Lemon Cheese Bars with Fresh Berries

These are very good.  I love using fresh berries in the summer and these blueberries are so juicy and the lemon is subtle but bright to add layers of flavor. They were a huge hit!


Recipe~

Crust
1/3 c softened butter
¼ c packed brown sugar
¼ tsp salt
¼ tsp nutmeg or mace
1 c flour
cooking spray

Filling
1 c low fat cottage cheese
1 c white sugar
2 Tbsp flour
1 Tbsp lemon rind
3 ½ Tbsp fresh lemon juice
¼ tsp baking powder
1 large egg
1 large egg white
¾ cup blueberries for topping

Preheat oven to 350 degrees
Place 1st 4 ingredients in a large bowl and beat with a mixer at medium speed until smooth. Spoon flour into dry measuring cup lightly and level with a knife. Add flour to butter mixture and beat on low until mixed well. Press into a greased 8 inch square pan. Bake for 20 minutes.

Place cottage cheese in food processor and blend for 2 minutes, scraping 1 time. Add the 1 cup of sugar and remaining filling ingredients, not the blueberries. Process until well blended, about 1 minute. Pour into baked crust. Sprinkle the blueberries on top. Bake for 25 
minutes, or until set. The edges will start to brown slightly. Cool. Cover and chill 8 hours.

Enjoy!

M&M Chocolate Cookies

Our son went back to college.I wanted him to have a care package right away so I made these.  He loves M&M's so I thought these would be a good way to start off the semester. They looked yummy!

Recipe~


1 cup butter...real butter is best!
1 c sugar
3/4 c brown sugar
2 large eggs
1 tsp vanilla
1/2tsp salt
2 1/4 c flour
1/3 c cocoa powder
1 tsp bakingsoda
1 1/2cups of mini M&M baking chips * I would use the regular M&M's next time
1 c nuts, optional

In a large bowl cream the butter (I melted mine) and both sugars. Then add the eggs and vanilla and mix again.  Whisk the flour, soda, cocoa and salt in another bowl. Slowly add to the butter combo and combine well. Throw the M&M's (and nuts) in and chill for at least 1 hour.  I use an ice cream scoop for my cookies to make them large. I also use parchment paper whenI make cookies. Bake in a 350 degree oven for 8-10 minutes. They sure smell good when baking! Enjoy~

Cheddar Broccoli soup

WOW! After 2 years I am making a post.  We have moved 3 times, our last graduated and is attending college in Texas.   I feel now that we making our home, for a little while, in Colorado I will start blogging again. I made this soup today. I will change a lot next time I make it.  Colorado has more soup weather than Texas for sure!

Recipe~

1 Tbsp of butter plus 4 additional Tbsp
1/2 cup diced onion
1 clove minced garlic
1/4 cup flour
2 c veggie stock
2 c half and half
2 c broccoli florets, bite sized
2 carrots, peeled and sliced thin
3/4 tsp salt
3/4 tsp pepper
1/2 tsp smoked paprika
1/2 tsp dry mustard
cayenne pinch, or more to taste
8 ounces of freshly grated cheddar cheese

Add 1 Tbsp butter in small saucepan and add onion, saute until almost brown add garlic for 30 seconds, stirring constantly. Remove from heat and set aside.  In a heavy pot add the additional butter and flour, cook over medium heat whisking constantly until thick, very important  to wait until very thick.  Add the veggie stock very slowly, whisking all the time.  Add the half and half slowly and continue whisking.  SImmer on low for 20 minutes.  Stir when the skin forms to incorporate. Add the broccoli and carrots after 20 minutes with the onion/garlic mix and spices.  Stir well and simmer 20-25 minutes stirring at times to make sure the skin doesn't form.  Add the cheese, reserving a little for the top of the soup as a garnish.  Ladle up and garnish with cheese.  I served mine with crusty bread.  Enjoy~

Peppermint Chocolate Cake

Mmmmmmmmmm!! Peppermint! This icing is sooooo good.  I ate it by itself, shhhh, it was Sunday, so it was calorie free....yeah! That's it! Calorie free Sunday.  The cake was great, too, I'm just not a chocolate fan.  Make this cake to be someones favorite person today!

