Wednesday, December 16, 2009


I know, I know, it sounds gross. Trust me, it's SOOOOOOOO not.

Toffee Treats

1/4 of a box of saltine crackers
1 cup sugar
1 cup butter or margarine
1 large bag of chocolate chips
chopped walnuts - optional

Preheat oven to 350 degrees. Cover a large cookie sheet with aluminum foil. Grease with butter. Cover with one layer of saltine crackers laid side to side like bricks. Bring 1 cup sugar and 1 cup butter to a boil and continue to boil for 2 1/2 minutes. Pour over crackers and spread fast. Bake 5 to 7 minutes. Spread a large bag of chocolate chips over, like icing. Top with chopped walnuts if desired.

You can't believe how good these are.

Enjoy! Tiedye

Sunday, December 13, 2009


Many years ago my mother in law told me about these. Ronny and I are not big on going out for breakfast but on this particular morning, we all had accommodated a family member's birthday request and met at the IHOP. I had no clue what to order. Boy was I glad I listened to my Mama.
NOWWWWWW, they have discontinued these delightfully unique pancakes, and I guess it's to the advantage of my hips, but I mourn them. Now that I found the recipe, I'm making them at home. Yay me. Yay my family- wow they're good.

Now this recipe makes a TON of pancakes. BUT. They freeze beeeeeautifully! Makes school mornings a snap.

3 1/2 cups plain nonfat yogurt
1/4 cup honey
28 ounces of pancake mix
18 ounces of Cream of Wheat
2 t baking powder
5 1/2 cups nonfat milk
8 eggs, beaten
1 cup vegetable oil

Mix yogurt and honey until smooth, cover and set aside in a the refrigerator.
In a large bowl, combine the pancake mix, Cream of Wheat, and baking powder; set aside.
In separate large bowl, combine milk, eggs, and oil, stir into dry ingredients and mix until batter is smooth.
Ladle 1/4 cup portions of batter onto medium hot lightly greased griddle. Cook until pancake tops begin to bubble (you guys know how to cook pancakes at this point.....) ^_^

Serve each plate with 1/4 cup of yogurt and honey mixture.

Enjoy! Tiedye


Again, ingredients you just wouldn't expect. That's why these recipes are so phenomenal. There seem to be a lot of ingredients, but don't get intimidated. Most of them are just pinches of spices. It really is quick and easy. I used canned crab meat- that sped up the process immensely. I used onion powder and celery seeds instead of making my own broth, and I put it all in a slow cooker instead of cooking it for FOUR hours. After the potatoes (in bold) you dump everything else in AT ONCE. It still was the best crab bisque I've ever had. WAAAAAY better even than Aspen's Lobster Bisque. THAT's sayin' a LOT.

4 pounds snow crab clusters (legs)
2 quarts water
2 quarts chicken broth
1 small onion, chopped
1 1/2 ribs celery, chopped
2 cloves garlic, quartered
2 medium potatoes, peeled and chopped
1/4 cup chopped fresh parsley
2 t dry mustard
1 T chopped canned pimiento
one 16oz can refried beans
1/2 t pepper
2 bay leaves
1/3 cup tomato sauce
1/4 cup heavy cream
4 T butter
1/4 t dried thyme
1/8 t dried basil
2 T Old Bay seasoning

Remove all crabmeat from shells and set aside.
Discard 1/2 of shells and put remainder into large pot with water and chicken broth over high heat. Add onion, 2/3 of chopped celery, and the garlic, then bring the mixture to a boil. Continue to boil for 1 hr, stirring occasionally, then strain the broth. Discard the shells, onion, celery, and garlic, keeping only broth.

Measure 3 qts of broth into lg saucepan or pot. Add water if there's not enough broth to measure 3 qts.

Add potatoes and bring mixture to boil, then add one half of crabmeat and all remaining ingredients, including remainder of chopped celery, to saucepan and bring mixture back to a boil. Reduce heat and simmer uncovered for 4 hours or until soup reduces by about half and starts to thicken. Add remaining crabmeat and simmer for another hour or until soup is very thick.

Refrigerate overnight. It's better the next day. Remove bay leaf before serving.

Serves 4 to 6.


Enjoy! Tiedye


It's our favorite Italian dressing by far. Surpringly, there are a couple of ingredients that make it different from other Italian dressings. Guess that's why we like it so much?

Considering how expensive it is to buy this stuff at the Olive Garden, it's worth making a batch instead.

