Cinnamon Rolls

Cinnamon Rolls = Love. I don't know what is better, the aroma of these sweet treaties baking or actually eating them. I take that back, eating them is better. The anticipation of their sweet aroma baking will make your mouth water and your tummy rumble, but eating them is heaven. This is a fairly easy recipe since you do not have to make the dough. I think that is the hard part. So whip up these sweet treaties for the special people in your life. Satisfy your sweet tooth.

Cinnamon Rolls

• 1 lb. loaf frozen white bread dough
• ¼ cup melted unsalted butter
• ¼ cup sugar
• 1 tsp. cinnamon
• ¼ cup raisins, optional
• ½ cup pecan pieces, optional
• 1 clean kitchen towel

About 12 hours in advance remove frozen dough from freezer and coat with cooking spray and place inside of a plastic bag overnight in refrigerator.

Meanwhile preheat oven to 170° F. Remove dough from fridge and roll out onto a lightly floured surface with a rolling pin into a 6" × 12" rectangle. Cover dough with melted butter on top of dough (I use a pastry brush), saving  a little butter for sealing the edges and basting the tops later.

Blend together sugar and cinnamon and sprinkle evenly over top of dough, leaving a slight edge to seal, Then add raisins evenly over top of cinnamon sugar mixture, saving a little cinnamon and sugar for tops of rolls.

Roll up dough starting on the 12" side of dough and brush edges with butter, reserving some for the tops of the buns. Cut bread roll into 12 even slices and place in a greased 8" × 8" pyrex dish. Brush the tops of the rolls at this time with the rest of the butter.

Wet a kitchen towel and wring out excess water until it is damp but not dripping. Fold in half and cover buns. Place into the preheated oven along with a 2 cup measuring cup filled with boiling water. The dough loves a warm moist location to rise faster. Close oven door and turn off oven, after 30 minutes remove water and rolls, rolls should be doubled in size.

Remove rolls from oven and preheat oven to 375 degrees. Meanwhile brush the tops of the rolls with the rest of the butter and sprinkle on the remaining sugar and cinnamon, now sprinkle the pecans on top. Cover up again with damp towel while the oven is preheating.

When oven is ready remove towel and bake rolls on center rack for about 20 minutes or until golden brown. Remove form oven and immediately invert from pan onto a plate, then tip over onto another plate so the pecans are on top. Prepare icing below and spread immediately onto warm rolls.

Vanilla Icing

• 1 cup powdered sugar
• 1 Tbsp. milk
• 1 Tbsp. unsalted butter, melted
• 1/2 tsp. Vanilla extract

Norma's Brownies

When I was a little girl my Mom made these brownies for our family and it was my Mom's friend Norma that gave her this scrumptious recipe, hence the recipe's name. So this recipe came all the way from Oklahoma City, just a mere 5 decades ago. Oh how times flies! I cringed when my Mom first gave me this recipe because it called for Crisco in it. I thought this would be much better with butter, but trust me, butter does not work. So with an open mind try these babies. I'll tell you it spoiled me and I was never able to enjoy a brownie mix baked from the box. These brownies are moist and chocolatey in the center but with a light thin crisp of a top. Spoil yourself.

Norma's Brownies

• 1 1/2 cups cake flour
• 2 cups sugar
• 10 Tbsp. powdered Hershey's cocoa
• 1 tsp. salt
• 1 cup Crisco
• 4 eggs, beaten
• 2 tsp. vanilla extract
• 1 cup nuts (optional) pecans, walnuts or macadamia nuts

Preheat oven to 350 degrees.

With an electric mixer cream together Crisco, sugar and eggs. In a large bowl whisk together flour, salt and cocoa until mixed well. Then add to Crisco mixture along with the vanilla extract, mixing until well blended.

Spray a 13" x 9" x 2" Pyrex dish with cooking spray, evenly spread batter into dish (the batter will be thick) and bake for 30 minutes or until pick into center come out clean.

Let cool for one hour then you can cut into squares and store in an air tight container.

Do not use margarine or butter.

Apple Praline Cake

I nailed this one on the first try, oh how I love that! If you want an easy to make moist cake then this baby is for you. I only wanted to take one taste test bite but I made all gone with mine because it was so scrumptious. A perfect dessert for the holidays and you don't have to tell them that it starts with a cake mix. We can keep a secret.

