Friday, April 13, 2018

Ooey Gooey Butter Cake

This recipe can be made in bar form with a 9x13 pan or in a round pan as shown above. Last time I made it in a glass 9x13 pan but I think next time I will use a metal pan to get the crust crunchier.  Enjoy!  



  • 1 pkg yellow cake mix
  • 2 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 stick butter (1/2 cup, 113g), melted


  • 1 eight ounce (8ounce) package cream cheese, room temperature
  • 2 eggs
  • 1 tsp. vanilla
  • 1 stick butter (1/2 cup, 113g), melted
  • 4 c powdered sugar


  1. Heat oven to 350 degrees. (I set my convection oven to 325°F)
  2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
  3. Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
  4. Press cake mixture into bottom of prepared pan and get as flat as possible.
  5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
  6. Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
  7. Pour cream cheese mixture over cake mixture.
  8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
  9. Allow to cool before serving.

Recipe and Photo Source:  I Am Baker 

Sunday, February 25, 2018

Aubrey's Taco Soup


1lb ground beef
1 can kidney beans, drained and rinsed
1 can corn, drained and rinsed
1 can tomato sauce (I used a 15 oz can)
1 can tomatoes, undrained
1/2 package taco seasoning

Brown meat in a large pot, drain fat.  Mix all ingredients in a pot.  Add water to desired consistency.  Heat until simmer.  Simmer for 15 minutes.  Serve with spoonful of sour cream and side dishes of taco chips.

Hearty Chicken Noodle Soup


1  cup cooked chicken

2 cups chopped carrots

2 cups chopped celery

2 cups corn 

2 cups frozen peas

3/4 cup chopped onion

3 cups chicken broth

1 can cream of chicken soup

1/2 cup sour cream

2 1/2 oz cooked noodles

Salt and pepper Add vegetables to chicken broth and simmer until tender. Add cream of chicken soup. Then add chicken.  I like to cook my noodles separate and add them before serving. If they simmer with the soup too long they seem to get mushy or soak up the juice in the soup. Add sour cream and noodles. Salt and pepper to taste (I like lots of pepper!).

Recipe Source:  Heather, my SIL

Sunday, October 16, 2016

Utah Moist Supreme Cornbread

This whole 'cornbread recipe thing' has been one of the most failed recipes I have tried making.  I have made it from scratch trying everything possible but I feel like each one always came out dry.  Then I heard of the recipe that mixes a box of yellow cake mix with a box of Jiffy Corn Bread mix (google it if you want more details on that).  I liked that one, but my husband thought it was too sweet for his taste (weirdo).  Here is the perfect combination of the two.  Enjoy!  

*Note, I always halve the recipe below to make one 9x13 pan.  
Utah Moist Supreme Cornbread
This is a Utah favorite, Corn bread meets yellow cake. An awesome, really sweet corn bread! Every time I make this cornbread everyone wants the recipe. The original recipe makes 2 large pans but check out the recipe as it can easily be made into smaller batches.
1 Box of Yellow Cake Mix, (I like Pillsbury Moist Supreme Brand)
2 Cups yellow cornmeal
2 Cups all-purpose flour
1 tea. Salt
2 TB Baking Powder
3 Cups Milk
4 Large Eggs
1 Cup Vegetable Oil
Pre-heat your oven to 400 degrees. Grease or butter 2- 13X9, yes two pans, generously. (See notes below for smaller sizes.) In a very large bowl, combine the dry ingredients (cake mix, cornmeal, flour, salt and baking powder). In another bowl combine the wet ingredients. Add wet ingredients to the dry. Stir to combine. Pour half the mixture into each pan. Bake 25 to 30 minutes, or until a toothpick inserted into the center of bread comes out clean. Spread 2 or 3 TB of the Honey Butter over each pan of hot cornbread. Serve hot with honey butter on the side.
This recipe is perfect in an Outdoor Dutch Oven. Use a #14 and cook with approximately 30 coals on top and 8 on the bottom; preheat the lid for a better crust on top. Cook for about 30-35 minutes. You can also use a #12 Dutch Oven and the bread will be very tall, 22 on the top and 6 on the bottom. Feeds approximately 30. I make it for every family reunion in Dutch Ovens, we cook for 75 people and use 13 Dutch Ovens. So much fun and always an adventure!
Honey Butter
1 Cup butter, softened
¾ cup honey
Beat together until smooth.
***The cornbread recipe can be halved or quartered, just combine the dry ingredients and divide them into zip-lock bags to use another time. For a quarter of a recipe use only 1 egg, ¾ cup milk, ¼ cup vegetable oil and use a 9X9 pan, or a #10 Dutch oven. For a half recipe use 2 eggs, 1 ½ cup milk, ½ cup vegetable oil in a 13×9 pan or a #12 Dutch Oven.
** To make Gluten Free replace with a GF cake mix and use GF Flour and 1 tea. Xanthan Gum.
Hope you are enjoying the summer! It just seems to be flying by! Jan Dairy Keen Let me know if you try this recipe I would love to hear from you.

Recipe Source:  Dairy Keen  Photo Source:  Fav Family Recipes

Wednesday, May 11, 2016

Classic Buttermilk Waffles

This is a classic buttermilk waffle recipe.  Its not something I would make as an everyday waffle recipe, but when having guests over or for a special occasion, this is thee recipe.  It tastes just like something you would get at a restaurant.  My kids loved them!  A tip on the original website (listed below) suggested not over mixing to keep the waffles light.  Also, in my belgium waffle iron, about 1 cup of batter equals 1 large waffle, but it will vary per waffle iron.

2 C all purpose flour
2 TBSP sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups lowfat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs


  1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
  2. Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Photo Source: Nook & Pantry
Recipe Source: Martha Stewart

Wednesday, May 4, 2016

The Perfect Brownie

I finally found my go-to brownie recipe!  Who knew it would be such a difficult thing to discover, yet here it is.  Enjoy!

2/3 c butter
3/4 c cocoa
1/4 c oil
1 1/3 flour
1 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
2 tsp vanilla
1 c chopped nuts
1 c chocolate chips

Melt butter, oil and cocoa together.  Beat eggs well, add sugar.  Mix in chocolate mixture and vanilla.  Add flour, baking powder and salt.  Mix well.  Stir in nuts and chocolate chips.  Spread in greased 9x13 pan.  Bake at 350 degrees for 30 minutes (start at 25 minutes).  Test if done.  Cool.

Recipe Source:  My friend Julie D.
Picture Source: Copy Kat

Saturday, February 27, 2016

Creamy Berry Shortcake

My friend Julie brought this to my house recently when we invited her for dinner.   It was delicious!  My new go-to strawberry shortcake recipe.

Makes 1 9X13 pan
1 package Jello White Chocolate Pudding
1 8 oz package cream cheese
1 container Cool Whip (I am assuming 8 oz)
1 white cake mix
1 box Danish Dessert, raspberry or strawberry flavor
fresh strawberries or raspberries

Make cake according to box instructions and allow to cool before applying topping.

Cream topping:  Make pudding according to package directions.  If you want it more thick, follow the pie filling instructions.  Add softened cream cheese and whip until very smooth. Mix in the container of Cool Whip and then spread the mixture over the cake.

Make Danish Dessert and add fruit.  Serve on top of cake.

Picture Source: Betty Crocker