Pound cake is one of my favorite desserts. There is something about that buttery taste that just melts in taste buds!  You can also make in a variety of ways guaranteeing satisfaction with just about everyone.  Adding fruit to a pound cake is popular but one of my own favorites is Orange Pound Cake.  Mmmmm, oh so good!

This Blueberry Pound Cake tastes like a blueberry muffin so you know it will be a hit.  I just think this makes for a much prettier presentation (and even better taste) for your family and/or guests.

I’d love to hear your pound cake variations so be sure to share them in the comments!

INGREDIENTS

• 1 (18 1/4- ounce) box butter pound cake mix


• 1 (8-ounce) carton cream cheese, softened


• ½ cup oil


• 3 eggs, beaten


• 1 (15-ounce) can whole blueberries  (DRAIN THE JUICE)

DIRECTIONS

Beat cake mix, cream cheese, oil and eggs with electric mixer until smooth. Add blueberries, and stir by hand until mixed. Bake in greased and floured Bundt pan at 350 degrees for 1 hour.

Note: Buy whole blueberries and not blueberry pie filling! The first time I did it, I bought the pie filling and it never got done!

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I said yesterday’s cute Witches Brooms would be my last Halloween food but…syyyyyke.  I couldn’t resist posting these cute mummy dogs!!  Tell me those are not cute, I dare you!  And you could use mustard or ketchup as the eyes.  Okay, this really is the last Halloween post. With all the Halloween sweets I’ve been posting, I thought these would make for a great appetizer/snack!  Enjoy!

INGREDIENTS

• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet


• 2 ½ slices American cheese, quartered (2.5 oz)


• 10 large hot dogs


• Cooking spray


• Mustard or ketchup, if desired

DIRECTIONS

Heat oven to 375°F.  If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.  With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).  Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Cut slits for eyes. Or draw features with mustard or ketchup once cooked.  Bake 15 to 19 minutes or until dough is light golden brown and hot dogs are hot.

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One last Halloween treat for you guys!   These Witches Brooms are cute and tasty!  One recommendation would be to use your own peanut butter cookie dough recipe or even the store bought roll.  This one was okay but I’ve had better.  And of course you can make your own orange icing or you can buy ones like Wilton’s Squeeze bottle icing. Let me know if you guys try them for yourself.  And if you enjoy the Halloween Season, have a spooooky and safe time!

INGREDIENTS

• 1/2 cup packed brown sugar


• 1/2 cup butter or margarine, softened


• 2 tablespoons water


• 1 teaspoon vanilla extract


• 1 1/2 cups all-purpose flour


• 1/8 teaspoon salt


• 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half


• 2 teaspoons shortening


• 2/3 cup semisweet chocolate chips


• Butterscotch-flavored chips, melted

DIRECTIONS

1. Heat oven to 350 degrees F (180 C). Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom.
3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Makes 20 snacks.

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I’ve made Chicken and Dumplings from scratch before but to be honest, it’s not worth the extra time in my opinion. In fact, check out this post on an attempt to make them from scratch and you’ll see exactly why go the quick route!  I learned how to take a shortcut a long time ago and it’s the only way I make them now. This is one of those perfect meals for Winter time and a great filler–perfect for when you are on rations. I’ve noticed a trend in my recipes. They are fit for anyone struggling to get through to the next payday. I guess that’s because we had more struggling years than I’d like to remember. While I tend to make this meal very basic, I know several folks who add a can of cream of chicken to the boiling water, after you take the chicken out. I don’t do it but it’s good either way.

INGREDIENTS

• 10-12 chicken thighs


• 4-8 cans of cheap biscuits (depending on how many dumplings you prefer)


• Salt and pepper

DIRECTIONS

Rinse your chicken thighs and boil in water for 1 hour or until done.  Remove from water and place on cookie sheet.  While chicken is cooling, tear the canned biscuits into small pieces-about the size of a nickel and toss into water making sure to stir occasionally. While your dumplings are cooking, shred the chicken off the bone and place into dumpling soup.  Your dumplings are done when they no longer float–about 15 or 20 minutes. Add your salt and pepper and your done.

Alternatives: If you want to add flavor, try using chicken broth or cream of chicken after you take your chicken out.

Boil the heck out of the chicken!

Let it cool off!

Toss in your biscuit pieces…see how they’re floating?  NOT done.

While dumplings are cooking, tear that chicken up!

The shredded chicken….

Throwing the chicken in the dumpling soup. See how there are no dumplings floating?? That’s because they are done.

