These bars are wonderful warm. It's like having a warm gingerbread cookie with pumpkin pie on top. YUMMY!
Bars:
2 1/4 cups all-purpose flour
1 1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t ground ginger
1/4 t nutmeg
1/8 t ground cloves
2 sticks butter or margarine, softened
1 1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats
Filling:
6 ounces cream cheese, softened
1 small can mashed pumpkin (not pie filling)
1/2 cup sugar
1 t vanilla
1/2 t cinnamon
1/4 t ground ginger
1/4 t nutmeg
1/8 t ground cloves
2 large eggs
Glaze:
1 cup powdered sugar
1 T butter or margarine, softened
1/4 t vanilla1 to 2 T milk
Bars:
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 9 x 13 inch baking pan lightly coated with cooking spray.Add the oats to the reserved mixture and mix until combined - set aside.
Filling:
In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves - mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and evenly spread the mixture over the top. Crumble reserved oat mixture over filling.Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.
Glaze:
In a small bowl, mix together powdered sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.
Tomorrow's Daily Special: Cinnamon Oatmeal Cookies
Monday, November 12, 2007
Sunday, November 11, 2007
Taco Casserole
This is quick weeknight meal that is yummy on a warm fall night!
1 lb ground beef or chicken
1/2 onion, diced
salt, to taste
pepper, to taste
1 packet low sodium taco seasoning
3/4 cup water
1 can pinto beans
1 small package whole wheat penne pasta, cooked and drained
1 cup 2% shredded cheddar cheese
Brown onion and ground beef in large saucepan after seasoning with salt and pepper. Add taco seasoning and 3/4 cup water. Bring to a low boil over medium heat. Add beans and simmer for about 5 minutes. Turn down heat to low and add drained pasta and cheese. Stir well and serve!
TIP OF THE DAY: This can be a super quick dinner if you cook your ground beef or chicken ahead of time. If I know that I am going to cook two different things in a week that require ground beef, I'll brown it all at once. I did that on this past Sunday when we had lasagna, and then was able to get this dinner made in a jiffy!
Tomorrow's Daily Special: Gingerbread Pumpkin Bars
1 lb ground beef or chicken
1/2 onion, diced
salt, to taste
pepper, to taste
1 packet low sodium taco seasoning
3/4 cup water
1 can pinto beans
1 small package whole wheat penne pasta, cooked and drained
1 cup 2% shredded cheddar cheese
Brown onion and ground beef in large saucepan after seasoning with salt and pepper. Add taco seasoning and 3/4 cup water. Bring to a low boil over medium heat. Add beans and simmer for about 5 minutes. Turn down heat to low and add drained pasta and cheese. Stir well and serve!
TIP OF THE DAY: This can be a super quick dinner if you cook your ground beef or chicken ahead of time. If I know that I am going to cook two different things in a week that require ground beef, I'll brown it all at once. I did that on this past Sunday when we had lasagna, and then was able to get this dinner made in a jiffy!
Tomorrow's Daily Special: Gingerbread Pumpkin Bars
Saturday, November 10, 2007
Maple Walnut Scones
The cinnamon scones were such a hit at work that I decided to try another kind of scone. The sweet technology ladies at work didn't get a chance to try the cinnamon ones, so I made these just for them. They smelled delcious while cooking and tasted even better!
2 T brown sugar
2 T walnuts- chopped and toasted
½ cup butter or margarine
2 T brown sugar
2 t baking powder
¼ t salt
½ cup walnuts - chopped and toasted
1/3 cup maple syrup
1 egg
2 T milk
2 cups flour
Preheat oven to 400 degrees. Mix 2 T brown sugar and 2 T finely chopped nuts in small bowl and set aside. Cut the margarine into flour, 2 T brown sugar, baking powder, and salt with a pastry blender or two large knives in a large bowl until the mixture resembles fine crumbs. (I used my Kitchen Aid mixer and it worked just fine and was much easier). Stir in a ½ cup of toasted nuts. Stir in maple syrup, egg, and just enough milk so that the dough leaves the side of the bowl and forms a ball. Turn the dough on to a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times to coat. Pat or roll into an 8-inch circle on a lightly greased cookie sheet or pizza pan. Brush with milk and sprinkle with brown sugar nut mixture. Cut into eight wedges but do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from cookie sheet; carefully separate the wedges. Serve warm and enjoy!
