Its all In There Mud Brownies

 I went shopping today and went overboard as always and need to make alot of room for the new groceries. so i started going thru things and had a box of mississippi mud brownie mix, a handfull of peanut butter chips, a handfull of flaked coconut, a bag of kraft chocolate covered marshmellows, a jar with about a half cup peanut butter and a jar of fluffy white icing..put em together and got these lol. i am sure someone out there has made them before but if they did i have no idea what they are called lol sooooo...........all i know is they taste delightfully chocolating and peanut buttery lol

 

1 box betty crocker mississippi mud supreme bars
3 t water
1 stick butter cut in half and each half melted seperately
1 egg
1 handfull of peanut butter chips
1 handful of angel flake sweetened coconut
1 bag of kraft chocolate covered mini marshmallows
1/2 can fluffy white icing
1/2 c peanut butter

1
Heat oven to 325
2
In medium bowl stir crust mix from box together with 1/2 stick melted butter till well moistened. Press into bottom of 8x8 glass pan (ungreased) Reserve about a 1/4 c of this for later.
3
In another bowl stir brownie mix, water, 1/2 stick melted butter, and egg. Mix till well blended. Pour over the cookie crust in glass pan.
4
Sprinkle with remaining crust crumbs. Bake for 39 to 42 minutes or until toothpick in middle comes out almost clean.
5
When brownies look close to done (about 7 min remaining) sprinkle top with coconut and peanut butter chips and return to ovent to finish baking. (chips will be soft but not melted.)
6
Remove from oven and allow to cool completely
7
While waiting mix 1/2 can fluffy white icing with 1/2 cup peanut butter. Put into pastry bag with fancy tip.
8
Cut brownies into squares and top with a swirl of peanut butter icing and two chocolate covered marshmellows.

Banana Nut Muffins with Cream Cheese Frosting

I normally dont like frosting on muffins, but a friend of my daughters begged her to get me to make banana nut muffins and to put..and in his words.."tons of cream cheese frosting on them" So I made them for him and although I tasted them minus the frosting (I do not like cream cheese) I was later informed by all her coworkers that "they were EPIC" and then to that they professed their undying love for me lol.

Hmmmmmm had no idea love came in a muffin tin : )

1 c flour
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg
1/2 t cardamom
1/2 c light brown sugar
1/4 t salt
1/2 stick of butter, softened
3 ripe bananas mushed,
1/2 c applesauce, not sweetened
1/2 t vanilla
1/8 t banana extract
1 egg
1/4 to 1/2 c chopped walnuts or pecans
butter cream frosting or banana glaze
butterscotch chips


1
Spray muffin tin with non stick cooking spray. Set oven top 350 degrees
2
Mix flour, baking soda, cardamom, cinnamon, nutmeg, and salt in a bowl
3
In a seperate bowl beat sugar and butter until mixed well. Add applesauce, bananas, extracts and egg and beat again until mixed well.
4
Now add flour mixture to sugar and banana mixture about a third at a time, beating after each third until all flour mixture is added.
5
Into this fold the walnuts or pecans.
6
Using a small ladle, put muffin mix into tins filling about 2/3 of the way.
7
Bake for about 25 to 30 minutes or until toothpick inserted in muffin comes out clean. Remove from oven and let cool completely if adding frosting or glaze. Otherwise serve warm from the oven.
8
For Buttercream Frosting: Put frosting in a pastry bag, add the tip of choice and squeeze onto muffins in desired thickness. Top off with a butterscotch morsel

9
For banana glaze: add powdered sugar, banana extract, and milk together to desired consistancy (add extract to your taste) Dip cooled muffin tops into glaze and let excess drain off while upside down.

Blueberries and Cream Angel Food Cake

I have been promising a friend I would make a good old fashioned homemade Angel Food Cake for them since they insist all angel food cake is dry and nasty. Made Nanas recipe and added a layer of blueberries and cool whip and came out with this. You can make this in the traditional tube pan but mine seemed to have disappearred so I made it in two 8x8 non stick pans. Rather than put them on top of each other I just made two cakes. Kept one and gave the other to my friend. They were very good and gone in seconds.

