Scrumptious Chocolate Layer Bars

2 cups semi sweet chips
1 (8 oz) cream cheese
1/2 cup plus 2 T evaporated milk
1 cup chopped walnuts
1/2 t almond extract
3 cups flour
1 1/2 cups sugar
1 t baking powder
1/2 t salt
1 cup butter
2 eggs
1/2 t almond extract

Combine chips, cream cheese and evaporated milk in saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and stir in walnuts and 1/2 t almond extract. Blend well and set aside.

Combine remaining ingredients in large mixing bowl. Blend well on low until mixture resembles coarse crumbs. Press half the mixture in greased 9 by 13 pan. Spread chocolate mixture over crust. Sprinkle rest of crumbs over filling. (If mixture softens and gets stiff, pinch off small pieces and drop over top) Bake at 375 for 35 to 40 minutes or until golden brown. Cool and cut into bars.

Raspberry Meringue Kisses

3 Egg Whites
1/8 t salt
3 1/2 Tablespoons Raspberry Gelatin
3/4 cup Sugar
1 t vinegar
1 cup miniature chocolate chips

Cover cookie sheets with parchment paper.

Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar, fold in chocolate chips. Drop by teaspoon onto prepared cookie sheets. Bake at 250 degrees for 25 minutes. Turn oven off and leave in oven for 20 minutes longer (DO NOT OPEN OVEN DOOR). Store in airtight container.

KILL ME WITH CARAMEL BARS

I just got this recipe and I can't wait to try them. Thick brownies with chopped up Snicker Bars.
So good!!!


Ingredients
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
1 (14-oz.) can dulce de leche*
Preparation
Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

Mulligatawny Soup (Indian Chicken Soup)

Ingredients:
3 Tablespoons butter or margarine
2 small yellow onion, peeled and minced
1 medium-sized carrot, peeled and diced fine
1 stalk celery, diced fine
1/2 green pepper, cored, seeded, and minced
1/4 cup unsilfted flour
1 Tablespoon curry powder
1/4 teaspoon nutmeg
3 cloves
2 sprigs parsley
1 quart chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped tomatoes
1 cup diced cooked chicken
1/2 cup heavy cream
1 cup boiled rice
Preparation:
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour. Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. Add rice, heat and stir 2 to 3 minutes longer, then serve. Yield: 6 servings

The Best Crumb Coffee Cake EVER

I made this cake today and ate half of the pan myself! Amazingly good and easy.

Cake:
1 yellow cake mix
1 cup sour cream or plain yogurt
1/3 cup oil
1/4 cup water
1/4 cup sugar
4 large eggs
1 t vanilla

Place all ingredients in a large bowl and blend with an electric mixer until smooth.

Reserve 1 cup batter.

Spoon the remaining cake batter into a greased 9 by 13 pan.

Apples:
Peel and dice 2 - 3 apples and sprinkle over the cake batter.

Cover with remaining cake batter (as best you can)



Crumb Topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup melted butter
1 1/2 cups flour

In a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

Using your hands, drop pieces of crumb topping over the cake.

Bake at 350 degrees 30 - 40 minutes, or until toothpick comes out clean.

Easy Pumpkin Muffins

Ingredients
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Apple Sheet Cake

APPLE SHEET CAKE

2 c. sugar
1 1/2 c. salad oil
2 eggs
1 tsp. vanilla
3 c. chopped apples
1 c. pecans (optional)
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Dash of nutmeg
Topping (see below)
Combine sugar, salad oil, eggs and vanilla and cream together until fluffy. Mix apples with flour, soda, salt, nutmeg and cinnamon. Add creamed mixture and blend well. Spread into a greased jelly roll pan and sprinkle topping over. Bake in a 350 degree oven for 30 minutes or until it tests done. (Dough will be very stiff.)
TOPPING: Mix 1/2 cup sugar with 1 teaspoon cinnamon.

