Monday, November 17, 2014

Cake Pie - Pie Cake - Deliciousness!!

Vanilla Cake with a Banana Cream Pie Center Absolutely AMAZING!!

1 Box of Vanilla Cake mix
1 Box Vanilla Pudding
1 Pint Whipping Cream
1 2/3 cups water
3 tablespoons cornstarch
1 (14 ounce) can Eagle Brand Condensed Milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) pie crusts, baked
3 medium bananas, sliced

Bake the cake in a 9" round spring form pan and the pudding according to the directions.

I used the pre-package pie crust.  I put it in a 9" spring form pan.  I cooked the shell and then made the banana pie filling.

  1. Mix water and cornstarch until smooth.
  2. Stir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan or microwave.
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.
  6. Cool slightly (stirring occasionally).
Refridgerate the filling for 1 hour, then fill into pie crust.
  1. Pour 1/2 of filling on pie crust.
  2. Place sliced bananas on filling.
  3. Pour remainder of filling on the sliced bananas.

Once the cake has cooled, cut in half and spread set jello of the top of each half.

Cake with jello on both sides

Once the filling has chilled but the pie crust on one of the sides of the cake.  Fill Pie Crust.  Mix up whipping cream and sugar.
 Top the pie with whipped cream.  I had the lineman help me flip the cake top onto the pie.  It is easier with two people. 

 Frost with homemade whipped cream.  Chill for at least 1 hour before enjoying.

Side note-This cake pie is addicting!  Also, once the cake is assembled, there is not moving it, so assemble on whatever you will be serving it on.  It is heavy and takes up a lot of room in your fridge.  Too much cake pie for 2 people. 

Sunday, April 20, 2014

Carrot Cake Muffins

These were perfect for the Easter Weekend.

1 1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
3/4 cup packed  brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots
1/2 cup applesauce
1/2 teaspoon vanilla extract
1/2 cup finely chopped walnuts
1 cup raisins
4 ounces cream cheese at room temperature
3/4 cup confectioners' sugar
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in chopped walnuts and raisins.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.  If you do mini muffins about 11 minutes.

The Lineman's Wife

With an electric mixer, beat together the cream cheese and confectioners' sugar until smooth and creamy. Frost the cooled cupcakes.

Tuesday, March 25, 2014

Reese's Peanut Butter Cup Cookies

Nothing like a stormy day to cook delicious cookies!

1 cup unsalted butter                                                                     
1 cup crunchy peanut butter
1 cup white sugar                                                 
1 cup packed brown sugar                                                    
2 eggs                                                       
2 1/2 cups all-purpose flour                                                     
1 teaspoon baking powder                                                     
1/2 teaspoon salt                                                    
Pre-heat over to 375Cream together butter, peanut butter and sugars. Beat in eggs. Then add flour, baking powder, and salt. Stir into batter.
Roll into 1 inch balls and put into a muffin pan. 
Bake for about 10 minutes or until cookies begin to brown.

Remove from oven and place 1 Reese's Peanut Butter Cup in each cookie.  Let sit 5 minutes, then remove from pan and onto a cooking rack.

The Lineman's Wife

Sunday, March 23, 2014

Homemade Granola

Homemade Granola 
  • 1/2 cup almonds
  •  1/2 c up Pecans
  • 3 cups old fashioned oats
  • ½ teaspoon salt
  •  1/3 cup Raisins
  •  1/3 cup dried cranberries
  • ⅓ cup brown sugar
  • ⅓ cup honey
  • 3 tablespoons coconut oil
  • ¼ teaspoon vanilla extract
    Chop all the nuts

    Preheat Oven to 350 degrees.

    Mix all dry ingredients together.  Microwave the coconut oil and honey 40 seconds, stir until completely mixed.  Add the vanilla, and then slowly add to the dry ingredients stirring continually until mixed well.
     Place on parchment paper on a baking sheet.  Bake five minutes.
    When it comes out of the oven, slice into squares while still warm.  Remove the parchment paper and place on a cooling rack.

    Let is cool completely and enjoy!

    The Lineman's Wife

    Saturday, March 22, 2014

    Super Creamy Macaroni and Cheese



    1/2 cup butter
    1/2 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon garlic powder
    2 cups half-and-half
    2 cups milk
    2 (16  ounce) packages shredded sharp cheddar cheese
    1 (16 ounce) package elbow macaroni, cooked


    In a big skillet, melt the butter over medium-high heat.

    2 Whisk the flour in gradually until the mixture is smooth.

    3 Cook and whisk continually for 2 minutes.

    4 Add in salt, pepper, cayenne, and garlic; stir to combine.

    5 Gradually whisk in half-and-half and milk.

    6 Cook and whisk continually for 8-10 minutes or until mixture is thickened.

    7 Add in half of the sharp cheddar cheese; stir.

    8 Add in all of the extra-sharp cheddar cheese; stir until smooth.

    9 Take skillet off stove burner.

    10 Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.

    11 Sprinkle with the remaining sharp cheddar cheese.

    12 Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).


    Crockpot Baked Beans

    1 pound dry Pinto Beans                                                                    
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