New Jersey Crumb Cake

This is originally Martha Stewarts recipe that I found on Comfy Cuisine

2 Tbsp. canola oil

4 cups all-purpose flour, divided

1/2 cup granulated sugar

1-1/2 tsp. baking powder

1/2 tsp. salt

1 large egg

1/2 cup milk

2 tsp. vanilla extract

1 cup light-brown sugar

1-1/2 tsp. cinnamon

1 cup (2 sticks) butter, melted and cooled

Confectioner's sugar for dusting

Preheat oven to 350 degrees F.  Spray 8 x 8 baking pan with nonstick spray.  Set aside.  In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt.  In a second bowl, whisk together egg, milk, canola oil and vanilla.  Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon.  Pour melted butter over flour mixture and toss together until large crumbs form.  Sprinkle crumbs over batter.

Bake for 25 to 30 minutes until a cake tester comes out clean.  Transfer to a wire rack to cool.  Dust liberally with confectioner's sugar.  Cut into squares.

Gingerbread Star Tree Taste of Home

I was featured at Pamela's Heavenly Treats

Katie's pig in a blanket

Katie always has the best food when she host a dinner party.  That is why I never say, "No," to one of her invitations.  First we ate the Pigs in a Blanket, then Wine tasted (my cheap bottle came in second place). Then we finished the night with fondue for dinner and dessert.  I will share the BEST chocolate sauce recipe later. 

Ingredients

32 little sausages or lil’ smokies

1 package Pillsbury Breadsticks

Poppy Seeds

  

Preheat oven to 350 degrees F. Place little sausages in a bowl, dry with paper towel if wet. Open breadsticks and separate into strips. Cut each strip into thirds. Take a little sausage and roll dough over, placing seam side down onto a silpat or lightly greased baking sheet.  Bake for 15-18 minutes or until dough is cooked through, slightly golden. Let cool for 3 minutes before removing from baking sheet. Serve with ketchup and mustard!!
Approx 32 little piglets!  

 Click here for the Crescent mummy dog recipe.

Mandatory Mooch Apple Dump cake

Recipe from The Mandatory Mooch

I love Dump Cake recipes, so when I saw

Apple Dump Cake I had to try it.  I wondered

if I would like it because I am not a big fan

of apple pie.  But, It is really good.

I tried the same recipe but sliced 5 apples instead of the canned pie filling.  

I preferred the sliced apples over canned pie filling
.

Ingredients

2 cans apple pie filling or 5 evenly sliced apples
2 Tbsp. cinnamon
1 box yellow cake mix (I used french vanilla)
2 sticks butter
1 cup pecans, chopped

whipped cream or ice cream

Preheat oven to 375 Bake 45 minutes or until golden brown.

Dump two cans of apple pie filling into a 9×13 pan. Sprinkle with cinnamon. Crumble the dry cake mix over the apple mixture. Sprinkle the pecans over the cake mix. Slice each stick of butter into 12 equal pieces, and place the pieces on top. Serve with whipped cream or vanilla ice cream.

Rhonda's Amazing Bread Pudding

After trying so many bread pudding recipes I have finally

created my own.  So far this is my favorite.  King's Hawaiian Rolls

makes this pudding so creamy and delicious. 

The portion size is great if you have company but I will cut the recipe in half when I make it just for the family. 

 

Ingredients

16 Hawaiian rolls                            

8 eggs                                              

1/2  cups  brown sugar  
1 cup granulated sugar                            

2  cups heavy cream    
1 cup milk                

2 tablespoons vanilla extract          

1/8 teaspoon salt 
1 teaspoon cinnamon     
***I put 2 tablespoons of vanilla because I love it...if you don't love vanilla so much only put 1 tablespoon.  

Preparation

1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
2. Layer rolls pieces evenly in a lightly greased 13- x 9-inch baking dish, baking bowl or a cast iron pan. Place roll tops, crust sides up, over mixture. 
3. Beat together eggs and sugar. Beat in cream, vanilla, cinnamon and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
4.  Put baking dish in a bigger dish ( I usually use Jelly Roll pan) Fill jelly roll pan with water.

Bake at 350° for 25 minutes or until set. Cover with aluminum foil, and bake 30 more minutes.  Serve warm .