Creamy Corn

CREAMY CORN

Not to be confused with creamed corn, this tasty little side dish is so easy. I love corn by itself, but this is one way to get your kids to eat it if they don't like it. I usually use this as a side dish to my Cream Cheese and Green Chile Chicken (recipe coming soon). Believe it or not, this recipe actually came from a walmart cookbook and I just changed it a little.

 

1 (8oz) pkg cream cheese, softened

1/2 C milk

2 TBSP butter

2 (15.25oz) cans whole kernel corn, drained

salt and pepper to taste

 

*Combine all ingredients in a small saucepan. cook over medium heat until smooth, stirring constantly.

 

Easy, huh?

Chocolate Chip Caramel Cake

CHOCOLATE CHIP CARAMEL CAKE

This is really moist and yummy. I liked it way better the day after it was made so if you are making it for something I recommend making it a day in advance. Also the second time I made it it turned out a lot better and fluffier.

1 box devil's food cake mix

1 1/3 C sour cream

1/2 C vegetable oil

3 eggs

2 C semisweet chocolate chips

1 C caramel topping

Icing (powdered sugar, milk, vanilla) optional

*Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl, mix cake mix, sour cream, oil and eggs with an electric mixer on low speed for 30 seconds then on medium speed for 2 minutes, scraping bowl occasionally. Hand mix in the chocolate chips and pour into prepared pan. Bake 35-43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork, or long tined fork, with cooking spray and poke warm cake all over. Pour caramel topping all over cake and cool completely. If desired mix up a little powdered sugar, milk and vanilla. Drizzle over the top of the cake. I did it more fro presentation because the cake itself doesn't need anything more.

The first time I made it, I think I took it out of the oven a little too early and the center fell. Then I didn't want to wait for it to cool all the way before I ate it so the caramel hadn't even soaked in yet. I am not a patient person. It was really good, but even better the next day.

Peanut Butter Layer Bars

PEANUT BUTTER LAYER BARS

These bars are pretty easy to make. It just takes a few steps but it kind of takes a little time. They are really rich, a little bite goes a long way. These are definitely for the peanut butter lovers.
COOKIE BASE
1 pouch (1lb 1.5oz) peanut butter cookie mix
3 TBSP vegetable oil
1 TBSP water
1 egg
FILLING
1/2 C butter, softened
1/2 C creamy peanut butter
2 C powdered sugar
2 tsp milk
FROSTING
1 C semisweet chocolate chips
1/4 C butter

*Heat oven to 350 degrees. Spray 9x13 baking dish with cooking spray. In a large bowl mix all cookie base ingredients until soft dough forms. Press dough into bottom of pan using floured fingers. Bake 15 to 18 minuted or until golden brown. Cool completely, about 1 hour. In a small bowl beat all filling ingredients with an electric mixer on medium speed until smooth. spread mixture evenly over cookie base. In microwaveable bowl combine frosting ingredients and microwave for 30 seconds. Stir until smooth. Cool 10 minutes then spread over filling. Refrigerate 30 minutes or until set.

Just before cooling.

Hibiscus Cookies

HIBISCUS SUGAR COOKIES

These were fun to make and pretty easy. I wanted to keep it simple by just doing a few colors.

SUGAR COOKIES

2/3 C butter, softened

3/4 C sugar

1 tsp baking powder

1/4 tsp salt

1 egg

1 TBSP milk

1 tsp vanilla

2-2 1/2 C flour

*In a large mixing bowl cream butter and sugar together. Add baking powder and salt. Mix together. Mix in egg, milk and vanilla until combined, scraping sides occasionally. Add flour, starting with 2 cups and mix. mix in remaining flour if dough feels too sticky.

For stiffer cookies, or cookies that won't change shape as much when cooked, add more flour, but not so much that the cookies loses it's sugary taste.

Cover and chill at least 30 minutes. If you chill it over night let it sit out and room temperature for a little bit before rolling it out or it will be pretty tough to work with.

Roll out to 1/4 inch thickness and cut out flowers with cookie cutter. Bake at 375 degrees for 7-8 minutes or until edges are firm. Note: the edges don't have to be brown for these cookies to be done.

ROYAL ICING

2 C powdered sugar

4 tsp meringue powder

3-6 TBSP warm water

1 tsp vanilla or almond extract

food coloring

*Combine all ingredients in a large bowl. For thinner icing use more water. I prefer 4-5 TBSP. Using a paddle attachment beat all ingredients on high for 5-10 minutes. This icing dries out very quickly, I like to cover it with a moist paper towel when I'm not using it. Separate the icing and add food coloring if desired.

Love these cookies. Can't wait to make them again. They'll look better next time.

Hot Fudge Pudding Cake

 

This isn't the best picture but I waited too long to take a picture and this yummy cake got eaten up so fast. This was my last chance to take a picture of the cake.

 

2 C flour

1 1/2 C sugar

4 TBSP cocoa powder

4 tsp baking powder

1/2 tsp salt

1 C milk

2 tsp vanilla

4 TBSP butter, melted

2 C chopped nuts (optional)

2 C brown sugar, packed

1/2 C cocoa powder

3 1/2 C HOT water

 

*Preheat oven to 350 degrees. In large bowl combine flour, sugar, 4 TBSP cocoa, baking powder and salt. Add milk, vanilla, butter and nuts if you are including nuts. Mix well and pour into ungreased 9x13 baking dish. In a separate small bowl combine brown sugar and 1/2 C cocoa. Sprinkle Brown sugar mixture on top of cake batter. Pour HOT water over everything. Bake 45 minutes. Serve cake while warm.

 

I think it it is best served with a scoop of vanilla ice cream. When you first pull it out of the oven it will be pretty runny under the crust. This is normal. If you like it set up more just let it cool a bit. You can even spoon the hot fudge over the ice cream. This recipe easily cuts in half. Just place it in a small square baking dish.

HOT FUDGE PUDDING CAKE