Club Cracker Toffee

You know when you have a "taste" for something and until you eat it, you won't be satisfied? Late yesterday afternoon, I wanted some saltine cracker toffee. After hunting through our pantry, I found just one partial "sleeve" of saltine crackers. Since I needed a "full" sleeve of crackers and the hubby likes soup and since neither of us were planning to go to the grocery store for at least a few days, I looked around on the Internet for a substitution. I saw a recipe using graham crackers, but that didn't seem quite right.  I knew I had bought some Kellogg's Club crackers at the Kroger when they were on sale recently and wondered if they would work. I have been making saltine cracker toffee around the holidays for almost a decade, but had never tried any cracker other than a saltine. Since I still had that "taste," I decided to give it a try.  Oh my, I actually think it's 100% better with the Club crackers!!!!!!!!!!!!!!!! This recipe is super simple. The hardest part is waiting until the chocolate firms up, which is about three hours. Try it for yourself, it is delicious and addictive. I had to give some away to my fabulous neighbors across the street or else my family would eat it all!!!!!!!!!!!!!!!!!!!!!!

Ingredients:

48 Kellogg's Club crackers

1 cup butter, unsalted

1 cup light brown sugar, firmly packed

12-ounce bag semi-sweet chocolate chips

Sprinkles or nuts (if desired)

Preheat oven to 400 degrees. Place a piece of aluminum foil on the bottom of a 11 x 17- inch jelly roll or cookie pan and spray the bottom with non-stick cooking spray. As long as it has a "lip" on the pan you're good. You don't want the mixture sloshing around in the oven and spilling over onto the bottom of the oven!! Line the Club crackers in rows (you should be able to fit 48 crackers on the pan). In a medium saucepan, put the butter and light brown sugar. Bring to a boil slowly, stirring constantly for three minutes. Spread the mixture evenly over all the crackers (be careful, it will very hot) and bake in the oven for 5 minutes. Remove from oven and sprinkle the entire bag of chips evenly. Let it sit about two minutes for the chips to melt just a bit. With a small knife spread the melted chocolate evenly. If you want, you can add pecans or walnuts or sprinkles!! Let it cool completely for about three hours. Store covered at room temperature. 

No Bake Butterscotch and Peanut Butter Marshmallow Bars

A few weeks ago, Michigan had unseasonably hot and muggy weather. I felt like I was back in Maryland again!!! Today isn't too bad, but tomorrow it is supposed to be 90 and muggy. Ugh. I love "no bake" recipes. You basically let the fridge do all of the work for you! Yesterday, I was looking through the pantry and the kitchen cabinets and found a bag of mini marshmallows and a bag of butterscotch chips (both were getting ready to expire soon). I was scratching my head thinking of something to make and decided these marshmallow bars would be great!! Dominic and I whipped them up before we went to his drawing lesson yesterday and when we got back they were done. Oh my, so YUMMY! If you are invited to a 4th of July party, these bars are PERFECT!!!

Ingredients

1/2 cup unsalted butter

1 cup creamy peanut butter (not natural)

11-ounce package butterscotch chips

10-ounce package mini marshmallows

Put foil in a 8 x 8 inch square pan and spray the pan with non-stick spray. Set aside. In a large saucepan, put the butter, peanut butter and butterscotch chips. On low to medium heat, stir constantly with a large spoon until completely melted. Remove from heat and add the mini marshmallows. Stir until all the marshmallows are covered with the melted butter/peanut butter/butterscotch chip mixture and then pour into the prepared pan. Put in fridge for a minimum of two hours. Cut into squares and serve!! Store covered in the fridge. 

Sour Cream Biscuits

 

If I were alone on a deserted island and only had biscuits to eat, I would be a happy gal!!! I can't remember a time that I haven't loved biscuits. Have you ever had Roy Rogers biscuits? Since I grew up on the East Coast,  I loved going there to eat and sometimes would go just to eat a pile of biscuits. YES, I love biscuits that much!!! Sadly, Michigan has NO Roy Rogers restaurants. Okay, enough with the trip down "memory lane!" Sunday mornings are the only time that the hubby, Dominic and I eat breakfast together. Typically, I make scrambled eggs with ham, sausage or bacon and we have English muffins, toast or a bagel as the "bread" item. I have literally been wanting to make these sour cream biscuits for weeks, I just hadn't had a chance. Well, I got up relatively early this morning and decided to make some! I had Dominic help me and before long we had biscuits baking in the oven. These biscuits are quick AND delicious. I love shortening in biscuits and chocolate chip cookies, they lend a "crunch" that you don't get with butter. We joke around with Dominic every Sunday morning, because seven days a week for breakfast he eats a Nature Valley Almond Butter Biscuit. I always ask him if he wants scrambled eggs and he always tells me no, but then when I'm dishing out the eggs, he comes in looking for his share! I always make extra for him. This morning, he ate his "usual" and then had scrambled eggs and THREE biscuits. I think he loves biscuits even more than I do, if that's possible!!!!

