Cream Cheese Pound Cake

From Southern Living November 2001

Ingredients:
* 1-1/2 cups butter, softened at room temp
* 1 (8oz) package cream cheese, softened at room temp.
* 3 cups sugar
* 6 large eggs
* 3 cups all-purpose flour
* 1/8 tsp salt
* 1 Tbspn vanilla extract

Directions:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Do not overbeat.

2. Gradually add sugar, beating well.

3. Add eggs, 1 at a time, beating until combined.

4. Sift 3 cups flour, and combine with salt. Gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

5. Pour batter into a greased and floured 10-inch bundt pan. Smooth out the top and bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10-15 minutes before turning over onto the wire rack to cool completely.

Cutout Cookie Glaze/Icing

Combine:
* 4-1/2 cups sifted powdered sugar
* 4 Tbspn light corn syrup
* 3-4 Tbspn + 1-2 tsp milk
* Food coloring, optional

Carla's Grandma's Snickerdoodles

Ingredients:
* 1/2 cup butter
* 1/2 cup shortening
* 1-1/2 cup sugar
* 2 eggs
* 1-1/2 tsp cream of tartar
* 1 tsp baking soda
* 1/4 tsp salt
* 2-3/4 cups flour
* 3 Tbspn sugar
* 1 Tbspn cinnamon

Directions:
1. Cream together butter, shortening, sugar, and eggs

2. Add combined cream of tartar, baking soda, and salt

3. Add flour.

4. Chill dough for two hours.

5. Combine sugar and cinnamon for rolling. Roll dough into balls and roll in sugar/cinnamon mix.

6. Place balls on ungreased baking sheet and bake at 375 for 10-12 minutes or until golden brown.

Oatmeal Chocolate Chip (Occasionally Butterscotch Chip) Cookies

Ingredients:
* 1 large egg
* 1/2 cup unsalted butter
* 1/2 cup packed, light brown sugar
* 1/4 cup white sugar
* 1 Tbspn vanilla extract
* 1-1/2 cups old fashioned whole rolled oats
* 3/4 cup all purpose flour
* 1/2 - 1 tsp cinnamon to taste
* 1/2 tsp baking soda
* pinch salt (optional)
* one heaping cup of semi-sweet chocolate chips
* Optional: 1/2 cup raisins, nuts, or butterscotch chips -- if you don't add any of these, add an extra cup of chocolate chips.

Directions:
1. Add the first five ingredients to the bowl of a stand mixer and beat on medium-high speed until creamed and well combined, about four minutes.

2. Stop, scrape down the sides of the bowl and add all the rest, except the last two ingredients. Beat on low speed until just combined, about one minute.

3. Stop, scrape down the sides, and add the chips/nuts/raisins, etc. Beat on low speed until just combined, about 30 seconds.

4. Using a large scoop, roll into balls and flatten slightly. You can place a few chips on top at this time.

5. Place on a plate or tray, cover, and refrigerate for at least 2 hours.

6. Preheat the oven to 350, line or spray a cookie sheet. Bake for about 11 minutes. Don't overbake. Allow to cool on a baking sheet for about 10 minutes before serving.

Caramel Corn

Ingredients:
* 10 cups air popped popcorn
* 1 cup light brown sugar
* 1/4 cup light corn syrup
* 1/2 cup unsalted butter
* 1/8 tsp cream of tartar
* 1/2 tsp salt
* 1/2 tsp baking soda

Directions:
1. Preheat oven to 200. Spread popcorn out onto two large baking sheets. Remove as many of the unpopped kernels as you can find. Set aside.

2. Combine sugar, corn syrup, butter, cream of tartar and salt in medium saucepan over medium high heat. Stir constantly and bring to a boil. Boil about 5 minutes. Remove from heat and quickly stir in the baking soda. Pour caramel over popcorn and stir gently until coated.

3. Bake for 1 hour stirring every 20 minutes. Allow to cool in the pan.

Pioneer Woman's Blackberry Cobbler

This is straight up her recipe. I just wanted to have it with the rest of my regulars. I haven't gone wrong with one of her recipes, yet...I'd also love to have her kitchen and views. But, we can't have everything, so we'll have to settle for the blackberry cobbler for the time being.
http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/

Ingredients:
* 1 stick butter
* 1-1/4 cup sugar, divided
* 1 cup self-rising flour
* 1 cup milk
* 2 cups frozen or fresh blackberries

Directions:
1. Melt butter in microwavable dish.

2. In a separate bowl, pour 1 cup sugar and flour. Whisk in milk. Mix well Then, pour in melted butter and whisk it all well together. Butter a baking dish.

3. Rinse and dry blackberries. Pour the batter into the baking dish. Sprinkle the berries over the top, distributing evenly Sprinkle 1/4 cup sugar over the top.

