Super fast and easy cake to make for dessert or company! I used pecans, but I think walnuts would work, too. It is moist and sweet and stays fresh for days.
1 yellow cake mix
1 small box butterscotch pudding mix (instant)
3 eggs
1/2 cup oil
1 1/3 cups water
Mix on medium speed for 2 minutes, scrape sides of bowl occasionally.
Pour batter into a greased 9x13 cake pan.
Sprinkle with 1 cup butterscotch chips and 1 cup chopped nuts.
Bake at 350 for 35 minutes.
Let cool on wire rack.
This was the strangest recipe and I wasn’t sure if it would even work. But it did work. And it is super tasty! We ate it at room temperature. Next time we’re eating hot with ice cream on top… Cakey and fudgy at the same time. Almost like a messy lava cake. :)
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 cup sugar
2 Tablespoons cocoa powder
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla
Mix dry ingredient. Add wet ingredients and mix well.
Spread into a greased glass 9x13 baking pan.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa powder
Mix well and sprinkle evenly on top of batter.
Slowly pour 1 1/2 cups of hot water evenly over the top of the cake.
Bake at 350 for 40 minutes. The cake will be gooey and wet on the bottom.
Serve warm or cold.
This is a super easy meal to cook in the crock pot when you are short of time or forgot to start it earlier in the day. It was super tasty and tender! And it’s French… ooo la la! ;)
1/4 cup flour
1/2 tsp salt
1/2 tsp fresh ground pepper
2 pounds beef stew meat
2 Tbsp oil
1 onion, sliced
8 mushrooms, sliced
1/2 cup chopped fresh parsley
3 cloves minced garlic
2-3 bay leaves
1 cup burgundy wine
1/2 cup beef broth
Dredge the stew meat in the flour, salt & pepper mixture. Heat oil in large skillet and brown meat on medium heat. Place beef in crock pot. Pour wine and broth over meat. Top with remaining ingredients. Cover and cook on low for 4-6 hours or high for 3 hours. Serve with mashed potatoes.
This is a variation of one of my boys’ (and my dad’s) favorite breakfast foods. And just the thing to make when you have a bunch of apples!
1 cup milk
2 eggs
1 Tbsp oil
Whisk these together in a bowl.
2 cups flour
3 tsp baking powder
1 tsp salt
4 Tbsp sugar
Whisk in flour 1/2 cup at a time. Add remaining dry ingredients after first cup of flour is mixed. Mix until smooth.
Stir in 1 medium apple, peeled and finely chopped.
Drop into hot oil heated to 375. Cook until golden brown on all sides. Turn while cooking if necessary.
Remove from oil and let drain on plate lined with paper towels.
Toss while still hot in a bag of cinnamon sugar.
Eat right out of the bag! :o)
This summer has been glorious and sunny! If only every summer in the PNW was like this!!! In celebration of yet another sunny morning, I took some homemade strawberry freezer jam out (made with strawberries from my own garden no less) and created this…
1 1-lb loaf Italian bread
1/2 cup strawberry jam (I think it would be pretty tasty with orange marmalade instead)
2 ounces cream cheese, softened
1/8 cup powdered sugar
1 teaspoon grated orange zest
3 eggs
1 cup milk
1 teaspoon vanilla
Slice the bread into 9 slices. Cut each slice in half, making a pocket. Do not cut them all the way through! I made all my pocket slices before cutting them into thin slices all the way through…
Dip each piece of bread in the egg mixture on each side. Don’t soak it too much! Place on a preheated and lightly greased griddle. I set mine at 350.
I love Rhett and Link! I watch their Good Mythical Morning show while I eat breakfast five days a week. One morning, Link happened to mention that poppyseed chicken and how much he loves it. I’d never even heard of poppyseed chicken. But it piqued my interest and I did a bit of research “boop boop boopity boop” (it’s an inside GMM joke). I found a few recipes to get the idea and then went off and made up my own…
Yup! Link was right. So good!!! One of those total comfort food meals and just sticks to your ribs. It’s rich and creamy and delicious… Mmmm!!!
4-5 cups of cooked chicken breast, cubed
8 oz fresh mushrooms, thickly sliced
1 can cream of mushroom soup
3/4 cup sour cream
2 Tablespoons poppyseeds
6 Tablespoons melted butter
1 sleeve of Ritz cracker, crumbled
Preheat oven to 350
Combine chicken, mushrooms, soup and sour cream. Pour into greased casserole dish.
Mix poppyseeds, butter and cracker crumbs. Sprinkle over chicken mixture.
Bake for 30 minutes or until it is bubbly and topping starts to turn golden brown.
Serve over cooked egg noodles.
It’s hard to believe that once upon a time I HATED coconut! Now I can’t even imagine hating coconut. I LOVE the stuff! I’ve had a craving for real honest-to-goodness coconut macaroons for a while now. This seems funny considering the last time I had one I could hardly even keep it in my mouth…
But today I made a batch. They were perfect! They didn’t spread, they were chewy and moist and covered in dark chocolate… Mmmmm!!!
I will be making these again real soon!
1 14oz bag of sweetened shredded coconut (5 cups)
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup chocolate chips
1 Tablespoon shortening
Preheat the oven to 325. Line baking sheet with parchment and spray the parchment with cooking spray. These suckers are sticky!!!
Beat the egg whites, sugar, and extracts with an electric mixer until they are foamy but not white. The sugar might not be completely dissolved, but don’t worry about it.
Stir in the coconut. Mix well.
Pack the mixture into a cookie scoop good and tight. Place on the papered and sprayed baking sheet. You can make them small or a bit larger. But I wouldn’t go bigger than 2 Tablespoons…
Bake for 20 minutes or until the edges start to brown. A bit of the tops will start to brown, too. Don’t overbake them! They will be super dry and icky!
Remove from the oven. Let them cool on baking sheets for a few minutes before removing from the baking sheet. Cool on wire racks.
After the cookies are cool, melt chocolate chips with shortening in microwave. Melt for 1 minute. Stir well. Melt in additional 15 second increments until completely melted and smooth.
Either did the bottoms of the macaroons into the chocolate or drizzle over the tops. Store in the fridge for 3-5 days or freeze for longer storage. But I’m guessing they won’t be around that long…
