Tater Pie

Sweet Potato Pie with Candied Nut Cream:

2 medium sweet potatoes
12 graham crackers
5 T unsalted butter, melted
2 T granulated sugar
1, 14-ounce can sweetened condensed milk
2 large eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch ground cloves
1 cup heavy cream
1/2 cup chopped candied nuts or peanut brittle

Heat oven to 400. Pierce potatoes all over with fork, place on rimmed baking sheet, and bake until very tender, 50-60 minutes. Let cool, then halve and scoop out flesh.

Reduce oven to 350. In food processor, process graham crackers until fine crums form. Add butter, sugar and 1/4 teaspoon of salt and pulse until moistened. Press mixture into bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on rimmed baking sheet and bake until dry and set, 10-12 minutes. Let cool.

Wipe out food processor and add sweet potato flesh, condensed milk, eggs, cinnamon, ginger, cloves and the remaining 1/4 teaspoon of salt and process until smooth. Pour mixture into crust and bake until set in the center, 45-55 minutes. Let cool completely.

Before serving, using an electric mixer, beat cream on medium-high until soft peaks form. Gently fold in nuts and serve with pie.

Apples and Apples

Apple Cobbler:

8 Granny Smith apples, peeled and thinly sliced
1 cup sugar
Juice of a lemon
2 tsp. cinnamon
1/4 tsp. nutmeg
1 T butter
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 T baking powder
Pinch of salt
1 cup fat-free milk

Preheat oven to 350. Combine apples, 1/4 cup sugar, lemon juice, cinnamon and nutmeg in large bowl. Toss to coat and let stand for 20 minutes. Put butter in 9 x 13 baking dish. Put dish in oven for 3 minutes to melt butter. Combine remaining sugar, flours, baking powder and salt in medium bowl. Whisk in milk. Remove baking dish from oven. Add batter. Top with apple mixture. Gently press top with spatula to submerge apples into batter. Bake 20 minutes. Rotate baking dish and bake until top is golden brown, 25-30 minutes.

Dream Dessert

Creamy Fudge:

10 ounces bittersweet or semisweet chocolate, finely chopped
1, 14-ounce can sweetened, fat-free condensed milk
1/2 teaspoon vanilla extract

Line an 8-inch square baking pan with plastic wrap. Leave 2-inch overhang and smooth away any wrinkles. Combine chocolate, milk and extract in large sauce pan. Cook, stirring occasionally, under medium-low heat until chocolate melts and mixture is smooth, about five minutes.

Transfer fudge to prepared pan. Spread evenly with rubber spatula. Let cool, cover with plastic wrap and refrigerate until firm, at least two hours over overnight.

Invert the fudge onto cutting board and remove the wrap. Cut into eight strips and cut each strip crosswise into eight pieces.

Nutty Dessert

Raspberry Almond Cake:

2 T chopped almonds
2 T packed brown sugar
1/4 tsp. cinnamon
2 cups lowfat all-purpose baking mix (Bisquick)
1/2 cup sugar
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
1/4 cup fat-free egg substitute
3 T butter, melted
1/4 tsp. almond extract
1 1/2 cups fresh raspberries
Raspberry sauce (see below)

Raspberry Sauce:

Puree 3 cups fresh raspberries in food processor or blender. Strain through sieve. Puree the raspberry puree with 1/2 cup raspberry spreadable fruit, 2 T honey and 1 1/2 tsp. vanilla extract.

Preheat oven to 400 degrees. Wrap bottom of 10-inch springform pan with foil. Attach springform ring. Spray foil and sides of pan with nonstick spray.

Mix almonds, brown sugar and cinnamon in small bowl. Combine baking mix and granulated sugar in large bowl. Mix milk, yogurt, egg and almond extract in small bowl until blended. Add milk mixture to baking mix mixture. Stir until blended. With rubber spatula, gently fold in raspberries just until blended. Pour batter into pan. Sprinkle top with nut mixture. Bake 45 minutes. Let cool 15 minutes. Remove springform ring from bottom of pan, leaving foil on. Let cool completely on rack.

Baking Bonanza

Hubby has taken these gems to work twice in the last two weeks, and everyone has raved about them. We don't eat cheesecake that much, and even we liked them. This is an easy recipe to play around with. The first time I made them as is, but the second time, I added some pumpkin to the filling. See the note about that at the end of the recipe. Have fun and enjoy them. These would make a great Thanksgiving dessert.