TIP OF THE DAY: This makes large scones. To make smaller ones pat into a rectangle and cut into small triangles.
Tomorrow's Daily Special: Taco Casserole
2 T brown sugar
2 T walnuts- chopped and toasted
½ cup butter or margarine
2 T brown sugar
2 t baking powder
¼ t salt
½ cup walnuts - chopped and toasted
1/3 cup maple syrup
1 egg
2 T milk
2 cups flour
Preheat oven to 400 degrees. Mix 2 T brown sugar and 2 T finely chopped nuts in small bowl and set aside. Cut the margarine into flour, 2 T brown sugar, baking powder, and salt with a pastry blender or two large knives in a large bowl until the mixture resembles fine crumbs. (I used my Kitchen Aid mixer and it worked just fine and was much easier). Stir in a ½ cup of toasted nuts. Stir in maple syrup, egg, and just enough milk so that the dough leaves the side of the bowl and forms a ball. Turn the dough on to a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times to coat. Pat or roll into an 8-inch circle on a lightly greased cookie sheet or pizza pan. Brush with milk and sprinkle with brown sugar nut mixture. Cut into eight wedges but do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from cookie sheet; carefully separate the wedges. Serve warm and enjoy!
TIP OF THE DAY: This makes large scones. To make smaller ones pat into a rectangle and cut into small triangles.
Tomorrow's Daily Special: Taco Casserole
Friday, November 9, 2007
Mom's Lasagna
My mom's lasagna was always one of my favorite meals growing up and her recipe is the one I always use. It is by no means low fat, so I don't make it often. But when I do, it is definitely a treat and so worth the extra calories!
1 lb ground beef
1 small onion, diced
3 cloves garlic, diced
1 t salt
1 t pepper
1 t garlic powder
1 t onion powder
1 t oregano
1 t basil
2 large cans tomato sauce
1 small can tomato paste
1 large can petite diced tomatoes
1 box lasagna noodles
3/4 cup grated Parmesan cheese
2 lbs sliced mozzarella cheese
Saute onions and garlic in large pot over medium heat. Add ground beef and brown. Add spices (measurements of which are a guess b/c I never measure them). Drain meat. Add tomato sauce, tomato paste, and diced tomato. Mix well and simmer over low heat for 30 minutes. While sauce is simmering, cook lasagna noodles according to package directions and drain. Spray 9 x 13 pan or deep dish lasagna pan with cooking spray. Spoon a small amount of meat sauce onto bottom of pan. Layer noodles, sauce, Parmesan cheese, and mozzarella cheese. Repeat layers 2 times ending with cheese. Spray a piece of foil with cooking spray so that the cheese won't stick to it and cover lasagna with foil. Bake at 350 for 45 minutes or until bubbly.
TIP OF THE DAY: Put a tiny bit of cooking oil in your water when boiling the noodles so that they don't stick together when you drain them.
Tomorrow's Daily Special: Maple Walnut Scones
1 lb ground beef
1 small onion, diced
3 cloves garlic, diced
1 t salt
1 t pepper
1 t garlic powder
1 t onion powder
1 t oregano
1 t basil
2 large cans tomato sauce
1 small can tomato paste
1 large can petite diced tomatoes
1 box lasagna noodles
3/4 cup grated Parmesan cheese
2 lbs sliced mozzarella cheese
Saute onions and garlic in large pot over medium heat. Add ground beef and brown. Add spices (measurements of which are a guess b/c I never measure them). Drain meat. Add tomato sauce, tomato paste, and diced tomato. Mix well and simmer over low heat for 30 minutes. While sauce is simmering, cook lasagna noodles according to package directions and drain. Spray 9 x 13 pan or deep dish lasagna pan with cooking spray. Spoon a small amount of meat sauce onto bottom of pan. Layer noodles, sauce, Parmesan cheese, and mozzarella cheese. Repeat layers 2 times ending with cheese. Spray a piece of foil with cooking spray so that the cheese won't stick to it and cover lasagna with foil. Bake at 350 for 45 minutes or until bubbly.
