Monday, September 21, 2009

October Cooking Club

So the winner for the fall cooking club is....
Cooking with Fall Ingredients
(don't worry though, we'll come beck to crock-pot cooking this winter)

Here's what we need:
2 appetizers
2 main dishes
4 sides
1 soup or salad
1 bread
2 desserts
(Please plan to feed 8-10 people)

To sign up to bring a dish please use the comment section on this post. Post what you want to bring and which ingredient from the list below you will include in your dish. For example, you may want to bring and appetizer with chestnuts in it so here is what you post...your name, appetizer, and chestnuts.

Please use one of the following ingredients in your dish

There will be an evite sent out for cooking club. Please be sure to respond.

Monday, September 7, 2009

Praline Pecan Cake

Praline Pecan Cake

  • 1 (18.25 ounce) package yellow cake mix (I mixed in flaxseeds for some omega-3)
  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup butter
  • 1 egg
  • 3/4 cup chopped pecans (chopped however you'd like, as fine as sand, or coarse, or a mix. I find finer chopped pecans give a prettier presentation, but I usually just use the bag of chopped pecans "as is")
  • 1/2 teaspoon vanilla extract

1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. When done, allow cake to cool and leave in pan.

2. Preheat oven to 400 degrees F.

3. In a large saucepan, combine brown sugar, flour, butter and egg. Cook over low heat for 3 minutes, or until thickened. Remove from heat and stir in pecans and vanilla. Spread over cake. Place in preheated oven for 8 to 10 minutes.

Symphony Brownies

Symphony Brownies

*hint: These brownies work just as well with your favorite boxed
brownie mix with the Symphony Bars in the middle!

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup milk
3 large Hershey's Symphony Bars

Preheat oven to 350 degrees F.

Microwave chocolate and butter in large bowl at HIGH for 2 minutes or until butter is melted.

Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in milk and flour.

Spread half of mixture in greased 13 x 9 inch pan.

Place 3 Symphony bars on top and cover with remaining brownie batter.

Bake for 35 minutes (do not over bake- Toothpick trick doesn't work well with these because of the melted chocolate bars in the middle. Look for the edges to start coming away from the sides of the pan, but don't let
them get too dry.)

Thursday, September 3, 2009

Four Layer Delight

Four Layer Delight

1st Layer:
1/2 cup melted butter
1 cup flour
mix and press into 9X13 pan
Bake at 350 degrees for 10 minutes.
Let cool.
(I like to double this so the crust is thicker)

2nd layer:
1-8oz cream cheese
1 cup cool whip
1 cup powdered sugar
mix and spread over cooked crust.

3rd layer:
2-3oz pudding packages
prepare according to instructions
spread over 2nd layer

4th layer:
Spread cool whip over 3rd layer.
Sprinkle with pecans.

Texas Sheet Cake

Texas Sheet Cake

1/2 cup butter
1/2 cup shortening
1 cup water
4 Tablespoons cocoa
2 beaten eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 cups flour
2 cups sugar
1 teaspoon cinnamon

Bring to Boil:
1/2 cup butter
1/2 cup shortening
1 cup water
4 Tablespoons cocoa
Once it comes to a boil, remove from stove top and let cool at room temperature.

Meanwhile, in a mixing bowl, combine:
2 beaten eggs
1/2 cup buttermilk*
1 teaspoon baking soda
1 teaspoon vanilla
2 cups flour
2 cups sugar
1 teaspoon cinnamon
Combine chocolate mixture (once cooled), to the egg mixture and mix well.
Pour into oblong pan.
Bake at 350 degrees for 30 minutes.

1/2 cup butter, softened
4 Tablespoons cocoa
1-16oz box powdered sugar
6 Tablespoons milk

Mix well. (frosting will be very thick).
Spread over cake as soon as it come out of the oven.
Let cool completely before serving

*If you do not have buttermilk, pour 1/2 cup regular milk into a cup and add 1 Tablespoon of lemon juice. Let set for 5 minutes. Stir and add to recipe.

Gingerbread Cupcakes

Gingerbread Cupcakes with Cream Cheese Frosting
recipe from Hannaford Fresh

Ingredients (Cupcakes):
1/2 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
1/2 cup molasses
1 egg
1/2 cup buttermilk
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Directions (cupcakes):
1. Preheat oven to 350 degrees. Spray 12-cup muffin pan or insert and spray paper liners.

2. In a large bowl, combine butter, sugar, brown sugar, and molasses. Us an electric mixer on high to mix until smooth, about 1 minute. Add egg and buttermilk and mix until blended, about 1 minute.

3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Add to butter mixture and mix on low speed until all the flour is incorporated. Do not over mix.

4. Use a 1/4 cup measuring cup to scoop batter into prepared muffin pans. Bake at 350 degrees for 16-18 minutes, until the surface springs back when you touch it lightly. Cool for 5 minutes in pan then 15 minutes on wire rack. When cool frost and decorate.

Ingredients (frosting):
1/4 cup salted butter, room temperature
4 oz cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners sugar

Directions (frosting):
In a large bowl, combine butter and cream cheese, Use an electric mixer on medium high and beat until light and fluffy, about 1 minute. Add vanilla and beat until smooth. Sift powdered sugar into mixture and mix on medium until light and fluffy. Use immediately or refrigerate in an airtight container.

