Thursday, November 21, 2013

Classic Southern Caramel Cake

Classic Southern Caramel Cake
Posted on The Art of Cooking's Facebook Page

1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting

2 cups sugar
1 cup buttermilk
1/2 cup Crisco
1/2 cup butter
1 teaspoon baking soda

Mix all ingredients in a 3-4 quart cast iron dutch oven.
Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235 - 245 on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

No thermometer? Do the cold water test:

Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.

If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

Monday, November 18, 2013

Sea Salt Caramel Brownies

Sea Salt Caramel Brownies
Posted on


1 package fudge brownie mix
Vegetable oil
20 pieces individually wrapped caramels
2 tablespoons milk
1 teaspoon Morton Coarse Sea Salt


Heat oven and prepare brownie mix per on-pack directions. Place brownie mix in 8-inch by 8-inch baking pan and set aside.

Place unwrapped caramels and milk in microwave-safe bowl and microwave on high for 1 minute, then 10-second intervals until the caramels are easily whisked.

Whisk caramel sauce until caramel mixture is smooth and thoroughly combined. Drizzle caramel sauce on top of brownie batter.

Bake brownie batter per package directions. Remove brownies from oven. Sprinkle Morton Coarse Sea Salt over brownies. Cool brownies before cutting.

Crab & Cream Cheese Snacks

Crab & Cream Cheese Snacks
Posted on Rose's Healthy Kitchen Table's Facebook Page

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Saturday, November 16, 2013

Mexican Chicken

Mexican Chicken Posted on Susan Holley Odom's Facebook Page
4 1/2 lb frozen chicken tenders
2- 15oz can corn (drained)
2- 15oz can black beans (drained and rinsed)
2- 15oz can rotel
2- blocks cream cheese

Dump all ingredients over frozen tenders and cook for 6-8 hrs. Before serving shred chicken and serve over chips/rice/flour tortillas and top with cheese and sour cream.

Friday, November 15, 2013

Never-Ending Dryer Sheets


1 Container with an airtight lid (grabbed out of my pantry)
4 sponges cut in half ($1.00 for a 4pk at the dollar store)
1 cup of your favorite fabric softener ($0.30 worth of fabric softener)
2 cups water (free from my tap)


Mix the water and fabric softener into a plastic container.

Add the cut sponges so they can soak in the mixture.

When ready to use, squeeze the excess liquid from 1 sponge and place into the dryer with your wet clothes.
Run the dryer cycle as normal. Once complete place the now dry sponge back into the container of liquid for use next time.

Clothes smell good, are soft and have no static just like the expensive non-reusable dryer sheets.

*Borrowed this picture from ~

Thursday, November 14, 2013

Snickerdoodle Bread

Snickerdoodle Bread
Posted on Gerrie Vernon's Facebook Page

2½ cups flour
2 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
¾ cup sour cream
1 pkg. Hershey's cinnamon chips
3 TB sugar
3 tsp. cinnamon


Cream butter, sugar, salt and cinnamon until fluffy.

Add eggs and mix well.

Add vanilla and sour cream and mix well.

Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.

Add cinnamon chips and stir into batter. Set aside.

Spoon batter into 4 mini loaf pans until about 2/3 full.

Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.

Bake at 350 for 35-38 minutes. Let cool before removing from pan

Peanut Butter Chocolate Eclair Cake

Peanut Butter Chocolate Eclair Cake
Posted on The Art of Cooking's Facebook Page

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4 -ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8 oz) container Cool Whip
1 can chocolate frosting

Spray bottom of 9 X13 pan with cooking spray.

Line the bottom of the pan with whole graham crackers.

In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping.

Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered for 1 minute. Pour over top of cake.

Refrigerate for at least 12 hours before serving!

Thursday, October 31, 2013

Unique Plant Chemicals in Spices

Triglav National Park - Slovenia

Transformation & The Chakras

September Ab Squat Challenge

Seljalandsfoss Falls - Iceland

Rainbow Falls

Peaceful Path


Inside Each of Us....

Imagine With All Your Mind....

Howard Pick Up Lines

Foods That Boost Your Metabolism

Egeskov Castle - Funen Island, Denmark

Don't Quit

Control Your Cravings

Briksdalsbreen Glacier - Norway

Benefits of Color

Benefits of Color

Benefits of Color

Benefits of Color

Beautiful Waterfall

Saturday, October 26, 2013

Apple Crisp Cheesecake

Apple Crisp Cheesecake
Posted on Kari Stoddard Cameron's Facebook Page


1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted


2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple


1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter


In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.

For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

Almond Joy Cookies

Almond Joy Cookies
Posted on Christina May's Facebook Page


1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sunday, October 20, 2013


Posted on The Art of Cooking's Facebook Page

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.

Thursday, October 17, 2013



1 tablespoon salt
1 tablespoon baking soda
1 tablespoon dish detergent
1 cup water
1 piece aluminum foil


1. Heat water in the microwave for 1 or 2 minutes.

2. Cut a piece of aluminum foil that roughly covers the bottom of a small bowl (like a cereal bowl).

3. Pour hot water into bowl. Place salt, soda, and dishwashing liquid into bowl. Place jewelry on top of foil and let it sit for 5 to 10 minutes. Rinse jewelry in cool water and dry jewelry completely with soft cloth. Discard solution after use and make a new batch next time.

4. According to, "this works well for gold-filled, brass, german (nickel) silver, and sterling silver. I have even cleaned jewelry with freshwater pearls, shell cameos and mother of pearl with no problem.".

