Long time no see

I'm kind of at a loss for words right now.  How do I jump back into blogging after almost three months of being absent?

Apparently like this...

I pre-ordered my new Hannah Swensen mystery, Devil's Food Cake Murder, back in January.  There are always so many good recipes in these books!  The stories may be a little predictable and lack-luster, but I usually feel like I'm visiting old friends when I read these books.

The first recipe I had to try was Strawberry Shortbread Cookie Bars.  Doesn't that just sound amazing?

Strawberry Shortbread Cookies Bars

Recipe courtesy of Joann Fluke, Devil's Food Cake Murder

Ingredients:

• 3 cups all purpose flour
• ¾ cup powdered sugar (don’t sift unless it's got big lumps)
• 1 ½ cups salted butter, softened
• 1 can (21 ounces) strawberry pie filling (I used Comstock)

Directions:

First Step

1. Mix the flour and the powdered sugar together in a medium-sized bowl.
2. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal.  (I did this in a food processor using cold butter cut into chunks layered between the powdered sugar and flour mixture.)
3. Spread HALF of this mixture into a greased (or sprayed nonstick cooking spray) 9-inch by 13-inch pan
4. Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown.
5. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN!
6. Let the crust cool for 5 minutes.

Second Step

1. Spread the pie filling over the top of the crust you just baked.
2. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don't worry about little gaps in the topping. It will spread out and fill in a bit as it bakes.
3. Gently press the top crust down with the flat blade of a metal spatula.
4. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden
5. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely.
6. When the bars are completely cool, cover the pan with foil and refrigerate them until you're ready to cut them. (Chilling them makes them easier to cut.)
7. When you're ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

These were pretty darn tasty.  I had a piece after they cooled for a couple hours last night, and to be honest, I wasn't that thrilled.  However, after they chilled in the refrigerator, they were amazing!  The strawberry filling tastes so much better chilled.  I'm actually kind of sad that I like them so much better because I will probably finish off the entire pan myself.  Ryan isn't a huge fan of shortbread, so I doubt he'll be having any of these lovelies.

Birthday Pie

No, I didn't mis-type.  There's no such thing as birthday cake for my dad.  For as long as I can remember, he has always had an apple pie at his birthday celebrations.  My mom used to make it, but over the last few years, I have been given the task of baking her famous pie. 

I posted the recipe and a photo last year, so I thought this year I would give you my tips for making pie crust.

Please excuse the poor quality photos.  It was night time when I made the pie.

Normally I use a pastry blender to mix my flour and shortening, but I decided to try using my food processer instead this time.  HELLO??  Why haven't I been using this all along?  It took about a mintue for my dough to be perfectly ready to go.  If you have a food processor, USE IT.  I told my husband that the food processer is my new BFF.  He asked about my Kitchenaid mixer.  Oh yeah.  Food processer, you're a very close second!

One of my mom's tips for great pie crust is to touch the dough as little as possible.  We always roll our dough on our Tupperware Silcone Mats and use plastic wrap over the top.  Just go ahead and roll right on top of it.  I usually use two pieces and cross them like a plus sign right over the top of the dough ball.

One the dough is flat and as big as I need it for my pie plate, I take a knife and gently run it between the dough and the silicone mat.  Then I fold it in half and then in half again and transport it to the pie plate.

Once that's done, peel off the plastic wrap and fill with the pie filling of your choice.  We like apple around here.

I then top the filling with the second pie crust and attempt to make the edges look pretty.  I'm not very good at fluting them, but it doesn't stop me from trying.

Don't forget to cover the edges with aluminum foil so they don't get too crispy or burn.  Remove them when there's only 15 minutes left to bake.

Oh, and then top your birthday pie with birthday candles!  Dad turned three this year apparently...  ;)

Happy birthday, dad!

Just my cup of tea

Yesterday I spent the whole afternoon (and most of the evening) baking and decorating sugar cookies for my cousin who is throwing a tea themed bridal shower today.  You can find the sugar cookie recipe here and the icing recipe here.

The shower will have a retro-style to it, complete with 1950s-ish aprons.  The colors are yellow, red, and teal.  I had a bit of a hard time deciding how to decorate the tea cups, but I think they turned out alright in the end.  :)

Tea cup cookie

All packed and ready to go!

