Sunrise Cinnamon Rolls

Whew! Christmas Day was a huge success. All of our kids were home with us and it could not have

been better! God truly blessed us that they could spend Christmas Day with us.

I was recovering from the flu so my sweet, beautiful, talented daughter stepped up and made the cinnamon rolls for Christmas morning breakfast. They turned out beautiful and delicious!

The recipe for these rolls has been adapted from my grandmother Onie's bread recipe. She scalded milk and sifted flour, then she kneaded the bread and let it rise twice. Her bread always turned out beautiful. Over the years I have tried making her recipe into a cinnamon roll recipe, however when baking the center rolls and bottoms are gooey if not cooked long enough. The other dilemma is if I let them cook longer, the tops and edges get too over cooked, even when baked at a lower temperature. So, I have re-worked the recipe so that the rolls are less doughy and more cake-like. I think these have the perfect texture. They have turned out better than I had hoped. The true test? These rolls are eaten up without complaints and I have had wishes for me to make additional batches to last through the holiday vacation.

Enjoy 

• YIELD: 12-16 rolls 
• Prep time: 2 hours 
• Refrigerate overnight 
• Pre-baking resting time: 1 hour 
• Baking time: 25 – 30 minutes 

These rolls are not FAST but are well worth all the effort and time! Make them the day before so that you can pop them in the oven and have warm cinnamon rolls for breakfast. They are so delicious! I wish that I could eat the entire pan full!

Dough & filling Ingredients:

· 1 Box Duncan Hines Yellow Butter Cake mix

· 2 cups all-purpose flour, plus a bit more during the kneading process

· ½ cup whole milk

· ½ cup water

· 2 ½ teaspoons of QUICK rise Active Dry yeast (or one package of Rapid Rise Active Dry yeast)

· ¼ cup white granulated sugar

· 6 tablespoons unsalted butter, melted and slightly cooled,

· 2 large eggs – room temperature

· 2 teaspoons vanilla extract

· 1 teaspoon salt

· ½ teaspoon freshly grated nutmeg

· ¼ cup ground cinnamon

· 1 cup dark brown sugar

· 1 cup chopped pecans


Dough Directions

1. Warm the water and the milk for about 30 seconds in the microwave in a microwave safe bowl. The temperature of the liquid should be between 105°F and 110°F.

2. Sprinkle the active dry yeast on top and add in about 1 tablespoon of sugar, using a small whisk stir well; set aside, undisturbed, until foamy, about 5 minutes. Always check the dates on your yeast and make sure it has not expired.

3. When the yeast has finished proofing, whisk in the melted butter, eggs and vanilla into the yeast mixture until combined.

4. In a large bowl, whisk together the cake mix, flour, the remaining sugar, salt and nutmeg.

5. Make a well in the center of the dry mix and then pour in the liquid yeast mixture and stir with your hands to make thick and slightly sticky dough. THIS IS MESSY but I find that using my hands is the best and easiest method. As you knead the dough and add more flour your hands will become clean.

6. Turn the sticky dough out onto a floured surface and knead until the dough is soft and elastic, about 6 minutes. Keep adding in small amounts of flour until the dough is not sticky anymore. Shape into a ball.

7. Using non-stick cooking spray, coat the inside of a large bowl and add the dough, turning to coat well the entire dough’s surface.

8. Cover with plastic wrap and let rise at room temperature for 1 hour. (The dough may not rise very much and this is due to the cake mix…but letting the dough rest is important. My dough hardly ever grows much. Not to worry.)


Making the Cinnamon Rolls:

9. Line a cake glass baking dish (9” x 13” or larger) with parchment paper making sure the parchment paper goes all the way up the sides.

10. After the rising/resting time, turn the dough out of the bowl onto a lightly floured surface and knead briefly to release excess air.

11. Now, using a rolling pin on a floured surface or pastry cloth, roll out the dough into a large rectangle approximately 11” x 17” (roughly the size of the bottom of a cookie sheet pan)

12. Next, with a stick of softened-room temperature butter, spread the butter out evenly over the dough; go all the way to the edges.

13. Over the top of the butter evenly distribute with brown sugar and then the ground cinnamon and finally the chopped pecans.

14. At the widest edge, gently and as tightly as possible, roll the dough all the way to the other side. Stop with the seam on the bottom of the long roll.

15. Using a sharp knife, cut the dough into 1 ½ -inch slices and place the newly cut cinnamon rolls in the prepared baking pan. Lightly press the rolls to flatten (approximately 3 across and 5 down).

16. Lightly brush the tops of the cinnamon rolls with some melted butter.

17. Use a large piece of plastic wrap cover the dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.

BAKING the cinnamon rolls.

1. 1 hour before baking, remove the rolls from the refrigerator and uncover them. Let them set at room temperature before baking.

2. After the one hour of resting at room temperature, PREHEAT the oven to 350°F. (If using a dark metal pan, reduce the heat to 325°F to bake.)

3. Place the dish in the centermost part of the oven and bake uncovered until they spring back when pressed, 25 to 30 minutes.

4. Remove when done and let them cool 10 minutes in the pan.

While the rolls are baking, prepare the icing:

· 1 stick of room temperature butter

· 2 cups powdered sugar

· 1 teaspoon vanilla extract


1. With a hand mixer and a large mixing bowl, beat the butter until smooth.

2. Add in the powdered sugar and slowly mix until smooth and creamy.

3. Add in the vanilla extract; mix again.

4. Spread icing over the warm cinnamon rolls.



NOTE: You may freeze the baked rolls for up to 2 weeks. Cool completely before freezing and seal them tightly in plastic wrap. Before serving thaw and then warm up individual rolls for about 10 seconds in microwave and glaze before serving.

Crockpot Broccoli Cheese & Rice Casserole

This is such an easy casserole to make and you don't have to do a lot of cooking. No boiling rice, no steaming the broccoli, no sauteing the vegetables - just throw it all in a crock pot and cook it until done! 

Who has a lot of time Thanksgiving morning to do a whole lot of cooking? I like to use some of my small kitchen appliances to help me make the day easier...so why not cook some traditional Thanksgiving side dishes in unconventional ways?

