Try-It-Tuesday

Summer means s'mores to me. I love them over a campfire, made indoor style out of Golden Grahams, and now I have a new one to add to the list. These yummy cookie bars (smarshmelwo cookies as Kate calls them) are a fun alternative to the traditional campfire treat.

S’more Cookies

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
7 3/4 ounces milk chocolate (5 Hershey bars!) (or a bag of choc. chips)
3 cups miniature marshmallows

Directions
1. Heat oven to 350°F.
2. Grease 8-inch square baking pan.
3. Beat butter and sugar until well blended in large bowl.
4. Add egg and vanilla; beat well.
5. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
6. Press half of dough into prepared pan.
7. Bake 15 minutes.
8. Arrange chocolate over baked layer, breaking as needed to fit.
9. Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
10. Bake 10 to 15 minutes or just until lightly browned.
11. Cool completely in pan on wire rack.
12. Cut into 16 bars.

I think these would also be delicious with peanut butter or butterscotch chips added.

Try-It-Tuesday

Lemonade Slurpers

Find some stick candy. (I had to get this from a candy store.) I think the best flavor is peppermint, but my kids also like grape or strawberry.

Get some nice big lemons and roll them all around on the counter. Get them nice and squishy. Then wash them off.

Cut a small slit in the peel. I think a V shape works great.

Break a candy stick in half and shove it in the lemon.

Give the lemons a good squeeze (the more you squeeze, the more juice you'll get), then suck the juice up the candy stick.

Tastes like a gourmet lemonade! Try the peppermint, you won't be disappointed.

Try-It-Tuesday

Can you even believe it?!! I did a Try-It-Tuesday post! Hooray!

Today we're going to make "Red, White, and Blues". A tasty treat, just in time for your Fourth of July bash!

Start with your melted (or mostly melted if you're impatient like me) butter, and sugars. Cream them together then add the eggs.

Let it mix for a few minutes. It gets all fluffy and pretty. Add the flour, soda, and salt.

And now for the "red, white, & blue". Dried cranberries, white chocolate chips, and dried blueberries. Sounds like and interesting combo, but trust me, it works.

Pour 'em right in. And you certainly don't have to plate them all gorgeous-like before hand. But it does look like a little flag falling into your cookies if you do. (Cheap thrills, I know.)

Mmmmm....see all the patriotic bits of goodness in there? Delish I tell ya, delish!

Red, White, & Blues

1 1/2 c melted butter (real, salted butter)
2 c. brown sugar
1 c. white sugar
Cream together then add:
2 eggs
2 egg yolks
1 tsp. vanilla
Mix until light and fluffy.
Add:
4 c. flour (this is a fairly soft dough, but if it seems really wet, add a little more.)
1 tsp. baking soda
1 tsp. salt
Mix together then add:
1 package white chocolate chips
1/2 package dried blueberries (add more berries if you like)
1/2 package dried cranberries

Bake at 325 degrees for 12-14 minutes, let cool on pan before removing. (Helps keep them soft.)

Try-It-Tuesday

I realize it's Cinco De Mayo and I should probably be doing a delicious Mexican recipe, but...

Ever since I read the words, "candy bar filling" on Wish Trish's blog I have been dying to try this cake. Last night was the night! A very tasty treat indeed! Bear with me, I will give 3 separate recipes, but oh so worth all three! (And Trish makes wedding cakes and such, so these recipes are large. I halved everything and they were perfect for a two layered 9 inch round cake. If you want to see pictures of her beautiful cakes, just search "candy bar cake" on her blog.)

First up, Trish's no-fail cake recipe:
2 (18 ounce) boxes white cake mix (I like Betty Crocker)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
...
2. Add the remaining ingredients and beat for 2 minutes.
...
3. Pour into greased and floured cake pans, filling each pan a little over half full....
...
4. Lightly tap cake pans on counter to bring air bubbles to top....
...
5. Bake in preheated 325° F oven until cake tests done. I don't put a baking time here because it depends on the size of the pan. (For my two 9 inch rounds it took about 30 minutes.)

*This is an easy cake to change the flavor of. You can make it with lemon for lemon cake, use a different flavor cake mix (whole eggs instead of whites), etc.

