Gooey Caramel Cake

Here's another Pinterest post that stopped me in my tracks.  The thought of a Gooey Caramel Cake sounds divine! Probably especially so since I've been dieting for the last month and am missing goodies like this big time right now. 

Anyway, I had to take a minute to add this one to my list of recipes to try.  Doesn't it just make your mouth water thinking about it?  :)

Found Here

Gooey Caramel Cake

Ingredients

For the cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1-cup milk
1-teaspoon vanilla extract

For the filling:
1 cup butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract

For the frosting:
1/2 cup butter
1 cup packed dark brown sugar
1/3 cup heavy cream
16 oz confectioners’ sugar
1 teaspoon vanilla extract

DIRECTIONS

For the cake:  Preheat oven to 350. Grease and flour 3 (9-inch) cake pans. Cream butter and sugar about 10 minutes until fluffy.  Add eggs 1 at a time, beating well after each addition. Add vanilla and beat until mixed.  Add flour and milk alternately to creamed mixture, beginning and ending with flour.  Divide batter equally among prepared pans.  Bake for 25 minutes or until golden brown.

For the filling:In a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in   vanilla.

Remove cake layers from oven and invert one of the cakes onto plate. Pierce cake layer with a fork over entire surface. Spread 1/3 of filling on cake layer. Repeat the process with the second and third layer.  

For the frosting:  Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer until it reaches a spreading consistency.

Recipe from: sugarbananas

Chocolate Almond Pretzel Toffee

I love a good peanut brittle and when I saw this recipe on Pinterest I couldn't help but stop and say, "Oh my!"  This looks divine and I can't wait to give it a try.  Easter is coming up next month so this one is going on my list to make.  :)

Found here. 

Chocolate Almond Pretzel Toffee

From the kitchen of SteakNPotatoesKindaGurl

• 1 and 1/2 sticks unsalted butter
• 3 tbsp water
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 35 mini pretzels
• 2/3 cup milk chocolate chips
• 1/2 cup roasted almonds, chopped
• a pinch or two of sea salt, for topping

Place butter, water, sugar, and salt in a saucepan and heat on medium-high heat until melted. Bring to a boil and let cook until mixture reaches a soft crack stage (approximately 285 degrees), when it reaches a light caramel color. Remove toffee from heat and stir in vanilla extract.

Line pretzels close together in a single layer on top of a parchment-lined baking sheet. Pour the toffee over the pretzels and spread evenly. Let the toffee sit for at least 20 minutes or until hardened.

In a small microwaveable bowl, heat the chocolate chips in the microwave for a minute, stirring occasionally. Spread onto the hardened toffee. Top with chopped almonds and sprinkle with sea salt. Leave at room temp or refrigerate until chocolate has set. Break into pieces and store in an air-tight container at room temp.

Slow Cooker Lasagna

It's been so cold here this winter.  It's the coldest weather we've had in over 20 years in fact and this past Thursday we had a freezing rain storm come through and we almost never get freezing rain. 

Brad had been in Wyoming for work and the freezing rain caused the airport to close for several hours.  Because of the closure, Brad's flight was cancelled and he was stuck in Denver for an extra day and a half and then had to take a flight that flew him half way across the country before it brought him home. 

When it's cold like this, all I want to do is stay inside and curl up with a good book and warm blanket while something good is cooking.  One of my favorite recipes to throw together in a slow cooker is Lasagna.  I've modified a recipe I found online and it's become a family favorite.  This Garlic Bread goes great with it too.  Mmmm!  I love warm and delicious food on a cold winter day.

SLOW COOKER LASAGNA

Ingredients:

1 pound Italian sausage 1/2 cup onion, chopped 1/4 cup olive oil 4 teaspoons minced garlic 1 29oz can crushed tomatoes 1 16oz can tomato sauce 1 6oz can tomato paste 1 1/2 teaspoons salt 1/4 teaspoon pepper

1 1/2 cups water 2 Tbl spoons dried oregano 2 Tbl spoons dried basil 1 12oz pkg lasagna noodles 24 ounces cottage cheese 1 egg lightly beaten 1 cup grated Parmesan cheese 16oz grated mozzarella cheese

Directions:

1.	In a large skillet over medium heat cook the onion in 1/4 cup olive oil until soft, add sausage and garlic and cook until browned. Add the crushed tomatoes, tomato sauce, tomato paste, salt, pepper, water, oregano, basil and stir until well incorporated. Simmer until heated through.
2.	In a large bowl mix together the cottage cheese, egg, grated Parmesan cheese, and shredded mozzarella cheese.
3.	Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.  I like to top with additional Parmesan and Mozzarella cheese.
4.	Cover, and cook on LOW setting for 4 to 6 hours.

