Morning Glory Muffins

Repost from back in the day, aka 2017. I merged/purged my old My Life as Mama Jodi Blog over to this one, and some posts got lost in the transition. So resharing my morning glory muffins that is on my youtube channel.

Morning Glory Muffins

2 cups flour
1 cup white sugar
2 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp salt
1 cup grated carrots
1 cup grated zucchini
1 large grated apple
3/4 cup flaked coconut
1/2 cup dates, pitted and chopped
1/2 cup chopped pecans
3 eggs, beaten
2/3 cup vegetable oil
2 tsp vanilla


Preheat oven to 350°. Prepare muffin pans by either spraying or lining with muffins paper.

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.

In a second mixing bowl, combine the carrots, apples, coconut, dates and pecans. Stirn in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.

Spoon or scoop the batter into the prepared muffin pans. Bake for 18 to 20 minutes.

Makes about 18 muffins

Tasty Tuesday ~ Pull-Apart Chocolate Chip Cheesecake Crescent Christmas Tree

Pull-Apart Chocolate Chip Cheesecake Crescent Christmas Tree

**I halved the recipe for a smaller tree**

Ingredients
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
6 oz (from 8-oz package) cream cheese, softened
1/2 cup powdered sugar
1/2 cup semisweet chocolate chips

Directions
1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Separate dough into 16 triangles. Use pizza cutter or sharp knife to cut each triangle in half lengthwise to get 32 triangles.

2. In medium bowl, mix cream cheese and powdered sugar with spoon until well blended. Spoon a generous teaspoon of the cheese mixture on shortest side of each triangle; add a rounded 1/2 teaspoon chocolate chips.

3. Roll up each crescent, starting at shortest side of triangle and rolling to opposite point. Using photo as a guide, place crescents next to each other in tree-shaped pattern on cookie sheet, starting with top and working way to bottom trunk.

4. Bake 15 to 20 minutes or until deep golden brown. Sprinkle with additional powdered sugar, if desired.

Tasty Tuesday ~ Turtle Brownies

Another fun dip mix recipe that I picked up a few weeks back. The Caramel Apple Dip Mix. There is a website for the dip mix here

Ingredients
1 (19oz) chocolate browine mix (plus the ingredients to make the brownies)
1 cup 8 (oz) cream cheese, softened
1 cup pecans, chopped

Directions
Make brownies according to the package directions. I baked mine in an 8x8 pan. Cool slightly

Combine dip mix and cream cheese. Spread on top of brownies. Top with pecans. Refrigerate for 2 hours before serving.

Tasty Tuesday ~ Whole Grain Get Up and Go Bars

Whole Grain Get-Up-and-Go Bars

Ingredients
Cooking spray
1 1/4 cups regular oats
1 cup chopped dried fruit, such as strawberries, cherries, blueberries or cranberries
3/4 cup firmly packed brown sugar
1/2 cup whole wheat flour, preferably pastry flour
1/2 cup sliced almonds or sunflower seed kernels (I used a 1/4 cup of each)
1/4 cup wheat germ or ground flax seed
2 large egg whites, lightly beaten
3/4 cup Vanilla Bean Greek Yogurt or any fruit Greek Yogurt
2 tablespoons Cabot Salted Butter, melted
1/2 teaspoon almond or vanilla extract


Directions
PREHEAT oven to 350°F. Coat 8-inch or 9-inch square baking dish with cooking spray.

COMBINE first 6 ingredients (through wheat germ) in a large bowl.

BEAT egg whites lightly with fork in a small bowl; stir in yogurt, butter and extract. Add to dry ingredients, stirring well to combine.

SPREAD mixture evenly in prepared baking dish. Bake for 20 to 30 minutes or until set all the way to center and lightly browned on top. Let cool and cut into bars.

Note: These bars are soft and chewy. If crisper, drier bar is preferred, place cut bars on baking sheet and bake at 200°F for an additional 1 ½ hours.

