1 Minute Chocolate Frosting

Recipe is from www.cdkitchen.com

Ingredients:
1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 t vanilla

Directions:
Mix together everything but the vanilla.  Bring to a boil and boil for one minute.  Add vanilla.  Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.

Ghana Chocolate Cake

Stir together:

1 cup sugar

1 1/2 cup flour (ww or white or a mix)

1 t baking soda

1/4 cup cocoa

1/4 t salt

Add:

1 cup water

1 T vinegar

1 T vanilla

1/3 cup oil

Bake at 350 degrees for 25-30 minutes in a 9x9 greased pan.

Frosting - Mix all ingredients together:

1/2 cup butter

1/4 cup cocoa

2 cups powdered sugar (+ or -)

1 T hot water (add slowly, just amount needed)

1 T vanilla or almond flavoring

Oreo & Fudge Ice Cream Cake

I stole this recipe from the Kraft Foods website.  It is really easy and totally delicious.  Better than a lot of store bought ice cream cakes I've had.  You can make it slightly better for you by using sugar free hot fudge, sugar free cool ship, and sugar free pudding mix :-)

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) cool whip, thawed & divided
1 pkg (3.9 oz.) chocolate instant pudding
8 oreo cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

• Pour fudge topping into a medium bowl.  Whisk in 1 cup cool whip.  Add dry pudding mix; stir 2 min.  Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, side-by-side, on a 24-inch long piece of foil; top with half of the cool whip mixture.  Repeat layers.  Top with remaining sandwiches.  Frost top & sides with remaining cool whip.  Bring up foil sides; Double fold top & ends to loosely seal packet. (Try not to let foil touch the cool whip so it doesn't stick to the "frosting".)
• Freeze 4 hours or until firm (this is important - once we didn't let it freeze long enough and it was hard to cut and didn't taste as good).

Cracker Candy

My boss makes this really delicious candy around the holidays.  She shared her recipe with me :-)

Ingredients:
1 cup Butter (no substitutes)
1 cup Brown Sugar
1 tsp oil
Saltine Crackers
1 bag of Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil.  Spread oil on aluminum foil.  Lay one layer of saltines to cover pan (I prefer salt side down).  In a saucepan melt butter, add brown sugar and bring to a boil.  Boil for 2 minutes (should get foamy - don't over-stir).  Pour over crackers.  Bake for 5 minutes at 350 degrees. Sprinkle entire back of chocolate chips on top.  When melted spread evenly.  Let cool (we usually put in the fridge).  Break in small pieces to serve.

Gooey Butters

These are so good. Make sure you have someone to share with so you don't eat the entire pan!

1 yellow cake mix (other flavors can be used)
1/2 cup butter or margarine
4 eggs
8 oz cream cheese
1 tablespoon vanilla
1 lb powdered sugar (1 box or 3 3/4 cups)
Reserve 2 to 3 tablespoons of powdered sugar

Beat cake mix, melted butter and 2 eggs (batter will be stiff). Spread in 9 x 13 pan. Beat 2 eggs, cream cheese, vanilla, and sugar until smooth. Pour over first layer. Bake at 350E for 15 minutes, sprinkle reserved powdered sugar over top, then bake 20 to 30 minutes more. Best when allowed to sit overnight.

Almond Tart

1 and 2/3 cups flour
1 and 1/2 cups sugar
1 cup butter, melted
2 eggs, lightly beaten
2T almond extract
1/4t salt
2 1/2 oz. sliced almonds

Preheat oven to 350 degrees. Mix together flour, sugar, butter, eggs, almond extract, and salt. Spray two 9" pie pans with cooking spray, and divide batter evenly between the two pans. Sprinkle almonds over the top of each pan. Bake until edges are golden brown, or about 30 minutes. Serve with whipped cream and strawberries (as pictured above).

Special K Bars

Lisa shared this recipe with us in college, and it immediately became one of my favorites. I always keep everything on hand to make this quick and easy recipe.

In a double boiler, melt:
1 cup sugar
1 cup karo syrup
add...
1 1/2 cups peanut butter

Heat until smooth. Pour over 6 cups Special K cereal. Press cereal mixture into a greased 9x13 pan. In a double boiler, melt 1 bag chocolate chips and 1 bag butterscotch chips. Spread over cereal. Put in fridge until set.

Apple Dip

My friend Jen gave me this recipe, and now I'm totally addicted. It's so easy and so delicious. Perfect for a quick snack!

