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

ALDI's "Switch & Save" could be just what you need for holiday savings

Disclaimer: ALDI's  has not compensated the writer in any way for this article.

If you're looking for quality value without the high cost, you may want to visit your local ALDI market.

Nearly all of the products at ALDI's are sold under its exclusive brand name and manufactured by leading food producers. Its primetime shopping hours, 9 a.m.-7 p.m. Mon. through Sat. and 10 a.m.-6 p.m. Sundays and a quarter shopping cart rental system, helps keep overhead cost down. The shopping cart rental system allows shoppers to pay a quarter for the grocery cart when entering the store, which is then given back on return of the cart. The store is then able to pass these savings to consumers, according to the store.

A consumer survey conducted by the world's leading customer intelligence solutions company, showed ALDI’s was chosen No. 1 out of 10 of top competitors by consumers.

In fact, ALDI’s is so confident you’ll love their high quality products, they offer a DOUBLE GUARANTEE that you’ll be 100 percent satisfied.

If you don’t like the product, simply bring it back for a replacement and also get your money refunded.

After a nicely packaged assortment of items arrived at The Oakland Press, I decided to put a few of the great looking products to the test.

I love to bake, so I chose the Cinnamon Swirl Quick Bread.

Both packages called for identical ingredients and measurements. Considering I was preparing them at the same time it helped with any possible mix-ups.

Pillsbury Quick Bread and ALDI brand Baker's Corner

I mixed both packages in separate bowls according to the directions, taking note as to the color and texture of the batter and noticing that the ALDI Brand (Baker’s Corner) was a bit lighter in color and the batter slightly thinner than the Pillsbury brand.

After pouring about half of the batter into each baking dish, I opened the cinnamon packets and sprinkled a little more than half the content over the batter. I also noted that the ALDI’s Brand cinnamon packet was both lighter in color and texture, the Pillsbury Brand was definitely heavier, like the difference between white sugar and brown sugar.

I then poured and carefully spread the remaining batter over the cinnamon, topping both mixtures off with their remaining cinnamon/sugar packets. I placed both cakes on the center rack in the oven together and baked for 30 minutes.

After removing from the oven, they both looked terrific and my kitchen smelled scrumptious. The cinnamon/sugar toppings cooked nicely on both cakes and were still easily identified by the color.

From left: ALDI brand; Pillsbury brand

Once both cakes completely cooled, I opened the glaze packets that were included and swirled the contents over the top of each cake.

NOTE: You’ll want to cut a tiny tip off the corner of the glaze packet. What I thought was small, proved to be a little large for the sticky glaze.

Now for the best part – the taste test.
I thought my husband would love to help out with this. Totally engrossed in the Michigan football game, he had no idea which was which but was more than happy to assist.

I cut a small piece from each cinnamon bread and placed them on a plate – asking that he only tells me which he liked best. As he headed back to the other room to enjoy his cake and football game, I also cut myself a piece of both, poured a cup of coffee and indulged.

From left: Pillsbury brand; ALDI brand

The results:

My husband, not knowing which he was choosing, chose the ALDI brand. He thought it had a lighter and slightly better flavor. Me, I thought they were both equally good. Other than the slight difference in color, the texture and taste were basically the same.

With both brands equally good in comparison, why not save yourself 25 percent and choose the ALDI brand.  

Other items featured at your local ALDI discount grocer offers consumers quality products with savings compared to the national brands.
ALDI brand Stonemill Essentials line of seasonings can save you up to 86 percent from the national brand McCormick.

You'll get at least 25 percent savings on ALDI brands compared to national brands on many of their other products, such as: olive oil, cheese, crackers, apple pie, crescent rolls and even your favorite wines.

So if you're making your holiday list and checking it twice - you might want to stop in at your local ALDI's and check out their featured "Switch & Save" items.

Ho, Ho, Ho Green Giant: Valley Fresh Steamers fit for a kid

 Valley Fresh Steamer - Macaroni and Cheese Sauce with Broccoli
Who don't like pasta! In my house it's like this: Mac and Cheese for my husband and Alfredo for me. We both love it and could easily eat it a couple times a week.

I love to cook and my kids (although they're grown) love when I make my homemade macaroni and cheese. I don't make it too often, not because I don't enjoy making it or that it's difficult, but because it's loaded with fat and calories.