A Recipe to try - Salted Caramel Apple Pie

While I was looking online for some recipes to try for Thanksgiving, I came across this one.  I printed it out planning to try it for Thanksgiving dinner but ran out of time - happens to me all the time.  I always think I'll have more time to bake than I do - when it comes to baking I can be completely unrealistic. 

I still plan on trying this but it'll have to wait for now so I thought I'd post it here.  Unfortunately, the printout didn't list the website I found it from so I can't give credit to the creator of such a fabulous idea -a caramel apple pie!  I'm thinking I'll have to make this pie in the next few weeks - a mid January treat to brighten these long cold winter days. 

Picture found here.

Salted Caramel Apple Pie

Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut in pieces

1/4 to 1/2 cup ice water



Filling:

6 -7 cups tart apples, peeled and sliced (Jonathan or Granny Smith)

1/2 cup packed light brown sugar

1/2 cup sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon sea salt

1 tablespoon lemon juice

1 teaspoon vanilla

4 tablespoons heavy cream

4 tablespoons butter



Directions:

For the crust: Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. (You can also do this by hand or with a pastry cutter!)



Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

When chilled- roll out one disc and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.



Preheat oven to 450 degrees F.



For filling: Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.



Cover with a lattice top or just drape the whole second crust over the filling and crimp the edges. If you don't have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin 1/2 inch wide strip of extra dough and place it around the edge. Use a fork or your finger to decorate the edge.
Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly.

Lemony Lemon Brownies

I've been neglecting my blog.  It's not that I meant to - in fact I really miss posting my random thoughts, but life has just been really busy so far this year.  I realized tonight that this month is all but over and I better hurry up and get a recipe posted. 

I saw this one on Pinterest and it intrigues me.  Lemony Brownies, doesn't that sound interesting?  You could call them Lemonies instead of Brownies.  I've got to try these out so I'll be making them this weekend.  :)

Source:  Becky Charms

Lemony Lemon Brownies

Ingredients:

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze:

1 cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

Directions:

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. 

Zest and juice two small/large lemons; set aside.  In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze harden.  Spread the remaining glaze over the bars, and let it harden.  Cut into bars, and serve!

Snickerdoodle Bread

I'm a sucker for snickerdoodle anything.  I love the cookies, I love the pie I posted last year, I love the blondies and I absloutley LOVE this snickredoodle Bread!

It turned out moist and with just the right amount of flavor.  The little bursts of cinnamon from the cinnamon chips really put this bread over the top - so delicious!  Now I need an excuse to make it again.  :)

Source:  Lil' Luna

SNICKERDOODLE BREAD

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 1/2 tsp. salt
• 2 tsp cinnamon
• 3 eggs
• 1 tsp. vanilla
• 3/4 c. sour cream
•  2 1/2 c. all purpose flour
• 1 tsp. baking powder
• 1 tsp. cream of tartar
• 1 pkg. Hershey’s cinnamon chips
• TOPPING:
• 3 T. sugar
• 3 t. cinnamon

Instructions 

Cream butter, sugar, salt and cinnamon until fluffy.  Add eggs and mix well.  Add vanilla and sour cream and mix well.   Mix flour, baking powder and cream of tartar in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside.   

Spoon batter into 4 mini loaf pans until about 2/3 full.  Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.  Bake at 350 for 35-38 minutes. Let cool before removing from pan.

Cinnamon Roll Pancakes

In honor of National Pancake Week, here's a recipe I found on Pinterest that I've been planning to make.  I think I'll have to make these this weekend.  The idea of Maple Butter Icing is just too tempting.  My mouth is watering. 

Source:  See Jane in the Kitchen

Cinnamon Roll Pancakes

1-½ cup All-purpose Flour
3 Tablespoons Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined. In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Maple Butter Icing

1 cup powdered sugar
1/4 cup butter, melted
dash salt
1 TBS maple syrup
1/4 cups milk, more if needed

(I recommend doubling the icing also, I added a lot more syrup than the recipe calls for)

Sugar Cookie Bars

Sugar Cookies, Mmmmm!  I've seen this recipe floating around on Pintrest for the last few months and decided to finally give it a try.  I must admit that I didn't think they could be as good as the regular cutout sugar cookies but figured you can't go too wrong with sugar cookies and frosting.

