Serving Up {Cake}: Lemon Sheet Cake

My husband feels very strongly that if a dessert does not contain chocolate, it is not really a dessert.  What?
As strongly as I love chocolate, there are many other delicious flavors that constitute dessert in my book. One flavor that is a close second to chocolate for me is LEMON!  Love it!  Especially in the spring and summer when the bright flavor of lemon seems to match the warmth and sunshine of the season.

I found this recipe for lemon sheet cake 15-20 years ago in a Taste of Home magazine.  I have never had to search any further - this cake is perfection.  It is moist and deliciously lemon, with a cream cheese frosting that takes it to the next level.  Yum!

I generally make this cake as written as a sheet cake, baked in a 15x10 baking pan.  But I have also baked it in a bundt pan which makes a very pretty cake to display.  If you go that route you will need to lengthen the baking time by 10 minutes or so....just keep an eye on it.  Either way, you will be in lemon heaven!

One Year Ago: Butterscotch Potato Chip Cookies
Two Years Ago: Cashew Chicken Salad
                          Raspberry Rice Pudding

LEMON SHEET CAKE     
(recipe from Taste of Home Magazine)
printable version

1 pkg. (18-ounce) lemon cake mix
4 eggs
1 can (15 oz) lemon pie filling
1 pkg. (3 oz) cream cheese, softened
½ C. butter, softened
2 C. powdered sugar
1 ½ tsp. vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended.  Fold in pie filling.  Spread into a greased 15x10 inch baking pan.**  Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth.  Stir in vanilla.  Spread over cake.  Store in refrigerator.

**I have prepared this cake in a bundt pan as well.  It works great and looks beautiful, but the baking time has to be adjusted a bit longer**

Serving Up {Cake}: Pumpkin Cake Bars

We are in the midst of pumpkin season and I am taking full advantage!  We have been enjoying a lot of pumpkin at our house as of late - in both savory meals as well as sweet treats - and yet I don't find myself tiring of it at all.  I just really love the flavor of pumpkin...especially when paired with spices and a cream cheese frosting...which brings me to this recipe.

This recipe is the perfect pumpkin cake recipe that holds nothing back when it comes to my favorite fall spices - please note the full teaspoon of cinnamon, cloves and nutmeg.  YUM!  In the end you end up with a delicious baked treat and a house that smells good enough for the kids to sniff the air as they come in from school and ask what you've been baking.  Just be careful to hide the evidence that you have already eaten three pieces before they even arrived home.  Sit down and enjoy a piece with the kids and pretend it's your first.  I mean, what they don't know won't hurt them.

And speaking of pumpkin, here is a list of some of my favorite pumpkin recipes that I have posted in the past.  There are some real goodies in there.  Enjoy!

One Year Ago: Pumpkin Cookies with Brown Sugar Icing

                          Pumpkin Knot Rolls       

PUMPKIN CAKE BARS     
(recipe from Louanne S.)

printable version

2 cups sugar

1 cup oil 

4 eggs

15-ounce can pumpkin

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

1/2 tsp. salt

Heat oven to 350 degrees and grease a 15x10 jelly roll pan.  In a large bowl, combine sugar, oil, eggs and pumpkin and mix.  Add dry ingredients and blend on low until all ingredients are moist.  Then beat the batter on medium speed for 2 minutes.  Pour batter into prepared jelly roll pan and bake for 25-35 minutes or until toothpick comes out clean.

Frosting:

1/3 cup butter

3-ounce cream cheese

2 cups powdered sugar

1 Tbs. milk

1 tsp. vanilla

Combine butter and cream cheese and blend until well combined.  Add powdered sugar and milk and vanilla and blend until desired consistency, adding additional milk if needed.

Frost cooled bars and then cut into bars.

