Rhubarb Upside Down Cake

 

Rhubarb Upside Down Cake

TOPPING
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
 
BATTER
3/4 cup sugar
1/4 cup butter, melted
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional

Directions

• Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
• Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish.

Swedish "Sweetheart" Kringler

Swedish "Sweetheart" Kringler

FIRST LAYER:
1 cup flour
1/2 cup butter
2 Tbsp cold water

1. Mix together all ingredients to form dough.

2. Form dough into heart shape on baking stone.

SECOND LAYER:
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 tsp almond extract

1. In a saucepan, bring water and butter to a boil. Remove from heat.

2. Mix in flour.

3. Beat in eggs, one at a time.

4. Add in almond extract.

5. Spread over the first pastry layer.

6. Bake at 375 for 1 hour.

FROSTING:
2 cups powdered sugar
3 Tbsp heavy cream
2 Tbsp softened butter
1 tsp almond extract

1. Mix together all ingredients and spread over cooled pastry.

2. If you'd like, you can top with toasted almonds.

Baked Chili Cheese Dogs

My husband LOVES Chili Cheese Dogs. . .but not me. He thinks there's nothing better than cranking open a can of fake chili, and smothering a hot dog in it. Top that with a slice of American Cheese. . .and it's heaven for him! I however, am not a fan of American Cheese either. But I found a meal idea online for a baked chili cheese dog and it actually looked good. Again. . .they were using canned chili and American Cheese.

This version of a Chili Cheese Dog, however, is doable for me! More than that, it's delicious! The first thing I had to do away with was the American Cheese. . .I traded that for a nice, sharp, Cheddar. Second thing that had to go was the canned Chili. I mean really, a meaty stew in a can? C'mon. I made a nice sweet/hot chili for dinner two days ago. . .and this is my leftovers! My pot of chili made just enough for dinner one night, lunch for Dave the next day, and these babies right here!

I bought some really good buns, slathered them lightly with a mayo/mustard mix, and then topped them with the dogs, chili, and cheese. I know the mayo/mustard combo may sounds weird, but trust me on this.

The fact that they're baked makes a "hot dog" actually feel like a special meal. The buns get just the right amount of toasty crunchiness to them. They're hit.

Baked Chili Cheese Dogs

8 hot dog buns
8 hot dogs ( I LOVE Nathans!)
2 cups of chili
1 1/2 cups of cheese
mayo/mustard mix

1. Split open buns, and spread the mayo/mustard mix on each one.

2. Top each bun with a hot dog, and place in a baking dish.

3. Top each hot dog with 1/4 cup of chili, and a heavy sprinkle of cheese.

4. Top with foil, and bake at 350 for about 45 minutes.

Reese's Peanut Butter Cup Cookies

Reese's Peanut Butter Cup Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 egg
1 3/4 cup flour
2 Tbsp milk
50 Reese's Peanut Butter Cups

1. Cream together butter, peanut butter, and sugars.

2. Add in egg, vanilla, and baking soda, and salt.

3. Mix in flour until incorporated.

4. Add in milk to thin out a bit.

5. Roll dough into 50 Tbsp size balls.

6. Spray a mini muffin pan with nonstick baking spray.

7. Put one dough ball into each cup.

8. Bake at 350 for 9 minutes.

9. Immediately press one Reese's Peanut Butter Cup into the center.

10. Let cookies cool completely and gently remove them from the pan.

Christmas Crunch

This is actually called "Puppy Chow" in my family. (For 11 months out of the year anyhow.) But in December, we put a little spin on it, and call it Christmas Crunch. This is similar to the Chex Mix Muddy Buddies, but WAY different. Our version, I have to say, in my opinion, is the best. The difference is, ours doesn't have butter in it, instead it has butterscotch chips. It's so delicious and addicting! I like to keep it in the freezer. . .because it's insanely tasty when it's frozen!

Christmas Crunch
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter
1 box of chex cereal
Powdered Sugar

1. In a large microwave safe bowl, melt together chocolate chips, butterscotch chips, and peanut butter.

2. Add in cereal, and stir till well coated.

3. Add in powdered sugar, top with a lid, and shake like crazy.

4. You may need to add more powdered sugar to get the desired coating.

Christmas Stripes Cake

As far as Holiday Baking goes, this is as simple and as light as it gets. I used a reduced sugar cake mix, sugar free Jello, and Light Sugar Free Cool Whip. The kids loved it.

Christmas Jello Cake

1 pkg. white cake mix, prepared as directed on box.
1 small pkg. red jello
1 small pkg. green jello
1 cup water
1 large container of Lite Cool Whip

1. Pour cake batter into two 8" or 9" pans sprayed with nonstick cooking spray.

2. Cool cakes completely on a wire rack.

3. Put cakes back into pan.

4. Poke holes in cake layers with a large fork at 1/2" intervals.

5. Dissolve red jello in 1/2 cup boiling water.

6. Pour over one of the cake layers.

7. Dissolve green jello in 1/2 cup boiling water.

8. Pour over the other cake layer.

9. Refrigerate for at least 3 hours.

10. Dip bottom of 1 pan in warm water, and invert onto a serving dish.

11. Frost top of that layer with Cool Whip.

12. Dip second pan and invert onto the top of the cake.

13. Frost with Cool Whip!

Christmas Jello Parfaits

Christmas Jello Parfaits

1 large box of sugar free lime Jello
1 large box of sugar free red Jello
1 to 2 cups of sugar free Cool Whip
2 1/2 cups boiling water

1. Dissolve green Jello in 1 1/4 cup boiling water.

2. Pour into a 8" or 9" square pan.

3. Let set in refrigerator for 3 hours.

4. Repeat with remaining water and red Jello.

5. Cut Jello into 1" cubes and layer in cups with Cool Whip.

6. Enjoy a healthy holiday sugar free treat!