What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures). I knew I wanted to make something sweet, and stumbled upon this recipe from sixsistersstuff.com. As ususal, I did some changes, but they were not very big at all.
I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on. But for those of you that like or need more sugar….go ahead and add it.
Oven: 350 Bake Time: 30 min Yield: 9 x 9
- 1 box Funfetti cake mix
- 1/4 c vegetable oil
- 1 egg
- 1/2 c milk
- 1/8 c rainbow sprinkles
- 1/2 c white chocolate chips
- Sprinkles for the top
- Frosting (see recipe below)
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk slowly – you want the batter to remain as dense as possible.
- Then mix in the rainbow sprinkles and white chocolate chips.
- Spray pan (9×9″ pan) with non-stick cooking spray.
- Dump batter in pan and spread to the edges.
- Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
- Frost when cooled (Note: Optional).
- 1/4 c butter, softened
- 2-3 T milk
- 1 t vanilla
- 2 c powdered sugar (more or less depending on how thick/runny you like it)
- 3-4 drops food coloring to get desired color
Combine all ingredients until well-blended. Spread on top of blondies.
Last year I froze over 100 cups of rhubarb. Yep, I over did it. I was tired of the same ol’ thing….bread, cake, muffins. Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.
Oven: 325 and 300 Bake time: 90 minutes (total time 9 hours) Yield: 16 servings
- 8 c frozen rhubarb** (or 4 c fresh rhubarb)
- 3/4 c sugar
- 1/4 c water
Crust & Topping
- 2 c flour
- 2/3 c brown sugar
- 2/3 c cold butter
Cream Cheese Mixture
- 2-8oz packages cream cheese, softened
- 2/3 c brown sugar
- 2 eggs, room temp
- 1-8 oz container sour cream
- Heat filling ingredients** to a boiling over medium heat. Reduce heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat and set aside.
- Heat oven to 325.
- Mix crust and topping ingredients with fork until crumbly. Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes. Cool crust for 10 minutes.
- Reduce oven heat to 300
- Beat cream cheese and brown sugar until blended.
- Add eggs, one at a time, beating just until blended.
- Add sour cream and blend.
- Pour filling over crust and top with rhubarb filling.
- Sprinkle remaining crumb mixture over top of fillings.
- Bake at 300 for 55 to 65 minutes. Turn oven off and open door 4 inches.
- Leave cheesecake in oven for another 30 minutes.
- After removing from oven, run knife around edge of pan to loosen cheesecake.
- Cool on cooling rack another 30 minutes.
- Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling. I generally double the amount of frozen rhubarb if recipe calls for fresh.
I LOVE chocolate. LOVE, LOVE, LOVE it!! As does my youngest son but the others in the house, not so much. So making a full size cake generally means that half will end up in the garbage. I found this recipe on Pinterest (which is an addiction to me)…and of course changed it just a bit. You can serve it with cool whip, cream or my favorite fudge and ice cream.
- 1 egg
- 1/4 c. powdered sugar
- 1 T. cocoa powder
- Handful of chocolate chips (milk chocolate or white chocolate or peanut butter)
- In mug combine egg, powdered sugar and cocoa powder.
- Whisk together until well mixed.
- Add chocolate chips and combine.
- Microwave for 50-60 seconds (do not overcook!)
- ENJOY with selected topping(s)! (Can eat directly out of the mug or if you choose–dirty another dish)
It has been way to long since I have posted anything and for that I apologize. As with anything a person does, life just happens. I hope to get back into posting at least once a week.
As I write this, I have 3 little boys running around crazy. Thus I am wondering if I should have shared the bars in this blog with them….oh well as it’s too late now! I guess they did enjoy them and that is all that matters.
Oven: 350 Bake Time: 30 minutes Yield: 9×13
- 2 c. white sugar
- 5 eggs
- 1 1/3 c. flour
- 1 c. oil
- 1 t. vanilla
- 1/2 c. cocoa
- Dump all ingredients together and mix.
- Spread into a greased cake pan.
- Sprinkle 1 c. chocolate chips on top; do not stir.
- Bake at 350 for 30 minutes.
- Remove from oven and place on cooling rack until cool.
Cheesecake is good. Oreos are good. Combine them….and oh my!!
Oven: 275 Bake Time: 25 min Ready To Eat: 4 ½ hours Yield: 12
- 22 Oreos: 16 left whole, and 6 coarsely chopped
- 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
- 1/2 c sugar
- 1/2 t vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 1/2 c sour cream
- Pinch of salt
- Preheat oven to 275 F.
- Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
- Place 1 whole Oreo in the bottom of each lined cup.
- Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
- Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream and salt.
- Stir in chopped cookies by hand.
- Pour the batter into the prepared tins, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
- Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
Thanks to Cats World Kitchen for this great recipe.