Monday, June 25, 2012


I love this dessert.  It was my dad's favorite--miss him lots! It's easy and delicious and you always have the ingredients on hand.  Hope you like it too.  I usually put pecans in it but if you prefer; leave them out.


1 1/4 c. sugar, divided
1 c. flour
7 T. cocoa, divided
2 t. baking powder
1/4 t. salt
1/2 c. milk
1/3 c. melted butter
1 1/2 t. vanilla
1/2 c. light brown sugar, packed
1 1/4 c. VERY hot water (not boiling)
1 c. chopped pecans (optional)
Whipped cream or ice cream

Heat oven to 350.  In medium bowl, stir together 3/4 c. white sugar, flour and 3 T. of cocoa powder, baking powder and salt.  Blend in milk, butter and vanilla. Stir until smooth. Add pecans if desired.

Pour batter into 8 or 9 inch square baking pan.

In seperate bowl, stir together remaining 1/2 c. white sugar, the brown sugar and remaining 4 T. of cocoa powder.  Sprinkle mixture evenly over the batter.

Slowly pour the hot water over the top of the batter and sugar mixture.  During baking, the water will make a pudding and sink to the bottom and the cake will rise to the top. 

Bake 35-40 min. just until set.  Let stand for 15 minutes.  Serve warm by spooning into dessert dishes, spooning some of the "pudding" on top.  Add a scoop of ice cream or whipped cream.

Tuesday, June 19, 2012

Giant Molasses Cookies

I tore this recipe out of a magazine a few months ago so I could try it for my father-in-law who loves ginger cookies.  I finally made them on Father's Day.  They are big and soft and our house smelled like Christmas while they were baking!  Kind of fun when it's 150 degrees outside.  We loved these cookies and my father-in-law was  delighted at the special treat we made just for him.
1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
small bowl of sugar for rolling

*Cream butter and sugar until light and fluffy.  Beat in eggs and molasses.  Add dry ingredients and mix well.  Shape into 2-inch balls and roll in sugar.  Bake on ungreased cookie sheet for 15 minutes at 400 degrees.

Monday, June 18, 2012

Peanut Butter Bars

I made these delicious bars a few weeks ago and keep forgetting to post recipe.  I wanted to make a treat so I checked my pantry and fridge to see what I ingredients I had.  I found this recipe on Sweet Treats and More.  She's got some really good, easy recipes.  These were a cinch to whip up!  Perfect to take to a party or event.  Yum!

Peanut Butter Bars

1/2 c. butter, melted
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 egg
1/3 c. peanut butter
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. quick oats
chocolate chips to sprinkle on top

Cream sugars and butter.  Add egg, peanut butter, and vanilla.  Add dry ingredients except chocolate chips.  Stir till combined.  Press into a lightly greased 9x13 pan and bake at 350 degrees for 10 minutes.  Remove from oven and sprinkle with chocolate chips.  Return to oven and bake 8 to 10 more minutes.

Thursday, June 14, 2012

Ranch Chicken Taco Filling

Holy cow, is it summer or what?!
I have to say that my desire to cook/bake takes a major nose-dive in the hot summer months.  Frozen yogurt counts as dinner, right??

I saw this recipe on Pinterest, was too lazy to repin it, then couldn't find it when I went back to look at it again.  That's what I get for trusting my memory.  But I'm pretty sure I got the ingredients right and it turned out really moist and yummy, so if it's missing something, oh well.  We all liked the way it tasted.
Frozen chicken tenders or chicken breasts
Chicken broth
Ranch seasoning
Taco seasoning

*I put about 10-12 chicken tenders in the crockpot.  Then I poured about 3/4 of a can of chicken broth over them to cover the tops.  Then I sprinkled some Ranch seasoning (enough to cover each piece) and then did the same with taco seasoning.  Sorry I don't have more precise measurements.

*Cook for 5-6 hours on low and then serve however your family likes.  We had it over rice with some cheese but you could also serve it in tortillas, over tortilla chips or as a salad.

Wednesday, June 6, 2012


It's a well known fact...I LOVE CUPCAKES! Yesterday I flew to L.A. with my friend Kelly to make some arrangements for a dinner for the upcoming wedding of our son.  We went to the Sprinkles in Beverly Hills because they have a CUPCAKE ATM!!!!  It is the coolest thing ever!  You just make your selection on the screen, pay and the cupcakes come out in a neat little box!! I bought 4!  In honor of this little discovery, I am posting this delicious recipe for vanilla cupcakes with milk chocolate frosting. They taste REALLY close to the vanilla with milk chocolate ones that Sprinkles make.  If you go to L.A. be sure and go check out the ATM.  And I heard they are putting one (or already have) at the Sprinkles here in Scottsdale!


3 c. flour
2 tsp. baking powder
1/2 t. salt
2/3 c. sour cream
1/2 c. milk
2 tsp. pure vanilla
1 c. unsalted butter, room temperature
2 c. sugar
2 eggs
4 egg whites

Heat oven to 350.
In a small bowl, stir together the milk, vanilla and sour cream.  In another bowl stir together the flour, salt and baking powder.  Set aside.  In mixing bowl cream butter on medium speed until light and fluffy.  Gradually add the sugar and beat until fluffy.  Reduce the mixer speed to low and slowly add the eggs and egg whites until blended.  With the mixer still on add half  the flour, salt and baking powder mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down the sides of bowl if needed.  Spoon batter in to cupcake pans with liners (2/3 full) and bake for 22-25 minutes.  Do not overbake.  Cool and frost with:


1/2 c. butter
1/4. c. unsweetened cocoa powder
2 c. powdered sugar
3 T. heavy cream

Place butter, cocoa and powdered sugar and cream in bowl.  Mix with mixer until creamy. Add more cream if necessary. Frost cooled cupcakes
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