Ingredients

1 1/4 cups white flour + 1 tablespoon flour (reserved)

2 teaspoons baking powder

3/4 teaspoon salt

1/8 teaspoon baking soda

3 tablespoons shortening

1/3 cup milk

1/3 cup sour cream

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. In a large bowl, put 1 1/4 cups white flour, baking powder, salt and baking soda. Combine with large spoon until mixed and then with two knives, "cut" in the shortening until it resembles coarse crumbs. Add the milk and sour cream and mix with spoon until dough is just starting to come together. Sprinkle the reserved one tablespoon of white flour onto a counter/work surface and knead the dough about ten times and then roll out to about a length of 12 inches and a width of 9 inches. Using the rim of a glass/cup that is 3 1/2 inches round, press out 9 biscuits. Bake for 14 minutes or until the bottoms of the biscuits are starting to turn golden brown. Remove from oven and enjoy!

Sloppy Janes

 

Raise your hand if you have ever eaten a Manwich Sloppy Joe. You probably have at least once, right? I like to eat a Sloppy Joe with a fork and a knife! What about you? Since the Pandemic started, I have been making the same dinners, just because it's easier. Yesterday, before I even attempted to make the Sloppy Janes, I showed the hubby two recipes. I let him pick the one he preferred, based on the ingredients. The two recipes were kind of similar, but were definitely different. One ingredient that both recipes called for was Worcestershire sauce, which of course I didn't have in the house! I looked online for a substitution and believe it or not, you can use A1 Steak Sauce, which I DID have in the house. I started pulling different spices out of the kitchen cabinet. I used ancho chili powder, instead of regular chili powder, because I wanted to give it a little bit of a "kick," but not so overpowering that you need to drink a gallon of water! The main difference between a Sloppy Joe and a Sloppy Jane is that you use ground turkey instead of ground beef. After I got all of the ingredients assembled, I started making the Sloppy Janes. It took a little longer than I thought to put this together, I thought it would be like 5 or 10 minutes, it ended up being like closer to 40. It was definitely worth the time, because these are delicious!! The hubby made the comment after dinner that it's good to try new things once a while. We had potato salad as a side dish. It was almost like a summer time picnic meal, except, we have several inches of snow on the ground, LOL!

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

2 teaspoons regular or ancho chili powder

1 teaspoon ground paprika

8-ounce can tomato sauce, "no salt added"

1/2 cup ketchup

1 tablespoon Worcestershire sauce or A1 Steak Sauce

1 teaspoon apple cider vinegar

1 1/2 pounds ground turkey

In a medium-large skillet, heat the oil slowly. Add the onion, chili powder and paprika. Stir occasionally with a large spoon, until the onions become soft and tender (about 10 minutes). Next, add the tomato sauce, ketchup, Worcestershire sauce or A1 Steak Sauce and cider vinegar. Simmer for about 10 minutes  (stirring occasionally) until the sauce starts to thicken. Put in the ground turkey, breaking the meat up with a large spoon, until it is cooked through (about 10 minutes). Remove from heat and put on hamburger buns. Makes about six hearty servings. Store covered in the fridge. 

 

Marshmallow Fudge

 

There is something about fudge and the holidays!! Well, ANY kind of candy and the holidays! LOL. My entire family thinks this fudge is great!! Hopefully, you will find some time to make this - it is a very simple recipe!!

Ingredients

12-ounce package semi-sweet chocolate chips

14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

2 cups miniature marshmallows

1 cup cinnamon graham crackers, crushed

Line an 8-inch square pan with foil and spray with non-stick cooking spray. Set aside. In a medium size saucepan, put the chocolate chips, condensed milk, vanilla extract and marshmallows. Stir over medium heat until smooth. Remove from heat and add the graham crackers. Combine well and then press into the pan. Refrigerate for a minimum of two hours. Store covered in the fridge for up to a week. 

Easy Apple Turnovers

 

Recently, I bought a five pound bag of Granny Smith apples and a can of biscuits because they both were on sale. So, what do you do if you have apples and biscuits?!?!?! You make apple turnovers!!! I had been looking for a chunk of time in both my schedule and Dominic's to make this together. He had an almost two hour break between his first and third class this morning,  so we made them then!!! Just as Dominic's third class started, I handed him a bowl with the apple turnover in it. I asked him if he wanted a bite and before I knew it, he had grabbed the bowl and ate the entire thing!! My husband came down to the kitchen late morning and I showed him the turnovers. He said, "they smell good!" I had to agree!!!!