After preparing one of my favorites - BBQ boneless center cut pork chops in the pressure cooker, I prepared the Macaroni and Cheese Sauce with Broccoli Steamer - which literally took minutes!

I cooked it according to the directions and it was perfect! Very easy to prepare, just simply put it in the microwave and cook on high for six minutes. The pasta came out just like we like it - tender without being too soft.

The broccoli was firm and had a very fresh flavor, the cheese sauce thickened up right from the microwave and had a very cheesie flavor. The 12 ounce package was the perfect size for the two of us. At only 250 calories for the entire package and low in fat, this was the perfect side for dinner.

Valley Fresh Steamer - Pasta and Vegetables with Alfredo Sauce

After enjoying the Macaroni and Cheese Sauce with Broccoli so much, I looked forward to trying the Pasta and Vegetables with Alfredo Sauce.
Again, no disappointment here. The pasta was tender and firm, the vegetables very fresh and the Alfredo sauce was light and creamy and had a nice rich flavor.

Pop this in your microwave and in a matter of 7 minutes it's ready. The directions say to cook 4-7 minutes so I cooked it the entire 7 minutes and it came out perfect.
At only 160 calories per serving, this is another great side dish to any meal.

If you have children, you know how much they love pasta and most all kids will eat macaroni and cheese at anytime - even us big kids.

Both of these Green Giant Steamer side dishes will surely appease even the finickiest kids. Both are low in fat and calories and add a good source of protein in each serving.

So whether you're looking for something to go with those chicken nuggets for dinner or as a quick stand-alone lunch, you can't go wrong with these classics.

Thank you for visiting my blog. I hope you found it both informative and delicious!
Until next time......VA

FEATURED RECIPE: Panera's Blueberry Stuffed French Toast

Blueberry Stuffed French Toast 

Your family will love waking up to this warm, feel-good breakfast. 

Tip

If you don’t have whole milk, use 1 cup 2 percent milk and 1/2 cup heavy cream.

Ingredients

1 loaf Panera Bread Cinnamon Raisin Bread
8 ounces reduced-fat cream cheese spread, at room temperature
4 tablespoons confectioners’ sugar
2 tablespoons grated orange zest
3/4 cup fresh blueberries
6 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract
Pinch of salt

Directions

1.Cut bread into 1 1/4-inch-thick slices (you should have about 8 slices). Cut a slit through the top crust of each slice to form a deep pocket.

2.In a medium bowl, mix together the cream cheese, 3 tablespoons of sugar, and orange zest. Stir in blueberries and spoon filling equally into bread pockets. Lay stuffed slices of bread in a shallow 4-quart baking dish, such as a 15-inch-by-10-inch dish.

3.In medium bowl, whisk together eggs, milk, vanilla, salt, and remaining the 1 tablespoon of sugar. Pour mixture evenly over bread, tilting the dish to completely coat the bread. Let sit until the liquid is absorbed, at least 30 minutes at room temperature or covered in the refrigerator overnight.

4.Coat a large skillet or griddle with cooking spray, oil, or butter, and heat over medium-high heat. Add the Panera Bread Cinnamon Raisin Bread and cook until nicely browned and crisp outside, about 5 minutes per side.

Makes 6 servings.
Prep: 15 minutes (plus 30 minutes or overnight soaking)
Cook: 10 minutes

Nutrition (per serving): 489 calories, 19 g protein, 61 g carbohydrate, 20 g fat, 259 mg cholesterol, 443 mg sodium, 3 g dietary fiber

 

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

Scrapbooking Software Giveaway

My Memories Suite Software Giveaway

Would you like to win free digital scrapbooking software? MyMemories scrapbooking and photobooks program is very easy to use from beginners to avid scrapbookers. Anyone can create great looking, interactive albums in minutes. Going beyond traditional photo albums, My Memories Suites program has more tools and sharing options than any other software available. Send your albums to DVD and share with family and friends. Turn your album into a JPG and email it. Make albums using simple already created templates or experience your creative side by using the tools and options available. 

If you would like a chance to win your very own free My Memories Suite software, Email me at granny.papasboys@gmail.com with one of your favorite photos along with the ID number from one of the templates at MyMemories.com.

A winner will be picked and posted right here on my Blog along with the winners submitted photo.

