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Aug 31, 2010

Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (20-ounce) box fudge brownie mix
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling

Preheat oven to 350 degrees F.

Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan.

Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use.

Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate.

To serve, slice as you would a pizza, and enjoy!

Aug 29, 2010

Chicken Salad Sandwiches

Chicken Salad Sandwiches

2 Cups cooked, shredded chicken ( I buy a rotisserie one & shred it)
1 Cup mayo
Celery (chopped)
Green Onion (chopped in small pieces- optional)
Red Grapes (cut in half)
2 tablespoons Lemon Juice

Mix all ingredients together.
I don't like onions, so I left those out. You really don't to measure anything, just add more or less of what you like.
Serve on yummy buttery croissants!

German Chocolate Cookies

German Chocolate Cookies

Nonstick spray

1 package (18.25) ounce German chocolate cake mix

1/3 cup chocolate milk

½ stick (1/4 cup) butter, melted

1 egg

½ cup pecan pieces (Planters)

½ cup semisweet chocolate chips

½ cup plus 2 Tablespoons coconut pecan frosting

Preheat to 350. Spray 2 cookie sheets. In large bowl, combine cake mix, melted butter & egg; beat with electric mixer on low for 1 minute. Stir in pecans and chocolate chips. Drop 2 Tablespoon portions of the cookie dough onto cookie sheet, 2 inches apart.

Bake for 12-14 minutes, rotating cookies halfway. Transfer to wire rack to cool. Spread 1 Tablesppon of coconut pecan frosting on bottom cookie. Top with another cookie. Repeat to make 10 cookie sandwiches.

*Another option is to leave the coconut pecan frosting in a bowl & let guests put a little on each cookie*

Aug 22, 2010

Carrot Cake

Carrot Cake

4 eggs, separated

1 cup brown sugar

Grated peel & juice of orange

1 2/3 cups ground walnuts

1 teaspoon cinnamon

1 ½ cups grated carrot

¾ cup whole wheat flour

1 teaspoon baking powder


8 oz. cream cheese

2/3 cup confectioners’ sugar

Grated peel & juice of orange

Preheat to 350.

Put egg yolks & sugar in bowl & whisk until thick & creamy. Add all remaining ingredients, except egg white, & fold carefully until mixture is smooth.

Whisk egg whites until stiff, then fold into cake mixture. Pour into prepared loose bottom greased cake pan & bake 1 hour.

For frosting, cream the cheese & confectioners sugar together. Add a little grated peel & juice to flavor. Spread over top of cooled cake using knife dipped in hot water. Sprinkle with orange peel to decorate.

Pink Party Cake

Pink Party Cake

Nonstick spray

1 package (18.25 ounce) strawberry cake mix

1 ¼ cup strawberry nectar (Kern’s)

1/3 cup veg. oil

3 eggs

1 teaspoon almond extract

2 drops red food coloring

1 bar (4 ounces) whitebaking bar, chopped

2 Tablespoons whipping cream

1 ½ cans (12 ounce each) whipped fluffy white frosting

1 cup pink candy coating

Preheat to 350. Spray two 8-inch round cake pans with spray.

In large bowl, combine cake mix, strawberry nectar, oil, eggs, almond extract, and red food coloring. Beat with mixer on low for 30 seconds. Scrape bowl sides and beat on med. For 2 minutes. Pour batter into cake pans.

Bake 28-32 minutes. Cool for 10 minutes. For frosting, place chopped white baking bar in medium bowl & set aside. In small bowl, microwave cream on high 30 seconds. Pour over baking bar & stir until smooth. Stir in frosting. Place a cake layer on a serving plate. Spread with some frosting and top with remaining cake layer. Frost cake with remaining frosting.

Line 5 ½ inch glass bowl with foil & set aside. Place candy coating in small bowl & microwave 1 ½ minutes, stir every 30 seconds. Pour melted candy coating into foil lined bowl & chill 20 minutes.

Lift candy coating from bowl & peel off foil. Turn candy coating over & use vegetable peeler to make curls. Arrange pink curls on top of frosted cake.

*if you can’t find candy coating, then use same amount of chopped vanilla bark. Melt and stir 1-2 drops of food coloring to make pink.

Aug 12, 2010

Maple Pecan Tart

Maple Pecan Tart

1 refrigerated rolled piecrust (1/2 of a 15 ounce package)

3 eggs

2 Tablespoons sugar

¾ cup real maple syrup

1 Tablespoon maple flavoring

1 teaspoon vanilla

3 Tablespoons all-purpose flour

2 Tablespoons butter, melted

1/8 teaspoon salt

1 ½ cups whole pecans

Preheat to 450. Unroll piecrust & press onto bottom & sides of a 9inch tart pan with a removable bottom, leaving a 1 inch overhang of crust. Fold overhang inward & use your fingers to press crust into sides of tart pan. Using a fork, prick bottom & side of the crust.

Bake in preheated oven for 8-10 minutes or until lightly browned. Cool completely on a wire rack. Reduce oven temp. to 325

In a large bowl, combine eggs & sugar; beat with electric mixer on medium speed about 2 minutes or until foamy. Add maple syrup, maple flavoring, and vanilla; beat until combined. Add flour, melted butter, and salt. Beat until combined.

Spread nuts in bottom on the cooled piecrust. Pour maple syrup mixture over nuts. Bake in preheated oven for 40-45 minutes or just until center is set. Cool on wire rack. Serve warm or at room temperature.

Note: for special touch, stir 1-2 teaspoons maple flavoring into 1 container (8 ounce) frozen whipped topping that is thawed. Serve with pie.