Here's a traditional side dish found on most Turkey Day tables. I make this from ingredients I usually have stocked in my pantry. This casserole is so creamy and delicious! It always turns out perfect. It is an excellent side dish to compliment chicken, turkey, or fish! Stand back because there will be a stampede for second helpings.

Ingredients:
1 ½ cups UNcooked long grain white rice

1 cup shredded sharp cheddar cheese (about 4 ounces)

1 bag (about 16 ounces) frozen broccoli florets, frozen (Do not thaw)

5 medium carrots, peeled and thinly sliced (about 2 cups)

1 small onion, peeled and chopped finely (about 1 cup)

1 can (10 ¾ ounces) condensed cream of chicken

1 can (10 ¾ ounces) condensed cream of mushroom Soup

1 can (10 ¾ ounces) condensed cheddar cheese Soup

1 teaspoon ground dry mustard (optional)

1 ½ cups low sodium chicken broth (or chicken stock)

You do not have to add salt because the soups are condensed and rather salty. Add additional salt & pepper after cooked if desired.

*Optional ingredients to make this recipe with chicken for a complete meal:

2 pounds skinless, boneless chicken breast halves - thawed (or chicken tenderloins … I use frozen chicken tenderloins and I don’t thaw them).

Directions:
1. Line a 5-quart crockpot with a crockpot liner or spray generously with vegetable cooking spray and set the temperature to low.

2. In a separate large bowl, stir together all the condensed soups…do not dilute; and then stir in the dry mustard very well.

3. Now it's time to layer the ingredients into the crockpot: FIRST LAYER: Place the rice in the bottom of the slow cooker.

*OPTIONAL:  chicken would be the next layer if making the complete meal  

4. Next layer is the broccoli and carrots; 

5.  Now pour in the entire mixture of soups. DO NOT STIR.

6. The final topmost layer is the 1 cup of shredded cheddar cheese.

7. Slowly, pour the broth around the edges of the crockpot; DO NOT STIR!

8. Cover the crockpot with the lid and slow cook on low for 6 hours (Or high for 3 hours) or until the rice (and or chicken) is cooked through.

9. Stir the rice and vegetables before serving.

Football Party Bread

Our family loves football Sundays; the fall weather, hanging out with family and friends, being lazy...and FOOTBALL FOOD!

If you're having a crowd of people over to watch the game...and you're on a budget, this loaf of bread...or should I say... this football stadium sized bread, is the best!
I really enjoy this bread recipe because it is so easy to make and tastes so good! It is sturdy enough to slice up for the best and biggest sandwiches, or to make a pull-apart appetizer, or even shape into Hoagie rolls for sub sandwiches. However you like your bread sliced, this recipe is fast, easy and cheap.

NOTE: I really like to make a pull-apart appetizer for huge parties. After the bread is baked and cooled, I cut a smaller grid on the top. I then melt butter and pour over the cut bread, then I generously sprinkle it with jalapenos, cheddar and pepper jack cheeses and cooked bacon crumbles. I warm the bread in a very warm oven until the cheese is gooey and all melted. I serve this monster bread on my football stadium sized, 20-inch pizza pan and let the hungry mob of people have at it. They dive int and pull off bite-sized pieces and eat! This is THE BEST, big party appetizer and will feed an army of family and football friends.
I use this as my "go-to" appetizer for huge tail-gate parties.

BTW, this recipe makes a yummy pizza dough. ;D

ENJOY!

The small pin holes are where I tested the inner temps with the digital

digital thermometer. My baking pan is a 20" pizza pan...

so this bread is HUGE in my picture.

Ingredients:

• 5 & 1/4 cups of bread flour (all-purpose will work, too, just not as well as bread flour. Click here to see why bread flour is different.)
• 2 cups of warm water (105F degrees - 110F degrees)
• 2 Tablespoons + 1 teaspoon of fast rising yeast (the fast rising yeast allows you to throw the recipe together without proofing of the yeast in warm water).
• 4 Tablespoons of sugar
• 1 teaspoon salt
• 3 Tablespoons of cooking oil
  (I use extra virgin olive oil but you can use: vegetable, safflower, canola...any cooking oil you choose)

Directions:

1. Prepare a large baking pan (I use a big, 20" round pizza pan), lined with parchment paper, but you can also sprinkle your pan with a bit of corn meal to prevent the dough from sticking to the bottom of your baking pan. Set aside.
2. Warm your oven to 170F degrees.
3. Now, put the water, oil, sugar, salt, and yeast into the bowl of a stand mixer, with the dough attachment, and turn the mixer on low speed. (I use a heavy duty stand mixer...but if you dare, you can hand mix and knead this bread).
4. VERY S-L-O-W-L-Y add in the flour with the mixer on the lowest speed. As the dough incorporates you can speed up the mixer to handle the stiffness of the forming dough.
5. The dough will be sticky. Turn the mixer up to a medium speed and let it KNEAD the dough for about 5 minutes to release the gluten in the the flour.
6. Turn off the mixer. Lightly grease your hands and remove the sticky dough from the bowl and place it on a large baking pan.
7. Smooth the top into a nice, big, round dough ball. I swirl a bit of extra virgin olive oil over the top of the bread and coat the exposed dough.
8. Spray a sharp knife with cooking spray and cut a grid or some venting slices on the top of the bread. You have to push a bit to get the dough to slice, but this makes the bread fancier in looks after baked and allows the bread to rise taller as it bakes.
9. Place in the warm oven, uncovered. TURN OFF THE HEAT! Let the bread rise for about 25 minutes.
10. Remove the bread, gently.
11. Preheat the oven to 350F degrees.
12. Bake the bread in the center-most-position of your oven for about 25-35 minutes (it depends on your oven).
13. I pull my bread out at about 25 minutes to check the center-of-the-bread-temperature with a digital thermometer. (If you don't have a digital thermometer, you should really invest in one!) When the inner temp is 190F Degrees, IT IS DONE!
14. Pull the bread out of the oven, cover it with a dry dish towel, and let it come to room temperature before slicing.

ENJOY!

Fried Okra & Onions without Breading

My family really, really enjoys fried okra, but we don't like all the breading...it's too much! Today, I had a hankering for some fried okra and onions to serve as a side dish to the smothered hamburger steaks I was going to make.

I went to the fresh market to get some of the last of the summer okras. I also grabbed a small yellow onion. I came home and sliced up the okras. Now, the okras are a bit fuzzy on the outside and a bit sticky, however, at this stage, uncooked, they are not a bit slimy.