Just Plain Old Meat Loaf

2 eggs
1/2 cup ketchup or hot and spicy ketchup
1 cup bread crumbs
1 envelope onion soup mix
1/4 t ground black pepper
1 T minced bottled garlic
2 lb lean ground beef
1/2 cup ketchup

Preheat oven to 350 degrees

In a large bowl, beat eggs, whisk in ketchup. Stir in bread crumbs, soup mix, pepper and garlic. Add meat and mix well. Form mixture into 8 (4 inch) loafs. Arrange loafs on a foil covered baking pan.

Bake about 20 minutes or until internal temp is 160 degrees. Let stand for 10 minutes. Spoon ketchup over meat loaves.

Loaves can be wrapped in foil and frozen. Thaw overnight in refrigerator. Unwap and place in shallow pan. Reheat at 350 degrees for 15 minutes.

Apple Bread Pudding

4 c. soft whole wheat or white bread cubes
2 c. thinly sliced, peeled apples
1/4 c. raisins
1 c. firmly packed brown sugar
1 3/4 c. milk
1/4 c. butter
1 tsp. cinnamon
1/2 t nutmeg
1 tsp. vanilla
2 eggs, beaten

Heat oven to 350 degrees. Grease 6" x 10" (1 1/2 quart) baking dish. In large bowl, combine bread, apples and raisins. In small saucepan, combine 1 cup brown sugar, milk and 1/4 cup butter. Cook over medium heat until butter is melted; pour over bread mixture in bowl. Let stand 10 minutes. Stir in cinnamon, nutmeg, 1 teaspoon vanilla and eggs. Pour into prepared baking dish. Sprinkle with cinnamon sugar. Bake for 40 to 50 minutes or until center is set and apples are tender.

Chicken and Mushrooms in Wine Sauce

6-8 boneless chicken breasts or thighs
Flour
Salt, pepper, garlic powder to taste
1/4 c. bacon drippings (I used turkey bacon and cut it into small pieces leaving the bacon in the sauce)
1 garlic clove, chopped
1 lg. onion, chopped
1 pound mixed mushrooms cut into large chunks
8 oz. red wine
4 oz. chicken broth
1 bay leaf
1/4 tsp. thyme

Brown onions, mushrooms and garlic in bacon drippings. Add wine and chicken broth. Add seasonings. Bring to a boil. Lower heat and simmer for approximately 1 hour. Sprinkle chicken with salt, pepper and garlic powder. Roll in flour and brown. Place in baking dish. Pour sauce over chicken. Cover and bake at 350 degrees until tender. Approximately 1 1/2 to 2 hours.

Best Beef Tenderloin

I made this tenderloin recipe last weekend. It was a huge hit! My granddaughter, Penelope, asked for seconds. So easy and almost foolproof.

1 (3 - 4 pound) beef tenderloin
1/2 cup chopped onion
1 1/2 T butter melted
1 cup dry sherry
3 T soy sauce
2 t dry mustard
1/8 t salt
1/8 t pepper

Place meat in large shallow baking pan. Bake in a 400 degree oven for 10 minutes

In a saucepan saute the onion in butter until tender. Add the remaining ingredients and bring to a boil. Pour the mixture over the tenderloin. Reduce the oven temp to 325 degrees and bake for 35 minutes or until a meat thermometer reaches 150 to 170 degrees. Baste often with the drippings.

Broccoli Cheese Soup

1/2 medium onion, chopped
5 T butter
1/4 cup flour
2 cups half and half (I use skim evaporated milk instead. )
2 cups chicken broth
8 oz chopped broccoli, fresh or frozen
1 cup shredded carrot
salt and pepper
2 cups grated sharp cheddar cheese
1/4 t ground nutmeg

Saute the onion in 1 T of butter. Set aside.
Using a wire wisk, combine 4 T of melted butter and flour over medium heat. Cook and stir for about 3 minutes.
Slowly add half and half, while stirring. Add the chicken broth and keep stirring. Simmer for 20 minutes.
Add the broccoli, carrots, and sauteed onion. Cook over low heat until veggies are tender, about 20 minutes.
Add salt and pepper
By now the soup should be thickened. Pour into blender or food processor and puree.
Return puree to low heat. Add the cheese and nutmeg and stir until blended.

