This is a super easy dessert recipe. You can change it up by picking different pie fillings and fruit. My two favorite combinations are the one listed below (peach-raspberry) and the flavors used in the original recipe from Paula Deen, which are blueberry pie filling and crushed canned pineapple.
Shopping List
1 box cake mix (I like yellow or butter cake mixes for this recipe)
1 can peach pie filling
1 bag frozen raspberries
2 sticks butter
crushed pecans (optional)
Start about 60 mins before you want to eat dessert (or you can cook it and save it for later, but I like it best warm).
Preheat the oven to 350*.
Spray a 9x13 casserole dish with cooking spray (like pam). Dump in the can of peach pie filling, and spread it around sort of evenly. Dump the bag of raspberries on top of the pie filling and again spread it around evenly. Spread the dry cake mix over the top of the fruit. Melt the butter, then pour it over the top (try and cover as much of it as you can as the melted butter is what makes it brown and crunchy on top instead of powdery). If you want nuts on top, spread them over the top at this point. If you don't like nuts or don't have them, don't worry about it; it will still taste wonderful :)
Bake at 350* for 45 mins.
It tastes really good with vanilla ice cream :) Or with whipped cream :) Or alone :)
*Adapted from Paula Deen's recipe on Foodnetwork.com
Showing posts with label Quick and Easy. Show all posts
Showing posts with label Quick and Easy. Show all posts
Wednesday, January 18, 2012
Friday, January 6, 2012
10 Minute Peanut Butter Fudge
Ok, so you should let this cool for an hour or two in the fridge after making it, but it seriously takes less than 10 minutes to make and it's some of the best pb fudge I've had :)
Shopping List
2 cups creamy peanut butter (about 2/3 of a small jar)
1 lb butter (meaning one regular rectangular box of butter containing 4 sticks - no margarine)
2 teaspoons vanilla extract (obviously you'll have to buy the whole jar of vanilla extract, but that's ok because it's something you should have for other recipes anyway)
2 lbs powdered sugar
Put butter and peanut butter together in a medium sized microwave-safe bowl (if I were you, I'd hit thrift stores and buy the old fashioned white glass mixing bowls for microwave use. Who cares if they are avocado green; they last forever and they don't melt in the microwave, plus you can even bake in them if you need to. Just make sure they don't have any metallic designs on them as back then metallic designs were made with actual metal, which is not microwave safe unless you want your microwave looking like a sparkler).
Microwave on high for two minutes. Stir well. Microwave on high for another two minutes. Remove and stir well again.
At this point you have two options - you can use a stand mixer or you can stir it by hand.
If you are using a mixer, dump the melted pb and butter into your mixer's bowl, stir in the vanilla, and turn onto low speed. Slowly add in powdered sugar 1/4-1/2 cup at a time. If you add it in all at once or if your mixer is on a higher speed, the powdered sugar is so fine that it will be blown out of the bowl and will coat you and your kitchen in a lovely covering of white. I suppose if you're desperate for snow, you could try this, but it's a pain in the butt to clean up, plus then you don't have pb fudge to eat at the end.
If you are stirring it by hand, stir in the vanilla, then stir in the powdered sugar about 1/2 c. at a time. Or just pour a bit in at a time. You don't have to measure it; it will just make it easier to stir in this way.
Whichever way you mixed it together, spray a 9x13 cake pan with pam (this is a normal sized cake pan. If you don't have one, it really doesn't matter if you use another size; it will just make your fudge either thinner or thicker than mine usually is). Scrape the mixture out of the bowl and into the cake pan. Press it evenly into the pan.
Chill in the refrigerator for at least an hour, probably two. Cut into pieces and eat :) Store any leftovers in the fridge as it melts a bit in warmer places.
*Recipe by Alton Brown, found on foodnetwork.com
Shopping List
2 cups creamy peanut butter (about 2/3 of a small jar)
1 lb butter (meaning one regular rectangular box of butter containing 4 sticks - no margarine)
2 teaspoons vanilla extract (obviously you'll have to buy the whole jar of vanilla extract, but that's ok because it's something you should have for other recipes anyway)
2 lbs powdered sugar
Put butter and peanut butter together in a medium sized microwave-safe bowl (if I were you, I'd hit thrift stores and buy the old fashioned white glass mixing bowls for microwave use. Who cares if they are avocado green; they last forever and they don't melt in the microwave, plus you can even bake in them if you need to. Just make sure they don't have any metallic designs on them as back then metallic designs were made with actual metal, which is not microwave safe unless you want your microwave looking like a sparkler).
Microwave on high for two minutes. Stir well. Microwave on high for another two minutes. Remove and stir well again.