Ingredients

1 can refrigerated biscuits (8 biscuits)

Two apples, any variety (peeled, cored and sliced) - approximately 1 1/2 cups apples

1/4 cup light brown sugar, firmly packed

1 teaspoon cinnamon

1 tablespoon unsalted butter (melted)

Optional Glaze: 3 tablespoons powdered sugar and 1 teaspoon water

Directions

Preheat oven to 350 degrees, Line a jelly roll pan with parchment paper and press each biscuit into a 5-inch circle and set aside. In a small bowl, put the apples, light brown sugar and cinnamon. Stir with a small spoon until apples are completely covered with the light brown sugar and cinnamon. On the bottom half of each biscuit, divide the apple mixture evenly. Fold the dough over into a half moon shape. Crimp the edges with a fork to seal. Bake for 15-20 minutes or until the turnovers start turning a golden brown. Remove from oven and let cool slightly. Serve as is or make the glaze. In a small bowl, put three tablespoons of powdered sugar and 1 teaspoon of water and stir with a small spoon until smooth. Drizzle over the turnovers. Store covered at room temperature. *Dominic and I each ate one of these for a late morning snack. You could certainly serve for a dessert after dinner or with a scoop of vanilla ice cream. Actually, they are yummy no matter when you eat them!!

No-Bake Chocolate "Lasagna"

Dominic has always liked to be in the kitchen. When he was a toddler, we would fill up bowls of soapy water and he would play for hours in the double sink in our kitchen with a spoon. As he got older, he would "assist" me by pouring different ingredients into a bowl.

During this Pandemic, I have been making a concerted effort to give him more and more responsibility in the kitchen. We taught him several years ago about how the stove could be hot and step away when I put things in or out of the oven. It is a place that has become very comfortable for him.

This time of being home to stay safe has forced me to slow down and get back to baking and cooking more!! It has also been a time of  "experimenting" with new recipes. It's been a win-win for our family!!

Ingredients

14.3 ounce package Oreo cookies (do not remove the cream centers)
6 tablespoons unsalted butter, melted
8-ounce package cream cheese, room temperature
1/4 cup white sugar
2 tablespoons milk
2 8-ounce containers whipped topping, like Cool Whip
2 3.9 ounce boxes instant chocolate pudding (unprepared)
2 3/4 cups milk
1/2 cup miniature chocolate chips

In a food processor (or a Ziploc-type bag) put the entire package of Oreo cookies. Crush until the Oreos become fine crumbs. In a medium bowl, put the Oreo crumbs and the melted butter. Mix well with a large spoon and then press evenly into an ungreased 9 x 13-inch pan. Set aside. In a large bowl, put the cream cheese and beat by hand or with an electric mixer until smooth. Add the white sugar and the two tablespoons of milk and mix again until smooth. Fold in one of the 8-ounce containers of whipped topping and beat by hand or with an electric mixer until smooth and creamy. Spread the cream cheese mixture evenly on top of the Oreo cookie crust and put in the fridge for about ten minutes to set. In a large bowl, add the two 3.9 ounce boxes of instant chocolate pudding and add the 2 3/4 cups of milk. Beat by hand or with an electric mixer for about two minutes until it starts to get thick. Spread the pudding mixture evenly on top of the cream cheese mixture and put back in the fridge for about ten minutes. Once it's set, gently spread the other 8-ounce container of whipped topping evenly and then sprinkle with the mini chocolate chips. Put in the freezer for a minimum of three hours. Store covered in the freezer.

No Bake Golden Grahams S'mores Bars

What kind of cereal did you eat growing up? I loved Kellogg's Frosted Flakes, Fruit Loops, Trix and so forth.  Yep, all the ones that had TONS of sugar!!!! My very favorite cereal was (and still is) Golden Grahams. Did you know they came out in 1976? I turned 13 in 1976!! I even had a pair of Bi-Centennial overalls. I will spare you that picture.  Anyways, as I have gotten older, I have switched to more "healthier" cereals. From time-to-time, it's good to take a little trip down "memory" lane. I have wanted to make these bars for a while. For the past handful of weeks, every time I checked, the grocery store didn't have any Golden Grahams. This past week when I went, they had the "Giant Size" on sale. Of course, I picked it up!!!!!!!!!!!!!!! These bars are so easy to make and they can be ready in 30 minutes.

Ingredients

1/4 cup butter, unsalted
10-ounce bag mini marshmallows
1 cup milk chocolate morsels
5 cups Golden Grahams cereal

Spray a 9-inch square pan with non-stick cooking spray. Set aside. In a large stockpot, melt the butter slowly.  On medium heat, add the marshmallows and chocolate morsels. Using a large spoon, stir constantly until the marshmallows and chocolate morsels are completely melted. Remove from heat and add the cereal. Combine until all the cereal is covered with the marshmallow and chocolate mixture. Press evenly into the prepared pan.  Let cool a minimum of 30 minutes. Store covered at room temperature.

