Peanut Butter Texas Sheet Cake

If you love peanut butter, well, you're gonna love this cake. I mean, love, as in, it's going to take every bit of self-control you have to not eat the whole thing.

2 c. all purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 t. vanilla extract
1/2 c. buttermilk

Peanut Butter Icing
Garnish: chopped peanuts

Combine flour, sugar, salt, and baking soda in a large bowl, set aside. Combine butter, water, and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla, and buttermilk; add to peanut butter mixture.

Spread batter in a greased 15x10 jelly roll pan (I used my Pampered Chef large bar pan, which is 15x10, and I sprayed it with Baker's Joy). Bake at 350 degrees for 25-28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired. Serves 15-20.

Peanut Butter Icing

1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16 ounce package of powdered sugar
1 t. vanilla extract

Combine first three ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.

~from Gooseberry Patch's Quick and Easy cookbook

***The picture in my cookbook shows an icing without any specks of powdered sugar. I'm assuming a mixer was used to get it to look that way because mine didn't when mixing by hand. And I didn't garnish with peanuts because I didn't have any. :)  Enjoy!

With love,
Trisha

Imagine a World in Which We All Do This

Think what a better world it would be if we all, the whole world, had cookies and milk  tea and scones about three o'clock every afternoon and then lay down on our blankets for a nap.
~Barbara Jordan




**original quote is "cookies and milk" :)

Snow Cocoa

This gem of a cocoa was a hit here. I didn't have enough time to use the slow-cooker method, so I just warmed the ingredients up on the stove. About 15-20 minutes later, we were drinking this...

It's VERY sweet, so only small doses are needed. Yes. Needed. :)

Enjoy!

Snow Cocoa

2 c. whipping cream
6 c. milk (whole or 2%)
1 tsp. vanilla extract
12 ounce package of white chocolate chips

Combine all ingredients in a slow cooker.
Heat on low for 2 to 2-1/2 hours or until mixture is hot and all chips have melted.
Stir well to blend.
Top with whipped cream and shaved chocolate, if you desire.

With love,
Trisha


***a Pinterest success...original recipe found here.

Cranberry Maple Sauce

This was a big hit last year. And it's a good thing I wrote next to the recipe, "Christmas 2011-big hit," or I might not have remembered it. I wish I had a picture for you, but since I don't, just imagine something that looks like homemade cranberry sauce. :)

Cranberry Maple Sauce

Makes about 2-1/2 cups

This sauce can be made up to 2 weeks ahead. The maple flavor will be subtle, so if you want to give it a boost, use the maple extract.

One 12 ounce package fresh cranberries
3/4 c. pure maple syrup, preferably Grade B
1/2 c. water
1/2 c. packed light brown sugar
1/2 tsp. maple extract (optional)

Combine all ingredients in a medium, heavy-bottomed saucepan over high heat and bring to a boil, stirring often. Reduce heat to medium and simmer until the cranberries have popped and the juices have thickened to a light syrup consistency, about 10 minutes. Cool completely. Serve chilled or at room temperature. If making ahead, simply cover and refrigerate.
~from Christmas 101 by Rick Rodgers

With love,
Trisha

Lemon Bread

My body has finally surrendered to this cold that's been traveling through our family. It is a mercy from the Lord, though, that He's kept me healthy while most everyone else was sick. When Mama is down for the count, it's a comfort to have older ones who can manage life.

I'm not confined to the bed, yet, so I managed to get lemon bread made this afternoon. It seemed like the perfect companion to the hot cups of tea I can't drink enough of. And don't fret if you don't have enough zest or fresh lemon juice. This time around I only added about a teaspoon of zest, and I used Real Lemon juice instead. It still tasted wonderful!

Enjoy!

Lemon Bread

2/3 c. butter, softened
1-1/2 c. sugar
3 T. lemon juice
2 T. freshly grated lemon zest
4 eggs
1/4 tsp. vanilla
3 c. flour
2 tsp. baking powder
1-1/2 tsp. salt
1 c. milk
2 c. diced, dried cranberries or fresh or frozen blueberries, raspberries, blackberries

Glaze:
1/2 c. powdered sugar
1/2 c. lemon juice

Preheat over to 350 degrees. Coat 4 mini loaf pans or 2 regular size ones. Spray with Baker's Joy for a perfect release. :)

Cream butter and sugar until fluffy. Beat in lemon juice, zest, eggs, and vanilla until well combined.

