Bust out your ugly sweaters and grab some Cream of Crap soup!!!!!!!!!!!!!

Its that time of year...especially in the mid-west. The stores stock the shelves to the ceiling with all varieties of Cream of Crap soup. Mushroom, chicken, celery, etc...Cream of Crap can be incorporated into all kinds of otherwise healthy foods.

But first, to get in the spirit of making "White Trash Bash-worthy" casseroles, you must put on your Ugly Christmas Sweaters....

Alrighty then, now that you are properly dressed, bust out that can opener and prepare to cook a feast of crap for your friends....



Shown here are Green Bean Casserole, Tater-Tot Casserole and Mac N' Cheese with cocktail weenies. An amazing spread for any trashy holiday party.

Green Bean Casserole

2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Tater-Tot Casserole

2 pounds tater tots, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup finely chopped onion
1 (16 ounce) container sour cream
1 (8 ounce) package sharp Cheddar cheese, shredded
1 dash garlic powder
1/2 teaspoon seasoning salt
2 tablespoons grated Parmesan cheese
paprika to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and mix well. Transfer to casserole dish. Sprinkle the top with Parmesan cheese (use more or less according to your taste) and paprika.
Bake in preheated oven for 45 minutes to 1 hour, or until browned.

Mac N' Cheese with Weenies

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl. oz.) evaporated milk
1 cup water
2 tablespoons butter or margarine
2 cups (8 oz.) shredded sharp cheddar cheese
1/2 package cocktail weenies, cut into thirds
Crushed potato chips

Prehead oven to 375° F. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add in chopped cocktail weenies. Add macaroni; mix well. Pour into prepared casserole dish. Top with crushed potato chips.

Bake for 20 to 25 minutes or until cheese is melted and light brown.

And last, but certainly not least....

A dessert that uses Twinkies in the recipe. How great is that????

Strawberry Twinkie Dessert

4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Source: Allrecipes.com

Merry Christmas Gift Boxes

This year I decided to whip up a few treats and put them in gift boxes for my girls! All of these recipes are very easy and quick to whip up ahead of time.




White Chocolate Covered Oreos

white chocolate chips
oreos
sprinkles

Melt white chocolate chips over low heat. Dip oreos into the chocolate and then place on parchement paper. Sprinkle holiday sprinkles over the cookies and allow to cool.

Chocolate-Marshmallow Pillows

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half

Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

source: Betty Crocker

White Trash

1 cup Cheerios
1 cup rice Chex
1 cup small pretzels
1 cup mixed nuts
1 cup Peanut M&Ms
12 oz. bag white chocolate chips

Combine cereal, pretzels, M&M's and nuts in bowl; set aside.
Melt vanilla chips over low heat. Pour vanilla mixture over dry mixture and stir to coat.
Pour onto waxed paper and allow to cool. Break up into pieces.

Chocolate chip cookies! Just use your favorite recipe.

Pumpkin Dessert out the wahzoo!

I picked out a very tasty looking pumpkin dessert recipe to try out for Thanksgiving.

Well...that would have been a great plan, but in the midst of packing all the other dishes I took to thanksgiving, I somehow forgot to pull this one out of the fridge. So now I have two 9"x13" pans of pumpkiny goodness in the fridge. They will most certainly be going to work with me tomorrow for my co-workers to enjoy!

Praline Pumpkin Dessert

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 box Betty Crocker® SuperMoist® yellow or spice cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup butter or margarine, melted
Whipped cream, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Source: Betty Crocker

Happy Halloween!

If you know me at all, you know that I would never let you down on posting Halloween recipes! I hosted our annual Ghoul's Night and here are the frightful tricks and treats that I served. (Sorry the pictures aren't the best, we were in a hurry to eat!)





Snake Sticks

1 (11 ounce) can refrigerated breadstick dough
1/4 teaspoon butter, melted
herbs or spices, to taste
pimiento, for tongue sliced
black olives, for eyes

Preheat the oven to 350 degrees. Spray each skewer with non-stick spray. Wrap each breadstick around the skewer and flatten out the end a bit. You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue. Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown. Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool. If desired, slide the skewers off the bread or serve with the skewers in for easy handling.


