Lemon Bundt Cake

Lemon Bundt Cake
From Grandma's Desserts

1 box of white cake mix
1 package of lemon pudding
3 eggs
3/4 cup oil
1 cup Sprite
1 cup powdered sugar
1-2 tablespoons milk
1-2 tablespoons lemon juice

Combine first 5 ingredients and mix well. Pour into greased bundt pan. Bake at 350 for 40 minutes. Allow cake to cool for a little while and then turn out onto a plate. Mix the sugar, milk and lemon juice to prepare the glaze. Adjust ingredients as necessary to reach the right consistency. Drizzle over cake.

Energy Bites

Energy Bites

1 cup oats
1/2 cup peanut butter
1/3 cup honey
1/2 cup ground flax
1/3 cup sunflower seeds
1/2 cup chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup raisins

Combine all ingredients and mix well. Chill for 30 minutes. Roll into balls and store in refrigerator.

Fiesta Ranch Dip

Fiesta Ranch Dip
From Sweet Little Bluebird

1 packet Ranch dressing mix
16 oz. sour cream
1 can Rotel tomatoes, drained
1 cup grated cheddar cheese

Mix all ingredients in large bowl. Chill for at least 1 hour before serving.

No Bake Biscoff Chocolate Marshmallow Cookies

No Bake Biscoff Chocolate Marshmallow Cookies
From Picky Palate

• 4 tablespoons butter
• 1 cup sugar (next time I make these I may use less; these would be even better if they were a little less sweet)
• 1/2 cup heavy cream (I use milk)
• 1/2 cup Biscoff spread or peanut butter
• 1 1/2 cups quick oats
• 1/4 cup mini marshmallows (or marshmallow bits, if you can find them)
• 1 cup chocolate chips or chunks
• 
  
• Place butter, sugar and cream into a large saucepan over medium heat and stir. Let mixture come to a boil and let boil for 2 minutes while stirring, and then remove from heat. Stir in Biscoff spread until smooth. Add oats and stir. Add chocolate chips and marshmallows and only stir 2 or three times. The more you stir the more the chocolate and marshmallows melt. I like the chunks to be visible. With a medium cookie scoop, scoop mixture onto parchment paper and let set up for about 30 minutes. 

Hedgehog Meatballs

I pinned this recipe on Pinterest a few weeks ago and was really looking forward to making it. These meatballs did not disappoint! They were very flavorful. The original recipe is called Porcupine Meatballs, but I thought they looked more like hedgehogs. This recipe's a keeper and I think it will be a good one to take to a family who needs a meal.

Hedgehog Meatballs
From Free Time Frolics

1 pound ground beef
1 tablespoon chili powder
1/2 cup chopped onion, or a good sprinkle of dried onion
1 teaspoon salt
black pepper to taste
1 cup white rice
1 egg
3 tablespoons water
2 cans tomato soup
1 cup water
Worcestershire sauce
1 beef bouillon cube

Combine beef, chili powder, onion, salt, pepper, rice, egg, 3 tablespoons water and 2 tablespoons soup in a bowl. Add some Worcestershire sauce if you like. Thoroughly mix with hands. Form meat mixture into meatballs and place in a 9x13" baking dish. In another bowl combine the remaining soup, 1 cup water, some more Worcestershire sauce and beef bouillon cube. Microwave until bouillon cube melts. Stir sauce together. Pour the sauce over the meatballs. Cover the pan with foil and bake at 350 for 45 minutes.

Soft M&M Chocolate Chip Cookies

Soft M&M Chocolate Chip Cookies
From Averie Cooks

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not 'cook & serve'), OR use 2 teaspoons cornstarch in place of pudding mix (that's what I did)
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M's mixed into the dough + about 1/2 cup for placing on top of dough mounds (optional)

In a mixing bowl, combine the butter, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Scrape down the sides of the bowl and add the flour, pudding mix (or cornstarch), baking soda, and optional salt, and beat on low speed until just combined, about 1 minute.  Scrape down the sides of the bowl again, and add the chocolate chips and 3/4 cup M&Ms, and stir by hand until combined. Roll dough into balls and flatten slightly. If desired, press a few M&Ms into the top of each ball. Place balls on a plate, cover with plastic wrap and refrigerate for at least 2 hours.
Place cookies on a greased or lined baking sheet. Bake at 350 for 11 minutes.

Banana Chocolate Chip Mini-Muffins

Banana Chocolate Chip Mini-Muffins

2 cups sugar
1 cup shortening or butter
4 eggs
2 1/2 cups flour
4 large bananas
4 teaspoons water
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking soda
1 cup mini chocolate chips

Cream together the sugar and shortening/butter. Add the eggs, water and vanilla; mix again. Add the baking soda, salt and flour; mix again. Mash bananas or puree in food processor. Add to mixture and combine. Stir in the chocolate chips. Fill lined muffin cups about 3/4 full. Bake at 350 for 12-15 minutes or until done.

Notes:
1. You can substitute chopped pecans or other nuts for chocolate chips, or use a combination of both.
2. Baking time above is for mini-muffins. You can also make standard muffins or loaves; adjust baking time as necessary.