No Bake Caramel Pecan Turtle Bars

My husband is incredibly hard to buy for whether it's Father's Day, his birthday or Christmas! One gift I have bought him MANY times are the DeMet's Turtles. If you ever had them, you know that they are really rich and delicious. I was curious how hard it would be to make them, I thought you would need to bake it in the oven. Given that the weather here in Michigan is HOT and even with our air conditioning on, it is still hot when I put on the oven, I knew I wanted to make a "No Bake." This recipe is really easy and the only two appliances you need are a microwave and a fridge!!!! Dominic helped me and my husband LOVED these homemade "Turtles!" Don't they look happy?!?!?! I think he will remember this Father's Day fondly!!!

Ingredients

1 3/4 cup + 1/4 cup milk chocolate chips, (reserved)
3/4 cup pecans + 1/4 cup pecans (reserved), chopped
2 2.2 ounce bags, soft caramels (I used Werther's)
1 1/2 tablespoons heavy whipping cream (no substitutions)

Line a 8 x 8-inch pan or 9 x 9-inch square pan with aluminum foil and spray with non-stick cooking spray. Set aside. In a microwave safe bowl, put the 1 3/4 cup of the chocolate chips and in 15-30 second intervals, melt the chocolate until smooth. Pour in the bottom of the prepared pan and if you have any air bubbles, tap the pan a few times to get them out. It will also help smooth the chocolate. Sprinkle the 3/4 cup of pecans evenly across the melted chocolate. Set aside. Unwrap all of the soft caramels in both bags and put in a separate microwave safe bowl. Add the heavy cream and in 15-30 second intervals, melt until smooth. Spread evenly across the melted chocolate. In a small microwave safe bowl, melt the remaining 1/4 cup milk chocolate chips. Using the end of a teaspoon, drizzle the melted chocolate on top. Sprinkle the remaining 1/4 cup pecans on top. Put in the fridge for one hour. *these must be kept covered in the fridge. 

Chicken Taco Stew

During this time of staying at home, I have definitely baked and cooked more than I did before! My husband said he has probably gained 10 pounds! It's good we go for a walk every day now!!

Anyways, about a month ago, I had it in my head that I wanted to make a Chicken Taco Stew. I couldn't find a recipe, so I decided to make Chicken Tortilla Soup instead, but wanting to be creative, I used a can of chipotle peppers in adobo sauce. Whew, I think I am still blotting my forehead from all the sweating I was doing while I was eating it. Note to self: that stuff is HOT. Last night, I wanted to try again to make Chicken Taco Stew and after searching for over a half hour on the Internet for a recipe and it continuing to bring up Chicken Taco Soup recipes, I decided to invent my own recipe! It was YUMMY and the hubby said he liked it almost as much as the Hot Dog and Bean Casserole. That's quite a compliment, because that is his #1 favorite Quarantine dinner!!!

Ingredients

1 1/2 pounds boneless, skinless chicken breast, chopped

16-ounce can Traditional Refried Beans

14.5-ounce can Fire Roasted Diced Tomatoes, undrained 

15.25-ounce can No-Salt Added Black Beans, drained and rinsed

10-ounce can Red Enchilada Sauce, mild flavor

1.25-ounce package Taco Seasoning, reduced sodium

In a large stockpot, put about a tablespoon or two of vegetable or canola oil and cook the chicken until it is no longer pink inside. Drain off the grease. Add the rest of the ingredients in the order given, cover and stir occasionally on medium heat about 15 minutes. You can eat as is or put a "bed" of white rice underneath and top with shredded cheese. Makes about six servings. Store in a covered container in the fridge. 

Hot Dog and Bean Casserole

Okay, before the Quarantine started, I had probably made a hot dog and bean casserole for my husband exactly one time. I guess since it didn't get a warm and fuzzy response, I didn't make it again. Growing up, I was a PICKY eater.  One of my favorite meals was hot dog and bean casserole with Jiffy corn muffins on the side.  My mom would take a pack of hot dogs and a can of baked beans, mix in a little ketchup and mustard and bake it. I LOVE the little boxes of Jiffy Corn Muffin Mix.

Growing up in Maryland, I never knew where the mix was made, it turns out it's Chelsea, Michigan! About an hour from where I live now. Once this Quarantine is over, I'm definitely going for a tour of their factory. Now that I'm done taking a trip down memory lane, I'll move on!! During this time of family togetherness, I have been trying different recipes, something I didn't have time for before this Quarantine started. I have always eaten the hot dog and bean casserole separate from the corn muffin mix. What if the two were put together into a casserole?!?!? I looked at the Jiffy website and their recipe included onions. Hmm, I'm still not a fan of onions (a carryover of my childhood pickiness)!!! LOL. I mixed together the hot dogs and beans and then spread the corn muffin mix over the top and baked it. My husband thought it was one of the best things I have ever made!! This casserole has become a new "Quarantine" favorite!!

