Friday, August 26, 2016

QUICK AND EASY ITALIAN CREME CAKE

1 (16.25-ounce) package white cake mix 
3 large eggs
1 1/4 cups buttermilk
1/4 cup coconut oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
Cream Cheese Frosting (recipe below)
Preheat oven to 350 degrees.
Grease and flour 3 9-inch cake pans; set aside.
Beat cake mix, eggs, buttermilk and coconut oil at medium speed of an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into the prepared cake pans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Using an electric mixer at medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled and refrigerate for 2 hours before slicing to serve.
Note: File Photo


Thursday, August 25, 2016

APPLE DEWS

3 to 4 tart apples, peeled, cored, cut into a total of 16 slices
2 tubes (8 count each) crescent rolls
1 1/2 cups sugar
1/2 cup butter
1 tsp cinnamon
1 can (12-oz) Mountain Dew

Preheat oven to 350 degrees.

Spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; set aside.

Roll each apple slice in a crescent roll. Place in the prepared pan; no stacking.

Melt the butter; stir in the sugar and cinnamon until blended and sugar melts. Pour over the apple crescents in the pan. Pour the Mountain Dew over all.

Bake at 350 degrees for 45 minutes.




HOMEMADE PECAN SANDIES


2 sticks unsalted butter, softened
1 cup vegetable oil
1 1/2 cups granulated sugar, divided
1 cup sifted powdered sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans 
1/2 cup sugar

Preheat oven to 325 degrees.

In a large bowl, cream together the butter, vegetable oil, 1 cup of the granulated sugar and the powdered sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.

Roll dough into 1 inch balls and roll each ball in remaining sugar. Place the cookies 2 inches apart onto parchment-lined cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Note: File Photo

Wednesday, August 24, 2016

PINEAPPLE CHEESE PIE

Note: This is one of my old recipes from the 70s or 80s.

1 9-inch graham cracker pie crust
1 can (8 3/4-oz) crushed pineapple in its own juice
1 pkg (4-serving size) lemon gelatin
1 1/4 cups boiling water
1 pkg (3-oz) cream cheese, softened
1/4 tsp grated lemon rind
3 tbsp sugar
1/2 tsp vanilla extract
1 cup sour cream

Drain pineapple, reserving juice.

Dissolve gelatin in boiling water; add syrup and cool slightly.

Meanwhile, blend cream cheese, lemon rind, sugar and vanilla extract.

Combine 1/2 cup of the gelatin with the pineapple.

Gradually blend the remaining gelatin into the cheese mixture until smooth; fold in the sour cream.

Pour filling into the graham cracker crust. Chill until set but not firm.

Carefully spoon the pineapple atop the filling and chill until firm.

Note: File Photo

Sunday, August 21, 2016

BROWN SUGAR PECAN COOKIES

1 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans
Brown sugar frosting (recipe below)
Extra pecans for garnish

Beat butter with electric mixer until creamy. Gradually blend in the sugars. Add the egg and vanilla extract; beat well.

In a separate bowl, combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chopped pecans. Refrigerate for 30 minutes.

Shape dough into 1-inch balls; place on ungreased cookie sheet. Bake at 350 degrees 10 to 12 minutes or until golden brown.

Cool and frost with the following frosting.

Brown Sugar Frosting:
1 cup brown sugar
1/2 cup half and half cream
1 tbsp butter
1 1/2 cups powdered sugar

In a medium saucepan, combine the brown sugar and cream; cook over medium heat stirring constantly until mixture boils. Boil for 4 minutes. Remove from heat and stir in the butter. Add powdered sugar and mix on medium speed of electric mixer until smooth.

Spread icing on the baked cookies and top with a pecan half or pecan crumbs for garnish.


Saturday, August 20, 2016

BERRY BLUE SMOOTHIE

2 cups fresh or slightly thawed frozen blueberries
1 carton (8-oz) low-fat vanilla yogurt
1 cup milk
1 can (6-oz) unsweetened pineapple juice
3 tbsp honey
1 1/2 cups ice cubes

Place all ingredients except ice cubes in blender container; blend until smooth. Add the ice cubes, a few at a time and blend until finely crushed.

Serve immediately.

Yield: Approximately 5 cups
Note: File Photo



Friday, August 19, 2016

OREO STUFFED CHOCOLATE CHIP COOKIES

1 cup softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tbsp vanilla
3 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp baking soda
2 cups semisweet chocolate chips
1 pkg Double Stuff Oreo cookies

Preheat oven to 350 degrees.

In a large bowl, cream the butter and sugars together until well blended. Beat in the eggs and vanilla.

In a medium bowl, mix the flour, baking soda and salt together; slowly add to the above mixture. Stir in the chocolate chips.

Using a cookie scoop, form the dough into balls. Place one ball beneath an Oreo cookie and one atop the cookie. Fold around cookie to cover completely and seal edges. Place onto parchment paper lined cookie sheets and bake for approximately 13 minutes or until golden brown. Cool on cookie sheet on rack for 5 minutes before removing to wire racks to cool completely.



Wednesday, August 17, 2016

REALLY EASY CINNAMON APPLE BAKE

2 cans (20-oz each) sliced apples, undrained
2 tsp ground cinnamon
1 cup firmly packed light brown sugar
1 box yellow cake mix
1/2 cup butter, melted
3/4 cup chopped pecans, optional

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan or dish with nonstick cooking spray.

Spread the apples on the bottom of the prepared baking pan or dish.

Combine the cinnamon and brown sugar in a small bowl and sprinkle over the apples.

Sprinkle the dry cake mix over the apples and sprinkle the pecans over all, if using. Drizzle the melted butter overall.

Bake at 350 degrees for 45 - 55 minutes until golden brown and bubbly.

Note: File Photo



Tuesday, August 16, 2016

S'MORES BROWNIES

3/4 cup all-purpose flour
1/4 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup mini marshmallows, divided
1 3/4 cups coarsely chopped graham crackers, divided

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil; coat with cooking spray; set aside.

In a large bowl, whisk together flours, cocoa powder, baking powder and salt. In another bowl, using a mixer, bet butter and sugar until fluffy, approximately two minutes. Beat in eggs, one at a time, until well combined; beat in vanilla.

Mix the the flour mixture into the egg mixture just until combined. Fold in 1 cup of the marshmallows and 1 1/2 cups of the graham crackers.

Spread batter evenly into the prepared pan and sprinkle the remaining marshmallows and crackers over the top. Bake at 350 degrees 22-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Using the foil, lift out of pan and set on rack to cool completely before cutting into squares.

Note: This is a file photo.


Monday, August 15, 2016

CHOCOLATE CHEESE BALL

1 brick (8-oz) cream cheese
1/4 cup (1 stick) butter, softened
3/4 cup powdered sugar
2 tbsp light brown sugar
3 tbsp cocoa powder
3/4 cup pecans, chopped fine

Using an electric mixer, mix the cream cheese and butter together until light and fluffy. Stir in both sugars and the cocoa powder; mix well. Cover with plastic wrap and refrigerate until firm. Form into a ball and roll in the chopped pecans.

Serve with thin chocolate cookies, gingersnaps, graham crackers or let your imagination run wild as pictured below!

Note: File Photo