Monday, August 31, 2015

Peanut Butter Chocolate Cake

I made this for my son's 11th birthday. He asked for a Reese's Peanut Butter Cup cake so I improvised with chocolate cake and peanut butter frosting. He loved it! Thank goodness! These kids can be so difficult to please at times!

 

Chocolate Cake
2 c. flour
2 c. sugar
3/4 c. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. milk
1/2 c. oil
2 eggs
2 tsp. vanilla
1 c. boiling water

Combine flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large bowl. Add the milk, eggs, oil, and vanilla. Beat with a hand mixer on medium speed until it is well combined. Turn the speed down to low and slowly add in the boiling water. Continue beating for one minute. Pour cake batter into a 9x13 pan or 2 9 inch round pans. Bake at 350 degrees for 30 minutes or until a cake tester comes out clean when inserted into the center of the cake. Remove the cake from the oven and cool about 10 minutes. Remove from the pan and cool completely before frosting. 


Peanut Butter Mousse Frosting
2 c. creamy peanut butter
2 8 oz, package cream cheese, softened
2 c. powdered sugar
2 Tbsp. vanilla
2 c. cold whipping cream

Using a hand mixer, beat the cream cheese and peanut butter together until smooth. Add the powdered sugar and vanilla and mix well. In a separate bowl with clean beaters, beat the whipping cream until stiff peaks form. Fold the cream into the peanut butter mixture in 3-4 additions. 

Frost the cake generously with the frosting. This makes quite a bit so there will be plenty for the filling between the layers and on the cake. Top with chopped peanut butter cup candy.

Friday, August 28, 2015

Nutty Bars

I started making these years ago because they freeze really well. I would make them ahead of time and eat them slowly - sharing with the kids sometimes. Just kidding, I made them for the kids and ate some because they are delicious and I love them. So do the boys. they get so excited to get a treat with peanuts! They always offer to eat the extra peanuts for me, too. They are such good "helpers"!

 

Nutty Bars
1 box yellow cake mix
1 c. butter
 1 egg
4 c. mini marshmallows
1 10 oz. bag peanut butter baking chips
2 tsp. vanilla
2/3 c. Karo syrup
12 oz. salted peanuts

Mix dry cake mix with 2/3 c. softened butter and the egg. Mix it together well and press into a jelly roll pan, using your fingers to push it to the edges. Bake 10 minutes at 325 degrees. Sprinkle the marshmallows over the cake layer and bake 5 minutes. Cool completely. Melt the peanut butter chips, vanilla, Karo syrup, and 1/3 c. butter together in a pot over medium-low heat, stirring constantly. When smooth, pour over the marshmallows and spread to cover the cake completely. Sprinkle the peanuts over the top and press lightly. If I am going to freeze these, I always cut them first. It can be difficult to cut when frozen. Plus, it's easier to eat a piece if they are already cut...

Monday, August 24, 2015

Blueberry Muffins

More Saturday morning muffins. Who doesn't love a fresh blueberry muffin? I use plain non-fat Greek yogurt in these so they are really moist and even have some protein! And fresh berries! Nutritious, right? Just looking out for my kids...

 

Blueberry Muffins
2 1/2 c. flour
1 1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. oil
2/3 c. milk
1 Tbsp. vanilla
1 c. Greek plain non-fat yogurt
2 c. blueberries

Combine flour, sugar, baking powder, and salt in a large bowl. Make a well.  Add eggs, oil, milk, vanilla, and yogurt. Mix just until combined. Fold in the blueberries. Batter should. still be a little lumpy. Divide into lined or greased muffin tins and bake at 375 degrees for 25 minutes or until lightly golden on top.

Tuesday, August 18, 2015

Fiesta Bake

I don't remember where I got this recipe from anymore. This is one I have been making for nearly twenty years at this point. I love Mexican food and this is a great Mexican-type casserole! Everyone eats it when I make it - always a nice change not to have the "Do we have to have this for dinner?" whine.

 

Fiesta Bake
 1 pound hamburger
garlic granules or powder
onion powder
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
2 15 oz. cans chili beans
1 can undrained corn
chopped olives
8-10 corn tortillas, torn into large pieces
cheese

Brown the hamburger with garlic powder and onion powder. Drain.  Add the sauces, beans, and corn. Pour 1 up of the mixture in the bottom of a large casserole dish (I used a 9x9 square pan). Add a layer of corn tortillas. Repeat layers until sauce and tortillas are gone (about 3 layers of tortillas) ending with a layer of sauce. Top with cheese, then olives. Cover and bake at 350 degrees for 30 minutes.

Thursday, August 13, 2015

Caramel Apple Cider Cookies

These cookies are amazing. I love caramel. Like, love it. Really, really love it. These cookies are best when warm so if you aren't eating them right out of the oven (which is when you should be eating them!) then heat them up in the microwave for about 5 seconds before you eat them.

 

Caramel Apple Cider Cookies
1 c. butter, softened
1 c. sugar
1 box apple cider drink mix - you need all 10 packets
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
3 c. flour
1 bag caramels

Beat the butter and sugar together. Add in the contents of all 10 apple cider packets and beat until light and fluffy. Add in the eggs one at a time, mixing well after each addition, then add in the vanilla. Add the flour, baking soda, baking powder, and cinnamon and mix well. Set the mixture aside and unwrap all the caramels and cut them all in half . Use a medium cookie scoop to scoop out the dough and wrap the ball around one of the caramels. Seal the edges so the caramel doesn't leak out. Repeat for each cookie until you run out of dough. Place on parchment paper covered cookie sheets. Yes, you need this. If the caramel does leak out you will not be happy if you don't have the parchment paper under the cookie. Bake at 35 degrees for about 12 minutes, just until the edges of the cookie begin to brown. Allow to cool for two minutes, then remove from the cookie sheet. Again, the parchment paper is great here because you can simply slide the paper off the cookie sheet and let the cookies finish cooling. Or just eat them.

