Halloween Cake

So simple to make for a party at home or school.

All you need is some candy, cookies, pretzels, fake spiders or whatever else you want on your cake.

I used a pre-made cake mix and colored the icing (powdered sugar and milk)

 I used pretzels around the cake for a fence.  Bought some marshmallow ghosts and used pretzel sticks to put them in the cake.

Put chocolate icing in a zip lock sandwich bag and cut a small piece off one tip of the bag.  Hold the bag while squeezing the chocolate out and write on the cookies.

 Crumble some chocolate cookies and place in front of your cookie tombstone to show dirt.

I also added some gummy worms and fake spiders to finish off the effect.

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Cocoa Rice Krispie Pops

Want something fun to make and the kids can help.  They will enjoy putting these together and eating them.

Ingredients Needed:

• 1/2 cup light corn syrup
• 1/2 cup brown sugar
• 1/2 cup peanut butter
• 3 cups chocolate rice krispies (you can use plain or fruit rice krispies)

Directions:

1.  Butter mini muffin pans and set aside

2.  Bring sugar and corn syrup to boil.  Add peanut butter and turn off heat.

3.  Put the rice krispies in a large bowl and pour the mixture over top of rice krispies

4.  Stir mixture until all the rice krispies are coated. Working quickly, spoon the mixture into the mini muffin tins, packing down as you go and flatten on top with fingers

5. Cool for about 30 minutes and then take out and place on serving plate.  You can insert candy sticks in it at this point, or just leave.  I don’t think kids will mind. Makes about 3 dozen.

White Fruitcake Fudge

I have been making candy for the last week.  2 weeks prior to Christmas, I start making candy and then the week before Christmas, I make cookies.  I liked this fudge so much that I thought I would share it with you.

Ingredients Needed:

• 3/4 cup chopped walnuts (toasted)
• 3/4 cup chopped dried apricots
• 1/2 cup finely chopped golden raisins
• 2 cups sugar
• 3/4 cup sour cream
• 1/2 cup butter
• 12 oz white chocolate chips
• jar of marshmallow creme (7 oz)

Directions:

1.  In a bowl combine walnuts, apricots and raisins.  Reserve 1/4 cup.  Line a 13x9x2-inch baking pan with foil. Extend full over the edges of the pan.  Butter the foil.

2.  Butter sides of a heavy 3 qt. saucepan (this pan needs to have a heavy bottom on it to prevent burning)  In saucepan combine sugar, sour scream and butter.

3.  Cook and stir over medium heat until the mixture boils.  Reduce to medium low and using a candy thermometer continue to boil at a moderate steady rate until it registers 236 °F on the candy thermometer (or until it forms a soft-like ball in ice water) This will usually take about 18-20 minutes.  Adjust heat as necessary to maintain a steady boil.

4.  Remove saucepan from heat.  Stir in chocolate and marshmallow creme.  Continue stirring until chocolate and marshmallow creme has melted and has been combined. Stir in fruit and nut mixture.  Immediately spread fudge into prepared pan. Top with reserved 1/4 cup cup of fruit and nuts.  Chill until firm. About 2 hours.

5.  Use foil to lift chocolate out of pan.  Cut fudge into squares. Store in the refrigerator.  Makes about 3 lb.

 Easy as Pie – Peach Cobbler

I created this recipe a long time ago and it is still my favorite go to dessert for last minute guests, or maybe just for family.  On those cold nights when you want to have a little something extra, this hits the spot.  Try it and see if you make it a family favorite too.

Ingredients:

• 1 cup flour
• 1 cup sugar
• 3/4 cup milk
• 1/2 cup butter, or 1 stick, melted
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp Cinnamon
• 1 can sliced peaches,  15 oz

 Directions:

• Pre-heat oven 350°
• Pour butter into a glass 13 X 9 pan.  (I like using glass, heats more evenly)
• Drain peaches and dice into 1/2 pieces, add to butter
• Sprinkle with 1/4 tsp Cinnamon

•  Mix together flour, sugar, baking powder and salt.  Add milk, stirring until smooth.  Pour over peach and butter mixture.  Sprinkle with remaining Cinnamon

Bake at 350° for about 1 hour.  Let cool.

Serve slightly warm with either ice cream or whipped topping.  Enjoy!