Cheesecake Bars:

Base:
1/3 cup butter
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup finely chopped walnuts or pecans

Filling:
1/4 cup sugar
8 oz. cream cheese, softened
1/2 tsp vanilla
2 Tbsp milk
1 Tbsp lemon juice
1 egg
**** See the note at the bottom of the recipe.


Preheat oven to 350 degrees. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8" or 9" square pan. Bake for 9-11 minutes or until lightly browned.


In a small bowl, blend sugar and cream cheese until smooth. Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator. Makes 24 small bars.

**** The second time I made these, I added 1/2 can of pumpkin, 1/2 tsp. cinnamon, and 1 tsp. pumpkin pie spice to the filling. I did not add cloves or nutmeg, but I think it would make them even better. I will do that next time for sure.

Fourth of July Pie

This recipe is so good that it deserves to be posted again. I first posted it about two years ago, and that is just too long ago. The pie is extra rich, so you will not want your pieces to be that big. Even though it has been so long since I first introduced this pie, we still have it for special occasions. It is one of my husband's favorite desserts. Enjoy and have a safe holiday!

Peanut Butter Pie:

2-8 oz. pkgs. cream cheese
1 cup sugar
2/3 cup peanut butter
2/3 cup whipped topping
14 Reese's cups, regular size **see the note below
1 chocolate crumb crust

Beat cream cheese with an electric mixer until smooth. Add the sugar and peanut butter. Mix well. Fold in the whipped topping. Chop 7 Reese's cups into quarters. Fold them into the mixture. Pour mixture into chocolate crumb crust. Quarter the remaining 7 Reese's. Sprinkle them on top of pie for garnish. Refrigerate or freeze for 4 hours. I froze mine although the recipe said to refrigerate.

**** I was unable to find a bag of regular sized Reese's cups at my local store, so I had to opt for the smaller size. They worked just fine and in fact, I think I will use the smaller ones next time as well.





This is what it looked like before I topped it with whipped cream.




This is just before I put it in the freezer.

I have linked this recipe to Mommy's Kitchen for Potluck Sunday.

There is also a link to Simply Sweet Home

Summer Treat

This recipe dates back to my childhood. I remember my mom making this when we were growing up. My dad has always been a fan of anything with lemon in it, so this was a frequent favorite come summertime. It is so simple and is perfect when you want a light summer dessert. It comes from a cookbook from Miss Daisy's Tearoom in Franklin, Tennessee. Though I am fairly certain the tearoom isn't around anymore, this cookbook is still available. Enjoy!

This recipe is linked to Potluck Sunday on Mommy's Kitchen
Simply Sweet Home
Tidy Mom


Lemon Freeze:

15 ounce can evaporated milk, chilled
1 cup sugar
1/4 cup lemon juice
1/4 teaspoon lemon extract
2 drops yellow food coloring
1 box Graham cracker crumbs

Line 9 x 9 pan with graham cracker crumbs. Whip milk until it's thick. Add sugar, lemon juice, extract and food coloring. Mix and pour over crumbs. Freeze mixture, then cut into squares. Garnish with whipped cream.

Let Them Eat Cake

Biggest Rat in Town Chocolate Peanut Butter Cake:

Cake:

2 cups sugar
2 cups plain flour
1 teaspoon baking soda
2 sticks butter
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

Filling:

1 1/2 cups crunchy peanut butter
1 teaspoon peanut oil

Frosting:

1 stick butter
4 tablespoons cocoa
6 tablespoons buttermilk
1 box confectioners sugar
1 teaspoon vanilla


Mix sugar, flour and soda. Set aside. In a heavy saucepan, mix butter, cocoa, water, buttermilk, eggs and vanilla and bring to boil. Pour mixture over dry ingredients and mix well. Pour into generously-greased and floured 9x13 pan. Bake at 350 for 25 minutes.

I found that when we cooked this cake, it needed about 45 minutes to completely bake.

For the filling, mix peanut butter and oil together and spread over cooled cake.

For frosting, combine butter, cocoa and buttermilk in a small saucepan and bring to a boil. Pour mixture over sugar and mix well. Add vanilla and stir well. Frost cake.

Yes, We Have Plenty of Bananas

Banana Pudding:

1, 14-ounce can sweetened condensed milk
1 2/3 cups cold water
1, 3.4-ounce box instant French vanilla pudding mix
1, 12-ounce container frozen whipped topping, thawed
1, 11-ounce box vanilla wafers
4-6 bananas, sliced

In large bowl, combine milk, water and pudding mix. Beat at medium speed with electric mixer until smooth, then chill for five minutes. Fold in the whipped topping. In serving dish, pour just another pudding mixture to cover bottom. Place layer of wafers over pudding, followed by half the bananas. Repeat the procedure with remaining ingredients, beginning and ending with pudding mixture. Garnish with pudding and vanilla wafers if necessary. Serve immediately.

