Thursday, July 28, 2011

Caramel Party Mix

When I think of party mix there are three recipes that come to my mind right away. The original party mix, the white chocolate party mix, and then this one. At our house party mix is only made for Holidays or special occasions. We are getting ready to spend the weekend with my husbands family and we usually each bring a snack to share so this year I decided we would bring this one. My sister Karen introduced me to this mix a few years ago. Not sure if I should thank her or not ☺ but it is yummy, and easy! And the list of ingredients is not long - another plus in my opinion.

Here is what ya need:
1 box Crispix cereal
1 box Honeycomb
1 bag thin pretzel stix

Salted peanuts

1½ cups butter
1½ cups brown sugar

Combine the first 3 ingredients in a large bowl.

In a saucepan combine butter and brown sugar and melt over medium heat. Bring to a rolling boil;

 then pour over cereal mixture in bowl and toss to coat.

Pour onto two large baking sheets that are lined with parchment paper -

 and bake @325° for 10 minutes.

Allow to cool then add peanuts.


Linking to:
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Home Sweet Home

Sunday, July 24, 2011

Ho Ho Cake



Yes we really do LOVE this cake! I don't make a lot of cakes but this is one that never lasts long when I do make it. It tastes like a Whoopie Pie but is a LOT less time consuming then making a batch of those things. I make those now and then but always chafe at the time it takes to wrap them individually!! The original recipe calls for a cake mix but I almost never have any on hand and this recipe is just as easy as one of those anyway, with ingredients that are already in the cupboard so why bother with one of those? It's better too - of course, I could be prejudiced. Either way you prepare it, with or without a cake mix, you are gonna say - Yummm!!! Another bonus for this one when I'm in a pinch is the Vanilla Frosting I can buy around here that the Amish ladies make. It's perfect for this cake and I don't have to spend time making my own filling. That's what I used for this one in the picture, but I have made it with the kind I will share in the recipe and that is yummy too. It just takes more time and I didn't feel like I had time at 7:00 Saturday night. Luckily we are invited somewhere tonight for supper or that yummy cake wouldn't live to see Monday! Shameful, I know. But really, it takes up so much space in the fridge!! Anyway on to the good stuff -

Spray an 11x15 bar pan. Preheat oven to 350°.

I start with a Crazy Cake:

3 cups all purpose flour
2 cups white sugar
6 Tablespoons Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 Tablespoons vinegar
2 teaspoons vanilla
¾ cup canola oil
2 cups cold water

Put everything together in a mixer bowl except 1 cup water. Mix; scraping sides as necessary. Add the rest of the water and mix again. Do not overbeat. Pour into prepared pan and bake for 25-28 minutes or till toothpick comes out clean. Allow to cool completely.

 Middle Part:
5 Tablespoons all purpose flour
1¼ cups milk
Combine in a saucepan and stir over medium heat, stirring with a wire whisk until lumps are gone, then stir continually with a spoon until thickened. Cool.

Cream together and beat:
½ cup butter, softened
1 cup Crisco*
1 teaspoon vanilla
1 cup sugar

*I like to use the Crisco that I buy at the health food store that is not made with hydrogenated oil.

Add the flour mixture and beat again on high speed till lumps are gone and it is fluffy. Spread on cooled cake.

After I put this on I like to pop it into the fridge so the filling gets stiff enough to stay in place when the chocolate icing gets put on.

Creamy Milk Chocolate Frosting
¼ cup butter
1/3 cup cocoa
¼ teaspoon salt
1/3 cup milk
1½ teaspoons vanilla
3 cups powdered sugar

In a saucepan over medium/low heat combine butter, cocoa, and salt and stir until melted. Add milk and vanilla and stir with a wire whisk until smooth.

Blend in powdered sugar. If it gets too thick add more milk. Spread on cooled cake immediately.

Store in refridgerator.

Enjoy a slice of deliciousness!