While your cakes are baking away, get started on the filling and frosting.
Candy Bar Cake Filling (Tastes a whole lot homemade chocolate pudding to me!)
1/2 cup sugar
5 tablespoons cornstarch
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups whole milk or half-and-half
3 egg whites (beat with a fork until frothy)
1 tsp. vanilla
8 ounces chocolate bars, any flavor (I used Dove Promises)

1. Combine all ingredients except vanilla and chocolate bars in a heavy saucepan.
...
2. Stir constantly until mixture boils. Boil and stir one additional minute. Do not leave unattended.
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3. Remove from heat.
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4. Add the vanilla and chocolate bar pieces.
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5. Stir until chocolate is completely melted.
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6. Pour into a bowl. Press plastic wrap directly onto surface (to prevent pudding-skin). Chill. Don't fill your cakes until this mixture is completely cool throughout.
...
Trish's Tip:
Filling a cake is simple if done over time. Filling a cake the day you are going to eat it is a race against the clock. My suggestion is to cut your cakes how you want them, pipe icing about the circumference of your finger around the outer edge to be filled, and freeze it for several hours before filling. This allows your filling to stay contained, and also provides support so that the outside of your cake doesn't "burp" as it warms up. After filling re-freeze before stacking and icing.



Trish's Stiff Whipped Cream (Oh my word, just give me a spoon, SO yummy!)
1 bottle (4 cups) heavy whipping cream
1/2 cup sugar
1/2 tablespoon vanilla
and your choice of instant pudding mix (I like to use white chocolate flavor because the whipped cream remains white.)

1. Freeze metal mixing bowl and whisk (or Kitchenaid whip) for at least 1/2 hour.
...
2. Remove utensils from freezer and immediately pour in whipping cream, sugar, and vanilla and begin whipping hard.
...
3. When whipped high into whipped cream, add enough pudding mix to stiffen. If I am piping I will add an entire (small size) box of instant pudding mix.
...
4. Let whip several minutes on high until stiff peaks form (I would estimate 5 minutes or so).That's it! It will stay good in the fridge in an air-tight container until the expiration of the heavy whipping cream. It freezes really beautifully, too.

I realize this is a bad picture, but I wanted you to be able to see the yummy chocolate pudding filling on the inside.

Thanks for the cake tips and recipe Trish!!

Try-It-Tuesday (on Thursday)

We tried a new dish this week. Carter and I saw it on Rachel Ray so we decided to give it a whirl. She calls it Pizzagna (lasagna pizza combo), we just called it Pizza Pasta. It was quick and tasty and the kids liked it, so I call it a success. Not gourmet by any means, but a great one when you need something homemade and fast.

My camera battery was dead so I didn't get a picture, but here's the recipe. I differed it from Rachel Ray's version only because she made her own sauce, I just used Prego.

Pizza Pasta
1 lb pasta (we used capagnelle) cooked
1 cup water from cooked pasta
1 cup ricotta cheese
1/2 cup Parmesan cheese
1/2 cup pepperoni, sliced into bite sized pieces
2 cups mozzarella cheese
1 jar spaghetti sauce

Cook pasta, save a cup of the starchy water. Mix ricotta, Parmesan, and pepperoni. Add water and mix. Add cooked pasta to cheese mixture. Pour in 9x13 pan. Pour spaghetti sauce on top, cover with mozzarella. Bake @ 350 for 15-20 minutes until cheese is melted.

Try-It-Tuesday

I got this one from a Kraft magazine. They suggest topping the cooked chicken with spaghetti sauce which would be fine. But honestly I like these better plain, served with a salad and piece of garlic bread.

Chicken Parmesan Bundles

8 oz. cream cheese softened
1 pkg. frozen chopped spinach thawed and drained (I only use half.)
2 c. mozzarella cheese shredded
10 Tbsp. Grated parmesan cheese
4 large chicken breasts, cut in half to make 8 small
20 Ritz crackers crushed
2 eggs beaten

Mix cream cheese, spinach, mozarella, and 6 Tbs. of the parmesan cheese. Set aside.
Crush Ritz crackers, add remaining parmesan cheese.
Flatten chicken to 1/4-1/2 thickness.
Spread layer of cheese on chicken, roll chicken up, secure with a toothpick, dip chicken into egg, then crackers. Place seam side down in a greased 9x13. Bake 45 min.- 1 hour at 375 degrees.

Here's the step by step:
Mix together your cheeses and spinach. Crush your crackers and add cheese to the mix.

Pound your chicken breasts flat. I like to place a piece of plastic wrap on top (keeps the chicken juice where it should be) and then whack them with the rolling pin. I also like to add a little salt to the chicken at this stage.


Put a gob of the cheese on top of the chicken, then roll it right up. Secure it with a toothpick.

