This is one of my very favorite recipes!!
Easy, sweet, warm, custard goodness…
I think it’s going to be your new favorite too!
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Southern Buttermilk Pie Recipe
Desserts
Cherry Pineapple Upside Down Cake Recipe
My friend Louis said it should be called “Roll Tide Upside Down Cake” because of the beautiful crimson color the cherry pie filling takes on when it bakes!
If you’re an Alabama fan, I agree on that name!
Because some of you may not be…I must remain neutral!
No matter what the name, it was absolutely delicious!
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Robin’s Amaretto Cake Recipe
My friend, Robin, brought in this delicious
pound cake for us to share at work.
She’s an awesome cook!
Warning though–you may need a little nap after enjoying a piece!
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Robin’s Amaretto Cake Recipe
Ingredients
Cake:
1 cup chopped pecans, toasted
1 box butter cake mix
1/2 cup cake flour
1/2 cup Amaretto
4 eggs
2/3 cup butter, room temperature
Glaze:
1/4 cup butter
1/2 cup sugar
1/2 cup Amaretto
Instructions
Cake:
Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan.
Toast the pecans in a frying pan with about 1 TBSP butter. When done, sprinkle the nuts in the bottom of the bundt pan.
Combine cake mix, flour, Amaretto, eggs and butter. Mix until well combined. Pour the batter in the pan over the nuts.
Bake 50-60 minutes or until cake tester tests clean.
Glaze:
While the cake is cooking, I placed these ingredients in a pan on very low on the top of the stove.
Spoon over the cake per the directions. While in pan, use long pick to poke holes in cake and spoon 1/2 the glaze over the cake.
Let sit in pan about 10 minutes to soak in. Turn out onto a plate and carefully poke holes in the top. Spoon other 1/2 of glaze over the top.
The delicious ingredients…
Toast those yummy pecans!
Combine all the other ingredients in your mixing bowl…
Add it to your bundt pan…
While it cooks…make the glaze…
I just let it melt over low heat and stir occasionally…
When the cake is done…poke some holes all around…
You’ll want to add or spoon 1/2 the glaze over the cake while its in the pan….
Turn it out onto your plate…poke some holes on the top and add the last 1/2 of the glaze…
Enjoy!
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Robin’s Amaretto Cake Recipe
Ingredients
Cake:
1 cup chopped pecans, toasted
1 box butter cake mix
1/2 cup cake flour
1/2 cup Amaretto
4 eggs
2/3 cup butter, room temperature
Glaze:
1/4 cup butter
1/2 cup sugar
1/2 cup Amaretto
Instructions
Cake:
Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan.
Toast the pecans in a frying pan with about 1 TBSP butter. When done, sprinkle the nuts in the bottom of the bundt pan.
Combine cake mix, flour, Amaretto, eggs and butter. Mix until well combined. Pour the batter in the pan over the nuts.
Bake 50-60 minutes or until cake tester tests clean.
Glaze:
While the cake is cooking, I placed these ingredients in a pan on very low on the top of the stove.
Spoon over the cake per the directions. While in pan, use long pick to poke holes in cake and spoon 1/2 the glaze over the cake.
Let sit in pan about 10 minutes to soak in. Turn out onto a plate and carefully poke holes in the top. Spoon other 1/2 of glaze over the top.
Biscochitos Recipe
Biscochitos
bis-co-CHEE-toe
These spicy cookies from New Mexico
are rich, crisp and very easy to make.
Biscochitos are the holiday cookie staple in New Mexico.
The Biscochito is New Mexico’s Official State Cookie
as declared by the New Mexico Legislature in 1989.
Biscochitos were first introduced to Mexico by
Spanish settlers who brought the recipe from Spain.
Stored in a tightly sealed container,
they can be frozen up to six months.
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Step 1
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Step 4
Step 5
Biscochitos Recipe
Ingredients
- 1 1/2 c butter crisco
- 1 cup sugar
- 2 eggs
- 1/2 tsp cardamon
- 4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBSP brandy
- 2 tsp cinnamon + 3 TBSP sugar to dip cookies in before baking
Instructions
Preheat oven to 350°F.
Beat Crisco and 1 cup sugar in a bowl until fluffy. Add eggs and cardamon; beat until very light and fluffy.
Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy.
Mix thoroughly to make a stiff dough.
Wrap dough in waxed paper and refrigerate about 30 minutes.
I made these cookies for my Daniel’s birthday.
I thought he’d love them with his strong, black coffee
that’s his and his Granny’s favorite!
The delicious ingredients…
I love these adorable silicone measuring bowls
from Wilton that sweet man brought home for me!
Flowers…jewelry…chocolate…bakeware…I’m easy! 🙂
Cream the butter and sugar and add the eggs….
The spices are next…
And the brandy…
Add the flour…
Salt and baking powder…
Turn the dough out on wax paper and press into a rectangle…
Refrigerate at least 30 minutes…
Roll thin and use cutter of your choice…
I am using a very small medicine glass
because of the design I want to make!
Dip the cutter into the cinnamon and sugar every time…
I have a spool in my baking box that I use for these cookies!
