Praline Turtle Cake

Praline Turtle Cake

1/2 C Butter
1 C brown sugar
1 (14 oz.) can sweetened condensed milk
1 C chopped pecans
2 C all-purpose flour
3/4 C unsweetened cocoa
2 C granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 C sour cream
1/2 C canola oil
1 tsp. vanilla extract
1 tsp. white vinegar
1/2 C fudge topping
1/2 C chocolate chips, melted
*Your favorite chocolate frosting

To make the cake:

Heat oven to 350 degrees.  Butter the bottoms of two 9" round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan.  Heat the butter, brown sugar and sweetened condensed milk in a 2-qt. saucepan over medium heat until the butter melts and the sugar is dissolved.  Do not boil. 

Divided the sugar mixture between the prepared pans.  Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. 

Combine the flour, cocoa, granulated sugar, baking powder, baking sofa and salt together in a large bowl.  Add the eggs, sour cream, oil, vanilla and vinegar and 1 cup hot water and mix with a wooden spoon until the batter is smooth.  Pour the batter into the cake pans---over sugar mixture---and bake until a wooden skewer inserted into the cake center comes out clean, 35-40 minutes. 

Cool cakes in the pans for 10 minutes.  Run a knife around the edge of the pans and turn cakes out onto a cooling rack.  Remove the paper and cool completely.

Assemble the cake:

Spread the fudge topping over the sugar mixture side of one cake layer.  Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans.  Frost the cake sides with your favorite chocolate icing. 

Sparkling Cider Pound Cake

Try this twist on pound cake with a simple sparkling cider glaze~

This is from a Taste of Home magazine....if you don't subscribe, you SHOULD.  Chock full of great recipes each and every issue!  Well worth the money.

Sparkling Cider Pound Cake

3/4 C butter, softened
1 1/2 C sugar
3 eggs
1 1/2 C all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C sparkling apple cider

Glaze

3/4 C confectioners' sugar
3 to 4 tsp. sparkling apple cider

Preheat oven to 350 degrees.  Line bottom of a greased 9" x 5" loaf pan with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider; beating well after each addition.

Transfer to prepared pan.  Bake 40-50  minutes or until a toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small bowl, mix glaze ingredients until smooth; spoon over cake, allowing it to flow over sides.

Makes 12 servings

Slow Cooker Spiced Coffee

     As we head into the chilly season, here's a recipe you can whip us for guests at upcoming parties or family holiday gatherings.  You may find that those who aren't necessarily fans can change their tune when they get a whiff of this chocolaty coffee drink!

Slow Cooker Spiced Coffee

8 cups brewed coffee
1/3 C sugar
1/4 C chocolate syrup
1/2 tsp. anise extract
4 cinnamon sticks (3 in.)
1 1 /2 tsp. whole cloves
*Additional cinnamon sticks, optional


In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract.  Place cinnamon sticks and cloves on a double thickness of cheesecloth.  Gather corners of cloth to enclose spices; tie securely with string.  Add to slow cooker.  Cook, covered, on low 2-3 hours. 

Discard spice bag.  Ladle coffee into mugs.  If desired, serve with a cinnamon stick.

Makes 8 servings

Chocolate Chai Snickerdoodles

     Bet you thought that snickerdoodles couldn't be improved upon.....that's true, unless you add some chocolate.  What ISN'T better with chocolate?!  While they're baking, the aromas of chocolate mixed with warming spices will remind you of a cup of hot chai~
     I always give credit where credit is due....I stumbled across these in a Taste of Home magazine I checked out of the library.  I have two sons who LOVE chai tea, so I'm thinking these cookies would be something new I could try during the holidays. 

Chocolate Chai Snickerdoodles

2 1/4 C sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamon
1/2 tsp. ground allspice
1/4 tsp. white pepper
1 C butter, softened
2 eggs
2 tsp. vanilla extract
2 1/4 C all-purpose flour
1/2 C baking cocoa
2 tsp. cream of tartar
1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees.  In a large bowl, combine the first six ingredients.  Remove 1/2 cup sugar mixture to a shallow dish. 

Add butter to remaining sugar mixture; beat until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, cocoa, cream of tartar, baking powder and salt; slowly beat into creamed mixture.

