Red Velvet Cupcakes

2 1/2 c all purpose flour
2 c sugar
1/2 c baking cocoa (powdered)
1 t baking powder
1/4 t salt
1 t baking soda
2 sticks of butter at room temp
5 eggs
1 c buttermilk
1 t vanilla
1 t red food coloring

Pre-heat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a mixing bowl. sift dry ingredients three time. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after eack egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill cupcake liners 1/2 full of red velvet batter.

Bake for aproximately 20 minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting.

Ovocne Knedliky- also known as Fruit Dumplings

Earlier this year we visited Prague in the Czech Republic. I have a friend who told me I had to have the fruit dumplings and it was raved about in guidebooks as well. Sadly, it has been pushed aside at many more modern restaraunts in favor of more 'modern' food. Not so in the fairytale town of Cesky Krumlov. We went specifically to this one little restaurant/pub because I had read about their fruit dumplings and that they were the best to be found. It was no exaggeration. My husband still laughs at us digging in to it, and then ordering a second dish of them. We had to find them any other place we went after that. As a side note, in the Czech Republic it is an old tradition to eat desserts for a meal on Sundays. That's what our tour guide told us. This is something that is served either as a dessert or a main course and it is listed in both places on most menus it is found.

I found a couple of recipes here and here. The one that follows is my own adaptation of these based on how I remember those first (and best) ones we tried in Cesky Krumlov, and comments on recipes I looked at from Praguers. Billy agreed. It is surprisingly easy to make though it still takes up to an hour just because you have to wait for things to boil.


Ovocne Knedliky

1 c. whole milk
1 Tbsp butter
1/2 tsp salt
1 egg
2 cups flour, separated
mixed berries (frozen ok) or other fruit
melted butter
cinnamon
dry cottage cheese
powdered sugar

In a large saucepan, bring milk, butter, and salt to a boil, stirring constantly. Remove from heat and whisk in egg. Gradually whisk in 1 c. flour. Use remaining 1 c. flour to flour a board or wax paper. Turn out dough onto surface and knead, picking up some of the flour until it makes a nice ball. Roll dough out. Bring large pot of water to boil. If you have a straining basket you can use in the pot it will make things much easier. Rip pieces of dough off to cover about walnut-sized chunks of fruit. Drop dumpling into boiling water and let boil until it rises to the surface, about 10-20 minutes. Remove with slotted spoon to allow water to drain. Place on plate and drizzle generously with melted butter. Follow generously with cinnamon. Sprinkle dry cottage cheese over it. Top off with a generous topping of powdered sugar. Serve hot.

A note on ingredients: You can use berries, apricots, plums, or peaches for the dumplings. Fresh or frozen is fine. I made these with a frozen berry medley. While in Prague I determined the mixed berries were my favorite filling although the only other ones I had were strawberries or raspberries. You may also top with whipped cream as well. Don't be afraid of the sugar and cinnamon.

To make dry cottage cheese: Rinse cottage cheese in a colander until it is just curds and let sit so that remaining water dries off before adding. I think about 3/4 c. would be just about right for this recipe. You can leave this off but in my opinion it is not as good and just not the same. My husband, who hates cottage cheese, disagrees.

**I have pictures to post just as soon as my Google account updates and lets me add photos again**

Peanut Butter & Jelly Shake

I know how weird this sounds. But you have to trust me on this. You will be glad you did. This is served up at Disney's 50's Prime Time Cafe at Hollywood Studios in Disneyworld. My kids (and I) love it and it's a great way to cool off in the summer!

Peanut Butter & Jelly Shake
Yield: 3 3/4 cups

1/4 c. creamy peanut butter
3 Tbsp grape jelly
1/4 c. milk
3 cups vanilla ice cream, softened
Combine peanut butter and jelly in a small bowl, mixing well. Combine milk, ice cream, and peanut butter mixer in container of electric blender. Process until smooth, stopping once to scrape down sides.

Just try it!

More great frosting/icing recipes

Buttercream Icing for Gingerbread Houses (from Christy Alger's files- Mrs. Luck's class)
2 lbs powdered sugar
1 c. shortening
1/2 c. milk
1/2 tsp salt
1 tsp vanilla
1/2 tsp almond extract

Beat shotening, flavoring, and salt together. Add powdered sugar and milk alternately, beating after each addition. Beat two or three minutes for smooth icing. Keep covered tightly.

Leanne's Great Icing (also from Christy's files- supposedly what was used on my sister's wedding cake, which was fabulous)

2 lbs powdered sugar
1/2 c. shortening
1/2 c. margarine or butter
1/3 to 1/2 c. milk or water- get to consistency
1 tsp vanilla (real vanilla)
dash of salt

If you are using it to decorate, use the shortening in it. If just icing a sugar cookie, use all butter in place of the shortening.
To make, mix shortening/margarine with powdered sugar. Add liquid to consistency and then remaining ingredients.

