Whoopie Pies made from a boxed cake mix!

GOOD heavens these babies are amazing! And what makes them extra special is they are from a cake mix! I am really enjoying taking short cuts! I took the recipe straight from Group Recipes. I will definitely be making pumpkin flavored pies and red velvet pies.

It takes 10 minutes to create this loveliness and serves approximately 16 people. My second favorite about this recipe is you can choose any flavor cake mix your heart desires : red velvet, pumpkin, strawberry, lemon etc! OOHh, the options are endless.  I am going to be making a sugardoodle cake! It would be heaven to make sugardoodle pies! YUM YUM YUM!

Remember I took this recipe straight from Group Recipes and did no adapting. Just copied it and created it and it is true to its directions. ***The only thing I did differently was I only used 1TBL spoon mound of batter for my pie rounds. They were a bit large.  The next time I create this I will try 1/2 a table spoon and see if that will lend to the perfect size finger food that I am looking for!***
This was 1TBLsp. prior to baking. I would have liked my pies to be this diameter as a finished product.

 PIES

• 1 boxed cake mix (I've made this with different cake mixes...chocolate, lemon, spice, Strawberry and my favorite, Red Velvet)
• 3eggs
• 1/2 cup water
• 1/2 cup oil

 Filling

• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups marshmallow Fluff
• 3/4 cup powdered sugar
• 2 oz. cream cheese, softened
• 1 1/2 tsp. vanilla
• 1/4 tsp. salt

How to make it

---

• Preheat oven to 400
• Line cookie sheet with parchment paper
• In mixing bowl beat all ingredients on medium low speed until well combined
• Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
• Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
• Cool on rack until completely cool
• In mixing bowl, add butter, marshmallow, powdered sugar, cream cheese, vanilla, and salt
• Beat until smooth
• Put 1/2 of pies, flat side up, on a cool baking sheet
• Mound about 1 1/2 tbls. filling in the center of each
• Top with remaining pies, rounded side up, and press gently so filling spreads Keep chilled until ready to serve
  

Italian Baked Pork Chops

YUM YUM IN MY TUMMY TUM TUM! We haven't had pork chops in a very long time! I think swine is definitely the under appreciated other white meat! I mean... I'm just saying!

My trick to ensuring that pork chops are always tender and moist is to boil them completely covered in water in a skillet. I will cook them almost completely done where there is showing just the slightest shade of blush or pale pink! (Think Steele Magnolias, if you are too young to know that movie. I can't only say, Sorry)

I then remove the skillet from the stove and drain the water and take rinse the pork chops. The following recipe is for 8 servings.

2 TBL. spoons dijon mustard
2 TBL spoons olive oil
1/2 tsp Italian Seasoning
1/2 cup Italian Bread crumbs
Salt and pepper
1/2 cup shredded parmesan cheese
Please add more oil or mustard to form a crust like consistency when applying to chops! This recipe was created on whim and I added things as I went. When you get into it, you will be able to see and adjust to what looks right to you.

Preheat oven to 400 degress and line baking sheet with parchment paper.
In a small bowl whisk all ingredients together. Apply to both sides of the pork chops and place on parchment paper.
Bake 10 minutes or until just cooked through. It will form a slight crust texture. If you wish you could flip the pork chops over and cook again until just crusted or at this point, they are ready to be removed from oven. Let rest 5 minutes.

I served this with mixed vegetables and mashed potatoes!

Fruit Pizza

I just love fruit and fresh fruit is always a tell tale sign to me that spring and good things are just around the corner! I keep thinking if I load my fridge with fresh veggies and fruits that it will bring out the warm weather! So far, it hasn't worked.

Nothing like a refreshing dessert. Fruit pizza has a sweet tender dough. A sugar cookie dough, topped with a smoothe cream cheese tart frosting and the brightness of any fruit you so desire to top. You can bake this on a pizza round or in a 9x13 pan. I also prefer to have my dough a bit on the thicker side, 'cuz you know; that's how I roll but please feel free to make it anyway your little heart desires.

