SOFT COCONUT DROP COOKIES

These cookies are WONDERFULLY SOFT, rich, flavorful and easy to make. The recipe makes about 3 dozen big 4" cookies and if you store them in an airtight container, they will stay soft and chewy (they are totally addicting!!)

 

Soft Coconut Drop Cookies are PERFECT lunch box cookies, bake sale cookies, potluck cookies or "anytime cookies". They are delicious.

1 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened flaked coconut (lightly packed)
1 cup finely chopped pecans (optional)

Cream the shortening, sugars and vanilla until light and fluffy. Add eggs one at a time, beating in between each egg.

Add the flour, oats, baking powder, baking soda, coconut and nuts (if you are using nuts) and beat until well mixed (batter will be thick).

Take a well rounded tablespoon of cookie dough batter and roll it into a ball. Place on a greased cookie sheet spaced 3" apart (I use parchment paper instead of greasing the pan). Bake at 350° for 11-14 minutes (my electric oven takes a full 14 minutes). Leave the cookies on the cookie sheet a minute or two before you remove them.

After they are cooled, store the cookies in an airtight container.

 

ENJOY !!

 

Note: Recipe calls for butter flavored shortening (I use butter flavored Crisco). I'm sure they could be made with butter instead, but they will bake differently and probably spread out a lot more. I also don't think they would stay soft and chewy.



SWEET AND STICKY CHICKEN

This recipe is one of picky-picky husbands all time favorites. There are several steps, but none of them are hard and the end result is oh so tasty!!

Yes, it IS very sweet (after all it is called "Sweet and Sticky Chicken"), but it is a real crowd pleaser and any leftovers are excellent for lunch on day two!!

You can use white or dark meat chicken, but we LOVE it made with boneless and skinless chicken thighs (and we don't usually eat dark chicken), but the thigh meat in this recipe stays very moist and flavorful (and some times, chicken breast meat, cooked like this, can be a little dry.

Cut 4 boneless skinless chicken thighs into 1" cubes. Marinate the cubes in the following mixture:

2 tablespoons cooking sherry (see substitution note below)
1 teaspoon powdered chicken bullion (or one cube crushed)
1/8 teaspoon black pepper
1  1/2  teaspoons sugar
1/2 teaspoon sesame oil

Toss cubed chicken in the above mixture and chill for about an hour.


Now, to bread the chicken:

In bowl #1, put:
1 cup flour

In bowl #2, mix
2 large eggs

In bowl #3, put
1 cup cornstarch


Toss the cubed and marinated chicken in bowl #1. Toss them around until well covered.

Shake off all excess flour mixture and put the meat into bowl #2. Stir them around until well moistened, then but them into the cornstarch in bowl #3, toss to coat well. 

Shake off excess cornstarch and fry in 1" vegetable oil (I use my electric skillet for this step).  Fry until lightly golden and well done. Drain on paper towels.

While the chicken is frying....make the sauce:

1/3 cup honey
1/4 cup sugar
1/4 cup ketchup
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon of sweet chili sauce (see note below)

Put the sauce ingredients into a saucepan and simmer GENTLY for about a minute or two (don't boil hard or it will turn into candy).

Drizzle the sweet sauce over the cooked chicken. Toss to coat well.  Keep hot till serving time.

We like this served over rice.



NOTE:  We are very shy when it comes to spicy foods, so I  use one tablespoon of Sun Luck brand sweet chili sauce in this recipe and the final sauce has next to NO heat, but its a great addition to the flavor.  If you like spicy, then I'd suggest you use something with more heat.

 

 

NOTE:  I never seem to have cooking sherry around, so in this recipe I used 1 teaspoon of vanilla + enough water to make 2 tablespoons. Sounds weird I know, but trust me, it works well in this recipe.



FRUIT JUICE JIGGLERS

“Fruit Juice Jigglers” are a fun treat to serve your children and grandchildren when the weather turns warm because they are cool and refreshing. Better yet, they require NO cups/spoons/napkins; they don’t melt in those hot little hands AND they are nutritious!!

Jigglers are super quick and easy to mix up and after a 3 hour chill in the fridge, they are ready to snack on or take to a potluck (adults love them too!!)

