A Little Girl, A Big Train, and Cookies

Rachel, our resident engineer

It was her goal to use every single train track, every single train and car, and bridge and tree and building and stop sign and, well, you get the picture. I would have had to take a panoramic view photo to capture the entire layout. The track actually ran under the chair behind her and swirled around in front of the fire place before heading back into town!

I just love this girl! She's amazing. Last night she made homemade chocolate chip cookies (which, I might add, were sent to work with Daddy who notified us this morning that they are almost gone and were receiving rave reviews!). I happened to be walking by when she placed a cookie-filled baking sheet into the oven and then set two timers. The one on the stove was for 12 minutes (for how long the cookies needed to bake). The one on the microwave was for two minutes. Now the timer wasn't actually turned on, it was just set for two minutes and blinking, ready for someone to press the Start button. Needless to say, this threw me for a loop. "What's that for?" I inquired. "Oh, after I take the cookies out of the oven, I need to wait two minutes before moving them to the cooling racks. This is my timer for the two minutes." Really? Really!

She's a machine! Did you know that 1/8 cup is equal to two tablespoons? She had to cut this cookie recipe in half (it makes 80 cookies) and discovered several instances where the recipe called for 1/4 cup. Well, I don't think they make a 1/8 measuring cup, so she went on-line and found a conversion tool. She also discovered that one-half an egg is equal to 2 tablespoons as well. I probably would have just eye-balled the 1/8 cup, added a whole egg and hoped for the best. This usually doesn't work out too well in the world of baking.

But Rachel is all about the details. And that, my friends, is why her cookies were absolutely amazing. Honestly, they were the best chocolate chip cookies ever. Ever.

This little girl wants her own blog. I'm thinking she's ready! Details to follow soon.

Happy Wednesday!

Homemade Deep Dish Pan Pizza

Homemade Deep Dish Pan Pizza

When I think about some of the new things I've learned to do over the past year or so, I'm surprising even myself! Besides learning how to bake a pie, quilting and sewing, I tried my hand at homemade pizza dough back in November. It turned out pretty good the first time. I tweaked it a couple of times and ended-up with this recipe. It's really good, if I do say so myself!

Keep in mind that you can put any assortment of toppings on this pizza. I have found that no matter if it's plain cheese or loaded with lots of goodies, it always turns out fabulous. The crust is golden brown and crispy. Yum!

What you will need:

Medium-size stainless steel bowl coated with 2 tablespoons of olive oil;
plastic wrap

2 nine-inch cake pans
4 tablespoons olive oil

Ingredients for dough:

3/4 cup + 2 tablespoons of milk (or 7 oz.), heated in microwave for 30 seconds
2 teaspoons sugar
1 packet of instant yeast
1 teaspoon salt
2 1/3 cups flour, divided into 1 1/3 cups and 1 cup
Extra flour for rolling out dough

Topping:

3.5 ounces pepperoni
1 1/3 cups tomato sauce
3 cups shredded mozzarella cheese

Adjust oven rack to lowest position and heat oven to 200 degrees.

Coat the bottom of each of the 9-inch cake pans with 2 tablespoons of olive oil.

In a standing mixer fitted with a dough hook, mix together warmed 3/4 cup and 2 tablespoons of milk, sugar, yeast; add 1 1/3 cups of flour and salt. Mix on low until dough comes together, scrape down sides if needed. Turn off mixer and let set for 10 minutes. Turn on mixer to low and slowly add remaining 1 cup of flour. I have found that this sometimes needs adjusting (adding a little more milk or having to add a little more flour, if necessary). Increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. The dough should pull away from the sides of the bowl. Turn dough onto a lightly floured counter, gently shape into a ball, and place in greased bowl, turning dough to coat with olive oil; cover with plastic wrap. Turn off oven. Place bowl on the bottom rack of the turned off oven until doubled in size, about 30 minutes.

While the dough is rising in the oven, place the pepperoni in a single layer on a microwave-safe plate lined with 2 or 3 paper towels. Cover with an additional 2 paper towels and microwave on high for 30 seconds. Remove from microwave and use your hands to press down on the paper towels (being careful as the pepperoni may be a little hot) to absorb the oil. Discard paper towels and set pepperoni aside.

Once the dough has risen, remove plastic wrap and transfer dough to a lightly floured counter, divide in half, and lightly roll each half into a ball. Working with one dough ball at a time, roll and shape dough into 9 1/2 to 10 inch round; gently place rolled dough into oiled cake pan. The dough will come up the side of the pan by a half an inch or so. Repeat process for other dough ball. Cover cake pans with plastic wrap and place in a warm spot until slightly risen, about 20 minutes.

Note: When I start rolling out the dough, I again turn on the oven to 200 degrees. When I'm finished rolling out the dough, I turn off the oven, cover each cake pan with plastic wrap, and place pans with dough back in the warmed oven for about 20 minutes or so.

