Peach Snack Cake with Buttercream Frosting

                                                                         

What a great cake for snacking. Makes one 9x13 cake that will begone before you know it! Moist, flavorful just a great different cake for when you just have to have a piece of cake! ENJOY!

Here is the 9x13 cake frosted with butter cream frosting!

CAKE:

3/4 Cup Softened Butter

3/4 Cup Sugar

3 Eggs

2 TSP. Vanilla

2 & 1/4 Cups Flour

1 & 1/4 TSP Baking Powder

1 TSP Salt

2 TSP Cinnamon

1 Cup Plain Yogurt

2 Cups Canned Peaches drained & mashed, I used my potato masher & smooshed the peaches until they were chunky but not completely pureed.

Preheat oven to 350 Degrees & spray a 9x13 pan with baking spray.

Combine the flour , salt, baking powder, & cinnamon until mixed well. In mixing bowl beat butter until fluffy, add sugar beat again, add eggs & vanilla & beat again. Now starting with the flour mixture beat in about 1/3 of it into the batter. Now add 1/3 cup of yogurt & beat again. Go back to the flour add more beat in then yogurt & back until everything is added & beaten well. Now beat in the peaches. Spoon batter into your pan & smooth it out evenly. Bake for about 35 minutes. Yest cake with a toothpick  to be sure cake is done. No wet batter should be sticking to the toothpick! Remove from oven & let cool. I frosted mine with the following frosting.

FROSTING:

1/2 Cup Softened Butter

2 TSP Vanilla

3 Cups Powdered Sugar

Milk enough to get the spread-ability you like

Dash or 2 of Salt

1 Tsp Cinnamon

Beat Butter  until fluffy. Add vanilla, about 1/2 the sugar, the cinnamon & the salt. Beat adding milk as needed. Add remaining sugar & beat. Use more milk if you need or add more sugar if you want a thicker frosting! DELICIOUS! 

Creamy & Cheesy Chicken Ringers Casserole

                                                                         

This is a delicious meal. Creamy, cheesy with rice & veggies! Easy to whip up too! Makes a nice big 10 x 15 deep casserole!

2 lbs  Raw Boneless Skinless Chicken Breast cut into bite sized pieces

6 Cups Cooked Rice

1 Stalk Celery Chopped

1 Small Onion Chopped

8 oz. Can of Sliced Mushrooms drained

2 Cans 10 & 1/2 oz 2  Campbell's' Cream Soup I used Cream of Chicken with Herbs & Cream of Mushroom

1/2 Bag Frozen Peas & Carrots about 1/2 lb

2 Cups Shredded Cheese I used 6 Italian Blend but use your favorite!

1 Bag Frozen Onion Rings

Parsley Flakes to sprinkle on top! 

Mix the chicken, rice, & veggies together right in your casserole dish. Stir the 2 soups together & now mix that into your chicken & rice mixture.  Smooth it evenly in your casserole. Now top with the cheese & then the onion rings! Now sprinkle the top with parsley. Cook in a 350 degree preheated oven for 1 hour. Serve hot with crusty bread & or salad! YUMMY! makes 6 large servings!

                                                                       

Shepherds Pie My Mom's Version!

                                                                         

My Mom's Shepherd Pie brings back good times of childhood! Piled high with mashed potatoes too! Simple eats but good!

1 Pound Raw Burger, I use Turkey Burger but Beef is what Mom used.I am allergic to Beef now so Turkey works for me.

1 Pound Frozen Green Beans

1 Large Onion Chopped

Chopped Garlic if you wish

Salt & Pepper if you wish

Chopped Parsley

1 Can Tomato Soup do not dilute

Leftover Mashed Potatoes for on the top 3 to 4 cups. If no leftover mashed potatoes just mix up some instant! If using Leftover Mashed Potatoes stir in 1 beaten egg to give them some spread-ability

Option: 2 Cups of Shredded Cheese that you can spread over the meat mixture then top with mashed potatoes. I sometimes do this & I use shredded Cheddar!

 In a deep casserole or pie pan mix all the ingredients, except the Mashed Potatoes, together. Stir well to combine!  Now slather the to with the Mashed Potatoes & sprinkle with parsley. Bake in a preheated 350 degree oven for 1 hour. Serve piping hot! Add rolls, crusty hot bread or a salad & you have a great meal! Thanks Mom, for teaching me how to cook!

                                                                        

Cheese Pinwheel Dinner Rolls

                                                                         

My Cheese Pinwheel Dinner Rolls are soft & gooey with melted cheese! These are great with any main course but very nice for breakfast & brunch too! 

This recipe makes 14 large dinner rolls!

3/4 Cup Scaled Milk, I put mine in the microwave on high for 1:45 minutes to scald! Use a deep bowl or mug.

