Graham Streusel Coffee Cake

by penji1
Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

My father in law came for a visit so we invited all the grandkids who are living near us to come over for dinner.  I made this for dessert and it was a hit and so easy to make.

streusel

1 1/2 cups graham cracker crumbs

3/4 cup brown sugar

3/4 cup chopped pecans

1 1/2 teaspoons cinnamon

2/3 cup melted butter

cake

1 package yellow cake mix plus ingredients to make cake

drizzle

1/2 cup powdered sugar

1 tablespoons milk

1  For streusel, combine crumbs, sugar, pecans and cinnamon in medium bowl and stir until combined.  Stir in butter until mixed well.

2  For cake, spray 9 x 13″ pan with cooking spray.  Prepare cake mix according to package directions.  Pour half the cake batter into the prepared pan.  Sprinkle with half the streusel.  Spoon remaining cake batter over top.  Sprinkle with rest of streusel.  Bake at 350 for 40 -45 minutes or until toothpick inserted in center comes out clean.  Allow to cool.

3  Whisk together powdered sugar and milk and drizzle over cake.

recipe from Taste of Home

Chocolate Chip Cake

by penji1
Chocolate Chip Cake

Chocolate Chip Cake

My cute neighbors across the street had a baby boy so I got to take dinner to them last night.  I made them this chocolate chip cake for dessert so I didn’t get to try it and report on how it tastes but it looked and smelled delicious.

cake

2 cups flour

1 1/2 sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups sour cream

2/3 cup butter, softened

1 teaspoon vanilla

3 eggs

middle and top

cinnamon and sugar, approximately 4 tablespoons

1 bag chocolate chips, divided

1  Preheat oven to 350, 325 if using a glass pan.  Grease 9 x 13″ pan with cooking spray.

2  Beat together all cake ingredients on low for 1 minute then on medium for 3 minutes.  Pour half of the batter in the pan.  Sprinkle with half the cinnamon and sugar and half the chocolate chips.  Pour remaining batter over top and spread to cover.  Top with remaining cinnamon and sugar and chocolate chips.

3  Bake for 30 – 35 minutes or until toothpick comes out clean.

recipe from Mel’s Kitchen Cafe

Brown Sugar Bars with Brown Sugar Frosting

by penji1
Brown Sugar Bars with Brown Sugar Frosting

Brown Sugar Bars with Brown Sugar Frosting

New fav right here, I just ate a small one for inspiration before embarking on this post, it was dreamy, just like the other 12 small pieces I’ve eaten.

bars

1 stick butter

2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking powder

frosting

1 stick butter

1 cup brown sugar

4 tablespoons milk

2 cups powdered sugar

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  For bars, melt butter in medium saucepan over medium heat.  Remove from heat when butter is melted and stir in brown sugar until smooth.  Add eggs and vanilla and mix well. Stir in flour and baking powder until well blended.

3  Pour batter into prepared pan and bake 20 – 30 minutes until toothpick in center comes out clean.  Remove from oven and let cool.

4  For frosting, melt butter in medium saucepan over medium heat.  Add brown sugar and cook and stir for 2 minutes.  Slowly add in milk, stirring constantly.  Bring to a boil, always stirring.  Remove pan from heat and mix in powdered sugar.  Cool 15 – 20 minutes then spread over bars.

recipe from Six Sisters Stuff

Tomato Salad with Pancetta Crisps

by penji1
Tomato Salad with Pancetta Crisps

Tomato Salad with Pancetta Crisps

This salad is an easy and yummy way to use up some garden produce!

6 thin slices pancetta or bacon

1/4 cup balsamic vinegar

1/4 cup olive oil

salt and pepper

3 large tomatoes, chopped

1 English cucumber, halved lengthwise and sliced

1/2 red onion, chopped

1  Preheat oven to 350.  Place pancetta or bacon on baking sheet and bake until crispy, about 13 minutes.  Remove from oven, cool then crumble.

2  Whisk vinegar, olive oil, salt and pepper together in small bowl.

3  Combine tomatoes, cucumbers, and onion in large bowl and toss to combine.  Pour dressing over and toss to coat.

4  Let sit at room temperature for 30 minutes, stirring occasionally.  Just before serving, scatter with pancetta or bacon.

recipe from Food Network

Dark Chocolate Waffle Bowls

by penji1
Dark Chocolate Waffle Bowls

Dark Chocolate Waffle Bowls

Just me over here still having fun with my new waffle bowl maker.  We had waffle night here last night with some of my daughter’s friends and I made Waffle Love Waffles and these babies too!  Who doesn’t want their ice cream sundae in a Dark Chocolate Waffle Bowl?

3/4 cup flour

2 tablespoons sugar

1/4 cup cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons melted butter

1 cup buttermilk

1 egg

1/2 cup chocolate chips

1  Whisk together dry ingredients.

2  Whisk together wet ingredients in another bowl.

3  Mix wet ingredients into the dry just until well blended then add in chocolate chips.

4  Pour scant 1/2 cup batter into preheated waffle bowl maker and cook until crispy.

recipe included with Dash Deluxe Waffle Bowl Maker

 

Baked Pasta with Beef

by penji1
Baked Pasta with Beef

Baked Pasta with Beef

Dinner doesn’t get any easier than this and bonus, it was yummy!

2 1/2 cups (7 oz) pasta of your choice (I used 16 oz of ziti )

1 pound hamburger

1 (26 oz) jar spaghetti sauce (I used a 32 oz jar)

1 1/2 cups (6 oz) shredded mozzarella (thought I had mozzarella but only cheddar so used that)

1/4 cup Parmesan cheese

fresh basil for garnish (forgot these)

1  Heat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  Cook pasta according to package directions, drain and return to cooking pot.