Remove plastic wrap from cake pans and ladle 2/3 cup of sauce on each round (if your dough is slightly up the sides of the pan, take the sauce to the edge. If the dough only covers the bottom of the pan, leave a 1/2 inch border around the edges). Sprinkle each with 1 1/2 cups of cheese and top with pepperoni. Bake on the bottom rack of a 400 degree oven until the cheese is melted and bubbling, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using a spatula, transfer pizzas to cutting board and cut each into 8 wedges. Enjoy!

Another note: Use your favorite bottled or canned pizza sauce. I use Dei Fratelli Italian Sauce right out of the can. If you want to add sausage to the pizza, be sure to brown and cook thoroughly before placing on top of the pizza. I use Bob Evans Maple Sausage by pinching off small quarter-size pieces into a medium hot skillet. I don't turn the sausage until it's caramelized.

Enjoy!


P.S. Yes, this is what we're having for dinner tonight. After all, it's Friday! Did I mention that it hit a whopping 60 degrees today? And that the sun is shining? And that the skies are blue? And almost all of the dirty ugly snow is gone? Yes!

Hot Fudge Brownie Cake

The weather has turned so quickly around here. We noticed late last week that the beautifully colored leaves are gone. Gone. I must admit that it's just a little depressing. There won't be much else to lift our spirits except an occasional blue sky here and there. Actually, I went back and looked at my first couple of blog posts (last March) and, well, we had almost two feet of snow on the ground. And here we are again. We had our first snowflakes on Friday.

But God is great and life is good! While time seems to be moving quickly, I am encouraged to know that a warm spell is coming in tomorrow and is suppose to last through the end of the week. Blue skies and sunshine--yes! I am so hoping to get a fire in...even if it's in the middle of the afternoon. There's just something yummy about sitting at a crackling fire wearing toasty slippers and holding a big mug of hot mulled cider. Mmmmm mmmm!

Since we're talking about warm and cozy things, I thought you might enjoy this recipe. I discovered it almost two years ago in my all-time favorite magazine, Southern Living. With the exception of a recipe for baked oatmeal (oh, was it ever disgusting), I don't think I've ever made a recipe that turned out badly. When you see what you do to make this cake, you'll think there must be some kind of mistake. But, no! I can assure you it is fabulous and looks exactly like the picture. Oooey, gooey, yummy, chocolaty and delicious. You get the idea!

Enjoy!

Delicious Pumpkin Bread

Pumpkin Bread as a mini-loaf

I wish I had made a note of the date the first time I made this recipe. I believe it was the first "bread" I ever attempted to make (although come to think of it, I probably made banana bread about the same time).

If memory serves me correctly, the original recipe was clipped out of an early Taste of Home magazine. I messed around with different toppings I thought might add to its deliciousness. You know, if you can add pizazz, why not.

Many years ago in the dead of winter, when the kids were still very little, I can remember standing in my kitchen and hearing a strange noise. I had no idea what it was. As I looked out our front window, I found a man, all bundled-up, using a snow blower to clear our driveway. I walked outside to find our new neighbor (they had only moved into their house a few months prior) hiding beneath the big hat and scarf. He said, "You know, I'm retired and I see your husband works long days and is a young father. I have lots of time on my hands. I remember what it was like having so many responsibilities. This gives me something to do and he won't have to worry about shoveling the driveway when he gets home."

Wow, is right.

Although he later protested, I couldn't let this opportunity go by without thanking him in a special way. I delivered warm pumpkin bread to him and his wife. I used my homemade cinnamon and sugar topping (which, when baked, creates a crunchy crust) and later found he absolutely loved it. And so every time Cliff would come and snow blow the driveway, I found my way to his house with warm pumpkin bread. He and his wife were two beautiful people and lovely neighbors.

I remember just a couple of summers later seeing Cliff and his wife at the post office. I said hello and commented to him about his new pick-up truck. He didn't seem himself, but I didn't make a big deal of it. I figured that maybe I had caught him at a bad time. A short while later I saw his wife out in the front yard working alongside her grandchildren. But I didn't see Cliff. Imagine my absolute shock to find out that Cliff had been diagnosed with lung cancer (he had never smoked a day in his life) and had died only a short time after I had seen him. I just couldn't believe it. It turns out, I had caught him at a bad time after all. I wonder if I had asked if everything was OK if he would have told me. I don't know. I just remember thinking we never knew to pray for our neighbors when they were in such need.

Cliff's wife, Pat, sold the big house quickly and we kept in touch at Christmastime for many years. I can't help but think of our loving and kind neighbor as I post this recipe. It was Cliff's favorite.