 

2 cups your favorite fruit juice (divided)
2 envelopes of unflavored gelatin powder

You will find it on  

the regular Jello aisle

 

Measure 1/2 cup COLD fruit juice into a bowl. Sprinkle TWO envelopes of UNFLAVORED gelatin over the juice and stir it a little. Set aside for about a minute or until it becomes fairly solid.

 

Once it becomes solid, pour 1 1/2 cups BOILING fruit juice over it and stir until everything is completely dissolved.  Let it sit for about 5 minutes and stir it again.

 

Pour this mixture into an ungreased 9x9 dish and let it chill for three hours.  Cut into squares and serve.

 

NOTE:  The dish size is not crucial: smaller dishes will give you thicker jigglers, larger dishes will give you thinner jigglers.

 

NOTE: I have only ever done this with clear (no pulp) juices, so I don't know how it would turn out with a heavy pulp juice.

 

NOTE: I use a sharp knife to cut the squares, then I use a 2" (narrow) spatula to help release them from the pan.

NOTE: You can use any flavor fruit juice or fruit juice blend.

 

 

ENJOY THE SUMMER FUN !!

THANKSGIVING MINI DESSERT

We just love mini desserts, don't you? No extra plates and forks (we use napkins), no "commitment" to a big slice of something; instead two or three different mini-desserts is more to our liking.

Todays recipe is a combination of two of my favorite holiday treats. It has a bottom layer of moist, spicy pumpkin CAKE and a top layer of rich and creamy CHEESECAKE; what could be better for your holiday buffet table?

 

CAKE LAYER

 

1/2  cup Libby pumpkin puree (NOT the pre-spiced kind)

3/4  cup all purpose flour

1 1/2  teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking soda

1 large egg

1/2 cup sugar

1/4 cup + 1 tablespoon vegetable oil

1 teaspoon vanilla extract

 

Mix the flour, spice, salt and baking soda and set aside.  In another bowl, whisk together the pumpkin, egg, sugar, oil and vanilla until smooth, then add the dry ingredients from the first bowl. Whisk just until well mixed and set aside.

 

CHEESECAKE LAYER

 

(2) 8 ounces cream cheese (room temperature)

2   large egg

4 teaspoons all purpose flour

2 cups powdered sugar

2 teaspoons vanilla

 



Beat the cream cheese with electric mixer until smooth, then add the egg, flour, sugar and vanilla and beat until smooth, but don't over beat.

ASSEMBLY

Super simple: place cupcake papers in cupcake pan and very lightly mist them with cooking spray.

Put a small amount of cake batter into each paper and make sure it covers the bottom. Top with cheesecake filling(dividing evenly between the 24 desserts).

Bake in pre-heated 350° oven for 25 minutes or until set (my electric oven takes exactly 25 minutes).

Cool to room temperature then chill for at least a couple hours.

NOTE:  These little gems can be made two or three days ahead of time which is a huge help during the holidays. As a matter of fact, they taste even more moist after a couple days in the fridge.  Just make sure that you store them chilled in an airtight container.

NOTE: This cake batter raises nicely, so don't put too much in the bottom of each one...sort of spread it around but not too terribly thick or you will get all cake and less cheesecake.

OVEN BARBECUED CHICKEN

I made this for the first time a couple of weeks ago and it was an instant hit with Picky-Picky husband. As a matter of fact, he gave it a thumbs up three times before the dinner dishes were done (that is almost unheard of).

Basted with a maple flavored barbecue sauce; this recipe produces a mildly sweet and sticky-yummy chicken. Served with biscuits and corn on the cob, it is a great way to enjoy barbecue flavor (indoors) during the fast approaching winter season.

 

 

 



Start with a nice big chicken; I usually buy whole chickens that are about 4 pounds.  I split it down the back (removing the backbone) so that you can lay it out flat; it cooks very evenly that way.

 

Place the chicken (rinsed and patted dry) in a baking dish and brush it with the following quick-mix sauce:

 

1/3 cup REAL maple syrup (not pancake syrup)

1/3 cup ketchup

1 teaspoon (dry) salt free seasoning (I use Penzey's)

pinch of cayenne pepper (more if you like heat)

generous quarter teaspoon black pepper

1/4 teaspoon liquid smoke

 

Mix well  and pour over the chicken, making sure it coats everything.  Bake at 350° for  90 minutes*, basting every 30 minutes or so.

