Carrot Cream Cheese Cake March 25, 2016

     There may be a little work involved in making this delicious cake, but I guarantee you will not be disappointed in how it turns out.  It’s a great way to start your Fall season baking, and the flavor in this cake will keep you coming back for more!  I hope you enjoy this as much as my family did!Carrot Cream Cheese Cake

Directions:

4 eggs
1 1/4 c oil
2 cups sugar
2 tsp vanilla extract
2 c flour
2 tsp baking soda
2 tsp baking powder 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 c grated carrots
1 c chopped walnuts

Cream Cheese Filling
8 oz cream cheese (room temperature)
1 egg
1/2 cup sugar
**Mix the filling till smooth, and set aside while you make your cake batter.

Preheat oven to 350 degrees. Grease and flour a bundt pan or 2 bread pans.

In a large bowl, beat eggs, oil, sugar & vanilla. Next, add baking soda, baking powder, salt, cinnamon, nutmeg, carrots & walnuts. Mix well, and then add your flour. Mix until you have a nice cake batter. Pour half the batter in your pan. Scoop spoonfuls of the cream cheese filling and drop them evenly across the top of the cake batter. Do not push the cream cheese into the cake batter or spread it. It will settle in perfectly all on it’s own. Pour the rest of your cake batter on top of the cream cheese layer. Leave at least a half inch header at the top of the pan. If you have leftover batter, bake it up in some muffin tins. You can be the first to taste test this delicious cake!

Bake for approximately 1 hour or until a toothpick comes out clean. When you remove it from the oven, let it sit for 5 minutes, and then flip the cake out of your bundt pan. Refrigerate before frosting.

You can use cream cheese frosting, confectioner’s sugar drizzle, or simply dust the top with confectioners sugar. Return the cake to the fridge & let it cool completely. When you slice it, you’ll be impressed with how pretty it turned out. I promise you, it tastes even better! Enjoy!

 

Simple Fudge (Dressed Up For Any Holiday!) December 19, 2015

     I made this fudge for Christmas, but it’s always a quick & easy treat to make for any holiday.  With Valentines Day coming up, you can make several kinds, and pass it out to the ones you love!

Simple Fudge (Dressed Up)

Simple Fudge (Dressed up for any holiday!)

2 (15 oz.) can Eagle Brand milk
5 c. semi sweet chocolate chips
1/4 tsp. salt
2 tsp. vanilla
1 c. chopped nuts

Melt Eagle Brand milk and chocolate chips in microwave until smooth. I generally do 2 minutes at a time, stirring, and then adding 2 minutes until mixture is hot, glossy and smooth looking. Be careful not to over cook or burn the chocolate mixture. Remove mixture from microwave,
add nuts & vanilla. Have a large cookie sheets greased with butter prepared and ready for hot mixture.
Quickly pour mixture into large buttered cookie sheet.
Makes 1 large cookie sheet. Chill 3 hours and cut 2″ squares.

**Now to dress up your fudge & give it candy shop flavors, add your favorite candy at the end of the cooking cycle. Heath Bits, Rolo’s, Crumbled Oreo Cookies, etc. After mixing in your goodies, quickly pour onto your butter greased pan. If you want sprinkles on top, you have to sprinkle them on as soon as you are done pouring the fudge in the pan so they stick. It’s fun to take a simple recipe and make it your own.

To make White Fudge, use the same recipe from above. Just substitute white chocolate chocolate chips. You can add in some of your favorites into this too. I made mine into White Gumdrop Fudge this year by adding Jots candies. Have fun!

 

A Little Wine Time! June 26, 2015

     We do whatever we can to support our local businesses, so Dave & I went to Ponchartrain Winery for a little wine testing.  We called ahead to find out when they were the least busy, and they were more than accommodating on the phone.  Neither of us had ever been to a winery, so this turned out to be a very enjoyable day for us.  The winery was a quaint establishment with an old world charm.  Customer service was provided by “Susie”, and she was wonderful.  We went home with a case of wine, and the promise to return for one of their concerts with Jazz’n The Vines.  Check out their website, and pay them a visit if you’re in the area.  You won’t regret it!  Ponchartrain Vineyards

Winery2015

 

Peanut Butter Chocolate Pie June 2, 2015

     I decided to make something yummy that appeals to Dave’s love of Peanut Butter, my love of chocolate. Mix them together, and you have the perfect match! It’s a little bit of a process, but will be worth every bite.

PeanutButterChocolatePie

 

Peanut Butter Chocolate Pie

1st Layer:
In a 9 x 13 glass pan, melt a stick & 1/2 butter
Then add:
1 1/2 pkg ground graham crackers
1/2 cup brown sugar
Mix well right in the pan, then lighly press the mixture across the bottom of the pan.

