baking · dessert · Fast dessert

Peach Cobbler Dump Cake

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Recently I mentioned that I try to keep my pantry and freezer “stock-piled” so I have things on hand and can make a meal or dessert quickly.  Sometimes even the best laid plans fail!  I went to make a recipe for a get-together a couple weeks ago, and realized I had run out of sugar!  But…I had a cake mix and several jars of my home canned peaches in the pantry!  Then I knew what I would make! Peach Cobbler Dump Cake.  It only requires three or four ingredients (if you count the cinnamon), it is really fast to pull together, it tastes incredible, and it makes your house smell like your grandmother’s!   Continue reading “Peach Cobbler Dump Cake”

baking · dessert · home · Home making

(L)Oven Monday – Strawberry Shortcakes & Menu Inspiration

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Happy Monday, friends!  I had a great time Friday night sitting out on my back porch with a stack of food magazines and iced coffee.  Most of the periodicals had been given to me by others who had looked through them, then passed them along.  How sweet!  Why do I flip through food magazines?  Or why do I sit with one of my cookbooks and put page markers in the pages? Not just to “Oooo” or “Ahhh” over the pictures (though I do that!). I do it for three reasons:

  1. I get tired of eating the same things
  2. I like to try stirring new things up in my kitchen!
  3. I like to surprise my husband with special recipes I’ve made for him!

I sat there for about a half an hour and ripped out recipes I want to try.

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How about you = are you in a menu rut?  Spaghetti, frozen pizza, chicken tenders from the freezer section, steamed veggies in a bag…it just gets old.  I would challenge you to pull out either the magazines that have been delivered to your mailbox or one of your favorite cookbooks.  You can even go to the library and check out a cookbook from there to get some fresh ideas.  The point is, flip through and find recipes of menu items that you maybe already have most of the ingredients for.  If you know you purchased chicken breasts and they’re in the freezer waiting to be cooked, look for a recipe for chicken!  You might only try one new recipe this week, but add something to change up your normal routine.

Here are some of the recipes I found:

  • A supper Entree’ – Chicken breasts with Strawberry Salsa and Feta cheese – I have all the ingredients!
  • A fish recipe – Salt and Vinegar Baked Fish – You use the Salt and Vinegar chips as the coating!  That’s brilliant! Similar to this
  • A weekend breakfast – Sausage and Egg Flatbreads – I’m going to make my own .
  • flatbreads for this.
  • A dessert – Strawberry Icebox Cake – This will be great for company this summer! Similar to this one.

I won’t make all these this week, but I will try at least one!  It’s amazing how much money and time is saved when you make a menu.  It is so helpful to me to know what’s for supper, so I can plan and work ahead.

So, if you’re not in the habit of making a menu, plan at least few nights for starters.  If you’ve been making a menu, but you’re in a rut, go find some new, yummy sounding recipes to add!

Now let me share a recipe that I love.  This is a quick and delicious Strawberry Shortcake, made a little lighter.  These sweet biscuits are so much better than the store bought sponge cakes!  The addition of the orange juice and vanilla to the fresh berries makes it SO good!

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Lite Strawberry Shortcakes

Ingredients

  • 3 1/2 cups halved strawberries, divided
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons chilled stick margarine or butter, cut into small pieces
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed
  • Whole strawberries (optional)
    1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

    2. Preheat oven to 425°.

      Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

    3. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

      Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

      strawberry shortcake 2
      This dessert is as delicious as it is pretty!  

I hope you’ll add this to your menu and also find some other great recipes to freshen up mealtime at your house this week!

Refresh your menu!

Denise Signature 150 px

 

 

Appetizer · dessert · entertaining · hospitality

(L)Oven Monday – Entertain with Appetizers

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Last week I had a group of women over for a night of fellowship and I wanted to serve refreshments that were tasty, but not too heavy.  So I dug into my recipes (some I’ve share here on the blog) and pulled out three appetizer dips!  I had a couple that were sweet and one that was savory.  Appetizers are fun because you can make a little meal with them.  The ladies enjoyed them and it was fun to watch them go back for more.  Here are the ones I chose for our party.

Tex-Mex Black Bean Dip

Fruit Salsa with Cinnamon Chips

S’mores Dip

bean dip

This Tex-Mex Black Bean Dip is great as an appetizer or served with a meal of Mexican foods!  It’s super good and really fast to put together!  You can make this ahead and pop it into the oven or microwave to warm up.

Tex-Mex Black Bean Dip
Ingredients
1 (15-ounce) can black beans, drained – I always use Bush’s Beans
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup diced tomato
1/3 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Preparation

Place beans in a bowl; partially mash until chunky. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.

*If you want to make this extra decadent, put softened cream cheese in the bottom of the dish and spread to cover, then pour the bean dip over top of it.  Yum!

 

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Fruit Salsa with Cinnamon Chips

If you want to do this ahead of time, mix up your fruit, but wait to add the sweet things into it right before your party.

Ingredients:

  • Variety of fruits, diced – Strawberries, blueberries, fresh pineapple, etc.
  • 1 tablespoon brown sugar (more or less to taste)
  • 3 tablespoons fruit preserves, any flavor (I used strawberry)
  • 10 (10 inch) flour tortillas (or use Stacy’s cinnamon chips or cinnamon graham crackers)
  • melted butter or butter flavored cooking spray
Cinnamon sugar:
  • 1 cup white sugar
  • 2 Tablespoons cinnamon
Instructions
  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. This is best made the same day and not too far ahead of time so your apples don’t start browning and the fruit gives off so too much juice and it gets runny.. This salsa can also be serve with cinnamon graham Crackers. Best when made and eaten the same day.

