Tuesday, March 15, 2016

Easy Turtle Layer Cake

This recipe was based loosely off of
the following one

I made an easier version using

Sea Salt Caramel Frosting by

1/4 C powder sugar

1 dark chocolate cake mix made as per instructions
dividing the batter into 3 round pans
( I didn't do this so ended up cutting each one in half)

Hot Fudge Chocolate Ice Cream Sauce - heated

Pecan pieces

Make the cake as per instructions
Mix the frosting w the powder sugar until well blended
level each layer by cutting w serrated knife
Spread frosting on each layer and stack
Spread a fine layer of the hot fudge sauce
Repeat for next layer

One the top layer
spread the hot fudge sauce until it drips over the edge
With a star tip go around the edge of the cake
Depending on the size of your star tip 
either do one or 2 rounds
in the center sprinkle pecans

Sunday, February 21, 2016

Autumn Hayride Casserole

I have no idea where the name came from
for this

Autumn Hayride Casserole

1 lb. ground beef, browned                                          1 c. all-purpose flour

1-1/2 t. salt, divided                                                     1/2 c. cornmeal

I1/2 t. chili powder                                                       2 T. sugar

2 c. Cheddar cheese, shredded                                     1 t. baking powder

and divided                                                                   1/4 c. butter

1/2 c. barbecue sauce                                                  1/2 c. milk

1-1/2 c. Mexican-style corn                                        1 egg, beaten

8-oz. can tomato sauce

Combine flour, cornmeal, sugar,
baking powder and one teaspoon salt,
1/2 cup cheese; cut in butter.
Blend in milk and egg

Combine ground beef, 1/2 teaspoon salt, chili powder,
one cup Cheddar cheese, barbecue sauce,
corn and tomato sauce; set aside

Spread half of the cornmeal mixture over the bottom
and sides of an ungreased 9" square baking pan.
Pour ground beef mixture on top of crust

sprinkle with remaining cheese.

Pour reserved half of cornmeal mix on top
Bake at 400 degrees for 20 minutes;

Saturday, February 20, 2016

Jalapeno Dip

This is my latest obsession

I didn't think I would like it
when the waitress at Chuy's put it on our table

but I was hooked!

I decided to try to make a healthier version of it
This can be used as a salad dressing, dip
I even added some to tunafish to give it a zip

1 1/3 C Fage 0% Greek yogurt
1/3 C Buttermilk
jalapeno (chopped in a can ) to taste - I start w 1/2 tsp
4 oz can diced green chiles
1/2 bunch cilantro chopped or more to taste
1 one oz pkg Ranch Dressing Mix or 1 Tbsp of make your own*

Add all ingredients to a blender and give it a whirl 

It will be runny at first but will firm up
after cooled

Calories-307 w pkg mix  - 11.3 calories per Tbsp
240 w home made  8 calories per Tbsp

*Homemade Ranch Seasoning Mix
Yield: 3 Tablespoons (about 2 packets)

2 Tbs. dried parsley 
2 tsp. dried dill  
1 tsp. garlic powder 
1 tsp. onion powder 
1/2 tsp. black pepper
1/2 tsp. dried chives
Small pinch of salt
Mix all together and store in an airtight container for up to 2 months

Total 25 calories

Friday, February 19, 2016

Ham and Beans

 This is one of those comfort food
I soak a bag of white beans overnight

The first thing in the am I rinse them off
Add the beans and cover with water

Add a hambone
and let the slow cooker do its magic all day on high

After they cook for the day pull out the hambone
and shred the ham

Let it cook down until the beans are mushy

Serve with cornbread

I occasionally add green chiles

..Easy peasy....

Monday, January 18, 2016

Texas Tater Tot Casserole

Texas Tater Casserole

                                           1 pound ground beef                                                           
1 large onion, chopped (lcup)
                           1 medium stalk celery, chopped (1/2 cup)                            
2 cloves garlic, finely chopped
2 cans (10 3/4 ounces each) condensed Cheddar cheese soup
1 can whole kernel com with red and green peppers, drained
                                                        1c cup picante sauce                                                            
2 tsp. Chili powder
                                 1/4 teaspoon pepper                                     
1 package (16 ounce) frozen potato nuggets
1/2 cup shredded taco seasoned cheese (2 ounces)   
¼ pkg taco seasoning

Heat oven to 375,
cook beef, onion, celery and garlic in skillet over med.
Heat 8-10 min. 
stirring occasionally until beef is brown, drain.

Stir soup, com, picante sauce, chili powder and pepper
and beef mixture.

Spoon into ungreased 2-1/2 quart casserole.

Top with potato nuggets. Bake uncovered 40 min.

Sprinkle with cheese and bake 5 to 10 min.
                    or until bubbly and cheese is melted. 6 servings                      

Sunday, December 27, 2015

Chocolate Covered Cherry Magic Bars

Chocolate Covered Cherry Magic Bars

 These Chocolate Covered Cherry Magic Bars and their brownie base are the delicious candy made into a decadent dessert!
I found the recipes here
  • 1 cup all purposed flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 stick butter (8 TBSPS)
  • 1/4 cup chocolate chips
  • 1 tsp vanilla
  • 2 eggs
  • 10 oz jar of maraschino cherries drained (keep liquid) and cut in quarters
  •  Rest of the bag of semi sweet chocolate chips
  • 3/4 cup sweetened condensed milk (not evaporated milk)

Preheat your oven to 350 degrees and spray a 9 by 13 inch 
baking dish with cooking spray.
In a large bowl, mix together 
the flour, sugar, salt, and cocoa powder.

 Melt together the butter and the chocolate chips 
n the microwave on 30 second intervals,
 stirring in between, until smooth.

Mix the melted chocolate/butter, eggs, and vanilla into the 
dry ingredients until fully combined.

 Press into the bottom 
of the baking dish. I found the easiest
way to do it is to use a piece 
of parchment paper to press it in the pan evenly

 Top the brownie mixture with the cherries, chocolate chips,
 and then the sweetened condensed milk. I cut the cherries into quarters


 I added some of the reserved cherry juice
into the sweetened condensed milk

Bake for 28 to 30 minutes until the edges are golden brown. 

 Allow to set up overnight before cutting and serving.

Sunday, December 13, 2015

Candy Cane Marshmallows

I decided to try my hand at these 

All you need is

Regular size marshmallows
Dipping chocolate - I used almond bark
mini candy canes (I got a box of 30 for $1 at the Dollar Tree)
Crushed peppermints bits ( I found already smashed ones at Walmart)

or you can crush your own

Melt chocolate in a double boiler
Dip the marshmallow in chocolate 

Dip in the peppermint chips

place on parchment paper 

Insert mini candy cane

Yes they are that easy! 

They can be used in hot chocolate
or just eat by themselves