Follow by Email

Wednesday, November 15, 2017

Pumpkin Earthquake Cake

Earthquake cakes are fun to make because they don't have to be iced and they don't look perfect and that is the way it is suppose to look.  This is a perfect fall earthquake cake because pumpkin is the main ingredient.  I think you will enjoy it.  This recipe is made in four steps. 

This is a nice moist cake. 
I know it looks like a lot of ingredients but it really isn't.  You can make it in two shakes of a lambs tail.
Start with 1/2 cup shredded coconut
Sprinkle it in the bottom of a sprayed 9x13 baking dish.
Then 1/2 cup of pecans.  Chop them roughly.
Sprinkle in the bottom of the pan with the coconut.  End of step one.
Start with a yellow cake mix
Add 3 eggs
1 cup canned pumpkin
3/4 cup water
1/2 cup oil
1/3 cup sugar
2 teaspoons pumpkin pie spice
Mix that well.
Pour on top of the coconut and pecans.  End of Step 2.
You can use the same bowl.  No reason to mess up another one.  Place 8 oz softened cream cheese.
Place the cream cheese in the microwave for 1 minute to make it super soft.
Add 3 cups powdered sugar
1/2 cup melted butter.
Mix that well.
Then drop the mixture by tablespoonful into the cake batter.
Then use a knife to swirl it around in the batter.
End of step 3.
Now add 1/2 cup milk chocolate chips.  End of step 4.  See it was really easy.  Place in a preheated 350 oven.  Bake for 30-40 minutes.  The center will look like it isn't completely done.
All done.  Looks like the cake went through an earthquake.  Serve it warm.  You could serve with ice cream if you like. Whipped cream might be good too. 
It's good warm but it is good at room temp too.  You will probably want to put it in the fridge after a day.

Pumpkin Earthquake Cake Recipe

1/2 cup shredded coconut
1/2 cup chopped pecans

For the cake
1 yellow cake mix
3 eggs
1 cup canned pumpkin puree
3/4 cup water
1/2 cup oil
1/3 cup sugar
2 teaspoons pumpkin pie spice

Filling
8 oz softened cream cheese
1/2 cup melted butter
3 cups powdered sugar

1/2 cup milk chocolate chips

Preheat oven to 350.  Bake for 30-40 minutes. 

Monday, November 13, 2017

French Onion Chicken Casserole


I was surprised at this recipe.  I saw the title and it reminded me of some other French onion recipes that I have made but they used French onion soup.  This one didn't have that, but this recipe didn't disappoint.  It was so easy and good.  The onions come from French fried onions from the can. They give this recipe just the crunch they need.  All I had to do was add some wild rice and we had a great meal.

This might just become one of my new comfort meals. 
This recipe has lots of flavor.
Start with 1 cup sour cream
1 cup mayo.  This is a good start already.
Mix that well and add a can of cream of chicken soup.  I will probably use cream of mushroom next time.  I tend to keep more of that than the cream of chicken.
Now you can add a cup of green beans or a cup of celery.  I like celery but a cup of it seems like a lot.  I went with the green beans.
1 cup shredded cheddar cheese.
1/2 cup slivered almonds.  This give a nice crunch too.
3 cups chopped cooked chicken.  You could use the canned chicken but I like cooking my own.
Mix this well.
Pour into a 9x13 baking dish that has been sprayed.  Place in a preheated 350 oven.  Bake uncovered 30 minutes.
After baking for 30 minutes.  Looks a little bland doesn't it.
Add the French's fried onions on top.
Put back in the oven for about 5 minutes.
Remove from the oven and let sit for about 5-10 minutes.
Then enjoy.

French Onion Chicken Casserole Recipe

3 cups chopped cooked chicken
1 cup chopped celery or green beans
1 cup shredded cheddar cheese
1 cup sour cream
1 cup mayo
1 can cream of chicken
1/2 cup slivered almonds
1 6 oz French's fried onions

Bake at 350 for 30 minutes.  Add onions on top and bake 5 minutes more.

Monday, November 6, 2017

Triple Chip Pumpkin Oatmeal Cookies

It's nice to have some seasonal cookies in the freezer for when company drops in or when you just want something sweet.  These cookies fit the bill.  They scream fall.  They are soft and gooey and filled with all kinds of flavor.  Put some in your freezer and when the kids come home from school or the grandkids come over bake some up.  They will appreciate it.

These are two great fall cookies to have on hand.
I know this looks like a lot of ingredients but they come together pretty quickly.
Start with 2 sticks softened butter
1 cup brown sugar
1 cup sugar.  Mix well.
1 egg
2 teaspoon vanilla
2 cups all purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda.  Mix well
1 cup pumpkin puree
2 cups quick oats
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1/2 cup milk chocolate chips
Mix well.
I scooped the dough up onto parchment lined cookie sheets.  Placed them in the freezer for an hour or so.
Then I placed them in a freezer zip top bag that is labeled.
When I want to bake them I place them in a preheated 350 oven and bake for 12-15 minutes.  Check them.  It might take a minute longer since they are frozen.
Now when they come out of the oven and are still warm you can place some additional chips on top in any of the flavors or all of the flavors.

Triple Chip Pumpkin Oatmeal Cookies Recipe

1 cup sugar
1 cup brown sugar
1 large egg
1 cup softened butter
2 teaspoons vanilla
1 cup pumpkin puree
2 cups all purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
2 cups quick oats
1/2 cup butterscotch chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
Preheat oven to 350. Bake 12-15 minutes.