Some Monkeys and a Crab

Today my little monkeys made Monkey Bread.

Mmmm mmm good!!

We had family from Virginia come for a visit.  Oh what a blessing that was!  I cut up some fruit to go with the girls' Monkey Bread and made a pot of coffee (and lemonade for the kids).  It was a special time and it was good for my heart!  A gift from God, for me, today. 

God is so good to us - things seen and unseen!  Just a little while ago we found Olivia's crab who had been MIA.  This was another blessing from our Lord.  That little crab, while not important to me, is a great big deal to our eight year old.  She brought him home from vacation a few weeks back. 

Last night as we were heading out the door for AWANA a big storm was picking up - heavy rain, strong winds, thunder and lightning.  Somehow our friend, Sebastian, got left out on the deck in his box without a lid.  When my honey got home he noticed the deck had been turned inside out in the storm.  The furniture was blown around and things were askew.  As he was picking up and putting back he found the crab's box, blown over, upside down.  He flipped it over.  No Sebastian!  He searched for a long time.  Not wanting to upset our little gal we didn't mention it to her last night.  Our older boys searched under the deck and all around with a flashlight after Olivia had been tucked into bed, unaware.  When no one could find Sebastian we knew we would have to give her the bad news.  

This morning when she woke up, I told her.  I had to.  She recently added to her chore chart "feed Sebastian".  Before I let her get to that part of her checklist I sat her down and told her the bad news.  She cried and cried.  Then, this afternoon as I was doing some cleaning up, I went outside.  Lo and behold there was Sebastian walking through the backyard!  I called for Olivia to come and get him.  She came running and rejoicing.  God is good to us in all things.  In every way, God is good.  It is especially touching today that He brought her crab back to her.  It's a little (maybe to some - unimportant) thing but it sure did lift her spirits (and mine!).  

I'm thankful for God's blessings today.  The great big blessings like my honey's progress and the little ones, like Sebastian.

How has God blessed you today??

(Here's our Monkey Bread recipe if you think your little monkeys might like to try it.)

Very Yummy Monkey Bread

• 4 tubes (10 each) Buttermilk Biscuits
• 1 c. white sugar
• 2 tsp (divided) cinnamon
• Pecans (optional)
• 1 1/2 sticks butter
• 1 c. brown sugar

Preheat oven to 350 degrees.  Quarter biscuits with scissors.  Mix white sugar and 1 tsp cinnamon and put in plastic bag.  Shake each biscuit in sugar and layer in greased bundt pan with pecans.  Melt butter and add brown sugar and 1 tsp cinnamon.  Pour over biscuits and bake 30 to 40 minutes.  Cool 10 minutes in pan and turn upside down on large platter.  (Just so you know - we use way more cinnamon in ours than what this recipe calls for.  We love cinnamon.  You can add more if you love it like we do.)  

Milk Chocolate Icebox Pie

I promised a new pie recipe, so in honor of Pi day I'm sharing a yummy one.  I found this recipe while visiting my grandmother and looking through her Family Circle magazines.  I've been eager to make it.  My honey often speaks fondly of the chocolate pie his grandmother made for him when he was a little boy.  Even though this is not the pie she made he is very excited about tasting this.  We all are!

Photo credit:  Family Circle

Crust

1 2/3 cups finely crushed Nabisco Famous wafer cookies (28 cookies)
6 tbsp unsalted butter, softened
1 tbsp sugar
pinch salt

Filling

3 Hershey's milk chocolate bars (1.55 oz each)
4 large eggs
2/3 cup sugar
2 tbsp unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/8 tsp salt
1 container (8 oz) frozen whipped topping, thawed