2nd Layer:
2- 3 oz pkgs vanilla pudding (cooked pudding preferred)
Mix in 3 cups of milk
Cook in microwave for 6 minutes.
Stir well, and add 3/4 cup peanut butter
Mix well until peanut butter is mixed through the pudding.
Cook for 2 more minutes. Stir again & put the mixture in the refrigerator for at least 30 minutes.
Then add 8 oz cream cheese (room temperature), and blend well with a mixer.
Pour this mixture on top of the graham cracker crust, return to the refrigerator & move on to the next layer.

3rd Layer:
16 oz canned chocolate frosting (your favorite brand)
8 oz Cool Whip (buy 16 oz container-set 8 oz aside for top)
Blend together & top your pudding layer with this chocolaty goodness.

4th layer:
Use the last 8 oz of Cool Whip to top the chocolate layer.
Sprinkle some graham cracker on top, or top with your favorite chopped up candy, chocolate curls etc.

Return the entire dish to the refrigerator & let it set up for at least 2-3 hours. If you are using it as a dish to pass, I guarantee it will be one that empties your pan quickly. Enjoy!

 

Crispy Caramel Popcorn by YankeeBelle December 27, 2014

Crispy Caramel Popcorn

Caramel Popcorn YBC

Ingredients & Directions

16 cups popped popcorn (or 4 bags microwave popped      

1/2 cup butter or 1 stick butter

1 cup brown sugar

1 cup dark Karo syrup

1 teaspoon vanilla

1/4 teaspoon baking soda

1 cup honey roasted peanuts (optional)

Instructions:

-Place the popped popcorn in a very large bowl and set aside. If you want peanuts in your popcorn, toss them in with the popcorn.

-Preheat oven to 300 degrees F. Line a baking sheet with aluminum foil and spray or just spray with non-stick cooking spray. Set aside.

In a microwave safe bowl, combine the butter, brown sugar, Karo syrup, vanilla & baking soda. Heat for 2 minutes, take out of the microwave & mix all ingredients well. Return to microwave & cook for another 3-5 minutes or until mixture is hot & bubbly. Remove from the microwave, and carefully pour the hot caramel over the popcorn. Stir quickly to coat the popcorn evenly. Spread the popcorn evenly over the baking sheet. Place in the oven for approximately 10 minutes. Flip the caramel corn over, and cook the other side for another 5-10 minutes. Remove the pan from the oven, allow it to cool & dry completely, then break it apart and eat. This is so yummy!! Store in a can with lid or other container. Plastic is fine.

 

Dusty Blueberry Muffins – Only 3 Ingredients! October 13, 2014

     I am all for quick & easy, so I started playing with these cake mix recipes. Some are great, other’s not so great. I assure you, the one’s I’m posting are tried & true. These blueberry muffins are a simple 3 ingredient recipe, and I call them “dusty” because they come out a bluish color due to the pie filling. 🙂

Dusty Blueberry Muffins

Dusty Blueberry Muffins

1 box of yellow cake mix
1 can of blueberry pie filling
1 egg

Blend all the ingredients together by hand or with your mixer. Spoon into cupcake tins sprayed with cooking spray. For this batch, I used my big 6 muffin pan, but you can certainly go with the 12 regular sized pan. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. I don’t know to many people that can resist a good muffin! Enjoy!

 

Banana Muffins October 13, 2014

Filed under: Appetizers & Party Food,Desserts,Muffins,Recipes — Susan @ 6:42 pm

     This is my go to recipe when I have bananas going to waste on the counter.   They are moist, delicious, and quick to make!

Banana Muffins

Banana Muffins
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
5 overripe bananas
1 cup brown sugar (packed)
3/4 cup unsalted butter (melted & cooled)
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts or pecans

I started this recipe by peeling the bananas of course. Place in a large mixing bowl, and use your mixer the mash them until they are smooth. Next, I simply added the rest of the ingredients, and mixed well. Spray your cupcake pan with cooking spray, and fill each one almost to the top with your banana batter. Bake at 350 for approximately 15- 20 minutes, or until toothpick comes out clean. This recipe made 12 beautiful muffins!

 

Peanut Butter Caramel Bars October 8, 2014

Filed under: Desserts,Recipes — Susan @ 12:51 pm
Tags: ,

This picture didn’t turn out as good as these yummy bars did! I’m posting it anyway, because if you are craving chocolate, peanut butter & caramel….this is your cure!!

Peanut Butter Caramel Bars

Peanut Butter Caramel Bars
1 box chocolate cake mis
1/2 cup room temperature butter
1 egg
16 snack size Reese’s Peanut Butter Cups
1/2 cup sweetened condensed milk
1 bag of Rolo Minis

Mix cake mix, egg, & butter in your bowl. I just hand mixed mine with a spoon, but you can certainly use a mixer. Spray an 8×8 pan with non-stick cooking spray. Press half of the batter into the bottom of your pan. Place the peanut butter cups on top of that layer. Press the rest of the batter over the top of the peanut butter cups. Pour the sweetened condensed milk over the top of the cake, and then sprinkle the top with your Rolos! Bake at 350 degrees for approximately 35 minutes. Cool completely & chill. Cut into bars & ENJOY!!