I also peeled off the outer thin, papery onion skin of the onion and coarsely chopped it up while my big, black, iron skillet and oil preheated over a medium-high heat. I could just barely wait for the oil to get hot enough to put toss in the okras and onions, but at last the oil was just perfect.

I really enjoy the sounds of sizzling okra; it makes my mouth water knowing how much I'll enjoy this scrumptious side dish. I know you'll like this too!
Enjoy!

Ingredients:

• 25 - 30 fresh okra spears - sliced about thinly
• 1 small yellow onion - coarsely chopped (skin removed)
• 1/2 cup cooking oil (I use peanut or vegetable oil)
• salt & pepper to taste 
• Large black iron skillet or large frying pot or skillet
• Large plate or bowl for cooked food
• Paper towels for draining cooked food
• large slotted spatula or spoon

DIRECTIONS:

1. Cut up the okra about the thickness of a nickel or quarter. Discard the pointed tops.
2. Remove the outer skin from the onion and coarsely chop.
3. Heat the oil in a thick black skillet (or heavy, thick bottomed, large frying pan), over medium-high heat.
   
   
   
   
4. When the oil is good and hot, gently add in the okras and onions.
   
5. Let them cook for a good 5 minutes and gently turn them.
6. Repeat step #5 about every 5-7 minutes...and continue to cook until the okra and onions turn a deep, dark, caramelized brown.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
7. Using a slotted spoon or slotted spatula, remove all the cooked okras and onions onto a paper towel lined plate or bowl.

Easy $1 Store Fall Crafts - Complete in 1 Day!

I really enjoy crafting but I don't have a lot of time, so lengthy, multi-day crafts definitely do not fit into my schedule. I still want to have some time to play with crafts (who doesn't?). So, I went to the dollar store to see if I could find some cheap items to craft with a Fall theme.

2014, Photo is copyrighted to D.L. Baker

As I walked the aisles I couldn't imagine anything...so I pulled out my phone and perused Pinterest for some quick ideas.
This is what I came up with. The three different crafts I did in about 3 hours...in between the mountain loads of laundry.

Candy Corn Candle Bowls:

1. Round bowls -two of them - $1 each
2. Two bags of candy corn
3. L.E.D. tealights (fake candles)

Directions:

1. Open the bags of candy and pour the candy corn equally into each bowl.
2. Add the L.E.D candlelights (DO NOT USE REAL CANDLES! I cannot fathom having to put this disclaimer on here, but there are just some really unenlightened people out there.)

Lollipop Ghosts

2014, Photo copyrighted to D. L. Baker

1. Single bag of wrapped Tootsie Roll Lollipops.
2. Equivalent number of paper towels (or coffee filters, large & white) I found that they are thinner so the lollipop wrappers shown through. I opted for the select-a-size paper towels, instead).
3. Cheap orange or black ribbon
4. Black marker (I used a Sharpie marker pen)

Directions:

1. Wrap each lollipop with a paper towel.
2. Gather and secure each paper towel under the lollipop with about 5 inches of ribbon and tie in a bow. I curled the ends. (Don't tie in a knot in the ribbon; it is too difficult to remove it when ready to eat the lollipop).
3. Using a black marker, I drew on the eyes and mouth.
4. If you have plastic wiggle eyes, you can glue them on with a dab of glue.
5. Place the lollipop ghosts in a large bowl.

Autumn Fall Leaves Bowl

2014, Photo is copyrighted to D.L. Baker

1. Two bags of loose fall leaves (or a fall leaves garland)
2. Thick and tacky craft glue (I had some Mod Podge leftover from a previous craft project)
3. Sponge paint brush
4. Big round or any shape plastic bowl. I used a large bowl for my project, but any size bowl will work.
5. Plastic wrap

Directions:

1. Open the bags of loose fake fall leaves.
2. Place some plastic wrap around the outside of the bowl. Be sure to cover the bowl tightly and thoroughly.
3. Cover your work area with some parchment paper or waxed paper...something that will not stick to the wet glue. I used parchment paper.
4. Pour out some craft glue into a paper cup or throw-away bowl. 
5. Flip the bowl upside down on the parchment paper.
6. Using the sponge brush lightly coat the the outside of the plastic covered bowl.
7. Now brush some glue on each leaf and place on the bowl. START on the very bottom of the bowl. Be sure to overlap each leaf and make sure there are not any gaps. 
8. Lightly coat the outside of each leaf with glue. 
9. Continue until the bowl is completely covered.
10. I let my leaves go way over the top edge and curl out onto the parchment paper. You don't have to do that, but the end result is that the bowl has a fluted edge.
11. DO NOT TURN THE BOWL OVER. Let it completely dry. This takes about 1 hour.
12. After the first coat of glue is dry, use the sponge brush and glue to add another layer of glue to the outside of the leaves.
13. Let this dry for 2 hours.
14. Once the bowl is completely dry, very gently turn the bowl over and pull the plastic wrap to release the leaf bowl from the underside plastic bowl. This takes a bit of pulling. I also used my finger and pushed it between the plastic and the inner bowl. Be gentle. It will come loose.
15. Now, remove the plastic wrap from the inside of the leaf bowl. Again, go slow and be gentle.
16. Let your new bowl set to finish curing.
17. Only store non-edible food items in the bowl. It is for decoration only! (Again, I cannot fathom the idea that some people are so unenlightened that I have to add this disclaimer to the instructions).

Cafe Chocolate Cream

This is a dessert that, in the French language, is called "Pot de crème". 

According to Wikipedia it means "pots of custard" or is referred to the little pots in which the desserts were usually served. No matter what you call this dessert, it is the most decadent,  chocolatey, rich, creamy dessert, ever! The custard's texture is like silk; however, it is slightly less firm than that a traditional pudding or custard. Nevertheless,  it is very delicious. 

I made this dessert in less than five minutes and it was ready to serve in 2 hours. The list of ingredients is few: whole eggs, chocolate chips morsels, boiling coffee. As an extra added option, you might add in a splash of your favorite flavored liqueur.