Just in Time for the Holidays

Pumpkin Roll

This is always a classic for the Holidays.  What would Thanksgiving and Christmas be without  ‘the Pumpkin Roll’

There is a technique to doing this and don’t worry that you don’t get it right the first time out.  I didn’t.  It took me a few tries and still there are times that it will not come out just right.  The next best thing, hide the bad spot with confectioner sugar!

 Ingredients:

Cake

• 3/4 cup flour, all purpose
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon, ground
• 1/2 tsp cloves, ground
• 1/4 tsp salt
• 1 cup sugar, granulated
• 3 eggs, large
• 2/3 cup of pure pumpkin, not pumpkin pie mix
• 1 cup walnuts, chopped (optional)

Filling

• 1 pkg cream cheese, 8 oz, softened
• 1 cup powdered sugar, sifted
• 6 tsbl butter/margarine, softened
• 1 tsp vanilla extract
• powder sugar for dusting

 Directions:

Preheat oven to 375°F

1. Grease jelly roll pan 10 x 15 and line with wax paper. Grease and flour paper
2. Sprinkle tea towel with powered sugar
3. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl
4. Beat eggs and sugar in a large mixer until thick
5. Beat in pumpkin and stir in flour mixture
6. Spread evenly onto greased pan and sprinkle with nuts (if desired)
7. Bake for 13-15 minutes, or until top of cake springs back

1. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper.
2. Roll up cake and towel together, starting with narrow end. Cool on wire rack

1.  Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth
2. Carefully unroll cake and remove towel
3. Spread cream cheese mixture over cake within about 1 inch from the sides
4. Re-roll cake and wrap in plastic and refrigerate for about 1 hour

Sprinkle with powdered sugar before serving

 Halloween Cupcakes

I made these cupcakes and took them to a party and everyone loved them.  They are so easy to make and all you need is a cake mix, icing and food colouring

 Items needed:

• Cake mix  (any kind)
• Icing (white)
• Food Colouring
• Variety of Halloween decorations

For this cupcake:

• White icing on the cupcake
• Black icing squeezed in circles around the top
• Take a toothpick and start in the center of the cupcake and slide it down, do this all the way around the top of the cake.  Add spider

 For this cupcake:

• White icing on the cupcake
• Red icing squiggled down the sides
• Green or Blue icing in center of eye

 For this cupcake:

• White icing on the cupcake
• Red icing squeezed in circles on top
• Take toothpick and start in the center of the cupcake and slide down.  Do this all the way around the cupcake and add spider

For this cupcake:

• Green icing on top of cupcake
• Add cookie with writing on it for a tombstone
• Crumble up some chocolate cookies and place in front of tombstone
• Place a marshmallow ghost on top of cookie

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Miniature Bundt Cupcakes for Valentine’s Day

I had a Red Velvet cake mix in the pantry and thought I would do something different with it besides just making a cake.  Now, I do not need a special occasion to eat cake, especially my sister’s Chocolate cake.

A while back, I stated that good cooks have some dishes they are famous for, well..my sister is famous for her chocolate cake.  No matter what I do, I can not duplicate the taste.  So, whenever I know she is making it, I find myself stopping over just to say ‘Hi’ (usually its around dinner time as well)

OK….back to the Red Velvet.  Being as frugal as I am, I always try to get the most out of everything I do or buy.  So when cake mixes go on sale, I get them.  Now, I also have made this from scratch, but I had the mix on hand.

I made some Bundt cakes and some cupcakes, because this is very versatile

 Ingredients:

• 1 Red Velvet Cake mix (any brand)
• 2 packages of cream cheese (softened to room temperature)
• 1 stick of margarine/butter (softened)
• 1 lb confectioners sugar
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla
• pinch salt

Directions:

• Preheat oven 350°
• Prepare cake mix as directed on the box
• Pour into prepared cupcake pans or miniature bundt pans
• Bake as directed on box
• Cool completely

Icing:

• Beat together cream cheese and butter until light and fluffy
• Add the confectioners sugar, lemon juice,vanilla and salt.  Beat until smooth
• Add more sugar if you want a thicker icing.
• Place icing on top of cupcakes
• If you are making the bundt cupcakes, add only about half the confectioners sugar, so the icing will be thin, and drizzle over the top.  Use decorating sugar and sprinkle on top before the icing hardens

This is a wonderful dessert after dinner on Valentine’s Day

Triple Chocolate Cheesecake

Now by now, you all know how much I like doing things in 3.  This is my latest attempt at 3.  It sounds a lot harder to make than it really is.   Make it for your Easter dinner and there will not be anything left!

