Thursday, February 24, 2011

Lemon-Blueberry bundt cake

Again...2 of my favorite flavors together! My friend, Kristin, sent this recipe to me.  Seems we are always passing blueberry recipes.... this one is really really good! She got it from Martha I recommend making!


  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional)
  • **I used a combination of 1/4 cup of freshly squeezed lemon juice and 2 1/2 cups powdered sugar whisked up and poured it all over the warm cake. This was also in the optional part of the recipe and I highly recommend it**


  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
  3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired

Monday, February 21, 2011

Blueberry Brunch Cake

I have made this for about 5 years when I get HUGE blueberries! It is soooo good and moist.  When the blueberries are plump they burst and are so flavorful.  It is very simple to make and very good!
2 cups flour
2 tsp baking powder
1/4 cup applesauce**I use the cinnamon kind**
1 egg
1/2 cup milk
3/4 cup sugar
2 cups blueberries
Mix all together until blended and add the blueberries and gently stir in.

1/4 cup butter
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
Mix all together and sprinkle over the batter. Bake for 30 minutes at 375 degrees!....easy! Enjoy~

Friday, February 18, 2011

Strawberry and Cream Cheese French Toast

As you know, I make brunch on the weekends and this is a great brunch recipe.  It has to be made the night before but that makes it much easier in the a.m. when I am trying to get everything cooked! I got this from here, a great website!  The kids ate this up!
1 loaf french bread
1/2 C melted butter
3/4 C brown sugar 
1/2 C corn syrup
8  oz cream cheese
1 egg 
1/3 C sugar
1/2 C strawberry jam
8 eggs
1 C milk
*Fresh Strawberries you could use frozen as well...
Powdered sugar
 Combine the butter, brown sugar and corn syrup. Slice the bread about 1/2 inch thick.
 Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan. Make sure it covers the entire bottom of the pan. Lay your slices of bread on top of the butter and brown sugar. You can cut them in half to make sure then all fit, make sure they don't over lap.  The will be unevenly cooked if they are overlapping.
 In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat until nice and smooth. Pour on top of the bread. Layer more bread over the top of the cream cheese filling. In another bowl combine the 8 eggs and 1 C of milk. Whisk until well combined. Pour over the top of the bread.  Sprinkle the top of the bread with some cinnamon. Cover and refrigerate overnight. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking. 
 Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. Delish!! Time consuming but well worth the work!! 

Thursday, February 17, 2011

Sugar Cookies

I have no idea how I let this slide by Valentine's Day...we had 5(yes 5) snow days out of school last week. I had the neighborhood kids over to decorate cookies for one afternoon.  It was so fun! This recipe is a good one, it makes a lot so you may want to cut it in 1/2.  I make them for every holiday and decorate accordingly.
6 eggs
3 cups sugar
1 1/2 cup milk divided
1 tsp vanilla
6 tsp baking powder(dissolve in 1 cup of the milk)
3 tsp baking soda(dissolved in the remaining 1/2 cup of milk)
12 cups of flour, approx.
1/2 tsp mace

Combine all ingredients and roll out and cut into shapes.  Bake 8-10 min at 350 degrees.  Frosting~ 3/4 bag of powdered sugar
1/2 cup shortening
**some**water(to consistency)
1/2 tsp each vanilla, lemon and almond extract
food coloring...Mix all together.  YUM! Enjoy~

Wednesday, February 16, 2011

Cheesy potatoes

My kids love this side dish. So simple and pairs well with anything. AND it has cheese AND sour cream...WINNER in my book! I tried to take an appetizing photo of it...but the casserole looks like I don't have a photo.

1 (32 ounce) pk frozen hash browns
1/2 cup melted butter
8 ounces shredded cheddar cheese
1 cup onion, chopped
1 can cream of chicken soup
1 16 ounce carton of sour cream
1 cups cornflakes
1/2 tsp garlic salt
1/4 cup melted butter

Partially defrost the hash browns. Mix with 1/2 c melted butter, cheese, onion and sour cream, soup and spices.  Put in greased 9 x 13 pan. SPrinkle cornflakes on top and pour the 1/4 cup melted butter on top.  Bake uncovered 1 hour 15 minutes at 350 degrees. YUM!

