Triple Berry White Chocolate Smoothie starts with Driscoll's farm fresh berries

Photo/Recipe by Vicki Arsenault

I was so excited on Christmas to find a brand new Ninja blender under the tree! I could hardly wait to try out all my favorite smoothies.

When it comes to smoothies, most have a common ingredient. Fruit. And for me - fruit is a must to every great smoothie. Fresh, red ripe, sweet strawberries are the start of all my favorites. But whether I’m using just strawberries or a variety of berries, one name that is on almost all the berries in my refrigerator is Driscoll’s. 

Most people probably don’t think smoothies when planning meals or snacks. But if you want to get your family on board with getting more fruits and vegetables into their day - you may want to rethink the smoothie.

A recent survey sponsored by Driscoll’s - a family owned business for over a 100 years - revealed 97 percent of those surveyed, indulge in between-meal nibbling. Three fourths of those say they should be making healthier snack choices. People who snack between the hours of 2 p.m. and 4 p.m. reach for fruit, according to the survey.

Driscoll’s works with independent farmers to produce the highest quality, premium berries in the world. Whether you reach for a hand full of fresh fruit for that afternoon pick-me-up or get your healthy snack in a creamy, fresh and fruity smoothie - be sure to hit the grocery aisle and pick up a variety of fresh wholesome Driscoll berries. 

You'll get all these nutrients from Driscoll's Berry Farm fresh berries. And if you want to add even more nutrition don’t be afraid to throw in a little protein powder or flax seed.

Strawberries: Vitamin C; potassium; fiber; iron; protein

Raspberries: Fiber; vitamin C; iron; calcium; protein,

Blueberries: Antioxidant protections; vitamin C, A; iron

What’s not to love!

Triple Berry White Chocolate Smoothie

INGREDIENTS

2 cups Driscoll's strawberries

Photo by Vicki Arsenault

8-oz package Driscoll's red raspberries

1 cup Driscoll's blueberries

2 cups Vanilla Almond milk

1 cup Nestle White Chocolate chips

DIRECTIONS
Rinse and cut strawberries into quarters - enough strawberries to make 2 cups. If using medium or small berries only cut into halves. Rinse and drain the raspberries and blueberries. Pat dry and place berries (in separate containers) into freezer. Berries should be completely froze, a couple hours should be fine. To save time, berries can be prepared the day before and frozen for future use. You should remove the berries from the freezer about a half hour before using so that the berries are not sticking together. Use can use a knife to gently separate large clumps.
Measure out 1 cup of the white chocolate chips (do not freeze) and 2 cups of cold Vanilla Almond milk.

Using a high powered blender (as I stated above, I love the Ninja - works fantastic for a very well blended Smoothie) pour 1 cup of the Vanilla Almond milk and white chocolate chips in blender. Add half of each container of berries and blend until you have small chunks. Add remaining Vanilla Almond milk and berries and blend until completely smooth. During the final blending process, you may want to stop about halfway and using a spatula, push down any large chunks of berries.

Pour Smoothie into serving glasses, garnish and serve. For this recipe I garnished with red raspberries and 2 tablespoons of melted white chocolate chips drizzled over the top.

Thinking about Valentine’s Day - this recipe, provided by Driscoll’s is straight from the “Heart”.

In just 20 minutes you can treat your “Sweetie” to the perfect pair for Valentine’s Day - fruit and chocolate!

Chocolate Covered Strawberries with Sprinkles

Chocolate Covered Strawberries with Sprinkles.
Photo/Recipe courtesy of Driscoll.

INGREDIENTS

1 package (16 ounces) Driscoll's Long Stem Strawberries, if available

6 ounces semisweet chocolate (chips, chunks or chopped bar chocolate)

1 package (2.5 ounces) Sprinkles

DIRECTIONS

Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You do not want water on the berries when you dip them in chocolate.

Melting the Chocolate

Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.

There are two trusted methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.

Stovetop

To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", not melting properly.

Microwave

To melt regular chocolate in the microwave, place chocolate in a glass bowl and microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%)power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.

Dipping the Berries

Line a baking sheet with wax paper, parchment paper or aluminum foil. Place sprinkles in a shallow bowl or small plate right beside the baking sheet.