Delicious Pumpkin Bread
(Makes two full-size loaves)

Things you will need:

5 eggs
1-1/4 cup vegetable oil
1 can (15 oz.) solid-pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (3 oz. each) cook and serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into two greased 8” x 4” x 2” loaf pans. Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Do not over bake! Cool on wire racks.

Michelle's variations for toppings:

For Cinnamon Sugar, blend together 1/2 cup sugar and 1 tablespoon cinnamon (you won't need all of this--use some for cinnamon toast). Generously sprinkle cinnamon sugar mixture on top of pumpkin bread batter before baking. For additional yumminess, add some chopped pecans.

For Crumb Topping, in a small bowl, mix together 1/3 cup packed brown sugar, 1 tablespoon all-purpose flour, 1/8 teaspoon ground cinnamon, and 1 tablespoon cold butter. With a fork or pastry blender, cut in butter until mixture resembled coarse cornmeal. Add chopped pecans if desired. Sprinkle over top of pumpkin bread batter before baking.

Additional notes from Michelle:

* A doubled recipe will fill 5 disposable loaf pans (8" x 3 7/8" x 215/32"); bake time is still the same. These mini-loaves make wonderful Christmas gifts for neighbors and friends. But please, give full-sized loaves to neighbors who snow blow your driveway.

* Adding chocolate chips to the pumpkin mixture is fabulous (thank you sister-in-love, Julie!)

Enjoy!



P.S. Friends, if you ever have any questions about any recipe I post here, please don't ever hesitate to ask. I would love to help in any way I can!

Pumpkin Spice and Everything Nice

Last Friday, Rachel made two pumpkin pies, from start to finish, all by herself!



Look at that crimping on the pie crust...wow!



Hot out of the oven...the aroma, heavenly!



First slice of this season's first pumpkin pie...oh, yum!

I will just say, for the record, that I moved the liquid pies from the counter to the oven as it can be very tricky. Everything else was done without any supervision. Why, I wasn't even in the room!

You might find it a little amusing that it's only been a year since we learned how to make a pie crust. And it's only been a year since Rachel actually submitted to a bite of pumpkin pie. Oh, how her world changed after that one little bite!

Needless to say, having slightly warmed pumpkin pie topped with cold whipped cream on a chilly Friday night in October was an incredible treat. And here, I always thought pumpkin pies were just for Thanksgiving.

Everything's a little nicer when there's pumpkin pie nearby...and a sweet little girl snuggled in next to you enjoying the work of her hands.

Fondue in a Pumpkin

I grew-up in the country which allowed me to ride my horse up to Lisa's house. Of course, we rode bikes back and forth too, but I can still see in my mind's eye riding Midnight up through the woods, across a couple of big fields, and to her house. I have many fond memories of riding horses together. Our friend, Tracy, also had horses so we'd often all ride together. I have one memory of all of us riding together in a big open field, running our horses as fast as they would carry us, when all of a sudden Midnight got spooked and came to a screeching halt. I flew over his head and landed in the field. We all just laughed and laughed about it. Looking back, I could have gotten seriously hurt, but when you're a kid, you don't think about those things. You just dust off your bucket, get back on the horse, and get to the fun part again.

I'm trying to look back at those early days when Lisa and I first met. For some reason, I'm thinking it had something to do with a gerbil. She was going on vacation and I was going to keep the little rodent while she was away. Come to think of it, I believe she was watching the gerbil over summer vacation. It belonged to a teacher at our school. I can see the teacher's face, but I just don't recall her name. Oh to be young again and have a fresh mind with memories right where I need them!

Anyway, we became great friends and had so much fun together. I can't even begin to remember the number of times we gathered around their kitchen breakfast bar with other neighbor kids and played "spoons" while eating so many homemade French fries (that were cooked on the stove in a pot, horror of horrors) that we used a coffee mug just to hold all the ketchup we needed for dipping. Oh those were the days!

When our kids were little, we made a trip to the Windy City to visit Lisa and her family. While there, she shared this recipe which she had received from a neighbor. And I think I've made it every October since!

If you are entertaining friends or need to take something different to a gathering, this is the recipe to make. It's not only beautiful, it's very, very yummy. It's practically guaranteed to get lots of ooohs and ahhhs!

Fondue in a Pumpkin

What you will need:

1 pie pumpkin (4 lbs.) washed and dried
2 tablespoons vegetable oil
2 cloves of garlic, minced
6 oz. baby Swiss cheese, shredded
4 slices of white bread toasted, crumbled
2 oz. mozzarella cheese, shredded
1 pint half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon freshly grated nutmeg
Variety of bread sticks and crackers

Preheat oven to 350 degrees. With a sharp knife, carefully cut a 2 inch slice off the top of the pumpkin and reserve. Remove seed and fibers. Blend oil and garlic and rub into interior of pumpkin; place pumpkin in shallow roasting pan. Alternate layers of toast crumbs and cheese inside pumpkin. Combine half and half, salt, pepper, and nutmeg and pour over layers. Replace pumpkin top and bake for 2 hours, gently stirring contents after 1 ½ hours.