Each cookie is in its own clear favor bag and tied with a ribbon.  I ran out of red ribbon, so I used some polka dot yellow ribbon I had on hand.  I think they turned out really cute.

Who wants some lavender?

I never knew there were so many recipes using lavender.  I always knew you could cook or bake with certain flowers, but wow.  There's a lot out there.

It was kind of a challenge to find the right lavender recipes to use for Jessica's personal shower.  In the end, I settled on two recipes that I knew I could make.  Lavender pound cake and lavender tea cookies.  Quick bread and sugar cookies have sort of become my two specialties, so I figured I couldn't screw them up too badly.  Thankfully, I was correct.

Lavender Pound Cake

Recipe courtesy of Joys of Lavender

 

Photo courtesy of Healthy Obsessions of a Girly Tomboy

Ingredients:

• 2 sticks butter or margarine
• 2 cups of sugar
• 5 eggs
• 2 1/2 cups of flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 Tbls chopped dried lavender (I ground mine with a motar and pestal)
• 1 cup buttermilk
• 2 tsp vanilla

Directions:

1. Cream butter and sugar.
2. Add one egg at a time, beating well after each egg.
3. Combine dry ingredients.
4. Combine buttermilk and vanilla.
5. Add alternately dry and wet ingredients to creamed butter.
6. Pour into 2 greased and floured 8 1/2 by 4 1/2 by 2 5/8 inch loaf pans.
7. Bake for one hour or until tester comes out clean.  Cool on rack for 10 minutes.  Remove from pans and let cool completely.  You can eat as is or you can drizzle your cake with a frosting.

This was easily my favorite food item from the shower.  I think it would be great as well without the lavender and served with strawberries and Cool Whip.

Lavender Tea Cookies

Recipe courtesy of What's Cooking America

 

Ingredients:

Cookies

• 1 tsp dried culinary lavender flowers
• 1 cup butter, room temperature
• 2/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp lemon extract
• 2 cups all-purpose flour
• 1/8 tsp salt

Lavender Frosting

• 1 cup powdered (confectioners') sugar
• 2 Tbls dried culinary lavender flowers
• 2 Tbls milk
• 2 tsp light corn syrup

Directions:

Cookies

1. Grind lavender flowers with a mortar and pestle.
2. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract.  Add flour and salt; mix until combined (dough should be soft but not sticky.)  Refrigerate 1 to 2 hours or until dough is firm.
3. Prepare lavender frosting; set aside.
4. Preheat oven to 325 degrees F.   Remove dough from refrigerator.
5. On a lightly-floured surface, roll dough approximately 1/4-inch thick with your rolling pin.  Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets.   (I use powdered sugar to "flour" my rolling surface.)
6. Bake 12 to 15 minutes or until cookies are lightly browned around the edges.  Remove from oven and cool on wire cooling racks.  When cool, frost with lavender frosting.

Lavender Frosting

1. In a small plastic bag, combine powdered sugar and dried lavender flowers.  Let stand at least one day before using.  When ready to use, sift the mixture into a medium-size bowl; discarding lavender flowers.
2. Add milk and corn syrup, mixing well.  NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread).  Spread on baked, cooled cookies.

I wasn't a huge fan of this cookie.  However a couple of people asked me for the recipe, so it can't be too bad, right?!  Don't get me wrong, the cookies were good.  They just had a little more of an "earthy" taste to them than the lavender pound cake did.

As you can see from the photo above, I let a few of them bake a little too long.  I think it was because the dough was warm.  I would suggest keeping it in the fridge until you're ready to bake them.  Go ahead and roll and cut out the cookies, but slide the baking sheet in the fridge while you're waiting to put them in the oven.

I also have to point out the cookie on the top of the plate.  Some of the cookies weren't exactly smooth on top and the frosting pulled away a little bit.  When I checked them in the morning, I found this little guy.  How awesome is that cute little heart within a heart within a heart??  I ran into the bedroom with the cookie to show my husband.  He just looked at me like I had lost my mind.  I still think it was pretty awesome.  :)

Back to Basics

I realized the other day that the name of my blog is Brookie's Cookies & More, but I have only posted one cookie recipe.  Yes, I have decorated sugar cookies in many ways, but it's still just one type of cookie.  Yesterday we had some friends over for a BBQ, so I figured it would be the perfect excuse to make some different types of cookies and blog about them, of course.

