It's FALL--Time For ALL Things Pumpkin!!!!!!

I LOVE Fall, it's my favorite season! I love all the changing colors and the cooler temperatures...although right now in Michigan it is very cold and feels more like Winter than Fall, and to be honest, I'm feeling a little jipped. It rained for three straight days this week, was sunny yesterday and has been rainy and cold all day again today! Needless to say, I am sick of the rain!

But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)

PUMPKIN BROWNIES

INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour

Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!) 

Give them a try! I would love to know what you think of them too! :-)

A Sweet Treat That's Sure To Make You Smile! :-)

In honor of my Momma being in town, and the fact that we both LOVE all things Pineapple related, when I found this recipe I knew that I was going to have to make it this weekend. It hasn't disappointed!

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans

ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla

Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate. 

This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!

I hope that you'll make this one as well.

A Cool Treat!

I've been in a baking/cooking mood recently...which is a really good thing. I have the meals for the rest of the week planned out and I can't wait to make them all and to share the recipes with all of you!

I made these last night while I was cleaning the house and doing other things. I like to stay busy!

PEANUT BUTTER BARS

INGREDIENTS:

1 C. Butter, melted 

2 C. Graham Cracker Crumbs

2 C. Powdered Sugar

1½ C. Peanut Butter

 

Peanut Butter Bar Chocolate Topping

• ¼ C. Peanut Butter
• 2 C. Chocolate Chips

Instructions

1. Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
2. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
3. Remove from the freezer and cut into individual bars

A Perfect Summer Treat

I had blueberries in my freezer from when I bought them on sale and I decided to use them this weekend to make this wonderful treat. Another "Pin Win", thanks Pinterest!!!

This really is a dessert that is best ice cold.

BLUEBERRY CREAM PIE

INGREDIENTS:

• 3 Cups Blueberries
• 1 Cup Heavy Cream
• 2/3 Cup Sugar
• 4 Tablespoons All-Purpose Flour
• 1/4 teaspoon Salt
• 1 Tablespoon Orange Zest (or Lemon)
• 1 Pastry Pie Crust (homemade or store-bought)

Instructions

1. 400* oven.
2. Pour Blueberries into unbaked Pie Crust.
3. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest.
4. Pour over Blueberries.
5. Bake 35-42 minutes or until a light golden brown on the top.
6. Cool.
7. Store in refrigerator. Best when eaten chilled.

***NOTE*** It does tend to be a little liquidy...so next time I will bake for a bit longer to see if that helps. But it's still good in it's current state. :)

A Yummy Treat

I have been busy helping to get ready for a very special girls High School Graduation Open House this weekend, and been enjoying myself thoroughly in the process! I hope that everything turns out just the way that she envisioned it, and that she has a good time with all those who are celebrating her accomplishments! She definitely deserves it!!!! I'm so proud of you S. and I look forward to all of your future accomplishments, as I know that you will do GREAT things!

Anyway, I made this next recipe for her Open House and I hope that everyone likes them.

CHOCOLATE COVERED PRETZELS

INGREDIENTS:
1 Bag Pretzels
2 Bags White Chocolate Chips; melted
Various Sprinkles of your choice

Melt the Chocolate in a microwave safe dish. I did mine in intervals of 45 seconds, stirring each time until the chocolate was smooth. Dip the top half of a Pretzel in the Chocolate, and let excess drip back off into the bowl. Hold dipped pretzel over a plate or bowl and generously sprinkle with your toppings. Place on a sheet of wax paper to allow chocolate to harden again. Store in an airtight container until ready to serve.

The bro tried a few after they were made and gave his seal of approval. I hope that everyone enjoys them this weekend!

A Summertime Treat!

Hello All! I've been MIA for a while, and I've really been meaning to post. So, today I shall do just that! It's a blustery, overcast day here in Michigan. It looks like it's going to rain, and I'm really missing the warmer temps of earlier this week. This weather has, however, given me a reason to be in my kitchen and also to start the Spring cleaning process on my house! I have a list of things that I'd like to accomplish this week, and I've been able to cross a few of them off today! :) Always a great feeling.

I made these cute little treats today since the bro and I will be going over to some of our very good friends house tonight to watch their kiddos and then hang out with them when they return! It's always nice to try something and the kids LOVE when Aunt Melissa brings them something. Can't wait to see what they think!