 



Any kind of (dry) salt free seasoning will work,

we like the Penzey brand

 



 

Mildly Sweet and Sticky, just right!!

 

We like a whole baked chicken, but I'm sure this would

work well on a cut up chicken too.

 

 

NOTE: I bake four pound chickens (at 350°) for about 90 minutes, but the baking time for YOUR chicken depends on how big it is.



POT LUCK MINI CHERRY PIES

These "Grab-and-Go" mini cherry pies are perfect for large gatherings and family or church potluck dinners. The dough can be made days ahead and baked off when you have some "extra" time, which is a big help.

Guests (at least mine) seem to appreciate PIE at a potluck, but traditional pie can be messy to serve, especially for children. These little "two bite" beauties are perfect. This recipe makes 24 pies, but the recipe doubles easily.

 

 

CRUST

1/2 cup butter  (room temperature)
3 ounces cream cheese (room temperature)
1 cup flour

Mix with electric mixer (I use my stand mixer with paddle attachment) until you get a smooth dough. Wrap it in plastic and chill for about an hour (will also keep well in fridge for several days).

FILLING

(1)  14½ ounce can tart pie cherries packed in water
3/4 cup granulated sugar (divided)
2 tablespoons + 1 teaspoon corn starch
pinch of table salt
1/4 teaspoon almond extract (do not leave out)
1 teaspoon butter

Drain the cherries, reserving the liquid. Pulse the cherries in the food processor until fairly well chopped then drain again (I even press on the cherries a little to remove excess liquid): set aside.

 In a saucepan, combine 1/2 cup of the reserved cherry juice, HALF of the sugar, the cornstarch and a pinch of salt. Whisk till smooth and bring to a boil. When this mixture gets super thick (it will happen FAST once it starts to thicken), remove from heat and stir in the rest of the sugar, the chopped cherries, the almond extract and butter. Stir until well mixed; let cool while you form the crusts.

 Preheat oven to 375°. Cut the chilled dough into 24 pieces and roll each piece into a ball. Place one ball in each mini-muffin cup (no need to grease the pan).

Now, you have to use your fingers and push the dough across the bottom and up the sides of each mini-muffin space.  Better yet, if you have tart tamper or something similar, this step will go MUCH faster (just dip it in a little flour between each use).  I use the rounded end of the wooden tool that came with my Kitchen Aid meat grinder, it works absolutely perfectly. Try and get the crust edges just a little taller than the edges of each muffin cup (see 2nd photo).

Fill each mini-crust 2/3 full of the cherry filling. Bake at 375° for 20 minutes on the TOP RACK of your oven.   When the edges of the crust are light golden brown, they are done. 

IMPORTANT:
Don't try to remove the cooked pies from the pan right away. The filling stays hot for a while, so let them cool for a good 25 minutes or so. You can use a butter knife to help "lift" the pies out of the pan. 

BETTER YET: line the mini-muffin pan with mini-cupcake papers and that should solve any/all problems.

 

Delicious and FUN to Serve!!

MAPLE PECAN TASSIES

When our kids were little, I made these Tassie's ONLY on special occasions, or during the Christmas holiday. I'm not sure why that was "the rule", but it was.

These days, at our house, Tassie's have evolved into a barbecue "staple" for several reasons: not only are they super easy (and mess-less) to serve a crowd (especially the little ones), but you can make them a day (or even two) ahead of time, which is always handy.

I just set a tray of these beauties out on the buffet table, and guests "re-visit" it again and again; I guess their mini-size isn't as intimidating as a big old piece of pecan pie.

Tassie's Aren't Just For Christmas Anymore!!

PASTRY CRUST
1 cup unsalted butter at room temperature (see note)
6 ounces cream cheese at room temperature
2 cups all purpose flour

Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl.

Roll pastry into 1 inch balls and place them into an un-greased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. (I use the floured round end of my rolling pin to press the dough into place). Place the pan of shaped shells into the freezer for a few minutes while you make the filling.

FILLING
3 large eggs
3 tablespoons melted butter
1 3/4 cups light brown sugar
1 teaspoon vanilla
1/2 teaspoon maple extract
3/4 cup coarsely chopped pecans (see note)

Beat the eggs until very well mixed and lemon colored. Stir in everything else (except nuts) and whisk until smooth; set aside.

