Milky Way Cake "My Girl Paula Challenge"

This weeks challenge for 'My Girl Paula" was to make Paula Deens Milky Way Cake. Talk about rich, this recipe uses 3 sticks of butter. If that isn't bad enough for you add about 6 - 8 milky way candy bars to the mix...... Do I have your attention now.

This cake is not diet friendly at all. I could only eat this cake every once in a great while, any more than that and my back side would pay the price. The candy bars are melted together with one stick of butter and then poured into the batter.

Goodness sakes I knew this cake going to be a rich. To top it off the frosting on this cake is a boiled frosting consisting of evaporated milk, butter, marshmallow creme, sugar and chocolate chips. I was pressed for time and wanted to get this cake baked and frosted. I was taking it to a friends house so I didn't want to be stuck baking all day.

I really wasn't in the mood to prepare and frost a 3 layer cake, so I improvised a bit and baked it in a bundt pan.. I think it turned out pretty good, I did have some batter left over. But no problem, I just added it to my mini bundt pans and made some baby cakes. These came in really handy for the kiddos who were eyeing the cake in the oven.

You see I wasn't going to be eating this cake until the next day, so the mini bundts were perfect to pacify the kids taste buds for the evening. The recipe did not call for chocolate chips on top, that was a perk I added not that it wasn't filled with enough fattening ingredients. The only thing i did not like about this recipe is that it recommended dusting the pans with powdered sugar instead of flour or cocoa powder.

Well, the sugar burned a bit so it stuck on some parts of the cake with dark spots. I dusted the minis with flour out of habit and they turned out fine, so I know it was the powdered sugar. So if you make this recipe in a bundt pan don't use powdered sugar use good old flour. I have to admit it really did taste like a milky way. Paula this cake is definitely dangerous what were you thinking girl!!!



With all the butter added, this reminded me of a pound cake.


All lined up and ready to eat!

Paula Deens Milky Way Cake

8 - (1 3/4 ounce) Milky Way bars
1 1/2 - cups butter
2 - cups granulated sugar
4 - eggs, well beaten
2 1/2- cups all-purpose flour
1/4 - teaspoon baking soda
1 1/4 - cups buttermilk
1 - cup chopped pecans
1 - teaspoon vanilla extract

Frosting Recipe:
2 1/2 - cups granulated sugar
1 - cup evaporated milk
1 - cup marshmallow cream
1/2 - cup butter (1 - stick)
6 - ounces chocolate chips
1 - cup chopped pecans (Did not use)

Preheat the oven to 325. Grease three 9-in. cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture.

Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30-40 minute or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.

While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.

Cooks Notes: I used a bundt pan and mini bundts instead of 3 round pans. I also cut the frosting recipe in half, but it was still plenty to glaze the entire bundt cake plus the minis. This frosting sets up very fast. Also if using a bundt pan do not dust the pans with powdered sugar, because it will burn, I recommend using flour or cocoa powder.

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Blueberry Banana Smoothie a New Favorite!! For Me and Gracie

I love to make all different kinds of smoothies. Not only are they a quick and easy breakfast on the go, but they are also perfect when it is scorching hot outside. One of my favorite smoothies is the Bananarita Smoothie . That is the recipe I make most often. Well, yesterday I wanted something a little different. I had a few bananas that needed to be used and a whole bunch of frozen blueberries. I just combined some things together I had in the fridge and came up with this great tasting Blueberry Banana Smoothie. It tasted so good that even Gracie the little girl I watch loved it. I wasn't sure if she would or not since it had blueberries added, but I was wrong. She gobbled it up and gave me her cup to refill for a second round. Between Gracie and I we finished off the whole blender full. We enjoyed it so much that yes, we made it again today.

The color turned out so pretty. I used blueberry flavored Activia yogurt to make mine, but you can use any brand or even vanilla yogurt as well. If using vanilla I would increase the blueberries to 1 cup. If you have frozen bananas on hand you can use those to make this smoothie. If using frozen bananas and frozen blueberries you may not need to use as much ice or maybe any at all. If you click on the link above for the bananarita smoothie recipe, can see the frozen bananas I used to make that recipe. A lot of people do not know that you can freeze bananas. I like to freeze the ones that are over ripe to use in smoothies and banana bread, it's so easy. You can freeze them peeled or Un peeled its up to you. The easiest way is just to toss them in the freezer with the skins still on in a freezer bag. When you are ready to use them for baking, just defrost, snip off the tip with scissors and squeeze out like toothpaste. If you want nice chunks for smoothies, slice and flash freeze on a baking sheet and then package in a zip lock bag. Just use what you need its that easy. I have included some pictures below of Miss Gracie Grace enjoying her Blueberry Banana Smoothie!!!

