Chocolate Peanut Butter Ice Cream Cake

This is a fun recipe. I know it really isn't ice cream "season" but my family is all about the ice cream all year long. :)

Ingredients:

4 cups rice krispies
6 oz semisweet chocolate
3/4 cup creamy peanut butter
3 pints chocolate chip or other icecream

1. Place cereal in a large bowl.
2. In a small sauce pan, combine chocolate and peanut butter. Cook over low until melted, about 2 minutes.
3. Add chocopeanutebutter mix to rice krispies. mix well and spread on the bottom of a 9-inch springform pan. Freeze until set for about 10 minutes.
4. Let ice cream soften until spreadable. Spread ice cream over crust and chill pie in the freezer for 4 hours up to 2 days.

Carmelized Apple Cake

I found this recipe a few years ago in Family Circle. This time of year we are obsessed with all things apple. This is a winner in our book.

Ingredients:
1 1/2 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter salted (divided)
2/3 cup sugar
2 eggs
1tsp vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large granny smith apples, peeled, cored and cut into 1/4 inch slices

1. Heat oven to 375. Mix flour, baking powder and salt in a medium size bowl. Set aside.
2. With a mixer beat on high speed 1/2 cup butter for one minute until creamy. Add sugar and continue to beat until light and fluffy.
3. Add eggs, vanilla and beat until blended. Reduce speed to low while gradually adding in flour, then sour cream.
4. Melt remaining butter in a 10 inch skillet (oven proof). Add brown sugar and stir for 2 minutes. Add apple slices to the pan and reduce heat to medium low. Cook for about 10 minutes or until tender. Let sit for 5 minutes. Spoon batter over the apples and spread to the edge of the pan. Bake at 375 for 30 minutes or until golden brown. Cool on a rack for 20 minutes. Run a knife around the edge and slide onto a plate.


****A cast iron skillet work wonderfully for this recipe. Yummy and so rustic. :)

Cinnamon Bun Cake- Easy Peasy!

Give me butter, cinnamon and sugar and I am in heaven. FOR REAL! I love all things cinnamon. This recipe is fab-fab-fab! Fully loaded to the max with fat and calories and worth every single pound!! :) I have eaten this whole cake by myself..over 2 days of course.:) This is a great substitute for cinnamon buns---that experiment was a major flop in our house. I am not a gifted bread maker...at all.

Ingredients:

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon

Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla

Mix together dry ingredients, then add the wet ingredients---make sure you add the butter last. Pour the batter into a greased 9×13 pyrex. In a separate bowl, mix the topping ingredients. Drop onto cake batter and use a knife to swirl it through the cake (marble like). Bake for 25-30 minutes at 350 degrees. Mix together glaze ingredients, whisking until smooth. Drizzle over warm cake, and serve.

No-Bake Blueberry Naner Pie

This recipe is just simply divine. Oh my. What I love about it is that you can cover your blueberry cravings even out of season. I found this recipe at www.crystalandcomp.com. (By the way she totally rocks!) We love, love, love it.:)

Ingredients:
8oz cool whip, room temperature
1 block cream cheese, room temperature
1 graham cracker pie crust
2 bananas, sliced
1 can blueberry pie filling
1 tbsp vanilla
1 tbsp sugar

1. Combine cream cheese and whipped cream, until smooth
2. After about 3 minutes of mixing add sugar and vanilla. Mix about 2 more minutes.
3. Line graham cracker crust with slices of banana.
4. Pour the cool whip mixture over the bananas and smooth on top.
5. Evenly pour the entire can of blueberry pie filling over the cool whip mixture.
6. Cover and refrigerate 4-6 hours.

Spiced Apple Rings

Okay, these sound weird...but let me tell you they ROCK! you can prepare them and keep them in the fridge like you do pickles and munch on them any time. Julia loves these!

Ingredients:
4 small apples
1/3 cup red hot candies
1/4 cup sugar
2 cups water

Peel apples. Core and cut crosswise into 1/2 inch rings.

For the syrup: in a lrage skillet combine candies, sugar and water. Cook and stir over medium heat. Bring to a boil until the candies dissolve. Add the applesto the syrup and bring to a boil. Reduce heat and simmer for 10-15 minutes or until apples are tender. You might want to spoon the syrup over the apples periodically. Cover and store apples in the syrup in the fridge for up to 1 month.


Thanks Mrs. Pat for another killer recipe.:)

Eclair Cake

My second mama Deborah is the queen of this recipe! We know if she is going to be there, then so will the eclair cake. Thank you for this amazing recipe and all of the times you've made it for us!

Ingredients:
1 box graham crackers
1 box french vanilla instant pudding (6 oz)
9 oz cool whip
3 cups milk
1 tub chocolate frosting

Mix the pudding with 3 cups cold milk, beat for 2 minutes. Fold in cool whip.
in a 9x13 pyrex alternate layers of graham crackers, pudding mixture, ending with graham crackers. Spread the frosting on top and refrigerate until serving.

Do Nothing Cake

This is a recipe that was given to me from a dear friend, Pat. She is such a role model for me as a wife, mother and keeper of the home. :) She is such a blessing and my life is certainly better because she is in it. This recipe reminds me of church potluck. It calls for nuts and if you are making it for me, please leave them out. (smile) I have never had it with nuts and I think it is fantastic.


Cake-
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
1 tsp vanilla
1 can crush pineapple, UNDRAINED

Mix all ingredients and bake in a greased 9x13 pyrex for 40 minutes at 350 degrees

Topping-
1 stick butter
1 cup sugar
2/3 cups evaporated milk
1 cup chopped pecans
1 cup coconut

Melt butter on the stove, add sugar, milk and mix well. Cook for about 5 minutes. Remove from the stove. Stir in nuts and spread over warm cake.