TIP OF THE DAY: Put a tiny bit of cooking oil in your water when boiling the noodles so that they don't stick together when you drain them.
Tomorrow's Daily Special: Maple Walnut Scones
Thursday, November 8, 2007
Cinnamon Scones
I LOVE scones but have only ever made them using a mix I purchased. I recently decided to try making some at home and am so glad I did. If you have never tried one- they are a sweet, but not too sweet, biscuit type of bread. Great with tea or coffee for breakfast. This recipe was my first attempt and I think they turned out great. As a bonus, all the cinnamon in the recipe made the house smell yummy too!
4 cups flour
1 cup sugar
4 t cinnamon
1 t baking soda
2 t baking powder
¼ t cream of tartar
1 t salt
1 cup butter, softened and cut into small pieces
1 egg
1 cup sour cream
Preheat oven to 350 degrees. In large mixing bowl combine all dry ingredients and mix well. Turn mixer on lowest speed and slowly drop in butter pieces. Mixture should be crumbly. Add in sour cream and egg and mix just till well combined. Turn dough out on to a floured surface and knead dough just until it comes together. The less you handle the dough, the lighter your scones will be. Pat out to about ¾ inch thickness. Either spray cookie sheets with cooking spray or cover with parchment paper. Cut dough into small triangles (traditional scone shape) or use a round glass or biscuit cutter and cut out small circles. Place on cookie sheet, sprinkle with a mixture of cinnamon and sugar, and bake for 15-20 minutes.
Tomorrow's Daily Special: Mom's Lasagna
4 cups flour
1 cup sugar
4 t cinnamon
1 t baking soda
2 t baking powder
¼ t cream of tartar
1 t salt
1 cup butter, softened and cut into small pieces
1 egg
1 cup sour cream
Preheat oven to 350 degrees. In large mixing bowl combine all dry ingredients and mix well. Turn mixer on lowest speed and slowly drop in butter pieces. Mixture should be crumbly. Add in sour cream and egg and mix just till well combined. Turn dough out on to a floured surface and knead dough just until it comes together. The less you handle the dough, the lighter your scones will be. Pat out to about ¾ inch thickness. Either spray cookie sheets with cooking spray or cover with parchment paper. Cut dough into small triangles (traditional scone shape) or use a round glass or biscuit cutter and cut out small circles. Place on cookie sheet, sprinkle with a mixture of cinnamon and sugar, and bake for 15-20 minutes.
Tomorrow's Daily Special: Mom's Lasagna
Wednesday, November 7, 2007
Meatball Pizza
This is a recipe that I adapted after watching Rachel Ray one Sat. afternoon with Madison. It's a nice switch from traditional pizza.
1 recipe homemade pizza dough or 1 container refrigerated pizza dough
1 T olive oil
2 T rosemary
1 t salt
2 T olive oil
1 1/2 lbs ground beef
1 medium onion, finely chopped
4-6 finely chopped garlic cloves
1 t pepper
1 (6 ounce) can tomato paste
1/2 cup grated Parmesan cheese
1/4 cup parsley
1 t oregano
1 cup shredded mozzarella cheese
Preheat oven to 425 degrees. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the Parmesan cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Sprinkle mozzarella cheese over the pizza. Return the pizza to the oven and bake another 10 to 12 minutes.
Tomorrow's Daily Special: Cinnamon Scones
1 recipe homemade pizza dough or 1 container refrigerated pizza dough
1 T olive oil
2 T rosemary
1 t salt
2 T olive oil
1 1/2 lbs ground beef
1 medium onion, finely chopped
4-6 finely chopped garlic cloves
1 t pepper
1 (6 ounce) can tomato paste
1/2 cup grated Parmesan cheese
1/4 cup parsley
1 t oregano
1 cup shredded mozzarella cheese
Preheat oven to 425 degrees. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the Parmesan cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Sprinkle mozzarella cheese over the pizza. Return the pizza to the oven and bake another 10 to 12 minutes.
