Happy Father's Day treat! Double Your Pleasure: A&W Root Beer Float & Root Beer Float cake

I put this together for one of my cooking segments I did on our local morning news shows last year.

I shared simple ideas that kids could make for Father's Day. I found the free printable tags online (sorry, I no longer have the link), but I think kids could make it themselves.

I added a previous post about root beer.....that includes a ROOT BEER FLOAT CAKE.

 If Dad loves root beer, this would be a great treat for him!  ENJOY!







Unlike the majority of society, I'm neither a Coke or Pepsi girl. I prefer Sprite or Root Beer. But actually, I prefer a Root Beer Float if I'm gonna' bother drinking soda!

For many decades in my small town, we've had an A&W drive-up restaurant, complete with car hops. Mike's Drive-In is a southern illinois landmark, located in West Frankfort, Il. They still serve the beloved A&W Root Beer and the RB Floats in a frosty mug! People travel for miles to enjoy this treat that takes us all back to a simpler time.

Several years ag my husband and I went for a little getaway to celebrate our  anniversary and part of our trip included "Antiquing" In Historic Cape Girardeau, Missouri. I found an old A&W mug to serve my float and I couldn't wait to bring it home, wash it up and enjoy my float in a frosty mug-all proper-like.

I made it, took the photo, and then before I could lick my lips, Big AL took it and woofed it all down!

His response when he laid the empty mug back on the counter? "Man, that was good!"

For the root beer lover in your family, especially DAD on Father's Day, double his pleasure with the cake and a frosty mugged-float!

(You'll be the favorite child ;) )

All you need is:

1 A&W mug (yeah, it makes ALL the difference)
2 scoops FRENCH VANILLA Ice Cream (I used Blue Bunny)
And enough A&W Root Beer to spill over the top of the mug so you can lick it off the side when no one is watching!

Rinse mug and freeze till frosted!
Put in ice cream.
Pour on Root Beer.
Serve with a spoon and a straw.
Hide it in another room till you're ready to share!

And now for the cake:



Root Beer Float Cake

You will need:

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping mix


Directions:

In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat on low speed for 30 minutes. Beat on medium for 2 minutes.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-16 servings.

*I found this recipe in my Taste of Home Cookbook.

*This cake has a mild root beer flavor, not at all overwhelming.
You can also use your own icing recipe and add a little root beer to it.

Raspberry (Shortcut) Shortcake

 This is a re-post from many years back. A very simple dessert.

This recipe saves a few steps by using BISQUICK. Still delicious, just without much fuss.

You will need:

1 container raspberries

3 T. white sugar

2 1/3 cup Bisquick +3 T. sugar

1/2 cup milk

3 T. melted butter

Whipped cream (or Cool Whip)

Directions:

Preheat oven to 350 degrees.

Rinse/drain a container of raspberries and sprinkle with about 3 T. of white sugar and let sit  for about 15 minutes.

Meanwhile, Combine Bisquick, 3 T. sugar. Add milk and butter. Stir with a fork till soft dough forms. Stir vigorously 20 strokes. Spread into a greased 8" round pan. Bake 15-17 minutes or until done. Cut into individual wedges and split in half. Place berries on bottom half and replace top and add whipped cream over it.

Best served warm.

Enjoy~ Everything in Moderation

Mary D.'s Triple-Layer Italian Cream Cake

I'm Italian. I love cream. I love cake. And I love Mary Darnell for sharing this recipe with me nearly 30  years ago.

 This lady can bake! I was in my late twenties when I first tasted her recipe and I was blown away by the taste and the beauty of this layer cake. I remember Mary telling me that she mastered this one because she felt that her meals might only be considered "Okay..." but by the time they ate her dessert they would forget about an average meal and all they would remember was the wonderful ending. Smart lady!

Obviously, if you're watching your fat and calories, you MUST practice moderation with this recipe. EAT A SMALL PIECE only! Hide the rest! Lock it up! Give it away! Actually, I only make desserts when I'm having company over (or taking it to someone) because they will also be enjoyed by others and not me alone-- that's how I practice moderation. If I'm left with a cake like this one in the house, I'm eating it for dessert first...then a late-night snack, then a cold morning breakfast, a midday snack, lunch dessert....you get the idea.

