Peanut Butter Fudge

This is SO easy! It comes from the booklet Southern Peanut Shortcut Recipes by Kathleen Royal Phillips. I picked the booklet up from a booth at The Peanut Butter Festival years ago.

Peanut Butter Fudge

1 3/4 cups creamy peanut butter 

1 16 oz. container of Betty Crocker vanilla frosting 

Line an 8x8 baking pan with wax paper. You can also use tin foil.

Stir together the peanut butter and frosting in a large microwave-safe bowl. 

Microwave on HIGH 1 minute. Stir until smooth. 

Pour the peanut butter mixture into the prepared pan, spreading to the edges with a spatula. 

Chill, uncovered, at least 2 hours or until firm. Once firm, cut the fudge into bite-sized pieces. 

Store in an airtight container at room or in the refrigerator.

Lemon-Cream Cheese Pound Cake

 

I love the taste of lemons. I always have. I love lemon ice cream. I enjoy Lemon Icebox Pie. I adore Lemon Layer Cake. And now I have found a wonderful recipe for Lemon-Cream Cheese Pound Cake.

This wasn't the first Lemon Pound Cake recipe I have tried. The others were okay. I had high hopes for this one because it reminded me of the Pound Cake my Mother baked. It came from one of those old cookbooks compiled down in Chipley, Florida. I don't know Bobbie Smith but her recipe is divine!

It surpassed my expectations. It is moist and delicious. The lemon flavor isn't over-powering but is just right. I hope you enjoy it as much as I do.

Lemon-Cream Cheese Pound Cake

6 large eggs -- at room temperature

1 1/2 cups butter (3 sticks) -- room temperature

1 8-oz. package cream cheese -- room temperature

3 cups sugar

3 cups cake flour -- sifted once

1 tablespoon lemon flavoring

Preheat the oven to 325 degrees.

Line a tube cake pan with wax paper. Lightly spray the bottom and sides with PAM.

Cream the butter until smooth. Add the cream cheese. Add the sugar. Then add the eggs, one at a time, until well blended. Slowly add the flour. Add the lemon flavoring last.

Bake for 1 hour and 45 minutes or until it's done. I test the cake with a wooden toothpick. If it comes out clean, it's done. Remember that every oven is different.

When done, remove the cake from the pan. You can wait until it's cool or enjoy a slice while it's warm. YUM!

Apple Butter Bars

 Do y'all ever get those free magazines from electric companies and insurance companies? Don't just toss them. Some of those magazines contain recipes that you don't want to miss.

This recipe is listed as a cake but to me it's all about cutting it into bars before serving. You can certainly do either way.

I found it not long after my husband and I returned from the Pigeon Forge, Tennessee, area. We had purchased Apple Butter from a local orchard and I wanted to use it in something. This recipe is that something.

It's easy and delicious. And don't worry. The Apple Butter you find at your local store will work just fine.

Apple Butter Bars

1 cup butter -- room temperature

2 cups sugar

4 large eggs -- room temperature

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup Apple Butter

2 teaspoons Pure vanilla extract

Preheat the oven to 375 degrees.

Line a 9x13-inch baking pan with wax paper. Lightly spray the bottom and sides with PAM.

Cream butter and sugar until fluffy. Add eggs, one at a time, until blended in.

Mix the flour, salt and baking powder together. Slowly add the flour mixture to the butter mixture. Lastly, add the Apple Butter and vanilla flavoring.

Spread the mixture evenly into the prepared pan. Bake for 35-40 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool completely.

Apple Butter Frosting

1 8-ounce package cream cheese -- room temperature

1/4 cup butter -- room temperature

3 tablespoons Apple Butter

1 16-ounce box of powdered sugar (about 3 3/4 cups)

Using an electric mixer, beat the cream cheese and butter until smooth. Add Apple Butter. Slowly add the powdered sugar. Mix well.

Spread over cooled Apple Butter Bars.

Cut into bars or, if you like, cut into larger pieces. Store leftovers in the refrigerator.

Cheesy Garlic Bread

1/2 cup butter, softened

1/ 2 teaspoon garlic powder 

1/4 cup Parmesan cheese 

Shredded Cheddar cheese 

Shredded mozzarella cheese 

One loaf French bread 

Preheat oven to 400 degrees.

