Momma's Apple Dumplins

My mother has all these amazing little tricks in the kitchen. She used to make these when I was younger and re-introduced them to Brent & I just after Philip was born. I found them once again while cruising thru Pinterest. They are super simple and will be sure to please everyone young and old.

2 Granny Smith Apples (cored & quartered)
Crescent Rolls
1 Stick Butter
Cinnamon & Sugar
1 Can Mountain Dew

Preheat oven to 350F.Take each piece of apple and roll it up in a crescent roll. Melt butter in a microwave safe bowl and add in 1/2 sugar and cinnamon, I just eye ball it, if you like a lot put in a lot. Place the rolled apples in a baking dish. Pour the butter/sugar mixture over the rolls and pour the can of Mountain Dew over the top. Bake for 30-40 minutes. Serve warm with ice cream!!

Makes 8 servings
From: Momma

Shortbread

Momma's little baby loves shortbread!

My all time favorite cookie, if you want to make me happy shortbread is always a good idea. It's so simple, and yet so wonderful! And really...it's mostly BUTTER! 

Have I mentioned I love butter?

I can't tell you when my love for shortbread began it might be one of my earliest memories...I love all kinds but my favorite will always be just plain shortbread.

I got this recipe from my Kitchen Bible (Better Homes & Gardens Cookbook) If you don't have one in your kitchen library get one! My dad bought mine for me as a wedding gift. It holds all of my mother's day cards I cherish it.

 

1 3/4 cup all purpose flour

3 Tblsp sugar

1/2 butter

 

Yup, that's it! I always fudge a bit on the sugar and generally double the recipe.

 



Preheat the oven to 325f. In a medium bowl combine the flour and sugar. Using a pastry cutter or fork if you don't have one, cut in buter till mixture looks like crumbs. Form the mixture into a ball and knead till smooth. For wedges, make on an ungreased cookie sheet, I use my stones, roll out dough into a 8in circle. Make a pretty edge, and cut into wedges. To make strips, on a lightly floured surface roll out into a rectange, and cut into 24 2x1 inch strips, bake 1 inch apart. For all cookies cook for 20-25 minutes.

 

To make chocolate shortbread add in cocoa powder, they will be lovely and a bit tart but chocolatey. You can also add in dried fruits and nuts as you wish.

 

Makes 24 cookies

From: The Better Homes & Garden Cookbook

a favorite of our house.

PAKE

 One of the reasons I have been deemed the "Food Mistress" is because I have lots of friends on Facebook that will post food and link me and somehow they show up! I'm out to make you happy! Enter Pake....now you may ask yourself what is Pake? Well It's Not...Cake or Pie...it's BOTH!

Make a cake according to package directions. Grease the pan well. Fill with 1 1/4 cup of the batter, so the pie isn't on the bottom of the cake pan.

I cheated and bought a store bakery pie, the idea for this one was chocolate covered cherry pie! But all Safeway had was half cherry half apple pie, and it worked. You could make a pie from scratch or use a frozen one or one for a bakery! It's as easy or as involved as you want! If you cook one, make sure it's cooled. Carefully un-tin the pie, mine cracked once it was in the cake pan. but it's ok. Place on top of the cake batter Tap lightly to get any air out of the bottom

Pour the rest of the cake batter around and on top of the pie. Make sure to get all the way around the pie. There will be a leftover cake batter.

Bake according to package directions, this is tricky because the my oven is stinky, the exact middle of the cake didn't cook all the way. I cooked it a tad longer. Cool completely on a wire rack, it will take extra time to cool with the pie in the middle. Be careful when transferring, it's heavy! I choose to frost this baby with a cream cheese buttercream! Mmmm Decorate if you want. It was Memorial Day so we went even more Americana with red white and blue sprinkles!

Slice and Enjoy! Be sure to get a piece because it will go fast! I would like to try different pie/cake combos.

This is an inspiration from this link: http://www.nbclosangeles.com/the-scene/food-drink/110433714.html

WOW wouldn't that be fun! The original name is The Cherpumple for the 3 layers of goodness. I decided to make my 1st attempt just one layer thus, the name Pake was born! Thanks Kevin Smallwood for the help with the name!