I dip it into the cinnamon and sugar…
And press lightly to make the design…
They lift up pretty easy by placing a thin spatula under them…
Dip them in the sugar and cinnamon…
Place them on your baking sheet…
Bake 12-15 minutes at 350 degrees until slightly brown…
Look how pretty! You can even see the spices!
All packed up for my Daniel and ready to go!
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Biscochitos Recipe
Ingredients
- 1 1/2 c butter crisco
- 1 cup sugar
- 2 eggs
- 1/2 tsp cardamon
- 4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBSP brandy
- 2 tsp cinnamon + 3 TBSP sugar to dip cookies in before baking
Instructions
Preheat oven to 350°F.
Beat Crisco and 1 cup sugar in a bowl until fluffy. Add eggs and cardamon; beat until very light and fluffy.
Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy.
Mix thoroughly to make a stiff dough.
Wrap dough in waxed paper and refrigerate about 30 minutes.
Roll thin and use cutter of your choice…
I am using a very small medicine glass
because of the design I want to make.
Dip the cutter into the cinnamon and sugar every time…
I have a spool in my baking box that I use for these cookies!
I dip it into the cinnamon and sugar…
And press lightly to make the design…
They lift up pretty easy by placing a thin spatula under them
Dip them in the sugar and cinnamon…
Place them on your baking sheet…
Bake 12-15 minutes at 350 degrees until slightly brown…leave on baking sheet for about 2-3 minutes and move to wire rack to cool completely. Enjoy!
Italian Cream Cake Recipe
A sweet friend asked if I would make
one of these cakes for her Momma…
I had not made one in years…
since our Christmas celebrations when I was a teenager…
It was always one of my family’s favorites!
It brought back many fond memories for me and
I’m hoping her Momma enjoyed every bite!
[ingredients][method]
The most delicious ingredients…
And the cake flour…
Cream the butter, sugar and crisco…
Add the eggs, one at a time…
and the vanilla…
Mix the dry ingredients together…
Add the dry ingredients alternately with the buttermilk…
Toast the chopped pecans a bit and let them cool…
Add the pecans to the batter with the coconut…
Bake in three 9 inch pans, greased and floured…
on 350 degrees for 20-25 minutes…
Cool completely on wire rack while you prepare the frosting…
Frost the first layer…
I sprinkle on pecans and coconut…
Then repeat with the next layer…
Then top it with the 3rd layer like this…
I mix the remaining pecans and coconut in the frosting that is left…
And frost the top…
And sides…
Deliciousness all tied up with a bow!
Italian Cream Cake Recipe
Ingredients
- Cake Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs
- 1 tsp vanilla
- 2 cups cake flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 cup chopped pecans, roasted a bit
- 1/2 cup coconut
- Cream Cheese Frosting Ingredients
- 2 pkg cream cheese 8 oz each, room temperature
- 1/2 cup butter, room temperature
- 3 3/4 cups confectioner’s sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup chopped pecans, roasted a bit
- 1 cup coconut
Instructions
In mixing bowl, cream butter, shortening and sugar till light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla.
Combine dry ingredients and add alternately with the buttermilk, beginning and ending with dry ingredients. Fold in pecans and coconut.
Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes.
Cool for 10 minutes and turn out into cooling rack and cool completely.
For the frosting, beat cream cheese and butter till fluffy. Add confectioner’s sugar and extracts and blend until smooth. Spread between the layers and on top. Store in refrigerator.
Christy’s Classic Chocolate Eclair Cake Recipe
My friend, Christy, brought her version of this delicious dessert to share with us at work. I had forgotten just how easy and how delicious these desserts are!
[ingredients]
[method]
Christy said she has also played around with different
flavors with good results– use butterscotch pudding, chocolate graham crackers and white frosting.
The delicious ingredients…
Pour the milk into the mixing bowl with the pudding and mix well…
Fold in the whipped cream…
Start the delicious layers…
Graham crackers…
Pudding mixture…
Another layer of crackers…
You’ll have 3 layers of cracker and 2 layers of pudding…
Now…
Heat the container of frosting for 30 seconds…
Stir it up and pour it over the graham crackers…
Spread it carefully and evenly…
Perfection!
Refrigerate overnight and serve!
My sweet cousin Susie and I celebrating
another beautiful year of “her”!
It was so yummy!
Christy’s Classic Chocolate Eclair Cake Recipe
Ingredients
- 2 small pkgs instant pudding – French Vanilla
- 1 box graham crackers
- 16 oz cool whip
- 1 container Duncan Hines chocolate frosting
- 3 c milk
Instructions
With mixer, beat milk & pudding until smooth. Fold in cool whip until well mixed
In 9×13 pan, layer: crackers 1/2 of pudding mix crackers 1/2 of pudding mix crackers
Open the frosting container and microwave for 30 seconds; stir and pour over last layer of crackers. Refrigerate over night.
Peanut Butter Lovers Cookie Pie Recipe
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Peanut Butter Lovers Cookie Pie Recipe
Ingredients
Krusteaz Peanut Butter Cookie Mix
1 egg
1/4 cup oil
1/2 cup M & M Peanut Butter Candies
1/2 cup Reese’s Peanut Butter Cup Minis
1/2 cup each of the Candies to add to the top
Instructions
With mixer, add the cookie mix, oil and egg and combine well.
