A Nut-Free Fall Treat: Apple Crisp

The dip in the temperatures today sure makes it feel like fall has arrived.  The little lady and I decided to stay snuggled up in our warm, dry house today and naturally, bake something yummy!  Today we opted for one of my favorite fall treats:  apple crisp.

My mom always made amazing apple crisp and I must admit, I have been able to follow in her footsteps.  This yummy dessert is nut-free and the topping is so delicious you'll have a hard time stopping at one piece.

So, from our house to yours, here's our version of apple crisp.  Enjoy!

Apple Crisp

6-8 apples (4 cups), peeled and thinly sliced
1 c. sugar
3 T. flour
1 t. cinnamon

Topping
1 c. quick oatmeal
1 c. brown sugar
1 c. flour
2/3 c. butter (not straight from the refrigerator, but not too soft)

In a bowl, mix the apples, sugar, flour, and cinnamon.  Set aside.  In a separate bowl, mix oatmeal, brown sugar, flour together.  Chop the butter through the mixture.

Lightly spray or rub oil in a pan.  Put in apple mixture, sprinkle topping mixture on top and back for 45 minutes in a 350 degree oven.  Top with Cool Whip or vanilla ice cream.

*May also substitute cherry pie filling or rhubarb for another yummy option

I've Been Holding Out...

Okay, I have a little secret...I've been holding out on you.  Last year I did not share my favorite fall recipe with you:  pumpkin bars.  These bars are so delicious you can't just stop with one.  We've made them in my family for years.  I won't hold out any longer!  Here's the recipe!

Pumpkin Bars

4 eggs
2 c. sugar
2 c. pumpkin (small can)
3/4 c. butter
2 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. cinnamon

Cream sugar and margarine, add eggs and pumpkin and mix.  Add dry ingredients and mix well.  Pour into greased and floured jellyroll pan.  Bake for 25 minutes at 325 degrees.  Top with cream cheese frosting.  Enjoy!

Monday Craving: Cherry Bars!

I only have a few more weeks to enjoy indulging in the pregnancy cravings, so I better take advantage of it, right?  Over the weekend I made our green Jello cake and have had my fair share of it (I'm saving one more piece for tonight!).  It is spring break for my kindergartener this week and I'm on my own with the three kiddos until Friday, so I think I deserve a treat!  

I was flipping through my recipe book the other day and came across a recipe for Cherry Bars.  I love them, my husband does not, so we'll see where the kids stand.  He doesn't like the texture of cherries, so it's no surprise these don't top his list!  I think I'll be making a quick trip to the store tomorrow to pick up a few things to make these.

Cherry Bars

1 cup butter
1 1/2 cups sugar
4 eggs
1 t. vanilla
2 c. flour
dash of salt

Cream butter and sugar.  Add eggs one at a time.  Beat well.  Add vanilla, flour, and salt.  Mix well.  Spread in a greased jelly roll pan.  Spoon one can cherry pie filling on top.  Bake at 350 degrees for 25 minutes.  When cool, sprinkle with powdered sugar or vanilla glaze.

Note:  I spread thin layer on bottom of pan.  Then pie filling and then drop remainder of dough in small portions on top and spread with knife as best I can.  Yum!!!

St. Patrick's Day Fun

You would think Christmas is coming!  My kids are so excited about St. Patrick's Day and I'm not really sure why, as we don't make a big deal out of it.  Our oldest son has been playing "leprechaun" which entails dumping all of the toys all over the floor and turning all of the chairs upside down.  Needless to say, after one round of the game, he was forced to clean it all up himself and we ended that little bit.  Since then, they have been devising ways to set traps for the leprechauns by baiting them with Lucky Charms and they can't wait to see what mischief they will cause.  I guess we better plan something!

I haven't been feeling super crafty lately, but did provide them with three green cut-out hearts and had them piece them together into shamrocks.  We've also printed off a few coloring pages to make our house a little more festive.  They really are all into this holiday!

Our little craft project

For a little fun, I thought I'd share a recipe that you could make for a St. Patrick's Day dessert.  When I was young, I would beg my mom to make this cake.  I've made this for my kids before and they aren't huge fans, but I might make it this year anyway (I know I will eat it up!).  You can substitute any Jello flavor to go with any holiday or occasion.

