Holiday Cherry Cheese Bars

This is a recipe from Mom. These look really tasty.

HOLIDAY CHERRY CHEESE BARS

CRUST

1 cup walnut pieces, divide

1/4 cups all purpose flour

1/2 cup firmly pack brown sugar

1/2 butter flavor Crisco (I use margarine)

1/2 cup flake coconut

FILLING

1 Package (8 ounce each) cream cheese softened

2/3 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 can (21 ounces) cherry pie filling

1. Heat oven to 350 degrees F and grease 13 x 9 x 2

2. Chopped 1/2 cup nuts coarsely for topping. Set aside chop remaining nuts finely.

3. For Crust combine flour and brown sugar, cut in Crisco until fine crumb form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set Aside. Press remaining crumbs in bottom of pan. Bake at 350 for 12 - 15 minutes, until edges are lightly browned.

4. For Filling beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth spread over hot baked crust. Return to oven. Bake 15 minutes longer.

5. Spread cheery pie filling over cheese layer.

6. Combine reserved coarsely chopped nut and reserve crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2X2 inches.

Enjoy!!

Spiced Cranberry Cider

This is a recipe from Mom. It looks good.

SPICED CRANBERRY CIDER

2 quarts apple cider

1 1/2 quarts cranberry juice

1/4 C brown sugar (packed)

1 three-inch cinnamon sticks

1 1/2 teaspoons whole cloves

1 lemon, thinly sliced

Combine all ingredients in large kettle. Heat to boiling; reduce heat and simmer 15 to 20 minutes. I like to put in my crock-pot for a couple of hours!!

Carmel Ice Cream Topping

This is a recipe from Mom. I remember having it at home. It is really good with the toffee and ice cream.

CARMEL ICE CREAM TOPPING

1 cup brown sugar

4 Tbsp Butter

1/2 cup corn syrup

3/4 light Cream (like half & half or I use evaporate milk and usually the whole can)

Add sugar, butter syrup - stir and cook to soft ball stage. Remove from heat and cool for a few minutes add cream and beat.

Butter Toffee

This is a recipe that Mom makes. The toffee is really good and tastes great with ice cream sundaes.

Butter Toffee

1/2 pound butter (2 Squares)

2 Tablespoons Water

1 Cup Sugar

Put sugar in heavy saucepan and warm to touch over heat and add water and butter cook until light brown. Stirring most of the time. Then pour over chocolate and nuts.

In 9 x 13 pan cover bottom with grated chocolate or chocolate chips will work and either chopped walnuts or pecans, and enough set aside for the top.

Spiced Apple Cider

Scott and I both really like spiced apple cider. We found a recipe and decided to try some. We have really enjoyed it. This recipe is for the slow cooker, but we put the ingredients in a large pot and did it on the stove. The recipe is from the Fix-It and Forget-It Cookbook.


Spiced Apple Cider

3 3-inch sticks cinnamon
2 tsp. whole cloves
1 tsp. whole nutmeg, or 1/2 tsp ground nutmeg
1/2 gallon apple cider
1/2 cup sugar
1 cup orange juice
1/2 cup lemon juice (we omit the lemon juice - if you add it, put it in at the same time as the orange juice.)

1. Tie spices in cheesecloth or tea strainer and place in slow cooker. (We used a mesh laundry bag that was small enough to fit in the pot with some to hang over the top.)

2. Add apple cider and sugar, stirring well.

3. Cover. Simmer on low 1 hour. Remove spices and stir in orange juice. Continue heating 1 more hour. Serve cider from cooker, set on low.

South End Deep Root Chili

Scott found this recipe and we thought we'd try it. It was really good. We liked that it had black beans and apple juice in it. The soup tasted sweet. You might want to give it a try!

SOUTH END DEEP ROOT CHILI
Serves 8-10; can be halved, or doubled.

1-1/2 cups unsweetened apple juice
4 cups diced onion
1 cup diced celery
1 cup diced carrots
6 Tbsp minced garlic
4 tsp ground cumin
10 tsp chili powder, or to taste
4 cans black beans, drained, rinsed and drained again
28 oz chicken or vegetable stock
4 tsp lemon honey (or 4 tsp plain honey + 2 tsp fresh squeezed lemon or lime juice)
1 small dried chili pepper, crushed, or hot sauce to taste
1 28-oz can diced or chopped tomatoes, with juice
1/2 cup orzo (or other tiny pasta)
1/4 tsp salt (taste first if using storebought stock)
Black pepper to taste
Monterey Jack cheese, grated (for garnish)
Sour cream (for garnish)

Preheat a large heavy pot or Dutch oven on medium-high heat. Add apple juice and bring to a boil. Add onions and sauté, stirring, for 2 minutes. Add celery, carrots, garlic, cumin and chili powder. Continue stirring for 3 minutes. Add black beans, stock, honey, lemon, chili pepper and tomatoes. Cover and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally to make sure the beans don't stick. Add orzo, salt and pepper, and continue cooking, covered, stirring frequently, until the orzo is cooked (8-10 minutes). Serve hot, topped with Monterey Jack cheese and/or sour cream. Can be made ahead; cool, cover and refrigerate.

