Fruit Dip

This is one of the easiest recipes I know.  It not only tastes great, but will combat all those healthy attributes to your favorite fruits.  No really, I do love this stuff and it is a great addition to any party.  Also, this is the dip that I served at our last RS meeting that was the Visiting Teaching Conference.  And may I add that it was a wonderful meeting that was just what I needed.  I love that we get a chance to meet as sisters and to feel the spirit so strongly during the week.  With that said, on to the recipe!

Fruit Dip

1 large bottle marshmellow fluff
1 8oz block of cream cheese
1 tsp orange zest
1 Tbsp orange juice.

*  Whip all together and refrigerate over night.
*  This is good with all fruits.  I have not found one that it does not go with.

So there you go.  Super easy and sure to impress your guests!! 

Love and Cream Puffs

When Jas and I first met, we did quite a few fun things on dates. One of the very first ones, was when I invited him over to make cream puffs. Strange I know. Yet now when I eat them, it takes me back to that fun date when we were first together. Many people think that these are too hard to make, but that really is not the case. So make a date with your sweetheart, and bake some creme puffs.

Cream Puffs

2 cups water
1/2 lb butter (the real stuff!)
1/8 tsp salt
2 cups flour
7 large eggs

* Preheat oven to 400 degrees
* Line cookie sheets with parchment or wax paper
* Boil water, butter and salt together in a large saucepan. Turn heat to medium.
* Add Flour all at once.
* On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves the sides of the pan. This takes about 3-4 minutes.
* Transfer to a mixer
* Beat 2-3 minutes on low with the paddle attachment. This will allow it to cool slightly.
* Turn mixer to medium and add eggs one at a time, making sure to beat after each one. Do not rush this step!
* The dough is ready when it forms together and comes away from the bowl. This could take up to 10 minutes.
* Spoon pastry into large pastry bag or use a cookie scoop.
* Pipe into eclairs or small balls using the cookie scoop onto the parchment paper. Leave a few inches in between.
* Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow.
DO NOT OPEN THE OVEN DURING THE FIRST 15 MIN OF COOKING!!!
* Let cool before filling with pudding, jelly, pie filling or frosting.
* Store unfilled puffs in a sealed container. Only fill those you plan on using.
* These freeze well, making it easy to pop out a few when you need them.

Have fun making these very easy, very yummy treats!

Oatmeal Chocolate Chip Cake (perfect for picnics)

I need CHOCOLATE!
I need it NOW!

I totally have been feeling this way for some time now. Not that I run out and buy chocolate every chance I get. I am one of those that eats chocolate when I get stressed, lonely, happy, overwhelmed, you name it. Oh yeah, and I love chocolate. So to finally post a recipe, it has to be chocolate.

This cake is one of my favorites. There is no need for frosting, you can top it with cool whip if you want. I just grab a slice of it straight from the pan and eat it by hand. Maybe this is why I love this cake for picnics. It is very portable. The oatmeal in it makes the cake a little bit heavier and thus you do not eat the entire pan, but feel like you got a good bit of chocolate. It is one of the easiest cakes I know how to make and always hits the spot. I hope you try it soon!

Oatmeal Chocolate Chip Cake

1 3/4 cup boiling water
1 cup quick cooking oatmeal

* Combine and let stand 15 min

1 cup brown sugar
1 cup sugar
1 cube butter
2 eggs
1 3/4 cup flour
1 t baking soda
1/2 t salt
1 T cocoa

* Combine ingredients and add to oatmeal mixture. Mix until butter is melted and batter is mixed well. Pour into a greased 9x13 pan and sprinkle top with milk chocolate chips and 1 c chopped walnuts (optional).
* Bake at 350 degrees for 30-40 min.
* Serve warm or cool, plain or with cool whip or vanilla ice cream.

Davis County School Peanut Butter Fingers

This one is for Kallie!

There were a few things I really liked about school lunch. The rolls for example. Loved those, and their peanut butter fingers. I would buy school lunch on the days that they made these, just so I would get one! They are that good. I am not sure that they still make these or not. Seeing as I have not had school lunch in... well, lets just say a long time. So as per request, here are the famous, super yummy, no good for you, Davis County School Peanut Butter Fingers.

Peanut Butter Fingers

Cookie:

3/4 c butter, softened (not melted!)
3/4 c sugar
3/4 c brown sugar
2 eggs
1 1/2 tsp vanilla
3/4 c peanut butter
2 c flour
3/4 tsp baking soda
1/2 tsp salt
2 c oatmeal

* Cream sugars and butter together.
* Mix all other ingredients into sugar mixture
* Spread on greased cookie sheet
* Bake @ 325 for 8-10 minutes. DO NOT OVER BAKE!!!!! You want the cookies to look almost done. Still soft.
* While the cookies are still warm, spread a thin layer of peanut butter on top. The warm cookies will melt the peanut butter enough to be able to spread it.
* Let cookies cool before frosting.

Frosting:

1 cube butter, softened (not melted)
3-4 T cocoa
4 c powdered sugar
1/3 c milk

Enjoy, and yes, these will go straight to your hips!