Jello Cake

Yellow cake mix
1 small package Jello (green for this one!)
1 c. boiling water, add Jello and stir for two minutes
1/2 c. cold water, add to Jello

Cake extender:
1 c. flour
3/4 c. sugar
1 t. baking powder
1/2 c. oil
2/3 c. water

Mix cake mix per box instructions.  Add extender.  Pour into a 9X13 cake pan and bake according to package instructions, but add 10-15 minutes to cake time (due to adding the cake extender).  Let cool.  Using a wooden spoon handle, poke holes on top of the cake.  Pour in the Jello.  Chill 3-4 hours.  Top with Cool Whip-go ahead, dye it green (and fruit if desired).  *Sometimes I have made a package of vanilla pudding and mixed that in with the Cool Whip to spread on the top.  Enjoy!

It's Friday! Celebrate the Weekend With This Cake!

Life around our house has just not been the norm the past few weeks.  Now my husband is down with a nasty virus and I'm praying my turn isn't next (though I wouldn't mind being stuck in a room by myself all day to sleep and read!).  Luckily he tested negative for influenza, but it is awfully similar.  I'm hoping we can have a feel-good week around here soon!

Next weekend is his birthday.  We don't do much for our birthdays anymore (which is lame, I know), but I will cook him one of his favorite meals and make a cake with the kids' help.  This year we'll probably make something simple, like chocolate cake or cupcakes, and put some frosting and sprinkles on top.  Back when we were in college, I used to make him this cake for his birthday.  I haven't had it in years, but it is so delicious!  If my kids would eat it, I would make it this year, but the simpler the better for them!

Happy Friday!

Better Than Sex Cake

1 package Devil's Food cake mix
1 can sweetened condensed milk
1 jar/bottle caramel ice cream topping
1 container Cool Whip
1 package Heath Bar pieces (optional)

Bake cake according to package directions in a 9x13 inch cake pan.  Let cool for about 5 minutes.  Poke holes in cake with a round-handled wooden spoon every couple of inches (if you don't have one, use a fork).  Mix together sweetened condensed milk and caramel in a bowl.  Pour over top of the cake and let sink into the holes, making sure to cover completely.  Spread Cool Whip over top of cake.  If desired, sprinkle Heath Bar pieces on top.  Keep in refrigerator.

*After typing this all out, I must find an excuse to make this!

Holiday Desserts (That Aren't Cookies!)

This year I am bringing dessert to my grandmother's house for Christmas Eve.  Since we will be sharing our cookies as well, I wanted to make some desserts that weren't rich.  I decided on a berry trifle and a frozen lemon lime dessert.  I thought I'd share those with you today in case you are looking for something a little different this holiday season.

Berry Trifle

One angel food cake
1 large container Cool Whip
1 large package instant vanilla pudding
Strawberries
Raspberries
Blueberries

This is best made the day of your event, as it tends to get soggy if it sits too long.  Make angel food cake (or buy one!).  Cut into small square pieces.  Make pudding per package directions and set aside.  Wash and cut up all fruit.  Layer cake, berries, pudding, and Cool Whip in a clear, round glass bowl (I have a large, flat-bottom bowl I like to use).  Repeat until you have used up your ingredients, reserving a few berries to put on top of the Cool Whip on the top layer.  Dish out with a spoon.

Frozen Lemon Lemon Lime Dessert
(from Taste of Home)

1 1/2 c. graham cracker crumbs
14 T. butter melted, divided
1 1/4 c. sugar, divided
1/2 gallon vanilla ice cream, softened
1 quart lime sherbet, softened
2 eggs, lightly beaten
1/4 c. lemon juice

In a large bowl, combine the cracker crumbs, 7 T. melted butter, and 1/4 c. sugar.  Press into an ungreased 9x13 pan.  Freeze until firm.  In a large bowl, combine ice cream and sherbet until mixed.  Pour over crust and freeze until firm.

In a heavy saucepan, combine the eggs and remaining sugar.  Stir in the lemon juice and remaining butter.  Cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon.  Cover and refrigerate until cool.

Spread over ice cream mixture.  Cover and freeze for 3 hours or overnight.  May be frozen for up to two months.

Just before serving, remove from the freezer and cut into squares.