S'MORES CUPS

Here's a BEFORE picture:

 INGREDIENTS: (I doubled my recipe. The one below is for a single batch)
1 C. Graham Cracker Crumbs (I used the ones the Keebler has so kindly put in a box)
1/4 C. Powdered Sugar
6 Tbsp. Butter; melted
4 Hershey Candy Bars; divided
12 Large Marshmallows

Preheat the oven to 350. Spray a 24-well mini-muffin pan. Mix the Graham Cracker Crumbs, Powdered Sugar and Butter together in a large bowl. Scoop a scant amount into each muffin well. Use a Tart Shaper to press crumbs into well and form a shallow cup. Bake for 4-5 minutes or until edges of crusts are bubbling. Remove from the oven and place 1 rectangle of candy bar on top of each shallow cup. Use a kitchen shears run under cold water and cut each Marshmallow in half. Place each half, cut side down on top of each candy bar piece. Place back in the oven and bake for 1-2 minutes. Remove and let cool in pan for 15 minutes. Remove to cooling rack. In a microwave safe bowl, melt the remaining Hershey Candy Bar pieces, until smooth. Dip each S'more Cup into the chocolate and return to cooling rack. Allow to cool for 40 minutes to 1 hour before serving. 

Here is my after picture:

They're so cute! I can't wait to try one. Even for this Non-Chocolate Loving girl they sound so good! It only took about 30 minutes to make these as well. Give them a try!!!

Something Scrumptious!

The bro wasn't feeling so well last weekend and as a result he missed out on some yummy foods while the parents were here. He requested that I make something this week, and being the nice sister that I am I decided that I would.

I made these oh so delicious brownies from scratch last night. They are AMAZING!!!! Very rich, but amazing none-the-less! Also very easy to make, which is a huge bonus!

MARSHMALLOW BROWNIES

Before the rest of the baking and Chocolate Frosting

INGREDIENTS:

1 C. Butter

2 C. Sugar

1/3 C. Cocoa

4 Eggs

1 1/2 C. Flour

1 tsp. Salt

2 tsp. Vanilla

1 Bag Mini Marshmallows

Preheat the oven to 350. Soften the Butter and blend in the Sugar and Cocoa. Beat together and add the Eggs one at a time. Add Flour, Salt and Vanilla until evenly mixed.

Spread on a large (10x15x1 inch) greased cookie sheet. Bake for 25 minutes. Remove from the oven and cover the entire top with the 1 bag of Marshmallows. Return to the oven for 3 minutes; until soft and puffy. Remove from the oven and cool completely.

CHOCOLATE FROSTING:

1 Stick Butter; softened

1/4 C. Milk

1-2 tsp. Vanilla

3 Tbsp. Cocoa

2-3 C. Powdered Sugar

Mix all ingredients together with a mixer until smooth. Add more Powdered Sugar or Milk until you reach your desired consistency. Spread on top of cooled brownies. Store in the refrigerator.

I'm not a chocolate fan...GASP, I know, what's wrong with me? I assure you that nothing is wrong with me! :) I do eat chocolate occasionally, and I did try one of these last night and I can tell you that they are so good. The bro took some to work with him and I'm sure that everyone there was thankful that he shared! 

A Very Special Birthday Celebration!!!!

Today we celebrated my niece W's 5th Birthday! We had a party at our house after church. Gramma made homemade Sloppy Joes and Aunt Melissa made Ribbon Jello for lunch. Aunt Melissa also made a 6-Layer Rainbow Birthday Cake complete with a Number 5 on the top! It was frosted with a Lemony Swiss Merinque Frosting that I made as well! It was so much fun.  There was lots of laughter and presents, storytelling by Grandpa and playing on Grandpa's Ipad!!! It really was a lot of fun.

I wanted to share the recipe for the cake and frosting with you all as well. It is a little bit of work to make, but SO VERY WORTH IT in the end. Especially when I saw the look on both of my nieces faces when it was cut into!!! I would do it again in a heartbeat! :)

RAINBOW CAKE:

My Finished Product (I cut out a Paper #5 and sprinkled around it with Stars)

INGREDIENTS:
2 Boxes White Cake Mix (Along with Ingredients to make cake)
Food Coloring

Mix 1 Cake Mix according to package directions. Scoop out in about 2-Cup Measurements into 3 bowls. Tint with desired Food Coloring Color (I.E. Purple, Blue, Green, etc.) Pour into 9-inch round cake pans and bake according to package directions...checking cake about 10 minutes before it would be done as it may cook up faster as you are using less mix.  Mix up the 2nd Cake Mix and separate into 3, about 2-Cup Measurements and tint the other desired 3 colors. Bake. Let cool completely before frosting. 