My husband, Ryan, doesn't like all the "fancy" cookies I make.  He prefers your tried-and-true cookies like chocolate chip and oatmeal raisin.  So, that's what I made.  However, I did add a little twist to the chocolate chip cookies by using M&Ms instead of chocolate chips.  Big twist, huh?  I like to live on the edge.

Chocolate Chip Cookies

I use my trusty Betty Crocker cookbook for this recipe.

Ingredients:

• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup butter or margarine, softened
• 1 egg
• 2 1/4 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely chopped nuts
• 1 package (12 ounces) semisweet chocolate chips (2 cups)

Directions:

1. Heat oven to 375ºF.
2. Mix sugars, butter and egg in large bowl.  Stir in flour, baking soda and salt (dough will be stiff).  Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft).  Cool slightly; remove from cookie sheet.  Cool on wire rack.

This time, I excluded the nuts and, as mentioned above, added in 2 cups of M&Ms.  I've always thought about using one cup of chocolate chips and one cup of white chocolate chips.  You could use peanut butter chips too.  I suppose the possibilities are endless!

This next cookie is my absolute favorite!  My friend from high school, Julia (you can find her here), makes these AMAZING oatmeal chocolate chip cookies.  The first time I had them, I asked her where she bought them because I wanted to go buy some.  When she told me she made them herself, I knew I had to get the recipe!

I call these...

Julia's Oatmeal Chocolate Chip (or Raisin) Cookies

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups paked dark brown sugar
• 2 eggs
• 1 tsp real vanilla extract
• 1 Tbls molasses
• 3/4 cup all-purpose flour (unbleached)
• 3/4 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 3 cups rolled oats (not the quick kind)
• 12 oz package of semi-sweet chocolate chips OR
• 12 oz baking raisins

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, sugar, eggs, molasses, and vanilla until smooth. combine the flour, baking soda, cinnamon, and cloves in a separate dish. Stir combination into the sugar mixture.  Stir in the oats and chocolate chips or raisins.  Drop onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden.  Do not overbake.  (Try to pull them out right with they start to brown around the edges.)  Cool on the cookie sheet for 2 minutes and then remove to wire rack to finish cooling.

Julia's Notes:

I learned from my mother that the only way to bake is to use real butter (I do use salted) and vanilla, 1/2 white and 1/2 wheat flour, brown sugar, etc...that makes all the difference!  And underbaking them slightly should make them nice and chewy.  :)

I could eat these cookies all day.  I used raisins this time, but semi-sweet chocolate chips are just as amazing.  If you decide to use raisins, make sure you buy baking raisins.  They are a lot juicer than regular raisins and make for a great cookie!

Three of Three...Finally!

I seem to have a problem with blogging regularly.  I need to get into the swing of things!

For Mother's Day, one of the gifts I gave my mom was a lemon meringue pie.  It's one of her favorites, but she hardly ever has it.  It's one of my favorites too, and I usually only get it at Thanksgiving when we get-together with my dad's side of the family.  Last year, I decided to try making one myself.  Success!  If I do say so myself.  :)

I used the recipe from a JoAnne Fluke book titled, Lemon Meringue Pie Murder. 

I've been into this series for a while now.  While the stories are completely cheesy, the recipes are pretty amazing.  Everything I have ever made from the book has turned out great.  And who doesn't love a little cheese now and then?  ;)

I don't feel right posting the recipe since it's in a published book and all, but here is a photo!

Yes, that is a store-bought graham cracker crust.  I usually like using the Betty Crocker recipe for a single-crust pie when I have the time to make my own pie crust.  However, in a pinch, the graham cracker crust tastes great with the lemon pie!

Sometimes You Have To Think Inside the Box…

Today I am making desserts for our Easter celebrations tomorrow.  I am taking the easy route and making boxed cakes and brownies.  Sometimes you just need to graciously accept the help of others, and I’m accepting help from Betty Crocker and Duncan Hines!