Serve with bread sticks or an assortment of quality crackers.

Enjoy!

Apple Pie by Grandma Ople

Michelle's version of Apple Pie by Grandma Ople


No, it's not Friday. I had to decide whether to share the story about my very first apple pie or the story that happened to us on Saturday afternoon when a contractor for the gas company showed-up, turned off our gas, dug a hole, pulled a nozzle off the gas line, and left. And never came back. Did I mention I had a roast in the oven at the time? Or that our house and hot water are heated by gas? Yep. Oh, and that the gas company doesn't work on Saturday? Yep. It was quite lovely. Mr. Wonderful was tested a little beyond his limits that day. Poor guy. The kids and I took the roast and headed to my sister-in-love's house where we stayed until almost 10 o'clock that night. We all had a great time together. Unfortunately, Mr. Wonderful didn't.

I decided the apple pie was a better story.

It was almost a year ago I learned from my Auntie Lou how to make a pie crust. It changed my life! Well, you know what I mean. When I saw Johnagold apples on sale last Friday, I just grabbed some, headed home, and made my very first apple pie. I would never, ever, ever have considered this a year ago. Me? Pie crust? Sworn enemies. But no more.

I usually change something in most recipes I find. I like to make them my own and feel very comfortable publishing them here. This recipe, however, didn't need a thing changed, not that I was in any position to change anything. I've never made an apple pie before. So, instead of posting the recipe here (since it's copyrighted on Allrecipes), I am going to give you the link. It's called Apple Pie by Grandma Ople.

It's as simple as that. Really. The only thing I will do differently next time is to be sure the liquid is poured evenly over the entire lattice of the crust. It's so pretty. You can see where I missed some of the lattice. I'll do better next time. The pie was fabulous. Mr. Wonderful thought it was the best apple pie he'd ever had. The smell of apple pie baking in the oven was almost as good as the pie!

Here's a comment left by the granddaughter of Grandma Ople:

My words from 2008 still hold true today. My little grandmother (and I do mean little - not more than 4' 11") would wonder what all the fuss is about - this is her recipe. Thanks to all who have commented on this little guardian angel's recipe developed years ago in her kitchen as a treat for my dad who took care of her yard and garden after my grandfather died. I am still in awe of the number of you that have tried my Grandma Ople's recipe for apple pie and love it so much. Now that she has been gone almost 15 years there seems to be less and less of her to hold on to and to pass along to her great granchildren (and great-great grandchildren) who will never know her. Some might say that having originated a delicious apple pie recipe is not much of a legacy, but when I read the reviews and notes of those who have tried her recipe, and the settings and family gatherings at which they have shared her pie, I can truly say that God has worked through my Grandmother to help bring families joy and love. Thank you all for your comments about my Grandmother's favorite recipe. Rebecca Clyma Proud Grand-daughter of Grandma Ople.

Thank you Grandma Ople. Your pie has brought our family joy and love!



P.S. I know I shared the gas story too. At least a little bit of it. The shock and awe part!

Banana Cream Supreme

Half of my hydrangeas 2010...yes, half


It's Friday and it's recipe day. Yeah! Actually, Rachel and I have been on a bit of a cooking spree of sorts since last night. She whipped up the best batch of Quick Homemade Salsa since it's always good to have some on hand for the weekend. Two days ago I had taken a turkey breast out of the freezer and realized this morning I had best do something with it. So I prepped and roasted it. In the words of Rachael Ray, "Yummo!" Did you know that you should roast a turkey and/or turkey breast upside down? Yep. It self-bastes that way. It may not come out looking like the cover of Better Homes and Gardens, but it's guaranteed to be the most moist turkey you've ever eaten. Anyway, should make great sandwiches tonight and tomorrow and the next day. Anyone want some roasted turkey breast?

Then, as if that wasn't enough, we whipped up some fresh baked pies. We decided that words starting with the letter "P" should somehow be applied to our day. So, PIES, PATIO, PIANO PLAYING on the PATIO, and PALS (I know, that's a stretch) should be included. But that's what we're intending to do. GUITAR PLAYING too, but unfortunately guitar doesn't start with a "P".

None of this has anything to do with today's recipe except, I suppose, it's originally from Pampered Chef (you know, a "P" word). But it shouldn't surprise you that I have altered the recipe. I made this a couple of times many years ago and the thing never set-up for me. It was like cutting thick soup. I am convinced the original recipe was wrong although I still see it out there floating around on the Web. I changed one item: sour cream to cream cheese. It's worked every time since. So there.