Apple Praline Cake

• 1 box Duncan Hines yellow cake mix
• 1 can Apple pie filling, 20 oz.
• 2 tsp cinnamon
• 2 eggs, beaten
• 1/8 cup canola oil
• 1/8 cup water
• 1/2 cup unsalted butter
• 1/2 brown sugar, packed
• 1/2 cup pecan pieces

Preheat oven and bake according to package directions but do not follow their mixing instructions. In a large bowl sift together 1 tsp. cinnamon with the powdered cake mix, then set aside. This step will blend the cinnamon well and remove unwanted lumps when mixing later on.

In a medium size bowl mix 1 tsp cinnamon with the apple filling mix until well blended. Then add to the cake mix; apple mixture, eggs, oil and water. Stir well by hand and mix thoroughly through, mixture will be thick and mud like.

Bake according to package instructions or until cake tester comes out clean, mine took about 38 minutes. Meanwhile toast pecans over medium heat in a 12 inch non stick skillet stirring occasionally while toasting them, this will take about 8-10 minutes, then set aside to cool.

Once cake is baked remove from oven and set cake pan on a wire rack to cool for 10 - 15 minutes. Meanwhile as the cake is cooling on a rack it's time to melt the brown sugar and butter in a medium size saucepan whisking constantly over a medium heat. Slowly bring to a boil for 1 minute then turn off the heat, leaving the pan on the stove. You want to make sure the sugar is melted and not gritty, it will take about 8 to 10 minutes.

As soon as butter/brown sugar mixture is ready invert the cake onto plate and immediately drizzle the mixture on the top and then sprinkle on the pecans.

This would bake well in a 9 x 13 inch cake pan. Pour brown sugar mixture over top of hot cake as soon as it comes out of the oven, then sprinkle pecans evenly over the top.

Jewish Apple Cake

It's Fall and this is a great way to use up our bounty of fresh apples that are in season now. Get rid of those crispy critters with dignity! I may be Italian but I make a mean Jewish Apple Cake. I'll tell you that my Mom made this cake more times then I could count. So her memory lives on in this recipe.

This one tastes like Apple Pie in a cake form. Now that sounds scrumptious doesn't it? Life is too short, eat dessert first. Enjoy!

Jewish Apple Cake

• Peel 5 small apples and cut into small pieces.
• ¼ cup sugar
• 1 Tbsp. cinnamon
• 3 cups flour
• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• ¼ cup orange juice
• 3 tsp. baking powder
• 2 ½ tsp. vanilla
• 1 tsp. salt

Preheat oven to 350 degrees. Prepare apples and place in a large bowl. In a small bowl mix together 1 Tbsp. of cinnamon and ¼ cup sugar, then stir into diced apples and mix well, set aside.

Add next 8 ingredients and beat with an electric until smooth. Pour half of batter into a greased & floured 10 inch tube pan. Arrange apple mixture over top of batter evenly, then pour remaining batter on top of apples. Bake for 65-75 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Remove from pan and let stand on rack to cool for 30 minutes.

My mom made this cake more times then I could count. It was one of her favorites. I like to use McIntosh or Cortland apples, or you may use any firm apple of your choice.

Eggnog Cake with Rum Glaze

I don't think the Holidays would be the same without Eggnog, and it's a tradition that most of us treasure. This is a cake that tastes like Eggnog. Get rid of your excess Eggnog with dignity. Happy Holidays!

Eggnog Cake with Rum Glaze

• 3 cups all purpose flour
• 1 1/2 cups sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup Eggnog
• 1 cup unsalted butter, softened
• 2 tsp. rum extract
• 4 eggs, beaten

Preheat oven to 325 degrees. With a electric mixer cream together sugar and butter on high speed until well blended. Then add remaining ingredients and blend until mixed well on low speed, then raise to medium speed once dry ingredients have blended in well and mix for 2 minutes.

Spray a tube pan (or you may use two 9x5x3 inch pans) with Pam baking spray and evenly place batter into pan. Bake for 55 to 70 minutes or until tester inserted in center comes out clean.

Meanwhile about 15 minute before cake comes out of oven prepare Rum Glaze.

Rum Glaze

• 3/4 cup sugar
• 3 Tbsp. water
• 1/3 cup butter
• 1 - 2 tsp. rum extract

In a small saucepan melt butter over low heat. Then combine sugar and water and raise heat to med/low whisking occasionally until sugar is dissolved. Turn off when all sugar crystals are dissolved. As soon as cake is removed fro m oven add rum extract and whisk well then pour immediately over hot cake.