Original Recipe at The Perfect Pantry.

Cheesy Ranch Chex Mix

9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

1. In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator

Grandma Taylor's Orange Slush

1 large can pineapple juice
1 12 oz can frozen orange juice
4 cups of sugar
4 cups of water
1/2 cup of lemon juice
1 Tbsp. almond extract

Boil 4 cups of sugar and 4 cups of water together. Combine all ingredients into an airtight container. Freeze. Serve with Sprite or 7-Up

Green Bean Casserole

1 Can Cream of Mushroom Soup
1/2 Cup Milk
1 Tsp. Soy Sauce
Dash of Ground Pepper
4 Cups Cooked Green Beans (I used Frozen Green Beans)
1 1/3 Cups of Dried Onions

Combine mushroom soup, milk, soy sauce, and ground pepper in a heatable casserole dish. Stir in cooked green beans and 2/3 cup of dried onions. Bake at 350 for 25 minutes remove from oven. Garnish with remaining dried onions. Serve warm.

Easy Red Velvet Cake

I got this recipe from Mom. I would call it the easiest version of Red Velvet Cake. It tastes pretty good as well.


Easy Red Velvet Cake

I've been making Red Velvet Cake for many years, trying slight changes in the recipe until coming up with one I consider "tried and proven." Conveniently, it starts with a cake mix and turns out beautifully every time. -Priscilla Weaver, Hagerstown, Maryland

TIME: Prep: 35 min. + chilling Bake: 30 min. + cooling

Ingredients:

• 1 package (18-1/4 ounces) fudge marble cake mix
• 1 teaspoon baking soda
• 1-1/2 cups buttermilk
• 2 eggs
• 1 bottle (1 ounce) red food coloring
• 1 teaspoon vanilla extract

FROSTING:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract

Directions:

In a large mixing bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature.

In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.

Yield: 12 servings.

Link to original recipe from Taste of Home Recipes.

Red Velvet Cake with Vanilla Cream Cheese Frosting

Mom found this recipe in a magazine. I felt it was a mix between the easy version and the hard version. We tried it out and liked it. I liked the frosting since it wasn't very rich at all and was easy to make. When I made it again, I'll probably use this recipe. It was excellent.

Photo Courtesy of McCormick's website

Red Velvet Cake with Vanilla Cream Cheese Frosting

Makes 16 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes

INGREDIENTS

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside.

2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.

4. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

Test Kitchen Tip: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13x9-inch baking pan; bake about 40 minutes.

Link to original recipe at McCormick's website.

Fire Engine Red Cake and Not-Too-Rich Frosting

Mom got this recipe from Grandma Taylor. I recall making it one time when I was young. We made it this past summer with Mom. It was really tasty. I've always liked it ever since I first had it. I'm going to post three different recipes for Red Velvet or Fire Engine Red Cake. One is what I will call the easy version, a medium version and then the harder version. I think this is the hardest version.

Fire Engine Red Cake

1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 oz. red food coloring
1 teaspoon vanilla
2 teaspoons cocoa
1 cup buttermilk
2 1/4 cup cake flour (sifted)
1 teaspoon soda
1 teaspoon vinegar
1 teaspoon salt

1. Mix vinegar and soda in a small cup and let stand.
2. Cream sugar, shortening and eggs.
3. Make a paste of cocoa and a little of the red coloring.
4. Add paste to the creamed mixture then add the rest of the coloring.
5. Stir in buttermilk and flour combined with salt; alternatively.
6. Add vanilla.
7. Stir in vinegar and soda before adding to mixture.
8. Mix well.
9. Pour into two-8 inch layer pans greased on the bottom only.
10. Bake 30 minutes at 350 degrees.
11. Cool thoroughly.
12. Split layers in half, horizontally.
13. Frost with the following recipe, letting it bulge out between layers, but do not frost sides; this shows off Fire Engine Red affect to best advantage; the cake is rich, so the not-too-rich-frosting is a good combination (this cake will keep well for a week in refrigerator).

Not-Too-Rich Frosting

1 cup milk
3 tablespoons flour
1 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
1 cup powdered sugar

1. Cook until thick, stirring continually, then cool.
2. Cream 1 cup white powdered sugar and 1/2 cup butter until very fluffy.
3. Stir in vanilla.
4. Combine 1 teaspoon of the cooled flour mixture and creamed sugar.
5. Gradually add the rest of the flour mixture, 1 tablespoon at a time beating all the time.

