Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.
Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.
These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.
This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.
Cream Cheese Pie
- 2 cups crushed graham cracker crumbs (24 squares)
- ⅓ cup sugar
- ⅔ cup butter, melted
- 2 (8-oz.) pkg. cream cheese, softened
- 2 (14-oz.) cans sweetened condensed milk
- ⅔ c. freshly squeezed lemon juice
- 2 tsp. vanilla extract
- 2 cans pie filling, chilled (cherry or blueberry)
- For crust:
- In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
- Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
- For filling:
- With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
- Pour pie filling over the top of pie and serve.
School starting back marks the end of summer for most of us. Whether you have kids in school or not. Most vacations are over and it marks new beginnings for many.
I have both of my kids living at home again. Wes is working on his masters while working a full-time job, and Savannah will be in her last semester of college before internship. I miss the days of fretting about the first-day outfit and picking out the perfect backpack. As mothers, we all want our babies to grow into responsible adults, but it is still just a bit sad when they do.
With this being the first week of school for most in our area I thought I would share a recipe that was one of my kid’s favorites when they were small. Snickerdoodles are delicious with a hint of cinnamon on top of the moist and chewy cookie, and it’s just as good as a blondie, only easier.
- 1 c. unsalted butter, melted
- 2 c. granulated sugar
- 2 tbsp. milk
- 2 lg. eggs
- 1 tsp. vanilla extract
- 2¾ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 2 tbsp. granulated sugar
- 1½ tsp. ground cinnamon
- Preheat oven to 350℉. Grease and flour a 9 x 13-inch pan, set aside.
- In a large bowl combine melted butter, sugar, and milk. Add the eggs and whisk until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir the flour mixture into the butter mixture and mix until all dry ingredients are mixed in.
- Pour into the prepared pan.
- Mix sugar and cinnamon until combined. Sprinkle over the batter in the pan.
- Bake for 20 to 25 minutes, or until the blondies start to pull from the sides of the pan.
- Cool completely before cutting.
Best eaten within twenty-four hours.
My Aunt Sara has always been an excellent baker. Her kids always had the prettiest homemade birthday cakes when we were growing up. The cakes that mama made for John and me were equally delicious, but that’s not what stood out to me as a kid.
On a recent visit with Aunt Sara, I left with a box full of goodies. I left her house with cake decorating tools, cookbooks, and a variety of cake pans, cupcake papers, and decorations and a few handwritten recipes. One of the recipes that she shared with me was this super easy Seven Minute Frosting that her daughter-in-law gave her.
I used the Seven Minute Frosting on a chocolate cake that I recently made for a baby shower. It turned out beautiful and delicious. My cousin, who happened to be the honoree, compared it to the hostess cupcakes that she has been craving!
Seven Minute Frosting
- ½ c. granulated sugar
- 2 egg whites
- 2 tbsp. water
- 7-oz. jar marshmallow creme
- 1 tbsp. vanilla extract
- Combine sugar, eggs whites, and water in a double boiler. Beat with a electric hand mixer until stiff peaks form.
- Add the marshmallow creme and vanilla and beat until combined.
- Frost 3-layer cake with frosting.
Binge watching a television show is entirely new to me. Since Netflix came into existence I think everyone in my family has binge-watched something, besides me. Greg went through his Person of Interest days and Savannah has watched several things, including Grey’s Anatomy. Nothing has ever held my interest long enough to sit for hours straight. I don’t even sit through a two-hour movie at home. I suppose there are too many things that I need to be doing.
Things have changed. I recently discovered a show on Starz that I totally have an obsession with now! I still can’t sit down long enough to watch the entire season at one time, but over the past week, I have almost finished two seasons. That is a record for me! Season three will not be on until September so I’m even thinking of rewatching the first two seasons when I finish the last three episodes this week.
I have made a few discoveries. Binge watching is better with the lights out, it’s better with a friend, and it’s better with food. What better way to enjoy the show that you love than with a good friend and a pizza, a big bowl of popcorn, or better yet, this awesome Peanut Butter Skillet Brownie? Warm from the oven, plopped right there between you, spoons in hand and digging in while you are completely absorbed with these characters that you feel like you know personally.
This skillet brownie bakes up in 20 minutes and is delicious served with vanilla ice cream. If you don’t care for peanut butter add a few chocolate chips or nuts into the batter or over the top. Serve up warm with a glass of cold milk and you are ready for a marathon of your favorite show!
Peanut Butter Skillet Brownie
- 4 eggs
- 1 c. sugar
- 1 tbsp. vanilla extract
- 8-oz. dark chocolate, roughly chopped
- 1 tbsp. coconut oil or butter
- ½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 3 tbsp. peanut butter
- Preheat the oven to 350° F.
- In a large bowl, whisk together the eggs, sugar, and vanilla.
- In a small microwave-safe bowl, heat the chocolate and coconut oil in the microwave until melted stirring every 30 seconds. Stir the chocolate mixture into the egg mixture.
- Sift together the flour, baking powder, and salt and add to the chocolate mixture, gently stirring to combine.
- Transfer the batter to a well seasoned 10-inch cast iron skillet, smoothing the top.
- In a small microwave-safe bowl, heat the peanut butter briefly to soften (20 to 30 seconds). Dollop the peanut butter onto the brownie batter, use a spoon handle to swirl the peanut butter into the batter.
- Bake for 20 minutes. Remove from oven and cool 10 minutes. Serve warm or at room temperature.
I have always been more of a pound cake baker than a layer cake baker. I’m not sure exactly why. Maybe it’s because they are just so darn easy and they tend to get better with time. My favorite pound cake recipes seem to get moister the longer they sit.
Here’s a wonderfully moist cake that I love making this time of the year. I prefer to use my homemade applesauce but any applesauce will work. It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!
Spiced Applesauce Pound Cake
- Nonstick cooking spray
- 2¾ c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. freshly grated nutmeg
- 2 sticks unsalted butter, room temperature
- 2 c. light brown sugar, packed
- 2 large eggs, room temperature
- 2 c. no-sugar applesauce
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
- Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
- In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
- Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
- Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.