Chocolate Caramel Crunch Cake

This cake is so yummy and so easy, I'm not sure why I don't make it more often. Maybe it is because of the name. Although I've heard it called many different things, it is commonly referred to as "Better Than Sex Cake" which I think is the dumbest name ever. Who wants to tell their family or dinner guests that is what they made for dessert? Seriously. Is it just me or is that name totally dumb and trashy sounding? Call it what you will. The cake is yummy and here is the recipe:

Chocolate Caramel Crunch Cake (the best alternative name I could come up with)

1 box devils food cake mix
1/2 can sweetened condensed milk

6 oz caramel ice cream topping

1 8 oz container cool whip

2-3 Health candy bars crushed

1. Bake the cake according to package directions for 9x13 inch pan. Cool for 5 minutes and then poke holes all over the surface of the cake with the end of a wooden spoon.

2. In a saucepan, combine the sweetened condensed milk and the caramel topping. Heat over low heat, stirring until smooth. Pour mixture over warm cake.

3. Let the cake cool completely. Top with whipped cream and crushed heath bars. Garnish with a drizzle of caramel just before serving.

P.S. What do you call this cake?

Shrimp Tomato and Basil Pasta

A delicious Every Day Food recipe I found via my culinary genius friend Vanessa. I made this last week when it was a million degrees outside and it made a nice, light ending to a very hot and hazy day. All the better if you grow tomatoes and/or basil in your backyard! Recipe here.


My notes: The recipe says to add two cups of water along with the diced tomatoes to make the sauce. I made it that way in the past but found the sauce was too watery. This time I made it using one cup of water and that was plenty. (I actually added a couple tablespoons of cornstarch to thicken it up a bit. So really, you could probably omit the water altogether and just use the juice from the tomatoes. You live and you learn.) I also used 1 pound of bow tie pasta instead of angel hair.

Sweet Peach

Photo by Elizabeth Messina

Caroline is as soft and sweet as a little peach so it only makes sense that I make this cake for her belated birthday celebration this weekend. (It also helps that her birthday falls smack dab in the middle of peach season.) My mouth is watering thinking about it. I just hope I can make it taste as good as it looks in this picture! (Recipe here.)

Update: This turned out to be a very yummy cake with a mild peach flavor. Spooning the cooked fresh peaches over the cake is a definite must. (I did this over each individual slice after the cake was cut.) It was maybe not as delicious as it looks in the picture but also, the peaches I used were just so-so. If you make this, half the frosting recipe. It makes a TON!

Baked Tortellini

(Stock Photo)

I made this baked tortellini recipe for dinner tonight. It was perfect comfort food for the grayest, drizzliest, ugliest day ever. It tasted especially good paired with our canned garden green beans and a thick slice of homemade wheat bread. Check out the recipe here.

PS If you make this, add more bacon than the recipe calls for. You won't regret it.

Image courtesy of Everyday Food.

Raspberry Balsamic Chicken

(Stock Photo)

This recipe (from Cooking Light) is soooo delicious. It's been a personal favorite for quite some time. It is easy for a quick family dinner but sophisticated enough for a dinner party or other special occasion. Try it for yourself-you won't regret it! Find the recipe here.

I Just Ate Way Too Many Cookies

I had a some grated zucchini in my freezer that I wanted to use up so I thought I'd give this recipe a try. Oh me, oh my! These cookies are soft and chewy with a cake-like texture and are really yummy. (Just an FYI: I've made similar recipes that are equally as good flavor wise, but for whatever reason always crumble on the bottom when I take them off the cookie sheets? Anyway, I didn't have that problem with this recipe. Also, I'm thinking grated apple would be a good substitute for the zucchini if you are looking to mix things up!)

Soft Zucchini Cookies
1/2 cup shortening
1/2 cup granulated sugar
1 cup brown sugar
2 eggs, beaten
3 cups grated zucchini (I didn't measure and probably only used two cups)
2 1/2 cups flour
2 cups quick oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup raisins or chocolate chips
1 cup chopped nuts

Cream shortening, sugars and eggs until fluffy; stir in zucchini. Sift flour, baking powder, baking soda, cinnamon and salt; add to zucchini mixture. Stir in oatmeal until well blended. Add nuts and chocolate chips or raisins. Drop by spoonfuls onto greased cookie sheets. Bake at 375 for 12-15 minutes or until barely golden around the edges. Delicious!

Strawberry Spinach Salad

Sometimes something looks and tastes so yummy I feel like I should take a picture of it before I eat it to make it last longer. This strawberry spinach salad falls into that category. I ate it for lunch every day last week and enjoyed every bite! The ingredients? Spinach, strawberries, blue cheese, pecans, crumbled bacon (I just use pre-packaged real bacon bits) and some homemade sweet and sour dressing (see recipe below). I also like to add a few slivers of red onion if I happen to have it on hand. Note: this salad is just as tastey in the winter when strawberries are out of season. Instead, add a handful of dried cranberries and some chunks of granny smith apple. Delicious!

Easy Sweet and Sour Dressing

1/2 cup sugar
1/3 cup lemon juice
1 tsp dijon style mustard
2 tsp onion, chopped
1/2 tsp salt
2/3 cup oil (I use canola)
1 tsp poppy seeds

Put all ingredients in a blender and mix. Happy eating! :)

Skirt Steak Burritos with Tomato Corn Salsa

I clipped this recipe from an old Rachel Ray magazine. I love easy recipes that sound fancy but call for just a few ingredients and still manage to taste spectacular. (This is one of those.) It's very fresh and summery- enjoy! (Click here for the recipe.)

Note: In my opinion, the salsa is what makes this recipe. I think you could pretty much ignore everything else- throw whatever kind of meat you have on hand into a tortilla with the salsa and you're good to go. Also, I like to serve it with diced avocado and sour cream. (Yum!)

