Salted Peanut Chews
Yields 36 bars
1 package Pillsbury Plus Yellow Cake Mix
1/3 cup margarine or butter, softened
3 cups miniature marshmallows
2/3 cup corn syrup
¼ cup margarine or butter
2 teaspoons vanilla
12-oz. package (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Every fall, my friends and I spend a few weekend afternoons traveling around Boston to cheer on our college field hockey team. Though it’s been years (I won’t tell you how many) since I’ve been in uniform and on the field, the fall just doesn’t feel like the fall without watching a few games.
Over the years, we’ve started a tradition: each time we go, we bring along a treat for the team - something sweet the girls can take with them as they get on the bus and head back to my alma mater.
Baking with Betty Crocker
This past weekend, it was my turn to bake. Since I don’t always have the time (or energy) to make treats from scratch, I headed to the ‘baking needs’ isle of my grocery store to find something that would tickle my ‘from scratch’ itch, but wouldn’t take up my entire night.
Knowing that I didn’t want to settle for basic brownies, I decided on Mississippi Mud Supreme Bars, a new offering from Betty Crocker. The photo on the box shows a chocolaty bar mixed with cookie crumbles and specks of marshmallow – yum.
I absolutely love the fall! From the cool temperatures to the beautiful views of changing leaves, I enjoy everything about this season – especially the food. I recently spent a day apple picking with friends and although I had fun collecting my body weight in Cortland and MacIntosh, I needed a little time before tackling that apple pie.
Since I still wanted a fall dessert to top off my day, I did a little research and came across this recipe for Spiced Pumpkin Cookies. These easy to make cookies definitely didn’t disappoint, even though they had more of a muffin top texture. They had the perfect fall flavor combination of cinnamon, nutmeg, and pumpkin I had wanted.
Spiced Pumpkin Cookies
After the last seven days, I decided I deserved a dessert. A nice, rich, chocolate-y dessert.
Like this one. It was decadent and sweet and delicious and to-die-for.
Which was exactly what my tired body needed. Enjoy? I sure did!
Too Much Chocolate Cake
(Courtesy of www.allrecipes.com, recipe online here.)
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
Oh my heaven, these cupcake were just that - heaven! I found them to be the perfect balance of sweetness, freshness and deliciousness. I loved the crunch of the apples and the raisins and the carrots. Adding coconut, cinnamon and orange zest just rounded out this already yummy cupcake.
We frosted our cupcakes with the frosting here but our entire family agreed that they tasted better WITHOUT the frosting. Enjoy!
Carrot Cupcakes with Cream Cheese Frosting
(source: Eat! Move! Play! by Weight Watchers)
Sweet Biscuit Mix
Yield: 2 1/2 cups
2 cups all-purpose flour
1/2 cup sugar
1/4 cup plus 1 tablespoon powdered milk
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegetable shortening or lard
Combine all the ingredients except the shortening in a bowl.
Cut in the shortening until the mixture resembles coarse cornmeal.
Place in an airtight container and store in a cool place.
Shera is mom to six very active boys (14, 12, 10, 7, 4 and 4) and when she isn't trying to keep them busy so nothing is destroyed, or in the kitchen cooking for them, she's usually hanging out at her blog A Frog In My Soup, or designing blogs at Sweet 'n Simple Design.
Joy the Baker is one of my favorite food blogs to visit. She serves up fantastic recipes whipped up in her own kitchen. She is 20-something living in Los Angeles and is self-taught. Her food photography is out of this world and did I mention that she is funny to boot? I love her blog and even more so, I love the homemade recipes that she shares with all of us.
My husband's favorite cookie is the Oatmeal Chocolate Chip Cookie so when I ran across this recipe, I just knew I had to make it. The cookies flew off the cookie sheet and into waiting hands. Ibagged up what we didn't eat and a few days later, much to my surprise, my husband (aka The Cookie Monster) had finished off the leftover cookies while my back was turned! We both loved the extra flavor of adding cinnamon and nutmeg to these gems.
When it comes to certain recipes I simply have to pull out the Betty Crocker's Picture Cookbook that I have had since my wedding day. Sure, it isn't pretty, it's been used a lot over the years. There are a few pages that sort of stick together from my somewhat less than tidy cooking techniques, which of course I no longer have ha, ha.
I simply love making crisps! They are so simple, use basic ingredients that I always have on hand, can be thrown together quickly, use much less sugar (in my opinion) than most other desserts and are simply yummy.
Growing up, we often had homemade popsicles. Sometimes we used a product specifically for that purpose, but other times we got...well...creative, and so can you.
Popsicles aren't very expensive, but most of them are loaded with mainly sugar and food coloring which is just no good for the kiddos. As with anything else, when you make this yummy summer kid favorites at home you know what's going into it so you are in control of the nutritional value for your family.
No matter your budget, it is likely that you can find a method of making popsicles that will work perfectly for you. So let me introduce you to creating popsicles that can even make a very creative family summer tradition if you want.