So, don't say I didn't warn you. This has cream cheese, butter, buttermilk, shortening, powdered sugar, white sugar.....I think the only "innocent" ingredients would be eggs and baking soda." Vanilla and coconut aren't so bad either. :)

To make this classic and scrumptious cake, you will need:

1 cup buttermilk
1 tsp. baking soda
1 stick butter
1/2 cup shortening
*I'm not a fan of shortening either, but there are a few old recipes I have that call for it and I still use it in those because overall, it is a small amount and I rarely eat those recipes. I'm afraid to mess with a perfect recipe.
5 eggs, separate yolks from whites
2 cups granulated sugar
2 cups sifted cake flour
1 cup coconut
1 cup chopped pecans
1 tsp. vanilla extract

Icing:
1 box powdered sugar
1 stick butter
1 (8oz.) cream cheese
1 tsp. vanilla extract

Preheat oven to 325 degrees.

Mix buttermilk and baking soda. Set aside. Cream butter and shortening; add sugar. Add egg YOLKS, one at a time, beating after each addition. Add milk and flour alternately, beating after addition until all is well blended. Beat egg white separately, then add to mixture, along with coconut, nuts, and vanilla.Bake at 325 degrees for 25-30 minutes in THREE nine-inch layer pans that have been well-greased and floured.

While baking, mix butter and cream cheese together until smooth. Add powdered sugar and vanilla. Beat till smooth.

When cakes are finished baking and have cooled completely, spread icing between each layer and then on top and down sides of cake.

Serve at room temp, but store leftovers(if any) in the refrigerator.

Find someone to share this cake with. It's perfect for Easter-- you can add some coconut with green food coloring and sprinkle around the top edge for a "spring grass" look.
The cake top trimmed in pecans around the edges is another nice touch.

Enjoy~Everything in Moderation

Cranberry Pineapple "Muffins" (a repost)

I found this little tangy, tart and sweet dish in a magazine, which sent me to Kraftfoods.com for the recipe.

I love the presentation. It's perfect to serve on your Holiday table- SO festive! Such a tasty sidedish to any chicken, turkey or pork recipe. The Thanksgiving turkey or the Christmas Ham would love it as a sidekick!

When I served it, it was delicious and a big hit, however, I did not have luck removing them from the liners, so next time I will spray the cupcake liners with a non-stick spray as one of my readers suggested. It can also be made in a large (13x9) glass baking dish.

These qualify as a side dish or a light dessert. They really are a welcomed relief from the other heavy dishes during the holidays.

YOU WILL NEED:

1 can (20 oz.) crushed pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnuts
1 Apple, chopped


Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.


You may also prepare these by using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.

Enjoy~Everything in Modertion

Andy's Apple Crisp

We have a wonderful friend named Andy who recently celebrated his 27th birthday. He throws the biggest party for himself every year, but really, it never is about himself at all. He invites everyone, and he and his wife Paige make all sorts of delicious food for a crowd (chili, hot dogs, corn muffins, and sweets) and then he always has an amazing "show" to put on for us all which usually includes a cardbox box maze (this year it was a castle) which later becomes the biggest bonfire you've ever seen!

Popcorn over a campfire, lighted glow-stick bracelets for us all to wear in the dark, dogs to pet and goats too!

This year there was also a drone taking photos overhead, and several years in the past he would even have a Tesla coil making "lightning",  literal bombs bursting in air...you name it, he has done it!

Somehow, he never makes the party about himself. It's about his friends. He even choked up while he was praying over the food when he also asked the Lord to bless all of us since we mean so much to him. I LOVE this man! He is a like a son to us, so our gift to him was a "coupon" good for one homemade dinner of his choice, just like I do for my family on their birthdays.

I asked his wife Paige what food to bring along for the party, and she recommended an apple crisp for him.  SO here's a pretty simple recipe that I  prepared that is so good. Not too sweet but a nice, warm, sweet treat with a great crunchy-topped texture. I served it plain, but caramel sauce drizzled over the top would be a delicious addition. Ice cold vanilla ice cream would be nice to serve alongside as well.

The only thing that makes it challenging at all is the coring, peeling and slicing of the 6 apples, but if you have a Pampered Chef, "Apple/Peeler/Corer/Slicer" , it would be a breeze!

YOU WILL NEED:

6 apples, peeled, cored and sliced
2 T. white sugar
1/2 tsp. ground cinnamon
1 cup brown sugar
3/4 cups OLD-FASHIONED oats
3/4 cups all-purpose flour
1 tsp. ground cinnamon
1/2 cup cold butter

Preheat oven to 350 degrees. Toss apples with the white sugar and 1/2 tsp. cinnamon. Place in a baking dish. (I used an 8X11. You can also use a 9 " square baking dish.)