Mix in the candies.
Push in the remaining candies on top of the cookie.
Spray your large iron skillet with non-stick spray.
Spread the cookie mix in the pan and bake on 350 degrees for 25 minutes.
Here’s a wonderful quick, easy, chocolately,
peanut buttery dessert!
My sweet friends at work ate it right up!
The yummy ingredients…
Pour the cookie mix in a bowl and add the oil, water and egg…
Mix until combined…
I placed the cookie dough in a deep dish baker…
You can also use a 9 inch cake pan…
Add the Reese’s Minis and the Peanut Butter M & M’s…
Bake on 350 degrees for 25 minutes….
It will be deep dish yumminess like this!
Cool and cut into wedges….
Enjoy!
Funfetti Birthday Pretzels Recipe
My baby girl just turned 27 last week!
I just can hardly believe it!
She loves chocolate covered pretzels at holiday time,
so I thought I’d make and mail her some of these
adorable party pretzels–a little love from Mom’s kitchen!
[ingredients]
[method]
The easy peasy ingredients…
You’ll melt the first candy disc color and then add
2 TBSP of the Funfetti Cake mix…
2 TBSP of the Funfetti Cake mix…
Dip the top half of the pretzel in the candy…
Lay them on the wax or parchment paper…
Decorate with the sprinkles of your choice…
Lather…rinse….repeat…
I made 3 different kinds…
Look at how gorgeous they looked in her box!
She loved her surprise!
Bet your friends and family will too!
Bet your friends and family will too!
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Funfetti Birthday Pretzels Recipe
Ingredients
- Wilton Candy Melts–use whatever colors you would like
- 2 TBSP funfetti cake mix per cup of Candy Melts
- Assorted Sprinkles
- Mini Pretzel Twists
Instructions
Set aside some sheets of wax paper to place the coated pretzels on.
Melt candy discs as per package directions.
Add 2 TBSP of the cake mix to the melted candy discs and stir well; the batter will be thick.
Dip top half of pretzels in the candy and lay on the wax paper. Immediately decorate with the sprinkles.
Let dry completely and enjoy!
Peanut Butter Cheesecake Swirl Brownies Recipe
Had a tough week?
Well, cook these this weekend
and retreat to your hiding place!
Peanut butter, cheesecake and brownies all in one?
Yep…I think this is the recipe to cure what ails you! 🙂
[ingredients]
[method]
The ingredients just lying there…awaiting awesomeness…
Line your pan with foil…spray with nonstick spray…
you will thank me later…
no messy brownie pan to clean up…
You’re welcome…
you will thank me later…
no messy brownie pan to clean up…
You’re welcome…
Mix your brownie mix and ingredients
according to the package directions…
and then pour into the pan…
according to the package directions…
and then pour into the pan…
Now mix all the cheesecake swirl ingredients together…
Drop by teaspoonfuls over the delicious batter…
Pull your knife through to create the swirls…
Bake at 350 degrees for 40 minutes…
cool on rack for 10 minutes…
then lift out of pan with foil and cool completely…
cool on rack for 10 minutes…
then lift out of pan with foil and cool completely…
Cut and share…or enjoy all to yourself!
Margarita Macaroons Recipe
I finally stumbled upon the easiest and best
Macaroon recipe I’ve ever tried!
I made them for some give-aways for friends
during Cinco de Mayo.
You can omit the tequila if you like,
it doesn’t really change the taste much.Margarita Macaroons
Macaroon recipe I’ve ever tried!
I made them for some give-aways for friends
during Cinco de Mayo.
You can omit the tequila if you like,
it doesn’t really change the taste much.Margarita Macaroons
2/3 cup sweetened condensed milk
1 TBSP lime juice
1 TBSP tequila
1 large egg white
1 1/2 tsp vanilla
1/4 tsp salt
3 1/2 cups coconut
Preheat oven to 350 degrees.
Lightly spray baking sheets with nonstick spray.
In mixing bowl, combine sweetened condensed milk,
lime juice, tequila, egg white, vanilla and salt.
Stir in coconut until well combined.
Using small cookie scoop, place the macaroons
about 2 inches apart on baking sheets.
Bake for 20 minutes until golden brown on top.
Remove from oven and let cool completely.
Enjoy!
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Margarita Macaroons Recipe
Ingredients
2/3 cup sweetened condensed milk
1 TBSP lime juice
1 TBSP tequila
1 large egg white
1 1/2 tsp vanilla
1/4 tsp salt
3 1/2 cups coconut
Instructions
Preheat oven to 350 degrees.
Lightly spray baking sheets with nonstick spray.
In mixing bowl, combine sweetened condensed milk,
lime juice, tequila, egg white, vanilla and salt.
Stir in coconut until well combined.
Using small cookie scoop, place the macaroons
about 2 inches apart on baking sheets.
Bake for 20 minutes until golden brown on top.
Remove from oven and let cool completely.
Enjoy!