Triple Chocolate Fluffernutter Cookie Sandwiches

It's a mouthful, huh?  Yeah, you will be stuffing your mouth full of these. 

Cookies:
1 Package Devils Food Cake Mix
1 cube(1/2 cup) softened butter
2 squares(2 oz.) unsweetened chocolate squares
2 Tbl. Canola Oil
1 Egg, slightly beaten
1 cup mini semisweet chocolate chips

Preheat oven to 350' degrees.  In a large bowl, add butter and chocolate squares and microwave on high 30 seconds.  Stir until squares are melted and incorporated into butter.  If you need to, microwave again in 15 second increments.  You don't want the butter to be hot, just enough to melt the chocolate.  When incorporated and cooled to luke warm, add oil and egg(you don't want the egg to scramble).  Stir in cake mix and then stir in chocolate chips.  Using a Tbl. size cookie scoop place 2" apart on parchment lined cookie sheets .  Take a flat glass or small bowl and spray bottom with non-stick spray and slightly flatten.  Bake 8-10 minutes and remove to cookies to cooling rack.  Allow to cool completely.  Makes approx. 36 cookies.

Frosting:
This is easy, and SO delicious.  Use the 7-Minute Brown Sugar Frosting.  Add about 1 cup Natural Peanut Butter to 1/2 of the frosting recipe.   Add to large tipped frosting piping bag.  Generously pipe the bottom of one cooled cookie and sandwich with the bottom of another one close in size.  Allow to set up in refrigerator or freezer for a few hours.  The chocolate cookie gets softer and easier to eat in a few hours.

7-Minute Brown Sugar Frosting

Ingredients:

• 1 1/2 cups brown sugar
• 2 large egg whites(1/2 cup "Just Whites" pasteurized from carton works great)
• 6 tablespoons water
• dash salt
• 2 teaspoons vanilla or vanilla bean paste

Preparation:

Add brown sugar, egg whites, water, and salt in bowl of standing mixer. Put on top of double boiler over boiling water.  Hold bowl steady using an oven mitt(no burns!).  Beat sugar and egg mixture with whisk constantly until mixture is hot to the touch and starts to thicken.  Remove from heat and position bowl in stand mixer with whisk attachment.  Whip on high until mixture forms strong peaks and is dramatically lighter in color.  Add vanilla.  Continue beating until frosting is thick enough to spread.  Makes enough to frost a 2 layer cake.

 

 

7-Minute Brown Sugar Frosting

Ingredients:

• 1 1/2 cups brown sugar
• 2 large egg whites(1/2 cup "Just Whites" pasteurized from carton works great)
• 6 tablespoons water
• dash salt
• 2 teaspoons vanilla or vanilla bean paste

Preparation:

Add brown sugar, egg whites, water, and salt in bowl of standing mixer. Put on top of double boiler over boiling water.  Hold bowl steady using an oven mitt(no burns!).  Beat sugar and egg mixture with whisk constantly until mixture is hot to the touch and starts to thicken.  Remove from heat and position bowl in stand mixer with whisk attachment.  Whip on high until mixture forms strong peaks and is dramatically lighter in color.  Add vanilla.  Continue beating until frosting is thick enough to spread.  Makes enough to frost a 2 layer cake.

Pizza Pull Apart Monkey Bread

Here is the link I used for inspiration.  HERE  I did a few things different.

Here is the recipe I used to make the dough, HERE, EZ White Bread.  I do make my own bread, I double the recipe.  Half went to a loaf of sandwich bread, and the rest for the Pizza Pull Apart Monkey Bread. 

EZ White Bread
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.

After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.