Cinnamon Rolls

We made this recipe before we left SLC at Milo's request. Please see our blog for the details on the request. We got this recipe from Scott's mom who got it from a lady in Morgan, Jan Whitaker. It makes a huge batch of cinnamon rolls. This recipe is made to be used with a mixer. Scott made them without a mixer. You follow the recipe and just need to knead the dough. Next time we will probably use our Kitchen Aid Mixer.

Jans’ Tummy Busters

4 cups milk, scalded

5 jumbo eggs

1 ¼ cups butter

4 tablespoons yeast

1 ¼ cups sugar

1 tablespoon salt

Flour to make soft dough (approx. 12 –14 cups)

Place five cups flour in mixing bowl. Add sugar, salt, milk and butter. Jog lightly until no flour shows. Knead on high speed until smooth. Add yeast, jog lightly. Add eggs and jog. Gradually add flour until soft dough starts to form. It is very important at this point to listen to the motor and watch the dough. If you are not sure if you have enough flour, go ahead and let knead 10 – 12 minutes. If dough is still sticky to touch, add a little flour and knead another minute.

Roll out onto oiled counter top into rectangular shape. Dough will be very soft, but not stick. Keep it about ½ inch thick. Spread with melted butter, sprinkle desired amount of cinnamon, then finish with evenly sprinkled sugar. Starting at top right-hand corner, carefully fold dough over about 1 – 1 ½", continue rolling until in long jelly roll. Pinch edge into dough wall.

Cut into desired widths with a long piece of dental floss.

Place on oiled baking sheet. Let rise until double in size.

Bake at 350 degrees 15-20 minutes until light golden brown.

Frost immediately.

Jan’s Frosting

1 cube butter
2 – 3 cups powdered sugar

Beat until very smooth. Add sour cream (1/3 cup) or 8 oz softened cream cheese and vanilla. Whip until smooth and creamy.

Add enough powdered sugar to thicken.

Caramel Pumpkin Pecan Gingersnap Cheesecake

We came across this recipe and thought it sounded good. We just used a graham cracker crust from the store and only made half of the recipe. We also didn't put the pecans or caramel on top.

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
also known as: PW’s Pumpkin Cheesecake

**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Original Recipe from Pioneer Woman.

Hamburger Stroganoff

This is a meal that Milo loves. It is probably his favorite and always eats a lot of it. It is also a quick and easy recipe. We got it from Betty Crocker's New Cookbook.

Hamburger Stroganoff

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can condensed cream of mushroom soup
1/2 teaspoon salt
1 cup sour cream or plain yogurt
Hot cooked noodles or rice

Cook beef, onion and garlic in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown. Stir in soup and salt. Simmer uncovered 10 minutes. Stir in sour cream; cook until hot. Serve or noodles or rice.

*MY VARIATION: I cook the ground beef in a micro-cooker and add dry onions (to cover most of the meat) and garlic powder (a pinch or two). We normally double the sauce. I sometimes won't put any salt in. For the sour cream, I usually put two or three big spoonfuls in, not really measuring it, but I don't put in as much as the recipe calls for.

Minestrone Soup

We got this recipe from Scott's Grandma. It is a really great version of this soup.

Minestrone Soup

3 slices bacon - finely chopped
1 cup chopped onion
1/2 cup celery
2 cloves garlic, crushed
1 can Campbells Beef Broth (we put in a bouillon cube instead)
1 can Bean with Bacon Soup (one family size or two normal sized cans)
1 1/2 soup can water
1 teaspoon basil
1 can (16 0z.) tomatoes undrained
1/2 cup uncooked small tube macaroni
1 cup cabbage cut in long thin stripes
1 cup zucchini (cubed)
1/2 teaspoon salt

In large saucepan, brown bacon and cook onion and celery with garlic and basil until tender. Stir in soups, water, tomatoes, macaroni and salt. Bring to boil; cover. Reduce heat; simmer 15 minutes. Add cabbage and zucchini. Cook 10 minutes more or until done. Stir occasionally.

Bread Sticks

We got this recipe from Colette. It is out of the Beary Special Cookbook. These are easy and taste really good too.



Bread Sticks

1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. honey
1 tsp. salt
4 1/2 c. flour
1 Tbsp. dry buttermilk
1 Tbsp. malted milk
1/3 c. warm milk

Add yeast to warm water; let set for 10 minutes. Add rest of ingredients; knead until well mixed. Place dough on lightly floured board; let set for 10 minutes, then roll out to 10x18 inches. Cut in half, then cut in strips 1 inch thick. Place on large greased cookie sheet. Sprinkle with garlic powder and Parmesan cheese. Bake at 375 degrees for at least 10 minutes.


* Note: We sometimes need more flour. After letting the dough set for 10 minutes, we just roll it out into the cookie sheet and cut it with the pizza cutter into stripes. Then we bake it.

