This was so easy and everyone loved it. Mix one box of angel food cake mix with one 20 oz can of crushed pineapple, juice and all. Do NOT add the water that is called for on the box, just the dry mix and entire can of pineapple with juice.
Mix well, it will foam. Pour into a 9×13 pan and put into a preheated 350 oven for 20-25 minutes.
Enjoy!
First: this blog is on my nerves. When I open the main page, the categories and search function don’t show up. WHAT A PAIN. I’m kind of over wordpress but don’t know where else to go. Anyway, when I come to this blog to search my own archives I usually know exactly what I’m looking for, so in google I’ll type juliecooks sugar cookies. Or juliecooks french bread. Anyway, I know there’s not many friends and family that read here, but if you do, maybe that will help.
Now, the yum.
via Mel’s Kitchen Cafe
Do you read that blog? It is one of my stand by blogs for recipes. They’re family friendly, usually easier/faster, use normal ingredients, and her archives are nice and easy to search. Anyway. This was the treat we made this week. It was super easy and super yummy. She calls it “salted chocolate toffee pretzel bark” and if you want, add a sprinkle of sea salt on top of the chocolate when it’s done. I wasn’t in the mood.
It’s super easy: Preheat oven to 375. Take 8 oz (1/2 a one lb bag) small pretzels, broken into little pieces, and put them on a foil lined jelly roll pan. Then in a pot combine 1 cup of brown sugar and 1 cup (2 sticks) of butter. Nice and healthy. Stir until combined and then when the little bubbles show up, let it cook without stirring for 3 minutes. Right away, pour over the pretzels. Don’t worry if every pretzel isn’t covered because it will spread out more in the oven. Bake for 5 minutes inside the oven. As soon as you take it out, sprinkle 1 cup to 1.5 cups of chocolate chips on top. Let them sit for 2-3 minutes and then use an offset spatula to spread them around and make a nice chocolate layer. It will harden in awhile if you leave the pan out, we put it in the fridge to harden the chocolate. When it’s hard, peel off the foil and break into little pieces.
I haven’t done Christmas neighbor gifts for a few years but I might do this in December for the neighborhood. It’s SO good.
YUM. From Dorie Greenspan’s cookbook. I think I’ve mentioned before that I have a small springform pan and when I make cheesecake, I usually make 1/3 of a recipe so I can use a small pan, and it gives just 6 servings instead of 18. Perfect for a smaller group.
Crust
2 cups Graham cracker crumbs
2 Tbsp sugar
Pinch salt
5 Tbsp butter, melted
Filling
2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
Top
2 cups sour cream
1/3 cup powdered sugar
1 teaspoon vanilla
First, wrap a springform pan with foil so it covers the bottom and sides. Then, DO IT AGAIN with a 2nd piece of foil.
For the crust, combine the ingredients, mixing well with your hands, and press at the bottom of a well greased springform pan. Bake at 350 for 10 minutes.
While it’s baking, beat the cream cheese until soft. Add sugar, beat well. Add vanilla and salt, beat well. Add eggs, beat well. Add whipping cream and sour cream. Beat well.
When the crust is done, remove it from the oven, and turn the oven down to 325. Boil 2 quarts or so of water. Fill the crust with the cheesecake, and place the springform pan into a roasting pan. Pour the boiling water around the springform pan, into the roasting pan, about half way up the springform pan. Carefully place in the oven. Bake for 90 minutes.
If you want to try to avoid cracks on the cheesecake, open the oven a bit and turn the oven off when it’s done baking. Allow the cake to cool in the oven for about 2 hours. I don’t do this because we have little kids running around. If it cracks, so be it. Place a piece of foil over the pan, but not touching the top of the cake, and place it in the oven for at least 4 hours or overnight.
Before serving mix the ingredients for the topping. Unmold the cheesecake and add the topping. It makes a lot of topping, so you can reduce or just use the extra for fruit dip.
Sorry, no picture. But HELLO SUMMER! And YUM.
Recipe from SmileMonsters.
1 can (or 1 1/2 cups) root beer
1/2 cup sweetened condensed milk*
Mix, pour, freeze, lick.
*I made my own for this recipe using 1/3 cup sugar, 1/3 cup dry milk, 1 t butter and 1/4 cup HOT water blended very well. This isn’t the recipe to make REAL sweetened condensed milk, but it works perfect for this recipe.
YUM
1/2 cup butter, melted
8 oz cream cheese, softened
1/2 t vanilla
4 cups powdered sugar
Beat well.