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Pizza is like the best ever food invention. You can eat it cold, hot, with meats, vegetables, and even as a dessert.  When I was asked if I wanted to try the new Fleischmann’s Pizza Crust Yeast,  I was like heck yeah! Any excuse to make pizza!  We were supposed to have family night but there were ranch duties that needed tended too. Luckily, I was able to spend pizza time with my 13 year old which was exciting because he’s at the age where he doesn’t want to be around his mom so much you know?

Anyways, he agreed and not only did we make some great pizza, we had a lot of fun.  I was cracking up at the “do I just pour?” and “is this how to do it?”.  We decided to make Pepperoni pizza first, then a dessert pizza.  This post will focus on the pizza dough and the dessert pizza but if you need a simple quick pepperoni pizza, all you need is the pizza dough recipe I’ll be posting, some pizza or spagetti sauce and your choice of toppings. It can be made to eat in 30 minutes.

Also, because I took A LOT of photos, I made a slide show for you so that the page doesn’t take FOREVER to load! Just scroll down towards the bottom for that.

30-MINUTE PIZZA CRUST DOUGH (can be found on the back of the Fleischmann’s Yeast package)

INGREDIENTS

• 1 3/4 – 2 1/4 cups of flour


• 1 envelope Fleischmann’s Pizza Yeast


• 1 1/2 teaspoons sugar


• 3/4 teaspoon salt


• 2/3 cup of very warm water (120° to 130° F)


• 3 tablespoons oil

PIZZA CRUST DIRECTIONS

Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil.  Mix together until well blended; about 1 minute.  Add ½ cup flour gradually until dough forms a ball. Add additional flour, if needed, to handle.  Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.  Knead on floured surface.  Knead until dough is smooth and elastic; about 4 minutes.  You can either press dough out to fill greased pizza pan or roll dough to a 12-inch circle and transfer to greased pizza pan.  Top as desired with pizza sauce, cheese and toppings.
Bake on bottom oven rack at 425° for 12 to 15 minutes until cheese is bubbly and crust is brown.

The Pizza Yeast from Fleschmann’s is new and I could definitely tell a difference in it. I think anyone who uses yeast a lot will be able to see the fabulous difference!  I thought I’d give you a close up of the ingredient that makes the whole recipe work!

APPLE CRUMB DESSERT PIZZA PIE

INGREDIENTS

• # 1 cups brown sugar, packed


• # 1 cups all-purpose flour


• # 2 ounces butter, cold, cut in pieces (1/2 stick of butter)


• # 1/4 cup of sugar


• # 2 cans of Apple Pie Filling

ICING INGREDIENTS

• Powdered Sugar


• Milk

DIRECTIONS

Preheat oven to 400′.  Combine brown sugar, flour, and sugar in a mixing bowl; cut in butter until the mixture is like coarse crumbs.  Pour and spread Apple Pie filling all over Pizza Dough Crust; top with crumb mixture.  Bake for about 12-15 minutes. While pizza is baking, combine 1-2 cups of powdered sugar with a few tablespoons of milk to desired consistency.  You don’t want it too thick but not too runny either.  When dessert pizza is done, drizzle icing all over pizza pie!

To see my son doing all the work, check out the slide show made via whrrl!

Powered by Whrrl

SOMETHING FOR YOU!

One lucky winner will receive a $100 gift card!  WOOHOO!

HOW TO ENTER

Leave a comment answering this question–What is your favorite pizza topping? Maybe like us, you love pepperoni or mushrooms. Maybe you love dessert pizza and have your own favorite fruity topping! Share your ideal pizza with us!

Additional methods of entry, leaving each one in a separate comment, are:

• Share on a social networking site like Twitter or Facebook.


• If you’ve got some of Fleischmann’s Pizza Yeast at home, create a pizza and share it via whrrl! (this gives you 10 extra entries)

Giveaway ends on Nov. 1st.  Good luck and enjoy!

Disclosure: Post is sponsored by ACH Foods, maker of Fleischmann’s Pizza Yeast , however, my opinion of the product remains authentic as always.

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The Kitchenaid Stand Mixer is my most favorite small appliance in my kitchen.  It’s been with me a long time and just recently got me through 6 batches of fried pie dough…all within minutes!  Anyone who spends a lot of time in the kitchen needs one.

While the stand mixer seems to be what Kitchenaid is known for, they have so much more that is drool worthy and that’s where you come in.

THE PRIZE

A beautiful, strong mixer.

HOW TO ENTER

Check out some other Kitchenaid products and tell me which ones you want or have.  ***This entry can be done every single day–per person.

Additional ways to enter include:

• Browse my recipes to see if you can find a recipe I made using my own mixer. Leave a separate comment with that recipe.