I'm so happy to report that these are delicious - super delicious - and so much easier than the traditional cut-out cookies.  They were thick and soft and yummy!  I did use my own frosting recipe - the original recipe used cream cheese frosting but I prefer buttercream frosting on sugar cookies.  Try these, you'll love them.  :)

Source:  The Girl Who Ate Everything

SUGAR COOKIE BARS

Ingredients:
1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Directions:
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined.
Spread on a greased baking sheet (use a 13 x 18 pan - I greased and then sprayed Pam Baking Spray with Flour on top of the shortening and the cookies didn't stick at all). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.

Frosting:
2 sticks butter, softened
2 tsp vanilla
pinch of salt
6-7 cups powdered sugar
4 Tablespoons heavy cream

Beat butter and vanilla until creamy. Add salt. Add 2 cups powdered sugar and beat until combined. Add heavy cream and beat until combined.  Add remaining powdered sugar 1 cup at a time, beating well after each addition, until you reach desired consistency.

Zesty Slow Cooker Chicken

It's been so cold this weekend, I thought I'd post a good slow cooker recipe.  This chicken dish is so tangy/yummy - it really hits the spot on a cold winter day.  You can dish up the cooked chicken as is or shred it for sandwiches or spoon over rice.  Any way you serve it, this chicken is delicious.  It's a family favorite of ours and I've made it many times for family gatherings too - it's that good and so easy to make.
Source: Allrecipes.com

Zesty Slow Cooker Chicken

Ingredients
6 skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1-2 cloves crushed garlic
1/2 tsp salt, or to taste
1/4 tsp ground black pepper

Directions
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, Worcestershire sauce, garlic, salt and pepper. Pour over the chicken.  Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Tips:  For best results, use a good quality barbeque sauce - not a cheap one.  I like to use Sweet Baby Rays or Famous Daves barbeque sauce. If you shred the chicken for sandwiches, either shred it in the slow cooker or put it back in the slow cooker after shredding to mix in the sauce.  You can add more barbeque sauce if needed.  Also, if you use low or no fat dressing, add 1-2 tablespoon of olive oil so the chicken won't dry out.

The Best Banana Bread

I have a weakness for good Banana Bread which I inherited from my mother.  She has made fabulous Banana Bread for as long as I can remember.  I came across a recipe on Pinterest that uses sour cream that sounded so good, I just had to give it a try.  I'm sure glad I did - it's fabulous!  Of course I had to share it.  :)
Source:  Your Homebased Mom

Sour Cream Banana Bread

Ingredients:
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt

Directions:
Heat oven to 350 degrees.  Grease and flour bottom only of a loaf pan (or use 3 small loaf pans).  In large bowl, beat together sugar and oil.  Add eggs, bananas, sour cream and vanilla; blend well.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda and salt; stir just until dry ingredients are moistened.   Pour into prepared pan.  Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean.  Cool 5 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.  Makes 1 loaf.

Christmas Egg Souffle

If you're looking for a great recipe for Christmas morning, I have one for you - Christmas Egg Souffle.  I love this stuff!  Cheesy eggs with a touch of green chilies - Mmmm!

It's super easy to make and can be baked ahead of time and heated back up (that is if you can wait to dig in).  I even make it for dinner sometimes - like tonight.   :)

Christmas Egg Souffle

Ingredients:

10 Eggs

2 cups cottage cheese (small curd)

1/2 tsp salt

1 4oz. can chopped green chilis

1/2 cup flour

1 tsp. baking powder

1 lb. Monterrey Jack Cheese, grated

1/2 cup melted butter

Directions:

Preheat oven to 350 degrees and grease a 9x13 pan.  Beat eggs well.  Add cottage cheese, salt, chilis, flour and baking powder and mix well.  Stir in grated cheese and melted butter then pour into prepared pan.  Bake for 35 minutes or until a toothpick poked into the center comes out clean.  Enjoy!

For Thanksgiving - Pumpkin Gingerbread

If you're looking for an amazing pumpkin bread recipe for Thanksgiving dinner, look no further - I have the perfect one to share with you.  I'll be taking a plate full of this super yummy bread to our family dinner this year.

It's loaded with spices - especially an abundance of ginger which makes taste buds very, very happy.  As an added bonus your house smells fabulous while it's baking.  Trust me, this one's a keeper - you'll thank me after taking your first bite.  :) 

From Allrecipes.com.

PUMPKIN GINGERBREAD

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Tip:  I also like to make this in the small loaf pans - you get 8 mini loaves and they only need to bake for 35-38 min.

