My Patchwork Quilt

CHICKEN COBBLER

2026-10-20T21:18:38.636-05:00

I'm not sure how many different chicken casserole recipes I have. We eat a lot of chicken and love chicken pot pie. While this is different from that, it is similar in that it contains the shredded chicken, potatoes, carrots, and peas. I guess the Red Lobster Garlic and Cheese biscuit mix makes this recipe different.

The recipe makes a large amount in a 9 x 13 - inch pan and it is only the two of us, so that means we enjoyed the "cobbler" for several days after. It does warm up nicely in the microwave.

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CHICKEN COBBLER

1 box Garlic & Herb Biscuit Mix (like Red Lobster Cheddar Bay mix)

1 large can chicken

1 can peas & carrots (or two small cans of each)

1 can potatoes (diced)

1 can evaporated milk

1 can cream of chicken soup

1/2 cup water

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 - inch baking pan. Set aside.

Drain the canned chicken, but save the broth. Shred the chicken with a fork.

Drain the peas and carrots and potatoes. Cut the potatoes into small pieces.

Combine the chicken, peas and carrots, and potatoes and

spread in the baking pan.

In a bowl, mix the biscuit mix with its seasoning packet and the evaporated milk.

Stir until blended.

Carefully pour/spread the batter over the mixture in the pan spreading to the edges.

Set aside.

In the same bowl, combine the soup, the reserved broth, and 1/2 cup water.

Stir until smooth,

then pour this over the biscuit layer.

Do not stir.

Bake uncovered for 50 to 60 minutes, until golden brown and bubbly.

Let rest 10 minutes before serving.

GREEK YOGURT BANANA CRANBERRY BREAD

2026-10-18T13:01:37.038-05:00

One thing I hope to make a dent in this fall and winter is my collection of recipes in boxes and plastic tubs. I have so many but I just can't dump them in the recycle barrel without going through and "touching" every one and maybe finding a winner or two. When I finish the tubs, I need to sort through all my cookbooks, but that's going to take a while.

I needed something to take to church for the Cafe Treats and this recipe caught my eye. I had one banana we had not eaten and of course several in the freezer that I freeze before they need to be thrown out. I also have plenty of dried cranberries and my husband had the plain nonfat Greek yogurt. The recipe calls for nuts but I just left them out. I decided to chop the dried cranberries so it would be easier to slice the bread.

I made three mini-loaves which I sliced into about 12 slices and then down the middle. This gives me plenty for the Cafe Treats. I left out the 1/2 cup chopped walnuts because the Cafe Treats is a nut-free zone, but if you want to include them that's how much you need.

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GREEK YOGURT BANANA CRANBERRY BREAD

2 cups four

1 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup melted butter

2 large eggs

1-1/2 cups mashed bananas (about 3 large)

2/3 cup plain Greek nonfat yogurt

1/2 cup chopped dried cranberries

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray a loaf pan or 3 mini-loaf pans with nonstick cooking spray. Set aside.

In a large bowl combine the flour, sugar, baking soda, and salt with a whisk. Set aside.

Melt the butter and mash the ripe bananas and chop the dried cranberries.

(I dusted the chopped cranberries with a little flour)

Add the butter, eggs, bananas, yogurt, and dried cranberries.

Stir well.

Add the vanilla extract and stir well again.

Pour batter in a large loaf pan or spoon evenly between the three mini-loaf pans.

Bake until done (55 minutes for a large loaf or about 40 minutes for the mini loaves)

Cool 10 minutes in the loaves before removing from the pans and cool completely on a rack.

Slice and enjoy...

CHOCOLATE AVOCADO MUFFINS

2026-10-14T11:47:51.706-05:00

If I am ever playing, Well I Never, I can no longer say, "Well, I have never eaten avocado." I told my friend Sandi that when she brought her Chocolate Avocado Mini-Muffins to the Morning Walkers last week for us to enjoy. She had made them and after telling her. husband Lynn they had avocado in them, he wouldn't eat them. Needless to say they were well received by the group during our "Cool down". I asked for the recipe and bought an avocado the next time I went to Aldi to give them a try.

Wayne loves avocado so I was not worried that he wouldn't eat them, but I didn't get around to making them right away as I had to wait for the avocado to ripen. By the time I made some, life happened so Wayne didn't get an opportunity to taste them. My battery died in my car and I had to buy a new one. Then because Costco didn't install them, I had to get our neighbor to install it for me. I needed something to take to church for the Cafe Treats. Sandi said they made 36 mini-muffins for her, but I made 48. Maybe I used more chocolate chips. Anyway, I set aside 36 for church and gave Peter a dozen for installing my battery.

SO----I guess I need to buy another avocado when we go to Aldi so I can make some for Wayne to enjoy.

They are moist and have a different taste, I guess because of the avocado, but delicious enough to make them again and again and again.

Oh I am sorry I forgot to take pictures after I took them out of the oven. I attended to take a picture at church, but they didn't last long enough. They were all gone by the time I came down from Sunday school.

Print recipe.

CHOCOLATE AVOCADO MUFFINS

1 cup flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 large ripe avocado, mashed

3/4 cup milk

1/2 cup maple syrup

1 teaspoon vanilla

2 eggs

1/2 - 1 cup dark chocolate chips

Preheat the oven to 350 degrees F. Spray muffin tins with non-stick cooking spray. (I used two - 24-cup mini cup muffin pans.) Set aside.

Stir the flour, cocoa, baking soda, salt, and cinnamon well in a mixing bowl with a whisk. Set aside.

Mash the avocado and

add to a blender. Add the milk, maple syrup, vanilla, and eggs and blend until smooth.

Pour the wet ingredients to the dry ingredients and

stir just until well blended and all wet.

Add the chocolate chips. Since I was making mini-muffins, I used mini-chocolate chips, about 3/4 cup.

Spoon into muffin pan until cups are 3/4 full. (I used a cookie scoop.)

Bake for 20 minutes for mini-muffins or 25 - 27 minutes for regular muffins. Cool slightly before removing to cool completely on a wire rack. (I used a plastic knife.)

PUMPKIN CRAISIN SCONES

2026-10-05T20:43:24.783-05:00

Yesterday I shared a recipe with you for Pumpkin Chocolate Chip Bars. In the post I said the recipe works great with a recipe I had made first for Pumpkin Craisin Scones. These are the scones.

I think scones are just about my favorite bread except maybe my Buttermilk Biscuits. (I did win a blue ribbon on them this summer at the County Fair.) Check them out HERE if you want to give them a try. I've been making them by my larger recipe and freezing them like I did these scones.)

Anytime I find a recipe for scones, you can bet I am probably going to try it out. If you are on the web version for this post, you can type in - scones - in the search window in the right margin and all of my different scone recipes will show up in another window. I have found some really awesome recipes.

These Pumpkin Craisin Scones are so soft and tender. Craisins or dried cranberries whatever you call them is probably my favorite add-in. Mini chocolate chips would also be nice but I'm not sure I have ever done that. I didn't add the glaze because I didn't want the extra sugar. I actually used truvia brown sugar complete for the 1/4 cup brown sugar.

I do hope you will decide to try these out. I don't think you will be sorry.

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PUMPKIN CRAISIN SCONES

2-1/4 cups flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) cold butter

1 large egg, room temperature

2/3 cup canned pumpkin

1/2 cup chopped dried cranberries

1/4 cup milk

GLAZE (optional)

1 cup powdered sugar

1-1/2 tablespoons milk

1/8 teaspoon pumpkin pie spice

Preheat the oven to 400 degrees F.

In a large bowl, combine the dry ingredients - flour, brown sugar, baking powder, baking soda, and spices to blend well.

(I sifted the ingredients twice.)

Cut in the butter until the mixture looks like coarse crumbs.

(I thinly slice the butter and work in four or five slices at a time until I have the butter all cut in.) Set aside.

In another bowl whisk the egg, pumpkin, and milk together until well blended.

Chop the dried cranberries and add them to the wet mixture.

Pour the mixture into the bowl with the dry ingredients and stir just until moistened. Make sure you have mixed in all of the dry ingredients. (My fingers were too messy to get a picture.)

On a lightly floured surface, dump the dough and knead until the batter holds together. (May need to sprinkle a little extra flour on the top when you do this.)

