Oreo Ice Cream Cake

  
This weekend, we had the pleasure of visiting my sister and her family for the July 4th holiday. One of the activities that we enjoy most is remaking recipes that have become a tradition in our family. This no-bake cake is a winner. The July 4th weather is usually warm and breezy so the ice cream cake is a refreshing treat after a long day of grilling, baseball, and fireworks. Just pop the finished cake into the freezer at the start of the day and it will be waiting for you when you want to sit down and enjoy time with family and friends. What a great, no fuss, dessert!

Oreo Ice Cream Cake

1 package (20 oz.) Oreo cookies

1/4 cup margarine, melted

1 1/2 gallon vanilla ice cream, slightly softened

1 package (8 oz.) Cool Whip (thawed)

1 jar (16 oz.) hershey’s hot fudge or chocolate syrup

1/2 cup chopped nuts

1/2 cup mini Reese’s peanut butter cups or your favorite chocolate candy, optional

Lightly spray, with cooking spray, a 9×13″ pan. Crush cookies in the food processor or put them in a plastic bag and crush them with a rolling pin. Add melted butter and mix thoroughly. Press evenly into the bottom of the pan. Carefully spread the softened ice cream over the cookies. Evenly layer on the Cool Whip. Warm the fudge or chocolate until pourable in the microwave and drizzle over the Cool Whip. Sprinkle nuts over the entire cake. (Add the mini candies, optional.) Freeze for at least two hours or until firm. Enjoy!

Easy Cake Mix Apple and Banana Nut Muffins

I’ve been fooling around with cake mix recipes for years.  I often have extra fruit ripening on the counter or parked in the fridge for too long so I keep a stash of cake mixes on hand to whip up a batch of breakfast muffins. The cake mix and fruit combine easily for a quick and easy twist on the classic fruit muffin.

This week I had two bananas and a bit of homemade applesauce to add to the mix. The ratio usually requires the standard mix, 1/3 cup of oil, 3 eggs and 1 1/2 cups of a overly ripe or wet fruit.  I’ve often mixed in flavored yogurt as well.  Play around with your favorite flavor combinations and see what you come up with.  I’d love for you to share any of the cake mix combos that you enjoy.  I love this quick and easy method of baking in a semi-homemade way.

Easy Cake Mix Apple and Banana Nut Muffins

1 box cake mix, white or yellow

1/3 cup oil

3 eggs, slightly beaten

1 cup mashed overly ripe bananas (2 medium)

1/2 cup chunky applesauce (I use homemade applesauce)

1/2 cup chopped pecans

Old fashioned oats or brown sugar topping, optional

Preheat the oven to 350 degrees.  Generously spray 2 muffin pans with cooking spray or line with paper liners. In large bowl, combine all ingredients and mix well.  Divide batter evenly between muffin cups.  Sprinkle with a handful of old fashioned oats or brown sugar. Bake 20-25 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. 



Baked Oatmeal Snack Bars

Yesterday we enjoyed a mild, breezy day with low humidity.  I thought I’d do some baking before the rain and humid conditions make their way back into our lives.  

These bars are full of flavor and texture as they are chocked with delicious, sweet and crunchy goodies, sure to satisfy your mid-day cravings.  The bars are also great for an on-the-go breakfast.  If you take the train into work, forego the expensive coffee shop baked goods and pack up one of these little gems for a healthier breakfast choice.  Pull out the Keurig and brew your own cup of coffee and be on your way.  What a great way to start the day!

Baked Oatmeal Snack Bars
3 cups rolled oats
1 cup chopped walnuts or pecans

1 cup raisins (any dried fruit will do)

1/2 cup sunflower seeds

1/4 cup packed brown sugar

2 tsp cinnamon

1 1/2 tsp salt

1/4 cup canola oil

1 1/2 cups skim milk

2 eggs, lightly beaten

1 tsp vanilla     

Preheat oven to 350 degrees.  Spray with cooking spray, a 13×9″ baking dish.  In a large mixing bowl, combine dry ingredients.  In a separate bowl, combine wet ingredients, mix well.  Pour wet ingredients into dry ingredients; stir to combine. Pour into prepared baking dish.  Sprinkle a handful of old fashioned oats over the top.  Bake for 35-40 minutes. Cool and cut into squares.

Apple-Apricot Fruit Leather

This week I decided to try my hand at making fruit leather.  I’ve had a great deal of success drying fruits and vegetables so I thought it might be fun to change things up a bit. My dehydrator comes equipped with various trays and supplies for drying fruits, vegetables, herbs, and leathers.  Using puréed fresh fruit, baby food, or applesauce make for quick and easy assembly.  Plug the dehydrator in just before going to bed and (in most cases) in the morning, you’ll have a delicious homemade treat that can be stored at room temperature for a few weeks in an airtight container.  You can also pop these treats into the freezer and they’ll keep for about 1 year.  

These were a big hit with my family.  I’ve got lots of fresh strawberries parked in the fridge so I think I’ll give this a try with puréed strawberries and honey next time.

