German Chocolate Brownie Torte

Would you all please stand for the German National Anthem..... I mean, if they were really the ones who invented this German Chocolate frosting thing, then it's the least that we can do!!

I made this dessert up one day, having never made an actual German Chocolate Cake before, because I never really liked the cake part of the German Chocolate Cake, so I fixed that!! I used a brownie instead; I like brownies. Now, for those of you who are sticklers about such things, I KNOW this isn't truly a "torte" in the true sense of the word. A "torte" by definition is a heavy, flourless cake but I still called it a "torte" because it sounded better in the name; so there.

Now, this isn't my easiest recipe, by any means, but it's truly not hard. I have confidence in y'all!

German Chocolate Brownie Torte

• 1 9x13 brownie mix
• 1 stick margarine
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks, beaten with 1 tsp. water
• 1/2 tsp. vanilla
• 1 cup chopped pecans
• 1 cup shredded coconut
• 4 oz. chocolate chips, melted
• 1 pint whipping cream
• 1/4 cup powdered sugar
• chopped pecans for topping

Bake brownie mix according to directions on box in a 9-inch springform pan. Cool and separate from pan.

Cook butter, milk, sugar & eggs on top of stove (on medium low) till boiling around the edges; then cook for additional 5 minutes, stirring constantly. Take off of heat and add the vanilla, coconut and the 1 cup pecans. Cool slightly, then pour onto cooled brownie. Spread just to the edges. Let cool completely.

Melt chocolate chips and drizzle top in a criss-cross pattern (this is optional, but it makes the thing look like you REALLY know what you're doing!!)

Whip cream till stiff, then add powdered sugar and whip till blended. Put whipped cream in pastry bag and pipe around edges. (AGAIN, this is optional, but AGAIN, do you want to look like you know what you are doing?) Sprinkle pecan pieces on top of whipped cream.

And then just relish in the applause. aahhhhhh.

Strawberry Jam'n Bars

It has fruit in it......it's GOT to be healthy, right?! That's what we tell ourselves as we dive into these scrumptious bars. Now, as I look at this picture of them, above, I have admit, they don't look all that "scrumptious"; my camera doesn't do them justice. It's a good thing I know what they really taste like!!! Otherwise I'd be missing out!

Strawberry Jam'n Bars

• 1-1/3 cups margarine
• 2-1/4 cups flour
• 1-1/2 tsp. baking powder
• 1-1/2 cups brown sugar
• 1/2 tsp. salt
• 2-1/4 cups quick oatmeal
• 8 ozs. fruit jam (any flavor can be used, we like strawberry best)
• vanilla frosting for drizzle

Mix first 6 ingredients together well. Pat 2/3 of the mixture into bottom of 9x13 pan. Spread jam on top evenly, which I heat slightly in the microwave to make it easier to spread. Take remaining oatmeal mixture and crumble on top of the jam. Bake at 350 till just slightly browned on top and bubbly around edges. Let cool completely. Drizzle with vanilla frosting. Easiest way to do this (I have found) is to put the frosting in a ziploc bag, heat in microwave for about 10-15 seconds, snip corner of bag and drizzle!

And remember as you slice and partake; these are healthy, right?!!

"The best darn bundt cake ever."

This is the moistest, easiest bundt cake that I've found. I make it often, usually making it a poppy seed cake (my hubby's favorite) but have also used mini chocolate chips.

One side note: don't use the poppy seeds if you foresee having a drug test in the near future, as it will make your test come out a positive for opiates. Seriously, it will; because the poppy seed is obviously in the family of opiates, but with no "high". This cake will make you giddy though!

Poppy Seed Cake

*1 yellow cake mix, dry

*4 eggs

*1 cup water

*1/2 cup oil

*2 TBS lemon or orange juice

*1 small pkg. vanilla instant pudding

*1/4 cup poppy seeds, or mini choc chips

*4 TBS of white and chocolate frosting for drizzle

Combine all ingredients well. Bake in well greased bundt pan. Cool for 10 minutes. Invert pan onto plate. To drizzle with frosting; I use left-over frostings in my refrigerator from other cooking projects, however, if you don't happen to have that at the time, you may certainly use the "canned" frostings. I put a small amount of frosting in a ziploc bag, then microwave it for approximately 10-15 seconds, softening the frosting slightly to the melted point. Clip a very small hole in the corner of the bag and drizzle over the top of cake, using one flavor, then the other.

This cake gets moister as it sits, so it's best if you wait for the next day to dive in, but don't feel obligated to do so!

Crunchy Ice Cream Bars

Hey gang, it "don't get no" better than this! This recipe is is one from my childhood. It was our favorite treat for my mom to make, especially in the summer. It isn't quite summer here in Iowa yet, but I made my first batch of these wonderful dessert treats tonight. As I listed the few things that I was going to pick up at the grocery store, my kids squealed when they heard two of the obvious ingredients, knowing what was ahead of them for the evening menu!.............It's so easy, easy, easy!