This dessert is so rich that tiny bit goes a long way! This simple recipe will make eight small servings. Traditionally, this recipe was served in small ceramic or clay pots, but because it is so rich, I suggest small ramekins, or even large shot glasses. It is nearly impossible to eat a large serving of this rich dessert; that is why I serve it in smaller containers.

Here is my version of Pot de crème. NOTE: if your coffee is not heated to nearly boiling, your custard will be runny. It is extremely important to heat your coffee to the boiling point for a successful custard.

It is very important follow the recipe as closely as possible or the custard will NOT set up!  Also, this is a loose custard and not as firm as a cooked custard.

Ingredients for Custard:

• 10 ounce package of semi-sweet chocolate morsels (don't use white or milk chocolate morsels as they will not set up well) MUST BE ROOM TEMPERATURE!
• 4 large whole eggs (discard the shells) MUST BE ROOM TEMPERATURE!
• 6 ounces of nearly boiling brewed coffee
• 1 teaspoon vanilla extract
• 1/2 a shot glass coffee liqueur (or brandy, or amaretto, or Irish cream...) (DO NOT use more liquid or it will ruin the custard) 

Ingredients for Topping:

• 1/2 cup very cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions for Custard: Note: (I used small ramekins in the photo above, but most of the time I use large shot glasses or very small brandy snifters to serve this dessert. I can usually get six to eight serving from this single recipe.)

1. In a large blender or food processor, combine all the eggs and the entire contents of the package of semi-sweet morsels into the blender/processor (not a hand or stand mixer)
2. Cover with the blender lid and pulse several time to incorporate the eggs and morsels... only enough to slightly break up the morsels...do not overblend.
3. Heat the brewed coffee to nearly boiling.
4. Remove the center cap on the lid. Turn on the blender to chop/blend and slowly drizzle in the very hot coffee.
5. Add in the vanilla extract and flavored liqueur.
6. Stop blending and pour equal amounts into your serving cups.
7. Refrigerate for, at least, 2 hours until set and thickened.

Directions for Whipped topping: Just before serving.

1. Whip the 1/2 cup of heavy whipping cream only AFTER the chocolate cream has set up. 
2. Use a clean mixing bowl or clean processor. 
3. Add the 2 teaspoons of powdered sugar and vanilla extract to the cream. 
4. Process on a high speed until thick but not too stiff. 
5. Spoon onto the top of the chocolate dessert just before serving. 

Almost No-Bake Lemon Cheesecake

If you are impatient, like me, you don't want to have to wait 24 hours for a cheesecake to cool down to eat it! I am not very patient person when it comes to eating pie! When I've made a cheesecake it is a MUST to wait for it to cook, cool down, and then refrigerated overnight before you can even cut into it and eat it! AHHHH!
I came up with a speedier method for a cheesecake that can be made in about 4 hours instead of 24 hours! YIPPEE!!!

Yes....it still requires a bit of patience, but it is well worth the few hours, really.

This is not a traditional cheesecake, as it is completely egg free, therefore it is not a custard based pie. No worries because you won't sacrifice the rich creamy, smooth texture associated with cheesecake. This recipe promises the most decadent parts of a cheesecake: the sweetness from the sugar and the velvety texture from the cream cheese and sour cream.
The secret to getting this cheesecake to set up into a firm, sliceable wedge of pie is the added fresh lemon juice. When lemon juice and dairy come together, a magical chemistry thing happens...it gets firm and thickens up. Chemistry is a good thing here!

As the recipe says, "Almost No-Bake" as I bake the graham cracker crust for seven minutes so it will set up firm. That is all the baking required here.

I know you will like this lemon cheesecake AND it will satisfy your instant gratification sweet tooth.
Enjoy!

Equipment & Supplies:
10-inch springform pan
Heavy duty mixer and large mixing bowl
Small grater/rasp
Juice strainer
Lemon squeezer
Scraping spatula
Measuring spoons
Measuring cups
Large measuring cup
Rolling pin
Gallon size zipper style bag (I use the freezer style as they are thicker and resist punctures)
Oven & timer
Hotpads

Crust Ingredients:

• 2 bricks of graham crackers (from a box. About 18 full graham cracker rectangles)
• 1/2 stick of melted butter
• 3 tablespoons honey

Directions for Crust:

1. Preheat the oven to 350 F degrees.
2. Using the zipper bag & rolling pin, place the graham crackers into the bag, zip up the bag and crush the crackers with the rolling pin until it looks like sand.
3. Open the bag and add in the melted butter and honey.
4. Massage the bag to incorporate the butter and honey until it looks like wet sand and lumps up slightly.
5. Pour this into the bottom of a springform pan and press it down with your hand until it is firmly packed.
6. Place the crust into the oven for 7 minutes. Remove and let it cool.

Lemon Cheesecake Filling Ingredients:

• 4, 8 ounce packages of cream cheese - unwrap them and let them set out on the counter for, at least, 30 minutes before using.
• 2 cups regular sour cream
• 8 whole large lemons
• 2 cans of sweetened condensed milk (do not used evaporated milk)
• 1/2 cup powdered sugar (do not use regular sugar as it will be grainy in texture)
• 2 teaspoons lemon zest

Directions for Lemon Cheesecake Filling:

1. Wash and rinse all the lemons. 
2. Next, only two lemons and using the rasp you will rub it back and forth to remove some of the outer skin of the lemon. Do not rub too hard as to get the white pith part of the lemon, this pith is really bitter. Try to only get the oily dark part of the yellow skin. Set aside.
3. Slice all eight lemons in half and then squeeze the juice from ALL 8 lemons, using the lemon squeezer or a wooden spoon, into a measuring bowl. Strain out the seeds and most of the pulp using the strainer. Set aside.
4. In the large mixing bowl, add in all the cream cheese and sour cream. Use the paddle attachment or regular beaters and turn the mixer on medium high and beat until creamy and light.
5. Add in the two cans of sweetened condensed milk and powdered sugar. Mix well until creamy.
6. Now pour in the ALL the strained lemon juice (it should be about 3/4 cup of lemon juice).
7. Slowly mix and watch the filling begin to thicken...it will still look loose, but that is normal. As it sits, it WILL thicken, naturally.
8. Add in the lemon zest and stir it in.
9. Pour the filling onto the cooled graham cracker crust. Smooth the top with a spoon.
10. Cover with a plate or plastic wrap and put the whole springform pan into the refrigerator for at least 3 hours. AS it cools it will get even thicker.
11. When it has completely cooled, take a knife and go around the outer edge of the pie to loosen it from the edge of the springform pan.
12. Remove the outer springform ring.
13. Using a bit of water, wet a sharp knife and gently slice the cheesecake. 
14. Serve with some fresh whipped cream or fruit puree'.

