Peanut Butter Cookies

This recipe doesn’t make a lot of cookies, but they all get eaten up quickly when we do make them. Make sure the bottom of the cookies are lightly browned before removing them from the oven. This helps the cookies be soft. The sugar on the outside of the cookies makes these cookies even better.

Peanut Butter Bars

1/2 c creamy peanut butter
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
1/4 t salt
1 3/4 c flour
1/2 t baking powder
3/4 t soda

Preheat oven to 325 degrees. Cream together peanut butter with butter and sugars for 3 minutes, then beat in egg. In a separate bowl, whisk together the flour, powder, soda, and salt. Add the flour mixture to the peanut butter mixture. Scoop dough into rounded tablespoonfuls and roll into balls. Roll in sugar and place on a cookie sheet. Bake for 10 mins

Snow Flake Cake

I hope you enjoy this simple yummy cake.

Snowflake Cake

Ingredients

1 package white cake mix

3 egg whites

1 (11 oz) can mandarin orange slices, undrained

1/2 cup canola oil

1 (9oz) carton cool whip, thawed

1 (16 1/2 oz) can crushed pineapple

3 1/2 oz package vanilla pudding

1 cup flaked coconut, optional

Directions

Preheat oven to 350 degrees.

Combine cake mix, egg whites, mandarin oranges, and canola oil in a medium bowl and mix with a mixer for 2 minutes on medium speed. Pour into a greased cake pan. 

Bake for 25-30 minutes. Cool completely before frosting, you can cool in the fridge covered.

Once cooled. Combine cool whip, pineapple, and vanilla pudding. Mix with mixer for about 1 minute. Then spread over cake. Store the remaining cake in the fridge. 

7 Layer Dip

This is a 7 layer dip, but I don’t add the green onions. So I call it a 6 layer dip instead. I try to have a dip for my family to eat every other week. It is nice to have in the fridge for a snack when the kids get hungry. And very few dishes get dirty for this snack.

My mom only made this dip for wedding and baby showers while I was growing up. Now I try to make this every few months at our house for my family. The dip honestly is best when the tomatoes are fresh out of the garden. 

Do you like corn or flour tortilla chips better? My husband doesn’t like corn. I actually like both and buy both when I buy tortilla chips. 

7 Layer Dip

Ingredients

1st Layer Ingredients

1 can refried beans

1 can small can of frito-lay bean dip 

2nd Layer Ingredients

3 or 4 small avocados (mashed)

3 ounces cream cheese, softened

1/4 teaspoon garlic powder

1/2 teaspoon onion flakes 

3rd Layer Ingredients

1 cup of mayo

1 cup sour cream

1 envelope taco seasoning

And the Remaining Ingredients

1-2 cups cheddar cheese

1 cup tomatoes, diced

1/2 olives, chopped

1/4 cup green onions, chopped 

Directions

Combine refried beans and bean dip in a bowl, mix until combined. Then spread into the bottom of an 8 X 8 pan.

Next, in a medium bowl combine avocados, cream cheese, garlic, and onion until well combined and spread over the beans.

The top layer you will combine the mayo, sour cream, and the taco seasoning. (I use about 1/4-1/2 of the package, my kids don’t like spicy things. Use more for a little more spicy.) Then spread over the avocado layer. 

Let this sit over night in the fridge, covered with plastic wrap.

When you are ready to serve top with cheese, olives, tomatoes, and green onions. 

Sticky Chex

 

When I was 19 my Grandma died. My sweet cousin Pam had this recipe that my grandma had written down and given to her. Pam decided to make a copy of the recipe and laminate it for all of our cousins so that we all had something from my grandma. It was so sweet of her and it is the only thing I have of my grandma’s. 

We have movie night at our house every Friday. This and the caramel popcorn recipe, I will be posting soon, are popular choices for my kids. Once you start eating it, it’s very hard to stop. 

Sticky Chex

Ingredients

1 cup sugar

1 cup Karo syrup

1/2 cup butter (1 stick)

1 teaspoon vanilla

1/2 box (12 oz box) Rice Chex

1/2 box (12 oz box) Golden Grahams

1/2 package sliced almonds and/or coconuts (optional)

Directions

Pour both of the cereals into a large bowl. Then melt butter in a small pan. Once butter is melted add syrup and sugar. Cook on medium heat for about 5 minutes, stirring often. I like to make sure that there are no sugar crystals on the spoon when I lift the spoon up. Remove from heat and stir in vanilla. Pour syrup over cereal and continue to stir for several minutes, so the syrup does not pool on the bottom of the bowl. If you add almonds or coconuts add them soon after the syrup is added, then it will combine with the Chex well.

Pull Aparts

I got this recipe from a cookbook that my church made in 1995. My mom bought herself a book and she also bought one for my sister and me. The book is so fun to have because each recipe names the person who submitted the recipe, I like to see the names and remember the people that used to go to that church.