Raspberry Pretzel Salad

This is the salad that Grandma Beth asked if it was dessert. We like it so we had it for Thanksgiving Dinner. It is one that Mom found a while ago and we've had quite a few times. Sorry no picture...hopefully you remember the salad.

Raspberry Pretzel Salad

3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8-ounce) package cream cheese
1 (8-ounce) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry-flavored gelatin
2 (10-ounce) packages frozen raspberries or strawberries, undrained and slightly thawed
1 (15 1/4-ounce) can crushed pineapple, undrained

Melt butter and pour into a 9x13-inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees F. Remove from oven and cool.

In large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Recipe comes from The Essential Mormon Cookbook.

Yams in Orange Sauce

We had these yams for Thanksgiving. They are really great. The recipe is from Scott's Great Aunt Helen Beth.


Yams in Orange Sauce

6 yams
1 cup orange juice
2 teaspoons grated orange rind
1 tablespoon cornstarch
3 tablespoons butter
1/3 cup brown sugar
1/3 cup white sugar
Pinch of salt

Cook yams in salted water for 30 minutes. Peel and slice into a greased casserole. Heat orange juice, butter, sugar and salt in saucepan. When boiling, remove from heat and stir in the dissolved cornstarch. Return to heat and stir constantly until syrup again comes to a boil. Add the grated orange rind. Pour over the yams. Bake at 350 degrees for 30 minutes.

Apple Sausage Stuffing

We had this stuffing for Thanksgiving. It tastes really good. It is the best stuffing I've had in a while. It was excellent all by itself.


Ingredients

	1	lb. sweet Italian bulk sausage
	2	Tbsp. butter
	2	Tbsp. olive oil
	4	cups chopped yellow onions (we put in 2 cups)
	2	cups chopped celery (including some leaves) (we put in 4 cups)
	5	cups chopped green apples (cored)
	2	Tbsp. minced fresh sage
	2	Tbsp. minced fresh thyme
	½	tsp. ground allspice
	12	oz. cubed bread stuffing mix (we used bread crumbs that we had already)
	½ to 1	cup chicken or turkey stock, or water
	~	Salt and freshly ground black pepper

Steps

1. Preheat the oven to 325 degrees.
2. In a large skillet over medium-high heat, sauté the sausage, breaking it up with a spoon while it cooks. Once the sausage is cooked through, which takes about 10 minutes, remove from the pan with a slotted spoon and set aside in a large bowl.
3. Add butter and olive oil to the skillet; once the butter has melted, add the onions and celery. Saute until the onions are tender, about 15 minutes. Add apples and cook until tender, about 10 minutes, but still keep their shape. Add sage, thyme, and allspice, and stir to combine.
4. Remove skillet from heat and empty contents into the bowl with the sausage. Add stuffing mix and enough broth or water to moisten the bread but not make it soggy. Season to taste with salt and pepper.
5. Butter a large 9-by-13-inch glass or ceramic baking dish. Fill dish with stuffing and bake for about 40 minutes, until heated through and golden on the top.

Original Recipe at Culinate Kitchen.

Hot Artichoke Dip

This is the appetizer that we had for Thanksgiving. It tastes really good. This would work well for a Super Bowl party as well. We got a package of crackers at Costco that are the more expensive brand. The whole combination is really good.

Hot Artichoke Dip

2 15-ounce cans artichoke hearts (packed in water), drained

2 cloves garlic (we only used 1 clove)

2 cups grated parmesan cheese (we used 1 cup fresh and 1 cup refrigerated)

1/2 cup reduced fat mayonnaise

2 tsp lemon zest (we added a squirt of lemon juice)

1/2 tsp salt, to taste (optional)

1/8-1/4 tsp cayanne pepper (optional)

black pepper, to taste

In a food processor, pulse artichoke hearts and garlic to chop. Add all remaining ingredients and whizz until smooth. Add additional salt and pepper to taste.

Heat in the microwave or in a 400F oven for 10 minutes.

Makes about 2 2/3 cups

Original Recipe from Baking Bites.

Razzleberry Pie Filling

We got this recipe from Scott's mom. It is a great tasting Razzleberry Pie. We used the berry mix that we got at Costco for the berries. We also used a pie crust that you can bake from the store. We also didn't put any crust on the top of it.



Razzleberry Pie Filling

1 1/3 cup water
1 scant cup sugar
1/4 cup rounded cornstarch or red pie gel diluted in a bit of water

Cook on stove top until thick. Cool and add
1 cup boysenberries
1 cup blackberries
1 cup raspberries

Pour into an uncooked pie shell and add a top layer of pie crust. Make sure you cut slits in the top crust to allow the steam to be released.

Bake at 350 for about 40 minutes or until the pie is bubbling.

Honey Butter

We love honey butter. This works great on any bread. This honey butter doesn't have any egg in it.


