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Wednesday, February 27, 2013

Butterscotch Cookies with Burnt Butter Icing

A few weeks back a friend of mine (Hi Melissa) asked me for the recipe for Iced Amish Cookies. This was the recipe I thought of when she asked.  Ever since that day I have been craving these cookies.  They are super soft and yummy.  I love anything that has burnt butter icing on it.  Burning or Browning your butter gives the icing such a good flavor.  The cookies are so soft they remind me of cake.

Cally will be home this coming week for spring break.  Her and I have a trip planned to go to Amish County in northern Ohio next week.  We will be sure to take lots of pictures and sample lots of goodies so we can report back here next week when we return.

These Butterscotch Cookies With Burnt Butter Icing took 3rd place in 2008 for Best Cookie in the County at the Clark County Fair.

Butterscotch Cookies with Burnt Butter Icing

1/2 cup butter
1 1/2 brown sugar
2 eggs
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder
1 cup sour cream
1 teaspoon vanilla

(To make sour cream, I add 1 T vinegar to cream)
Cream butter and add sugar gradually,  Add well beaten eggs.  Alternate flour, baking powder, soda and salt with the sour cream.  Add vanilla.  Chill.  Drop by teaspoon on greased baking sheet.  Bake at 375 degrees for 10 minutes

1/4 cup butter
2 1/4 powder sugar
1 1/2 teaspoon vanilla
2 tablespoons hot water

Brown butter in sauce pan and remove from heat.  Add the rest of the ingredients and frost cookies.

Sunday, February 24, 2013

Lemon Pound Cake

I am a lucky girl ....... Billy and Cally are both home from College this weekend.  For lunch on Friday, Cally and I went to a place we had never been before.  It was Tea Berries.  Tea Berries is a cute little tea room.  They serve lunch daily.  I had a cup of loaded potato soup and a half ham croissant. Cally had a turkey bacon wrap and a cup of loaded potato soup.  The loaded potato soup was super delicious.  It was cream of potato soup with cheese and bacon on top.  Next time I make potato soup I am going to make the loaded version.  Our soup cups were served on a plate with a paper doily under them, it was such a girly lunch.  We loved it!

Tea Berries is know for their Orange Bread.  I had heard a lot about the bread but until Friday had not tasted it.  We brought home a loaf to share with the guys.  The bread was really good and reminded me more of cake than a loaf of bread.  It was real similar to my Iced Orange Pound Cake.

Lemon Pound Cake 
Duncan Hines

I package Duncan Hines Lemon Supreme Cake Mix
1  (3.4oz) instant lemon pudding
4 large eggs
1 C water
1/3 C oil

1/2 C Duncan Hines Lemon Creamy home-style frosting

Preheat oven to 350 degrees.  Grease and flour 2 loaf pans

Combine cake mix, pudding mix, eggs, water and oil in large bowl.  Beat at medium speed with electric mixer for 2 minutes.  Pour into pans

Bake 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes our clean.  Cool in pans for 25 minutes.  Invert onto heat resistant serving plate.  Cool completely.

For Glaze
place frosting in microwave safe bowl.  Microwave on high power for 10 to 15 seconds.  Stir until smooth.  Drizzle over cake.

Wednesday, February 20, 2013

Gooseberry Patch Blog Hop

Thursday, February 14, 2013

Happy Valentines Day

Happy Valentines Day!

Sugar Cookies
Girl who ate Everything

1 C sour cream
2 C sugar
1 C butter
4 eggs
1 t vanilla extract
6 C flour
3 t baking powder
1 t baking soda
1 t salt

Preheat oven to 350 degrees

Combine sour cream, sugar, butter, eggs and vanilla.  Beat for 2-3 minutes

Add dry ingredients and mix well.  Let dough chill in fridge for 25 minutes or until firm.

Roll dough out until about 1/4 inch thick and use cookie cutters to make shapes or circles

Bake until light golden brown, about 8-10 minutes (I baked for 8 minutes)

makes about 4 dozen

Dream Whip Frosting:

1 oz package of dream whip
1/2 C cold water
2 t vanilla
1 T butter
3 T whipping cream
2 C shortening
2 lbs powdered sugar
1 1/2 t almond flavoring

Combine dream whip, water, vanilla and almond flavoring with a mixer until combined on low, increase speed to high and whip until mixture begins to look fluffy.

Add shortening, whipping cream and butter.  Combine with mixer on low speed, scraping sides of bowl as needed.  Once combined mix on high for approximately 2 minutes.  It should look like frosting at this point.  Add powdered sugar, 1 cup at a time, mixing on low speed after each addition.