Mix brown sugar, oats, flour, 1 tsp. cinnamon in small bowl. Use a pastry cutter or 2 forks to mash cold butter into the oat mixture until it resembles coarse crumbs. Spread over top of apples. Pat gently until even.

Bake about 40 minutes. Sides will be bubbling, and top will be browned.

This is so good. Give it a try!

Enjoy~ Everything in moderation

Taffy Apple Salad (A repost)

Today is the first day of fall!

YAY!

But it will be in the 90s here in so. Illinois today.

BOOO!

Normally I love to bake something apple or pumpkin flavored to celebrate my favorite season, but not today.

I decided to share a COLD favorite from the past on this mid-summer-feeling autumn day.

This treat is great anytime of the year, and it is a nice lighter addition to your dessert table which will balance nicely against all the heavy sweets as the holidays approach.  This is not necessarily a diet friendly recipe, but it is not rich or heavy. Tastes very similar to a taffy apple.

*This needs to chill thoroughly for best flavor overnight in the fridge, however it is still good chilled for just a few hours if you're like me and can't wait!



YOU WILL NEED:

1/2 cup sugar
1 T. cornstarch
2 T. lemon juice
1 egg
1 cup pineapple chunks (drain- save juice)
1 (8 oz.) Cool Whip (you can use the lite version- both are good)
2 med. red apples
2 med. green apples
2 cup mini marshmallows
1 1/2 cup salted peanuts

In pan, heat sugar, cornstarch, lemon juice, egg and juice from pineapple until thick after boiling (about 5 minutes).
Cool.
In Large bowl, combine all other ingredients. Toss lightly. Refrigerate overnight (or at least several hours).

ENJOY!

Yes, He does.

Apple "Cobbler"

So, if you asked me what my favorite fall dessert is, or the most requested one that I make for others, (besides my chocolate SUZI-Q cake) I would direct your attention to this recipe-- this mouth-watering, warm, buttery, apple "cobbler" that has a surprise ingredient, and a cool assembly.

I guess it qualifies as a surprisingly, cool dessert. But it's served warm. And also good at room temp. and still great served cold in the morning for breakfast, if you are so inclined.

I make this in the summer and fall, and it has been a special request birthday dessert in the family, and also a huge hit at potlucks and get-togethers. Rarely any leftovers and I am always hounded for the recipe.

I first tried the recipe when I was in my thirties. Here I am twenty years later still making it--it is timeless! My cousin Angie sent me a cookbook from New Mexico where she lived at the time, and inside was this treasure. I made a few adaptions, but I have to thank her for leading me to this recipe.

So, back to the secret ingredient...the "crust" to this "cobbler" is....wait for it....

Flour tortillas!

I know, I know. Sounds yucky. But NO ONE will know, if you don't tell them. SO just keep your pie hole shut on this one, K? It will be our little secret.

I shared this recipe on my blog before, but it was made with cherry pie filling. The apple is my favorite, though, and most requested. I'm going to supply the link to the original recipe  at the end of this post so you can see how to assemble.

But here is the step-by-step without pics:


You will need:

1 pkg. of 8-10 lg. flour tortillas
4 oz. softened cream cheese

2 cans apple  pie filling

SAUCE:

1 1/2 stick butter (NOT margarine)
1 1/2 cups water
1 1/2 cups white sugar

1 tsp. real vanilla extract
1/2 cup chopped walnuts 
Equal parts cinnamon/sugar sprinkle for topping 


"Butter" each tortilla with the cream cheese. Put pie filling (3 T or so) on one end of tortilla and roll up, enchilada style.

Place in a buttered 9X13 dish (vertically ) Continue until all are rolled up and placed in dish (some may need to go across bottom horizontally--may need to cut those in half to fit).

Place dollops of remaining pie filling on top, then sprinkle nuts over.

Set aside.Bring to a boil, the sauce and immediately pour over top.  Sprinkle with cinnamon and sugar.Bake in a preheated 350 degree oven for about 45 minutes (or until brown on top. and most of sauce has been absorbed).

This is delicious served warm with some vanilla ice cream on top, or top with whipped cream....drizzle with caramel sauce.

