Posted in Baked goods, Baking, Cake, cookies, Desserts, Uncategorized

Quick Double Chip Bars

I quickly rushed home from work on Friday to pull together a family meal. After rustling up a salad and main dish, I searched the pantry for a few staples that would make a base for a quick dessert. I have a semi-homemade bar recipe that’s quite easy to pull together and these Quick Double Chip Bars would work for a simple ending. For a more festive occasion, a big scoop of French vanilla ice cream, a bit of chocolate syrup, and a dollop of whipped cream can make for a more decadent dessert. We opted to munch on these in their original state while watching TV after dinner. Make sure to have on hand – glasses of cold milk, hot tea, or coffee to wash down these delicious treats.

Quick Double Chip Bars

1 pouch chocolate chip cookie mix

Butter and egg(s) called for on cookie mix pouch

1 teaspoon vanilla extract

½ cup butterscotch chips

1 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, mix cookie mix, butter, eggs, and vanilla with spoon until soft dough forms. Stir in butterscotch chips and walnuts. Using damp fingers, evenly press dough in pan.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting. Store in airtight container at room temperature.

Posted in Baked goods, Baking, Bread, breakfast, Food, Gifts, Homemade Mixes

Peanut Butter and Chocolate Chip Loaf

There is nothing quite as special as a homemade gift. Giving this holiday loaf mix is sure to make anyone smile. Pour the ingredients into stylish jars in the order suggested. Then, creatively attach the bread making instructions for a quick and delicious holiday treat.

Make a day of it… Turn on the Christmas music, gather your bulk supplies, and make an abundance of jars for the special people in your life.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Banana Bread Pudding with Chocolate Chips

Our local market usually has a reduced-priced cart of day old bakery goods situated in the back of the store. I always make a point to stop to see what’s available to perhaps make a batch of fresh bread crumbs, garlic bread, or a bread casserole. Most times, I use the bread for a morning breakfast casserole that includes eggs, milk, sausage, vegetables and cheese. But today, I wanted to make something sweet to accompany a bit of vanilla bean ice cream that I had on hand. I also had a few bananas that were beyond their peak of ripeness.

This recipe is a keeper! Served warm with a few small scoops of ice cream, this has become a family favorite!

Banana Bread Pudding with Chocolate Chips

4 eggs

2 cups milk

1 cup sugar

1 tablespoon vanilla extract

4 cups French bread, cubed

2 bananas, sliced (overly ripe, if possible)

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 7×11″ baking pan. In a large bowl, combine and mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let sit for 5-7 minutes for bread to soak up the liquid mixture. Pour into prepared pan. Bake for 30-45 minutes or until pudding is golden brown and center is set.

Posted in Baked goods, Baking, Bread, breakfast, Cake, Desserts, Food

Apple Cider Donut Cake

Several weeks ago, a local orchard hosted a day of free apple-picking. Our family took a leisurely ride out to the farm and picked oodles of gorgeous red apples in the late summer sunshine. After it was all said and done, we had picked nearly seventy pounds of apples. Our canvas bags were overflowing as we loaded them into the car and headed to the farmhouse for a hearty lunch. As we waited for our table, I thought about all of the delicious treats I could make with our lot. I would make applesauce in the pressure cooker, several spicy applesauce quick breads, a special Bundt cake that holds an array of wonderful fall flavors, peanut butter and apple slice sandwiches, and lots of other apple flavored items.

This cake is one of our family favorites. I often bring it along to various outdoor parties hosted during the autumn months. It’s a great Thanksgiving dessert. Served up with a piping hot cup of tea or coffee, this one is a winner!

Apple Cider Donut Cake

1 box yellow cake mix

¾ cup apple cider

½ cup butter, melted

1 teaspoon vanilla

4 eggs, slightly beaten

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup coarsely shredded peeled tart apples (2 medium)

Cinnamon Sugar Topping

3 tablespoons butter, melted

¼ cup sugar

1 teaspoon ground cinnamon

Heat oven to 350°F. Generously spray a Bundt cake pan with cooking spray.

In large bowl, beat together the first 6 ingredients. Stir in apples. Pour into prepared cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; loosen Cake and remove from pan to cooling rack or large, round cake platter.

Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Carefully and generously distribute sugar and cinnamon mixture over the top and sides of the cake. Cool completely, about 1 hour.