Honey Butter

Ingredients:

• ½ cup butter, softened
• ½ teaspoon vanilla
• ½ cup honey

Method:

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.

Original Recipe from KSL Recipes (at the bottom of the recipe)

Lion House Dinner Rolls

We have always really enjoyed the rolls you get at the Lion House. We decided to try them this year.


Lion House Dinner Rolls

Ingredients:

• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour

Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:

1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.

2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.

Brush top of rolls with butter when first taken from oven.

How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!

Original Recipe from Lion House Cookbook or KSL Recipes

Chicken Noodle Casserole

This is a quick and easy recipe that we got from the Beary Special Cookbook. It tastes pretty good and the kids love it.

Chicken Noodle Casserole

1 can chicken
1/2 c. salad dressing (I do half mayo, half miracle whip)
1 (10 oz.) can cream of chicken soup
1/2 c. milk
1/2 c. cheese
1 (8 oz.) pkg. egg noodles (I've used whatever kind of pasta you want...you need probably 12 oz.)

Cover noodles with water and boil till tender. Mix soup, salad dressing, milk and chicken. Add drained noodles. Grate cheese and mix in casserole. Bake at 350° for about 30 minutes. Serves 6-8.

Note: Can substitute tuna for chicken. Top with buttered corn flake crumbs if desired.

Chocolate Pudding Cookies

We have been making cookies a lot lately. This is a recipe we got from Scott's grandma. He remembers having them a lot. They are really good, but there is a lot of dough.

Chocolate Pudding Cookies

Makes 6-7 Dozen Cookies.

2 c. Shortening (½ Margarine)

1 ½ c. Sugar

2 c. Brown Sugar

1 8 oz. Pkg Chocolate or Vanilla Instant Pudding

5 Eggs

1 t. Vanilla

1 ½ t. Soda

1 t. Salt

5-6 c. Flour

1 pkg Chocolate Chips

Bake @ 350 F for 10 minutes. Do not overbake.

Recipe courtesy of Scott's grandma.

Ginger Cookies

Scott and I like Ginger Cookies. Scott likes them so much more than me, but I like them too. He decided to try this recipe. They were great cookies. We shared some with the neighbors and every one seemed to like them.

The cookies before baking.

The baked cookies.

Ginger Cookies

Total Time: 30 minutes

Ingredients

	1	cup butter
	2	cups brown sugar
	2	eggs
	¼	cup molasses
	4 ½	cups all-purpose flour
	2	tsp. baking soda
	3	tsp. ginger
	½	tsp. allspice
	½	tsp. cloves
	½	tsp. cinnamon

Steps

1. Preheat oven to 350 degrees. Grease two cookie sheets or line them with parchment paper or silicone baking mats.
2. Cream butter and brown sugar until smooth, then add eggs and molasses and mix until combined.
3. In a medium bowl, mix together the dry ingredients. Stir them into the butter-egg mixture and beat until combined.
4. Roll cookie dough into golf-ball-sized rounds. Roll them in sugar if you desire. Place balls onto cookie sheets and bake for 10 to 12 minutes, until the cookies have spread. Cool on wire racks.

Link to original recipe from Culinate Kitchen.

Honeyed Chocolate Chip Cookies

These chocolate chips cookies are really chewy even after they are cool. You should give them a try.

Honeyed Chocolate Chip Cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
2 1/4 cups all purpose flour
1/2 tsp baking soda
1 tsp salt
2 cups chocolate chips

Preheat oven to 325F. Line a baking sheet with parchment paper.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in honey and both eggs, adding the eggs in one at a time.

In a medium bowl, whisk together flour, baking soda and salt. Working by hand or at a low speed, gradually incorporate flour mixture into honey mixture. Stir in chocolate chips. Shape cookie dough into 1-inch balls and place onto prepared baking sheet, leaving about 2 inches between each cookie to allow for the dough to spread.

Bake for 12-15 minutes, until cookies are golden brown. Cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 4-dozen cookies

Note: If larger cookies are desired, use rounded tablespoonfuls of dough and extend baking time by a few minutes, also until golden.

Link to original recipe on Baking Bites

Pumpkin Chocolate Chip Cookies

Since it is the season for pumpkin, we have been trying some pumpkin recipes. These pumpkin cookies are really great. They are very different than any that I've had before.

The dough.

Pumpkin Chocolate Chip Cookies

2 ½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
pinch nutmeg
½ cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 tsp vanilla extract
1 cup pumpkin puree
1 c chocolate chips or raisins
½ - 1 cup pecans or walnuts (optional)

Preheat oven 350F. Line two baking sheets with parchment. Whisk together flour, leavening, salt and spices. In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.

Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark. Remove to a wire rack to cool.

Makes about 3 1/2 dozen.