Hold berries by their stem or calyx (green leaves) and dip in bowl of melted chocolate, swirling until coated as much as you like. Gently shake off excess chocolate. Immediately dip chocolate covered berry in sprinkles. Place berry on prepared baking sheet to set. Repeat with remaining berries.

Place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.

Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.

Thank you to Driscoll's for providing the berries for my recipe.

2500 Recipes: Send in your recipe and win this cookbook

What would you do with a 2500 recipe cookbook?  Keep it close and visit it often.
Everyday to extraordinary is exactly what you'll find in this 600-page cookbook. Comprised of four different parts:
Part 1: The Toolbox. Takes you through basic techniques for cooking anything and the basic preparations that every cook should know.
Part 2: Cooking Basics. You'll find recipes for marinades, sauces and salad dressings and find out how to make your cooking easier using your very own kitchen machines.
Part 3: Everyday Cooking. This is the largest part of this extraordinary cookbook. Trust me when I say, you'll be here a lot! 36 chapters of recipes that will have you returning over and over again.
Part 4: Cooking for Special Occasions. Love this part and especially chapter 47 -  Chocolate Recipes for Happiness (sigh). I could live on these pages.

You'll enjoy this cookbook for years to come. With 2500 kitchen tested recipes, you'll never tuck this one away.

Want to be entered in the drawing to win this cookbook, it's simple. Here's how:

To Enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342.  If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
The drawing will be held on May 14.The winning recipe will be posted here, on the Oakland Press website and in print.

Feature Recipe: Bananas and Cream Pound Cake

Photos by Vicki Arsenault/Family: A Recipe for Life

A light, sweet blend of vanilla and cream on a bed of freshly sliced bananas top this buttery wholesome pound cake. There's something about the pairing of all of these ingredients together and coming up with a perfect ending to any meal.

While flipping through one of my favorite food magazines - Taste of Home - this recipe quickly grabbed my eye. My taste buds were telling me this was going on my list of desserts for the holiday.

I prepared this dessert on Christmas Day and took it to the annual family gathering of 30 to 40 people - where there's never a shortage of desserts.

There's always the desserts that everyone counts on each holiday. The one's that become synonymous with certain people. The dessert's that if you can't find, you know exactly who to go to and ask, where is it?

I've never been one of them. I've always been one that wants to experiment, try out something new on the family and wait for the feedback. Well the feedback was good on this one.

Definitely a recipe to hang on to and make again and again.
Make it for yourself. And please, I'd love to hear your thoughts.

Bananas and Cream Pound Cake

Pound cake ready to bake

Ingredients

1/2 cup butter, softened

1-1/2 cups sugar

3 eggs

1 teaspoon McCormick Pure vanilla extract

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup buttermilk

40 120 \

Pound cake sliced and layered

Layers

2 cups 2% milk

1 package (3.4 ounces) Jell-O brand instant French vanilla pudding mix

1 package (8 ounces) Philadelphia cream cheese, softened

1/2 cup Eagle Brand sweetened condensed milk

1 package (12 ounces) frozen Cool Whip whipped topping, thawed, divided

5 medium ripe bananas

Mixing pudding with cream

 

 

 

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating after each addition just until combined. 
•  Transfer to a greased and floured 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Meanwhile, in a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping.



Spreading cream mixture over prepared pound cake and sliced bananas

• Cut cake into eight slices; arrange on bottom of an ungreased 13-in. x 9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping. Yield: 15 servings.

Bananas and Cream Pound Cake

Local farmers markets offer fresh produce and more

Linda Torony of Nature's Harvest Organic Farm of Metamora talks to patrons about lemon balm and stevia. The Oakland Press/KATHY BLAKE

Oakland County farmers markets are open and ready to serve. Don't miss the opportunity to provide fresh produce for your family by visiting one of the more than 20 locations throughout Oakland County. Farmers Markets have more than great produce to offer these days and the Clarkston farmers market on Waldon Road is a good example. Bring your entire family and introduce your kids to the importance of fresh produce while treating them to hot dogs, donuts and a live band.

Matt, Mary, Danny, Anne and Liam Sutherland visited the Clarkston Farmers Market. Liam eats an all-natural, preservative-free blueberry muffin from Kathryn Shelton’s Real Meals Food Company and author of “Get Your Kids Off Crap,” cookbook. The Oakland Press/KATHY BLAKE

Oakland Press staffer Kathy Blake has a roundup of 20 different farmers markets in Oakland County and what they have to offer.