Put the Cake Into the Strawberries

This is from Paula Deen's May/June 2008 magazine


Strawberry Cake:

1 box white cake mix
1, 3-ounce box strawberry flavored instant gelatin
10 ounce package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup oil
1/4 cup water
Strawberry cream cheese frosting (recipe follows)

Preheat oven to 350. Lightly grease two, nine-inch cake pans. In large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water. Beat and medium speed with electric mixer until smooth. Pour into prepared pans and bake for 20 minutes or until toothpick inserted in center comes clean. Let cool for 10 minutes, then remove from pans and cool on wire racks. Spread frosting between layers, and on top and sides of cake.

Strawberry cream cheese frosting:

1/4 cup butter, softened
1, 8-ounce package cream cheese, softened
10-ounce package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners sugar

In large bowl, on medium speed, beat butter and cream cheese until smooth. Beat in 1/4 cup strawberry puree. Reserve remaining puree for another use. Beat in extract and gradually add sugar. Combine until smooth.

Holiday Delight

Graham Cracker Toffee:

1 pkg graham crackers-1/3 of the box
3/4 cup butter
1/2 cup sugar
1 cup chopped pecans

In a 13x9 pan, line the graham crackers. Combine the butter and sugar over medium heat. Boil for about 5 minutes. Pour mixture over graham crackers. Bake at 300 for 12minutes. As soon as this comes out of the oven, pour chocolate morsels over the toffee. Let sit for a couple of minutes, then smooth the chocolate over the toffee until covered on all sides. Top with pecans before the chocolate sets.

Chocolate Overload

My aunt found this yummy recipe in Southern Living.

Cappuccino Frosted Brownies:

4 1oz. unsweetened chocolate baking squares
3/4 cup butter, melted
2 cups sugar
4 large eggs
1 cup all purpose flour
1 tsp. vanilla
1 cup semi sweet chocolate morsels

Combine all ingredients and bake in a greased 13x9 pan for 30-35 minutes. While this cools, make the frosting.

Cappuccino Butter Cream Frosting:

1 envelope instant Swiss Mocha cappuccino mix-calls for Land O Lakes
1/4 cup hot milk
1/2 cup butter, softened
16 oz. box confectioner's sugar

Dissolve the Swiss Mocha mix into the milk. Allow to cool. Cream the butter until smooth, then add the confectioner's sugar. Mix until well combined, then add the Swiss Mocha and milk mixture. Spread over cooled brownies.

Turtles With No Shell

This recipe is floating ALL over the blogosphere. It is so good and incredibly easy.

Rolo Turtles:

1 pkg. Rolos
square pretzels
pecans

Preheat the oven to 275 degrees. Toast pecans for 6-10 minutes, depending upon your oven. Line a baking sheet with foil. Unwrap all of the Rolos from the bag. Place square pretzels on lined baking sheet. Top each with one Rolo. Bake for 4 minutes. Place one pecan on top of each Rolo. Using your index finger, press the pecan into the Rolo. Allow to cool on baking shet for 20 minutes. Transfer baking sheet to the refrigerator for 20 minutes or until you are ready to serve them.

Going Dutch

Dutch Apple Pie:

For the pie:

18 oz. prepared pie dough
3 lbs. apples
1/2 cup sugar
1/4 cup raisins
1 tsp. cinnamon
1 Tbsp. lemon juice

For the streusel topping:

1/2 cup light brown sugar
1/2 cup plus 2 Tbsp. all purpose flour
1/2 cup butter, chilled
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
pinch of salt
1/2 cup chopped walnuts
Whipped cream to serve

Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. On a lightly floured surface, roll out the pie dough and line the prepared pan. The dough needs to run all the way up the sides of the pan. Trim the dough by folding the excess over the rim of the pan and using the rolling pin to cut the excess. Refrigerate while preparing the apples.

Peel, core, and dice the apples. In a large bowl, combine the apples, sugar, raisins, cinnamon, and lemon juice. Mix well, and set aside.

In a food processor, combine all the streusel ingredients except the walnuts. Process to form coarse crumbs. Add the walnuts and then pulse several times to combine.

Transfer the apple mixture to the pie crust. Sprinkle the streusel over the apples. Cover the pie with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes. Top with whipped cream to serve.