If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Preheat oven to 350'.  This is so easy!  Grease a large angel food cake or bundt pan(I used a Pampered Chef Stoneware Bundt Pan, it's bigger than most).  Poor just enough spaghetti sauce on the bottom to lightly cover the bottom of the pan, it doesn't need to completely cover.  Drop about a dozen pieces of pepperoni randomly.  This is where a 2nd set of hands comes in nicely, have them glove up.  I had about 3 cups of spaghetti sauce leftover(Round 2 from freezer).  Warm it up in a medium size bowl.  Punch down the dough and knead for a few minutes.  Pull pieces of dough off in 1" chunks.  No need to roll or make look pretty, the more "raw" edges, the easier it is for the dough to soak up the sauce.  Put the pieces in the sauce a few at a time and have your kitchen buddy cover the bottom of the pan in one layer of dough(about half of the recipe).  Top with grated mozzarella(I used cheddar), sprinkle with a little Italian Seasoning, top with another layer of pepperoni slices.  Coat remaining dough pieces in sauce and cover the bottom layer.  Top with cheese and then remaining spaghetti sauce.  Just lay a large enough piece of foil to cover the pan, but do not seal around the edges.  This is just to prevent burning.  Bake for 50-60 minutes, until recipe has doubled in size.  You can remove the foil the last 10 minutes to brown up if the dough hasn't browned.  Mine overflowed a little so you may want to bake on a cookie sheet, but you'll need to add a little time. 

When it comes out of the oven, gently go around edges to free bread from pan.  Invert on a large platter.  If you're one of my children, serve with ranch dressing to dip.  This is MESSY finger food, but finger lickin' good.  :)

Please Remove Your Shoes

Most used words in the summer, enforced with vinyl(Cricut).

Low Fat Orange Shrimp

Sorry, no picture.  I wasn't expecting to like it this much and didn't think to snap a shot.

4 oz. Raw Jumbo Shrimp, peeled & deveined(I used jumbo size)
2 envelopes True Orange(LINK)
2 Tbl. No Sugar Added Applesauce
1/2-1 tsp. Spicy Mustard(I used Southwestern Style)
1-2 cloves Crushed Garlic
Salt & Pepper

In a small bowl combine applesauce, mustard, and True Orange in a small bowl and set aside.  Heat small non-stick saute pan on medium heat.  Spray with non-stick spray.  Add shrimp to pan and season with salt & pepper.  "Fry" for 2 minutes, spray tops of shrimp with non-stick spray and turn them over to cook other side.  They should be pink and bright white.  Add garlic to center of pan and cook until heated through.  Turn heat off and add applesauce and orange mixture.  Stir until shrimp are well coated and serve over a salad, rice, noodles, or wrap in lettuce leaves.

Chicken Taco Pasta Salad

1 lb. box of Campanelle Pasta

1 red bell pepper, diced

1 green bell pepper, diced

1 medium sweet yellow onion, minced(reserve 1/4^th to blend with dressing)

2 cloves garlic, pressed

2 cups frozen yellow corn(try grilled)

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed

3 grilled boneless, skinless chicken breasts, diced

Dressing:

1/3 cup white wine vinegar

1/3 cup olive oil

Zest and juice of one lime

¼ cup light mayonnaise prepared with olive oil(heart healthiest)

1 packet of Splenda or other zero calorie sweetener

1 Tbl. Chili powder

1 Tbl. Cumin powder

½-1 cup Pineapple-Peach Salsa

Kosher Salt & Fresh Ground Pepper to taste

Cilantro(dried or fresh, to taste)

Prepare vegetables while you are cooking the pasta according to directions.  Combine vegetables, beans, & chicken in large bowl.  In a blender puree dressing ingredients and 1/4^th cup minced onions, set aside.  When pasta is done, drain and rinse with cold water to stop cooking process and cool.  Add to veggie/chicken mix in large bowl.  Top with dressing, kosher salt, cilantro(I used freeze dried), pepper, and mix well, until all is coated.  Serve with optional toppings such as:  grated cheddar cheese, avocado, diced tomatoes, olives, sour cream, salsa, fresh cilantro, etc….

Makes 20 large servings = WW 5 points plus

Nutella Cake Pops

Sorry, no pictures!

1 Box of Triple Fudge Chocolate Cake, prepared as package directions.
1 small jar Nutella(13 oz.)
2 containers Chocolate Hazelnut Round Wafer Cookies(hint: $ store)
2 packages Milk Chocolate Chips or Chocolate Melting Wafers

Crumble baked, cool cake into bread crumb like consistency in a large bowl.  In a food processor, pulse cookies until finely ground.  Add to crumbled cake.  Add about 3/4ths jar of Nutella and mix with fork.  You want the dough to resemble the texture of Playdough.  Add more Nutella if needed.  This is where I put on food grade disposable gloves sprayed with a little non-stick spray and rubbed in.  Get your hands in there and "play" with it until it is all combined.  Scoop out a ball with a large cookie scoop and roll into a slightly pressed round ball.  Place on a cookie sheet lined with wax paper or non-stick foil  This recipe makes 4 dozen and I needed 2 large cookie sheets.  Melt 1/4 cup of chocolate chips in 30 second increments in microwave.  Dip one end of a lollipop stick in melted chocolate and push about 3/4 way through the cake balls.  Freeze for 20-30 minutes.  In the meantime melt the remaining chocolate, again in 30 second increments in microwave.  Dip each cake pop into the chocolate and place back on cookie sheet.  Allow to set on counter or in refrigerator.  Yum!

