Friday, October 28, 2011

Hot Fudge Cake

MMMmmmmm.....I like cake that makes it's own sauce.  Serve this with some ice cream and you will be happy!

Hot Fudge Cake

1 c. all-purpose flour
3/4 c. sugar
6 T. cocoa, divided
2 t. baking powder
1/4 t. salt
1/2 c. milk
2 T. vegetable oil (I actually use canola)
1 t. vanilla
1 c. packed brown sugar
1 3/4 c. hot water

Directions:  In a medium bowl, combine flour, sugar, 2 T. cocoa, baking powder and salt.  Stir in milk, oil and vanilla until smooth.  Spread into an ungreased 9 inch square baking pan.  Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.  Bake at 350 for 35-40 minutes.  Serve warm.  Top with whipped cream or ice cream if desired.  Yield:  9 servings.
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Thursday, October 27, 2011

Butter Cream Frosting

I LOVE butter cream frosting!  I posted this recipe...back when I posted the recipe for the BEST sugar cookies ever.  I decided that I would post it again....because it deserves it's own post. 

This frosting is SO good on sugar cookies and GREAT with cinnamon roles! 

One of my boys turned 6 a couple of weeks ago and asked for blue frosting for his chocolate I tried the butter cream frosting and what do you was also great with chocolate cupcakes.

I know that it looks like their is more frosting than cupcake...and maybe there is....

Butter Cream Frosting

1 lb. Powdered Sugar
pinch of salt
1/2 cube(1/4 cup) butter (softened)
1/4 c. evaporated milk
1 1/2 t. vanilla

Directions:  With mixer, whip butter until soft and creamy.  Add powdered sugar and salt.  Add powdered sugar and mix.  Add milk a little at a time to desired consistency.  If necessary, add a little more milk to thin or powdered sugar to thicken.  Add vanilla and food coloring(if desired).  Mix well.  Spread on cake, cookies, or cinnamon rolls.
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Tuesday, October 11, 2011

Green Chili Bean Dip

Remember when I said that I have A LOT of green chili?  We LOVE green chili and use it in SO many things...salsa, green chili burros, chicken sandwiches, Chicken Enchiladas Creamas Verde and now I will be adding this dip to our green chili line-up.

Try not to judge it by the looks of this picture -k-  I should really work on my food photography skills:)  If only my cousin Tracey lived closer, so that I could get some lessons!

Green Chili Bean Dip
1 can refried beans 
1 can ro-tel tomatoes
12 ounces Velveeta cheese
1/2 cup chopped roasted green chilies

Directions:  Heat all ingredients in a saucepan, until warm and cheese has melted.
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Thursday, October 6, 2011

Peaches and Cream Oatmeal

We eat A LOT of oatmeal at our house...almost every morning.  Most of my kids(all but one) love it, the other one tolerates it.  I had some leftover maple cream sauce after making The Pioneer Woman's Peach Crisp the other day.  I decided to try it with my oatmeal and it was Yummy!! 

Peaches and Cream Oatmeal

This is another one of those 'not really a recipe' posts.  Just take some good old oatmeal(prepared and warm, of course) top it with some super sweet chopped peaches, sprinkle with brown sugar and add a generous amount of Maple Cream Sauce.

Enjoy!!  I can't wait to get my next box of peaches this weekend!
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Tuesday, October 4, 2011

Peach Crisp with Maple Cream Sauce

This recipe comes from The Pioneer Woman. I LOVE fresh peaches. We got a box of Utah peaches a couple of weeks ago and will be getting another one this week. We have been eating them fresh, making Peach Vanilla Syrup, and freezing them to use in our morning fruit shakes. I'm glad that we saved some to try this recipe! It is very good, but seriously I haven't made anything from The Pioneer Woman's website that is not delicious!!
Peach Crisp with Maple Cream Sauce


5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup

Directions:  In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.
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