These are a favorite of mine. These take a little time to make but taste great and I promise people will ask you for this recipe.

Source: Taste of Home I think.

Prep Time: 20 Min Cook Time: 20-25 min

Cupcakes

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs lightly beaten
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 tbsp vinegar
• 1 tsp vanilla extract

Filling

• 1 pkg (8 oz) cream cheese softened
• 1/3 cup sugar
• 1 egg slightly beaten
• 1/8 tsp salt
• 1 cup (6 oz) semi sweet chocolate chips
• 1 cup chopped walnuts(optional)

In a large mixing bowl combine the first five ingredients. Add eggs, water, oil, vinegar and vanilla and mix well. Pour into 18 greased or paper-lined muffin cups.

For the filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoon fulls into the center of each cupcake. Sprinkle with nuts if you like. Bake at 350 for 20-25 minutes or until toothpick inserted near the center comes out clean.

Yields: 1-1/2 dozen

Doubling this recipe gives you just the right amount for taking to get together’s or potlucks. I use the aluminum foil muffin tins so then all I have to do is put them on a cookie sheet and I can cook them all at the same time.  Also start checking them to see if they are done around 20 minutes. If you cook them to long they will dry out a little so watch them close the last 5-10 minutes.

Not the best picture I know but I was in a hurry this morning. I first had this recipe a few months back at a MOMS Club activity. I kept meaning to make it but never did. This morning I had a MOMS Club activity to go to and needed something fast and yummy and this recipe fits that bill perfectly.

Source: A fellow mom.(Thanks Katie!!)

Prep Time: 10 Minutes Cook Time 15-20 Minutes

• 1 stick margarine or butter
• 1 cup oatmeal(I used the quick cooking kind)
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups hot boiling water
• 1 cup flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• powdered sugar to dust the top

Mix butter and oatmeal and add boiling water. Stir and let cool. Slightly beat the eggs and add to the mixture alone with the vanilla.  Mix the Dry ingredients. Slowly add the dry ingredients to the wet mixture. Pour into a pan or cookie sheet. Bake at 350 for 15 minutes. Let cool and dust with powdered sugar.

Yield: 10-12 servings

Super easy and my kids love it.

I made this pie back at Thanksgiving and I am just now getting the recipe up. Oops! I am not a huge fan of apple pie but I love this one. I made 2 pies planning to freeze one.. The 2nd pie never got to the freezer.

Source: Cooks.com

Prep Time: 20 minutes Cook Time: 50 minutes

Crust

• 1 cup shorting
• 2 cups flour
• 1 tsp salt
• 1 tbsp vinegar
• 1/3 cup milk

Cut the shortening into the flour and salt. Add vinegar to milk. Combine at once with the flour mixture.

Makes 2 pie crusts.

Apple Pie

• 6 cups pared(thinly sliced) apples(about 6-8 apples)
• 1 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• Dash of nutmeg
• Dash of salt

Combine sugar, flour, cinnamon, nutmeg and salt. Mix with apples. Line pie plate with crust and fill with apple mixture.

Topping for Pie

• 1/3 cup sugar
• 3/4 cup flour
• 6 tbsp butter

Mix the sugar with the flour; cut in butter until crumbly. Sprinkle over apple mixture. Bake pie at 400 degrees for 50 minutes or until done.

Yield: 1 pie(though I can get 2 out of it)

I have found that the apple mixture will make 2 pies. I don’t have a deep pie plate so maybe that is why. All I know is this pie is good!

First off I am sorry I have slowed down so much with posting recipes. I got to a point where I felt like I was cooking for this blog and not because I love to cook so I took a step back. I only want to post recipes here my family really likes not just any old recipes to fill up my blog. So there may not be as many updates but the recipes are tested and approved.

This one is another favorite from my childhood. I loved to walk into the house after school and smell this in the oven. I guess this would be considered a dessert but my mom made it as a meal. A sweet meal but man is it good!!

