Author Archive

Triple Chocolate Tres Leche Cake

December 27, 2012

Triple Chocolate Tres Leches Cake recipeFor the Christmas holiday with Derek’s family, I am always in charge of the desserts. I love that. I think making desserts is more fun than making the rest of the food.  I can not say that I thought of this recipe on my own.  Leave it to Kraft to come up with an awesome super yummy cake.  My Mother-in-Law saw this in their magazine and requested this for Christmas.  It was easy to put together. I definitely used a whole tub of Cool-Whip instead of just a cup cuz who wants just a little bit on their cake???  I prepared the cake the day before and added the Cool-Whip before serving.  The bottom of the cake gets so gooey and tastes like a Hot Fudge Sundae(only just not hot) 🙂  Enjoy!!


  • 1 pkg Devil’s Food Cake Mix (and items to make the cake)
  • 8 oz Semi-Sweet Chocolate
  • 1 can(14oz) Sweetened Condensed Milk
  • 1 can(12oz) Evaporated Milk
  • 1/2 C sour cream
  • 1 Tbsp unsweetened cocoa powder *use a little more if using all of Cool-Whip*
  • 1 C Cool-Whip, thawed *I used the whole tub*

Prepare the cake mix according to the directions on the box.  Cool for 10 minutes and then pierce all over w/ a fork.  (Just like you would a Poke Cake)  Melt chocolate as directed on the package.  Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well.  Pour over cake until mixture is absorbed.  At this point, you can either leave it in the fridge until ready to eat or at least 1 hour.  When ready to serve, mix the cocoa powder and Cool-Whip and spread over cake.

Super yummy and addicting.   Here’s the direct link to Kraft’s page if you need it.




Cinnamon French Toast Bake

September 25, 2012

So I had to share this with you ladies. I made this yesterday and it is DELISH!!!  So easy to put together and so stinking good. Did I mention that it was good?? 😉  Anyways. I found it while on Pinterest. The lady who’s blog this picture is linked to, found it and adapted it from Pillsbury.


1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans (optional)
3/4 cup maple syrup


  1. Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use.  Cut each roll into 8 pieces and add to buttered baking dish.
  2. Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
  3. Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
  4. Remove the covers from icing and microwave on medium  or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar.

ENJOY!  I even prepared it earlier in the day and put it in the fridge til I was ready to bake it that nite. 

Monster Cookie Dough Cookie Dip

May 16, 2012


Once again, Pinterest has come to save the day!  I brought this yummy recipe to Kim’s Boo-Hoo Party. I love it because you can eat cookie dough w/o worrying about raw eggs.  It’s also pretty versatile. The original recipe called for mini-M&M’s but I didn’t have any so I didn’t put them in. I may even try butterscotch chips next time. Or maybe some Peanut Butter chips. The varieties are endless. These could also be made into truffles. Mmmmm, this yummy goodness rolled into a ball AND coated in chocolate . . . .  I’ll be right back, I think I’m going to have to try that.

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup  Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Here is where I originally found this recipe:

Brown Sugar Pie

November 22, 2011


Have you ever just wanted to eat the filling of a Pecan Pie w/o the pecans?  Well that’s exactly what this tastes like. (Only better) I discovered this recipe on Pinterest and would highly recommend it.

Brown. Sugar. Pie.  (makes 2 pies)

3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Pumpkin Dump Cake

October 6, 2011

I know it’s been a long time since anyone has posted here but I thought I’d share my new fav Autumn recipe. I made this for the last Dinner Fellowship and I think it may just replace the Pumpkin pie for Thanksgiving dinner. I found it through Pinterest so it’s not my original recipe.  Here goes. . . .

  • 1 15 oz can Pumpkin Puree
  • 1 10 oz can Evaporated Milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter melted
  • 1 cup coarsely crushed graham crackers or pecans
  • 1/2 cup toffee bits (optional)


  1. Preheat oven to 350
  2. Spray a 9×13 baking pan lightly with cooking/baking spray
  3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
  4. Pour into your prepared pan.
  5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  6. Pour your melted butter evenly on top.
  7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Here’s the direct link for the ladies blog so that you can see pictures of the different steps if you are a visual learner like me.

Beefy Shells and Cheese

July 4, 2011

Here’s a new one that I have recently fallen in love w/. I absolutely luv Velveeta Shells and Cheese and this was a way to bring it back into my life. Super simple to put together and make. Ready in about 30 minutes. I switch between kidney beans and the black beans depending on what I have in the pantry and what kind of mood I’m in. The chili powder is “use what u can tolerate.” If u don’t like things too spicy don’t put much in. If u like it spicy add more. ENJOY!


1 pound ground beef
1 package (12 ounces) shells and cheese dinner mix
2 cups water
1-1/4 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1 to 2 teaspoons chili powder
1/8 teaspoon salt


In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender.
Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.