Link to original recipe at Baking Bites

Quick and Easy Cinnamon Bun Bread

We found this recipe from a blog that we really enjoy. We tried it the other morning. Milo said "Mmmm, this is better than chocolate cake!" It is really very tasty.

Quick and Easy Cinnamon Bun Bread

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

Lightly grease an 8×8-inch square baking pan.

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.

Serves 9.

Link to original recipe at Baking Bites.

Papaya and Other Fruit Salsas

We wanted to try another fruit salsa. We found this recipe in our new cookbook and wanted to try it. We made pineapple salsa. It was very tasty.

The author also suggests that you can substitute the papaya with mango, pineapple, watermelon, cantaloupe, honeydew, Crenshaw, peaches, nectarines, apricots, grapes, blueberries, etc. His list contains most fruits although he states that for less juicy fruits you may need to increase the oil or citrus to get the desired consistency.

Papaya and Other Fruit Salsas

2 c. firm but ripe papaya, cut into 1/2-inch chunks
1/2 c. diced red onion
1/2 c. diced red, yellow, or green bell pepper or a combination
2 T minced fresh chile, to taste, or hot red pepper flakes or cayenne to taste
1/4 c. or more chopped cilantro fresh leaves
1 T extra virgin olive oil
3 T freshly squeezed lime juice, plus more to taste
salt and freshly ground pepper

1. Put all the ingredients in a medium bowl and stir to combine. Let sit for about 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.

2. Serve immediately or refrigerate for up to a couple of hours. (Bring back to room temperature before serving.)

This recipe is from Mark Bitmann's "How to Cook Everything Vegetarian."

Watermelon Salsa

This is a recipe that we've made lots of times before. We thought we'd post how we make it. I believe we got the recipe from Alysha.

Watermelon Salsa

2 c. watermelon
1/4 c. cilantro
2 green onions
1/3 c. lime juice
1 green or yellow bell pepper
Tabasco to taste

Mix together and serve.

Zucchini Chocolate Cake

'Tis the season for harvesting the garden! I've been waiting to make this recipe!1 cup vegetable oil

(I used applesauce instead, making it low fat. Give me another piece!)

2 cups sugar

3 eggs

2 1/2 cup flour

1/2 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

1/2 cup milk

3 (1 ounce) squares unsweetened baking chocolate

(I use cocoa and follow the directions to substitute)

1 tbs. vanilla

2 cups grated zucchini
(if it is peeled & you don't grate the seeds, you'll never know it's in the finished product)

1 cup chopped nuts

(This is my personal addition to the recipe. Sometimes I add nuts, sometimes I don't.)

In a large bowl combine oil, sugar, and eggs. In a separate bowl sift dry ingredients; add to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20 second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake at 350 for about 25 minutes (this is what the recipe says, it always takes quite a bit longer). Cool and frost. (We don't frost ours because then it wouldn't be low fat anymore. This cake is really moist so it is great without frosting.)

Since it has zucchini & applesauce in it does it count as a vegetable and a fruit serving or am I stretching it?

Chicken Pasta Salad

This is the pasta salad that we had the other night for our family dinner. I’m sorry I don’t have a picture of it, but you all saw it, so hopefully you’ll remember it. We have made it with any kind of pasta, grapes and the pineapple. It also works well in pitas. You can also leave the chicken out.

Chicken Pasta Salad

1 8 ounce Faralle (bow tie macaroni)
1 8 ounce tri-colored spiral macaroni
1 cup cashews
2 cups red grapes sliced in half
2 cups chopped celery
1 small package raisins
2 chicken breasts cubed
3 green onions, chopped
1 can pineapple tidbits (drained)

Cook the pasta and drain well.
Cook the chicken thoroughly.
Then mix all ingredients together well.

COMBINE

1 16 ounce bottle Kraft coleslaw dressing
1 cup mayonnaise (Do not use salad dressing. It is not the same thing.)

Pour over salad.

Enjoy!

Texas Waffles

The hotels we stayed in on our trip served waffles shaped like this. (I've heard they do mickey mouse shaped waffles around Disneyland.)

Where's the recipe? Well, after eating these for 10 days straight.......I would be fine not to eat one for a really long time. I thought I would share a breakfast you would only eat in Texas.

Sloppy Joe's

We have found a very good recipe for Sloppy Joe's. It is really very good.

First, chop a red bell pepper and an onion.

Pour two tablespoons of olive oil into a large skillet and turned the heat to medium. Next, add the onions and red bell peppers. Cook the onions and peppers over medium heat, stirring regularly.

After the onions are just slightly brown and the peppers are getting soft, add two cloves of garlic (I just use my garlic press, but you can chop it if you don't own a garlic press...and you will probably soon buy a garlic press because your hands will smell like garlic for a few days after handling it while chopping) and stir for about a minute.