Makes: how many ever pieces you get!

From: Charles Phoenix Test Kitchen modified by Poff's Kitchen

Cadbury Cream Egg Cupcakes

 I know I saw this on a mommy blog somewhere. It's a great idea! SO I take no credit for it. Also, I took this opportunity to bring Tony in the kitchen with me! He had lots of fun.

 The first step is to put the cupcake papers in, this is very important. :0)

 Make a chocolate cake mix according to package directions. Fill the paper cups a little less than 1/3 of the way, add the cream egg and put a little more on top. You may have left overs and can make more cupcakes or a little cake for fun or cake for cake pops...have fun! Bake according to package directions. It's tricky to check if they are done because of the middles of the eggs.

 Cool on wire racks and frost with your favorite icing/frosting or leave them plain. They are great by them selves and are easy to pack in lunches for a sweet surprise! I made a basic chocolate buttercream for Easter.

Makes: 24-30 cupcakes (depending on how many Cadbury Eggs you get!)

From: A mommy blog, sorry I can't remember where. But thank you for the idea!

Valentine's Treats!

Valentine's Day can be interesting when you have 3 little ones. Creativity is very important...and this was our 15th Valentine's day! Time flies!! So having 2 kids in school all day you make what you can! Thankfully my Grandma taught me to always have just about every dessert on hand at all times!

Chocolate Covered Strawberries
Fresh Strawberries
SemiSweet Chocolate Chips
a bit of cooking oil
Wilton melting chocolate (various colors)

Sometimes you can get the really nice large strawberries with a bit of a stem but if not try to find the largest ones you can. Wash and pat dry them. In a mircowave safe bowl slowly melt the chips with a bit of cooking oil. 30 seconds at a time to prevent burning the chocolate. You can also do this in a double boiler on the stove. Lay out some wax paper and dip the strawberries. Place the strawberries on the wax paper to harden. If you are in a bit of a hurry you can put them in the freezer. In 2-3 smaller glass bowls (microwave safe) melt the Wilton melting chocolates according to the directions on package. Once the strawberries are set take the colored chocolate and with a fork drizzle over the strawberries! Pretty! They keep for only 2-3 days...but normally don't last that long!

Makes: Someone Happy or as many Strawberries you have!
From: Poff's Kitchen

Chocolate Dipped Marshmallows
Marshmallows, Large (I like using the fun holiday shaped ones!)
Wilton Melting Chocolate (use the left overs from the strawberries)

Set out wax paper and dip and place and set! Mmmmm

Makes: Lots of treats!
From: Poff"s Kitchen

Oreo Truffles
1 package Oreos
1 brick of cream cheese (softened)
Melting chocolate (Wilton or white chocolate chips with a little oil added)

Take a large zip lock bag and beat the heck out of the oreos with a rolling pin, till they are crumbs. In a large bowl put the cream cheese and the oreo crumbs and mix. Form into balls, it will be messy, it's ok...hands wash. Lay the balls on wax paper and put into freezer for 15 mins or so...to harden. Take any extra melting chocolate from the previous projects and use it to dip or embellish. Dip the truffles and put them on the wax paper to set. Decorate with colored melting chocolate or sprinkles. Store in the fridge.

Makes: many truffles
From: a magazine ad for Oreos

Coconut Macaroons
These are one of Brent's favorite cookies. And this is so simple!

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 oz) sweetened flaked coconut

Preheat oven to 350F. Line a baking pan with parchement paper or well seasoned stone. In a large bowl whisk together first 3 ingredients together until frothy. With a fork stir in coconut until moistened. Drop mixture by packed Tablespoons onto sheet. (cookies will not spread) Bake until lightly golden (25-30 minutes)
After cooled, you can dip the bottoms in melting chocolate to make them extra special!

Makes: 30ish cookies
From: Everyday Food magazine (April 2004)

Pumpkin Roll!!!

