Peanut Butter Candy cake

The other day as I was blog surfing I went to The Crepes of Wrath and the most amazing cake popped up on my screen. She had covered her lovely cake with peanut butter cups. It looked like she rolled the entire cake in those yummy treats.
Pop over and take a look!

Wasn't that amazing?

When I saw that - it reminded me of a cake that my mom used to make when I was young. It was one of my favorites - and I couldn't believe I hadn't made it in years. My taste buds were ready and I knew my family (OK - I) needed it.
It is not as beautiful as The Crepes of Wrath's, but the taste is wonderful!



Peanut Butter Candy Cake
1 3/4 cup boiling water
1 cup quick-cook rolled oats
1/2 cup margarine
1 cup light brown sugar
1 teaspoon vanilla
1 cup white sugar
2 eggs
1 1/2 cup unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
5 (.6 oz size) milk chocolate covered peanut butter cups (I double this amount)



Combine water and rolled oats, cool to room temperature. Set aside. Cream together butter, brown sugar, sugar and vanilla; beat in eggs. Blend in oatmeal mixutre. Combine flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture. Beat 1 minute on medium speed. Pour batter into greased and floured 13 x 9 x 2 inch pan. Chop peanut butter cups and sprinkle on top of batter. I usually chop each cup into 9 pieces - as shown in above picture. Do not stir.

Bake at 350 for 40 to 45 minutes or until cake tests done.



For Frosting:
3 Tablespoons butter
3 oz unsweetened chocolate
About 3 cups confectioners' sugar
1/2 cup milk
1 teaspoon vanilla

Melt butter in small sauce pan. Add chocolate, stir constantly over very low heat until melted. Pour into small mixing bowl. Add remaining ingredients; beat until well blended. Chill to spreading consistency, 10 to 15 minutes. Frost cake.



Try it - I'm sure your family will be WILD about it!

WW Pan Bagnat

When I am faithfully doing Weight Watchers I make this recipe at least once a week. I usually pair this with Weight Watcher Black Bean soup (Next Wednesday's Post). This meal always fills me up - and it is only 8 points for the entire meal! I made this the other day and my girls wanted it in their lunch. They came home and said it was one of their favorite sandwiches. It helps that I purchased the tomatoes from the farmers market and they were out of this world!

Makes 4 servings.
2 very ripe tomatoes, peeled (I never peel them)
One 8 oz loaf day-old French or Italian bread, halved lengthwise
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped flat - leaf parsley (I think basil would be an amazing substitution)
2 scallions, thinly sliced
2 Tablespoons white-wine vinegar
2 teaspoons extra virgin olive oil
Freshly ground pepper, to taste

1. Halve each tomato horizontally; with a spoon, scoop out and discard the seeds and pulp. Dice the tomato shells.
2. Pull out the soft insides of the bread and tear into pea-size pieces. Transfer to a medium bowl; stir in the tomatoes, cheese, parsley, scallions, vinegar, oil and pepper.
3. Fill the bread loaf with the tomato mixture; close the bread and wrap tightly in plastic wrap. Refrigerate overnight; just before serving cut into 4 sandwiches.

Per serving: 222 Calories, 6g Total fat, 6 mg Cholesterol, 404 mg Sodium, 34g Total Carbs, 3g Fiber, 8 g Protein, 122 mg Calcium.

4 Points per serving.

Stuffing Balls (a.k.a. Thanksgiving in a bite)

My magazine collection was taking over my bedroom, and I decided it was time to go through all my cooking articles and rip out the 2 or 3 pages I thought I would really use. I stumbled upon this recipe for Stuffing Balls in the Food & Family Holiday 2005 issue laying next to my bed. (Now you know how long they had been sitting there!)



1 lb ground pork
1 package (6 oz Stove Top Stuffing Mix for Chicken
3/4 cup cranberry sauce
1 egg
1/4 cup melted butter



Preheat oven to 325. Brown meat; drain. Combine with dry stuffing mix in a large bowl.

Stir in cranberry sauce, egg and 1 cup water. Shape mixture into 16 balls. Place balls on foil-covered baking sheet; brush balls with melted butter.

Bake 20 minutes.

Makes 8 servings. 2 balls each.



My girls loved these. My oldest, Logan, said that it tasted like Thanksgiving in a bite.
This will definitely go into my "Fast Fix" meal rotation - now that sports are in full swing!

Your votes are in....and I'm the winner!

When all the votes were counted, when all the chads were examined, 94% of you thought I was married to a Cal Ripken look alike! How lucky am I? VERY! Here are the top 5 reasons I KNOW I'm a lucky girl!



5. He has excellent Wahl clippers and wonderful hair ideas!



4. He is incredibly supportive!



3. He is the Spiritual leader of our home!




2. He loves our little girls like there is no tomorrow!



1. The number one reason I am a lucky girl - drum roll......

My hubby is slightly OCD (Not unlike my first born - Logan) and continually cleans our home, does our dishes and organizes my closets. Are you jealous?
For you single gals out there...I HIGHLY recommend this personality trait in your future husband!!