Then add one 15 oz. can of tomato sauce, one 6 oz. can of tomato paste, one tablespoon of apple cider vinegar, 2 tablespoons of brown sugar, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and a dash of cinnamon and stir it all together. Let the sauce cool slightly then spoon it into the blender and puree it until it is fairly smooth.

Then cook the meat and season it to taste. Add the sauce and one cup of shredded cheese. Heat it up and stir until smooth.

Link to original recipe at Pinch My Salt.

BBQ Chicken Pizza

We have been wanting to make some BBQ Chicken Pizza for a while. Scott found a recipe recently that we thought we'd try. It was very, very good. We will definitely make it again.

Pizza before we baked it.

Our baked pizza.

We used the pizza dough recipe that we got from Scott's mom. We cut the following recipe in half to fit on a normal sized pizza stone. You can use the recipe as is for a larger pan or for a thicker crust.

Pizza Dough

1 cup warm water
1 tablespoon dry yeast
1 tablespoon sugar

Mix together until yeast is softened.

Add:
3 cups flour
1/2 teaspoon salt
2 eggs

Mix well. Knead. Can roll into shape or just push it with your fingers.

Now for the rest of the pizza.

For the sauce, mix together a 1/2 cup BBQ sauce and added 1 1/2 tablespoons of honey. We like honey, so we added a lot. Spread this sauce on the pizza dough.

Cook 1 chicken breast and dice or shred it. That seemed to be plenty of chicken.
To make caramelized onions, sauté the onions in the olive oil.

1 to 2 tbsp olive oil and
1/3 red onion, sliced (we used yellow onions, which was fine)

Top with shredded mozzarella cheese.

2 tbsp fresh cilantro, chopped (optional) (We would have put it on, but we didn't have any.)

Bake in the oven at 400 degrees for around 14-15 minutes.

Link to original recipe from Good Eats and Sweet Treats

Mint Chocolate Chip Ice Cream Cake

When we saw the recipe for this ice cream cake on our favorite food blog, we thought it might be fun to make one for Milo's birthday. It tasted really good.

For some guidance in making an ice cream cake, you can check out the Baking Bites tutorial here. The original recipe was for a huge cake (three 10×15-inch layers). In our recipe below, I'm going to cut it in half. It made three 9x13-inch layers.

Mint Chocolate Chip Ice Cream Cake

Ice Cream Layer
1/2 gallon high-quality mint chocolate chip ice cream

Line a 9x13-inch pan with plastic wrap. Soften ice cream until it is easy to scoop, then spread it into an even layer in the prepared pan. Freeze for at least 6 hours, or until very firm. Once it is firm, the pan can be removed and the layer can be stored in the plastic wrap.

Chocolate Cake (make 2)
1 cup sugar
1 cup all purpose flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 large egg
1/4 cup milk
1/4 cup buttermilk
1/4 cup vegetable oil
1/2 tsp vanilla extract
1/2 cup hot water

Preheat oven to 350F. Line a 9x13 pan with parchment paper. Spray the parchment paper with cooking spray. Leave some paper overhanging the edges of the pan.

In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.

In a medium bowl, whisk together eggs, milk, buttermilk, vegetable oil and vanilla extract. Pour into flour mixture and stir until just combined.

Pour hot water (not quite boiling) over batter and stir until smooth. Pour into prepared pan.

Bake for about 25 minutes, until cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.

Let cake cool in pan for 15 minutes, then use the parchment paper to transfer cake to a wire rack to cool completely. Do not remove parchment paper.

Repeat recipe to make a second cake.

Assembly
2 cake layers
1 ice cream layer
2 batches* vanilla buttercream frosting

Place one cake layer on a large serving platter or cake board, using parchment paper to help move the cake without breaking it. Peel off parchment once cake is in place. Top cake with ice cream layer and top ice cream layer with remaining cake layer.

Freeze for at least an hour, until firm and cold. Meanwhile, make buttercream frosting.

Frost chilled cake with a thin layer of frosting and freeze until ready to serve.

* We ended up making 2 batches of buttercream frosting which resulted in a thick, rich layer of frosting. We had trouble spreading the frosting because we were spreading it on a frozen cake and the frosting froze. You might want to try frosting the cake before it is frozen to help avoid this problem. Or just be more adept at frosting cakes...

Link to original recipe at Baking Bites.

Strawberry Lassi

I hadn't heard of a lassi until Scott told me about them. Scott has had them before and told me they were a great drink.

Here is some background on lassis. This text came from Baking Bites. You can find a link below. "A lassi is a traditionally Indian drink that is made with yogurt and a variety of spices, sweet or savory. I’ve noticed that fruit lassis are probably the most popular and are easily the most widely available type at the Indian restaurants I’ve been too. They are often smoothie-like in consistency and use yogurt, milk, fruit and a sweetener."