Create dinner excitement with Lawry's new spice blends and marinades

Lawry's would like to introduce you to its new line of spices and marinades. Marinades that will put the sizzle on your grill and spices that will give your meals bursts of bold new flavors.

Keep your family excited about coming to the dinner table when you add these new and exciting flavors to your chicken, pork or beef with Lawry's Santa Fe Chili and Mediterranean Herb and White Wine Marinades. In as little as 30 minutes your chicken, pork, beef or fish will be ready to grill, bake or broil.

Take your dinner straight to the grill with Lawry's signature spice blends of Seasoned Salt Mediterranean Herb, Fire Roasted Chile & Garlic Blend or Roasted Garlic Salt with Oregano & Basil. These zesty spice blends are just what your family is looking for.

You can find out more about these new products and a variety of Lawry's spices, marinades and sauces at Lawrys.com. Need dinner ideas? You'll find recipes for meats, potatoes, vegetables and even pastas - bring something for everyone in your family to the dinner table tonight.



Lawry's Spice Blends at $3.29 per package can be found in the spice aisle of your supermarket.
Marinades at $2.99 per bottle can be found in the marinade/BBQ sauces aisle.

Pork Tenderloin with Dijon Marsala Sauce

I found this recipe on the allrecipes.com website. It looked delicious and the 15 minute prep time really caught my eye. The recipe was posted by KOALAGIRL who said "try the sauce over other cuts of meat and vegetables." I'm thinking thinly sliced chicken breast lightly pan fried, would be perfect to smother with this sauce!

I'll let you know, as I plan to prepare it very soon. Hope you enjoy the recipe and be sure to let me know what you think or maybe you have your own recipe to share with me.

Until next time - VA

 

Photographer:

cookin'mama

 Ingredients

• 2 pork tenderloins
• 4 tablespoons Dijon mustard
• 1 tablespoon oil
• 2 tablespoons butter
• 2 shallots, minced
• 1 cup Marsala wine
• 1 tablespoon Dijon mustard
• 1 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. 

6. Prep Time:
   15 Min

   Cook Time:
   40 Min

   Ready In:
   55 Min

    Amount Per Serving  Calories: 463 | Total Fat: 26.1g | Cholesterol: 163mg Powered by ESHA Nutrient Database

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Servings Per Recipe: 6
Amount Per Serving
Calories: 463

• Total Fat: 26.1g
• Cholesterol: 163mg
• Sodium: 439mg
• Total Carbs: 12.1g
• Dietary Fiber: 0.1g
• Protein: 32.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Servings Per Recipe: 6
Amount Per Serving
Calories: 463

• Total Fat: 26.1g
• Cholesterol: 163mg
• Sodium: 439mg
• Total Carbs: 12.1g
•     Dietary Fiber: 0.1g
• Protein: 32.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Honey Bunn Cake

I got this recipe from The Country Cook. She has one of my favorite Blogs to go to for recipes. This Honey Bunn Cake reminded me of one of my all time favorite cakes - Sock-It-To-Me.

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cup Vegetable Oil

1 cup Light Brown Sugar

2 teaspoons Cinnamon

2 cups Powdered Sugar

6 Tablespoons Milk

1 teaspoon Vanilla Extract

Directions:

Preheat your oven to 350 degrees.
Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).

In a medium bowl, combine the cake mix, eggs, sour cream, and oil and mix until well-It’s okay if it is lumpy.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top, and spread the batter until the cake is even. Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)

Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

Holiday recipes from my family to yours!

Some of my fondest memories growing up was all the great food on holidays and Sunday dinners.
The traditional Sunday dinner was especially nice, the entire family would all gather together at mom and dads house and it seemed, no matter what else was going on, the comfort of the food and being together always made for a great day.
Family and food is a great combination that's sure to warm you for the holidays.
Here are a few family recipes and a few favorites from friends and Kroger. I hope you enjoy them as much as my family has over the years.
And don't forget to include the kids. Getting your children and grandchildren into the kitchen with you is great family fun.
Send me your favorite family recipes, I would love to add them to my favorite recipe list!

Merry Christmas Everyone! And may the new year bring you much happiness and good health!