Shape dough into 1 1/2-inch balls.  Roll in reserved sugar mixture; place 2-inches apart on ungreased baking sheets.  Flatten slightly with bottom of a glass.  Bake 10-12 minutes or until edges are firm.  Remove to wire racks to cool.

Makes about 3 dozen cookies

Strawberry Lemonade Smoothie

     Some of you may know I'm a BIG smoothie fan......I'm always looking for new recipes that I might like to add to my repertoire.  Personally, I prefer ones with only a few ingredients, and mostly berry based. 
     This one is going on my list to try immediately!

Strawberry Lemonade Smoothie

2 C lemonade (freshly made, or store purchased; I will leave that to you)
3/4 C (6 oz.) lemon yogurt
12 tsp. vanilla extract
2 C frozen unsweetened Strawberries

Place all ingredients in a blender; cover and process 15 seconds or until blended.  Embellish with sliced strawberries or other berries of your choice.  Pictured here are banana slices and shredded coconut.  Serve immediately.

Serves 4

Gift-worthy Snack Mix

     Sugary cinnamon meets salty pretzels in this super-easy snack mix which would be PERFECT as holiday gifts~ 
     And don't you just LOVE this unique way of packaging this (or any other snack!)?  The "bow" is a kitchen towel, twisted into a spiral and then attached to the cellophane bag.  Extra nice because it gives the recipient a "keepsake" after the goodies are gone!

Cinnamon Pretzels

2/3 C vegetable oil
1/2 C sugar
2 tsp. ground cinnamon
1 (16 oz.) pkg. small pretzel twists

In a large roasting pan, stir together vegetable oil, sugar and cinnamon.  Add the pretzels; toss well to coat with cinnamon-sugar.  Bake, uncovered, in a 300 degree oven for 30 minutes, stirring twice.  Spread on waxed paper to cool.  Store in an airtight container.  Makes 12 (1 cup) servings.

Microwave directions:  In a very large bowl, stir together vegetable oil, sugar and cinnamon.  Add pretzels; toss well to coat with cinnamon-sugar.  Place half of the pretzel mixture in a large microwave-safe bowl.  Microwave on 100% power (high) for 3 minutes, stirring every minute.  Spread on waxed paper to cool.  Repeat with the remaining pretzel mixture. 

Gadettes

     It's not too soon to start thinking about baking holiday cookies.  I always like to try at least one NEW cookie recipe for the season & this year might I suggest we all dust off our waffle irons to bake these?
      This recipe is for just basic waffle cookies, but these are SO versatile!  Add chocolate chips to the batter, raisins or nuts.  Instead of dusting with powdered sugar when they are done, whip up an easy glaze and drizzle the cookies with a glaze.  These would be fun (and easy) to make with kids, too.

Gadettes or "Waffle Cookies"

1/3 C butter, melted
2 eggs
1 Tbsp. bourbon or brandy (optional....either IN the cookie recipe or a shot while making them...lol)
1/4 tsp. vanilla
1/2 C granulated sugar
1/3 C packed brown sugar
1 C all-purpose flour
Dash salt
Powdered sugar (optional)

In a large bowl, place melted butter and let cool.  Add eggs, one at a time, beating with electric mixer after each addition.  Beat in bourbon, if you like, and vanilla.  beat in sugars until well combined.  Gradually beat in flour and salt until combined. 

Cover and chill dough at least 2 hours or until firm enough to scoop.

Preheat waffle iron.  Drop dough from a small 1 Tbsp. cookie scoop or a rounded teaspoonful into center of each waffle grid; close lid.  (Make about 4 cookies at a time, leaving about 2 inches between dough mounds).  Bake on medium heat about 3 minutes, or until cookies are golden brown.  Using a fork, transfer cookies to a wire rack; cool.  Repeat with remaining batter.   If you like, sprinkle lightly with powdered sugar.  Store in an airtight container at room temperature for up to 2 days. 

Makes about 25 cookies.

