I’ve decided that I will be posting my Treat Tuesdays on my new blog from now on. If you’d like the check it out please click here. Sorry if this will be confusing for a while. Hope you all are having a wonderful Tuesday and are getting ready for yummy Thanksgiving feasts!
Category Archives: Treat Tuesday
This recipe comes from my aunt. For the month of November I will be posting recipes that work with a Thanksgiving feast! I will start the month off with something sweet.
What you’ll need for the cake:
* 1 Cup Sugar
* 2 Eggs
* 1 Cup Canned Pumpkin
* 1/2 Cup Oil
* 1 Cup Flour
* 1 Teaspoon Cinnamon
* 1 Teaspoon Baking Soda
* 1/2 Teaspoon Baking Powder
* 1/2 Teaspoon Salt
Preheat your oven to 350 degrees. Grease a 9X9 pan. I don’t have one so I used what I already have. Beat sugar and eggs for 2 minutes. Add the pumpkin and oil. Beat together with the sugar and eggs. Add the remaining dry ingredients and beat for 1 minute. It should have a silky consistency. Bake for 25 – 30 minutes. Let the cake cool.
For the Frosting:
* 1 1/2 cups powdered sugar
* 4 Tablespoons Butter
* 1 Teaspoon Vanilla
If you think that will be too much frosting cut the recipe in half. You will mix all ingredients until the frosting is fluffy. When you first start mixing the frosting it will be crumbly, keep going it will turn out right! Frost the cake once it has cooled. Enjoy!
I love mashed potatoes and cottage cheese roast. Seriously, my favorite meal of all time. I could eat this every day for a month and never get sick of it. It’s what I always want my mom to make me for my birthday. This is my ultimate comfort food. So let’s get right to this.
For the Mashed Potatoes:
* 5-6 pounds russet potatoes, peeled and cut into chunks
* 4 dried bay leaves
* 2.5 cups of half & half
* 12 oz. mascarpone cheese
* 2-3 Tablespoons butter
Simmer potatoes and bay leaves in a large pot of water until the potatoes are falling apart when poked (about 20-25 minutes). Meanwhile, whisk milk, mascarpone and butter on low heat until simmering. Keep warm.
Drain potatoes and discard bay leaves. Return to pot over very low heat and cook, stirring until dried. Remove from heat and beat with a mixer until smooth. Beat in liquid mixture until smooth. Stir in salt to taste.
For the Cottage Cheese Roast:
* 4 eggs, beaten
* 1 large container cottage cheese
* 1 stick butter, melted
* 5 cups Special K Cereal
* 3-4 packages GW Broth (link here)
* 1 – 1.5 cups ground pecans
* 2 teaspoons Kitchen Bouquet
* 1 large onion diced (optional)
Mix everything together and pour into a greased pan. Bake for 1 hour at 350 degrees.
I’ve posted the recipe for cottage cheese roast before. If you’d like to view a step by step process here is the link). Those pictures aren’t beautiful. The meal is great. Serve with some rolls and your favorite veggie. I like corn and brussel sprouts; and we had that yummy Harvest Salad. Enjoy!
An InLinkz Link-up
Have I said that I love fall yet? Because I do! Every color is so rich and it’s gorgeous. I think the more beautiful your food presentation is, the better it tastes. I’m not a fan of butternut squash myself, but the rest of my family is pretty into it. This isn’t my recipe, it’s from one of my mom’s dear friends. She makes amazing food!
For the salad you’ll need:
* Spring salad mix
* Butternut squash
* Parmesan cheese
For the squash, cut it into cubes. Roast in the oven with olive oil and a little bit of maple syrup. You’ll roast for 20-25 minutes.
Mix the squash with the rest of the ingredients, then toss with the dressing.
For the dressing:
* 1 Cup of apple juice
* Couple of tablespoons of vinegar
Saute the juice and vinegar. Cook it down until it’s about 1/4 cup of liquid. Add a teaspoon of maple syrup and drizzle over the salad. Then enjoy and feel like you are continuing to be festive by eating a harvest salad in the fall!
An InLinkz Link-up
Pull out the stretchy pants, these are delectable! This was my Grammy’s recipe. I don’t make these often and when I made them last week I remembered why. I ate the entire pan by myself in 2 days! Pants are definitely fitting a bit tighter this week. Worth it!
Start by creaming together:
* 3/4 cup butter
* 1 1/2 cups sugar
* 3 eggs
* 1 teaspoon vanilla
Once that is nice and smooth, set that aside for a bit. Mix together:
* 1 1/3 cups flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3 Tablespoons baking cocoa
* 1/2 cup chopped nuts (optional, I don’t do this)
Mix the wet and dry ingredients together. Spread in a greased 9×13 pan. Bake at 350 degrees for 15-18 minutes.
Once the cake/cookie like mixture is done, sprinkle 4 cups of mini marshmallows evenly over the cake. Return it to the oven for 2-3 minutes; until the marshmallows are melted.
For the topping:
* 1 1/2 cups chocolate chips
* 3 Tablespoons butter
* 1 cup peanut butter
* 1 cup rice krispies (optional, I use sometimes, but is also good without)
Combine chocolate chips, butter and peanut butter in a sauce pan. Cook over low heat, stirring constantly until melted. Add rice krispies. Spread over the bars. Then refrigerate until the chocolate mixture hardens. Then enjoy in your stretchy pants because you will more than likely eat the whole pan.
An InLinkz Link-up