Cool upright on wire rack for 30 minutes before removing from pan.

Optional garnishes: vanilla ice cream and whipped cream with a light sprinkle of nutmeg.

Pumpkin Cookies with Cream Cheese Icing

 Oh, how I love it when I nail a new recipe on the first try. Yes, these babies are sure to be a favorite. I love a soft cookie and the spices of the cookie are perfectly complimented by the cream cheese icing. Simple to make, and delicious to eat. It does not get any better then that.

Pumpkin Cookies with Cream Cheese Icing

• 1 box Duncan Hines Spice cake mix
• 1 cup of canned pumpkin 
• 1/2 cup unsalted butter, softened
• 1/4 cup packed brown sugar
• 1 egg, beaten
• 1 tsp cinnamon
• parchment paper
• cookie dough dropper

Preheat oven to 350 degrees. Meanwhile with a electric mixer, cream together butter, brown sugar, cinnamon and pumpkin, then add the egg. Slowly add the cake mix blending on low and mix well for 2-3 minutes or until well blended.

Line cookie sheets with parchment paper and drop cookie dough onto paper evenly spacing a dozen cookies per sheet. Bake at 350 degrees for 14 minutes. Remove from oven and let sit on cookie sheet for 3 minutes before moving to a wire rack to cool.

Once cookies have completely cooled it is time to prepare icing.

Cream Cheese Icing

• 4 oz cream cheese 1/3 less fat, softened
• 8 Tbsp. unsalted butter, softened
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar

With a electric mixer cream together butter and cream cheese, add vanilla. Slowly add powered sugar over low speed and raise once it is blended. Whip for about 3 minutes over med/high speed. Spread a generous amount of icing onto cookies and refrigerate single layer to harden the icing. Once it is hard enough place in a air tight container with wax paper separating the layers. Makes 3 dozen.

Spicy Pumpkin Bars

Fall is one of my favorite seasons. I always look forward to the leaves changing colors, the crispness of the air and the smell of fall. Also I always have to get my Spicy Pumpkin Bar fix. My mind always craves these every Fall. So I will share this decades old recipe with you so you too may get your pumpkin fix. Happy Fall to you.

Spicy Pumpkin Bars

• 1/2 cup Crisco
• 1 cup packed brown sugar
• 1/4 cup sugar
• 4 eggs, beaten
• 4 tsp. baking powder
• 2 cups all purpose flour
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. allspice
• 1/2 tsp. salt
• 1 15 oz can pumpkin

You will need 15 1/2 x 10 1/2 x 1 1/8 inch a jelly roll pan for this recipe. Preheat oven to 350 degrees. With a electric mixer blend sugars and Crisco together well, then add the eggs. Sift together dry ingredients then slowly add to sugar and Crisco mixture, blend well. Add pumpkin and mix until all is blended. Grease the jelly roll pan and spread the stiff batter evenly into pan. Bake at 350 degrees for 30 minutes or until toothpick inserted into center comes out clean.

Cream Cheese Icing

• 4 oz 1/3 less fat cream cheese, softened
• 1 stick of unsalted butter, softened
• 1/2 tsp. vanilla extract
• 2 1/2 cups powdered sugar

With a electric mixer cream together cream cheese and butter, then add vanilla extract and slowly add powdered sugar. Once sugar has been mixed in well blend well at a high speed. Frost cake once it has cooled completely. Refrigerate until serving time.

Norma's Brownies

When I was a little girl living in Oklahoma City my Mom made these brownies for me and they bring back such great childhood memories. I have never tasted a better recipe than this one. A light thin crispy layer on top hides away the dense fudgy center. With the kids back in school this is a perfect time to bake some brownies for their lunchbox or after school snack. Hey who says there has to be kids around, adults love them too. I remember thinking I did not like the idea of Crisco in the recipe so I tried it with margarine and butter, but it does not work. This brownie recipe will blow away any box mix. Enjoy a little bite of heaven.