Vegetable Bruschetta

 

 I LOVE bruschetta, and could absolutely make a meal of it. Bruschetta is definitely one of those recipes that you can change up and make it different every time!   Use different vegetables....add a little more of one vegi and a bit less of another.  Try a variety of bread as well.
     Bruschetta is the perfect appetizer for any party~ in fact, you can set up a "Bruschetta Bar" & put out all the various toppings so your guests can tailor theirs to their taste. Here's a recipe for one which I consider a bit more "healthy", if you will. 

Vegetable Bruschetta

1 12 lbs. plum tomatoes, seeded and cut into 1-inch pieces
2 small sweet red and/or yellow peppers, seeded and cut into 1-inch pieces
1/2 or 1 whole medium red onion, cut into 1/2-inch wedges
3 cloves garlic, peeled
2 Tbsp. olive oil
1/2 tsp. kosher sale or sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. balsamic vinegar
2 tsp. snipped fresh thyme
1/4 C snipped fresh basil
1 whole-grain baguette (1 lb.)
2 oz. Parmesan cheese, thinly shaved

Heat oven to 425 degrees.  In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic.  Add oil, salt and black pepper; toss to coat.  Transfer mixture to a foil-lined shallow roasting pan. 

Roast at 425 degrees for 35-40 minutes or until vegetables are tender and slightly charred on the edges; stirring twice.  Cool slightly on a wire rack.  Lower oven temperature to 375 degrees.

Transfer tomato mixture to a food processor (or blender, if you don't have a food processor).  Cover and pulse with several on-off turns until  mixture is chopped but still slightly chunky.  Stir in balsamic vinegar and thyme.

Slice baguette crosswise into 1/4 inch thick slices (about 36 slices).  Lightly coat bread slices with olive oil.  Place on a baking sheet.  Bake at 375 degrees for 4-6 minutes or until golden and crisp, turning once.  Cool on a wire rack.

Stir basil into tomato mixture.  Top each bread slice with 1 Tbsp. of the mixture and some of the parmesan.

Makes 36 pieces

Pumpkin Waffles & Cinnamon Maple Syrup

     In honor of Fall and all things pumpkin, here's a sweet recipe for those lazy weekend mornings that I hope are in your schedule~

Pumpkin Waffles & Cinnamon Maple Syrup

1 C pure maple syrup
1 cinnamon stick
1 1/2 C all-purpose flour
1 C white whole wheat flour (such as King Arthur)
1 tsp. baking soda
1/2 tsp. salt
2 C buttermilk
1 C canned packed pumpkin
4 eggs, beaten
1/3 C packed brown sugar
1/4 C unsalted butter, melted
*whipped cream, optional for garnish
*cinnamon, optional for garnish
*whole or chopped pecans, for garnish

Heat waffle iron according to manufacturer's directions.  In a small lidded pot over medium heat, combine maple syrup and cinnamon stick.  Cook, uncovered, until it steams (do not boil).  Turn off heat, cover and let stand 15 minutes.  If not immediately serving, transfer to an airtight container with cinnamon stick still inside.  Cool; refrigerate until ready to use. *Personally, I would make a double batch of the syrup and keep on hand so in the future, you only have to make the waffles.  I'm organized that way ;-)

Whisk together both flours, baking soda and salt.  In a separate bowl, blend buttermilk, pumpkin, eggs, brown sugar and butter.  Stir dry mixture into wet mixture until smooth.

Coat waffle iron with nonstick cooking spray.  Cook waffles according to manufacturer's directions.

If not immediately serving, cool and freeze in resealable bags in a single layer or stack with parchment paper in between waffles.  To serve:  Toast frozen waffles and reheat syrup.  *Optional---top with a dollop of whipped cream and sprinkle some cinnamon on top of the whipped cream and add a few whole or chopped pecans, walnuts, or nuts of your choice.
~Enjoy!

Makes 12 waffles

Sweet & Salty Pecan Sandy Cookies

Here's a great cookie recipe that combines the wonderful taste sensation of sweet AND salty!