Moms Chicken and Dressing
4-6 chicken thighs or breasts
1 32 oz can chicken broth
5 Tb McCormick sage
1 prepared pan cornbread
4 slices white bread lightly toasted
2 eggs slightly beaten
1 small onion diced
(If you enjoy celery, you can dice a couple stalks with the onion)

Boil 4-6 chicken thighs or breasts with 1/2 tsp salt, about 20 minutes. Remove chicken and reserve broth.  Remove skin and bones from chicken and set aside.
Remove outside crust from cornbread and discard. Crumble cornbread and toast into baking pan. Add sage, chopped onion and chicken broth and mix well. Stir in slightly beaten eggs. Tear or cut chicken into pieces and mix into cornbread mixture.
Place into preheated 350 degree oven and bake until edges begin to brown and dressing is slightly firm but soft.
Dressing will continue to set after removing from oven. Do not overcook.

Caramel Apple Salad
1 cup sugar
2 Tb corn starch
4 Tb vinegar
2 eggs
1 Tb flour
1 20 ounce can crushed pineapple

Combine sugar, corn starch, flour and mix well removing all lumps
Add pineapple and slightly beaten eggs. Mix well
Cook on low heat until thick
Cool completely
Add 1 12 ounce cool whip thawed
3/4 cup peanuts - unsalted
4-6 peeled and chopped granny smith apples
Mix well and refrigerate

Pineapple upside-down cake

1 Box Duncan Hines Pineapple Supreme cake mix (mix according to direction but I like to replace at least half of the water with the juice from the pineapples.

1 20 ounce can sliced pineapples
1 20 ounce can crushed pineapples (well drained)
1 1/2 stick butter or margarine
1 1/2 cup brown sugar (packed)
1 small can maraschino cherries or replace with fresh blueberries
Optional chopped walnuts is also good

Directions
Melt butter and pour into bottom of 13 x 9 baking pan. Add brown sugar and mix well.
Spoon well-drained crushed pineapple over entire bottom of pan over sugar and butter mixture (do not mix)
Arrange pineapple slices on bottom of pan and place either cherries or blueberries in centers of pineapple slices.
Mix cake mix according to directions and pour over pineapple topping in pan.
Place on center rack at 325 degrees for at least 45 minutes or until top springs up when pushed or well browned.
After removing from oven, place flat platter or sheet cake pan on top of cake and flip upside-down. (The boys really liked this part).
Slowly remove 9 x 13 pan (careful, will be hot).
Allow to cool completely.
Beautiful!

Buttermilk Pie
(I always make this for my Uncle LeRoy when he visits from Arkansas)
1/3 cup butter
1 cup sugar
3 eggs separated
3 Tb flour
1/4 tsp salt
1 Tb lemon juice
1  1/2 cup buttermilk
1 deep dish pie crust

Directions
Cream butter & sugar together
Add egg yolks and mix well
Add flour, salt and lemon. Mix well
Add buttermilk. Mix well
Beat egg whites until a peak will form
Fold into mixture

Pour into pie crust
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes more.

Chocolate Passion
1) box chocolate cake mix (I like Duncan Hines devil's food but any chocolate cake will work - light or dark)
1 14 ounce can sweetened condensed milk (I use Eagle brand)
1 20 ounce jar of Sanders Classic Caramel topping
1 12 ounce container whipped topping
1  king size Hershey's Health candy bar
1/2 cup walnuts (optional)

Directions
Prepare cake mix according to directions and bake in 9 x 13 cake pan.
Immediately after removing cake from oven, punch holes over the entire top of cake using back of tablespoon.
Pour entire can of sweetened condensed milk over top of cake.
Pour entire jar of caramel topping over top of cake.
The first time I made this cake and complained to my daughter-in-law Jessica that mine just 'wasn't the same' as hers, she gave me this very important tip.
TIP: For best results, the condensed milk and caramel should be poured over the cake hot-out-of-the-oven without cooling.
(I like to leave the cake set overnight to allow the milk and caramel to totally absorb into the cake before refrigerating).
After cake has then completely cooled, spread whipped topping over entire cake.
Break candy bar (still in wrapper) into pieces and scatter over whipped topping.
Cover and refrigerate and this will keep nicely for 5 days.