Orange Roasted Pork

This is my favorite new way to cook pork and even chicken.  I'll assume beef would also be wonderful.

3-5 lb. Pork Roast(or other meat, boneless skinless chicken breast, etc...)
All Purpose Seasoning, such as Pappy's or Lawrys
1 Medium to Large Sweet Onion
2 cloves Garlic, Pressed or Finely Chopped
1 jar Orange Marmalade
1 cup Non-Alcoholic White Wine or Chicken Stock
2 Tbl. Hoisin Sauce
1 tsp. Kosher Salt(or to taste)
1/2 tsp. Fresh Ground Pepper
Sprinkle of Red Pepper Flakes

Rub roast or chicken pieces with all purpose seasoning.  Place meat in a 5qt. crock pot sprayed with non-stick spray.  Slice onions in have lengthwise, trim off ends, and slice into skinny half moons.  Top meat with onions.  In a medium mixing bowl, combine remaining ingredients with a whisk.  Pour over onions and roast.  Cook on high one hour, reduce temperature to low and cook another 5-6 hours. 

I served this over Turmeric Rice. 

Aromatherapy Socks!

 

I found these at Walmart this weekend.  They are No-Nonsense Aromatherapy Hidden Cotton Liners.  I know, sounds like a feminine product, and kind of smells like one too.  But they're not bad!  After several hours, when I was finally ready to kick off the shoes, they smelled fresh and light.  The Rose scent(white liners) didn't smell too strong at all like some foot powders and sprays.  So, now, my challenge is, for No-Nonsense to market a line specifically for stinky teenage boy socks!  Maybe some Axe fragrances infused.  That would make one happy mom!

Starburst Mirror

When we gave K-Bug's room a makeover we knew we wanted to make this.  I found a great tutorial HERE, at Under the Table and Dreaming.

I printed up her TEMPLATE HERE but didn't glue it to the back, I was afraid the paper might come off the back.  The disk I found to use was about a quarter of an inch smaller than the template so I just marked the edges of the disk I used and then marked the template myself with a Sharpie.  Our itty bitty town doesn't have a craft store, at least not until this fall(squeal), so I asked at our new Lowe's.  When I showed her what I wanted to make she took me over to the garden center and found the perfect 6 1/2" circle for me, it's a coaster used for potted plants.  But this filled the bill perfectly!  I bought skewers from Walmart, .97 cents for a package of 100.  I picked up 2 packages so I could find the most even skewers.  I didn't use nearly as many as Under the Table did, but we didn't want a really full one.

Sort through the skewers to find the straightest ones.  If you have a grouted tile counter top, this works perfect, roll the skewers between the straight tile.  Mark 16 skewers 10 1/4" from the flat tipped end.  Mark 32 skewers at 9" the flat tipped end too.  NOT from the pointed tip, some skewers are not the same length, so you need to measure them from the flat tipped end.

Hot glue the first 16 at each marking, pointed tip in.  What worked best for me was making a small line of hot glue about an inch long, putting the skewer on the glue and twisting it.  If there is too much glue on the side then it makes it harder to align the next length next to it.  I added an extra bead to give it a little 3D dimension so the skewers that were marked at the 9" mark were actually a little raised if looking at the back side of the starburst.  When I flipped it, the longer skewers appeared to be raised.  You'll see....

 Keep gluing until all are fastened down. 

I took it outside and spray painted glossy black on both sides.  When dry, bring it back in and turn right side up.  See how the shorter ones appear to be recessed?

Flip it back over and fill in the skewers with lots of hot glue.  The back won't be pretty, but no one looks there anyways.  Decide which part of the starburst you want to be the top when you hang it on the wall.

I took some framing wire, twisted some loops and bent in half.  Hot glue it to the back.

