Desserts

Paula Deen’s Peach Cobbler

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Okay, have you ever noticed that Paula Deen’s recipes almost all start out with “1 stick of butter”? Gotta love. And I love this recipe.

Paula Deen’s Peach Cobbler
4 cups peeled, sliced peaches
1 cup sugar
1/2 cup water
8 Tbs. butter
1 cup sugar
1 1/2 cup self-rising flour
1 1/2 cup milk
ground cinnamon, optional

1-Preheat oven to 350 degrees.
2-Combine peaches, 1 cup sugar, and water in a saucepan. Mix well.
3-Bring to a boil and simmer for 10 minutes
4-Remove from heat.
5-Put butter in a 3 quart baking dish.
6-Put baking dish in oven to melt butter.
7-Mix 1 cup sugar, flour, and milk slowly to prevent clumping. Mix until just combined.
8-Pour over melted butter. DO NOT STIR.
9-Spoon fruit on top, gently pouring in syrup.
10-Sprinkle to with cinnamon (if desired).
11-Bake for 30-45 minutes.

Source: Food Network search “Paula Deen Peach Cobbler”

Pumpkin Cupcakes

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I had had this recipe written on a random sheet of paper for a few months (okay-actually more like a year). Finally decided to try it out (they are yummy!). Worked great-for the cupcake portion. Under the “frosting” label I wrote “see web site for more”. That could work great too-if you wrote down the website. Which I didn’t do. I’m sure I was thinking it wouldn’t take a whole year for me to get around to trying out the recipe.

Honestly though I liked them without the frosting. So I’d just as soon call it a muffin (since I have no frosting) but you can call it whatever you want.

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted and cooled
2 large eggs, lightly beaten
7.5 ounces pureed pumpkin

1-Preheat oven to 350.
2-Line or grease muffin tins.
3-Whisk dry ingredients together in one bowl.
4-In another bowl mix sugars, butter and eggs.
5-Add the pumpkin puree to the sugar mixture and mix.
6-Add the dry ingredients to the pumpkin mixture and mix until blended.
7-Fill muffin cups half-way.
8-Bake for 20-25 minutes.

Source: unfortunately unknown.

Pumpkin Crisp

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I thought I had died and gone to pumpkin heaven when I first tasted this recipe! This can be made in (2) 8×8 pans instead of a 9×13. This way you can share a batch with a good friend. Enjoy!

Ingredients:

1 12 oz. can evaporated milk
2 15 oz. cans pumpkin
1 cup sugar
2 eggs
1 box yellow cake mix (I like to use cinnamon swirl)
1 cup chopped pecans, toasted
2 sticks butter, melted
1 t. cinnamon

Icing:

8 oz. cream cheese, softened
1 1/2 c. powdered sugar
8 oz. cool whip

Directions:

1. Grease 9×13 pan. Mix milk, pumpkin, sugar, eggs and cinnamon. Spread in pan.

2. Sprinkle with cake mix and pour butter over this. Sprinkle with nuts. Bake at 325 for 60 minutes. Cool.

3. Combine icing ingredients and spread over cooled cake.

Source: Unknown

Ghostly Cereal Treats

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 This recipe would be great to make with your kids. I’ve made these before, but am excited to get my three year old involved.

Ghostly Cereal Treats

Ingredients:
6 c. Count Chocula Cereal
1/4 c. butter
1 (10 1/2 oz.) bag miniature marshmallows
2 Packages (16 OZ) Vanilla  Candy Coating
1 tube black decorating icing
12 (3 oz.) Dixie Cups

Directions:

1. Prepare Dixie cups with nonstick cooking spray.
2. Microwave butter in large mixing bowl on high for 45 seconds or until melted.
3. Add marshmallows; stir to combine.
4. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds.
5. Add cereal; stir until well coated.
6. Press mixture into Dixie cups.
7. Cool for at least one hour.
8. Use scissors to cut along the sides of the Dixie cups, and peel the cups away to remove the cereal treats.
9. Place cereal treats on wax paper.
10. Melt candy coating according to package instructions.
11. Using a spoon, coat cereal treats until they are fully covered.
12. Let dry for 1-2 hours.
13. Use black icing to create eyes and mouths on the ghosts.
14. Store leftover ghosts in an airtight container.
15. Enjoy!