Other options:
Sprinkle nuts (walnuts or pecans) over top
Use Butterfinger candy bar topping or another favorite candy bar for topping.
Use Butterscotch Caramel topping instead of Caramel topping
*Fat-Free Eagle Brand condensed milk
Sugar Free Caramel topping
*I have not used either one of these options. They are both much thinner than the regular and may need to be applied to a cooler cake.



Cherry Cream Cheese Cake
(My sister Pat wouldn't dare show without this on the holiday)
2 8 ounce pkg creme cheese
2 cups powdered sugar
16 oz container Cool Whip
Graham cracker crumbs
1 can cherry pie filling

Directions
Mix 3 cups graham crackers with 1 stick butter and press into bottom of 9 x 13 pan. Bake at 375 degrees until well done.n
Blend cream cheese with powdered sugar at med speed until well mixed and fluffy. Fold in whip cream and blend well.
Spread cream cheese mixture over cooled Graham cracker crust. Refrigerate for 15 minutes. Spread cherry topping over cream cheese. Cover and Refrigerate.

Chicken enchilada's
(everyone raves about my sister Doris' enchilada's)
3-4 boneless chicken breasts
1 can chopped green chili's
1 small onion
2 can cream of chicken soup
1 pkg Velveeta Mexican cheese
2 pkg shredded Colby jack cheese
1  pkg soft flour tortilla shells

Directions
Boil chicken breasts and cut up. Set aside.
Brown onion and green chilis in 1 stick of butter
Add both cans of cream of mushroom soup to onion and chills
Heat through completely on low
Add Velveeta cheese and heat until melted
Add about half of soup mixture to cut up chicken
Fill shells with chicken mixture and place in baking pan
Pour remaining soup mixture over shells
Cover with one package of co-jack cheese
Bake at 350 degrees for 30 minutes
Note: add second package of cheese after cheese melts. Continue baking.

Sweet Potato Souffle
(My sister Mae's Souffle - side dish or dessert?)
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
2 eggs
1/3 stick butter
1/2 cup milk
1 tsp vanilla

Topping
1/3 cup brown sugar
1/3 cup flour
1 cup chopped walnuts
1/3 stick butter

Mix sugar, salt, butter, eggs and milk. Add mashed sweet potatoes and vanilla and mix well
Pour into greased casserole dish

Mix flour and brown sugar. Add butter and mix well until crumbly. Add chopped walnuts and mix well. Spread topping evenly over sweet potato mixture.  Bake at 350 degrees for 35 minutes.


Cheese strudel
(My sister Pat first made this for my son's graduation open house. He is now 32 and this is still a favorite)
2 pkg Pillsbury Crescent Rolls
1 cup sugar
1 tsp vanilla
1 egg yolk

Press one pkg of Crescent Rolls into bottom of greased 9x13 pan, pressing together all edges.
Place all ingredients in bowl and mix with electric mixer until smooth.  Spread over top of crescent rolls in pan.
Open second can of crescent rolls and place rolls on top of cream cheese mixture. Unroll crescent rolls and slightly stretch rolls to join edges as close together as possible to cover cheese mixture.
Bake at 350 degrees or until very golden brown.

Icing
1 cup powdered sugar
2 Tb milk
Mix until smooth, will be very thick

Spread icing over top of rolls directly out of oven. Do not allow to cool.


Sock-it-to-me Cake
(My niece Nena makes this especially for me - but I share)
1 Yellow cake mix
1/2 cup sugar
3/4 cup oil
4 eggs

My niece Nena (center) with Sock-it-to-me cake

8 oz sour cream
1/2 cup nuts
2 Tb brown sugar
2 tsp cinnamon

Mix brown sugar, nuts and cinnamon and set aside.
With electric mixture, Blend cake mix, oil, sugar and sour cream.
Add eggs one at a time and blend well
Pour half of the batter into bundt pan coated with cooking spray
Sprinkle sugar, cinnamon and nut mixture over batter. Pour remaining batter over sugar mixture.
Using knife, make swirls through batter
Place in oven on center rack and bake for 1 hour at 350 degrees

Glaze
Mix 1 cup powdered sugar with 3 Tb milk
Drizzle over top of completely cooled cake