Then, add even more hot glue.  Turn over and attach the mirror.  I found a grouping of peel and stick mirrors at TJ Maxx for around $6.00.  I think the coaster cost around $4.00, spray paint around $3.50.  The whole thing came to less than $20.00.

ENJOY!!!

Root Beer Cake Pops

I've been playing with this idea for a while and so my Young Women are my guinea pigs for tonight.  My kids have already sampled them as well and gave them two thumbs up.  Caution:  If you have a sweet tooth, this fits the bill.

1 Package Butter Recipe Yellow Cake Mix
Zatarains Rootbeer Extract(or another brand)
1 tub Vanilla Frosting
2 packages White Chocolate Chips
Lollipop Sticks

You're going to prepare the cake mix according to package directions, except....  Measure water as directed on the box directions, minus 2 Tbl. water.  Replace with 2 Tbl. Rootbeer Extract.  THEN, prepare and bake, and allow to cool completely.  Using a fork break up cake mix into crumbs in a large bowl.  Dump 3/4 of vanilla frosting into crumbs and sprinkle 1 Tbl. Rootbeer Extract evenly over the top.  Mix with fork and then hands until the crumb mixture resembles more of a Playdough like consistency.  I use food prep gloves coated, rub in a little non-stick spray on them or butter.  Use a large cookie scoop to make uniform size balls and roll into balls.  Place on a cookie sheet lined with wax paper or non-stick foil.  Melt 1/3 cup white chocolate chips in 30 second intervals in the microwave and stir well in between(it took me about 90 seconds total).  Dip one end of lollipop sticks in melted white chocolate and push about 2/3 way through cake balls.  Freeze cake pops for about 30 minutes.  In the mean time, melt remaining white chocolate chips, you may sprinkle 1 tsp. canola oil over the top before melting to get a smoother consistency.  Remove one cake pop at a time from cookie sheet and roll in melted chocolate to coat.  Return to sheet and refrigerate or allow to set out on counter for 2 hours. 

I didn't have anything to stand them up, but you could use styrofoam to allow them to dry upright.

You can find rootbeer extract here, at Zatarain's.

Bedroom Redo...

We decided to redo K-Bug's bedroom since the Mermaid moved out.  Deciding exactly what to do has taken time, but we're happy with the results.

After:

 The Reading Nook

New Bedding from Target

No cable in the rooms, but DVDs are allowed.

Repurposed Sconces and Scarves

 

Repainted Cubbies for Nightstand

 

Lots of bright colors

We made the Starburst Mirror Ourselves

Great Tutorial at Under the Table and Dreaming, and

my own step by steps at Sistas Procrastinate in Style.

During:

Vacuum up all the baseboards and clean them so you can mask them off.

Patch up any big nail holes.  If they're small, the paint will just fill them in.

I like the kind that goes on pink and turns white when dry so you know when it's ready to sand and paint over.

Primed all of the color blocks.

Primed them TWICE!

Before:

St. Patrick's Dinner: Corned Beef & Roasted Potatoes, Cabbage, & Radishes, Beer Bread

Corned Beef

We had family over so I picked up 3 of the Corned Beef Briskets(not the points, but the briskets) in their packages.  They're already brined and ready to go.  In a sink rinse off briskets, trim any fat that needs to be trimmed, and set aside in a large bowl or a large platter.  Rinse off spice packets and set aside.  Heat a large saute pan to med. high heat.  Drizzle a large roasting pan with high sides, big enough to hold briskets in a single layer, with a little olive oil and set aside.  Drizzle hot saute pan with olive oil.  Adding one brisket at a time, brown both sides and place in roasting pan.  You will know the side is browned when it is releases from the pan easily.  When you get to your last brisket, heat oven to 400 degrees.

I don't buy prepared chicken stock, but use a concentrated paste and add hot water to dissolve it.  When all meat is browned on both sides, spread evenly in roasted pan so that you can cover meat with liquid.  Cut open spice packets and place in a small bowl.  Microwave on high uncovered for 30 seconds, stir, microwave another 30 seconds.  Spices should be very fragrant now.  Sprinkle over briskets.  Add 2 or 3 bottles of non-alcoholic or alcoholic beer, I used O'Doul's.  Add enough reconstituted chicken stock to cover the briskets the rest of the way.  Cover with foil and place in 400' oven for one hour.  Reduce heat to 300' and cook for 5-6 hours.  Remove from oven and place briskets on large platter, covered with foil, allow to rest.