Ingredients

8-pack of hot dogs, chopped
16-ounce can baked beans (I used Vegetarian Baked Beans)
Jiffy Corn Muffin Mix
1 large egg
1/3 cup milk

Preheat oven to 400 degrees. Spray a 2.5 quart baking dish with non-stick cooking spray. Put in the chopped hot dogs and baked beans and combine well with a large spoon. Set aside. In a small bowl, put the corn muffin mix, large egg and 1/3 cup milk. With a large whisk or spoon, blend until just barely combined (don't overmix). Let the batter "rest" for about 3-4 minutes and then spread evenly on the top of the hot dogs and beans. Bake for 25-30 minutes or until a toothpick inserted into the middle of the casserole comes out clean. You want to make sure the corn muffin mixture on top gets done!! Makes six servings.

Chocolate Peanut Butter Swirl Fudge

Last Friday morning, I tried to make a new scone recipe. Despite my best efforts, they didn't exactly turn out the way I would have liked. The butter in the scones melted onto the bottom of the stove, which caused smoke, which in turn made the smoke alarm go off. Luckily, we have a self-cleaning oven and I set it on the longest length of time possible - four hours. After the oven had cooled off, I cleaned the residual that was left and on Saturday night made lasagna. Again, the smoke alarm went off. I finally came to the conclusion that the two racks in the oven needed to be cleaned. Ugh. Since I didn't feel like cleaning them immediately, I decided to make a "no-bake" recipe Sunday afternoon. Oh my, this is SO good. At Cathy's Kitchen, we aim to have happy "customers!" LOL.  By the way, I cleaned the two racks Sunday afternoon and then made a new Quarantine "favorite" for dinner - Hot Dog and Bean Casserole covered with Jiffy Cornbread!! This time the oven did NOT set the smoke alarm off!! Yeah - success!!

Ingredients

1/2 cup butter, unsalted
1/2 cup light brown sugar, firmly packed
1 1/2 teaspoons vanilla extract
16.3 ounce jar smooth peanut butter
2 1/2 cups powdered sugar
12-ounce bag semi-sweet chocolate chips

Spray a 9 x 13 inch pan with non-stick cooking spray and set aside. In a large saucepan or stock pot, put the butter, light brown sugar, vanilla extract, peanut butter and powdered sugar. On low to medium heat, stir constantly with a large spoon until smooth and blended together. Remove from heat and pour immediately into the prepared pan and spread evenly.  In a small bowl, melt the chocolate chips. Pour the melted chips over the peanut butter mixture and again, spread evenly. Use a knife to "swirl." I swirled both diagonally and horizontally. Place in fridge for a minimum of two hours. When ready to eat, cut into squares. Store covered in the fridge. Enjoy!!!!

Chocolate Brownie Pie

Since being in Quarantine, we have definitely done more baking.  A few weeks ago, Lauren made homemade biscuits. Dominic and I have made my mother-in-law's Sour Cream Kuchen numerous times (we actually have it on the schedule to make today)! This past Sunday, it was the traditional "Bunny Cake." Besides our baked goods tasting super duper yummy, I have used the baking "sessions" with Dominic to reinforce life skills, like having him read the recipe and getting all the ingredients out, following directions and measuring out the flour, sugar, etc.

Since we had a teeny bit of vanilla frosting left over from the "Bunny Cake," I thought making some homemade brownies were in order! After looking through a few cookbooks, I found the perfect recipe (meaning we had all the ingredients)! Dominic and I made it before dinner, so it could cool while we were eating dinner. We even made it a bit more fancy by adding some green sprinkles! I have made brownies in all different shaped pans, but never in a pie pan. The hubby, Dominic and I ate ours quickly, but I set Lauren's piece on a plate on the dining room table. When she came looking for it, I told her where it was.  Much to our surprise, there were a couple bites taken out of it. The culprit was Dominic!!! He had helped himself to her piece when I wasn't looking, LOL. Guess he wanted a second piece! This morning, we discovered he had eaten two chocolate bunnies out of Lauren's Easter basket. He's a sneaky little thing.....

Ingredients

1 cup white sugar
1/2 cup unsalted butter (melted)
2 large eggs
1/2 cup white flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a 9-inch pie pan with non-stick cooking spray and set aside. In a large bowl, put the sugar and butter and beat until smooth with electric mixer or by hand. Add the remaining ingredients in the order given and combine well. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle of the pie comes out clean. Remove from oven and let cool thoroughly. Sprinkle with powdered sugar, frost or enjoy as is!! Serves eight.

