Lime Jello and Pineapple Salad

Recipe from  COOKS.COM

Ingredients 1 pack of 6 oz. lime jello 3/4 cup boiling water 1 pack 8 oz. cream cheese 1/2 cup crushed pineapple 1/2 cup chopped pecans 1/3 cup mayonnaise 2 tsp lemon juice. Pour 3/4 cup boiling water over 1 package cream cheese. 1 lg. lime Jello Place over low heat and stir until thoroughly melted then set aside to cool. When cool add: 1/2 c. crushed pineapple and juice 1/2 c. broken pecans 1/3 c mayonnaise 2 tsp. lemon juice. Mold and chill

 

Dark Chocolate Merlot Cupcakes

They are really delicious and most people haven't had a cupcake like this one.  I found the recipe on flickr (Fields of Cake).   I shouldn't call them Chocolate Merlot because I use Port, it is sweeter.   So, if you need a amazing dessert, try this.  I have made these cupcakes a few times and what I have decided is they need to have a blackberry on top, I even push one into the cupcake. 

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar 1/2 cup dark brown sugar
2 teaspoons baking soda 1 teaspoon baking powder
1/2 teaspoon salt 2 eggs 1/2 cup cooled, strong coffee
1/2 cup Merlot (I use port)
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt. In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil. Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot (I use port)
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened

Directions
Set chocolate in a heat proof bowl and set aside. In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet) Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes. Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds) Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions
Beat the ganache and butter on  medium until smooth and silky. Reduce speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then add cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Reduce speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Reduce speed to low until you get rid of air bubbles.

My First Cookie Exchange Party

I can't wait until December 9th, I am hosting my first Cookie Exchange.  I made these place cards to put in front of the plates of cookies.  I also decorated two canisters.  We will write  our favorite cookie on a piece of paper, fold the paper in half and put it in the canister.   I still have a lot to do but here is what I have so far.

Click here for the free printables.
I got the cute stickers from Walmart.

 Katie brought the best mulled cider and I make it all the time!!! recipe

Katie brought these delicious and festive looking Pizzelle's

Teresa's Saw Dust Salad

I was so excited this year when Teresa offered to bring the
Sawdust Jello Salad to dinner on Thanksgiving.  This is a
very time consuming dish but worth all the work. This
dessert is very filling and weighs at least 5 pounds.  Thanks
again Teresa, we love you but your jello more!!
I just saw another version of this recipe.  Clich here to see it.

13 x 9 pan

1 large orange jello

1 large can crushed pineapple (drained)

3-5 bananas

1 pkg mini marshmallows

5 tablespoons flour

1 cup sugar

2 egg yolks

2 cups pineapple juice

2 cups cool whip

8 oz cream cheese

Dissolve jello in 2 cups hot water, add 1 1/4 cups cold water, add pineapple, bananas & marshmallows, refrigerate until set.

Make custard with 5 tablespoons flour, 1 cup sugar, 2 egg yolks beaten, 2 cups pineapple juice. Blend all ingredients, place in microwave oven on high power for 3 minutes, remove, stir, continue microwaving, removing at 3 minute intervals until you have cooked custard a total of 12 minutes. Cool and pour over gelatin.  After custard has set, make topping by beating cream cheese until fluffy. Add cool whip and beat until thoroughly blended. Top custard with topping and refrigerate until ready to serve.

Love Bakes Good Cakes One Pot Goulash

Recipe adapted from Love Bakes Good Cakes

When I saw this recipe it brought back childhood memories. I'm not even sure where the memories come from but they seem fond.  This wasn't something we cooked for my family, I must have had dinner over a friends house and this was probably what they served. The one thing I do remember is that I loved it!
This will go in my GO TO Recipe binder, my boys loved it.  My older son said it was one of my better pasta recipes.  I messed up on the recipe a little.  I was so mad at myself because it should have been an one pot dish and I used three, I thought the recipe said CROCK POT Goulash. 