This dessert was made for our March Birthday celebration and it is always a crowd pleaser. Ann Trujillo made this dessert! Gotta love it!

The recipe is from Allrecipes. And also adapted from two peas and their pod

FRUIT PIZZA

Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 tsp. vanilla
Zest of 1 lemon
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

Frosting:
1 package cream cheese, softened (8 oz.)
2 T sugar
1/2 cup powdered sugar
1 tsp. vanilla
1 T. fresh lemon juice
Zest of 1 lemon

Fruit:Strawberries
Blueberries
Peaches
Kiwi

CRUST
1. Preheat oven to 350 degrees F. Spray a pizza pan with cooking spray or a 9x13 pan. Set aside.
2. In a large bowl, cream together the butter and 2/3 cup sugar until smooth.
3. Mix in egg, vanilla, and lemon zest.
4. Combine the flour, cream of tartar, baking soda and salt;
5. Stir into the creamed mixture until just blended.
6. Press dough into pizza pan.
7. Bake in preheated oven for 10-12 minutes, or until lightly browned. Cool.
8. In a large bowl, beat cream cheese, sugars, vanilla, lemon juice, and lemon zest.
9. Spread on the cooled pizza crust.
10. Arrange fruit on top of the pizza. Chill until serving time.

Panera Bread Broccoli Cheddar Soup

I went to a luncheon and brought this heart warming soup! It was thick, rich and delicious! I doubled the recipe and it served 8 people perfectly, when doubled. The original recipe can be found here.
The perfect presentation would have been to serve it into bread bowls! But, I was being cost efficient and didn't find it necessary to spend $4 on a bread bowl when we had homemade rolls there as well! It was very good and I would definitely make it again!

Recipe Serves 4
Ingredients
1 tablespoon butter, melted ( I added more
1/2 medium onion, chopped (Instead, I replaced with  minced onion powder) My husband doesn't like the texture of onions.
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half ( I added more, it will depend how thin or thick you like your soup)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned (this time I omitted the carrots)
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar (Again, I added more, all of these things are to taste.)

I also added a bit of garlic powder to taste. I would start with 1/4 tsp.
Directions

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.  Garnish with fresh steamed broccoli and sprinkle with cheese. Serve with crusty roll or in a bread bowl.

Ann Trujillo's Cranberry Cake

What can I say? I have good friends who have good taste buds! Ann also likes recipes from Taste of Home and she recently brought this tart but sweet little number to a luncheon that we had! Holy Deliciousness!

This cake, is more like a bread! It is moist, it has craters of air pockets which lends it to be very airy and light! The cranberries make this not too sweet and just the perfect blend of goodness. It is the perfect treat to bring to a brunch or luncheon!

If you find that you need a little extra yumm to the dish, please add a dollup of fresh whipped topping and then sit back and swoon!

The original Recipe and credit goes to. Marilyn Paradis from Woodburn, Oregon.
Taste of Home
Yields- 15/20 servings
Prep time 15 min. Bake time 45 min

Ingredients
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

DirectionsIn a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes.
Add butter and extract; beat 2 minutes.
Gradually stir in flour just until combined.
Stir in cranberries and pecans. Spread in a greased 13-in. x 9-in. baking dish.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 229 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 79 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Cranberry Cake published in Taste of Home October/November 1996, p37

Home made Steak Tacos

Yadira has come to spend her Spring break with us and she has spoiled me from ever reaching for a pre made taco again!! I'm so sad! These are delicious and I wondered why I didn't just fry up my own tacos!

The pico de gallo is delicious! I'm eating it with everything.

Steak Tacos served with pico de gallo, spanish rice and refried beans!

Serves 4 to 6

Ingredients

1 1/2 lb flank steak, trimmed (We had left over steak from the night before)

1 tablespoon ground cumin

1 and 1/2 tablespoon chile powder

3/4 teaspoon black pepper

1 teaspoon cayenne

1 1/2 teaspoons salt

1 package of corn tortillas

Can you just taste the goodness?

DIRECTIONS

1. Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
2. While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
3. Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.