1/2 white vinegar
1 t lemon juice
2 T beaten egg
1/3 cup water
1/3 cup vegetable oil
1/4 cup light corn syrup
3 T grated Romano cheese
2 T dry unflavored pectin
1 1/4 t salt
1/2 t minced garlic
1/4 t parsley flakes
pinch of dried oregano
pinch of red pepper flakes

Mix all ingredients in blender on low for about 30 seconds.
Chill in refrigerator for 90 minutes.
Serve over favorite salad.

Makes 1 1/2 cups.

Enjoy! Tiedye


Same cookbook as the last recipe - and oh boy is this good and rich. BUT. It's my #1 son's favorite alfredo. Very easy too.

1 pound fettuccine
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup grated Parmesan
1/2 grated Romano cheese
6 jumbo egg yolks
salt and cracked pepper
1 t garlic powder
1/2 t parsley flakes

Cook fettuccine according to the pkg directions. Heat milk and cream in a large, heavy saucepan until it comes to a simmer. Slowly whisk in the cheeses and then remove from heat.
Place egg yolks in a bowl and slowly whisk in a portion of hot milk and cream mixture to temper. Season to taste with s&p.
Add cooked fettuccine to saucepan. Sprinkle in garlic powder and stir until the sauce thickens to desired consistency.
Sprinkle with parsely and serve immediately.

Serves 4 to 6

Enjoy! Tiedye


Alright. I have a new cookbook. It's called America's Most Wanted Recipes, and it has the recipes for many restaurants' famous dishes. This is one that's particularly special since a few of my HTE sistahs and I sat in a booth and visited over one of these (and a couple of other flavors of cheesecake as well).

2 T butter, melted
1 1/2 cups Oreo cookie crumbs (about 25 cookies, finely chopped)

Three 8-ounce packages cream cheese, softened
1 cup sugar
5 eggs
1/4 t salt
2 t vanilla
1/4 cup ap flour
8 ounces sour cream
5 Oreo cookies, coarsely chopped, for filling

10 Oreo cookies, coarsely chopped, for topping

Have all ingredients at room temp before beginning. Preheat oven to 325.

Crust: mix melted butter with Oreo cooking crumbs and press onto bottom and 1 1/2" up the sides of a 9" springform pan. Set aside.

Filling: Beat cream cheese with elec. mixer on low until fluffy. Slowly add sugar and continue beating cream cheese until mixed well. Add eggs one at a time and continue to beat until blended.
Measure vanilla, salt and flour; pour into cream cheese mixture and beat until smooth. Add sour cream and beat.
Stir in the 5 coarsely chopped Oreo cookies with a spoon.
Pour the cream cheese mixture into the sprngform pan and sprinkle the 10 coarsely chopped Oreo cookies over.

Place the pan in the middle of the oven and bake for 1 hour and 15 minutes. After that time keep the oven door open and let the cheesecake stay in the oven for 1 hour. Remove from oven and let cool enough to place in refrigerator for 24 hours.

To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan.

Serves 4 to 6

Enjoy! Tiedye

Wednesday, December 9, 2009


I had this at a family get together this past weekend and fell in love with it. Super easy!

1/4 cup of fresh cilantro
1/2 medium onions
1 teaspoon of fresh lemon juice
6 roma tomatoes, quartered
1 teaspoon of cider vineger
1 teaspoon of salt,(optional)
1/4 - 1/2 of a jalapeno pepper

You put every thing in the Cuisinart or Magic Bullet in this order, mix until all is chopped.




Yesssss, another pumpkin recipe. Here's the thing. I bought one of the $15 sized pumpkins at church back around Halloween. HUGE thing. I bought it for the front porch. We didn't carve it, it was just part of our harvest porch. Well it lasted, and it lasted, and it LASTED. No rotten spots like you usually see after a couple of weeks. Guess it was because the weather was cold and it preserved it. Who knows. So. When we got ready to put the Christmas porch up, I found myself with a perfectly good hunormagondous pumpkin on my hands. Couldn't throw it away. I've been bred not to do such wasteful things. So I cut it in half, scooped the seeds and strings out, (toasted the seeds ^_^ ) and BAKED the darned thing. It took BOTH ovens. The result? TWELVE QUARTS of pureed pumpkin. Yep. So here's what I did with a pint of it today:
  • 3/4 cup white sugar (I used raw sugar)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • hefty pinch of ground cloves
  • 1/4 teaspoon salt
  • hefty pinch of ground ginger
  • 3/4 cup semisweet chocolate chips or chunks
Whisk together first three ingredients until blended well. Add pumpkin and water and whisk until blended.