Traditional Pumpkin Pie

Fall baking is the best!  One of my favorites this time of year is pumpkin.  I LOVE pumpkin - pies, cookies, cakes, fudge, pancakes, etc...  You get the idea.  Today, I was craving some pumpkin pie.  I have two really good recipes I make every year.  The first one I love to make is Pumpkin Streusel Pie which I posted last November. 

My other favorite recipe is Traditional Pumpkin Pie.  Each year it's hard to choose between these two and I usually end up with a slice of each.  I discovered this recipe in a Taste of Home magazine years ago - it's also found here.  So for all the other pumpkin lovers out there, here's the recipe.  :)

Traditional Pumpkin Pie

Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

Filling
6 eggs
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.

For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells.

Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 2 pies (6-8 servings each).

Homemade Spaghetti Sauce

Happy Halloween!  It's been such a good weekend - a fun family Halloween party on Saturday and pumpkin carving with our boys on Sunday.  To me, Halloween is the kickoff for the holidays.

Even though summer is my favorite season of the year (I'm a warm weather girl) I do love this time of year as well.  One of my favorite things to make with the abundant supply of ripe tomatoes is fresh homemade spaghetti sauce.

My mom gave me a basic recipe when Brad and I were first married.  Over the years I've modified the original recipe a little bit and this has become a family favorite of ours.  I love the way our home smells when I have a pot of this wonderful sauce simmering on the stove. 

 HOMEMADE SPAGHETTI SAUCE

INGREDIENTS:

1/4 cup good extra virgin olive oil

1 lb mild Italian sausage

1/4 cup finely diced onions

6-8 garlic cloves, crushed and diced (to taste)

8-12 ripe tomatoes, diced or pureed in a blender to desired consistency (may also use 2 large cans of crushed tomatoes without flavorings added)

4 Tbs oregano leaves

3 Tbs Basil leaves

2 tsp kosher salt

1/4 tsp fresh ground black pepper

additional 1/4 cup good extra virgin olive oil

DIRECTIONS:

In a large sauce pan, cook diced onions until they're soft.  Add crushed garlic and Italian sausage and cook until browned.

Add diced or pureed tomatoes, spices, salt and pepper.  Bring to a boil and simmer for 60-90 minutes stirring occasionaly - this causes a chemical change in the tomatoes and cooks off extra liquid.  Stir in remaining olive oil immediately before serving and serve over hot pasta with grated Parmesan cheese.  This Garlic Bread Recipe from a previous post goes great with this spaghetti.  Mmmm!

Fall Recipes - Red Hot Cinnamon Cider

With the weather getting colder - the leaves are changing in the mountains and the local apple orchards are ripening up.  They'll be ready soon - don't you just love those first crop fresh picked apples?  They're so crisp and juicy.  Mmmm!

 One of my favorite apple recipes has only two ingredients and is so easy to make - cinnamon apple cider!  I got this recipe from a friend - she serves it every year at our cookie exchange party and I always look forward to having a few glasses of this yummy drink.  Here's the supper simple and delicious recipe.  :)

RED – HOT CINNAMON CIDER

Ingredients:
4 c. (1 qt.) apple cider or juice
¼ c. cinnamon red hot candies

In 1 quart saucepan, combine cider or juice and candies; bring to a boil, stirring frequently. Reduce heat and simmer for 4 minutes or until candies dissolve. Serve hot or cold. If desired, garnish with apple wedge or cinnamon stick stirrer. Yield 8 (1/2 cup) servings.

Chex/Graham Mix - a Family Favorite

This is a recipe I gained/inherited from Brad's mom.  It's a favorite of their family - she made it every year for Christmas.  It's a favorite of our family too but we make it all the time - it's too good to only have at Christmas time.  Another plus - it only takes about 15 minutes to make two cookie sheets full of wonderful deliciousness.  Don't you just love an easy and super yummy recipe?  Me too!  :)

Chex/Graham Mix

Mix together in a large bowl:

1/2 box Rice Chex

1/2 box Golden Grahams

1 1/2 cups shredded, sweetened coconut

1 1/2 cups sliced almonds

In a sauce pan, combine:

1 cup butter

1 cup sugar

1 cup light Karo syrup

Stir over medium to medium high heat until mixture begins to boil.  Bring to a full boil and boil for 3 minutes.  Remove from heat and stir in 1 tsp vanilla until well mixed.  Immediately pour over the cereal mixture and stir until well coated.  Spread  mixture out on two wax paper covered cookie sheets to cool.  Enjoy!

