Candy Bar Trifle

Candy Bar  Brownie Trifle

It’s been a long time since I've shared a recipe with you, but this one that I've used during the holiday season from Taste of Home is both so good and so easy that I decided to post it.

Prepare 2 fudge brownie mixes according to the specifications on the box.

Cool completely and cut into one inch squares. Place half in the bottom of a trifle bowl.

Prepare 1 small package of instant vanilla pudding according to the directions on the box and spoon over the brownies.

Add another layer of brownies.

Prepare 1 small box of instant white chocolate pudding according to the directions on the box and spoon over the second brownie layer.

Next do a layer with one container of Cool Whip (8 ounce size).

Finally scatter crushed or chopped candy bars of your choosing over the top.

Chill in the refrigerator for a couple of hours and serve. It’s that simple!

I've used Peanut Butter Cups and Heath Bars. I think Peppermint Patties would be yummy too, but haven’t tried that yet. Use your imagination and create your own special trifle. It’s a no-brainer that everyone seems to love. Enjoy!

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Thanks to Andi Winslow for the wonderful recipe: Wild Blueberry-Oat Muffins. I made them this morning and they were a great hit. For the recipe be sure to stop by her blog, The Wednesday Baker @ http://thewednesdaybaker.blogspot.com.

I highly recommend these. Why not give them a try at your house?

Breakfast Pizza

Everyone around here loves breakfast pizza and we like to experiment with various toppings. Here is a basic recipe and a few topping suggestions. I'm sure you will come up with many more of your very own.

Preheat the oven to 425 degrees F.

Pizza Crust
1 pkg. active dry yeast
1 c. warm water
2 1/2 c. all purpose flour
2 tbls. olive oil
1 tsp. sugar
1 tsp. salt
Dissolve the yeast in the warm water in a medium sized bowl. Stir in the remaining ingredients and beat vigorously for around 20 strokes. Let the dough rest for 5 minutes. Then spread it on a large prepared pizza pan. I just spray the pan with a cooking spray. Be sure to form a good lip with your crust to help prevent bubble over in your oven.


Toppings
In a small bowl whisk 4 large eggs and pour over the crust.
Add chopped onion.
Add chopped green pepper
Add thinly sliced fresh mushrooms
Jimmy Dean sausage crumbles
Sargento  shredded 6 cheese Italian cheese to spread liberally over the top.

Bake for about 20 minutes or until browned and bubbly.

We also use: bacon, ham, etc. You may desire salt & pepper, but it isn't necessary. Tomato lovers ( like myself) will want to add diced tomatoes.

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Butterfinger Bars

Preheat the oven to 350 degrees F
1 C. brown sugar
1/2 C. white sugar
1 C. melted butter
4 C. oatmeal

Mix these ingredients together and press into a 9x13 greased pan and bake for 12 to 15 minutes. Cool.

1 C. chocolate chips
2/3 C. creamy peanut butter

Melt these two ingredients together. While this mixture is still hot, frost the cooled bottom layer. When fully cooled cut into squares.

Yummy!!

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Cheesy Hamburger Mac Italiano

1 13.25 oz. box of rotini
1 1/2 lb. hamburger ( I use mooseburger)
3 15 oz. cans of tomato sauce
1 small green pepper
1 medium onion
1 2.25 oz. can sliced black olives
1 1/2 c. shredded sharp cheddar cheese
1 1/2 tsp. minced garlic
salt and pepper to taste
1 1/2 tsp. oregano
Pepperoni ( to suit your own taste)
1 c. shredded mozzarella cheese
Parmesan cheese

Cook the rotini according to the directions on the box. Chop the green pepper and onion. Mince the garlic. In a fry pan over medium high heat fry the hamburger with the onion, green pepper and garlic added until the hamburger is done.
Preheat the oven to 350 degrees F while you put the rest of the recipe together.
Place the cooked hamburger mixture into a large mixing bowl. Add the cooked rotini, salt and pepper, oregano, tomato sauce, black olives, pepperoni and shredded cheddar cheese. Mix thoroughly. Place in a large baking pan and top with mozzarella cheese and sprinkle grated parmesan cheese over the top.
Bake for about 35 minutes or until brown and bubbly.