Norma's Brownie's

• 1 1/2 cups cake flour
• 2 cups sugar
• 10 Tbsp. powdered Hershey's cocoa
• 1 tsp. salt
• 1 cup Crisco
• 4 eggs, beaten
• 2 tsp. vanilla extract
• 1 cup nuts (optional) pecans, walnuts or macadamia nuts

Preheat oven to 350 degrees. With a electric mixer cream Crisco, sugar and eggs together. Then add vanilla, flour, salt and cocoa. Mix well until well blended. Spray a 13' x 9" x 2" Pyrex dish with Pam Spray, evenly spread the batter into dish and bake for 30 minutes or until pick in center come out clean.

Lemon Lust Cupcakes with Lemon Cream Glaze

 I have a confession to make. As much as I love chocolate desserts, I love lemon desserts even more. Lemon lovers will unite for this sweet treaty and your sweet tooth will be singing up a sweet happy song. The sweetness of the cake and glaze compliments the tartness of the lemon curd. Once you try these you will be craving them. Addicted to Lemon Lust Cupcakes, now how cool is that?


Lemon Lust Cupcakes with Lemon Cream Glaze

• 1 box Duncan Hines White cake mix
• 3 egg whites
• 2 lemons
• 2 jars Lemon Curd, 12 oz.
• paper cupcake liners

Preheat oven to 350 degrees. Meanwhile zest and juice both lemons into a clear 2 cup measuring cup. It is much easier to juice the lemon if it is room temp. It is also helpful to place a small wire mesh over measuring cup to catch the seeds and pulp while juicing. Then add enough water to zest and juice mixture to make 1 1/3 cups. Set aside.

Follow cake mix directions only substituting water with prepared juice, zest and water mixture. Line cupcake pans with paper cupcake liners and fill about halfway with cake batter until it is evenly divided among the 24 liners.

Open jar of lemon curd and place about 1 Tbsp of lemon curd in the center of the cupcake batter. Place them immediately into preheated oven and bake for 20 minutes. Remove from oven and cool for 15 minutes, then remove from cupcake pans. Let cupcakes cool completely before glazing.


Lemon Cream Glaze

• 4 oz. unsalted butter, softened
• 1/4 cup lemon curd
• 4 oz, Cream Cheese (1/3 less fat), softened
• 1 1/4 cup 10x sugar

In a electric mixer add butter, cream cheese and lemon curd mix on medium speed until well blended. Lower mixer to low and slowly add 10x sugar. Once it is mixed turn mixer to high and beat for 5 minutes. Immediately spoon enough glaze over top of cupcake being careful not to add too much glaze since it is runny. Refrigerate until ready to serve.

Salted Chocolate Pistachio Bites

It just so happens that one of my favorites nuts are green. When I was a kid I thought that all pistachio nuts were red. Who in the world was the brianiac who thought we should only eat them dyed red? Kids used to love to have red fingertips after eating them. As an adult I think why dye? So now we pretty much see the pistachio all natural. YEAH!!! There is something special about that salty and sweet flavor that brings back my childhood memories for eating chocolate covered pretzels. It was love at first bite. So try my version of chocolate covered pistachios with a sprinkle of salt on top. May it be love at first bite for you.

Do your self a favor and buy the pistachios already peeled. Unless you are into pain, because after a while it feels like your ripping your fingernails off opening them. My pain management tip for the day. :)

Salted Chocolate Pistachio Bites

• 1 cup Ghirardelli bittersweet baking chips, 60% cocoa
• 1 ½ cups shelled Pistachios, roasted and salted
• Fleur de Sel salt or sea salt

Melt chocolate over a double boiler on low until melted, then mix well with a wire whisk to make sure all chips have melted down. Stir in pistachios and mix until nuts are completely coated. Remove from heat and you may drop dollops (about 1 heaping Tbsp.) on to a wax paper topped cookie sheet. Or you may drop into little mini muffin liners. Sprinkle a pinch of salt on top of each chocolate drop before it hardens. Refrigerate for about 30 minutes or until chocolate is completely set. This makes about 20 bites.

Easy Chocolate Truffles

Decadent Chocolate Truffles will spoil your family and friends over the holidays. This is a much simpler and easier version than most truffle recipes. It is a little time consuming rolling the little balls, but oh so worth it. Divide these up and pass around for a nice homemade gift. You will need to keep them refrigerated and they are best consumed within 3-4 days. What is really nice is that you can make these in advance and freeze for up to one month. I found this recipe years ago in The Taste of Home magazine.