Serving Up {Cookies}: Frosted Banana Cookies

Oh my goodness.  I cannot believe that after all this time of blogging these cookies have not been posted.  I have seriously let you down and I offer my sincere apologies!  But the flip side is that once you taste these cookies I know that you will forgive me :)

I love baked banana goods and these little gems taste just like sweet nuggets of banana bread. Which would be good in and of itself, but then we add the frosting!!!  It is a browned sugar frosting and it's deliriously yummy, not to mention it pairs perfectly with the banana flavor.  Who knew?  This may just be your newest favorite frosting!

One Year Ago: Shredded Sweet Pork
                        Cilantro Lime Rice

FROSTED BANANA COOKIES     
(recipe from Kelli S.)
printable version

1 1/2 cups shortening
1 1/2 cups brown sugar
2 eggs
1 tsp. vanilla
1 tsp. banana extract
4 bananas, mashed
1/2 tsp salt
2 tsp. baking soda
4 cups flour

Cream together sugar and shortening. Add eggs, flavorings and bananas; mix well. Add flour, soda and salt. Drop by teaspoons onto a cookie sheet. Bake 10-12 minutes at 350 degrees.

Brown Sugar Icing:
6 Tbs. brown sugar
4 Tbs. butter
1/2 tsp. vanilla
4 Tbs. cream (or canned milk)

Combine all the ingredients in a saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and add powdered sugar until you reach a desired consistency.

Serving Up {Pasta}: Rigatoni

Pasta is pretty much a staple in our home.  The kids kind of demand it!  Okay, so I admit that they don't have to ask more than once as I am a pretty big fan of pasta too.  This super easy, super quick, super delicious pasta dish is one that I grew up eating.  It just never goes out of style!

One Year Ago: Coconut Banana Muffins
                        Cashew Chicken Salad

RIGATONI     
(recipe from Linda W.)
printable version

1 pkg. rigatoni noodles, cooked and drained
1 pound hamburger or sausage, browned
2 pkgs. dry spaghetti sauce mix, Italian flavored
2 8-ounce cans tomato sauce
2 cups water
8 ounces mozzerella cheese, cut into 1/2" cubes
1 8-ounce pkg. cream cheese, cubed

Combine the cooked meat, sauce mix, tomato sauce and water in a large dutch oven pan.  Heat and add 1/2 of the mozzerella cheese and 1/2 of the cream cheese; melt slightly.  Pour the sauce over the cooked noodles and stir to combine.  Add the remaining cheese cubes and transfer all to a large baking dish.  Bake for 15-20 minutes at 350 degrees.

Serving Up {Appetizer}: Creamy Avocado Dip

I think that avocado's are one of the most perfect foods out there.  So delicious and so versatile.  I love to eat them on salads, on sandwiches, in smoothies, with my eggs and even plain (well, plain with a squirt of lime and a dash of salt).  And then, of course, there is eating them with tortilla chips!  I have a hard time saying no to guacamole!

Turns out that I also can't say "no" to a creamy quacamole-esque dip either.  This recipe (guacamole meets cream cheese) is everything that you expect it to be...but mainly it is addictive!  At the store last week I did notice that Rotel is now selling a version of their diced tomatoes with lime and cilantro and I think that the next time I make this recipe I may try the new Rotel tomatoes in place of the original.   Either way, break out the chips and enjoy!

One Year Ago: Iced Sugar Cookies

CREAMY AVOCADO DIP     
printable version

8-ounce cream cheese, softened
1-2 avocado, diced
1/2 tsp. salt
10-ounce can diced tomatoes with green chilies (Rotel), drained

Place softened cream cheese and diced avocados in a medium bowl and blend until smooth.  Add salt.  Add diced tomatoes and mix by hand until well combined.
Serve with tortilla chips, pita chips or vegetables.

Serving Up {Breakfast}: French Toast Casserole

This upcoming weekend is General Conference for the LDS church, which means that we don't attend our normal church meetings and we are able to view messages from our church leaders that are broadcast over the television or internet (here).  We have conference two times a year and they are my very favorite Sundays.  To hear wonderful spiritual messages while wearing my pajamas - it just doesn't get any better than that :)  With a Sunday morning session of conference and another Sunday afternoon session, many people have a yummy brunch between sessions.  I know that is the plan at our home.