Put a few chopped pecans in the bottom of each pastry shell and add enough filling to fill the shell about 2/3 full. (see note)

Bake in pre-heated 375F oven for 20 minutes or until the pastry is golden and the filling is set, yet still a little soft in the center. Remove from oven and sit the pan on a wire rack for about 10 minutes before you try to lift them out. Lift Tassie's out of pan and cool on a wire rack.

 

 

NOTE: Keep in mind that the filling puffs as it bakes, so don't overfill the unbaked shells. If you overfill them, they will be hard to get out of the pans. If your Tassie's resist coming out easily, use the tip of a knife to help you "lift them" out of the pan.

UPDATE: The recipe that I've used for 35+ years, used butter in the crust. However, recently, I decided to try butter flavored Crisco and I was thrilled with the crust difference. The butter produces a very white and non-flaky crust, but the butter flavored Crisco produces a super-flaky golden crust that picky-picky husband loved. If you click on the following photo, you can see how nice and flaky this ingredient substitution turned out.

NOTE: If you do not have maple extract, just leave it out.

NOTE: Picky-picky husband is not a big nut eater, so I put minimal nuts in these when I make them. Even with the extra filling, they bake in 20 minutes.

 

S'MORE CUPS

This has to be the cutest idea that I've seen in a while. It (and the photo) is from  At Home With Amy.   They are delicious and so much fun.

7 whole graham crackers finely crushed
1/4 cup powdered sugar
6 tablespoons melted butter
4 milk chocolate candy bars (see note)
12 large marshmallows

Mix the graham cracker crumbs, powdered sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup".  Bake at 350° for 4 or 5 minutes or until the edges are bubbling.

WhiLe the cups are baking, break apart the candy bar into sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).

Remove the cups from the oven and put a square of chocolate in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.

Cool in the pan for 15 minutes before removing them, then cool them completely. 

Melt the remaining chocolate (microwave works well) and dip the top of the completely cooled S'more Cups into the melted chocolate. Let them sit for about an hour to "set" the chocolate.

Store in an airtight container for up to a week. "Reheating" these in the microwave for a FEW seconds, is beyond delicious.

NOTE: Any (ALL chocolate) candy bar will work, whatever is your favorite....dark? white? milk chocolate?

STRAWBERRY CHANTILLY

This is a fantastic frozen dessert for those hot summer get-togethers. It is quick, easy, pretty and can be made days ahead.

The strawberry mousse filling sits on a shortbread cookie crust and the whole thing is frozen and ready for company at a moments notice. 

COOKIE CRUST
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup cold butter
1/2 cup chopped pecans (optional)

Cut the cold butter into the flour and sugar (I used my food processor)then stir in the nuts if you are going to use them and press the mixture into a 9" or 10" spring form pan.  Bake at 325° for about 20 minutes. Cool completely.

STRAWBERRY FILLING
2 egg whites        (see note below)
1 cup granulated sugar
2 cups fresh strawberries
1 teaspoon lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Chop the fresh strawberries in a food processor until they are a smooth puree.

Put the pureed berries, egg whites, sugar, and lemon juice in a stand mixer and whip it on high for a full ten minutes.

In a different bowl, beat the whipping cream and vanilla until you get stiff peaks, then gently fold it into the strawberry mixture, until well mixed. 

Pour it over the crust and freeze it overnight (or at least 8 hours).

To serve, remove from freezer about 15 minutes before slicing.

If you don't have a spring form pan, you can make this in a 9" x 13" dish.

NOTE: When I don't want to heat up the kitchen by baking the cookie crust, I substitute a graham cracker crust for the shortbread crust and sprinkle a few extra crumbs on top.

NOTE: If your strawberries are really big, cut them in half before you measure out 2 cups.

NOTE: If using raw egg whites freaks you out, I'm assuming you could use powdered egg whites which are pasteurized and safe to eat. I've never tried the powdered egg whites in THIS recipe, but I don't see why they wouldn't work.



CHUCK ROAST SLOPPY JOES IN THE CROCK POT

When it is hot in Alaska, like it has been this week (85° today, broke an 87 year record), I start thinking about my slow cooker. I certainly do not want to turn on the oven when it gets this hot. 