And when no one is looking, lick the plate. 😋😋😋

CLICK HERE for the ingredients, instructions, and some pics to better explain the preparation.

ENJOY!

And here's a little encouragement from our Lord to those who may feel the weariness of waiting on Him and His promises. DON'T GIVE UP!  Meditate on these words while you're waiting for this delicious dessert to finish baking.

Pumpkin Sheetcake with Caramel Frosting

In three short days,

FALL BEGINS!

 ~But it has already begun in my kitchen here in southern Illinois.

And that means I will begin making many of my tried and true recipes featuring pumpkin and apple flavors. And I have a TON of them!

I'm starting today by sharing a pumpkin sheetcake recipe that I made for a special group of ladies who enjoyed this moist cake with a creamy, butter frosting. Sheetcakes serve a large crowd so it is a nice addition for any fall parties coming up, and certainly would go over well at Thanksgiving also.

I found the recipe at one of my favorite food blogs, CHEF IN TRAINING.

Ingredients

• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

FROSTING

• 6 Tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 15x10x1 inch baking sheet with cooking spray.
3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

FROSTING

1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

ENJOY!

Apple "Cobbler"

This delicious dessert always brings lots of compliments when I take it to gatherings and has been requested several times for family birthday dinners.  It is very versatile-- the apple filling can be exchanged for cherry, or blueberry or peach. Apple is my favorite, though, and a perfect dessert to serve in the fall.

It starts with a secret ingredient that no one will know about unless you choose to tell them.

The "crust" is actually a flour tortilla! But the delicious filling and special sauce poured over it makes this dessert absolutely delicious!

Give it a try!

You will need:

1 pkg. of 8-10 lg. flour tortillas
4 oz. softened cream cheese

2 cans apple (or other choice) pie filling

SAUCE:

1 1/2 stick butter (NOT margarine)
1 1/2 cups water
1 1/2 cups white sugar

1 tsp. vanilla (or use almond extract if using cherry pie filling)



1/2 cup chopped walnuts (or  slivered almonds if using cherry)
Equal parts cinnamon/sugar sprinkle for topping (omit if using cherry)


"Butter" each tortilla with the cream cheese. Put pie filling 3 Tablespoonsful on one end of tortilla and rollup, enchilada style.

Place in a buttered 9X13 dish. Continue until all are rolled up and placed in dish (some may need to go across bottom).

Place dollops of remaining pie filling on top, then sprinkle nuts over.

Set aside.Bring to a boil, the sauce and immediately pour over top.  Sprinkle with cinnamon and sugar.Bake in a preheated 350 degree oven for about 45 minutes (or until brown on top. and most of sauce has been absorbed).

This is delicious served warm with some vanilla ice cream on top, or top with whipped cream....drizzle with caramel sauce....even served at room temp or cold!

Enjoy!

3-Ingredient Angel Food Cake with Strawberry Sauce ( with video)

Remember this one? Beautiful isn't it? It was part of a FAST AND FURIOUS FRIDAY supper, but I thought it deserved a post of its own.

EASY PEASY if you must come up with a last minute dessert to take to someone- or if you just want a sweet ending to a meal that's not too heavy.

You will need:

1 Angel food cake (purchased- or your own recipe- but come on, that wouldn't be as easy!)
1 container  Fresh berries, mashed, with a little sugar added (to taste-- 1/8 1/2 cup)
Drizzle over top of cake.
You may also top with whipped cream or Cool Whip.

This is simple and delicious. Not too sweet and really, for those counting your fat and calories, it's not too bad.

Any extra sauce is wonderful served over vanilla ice cream, French toast or pancakes, or serve with pie crusts.

Enjoy!

CLICK on the link below to watch me prepare this and share a few extra tips about Strawberries.

https://www.youtube.com/watch?v=ywmTsuw1oE4&feature=share

Easy Chocolate Bundt Cake

When I make a trip to the grocery store, I always purchase a box of cake mix when they are on sale.

Devil's Food is my flavor of choice, because it is so versatile, and HELLO, ummmm, it's chocolate!

I can whip together a simple yet elegant looking dessert just by using a bundt pan instead of a regular cake pan, and I can make the recipe according to the directions on box, or add a few of my own simple extras to make it seem as if it were from scratch.

Adding an extra egg, or replacing softened butter for the oil are two common changes I make that make a big difference in taste.

