Cool Whip Frosting

This recipe came from my sister Barb.  She makes the best cakes around.  She used traditional frosting but sometimes used this one also.

8 oz cool whip, thawed
3.5 oz package instant vanilla pudding mix
1 cup milk
1 tsp vanilla

Stir together pudding, milk, and vanilla until it looks like pudding and than fold in cool whip.

If you don't like vanilla you can always use chocolate pudding.   You could use what ever flavor you enjoy.

Macaroni Chicken Casserole

This recipe came from one of my good friends Janice.  She is one of the girls that I stamp with each month.  We take turns stamping at each others house and the hostess cooks supper while the rest of us bring the side dishes.

2 Cups uncooked Macaroni
2 Cups cooked Chicken
2 Cups Chicken Broth or Milk
2 Cans Chicken of Mushroom Soup
2 Tablespoon minced onion
1/2 lb grated cheese

Mix all ingredients together and put into greased casserole dish.  Bake at 350 for one hour covered.  Let sit for a few minutes before serving.

Creamy Chicken Hotdish

If you are from Minnesota you call it hot dish.  If you are from Iowa you call it a Casserole. Well since I am an official Minnesotan I am going to call this hot dish.  This is a good hot dish when you need to feed a lot of people.  It goes a long way.  Serve this with peas and some buns from scratch and you have the ultimate comfort food. 

1/2 cup chopped onion
1/4 cup butter
1 (12 oz) cooked and drained egg noodles
2 (10 oz) cans cream of chicken soup - undiluted
1 (14.5 ) can chicken broth - or homemade - whatever you like
1 cup sour cream
2 cooked chicken breasts shredded or cubed - what ever you prefer

2 cups shredded cheese
36 Ritz crackers
1/4 cup melted butter

1. Preheat oven to 350.
2. In a large pot over med-high heat, saute onions in butter until onions are tender.
3. Add in cream of chicken soup, sour cream and cheese; gradually stir in broth.
4. Cook over medium heat until cheese melts; stir in chicken and egg noodles; taste and adjust seasoning with salt and pepper.
5. Transfer mixture to a greased 2 ½ quart casserole.
6. Crush up Ritz crackers and add melted butter.  Sprinkle cracker crumbs over hot dish.
7. Bake in a preheated oven for 30-35 minutes or until heated through and golden brown.

Chocolate Cake

 

I have a confession.  I don't make cake from scratch.  I use a box mix.  I have for years due to the fact that I have just been to busy to take the time to make it from scratch.  Well, let me tell you - I was wrong.  I know, I know it takes a big person to admit they are wrong but I am here to stand before you and tell you that I was wrong.  This recipe is VERY thin.  In fact when I was making it, I though there was NO way this was going to turn out.  But it does and it is delicious. 

Sift together:
2 cups flour
2 cups sugar
3/4 cup cocoa powder (do not use Dutch processed cocoa)
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt

Mix together:
1 cup milk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract

1 cup black coffee

Preheat the oven to 350° F. Sift together the first batch of ingredients. Mix together the second batch of ingredients in a separate, smaller bowl. Add the wet to the dry and mix thoroughly. Lastly, add the coffee. The batter will be very thin.

Grease and place a cut-to-fit piece of parchment in the bottom of two 9" round pans.  Pour the batter into the prepared 9" cake rounds. Bake 35-40 minutes for 9" rounds  Or, you can bake the cake in one 9"x9"x3" pan for 45-50 minutes, or until a tester placed in the center comes out clean. Cool completely before removing from pan and frosting.  I used peanut butter frosting.  It was delicious!!!

Creamy Chicken Gnocchi Soup

There is something about a rich creamy soup that brings me back to my childhood.  My mom used to make the best creamy chicken noodle soup.  I honestly haven't tried to duplicate hers as she did it off the top of her head. Some day I will have to try.  But until than try this creamy chicken soup.  If you don't like gnocchi try noodles.  But give the gnocchi a try I think you will like it.  I mean how bad can a potato dumpling be??

1 stick butter
1 small onion
2 celery stalks
2 carrots
1 tsp fresh garlic
1/2 cup flour
8 cups chicken broth
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. white pepper
4 cups half and half
1 box (15 oz) potato gnocchi
4 cups cooked chicken breast*

Melt butter, saute onions, carrots, celery and fresh garlic.  Add flour.  (You want it to be thick and pasty looking.  Gradually add chicken broth.  Stir until thickened.  Add chicken and seasonings.   Add half and half.  Bring to a boil.  Let simmer for about an hour.  Add gnocchi. Turn down to medium and let gnocchi float to top.  Once gnocchi floats to top they should be done.  I generally try one of the gnocchi to make sure it is soft before serving.  You don't want to cook too long as they could get soggy. 

*Note:  If you are short on time just buy a rotisserie chicken or rotisserie chicken breast and cut it up.  Just make sure that you add the stock from the bottom of the package.  It just adds a little bit more chicken flavoring.   

Banana Bars with Cream Cheese Frosting

I love just about any bar as long as it is moist.  But my absolute favorite cake is banana bars with cream cheese frosting. I have another recipe on my blog for banana cake and it is very good also but I think for now that this is my new favorite banana bar recipe. 

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 tsp vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 tsp salt
1 1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 oz.) sour cream

 Directions:
 1.   In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition.
2.  Pour into a greased 15x10x1 jelly roll pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3.  Frost with my favorite cream cheese frosting. 
4.  Add nuts on top - they add a special touch
5.  Enjoy

Smore's

Here is another Smore recipe that I have tried.  It is OK, just not for sure what to think of using Marshmallow crème instead of miniature marshmallows.  It tasted OK,  but didn't really brown up  like the little marshmallows do.  I actually made it for one of the guys that came back from Iraq back in June.  All the time he was gone I promised him goodies.  So now that he is back, I better start baking and trying new things. Note on this recipe.  I did not do what I suggested regarding the dough on top.  I didn't think about it till afterwards and I already took the pictures.  I think by doing it on wax paper it will keep the marshmallow crème underneath!   Hope you enjoy!!

Ingredients

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 5 1/2 1.55 oz Milk Chocolate bar (e.g. Hershey’s)
• 7 oz marshmallow creme/fluff (not melted marshmallows)

Directions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread marshmallow creme or fluff on top of chocolate bars. Place remaining dough in a single layer on top of the fluff (Most easily done by patting out on wax paper and making the size of the pan.  Once the same size flip onto the fluff).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.