I don't think I had ever had this until I went to work at Memorial Hospital and the lovely ladies of the auxillary would make this during Thanksgiving and sell them. I ordered one, one week and went back and ordered 2 more the next week. It wasn't until almost 7 years later when I tried to make one myself. They are quite easy and look stunning served! And are really good!

Dessert or Breakfast...it all works...snacks...

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

3 large eggs

1 cup sugar

2/3 cup pure pumpkin

1 package (8oz) cream cheese, room temp

1 cup powdered sugar + sprinkling & garnish

6 Tablespoons butter, softened

1 teaspoon vanilla

Preheat oven to 375° F. Grease 15 x 10-inch pan; (I use my PC large bar pan) line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (the cheap Ikea towles are great for this, I have 3 just to make these) with powdered sugar. Lay out on the cooling rack.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel, this can be tricky, I normally have Brent help me. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Or if in a hurry, place in the freezer.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth, I like to add a little milk if it's too thick. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Or chill in the freezer. I'm always in a hurry! Sprinkle with powdered sugar for decoration before serving.

Wait for the Oooos and Ahhhs...and Mmmm Nom Noms!

Makes: 12-8 servings (depending on how you cut it)

From: Libby's Pumpkin Label

(backside)

Almond Cookies

This is a very nice traditional Chinese cookie that I made for Sarah Tunick's shower. Everyone enjoyed them! And they are lots of fun to make, little hands can help! It is very easily doubled.

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter (only)

1/2 cup shortening

3/4 cup sugar

1 egg

2 1/2 teaspoons almond extract

1 small package slivered almonds (can use whole blanched, but these work)

1 egg, lightly beaten

In a large bowl, sift flour, baking powder, baking soda, and salt. In an electric mixer cream together butter, shortening & sugar. Add egg and almond extract, beat until blended. Slowly add in the flour mixture and mix well. I didn't find the dough to be crumbly, but knead together a little if needed. Form into 2 logs about 12 inches long (I got 3, they were thin). Roll with wax paper and refrigerate for at least 2 hours. (This can be made the night before)

Preheat oven to 325F.

Take a log out and cut 15-16 even circles. Roll into a ball and place on lightly greased cookie sheet ( I use my stones, no greasing needed) about 1 1/2 inches apart. This is where the kids can help. Place 2 almond slivers in an 'X' shape in the middle and press down lightly. Brush with a little egg. (This makes a lovely glaze)

Bake 15-18 minutes until golden brown. I took mine out around 10 minutes. They were nice and cooked and light! Cool competely and store in Tupperware or air tight container.

YUM! They have such a light almond taste and are very addicting!

From: Google Internet search modified by Poff's Kitchen

Makes: 45 cookies (if you make thin logs)

Ice Tup Tuesday! Toffee Fudgecicles

Everyone loves fudgecicles! This is a total childhood favorite for me. I still can't find the brand that my grandma used to buy, they were so creamy and chocolatey! I put a little twist in mine! I love toffee!

This happy treat is very simple to make!

1 large box instant chocolate pudding.

2 cups whole milk (I know, I know, the calories! But when cooking it is best to use the full fat versions of dairy products) You can use skim or 2% but it's not as creamy.

~1/2 cup of Heath bits

Make the pudding according to the directions on the box. And gently fold in the bits. Pour evenly in the molds, seal and freeze!

From: Poff's Kitchen

Makes: 6 ice tups plus a good sized cup to snack on!

And now for some adorable pictures of my babies enjoying them!

Angel Food Goodness

I don't remember where I got this from...I remember mom making it...and then finding it again a few years ago. There is never anything left when I bring this one! It's easy and a great one to make when you don't want to heat up the house.

• 1 prepared angel food cake
• 1 large tub cool whip
• 1 large box instant vanilla pudding
• 1 can crushed pineapple, drained

Take the cake out and invert it, slice it to make 3 layers.

Thaw the cool whip, and fold in the pudding and pineapple. Careful to not over stir, it can change the structure of the cool whip.