Linking to:
So Sweet Sunday
Savory Sunday
Recipe Sharing Monday
Metamorphosis Monday
On The Menu Monday
Creative Blogger Party
Handmade Tuesday
Tea Time Tuesday
Two Maids a Baking
Anything Related
Sizzle Into Summer
Wow Us Wednesday
Tell Me Tuesday
Wicked Awesome Wednesday
Cast Party Wednesday
These Chicks Cooked
Time Travel Thursday
Hodge Podge Friday
Fat Cat Friday
Cupcake Apothecary
Be Blessed!

Barbequed Grilled Chicken Wraps

good and spicy w/lots of flavor!

the second day

I recently grilled some chicken with Sweet Baby Rays Original Sauce that I mixed with lime juice for extra tang. The first time around I ate it like this:

with the rice pilaf on the side. But the next day I decided to have everything in the same wrap. Yumm!!

What I had in there:
Sweet Baby Rays Original Sauce w/Lime Juice
Grilled Chicken Tender
Sauteed red and green peppers and onions
Mexican Cheeses
Rice Pilaf

I assembled the second day one and baked it at 350° until the cheese was melted and it was heated through.

Day 3 I made them with lettuce instead of the rice. Too bad I didn't have an avocado to throw in there to temper some of the spiciness. Maybe next time.☺ No matter what the combinations are they are always tasty!! So grill some extra chicken and make some wraps this week for delicious and easy lunches!

Linking to:
Savory Sunday
Metamorphosis Monday
On The Menu Monday
Creative Blogger Party
Anything Related
Be Blessed!

Friday, July 22, 2011

Is the heat getting to you?

About 6 months ago we were introduced to Advocare. Wow, I'm so glad we were! These are only two of the reasons that I am glad and I will tell you why.

Summers were always difficult for my husband, working outside in the intense heat. He always came home feeling unwell and couldn't eat and had no energy. He also struggled with muscle cramps and headaches because of the heat. He tried to hydrate with lots of water, Gatorade, and finally soda of all things, but nothing worked. Now he drinks Advocare Spark and Rehydrate and has said good bye to the cramps and headaches. He has a lot more energy too!

If this sounds like you or someone you know here is a website that could help you- Or you can send me an e-mail @  I'd be happy to direct you to either of these.

Oatmeal Cinnamon Rolls

Fresh from the oven - delicious!

♥ ♥ ♥ ♥ ♥

These are easy and I like the addition of oatmeal in there. Seems less horrid then just a whole bunch of white flour. They are of course best when they are warm from the oven, but heat up nicely in the microwave. All but one of us like the Caramel Icing. He prefers Cream Cheese Icing and that is really good too. I don't have step by step photos because of camera issues but like I always say, anyone that can read can follow a simple recipe. The pictures are just there to make it more interesting.☺ So without further ado here it is.

2 Tablespoons Instant yeast
¼ cup warm water
1 cup milk, scalded
½ cup sugar
1 teaspoon salt
4½ cups all purpose flour, divided
2 eggs
1 cup quick oats
1/3 cup butter, melted

Dissolve yeast in warm water; set aside.

In a small bowl combine sugar and salt, pour scalded milk over this and stir to dissolve sugar.

Add 1 cup flour to sugar mixture and stir until smooth.

Beat the eggs and add them to the yeast mixture along with the oatmeal. Stir to combine.

Combine both the sugar and yeast mixtures in a mixer (or you can do it by hand) and with the dough hook add enough flour to make a soft dough.

Add the melted butter last. This seemed strange to me but it worked. It was kinda messy and I had to finish the kneading (10 minutes) by hand. The end result was a very soft dough.

Cover and let rise till double (about 45 minutes). Punch down and let rise for another 10 minutes.

Divide into 3 equal parts into a ½ inch thick rectangle. Spray lightly with olive oil and spread with filling.

½ cup white sugar
½ brown sugar
2 teaspoons cinnamon

Roll up and cut into 1 inch rounds. Arrange in a greased pan (I used a 9x13 and a 9 inch round pan).

Cover and let rise again until doubled.

Bake at 375° 15-18 minutes or until golden.

Allow to cool slightly before icing with Caramel Icing. If using Cream Cheese Icing I let them cool a little longer before putting it on.

Brown Sugar or Caramel Icing
½ cup butter
1 cup brown sugar
¼ teaspoon salt
¼ cup evaporated or regular milk
¾-1 cup powdered sugar

Heat butter and sugar in a saucepan over low heat until melted.