4. Bake at 350 for 1 hour or until golden and bubbly. Can sprinkle additional tsp of sugar over the cobbler 10 minutes before done.

whipped cream, or ice cream go well...you know the drill. :-)

Zucchini Brownies

Though difficult to combine the ingredients (there's very little liquid added because the zucchini will release so much in the baking process), these are very tasty and a great way to use excess zucchini when you're looking for an easy dessert.

Ingredients:
Brownies:
* 1/2 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts (optional)

Frosting:
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup margarine
* 2 cups confectioners' sugar
* 1/4 cup milk
* 1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool.


In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Soft Cut-Out Cookies

A classic for various holidays!

Ingredients:

* 3 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup margarine, softened
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract

Directions:

1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Strawberry Brownie Cupcakes

This is a favorite recipe pieced together from All Recipes and a Pinterest find.

Ingredients:
* 1 (19.5 ounce) package brownie mix
* 2 eggs
* 1/2 cup canola oil
* 1/4 cup water

* 1 (18.25 ounce) package strawberry cake mix
* 2 tablespoons canola oil
* 1 1/3 cups water
* 3 egg whites

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
4. Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
5. When cooled, frost with vanilla frosting (you can make it or buy it!)

Mom's Molasses Cookies

I could pretty much live on these during the holidays. When I was pregnant last year, and my mom made them I ate SOOOO many!

Ingredients are for a double batch, because trust me, you'll want more than one batch. I always make them in a double batch, and since this blog is also for me to have easy access to the recipes, I'm going to leave the amounts doubled.

Ingredients:
* 1-1/2 cups shortening, (melted)
* 2 cups sugar
* 1/2 cup molasses (robust flavor)
* 2 eggs
* 4 tsp baking soda
* 4 cups flour
* 1 tsp cloves
* 1 tsp salt
* 1 tsp ginger
* 2 tsp cinnamon

Directions:
1. Melt shortening and let cool.
2. Add sugar, molasses, and egg. Beat Well.
3. Combine baking soda, flour, cloves, salt, ginger and cinnamon. Add it to the rest, mixing well. Chill the dough.
4. Roll into small balls and then roll the balls in sugar. Place on greased cookie sheet.
5. Bake at 375 degrees for 8-10 minutes.

A.MA.ZING. Oatmeal Raisin Cookies

I got this from Allrecipes.com and will probably never make a different oatmeal raisin cookie. I think it's the cloves. Also, I added slightly more cinnamon than called for, and just used butter instead of the butter flavored shortening.

* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins

Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not over bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Banana Chocolate Chip Cookies

These are very yummy and extremely soft! I find they're a good alternative to banana bread when you've got some ripe bananas to use up.

Ingredients:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 2/3 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups mashed bananas (about three ripe bananas)
* 2 cups semisweet chocolate chips -- but I used a little more than that... :-)

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.

2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.

3. Bake in preheated oven for 12 to 15 minutes.

Red Velvet Layer Cake

I got this recipe out of The Nest magazine back in 2008 and it is a DELICIOUS and beautiful cake!

CAKE Ingredients:
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 2-3/4 cups sugar
* 3 large eggs, at room temperature
* 6 Tblsp red food coloring
* 3 Tblsp unsweetened cocoa
* 1-1/2 tsp vanilla extract
* 1-1/2 tsp salt
* 1-1/2 cups buttermilk
* 3-1/3 cups cake flour (not self-rising), sifted
* 1-1/2 tsp cider vinegar
* 1-1/2 tsp baking soda

CAKE Directions:
* Preheat oven to 350 degrees. Grease and lightly flour 3 (9x2-in) round cake pans and line bottoms with waxed paper.
* In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
* In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well.
* In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour.
* In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
* Divide batter among 3 pans. Bake for 30-40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.

VANILLA FROSTING Ingredients:
* 1-1/2 cup (3 sticks) unsalted butter, softened
* 8 to 10 cups confectioners' sugar
* 3/4 cup milk
* 1 Tblsp vanilla extract

VANILLA FROSTING Directions:
* Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
* Using an electric mixer, beat for 3-5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it's a good consistency for spreading.

Cherry Winks

I used to make these with my Babi for Santa Claus on Christmas Eve.

Ingredients:

* 2-1/4 cups all purpose flour

* 2 tsp baking powder

* 1/2 tsp salt

* 3/4 cup margarine or butter, softened

* 1 cup sugar

* 2 eggs

* 2 Tblsp fat-free milk

* 1 tsp vanilla

* 1 cup chopped nuts

* 1 cup finely chopped, pitted dates

* 1/3 cup finely chopped maraschino cherries

* 2-2/3 cups corn flakes (crushed to 1-1/3 cups)

* 15 maraschino cherries, cut into quarters

Directions:

* In a mixing bowl, stir together flour, baking powder and salt. Set aside.

