Everyday Food for Busy People
Goodness gracious! If you like pumpkin, you are going to want to make these.
They start with frozen roll dough, which makes them simple and easy. No yeast, flour, or rolling necessary.
Just all the warm, spicy pumpkin goodness we love this time of year.
Here’s what you’ll need: [Read more...]
I’ve had a Butter Pecan cake mix in my pantry for a while now, just waiting for the perfect inspiration. I originally thought to make a bar cookie with it, but decided a snack cake/coffee cake type dessert sounded better.
I need to do a bit more testing on this recipe. The crumb topping needs more butter and I’d like to work on the cake batter a bit too. But, this tasted wonderful, so it’s worth testing. The cake has a sweet, nutty flavor and is topped with buttery crumbs that also have a bit of crunch from the nuts and toffee chips.
Here’s what you’ll need: [Read more...]
When I was contacted about the I Can’t Believe It’s Not Butter! Holiday Bake-Off trip, I quickly agreed to participate. Then I realized I would need to come prepared to bake something. (Pictures from the trip are at the end of this post.)
Cranberries are a natural holiday food, so I created two recipes featuring these beautiful gems. Cranberry Muffins with Orange Marmalade Glaze is the recipe I chose to enter, only because I was afraid the roll dough in this recipe would not have time to rise in the 2-hour time limit.
But the rolls are a cinch to make and have all the sticky-sweet goodness you expect from a sticky roll. As a bonus, they’re studded with tart, red cranberries making them perfect for the Holidays. [Read more...]
These bars reward patience. Not because they take a long time to make, but because they taste so much better when they’re completely cooled. They’re delicious warm too, but the spiced apple flavor is more pronounced when cool.
The inspiration for the bars is a jar of Smucker’s Apple Cinnamon Topping.
Jim loves German Chocolate cake. I usually try to make him one for his birthday. This year, my mom mentioned this recipe which she got from my aunt.
It’s not a beautiful cake, but it is delicious with gooey sweet filling studded with coconut and pecans.
Apparently, my oldest son likes German Chocolate cakes too. I’m pretty sure he ate half the cake. 9×13 pan gone in 24 hours. Come to think of it, I’ve been noticing our food disappearing very quickly. Like the huge watermelon I cut late one evening. It was gone by lunch the next day! My son said he only had 1 bowl of it, but I think he refilled that bowl 10 times.
Here’s what you’ll need to make the cake. Maybe yours will last longer than ours.
The first bite I took of this dessert tasted good. The next bite made me want to take another and another. The more I ate, the more I enjoyed the combination of juicy peaches and sweet cream filling with the crunch of the crust.
This is adapted from Tina’s recipe for Strawberry Delight on her blog, Mommy’s Kitchen. I used peaches instead of berries and frozen whipped topping instead of dream whip.
I ran across a recipe on Cookie Madness the other day that sounded to good to pass by. As it happened, I had ripe bananas sitting on my counter just waiting for a great recipe to come along. I admit to changing the recipe a bit and I changed the name too. The original was called Banana Blondies, but I didn’t think these had the texture of blondies. It could be because I substituted white flour for whole wheat. I also doubled the recipe, used more chocolate chips and pecans instead of walnuts.
The result was a soft bar, kind of like banana bread chock full of chocolate and pecans. A pretty great way to use ripe bananas, in my opinion.
This cake is a perfect example of my foodie motto put into action. More chocolate = more better. My mom gave me the recipe for Texas Sheet Cake several years ago. I’ve made it a few times, but it wasn’t very chocolatey. After looking at other recipes for Texas Sheet Cake that I found in old church cookbooks, I decided to double the cocoa in mom’s recipe. Now we’re talking! The photo doesn’t show the color as well I wish, but the extra cocoa gave the cake a deeper color and flavor – more like brownies.
Butter brickle, Heath, Toffee – whatever you want to call it, I love it. These cookies are chock full of butter brickle chips and studded with pecans, which complements the soft cookie. They’re made with a yellow cake mix, making them as convenient as they are yummy. [Read more...]
A layer of caramel. A layer of chocolate. A layer of pecans. How can you go wrong with that?
A friend of mine gave me a recipe for Turtle Brownies probably 15 years ago. I’ve never made them. The other day I ran across the recipe, but didn’t have the right ingredients. No problem. I altered the recipe liberally and came up with Gooey Turtle Bars. Very yummy! [Read more...]