Enjoy!!!

My grandbaby loved it!! Can't you tell?

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Pumpkin Cookies

1/2 C. shortening
1 1/4 C. brown sugar (packed)
2 eggs
1 tsp. vanilla
2 1/2 C. flour
1 1/2 C. pumpkin
4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 C. raisins
1 C. chopped walnuts

Preheat the oven to 375 degrees F.
Cream together the shortening and brown sugar.
Add the eggs one at a time beating after each addition.
Mix in the vanilla and pumpkin.
Add the dry ingredients and mix.
Stir in the raisins and nuts.
Drop the dough by heaping teaspoons onto a greased baking sheet.
Bake for about 15 minutes or until lightly brown. Do not overbake.
Cool on wire racks.
Enjoy!!

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Patriotic Cake

2 1/4 c. All purpose flour
1 2/3 C. Sugar
2/3 C. Shortening
1 1/4 C. Milk
3 1/2 Tsp. Baking powder
1 Tsp. Salt
1 Tsp. Vanilla or almond extract
5 Large egg whites

Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x13, two 9" round pans or three 8" round pans with shortening and lightly flour or to be done faster, simply spray with Pam.

Beat all the ingredients together in large bowl, except the egg whites. Use the low setting on your mixer for about 30 seconds. Move to high speed for about 2 minutes. Scrape the sides of the bowl to be sure everything is well mixed.

Beat in the egg whites on high speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pans.

Bake a 9x13 cake 40 to 45 minutes, the 9" cakes 30 to 35 minutes and the 8" cakes 23 to 28 minutes or until a toothpick inserted into the center comes out clean. Cool the 9x13 on a wire rack. The rounds must remain in the pans for about 10 minutes and then be allowed to finish cooling on wire racks, as well.

Here's what makes this cake patriotic:

Three Berry Filling

1 10 Ounce Pkg. frozen raspberries in light syrup (thawed)
2 Tbls. Sugar
1 Tbls. Cornstarch
1/2 C. Blueberries
1/2 C. Cut-up strawberries
A dash of lemon juice

Drain raspberries , but reserve 1/3 c. of the liquid.
Mix sugar and cornstarch in a one quart saucepan. Stir in the reserved raspberry liquid.
Heat this mixture over medium heat and stir constantly until it thickens and boils. Boil and stir about one minute.
Gently stir in raspberries, blueberries and strawberries. Cool completely!

If you chose to make a 9x13 spread the cooled mixture over the cake top. If you chose rounds use this as a filling between layers.

Now one question remains. You have red and blue on a white cake, but what would make it even better? The answer is simple. Cover the top of the rounds with whipped cream. If you made the 9x13, cover the sides of the cake with whipped cream and add dollops of whipped cream on top, too!

This is a great taste treat for either Memorial Day or the Fourth of July or better yet BOTH!!! Enjoy!!

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Pumpkin Dump Cake

This is another great dump cake recipe for those times when you're in a hurry or when you have unexpected company!

1 (15 ounce) can pumpkin
1 (12 ounce) can nonfat evaporated milk
4 eggs
1 C. white sugar
1 Tsp. ground nutmeg
1 Tsp. ground ginger
1 Tsp. ground cloves
1 Tsp. ground cinnamon
1/2 Tsp. salt
1 (18.25) ounce package yellow cake mix
1/2 C. butter, melted
1 C. chopped pecans or walnuts

Preheat the oven to 350 degrees F.
Grease and flour a 9x13 inch pan. To make it even faster, just spray with Pam.
In a large mixing bowl, whisk together the pumpkin, sugar, salt and spices.
Stir in the milk.
Beat in the eggs one at a time.
Pour the pumpkin mixture into the greased pan.
Sprinkle the yellow cake mix over the pumpkin mixture.
Then sprinkle the nuts over the top.
Drizzle the melted butter over all.
Bake for 55 minutes or until the edges are lightly browned.
Serve with whipped cream.

