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Showing posts with label Jill. Show all posts
Showing posts with label Jill. Show all posts

I FINALLY got a picture of this yummy cake. So this is a re-post of an older post. The picture doesn't do it justice. I have take this cake to MANY a community/school/family function and have yet to not be asked for the recipe. It's that good. It is so simple. Totally my style!

from Aunt Lettie
-this was a family staple at family reunions and many family gatherings... so yummy

3/4 cup oil
4 eggs
3/4 cup water
1 small pkg (3 oz) lemon jell-o

Blend in blender. Add yellow cake mix. (Lemon can be used if desired). Blend until mixed well. Pour into greased/floured 9x13 pan. Bake for 30 minutes at 350. Poke cake all over with fork while cake is still hot.

Mix 1/2 cup lemon juice (I just use the ReaLemon concentrated stuff) and 2 cups powdered sugar. If you want your cake less juicy, half the lemon juice and powdered sugar. Pour over cake. And let cake cool completely.
It was near impossible to get a good picture of this cake. It is good the first day, but the second day, it is AWESOME!

Aunt Lettie Lemon Cake

from Mom

2 lbs hamburger
2 1/2 Tbsp + 1/2 tsp brown sugar
1 cup ketchup
8 oz tomato sauce
1 cup water
1 Tbsp Worcestershire
1 Tbsp white vinegar
1 Tbsp minced onions
1/4 tsp mustard
2 -3 bay leaves

Brown hamburger and drain. Add all ingredients and simmer until desired consistency. Remove bay leaves before serving. Serve on toasted buns.

Note: The recipe above is for a half recipe. (Sometimes I even do a half of a half!) A full recipe calls for 4 lbs hamburger, 1/3 cup brown sugar, 2 cups ketchup, 16 oz tomato sauce, 2 cups water, 2 Tbsp Worcestershire, 2 Tbsp white vinegar, 2 Tbsp minced onions, 1/2 tsp mustard, 5 bay leaves. My mom prefers to make a whole batch and freeze the rest. It freezes really well.

Lo-fat tip: Use ground turkey in place of the hamburger.

A Family Favorite: Sloppy Joes

These Blondies are.... Decadent. Divine. and Dangerous. ;) You won't want just one. And, as her recipe states, they're flexible with what you can put into them. I make a great caramelita. These kind of remind me of them except without the oatmeal. I also thought they'd be good using leftover Halloween candybars like in Heidi's candybar cookies. SO many possibilities with this blondie recipe. I had to include it on my blog for that reason. The purpose of my blog has *always* been to have it be an external recipe box of nearly all my favorite recipes.... whether they are tried-and-true recipes passed down within our own family, ones I've received from others and made my own, ones I tweaked to my preferences from other websites, or even recipes from other bloggers. I so appreciate good food and the time that goes into making a recipe. I always link back to the original recipe and indicate any changes made. With that in mind, here is the recipe for Milky Way Blondies!

2 cups brown sugar, packed
1/2 cup butter, softened
2 eggs
1 Tbsp pure vanilla extract
1 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup Caramel Bits (or chop caramel squares into fourths)
3/4 cup mini chocolate chips
15 Fun Size Milky Way Candy Bars, chopped 

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl!

Cream brown sugar and butter. Add eggs and vanilla. Combine and then sift in flour, baking powder, and salt. I mix the flour in only until incorporated. You'll be mixing it more when you add the caramel bits, chocolate chips, and candy bars. I prefer not to overmix. Add in your bits, chips, and bars! 

Spray a 9x13 pan with cooking sprain over anyone... especially someone who LOVES chocolate and caramel! y. If desired, line the pan with parchment and spray with cooking spray. The original recipe calls for foil. Myself, I do not prefer foil when baking these kinds of things. I'm kind of a parchment gal. When using parchment, use one section going long ways in the pan and another section going the width of the pan. Leave some hanging over the edge on all sides. Just be sure to use spray! ;) Spread the blondie mixture into the pan and bake at 350 degrees for 22-24 minutes.  Err on the side of looking not done-ish on these. You don't want hard, dry blondies on the outer edge. Mine took about 23 minutes. But every oven is different. They will continue to cook and set up as they cool. Cool completely before cutting. I did these bars the night before like I do for my caramelitas and they were perfect to cut with a good, sharp knife. I cut them to get 15 bars. 

The result is a delectable dessert that will win over anyone.... especially someone that loves chocolate and caramel! ;)

Refer to original recipe for other mix in ideas.