Tuesday, August 11, 2015

School Lunch

Thanks to all those who have asked what I do for school lunches. I want my kids to eat healthy meals and don't like much of what is served at school, nor can I pay for it. Lunches add up quickly when you are buying for multiple kids! Heck, they add up for one kid! Even buying pre-made things at the store (pudding/ jello cups, granola bars, string cheese, etc) adds up too quickly for us. So here is what I have found works for us, although to warn you: it does take prep work.

First, I make a lot of my own bread. Not all of it, but most of it. I already have several extra loaves of bread frozen in my deep freezer for when I need them. I also go to the discount bread store and will buy bread there. My local grocery store will frequently discount about to expire bread and I will buy as much of that as I can and freeze it as well. I'm all about cheap. I get 100% whole wheat bread with the occasional white loaf because grilled cheese is just better on that and the boys will take leftovers of that for lunches. 

We don't do milk or juice boxes for lunch. My kids get milk for breakfast and dinner, so they are covered in that area. Juice boxes cost a lot and are extra calories they don't need. I buy small water bottles that are 8 oz. and we freeze them the night before. The boys take them out of the freezer in the morning and put them in their lunch box. By the time it is lunch time the water is defrosted and their lunches are still chilled. They bring them home, wash them out, and refill them for the next day.

My boys are normal kids and they like jello cups, just like everyone else. I make ours. generic brands of jello go on sale all the time so I stock up on them when they are cheap and use them for lunches. I bought a bunch of 1/2 cup containers and pour the jello into them and refrigerate for lunch. Sometimes I will also add fruit to the jello. I have also done pudding in the past but my kids don't like it very much so I don't make those any more.
 
 
The jello containers. Please ignore the messy fridge.

We do fruit and vegetables for lunches, too. We pick apples each fall and I make applesauce. These containers have homemade applesauce for lunches, but you could just as easily buy a big bottle of applesauce at the store and do the same thing. I can peaches, too, so they can also take peaches when we have them (they are gone right now). I put together baggies of fresh fruits and vegetables. Grapes are a good choice for us as are cucumber slices. They will also eat carrots, blueberries, etc.  I sometimes get a large containers of plain, non-fat Greek yogurt and add a package of Ranch Dressing mix to it. The boys can take small containers of that to dip their vegetables in.
Some fruit - I need to go shopping!

I have a box in the pantry for other lunch stuff. They can pick one item a day from it. I make granola bars and put them in snack sized bags. Those go in this box. Occasionally I will buy a bag of chips on sale and divide them into baggies that also go in here. Cookies go in here as well. I frequently make cookie dough and freeze it. I make individual balls and flash freeze them so all I have to do is turn on the oven and let them bake when we want cookies for lunches. And this way I can make as few or as many as I like. If I can keep my husband out of them!

Sandwiches aren't fun all the time so some other things I make are Pizza Muffins and Ham Muffins. I'll get those recipes posted soon. I can make a double batch of each and freeze them for lunches. The boys take them out in the morning and the are thawed by lunch time. We will do roll-ups from time to time as well - tortillas with lunch meat and cheese, but those are more expensive so they are a treat. 

Well, those are my lunch ideas and what we do. Feel free to chime in with your ideas!

Sunday, August 9, 2015

Puri

My missionary son wrote home talking about this bread, saying how good it was, so I had to try it out. We all love Naan, another bread from India, so I figured this would be good as well. It is. You fry this one until it is golden. It came out light and a little crispy. My 16 year old actually made the dough for me and I fried it. We even had plenty for everyone to have three pieces each with only one batch! I put a little honey on one of my pieces and that was also delicious. Others put the aloo masala I made with it on the bread and declared that to be good. It seems to be a pretty flexible bread.

 

Puri
1/2 tsp. salt
2 Tbsp. vegetable oil
2 c. whole wheat flour
1 c. warm water
 Additional oil for frying

Measure the flour into a bowl. Add the salt, then the oil. Slowly begin adding the water as you mix the dough with your hands. This will form a bread dough that cleans itself off the sides of the bowl. You don't want to add so much water that the dough sticks to your hands, but you want a flexible and stretchy dough. Knead with your hands until you have a pliable dough that will stretch when rolled into a snake. Roll the dough into small balls (we got about 20) and roll out very thin. Heat the oil in a deep frying pan until a small piece of dough floats to the surface when put in the oil. Cook dough on each side until golden. The dough will puff up as it cooks, but it puffs up even more if you spoon hot oil over it while it cooks. Enjoy!

Thursday, August 6, 2015

Buckeye Brownies

Oh my, these brownie are amazing! A co-worker's wife made them for his birthday and he brought the leftovers in. I tasted them and had to have the recipe! When I made them for my family my kids refused to let them leave the house and immediately wanted me to make them again. Winner recipe!

 

Buckeye Brownies
1 box fudge brownie mix to make a 9x13 pan
2 c. powdered sugar
1/2 c. butter, softened plus 6 Tbsp.
1 c. creamy peanut butter
1 c. milk chocolate chips

 Make and bake the brownie mix according to the directions on the box. Cool. In a medium bowl, combine the powdered sugar, 1/2 c. butter, and peanut butter until smooth. This mixture will be thick. Use your fingers to spread it over the cooled brownies carefully so you don't tear them, pat down. Melt the chocolate chips and remaining butter in a saucepan over low heat, stirring constantly. Spread over the brownies and allow to cool. I usually put them in the fridge so it sets up faster.