Banana Cream Supreme

What you will need:

16 (2½-inch) graham cracker squares (1¼ cups chopped)*
¼ cup butter or margarine melted
3 tablespoons sugar
1 (8 oz.) package cream cheese
½ cup cold milk
1 package (3.4 ounces) vanilla instant pudding
1 container (12 ounces) Cool Whip (thawed)
3 medium bananas, sliced
2 tablespoons pecans, grated
Raspberries and mint leaves (optional)

Mix together chopped graham crackers, butter and sugar. Press crumb mixture onto bottom of 9” springform pan. Beat cream cheese and milk until well blended; add pudding mix and blend until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust; arrange sliced bananas over filling. Spread remaining filling over bananas. Grate pecans over top and garnish with raspberries and mint leaves, if desired. Refrigerate. To serve, remove collar from springform pan.

Note: I am known to double the filling. And why not?

Now about those hydrangeas up there...they have nothing to do with this recipe either except they are located on the patio and they are absolutely fabulous this year. Last year I had lots of green leaves and only a handful of blooms (which I dried). This year, well, the picture speaks for itself. Someone said it was due to the warm spring weather. Be sure, there's another planter just like that one on the other side of the grill and counter. It's also overflowing with pink and blue blossoms. Helps to make up for my pathetic impatiens (which happen to be the worse pots of flowers since I've been planting them...14 years).

Enjoy and enjoy!

Honey Chicken Wings

Harvesting honey at Adam's carriage house

Here's a great recipe a friend shared with me a number of years ago. I am posting her original recipe, but as usual, I like to make changes so, you'll see that in my note below.

Honey Chicken Wings

What you will need:

3 pounds chicken wings
1 cup honey
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons catsup
1/2 clove garlic or 1 teaspoon minced garlic

Preheat oven to 325 degrees. Place wings, single layered, in a shallow foil-lined baking dish. Mix all other ingredients together and pour over wings. Bake uncovered for 1 1/2 to 2 hours. Turn wings several times during baking to coat with sauce. If the wings are done baking but the sauce isn't as thick as you'd like it, remove the wings and bake the sauce for an additional 10 to 15 minutes.

Michelle's Note: This is a great recipe to make with chicken legs. Follow the same directions above except pre-bake the chicken legs seasoned with salt and pepper at 350 degrees for an hour. Drain off any fat. Lower oven temperature to 325 degrees (honey burns!) and bake an additional hour, turning chicken legs every 20 minutes.

I have been known to use this sauce for shrimp stir-fry too!

Enjoy!

Father's Day 2010

We usually always celebrate Mother's Day and Father's Day on Saturday. We get up way too early on Sunday mornings to try and squeeze in the wonderful surprises the kids usually have in store for us. This year was no different. I think the pictures and video speaks for itself. Needless to say, it was an emotional Father's Day, even for the wife of the father being celebrated.

Rachel and her daddy aka Mr. Wonderful



The cupcakes were baked the night before, but to keep everything a secret Rachel woke up at the crack of dawn so she could make the frosting and decorate all of the cupcakes into the amazing (drum roll please) 18th hole of a golf course! She received an adorable book for her birthday from her friend, Ari, on decorating cupcakes. Isn't it just incredible? The sand trap is made from crushed Nilla Wafers, the golf balls are gum balls, and the hole is made from one chocolate chip. How fun is that?

This is what greeted Daddy as he came downstairs for his morning cup of coffee. You should have seen his face. You should have seen her face when she saw his face! And oh goodness, the handmade card was a tear-jerker...wah!

Everything tasted as good as it looks! Dee-lish!

Then there's Caleb. We knew he was up to something because he would disappear for hours at a time. He did a great job keeping this a complete secret. On Saturday morning we were directed to sit on the sofa and close our eyes. Our boy had somehow gone through hundreds and hundreds of digital photos, selected the ones that met his criteria, arranged them in chronological order, copied them all to his MP3 player used for French lessons (I am still amazed by his use of technology), and then took Rachel's Taylor Swift CD and ripped the song which was to be the background music. Then all of this was hooked up to his PS3 and at the click of a controller, this beautiful montage of pictures along with a song that went straight to the heart started playing on the television. All four of us were sniffling! I know it sounds like we're a bunch of crying fools, but we're not really. At least not usually. I think we have been reminded that time does not stand still...not even for a moment.

http://www.youtube.com/watch?v=n3hT21HWwpI

If you watch this video, look at the pictures, but try to listen to the words of the song. It's called The Best Day by Taylor Swift. I can't say I had ever heard this song before Saturday morning. But it certainly has taken on new meaning for all of us. I know I'll never be able to listen to it and not think of Father's Day 2010.

Honestly, I don't know how I didn't get a photo of Caleb and his daddy. I'll get one soon. I think I must haven gotten all caught up in the moment and forgot about the camera!