After bringing 2 cups sugar and 1/2 cup milk to a boil, add 1 teaspoon vanilla (or any other flavoring you want) and food coloring. Stir until the food coloring is all mixed in, and pour in a large bowl over 8 cups of popcorn. Stir very well. Then lay out on foil to give it some time to “unstick” before combining colors. You could also turn these into popcorn balls really easily.
We sprinkled some Christmas sprinkles on some of the colors. Just have fun!
I should be arrested by a dietician for feeding this to my family…especially for breakfast. The original picture I found made it look like a great Danish, and I was thinking about Thanksgiving breakfast so I thought “WHY NOT”. Warning: the recipe as written is very sweet and next time I’m planning on trying just 1 cup of sugar in the custard, but won’t update with that measurement until I try it myself. I did put the notes of the things I used or substituted below.
The original picture is better than mine, so here it is…
The recipe came from Melanie at Sugar Doodle.
6 large French croissants (I used 12 small)
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream*
1/2 cup milk*
2 cups big white chocolate chunks (or chips) (I used the chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too (I used frozen cherries)
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top
*I omitted the heavy cream and milk and instead used 3 cups of fat free half and half
1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered 9×13 baking dish.
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid.
5 – Sprinkle raw sugar on top.
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.
This dessert should remain very soft and moist. Start checking after 30 minutes. (Mine took 45ish minutes.) Filling should be soft-set, but not dry. Serve warm.
from Ina Garten. SO good. Making it, I thought there was just way too much topping for that much fruit – I’m used to crisps that are mostly fruit with a bit of topping. There is so much topping, and it works its way down into the fruit. Delicious. The types of apples and pears are her suggestions – use what you’ve got (I did!). I also upped the cinnamon and nutmeg a tad.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
I don’t remember where I found this, but it was a huge hit at our house. We halve this recipe.
2 (3.5 oz pkgs) microwave popcorn, popped OR 1 cup unpopped popcorn, POPPED
1/2 cup butter
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows
Combine everything but the popcorn and micro and stir, micro and stir until melted and combined.
Stir in popcorn quickly.
One batch of this recipe made everything you see above. And really, you want that much. It’s delicious, and also freezes well. Change around the spices to suit your tastes.
1 – 29 oz can pumpkin puree
1 1/2 cups oil
4 cups sugar
6 eggs
5 cups flour
1 T cinnamon
2 t nutmeg
1 1/2 t EACH: cloves, baking powder, baking soda, salt
Mix everything together and pour into well greased pans. Bake at 350. I did 20 minutes for the minis, about 28 minutes for the small, and 45-50 for the large (9X5).
Then lick the beaters.
enjoy
I got this recipe from Real Mom Kitchen, who got it from Simple and Delicious, and I’ve made it twice since Halloween. It’s yummy and different.
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice (I used 1 full teaspoon)
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.
We had this last night and most of us really liked it. It’s very much like a pumpkin pie with a cake-like crust, which I like since I’m not a big fan of pie crusts. I halved this recipe and baked it in an 8″ square pan. When I halved it, I still used the same number of eggs in the full recipe (but my eggs are medium sized from our own chickens). If you do make the whole thing, it’s a lot of dessert! I imagine it freezes well.
1 (18.25 ounce) package yellow or spice cake mix
1 egg
1/2 cup butter, melted
1 (29 ounce) can pumpkin puree
2 eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white sugar
2/3 cup evaporated milk
3/4 cup white sugar
1/2 cup butter, softened
Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9×13 inch baking pan.
In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
Bake at 350 degrees F (175 degrees C) for 55 minutes.
My pictures turned out horribly, but you have to believe that this was SO SO good. Another winner from Melanie. This makes enough for two pies, but tonight I halved it easily and it turned out wonderfully.
2 pie crusts, baked
- – - – -
8 oz cream cheese, softened
1/2 cup powdered sugar
- – - – -
1/2 cup peaches
1/2 cup water
1/2 – 1 package knox gelatin softened in water
3 T cornstarch
3/4 cup sugar
2 T lemon juice
- – - – -
Combine the cream cheese and powdered sugar and spread in the bottom of two baked pie crusts.
Combine peaches,w ater, knox, cornstarch, sugar and lemon juice in a sauce pan. Cook until clear and thick.
Slice enough peaches to fill 2 pies (about 12-14 average sized peaches). Mix peaches and sauce and pour into pie shells.
from Real Simple, August 2009
This was really pretty, very simple, and good – not too sweet.
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners’ sugar
2 cups blueberries
Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.
This is just great. No Fuss Fabulous has links to this pretty, patriotic jello on her blog. Check it out here.
*we’re making #5 this afternoon*
