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Pumpkin Spice Cake
 I made this cake last night and decided with the first bite I had to share it with you. It is the best pumpkin cake! Of course anytime I can use my great Penzey’s cinnamon I know it is going to be good. This cake is so moist and the texture is wonderful. I topped it with a thin glaze of water and 10X sugar while still warm. This cake stands on its own and really doesn’t need a thick sweet frosting. Serve it instead with ice cream and a caramel sauce. Yum! Pumpkin Spice Cake Author: Mary Ellen Recipe type: Cakes, Bundt, Dessert Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: Serves 8 - 10 4 large eggs 2 cups flour 2 tsp baking soda 1/2 tsp salt 1 tsp pumpkin pie spice 2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 2 cups sugar 1/3 cup butter - softened 2/3 cup oil 1 can (1 lb.) pumpkin 4 large eggs 2 cups flour 2 tsp baking soda 1/2 tsp salt 1 tsp pumpkin pie spice 2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 2 cups sugar 1/3 cup butter - softened 2/3 cup oil 1 can (1 lb.) pumpkin In a separate bowl, beat eggs thoroughly. Add sugar to the butter and beat until lemony, light and fluffy. Add eggs. Mix well. Gradually add oil, softened butter and pumpkin, beat well after each addition. Sift together dry ingredients. On low speed, blend in flour, several spoonfuls at a time. Beat only until flour is moistened. Bake in an greased tube pan, at 350 degrees° for 50 - 60 minutes. ( I actually turned the oven down to 325 about half-way thru and my cake was done in just over 50 minutes. Baking time will depend on the size pan you use.) Frost if while warm if you are going to glaze it. Cool cake on a wire rack. Enjoy! In a separate bowl, beat eggs thoroughly. Add sugar to the butter and beat until lemony, light and fluffy. Add eggs. Mix well. Gradually add oil, softened butter and pumpkin, beat well after each addition. Sift together dry ingredients. On low speed, blend in flour, several spoonfuls at a time. Beat only until flour is moistened. Bake in an greased tube pan, at 350 degrees° for 50 - 60 minutes. ( I actually turned the oven down to 325 about half-way thru and my cake was done in just over 50 minutes. Baking time will depend on the size pan you use.) Frost if while warm if you are going to glaze it. Cool cake on a wire rack. Enjoy! Note: One of my favorite tools while baking is a cake tester. I never had one until a few years ago and I couldn’t be without one now. It makes testing a cake like this especially easy. You can usually find them for around $2. Maybe you’d like to try? Oatmeal Cake Pumpkin Spice Cake Pumpkin Dump Cake French Apple Cake
Sour Cream Coffee Cake
This is a Sour Cream Coffee Cake recipe we have been making forever. I bought a big container of sour cream and need to use it up so I reached for my tried and true favorite recipe. This recipe comes from my mom. I’ll post the picture later when it comes out of the oven. This keeps really well and is very moist. Sour Cream Coffee Cake Author: Mary Ellen Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: Serves 8 - 10 1/2 C. Shortening 1/2 C. Butter 1 C. Sugar 3 Eggs 1 C. Sour Cream 1 t. Vanilla 1/2 t. Baking Soda 1 1/2 t. Baking Powder 1/2 t. Salt 2 1/2 C. Flour Topping: 1/2 C. Walnuts 3/4 C. Brown Sugar 1 t. Cinnamon 1/2 C. Shortening 1/2 C. Butter 1 C. Sugar 3 Eggs 1 C. Sour Cream 1 t. Vanilla 1/2 t. Baking Soda 1 1/2 t. Baking Powder 1/2 t. Salt 2 1/2 C. Flour Topping: 1/2 C. Walnuts 3/4 C. Brown Sugar 1 t. Cinnamon Cream together the shortening, butter and sugar in a mixing bowl. Blend in eggs, vanilla and add sour cream. Add baking soda, baking powder, salt and flour. Mix well. Mix topping ingredients together in a small bowl. Pour 1/2 of batter in a greased 9 or 10 inch round deep baking pan. Top with half of the topping and add remaining batter. Sprinkle remaining topping on top of batter. Bake at 350°F. for about 1 hour, depending on pan used. You can also do this in a 9 x 13 pan. Check at 35 - 40 minutes. Cream together the shortening, butter and sugar in a mixing bowl. Blend in eggs, vanilla and add sour cream. Add baking soda, baking powder, salt and flour. Mix well. Mix topping ingredients together in a small bowl. Pour 1/2 of batter in a greased 9 or 10 inch round deep baking pan. Top with half of the topping and add remaining batter. Sprinkle remaining topping on top of batter. Bake at 350°F. for about 1 hour, depending on pan used. You can also do this in a 9 x 13 pan. Check at 35 - 40 minutes. Zucchini Bread with Pineapple Apple Streusel Pecan Bread Apple Fritter Monkey Bread Enjoy!