Tuesday, February 15, 2011

Red Velvet Cupcakes

In the spirit of Heart Day, I made this recipe for Red Velvet cupcakes, but I made a cake instead. Eh...moderately ok, at best.  I did not think it had any flavor at all.  I am surprised because it came from one of my favorite recipe sites and I copied it off to try right away. Not all can be "keepers", though. So I am determined to find a good one this week. If you try this and like it et me know, I may need to try it again.  I think it is a cheater recipe, though, too, so it may be mental.  My husband loved the cake, for what it is worth! :)
1 pkg red velvet cake mix
1 pkg small chocolate instant pudding
8 ounces cream cheese, softened
1 stick butter softened
4 cups powdered sugar
1 cup of thawed Cool Whip
white chocolate curls*or what ever you like to decorate with*

Prepare the cake batter as per instructions and add the pudding mix into batter before spooning into muffin cups. Bake as directed for 24 cupcakes.  Cool.

Beat cream cheese and butter in a large bowl until well blended.  Gradually beat in sugar. Whisk in Cool Whip. Spoon frosting into a decorating bag and frost cupcakes.  Keep chilled.

Thursday, February 10, 2011

Black Forest Cake

This was a Super hit on Super Bowl Sunday! Who isn't a chocolate fan(um..I besides ME, of course) and this is not over powered with cherries.  It is a nice balance of vanilla, chocolate and cherry flavors.  I think it is a 'cheater' version but Brooklyn says she likes this better than Better Than Recess Cake, so I guess I will make it again. No photos because it was Super Bowl and I had so much going on in the kitchen that I ran out of time before it was dug into.

1 package of Devils food cake mix**This is the cheater version, next time I will make the REAL cake, not the box cake**
8 ounces of Cool Whip
1 Tbsp almond flavoring
2 Tbsp vanilla
1 5.1 ounce vanilla instant pudding
1 can cherry pie filing
 chocolate sprinkles and maraschino cherries for garnish

Bake cake according to package directions in a 9x13 pan. Mix pie filling and almond flavoring in a bowl, while cake is still warm poke holes in the top and put the mixture over the cake.  While cake is cooling prepare pudding and add the extra vanilla flavoring.  Fold in whipped topping and spread pudding over the cherries.  Decorate with sprinkles and cherries. Cover and chill. Enjoy~

Wednesday, February 9, 2011


Another snow day for my kids! Can you believe it? In Texas! I made chocolate chip scones and orange strawberry scones this morning for the kiddos.  these take about 5 to mix and get in the oven and another 15 to bake...Presto! Easy and De-Lish! The picture is not the best because because Tony dug right in and started eating!
2 cups flour
1/3 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups heavy cream
*Chocolate chip...add 1 cup to the batter*
*Orange strawberry add the zest from 1 orange and 1 1/2 cups fresh strawberries to the batter*

In a large bowl combine the flour, salt, baking powder, salt and zest if adding.  Add the cream and chocolate chips or fruit and stir gently with a fork.  Be careful not to over mix and only mix until the dough kind of "lumps" together.  kneed it 2 or 3 times on a clean surface and shape the dough into a large even, thick, circle.  Slice into serving sizes and if you are not going to glaze the scones you can brush cream over them and sprinkle sugar over the cream.  I glazed both this time with a powdered sugar icing with orange zest and a regular chocolate drizzle. I usually just sprinkle sugar on them but had extra time this a.m. Put the scones on a baking sheet and bake at 350 degrees for 13-15 minutes.  I usually have to bake around 18 min...until the edges start to brown. YUM!! Enjoy~

Tuesday, February 8, 2011

Cinnamon Rolls

These are so easy and so good! I made them on Friday morning for brunch and Brenn took the rest for his day in the snow with friends.
**This dough is for 24 rolls, you may want to cut it in 1/2**
2 C scalded milk
1 1/2 C warm water
2 T yeast
1 T salt
1 C sugar
1 stick butter, softened
3 eggs
10-12 C flour