Me Time

I am long overdue for a recipe update. I am having some ME time tonight, so this is how I wanted to spend my time.


Lemon Squares:

1 box lemon cake mix
1 stick butter
1 egg

Mix together and spread into a greased 9x13 baking dish.

2 eggs
1 8oz. pkg. cream cheese (room temperature)
pinch of salt
16 oz. box confectioners sugar
1 tsp. vanilla

Cream the eggs and cream cheese. Add salt, sugar, and vanilla. Spread over the first mixture in the baking dish. Bake at 350 degrees 40-50 minutes. Cool for 30 minutes. Cut into squares. Top with confectioners sugar.

The Look for Fall

Okay, I have been MIA for a month and a half. Going back to work has been crazy. I have a ton of recipes backed up that I want to share, so I will get started.

Orange Brownies:

1 1/2 cups all purpose flour
2 cups sugar
1 tsp. salt
2 sticks butter, softened
4 eggs
2 tsp. orange extract
1 tsp. grated orange zest

Glaze:

1 cup confectioner's sugar
2 Tbsp. orange juice
1 tsp. grated orange zest

Preheat oven to 350 degrees. Grease a 13x9 pan. Stir together the flour, sugar, and salt. Add butter, eggs, extract, and zest. Beat mixture with an electric mixer until well blended. Pour batter into prepared pan and bake 30 minutes or until golden brown. Pierce the cake with a fork, and pour glaze over cake. Cut into squares.

"M" is for Macaroons

Lemon Coconut Macaroons:

1 large egg white
1/8 tsp salt
3/4 cup sweetened condensed milk
1 T lemon zest
1/2 tsp lemon extract
1/2 tsp vanilla extract
1, 14-ounce bag shredded sweetened coconut, finely chopped

Preheat oven to 300. Line two baking sheets with parchment paper. In medium bowl, whisk together egg white and salt until frothy. This will take about two minutes. Stir in condensed milk, zest and extracts. Use rubber spatula and fold in coconut until well combined. Use small cookie scoop to shape mixture into 1 1/2 inch mounds. Place macaroons 1 inch apart on prepared baking sheet. Bake 20 minutes until lightly browned. Allow time to cool.

Simple Citrus Dessert

Easy Key Lime Pie...

1, 14-ounce can sweetened condensed milk
1, 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1, 6-ounce graham cracker pie crust
Zest of one lime

Place condensed milk, limeade concentrate and cream in bowl of an electric mixer fitted with whisk attachment. Beat until fluffy and soft peaks form. Pour filling into pie crust and smooth top. Refrigerate until chilled and loosely set, at least four hours, and up to overnight. Sprinkle pie with zest before serving.

A Bit of Pie

Frosty Toffee Bits Pie...

1, 3-ounce package softened cream cheese
2 T sugar
1/2 cup half-and-half cream
1, 8-ounce carton frozen whipped topping, thawed
1, 8-ounce package milk chocolate English toffee bits, divided
1, 9-inch graham cracker crust

In large mixing bowl, beat cream cheese and sugar together until smooth. Beat in cream until well-blended. Fold in the whipped topping and 1 cup toffee bits. Spoon mixture into crust, sprinkling top with remaining toffee bits. Cover and freeze overnight. Remove from freezer 10 minutes before serving.

Cake Jubilee

Cherry Ice Cream Cake...

2/3 cup heavy whipping cream
2 T butter
1, 11-ounce package milk chocolate chips
1 tsp. vanilla extract
2 pints cherry or cherry vanilla ice cream, softened and divided
3 cups crushed shortbread cookies, divided
1 pint vanilla ice cream, softened

In small saucepan over low heat, heat butter and cream until butter melts. Remove from heat. Add chips. Let mixture stand for one minute and whisk until sauce is smooth. Stir in vanilla and cool mixture for 30 minutes, stirring occasionally. Line bottom and sides of loaf pan with plastic wrap. Spread 1 pint of cherry ice cream into prepared pan. Sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream. Freeze for 20 minutes or until firm. Spread with 3/4 cup chocolate sauce. Freeze for another 20 minutes. Top with remaining cherry ice cream. Sprinkle with 1 cup cookie crumbs. Cover and freeze for four hours. Transfer remaining sauce to microwave-safe dish, cover and refrigerate. Remove dessert from freezer 10 minutes before serving, using plastic wrap to remove dessert from pan. After discarding wrap, press remaining cookie crumbs into sides of cake. Use serrated knife to cut into 12 slices. Warm reserved sauce in microwave and serve over cake.