Category Archives: Recipes

Baked Brie

baked Brie

Here is a yummy, quick recipe. I substitute pecans for walnuts.

Baked Brie
Ingredients:
1 can of crescent rolls
1 circle of brie
drizzle of honey
walnuts (optional)
cranberries(optional)
Take the crescent rolls and make a star at the base with all the individual pieces of the roll. Place the circle of brie in the middle of the star then wrap the crescent roll around the brie to completely cover the cheese. Bake according to the directions for your rolls. During this time that you cook the rolls the brie will soften/melt inside. Drizzle with honey and walnuts or cranberries for a festive look.
Serve with apples or crackers.

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Chocolate Pie Pecan Bars

chocolate pie pecan bars

Ingredients
• 3 cups pecan halves
• 1 3/4 cups all-purpose flour
• 3/4 cup confectioners’ sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut
Instructions
Preheat oven to 350°.
Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
Line bottom and sides of a 9″x 13″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
Whisk together flour, confectioners’ sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.
Notes
*You can also mix crust ingredients in a food processor, but I prefer mixing this way.
Recipe adapted from Southern Living, September 2012.

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Cream Cheese Pound Cake

cream cheese pound cake

Cream Cheese Pound Cake
1 1/2 cups butter, softened
1 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency
Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

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Chocolate Avocado Pudding

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Ingredients:
1 ripe avocado
1/2 frozen banana (peeled and sliced before freezing) I keep them in a Ziploc bag in the freezer.
2/3 teaspoons cocoa powder
1 teaspoon stevia powder
1/3-1/2 cup coconut milk. (The less milk, the thicker the pudding).

Place avocado, banana, cocoa powder, stevia powder, and milk into blender and mix. Now you have a yummy delicious chocolate avocado pudding.

Tip: You can add protein powder or other powdered and liquid supplements to the chocolate avocado pudding and it will mask the taste.

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Kitty Litter Cake

Kitty Litter Cake
While we sat on the primary polls recently, one of the male workers shared a rather unique recipe with me. Now I’ll share it with you.

Kitty Litter Cake

1 White cake mix
1 German chocolate or spice cake mix
Make the cakes and cool.
Crumble up together.
Make 2 boxes of vanilla instant pudding in frig. (6 oz.) (big box)
1 16 oz. pkg. sandwich cookies in blender.
Reserve ½ cup and color with green food color in mixer.
Put the cakes, cookies, pudding in a clean kitty litter box with plastic liner
Sprinkle the green cookie crumbs.
Unwrap 16 oz. of Tootsie Rolls and barely heat them in the microwave and pull the ends to a point. Shove in the mix.
Make sure to put some of the tootsie rolls on top. Melt one more and flatten. Place on top.

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Brownie Refrigerator Cake

brownie refrigerator cake

For this recipe you’ll need a 9 x 13 pan.

Mix together a box of brownie mix according to the directions and add an egg. Bake the brownies and set aside to cool.

Mix:
8 ounces of cream cheese, softened
1 cup powdered sugar
1-8 ounce container of whipped topping

Put that mix on the top of the cooled brownies.

Now blend a 3 ounce package of instant chocolate pudding and
a 3 ounce package instant vanilla pudding and
3 1/2 cups of milk.
Put that mix on top of the cream cheese mixture.

Now add another 8 ounce container of whipped topping.
Over the top, add a shaved Hershey candy bar or chocolate syrup and refrigerate until ready to serve. Yum!

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Chicken Rollups

Chicken Rollups
Chicken-Rollups

Mix together:
1 cup cooked, cubed chicken breast
8 oz. cream cheese, softened
1 bunch of onions chopped with tops
2 Tbsp. butter, softened
1 cup chopped fresh spinach
2 teaspoons dried oregano
2 teaspoons dried basil

In a separate bowl combine:
1 cup toasted bread crumbs
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent roll dough from the freezer aisle

Mix together the softened cheese and 2 tablespoons of butter; add chicken, chopped onions and chopped spinach. Add the oregano and basil.

Toast the bread and break in pieces.
Add the pecans and pulse together in a food processor.
Set aside in a separate bowl.

Roll out crescent roll dough like a flat piecrust. Cut circles with the top of a large glass.
Put 2 tablespoons chicken mixture in each circle. Roll up and close edges.
Dip rolls in melted butter, then roll in bread crumb and nut mixture.
Bake in a greased Pyrex dish at 375 degrees for 15 to 20 minutes.

Makes about 5 rollups.

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Pecan Pie Muffins

Pecan Pie Muffins

I saw this the other day on Facebook. It looked good. My son just walked in and had another one and said, “These are addictive, Mom.” I think he’s right.

They’re really simple to make.

Preheat the oven to 350 degrees.
Combine:
1 cup packed light brown sugar
1/2 cut all-purpose flour
2 cups chopped pecans

In another bowl beat together:
2/3 cup butter, softened
2 eggs beaten

Now add the dry ingredients to the wet and mix well.
Spray a 12 cup muffin pan and fill the cups with the batter.
Bake for 15-17 minutes.
Let set in the muffin tin until cool. Run a knife around the edge to loosen.
Yum!
Makes 12 regular-sized muffins.

Lemony Lemon Brownies

Lemony-Lemon-Brownies--372x400

Doesn’t this look like spring?

Lemony Lemon Brownies
Ingredients:
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
For the tart Lemon Glaze:
• 4 tbsps lemon juice
• 8 tsps lemon zest
• 1 cup icing sugar
Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.
I got this from http://www.bestyummyrecipes.com/lemony-lemon-brownies

Buttermilk Pie

Buttermilk pie

Haven’t tried this yet, but it looks yummy. You might make this as a special treat today to cheer people up on this glorious tax day.

SOUTHERN BUTTERMILK PIE:
½ C. buttermilk
1¾ C. sugar
2 large eggs
3 tbsp. flour
pinch of salt
1 stick butter
1 tsp. vanilla
1 tsp. nutmeg

Preheat oven to 400 degrees. Mix everything togher and pour into an unblked 9 inch shell. Sprinkle The top lightly with nutmeg. Bake 15 minutes. REduce over to 350 derees and bake 43 minutes. Cool to allow filling to set.