Because my steak was left over, it is NY Strip and ribeye and I sliced it thin and small to stretch it to feed all of us.
4. Cut steak thinly steak across the grain. Serve with tortillas and toppings. Because my steak was a left over. I made up the seasoning and quickly heated the meat with it for flavor!

MAKING THE TORTILLAS

Prior to frying the corn tortillas. Place a few tortillas on a microwave safe dish and place a damp paper towel over the top. Heat for 20 seconds or so. We just want these soft and pliable so they do not crack when folded.

Once tortilla is heated add a table spoon or two of the meat to the center of the tortilla. You don't want to over stuff with meat because the tortilla should fold over easily, while in the pan.

 You will want to use a fork to keep the top from unfolding. You may place more than one in the frying pan. You want to the oil to sizzle but not reach it's smoking point.

REMOVE from pan and place on paper towel to remove excess oil. Continue frying the remainder of the tortillas until all the meat is used.

The only down side to this is if you are not careful with heating the oil it can leave your house with a fried oil smell. But, it is definitely worth the satisfaction of preparing!

Home made Pico De Gallo

Where have I been? Why have I never made my own Pico De Gallo! This is wonderful and fresh and beautiful! Everything is right in the world because I now make my very own! The Mr. does not like onions at all! He loves the flavor but not the texture. So, I pulled some aside and made some without onions. He was a happy man!

Ingredients
5 to 6 roma tomatos (diced)
1 medium onion (diced very fine)
1 bunch of cilantro (chopped)
3 limes (squeezed)
You may also add jalapenos
Please click here to learn how to pick and choose the perfect lime.

Directions: Dice and chop all ingredients and then add to a medium size bowl and squeeze with lime juice. Refrigerate for 30 minutes. Serve with anything.
Yadira dicing the tomatos

MK chopping the onions, not one tear

The amount of cilantro we used

The two seperate bowls. One for the Mr. minus the onions

Squeezing the juice of 3 limes

Perfection!

How to choose the perfect lime

A lime is definitey one of the power houses to bring out the flavor of food! It can really brighten up your dish! Limes are in their peak season from May thru August! It is the perfect time to make many dishes and drinks. Limeades being amongst my favorite! Limes are an excellent source of vitamin C, Vitamin C is one of the main antioxidants found in food and the primary water-soluble antioxidant in the body.

So here is the quick and easy way on how I choose a lime. Please choose a lime that has no brown spots and is a rich dark green in color. You will want to look at the lime and make sure that the majority of the lime is glossy and smooth and not pitted. There will be some pit marks and texture near the ends but on the majority you want your lime to be smooth and a rich color.

Choose limes that are firm and heavy for their size, free of decay and mold. They should have a glossy skin that is deep green in color; although limes turn more yellow as they ripen, they are at the height of their lively, tart flavor when they are green in color. While brown spots on the skin of limes may not affect their color, limes that are mostly brownish in color should be avoided since this may be an indication that they have "scald" which may cause them to have an undesirable moldy taste.

Storing of limes - Choose limes that are firm and heavy for their size, free of decay and mold. They should have a glossy skin that is deep green in color; although limes turn more yellow as they ripen, they are at the height of their lively, tart flavor when they are green in color. While brown spots on the skin of limes may not affect their color, limes that are mostly brownish in color should be avoided since this may be an indication that they have "scald" which may cause them to have an undesirable moldy taste.

USING
Before cutting the lemon or lime in half horizontally through the center, wash the skin so that any dirt or bacteria residing on the surface will not be transferred to the fruit's interior. While you could remove any visible seeds before juicing the halves, you could also wait until after the process is complete, since there are bound to be some seeds that reside deeper and are not visible from the surface. The juice can then be extracted in a variety of ways. You can either use a juicer, reamer or do it the old fashioned way, squeezing by hand.

Linda T's Butterscotch Pecan Dessert

I went to a church event and this little beauty was beckoning my name. Normally, I am not a fan of butterscotch at all, but I thought I would live dangerously and give it a try! I am so glad I did, because it is definitely blog worthy, aka my taste buds approved!
I believe the original recipe comes from Taste of Home and was submitted by Becky Harrison in Albion, Illinois! But, for my purposes I will always remember this as Linda T's recipe! You will notice in the pictures you will see red sprinkles.  They were added just because she had a wild hair!
Can I make you fall in love with a dessert that doesn't have chocolate??