Roll the chicken in egg and then the crackers mix.

I forgot to take a picture of them before I baked them, but you place them seam side down, in a greased 9 x 13 and bake 45 min-1 hour until chicken is done. (And yes, the cheesy stuff oozes out a little bit, but you can just scoop it right up and plop it on top.)

Try-It-Tuesday

This is one I've been making for a long time. Probably since I was about 13. It was one of my very favorite desserts as a kid. And when I taste it now, it brings me right back.

Hot Fudge Sundae Cake
2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
4 Tbsp. cocoa
1 c. milk
4 Tbsp. melted butter
Mix above ingredients well with mixer. Pour into 9x13 baking dish. In separate bowl combine 2 c. brown sugar 3 Tbsp. cocoa. Sprinkle over batter. Pour 3 1/2 c hot water over top and bake 45 min. @350 degrees.

Serve with vanilla ice cream.


First mix up the batter and pour batter into a 9 x 13 baking dish.

Mix together brown sugar & cocoa and sprinkle on top of batter.

Pour hot water over top.

It comes out looking somewhat like a regular pan of brownies.

But once you cut into it, the hot fudge pudding stuff comes oozing out. (See it there in the bottom of the pan?) The top is crunchy and cake like, the middle sort of dumpling like, and the bottom is pure liquid gold. (Well liquid chocolate, but....)

It's not as sweet as you would think it might be and in my opinion MUST be served hot, over vanilla ice cream.

(Makes a great breakfast too. But don't let you thighs know.)

Try-It-Tuesday St. Patty's Day Style

Like how I just now, half way through March, got my March header up? Yeah, I've been slacking a bit this month. I've also been slacking with my Try-It-Tuesdays. But not to worry, today I've got a yummy one for you. And it's the perfect St. Patrick's Day meal to boot. If you aren't a fan of the traditional corn beef and cabbage then you just might like Irish Stew. (I wish I had a picture for you; maybe tomorrow night after I've actually made the meal, I'll post a pic. UPDATE: picture added.)

Irish Stew
1 lb bacon (diced)
1 lb kielbasa sausage (cut in 1 inch pieces)
1 large onion
3 cloves garlic(minced)(yep, you'll have monster breath)
salt & pepper to taste
2 lbs red potatoes
1 sprig fresh rosemary
6 c. chicken stock

Cook bacon until crisp, add sausage and brown.Drain grease. Add onions, cook until tender, add garlic and cook for 30 seconds. Add potatoes, chicken stock and rosemary. Bring to boil, simmer until potatoes are done. Remove rosemary and serve with a nice crusty piece of bread.



Leprechaun Slush

1 scoop rainbow or lime sherbet
1 1/2 c. 7-Up


This is our St. Patty's Day meal. We look forward to it every year.

Hope you have a wonderful day o' green. Maybe the leprechauns will find your house (and mine) and leave a chocolate coin or two.

Try-It-Tuesday

My mom used to make a chocolate rice crispy type treat when I was in high school. She made them A LOT. She always used a white plastic bowl to make them in. In fact, when my friends came over and saw the infamous "white bowl" on the counter they knew they were in for a treat. Hence, the name "White Bowl" was affectionately dubbed for these treats.

Chocolate Crispies AKA White Bowl
1 bag milk choc. chips
1/2 c. butter
1/2 c. karo
Melt together until smooth, be sure to use a white bowl. ;) (I just do this in the microwave.)

Add:
2 t. vanilla
1 c. powdered sugar
4 c. rice crispies

And since it's almost Valentines day, I put mine in a lightly greased heart shaped pan to set up. You can put them in a regular 9X13 if you want. (Or eat them directly out of the bowl while they're still warm.) But who doesn't love a great big chocolate heart for a Valentine treat?

Try-It-Tuesday

Jarom loves going to Olive Garden to get the Zuppa Toscana soup. Kate and Carter also love it. This recipe tastes just like Olive Garden's soup! Thank you to Holly for giving me the recipe! After I finished eating it, I said, "Mmmmm mmmmmm. That was tasty." Carter said, "You can say that again."

Zuppa Toscana

(I doubled everything but the garlic and there was enough for everyone to have a nice full bowl, Jarom to have 2 and some left for lunch tomorrow.)

