White Chocolate Blondies

A FAMLY FAVORITE AT OUR HOUSE!

Ingredients:

3/4 C butter
3 (1-oz) squares white chocolate, chopped (I usually substitute this with 3/4 C white chocolate chips but make sure they are good melting chips-not clumpy when they melt)  You can also use almond bark.
4 eggs
2 C white sugar
1 tsp vanilla extract
2 C all-purpose flour
1 tsp salt
1 C white chocolate chips

Preheat oven to 350 degrees.  Grease a large 11X14 baking pan.   You could also use a 9X13 but I find it is too thick and won't bake through.  I have also tried using a larger jellyroll pan and baking a shorter amount of time.

Melt the butter and white chocolate together over low heat in a saucepan.  Remove from heat and let cool slightly. Meanwhile, beat eggs, sugar, and vanilla in a mixing bowl.  Mix in the butter mixture and stir in the flour and salt until thoroughly combined.  Scoop the batter into the prepared baking pan.  Sprinkle with the remaining 1 C white chocolate chips.

Bake in preheated oven until a toothpick inserted in the center of the pan comes out clean and they are golden on the top- usually about 30-35 min if in a 9X13 pan or 20 min in a larger pan.  Allow to cool before cutting into bars.

Cocconut Custard Pie

1 unbaked 9-inch pie crust with edges crimped
4 extra lg eggs
3/4 C plus 2 T sugar
1/3 C cornstarch
1 C heavy cream
1/4 tsp vanilla extract
pinch ground nutmeg
 1 1/2 C warm milk
1 C unsweetened shredded cocconut (I like to grind it up really fine.)

1.  Preheat oven to 400 degrees.
2.  Put the eggs, sugar, and cornstarch in a bowl and whisk them together.  Add the heavy cream gradually, while whisking.  Whisk in the vanilla, nutmeg and milk.
3.  Sprinkle the cocconut on the bottom and up the sides of the pie crust, spreading it evenly.  It will rise to the top while baking.
4.  Put the pie plate on a baking tray and pour the custard into the crust about three quarters of the way up.  Carefully place the tray with crust in the middle of oven rack and pour the remaining custard filling into the crust until you come to the top of the pie pan.  You don't want to overfill- (If I ever have extra I like to bake it in a separate dish and eat it plain later.)
5.  Bake until the top of the pie is golden and it doesn't shake in the middle when moved, about 30-35 min.  Remove from the oven and let the pie cool, then cover loosely with plastic wrap and chill for at least an hour.  The pie may be served at once or refrigerated for up to 2 days.  Serve cold topped with whipped cream.

Applesauce/Pumpkin Spice Muffins

Ingredients:

2 Cups flour (I like to combine 1 C white with 1/2 C whole wheat
and 1/2 C oat flour, but you can do any combination.)

1 tsp cinnamon

1 tsp allspice

1 tsp baking soda

3/4 C sugar
1 egg
1 C applesauce OR pureed pumpkin
1 Tbsp vanilla
1/2 C oil
1/2 C raisins (optional)

In a bowl, combine dry ingredients and set aside.   Cream oil and sugar, beat in egg, applesauce, and vanilla.  Stir in dry ingredients until just moistened.  Fold in raisins.   Fill muffin cups 3/4 full and bake at 350 degrees for 20-25 min or until muffins test done.  Cool in pan 10 min then serve!

Contributed by Amber Parkinson

Monster Cookies

A favorite of my little monsters :)

4 eggs
1 1/4 C packed brown sugar
1 C sugar
1 stick butter, softened
1/2 tsp salt
1/2 tsp vanilla
12 oz jar creamy peanut butter (or 1 1/2 C)
1 C flour
1 C M&Ms (You could substitute choc chips if you don't have or want to use M&Ms)
(optional) 1/2 C choc chips or raisins
3 1/2 C oatmeal

Beat eggs and sugars and butter, add salt, vanilla, and PB.   Stir in M&Ms and then oatmeal (make sure the oatmeal is last- it will mix better.)  Bake 10 min at 350 degrees.

Indoor S'Mores

8 C golden graham cereal (one box)
6 C mini marshmallows
1 1/2 C milk chocolate chips
1/4 C corn syrup
5 T butter or margarine
1 tsp vanilla

Put the golden grahams and 2 C of the marshmallows in a bowl, set aside.  In a large pot melt the margarine, corn syrup, chocolate chips, and the 4 C marshmallows over low heat, stirring occasionally until melted.  Add vanilla.  Then, mix in the cereal.  Pour out onto a cookie sheet covered with wax paper and let cool.

Homemade Almond Joys

Almond Balls:

1 C corn syrup

3 C marshmallows

Combine and stir over medium heat.  When melted, remove and add:

2 tsp vanilla

1/2 tsp almond extract

Stir in 1 C slivered almonds (or you can press a whole almond into the top of each ball).

Then stir in 14 oz bag shredded coconut.   

Scoop mixture into balls and place on wax paper.  If it is too sticky, spread it out thin on wax paper before rolling, stick it in the fridge for a while, then try again.  

Dipping chocolate:  Put 1 bag chocolate chips and 1 Tbsp crisco into a large bowl, heat in microwave for 30 sec, then take out and stir.  Repeat this until the chocolate is melted and smooth.  Dip the balls in the chocolate and then chill in the fridge on wax paper.  Store them in an airtight container in the fridge.    They are better eaten when cool.  