1 dozen egg whites
1 t vanilla
1/4 t salt
1 1/4 c sugar
1 1/2 t cream of tartar
1 c cake flour
1 t almond extract
(optional..you can also add other flavors. i have made this using anise flavor when not adding the fruit and it is delish!!)
1 can blueberry pie filling
1 large container of cool whip


1
Preheat your oven to 325 degrees
2
Beat egg whites in bowl until light and foamy looking. Add salt and cream of tartar and continue beating until soft peaks are formed.
3
Add vanilla and almond (or other flavoring) Gradually add the sugar and beat until the batter is stiff.
4
Sift the flour over the egg white mixture and fold it in gently.
Pour into tube pan or two 8x8 non stick pans. Bake tube pan for 50 to 60 min. or 8x8 pans for 30 to 40 min. Cake time varies depending on oven and pans. check frequently. cake is done when toothpick or straw inserted in center comes out clean. top of cake will be golden. Remove from oven and cool completely. To cool invert 8x8 cakes on wire rack or invert tube pan onto the cap of a 2 liter coke bottle and allow to cool while hanging upside down.
5
Once completely cool, slide a butter knife along sides of pan and tap or shake cake gently from pans. My tube pan has a removable center. I just push down on the center and the sides come loose.
6
Slide a very sharp knife thru the center of cake and slice from middle to sides to cut cake into two layers.
7
Cover bottom layer of cake with nice layer of cool whip.
8
To the cool whip with add a layer of pie filling.
9
Put top half of cake on top of this.
10
Ice entire cake with cool whip.
11
Place dollops of pie filling on top of cake.
12
Use a knife to swirl filling and cool whip to decorate top of cake.
13
Keep refrigerated.

Daddy's Waldorf Salad

Daddy was big on sweet salads! He said the veggie kinds were for rabbits lol. This was one of his favorites and he gave me the recipe many years ago so that I could make it whenever he came for holiday celebrations. An odd combination of ingredients makes for a truly tasty treat for your palate.

2 ripe crisp firm tart green apples, cored and quartered
1 ripe crisp firm red delicious apple, cored and quartered
1 t lemon juice
1 cup celery, sliced
1/2 cup chopped walnuts, (do not chop fine)
1/2 c mayonaisse
1 1/2 t honey


1
Slice apples into thin slices. (you can leave skin on unless it is a tough skinned apple)
2
Put apples in bowl and add lemon juice. Toss gently.
3
Now add the celery and the walnuts. Place in a covered bowl and chill it up.
4
Mix together mayo and honey. Stir till this is smooth.
5
Add to chilled apple mixture and toss gently.
6
You can serve this on a bed of lettuce, however since dad disliked "bunny food" he ate it straight from the bowl : )

Nana Devine's Apple Crisp

A simple recipe nana made that I always loved. Now my kids enjoy this too and its quick and easy! Cinnamon and apples...you cant have a bad dessert with these two ingredients.


5 cups of apples, skinned and sliced
1/3 c water
1 c sugar
3/4 c flour
1/2 t cinnamon (i use more because i love cinnamon)
1/4 t salt
1 stick butter cut into small slices



1
Heat oven to 350 and butter a baking dish. (for this recipe i stick to the butter but you can use something else to grease pan if you prefer)
2
Put apples in dish and spread out.Sprinkle apples with water.
3
Put flour, sugar, cinnamon and salt in a bowl and add butter to this with your fingers, rubbing till it all resembles a coarse crumby mixture.
4
spread this over the apples in the dish
5
Bake for about 30 minutes. Just until the crust is browned nicely.

Double Berry Lemon Bundt Cake

OK so the local store was having a sale on cake mixes..10 for 10 bucks. My daughter went to get the makings for tacos for me and came home with ten random cake mixes. She took a lemon one out of the bag and said "mama i love lemon, do something with this" of course i laughed because she knew i wouldnt just make the box cake (which is exactly what she was counting on) So I grabbed some lemonada yogurt, and some fresh blackberries and blueberries and set out on a cake adventure. I am sure as with all recipes someone out there has done something close to this lol but I was very excited because for me it was a first. I have never made a lemon cake before : )

It starts with a mix and then I went from there. I didnt use the ingredients called for on the box, I used more or less and then some lol.

Lemons and berries and a wonderful lemon glaze, suhc a yummy summer treat!! Served it up as a snack with a nice blueberry smoothie!

