Party food
I have made this cake twice in just a two-week time span, both for two groups of people. The first time I made it we were camping with family and friends and I was in charge of dessert. I actually made two desserts that night but I’ll tell you about the second one another time. Everyone loved this dish, it went fast! The second time was for a friend that works with my husband. I had a very nice message from Greg that it was enjoyed by all and an empty dish came home. so you don’t only have my thoughts, but many others!
INGREDIENTS
1 package chocolate cake mix – I used devils food cake mix
1 jar (17 ounces)butterscotch – caramel ice cream topping, I used only caramel sauce
1 carton (12 ounces) frozen whipped topping, thawed
3 health bars, chopped – can also the toffee bits found in the baking aisle.
DIRECTIONS
Prepare and bake the cake according to the package directions using a greased 9 x 13 baking dish. Cool on a wire rack.
Using the handle of a wooden spoon or just a fork, poke holes in the cake. Pour 3/4 cup of caramel (or a little more?) over the top of the cake letting it soak into the cake. Top with whipped topping and sprinkle with candy bits. Refrigerate for at least two hours before serving.
Enjoy!
Pumpkin season is in full swing and this would be a great addition to any of your fall gatherings. This is another tried and true recipe from Taste Of Home! This was easy to make and I love the cream cheese frosting so much better than the canned, but of course, if you are short on time, grab a can of your favorite cream cheese frosting!
INGREDIENTS
1 can solid pack pumpkin (15 ounces)
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING
3 ounces cream cheese, softened
5 Tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3-4 teaspoons whole milk
Chopped nuts to sprinkle over the top
DIRECTIONS
In a large bowl beat pumpkin, sugar, and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt in another bowl and mix. Gradually add the flour mixture into the pumpkin mixture mixing until well blended.
Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting, in a small bowl beat the cream cheese, butter, and vanilla until fluffy. Gradually beat the powdered sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.
Enjoy!
I made these burgers over the 4th of July weekend. Let’s face it no 4th of July is complete without a good burger! I picked this burger to make as I knew it was going to have lots of flavor and I could also caramelize the onions ahead of time as well as mixing up that special sauce leaving me a little more time for other things! Anytime I entertain I do as much in advance as possible and that includes prepping some of the food! We enjoyed these burgers, the caramelized onions and the sauce gave the burger lots of great flavor. I will say next time I make them I will be adding some pickled jalapeño slices on top of my burger to add a little extra punch of flavor! This burger is one of my top three favorites! I will be making these several more times this summer.
INGREDIENTS
2 Tablespoons vegetable oil, and more for brushing the griddle
2 large onions, chopped
Salt
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 1/2 teaspoon mustard
2 lbs. ground chuck (60%)
8 hamburger buns
Pickles
Shredded lettuce
4-8 slices of tomato (I left off)
Pepper
8 slices of American cheese
DIRECTIONS
Heat oil in pan and add the chopped onions. Cook onions covered over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch not to burn and stir occasionally. Remove lid add 1/2 cup of water. Allow water to evaporate. Remove onions from heat and set aside. Can be made ahead and kept in fridge.
For the sauce – mix together mayo, ketchup, relish and vinegar, mix well and set aside. This can also be done the day before.
Form the meat into 8 patties about 4 inches wide and 1/2 inch thick. Heat griddle and lightly brush with vegetable oil. Toast buns on the griddle, split side down (or can be done under the broiler watching carefully to not burn.) Remove buns from skillet when lightly browned and set aside. Salt and pepper both sides of your hamburger patties and cook on the griddle 3-5 minutes.
Spread the top of the patties with the mustard and flip. Continue cooking on the second side for an additional 3-5 minutes. Top burger with a slice of cheese to melt. When cooked to your desired doneness remove from pan and place lettuce on the bottom bun, add the burger on top of the lettuce, add the caramelized onions and spread the sauce on the split end of the top bun and top of the burger with the bun!
Enjoy!
Have you seen the new Blueberry Chex cereal yet? They are really good as a cereal but even better turning them into this dessert! I don’t like the regular Chex mix that people like to snack on but this sweet lemon blueberry mix is so good. Robby and I found ourselves going in for more and more! The entire box of cereal is so great for your hungry teenagers or a summer get together. You can also find the recipe right on the box!
INGREDIENTS
1 box Chex blueberry flavored cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons lemon zest
2 Tablespoons lemon juice
2 cups powdered sugar
DIRECTIONS
Place the cereal in a large bowl. In a small microwaveable bowl, microwave the baking chips, butter, lemon juice and lemon zest uncovered for 1 minute and 30 seconds, stirring every 30 seconds until melted and smooth. Pour lemon mixture over the cereal and mix until evenly coated.
Pour cereal into a 2 gallon Ziploc bag, add powdered sugar, seal bag and gently shake, coating all of the cereal with the sugar. Once well coated spread on a baking sheet covered in parchment paper and let cool. Store in an airtight container.
Enjoy!
These cookie bars are addicting! So good, especially warm out of the oven! Sadly, Robby can’t eat these due to some gut issues but his friends had no problem diving into them. This makes a 13 x 9 baking dish so it’s great for a party or a bunch of hungry boys! I’m thankful Robby’s friends took these out of my hands as these were really, really good and I did not want to eat them all myself! These would also be good with some chopped pecans or walnuts. Next time I know I have a few extra growing boys around I will make another batch with the nuts!
INGREDIENTS
1 cup of unsalted butter
1 cup brown sugar
2/3 cup white sugar
2 eggs
1 1/2 tsp. Vanilla
2 2/3 cup flour
2 tsp. Baking soda
1/2 tsp. Salt
1 1/2 cups semi-sweet chocolate chips
1 (8 ounce) package health English toffee bits
DIRECTIONS
Preheat the oven to 375 degrees. In your mixer, or a large bowl and hand mixer, cream the butter and both sugars until fluffy. Add the eggs and vanilla and mix to combine. Add the flour, baking soda and salt mix again until just combined. Fold in the chocolate chips and toffee bits.
Press the batter into a greased 9 x 13 glass baking dish and bake for 30 minutes or until the top is golden brown. Remove from the oven and let cool for 20 minutes and serve if eating them warm, otherwise let cool completely at room temperature before cutting. This will serve between 18 and 24 depending on how big you slice them.
Enjoy!
This recipe can be found at www.cozycountryliving.com
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