Chocolate Sheet Cake

John's favorite cake.

Chocolate Sheet Cake

2 cups sugar
2 cups flour
1 tsp baking soda
2 sticks butter (or I suppose you could use margarine)
4 Tbsp cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Sift sugar, flour, and baking soda. In saucepan, melt butter, cocoa, and water over low heat; bring to a boil. Add dry ingredients. Add buttermilk, eggs, and vanilla. Pour into greased and floured jellyroll pan. Bake 15-20 minutes at 400 degrees.

Icing:
1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts (optional)

Bring butter, cocoa, and buttermilk to a rapid boil (in saucepan). Add powdered sugar, vanilla, and nuts. Mix well and spread on cake while warm.

Pumpkin Cake Roll

Sarah and I made this yesterday...SO yummy. The recipe is from my friend, Callie (I love that name!), and if any of you have the Feed My Sheep cookbook from our church in Arkadelphia, then you can find it on page 264!

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1/2 tsp salt

1/4 tsp nutmeg

1 cup finely chopped walnuts (Sarah said "no" to the nuts)

2 tsp cinnamon

1 tsp baking powder

Filling:

6 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 375. Grease and flour 15 x 10 x 1 inch baking pan (jellyroll pan) and line with wax paper. (The instructions said to grease and flour the wax paper too. So I did both, but I really think you just need to do one or the other.)

Beat eggs on high for five minutes. Gradually beat in sugar until thick and lemon colored. Add pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt and nutmeg; fold into pumpkin mixture. Spread batter in pan; sprinkle with walnuts. Bake at 375 for 15 minutes or until cake springs back when touched.

Immediately turn out onto linen towel dusted with powdered sugar. Peel off paper and roll cake up in towel. Cool.

Beat cream cheese, butter, powdered sugar and vanilla until fluffy. Carefully unroll cake and spread filling over it. Roll up again. Cover and chill. Dust with powdered sugar if desired.

YUM!!!!

It's so pretty too. Wish I had taken a picture!

Caramel Coconut Pecan Pie

Was reminded of this pie today when I read @SouthernLiving's tweet about favorite pies from the South. My friend, Debbie, created this recipe to mimic the version served at The Honeycomb Restaurant and Bakery in Arkadelphia. OHMYGOODNESS, it is yummy. I think I need to make one soon!

Caramel Coconut Pecan Pie

1/4 cup butter

7 oz flaked coconut

1 cup chopped pecans

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip

1 baked 9-inch pastry shell

12 oz caramel ice cream topping

Melt butter in non-stick skillet. Add coconut and pecans. Saute until toasted, stirring frequently. Set aside. Mix cream cheese, powdered sugar, and Cool Whip. Mix well. Layer 1/2 cream cheese mixture in pie shell. Drizzle half of the caramel sauce, and half of the pecan mixture over cream cheese layer. Repeat. Cover and freeze. Or refrigerate.

SO amazing!

Layered Ice Cream Cake

My neighbor made this cake for her kids' birthday party today. It was DELICIOUS and sounded really easy, so I thought I'd give it a go for Sarah's 11th Birthday!

Layered Ice Cream Cake

Layer the following ingredients:

Ice cream Sandwiches - 12 ct box
Chocolate Cool Whip Dip- 1 small container
Crushed Oreos - I used 1/3 of the package
Hot fudge sauce - I used an 11oz jar. Melt, then pour.

Ice cream sandwiches - 12 ct box

Frost and decorate if desired.

Frosting - I used 2 tubs of Duncan Hines cream cheese frosting, but you could use any kind. I think the Wilton Buttercream would make enough to frost AND decorate. I prefer that kind, but didn't have all the stuff or the time to make it!) Freeze until ready to serve.

You definitely have to work on this cake in stages. I'd make a layer, put back in freezer for 10-15 minutes, then move on to the next layer. 

My neighbor covered a piece of cardboard with foil and made a cake approximately 15 x 20 (she doubled everything b/c she had 40 kids + their parents!) then decorated it with an ocean theme (super cute) but I suppose you could also make it in a 9x13 pan.

I don't like chocolate but I like this cake!

Fruit Trifle

From my friend, Julie. She made this for a mom's meeting last month and I can't stop thinking about it. I think strawberries and blueberries would be perfect for the 4th of July!

Fruit Trifle

1 container Cool Whip
1 package INSTANT Vanilla pudding
1 can sweetened condensed milk
1 cup water
Mix above ingredients together. (If I am making this earlier in the day, I will decrease the water to 3/4 cup, so the trifle doesn't get too soggy before it is eaten.)

