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Thursday, April 28, 2011

Buster Bar Ice Cream Dessert & Grant is about to turn 19

Well, today I post, that tomorrow my youngest child, Grant is going to be 19.  I realize this ages me (for sure), but it's the truth so I guess it's ok to put it out there.  For several years running now, whomever is having a birthday in our family gets to pick supper that night (be it mom cooking one of their favorites or us going out to eat where the birthday person chooses!).  The birthday person also gets to choose what "treat" they want prepared.  Grant for many years in a row now has chosen, Buster Bar Ice Cream Dessert, in fact it is so much his favorite that I don't even ask him anymore - I just make it!  I think if he had a runner-up choice it would be cherry pie.  I usually only make this dessert for Grant's birthday but when he landed on the honor roll at school one time (he did actually make it more than once - but not every time like his sisters.) He came home from sports practice and I had made the dessert, he immediately knew it was because his mom was so happy he had made the honor roll! So today I make the dessert so that when he comes home (be it this weekend) or the middle of next week (when he will be done with his first year of college!) his dessert will be here and be waiting.

Buster Bar Ice Cream Dessert
1# Oreo cookies, crushed
1/2 c. margarine, melted
1 3/4 c. powdered sugar
1 (12 oz.) can fat-free evaporated milk
1 c. semi-sweet chocolate chips
1/2 c. margarine
1 tsp. vanilla
8 c. low-fat vanilla ice cream  (hey I try to save a few calories where I can and where I feel the flavor or texture does not get compromised)
1 1/2 c. honey roasted peanuts

1.  Combine the crushed cookies and melted margarine and press into the bottom of a 9 x 13" pan (I use my tupperware one, because it has a lid).  Chill.

2.  In a saucepan, over medium heat, combine powdered sugar, evaporated milk, the other 1/2 c. of margarine, and the chocolate chips.  Bring to a boil, stirring constantly, and then boil for 8 minutes.  Remove from heat and stir in vanilla.  Set aside to cool.

3.  Remove your crust from the refrigerator.  Scoop your ice cream over the top of the crust - making sure you cover all of the crust. (may not take 8 c. of ice cream - you can use your own judgement!).  So spread the ice cream to cover the whole crust.  Sprinkle the peanuts over this.  Top with the cooled chocolate sauce.  Cover and freeze overnight!

P.S.  I know my son doesn't read this blog - but Happy Birthday Grant!

Thursday, April 21, 2011

Food Network! Peanut Butter Cupcakes

Ok, I am currently thinking as I have spent the last 3 days in a row walking on a treadmill at SNAP (mind you I try to do this at least 3 times every week and sometimes even 4).  But then I am thinking I likely shouldn't be watching or listening to the Food Network nearly 24/7 as I work from home in my home office.
Case in point:  Paula Deen's show was just on, and she was making what she was calling peanut butter cupcakes - and lo and behold - they are now baking in my oven - the bad news is I went to the kitchen and started making them without watching the end of the show, and I was in such a hurry to get them baking I didn't flip on my t.v. in the kitchen! I know I could go to and look up the recipe but I know that my family isn't big on frosting anyways, so I may just dust them with powdered sugar or we will eat them plain or even add a dollop of Cool Whip - maybe you will want to run to your kitchen as I did and try these:

Peanut Butter Cupcakes
1 box brownie mix
1 c. peanut butter chips
*Preheat oven according to the directions on the back of your brownie mix.  Make the brownie batter according to the directions on the box.  Line your muffin tin with papers, spoon brownie batter into 12 cups - so the cup is not quite half full.  Sprinkle a spoonful of peanut butter chips over this batter.  Take an additional spoonful of batter and pour over the top of the chips.  Bake!

I can't wait to try them! 

Wednesday, April 20, 2011

Company coming?

Do you have company coming this Easter weekend?  I don't, as I will be spending my dollars at the BP Amoco filling up my tank to get to my destination, Bemidji, MN.  So, I don't have to cook, but thought I should share this recipe with those of you who will be cooking and having company.  I was given this recipe from my friend Maria, it is really tasty! And you can make it ahead and just bake it so it is hot and fresh in the morning.  :)

Mix-the-night-before Coffee Cake
1 c. crisco shortening
1 1/2 c. sugar
3 eggs
3 c. flour
1/4 tsp. salt
3 tsp. baking powder
1 c. skim milk
1 tsp. vanilla

1 c. brown sugar
1/2 c. melted butter
3 tsp. cinnamon
1 c. chopped pecans (optional)

*Cream the shortening and sugar until smooth.  Add eggs, one at a time, mixing after each.  Stir in flour, salt and baking powder.  Add vanilla and milk.  Place 1/2 of this mixture into a greased 9 x 13 cake pan.  Combine the topping ingredients (dry ones) and sprinkle 1/2 of it over the layer of batter in the pan.  Place remaining batter over the top.  Sprinkle the remaining dry topping mix over this layer.  Cover and refrigerate overnight.  Before baking pour the 1/2 c. melted butter over the top and bake at 325 for 45-60 minutes.
*You can bake this right away as well - it doesn't have to be refrigerated overnight!