For the Cinnamon Chips:

  1. Preheat oven to 350 degrees.
  2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
  3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

 

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This dip is heavenly!  It literally takes less than ten minutes to make and have ready to serve!  It’s always a winner!!  And if you don’t leave the party with marshmallow or chocolate somewhere on your face, you did NOT have a good time!  Ha!!  I think it’s impossible to eat this dip and not wear it!!

S’mores Dip

Instructions:

  1.  In a cast iron skillet place two cups of chocolate chips.  Place in 400 degree oven for a couple of minutes, until chocolate begins to melt.  Smooth out chocolate with spatula.
  2. Cover completely with marshmallows.  Place back in oven and watch carefully until marshmallows turn a light golden brown.
  3. Serve dip immediately with Graham cracker squares.

All these dips are simple and so good!  A party like this would be great this summer!  You could even do your S’more dip on the fire pit!  I hope you’ll try these soon!

What is your favorite food to serve or to enjoy at a girl’s gathering?

With love from my country kitchen,

Denise Signature 150 px

 

 

baking · dessert · entertaining

(L)Oven Monday – Super-Fast Drop Sugar Cookies

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Not all sugar cookies are created equal.  Many recipes call for an hour of refrigeration before you can roll out the dough.  But what if you need a dessert in a hurry and decide that sugar cookies would be the perfect ending for your  meal for guests that’s just 45 minutes away?!

That’s exactly the predicament I was in a week ago!  I decided last minute to add cookies to the menu.  So what did I do? I made Drop Sugar Cookies!  This soft dough is whipped up in the mixer, then spooned onto baking sheets for a quick bake.  These make a delicious dessert!  Because I was in a real hurry, I only baked up one sheet (a dozen), which was all I needed, then after my guests left, I baked the remaining dough and froze the extras.  Yay for cookies in the freezer!!  This recipe was found on Pinterest and is a family recipe from The Mom Who.

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Drop Sugar Cookies
Ingredients
  • 1 cup Sugar
  • ¾ cup Milk
  • ¾ tsp. Vanilla Extract
  • ½ cup Crisco
  • 1 Egg
  • 2½ cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • Sugar Sprinkles
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a small bowl mix the dry ingredients: flour, baking soda and baking powder.
  4. In a large mixing bowl, mix the sugar and Crisco.
  5. Then add the egg to your mixture.
  6. Next add the milk and vanilla extract to your wet mixture.
  7. Gradually add the dry mixture to the wet mixture that’s in the large bowl. Mix until incorporated. Don’t over mix!
  8. Scoop dough into 2 tablespoon sized scoops and drop them on your sheet.
  9. Bake for 6- 7 minutes and then carefully add sprinkles to the tops of the cookies. Continue baking for 2-3 minutes.
  10. Remove from oven and let sit on cookie sheet for 5 minutes before moving to a cooling rack.
  11. Enjoy!
  12. *Note- You can add the sprinkles to the cookies before baking, but the sprinkles sink down into the cookies. You decide on when to place the sprinkles- Before, During, or After baking.

Is there a recipe you pull up if you need a fast dessert?  I’d love to hear what it is!

Happy Baking!

Denise Signature 150 px

baking · cakes

The Most Delicious Go-To Cake Recipe

Everyone needs a cake that’s easy to throw together when you need a fabulous dessert, right?!  It’s also a blessing if the ingredients are things that are easy to keep in the fridge or pantry “just in case!”  I have found that recipe, friends, and if you like German Chocolate Cake, you’ll be so glad to have stumbled across this fabulous and easy recipe!  A sweet friend at church made this for my husband and me when we visited their home, and I fell in love with this cake at first bite!  I used to spend hours assembling a three layer German Chocolate cake because it was so delicious that it was worth it, but honestly, this is every bit as delicious, but a thousand times easier!  It all starts with a cake mix…

Upside Down German Chocolate Cake

Ingredients:
Betty Crocker German Chocolate Cake Box Mix – Super Moist
3 eggs
1 1/4 water
1/2 cup vegetable oil
3/4 cup chopped pecans
1 cup coconut flakes
1 8 oz. package cream cheese (softened)
1 stick butter (softened)
1 lb powdered sugar
1 tsp vanilla

Directions:
Preheat oven to 350 degrees.

Spray 9×13 glass baking dish with cooking spray. Cover bottom of baking dish with coconut flakes & chopped pecans. Mix cake mix with eggs, water, & oil (per box instructions) and pour over the coconut/pecan mixture.

In a separate bowl combine cream cheese, butter, powdered sugar, & vanilla. Using a mixer, mix ingredients thoroughly until powdered sugar is completely dissolved. Using a rubber spatula, add cream cheese mixture to the top of the cake mix. The cream cheese mixture will sink down into the cake mix as you add it in.

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Bake for 40 minutes. Slice cake into individual servings & serve upside down.

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This is the cream cheese mixture that sinks down into the cake and makes it moist and wonderful!
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It’s not beautiful when it comes out of the oven, but remember the top will become the bottom when you flip it over on each serving plate.

I didn’t get a great picture of the finished cake, because we were so excited about diving into it, but I promise you, this is out.of.this.world delicious!wpid-20150922_130732.jpg

What’s your Go-To cake recipe?  If you don’t have one, I hope you’ll put this on your list to try!

With love from my country kitchen,

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