Cinnamon Filling: (this is enough for 1/2 a batch)
6 T butter, softened
2 t cinnamon
1/3 C sugar
Cinnamon Glaze: (this is enough for 1/2 a batch)
8-9 C powdered sugar
6 T butter, softened
1/4-1/3 C milk
dash of salt

 Heat the milk in the microwave. Combine the warm water, yeast and a dash of sugar in the bottom of your mixer. Mix it up just a bit and then let it sit for about 3 minutes. It will get bubbly.
 Add 3 C of the flour and mix for about 1 minute. Then add the scalded milk. Add the all other ingredients, but the rest of the flour. Mix for about 1 minute. Add the rest of the flour 1 C at a time.  You have enough flour when the dough scrapes the side of the bowl clean, then mix for 7 minutes. Let the dough rise in a warm place for about 45 minutes, or until doubled in size.
Divide the dough into two balls. Let the balls rest for about 3 minutes on your counter.  Spray your counter top with cooking spray and roll out one of the dough balls onto it with a rolling pin. Spread the butter over the top of the dough, sprinkle with sugar and cinnamon.  Roll the dough up and cut the rolled up dough into 12 equal parts.
 Place the rolls onto a spayed cookie sheet.  Repeat with the other half of the dough.  Let the rolls rise in a warm oven. I turn mine to 170 degrees. Let the rolls rise until doubled in size, about 30 minutes. Turn your oven up to 350 (let the rolls stay in the oven while it increases in temperature). 
Bake for about 20 minutes.
 For the glaze, mix all ingredients in a large mixing bowl. Be sure you don't get it too thin. Add more powdered sugar if this happens. Add more milk if it's too thick. YUMMY!! Enjoy~

Sunday, February 6, 2011

Mocha Fudge Pie

This is a creamy cloud of yumminess! If you like coffee this is the pie for you!
1/3 cup hot water
4 tsp instant coffee granules, divided
1 box brownie mix(2 cups of that)
2 tsp vanilla, divided
2 large whites
3/4 cup milk
3 Tbsp Kahlua or other coffee flavored liqueur, divided
1 3.9 ounce chocolate instant pudding
3 cups cool whip, divided

Preheat oven to 325 degrees.  Combine the hot water and 2 teaspoons coffee granules in a bowl, stir well.  Add 2 cups of the brownie mix, 1 tsp vanilla and egg whites.  Stir until very mixed and blended.  Pour into a 9 inch prepared pie pan.  Bake for 22 minutes.  The crust will be fudge like.  Cool on a wire rack.  Combine the milk 2 Tbsp Kahlua, 1 tsp coffee granules, 1 tsp vanilla and pudding mix in a bowl, beat for 30 seconds on medium speed.  Fold 1 1/2 cups of the cool whip in , gently. Spread evenly over the crust.  Combine 1 Tbsp Kahlua and 1 tsp coffee granules in a bowl and stir well.  Fold in the 1 1/2 cups of cool whip.  Spread over the pudding mixture.  Sprinkle chocolate sprinkles over the top.  Cover and store in the refrigerator. Mmmm Mmmm good! De-lish~

Friday, February 4, 2011

Eclair Dessert

I have never made this type of dessert before.  I have made cream puffs and pastry shells but this crust was different.  I was not sure when I took it our of the oven but when it is all assembled it tastes good and it pretty.  I did not take a picture.  I forgot.  I made this for a Girls Night at my house and totally forgot to take pictures.  Here is a picture of a little Princess enjoying it the next day at her home! Her mom sent this to me! How cute!