Every day should be Father's Day...

Michelle's Cupcake Cheesecakes

Cupcake Cheesecakes...these aren't mine, but close!

I love cheesecake. I love making cheesecake. I love serving cheesecake. Everything about cheesecake is simply fabulous. I don't know if I've ever met someone who doesn't like cheesecake. Well, at least not any adults I know. I never liked cheesecake as a kid. I'm certain it's because I thought any cake that was made from cheese had to be a big mistake. I had no concept of Philadelphia Cream Cheese. Cheese in my book was, you know, cheese...as in Swiss, American, and Cheddar. I didn't start experiencing cheese until I was, oh, probably 30 or maybe even 35 years old. Yeah, I know. I'm sure there's some childhood trauma somewhere that I just can't remember (probably something like, "You will eat every bite of that Limburger cheese or you won't ever eat again!"). Thankfully I got over it and now I think cheese is great. Whew!

We host Thanksgiving dinner at our house every year which includes the now very famous Thanksgiving Dessert Contest. The first time I won the trophy, I made Warm Fudge Filled Cheesecake. The recipe was from the $100,000 winner of the dessert contest held by Southern Living Magazine. The crust is made with pistachios and, yes, the center of the cheesecake is loaded with almost an entire bag of mini chocolate chips. This cheesecake is served just slightly warmed with fresh whipped cream and huge chocolate curls. I'll post this recipe sometime when the weather calls for comfort food. If you just can't stand it, let me know, and I'll get you the recipe. Otherwise, you might even be able to find it at Southern Living Magazine recipes.

So, here's my version of cupcake cheesecakes that can be served at a picnic or a fun family gathering. Depending upon how you decide to top them...whipped cream and fresh berries or chocolate fudge frosting or even turtle tops made from melted caramel and chocolate ganache...these cupcake cheesecakes can be casual and easy or made to look fancy and decadent. Regardless, they are the perfect size and always a huge hit.

Michelle's Cupcake Cheesecakes

4 (8 oz.) packages of cream cheese, room temperature
1 1/2 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla
28 Oreos
or
28 Sandies (or Pecan Sandies)
Duncan Hines Creamy Home-Style Frosting Chocolate Fudge
Foil cupcake liners

Usually makes about 28 cheesecakes...cut the recipe in half if you don't need so many.

Preheat oven to 350 degrees; use middle rack.

With mixer, cream sugar and cream cheese until smooth and fluffy; add eggs one at a time (on slow speed) and mix just until the yellow disappears; stir in vanilla.

In cupcake pans, place one foil cupcake liner in each cup of pan and place one cookie in the bottom. Fill cup almost to the top of each foil liner with cheesecake mixture.

Bake for 16 to 18 minutes; let cool in pans on cookie rack. Use the edge of a knife to remove cooled cheesecakes from pan.

Cheesecake Toppings

For Fudge Topping: Place a dollop of fudge frosting in the center of each cheesecake by either using a spoon or a piping bag (or use a heavy-duty Ziploc bag with a corner cut out). I use the largest star tip I have with a piping bag to create a big star of frosting. Refrigerate several hours or overnight. The frosting will set up and taste like fudge.

For Whipped Cream and Fresh Fruit Topping: Unless you want to use Cool Whip, only top with fresh whipped cream and fresh fruit (blueberries, blackberries, kiwi, strawberry slices, red raspberries, etc.) just before serving. Whipped cream will melt in about an hour. Serve immediately.

For Turtle Topping: Use a thick caramel ice cream topping (Smucker's is great), slightly heated and pourable; pour the caramel onto the centers of each cheesecake. Keep about a quarter of an inch the edge of each cheesecake plain. Then top with chocolate ganache all the way to the edge so the entire top of the cheesecake is chocolate. Top with a candied or roasted pecan. Refrigerate until ready to serve.

For Chocolate Ganache: 1/2 cup half and half or heavy cream, 1 cup semi-sweet chocolate chips and 1 teaspoon of vanilla. Heat half and half on stove top or microwave until it just begins to boil; remove from heat and pour over chocolate chips, stir until melted; stir in vanilla. Fill tops of cheesecakes with warm ganache.

Enjoy!

Those Potatoes

I came across a recipe a number of years ago while looking through the pages of a magazine. The recipe itself came as an advertisement for Grey Poupon mustard. I didn't write down the recipe, but got the general idea and have been making it ever since.

This is a family favorite and they always work well with a party on the patio! I've never given this recipe a name, but whenever they're requested it's usually, "Can we have 'those potatoes'?"

Those Potatoes

What you will need:

1 1/2 pounds small red skinned potatoes
3 tablespoons of olive oil
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons Grey Poupon Country Dijon mustard

Preheat the oven to 400 degrees*

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and mustard; toss until the potatoes are well coated. Dump the potatoes on a baking sheet* and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven and serve immediately.