Layered Fruit Spritzer

*Picture courtesy of Mary Gajda - Capital Area Women's Lifestyle Magazine

This winter has definitely been the most unusual since moving to Michigan in December of 2001. Wednesday, the temperature outside when I was running around doing errands was 50. This morning, I had high hopes of putting a lighter weight jacket on Dominic for school instead of a heavy winter jacket that he has almost outgrown. My hopes were dashed when I saw rain/snow falling as his bus pulled up to our curb. I heard this Sunday it may hit 60! I may have to go sit out on our back deck with this drink in my hand, because Monday, it might snow!

Ingredients:

20-ounce can pineapple chunks, in pineapple juice

6-ounce container blackberries

1 cup strawberries, hulled and chopped

1 cup blueberries

1 cup ginger ale

Drain the juice from the can of pineapple chunks and reserve the juice. Set aside. It should be approximately one cup of juice and 2 cups of pineapple chunks. In a 16-ounce glass, put a 1/2 cup of the pineapple chunks, 7-8 blackberries, 1/4 cup strawberries and 1/4 cup blueberries. Pour 1/4 cup of the pineapple juice and 1/4 cup ginger ale on top of the fruit.  Makes four servings. Feel free to add a splash of champagne to make it more "bubbly!" 

Red Velvet "Crinkle" Cookies

I am fortunate and blessed to have been the monthly recipe contributor to a local publication called, Women's Lifestyle Magazine for the past couple of years. My contact person there and I have become good friends, and we typically plan out the recipes two months in advance. Generally, one of us will think of an idea and then we go back and forth about what the best recipe will be for that particular month. I really love being the recipe contributor, because it keeps me on my "toes" as far as thinking outside of my "comfort zone." These cookies are a great example of that!!!!  The original recipe for February was going to be a slice and bake cookie with a red heart in the middle of the cookie. I had recently watched one of the baking shows on the Food Network, where the bakers made it look so easy. Oh my. It took me HOURS to make the cookies (I tested it out using Christmas trees). Let's just say, it was a DISASTER. They looked pretty bad, but tasted okay. My family will eat anything, so those cookies are long gone! LOL. Plan B was to make the Red Velvet "Crinkle" Cookies!! They are pretty cool, because they can be for Christmas or Valentine's Day. The hubby needed three dozen for the cookie exchange at work yesterday, so I made him some and saved the rest. After work, he told me, "your cookies were very popular at the party!" AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!! Cathy's Kitchen LOVES to hear that!!!!

Ingredients:

1 cup unsalted butter, softened

1 ½ cups white sugar
4 large eggs
3 teaspoons vanilla extract
4 cups white flour
1/4 cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
½ teaspoon cream of tartar
1-ounce bottle liquid red food coloring
½ cup powdered sugar (reserved)

Preheat oven to 350° and line a cookie sheet with parchment paper. Set aside. In a large bowl, put the butter and white sugar and beat by hand with a large spoon or with an electric mixer until light and fluffy. Add the four eggs and vanilla extract and combine well. Next, add the flour, cocoa powder, baking powder, baking soda, salt and cream of tartar. Mix well again and then carefully add the entire one-ounce bottle of the liquid red food coloring. Stir very gently by hand with a large spoon until the liquid red food coloring is entirely incorporated into the batter. In a small bowl, put the ½ cup powdered sugar. Using the palm of your hands, roll out four dozen balls approximately one inch each. Roll each ball into the powdered sugar until it is completely covered. Bake a dozen at a time for 12-14 minutes until they are starting to look done in the middle. Remove from oven and let them sit on the cookie sheet for five minutes. Transfer to a wire rack to let them continue to cool. If desired, you can sprinkle additional powdered sugar on top! 

Dill Pickle Soup

One of my very good friends and I have this running "joke" about pickles. It started a while back (I really don't remember how) and now, every time I find a food item that has pickles as an ingredient, I will send it to her. It's actually quite surprising how MANY pickle items are out there!! There are pickle flavored sprinkles, mints, ice cream, popsicles and my very favorite - the pickle flavored candy cane! There is even a National Pickle Day!! This year it is November 14 (in case you were wondering). Even if you weren't, you know now, LOL. In one of my conversations with my pickle "buddy," I jokingly sent her a recipe for Dill Pickle Soup. After discussing it a bit more, we decided I would make it and report back to her what it tasted like. Earlier this week, I went to the grocery store and picked up the ingredients to make the soup. This past Wednesday night, I whipped it up! It didn't take any time at all (the longest time was cutting the potatoes, carrots and pickles)!! It was really good if I do say so myself (and I just did)! In our house, we typically eat pickles that are heavily seasoned. After a little research, I learned that this type of soup is actually a Polish recipe. I've never noticed it before, but you can buy Polish dill pickles at the grocery store. We always get the kosher dill pickles. I was a teeny bit hesitant when I started eating this soup, just because I've never made it before. Wow, it was super duper creamy and delicious - I had two bowlfuls!!!!!!!!!!!!!!!!!!!!!!!

