Tuesday, February 24, 2009
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 c sugar
1 c oil
2/3 c water
2 c pumpkin
Whisk dry ingredients together. Stir wet ingredients together. Add the wet to the dry and beat until smooth. Pour into 2 greased bread pans. Bake at 350 for 1 hour. Enjoy!
Saturday, February 14, 2009
Oh, and brownie mix was on sale this week, so I cheated and used that instead.
Chocolate Peanut Butter Brownie Trifle
1 2/3 cups granulated sugar
3/4 cup baking cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons water
3/4 cup butter or margarine, melted
2 teaspoons vanilla
Peanut Butter Filling
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup peanut butter
2/3 cup milk
16 ounces Cool Whip
4 peanut butter cups, chopped
Preheat oven to 350. Grease 13 x 9-inch baking pan. Combine dry ingredients in large mixer bowl; stir. Add wet ingredients and stir well.
Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Let cool completely.
Mix cream cheese and powdered sugar until smooth. Add in peanut butter and milk. Combine. Fold in Cool Whip until combined.
Take half of the brownies out and crumble in large glass bowl, if you have one, or in a 13×9 pan. You can also divide up between tall parfait glasses as well. Add a layer of the peanut butter mixture. Take the other half of the brownies out and crumble on top of the peanut butter mixture. Put the last half of the peanut butter mixture on top. Drizzle chocolate syrup on top.
Add the chopped peanut butter cups on top. Refrigerate until serving time.
Monday, February 9, 2009
1 cup flour
1/2 cup butter
2 tbsp brown sugar
1/4 cup finely chopped nuts (we use pecans because I don't like walnuts)
Mix, then press into a 9x13 pan and bake at 375 for 15 minutes or until golden brown. Cool.
8 oz cream cheese
2/3 cup powdered sugar
4 oz cool whip
Beat the cream cheese and powdered sugar. Fold in the cool whip. When the crust is cool, spread this layer on that.
2 small or 1 large package instant pudding (see note below)
2 1/2 cups milk
Beat together and spread over cream cheese mixture.
4 oz cool whip
chopped nuts or other decoration
Spread over pudding and top with decoration.
**For the pudding, we really like lemon. Chocolate is kind of bland. Vanilla is good with a layer of jam spread over the pudding before topping with cool whip (we used Cherry Rhubarb jam I made this summer). Last night, Tim made it with chocolate pudding and stirred in some toffee bits, topped with a layer of vanilla pudding and then used toffee bits and nuts for decoration. We've also made this with Oreo Cookies n' Cream pudding and topped with chopped oreos. YUM!! The lady that made this in LaX told Tim that pistachio isn't good with this recipe. Oh, we also made with white chocolate pudding and a layer of butterscotch pudding over that and it was pretty good, too.
So, you can see it's easy to transform this recipe however you'd like! Enjoy!
Thursday, February 5, 2009
This week, I had some company here. It was so nice to visit!! She's my younger cousin and was in need of some time away. Anyway, while she was here, I made our great-aunt's recipe for Spaghetti. Nothing says lovin' like Aunt Harriet's Spaghetti!! It's just sooooooooo good!! It's at the top of my list of favorite comfort foods. Sorry I don't have pictures to share, but please let me know if you try it. It's sooooo good!!
1 pound ground meat (beef or venison...I had venison so that's what I used this time)
4+ cloves garlic (amount is your preference...we like garlic so I use more, but it's your choice)
medium onion, chopped
2 cans tomato soup
1 soup can of water
2 tbsp lemon juice
(optional: cayenne pepper and sliced mushrooms)
Melt some butter in a large skillet and gently saute the onion and garlic. Turn heat up a bit and fry the hamburger until it's in small crumbles. Add the tomato soup, water, lemon juice and Italian seasoning (I sprinkle the pan to cover it once, stir, then cover again. Now would be a good to add the mushrooms if you wish and a light sprinkling of cayenne) Bring to a boil, then reduce heat and simmer, stirring occasionally for at least one hour. I usually try to make this in the morning and let it simmer all day. It does taste even better if you simmer it one day and reheat it the next. Serve over noodles with garlic bread or just buttered dinner rolls (I made my whole wheat dinner rolls and they were awesome!!) Enjoy!
Monday, February 2, 2009
Today I have been itching to get some things done around the house. The weekend was beautiful and I managed to clean and vacuum my front porch. I have company coming tomorrow, so I should at least clean the bathrooms even if the rest of the house is kinda messy! I managed to scrub one bathroom (minus the shower) while I made the English Muffin Bread below. I threw it all in the bread machine and let it run! I washed my hands to get all the ick and chemicals off before lining a loaf pan with cooking spray and cornmeal and it's doing the second rising right now in the oven that I preheated to about 75 degrees and shut off. Now, I get to clean the other bathroom and both showers and I won't mind when Rach sees the house. :)
I am a sucker for a good English Muffin. Some peanut butter and my homemade zucchini jam and I'm all set. I can't wait to try this! It had good reviews on allrecipes, though I had to tweak it just a bit! And I'm too lazy to cook them on a griddle, so I'm making it as a loaf and slicing it. Should be good for toasting!! Many people suggested using an 11.5 oz coffee can and greasing that to bake the bread in to make it round like traditional english muffins, but we buy our coffee in bags or monster plastic tubs, so there aren't any coffee cans laying about waiting for re-purposing. Anyway, here's the recipe....I'll be back later with the verdict!
English Muffin Bread
In your bread maker put:
1 cup warm milk
1/2 cup warm water
1 1/2 tsp sugar
1 tsp salt
1/8 tsp baking powder
2 cups ap flour
1 cup whole wheat flour (or use AP, your choice, but I used wheat)
2 1/4 tsp yeast
Run on the dough setting.
When it finishes, spray a 9x5 loaf pan with cooking spray and sprinkle with cornmeal. BE PREPARED: Your dough will be sticky! Shape into the pan. Sprinkle the top with cornmeal. Cover an let rise until doubled in size. Mine took about 30 minutes in the oven (preheat oven to 75-80 degrees, turn off and leave the loaf inside). Bake at 400 for at least 15 minutes. You'll need to watch it so that you get your desired color and texture. It probably won't be done at the 15 minutes, so just start checking then. Allow to cool before slicing. TOAST and enjoy!
**I'm back! Straight from the oven, sliced it's not great. It's bland, but with potential! So, I waited until it cooled and then I toasted a slice, smeared it full of peanut butter and zucchini jam and OH. MY. WORD! YUM, YUM, YUM! Just as good or better than any store-bought english muffin! YAY!