Pat the dough into a circle about 8 inches in diameter.

Cut the "circle" into 8 wedges. (May have to dust the knife with some flour. Reshape the wedges as necessary.)

Brush tops with a little milk.

Place the wedges not touching on a parchment paper cookie sheet. (I didn't do this and mine stuck to the pan.)

Bake 12-15 minutes or until done.

I didn't want the added sugar so I did not make the glaze. If you want to drizzle some glaze over them, do so after you take them out of the oven.

Personal note: I only baked two wedges and

put the rest on a cookie sheet lined with wax paper and placed in the freezer to quick freeze. (Place in a gallon sized ziplock bag to store in the freezer.) I will take out the amount I want to bake the next time and bake them in the oven.

PUMPKIN CHOCOLATE CHIP BARS

2026-10-04T21:59:25.498-05:00

A few evenings ago, I felt like baking something. I haven't been spending a lot of time in the kitchen for several months. Not just because it has been so hot, although that didn't help matters any. When fall finally arrives, I do seem to be more interested in baking. I love all of the smells in the kitchen in the fall so that's probably why I have been feeling this way.

If I'm not in the kitchen, you can usually find me in my sewing room working on lap-sized quilts for the quilt ministry at church that we call Blankets of Hope. We just finished our special project for Pine Ridge Indian Reservation in South Dakota. It is the poorest reservation in the country and for the past several years we have made special fleece blankets for them for the winter. Each year we have increased the amount we have made. This year we donated 70 blankets plus clothes, new and gently used, a sewing machine with sewing notions and even some fabric.

The other night as I was looking through some recipes, I found a recipe for PUMPKIN (CRAISIN) SCONES. As usual with me and recipes, I made some changes to the recipe and they turned out great. I had planned to share the recipe but got sidetracked and before I could write it up, I found this recipe for Pumpkin Chocolate Chip Bars. Since I needed to bake something to share with the Cafe Treats at church yesterday, I decided to try that recipe. The two recipes actually go really well together because the scones used 2/3 cup of canned pumpkin and the bars used 1 cup. Those two amounts equal a can of pumpkin.

The recipe was easy to prepare and was so moist and delicious. I used mini-chocolate chips instead of regular chocolate chips. I actually prefer to use them as they provide more chocolate chips throughout the bars. I am sure I will be taking them to church for the Cafe Treats again this fall.

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PUMPKIN CHOCOLATE CHIP BARS

2 cups flour.

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter softened (2 sticks)

1 cup sugar

1 egg

2 teaspoons vanilla

1 cup canned pumpkin puree

1-1/2 cups chocolate chips (I used mini chocolate chips)

Preheat the oven to 325 degrees F. Generously grease or spray a 9 x 13 - inch pan. Set side.

Add flour, pumpkin pie spice, baking soda, and salt in a small bowl. Stir until well combined. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Scrape the sides of the bowl.

Add the egg and vanilla to the mixture.

Mix well. Scrape the sides of the bowl.

Then beat in the pumpkin.

Scrape the sides of the bowl, again.

Add the chips and stir until completely mixed in.

Add the dry ingredients to the wet mixture and mix until all of the dry ingredients are wet. It didn't take too long. (forgot to take a picture)

Spread the batter evenly into the pan.

(Hint) When I spread the batter I don't spread all of it at once. I drip most of the batter in globs leaving some in the bowl.

After I spread the batter evenly in the pan, I take smaller amounts to fill in the spaces. This is so much easier than having to try to spread across the pan to fill in the edges.

Bake for 30 minutes or until the edges begin to pull away from the pan or the center is set. (I baked mine 35 minutes and then tested it with a toothpick in the center.)

Cut into squares when completely cool to enjoy.

FUDGY OATMEAL COOKIES

2026-09-15T19:50:11.393-05:00

Ever have a day when you just really wanted a cookie? I did the other day, but there was not one cookie to be found in our house. How could this be, you might ask?

I have no idea, but that's what happened at our house Sunday afternoon.

I had this recipe from Friend Jean who had made them for the Cafe Treats and couldn't resist trying one. I told her to send me the recipe and she did a couple of days later.

I love recipes that use a cake mix, especially Devil's Food ones or yellow cake mixes. (I will even do this if the recipe calls for a white cake mix.) The reason I love them is because then I can substitute a Zero Sugar cake mix for the cake mix. Pillsbury (no I am not be paid to mention them) makes a Zero Sugar Devil's Food cake mix and a yellow one. They also make a Zero Sugar brownie mix that makes fantastic brownies.

Anyway as soon as I saw the recipe, I knew how I would make them.

When Jean made her cookies for the Cafe Treats, she omitted the nuts and substituted white baking chips. Since I was making these cookies for us and we love nuts in our baked goods, I used the nuts instead. I also used old fashioned oats because I like them in baked goods. They really show in the cookies though so if you prefer, you should use the quick oats.

Well, they are so fudgy tasting and you would never guess the only sugar in them came from the chocolate chips. If you want to adventurous, you could use any flavored chip. I just might do that next time. Peppermint baking chips would taste divine, for example.

(print recipe)

FUDGY OATMEAL COOKIES

1 package Devil's Food cake mix (I used a Zero Sugar one.)

1-1/2 cups oats (quick or old fashioned) (I used old fashioned oats.)

3/4 cup (1-1/2 sticks) butter, melted

2 large eggs

1 tablespoon oil

1 teaspoon vanilla

1-1/4 cups mini chocolate chips

1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.

In a large bowl, combine the cake mix and oats.

Add butter, eggs, oil, and vanilla until well blended.

Add the chips and nuts, if using.

Drop by a tablespoon cookie scoop about 2 inches apart on cookie sheets.

Flatten with your fingers

unless you want a round looking cookie.

Bake for about 10 minutes and cool briefly on the cookie sheet before removing to finish cooling on a rack.

NOT JUST YOUR ORDINARY CARROT CAKE

2026-09-02T20:09:51.394-05:00

Today during our cool-down time after walking a mile, the Morning Walkers started talking about family traditions. I love hearing the stories of family traditions. Some were similar and some were very unique.

Growing up my mother's family, many traditions were made and as I grew up more and more were established by aunts and even a cousin or two that continued after I got married and moved away. If the family got together, you could count on my mother making a couple of Lemon Ice Box pies and a pecan pie , my aunt Corine a carrot cake, Aunt Nita would make a delicious fudge pie, and my cousin Doris always brings an Italian Cream Cake. There were other treats that my cousins and I always reminisce about.

I don't have Corine's recipe for her Carrot Cake, but it was from scratch and was the best carrot cake ever. When Wayne and I go a local buffet, we often will get a slice of carrot cake for dessert to share. I eat the top layer (with the extra icing) and he eats the bottom layer. Works well for me.

I just happened to have a carrot cake cake mix in my pantry so I decided to make a carrot cake for canasta this week for Friend Fran to serve the group. I wanted to "kick it up a notch" as a famous chef likes to say by enriching the box mix to try to make a carrot cake that would stand up to my aunt Corine's cake. I think she would have liked it. I hope you will try it and enjoy it yourself.

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CARROT CAKE EXTRAORDINAIRE

1 box Super Moist Carrot cake mix

4 large eggs

1 cup buttermilk

1/4 stick of butter (1/4 cup) melted

2 cups shredded carrots

1/2 cup drained crushed pineapple

1 teaspoon ground cinnamon

1/2 cup chopped pecans

cream cheese frosting

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray with flour. Set aside. (If you want to make a layer cake, you can prepare two - 9-inch round pans - bake for 27 minutes.)

Add dry cake mix, eggs, buttermilk, butter, carrots, pineapple, and pecans to a large mixing bowl.

With mixer on lowest speed, slowly stir the ingredients until all combined. Then increase the speed to medium and beat for 2 minutes.

Scrape down the sides of the bowl and make sure all ingredients are wet.

Pour batter and spread evenly in the pan.

Bake in the oven for 27 - 30 minutes or until toothpick tests done when inserted in the center of the cake. Cool completely in pan before icing.

I took the simple way out and used a purchased can of cream cheese frosting to ice the cake. Sprinkle with a handful of coarsely chopped pecans.

Cut in squares to serve.

