sweet potatoes with pecan streusel

I made this sweet potato souffle for Thanksgiving last year, and it was a hit.  Absolutely delicious!  I found the recipe via Pinterest HERE.  I made a few alterations to the recipe (i.e. subbing pecans for walnuts as my family is allergic).  I will definitely make this many times again!

Ingredients:
3 sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
Pinch salt


For the streusel:
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons butter
3 tablespoons packed brown sugar
1 cup mini marshmallows (optional)


Directions:
Microwave the sweet potatoes on high for 13-15 minutes.

Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells (or spoon it back in).

In a small bowl, combine all ingredients for streusel except marshmallows and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-25 minutes. Remove from oven and sprinkle on marshmallows.  Continue to bake for five minutes.  Serve warm.

world's best chocolate chip cookies

This recipe comes from a high school friend, Lauren Pitt.  I make these ALL the time and they are quite honestly the BEST chocolate chip cookies I've ever had!  They're the perfect ratio of salty and sweet.  Mmmmm.


2 c shortening (I use butter flavored Crisco, it's the secret)
2 c sugar
1 c brown sugar
4 eggs
2 tsp vanilla*
5 c flour
2 tsp salt*
2 tsp baking soda
1 bag chocolate chips (Ghirardelli milk chocolate chips work best)


In an electric mixer cream shortening, sugar, eggs, and vanilla til fluffy.  Mix in salt and baking soda.  Slowly add flour.  Don't over-mix.  Mix in chocolate chips by hand.  Bake at 375 degrees for 8-9 minutes (until barely brown - do NOT overbake).  Immediately remove from pan and let cool.


*When I make these I am generous with the vanilla and salt.  I probably do about 3 tsp each rather than 2.  Makes them extra delish.

homemade oreos with cream cheese frosting

 I promise these are the best homemade oreos you will ever have.  They fly off the plate.


Oreo cookies:

2 boxes devils food cake mix (I prefer Duncan Hines brand)
1 1/2 c crisco (butter flavored)
3 eggs
1 tsp vanilla

Combine all ingredients in mixer until well blended.  Roll into small balls and place on un-greased cookie sheet.  Bake at 325 degrees for 8 minutes.  You'll know to take them out when they appear to begin to crack slightly.  Remove from pan and let cool before frosting.


Cream cheese frosting:

8 oz cold cream cheese
5 tbsp softened butter
2 tsp vanilla
2 c powdered sugar

Beat first three ingredients, then gradually add the powdered sugar.  Add food coloring if desired.  So good on these homemade oreos!

taco soup

 I got this taco soup recipe from my friend, Jennilee.  It is so good, and incredibly easy.  Makes a lot -- you could easily feed 6-8 adults.

1 lb ground beef
2 cans Mexican stewed tomatoes
1 package frozen corn
1 taco seasoning packet
1 hidden valley ranch seasoning packet
4 cups water
2 cans kidney beans, drained

Cook meat and then combine all ingredients in large pot and heat.  Serve over Fritos and top with cheese and sour cream.

oven-roasted asparagus with bread crumbs

Tried a new method of cooking asparagus over the weekend.  It was so fast and easy, not to mention delish.

INGREDIENTS

1 lb medium-thick stalks asparagus

Extra virgin olive oil

Coarse Kosher or sea salt

1/4 c breadcrumbs

Fresh grated parmesan

PREPARATION:

1. Preheat oven to 450° with a rack set in the middle. Rinse and pat dry the asparagus. One spear at a time, snap off the bottoms of each stalk where it wants to breaks naturally.
2. Place the asparagus on a sheet pan and toss the asparagus with enough evo just to coat – about 1 tablespoon. Add a generous pinch of salt and toss to coat.
3. Sprinkle the breadcrumbs evenly across the spears and place the sheet tray in the oven to roast for 7-10 minutes.
4. Remove the asparagus from the oven when the breadcrumbs are golden brown and the asparagus tips are starting to brown. Grate Parmesan over all the spears and serve.

homemade peanut butter cups

Yes, I know I haven't posted on this blog in over 18 months. Sincere apologies.

But today is Valentine's Day, and to celebrate I made homemade peanut butter cups for my friends. When all was said and done I made 96 of these puppies! All were delivered last night. It made me feel happy to spread some love around.

They turned out so cute:


[Love how the shadows on the last photo look like little hearts!]

These are so easy to make, and way too delicious for words. Here's the how-to:

1. First, preheat the oven to 350.

2. Next, make your favorite peanut butter cookie dough. My favorite follows this recipe:

• 1 c sugar
• 1 c brown sugar
• 1 c margarine
• 1 c peanut butter
• 2 eggs
• 2 tsp vanilla
• 1/4 c milk
• 3 1/2 c flour
• 1 tsp baking soda
• 1 tsp salt

• Cream margarine, sugars, eggs, vanilla, peanut butter, and milk. Add flour, salt, and baking soda. Mix well.

3. Drop dough by spoonfuls into a non-stick mini muffin pan. Bake for approximately 6-7 minutes.

4. While baking, unwrap the correct amount of miniature Reese's peanut butter cups, set aside.

5. Remove pan from oven and immediately press unwrapped Reese's in the center of each cookie.

6. Allow to cool in the pan for a few minutes and then carefully remove each cookie with a spoon.

7. Place cookies in mini muffin cups of your choice.


It's a peanut butter cup for your peanut butter cup. Mmmmm. Enjoy!

strawberry milkshake cake

I made this festive cake for my family BBQ tonight in celebration of Independence Day. It was a hit, both in looks and taste! This is a great idea for the 4th of July, Pioneer Day, or any summer get-together.

I found the original version of this recipe from Paula Deen's website (see it here), but I've modified it slightly to better meet my specifications.

Strawberry Milkshake Cake:

Ingredients:

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

Strawberry Cream Cheese Frosting

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract (optional)
6 cups powdered sugar
Freshly sliced strawberries and blueberries to garnish

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans or cupcake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean (time may be more or less depending on pans used).

Let cool in pans for 10 minutes. Remove from pans, and cool completely in refrigerator for at least 2 hours.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover for a delicious topping for vanilla ice cream to serve with cake.) Gradually add powdered sugar, beating until smooth.

Frost the cakes (or cupcakes). Garnish with sliced fresh strawberries and blueberries.

Refrigerate until ready to serve.

First was the recipe, now second, is the result:

This cake is DE-LIC-IOUS. It tastes just like a strawberry milkshake.

Paula's recipe called for two 9" rounds, but I decided to make miniature square creations using the square muffin pan made by Wilton (my new favorite Walmart discovery). Love it!

Again, this cake is gorgeous - and equally delicious. One thing I must point out is to make sure the cake has been refrigerated at least TWO HOURS before frosting. It falls apart easily, and the colder and more firm it is when frosting, the better. Also, I didn't use the strawberry extract in mine, and it still tasted just great.

Enjoy!