Sunday, June 5, 2016

Cinnamon Roll Cookie Bars

I feel like I say this frequently, I love to bake but sometimes after work I am just too tired.  I've discovered there's so many treats you can make using a boxed cake mix.  Needing to make treats for a coworkers birthday, I found this recipe for Cinnamon Roll Cookie Bars.  Who doesn't love all things cinnamon roll?  These were delicious and tasted just like cinnamon rolls, not to mention quick and easy to make. 




Cinnamon Roll Cookie Bars
Recipe courtesy of Blissful Whimsy

Ingredients
1 box yellow cake mix
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

Icing
2 tablespoons milk
2 cups powdered sugar

Directions
Mix all ingredients and pour into a greased 9"x13" baking dish. Bake at 350 degrees for 25 minutes.
When perfectly baked remove from the oven and pour icing over the top.

Sunday, May 29, 2016

Strawberry Pretzel Jello Salad - SRC

What does a five Monday month mean in the Secret Recipe Club world?  Memorial Day weekend and an extra Secret Recipe Club post!  Does it really get any better than that?  Well, maybe but it's pretty good in my world, so I will take it!!

The extra SRC reveals always have a theme.  To go along with Memorial Day, our theme is picnics.  Who doesn't love a picnic?  Nothing says summer like a picnic.  

For the bonus SRC, I was assigned Dessert Before Dinner!  What a great blog title, I love it!! Stephanie the blogger behind, Dessert Before Dinner says, "
I started this blog to keep track of my favorite recipes, tried and true things, and pictures. It has evolved so much as I've become more involved in blogging and various communities. I draw my inspiration from a combination of cookbooks, other blogs and family recipes. I always throw my own spin on them, but they are all good jumping off points. "  Very similar to why I started my blog, how fun it that?!!


 The recipe I chose, is a throwback to my childhood.  We used to have this "salad" all the time.  I haven't had this in years and you know what? I like it!  Nothing better than a good jello salad, with a little sweetness and crunch added.

I had a little trouble getting the pretzels to stick to the bottom of the pan.   I chose to mix the cream cheese mixture together with the pretzels and use for the crust. 



Pretzel Salad
Ingredients

  • 2 cups crushed pretzels
  • ½ cup melted butter
  • 3 Tbsp sugar
  • 8 oz cream cheese
  • 1 cup sugar
  • 10 oz cool whip
  • 16-20 oz frozen strawberries or raspberries
  • 2 3 oz boxes strawberry or cherry jello
  • 2 cups boiling water.
Directions
  1. Crush pretzels and mix with butter and 3 Tbsp sugar. Spread on the bottom of a baking dish and bake at 400 degrees for 10-15 minutes until crisp and set.
  2. Remove crust and let cool completely.

Sunday, May 22, 2016

Not Your Mom's Rhubarb Crisp

I think it's finally Spring here!!  We've had the strangest Spring, cold weather and lots of rain!  In the Midwest, we look forward to the fresh produce that is Spring, rhubarb, asparagus and radishes!

Tim planted an asparagus patch this Spring!  Which means in three, yes three years we will have asparagus.  I can't wait, asparagus is my favorite vegetable!

Last year, Tim planted a rhubarb patch, like the asparagus it takes a few years to get going.  Our friend, the landscaper,  brought me a huge bag of rhubarb from his garden.  In anticipation, I'm sure, of his annual rhubarb pie.  Isn't the color beautiful???




Growing up, I remember rhubarb stewed on the stove with a little sugar added.  My Dad loved it, me not so much!  As an adult, I've grown to maybe not love but like rhubarb.  I almost always make some form of rhubarb crisp or jam.  Looking for something different this year, I found this recipe for
Rumchata Rhubarb Crisp.  If you're not familiar with Rumchata, it's a rum cream made as an authentic replica of the best Horchata you have ever tasted. It is made from scratch using real ingredients — rice, sugar, cinnamon and vanilla.  Watch out, though, it's way too good and a little bit can go along way, if you know what I mean.



If you're looking for a new take on a crisp, give this one a try!  I think I may give this a try with the apples in the freezer, for a kicked up apple crisp.  Yum!!


.
Rumchata Rhubarb Crisp Recipe
Recipe Courtesy of Dairy Carrie
Ingredients
  • 1 cup light brown sugar, firmly packed
  • 1 cup all-purpose flour
  • 3/4 cup quick cooking rolled oats
  • 1/2 cup melted butter
  • 1 teaspoon cinnamon
  • 4 cups sliced rhubarb
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1 Cup Rumchata.
Start off by preheating your oven to 350. Get out a 8×8 baking dish and smear a little dab of butter on the sides and bottom.

Chop your rhubarb up into medium size pieces. 

Mix the flour, brown sugar, cinnamon and oats. Melt the butter and add the vanilla and add it to your bowl of dry ingredients.  Mix it all together. It’s going to be crumbly. Take half of your mixture and press it into the bottom of your pan. You want to pack it down pretty well.

Place the chopped  rhubarb in a plastic bag and add the cornstarch. Toss the rhubarb around so it’s coated with the cornstarch. Put your rhubarb in the dish.  Pour the Rumchata over the top of the rhubarb.

Bake for 55 minutes until golden brown and bubbly!  Delicious by alone, topped with whipped cream or ice cream. 