3/4 cup onions, diced 1/8 inch
2 slices bacon, 1/4-inch diced
1 1/4 teaspoon garlic, minced
4 (3.7 g) cubes chicken bouillon
4 cups water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups kale leaves, cut in half, then sliced into 1/16-inch strips
2 links spicy Italian sausage cooked(300* for 15-20 minutes) cut in half length-wise, then cut at an angle into 1/2-inch slices (I just used 3/4 lb ground Italian sausage and browned in the frying pan.)
3/4 cup heavy whipping cream

Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. (Next time I'll cook the bacon alone for a little while to get it nice and crisp.) Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes. Pour into bowls, sprinkle with parmesan and serve.

Try-It-Tuesday

Li'l Cheddar Meat Loaves
1 egg
3/4 c. milk
1 c. shredded cheddar cheese
1/2 Tbsp. minced onion
1/2 c. instant oats
1 tsp. salt
dash pepper
Mix above together then add 1 lb. ground beef.
Mix well and add more oats if mixture is too wet.
Shape into egg sized mini loaves and place on greased pan.
Use a spoon to press little hollows in the the tops of each loaf.
In separate bowl mix together:
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp. mustard
Pour a little sweet bbq sauce over each loaf.
Bake uncovered at 350 degrees for 45 minutes or until meat is no longer pink. We've served these with everything from mashed potatoes to baked and this last time we tried Wendy's Potato Pancakes. A miracle occurred with that, Alyssa (the anti potato girl) ate FOUR potato pancakes. I was shocked!!!

Try-It-Tuesday

Okay so much today. First and foremost, my thoughts and prayers go out to my dear friend Jennie's sister Mindy who unexpectedly lost her sweet little boy. My heart is heavy for them all at this time. (I am the absolute WORST at knowing what to say or do in these situations, so I'm just leaving it at that.)

Next, I can't let today pass without recognizing the importance of a peaceful transition from one leader to the next. We are blessed to live in a country where power is handed over peacefully. Something I do not want to take for granted. (And I find it quite hilarious that as I type this, my playlist is playing "The Lunatics have taken over." LOL! I totally do not feel that way (I'm actually excited for Obama), but it's pretty funny, none-the-less.)

And thirdly (is that a word? it should be.) I'm SO excited that Cafe Rio is coming to Idaho Falls. Yes my friends, I saw the sign over by Texas Roadhouse the other night and I almost hyperventilated. YAY!!!

Now, Lee Ann asked How does dinner time go at your house? Is there complaining/whining? Are kids making rude noises? Is there laughter? Are you happy or stressed? How is cooking dinner? Is it enjoyable for you or a bad experience? Is this the most appropriate question for T-I-T day or what? Let me tell you that the hour between 5-6 is the worst time of day here. Kids are hungry, fighting and crying. I'm trying to get dinner made and trying to ignore all the chaos behind me. (I don't think I get stressed, but I certainly wouldn't call it "happy".) But when we sit down to eat, things are relatively nice. Oh, we get the occasional rude noise and case of the giggles, but the kids eat fairly well and I enjoy sitting around the table together. However, at the moment we only have 5 chairs (one broke) so one of us usually stands at the counter to eat. (Yes, I am aware that I have a perfectly functioning dining table in the next room, and that it has chairs to spare, but we're weird like that.) And I truly do enjoy to cook, it's just the nasty clean up afterwards that I loathe.

So, that brings us to today's T-I-T. Last night we made THESE (Cookie Brownies) from Bakerella.

They are SO rich that I could only handle one. And I am the queen of rich. But they are very tasty. I'm not a huge fan of semi-sweet, so I think I would like them better with milk chocolate ganache. But that might make them even more rich, so I don't know. If you're in the mood for chocolate these are the way to go!

Try-It-Tuesday

Today's Try-It-Tuesday is quick and easy and best of all, kid friendly. My kids like it, I like it and the neighbor liked it so much she asked her mom to get the recipe from me. I thought I had a picture of it to post, but I can't find it anywhere.

Crustless Quiche

Beat together:
4 eggs
2 c. milk
1 c. Bisquick
1/4 tsp. salt
dash of pepper

Add:
1 can of ham (found by tuna fish in store)
1 c. grated swiss cheese

Pour into greased pie plate and bake 400 degrees for 35-40 min. (until knife comes out clean). Serve with salted, diced, fresh tomatoes over top, and fruit salad.

***Just a reminder, if you have a tried and true recipe you'd be willing to share, leave a comment with the recipe title, and post the recipe on your blog so we can all come and check it out. Thanks for playing; the more the merrier!***

Try-It-Tuesday

Okay, I know Tuesday is half over already, but I still wanted to get this recipe up today. It is SO yummy! I actually got it off Elise's link to Culinary Collie Sue (thanks Elise) and then made my own version by mixing it with a recipe from my SIL. We had this for our New Year's Eve dinner and my kids loved it, as did my hubby and I.
I was in much too much of a hurry to eat this and took a really bad picture, but a bad picture is better than no picture right?