Tasty Tuesday ~ Apple Taquitos

Apple Pie Taquitos

Ingredients

Apple pie filling (1 can)
12 medium soft flour tortillas
1/4 cup butter unsalted, melted
1/2 cup sugar
1 tsp cinnamon


Instructions

Preheat oven to 350 F degrees. Brush a 9x13 baking dish with some of the melted butter.

In a shallow plate mix together the sugar and cinnamon.

Empty the can of pie filling onto a cutting board and chop the apples into smaller pieces with a knife.

Lay a tortilla flat and top with a couple tablespoons of the apple pie filling. Tightly roll up the tortilla. Brush the taquito with butter the roll it through the sugar/cinnamon mixture. Place the taquito in the prepared baking dish.

Repeat with remaining tortillas and apple pie filling. You should have enough filling for the 12 tortillas.

Bake for about 15 minutes or until the taquitos start to get golden on top.

Serve with caramel sauce if preferred.

Tasty Tuesday ~ Apple Muffins with Crumb Topping

Apple Muffins with Crumb Topping Recipe

Ingredients
For the Crumb Topping:
3 tablespoons Granulated Sugar
3 tablespoons Brown Sugar
1/2 cup All-Purpose Flour, Plus 3 tablespoons
1/2 teaspoon Cinnamon
pinch Salt
5 tablespoons Unsalted Butter, Melted


For the Muffins:
1 cup Peeled and Chopped Apples
3/4 cup Granulated Sugar
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 teaspoons Cinnamon
2 large Eggs
4 tablespoons Unsalted Butter, Melted
1/4 cup Canola Oil
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract


For the Glaze:
1 cup Powdered Sugar
2 tablespoons Milk


Directions
Preheat the oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray, or line it with paper liners and set aside.

Make the crumb topping - in a small bowl, combine the sugar, brown sugar, flour, cinnamon and salt. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.

In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined.

Add the apples, folding in gently, until just combined.

Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.

Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.

Tasty Tuesday ~ Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars

Ingedients
1 18 oz roll refrigerated chocolate chip cookie dough
8 oz cream cheese, softened
½ cup granulated sugar
1 egg, room temperature
½ tsp vanilla extract

Instructions
Preheat oven to 350 F.

Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.

Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.

Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.

Add in the sugar and beat until combined.

Beat in the egg and vanilla extract until smooth.

Pour the cheesecake filling over the top of the cookie dough base.

Crumble the remaining cookie dough over the top.

Bake for 30 to 35 minutes. Let cool completely before cutting into bars.

Tasty Tuesday ~ Chocolate Scotcheroos

Ingredients
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Rice Krispies® cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

Directions
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Hot Pink Lemonade

Ingredients

1 cup water
2 cups white sugar
2 1/4 cups fresh lemon juice
7 cups cool water
2 cups ice
3/4 cup blueberries (I blended mine, to get the color more to my liking)

Directions

Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear.

Remove from heat and stir in the lemon juice.

Pour 7 cups of cool water and ice into a serving pitcher.

Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

Tasty Tuesday ~ No Bake Chocolate Eclair

I made this for Mother's Day and it was a hit. So quick and easy to make!

No-Bake Chocolate Eclair Dessert

Ingredients
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream}
1 (14.4 oz) box graham crackers

Topping:
1/3 c. unsweetened cocoa powder
1 c. granulated sugar
1/4 c. milk
1/2 c. butter {1 stick}
1 tsp. vanilla extract

Directions
FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip.

Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

FOR THE TOPPING: Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

Pour chocolate topping over the top layer of graham crackers. Spread evenly to completely cover graham crackers.

Refrigerate over night.

Tasty Tuesday ~ Apple Pie Bread with Cinnamon

I am loving all of the recipes that others keep sharing on Facebook. This one is another hit! It smells soooo good!

Warm Apple Pie Bread with Cinnamon

Ingredients
⅔ cup brown sugar, divided
½ tablespoon ground cinnamon
⅓ cup white sugar
¼ cup butter, softened
¼ cup applesauce (note: you can use ½ cup butter and skip the applesauce if you prefer)
2 eggs, well beaten
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
⅓ cup milk
1 large or 2 small apples, peeled and chopped
1 tablespoon butter, melted

Instructions
Preheat oven to 350 degrees. Grease and flour an 8x4 loaf pan

Combine ⅓ cup of the brown sugar and cinnamon in a small bowl and set aside.