For my side of the family’s get together, I’m making a simple Duncan Hines White Cake Mix with chocolate frosting and sprinkles.  For Ryan’s family get together, I’m making Betty Crocker Hershey’s Supreme Brownie Mix (per Ryan’s request) and a Duncan Hines’ recipe for Old Fashion Applesauce Spice Cake with a box of Betty Crocker Spice Cake Mix.  I’m only going to include the recipe for the applesauce cake because it doesn’t follow the box directions exactly.

Old Fashion Applesauce Spice Cake
http://www.duncanhines.com/recipes/cakes/dh/old-fashioned-applesauce-spice-cake

Ingredients:

Cake

• 1 pkg Duncan Hines Moist Deluxe Spice Cake Mix
• 3 large eggs
• 1 1/4 cups applesauce
• 1/3 cup vegetable oil
• 1 cup chopped nuts 

Frosting

• 1 container vanilla frosting
• 1/2 tsp ground cinnamon

Glaze

• 1 cups confectioner's sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 1/2 Tbls milk or cream

Directions:

1. Preheat oven to 350 degree F.  Grease and flour 13x9 inch pan.
2. Combine cake mix, eggs, applesauce, and oil in large bowl.  Beat at medium speed with electric mixer for 2 minutes.  Stir in nuts.  Pour into pan.
3. Bake at 350 degrees F for 40 minutes or until toothpick inserted in center comes out clean.  Cool in pan 15 minutes.  Invert onto cooling rack.  Turn right-side up.  Cool completely.
4. For frosting, combine vanilla frosting and cinnamon.  Stir until blended.  Spread over cooled cake.
5. For glaze, whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream.  Add only enough cream to make a spreadable glaze.  Top cooled cake with cinnamon glaze before cutting.

This time I made the cake in a Bundt pan and used the glaze.  I have made this before with the vanilla-cinnamon frosting, and it’s also wonderful!

More Sugar Cookies and Chocolate Covered Pretzels

So it was gently brought to my attention that I've shared my sugar cookie recipe, but not the recipe for the icing I use.  Oops!  It's very simple.  I just use the recipe on the Wilton Merinque Powder can.  :)  To make things even more simple, I use squeeze bottles instead of pastry bags.  I find them easier to use and clean.  However, if I was ever going to try and make fancy flowers or something, I would definitely use the pastry bags and icing tips that are sitting in one of my drawers.

Once I've outlined the cookies with the stiffer icing in the bottles, I fill them in with icing that I've thined a bit with a couple drops of water.  I just use a spoon for that.  It makes things go much quicker!  I forgot to take a photo of the filling in process, so I'll be sure to take one next time!

My latest sugar cookie decorating adventure was for my friend Maria's baby shower.  I think the baby blocks turned out really cute!  Of course, I decided on the design that required more work since I had to fill in each side of the cookie with a different color, but I really think it looks nice.  I was surprised how easy it was to make the letters.  I really didn't have any trouble with them at all.  I practiced on a piece of paper beforehand, but pen and paper doesn't always translate well in frosting.  Thankfully, this time it did!

For Christmas, my friend Sarah and I made chocolate covered pretzels to pass out with our Christmas presents.  We made them last year after Maria (see above) made them for my bachelorette party.  They were so tasty, Sarah and I decided to make this a yearly Christmas tradition.

They're super easy to make too!  All you need to do is buy a few bags of pretzel rods, some caramel, and some melting chocolate (we use Merckens).  The pretzels are easy to find at the grocery store and the caramel and chocolate can be found at bakery/candy making supply stores.

First, roll out the caramel into a thin sheet.  Then use a knife or a pizza cutter to cut thin strips.  Spraying a little Pam on the blade helps it not to stick!  Then take the caramel strips and twist them from the top of the pretzel down about 2/3 of the way.

Next, melt the chocolate.  We use large plastic cups that are tall enough for the pretzels.  Dip/roll the pretzels in the chocolate and place on a piece of wax paper to harden.  While they're still gooey, sprinkle with whatever topping you'd like.  This year we used sprinkles, decorating sugar, crushed candy canes, and walnuts.