Boston Creme Pie

Horrible picture, I know. But we were running to Steph's birthday party, the camera's batteries allowed me one shot, and that is what I got before this tower of sugary joy was gone. Boston Creme Pie is one of our favorites. It is also one of Steph's favorites and so I was more than happy to accommodate. This is not a hard cake/pie to make. Since our family has grown to be quite a few people, I double the recipes for the cake and the filling. The chocolate I left the same since you do not frost the entire cake. This is the cake that you see above. If you follow the recipe as I have outlined below, you will not get as many layers. I baked 4 - 9 inch cakes. The recipe below will only make 2 - 9 inch cakes.

Also, if you find yourself with out cake flour, or simply do not want to buy it only for this recipe, substitute it with all purpose flour. However, when you measure, the rule of thumb for trading cake flour for all purpose flour is 1 cup cake flour = 1 cup minus 2 tbsp all purpose flour. You can also substitute you chocolate squares with baking cocoa. It is 1 square/ounce chocolate = 3 tbsp + 1 tbsp oil or butter melted. This is what I always do, and never had any problems. See you learned 2 tricks!

I feel I need to put a disclaimer or two in here. The first, I love this pudding. I found myself spreading it on pretty thick, but also leaving a little bowl for me to enjoy later. Yeah, it is that good. Now the second disclaimer is about the chocolate. Be warned that this is not a milk chocolate. It is a very rich, very dark chocolate. I was worried at first because it was so dark, but when it is coupled with the cake and the pudding, it is heaven! So try this one on for size and let me know how it goes.

Boston Creme Pie

6 tablespoons butter, softened 2 tablespoons all-purpose flour
1 1/2 cups cake flour (1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp))
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Cake

* Preheat oven to 375 degrees.
* Grease and flour two 9 inch round cake pans.
* Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
* In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
* Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

Filling

* Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
* In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. * Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

Chocolate Frosting

* In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

Assembly

* Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

***Make sure everything is cooled. If you do not, your cake may just slide right off. ***

Grandma B's Lemon Cake

So I was really wishing and hoping that I could get on the ball and take pictures when I cook. I really did. However, when ever I planned on the big cooking/photo shoot, something happened. So, major props to all those that do this on a daily basis! This time I had it all planned out. So excited. I love this recipe and it would be a really easy on to do. Then when I went to make it, so many things happened all at once, and I was forced to just hurry, make it and be done. Plus the kids and Jas had trashed the kitchen, and that is not a good back drop! So here we go.

Just a little background on this recipe. This is one of my favorites from my dear sweet Grandma B. She passed away many years ago. In fact the day of her funeral was the day that Jas flew out on his mission. It was a very sad day! She was an amazing Grandma and would make this cake. I loved it because it was not the usual chocolate or white cake from a box. Just eating it brings back so many memories. I think that recipes are some of the best heirlooms.

Grandma B's Lemon Cake

1 pkg Lemon Cake mix
1 sm pkg Lemon Jell-O
3/4 cup vegetable oil
3/4 cup water
2 cups powdered sugar
4 eggs
2 lemons

* Beat cake mix, jello and eggs for 2 minutes.
* Add oil and water and beat for 1 more minute.
* Pour into greased and floured (baker's joy!!!) pan.
* Bake at 350 degrees for 25-30 minutes or until toothpick in the middle comes out clean.
* While cake is baking, make a glaze from the powdered sugar, grated lemon rinds and the juice from the lemons. To do this, simply blend ingredients. no heat is required.
* When cake is done, remove from oven and poke holes in the cake with chopsticks or a big fork.
* Pour glaze over the cake making sure to cover completely.
* Let stand several hours before serving.

Peach Crisp

After a long and stressful week.... Wait! it's only Thursday! This calls for a good dessert. And this one is my all time favorite! Something about putting some vanilla ice cream on top and letting it melt and ooze over the warm peaches, just makes me happy. I do think I will go and make some right now!

Peach (or apple) Crisp

2 cups flour
2 tsp baking powder
2 eggs, beaten
1 1/3 cup sugar
1 1/2 tsp salt
2/3 cup shortening, melted

* Add egg to dry ingredients.
* Stir in shortening with a fork.
* Sprinkle a little cinnamon into the mixture.
* Mixture will be crumby
* Line a 9x13 baking dish with thinly sliced apples or peaches. (fresh is best, but I often use canned peaches)
* Sprinkle a little sugar and cinnamon on top of peaches.
* Dot with tabs of butter.
* Crumble the crisp mixture over the top of the fruit, making sure it covers the entire pan of fruit.
* Sprinkle with cinnamon and sugar.
* Bake at 350 degrees for 30-40 minutes.
* Serve with vanilla ice cream (warm) or whipped cream (cool)

New York Cheesecake

Last night we had our monthly FHE with Jason's family. It is a great excuse to get together and to celebrate the birthdays for the month. We have a lesson that the kids "try" to hold still for. And soon after the lesson and the birthdays does it become loud with kids playing and the adults chatting. Yeah, you can say it is chaotic, but hey, it is family! We then have a dessert, usually picked out by the whose birthday it is. Last night's choice was cheesecake. One of our favorites in this house. Usually we will go and pick out the Jello no bake cheesecake and let that be good; but every once in a while will we spoil ourselves and make a New York Cheesecake. This recipe is really not that hard and tastes, oh so good. It is a rich and thick cheesecake that is sure to fill any craving for cheesecake. Did you know that a traditional New York Cheesecake is know for being a thick and very rich cheesecake that is always topped with cherries? See the fun things you learn each day!