 I've posted a few pages from an album I put together to show what you can do with little effort. I used one of the templates available, which was very simple and took minimal time. You can use your creative side and design your own pages to make your scrapbook or photo book.

 *You must email me your photo along with the ID number from one of the templates at MyMemories.com to be eligible to win. Deadline for your entry is Friday, Oct. 28.

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

REVIEW: Milk Chocolate Brownies

Betty Crocker Milk Chocolate Brownies

I consider myself somewhat of a connoisseur when it comes to brownies. I've baked, bought and sampled all varieties. I like the Blondie brownies, but my preference is most definitely chocolate. And to be fair, I've never tried butterscotch brownies. I'm not sure why other than I simply always reach for the chocolate!

There is a couple recipes that I love and make often that are made with butterscotch chips. Butterscotch oatmeal cookies (who don't love these!) - I always make butterscotch oatmeal cookies at Christmas time and my favorite from one of my first postings was my terrific daughter-in-law Jessica and her awesome cake "Chocolate Passion." Although the recipe calls for Sanders Caramel topping, I have used both caramel and a caramel/butterscotch mix and it's was equally as scrumptious.
When Betty Crocker sent me a sample of their new Milk Chocolate Brownies, I couldn't wait to bake them.

So once again, I decided to bake them and share with the staff at The Oakland Press. It's a great way to treat them and get a lot of feedback on the product. (I hope they don't get too spoiled).

But before I share their comments with you, let me tell you what I thought about these brownies.

Wonderful! I loved the texture of these brownies. They are soft and slightly chewy with a gentle chocolate flavor. I immediately noticed the lighter color of these brownies as I removed them from the oven, it left no doubt that they were milk chocolate.
I made these in a 9 x 13 size pan, but if you want a thicker brownie you could bake in a smaller 9 x 9 pan. Myself, I prefer the thinner chewier brownie over a thicker stickier textured brownie. Although, I think these would still have more of that soft and chewy texture that I love.
If a "cake-like" thick brownie is what you're looking for - it's probably not going to be this brownie. I love chocolate cake, but if I want cake - I'll bake a cake!
I stuck to the recipe when baking these brownies, but next time I'll make a couple changes. I'll add some walnuts and because of the mild milk chocolate, not-too-sweet flavor,  I will frost with the Betty Crocker milk chocolate frosting.
Pick up a box of Betty Crocker's Milk Chocolate Brownies or any of their other fabulous brownie mixes and bake them yourself and your family. Kids love brownies, a glass of milk and one of these brownies will say "I Love You" after a long week at school!
Let me know what you thought about them by leaving your comment right here. Would love your feedback.

Now here's what The Oakland Press newsroom had to say:

Katie Bontinen: They were chewy which is my favorite type of brownie! 5-Stars!

Dustin Blitcho: Your brownie was GREAT...perfect consistency! It almost brought a tear to my eye, thinking of countless nights spent huddled in my Detroit tenement, eating cereal with a fork due to a self-induced shortage of clean dishes...

Steve Frye: This brownie was very good... chewy, not too sweet. I'd eat five more.

Nicole Robertson: These were tasty, but didn't seem any different from other brownies I've eaten. Of course, I prefer them with walnuts, so if I were making those, I WOULD add the nuts. :)

Carol Hopkins: I like brownie's texture - but am longing for even more chocolatey flavor

Dave Phillips: It was good. Nice texture, not too dry but not too moist. I would eat it again.

Shaun Byron: a little too chewy, but still better than store bought.

Kathy Blake: They are delicious, the perfect level of chocolate and chewey goodness.

Valerie West: The texture was perfectly chewy - could be thicker, but who really needs those extra calories. The color was a lighter brown, perhaps because it was milk chocolate? You bring the chocolate, I'll bring the milk - 4 stars!

Julie Jacobson: These brownies were awesome. I love the unadulterated flavor of pure milk chocolate, no chocolate chips or chocolate drizzles making it too complicated. These were just the plain/moist/creamy/chewy texture of a brownie that I could eat an entire pan full.


There you have it - straight from those that know what they like!