Cake Recipes

I had a few people ask for the cake recipe when we celebrated Heidi's birthday at my parent's house, so I decided to post it on the blog.  Hope this helps and have fun!!

White Almond Wedding Cake  (From AllRecipes.com)

Ingredients

1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Nutritional Information  Amount Per Serving  Calories: 211 | Total Fat: 6.6g | Cholesterol: 5mg

I have had a lot of fun decorating cakes with fondant!   I call it "playdoh for mommies." 

Marshmallow Fondant

2 lb powdered sugar (1 bag)

1 lb marshmallows (1 bag)

4 T water

1/4 C crisco shortening

Spread bowl with crisco.   Add1 lb marshmallows and water and melt in microwave on high for 30 sec.  Stir.  Cook 30 more sec. then stir again.  Repeat if needed until all the marshmallows are melted.   Add powdered sugar, stir then knead on a shortening greased surface.   Knead in more powdered sugar if needed.  If fondant is too dry and cracks, knead in some crisco.  If it is too sticky, add some powdered sugar.  It should be elastic but not stick to your fingers.  Store fondant in an airtight container or ziploc bag for 24 hrs before putting on a cake.   You can knead in the coloring the night before or the next day.  Coloring will darken over time.  Then, roll out on a greased surface and cut as needed.  

Do not store fondant in the fridge.  It will keep at room temp for weeks in the cupboard.  If it hardens a little, you can even "revive" it several weeks later by kneading in some crisco.   To stick pieces of fondant together, use a little bit of crisco like "glue".  Do not use water, which will dry it up.  

Wilton’s Buttercream Frosting

Spread the buttercream frosting over the cake before adding the fondant over it.  The frosting holds the fondant in place.  

1 C shortening

1 C butter

2 T vanilla (yes, this is 2 tablespoons)

2 lb powdered sugar (1 bag)

2 T milk

Cream the first 3 ingredients, then slowly add powdered sugar and milk at the end.  

Sausage Calzones

This has become a family favorite at our house.   (Adapted from the "Taste of Home" Cookbook)
I love any recipe that includes spinach and kids still like it!

Dough:   1 package active dry yeast
               1/2 C warm water
               3/4 C warm milk
               2 T plus 2 tsp olive oil
               1/2 tsp salt
               1 tsp sugar
               3 to 3 1/4 C flour

Filling:  1 package (10 oz) frozen, chopped spinach, thawed and squeezed dry
              3/4 to 1 lb ground italian sausage
             1/2 onion, chopped
             1 C cottage cheese
             1 C shredded mozzarella cheese
             1/2 C shredded parmesan cheese
             1 T minced fresh parsley (or dried)
             1/4 tsp pepper

In large bowl, dissolve yeast in warm water.  Add the milk and 2 T oil, salt, sugar, and 2 C flour.  Beat until smooth, then add remaining flour to form a soft dough.  Turn and knead on a floured surface 6-8 min until smooth and elastic.   Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about an hour.
Meanwhile, cook the sausage with the onion until no longer pink, drain.   Add the spinach, cheeses, parsley, and pepper.  Mix well.
Preheat oven to 400 degrees.  Punch down dough and divide into 6 pieces.  On a floured surface, roll each piece into a 8-in circle.  Top  half of each with 2/3 C filling, then fold the other half over.  Fold edges over and pinch to seal.  Place on greased baking sheets sprinkled with cornmeal.  Brush tops lightly with remaining oil and sprinkle with garlic salt.   Bake for 20-25 min. or until golden brown.

Spinach Artichoke Dip

 My husband gets so excited whenever I make this dip.  

It is sure to please at any party.  Serve with crackers.

Ingredients:

1 10 oz pkg frozen spinach, thawed.
1 14 oz can marinated artichoke hearts, drained
6-7 cloves garlic
1 8 oz pkg cream cheese, softened.
1 C mayo
1 C shredded parmesan cheese
1 C mozarella cheese

Instructions:

Squeeze/ drain out the water from the spinach and put it in a food processor.  Add the peeled garlic cloves- you can press them first or just add them whole.  Blend these up fine.   Chop up the artichoke hearts.  Put this in a bowl with the rest of the ingredients.   Put the mixture in a baking dish and bake at 350 for 30-40 min, depending on how deep the dish is.  Serve warm.

Recipe: Marshmallow Taffy

Marshmallow Taffy  (A yummy treat!)

Ingredients:

2 1/2 C marshmallow creme (1 lg bottle)                                 1 tsp vanilla
1 1/2 C corn syrup                                                                   1/4 tsp salt
1 1/2 C sugar                                                                            could add salted peanuts
1/4 C butter (melt beforehand)                                                 or dip in chocolate

Butter a 9X13 pan and set it aside.  Put marshmallow creme into a bowl and have it ready.  In 2 qt saucepan combine corn syrup and sugar, stir constantly on high with wooden spoon until mixture comes to a boil.   If sugar crystals develop on side of pan, wash down with a wet pastry brush.    Cook to 260 (soft crack stage).
    Remove from heat and let stand for 3 min.  Without scraping sides of pan, pour into marshmallow creme and stir.    Stir in butter, vanilla, and salt.  (and nuts if desired).
    Pour into prepared pan.   Let stand at room temp until firm (about 5 hours).  Cut and wrap.   ENJOY!