Monday, October 7, 2013

Cheesy Nacho Bake

Cheesy Nacho Bake
Posted on Recipe Addicts Facebook Page

prep time 15 min
total time 35 min
makes 6 servings, 1/6 recipe (272 g) each


1 lb. (450 g) extra-lean ground beef
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1 can (12 fl oz/341 mL) whole kernel corn, drained
1 green pepper, finely chopped
1/4 cup water
1 pkg. (35 g) taco seasoning mix
3/4 cup light sour cream
7 cups baked tortilla chips (137 g)
1-1/2 cups Kraft Tex Mex Shredded Cheese make it

HEAT oven to 350°F.

BROWN meat in large skillet; drain. Return meat to skillet. Add tomatoes, corn, peppers, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in sour cream.

PLACE half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.

BAKE 20 min. or until heated through.

Substitute 2-1/4 cups chopped cooked chicken for the browned ground beef.
Special Extras:

- Garnish with sliced green onions and chopped fresh tomatoes just before serving.
- Stir 1 can (14 fl oz/398 mL) red beans, drained and rinsed, into cooked meat mixture with the tomatoes.

Sunday, October 6, 2013


Posted on the Recipe Addicts Facebook Page

1 stick butter
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 can (30 ounces) sliced peaches in syrup
1 teaspoon cinnamon
1/3 teaspoon nutmeg

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg.
Separate peaches from syrup.

Mix 1 cup sugar and the other dry ingredients together in a bowl.

Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.

Bake for 45 minutes to 1 hour or until top crust is golden brown.

Peanut Butter Fudge

Peanut Butter Fudge
Posted on Recipe Addicts Facebook Page

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

Friday, October 4, 2013

Carrot Cake in a Cup

Carrot Cake In A Cup
Posted on Recipe Addict's Facebook Page

prep time 30 min
total time 70 min
serves Makes 12 servings


2 ¼ cups flour
2 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sugar
¾ cup brown sugar
1 cup vegetable oil
3 eggs
1 orange, peeled and pureed
2 cups carrots, peeled and grated
12 short, straight rock glasses for serving


1. Preheat oven to 350 °F.

2. Line two 9” baking pans with parchment paper and set aside.

3. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, white and brown sugar. Set aside.

4. In a stand mixer, using the whip attachment, mix eggs and pureed orange. Add vegetable oil. Pour dry ingredients into stand mixer. Once fully combined add grated carrots.

5. Pour batter into prepared baking pans and bake for 35-45 minutes, checking with a toothpick after 35 minutes.

6. Once the cakes have cooled, use a short rock glass to cut out circles of cake. Gently push the cake to the base of the glass. Repeat this process for the remaining glasses. Top with either piped cream cheese or Buttercream Icing.

Wednesday, October 2, 2013

Snickers Fudge

Snickers Fudge
Posted on The Art of Cooking Facebook Page

For the first layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter


To prepare the first layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 X 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.

To prepare the second layer

In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To prepare the third layer

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

To prepare the fourth layer

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.


Posted on Emilys Skinny Friends- Weight Loss Support Group

...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Tuesday, October 1, 2013

Crockpot Tortellini Soup

Crockpot Tortellini Soup
Posted on Recipe Addicts Facebook Page


1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Tuesday, September 24, 2013

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies
Posted on Kims Healthy Friends Facebook Page
Makes 1 dozen brownies)

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Monday, September 23, 2013


Posted on Jonathan Egnisaban's Facebook Page

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

Saturday, September 21, 2013

Turtle Cookie Bars

Turtle Cookie Bars
Posted on Jacquie Bernhardsson Facebook Page

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

Friday, September 20, 2013

Whoopie Pie Cak

Whoopie Pie Cake
Posted on The Art of Cooking's Facebook Page



1 box Chocolate cake mix (prepared per package directions) + 1 extra egg
*cocoa powder for dusting the pan


1 cup butter, room temperature
2 cups Marshmallow Fluff
3 cups powdered sugar

1/2 cup heavy cream
1 cup semisweet chocolate chips

How to Make

Preheat oven to 350 degrees
Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside.
Prepare cake according to package directions, but add in an extra egg to the mix.
Split the batter evenly between the 2 pans and bake for 15-20 minutes until a toothpick comes out clean.
Allow cakes to cool completely.

In stand mixer beat butter and Fluff together until smooth.
Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth.
Spread the filling on top of one of the cakes. Top the filling with the other cake.

In small saucepan bring the heavy cream to almost a boil. Remove from heat and stir in chocolate chips. Allow to cool for 10 minutes and then pour over top of cake.

Notes: you could also bake this in 2 9x9 round pans

Tuesday, September 17, 2013

Apple Cinnamon Loaf

Apple Cinnamon Loaf
Posted on Recipe Addicts Facebook Page

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Sunday, September 15, 2013


CREAMY NEW ORLEANS PRALINES -- A recipe that has been passed down for generations. Easy and so yummy, EVERYONE will ask you for this recipe!
Posted on Health Wellness and Recipe Share's Facebook Page

3 cups sugar
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans

Combine sugar, buttermilk, corn syrup and salt in a very large pan and bring to a nice rolling boil. Add soda (it will foam considerably when soda is added), stir and cook until soft-ball is formed when dropped in cold water. Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons onto greased cookie sheet. (Do it quickly before the candy hardens).

Lemon Angel Hair with Chicken and Spinach

Lemon Angel Hair with Chicken and Spinach
Posted on the Art of Cooking's Facebook Page

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace. I have to use this trick almost every time.

Saturday, September 14, 2013

Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling
Posted on Health Wellness and Recipes Share's Facebook Page
Makes 12-14

3 cups All Purpose Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.