Zucchini Spice Cake with Caramel Frosting

This recipe is from the Cake Doctor book. The cake is moist and rich. I love, love, love caramel frosting. The cake and frosting together are like a slice of fall on your plate.

1 yellow cake mix
1 (3.4 oz) instant vanilla pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
4 large eggs
1 t cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t salt
2 cups grated zucchini (1 medium zucchini) or you can use grated carrots

Grease and flour 10 inch tube pan. Put all the ingredients, except zucchini, in bowl and mix until well blended. Fold in zucchini. Pour into pan and bake at 350 degrees for about an hour. Cool in pan for 15 minutes before turning cake onto a cooling rack.

Frosting
1 stick butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 t vanilla

Melt butter and brown sugar in sauce pan. Cook and stir until it comes to a boil. Add milk and stir, bring back to boil. Remove from heat. Stir in powdered sugar and vanilla. Beat with wooden spoon until smooth. Use right away, or it will harden on you. If it does harden, reheat to melt.

Banana Muffins (Cat can Cook recipe)

Banana Muffins (makes 12 muffins)
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together! Pour into greased muffin tins, and bake in 350 degrees F oven for approximately 20 minutes. Enjoy! (Reilly likes them with chocolate chips added)

Football Season Slider Recipe

We used this recipe for Labor Day. I thought they would be great for football season with a bowl of chili.


1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls- I use Sara Lee Party Rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

Buttery Rolls For the Bread Maker

Time to dust off the bread maker! These rolls are so rich and good. Using the bread machine makes them easy.

1 cup warm milk (70 to 80 degrees F.)
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast


1 In bread machine pan, put all ingredients in order: milk, butter, sugar, eggs, salt, flour and yeast.
2 Select dough setting.
3 When cycle is completed, turn dough onto a lightly floured surface.
4 Divide dough into 24 portions.
5 Shape dough into balls.
6 Place in a greased 13 inch by 9 inch baking pan.
7 Cover and let rise in a warm place for 15 minutes.
8 Bake at 375 degrees for 13-16 minutes or until golden brown.

Granny Alice's Ginger Cream Cookies

These are soft and good molasses cookies that Granny made.

Cream 1 cup sugar with 3/4 cup shortening.

Add one egg and mix well. Add 1/4 cup molasses.

Combine 2 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon and 1/2 teaspoon salt.

Mix dry ingredients into the creamed mixture. Mix until combined. Refrigerate for about 1 hour. Roll into balls about 1 Tablespoon each, roll in white sugar and bake at 350 degrees for 8-10 minutes (until set).

Brat and Tot Casserole

1 pound uncooked bratwurst, casings removed
1 medium onion chopped
1 can cream of mushroom soup
1 (32 oz) package frozen tater tots
2 cups sour cream
2 cups shredded cheddar cheese

Crumble brats into large skillet and add onion.
Cook until no longer pink, drain. Stir in the soup. Transfer into a greased 13 X 9 pan.

Top with tater tots and sour cream. Sprinkle with cheese. Bake uncovered at 350 for 30-40 minutes or until heated through and the cheese is melted.

Let stand for 5 minutes before serving.

Boursin Stuffed Chicken

This is such a fancy dish, but it's very easy to make. I leave out the walnuts because I don't like them, but feel free to throw them in!!



Ingredients:
4 boneless chicken breast halves
5 ounces Boursin cheese with garlic and herbs
1 tablespoons flour
1/4 cup shredded carrot
1/4 cup chopped walnuts
1/4 cup chopped parsley, divided
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
Preparation:
Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth. STir in carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.Boursin stuffed chicken serves 4.