Source: Recipezaar.com







Green Slime Dip


1 pound pepper jack cheese (shredded or cubed)
1- 4 oz. can diced green chilis
1 can cream of chicken soup
1 8-oz. block cream cheese
Green food coloring

Combine in saucepan and stir over medium heat until smooth.


Source: Lisa Graves, ghoulfriend





Crunchy Worm Salad


2 bags shredded cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
Black food coloring

Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine Toss the ramen noodles with black food coloring for added effect.


Source: Paula Deen

Werewolf Claws

Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce

Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.
Place the flour, beaten eggs and bread crumbs into three separate bowls.
Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.
Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.
To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.
Serve the claws on a head (of lettuce, of course).


Source: www.familyfun.go.com



Spooky Pasta

1 16 oz. bag of Halloween shaped pasta
1 26 oz. jar of pasta sauce
4 oz. sliced pepperoni (chopped)
2 cups shredded mozzerella cheese

Cook pasta as directed. Mix pasta with sauce and pepperoni. Pour into a casserole dish and top with shredded cheese. Bake at 350 for 20 min or until cheese is melted.

Burried Alive Cupcakes

chocolate cupcakes
chocolate frosting
crushed chocolate cookies
baby doll arms (available at craft stores)

Bake and frost cupcakes. Push a babydoll arm into each cupcake and the top with crushed chocolate cookie crumbs.

Happy Birthdays!

Last Sunday it was my time to host girls night. Since it was so nice outside, I did some burgers on the grill and some of the famous Mac-n-Cheese. It was also going to be the last girls night before the literal Birthday of Court's baby, and the last girls night before Ali finally enters her 30's! To celebrate both joyous occasions, I decided to make a cake. I searched for great recipes for cakes, fillings, and icings...but decided to be lazy and get help from Betty. (Crocker that is!)

Yummy Birthday Cake

1 box of Devil's Food Cake (you'll need eggs & oil)
1 jar Chocolate Frosting
1 jar Buttercream Frosting
1 pint of Strawberries

Cook cake as directed on box for 2 9" round pans. After cake has cooled, slice each cake horizontally to create 4 layers. Frost the bottom 3 layers with chocolate icing on the tops only. After assembling the layers, frost the entire cake with buttercream frosting and decorate with strawberry halves.

Source: Me

Welcome Drake Holden G. born at 6:53AM on Thursday, March 26!!!

Happy New Year!

I guess I'll start off the new year by catching up! The holidays are busy, and most of my time is spent shopping for and wrapping gifts for my large flock of nieces and nephews. So sadly, my blog was pushed aside...

But now I shall dazzle you with some highlights of the Carpenter Family Christmas!

We go way back...

This photo was taken circa 1950 (I'm guessing). It is my Aunt Marge, My father Noble, my Uncle Max, and my Aunt Mary.

And here they are this year!

Every year on Christmas day, about 30-40 of my Aunts, Uncles, & Cousins join us at my parents house for Christmas. It wouldn't be the same with out some old family recipes.

Challah

Makes 1 large loaf

1 pkg. active dry yeast
1-1/4 cups warm water (about 110 degrees)
1 tsp. salt
1/4 cup sugar
1/4 cup salad oil
2 eggs, slightly beaten
5 to 5-1/2 cups all-purpose flour
1 egg yolk beaten with 1 T. water

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil & eggs. Gradually
beat in about 4-1/2 cups of the flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (5 to 20
minutes), adding flour as needed to prevent sticking. Cover and let rise in warm
place until doubled (about 1-1/2 hours). Punch dough down; knead briefly on
lightly floured board.

Divide into 4 equal portions and form strands about 20 inches long. Place the
4 strands lengthwise on a large baking sheet (at least 14x17). Pinch tops together, then
form a 4-stranded braid.

Let rise again for 1 hour. Using a soft brush, spread egg yolk mixture over braid.
Back at 350 degrees for 30-35 minutes.

Source: A very old bread cookbook my mom keeps in the cabinet above the stove.

Broccoli-Rice-Cheese Casserole

9x13 dish

In a large mixing bowl, melt 1 stick of oleo and 1 8 oz. jar of Cheez Whiz in microwave.
Stir in 2 cans of cream of celery soup, and 1 can of cream of mushroom soup.
Mix well.