~Recipe~
1 ounce dark chocolate (I used chips)
1/2 cup dutch pressed chocolate
2/3 c hot coffee
1/3 c whole milk...part of the calorie free... :)
1 1/3 c flour
1 tsp baking soda
1/2 tsp salt
10 TBSP butter, soft
1 c packed brown sugar
1/2 c sugar
3 eggs
1 tsp vanilla

Icing~
1 1/2 sticks butter, soft
6 c powdered sugar
1 1/2 tsp peppermint extract
6 TBSP cream
crushed candy canes for center and topping

preheat oven to 325 F.  Butter(I use Pam with flour) 2 8 inch round cake pans.  COmbine the chocolate chips, cocoa and coffee in a small bowl and stir until smooth, add moil and stir or whisk again.  In another bowl combine the flour, baking soda and salt.  In a mixing bowl beat the sugars and butter until fluffy.  Then add eggs 1 at at time and beat well after each addition. Add vanilla, scrape bowl and beat for 30 seconds.  Add the flour and chocolate alternately beginning and ending with the flour. Divide the batter evenly between the 2 pans. Bake for 35-40 minutes.  Allow to cool 15 minutes  before turning onto a wire rack to cool completely. To make the icing combine the butter, powdered sugar and peppermint extract and beat, add the cream slowly until it is spreadable.  Layer the cake, frosting, sprinkle some crushed candy canes, cake and rest of frosting over all of the cake.  End with the crushed candy canes... Ta da! YUMMILICIOUS!
Enjoy~

Crockpot Apple Butter

This is ridiculously easy and it makes the house smell so warm and 'cinnamony'.  Mmmmmm! Perfect for a Fall day, not that 85 degrees is a typical Fall day....but in Houston it is! :)

~Recipe~
3 1/2 lbs of apples....1/2 of that should be Granny Smith.  Peel, core and slice all the apples and put into a crockpot.  To the crock add~
*3 c sugar
2 tsp cinnamon (I thought it was a bit too much)
1 tsp nutmeg
dash of salt
1/2 tsp allspice
1/2 tsp cardamom
3/4 c water or apple juice (I used juice)
Mix all inteh crock pot.  Put on low and let cook about 8 hours.  If it is still runny, take the top off and let cook until thick, stir as not to scorch.
Mash in a blender until chunky or smooth, whatever you prefer.  YUM!
The apples just cooked and not blended are very tasty as well.  The would make a great ice cream topping. Enjoy~

Easy Chocolate Lava Cake

This is super easy to throw together and bake while you are eating and it will be a perfect ending to dinner. It is so rich and the filling is sooooooo gooey. YUM! I am not a chocolate fan, as you know, but this is not overwhelming with chocolate. Bake is....soon!

~Recipe~
1 c flour
3/4 c sugar
6 Tbsp baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 c whole milk
2 Tbsp canola oil
1 tsp vanilla
1 c packed brown sugar
1 4/3 c hot water
Toppings~ I used cool whip and white and dark chocolate

Combine the flour, sugar, 2 Tbsp cocoa, baking powder and salt in a large bowl and then add in the milk, oil and vanilla. COmbine well.  Spread into an ungreased 9 inch square baking pan.  In another bowl mix together the 4 Tbsp cocoa and brown sugar, sprinkle it over the batter.  POur the hot water over the top and DO NOT stir.  Bake at 350 degrees for about 40 minutes.  Serve warm and top with whatever you like!
Enjoy~

Peach Blueberry Crisp

There is nothing like Texas peaches! YUM! We are all moved to Houston and in our new home, finally! I decided to take advantage of some HUGE, ripe, juicy peaches and make a new recipe tonight.  This is ridiculously easy and delish! Try it...now...with a pile of vanilla bean ice cream!

~Recipe~
3 cups fresh peaches (you can use frozen as well) I dip mine in boiling water for a quick second to get the peel loose and then I peel them.
1 cup fresh blueberries (frozen is okey dokey, too)
2 Tbsp brown sugar
1 Tbsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg (yum!)

Topping~
2 cups vanilla granola
1/4 c melted butter
2 Tbsp
ice cream for top!

