Saturday, February 21, 2009

Pumpkin Bars with Cream Cheese Frosting

These are very moist and heavenly, and some friends requested I add this one for sure so here it is ladies!
This one is super easy:
Preheat oven to 350
Mix all of these ingredients in one bowl:
1 tsp baking soda
2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
4 eggs
1 16 oz can pumpkin
2 c sugar
1 c vegetable oil

Combine all and mix well, pour into a greased jellyroll pan (deep cookie sheet with 1 inch sides)
Bake at 350 for 30-35 minutes
Cool, then Frost

Frosting
8 oz cream cheese
3 T milk
6 T butter
3 c powdered sugar
1 tsp vanilla

Blend all until smooth, pour over bars
I usually cut these in diamond shapes for a little change, enjoy!
How to cut diamond-shaped brownies or bars: How to cut triangle-shaped bars:

Friday, February 20, 2009

Raisin Bread Pudding with Vanilla Sauce


This one is SO easy and really yummy! It's great the next day too.You can double this recipe in a larger crock pot. I also like to use a different sauce. Try the butter rum sauce in my French Toast Souflee recipe too.
Serves 6
8 slices of bread, cubed
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 cup raisins
1/2 tsp cinnamon
Place bread in cubes in a greased 3qt (small) slow cooker.
In a bowl beat eggs and milk, stir in sugar, butter, raisins and cinnamon. Pour over bread; stir
Cover and cook on high for 1 hour. Reduce heat to low; cook for 3 more hours or until a thermometer reads 160.
Sauce:
2 T butter
2 T flour
1 cup water
3/4 cup sugar
1 tsp vanilla
Just before serving melt butter in a saucepan, stir in flour until smooth, Gradually add water, sugar and vanilla. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Sunday, February 8, 2009

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting


This is not "my" recipie but it's been in my stash for awhile and I found it on a friends' blog....I HAD to share, it is amazing!

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Saturday, February 7, 2009

Tangy Glazed Meatloaf


SERVINGS: 6 or 12, can freeze half of recipe, baked in two loaf pans CATEGORY: Main Dish
METHOD: Bake
PREP TIME: 40 minutes prep, 1 1/2 cooking

3-4 lbs of lean ground beef
1/2 cup finely chopped onion
1 bell pepper chopped (optional)
1/3 cup evaporated milk
2 eggs
1 1/2 packages (sleeves)of crackers, crumbled
A-1 sweet and tangy steak sauce
1 small can (8 oz)tomato sauce
1 cup ketchup
1/4 cup brown sugar

Glaze:
1/3 cup dark corn syrup
1/2 cup ketchup
1/4 cup brown sugar

Place ground beef in large bowel. Add chopped onion, and pepper. Pour in bottle of A1 , ketchup, tomato sauce. Beat 2 eggs in small bowl and add evaporated milk. Pour in meatloaf mixture and mix with hands thoroughly. Add enough cracker crumbs to make the mixture stick together.
Recipe makes 2 large loves, you can split and freeze half of the mixture.
Mold meat into a loaf pan or deep dish pan. Bake at 350-375 for about an hour and a half or until it appears done. Mix Glaze ingredients together in a sauce pan and bring to simmer, pour over done meatloaf. (Drain a little juice before you top with glaze)

Friday, February 6, 2009

Creamy Rice Pudding

SERVINGS: 6
CATERGORY: Dessert
METHOD: Stovetop
TIME: 20 minutes

3 cups cooked rice
1 12 oz can Evaporated Milk
1/2 cup milk
1/2 cup raisins
1/2 cup plus 2 T sugar
1 1/2 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 large eggs lightly beaten

Add all ingredients but eggs to saucepan, stir on medium heat until boiling, remove from heat. Add eggs to rice, mix well, then return to heat. Cook stiring constantly for two minutes at a simmer. Serve warm or chilled.

Fudgy Brownies


These are the best I've ever tasted. Irresistable! And I'm a little famous for these and the caramel brownies too with company :) Brownies are dense and resemble fudge they are very easy to make.

SERVINGS: 18
CATEGORY: Dessert
METHOD: Bake,Freezer
TIME: Prep: 10 min. + freezing Bake: 20 min. + cooling
Ingredients:
1 cup butter, melted
3/4 cup baking cocoa
2 cups sugar
1-1/2 cups all-purpose flour
4 eggs

COCOA FROSTING:
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons baking cocoa
1/3 cup milk

Directions: In a large mixing bowl, beat melted butter and cocoa until smooth. Beat in sugar and flour. Beat in eggs. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes. Meanwhile, for frosting, in a small mixing bowl, beat together all the ingredients until smooth. Cool brownies on a wire rack for 15 minutes then frost. Cool completely. Cover with foil; freeze until firm. Serve frozen or thawed. Yield: 3 dozen.

Peach Cobbler

SERVINGS: 6
CATEGORY: Dessert
METHOD: Baking
TIME: 12 prep, 45 Bake

2 Large Peaches
1 1/2 cups sugar divided
1/2 cup butter melted
1 cup flour
2 tsp baking powder
1/4 teaspoon salt
1 dash nutmeg
3/4 cup milk

Preheat oven to 375

Mix peach slices with 3/4 cup sugar, set aside
Pour butter in 8 inch square baking dish
Mix flour, baking powder, salt, nutmeg and remaining sugar, stir in milk just until combined. Pour over butter, top with peaches
Bake at 375 for 45 minutes