At this point you have two options - you can use a stand mixer or you can stir it by hand.
If you are using a mixer, dump the melted pb and butter into your mixer's bowl, stir in the vanilla, and turn onto low speed. Slowly add in powdered sugar 1/4-1/2 cup at a time. If you add it in all at once or if your mixer is on a higher speed, the powdered sugar is so fine that it will be blown out of the bowl and will coat you and your kitchen in a lovely covering of white. I suppose if you're desperate for snow, you could try this, but it's a pain in the butt to clean up, plus then you don't have pb fudge to eat at the end.
If you are stirring it by hand, stir in the vanilla, then stir in the powdered sugar about 1/2 c. at a time. Or just pour a bit in at a time. You don't have to measure it; it will just make it easier to stir in this way.
Whichever way you mixed it together, spray a 9x13 cake pan with pam (this is a normal sized cake pan. If you don't have one, it really doesn't matter if you use another size; it will just make your fudge either thinner or thicker than mine usually is). Scrape the mixture out of the bowl and into the cake pan. Press it evenly into the pan.
Chill in the refrigerator for at least an hour, probably two. Cut into pieces and eat :) Store any leftovers in the fridge as it melts a bit in warmer places.
*Recipe by Alton Brown, found on foodnetwork.com
Bacon and Cheddar Quiche
If you can make a mud pie (as in one actually made of mud), you can make this :)
Shopping List
1 pre-made (not pre-cooked) pie crust (8in), in a pie pan (in the frozen foods section) - this is optional; I usually make it without a crust as we try to minimize grains in our diet
3 eggs (large or extra-large)
2 cups grated cheddar cheese (or you can grate it yourself, usually 2 c. grated cheese is about 8oz.)
1 1/2 cup half and half (or 1/2 c. milk and 1 c. heavy whipping cream; I don't usually use half and half for anything else, so I never have it)
1 bag cooked bacon pieces (NOT bacon bits as they are not actually made of bacon, buy real bacon pieces - usually in the salad dressing and topping section of the grocery store, much easier than cooking the bacon yourself - also, if you don't like bacon, you could substitute chunks of ham or cooked ground sausage or even cut up veggies like peppers for a vegetarian quiche)
Start about 60 mins before you want to eat
Preheat oven to 350*.
Unwrap empty pie crust (or take out an empty 8in pie pan and spray with pam if you're making it crustless). Spread bacon pieces evenly over the bottom. Spread shredded cheese evenly over the top of the bacon.
Break eggs into a separate bowl. Add half and half or milk and cream. Mix with a fork, making sure to break the yolk and mix the yolk throughout the mixture. Pour egg mixture evenly over the top of the cheese and bacon. Place in oven (keep it even so the egg mixture doesn't spill over the side).
Set timer for 40 minutes.
When timer goes off, remove quiche and let it cool for about 15 minutes. Slice and serve. (We usually have either fresh fruit or a salad with this).
*Recipe adapted from Paula Deen's "My First Cookbook"
Shopping List
1 pre-made (not pre-cooked) pie crust (8in), in a pie pan (in the frozen foods section) - this is optional; I usually make it without a crust as we try to minimize grains in our diet
3 eggs (large or extra-large)
2 cups grated cheddar cheese (or you can grate it yourself, usually 2 c. grated cheese is about 8oz.)
1 1/2 cup half and half (or 1/2 c. milk and 1 c. heavy whipping cream; I don't usually use half and half for anything else, so I never have it)
1 bag cooked bacon pieces (NOT bacon bits as they are not actually made of bacon, buy real bacon pieces - usually in the salad dressing and topping section of the grocery store, much easier than cooking the bacon yourself - also, if you don't like bacon, you could substitute chunks of ham or cooked ground sausage or even cut up veggies like peppers for a vegetarian quiche)
Start about 60 mins before you want to eat
Preheat oven to 350*.
Unwrap empty pie crust (or take out an empty 8in pie pan and spray with pam if you're making it crustless). Spread bacon pieces evenly over the bottom. Spread shredded cheese evenly over the top of the bacon.
Break eggs into a separate bowl. Add half and half or milk and cream. Mix with a fork, making sure to break the yolk and mix the yolk throughout the mixture. Pour egg mixture evenly over the top of the cheese and bacon. Place in oven (keep it even so the egg mixture doesn't spill over the side).
Set timer for 40 minutes.
When timer goes off, remove quiche and let it cool for about 15 minutes. Slice and serve. (We usually have either fresh fruit or a salad with this).
*Recipe adapted from Paula Deen's "My First Cookbook"
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