1 pillsbury lemon super moist cake mix
4 eggs
1- 6 oz container of lemon lime yogurt
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 c water
1/3 c oil
1 container fresh blackberries (washed and drained)
1 container fresh blueberries (washed and drained)
LEMON GLAZE
1/2 c butter
2 t lemon juice
1/2 t vanilla or lemon extract (depending on how lemony you like it)
3 c confectioners sugar




Heat oven to 325 and grease a bundt pan with non stick spray.
2
Put cake mix in a large bowl.
3
Add yogurt and baking soda.
4
Add eggs.
5
Add sugar.
6
Add water and oil.
7
Mix with electric mixer until all ingredients are mixed well.
8
Add a few drops of lemon juice and mix again,
9
Add black berries and blueberries.
10
Fold in with rubber spatula making sure they are distributed thruout the mix.
11
Pour into prepared bundt pan and pop in oven.
12
Bake for 40 to 50 minutes or until cake is springy and toothpick comes out clean.
13
Allow to cool completely on counter.
14
Invert cake onto cake plate gently shaking it loose from pan.
15
Mix all ingredients for glaze until creamy smooth. Add additional sugar and/or lemon juice till desired consistancy

16
Pour glaze over top of cake

Slice cake and top with a dollop of whipped cream or cool whip if you choose.

Baked Elbows and Meatballs

After my party this past weekend I had a whole lot of sauce and meatballs left over. I didnt want them to go to waste and yet another meatballs sub was just not happening. I had homemade sauce and meatballs for the party so I used them in this dish. However you can use your favorite sauce and frozen meatballs for a quick dinner that feeds a good size group.

1 box elbow macaroni cooked al dente
your favorite spaghetti sauce
about 30 meatballs
sliced provolone cheese
parmesan cheese
cuban rolls
butter
garlic salt
garlic powder


1
Preheat oven to 350

2
In a large baking dish spread a layer of sauce and then put elbows on top.

3
Mix elbows with sauce.

4
Now add a layer of the sliced provolone

5
Sprinkle with parmesan cheese

6
Add meatballs on top of this

7
Then another layer of provolone

8
Top off with sauce and sprinkle with parmesan


9
Bake in oven for about 30 to 35 minutes

10
Allow to cool slightly

11
While pasta cools slice rolls in half and butter insides, sprinkle with a touch of garlic salt and then garlic powder and place face down on a baking sheet. Bake in 400 oven till light brown and crispy on outsides.

12
Serve pasta with additional sauce if desired and several slices of garlic bread

Peanut Butter and Jelly Cupcakes

The day my daughter left for Paris  I was on edge until I knew she landed safely. So to de-stress I made some cupcakes. She bought a bunch of cake mixes the other day so i grabbed one and started from there. Hunter my seven year old wanted peanut butter and jelly cupcakes, (i made him peanut butter and jelly brownies once and he loved them) so this is what we came up with : ) You can use any kind of preserves or jam, i used grape jam since it is my sons favorite. I myself would prefer them with some blueberry or blackberry preserves. These are great for kids, cause what kid doesnt like PB&J but they are also very pretty and amazingly tasty for company or to share with friends. The kids will love them but i can guarentee the adults will too.

1 box french vanilla cake mix with pudding in mix
1 to 1 1/4 c peanut butter (i like alot)
1 1/4 c water
3 eggs
1 can fluffy white icing and or 1 can chocolate whipped frosting
peanut butter
additional jam to heat up and drizzle and/or m&m's to decorate



1Line muffin tins with cupcake papers and preheat oven to 350

2 Empty cake mix into a large bowl

3 Add 1 to 1 1/4 c peanut butter to mix.

4 Mix on medium speed till crumbly

5 Pour water into this mix

6 Add the three eggs

7 Mix batter until smooth

8 Pour into paper lined muffin pan, filling each only 1/3 full

9 Add 1 t jam or preserves to top of each

10 Fill with remaining batter over the jam.

11 Bake in oven for about 20 minutes or until toothpick comes out clean

12 allow cupcakes to cool completely

13 in a small bowl mix fluffy white icing and peanut butter to taste (i use alot about 3/4 cup)

14 put icing into pastry bag or decorating tube and pipe onto each cupcake, warm jam in microwave and using thin tip on pastry bag or a small hole in a plastic baggie pipe the warm jam over the frosting.

15 I also used chocolate icing and m&m's as per my sons request lol

ENJOY

Frozen Watermelon Splendor (for adults)

I had a get together at my house the other day for my daughter and niece, and their boyfriends, who both just got back from afghanistan. We had a few of their friends there and since I am a bartender it was decided i should make some frozen adult beverages. So i started asking for flavor suggestions. My daughters boyfriend Jacob wanted watermelon. Challenge lol. So this is what I came up with and it was a huge success. Seriously this is one you gotta try!