Heat makes me lazy, which is another reason I love my slow cooker..... I just put the meat and veggies in the crock pot, early in the day, and forget about it. Not only does my house smell wonderful, but meal time is a snap; a stack of burger buns next to the crock pot and a bowl of potato salad and I have a meal fit for company (well, MY kind of company any way).

 

A browned chuck roast cooks low and slow with veggies and seasonings until it is fall-apart-tender. Thicken the sauce a little (right in the crock pot), then put the shredded beef back in and you have a heavenly sandwich.

Personally, I like a swirl of yellow mustard on mine, how do you like yours?

CHUCK ROAST SLOPPY JOE'S

2 pounds lean beef chuck roast (trim any large fatty areas)
1 cup chopped onion
2/3 cup chopped celery
2/3 cup green pepper
2/3 cup ketchup
½ cup water
2 tablespoons Worcestershire sauce
¼ teaspoon red pepper sauce
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon mustard powder

Brown the beef chuck roast in a frying pan, then place in a slow cooker. In the same frying pan, saute the vegetables until the onions are almost transparent.  Put the vegetables in the slow cooker.

In a bowl, mix the rest of the ingredients and pour over the meat and veggies. Cook on high for 4 to 5 hours or on low for 8 hours. It isn't necessary, but I turn the meat over a couple of times during cooking and spoon the sauce over the meat.

Thirty minutes (or so) before serving, thicken the sauce with a slurry of 1 tablespoon cornstarch and 1 tablespoon of water.  Cut the beef into sandwich slices (or just pull it apart) and top with some of the sauce.  OH SO GOOD!!

NOTE:  My slow cooker took only 4 hours on high to make the meat extremely tender, but still slice-able. If you like your beef more like pulled pork, cook it on high for 5 hours.

NOTE: Browning the meat and veggies isn't absolutely necessary, but it sure improves the overall taste.

NOTE: This is a re-post of one of my original recipes from 2011. 

DRY RUB FOR GILLING PORK

Even here in Alaska, it is grilling season!! This is a quick, easy and extremely flavorful dry rub for pork.  Personally, I like to buy a pork loin (not the tenderloin) and slice it into 1" thick slices and coat it with this dry rub.  It really perks up the pork and everyone here at our house gives it two thumbs up!!

PORK DRY RUB

2 teaspoons sugar
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Mix together well.

Coat pork with olive oil and then rub this mixture on liberally. Cover and refrigerate for a couple hours.  Grill outdoors on high heat. Yum!!

KENTUCKY BUTTER CAKE

I'm not sure where I saw this cake for the first time, but I remember finding web page after web page saying how great this recipe was, so I knew I had to try it.

So, today was the day and all I have to say is: Holy Wack-a-Moley (as my grandchildren would say)it is delicious. Even picky-picky husband has had several pieces of cake today. 

It has a rich and moist butter-rum flavor and after it's baked (and still hot) you poke holes into the cake and drizzle over a butter-rum flavored syrup.I'm talking serious flavor here!!

The syrup finds its way down into the cake and the result is pure heaven. I hope you try it.

1 cup butter (room temperature)
2 cups sugar
1 teaspoon rum extract
1 teaspoon vanilla extract
4 eggs
3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk

Grease and flour a 10" Bundt pan and preheat your oven to 325°F.
Beat the butter, sugar and extracts on medium high speed for about 3 minutes, scraping down the bowl once or twice.

Add the eggs, one at a time (beating after each) and once they are all included, beat for about another minute or so.

Mix the flour, baking soda, baking powder and salt together and add it to the butter mixture, alternately with the buttermilk (I added it in thirds).

This batter is nice and thick, so spoon it into the prepared Bundt pan and level out the top of the batter.

Bake at 325° for one hour or until a toothpick tests clean. My electric oven took exactly one hour.

Remove from oven and DO NOT REMOVE CAKE FROM THE PAN YET. Poke holes into the hot cake. I used the sharp end of my meat thermometer and it left a nice size hole. Don't poke the holes all the way down to the bottom of the pan, just about 3/4 of the way. I poked about 3 holes across, every two inches.  Drizzle syrup into holes.

SYRUP
3/4 cup sugar
1/3 cup butter
3 tablespoons water
1 teaspoon vanilla extract
1 teaspoon rum extract

Heat this until sugar dissolves and little bubbles form around the edge of the pan, but don't boil.