I enjoyed reviewing this product from Betty Crocker - it was both fun and delicious! If you would like to send me your product (food, gadgets) for review or your favorite recipe, I would love to hear from you.
Until next time - VA

Betty Crocker Molasses Cookie

Molasses Cookie Mix by Betty Crocker

What’s the best and best tasting way to give a product a genuine, from the heart review? Bake ‘em up and offer ‘em up to The Oakland Press newsroom!
Betty Crocker recently sent me one of their new products here at the paper – a molasses cookie mix. I’m always looking for an excuse to bake, yet get it out of the house quickly. No one enjoys a great homemade treat like the crew at the OP, so I decided to take the mix home, bake them and bring them in for the gang.

As people came in to my office, I offered them a cookie or two and then asked everyone to give me a sentence or so of what they thought about the cookies. Some even rated them from 1-5 with 5 being awesome!
They say that timing is everything. I would have to agree when it comes to the impeccable timing of Kelly Dolan of Coyne Public Relations. Hardly a morsel of a cookie was left when her call came in asking what I thought of the product. My first thought, when I was told that “Betty Crocker” was on the phone, was that it was a staffer being a jokester. I quickly realized that the person on the phone was indeed a very nice woman calling about the cookies! All I could think was “how did she know we just devoured all those molasses cookies! Hidden camera? Nope, obviously Betty Crocker got it right with not only the cookies but with Kelly Dolan. She has a nose for their products and impeccable timing.

Now read what the Oakland Press staffers had to say about Betty Crocker’s Molasses cookies:

I would rate the cookies a 4.5. They were much more moist and tender than most molasses cookies I've tasted, that tend to be tough because of the high sugar content. The only thing that would have bumped them up from a 4.5 to a 5 would be a more buttery taste, a tad more creamy. But the actual molasses taste and consistency were excellent!
____Julie Jacobson Hines

 Slap yo' granny good! 5.5 stars

_____Valerie West

The cookies were baked perfectly, just the right size with nice texture. The flavor was not very natural though. I liked them and give them a 3. 

____Kathy Blake

I give them a 4.5 but if they were a little more "man size" they'd get a 5!!!

_____Vaughn Gurganian

They were definitely a 5! They were so soft and spiced perfectly!

_____Katie Bontinen

Vicki, I would give them a 3 because of the quality and the softness of the cookie. I couldn't give them a 5 because if I were to choose a cookie mix for my family, I probably wouldn't pick molasses cookie mix — unless it was on sale and it was for really little kids who haven't already garnered a tastes for chocolate chip or peanut butter cookies, which are our family's all-time favorites. All my daughter's six kids learned how to make them by the time they were four or five (with her help of course). As teenagers, it seems like every time I visit, one or the other is always making a batch of chocolate chip cookies.

_____Diana Dillaber

The cookies were tasty, soft and chewy and filled with molasses goodness.

­­­­

_____Stephen Frye

I think they were awesome and rate them a 5. They were really soft and tasted just right. Sometimes they (molasses cookies) taste like all molasses but these did not. Thanks

_____Mary Cook

I have to say the Molasses cookies are incredibly epic. They were the perfect start to my Labor Day weekend. Great Job Vicki :)

_____Chris Laine

I like them -- not too sweet, and much softer and milder than those store-bought Ginger Snap cookies. I bet they would be great dunked in milk! I'd give them a 4.

_____Ann Zaniewski

 They were not too sweet which is how I like them. They had a nice consistency and great flavor.

_____Walt Arsenault_____Not on staff, but how could I leave the house filled with the warm molasses aroma of fresh baked cookies and no samples!

This is a very easy cookie to make. The mix has basically all the ingredients right in the bag. Add an egg, butter, water and bake!

Come back next week when the Oakland Press gang gives me their thoughts on another new product by Betty Crocker. One of my all time favorites, got even better!

Thanks everyone! Until next time. VA

Family Recipe: Chocolate Cream Extreme

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

 

She made this for the annual family 4th of July celebration, where in my family, there is never a shortage of desserts. I missed the holiday bash because I was on my way back from Kansas City with our fabulous grandsons. However, I was told that not even a morsel could be found after dinner.
We have a tradition that we started for my mom after the passing of my father. We would designate a day - once a week - where we would all get together at her house. It's been 13 years now and the tradition still goes on. One thing that evolved since the start of this tradition, is that we celebrate each of our birthdays with our favorite cake. Although it always seems we have much, much more than just the birthday cake.
Like this Poppyseed cake that I baked for my niece Nena (center). I've been making this for her for years. So on her birthday recently at my mom's, she had one of her favorites to go along with the featured Chocolate Cream Extreme cake. And that wasn't all either, we also had another family favorite (Pecan pie). But you'll have to come back for that - it's another sister and another recipe.

