Monday, April 23, 2012

Sugar Cookie Bars



This little beauty is our favorite! I'm bringing this recipe to the forefront again due to it's popularity. AND It's all I can do to stop myself from making more.....

This scrumptious delight combines all I love and try to duplicate in a sugar cookie; thick cookie, moist and chewy and a great tasting dough -  Pair this with your favorite frosting and it's perfection!
Recipe:
1 cup shortening or butter
2 c sugar
4 eggs
4 tsp baking powder
1 tsp salt
2 T vanilla
2 tsp almond extract
4 c flour

Grease jelly roll pan, preheat oven to 375. Mix all ingredients and spread evenly in pan. Bake for 15-16 minutes until slightly browned
Wait till mostly cooled and spread with your favorite frosting.

I was in a hurry so used a can of whipped cream cheese frosting, added a tsp of almond flavoring, and colored it to my son's request. (blue!) and added sprinkles.

 I like shortening better than butter for a more "chewy" texture instead of "cakey" These are fast and easy, and always popular! Yum!

Sunday, April 15, 2012

Chocolate Marshmallow Pudding Cake



Chocolate Marshmallow Crock Pot Pudding Cake

Okay folks, I've made this twice now with rave reviews!  Warm, gooey pudding cake with just the right ammount of sweetness.  Enjoy!!

Pic fro,m and recipe adapted from Bless this Food

You Need:


1 package chocolate cake mix
1 small package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 small package chocolate cook-and-serve pudding mix

1 1/2 cups miniature marshmallows
1 cup semisweet mini chocolate morsels


Directions:

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer  2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2. Cook 2 cups milk and pudding mix in a saucepan over medium heat, stirring often untill boiling.
3. Pour cook-and-serve pudding over batter.

4.  Cover and cook on LOW 2 1/2 hours. Check for cake like texture on top; Then it it done.
5. Turn off slow cooker. Sprinkle cake with  marshmallows and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

Serve warm with ice cream if desired





Friday, March 2, 2012

Macaroni and Cheese

 Recipe from Pioneer Woman

Preheat oven to 350 degrees
4 cups dried macaroni
1/4 cup (1/2 stick or 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1/2 teaspoon ground black pepper

*Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Serves 6
YUM YUM YUM!! I was never a big fan of homemade mac&cheese, I've never liked any kind I've had that's homeade.
My favorites were Kraft (of course!! BUT have you SEEN the calories in that mix???) Velveta Shells and Cheese (Same Problem), and Boston Market (Didn't check the Nutrition Analysis on that one....), but this is WAY creamier than all the rest. And probably way healthier too because I know what's in it! I used all Medium Cheddar but will try it with some Motz or Colby next time just for fun.