* In a large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

* Portion dough using level tablespoon. Shape into balls. Roll in corn flakes cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

* Bake at 350 degrees about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks.

Trina's Chocolate Chip Cookies

Ingredients:
* 2-1/4 cup unsifted flour
* 1 tsp baking soda
* 1 cup butter (2 sticks)
* 1/4 cup sugar
* 3/4 cup packed brown sugar
* 1 tsp vanilla
* 1 pkg (4 serving size) vanilla flavor instant jell-o pudding
* 2 eggs
* 12 oz chocolate chips (1 regular size package)
* 1 cup nuts (chopped) -- optional

Directions:
* Mix flour with baking soda.
* combine butter, sugars, vanilla, and pudding mix in large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture.
* Stir in chips and nuts. (Batter will be very stiff)
* Drop about 2 inches apart onto ungreased cookie sheet.
* Bake at 375 degrees for 10-12 minutes. Take out of the oven and let sit on cookie sheet for a few minutes before removing to cooling racks.

Options:
* You can use vanilla pudding for regular-style (but still yummier) chocolate chip cookies, or you can use chocolate pudding for chocolate-chocolate chip cookies. You can also change out the flavors of chips!

Snickers Carmel Apple Salad

Ingredients:

* 6 - 2- 1/4 oz Snickers bars, chilled and chopped

* 6 granny smith or red delicious apples, cored and chopped into bite sized pieces

* 1 - 12 oz container Cool Whip

* 1 - 5 oz box instant vanilla or butterscotch pudding mix

Directions:

* Mix cool whip and dry pudding mix together. Add chopped apples and Snickers. Chill for one hour.

Optional:

* Drizzle 1/2 cup caramel ice cream topping or caramel apple dip over the top of the salad and sprinkle with 1/2 cup chopped peanuts for garnish.

Chocolate Amaretto Cake: Carla's Most Favorite Cake

I haven't had the opportunity to make this yet, but Carla sent the recipe to me and it looks SCRUMPTIOUS...so I figured I'd just go ahead and post it, knowing it was going to be good. Carla's a baking partner from way back, so I totally trust her on this one. I look forward to making it some cold winter day.

She says: "Instead of taking the time to make it into a layer cake I usually use a trifle dish, alternating cake and frosting. It's VERY chocolatey, so I like to add a layer home-made whipped cream in the middle and on top. It also makes the cake prettier."

Ingredients:
* Nonstick vegetable oil spray
* 1 18.25-ounce package devil's food cake mix
* 1 1/3 cups water
* 3 large eggs
* 1/2 cup vegetable oil
* 12 tablespoons amaretto liqueur
* 3/4 teaspoon almond extract
* 3 cups semisweet chocolate chips (about 18 ounces)
* 1/4 cup (1/2 stick) unsalted butter
* 1/4 cup whipping cream
* 2/3 cup sour cream1 cup powdered sugar

* 1 cup slivered almonds, toasted

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.

Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.

Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.

Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

Emily's Pumpkin Bars

My cousin Emily gave me this recipe at one of my bridal showers. They're really, really good, and a great autumn treat!

Ingredients:

* 1 can pumpkin
* 2 cups flour
* 2 cups sugar
* 2 teaspoons cinnamon
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 eggs
* 1 cup oil

Mix the wet ingredients and add the dry ingredients. Pour into a large baking sheet/bar pan and bake at 350 degrees for 20 minutes.

Frosting:

Mix 1 brick cream cheese, 1 stick of butter, 1/2 a bag-ish of powdered sugar, and a dash of nutmeg, and a dash of vanilla. Spread on the bars once they've cooled off.

Mom and Brian's Wedding Cake (Carrot Cake)

This wedding cake was made by mom's coworker and family friend, Beth Rydberg and was delicious!

Ingredients:

* 1-1/4 cup oil
* 2 cups sugar
* 3 jumbo eggs
* 2 cups flour
* 2 cups shredded carrots
* 1 cup coconut
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 2 teaspoons vanilla
* 1 teaspoon salt
* 1 small can pineapple

Mix all ingredients in a large bowl by hand, mixing only until well mixed. Pour into a greased and floured 9X13 pan and bake at 350 degrees for 50-60 minutes. Frost with cream cheese frosting.

Judy's Melting Moments

These tiny little cookies are so good it's not even funny...with my Christmas cookie plates, these always go first. Thank you Judy Vonnahme!

Ingredients:
* 1 cup unsifted flour
* 1/2 cup cornstarch
* 1/2 cup powdered sugar
* 3/4 cup margarine
* 1 tsp vanilla

Directions:
* Mix flour, cornstarch, powdered sugar in a bowl.

* In a large bowl, beat margarine until smooth. Add flour mixture and vanilla. Refrigerate for 1 hour.

* Shape into balls and bake at 375 degrees for 10-12 minutes.

* Dip them in frosting and add sprinkles to make them extra delicious and pretty!