In a separate bowl mix flour, baking powder, soda, cloves, ginger, and salt. Add to pumpkin mixture and fold until blended. Stir in chocolate chips.

Bake at 400* for 15-20 minutes or until a toothpick comes out clean.


Now I know this is not a remarkable recipe, but it's GOOD and it's healthy. I think it's because you don't use the traditional pumpkin spices, and so it gives it a whole different taste.



Tuesday, November 24, 2009


This is so super easy, so delicious, and it's sort of different- a nice change from pumpkin pie. I wish I could remember where I got the recipe so I could give credit.

15 oz can pumpkin (not pie mix)

12 oz can evaporated milk
3 eggs
1 tsp cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t ginger
1 cup sugar
dash of salt

Mix and pour into 9x13 pan.

1 box yellow cake mix with pudding
1 cup chopped pecans
1 1/2 sticks of melted butter

Sprnkle cake mix over pumpkin, then pecans, then pour butter over.

Bake at 350 for 50 minutes.


THAT's the original recipe (for that unnamed source which I can not recall). Ok here are the changes I made:

I used real pumpkin that I had in the freezer. It made the batter a little thinner, but it still set, and it was great. I always swear I can tell the difference between canned pumpkin and real. In truth, who knows.....?

I reduced the sugar to 3/4 cup, and I used raw sugar instead of refined white sugar. I use raw sugar or turbinado sugar whenever I can, and in a pumpkin recipe it was a no-brainer. Those two tastes are fabulously rich together.

I used walnuts instead of pecans. I like them better with pumpkin. Personal preference.

I reduced the amount of the butter to ONE HALF of a stick. It was PLENTY.

Enjoy, and HAPPY THANKSGIVING!!! I'm thankful for this blog.


Wednesday, November 18, 2009

Savory muffins

I got this book for my birthday and have not used it until recently, I know shame on me.

Scallion & Goat Cheese Muffins

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
Coarsely ground black pepper, to taste
2 large eggs, room temp
1 cup buttermilk, room temp***
6 Tbsp unsalted butter, melted and cooled
1 bunch scallions, sliced thin
5.5 oz goat cheese, crumbled
Sea salt, for garnish

Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.

Lightly beat eggs and add to mixer bowl. Add buttermilk**, melted butter, scallions, and goat cheese. Mix on medium speed until just combined - do not overmix.

**If you don't have buttermilk  add 1 tablespoon white vinegar to just under a cup of low fat milk and stir together.

Scoop the batter into the muffin pan. Sprinkle with sea salt. Bake for 20 minutes, until well-risen, golden brown, and firm to the touch.

Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Yields: 12 muffins

I also used gorgonzola once and I seemed to like it better............chefs choice I say.


If you like cranberries……..

This is a great buffet dessert or even after the turkey or prime rib Thank Full meal that's just around the corner.

Cranberry Nut Tart
  • 3 cups (12 oz bag) rinsed cranberries
  • ¾ cup chopped pecans 
  • ½ cup sugar
  • ¾ cup melted butter
  • 2 large eggs slightly beaten
  • 2 tbls orange juice
  • 1 cup sugar  ***
  • 1 cup all purpose flour


 Butter and lightly flour a deep 10 inch pie plate or a 10 x 2 quiche dish.

Place cranberries in the bottom of the pan, sprinkle with the pecan pieces, then sprinkle the ½ cup sugar.

Now in a bowl combine the melted butter, eggs, juice and the 1 cup of sugar. Add the flour and whisk till smooth. Pour mixture over the cranberries.

***If I have any oranges on hand I sometimes grate maybe a tsp of the orange rind into the wet ingredients. 
Bake at 325 degrees for approximately 45 minutes. Insert the old toothpick in the center to check for doneness.

Let cool…………………add a scoop of really good vanilla ice cream or not.




Tuesday, November 17, 2009

Cornish Hens with Apricot Glaze

This recipe is easy as can be, but so delicious that no one will know how little time it actually takes to prepare.

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 Cornish game hens
2 tablespoons butter, melted and divided
1/4 cup apricot preserves
1 tablespoon honey
1 tablespoon grated onion
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees.

Combine the salt and cayenne pepper. Rub a third of the mixture inside the hends. Brush the hens with 1 tablespoon of the butter and sprinkle with the remaining seasoning mix. Place hens on a rack in a shallow baking pan. Bake at 350 for 30 minutes.