Store all leftovers in the refrigerator in a covered pie holder.

Almost No-Bake Lemon Cheesecake

If you are impatient, like me, you don't want to have to wait 24 hours for a cheesecake to cool down before you get to eat it! I am not very patient and when I've make a cheesecake it is a MUST to wait for it to cook, cool down, and then refrigerated overnight before you can even eat it! AHHHH!
I came up with a speedier method for a cheesecake that can be made in about 4 hours instead of 24 hours! YIPPEE!!!
Yes....it still requires a bit of patience but only a little...uh, huh!

This is not a traditional cheesecake as it is completely egg free...therefore it is not a custard pie. However, no worries because you won't sacrifice the rich creamy, smooth texture associated with cheesecake. This recipe promises the most decadent parts of a cheesecake: the cream cheese and sour cream.
The secret to getting this to set up into a firm, sliceable wedge of pie is the fresh lemon juice. When lemon juice and dairy come together a magical chemistry thing happens...it gets firm and thickens up.
Chemistry is a good thing here!

As the recipe says, "Almost No-Bake" as I bake the graham cracker crust for 7 minutes so set it up firm. That is all the baking required here.

I know you will like this and it will satisfy your instant gratification sweet tooth.
Enjoy!

Triple Chocolate Cheesecake

First, this is just a luxurious, silky, creamy, decadent dessert. A chocoholic's dream come true!
Secondly, I don't know why this is called a cake? It has no typical cake properties, except the eggs. This is a sweetened cheese custard that is very time consuming to prepare, BUT the reward is nearly heavenly.

Every time I make a cheesecake for my family and friends, they come running for a slice. They know that this is a piece of heaven on earth...and they want their portion. Sadly, to make this decadent dessert will take two days, therefore, patience is a virtue.

Once you take your first bite of the chocolate heaven, you'll be hooked, and stopping is nearly impossible. I call this recipe triple chocolate because there are three different chocolate layers. The bottom layer is a dark chocolate cookie crust. The second layer is the silky chocolate cheesecake and the topper is fudgy chocolate ganache.

I know this will become an all time favorite dessert for you!

Supplies Needed:
Large, 10 inch springform baking pan
Heavy duty stand mixer with large mixing bowl and paddle attachment
Mini food processor or a zipper style plastic bag and rolling pin (something to crush the cookies)
Scraping spatula
Measuring spoons
Measuring cups - for dry ingredients
Medium glass microwaveable bowl
A casserole dish for holding 4 cups of water - this is for adding moisture to the oven while the cheesecake bakes.
Cooling wire rack
Timer
Hot pads to protect your hands from the hot pans.
Plastic wrap
Wooden spoon or additional spatula (for stirring chocolate chips)


Ingredients for Bottom Crust Layer:

• 1 package of Keebler Fudge Stripe Chocolate cookies (DO NOT use any chocolate cookies that have chocolate chips or a cream filling)
• 3 Tablespoons of melted butter (salted butter is what I use)

Ingredients for the Cheesecake filling

• 4, 8 oz. packages of cream cheese, softened to room temperature (I used 1/3 less fat cream cheese)
• 2 cups sour cream - room temperature (I used light sour cream...I don't recommend using fat free)
• 4 large whole eggs (discard the shells) You'd be surprised how many people ask about the shells...really! 
• 1 cup white granulated sugar (normal table sugar)
• 1, 12 oz package of semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Ingredients for Top Ganache Layer

• 1, 12 oz package of semi-sweet chocolate chips
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2/3 cup heavy whipping cream (do not substitute with any other milk!)

Directions for Crust - bottom layer

1. Preheat the oven to 350 degrees F (180 degrees C)
2. Crush all the cookies to a coarse sandy texture.
3. Open the lid and add in the room temperature butter and process about 15 seconds to fully incorporate the butter.
4. Put the springform pan together and close the latch. Pour and press the cookie/butter crumble to the bottom of the pan.
5. Place the pan in the oven for 7 minutes. Remove and let it cool while the filling is being made.

  Directions for Cheesecake Filling

1. Pre-heat the oven to 350 degrees F (180 degrees C)
2. Place the 4 cups of water into the casserole dish and place on the lowermost rack in the oven. This will stay in the oven during the entire baking process to add moisture to the cheesecake.
3. In the bowl of your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the cream cheese, on medium low speed, until creamy smooth. Using a rubber spatula, scrape the sides and bottom of the mixing bowl.
4. Add in the two cups of sour cream and mix well until smooth and creamy. Again, scrape the sides and bottom of the mixing bowl with the rubber spatula.
5. Add in the one cup of sugar, vanilla extract and almond extract. Mix until creamy again. Scrape the bowl.
6. Add in the contents of the four eggs, one at a time. Mix in between each addition. At first the batter will look plastic, but then will become yellowish in color and creamy.
7. Now, in a separate microwavable bowl, pour in the contents of one package of chocolate chips (reserve the second package of chocolate chips for the top ganache layer). Heat in the microwave for 1 minute. Remove and stir the chips until they are all melted. Re-microwave for an additional 20 seconds if necessary, but do not overheat or it will ruin the chocolate and become grainy.
8. Turn on the mixer to a low speed. Slowly pour the MELTED chocolate chips into the cheesecake batter and mix until fully incorporated. Scrape the bowl well and mix additionally.
9. Pour the chocolate cheesecake batter over the cookie crust in the springform pan. Gently smooth the top.
10. Bake for about 50 - 55 minutes or until firm  (NOTE: the center of the cheesecake will look a little wet and wobbly). 
11. Remove the cheesecake from oven and carefully place on the cooling wire rack.
    NOTE: DO NOT remove the cheesecake from the springform pan. Allow the cheesecake to stay in the springform pan for 12 hours before removing.
12. Insert a knife or spatula at the inside edge of pan an gently go around the outer edge to loosen the cheesecake (This will prevent the surface from cracking as it cools). 
13. Let the cheesecake cool, on the wire rack until it comes to room temperature, about 2 hours.
14. Cover with some plastic wrap and refrigerate for an additional hour before adding the top layer with the ganache.
15. After an hour in the refrigerator, remove and cover with the final layer of chocolate ganache.