8 oz. package of cream cheese (if you double it, you can use a regular cream cheese and a low fat, but if you are doing a single batch, make sure you use full fat cream cheese)
3/4 cup brown sugar
1/4 cup powdered sugar
1 T vanilla

Mix until smooth.

Pudding in a Pumpkin

This is a fun fall dessert!

1 small pumpkin
1 cup sugar
6 T quick-cooking tapioca
4 C milk
1 1/4 t cinnamon
1/2 t salt
4 eggs
2 t vanilla

Cut lid off pumpkin, clean out. Sprinkle with 1 t cinnamon. Roll to dust. Put lid on pumpkin, place on broiler pan filled with 1/2" boiling water. Bake 45 minutes at 350 degrees.

After cooking 20 minutes, start tapioca pudding:
In large pan mix sugar, salt, tapioca, eggs, and milk. Let stand 10 minutes. Stir over heat until boiling. Remove from heat and add 2 t vanilla. Pour into hot pumpkin. Sprinkle lightly with cinnamon. Bake uncovered 30 minutes. Removed from oven; cover. Let set 30 minutes. Serve warm, scraping the sides of pumpkin, if desired. Serve with whipped cream.

Pumpkin Chocolate Chip Cookies

Last year I posted this recipe for pumpkin cookies, but I have a new favorite!

1 cup pumpkin
1 egg
1 1/2 cups sugar
1/2 cup shortening
1 t nutmeg
1 t cinnamon
1 t vanilla
2 1/2 cups flour
1 t salt
1 t baking soda
1 t baking powder
chocolate chips

Cream pumpkin, egg, sugar, and shortening. Add other ingredients. Mix well & add chocolate chips. Bake at 325 for 12-15 minutes (or longer if needed).

Banana Bread Cookies

I saw this recipe on Stephanie's blog and thought it sounded fabulous. I didn't want to lose it or forget about it, so I posted it here!

Cookies

3/4 c. shortening

3/4 c. brown sugar

1 egg

1/2 tsp. banana flavoring (or extract...hard to find...Chicagoan's I found this at Strack and Van Til by Target!)

1 tsp. vanilla

2 c. flour

1/4 tsp. salt

1 tsp. baking soda

2 ripe bananas, mashed

Mix shortening, brown sugar, egg, banana flavoring, and vanilla. Mix in a different bowl flour, salt and soda. Add flour mixture. Rotate bananas into batter, then mix well. Drop onto greased cookie sheet and bake at 375 for 8-11 min. (You can also add milk chocolate chips to batter (about half a bag)...which I recommend!)

Frosting

(This is what really makes the cookie good!)

6 T. Brown Sugar

4 T. Milk

4 T. Butter

Powdered Sugar

Bring all brown sugar, milk and butter to a boil. Take off heat, and add powdered sugar until frosting consistency (about 1 1/2 - 2 cups).

Strawberry Dessert

This is one of my favorite summer desserts. It so pretty and absolutely delicious.

1 package white cake mix (1 cake mix makes 2 desserts, but the rest of the ingredients are for one dessert)
1 8 oz. package cream cheese
1 pint whipping cream
1 cup powdered sugar
1 package Strawberry Danish Dessert (made with 1 1/2 cups cold water)
2 pounds strawberries, cleaned and sliced

Backe 1/2 white cake mix in greased and floured 9x13 pan until golden brown. FILLING: whip cream until soft peaks, slowly add powdered sugar, add cream cheese. Spread over cooled cake. TOPPING: Cook Danish dessert as directed on package. When cool, fold in strawberries. Chill in fridge. Serve very cold.

Note: Since it only calls for 1/2 cake mix, you can bake two cakes and freeze the other one to use later.

Pumpkin-Cinnamon Streusel Rolls

I saw this recipe on my friend Liz's blog and think they look amazing. I even stole her picture :-) I haven't tried them yet, but know I will soon, for sure!


1 package dry yeast (2 1/4 tsp)
1/4 cup warm water
3 3/4 cups flour, divided
1/2 cup canned pumpkin puree
1/2 cup skim milk
1/4 cup melted butter
1 Tbsp sugar
1 1/4 tsp salt
1/4 tsp nutmeg
Cooking Spray
3 Tbsp sugar
3 Tbsp brown sugar
2 Tbsp flour
1 1/2 tsp cinnamon
2 Tbsp chilled butter

Glaze:
3/4 cup powdered sugar
1 Tbsp hot water
1/4 tsp vanilla

1. Let yeast dissolve in warm water in large bowl; let stand 5 minutes

2. Add 3 cups flour, pumpkin puree, and next 5 ingredients to yeast mixture; beat with a mixer at medium speed until smooth. Turn dough out on floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.