A MOIST AND RICH CHOCOLATE CAKE

2026-08-07T20:00:39.402-05:00

Today I am sharing another recipe from a friend. The Blueberry Cobbler I shared the other day is the best Blueberry Cobbler I have ever eaten. This Moist and Rich Chocolate Cake is right up there as one of my favorite Chocolate Cake I have ever eaten.

The only change I would make when I bake it is substituting a zero sugar cake mix and zero sugar instant pudding mix. I also usually use fat free sour cream. The latter might make the cake a little lighter. Another change I like to make when using a cake mix is to substitute buttermilk for the water.

Diane used a prepared cream cheese frosting to finish off the cake which was totally delicious.

Print recipe.

A MOIST AND RICH CHOCOLATE CAKE

1 box Devil's Food cake mix

1 3.4 oz package instant chocolate pudding

4 large eggs

1 cup sour cream

1/2 cup warm water

1/2 cup oil

1-1/2 cups chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Mix the cake mix and pudding together to blend well. Add the rest of the ingredients except the chocolate chips at medium speed for 2 minutes with an electric mixer.

Fold in the chocolate chips.

Spread evenly in the pan and bake for 30 to 40 minutes. Check doneness with a toothpick in the center of the cake.

After the cake completely cools, ice with your favorite frosting.

Cut into squares to serve.

Note: to reduce calories use a zero sugar cake mix and pudding mix. Also substitute fat free sour cream.

FRESH BLUEBERRY COBBLER

2026-08-03T21:46:10.436-05:00

I may not be baking as much lately, but that doesn't mean I don't get to enjoy delicious treats that friends make. Two weeks ago when the canasta group met at Friend Ellen's house, she served this Fresh Blueberry Cobbler. I think it is the best one I have ever eaten.

Ellen used a package of fresh blueberries (18 ounce) but you could use frozen blueberries (enough to cover the bottom of the pan - up to 4 cups).

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FRESH BLUEBERRY COBBLER

18 oz package of fresh blueberries

1/2 cup sugar

1 teaspoon lemon zest

6 tablespoons butter

* * * * *

1 cup flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

ground cinnamon

Slice the butter into pieces and add to a 9 x 13 - inch baking dish. Place the pan in the while it preheats to 350 degrees, to allows the butter melt. Once the butter melts, remove the pan from the oven. Set aside.

Add the blueberries, sugar, and zest to a bowl and stir to cost.

In a separate bowl, mix the ingredients for the batter : flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour the blueberries over the melted butter in the pan.

Drizzle the batter over the top. Sprinkle with a little bit of cinnamon.

Bake for about 35 to 40 minutes or until lightly golden on top.

Serve warm with a scoop of ice cream, if desired.

CHOCOLATE OATMEAL CAKE

2026-07-11T20:01:22.292-05:00

See UPDATE below.

This just might be the first time I have been served a dessert that I really enjoyed and a couple of days later I made it -- not once but twice in one morning.

Friend Vicky had the group over on Tuesday for an afternoon of canasta and served this Chocolate Oatmeal Cake. She said it was one of her mother's recipes. She has served us other family recipes and they have always been delicious and just a little bit different. (Vicky is from Canada and so I don't know if that's why they always seem to be just a little bit different.)

When I decided to try the recipe this morning, I allowed my creative juices to flow and made a couple of changes. Nothing extreme. I have friends who like my recipes because they are diabetic and need to avoid the sugar. I am not diabetic, but I try to avoid using real sugar as much as I can. I do this with regular recipes so I always say you can make it using sugar if you like.

If the recipe calls for brown sugar, I just substitute my truvia (brown) sugar complete. For sugar, I substitute stevia. If the recipe calls for a cake mix, I substitute the Zero Sugar yellow or Devil's food cake mix.

Vicky served her cake with whipped topping. I thought I had some canned Zero Sugar frosting, but didn't so I left the first one plain but topped the second one with coconut and then baked it. It gave it a slight German Chocolate Cake look. I could have added some chopped pecans with the coconut, but didn't. You can also sprinkle chocolate chips on top of the cooked cake, stick it back in the oven for about 2 minutes to heat up the chips and then spread the softened chips with a knife for a thin frosting. I thought the toasted coconut looked pretty on top.

Print recipe.

CHOCOLATE OATMEAL CAKE

1/2 cup oats (I used quick oats)

1 cup boiling water

2 tablespoons cocoa

1 cup brown sugar (I used truvia brown sugar complete)

2 large eggs

1 stick (1/2 cup) butter, softened

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/4 cup water

Preheat the oven to 350 degrees F. Spray an 8 - inch square baking dish with non-stick cooking spray. Set aside.

Measure the oats and add to boiling water. Stir. Set aside.

Combine brown sugar and cocoa in a mixing bowl until well blended.

Add eggs and softened butter. Stir until mixed together with a spatula.

Add cooled oats/water mixture. (All of the water should be absorbed.) Stir.(Forgot to take a picture.)

Combine the flour, baking powder, baking soda, and salt together to blend. Add to the wet mixture along with the 1/4 cup of water.

Stir until well blended.

Pour into prepared pan

and bake for 30 minutes or until cake checks done with a toothpick. Cool on wire rack.

Serve with ice cream or whipped topping. You could also frost it if you liked with your favorite frosting. (When Vicky served it to us.)

The second time I made the cake, I sprinkled 1/2 cup of coconut evenly on the top of the batter and then baked it.

I took this one to our neighbors as a Thank You for allowing us to add a little bit to his load to the landfield. They were very pleased. Said it would be their dessert for the evening.

You could add chopped nuts also if you liked. Don't be afraid to experiment.

UPDATE: I challenge you to be creative and make this recipe your own and I would love to hear from you if you did.

My husband sometimes has difficulty eating chocolate and so he told me he didn't want a chocolate cake. I really wanted to make the recipe again and so I decided to make a coconut cake, one of his favorites. I omitted the chocolate thereby just making a light colored cake. I also added a capful of coconut flavoring and 1/2 cup of shredded coconut.

After I poured the batter into the pan, I sprinkled another 1/2 cup of coconut evenly to the top.

It took longer to bake it, about 40 minutes. I just kept checking the center with a toothpick until it came out clean. (They do make unsweetened coconut, if you are making the cake for someone who is diabetic.)

We enjoyed it with our favorite ice cream. (Who says it has to be vanilla?)

3-INGREDIENTS CHOCOLATE BANANA BREAD (SF)

2026-06-15T20:16:23.437-05:00

It has been way too long since my last post (please forgive me). Who would have thought that a hailstorm could cause so much stress but it did. March 10th. I don't think I will ever forget that date. "White Lightening" (my 2018 Ford EcoSport with only 43k miles on it) was totaled due to 4 - inch hailstones. The ordeal I went through trying to replace my car was a learning experience and extremely stressful. The roof on our house had to be replaced also.

The latter wasn't so stressful except it was suggested I might want to secure my knick-knacks so they wouldn't get broken and because of the stress I was dealing with the car situation, it wasn't until the beginning of June that I got everything back up. (Actually my counted crossstitched covered bridges are still not up, but they hang in the hall and it is easy to just walk past where they should be hanging.) FYI, I don't think it was necessary for me to pack everything up but I appreciate the thoughtfulness of Josh Woods, our roofer.

I have a couple of more recipes I need to write up and will try to get to them soon. This recipe I made a couple of weeks ago using a SF yellow cake mix for the Cafe Treats but I forgot to take a picture of the finished baked loaves. I had a bowlful of bananas that had ripened and a SF Devil's Food cake mix so I decided to make Chocolate Banana Bread. (My diabetic friends appreciate that.)

As with any of my recipes using a cake mix and I use the Zero-Sugar ones, you can use a regular cake mix instead. I think it might be fun to try using a cake mix that is not just yellow or chocolate. Let me know if you decide to try that.

I made two larger mini-loaves this time. The first time I made three mini-loaves. I took one of the chocolate loaves to share with my Morning Walkers on Monday. They especially enjoyed it. I know you will also if you give the recipe a try. (The loaves I made for the Cafe Treats using a Zero-Sugar yellow was also well received in the Cafe.)

Print recipe.