We make these for breakfast on Christmas morning every year. We have pull aparts with bacon and had orange juice. 

The sauce on this is so yummy, you may find yourself eating it by itself. One thing with this, it doesn’t reheat well. So make sure to fill up on it when you make it.

You will pour the sauce on the rolls and it will look somewhat like this. 

Pull-Aparts

Ingredients

20 frozen Rhodes rolls

1 cup brown sugar, packed

3/4 cup butter

1 teaspoon cinnamon

1/2 small package butterscotch pudding (Cook and serve, do not use instant) 

1/2 teaspoon vanilla

Directions

Grease bundt pan and place 20 Rhodes rolls in the pan.

In a medium pot melt butter, then add sugar and cinnamon. Cook and stir for 1-2 minutes. Remove from heat and add vanilla and pudding. 

Pour sauce over the rolls and cover with wax paper. Let rise at room temperature overnight. 

In the morning, remove the wax paper and bake the rolls at 350 degrees for 40-45 minutes. Cover with tin foil to prevent the rolls on the outside from burning. 

Remove from the oven let the rolls sit for 5 minutes and then turn the pan over on a large plate. The sauce will run over the rolls when you dump them out. Eat the rolls while they are hot. Enjoy!

Pumpkin Pie

I love pie, there are only a few I’m really crazy about. Pumpkin is one of them. I don’t have cake for my birthday, I don’t really love many cakes. Pie is seriously so much better. My kids get to choose whatever they want for dessert for their birthdays. My daughter chooses ice cream and lots of toppings to put on it and my five year old chooses cake, but he only eats the frosting off of it. 

I made this for thanksgiving and my sister said I usually don’t like pumpkin pie, but she tried her husband’s slice and she loved it. I use this pie crust for every recipe even chicken pot pie. The crust is flakey, moist, and so yummy. Enjoy!

Pumpkin Pie

Ingredients

1 1/4 cup flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup (one stick) butter

1 tablespoon lemon juice

3 to 5 tablespoons ice water

15 ounce can pumpkin puree

3 egg yolks

1 large egg

14 ounce can sweetened condensed milk

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ginger

1/2 teaspoon salt

1/8 teaspoon nutmeg

1 1/2 heavy cream

6 tablespoons sugar

1 teaspoon vanilla

Directions

Combine flour, sugar, and salt in a medium bowl. Once mixed add butter until combined, then add lemon juice and water. Start with 3 tablespoons of water and add more if needed. My crust always seems soupy, just keep kneading until the crust is not longer soupy and can be easily rolled out.

Lightly flour a flat surface and roll out dough. Then place dough in a pie pan and set the crust in the fridge while making the pumpkin pie filling. This keeps the crust from shrinking too much while it is cooking.

Preheat oven to 425 degrees. 

Next you will combine pumpkin, egg, egg yolk, milk, 1/2 t vanilla, cinnamon, ginger, salt, and nutmeg and stir with a whisk. Once well combined pour the filling into the pie crust. Bake pie at 425 degrees for 10 minutes, then lower the oven temperature to 350 degrees. This will take about 35-45 minutes. Allow to cool before serving. 

To make the whipping cream, combine heavy cream, 6 T sugar, and 1 t vanilla and mix with a mixer until the cream is somewhat stiff. Place a some whipping cream on each slice of pie before serving.

*If you turn on your oven light you will be able to see the pie cook from the outside in. The color will change as it cooks and you will be able to tell when the pie is done by looking at it. If you’re unsure you can stick a toothpick in the center, when the toothpick comes out clean it is done.

Pie crust by savorysaltysweet.com

Pie filling slightly adapted from allrecipe.com

Whipping cream by chef-in-training.com

Crepes

 When I was in elementary I went to a birthday party for a friend, after the party, we had a sleepover. The next morning her mom made crepes, I had never had a crepe before. I took one bite and I hated it. I would never eat them after that until last year. We went to visit my brother-in-law in Washington, my sister-in-law made crepes for breakfast and I thought ugh great I hate these. I ate one crepe to be nice, which I don’t usually do, and to my surprise I loved it. 

Now I make these delicious crepes about once a week when strawberries are cheap and for Christmas. My super picky son asks me to make crepes all the time, but he really just wants the fruit and the cream and that is all he eats for breakfast. 

Crepes

Ingredients

2 eggs

3/4 cup milk

1/2 cup water

1/2 teaspoon vanilla

1/2 teaspoon sugar

1 cup flour

3 tablespoons butter, melted + extra to coat the pan

Strawberries

Bananas

Directions

Mix the eggs, milk, water, 1/2 t vanilla, 1/2 t sugar, and flour in a medium bowl with a mixer. Beat until ingredients are combined, then add melted butter and beat for a few more seconds. Then, place the bowl in the fridge for 20 mins while you make the whipped cream and slice the fruit.

