Halloween Dream Cakes for My Trick or Treaters

I wanted to wish all my readers at Mommy's Kitchen a happy and safe Halloween. Today I am posting a quick last minute treat. Every Halloween at our house we order pizza and I make a special Halloween treat for the kids. It is so much easier to have a quick dinner before heading out to go trick or treating and the kids always want pizza that night, so it makes everyone happy. The special treat I made is Halloween Dream Cakes. The kids favorite thing are cupcakes so this was the first thing that came to mind. I love this cake recipe because it makes a boxed came mix taste more like a cake baked from scratch. Just three instant mixes and you will have a great tasting cake or even cupcakes.

This is the recipe I also use when the kids request a special birthday cake for that they want me to make. I used homemade butter cream frosting to frost the cupcakes. I also added orange food coloring to the cake batter and to the frosting. Another fun idea is to tint half of the cake mix yellow and tint the other half orange and you can have candy corn cupcakes. You could tint the frosting or just leave it plain white and then place a candy corn on top of each cupcake just like I did. The kids will be so excited when they see the cupcakes I am so glad I got this done a day early. Have fun and be safe tomorrow night. I have two trick or treaters this year a Cowboy Sheriff and a Goddess Fairy. Gracie the little one we sit for is going as a Lady Bug. What will your trick or treaters be wearing?

Halloween Dream Cupcakes or Cake

1 - box duncan hines yellow cake mix (I used french vanilla)
1 - envelope Dream Whip
1 - small box Cook n Serve Pudding Mix (vanilla)
4 - large eggs, slightly beaten
¼ cup vegetable oil
1 - cup water

Beat all ingredients in large bowl with electric mixer on low speed just to moisten, scraping sides of bowl often. Beat on medium speed 4 minutes. Pour into 2 well-greased and floured 9-inch round cake pans (at least 1-1/2 inches deep). Bake at 350°F for 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired. If making cupcakes use cupcakes liners and fill 3/4 full with batter. I use my ice cream scooper for even cupcakes. Bake for about 15-20 minutes or when a toothpick inserted comes out clean. Cool completely on a wire rack and frost.


Vanilla Butter cream Frosting

1 - sticks butter (1/2 cup)
1/2 - cup shortening
1- tsp vanilla extract
2 tablespoons milk
3-4 cups powdered sugar
orange food or icing color

Cream the butter and the shortening together. Add vanilla extract and and powdered sugar a cup at a time. Then add the milk until you get the consistency you desire. Add food or icing coloring last.

Recipe from: Kraft Foods


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For more great cupcake ideas and recipe visit Hoosier Homemades Cupcake Tuesday.

From Tina, the Mom in Mommy's Kitchen

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Oatmeal Scotchies Gone Pumpkin! Plus a Fiber One Winner

My favorite cookie in the whole wide world are Oatmeal Scotchies. Um mm there is just something about those butterscotch chips that I just love. With pumpkin being in season, I have been trying to figure out new ways to incorporate pumpkin into different recipes. My youngest son loves pumpkin anyway you can bake it. His favorite is Pumpkin Patch Pancakes and Pumpkin Bread. Carson would eat them both everyday if I made them. I had a idea of adding pumpkin to my favorite cookie recipe just to see how it would turn out. How can you go wrong with pumpkin, cinnamon, oatmeal and butterscotch chips. It just seemed like the perfect fit.

My oldest son thought I was nuts adding it to this cookie dough. He told me that I was going to ruin the cookie recipe and it would end up tasting yucky. I told him to just give it a chance and see you never know. I started by adding 3/4 a cup and went from there. I added all the remaining ingredients and then tasted the cookie dough. It was really yummy and I think you can go as much as a cup of pumpkin. I did not add any additional amounts on the sugar. I just increased the vanilla a bit to 1 1/2 tsp instead of one teaspoon, but that is it I didn't change anything else. When the cookies were all baked up and cooled, I called in my pumpkin taste tester. Carson gave these cookies a thumbs up. I thought they tasted awesome the pumpkin and the butterscotch chips are the perfect combination.


mixing up the batter.

using a cookie scoop or a tablespoon drop the cookie batter to a un greased baking sheet. Press down the cookie dough a bit so they flatten out nicely or you will have cookie blobs.