3 INGREDIENTS CHOCOLATE BANANA BREAD (SF)

1-1/2 cups mashed ripe bananas (3 to 4 depending on size)

2 large eggs

1 pkg Zero Sugar Devil's Food Cake mix (may use a regular cake mix, any flavor)

Preheat the oven to 350 degrees F. Spray one large loaf or 2 - 3 mini loaf pans with non-stick cooking spray. Set aside.

Add the mashed bananas to a large mixing bowl and

then add the two eggs.

Stir until mixture is completely combined.

Slowly add the cake mix stirring each time until generally blended. Continue adding small amounts until all of the cake mix has been added.

Divide the batter evenly among the pans and bake for 45 minutes for mini loaves or 50 - 55 minutes for a single loaf. Start checking about 5 minutes before baking time is up so that you don't overbake but so that the bread is done especially the small mini loaves.

Cool in pan(s) on wire rack for a bit before removing to finish cooling.

Wrap in foil and store at room temperature. Place in a freezer bag when completely cool if freezing smaller loaves.

Slice when ready to serve. YUMMY!!!

DONUT COFFEE CAKE CRUMBLE BARS

2026-04-14T22:06:00.000-05:00

I've never been asked to take leftover donuts and make a treat for the Cafe Treats at Platte Woods United Methodist Church until a week or so ago. For Palm Sunday, the Cafe Treat Bakers were given a break and the church bought glazed donuts to share. Before COVID - 19, the church did that for every Sunday.

I found several recipes that looked good for Bread Pudding made with leftover donuts but that wouldn't work well for the Cafe Treats as the treats are strictly "finger treats". This recipe was the only one I found that appeared to generally hold together as a bar.

The original recipe used leftover donut holes that were cut in half. I had whole donuts to use. I made the recipe twice. The first time I cut each donut in about eight pieces. As I tried to press them in the pan, I had a lot of spaces (holes) and had to cut some pieces in half to fill up the holes. So the second time, I cut the donuts in half like a bagel and then cut each half in about eight pieces. This worked a little better to so-call pack them. (I should mention the donuts I was using were five or six days old but you couldn't tell it when it baked.)

The second time I made the recipe, I used an aluminum foil pan with a foil top that was just a little bit smaller than 9 x 13 - inches. After it baked and cooled completely, I sealed the top on it and put it in my freezer until this past Saturday. I took it out of the freezer that night and placed it in my refrigerator. It was thawed completely the next morning but I put it in the oven while the oven heated to 350 degrees F. It no longer felt cold to touch but wasn't real warm. I cut it into squares and then dished them out after I got to the church. One or two wanted to fall apart as I tried to remove them from the pan, but I was able to press them lightly to hold the shape of the bar. Everyone really liked them and was surprised to hear they were made from leftover donuts.

Print recipe.

DONUT COFFEE CAKE CRUMBLE BARS

10 - 15 leftover glazed donuts

1-1/2 sticks butter, melted

1/2 cup brown sugar

1 teaspoon ground cinnamon

Pinch nutmeg

2 eggs, beaten

1 teaspoon vanilla

* * * * * * * * *

CRUMBLE TOPPING

1 cup brown sugar

1/2 cup white sugar

2 teaspoons ground cinnamon

1 stick (1/2 cup) butter, melted

1 cup flour

Preheat the oven to 350 degrees F. Generously spray a 9 x 13 - inch baking pan with cooking spray. Set aside.

Cut the donuts into small pieces.

Fill the baking pan with the pieces tightly packed at least three-fourths full.

Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs, and vanilla with a whisk until well blended.

Slowly pour the mixture evenly ever the top of the packed donut pieces. It is important to cover all of the pieces so they are coated.

Set aside.

In a medium bowl, combine the crumble ingredients until coarse crumbs are formed.

Crumble over the top of the coated donut pieces as evenly as possible.

Bake for 18 to 22 minutes until set.

Cool completely before cutting preferably overnight. (You can make and freeze for a later date. Thaw in the refrigerator before serving.)

CRANBERRY CHEESE BARS

2026-03-26T20:12:00.000-05:00

Six months seems to go by so quickly when it means going to the dentist again. I love my dentist and his staff though so it isn't as traumatic as it has been most of my life.

I started taking them a treat each time I went at some point (I don't remember when. I have been going to the dentist office for 17.5 years.). I told them it was a bribe so they wouldn't hurt me. Dr. G always tells me to not feel like I have to bring them something every time I come, and I just tell him - "I know." But I really enjoy giving them pleasure and know they are secretly wondering what I am going to bring. Chelsea, my hygienist apologized for her stomach growling. She said she started to get some M & M's to eat, but remembered I was coming so she decided she would wait to see what I brought. I can't disappoint now.

I saw this recipe and thought it would be something tasty to take to the church for Cafe Treats. I buy bags of fresh cranberries in season and then freeze them and use them all year long. The tanginess of the berries is just perfect with the sweetness of the rest of the dessert. I used a gluten-free cake mix but would also feel comfortable using a Zero-Sugar yellow cake mix. I do all of the time to reduce the sugar. This time I didn't have any regular powdered sugar and had to use my stevia powdered sugar.

They turned out just perfect.

print recipe

CRANBERRY CHEESE BARS

Cake Base:

1 box yellow cake mix (I used a gluten-free cake mix - could use a Zero Sugar cake mix)

1 stick (1/2 cup) butter, melted and cooled slightly

1 egg

2 teaspoons orange zest (I used the dried orange zest)

Filling:

1 package (8-ounces) cream cheese, softened

3-1/2 cups powdered sugar (I used stevia powdered sugar)

1 stick (1/2 cup) butter, melted and cooled slightly

3 eggs

2 cups fresh or frozen (thawed) cranberries

Topping:

1 tablespoons powdered sugar

Preheat the oven to 350 degrees F. Spray the bottom only of a 9 x 13 - inch pan. Set aside.

In a large bowl, stir the cake base ingredients together until no dry cake mix remains.

Press evenly in the pan.

(I also keep some of the mixture aside and
drop dollops of the dough across the pan. I press the dough across the bottom not worrying about any holes or thinner places.
Once I have the dollops flattened out, I will use the dough I kept aside and then just fill in where the holes or thin places are.)

In another large mixing bowl with an electric mixer, prepare the filling. Beat the cream cheese and the powdered sugar on medium speed until blended. (You should start with it on lowest speed at first or the powdered sugar will be thrown everywhere.)

Beat in the rest of the filling ingredients except the cranberries. Scrape the sides of the bowl as necessary.

Then stir in the cranberries gently.

Pour batter evenly over the cake base.

Bake for 38 to 43 minutes or until golden brown and center is set. (Mine was only brown around the edges but at 40 minutes the center moved around as I checked it so I ended up baking mine the 43 minutes.)

Cool completely, about 2 hours before cutting to serve. (I made mine the evening before and after 2 hours just placed it in the refrigerator.)

When ready to serve, sift some powdered sugar to dust the top.

Cut in squares to serve. Store in the refrigerator.

ICED LEMON BREAD

2026-03-15T16:01:00.002-05:00

After stepping aside from my hosting duties at the church for the Cafe Treats 9 months ago, I decided I could host once a month. Since I decided to contribute to the treats on the 15th, I just thought that would be a good time for March since I needed to get the treat there early.

I saw this recipe when I was recently trying to clean out a plastic tub of recipes and had put it aside to try soon. I thought I had all of the ingredients but after searching several different places I had to give up and realized I was out of the dry lemon zest I always use when lemon zest is called for. I know it is not quite the same, but I rarely have real lemons. I found a small container of crystalized lemon called True Lemon and it was really strong with lemon flavor - so I just used 2 tablespoons of it. The bread was really lemony and I loved it.

I sliced each mini-loaf into 12 slices and treated everyone to the whole slice. (I usually cut the loaf down the center also, but it was such a pretty slice, I thought better of it.)

The recipe went together quickly and those selecting it in the Cafe seemed pleased so I am sure I will make it again.

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ICED LEMON BREAD

1-1/2 cups flour

1-1/3 cups sugar, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sour cream

3 large eggs

2 tablespoons grated lemon zest*

1 tablespoon lemon juice

*********

2 tablespoons water

1 teaspoon lemon extract

*********

1 cup powdered sugar

1-1/2 tablespoons skim milk

1/4 teaspoon lemon extract

* I used True lemon (crystalized lemon) instead.