Adding sour cream or buttermilk for liquids and adding a dry instant pudding mix-- all of these add to the moistness of a cake.

Here is a tweaked version of the recipe on the box- extra moist and always delicious.
Perfect when unexpected guests arrive, and nice enough to serve your Valentine,

1 Devils Food cake mix
1 (4 1/2 oz.)chocolate pudding mix (instant)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
1/2 c. semi chocolate chips
4 eggs (extra lg.)
Powdered sugar
Chocolate frosting

Combine all ingredients. Mix well. Put in greased Bundt pan. Bake at 350 degrees for 1 hour. Invert and while still warm, spread chocolate frosting on top, and it will drizzle down sides nicely. When cool, sprinkle with powdered sugar.

CLICK ON THIS VIDEO and watch me explain a few tips to make a ho-hum dessert really special.
https://www.youtube.com/watch?v=p2bhQ-hebpI&feature=youtu.be

 

Frozen Lemonade Pie

This pie actually tastes like lemon cheesecake. Very refreshing on a hot, muggy, sticky day that  summer can throw at you- especially if you live in the south, or here in So. Illinois!

This was a simple and delicious recipe that won't cause you to break a sweat while preparing it.
It will cool you off from the inside out....which comes in very handy at my age! It goes down to where the hot flashes begin!

Give it a try  while enjoying these lazy, hazy, crazy days of summer!


YOU WILL NEED:

1 (6 oz. can) frozen lemonade
1 (8 oz.) pkg. cream cheese
1 can sweetened condensed milk
1 (10 oz. ) tub cool whip, divided
1 graham cracker pie crust
*1 pair of pants that is one size larger! (Optional)

Put lemonade, cream cheese and milk in a blender, and whip until smooth and creamy. Pour into bowl and fold in 8 oz. Cool Whip. Pour into crust, top with remaining Cool whip and freeze 2 hours.

Serve frozen and refrigerate leftovers...if there are any.
Enjoy!

Caramel topped Brownie Hearts for your Valentine

Last Valentine's Day, I made this very simple, but wonderful dessert for my husband. When I shared the photo on facebook, I had to laugh as the comments of others were praising me for my culinary efforts, when this was an EXTREMELY easy dish to prepare.

It begins with a BOXED brownie mix. (Betty Crocker or Duncan Hines are my choice).
*Prepare according to directions.

As soon as you take it out of the oven, poke holes over top with a fork. Drizzle choclate sauce and caramel sauce over top (Smucker's is a good brand....ROBERT ROTHSCHILD'S is even better, but pretty pricey).

Let stand at room temp.
Cut heart-shaped pieces with a cookie cutter.

Plate it, add vanilla ice cream then drizzle again with sauces for a nice presentation.

In the photo, you will see a chocolate-covered strawberry that I dipped, then added red sugar sprinkles and whipped cream.

Really- ANYONE can make this. EVERYONE will love it! Give it a try!

Best Ever Cherry Tortilla "Cobbler"

Today I will be preparing this recipe for our local Morning News WSILTV 3 Station. I will be making the Apple version. YOU CAN WATCH IT HERE.
I have been making this dish (or one of the other varieties I'll mention later) for years- taking it to church socials, parties, neighborly gatherings, dinners or just for supper and I'm here to tell you that I've not taken it once to a gathering where my dish didn't return to me empty with nothing but recipe requests in it!

I'll make the cherry version for Valentine's Day, or Independence Day or Christmastime, and I'll make the apple version in the fall. I've also tried the peach, and I guess you could substitiute YOUR favorite pie filling (blueberry, strawberry, etc.)

It is very simple, just a few steps for assembly and you're on your way to making an absolutely delicious and surprisingly "from scratch" tasting "cobbler", but you will have cheated! Ssshhhh, you're secret's safe with me!

This recipe originally came to me from my cousin Angie who found it in her church cookbook when she lived in Carlsbad, New Mexico.

You will need:

1 pkg. flour tortillas (8-10)
small pkg. (4 oz.) cream cheese
2 cans Cherry Pie Filling (or flavor of your choice)
1 T. butter (for buttering baking dish)

Sauce:

1 1/2 sticks butter (do not substitiute-trust me)
1 1/2 c. sugar
1 1/2 cups water
1 tsp. Almond extract ( *If using other fillings, vanilla extract would be used)

Butter bottom and sides of 13 x 9" naking dish. Preheat oven to 350 degrees.

