Sunday, September 27, 2009

Rasberry Creme Muffins

I made these muffins this morning out of my new cookbook, "Beyond Oatmeal". They were very delicious!

1/2 cup butter, room temperature
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup fresh raspberries
1 oz. cream cheese

2 Tbsp. sugar
1/2 tsp. ground nutmeg

Preheat oven to 375. Grease a 12 cup muffin tin, set aside.

In medium sized bowl, beat butter and sugar on high speed, scraping down the sides of the bowl often, until light and fluffy. Add eggs, one at a time, again scraping down the sides of the bowl and mixing well after each addition. Add vanilla and milk and mix well.

Combine flour, baking powder, and salt in a large bowl.

Toss raspberries and cream cheese; pinch off in small bits and drop into the flour mixture. Using a large plastic spatula, gently fold the butter mixture into the flour mixture just until the batter comes together--do not over mix.

Divide batter among muffins cups, filling each about 3/4 of the way full.

Topping: Combine sugar and nutmeg and sprinkle over the tops.

Bake until muffins are golden brown and slowly spring back when touched lightly in the center, 20-25 minutes. Let cool for bout 5 minutes before removing from cups. Serve warm.

Tuesday, September 22, 2009

No bakes or Gorilla Poops

you all probably have a no bake cookie recipe, but I found this one to be especially good- and addicting- probably not a good thing, so you better not make them.

Chocolate Peanut Butter No Bakes

Boil for 1 minute:

2 cups sugar
4 TBSP cocoa
1 stick butter (almost melted)
1/2 cup milk


1 cup peanut butter
1 TBSP Vanilla
3-4 cups oatmeal

turn off heat
stir all together-
wait a few minutes so it hardens a little and plop spoonfuls on pan lined with wax paper- let cool so they get hard.

yummy yummy

Monday, September 21, 2009

Freezer Peach Pie Filling

Taken from - for all you freezer meal/dessert lovers, rated 5 out of 5! I just put two of these in the freezer for later.

  • 2 1/2 cups sliced peaches
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon MINUTE Tapioca
  • 1 dash Dash of nutmeg

  1. Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
  2. Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

Roquefort Pear Salad

This salad was brought to my attention by Joyce Woodruff (she found it on I LOVE the dressing and have made it many times. I thought I might try this salad because I have pears to use.

  • 1 head leaf lettuce, torn into bite-size pieces
  • 3 pears - peeled, cored and chopped
  • 5 ounces Roquefort cheese, crumbled
  • 1 avocado - peeled, pitted, and diced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white sugar
  • 1/2 cup pecans
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons prepared mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste

  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Southern Peach Cobbler

I made this yesterday with peaches in the fridge. We loved it - it is almost gone after one day. This recipe comes from


  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Pear Bundt Cake

I made this cake yesterday because I have a lot of pears in the fridge that I need to use. Hence, I used fresh pears not canned ones. I added 2 cups of pureed pears with a little water and 2 T. sugar to substitute the can of pears in light syrup. I also then added one chopped pear to the cake batter. It turned out very moist and delicious. I dusted mine with powdered sugar and drizzled it with lemon glaze (it would be could with or without this). This recipe was taken from (one of my favorite sites).


  • 1 (18.25 ounce) package white cake mix
  • 1 (15 ounce) can pears in light syrup
  • 2 egg white
  • 1 egg
  • 2 teaspoons confectioners' sugar


  1. Drain pears, reserving the syrup; chop pears. Place pears and syrup in a mixing bowl; add dry cake mix, egg whites and egg. Beat on low speed for 30 seconds. beat on high for 4 minutes.
  2. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour. Add batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Friday, September 11, 2009


Posted for Tonya...she is unable to post at the moment.

2 Cups warm water
2 T yeast
2 T sugar
1/4 cup shortening
2 eggs
2 t salt
5 1/2 cups flour

Sprinkle yeast and sugar in bowl of warm water.
Let sit 5 minutes, mix remaining ingredients.
Let dough rise 30 minutes in bowl.
Roll out the dough in a medium size rectangle.
After you've rolled the dough out,

melt 1/2 cup margarine,
3 T cinnamon,
1/2 cup white sugar
1/2 cup brown sugar.

Spread over the rectangle dough. Roll the rectangle into a large roll.
Use heavy string (crochet thread works well) to cut (about 1'' slices)...
slide the string under the roll of dough, bring the two ends up and cross over, pull and it slices through the dough.
This works great because it doesn't mash the dough when you cut.

Place in a greased jelly roll pan.
Let rise 25-30 minutes in the pan, then bake at 400 degrees for 13 minutes.
Cool and Ice.

4 cups powdered sugar
1/4 t vanilla
4 T milk
2 shakes of salt
1/2 cup margarine, melted

Mix together in mixer.
Put in a thick freezer bag and cut a ting hole in the corner.
Squeeze icing out in the pattern as desired.

Cheesy Spinach Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. garlic powder

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

So easy and SO YUMMY!

Sunday, September 6, 2009

Zucchini-Orange-Nut Bread

3 eggs, beaten
1/2 c. cooking oil
1/2 c. sugar
2 c. grated zucchini
1/4 c. orange juice
2 T. chopped fine, or grated orange peel
1 c. chopped nuts
3 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla

Mix eggs with oil and sugar until well blended. Add zucchini, juice, orange peel, nuts and vanilla and mix well. Stir in dry ingredients and mix well. Pour batter into well-greased loaf pans. Bake at 350 degrees for 45 minutes. Makes 4 small loaves.

**This recipe is from my mother-in-law. I haven't tried it yet but heard it is delicious! I have lots of zucchini ready to make into it but without the nuts for me!