Grandma Douglas's Buttercream Frosting

This is what we grew up on in my house. SO good on sugar cookies!

Blend together:
1 lb powered sugar
1/4 c. milk
1 tsp vanilla
2/3 stick of butter
1/4 tsp salt

Dairy Free Frosting

This is adapted from a recipe I have from my stepmom, which I will put up in a little bit. It did get a little runny when it was warm but was fine after being in the fridge. You could maybe do a little less water and that would take care of that problem.

2 lbs powdered sugar
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. water
1 tsp vanilla
dash of salt

Mix together the shortening and butter with the powdered sugar. Add water to consistency and remaining ingredients. Blend well. Recommend frosting immediately and then refrigerating to set the frosting a little bette.r

GReat Pumpkin Dessert

We love this yummy, easy pie/cake at our house! We gave our neighbors this recipe card and the yummy treat for Christmas.

Brownie Cookies

I almost hate to give this recipe away because it's so foolishly easy. I get almost too many compliments on these cookies for how easy they are. I usually make these for when my husband goes home teaching or when I am going visiting teaching because they are so quick (it's either these or the cake mix cookies).

Brownie Cookies
basic recipe:
1 box brownie mix
1/4 c. oil
2 eggs
1 c. baking chips

Mix together the brownie mix, oil, and eggs. Stir in chocolate chips (or whatever baking chips you will use). Drop by rounded teaspoonfuls onto baking sheet. Bake at 350 for 8-10 minutes. Let cool slightly before moving, they're pretty soft when they come out.


*I have been experimenting with this and it's good using pretty much any baking chips. I have done chocolate chips, mint chips, and I'm doing peanut butter chips tonight. It's also a great way to use the low-fat brownie mix that my husband bought by the caseload (as brownies they are too fudgy, oily, and sticky). Beware also that the dough gets quite thick and will likely make your arm tired. It is like frosting.

No-Bake Chocolate Pie

warning: this is super sweet but super tasty! It's like eating smores.

7 milk chocolate candy bars (1.55 oz each), chopped
20 large marshmallows
1/2 c. milk
2 c. whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional

In a large, heavy saucepan, combine the candy bars, marshmallows and milk.
Cook and stir over low heat until smooth.
Remove from the heat; cool.
Fold in whipped topping; pour into crust.
Cover and refrigerate 4 hours or overnight.
Garnish with additional whipped topping if desired.

Pumpkin Pie

(from the Libby's can)



3/4 c. sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 can (15 oz) Libby's pure pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9-inch deep dish pie shell



Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

Apple Pie

Pam's Flaky Pie Crust (my mom's- Pam Alger)
Makes a 9" or 10" double crust pie

2 c. sifted flour
1 tsp. salt
2/3 c. shortening
6-7 Tbsp. cold water

Sift together flour and salt. Cut in shortening with pastry blender till pieces are the size of small peas. Add water, a tablespoon at a time, and mix with fork. Split dough in half and roll out to make two crusts.

Apple Pie from Grandma Dottie Douglas
4 c. prepared apples (4 or 5 apples, peeled and sliced)
3/4 to 1 c. sugar (amount depends on tartness of apples)
1 Tbsp. flour
dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter

Prepare pastry and apples. Sprinkle some sugar on bottom pastry. Add apple slices. Mix sugar, flour, salt, cinnamon, and nutmeg. Sprinkle over apples then dot with butter. Put top crust on, moistening edge of bottom crust with water to seal edges. Flute edges, trim, and cut slits in top crust. Bake at 450 for 15 minutes, then decrease to 350 and bake for 30 minutes.

Cookie Salad

This recipe is actually from my stepmom Christy. I make it for most gatherings and never fail to get rave reviews. It's especially great because it's so easy!


2 packages instant vanilla (3.4 ounce) pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 can pineapple chunks (20 ounce), drained
2 cans mandarin oranges (11 ounce), drained
1/2 package fudge stripe (11.5 ounce) cookies


In a large bowl, mix together the pudding mix and the buttermilk.
Fold in the whipped topping.
Mix in the pineapple chunks and mandarin oranges.
Chill until ready to serve.
Crush cookies and mix in just before serving.

I don't usually have buttermilk on hand so I pretty much always use powdered buttermilk substitute (found usually on the top shelf in the baking aisle). Seems like I usually add some sliced bananas just before serving too.

Carrot Cake

This is Billy's birthday cake. The recipe is from his mom and he gets it every year. I don't use walnuts ever but it is always a huge hit.

