Cream Cheese Sheet Cake

If you want a really simple, really DELICIOUS sheet cake, then this is the one for you. And the batter is pretty darn tasty, too!!  I can't take the credit for this great recipe (or the picture), I found them on Pinterest, which led me to busymomblogs.com.  But I will take credit for the smiles on my husband and boys faces when they had (multiple) pieces!  :)

Ingredients:

• 1 cup plus 2 Tablespoons butter, softened
• 6 ounces cream cheese, softened
• 2 1/4 cups sugar
• 6 eggs
• 3/4 teaspoon vanilla
• 2 1/4 cups cake flour

Frosting:

• 1 cup sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup semisweet chocolate chips

In a mixing bowl, cream the butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour, mix well. Pour into a greased 15" x 11" cookie sheet. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.  Cool completely.

For frosting, combine sugar and milk in a saucepan; bring to boil over medium hear. Cover and cook for 3 minutes (do not stir). Remove from heat and stir in butter and chocolate chips until melted. Cool slightly. Stir, and spread over cake.

Makes 24-30 servings.

Biscuit Tostadas

Ingredients:

• 1 can (17.3 ounces) large refrigerated biscuits (I used Pillsbury Grands)
• 1 lb. ground beef, cooked and drained
• 1 can (15 ounces) chili beans, warmed through
• Salsa
• Cheddar cheese, shredded
• Lettuce
• Olives (chopped)
• Sour cream

Method:

Preheat oven to 350 degrees. Split each biscuit in half (or not--depending on how big you want to make the "tostada shell". Flatten each half into a 4-inch round. Place dough on parchment paper on a baking sheet and bake for 10-12 minutes or until done and golden brown. Remove from baking sheet and top with ground beef, chili beans, and desired toppings of your choice. Kids LOVE this!!

Applesauce in the Slowcooker...Who Knew?

Ingredients:
3 pounds apples* (6-9), peeled, cored, and cut into chunks
1 c. apple juice
2 T granulated sugar
1/2 t. ground cinnamon
Pinch of salt
Dash of freshly ground nutmeg

Method:
Combine all ingredients in a slow cooker sprayed with non-stick cooking spray. (Remembering to fill the slow cooker ½ - ¾ full.) Cover and cook until apples are very soft, about 6 hours on low or 3 ½ hours on high. When done, pour apples and juice into a food processor and blend until desired consistency. Serve warm or cold. Store unused portion covered tightly in the refrigerator. Makes 4 cups.

*Recommended apples: Jonagold, Pink Lady, Jonathan, Golden Delicious, Empire, McIntosh, Rome

Not Recommended: Red Delicious, Granny Smith, Braeburn, Honeycrisp

Watch a video HERE!

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Ingredients:

• 2 c. chopped, peeled tart apples
• 2 1/3 c. all-purpose flour
• 1/2 c. shortening
• 2 eggs
• 1 c milk
• 1 1/2 c. white sugar
• 1 T baking powder
• 3/4 t. salt
• 1 t. vanilla extract
• 1 t. cinnamon
• 1/4 t. ground cloves
• 1/4 t. ground allspice
• 20 wrapped caramels
• 3 T 2% milk
• 1 cup finely chopped pecans
• Popsicle sticks

Method:

Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, vanilla and spices. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Fold in apples.

Pour into greased cupcake pan or paper liners until 3/4 full. Bake at 350 degrees for 20 minutes, or until inserted toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes and sprinkle with pecans. Insert a Popsicle stick into the center of each cupcake.

*Alternately, you can use a spice cake mix and add the apples, and follow directions for baking on the cake mix box.

Here's a link to a video of when I made them on Studio 5 this week.

Cranberry-Jalapeno Cream Cheese Dip

I was in charge of an appetizer for a family Christmas party and made this.  It was DEVOURED in minutes! Definitely a keeper!!

Ingredients

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (approx. 1 large lemon)
1/8 teaspoon salt
2 (8 oz.) packages cream cheese, softened
Crackers, for serving

Directions
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a large bowl, cover, and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Refrigerate up to an hour before serving.  Serve with crackers or tortilla chips.

Lime & Coconut Sugar Cookies

I made these for a cookie activity we had a church. They are delicious, though I couldn't really taste the coconut. Some would argue that is a good thing.  Make them and decide for yourself, and add more if you think you need to!

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
zest of 1 large lime, finely minced
3 tablespoons lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar (for rolling dough in before baking)

Directions
Preheat oven to 350 degrees.  Toast coconut on a cookie sheet in the pre-heated oven for 5-7 minutes.
Keep an eye on it though, it can go from white to burnt if you aren't watching close!
Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla, lime juice and zest. Gradually blend in the dry ingredients and toasted coconut. Roll rounded teaspoons of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 -2 inches apart. (Don't put them too close together, and don't make the balls too big as they spread quite a bit.)

Bake 8-10 minutes in the pre-heated oven until lightly browned. Let stand on cookie sheet for two minutes and then remove and place to cool on wire rack.

Perfect Fall Recipes

This weekend I am doing slow cooker demonstrations/cooking at the Deseret News Home Show and featuring these two perfect-for-fall recipes:

True Texas Chili

(according to the Texans I know, if it has beans, it ain't chili!)

Ingredients

1/2 teaspon garlic powder

3 tablespoons chili powder

2 teaspoons cumin

1 1/2 tablespoons paprika

3 tablespoons all-purpose flour

1 tablespoon oregano

1/4 teaspoon ground black pepper

2 (14 oz.)cans beef broth

3 lbs. stew meat

Limes, cut into wedges (optional)

Sour cream (optional)

Cilantro, chopped (optional)

In a small bowl, combine all the spices, flour, and beef broth. Set aside. Place meat in a greased 3 1/2 - 4 quart slow cooker. Pour spice mixture over meat. Cover and cook on low heat 8-10 hours, or on high heat 4-6 hours. Serve with a dollop of sour cream, juice from a lime wedge, and sprinkle with cilantro.

Spice Cake with Orange Juice Glaze


Ingredients
1 spice cake mix
1 (3.5 oz.) package instant butterscotch pudding
1 cup water
3/4 cup canola oil
4 eggs
1 cup sour cream
Orange juice, prepared
1 cup powdered sugar

In a large bowl, combine cake mix, pudding, water, oil, eggs, and sour cream. Beat for 2 minutes. Pour batter into greased slow cooker. Cover top of crockpot with paper towels (to catch moisture during the cooking process from dripping into the cake), and cover with lid. Cook on high heat 3 1/2-4 hours or until done in the center.  While cake cools, in a small bowl, mix together powdered sugar with 2-3 tablespoons orange juice.  Drizzle orange juice glaze over cake, serve and enjoy!