Tomorrow's Daily Special: Cinnamon Scones
Tuesday, November 6, 2007
Maple Pecan Bread
This is a great fall recipe that only takes just a few minutes to mix up and get in the oven.
Bread:
2 1/4 cups flour
3/4 cup sugar
1 cup half and half
3 T vegetable oil
1 t maple extract
3 1/2 t baking powder
1/2 t salt
1 egg
1/2 cup chopped pecans
Maple Glaze:
1/2 cup powdered sugar
2-3 t half and half or milk
1 t maple extract
Bread:
Heat oven to 350 degrees. Grease bottom only of loaf pan. Mix all ingredients except pecans and Maple Glaze in large bowl with spoon; beat 30 seconds. Stir in pecans. Pour into pan. Bake 55-65 minutes. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about an hour.
Glaze:
Stir together all ingredients until smooth and thin enough to drizzle. Drizzle over cooled bread.
TIP OF THE DAY: Sprinkle additional chopped pecans over the top of the maple glazed bread. For an additional pecan flavor, lightly toast your pecans before putting them in the batter.
Tomorrow's Daily Special: Meatball Pizza
Bread:
2 1/4 cups flour
3/4 cup sugar
1 cup half and half
3 T vegetable oil
1 t maple extract
3 1/2 t baking powder
1/2 t salt
1 egg
1/2 cup chopped pecans
Maple Glaze:
1/2 cup powdered sugar
2-3 t half and half or milk
1 t maple extract
Bread:
Heat oven to 350 degrees. Grease bottom only of loaf pan. Mix all ingredients except pecans and Maple Glaze in large bowl with spoon; beat 30 seconds. Stir in pecans. Pour into pan. Bake 55-65 minutes. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about an hour.
Glaze:
Stir together all ingredients until smooth and thin enough to drizzle. Drizzle over cooled bread.
TIP OF THE DAY: Sprinkle additional chopped pecans over the top of the maple glazed bread. For an additional pecan flavor, lightly toast your pecans before putting them in the batter.
Tomorrow's Daily Special: Meatball Pizza
Monday, November 5, 2007
Pumpkin and Spiced Cider Pudding Cake
I always love to bake but when the weather starts to get colder and the holidays approach- I really get in the mood to bake! This is a fabulous dessert to make on a chilly fall evening!
1 cup flour
3/4 cup sugar
2 t baking powder
1/2 t pumpkin pie spice
1/4 t salt
1/2 cup canned pumpkin (not pumpkin pie mix)
2 T vegetable oil
1/4 c milk
1 1/2 cups apple cider
1 T butter or margarine
1 cup packed brown sugar
2 T cornstarch
1/4 t pumpkin pie spice
Heat oven to 350 degrees. Sift together flour, sugar, baking powder, 1/2 t pumpkin pie spice and salt in medium bowl. Stir in pumpkin, oil, and milk just until moistened. Spread in ungreased 8 x8 square baking dish (or double and put in a 9 x 13 pan). Heat apple cider and butter to boiling in a small saucepan over medium high heat. Meanwhile mix brown sugar, cornstarch, and 1/4 t pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all. Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.
TIP OF THE DAY: Serve this warm with either Cool whip or fresh whipped cream.
Tomorrow's Daily Special: Maple Pecan Bread
1 cup flour
3/4 cup sugar
2 t baking powder
1/2 t pumpkin pie spice
1/4 t salt
1/2 cup canned pumpkin (not pumpkin pie mix)
2 T vegetable oil
1/4 c milk
1 1/2 cups apple cider
1 T butter or margarine
1 cup packed brown sugar
2 T cornstarch
1/4 t pumpkin pie spice
Heat oven to 350 degrees. Sift together flour, sugar, baking powder, 1/2 t pumpkin pie spice and salt in medium bowl. Stir in pumpkin, oil, and milk just until moistened. Spread in ungreased 8 x8 square baking dish (or double and put in a 9 x 13 pan). Heat apple cider and butter to boiling in a small saucepan over medium high heat. Meanwhile mix brown sugar, cornstarch, and 1/4 t pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all. Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.