2 watermelon italian ices, i used lindys you can use luigis too
several large chunks of watermelon (seeds removed)
shmirnoffs watermelon vodka


1 Break up italian ices a bit and put in blender. Add watermelon chunks. Pulse until blended and smooth. Add watermelon vodka to one of the italian ice cups. Fill to top. Add to the blender and pulse just till blended. Pour into your favorite glass.


2 Take a melon scoop and make a ball of watermelon. Holding this over the drink pour watermelon vodka over the watermelon ball. then attach it to the side of the glass before severing. Pour additional watermelon vodka over the top of each filled glass allowing it to sit on top of frozen mixture and serve and enjoy!

Strawberry Banana Smoothie done My Way

This is my take on this well loved smoothie. I dont like to start a drink off with ice in order to make it that slushie smooth since ice is water and water delutes. So I always find an alternative to the ice in my frozen drinks. This is so delicious and is made out of such yummy ingredients you cant help but love them. For an adult version add rum at the end.

1 single serving frozen italian ice, strawberry flavor
(i used lindys, you can also use luigis)
1 large banana
6 large strawberries green removed
strawberry banana nectar
additional strawberries to decorate glass

1.Place strawberry italian ice in blender and seperate with fork a bit so its not one solid chunk (save the italian ice cup)

2 Cut banana in about 3 pieces and toss in on top of italian ice

3Toss large strawberries in on top of all this

4Fill italian ice cup 1/2 to 3/4 full with strawberry banana nectar

5Using crush ice button on low or the pulse button on blender, blend till smooth

6Pour into your favorite smoothie glass and garnish with a strawberry.

Fruit Loop Cake

Another great from a mix recipe I put together in order to use up the cake mixes i seemed to aquire during a sale. This one is great for kids since it seems unanimous that it tastes like fruit loops lol. My son helped me decorate the cake for my nieces birthday. Usually I get real fancy with birthday cakes but my son wanted to help so here ya go. The cake was super moist and very good (unless of course ya dont like fruit loops lol.

1 box orange cake mix

3 eggs
1 1/3 c orange juice (mine had pulp)
1/3 c oil
3/4 of a single serving orange yogurt
your favorite vanilla frosting with 1/2 t orange extract blended in


1
Grease 2-9 inch pans and lightly flour them. Preheat your oven to 350
2
Put cake mix in large bowl

3
Add remaining ingregients (except frosting)

4
Mix on medium speed until blended well.

5
Divide batter between two pans and bake according to box directions. (I used 350 degree oven for 20 to 25 minutes) Tooth pick should come out clean.
6
Remove from oven and allow to cool completely
7
Invert one cake onto cake plate and spread frosting on cake. Invert second cake onto a plate and flip over so the flat side is now on top of first cake.
8
Frost cake and decorate as desired.

9
Now that I know the cake tastes like fruit loops I may incorporate them into the decorating next time I make this cake for the kiddies : )

Anise and Walnut Biscotti

My family loves anise and they love biscotti. This is a biscotti recipe that starts with a mix and it is pretty easy to do. I made anise walnut flavor but you can use a lemon mix and lemon extract with a lemon glaze, or orange mix, orange extract and a chocolate or orange glaze, or maybe a white mix and almond extract, crushed almonds and a chocolate glaze. the possibilities are endless. We love our biscotti with our morning coffee. yum

1 box yellow cake mix
5 eggs
2 t anise extract (yes 2 tablespoons)
3/4 c oil
1 c chopped walnuts
favorite vanilla frosting with anise extract blended in


1
Pour cake mix in large bowl

2
Add oil

3
Add all five eggs

4
Mix by hand until blended.

Add extract and walnuts

5
Now beat with mixer on high for about 2 minutes

6
Pour into jelly roll pan sprayed with non stick spray. (Mixture is kind of thick)

7
Bake in preheated oven at 325 degrees for 25 to 30 minutes. (it will be slightly pulling away from edge of pan and a nice golden color)

8
Remove from oven and allow to cool

9
Once cool slice with knife vertically and then horizontally into size desired. Turn oven temp up to 350 degrees

10
Now remove from jelly roll pan gently and place cut side down on UNGREASED cookie sheet, Bake for about 6 to 8 minutes per side. (flip over and bake other side) (baking longer makes more crisp)
11
Cool slightly and then frost or drizzle with anise icing. Store in tightly sealed container at room temp once biscotti are completely cooled.