Butterscotch Pecan Dessert

1/2 cup cold butter
1 cup all purpose flour
3/4 cup chopped pecans divided
1 package (8oz) softened cream cheese
1 cup confectioners sugar
1 carton (8 oz) frozen whipped topping, thawed, divided
3-1/2 cups milk
2 packages (3.4 or 3.5 oz each) instant butterscotch or vanilla pudding!

Preheat oven to 350

Step I.
1. In a bowl, cut the butter into the flour until crumbly.
2. Stir in 1/2 cup pecans. Press into an ungreased 13x9x2 inch baking pan.
3. Bake in pan at 350 degrees for 20 minutes or until lightly browned. Cool.

Step II.
1. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping.
2. spread over crust.
3. Combine milk and pudding mix until smooth, in seperate bowl.
4. Pour over cream cheese layer.
5. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans.
6. Refrigerate for 1-2 hours and serve!
Yield- 16-20 servings!
Give it a try! It will be so worth your time!

How to Hard Boil a perfect Egg

The basics for this is pretty cut and dry. Here are the steps

1. PLACE eggs in saucepan large enough to hold them in single layer.
2. ADD cold water to cover eggs by covering 1 inch.
3. HEAT over high heat just to boiling point. I always add salt to my water. (At this point if I want to rush the process, I will cook my eggs and check whether the egg is done by removing an egg from the boiling water with a slotted spoon. Your egg is done depending on how quickly the water evaporates off of the egg! It works every time!! If your water evaporates to a dry egg in 10-15 seconds, you have a soft boiled egg!
4. REMOVE from burner. COVER pan.
5. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
6. DRAIN immediately then peel and serve warm. OR,
7. Cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

At this point you can make egg sandwhiches, egg salad and devils eggs.

Dan's famous Five Cheese Macaroni and Cheese

This might as well be called Heart attack mac and cheese because one bite into this

and your heart skips a beat for just a second. It is also a very rich and heavy

decadent dish! Eat with caution and beware your waist line will grow!!

Look at all that bubbly cheese and richness!

Ingredients:

1 stick butter

2 pint container,medium size, heavy cream.
1/2 Cup of flour
1 brick of Asiago, shred
1 brick fontina, shred
1 bag of Monterey Jack (2 cups)
1 bag sharp cheddar (4 cups)- divided, save 2 cups for topping
1/2 cup grated parmesan cheese
2 lbs elbow macaroni

- Make rue with butter and flour, add cheese and cream, if mixture gets too gummy just add milk to loosen

cook until it becomes smooth sauce.  You may need to add milk to achieve desired consistency.

Cook elbows aldente (about 6 min) drain and rinse with cold water
mix elbows with sauce, spray casserole dish or dutch oven with cooking spray before putting in mixture, top with leftover cheddar and bake 30 min at 350

Italian Christmas Cookies

Once again my sister, Jennifer has baked some amazing cookies. They were part of her Christmas tray one year. Did I tell you that my Gma is Italian. These passed the palette of many and I'm so glad I have the recipe now, because I will be baking these babies up more than just around the holidays.


Italian Christmas Cookies
 1 Cup Butter Softened
2 Cups Sugar
3 eggs
1 carton Ricotta cheese(15oz)
2tsp Vanilla
4 C flour
1tsp Salt
1tsp Baking Soda
-cream butter and sugar, add eggs one at a time.
Beat in ricotta and vanilla.
combine flour, salt and baking soda, gradually add to creamed mixture.
Drop by rounded teaspoons onto parchment paper lined sheets, bake for 10-12 min at 350 Remove to wire racks to cool then frost and decorate with sprinkles

Frosting:

1/4 C butter, softened
3-4 C Confectioners Sugar
1/2 tsp vanilla
3-4 Tbls milk
cream butter, sugar and vanilla, add enough milk til frosting reaches spreading consistency.  Frost cooled cookies, store in cool place or refrigerator for up to 1 wk.  yield 8 dozen

Soft Ginger Cookies

My sister Jennifer makes a tray of many cookies at Christmas time. My favorite cookies are those that are soft and moist and take a cookie that you can sink your teeth right through and then have a wonderful flavor burst across taste buds of your tongue! 