Ingredients:

For the Base:

• 1 1/3 cup graham crackers crumbs
• 1/2 stick butter (melted)
• 1 tbs unsweetened cocoa powder

For the Filling:

• 6 oz’s dark chocolate, chopped small
• 2 1/2 packages of cream cheese, 8 oz each, softened to room temp
• 3/4 cup sugar
• 3 eggs, large plus 3 egg yolks
• 2/3 cup sour cream
• 1/2 tsp unsweetened cocoa, mixed with 1 tbs hot water

For the Glaze:

• 3 oz semi-sweet chocolate, finely chopped
• 1/4 cup heavy cream

Directions:

• Pre-heat oven to 350°
• To make base – Mix all 3 ingredients together to resemble wet course sand
• Press the crumbs into the bottom of a 9″ spring form pan forming an even base, place into frig until you make the filling.
• To make filling – Beat cream cheese until smooth, add sugar and continue beating until combined.
• Beat in the eggs and yolks, 1 at a time mixing after each addition
• Add in sour cream and mix, then add the cocoa that has been dissolved in water.  Mix until smooth
• Take the spring form pan out of frig and wrap plastic wrap around the side of it, then cover the side up to the lip of the pan with heavy-duty aluminum foil. (this helps so water does not seep into the cake)
• Place the pan into a roasting pan.  Add your filling to the spring form pan
• Pour boiling water into the roasting pan to about 1/2 way up the side of your cheesecake.  (this allows the cake to bake with moisture so it does not crack on top)
• Place in oven for about 50-55 minutes.  Do not over bake.  The cake will be a little wiggly in the center, but will firm up
• When done take out of oven and peel the foil and the plastic wrap away from the pan and cool. Place in fridge (preferably overnight) I never could wait for this, so I left it in the freezer (once it has cooled) for about 2 hours.

• To make the glaze – Warm the heavy cream over low heat until hot, do not boil
• Pour over the chopped chocolate, let sit for 1 minute and then stir, let cool slightly
• Pour the chocolate into a resealable plastic bag, snip off one corner, the size you want to make the dripping
• Have fun just going back and forth over the top of the cake, refrigerate for about 1 hour.

 Now I cut my pieces really small, because this cake is rich.  It should serve at least 12 people, but I usually get 16 servings out of it.  If there is any left freeze the rest.  It freezes really great so you can have some for another time.

Triple Chocolate Fudge Brownies

Whenever I make brownies, these are the ones everyone wants.  They are rich and decadent and not hard to make at all.

Ingredients:

• 1 3/4 Cup flour
• 2 sticks butter
• 2 1/2 cups brown sugar
• 5 eggs
• 1 cup water
• 6 oz unsweetened chocolate
• 6 oz semi-sweet chocolate chips
• 3 tbsp cocoa powder
• 1 tsp salt
• 1 tsp baking powder
• 2 tsp vanilla

Directions:

• Pre-heat oven to 325°
• Coat a 9 X 13 inch pan with cooking spray, set aside
• Whisk the flour, cocoa, salt and baking powder in a small bowl and set aside
• In a medium saucepan, bring the butter, sugar and water to a simmer over medium heat
• Off the heat, whisk in the unsweetened chocolate, cool slightly
• Whisk in each egg, one at a time until incorporated, add the vanilla and stir
• Stir in the flour mixture until all is moistened
• Stir in the semi-sweet chocolate chips
• Pour into prepared pan and bake for 30 to 35 minutes
• Cool slightly and cut into squares.  Coll completely before removing from the pan

Buckeye Brownies

When we went to a party for our grandson who was joining the Army, my daughter-in-law, Heather, made the most delicious brownies I have ever tasted.  I begged the recipe from her and I made them for a Retirement Party that I attended a couple of weeks later for a dear friend.  Well, needless to say, they all loved them.  Some of them wanted the recipe, but I chose to only share it with YOU 

If you like Buckeyes (candy), you will love these.  Make some and let me know how you liked them.

Ingredients:

• 1 box Brownie Mix (any brand) prepared as directed and cooled.
• 2 cups powdered sugar
• 1/2 cup softened butter
• 8 oz of creamy peanut butter (any brand)
• 6 oz semi-sweet chocolate chips
• 6 tbs of butter

 Directions:

Prepare brownies as directed on box. Cool.

Mix together Powdered sugar, 1/2 cup softened butter and peanut butter until well blended.  Spread over cooled brownies and chill for about 1 hour.