• Subscribe to my monthly newsletter. (where I offer giveaways to only those who are subscribers)


• Share on any social networking site like facebook, twitter, forums…etc.


• Share a recipe that is made with a mixer. This can be done every single day too!

This giveaway ends on Nov. 1st.  Good luck!

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More Halloween Treats!  Boo babies–Now tell me those aren’t the cutest things ever!  Pretty simple to make too!

INGREDIENTS

• 1 pkg. Nutter Butter Peanut Butter Cookies


• White Chocolate Morsels or


• Vanilla candy coating squares


• Mini Chocolate Chips


• Waxed Paper

DIRECTIONS

Melt the white chocolate in a double boiler or in the microwave. Place each cookie in the chocolate and coat both sides. Lift out with a fork and place on waxed paper. Add mini chocolate chips for eyes while white chocolate is still soft.

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Mom has made this Baked Ziti forever, or it feels like it anyways, and hopefully it will become one of your favorites!  Just looking at it makes me drool!  Enjoy!

INGREDIENTS

• 1 lb. lean ground beef


• 1 onion chopped


• 1/2 pound ziti


• 1 container (15 ounces) ricotta cheese (may use less if desired)


• 3 cups (12 ounces) shredded mozzarella cheese, divided


• 3 cups bottled spaghetti sauce divided (I use the whole jar)


• 1/2 cup grated Parmesan cheese


• 1 teaspoon dried oregano


• 2 cloves garlic,minced or about 1 teaspoon of kind in a jar

DIRECTIONS

PREHEAT OVEN TO 350 DEGREES.  Cook ground beef, onion and garlic; stirring frequently. Cook until done then add spaghetti sauce and oregano.  Let Simmer.  In a large pot, cook ziti in boiling water until just barely tender; drain and place in a large bowl.  Mix the ricotta cheese WITH appx.4 ounces OF mozzarella cheese and about 1 cup of the spaghetti sauce with the ziti.  Grease a 9 x 13 baking pan; cover bottom of pan with 1/3 the spaghetti sauce.  Spoon half the ziti mixture into the pan; cover with half OF the remaining spaghetti sauce and half of the cheese.

REPEAT.

Sprinkle with the Parmesan cheese and top with the remaining mozzarella cheese.  Bake for 20 to 30 minutes or until cheese melts and is lightly golden.

Note: serve with garlic toast and salad

Note 2: For a lighter toast version, place toast under broiler to brown then rub in garlic clove to add flavor (see pic)

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You’ve seen inspired handbags and clothing but what about gourmet food?  Oh, you better believe it’s out there! In fact, I had THE BEST chef inspired gourmet food line, Beverly Hills Kitchen, today with my family– Beef Bourguignon.  No, this country gal doesn’t have a clue how to pronounce it but that doesn’t matter because it was by far the most flavorful, delicious meal in a bag I HAVE EVER HAD!!!

Yes, I said meal in a bag but before you dismiss, listen up.  I was asked if I wanted to try this out and because I’m game for a meal that’s super easy,  I accepted.  I’ll admit, I wasn’t expecting it to taste that good but man did it surprise me.  I can’t even tell you how jam packed with flavor it was.  It tasted like a recipe your grandmother has made for years, from scratch, one that you’ll pass down for generations.  The Beverly Hills Kitchen’s Beef Bourguignon includes prime VERY tender meat, simmered for four hours in a full-bodied red wine sauce with carrots, mushrooms, tomatoes, garlic, shallots, basil and Dijon mustard…..I can’t even describe it in words.  The spices were just right…it was perfection.

You can buy this at QVC and it comes in 5 8oz packages packed & shipped in dry ice to insure for a cold delivery!  You freeze what you want, eat what you want.  When ready to cook, you simply drop in some boiling water for 10 minutes and viola!  Its done and ready to be served over rice or pasta. We used white rice.  The 5-8oz packages fed our family of 5 with some leftover!

I know that some people cringe at the thought of buying food like this through the mail but I gotta tell ya, it was the best ever and I ain’t lying!  The WHOLE family loved it and we all kept talking about the flavors the rest of the night.  So, if  you can’t make Julia Child’s Beef Bourguignon because you don’t have time or you simply don’t have the cooking skills, don’t worry because you make this Beverly Hills Kitchen Beef Bourguignon!!!

SOMETHING FOR YOU!

One box of the Beef Bourguignon 5-8oz packages is up for grabs.

TO ENTER

Leave a comment telling me what chef inspired meal you’d like to see.

Additional ways to enter, leaving each one in a separate comment please.

• Share on any social networking site. If using twitter, be sure to @acowboyswife.


• Subscribe to my newsletter or my blog.

Ends on Oct. 20th. Good luck!

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