1 Sara Lee Frozen pound Cake, cut into 1 inch cubes
Fruit of Choice (I usually use strawberries and blueberries but I have also used:  kiwi, raspberries, blackberries, pineapple)

Layer in Glass bowl :
Cubes of pound cake
Cool whip mixture 
Fruit
Cubes of pound cake
Cool Whip mixture
Fruit

Super easy!!  It is a great summer treat but I make it all year round.

Ice Cream Sandwiches

Try this next time you bake a batch of your favorite cookies!

Ice Cream Sandwiches

Your favorite cookie dough

Vanilla (or chocolate) ice cream

Saran wrap

Roll cookie dough into 2-inch balls. Flatten on cookie sheet and bake as directed. Let cool. Put a scoop of ice cream on top of one cookie. Top with another and press together. Wrap in Saran wrap. Store in freezer. Enjoy.

*Oatmeal raisin with vanilla ice cream is my favorite combination though my family is partial to chocolate chip cookies!

Best Ever Apple Pie

I guess I can't say that this is the "Best Ever" apple pie because it's the only one I've ever made, but it's still very, very good!

Best Ever Apple Pie

Crust (Makes 2 10-inch crusts)
1 cup shortening
2 2/3 cup flour
1 tsp salt
7-8 Tbsp ice water

Filling
1 cup sugar
1/3 cup flour
1/2 tsp nutmeg
1 tsp cinnamon
Dash of salt
8 cups thinly sliced tart apples
3 Tbsp butter

Crust directions:
Cut shortening into flour and salt until it resembles small peas. Sprinkle water 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry pulls away from the side of the bowl. Shape into a ball and divide in half. Roll each half into a round about 2 inches larger than your pie plate. Line pie plate with one crust, add filling, then top with the second crust.

Filling:
Heat oven to 425. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples and mix well. Pour into crust-lined pie plate. Dot with butter. Cover with top crust, cut slits for steam to escape, seal edges. Bake about 40-50 minutes until crust is nicely browned and juices begin to bubble through slits in crust. Cover top with foil if it browns too quickly.

Serve warm with vanilla ice cream!!!

Crock-Pot Applesauce

This recipe is from Holly and is delicious. It makes your house smell yummy too!

Crock Pot Applesauce

5 granny smith apples
5 gala (or another) red apples
1 cup of water
1 cup of sugar
1 teaspoon of cinnamon

Peel, core and slice apples into about 8 pieces. Add all to the crock pot. Cook on low for 8-10 hours. Use a hand blender (or potato masher) to mash them. Leave a few chunks in it, if you'd like. Enjoy!

**I use whatever kind of apples I have on hand, and it still tastes great.

Homemade Strawberry Ice Cream

Oh my gosh...so good and creamy. I think it tastes exactly like Coldstone!

Homemade Strawberry Ice Cream

1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup sugar
3 egg yolks
3 tablespoons light corn syrup
ice
rock salt

Puree berries until smooth (in blender or food processor). Pour into a large bowl, and set aside.

Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edges of saucepan.

In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup.

Gradually pour the hot cream into the egg yolk mixture, whisking constantly.

Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil.

Pour the cream mixture into bowl with berries, stir well, and refrigerate until chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Laura's Little Maple Cakes

from My Little House Cookbook

Laura's Little Maple Cakes

1 1/4 cups flour
1/2 tsp baking soda
pinch salt
1/2 tsp ginger
2 Tbsp butter
1/2 cup maple syrup
1 egg
1/2 cup sour cream
butter to grease tins

Preheat oven to 375. Melt 2 Tbsp butter in small saucepan over medium heat. Put dry ingredients in one bowl and mix. Combine wet ingredients in another bowl and whisk together. Add the wet to the dry ingredients. Mix quickly, just until thoroughly blended. Grease mini muffin tins (makes 24 minis) and fill using two tablespoons...one to scoop the batter, and the other to push it off into the tin. Bake for 12 minutes or until the cakes are a light golden color. When they are cool enough to handle, remove from pan.

Maple Icing

1 cup powdered sugar
1/2 Tbsp butter, softened
pinch salt
1/4 tsp vanilla
1/3 cup maple syrup

Blend sugar, butter, salt and vanilla. Add maple syrup and beat until completely smooth. Decorate each cake by dipping the top of each into the icing and giving it a twist. Turn it right side up, and garnish while the icing is still moist.

