Grandma's Rice Krispies Treats

Posted by Donna:

I came to a conclusion today about these treats. Lori e-mailed me last night and said Joe, our son-in-law, and Zachary, our oldest grandson, thought "Grandma" made the best ever Rice Krispies Treats. Zachary tells me this a lot. I began to wonder what I do differently.

Since this is not "my" original recipe----- it is Kellogg's----- and since I follow the directions exactly by what's written on the box--I don't "play" with the recipe---- and since I'm pretty sure Lori follows the very same recipe--it's pretty obvious what makes "Grandma's" special!!!!

I think when "Grandmas" make treats for their families ,a very special ingredient is added automatically!!!!! I think it's a grandma's "love"! Mothers add this all the time, but this is different---only grandmas know about it.


So; when someone tells you that what you have made is the "best ever," just tell them it has a big ole' heapin' spoonful of Grandma's love in it!!!!!!!


That's my conclusion---and I'm stickin' to it!!!!! Pin It Now!

Cake Mix Red Velvet Cake

Posted by Donna:

At Christmas, Kimberly made a Red Velvet Cake that started off with a cake mix. One of the mother's where Kimberly teaches made this cake for the teachers, and all the teachers loved it. The mother was kind enough to share her recipe with them. And, Kimberly shared it with me. We had a fellowship meal today after our morning worship service, and I decided to make this cake. It's really, really moist.

Cake Mix Red Velvet Cake

1 butter yellow cake mix
1 small box chocolate instant pudding
1/2 cup oil
1 cup cold water
4 eggs
1 oz. red food coloring

Mix all the ingredients together and beat for about 3 minutes.
Pour into two round cake pans that have been lined with wax paper.

Bake at 350 degrees for 30 minutes.
After the cakes have cooled, frost the top of the first layer--add the second layer---then frost the top and sides of the two.


Frosting:

1 (8oz.) cream cheese, room temperature
1 stick butter, room temperature
2-3 cups powdered sugar
1 tsp. vanilla




This is such a quick version of this cake ----and it's so good. Pin It Now!

Easy Skillet Apple Pie

Posted by Donna:

If you want to feel like the Pioneer Woman, you must make this pie. This recipe is in the recent issue of Southern Living. It's such a pretty pie, and you really do feel a sense of pride when it comes out of the oven. The fact that it's baked in a cast iron skillet makes it so much fun.

Skillet Apple Pie

2 pounds Granny Smith apples---I used four of these
2 pounds Brae burn apples---four of these also
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
2 pie crusts, unbaked (I used my recipe that is posted on this site) You can use store bought if you choose.
1 egg white
2 T. sugar

Preheat oven to 350 degrees. Peel apples, and cut into 1/2 inch thick wedges. (I just cut mine up to what I thought would work.)
Toss apples with cinnamon and 3/4 cup granulated sugar.

Melt butter in a 10 inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. (It took the 2 minutes on my stove.) Remove from heat, and place 1 piecrust in skillet over the brown sugar mixture. Spoon apple mixture over the piecrust, and top with the remaining piecrust. Whisk egg white until foamy. Brush the top of the piecrust with egg white; sprinkle with 2 T. granulated sugar. Cut 4 or 5 slits in the top for steam to escape.

Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly. If the pie crust starts to brown too much, place aluminum foil on top of the crust. (As well as I remember, I did use the full hour and 10 minutes in my oven and I did have to put foil on top of my crust. Cool on a wire rack for 30 minutes before serving.

Serve with ice cream.

This fall issue of Southern Living is worth the purchase. The cake on the cover is just as good. I made it, also, a few weeks ago. There are a lot of apple recipes in this issue. Of course, you can go to their website and get some of these as well.

I wish I had a picture to share. I can't wait to make it again. Pin It Now!

Cherry Egg Rolls

Posted by Lori....Made by Zachary :)

When my daughter and I were at Epcot a few weeks ago, we ate apple egg rolls at "China" in the World Showcase.  They were delicious!