Flip Flops Cake
 Flip Flops Cake I had company coming last week and decided to make a cake that I thought the girls would really appreciate. Three of the four girls all have shoe fetishes so this cake was perfect for them. It was easy to do and they loved it. The first thing you do is bake a cake in a 9 x 13 pan. I used a cake mix. Then make your favorite decorators frosting after the cake cools. I had a brand new pair of sandals I hadn’t worn and they were the pattern for the cake. Place the sandals on a piece of wax paper and trace around each of the shoes. Then place your pattern on the cake and cut it out. Place the cakes on your serving dish and frost the cakes. If you used a chocolate cake be sure to frost the cakes with a light layer of frosting and let it set for at least 30 minutes before adding the top coat. I had lots of crumbs. I tinted my frosting bright pink except for the little bit I did bright green. I used M&M’s around the sides of the cake for color, smarties candy for the sandal straps and real flowers for the center of the strap. I used a bright green to make the squiggly lines around the cake. It took about 45 minutes to frost and decorate the cake. Enjoy!
Blueberry Pudding Cake
 We had this dessert for dinner last night. I had some blueberries in the refrigerator I needed to use up. This dessert is wonderful. It serves 12 so be sure to use a large enough pan. I used an 11 x 13 pan. I am making sure to tell you this as I first tried a 9 x 13 pan and had to gently slide the mixture into the larger pan. Blueberry Pudding Cake Author: Mary Ellen Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: Serves 6 - 8 4 cups blueberries 3 tablespoons lemon juice 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 1 cup milk 2 eggs 1/2 cup butter, melted 2 teaspoons vanilla 2 tablespoons cornstarch 2 cups hot water 4 cups blueberries 3 tablespoons lemon juice 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 1 cup milk 2 eggs 1/2 cup butter, melted 2 teaspoons vanilla 2 tablespoons cornstarch 2 cups hot water Put blueberries, cornstarch, lemon juice and 1 cup sugar in an 11 x 13" baking dish that has been sprayed with Pam. Combine flour, baking powder, salt, cinnamon, and 1 cup sugar. Beat in milk, egg, melted butter and vanilla. Spread cake batter over berry mixture. Pour very hot tap water over it all. Bake at 350 F for 50 - 60 minutes or until done. It should be lightly brown on top and a toothpick come out clean of the cake mixture. Serve with whipped cream. Mary Ellen Put blueberries, cornstarch, lemon juice and 1 cup sugar in an 11 x 13" baking dish that has been sprayed with Pam. Combine flour, baking powder, salt, cinnamon, and 1 cup sugar. Beat in milk, egg, melted butter and vanilla. Spread cake batter over berry mixture. Pour very hot tap water over it all. Bake at 350 F for 50 - 60 minutes or until done. It should be lightly brown on top and a toothpick come out clean of the cake mixture. Serve with whipped cream. Mary Ellen
Pineapple Poke Cake
This poke cake has a mixture of condensed milk and pineapple juice and topped with crushed pineapple and cool whip. Here is another variation of the infamous “poke cake”. 5.0 from 1 reviews Pineapple Poke Cake Author: Mary Ellen Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: Serves 8 - 10 1 yellow cake mix made according to package directions 1 can condensed milk 1/2 cup pineapple juice 1 20 oz. can crushed pineapple 1 container Cool Whip 1 yellow cake mix made according to package directions 1 can condensed milk 1/2 cup pineapple juice 1 20 oz. can crushed pineapple 1 container Cool Whip Make cake according to package directions. Drain the pineapple well and keep the juice to add to the condensed milk. When you take cake out of oven, mix up condensed milk and pineapple juice from the canned pineapple. With a wooden spoon, poke holes all over the top of the cake. Pour the