LEMONY SWISS MERINQUE BUTTERCREAM FROSTING

Filling & Crumb Coat:
9 Egg Whites
1 3/4 C. Sugar
2 C. Unsalted Butter (4 Sticks); cut up into small pieces at Room Temperature
2 tsp. Lemon Extract

Frosting:
5 Egg Whites
1 C. Sugar
1 C. Unsalted Butter (2 Sticks); cut up into small piece at Room Temperature
1 1/2 tsp. Lemon Extract

1. In a Medium Saucepan over Medium Heat whisk the Egg Whites and 1 3/4 C. Sugar for Filling & Crumb Coat until Sugar completely dissolves. Pour into Bowl of Electric Mixer fitted with the Whisk attachment. Whisk on High Speed until mixture is about room temperature. Slow mixer to Medium speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High speed until incorporated; about 5 minutes. Beat in Lemon Extract. You are now ready to assemble the cake into layers. Start with Purple layer on the bottom, put some Filling on top of cake and spread around (don't worry if it goes over the edge as you will use this to frost the cake as well). Once all layers (except top layer) have filling on them; place cake in the refrigerator while you make the Frosting. 

2. For the Frosting: In a medium saucepan over Medium Heat whisk the 5 Egg Whites and 1-Cup of Sugar until the Sugar is completely dissolved. Pour into bowl of Electric Mixer fitted with Whisk attachment and whisk on High until about Room Temperature. Slow mixer to Medium Speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High Speed until incorporated; about 5 minutes. Beat in Lemon Extract. Now you are ready to frost the cake totally. I found it easier to do the sides first and then the top! 

Here's a picture of the Birthday Girl with her slice of cake, and a picture of me with the inside of the cake!

 The Happy Birthday Girl 

Aunt Melissa & her creation

Of Course We Had To Have Dessert Too!

This dessert was specifically requested on this trip to Missouri! I LOVE that my friends like my cooking and baking skills and that they will request things that they like! This was one easy request to fulfill!

BETTER THAN ... CAKE

INGREDIENTS:
1 German Chocolate Cake Mix; and ingredients to make cake
1 Can Sweetened Condensed Milk
1 Jar Caramel Ice Cream Topping (I like to use Mrs. Richardson's Topping)
1 (8 oz.) Extra Creamy Cool Whip
Heath Candy Bar Topping

Bake the cake according to package directions. Once cake is cooled, poke holes all over the cake. Pour the Sweetened Condensed Milk over the top; followed by the Caramel Topping. Top with Cool Whip and spread. Sprinkle Heath Chips over the top of the cake. Refrigerate for at least 30 minutes before enjoying.

***NOTE*** I saw a recipe on Pinterest for a Pumpkin version of this...YES, I said PUMPKIN. You substitute the German Chocolate Cake for 1 White or Yellow Cake and 1 (15 oz.) Can of Packed Pumpkin. You, mix the Cake Mix (minus the makings for the cake..No Eggs, Water or Oil) with the Pumpkin and bake the cake according to box directions, then follow the steps above. I am so going to try this when I'm back home! 

See, I told you that this was an easy one to make. I guarantee that others will love it too!

A Deliciously Easy Cake

I decided that we needed to have something for dessert with Sunday dinner, so I surfed Pinterest and decided to make this delicious cake!

ANGEL FOOD DUMP CAKE:

INGREDIENTS:
1 Angel Food Cake Mix
1 Can Pie Filling (I used Apple today, and added a little bit of cinnamon to the mix)

Preheat the oven to 350. Mix the Cake Mix and Pie Filling together. Pour into an ungreased 9x13 pan and bake for 28-30 minutes. Immediately after pulling out of the oven turn cake upside down to cool a bit; this prevents the cake from sagging in the center. Serve with Cool Whip.

It smells so good! I can't wait to dig in! :)

Coffee Time Will Never Be The Same Again!

I needed to make something for coffee time since my Mom and Gramma were going to be here. My mom went and picked up my Gramma from IL yesterday, and they stopped here and spent the night. I'm hoping that they will come back next week and spend a few days here! It's a nice little vacay for Gramma! :) I know that she and Mom will have a nice time together this week.

The credit for this recipe goes to my friend E. She posted it, and I couldn't believe how easy it was! Not to mention TASTY!!!! I will definitely make this again.

