S'More Brownies

I think I will be trying these soon! They sound delicious!

http://www.verybestbaking.com/recipes/144855/SMore-Brownies/detail.aspx?cmp=EM_VBB_eJUN_022

S’More Brownies

By: NESTLÉ TOLL HOUSE

Prep: 10 mins

Cooking: 26 mins

Level: Easy

Yields: 30 servings

Ingredients

• Nonstick cooking spray
• 9 broken in half (18 pieces) whole graham crackers, divided
• 1 package (18.3 oz.) traditional 13 X 9-inch chewy fudge brownie mix
• 1/4 cup water
• 2/3 cup vegetable oil
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
• 2 cups miniature marshmallows

Directions

PREHEAT oven to 350° F.

LINE 13 x 9-inch metal baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

PLACE 15 graham cracker halves into bottom of pan, overlapping slightly. Break remaining graham cracker halves into 1/2-inch pieces; set aside.

COMBINE brownie mix, water, oil and eggs in medium bowl until blended. Stir in 1 cup morsels. Spread over graham crackers in pan.

BAKE for 25 to 30 minutes or until wooden pick inserted into center comes out still slightly sticky; remove from oven.

PREHEAT broiler.

SPRINKLE remaining graham cracker pieces and marshmallows over warm brownies. Broil for 30 to 45 seconds or until marshmallows are light brown. Watch carefully as browning occurs very fast! A handheld kitchen butane torch can be used as well. Remove from oven to wire rack. Sprinkle immediately with remaining 1 cup morsels.

COOL for at least 1 hour at room temperature. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars with wet knife. Store in tightly covered container.

Heart Healthy Recipe Book

For a 156-page recipe book of heart healthy recipes put together by the National Heart, Lung, and Blood Institute, go to the following link:

http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/ktb_recipebk.pdf

Heart Healthy Recipes

To find several recipes that are Heart Healthy by the American Heart Association - Go here (http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Recipes_UCM_001184_SubHomePage.jsp).

The Mayo Clinic also has a ton of Heart Healthy recipes on their website: http://www.mayoclinic.com/health/heart-healthy-recipes/RE00098

Pumpkin Squares

I keep meaning to post the recipe for Pumpkin Squares - this is the dessert we had at our wonderful Relief Society Meeting last week.

Sorry I haven't been the greatest at posting stuff lately :)

Pumpkin Squares

Whip together:
16 oz pumpkin
4 eggs
1 cup oil
1 2/3 cup sugar

Sift together:
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Combine all ingredients and pour into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Cool and frost.

Frosting:
Cream together:
1 8oz cream cheese
1/2 cup butter
Add 1 lb powdered sugar and 1 tsp vanilla
Mix until creamy and frost cooled pumpkin squares.

Chocolate Turtle Cookies

Blake (my 2 year old) and I made these tonight. They were super easy and very fast - perfect for little kids to help with :)


The recipe calls for the cookies to be frosted, but we didn't take the time to make frosting - they still tasted great to me!

Chocolate Turtle Cookies

1/2 cup melted butter
3/4 sup sugar
2 eggs
6 Tbsp cocoa
1 tsp vanilla
1 cup flour

Mix melted butter and sugar, add the rest of the ingredients and mix well. Drop by teaspoons on a medium-hot waggle iron, grill with the lid down. Cook for 1 minute. cool then frost. Makes about 2 dozen.

Angie’s Homemade Donuts

Angie’s Homemade Donuts

2 cans of biscuits
Granulated sugar
Vegetable oil

Use a cap from a 20oz soda (or something similar) to make a hole in the center of each biscuit. Heat 3 inches of oil on medium/high. Place donuts and donut holes in the oil for about a minute on each side, until golden brown. Remove from oil and place on a paper towel to soak up the excess oil. Put some sugar in a small bag, add the warm donuts to the bags and let them shake, shake, shake until the donuts are coated!


http://www.5dollardinners.com/2010/10/angies-home-donuts.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+5Dinners+%28%245+Dinners%29

Double Crumb Apple Crisp

Double Crumb Apple Crisp – Desta Watkins

2 cups oats
2 cups brown sugar
1 cup flour
1 Tbsp cinnamon
¼ cup sugar
½ tsp cinnamon
1 cup soft butter or margarine
1 tsp salt
½ cup chopped nuts (opt)
11 cups Apples peeled and sliced (14 apples)

Combine oats, sugar, flour, cinnamon, salt, and butter till crumbly. Mix in nuts if desired. Press about a third in the bottom of a 9×13″ pan. Spread apples over crust and sprinkle with ¼ cup sugar and ½ tsp cinnamon mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350 for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.

