Heidi's Recipes

Valentine's Sugar Cookies Recipe

2012-01-30T17:57:00.001-06:00

I can rely on Aunt Ethel to contribute to all of my celebrations. Whether it's Christmas, St. Patrick's Day, or even a Pokemon birthday party, Aunt Ethel is dependable. Recently I called on her to help with Valentine's Day. As usual, she came through.

Actually I don't have an Aunt Ethel although she does seem like a member of the family because I have been using her sugar cookie recipe for over thirty years. Aunt Ethel's Sugar Cookies is the tried-and-true sugar cookie recipe that I use to celebrate all occasions. Most recently I made a batch of Valentine's Sugar Cookies for a bake sale at my daughter's high school. I mixed up a batch two nights before the event, chilled the dough in the refrigerator, and then rolled out the cookies and baked them the night before my daughter needed them.

As I've stated before, I love Aunt Ethel's Sugar Cookies because they are soft and flavorful. The dough can be easily cut into any shape and then adorned with sprinkles or iced with a cream frosting. Also, these cookies can be rolled out quite thickly to create a tender and cakey texture. Happy Valentine's Day from Aunt Ethel!

Printable Copy of Aunt Ethel's Sugar Cookies

Ethel's Sugar Cookies

1/2 cup unsalted butter, softened

1/4 cup shortening

1 cup sugar

2 eggs, room temperature

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Mix butter, shortening, sugar, eggs, and vanilla thoroughly.
Stir flour, baking powder, and salt together.
Blend butter mixture and flour mixture.
Divide dough into 2 discs. Cover each with plastic wrap and chill for at least 1 hour or overnight.
Heat oven to 400 degrees.
Remove dough from refrigerator and allow to sit on the counter for 15-30 minutes, depending on the temperature of your kitchen.
On a board that has been lightly floured with a mixture of flour and confectioner's sugar, roll dough until it is 1/4 inch thick. Cut with your favorite cooky cuter.
Place on an ungreased baking sheet. Top with colored sanding sugar, if desired.
Bake 6 to 8 minutes, or until cookies are a delicate light golden color.
Cool on a wire rack. If desired, decorate with Easy Cream Icing.

Makes 3-4 dozen cookies, depending on the size of the cutter

Easy Cream Icing

1 cup sifted confectioner's sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1-3 Tablespoons cream, milk or water

food coloring or icing tints

Blend sugar, salt, and vanilla.
Add liquid (cream, milk, or water) 1 tablespoon at at a time until icing reaches a spreadable consistency.
Add food coloring.
Spread on cookies with an off-set spatula.

Makes icing for 3 to 5 dozen cookies, depending on size.

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Cake Batter Rice Crispy Treats Recipe

2012-01-24T10:31:00.000-06:00

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Pinterest is my new guilty pleasure. After the homework has been completed, the kitchen sink has been shined, the laundry has been folded, and the children are tucked in their beds, I allow myself ~~hours and hours~~ a moderate amount of time on Pinterest (Pinterest is an invitation only website where one can organize interesting items from the web and browse what others find inspiring). First I scan what has been pinned on my main page, then I click on luscious pictures of food, adorable snapshots of crafts, and intriguing images of elementary classroom decors. Oh, then I adore other people's organized pantries, peak into craft rooms that I covet, and even admire chic hair styles and outfits that I will likely never wear. Finally, after my husband has kenneled the dog and turned off all the lights, I force myself to exit out of Pinterest and shut down my computer. I love being inspired right before bed!

A recipe that recently caught my eye on Pinterest was for Cake Batter Rice Crispy Treats. I pinned the recipe, clicked through to the original post, found another worthy food blog, and printed out the recipe. The next day my children were greeted after school with a homemade snack. Although these rice crispy treats appeared normal they had been taken from drab to fab thanks to Pinterest. Who knew that a mere 1/3 cup of dry yellow cake batter could significantly heighten the flavor of a classic sweet treat?

After all of the Cake Batter Rice Crispy Treats had been gobbled up by our family and various neighborhood children, I was left with a partial box of yellow cake mix. What to do? Why return to Pinterest, of course, and search for cake batter recipes. The results: cake batter blondies, cake batter ice cream, cake batter cookies, cake batter pancakes, cake batter dip, cake batter martini. . . The possibilities are endless, thanks to Pinterest!

Need an invitation to Pinterest? Just send me your email address or leave it in the comments.

Printable Copy of Cake Batter Rice Crispy Treats

Cake Batter Rice Crispy Treats Recipe

recipe inspired by Pinterest compliments of Crumbs and Chaos

3 Tablespoons butter

1 - 10 ounce bag mini marshmallows

1/3 cup yellow cake mix (dry)

6 cups rice krispies cereal

optional: 1 container colored or seasonal sprinkles

Melt butter in large saucepan over medium low heat. Add marshmallows. Stir constantly until marshmallows melt.
Remove from heat. Add dry cake mix to melted marshmallow and butter mixture a little at a time. Stir after each addition until cake mix is fully incorporated.
Stir in rice krispies cereal and gently stir until cereal is fully coated.
If adding sprinkles, add half at this time and stir.
Press into a greased 9x13 pan. Top with remaining sprinkles, if desired.
Let stand for about 30 minutes, if you can!

Melt butter with marshmallows, just like normal.

Add dry cake mix a bit at a time, mixing well.

Stir gently until all cereal is coated, try a bit, be impressed!

Plastic wrap or wax paper helps with flattening into the pan.

Observe family and friends as they detect a new flavor in their yummy treat!

Linky Love:

Show Me What Ya Got, Wow Me Wednesday, Wednesday Wowzers, What We Made Wednesday, Taking a Timeout Thursday, Full Plate Thursday, Sweet Treats Thursday, What Are Little Boys Made Of?, Thursdays Temptation, Weekend Show Off, Super Bowl Eats & Treats, Drab to Fab, Petals to Picots, Weekend Wrap Up, Sweets for a Saturday, Show and Tell Saturday, Strut Your Stuff Saturday, Share Saturday, Sundae Scoop, Melt in you Mouth Monday, Makin You Crave Monday,

Chocolate Peanut Butter Cake Recipe

2012-01-17T17:19:00.000-06:00

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Woo Hoo! It's my birthday and I no longer have to bake my own cake. Three years ago my oldest child took this responsibility away from my husband who is much more of a cook than a baker. The first time she attempted baking me a birthday cake was three years ago when she had yet to become a teenager. That year she created an Oreo Cookie Cake, last year she concocted a scrumptious Carrot Cake with Cream Cheese Frosting, and this year she made me a mouthwatering Chocolate Peanut Butter Cake.

My daughter's inspiration came from Smitten Kitchen, but, being the independent young woman that she is, she went about it her own way. She started with a chocolate cake that she made from a box using butter instead of oil. Then she iced the cake with a batch of peanut butter frosting which she had formerly used as icing for brownies. Lastly she topped the entire thing with a luscious chocolate ganache.

The result was a decadent two layer cake that melded two of my favorite flavors, chocolate and peanut butter. My son pointed out that it was a Chocolate Peanut Butter Cup Cake. No, not a cupcake for which my daughter is famous, but a cake that mimics the flavors of a Reese's Peanut Butter Cup. That gave her the idea that next time she bakes one of these confections she will adorn in with chopped or mini Reese's Peanut Butter Cups. I love my daughter's creative and adventurous spirit as much as I love enjoying a hunk of this cake alongside a tall glass of cold milk. It truly is a happy birthday!

Printable Chocolate Peanut Butter Cake Recipe

Other Delicious Cake Recipes

How to Grease and Flour Cake Pans

Chocolate Peanut Butter Cake Recipe

Bake a chocolate cake using two 9-inch round pans. If using a box mix try to find one that uses butter instead of oil to produce a sturdy cake that will hold up to the frosting and ganache.
Make a batch of Peanut Butter Frosting (recipe follows). Double it if you want a ton of frosting.
When cakes are cooled, frost them with Peanut Butter Frosting. Chill frosted cake until ganache is ready.
Make a batch of Chocolate Ganache (recipe follows) and pour over chilled cake allowing the excess to drip down the sides.
Chill entire cake for about an hour. Remove finished cake from refrigerator about an hour before serving.
Serve with big glasses of ice cold milk. Enjoy!

Peanut Butter Frosting

1/2 cup butter (1 stick), softened to room temperature
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy cream

In a large bowl, beat butter and peanut butter until fully combined and fluffy. Slowly beat in 2 cups of powdered sugar. Add 1/4 cup heavy cream and continue to beat. Beat in the remaining 2 cups of powdered sugar. Add the remainder of the heavy cream a bit at a time until the frosting reaches a spreadable consistency.

Chocolate Ganache

8 ounces (1 1/3 cups) semisweet chocolate chips
3/4 cup heavy cream
1 teaspoon vanilla

Place the chocolate chips in a large stainless steel mixing bowl or pot. Heat the heavy cream in a small saucepan over medium heat and bring to a gentle boil, stirring constantly with a wooden spoon. Remove the heated cream from the heat and pour it over the chocolate chips. Using the wooden spoon, stir until the chocolate is melted. Stir in the vanilla. Let the ganache sit at room temperature for about 15 minutes or until it has thickened slightly.