We then just put three to a treat bag which I picked up at Joann Fabrics and tied them up with a twist tie. 

Don't forget to dip the broken pretzel rods in any leftover chocolate you have.  The pretty pretzels are for your friends and family, but the broken "ugly" ones are just as tasty!

Sugar cookies

It's been a while since I posted, but I really haven't been cooking that much.  Ryan has been out of town a lot for work, so it's been a lot of cereal and frozen leftovers for me.  :)

I did work on the Christmas cookies my mom is giving out this year.  I think they turned out pretty cute!

Tune in later this week/early next week for the next batch of baby shower cookies.  They should be super cute!

Cookies, cookies, and more cookies...

This week was filled with sugar cookies. Literally. Over the course of three days, I made the dough, rolled out/cut out, baked, and frosted eight dozen cookies. Well, I did have some help with the icing from Ryan. He filled most of the cookies. I outlined and detailed. The project took all Friday night as it was. Without his help, I would have been up until the wee hours of the morning instead of only 12:30. Thanks, Ryan!!

The turtle sugar cookies were for my cousin Abby's baby shower. It was a Under the Sea with Baby and Me theme. Everything turned out soooo cute! My aunt and cousin did a great job with the shower.

I've already posted the sugar cookie recipe I used, so I'm not going to post it again.  However, you can find it here.

A few weeks ago I baked some pumpkin bread because I hadn't had anything pumpkin yet this season.  I wanted something, so I found this recipe in my trusty Betty Crocker Big Red Cookbook!  It can also be found online here.

Pumpkin Bread
Recipe courtesy of Betty Crocker

Makes 2 loaves, 24 slices each
95 calories per slice

Ingredients:

• 1 can (15 oz.) pumpkin (not pumpkin pie mix)
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups all-purpose or whole what flour (I use half and half)
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1/2 cup coarsely chopped nuts
• 1/2 cup raisins, if desired (I did not desire)

 Directions:

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

I absolutely loved this bread.  And since Ryan doesn't like pumpkin, I got to eat the whole loaf myself!  :)  The other loaf went to my dad.  He liked it too!

Stayed tuned for Bruschetta Chicken Bake!

Lots to update!

I'm back with pictures!!  With Ryan being gone a lot for work, I haven't really been cooking all that much.  I do have a few things to update though:  crock-pot pork chops, apple pie, and vampire cookies.

Crock-Pot Pork Chops

I know this is a horrible photo.  I started eating and then realized that I didn't take a picture.  So, my half-eaten biscut was taken off and a brand new one place on my plate.  The pork was super tender and falling apart, so that's why it doesn't look like an actual porkchop.

Directions:

I used a Crockery Gourmet seasoning packet for this recipe.  They can be found at your local grocery store.  I've only been able to find them in the Metro-Detroit area at Holiday Market and Kroger.  After searching for a photo, apparently you can buy them through Amazon.com!  The chicken and beef packets are great too!

Mix entire contents of packet with 2 cups of water.  Add 1-2 lbs pork and the following vegetables coarsely chopped: 4 carrots, 4 celery stalks and 3 medium potatoes.  Cover and cook on low setting for 7-8 hours.  Do not stir, product will baste itself during the cooking process.

You read that correctly.  Those are the only instructions!  Super, super easy!  I used butterfly pork chops, so there was no bone to deal with.  The veggies are awesome cooked this way, and then I just added some Pillsbury Grands biscuts.

Apple Pie

Betty Crocker Big Red Cookbook - ninth edition

Ingredients: 

• Pastry for two-crust pie (see Betty Crocker cook book - pg 117)
• 1/3 to 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Dash of salt
• 8 cups thinly sliced peeled tart apples (8 medium)
• 2 tbls butter, if desired*

Directions:

1. Heat overn to 425 degress F.  Make pastry.
2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl.  Stir in apples.  Turn into pastry-lined pie plate.  Cut butter into small pieces; sprinkle over apples.  Cover with top pastry that has slits cut in it; seal and flute.  Cover edge with 2- to 3-inch strips of aluminum foil to prevent excessive browning; remove foil durin last 15 minutes of baking.
3. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust.  Cool on wire rack at least 2 hours.