• Crust  Stir together cookie crumbs, butter, sugar and salt in a medium bowl.  Press into bottom and up side of a 9-inch pie pan (not deep dish).  Refrigerate while preparing filling.
• Filling  Chop 2 1/2 of the chocolate bars.  Combine eggs and 1/3 cup of the sugar in a large metal bowl or double boiler.  Bring 2 inches of water to a simmer in a large pot or Dutch oven.  Place bowl or double boiler over pan without touching water.  Cook, beating constantly with a hand mixer, until mixture is light colored and fluffy and registers 160 degrees on an instant read thermometer, 5 to 6 minutes.  Watch carefully; if eggs get too hot, they will scramble.  
• Remove bowl from heat.  Whisk in chopped chocolate and cocoa powder until smooth.  Set aside to cool for 15 minutes, whisking occasionally.  
• Once egg mixture is cooled, combine remaining 1/3 cup sugar with the butter and salt in a large bowl.  Beat on high speed until very light colored, about 2 minutes.  On medium, beat in egg mixture, scraping down side of bowl.  Fold in half of the whipped topping and spread into prepared crust.  Refrigerate overnight.
• Just before serving, spread center of pie with remaining whipped topping.  Use a vegetable peeler to make large curls from reserved chocolate, or cut into shards and sprinkle over pie.

Makes 8 servings  Prep 30 minutes  Cook 6 minutes Cool 15 minutes  Refrigerate overnight

Teresa's Cream Puff Dessert

I *might* have mentioned before how much we LOVE Cream Puff Dessert.

If you are looking for something special to make for your family this weekend, you just found it.

Puff:

1 cup water
1/2 cup butter
1 cup all purpose flour
4 eggs

Filling:

1 pkg (8 oz.) cream cheese, softened
3 1/2 cups cold milk
2 pkgs (3.9 oz each) instant chocolate pudding mix

Topping:

1 carton (8 oz.) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Directions:

In large saucepan bring water and butter to boil over medium heat.  Add flour all at once; stir until a smooth ball forms.

Add the eggs one at a time, beating well after each addition.  Continue beating until mixture is smooth and shiny.  Spread into a greased 9 x 13 inch baking dish.

Bake at 400 degrees for 30 to 35 minutes or until puffed and golden brown.  Remove to a wire rack to cool completely.

For filling, beat the cream cheese, milk, and pudding mix in a large bowl until smooth.  Spread over puff; refrigerate 20 minutes.

Spread with whipped topping; refrigerate until serving.  Drizzle with the chocolate and caramel toppings; sprinkle with almonds.

Refrigerate leftovers.  Yield: 12 servings.

What says cozy better than a yummy dessert for the weekend??  By the way, you'll notice I put pecans on top and the recipe calls for almonds.  This was just what I had in the pantry and it tastes great!

This post is linked up with chef in training.

Christmas Sugar Cookies

It isn't Christmas until we are baking sugar cookies.  

Last night for a special treat I gave our girls each their own set of Christmas kitchen tools.  They were so excited to unwrap an early Christmas treat.

These mini tools are perfect for little hands.  You can order from Pampered Chef.

We decided to add one special ingredient to our sugar cookies this time.

Here's the recipe we normally use for sugar cookies.  This recipe is perfect for cut out cookies, which we will be making soon.  I have to tell you though, the M&M sugar cookies were very yummy, and simple for our 2 year old to make (which made her very happy).

3 c. all-purpose flour
1 c. sugar
1-1/2 t. baking powder
1/2 t. salt
1 c. butter, softened
1 egg, slightly beaten
3 T. milk
1 t. vanilla extract

Mix flour, sugar, baking powder and salt in a large bowl.  Cut in butter.  Add egg, milk and vanilla; mix well.  Divide dough into 2 balls; flatten each into a disc shape and wrap in plastic wrap.  Refrigerate for one hour to 2 days, until ready to bake.  Roll out each disc 1/8 inch thick on a floured surface.  Cut out shapes with cookie cutters; placed on ungreased baking sheets.  Bake at 400 degrees for 5 to 8 minutes, until very lightly golden; do not over bake.  Cool on wire racks.  When cooled, frost with stiff buttercream frosting; decorate as desired.  When frosting is set, store cookies in airtight containers with wax paper between layers.  Makes 6 to 7 dozen.

Dinner and Dessert

Hi, All!