It's a link party:

What We Wore & Made Wednesday, Wednesday Wowzers, Wow Me Wednesday, Look What I Made, Sugar and Spice, Show & Share, T.G.I.F., Tickled Pink, Show Off Party, Weekend Wrap UP, Financial Friday, Sharing Saturday, Sundae Scoop, Head-to-head Show Down, Savory Sunday, Melt in your Mouth Monday, Made By You Monday, Show Me What Ya Got,

Christmas Cookie Recipes

2011-12-23T18:14:00.000-06:00

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Food Gift: Plates of Christmas Cookies
I arrange the sweets on a festive disposable plate and then
sprinkle it with holiday candies before covering.

Last year I shared about the tradition my family has of baking many different types of cookies and giving plates of them as gifts to friends and neighbors. This year is no different and today I completed the baking of seven different types of sweets. Currently they are all tucked safely in their air tight containers. Tomorrow I will plate them, cover them with festive cling wrap, and then my children and I will deliver them to our neighbors. Of course, we sampled a few broken cookies and we will keep a sampler of these holiday cookies to enjoy for dessert on Christmas Eve, but the main purpose of these treats is to spread home baked Christmas cheer to families that we appreciate.

May you and your loved ones have a wonderful holiday!

Merry Christmas from Heidi's Recipes!

Christmas Cookies 2011

Cracker Candy

Chocolate Chip Cookies

Minty Brownie Bites

I spread the cookies out on our kitchen island and then fill the plates.

I use holiday Press 'n Seal to cover the plates.

It sure is a good feeling when all the baked goods are tucked safely in their
containers and the kitchen is clean.

Cookies that didn't make it onto this year's list

Christmas Cookies 2010

Linked to these festive parties

Sweet as Sugar Cookies, Holiday Haven, Come Together for the Holidays, Check Me Out Saturday, Show and Tell Saturday, Sweet Indulgences Sunday,

Breakfast Muffin Recipe

2011-12-21T12:02:00.001-06:00

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Snickerdoodle Muffins

Back in 1991 when I taught third grade, one of the Language Arts goals was to "read to complete a task". As an energetic twenty-something teacher, I immediately thought that a great way to practice that educational objective was to follow a recipe and cook something in class. Now that I am a mom, I still think that it is important for young people to learn to "read to complete a task"; so, when my twelve year old son requested his favorite breakfast, Snickerdoodle Muffins, to celebrate the first day of Christmas vacation I replied, "Sure, as long as you make them!"

When my older children embark on solo culinary adventures, I ~~require~~ encourage them to begin with a clean kitchen, read through the recipe before starting, and gather all of their ingredients before starting to cook. Then they wash their hands, choose an apron, and tackle some independent cooking while I busy myself with laundry or dusting. I attempt to be within ear shot to answer questions such as "Can I use cupcake liners instead of buttering the pan?" or "Where is the fresh nutmeg?", but I avoid offering unsolicited advice or ripping the wooden spoon out of their hand when they are 'whipping' even though the recipe clearly says 'gently mix'.

Today my son tackled his batch of Snickerdoodle Muffins like a real pro. As a huge fan of Alton Brown, he chose to freshly grate his nutmeg with a rasp grater and he did not over mix his batter. He preheated his oven and cleaned up after himself. He even tolerated me poking around the kitchen with my camera.

Delicious for breakfast or brunch, Snickerdoodle Muffins are fun for family baking.

This recipe for Snickerdoodle Muffins, which I ripped out from the March 2007 issue of Family Fun magazine, is particularly suited to young bakers because it only involves ten ingredients and it ends with a fun step of dipping the slightly cooled muffins in butter and then cinnamon sugar. It also makes the house smell divine and is fully appreciated by younger siblings. I am grateful for my background as a teacher and am glad that all of my children will enter adulthood knowing how to "read to complete a task".

Printable Copy of Snickerdoodle Muffins Recipe

More Yummy Muffin Recipes

Other Recipes Suited to Young Chefs

It's always good to gather all of your ingredients before starting.

My son is a huge fan of Alton Brown and learned from his cooking hero that freshly grated nutmeg is best.

Tip of the day:
cover the butter with the paper butter wrapper to
avoid spattering Mommy's clean microwave.

An ice cream scoop guarantees uniformly sized muffins.

Dipping the muffins in melted butter and cinnamon sugar is fun!

Snickerdoodle Muffins Recipe
recipe adapted for Family Fun Magazine, March 2001
makes one dozen muffins

For the muffin batter,
2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
1 cup plus 2 Tablespoons milk
6 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping,
1/2 cup sugar
1/2 teaspoon cinnamon
dash of nutmeg
2 Tablespoons unsalted butter, melted and slightly cooled

Preheat the oven to 375 degrees. Line a muffin pan with paper liners.
Melt 6 tablespoons of butter, set aside to cool slightly.
Whisk together flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl.
In a medium-size bowl, whisk the egg until frothy. Blend in milk, melted butter, and vanilla.
Make a well in the dry ingredients and pour in the liquid mixture. Using a wooden spoon, mix the batter gently until it is fully combined. Do not over mix.
Fill each muffin cup about two-thirds full.
Bake on the center rack for 15 minutes. Rotate the pan and bake for an additional 5 to 7 minutes or until muffin tops are lightly browned and a cake tester comes out from the center of the largest muffin with only a few crumbs.
Cool the muffins on a wire rack for 5 minutes.
Meanwhile, mix the sugar, cinnamon, and nutmeg in a small bowl and melt 2 tablespoons of butter.
When the muffins are cool enough to handle, dip each muffin in the butter then the sugar mixture to cover the entire top of each muffin.
Serve muffins warm or cool entirely and store in an air-tight container for up to 2 days.

Linked to these sweet parties:

Transformation Thursday, Taking a Timeout Thursday, Full Plate Thursday, TGIF, Sweets Treats Thursday, It's A Keeper Thursday, What are little boys made of?, Best of 2011, Homeschooling on the Cheap,
Free For All Friday, Fun for the Kids Friday, Frugal Friday, Tickled Pink, Friday Favorites, Foodie Friday, Made By You Monday,

Gingerbread Houses

2011-12-20T17:53:00.000-06:00

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Today my son and over one hundred of his closest first grade friends gathered in the school cafeteria to create gingerbread houses using milk cartons, graham crackers, and tons of sweets. As I scooped frosting, opened candy canes, and passed out baby wipes, I remembered nineteen Christmas' ago when I crafted gingerbread houses with my own class full of first graders. I was pleased to observe that children still love to thoughtfully add cookie walls, candy cane chimneys, and gum drop windows to little candy houses.

In order to make these simplified gingerbread houses with some children that you love, first gather and wash out a variety of milk cartons. Along with individual school milk cartons, tall thin ones from half-and-half are fun in addition to short square containers from buttermilk or heavy whipping cream. Once the cartons are fully dry, staple the tops and the gather the rest of your materials. You will need sturdy paper plates or pieces of cardboard to be used as the base, white frosting (homemade or store bought), and a variety of colorful holiday candies, sprinkles, and cereals. Start by attaching the prepared carton to the base using a gob of icing. Then attach the graham crackers to the sides and top of the carton using lots more icing. Finally, adorn the little house with candies and other sweets. This is one case where less isn't more - more is more!

The decorating portion of this project is the most interesting for me to observe as a teacher and as a parent. The method of embellishing the house along with the finished product is always reflective of the child's personality. Some little people will painfully sort through all of the sprinkles in order to create a symmetrical monochromatic roof line or use holiday M&M's to speckle the walls in an evenly spaced red and green pattern, while others will attach treats to their structure with joyous abandon resulting in a spectacular and fully loaded gingerbread house. No matter what the method, making gingerbread houses with kids creates unique and decorative structures along with many fond holiday memories. Merry Christmas from Heidi's Recipes!

Before the decorating begins, open all of the goodies and place them in individual containers.

Attache the base of the carton with a glob of icing.

Spread icing on each side of the carton to attach the graham crackers.
For children under 5 years old, adults can do this step ahead of time.

Provide plastic knives and lots of baby wipes.

Colored icing can be used to add details to the house.

Sample goodies and let the creative juices flow!

Printable Directions for Gingerbread Houses

More Christmas Recipes

Gingerbread House Instructions

bases on the instructions from Kid's Create by Laurie Carlson

variety of milk cartons; washed, dried, and stapled closed

sturdy plates or foil covered cardboard for a base

white frosting (canned or homemade), recipe follows

tubes of colored icing

assorted small candies

miniature marshmallows

dry cereal in assorted shapes and colors

coconut

gingerbread boy/girl cookies, gummy bears, teddy grahams

If making homemade frosting, prepare ahead of time and keep covered in the refrigerator for up to five days.
Wash and thoroughly dry milk cartons. Staple tops closed.
Attach prepared carton to base with a big dab of frosting.
For the walls, spread frosting on each side of carton and attach graham crackers. Press them in place against the four sides of the carton.
For the roof, liberally dab frosting on the slanted parts of the carton. Gently position the crackers on top of the carton. Hold them in place for a minute or until the frosting is set. To cover the eaves at the front and back of the house, cut or break a small rectangle of cracker into a triangular shape and attached with frosting. As an alternative, completely cover the eaves of the house with frosting.
To decorate, use frosting to attach candy, cereal, and other goodies to the house. Sprinkle with coconut or powdered sugar as snow. Create paths, chimneys, doors, and windows. Add gingerbread boy and girl cookies, gummy bears, or teddy grahams.