Yield: 6 servings
2 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. Italian seasoning
1 tsp. paprika
1 tsp. sugar
1 tsp. crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
1 beef bouillon cube
Salt and pepper, to taste
 2½ cups uncooked elbow macaroni
Directions
In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving. http://www.lovebakesgoodcakes.com/2012/11/one-pot-goulash.html

Dessert/Breakfast Crepes

Recipe from Allrecipe

I loved going downstairs and eating my aunts crepes when I was a child.   I think she is the reason I love to cook.  I remember thinking she was a famous chef and that people loved to eat her food.    In my mind she was a celebrity chef and people gathered near her because of her infectious personality and good food.  So if you make these crepes, think of my Aunt Dorthy.  This is not my aunts recipe, I actually don't have any, to bad blogging wasn't around 25 years ago.
 

Ingredients

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

Directions
1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Spread the jelly or Nutella on the crepe, fold the two sides in and roll it up. I put sour cream and jelly on mine but the boys like jelly in the middle and Reddi Whip on top.

Baker's Chocolate Brownies

Recipe adapted from Cooks

I just joined a baking group and this month they are making brownies. I looked for a recipe that called for Baker's chocolate,  because that is what I had in my cupboard when I decided to bake.

I made the cake-like version of this recipe and I don't think I will do that again.  I give this 2 stars but hope the fudgy brownie version is better.   I am going to keep this recipe and give the fudgy brownie a try, because so many people gave this recipe 5 stars.
Ingredients

4 sq. Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour

1 cup chopped nuts, optional
1/2 cup chopped oreo cookies optional

                                         1. Preheat oven 350.
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan. 4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

Parties I am linked to

 

Ranger Cookies

This weekend I took my boys to see our dear friend Sue.  She hasn't seen them in awhile and they are growing so fast that I thought I better make it a point to visit her before they are driving.  Well~we shared a lot of funny stories, a beverage and Ranger Cookies.   I asked Sue for the recipe and she said she just followed an Oatmeal Raisin Cookie recipe and added: dried cranberries, dried apricots, chocolate chips,  and shredded coconut.  I looked in my faithful Better Homes cookbook to find an Oatmeal Cookie recipe and found a recipe called Ranger Cookies.  I made them today and they are GREAT!  I never would have tried this recipe before because I am not a fan of dried fruit and coconut in Oatmeal cookies doesn't sound that good .  I was wrong this cookie is really delicious and I will definitely put it in my TO GO TO binder.  Thanks Sue!

Ingredients

1/2 cup butter

1/2 cup granulated sugar

1/2cup packed brown sugar

1/2 teaspoonbaking powder

1/4 teaspoonbaking soda

1 egg

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1 cup rolled oats

1 cup coconut                                           

1/3 cup snipped dried apricots

1/3 cup dried cranberries

1/3 cup raisins

1/3 chopped walnuts

1 cup chocolate chips

Directions

1. In a medium mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cereal or oats, coconut, and dates or raisins.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.

3. Bake in a 375 degree F oven about 8 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 12 big cookies

Barbecue Baked Beans

recipe from "This Gal Cooks"     

I saw this recipe on This Gal Cooks blog, a few days  ago and couldn't wait to try it. 

These are now a Nelsen Family Favorite...I can't wait to bring them to the next barbecue. 

If you are taking them to a barbecue, you will need to triple the recipe. I probably will only use 16 oz. of bacon.  

 

Ingredients

 8oz of bacon 

1 16oz can of pinto beans, drained and rinsed

1 15.8oz can of northern beans, drained and rinsed

1 large onion, chopped

1/2 C brown sugar

2 1/2 tbsp molasses

1/2 C ketchup

3/4 tsp ground mustard

1/4 tsp cayenne pepper

1 tsp liquid smoke

2 tsp apple cider vinegar

2 tsp garlic powder

1 tbsp Worcestershire sauce

1/2 tsp salt
***Note I didn't have molasses so I used agave nectar. 