Add 1/3 cup chopped onions, 3/4 cup chopped celery, 2 cups of Minute Rice (not cooked)
and 1 large package broccoli cuts (20-24 oz).

Stir together and pour into buttered 9x13 dish. Bake at 325 degrees for about 1 hour, or until
top is lightly browned and dish is bubbly.

Source: Mom

Noodles

6-10 servings

Combine turkey broth, chicken broth and a little water to make about 6 cups of liquid.
Add salt and bring to a boil.
Add 1 12 oz. package of wide egg noodles, and reduce heat to a low simmer.
Add more broth as needed to keep the noodles slightly covered. Cook long and slow
for great flavor. Do not boil hard or noodles will fall apart. Keep them at a low simmer
and they will be done in about 30-45 minutes. Yummy!!

Source: Mom

Make Ahead Crock Pot Mashed Potatoes

Serves 15-20 people

5 pounds white potatoes
Salt to taste
1 stick of butter, no substitute
2 cups (16 oz) sour cream
1 8 oz. package of cream cheese, softened

The day before serving: Peel and boil potatoes in salted water. Mash potatoes in large
mixing bowl.

Add butter, cream cheese and sour cream one at a time and mix well before adding the
next ingredient. Check taste for seasoning, and adjust salt if needed. Do not add milk under
any circumstances.

Spoon into crock pot insert, cover and refrigerate.

Four hours before serving time, remove from refrigerator and place in crock pot on LOW.
Do not remove lid until time to serve. Stir gently prior to serving.

Turkey Dressing

Makes deep 9x13 pan

2 loaves white bread, broken into pieces and air dried overnight
1 stick butter
2 c. chopped celery
1 c. chopped onion
4 eggs
1 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
4-6 cups of turkey or chicken broth (or a combination of both)

Melt butter in medium pan and add celery & onions. Add some of the broth and
let the vegetables cook until soft (10-15 minutes). Add the cooked vegetables
to the bread and stir. Beat 4 eggs and add to the bread mixture, add seasonings.
Keep adding broth (not hot) and stirring until all of the bread has absorbed some of it and the
dressing has the consistency you desire.

Bake at 350 degrees for 50-60 minutes. If the top gets too brown, cover it with
foil until baking is complete.

Source: Mom

Magic Cookie Bars

Makes 2-3 dozen bars

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1 14 oz. can Eagle Brand sweetened condensed milk
2 cups chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees (325 for glass dish). In small bowl, combine
graham cracker crumbs and butter. Mix well. Press crumb mixture firmly
on the bottom of a 9x13 pan

Pour Eagle Brand milk evenly over crumbs. Layer evenly with the remaining
ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired.

Source: Eagle Brand Milk

Pretzel Salad

8x8 dish (9 servings)

Mix together and press into dish:
1 cup crushed pretzels
1/2 cup sugar
1 stick melted butter

Mix together and put on top of pretzel layer:
1 pkg. dream whip, or 8 oz. container of cool whip
1 8 oz. package cream cheese
1/2 cup sugar

Drain the juice from 1 #2 can of crushed pineapple and mix with
2 T. of corn starch. Heat juice until clear and thickened. Let cool.
Add the pineapple to the thickened juice and spread over top of
the other layers.

Source: Mom

Mr. & Mrs. Claus say "we out."

Thanksgiving Dessert Extravaganza

I'm going to give you some terrific recipes to turn your kitchen from this:

To this:


First up, is our Chocolate-Peanut Butter Cookie Pie.

I found this irresistible recipe on a fellow food blogger's page. Priscilla's Baking Adventures always has some great looking recipes, so I had to pick one.

Chocolate-Peanut Butter Cookie Pie

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
2 cups milk chocolate chips, melted

Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. (I used a 9" pie pan) With floured fingers, press dough evenly in bottom of pan. Bake 10 minutes or until golden brown. Cool 15 minutes. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

Next up is our pumpkin pie. We are going to two Thanksgiving Dinners, and both requested that I bring a pumpkin pie. Well of course I didn't want to just "bring a pumpkin pie." I had to spice it up a bit and make it something special. I found a recipe that incorporated a streusel topping with the pumpkin pie. So here we go with our second recipe:

Pumpkin Pie with Streusel Topping

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Source: Allrecipes.com

I know that not everyone loves pumpkin. Some people are nutty, like myself. So for those who prefer a bit more sweet gooeyness, I chose a Chocolate Pecan Pie. I can't wait to cut into it!

