Saturday, March 21, 2009

Ice Cream Cake

I have been making this for several years now for many different occasions. Everyone always wants to know how it's made. I then see my friends putting their own twist on it. It's so simple and quick and everyone will love it. Friends, have used crushed candy bars instead of peanuts, different favors of magic shell and I have even seen them layer it. It's the prefect the dessert that has a little salt and sweet together. :-)

Ice Cream Cake

11 ice cream sandwiches
1 (16 oz) cool whip, thawed
Salted peanuts
Chocolate Magic Shell

In a glass (freezer safe) 9x13 pan line the ice cream sandwiches side by side to cover the bottom of pan. You will have to cut the last one to make it fit.

Then cover the ice cream sandwiches with cool whip.

Sprinkle with salted peanuts and drizzle with Magic Shell.

Cover and freeze for at least 2-4 hours before serving.


Thursday, March 12, 2009

Best-Ever Chocolate Fudge Layer Cake

This is a new favorite. I get the "Food and Family" magazine in the mail and found this recipe inside awhile back. I have made this cake for 3 different occasions and it always goes so fast.

Best-Ever Chocolate Fudge Layer Cake

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Sliced Almonds

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.


(recipe and picture from

Friday, March 6, 2009

Taco Bake

This is a family favorite; it's my Mama's recipe. We always had people over at the house for different reasons and this is one of the things she would always make. Everyone always loves it.

Taco Bake

3 lbs Ground beef browned

1 onion, chopped

2 cans of sweet corn, drained

2 packs of taco seasoning

1 jar of Salsa

2 cups of Mexican Cheese

1 ½ sticks of butter, melted

1 cup of milk

1 cup of flour

Brown meat with onion, drain well.

Layer beef in bottom on 9x13 casserole dish.

Mix together corn, salsa and taco seasoning and layer on top of beef.

Layer cheese on top of corn mixture.

Mix butter, milk and flour. Pour over corn mixture and cheese.

Bake at 350° for 45 minutes or until golden brown.

Best served with sour cream.


(picture from

Monday, March 2, 2009

Sausage-Rice Casserole

I had to give this recipe a try because it had sausage and mushrooms; two of Scott's favorite things. He loved it. I often like to try new recipes. I can always tell how much he likes it. He will either tell me everyone who needs a copy of the recipe or he will talk about "the next time we have it." I hope your family enjoys it a much as we did. (sorry, no picture at this time).

Sausage-Rice Casserole

1 (6oz) box Uncle Ben's long-grain and wild rice
1 pound ground sausage
2 small onions, chopped
1 (4oz) can mushroom pieces
1 (10 3/4 oz) can condensed cream of mushroom soup
4 tablespoons (1/2 stick) butter

Preheat oven to 350°. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4 to 5 minutes; drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.


Sunday, March 1, 2009

Cinnamon Nut Crescents

This is a new favorite recipe. I have made them several times now and they go fast. They are so easy to make and it's so fast. Bake some up for breakfast or brunch and I'm sure everyone will love them. :-)

Cinnamon Nut Crescents

Prep Time 20 minutes

Bake Time 15-20 minutes
Makes 8

1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
2 tablespoons butter, softened
1/2 teaspoon cinnamon
1 package (8oz) refrigerated crescent dinner rolls
1/2 cup confectioners' sugar
2-3 teaspoons water or milk

1. Preheat oven to 350°. Cover a large baking sheet with parchment paper or aluminum foil. Combine brown sugar, walnuts, butter and cinnamon in a small bowl.

2. Unroll dough onto work surface and divide into crescents. Divide brown sugar mixture onto wide ends of crescents; spreading to within 1 inch of the point. Starting with wide end of each crescent, roll up loosely and shape into crescent. Place 1 inch apart on prepared baking sheet.

3. Bake rolls until golden brown, 15-20 minutes. Cool for 10 minutes on wire rack. Combine confectioners' sugar and water and drizzle over warm rolls.