After you drizzle the syrup over the cake (while its still in the pan) let the cake cool in the pan for a couple of hours before you turn it out onto a serving plate (it won't stick to the pan).

NOTE: Next time I make this cake I plan to double the syrup and use half of it as instructed above, but the other half I will brush onto the cake after it comes out of the pan.  It dries  nice and shiny, so it will make a wonderful (thin) glaze.

CLASSIC CREAMY COLESLAW

The calendar says spring is here, although today (5/18/2013) it is snowing like crazy here in Alaska. I'm not letting that stop me from planning a barbecue this weekend (wish me luck!!).

THIS SALAD COULDN'T BE EASIER!!!

I love "make ahead" salads that go well with ANYTHING you decide to grill. This classic coleslaw recipe is not only refreshing, but it is inexpensive to make and you can make it 2-3 days ahead of time (if need be) which is wonderful for busy summer weekends.

If you make it ahead of time, just gently toss before serving

4 cups shredded cabbage
2 large carrots grated

1/2 cup mayo
1/4 cup sour cream
3 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard (I use Honey Dijon)
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk

Whisk the last 9 ingredients together and toss with the shredded veggies. Mix well and Chill AT LEAST 2 hours (overnight is even better).  That's it, quick and simple!!

NOTE: We like a SMALL dice on our cabbage, so I cut up the cabbage then finish it off by pulsing it in the food processor until I get a pretty small dice, but that is just our personal preference.

You can also buy pre-cut coleslaw mix at the grocery store which makes this salad very quick. 

CHOCOLATE MARSHMALLOW BROWNIE PIE

I've noticed a trend on my birthday (which is today); it seems I always treat myself to something  CHOCOLATE!! Today's birthday post is ULTRA-chocolate (and delicious).

It starts with a rich brownie layer that you top with miniature marshmallows while it is still piping hot out of the oven. Then it is topped with a rich chocolate glaze and sprinkled with lots of toasted sliced almonds. It was heavenly!!

 

BROWNIE LAYER
In a small bowl whisk the following ingredients together:

3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

In a different bowl, beat the following together:

1/2 cup butter melted
2 large eggs
2 teaspoons vanilla

Add the wet ingredients to the dry ingredients and mix until smooth.

Place batter in a greased 9" round pan (spring form pan works the best) and bake in a 350°F oven for 25-30 minutes or until toothpick tests clean (my electric oven took 25 minutes).

Remove from oven (and turn oven off). Top HOT cake with miniature marshmallows (I used about 4 large handfuls) and put it back in the hot oven for 2-3 minutes or until marshmallows have puffed up a little. Remove from oven.

FUDGE FROSTING

6 tablespoons melted butter
6 tablespoons BOILING water
6 tablespoons dry cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract

Whisk until smooth. Gently pour (evenly) over the warm marshmallows and then sprinkle with TOASTED sliced almonds (nuts optional). If you don't like nuts, colored sprinkles look festive too.

Let everything cool off a little, then put it in the fridge for about an hour to "set" the chocolate frosting. Bring the cake back to room temperature before serving.

NOTE: You can bake this in ANY greased 9" cake pan, but a two piece spring form pan will allow you to remove the cake a little easier. If you use a 2 piece pan, make sure you put a cookie sheet under the pan.

 

Two Ingredient Cake !!

This cake couldn't be easier and it is light and refreshingly delicious. It is great for any occasion, but PERFECT when you have to have a last minute dessert.

It only takes two ingredients, mixed together with a spoon...Easy-Peasy!!

1  box of angel food cake mix (dry mix nothing else)
1  20 ounce can of crushed pineapple (do not drain)

That's it!!  Mix in a large bowl because it really foams up as you stir. Pour it into a 9 x 13 baking pan (sprayed with vegetable spray) and bake it at 350 for 25-30 minutes (my electric oven took about 28 minutes).

Remove from oven and cool in the pan for about 20  minutes, then turn out onto a serving tray (or just leave it in the pan!!)

I frost mine with sweetened whipped cream that I stirred a little coconut into.

What could be easier and it is VERY tasty!!