Heat the oven to 375 degrees
Spray the bottom and sides of an 8x8 baking dish.  Add the blueberries and peeled peaches to the bottom.  Mix the brown sugar, corn starch, cinnamon and nutmeg in a small bowl and sprinkle on top of the fruit.  Bake 15 minutes.  Combine the granola, brown sugar and butter in another bowl**I will definitely double this next time, who doesn't love the topping?) Sprinkle over the top of the fruit and bake additional 13-15 minutes. Serve warm with ice cream! YUMM! Enjoy~

Red Velvet Cake

It has taken me sooo long to get this posted.  I apologize. I had the flu virus for over 3 weeks and then basketball tourneys....so here it is....FINALLY!! This cake is great and easy.  The kids ate the whole cake after school, I saved 1 piece for Tony!

~Recipe~

2 1/2 cups flour
2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
3 Tablespoons cocoa powder
1 Tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)*I use buttermilk all the time!*
1 oz. red food coloring *I use a whole bottle*

Preheat oven to 325 degrees. Grease a Bundt pan. Place one cupcake liner in a cupcake tin...this is the CUTE topping! This adds so much to the look of the yummy cake.  In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

Frosting~
1 8 oz. package cream cheese *softened
1/2 cup unsalted butter *softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
approx. 1/4 cup milk *use whole milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake. Crumble cupcake and sprinkle over top of cake. * I do not cover the cake...I drizzle, it is very sweet.  Enjoy~

Super easy potato soup

This is really ridiculous easy and so yummy! Its ben unusually cool here in Dallas so I tried to come up with something that was not my go-to comfort food.  We love potato soup but this is now the new fave!

~Recipe~
1 30 oz bag of shredded hash browns
3 14 cans of chicken broth
1 can cream of chicken soup
1/2 c onion chopped
1/4 tsp ground pepper
1 8 ounce pkg of cream cheese*The real deal...none of the fat free stuff here**

Combing all ingredients in a slow cooker EXCEPT for the cream cheese.  Cook on low for 6-8 hours.  About 1 hour before serving add the cream cheese and heat until it is rich and creamy and yummy! I served mine with bacon and cheese...Enjoy~

Peanut Butter 'n Jelly Bars

Ok! These are a perfect, easy, go-to snack! I can't believe I have never made these.  Try them...soon!

~Recipe~
1/2 cup butter, melted
1/4 cup creamy peanut butter, melted
1 c brown sugar
1 large egg
2 teaspoons vanilla
1 1/4 c flour
1/4 tsp salt
1/3 c creamy peanut butter
1/3 c of your favorite jelly *I used raspberry*
Preheat oven to 350 degrees
spray an 8x8 pan with cooking spray

Melt the butter in a microwave bowl, took mine about 45 seconds. Then add the 1/4 c  peanut butter and heat until melted, about 30 seconds.  Stir until butter and peanut butter are smooth and combined well. Add the brown sugar and stir well. Add the egg and vanilla and stir again.  Add the flour and salt and stir only to combine, don't go to town on the stirring here or they will be tough. Pour the batter into the prepared pan, smooth it so it is even in the pan. To the top of the batter add 1/3 c peanut butter in dollops all around the pan. Do the same thing with the 1/3 c jelly and then use a knife to marble the topping, not a lot though.  You want it pretty not gross looking. Bake for 27 minutes, about. Dn't over bake, so watch it about the last 3 minutes. Cool and eat! Seriously yummy snack! Enjoy~

Apple Cinnamon Oatmeal in the Crock pot!

It is sooo sold here in Dallas....I made this Apple Oatmeal in the crock pot last night and it was a warm and yummy breakfast! I don't have a photo as it was eaten too fast by the kids when I dished it up....I will post a pic when I make it again!

Apple Cinnamon Oatmeal
2 sliced apples
1/3 c brown sugar
1 tsp cinnamon
Put all in the bottom of the crock pit.
2 c oatmeal
4 cup water
DO NOT STIR
Put on low all night....I added 2 cinnamon sticks to the top as well. This morning I added a it more brown sugar and stirred it up then served it with cream.....SUPER EASY!!

Enjoy~

Enchilada Sauce

We are lovers of Mexican food! I love to cook it and try new recipes  This sauce is our favorite.  I change the peppers around and see what comes together the best. You can tweak it however you like with different peppers.  Easy to make it spicier and less spicy.  Play around with  it!

~Recipe~

6 dried ancho chiles

1 6 ounce can tomato paste

1/4 cup corn oil

2 cloves garlic, minced

1 1/2 tsp salt

1 tsp dried oregano

1/4 tsp cumin

3 cups beef broth

Preheat oven to 400 degrees

Arrange the chiles on a baking sheet and toast 3-4 minutes...watch so they don't burn.