In a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted (I'm lazy; I melted everything together in the microwave). Brush over hens. Bake another 35-40 minutes, or until golden brown and a meat thermometer reads 180 degrees. Cover and let stand for 5-10 minutes before serving.

Wednesday, November 11, 2009


A Paula Deen favorite - I should have known when I saw how much butter to use! I don't know how I lived to nearly 40 y/o without ever tasting this but SIL introduced it to me a couple years ago. I was planning on making this for a surprise dessert tonight and thought I had all the ingredients, but unfortunately, I'm missing the cream cheese. Well, there's always tomorrow...One of these days I'm going to try the chocolate/peanut butter variation.



  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin (NOT pumpkin pie filling)
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar*
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
*Reviews of this recipe said that it's very sweet and the sugar can be reduced to 3/4 or 1/2 the amount included here.


Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Fabulous Fall Meal!

Pasta with Pumpkin and Sausage

Recipe courtesy Rachael Ray


  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 1 pound bulk sweet Italian sausage
  • 4 cloves garlic, cracked and chopped
  • 1 medium onion, finely chopped
  • 1 bay leaf, fresh or dried
  • 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
  • 1 cup dry white wine
  • 1 cup chicken stock, canned or paper container
  • 1 cup canned pumpkin
  • 1/2 cup (3 turns around the pan) heavy cream
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg, ground or freshly grated
  • Coarse salt and black pepper
  • 1 pound penne rigate, cooked to al dente
  • Romano or Parmigiano, for grating
  • Pumpernickel or whole grain bread, as an accompaniment


Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.

Spinach Salad with Apple and Red Onion:

  • 1 pound triple-washed spinach, de-stemmed
  • 1 small Golden Delicious apple, quartered, cored, and sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 1 1/2 tablespoons (a couple of splashes) apple cider vinegar
  • 1 teaspoon grain mustard
  • 1 tablespoon (a good drizzle) honey
  • Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Yield: 4 servings

Tuesday, November 10, 2009

Philadelphia Cherry Danish Dessert

2 8-oz. cans refrigerated crescent rolls, divided

2 8-oz. tubs cream cheese spread

1 1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 21-oz. can cherry pie filling

3 tbsp. milk

Preheat oven to 350 degrees. Lightly grease 13x9 inch baking pan. Unroll one can of crescent dough. Place in baking pan; press into bottom of pan to form crust, firmly pressing seams togther to seal.

Beat cream cheese spread, 3/4 cup of the powdered sugar, the egg white, and vanilla with an electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form a 13x9 inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper.

Bake 30-35 minutes or until golden brown. Cool at least 20 minutes. Gradually add milk to remaining powdered sugar, beating well until blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in fridge.

(Makes 24 servings)

Monday, November 9, 2009

Blonde is good

Maple Coconut Blondies

1/2 cup butter, melted and cooled
1/2 cup sugar
1/2 cup maple syrup
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1/4 tsp salt
1 cup shredded coconut

Preheat oven to 350F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in coconut and stir to distribute evenly. Pour into prepared baking dish.

Bake for 30-35 minutes, until blondies are set and lightly browned.

Cool in pan on a wire rack.

Family is quite fond on ooooey goooey brownies but these are almost as good with a cold glass of milk.


Saturday, November 7, 2009

pb & chocolate pie

This pie took me five minutes to make. Honest. Aaaaand, it tastes just like a Reesies Cup. Here's a picture of it from the Kraft Food site. It's in the Holiday 2009 Food & Family magazine.
My drizzling technique has not been perfected like on the pie above, but I have no doubt it will taste just as good. :- ) I'm countin' on it.

1 pkg cream cheese, softened
1/2 cup plus 1 Tblsp. creamy peanut butter (divided)
1 cup cold milk
1 pkg. vanilla flavor instant pudding (3.4 oz size)
2 1/2 cups thawed Cool Whip, divided
1 Oreo pie crust, 6 oz.
3 squares Baker's Semi-Sweet chocolate

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip. Spoon into crust. Refrigerate.

Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 2 minutes or until chocolate is completely melted and mixture is well blended, stiring after each minute. Cool.

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable measuring cup 30 seconds; stir. Drizzle over pie.

Refrigerate 4 hours or until firm.

Then make a big pot of coffee and enjoy. Mmm.