BEST PUMPKIN BARS EVER !!! (Plus)

I've made pumpkin desserts for many more years than I care to count: pumpkin bread, pumpkin cake, pumpkin muffins, pumpkin pie, pumpkin bars, etc., etc., but today's recipe for super moist pumpkin bars is BY FAR THE BEST pumpkin recipe I've EVER tried !!!

They are light as air; they taste like pumpkin pie and they are SUPER, SUPER moist; they are totally addicting!! Since this recipe makes a large 10" x 15" pan, they would be excellent for a potluck, bake sale or weekend crowd. However if you are like us, and a 10" x 15" is just too much, check out the mini-version of this recipe at the bottom of this post.

4 large eggs
1 2/3 cup granulated sugar
1 cup vegetable oil
15 ounce can of pumpkin puree(see note)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt

This is super easy to make, just put the eggs, sugar, oil, pumpkin and spices in a large bow and mix with electric mixer until it gets nice and light (just takes about 30 seconds, but it is an important step).

Next add everything else, and mix until it is well combine, but don't over mix. I do this step with a  hand whisk.

Spread it into a lightly greased 10"x15" jellyroll pan and bake at 350°F for 25-30 minutes or until it springs back when lightly pressed. Cool completely before frosting.

FROSTING
8 ounces of cream cheese (room temperature)
1 cup butter (room temperature)
2 teaspoon vanilla extract
4 cups powdered sugar

Cream the cheese and butter together, add the sugar and vanilla and beat until smooth. Spread evenly on cooled bars. If frosting seems too thick, add milk (1 tablespoon at a time) until you get the consistency you like.

Here's the Mini-recipe:

A 10"x15" pan is just way to big for us empty-nesters, so here is a reduced size that fits perfectly in an 8"x4" loaf pan. I remove it from the loaf pan, frost it and then slice it (I get about eight 4" x 2" pumpkin bars out of this recipe).

1 egg
1/3 + 1 tablespoon + 1 teaspoon sugar
1/4 cup vegetable oil
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch of ground cloves
1/4 teaspoon salt
1/2 cup flour
1/2  teaspoon baking powder
1/4  teaspoon baking soda

Follow same directions as above except use an 8"x4" loaf pan. I lined the bottom with parchment so I could just lift the bars out of the pan after cooking (for easy slicing). Bake at 350 for 25-30 minutes (my electric oven takes 30 minutes). Let cool completely then slice into bars.

FROSTING
I used half of the above frosting recipe because we like a lot of frosting. 

NOTE: Make sure you use plain old pumpkin puree, not the kind of canned pumpkin that already has spices in it. If you want to use the kind with the spices already in it, just reduce the spices in the recipe.

CREAMY SHRIMP RICE BAKE

We REALLY enjoy this comfort food casserole. It is packed with tons of shrimp, rice and veggies, surrounded with a cheesy cream sauce. There are three (easy) steps to this recipe, but all can be done ahead of time and popped into the oven at dinner time. This recipe makes a LOT (serves 8)and it reheats very well!!

1½ cups UNcooked long grain rice
3 cups chicken broth (see note)
1 tablespoon butter.

In a large and deep sauce pan, melt the butter and put the RAW rice in with the butter. Stir and let the rice kernels toast in the butter until they just start to turn bright white, then add 3 cups chicken broth, stir, COVER and turn heat down super low and cook the rice for 20 minutes. After 20 minutes, remove from heat and fluff with a fork. Set aside.

Saute the following together:
1/2 cup butter (see note below)
3 celery stalks chopped
2 cloves of garlic minced
2 green onions sliced thinly
1 red bell pepper (optional)
2 cups frozen mixed veggies (or your favorite fresh veggies)

Saute, gently for about 10 minutes. The last 2-3 minutes, add 1½ pounds of raw, peeled, de-veined and washed shrimp and cook only until they start to turn pink. Don't over cook, at this stage because they will cook the rest of the way in the oven.  I often skip this step and use pre-cooked shrimp (see note below).

In a bowl, gently mix the following:
Cooked shrimp
Cooked rice
Sauteed veggies
(2)10¾ oz. cans cream of shrimp soup (Undiluted)
1/4 teaspoon black pepper
1 cup milk
2 cups Colby-Jack Cheese shredded (see note below)

Place mixture in greased 10 x 15 baking dish and sprinkle with bread crumbs that have been sauteed in a little butter. Bake at 350 for 40-50 minutes or until hot and bubbly.