Note from Michelle: *When the oven is turned on, place an ungreased baking sheet in the lower rack until the oven comes to temperature; when the potatoes are ready to be baked, carefully remove the baking sheet and quickly pour the potatoes onto the hot surface. This little preheating of the baking sheet will keep the potatoes from sticking and make clean-up much easier.

Enjoy!

Cinnamon Roasted Nuts

My sister-in-love, Julie, makes this very yummy treat for special family get togethers. I think I'll just add that all of our family get togethers are special!

Families are a gift and I thank God for the family He has given me.

Cinnamon Roasted Nuts

What you will need:

1 egg white
1 teaspoon cold water
4 cups whole almonds (can also use pecans and/or cashews)
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet or jellyroll pan. Lightly beat the egg white; add water and vanilla, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Enjoy!

Mile High Lemon Meringue Pie

My Aunt Mary Lou and Rachel


Mile High Lemon Meringue Pie made April 3rd


Last fall, my Auntie Lou came to our home and taught Rachel and me how to make a pie crust. Prior to this, the thought of making a pie made me sweat. I had tried it once or twice in the past and it wasn't pretty. Actually, disaster probably better describes the results.

My Aunt Mary Lou is a master baker. She can bake just about anything. We've often told her she should have opened a bakery. She could be the Next FoodNetwork Star! It seemed like any time we went out and happened to order a slice of pie for dessert, we always found ourselves comparing it to Auntie Lou's. Her pies are absolutely the best...hands down!

When you have a master baker teach you how to make a pie crust, well, it really changes things. I went from being intimidated to confident. Today, I can wake-up and decide to make a pie without even blinking twice. It's wonderful!

And just for the record, my Rachel makes the best pumpkin pie ever!

I have a sister-in-love that's a doctor. She delivers babies. She said when she went through med school, she was taught to "watch one, do one, teach one." I thought that was a great lesson as it certainly applies to many teachable moments in life. (Anyone want to learn how to quilt?!) When my Auntie Lou taught Rachel and me how to make a pie crust, she made one, then we each made one under her watchful eye. A few days later, another one of my sister-in-love's came over and I taught her how to make a pie crust. Watch one, do one, teach one. Thanks Dr. Mildred!

Anyway, here's today's recipe. I made this last Saturday for an Easter gathering on Sunday night. It was not only beautiful, but very yummy.

Mile High Lemon Meringue Pie

What you will need for pie filling:

9” baked pie crust, cooled
8 large egg yolks, whisked (should measure about 2/3 cup; add an extra yolk if necessary); reserve 5 egg whites
½ cup plus 1 ½ tablespoons cornstarch
1 ½ cups sugar
2 ½ cups cold water
¼ teaspoon salt
1 ½ tablespoons lemon zest, finely grated (from 2 large lemons)
½ cup freshly squeezed lemon juice (from 2 large lemons)
3 tablespoons unsalted butter cut into 1 tablespoon portions

In a 4-quart glass mixing bowl, whisk together sugar, cornstarch and water, adding water slowly to blend well. Microwave on high for 5 minutes; whisk. Microwave on high for 3 minutes; whisk really well. Mixture will be thick and clear.

Add 2 or 3 tablespoons of hot filling mixture to egg yolks and mix well to temper; add tempered egg yolks to mixing bowl with hot filling mixture and whisk well. Add lemon zest, lemon juice and salt; whisk well. Pour hot mixture into cooled pie crust.

What you will need for meringue:

5 egg whites at room temperature
½ teaspoon cream of tartar
1/8 teaspoon salt
½ cup sugar
1 teaspoon vanilla

I use a KitchenAid mixer—add egg whites to large mixing bowl along with cream of tartar and salt; beat until soft peaks form. Beat in sugar in a slow stream until completely dissolved. Add 1 teaspoon vanilla and beat until meringue is shiny and stiff peaks have formed.

Mound meringue in center of pie (on hot filling) and be sure to seal all edges of the meringue to the crust. Using a spatula, create peaks and valleys all over the top of the pie.

Bake at 350 degrees for 10 to 12 minutes until meringue is golden brown.

Let cool completely before serving. Do not refrigerate this pie if eating within 24 hours. Depending upon humidity levels, meringue will begin to collapse the longer it sits. For best results, serve this pie within 8 to 12 hours (just my personal opinion!)

Enjoy!

Easter Cookies

On April 10, 2001, a friend living in South Korea sent us this recipe. It's a wonderful way to involve little children in the true meaning of Easter.