 

Spicy Ranch Dressing - Cafe Rio Style

I love this dressing!  This tangy ranch with a little bite to it is so very yummy - my mouth waters just thinking about it.  I've tried several different recipes and ended up compiling a few of them to come up with a version I like best.  Hope you enjoy it too!

Spicy Ranch Dressing

1 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 package ranch dressing mix - I like Hidden Valley
8 oz. can Salsa Verde
1 clover garlic, minced
1 small jalapeno (seeds removed)
1/2 cup fresh cilantro
1 tsp kosher salt
1 - 2 tsp lime juice
1/4 tsp cumin
1/4 tsp fresh ground black pepper

Place all ingredients in a blender and blend until smooth.  Refrigerate for several hours for the flavors to blend.  It can be thinned with extra buttermilk if needed.

Blond Brownies a la Mode

This is another super yummy family favorite recipe I discovered in an old Taste of Home magazine - it's also located on their website.

These brownies are soooo delicious!  They have a rich almost butterscotchie flavor and stay moist for several days.  They're fabulous without out the topping and are out of this world with it.  The topping's also great by itself on ice cream.  Here's the recipe so you can enjoy them to.

Blond Brownies a la Mode

Ingredients:
3/4 cup butter, softened
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups chopped pecans

Maple Cream Sauce:
1 cup maple syrup
2 tablespoons butter
1/4 cup evaporated milk
Vanilla ice cream and chopped pecans

Directions:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. ( I usually have to bake these for 38 minutes.  You don't want to under-bake these or they turn out gooey.)  Cool on a wire rack.
• For the sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired.
• Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans. Yield: 20 servings.

Creamy Black Bean & Corn Salsa

I received this recipe from one of my co-workers a few years ago - it's become a family favorite or ours.  She'd brought this salsa in for a pot luck office party and we all loved it. She was happy to share the recipe with us and I'm happy to now share it with you.  Brad and I both love this stuff and another plus - it's easy to prepare.

Creamy Black Bean & Corn Salsa

Ingredients:
2 cans Mexicorn (drain one)
2 cans Black Beans  - drained and rinsed
1 container grape tomatoes or 1 cup chopped tomatoes
1/4 cup chopped Cilantro
1 cup Ranch Dressing - I like Hidden Valley
1 - 2 Tbsp Hot Sauce - start with one tablespoon and if you like it a little spicy add more
2 tsp lime juice
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste

Mix all ingredients together and stir well.  Chill for a few hours and serve.  The longer you chill this, the more the flavors will blend.  Serve with corn chips and enjoy!  I've even made this without the tomatoes before (didn't have any on hand) and it still tastes great without them.  You can also serve this as a side dish salad.  It's just a great, versatile dish.

Caramel-Pecan Brownies

Have you seen these cute, bite size bits of caramel by Kraft?  I absolutely love Caramel Bits.  They're little balls of caramel ready to use for all your baking ideas and best of all, no wrappers!  They're perfect for one of my favorite recipes - Blizzard Party Mix  You can find the recipe here.

I also noticed a recipe for Caramel-Pecan Brownies on the back of the package - oh yeah!  I love brownies and I love caramel.  When they're mixed together, it's pure bliss for my taste-buds.  I just had to try these -  and Wow!  They're so delicious - all caremely and fudgie, Mmmm!!

Here's the recipe from the package so you can give them a try - you'll be glad you did and so will your taste buds!  :)

Caramel-Pecan Brownies

Ingredients:

1 pkg. (19 to 23 az.) brownie mix (13x9-inch pan size)

1 pkg. Kraft Caramel Bits

1/3 cup whipping cream

2 cups Pecan halves, divided

Directions:

Preheat oven to 350 degrees.  Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.  Generously grease foil.  Prepare brownie batter as directed on package and spread half of hte batter into prepared pan.  Cover remaining batter and set aside.

Bake for 20-22 minutes or until top is firm to touch.  Meanwhile, microwave caramel bits and whipping cream in medium bowl on High for about 2 minutes, stirring every 30 seconds until caramel bits begin to melt.  Stir until completely melted.  Add 1 cup of pecans, mix well.  Spread over partially baked brownies; top with remaining brownie batter.  (Some caramel may peek through batter.)  Sprinkle with remaining pecans.  

Bake an additional 25-28 minutes or until top is firm to the touch. Cool completely.  Use foil to lift from pan.  Cut into squares and serve.  Store in covered container at room temperature.  Makes 32 servings.