4. Combine 3 Tbsp sugar, brown sugar, 2 Tbsp flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives.

5. Punch down dough, cover and let rest 5 minutes. Roll dough on floured surface into 12X10-inch rectangle. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge. Cut roll into 12 1-inch slices (mine made 18). Place in baking pan coated with cooking spray. Cover and let rise 25 minutes or until double in size.

6. Preheat oven to 375.

7. Uncover rolls. Bake at 375 for 20 minutes or until golden brown. Cool at least 15 minutes.

8. Drizzle glaze over buns.

(For those who care: 219 calories, 6.2 fat grams, 1.2 grams fiber per roll if you make 12 rolls)

Mini Glazed Lemon Cakes

I went to a "hands-on" Pampered Chef party last week where we made these lemon cakes. I love how they cook in the microwave!!! They are super moist and super delish. I removed all reference to Pampered Chef products, except on the Prep Bowls... I'm sure you can use something else, but I didn't know how to describe them!

Cakes
2 T butter, softened & divided
2 T sugar
2 small lemons, divided
1 pkg (9 oz.) yellow cake mix
1 egg
1 8 oz. container sour cream

Glaze
2 T lemon juice (from lemon used for cakes)
2 T butter
1/4 C sugar

1. For cakes, brush 6 Prep Bowls with 1 T butter; sprinkle with sugar. Thinly slice one of the lemons. Remove any seeds from the lemon slices and place one slice in the bottom of each bowl; set bowls aside.

2. Zest remaining lemon and measure 1 T of zest; set lemon aside for glaze. Place remaining 1 T butter into microwavable bowl; microwave on high 15-20 seconds or until melted. Add lemon zest, cake mix, egg, and sour cream; whisk 1 minute or until smooth (batter is pretty thick). Scoop batter evenly into prepared bowls. Place bowls in circle on microwave turntable. Microwave on high 4-5 minutes or until wooden pick inserted in centers comes out clean (cake still looks slightly wet). Carefully remove cakes from microwave; cool in bowls for 5 minutes.

3. Meanwhile, for glaze, juice reserved lemon to measure 2 T juice. Melt butter. Stir in lemon juice and sugar; microwave on high 30-60 seconds or until boiling.

4. To serve, gently tap sides of bowls to release cakes. Transfer to serving plates and drizzle glaze over cakes.

Peppermint Cookies n’ Cream Brownies

Here's another recipe that I tagged as sounding good and finally decided to try. These are amazing!

1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreo-type cookies (approx 18)

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.

Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.

Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Makes 36 brownies (or 48 bite-sized brownies).

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
1 cup chocolate chips

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 -14 minutes until firm.

Chocolate Chip Cheesecake Bars

I subscribe to a couple recipe sites, and decided to finally try one of the recipes out. My family loved this dessert!

1/2 cup cold butter
1 pouch (1 lb. 1.5 oz) Betty Crocker oatmeal chocolate chip cookie
mix
1 egg
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.

In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese. Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Cake Mix Cookies

These are the easiest cookies in the world, and I think they're pretty yummy!

1 box cake mix (my favorite is Funfetti)
2 eggs
1/2 cup oil

Mix all ingredients, form into cookie balls (I use a cookie baller), put on cookie sheet, and bake at 350 degrees for 10-15 minutes. Don't overcook!

Note: You can add chocolate chips, butterscotch chips, etc. to cookie dough before baking. Mint chips with chocolate cake mix is another of my favorites!

Pumpkin Bars

These are yummy... and a perfect fall treat!

4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin, cooked and mashed (I used canned)
2 cups flour
1 t salt
2 t baking soda
2 t cinnamon
1 8 oz. package cream cheese
4 T margarine
1 1/2 cups powdered sugar
1 t vanilla

Combine eggs, sugar, and oil in a large mixing bowl. Beat well. Blend in pumpkin. Sift flour, salt, soda, and cinnamon. Add to pumpkin mixture. Pour into greased and floured 10x15 inch baking pan. Bake at 350 degrees for 20-25 minutes. Cool. Combine cream cheese, margarine, powdered sugar, and vanilla, blending well. Spread over baked mixture. Cut into bars.

Amazing German Chocolate Cake

This german chocolate cake recipe actually bakes with the frosting in the cake! I liked it because it toned down the sweetness of the frosting and made the cake moister.

1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Slide the cake onto a serving platter and slice.