CINNAMON STREUSEL COFFEE CAKE

INGREDIENTS:
1 Yellow Cake Mix (I only had White in the house)
1 Pkg. Instant Vanilla Pudding (If you don't have, you may do without)
3/4 C. Oil
4 Eggs
1 tsp. Vanilla
3/4 C. Water

FILLING:
1 C. Brown Sugar
2 tsp. Cinnamon

Combine the first 6 ingredients & beat according to Cake Mix Directions. Pour half of the batter into a greased 9x13 pan. Sprinkle with half the Filling mixture. Pour remaining batter over the filling. Sprinkle remaining filling over the top. Bake at 350 for 30-40 minutes. When mostly cooled, drizzle with Powedered Sugar Frosting (Powdered Sugar mixed with a little bit of Milk to form a glaze).

This is SOOOOO good! Try it, you'll be hooked!

It's That Time of Year Again!

Well, another year of life has come and gone for me! Tomorrow is my 32nd Birthday! I'm ready for this day...even though it means getting older. To prepare for it, I baked some yummy treats to take to work for a little "party" in the office! They turned out great!

FRUIT PIZZA COOKIES

INGREDIENTS:
1 Pkg. Refrigerated Slice & Bake Sugar Cookies
1 (8 oz.) Cream Cheese; softened
1/2 C. Powdered Sugar
1 tsp. Vanilla
1 1/2 tsp. Lemon Juice
Fresh Fruit of choice

Bake the cookies according to package directions. While cookies are baking, mix together the Cream Cheese and Powdered Sugar until smooth. Stir in the Vanilla and Lemon Juice; set aside until ready to use. To assemble the pizzas, spread about a tablespoon of frosting on each cookie and top with fruit. Refrigerate until ready to serve.

Here's a picture of mine:

Quit drooling over your keyboard! ;) Give them a try, they are sure to be a hit at your house too!

A Neat Treat

I found this recipe on Pinterest and I wanted to try them. They are just so cute!

EASTER EGG HUNT COOKIES

INGREDIENTS:

2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 C. Crisco (or 1/2 C. Crisco & 1/2 C. Butter)
3/4 C. White Sugar
3/4 C. Brown Sugar
1 tsp. Vanilla
2 Eggs
24 Mini Cadbury Cream Eggs

Optional:
Green Frosting
Jelly Beans or M&M's

Preheat oven to 350. Grease a mini-muffin pan. Cream Crisco/Butter, Sugars, and Vanilla. Add Eggs one at a time. In a separate bowl combine Flour, Baking Soda and Salt. Gradually add to wet ingredients. The dough will start to pull away from the side of the bowl. Using about a tablespoon of dough wrap the Mini Cadbury Cream Egg so it's completely covered. Place in Mini Muffin Pan. Bake for about 9 minutes, or until golden. ***IMPORTANT*** Let the cookies cool in pan for about 10-12 minutes until you can "twist" it out. Using your fingertips gently try to twist the cookie to remove it. If cookie seems too soft like it will break apart wait 2 minutes and try again. If your muffin tin is greased the cookie will lift out whole after about 10-12 minutes. But do not let your cookie cool completely in tin or it may adhere itself to the pan and then you will have to scrape it out. Let cookies cool completely on wire rack. Top with Frosting and Jelly Beans or M&M's. Enjoy!

These are the cutest things I've ever seen!

A Dessert Worth Posting!

Another Pinterest recipe! I can't vouch for how these taste (as I've sworn off sweets until my Birthday next month), but from the Bro's reaction, I would say they are pretty good. I will say that they do look delicious!!!

CHOCOLATE CHIP CHEESECAKE

INGREDIENTS:
3 (8 oz.) Packages Cream Cheese; softened
3 Eggs
3/4 C. Sugar
1 tsp. Vanilla Extract
2 (16.5 oz) Rolls Refrigerated Chocolate Chip Cookie Dough

Preheat oven to 350. In  large bowl, beat together Cream Cheese, Eggs, Sugar, and Vanilla until well mixed; set aside. Slice Cookie Dough Rolls into 1/4-inch slices. Arrange slices from on roll onto bottom of a greased 9x13 pan; press together so there are no holes in dough. Spoon Cream Cheese Mixture evenly ove dough; top with remaining slices of Cookie Dough. Bake 45 to 50 minutes, or until golden and centeris slightly firm. Remove from the oven; let cool, then refrigerate. Cut into slices when well chilled.