If you are looking to plan a brunch menu for Conference Sunday or for Easter Sunday the following week, or you are just looking for an unbelievably delicious French Toast recipe...look no further!  I was introduced to this recipe recently at a baby shower and I totally went back for seconds!  Oh my!  This recipe involves cubing bread, sprinkling it with a cinnamon mixture and then soaking it in an egg mixture.  But to take it to the next level there is an added layer of cream cheese and when it is all done baking you pour a delicious buttermilk syrup over the entire thing and allow it to soak in before serving.  It is so crazy good!

FRENCH TOAST CASSEROLE     
(recipe from Mallorie H.)
printable version

12 cups cubed bread (about one loaf of French or Italian bread)
4 oz cream cheese, softened
8 eggs
2 1/2 cups milk
6 Tbs. unsalted butter, melted

1/4 cup sugar
2 Tbs. cinnamon
pinch of salt

Preheat oven to 350 degrees.
Mix eggs, milk and melted butter in a bowl and set aside.
In a another bowl, mix the sugar, cinnamon and salt.
Layer half of the cubed bread in a greased 13x9 baking dish.
Evenly distribute the cream cheese over the bread cubes.
Sprinkle half of the cinnamon sugar mixture over the bread.
Layer the remaining bread and top with the rest of the cinnamon sugar mixture.
Pour the egg mixture evenly over all - allow the bread to soak in the egg mixture for a minimum of 20-30 minutes (can prepare the night before and allow to soak overnight).
Bake for 40-45 minutes at 350 degrees.

Syrup:
½ cup butter
1 cup sugar
½ cup buttermilk
1 tsp. vanilla
½ tsp. baking soda

While the french toast is baking, make the syrup.
In a large saucepan combine the butter, sugar and buttermilk until the mixture boils and the sugar is completely dissolved. Remove the pan from the heat and add the vanilla and baking soda. It will expand and get very foamy.

When the french toast is done baking, remove from the oven and immediately pour the syrup over the top of the casserole. Let it sit for about ½ hour before serving.

Serving Up {Breakfast}: Cinnamon Roll Waffles

Without realizing it, we have been on a bit of a Cinnamon Roll kick at our house, all without actually ever making cinnamon rolls!  I will be posting all of our yummy Cinnamon Roll variations over the course of the upcoming week - hopefully something will strike your fancy.

These waffles are transformed from regular old waffles to cinnamon roll waffles thanks to a yummy cinnamon topping drizzle and a cream cheese frosting drizzle.  Delicious!  I am thinking that I want to have a waffle party soon - with a variety of different toppings to choose from.  If so, I know that at least one of my waffles would look like this...

CINNAMON ROLL DRIZZLE FOR WAFFLES     
(recipe from Chef in Training)
printable version

You can use your preferred recipe for homemade waffles.
My favorite recipe is found here.

Cinnamon Topping:
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbs. cinnamon

In a medium bowl, combine the butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

Cream Cheese Topping:
4 Tbs. butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 tsp. vanilla

In a medium bowl, place butter and cream cheese and microwave for 30-60 seconds, or until nearly melted. Stir together until smooth. Whisk in the powdered sugar and vanilla.

To prepare the waffles to serve, place prepared waffle on a plate, drizzle with cinnamon topping and then drizzle with the cream cheese topping.

Serving Up {Candy}: Oreo Truffles & Cake Balls

Today is a double feature!  Two DELICIOUS recipes for homemade chocolates that anyone can make!

The holidays are upon us and that frequently means that it is time to make goodies to share with friends and neighbors.  Both of these recipes are "cheater" recipes that will taste absolutely gourmet but will not require candy thermometers or anything similarly "daunting".
(another similarly easy candy recipe will be coming later this week - stay tuned)

The Oreo Truffle recipe I first made for a St. Patrick Day treat a few years ago and I opted to crush mint Oreo's and dipped them in green wilton chocolate melts.  They turned out really cute and the mint was really a yummy twist.  Keep that in mind.