Easy Chocolate Truffles

• 3 cups (18 oz.) Ghiraradelli bittersweet chocolate chips 60% cocoa
• 1 can (14 oz.) sweetened condensed milk
• 1 Tbsp. vanilla extract
• toppings; chopped flaked coconut, finely chopped nuts, cocoa or sprinkles

In a double boiler over low heat melt chocolate. Stir in vanilla and milk, whisk together with a wire whisk until smooth. Chill for about 2 hours or until mixture is easy to handle. Shape into 1 inch balls. Roll in coconut, sprinkles, cocoa or ground nuts.

I like to whirl the coconut in my food processor so the flakes are not too large.

Pumpkin Pancakes

Fall is here and so are all of the goodies that come with it. Add this one to your list, Fluffy Pumpkin Pancakes. They will melt in your mouth. The pancakes are so light and fluffy and they absorb the syrup, so you may need a second splash of that. Oh, the aroma of the pancakes cooking will have your family come running to the table. It's a great warm you up breakfast to stop the rumbling in your tummy.

Pumpkin Pancakes

• 2 cups cake flour
• 2 Tbsp. baking powder
• 4 Tbsp. light brown sugar
• 1 ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. salt
• 2 eggs, beaten
• ¾ cup milk
• ½ cup pumpkin
• ¼ cup canola oil
• 1 tsp vanilla extract
• Pam cooking oil spray

Preheat large nonstick pan over medium heat. In a large bowl mix together the first six ingredients and set aside. In a medium size bowl mix together the next five ingredients, mixing well and make sure pumpkin is dispersed throughout. Then add it to the dry ingredients and stir until just mixed. In a large. nonstick, oil-coated pan add ¼ cup of batter at a time. Flip when edges start to look dry and it is just starting to brown. Cook until golden brown and serve immediately with butter and maple syrup. Makes 16 pancakes.

White Chocolate Spiced Wafers & Spiced Ice Cream Sandwiches

It's fall and the leaves are changing here in Maryland. It is just beautiful to take a ride and see all of the pretty colors. It hasn't peaked yet, so if you have time take a ride to Maryland it will be well worth your time. With fall I always think of spicy sweets, savory soups, and the the wonderful aroma that fills your house as you make them. It's funny how the season's affect your food cravings. Fall inspired me to try these really quick and easy sweet treats. They are only half way homemade, trick or treat. Sweets for the goblins, enjoy!

White Chocolate Spiced Wafers

• 1 16 oz. box Sweetzel's spiced wafers
• 1 cup Ghirardelli classic white baking chips, 11 oz. bag
• 2 Tbsp. Crisco
• candy corn, optional

Place cookies in freezer while preparing chocolate. In a double boiler over medium low heat melt chocolate and Crisco. Wisk together well and make sure that there is not any unmelted chocolate pieces. Place melted chocolate in a small ziploc sandwich or snack size bag. Then push out as much air as possible and seal it closed. With kitchen scissors snip a small piece off of one corner of the bag. Line up cookies on top of a cookie sheet, then squeeze on top of each cookie a circle of melted chocolate and immediately place a piece of candy corn on top. When all are decorated place in refigerator for about 15 minutes or until chocolate has hardened.


Spiced Ice Cream Sandwiches

• 1 container of vanilla ice cream
• 1 box of Sweetzel's spiced wafers.

Remove ice cream from freezer and let set on counter for about 5 minutes or until ice cream is soft enough to spread. With a flat sandwich spreader knife evenly coat one cookie with ice cream about ½ inch thick, then top with another cookie and press together. Spread knife around edges to smooth ice cream. Wrap them individually with plastic wrap and freeze immediately. Freeze overnight or for several hours.

Thanks to Lucky IraqDog, for helping to promote my cookbook, by giving a copy away to his 4,000th facebook fan. Happy Barkday, Lucky!

Italian Cream Cake

Whoa! Boy does this cake bring back old family memories. My Mom baked this cake more times than I would dare to count. My Mom loved to bake and there was always lots of homemade goodies to chose from. RIP Mom and I'll bet you have your own designated kitchen in Heaven. This recipe is a little more work than most, but oh so worth it. You will be surprised how heavy this cake is when you pick it up, but oh so scrumptious in your mouth. This cake speaks for itself. Coconut and pecans are in this cake and in the creamed cheese icing as well. It will satisfy your sweet tooth and make your fat cells sing with delight!
Italian Cream Cake

• 2 sticks unsalted butter (softened)
• 2 cups sugar
• 5 eggs, separated
• 1 cup buttermilk*
• 1 tsp. baking soda
• 2 cups flour
• 1 tsp. vanilla
• 1 cup pecan pieces
• 1 ⅓ cup coconut

Preheat oven to 325 °. Cream butter and sugar together. Add egg yolks 1 at a time, beating together with electric mixer after each addition. Mix together buttermilk and baking soda. Add mixture alternately with flour. Beat well then set aside.