Potatoes & Radishes:

Turn oven up to 450'.  Clean 5-6 large red potatoes, 5-6 large russet potatoes, and 3 bunches of radishes.  Cut into bite sized, even pieces and put in extra large mixing bowl.  Drizzle with enough olive oil, about 2-3 Tbl., to coat all pieces.  Add about 1 Tbl. Lawry's, or Pappy's all purpose type seasoning and mix well with hands.  Spread evenly in a large, greased, roasting pan.  Roast 30 minutes, stir, and roast another 30 minutes, or until fork tender and most edges are browned.  (I did this while the Corned Beef was resting)

Cabbage:

Remove outer layer of leaves and trim stem if needed.  Do not remove the core, this will hold the wedges together for baking.  Cut into 8 wedges with core still intact.  Place in a greased roasting pan.  Drizzle with a few DROPS of olive oil, sprinkle with salt & pepper, and a drizzle of the braising liquid from the Corned Beef.  Roast uncovered for 20-30 min. in a 450' oven.  (I did this at the latter part while roasting the potatoes and radishes)

Spoon potato mixture into a large bowl and top with roasted cabbage wedges to serve.

(The next time I make this, instead of doing cabbage, I think I'm going to try brussel sprouts in with the potatoes and radishes!)

Beer Bread:
This is the recipe I used.  LINK HERE  Because I used non-alcoholic beer I added 2 1/4 tsp. of active dry yeast and it came out beautifully.  I thought at first that I had burned the bread, however, if you drizzle the butter over the bread before baking, like the recipe calls for, it does turn a dark brown.  But, it's more of a "browned butter" flavor, vs. burned.  It's a very yummy, deep flavor.  And of course, serve with butter on the side.

Copy/Paste of the Recipe:

Ingredients:

Servings:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

Prep Time: 3 mins
Total Time: 1 hr

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
10. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

 
Mustard Sauce:
SUPER easy!!!  Mix about 2 Tbl. dijon with horseradish style mustard with 1/2-1 cup sour cream.  Use this to top your meat or veggies.

A side note about this meal.  I know St. Patty's day meals can often people even without heartburn problems grief.  My father in law was fully expecting to have issues, and he is constantly popping down Tums and Rolaids, anything he can get his hands on on a daily basis.  He had no problems after dinner or leftovers at lunch the next day.  I didn't add any onions on purpose, but maybe another time I would.  I didn't miss them one bit though, this meal was LOADED with lots of flavor!

Meaty Meatloaf with Veggies

3 lbs. Extra Lean Ground Beef(93/7)
1 lb. Italian Style Sausage
2 Eggs
1 15oz. can pumpkin puree(sneaky)
1 bag seasoned stuffing cubes, processed fine in food processor(about 2 cups ground)
2 Tbl. roasted garlic, finely minced
1 large sweet onion, finely diced
olive oil
balsamic vinegar
sugar
kosher salt
fresh ground pepper

Add about 2 Tbl. olive oil to non-stick spray pan and heat to medium.  Add onions, lower heat, and saute until almost translucent, be careful not to let onions burn or they will become bitter.  Add a pinch of salt, about 2 Tbl. each of balsamic vinegar and sugar.  Simmer until liquid is reduced to at least half.  Add fresh ground pepper and mix well.  Remove from heat and allow to cool to luke warm.

In a large mixer bowl(I use my Kitchenaid because I don't like to touch raw meat) add ground beef, ground sausage, ground stuffing, pumpkin, eggs, garlic, and onions when cool enough(you don't want to add them so hot they will scramble the eggs.  Add about 1 Tbl. of kosher salt and more ground pepper to taste.  Heat oven to 375'.  Use a LARGE roasting pan(I buy the biggest I can find at the dollar tree, turkey size, with a large lip).  Divide meat into two loaves and shape side by side in pan.