TIP OF THE DAY: Serve this warm with either Cool whip or fresh whipped cream.
Tomorrow's Daily Special: Maple Pecan Bread
Sunday, November 4, 2007
Strawberry Cake
2 cups white sugar
1 (3 ounce) package strawberry flavored jello
1 cup butter, softened
4 eggs at room temperature
2 3/4 cups flour
2 1/2 t baking powder
1 cup milk, room temperature
1 T vanilla
1/2 cup strawberry puree made from frozen sweetened strawberries
Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry jello until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Frost cake with canned or home-made cream cheese or butter cream frosting.
TIP OF THE DAY: Decorate this cake with sliced fresh strawberries or drizzle with strawberry jam.
Tomorrow's Daily Special: Pumpkin and Spiced Cider Pudding Cake
1 (3 ounce) package strawberry flavored jello
1 cup butter, softened
4 eggs at room temperature
2 3/4 cups flour
2 1/2 t baking powder
1 cup milk, room temperature
1 T vanilla
1/2 cup strawberry puree made from frozen sweetened strawberries
Preheat the oven to 350 degrees. Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry jello until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Frost cake with canned or home-made cream cheese or butter cream frosting.
TIP OF THE DAY: Decorate this cake with sliced fresh strawberries or drizzle with strawberry jam.
Tomorrow's Daily Special: Pumpkin and Spiced Cider Pudding Cake
Saturday, November 3, 2007
Doodle's Funeral Salad
My aunt's name was LaWanda but her nickname was Tootsie so my sister and I called her Aunt Tootsie. Once we went to visit and she made the BEST fruit salad ever and so of course my mother and I asked for the recipe. She wrote it down and when we saw the name of the salad we were a bit perplexed. She had titled the recipe "Doodle's Funeral Salad". We asked her about it and she explained that her friend Doodle (of course someone named Tootsie would have a friend named Doodle :) had died and while at the luncheon following her funeral, my aunt tasted this salad and loved it. She found the recipe and it became forever known as Doodle's Funeral Salad. Since I got it from my aunt, to me it's Aunt Tootsie's Doodle's Funeral Salad. No matter what the name, trust me when I say it is the BEST fruit salad ever!
1 large can pineapple tidbits, drained- reserve the juice
1 can mandrian oranges, drained-reserve the juice
1 large jar maraschino cherries
1 (3 ounce) package Jello vanilla pudding, COOK AND SERVE
3-4 bananas
Fresh strawberries
Fresh blueberries
Mix drained pineapple and mandrian orange juice to make 1 cup. Discard extra juice. Add 1 cup juice to a small saucepan with pudding mix. Heat over medium heat and bring to a boil, stirring constantly. Cook till it turns clear (this will all of a sudden happen, trust me) and thickens, stirring all the time. Remove from heat and cool. Add all fruit. Chill and serve.
TIP OF THE DAY: If you are in a hurry you can chill the cooked pudding/juice mixture in the refrigerator for a few minutes.
Tomorrow's Daily Special: Strawberry Cake
1 large can pineapple tidbits, drained- reserve the juice
1 can mandrian oranges, drained-reserve the juice
1 large jar maraschino cherries
1 (3 ounce) package Jello vanilla pudding, COOK AND SERVE
3-4 bananas
Fresh strawberries
Fresh blueberries
Mix drained pineapple and mandrian orange juice to make 1 cup. Discard extra juice. Add 1 cup juice to a small saucepan with pudding mix. Heat over medium heat and bring to a boil, stirring constantly. Cook till it turns clear (this will all of a sudden happen, trust me) and thickens, stirring all the time. Remove from heat and cool. Add all fruit. Chill and serve.
TIP OF THE DAY: If you are in a hurry you can chill the cooked pudding/juice mixture in the refrigerator for a few minutes.
