Monday, December 21, 2009

Cheryl's White Chocolate...Stuff

My friend Cheryl made this treat for me a few years ago.  I asked her yesterday for the recipe.  She didn't really know what to call it, so I decided to name it after her!

Warning:  If you have this in your house, you are powerless against it.  It demands to be eaten.  It is addictive.

2 cups Rice Krispies
2 cups mini marshmallows
1 cup chopped pecans, toasted
1 lb white chocolate Almond Bark, melted with a TBSP of shortening

Mix well and pour out onto a sheet of waxed paper.  Let dry until firm and cool.

Break into pieces,  Hide it from the children.

Merry Christmas!

Wednesday, November 18, 2009

Pumpkin chocolate chip muffins

(Just pretend like it hasn't been 3 months since I've posted a recipe here, mmkay?)

Now that we are getting in the the prime-eating months of the year, I am going to step up my feeble attempts to post more recipes here!

I proudly present to you my very own dreamed-up recipe for Pumpkin Chocolate Chip Muffins!

I would have taken pictures of the mixing/cooking process, but I didn't know if these were going to be good or nasty, so I didn't chance it.  Or I was lazy.  Whatever.


1 box Duncan Hines butter flavored yellow cake mix
1 cup pumpkin (you may use canned, although I used fresh puree' and it was FABULOUS!)
1 egg
1/2 cup eggnog (you can use milk if you prefer, but I had it on hand and it just felt like the thing to do)
1/2 tsp pumpkin pie spice
1 1/4 cup chocolate chips

Preheat oven to 400 degrees.  Use cooking spray to grease your muffin tins.  The way I doled out my batter, it made 18 muffins, but you can do more or less batter per cup.

Mix together all ingredients except chocolate chips until well blended, but do not overbeat.  Stir in chocolate chips.

Bake for 15-20 minutes until muffins are golden brown and spring-y in the center.

Prepare for some yummy, moist, chocolate-y goodness!

Both my kids (even the non-pumpkin eating one) LOVED this!

Wednesday, August 5, 2009

Soft Pretzel Heaven!

Yes, I know I've been ignoring this blog. I avert my eyes every time it pops up on the dashboard. But, I am here to remedy the problem.

Behold! The best, easiest, and most fun soft pretzel recipe ever created.
(I found this recipe at, but tweaked it to my liking. They call them "Mall Pretzels" because they taste like...wait for it...pretzels you get at the mall!)

Best Soft Pretzels Ever


* 1 (.25 ounce) package active dry yeast
* 2 tablespoons brown sugar
* 1 1/8 teaspoons salt
* 1 1/2 cups warm water (110 degrees F)
* 4 cups all-purpose flour
* 2 cups warm water (110 degrees F)
* 2 tablespoons baking soda
* 3 tablespoons butter, melted
* 2 tablespoons coarse kosher salt


1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12-16 pieces. Roll each piece into a 2-3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt, or cinnamon sugar.Cinnamon Sugar on the left, Garlic salt on the right. I loved them both.

So yummy! The kids put their seal of approval on these pretzels!

Luke wanted to make one special heart-shaped pretzel for his breakfast tomorrow. Here it is before baking:

I added this post to Kimba's Do It Yourself Day Blog Carnival. Check it out!

Thursday, June 18, 2009

Chocolate Chip Zucchini Bread

I will never forget the first time I had zucchini bread. I was so grossed out by the idea of squash in cake. I was aghast. But, it smelled so good...I had to try it.

It really is just that good. Really. I made some for my grandmother once when I was 12 or 13. I was shocked and honored when she asked me for the recipe. Recipe swapping is not something you get to do with your grandmother every day.

Behold, I present to you:

Chocolate Chip Zucchini Bread


3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups shredded zucchini
3 cups flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
6 tsp cinnamon
1 cup chocolate chips (I used the dark chocolate because I like it best. Go your own way.)
1 cup pecans (or whatever nut you like--totally optional. I used whole ones, but you can use pieces, too.)

Preheat oven to 350 degrees.

Cream together eggs, oil, sugar, and vanilla. Stir in zucchini.

Add dry ingredients and stir well.This next step is crucial: Do not skip it!You must stir carefully while a small brown dog sits between your feet. Do not step on small brown dog.

Measure out into well-greased muffin cups, filling each one 2/3 of the way full or pour into 2 well-greased loaf pans. Bake for 20-30 minutes if you make muffins or for an hour or so if you made the loaves of bread.This makes a lot of muffins.Really. Like 48.It's great heated up for breakfast. If it's not already calorie-laden enough for you, smear on a little butter or cream cheese. You'll think you have died and gone to zucchini heaven.

Let me know if you try it!

Wednesday, May 27, 2009

Low(er) fat French Vanilla Bread Pudding with chocolate chips

I promise I will post something other than desserts soon. I've been on a sweets kick for a while now, as my scale demonstrates every morning.