Frosting Recipe

from Kid's Create by Laurie Carlson

(I have always used this frosting when making gingerbread houses with children. This recipe produces a frosting that once dry is very hard and keeps the houses and decorations together for years, if covered tightly to store. It, however, is not recommended for young children who might sneak a lick due to the raw eggs.)

1 pound confectioners' sugar

3 egg whites at room temperature

1/2 teaspoon cream of tartar

Mix all ingredients in a large bowl with an electric mixer at low speed.
Increase the speed to high and beat for about seven minutes, until the frosting stands in stiff peaks when a knife is pulled through it.
Scoop the frosting into small portion cups as needed to created gingerbread houses.
Keep this frosting covered at all times. It can be refrigerated for up to five days.
This makes two cups of frosting which is enough for two small or one medium house.

Linked to theses sweet parties:

What We Made Wednesday, Wow Me Wednesday, What Are Little Boys Made Of?,

Polar Express Cupcakes

2011-12-14T22:07:00.000-06:00

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Polar Express Cupcakes

In honor of National Cupcake Day (December 15th), here are some adorable Polar Express Cupcakes that my daughter and her friend created this past weekend. They baked three dozen cupcakes, made a double batch of vanilla butter cream frosting, tinted a portion of the frosting blue, and created fondant adornments to go with the theme. They rolled out colored fondant and used edible marking pens to add the details. The result was cute and delicious cupcakes that are sure to please any fan of the movie or the book The Polar Express by Chris Van Allsburg. After watching the movie with my Pre K class today, I an thinking these would go nicely with some Hot Chocolate.

Happy National Cupcake Day!

The girls use edible marking pens to add details to fondant shapes.

They made tickets using yellow fondant and a black edible marking pen.

The young bakers cut each train out by hand using a paper pattern that they printed off of the internet.
Then they added a window and wheels with a black edible marking pen.

They used a snowflake cookie cutter and then adorned with blue edible marking pen details.

Other Cupcake Creations

Butter Cream Frosting Recipe

Crock Pot Hot Chocolate Recipe

Linked to the following merry blog parties:
What Are Little Boys Made Of?,T.G.I.F., I'm Lovin' It, Frugal Friday, For the Kids Friday, Weekend Show-Off, Fun Stuff Fridays, Sweets for a Saturday, Weekend Wrap Up, Decorating Challenge, 12 Days of Christmas Goodies, Check Me Out Saturday, Sundae Scoop, Shine On Friday, Made By You Monday, Wow Me Wednesday, Cupcake Tuesday,

Crock Pot Hot Chocolate Recipe

2011-12-11T13:31:00.001-06:00

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For the past few weeks my daughter and I have mulled over the idea of creating a hot chocolate bar for her youth groups' progressive dinner. While she dreamed of homemade marshmallows, hand crafted treat labels, and displays that looked like they had come "right out of a magazine" (no pressure:), I was contemplating the logistics of serving a group of teenagers a hot beverage. I surfed blogs and browsed Pinterest until I discovered a recipe for Creamy Crockpot Hot Cocoa at Mrs. Happy Homemaker.

Breaking my cardinal rule of never serving to guests a recipe that I had not previously attempted, I purchased the ingredients and added it to my "Hot Chocolate Bar" planning sheet. Being slightly skeptical, however, I also purchased some dry hot cocoa mix and had a kettle of water simmering on my stove the night of the party.

A few hours before the group of ninth graders was scheduled to pull up in front of our house on a hay wagon, I placed all of the hot chocolate ingredients in my crock pot and hoped for the best. It did not ease my nerves when my husband peered into the white liquid in my slow cooker and said, "What is that?!" The recipe said to stir the mixture of whipping cream, sweetened condensed milk, whole milk, vanilla, and milk chocolate chips occasionally, but in my nervousness, I upped the stirring up to frequently. After the mixture had been in the crock pot for about an hour, bits of chocolate started to rise to the top of the liquid and then after a whisk it began to look like hot cocoa. All of my anxiety disappeared as soon as I sampled this creamy and flavorful warm beverage.

While I busied myself with putting the finishing touches on the Hot Chocolate Bar, the cocoa continued to simmer in the crock pot. A few minutes before the guests were scheduled to arrive, I stirred the liquid with my immersion blender. That created the frothy texture that I desired and added to its creaminess.

It turns out I didn't need the packet of hot cocoa mix after all because this Crock Pot Hot Chocolate is decadent and delicious. My daughter ladled portions of it into mugs and then the teens helped themselves to a variety of marshmallows, whipped cream, crushed candy canes, and a variety of other toppings. This recipe is already a holiday favorite of our family. Merry Christmas!

Printable Crock Pot Hot Chocolate Recipe

Hot Chocolate Bar Ideas

Crock Pot Hot Chocolate Recipe

inspired by Mrs. Happy Homemaker

1 1/2 cups whipping cream

1 can sweetened condensed milk, 14 ounces

6 cups whole milk

1 teaspoon vanilla

1 package milk chocolate chips (11.5 ounces or approximately 2 cups)

Add whipping cream, sweetened condensed milk, whole milk, and vanilla to crock pot. Whisk.
Stir in milk chocolate chips.
Cover crock pot and cook on low for about 2 hours, stirring about every 15 minutes. When chocolate chips have fully melted and mixture is combined you may want to reduce your crock pot to the 'warm' setting.
Prior to serving whisk mixture vigorously or stir with an immersion blender to froth.
Serve plain or with a variety of toppings such as marshmallows, whipped cream, crushed candy canes, M&M's, and more.

Linked to the following sweet blog parties:

Made By You Monday, Show Me What Ya Got, Mouthwatering Monday, Fabulous Friday, Holiday Haven's Christmas Party, What We Made Wednesday, Taking A Timeout Thursday, Full Plate Thursday, These Chicks Cooked, TGIF, Craft Junkie Too, I'm Lovin It, Fun Stuff Fridays, Sweets for a Saturday, Handmade on Hump Day, Weekend Wrap Up, Feature Friday, Sweet Indulgences Sunday, Sundae Scoop, Shine On Fridays, Melt in Your Mouth Monday, Best of 2011,

Hot Chocolate Bar

2011-12-10T21:38:00.001-06:00

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Tonight I hosted my church's Youth Progressive Dinner. My husband and I served appetizers to seventh and eight graders and dessert to ninth graders. The teens rode around our neighborhood in wagons and stopped at different homes for the three courses of their meal. This is a favorite activity of my daughter because she loves hanging out with her friends, seeing all of the Christmas lights in our community, and enjoying food at other people's homes.

This year we hosted my daughter's age group for dessert. We prepared a Hot Chocolate Bar along with freshly baked cookies and a batch of her signature cupcakes. I prepared the hot chocolate in the crock pot with a recipe that I found on another blog, Mrs. Happy Homemaker. I was a bit skeptical and bought packets of hot cocoa just in case, but the crock pot hot chocolate turned out to be frothy, chocolaty, and delicious. I will definitely make it again, especially for a crowd.

Along with the crock pot hot chocolate we provided the following toppings:

whipped cream
holiday M&M's
Pepperidge Farm Cookie Sticks
candy canes
crushed candy canes
mini marshmallows
peppermint marshmallows
gingerbread marshmallows
caramel marshmallows

In addition to hot chocolate we served:

Chocolate Chip Cookies (I made the dough a few days ago. I baked half earlier today and then baked the second half right before they arrived because a chocolate chip cookie fresh from the oven is the best! Plus it makes the house smell divine.)
Peanut Butter Blossoms
Yogurt-Covered Pretzels
Cookies and Cream Cupcakes

The ninth graders arrived at our home on a wagon and ascended upon the Hot Chocolate Bar. The spray whipped cream was very popular along with the variety of marshmallows. After the teenagers enjoyed their hot chocolate and devoured their cookies, they had a white elephant gift exchange which my husband conducted. It was a lovely evening! I am grateful for my church, my family, and for all of the leftover hot chocolate toppings which my son's can't wait to dig into tomorrow. Merry Christmas!

Crock Pot Hot Chocolate Recipe

Linked to the following merry blog parties:

Fun Stuff Friday, Sweet Indulgences Sunday, Sundae Scoop, More the Merrier Monday, Frugal Friday, Fun Stuff Friday, Sweets for a Saturday, Weekend Wrap Up, Sundae Scoop,

Aunt Ethel's Sugar Cookie Recipe

2011-12-08T21:38:00.000-06:00

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Although I have no idea who Ethel is, I do know that her sugar cookie recipe is a part of the family. In December of 1982 when my mother announced that she refused to bake any cookies that required rolling and cutting, and when my father simultaneously begged for sugar cookies just like his mother used to make, I took on the challenge. At the awkward, yet determined age of 13, I searched through all of my mother's cookbooks until I found a recipe for sugar cookies that my father deemed similar to what he ate as a child. I then entered the kitchen alone and attempted to make Ethel's Sugar Cookies. This was my first independent cooking experience and it was a success!

During the last 28 years I have attempted a few other sugar cookie doughs, but have always returned to Ethel's. The recipe is from the 1977 cookbook Betty Crocker's Cooky Book and shares a page with instructions for Mary's Sugar Cookies, but sorry Mary, Ethel is far superior. With the exception of 2001 when I had recently given birth to my third child, I have made Ethel's Sugar Cookies every Christmas since 1982. I have also used this recipe to turn these cookies into shamrocks, Easter eggs, rubber duckies, poke balls, and the state of Texas. I even made my dad a batch of heart-shaped sugar cookies with red sprinkles and delivered them to the hospital right before his open-heart surgery.