Good Brown Bread

There is nothing quite like the aroma of homemade bread baking in the oven. (There's nothing quite like the taste of it either!) I got this delicious recipe awhile ago from my friend Marnae, who is a really good cook and has the best recipe for pretty much everything. This wheat bread recipe is no exception:

Good Brown Bread
4 C. warm water
1 C. brown sugar
4 T. white sugar
4 T. butter
1 T. salt
2 T. yeast dissolved in 1/2 C. warm water
4 C. Whole Wheat Flour
7 C. White Flour

Mix water, sugars, salt and butter. Add yeast dissolved in 1/2 C. warm water. Stir in 4 C. wheat flour and mix well. Add the white flour gradually until dough is easily handled. (You may need more flour is the dough is sticky.) Knead until smooth and spongy. Cover and let rise until double. Form into 4 loaves (I only get three loaves from this recipe so it might depend on the size pan you are using.) Let rise in pans for about 20-30 minutes. Bake at 350 for 35-45 minutes. Enjoy!

Comfort Food

I say, cold winter days call for warm rice pudding. It's been a favorite treat of mine lately so I thought I'd share the recipe I've been enjoying. I use this one, (minus the raisins and using light brown sugar instead of dark brown sugar the recipe calls for.) (Also, one time I tried to substitute 2% milk for the whole milk and it didn't work that well. Just an FYI.)

Simple, Yet Delicious

(Photo by Everyday Food)

Anytime, I find a great recipe that is simple yet delicious, I feel inclined to share it. I just made this one from Everyday Food and it was just that...simple and delicious! (But really, can you go wrong with any recipe that calls for bacon and half & half?)

(P.S. I substituted bow-tie pasta for the angel hair, red onion for the shallots and if I make it again, I will most likely add more bacon.)

What's For Dinner?

I love recipes with fresh ingredients. (Especially if one of those fresh ingredients includes cilantro!) Anyhoo, I just made this one I found in an old Rachel Ray magazine: Skirt Steak Burritos with Fresh Tomato Corn Salsa. It was very easy to make with no super weird ingredients and it tasted really, really yummy. (Click on the image to enlarge the recipe.)

Ham & Cheese Brunch Squares

2 cups (8 oz) grated Colby & Monterey Jack cheese blend, divided
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed
8 oz cream cheese, softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

1. Preheat oven to 450. Lightly brush a jelly roll pan with vegetable oil. (A 9x13 pan can also be used, resulting in thicker squares.) Crumble hash brown patties over pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Saute ham and remaining green onions over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove pan from oven. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set. (I found that this took longer than 6-8 minutes, more like 10-12) Meanwhile, slice tomatoes, scrape out seeds and dice. When eggs are set, remove pan from oven and top with remaining cheese, tomatoes and reserved green onion. Sprinkle with additional black pepper if desired. Cut into squares and serve!

I served the brunch squares with this delicious sour cream coffee cake recipe and fresh fruit. Yum!

Garden Taco Rice

I love this recipe. It has rightfully earned a special place on my blog because I enjoy it so much. It is a summer time staple at our house because it is yummy, easy to make and it's the best way to use up zucchini from the garden. Enjoy!

Garden Taco Rice
1 lb. ground beef or turkey
1/2 cup chopped onion
1 pkg. taco seasoning mix
1 1/2 cups water
1 1 /2 cups chopped zucchini
1 cup frozen corn (I use canned)
1 (14.5 oz) can diced tomatoes, undrained
(If I want it spicier, I sometimes use diced tomatoes with green chiles.)
1 1/2 cups uncooked rice
4 oz. (1 cup) shredded cheese

In a large skillet, brown ground beef and onion; drain. Stir in remaining ingredients except rice and cheese; bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5-7 minutes or until liquid is absorbed and rice is cooked, stirring occasionally. Remove from heat. Fluff mixture with a fork and sprinkle with cheese. Cover and let stand three minutes or until cheese is melted. Garnish with cilantro, cherry tomatoes or we especially like it with avocado.
(This recipe also tastes good served with sour cream, tortilla chips or when used as filling for burritos.)

Yummy Recipe

The pictures might seem silly but I had some pretty good lighting going on in my kitchen the other night when I made this recipe. It is so easy (with only a few ingredients) but it is oh so good.

You Asked For It

I have had this recipe for about five years. However, I was re-introduced to it this past Thanksgiving and what can I say? It was the right combination of ingredients at the right time and I fell for it pretty hard. Now that it's officially "available"- enjoy!

PUMPKIN CRISP

2 cans (15 oz ea.) solid pack pumpkin (you can also use 1 29 oz can but I've found I like it best with the two smaller cans. That extra ounce of pumpkin really packs a punch.)
1 C. firmly packed brown sugar
1 C. granulated sugar (Yes, this is A LOT of sugar. Although I never have, you could probably reduce this and it would still taste really good.)
3 eggs, beaten
1 TBSP vanilla
1 can (12 ounces) evaporated milk
2 tsp ground cinnamon
1 tsp ground allspice
1 box yellow cake mix
3/4 cup butter or margarine
3/4-1 C. chopped nuts (I like pecans)

In the bowl of an electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.
Pour into a 9x13 inch pan. Sprinkle the dry cake mix on top and pat down gently. (Make sure the cake mix is free of large clumps before you sprinkle it on the top.)
Melt the butter and drizzle evenly over the top. Sprinkle with nuts.
Bake at 350 for 45-60 minutes or until lightly browned and set. Let cool.
This is delicious with a big dollop of cool whip.

(Vanessa-it's totally cool if you want to make a move. I promise it won't be weird if I see you guys together.)