Add salt and milk and bring to a boil.

Boil for 1 minute.

Remove from heat and cool.

Add powdered sugar and stir till smooth. It's easy to add too much powdered sugar because the icing is warm. For sure don't add more then a cup because once it cools completey it will crumble if there is too much in there.

Be Blessed!

Linking to:
Simply Link
Foodie Friday
Home Sweet Home
Time Travel Thursday
Tea Time Tuesday
Friday Potluck
Whisking Wednesday
Friday Food
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I'm Lovin' It!
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Weekend Wrap up
Strut Your Stuff Saturday
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On The Menu Monday
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Wednesday, July 20, 2011

Glazed Peanut Butter and Oatmeal Bars

Don't they look scrumptious?!

My blogger friend Mary from One Perfect Bite shared the recipe for these yummy treats a little while ago. When I saw them I knew we would have to try them here sometime. So with the youth from church coming here tonight I decided now would be the perfect time to try them out. They are simple and don't require a lot of work or special ingredients. The butterscotch chips add a nice change of taste to the usual chocolate and peanut butter combination. They are rich so cutting them in small pieces makes sense. I hope you enjoy them and make sure you visit Mary's blog. She shares delicious recipes and makes them all look so easy! Thanks Mary!

Cookie Base:
¾ cup butter, softened
¾ cup creamy peanut butter
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
2 teaspoons water
1½ teaspoons vanilla
1½ cups all purpose flour
1½ cups quick oats
¾ teaspoon baking soda
½ teaspoon salt

1¼ cups milk chocolate chips
½ cup butterscotch chips
½ cup peanut butter

1. Grease a 15x10x1 inch baking pan. Preheat oven to 325°.

2. Cream butters and sugars until light and fluffy.

3. Add eggs, water, and vanilla.

4. In a seperate bowl combine flour, oats, baking soda, and salt. Gradually add to creamed.

5. Spread evenly into prepared pan. Bake until lightly browned, about 18-22 minutes.

6. Meanwhile combine glaze ingredients in a microwave safe bowl. Melt on HIGH power, stirring until smooth. Pour over warm bars, spreading evenly. Cool completely before cutting. Yield: 48 bars

Be Blessed!

Tuesday, July 19, 2011

Marinated Grilled Burgers

Juicy and Flavorful

I like to keep frozen burger patties on hand for those times when you just don't have the time to thaw some ground beef and mix and shape your own. But I find the frozen ones boring and tasteless and dry. So I like to marinate them as they thaw. It adds great flavor and keeps them juicy. 

1½ cups ketchup
1½ cups water
¾ cup brown sugar
6 Tablespoons dried onion flakes,
3 Tablespoons Balsamic Vinegar
3 Tablespoons Worcestershire Sauce
3 teaspoons salt
3 teaspoons pepper

Mix all ingredients with a wire whisk and pour over burgers.

Allow to thaw completely before grilling to your satisfaction.

Linking to:
A Little Birdie Told Me
Savory Sunday
Be Blessed!

Monday, July 18, 2011

Nutella Swirl Peanut Butter Blondies

While I very much enjoy the Summer season with it's fresh berries and all the good things that can be made with them I do however get hungry for my good old chocolate and peanut butter concoctions.

mmm, bliss!

                                    I served them warm with ice cream for a delicious treat!

Preheat oven to 350°.

¾ cup Jif creamy peanut butter
2/3 cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla
1¾ cups Gold Medal all purpose flour
1 teaspoon baking powder
1/3 cup milk

In a mixer bowl cream the butters and sugars until fluffy.

Add the eggs and vanilla.

Beat again until fluffy, scraping down sides as needed.

In a seperate bowl combine flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour.

Pour into a 9 x 13 glass baking dish sprayed with non stick spray. Spread evenly. Drop desired amount of Nutella onto batter with a teaspoon and swirl with a wooden skewer.

Bake for 35-40 minutes @350°. Do not overbake. They are moist and were delicious served warm with ice cream!

Be Blessed!

Sunday, July 17, 2011

Seasoned Pretzels

These pretzels have been around the block and back again, but they really are such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus!