Ingredients

2 14-ounce cans reduced sodium chicken broth +
      1 1/2 cups water
6 cups peeled and chopped potatoes
2 cups peeled and chopped carrots
1 cup Polish dill pickles, chopped
1/2 cup butter, unsalted
1/2 cup white flour
1 cup sour cream
1/4 cup water
1/2 cup dill pickle juice
2 teaspoons Old Bay seasoning
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

In a large stockpot, combine the chicken broth, water, potatoes, carrots and butter and bring to a boil. Turn down to simmer and cook until the potatoes are tender (about 15 minutes).  Add the chopped pickles and return to boil. While the soup is boiling, you need to make up the "paste." In a small to medium bowl, put the flour, sour cream and water. Using a whisk or a large spoon, stir until the mixture is smooth. Drop two tablespoons of the "paste" at a time into the boiling soup, stirring constantly. Some of the potatoes might get broken up a bit, but don't worry.  You might also see some small balls of flour form as you are doing this, but they will eventually almost completely disappear. When you are done adding all of the "paste," add the pickle juice, Old Bay seasoning, black pepper and the crushed red pepper flakes. Boil an additional five minutes. If the soup is too thick, add a little water until you get it to the consistency you want. *Garnish with a spring of dill or sliced pickles if desired. Serve immediately.

Easy Caramel Apples

Did you know that October is National Caramel Month? Growing up, I had NO clue that each month had one of more foods associated with it! Did something like that even exist 50 years ago?!?!? Anyways, I made these caramel apples recently for the October issue of the Capital Area Women's Lifestyle Magazine, a local monthly magazine. The gal that I collaborate with over there is fabulous to work with. We share the same sort of "food humor." We bounce ideas back and forth, until we find a recipe we both can agree on. I think my first thought was to make candy apples, until I saw how involved they were. It usually takes us a little while to decide what to make! It has to be able to photograph well and easy to make. I am not a trained chef or baker and though sometimes recipes may look great, they can be VERY difficult to master. I guess I could have attempted to make homemade caramel, but why should I? I bought a bag of Kraft caramels at the store. Why make it hard, when it can be easy?!?!?!

Five medium-large apples (I used Gala)
11-ounce package Kraft Caramels
Two tablespoons milk
Sprinkles (for decorating)

Five “Treat” Sticks (I used the Wilton brand)

 

Wash, completely dry and remove the stems of the apples. Sometimes apples have a “wax” coating. You want to make sure you get that off or the caramel won’t stick, it will slide right off. Place the apples on a plate and put in the freezer for 15 minutes. Cover a plate with parchment paper and spray with non-stick cooking spray. Set aside. Unwrap the caramels and put in a medium saucepan. Add the two tablespoons of milk and bring to a medium-high boil, stirring constantly with a large spoon until smooth. Remove from the heat and let it sit about 3 minutes, stirring occasionally, so it doesn’t harden up. Put chopped nuts and/or sprinkles into small bowls. Put a “treat” stick into each apple and push down. Dip the apple into the caramel, covering it completely. You can also spoon it on and smooth with a dinner knife. Roll in the nuts and/or sprinkles and place on the parchment paper. You will use a lot more sprinkles than you think you will need. I used over an ounce of sprinkles to cover ONE apple. Put in the fridge for 15 minutes to cool. These must be kept refrigerated!

Vanilla Sugar Wafer "Pencil" Cookies

I don't know about you, but I really feel that this summer is just whizzing by! School will be here before you know it!!  I really can't believe that Dominic will be going into 10th grade in about five weeks, YIKES!!! A friend posted this recipe on her personal Facebook page and they looked so easy to make I just knew I had to make them. Aren't they so cool to make for "back-to-school?" Plus, you don't have to heat up the oven. Dominic and the hubby LOVED these cookies!!!!!!!!!!!!!!!!! I still have a little more "practice" to do, but this first batch came out pretty well if I do say so myself! One thing I discovered is that out of a 14.1 ounce package of Vanilla Sugar Wafers (I used the Voortman brand), some had broke and others the top came off. They are way more fragile than I thought. 

Vanilla Sugar Wafer "Pencil" Cookies

 

14.1 ounce package Vanilla Sugar Wafers

1 cup white candy melts

1 cup pink candy melts

24 chocolate chips

Using a sharp knife, cut one end of 24 vanilla sugar wafers, so it resembles a point of a pencil and place on a large cookie sheet covered with parchment paper. Melt the  white candy melts in a small bowl in the microwave until smooth. Dip the pointed end of the vanilla sugar wafer in the white candy melts and place on the parchment paper. Place a chocolate chip on the "point." Let dry. Melt the pink candy melts in a small bowl in the microwave until smooth. Dip the other end of the vanilla sugar wafer in the pink candy melts and place on the parchment paper to dry. Keep covered at room temperature. Makes 24 "pencils."