12
Read my notes for other flavor variations on this crisp on the outside and softer in the center flavorful cookie.

Easiest Pot Roast Ever with Amazing taste

The smell of my steak seasoning reminded me of the smell of porketta, which is probably my favorite choice for meat. So I decided to try and use the seasoning on a roast. I wanted to be hands free all day so I chose the crockpot to do the cooking. Wow my house smelled amazing all day and the taste Oh My God it was to die for. It fell apart in your mouth and just had this unique delicious wonderful flavor. I used the leftovers to make soup the following day and Lord that was one amazing beef soup. Both recipes are here and require easy and few ingredients. Give it a try and tell me what ya think.

 

Crockpot Roast..so tasty you will never spend hours on another roast

Ingredients:
1 chuck roast
montreal steak seasoniong
garlic powder
water

1. Place chuck roast into the crock pot

2. Season roast with montreal seasoning. (be generous)

3. Now season with garlic powder (again be generous)

4. Turn roast over and season the other side in the same way
5. Add water to crock pot (just enough to come up around sides of roast.

6. Cook on low in crockpot till roast falls apart when you try to lift it with a fork

Serve with mashed potatoes and some baked corn on the cob.

(put leftover meat and juice in a container for tomorrows soup)

Day 2 Pot roast soup

You will need:
Bag frozen mixed veggies
sliced potatoes (you can use fresh, canned or I actually used the potatoes from a box of scalloped potatos.i hate boxed scalloped potatoes so i took out the bag of potatoes from the box and used that..dont like waste)
Box orzo noodles

1. Return meat and juices to crockpot and turn to high. Heat on high until juices are hot.
2. Add your frozen veggies and potatoes

3. Cook until everything is cooked thru
4. In meantime boil water for orzos, cook orzos until al dente and drain
5. Put a nice scoop of orzos in each bowl and top off with soup.

No seasoning is needed. not even salt, It is just so delish. Serve with some nice toasted croutons or garlic bread.

Devil's Delites

So I  somehow ended up with a zillion boxes of cake mix in my cupboards and I never use cake mix.. I decided I best come up with some recipes using them as the base so I could fit actual foods in there lol. So, here is the first of quite a few, recipes based on a cake mix. With the right ingredients added you can do wonderful things to your basic mix. This one starts with a devils food cake mix (hence the devils) and when you bite into it your mouth gets a surprise of wonderful cherries encased in all that chocolate!! Oh so yummy (hence the delites) These were moist and delish. As you will see I used several different toppings, a fluffy cherry almond frosting, a fudge frosting and cherry pie filling. You decide what sounds best for you!

Devils Delites

Ingredients:

1 box devils food cake mix
1/4 c water
3 eggs
1/3 c oil
1/2 of a container of chocolate yogurt (single serving size, you can use cherry or vanilla)
1 can cherry pie filling


Topping: your choice: fluffy cherry almond icing (recipe follows)
Cherry pie filling
Fudge icing
Or do some of each like i did : )



1. Line muffing tins with paper liners

2. Pour cake mix into a large bowl

3. Add, eggs, water, oil and yogurt

 

4. With mixer beat on medium speed until completely blended.

 

5. Fill paper liners 1/2 way with cake batter.

6. Now add a nice teaspoon of cherry pie filling to each liner.

7. Top off with more cake batter.

8. Bake in 350 degree oven for 20 to 25 minutes or until done.

9. Allow to cool completely.

10. Remove cupcakes from muffin tin and frost with desired frosting.

Cherry almond fluffy icing:

Empty a container of fluffy white icing into a small mixing bowl

Add a few spoonfulls of the glaze from the remaining cherry pie filling

Stir until well blended adding more filling until desired taste

Stir in 1/2 t almond extract

 

cool in frig until you are ready to use it so it stiffens up just a tad

Pipe onto cakes and top with a cherry from the remaining pie filling

For Pie filling topped cupcakes

Using an additional can of cherry pie filling, using a melon ball scooper, scoop out the top of each cupcake very carefully. Fill this hole with cherry pie filling

or top them off with your favorite fudge frosting and then use left over cherries from the pie filling to decorate