Sweet & Salty Pecan Sandy Cookies

Heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using an electric mixer, beat 3/4 C (1 1/2 sticks) unsalted butter (at room temperature), 1 tsp. pure vanilla extract, 1/4 tsp. kosher salt and 1/2 C sugar until light and fluffy, about 3 minutes.  On low speed, beat in 1 1/2 C all-purpose flour until just incorporated.  Stir in 1/2 C pecans (chopped) and 3/4 C crushed potato chips (2 C whole).  In a small bowl, place 1/4 C sugar.  Roll level Tbsp. of dough into balls and roll around in the sugar to coat.  Place on prepared baking sheets, spacing them 2 inches apart.  With a flat-bottomed measuring cup or glass, press each ball into a 1/4 inch thick round.  Bake until lightly golden brown, 16-18 minutes.  Let cool for 5 minutes before transferring to wire racks to cool completely.
*Optional:  dip cookies into melted chocolate and allow to set before serving.

Makes 30 cookies

Caramel-Banana Muffins

     I stumbled across this recipe while looking at back issues of magazines; I will definitely be trying it.  Sugar-topped banana slices caramelize as they bake on top of these sweet muffins.

Caramel-Banana Muffins

1/2 C chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 3-oz. pkg. cream cheese, softened
1/4 C butter, softened
2/3 C sugar
1 egg
1 medium banana, peeled and mashed (1/2 C)
1 tsp. vanilla
1 1/4 C all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 Tbsp. butter, melted
Caramel-flavored ice cream topping (optional)

Line twelve 2 1/2-inch OR 6 jumbo (3 1/4-inch) muffin cups with paper baking liners.  In a small bowl, mix pecans, 2 tablespoons sugar and 1 tsp. cinnamon. 

In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined.  Add egg and beat well.  Beat in the mashed banana and vanilla until combined.

In another bowl, combine the flour, baking powder, baking soda and salt.  Add to the banana mixture, beating on low speed until just combined.

Stir in 1/4 cup of the pecan mixture.  Spoon half the batter into prepared muffin cups (1 rounded tablespoon for each 2 1/2-inch muffin cup OR 2 rounded tablespoons for jumbo cups).   Drizzle 1/2 teaspoon caramel topping over batter in each cup.  Top with remaining batter.  If you like, top each with 2 thin slices additional banana.  Drizzle with a little melted butter and sprinkle with remaining pecan mixture.

Bake in a 375 degree oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.  Cool in pan on a wire rack 5 minutes.  Remove from pan.  Serve warm, drizzled with more caramel topping, if you like. 

Makes 12 standard OR 6 jumbo muffins

Peanut Butter Scones

     Here's a great portable treat for those mornings when you and/or your family needs to dash out the door.  Sweet raisins contrast with salty peanuts in these great, on-the-go scones.

Peanut Butter Scones

1 C quick-cooking rolled oats
1 1/4 C all-purpose flour
1/2 C whole wheat flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 C creamy (or crunchy---your choice!) peanut butter
1/4 C butter
2 eggs, lightly beaten
3/4 C milk
1 tsp. vanilla
1/2 C raisins
1/2 C peanuts, chopped
1/4 C toasted wheat germ
1 Tbsp. milk
2 tsp. packed brown sugar

Lightly grease a large baking sheet; set aside.  In a large bowl, combine oats, flours, 2 tablespoons brown sugar, baking powder and salt.  Using pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs.  Make a well in center.

In a medium bowl, combine eggs, 3/4 cup milk and vanilla.  Add all at once to dry ingredients with raisins, peanuts and wheat germ.  Stir until moistened.

Turn dough out onto well-floured surface.  Knead gently for 10 to 12 strokes of until nearly smooth.  Divide dough in half.  Pat or lightly roll each portion into a 6-inch circle.  Cut each circle into 6 wedges.

Place wedges 2 inches apart on prepared baking sheet.  Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.

Bake in 400 degree oven 12 to 14 minutes or until golden.  Serve warm. 

Makes 12 scones

Citrus Chiffon Pie

     With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy and refreshing pie is perfect all Summer long ~

Citrus Chiffon Pie

1 1/3 C vanilla wafer crumbs (from about 44 cookies, or about 6 oz.)
4 Tbsp. unsalted butter, melted
3/4 tsp. kosher salt
1 1/4-oz. envelope unflavored gelatin
1/2 C + 1/3 C sugar
4 Large eggs, separated
1/2 C orange juice
1/3 C fresh lemon juice (from 2 lemons)
1/2 tsp. grated lemon zest
1 tsp. grated orange zest

Heat oven to 325 degrees.  In a medium bowl, combine the wafer crumbs, butter and 1/2 tsp. salt.  Press the mixture into the bottom and up the sides of a 9-inch pie plate.  bake until the edges of the crust are beginning to brown, 12-15 minutes.  Transfer to a wire rack to cool completely.