Directions for Top Ganache Layer

1. Clean, rinse, and dry the microwavable bowl that was used to melt the chocolate chips for the cheesecake. BE SURE TO DRY COMPLETELY!
2. Add in the 2/3 cup of whipping cream and butter. Place in the microwave, High power, for 90 seconds (1.5 minutes)
3. CAREFULLY remove the bowl from the microwave and pour in the last, entire package of chocolate chips. DO NOT STIR...just let this sit for about a minute.
4. Gently stir the chocolate chips until all the chips have completely melted.
5. Remove the cooling cheesecake from the oven and remove the plastic covering. 
6. CAREFULLY pour the melted chocolate ganache over the top of the cheesecake. Smooth the top. 
7. Cover, without touching the chocolate topping and place back into the refrigerator for 8 - 12 hours.

HOW TO SLICE & SERVE:

• When completely cooled, wet with water a very thin, sharp knife and then slice the cheesecake. This is very rich cheesecake so a small slice is super. 
• Be sure to clean and re-wet the knife before cutting each slice! 
• Garnish the plate with chocolate syrup or fruit puree'.

Summertime Cream Cheese Pound Cake

One of my favorite cakes to make; simple and easy, moist and dense, not too sweet, with a hint of citrus. This is the most delicious pound cake, ever. I never have enough to go around, that’s why I usually make a second batch. Sometimes I slice it and then freeze it for the unexpected guest. I pull out a slice, microwave it and it tastes just like I pulled it fresh from the oven.

I even enjoy slicing some fresh strawberries and adding a dollop of fresh whipped cream. Oh sweet goodness!

• Yield: One 12 cup Bundt pan (or two 6 cup small Bundt pans) 
•  Prep time: 20 minutes 
• Baking time: 1.5 hours (large pan) / 1 hour (small pan) 
• Cooling time: (1 hour)

Ingredients:

• 3 sticks unsalted butter – room temperature 
• 1, 8 oz. package of cream cheese – room temperature 
• 6 whole eggs – room temperature, discard the shells 
• 3 teaspoons vanilla extract 
• The zest of 1 lemon (or orange zest) Substitution: 2 teaspoons lemon juice concentrate or 1 teaspoon orange extract 
• 3 cups granulated sugar 
• 3 cups all-purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon salt

Equipment/supplies:

• A very large mixing bowl 
• heavy duty mixer 
• measuring cups & spoons 
• micro plane for zesting the lemon 
• Spatula and or wooden spoon 
• 12 cup Bundt pan (or two 6 cup Bundt pans) 
• Oven & timer 
• Hot pads 
• Cooling racks 
• Small baking dish & 2 cups of water

Directions:

1. Generously coat the inside of the Bundt pan (or pans) with non-stick cooking spray, set aside. 
2. Preheat the oven to 325°F. 
3. Place a small pan of hot water into the oven on the bottom most rack. 
4. Make sure the other rack is in the center most position of the oven. (The water prevents the cake from drying out while cooking) 
5. In a very large mixing bowl, beat the butter and cream cheese until creamy. 
6. Incorporate the sugar and mix until light and fluffy. 
7. Add in one egg at a time and lightly mix between eggs. Repeat this with the remaining 5 eggs. 
8. Now add in the zest of one lemon (or orange or the extract or concentrate) and mix until blended. 
9. Add in the flour, salt, and baking powder. Hand stir with a large spoon or spatula until the flour is incorporated. Now using the mixer blend until completely mixed. 
10. Carefully spoon the batter into the already greased Bundt pan (or pans). Smooth the surface. 
11. Place the pan on the center most rack. 
12. Bake at 325°F for 1 & ½ hours – for the 12 cup Bundt pan, OR 1 hour for two 6 cup Bundt pans. Check for doneness using the toothpick method. When inserted into the baked cake the toothpick should be dry when pulled out. 
13. When completely baked, remove from the oven and place onto the cooling racks for 15 minutes. 
14. Invert onto a platter, cover with a dish cloth and let it continue to cool on the racks for another 45 minutes before slicing. This will prevent the cake from tearing and crumbling when cut. 
15. Store any leftover (that’s funny) slices and sealed in an airtight container. Freeze the sliced pound cake in individual slices wrapped in the freezer. Pull out a slice, remove the plastic, cover with a paper towel and then microwave for 45 seconds on high power.

9APR2014

 I'm thrilled and blessed to be a Texan, and one of the best parts of being a Texan is Bluebonnet season! The colors are vibrant and deep. They do have a sweet smell, sort of reminds me of Wysteria...a bit.

Along the feeder road at Hwy 360 north, Euless, TX

Bluebonnets are wild and you can spot them growing just about everywhere. These were in Euless, TX along the feeder road of Hwy 360 North.

Dannielle 9APR2014

 This is my beautiful daughter, Dannielle. She is way more beautiful than the bluebonnets!

Dianna 9APR2014

ME! A Texan never gets tired of stopping to take a picture of the bluebonnets.

Cupcake Wedding Dress for Bridal Shower

Our eldest son is going to be married soon and our future daughter-in-law recently had a bridal shower, in which I was asked to make the bridal shower cake. Of course, I was thrilled to be asked, but at the same time, I was a bit overwhelmed as I am not a professional cake decorator and some things are way beyond my capabilities.
I am an excellent cook and baker but decorating cakes is another and totally different skill set altogether.

I immediately started researching recipes and found several pictures of cupcake wedding dresses. What a cute idea. Possibly simple. I can do this...yes!
My plan was to whip up a batch of a simple buttercream frosting and arrange the cupcakes so that they made a dress form...just like the photos reveal.