3  Brown hamburger and then drain off fat.

4  Add hamburger, spaghetti sauce, and 1 cup of mozzarella to pasta in cooking pot and stir to combine.  Pour into prepared baking dish and top with remaining mozzarella and Parmesan.

5  Bake uncovered 20 minutes or until heated through.  Garnish with basil leaves.

recipe from Pillsbury

Elbow Macaroni with Crispy Breadcrumbs and Broccoli

by penji1
Elbow Macaroni with Crispy Breadcrumbs and Broccoli

Elbow Macaroni with Crispy Breadcrumbs and Broccoli

Delicious dinner.  That is all.

6 tablespoons olive oil, plus more for drizzling

1/2 cup breadcrumbs

zest of 1 lemon

3 cups (12 oz) elbow macaroni

4 cups chopped broccoli

1 clove garlic, minced or pressed

1 cup chicken stock

1 cup shredded parmigiano-reggiano

1  Cook pasta according to package directions.  While pasta is cooking, in a large skillet, over medium heat, add 2 tablespoons olive oil then add breadcrumbs and toast, stirring constantly, until crisp and golden, about 4 – 5 minutes.  Scrape into small bowl and set aside.

2  Wipe out skillet and return to medium high heat.  Add remaining 4 tablespoons olive oil and when oil is hot, add broccoli and toss to coat.  Saute until it turns bright green, about 2 – 3 minutes, then add garlic.  Cook until garlic is fragrant, about 1 minute, then pour in stock.  Simmer until broccoli is tender, about 5 – 6 minutes.

3  When pasta is done, scoop out with small strainer or slotted spoon and add directly to skillet, reserving pasta water.  Simmer pasta with sauce to blend flavors, 1 – 2 minutes, then drizzle with 1 tablespoon or so of olive oil and toss.  If sauce seems too dry, add 1/2 cup pasta water.

4  Remove from heat and stir in cheese.  Serve in bowls topped with toasted bread crumbs.

recipe from Food Network

Chocolate Topped Harry Potter Cupcakes

by penji1
Chocolate Topped Harry Potter Cupcakes

Chocolate Topped Harry Potter Cupcakes

This week I got to make these adorable cupcakes for my friend Madison’s Harry Potter themed baby shower.  The cupcakes were made from this recipe and the frosting from this recipe.  I got the molds for the toppers from Amazon (here and here) and used Wilton Candy Melts from Michaels.  The scarves are all made from Wilton Fondant which I got in small packs at WalMart.  The Bertie Botts Every Flavor Beans came from Zurchers.

Chocolate Topped Harry Potter Cupcakes

Chocolate Topped Harry Potter Cupcakes

And now for a closer look

Bertie Botts Every Flavor Beans, a quill, a Ravenclaw scarf and a wizard's hat

Bertie Botts Every Flavor Beans, a quill, a Ravenclaw scarf and a wizard’s hat

a Slytherin scarf, Harry Potter glasses, Hedwig and a broomstick

a Slytherin scarf, Harry Potter glasses, Hedwig and a broomstick

wizard's hat, Scabbers the rat, Hufflepuff scarf and a chocolate frog

wizard’s hat, Scabbers the rat, Hufflepuff scarf and a chocolate frog

Gryffindor scarf, witches hat, Hedwig and Ravenclaw scarf

Gryffindor scarf, witches hat, Hedwig and Ravenclaw scarf

Hufflepuff scarf, lightening bolt, broomstick and Ravenclaw scarf

Hufflepuff scarf, lightening bolt, broomstick and Ravenclaw scarf

Thanks for letting me be a part of the fun Madison and Kelly!

Strawberry Freezer Jam

by penji1
Strawberry Freezer Jam

Strawberry Freezer Jam

I used to make this all the time when the kids were little and then just fell out of the habit so this year after much begging from the family I decided to give it a go again.  I forgot how easy it is to make!  Plus a grocery store near me had strawberries on sale for $7 a flat which is about 8 pounds of strawberries.

3 1/4 cups crushed strawberries (I run mine through the food processor)

1/4 cup lemon juice

4 1/2 cups sugar

1 box MCP Premium Fruit Pectin by Sure Jell

1  Mix strawberries and lemon juice together in a large bowl.

2  Stir in box of pectin and mix thoroughly.  Set aside and stir every 5 minutes for 30 minutes to dissolve pectin completely.

3  After the 30 minutes, stir in sugar gradually.  Keep stirring until sugar is dissolved and no longer grainy.

4  Pour into containers and cover.  Let stand at room temperature for 24 hours or until set.

Can be kept in fridge for 3 weeks or freezer for 1 year.

 

I bought 2 flats of strawberries, about 16 pounds and ended up with this

Strawberry Freezer Jam

Strawberry Freezer Jam

recipe from box of MCP Premium Fruit Pectin by Sure Jell

Healthy No Bake Chocolate Peanut Butter Cookies

by penji1
Healthy No Bake Chocolate Peanut Butter Cookies

Healthy No Bake Chocolate Peanut Cookies

Another gluten free treat for my gluten intolerant missionary friend, they were quite tasty!

1/2 cup creamy peanut butter

1/4 cup honey or maple syrup

1/4 cup coconut oil, measured in solid state

2 tablespoons cocoa powder

1/4 teaspoon sea salt

1 teaspoon vanilla

1 cup quick cooking oats

1/4 cup shredded coconut

1  Line a cookie sheet with wax paper.

2  Heat peanut butter, honey, salt and coconut oil over low – medium heat, stirring continuously, until melted and combined.  Stir in vanilla and cocoa, then add oats and coconut, stirring to combine.

3  Drop by 1 tablespoon onto prepared baking sheet.

4  Put in fridge or freezer until hardened.

recipe from Joy Food Sunshine