I don't usually go a week without posting, but then again, I don't usually have a week like I've just had.  I'm hoping for a completely uneventful week for at least the next seven days.  Here's to boring!  (Please.)

I have a couple of my favorite things to make in the fall to share with you today.  Two recipes in one post, you know, to make up for the fact I've been MIA.  

My kitchen has been warm and cozy this week, cause even when things are scary, crazy, overwhelming, you still have to eat.  Right??

Taco Soup

My family loves when I make this because it's sooo tasty.  I love it when I make this because it's sooo easy.  Oh, and we love anything that goes well with chips and salsa!  Most everyone makes taco soup.  This is my spin on it.

• Brown 1 lb ground beef and drain.  ( I cook my ground beef with chopped green pepper and chopped onion.)  Pour in large crock-pot.
• Add 1 can Pinto beans, 1 can Black beans, 1 can Kidney beans, 1 can Mexican corn, 2 cans chopped tomatoes, and 1 envelope of Taco Seasoning.  
• I like my soups to cook all day in my crock-pot but all that you really have to do with this is heat until bubbly.  (It's perfectly fine to make it on your stove top, I just have a love affair with my crock-pot.)
• Serve with a dollop of Sour Cream, shredded cheese, and tortilla chips.  Mmm Mmm good!

And for dessert...

Pumpkin Muffins

We love, love, love us some Pumpkin Muffins.  We eat these for breakfast, lunch, dinner, and dessert!  If you stop by our house during the month of October I can almost guarantee there are some Pumpkin Muffins in a large plastic container somewhere in my pantry.  I've already made four batches and we're just getting started.  If you want to get the party started at your house, here's what you'll need.

• Yellow Cake Mix
• 1 cup canned pumpkin (100 % pumpkin)
• 1/2 cup water
• 3 eggs
• 3/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves

I always add a little more than 1 cup of pumpkin.  I usually put the whole can in.  What is that, a 15 oz can?  I think so.  I also don't measure the spices when I dump them in and I'm certain I'm putting more than the recipe calls for. We like it like that.  Mix up for 2 minutes.  Bake according to the directions on the cake mix box.

Oh, and one more thing...

We eat ours like this.  A little whipped cream makes them p-e-r-f-e-c-t!

Butterscotch Tart

Happy Monday, almost Tuesday!  I've been trying to get this post up all day but something (or someone) kept coming along that needed my attention.  Seriously, how is it Monday evening already?  I do.not.know.

 I hope your weekend was restful.  Ours was great.  I wouldn't call it restful, but it was really wonderful.  The highlight of the weekend was spending yesterday with dear friends...yummy food, great conversation, and perfect weather.  It was scrumptious!

Speaking of scrumptious, I have a little treat to share with you.  Even though there are a million or so things I want to write about, all that will have to wait.  I have just enough time to post this deliciousness and then I must get back to my real job.

I say this often, but THIS is my favorite dessert.  Make this for your family.  You will thank me.  :)

Bottom Layer:

1 cup flour
3/4 cup chopped nuts
1 stick softened butter (don't melt!)

Mix together - press into 9x13 pan.  Bake at 350 degrees for 8 to 10 minutes.  Let cool.

Second Layer:

1 8oz pkg. softened cream cheese
1 cup confectioner's sugar
half of one 8oz container of cool whip - partially thawed

Mix together - spread on top of bottom layer.

 
Third Layer:

2 small packages INSTANT butterscotch pudding
3 cups milk

Mix together and pour on top of cream cheese layer.  Let set for a few minutes.

Top layer:

Spread remaining Cool Whip and 1/4 cup chopped nuts on top of third layer.  Refrigerate and enjoy!

Chocolate Chip Banana Muffins

Today my little gals and I baked muffins.

By "my little gals and I", I mean this gal baked...

and this gal ate chocolate chips.

If you are in the mood for some yummy chocolate chip banana muffins here's all you need to do.

Mix up your favorite basic banana muffin recipe.
This is the one I use (from Taste of Home).

