Monday, June 30, 2014

Better Than "Anything" Cake



I think that this cakes name says it all! This cake is always a huge hit in our home. My kids even love the health bar on top! I made it for my husband for our father's day lunch and the cake was gobbled up. In my opinion it is the perfect way to jazz up a boxed cake mix! 

Better Than "Anything" Cake

1 Devil's Food cake mix + the oil, eggs, and water to make it
Cool Whip, thawed
4 Heath Bars, crushed up
1/2 (14 oz) can of sweetened condensed milk
1 container Caramel Syrup


Make devil's food cake according to package directions. Pour batter into a greased 9x13 pan. Bake according to package directions. Remove from oven and let sit for a few minutes and then using a wooden skewer or knife poke several holes through the top of the cake. Pour the sweetened condensed milk on top of cake. Then pour the caramel syrup evenly over the whole cake. Sprinkle 2 of the crushed Heath Bar on top. Then wait until the cake has cooled completely and then spread the thawed Cool Whip on top. Then sprinkle the remaining crushed Heath Bar on top. Store leftovers in the refrigerator. 


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Monday, June 23, 2014

Easy Focaccia Flat Bread


I know not everyone considers themselves a "bread maker" and that a lot of people are scared when they see "yeast" in the list of ingredients and i totally understand! But my advice to you is the give it a try! Start with a simple recipe like this and give it a go! This bread is a little different but so buttery and  delicious! It doesn't take much time and is easy! Also if there is leftovers we like to make little ham and cheese sandwich with some garlic mayo on them! I will have to post that recipe later! 

Easy Focaccia Flat Bread

2 cups water, warm
1 Tablespoon yeast
1 Tablespoon sugar
2 teaspoons salt
4 cups flour

Toppings:
1/2 cup melted butter
olive oil
rosemary
thyme
sesame seeds
parmesan cheese

Preheat oven to 400 degrees. Dissolve yeast in water. Add sugar and salt. Add flour last. Sitr until mixed; spray cookie sheet with pam. Spread dough in pan (hint: use water on your fingertips to prevent sticking). Top with melted butter or olive oil. Then top with whatever other toppings you like. My favorite is melted butter and rosemary. Let rise for about 45 minutes. Bake at 400 degrees F for 20-25 minutes. Cut into squares, serve hot!





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Monday, June 16, 2014

The Ultimate Potato Salad



During summer time BBQ's are in full swing! Swimming parties and potlucks are where it is at! I think potato salad is definitely a staple at any BBQ. This is one of my very favorite potato salads using red potatoes. A few weeks ago my neighbor brought over the largest bag of red potatoes. (I am talking about as big as me!) So I have been incorporating different potato dishes into each meal. This one was made for our hamburger night. Some leftovers sat in the fridge for a few days (The longer it sits the better it tastes) until I got a picture message from my husband saying that he was enjoying this yummy potato salad on the way to go hunting! I couldn't help but laugh but was excited that he was still enjoying it day after day!

The Ultimate Potato Salad

10-12 red potatoes, boiled and diced
(16 oz) Mayonaise
6 pickle spears, diced
1 heaping Tablespoon mustard
1/2 container of McCormick Perfect Pinch Salad Supreme Seasoning
1/4 cup pickle juice
12 eggs, hard boiled
1 teaspoon salt
1 teaspoon pepper

Combined all ingredients together. Let sit for at least a hour in the fridge before serving. For the best flavor, make a day ahead and let sit before serving. Garnish with boiled egg slices, diced pickles, parsley, and paprika.





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Monday, June 9, 2014

Peanut Butter Chocolate Chip Bars



Here is another recipe for one of our families favorite homemade Clif bars. The kids go crazy over this Peanut Butter Chocolate Chip combo!

Homemade Peanut Butter Chocolate Chip Clif Bars

1 1/4 cup brown rice cereal
1 cup uncooked quick cooking oats
1 Tablespoon (heaping) ground flaxseed
1/4 cup peanuts, halved
1 Tablespoon molasses
1/4 cup maple syrup
1/2 cup Peanut Butter & Co "The Bees Knees"
1 teaspoon vanilla
1/4 cup semi-sweet chocolate chips

Grease 9x9 pan and set aside. In a large bowl mix together cereal,oats,flaxseed, and peanuts. In a small sauce pan over low-medium heat melt together molasses,maple syrup, and "The Bees Knees." Once all melted together remove from heat and add in vanilla. Pour mixture over the cereal mixture and mix together well using a wooden spoon. Pour into the 9x9 pan. Using wax paper press firmly down on mixture to evenly cover the whole pan. Set aside for 10 minutes. Evenly sprinkle the chocolate chips on top and then firmly press down so that the chocolate chips still to the mixture. Cover and let sit in fridge for 30 minutes. Remove from fridge and cut into bars. Wrap individually in plastic wrap and store in fridge.

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Wednesday, June 4, 2014

Copycat Marie Calendar's Cornbread

My husband LOOOOVES cornbread! A few weeks ago my mom asked my husband what he wanted her to make for his birthday dinner. He said cornbread and chili. Take in account that it is over 100 degrees here in Arizona right now. My mom had a good chuckle when he requested that. But ultimately all my husband wanted was some good cornbread! This recipe is my favorite recipe I have tried. You can make it as simple or as gourmet as you want by adding cheddar cheese, green chilis, or corn in it. I like it loaded up, my husband likes it a little more simple. So however you like it…this base is a great cornbread!


Copycat Marie Calendar's Cornbread

Combined in a bowl:
2 1/4 cup flour
3/4 cup cornmeal
1/4 cup + 2 Tablespoons sugar
3/4 teaspoon salt
1 1/2 Tablespoons baking powder

In a separate bowl combined:
1/2 cup butter, melted
1 1/2 cups milk
3 eggs

Preheat oven to 425 degrees F. Once you mix both bowls separately combined together. It will be lumpy. Do not over stir. Pour mixture in a greased 9x13 pan. Bake for 25-30 minutes. For muffins bake for 10 minutes. You can add corn, cheddar cheese, and/or green chilis for a variation. I love to serve with honey butter. 



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Monday, June 2, 2014

Banana Bread with Streusel Topping


There is nothing like warm banana bread right out of the oven! Unfortunately bananas rarely get brown in our house. My kids (especially my baby girl) love bananas. The only time we have ripe enough bananas to make banana bread or frosted banana bars is when we go out of town. So that is exactly what happened! We went out of town and came home and had 1 day in between leaving out of town again and so I whipped up my absolute favorite banana bread. This moist banana bread with a yummy streusel topping with Diamond Nuts is the absolute best!

Banana Bread with Streusel Topping

3/4 cup sugar
2 eggs
1/2 cup oil
1 teaspoon vanilla
2 ripe bananas, mashed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cup flour

Streusel Topping:
1/2 cup butter, at room temperature
1/2 cup brown sugar
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup Diamond Chopped Pecans

Preheat oven to 325 degrees F. In a bowl, combined flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix sugar, eggs, oil and vanilla. Beat until frothy. Add mashed bananas and mix well. Add dry ingredients and combine until mixed. Pour into a greased loaf pan. Set aside and make the streusel topping. In another small bowl: mix the butter, brown sugar, and flour together until it is crumbly looking. Add the cinnamon, salt and chopped pecans. Fold it in all together. Pour on top of the batter in the greased loaf pan. Bake for 55-60 minutes. Test it with a knife before removing it from the oven. If the center takes longer to cook and the streusel starts to brown place a piece of foil over the top of the bread.

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