Chocolate Pecan Pie

1 (9 inch) unbaked pie shell
3 eggs
2/3 cup white sugar
1/2 teaspoon salt
1/3 cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 1/2 cups semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Press pie shell into and up the sides of a 9 inch pie plate.
Beat eggs, sugar, salt, margarine, and syrup with hand mixer. Stir in pecans and chocolate chips. Pour into pie shell.
Bake until set, 40 to 50 minutes. Let cool before cutting.

Source: Allrecipes.com

And last but not least...

This recipe hails from our Thanksgiving Queen, Martha Stewart. What's not to love? Pumpkin, white chocolate, all with a brownie texture??? I saw it on Cate's Kitchen, and had to try it!

Pumpkin-White Chocolate Blondies

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

Source: Martha Stewart

HAPPY THANKSGIVING EVERYONE!!!

Autumn Open House

For those of you who don't know, and if you read my blog you do... (shameless plug coming*)

my dear friend Beth and I have started a little business. We are carrying two product lines:

www.mythirtyone.com/crista

http://www.athome.com/

*Please let me know if you'd like to order something, host a party, or become a consultant!

So on Saturday we decided to hold a little open house to showcase our products and give us a chance to go over all of our consultant information, since we are both very new at this.

I began searching for some good fall recipes last week and I couldn't decide between two that I found on another favorite cooking blog "Good Thinks Catered" by Katie. So I tried both, and they were unbelievably yummy! Katie is now my dessert hero!

Spiced Pumpkin Pie-lettes

1/2 recipe basic pie dough (I used 2 Pillsbury refrigerated pie crusts to save time)
1/3 c. dark brown sugar
1/2 c. sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
3/4 c. canned solid pack pumpkin
1 Tbsp molasses
1 large egg plus one egg yolk
1/2 c. cream

Place a heavy baking sheet in oven and preheat oven to 450 degrees. Spray mini muffin tin with baking spray. Roll out pie dough and using 2.5 - 3 inch circle biscuit cutter, cut dough into 24 circles. Press each circle into mini muffin tins, pressing dough up the sides. In small bowl, combine pumpkin, molasses, and eggs. Stir to combine uniformly and set aside. In large bowl (preferably with a spout), combine sugars, flour, salt, cinnamon, nutmeg, cloves, allspice, and whisk to combine thoroughly. Whisk pumpkin mixture into dry ingredients. Slowly mix in cream. Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust. Place mini muffin tin on top of preheated baking sheet and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until filling puffs and center is fully set, about 10 additional minutes. Remove from oven and let cool before removing from tins to serve.

Source: Good Things Catered

Apple Spice Cookie Bars

2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar 1 c. white sugar
2 eggs
1 Tbsp vanilla extract 2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray. In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside. In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples. Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar. Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes. Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)

Source: Good Things Catered

Chloe is doing her part to get into the Autumn spirit by becoming part of the centerpiece on the dining room table.

Peachy Keen!

I've been trying to make this recipe for a few weeks now. The first time I tried, the peaches I bought were too soft and fell apart while I was cutting them. The next time I tried to make the dish, I realized Scott drank the Mt. Dew (yes, there is indeed Mt. Dew in the recipe).

Tonight I finally had some firm peaches and a bottle of Mt. Dew in the fridge! I was very leery of this recipe, but intrigued by the ingredients. It turns out like a dumpling surrounded by a very sweet syrup. It is really yummy, and very easy to make. I think this recipe would also be great with apples this fall. (I made a half batch of the recipe below.)

Peach Enchiladas

2 packages (8 ounces each) refrigerated crescent roll dough
4 firm peaches, peeled, pitted and quartered
1 1/2 cups sugar
1 cup butter or margarine, melted
1 teaspoon ground cinnamon
1 citrus-flavored soda (12-ounce can) such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13-inch by 9-inch by 2-inch pan with non-stick spray, set aside.Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on the wide end of a dough triangle. Roll up from large end to small end to encase the peach slice. Place in prepared pan. Repeat with remaining crescent dough and peaches.In a small bowl, combine sugar, melted butter and cinnamon. Pour mixture over rolls. Pour soda over top and bake for 45 minutes.