In separate bowl stir together flour, baking powder, and salt. Add alternately with the milk to the egg mixture, beating just until combined after each addition. Fold in berries, if using.

Divide batter among pans and bake for 30-40 minutes if making mini-loaves. I make the regular size loaves and start checking them around 25 minutes. Remove loaves to wire rack, but leave in the pans.

Make glaze and pour over hot loaves, allowing them to cool completely before removing them from pans. Wrap tightly to store.

~original recipe found at Stick to Your Hips. (Gotta love that blog name...)

With love,
Trisha

There Will Come a Day When You'll Need This--Our Favorite Brownie Recipe

Because there will be at least one day in your life, regardless of your stage of sanctification, when you'll find you need the following:

~2 minutes to yourself
~a spatula
~leftover brownie batter
~a room with a door with a lock

And you'll want getting to that place to be an easy journey...no chopping chocolate or mixing together complicated ingredients or even running to the store for a boxed mix.

And for all of the other days when you just want homemade brownies, no desperation involved, this recipe is perfect. Just take it out when the time is up. No toothpicks or 2 or 4 or 6 more minutes needed. Hot, fudgy brownies. Ice cream optional.

2 c. sugar
1 c. vegetable oil
4 large eggs
1-1/2 c. flour
10 T. unsweetened baking cocoa
1 tsp. salt
2 tsp. vanilla
semi-sweet chocolate chips, white chocolate chips, or nuts,optional, to sprinkle on top

Preheat oven to 350°. Spray a 9″ x 13″ pan with cooking spray and set aside.

In a large mixing bowl, stir together the sugar, oil, and eggs. In a separate medium bowl, whisk together the flour, cocoa, and salt. Add the dry ingredients to the wet and mix until incorporated. Stir in the vanilla. Pour into your prepared pan and spread evenly. Sprinkle with optional chocolate chips and/or nuts. Bake for 20 minutes. Then turn the heat off, leaving the pan in the oven for another 15 minutes. Remove pan to a rack to cool completely.

***original recipe found here

You're welcome.

With love,

Trisha

Buttermilk Oven-Baked Pancakes

These are so easy that if you never make pancakes for your family, you truly have no excuse now. :) Yum! Yum! Yum!

Buttermilk Oven-Baked Pancakes

1-1/2 c. all purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 egg, beaten
1-1/2 c. buttermilk
3 T. oil
cinnamon-sugar to taste

Mix together flour, sugar, baking soda, baking powder, and salt. In a separate bowl combine egg, buttermilk, and oil; add to dry ingredients. Stir until just mixed, but lightly lumpy. Spread batter evenly in a greased and floured (use Baker's Joy!) 15x10 jelly-roll pan. Sprinkle with cinnamon-sugar to taste. Bake at 350 degrees for 16-18 minutes, until top springs back when lightly touched and edges are lightly golden. Cut into squares and serve with butter and maple syrup. 4-6 servings.
~Gooseberry Patch

**I doubled the recipe and baked it in Pampered Chef bar pans, one large and one small. Yes, lightly lumpy, but be sure to break up clumps of baking powder and soda.

With love,
Trisha

The Proper Care of Doughnuts

Coffee Pot Cider and Death All Around Us

I know. Only I would combine the two and create such a morbid title. My oldest son, the wise Ink, says I'm morbid these days. (This comes from the same guy who wants me to watch fight scenes from Ip Man, a martial arts film. And he thinks I'm the morbid one? ) Yet, my four year old, writes me notes describing me as a "happy Mama." Who are you gonna believe?

Perhaps I'm not morbid. I just have sharper vision and a better understanding of the brevity of life. AND, I know what hymns I want sung at my funeral, and I know that I want everyone to wear a shade of pink. :)

On to the happy thought, first.

I'm a tea girl myself, BUT, there's something wonderful about the aroma of cider floating through the house. I love that this version can be done in the coffee pot.