This recipe is adapted from a recipe found here:

https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

A beautiful day for a drive…Beautiful red delicious apples…

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Uncategorized

Our Favorite Pound Cake

I’ve had this recipe in my file for many years. This is absolutely a “no fail”, simplistic batter that turns out the perfect pound cake every time. While I usually add almond extract to the recipe, using lemon, anise, or rum extract will all work out great, as well. Actually, any extract will do…. Simply delicious!

Our Favorite Pound Cake

1/2 cup butter

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

2/3 cup water

1 (8 ounce) container sour cream

1 (18.25 ounce) package yellow cake mix

1 cup all-purpose flour

Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, stir in the vanilla and almond extract. Beat in water and sour cream. Carefully, add and beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Posted in Baked goods, Baking, Bread, breakfast

Fresh Blueberry and Cream Cheese Breakfast Braid

Nearly every Saturday, I peer into my over crowded refrigerator to see what left-over ingredients I can pull together to make a few quick weekend meals. This past Saturday, I wanted to make a warm coffee cake for the breakfast table. As I poked around the fridge and rummaged through various containers, I found all the ingredients needed to make this delicious, fruit-filled braid. If you’re looking for a quick baked treat, this is the one for you.

Fresh Blueberry and Cream Cheese Breakfast Braid

1 package crescent dough sheet

1 pint blueberries

8 ounces package of cream cheese, softened

¼ cup plus 1 teaspoon sugar

Zest of 1 lemon

1 tablespoon flour

2 teaspoons lemon juice

¼ cup milk

¼ teaspoon almond extract

½ cup powdered sugar

Preheat the oven to 375 degrees. On a slightly floured surface, carefully roll out the crescent dough into a thin, rectangular sheet. In a medium bowl, combine the cream cheese and 1/4 cup of granulated sugar until smooth and creamy.

Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture. In a separate bowl, toss the blueberries with the tablespoon of flour, lemon zest, and teaspoon of sugar. Carefully spread the blueberries over the cream cheese mixture.

To prepare the dough, make diagonal cuts into the dough from the exterior and cut about 1 ½” into the center on the long ends of the dough. Make roughly 8-10 cuts on each side. Pull the strips of dough over the top the blueberries, alternating sides. Transfer to a cookie sheet. Bake for about 15-20 minutes, or until golden brown.

While it is cooling, whisk together milk, almond extract, and powdered sugar to create a glaze.

When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.

Posted in appetizers/snacks, Baked goods, Baking, Pizza, Uncategorized

Spicy Garlic Chicken Pizza

I found this recipe many years ago as I sat in the dentist’s office waiting for my children to finish up with their annual checkup. When I read the ingredient list and noticed how simple the recipe appeared, I walked to the reception desk to see if I might be able to take the magazine home with me. This was an old edition and I thought they might let me have it. The receptionist was quick to agree as she said they just threw out a number of old magazines and this one must have been overlooked. Here is the original recipe as pictured in the magazine several years ago:

You can see that it’s been well used over the years… Sending along a thank you to Better Homes and Gardens and the contest winner, Kelly for a delicious weeknight recipe.

(I often add a teaspoon of fresh minced ginger to the recipe to add an Asian flair.)

Spicy Garlic Chicken Pizza

12 ounces skinless, boneless chicken breast halves

½ cup sliced green onion

2 cloves garlic, minced

2 tablespoons rice vinegar or white wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon olive oil or cooking oil

½ teaspoon crushed red pepper or 1/4 teaspoon ground red pepper

¼ teaspoon black pepper

1 tablespoon olive oil or cooking oil

1 tablespoon cornstarch

1 16 ounce (12-inch) Italian bread shell (Boboli)

½ cup shredded Monterey Jack cheese

2 tablespoons pine nuts or sliced almonds

½ cup shredded mozzarella cheese

Cut chicken into 1/2-inch pieces. In a large bowl combine half of the green onion, the minced garlic, rice or white wine vinegar, soy sauce, the 1 tablespoon oil, the crushed or ground red pepper, and the black pepper. Add the chicken pieces; stir to coat. Cover and let stand 30 minutes at room temperature or for 1 hour in refrigerator. Drain, reserving marinade.

Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or until no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon evenly atop bread shell. Sprinkle with Monterey Jack and mozzarella cheeses. Bake, uncovered, in a 400 degree F. oven for 12 minutes. Top with remaining green onion and nuts. Return to oven for 2 minutes more. Makes 6 main-dish servings.