condensed milk mixture over the cake. Cool. When cake is cool, add cool whip to top, refrigerate for at least 4 hours. www.thatsmyhome.com Make cake according to package directions. Drain the pineapple well and keep the juice to add to the condensed milk. When you take cake out of oven, mix up condensed milk and pineapple juice from the canned pineapple. With a wooden spoon, poke holes all over the top of the cake. Pour the condensed milk mixture over the cake. Cool. When cake is cool, add cool whip to top, refrigerate for at least 4 hours. www.thatsmyhome.com Maybe you’d like to try? Grandmas Chocolate Cake Aunt Fran’s Hummingbird Cake Caramel Apple Poke Cake Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Pineapple Pecan Cake with Cream Cheese Frosting
Easy to make dump cake with pineapple, pecans and coconut with cream cheese frosting. I made this cake a few weeks ago and it is really delicious. It is an easy cake to make, it is pretty much a dump cake. You know the kind, put the ingredients into a bowl and mix, pour in pan and bake. If you need something fast this just might be what you are looking for. This cake would also be good warm, topped with whipped cream or ice cream and caramel sauce. Here is a picture of the cake before I frosted it. As you can see I only put coconut on half as it is not one of my favorite foods which is also the reason you don’t see a lot of coconut recipes here. However I do have quite a few coconut loving friends so occasionally you will see one here. Pineapple Pecan Cake with Cream Cheese Frosting Author: Mary Ellen Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: Serves 8 - 10 2 cups flour 2 cups sugar 2 teaspoons baking soda 2 eggs 20 oz. can crushed pineapple with juice 1 cup chopped pecans 1 cup coconut Icing 1 stick butter, softened 1 8 oz. cream cheese softened 2 cups confectioners sugar 1 tablespoon vanilla 2 cups flour 2 cups sugar 2 teaspoons baking soda 2 eggs 20 oz. can crushed pineapple with juice 1 cup chopped pecans 1 cup coconut Icing 1 stick butter, softened 1 8 oz. cream cheese softened 2 cups confectioners sugar 1 tablespoon vanilla Cake: Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans. Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Top with the coconut. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting. Cake: Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans. Stir just until moistened. Pour into a buttered 9×13 inch baking pan. Top with the coconut. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting. Maybe you’d like to try? Strawberry Cake Banana Cupcakes with Peanut Butter Frosting Aunt Fran’s Hummingbird Cake 3 Ingredient Pumpkin Cake Enjoy!
Salt Lake City
So I just got back a few weeks ago from Salt Lake City. I went out to go the Stampin Up! Convention. I had the best time! While we were there we went to Buca De Pepo, P.F. Chang’s and my favorite of all on this trip, The Melting Pot. All of these are chains but they are so much fun when you are with a large group. You get to sample so much. By mistake, I deleted my Buca pictures, but have some from the other restaurants to share. This is the Mexican Cheese Fondue from the Melting Pot This Swiss Cheese Fondue was my favorite This was just part of the meat plate that they brought us. You can choose your cooking method, if there are several pots at the table, have everyone choose another method. The meat plate includes filet mignon, vanilla rum chicken, jerk sirloin, zesty pepper shrimp, butternut squash ravioli and fresh vegetables. Only one of the ladies was not impressed because she said “she didn’t cook at home and was not going to cook at a resturant.” For dessert we had the Flaming Turtle Chocolate Fondue This is the plate of dippers, boy was it good! This is not fast dining by any means, we were there just over 3 hours. It sure was wonderful and a great way to spend the evening with friends.