Um mm milk and cookies, my favorite thing.

Pumpkin Oatmeal Scotchies

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
3/4 - 1 cup canned or fresh pumpkin puree
1 1/2 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) Nestle Butterscotch Chips

Preheat oven to 375° F. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

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The winner of the
Fiber One Morning on the Go Prize Package is......

Comment #10
Jannelle

Jannelle said: I'm a big fan of Fiber One's newer products. The Key Lime Pie Yogurt is a favorite, as are the Brown Sugar Cinnamon toaster pastries - they are such a perfect breakfast!

winner was chosen using random.org, thank you to all who entered. Janelle I will be emailing you soon to get your contact information.

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Halloween Munch Mix "Ther Perfect Party Treat"

Today I have a fun holiday recipe that the kiddos can also help make. Vanilla Coated Halloween Munch Mix. This is the perfect little treat to add to party bags for the kids Halloween or school parties. The pop corn has a vanilla coating which is so yummy. I make this popcorn mix for just about every holiday, it is so versatile. You can color coordinate any candies that you would like to add to the mix. For Halloween and Fall I use candy corns or the harvest candy corn mix. You can also use the holiday themed m & ms or recess pieces. For a fun effect you can add a few plastic spiders into the mix after you add everything in the treat bags.

This popcorn is best to make the night before you want to serve or give out the party bags. I usually make mine the day before the party and the kids help bag them up that night. You can also use the clear food service gloves and add the popcorn to those for spooky hands. Just place one candy corn into each finger opening for finger nails, then add the popcorn and tie.

Place a spider ring on one finger. (see below for a photo) For the vanilla coating I use Plymouth Pantry Almond Bark. It is my favorite, in my opinion it is the only one that melts the smoothest and taste the best. The candy quick brand doesn't get creamy enough to me and the Kroger brand just taste awful. I have used Plymouth pantry for so long I really don't use any other brand it is the one almond bark I can depend on.

It taste just like white chocolate but so much easier to work with. I purchase mine at Walmart in the baking isle right by the chocolate chips. It runs about $2.38 for a 24 oz block, so it really doesn't cost much at all. So there you go a cheap holiday treat for the kiddos.



Vanilla Coated Halloween Munch Mix

1 - 24oz block Plymouth pantry vanilla almond bark
2 - 3 oz bags regular microwavable popcorn
1 - bag candy corn, harvest candy corn mix, m & ms or recess pieces.
small plastic spiders
treat bags or clear food service gloves
colored or holiday themed ribbon to tie the bags or gloves

Pop the popcorn and remove any UN popped kernels. Place pop corn in a large bowl and set aside. unwrap the almond bark and break into smaller pieces, I break it into fours. Add the almond bark to a microwavable bowl and melt on the DEFROST setting on your microwave. Don't use the cook or reheat setting or you will cook the almond bark instead of melting it. I melt mine in 3 minute intervals and stir in between. When the almond bark is completely melted and smooth pour it over the popcorn. Using a large spoon mix together coating all of the popcorn. Lay out the popcorn on a piece of waxed paper until pop corn is dry. When dry break into smaller popcorn size pieces and add back to a large bowl. Mix in the candies of your choice and place popcorn mixture into individual treat bags add a few plastic spiders to each bag. You can also add the popcorn to clear food service gloves for a fun Halloween treat.


Printable Recipe

Here is a photo of the witches hand.
photo courtesy of google images.

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How To Freeze Bananas & Buttermilk & A Fiber One Giveaway.

Once a fresh banana is too ripe to eat don’t throw it out. Did you know that you can freeze bananas to use at a later date. I stumbled upon this idea years ago, it never occurred to me that you could freeze bananas. Frozen bananas come in handy for so many recipes. Now anytime I have bananas that are really ripe I just toss them in the freezer. There are so many uses for frozen bananas you can thaw them out for banana bread, muffins or pancakes. And you can also use them frozen for smoothies. I love them in smoothies because you don't have to use as much ice since the banana chunks are frozen. I have made a list below of the different ways to freeze and store bananas.