Whip egg whites until stiff peaks form. Gently fold ⅓ of egg whites into batter, then add the rest of the beaten egg whites, vanilla, coconut and nuts, mixing well.

Bake at 350° for 30- 40 minutes or until a toothpick inserted into center comes out clean. Makes 2 (8 inch) cake pans. Cool in pan for 15 minutes then invert on wire racks to cool.

Italian Cream Cake Frosting

• 1 stick unsalted butter (softened)
• 1 8oz. pkg. cream cheese
• 1 1lb. box powdered sugar
• 1 tsp. vanilla
• 1 cup pecan pieces
• 1 cup coconut

Whip butter, sugar, and cream cheese on low until blended, then turn mixer up to high and add vanilla. Blend ingredients together until smooth and slightly fluffy (about 5 minutes). Fold in nuts and coconut. Frost cooled cake.

Egg white tip: Bowl and whisk should be clean with no oil residue. Room temp whites whip easier. When separating eggs from yolks be careful not to get any egg yolk into whites. Keep the mixer moving until they are uniformly white and form stiff peaks.

*To make your own buttermilk substitute: to one cup of milk add 1 Tbsp. of white vinegar. Stir and set aside for 10 minutes.

St. Patrick's Day Desserts

Irish Sweet Potato Candy

St.Patrick's Day always makes me think about Irish Sweet Potatoes. In Philadelphia it was it only time of the year that you could buy these little treasures. Even after we moved away from there, my Mom would always make these for St. Patrick's Day. It was a family tradition for us. Irish Sweet Potatoes in Philadelphia on St. Patrick's Day, wow does that bring back childhood memories.

• 2 ½ cups powdered sugar
• 1 (7oz) bag coconut
• 1 tsp. vanilla extract
• 2 ½ Tbsp. mashed potatoes
• 4 Tbsp. butter, softened
• ¼ cup ground cinnamon
• 2 tsps. cocoa

Put the mashed potatoes in a large bowl with the butter, mash and mix well. Add powdered sugar a little at a time. Then add vanilla and coconut. Knead until soft. Shape into little balls. Mix cinamon and cocoa together in a small bowl, then roll the candy balls into the mixture. Place candy in an airtight container and refrigerate until ready to eat.


Green Velvet Cake

Happy St. Patrick's Day! St. Patrick's Day is an enchanted time - a day to begin transforming winter's dreams into summer's magic. --Adrienne Cook. Everybody wants to go green on St. Patrick's Day and this is a perfect way to do it. This recipe cheats and uses a doctored up cake mix. You will be surprised how delicious and how easy to is to make. Whether you bake a cake or cupcakes that is up to you, but this recipe is sure to please the Irish in you. Enjoy and most of all have fun too.

• 1 pkg. Duncan Hines Fudge Marble Cake mix
• 1 ¼ cups buttermilk
• 3 eggs
• 1/3 cup canola oil
• ¼ cup (2oz.) green food coloring
• 1 tsp. baking soda
• 1 tsp. white vinegar

Preheat oven to 350 degrees. Do not follow ingredients list on cake box.

Mix together white cake mix pack (set aside chocolate pack) with buttermilk, eggs, and oil. Blend cake mix on low for 30 seconds, then mix for 2 minutes on medium speed.

Separately in a small bowl mix together chocolate pack and green food coloring with a wire whisk until well blended. Then add green mixture to white cake mix in mixer and beat on medium, making sure color is evenly blended.

Then mix together vinegar and baking soda (will foam up), add vinegar mixture to cake mix and blend well. Bake according to package directions.

Green Velvet Icing

• ½ cup unsalted butter, softened
• 2/3 cup milk
• 6 Tbsp. Crisco
• 1 tsp. vanilla extract
• 1 cup sugar, super fine
• 3 Tbsp. flour

Ice cake when it is completely cooled. Cream butter, Crisco, & sugar together on high. Add milk & vanilla, then add flour 1 Tbsp. at a time on low slowly increasing speed to high. Then beat 12 minutes with an electric mixer on high. When you first add liquid it will look almost curdled, don't worry it will blend and fluff up to a light icing.