With mixer on medium, cream white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce (if using), beaten eggs and vanilla.

Stir together flour and baking powder. Add flour to egg mixture along with milk and stir just until combined. Do not overmix!!

Pour half of the batter into a greased and floured loaf pan. Sprinkle with ½ of the apples and ½ of the cinnamon mixture.

Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining cinnamon mixture.

Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean.

Let cool 10 minutes and remove from pan.

Outrageous Lemon Lovers Trifle

I saw this on Facebook, and knew I would be making this for Easter, as my father inlaw loves anything lemon. I have never made a from scratch recipe for pound cake, as I usually just buy an either already made pound cake, or just use a box mix. I will definitely be making my pound cakes from scratch from now on!

The first part will be for the pound cake, then the recipe that follows will be for the trifle part.

Lemon Lovers Pound Cake

Ingredients
3 cups all purpose flour 1 [3.4 oz] box instant lemon pudding
1 tsp baking powder
¼ tsp salt
3 cups granulated sugar
2 sticks [1 cup] butter, melted
½ cup vegetable oil
1 Tbsp lemon zest
2 tsp lemon extract
1 tsp pure vanilla
5 large eggs
1 cup of milk

While I didn't use a glaze for this recipe, you can make this and add to it if you just want to enjoy the pound cake by itself.

For the creamy lemon glaze:
2 Tbsp lemon juice
1 Tbsp heavy cream
2 tsp lemon zest
1 cup powdered sugar

Instructions
Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside.

Sift together the flour, pudding mix, baking powder and salt, set aside.

In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.

Lower the speed of the mixer and add the eggs one at a time beating well after each addition.

Begin to add the sifted dry ingredients alternately with the milk. Mix well.

After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.

Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.

Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.

Test the center with a toothpick and if it shows moist crumbs, remove from the oven.

Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.

To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.

Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.

Drizzle over the cooled cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Now for the trifle part

1 Lemon Lovers Pound Cake, cut into 1-inch cubes
½ cup granulated sugar ½ cup fresh lemon juice
1 (2.7 oz) box Dream Whip
3 cup very cold whole milk, divided
2 (3.4 oz) boxes instant lemon pudding mix
16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream
2 Tbsp grated white chocolate
Lemon slices and sprigs of fresh mint for garnishing

Instructions

In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.

In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.

Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.

To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of lemon cream and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.

Sprinkle the top with grated white chocolate and garnish with lemon slice and fresh mint if desired.

Chill thoroughly for at least 4 hours prior to serving.

And just a few cute pictures of my uncle who wanted my dessert all to himself on Easter

Texas sheet cake

Was in a baking mood over the weekend. Make this Texas Sheet cake for our church potluck.

Texas Sheet Cake

2 cups flour
2 cups sugar

Mix flour and sugar, set aside.
1 stick butter
4 TBSP cocoa
1/2 cup crisco
1 cup water

Sauce pan combine butter, cocoa, crisco and water, bring to a boil. Mix in with the flour/sugar mixture. Add eggs, soda, milk. Mix well.
2 eggs
1 tsp baking soda
1/2 cup butter milk

Bake 400 degree for 12-15 mins. Cool.
Frosting.
1 stick butter
4 TBSP cocoa
6TBSP milk
1 tsp vanilla
1 pound powdered sugar

Mix in a sauce pan, bring to a boil, pour over cake while still warm.

Enjoy

Cherry Bonbon Cookies

Ingredients
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries

GLAZE (I used frosting and red/green sprinkles for mine this time):
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar

Directions
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture.

2. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool.

3. For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.

Cherry Crisp

When you have a craving for a sweet dessert, and find a can of cherry pie filling in the pantry. Mmmmm

Ingredients

1 (21 ounce) can cherry pie filling
1/2 cup all-purpose flour
1/2 cup rolled oats
2/3 cup brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 cup chopped pecans
1/3 cup melted margarine
Directions

Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 2 quart baking dish. Pour pie filling into the dish, and spread evenly.