Sweet Potato Casserole

This is one of my favorite Thanksgiving side dishes! It's like a vegetable and candy all rolled into one. Why limit this to one day a year?

Sweet Potato Casserole
From Joanna Knox

For the potatoes:
6 medium sweet potatoes, cooked
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
2 eggs, beaten
cinnamon, to taste

For the topping:
1 cup brown sugar
1/3 cup butter
1/3 cup flour
1 cup pecans, chopped
cinnamon, to taste

Keep in mind, this recipe can be varied slightly to your tastes. Add more or less vanilla and cinnamon. If you want it sweeter, add more sugar.

Mix all of the ingredients in the first list together. Spread into a greased 9x13" dish. Combine the topping ingredients in a bowl. Use a pastry cutter to combine all ingredients. Sprinkle evenly over the sweet potatoes.

Bake at 350 for 45-60 minutes.

Cake Batter Pancakes

We made these for our "Happy Birthday, Jesus!" breakfast on Christmas morning. These are definitely a sweet treat, but a fun way to celebrate a birthday.

Cake Batter Pancakes
From Betty Crocker

Pancakes:
1 cup Bisquick mix
1 cup yellow cake mix
3 tablespoons candy sprinkles
1 cup milk
1 teaspoon vanilla
2 eggs

Glaze:
2 1/2 cups powdered sugar
3 tablespoons + 2 teaspoons milk
1 teaspoon vanilla

Mix pancake ingredients. Pour 1/4 cupfuls of batter onto heated skillet. Cook until golden brown. Mix glaze ingredients until smooth. Add additional milk, if necessary, to reach a consistency that is easy to drizzle. Drizzle over pancakes.

Cherry Pie

Cherry Pie
From Joanna Knox

1/3 cup flour
1 can tart, pitted cherries
3/4 cup sugar
salt
1 tablespoon butter
2 pie crusts

Combine cherries, flour, sugar and a pinch of salt in a bowl. Mix well. Place one pie crust in the bottom of the pie plate. Fill with cherry mixture. Place dollops of butter on top of filling. Top with second pie crust, trim edges and cut slits in the top. Bake at 425 for 45 minutes.

Note: If using a deep dish pie plate double the filling.

Chicken & Dumpling Casserole

A yummy, comfort food casserole! I think this would be good with some broccoli mixed in for a one-dish meal.

Chicken & Dumpling Casserole
From Plain Chicken

3-4 cups of cooked chicken
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can cream of chicken soup

Preheat oven to 400.

Melt butter in the microwave and pour into bottom of a 9x13 pan.  Shred the chicken and spread it on top of the butter.

Whisk together the milk and the flour, baking powder and salt.  Slowly pour over the chicken.  Don't stir.

Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture.  Don't stir.

Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Snickerdoodles

Aaron's favorite cookie!

Snickerdoodles

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons sugar
2 teaspoons cinnamon

Sift together the flour, cream of tartar, baking soda and salt. Set aside.

Cream together the shortening, sugar and eggs at low speed. Gradually mix in the flour mixture until the batter becomes dough-like. Chill dough until easy to handle.

Mix together the sugar and cinnamon. Roll dough into balls and roll the balls in the cinnamon and sugar mixture. Place balls on a cookie sheet and flatten slightly.

Bake at 400 for 8-10 minutes.

Gooey Butter Cake

Based on the name of this cake you ought to know whose recipe it is. Paula Deen's. It is definitely gooey and buttery. A rich treat!

Gooey Butter Cakes
From The Lady & Sons Savannah Country Cookbook

For the cake:
1 box of yellow cake mix
1 egg
1 stick butter, melted

Combine ingredients and mix well. Pat into a lightly greased 9x13 baking dish. Prepare filling.

For the filling:
8 oz. cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter, melted
16 oz. (or 3 3/4 cups) powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake at 350 for 40-50 minutes. You want the center to be a little gooey, so do not overbake.

Notes and Variations:
1. You can leave out the butter (all of it) in the filling. It still tastes great but isn't quite as rich and gooey.
2. Add a can of pumpkin and some pumpkin pie spice to the filling.
3. Use chocolate cake mix and add chocolate chips to the filling.
4. Use chocolate cake mix and add 3/4 to 1 cup peanut butter to the filling.

Ebelskiver (Filled Pancakes)

This is one of the coolest things I know how to make. Have you ever heard of Ebelskiver? I hadn't either until several years ago when I saw this really cool pan at Williams-Sonoma and had to know what it was for. Turns out it makes fluffy little pancakes stuffed with whatever deliciousness you can dream up (fruit, jam, chocolate, etc.). Today I filled them with baked cinnamon apples. I make neither Ebelskiver nor baked apples very often, and each time I make either one I wonder why I don't make them more. Neither is that difficult and both are so tasty. See if you can get your hands on one of these pans and try them out!
 

Here they are cooking before being flipped.

And after being flipped.

And here are the tiny spatulas my mom bought to go along with them. Aren't they cute?