Slice the French bread in half. Place on ungreased baking sheet. 

Combine softened butter, Parmesan cheese and garlic powder. Spread onto the bread. Top with Cheddar and mozzarella cheeses. I sprinkle it on the bread generously. 

Bake for 10 minutes. Slice and enjoy!

Banana Pound Cake

 

I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.

My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.

I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.

Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.

I hope you enjoy this wonderful recipe!

Banana Pound Cake

1 cup Crisco Shortening

1/2 cup butter, softened

3 cups sugar

5 large eggs

3 really ripe bananas, mashed

3 tablespoons milk

2 teaspoons vanilla extract

3 cups Gold Medal All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon salt

Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.

Preheat oven to 350 degrees.

Combine banana, milk and vanilla. Set aside.

Combine flour, baking powder and salt. Set aside.

Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.

Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.

Pour into the prepared pan.

Bake for 80 minutes or until a wooden toothpick inserted comes out clean.

Remove from cake pan and cool on a wire rack.

Yield: One cake

Philly Cheesesteak Sandwiches

 

Do you love a Philly Cheesesteak Sandwich as much as I do? Do you also have trouble getting a really good one? Here in the Deep South it can be a challenge.

 

I found this recipe in Gooseberry Patches Homestyle Family Favorites Cookbook. I, of course, have modified it slightly. Did you know you can get frozen steak strips at Sam’s? Just thaw them out and cut them in strips. It’s an easy, affordable way to make the sandwiches.

 

I also don’t purchase a clove of garlic. I keep McCormick’s Garlic Powder in the spice rack. It only takes ¼ teaspoon to get that garlic flavor and it’s so much easier.

 

This recipe makes 6 sandwiches. Since it’s usually just my husband and I, we make two and put the remainder of the steak mix in the refrigerator. We just pull it out, prepare the bread, add the cheese, and put it in the oven. It’s an easy way to use up the leftovers.

 

I hope you enjoy these Philly Cheesesteaks as much as we do!

 

Philly Cheesesteak Sandwiches

 

2 tablespoons butter

1 lb. frozen steak strips

Salt and pepper to taste

¼ teaspoon garlic powder

1 onion, sliced

1 green pepper, thinly sliced

1 lb. provolone cheese, sliced

6 six-inch baguettes, split

 

Melt butter in a skillet on medium heat. Add steak and sprinkle with salt, pepper and garlic powder. Add onion and green pepper, stirring until meat is done and onion and pepper are tender. This should take 5-7 minutes. Remove from heat and set aside.

 

Place the provolone cheese on each bun. Top with steak mixture. Place additional cheese on top of that. Wrap each sandwich in aluminum foil and place on a cookie sheet. Bake at 350 degrees for 10-15 minutes.

 

Makes 6 sandwiches.

Taco Hash Brown Casserole

 

This is my favorite Crock-Pot recipe. For a time, it was my only Crock-Pot recipe. I came to Crock-Pot cooking late in life. It was my husband’s specialty. I cooked and baked everything else.

 

Then came the season when I was craving this casserole and he kept making excuses. Anybody know what I’m talking about? So one day I just went into the kitchen and got it done. It tasted just like the one he made so I was hooked! But, many recipes later, this is still my favorite.

 

I did learn from my husband to ALWAYS use a plastic slow cooker liner in the Crock-Pot. And, yes, that’s the brand of slow cooker that we use. The liner makes cleanup quick and easy.

 

I get my ground beef at Wal-Mart. It’s 97 percent fat free. We’ve reached the age where that sort of thing matters.

 

I also use powdered garlic. It’s by McCormick. Just ¼ teaspoon per garlic and it’s so much easier than doing it the old-fashioned way. I’m all about easy and quick. I also use McCormick taco seasoning packets.

 

The Cheddar Cheese soup is by Campbell’s. The shredded hash browns are Wal-Mart’s Great Value brand. No need to thaw unless it's necessary to break the hash browns up so you can stir them into the other ingredients.

 

The shredded cheddar cheese – also a Wal-Mart brand – is a staple at our house.

 

I hope you enjoy this as much as we do. It’s quick, easy and yummy!