Tuesday, February 12, 2013

7 UP Cream Cheese Cake

7-Up Cream Cheese Cake


3 cups sugar
1 ¼ cups margarine or butter, softened
8 ounce cream cheese, softened
2 teaspoons Vanilla
1 teaspoon Lemon extract
1 teaspoon Almond extract
¾ cup 7-Up
1/8 teaspoon Salt
6 eggs
3 cups cake flour
2/3 cup Powdered sugar
1 tablespoon Lemon Juice


Heat oven to 325 degrees. Grease and flour tube pan, 10x4 inches. Beat sugar, margarine, and cream cheese in large bowl on medium speed until fluffy. Beat in vanilla, lemon extract, almond extract, 7-Up, and salt. Beat in eggs, one at a time.
Add cake flour, beat until smooth. Spread butter in pan. Bake tube pan about 1 hour 30min.; remove from pan and cool completely on wire rack.  

Mix 2/3 Cup powder sugar with 1 Tablespoon lemon juice, pour over cake

 Source: Jasmine Davis

Monday, February 11, 2013

Warm Lemon Pudding Cake

This cake was out of this world good.  After baking I let it sit for about a half hour before we ate it.  The warm lemon pudding was so yummy on a cold winter night.

Warm Lemon Pudding Cake
source  Mandy's recipe box

1 pkg yellow cake mix 
Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)

Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it.  Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Sunday, February 10, 2013

Chicken and Dumpling Soup

It has been a nice weekend.  The kids both came home this weekend.  On Friday Bill, Cally and I went to watch the Dayton Demonz.  They are a professional Ice Hockey Team in the Federal Hockey League.  Cally had given Bill the tickets for Christmas.  We do not know very much about the game of hockey but are enjoying watching and figuring it out.

our seats were in the middle of the ice rink and front row.  The action was amazing from the front row but it was also a little cold being that close to the ice.

This week on Gooseberry Patch Blog Hop, I have 4 of my recipes that were voted in the top 10.  Go on over to Gooseberry and see all the amazing here

On to the Chicken Dumpling Soup.  This tasted just like eating Chicken Pot Pie.  It was a real comfort food. Meijer had boneless chicken thighs on sale this week.  I had never cooked with them before but figured for soup that the chicken thighs would work just fine.  I loved the chicken thighs in this soup and I think from now on when on sale I will buy them instead of the breast and use them in soups.  The only thing I wish I would have done different is to make my own dumplings.  The quartered biscuits were just a little too tough.  I would have rather had my drop dumplings made with bisquick.  They then would have been light and fluffy.

Chicken and Dumpling Soup

  • 1 (10 3/4-oz.) can cream of chicken soup
  • 4 cups chicken broth
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 2 (15-oz.) cans mixed vegetables
  • 1 (12-oz.) tube refrigerated biscuits, quartered
  • Optional: pepper to taste

  • combine soup and broth in a 6 quart stockpot, bring to     a boil over medium-high heat, whisking until smooth.  Stir in chicken and vegetables; bring to a boil

    Drop biscuit quarters into soup.  Cover and simmer for 15 minutes.  Let soup sit 10 minutes before serving.  Sprinkle each serving with pepper if desired.
Monday, February 4, 2013

Southwestern White Chili

Southwestern White Chili is another one of our family favorites.  We eat ours with crushed up tortilla chips.  This recipe comes from the Clark County Fair Poultry Dish of the Day.  It was the 3rd place winner for 2004.

On a cold snowy day this Chili hits the spot!  We have had a lot of cold days lately and 2 more inches of snow today.

The only change I had to this recipe was that I cooked my chicken in the pressure cooker.  I put the cooked chicken and everything but the sour cream and whipping cream in a large pan. Following the recipe, I simmered uncovered for 30 min. removed from heat and added the sour cream and whipping cream.

Sunday, February 3, 2013

Game Day Fruit Salsa and Cinnamon Chips

Are you ready for some football?  We are getting ready here at the Jones house.  Cally and I are in the kitchen now making some of our Super Bowl food.

Last night Cally made this awesome Fruit Salsa and Cinnamon Chips.  The salsa is a little sour and really sweet on the cinnamon chips.  If you like fruit you will love this salsa combination.

With the 2 of us cutting up the fruit it did not take anytime at all to throw together.

We are back to the kitchen now and I will be updating and adding pictures as we go today up until game time so stay tuned for more yummy food ideas.

Fruit Salsa 
adapted from: The thread effect

2 kiwis, peeled and diced
2 Granny Smith apples – peeled, cored and diced
8 oz raspberries
8 oz black berries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:
10 (10 inch) flour tortillas
butter flavored cooking spray
cinnamon sugar:
1/.2 cup white sugar
1 tsp cinnamon
 In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 375 degrees.
Coat one side of each flour tortilla with butter flavored cooking spray.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet.
Bake in the preheated oven 8 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. 


1st picture is Charleston Cheese Dip...just need to add the crackers and pop it in the oven a little closer to game time.

2nd picture is the New York Cherry Cheesecake cooling out on my front porch

3rd picture is the pretzel dough rising for our pretzel bites

more to come.......

Here is the line up....

Pretzel Bites

New York Cherry Cheesecake
Charleston Cheese Dip
Fruit Salsa
Buffalo Chicken Bites
Apple Chimichangas
Southwestern White Chili

I will post recipes this week...........enjoy the game