The beauty of Ethel's Sugar Cookies is that the cookies are thick and cakey with just the right amount of sweetness and a hint of vanilla. The recipe uses both butter and shortening which creates a soft yet sturdy dough that rolls easily with a wooden rolling pin on a board that has been dusted with a combination of flour and confectioner's sugar. The cookies can either be topped with sprinkles prior to baking or iced with Easy Cream Icing after they have been cooked and cooled.

Needless to say, my mother passed on her rolling pin and her copy of Betty Crocker's Cooky Book to me when I got married. The cookbook is now battered and yellowed and easily falls open to page 18 of the section on rolled cookies. At some point I penned a star next to Ethel's Sugar Cookies recipe, less I become confused and make the mistake of baking Mary's Sugar Cookies. I also penciled in the measurements for making a double batch of the dough. I have found that one batch is never enough. I'm grateful that Ethel and her sugar cookies have joined our Christmas traditions and remain a part of our family. My hope is that you will invite Ethel and her delicious sugar cookies into your home as well.

Printable recipe for Ethel's Sugar Cookies and Easy Cream Icing

Ethel's Sugar Cookies

1/2 cup unsalted butter, softened

1/4 cup shortening

1 cup sugar

2 eggs, room temperature

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Mix butter, shortening, sugar, eggs, and vanilla thoroughly.
Stir flour, baking powder, and salt together.
Blend butter mixture and flour mixture.
Divide dough into 2 discs. Cover each with plastic wrap and chill for at least 1 hour or overnight.
Heat oven to 400 degrees.
Remove dough from refrigerator and allow to sit on the counter for 15-30 minutes, depending on the temperature of your kitchen.
On a board that has been lightly floured with a mixture of flour and confectioner's sugar, roll dough until it is 1/4 inch thick. Cut with your favorite cooky cuter.
Place on an ungreased baking sheet. Top with colored sanding sugar, if desired.
Bake 6 to 8 minutes, or until cookies are a delicate light golden color.
Cool on a wire rack. If desired, decorate with Easy Cream Icing.

Makes 3-4 dozen cookies, depending on the size of the cutter

Easy Cream Icing

1 cup sifted confectioner's sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1-3 Tablespoons cream, milk or water

food coloring or icing tints

Blend sugar, salt, and vanilla.
Add liquid (cream, milk, or water) 1 tablespoon at at a time until icing reaches a spreadable consistency.
Add food coloring.
Spread on cookies with an off-set spatula.

Makes icing for 3 to 5 dozen cookies, depending on size.

Today I am sharing a post that I wrote last year as a guest blogger at the amazing lifestyle blog, LoveFeast Table. These gals are not only my real life friends that go way back, but also my bloggy cheer leaders. During the last millennium Chris Ann, Kristen, and I, along with our ever growing families, gathered at the same table to share amazing meals, nurse babies, chase toddlers, and even time contractions. Now I love living vicariously through them at their beautiful and inspiring blog. They are two of the most creative and smart women that I know. Check out their table and their virtual holiday cookie exchange. It is sweet inspiration!

Linked here:

Weekend Show Off, For the Kids Friday, Sweets for Saturday, Weekend Wrap-Up, Show and Tell Saturday, Check Me Out Saturday, A Theme Baker's Sunday, Made By You Monday, 12 Days of Christmas Goodies, Sweet Indulgences Sunday,

Iron Skillet Apple Pie Recipe

2011-12-03T18:53:00.001-06:00

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Funerals receptions are a time to remember, a time to grieve, and a time to share your best dishes. Last week at the luncheon following my grandmother's funeral, the ladies from her church in Millington, Maryland lovingly served fried chicken, ham, coleslaw, macaroni and cheese, a variety of jello salads, and a table full of home baked sweets. Before the preacher had even said grace, a kind lady who was helping to serve the food found my father peering at the desserts. She pointed out a pie that was baked in an iron skillet and advised him to grab a slice because it would surely be gone by the time he was done his meal. He took her advice and sat his piece of Iron Skillet Apple Pie next to his place at our table.

A little later my father-in-law approached the desserts area. As he was perusing the caramel cake and white potato pie, another nice woman asked him what he would like. He replied that he favors apple pie. She pointed in the direction of the iron skillet and he served himself the last slice. It seems that in my grandmother's town this pie is not only delicious, but it also has a reputation - a good reputation!

I came to hear about this apple pie while I was enjoying my meal. A family friend stopped by our table to say hello, offer her condolences, and ask us if we got any of that skillet apple pie. My dad proudly said, "Yes!" as he gestured to his piece that was patiently waiting next to his overflowing plate. Of course, being one who is always on the hunt for unique and scrumptious recipes, I took my fork and dived right into my father's precious slice of Iron Skillet Apple Pie. My bite was so delicious that I immediately headed to the dessert table only to find an empty iron skillet that had been scraped clean of all its apple caramel goodness.

My mother tracked down the recipe for me so I could share it with my family back in Texas. They were equally as impressed with this unique and delicious pie. We all love the crisp texture of the crust that floats on a layer of sweet caramel and encases a heap of soft and flavorful apples. Next to a scoop of vanilla bean ice cream it is heavenly. It is also easy to prepare and portable.

The pain of my grandmother's death is still fresh. I know she is greatly missed by many people including her family, her friends, and her community, but I also know that her legacy of family, friendship, and food remains. Next to my desk I have a stack of handwritten recipe cards and stained cookbooks that are a part of my inheritance from her. Over the next months I will remember and I will grieve as I sort though them. I will also add the recipe for Iron Skillet Apple Pie to this precious collection.

Printable Recipe for Iron Skillet Apple Pie

Other scrumptious pie recipes

Iron Skillet Apple Pie

from Southern Living

for the pie filling:

2 pounds Granny Smith apples

2 pounds Braeburn apples

1 teaspoon cinnamon

3/4 cup white sugar

1/2 cup butter

1 cup light brown sugar

for the crust:

1 package Pillsbury pie crust (2 crusts)

1 egg white, lightly beaten

2 Tablespoons white sugar

1 10 inch cast iron skillet

Preheat oven to 350 degrees
Peal apples and cut into 1/2 inch chunks. Toss apples with 1 teaspoon cinnamon and 3/4 cup white sugar. Set aside.
Melt butter in 10 inch cast iron skillet over medium heat. Add brown sugar and cook stirring constantly for 2 minutes.
Removed iron skillet from heat. Gently place bottom crust into skillet. Spoon apple mixture into bottom crust.
Add top crust. Crimp edges with a fork. Brush top crust with egg white and sprinkle with 2 Tablespoons white sugar. Cut 5 slits in top crust.
Bake pie in a 350 degree oven for 1 hour or until edges are bubbly, top crust is brown, and a knife easily inserts into the center of the pie.
Serve with vanilla ice cream.

Tip: Place a baking sheet covered with foil on the rack below the pie while it cooks as the juices from the pie will drip down as it bakes.

Iron Skillet Apple Pie

Peal and cut the apples in chunks. Toss with cinnamon and sugar.

Melt the butter over medium heat.

Add brown sugar to the melted butter.

Stir the melted butter and brown sugar constantly for a few minutes.

Remove skillet from heat and gently place the crust in the bottom.
It will float on top of the butter and brown sugar mixture.
Crust will not go over the edges of the pan like it does with a regular pie plate.

Add the apple mixture.

Add the top crust, crimp the edges with a fork, and brush with egg white.

Cut slits in top crust and sprinkle with white sugar.
Carefully place pie in preheated oven.
Be careful skillet is very hot.

Remove from oven and begin the arduous task of waiting for it to cool.

Hide the last slice to enjoy straight from the pan with a cup of hot coffee!

Linked to the following inspirational blog parties:

Sundae Scoop, Mouthwatering Monday, Made By You Monday, Tuesday Talent Show, Delicious Dishes, Wow Me Wednesday, Full Plate Thursday, Strut Your Stuff Thursday, Get Your Brag On, Taking a Timeout Thursday, What We Made Wednesday, These Chicks Cooked, Weekend Wrap Up, Best of 2011, This Week's Craving,

Maryland Oyster Stew Recipe

2011-11-22T18:55:00.001-06:00

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This past weekend I traveled from Texas to my home state of Maryland in order to celebrate the life of my beloved grandmother. In addition to visiting with my extended family at my Mommmom's funeral, going to see Twilight with my BFF, and hanging out with my adorable nieces, I got to enjoy some scrumptious Eastern Shore of Maryland food.

When my mother asked me what I wanted to eat while I was home, I remembered that November is a month with the letter 'r' and then requested oyster stew and oyster fritters. Although imported and canned oysters are available year round now, I still believe in the old guideline which was to only eat oysters in a month that contains a letter 'r'. The cold water temperatures guarantee fresh and safe oysters. My mom was glad to make me a pot of the stew and my dad searched the newspaper until he found an ad for a oyster fritter dinner. Chesapeake Bay oysters are one of my favorite foods and one that I cannot find down here in Texas.