Sunday, May 15, 2016

Cake Mix Snickerdoodles

I love to bake!  However, sometimes after working all day, I just don't have the energy for baking.  I've discovered recipes using a cake mix as a base.  Cake mix recipes save time and are often just as delicious as those made from scratch.  

These Snickerdoodles were no exception, in fact, they may be better than some scratch recipes I've tried.  The original recipe calls for a white cake mix.  I used a yellow cake mix, the only difference I think is the color.  If you're looking for a quick cookie recipe or one to make with the kids or grandkids, give this one a try!



 Cake Mix Snickerdoodles (Recipe courtesy of Betty Crocker)

Ingredients

1 white cake mix (I used yellow)
1/2 cup butter, melted
1 egg
2 Tbsp sugar
1 tsp cinnamon

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
  • 2 Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
  • 3 Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

Sunday, May 8, 2016

Pineapple Upside Down Cake Freezer Jam

For May's edition of Secret Recipe Club, I was assigned Micha, the blogger behind Cookin' Mimi.  She says, "The food you will find here on Cookin’ Mimi is exactly what I cook every day. It’s a mix of traditional Southern food, good old American home cooking, and my favorite ethnic inspired dishes."

After browsing Micha's blog, I settled on this Pineapple Upside Down Cake Freezer Jam.  If you haven't made freezer jam, give it a try!  It's easy to make and who doesn't love homemade jam on their toast??!!!  I found this recipe intriguing, I love the idea of pineapple upside down cake in a jam.

This jam is a beautiful color and is a tasty addition to any morning breakfast.  I'm also thinking I will give this a try as a glaze for grilled chicken.



Pineapple Upside Down Cake Freezer Jam
Recipe Courtesy of Cookin' Mimi

Ingredients
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 5 Tablespoons Instant pectin
  • 2 20 ounce cans crushed pineapple in pineapple juice- drained
  • 1/4 cup diced maraschino cherries
  • 1/8 teaspoon vanilla
  • 5 1/2 pint freezer jars or containers
Instructions
  1. In a large bowl stir together the sugars and the pectin. Mix until well blended.
  2. Add the pineapple, cherries, and vanilla. Mix for three minutes.
  3. Ladle into clean freezer jars, leaving about 1/2 inch head space. Add lid.
  4. Let sit until thickened, about 30 minutes.
  5. Label and refrigerate or freeze.
  6. Refrigerate for 3 weeks or freeze for up to one year.


Saturday, April 30, 2016

Pineapple Casserole

Looking for a different side dish to go with ham?  This pineapple casserole pairs beautifully with ham or even alongside a baked chicken.  There's a variation of this recipe that add cheddar cheese.  What do you think?  Despite the great reviews, I couldn't bring myself to try it!  The dish reminds me of bread pudding.




 Pineapple Casserole

 Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 8 eggs
  • 10 slices white bread, cubed
  • 2 (20-oz) cans crushed pineapple, with juice

Preparation:

  1. Preheat the oven to 350°F. Lightly butter an 9" x 13" or 3-qt casserole dish.
  2. Cream the butter and sugar together by hand or with a stand mixer. Add the eggs in one at a time. Use a spatula to fold in the bread and pineapple (plus the juice). Stir the mixture gently until just incorporated and then pour the mixture into the prepared casserole dish.
  3. Bake for 1 hour until it is light brown and bubbly. Let the casserole cool for about 20 minutes before serving.

Sunday, April 17, 2016

Sweet Potato Puff with Crunchy Topping

 As a kid, sweet potatoes were a tradition.  You know the ones, baked in the oven and topped with marshmallows.  My Dad would have them no other way.   I was never a fan!  Fast forward, a few years (okay more than a few),  I am a fan of sweet potatoes prepared this way!  Of course, these go perfectly alongside ham!  Don't wait for next Easter to give this one a try, it's worth having soon with or without ham!



Sweet Potato Puff with Crunchy Topping

Ingredients
2 large sweet potatoes, cubed (about 5 C)
2 T soft butter
2 eggs (beaten)
1 tsp Kosher salt flakes
1 T white sugar
2 T soft butter
½ tsp cinnamon
½ tsp nutmeg
½ C pecan pieces
2 T brown sugar
2 T panko bread crumbs
2 T white flour
2 T melted butter

Preparation
1. Peel the sweet potatoes, cut into cubes and place in a pot. Cover with water and boil until the sweet potato chunks are soft and will mash easily (about 20 – 25 minutes).

2. Drain sweet potatoes, add the soft butter, and mash. When completely smooth with no lumps, add the beaten eggs, white sugar, salt flakes, cinnamon and nutmeg. Mix until everything is evenly incorporated.

3. Coat casserole dish with a light spray of oil. Mound the sweet potato mixture into the dish and even the top with a spatula.

4. In a separate bowl mix the pecan pieces, brown sugar, panko bread crumbs and white flour. Drizzle the melted butter over top while mixing everything together until a nice crumble forms. At this point the sweet potato mixture and the crumble can be covered and refrigerated separately until ready for assembly the next day.

5. When you are ready to bake the casserole, sprinkle the pecan crumble evenly over the top and place the dish in the oven  (350 F). Bake for 25 – 30 minutes until the sweet potato puffs up a bit and the topping is nicely browned.