18 ounces pretzel twists
½ cup olive oil
1 envelope original Hidden Valley Ranch Mix
1 teaspoon dill weed
½ teaspoon garlic powder

Pour pretzels into a large bowl.

In a smaller bowl combine oil and seasonings and mix well with a whisk.

Pour over pretzels and toss to coat.

Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again.

Be Blessed!

Friday, July 15, 2011

Fresh Peach Pie

Oh My !

 From as long back as I remember this was how my Mom prepared fresh peach pie. Every year since I'm married I have followed in her footsteps. It doesn't seem right not to. From the comments of the boys yesterday when they saw that I had made one they have come to enjoy this as much as I did when I was young. In Shawn words,"This stuff is THE BOMB!" and in Anthony's,"This stuff is AMAZING!"

The filling is not a stiff filling that will stand perfectly when cut and served and it can be used in a variety of desserts. Pure deliciousness!! I hope you will enjoy it as much as we do!

1½ cups sugar
¾ cup clear jel, more if you want it more firm
a pinch of salt
1 pint water
1 pint 7-Up
1 Tablespoon lemon juice
1½ ounces peach jello
fresh sliced peaches
whipped cream
2 - 9 inch baked pie shells

In a saucepan combine sugar, clear jel, and salt. Stir with a wire whisk.

Add lemon juice, water, and 7-Up.

Whisk over medium-high heat and bring to a boil, stirring until thick.

Add peach jello and stir till dissolved.

Allow to cool completely before adding lots of fresh sliced peaches. The idea is for the glaze to hold things together but not to have a bite where you have just glaze. So add plenty of peaches.

I think perhaps I have to make some pie crusts today. Maybe they will offer to clean and do laundry while I do this. ☺ Every woman needs a dream! ☺

Be Blessed!

Linking to:
Friday Food
I'm Lovin' It!
Sweets For a Saturday
Sweet Indulgences
Strut Your Stuff Saturday
So Sweet Sundays
The Tattered Tag
Creative Bloggers Party
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Handmade Tuesday
A Little Birdie Told Me
This Weeks Cravings

Wednesday, July 13, 2011

Peachy Sour Cream Coffee Cake

I ♥ Peaches!!

I recently found this recipe and knew I would have to try it! I'm so glad I did! I see a flaws in the picture but there's nothing wrong with the flavor of that cake! My daughter had a friend here for the afternoon and she smelled this baking and kept coming to the kitchen asking if it's ready to sample. I thought that was kinda cute so when I took her home I sent a piece with her. She was happy!☺

Streusel Topping and Filling:
2 cups chopped nuts
1/3 cup brown sugar
3 Tablespoons white sugar
1 teaspoon cinnamon


1 cup brown sugar
½ cup white sugar
3 teaspoons cinnamon

This is what I used so that my family would help me eat it!☺

½ cup butter, softened
1 cup white sugar
2 eggs
1½ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 cup sour cream
1 teaspoon vanilla
2 cups fresh peaches,
peeled and sliced

Mix streusel ingredients and set aside. In a mixer bowl cream sugar and butter until fluffy, scraping down sides as needed. Add eggs and beat well.

In a separate bowl, whisk together dry ingredients. Add to creamed mixture. Mix. Add sour cream and vanilla.

Beat until smooth. Scrape down sides to make sure it's mixed evenly. Avoid over beating.

Spray a 9 inch Springform pan with non-stick spray and spread half of batter evenly on the bottom.

Sprinkle with 1 cup streusel mixture. Top with remaining batter and ½ cup of streusel .

Bake @ 350° for 30 minutes. Remove from oven and arrange peeled, sliced peaches on top of cake; sprinkle with remaining streusel.

 Bake an additional 45- 65 minutes. I had to go to 65 minutes because of the oven I was using. After 45 minutes I should have set the pan onto a cookie sheet to prevent the bottom from getting too brown. It didn't taste bad, but it was darker than I would have preferred.

The finished cake.

See what I mean about the bottom being brown?

But it was super delicious anyway, served warm with ice cream!

Can't wait to try this one again!

Let's I owe someone a favor?

Be Blessed!☺

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