Oyster stew is ridiculously easy to prepare once all of the ingredients are gathered. My mom started preparing this stew by pouring the fresh oysters and their liquor, which is the liquid that comes from inside the oyster shell, into a pan. Then she simmered them over medium high heat until the liquid came to a boil. When the edges of the oysters curled up she poured in whole milk, added a few pats of butter, and seasoned it with salt and pepper. Of course, she served it with a big bowl of oyster crackers. Oyster Stew is super easy, yet so delicious especially when enjoyed on a damp and chilly November evening with people that you love.

Printable Oyster Stew Recipe

Oyster Stew Recipe

1 pint fresh oysters in liquor
1 quart whole milk
1/4 cup butter
salt and pepper
oyster crackers

Pour fresh oysters and their liquor into a soup pan.
Bring to a slow boil over medium high heat.
Cook, stirring frequently, until the edges of the oysters begin to curl.
Pour in milk.
When milk is heated add butter and heat until butter is melted.
Season with salt and pepper to taste.
Sever with oyster crackers.

Linked to the following inspiring blog parties:

Full Plate Thursday, Friday Potluck, Weekend Wrap Up,
Sundae Scoop Party, Savory Sunday,

Chocolate Silk Pie Recipe

2011-11-15T16:47:00.001-06:00

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Oh my, just what my Thanksgiving needs, another pie! Currently my pie list is as long as the entire rest of the menu, but there is always room for one more delicious pie. This year my in-laws are coming to visit for the week of Thanksgiving and we don't just bake pies to have for dessert on turkey day. We also prepare for a Thanksgiving Eve slice of pie after a long day of prep cooking, a piece of cold pie for breakfast on Black Friday with a cup of coffee, and another portion of pie to serve after my famous Leftover Turkey Sandwich. There are so many ways to enjoy pie, especially at Thanksgiving!

The newest addition to my family's pie list is Chocolate Silk Pie. My mother lovingly cut this recipe out from her All You magazine and mailed it to me back in October of 2007. Although it has taken me four years to get around to actually making this pie, it was worth the wait. I prepared it on Sunday and all six of my family members tried it and love it!

The recipe from the magazine states that this Chocolate Silk Pie is very similar to the French Silk Pie which is a family favorite at many Bob Evans Restaurants and now I know why. It is creamy and smooth with an intense chocolate flavor which is complimented with the fresh whipped cream. Surprisingly one of the ingredients is melted miniature marshmallows which adds the luscious consistency of the pie filling. Instead of chopped bittersweet chocolate, I used dark chocolate chips which added to the ease of preparation for this pie. I also used a ready made chocolate crust although I hope to make one from scratch Thanksgiving.

In addition, to expanding my pie repertoire and preparing a treat for my family, I was also motivated to prepare this Chocolate Silk Pie because it is time for Tidy Mom's "Love the Pie Party". Tidy Mom is a fellow blogger who is sponsoring a link party which will feature prizes and pies - lots of inspiring pies! I'll be linking up this delicious Chocolate Silk Pie Recipe. Hop on over, be inspired, and add another pie or two to your Thanksgiving Menu.

“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset,Wilton, Bags by Bloom and Harvard Common Press”

Printable Chocolate Silk Pie Recipe

More Pie Recipes

Chocolate Silk Pie
from All You (October 26, 2007)

7 ounces chocolate sandwich cookies (about 17 cookies)
4 Tablespoons unsalted butter, melted
(or 1 ready made chocolate pie crust)

2 cups heavy cream, divided
8 ounces bittersweet or semisweet chocolate, chopped
or 8 ounces of dark chocolate chips
2 cups miniature marshmallows
3 Tablespoons sifted unsweetened cocoa powder
1 Tablespoon sugar

If making chocolate crust, preheat oven to 350 degrees. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9 inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.
For pie filling, in a saucepan over medium-low heat, stir 1/4 cup heavy cream, chocolate, and marshmallows until smooth, about 5 minutes. Stir constantly. Remove from heat and let cool for 15 minutes.
Whip 1 cup cream until soft peaks form. Add sifted cocoa; beat a few seconds longer until cocoa is incorporated and stiff peaks form. Stir a third of whipped cream into cooled chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into prepared pie shell; smooth top.
Chill until set, about 2 hours.
Whip remaining heavy cream with sugar until soft peaks form. Pipe onto chilled pie. Serve.

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Linked to the following inspirational blog parties:

These Chicks Cooked, Sugar & Spice, Thanksgiving Party, Somewhat Simple Thanksgiving, Look What I Made, Timeout Thursday, Full Plate Thursday, Sweet Treats Thursday, Made By You Monday, Tasty Tuesday, Wow Me Wednesday, Tickled Pink, Weekend Wrap Up, Sweets for a Saturday, This Week's Craving,

Thanksgiving Link Party

2011-11-12T13:59:00.001-06:00

Thanksgiving is my favorite holiday! I love Fall colors, the cooler weather, and, of course, the food. In addition to planning my own feast, I really like hearing what other people do for turkey day. What do you do to keep the kids occupied while you prepare, what are your favorite tables decorations, how do you cook that bird, what are your family's traditional side dishes, and how do you utilize the leftovers? Link up to this Thanksgiving party hosted by "A Holiday Haven". It's a great way to inspire and be inspired. Happy Thanksgiving!

Pumpkin Cake Balls Recipe

2011-10-29T17:15:00.011-05:00

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Two years ago, much to my delight, I discovered Oreo Balls. I made them at Christmas and the following year whipped up a batch using fall Oreo cookies and deemed them Halloween Oreo Balls. They are a popular party food down here in Texas and are gaining popularity in Maryland thanks to my sister-in-law. Now I am venturing into the world of cake balls. Although I've sampled a few at friendly gatherings, I had never actually made any, until now.

Today I created Pumpkin Cake Balls to share at a Halloween party that my family and I are attending tonight. My inspiration comes from Carly a fellow blogger who left me a comment on my Roasted Pumpkin Seeds post and invited me to join her "12 Days of Pumpkin" link party. I love anything pumpkin and thoroughly enjoyed drooling over all of the posts last night. Her "Pumpkin Cheesecake Truffles" appealed to me because they are a slightly healthier version of the a fore mentioned and oh-so-lovable Oreo Balls. Unless you are sharing with someone who is watching their weight, there is really no need to promote to your family and friends that these treats have less fat, more nutrients (including iron, vitamin A, and fiber), and fewer calories than the coveted party food that shares the same shape.

I adapted Carly's recipe a bit by using a Spice Cake mix instead of a yellow cake one. Also, in order to save time, I adorned my pumpkin cake balls with Halloween sprinkles instead of drizzling them with orange tinted almond bark. For Thanksgiving, these autumnal treats could be adorned with a few reserved cake crumbs and added to any dessert buffet.

I was skeptical that mixing just a dry cake mix and a can of pumpkin puree would actually bake into anything, but it was successful. Crumbling the resulting moist cake and then mashing it together with low-fat cream cheese was oddly therapeutic and although I think my kids would love joining in on this process, this time I kept all the fun for myself. I then fully embraced the slightly time consuming process of hand rolling the mixture into balls and dipping them into white almond bark while listening to my new favorite radio show "The Splendid Table" on NPR. The results are scrumptious pumpkin cheesecake balls that can be enjoyed with a cup of hot tea or popped into one's mouth while perusing a party. Either way they are delicious!

If you would like to join in on the pumpkin fun, head on over to Carly's "13th Day of Pumpkin". Be inspired, try a new pumpkin recipe, and then prepare to add Pumpkin Cake Balls to your Fall party food repertoire. The results will be spooktacular!

Pumpkin Cake Balls

Believe it or not, mixing a dry spice cake mix and a can of pumpkin will bake into a cake.

Mashing the cooled and baked cake is oddly therapeutic.

Mixing the crumbled cake and cream cheese is also quite enjoyable.

No these aren't meatballs, they are pumpkin cake balls.

I melt my almond bark in a double boiler and place it back on the heat if it starts to thicken.

Place the finished cake balls in the fridge for about 30 minutes before plating.

Printable Pumpkin Cake Balls Recipe
Tried-and-True Thanksgiving Menu with Recipes

The Thirteenth Day of Pumpkins Link Party

Halloween Recipe Collection

Pumpkin Cake Balls Recipe

1 Spice Cake Mix

1 can 100% pure pumpkin (15 ounce)

8 ounces cream cheese, softened (low-fat or regular)

1 package vanilla flavored Almond Bark

Preheat oven to 350 degrees.
Grease a 9 x 13 baking dish.
Combine dry cake mix and pumpkin puree. Beat on medium speed until fully combined. Mixture will be thick.
Pour batter into prepared baking dish and smooth surface.
Bake for 20-25 minutes or until top is slightly browned.
Cool cake completely.
Crumble the cooled cake into a large mixing bowl. If using crumbs for garnish, reserve about 1/2 cup of cake crumbs. Break up the cake with your hands or two forks until fine crumbs appear. Add the softened cream cheese, mixing well with a large wooden spoon or your hands until mixture is fully combined
Roll cake and cream cheese mixture into small balls (about 1 Tablespoon per ball). Set aside.
Melt almond bark in double boiler or microwave.
Using two forks dip each ball into the melted almond bark and place on a parchment lined baking sheet.
Adorn with reserved cake crumbs, sprinkles, or tinted melted almond bark.