Barbacoa Pork
3-4 lb pork roast (Would taste great with chicken too.)
1 can cola (I used Dr. Pepper)
2/3 c. brown sugar
1 c. red taco sauce (La Victoria brand)
1-2 Tbsp. chipotle seasoning (Grill Mates packet)

Put ingredients in slow cooker and cook until tender. Shred meat up and leave in sauce to simmer.

Lime Cilantro Rice (This makes a ton, so I would 1/2 it next time.)
2 Tb. butter
1/2 c. sweet onion chopped
2 c. long grain rice
Juice and zest of 1 lime
1/2 bunch fresh cilantro chopped
4 c. chicken stock/broth
1 clove garlic minced

Saute onion in butter til soft, then add chicken stock. Bring to boil, add all other ingredients, bring back to a boil, turn heat to low, put lid on pot and let simmer til rice is done.

Creamy Tomatillo Dressing
1 c. buttermilk (Mine was too runny, so I would use less.)
1 c. mayo
1 fresh jalapeno, chopped (seeds removed) (I only used half and wished I would have used a whole one. It really wasn't spicy.)
3 medium tomatillos (peel off leaf and chop)
1/2 bunch fresh cilantro
1 envelope buttermilk ranch dressing mix
juice of 1/2 lime

Put all ingredients in blender and mix til smooth.



Now, put a flour tortilla in a bowl, load up with beans (we used both black and refried), rice, meat, lettuce, crushed tortilla chips, guacamole, and top the whole thing off with the dressing. SOOOO good!

Try-It-Tuesday

These are my most favorite Christmas cookie of all time. My mom made them when I was little and I continue the tradition every year at my house. These take a little time, so pop in a Christmas movie while you bake away. But they are SO worth the effort, I promise.

Snowball Kisses

1 c. butter
1/2 c. sugar
1 tsp. vanilla

Cream together, then add:

1 3/4 c. flour
3/4 c. pecans finely chopped (if you don't add these, use a little more flour)

Mix together, then chill for 2 hours.

Shape about 1 Tbsp of dough around a chocolate kiss, making sure no holes are in dough. Roll dough in hands to form a ball.

Bake @ 375 degrees for 10-12 min. until bottom edges are golden.
Let cool then roll in powdered sugar.

And as you can tell, the best part is the little bit of love in the middle.

Try-It-Tuesday

Week Two of Christmas Cookies T-I-T's. It's just not Christmas without a month full of goodies. Sorry, I don't plan to help anyone (including myself) keep the holiday pounds off.

These are my kids' favorite cookies to leave out for Santa. I was told yesterday as I made them, that we have to make them again on Christmas Eve. I think Santa is a-okay with that idea.

Snickerdoodles

1/2 c butter (real butter please)
1 c sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 c flour

Cream butter and sugar, add baking soda and cream of tartar. Beat until combined. Beat in egg and vanilla. Add flour and mix until combined. Cover and chill 1 hour. (Or if your impatient like me, put in freezer for about 10-15 min.)

Now here is what I think makes my cookies extra yummy (and glue for the hips, but we won't talk about that).

Yep, roll those cookie balls in butter BEFORE you roll them in the cinnamon sugar mixture. I am a firm believer that butter makes everything taste better. But seriously, the salty butter taste with the sugar, mmmmm, so delish.
So roll dough into balls, then roll in butter and next in sugar/cinnamon mixture. I used about 1/3 c. sugar and 2-3 tsp. cinnamon.
Bake for 10 minutes at 375 degrees. Don't let them get brown. Cool completely on wire rack.

This recipe is kind of small, it only makes about 20-24 cookies depending on size. I was in a hurry and thought I'd be smart and squeeze all the cookies on one pan.
Yah, learn from my mistakes, don't do that. But funky shaped snickerdoodles taste just as good as round ones. I would know, I just ate 4.

Try-It-Tuesday

My good friend Jennie hosted a cookie swap a couple years back and these were the cookies that she made. And since she doesn't do a blog....(ahem)... I'll post the recipe for you. I LOVE these and they have such a cute Christmas-y name. Hope you enjoy.

Santa's Surprise Cookies

* 1 bag Candy Bar Variety Miniatures (Milky Way, Snickers, Musketeers, etc.)