Remove the stems and the pulp and all seeds.  Place the chiles in a bowl of hot water.  Let them sit for about 1 hour.  Combine the chiles, paste, oil, garlic and spices and only 1 cup of the broth in a food processor or blender until smooth.  Transfer to a large sauce pan and add the remaining 2 cups of broth and heat until warm through and use in your favorite recipes! Enjoy~

Peanut butter chocolate bars

This is a fantastic treat that is super easy to throw together!  The kids devoured them at the lunch table Brenn said and requested for more later this week!!

~Recipe~
1 box yellow cake mix (yeah...I know...lame, but it is what the recipe called for)
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 12 ounce chocolate chips, semi sweet
1 14 ounce can of sweet condensed milk
2 Tbsp butter
2 tsp vanilla

Preheat oven to 325
Combine the cake mix melted butter, peanut butter and eggs in a large bowl.  Press into a greased 9x13 baking pan.  Reserve 1 1/2 cups of this mixture to put on top.  In a small pot melt the chips, milk and butter.  Remove it from the heat once it is smooth and stir in the vanilla.  Spread the chocolate over teh batter.  Crumble the additional batter over the chocolate, evenly.  Bake for 20-25 minutes.  Cool and cut....wait...cool all the way...I know, I know, very tempting to dive in right away but I promise they need to cool! Enjoy!

Honey Beer Bread

This is an easy and yummy recipe.  I have made it 3 times this week.  The kids love it in the morning with honey on it so we are getting a lot of mileage out of this recipe! I suggest you try it...SOON!!!

~Recipe~
3 c flour
2 Tbsp sugar
1Tbsp baking powder
1 tsp salt
2 Tbsp honey
1 bottle ~12 ounces~ beer
8Tbsp butter melted ( You can divide this in 1/2 but we liked it with the full 8 Tbsp the BEST)

Oven to 350 degrees
Grease a loaf pan

IN a medium bowl whisk the flour, sugar, baking powder and salt. Use a wooden spoon and add in the honey and deer and mix til just together.  I heated the honey in the microwave for a few seconds to make it easier to stir. Put 1/2 melted butter in the bottom of the pan *Yes, even though you greased it* Put the batter on top and then spread the rest of the melted butter on top. Bake for 55 minutes or there about.....you know the trick, goden on top and a knife comes out clean. EAT!!! Enjoy~

Pumpkin Snickerdoodles

Happy Fall!! I love baking with pumpkin.  Brenn tells me it looks like a pumpkin exploded in my house.  These are a hit with the boys that come over each day after school.  In fact, they requested them this week.  So I made them again! Super easy and yummy!

~Recipe~
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup  butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice * I added a dash of pumpkin pie spice to mine today.  It was an added flavor!*

Whisk the flour, baking powder, salt, cinnamon, and nutmeg.  Beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets parchment paper. 

Combine the sugar and spices for the coating in a bowl and mix to blend.

 Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed. 
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the 
baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Easy and delish! Enjoy~

Cinnamon Apple sauce

Ridiculously easy....terrifically yummy! I have been sooo busy baking for my hubs corporate events for the last 3 weeks.  They had meetings in Dallas and I was asked to bake for them! Soooo..during that time my regular cooking took a back seat but I have tried a few new recipes.  The first being this easy crock pot apple sauce.  It literally makes itself. I made 2 batches last weekend and now today I will make my apple sauce cookies with some of it! The next time I will make it with out any cinnamon.  The 2nd time I made it, I cut the cinnamon in half, we felt it was too much...I still feel it s too much with only the 1/2.  Let me know how you like it! IT is so dark because of the cinnamon, when I put it on the table the kids said it looked like tomato soup.....

~Recipe~

About 15 medium sized apples, peeled, cored and thinly sliced
1 cup apple juice

Put the apples in the slow cooker and add the juice.  Turn on high for 1 hour then turn on low for 8-10 hours.  I started this late in the evening and it cooked all night.