The Cake Ball recipe has been all over the internet for years and people get darned creative with them.  The original recipe I saw called for red velvet cake mix and cream cheese frosting.  I have branched out and tried just about every cake/frosting flavor combination you can come up with (yes, even lemon and strawberry - but not those two together!).  My favorite is a chocolate cake mix and a chocolate fudge frosting.  In defense of my playing favorites, I took a plate of these (made with chocolate on chocolate) to a new family in the neighborhood who had just moved from the east coast.  The response I got was that they were "exactly" like some insanely expensive "truffles" that they had enjoyed in their previous hometown and they didn't believe that I had made them - after their enthusiastic response I never dared tell them that I had used a cake mix!

I have been asked before how I "dip" my chocolates.  I learned this little trick a couple of years ago and it is now the only way I "dip".  Take a plastic fork and break off the two middle tines, leaving just the two outside tines in place.  Place your balls of candy in your melted chocolate and use the fork to roll it around and to scoop the finished product out of the chocolate.  (see photo below).
I also have discovered that I prefer parchment paper over wax paper for setting my chocolates on to set up - there is a difference and parchment paper is MUCH better!

OREO TRUFFLES     Pin It

(recipe from Kraft foods magazine)
printable version

1 8-ounce pkg. cream cheese, softened
1 pkg. OREO cookies, finely crushed
Milk chocolate (or dark chocolate) wafers, for melting and dipping

Blend cream cheese and cookie crumbs until well blended.
Using cookie scoop, make 1" balls.  Place in refrigerator for an hour or so to make the balls more firm.
In a microwave safe glass bowl, melt your dipping chocolate.  Heat for 1 minute and remove and stir.  Heat for additional 30 minute intervals, stirring between each until smooth.
Remove balls from refrigerator and dip in the melted chocolate.
Place on parchment paper and allow the chocolate to set up.
Sprinkle with reserved cookie crumbs or holiday sprinkles.

CAKE BALLS
(recipe from Bakerella)
printable version

1 box chocolate cake mix + ingredients to bake as directed on box
1 can chocolate fudge frosting
chocolate bark or "wilton melts" - chocolate or white chocolate

Bake the cake mix, as directed, for 13x9 cake.  Once baked, allow to cool completely and then crumble it into a large bowl.
Add the can of frosting and mix well (I use my beaters).
Using cookie scoop, roll into 1" balls and place in the refrigerator for at least 1-2 hours to chill and set up.

In a microwave safe glass bowl, melt your dipping chocolate.  Heat for 1 minute and remove and stir.  Heat for additional 30 minute intervals, stirring between each until smooth.
Remove balls from refrigerator and dip in the melted chocolate.
Place on parchment paper and allow the chocolate to set up completely.

Serving Up {Potatoes}: Refrigerated Mashed Potatoes

Fall is in the air and I am beginning to crave heartier meals.  Meals that I grew up on, like meat and mashed potatoes.  And these are my mom's ULTIMATE mashed potatoes.  In fact, she took these to every family Thanksgiving gathering that I remember - they are part of the tradition at our house.  I grew up not even appreciating gravy because, trust me, you don't need gravy on these potatoes.  They are loaded with yummy flavors and can definitely stand alone.  (I have since learned to appreciate the gravy and happily drown the turkey and stuffing with gravy).

I am not sure where the name came from, but I assume they are called "refrigerated" because my mom always made these the day before and then refrigerated them until serving them, when they would be warmed through in the oven prior to serving.  That option of making them ahead really helps out when you are in charge of Thanksgiving dinner and need to divide all the labor between a few days.

One last plug for these potatoes - my husband doesn't like potatoes.  Isn't that weird?  But he likes these potatoes and eats them whenever they are served.  So if these are good enough to win over a non-potato eater, you may just have to give them a try.