In a medium saucepan, combine the gelatin, 1/2 C sugar and the remaining 1/4 tsp. salt.  In a bowl, whisk together the egg yolks, orange and lemon juices and 1/4 C water.

Stir the egg yolk mixture into the gelatin mixture and bring to a boil over medium heat, stirring to dissolve the sugar. Transfer the mixture to a large bowl, cover and refrigerate until  partially set, about 1 hour.

When the gelatin has partially set, using an electric mixer, beat the egg whites in a large bowl until soft peaks form.  Gradually add the remaining 1/3 C sugar, 1 Tbsp. at a time, beating until incorporated.  Continue to beat until stiff, glossy peaks form, about 3 minutes.  Stir a little of the egg whites into the gelatin mixture until combined.  Gently fold the lemon and orange zest and the remaining whites into the gelatin mixture until no white streaks remain.  Spoon  into the prepared pie crust.  Refrigerate until set, at least 4 hours.

Serves 8

Berry Margarita Cheesecake Squares

   ~Heavy sigh.  Yes, cheesecake is still on my mind......

     I saw this recipe in a magazine somewhere recently, and my heart STOPPED for a minute.  I absolutely LOVE a good margarita and I LOVE fresh berries in the summertime + I adore cheesecake.  This recipe combines the flavors of all three.  Shut. The. Door.  Heaven on Earth.

     Naturally, this is in my pile of must try recipes.  Please drop by and leave feedback if you try this or any of my posted recipes ~

    

Berry Margarita Cheesecake Squares

Crust

3/4 C (1 1/2 sticks) unsalted butter, at room temperature
1/3 C packed dark brown sugar
1/3 C granulated sugar
2 C all-purpose flour
1 C pecans, chopped (did I mention that I LOVE pecans too???  It just keeps gettin' better!)

Cheesecake Topping

2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 C granulated sugar
2 eggs
1 tsp. vanilla extract
2 Tbsp. tequila
1 Tbsp. lime juice
1 Tbsp. lime zest
1 Tbsp. cornstarch
1 C each blueberries, raspberries, sliced strawberries and blackberries (OR, as always, use whatever fruit YOU prefer)

Heat oven to 350 degrees.

Crust:  In a large bowl, beat butter 1 minute; add sugars and beat 3 minutes.  Beat in flour on low speed until just incorporated.  Beat in pecans.

Press mixture evenly over bottom of a 13" x 9" x 2" nonstick baking pan.  Bake at 350 for 10 minutes.  Cool slightly.

Cheesecake Topping:  In a large bowl, beat cream cheese and sugar 3 minutes.  Add eggs and vanilla and beat 2 minutes; beazt in tequila, lime juice and zest.  Beat in cornstarch.

Pour topping over crust.  Bake at 350 for 20-25 minutes, until set.  Cool slightly; refrigerate 1 hour. 

Cut into 20 squares (I promise I won't tell a soul if you make it 10 squares instead...lol) and refrigerate until serving.  to serve, trim off browned edges and top with berries. 

Makes 20 servings

No Bake Fruit Cheesecake Pots

     I hope everyone had a safe, fun-filled 4th of July!
 
     I was actually under the weather, so we stayed in and watched movies on the Lifetime channel instead of sitting outside with a roaring fire in the fire pit as we'd planned.  That's what happens when you get old.  Don't say I didn't warn you...

     Anyway, today is a new day and I am certain I'm coming down with *something*, so I'm trying to work but I only have visions of a nap in my head. 
  
     Here's a fun & easy dessert that you can switch up to suit your tastes.  If you aren't a fan of raspberries, as I am, than use strawberries or blueberries instead.  If you DO switch out the berries, then be sure to use the same flavor in jam. 