Posted in appetizers/snacks, Baked goods, Uncategorized

No-Bake Snacking Crackers

While enjoying the 4th of July holiday with family, we took advantage of all of the festivities happening around town. Local vendors celebrated by keeping shops opened late on Friday evening while providing live music, street food and a festive atmosphere. I love supporting local vendors so we headed over to the town square to visit all of the unique boutiques, bakeries, and kitchen shops. One of the shop owners had a few taste testing stations and a selection of dry mixes that could be combined to make various snacks and dips. I purchased one of the packets but I felt I probably could make a similar mix on my own. So when I returned home, I scoured some of my cookbooks and settled on a recipe that I changed up to work with ingredients that I had on hand. Boy oh boy, these crackers didn’t last long! Everybody loved the mild spiced flavor. I’ll certainly be making these again!

No-Bake Ranch Snacking Crackers

1 – 1 ounce package ranch dressing mix

2⁄3 cup canola oil

1 tablespoon dried dill seed

1 teaspoon garlic powder

2 (10 ounce) package oyster crackers OR 1 box Ritz crackers OR 2 boxes Premium Minis crackers

In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.

In a large air-tight container (Tupperware), pack crackers. Then, pour oil mixture over crackers and toss well until coated. Cover.

Flip mixture every 10-15 minutes for 2 hours. Store in the air-tight container.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Cinnamon Roll Cake

I just love easy, semi-homemade recipes. Last week, just before the Easter holiday, stores throughout my neighborhood had great deals on baking staples like sugar, flour, eggs, and cake mix. I took advantage of many of the sales buying lots of sugar for our bees and lots of cake mix for easy recipes like the one listed below. This is always one of the first items to go when set along side other items on the breakfast buffet. This cake also travels well so taking it to Easter brunch or a summer holiday party is great. Just slice the cooled cake into 1 ½” squares and serve it right out of an attractive baking dish.

Cinnamon Roll Cake

1 box yellow cake mix

4 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

1 cup brown sugar

1 tablespoon ground cinnamon

2 cups powdered sugar

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Coat a 9×13 Baking pan with nonstick spray and set aside.

In a large bowl, combine cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.

Spread the cake batter evenly into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.

Using a butter knife gently swirl the cinnamon sugar throughout the cake batter. (Ribbons of sugar and spice.).

Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean. Cool cake for 15-20 minutes.

In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly cooled cake.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Crock pot, slow cooking

Slow Cooker Apple & Cinnamon French Toast

A cold snap bringing a dose of freezing rain and light snow showers has made for an icy, Midwest spring morning. Last evening, before heading to bed, I loaded the slow cooker with a mixture of bread, eggs, milk, cinnamon and spices. I had looked at the forecast earlier in the evening and the weather sure didn’t look pretty for the early morning hours. I thought it might be nice to have a warm and toasty slice of French toast casserole ready for the family upon waking. A fresh pot of coffee and a few fruit & yogurt parfaits would round out the meal.

As the “baking” takes place in the crockpot, the house smells heavenly. The aroma alone acts as a warm hug wafting through the house. A tip that works great; cover the slow cooker with a clean, dry towel before placing the lid on the vessel. This helps to reduce excess moisture making the French toast less soggy. If you so desire, add a handful of chopped walnuts before sprinkling the final product with maple syrup and powdered sugar. Delicious.

Slow Cooker Apple & Cinnamon French Toast

15-20 slices of day old bread

10 large eggs

1 1/2 cups milk or half-and-half

1/3 cup brown sugar, packed

1 tsp. pure vanilla extract

1/2 teaspoons ground cinnamon

1/4 teaspoons salt

pinch ground nutmeg

2 small apples, diced

Maple syrup, for serving

Powdered sugar, for serving

Grease a 6-quart slow cooker with cooking spray. Slice bread into 1” cubes; set aside.

In a large bowl, combine eggs, milk, brown sugar, ½ teaspoon cinnamon, vanilla, salt and nutmeg and beat until well combined. Gently fold bread and diced apples into egg mixture making sure each piece is well coated. Place mixture into prepared slow cooker. Place a clean, dry dish towel over the slow cooker before covering with lid. (This helps to reduce moisture build up and prevents a soggy French toast.)

Cook on low for 2 ½ to 4 hours, until the French toast is warm and cooked through. Carefully lift the entire round out of the slow cooker with a spatula.

Serve warm with chopped walnuts, maple syrup and powdered sugar.