This is my own creation. It is a reduced-fat version of chocolate chip/french vanilla bread pudding. My Daddy is lactose-intolerant, so I've learned to make it using a non-dairy coffee creamer. You can use any flavor you like, I just happened to have the fat free french vanilla on hand.

My husband said it was good, but he would've preferred the texture of raisins to chocolate chips. (Blasphemer.)

Bread Pudding


1 cup unsalted butter, melted

3 cups fat free International Delights French Vanilla Coffee Creamer (non-dairy)

1 cup chocolate chips

2 eggs

2 teaspoons cinnamon

1 loaf french bread, torn into small pieces


1. Tear or cut bread into small pieces. Place in a greased 9 x 14 Pyrex dish.

2. In medium saucepan, over medium heat, heat butter and creamer until it almost comes to a boil, stirring until butter is melted. Cool to lukewarm.

3. Add eggs and cinnamon, whisk for 1 minute. Slowly add to cooled butter/creamer mixture.

4. Pour wet mixture over bread in the dish.

5. Sprinkle with chocolate chips. I like to let my bread soak overnight for maximum flavor, but if time is not on your side, you may bake immediately.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Bread Pudding Sauce


1 cup fat free International Delights French Vanilla Coffee Creamer
2 Tbsp. butter
1 Tbsp. flour


Mix ingredients and bring to a boil in a small saucepan for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding. Enjoy!

(I forgot to take a picture before our Memorial Day lunch guests dug into it. Oops!)

Monday, May 11, 2009

Low-fat Lemon-Lime Congealed Salad

For the record, I am not a big congealed salad fan. I love this one, though!

1 pkg. sugar-free lime Jello
1 pkg. sugar-free lemon Jello
2 c. boiling water
1 #2 can crushed pineapple
1 can fat free sweetened condensed milk (not evaporated)
1 c. fat free small curd cottage cheese
1 c. fat free mayonnaise
1/2 c. pecans

Mix both packages of Jello into boiling water. Stir with a whisk for about 3 minutes, until fully dissolved. Add only the juice from the can of crushed pineapple. Chill in refrigerator for about 40 minutes.

Add can of sweetened condensed milk. Mix well and place back in refrigerator for about 15 minutes.
Mix cottage cheese, mayonnaise, crushed pineapple, and pecans together. Add to the Jello mixture. Let chill for 4 to 6 hours.


*You can use regular versions of any of these ingredients, if you don't wish to go the low-fat, sugar-free route. You can also use other flavors of Jello, like strawberry, orange, peach, etc. I couldn't find lemon Jello this time (thanks for nothing, Wal-Mart Supercenter), so I used two packages of sugar-free lime, which makes it a lot greener.

Monday, May 4, 2009

Butterfinger Cake Recipe

  • 1 box chocolate cake mix (You can use any flavor you like.)
  • 1 can sweetened concensed milk, not evaporated
  • 1 jar caramel ice cream topping
  • 2 Butterfinger candy bars, chilled
  • 8 oz. carton of Cool Whip
Bake cake by box directions. While cake is baking, mix milk and caramel topping until well blended. Then, crush up the butterfinger candy bars.
When the cake is done and while it's still hot, poke holes in it with a fork or straw. We used a straw, which filled up with chocolate cake. The kids nearly gave themselves aneurysms sucking the cake a good way.

Pour milk mixture over the cake. Then, sprinkle one candy bar over the cake. Spread Cool Whip over the top.

Finally, sprinkle the other candy bar on tip. Chill.

Tip: Stick the candy bars in the freezer for 30 minutes before crumbling to make it easy. The cake is best when made one day in advance. Do not try to calculate calories. It will make you sad.

This was a huge hit at church yesterday!

Sunday, April 26, 2009

Vanilla Wafer Cake

Are you ready for a super-easy recipe that yields super-yummy results?
Here it is:
(Cue angelic choir music)

Vanilla Wafer Cake
2 c. sugar
2 sticks butter
1 tsp vanilla flavoring
6 eggs
1/2 c. milk
12 oz. vanilla wafers (crushed)
1 c. crushed pecans
1 1 c. coconut
Preheat oven to 325 degrees. Cream sugar and butter. Add vanilla flavoring. Add eggs one at a time and blend well.

Mix in milk, vanilla wafers, pecans, and coconut. Pour into a greased and floured bundt pan. Bake at 325 degrees for 1 1/2 hours. Let cool 10 minutes in the pan before removing. Then cool on a wire rack until ready to serve--if you can wait that long.