     The fun part is you layer all these ingredients into those trendy mason (canning) jars.  If you don't have mason jars in your cupboards, don't fret.....use whatever you have on hand.  My favorite is oversized wine goblets, or how about individual (small) NEW garden pots!?  It's nice to SEE the layers, but not absolutely necessary, so again, get creative and use what you have.

No-Bake Fruit Cheesecake Pots

Cheesecake Batter

1 1/2 (8-oz.) pkg. cream cheese, at room temperature
3 Tbsp. granulated sugar
1 C heavy cream
1 Tbsp. fresh lemon juice

Other Ingredients

8 graham crackers, ground (about 1 cup)
12 oz. fresh raspberries
1/2 C raspberry jam
8 (8-oz) glass mason jars (or whatever you have on hand)

Using an electric mixer, beat the cream cheese and sugar until smooth.  Reduce the mixer speed to low and gradually add the heavy cream.  Increase the speed to high and beat until thick and stiff, about 2 minutes.  Beat in the lemon juice.  Spoon graham cracker crumbs into the jars.  Top with cheesecake batter, raspberries and jam, alternating layers with cheesecake batter.  Refrigerate for at leave 2 hours before serving. 

Makes 8 servings

Pound Cake Peanut Butter Panini

     I do not have a Panini press.  Yet.  I WANT one.  There are so many delicious looking things you can make with one---from the obvious sandwich to desserts, like this one I stumbled across in a magazine the other night. Most of the peanut butter Panini dessert recipes call for sliced banana, and viola, you'll have an  "Elvis Panini".  So, add banana to the recipe below if you'd like.

     I must try, as my husband is a huge peanut butter fan.  I'm all about CHOCOLATE.  But, I'll take one for the team and make this for him as soon as he buys me a Panini gadget. 

     One doesn't HAVE to have a Panini Press to make any of the dishes, though.  I don't know why a waffle maker wouldn't work, OR if you opt to use your grill, take a heavy skillet and press your sandwich that way.  You won't get the cool marks, but after you take that first bite, you won't care!

      If you're going to seriously get into making  Panini's, you may want to check out this cookbook:
http://pinterest.com/pin/122371314846266829/   Click on the blue link and it will take you to Amazon, where you can purchase.  Or type the name into EBay's search bar and see if someone there is selling it. 

    

   
      Enjoy and have fun ~

 Pound Cake Peanut Butter Panini


1/2 C creamy peanut butter
1/4 C hot caramel sauce topping (store-bought, from a jar, like Smucker's)
6 Tbsp. cream cheese, softened
12 (1/2 inch thick) slices prepared pound cake
6 Tbsp. chopped roasted, salted peanuts
1/2 tsp. coarse kosher salt

Preheat Panini grill to medium-high heat (350 to 400 degrees).  In a small bowl, combine peanut butter and caramel topping.  Spread 1 tablespoon cream cheese on one side of half of pound-cake slices.  Spread peanut butter mixture on one side of remaining half of pound cake slices.  Evenly sprinkle peanuts and salt on top of peanut-butter mixture.  Cover with remaining half of pound-cake slices, cream cheese side down.  Grill for 1 minute. 

Peony Pinching Tip

     Peonies are one of my all-time favorite flowers.  I have a deep pink planted in my new landscaping which is only one year old, so it will be a few more years until I can enjoy a really abundant plant with tons of flowers for cutting. I thought I'd share some tips today......

     Peonies picked in bud will open within a day or two, and then the blooms will last for up to a week in a vase.  To keep bouquets as fresh as possible, use floral food (available at hobby shops and through florists), and change the water in the vase, clipping the stems an inch or so every two to three days

     I did not know this ~ maybe you don't either? Cut several stems topped by big buds (before they open), put them in a plastic bag, and store them in the refrigerator. They will keep for 4 to 5 weeks. When they're brought out and put into a vase, they open up to be just as fragrant and colorful as those grown outdoors----plus, no ants!

     Peony for your thoughts!  Sorry, I couldn't resist.......I wanted to say that since the first sentence, lol. 

     Here's wishing you a beautiful, BLOOMING Summer!

