Chocolate Chip Bundt Cake

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Ingredients

  • 1 15.25 ounce package yellow cake
  • 1 3.9 package of chocolate instant pudding
  • 1 8 ounce container of sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 large eggs, lightly beaten
  • 1 cup of semisweet chocolate chips
  • powdered sugar

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Place the cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl. With an electric mixer, beat until just blended, scraping down the sides of the bowl as you go. Fold in the chocolate chips, and pour into a prepared pan.
  4. Bake in the preheated oven until a long wooden pick inserted in the center comes out clean, about 45 minutes. Cool in the pan and then remove to a wire rack.
  5. Lightly sprinkle with powdered sugar.

Homemade Granola Bars

Homemade Granola Bars

Ingredients:

  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup nuts, roughly chopped
  • 1/4 cup honey
  • 1/4 cup unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cups total extra mix-ins (about 1/4 cup of 3 different ingredients such as dried fruits, coconut, chocolate chips, etc.)

Directions:

  1. Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
  2. Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted. Place the nuts and oats in a large bowl.
  3. While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When butter mixture is ready, remove it from the heat and stir in the vanilla and salt. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
  4. If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
  5. Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.

 

These store very well in the fridge or freezer. You may want to wrap them in a bit of parchment paper before putting them in a container or plastic bag in the fridge so that they don’t stick together.

Grilled Summer Fruit Cobbler

Grilled Summer Fruit Cobbler

Ingredients:

  • ¼ teaspoon salt
  • 1 cup of sugar
  • 2 tablespoons quick-cooking tapioca
  • 12 ounces sliced peaches
  • 12 ounces of mixed berries: blackberries, raspberries, blueberries, strawberries.
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract
  • 1 ½ cups of all-purpose flour
  • ½ cup light brown sugar
  • 2 teaspoons of baking powder
  • ½ cup butter, cut into pieces
  • 1 cup whipping cream

Directions:

  1. Preheat grill to medium-high heat. Combine pinch of salt with the next seven ingredients in a large bowl, stirring gently until well blended. Pour into a buttered 10-inch cast iron skillet.
  2. Combine flour, sugar, baking powder, and remaining pinch of salt in a medium bowl. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add cream, and stir just until mixture forms a soft dough. Spoon topping over berry mixture.
  3. Grill, covered with grill lid, 25 to 30 minutes or until fruit bubbles and topping is cooked through. Makes 6-8 servings.

Rustic Berry Tart

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Rustic Berry Tart 

  • 1 pre-rolled pie crust 
  • 4 cups of fresh berries, such as: strawberries, raspberries, blueberries
  • ½ cup of sugar, plus a little extra for the crust
  • Zest from half a lemon
  • Sprinkle of nutmeg
  • Sprinkle of cinnamon
  • 1 egg – egg whites only

 

  1. Remove pre-rolled pie crust from the refrigerator and allow it to sit fifteen minutes.
  2. Preheat the oven to 425 degrees.
  3. In a large mixing bowl, add berries, sugar, lemon zest, nutmeg, and cinnamon. Gently fold together to combine.
  4. Roll out pie crust onto a parchment paper lined baking sheet.
  5. Spoon the fruit mixture onto the center of the pie dough, leaving a 2-inch border. Gently fold over the border towards the center, pleating as you move around the tart.
  6. Place tart in the refrigerator for 30 minutes to firm the dough back up.
  7. Remove from refrigerator. Brush the dough edge of the tart with egg whites and sprinkle sugar around the edge.
  8. Bake at 425 degrees for 10 minutes. Lower the heat to 375 degrees and back for another 30 minutes or until fruit is bubbly and crust is golden.
  9. Remove from the oven and allow to cool 10 minutes before serving.

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Grasshopper Pie

Ingredients:

  • 24 regular marshmallows
  • 2/3 cup of half and half
  • 2 tablespoons of creme de cacao
  • 2 tablespoons of creme de menthe
  • 1/2 a pint of whipping cream
  • 1 1/2 cups of finely ground chocolate graham crackers
  • 1/3 cup of white sugar
  • 6 tablespoons of butter, melted
  • prepared whipped cream or Cool Whip
  • 1 teaspoon chocolate crumbles
  • 1-2 mint sprigs, for garnish

Directions:

  1. Mix graham cracker crumbs, sugar, and melted butter or margarine until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375 degrees F for 7 minutes. Cool and chill for about 1 hour.
  3. Melt the marshmallows in the half and half in a double boiler. Remove the mixture from the heat and let it cool.
  4. Whip the 1/2 pint of cream and mix it into the filling mixture.
  5. Pour the filling into the chilled crust.
  6. Refrigerate pie to set for at least one hour.
  7. Before serving, spread prepared whipped cream over the top of the pie.
  8. Sprinkle the cookie crumbs and garnish with mint.

Peach Pie

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Ingredients:

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream

Directions:

  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; cover the top or make a lattice crust. Trim, seal and flute edges. If covered, add four slits for steam. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
  4. If desired, serve with vanilla ice cream.

Peach Cobbler

Delicious Homemade Peach Cobbler

Peach Cobbler

Ingredients:

  • 8 peaches, peeled, pitted and sliced
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons of cornstarch
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 12 tablespoons of salted butter, chilled and cut into pieces

How to make:

Preheat over to 400 degrees.

In a large bowl, combine peaches, 1/4 cup of sugar, 1/4 cup of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat evenly. Pour into an 8-inch glass baking dish. Bake for 10 minutes.

In another large bowl, combine flour, 1/2 cup of sugar, brown sugar, baking powder and salt. Using a mixer add in butter until mixture is crumbly. Add 1 tablespoon of hot water at a time until all combined.

Remove peaches from the oven and spoon on the topping mixture. Sprinkle the remaining sugar over the top. Bake for 30 more minutes or until golden. (Sometimes the cobbler will bubble over, so best to place the dish on a foil lined cookie sheet.)

Serve warm. Optional to top with ice cream or whipped topping.