Cannoli Cake Cake Mix Doctor Recipe

Cannoli Filling:
3/4 cup sugar
3 T cornstarch
3/4 cup whole milk
1 (15 oz) container ricotta cheese
1 T grated orange zest
1 1/2 t vanilla extract
1/2 cup mini chocolate chips

Cake:
1 package white cake mix
1 cup whole milk
1 stick melted butter
3 eggs
2 t vanilla extract

Frosting:
3/4 cup heavy cream
8 oz chopped semi sweet chocolate

Filling:
Place sugar and cornstarch in small saucepan and stir in milk. Cook over low heat stirring constantly until thick and bubbly. Romove from heat and let cool slightly. Place ricotta cheese in large bowl and mix with electric mixer until creamy. Fold in the milk mixture, orange zest and vanilla. Blend until well mixed. Fold in the chocolate chips. Cover and refrigerate.

Cake:
Preheat oven to 350. Grease and flour two 9 inch pans. Place cake mix, milk, melted butter, eggs and vanilla in mixing bowl. Mix on low to blend. Mix on medium about 2 minutes. Divide between 2 cake pans. Bake about 25 minutes or until they spring back. Cool on rack 10 minutes and then invert pans and finish cooling.

When cake is cool, slice each layer in half horizontally. Spread filling between layers.

Frosting:
Place chocolate in large mixing bowl. Place cream in saucepan. Bring to boil. Remove from heat and pour cream over chocolate. Stir until all chocolate is melted. Put in fridge until thick and spreadable or pour over cake warm.

Blueberry Ricotta Pancakes

I don't even like pancakes, but I love these!! So good. I top them with blueberry pie filling (homemade if you are feeling ambitious)

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
4 tablespoons melted butter
1/2 cup ricotta cheese
1 large egg
1/2 cup orange juice
1/3 cup milk
1/2 teaspoon vanilla extract
3/4 cup blueberries (fresh or frozen)
1 to 2 teaspoons finely grated orange zest, optional
Oil
Preparation:
In a bowl, combine the flour with baking powder, soda, salt, and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet and dry ingredients just until blended. Gently stir in the blueberries and orange zest, if using.
In a skillet or griddle, heat oil over medium heat. Spoon a small amount of batter onto the hot skillet and spread gently with the back of the spoon.Serves 4.

Cheddar Biscuits

I know this isn't a real recipe, but I made them today and they are so good. I ate too many of them.


CHEESE GARLIC BISCUITS

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Banana Cake with Chocolate Glaze

This cake is so good, it uses a cake mix and instant pudding, so it's easy too. The chocolate glaze makes it perfect!!

1 yellow cake mix
1 small box instant banana pudding mix
3 eggs
1 cup water
1/2 cup sour cream or plain yogurt
1 t vanilla
1/4 cup vegetable oil
3/4 cup mashed ripe bananas

Preheat oven to 350. Spray 12 cup bundt pan with Baker's Joy (oil and flour) or grease and flour. In large bowl, mix cake and pudding mixes. Add the rest of ingredients. Mix on medium about 3 minutes until fluffy. Pour into pan.

Bake 50-55 min or until golden brown. Cool in pan for 10 minutes, turn out and cool on rack.

When cool, top with chocolate glaze. (recipe below)

Chocolate Glaze
1/2 cup of cream or evaporated milk
2 T corn syrup
1 cup semi-sweet chocolate chips

Melt all ingredients together (I use a saucepan, but you can microwave). Let mixture cool about 10 minutes. Pour over cooled cake.

First Blog!!

This so exciting! Reilly and I make soup, salads and baked goods almost every Saturday. We would like to share some of our recipes with you. This torte is simple and amazing!! Hope you like it, let us know.

Bavarian Apple Torte

1/2 cup butter, softened
1 cup sugar, divided
1 cup flour
1 package PHILADELPHIA Brick Cream Cheese, softened
1 egg
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
4 Granny Smith or Golden Delicious apples, peeled, sliced


Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan or a glass pie plate.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust.

Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer in a single spiral layer.

Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.