Happy St. Patricks day! I hope you all had a wonderful day! Here in Chicagoland, we're having unseasonably warm weather. It feels like June instead of March! Which means I spent part of the day outside. With the grandkiddos.
I took part of dinner over to my daughter's, and she prepared most of it. I only made dessert. Everything was fantastic. She made the traditional corned beef and cabbage in the crockpot, with carrots and potatoes. She also made colcannon for the first time - I will post her recipe here as well. It was fantastic!!! We finished dinner off with a non-Irish dessert, but boy was it good!!!
CHOCOLATE CHERRY DUMP CAKE
from www.cooks.com
2 cans of cherry pie filling (21 ounces each)
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans
1/8 cup white sugar
This recipe is so easy and so delicious... a twist on regular dump cake.
Preheat the over to 350.
In a 9 x 13 cake pan:
Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all.
Bake in the oven for 30-45 minutes and serve warm!
This is also delicious with a scoop of vanilla ice cream!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Saturday, March 17, 2012
Friday, April 10, 2009
Ginger Cookies
Southern Living - 1989(?)
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 t baking soda
1/2 t salt
1 1/2 t ginger
1 t cinnamon
Beat butter and sugar until creamy. Beat in egg and molasses. Combine flour, soda, salt, ginger and cinnamon. Add to creamed mixture; stir until blended. Cover and chill 2 hours.
Roll dough into 1 inch balls, roll in sugar to coat. Place about 2 inches apart on sheet. Bake in preheated 300 degree oven 15 minutes or until tops are almost firm. Makes about 36 cookies.
** NOTE: I baked mine for about 8 minutes.
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 t baking soda
1/2 t salt
1 1/2 t ginger
1 t cinnamon
Beat butter and sugar until creamy. Beat in egg and molasses. Combine flour, soda, salt, ginger and cinnamon. Add to creamed mixture; stir until blended. Cover and chill 2 hours.
Roll dough into 1 inch balls, roll in sugar to coat. Place about 2 inches apart on sheet. Bake in preheated 300 degree oven 15 minutes or until tops are almost firm. Makes about 36 cookies.
** NOTE: I baked mine for about 8 minutes.
Microwave Peanut Brittle
from Cindy A., 1997
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Mix peanuts, sugar, syrup and salt in a 1 1/2 quart baking dish. Cook 8 minutes on high, stirring after 4 minutes of cooking time.
When done, add butter and vanilla, stirring well. Cook 2 minutes longer and remove from oven. Add soda and stir.
Pour on greased cookie sheet.
When cool, break into pieces.
*If using salted peanuts, omit salt.
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Mix peanuts, sugar, syrup and salt in a 1 1/2 quart baking dish. Cook 8 minutes on high, stirring after 4 minutes of cooking time.
When done, add butter and vanilla, stirring well. Cook 2 minutes longer and remove from oven. Add soda and stir.
Pour on greased cookie sheet.
When cool, break into pieces.
*If using salted peanuts, omit salt.
Monday, March 2, 2009
Paula Deen's Pumpkin Bars
www.foodnetwork.com (Paula Deen)
BARS:
4 eggs
1 2/3 cups granulated sugar
1 c vegetable oil
1 can (15 oz.) pumpkin
2 cups sifted all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t salt
1 t baking soda
ICING:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 t vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and bakins soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comibned and the batter is smooth. Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
BARS:
4 eggs
1 2/3 cups granulated sugar
1 c vegetable oil
1 can (15 oz.) pumpkin
2 cups sifted all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t salt
1 t baking soda
ICING:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 t vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and bakins soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly comibned and the batter is smooth. Spread the batter into a greased 13 x 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
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