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan. (I used three mini-loaf pans and Baker's Joy)

In a medium bowl, stir together the flour, 1 cup of the sugar, baking powder, and salt. Set aside.

In a small bowl, whisk together the sour cream, eggs, lemon zest, and lemon juice until well blended.

Pour the wet mixture into the flour mixture, stirring just until combined.

(Make sure you get all the way to the bottom of the bowl.)

Pour the batter into the prepared pan(s) dividing evenly if making mini-loaves.

Bake for 50 to 60 minutes for the large loaf and 30 to 35 minutes with the mini-loaves. Check doneness with a toothpick.

While the loaves are baking, stir together the remaining 1/3 cup of sugar, the water and lemon extract in a small saucepan. Cook and stir over medium heat until the sugar dissolves and syrup is clear. Set aside.

Cool the bread in the pan(s) for 10 minutes.

Poke holes in the loaves with a thin skewer or fork.

Spoon the glaze over the top of the loaves so the glaze can soak into the loaves. Cool completely.

Remove the loaves from the pan(s).

For the icing, Measure the powdered sugar into a small dish. Add the milk and 1/4 teaspoon of lemon extract; stir to form a thin icing.

Spoon it over the cooled loaves running over the edges.

Wrap in plastic foil after icing sets.

CHOCOLATE CHESS PIE

2026-03-06T14:19:00.001-06:00

We like to go to Golden Corral (Buffet) because Wayne likes to "eat healthy" by eating a lot of vegetables. He won't say it is so he can get dessert too, but he always does. More than one, often.

One dessert I really love is a chocolate pie they have often, not every time we go, but often. Earlier this year, I talked Wayne to try it and he did and he asked our server if they sold whole pies. That's how much he liked it. Thus ended a conversation with him and our server re the best way to buy it. We didn't buy it, but I decided to more diligently search for a recipe that I thought might be a copy of it.

I found a recipe that I thought might work and copied down on an envelop (a family trait when you find a recipe you want to try and it's never a new one - always used and torn) but just didn't get around to trying it. That is until earlier this week.

I made the pie Monday and then took it on Tuesday afternoon to the canasta group for dessert. It might not have looked good (I just always have problems with pie crusts "drawing up" when they bake. I pie the rolled ones that claim to bake a 9 - inch pie crust, but they never bake nice and evenly. That's why next time I am going to try using a graham cracker crust. They always work out.) but everyone thought it was delicious. Friend Janice even said she liked it better than Golden Corral's pie.

Well, if you have never been to Golden Corral or just never had the chocolate pie, you will have to trust me and make this one and then you will know why I am so excited to have found this recipe.

PRINT RECIPE.

CHOCOLATE CHESS PIE

1-1/2 cups sugar

4 tablespoons unsweetened cocoa powder (I used Special Dark Cocoa)

2 eggs, lightly beaten

2/3 cup evaporated milk

1 teaspoon vanilla

pinch of salt

4 tablespoons butter, melted

1 9 - inch pie crust, uncooked or graham cracker crust

whipped cream or Cool Whip for serving

Preheat the oven to 350 degrees F.

Whisk together the sugar and cocoa in a large bowl until well blended. Set aside.

Combine the beaten eggs, milk, vanilla, salt, and butter in a smaller bowl. Mix well with a whisk.

Add the liquid mixture to the dry mixture and

mix well with a whisk.

Pour crust into pie crust.

Bake approximately 45 minutes. The center should have a little jiggle. (I baked mine 40 minutes and the "center" that jiggled was larger than I wanted. I returned the pie to the oven, set the timer for 5 more minutes, but turned the oven off. The pie looked a little dark like maybe it burned, but that's just because I used Special Dark Cocoa.)

Cool the pie on a wire rack completely. Chill before serving.

(I baked mine a day before and then added the whipped topping before serving the next afternoon.)

Update:

I made the recipe again for pi day. I used a graham cracker crust and regular cocoa and not special dark.

CHOCOLATE PEANUT BUTTER COOKIES

2026-01-31T19:22:00.002-06:00

I have been making cookies for the last several years for the church's Cafe Treats that I started three years ago. When I asked friends to help me, I asked that they not use peanut butter or nuts so that the treats would be nut-free. That way no child or adult would be excluded from eating a treat because they had a nut allergy. (Our grandson Tyler here in MO and several of our grandchildren in CO have nut allergies so I am very attentive to treats offered that are nut free. The kids will sometimes use the same set of tongs to retrieve several different treats so we have continued this practice due to possible cross contamination since I gave up my hosting duties last May.)

I still occasionally bring baked goods to church but not every weekend. Now if my husband sees I am making something on Saturday, the first thing he says is, "Are you making something for tomorrow?" meaning for the Cafe Treats. During the week, he will say, "Who are you making that for?" Poor Wayne.

I saw this recipe recently and thought I would give it a try. I love peanut butter cookies and even more so - chocolate so what could be better than chocolate peanut butter. I always use Special Dark cocoa powder so it made a dark chocolate cookie. The crisscrossed fork pattern on top traditionally seen on peanut butter cookies might give you a hint that they are peanut butter.

I used truvia brown sugar complete since I didn't plan to share them with anyone but Wayne.

You know if you wanted to make them for someone who couldn't have peanut butter, you could always use Wowbutter or Sunbutter. They are really delicious and I will definitely be making them again.

PRINT RECIPE.

CHOCOLATE PEANUT BUTTER COOKIES

1-1/3 cups flour

1/3 cup unsweetened cocoa powder (I used special dark)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup ( 1 stick) butter, at room temperature

1-1/4 cup packed light brown sugar (I used truvia brown sugar complete)

3/4 cup creamy natural peanut butter

1 large egg (at room temperature)

1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a medium sized mixing bowl sift together the flour and cocoa powder.

( I sifted the cocoa powder for easy blending and mixed with a whisk.)

Add the baking soda and salt and whisk until well combined. Set aside.

In a large mixing bowl, beat the butter until smooth with an electric mixer.

Mix in the brown sugar for 2 minutes on medium speed until well combined.

Scrape the beaters and the sides of the bowl as needed.

Add the peanut butter, egg, and vanilla and beat until fully combined,

again scraping the sides of the bowl and the beaters as needed.

Add the dry ingredients all at once and

mix until just combined. Scrape the sides of the bowl with a spatula.

Using a tablespoon cookie scoop, scoop the batter flattening the top and place 12 scoops on the cookie sheet. With a fork gently flatten the dough with the tines of a fork to make a crisscross pattern.

Bake for 10 to 12 minutes. Allow the cookies to cool on the sheet for 5 to 10 minutes. (I removed them at 5 minutes so I could prepare the third pan for the oven as the recipe makes 3 dozen cookies.)

Remove and finish cooling on wire racks. Store in an airtight container.

SOUTHERN CHOCOLATE PIE

2026-01-12T11:13:00.000-06:00

I have had this recipe for at least forty years. I didn't write a date on the recipe card as I commonly did back then so I don't know if I ever actually made it or not. I sorta made up for that though as I made it twice this weekend.

Our neighbors in the last few years have been very generous in taking care of us which we really appreciate. We have a snow blower that our son Patrick gave us maybe ten years ago but Wayne hasn't used it but a couple of times if that many. We don't need to since neighbors will be out there clearing our driveway and sidewalk for us. Did I mention we have the longest driveway on our street because it goes the length of the house and back around the back to get into our garage. We call the area behind our house the parking lot because if you tried you could probably park six cars back there. We pay a teen in the neighborhood to mow our yard but I'm sure if we didn't one of our neighbors would mow at least the front yard. They are just really awesome neighbors.

They will never take money so I bake for them. Peter on our left loves chocolate so I thought I would bake him a chocolate pie. His favorite is French Silk but I hesitate making one of those. I recently ran across this recipe for Southern Chocolate Pie when I was looking for something else with my recipe cards. I checked to make sure they liked coconut first since I know some people just don't like the texture of coconut.

