Tuesday, October 26, 2010
Turtle Cake
I have had this recipe forever. In fact, Bob mentioned this morning how old the index card I have it on looked. Speaking of Bob, I made this cake for him when he came to visit me in Michigan. I quickly learned that you do not ask Bob to help when unwrapping caramels are involved. I sat him down on the couch with a bowl for the unwrapped caramels and one for the wrappers. Somehow, I think he must have gotten confused by my instructions because when I checked on him, he was eating about every other caramel he unwrapped. : )
1 box German Chocolate cake mix
1/4 lb butter
14 oz pkg caramels (I prefer Kraft)
7 oz sweetened condensed milk
6 oz chopped pecans
6 oz semi-sweet chocolate chips
Mix cake mix as directed on box. Bake half the mix in a greased and floured 13x9 pan in a 350 degree oven for 15 minutes. In the top of a double boiler melt together butter, caramel and sweet milk. Remove top pan of double boiler from heat. Cool butter mixture slightly and pour over baked half of cake. Pour the rest of the cake batter over butter mixture. Then sprinkle the batter with chocolate chips and pecans. Bake in a 350 degree oven 20-25 minutes. **Serve with vanilla ice cream or Cool Whip.
**I never serve it with either because it is so rich without these
1 box German Chocolate cake mix
1/4 lb butter
14 oz pkg caramels (I prefer Kraft)
7 oz sweetened condensed milk
6 oz chopped pecans
6 oz semi-sweet chocolate chips
Mix cake mix as directed on box. Bake half the mix in a greased and floured 13x9 pan in a 350 degree oven for 15 minutes. In the top of a double boiler melt together butter, caramel and sweet milk. Remove top pan of double boiler from heat. Cool butter mixture slightly and pour over baked half of cake. Pour the rest of the cake batter over butter mixture. Then sprinkle the batter with chocolate chips and pecans. Bake in a 350 degree oven 20-25 minutes. **Serve with vanilla ice cream or Cool Whip.
**I never serve it with either because it is so rich without these
Tips
Crack Egg In Cup Before Measuring Shortening or Margarine
Tired of trying to clean the margarine or shortening out of the measuring cup after you use it? I am! But I discovered a trick today. If your recipe calls for an egg(s), crack the egg into the measuring cup your going to use for measuring the margarine or shortening. Pour the egg into your mixing bowl. now using the same measuring cup that the egg was in, measure out the margarine or shortening. You will be surprised at how easily the margarine or shortening comes out leaving behind no greasy gobs of shortening or margarine.
Single edged razor blade useful for spills
Tired of trying to clean the margarine or shortening out of the measuring cup after you use it? I am! But I discovered a trick today. If your recipe calls for an egg(s), crack the egg into the measuring cup your going to use for measuring the margarine or shortening. Pour the egg into your mixing bowl. now using the same measuring cup that the egg was in, measure out the margarine or shortening. You will be surprised at how easily the margarine or shortening comes out leaving behind no greasy gobs of shortening or margarine.
Single edged razor blade useful for spills
| I always keep a razor blade holder with a new single edge blade in it in my kitchen drawer. It is a great tool for cleaning ceramic stove top spills, caked on spills in the refrigerator or other stubborn spots. Just hold the blade at about a 30 degree angle so you don't scratch what you are working on (especially on your ceramic stove top). Draw the blade across just like you are scraping paint. Usually peels right off. | ||||||||||||||||||||||
Copycat Olive Garden Minestrone
This recipe is awesome! However, I did tweak it a bit by adding a dash of red wine, a few drops of Tabasco sauce, Worcestershire sauce.Click on title to view
Monday, October 25, 2010
Spinach, Bacon and Potato Pie
2 lbs of Yukon Gold Potatoes
1-6 oz bag of baby spinach
3 TBS bread crumbs
4 slices of bacon
1 large onion
3 garlic cloves
1 large egg
1/2 Cup Romano cheese
1/2 Cup Mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 tsp hot sauce
Cook pealed potatoes in boiling water until tender. Stir in spinach. Drain, place in a large bowl and mash. Spray a pie plate and sprinkle with bread crumbs. Cook bacon until crisp and then crumble. Cook onion and garlic in bacon drippings until soft. Then stir into potato mixture with egg, cheese, salt, pepper and hot sauce Spoon into pie plate Sprinkle with 3 TBS of romano cheese. Bake at 350 for 50 minutes.
1-6 oz bag of baby spinach
3 TBS bread crumbs
4 slices of bacon
1 large onion
3 garlic cloves
1 large egg
1/2 Cup Romano cheese
1/2 Cup Mozzarella cheese
1 tsp salt
1/2 tsp pepper
2 tsp hot sauce
Cook pealed potatoes in boiling water until tender. Stir in spinach. Drain, place in a large bowl and mash. Spray a pie plate and sprinkle with bread crumbs. Cook bacon until crisp and then crumble. Cook onion and garlic in bacon drippings until soft. Then stir into potato mixture with egg, cheese, salt, pepper and hot sauce Spoon into pie plate Sprinkle with 3 TBS of romano cheese. Bake at 350 for 50 minutes.
Peanut Butter Pie
I got this recipe from my now deceased older brother Tom who was an excellent cook and that was how he made a living. Love you and miss you, Tom.
Peanut Butter Pie
2 Cups Vanilla Ice Cream
1 Cup Jiff Crunchy Peanut Butter
1 tsp vanilla
1 TBS white sugar
1 nine inch graham cracker crust
Mix first four ingredients and freeze in the graham cracker crust until firm.
Peanut Butter Pie
2 Cups Vanilla Ice Cream
1 Cup Jiff Crunchy Peanut Butter
1 tsp vanilla
1 TBS white sugar
1 nine inch graham cracker crust
Mix first four ingredients and freeze in the graham cracker crust until firm.
Caramel Apple Crumb Pie
Pie crust of your choice, either homemade or store bought
Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Drizzle syrup over apple mixture; sprinkle topping over syrup.
Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack
Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust. To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Drizzle syrup over apple mixture; sprinkle topping over syrup.
Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack
Cranberry Fluff
2 cups raw cranberries, ground in a food processor or chopped very finely
1 cup white sugar
1 pint heavy whipping cream
6 cups miniature marshmallows
1 can crushed pineapple, drained
Combine the ground cranberries and sugar in a bowl. In another bowl, whip the cream and stir in the miniature marshmallows. Let both mixtures sit in the refrigerator for at least 3 hours and then fold the cranberry mixture into the whipped cream. Then gently fold in the crushed pineapple and spoon the mixture into your serving dish. Cover with plastic wrap and let set for several hours (or overnight) in the refrigerator.
Bleu Cheese Dressing
Click on title to view
Bob absolutely loves bleu cheese dressing. I may try this one day soon
Bob absolutely loves bleu cheese dressing. I may try this one day soon
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