Chocolate Glaze

Melt Chocolate chips and butter together and spread over brownies. Cool and refrigerate any leftovers???

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Apple Cake with Caramel Sauce

With winter upon us and the Holidays over, its time to start watching what we eat, due to over eating during the holidays.  NOT!!!  Its cold out there and we want something that will warm us.  So for a while I am cooking GOOD, WARM things that is Rib Sticking and luscious to eat.  This is a recipe that I go to, not in the summer, but in winter when its sooo cold that all you want to do is sit in front of the fire and watch TV.  There will be time to exercise and lose a few pounds, I know I need to…but that’s another story.  Now for the Cake!

 Ingredients Needed:

• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp Cinnamon
• 1/2 tsp salt
• 2 cups brown sugar, packed
• 2 eggs
• 1/2 cup margarine, (1 stick) softened
• 1 tsp Vanilla Extract
• 1 1/2 cups apples, diced, Golden Delicious or Granny Smith

Caramel Sauce

• 1/2 cup brown sugar (packed)
• 3 tbsp margarine
• 2 tbsp milk

Directions:

• Pre-heat oven 350°F
• Coat a 13 x 9 inch baking pan with cooking spray, set aside
• In medium bowl, whisk together flour, baking powder, Cinnamon and salt
• In large bowl, blend with mixer on medium speed sugar, eggs, butter and vanilla for 3 minutes until smooth
• Reduce speed to low and gradually add the flour mixture.  Mix for 2 minutes or until just incorporated.
• Stir in the diced apples and spread into the prepared pan.
• Bake at 350° for 35 minutes or until a toothpick inserted comes out clean.

Caramel Sauce

• In a medium saucepan, combine the brown sugar, butter and milk until smooth
• Over medium/low heat bring to a simmer and cook for about 3 minutes.

While cake is still warm (not hot) cut out servings and drizle caramel sauce over it and add whipped cream, or ice cream if you prefer.  You can also use pre-made caramel sauce at this point. Just heat it.

Best Rhubarb Pie

The art of making pie crust has always eluded me.  Now, my sister (the other Frugal Creation) makes the best.  I think everyone that is a fantastic cook, somewhere, they have their own Achilles Heel.  Mine is the pie crust.  So I use the pre-made.  If anyone has a fool-proof pie crust, please let me know.

Lets get back to the pie….I call my creation…Berry Good Rhubarb Pie

Ingredients:

• 1 Double Pie Crust
• 4 cups Rhubarb (Chopped)
• 1 1/2 cup sugar
• 6 tbs flour
• 1 tbs butter
• 1/2 tsp Cinnamon
• 1/4 cup strawberries (sliced)

Directions:

• Pre-heat oven 450°
• Place Rhubarb in large bowl and stir sugar and flour in.
• Sprinkle Cinnamon in and stir the strawberries in gently
• Place pie crust in pan and pour rhubarb mixture into pie
• Piece butter over top of mixture and place top crust on, sealing edges
• Place on lowest rack of oven for 15 minutes
• Lower oven to 350° and continue to bake for 45 minutes.

UUUMMMM  GOOD!!!

Cinnamon Rolls made with Rhodes Dinner rolls

I love the taste of Rhodes yeasty dinner rolls and decided to see if I could turn these wonderful, fluffy and light dinner rolls into Cinnamon rolls.  Try making these yourself and let me know whether or not they are just as good as home made….

 Ingredients:

• 12 Rhodes Frozen Dinner Rolls thawed, but still cold
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp Cinnamon
• 1 tbs butter, melted
• 1/2 cup pecans Chopped (optional)
• 1 cup confectioners sugar
• 2 tbs butter, melted
• 2 tbs milk
• 1/4 tsp vanilla

Directions:

• Pre-heat oven 350°
• Thaw 12 Rhodes Dinner rolls
• Take each dinner roll and roll out into a 2″ x 6″ strip
• Mix the white, brown sugar, Cinnamon and butter together forming a paste
• Spread onto each dinner roll and roll up the short end
• Place into a round or square cake pan with sides touching
• Allow to rise about 1 hour
• Place in oven and bake 25 minutes
• Place the confectioner sugar in a small bowl.  Add the melted butter, milk and vanilla.  Whisk together.  If too thin add more sugar, if too thick add more milk.
• Cool the Cinnamon rolls and drizzle the icing over the top

Wonderful for dessert too!