I had bought some "deep dish" frozen pie crusts recently and since the recipe indicated you needed a pie shell with a high rim, I thought they would be perfect. (There were two in the package so I planned to make their pie first on Saturday and then make one for us on Sunday afternoon.) My plans changed though after I got started because the "deep dish" pie crust I bought turned out to be not deep enough and the foil pan was too flimsy. Trying to lift the pie crust after I had poured the mixture into it onto the cookie sheet, I first spilled some of the mixture over one side. After I got it settled on the sheet, I ended up removing at least half a cup of the mixture because I knew I didn't have enough room to add the coconut and pecans and I felt like it would bake over the side. To make matters worse when I was trying to place everything in the oven, I didn't hold the cookie sheet level and more of the filling ran over the other side.

We ended up keeping that one for us and I tried again on Sunday but instead of using the not-so-deep Deep Dish pie crust, I used a pie plate I have that is deep dish. I also used a rolled up pie crust you can purchase. The only thing with using them in a deep dish pan, the circle isn't big enough to make an edge around the pie. That actually was fine with me because the edge always breaks away with me when I go to serve a pie.

The end result for Sunday's attempt was perfect and so pretty. I let the pie cool for one hour and then we took it over to them before it got dark. I told them the good news was the pie looked so pretty and the bad news was they would have to wait until Monday to eat it because it still needed 3 hours to cool before cutting. That didn't go over very well with them, but fortunately Colti was making some brownies because they were craving something sweet so I told them they could enjoy the brownies and save the pie until tomorrow.

Meanwhile, Wayne and I have been enjoying the first pie I made on Saturday. Colti said someday she would learn to make a pie. I told her this one was a super easy one to start out on as it goes together so easily. I hope you will give it a try. Trust me! You won't be sorry. The first picture is of the second pie, but the pictures with the recipe are from Saturday's attempt.

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SOUTHERN CHOCOLATE PIE

1 pkg. (4 oz) German's Sweet Chocolate Bar

1/4 cup butter

1 can (12 oz) evaporated milk

1 cup sugar

3 eggs

1 teaspoon vanilla

1 unbaked 9 - inch deep dish pie shell with high rim

1-1/3 cups angel flake coconut

1/2 cup chopped pecans

Preheat the oven to 375 degrees F. Prepare pie crust, if necessary. Set aside. (I placed my pie crust on a large cookie sheet. This is especially necessary if you are using a premade crust in just a foil pan.)

Stir the chocolate bar and butter over low heat until melted and smooth.

Remove from heat.

Add the sugar and evaporated milk and stir until blended.

(Might need to use a whisk.)

Beat eggs and vanilla in another small bowl and

then add to chocolate mixture.

Stir or whisk until well blended.

Pour into pie crust. (You can see in this picture how high it was in the crust. This is before I removed a half cup of the filling.)

Here is a picture of the second attempt using my deep dish pie plate.

Sprinkle the coconut evenly over the top and

then sprinkle the chopped pecans.

Carefully place in the oven and bake 45 to 50 minutes, or until the top is puffed evenly. (Filling will set while cooling.) (The filling did not run over the sides as it baked, but I did feel better baking it on a cookie sheet.)

Cool for at least 4 hours. Store in the refrigerator.

QUICK & EASY CHERRY CRISP

2025-11-15T22:10:00.001-06:00

Saturday was the last Firehouse Market in Platte City for 2025. They move some of the pumper trucks out so the people can set up their products they have for sale. When it is cold, the water might free and they don't want that to happen if they get a call with a fire. Anyway we have missed the last couple of months and since it will be Christmas soon, the room was full with merchandise. I decided I was going to be generous this time to support the local merchants.

It was really fun and I did buy a number of things. Afterwards we stopped by Roxanne's for lunch which is always nice. We always enjoy seeing the desserts in the case as you come in the door. Our waitress asked us if we wanted any dessert after we finished our meal, but we told her no. As we got in the car I told Wayne I would make him something when we got home and asked him what did he want. He didn't think too long before he said Cherry Crisp. I said "fine".

This recipe is super easy and some might wonder why I would share it since it isn't anything special. Well, I decided to share it for two reasons: 1) the next time I want to make it, I can find the recipe here and 2) Easy as it is, I had to search for a recipe for the crisp part online myself.

It is really an easy crisp recipe that is one of those versitle ones that allows you to use any fruit pie filling you like. I made ours sugar free but of course you don't have to. My pie filling was no-sugar-added and I used truvia brown sugar.

I ate mine plain while still warm and Wayne added strawberry ice cream. It was the only flavor we had. He said it was good.

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QUICK & EASY CHERRY CRISP

1 (21 - ounce) can cherry pie filling (or your favorite)

2/3 cup brown sugar (1/2 cup would work)

1/2 cup flour

1/2 cup rolled oats

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/3 cup melted butter

1/4 cup chopped pecans (I used about 1/2 cup)

Preheat the oven to 350 degrees F. Lightly spray a 2 - quart baking dish with non-stick cooking spray.

Pour the pie filling into the dish and spread evenly. You could use any fruit pie filling. I used a No Sugar Added Cherry pie filling.

Stir together the brown sugar, flour, oats, cinnamon, and nutmeg in medium sized bowl. Melt the butter in the microwave for about 30 seconds. Stir if necessary to finish melting.

Pour into the bowl with the dry ingredients and stir until all dry ingredients are moist.

Sprinkle the mixture over the top of the pie filling.

Chop the pecans and sprinkle over the top.

Bake for about 30 minutes. Cool slightly before eating.

Enjoy with or

without ice cream.

AUTUMN DUMP CAKE

2025-11-04T22:13:00.000-06:00

Yesterday was my turn at hosting our canasta group which meant I needed to find a delicious dessert to serve. I didn't really have any idea what I would make so I had to flip through a few cookbooks looking for something that looked/and/or sounded fantastic.

The first recipe I decided to make used a cake mix, pudding mix, sour cream, apple butter, 4 eggs, and apple juice plus a few more ingredients. (It was an expensive dessert to make.) Anyway the batter looked good even with all those wet ingredients and it looked fine baking; it rose to the top of the Bundt pan. The problem was the toothpick didn't come out clean. I baked it 5 more minutes and tested again - nope - not clean. So I added another 5 minutes. This time the toothpick was mostly clean. I took the cake out and let it cool for 20 minutes as the recipe said before removing the cake from the pan. Imagine my surprise when I walked back in the kitchen to do so and the cake had fallen to about half of the pan. I decided I needed to fine something else to serve but I would bake it the next morning.

The next morning I cut a slice and saw the reason it had fallen so much was that half of the slice/cake was not baked. Crazy. I don't know what the problem was. I decided to try my second choice feeling I couldn't be that unlucky that I would bake a second recipe from the cookbook that flopped.

I was correct. This Autumn Dump Cake was fabulous and helped Friend Ellen and me forget Friends Janice and Fran were beating us so badly. The pears, apples, and dried cranberries along with the caramel topping was the perfect combination. I'm glad it made so much because that means Wayne and I will be able to enjoy it for several days. I haven't made a fruity dessert in quite a while and I am so glad I finally did.

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AUTUMN DUMP CAKE

1 can (29 ounces) pear slices in light syrup OR 2 cans (15 ounces)

1 can (21 ounces) apple pie filling (Can use a No-Sugar-Added apple pie filling)

1/2 cup dried cranberries

1 package (about 15 ounces) yellow cake mix (I used a zero sugar yellow cake mix)

1/2 cup (1 stick) butter, cut into thin slices

1/4 cup caramel topping, warmed (I used a sugar-free caramel topping)

Preheat the oven to 350 degrees F. Spray a 13 x 9 - inch baking pan with nonstick cooking spray. Set aside.

Drain the pear slices, reserving the syrup.

Spread the pear slices in the bottom of the pan. Spoon the apple pie filling evenly over the pear slices.

Cut the slices into pieces with a knife.

Sprinkle the dried cranberries over all. (I actually didn't measure the dried cranberries. I just almost placed them around the pan for even coverage.)

Pour 1/2 cup of the reserved syrup over the top.

Sprinkle the dry cake mix evenly over the top. Then lightly press down the cake mix to make the top fairly flat.

Thinly slice the cold butter and place the slices over the entire top. (You want to cover the entire cake mix so if it takes a little more than 1 stick of butter, use what is needed.)

Drizzle the warmed caramel topping over the top.

Bake for 40 to 45 minutes until golden.