I love these cookies for those very reasons. They are rolled in sugar and then dipped in white chocolate which offers texture of the sugar crystals to sort of pop and then melt into your mouth next to the white chocolate that melts and dissolves upon touching your tongue! Oh, I'm in love!

I'm telling you these are to die for!

GINGER SNAP COOKIES without the Snap!

2 C Sugar
1 1/2 C Veg Oil
2 eggs
1/2 C Molasses
4 C all purpose Flour
4 tsp Baking Soda
1 Tbls Ginger
2 tsp Ground Cinnamon
1 tsp Salt
Additional sugar for rolling
1 block of vanilla Almond bark
OR
2 pkgs white choc chips (10-12oz pkgs)
1/4 Cup shortening
-combine sugar and oil, beat in eggs, stir in molasses.  Combine dry ingredients and add to creamed mixture.
-shape into balls and roll into sugar, place 2 in apart on ungreased or parchment lined sheets.

Bake at 350 for 10-12 min or until cookie springs back when touched. remove to racks to cool.
-I like to just melt the almond bark in the microwave and dip half the cookie, (I tend to agree with you, too Jen)
if you cannot find the almond bark melt white choc. chips with shortening over low heat stir til smooth and dip cookies.
yield 14 dozen!

#1 NY Coffee Cake

Let me just tell you, if you put the word New York in front of any food item you better be prepared to "BRING IT" and this coffee cake does. It is absolutely all that AND a bag of chips! This recipe comes from the book Baked Explorations by Matt Lewis, Renato Poliafito. It costs about $16 and change.

These pictures do NOTHING for the pure satisfaction that your tastebuds will thank you for!

Seriously, this is a dense and moist perfect little coffee cake!

It is this delicious scrumptious crumb topping that makes it OOH so worth it!

Ingredients:

Coffee cake: Preheat oven to 350

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 1/4 cups sour cream
• 1 teaspoon vanilla extract

Butter or spray your pan with pam. Be sure to spray sides and bottom.

For the crumb topping:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• 1 cup (2 sticks) melted butter

For the topping combine both sugars, salt, and cinnamon in a medium bowl.
Add the melted butter and combine well.
Fold in the flour until it is absorbed.
Spread onto a sheet of foil or parchment paper this will dry slightly as you make the cake.

Make the cake, sift the flour, baking powder, baking soda, and stir together in a medium bowl and set aside.
Cream the butter until it is well combined.
Scrape down the bowl and add the sugar. Beat until fluffy.
Add the eggs, one at a time, and beat until incorporated.
Scrape the bowl and mix again for 30 seconds.
 Add the sour cream and vanilla and beat just until incorporated.
Add the dry ingredients in three parts, scraping down the bowl before each addition, beaiting only until it is just incorporated.
Cake assemble, pour the batter in the prepared pan.
Scoop a handful of the topping and make a fist. The topping should hold together.
Break off in chunks and drop them over the cake.
Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.

Rotate the pan two times during the baking process.
Cool the entire pan on a wire rack for 30 minutes before serving.

Let cool slightly. I think it is the best when served just barely on the warm side! But, it is just as wonderful when completely cooled. I think I may have to make this again, just so I can give you a more accurate opinion.

Blueberry pancakes!

2 eggs
1 1/2 cups milk
4 TBS butter, melted
2 cups flour
2 TBS sugar
1 1/2 TBS baking powder
1/2 tsp salt
1 pint blueberries

Combine all dry ingredients. Add the wet ingredients and stir until uniform throughout. Gently fold in the blueberries. Cook on a skillet, flipping when the batter bubbles up on top of the pancake. Makes about 12 4 inch pancakes.