1/4 Cup Sugar

3 TBS Shortening

1&1/2 TSP Salt

1 Packet Yeast

1/4 Cup Lukewarm Water

1 Egg

3&1/2 Cups Flour

2 Cups Shredded Cheddar Cheese or use your favorite shredded cheese

2 TBS Parsley Flakes

                                                                    

Scald the milk then add shortening, sugar, & salt, stir until shortening melts. Set aside until lukewarm. Stir the yeast in the water then beat in the egg, as soon as the shortening & milk mixture is lukewarm beat in the yeast egg mixture, I just use a fork. Now with heavy spoon mix in the flour about 1 cup at a time until it is all mixed well. Dump out onto a lightly floured surface & knead lightly for about 5 minutes. Put into a deep greased bowl & cover, sit in a warm place until doubled. I turn my oven on to warm & as soon as it is up to temperature I turn it off & then put the dough the off oven to rise. It took about an hour to double. 

Once double dump out onto a lightly floured surface & roll out in a rectangle about 10 inches by 15 inches. Cover surface with the shredded cheese  & then roll up into a log like you would for cinnamon rolls. Slice in about 1 inch slices making 14 rolls. Lay face down on a non stick baking sheets & sprinkle the tops with parsley flakes. Bake for 15 minutes in a preheated 425 degree oven! Serve warm!

                                                                                  

Elf Poop The cookie that eats like candy, because Elves are all about candy!

                                                                         

My 2 Granddaughters challenged me to make Elf Poop Cookies for Christmas! HA HA, they will be happily surprised with these! Just pure fun! 

6 Egg Whites
2 Tsp Vanilla
1/2 TSP Cream Of Tartar
Dash of Salt
1 & 1/3 Cups Granulated Sugar
1 Heaping & I mean heaping of Cocoa I used Hershey's Special Dark Baking Cocoa
1 Cup Powdered Sugar
1 Cup Nestles Unicorn Baking Chips
2 TBS of ChocoMaker Milk Chocolate Flakes or Chocolate Jimmies if you cannot find the flakes
Varies sprinkles for topping each pile of Elf Poop! I used Hollyberries Sprinkles Gold  Baking Glitter & more Chocolate Baking Flakes! Be creative & have fun!
Preheat oven to 250 Degrees. Line baking sheets with parchment. Now on to mix up that Elf Poop!
In your deep mixing bowl place egg whites, cream of tartar, salt & vanilla. Beat until nice & frothy. Stir your Granulated Sugar & Cocoa together, Beat into the egg mixture 1 heaping TBS at a time Beat in powdered sugar 1 TBS at a time. Now beat it all on high speed a good 10 to 15 minutes. Now stir in the baking chips & chocolate flakes or the jimmies if you use those. Drop by spoon onto parchment lined sheets. Place sheets in the oven at the same time & bake 35 minutes, DO NOT OPEN THE OVEN AT ALL, now after the 35 minutes turn oven off & let cookies sit in the oven for 1 hour. Again no peeking! After one hour you will have crispy, crunchy sweet piles of Elf Poop! 

Applesauce Delights a Soft Moist Sugar Cookie

                                                                       

These are delicious. A nice big & soft cookie that is nicely spiced! ENJOY! 

1 Cup Shortening
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Eggs
2 TSP Vanilla
4 Cups Flour
3 TSP Cinnamon
2 TSP Ginger
1 TSP Salt
1 TSP Baking Soda
2 Cups Sweetened Applesauce
1 Cup of any of the following (Chopped Dates, Raisins, or Nuts) I used the chopped dates! YUM!
Cinnamon & Sugar to sprinkle on top of the cookies

Beat shortening, ad sugars & beat again. Add eggs & vanilla then beat again. Add Applesauce & beat again. Stir the flour, baking soda, salt & spices together, mix well. Add 1/3 of this to your batter & beat. Add another 1/3 & beat. Add remaining flour mixture & beat until all is well combined. Preheat oven to 375. Spray cookie sheets with baking spray. Now drop batter onto sheets using heaping tablespoon. Sprinkle each cookie with a generous amount of your cinnamon sugar mixture. Bake 12 minutes or until cookies are light brown. Makes 5 dozen very yummy cookies!

Judys Foodies Kisses or Meringue Cookies

                                                                         

How beautiful are these? Perfect to decorate any cookie tray & my grandkids are in love with these! Crisp & light as air with that marshmallow taste, these are the perfect addition to your cookie baking. The best part is these are easy! I had my two little grandgirls ages 7 & 5 help me make these. We dropped the batter from a spoon & gave each cookie a little swirl. If you want fancy you may pipe these using your pastry bag & a decorate tip but I wanted the girls to enjoy the baking without a lot of fuss & these turned out wonderful! ENJOY!

3 Egg Whites at room temperature

1 TSP Vanilla

1/4 TSP Cream Of Tartar

Dash of Salt

2/3 Cup Granulated Sugar

Preheat oven to 250 Degrees & line to baking sheets with parchment paper.

Now beat the egg whites, cream of tartar, salt, & vanilla until you have a nice bowl of froth, it should look very foamy. Now beat in the sugar 1 TBS at a time. Now turn mixer on high & let this beat until you have thick glossy peaks about 10 full minute. Now drop by teaspoonfuls or pipe batter onto parchment sheets. Lightly sprinkle with any sprinkles you choose or leave plain. Bake in the oven for 35 minutes & then turn oven off & leave cookies in the oven for at least 1 hour. I left them i for 2 hours & they were perfect! FUN & LOVELY!