Halloween Link Party, VIP, Made By You Monday, Sundae Scoop, Timeout Thursday, Full Plate Thursday, Tickled Pink, Weekend Wrap Up Party, Melt in your Mouth Monday, Wow Me Wednesday, I'm Lovin' It, Sweets for a Saturday, Thanksgiving Link Party, Sweet Treats Thursday,

Smoked Gouda and Caramelized Onion Salad Recipe

2011-10-23T21:30:00.003-05:00

Six days ago nothing about this salad would have appealed to me. Even if I had seen it featured on a two-page glossy spread in my favorite magazine or watched it prepared by a celebrity chef on the Food Network, I would not have had any inclination to fix Smoked Gouda and Caramelized Onion Salad. Yesterday, however, my mouth was literally watering as I prepared it and as I savored my first bite, I was thinking that this might be one of the best salads I've ever eaten.

My transformation occurred because during the five days prior to my Gouda salad experience, I was only eating "Fast Forward Meals" as outlined in the book Cinch! by Cynthia Sass. I first found out about this eating plan in an interview conducted by one of my favorite bloggers, Snack Girl. After skimming the blog post, I immediately reserved a copy at my local library. Last Saturday, I picked up the book, read it over the weekend, felt inspired, and started the plan on Monday. I highly recommend this book to anyone who wants to learn one way to feel energetic, have a healthier and disease free body, and maintain their optimum weight while preparing and eating tasty meals and snacks. As I was reading Cinch, I was thrilled to discover that Sass has created a way of eating that involves real food (no artificial sweeteners or 'diet food'), is based on current health studies, includes many tempting recipes, and is a lifestyle change instead of a diet.

Before reaching the point where I could appreciate my Gouda salad, I ate exactly what is recommended for the "Five Day Fast Forward" portion of the program. Among other things, I learned to enjoy plain yogurt, look forward to a cup of unsweetened tea, and consumed lots of raspberries. I also discovered what it feels like to be hungry and eat in order to satisfy that hunger. As the end of the five days, my allergy symptoms had been drastically reduced, my on-again-off-again back pain was gone, I had boundless energy, and my skinny jeans fit because I had lost nine pounds. Yes, to sum it up, I felt euphoric! It was like my taste buds and sense of smell had been reset, I felt lighter and not bloated, and I was sleeping more peacefully. Now I'm not a doctor and I don't eve pretend to be one on TV, but these are the benefits that I experienced.

Now I am following the Cinch core plan. I am eating recipes that are included in the book, such as the one for Smoked Gouda and Caramelized Onion Salad, and also creating other tasty snacks and meals following the Cinch! "do-it-yourself 5 piece puzzle". I wake up hungry and am satisfied by my meals and snacks. Last night my sons and I curled up to watch a movie and instead of popcorn with M&M's, I prepared myself a recipe from the book for "Cranberry Parmesan Herbed Popcorn". It was scrumptious and fulfilling in a way that my normal salty snacks never are! Who knew?

Yesterday as I was preparing this salad for my lunch, I prepped the ingredients in anticipation of having it again the next day. Now I am looking forward to slowly caramelizing the onions in olive oil until they are transparent and them adding them to my pretty bowl filled with crisp romaine that has been dressed with balsamic vinegar and lemon juice. I am anticipating my first bite which will include the contrast of the warm onions with the creamy Gouda and the flavors of the freshly ground pepper and balsamic vinegar which will explode in my mouth.

On the cover of Cinch! it states, "conquer cravings, drop pounds, and lose inches." To that list I would add "experience the fullness of preparing and eating fresh food". I am grateful that I discovered this book. It has reinforced concepts that I already knew about health living, has taught me new research-based principles, and has added to my collection of scrumptious recipes such as, "Smoked Gouda and Caramelized Onion Salad". I must return my Cinch! to the library but will be purchasing a copy to add to my personal cookbook library. Thank you to Cynthia Sass!

Printable Copy of Smoked Gouda and Caramelized Onion Salad Recipe

Smoked Gouda and Caramelized Onion Salad Recipe

closely inspired by Cynthia Sass in Cinch!

1 1/2 cups torn romaine lettuce

1 cup sliced white or yellow onion

1 Tablespoon extra-virgin olive oil

1 Tablespoon balsamic vinegar

1 teaspoon lemon juice

zest of one lemon

1 ounce smoked Gouda, diced

freshly cracked pepper

1 serving all-natural whole-grain cracker

Saute the onions in olive oil over medium heat until translucent and caramel colored, stirring often. Add a dusting of cracked pepper.
Meanwhile, fill a salad bowl with romaine lettuce. Sprinkle with cracked pepper, lemon zest, and Gouda pieces.
Whisk or shake together balsamic vinegar and lemon juice.
Top the salad with the warm caramelized onions.
Serve with crackers.
Enjoy!

Linked to:

Full Plate Thursday, Made By You Monday, Makin' You Crave Monday, More the Merrier Monday, Petals to Picots,

Bake Sale Recipes

2011-10-09T12:01:00.011-05:00

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Grab-and-go items such as these cupcakes are always popular at Bake Sales.

Yesterday my church hosted their annual gift market featuring a bake sale extraordinaire. My teenage daughter and some of her friends worked the first shift and I stopped by to be inspired by the plethora of home baked treats. This Autumn Bake Sale featured an impressive variety of cakes, pies, cookies, cupcakes, and whoopie pies. It was evident that all the bakers had devoted time and attention to each of the desserts that they had lovingly donated. There was a variety of whole items for sale along with many grab-and-go selections.

Individual items that are packaged to take away, such as these
Whoopie Pies, are also a good Bake Sale choice.

These Pumpkin Sugar Cookies were baked on a stick, adorned with Fall sprinkles,
and then packaged in cellophane bags that were tied with raffia.
Cute sells!

One clever baker had made chocolate peanut butter cupcakes, adorned them each with a tiny Reese cup, and then packaged them in a clear plastic cup and cellophane bag. This brilliant, economical, and portable cupcake carrier was adorable and durable. The ones we purchased survived the ultimate test of being toted home by my youngest son to his brothers. It turned out the cupcakes were also delicious and had an additional Reese cup hidden in the middle

For months, my daughter and I have been contemplating a
cute and economical way to package individual cupcakes.
We discovered our answer at the Bake Sale!

Disposable pans or inexpensive plates are a good choice
for packaging Bake Sale items.
Another idea is to check with your local grocery store or bakery.
Often they will sell or donate individual baked good boxes.

My contribution to the Bake Sale was four pumpkin cakes with cream cheese frosting that I prepared in disposable pumpkin shaped pans. According to my daughter they were all purchased within the first hour. Other popular items included the tried-and-true home baked cookies, whole cakes and pies, and the whimsical whoopie pies. Following is a list of recipes that are sure to be a hit at any Bake Sale. The most important thing to remember, however, is if you enjoy the process of preparing your item and make something that you and your family love, your baked good will surely be a success. As always, happy baking!

BAKE SALE RECIPES

Pumpkin Cake with Cream Cheese Frosting

Triple Chocolate Cake

Carrot Cake with Cream Cheese Frosting

Chocolate Pistachio Bundt Cake

Can't Leave Alone Bars

Black Bottom Cupcakes

Oreo Balls

Orange Drop Cookies

Peanut Butter Blossoms

Pecan Pie Mini Muffins

Cracker Candy

More Bake Sale Recipes

Linked to the following inspiring blog parties:

More the Merrier Monday, Made By You Monday, These Chicks Cook,, Weekend Wrap Up Party, Full Plate Thursday, Sweet As Sugar Cookies,

Easy Crock Pot Roast Beef Recipe

2011-10-08T12:56:00.006-05:00

We are starting to experience hints of Autumn down here in Texas. The cooler temperatures (I use the term cooler rather loosely:) and signs of pumpkins prompt me to pull out my Fall recipes many of which involve my crock pot. Although I do utilize my slow cooker in the summer, it gets used the most during the cooler and busier months of the year. I love returning from work or church to find that my dinner is prepped and my house smells divine.

This school year I am finding that it is more challenging to gather my whole family around the table for a weeknight supper, so we have made Sunday Dinners a priority. I cook a big meal and serve it midday on Sunday and then we enjoy leftovers in the evening. One of my favorite recipes for this is Easy Crock Pot Roast Beef. It is a family favorite, especially when I serve it with Pioneer Woman's creamy mashed potatoes, a favorite green vegetable, and buttermilk biscuits.

I got this recipe from the Fly Lady who is the creator of a home organization website. At first glance I was skeptical that I could create a delicious piece of meat out of a can of Coke and a packet of dry Lipton onion soup mix, but it only took one try for me to realize that this recipe is a keeper. It is super easy and the unconventional combination of ingredients creates a moist and tender beef with a luscious and flavorful gravy. My children deemed this recipe "meaty sweety" and gladly come to the table when they smell it cooking. Whether you try this recipe or not, I hope you have the opportunity to gather your family around your table this Fall and enjoy a Sunday meal together.