Spread cream cheese over tortilla.(Enough to cover, 1-2 T.)




Place about 3 T. of pie filling down center of each tortilla.


Roll up tortilla, enchilada style.

Place side by side in dish.


Add any remaining pie filling to the top of dish and set aside.





In a saucepan over med-high heat, bring butter, sugar, water and extract to a boil.
Remove from heat and pour over tortillas in dish.



Bake at 350 for about 40 minutes. Remove and let cool a few minutes before serving.

Serving suggestions:

*Serve warm with a scoop of French Vanilla Ice cream on top.
or
*Sprinkle with powdered sugar.
or
*Top with Cool Whip
You can serve hot,room temp. or cold from the fridge. It's ALL good!


*When I make the apple version, I sprinkle top with cinnamon-sugar mixture and sprinkle with nuts . After baking I drizzle with caramel Ice cream topping.


Go ahead-Give it a try with YOUR favorite pie filling or topping. If you do, be sure to come back and let me know and I'll add your link to the post!

Lemon Cookies (from a cake mix)

I made a couple of batches of these sweet/tart crisp cookies for a presentation I am doing today on GOODWILL HUNTING at our Local Library.

* For those of you that don't know it...I am QUEEN of shopping for bargains at local thrift shops (like the GOODWILL) and today I am teaming up with an EXTREME Coupon Guru and we are offering a free presentation, sharing our money-saving tips that will help folks stretch a dollar so thin they could see through it!

So, We decided to serve refreshments, to also show how you can make a nice treat and not have to spend a lot of time or money in the kitchen. Rachel is making cupcakes (from cake mixes she paid pennies for) and I am offering these wonderful cookies from a cheap cake mix as well!

EASY and delicious and rather light tasting.

You will need:

* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven.


YUM!

It's no trick- just a couple of great treats! A Wonderful Magazine giveaway and A recipe for Mini Pumpkin Cakes

I am pleased to be giving away a one-year subscription (13 issues- a $19.95 value) of my favorite magazine, SOUTHERN LIVING.

Each month I sit back and enjoy their beautiful photos of some of the best recipes and gorgeous home decor that Southern hands can create.

I have yet to try one of their recipes that I didn't love!
So, I decided to share this treat with one lucky reader!

It's easy to enter:

*Leave me a comment telling me about your favorite magazine. (1 chance)
* Follow this blog (1 extra chance)
* Post about this giveaway (1 extra chance)
*Put a link on your sidebar about this giveaway (1 extra chance)
* Tweet this post (1 extra chance)

Now, be sure to tell me if you deserve extra chances and leave a link to your blog so I can find you.

This offer is good in the continental US only.
Contest ends on Sunday, October 25, at midnight (CT)
Winner's name will be announced Monday, October 26 by 9:00 AM (CT)

The winner's name will be drawn by the good old fashioned name in the hat method. SCOUT'S HONOR I will be honest and fair.

Winner will receive their first magazine 4-8 weeks following the announcement date.
*Southern Living is in no way involved in this giveaway- this is from yours truly.

Now, for the recipe.

I chose to share the cover recipe from the current issue.

MINI PUMPKIN CAKES


*Makes 8 pumpkins
Ingredients

* 3/4 cup butter, softened
* 1 (8-oz.) package cream cheese, softened
* 2 cups sugar
* 2 large eggs
* 1 1/2 cups canned pumpkin
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* Caramel-Rum Glaze*
* Or Vanilla Glaze
* Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

*Recipe and photo is from their website: www.southernliving.com

GOOD LUCK!

*Be sure to check out more Blog Carnival Giveaways here.

The Very Best From Momma and Me- Italian Pizelle Cookies

-Photo Jordan Murphy-SQUARED VISION PHOTOGRAPHY

I want to introduce you to the best Southern cook I know. This is my mother, Rose.
My son took this photo of us for a Mother's Day Gift last year.

She is a 75-year-old homemaker extraordinaire.

I'm going to be featuring many of her best recipes that she has passed along to me and I'm here to tell you- if I put her name in the title of a recipe...you need to make it. Her food is ALWAYS delicious! Not necessarily the healthiest dishes, but THE BEST recipes.
This is where moderation is key.

Some are pretty simple, but no matter the time it or technique it takes to put one of her dishes on the table, it's ALWAYS worth it.