Pumpkin Bars
(My daughter-in-laws says Rachel Wilcox is the best baker ever!)
4 eggs
1  1/2 cups sugar
1 cup vegetable oil
1  15-ounce can of pumpkin puree (not mix)
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Preheat oven to 350 degrees
In large bowl Combine first 4 ingredients. Mix until light and fluffy (although it's really not fluffy, but rather smooth).
In medium size bowl combine the rest of the ingredients with whisk. Add flour mixture to pumpkin mixture, stir until well incorporated but do not over mix.
Pour and spread into non-greased 9x13 pan.
Bake until toothpick inserted comes out clean and springy to the touch
Let cool completely
Top with Buttercream cream cheese frosting
Cut into bars and enjoy!

Buttercream cream cheese frosting
5 ounce cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1/4 tsp salt

Combine all ingredients in bowl. Mix with electric mixer until smooth and creamy.

Courtesy of Rachel Wilcox

Chocolate Cream Extreme 

(My sister Diane added this delicious recipe to the Family Favorites back in the summer)

OMG! This cake screams delicious. My sister Diane gets an A+ for this recipe. The paring of chocolate cake and a cream cheese and whipped cream blend filling, all topped with a milk chocolate icing, makes this the perfect Bundt cake.

My sister Diane and her Chocolate Cream Extreme Bundt Cake

Ingredients (Cake)

1 box Pillsbury chocolate cake mix (with pudding in the mix)

1 small box Jello brand chocolate instant pie filling

1 can Pillsbury milk chocolate frosting

2 Tbl water

 Filling

1 1/4 cup powdered sugar

1 tsp vanilla
1 8 ounce Philadelphia cream cheese
1 8 ounce Kraft Cool Whip


Directions

Prepare cake according to directions. Mix in package of chocolate instant pudding and mix well. Batter will be stiff, add 2 tablespoons of water and finish mixing.

A slice of Heaven

Pour batter into prepared bundt pan and bake according to directions.

While cake is baking prepare filling.

Beat cream cheese with powdered sugar and vanilla with mixer until smooth and fluffy. Fold in Cool whip until well blended. Set aside.

When cake is done, remove from oven and place on wire rack. Take a knife and run it along the outside of the cake to prevent sticking.

Invert cake onto a plate and cool completely.

Using a sharp knife, slice cake evenly from side to side. Gently separate the top half of the cake from the bottom half and set aside.

Spread filling evenly on bottom half of cake and gently replace top half.

Completely frost entire cake with milk chocolate frosting.

Now enjoy!

Variations

 Add an extra cup of Cool Whip topping for a fluffier filling. Reserve 2 tablespoons of the milk chocolate frosting. Melt frosting in microwave and drizzle over top of frosted cake. Garnish with fresh strawberries or raspberries and this cake could be served at any of your finer restaurants.

  

Cherry cobbler - quick and easy
1 cup  self-rising flour
1 cup sugar
4 Tb butter
1/2 tsp vanilla extract
1/3 cup milk
1 16 ounce pkg frozen cherries (thawed) (reserve juice)
Peaches may be used in place of cherries

Preheat oven to 350 degrees
Combine flour, sugar and milk until there are no lumps
In a cast iron  or oven-proof skillet, melt butter over medium heat. Once melted, add batter and cook until edges are set, about 3-5 minutes. Pour thawed fruit in and put in oven for 30-40 minutes, until top is brown and set. Refrigerate leftovers.

Kroger recipe, courtesy of associate, Debbie

White Chocolate Cheesecake (Divinely decadent)
Crust
1 pkg chocolate chip cookies
1/4 cup butter melted
1/4 cup sugar

Filing
4 8 oz pkg cream cheese softened
1 1/3 cup sugar
4 eggs
3 oz white chocolate grated
1 tsp vanilla extract

Topping
1 1/2 cup sour cream
1/4 cup sugar
1 oz white chocolate grated
1 tsp almond extract

Place cookies in food processor and process to crumbs. Combine crumbs, 1/4 cup sugar, butter and mix well. Press onto bottom and sides of a 10-inch springform pan. Set aside.
Beat cream cheese in large bowl until creamy. Gradually add 1 1/3 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 3 oz white chocolate and vanilla.
Pour mixture into crust. Bake at 350 for 55 minutes or until cheesecake is set. Remove from oven. Let set 10 minutes.
Combine sour cream, 1/4 cup sugar and 1 oz white chocolate and almond extract. Mix well.
Spread evenly over top of cheesecake. Bake at 400 for 10 minutes or until bubbly. Remove from oven. Cool, chill 8 hours or overnight. Remove from pan before serving.