We even invested in an extra one to use only for cider. I made a second pot using the same mix, and it still tasted great. You can always add a bit of sugar to the mix the second time around if you prefer.

Fill water reservoir with 2 quarts apple cider. In basket lined with filter, place (yes, all of this fits!)

an orange, cut in wedges
 1/4 c. brown sugar,packed
 1/4 tsp. salt
 1 cinnamon stick
1/2 tsp. whole allspice
1 tsp. whole cloves
dash of nutmeg

and BREW away.

Now to the sadder part....it's ok if you leave now. I won't hold it against you.

Today is the 6 month anniversary of my Dad's death. Sunday was the 2 month mark since Michele died, and yesterday was 2 months since I miscarried. I feel a bit sheepish about posting something so common as a recipe...BUT, I know my Dad would have loved to have tasted this cider, and Michele, well, she would have been making this one for her family. And me..I'm fighting for that JOY, and making cider in a coffee pot is just one way I'm doing it.

Death has always been all around me. It's around all of us. I just see it more clearly now. We're all dying every day. Some faster. Some slower.  It's everywhere I look.  But there's that fleshly part of me that wants to ask the LORD if we can pause for a minute, that wants to make the case that I've met my death quota for the year (and maybe next year, too).

 And yes, I know that He doesn't give us more than we can bear, and I know that these precious saints are with Him and rejoicing. These thoughts have kept me centered many days.

Just remember that all of your everyday moments are gifts. Making your bed and changing diapers and washing clothes and cooking dinner, and yes, brewing some warm apple cider for the ones you love. So, enjoy sipping some of this with your own sweethearts and thank God for the gift of the little things that we'll later look back on and realize were very big things.

"Let all those that seek Thee rejoice and be glad in Thee: let such as love Thy salvation say continually, The LORD be magnified. But I am poor and needy; yet the Lord thinketh upon me: Thou art my help and my deliverer; make no tarrying, O my God."
~Psalm 40:16, 17

Much love,
Trisha

This Week's Hit: Sausage Bean Soup and North Meets South

I confess I'm just not a soup lover. I like chicken noodle, and that's where the lovin' stops.  What I love more is making soups for my family, and this week's new recipe was a hit.

Sausage Bean Soup

4 c. water
1 med. potato, peeled and chopped
1/2 lb hot sausage
2 cans (16 ounces) kidney beans, drained and rinsed
1 (28 ounces) can diced tomatoes, undrained
1 c. chopped onion
1 med. green pepper, chopped
1 bay leaf (didn't have this and still tasted great)
1/2 tsp. garlic salt
1/2 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. dried thyme

In a large saucepan, bring water and potato to a boil. Cover and cook for 10-15 minutes or until tender (do not drain). Meanwhile, crumble sausage into a skillet and cook over medium heat until browned. Drain and then add to saucepan.

Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Discard bay leaf.

10 servings

**adapted from a Taste of Home recipe


I'm still in search of the perfect cornbread. Though I'm a southern girl, I like my cornbread sweet, and my Mountain Man doesn't. This recipe from King Arthur Flour might be the perfect compromise.

Because I love my man so much, I cut the sugar in half to 1/8 c., and everyone was pleased.

If you have a favorite cornbread recipe, PLEASE share!!

Enjoy!


Linking up with Petra at Wednesday's World of Work. Share your work and inspire others!!

Monday Facts~I Promise You Won't Have to Take a Bath

It's a fact that this is a delicious chocolate chip muffin recipe.

It's a fact that unless you're unaware of your table manners, ahem, you won't have to take a bath after eating this muffin.

It's a fact that cutie-pie down there is still working on his table manners, and it's a fact he had to take a bath after eating his breakfast.

It's a fact that this first picture reveals his devious plan to get some water playtime right after breakfast.

It's a fact that I don't mind if my babies have to bathe after eating a good meal.

It's a fact that smearing food all over your face is actually a compliment in some countries. (I don't know where, but I bet it is.)

It's a fact that chocolate chips are considered a staple in our home.

It's a fact that you should serve these with some kind of protein....like bacon or eggs or bacon and eggs. :)

It's a fact that while I promise you won't have to take a bath after eating these, I can't promise you won't have a nice chunk of chocolate stuck between your teeth.