Veggies
1 lb. bag baby carrots
5 red potatoes
5 russet potatoes

Scrub and rinse veggies very well.  In a large bowl throw in baby carrots.  Cut potatoes lengthwise and then in wedges approx. 1/4-1/2 inch thick.  You want them similar is size to the carrots so they'll all cook evenly.  Add potatoes to bowl.  Drizzle with approx. 2 Tbl. olive oil and your favorite seasoning, like Pappy's, Lawry's, etc....  Mix well with hands and surround meat loaf with veggies.  Cook on large cookie sheet, uncovered, for 60-90 minutes.  Check it after 45 minutes and cover the veggies if needed so as not to burn.  Internal temp. of meat loaves need to reach 180'.  Cover with foil and let rest 10-15 minutes before serving.

The pumpkin is a sneaky way of getting in even more veggies.  You won't notice or even taste it.  Pumpkin is very moist.  A lot of recipes call for milk but I don't do dairy and it works as a perfect replacement.

Pumpkin Heath Coffee Cake

If I owned my own deli or restaurant, this would be on the menu.  I'd also top it off with a big dollop of maple whipped cream and a sprinkle of cinnamon.  SO good!

Preheat oven to 375’

Combine wet ingredients with whisk attachment:

1 stick Nucoa margarine, softened

1 stick butter, softened

1 ½ cups sugar

2 whole eggs

½ cup liquid egg whites

1 29 oz. can of pumpkin puree(not pie mix)

1 Tbl. Vanilla

½ tsp. maple flavoring

Whisk these wet ingredients together in large mixing bowl until combined well.  There will be little butter lumps, that’s okay.  This helps make an incredibly dense and rich cake.

Dry Ingredients:  Combine in a medium bowl with whisk.  

4 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. pumpkin pie spice

1 tsp. kosher salt

Add half to cake mixture and mix until incorporated.  Add remaining dry ingredients and pour into very tall 9x13 greased pan.

Streusel Topping:

1 stick of butter, softened

1 cup flour

1 cup sugar(white or brown)

1 tsp. ground cinnamon

1 cup toffee or Heath pieces

Combine flour, sugar, and cinnamon in a bowl.  Add butter in slices and cut in with a pastry cutter or fork.   Fold in Heath pieces.  Spread topping evenly over cake.  Bake in a 375’ oven for 50-80 minutes.  It is done when a skewer comes out clean. 

Creamy Chicken Enchiladas

8 cups Shredded Chicken(slow cooker)
1 1/2 lbs. Shredded Monterey Jack Cheese(divided)
2 cups frozen sweet corn
1 28oz. can Green Enchilada Sauce
2 cans Cream of Chicken Soup 98% fat free
1 can evaporated fat free milk
1 can Fire Roasted Diced Chilies
1 cup Light Sour Cream
2-4 Tbl. Gourmet Garden Cilantro Blend
1 med. onion, diced
2 Tbl. garlic, chopped fine(refrigerated jar stuff is just right)
1 Tbl. Kosher Salt
1/2 tsp. black pepper
1 Tbl. Sriracha Sauce
20 Fajita size flour tortillas

In a very large mixing bowl combine enchilada sauce, cream of chicken soup and evaporated milk.  Pour one cup of mixture into 2 9x13 inch pans sprayed with non-stick spray.  Remove 4 cups of mixture into a separate small bowl.  To remaining mixture in large bowl add diced chilies, sour cream, Gourmet Garden Cilantro Blend, onion, garlic, salt, pepper, and sriracha sauce and mix well.  Add shredded chicken, 2 cups of shredded Monterey Jack cheese, and corn and combine well.

Spoon 1/3-1/2 cup mixture into center of each flour tortilla and roll.  Place seam side down in baking dish.  Each pan should hold 9-10 tortillas.  Repeat until both pans are filled, may need to turn some enchiladas sideways to fit in pan.  Divide remaining liquid that was set aside and pour over rolled tortillas to coat.  Split remainder of Jack cheese and cover with non-stick foil, or spray a piece of foil with non-stick spray and cover sprayed side down.  Bake at 350 for approx. 45 minutes.  Remove foil and bake an additional 10-15 minutes, until cheese is golden and browned.

Root Beer Float French Toast

A friend of mine mentioned a great little breakfast place in Colorado that serves Root Beer French Toast.  I've never eaten there, but I could only imagine.  So, I told the family about this and we all agreed I needed to come up with something too.  I think it was really funny that as I was cooking and taking pictures for my blog Julie & Julia was on in the background.

