Friday, October 10, 2008


(I stole this off Picky Palate's blog. SO yummy looking.)
Pumpkin Spice Blossoms
1 Spice Cake Mix 18.25 oz
14 oz can Libby’s Pumkin
½ Cup sanding sugar
1 bag Hershey’s Pumpkin Spice Kisses
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!


Boston Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin
6 tablespoons all−purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees.
Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan
over medium heat. Heat the mixture until it begins to bubble, stirring often,
then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Mix the sauce into the meat, then add the remaining ingredients. Mix again.
Pack a loaf pan with the meat mixture, cover with foil, and bake for about
30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,
into eight separate slices. Pour remaining sauce over the meatloaf. Return
to oven and cook for another 30 minutes, uncovered. Allow to cool slightly
before serving.
Everyone LOVES meatloaf, if you claim not to, you lie


Blueberry Lemonade
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.

Bottoms up, TRULY

Applebee's Oriental Chicken Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.
This is the ONE thing I really like at Applebee's. I've not made it myself, but was excited to see the recipe. ENJOY!

CHEWY Caramel

Chewy Caramel

1 cup butter
1 lb light brown sugar
1 can (16oz) sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 tsp vanilla extract

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt.
Bring to a boil, stirring constantly.
Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Cook for 2 minutes at that temperature.
(I didn't cook mine that long, it just depends on how soft or sticky you want it.)

Meanwhile, butter a 9 x 13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

double chocolate cookies

(can't remember if I've posted this before. it's worth posting twice) :)
One box of chocolate cake
1/4 c. brown sugar
2 eggs
1/2 cup butter
1 teaspoon vanilla
1 cup choc. chips
(you can add 1/2 c. nuts if you want)

mix all together bake at 350 for 12minutes.
Truly (who only knows DESSERT)

Mexican Chocolate Cake

Mexican Chocolate Cake
3 cups flour
2 cups sugar
1 tsp salt
6 Tbsp cocoa powder
2 tsp cinnamon
1/2 tsp cayenne pepper(mix ingredients together)
1/2 cup canola oil
1/2 cup mayonnaise
2 tsp Mexican vanilla
2 tsp vinegar
2 cups cold water
Mix well.
Bake at 350 for 25-30 minutes makes two basic circular cakes.
Layer adding chocolate sauce
(as follows)
1 cup semi sweet chocolates
1/4 canola oilor
1/4 heavy whipping cream
add strawberries and cream!

IHOP Pumpkin Pancakes

IHOP Pumpkin Pancakes
I took this from my friend Cathy's blog

2 eggs
1 1/4 cup buttermilk
4 tbsp butter, milk
3 tbsp canned pumpkin
1/4 cup sugar
1/4 tsp salt
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp allspice
Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bubbling and edges begin to harden. Serve with syrup or whipped cream.
Happy Harvest, TRULY!


3 1/2 pounds apples - peeled, cored and sliced
(i do about 5 BIG apples. and slice them thick)
1/2 cup butter
1 cup brown sugar
1 cup all-purpose flour
3 packets instant maple and brown sugar oatmeal
(sometimes I'll use apple and cinnamon oatmeal or one or two of each. YUM)
1 pinch salt
1/2 cup chopped walnuts (i don't do this part)
1/4 cup maple syrup
Preheat oven to 350Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar.
Stir in flour, instant oatmeal and salt. Fold in walnuts.
Sprinkle oatmeal mixture evenly over apples.
Drizzle with maple syrup.
Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.
I top with ice cream (of course) and then hot caramel topping.
(i actually think this is too long, makes the apples too soft. So I do 40-45min)