Tie Dye Fudge

Doesn't this fudge look super duper yummy?!?! This was my second attempt at making fudge. My first batch was a different recipe and let's just say, it definitely wasn't super duper yummy. My husband keeps telling me it's good, but I just think he doesn't want to hurt my feelings. What a guy, huh? Anyways,  Lauren came home last Thursday for the long Memorial Day weekend. Since she is now a "working girl" and lives over an hour away, we don't get to see her too much, so when she is home, I like to make things I think she would like to eat. Shortly after she got home, I told her the story of the "two" fudges. She took a bite of my first attempt at fudge and said it was very sweet. Then, I told her to take a piece of my second attempt. She really liked it!! This past Saturday night, I took what was left of the fudge out of the fridge and put it on the table. Dominic and Lauren came over and each had a small piece. There was a big piece sitting on the plate and I called the hubby over. I said, "hey, there is one piece left would you like it?" I assumed he would just break off a piece, since Lauren, Dominic and I were sitting there looking at him. Nope, he popped the whole piece into his mouth! Well, that meant I needed to make more! On Sunday afternoon, I told the hubby when he went to the store, to pick up a small bag of white chocolate chips and a 13-ounce jar of marshmallow crème. Instead, he brought home a HUGE bag of white chocolate chips and a 7-ounce jar of marshmallow crème. Hmm, okay. Since I didn't want to go back to the store or go on Memorial Day, I decided to make just half of the original recipe. I wanted Lauren to be able to take it back with her on Monday night as an early birthday present. I am happy to report that even half of this recipe is fine. Do you want to know how I got the colors above? I used "gel" food coloring. I love that stuff. You usually have to go to a place like Hobby Lobby, JoAnn's or Michael's to find it, but it's worth it. They have TONS of colors! 

Ingredients:

2 ½ cups white sugar

½ cup unsalted butter

5 ounces evaporated milk

13-ounce jar marshmallow crème

8 ounces white chocolate chips

Gel food coloring (red and blue)

*Note: to make half of the above recipe (like I did), halve everything, except the marshmallow crème (use a 7-ounce jar)! 

Spray an 8 x 8-inch square pan with non-stick cooking spray. Set aside. In a large saucepan, combine the sugar, butter and evaporated milk. Bring to a boil and stir constantly with a large spoon for five minutes. Remove from heat and add the marshmallow crème and white chocolate chips and stir until smooth. Divide the mixture evenly into three bowls (be careful because the mixture is hot). Add two drops of the red food coloring to one of the bowls and stir with a small spoon until the color is mixed in (if you want a darker red, add a few more drops). To another bowl, add two drops of the blue food coloring and stir with a small spoon until the color is mixed in (if you want a darker blue, add a few more drops). Leave the last bowl white. Pour the red fudge into the prepared pan and spread evenly with a small knife. Add the white fudge next and then add the blue last. Using the small knife, drag through the fudge mixture, combining until you get the desired marble effect. Cover tightly with plastic wrap and put in the fridge for a minimum of six hours. When ready to serve, bring to room temperature or eat chilled! This will keep at room temperature for up to two weeks and up to three, if stored in the fridge. Just remember to keep tightly covered or in an air-tight container or else it will dry out!!!!!!!!!!

"Almost" Sugar-Free Applesauce and Walnut Bread with Cardamom

About a month ago, I was diagnosed with Type 2 Diabetes. It's partially hereditary, but I also hadn't really been watching how much sugar I was eating!! I had fallen into a pattern of eating cookies or ice cream after dinner. At the beginning of 2019, I turned over a new "leaf." I decided I was going to stop eating chocolate, cake, cookies and ice cream! I also realized I needed to stop baking so much with butter and white sugar - this recipe has neither of those two ingredients! I made this bread this morning and didn't have a chance to "sample" it until late this afternoon. I was pleasantly surprised by how yummy it was!!!! I used an entire teaspoon of my favorite spice right now - cardamom!!

Ingredients

1 1/2 cups white flour
1/2 cup light brown sugar, loosely packed
1/4 cup canola oil
1/3 cup sour cream
1 cup applesauce, unsweetened
1 large egg
1/4 teaspoon salt
1 teaspoon cardamom
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup chopped walnuts

Preheat oven to 375 degrees. Spray a loaf pan (8.5 x 4.5 x 2.5 inches) with non-stick cooking spray and set aside. In a large bowl, put the flour, light brown sugar, canola oil, sour cream, applesauce and egg. Mix well with a whisk or large spoon until just combined. Add the salt, cardamom, baking soda, baking powder and vanilla extract. Combine until almost smooth and "fold" in the walnuts. Pour into pan and bake for 50-60 minutes or until a toothpick inserted into the middle of the bread comes out clean.  Let cool about 15 minutes and then remove to wire rack to continue to cool. Store covered at room temperature.