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Best Potato Salad
16 Medium red potatoes
1 C. Clear (not creamy style) Italian dressing
2 C. Chopped celery
2 C. Chopped cucumber
1 C. Chopped parsley
1/2 C. Chopped red pepper
1/2 C. Chopped green pepper
1 C. Chopped onion
1 C. Mayonnaise
1 C. Sour cream
1/2 c. Jack Daniel's mustard
1 # Bacon cooked until crispy & then crumbled
1 C. Chopped walnuts

Peel and cook the potatoes; chop and put in a large mixing bowl. Pour the Italian dressing over the potatoes while they are still warm. Cool. Add the chopped veggies and parsley. Combine the mayo & sour cream in a small mixing bowl; pour over all and mix well. Chill to blend the flavors properly and just before serving time, top with the crumbled bacon and chopped walnuts.

I use more than one potato salad recipe, but I am finding this to be my favorite. This makes a massive salad, so you may want to cut this recipe in half. Enjoy!!

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Shrimp Kabobs

1/2 Tsp. Garlic powder
1/4 Tbls. Ground black pepper
1/3 C. Worcestershire sauce
2 Tbls. Dry white wine
2 Tbls. Italian dressing
1# Large shrimp, peeled and deveined
1/4 C. Honey
1/4 C. Butter
2 Tbls. Worcestershire sauce
Onions, green, peppers, red peppers (whatever color peppers you happen to like), mushrooms, and any other veggies you enjoy eating.
Skewers

In a large bowl, mix together the garlic powder, black pepper, 1/3 c. Worcestershire sauce, wine, and salad dressing. Add the shrimp and veggies; toss lightly to coat the shrimp well. Cover and marinate in the refrigerator for at least an hour.

Preheat the grill to high. Put the shrimp and veggies on the skewers. Discard the remaining marinade.

In a small bowl, stir together the honey, melted butter and the 2 Tbls. Worcestershire sauce. Set aside for basting purposes.

Lightly oil (I use PAM) the grill grates. Grill the shrimp for 2-3 minutes per side until opaque. Baste with the honey/butter mixture occasionally while grilling.

Enjoy!! This is tasty and very easy to do.

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Jacked Up Barbeque

1/3 C. Jack Daniel's Whiskey
1/3 C. Brown sugar
1/3 C. Soy sauce
1/3 C. Water
1 Tbls. Worcestershire sauce
1 Tsp. Lemon juice
1 Tsp. Garlic powder
1 Bottle Jack Daniel's BBQ sauce ( whatever flavor you like)
3 # Steak (We usually use short cut and make them nice and thick.)

Combine the whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder. Mix well. Place the steak in the bowl with the mixture and cover tightly with plastic wrap. Place in the refrigerator over night and turn occasionally.
Grill slowly over medium heat. Baste with the marinade that has been mixed with barbeque sauce. Cook to your own desired level of doneness. Please not well done unless you enjoy burnt offerings!! Enjoy!! This is so good!

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Pumpkin Doughnuts

2 Eggs (slightly beaten)
1 1/4 C. Sugar
2 Tbls. Melted butter
1 C. Canned pumpkin or strained pumpkin
1/2 C. Sour milk or buttermilk
1 1/2 Tsp. Baking soda
1 Tsp. Cream of tartar
1 Tsp. Baking powder
1/2 Tsp. Salt
1/2 Tsp. Ginger
1 Tsp. Nutmeg
4 to 5 C. Flour

Beat the eggs, sugar, melted butter, pumpkin and buttermilk together. Sift the dry ingredients and add enough flour to make a soft batter. Roll the dough out on a floured surface and cut with a doughnut cutter. Fry in deep vegetable oil at 375 degrees F.