Easter Cookies

To be made the evening before Easter

What you will need:

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch salt
1 cup sugar
Ziploc baggie
Wooden spoon
Tape
Wax paper
Bible

Preheat oven to 300 degrees (this is important—do not wait until you’re half done with the recipe)

Place pecans in Ziploc baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, he was beaten by the Roman soldiers.
Read John 19:1-3

Let each child smell the vinegar. Pour 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, he was given vinegar to drink.
Read John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.
Read John 10:10-11

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers as well as the bitterness of our own sin.
Read Luke 23:27

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid.
Read Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed.
Read Matthew 27:65-66

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed.
Read John 16:20 and 22

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus’ followers were amazed to find the tomb open and empty.
Read Matthew 28:1-9

This recipe has a very special meaning to our family. On Easter eve of 2001, the kids were standing on chairs as we created this recipe at our kitchen island. Right in the middle of the mixing part (I used a big KitchenAid mixer), I hear Rachel's little voice trying to say something over all the noise. I turned off the mixer and asked her to repeat what she was saying. She said, "I would like to invite Jesus to come and live in my heart." So right then and there, with all of us standing together around the KitchenAid mixer, we held hands and our little Rachel prayed to receive Christ as her Saviour. She was just a couple weeks away from turning 3 years old.

I have used this recipe as a Sunday school lesson on Palm Sunday, pre-baking the cookies and hiding them until it's time for the big reveal...the empty tomb. The kids absolutely loved participating in all of the steps and it's certainly a lesson that is not soon forgotten.

Have a blessed Easter!

Grandma Meme's Lemon Cake

When I was a little girl, my grandmother Meme made this wonderful cake. She died when I was only 10 years old. I don't remember ever having this cake again. That is, until many years later when I happened upon a yellowed envelope.

It was the first spring in our newly built home (13 years ago) and my father had come to spend the week with us, helping my husband work on the yard. I pulled out the yellowed envelope and decided to surprise him. At some point, I called them in and sat my father down, asking him to close his eyes. I placed that cake right under his nose and asked him to take in a deep breath. "Meme's Lemon Cake!" was his immediate response. Even after 20 years, the aroma still evoked incredible memories of a very special lady and her ability to bring joy to all who knew her.

This cake has been served on my son's birthday every year since he was just a little guy. It's his favorite. A few years ago, we started a tradition with dear friends who come over during winter break when their boys are home from college. Our get together usually falls on their son, Alex's, birthday. Now, Alex gets this cake on his birthday! Can I say it's my brother-in-law, Roger's, favorite cake too? Honestly, it's just one of those recipes.

Be warned, after you've made this recipe just one time, you will find your pantry stocked with the ingredients. Make it in the morning, serve it in the afternoon or evening. We find it's even better the next day!

Grandma Meme’s Lemon Cake

1 yellow cake mix
2 small packages Instant Lemon Pudding
6 eggs
¾ cup oil
¾ cup water

Beat together above ingredients until smooth and creamy (the batter will be the color of butter) and pour into ungreased 9x13 cake pan. Bake at 350 degrees for 35 minutes or until cake pops up after lightly touching the center—do not over bake.

While the cake is baking, use a wire whisk to mix together the following:

2 cups powdered sugar
2 tablespoons melted butter
2 tablespoons water
1/3 cup lemon juice

After removing cake from the oven, let cool 5 minutes and then carefully poke holes all through cake using a fork (two-tine meat fork works best); slowly pour glaze over cake and use the back of a spoon to press and spread glaze over cake.

Michelle's Note: This cake can be served after it's cooled, but it's really best after the glaze soaks in for a while. Make the cake the night before you want to serve it; cover the pan with foil or a clean cotton towel (after the cake has cooled). Over the years I've eliminated using water in the glaze. I use an extra two tablespoons of lemon juice and an extra tablespoon of butter.

Enjoy!

Lindsay's Chocolate Cafe Chocolate Chip Cookies

2 1/2 cups regular rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 12-ounce package semisweet chocolate pieces (2 cups)

1 1/2 cups chopped walnuts or pecans

4 ounces milk chocolate bar, grated

1. In a medium bowl, mix oats, flour, baking powder, baking soda and salt; set aside.

2. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugars, beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture with wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.

3. Drop from large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets or a hot baking stone. Bake in a 375 degree oven 9 to 10 minutes or until edges are light brown. Cool on cookie sheets or stone 1 minute. Transfer to wire racks; cool. Makes 30.

Notes from Me: I grated milk chocolate chips I had on hand in a Pampered Chef hand grater instead of using a 4 ounce chocolate bar. I had to use my hands to finish mixing the dough because it was just too dense for a wooden spoon to mix through. After scooping the dough, I flattened them just a little with the palm of my hand. I lined my cookie sheets with parchment paper to virtually eliminate clean-up. It took my oven 12 minutes to bake these cookies.

Fabulous! Crispy on the outside and chewy on the inside.

Be sure to share these wonderful cookies with a favorite sister-in-law on a beautiful spring day!