Source: My Mom

Prep Time: 20-30 minutes Cook Time: 1 hour

• 1 cup sugar
• 1 cup water
• 1/8th tsp nutmeg
• 1/4 cup cinnamon candies
• 1 tbsp butter or margin
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 2/3 cup Crisco
• 1/2 cup milk
• 6 peeled and cored apples

Combine sugar, water, nutmeg and cinnamon in a saucepan. Cook over low heat 5 minutes or until candies are dissolved. Add butter. Cool slightly. Heat oven to 375. Mix together flour, baking powder and salt into a bowl. Cut in Crisco with a pastry blender(I just use my kitchen aid mixer to mix the dough) until mixture looks like coarse meal. Add milk and stir with a fork only until mixed. Roll out dough 1/4 inch thick on a lightly flowered board or pastry cloth. Cut in sixths. Put apple in center of each. Fold and put in baking dish cover with cinnamon mixture.. Bake at 375 for one hour or until done.

Yield: 6 servings

I do things a bit different then the recipe. I always double the dough and cinnamon mixture. You don’t have too but I love the sauce and think the extra sauce helps it from drying out as it cooks. I also double the dough because it just does not seem to be enough to cover the apples. Maybe I don’t roll it out enough but doubling it works for me.

Yes they taste as good as they look.  I have been having fun looking at other food/recipe blogs to get some ideas for my blog. In my search I came across this recipe and knew I had to try it. It was my week to make snack for Sunday School today so I thought it would be the perfect time to make it( you know you got a good recipe when you walk into the room and the first thing someone asks is who make the brownies). I was right everyone seemed to like them.

Source: My Kitchen Cafe A great recipe blog check it out!

• Nonstick cooking spray
• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 sticks butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup confectioners’ sugar

Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.

Sift flour, cocoa powder, baking soda, and salt into a large bowl.

In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.

Bake until base is set and edges are puffed(the middle will not be fully cooked), 22-25 minutes (don’t overbake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.

Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top.

Bake until filling is set, 25 to 30 minutes.

Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

The only thing I will add to this recipe is to refrigerate before serving. Letting it cool down helps to set the cheesecake and adds to the flavor. I know I have not posted a lot of desserts yet. Mainly because if I bake it well I eat it(which my middle does not need) and time. I had a blast being in the kitchen all morning yesterday( I made some zucchini bread as well). My husband was great and kept the kids busy while I baked. This recipe did take a little more time because it needed to set in the refrigerator for 30 minutes but I used that time to get the zucchini bread going.  I definitely need to do more baking I will just send most of it with my husband and let the college students eat it.

Some baking tips:

1. If a recipe says to bake for 25 minutes set your timer for 20. Cookies,brownies and cakes can over cook and dry out very easily and its better to check them then to have a dried out cake.
2. Look over a recipe carefully. Baking soda and baking powder are different. I have made the mistake of forgetting one of these or using the wrong one and it ruined the recipe.

Source: Friend

• 1 Coffee Mug

• 4 tablespoons flour(that’s plain flour, not self-rising)

• 4 tablespoons sugar

• 2 tablespoons baking cocoa

• 1 egg

• 3 tablespoons milk

• 3 tablespoons oil

• 3 tablespoons chocolate chips (optional)

• Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake
will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

WARNING!! Be VERY careful to not over cook this cake. The first time I tried it I cooked it for the full 3 minutes and it was way to long. The next time I tried it I took 15 seconds off and it was better but still a bit long. I would try 2 minutes and twenty seconds. Of course it depends on your microwave but just something to remember. I think its a bit of a heavy cake but again it could be because I am over cooking it. Its a great kid dessert as well.

Yes it tastes as good as it looks. This recipe is adapted from Betty Crocker’s 2009 calender. Its actually a brownie recipe but I did not have a box of brownies sitting around and was too lazy to make some so I decided to try it with cake.

Ingredients:

1 chocolate cake mix I like Pillsbury but you can use whatever you want.

Bake cake according to package directions and let cool for at least 1 hour.

Filling:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powered sugar
• 2 teaspoons milk

Topping:

• 1 cup semisweet chocolate chips
• 1/4 cup butter

1. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cake base.
2. In small microwave bowl, microwave topping ingredients uncovered on High 30-60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.



Yum!