(recipe from bettycrocker.com)

FABULOUS Peanut Butter Chocolate Bars

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These things are so delicious, they’re DEADLY.
Bar Ingredients:
1.5 C (3 sticks) Butter
1.5 C White Sugar
1.5 C Brown Sugar
1.5 C Peanut Butter
(you’re already seeing the DEADLY part, aren’t you?!)
3 eggs
1.5 tsp Baking Soda
3/4 tsp salt
1 Tbsp Vanilla
3 C Flour
3 C Rolled Oats (we use instant)
1 bag chocolate chips
1. Preheat oven to 350 degrees F.
2. Cream together butter, sugars, peanut butter, and eggs.
3. Add Soda, salt, and vanilla.
4. Alternate adding flour and the rolled oats by the full 1 cup.
5. Spread in a Jelly Roll Pan and bake for 15 mins.
6. When you remove the bars from the oven, immediately sprinkle the chocolate chips over the top. Let them sit until they get wet looking and are melty to the touch. (That’s a technical term: Melty.) Then, spread the chocolate over the entire surface of the bars.
7. While this is cooling, make your frosting:
Frosting Ingredients:
2 C Powdered Sugar
3 Tbsp Peanut Butter
4-8 Tbsp Evaporated Milk
1 drop Vanilla
8. Spread the frosting over the chocolate. You can do it carefully so all you see is the frosting, or you can marble them together. (This is a source of conflict between Mr. Blue Eyes and myself. I like it marbled. It’s pretty that way.) Either way these are FABULOUS and DEADLY!!
Source: My FABULOUS sister-in-law, Debbi

~Kara

Rice Pudding

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Ahhh…the ultimate in comfort foods and my go-to recipe for using leftover cooked white rice.  Last week’s recipe called for rice and then I used the leftovers for this week’s recipe.  Got this one from my Mom years and years ago.  It is published in our yellow Brew Family Cookbook.  Enjoy…

Ingredients:
3 cups cooked rice
2 cups sugar
4 eggs
2 cups milk
1 tsp. vanilla
  Nutmeg


1.  Combine all ingredients, except nutmeg, and mix well.
2.  Pour into buttered baking dish and sprinkle with nutmeg.
3.  Bake 1 hour at 350.
4.  Stir 2-3 times during baking.

Source:  Brew Family Cookbook

Easy Chocolate Ice Cream

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Can you get any easier than 3 ingredients? This is a favorite of ours. It tastes like a Wendy’s Frosty to me.

Easy Chocolate Ice Cream

One half gallon chocolate milk
1 container Cool Whip (you can use the bigger or smaller size-it doesn’t really matter)
1 can Sweetened Condensed Milk
Regular white milk, if needed
Ice Cream Salt
Ice
Ice Cream Churn

1-Mix the chocolate milk, Cool Whip, and Sweetened Condensed Milk together.
2- Pour into the ice cream churn up to the fill line (this is where your extra regular milk comes in-you can add a little more white milk to mixture if you need a little more to make it to the fill line).
3-Put the ice cream churn together and add ice & ice cream salt.
4-Turn on ice cream churn and enjoy once finished.

Source: Pauline Branham

Scrumptious Apple Pie

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If an apple pie and an apple crisp got married, this would be their baby.  A delicious, mouth-watering “pie” baby!

Ingredients:
1 whole pie crust (from scratch or store-bought)

Filling:
6-7 cups peeled and sliced Granny Smith apples (I used 5 large apples)
Juice from half a lemon
1/2 cup white sugar
4 tablespoons flour
1/4 teaspoon salt

Crumb topping:
1 1/2 sticks butter
1/2 cup flour
1 cup brown sugar
1/2 cup quick oats (I used rolled oats because that’s all I had)
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 jar caramel topping (or homemade caramel sauce)

1.  Preheat oven to 375 degrees.

2.  Peel and slice your apples into a large bowl.  Squeeze juice of lemon over apples and stir to coat.  Add your white sugar, flour, and salt.  Mix.

3.  For the crumb topping, cut the butter into the flour with a pastry cutter.  If you have a food processor, that would work too.  Add your brown sugar, oats, and salt.

