Wednesday, December 16, 2015


This quick and easy recipe comes from  It is an excellent recipe to have in your "Company is coming last minute" recipe file. Served warm with ice cream, it is always a hit for breakfast OR dinner.

The original recipe called for 1 1/2 cups of fresh raspberries. Well, I don't know about you, but I seldom have fresh raspberries laying around my house, but I DO have frozen raspberries, so when I make this, I use a whole 12 ounce bag of frozen red raspberries in this recipe.

1/4 cup butter
1/4 cup sugar  (I use 1/3 cup)
1 1/2 cups fresh raspberries (I use 12 ounce frozen raspberries)
2 tablespoons sliced almonds (I leave out)
1 1/2 cups original Bisquick mix
1/2  cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla  (I use 1 teaspoon)
1/2 teaspoon almond extract
1 egg

Preheat oven to 350°. Line the bottom of a 9" round cake pan with parchment paper and then spray the pan and parchment with cooking spray.

Mix 1/4 cup sugar (I use 1/3 cup sugar here) with 1/4 cup melted butter and pour over the parchment paper.

Next arrange the raspberries evenly over the butter-sugar mixture. Sprinkle with almonds if you are using them.

In medium mixing bowl, beat the Bisquick mix + 1/2 cup sugar + 1/2 cup milk + vegetable oil + extracts + egg, with an electric mixer on low for 30 seconds, scraping sides of bowl.

Beat on medium speed for 4 minutes, scraping sides of bowl. Pour over berries.

Bake 35-40 minutes or until a toothpick in center tests clean. Immediately place heatproof serving plate, upside down over baked cake; turn plate and pan over.

Important: leave pan over cake for several minutes so that the sweetened berry layer can drizzle over cake.

Remove pan and cool at least ten minutes before serving.  Serve with whipped cream or ice cream.  Store cake loosely covered.

NOTE: If you are using frozen raspberries, do NOT thaw them out, just put them in the microwave for about 15 seconds or so, so that they will be loose and workable, then proceed as if you were using fresh raspberries.

NOTE: I drizzle a light vanilla frosting glaze over the berries, but that is completely optional.  I don't have a recipe for the glaze, I just mix a little melted butter, a little powdered sugar, a little vanilla and a little milk, then whisk it together and drizzle over top.


Wednesday, November 25, 2015


This is, by far, the best peanut butter brownie recipe I've tried. It is quick and easy and has a FIVE STAR peanut butter-honey frosting. We can't seem to stop snacking on it!!

1/2 cup creamy peanut butter (I use Jiff)
1/3 cup butter at room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup mini-chocolate chips (semi-sweet)

Preheat oven to 350°F. Grease a 9 x 9 baking pan (personally, I do not grease, I use parchment paper instead.

By hand or mixer, cream the peanut butter and butter till smooth. Add brown sugar and white sugar, eggs and vanilla. Beat until smooth.

In a small bowl, mix flour, baking powder, salt and chocolate chips.
After it's all mixed together, add it to the peanut butter mixture and mix just until well combined, don't over mix.

Spread evenly in parchment lined pan and bake for 25 minutes or until top springs back when you touch it. Don't over bake!! You might be tempted to give it an extra 5 minutes for good measure, but don't!!

Cool completely before frosting.

3 cups powdered sugar
3 tablespoons butter
4 tablespoons creamy peanut butter
2 tablespoons honey
3 tablespoons milk
1 teaspoon vanilla extract

Put the butter and peanut butter in the microwave for about 10 seconds to soften them.  Whisk everything together until smooth.

If the frosting seems a little thicker than you want, add an extra tablespoon of milk. If it seems thinner than you want, add an extra tablespoon (or two) of powdered sugar.

Make sure you toss the mini-chocolate chips with the flour, so they don't sink in the batter.

Friday, November 20, 2015


If you are a tater tot fan, you will adore these homemade tots. If you are NOT a tater tot fan, you WILL be after you try these, they are THAT good!!

It isn't accurate enough to just say these homemade tots are better than commercial tater tots .... it is more accurate to say they are worlds above commercial tater tots, and very easy to make.

2 pounds Russet potatoes
1 tablespoon flour
1/4 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil (for frying)

Wash and peel the potatoes (leave whole) and put them in a pot of cold water on high heat.

As soon as it comes to a boil, turn heat down to medium high and boil for 6 minutes (they will not be cooked all the way through).

Remove the potatoes from the hot water and drain on a towel. Cool to room temperature (takes about 30 minutes) (important step).

Grate partially cooked (and cooled) potatoes with a box grater.

Mix the flour and seasoning together. Spread the grated potatoes out a little and evenly sprinkle with four-spice mixture. Gently toss with two forks. The potatoes will seem a little dry, but that OK, it's the way you want them.

Heat 1 cup of oil to 375° (I use my electric skillet) and squeeze a small handful of seasoned potatoes in your hand until you get a nice little nugget. I couldn't get them round, but that's OK.

Fry about 2 to 3 minutes per side, depending on how big or small your nuggets are (don't crowd the tots, just fry a few at a time). Turn them over when they get nice a golden.

Drain on paper towels and sprinkle with kosher salt.