I tried this recipe last fall with my two oldest grandchildren and it was a booming success!!

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Dairy Case Casserole

1/3 C. Chopped onion
1 Tbls. Chopped green pepper
1 Tbls. Butter
1 Lb. Hamburger
2 8-oz. cans tomato sauce
1 C. cottage cheese
1 8-oz. pkg. cream cheese
1/4 C. sour cream
1 8-oz. pkg. noodles, cooked

Saute onion and green pepper in the butter; add hamburger and brown nicely. Stir in tomato sauce; remove from heat. Combine the cheeses and sour cream. Place one half of the noodles in a casserole; cover with the cheese mixture. Add the remaining noodles and top with the meat mixture. Bake at 350 degrees for 20 to 30 minutes.

This is a quick and easy dish. Serve with a salad and you're done!

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Saucy Stuffed Peppers
4 Green peppers
1 Pound Ground hamburger (moose hamburger is better)
2 Cups Cooked brown rice
1/4 Cup Chopped onion
1 1/2 Tsp. Salt
1/8 Tsp. Pepper
2 8 Ounce Cans Tomato Sauce
Shredded cheddar cheese (if desired)

Cut the green peppers in half lengthwise; remove the seeds and wash.
Combine the meat, rice, onion, salt and pepper and 1/2 can of tomato sauce. Fill the peppers with the mixture and place in a large baking pan. Pour the remaining tomato sauce over the peppers and if desired sprinkle with shredded cheddar cheese. Cover the baking pan tightly and bake in a preheated 350 degree oven for 1 hour and 15 minutes or until the peppers are tender. It's a good idea to baste the peppers occasionally to keep them nice and moist.

My family has enjoyed this recipe for years and sometimes I make a double batch. A single batch will serve 4-6. Serve this with some garlic bread and you have a tasty and easy to make meal!

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Popcorn Brittle
1 C. Sugar
1/2 C. Water
1 Tsp. Vinegar
2 Tbls. Molasses
2 Tbls. butter
1/2 Tsp. Salt
3 to 4 Quarts popped corn
Boil the sugar, water and vinegar together for 5 minutes. Add the molasses, butter and salt and boil until it becomes hard and brittle in a cup of cold water.
Pour the mixture over the popped corn and mix well. Work quickly! Press in a greased cookie sheet and when it is cooled off, break into pieces.

I use extra molasses and add a pinch of baking soda just before pouring over the popped corn. This is a recipe from my husband's mother and it is excellent. Enjoy!!

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Good Old Fashioned Molasses Doughnuts
2 Eggs
1/2 C. Sugar
1 C. Molasses
2 Tsp. Butter
1 C. Sour milk or buttermilk
4 1/2 C. Flour
2 Tsp. Baking soda
1/4 Tsp. Cream tartar
1 Tsp. Baking powder
1 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1/4 Tsp. Ginger

Beat the eggs until light.
Add the sugar and beat well.
Add the molasses and then the butter.
Add the sour milk.
Add the all of the dry ingredients and mix well.
Chill for several hours. If you omit this step, you will have an unmanageable, sticky mess to contend with.
Roll the dough out on a well floured surface and cut with a doughnut cutter.
Fry in a deep fryer with the oil of your choice at 375 degrees.
Drain on paper towel.
This recipe makes about 3 dozen doughnuts.

My husband's mother used to make these ( she fried hers in lard) and they are a big favorite of his even now. I add a little extra molasses and heap up the measurements on the spices as well. Enjoy!!

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Apple Spice Dump Cake
The following is a recipe for those days when you are in a rush or you have unexpected company. On the other hand, you might decide to make it just because it is so good that you find yourself craving it!