What is your favorite characteristic in your mate?

French Dip - Man Size!

With Football season upon us - I knew it was time to get the crock pot out and make my man his favorite sandwich. He has no idea what goes into this dish, the time it takes and the overall effort on my part to make him HIS sandwich - and I like it like that. If he knew it took 2 minutes when I woke up in the morning and 2 minutes to put it in the bread - I might not receive all the accolades he gives me (so lets keep this blog between you and me- wink)



French Dip
1 (3lb) beef roast shoulder cut
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 peppercorns
French rolls
Provolone or cheddar cheese

Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for at least 6 hours. Remove meat from broth, shred with fork and keep warm. Strain broth, skim off fat. Pour broth into small cups for dipping. Serve beef on rolls. I slit rolls, place 2 pieces of cheese on one side, wrap in foil and bake at 400 for 10 minutes.

Now a little bit about the man I cook for....

Jamie (He wants to be called James - but he is Jamie to me) has been my rock for 14 years now. These past two years, my rock, has turned into a pillar. He is VERY Scandinavian, and thus keeps his emotions tucked way down deep - which is great for our relationship because I wear mine on my sleeve, my shirt, my cuffs, my pants, shoes, and sox. I can fall to pieces watching a fast food commercial! He is the yin to my yang, the PB to my jelly, and the cinnamon and sugar to my leftsa!

When my hubby and I were in NY this summer he was running to get cash so we could buy cheap Broadway tickets. On his way to the ATM someone shouted out "Hey, there's Cal Ripken". My husband not only came back with the money for the tickets - he brought with him a head so big it didn't fit in the theatre that night. You be the judge...Am I married to a Cal Ripken look alike?

Log your vote at the top of my blog!

Blitz Torte by Bobi (and Betty Crocker)

My Mother has a school friend that she sees every summer and they plan lunch around the time of her friends birthday. After serving "cake" one year she found out that the recipe was a favorite cake Helen's mother had made. Her mother now nearing 95 attends the luncheon also and this year when the cake came out she accused my mother of stealing her recipe. My mother acquiesced.

My mom uses that old Betty Crocker cookbook I have mentioned before and on page 242 - lo and behold - the stolen recipe appears.

Blitz Torte (Lightning Cake) - Beautiful...meringue top encrusted with sugar and toasted almonds.

Mix thoroughly . . .
1/2 cup soft shortening -mom uses softened butter
3/4 cup sifted confectioner's sugar
Beat in . . .
4 egg yolks, well beaten
Sift together and stir in . . .
1 cup sifted Gold Medal flour
1 tsp. baking powder
1/4 tsp. salt
Stir in . . .
3 tbsp. milk
Spread batter in 2 greased and floured round 8" layer pans.



For meringue, beat until frothy . . .
4 egg whites
Beat in gradually
1 cup sugar (half confectioners')
Beat until stiff and glossy.
Spread half of meringue over batter in each pan.
Sprinkle each with half of . . .
1/2 cup shaved blanched almonds
2 tbsp. sugar

Bake until cake tests done and meringue is set. Cool. Then remove
from pans. Place one layer on serving plate meringue-side-up. Spread
with Rich Custard Filling (see below or page 241 of Betty Crocker Recipe Book) Place other layer on top meringue-side-up. If desired, pipe with Sweetened Whipped Cream.

Temperature: 325 degrees for 35 to 40 minutes. 12 Servings.



Rich Custard Filling:
Mix in saucepan . . .
1/2 cup sugar
1/2 tsp. salt
1/2 cup Gold Medal flour
Stir in . . .
2 cups milk
Cook over med. heat, stirring until it boils. Boil one minute.
Remove from heat. Stir a little over half of this mixture into. . .
4 egg yolks (or two eggs), beaten
Blend into hot mixture in saucepan. Bring just to boiling
point. Cool and blend in . . .
2 tsp. vanilla or other flavoring.



Thanks mom for interrupting your lunch to snag some pictures for this post! Now that is dedication to your daughter!
Helen is lucky to have you as a friend- but I am even more lucky to have you as my mother!

WW Fettuccine with Walnut Sauce

This is a lovely dish that is ready in the amount of time it takes to cook the pasta. This recipe proves you don't have to sacrifice taste and quality when you are in a rush! It comes out of the "New Complete Cookbook" on page 400.

Weight Watchers Fettuccine with Walnut Sauce
Serves 4
1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
6 ounces fettuccine
1/4 cup walnuts, chopped
1/4 cup crumbled Gorgonzola cheese
2 Tablspoons minced flat-leaf parsley

1. In a small bowl, combine the ricotta, broth and lemon zest; mix until smooth.
2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with ricotta mixture, then sprinkle with walnuts, Gorgonzola and parsley; toss to coat.

Per Serving: 271 callories, 10g total Fat, 3 g Saturated Fatt, 55 mg Cholesterol, 129 mg Sodium, 33g Total Carbs, 2g Fiber, 12g Protein, 136 g Calcium.
Total Points per Serving: 6.