Photo courtesy of Baking Bites

Strawberry Lassi

2 cups fresh strawberries (about 12-oz.), roughly chopped
1 cup plain yogurt
2-3 tbsp honey (we add an extra tbsp of honey)
1 cup ice (or frozen fruit can be used as ice)

Process in food processor until no chunks of ice remain and drink is very, very smooth.
Pour into chilled glasses.

The original recipe can be found at Baking Bites here.

Coco-Flan Cake

1. Preheat oven to 350.

Spray bundt pan.

Sprinkle 2 tbsp. brown sugar in the bottom of the pan.

Place 9x13 pan 1/2 full of water in the oven.

2. In blender, mix for 2 minutes.

4 eggs

1 can evaporated milk

1 can sweetened condensed milk

1 tbsp. vanilla

3. Make cake mix according to directions. (My kids like the chocolate cake. I prefer a french vanilla cake mix then it is just a Flan Cake, which is fine by me.)

4. Pour the cake mix into the bundt pan. Gently pour the milk mixture on top. (The milk mixture sinks to the bottom and becomes the flan. The flan becomes a little discolored from the chocolate cake. With a light colored cake, it doesn't effect the color of the flan.) Place the bundt pan in the 9x13 with the water. Bake for 1 hour or till the toothpick comes out clean.

4. Cool completely. (There is some debate whether this cake should be made ahead of time, refridgerated, and served cold. I for one don't care. It's great either way!)

Smoothies!

I realized that our recipe blog needed our smoothie recipes. I have included both our "ice" smoothies as well as our breakfast smoothies.

“Ice” Smoothies (there is no ice included…but Milo is the smoothie boss and he named them)

2 large scoops of sherbet
2 cups of fruit (to remove the need for ice or additional freezing time it is best if at least 75% of the fruit is frozen)
1.5 cups of juice (or a juice/water mixture)
Blend it all up and eat! If you use fresh fruit you can put it in the freezer for a bit to thicken up.

We also have smoothies for breakfast which don’t require a spoon to consume. Milo “just” calls these smoothies.

Breakfast Smoothies

0.5 cups plain yogurt
1 scoop of whey powder
1 cup of juice (or a juice/water mixture)
1-1.5 cups frozen fruit
honey (optional…it makes the drink a bit sweeter when the fruit you are using may not be naturally sweet)
Blend it up and drink!

You can look at our original smoothie post on our blog here.

Cinnamon Chips

We recently found this Cinnamon Chips recipe. We tried them with some mango salsa and they are very good. Sorry, we forgot to get a picture. You can see a picture of them if you click on the link below.

Ingredients:
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Instructions:
Preheat oven to 350 degrees. Coat one side of each tortilla with cooking spray. Cut into wedges and arrange on a large baking sheet. [I cut the tortillas first and then sprayed them after I put them on the pan.] Coat wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

Link to original recipe at Two Fat Als.

Triple Chocolate Bundt Cake

This cake is very good and is a favorite at our house. It is a great alternative to the big chocolate cake you can get at Costco. We thought that many of you might want the recipe. It is fairly easy to make.


A decadently rich and moist chocolate cake made with the ease and convenience of packaged mixes. Vanilla ice cream or lightly sweetened whipped cream compliments this cake perfectly.

Triple Chocolate Bundt Cake

Cake:

1 (18.25-ounce) package devil's food cake mix

1 (4-ounce) package instant chocolate pudding mix

1 (12-ounce) semisweet chocolate chips (2 cups)

1 3/4 cups water

2 large eggs, beaten

1 teaspoon vanilla extract

Chocolate Glaze:

1 cup powdered sugar

3 tablespoons unsweetened cocoa powder

2 tablespoons butter, melted

2 to 3 tablespoons hot water

1. Preheat oven to 350*F (175*C). Grease and flour a 12-inch Bundt pan; set aside.
2. In large mixing bowl combine cake mix, pudding mix and chocolate chips. In another bowl combine water,eggs and vanilla; mix well. Add egg mixture to dry mixture and mix by hand just until blended.
3. Pour into prepared pan. Bake for 50 to 55 minutes, or until cake tests done when wooden pick inserted in center comes out clean. Take the cake out of the pan as soon as it comes out of the oven to prevent it from sticking to the pan.
   
4. When completely cool drizzle cake with Chocolate Glaze.
5. For Chocolate Glaze: Combine all ingredients in bowl and beat by hand until smooth.

Makes 12 servings.

Nutrition Facts (per serving 1/12 serving of cake with glaze): 387.9 calories; 39% calories from fat; 18.4g total fat; 40.3mg cholesterol; 507.6mg sodium; 196.4mg potassium; 58.1g carbohydrates; 3.5g fiber; 22.7g sugar; 54.7g net carbs; 5.3g protein.

Copyright Hope Pryor, please see Terms of Use.

Link to original recipe here