Crunchy Ice Cream Bars

*1 cup Karo white syrup

*1 cup peanut butter (I prefer chunky for this recipe)

*8 cups "CoCo Krispies" cereal

*1 quart brick vanilla ice cream

1. Heat the Karo syrup and peanut butter in the microwave for about 30-60 seconds to soften. Stir until well blended, then mix in the cereal, stirring till all is coated.

2. Line a 9x13" pan with waxed paper. Spray lightly with "Pam". Put half of the mixture onto the waxed paper. Press out evenly, making sure that you get it onto the corners also.

3. Lay another piece of waxed paper onto the top of the 1st layer of cereal mixture. Spray lightly with "Pam". Repeat with second layer of cereal mixture. I like to put another layer of waxed paper on top and press again, just to make sure the layers are firm.

4. Put pan in freezer till cereal mixture is slightly frozen and firm.

5. By lifting the waxed paper, lift off the layers of cereal out of the pan. Open the ice cream brick completely so that there is no cardboard edges surrounding the ice cream. Slice the ice cream in 1-inch slices. Lay the slices on top of one of the cereal layers, covering it completely. Next, since the layer is firm, invert it upside down and place it on top of the ice cream, making it like a sandwich. Press down firmly. Cut into squares.

I like to freeze my squares separately, so I quickly wrap each square in tin foil and place back in the freezer. My girls usually help me in an assembly line sort of way to quickly do this before the ice cream starts to melt.

Thank you for your patience!

Many have asked, "What happened with the cooking Teresa?" I know, I know. Forgive me..LOL! I am enjoying the moment of writing to the Lord via my main blog.
My sweet friend Holly is coming on every now and then to post her amazing creations....I will be back on soon enough....thank you for your sweet patience as you smell the aroma as it provokes your drooling mechanism in anticipation for the next yummy post! Please make sure you click here for the last yummy recipe..a great comfort food during this cold, wintery season!

Homemade Chicken Pot Pie

Yes, this is Iowa, and this is my inspiration for today's recipe, the ultimate comfort food. Who wouldn't need some comfort in all of this? On the other hand, there is Teresa's Facebook picture posted a couple of days ago, with her family in the midst of green, lush foliage! Well, I dare say, wherever we are, we could all use some good 'ol comfort food!

Homemade Chicken Pot Pie (the ultimate comfort food)

*2 Pillsbury Pie crusts (1 package)

*2 chicken breasts

*2 TBLS. butter

*1/2 cup carrots, diced

*1/2 cup celery, diced

*1/4 cup onions, diced

*1 large potato, diced

*1 cup corn

*1 cup green beans

*2 TBLS. chicken boullion

*3 TBLS. corn starch dissolved in 3 TBLS. milk

*onion powder, parsley, garlic powder to taste

(Remember that these are the approximate measurements for my size deep dish pan. You may have to adjust the measurements to fit your pan.)

1. Lay one of the pie crusts in a deep dish pie dish, or quiche dish.

2. Saute carrots, celery and onions in butter till softened.

3. Add potatoes and chicken breasts. Add enough water to cover the chicken and potatoes. Cook till chicken is no longer pink in the middle. Add water to keep covered, if needed. Take the chicken out and cut into bitesize pieces; add back in.

4. Add the corn and green beans, add enough water to barely cover.

5. To the liquid in the pan, add boullion, and spices. After dissolving the corn starch in milk, add slowly to the hot liquid until it becomes the thickness that you want (just leave the chicken and veggies in the pan while you do this).

6. Pour into the pie crust and top with the other pie crust, pinching the edges and cutting off excess.

6. Bake at 350' for appx. 30 minutes till crust is browned.

Happy Love Day!

Wow! It's been a long while since I've actually sat down to write for Holly/Teresa Cooking Project!

What is the first word that you associate to Valentine's Day? Well, mine is none other than creamy, mouth watering chocolate almonds dipped in hot coffee mixed with the classic French Vanilla cream.

Well, first of all Happy Love Day to the Author of Love...God! And because of His Love I can say, "Happy Love Day" to you!

Hmmmmmmm...Let's see here..my mouth waters as I think of none other than more chocolate. Holly, I'm so excited to try your last recipe that you posted...isn't she amazing, you all? I could just eat her up I love her so much!

At this moment I am at the library, making a stop here to check emails and send them out as well. Yes, I am still waiting for my computer to be fixed...in the meantime, I greatly appreciate your patience...once I'm back online, I will post an inspirational recipe that you will be unable to stop your mouth from watering a fountain of drool...haahaa!

I hope you're ready! Thank you Holly for filling in with your yummy recipes in the meantime!