For even more yumminess, you could top with berries, caramel sauce, or chocolate sauce. Go ahead and give them a try!

My Last Post of 2011!

Wow! I can hardly believe that the year 2011 is coming to a close! Where did the year go? It seems like I blinked and Christmas was here, blinked again and New Year's Eve. I've been blessed in 2011 and am so thankful that the Lord has put so many wonderful people in my life, and given me a wonderful family! 2011 holds a lot of memories for me, but I so look forward to making more memories in 2012!

Tonight I get to celebrate with BOTH family and friends! I'm excited! I will be going over to my brother and sister-in-law's for a little while, as they're having an Open House style night at their house. I'm making a dessert to bring there, and am so happy to be able to help out! Then...I will be going to downtown GR with my "Step-Momma", her boyfriend and their neighbors from across the street. I did this last year as well, and it was a lot of fun! What are your plans for New Year's Eve? Whatever they may be I wish you all a VERY Happy New Year!!!!

This recipe is thanks to my friend S. DB.! She used to make this all the time and it's so good? How can you go wrong with CHOCOLATE?

CHOCOLATE LUSH

INGREDIENTS:
1 Stick Butter; melted
1/4 C. Sugar
1 C. Flour
1/2 C. Chopped Nuts

Mix all the above together and press into the bottom of a 9-inch square pan (I doubled the recipe to make a 9x13).

Here's my crust! YUM

MORE INGREDIENTS:

8 oz. Cream Cheese; softened

1/2 of a Large Container of Cool Whip

1 C. Powdered Sugar

2 (3 oz.) Boxes Instant Chocolate Pudding

Blend and spread on cooled crust. Prepare the Pudding and spread over Cream Cheese layer. Top with remaining Cool Whip.

 The Pudding

The Oh So Yummy Cream Cheese Layer!

***NOTE*** Again, I doubled the recipe to fit in a larger pan!

This dessert really does not dissapoint and is sure to be a hit wherever you may serve it!

HAPPY NEW YEAR!!!!!!!!





One of My Favorites!!!

My Aunt B. makes this each year at Christmastime for our extended family party. Each year I remember how much I LOVE this Salad and wonder why I've never made it?!?! I wanted to share this recipe with all of you so that maybe some of you will make it and love it as much as I do!

PINEAPPLE PRETZEL SALAD

INGREDIENTS:
1/2 C. Butter; melted
1/2 C. Sugar
1 C. Roughly Chopped Pretzel Rod; not too big

Combine above ingredients and bake at 400 for 7-9 minutes on a cookie sheet. Loosen from pan immediately. Cool completely.

1/2 C. Sugar
8 oz. Cream Cheese; softened
12 oz. Cool Whip
20 oz. Can Crushed Pineapple; drained

Blend the Sugar and Cream Cheese. Stir in the Cool Whip and Crushed Pineapple. Store in the refrigerator. Add the Pretzels just before serving.

It's one of those Sweet/Salty combinations that's just oh SO good!

A Super Easy Treat!

I hope that everyone had a very Blessed Christmas! I know that I did! We had a wonderful trip to Illinois to celebrate with extended family, and the Bos Family Christmas Party today was a lot of fun!

I wanted to post this recipe, per the request of a relative!!! ;)

EASY PEPPERMINT BARK

INGREDIENTS:
24 Candy Canes; crushed into pieces
2 Lbs. White Candy Coating/Bark
1/2 tsp. Peppermint Extract

Melt the Candy Coating in a double boiler; stirring until smooth. Stir in the Extract and Candy Cane Pieces. Pour into a Wax Paper covered Jelly-roll pan and refrigerate for at least 2 hours. Take out and break into pieces.

This was a huge hit at the party, and I KNOW that I will be making it again!

Here's a little preview of what Christmas was like this year!

Cookies, cookies and more cookies!

 The kids playing with cousin J.

 Bos Family Christmas Party



A fun family game! Had to draw a Floor, a Christmas Tree, A Mantel with Stocking, Star and ornaments on the tree! All with the plate on your head and not looking! What a riot! 

A Delicious Bread!