Tomorrow's Daily Special: Strawberry Cake
Friday, November 2, 2007
Smushy Cake
Growing up my mother made this cake and called it a Neiman-Marcus Cake. My sister and I renamed it Ooey Gooey Cake. Madison has now renamed it Smushy Cake and it is one of her favorites. It's a great cake to make with just a few ingredients. It's not very pretty- but it sure is yummy- especially fresh out of the oven!
Cake:
1 box yellow cake mix
1 egg
1/2 cup butter, melted
Filling:
1 (8 ounce) package cream cheese, softened
2 eggs
1 t vanilla
1 box powdered sugar
Cake: Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray. Combine cake mix, 1 stick melted butter and 1 egg in mixing bowl and mix until well combined. Pat into the bottom of the 9 x 13 pan and set aside.
Filling: In another mixing bowl beat cream cheese until smooth then add eggs and vanilla. Add in powdered sugar and beat well. Pour over cake mixture and spread until smooth. Bake for 40 to 50 minutes. This is NOT a cake that should look done- it's supposed to be gooey in the center so do NOT over bake it. Cut fairly small pieces because it is RICH. Serve warm.
Cake:
1 box yellow cake mix
1 egg
1/2 cup butter, melted
Filling:
1 (8 ounce) package cream cheese, softened
2 eggs
1 t vanilla
1 box powdered sugar
Cake: Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray. Combine cake mix, 1 stick melted butter and 1 egg in mixing bowl and mix until well combined. Pat into the bottom of the 9 x 13 pan and set aside.
Filling: In another mixing bowl beat cream cheese until smooth then add eggs and vanilla. Add in powdered sugar and beat well. Pour over cake mixture and spread until smooth. Bake for 40 to 50 minutes. This is NOT a cake that should look done- it's supposed to be gooey in the center so do NOT over bake it. Cut fairly small pieces because it is RICH. Serve warm.
TIP OF THE DAY: There are tons of variations for this recipe:
- Banana: Add two ripe bananas to the filling mixture
- Chocolate: Use a chocolate cake mix and sprinkle chocolate chips and nuts on the top before baking
- Carrot: Use a spice cake mix and add nuts and 1 and 1/2 cups of shredded carrots to the filling mixture
- Pumpkin: Add a 15 ounce can of pumpkin and an extra egg to the filling mixture
Tomorrow's Daily Special: Doodle's Funeral Salad
Thursday, November 1, 2007
Mama's Fajitas
Growing up my mother made the best fajitas- but they weren't like the fajitas that you get in restaurants today. She served them more like a steak, not in strips- with a yummy marinade that I was shocked to find the ingredients of. If you are looking for a new Tex-Mex recipe- this one is GREAT!
2 lb flank steak
1 bottle low sodium teriyaki sauce
1 t garlic powder
1 small lime , cut in half
Trim steaks and score diagonally. Combine teriyaki sauce and garlic powder in large freezer Ziploc bag. Add flank steak. Squeeze lime over steaks and drop lime into bag. Seal and shake to mix. Place in refrigerator for 24 hours. Preheat gas grill or gas broiler using medium flame. Drain steaks. Place on grill or broiler pan. Grill for about 6 minutes each side. Serve with Spanish rice and jalapeno pinto beans.
TIP OF THE DAY: Always keep bottled lemon and lime juice in your refrigerator for times that a recipe calls for it and you don't have fresh ones on hand.
Tomorrow's Daily Special: Smushy Cake
2 lb flank steak
1 bottle low sodium teriyaki sauce
1 t garlic powder
1 small lime , cut in half
Trim steaks and score diagonally. Combine teriyaki sauce and garlic powder in large freezer Ziploc bag. Add flank steak. Squeeze lime over steaks and drop lime into bag. Seal and shake to mix. Place in refrigerator for 24 hours. Preheat gas grill or gas broiler using medium flame. Drain steaks. Place on grill or broiler pan. Grill for about 6 minutes each side. Serve with Spanish rice and jalapeno pinto beans.
TIP OF THE DAY: Always keep bottled lemon and lime juice in your refrigerator for times that a recipe calls for it and you don't have fresh ones on hand.
Tomorrow's Daily Special: Smushy Cake