1 ( 18.25 ounce) Pkg. Spice cake mix
2 ( 21 ounce) Cans Apple pie filling
1 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tsp. Allspice
1 Tbls. Sugar
3/4 C. Butter or margarine
1 C. Chopped Pecans or walnuts

Preheat the oven to 350 degrees F.
Dump the apple pie filling into a 9"x13" pan.
In a small bowl, mix together the spices and the sugar.
Sprinkle over the pie filling.
Dump the cake mix over the pie filling.
Dot the top with butter.
Scatter the nuts over the top.
Bake 45 to 60 minutes until the cake is brown on top and bubbly on the sides.
Serve warm with either ice cream or whipped cream.

I use several of these dump style recipes and may put more on the blog in the future. They are good, fun, quick and require no talent. What could be better? Enjoy!!

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Blueberry Gingerbread

1/2 C. Shortening
3/4 C. Sugar
1 Egg
2 C. Flour
1 Tsp. Baking soda
1/2 Tsp. Salt
1/4 Tsp. Ginger
1/2 Tsp. Cinnamon
1/3 c. Molasses
1 C. Sour milk (You can sour the milk by adding a little vinegar.)

Cream the shortening and sugar. Add in all the other ingredients except the blueberries and beat together. Fold in the blueberries. Pour into a greased 9"x9" pan and sprinkle 2 Tbls. of sugar over the top of the batter. Bake in a 350 degree F preheated oven for about 50 minutes or until a toothpick inserted into the middle comes out clean. Try not to overbake.

This recipe is a favorite around my house. My own kids always liked it and now my grandkids do, too. I do add a little more spice and molasses than this calls for. You can experiment with this until it is right for your own tastebuds. Enjoy!!

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Crock Pot Pulled Pork Sandwiches

2 1/2 Pounds boneless pork roast
Salt and pepper to taste
2 C. Strong coffee
2 Tbls. Worcestershire sauce
2 Tbls. Jack Daniel's whiskey
10 Cloves garlic
3 C. Beef broth
1 C. Water
1 Small onion, sliced and chopped
1 Pinch crushed red pepper flakes
2 (12 ounce) Bottles barbeque sauce

Season the roast with salt and pepper.
Place the roast, coffee, Worcestershire sauce, whiskey, garlic, beef broth, water, onion and red pepper flakes in a crock pot and set on LOW.
Cook 3 to 4 hours.
Remove the garlic from the pot and mash with a fork; return the garlic to the crock pot and cook another 3 to 4 hours.
Empty the crock pot into a large bowl.
Shred the roast into strands using two forks.
Remove part of the juice from the pot and add the barbeque sauce.
Return to crock pot and cook for 1 to 3 hours.
Serve over toasted buns.
Yummy! Enjoy!!

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Apple Rhubarb Pie
This may seem like a rather odd combination, but believe me it is better than good. Before we know what has hit us, it will be rhubarb time, so when that time comes, give this a try. Be sure to use the pretty red rhubarb for an eye pleasing presentation. It's even better served with a nice french vanilla ice cream.

You will need pastry for a 2 crust 9" pie.
6 Apples (cooking apples of your choice)
2-3 C sliced red rhubarb
1 1/3 C Sugar
1/4 C. Flour
1/2 Tsp. Cinnamon
1/4 Tsp. Allspice
1/4 Tsp. Cloves
1 Tbls. Butter or margarine

Preheat the oven to 425 degrees F.
Roll out half of the pastry and line the 9" pie plate.
Peel, core and slice the apples.
Place in a large mixing bowl with the sliced rhubarb.
Toss with sugar, spices and flour.
Place in the pie shell.
Dot the top with butter.
Roll out the remainder of the pastry and place on the top of the fruit mixture.
Turn the pastry under to seal the edges and flute.
Vent the pie. I like to rub a little milk over the top crust to aid in the browning process. It's a little trick I picked up from my Grandmother Orcutt.

Place the pie on the lower rack in the oven and bake for about 10 minutes. Reduce the heat to 350 degrees and continue baking for about 40 to 45 minutes, until the crust is a nice golden brown and the fruit is tender.

Enjoy!!