Printable Copy of Easy Crock Pot Roast Beef Recipe

Other Crock Pot Recipes

Easy Crock Pot Roast Beef Recipe with Gravy

adapted from The Fly Lady

3-4 pound chuck roast

1 packet Lipton Onion Soup Mix

1 can Coke (not diet, not Pepsi, just regular Coke)m room temperature

Spray interior of crock pot with PAM.
Place chuck roast in crock pot.
Sprinkle dry onion soup mix onto beef and gently rub to coat.
Pour coke over meat.
Place lid on crock pot and cook on low for 6-8 hours.
Remove meat from crock pot.
For Gravy: Strain liquid from crock pot into a small sauce pan. Shake 1/2 cup of flour with 2 cups cold water. Bring liquid to a boil and slowly whisk in water/flour mixture. Over medium high, whisk gravy until thick.
Serve meat with gravy, mashed potatoes, your favorite green vegetable, and buttermilk biscuits.

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Linked up here:

Sundae Scoop, Not Baaad Sunday, Savory Sunday,
More the Merrier Monday, Made By You Monday, Mouthwatering Monday, Melt in Your Mouth Monday, These Chicks Cook, Full Plate Thursday, Weekend Wrap Up Party,

Easy Sour Cream and Salsa Chicken Recipe

2011-09-11T18:33:00.015-05:00

With back-to-school in full swing at my house, easy and delicious dinners are the order of the week. One of my favorites in this category is Sour Cream and Salsa Chicken. I copied this recipe from the Parenting Magazine Cookbook which I checked out from my local library many years ago. My children love this dish and request it often. Now they are even learning to cook it for themselves.

Sour Cream and Salsa Chicken is so easy that it almost isn't a recipe at all. When you realize that it is possible to saute some boneless chicken pieces and then add equal parts sour cream and salsa to create a delicious meal, you might say, "Why didn't I think of this?" The chicken is simmered in the sauce until it is done and then, just like that, dinner is ready!

I serve my Sour Cream and Salsa Chicken with steamed rice, corn or another vegetable, and warm tortillas for a Tex Mex feast. The chicken can be shredded and placed directly on the tortilla with the rice and a bit of cheese and rolled up as a taco or it can be eaten from a plate with some of the sauce spooned over the rice. It also stands up nicely to a big green salad and whole grain rolls.

Last week my daughter made our family Sour Cream and Salsa Chicken for dinner and we were all grateful that she did. Enjoy this back-to-school season and make life a bit easier by including Easy Sour Cream and Salsa Chicken on your menu.

Printable Copy of Sour Cream and Salsa Chicken

Easy Sour Cream and Salsa Chicken
from the Parenting Cookbook

1 1/2 teaspoons vegetable oil
4 skinless boneless chicken breasts (or thighs)
1/2 cup salsa
1/2 cup sour cream
salt and pepper

Heat oil in a large skillet. Add chicken pieces and brown on each side.
Mix sour cream and salsa in a small bowl.
Pour sour cream and salsa mixture over browned chicken pieces.
Simmer 10-15 minutes, turning chicken pieces once.
Add salt and pepper to taste.
Serve over rice or rolled up in a tortilla.

Linked to the following blog parties:

Melt in your Mouth Monday, Savory Sunday, More the Merrier Monday, Makin' You Crave Monday, Recipe Sharing Monday, Made By You Monday, Tuesday Night Supper Club, Tasty Tuesday, Sugar and Spice, Look What I Made, These Chicks Cooked, Full Plate Thursday, Freshman Friday, Mouthwatering Monday,

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Caramel Cake Recipe

2011-08-06T23:37:00.020-05:00

"I'm on bring you a caramel cake tonight. And I don't want you to do nothing but set in your kitchen and eat the whole thing for supper."
quote from Minny in The Help by Kathryn Stockett (page 98)

Last week my oldest son turned twelve and requested a home baked Caramel Cake. Being a young man of very specific tastes, he is not fond of many foods, but loves all things caramel. Although I had sampled caramel cake a few times in my life, I had never made it and did not have a recipe handy. I started my search for caramel cake recipes in my collection of church and community cookbooks, but was surprised to find none. I knew that the origins of this sweet confection are in the South, but it was not something my family members ever made. I perused a few recipes on the internet, but quickly dismissed them because they all involved a candy thermometer and finicky boiling sugar.

A few days before my son's big day, I found the perfect recipe in my Cook's Country 2008 Annual. This is a hardback cookbook that includes a year's worth of Cook's Country magazines. I love this collection because it has an index of all of the practical and delicious recipes from the whole year and because it was given to me by a dear friend on my 40th birthday. She even wrote an inscription on the inside of the front cover which makes me smile every time I read it. This recipe is for "Easy Caramel Cake" and comes from the December/January 2009 issue. The wise people at America's Test Kitchen who create Cook's Country magazine have, of course, taken the guess work out of the caramel frosting and although I wouldn't exactly deem this cake easy it is foolproof and delectable.

It wasn't until the candles had been blown out and I was enjoying my piece of this scrumptious dessert that I remembered the references to caramel cake in the entertaining and thought provoking book The Help. I can't believe I hadn't thought of it sooner! In Kathryn Stockett's novel, a maid named Minny makes caramel cake, among other things, for the women that employ her. This memorable character is a feisty hardworking lady who deals with the temperamental recipe for caramel frosting by talking to herself. If homemade caramel frosting has the power to make Minny jittery then surely I need the fool-proof method created by the food scientist of Cook's Country in order to make this Southern delicacy.

My caramel cake held a starring role on my son's birthday. The frosting was sweet with a hint of saltiness and the cake was tender with a perfect crumb. On August 10th the movie version of the book The Help comes out in theaters. I wonder if caramel cake will make an appearance? If you haven't read the book I highly recommend that you do, preferable before you see the movie, and I also suggest that you make a Caramel Cake to enjoy after the show.

Printable Copy of Caramel Cake Recipe

How to Grease and Flour Cake Pans

The Help by Kathryn Stockett

Caramel Cake Recipe

Cake:
1/2 cup buttermilk, room temperature
4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened

Frosting:
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
2 cups packed dark brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar, sifted

For the cake layers:

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
Whisk buttermilk, eggs, and vanilla in large measuring cup. With electric mixer on low speed, mix flour, granulated sugar, baking powder, baking soda, and salt until combined. Beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds.
Pour equal amounts of batter into prepared pans and bake until golden brown on top and a toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool cakes in pans for 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.

For the frosting:

Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan, 4 to 8 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 more minute. Remove from heat and whisk in vanilla.
Transfer hot frosting mixture to bowl and, with electric mixer on low speed, gradually mix in confectioners' sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes. Frost cake immediately.

To assemble cake:

Place one cake on serving platter. Spread 3/4 cup frosting over cake, then top with second cake.
Spread remaining frosting evenly over top and sides of cake.
Serve.

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How to Grease and Flour Cake Pans

2011-07-30T15:12:00.004-05:00

The luscious Caramel Cake that resulted from well prepared pans.

Much like canning tomatoes and making pickles, greasing and flouring cake pans seems to be a lost kitchen art. With the advent of PAM for Baking, of which I am a huge fan, this step is often not necessary. Sometimes, however, a cake baked from scratch benefits from good old fashioned greasing and flouring of the pan.

As a child, I learned how to grease and flour a cake pan from my mother. She always welcomed me into her kitchen when she was cooking which resulted in me now having knowledge of layering luscious lasagna, whisking lump-free gravy, and preparing cake pans for baking.

When it came time to bake a cake, she would hand me a wadded up paper towel and let me dip it into her crisco canister. Then I had the pleasure of thoroughly smearing it onto the cake pans. When my task was completed, she would check my work, touch up any places I had missed, and put in a scant scoop of flour. Now for some reason she never quite trusted me to do the next step, but I watched carefully and learned that you must gingerly turn the pan while gently tapping the side of it to equally distribute the flour. I can still hear her wedding ring clinking against the metal of the pan as she confidently tapped and turned. When she was satisfied that it was entirely coated she would bang the pan on the counter and dump any excess flour into the trash can.

The result of my mother's skill was a fully greased and floured cake pan that released a slightly cooled cake every time. Yesterday I made my son a Caramel Cake from scratch for his birthday and, despite the fact that the first step of the recipe was to grease and flour the pan, I reached instead for my PAM for Baking which was empty. Crisis averted, however, when I followed the instructions that my mother taught me and greased and floured my pans by hand. Here are the steps just in case you too need to prepare a cake pan the old fashioned way.

How to Grease and Flour Cake Pans

Add about a tablespoon of Crisco to the center of each cake pan.

Using a paper towel smear the Crisco onto the bottom and sides of the pan.

Continue smearing until the pan is fully coated with shortening.

Get a scant scoop (a few tablespoons) of flour.

Sprinkle the flour into the center of the greased cake pan.

Turn the cake pan while tapping the sides gently. I do this over my sink for less mess.

When the pan is fully coated with flour, tap it on the counter and then shake out excess flour.

Fill your greased and floured cake pans with your favorite batter.

Bake cake as directed.

Caramel Cake Recipe

Christmas in July Blog Party

2011-07-25T08:56:00.003-05:00

Today I am sharing the Christmas in July blog party from Holiday Haven. Although I love summer, it's nice to sit back and imagine that in five months the weather will have cooled and we will be celebrating this special holiday with our families. Feel free to link up and browse. Merry Christmas in July!

Chocolate Zucchini Cake Recipe

2011-07-23T23:08:00.026-05:00

Today my six year old son and I hit a summer lull. As the youngest of four children, he is used to a house filled with doors slamming, cell phones ringing, and kids talking. Today, however, Daddy was heading home from a business trip, two siblings were at camp, and another was sick in bed. The house was clean and quiet. After tiring of fort building, game playing, and even TV watching, we headed to the kitchen to bake a Chocolate Zucchini Cake.