Tuesday, October 27, 2009


I had this dish for the first time over the weekend. After I took the first bite I thought it was good. Just good. Different. Then I took another bite. And another. And another. And before I knew it, I was pulling the Tupperware out of the fridge every chance I got, just for another bite. It's different, unique. I like that about it too.

Serves 15

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
1 cup brown sugar, packed
1 cup crushed pecans

Wash and stem grapes. Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture and pour into large serving bowl.

For topping, combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.


That's the original recipe. What I had this weekend had been put together a little differently. Half of the topping was put on the BOTTOM of the pan (first, in other words) and the other half on top like the recipe says.
Also I wouldn't chill it overnight. It's not one of those dishes that gets better after a day. It was at it's best on the same day it was made.


Wednesday, April 22, 2009

Reeses Peanut Butter Cup Cake

Wowzers, this cake is sumpin else entirely. Be sure to have some cold milk and a good pot of coffee ready when this one's done. You will want both. *_*

The recipe was a generational internet hand me down, value added. That is to say, it originally came from a website - Parents Magazine I think, then Bakerella snagged it and did her wizardry on it and ohhhhhweeeee here it is:

devils food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
3 cups chopped Reeses pb cups, plus more to cover top of cake
8 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

Heat oven to 350*. Coat two 9" round cake pans with nonstick spray.

In a large bowl beat cake mix, egs, buttermilk and oil on low for 30 seconds. Increase speed to med-high and beat for 2 mins., scraping down side of bowl after 1 minute. Fold in 3 cups of chopped Reeses.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

I made this in a sheet pan for a couple of reasons. A. I do not make layer cakes well. They're fussy, and I don't do fussy. 2. I'm making it for a large party.
It turned out to be a good thing, because you get a good ratio of cake to icing (I'm all about that) plus you don't have to be so careful about icing the cake. You can pour the icing over the cake and sort of schmear it and let it drizzle around and go where it wants to settle. I'm all about that too.

Ok, last point. There is no easier or better icing - the two most important qualifications - than this one. There are two ingredients. Two. And they're the best two in the world. Chocolate. Heavy Cream. 'Nuff said. Actually not enough - the consistency? Ahhhohhhhh - it will make you want to float.

Have your milk and coffee ready I tell ya.



Thursday, March 5, 2009

There are a whole bunch of laundry detergent recipes here at TipNut

I’ll be using the following from Suzanne McMinn's Chickens in the Road

I'll be using Fels Naptha soap for the first batch and see if I break out in hives or any other strange skin anomalies. If I get all red and bumpy, I'll use a castille soap instead.

How to make Homemade Laundry Soap:
1 regular (not large bath-size) bar of plain soap
1 cup Borax
1/2 cup washing soda
1/2 cup baking soda
Grate the soap. (Soap grates easily.)

Heat 3 pints (6 cups) of water on the stove and add the grated soap. Stir occasionally, until the soap melts.
I use a pint jar and a quart jar for all the water measuring for this recipe as it’s faster than doing it one cup at a time.

Once the grated soap is melted, add 1 cup Borax, 1/2 cup washing soda, and 1/2 cup baking soda, stirring to dissolve.

I use a large pot, large enough to hold all the water I’ll need for my mixture so I don’t have to get a separate pail. If your pot isn’t large enough to hold over two gallons, you’ll have to transfer the mixture to a bucket at this point.
Add one quart jar of very hot water to your soap mixture.

Stir well. Add six more quarts of cold water. (If you’d like to add some scent, now is the time. Add 10-15 drops. I don’t add scent–it’s no big deal to me and would increase the cost. I’m happy with my laundry simply smelling fresh.) Stir well again and ladle or scoop the mixture into your container(s). I’ve found that three large plastic coffee containers are exactly right to hold this recipe. They come with handy snap-on lids and one is just right to keep by the washer for daily use.

Use 1/2 cup per large load of laundry. Mixture may gel or clump as it sits, so stir before each use. (I keep a 1/2 cup scoop–in a plastic bowl to prevent mess–on top of my washer to measure out the detergent. I just stir it with the scoop before measuring it out.)

Tuesday, January 13, 2009

Georgia Cracker Salad

Tie posted this on the ID board but I thought that we should have it here cause it's a keeper.

Georgia Cracker Salad
(how appropriate, eh?)

1 sleeve saltines
1 large tomato finely chopped
3 green onions finely chopped
1 1/2 cups mayo
1 hard boiled egg finely chopped

Crush crackers. Mix all ingredients together and serve immediately.

It's from The Lady & Sons.