• 1 1/2 cup flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 medium ripe bananas
• 1 egg
• 1/3 cup vegetable oil
• 1 tsp vanilla

In a large bowl combine dry ingredients.  In another bowl, mash bananas.  Add egg, oil and vanilla; mix well.  Stir into dry ingredients just until moistened.  Fill greased or paper lined muffin cups half full.  Bake at 375 degrees for 18-22 minutes or until toothpick inserted near the center comes out clean.  Yield: 1 dozen

To turn your basic banana muffin into something extra special stir in 1/2 cup chocolate chips before baking.

Yummy!

Dawna's Oreo Dessert

I've been thinking a lot about my dear friend Dawna lately.  Just this morning my sister and I were discussing kids - and all things related - and I remembered that many years ago my friend Dawna and I would trade kids one day a week.  She has 3 children and at that time I did too.  Mine were one, three, and five.  Hers were three, five, and seven.  We would take turns keeping each other's babies while we cleaned house.  One week she would have them to play at her house and I would clean, clean, clean.  The next week hers would be at my house and we would play, play, play.  Those were some good days...drippy Popsicles and swing sets and bubble swords.  Now we each have a high school graduate and she has one already two years into college. Back then we lived just a few miles from each other.  Now we live in different states many miles apart.  I think back fondly on those days.

I was also thinking of Dawna Monday night as I made her dessert.  Around parts of Virginia she is famous for this bit of Oreo heaven.  I don't know what would happen to her if she showed up at a church potluck without it, but I know it wouldn't be pretty.  Folks go to the dessert table first, before the main food line, just to make sure they get some of Dawna's Oreo Dessert.

I'm so glad she shared her recipe with me some 15 years ago.  Now I am going to share it with you.  This is THE perfect summertime dessert.  Don't you just love some sweet frozen goodness during the summer? YUM!

25 - 28 Oreo cookies (crumbled)
8 oz cream cheese
2 cups confectioners sugar
2/3 cup peanut butter
1 cup milk
1 16 oz container Cool Whip
1/2 - 1 cup chopped peanuts

In large mixing bowl combine cream cheese, sugar, peanut butter, and milk - whip together.  Fold in Cool Whip.  Crumble Oreos in 9x13 cake pan.

Pour mixture over cookies.

 Top with chopped nuts and freeze.

(You'll notice I didn't use chopped nuts.  Packages of chopped nuts at the store are expensive and I just don't chop my own.  Ain't nobody got time for that - lol!  This dessert is just as delicious with regular cocktail peanuts.)

Sweet Goodness

A few nights ago I made this for us to share with friends.  Now my family is hooked and I'm pretty sure I am going to be making it over and over again.  I can't believe how good it is!

(By the way, my kids think it's called "Chocolatey Clare Cake".  How funny is that?  A cake named after our little Clare!)

Shout out to my friend Phyllis in Virginia who used to make this for our family!  I miss her a lot.  Whenever I make a recipe from a family member or friend back home I get a little homesick.  

1 lb box Graham Crackers
2 small boxes French Vanilla instant pudding
1 8 oz Cool Whip
3 cups milk
1 tsp vanilla

Mix pudding and milk until thickened.  Add vanilla.  Fold in Cool Whip.  Layer Graham crackers and pudding mixture (4 crackers, 3 pudding - be sure a layer of crackers are on top.) in a 9 x 13 container.

Topping:
1 cup sugar
1/4 cup margarine
1/3 cup evaporated milk
1/3 cup cocoa

Bring to a boil for one minute.  Stir for two minutes after removing from heat.  Pour over layers.  Store overnight so crackers will soften.


Just in case I don't make it back to my laptop this weekend I want to say...

Happy Mother's Day!
May your weekend be blessed and may you know the importance of the work you are doing. The hand that rocks the cradle really is the hand that rules the world.  God bless you, Moms!  

Remember a while back I said I had a new recipe to share? Well, here it is!

I love lemon in Spring!  Lemon cookies...lemonade...lemon anything.  Each of the seasons has a certain flavor to me, and for Spring it is definitely lemon.  I baked two loaves of my Lemon Pound Cake earlier today and remembered I had promised to post this recipe.  I might be slow but I eventually follow through.  