REFRIGERATED MASHED POTATOES     Pin It

(recipe from Linda W.)

printable version

5 lbs. potatoes
8 oz. cream cheese
1 cup sour cream
1 1/2 tsp. onion salt
1 tsp. salt
1/4 tsp. pepper
2 Tbs. butter

Boil the potatoes in salted water.  Mash until smooth, using reserved potato water for liquid.  Add remaining ingredients while potatoes are hot and beat until light and fluffy.  Cool, cover and refrigerate.
When ready to serve, place potatoes in a buttered casserole dish.  Dot the top with additional pats of butter. Bake in a 350 degree oven until heated through.

Serving Up {Dessert}: Candy bar Pudding Dessert

When I was a teenager I was the "in demand" babysitter in the neighborhood.  Seriously!  I babysat generally five (if not six) days a week, and largely for the same family.  I only wish that I could find someone to watch my kids that would vacuum  before I got home (oh yes I did - why do you think I was in high demand?)  Why do I mention that.  I'm not really sure why I mentioned the vacuuming, but I mention the babysitting because I have to make a confession.  One night I was babysitting and in the fridge was a variation of this dessert and the mom told me to "help myself".  Oh My Word!  I totally ate probably a quarter of the entire pan!  I couldn't help it. I just kept going back for another small slice and before I knew it....  I probably had chocolate on my chin when the parents got home.  Ugh!  I totally embarrassed myself!
(and just for the record, I think of that EVERY time I tell a babysitter to help themself to something in my fridge at my house)

Just as I have never forgotten that evening, I have never forgotten this recipe.  And while this is not the exact recipe from that family (I was too embarrassed to ask for the recipe), it is a recipe from my aunt and it tastes pretty darn close to what I remember that dessert tasting like on that fateful, embarrassing night.

CANDY BAR PUDDING DESSERT     Pin It
(recipe from aunt Diane)
printable version

2 cups OREO crumbs
1/2 cup sugar, divided
1/2 cup butter, melted
8-ounce cream cheese, softened
16-ounce cool whip
1 1/2 cup chopped candy (twix is my favorite)
3 cups cold milk
2 small packages instant chocolate pudding

Mix the cookie crumbs, 1/4 cup of the sugar and the melted butter.  Press into a 13x9 glass baking dish.  Refrigerate for 10 minutes or until set.
Meanwhile, beat the cream cheese and the remaining 1/4 cup of sugar until smooth.  Fold in 1/2 of the cool whip.  Spread this mixture over the crust and then sprinkle 1 cup of the crushed candy over that.
Pour the milk into a bowl and add both packages of chocolate pudding.  Beat with a whisk for 1-2 minutes.  Pour the pudding over the candy bar layer.  Return to the refrigerator for 10 minutes while the pudding sets.
Spread the remaining cool whip over the top of the pudding layer and garnish with the remaining 1/2 cup of crushed candy.
Refrigerate for at least 2 hours prior to serving.

Serving Up {Pasta}: Chicken with Basil Cream Sauce

My recipe card for this recipe is well used!  You know the type - the writing is smeared where milk has been splattered on the card and there are notes written all over on it.

In the corner is written "quick".  I have made this recipe countless times and I am always pleasantly surprised how quickly this meal comes together.  In the time it takes your noodles to boil, viola!  That is why I wrote "quick" on the card so you would think I would get over it, but it's like a bonus each time I make it.

The card also says "oregano" next to the basil that is listed.  I will second that substituting oregano is a really tasty alternative (and still just as quick), but if I have fresh basil then that wins out every time!

I also wrote "can use other pasta" next to the penne but that seems like a no-brainer.  Not sure why I wrote that all those years ago, but in case you were wondering, the shape of the pasta will not alter the flavor of the end result.  That is, of course, as long as you don't do something weird like whole-wheat pasta or ramen noodles or something.  Okay then.  Enough said.