4.  Pour apples into prepared pie crust.  Spread your crumb topping over apples.

5.  Cover edges of pie crust with aluminum foil and bake for 25 minutes.  When time is up, remove foil and bake for another 30 minutes.  Before last 5 minutes is up, remove pie from oven and sprinkle top with chopped pecans.  Return to oven and finish baking.

6.  When pie is done, remove from oven and pour caramel sauce over topping.  Or wait and pour sauce over individual slices.

*Some of the juices started to bubble out towards the end of baking.  I would recommend placing a cookie sheet lined with foil on the rack below your pie. 

*There is A LOT of butter in this pie!  I think I’ll try using only 1 1/4 sticks next time I make this.

Source:  The fabulous Pioneer Woman

Carrot Cake Cinnamon Rolls

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I love cinnamon rolls.  Like, REALLY love them.  When I saw the idea to use a cake mix as a base for a cinnamon roll, the wheels started turning.  I decided to experiment with a carrot cake mix I had in the pantry.  The results were better than I expected so I think I see some more experimentation going on in the near future….orange cake mix with orange cream cheese frosting, chocolate cake mix with cookies and cream frosting or chocolate frosting with a mint drizzle.  Hmmmm….probably didn’t pick the best time to go on a diet.  Oh well, enjoy these yummy spirals of gooey goodness!!

Ingredients:
1 carrot cake mix (I used Betty Crocker)
2 1/2 cups warm water
4 1/2 tsp. yeast
1 tsp. salt
5-6 cups all-purpose flour
melted butter
cinnamon
sugar
raisins

1.  Combine cake mix, water, yeast, salt, and 2 cups of the flour.  Whisk until well blended.  Mix in remaining flour with wooden spoon until well combined.  The dough should not be super sticky, just a little bit sticky.  Let rise until doubled.
2.  Push the dough down and roll out into a large rectangle on a well-flour surface.  Spread melted butter evenly over the surface to within 1/2″ of the edges.  Sprinkle with sugar, cinnamon, and raisins.
3.  Roll up dough.  Cut into 16 slices.  Place on greased sheet, cover, and let rise until doubled.
4.  Bake at 350 degrees for 20-23 minutes.  Frost while still warm.

Frosting Ingredients:
8 ounces cream cheese, softened
any leftover melted butter
1/2 tsp. vanilla
pinch of salt
pinch of cinnamon
about 4 cups powdered sugar
milk

1.  Cream the butter (if you have any left) and cream cheese until smooth.  Mix in vanilla, salt, and cinnamon.
2.  Add powdered sugar a cup at a time, thinning as you go with a few teaspons of milk until the frosting reaches the proper consistency.
3.  Scoop spoonfuls of frosting onto the pan of rolls and spread with an offset spatula.

Notes:

  • I eyeball the butter, sugar, cinnamon, and raisin amounts inside the rolls.  I spread the melted butter out a few tablespoons at a time and sprinkle enough sugar on top of that to kind of soak in the butter.
  • Cutting Tip:  Buy a container of plain ol’ dental floss to cut the cinnamon rolls.  After you have rolled the dough up, take a long thread of the floss and scoot it under the roll at the halfway point. The floss will be perpendicular to the dough.  Take the ends, cross them, and pull.  Easy, and no more smushed rolls!
  • I like to add a touch of cinnamon to my frosting to tie in the flavors.
Source:  a Julie original 

Pumpkin Pie Shake

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I love the fall season and all that comes with it. I especially love the fall food we make! Pumpkin pie spice is one of my favorite spices. So, I tweaked a recipe that I found for milkshakes and came up with the yummiest milkshake ever! The only downside to them is that they are highly addictive. I had one for breakfast this week…. Shh…don’t tell. Hope you like them!

2 c vanilla ice cream
1 c milk
2/3 c canned pumpkin
1/4 c packed brown sugar
3/4 tsp. pumpkin-pie spice
3 Tbsp. frozen whipped topping, thawed

Combine first 5 ingredients in a blender, process until smooth. Pour 3/4 c ice cream mixture into each of 4 glasses. Top each with about 2 tsp. whipped topping; sprinkle with the addtional pumpkin-pie spice, if desired.

adapted from Cooking Light