• Peel and place the whole bananas in a large freezer bag. Seal and date bag.
• Leave the peeling on and freeze the whole bananas in a large freezer bag, Seal and date bag. (pictured below)
• Peel the ripe bananas, mash them and place in a sealed freezer container.
• Peel ripe bananas and cut into chunks. Lay each banana piece on a baking sheet and flash freeze for at least a hour. Remove from freezer and place bananas pieces in a large Ziploc bag and date. (pictured above)

These are bananas that have been frozen with the peeling still on. They may look brown on the outside, but

when the peeling is removed look how great the banana looks. To use frozen unpeeled bananas, remove from the freezer and let thaw until a bit soft. Cut off one end of the banana peel and squeeze out the banana like you would squeeze a tube of toothpaste. Or cut a slit down the center like I did above and remove the banana. Add to your favorite muffin or banana bread recipe. I use frozen bananas to make my banana bread all the time and it turns out perfect, if you need a good banana bread recipe click here.


Here is how I slice up the bananas and flash freeze them. This is by far my favorite way to freeze bananas. They are perfectly chuncked for smoothies. My two favorite smoothie recipes are the Bananarita Smoothie and a Blueberry Banana Smoothie. Bananas will keep up to 3 months in the freezer.

Next time you find yourself with leftover buttermilk after whipping up your favorite coffee cake or a batch of biscuits, here's a tip: freeze it! Who can use up all that buttermilk that you get in the container from the grocery store. Not me! I have always been freezing the entire container of buttermilk and then thawing it out as i need it. Well that method wasn't working out to well for me. I saw a buttermilk storage trick on line somewhere and I have been storing and freezing my buttermilk this way ever since. Genius is what I think. Keep in mind that buttermilk can be frozen for two to three months with no problems. There is likely to have some separation when the buttermilk is thawed, but a quick shake will improve that. And since they're already measured in 1 cup bags, I can just pull out the amount I need and leave the rest in the freezer. My grocery store always has buttermilk on clearance so I purchase a lot and store them. Now I always have buttermilk on hand for Buttermilk Biscuits, Buttermilk Chicken Strips or Fried Green Tomatoes.

These are the items you will need:
buttermilk, measuring cup (1 cup), Ziplock sandwich bags, and one large Ziplock freezer bag.

Using a large glass or cup add a sandwich bag inside and drape the opening over the sides. This will make it easy to pour in the buttermilk and you will also have a clean seal. I store mine into individual 1 cup measures. It is just easier for me to remember one cup.

Seal the sandwich bag and then add all of the smaller bags to the one large freezer bag. Seal, date the bag and store in the freezer. I can get about 6-7 cups stored in one large freezer bag. To thaw out the buttermilk just remove a bag from the freezer and let it thaw out completely. Give it a shake to mix up the buttermilk. If I am in a hurry I thaw mine in a bowl of warm water.

"Now onto the Fiber One Review & Giveaway"

Giveaway is now closed for enteries!

The nice folks over at My Blog Spark gave me the the opportunity to review their Fiber One Brown Sugar and Cinnamon Toaster Pastries. I was so excited to receive my "Morning on the Go Prize Package. But I was even more curious about the toaster pastries. I wanted to know if they tasted as good as my favorite toaster pastry brand Pop tarts. Plus Brown Sugar and Cinnamon just so happens to be my favorite flavor, so I was up for the challenge. My youngest son is a big pop tart fan so I shared with him. I asked Carson if he wanted a pop tart. I opened the package and didnt tell him what they were. He looked at them and took a bit and said nothing. Which means he likes it, if he didn't he would of said differently. I enjoyed mine as well. It is great to get a little extra fiber in my diet without skimping on taste. My Blog Spark was nice enough to offer a Fiber One "Morning on the Go Prize Package" to one of my readers, so that's you. You will receive everything pictured above, a insulated lunch tote, cup holder, a daily planner. All you have to do is leave me a comment telling me your favorite Fiber One Product. Mine is their yogurt and now their toaster pastries.

Contest is open to US Residents only due to shipping charges.
I will choose a winner on Tuesday October 27Th using random.org
Good Luck!!

* Special Thanks to Yo Plus and My Blog Spart for Sponsering thie Giveaway!



Check out the The Grocery Cart Challenge for more recipes and ideas.