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My niece Nena (center) about to blow out the candles of one of her favorite cakes 'Poppyseed Bundt.'

Now for the featured recipe: As soon as my sister cut into this bundt cake, I was sold. Sometimes just one look and you already know you're going to love it. So, make it for yourself and your family and let me know your thoughts, you can leave them right here by commenting. I would love to hear from you.

A slice of Heaven

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.

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.

 I would like to thank my dear sweet sister Diane for not only making this amazing cake for us, but also for sharing this recipe with me and all of you. 

Be sure to check back for my sister Mae's Pecan Pie!

Enjoy! VA

Today's Gadget:: Reacher Grabber tool

Reacher Grabber Tool

If you've ever been in a situation where just the thought of bending over makes your back scream out in pain, you need to pick up this handy gadget.

Whether your situation is permanent or temporary, having one of these around your home can give you a lending hand.

It's a pretty simple looking tool, the featherweight style is 26-inches long with  a claw-shaped, slip resistant grip.

It also has a clip attached to the top for storing if using from a wheelchair.

A second model is available at 32-inches long and gives you the added length you need when picking up from an upright position.

Due to my husbands back injury, you'll always find one or two of these around our home. Use it in the home for picking up items off the floor or for those hard to reach cupboard items. Take it outside to help in picking up yard items, branches or anything that keeps you from bending over.

The 24-inch model sells for $25.99 and the 32-inch model goes for $2.99 more and can be ordered online at Amazon. 

There is also variations of this tool available, your local CVS, carries a PikStick which will also serve all the functions of the Reacher Grabber Tool and can be easily picked up locally at CVS for $23.99.

So if you need a little assistance around your home - check out one of these reacher tools.

Hope today's gadget review helped you out. If you have one of these tools and would like to share how you use it, feel free to leave your comments.

If you have a favorite gadget around your home that you just wouldn't want to be without - send it to me. I will review it and post it here on my blog and on Twitter @OCKidsKorner.com. VA....

Family Favorite: Chocolate Passion

Last week I shared the men in the family's favorite cake - today's recipe is all about the ladies in the family!
And it starts with chocolate. Light and moist - melt-in-your mouth chocolate cake.
The first time I had this cake it immediately became 'my favorite.'
My wonderful daughter-in-law - Jessica (who's every bit as sweet as this cake) brought this to Christmas Eve dinner one year.
It's not the packaging of this cake that will sell you. What appeared to be another 'chocolate cake' quickly became the perfect chocolate cake for me.
The simplicity of this recipe and the delicious results will keep you (me) asking for this 'Chocolate Passion' for years to come.

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.

Enjoy! VA

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.

Today's Gadget: Hula Ho Weeder

If you have a garden - vegetable or flower - you don't want to be without this garden tool. The Hula Ho Weeder or the 'weeder with a wiggle' as Gardeners Supply Co. calls it, is a must-have for my husband and I. The one we own, purchased years ago from True Value Hardware, has a 54-inch handle and a high carbon heat treated 'wiggle' blade and works as well today as it did when we bought it. We also purchased one for our son and daughter-in-law for their flower garden a couple years back.
This tool easily removes weeds from around your flowers and plants. Simply push the blade back and forth through the soil, the weeds are easily cut in both directions. The 'wiggle' in the blade gives it just enough movement to easily glide through the soil.
We have fairly sandy soil in our gardens and the weeds are no match for it. If you have a lot of clay in your soil it may constrict the easy glide somewhat, but I think it will handle it well.
Because this gadget is lightweight and has such a smooth glide to it, you'll want to be careful not to get too carried away and uproot more than your weeds!

Save your knees and your back and do your weeding with ease with this 'Made in the USA' product.
The Hula-Ho Weeder sells for $20.99 at True Value Hardware and can be shipped for free to your local store.
The Hula-Hoe sells for $24.99 at Gardeners Supply Co. and is sold online.
Enjoy!

Have a household gadget that you wouldn't want to live without? I would love to hear about it and share it on my blog. Thanks for reading and sharing! VA

If you enjoy gardening, you'll love it even more when you involve your kids or grandkids. Take them outdoors and have some 'fun in the sun' and let them experience your love for your gardens.