If you do not have buttermilk you may make your own by adding 1 Tbsp. plus ½ tsp. white vinegar to the milk, stir well and let set at room temp for 10 minutes. You may also use red food coloring instead of green to make a red velvet cake. Also there is just enough icing to frost this cake. If you like alot of icing you may want to double the icing recipe.

And here's an interesting article from the Frederick News Post.

Banana Coconut Bars with Cream Cheese Icing

I don't remember my first taste of coconut, but I do remember eating homemade banana bread and banana cake when I was a little girl. I remember thinking that I didn't care all that much for bananas, but I sure do love it baked into bread or a cake.

I decided to give traditional banana cake a twist, because when I think of banana, I think of the tropics, and what could go better with tropical than coconut. The two flavors naturally melded together, and there is something special about topping them off with a cream cheese icing. It is a little bite of heaven.


Banana Coconut Bars with Cream Cheese Icing

• 1 ½ cup mashed overly ripe bananas (about 4)
• ½ cup salted butter, softened
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 2 cups all purpose white flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• 1 tsp. vanilla extract
• 2 eggs, beaten
• 1 ½ cup Baker's angel coconut flakes
• Cooking spray

For this recipe you will need a jelly roll pan, 10 ½ x 15 ½ x 1. Preheat oven to 350 degrees. Mash bananas and set aside.

With an electric mixer cream together butter; white and brown sugar. Meanwhile sift together flour, baking powder, baking soda, cinnamon, and ginger, set aside. Add to sugar mixture in mixer bowl: vanilla and eggs, and mix well. Then add banana and mix well, slowly add flour mixture and mix until dry ingredients are blended. Stop mixer and fold in coconut. Spray cooking oil evenly on bottom and sides of pan. Add batter to pan spreading evenly, then gently shake pan from side to side to evenly disperse batter. Bake at 350 degrees for 30 minutes or until a toothpick inserted into center is clean when pulled out. Cool completely before icing.


Cream Cheese Icing

• 4 oz. cream cheese, softened
• 1 tsp. vanilla extract
• 1 stick salted butter, softened
• 2 ½ cups powdered sugar

With an electric mixer cream cheese and butter together, add vanilla and slowly add sugar. After powdered sugar is blended well raise mixer to high speed and beat until icing fluffs up some, about 5 minutes. Ice the cooled bars immediately.

Refrigerate until ready to serve.

Egg Nog Custard Pie

Egg Nog goes together with the holidays like Chevy Chase chopping down a 20 ft tree in the wilderness and driving it back on the roof of his sedan, like Ralphie and his Red Ryder air rifle, or like warm hearths, and the smell of spices and cinnamon, and good times by the Christmas tree. This recipe combines this perfect holiday treat into the perfect holiday dessert. Merry Christmas and Happy New Year!

• 3 eggs, beaten
• 1⁄2 cup sugar
• 1⁄4 tsp. salt
• 1⁄4 tsp. vanilla
• 21⁄2 cup egg nog (scalded*)
• 1 tsp. rum (Bacardi light) or rum extract
• Nutmeg (sprinkle on top)
• prepared pie crust

Scald egg nog. Blend eggs, sugar, salt, vanilla and rum. Stir into scalded egg nog, then whisk together well. Pour into pie shell adding the sprinkling of nutmeg on top. Bake at 400° for 25 to 35 minutes or until a clean knife inserted in center will comes out clean. Cool for 15 to 30 minutes. Chill. Great for the holidays.

If you already have liquor in your Egg Nog delete the rum from this recipe. Now let's get rid of the leftover Egg Nog with dignity.

*How to scald eggnog: Place egg nog in a thick bottomed pan over medium heat, stirring constantly so that a skin will not form on top. It is ready when you see steam rising out and small bubbles on the edge. Do not boil.