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Tater Tot Casserole "Weeknight Easy"

Today I am posting a frugal dinner recipe. I really wanted to post a dessert but I have been posting a lot of those lately so not today. The other night we had Tater Tot Casserole. Tater tot casserole is a dish that both adults and children like, I mean who doesn't like tater tots. Plus it is also a very inexpensive meal to toss together.

I am a big casserole person but husband isn't, so I try not to make them to often. There are many ways to make Tater Tot Casserole and everyone claims that their recipe is the best. I do know one thing all of the recipes consist of just about the same ingredients, ground beef, tater tots, cream of mushroom or chicken soup and Cheddar cheese.

Now I am not going to jump on that ban wagon and claim that my recipe is any better than anyone else's out there. I have added a ingredient in my tater tot casserole that you wont find in most and that is sour cream. I think it really makes the difference and my family likes it so really if they are happy then so am I. I also prefer to use Ore Ida's Crispy Crowns when I make my tater tot casserole, but the store was out.

I just ended up buying store brand tater tots not the best to me but I had to use what I could find. There is nothing wrong with store brand, but my family tends to get a bit picky on certain foods that are not brand name Tater Tots being one of them. This casserole is one of the dishes on my rotation meal list because I know I can depend on it in a pinch. What is your favorite quick casserole?.

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain. Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish.

In a separate bowl mix together the soup, sour cream and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. At this point you can add some shredded cheese on top of the soup mixture. Then wait until the casserole is almost done and then add more cheese on top. You can make this either way cheese on the sauce or all cheese on top of the tater tots. Its up to you.

Top with tater tots.


sprinkle with grated cheese over the entire casserole. Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted. If you dont want your cheese a bit crispy I would wait until the last 10 - 15 minutes to add the cheese.

Let cool for 10 - 15 minutes and serve. Sorry I didn't get a picture of the inside. If you have had tater tot casserole then you know what it looks like inside. Everyone was so hungry I forgot to get a picture.

Tater Tot Casserole

1 1/2 - 2 lbs. ground beef
1/2 - onion, diced
1 - package ore ida crispy crowns or tater tots (32 oz)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream
3/4 - empty soup can of milk
2 - cups grated cheddar cheese
pepper, to taste
season salt, to taste
garlic salt, to taste

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain. Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.

Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole. Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.

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My Favorite Pimento Cheese Spread & Meal Planner Monday

Today's recipe is a Velveeta inspired recipe and also a southern classic Pimento Cheese Spread. When it comes to pimento cheese you either love it or you hate it. Me oh how I love it. If you are not familiar with pimento cheese it is just the simple blend of cheeses, mayonnaise and sweet roasted peppers known across the south as pimento cheese. Down in the south pimento cheese is served on just about any occasion, weddings, funerals, church gatherings, potlucks or any family get together. Pimento cheese is typically served as a sandwich on white bread, then cut into squares or triangles with the crust cut off. But there are many other ways to enjoy pimento cheese, you can spread it on celery, crackers or use it as a topping on baked potatoes or hamburgers. All I know is I have loved this stuff for as long as I can remember.

I used to get my pimento cheese fix by purchasing Prices in the grocery store. Well that is until I found out just how easy it is to make it homemade. About 10 years ago a friend of mine told me how her mother makes pimento cheese spread. I was really curious if it tasted any good so I made it myself. And good it was this recipe is the best i have had. I think the combination of using Velveeta and sharp Cheddar is the best combo. Some people us just Cheddar but the Velveeta gives it a awesome consistency. If you have never made pimento cheese homemade this is the perfect recipe to try. My favorite way to eat it is on celery, what is your favorite way to eat pimento cheese?

Also don't forget today is Menu Planner Monday at the Velveeta Kitchenista Site.

So Stop by and check out all Kitchenistas Original Velveeta Recipes. While your there don't forget to leave a comment for your chance to win up to $75 in Velveeta Prizes. Here is the link to the Velveeta Kitchenista Site. I will also be on Velveetas Facebook Page throughout the day to answer any meal planning questions you might have, so stop by and see me.


These are the ingredients you will need:
Velveeta cheese, sharp Cheddar cheese, 4 oz jar of pimentos and mayonnaise and salt and pepper which is optional.

Here I am shredding up the cheeses, I know Velveeta makes a shredded blend but I am not sure if it is the same as their block style Velveeta cheese. I just usually shred it myself, it can be a bit messy but so worth it.