It's a fact that when you bake these, you should share some with a neighbor.


Cap'n's Smear 'Em On Your Face Chocolate Chip Muffins

2 c. all purpose flour
1/3 c. packed brown sugar
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1/2 c. butter, melted AND cooled
2 eggs, lightly beaten
1 tsp. vanilla
1 package chocolate chips (for those of us who buy in bulk, that's about 11.5 ounces)
1/2 c. chopped pecans or walnuts  (optional)

Preheat oven to 400 degrees and spray muffin pan with Baker's Joy. In a large bowl, mix flour, sugars, baking powder, and salt. In another bowl, mix milk, eggs, butter and vanilla until blended. Make a well in center of the dry ingredients; add milk mixture and stir just to combine. Gently fold in chocolate chips and nuts.

Spoon batter into muffin cups and bake 15-20 minutes. Dust with powdered sugar if you dare.

With love,

 Link up with other fact-obsessed bloggers at Seams Inspired.

Why I Can't Turn My Back for a Minute

....and why it's great to have the camera nearby at all times.

*****

Cooking dinner, and they're hoping there really aren't eyes in the back of my head.

Sneaky ice cream thief decides the crime is better shared.  Isn't it wonderful when siblings think of one another?

Who needs spoons?

And just where did they get a taste for cookie dough ice cream? 

The So-Good-You'll-Never-Eat-Canned-Again Hot Dog Chili

Yep.  That's what Mountain Man said....canned hot dog chili....banned.

Of course, I like it because you cook it in the slow cooker. :)

Chili Coney Dogs

1 lb. ground beef
1 can (15 oz.) tomato sauce
1/2 c. water
2 T. worcestershire sauce
1 T. dried minced onion
1/2 tsp garlic powder
1/2 tsp. ground mustard
1/2 tsp. chili powder
1/2 tsp. pepper
dash cayenne pepper
 8 hot dogs

In large skillet, cook beef over medium heat until no longer pink.  Drain.  Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.

Place hot dogs in 3 qt. slow cooker; top with beef mixture. Cover and cook on low for 4-5 hours or until heated through.

Enjoy!

Simple Scones

Here are the scones that Whistler and I made this past weekend for tea time.  They turned out so well, even for me!  First we made hearts and then basic rounds.

Simple Scones

2 c. flour

1/3 c. sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

8 T. cold butter, chopped

1/2 c. mini chocolate chips

1/2 c. sour cream

1 large egg

1 tsp. vanilla

1 tsp. additional sugar

Mix first five ingredients together in a medium bowl.  Add chopped butter and blend with pastry blender (I just use my KitchenAid mixer) until texture is like coarse meal.  Add in chocolate chips.

In another bowl, combine egg, vanilla, and sour cream.  Add to flour mixture and mix together until large clumps of dough form.  Using your hands, work the dough until a ball forms.

Place dough on floured surface and cut into wedges, rounds, etc.  Place on parchment lined cookie sheet, and sprinkle with 1 tsp. of sugar. 

Bake at 400 degrees for 15-17 minutes.

Notes:  We baked these at 375 degrees and doubled this recipe for our family.  Stoneware coated in butter works great, too.

'

Enjoy!

**recipe from All Recipes

Super Easy Brown Rice

I've had this recipe for almost 2 years, and I can't believe I waited so long to try it!  I normally cook brown rice in the oven, and I've been quite happy with the results.  However, when I finally made it in the slow cooker, I was even happier.  The results were moist but not mushy, and I was free to use the oven for other parts of the meal.

Start checking your crockpot at around 2 hours, though.  My rice was ready in just 2-1/2 hours.

5 c. water
3 c. brown rice

Combine in slow cooker and cook on high for 3.5 hours.

Enjoy!

Easy Cheesy Potatoes

In my recipe book, these are actually called "June's Potatoes."  What's funny about that name is that, as the story goes, June never even made these.  Call them what you will...this is an easy and tasty side dish.  We enjoyed it with kielbasa and a salad.