Kroger recipe courtesy of their chef Ann

Feature Recipe

Taste of Home: Lone Star Chicken Enchiladas



Avanell Hewitt of North Richland Hills, Texas won 3rd place for this recipe in the Taste of Home cooking contest for October. If you're looking for something quick and easy that has the taste of cooking for hours, this is for you. If you would like to see more recipes like this along with cooking and health tips, fun things to do with your kids in the kitchen and more information on how to enter your recipe, go to TasteofHome.com.

Ingredients

• 3 cups shredded cooked chicken breast
• 1 can (10 ounces) diced tomatoes with mild green chilies, drained
• 3/4 cup salsa verde
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 teaspoon ground cumin
• 2-1/2 cups heavy whipping cream
• 3/4 teaspoon salt
• 12 corn tortillas (6 inches), warmed
• 2 cups (8 ounces) shredded pepper Jack cheese

Directions

• In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
• Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.

Nutrition Facts: 2 enchiladas equals 897 calories, 65 g fat (37 g saturated fat), 270 mg cholesterol, 1,437 mg sodium, 36 g carbohydrate, 4 g fiber, 45 g protein.

   Avanell says to start with deli-roasted chicken and this family-friendly casserole will be ready in no time and for a milder version, use Monterey Jack cheese in place of pepper Jack.  Be sure to take your kids/grandkids into the kitchen with you. Children love to be creative and it's a great way to spend some quality family time.   Check back again soon for another great Family/Feature recipe -  VA

REVIEW: Fun-da-middles Cupcakes

Fun-da-middles are a lot of Fun

Thank you Betty Crocker for giving me the opportunity to try your new product. First of all, I find the name to be quite clever and well, fun. And the package has a cheerful, sunny look that catches your attention.

Soon after beginning, I couldn't help but think of my grandkids and how much they would enjoy helping grandma make these cupcakes.

They come in several varieties: Yellow Cake with Creamy Vanilla filling, Chocolate cake with Creamy Vanilla  filling, Yellow Cake with Creamy Chocolate filling. 

 

I made the Yellow Cake with Creamy Vanilla filling.

After mixing the ingredients of cake mix, water, oil and eggs, fill 12 paper cupcake inserts about 1/3 full. The convenience of the already prepared filling is great. Just knead the package containing the filling about 20 times (the kids/grandkids would have fun helping with this part), cut the tip off one of the corners of the package and squeeze evenly in the center of all 12 cupcakes.

Finish filling with remaining cake batter, making sure to completely cover the filling with the batter and then bake. It's almost too easy!

After removing from the oven, I immediately transferred the cupcakes from the pan to a wire rack for cooling. I could hardly wait to try them, the sweet aroma was incredible.

And the taste - even more incredible. That sweet aroma I had been smelling didn't disappoint my taste buds. Still slightly warm, because I just couldn't wait for them to cool, it reminded me of a Twinkie on a really good day.

The cake was very moist and the filling was just right and just enough.

I picked up a can of Betty Crocker cream cheese frosting. I have always frosted my cupcakes, but quite honestly, these cupcakes don't need it.

I recommend picking up a box of these cupcakes and your kids or grandkids and see for yourself how much they'll enjoy helping you with this quick and easy recipe. There's a good reason they call them Fun-da-middles.

You can find Fun-da-middles cupcake mix at any of your local grocery stores, they sell for around $3.29 a box and it easily makes a dozen cupcakes. Go to Betty Crocker's website for coupons and some really great recipes.

I really enjoyed making this new and great idea for cupcakes. Can't wait to try the Chocolate with Creamy Vanilla filling. I might even throw in some Dairy Queen vanilla ice cream or Breyer's Vanilla Bean!

Thanks for visiting and if you have also tried these new cupcakes and would like to share your comments, I would love to hear from you.

Maybe you have a product you would like me to review or a family recipe to share. I would love to post your Family Favorite recipe or a special family story right here. And don't forget about that family photo too!

Until next time! VA