Milky Way Blondies

I found this recipe while looking for a different recipe. Naturally, I love new recipes and simply could not resist a cookie recipe with cream cheese in the batter. And, as an added bonus, it came from a recipe blog with the name "wicked good kitchen." How could it not be amazing!? haha.... These cookies are RIDICULOUSLY delicious. So soft. So delicate. Full of lemon flavor but not over the top. I'm totally in love with them. I prefer to double this recipe. It makes about 40 cookies when doubled.

2¼ cups flour (can also be gluten free, see original recipe for how)
2 tsp baking powder
1 8oz pkg cream cheese, softened (I like Philadelphia best)
½ cup butter, softened
1½ cups sugar
2 Tbsp freshly grated lemon zest, from 2-3 large lemons
1½ Tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1/2 tsp pure lemon extract (or 1/8 tsp lemon oil or, if using essential oils, one drop for a double batch)
1/8 tsp natural yellow gel based food coloring -I chose to omit this and it was okay
3/4 tsp salt 
1 large egg plus 1 large egg yolk
1 cup powdered sugar for rolling & dusting cookies

I used my Bosch for this recipe with the paddles. If using an electric mixer, use a large bowl.

Cream the cream cheese and butter until smooth. Add sugar, zest, lemon juice, vanilla, lemon extract or oil, food coloring -if desired, and salt. Mix until light and fluffy, scraping sides as you go. Add egg and egg yolk and beat at medium speed for 2 minutes. At this point, the batter will look very light and creamy and airy. YUM! Sift in flour and baking powder gradually, on low speed. Mixing only until incorporated. You don't want to over mix this batter.

At this point, I like to scrape all the batter into a glass bowl and put a lid on it rather than just covering my Bosch and placing it in the fridge. The batter must refrigerate at least 2 hours but is best if left in the fridge overnight. 

When you are ready to bake the cookies, preheat oven to 325 degrees, with rack in the lower third of your oven. I like to use a cookie scoop that is about a 1 Tbsp size. This helps immensely for getting similar sized cookies. The batter will still be pretty sticky. I prefer to put the powdered sugar on a plate to roll my cookies. I've done the ziploc method. I feel the plate does a better job getting the cookies coated to my liking. Using a Tbsp measuring spoon, or a cookie scoop of the same size, scoop a generous 1 tbsp size dollop of dough and place it on the powdered sugar plate. Using your hand, make the dough into a round ball coating it well in powdered sugar as you go around. Place on a parchment paper lined cookie sheet. You'll want to keep the spacing about 2 inches apart for optimal baking.
Bake for 14 minutes. These cookies should not be golden brown. If they are browned, they'll be over cooked. They will have slightly soft centers. This is okay! Remove from oven and allow them to cool on the cookie sheet while the next batch is baking. I like to use a fine sifter and very lightly dust the top of the cookies with additional powdered sugar to give it a more finished look. Not too much. Just a little dusting. ;)
Transfer cookies to a wire rack to finish cooling. When I am doing a double batch, I am always sure to use fresh parchment each time I put another pan in the oven. Also be sure your pan is cool before you put another round of dough balls on it.

These cookies are so delicious. Not sure if I mentioned that! haha. They're a light cookie and always very well received when I make them for someone.

Ridiculously Delicious Lemon Butter Cookies


This recipe has been roaming around several recipe blogs. There's one version here at Mmm.. Cafe. She got it from Rachel Ray. I thought these sound like fun. My kids loved them and getting to make them with their own desired toppings. A fun activity for family night or for a Saturday dinner at home.

1 tube Pillsbury Grand Flaky Layers biscuits
1 jar Ragu pizza sauce
Desired pizza toppings, we like canadian bacon, pepperoni, sausage, etc
Shredded mozzarella

Cut biscuits in half to make 2 circles. (Mmm.. Cafe suggested trying to get 3 circles out of each biscuit, but I had a hard time getting 3, so I just did 2.) Grease a muffin pan and carefully push up the sides. Bake at 350 for 8 minutes.
Per Mmm... Cafe's suggestion, I also put the little cups on a baking sheet to finish cooking. I undercooked mine by about 3 minutes so mine aren't as golden brown as they should be. Make sure you cook them long enough or they'll be a little bit dough-y after the sauce has cooked and the cheese has melted. And nobody likes dough-y pizza. The dough will puff up a little bit so just use a spoon and push it to the sides so you have a little pocket to put the sauce. Spoon about a tablespoon of sauce into each pizza. Add desired toppings and sprinkle with cheese. Put back in oven until cheese is melted, about another 7 minutes or so.

Enjoy! Makes 16 mini deep dish pizzas.

Note: These reheat very nicely under low broil for 3 or 4 minutes. They crisp back up and are warm and bubbly.

We make another version of these, mini breakfast pizzas. I'll be posting the recipe soon. They are also a fun recipe to make with your kids.

Mini Deep Dish Pizzas

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