Summertime Desserts Round Up
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Mountain Dew Apple Cobbler
 Mountain Dew Apple Cobbler Mountain Dew Apple Cobbler Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 6 - 8 2 Granny Smith Apples (peel & cut into 8 sections each) 2 Cans crescent rolls (1 can for each apple) 2 sticks real butter (not margarine) 1 ½ cups sugar 1 ½ cups of Mountain Dew 2 Granny Smith Apples (peel & cut into 8 sections each) 2 Cans crescent rolls (1 can for each apple) 2 sticks real butter (not margarine) 1 ½ cups sugar 1 ½ cups of Mountain Dew Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter & mix with sugar, spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon & chopped nuts. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream. Enjoy! Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter & mix with sugar, spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon & chopped nuts. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream. Enjoy! Aunt Shari’s Caramel Apple Dumplings Individual Pineapple Upside Down Cakes Southern Peach Cobbler
One Pot Pasta
Pasta cooked with vegetables all in one pot. One Pot Pasta I’ve been seeing this recipe floating around, I believe the concept came from Martha Stewart. Whoever it was, it is a stroke of brilliance. One pot, dinner ready in less than 20 minutes and it tastes amazing. I added Meatballs to mine because I was already making them after my grill wouldn’t start today and I needed to use the ground beef up. You can switch up the pasta or veggies and create something different every time you make it. Also amazing is only 1 dirty pan! Want it hot? Add some jalapeno or red hot pepper flakes. What about cauliflower, broccoli, mushrooms and spinach also? I could see adding chicken strips or shrimp to this also. Once I got everything I was going to use in the pan and the spices added, I stirred it every 3 – 4 minutes. I had this urge to add some tomato paste to it or the olive oil I saw in some recipes, but I resisted. Just as it finished I still wanted to add a little butter just to make the sauce that was there coat the pasta a little better. I resisted and was pleasantly surprised with my first bite that I had resisted and avoided adding fat to a recipe when it just didn’t need it. Sometimes less is more, this is one of those dishes. I added the Meatballs (since they had just come out of the oven) in the last 5 minutes of cooking the one pot pasta dish. One pot pasta served with meatballs and parmesan cheese. 5.0 from 1 reviews One Pot Pasta Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 4 1/2 lb. fusilli or farfalle pasta 3 1/2 cups water 1 14.5 oz. can diced tomatoes 1 small red onion - sliced thin in half 4 - 6 sweet mini peppers - sliced thinly 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Italian Seasoning 4 big leaves fresh basil 1 - 2 garlic cloves - minced 1/2 lb. fusilli or farfalle pasta 3 1/2 cups water 1 14.5 oz. can diced tomatoes 1 small red onion - sliced thin in half 4 - 6 sweet mini peppers - sliced thinly 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon Italian Seasoning 4 big leaves fresh basil 1 - 2 garlic cloves - minced Add everything to a big pan. Stir and mix together. Turn on high heat. Stir every 3 - 4 minutes. Turn down heat if it is cooking too fast on your stove. Cooks in about 10 minutes. Thrown the torn basil in when you take it off the heat to serve. Top with parmesan cheese to serve. www.thatsmyhome.com Add everything to a big pan. Stir and mix together. Turn on high heat. Stir every 3 - 4 minutes. Turn down heat if it is cooking too fast on your stove. Cooks in about 10 minutes. Thrown the torn basil in when you take it off the heat to serve. Top with parmesan cheese to serve. www.thatsmyhome.com Maybe you’d like to try? Skinny Lasagna Roll Ups Chicken Parmesan Casserole Creamy Spinach Rigatoni Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Cucumbers with Sour Cream and Dill