Cool at least 15 minutes before serving.

Delicious served with a scoop of vanilla ice cream.

PUMPKIN CHOCOLATE CHIP COOKIES

2025-10-21T20:28:00.001-05:00

It's been a while since I have made anything for the church for the Cafe Treats. I needed a break after departing the leadership of the group, but it was not my intention to break completely from the ministry. I noticed only a few had signed up for the following Sunday so I signed up to bring something. (TBD) On the Saturday before the Sunday I tried twice to choose something to make. Both times after I chose something to bake, I saw someone else had chosen something very similar.

So as they say, third time's charm, I decided to make these Pumpkin Chocolate Chip Cookies. The recipe was one that I had copied a while back but just never got around to making.

Well it may have been my third choice, but it was an excellent third choice and the visitors to the Cafe for a treat agreed. The cookie is soft and cake-like. The chocolate chip hides some of the pumpkin taste if you aren't a great fan of pumpkin, but at the same time gives you a pumpkin fix, if you like your pumpkin.

Hope you will give them a try.

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PUMPKIN CHOCOLATE CHIP COOKIES

2 cups flour

1-1/2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup light brown sugar packed

1/4 cup sugar

2 large eggs

3/4 cup pure pumpkin puree

1 teaspoon vanilla

2 cups (12 ounce bag) chocolate chips

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

Whisk together the dry ingredients - the flour, baking soda, baking powder, spices, and salt in a large mixing bowl. Set aside.

Beat the butter and sugars in a mixing bowl until light and fluffy. (I did this first and measured and mixed together the dry ingredients while the stand mixer beat.)

Add the eggs, pumpkin, and vanilla.

Beat until smooth and everything is well incorporated.

Slowly add the dry ingredients as you mix until just combined.

Fold in the chocolate chips.

Drop portions from a tablespoon scoop (flattened not rounded) onto the cookie about 2 inches apart.

Bake for 9 to 10 minutes or until lightly browned on the edges. (The cookies will be slightly puffed but will flatten slightly during cooling.)

Cool baked cookies for 5 minutes before removing to a wire rack to finish cooling.

APPLE PIE CAKE

2025-10-08T06:00:00.001-05:00

I love baking in the fall. Your kitchen is full of delicious smells without feeling so hot. And what says fall better than apples and cinnamon. Well, maybe pumpkin and spices but I will leave those for another day.

Yesterday was canasta afternoon with friends and Friend Fran was hosting. Since I make the dessert for her to serve since she doesn't do much cooking anymore, I have been on a search for several days trying to find something to bake.

This recipe was called Apple Pie Bread and it was supposed to be baked in two loaf pans. That would have been okay, but I really preferred to have something a little more inviting than a slice of quick bread. Problem solved as I decided to make a Bundt cake instead.

I have a fancy Bundt pan which may or may not be an actual Bundt brand, that I bought a few years ago from Hillcrest Thrift Shop that I like to use as the shape is a little different from the traditional Bundt pan. Some cakes that I have cooked in it didn't really show off the design because the batter was less, but that was no problem with this recipe. Since boxed cake mixes are smaller than they used to be, the added cup of flour added volume to the batter and filled the pan up nicely.

I was really pleased with how it turned out. The only thing I might have done differently is making a powdered sugar glaze and drizzled over it, but another friend who was filling in to make six players, can't do dairy. I just sprinkled the powdered sugar over it which soaks up after a while because the cake is so moist.

My friends really enjoyed it too.

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APPLE PIE CAKE

1 (21 ounce) can apple pie filling (No-Sugar-Added apple pie filling works)

1 box yellow cake mix (Sugar Free works)

4 eggs

1 cup self-rising flour *

1 tablespoon cinnamon

1 medium apple, peeled, cored, and chopped

Cinnamon/sugar for topping

*or 1 cup all-purpose flour + 1-1/2 teaspoon baking powder+1/4 teaspoon salt

Preheat the oven to 325 degrees F. Grease and flour a Bundt pan. Set aside.

Whisk together in a large bowl the cake mix, flour, and cinnamon.

If substituting the all-purpose flour for the self-rising flour, premix the all-purpose flour, baking powder, and salt before adding it the cake mix.

Mash the apple pie filling so that the apple slices are in chunks.

Lightly beat the flour eggs together in a smaller bowl. Add the pie filling and the eggs to the dry ingredients stirring just until combined.

Fold in the chopped apple.

Make sure all of the dry ingredients are mixed in.

Pour batter into the prepared pan and spread out evenly.

Sprinkle cinnamon sugar mixture over the top of the cake.

Bake for 60 minutes or until a toothpick comes out clean when inserted in the cake.

Cool 20 minutes in pan on a wire rack

before removing to platter.

Allow the cake to cool.

This is a very moist cake so just before cutting to serve, dust the top with powdered sugar.

OATMEAL COCONUT/NUT RAISIN COOKIES (GF/DF)

2025-09-22T06:00:00.007-05:00

Six months surely can go by quickly. Seems like I just had my teeth cleaned yesterday. If you follow me, you know that I always take a treat to the dental staff. I tell them it is a bribe so they won't hurt me. They never have, but there is always a first time for everything. (Just kidding.) I enjoy seeing and hearing their pleasure when they try them. One of the hygienists needs GF and another one prefers little or no sugar. So I am always looking for a recipe that meets those requirements or I can make it with substitutions to meet those requirements.

This recipe came from an older small booklet type Pillsbury County American Cookbook. I just made sure the ingredients were GF and substituted sugar substitutes. I usually don't add nuts to their treats just in case. Since the recipe called for a whole cup of chopped nuts, I felt I needed to substitute something so the consistency would be similar. I had unsweetened coconut so I added a half a cup of it for the nuts. (We like coconut in our treats.)

Since the recipe called for shortening, I didn't expect the cookies to spread. I left the cookie dough for the first pan as a "dollop", but then the next three pans, I flattened the dough with my fingertips as I liked the looks of the "flatter" cookie than the "dropped" cookie.

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OATMEAL COCONUT RAISIN COOKIES (GR)

3/4 cup shortening

1 cup firmly packed brown sugar (I used truvia brown sugar complete)

1/2 cup sugar (I used stevia)

1 egg

1/4 cup water

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon cloves

1 cup pancake mix (I used a GF pancake and baking mix)

1 cup chopped nuts (I substituted 1/2 cup unsweetened coconut)

2 cups rolled oats (I used GF rolled oats)

1 cup raisins (Mine were GF)

Preheat the oven to 350 degrees F. Grease or line two cookie sheets with parchment paper. Set aside.

Cream the shortening, brown sugar, and sugar in a large mixing bowl until soft and creamy (about 2 minutes).

Scrape the sides of the bowl as necessary.

Add egg, water, vanilla, cinnamon, and cloves.

Blend until completely mixed up.

Lightly spoon the pancake mix into a measure cup and level off.

Add the pancake mix, oats, raisins, and nuts or coconut. Mix until blended.

Using a tablespoon cookie scoop, scoop the dough and flatten off before dropping 2 inches apart on the prepared cookie sheet.

Cookies do not flatten much so if you prefer a flatter cookie, press lightly with finger tips to have a flatter cookie.

Bake 12 minutes or until golden brown on the edges.

Immediately remove from cookie sheets and cool on wire racks.

Makes almost 4 dozen cookies.

No changes for high altitude (above 3500 feet)

MAKEOVER SWEET HUMMINGBIRD CAKE

2025-09-05T16:58:00.004-05:00

I love a moist, rich cake that is simple to make. And if it is sugar-free or no-sugar-added, that makes even better since Wayne and I try to reduce our sugar intake. I know everyone isn't like us though so if you want to use a banana cake mix that will have lots of sugar, feel free to do so. The cake will still be moist and rich and simple to make. You can also use the vanilla frosting in a container that has sugar to use. (If I wanted to use one that wasn't SF though I would use the cream cheese variety.)

I made the cake for the canasta group that met at our house on Tuesday on Monday so it would be even more moist. I knew they would be excited about the choice and they were. Friend Vicky wasn't there so it was just four of us. That meant there was more leftover for us, but I did send some home with Friend Fran and to Friend Janice's husband Leon to enjoy.

Print recipe.