New York Cheesecake

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter, melted
5 pkg. (8 oz) cream cheese, softened
1 cup sugar
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup sour cream

* Mix crumbs, 3 Tbsp sugar and butter.
* Press onto bottom of a 9 inch springform pan.
* Bake at 350 degrees for 10 minutes.
* Mix cream cheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended.
* Add eggs, 1 at a time, mixing on slow speed after each addition, just until blended.
* Blend in sour cream.
* Pour over crust.
* Bake for 1 hour and 5-10 minutes or until the center is almost set.
* Run knife or metal spatula around rim of pan to loosen cake.
* Cool before removing rim of pan. (I wait until I am about to serve it)
* Refrigerate 4 hours or overnight.
* Top with cherry pie filling (or anything else you like on cheese cake)

If you do not have a springform pan, just come borrow mine, it may cost you a slice of your cheesecake though!

Black Forest Upside-Down Cake

This is a fun recipe to try since you make a cake from your crock pot. Yeah, you read that right, your crock pot! It is a great way to have your chocolate fix with out having to turn on your oven. This is especially great in the summer when your house is just too hot! This recipe is also not that bad. It has 4 grams of fat and 213 calories per serving. Which, when compared to those really yummy Warm Delights from Betty Crocker (10 grams and 360 calories per serving), it really is a better choice. I think I can justify that every now and then!

Black Forest Upside-Down Cake

6 egg whites
1/2 cup applesauce
1 cup water
1 (18.25 ounce) Chocolate cake mix, dry (Betty Crocker Super Moist Butter recipe is a good one, but any will do)
1 (20 Ounce) can light cherry pie filling
Fat free whipped topping (optional)

* Preheat your crock pot on high
* Spray crock pot with cooking spray (Baker's Joy!)
* In a large mixing bowl, beat egg whites, applesauce, and water with a hand mixer until soft peaks form.
* Gently fold the cake mix into the peaks.
* Pour pie filling into the bottom of the crock pot
* Pour batter over the filling. Do not stir!
* Place a paper towel on top the crock pot and place the lid over the towel to cover. Cook on high for 2 hours or until a knife inserted in the middle comes our clean.
* Turn off the crock pot, and if possible take the crock out.
* Remove the paper towel and lid. Let sit for 10 minutes. Run a knife along the edges to loosen the cake.
* Place a large serving plate with an edge upside down on top the the crock, and holding the crock and the plate firmly together, flip the cake upside-down. It will be hot and steamy, so be careful!
* Serve with fat free whipped topping or ice cream.
* Good served hot, cold or at room temperature.

No Bakes

Why? Well I just made some and they are a quick and easy chocolate fix that does fill you up, so you can only eat a few. Or if you are Jason, you eat a lot and end up being sick! Either way, you still get chocolate, and most everything is from my food storage, so yea food storage!

No Bakes

2 cups sugar
1/4 cup dk baking cocoa
1/2 cup milk (I use fresh, but you can use canned as well)
1/4 lb butter
1 tsp vanilla
1/4 cup peanut butter
3 cups oatmeal

* Mix sugar, cocoa, butter and milk in a saucepan.
* Melt over high heat and bring to a boil.
* Hard boil (or a rolling boil) for 1 minute (this is VERY important, only let it boil for 1 minute. If you let it boil longer, the cookies will not turn out!)
* Take saucepan off heat and stir in peanut butter.
* Add vanilla and oatmeal last.
* Let sit for about 5-10 minutes in sauce pan.
* On a cookie sheet lined with tin foil or parchment paper, separate into cookies. (I use my ice cream scoop. It is a great cookie maker)
* Put in fridge for about an hour or so. Over night is best.

Texas Brownies

2 cups flour
2 c sugar
1/2 c butter
1/2 c shortening
1 c water
1/4 c dk unsweetened cocoa
1/2 c buttermilk (1/2 c milk + 2 tsp lemon juice)
2 eggs
1 tsp baking soda
1 tsp vanilla

* In a large mixing bowl, combine flour and sugar
* In a saucepan, combine butter, shortening, water and cocoa. Stir and heat until boiling.
* Pour boiling mixture over flour and sugar.
* Add buttermilk, eggs, baking soda, and vanilla
* Mix with a wooden spoon or at high speed on electric mixer.
* Pour into a well buttered cookie sheet
* Bake at 400 degrees for 20 minutes or until brownies are done in the center.

Frosting:

1/2 c butter
2 Tbsp cocoa
1/4 c milk
3 1/2 cup powdered sugar
1 tsp vanilla

* Combine butter, cocoa and milk. Heat to a boil.
* Take off heat and mix in vanilla, and powdered sugar. Stir until smooth.
* Pour over warm brownies

*** Share with your neighbors!!! ***