Tuesday, September 29, 2009

Pumpkin Sheet Cake

I got this recipe from a gal I went to college with. I hadn't made it in forever and now I am asking myself why I went so long without it! It is SO moist and delish and perfect with the cream cheese frosting. Are you feeling fallish yet?

4 eggs
1 c. oil
2 c. pumpkin
1 2/3 c. sugar

Mix together in large bowl. In separate bowl combine:

2 c. flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Add dry ingredients at once to wet mixture and stir until well combined. Add 1/2 bag mini chocolate chips (mine were the regular ones) and stir. Spread in greased jelly roll pan (aka cookie sheet with edges). Bake at 350 for 20-25 minutes. Frost when cool.

Cream cheese frosting

2 1/2 T butter, softened
1/2 pkg cream cheese, softened
2-3 c powdered sugar
1-2 T milk
1 tsp vanilla

Beat all together until whipped. Spread on cooled cake.

Monday, September 28, 2009

Ham and Cheese Omelet Roll

This is also from Brooke. She made this for me after we had Ryan and it was an instant hit! I've made it many times since and everyone loves it (but it always tastes better when someone else makes it for you)!


4 ozs. cream cheese, softened
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
12 eggs
2 Tbsp. Dijon mustard
2 ¼ cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
½ cup thinly sliced green onions


1. Preheat the oven to 375°. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.

2. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.

3. In a large mixing bowl, beat the eggs until blended. Add cram cheese mixture; mix well. Pour into prepared pan.

4. Bake for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 more cup of cheese.

5. Roll us from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until, cheese is melted.

Hot Artichoke and Spinach Dip

This recipe is from Brooke. It was on her blog a while back and I made it for Paige's blessing and I think the bowl was licked clean! Delish!


1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded
parmesan-romano cheese
½ cup shredded mozzarella cheese
ozs. prepared alfredo sauce
1 tsp. minced garlic
ozs. cream cheese, softened


1. Preheat oven to 350 degrees.

2. Combine ingredients thoroughly in a bowl and spread mixture into an 8 x 8 baking dish.

3. Bake for 25-30 minutes or until cheeses are bubbling and melted.

Chocolate Trifle

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

(I used about 1/2 of a pan of Outrageous Brownies--recipe listed a few months ago, instead of a brownie mix. Next time I make this I will add about an additional 1/4 cup milk to the chocolate pudding to make it a little softer. I used real whipped cream in the layers just because that's what I had and it was heavenly. I also topped it with a few Reeces Peanut Butter Cups. Next time I think I'll put a few in the layers too.)

Monday, September 21, 2009

Cinnamon Caramel Corn with Pecans & White Chocolate

This popcorn tastes just like a cinnamon roll and it is sinfully addictive. Beware!
Recipe by Our Best Bites

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar, cinnamon, and salt in a 4 C capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Sunday, September 13, 2009

Homemade Applesauce using slow cooker

OK - I know that most of you probably have already made applesauce but this was a first for me so I thought I'd share my recipe found on the internet.

Using your Crockpot add about 10 peeling and cored apples.
1 cup water
1/2 cup sugar or to taste (some people use brown sugar)
1 tsp of cinnamon if desired
1/2 tsp nutmet if desired

Let it cook about 4 hours - mix and serve!