This is really one of my favorite meals to make for a Sunday dinner so that I don't spend the entire "day of rest" in the kitchen.  It is also a favorite to take to someone needing a meal because I can easily increase the portions so that it feeds two families.  Oh, and it's quick!

CHICKEN WITH BASIL CREAM SAUCE     Pin It

printable version

16-ounce Penne Pasta

1 Tbs. butter

1 lb. chicken tenders

1 tsp. garlic salt

2 cups whole milk

8-ounce cream cheese

1-2 Tbs. fresh basil, chopped (1 tsp. dried - but use fresh!)

1 cup shredded Parmesan

In a non-stick skillet, melt the butter and add the chicken, sprinkling the garlic salt evenly over chicken tenders.  Cook the chicken until it is no longer pink.

Add the milk and continue to heat until the milk begins to boil.  Cut the cream cheese into small chunks and add to the pan.  Add chopped basil.  Reduce heat and stir until the cream cheese is melted and the chicken has finished cooking all the way through.

Remove from heat and toss with the shredded Parmesan.

Serving Up {Breadfast}: Morning Egg Casserole

This is such a yummy egg casserole with endless possibilities for variations.  Ten years ago when I visited my cute friend on Gig Harbor in Washington, she served this casserole for breakfast.  She served it made with diced ham, yet my family really enjoys it when it is made with sausage.  The veggies could also be mixed up based on your favorite flavor combinations.  So my suggestion would be to make this recipe as it was served to me -  but then get creative and let me know what flavor combinations you create that takes something great and makes it even better :)

MORNING EGG CASSEROLE     Pin It
(recipe from Kim F.)
printable version

1 ½ cup ham, diced -or- breakfast sausage, crumbled
1 cup mushrooms, chopped
3 cups swiss cheese, shredded
1 bunch green onions, chopped
¼ cup red bell pepper, chopped
1 ½ cup Bisquick
5 eggs
2 ½ cups milk
3 ounce cream cheese, softened

Saute mushrooms and onion in 3-4 Tbs. butter.
Combine all vegetables, meat and cheese in a greased 13x9 baking dish.
In a blender, combine Bisquick, eggs, milk and cream cheese and blend until smooth.
Pour egg mixture over the vegetable, meat and cheese.
Bake at 400 degrees for 30-40 minutes or until golden brown and the center is set.

Serving Up {Cake}: Frosted Banana Bars

Last week I declared my love of all things banana with a recipe for Coconut Banana Muffins.  In staying true to the promise of never ending banana recipes I am sharing this yummy recipe for Frosted Banana Bars - delicious!

Last weekend we hosted a BBQ at our home for a group of adults from church and we had about 50 people in attendance.  Everybody was supposed to bring either a salad or a dessert and I was told that I didn't need to provide either since I was providing the home.  But my husband was aware of one attendee that was celebrating his birthday that night and asked that I make a "cake".  I knew exactly what cake I was going to make until the day of the BBQ when my husband informed me that the cake couldn't be chocolate.  While this recipe isn't truly a "cake", it became my back up (non-chocolate) plan.  I'm so glad that it did.  I love this recipe and only wish I had more reason to host large crowds so that I could make all of my favorite desserts, eat my one deliciously large piece and then be ensured that the rest would be eaten by others and not remain in my own fridge for me to feel obligated to eat!

FROSTED BANANA BARS     
printable version

1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup mashed banana (approx 3)

Preheat oven to 350 degrees and grease 10x15 jelly roll pan. Cream butter and sugar. Beat in eggs, one at a time and then stir in the sour cream and vanilla. Combine flour, baking soda and salt and add to the batter. Finally, mix in the mashed banana. Spread evenly into prepared pan and bake for 20-25 minutes. Cool before frosting.

Frosting:
8 oz. cream cheese, softened
1 cup powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cup heavy whipping cream

Combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another bowl beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Frost cooled bars and enjoy!