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Pecan Pumpkin Dessert Squares

This is a recipe from Williams Sonoma, which I'm replicating here partially so I can bookmark it and never have to go in for a copy again.

1 package yellow cake mix (NOT lemon), set aside one cup
½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 tbsp milk
1 tbsp flour
¼ cup sugar
¼ cup butter, softened, softened
1 tsp cinnamon

Preheat oven to 350°F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan. Mix the jar of Muihead Peacan Pumpkin Butter with two eggs and milk. Pour over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkn layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2" squares. Serves 24.

:) It's super tasty, though I find that 1" squares work best, and then you get little tiny mouthfuls of deliciousness.

Protein Breakfasts

I don't know about you guys, but I am absolutely lost without a heavily protein based breakfast. So here are the recipes for my three most common breakfasts. :)

I don't measure things, so sorry about the vague measurements.

Beans and Spinach
Half a cup-3/4 cup of black beans or kidney beans (I use ones from a can)
1 cup of baby spinach (not compressed) ... can also be one handful
1-2 tablespoons of of organic/sugarless salsa
1 clove of garlic
olive oil

Heat olive oil in a fry pan. Chop and add garlic to pan, fry until you can smell it. Add beans, add salsa, add spinach. Cook until baby spinach has darkened.

two moreCollapse )

Two recipes for Velveeta fudge

I was first made aware of it from Paula Deen. XD

Here's the peanut butter one, which I made for Jenn:

Recipe!Collapse )

And the regular one. It actually looks just like chocolate due to the cocoa powder. I wish the pretty yellow of the Velveeta had stayed.

Recipe 2!Collapse )

I skipped the nuts in the last recipe as I never really like nuts in my food. Really the cheese isn't as strong as I'd personally like, because I really really LOVE Velveeta. XD It's more like a note in there. If you eat it and you think about the fact there's cheese in it, then you notice. Otherwise its pretty much just there to make it rich.

Miss you, Nikkie. <3

Dec. 7th, 2010

Hey guys.

Some of you may have heard it on Facebook, but I felt it needed to be mentioned here.

cattyhunts (previously totally fierce) passed away yesterday.

She was simply amazing, and amassed a huge online family. We'll all miss her very much.

<3 you, Nikkie.

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

Amounts for this recipe are not set and are dependant on how many you are making.

Crusty dinner rolls, as many as you choose
Eggs, large, one for each roll
Mixed herbs, chopped, such as, parsley, chives and tarragon, about a teaspoon for each roll
Heavy cream, 1 teaspoon for each roll
Salt and pepper
Parmesan cheese, grated, as much as you want to sprinkle on each roll

Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes.

Place tops on rolls and serve warm.

Mod Post

We have another sister site...fireupthegrill. It's another one of my 'culinary comm' creations....made for grillers.


I got this from Bobby Flay.

But I had to modify it. I didn't have blue cheese, so I used Blue Cheese salad dressing. And instead of cooking the bacon in a skillet, I did it on the grill. And we were out of buns so I put White Bread in the toaster.

Blue Cheese and Bacon burgerCollapse )

I has a question

I plan on making boxed chocolate cake *I'm putting PB in it* for my uncle when it comes up this weekend to stay w/me while my dad is out of town.

I want to pipe Marshmallow creme on top of the cake. Marshmallow Creme is very thick. Now I have Peanut Oil in the cabinet. And seeing how I plan on putting PB in both the cake mixture and the frosing, what would Peanut Oil + Marshmallow Creme be like texture wise and taste wise?

hallo fellow ontd-p foodies!

Not a recipe post, but I thought I could post this here and ask you culinarians here for help.

See, I'm aspiring to be a food writer, and I've decided to start a food blog in order to get some practise in under my belt.  Buuuut I need some help in the naming of said blog, or at least a few walls to bounce off of, and thus I would really appreciate any of you guys (really, I trust y'all's judgment) going to the poll at my personal journal, HERE, to vote/give me a hand.  Thanks!  (mods, if this isn't allowed, please feel free to delete.)

Also, because everyone likes a food-related post with a picture in it, here's the dinner I got from a local ramen house over spring break: