Blondies

Blondies

2 sticks melted butter

1 box brown sugar (or 2 c.) 

2 eggs, beaten

2 c. Self rising flour

1/2 tsp. salt

1 tsp vanilla

2 c. Chopped pecans

1 c. White chocolate chips, optional 

Mix butter and brown sugar well. Add eggs and mix well. Add flour and salt. Stir till combined. Add vanilla, pecans, and white chocolate chips. Stir. Batter will be stiff. Bake at 350 degrees for 25-30 minutes in a greased 9x13 pan. Best when served warm with a scoop of ice cream on top and caramel syrup drizzled over!

Apple Dumplings

2 Granny Smith apples                     

2 cans crescent rolls, 8 count each

1 c. sugar

1/4 tsp. cinnamon

1 stick butter-melted

1 (12-oz.) can Mountain Dew

Peel apples and cut each into 8 slices.  Wrap one piece of apple in one crescent roll.  Spray a 13x9 inch baking dish with non-stick cooking spray.  Place each wrapped apple into dish.  Mix sugar and cinnamon with melted butter.  Pour over rolls.  Pour Mountain Dew over this.  Bake in a preheated 350 degree oven for 30 minutes.  Makes 16 dumplings.  Serve warm with ice cream and caramel sauce!  Mmmm...

Blueberry Crunch

                                   

• 1 (20-ounce) can crushed pineapple, in juice
• 3 cups fresh (or frozen) blueberries
• 1/2 cup sugar
• 1 box yellow cake mix
• 1 cup chopped pecans (optional)
• 3/4 cup butter, melted

Preheat oven to 350 degrees.  Spray a 9x13 inch pan with non-stick cooking spray.  Pour pineapple into the dish and spread over bottom.  Sprinkle blueberries over pineapple and then the sugar over the blueberries.  Cover blueberries with the box of yellow cake mix (and pecans, if you so choose).  Drizzle with melted butter and bake for 35-40 minutes. 

Blueberry Pie

Here is a wonderful pie recipe you can use with any type of berry.  Our berry of choice... blueberry!!! 

2 pie shells  (I use the refrigerated pie shells.)
1/2 c. sugar
3/4 c. flour
1/2 tsp. cinnamon
4 c. berries
1 1/2 T. butter

Carefully press one of the pie shells into the bottom and sides of an ungreased 9 inch glass pie dish.  In a mixing bowl, combine dry ingredients first, then stir in berries.  Slice butter and put on top of ingredients after it is poured into the pie shell.  Carefully lay the second pie shell over the berry mixture and wrap the edges under the bottom crust edge.  Press edges together to seal; flute.  Cut slits in top crust.  Bake in a 425 degree preheated oven for 35-40 minutes.  After 15 minutes of baking, remove pie and cover the edge of crust with strips of foil to prevent burning.  Return to oven and continue baking. 

Midnight Delight

Here is a trifle I put together last weekend using pieces of different recipes.  It turned out delicious, but I advise you to only dip small portions.  After pondering a name, "Midnight Delight" seemed suitable.  CAUTION:  This is VERY rich.  Can't say I didn't warn you! 

Brownies:
1 family size (13x9) package of brownie mix  (check the back of the box for additional ingredients)
1 c. miniature size chocolate chips

Mix brownies according to package directions.  Add 1c. chocolate chips and stir.  Bake according to package directions and cool completely.
Hint:  I substitute coffee for the water on the brownie mix.  Coffee always brings out the best in chocolate!

Cream Cheese Fluff:
1 box powdered sugar
1 8oz. package cream cheese (room temperature)
1 10oz. container cool whip (do not use recuced fat or light)
1 teaspoon vanilla

Beat cream cheese and powdered sugar until creamy.  Then add cool whip and vanilla and beat until combined.  Set aside.

Fudge Sauce:
2 cups granulated sugar
1/4 cup cocoa
1/4 teaspoon salt
1 (12 oz.) can evaporated milk
1 stick butter
1 teaspoon vanilla

Combine all ingredients, except the vanilla, in a heavy sauce pan and boil fast for 2 minutes, stirring constantly.  Remove from heat, add the vanilla, and beat until creamy.  Set aside to cool.


Using a trifle dish (or clear glass dish), layer ingredients in this order:  brownies (crumble using hands), cream cheese fluff, fudge sauce; being careful to end with the fudge sauce.  The last layer of fudge sauce should be simply drizzled over the top.  And you can use 1/4 cup of miniature chocolate chips to sprinkle over the top as a garnish as well.

Blueberry Dumplings

It's a dreary, chilly, Spring day here in South Georgia; and I thought our family could use some blueberry dumplings to warm us up!  My Nanny Nora made blackberry dumplings when I was a kid, and they are equally delicious!  However, when making blackberry dumplings, you must thoroughly squeeze the berries in a cheesecloth to extract all of the seeds.  That can be quite time consuming, so these blueberry dumplings are a great substitute to the sweet treat I grew up eating. 

Blueberry Dumplings

Berry Juice:
1 quart blueberries (rinsed thoroughly)
1 c. sugar
1-2 c. water


Dumplings:
1 c. flour
1 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1 stick butter (room temperature)
milk

In a medium size mixing bowl, mix flour, baking powder, sugar, and salt.  With a fork, cut butter into flour mixture until crumbly.  Add a little milk to make the dumplings doughy.   Set aside.  In a large pot, bring blueberries, sugar, and water to a rolling boil.  Drop dumplings in with a regular size teaspoon.  Shake pot after dropping several dumplings in.  Do not stir!!!  Once all dumplings are in, place lid on pot, reduce heat, and cook for about 20 minutes.  Do not open lid!  Shake the pot several times throughout cooking.  Do not stir!  Remove lid and let dumplings stand for 5-10 minutes before serving. 

*Tips:

1. Freezing blueberries?  Don't wash them!  Simply place them in a Ziplock storage bag and freeze them.  When it's time to use them, measure out what you need and wash them at that time. 
2. My Nanny Nora used flat dumplings in her origional dish of Blackberry Dumplings.  She may have made them from scratch, or simply bought them from the freezer section in the grocrey store.  Sometimes I make the thick, drop dumplings (above recipe), and sometimes I buy the frozen flat dumplings to use.  It's all up to you!  Try them both!  =)
3. I do not eat these with icecream, but I'm sure if you're an icecream kind of person it would be delicious with this dessert!  Try it and see!  I do remember Nanny pouring evaporated milk over hers at times. 

Lemon Cheesecake Bars

Spring is in the air, and I am a big lemon fan.  Here is a wonderful way to sweeten up the delicious lemon flavor for your dessert this week!

Crust
1 box lemon cake mix
1 egg
1 stick butter, melted

Filling
1 (8 oz.) package cream cheese, softened
2 eggs
1 teaspoon lemon extract
1 (16 oz.) box confections' sugar
1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9x13" pan with non-stick cooking spray.  In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of prepared pan and set aside.  Using the same bowl and electric mixer (no need to wash), beat cream cheese until smooth; add eggs, lemon flavoring, confectioners' sugar, and melted butter.  Mix well.  Pour filling onto cake mixture and spread evenly.  Bake for about 40 minutes depending on your oven.  The center should be a little gooey.  Remove from oven and cool completely on a wire rack before cutting into squares. 

Chocolate Covered Cherry Cake

My sister-in-law passed this recipe along to me several years ago.  It has become one of my favorite cakes as I am a huge chocolate covered cherry fan!  Though this recipe was entitled "Chewy Chocolate Bars", I had to affectionately change it to "Chocolate Covered Cherry Cake".  If you are a fan, you'll understand the reason for the name change.  Enjoy!




Cake:
1 chocolate cake mix
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 eggs, beaten

Combine mix, cherry pie filling, almond extract, and eggs.  Stir by hand till well mixed.  (Careful not to mash up the cherries too much.)  Pour into a 9x13 inch pan that has been sprayed generously with non-stick cooking spray.  Bake in a preheated 350 degree oven for 25-30 minutes. 

Frosting:
1 c. sugar
1/3 c. milk
5 T. butter
1 c. semi-sweet chocolate chips

In a saucepan, combine sugar, butter, and milk.  Boil, stirring constantly for 1 minute.  Remove from heat, stir in chips till smooth.  Poke holes in the cake with a fork; pour and spread frosting over warm cake. 

Best to serve when warm. 

Tip:  This cake will tend to get soggy if not eaten right away.  I have found that refrigerating the leftover cake will slow down this process. 

Cherry Torte

This recipe came from a cookbook my husband bought me for Christmas.  The cookbook is one from a local restaurant in his hometown, Williston, Fl.  I made this cake for a church fellowship, and it was a HIT!  It did, however, collapse upon cutting.  So... you may want to do this as a trifle instead, or at least prepare yourself for the possibility of it falling.  


I had to tweak this recipe just a bit, so it is not as originally posted in the cookbook.  ENJOY!

Cake:
1 box butter cake mix
6 eggs
2/3 c. water
1 stick butter, softened
1 box instant vanilla pudding

Mix well and pour into 4 9" round cake pans sprayed generously with non-stick cooking spray.
Bake at 325 degrees for 13-15 minutes or until done to touch.  (Do not overcook.)
Cool layers completely.

Frosting:
1 box powdered sugar
1 (8 oz.) package cream cheese (Room temperature)
1 (8 oz.) container cool whip
1 tsp. vanilla

Filling:
2 cans cherry pie filling

Beat powdered sugar, and cream cheese until smooth.  Add cool whip and vanilla.  Beat until combined. 
Spread frosting over first layer and then pour on 1/4 of the pie filling. 
Continue with each layer, making sure you end with the pie filling on top. 

Key Lime Cake

Cake:                                    
1 3/4 c. oil                                                           
3/4 c. orange juice
5 eggs
1 (3-oz.) pkg. lime Jello
1 box lemon flavored cake mix
1/4 c. lime juice
5-6 T. Confectioner's sugar

Combine the oil, orange juice, eggs, Jello and cake mix. Beat until smooth. Pour into three 9" cake pans, sprayed with Pam. Bake at 325 degrees for 20-25 minutes or until done. Loosen sides and cool for 10 minutes on a wire rack. Carefully take cakes from pans and place on a towel. Pierce the tops of the cakes with a fork. Combine the lime juice and Confectioner's sugar. Stir until smooth. Using a basting brush, carefully paint the tops of the cake with the lime juice mixture. Cool completely.

Frosting:
1 (8-oz.) cream cheese
1 stick butter
1 box Confectioner's sugar
1 tsp. vanilla
1 c. chopped pecans (optional)

Mix the cream cheese, powdered sugar and butter until smooth. Add vanilla and mix until creamy. Spread between layers and on the tops and sides of the cake. Sprinkle pecans on top if desired.

Hint: Our family prefers this cake chilled. So once you put the frosting on it, stick it in the fridge for a better flavor!

Red Velvet Cake

This is the way my mom made Red Velvet Cake growing up.  It is simple, quick, and very moist. 

Cake:
1 Butter Recipe cake mix
3 eggs
1 cup water
1/2 cup butter flavored Crisco
1 tsp. cocoa
1 oz. red food color

Preheat oven to 325 degrees.  Combine all ingredients in a large mixing bowl and beat on high speed for 2 minutes.  Spray 3 9 inch pans with non-stick cooking spray and evenly pour batter into pans.  Bake for 30 minutes or until cake springs back. 

Frosting:
1 stick butter, softened
1 (8 oz.) package cream cheese, softened
1 box confectioners' sugar
1 tsp. vanilla extract

Mix all ingredients with a mixer until creamy. 

Hint:  I made these as mini cupcakes and baked them for around 12 minutes.  I also added 1 cup of crushed Oreos to the frosting before piping it onto the mini cupcakes.  They were delicious!!!  If you're a pecan lover, you can also add chopped pecans to the frosting.

Cookie Dough Cheeseball

This is a delicious treat to take to your Christmas party!  We love it!

1 (8oz.) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 T. brown sugar
1/4 tsp. vanilla extract
3/4 c. miniature semisweet chocolate chips
3/4 c. crushed Oreos

In a medium bowl, beat together cream cheese and butter until smooth.  Mix in confectioners' sugar, brown sugar and vanilla.  Stir in chocolate chips.  Cover, and chill in the refrigerator for 2 hours. 
Shape chilled cream cheese mixture into a ball.  Wrap with plastic, and chill in the refrigerator for 1 hour. 
Roll the cheese ball in crushed Oreos before serving. 
I serve this with chocolate crackers.

Rocky Road Fudge

My mom has made this for us at Christmas for as long as I can remember.  Now I am making this for my own children and those special Christmas fellowships.  YUMMY!!!

1 (12 oz.) pkg. semi-sweet chocolate morsels

2 Tbsp. butter

2 c. chopped pecans (optional)

1 (10 1/2 oz.) bag mini marshmallows
1 can sweetened condensed milk

In a saucepan, melt morsels with milk & butter over medium heat, stirring constantly.  In a large bowl, combine nuts and marshmallows.  Pour chocolate mixture into marshmallow mixture; mix well.  Spread into wax paper lined 13x9 inch pan.  Chill 2 hours.  Cut into squares, serve.  Store leftovers in an airtight container in the refrigerator. 

    

Pumpkin Roll

I discovered this recipe on the inside of my can of Libby's pumpkin!  It is pretty as well as easy!

A beautiful, edible decoration! 

Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)


Filling
1 (8 ounce) package cream cheese, softened
1 box powdered sugar, sifted
1 stick butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

1. PREHEAT oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Hint: 
When you make this dessert, you will have leftover pumpkin as well as frosting.  Use the leftovers to make Pumpkin Cream Muffins!  They are delicious!
http://clharding.blogspot.com/2010/11/pumpkin-cream-muffins.html

Pumpkin Cream Muffins

This recipe was passed to me from a lady in our church.  She knows how much I love pumpkin and thought I would enjoy these.  They are incredible!!!  As a side note... I had made a pumpkin roll earlier in the week and had frosting left over; so I decided to top them with a dollop of cream cheese frosting as an added bonus.  However, these muffins are delicious without frosting!

1 pkg. spice cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1   egg

 

HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter.
BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Hint:
1.  I did not have a spice cake mix on hand and decided to use a yellow cake mix instead.  To add the "spice" into the batter, I added 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 tsp. vanilla. 

2.  I filled the recommended 24 muffin cups, but the muffins rose too high and it took much longer to cook.  You should line 30 muffin cups or use the leftover batter (after your 24) to make a mini loaf. 

3.  You can make this at the same time you make a pumpkin roll.  Between these two recipes you will use the whole can of pumpkin and frosting!  Then you'll have 2 desserts!  Desserts are always better when shared with a friend. 

Pumpkin Pie

Here is my favorite pumpkin pie recipe.  It's quick, simple, and delicious!

1 9-inch unbaked pastry shell
1 can (15 ounce) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of salt

Preheat oven to 425 degrees.  In a bowl, beat all ingredients together with a wire whisk or mixer.  Pour into crust, and bake 15 minutes.  Reduce heat to 350 degrees, and bake another 35 to 45 minutes.  Cool before serving. 

DELICIOUS!!!  I think I'll make this for the weekend.  =) 

Pecan Pie Bars

I typically do not eat pecan desserts.  However, this is super sweet and a must try.  Great break from the traditional pecan pie.

2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 teaspoon vanilla extract

Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender (or fork) until mixture resembles very fine crumbs.  Press mixture evenly into a greased 13x9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan.  Bake at 350 degrees for 17 to 20 minutes or until lightly browned. 
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently.  Remove from heat.  Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture.  Stir in pecans and vanilla.  Pour filling over crust.  Bake at 350 degrees for 34 to 35 minutes or until set.  Cool completely in pan on a wire rack.  Cut into bars. 