Directions

• Cook the bacon in a large pan, then remove the bacon from the pan and set aside, leaving the bacon grease in the pan.
• Cook the onion in the pan of bacon grease and cook until tender.
• In a mixing bowl, combine the: molasses, cayenne pepper, ketchup, ground mustard, sugar, salt, liquid smoke. Mix in with the onion and bacon grease. Add the beans and mix well.
• Pour the beans into a baking dish and place the cooked bacon on top. Bake on 350 for 30 minutes.
  

Tomato Soup Cupcakes

Look who came to dinner and stayed for dessert.

 I usually put Cream Cheese frosting on the cupcakes but I love Brown Sugar Swiss Meringue so I decided to give it a try.  I love it!!
I found this recipe on-line years ago when a friend of mine told me that his grandma made his favorite Tomato Soup cake and she had passed away.  I got on line immediately to find a recipe and made him some cupcakes.  It turns out that this is now my husbands favorite.

Cake Ingredients
1 package Duncan Hines Spice Cake
3 eggs
1/3 oil
1 1/3 water
1 cup tomato soup

1. Prep: Preheat oven to 350°F. Grease and flour pan.
2. Mix: Empty dry mix into large bowl. Beat eggs, water and oil into dry mix until moistened (about 2 minutes). Pour batter into prepared pan or cupcake papers. 
3. Bake: Bake in center of oven at 350°F until cake is firm in center. Follow cooking times provided on the box. Cool 10-15 minutes.

Brown Sugar Swiss Meringue Buttercream
Ingredients makes 2 cups
2 large egg whites

1/2 cups packed dark-brown sugar

1 1/2 sticks (3/4 cups) unsalted butter, room temperature

click here if you want the recipe for 5 cups.

Directions

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

Paula Deen's Bread Pudding

 

                                 Recipe from Paula Deen

 Ingredients



2 cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons pure vanilla extract

3 cups cubed Italian bread, allow to stale overnight in a bowl

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, softened

1 cup chopped pecans

Click here for the sauce recipe

Directions:

Preheat the oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan.Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 20 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

I don't know if you can tell but the pudding is drenched in sugar.
It was too sweet but I couldn't stop eating it.  I will reduce the sugar to 1 cup instead of 2 the next time. 

This is the recipe I will use if I am using french bread. 

Neiman Marcus Cookies

I was cleaning out my GO TO recipe binder and stumbled across this recipe.  I haven't made these cookies in years and thought today was a perfect day for cookies. I love these cookies because Oatmeal Chocolate Chip cookies are one of my favorites. 

Ingredient 

2 1/2 cups blended oatmeal

2 cups all-purpose flour

2 sticks softunsalted butter

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

12 ounces chocolate chips

4 ounces grated  Hershey bar
1 ½ cups chopped pecans or walnuts (optional)

1. Adjust oven rack to the middle position and heat oven to 350˚F. Place oats in a blender or food processor and blend until very fine. Set aside,

2. With an electric mixer, beat the butter and both sugars in a large bowl until light.  Add the eggs one at a time.  Add the vanilla and beat for 30 seconds to blend.

3. Whisk together the flour, processed oats, baking powder and salt. With a large rubber spatula or wooden spoon, blend the dry ingredients into the butter mixture.  Add the chocolate chips, grated chocolate and nuts.

4.   Use a cookie scoop or roll dough into a long cylinder and slice.      Bake 14 to 15 minutes, or until the bottoms are lightly browned. The cookies should still feel a bit soft at this point. (They will not spread very much and will look undercooked. Do not overcook or they will become hard and dry when they cool.) They will harden as they cool. Remove from oven and let cookies cool for 2 minutes on the baking sheet before removing to cooling racks. Cool cookies at least 30 minutes before serving.