Apple-Apricot Leather

1 (8 oz) jar puréed baby food

1-2 cups sweetened or unsweetened applesauce

In a medium bowl, mix applesauce with apricot purée.  Cover with plastic wrap and microwave on high for 6-8 minutes or until the mixture reaches 160 degrees.  Stir every few minutes.  

Cool slightly.  Spread mixture evenly on dehydrator fruit leather drying trays.



Drying times very depending on equipment, humidity in the air, and thickness of fruit.  Fruit leather usually requires at least 8 hours to set completely.  Follow manufacturer’s directions for specifics about varying drying times.  



Dry fruit at 140 degrees until no indentation is left when you touch the center with your finger.

While still warm, peel fruit leather from drying tray.

Quarter fold the fruit leather for slicing.

Slice into wedges or as desired.

Wrap well in plastic wrap for storage.

Store at room temperature in airtight container.



Here’s a great resource for important guidance when drying fruit…
http://nchfp.uga.edu/how/dry/fruit_leathers.html

Sweet and Spicy Pepper Relish

While waiting in the checkout line at a local grocery store this week, I noticed a monthly cookbook tucked into the magazine rack close to the register.  The front cover and title focused on “Canning and Preserving”.  It was a “Taste of Home” publication and I’ve always been a big fan of the reader provided recipe contributions showcased in the magazine. I’m a sucker for spending extra cash in the checkout lane so I threw the book in my cart.

 As I thumbed through my newly purchased mini-cookbook, a recipe for pepper relish caught my eye.  It looked simple and straightforward so I decided to purchase the ingredients to give it a try. 

The result, a sweet and spicy mixture that’s a perfect condiment for bratwurst links,  steak or baked chicken. Great with anything cooked on the grill…   It can also be used as a flavorful appetizer paired with cream cheese and crackers.



 Here’s the link to the recipe:  

http://www.tasteofhome.com/recipes/autumn-pepper-relish/print

I changed the pepper ratio a bit, but not much…

Sweet and Spicy Pepper Relish

(Adapted for Taste of Home)

6 medium sweet red peppers 
2 medium green peppers

6 jalapeno peppers

4 medium Granny Smith apples (about 1-1/4 pounds)

2 medium pears (about 1 pound)

1 medium onion

3 tablespoons canning salt

2 cups white vinegar

2 cups sugar

1 cup packed brown sugar

3/4 teaspoon fennel seed

Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.

Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool for 12 to 24 hours before removing the bands and storing in a cool, dry location.

Irish Soda Bread Loaf

I’ve been making Irish Soda Bread for years.  And I’ve certainly posted my fair share of soda bread recipes over the years.  However, this recipe is definitely the easiest of the bunch to assemble.  While the usual suspects appear in the ingredient list of this less than traditional recipe, the dough includes the addition of an egg so there is no need to knead.  Just combine the ingredients with a spatula or wooden spoon and drop the moist dough into a standard-sized loaf pan. The result… A less crumbly loaf that’s a bit more moist as compared to the traditional bread round or scone. This loaf slices beautifully.  

I hope you have a few spare moments  to “throw on the kettle” and assemble this delicious Irish Soda Bread Loaf. There’s nothing like a fresh pot of tea with a thick slice of this gorgeous bread slathered with butter and homemade strawberry-rhubarb jam.

Irish Soda Bread Loaf

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups raisins 

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter or margarine, melted

A handful of old fashioned oats for the topping

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. Combine flour, baking powder, sugar, salt, baking soda and raisins. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan. Sprinkle old fashioned oats over the batter; press lightly. Bake for 55 to 60 minutes, or until a toothpick inserted in the bread comes out clean. Cool completely before slicing.

Bakery Style Chocolate Chip Cookies



In my house, we often thank others with a small token of appreciation by sending along a special treat from the kitchen.  This week my daughter M whipped up this simple, yet scrumptious treat for a co-worker that had kindly obliged a special request from my husband.  This particular co-worker has a side business creating personalized signs.  My husband had placed a special order with the company but on completion of the project, the gentlemen would accept no payment for his handiwork.  Arriving home from work, my husband asked M to bake something delicious to thank the man for taking the time to finish the project at no charge.  M quickly rifled through a selection of recipes from our “go-to” cookbook.  She settled on a recipe for what seemed to be a delicious chocolate chip cookie. Her recipe is adapted from the original found in our Allrecipes Cookbook.  I’ve had the book for years and I just love the wonderful collection of recipes that sit between the well worn covers.

If you’re so inclined, look up the original recipe online.  Here’s the web link…  http://m.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

M carefully followed the recipe with a few exceptions.  (Adding chopped nuts or dried fruit can kick things up a bit.) To our delight, the cookies turned out beautifully, chocked with lots of chocolate morsels and crisp around the edges.  We will definitely make this recipe again.

Bakery Style Chocolate Chip Cookies

 2 cups flour (can substitute 1 cup flour + 1 cup oat bran)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup margarine, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

1 cup chopped pecans, optional

Preheat the oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.  In a large bowl, combine flour, baking soda and salt; set aside.  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Drop cookie dough with an ice cream scoop, one at a time, onto prepared cookie sheets. Cookies should be about 3 inches apart.  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.



Here’s the thank you note sent a few days later…