Gracie enjoying her smoothie!

Blueberry Banana Smoothie

1 - 2 - ripe bananas
1 - cup blueberry or vanilla yogurt
1 1/2 cups ice cubes
1 - cup low fat milk, plain or vanilla soy milk
1/2 - 1 cup fresh or frozen blueberries

Add the ice cubes, blueberries and milk to the blender. Blend on ice breaker or icy drink to break up the ice a bit. Add yogurt and bananas and blend until smooth. Pour into glasses and enjoy.

Yields about 4 cups

This recipe is linked to The Grocery Cart Challenge & Momtrends.




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Fettuccine Alfredo with Grilled Chicken

One of my daughters favorite meals is Fettuccine Alfredo. We went to Sam's Club one day and they were giving out samples of Barilla's Alfredo Sauce. She loved it and was instantly hooked. We bought a couple jars and that is how we have been making Fettuccine Alfredo with Chicken.

I think the sauce is a bit to thick for my taste, so I wanted an alternative. I have tried a couple recipes and haven't really found a Homemade Alfredo sauce that I like. I saw a recipe at Recipezaar that looked really good so I gave it a try.

I tweaked up the recipe a bit to my liking and I have now found a sauce that I am really happy with. If you want you can click on the link for recipezaar for the original recipe and maybe you might prefer there's. I thought the sauce was so creamy and good not to thick and sticky at all.

This is really a easy recipe to throw together and perfect for a weeknight quickie meal. I chose to grill my chicken with a little olive oil instead of rolling in flour and frying it in butter. I love grilled chicken so that is just how i prefer to do it.

You can also use heavy or light cream, I know this because the original recipe called for light cream and I grabbed heavy by accident. I can tell you I made it with light cream and it curdled so I only recommend using heavy cream.

If you want to lower the calorie intake use the light cream, but the results are not as good. I served my Fettuccine Alfredo with hot french bread and a salad on the side. I hope you give this recipe a try it really is so good.

These are the ingredients you will need:
4-5 chicken breasts, linguine or fettuccine pasta, butter, heavy cream, salt, pepper or chicken seasoning (see below recipe), garlic, onion, parsley and Parmesan or Italian blend cheese. (not canned Parmesan)

While pasta is cooking

season and grill the chicken breasts.

start on the sauce by adding 2 TBS butter, onions, and garlic to a large pan. Cook 1 minute, Add cream, cook for 3 minutes until reduced a bit.

add cheese and parsley if using . Stir well, I used my wire whisk.


then add remaining 1 tablespoon of butter and stir until everything is combined.

drain the cooked pasta and

add to a large pasta bowl or serving platter. Add the sauce and mix together making sure all the pasta is coated. Add grilled chicken pieces and more shredded cheese and serve.


Very pretty and very good.





Fettuccine Alfredo W/ Grilled Chicken

8 ounces fettuccine pasta (I prefer Linguine)
3 - tablespoons real butter, divided
4 - 5 boneless, skinless chicken breasts (grilled)
salt and pepper or
Emeril's original essence, Coronado seasoning or McCormick seasoning
1 - tablespoon minced onion (optional, i did not use)
2 - tablespoons minced garlic
1 1/2 cups heavy cream
1/2 cup Italian blend cheese or grated Parmesan
1 teaspoon parsley (did not add)
2 - 3 tablespoons extra virgin olive oil

Cook linguine pasta according to package and drain. While pasta is cooking, prepare the chicken. Heat 12-inch skillet; on a stove top grill or skillet add 2-3 tablespoons olive oil. Salt and pepper chicken , cook and brown on both sides until cooked and juices run clear about 10 minutes.

You can also season with your favorite chicken seasoning as well. (Emerill's original essence, McCormick, Coronado Seasoning or whatever you like). I cut my chicken breast pieces into smaller sections before grilling (see photo above). Remove from skillet and place on a plate lined with a paper towel.

To start on the sauce add 2 TBS butter, onions, and garlic to a large pan. Cook 1 minute, Add cream, cook for 3 minutes until reduced a bit. Add cheese and parsley if using . Stir well, I use my wire whisk. Last add remaining 1 tablespoon of butter and stir until everything is combined. Add cooked pasta to the sauce, mix well.