My Mom was a stay at home mother while my brother and sister and I were growing up. She cooked 3 times each day- DELICIOUS Homemade breakfasts, lunches and dinners. We rarely ate out.

She loves to cook with lots of real butter, full fat chicken broth and cheesy sauces!

SO, I'm starting off with a traditional Italian pizelle cookie that we made together recently. This recipe was actually passed down from her late mother-in-law, my grandmother Amelia, a wonderful Italian cook.



First, you must have one of these. A Pizelle cookie maker.



But don't dispair if you do not own one. These cookies can also be made on a cookie sheet for the same great flavor, they just won't be as pretty.

You will need:
6 eggs
1 cup butter
1 1/2 cup sugar
5 cups flour
5 tsp. baking powder
1/2 tsp. anise oil


Beat eggs and sugar well. Add melted cooled butter. Add anise oil, then dry ingredients. Mix well with a mixer on med. speed. till smooth.




With floured hands, roll dogh in ball (2-3 heaping teaspoonfuls). Place dough slightly off center - just a tiny bit back- close lid and cook for about one minute.

*It is okay to open lid to see if they are done- it will not affect the cookie to check a few times.




They should be slightly golden brown.



They lift very easily off the griddle with spatula.



Cool on flat surface, then start stacking them.








These are delicious served just as they are.

They are also great sprinkled with powdered sugar (especially at Christmas time- they'll look like a big snowflake cookie!)

You can also shape them to make a waffle cone for ice cream, but you need the proper form for this. You can form it to the bottom of a cup, let it cool that way, then it will be a perfect cup to fill with ice cream, drizzled with chocolate...yummmmm.

*Remember to take my cookie challenge and share the wealth!

Fast and Furious Friday- Caramel Apples

I was minding my own business while shopping at the local Kroger and enjoying the last dog days of summer, looking for some interesting ingredients to spruce up an ordinary meal I had planned.

Out of the corner of my eye, I saw it. The perfect symbol of autumn's entrance- even if it is a bit early.

Well, hello there.

I quickly pushed my cart over to the caramel apple section, and chose my triple apple package ( my choice was based on the apples that seemed to be the most covered in the chopped nuts) and placed them in the cart. Throughout the rest of my shopping trip, I could think of little else. Now, an interesting supper didn't seem to matter anymore. I just wanted to get into the car and rip open the package and enjoy my treat that not only tames the cravings , but also opens the door for autumn for the rest of the season.

I just threw some hamburger, buns and a package of cheese in the cart. An "interesting supper" didn't matter any more. I just wanted a dessert. It also became an appetizer. And a midnight snack.

Since I've eaten the caramel apple, I have also brought out my fall scented candles, and started decorating my home for my favorite season. There's no turning back now.
That caramel apple had me at hello!

The Food Network magazine shares this recipe for the perfect caramel apple. Enjoy.





Directions

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan.

Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon.

Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

Happy Autumn- a little early.

Tiramisu

For my birthday recently, several of the ladies in my family treated me to a delicious Italian meal at a local restaurant BENNIES. This photo is of me with my great niece Cortney.

I enjoyed all things Italian and topped off the meal with a delicious slice of Tiramisu. (Sorry for the bad quality photo)






tirami su literally means "pick me up" or "pull me up" in reference to the effects of the sugar and espresso.

Although I love Tiramisu, for some reason I have never made it. But I plan to very soon.

And I'm making this simple version by none other than the Beautiful Italian, Giada de Laurentis.

Here you go:

TIRAMISU by Giada de Laurentis


* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

End of summer Dairy Queen Blizzard

As summer draws to a close, I've decided to share a secret recipe from my cookbook, TOP SECRET RECIPES so you can enjoy a little summer all year long,and save a little cash by making it at home.

Did you know that since its introduction to the Dairy Queen menu, the BLIZZARD is their most popular DQ product, selling over 200 million each year!

Are you thinking what I'm thinking?

YOU WIll NEED:

1 Heath candy bar (or your choice of candy)
1/4 cup milk
2 1/2 cups vanilla ice cream
1 tsp. fudge topping

Freeze the candy bar. Break up into small pieces while still in wrapper with a knife handle... Combine all ingredients in a blender and blend for 30 seconds. on med. speed. Stop blender and stir, then repeat again until well mixed.Pour into a 16 oz. glass. If you want a treat as thick as DQ, put the filled glass in the freezer for 10 minutes.

Enjoy.