 The "Neiman Marcus $250 Cookie Recipe" story The store is featured in an urban legend involving a supposed recipe for its popular chocolate chip cookie.[36] In the legend, a woman and her daughter enjoy a cookie while shopping at Neiman Marcus in Dallas, Texas, and ask for the recipe. The waiter informs her there will be a "two-fifty" charge, which the woman interprets as $2.50. Upon receiving her VISA statement, she is shocked to discover she has been charged $250.00 instead. In revenge, she photocopies the recipe and urges her friends to distribute it for free to everyone they know so that the store will make no further profit on its sale. Because the story typically was passed along as a photocopy, it falls in the legend subcategory of Xeroxlore. Later, with the advent of the Internet, it reemerged as an infamous chain e-mail, "Cookie revenge". Folklorists have pointed out three chief holes in the story: Prior to the emergence of the legend, the store did not have a chocolate chip cookie;[37] A similar story has been around since the 1940s, originally involving a red velvet cake recipe from the Waldorf-Astoria Hotel. It wasn't until the 1980s that the story's focus shifted to cookies. The cookie version of the story originally was attached to Mrs. Fields cookies, causing that company eventually to post disavowals of the notices at all its stores. Neiman-Marcus for most of its history only accepted its own card and American Express Although the story is untrue, Neiman Marcus published a cookie recipe[38] to quell rumors. There is also another cookie recipe that is also published on the company's website that is slightly different from the above.[39] Kevin Garvin wrote the recipe in 1995. It is featured on the company's website for free. It also is in the Neiman Marcus Cookbook

Apple Cobbler Dump Cake

Recipe from: Come Together Kids

The Apple dump cake I made last week with pie filling wasn't good..  I loved the topping and the recipe is so easy.   So, I found this recipe and love it.  This recipe is so easy and delicious, my favorite apple recipe so far.

Ingredients
* 5 fresh apples peeled  (1/4 in. thick) 
* box of yellow cake mix
* 1 stick of butter

Directions:
1. Spray a pie dish with cooking spray.
2. Dump the apples in the dish and spread them evenly over the bottom.
3. Pour a layer of dry cake mix over the apples. (You might not have to use the whole bag, use just enough to cover the apples with a decent layer)

4. Melt a stick of butter and pour the melted butter evenly over the cake mix.
5.  Sprinkle a little apple pie spice or cinnamon over the top.
6. Bake at 350* for about 35-45 minutes until the top is slightly golden and the apples are hot and bubbly. (Note: with about 10-15 minutes left in the cooking time, peek in at your cobbler. If you notice there are some dry patches of cake mix, you can sprinkle just a little bit of water on them so it's not powdery. Then continue baking)
7. Optional- scoop of vanilla ice cream and drizzle with caramel sauce.

Pumpkin Delight

                               Recipe from "The Best Laid Plans"
I found this great recipe on "The Best Laid Plans," Blog.  Not only does she have great recipes but here is a hand made Scarf.  This will be my next project, I just need to go through my old shirts.

Now back to the Pumpkin Delight, both my sons loved it, but Trevor surprised me because he hasn't been eating any of my pumpkin dishes lately.   He asked for 5 servings, I only gave him 2.   I recommend this to anyone that likes pumpkin, it is one of the easiest desserts and very delicious.  I will definitely make it for Thanksgiving.

Ingredients:

1 Duncan Hines Butter Yellow Cake Mix
1 15 ounce pumpkin puree
1 14 ounce can sweetened condensed milk
1 8 ounce Cool Whip
1 cup Heath Bits
Caramel Sauce - I use Hershey's squirt bottle

Directions:

• Preheat oven to 350 degrees.
• Put pumpkin puree in a medium mixing bowl and slowly add cake mix while mixing. Pour in to a sprayed 9 x 13 baking pan or casserole dish.
• Bake for 25 minutes.
• Let cool for 10 minutes.
• Using the handle of a wooden spoon, poke holes in to the cake.
• Pour the can of sweetened condensed milk over the cake evenly.
• Cool for a minimum of 30 minutes. I let mine cool a couple of hours because I had other things to do.
• Spread Cool Whip over the top of the cake.
• Drizzle the caramel syrup over the top. I used a zig zag motion.
• Sprinkle Heath bits.
• Chill for at least 3 hours but can be chilled overnight.
• Enjoy!