At this point you can add the chicken back into the sauce or place it on top of the fettuccine. I prefer to add the grilled chicken on top and garnish with extra shredded cheese.



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Homemade Oreo Cookies Oh So Good!!

Why not bake a batch of homemade Oreo cookies. Rich, chocolate cookie sandwiches with creamy, vanilla frosting stuffed in the middle. Um mm who doesn't L♥ve that. I have been wanting to make homemade Oreo's for quite some time now.

I saw this recipe over at Tangled and True. The chocolate cookie part is not homemade but instead utilizes a devils food cake mix. That's OK because I love taking advantage of cake mixes in recipes, especially when you cant even tell one was used. That would be the case with this recipe, so why not take the semi homemade route.

If you want to make the cookie part homemade smitten kitchen has a awesome recipe. The cookie filling in this recipe has cream cheese as one of the ingredients. A true Oreo does not, but the additon of the cream cheese was so good.

I think on my next batch I am going to make the regular vanilla filling that a true Oreo cookie has so i can compare and see which one I like best. I am including the recipe for the plain vanilla filling along with the cream cheese and you can decide which one to use. Also the cream cheese filling makes enough for a double batch of cookies. If you only want to make one batch you can freeze the remaining filling to use another day. Like I did so I can make some more today.

I cant help it these darn cookies are so addicting and so good. This recipe is definitely a keeper. The cookie wafers came out so crisp like a cookie should be. I havent decided if this is more like a oreo cookie or a whoopie pie. These cookies would be perfect for the upcoming holidays. You can even tint the filling in coordinating colors, how fun is that.

These are the ingredients you will need:
one devils food cake mix, oil, eggs, confectioners sugar, cream cheese, butter and vanilla extract.

Start by preheating the oven to 350 degrees. Add oil and eggs to the cake mix and blend until thoroughly mixed. I do not recommend using a mixer the dough is really thick. I think using a wooden spoon works out better.

Roll dough into balls (a little larger than a quarter). Your kiddos can help you out rolling the dough into balls.

Place on greased cookie sheet. I used the bottom of a glass to press down and flatten the cookie dough before and after baking. I wanted to ensure to have flat round cookies. (the kids can help with this part as well)

Bake for 7- 8 minutes. (depending on your oven) Remove from oven and let cool on sheet (until warm).


Remove cookies from sheet and place on cooling rack.

Prepare the filling


To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife) add about a tablespoon of filling into the center of one cookie.


Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with the cream filling. At this point i couldn't wait and had to try one. So good, we ate all of them on the first day.




Homemade Oreo Cookies

Cookie Recipe
1 - package devil's food cake mix
2 - eggs
1/2 - cup oil
(or butter flavored shortening)

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm).

Remove cookies from baking sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie.

Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe

1 - stick butter (1/2 cup)
1 - 8oz package philly cream cheese or generic
3-4 cups - confectioner's sugar (depending on desired consistency)
1 - tsp vanilla extract

Cream butter and add cream cheese and mix well. Add vanilla extract and confectioner's sugar. Mix slowly until you reach your desired consistency.


Vanilla Cream Filling Recipe:

1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 - cup vegetable shortening
2 - 3 - cups sifted confectioners’ sugar
2 - teaspoons vanilla extract

Cream butter and shortening together. Add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.

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Creamy Southern Rice Pudding

Anytime I have leftover rice from making or ordering Chinese Food, I think of the same thing. Rice Pudding oh how I love thee. Rice Pudding is just one of those southern desserts that you just can live without. Who can resist all that creamy, vanilla-scented goodness, it's just so satisfying. It reminds me of one of the comforts foods your mother and grandmother use to make. I don't like the rice puddings that you buy in the store, the only one I can pretty much tolerate is Kozy Shacks. This recipe taste similar to Kozy Shacks. But why buy rice pudding when it is so easy to make it yourself.

Once you taste the homemade version, you wont buy it in the store again. I have been making this rice pudding recipe for years and it turns out perfect every time. There are two ways to prepare rice pudding, either baked or boiled. Most people bake their rice pudding in the oven, but I prefer to prepare mine on top of the stove. To me the pudding can tend to dry out in the oven and I like mine to be more of a thicker more custard like consistency. I also use whole milk instead of cream, I think using cream makes it way to rich. I am sure you can use low fat milk just as well. I prefer not to add raisins to mine, but if you love then by all means add raisins. If you are not a fan of creamy rice pudding this recipe just might change your mind.