Vampire Cookies

http://www.brightideas.com/bright_idea.aspx?ID=52

Inredients:
I used my own sugar cookie recipe instead of the one they provided.

• 1 1/2 cups butter, softened
• 2 1/2 cups white sugar
• 4 eggs
• 2 tsp vanilla extract
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• Red food coloring
• ¼ cup red decorator’s sugar
• 24 pieces MILKY WAY® Minis
• 1 tube vanilla frosting
• Plastic wrap
• Electric mixer
• Large bowl
• Medium bowl
• 2 cookie sheet pans

Directions:

1. In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Add enough food coloring to tint the dough bright red.  Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F.  Roll out dough on floured surface 1/4 to 1/2 inch thick.  (When rolling sugar cookie dough, I use confectioner's sugar instead of flour to dust my rolling pin and rolling surface.)  Cut into shapes with any cookie cutter.  Place cookies one inch apart on ungreased cookie sheets.
3. Sprinkle the cookies with red sugar.  Bake 6 to 8 minutes in preheated oven.  Remove from oven and immediately press a MILKY WAY® Minis into the center of each cookie.  Cool completely.  Use vanilla frosting to pipe fangs over the candy.

I think that's all the updating I have to do so far.  Hope you enjoy!

Pork chops...tomorrow.

I had planned on making pork chops for dinner tonight in the crock pot, but plans change as they always seem to do.  We'll have them tomorrow, and I promise to include photos!

I made two desserts on Monday for family who was visiting Michigan from Texas.  I completely forgot to take photos.  Shocking, I know.  I'll include the receipes anyway, you'll still get the idea.  :)

Caramel Chocolate Chip Bars
Duncan Hines receipe
(makes 2 dozen)

Ingredients:
1 package Duncan Hines Moist Deluxe Caramel Cake Mix
1/4 cup water
1/4 cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
1 cup semi-sweet chocolate chips

Directions:
Preheat over to 375 degrees F.  Grease 13x9-inch pan.

Combine cake mix, eggs, water, brown sugar and butter in large bowl.  Stir until thoroughly blended.  Mixture will be thick.

Stir in chocolate chips.  Spread in greased pan.

Bake at 375 degrees F for 24 to 27 minutes or until toothpick inserted in center comes out clean.  Cool completely in pan.  Cut into bars.

Toppings (optional):
Duncan Hines Creamy Home-Style Caramel Flavor or Chocolate frosting.

Sprinkle with chopped nuts, if desired.

Note:
I got this receipe off the side of a Ducan Hines cake mix box and have only made it using caramel cake mix.  I can only imagine you could use any flavor.  Cherry with chocolate frosting?  I may just have to try that!


Creamy Layered Fruit Sensation
http://www.kraftfoods.com/kf/recipes/creamy-layered-fruit-sensation-90571.aspx

Ingredients:
1 pkg (9 oz.) angel food cake, cut into cubes
3 Tbs orange juice
1/4 tsp almond extract
2 1/2 cups cold fat-free milk
2 kpg (4-serving size each) Jell-O Vanillia Flavor Fat Free Sugar Free Instant Pudding
1 1/2 cups thawed Cool Whip Fat Free Whipped Topping, divided
2 pkg (12 oz. each) frozen mixed berries, thawed, well drained

Directions:
Place cake cubes in large bowl.  Mix oranged juice and extract.  Drizzle over cake; toss to coat.

Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.

Reserve a few berries for garnish; set aside.  Place half of the cake cubes in 2-qt glass seriving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  Cover with plastic wrap.  Refrigerate for at least 2 hours.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.  Store leftovers in refrigerator.

Notes:
The first time I made this, I made it exactly as the receipe directs.  The second time I used only frozen strawberries and chocolate pudding instead of vanilla.  The next time I make it, I'm going to use strawberries and vanilla pudding.  Everyone seems to love this and it's super low-cal and fat free!

I used vanilla extract the second time I made it because my aunt is allergic to nuts.  I didn't want to kill her!  I'm sure she's grateful.  :)