4 eggs

1 1/4 c. oil

1 tsp. vanilla

2 c. sugar

2 c. flour

2 tsp baking soda

2 tsp cinammon

3 cups carrots, grated

pinch of salt

Beat together eggs, oil, vanilla. Mix in separate bowl the sugar, soda, and cinammon. Add to oil mixture and blend. Mix in carrots and a pinch of salt.

Bake at 350 for 40 minutes.

Let cool before frosting.

Cream Cheese Frosting

1 package cream cheese, softened

1 cube margarine, softened

1 box powdered sugar

(optional walnuts)

Cream together cream cheese and margarine. Add in powdered sugar and walnuts until well-blended. Frost on cooled cake.

Italian Strawberries

1 lb strawberries
2 Tbsp balsamic vinegar
1/4 c. sugar
1/4 tsp. black pepper (fresh ground preferred), or to taste

Place strawberries in bowl, cutting larger ones in half. Drizzle vinegar over top. Sprinkle sugar over the top. Cover and let sit out (NOT in refrigerator) for 1-4 hours (not more). Put pepper on just before serving. For a sugar free version you can use stevia packets or splenda and just do it to taste.

*this might sound like a very strange recipe but it is delectable.

Cake Mix Cookies- Easiest cookies ever

1 box cake mix- any flavor

1/2 c. butter/margarine

1 egg

Mix it all together until fully moistened. Bake at 350 for 9-12 minutes. Taste great plain or with frosting. You could even make them into sandwich cookies.

Makes about 2 doz.

Cherry Fluff Jello

Wes hates Jello but really likes this dessert/salad...

6 oz cherry Jello
1 large can crushed pineapple
1 large can red cherry pie filling
3 oz vanilla instant pudding
2 C Cool Whip

Combine Jello w/ 2 C boiling water. (Do not add 2 C cold water), instead add crushed pineapple with juice and cherry pie filling. Mix well and pour into a 9 X 13 pan, and chill until firm.
Combine pudding with 1 C milk and wait until slightly thickened.
Add 2 C Cool Whip. Stir until well blended. Spread over set Jello. Chill.

Serves 8 – 10

Funfetti Cookies

I found a new recipe for cookies that are so yummy! And so easy to make. Addi and I made the Funfetti cookies and took them to Ben at the station and the firefighters inhaled them.

Go buy the Pillsbury Funfetti cake mix and the recipe is on the side of the box. I will give it to you too!

1 box of Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs
1/2 can of Betty Crocker Rainbow Chip Frosting (this frosting is so good, but is not in all grocery stores. You can also get the Funfetti Frosting)

1. Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake at 375 degrees for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. Spread frosting over cookies.

Makes 3 dozen cookies

Raspberry Coffee Cake

I use the Trader Joe's Multigrain Baking & Pancake Mix. The side of it has a recipe for a blueberry coffee cake and this was my version. Also, I don't keep buttermilk around but instead use dry buttermilk that I keep in the fridge and mix it with water according to the directions.

This is really yummy served warm with a tiny bit of whipped cream on top.

1 egg
1 c. buttermilk
3 T. oil
2 1/2 c. baking mix
1/2 c. sugar
1 1/2 c. fresh raspberries

In a large bowl, whisk together egg, buttermilk, and oil.
Stir in baking mix and sugar just until moistened.
Fold in berries.
Spread batter into an 8x8 square pan coated with cooking spray.
Bake 45-50 minutes at 350 or until top is golden brown and a wooden toothpick in center comes out clean.
Let cool in pan 10 minutes. Serve warm.

Applesauce Bars

This is my Grandma Horn's recipe. I think I am going to make them for the potluck at the park tommorow. I usually omit the nuts and I'm not sure if I have any raisins so I'll probably give it a whirl without the raisins too. I took them once to a big playgroup get-together and they were a big hit.

Applesauce Bars

2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon cloves, ground
3/4 cup chopped nuts
1/2 cup raisins
1 cup applesauce
1 cup sugar
3/4 cup oil
1 teaspoon baking soda
Cream Cheese Frosting
3 ounces cream cheese
1 tablespoon butter, softened
1 teaspoon vanilla
2 cups powdered sugar
milk, as needed

1. Place flour, cinnamon, salt, allspice, cloves, nuts, and raisins in large bowl and mix well
2. Combine applesauce, sugar, oil, and soda in small bowl and mix well
3. Pour applesauce mixture into flour mixture and mix well
4. Pour onto greased cookie sheet and bake 20 minutes at 350.
5. Frost with Cream Cheese Frosting while warm
7. For frosting:
8. Beat cream cheese, butter, and vanilla on low speed until light.
9. Gradually add powdered sugar and beat until fluffy
10. Add milk if necessary to make spreading consistency