Toppings

sprinkles
sliced strawberry
raspberries or blueberries
dried currants
1/2 seedless grape dipped in sugar
1/8 tsp strawberry jam

Neiman Marcus Bars

Oh my goodness...these are delicious!

Neiman Marcus Bars

1 box Betty Crocker butter pecan cake mix
1 stick butter, melted
1 egg
1 box powdered sugar (1 lb)
1 stick butter, melted
8 oz cream cheese, softened
2 eggs
chopped pecans, optional

Mix first three ingredients and press into bottom of 9x13 pan. Mix next 4 ingredients and pour over cake mix mixture. Cover with chopped pecans if desired.

Bake at 325 for 55-60 minutes or until done. Cool and cut into squares.

Pumpkin Cheesecake Cups

A fall favorite at our house.

Pumpkin Cheesecake Cups

Cake Ingredients:
1 box spice cake mix
15 oz can pumpkin
3 eggs
mini-muffin tin
mini-tart shaper

Filling Ingredients:
8 oz cream cheese, softened
1/2 cup milk
12 oz Cool Whip
1 pkg cheesecake flavored instant pudding mix
pastry bag
star tip

Cake Directions: Mix the eggs with the can of pumpkin until smooth. Add cake mix and stir well until few lumps appear. Pour batter into greased mini-muffin tin and bake for 12 minutes at 375. While muffins are still in pan, press each muffin down in the center with a mini-tart shaper (Pampered Chef). Remove muffins from pan and cool on wire rack.

Filling Directions: Mix together cream cheese and milk until blended. Fold in Cool Whip and pudding mix. Place filling in pastry bag with star tip and squeeze into cooled pumpkin cups. Store in refrigerator.

Caramel Corn

Caramel Corn

15 cups popped popcorn (plain)
1 cup brown sugar
1 stick butter
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda

Divide popcorn between 2 9x13 pans. In medium saucepan over medium heat, cook brown sugar, butter, corn syrup and salt, stirring occasionally until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn, stirring until corn is well-coated. Bake uncovered in 200 degree oven, stirring every 15 minutes for 1 hour. Cool and store in airtight container.

Margarita Pie

A neat twist on lemon icebox pie. Very yummy!

Margarita Pie

Crust:
1 1/4 cup finely crushed pretzels (I use my food processor)
1/2 cup butter, melted
1/4 cup sugar

Filling:
1 can (14oz) sweetened condensed milk
3 tsp grated lime peel or lime zest
1/4 cup lime juice (fresh squeezed is best!)
1/4 cup orange juice
1 (8oz) container Cool Whip, thawed

For crust: Combine all ingredients in medium bowl; press onto bottom and sides of 9-inch pie plate.
Filling: Combine condensed milk, lime peel, and juices in medium bowl; fold in Cool Whip. Spoon into crust. Refrigerate until chilled, at least 1 hour before serving.

**I like my filling a little more tart, so I use more lime juice than orange juice. I don't know the exact measurements...I just start with 1/2 cup and fill it with mostly lime juice, then fill to the top with orange juice. Make sense?

Simple Apple Bake

Sometimes in the evenings when I want something sweet, but don't want to bake something (cause I'll end up eating all of it) I make this sweet snack. I feel like its sorta healthy too because of the apple and the oats.

Simple Apple Bake

1 apple, fuji is my fave!
1-2 Tbsp butter
1-2 Tbsp brown sugar
1/2 cup oats
cinnamon
walnuts (optional)

Cut the apple into wedges, and then into smaller pieces. In oven proof dish, add apples, butter, brown sugar, and oats. Sprinkle with cinnamon and walnuts. Bake at 400 for 20-30 minutes. Stir well, and enjoy. It's good with ice cream on top too!

You can also microwave this, which is much faster, and is how I make it in the summer when I don't want to turn the oven on! I like the way it smells though when it's baking in the oven. Heavenly

Four-Layer Delight Dessert

We're joining some friends for dinner tonight (we do this a lot!) and I get to bring dessert. I'm thinking of making two since we're eating with friends tomorrow night too.

This is John's favorite dessert. So very yummy.

Four-Layer Delight Dessert

1 cup flour
1 stick butter, melted
1/2 cup chopped pecans
12 oz carton Cool Whip (divided)
8 oz cream cheese, softened
1 cup powdered sugar
2 small boxes Jello chocolate pudding
3 cup cold milk

First layer: Mix flour, butter and pecans and pat into bottom of 9x13 Pyrex dish. Bake 15 minutes at 375. Cool completely.
Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust.
Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer.
Fourth layer: Spread with remaining Cool Whip.

Refrigerate at least 4 hours.