* 2 sticks butter (softened)

* 1 cup light brown sugar

* 1 cup sugar

* 3 1/2 cups all purpose flour (sifted)

* 2 eggs

* 1 cup creamy peanut butter

* 1 teaspoon vanilla

* 1 teaspoon baking soda

* 1/2 teaspoon salt

What to do:1.Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.

2.Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.

3.Cover and chill dough for 2-3 hours.

4.Unwrap all Candy Bar Miniatures.

5.Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.

6.Place a candy bar piece in the center of each piece of dough.

7.Form each piece of dough into a ball around the candy bar piece.

8.Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)

9.Let cookies cool on baking rack or wax paper.

Holiday Hint: Spruce up Santa's Surprise Cookies by sprinkling them with powdered sugar and then drizzling melted chocolate over the top of each cookie!

Makes 2 dozen cookies.

Try-It-Tuesday

I have always wanted to host one of those fun Christmas cookie swap parties. So, for the month of December my Try-It-Tuesdays are going to be just that...Christmas cookies. I would love for you all to "swap" with me, so if you have fun traditional Christmas cookies/goodies that are your favorite holiday treats, please share them Tuesdays (or Thursdays, it's still T-I-T that day and that's probably the day I'll use this week since I'm feeling a little under the weather today.) all month long. Mmmmmm....It's Christmas Time!!!

Try-It-Tuesday

This is a recipe I got from brightideas.com. I stole the picture right off their page and everything. I thought I made this last year for Kate's birthday, but as I looked for pictures I realized it was two years ago. TWO YEARS since I've had this sinfully delicious cake. Sounds like it needs an appearance at the Thanksgiving feast. This is such a yummy cake; like a dense pumpkin bread but the glaze is melted Milky Ways and condensed milk. Does that not say it all right there? Anything with condensed milk has me salivating.
Apple Cider Pumpkin Cake

3 cups chopped MILKY WAY® Bars
3 ½ cups flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon baking soda
¼ teaspoon salt
2 sticks butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 can (15 oz.) solid pumpkin
½ cup apple cider
5 tablespoons condensed milk Special equipment:
12-cup bundt cake pan

1. Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.
2. In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.
3. Using a low speed mixer, add the flour, one third at a time, blending well after each addition. Stir in the apple cider until smooth.
4. Spoon half of the batter into a greased and floured bundt pan. Make a layer with 2 cups of the MILKY WAY® Bars. Cover it with the remaining batter.
5. Bake in a preheated, 350°F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and let cool completely.
6. Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
7. To make the drizzle, heat 1/2 cup of remaining MILKY WAY® Bars with condensed milk in microwave for about 20-30 seconds. Drizzle the sauce over the top of the cooled cake. Decorate the top with reserved chopped candy.
Tip: If you don’t have a bundt cake pan, simply bake the cake in a 9 x 13-inch greased baking pan for 35 to 40 minutes in a 350 degree oven, or until a toothpick inserted in the center comes out clean.

Enjoy, I honestly don't know how you won't.

Try-It-Tuesday

Try-It-Tuesday, Try-It-Thursday, it's all the same. Right?

If you like pumpkin pie, you'll enjoy this easy to make cheesecake. You'll need a springform pan and if you don't have one, just get a good friend like Jennifer P. who uses them to decorate with. And when you say, "I should get some pans like that and decorate my table cute with them," your friend will say, "Here, I have extras. Take this one." :)

Really though, this is fairly easy to make and is a yummy addition to all the delicious Fall pumpkin desserts. I found this on some Libby's Pumpkin website and of course, I altered it just a wee bit.



Pumpkin Toffee Cheesecake

Ingredients:
CRUST
• 1 3/4 cups (about 14 to 16) Pecan Sandies crushed
• 1-2 tablespoons butter or margarine, melted

CHEESECAKE
• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1 can (15 oz.) Pumpkin
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 2 large eggs
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• ¼ tsp nutmeg
• 1 cup (about 25 to 30) crushed toffee candies (milk choc. Heath)

TOPPING
• 1 container (8 oz.) sour cream, at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoon almond extract (if you don't like almond, you could use vanilla)
• Caramel ice cream topping (optional)


Directions:
PREHEAT oven to 350° F.

FOR CRUST:
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon, nutmeg; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

FOR TOPPING:
COMBINE sour cream, granulated sugar and almond extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 more minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

The refrigeration part is a must. And I would say overnight for sure. It really makes a difference in taste and texture.