Lay the largest layer of the cake down and spread the mixture on the cake, place the middle cake layer on top and repeat. You can pipe the filling with a large tip, just has to be big enough to pass the pineapple. (it will make it look very pretty!) You can add fresh sliced strawberries on top or more mixture if there is any left. Keep in fridge until ready to serve. Carefully slice with a serrated knife.

*Caution-this is really yummy! There may not be any seconds...slice with caution!

From: Poff's Kitchen via-Mom

Makes: 1 cake

IceTup Tuesday! Rainbow Popsicles

These are a childhood memory...I remember mom making all kinds of popsicles for us with these magical things! And of course chewing on the ends...when we were done...much like my children have! I remember getting to help make them and enjoying them all summer long. When Philip was a baby I bought mine off of eBay because Tupperware had discontinued them. They bring them back every now and then, last time they were Mickey Mouse ones. I'm getting 2 more sets soon so we can share with friends or make different ones at a time. Thru the summer on Tuesdays I hope to give you a new fun idea to make homemade popsicles for your little ones or just a treat for you & friends! Enjoy!

2 small bananas

8-10 ripe strawberries

2 kiwi

1 handful of blueberries

In individual bowls..mash each fruit well with a fork that's it! Children can help with this...it's fun and everyone likes making a mess!

Once mashed, take the one with the least and put in the bottom, ours was banana, then blueberries, kiwi and strawberries. Tap lightly to settle, add a little more if needed. Just make sure you can still seal them up.

Seal, and freeze! You can do this with little dixie cups and popsicles sticks if you don't have molds. Just carefully add each fruit to get a good band of color.

And now, because my kids are so cute...here they are enjoying them!!

                                                                                                              

Aloha Lost- A Food Tribute!

Yes, we watched, we loved, we got headaches, we didn't get all of the question anwsered, we were lost, but it's time to say goodbye. After 6 years and a great show, it's time for the last show, and what better way to send off a great show than with a proper buffet tribute! Lots of thought and love went into this, some may laugh, some may think it's pretty cool. I had a blast! Enjoy and Namaste

Menu:

Pineapple/Apricot punch: This is a punch that Grandma got from Hawaii and brought back, she would always make up some for a hot summer day. It's very simple, 1 part Sprite/lemon-lime, 2 parts pineapple juice & 2 part apricot nectar. It's very nice without the Sprite in a blender with some ice for Breakfast drinks.

Hawaiian Sweet Bread: A nod to the lovely island that they filmed at! And we needed bread!

Peanut Butter: When the airplane crashed a few days later we were introduced to one of the best couples, Claire & Charlie. Claire was pregnant and all she wanted was peanut butter, Charlie produces an empty jar and they pretend that it's wonderful. Later on, they do get ahold of peanut butter. I added some pretzel sticks, makes it easier to dip!

Orange Smiles: Who could forget Locke smiling with an orange smile?

Ranch Dressing: After they found the hatch full of food, Hurley found a vat of ranch, and ate it! Notice it took every bit of me to not arrange the veggies. I made it look like it was 'thrown together' A'la Hurley food binge!

Light & Dark Kebabs: There was a constant theme of good and bad, light and dark. Hence Chicken & Steak! The steak is marinated in a mixture of  2 parts honey & 1 part soy sauce with grape tomatoes. The chicken plain with pineapple niblets. Both are very yummy and toddler friendly. The boys love them!

Light & Dark Cupcakes: Again with the constant theme. Lots of fun!

Dharma Fish Biscuts: Kate & Sawyer spent some time in animal cages, and enjoyed these treats! Mine are a little more tasty. Easy peasy, take refrigerated sugar cookie dough, mix in orange food dye by hand. If you have a fish cookie cutter this will work, if not, hand shape the cookies. With a toothpick write 'DHARMA' in the cookie. Bake according to package directions. They do get puffy so we iced them to show the fish outline. They were very large but enjoyed by all!

Papaya: It was all over the island we had to have it on the table!

Little Airline Bottles of random drinks: They were on a plane! Sawyer hid them for a while.