So as a precaution, a couple of weeks before the bridal shower, I was prompted by the Holy Spirit to do a practice run. I gathered up my few cake decorating tools and I made a single batch of white cupcakes. Now the cupcakes were absolutely perfect. I thought the frosting was good too, but after frosting the cupcakes I realized that this recipe was horrible. The particular buttercream frosting was entirely too yellow and tasted like colored butter. ICK!  The frosting held up for the first few minutes and then sort of slid over the sides of the cupcakes, like a snowman melting on a warm winter's day. I had followed the recipe exactly from a website; a website that specialized in cupcakes. My theory of why it failed is that they must have gotten the wrong measurements in the recipe ingredients. I double and triple checked my measurements, too. I was frustrated! My first run was a failure. However, my family scoffed them up like hotcakes and said that they were extra yummy, but the frosting was too buttery. (Like I already knew that.)

I began to panic and the thought of embarrassing my son, future daughter-in-law and her family. It would be terrible to show up to the wedding shower with cupcakes that looked like the local kindergarten decorated them. That night I did some major praying. I asked the Lord to help me find a great frosting recipe and the skill to do this correctly and beautifully.  That night I had a dream in which God revealed the right ingredients and even showed me a short video of how to accomplish the cupcake decorating. Hooray!!!

The week before the shower I bought a thick foam core board, which I purchased from a craft store. I used wedding decorated scrapbook paper and glued them to the board. I let this dry for several days. Now, the day before the bridal shower, I made the thirty-six cupcakes so they would be cooled and not have to rush to bake the cupcakes. On the day of the bridal shower I only wanted to frost the cupcakes.

So, here we go again and there was no time for failure. I got up
early on the morning of the shower and got completely dressed: hair, makeup, and decorating clothes. I donned my apron and began mixing up the frosting...with the right ingredients the Good Lord sent to me in the dream.  ARE YOU GOING TO ASK ME IF IT TURNED OUT WELL? ....

I set the cupcakes out in the dress design, stuffed the piping bags with the two different colored frostings and piped the frosting onto the cupcakes.
My daughter, Dannie and I used sugar pearls for added decoration and two different colors of frosting for the dress.

So, as you can see, the cupcake dress was beautiful and delicious! (Thank you Lord)




Ingredients for Cupcakes:

2 boxes of Duncan Hines White cake mix
6 egg whites (save the yolks for a quiche or pudding)
2/3 cup plain Greek yogurt
2 cups water
2 teaspoons clear vanilla flavoring (most often can find at a craft store in the cake decorating section)
1/2 teaspoon almond extract
3 cupcake pans (12 muffin cups in each pan)
36 white parchment cupcake liners
Non-stick cooking spray
1 large mixing bowl and
Stand mixer (or heavy duty hand mixer)
2 small bowls
#24 disher (aka cookie scoop which is about 1&3/4 ounces of batter)
Wire cooling racks...or cover the counter with thick towels.

 Directions for cupcakes:
1. Line all the cupcake pan cups with a parchment cupcake liner.
2. Lightly spray each liner with non-stick cooking spray and set these aside
     for later.
3.  Preheat oven to 350F degrees
4.  In the large mixing bowl dump in the dry cake mixes from both boxes.
5.  In two separate bowls, crack the eggs and separate the yolks from the
     whites -- discard the egg shells.
6.  Add the egg whites only to the powdered cake mix.
7.  Add in the greek yogurt, water and clear vanilla flavoring.
8.  Turn the mixer to the lowest setting and mix for about 1 minute then
     with a spatula, scrape the sides and bottom of the bowl.
9.  Up the mixer speed to medium and let it mix the bowl for about
    2 minutes. Stop mixer and remove beaters.
10.  Using the disher scoop out the batter, do not fill the disher completely.
       and empty the disher into one of the cupcake liners.
11.  Repeat this for the remaining 35 cupcake liners.
12.  Place the pans in on the oven racks. Make sure the racks are not in the
              bottom most part of the oven. Try to get them as close to the center of the oven as possible.
              IF necessary, only bake two pans at a time.
13. Set the timer for 17 - 20 minutes. When at the 17 minute mark, test one of the center cupcakes with a
      toothpick for doneness.
14.  When done, remove the hot cupcakes with tongs to a wire rack and let them COMPLETELY COOL,
       about 30 to 40 minutes.
15. After they are cooled completely you my decorate them with frosting or ganache. You may also fill the
     centers with fruit jams or puddings/creams before frosting.

Buttercream Frosting Ingredients:
1/2 cup of room temperature butter - unsalted
1/2 cup of vegetable shortening
1/3 cup heavy whipping cream
2 teaspoons clear vanilla flavoring (or 1 teaspoon vanilla extract)
3 to 4 cups of powdered sugar (do not use regular sugar!)  I wanted my frosting to be stiffer so I used more powdered sugar.
Decorator's gel color - any color you want (since these are gelled colors they can be very dark, so a little bit goes a long way. I used a toothpick and dipped the tip into the gelled color and then into the uncolored frosting. I would mix with the mixer and check the color. Add more until the desired color has been reached.)

Frosting Directions:

1. In the large mixing bowl put in the room temperature shortening and butter. Mix on a high speed until
    smooth and creamy.
2. Add in the vanilla flavoring and 1 cup of the powdered sugar. Turn the mixer on a low speed, mix until
    incorporated.
3. Add in the whipping cream and mix well again.
4. Slowly incorporate more powdered sugar until you reach the desired consistency for your decorating
    needs.

ALL cream filled cupcakes and buttercream frosted cupcakes MUST be refrigerated!

Tex-Mex Corn Casserole

The first time I ever ate this casserole it was prepared for me by my cousin at a dinner

party. It was the highlight of my meal. This is not merely cornbread with corn in it, NO! This is a creamy, moist side dish that is pure yumminess. Each sweet bite has a pop from the corn kernels; there is richness from the cream cheese and a salty twang from the cheddar cheese. I really like the slow warm kick afterwards from the Jack cheese and jalapenos. This is by far better than just plain corn bread!