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and

place 1/2 cup of hot mixture into egg yolks and mix this tempers the eggs



Pour egg yolks into hot pudding mixture and


mix well.

add the cooked rice and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.


mixture should be kind of thick and a pudding consistency not to thick but enough to coat the back of a spoon or spatula.

Remove from heat and add the vanilla extract, blend well. Chill before serving.

Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar. Then i let it sit on the stove. I usually make my rice pudding just before we sit down for dinner, that way it is still a bit warm when I am ready to eat dessert.


Ummm so good what a comforting site.

Southern Rice Pudding

1 - cup cooked medium or long grain rice
3/4 - cup sugar
1/3 -cup flour
1/4 - tsp salt

2 - cups whole milk (lowfat is fine)
3 - egg yolks (beaten)
3/4 - 1 tsp vanilla extract

Place sugar, flour, salt, and milk in a medium size saucepan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2-3 minutes. remove from heat and place 1/2 cup of hot mixture into egg yolks and mix (tempering the eggs). Pour egg yolks and rice into hot pudding mixture and place back on the stove. Continue to cook for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan. Remove from heat and add the vanilla extract, blend well. Chill before serving. Add your favorite garnish Fruit, whipped topping or a little cinnamon is always nice. I like my rice pudding warm so as soon as I remove from the heat and add vanilla. I place my rice pudding into a serving bowl and sprinkle with cinnamon sugar.



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Broccoli Beef Stir Fry "Chinese Take Out at Home"

Chinese food is one of my absolute favorite dishes. All those vegetables and meat mixed together with sweet and savory sauces, um so good. It's only 10:00 am and now I am craving Chinese food as I sit and type this post. I have to admit that for the best Chinese food you need to go out to a great Asian restaurant or get some great take out. But sometimes it is nice to try and recreate those wonderful dishes at home. Now when I try and copy those tasty dishes they never really do taste as great as take out, but there pretty decent. I found a recipe for Broccoli Beef Stir Fry over at Dinners On Me. It looked very tasty and flavorful, so I thought I would give it a shot.

My favorite Chinese dishes usually have chicken in them, but my husband prefers beef. I think this recipe could be changed up to make Broccoli Chicken as well. To get nice, thin slices of meat, place it in the freezer for about 30 minutes or so and then slice thin with a very sharp knife. This recipe uses fresh ginger. When you purchase fresh ginger it is usually a pretty good size ginger root and you never use the entire root for one dish. I found a great way to store the remaining ginger you wont be using, freeze it! You can click here to see how to store and freeze your ginger, it's so easy. This dish was very good and very flavorful, I will defiantly make it again.

These are the ingredients you will need:
Broccoli florets, thinly sliced beef, brown sugar, soy sauce, hoison sauce, garlic, ginger root, water chestnuts or chinese pea pods, cornstarch, vegetable oil and sesame oil.


Combine first 6 ingredients and refrigerate 4 hours or overnight.


just like this.



Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under ice cold water to cool and stop the cooking process.


Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes.


Add broccoli, pea pods and green onions and water chestnuts. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.


Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. Add beef and cook until liquid boils and thickens 2-3 minutes. I added about 3 tablespoons hoison sauce at this point in the recipe.


Here is the remainder of the ginger root ready to go into the freezer. It was such a snap to cut up and just toss it in a freezer back. Now when i need fresh ginger I will have it on hand.



Beef and Broccoli Stir-Fry

8 oz top sirloin, cut into 1/4-inch-thick strips
6 - Tbsp soy sauce
2 - Tbsp brown sugar
2 - Tbsp sesame oil
5 - cloves, minced (I used about 3)
1 - Tbsp minced ginger
2 - cups broccoli florets
1 Tbsp vegetable oil
3 - Tbsp hoison sauce
1 - cup Chinese pea pods, trimmed (I did not use)
1 - small can water chestnuts
6 green onions, cut into 1-inch-long pieces
2 -tsp cornstarch

Combine first 6 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling, salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold ice water to stop the cooking process. Heat oil in heavy large skillet over high heat. Using slotted spoon, transfer beef to pan - RESERVING MARINADE. Stir-fry beef until just no longer pink - about 2 minutes. Remove beef from pan. Add broccoli, pea pods and green onions. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over veggies in pan. At this point I added some hoison sauce then beef and cook until liquid boils and thickens, 2-3 minutes.

Serve over rice.


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Tina, The Mom in Mommy's Kitchen

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