This recipe for Chocolate Zucchini Cake was shared with me in the 1990's by an amazing early childhood teacher in Maryland. While I was reading the big book Mrs. Wishy Washy to my class of Kindergartners, she was whipping up a Chocolate Zucchini Cake with her Pre-K class. The chocolate and cinnamon aroma wafted throughout the halls and we were all grateful that she placed the leftovers in the staff lounge. It was a moist and flavorful sheet cake that utilized the often prolific garden vegetable, zucchini. She passed out the recipe to her little students and gave me a copy as well.

Chocolate Zucchini Cake is the perfect recipe to make with young children. In addition to providing an ideal opportunity to introduce more vegetables into the child's diet and discuss gardening or the letter 'Z', this recipe also requires fun baking techniques such as whisking, egg cracking, grating, and the ever popular chocolate chip sampling. Today I even let my six year old use the 'big knife' to chop off the ends of the zucchini.

Now when baking Chocolate Zucchini Cake you could go all Jessica Seinfeld and serve this chocolate sheet cake to your family not mentioning that it contains zucchini, but I would rather involve the kids in the cooking process and then allow them to decide if they like it or not. When they come across a bite that contains a strand of something green they will know that it is zucchini and hopefully enjoy it all the same.

Printable Copy of Chocolate Zucchini Cake Recipe

Chocolate Zucchini Cake

1/2 cup (1 stick) butter, softened to room temperature
1/2 cup oil
2 eggs, room temperature
1 3/4 cups sugar
1 teaspoon vanilla
1/2 cup buttermilk or 1/2 cup milk plus 1/2 teaspoon vinegar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
4 Tablespoons cocoa
1/2 teaspoon cinnamon
2 cups zucchini, grated
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 9x13 pan with baking spray or grease and flour.
Mix together butter and sugar until well combined.
Add oil, eggs, vanilla, and buttermilk. Mix.
In a separate bowl, whisk together the flour, baking powder, baking soda, cocoa, and cinnamon.
Combine the wet and dry ingredients gently until well combined.
Fold in the grated zucchini.
Pour batter into prepared 9x13 pan.
Bake at 350 degrees for 35 to 45 minutes.

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Sundae Scoop, Life's A Picnic, More the Merrier Monday, Made By You Monday, Mouthwatering Monday, Mangia Monday, Tasty Tuesday, Show Me What Ya Got, Take-A-Look Tuesday, These Chicks Cooked, Sugar and Spice, Full Plate Thursday, Get Your Brag On, For the Kids Friday, Tickled Pink, Frugal Friday, T.G.I.F., Fun for the Kids Friday, Weekend Show Off, Remodelaholic, Weekend Wrap Up Party, Sweets for a Saturday, Check Me Out Saturday,

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Blueberry Muffins Recipe

2011-07-21T20:07:00.018-05:00

Happy National Blueberry Month!

I love a good holiday, especially if it involves food. Oh, and did I mention? I actually celebrate these random food holidays. Case in point, one evening back in November I was pleasantly surprised by a phone call from my mother-in-law. When she asked what we were doing, I responded by telling her that we were celebrating National Bundt Cake Day. My husband, four children, and I were actually lounging around our living room each enjoying a piece of Chocolate Pistachio Bundt Cake for no other reason than it was National Bundt Cake Day. A family that celebrates food holidays together, sticks together.

Currently we are celebrating National Blueberry Month because, according to the United States Department of Agriculture, July is the month to feature these juicy and nutritious berries. I started the blueberry party by making a batch of moist and flavorful Blueberry Muffins. This tried-and-true recipe comes from my well-loved copy of Mary Washington's Cookbook that I snagged while I was a freshman at Mary Washington College in Fredericksburg, Virginia.

I return to this recipe year after year because it calls for simple pantry ingredients, is enjoyed by my children, and has the added benefit of anti-oxidant rich blueberries. When blueberries are plentiful in the grocery store, I buy at least one quart for snacking and another quart or two to be used in recipes. This time my daughter assisted in the baking and commented that these muffins would make a great first-day-of-high school breakfast. After I adjust to the fact that one of my children is heading to high school, I will agree to make her suggestion happen.

Blueberries are a nutritious fruit that is native to North America, can be easily frozen, and are as delicious straight from the carton as they are baked into a cobbler, pancake, or muffin. All of these blueberry qualities are a reason to celebrate. Happy National Blueberry Month!

Printable Copy of Blueberry Muffins Recipe

More Blueberry Recipes

Blueberry Muffins Recipe
(makes 2 dozen muffins)

2 eggs, room temperature
1/2 cup butter, melted and cooled slightly
1 cup sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries, washed with all stems removed

Preheat oven to 375 degrees. Grease muffin pans or line with paper liners.
Mix eggs, butter, sugar, and sour cream until fully combined
Whisk together dry ingredients (flour, baking powder, baking soda, salt).
Add blueberries to flour mixture and toss gently to coat blueberries.
Gently fold flour/blueberry mixture into egg mixture until combined. Do not over mix.
Spoon batter into prepared muffin tins.
Bake for 25 minutes.

adapted from Mary Washington's Cookbook

recipe submitted by Vivian S. Hubbard '73

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Friday Favorites, Tickled Pink, For the Kids Friday, Sweet Tooth Friday, Friday Remodelaholic, Fun with Food Friday, Pity Party, Summer Fun For Kids, Sweets for a Saturday, Weekend Wrapup Party, Check Me Out Saturday, Show and Tell Saturday, Sundae Scoop, Hearth and Soul Hop, Wow Me Wednesday,

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Oreo Cookie Dessert

2011-07-18T20:20:00.020-05:00

As the temperatures approach triple digits most days down here in Texas, I do whatever I can to keep my home and, especially my kitchen, cool. I run the clothes drier in the early morning and evening and try to avoid turning on my oven as much as possible. In addition to using my crock pot and cooking dishes early in the day that can be microwaved for dinner, I also choose no-bake recipes whenever possible. One of my favorite no-bake treats is Oreo Cookie Dessert.

The recipe for this Oreo Cookie Dessert comes from my mother in-law. Years ago she lovingly copied it onto a recipe card and shared it with me after she served it at one of our family gatherings and realized we all loved it. Whenever I make it now it brings back memories of family gatherings at Mommom and Poppop's house. My husband enjoys it so much that he requested it for his Father's Day dessert. I like the fact that it can be easily made in advance, stored in the refrigerator, and then transported to any event that requires a crowd pleasing dessert. I used to bring this chilled layered treat to poolside picnics when we lived in Maryland. In fact, when I first started this blog, my friend and fellow pool picnicker suggested that I feature my Oreo dessert, and now two years later I am.

This icebox Oreo Cookie Dessert is good anytime of the year, but it is especially refreshing in the summer. Kids will enjoy assisting as you crush the Oreos, mix the pudding, and spread the layers. Also, you can keep your kitchen cool as you create it. This recipe is a treat at picnics, barbecues, and any family gathering. Here's how to make Oreo Cookie Dessert:

The crushed Oreos and butter create a flavorful curst.

I use my large off-set spatula to spread all of the layers.
This layer is cream cheese mixed wit cool whip and powdered sugar.

Instant vanilla and chocolate pudding packets are mixed with milk to create the next layer.

The top layer of Cool-Whip can be floated on top like a cloud.

A few crushed Oreos are sprinkled on top of the layers.

Printable Copy of Oreo Cookie Dessert

Other Oreo Desserts

Oreo Cookie Dessert Recipe

28 Oreo cookies
1/2 cup (one stick) butter, melted
1/2 cup powdered sugar
8 ounces cream cheese, softened
16 ounces Cool Whip, divided
1 small package chocolate instant pudding mix (3.9 ounce)
1 small package vanilla instant pudding mix (3.4 ounce)
3 cups milk

Crush 28 oreo cookies. I place mine in a gallon zip-lock baggie and crush them with a rolling pin. Place the crumbs in the bottom of a 9 x 13 dish, reserving a few crumbs for garnish.
Pour the melted butter over the cookie crumbs and press lightly.
Mix 1/2 cup powdered sugar, 8 ounces of cream cheese, and 8 ounces of cool-whip. Spread mixture over the cookie layer. A large off-set spatula works well for this.
Whisk the chocolate and vanilla instant pudding with 3 cups of milk until slightly thickened. Pour this pudding mixture over the cream cheese layer and spread, sealing the edges.
Spread the remaining 8 ounces of Cool-Whip over the pudding layer. I like to leave a lip of pudding visible around the edges.
Garnish the top Cool-Whip layer with reserved Oreo crumbs.
Chill several hours our overnight before serving.
Prepare to share the recipe:)

Linked to the following inspiring blog parties:

Mouthwatering Monday, Made By You Monday, Tasty Tuesday, 33 Shades of Tasty Tuesday, Show Me What Ya Got, These Chicks Cooked, Sugar and Spice, Wow Me Wednesday, Strut Your Stuff, Full Plate Thursday,
Get Your Brag On, Sweet Treats Thursday, Making It With Allie, Its A Keeper, Thrilling Thursday, Tickled Pink, Sweets for Saturday, Weekend Show Off, Sundae Scoop,

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