Cheater Baked Beans


Cheater Baked Beans

Don’t let the name fool you, these cheat in ease of preparation only, definitely not in flavor!

1 pound bacon

2 (28 ounce each) cans Bush’s Original Baked Beans

2/3 cup brown sugar

1/3 cup ketchup

1/8 teaspoon garlic powder

1 small onion, chopped

1  Preheat oven to 350.

2  Cut bacon into bite size pieces and cook, setting on paper towels to drain after cooking.

3  Mix all ingredients in a 9 x 13″ baking dish and bake uncovered for 1 hour.  Let sit 1/2 – 1 hour before serving.

recipe from Key Ingredient


Cinnamon Zucchini Bundt Cake


Cinnamon Zucchini Bundt Cake

Bob’s dad is in town this week visiting from California so we gathered all the grand kids together that live in Utah and had a big family dinner on Sunday.  My garden is just about done but there were a few zucchini left so I made this cake for dessert.  It was great, amped up zucchini bread!


3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

8 oz cream cheese, softened

2 cups sugar

3 eggs

2 teaspoons vanilla

1 cup (2 sticks) butter, melted and cooled

2 cups ground or shredded zucchini

cinnamon swirl

1/3 cup sugar

1 tablespoon cinnamon

cinnamon glaze

1 cup powdered sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

2 – 4 teaspoons milk

1  Preheat oven to 325.  Spray bundt or tube pan with cooking spray for baking.

2  For cake, whisk together flour, baking soda, baking powder, salt and cinnamon.

3  Beat cream cheese and sugar on medium for 2 minutes.  Add eggs 1 at a time, mixing for 1 minute after each addition.  Mix in vanilla then melted butter.  Beat for 3 minutes on medium high.

4  Carefully mix in flour mixture and then zucchini just until incorporated.

5  For cinnamon swirl, stir together sugar and cinnamon.

6  Pour half cake batter into prepared pan and sprinkle cinnamon swirl evenly over top.  Pour and spread rest of batter carefully over the swirl.

7  Bake for 1 hour or until cake tester inserted in near center comes out clean.  Remove from oven and cool 15 minutes in pan before removing to serving platter.  Cool completely.

8  For the glaze, mix together all ingredients with whisk and drizzle over cake.

recipe from If You Give a Blonde a Kitchen

Chocolate Chip Granola Muffins


Chocolate Chip Granola Muffins

Who doesn’t love a good muffin for breakfast?  Or as a snack?  Or as dessert?  I could eat them all day long and these were no exception.

2 1/4 cups flour

1 cup granola

3/4 cup brown sugar

2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

3/4 cup oil

1 teaspoon vanilla

1 cup chocolate chips

1/2 cup nuts, I used almonds but walnuts or pecans would be great too

1 Preheat oven to 350 or 325 for dark colored pans.  Line muffin pans with paper liners.

2  Combine flour, granola, brown sugar, baking powder and salt in a large bowl.

3  In another bowl, whisk together eggs, milk, oil and  vanilla and then add to dry ingredients and stir until combined.  Fold in chocolate chips and nuts.

4  Scoop into prepared pan.  Bake for 15 – 18 minutes.  Cool for a couple minutes in pan before removing to cooling racks.

Yield:  2 dozen

recipe from Creations By Kara

Brown Butter Zucchini Coffee Cake


Brown Butter Zucchini Coffee Cake

My daughter Courtney loves zucchini bread and coffee cake so when I saw this recipe I knew I had to give it a try for her.  We took it over to her last night and dug right in and I have to say that it was the perfect match of zucchini bread and coffee cake, smelled and tasted just as I had hoped it would, delicious!


1 stick (8 tablespoons) butter, cut into pieces

2 1/2 cups flour

1 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 cup sour cream or yogurt

1 egg

2 teaspoons vanilla

1 1/2 cups shredded or ground zucchini

streusel topping

4 tablespoons butter, cut into pieces

1/2 cup packed brown sugar

1/2 cup flour

1/2 teaspoon cinnamon


1 – 2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1  Preheat oven to 350.  Grease bottom of 9 x 13″ pan.

2  For the cake, melt butter over medium low heat then continue to cook, stirring occasionally, until butter turns golden brown and has a nutty aroma.  Pour into small bowl and let cool.

3  Whisk together flour, brown sugar, baking soda, salt and cinnamon in a large bowl.

4  Whisk together browned butter, sour cream or yogurt, egg and vanilla in a small bowl.

5  Add liquid ingredients to dry and stir just until combined.  Squeeze excess moisture out of zucchini then stir into batter until combined and moistened.  Pour into pan.

6  For streusel, brown the butter as directed above then combine all streusel ingredients together and sprinkle over batter.

7  Bake 30 – 35 minutes until cake is light golden brown and toothpick inserted in center comes out clean.  Let cool on wire rack.

8  For the glaze, combine all ingredients in small bowl and whisk until smooth.  Drizzle over cake.

recipe from Two Peas and Their Pod

Easy Coconut Cream Pie


Easy Coconut Cream Pie

I am not the world’s greatest pie make but then I guess I’m not the world’s worst either.  I volunteered to make a pie for a party and coconut cream seemed like the easiest option, this recipe in particular.  Bob said it was great (I don’t really like to eat pie either).

2 (3.4 oz each) boxes of vanilla instant pudding

2 cups cold milk

2 cups thawed Cool Whip, divided

1 cup coconut, divided

1 (6 oz) ready to use graham cracker crumb crust

1  Beat pudding mixes and milk together with a whisk for 2 minutes. Fold in 1 cup Cool Whip and 3/4 cup coconut then pour into pie crust.

2  Refrigerate 4 hours or until firm.  Toast the remaining coconut.

3  Top pie with Cool Whip and sprinkle with toasted coconut.

recipe from Kraft Recipes

Missionary Name Tag Fondant Cake


Missionary Name Tag Fondant Cake

I made this cake for our friend Adam who leaves today to start serving his LDS mission in the San Fernando Valley in California after he does his time in the MTC (the Missionary Training Center).  It’s a 9 x 13″ brown sugar cake made from the White Almond Sour Cream Cake recipe, frosted with my favorite Basic Buttercream Icing and then covered in Wilton Black Fondant with the letters cut from Wilton White Fondant.  We will miss you Adam but the people of the San Fernando Valley are getting one awesome missionary sent their way!

Lemon Chiffon Cookie Cups


Lemon Chiffon Cookie Cups

It was my cute friend Cami’s Bridal Shower this morning so I made these sweet little cookie cups for the happy occasion.  They were really easy and really yummy!


1 pouch sugar cookie mix plus ingredients to make cookies


4 ounces cream cheese, softened

1 stick butter (1/2 cup), softened

4 cups powdered sugar

Wilton Treatology System’s Sweet Meyer Lemon (10 drops) and Creamy Vanilla Custard (4 drops) Flavor Concentrates

yellow sanding sugar for decorating

1  For cookies, preheat oven to 350 or 325 for dark colored pans.  Spray wells of mini muffin pan with cooking spray for baking.

2  Prepare cookie mix as directed on package.  Scoop 1″ balls into each well and bake for about 10 minutes until just starting to brown around edges.  Immediately upon removing from oven, carefully press with mini tart shaper to make cookie cups.  Let sit in pan 15 minutes before removing carefully from pan to cooling rack to cool completely.

3  For filling, beat cream cheese and butter until creamy.  Slowly beat in powdered sugar until smooth then add flavoring and beat until combined.  Pipe or scoop filling into cookie cups and sprinkle with sanding sugar.

Yield: just under 4 dozen

recipe inspiration from Thirty Handmade Days