Notes: Tart apples like Granny Smiths work best for this recipe. Golden Delicious are good too. But not Red Delicious, they are not good apples for baking, they turn mushy.

Fresh Apple Cake

Fresh Apple Cake – Desta Watkins

1¾ cups sugar
3 eggs
1 cup oil
2 cups flour
1 tsp Baking soda
1 tsp cinnamon
1 cup chopped nuts (opt)
¼ tsp salt
3 cups grated or chopped apples

Cream Cheese Frosting
½ cup butter
8 oz cream cheese
1 lb powdered sugar (approximately 3 ¾ cups)

Preheat oven to 350°. In mixing bowl beat sugar, eggs and oil together. Add dry ingredients. Add apples and nuts. Pour cake in to greased 9x13 pan. Bake 350° for 50-55 min. Top with Cream Cheese Frosting and chopped nuts.

Caramel Apple Dip

Caramel Apple Dip

6 caramels
1 tsp water
4 oz cream cheese, softened
5 Tbsp brown sugar
½ tsp vanilla

Melt caramels and water in small glass bowl in microwave. Beat cream cheese till smooth. Slowly beat in melted caramel, brown sugar, and vanilla. Serve with sliced apples.

Dutch Apple Pie

Dutch Apple Pie – Wendy Finley
Crust:
1 c. flour
½ tsp. salt
1/3 c. chilled shortening
¼ c. ice water

Filling:
7 medium golden delicious apples, peeled, cored, & very thinly sliced
½ c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt

Topping:
¾ c. firmly packed dark brown sugar
¾ c. flour
½ tsp. nutmeg
1/3 c. chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400 F.

To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust.

To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35-40 minutes. If pie is overbrowning, cover loosely with aluminum foil.


HINT: If I am running short on time I simply use an already made frozen pie crust. Just let it sit out for 5-10 minutes to thaw before you fill it.

Pumpkin Pie Dessert

Pumpkin Pie Dessert

Crust:
½ cup soft butter
1 egg
1 yellow cake mix (reserve 1c for topping)

Filling:
1 can pumpkin (29oz)
2 eggs
⅔ cup evaporated milk
½ cup brown sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves

Topping:
1 cup cake mix
1 tsp cinnamon
¼ cup sugar
¼ cup butter

Mix together crust ingredients and press in the bottom of a greased 9×13 pan. Blend filling ingredients together and pour over crust. Mix topping ingredients till crumbly. Sprinkle over filling. Bake at 350° for about 50-60 minutes. Serve warm with fresh whipped cream or vanilla ice cream.

Pumpkin or Squash Pie

Pumpkin or Squash Pie – Desta Watkins

2- 9” unbaked pie shells
3 cups cooked pumpkin/squash
4 eggs
1½ cups Sugar
½ tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 can evaporated milk (12oz)

Preheat oven to 425°. Mix ingredients in order given and pour into pie shells. Bake 15 min. then reduce temp to 350° and bake for 45 min. or until knife inserted comes out clean.

White Chocolate Pumpkin Blondies

White Chocolate Pumpkin Blondies – Desta Watkins

1 cup butter, very soft
1½ cups brown sugar
1 egg
2 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
¾ tsp ginger
¼ tsp ground cloves
dash nutmeg
2 cups white chips, divided
½ cup chopped nuts (opt)
Cinnamon sugar mixture for topping

Cream butter and sugar till creamy. Add egg, vanilla, and pumpkin. Mix well. Combine dry ingredients and stir in. Add 1½ cups of the chips and the nuts. Spread into a greased 9×13″ pan. Bake at 325° for about 35-40 minutes or till toothpick comes clean. Melt remaining 1/2 cup white chips and drizzle over the bars. (I added about 1/2 tsp oil to mine so the drizzle would set up a little softer.)