NOTE: The original recipe said to put all of this food into a 9x13 pan, but it didn't all fit, so I've had better luck baking it in a 10x15 pan (or TWO smaller baking dishes).

NOTE: It might sound like 1/2 cup butter is a lot, but remember that is for 8 servings (1 tablespoon per serving) and ½ cup of butter is necessary for the right sauce consistency.

NOTE: Make sure you use Colby-Jack cheese.  Cheddar (only) is not a good choice here, and the Monterrey Jack cheese (in the Colby-Jack blend) is super creamy.  You could always use American Cheese, that would work well too. Just make sure your choice of cheese is creamy when melted.

NOTE: I don't have a problem finding cream of shrimp soup, but if you do, cream of celery soup would work well too.

NOTE: For the bread crumb topping, Just put a couple of tablespoons of butter in a fry pan along with 2 cups of bread crumbs (plus a pinch of kosher salt and a pinch of black pepper and a pinch of cayenne pepper) and stir them until they get toasty brown, then sprinkle on the casserole before you bake it.

NOTE: If you are using fresh shrimp, ignore the following note, but if you are using frozen shrimp, it is extremely important that you thaw the shrimp in a colander overnight in the fridge (do not speed thaw in running water). It is unbelievable how  much water will drain out of the frozen shrimp (both raw AND cooked), and that water will make your casserole SOUPY and SOGGY. Let the shrimp thaw overnight, then the next day, rinse them and pat them dry. I usually use medium size shrimp for this recipe (40-50 shrimp per pound).

NOTE: This casserole can also be done with chicken instead of shrimp, just change the cream of shrimp soup to cream of chicken soup, and change the shrimp to cooked chicken.

CROCK POT SPICY PORK AND PINTO's

This recipe is a real crowd pleaser. Fork-tender pork tenderloin with pinto beans, spicy gravy and it all cooks together in the crock pot!! The first night, I like to serve this over rice, but it is equally as tasty stuffed into warm flour tortillas, or over a bed of tortilla chips and smothered with cheese; it also has ENDLESS leftover possibilities (which is a very good thing)!!

I like to use a 2 pound pork tenderloin, because it is nice and lean, but any 2-3 pound pork roast will work.  My crock pot is a big one and it tends to run a little hot, so this pork is fall apart tender (for me) in 6 hours ON THE LOW SETTING. Depending on your crock pot, it could take as many as 8 hours on low, but that is unlikely, just start checking for tenderness at 6 hours.

2 pounds (roughly) pork tenderloin
1 1/2 cups DRY PINTO beans (rinse, but DO NOT soak)
(1) 4 ounce can of mild green chilies (I use Ortega)
3 teaspoons chili powder (see note)
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dry oregano
1 clove garlic minced
1 cup chopped sweet onion
healthy pinch of dry red pepper flakes (optional see note)

Brown the pork well and put it in the crock pot. Saute the onions and garlic in the same pan and then mix them with the DRY beans, spices, canned chilies then pour over the meat. Add just enough water to mostly cover the beans and meat, it should look like this:

Make sure the liquid gets under the meat as well. After cooking on low for a few hours, check the liquid level in the crock pot and add a little more water if necessary, but not TOO much. THIS BROTH MAKES THE BEST-BEST-BEST RED GRAVY!!
 

Take the meat out of the crock pot after 5-6 hours or when it gets fork tender  (remove any fatty pieces and bones) and pull it apart. Thicken the liquid in the crock pot with a cornstarch and water slurry, then put meat back in with the beans and gravy. 
 

 

 

 

VARIATION: The beans in this recipe make OVER THE TOP delicious re-fried beans. Just fish out the beans and put them in the food processor with a little bit of the liquid. You'll never buy canned refried beans again!!

NOTE: A word about the heat or spice in this recipe. My hubby doesn't like very much (hates) "heat" in his food. He likes strong flavors, he just doesn't like "fire" as he calls it. I use a very small pinch of dry red pepper flakes when I make this for him. If you like a little more "fire", just up the dry red pepper flake ingredient.

NOTE: If I'm making this for children, I back off the chili powder to 2 teaspoons and omit the chili flakes.