Yesterday I suggested that my son should try to make fruit egg rolls.  We only had cherry pie filling in the pantry, but he took me up on the offer!  They aren't the prettiest egg rolls ever, but they sure tasted good!  Zachary baked his egg rolls and said that he didn't do a good job of rolling them up, but I'm not sure how easy it would be to roll them up anyway, with the syrup filling.  (Maybe adding canned cherries to the mixture would help?) Anyway, they tasted great and I told Zachary I would give him the credit when I shared them with you!

Cherry Egg Rolls

12 egg roll wrappers

1 can cherry (peach, apple) pie filling

Butter, melted

Cinnamon/sugar mixture

Lightly grease baking pan.  Lay out egg roll wrappers and spoon pie filling down the middle.  Roll up wrappers according to package directions.  Lightly brush egg rolls with butter and sprinkle cinnamon/sugar mixture on top.  Bake for 10 - 12 minutes (I think Zachary could have baked his longer than that.).

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Praline Cookies

Posted by Donna:

I wish I could take credit for these wonderful cookies, but I can't. This recipe was shared by a close friend of mine who just happens to be one of the best "bakers" around.

Praline Cookies

1 2/3 cup flour
1/2 tsp. salt
1 1/2 cups brown sugar
1 tsp. vanilla
1 1/2 tsp. Baking powder
1/2 cup butter
1 egg

Cream butter and sugar, beat in eggs and vanilla. Mix in sifted dry ingredients. Drop by teaspoonfuls on baking sheet. Bake at 350 degrees for 9 - 10 minutes. Sprinkle 1 cup broken pecans over cookies. Drizzle frosting over cookies.

Frosting:

Boil 1 cup brown sugar with 1/2 cup cream for 2 minutes. Beat in 2 cups powdered sugar. Thin with more cream if needed. Place the cookies on a cooling rack, put the rack back over the baking sheet or wax paper and pour the frosting over the cookies using a measuring cup. This makes cleanup much easier.

Enjoy!!




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Lemon Squares

Posted by Donna:

All I did was cook this weekend. Saturday and Sunday were both full of activities.
As busy as it was, yesterday ended in such a relaxing and enjoyable way. Since yesterday was Family Day at our church, we had a fellowship meal after our morning services; then, had our usual evening worship service at 1:30. At 5:00, we met up at Quartz Mountain for hot dogs and just a lot of visiting. It was so nice. I think everyone would have stayed longer, except most had jobs to go to today.

One thing I had to cook for on Saturday was a wedding shower. I decided to bring Lemon Square bars. I really like lemon desserts, but not with a strong lemony taste. I've looked and looked for recipes through the years, but never ended up settling on anything---until I saw this one from Taste of Home. I wasn't disappointed at all. They melt in your mouth, almost literally. Several people at the shower commented how much they liked them, and I did see a couple of ladies go back for seconds.

I wish I could say they're healthy, but they're not!!!!!! I can say, though, that they're very satisfying. Also, the lady that submitted the recipe to Taste of Home said she takes them to bridal showers all the time because people expect her to bring them. That's about as good of a compliment that you can get!!!


Lemon Squares

3 cups all purpose flour
3/4 cup powdered sugar
1-1/2 cups cold butter

Topping:

6 eggs. lightly beaten
3 cups sugar
1/2 cup lemon juice
1-1/2 tsp. baking powder
Powdered sugar

In a large bowl, combine the flour and powdered sugar. Cut in the butter until crumbly. I actually used my fingers for some of this---but I washed them first!!!!! Pat into a greased 15 inch x 10 inch x 1 inch baking pan. Bake at 350 degrees for 16 - 20 minutes or until set and top is golden brown.

For topping, combine the eggs, sugar, lemon juice and baking powder in a bowl. Pour over the crust. The pan will be very full, but it won't spill over while baking. Bake 16 - 20 minutes longer or until set and top is golden brown. Cool. After the topping has cooled, dust with powdered sugar. Cut into squares. Store leftovers in the refrigerator. Pin It Now!