In a medium bowl, mix together flour, oats, sugar, cinnamon, and nutmeg. Mix in melted margarine. Spread over pie filling, and sprinkle with chopped pecans.

Bake in the preheated oven for 30 minutes, or until topping is golden brown. Allow to cool 15 minutes before serving.

REESE’S KRISPIE NO-BAKE COOKIES

REESE’S KRISPIE NO-BAKE COOKIES

1 cup sugar
1 cup corn syrup
1 1/2 cup creamy peanut butter
4 1/3 cup Rice Krispies
1 cup chopped Reese’s Peanut Butter cups, chopped (I used the mini ones and quartered them but you can use any size)
1/3 cup semi-sweet chocolate chips


Melt sugar, corn syrup and peanut butter in a saucepan over medium heat. Stir until smooth and then remove from heat. Add the Rice Krispies and stir to combine. Add the chocolate chips and stir until well mixed. Wait 1-2 minutes and then add the chopped Reese’s cups, gently folding them in so that you don’t smash them too much. Drop rounded teaspoons (I used a cookie scoop) of the mixture onto a cookie sheet lined with wax paper. Let cool and then enjoy!

Mini Pumpkin Butterscotch Muffins

Prep 15 m Cook 10 m Ready In 25 m

Ingredients

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.

2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.

3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

Apple Pie Bake

I saw this video on the apple pie bake on facebook, and saved it to try for a later time. Oh.My.Yumminess!! I didn't have any ice cream, but its good without it!~ The next time I make it, I will be doing a half recipe.

Fresh out of the oven

INGREDIENTS

Serves 4–6

2 packs cinnamon roll dough with icing
4 eggs
½ cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter
2 granny smith apples, diced
1 cup brown sugar, packed
Vanilla ice cream


PREPARATION

Preheat oven to 375°C. Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.

In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.

In a pan over medium heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.

Sprinkle the cinnamon roll dough pieces evenly in a 9×9 baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.

Bake for 25–30 minutes, until golden brown. Serve with ice cream!


Bon appetite

Cherry Crisp

Cherry Crisp

Ingredients

1/2 cup flour
1/2 cup rolled oats
2/3 cup brown sugar
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup melted butter
1 can cherry pie filling.

Preheat oven to 350 degrees. Lightly spray and 8 x 8 baking dish. Spread the pie filling in the pan.

Mix flour, oats, brown sugar, cinnamon and nutmeg together. Add the melted butter, mix together until crumbly.

Sprinkle over the pie filling. Bake for 30 minutes, let cool for 15.

Enjoy with a scoop of vanilla ice cream.

Titus 2sdays

I am joining a new meme for Tuesdays. Darlene over at The Time Warp Wife has put together a fun little link party for this meme. Here is what she has to say about it:

"Today and every Tuesday, I want to invite bloggers to link-up any blog posts that will encourage women to joyfully live out their roles as wives and keepers of their homes I’m looking for posts on marriage, parenting, housekeeping, recipes, etc."

This is my favorite Pampered Chef recipe to make for my guys; its good anytime of the day, not just for breakfast!

Ham 'N Eggs Brunch Braid

Ingredients:
4 ounces cream cheese
1/2 cup milk
8 eggs, divided
1/4 teaspoon salt
Dash ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons sliced green onions with tops
1 teaspoon butter or margarine
2 packages (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced deli ham
1/2 cup (2 ounces) shredded cheddar cheese

Directions

1. Preheat oven to 375°. Place cream cheese and milk in bowl. Microwave on HIGH 1 minute; whisk until smooth. Separate 1 egg and reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onions to egg mixture; mix well.

2. Melt butter in large sauté pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

3. Unroll crescent dough; do not separate. Arrange dough on stone pan with longest sides of rectangles across width of baking stone. Roll dough to seal seams. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Arrange ham evenly over center of dough. Scoop egg mixture over ham. Grate Cheddar cheese over egg mixture.

4. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough. Bake 25-28 minutes or until deep golden brown.