Category: DESSERTS

Cheddar Cheese Bread or Biscuits

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons poppy, celery OR caraway seeds (Your Choice)
1 egg
1 cup milk

Combine Bisquick and seeds and mix well. Add cheese and mix again. Whisk egg and milk together. Gradually add egg mixture to Bisquick mixture and mix until well blended. Spoon into a well grease loaf pan and bake 35-40 minutes at 350 degrees. If making biscuits either spoon drop onto a well greased cookie sheet or use a mini-muffin pan.

~*~Grandma's Oatmeal Chews~*~

2 cups oatmeal (quick or regular)
1 1/2 cups flour + 1/4 cup flour
3/4 cup brown sugar
1 teaspoon baking soda
1 cup butter, melted
1 cup Mrs. Richardson’s Butterscotch Caramel Ice Cream topping*
1/2 cup Mrs. Richardson’s Hot Fudge Ice Cream Topping*
1/2 cup golden raisins
1 cup Nestle’s milk chocolate chips**
1/2 cup walnuts

  • Preheat Oven to 350 degrees.
  • Generously spray the bottom of a 10×15 jelly roll pan (stainless steel cookie sheet).
  • Combine oatmeal, 1 1/2 cup flour, brown sugar, baking soda and butter. Mix until crumbly. Reserve 1+ cup of mixture. Press remaining mixture onto bottom of prepared pan and bake 15 minutes.
  • Combine butterscotch caramel topping with 1/4 cup flour and whisk until smooth. Drizzle this over prepared crust when removed from oven. In a complimentary pattern drizzle hot fudge. Top with raisins and chocolate chips and nuts if desired. Crumble reserve oat mixture over top.
  • Bake another 15 minutes. Cool completely before cutting into bars.

*You may need to microwave for 20-30 seconds so this is pourable
**I often interchange these for peanut butter chips for a little different flavor

Favorite Ingredient Friday

I’m trying to branch out this year on my blog. Cooking is an integral part of our everyday lives and can be fun and easy with a little prep. I thought that Favorite Ingredient Friday, hosted by Overwhelmed with Joy would be a fun and informative place to start.
This upcoming Friday Theme is ‘Pies’. So my recipe is for Black Bottom Banana Cream Pie, an original recipe I developed after a major banana and chocolate (2 of my most favorite ingredients) craving one day. It’s relatively quick and easy while giving the appearance that you spent all day in the kitchen. It’s a great dessert to serve to guests, they’ll think you spent all day preparing for them!

9-10″ deep dish pie plate sprayed with PURE – I like to use my Pyrex french white tart pan

4-8 Tablespoons butter

2-3 cups crushed gingersnaps and vanilla wafers mix (you decide which flavor you prefer)

1 regular size cool whip*

12 ounces semi-sweet chocolate

1 1/2 cups cold whole milk

1-5.1 ounce Jell-O Cheesecake flavored instant pudding

1/2 teaspoon rum extract

2 bananas

1 small baskets raspberries

1) Melt butter and mix into cookie crumbs. Push into bottom of pie plate firmly.

2) Melt 6 ounces of the chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth (microwave about 45 seconds, but you could use double boiler if you prefer melting the chocolate first and then adding cool whip). Spread on top of crumb crust.

3) Slice bananas and layer over chocolate layer saving a few for garnish if you like. If you save a few for garnish, be sure to douse them with lemon juice to prevent browning.

4) Mix together milk, rum extract and pudding mix. Whisk together until smooth and thick. Fold in 1/3 of the cool whip. Spoon over top of chocolate mixture.

5) Melt the other 6 ounces of chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth. Spread over pudding layer.

Chill at least 30 minutes before serving. Just before serving garnish with cool whip, banana slices and raspberries. For a more decadent looking dessert add a few pieces of shaved chocolate.

*When I first take the cool whip from the freezer I slice it into thirds pie style and it makes it easier to work with.