~smile~

This is the most amazing pound cake I have ever tasted!  If you try it once I guarantee you will want to make it again and again!  Sooooo delish!

• 1 box Yellow Cake mix
• 3.4 ounce instant (or cook&serve) lemon pudding 
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees.  Spray two loaf pans with cooking spray.  Combine all ingredients (in any order) in large bowl and mix for 1 1/2 minutes.

Divide batter between two loaf pans.

 Bake 45 - 55 minutes until golden brown and cooked through.

My little kitchen helper.

 Let cool for 15 minutes before removing loaves from pans.

For icing:

• 2 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice

Place powdered sugar into large bowl.

Stir in lemon juice until smooth and thick.

Drizzle icing over cakes and let set for 20 minutes for a firm icing.  

The tray I made to take to Sunday School in the morning (if I can keep the men out of it tonight).

Lemon Pound Cake + hot cup of coffee = a little taste of heaven.  :)

Snickerdoodles

Okay, I've got another dessert for you.  This recipe is for the best. cookie. EVER.  If you don't believe me you will simply have to try them and see for yourself.  They are sooo delicious.  (And the aroma that fills the kitchen while they are baking - incredible!)

If it seems that I've been making a lot of desserts lately, I have.  My honey and kids love this and I always do a lot of baking when company comes.  Everyone knows if you come to our house you are going to get some sweet sugary goodness.  That's just my thang.  

So, here it is.  The recipe that just might change your life!

3 tbsp sugar
1 tsp ground cinnamon
1 pkg Duncan Hines Classic Yellow Cake Mix
2 large eggs
1/4 cup vegetable oil

Preheat oven to 375 degrees.  Combine cinnamon and sugar in small bowl.  Combine cake mix, eggs, and oil in large bowl.  Stir until well blended.  Shape dough into 1 inch balls.  Roll in cinnamon-sugar mixture.  Place balls 2 inches apart on cookie sheets.  Bake for 8 to 9 minutes.   

Devil's Food Pound Cake

I think I mentioned that our friends are here from out of town.  We've been enjoying them and all of the goodness that comes from having overnight guests...chatting, eating, chatting, playing games, chatting, laughing.  (We may or may not have stayed up until 1 a.m. playing games.)

I made a dessert for us to enjoy last night and we LOVED it.  It was really easy to whip up and so moist and delicious.  Just thinking about it now makes my mouth water.  It is that good!

1 pkg Duncan Hines Classic Devil's Food Cake Mix
1 (3.4 oz) pkg chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups water
1/2 cup vegetable oil

Preheat oven to 350 degrees.  Grease and flour 10 inch Bundt pan or tube pan.  Combine cake mix, pudding mix, eggs, water and oil in a large bowl.  Beat at medium speed with electric mixer for 2 minutes.  Pour into pan.  Bake for 50 to 60 minutes.  

I drizzled vanilla icing on top.  Mmmm, mmmm, good!

Baking Our Hearts Out

We've been doing some Valentine baking at our house and oh what fun we've had!  Over the last couple of days we've baked 6 dozen cookies and 4 dozen cupcakes.  We made Buttercream frosting too.  It turned out so yummy that I don't know why I ever use store bought cans.  Not only does the Buttercream frosting taste better but using this recipe costs less than buying the canned stuff.

• 3-3/4 cups confectioners sugar
• 1/2 cup butter, softened
• 4 tablespoons milk
• 1 teaspoon vanilla

Combine ingredients in large bowl, with mixer at low speed.  Beat at medium speed 1-2 minutes until creamy.  Makes enough to fill and frost 2-layer cake, or 9x13 sheet cake, or 24 cupcakes.  

We used a bit of icing color

to turn our white frosting pink!

Yum...sugar cookies.

Sprinkles

and fun plates and platters.

Here's the plate Olivia made for our new next door neighbors.

And the cupcakes we toted to church.

Happy Valentine's Day!