Mar 252011
 

Pictures

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

"Crust" Ingredients

"Crust" Ingredients

Cake Mix

Cake Mix

Adding Melted Butter

Adding Melted Butter

Egg

Egg

Mixing

Mixing

More Mixing

More Mixing

"Crust"

"Crust"

Pushing Crust into Pan

Pushing Crust into Pan

"Crust"

"Crust"

"Filling" Ingredients

"Filling" Ingredients

Cream Cheese

Cream Cheese

Creaming Cream Cheese

Creaming Cream Cheese

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Adding Melted Butter

Adding Melted Butter

Mixing

Mixing

Adding Chocolate Toffee Bits

Adding Chocolate Toffee Bits

Folding in Bits

Folding in Bits

Pouring "Filling" Over "Crust"

Pouring "Filling" Over "Crust"

Smoothing the Top

Smoothing the Top

Ready for the Oven

Ready for the Oven

Crusty Corner!

Crusty Corner!

All Cooked

All Cooked

Ooey Gooey Butter Cake

Crust:
1 18.25 ounce box yellow cake mix
1 whole egg
1 stick butter, melted
Filling:
1 8 ounce package cream cheese, softened
2 whole eggs
1 teaspoon vanilla
1 16 ounce box powdered sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

This is SO GOOD it should be illegal!!! And super easy! My dad gave me this recipe and I have no idea where he got it. Please make this and send me some! :)

Jan 022011
 

Pictures

Ingredients

Ingredients

Big Block o' Chocolate

Big Block o' Chocolate

Big Block o' Chocolate all Chopped Up

Big Block o' Chocolate all Chopped Up

Added Unsweetened Chocolate

Added Unsweetened Chocolate

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Pour it Over the Chocolate

Pour it Over the Chocolate

About to Stir

About to Stir

Stirring

Stirring

Ready for the Microwave

Ready for the Microwave

Almost Ready

Almost Ready

Adding the Vanilla

Adding the Vanilla

We Have Fudge

We Have Fudge

Double Chocolate Fudge

1 14 ounce sweetened condensed milk
12 ounces dark chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla
1 1/2 cup nuts, optional, chopped

Butter baking pan, 8 x 8 x 2 inches.

Stir milk and dark chocolate in 2-quart casserole; add unsweetened chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 1 minutes longer.

Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.

I have no idea where this recipe came from, but my husband (and everyone else who tries it) LOVE IT!!! It’s super easy, you can use chocolate chips if you want! I highly recommended this if you are a chocolate lover.

Nov 102010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Sugar for Rolling

Sugar for Rolling

Creaming Butter

Creaming Butter

Adding Eggs

Adding Eggs

Adding Lemon Zest

Adding Lemon Zest

Adding Cake Mix

Adding Cake Mix

Adding Yellow Cornmeal

Adding Yellow Cornmeal

Cookie Dough!

Cookie Dough!

Rolling in SUgar

Rolling in SUgar

Waiting for the Oven

Waiting for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Icing Ingredients

Icing Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Lemon Juice

Adding Lemon Juice

Mixing

Mixing

Icing!

Icing!

Cookie Awaiting the Icing

Cookie Awaiting the Icing

Cookies with Icing

Cookies with Icing

Magical Sandwich Cookies

Magical Sandwich Cookies

1/3 cup sugar
3/4 cup butter, softened
1 whole egg
2 tablespoons lemon zest, rind of
1 18.25 ounce box lemon cake mix
1/4 cup yellow cornmeal
Icing
2 cups powdered sugar, sifted
2 tablespoons butter, softened
2 tablespoons lemon juice (2 to 3)

Preheat oven to 375 degrees. Place sugar in shallow bowl.

Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.

Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).

Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.

Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.

Okay so these are awesome!!! Lemony goodness! Makes about 36 sandwich cookies.

Recipe from here.

Oct 132010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Cake Mix

Cake Mix

Adding Pudding Mix

Adding Pudding Mix

Adding Milk

Adding Milk

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Mixing

Mixing

Mixed

Mixed

Ready to go in the Oven

Ready to go in the Oven

Out of the Oven

Out of the Oven

As You Can See, They Fell!

As You Can See, They Fell!

Frosting Ingredients

Frosting Ingredients

Butter and Cream Cheese

Butter and Cream Cheese

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Yummy!

Yummy!

All Frosted

All Frosted

Cinnamon Toast Cupcakes

Cupcakes
1 18.25 ounce box yellow cake mix
1 3.4 ounce box vanilla pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 whole eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar (1 Tbsp sugar + 1/4 tsp cinnamon)
Cinnamon Cream Cheese Frosting
1 8 ounce package lowfat cream cheese, at room temperature
4 tablespoons butter, at room temperature
3 cups powdered sugar, sifted
1 teaspoon ground cinnamon

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min­utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon­ sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig­erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Makes 24. Recipe from here.

For some unfortunate reason, my cupcakes fell. It happens. I don’t like it, but what can you do. More then likely I over mixed, I’d still like to think it was not my fault!

Jul 022010
 

I made this for dinner last night. It is one of my favorites and super easy!!

the Ingredients

Putting them in the Pot

All Mixed Up

Already ready already!

Easy Taco Soup

1 1/2 pounds chicken breast, ground *
1 whole onion, chopped
1 16 ounce can chili beans in zesty sauce, with liquid
1 15 ounce can kidney beans, with liquid
1 15 ounce can corn, with liquid
1 8 ounce can tomato sauce
2 cups water
1 14.5 ounce can diced tomatoes
1 4 ounce can diced green chiles
1 1.25 ounce packet taco seasoning mix

In a medium skillet, cook the ground chicken until browned over medium heat. Drain, and set aside.

Place the ground chicken, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

* I just use left over taco meat. I always make too much so I save it for this and Taco Chicken Pizza.

You can also use ground turkey or ground beef. It just depends on what you like.