Ebelskiver (Filled Pancakes)
From Williams Sonoma

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
4 eggs, separated
2 cups milk
4 tablespoons butter, melted, plus more for cooking
Fillings such as jam, peanut butter, chocolate or fruit
Syrup or whipped cream for serving

In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 teaspoon butter in each well of the pan. Set over medium high heat and heat until butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of your choice in the center of each pancake and top with 1 tablespoon batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers (or spatulas), flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter and filling. Serve immediately with syrup or whipped cream. Makes about 40.

Note: This makes a lot. You could easily halve the recipe.

Chicken and Rice Casserole

There are 2 things I really love about this recipe. First, it's a casserole that doesn't have any cream-of-whatever soup. I make plenty of recipes that do have canned cream soups in them, but to find a casserole that doesn't have any is a win. Second, it's really versatile. I'm already imagining how I can play around with the flavors of this dish. Ham and cheddar. Chicken-bacon-ranch. Taco seasoning and Rotel.

Chicken and Rice Casserole
From Culinary.net

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 1 tablespoon diced jalapeños
• Salt

Combine all ingredients; stir well. Pour into lightly greased 2-qt. casserole dish. Bake at 350 for 45-50 minutes.

Peanut Butter Chocolate Bars

Another Pinterest success story! I've declared my love of PB and chocolate before, and these did not disappoint. You can really taste the PB, and the chocolate layer has the perfect fudgy consistency. I don't know why I waited so long to make these. A definite keeper!

Peanut Butter Chocolate Bars
From The Girl Who Ate Everything

1 box of yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 12 oz. package of chocolate chips
1 14 oz. can of sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla

Mix the cake mix, melted butter, peanut butter and eggs in a mixing bowl. Reserve 1/2 cup of the mixture and press the rest into a 9"x13" baking dish.

In a small pan melt the chocolate chips, sweetened condensed milk and butter. Remove from heat and stir in vanilla.

Spread the chocolate mixture over the peanut butter dough. Take clumps of the reserved peanut butter mixture and smash them into thin pieces. Place evenly over the top of the chocolate layer.

Bake for 20-25 minutes at 325. Cool completely before cutting.

Coffee Creamer

Why buy expensive coffee creamer with strange chemicals in it when you can make your own in just minutes for 1/2 the cost?

Coffee Creamer
From Mrs. Happy Homemaker

14 oz. sweetened condensed milk
14 oz. milk, half-and-half or cream (I used milk)
2 teaspoons pure vanilla extract

Combine all ingredients in a container with a tight lid. Shake vigorously to combine.

Notes:
1. I saved a store-bought creamer container, washed it in the dishwasher and used it to store my homemade creamer.
2. The expiration date of your creamer is the same as the expiration date of your milk/cream.
3. You'll need to shake this very well each time you use it.
4. Check out the link to the original recipe above. She posts a link to over a dozen different flavor variations. I tried the basic version first, but some of the variations sound delish!

Ice Cream Sandwich Dessert

Here's a little something I whipped up for girls' night. I can hardly call it a recipe - just a few yummy sweets dumped in a dish that taste super delish when combined.

Ice Cream Sandwich Dessert

1 box ice cream sandwiches (I used about 10)
1 jar hot fudge sauce
1 tub Cool Whip (I used the reduced fat store brand)
Crushed Oreos or other other cookies/candy

Line the bottom of a 9x13" dish with ice cream sandwiches. Pour hot fudge sauce over sandwiches and spread evenly. Spread Cool Whip over fudge sauce. Sprinkle crushed cookies over the top. Freeze for at least 4 hours before serving.

Quiche

Aaron doesn't like recipes with baked eggs. So when he was going out of town I decided it was the perfect time to bake a quiche! I love quiche. Breakfast food in pie crust...what's not to love?

Quiche
From Better Homes and Gardens Cook Book

1 pie crust
4 beaten eggs
1 1/2 cups half-and-half, light cream or milk
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup chopped cooked ham (I used some ham and some bacon)
1 1/2 cups shredded cheddar
1 tablespoon all-purpose flour

Prepare and roll out pie crust. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake at 450 for 8 minutes. Remove foil. Bake for 4-5 minutes more or until pastry is set and dry. Remove from oven. Reduce the oven temperature to 325.

Meanwhile, in medium bowl stir together eggs, half-and-half, salt and pepper. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into hot, baked pastry shell. Bake at 325 for 40-45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Easiest Muffins Ever

I pinned this recipe on Pinterest ages ago and finally made these for breakfast last week. You couldn't ask for it to be any easier! There's no oil, butter or eggs in these. I think this is even a well-known Weight Watchers treat. Also, you can experiment with different cake flavors and add-ins. I used spice cake and added cinnamon chips.

Easiest Muffins Ever

1 box cake mix
1 can pumpkin
Add-ins such as chocolate or cinnamon chips or nuts

Thoroughly combine cake mix and pumpkin. Mix in add-ins. Spoon into paper-lined muffin tins. Bake at 350 for about 20 minutes or until done.