MAKEOVER SWEET HUMMINGBIRD CAKE

1 8 - ounce can of crushed pineapple (or 1 cup with some juice from a larger can)

1/2 cup mashed ripe banana (1 banana)

1/4 cup milk

2 eggs

1 teaspoon banana flavoring

1 Sugar Free yellow cake mix (or banana cake mix)

1 6 - ounce can sugar free vanilla frosting

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan. (I used Baker's Joy spray.) Set aside.

Beat together the first five ingredients ( crushed pineapple - banana flavoring ) in a large mixing bowl at low speed until

completely blended.

Add the cake mix and beat at medium speed for 2 minutes.

Scrape the sides of the bowl.

Pour batter into the pan and smooth out evenly.

Bake for 50 minutes or until a toothpick comes out clean when inserted in the center. (Cake will also be pulling away from the edges of the pan.)

Cool 15 minutes in the pan on a wire rack. Then remove the cake from the pan and continue to cool completely on the wire rack.

Remove the plastic lid and the foil seal on the container of frosting, and microwave for 15 to 20 seconds or until pourable. Let rest for1 minute and then drizzle over the cake allowing around the center of the cake allowing the frosting to drizzle down the inside center and outer edge.

Chop some pecans and sprinkle over the top. Press lightly to make sure they will stay on.

MY FAVORITE CHOCOLATE CHIP COOKIE

2025-08-29T19:43:00.000-05:00

What is it about a chocolate chip cookie that makes it such a favorite cookie? I know I love them so much. A good chocolate chip cookie just might be my favorite cookie of all time. I am always searching for the recipe for the perfect one and I may have finally found it.

Different people like different ingredients in their chocolate chip cookie. My friend Martin who also happens to be the godfather for my MO grandkids like what some might consider a plain boring cookie. He doesn't want any added ingredients...no nuts, no oatmeal, no pudding, no peanut butter, nothing extra but the chocolate chips. He's not particular about which chocolate you use which is nice. (I will eat any chocolate chip but my favorite is dark chocolate. I also prefer mini-chocolate chips, but won't turn down one with regular size or even chunk chocolate chips.)

Some people like soft chocolate chip cookies, but I prefer a slightly crunchy cookie. Seems like lately more than likely, the cookies I make will be more soft than crunchy.

As I said above, this just might be my favorite recipe, finally. The cookie is raised as it bakes, but in the two minutes you let them cool on the cookie sheet after taking the pan out of the oven, the cookies will flatten nicely. You just bake them until they start turning brown around the edges.

Something I especially like because I try to reduce our sugar intake, you can substitute 1/4 cup of stevia or Splenda for the 1/4 cup sugar and then also substitute 1/2 cup of brown sugar blend (complete) for the brown sugar and anyone eating the cookie would never guess it.

The recipe makes almost 2-1/2 dozen which is just the right amount for just two people to keep in the cookie jar. If you wanted more, you could just simply double the recipe.

Print recipe.

Chocolate Chip Cookies

8 tablespoons (4 ounces) butter, softened

1/4 cup sugar (stevia works fine)

1/2 cup packed brown sugar (brown sugar complete works)

1 large egg

1-1/4 cups sifted flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon dried orange peel

3/4 cup chocolate chips (I prefer mini chips)

1/2 cup chopped walnuts (optional)

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

Beat the butter and both sugars in a large mixing bowl until light and creamy. (I used a stand mixer and just set it to a medium speed and let it cream while I measured out the dry ingredients.)

Sift the flour with the salt and baking soda. Add the dried orange peel.

Scrape the sides of the bowl and then add the egg. Beat until the mixture is fluffy.

Add the dry ingredients and stir. I just used a spatula and

then add the chocolate chips (and nuts if you are using them).

Using a tablespoon cookie scoop, drop the batter about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes, until brown. I baked mine 11 minutes. The cookies will be puffy but should be browning on the edges.

Allow the cookies to cool 2 minutes before removing to a wire rack. Cookies will flatten during this time.

Makes almost 2-1/2 dozens.

PATIENCE CORNERS BLANKET OF HOPE

2025-08-10T20:12:00.002-05:00

The first time I made this block pattern I was involved in a group I found on Facebook that contained thirty women who were to make thirty 12.5 inch quilt blocks, one for each member of the group. With the thirty blocks, each person could then make themselves a quilt with blocks from all over North America. You could make the same block if you wished or make different ones.

Since then I have made a couple of Blankets of Hope for our church's quilt ministry using the pattern. It makes such a pretty quilt that several other members have used the pattern also. I just finished one that I especially liked because of the fabric prints I used and since I haven't had a tutorial in a while for a quilt pattern, I thought I would show how to make it.

It is such a versatile pattern because of its versatility with fabrics. If you are making a lap size quilt (about 42 X 48 inches), it makes up nicely using a charm pack or make it "scrappy by using scraps, or like how I made this one, use one "busy" print for all of the 4.5" squares.

The pattern consist of 42 (forty-two) 4.5 inch squares and 42 strips 4.5 X 2.5 inches and 42 strips 6.5 X 2.5 inches. To make the quilt 42 X 48 inches, I added a 3 inch border.

I used a solid for the strips that went well with the print I used for squares. I cut a strip the width of the fabric and 4.5 inches wide and a strip the width of the fabric and 6.5 inches wide. Then I cut the two strips into 2.5 inch wide pieces to make the rectangles.

From the busy print I chose, I cut strips 4.5 inch across the WOF. From each one I cut 9 (nine) 4.5 inch squares. Doing the math, that means I cut 5 (five) strips.

If you are using a charm pack, you will have to trim the squares down to 4.5 inches for this size quilt. *

Since my busy print was non-directional (didn't have a pattern that had prints going one-way), I could speed up the time to make the blocks by "chain-sewing". I took all of the squares in a pile and first sewed the shorter rectangle to one side of the square without stopping to cut the thread. I pressed the seams first to seal the stitches and then pressed the seam on both sides to one direction. Then I stitched the longer strip down the perpendicular side with the first seam. Repeated the pressing. AND the blocks were made.

All I had to do was arrange them on my design wall so that I distributed the print out over the top.

Did you notice how I arranged them? I alternated the rows so that the squares were completely surrounded by the solid color. Now that meant sometimes corners were touching with the squares and sometimes they weren't. I'm not sure which were the "patient" corners - the ones meeting or the ones not. What do you think?

I sew the blocks together to make strips (rows or columns) depending on which would be the less. In this case, the top is 6 columns by 7 rows so I will sew the vertical blocks together to make 6 columns because that will be one less strips to sew to complete the panel.

When I have the columns made, I seal the seam and then press the seams in each column going the same directions for the column. So that the seams will "nest" when I sew the columns together, I press the odd numbered columns going back toward the first block and the even numbered columns going away. Now you can do which ever way you prefer. It is easy for me to remember this way. You just want to be consistent so your seams will match up when you sew them.

Once you sew the columns together, you can press the seams any direction you wish, I just think it looks nicer if you do all of the columns the same direction.

Now I added the 3 (three) inch border by cutting 5 (five) strips 3.5 inches wide (remember the two quarter inch seams) across the width of the fabric. You need five because the "length" of the quilt will be 48 inches and your fabric is probably 42 inches at the most. The fifth strip will be pieced with two of the other strips for the sides. Sew the top and bottom strip on first and press it toward the border unless it is a white fabric. Cut off any access that you might have. Then sew two of the other strips together pressing the seam to one direction and sew it to one side of the top. Cut off the excess and then sew the excess to the last strip you cut and sew it down the last side.

To finish the quilt, I went back to the pink that I had used for the rectangles in the blocks to cut for my binding. I cut the strips 2.5 inches wide across the width of the fabric for the binding. I usually cut five strips but this pink fabric was wider and I only used three and part of a fourth one to make the binding. I sewed the binding on the back and then brought it over to the front and machine stitched a fancy decorative stitch to sew it back down. If you are sewing the binding down by hand, you will machine stitch it to the front of the quilt and bring it over to the back to slip stitch down. I have only started doing the fancy stitch because sometimes my arthritis in my hands does not want to corporate with me.

I "turned in" the Blanket of Hope yesterday when our quilting group met.

Let me know if you have any questions. I would love to see your finished quilts in the comment section. Enjoy.