Notes: You could also use butterscotch chips or cinnamon chips in the bars

Pumpkin Roll

Pumpkin Roll – Ashley Sawin

3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp nutmeg
1 cup nuts (opt)
1 cup sugar
1 T. lemon juice
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
powdered sugar

Filling:
2 1/2 cups powdered sugar
1 (8 oz) pkg cream cheese
6 T. butter
3/4 tsp vanilla

Beat eggs until fluffy. Add other ingredients (except for filling ingredients). Pour onto cookie sheet lined with foil. Bake at 350* for 15 minutes. Tip cake onto a towel. Sprinkle with powdered sugar. Roll and let cool.

While it's cooling, add the filling ingredients together and beat together. When cake is cool, unroll cake and spread on filling. Re-roll cake and let cool some more in fridge. Enjoy and keep in fridge!

Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread

Batter:
1 c. pumpkin
½ c. vegetable oil
2 eggs
1 ½ c. sugar
1 2/3 c. flour
1 t. baking soda
½ t. salt
½ t. cinnamon
½ t. cloves
1 c. chopped nuts

Filling:
1 package cream cheese
1/3 c. sugar
1 egg
1 T. flour
(May add orange zest.)

Layer batter, filling, batter in loaf pan.
Bake at 325 for 1-½ hours. Makes 2 large loaf pans.
(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)

Mini Apple Pies

While getting ready for our Relief Society Meeting (Oct 20 at 7pm) I came across this post. She made fun mini apple pies in a muffin tin. She freezes them and bakes off what she wants so that she can have hot apple pie whenever and with not much effort. Just thought I would share the link since she has pictures to go along with the recipe.

See you on Wednesday!

http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast

Another Zucchini Recipe

Didn't realize how long it has been since I posted!

Anyways, I came across a recipe for Zucchini Crisp yesterday that I think I am going to try out. Someone in the ward was talking about zucchini pie at the Relief Society Meeting in August and I think this would be similar.

Zucchini "Crisp"
by Amy Dotson

Peel and slice 4 cups of zucchini.

After I peel the zucchini, I like to rinse it to get that slippery stuff off. Also, it works best if you quarter the zucchini length-wise before slicing it.

Toss sliced zucchini with 1/2 tsp cinnamon and 2 Tbs sugar.
Grease an 8x8 baking dish and Preheat the oven to 375 degrees.
Pour zucchini slices into greased baking dish. Mix the following items together thoroughly and sprinkle over the zucchini.

• 2/3 to 3/4 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 cup oats
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/3 cup butter, softened (not melted)

Bake for 30 minutes or until zucchini is tender and the topping is browned.
Serve with vanilla ice cream or whipped cream (or both!)

http://mormonmommyblogs.blogspot.com/2010/09/zucchini-its-coming-out-my-ears-part-1.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MormonMommyBlogs+%28Mormon+Mommy+Blogs%29

Zucchini Brownies

Zucchini Brownies
recipe from Angelic Jackson

1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini

Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.

Website Link - 4th of July Cake

I have found several fun, easy recipes on http://www.kraftrecipes.com/home.aspx They have fun holiday recipe ideas!

A few years ago I made this cake. It was super easy and everyone at the family party I took it to thought I was so cleaver. I copied the recipe and picture below from the website.

Wave Your Flag Cake

Ingredients
4 cups fresh strawberries, divided

1-1/2 cups boiling water

1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor

ice cubes

1 cup cold water

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

Slice 1 cup strawberries; cut remaining strawberries in half. Set aside.

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm. Spread with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars. Keep refrigerated.

Chocolate Drop Cookies

I made these last night and they were sooo good! I found the recipe here.

Chocolate Drop Cookies

Ingredients:
1/2 cup Shortening
1/2 cup Milk
2 Eggs
1 tsp. Vanilla

2 cups All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Brown Sugar, Packed
1/2 cup Cocoa Powder
1 cup Chopped Walnuts (If you're not a fan of nuts, you can relpace them with Chocolate Chunks!

Instructions:
Preheat oven to 375 degrees.
Combine the shortening, milk, eggs, and vanilla until well blended. Add the dry ingredients and stir until well mixed.

Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet. 

Bake for 10-12 minutes. Cool on a wire rack.

~Samantha Rasmussen

P.S. I am still working on putting together that information on Gluten - sorry it's taking so long