White Christmas Cheesecake Bars

Crust

• 6 Tbsp. cold, unsalted butter
• 1/3 cup packed brown sugar
• 1 cup all purpose flour

Filling

• 8 oz. Cream Cheese, softened
• ¼ cup sugar
• 1 egg, beaten
• 1 Tbsp. fresh lemon juice
• 1/3 cup chopped macadamia nuts
• 1/3 cup white chocolate chips (Ghirardelli brand)

Preheat oven to 350 degrees. Cut cold butter into chunks, add brown sugar and flour to an electric mixer bowl. Beat at medium speed for about 2-3 minutes until mixed well and crumbly. Remove ½ cup of crumb mixture and set aside for later use. Press remaining crumb mixture into an 8 inch square pyrex dish. I like to press this down evenly with a flat spatula, pressing down firmly and making sure crust is even. This mixture will look like it will not stay together, once it is baked it sets. Bake for 12-14 minutes.

Meanwhile in a mixer bowl beat cream cheese, sugar, egg and lemon juice at high speed until fluffy, about 2-4 minutes, stir in nuts and chocolate chips at this time. Spread filling over crust, then top with the ½ cup of reserved crumb mixture, coating evenly and continue to bake for 25-30 minutes or until golden brown. Cool. Then cut into 36 mini bars (cut into 4 even quarters, then cut each quarter into 9 even pieces, like a tic tac toe). I like to place these on top on top of mini baking paper cups (1 5/8 in). They sell these around the holidays decorated with fall leaves, holly and such. Cover and store in refrigerator.

It is very easy to triple this recipe and use the 8 inch square pyrex along with a 13 x 9 inch pyrex. Just divide portions of 1/3 into the 8 inch and a 2/3 portion into the 13 x 9 inch. The baking time will be the same. Also it tastes just as good with 1/3 less fat cream cheese. Enjoy, it's another fat cell singer here.

These make a really nice gift over the holidays. I go to the dollar store and buy a 3 pack of cookie tray bags. I fill a plate of these with the bars and wrap it in the pretty cookie tray bag. They really look good in the mini baking cups all wrapped up. It gets a big smile everytime. You can give a nice plate out for a gift, or even use a paper plate.

Chocolate Covered Strawberries

Strawberries seem to be plentiful year round these days. Dark chocolate is good for you, and so are strawberries, hey it works for me. Besides Valentine's Day would not be the same at my house without these babies and it's become an annual tradition at our house. I like to make some extra and surprise someone with them. My favorite person to surprise is an elderly person whose spouse is no longer alive. No one thinks about them anymore at this time of the year and what was once a day to look forward to has fallen by the wayside. I'm sure you can think of someone's day to brighten up. They are not just for Valentine's Day as there are so many occasions that you would enjoy these so put your thinking cap on. Sweets for the sweet.

Chocolate Covered Strawberries

• 2 cups Ghirardelli Bittersweet Chocolate Chips from a bag, 60 % Cocoa
  
• 3 Tbsp. Crisco
• ½ cup Ghirardelli Classic White chips, from a bag
• 2 (lbs.) large strawberries w/ leaves (and stems if possible)
• wax paper
• cooking spray

Wash strawberries and dry them well. The trick to coating them well is to have a dry cold berry. Place berries in refrigerator until ready to coat. Chill a cookie sheet in refrigerator.

Meanwhile melt bittersweet chocolate with 2 Tbsp. Crisco over top of double boiler over low heat. Stir with a wire whisk occasionally until just melted and smooth. Do not overheat chocolate, it will burn easily. When chocolate is melted remove berries and cookie sheet from refrigerator.

Cover cookie sheet with wax paper then spray with cooking spray. Hold onto leaves of berry and dip into chocolate coating evenly (start with the larger berries first working down to smaller ones). Hold above chocolate and when chocolate is done dripping place on wax paper lined cookie sheet. Repeat process until all berries are coated. Place cookie sheet with berries in refrigerator. Let berries chill for about 5-10 minutes.

Meanwhile heat white chips and 1 Tbsp Crisco over double boiler repeating same steps to melt chocolate. Scrap melted chocolate into a small ziploc baggie and trim off one corner. Remove strawberries from refrigerator and drizzle white chocolate over top of berries. The trick to a nice fine line of white chocolate is to have a tiny end cut from bag corner and drizzle in a swift back and forth motion squeezing chocolate from bag, about 8 inches above berries. Chill berries in refrigerator for 15 minutes or until ready to serve.

Seal berries in an airtight container, if you need to layer them place a sheet of wax paper between them. They will keep about 1-2 days in refrigerator. Every time you make these it will get easier. Expensive to buy but inexpensive to make.