Fried Rice: A nod to Jin & Sun another one of the best couples in the show.

I did a search for the best fried rice...of course it's Benihana's! I love that stuff! It's fun to watch them make it and oh so yummy!

4 cups cooked rice

1 cup frozen peas, thawed

2 Tblsp finely grated carrot (I just chopped baby carrots very fine, but rough cut)

2 eggs, beaten

1/2 cup diced onion (1 small onion)

1 1/2 Tblsp butter

2 Tblsp soy sauce

salt & pepper

Once the rice is cooked, cool competely in the fridge. Scramble egg in a small pan over medium heat. Seperate eggs into small pieces. Add peas, carrot, egg and onion to the bowl of rice. Toss all of the ingredients together. Melt butter in a large frying pan over medium/high heat. Dump the bowl of rice mixture into the pan and add soy sauce plus a dash of salt and pepper. Cook for 6-8 minutes over heat, stirring often. 

 This can be made ahead of time by cooking the rice, then adding the peas, carrots, egg & half of the soy sauce. Keep chilled until you are ready to fry it in the butter. Add the rest of soy sauce and salt & pepper.

I doubled the recipie, it made a TON of fried rice, would be nice with added chicken!

 Makes: 4 servings

From: a combination of many recipies from online Google search

Well there it is! Hope you enjoy. There are lots of fun foods to make and try

Red White & Blue! Cupcakes

I saw this on a blog and had to make them for Memorial Day! We had a very special Vet/Parent with us over the weekend! They are quite easy and fun to make! And sure to impress everyone! You can do any colors and mix it up! I've seen rainbow layers...your favorite team? School Colors...the possibilities are endless!

1 white cake mix + ingredients to make the cake.
Food coloring (I used regular food coloring, but professional dyes make a more vibrant color)
Buttercream Frosting
Chocolate decorations (didn't make them this time...but they will be done in the future!)
Sprinkles

Start with mixing the cake mix, devide the mix among 3 bowls evenly. Dye the batter, what ever colors you are using. Line with cupcake paper, and start with the bottom color and evenly devide the 1st color. This is tricky...to evenly do this. Do this with the 2nd and 3rd colors.

Bake according to directions. I love the smell of cake! That's how I can tell they are ready, I haven't used a timer in years...this wonderful smell just starts filling the house.

Once done, cool competely on wire racks. Prepare frosting and make chocolate decorations. (Another Post) You can use molds but I love to freehand!  Frost and decorate!!

LOVELY! YUM!!

Makes: 24 cupcakes

From: skiptomylou.org

(great blog! Check it out!)

Kahlua Cake

Ah, this is another one of Mom's creations, I don't know where it came from but it's here to stay. I instantly became a family favorite. It was my birthday cake for years...now I know why everyone wanted to come to my parties! It's also a favorite at potlucks! Go figure! This can be made 'kid friendly' or 'not kid friendly' either way it's super good and will become a family favorite for you!

1 Devil's Food cake mix + ingredients to make cake

1 large chocolate pudding mix + milk (instant, can use cook & serve but cool before you assemble)

1 large tub Cool Whip

4-5 Heath bars (broken up) or Heath bits (if you can find them, they are seasonal, I stock up)

Kahlua

Make the cake according to the directions in a 9x13 pan, cool competely. While cooling make pudding and crunch up Heath Bars (this is good therapy, I like to use a hammer!) Cool pudding, if using cook & serve.

In a large punch bowl take 1/4 of the cake and crumble it up, for the 'kid friendly' version take 1/2 a shot of Kahlua and pour over layer, for the 'non kid friendly' pour at will...but don't soak the cake.

Make a layer of pudding, and a layer of Cool Whip, sprinkle with Heath bits. Repeat 3 more times, for 4 layers total. On the top layer make swoopies in the Cool Whip for presentation!
*For the total kid friendly version-don't use any Kahlua...don't know what it would be called, but it's still good!

Makes: 1 Cake (feeds many, there will be no left overs!)

From: Poff's Kitchen & Mom