Archive for the ‘Treats’ Category

Rhubarb Crisp

Rhubarb Crisp

Rhubarb crisp!

4 cups rhubarb (cut into 1 inch pieces)
1 cup sugar
1 pkg (3 oz) strawberry gelatin (dry)
1 pkg Jiffy white or yellow cake mix
1 cup water

Layer rhubarb in 9×13 inch baking dish.
Sprinkle sugar and gelatin over the top.
Sprinkle cake mix next. pour water over the top, then dot with butter.
Bake at 350 degrees for about an hour or so.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Treats

Pumpkin Pie Cake

Pumpkin Pie Cake

PUMPKIN PIE CAKE

1 – 18oz can pumpkin (or fresh equivalent)

1 box yellow cake mix (2 layer size)

1 cup sugar

1/2 c. melted margarine or butter

1 – 13oz can evaporated milk (not sweetened condensed)

3/4 c. chopped pecans or walnuts

3 eggs

3 tsp cinnamon
Beat eggs and milk together;
add pumpkin, sugar and cinnamon.
Mix until well blended.
Pour into a 9×13 greased pan.
Sprinkle dry cake mix over mixture.
Drizzle with melted margarine.
Sprinkle with chopped nuts.
Bake at 350 degrees for 50-60 min or until done.
Serve (warm or cold) with topping or whipped cream.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Treats

Oatmeal Chocolate Peanut Butter No Bake Candy Bars

Oatmeal Choc PB No Bake Candy Bars

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

WAIT! These are HEALTHY!

Ingredients:

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries.
Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator..

February 24, 2016Cat Lady No Comments »
FILED UNDER :Treats

Mounds Brownies

Mounds Brownies

Mounds Brownies

1 brownie mix (9×13 size)…mixed and baked according to box directions.

5 cups shredded coconut
1 can sweetened condensed milk
Mix the coconut and milk together.

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable.
Pour over the brownies topped with coconut mixture. Spread to seal edges.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Treats

Easy Apple Dumplings

Easy Apple Dumplings

Quick and easy recipe with just a few simple ingredients, that everyone will love.

Ingredients

2 (8 ounce) cans crescent rolls
2 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 ½ cup 7 Up (or other lemon soda)
2 apples (Golden Delicious or Granny Smith)

Instructions

Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened,
remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.

February 24, 2016Cat Lady No Comments »
FILED UNDER :Treats

Grain Free Pumpkin Nut Bread

Grain Free Pumpkin Nut Bread

Grain Free Pumpkin Nut Bread

Ingredients

1 cup homemade pumpkin puree
4 eggs
1/3 cup Vermont maple syrup
¼ cup MELT Organic spread
½ tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
¼ cup tapioca flour
½ cup coconut flour
½ tsp baking soda
½ tsp baking powder
¾ cup chopped nuts of your choice

Instructions

Preheat the oven to 350F.
Line a small loaf pan with parchment paper.
Mix the pumpkin, eggs, maple syrup & MELT Organic.
Sift in the salt, spices, flours, baking soda and baking powder.
Mix thoroughly.
Add the nuts and mix.
Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.

Read more at http://www.confessionsofanover-workedmom.com/2015/01/allergy-friendly-grain-free-pumpkin-nut-bread.html#ql1DHEyQrjZlwpC4.99

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Gluten Free , Sides and Extras , Treats

Carrot Zucchini Bread

Carrot Zucchini Bread

Carrot Zucchini Bread

INGREDIENTS
3 eggs
2 cups sugar
1 cup oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
2 cups zucchini, grated
1 1/4 cups carrots, grated
1 teaspoon cinnamon
1 cup walnuts, chopped (optional)

DIRECTIONS

Place cleaned carrots in food processor and pulse until nicely shredded or chopped
repeat with zucchini
Beat together the eggs, sugar, and oil.
Add the all the other ingredients and beat well.
Pour into 2 greased and floured 9 x 5 loaf pans and bake at 350 degrees for about 1 hour.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Sides and Extras , Treats

Banana Spice Cake

Banana Spice Cake

Ingredients:

4 ounces butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg
2 to 3 bananas, mashed, about 3/4 cup
1/4 cup buttermilk or sour milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 scant teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Preparation:

Heat oven to 350°. Grease and flour an 8- or 9-inch square pan.
In a large mixing bowl with electric mixer, cream butter and brown sugar.
Beat in egg, milk, vanilla, and mashed banana until blended.
Combine remaining dry ingredients and spices.
Stir the dry ingredients into the first mixture until moistened.
Spread in prepared pan.

Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.
Frost with a cream cheese frosting or sprinkle with powdered sugar.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Treats

Strawberry or Any Fruit Cheesecake Chimichangas

Strawberry ChimichangasIngredients

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided (or any other fruit you’d like)
1 Tablespoon cinnamon
Vegetable oil, for frying

Directions

In the bowl (or a stand mixer fitted with the paddle attachment)
beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest,
scraping down the sides of the bowl as needed.
Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla.

Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito
and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside.

Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan,
leaving a minimum of 2 inches from the top of the oil to the top of the saucepan.
Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the Chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed.
Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute,
and then roll them in the cinnamon and sugar mixture.

Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Treats

Pumpkin Muffins

Pumpkin Muffins

September 15, 2015Cat Lady No Comments »
FILED UNDER :Breakfast , Treats