Next, turn on the burner to medium-low and butter a medium frying pan. Once the pan is warm, pour less than 1/4 cup of the batter into the pan and swirl the batter until it coats the bottom of the pan. The edges of the crepe will lift when it is ready to flip. The butter makes the pan slippery enough that you can throw it into the air and catch it back in the pan or use a fork to flip it. When both sides are light brown serve the crepe or I put the ones not being used in paper towels to keep them warm. Top with cream (recipe below) and fruit. 

Crepes slightly adapted from: Food Network

Cream recipe from: Chef-in-training

Lemon Cake

I took this cake to my dad’s once for dinner. When I got there he said “oh I don’t like lemon cake”. I said well you have to try this, he really didn’t want to but eventually he did. He took a bite and said wow this is REALLY GOOD. Now he requests that I make this cake. 

Lemon is kind of hard for me I either love it or hate it. This cake has the perfect amount of lemon for me and is so soft. The frosting is so good, my husband always wants me to make lots of extra frosting for the cake because he loves it so much. 

This recipe does use a box of cake mix. Which I’ll be honest there are only a few recipes I will use the boxed cake for. I prefer to have things made from scratch, but this cake is so good. 

Lemon Cake

Ingredients

1 package white cake mix

1 small box instant lemon pudding

3/4 cup oil

1 cup sprite

3 eggs

2 cups powdered sugar

4 tablespoons lemon juice

Directions

Preheat oven to 350 degrees and grease bundt pan. Combine white cake mix, pudding, oil, sprite, and eggs, in a large bowl, with a mixer. Once combined pour into the greased bundt pan. Bake for 35-40 minutes.

When cake is still slightly warm (if it’s too warm the cake will not come out completely), turn pan over onto a serving plate. Try to separate the cake from the pan before turning it over, so that the cake doesn’t tear while flipping the pan over.

Combine powdered sugar and lemon juice for icing and drizzle over the top of the cake. The frosting will drip down the sides of the cake.  

Chocolate Chip Cookies

 My mom got this recipe from someone at her work years ago. These cookies are so good, the batter is even more delicious than the cookies. I eat so much of the batter, I usually get a stomach ache from it. These cookies are so soft and yummy my kids gobble them up quickly.

I grew up eating semi-sweet chocolate chips, I really don’t like them. Semi-sweet is too bitter for me. I only buy milk chocolate now, they are so much better. Use the chips you like best. Also, when baking cookies you want to wait for the bottom of the cookie to be light brown. They will be slightly doughy when they come out, they will be soft when they cool and not doughy. If the cookies are lightly brown on top the cookies will be hard. 

Chocolate Chip Cookies

Ingredients

2 1/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter flavor crisco

3/4 cup sugar

1 teaspoon vanilla

3/4 cup brown sugar, packed

2 eggs

1 bag milk chocolate chips

Preheat oven to 350 degrees. Mix together flour, baking soda, and salt in a bowl with a whisk. Mix remaining ingredients, except chocolate chips, in another bowl with a mixer. When the mixture is smooth, then add the chocolate chips. Mix together wet ingredients, then add the dry ingredients.

Roll into 1 to 1 1/2 inch balls and place on a greased cookie sheet. Cook for about 5-8 minutes or until bottom is slightly brown. Usually no more than 10-12 minutes.  

Chocolate Zucchini Cake

This chocolate cake is one of the best I’ve ever tasted. The cake is great if you have little ones that don’t like to eat vegetables, you cannot see or taste the zucchini. Although, it’s not super healthy to coat vegetables in sugar. The zucchini makes this cake so moist and the cake is really fluffy too. When you take a bite you will not want to stop eating it. I usually have two pieces per sitting each time I make this. 

Chocolate Zucchini Cake

Cake Ingredients

1/2 cup canola oil (or any oil you like)

1 1/2 cups sugar

2 teaspoons vanilla

1 egg

1/2 cup milk

2 cups zucchini, peeled and shredded

2 cups flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Frosting Ingredients

1 cup butter, softened

1 teaspoon vanilla

3-4 tablespoons milk

3 1/2 cups powdered sugar

1/2 cup cocoa powder

Directions

Preheat oven to 350 degrees. Spray 13 X 9 pan with cooking spray. With your stand mixer, combine oil, sugar, vanilla, and egg. Next, mix in zucchini, salt, soda, and cocoa. When mixed well add flour. Pour into prepared pan. Bake for 23-28 minutes. Cake is done when a toothpick inserted in the center of the cake comes out clean. Let cool completely before frosting.

With a hand mixer, beat butter until fluffy about 1-2 minutes. Next add vanilla and 3 tablespoons milk. When combined add cocoa and powdered sugar, add more milk if needed. Mixture will be creamy. Frost cake once it is cooled, if cake is warm the frosting may be melty.

Recipe from: The Baker Upstairs