Apple Pound Cake

This recipe was passed down from my Granny Griffin.  It is a delicious, moist cake that our family especially enjoys this time of year.  I'll include the original recipe, but there are several ways you can personalize it.  My family does not particularly care for pecans in our desserts, so I leave those out.  Also, the glaze is wonderful, but if you are not planning on eating this cake immediately, I recommend leaving it off as it will make the cake soggy.  Another suggestion is baking this in two loaf pans instead of the typical tube pan.  When baked in two separate pans, you can wrap one in foil and share it with a friend or neighbor!  Don't worry... if you don't have an extra large family there will be plenty left for you and yours =).  So if there are apples sitting on your counter, grab an apron and start slicing.  You can be sniffing, sampling, and sharing this dessert before the day is over!

Apple Pound Cake

Cake:
2 c. sugar
3 c. self rising flour (I use Cake Flour)
1 1/2 c. Wesson Oil
4 eggs
1 1/2 - 2 c. raw apples (cut into chunky or bite size pieces)
1 1/2 - 2 c. chopped nuts (optional)
2 tsp. vanilla

Glaze:
1/2 c. butter
1 c. light brown sugar
1/4 c. evaporated milk
1 tsp. vanilla

Cake: 
Mix dry ingredients.  Add eggs and oil and stir.  Add apples and nuts.  Mix all ingredients together with an electric mixer.  Add vanilla.  Spray a tube pan with non-stick cooking spray.  Pour batter into pan and bake in a preheated 350 degree oven for 1 hour.

Glaze:
Heat butter and brown sugar over low heat until butter melts.  Add the milk and bring to a full boil.  Remove from heat.  Add vanilla and allow to cool down before spreading over cake.

Pumpkin Pie Bars

It's October, and  Fall is in full swing.  With the chipper mornings and beautiful afternoons, it is perfect weather for traditional home cooking.  If you like pumpkin pie and cheesecake, you'll LOVE this recipe!  It is a wonderful combination of the two. 

Pumpkin Pie Bars
Crust:
1 box yellow cake mix (I prefer Duncan Hines cake mixes.)
1 egg
1 stick butter, melted

Filling:
1 (8-oz.) pkg. cream cheese (room temperature)
1 (16-oz.) box powder sugar
1 stick butter (room temperature)
3 eggs
1 (15-oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla flavoring

Preheat oven to 350 degrees.  Spray a 13x9 inch baking dish with non-stick cooking spray.  Mix all three crust ingredients together with an electric mixer until a stiff dough is formed.  Press dough evenly into the bottom of the baking dish.  Using the same bowl (no need to wash), beat the cream cheese, powder sugar, and butter until creamy.  Add the eggs (one at a time), then add the pumpkin, cinnamon, nutmeg, and vanilla.  Mix until fully combined.  Pour over the pressed crust and bake for 40-45 minutes or until done.  You want the center to be a little gooey, so don't over bake!  Remove from oven and allow to cool completely. 
Don't cut these too big.  They are rich and filling. 

Suggestion:
For an added touch, you can sprinkle the serving platter with cinnamon before placing the bars on it.  Then garnish each bar with whipped cream sprinkled with cinnamon as well.  Then they will be just as beautiful as they are delicious!  (You can leave the whipped topping off of mine.)

Dark Mocha Brownies

Dark Mocha Brownies

1 box dark chocolate brownie mix (check the back of the box for additional ingredients)
1 bag dark chocolate chips (reserve 1/2 cup)
1 (8-oz.) pk. cream cheese
1 stick butter (plus 1 T.)
1 box powder sugar
2 T. coffee or espresso (room temperature)

Mix brownies according to package directions and stir in the chocolate chips (making sure to set 1/2 cup aside).  Cook according to package directions and cool completely.  Bring the cream cheese and butter to room temperature.  Mix cream cheese, butter, and powder sugar with an electric mixer until creamy.  Add coffee and mix well.  Spread over brownies.  Melt the reserved 1/2 cup of dark chocolate chips and 1 T. butter in the microwave.  Stir well and drizzle over the cream cheese frosting.  Enjoy!

Hint:  My husband and I enjoyed these better chilled.  So I recommend to refrigerate them before serving.  Also... if you love raspberries as much as we do, scoop 1/2 c. raspberry jam into a bowl and stir well with a spoon.  Using the spoon, drizzle the raspberry jam over the cream cheese frosting as well.  YUMMY!!!