I made this bread tonight as part of the Goody Plates for Christmas! My house smelled delicious! This recipe makes 2 large (9x5) loaves, but I used a Pampered Chef Mini-Loaf Stoneware pan...it has 4 wells and made 4 perfect little loaves! The perfect size for gift giving. I needed to double up the recipe...but I made it in 2 separate batches. They turned out wonderfully, and I even have 1 left over to share with my family next weekend when we do our family Christmas on Friday! YAY! :)

PUMPKIN-CRANBERRY BREAD

INGREDIENTS:

3 C Flour

1 Tbs + 2 tsp Pumpkin Pie Spice

2 tsp Baking Soda

1 1/2 tsp Salt

3 C. Sugar

1 (15 oz) Can Solid Pack Pumpkin

4 Eggs

1 C. Oil

1/2 C. Orange Juice (or Cranberry Juice or Water WHATEVER YOU PREFER) (I used OJ)

2 C. Fresh, Frozen, or Dried Sweetened Cranberries

Preheat oven to 350 degrees. Grease & flour two 9x5" loaf pans. (Or you can use parchment paper instead of grease) OR you can use Mini-Loaf Pans

Combine Flour, Pumpkin Pie Spice, Baking Soda &  Salt in large bowl.

Combine Sugar, Pumpkin, Eggs, Oil & Juice in large mixer bowl, beat until just blended.

Add Pumpkin mixture to Flour mixture; stir until just moistened. Fold in Cranberries, then spoon batter into prepared loaf pans.

Bake for 60 to 75 minutes (depending on your oven) or until pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes, then remove from pans to wire rack to cool completely. (If using Stoneware Pans you can remove immediately, or the loaves will continue baking)

 

I cannot wait to share these yummy goodies!

Baking The Days Away!!!!

Wow!!! I can hardly believe that it's the middle of December already? Where did the year go? Lucky for us here in Mid-Michigan we don't have any of that nasty little 4-letter S word on the ground right now. But that could change at the drop of a hat. It has been raining here a lot lately, and I DON'T care for that at all! I heard someone in the grocery store the other day say, "If it's going to be this cold outside it might as well just snow!" My feelings on that are not the same...I can stand the cold and do without the white stuff!!!!

In preparation for Christmas, baking has been the undertaking in my kitchen! Every year I LOVE to try new things and give the gift of goodies to friends and neighbors. This year is not any different! I just have a few more people to add to the list. The bro is happy that he has a sister that loves to cook and bake, so that he can share the wealth with his bosses at work. :) And I'm lucky that I work at a place where both my bosses have HUGE sweet toothes and will love this gift! So, I will be sharing a few posts of recipes with you!

The first is one of my favorites!

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

INGREDIENTS:
1/2 C. Butter, softened

3/4 C firmly packed Brown Sugar

1 tsp. Vanilla

2 C. Flour

1 (14 oz.) can Sweetened Condensed Milk

1/2 C. Mini Chocolate Chips (I use more...like 1/2 a bag!)

1 1/2 Lbs. Chocolate Bark Candy Coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

***Note:*** Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

These freeze very nicely as well! It's a good thing they do, otherwise I couldn't promise that any would end up on the goodie plates or making the trip with my family to Illinois to my extended family! Give them a try, you won't be sorry!

Another GREAT Pumpkin Recipe!

I hope that you all had a very Happy Thanksgiving! I have so much to be thankful for this year...my Faith, Family and Friends top the list!!!!!

We had a great Thanksgiving this year. My parents came into town and we went to my Dad's brother's house. My Aunt R. made a wonderful meal, and I brought along a side dish and 2 desserts, as requested. I decided that I didn't want to make a traditional Pumpkin Pie, so I used the recipe that I'm posting today. It recieved RAVE reviews from my family....So, I guess I would call it a success! :)

Pumpkin Pie Ala Easy

1 1/4 c. Flour
4 eggs
3/4 c. Oatmeal
2 cans 15 oz. Solid pack pumpkin
½ c. Brown sugar
2 cans 14 0z. Sweetened Cond. Milk
½ C. Pecans, chopped
2 tsp. Gr. Cinnamon
2/3 c. Butter or marg.
1 tsp. Ginger
 ½ tsp. Nutmeg
 1 tsp. Salt
Cool Whip

Preheat oven to 350. In Bowl combine flour, Oats, and brown sugar. Chop pecans, add to Bowl. Melt butter in microwave. Add to dry ingredients; mix well. Press mixture onto bottom of Jelly-Roll Pan, using Mix and Scraper Bake 15 min. Cool on Non-stick cooling rack. Meanwhile, lightly beat eggs in Bowl using Whisk. Add pumpkin, sweet cond. Milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 min. Or until filling is set and knife inserted in center comes out clean. Let cool at room temp. Cut into squares and serve with Cool Whip.

These were so easy to make. Give them a try and let me know what you think!