Done!


start off by adding half of each cheese to a bowl and then mix. Add the remaining cheese and mix again. I do it this way because it is makes it easier to mix in the Velveeta because it tends to want to stick together.

add the pimentos. You can add half of the 4oz jar all of it or in between its all up to you.



add the mayonnaise and mix well. If the pimento spread it to thin just add more cheese if it is to thick add a bit more mayonnaise. The measurements above to me make the perfect consistency.


Chill for about a hour or two so the wonderful flavors can marry and then serve.


you can spread it on celery, crackers or make little pimento sandwiches with the crusts cut off the true southern way.




Homemade Pimento Cheese Spread

1 1/2 cups sharp cheddar cheese, shredded (cracker barrel or Kraft)
1 1/2 cups shredded Velveeta (1/2 of a 1 lb block)
1 - 2 oz jar diced pimentos, with juice
3 - tablespoons mayonnaise (not miracle whip)

Make sure all the ingredients are well chilled. Shred the Velveeta cheese and shred Cheddar cheese. Add half of the sharp Cheddar cheese to a bowl and then add half of the Velveeta cheese. Mix well, then add the remaining cheese in the same order. By adding half of each at a time it helps it mix together better. Add pimentos and juice, I use about half of the pimento juice. Add the mayonnaise and mix well. If the pimento cheese is to thick you can add more juice or a bit more mayonnaise. If it is to thin add more cheese, mine was perfect with the above measurements. Let chill and serve on crackers, celery or make finger sandwiches.

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Pumpkin Sheet Cake & The Food Channel

I am so excited to be posting today. I wanted to let everyone know that the Velveeta Kitchenistas are being featured on the Food Channel website TODAY!!!! I was so excited to get the email yesterday with the announcement. The story is on their home page titled "VELVEETA Enlists Blogger Moms to Help with Weeknight Meals Issues! Thank you Velveeta and thank you to the Food Channel for running the story. I am so honored that Velveeta chose Mommys Kitchen to be a part of this program. So if you have time stop by the Food Channel and check it out. Now onto today's recipe. I have been wanting to make this Pumpkin Sheet Cake with Cream Cheese Frosting ever since I saw it posted at Tiffany's site Eat at Home. Her picture looked amazing with all that gooey cream cheese frosting peeking over the sides of the cake. I have read on a few blogs that their might be a shortage on pumpkin and the price could possibly be increasing. So when I went to the grocery store I stocked up. The price had gone up just a bit but nothing to terrible. Now what to do with all that pumpkin!! I plan on making apple pumpkin butter, pumpkin lattes and some pumpkin bread, but I had to make this cake first.

I made it for dessert after Sundays dinner this past weekend. The kids were so excited to see that big ole cake sitting in the fridge. When dessert came around I asked who wants pumpkin cake??? Pumpkin cake I thought that cake was something else. I told them to just give it a try, all of them like pumpkin bread so I knew they were gonna like it. I told Carson they were pumpkin brownies so he was hooked right from the start. He took a big bite and said um pumpkin brownies are so good. I said see I told you!!! We had the whole sheet cake cleaned off by the next day. The kids were even fighting over it for their after school snack. But I was smart and hid me a piece way back behind everything in the refrigerator. When everyone asked if there was any more cake, of course I said no. That's it, it is all gone (he he). The next day while everyone was at school Gracie and I sat and shared the last piece of cake together.

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.


Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.

Pour into a greased 10×15 inch baking pan.

Bake for 25-35 minutes at 350 degrees.


Cool the cake completely and then frost it with the cream cheese frosting.


Um creamy dreamy frosting.


Enjoy!!!!!!

Pumpkin Sheet Cake with
Cream Cheese Frosting

15 oz - can pumpkin
2 - cups sugar
1 - cup vegetable oil
4 - eggs, beaten
2 - cups flour
2 - tsp. baking soda
2 - tsp. cinnamon
1/4 - tsp. nutmeg
1/2 - tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:


Cream Cheese Frosting:

1 - stick butter, softened (1/2 cup)
8 oz - cream cheese, softened
1 1/2 - tsp. vanilla
2 1/4 - cups powdered sugar
5-6 - tsp. milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.


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