Cucumbers with a sour cream, vinegar and dill dressing. This is one of my favorite ways to fix cucumbers and they couldn’t be easier. I sometimes soak the cucumbers in the vinegar (be sure to drain them and leave them marinating about 10 minutes. You won’t need the vinegar in the sour cream if you do it this way.) or if I didn’t plan ahead then I mix it into the sour cream with the dill and it works quite well that way. I use either cider, red wine or rice wine vinegar on the cucumbers. This recipe easily multiples. Cucumbers with Sour Cream and Dill Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 - 3 Servings 1 cucumber 1/3 cup sour cream 2 tablespoons vinegar salt and pepper 2 - 3 tablespoons fresh chopped dill 1 cucumber 1/3 cup sour cream 2 tablespoons vinegar salt and pepper 2 - 3 tablespoons fresh chopped dill Peel cucumber or cut strips leaving some of the green. Cut seeds out of the cucumbers, slice into half circles. Add the vinegar, sour cream, salt, pepper and dill to a small bowl. Taste and adjust seasonings. Add cucumbers and mix together. Cover and refrigerate for 15 minutes before serving. Peel cucumber or cut strips leaving some of the green. Cut seeds out of the cucumbers, slice into half circles. Add the vinegar, sour cream, salt, pepper and dill to a small bowl. Taste and adjust seasonings. Add cucumbers and mix together. Cover and refrigerate for 15 minutes before serving. Maybe you’d like to try? Lemon Orzo Salad Hawaiian Macaroni Salad Summer Marinated Vegetables Enjoy!
How to Make Apple Fritters
Apple Fritters are bites of fried dough filled with apples and cinnamon and dusted with powdered sugar. Apple Fritters Recipe It is a perfect Sunday afternoon fall day so I decided since there weren’t any apple orchards around to go to that I would make a basket of apple fritters. I am so glad I did, with a cup of cider these apple fritters were a perfect treat on a Sunday afternoon. It only took about 30 minutes to mix up the apple fritters batter and a short time to fry them, you want to eat them while they are warm. Cinnamon sugar would be great on them also. I used my small cookie scoop to dip out the batter so they all were pretty uniform in size. Be sure to drain them on paper towels when they come out of the hot oil. How to Make Apple Fritters Author: Mary Ellen Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Serves: Makes 30 fritters 1 large egg, beaten 1 cup milk 2 cups grated apple 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon grated orange peel 3 tablespoons orange juice 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder oil for deep frying powdered sugar for dusting 1 large egg, beaten 1 cup milk 2 cups grated apple 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon grated orange peel 3 tablespoons orange juice 2 teaspoons vanilla 2 cups flour 2 teaspoons baking powder oil for deep frying powdered sugar for dusting Grate apples and set aside. Add the egg and milk to a mixing bowl. Whisk together. Add the sugar, orange juice, zest, vanilla and orange peel. Mix together. Add the flour, salt and baking powder. Mix until it comes together and add the apples. Stir until combined together. Heat oil to 350 degrees. Drop the dough into the hot oil with a small scoop or a tablespoon. Cook in the hot oil until golden brown. Mine took about 2 minutes. Break one open to test that it is not still doughy in the center. Put them on a paper towel to drain. Sprinkle with the powdered sugar. www.thatsmyhome.com Grate apples and set aside. Add the egg and milk to a mixing bowl. Whisk together. Add the sugar, orange juice, zest, vanilla and orange peel. Mix together. Add the flour, salt and baking powder. Mix until it comes together and add the apples. Stir until combined together. Heat oil to 350 degrees. Drop the dough into the hot oil with a small scoop or a tablespoon. Cook in the hot oil until golden brown. Mine took about 2 minutes. Break one open to test that it is not still doughy in the center. Put them on a paper towel to drain. Sprinkle with the powdered sugar. www.thatsmyhome.com Don’t want fried food but are looking for a donuts kind of treat? How about some Gingerbread Donuts? Don’t have a donuts pan? You can use a mini muffin pan or make these Gingerbread Muffins.