Friday, January 29, 2016

Cherry Struesel Dessert Pizza

While making plans for our Youth Group Valentine's Dinner, the youth leader came across this recipe for our dessert. But I decided I should make one before we made our decision. I am so glad we did!

You know how sometimes when you're making something, you just know it's not right? I knew pretty much right away this just wasn't going to work.

I was right! It was horrible! Hard, dry, just plain icky...

Then I started to think about what I would do, if it were my recipe. Went to the store, picked up new ingredients and whipped up a second one. Tried it out on my out-of-town guests and the youth group kids... PERFECT!

*Side note: Wal-Mart's Great Value brand pie filling has just as much fruit as the name brand claiming to have 20% more fruit and no high fructose corn syrup!

1 white cake mix

1/2 cup butter, softened

1 egg

1/4 cup brown sugar

1 can cherry pie filling

Mix cake mix and butter until crumbly. Remove 2/3 cup and add brown sugar. Mix into a streusel topping.

Add egg to remaining cake mix/butter mixture. Mix until smooth.

Press into an 11-12" circle on greased baking sheet.

Bake at 350 for 10 minutes.

Spread pie filling on top. Top with streusel topping. You might have a bit left over...

Bake for another 15 minutes or so. The pizza will be golden brown on the edges.

Serve in a small slice, warm with a scoop of vanilla ice cream. Store leftovers in the fridge.

Monday, January 25, 2016

Irish Mocha

In honor of National Irish Coffee Day, I made myself an Irish mocha. Like Irish coffee, only better because there's chocolate... ;) 

All you need is a 6oz cup of coffee, a heaping Tablespoon of hot cocoa mix, 1 shot of Irish cream, 1 shot of Irish whiskey, some whipping cream and a pinch of nutmeg. 

That's it...

Wednesday, January 20, 2016

Soda Biscuits

These are absolutely, hands down the BEST biscuits ever! They are light, fluffy, tender, buttery deliciousness! They don't look pretty but we LOVE them! In fact, we have declared them too tasty to use for biscuits and gravy. And that's really saying something because we really love our biscuits and gravy around here.

Bake up a batch to go along with a pot of your favorite soup for a lovely cold winter's night supper.

Don't worry if the dough seems a bit wet. It is. And they will spread some, but they'll be just fine... :)

2 cups Bisquik baking mix (I use a homemade one)
1/2 cup lemon lime soda
1/2 cup sour cream
1/4 cup butter

Preheat oven to 450. Put butter in glass baking pan and place in oven to melt. (Don't let it brown!)

Mix baking mix, soda, and sour cream together. Remember, it will be wet.

Drop into the buttered baking pan.

Bake for 15 minutes or until golden brown on edges and lightly browned on top.

Let sit for 5 minutes before removing from pan. Eat while hot.

Monday, January 18, 2016

Butterbeer for Grown-Up Muggles

I found this butterscotch soda made by Reeds at a grocery store down where my boys go to college. While I like it all on it's own, I found a way to make it even better...

Just pour one bottle of Flying Cauldron Butterscotch Beer into a chilled glass. Add one 1.5 oz shot of Eastside Distillery's Holiday Egg Nog Advocaat Liqueur.

It's just what you need for a Harry Potter marathon...

Wednesday, January 13, 2016

Sticky Toffee Pudding

Sometimes your food and your movie just have to coordinate. And I believed that Sherlock's Abominable Bride needed Sticky Toffee Pudding. I was right...

1 cup dates, cut up
1 1/2 cup water

Cover dates with the water in small saucepan. Bring to a rolling boil. Lower heat and simmer for 2 minutes. Remove from heat. And let sit.

1/3 cup butter, softened
1 cup packed brown sugar
2 teaspoons vanilla

Cream together.

2 eggs

Add 1 egg at a time, mixing well after each egg.

3 Tablespoons molasses
2 Tablespoons dark corn syrup

Beat well.

1 2/3 cup flour
1 1/2 teaspoon baking powder

Mix together. Add to butter and eggs in 3 equal portions, mixing after each one.

Take the date and water and puree them together in a blender or food processor. Stir in 1 teaspoon baking soda.

Mix into the batter until smooth.

Pour into greased and sugared muffin tin. This will make about 18, depending on the size.

Bake at 350 for 15-20 minutes, or until center is firm.


1 cup whipping cream
1/2 cup butter
1/2 cup packed brown sugar
2 Tablespoons molasses
4 Tablespoons dark corn syrup
4 teaspoons vanilla

Bring to a slow rolling boil over medium heat. Boil for 2 minutes.

Let cool a couple of minutes.

Serve puddings warm with sauce poured over the top.

Store leftovers in fridge and rewarm before serving.