After the 8-10 hours add:
2 1/2 cups sugar*I added 2 cups*
4 tsp cinnamon...I will not add this again. The photo above it with 2 tsp...
1/2 tsp cloves*yuck* I did not use this
1 tsp nutmeg! YUM!
Stir all of this into the apples and the apples will break apart and be in chunks. Keep in the crock pot on low for 6-8 more hours.  If it is not as smooth as you like you can blend it.  It keeps in the fridge for about 2 weeks.
Enjoy~

Mounds brownies

Mixed reviews from mi casa on these....so I sent the WHOLE pan to school with Brenn.  Hope they get eaten at school.  :) I thought that there was WAAAAY too much coconut and I don't like chocolate so it was a no go for me.  Hubby said, as of last night, he is newly allergic to coconut...so that is a hint not to make them again.  Kiddos were split on the decision so it is a never again to be made recipe.

~Recipe~
1 pkg of brownies for 9x13 pan * I used my homemade brownie recipe*
5 1/3 pkg coconut, unsweetened
1 can condensed milk
1 1/2 cups powdered sugar
1 can chocolate frosting

Prepare and bake and cool brownies.
Combine coconut, condensed milk and powdered sugar in the bowl of a mixer and mix WELL, spread over cooled brownies.  Warm the frosting in microwave for 15 sec intervals until you can pour and spread over the coconut.  Chill, cut and eat. Eh...
Enjoy~

Root beer Float cupcakes!

These are fantastic! I made cupcakes for my hubs corporate meeting and I had to find some fun and new recipes.  These was a huge hit! For our family I just used vanilla bean ice cream for the 'icing'.  When I took the cakes to his meeting I frosted them with root beer buttercream and put a little straw in the icing for a decoration! Fun fun fun!!

~Recipe~
**I doubled this recipe when I made it because I needed 2 dozen, doubling it makes exactly 2 dozen**

1 cup root beer soda
1 Tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1/2 tsp vanilla
2 tsp root beer extract
1 1/3 c flour
3/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

Preheat oven to 350 and line your cupcake pans with liners.

Combine the root beer and vinegar and let this stand for 3-4 minutes.  Add the sugar and oil and whisk well, until a little frothy.  Add the extracts and then the flour, soda, powder and salt....slowly. Please do not over mix. I use an ice cream scoop when I fill cupcake pans or muffin tins. Fill the liners 3/4 full.  Bake 18 minutes or so. Allow to cool and then frost or use ice cream.  My family preferred the ice cream to the root beer flavored icing. YUM! Enjoy~

Applesauce Cookies with Caramel Frosting

Big.  Soft.  Yum! I resisted making anything pumpkin so I made apple instead.  I have a rule...NO PUMPKIN baking until September 15.  Why? No clue, just the way I have always been. So...apples are the 2nd best Fall baking ingredient, right?  The hubby ate several and I am sure these will be gone right after the kids arrive from school.

~Recipe~
2 c sugar
1 c shortening
2 eggs
2 c applesauce
4 c flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 375 degrees

Whisk together the flour, soda, powder, cinnamon and cardamom.  Cream shortening and sugar, add eggs and applesauce...mix! Add in the whisked ingredients until incorporated. I used an ice cream scoop to make them big....scoop onto pans lined with parchment paper and bake for 10-12 minutes.

Frosting
6 Tbsp butter
1/2 c heavy cream
1 c packed brown sugar
2 tsp vanilla
2 c powdered sugar

Combine the butter, heavy cream and brown sugar in a saucepan and cook*Stir occasionally* until almost to a boil.  Remove from heat and stir in the vanilla.  Let that cool.  When it is cooled mix in the powdered sugar. Ta da! Yummy frosting! Frost the cookies! Eat and enjoy~

Graham Muffins

Fun! These are so yummy! I had never heard of graham cracker muffins.  I was making a cheese cake crust the other day and used the pre made crumbs.  This recipe was on the side of the box. HIT! I have made these 2 times and they are gobbled up.

~Recipe~
Oven preheated to 400 degrees

2 1/2 cups graham cracker crumbs
1/4 c sugar
2 tsp baking powder
1 c milk
1 egg, slightly beaten
2 Tbsp honey

Mix crumbs, sugar and powder in a bowl. Stir in milk, egg and honey just til moistened. Spoon *I use a ice cream scoop* into prepared muffin tins.  Bake 15-17 min.  LEt stand 10 min.  Serve warm.  YUMMY!!! I love these! Enjoy~