30 ounce pkg. frozen shredded hashbrowns, divided
12 oz. pkg shredded sharp cheddar cheese
2 c. whipping cream
1 t. salt
1 t. pepper
1/2 c. soft bread crumbs
2 T. butter, melted

Pour 3/4  hashbrowns into a large bowl; use remaining hashbrowns for another recipe.  In a lightly greased 2-1/2 qt. baking dish, layer half the hashbrowns and top with half the cheese; repeat layers.  In a separate bowl, combine whipping cream, salt and pepper; pour over potatoes.  Mix bread crumbs with butter and sprinkle on top.  Bake at 350 degrees for 45 minutes.  8-10 servings.  (I actually had to bake this an hour.)
~from Simple Joys by Gooseberry Patch

The Almost-Perfect Oatmeal Muffin

"Muffins are just an excuse to eat cake for breakfast."

~Anonymous Pastry Chef

I've tried a few oatmeal muffin recipes, and I've finally found one that I love!

It's almost perfect.

This muffin's only fault is that it doesn't always come out perfectly from the muffin pan.  I detest really don't like using cupcake liners, so I haven't tried that option. 

I know a few expert Bakers......surely you can give me some tips?  Pretty please?

Even if I never fix this one imperfection, this muffin is so yummy, I'll soon learn to accept less-than-perfect.


2 c. quick-cooking oatmeal
2 c. buttermilk
2 eggs
2/3 c. oil
1 c. brown sugar
2 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla

Mix the first two ingredients together and let stand 45-60 minutes.

Add eggs and oil to oatmeal mixture.

Mix remaining ingredients together in a separate bowl.  Add liquid ingredients, mixing well.  Pour into greased muffin tins.   Top with cinnamon sugar before baking. Makes about 24.

Bake at 400 degrees (I did mine at 375) for 15-20 minutes or until golden brown. Of course, I put pats of butter on ours when they're done baking.....

Love,
Queen Mom

~This is from Just A Matter of Thyme by Roxie Kelley.  I added the vanilla and topped with the cinnamon-sugar.  You can try the recipe without those two ingredients, but I can't promise these will be as delicious as mine are. :)

Because Life's Too Short

...to NOT eat the cookie dough.

The Only Meat Loaf I'll Eat

So, is meat loaf one of those "love it or hate it foods"?  I don't know, but here's my favorite version...an Italian Meal Loaf.  The mozarella in the middle makes it extra yummy.

1-1/2 lbs ground meat
1 egg, beaten
3/4 c. cracker crumbs
1/2 c. chopped onion (I always leave this out, but I'm sure it adds more flavor!)
1 tsp. salt
1/3 c. tomato sauce
1/2 tsp. oregano
1/4 tsp. pepper
2 c. grated mozarella cheese (or more if you like)
2/3 c. tomato sauce (I use a bit more than that)

Combine meat, egg, cracker crumbs, onion, the 1/3 c. tomato sauce, salt, oregano, pepper.  Shape into a 10x12 rectangle on waxed paper.  sprinkle with the cheese.  Roll up and press ends to seal.  Place in a shallow pan and bake 1 hour at 350 degrees.  Pour the 2/3 c. of sauce over the top and bake another 15 minutes.
(from the VIP Cookbook Vol. 6)

If you need to double this, I've found it bakes best as two separate loaves instead of one big loaf.  I make two of these for our size family, and we still have a bit left over for lunch the next day.


Enjoy!
~Queen Mom

Crockpot Potato Chowder

I hadn't intended on posting more than one chowder recipe, but it is that time of year!

My family loves potato soup, so I've been looking for a more slow-cooker friendly version that I can take to fellowship meals at church. So, I tried this recipe out the other night, and it was a big hit. While this isn't a thick soup, my family absolutely loved it! I loved it because it's so easy and doesn't take long at all.


Crockpot Potato Chowder

8 c. diced potatoes (I also peeled them....)
1/3 c. onion, chopped
3 (14-1/2 ounce) cans chicken broth
1 (10-3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed
1/2 lb bacon, cooked and crumbled (Real bacon bits worked just fine)
chives

Combine potatoes, onion, broth, and cream of chicken soup in crock pot. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese and blend. Top with bacon and chives before serving.

(Just whisk the cream cheese in at the end of the cooking time until thoroughly blended.)