Ingredients:

• 2 boxes of Jiffy Corn Bread Mix (or Martha White…however, I like Jiffy because it is sweeter.) 
• 2 eggs – discard the shells 
• ½ cup milk 
• 1 bag of frozen corn (do not cook) – approximately 2 cups to 3 cups. 
• 1 (8oz) Cream Cheese – room temperature 
• 1 (8 oz.) container sour cream 
• 1 cup sharp cheddar cheese – grated 
• ½ cup Monterrey Jack cheese – grated 
• 1 stick of butter – melted
• ¼ cup of chopped red bell peppers 
• 4 Tablespoons sliced jalapenos – I chop them finely 
• 2 Tablespoons of fresh cilantro – chopped finely

Directions:

1. Generously spray a large glass casserole dish with non-stick cooking spray. Set aside.
2. Preheat the oven to 350°F.
3. Melt the butter in a covered dish in the microwave (approximately 1 minute on medium power)[1]
4. In a large mixing bowl, combine the cream cheese, sour cream and butter. Mix on medium speed until creamy.
5. Next, add in the cornbread mix, eggs and milk and mix on medium speed until combined.
6. Stir in the frozen corn, cheeses, jalapenos and cilantro.
7. Pour the thick batter into the prepared casserole dish. Be sure to scrape the sides of the mixing bowl to get out all the delicious batter.
8. Bake in 350°F oven just until the sides are bubbly and the top is a light golden brown; About 25-35 minutes. The center will still be slightly gooey but firm.

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[1] All microwaves have different wattage. It is better to heat in 30 second increments than to overheat. Always use microwave safe dishes in the microwave. Cover the food as it is cooking to prevent splatter.

Lemon Bar (Brownies)

I am a great fan of brownies. Why? Because they are chocolaty, warm, gooey, and chewy; basically, comfort food. I stumbled across this recipe for lemon brownies when I looking through my old recipe files. My great aunt used to make these during Easter time. Us kids would eat as many as we could before getting caught.

These lemon bars are basically the same texture as a traditional brownie, but with an extra "Wow-wee"! 

Now, these brownies do not have cocoa or chocolate in them, so I have chosen to call them “lemon bars”, but they are the same gooey consistency of brownies with the sweet and sour tartness of lemons! I doubled this recipe because they did not last long in our family of five. These are lemon-y-licious!

Ingredients for the Lemon Bars:

• 1 ½ cups of all-purpose flour 
• ½ cup granulated sugar 
• 1 can of sweetened condensed milk 
• ½ cup of lemon juice – about 3 medium/large lemons 
• Zest from the three lemons 
• 1 large egg (discard the shell) 
• ½ teaspoon salt 
• ½ teaspoon baking soda 

Lemon Glaze Ingredients:

• 11/2 cups powdered sugar 
• The juice of 2 lemons (add about a tablespoon or two of water if the glaze is too thick) 
• The zest from the two lemons
  I also like to add a couple of drops of lemon food coloring to make the yellow, POP!

Directions for Lemon Bars:

1. Preheat oven 375°F. 
2. Generously spray a casserole dish with non-stick cooking spray (9” x 13” x 2”) – set aside. 
3. Wash and dry the lemons. Using a rasp or small grater, zest[i] the outside of the skin of the lemons into a bowl. 
4. Next, cut the lemons in half or quarters and squeeze the juice from the lemons into a separate bowl. Remove any seeds. 
5. In a large mixing bowl, empty the can of sweetened condensed milk, be sure to scrape out the entire contents well. 
6. Add in the zest, lemon juice, sugar, and egg. Mix well with a hand mixer (or stand mixer fitted with a paddle attachment). (The liquid gets stiff as it sets and this is normal as the lemon juice is reacting to the cream in the sweetened condensed milk.) 
7. Add in the flour, salt, and baking soda, and then slightly stir with a wooden spoon to prevent a flour cloud. Then use the mixer to finish combining all ingredients well. 
8. Pour the batter into the prepared baking dish. Place on the center rack in the oven and bake for 35 minutes. The bars will be gooey in the center and not look done. DO NOT OVER BAKE! 
9. Remove the bars and place the dish on a cooling rack and allow them to cool for 20 minutes before cutting. 
10. Serve warm. 
11. Store leftovers in a sealed container and refrigerate. They can be stored for 1 week in the refrigerator or 3 months in the freezer. 

Directions for Lemon Glaze: I make this glaze after the lemon bars have cooked and are out of the oven. I use a toothpick and punch a lot of holes in the top so that this will ooze down inside the hot bars! Pour and spread the glaze over the hot bars. 

1. Zest and juice the two lemons 
2. Add them to the powdered sugar. 
3. Mix until the lumps are gone. Spread over the warm lemon bars.

---

[i] Zest: the thin outer rind of the peel of a citrus fruit that is cut, scraped, or grated to yield a sharp fruity flavoring for foods and drinks. Encarta Dictionary – N. America

Face-Lift an Ugly Box with Material

I have a small apartment and we have a large television. To a man, if it isn't broke, don't fix it. However, a woman wants all the "Guy stuff" to look appealing to the the eyes if it has to be in the main room of the home.
The electronics console table is supported with large casters and there are three black canvass boxes, below for storage. However, ,most of this entire unit is ugly. I could, at least, decorate these hideous boxes that don't really fit with our decor in the room.
I headed off to the local hobby store and bought some colorful material, modge podge, upholstery tacks and recovered the fronts of these boxes. It took me about 2 hours, but they turned out really nice.
Also, I plan on covering the backs of these boxes with a Christmas material to flip around for the Christmas season. Dual duty. Nice!

Supplies:
Freezer Paper
Scissors
Mod Podge
Small sponge brush
hot glue gun & hot glue sticks
Hefty wire cutters
pliers

The Process:

1. I measured and cut some freezer paper to make a template of the size. Next, I measured and cut the material, about a half inch larger on all sides to fold over and make a nice, non-raveling edge.
   
   
   
   
   
   
2. Next, I used a sponge brush and brushed a thick layer of Mod Podge over the canvass box front.
   
   
   
   
   
   
3. I took the material and placed it over the the glued box. I folded under the edges to make them look crisp, and to prevent the material from unraveling.
   
4. Then, I too the upholstery tacks, which were too long for my box, and used some hefty wire cutters to cut the tips down to very short. I wanted the tacks to stick through the material and slightly into the box.
   
     
   
5. I used hot glue to tack down the edges of the material to the box.This allowed me to continue the process without waiting hours for the Mod Podge to dry.
   
6. I placed a small dot of hot glue where I was going to place a tack. I pressed the tack onto the hot glue, then I used the pliers to squeeze the tack into the material and box.
   
   
   
7. I repeated the process with all three boxes. I did not take the picture of all three boxes, but I will post one, maybe later. :D

Total time to complete all three boxes and clean up: 2 hours.