Peanut Butter and Chocolate Kiss

May 19, 2011

Awhile back I had posted my recipes that I took w/ me to Christmas dinner. I used they Phyllo cups for one of the recipes and I have been luvin them ever since.  While having a party at my house last Saturday I got out the trusty Phyllo cups and noticed a yummy recipe on the back.  I know they say to never try new recipes on guests but oh well.  They were delicious!! (And I don’t even like marshmallows)


  • 1/4 cup creamy peanut butter
  • 1/4 cup marshmallow cream
  • 1/2 teaspoon vanilla extract
  • 15 Athens Mini Fillo Shells (1 box), thawed at room temp. for 10 min.
  • 15 Hershey’s Kisses (unwrapped)

In a small bowl, place peanut butter, marshmallow cream, and vanilla. Blend well.

Spoon 1 rounded teaspoon of filling into each shell. Top with a Kiss.

Serve immediately or refrigerate til ready to use.

That’s it!!! So simple and yet so yummy.  I doubled the batch and had plenty of dessert appetizer thingys for everyone.

Here’s the brand that I used.  I am sure that brand doesn’t matter. This is just the only ones Wal-Mart had.

Yummy Easy Baked Oatmeal

January 27, 2011

Baked Oatmeal Recipe

I know it’s not my “turn” to post, but I found this recipe and fell in luv w/ it and wanted to share.  I tweeked it a little by putting it in two 8″ round pans and it almost halved the cook times.  Next time I make it, I am goin to try and serve it w/ some fresh blueberries or strawberries. Or maybe even some yogurt as a parfait.  This comes from Taste of Home



  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 eggs, lightly beaten
  • Additional milk(when serving)


  • In a large bowl, combine the oats, sugar, baking powder and salt. In a small bowl, combine the milk, butter and eggs. Stir into oat mixture until blended.
  • Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings.

My Christmas Dinner Findings

December 27, 2010

It seems like it is becoming the tradition for me to make the desserts for my MIL’s Christmas.  I don’t mind. I prefer to make desserts. To me, they are easier and prettier to make.  I try to make new ones each year to keep them guessing. Here are the ones that I tried this year.


— this was easy to put together.  Great served w/ graham crackers, animal crackers and even chocolate chip cookies.


8-oz. pkg. cream cheese, softened                                          3 T. brown sugar, packed

1/2 c. butter, softened                                   1 c. mini semi-sweet chocolate chips

1/4 t. vanilla extract                            1 c. pecans, finely chopped

1/2 c. powdered sugar

  Blend together cream cheese, butter and vanilla until creamy; add powdered sugar and brown sugar, blending well. Fold in chocolate chips; cover and refrigerate 3 to 4 hours.

  Shape dough into ball; wrap n plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes about 3 cups.


CHOCOLATE PEANUT BUTTER MALLOW BARS– these turned out great. For time sake I just left them in the dish instead of putting them out as “bars”
  Chocolate-Peanut Butter Mallow Bars
Prep Time: 20 min Ready In: 38 min Makes 32 servings.
1 pkg. cake mix
1/2 cup butter
2/3 cup milk
3/4 cup peanut butter
1 jar JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER’S Semi-Sweet
Recipe Image

1) Mix dry cake mix, butter and 1/3 cup milk until well blended; press 2/3
onto bottom of 13×9-inch pan. Bake 12 to 14 min. or until center is almost set; cool
3 min.
2) Combine peanut butter and remaining milk; spread onto crust. Top
with small spoonfuls of the marshmallow creme and remaining cake mixture.
Sprinkle with nuts and chocolate; press gently into cake mixture.
3) Bake 18 min. or just until center is set. Cool completely before cutting
into bars.



–this were soooo super easy to put together.  The shell come premade so all I had to do was fill it!!



1 jar of Hershey’s Caramel sundae topping

2 packages frozen mini phyllo shells, thawed

1 c of any flavor chocolate chips

1/3 c any variety nut (I didn’t use this option b/c of Derek’s allergy)

Spoon one heaping teaspoon of caramel into each pastry shell.  Microwave chocolate according to package directions until melted. Spoon 1 teaspoon of chocolate into each shell on top of the caramel. Sprinkle nuts over each shell if using the nuts.  Freeze 1 minute to set chocolate.

I luv these because I can make them ahead of time and have them on hand if needed. 


Velvety Vegetable Cheese Soup

November 15, 2010

My husband is very picky w/ the soups that he like so when he actually likes one I have to stick w/ it.  I REALLY like this soup because it is sooo simple and easy to make.  This is one of those recipes that I don’t need to read the recipe card anymore.  It’s great to sneak in those veggies that kids and adults don’t usually like.  I am not a fan of cauliflower but with this soup, you can barely taste it.  I add a little milk to the soup when I add the velveeta to give it a little more substance.  And you can’t go wrong w/ Velveeta! Enjoy!


1 Pkg. (16oz.) frozen broccoli, cauliflower, and carrot mix= sometimes known as California Medley

2 Cans (14oz. each) of chicken broth

3/4 lb. Velveeta

Place vegetables and broth in a large saucepan; cover. Bring to a boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.

Mash vegetables with potato masher to desired consistency.

Stir in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.

And that’s it. Easy Peesy.  I do add some Spam chunks to the soup for my family but I know that not many people care for Spam.  Enjoy.