Apple Bourbon BBQ Sauce

    

Summertime is in the air!  In honor of barbeque season, here's a unique sauce recipe for you to try. The best part?  You can make this up to 2 weeks ahead~

     This is terrific on pork, but who am I to stop you from being creative ~ feel free to share what YOUR favorite bbq sauce is. 

Apple Bourbon Barbeque Sauce

2 Tbsp. butter
1/4 C diced sweet onion
3/4 C coarsely grated peeled apple (preferably a firm, sweet-fleshed variety such as Rome Beauty)
3 Tbsp. bourbon
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
2 C ketchup
1/2 C distilled white vinegar
1/2 C cola
1/2 C brown sugar
6 Tbsp. pure maple syrup
1 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke

In a small skillet, melt butter over medium heat.  Add onion to skillet and sauté for 4 minutes.  Add grated apple, bourbon, salt, cayenne, cinnamon and cumin and sauté for an additional 2-3 minutes.  Remove from heat and set aside. 

In a large non-reactive saucepan, add remaining ingredients and mix well.  Simmer over medium-low heat for 5 minutes, stirring frequently. Add apple mixture and stir well.  Simmer for 2 additional minutes and remove from heat.  After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Pecan-Toffee Brownies

     Brownies are always a hit with my husband and he prefers his with nuts.  You can omit them from this recipe, or swap out if you don't like pecans. 

     Also---think outside of the box ---scoop this mixture into cupcake liners and a muffin tin for a change!  Just watch the time---they obviously will NOT take an hour to bake.  I would the timer at 18 minutes and keep checking until a toothpick comes out clean.  Enjoy!!

Pecan-Toffee Brownies

2 (19.9 oz.) boxes chewy fudge brownie mix
4 large eggs
34 C vegetable oil
12 C water
1 (12-oz.) bag semiswet chocolate morsels
2 C chopped pecans
1 (8 oz.) bag toffee bits
Garnish:  Caramel ice-cream topping, chopped pecans

Preheat oven to 325 degrees.  Line a 15 x 11-inch baking dish with heavy-duty aluminum foil, allowing foil to extend over sides of pan.  Spray foil with nonstick baking spray with flour.  In a large bowl, combine brownie mix, eggs, oil and water; stirring until well blended.  Add chocolate morsels, pecans and toffee bits, stirring until combined.  Spread batter evenly into prepared pan.  Bake for 1 hours, or until a wooden pick inserted 1 inch from edge of pan comes out clean.  Cut into squares.  Drizzle with caramel ice-cream topping and chopped pecans, if desired.

Serves 12 to 16

Lemon -Yogurt Crumb Cake

    


     In tribute to my love of all things lemon, I'm going to share a lemon-yogurt crumb cake recipe which calls for homemade lemon curd. Now, yes, this deal IS rather time consuming, but oh so worth it! You will end up with enough lemon curd leftover to save for another crumb cake in 2 weeks, OR fill cupcakes or miniature tart shells with what's left. 

Lemon Curd

6 lemons
1/2 C butter
2 C sugar
4 eggs

Grate zest from the 6 lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Beat 1/2 C butter, softened, and 2 C sugar at medium speed with an electric mixcer until blended. Add 4 eggs, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled)> Transfer to a heavy 4-qt. saucepan.

Cook over medium-low heat, whisking constantly, 14 to 16 minutes.

Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
Makes 2 cups

Lemon-Yogurt Crumb Cake

Crumb topping

1 1/2 C all-purpose flour
2/3 C granulated sugar
1 Tbsp. lemon zest
1 Tbsp. orange zest
1/8 tsp. salt
1/2 C cold butter, cut into pieces

Cake batter

1/2 C butter, softened
1 1/2 C granulated sugar, divided
3 large eggs, separated
1 1/2 C all-purpose flour
1/8 tsp. baking soda
1/2 C plain (I'd use vanilla) Greek yogurt
1 Tbsp. lemon zest
3/4 C Lemon Curd
1/4 C powdered sugar

Prepare crumb topping: Preheat oven to 350 degrees. Combine the first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Prepare Cake batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 C granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.

Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until foamy; gradually add remaining 1/4 C granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch deep) pan. Dollp with lemon curd; gently swirl with a knife. Sprinkle crumb topping over batter.

Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

Serves 8-10