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Wednesday, December 30, 2009

Pumpkin Bundt Cake



Pumpkin Bundt Cake
1 box spice cake mix
1 small package instant butterscotch pudding
2 tsp pumpkin pie spice
4 eggs
¼ cup water
¼ cup oil
1 cup canned pumpkin

Combine all ingredients and mix for 2 to 3 minutes. Put in a greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes or until a toothpick tests done.

I made a glaze with some melted butter, powdered sugar and milk. Drizzled it over the top and roughly chopped the pecans --ALL because the cake stuck to the bundt pan and I had to disguise it somehow- I think that I did a pretty good job! The cake can stand alone it doesn't need the icing/glaze because it tastes so good!

Toffee Fruit Dip

Why oh WHY do things that taste so good very often start with a whole package of cream cheese???

Toffee Fruit Dip 
8 oz pkg Cream Cheese, softened
½ cup Brown Sugar
1 tsp Vanilla
½ pkg toffee bits
Mix together with hand mixer. Serve with choice of fruit.  We like apples mostly!

Tuesday, December 29, 2009

Pineapple Cheese Ball

Here is another idea for NYE yummy-ness because as soon as that clock strikes midnight I'll be a completely reformed woman as far as my eating goes.  Just think of this as another way to savor those last few moments of naughty behavior...


Pineapple Cheese Ball
2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, drained
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 tablespoons finely chopped green onion
2 teaspoons seasoned salt, or to taste
2 cups chopped pecans, divided
Preparation:

Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm then shape into a ball. Just before serving roll pineapple cheese ball in remaining cup of pecans. Serve pineapple cheese ball with assorted crackers. Pineapple cheese ball makes about 3 cups of cheese spread.

Sunday, December 27, 2009

Cranberry Salsa

So, I'd venture to guess that about now you've thought at least once "What should I make to take to the New Years Party?"  I have the solution!! Well I recently tried this wonderful salsa when my friend and fellow good food lover (Kim) made this at  a craft night. IT's just perfect for ringing in the New Year: Fresh, Yummy and most importantly Different from the usual!


Cranberry Salsa
 1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar or splenda to taste
1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, over cream cheese or neufatchel cheese (to save some fat) with whole grain crackers or hearty tortilla chips.

Tuesday, December 15, 2009

Gingerbread Men Cookies



My first time making gingerbread cookies: Beginners Luck? I sure hope not because these worked out wonderfully!
Gingerbread Men Cookies
2 cups wheat flour
1 cup white flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup molasses
1 egg
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. 

Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. 
Add molasses and egg; beat well. 
Look at my cool green egg!


Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes Place 1 inch apart on ungreased parchment lined baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container.