I topped mine with sifted powdered sugar for looks. Not because it looked cool, but to hide the fact that it stuck to the pan like candy on a fat girl. Grease, really GREASE the pan with your butter or Crisco or whatever. Do not take the Pam shortcut route like I did.
Make sure you pour the vanilla wafers in a ziploc to crush 'em, if you roll lazy like I do. Don't leave them in the original bag unless you have a hungry chihuahua to clean up the crumb-y mess you make. I'm just sayin'. It is pretty therapeutic to crumble the cookies, for what it's worth.

You can add a frosting or glaze if it makes you happy, but it's super-sweet and tasty without it, too. This cake was so moist that I was able to put the stuck-to-the-pan pieces back in and they actually stayed in place when it was cut. Yea me!


Sunday, April 19, 2009

Grits Pie Recipe

I know, I know. It sounds 22 different kinds of wrong--even to a through-and-through Southerner like myself. The crazy thing is, it's REALLY GOOD!

My friend, Amanda made this last night as one of her desserts at our ladies group's Progressive Dinner. She modified it a little from Paula Deen's recipe, and it was really tasty. It reminded me of an egg custard pie. It was not at all gritty in texture, like I had expected.

Try it, you'll like it!

Grits Pie:

  • 3/4 cup water
  • 1/8 teaspoon salt
  • 1/4 cup quick-cooking grits
  • 1/4 cup (1/2 stick) butter
  • 3/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs, slightly beaten
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 (9-inch) frozen pie shell, thawed
  • Whipped cream in a can and strawberries, optional


Preheat oven to 325 degrees F.

In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly, so that you don't get lumps. Add the butter and cook for 1 additional minute. Set aside and cool slightly.

In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold. Top with whipped cream and strawberries if desired.

I'd bet you could probably make this into a breakfast quiche if you added crumbled sausage or bacon, black pepper, and cheese and left out the vanilla flavoring, sugar, and optional toppings.

Let me know if you try it!

Friday, April 17, 2009

Sourdough Bread

I became OBSESSED with sourdough bread after a visit to San Francisco last fall. I would weigh 900 lbs if I lived anywhere near Boudin Bakery. Their chocolate chip raisin sourdough bread is to die for.This recipe is one of my favorites. I am not much of a bread-maker typically, but this one is pretty hard to mess up, so I'm all about it. The hardest part is waiting for the starter to do its thing those first few days. But just WAIT until you smell your house after baking this. Oh man, is it great! (They should make a candle that smells like this.)

Here is my version of San Fran Sourdough:

Ingredients for Starter

1 TBSP fresh active dry yeast

1 cup lukewarm water (105-115 degrees, no more)

1 cup all-purpose flour

1 TBSP sugar

In a non-metal bowl (think rubbermaid or tupperware), dissolve the yeast in the lukewarm water. Stir in the flour and sugar. Loosely cover the bowl and let the mixture stand at room temperature for 2-3 days. When ready, the mixture will be bubbly, frothy, and have a sour yeasty smell. If bubbles don’t form after 24 hours, start again, as your water may have been too hot or your yeast not fresh and active. Makes about 1.5 cups of starter.

Maintaining starter:

Once you have successfully prepared your starter, store it loosely covered in the refrigerator in a non-metal container. Most recipes call for 1 cup of starter, so you can replenish what you’ve used by adding ½ cup of flour and ½ cup warm water to the remaining starter. Return it to the refrigerator. Should you need more starter in a hurry, add the flour and water, then let it ferment on the counter for 12-24 hours.

Bread Ingredients

1 cup sourdough starter

1 ½ cups warm water

1 ½ tsp salt

½ cup sugar

½ cup oil

6 cups all-purpose or bread flour

Mix all ingredients in a large bowl. Grease the dough lightly once you’ve formed it into a ball.

Cover with a towel and let it rise overnight. ( "Night, night, doughboy.")

The next day, uncover the bread. "Good morning!"

Knead the dough for 10 minutes. Divide it in half and place in two greased 4 x 8 bread pans or form into a ball on a greased cookie sheet. (Or pizza pan, in my case. Whatever's clean, you dig?)

Allow the dough to double in size. Admittedly, I let this rise all day. Mostly 'cause I forgot about it. (Luke is saying "Can I eat it yet?")

Bake at 350 degrees for 40-45 minutes, until browned. Cool on wire rack.

You can also do this as loaves in pans. They bake up beautifully and slice well. These round shapes are called boules and they are great for making soup bowls, dip bowls, or just for cutting off a chunk when you want some.

Let me know if you try it!

Just the facts, please...

Recently I wrote a devotional in my other blog--Socks Are NOT The Enemy--that explained a little about bread-making. I have had a lot of requests for my Sourdough Bread recipe, so I decided that maybe, just maybe, people would like a recipe blog.

I plan to share some of my favorite recipes and link up to some other great ones that I have discovered through the wonderful world of blogging.

Feel free to post links to my blog if you see something you like!

Oh, and comments are mandatory. I'm just sayin'.