IF  this sounds like to much work, try these:

Chocolate-Filled Crescents
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1/2 c. mini chocolate chips
powdered sugar
*Heat your oven to 350 degrees.  Seperate the crescent dough into 8 triangles.  Place 1 tbsp. of chocolate chips on wide end of each triangle.  Roll up, starting at the shortest side of triangle.  Place on ungreased cookie sheet.  Bake for 15-20 minutes, until light golden brown.  Sprinkle with powdered sugar!

If you have a big crowd to feed then you may have to make 2 or 3 batches of the crescents - as people will want more than one!

Dinner & Dessert!

Well, I have to tell you it's SNOWING as I type this post this morning, really?  Is that necessary?  I suppose last weekends snowfall has melted so time for some more - ugh.  Last Saturday, I went to the Rick Springfield concert  :)  Yay!  Kudos to hubby for lining that surprise up for me.  Rick Springfield is so full of energy and his show was so fun, I could hardly stand it - ha.  I truly felt transported right back to the 80's (minus the big hair and leg warmers) although there were a few fans spotted sporting those!  Anywhoo, last night I had to whip up supper and this is what I made:  I am calling it Pork & Potatoes, I did not use a recipe I just combined some ingredients in a cake pan, put it in the oven and hoped for the best!

Pork & Potatoes
1 Hormel pork loin, I used a garlic/lemon marinated one
6 russet potatoes
1/2 of an onion
1 pint fat-free half & half
*Slice your pork loin into 1" or slightly thicker slices, Place in a saute pan, sprayed with Pam, and lightly brown on both sides.  In the meantime, spray Pam into a 9 x 13 cake pan, start thinly slicing your potatoes (I left the skins on) into the pan.  Slice your onion (as large of slices as you like) and place over the potatoes.  Sprinkle all with pepper.  Place pork slices over the top of this.  Pour the half & half over all.  Cover with tin foil and bake for 1 hour at 350.  Remove tin foil, bump oven temp up to 425 and bake and additional 8-10 minutes. 

Now for the dessert part:

Orange Tea Cake
1/2 c. butter, softened
3/4 c. sugar
2 eggs
1/4 c. milk
1/3 c. orange juice
1 tbsp. orange peel or orange zest
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
*Mix together butter and sugar.  Add eggs.  Add milk, juice and zest.  Stir in dry ingredients.  Bake in a greased loaf pan at 350 for 45-50 minutes. 
**We had this for dessert, sliced with some cool-whip dolloped on top and then sliced bananas!

P.S.  I am still trying to decide what to make for dinner tonight  :)

Monday, April 4, 2011

Windy, Windy Monday . . .at least there is some sun!

Holy for wind.  Rattling pictures hanging on the wall even.  Of course - we here in West Central, Minnesota know that it's not a normal day without some BREEZE, and I mean more than just a nice friendly breeze most of the time.  Last night I watched the Chopped Champions finale, love that show, Chopped!  They get such odd ball ingredients and have very little time to turn them all into something that can be eaten together and has to taste good.  Pretty sure I couldn't do it, ha!  Now bring on Chopped Baking and I might be able to do something.  Last night then went to bed with a new Cooking with Paula Deen magazine - full of recipes a person can actually try and they sound good.  But this is the recipe that really caught my eye, at first run through of the magazine, it's on the back cover and it's a recipe from Martha White muffin mixes.  I haven't tried them yet - but I will, trust me on that.  If you happen to make them before I get to it - please post what you think  :)

Turtle Fudge Chocolate Chip Cookies
1 14 oz. can sweetened condensed milk
2 (7.4 oz.) pkgs. Martha White chocolate chip muffin mix
48 rolo (chocolate/caramel) candies, unwrapped
5 oz. unsweetened chocolate
1/4 c. butter
2/3 c. chopped pecans
non stick cooking spray

Heat oven to 350 degrees.  Coat cookie sheet with spray.  Microwave the chocolate and butter in a bowl until melted together and stir until smooth.  Stir in condensed milk.  Stir in muffin mix, until blended.  Roll tablespoons full of dough into balls, dip the bottoms in pecans.  Place on cookie sheet, nut side up.  Bake 7-8 minutes or until slightly crackled.  Press a rolo candy into center of cookie.  Cool cookies on rack.  Swirl chocolate gently with knife while candy is warm, if desired.