Source: Indianapolswoman.com

Pink & Blue Cupcakes

My friend Lisa's baby shower is tomorrow afternoon, and I volunteered to be in charge of the dessert. I had seen these yummy looking Strawberry cupcakes in another food blog I like, Good Things Catered, and thought pink cupcakes would be cute for a baby shower. Since Lisa isn't finding out what sex her baby is, I decided to do one batch with strawberries, and another batch swapping the strawberries for blueberries. Both flavors came out great!

Strawberry Cupcakes

Cake Ingredients:

2 1/2 c. cake flour

1 tsp baking soda

1/4 tsp salt

1/2 c. unsalted butter

1 1/2 c. sugar

2 eggs

1/3 c. buttermilk

1/4 c. oil

1 tsp vanilla extract

2 c. chopped strawberries

Frosting Ingredients:

1/4 c. strawberries

1 Tbsp. strawberry liquor (I sub 1 tsp. vanilla & 2 tsp. water)

1/2 tsp lemon juice

8 oz. cream cheese, room temp

1 1/2 sticks unsalted butter, room temp

1 3/4 c. powdered sugar

1/2 Tbsp vanilla

Directions:

Preheat oven to 350 degrees and prepare 2 cupcake pans. Sift flour, salt, and baking soda in medium bowl. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries. Fill cupcake pans 3/4 way. Bake for 20 minutes. For frosting, put berries, liquor, and juice in saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 mins. Let cool then blend until smooth. In bowl of mixer mix cream cheese and butter until creamy. Add sugar, then vanilla. Add berry puree until smooth. Frost cupcakes when they are completely cooled.

Source: Good Things Catered

Take a Chance on These...

Tonight a large group of friends & I are going to Conner Prairie for a picnic and to attend the Indianapolis Symphony Orchestra's Symphony on the Prairie. Tonight's performance is an ABBA tribute, complete with a Swedish ABBA cover band. We are cheating in packing our picnic dinner with carry out from Dagwood's. I thought I should at least take something Swedish to celebrate, so I found this cookie recipe. They are great!

Chocolate Swedish Angel Crisps

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon cream of tartar

1/3 cup granulated sugar for decoration
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F.
Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.
Roll dough into walnut sized balls. Roll the balls in cinnamon sugar mixture. Place on an ungreased cookie sheet and bake for 12 to 15 minutes.

Source: Allrecipes.com

Cookout Cookies

I'm in charge of bringing a dessert to the Saxe's cookout tomorrow. I'm excited to go, not only to finally meet the newest Saxe, Annabel, but also because the Zimmermans are visiting from California. I decided to make two different but similar treats to feed the crowd.

Oatmeal Chocolate Chip Cookies

1/2 lb shortening stick
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 Cups Oatmeal
6 oz. semi sweet chocolate chips
6 oz. milk chocolate chips

Preheat oven to 350 degrees F. Beat together shortening and sugars. Add eggs and vanilla and beat well. Combine flower, baking soda, cinnamon and salt. Add flour mixture to sugar mixture and mix well. Stir in oatmeal and chocolate chips by hand. Drop rounded teaspoonfuls on to cookies sheets and bake for 10-12 min.

Source: Me

Oatmeal Carmelitas

1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1/2 cup chopped walnuts
3/4 cup caramel ice cream topping
3 tablespoons all-purpose flour

Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.

Source: Allrecipes.com

Eat Dirt!

Ok, well eat mud anyway... Mississippi Mud Brownies that is. I made these to take to a cook out at the Hunsche's. Since Denise spent a few years growing up in Mississippi, I made these in her honor. These are very rich, so cut them small. (This way if you eat 5 you don't feel so guilty.)

Mississippi Mud Brownies

1 cup butter
1/3 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pinch salt
1/2 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows

1/3 cup unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup milk

Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.

To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency.

Source: Allrecipes.com

Red Velvet Cup Cakes

I watched Paula Deen make these a few weeks ago, and have been tempted ever since. This week we had girls night, so I volunteered to bring dessert to have an excuse to make these very moist and sinful cupcakes!



Red Velvet Cupcakes

For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

For the cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.