Oreo Balls

Oreo Balls

1 pkg oreo cookies, crushed
1 (8 oz) pkg cream cheese, softened
1 pkg chocolate chips

Using a blender or mixer, mix oreos and cream cheese together
Roll into walnut size balls
Chill for 1 hour
Melt package of chocolate chips
Stick a toothpick in an oreo ball and dip it into the melted chocolate
Allow to harden on wax paper
Takes about 15 minutes

Wednesday, September 2, 2009

Snickerdoodle Blondies

Snickerdoodle Blondies

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 Tablespoon vanilla extract
2 Tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

1. Preheat oven to 350 degrees. Lightly grease a 9X13 inch pan. Combine the flour, bakinf powder, cinnamon, nutmeg and salt. Set aside.

2. In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs, one at a time, then the vanilla, and beat until smooth.

3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be like cookie dough, so it's best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over top of batter.

4. Bake 30-40 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Apple Strudel

Apple Strudel

1 frozen puff pastry sheet, thawed (comes 2 per box)
5 apples - peeled, cored, and grated
1/2 Tablespoon cinnamon (I used 1 Tablespoon and I think it's a little too much)
3 Tablespoons sugar
1/2 cup raisins
1 egg - well beaten

Drain juice from apples, but not all of it.
Mix apples, cinnamon, sugar and raisins.
Roll out pastry sheet very thin on floured surface.
Spread apple mixture on pastry.
Roll up pastry, tucking ends under.
Place on greased baking sheet or parchment paper.
Brush with egg.
Bake for 25 minutes at 425 degrees.
Remove from oven, cool and slice.
Sprinkle with powdered sugar.

Chocolate-Mint Bars

Chocolate-Mint Bars
recipe courtesy

Bottom Layer:
1 cup all-purpose flour
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 Tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-oz) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 Tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

3/4 cup semisweet chocolate chips
3 Tablespoons butter

1. Preheat oven to 350 degrees

2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 Tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 9X13-inch baking pan coated with cooking spray. Bake at 350 degrees for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, milk, peppermint, and food coloring in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine the chocolate chips and 3 Tablespoons butter in a medium microwave safe bowl. Microwave on high for 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly on top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Chunky Chocolate Cookies

Chunky Chocolate Cookies
recipe courtesy Duncan Hines

1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees

Place cake mix, eggs, butter, brown sugar, and vanilla in large bowl. Stir with spoon until throughly blended. Stir in chocolate chips and nuts.

Drop by level measuring level Tablespoons onto greased cookie sheet.

Bake for 12-14 minutes.

Cool for 2 minutes on baking sheet then remove to cooling rack.

Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts
Recipe courtesy of Paula Deen


2 - 8 oz packages of cream cheese, softened

1 cup of sugar

1 tsp of pure vanilla abstract

2 eggs

12 vanilla wafers

1 (21 oz) can of cherry pie filling, or other pie filling


Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla beating well. Add eggs, one at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over the wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Yield: 12 tarts

Prep time: 15 minutes

Bake time: 20 minutes

Molasses Cookies

Molasses Cookies

3/4 cup shortening
1 and 1/4 cup sugar, divided
1 egg
1/4 cup molasses
2 Tablespoons milk
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 teaspoon nutmeg

Mix shortening and 1 cup sugar. Beat in eggs, molasses, milk and vanilla. In separate bowl, combine flour, soda, salt, cinnamon, and nutmeg. Gradually add to creamed mixture. Cover and refrigerate for 1 hour.

Roll into 1 and 1/4 inch balls and roll in remaining sugar. Place 2 inches apart on greased baking sheet.

Bake at 350 degrees for 10-14 minutes. Look for firm edges and cracked tops.

Apple Dew

Apple Dew


2 Granny Smith Apples

2 cans Crescent Rolls (I used reduced fat)

2 sticks butter

1 ½ cups sugar

1 tsp. cinnamon

1 12oz. can of Mountain Dew (I did use diet)


Peel, core, cut apples into 16 pieces (8 slices each).

Wrap each slice of apple in a crescent roll.

Place in a 13 x 9 Pyrex dish.

Mix the sticks of butter (melted), sugar and cinnamon.

Spoon mixture over crescent apple rolls in pan.

Pour can of Mountain Dew over the whole pan.

(Yes, they will be swimming!)

Bake at 325 degrees for 45 min. “Golden Brown

It will be syrupy “ooey-gooey” good!

Very good with vanilla ice cream.

Pumpkin Bread Pudding

Pumpkin Bread Pudding
A Pampered Chef Recipe

1 loaf (16 oz) raisin bread
1 small orange
1 can (12 oz) evaporated milk
1 can (15 oz) solid pack pumpkin
1/2 cup plus 3 Tablespoons sugar, divided
3 eggs
1 1/2 Tablespoons cinnamon
1/4 cup pecans, chopped

1. Preheat oven to 400 degrees. Lightly spray 8X8 pan with cooking spray. Slice bread into 1-inch cubes; set aside. Zest orange to measure 1 Tablespoon and set aside.

2. Pour evaporated milk into microwave safe bowl and microwave on high for 3 minutes or until hot. In separate bowl, whisk pumpkin, 1/2 cup sugar, eggs, cinnamon, and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

3. Place half of the bread cubes in the bottom of the pan; pour half of the pumpkin mixture over the bread. Top with remaining bread cubes and then remaining pumpkin mixture. Sprinkle chopped nuts evenly over top. Sprinkle with remaining 3 Tablespoons sugar.

4. Bake 25-30 minutes or until set. Let stand 15 minutes before serving.

Welcome to Cooking Club


Welcome the the blog for AFIT spouses cooking club. We hope to use this site to post pictures and recipes as well as upcoming events and polls for upcoming events. This month was a welcome dessert social. My pictures are not near as great as the desserts looked and tasted so bear with me. The pics will get better :)

A yummy plate of dessert

Loading up the plates