1 cup all-purpose flour
1/2 cup butter (1-stick)
1/4 tsp salt
1 cup water
4 large eggs
2 pkgs. (3.4 oz) Vanilla Instant Pudding
2 1/2 cups cold milk
8 ounces cream cheese, softened (room temperature)
1 container (12 oz) Cool Whip
Chocolate syrup for drizzling
Preheat oven to 400 degrees. Bring the water, butter and salt to boil until butter is melted. Add the flour all at once and mix rapidly with a wooden spoon. Remove from heat and stir until the mixture leaves the sides of pan and forms a ball. Add eggs, one at a time, beating thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake until golden brown, about 35 minutes. Crust will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with a fork. Let cool.
For filling, use an electric mixer to beat the pudding mix, milk and softened cream cheese together until thoroughly blended. Spread pudding mixture over the baked and cooled eclair crust. Spread Cool Whip over pudding mixture.  Drizzle with chocolate syrup. IT is sooo good and tastes just like an eclair! Enjoy~

Thursday, February 3, 2011

Monkey Bread

This is an easy breakfast recipe. I have never made this one and this is a keeper! Takes no time at all and is so good! As you can see as soon as I took it out of the pan the kids dove into it!

  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional) **I did not use**
  • 1/2 cup raisins**I will do 1/2 and 1/2 next time**
      1. Preheat oven to 350 degrees F. Grease one 9 or 10 inch tube pan.
        1. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
      1. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
      1. Bake at 350 degrees F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart. Enjoy~

Wednesday, February 2, 2011

Lemon Cream Puffs

I love lemon.  I love cream puffs.  This is a great match! I like a little more lemon so I  will add more next time. Very easy and GONE...
For the Puffs~
1/2 cup butter
1 cup water
1/8 tsp salt
1 cup flour
4 eggs
In a sauce pan combine water, butter, salt and bring to a boil.  Add flour stir hard until the dough forms a ball and remove from heat and let stand for 10 minutes. Preheat oven to 400 degrees.  Add mixture to a mixing bowl and beat eggs 1 at a time until smooth.  On a cookie sheet drop by spoonfuls(size depends on how large or small you want your puffs).  Bake for 25-30 minutes.  Don't open the oven door before 25 min...the puffs will 'fall'.  Cool in a wire rack.

1 1/2 cups heavy cream
12 ounces cream cheese, softened
1 1/18 cup powdered sugar
1 1/2 tsp lemon zest**This is where I will add another 1/2-3/4 tsp of zest to get more lemon flavor**
Additional powdered sugar for dusting
**I used lemon curd to paint the dishes as well, for more lemon flavor**
Beat the heavy cream until whipped and set aside in the fridge to keep cool.  Blend the cream cheese and powdered sugar, adding the sugar a little at a time, until combined. Add the zest and blend.  Fold 1/3  of the whipped cream into the cream cheese mixture and then add the remaining cream, folding into the rest of the mixture.
Carefully cut off the tops of the puffs and add the cream mixture, top with the top of the puff and dust with powdered sugar. This is where I 'painted' the dish with lemon curd. YUM and pretty! Enjoy~

Tuesday, February 1, 2011

Pulled Pork Sandwiches

Pulled pork sandwiches were a hit! It was a hearty meal and I added melted cheese to the top of the pork and everyone gobbled them up!  I knew we would have a busy day soI threw the pork loin in the crock pot about 11 and let it cook wile we were out and came home to finish it up...easy and great!
3 lb pork loin or shoulder roast
kosher salt and pepper
2 Tbsp canola oil
1 yellow onion, chopped
1 clove garlic, minced
1/2 cup chicken broth
2 cups BBQ sauce**I used Stubbs**
3 Tbsp yellow mustard
1/4 cup honey

Sprinkle the pork with salt and pepper. In a large saute pan over med-high heat warm the oil and add the pork and turn so all sides are browned. Remove and put the roast in crock pot.  Add the onion and saute until softened and add the garlic and cook an additional minute.  Add the broth and season with salt and pepper.  Add the broth mixture to the crock pot.  Cover and cook on low until the pork is tender, about 6-8 hours.  Shred the pork with 2 forks and add the honey, BBQ and mustard, mix well and continue to cook (on high) for about 30 minutes until the sauce is thickened and blended.  Serve on toasted buns*I added cheese to ours** YUM! DE-lish! Enjoy~