I'm pretty sure I'm going to keep tweaking this recipe here and there so check back!

The Root Beer Syrup

1 1/2 cups White Sugar, 1/2 cup Brown Sugar, 1/2 tsp. each butter extract and vanilla, 1 tsp. Root Beer Extract

I used this measuring cup only so you could see through it.  Use measuring cups and pour both sugars into a microwavable container.  Add 1 cup of very hot water and stir.  It will be cloudy.  You want to microwave it on high for 30 second intervals until it is clear and all sugar is dissolved like this....

Add 1 tsp. Root Beer extract, 1/2 tsp. butter flavoring, and 1/2 tsp. vanilla extract.  Stir and set aside.

Ingredients for the Root Beer French Toast

One Loaf French Bread

2 Eggs

1/2 cup Milk

1 tsp. Root Beer Extract

Vanilla Bean Paste

Pinch of Salt

For Topping

Whipped Cream(in the can for the diner effect)

Maraschino Cherries

Butter

In a bowl or pie plate with at least 2" sides mix together eggs, milk, root beer extract and salt.  Oops, I forgot to take a picture of it, I also added about a tsp. of vanilla bean paste(or you could just use vanilla extract).  Not the prettiest color, huh.

Slice your French Bread into 1/2 inch slices.

Get your pan nice and hot.

Get your dipping station ready.

Spray the pan with non-stick spray(I use butter flavored).  When pan is very hot(water droplets should bounce off when sprinkled on the pan).  Dip bread in egg mixture, coating both sides, and add to pan.

When bottom of bread is brown and golden, spray the tops of the bread pieces with the non-stick spray.

Flip.

Mmmmmm.

Top with butter, syrup, whipped cream, and a cherry.

I couldn't understand the reviews as their mouths were quite full.  Something about mmmmhhhhuuuhhh whipped cream is mmmmhhhhuuuhhh so good with this mmmmhhhhuuuhhh.

By the way, the left over syrup was fantastic on some German Pancakes this morning!

Lindsay D's Sugar Cookies

Mix:
3/4 cup shortning, 1 cup sugar, 2 eggs, 1 tsp. vanilla
Add in:
2 1/2 cups flour, 1 tsp. baking powder, 1 tsp salt
Chill dough for 1 hour. Roll out to 1/8" and cut. Bake @ 400 for 6-8 minutes

They are my favorite. I just use pre-made frosting from the tub but I'm sure homemade frosting would be great too. Enjoy!

Guilt Free "Ice Cream" (WW pts.+)

1 mashed banana (0 pts.)
1 8 oz. carton Dannon Caramel Delight Light & Fit Yogurt(or any other fat free yogurt) (2 pts.)
1 Tbl. mini semi-sweet chocolate chips

Just mix them all together and freeze for at least 45 minutes.

Pumpkin Cheesecake with Marshmallow Vanilla Frosting

This recipe has to be my favorite decadent dessert ever.  I don't like the texture of pumpkin pie but love the taste, and this was positively delicious!

Original recipe:  http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Marshmallow-Sour-Cream-Topping-and-Gingersnap-Crust-350478

Pumpkin Cheesecake

"For crust:

·        Nonstick vegetable oil spray

·        2 cups gingersnap cookie crumbs (about 9 ounces)

·        1 cup pecans (about 3 1/2 ounces)

·        1/4 cup (packed) golden brown sugar

·        2 tablespoons chopped crystallized ginger

·        1/4 cup (1/2 stick) unsalted butter, melted

For filling:

·        4 8-ounce packages cream cheese, room temperature

·        2 cups sugar

·        1 15-ounce can pure pumpkin

·        5 large eggs

·        3 tablespoons all purpose flour

·        1 teaspoon ground cinnamon

·        1/2 teaspoon ground ginger

·        1/4 teaspoon freshly grated nutmeg

·        1/4 teaspoon ground allspice

·        1/4 teaspoon salt

·        2 tablespoons vanilla extract

For topping:

·        2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes

·        1/4 cup whole milk

·        1 teaspoon vanilla extract

·        1/8 teaspoon salt

·        1 cup sour cream

ppreparation

Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.

Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled."

I was lazy, and mixed 1/2 cup lowfat sour cream with one tub of Marshmallow Fluff and a Tbl. of Vanilla Bean Paste.  Perfection of the taste buds.