 

 

Taco Hash Brown Casserole

in the Crock-Pot

 

1 lb. ground beef

2 cloves garlic

1 taco seasoning packet (1 oz.)

1 can cheddar cheese soup (10.5 oz.)

1 bag frozen shredded hash browns (26 oz.)

2 cups shredded cheddar cheese

 

Brown the ground beef. Drain.

 

In a large bowl, mix ground beef with garlic, taco seasoning, cheddar cheese soup, frozen hash browns and 1 cup of the shredded cheese. Stir together and pour into the Crock-pot. Smooth until it’s evenly distributed. Sprinkle remaining shredded cheese on top.

 

Cook on HIGH for 2 hours.

 

Makes 4 generous servings.

Sausage Gravy

A Southern favorite, this recipe for sausage gravy pairs well with homemade biscuits. Just pop the biscuits in the oven, then make the gravy while they bake.

Serve as a breakfast side or as a meal.

 Sausage Gravy

1/4 cup plus 1/8 cup all-purpose flour

1 lb. bulk pork sausage

salt and pepper to taste

3 cups milk

biscuits

Brown the sausage and drain off any grease. Add salt and pepper to taste. Add flour and stir.

Slowly add the milk, stirring constantly until the gravy has thickened. This can take 10 minutes or so. Do not overcook.

Pour gravy over warm biscuits and serve.

Biscuits

 I have been searching for years to find a really good homemade biscuit recipe. I have tried more recipes than I care to admit. Some were okay. Some were destined for the garbage.

Then one day I combined ingredients from two different recipes and I was thrilled. The only challenge? I didn't write down exactly what I did.

So I did it again -- writing it all down as I went. This is that recipe. How many biscuits you get depends on the thickness of the dough. Plan for about 9-10. Pair the biscuits with sausage gravy or a homecooked Southern meal and you've got a winner.

               Biscuits

2 cups self-rising flour

1 cup buttermilk

1 teaspoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

6 tablespoons Crisco shortening

Preheat oven to 450 degrees.

Sift flour. Add baking power, baking soda and sugar. Stir. Cut in the shortening using a pastry cutter. Add buttermilk, stirring just until moistened.

Pour batter onto a well-floured cloth. Knead sparingly, until coated. Roll out thickly (3/4-1 inch thick) and cut with a biscuit cutter. 

Place in a well-greased cast iron skillet. I use shortening to grease the skillet. Bake 10-15 minutes or until lightly browned on top.

Serve.

Peach Cobbler

This recipe comes from Southern Living and has proven to be a winner in our house. It's quick, easy and never fails to draw people back for a second helping.

Peach Cobbler

1/2 cup butter

1 cup self-rising flour

2 cups sugar, divided

1 cup milk

4 cups fresh peaches, washed, peeled and cubed

Melt butter in a 13x9x2-inch Pyrex dish or something similar. I simply put the butter in the dish, place it in the oven and let it melt as the oven warms to 375 degrees.

In a separate bowl, combine the flour, 1 cup of sugar and the milk. Mix well. Set aside.

Place the peaches and remaining sugar in a boiler. Heat on the stove just until boiling.

To assemble, pour the flour mixture into the dish with the melted butter. Do NOT stir. Then spoon the peaches onto the top of that. Be sure to spoon it over the flour mixture. Pouring will cause it all to separate and your peaches will pool up in one place.

Bake at 375 degrees for 30 minutes or until browned.

Serve warm with Blue Bell Homemade Vanilla Ice Cream.

Bacon, Ranch and Cheese Pasta Bake

 I found this recipe online and then promptly set about tweaking it to fit my needs and my pantry. For example, I didn't want to take time to thaw, fry and crumble bacon. We use a wonderful type of Bacon Bits that look and taste like real bacon without the grease.  It's easy and quick. In fact, this casserole is easy and quick. That's my favorite kind on days that are sometimes way too busy.

Bacon, Ranch and Cheese Pasta Bake

8 ounces uncooked Penne Pasta

1 14.5-15 ounce jar Alfredo Sauce

4 tablespoons real Bacon Bits (or 4 slices cooked bacon, crumbled)

1/4 cup Ranch Dressing

1/2 cup shredded Cheddar Cheese

Cook and drain the Penne Pasta according to the package directions.

Preheat oven to 350 degrees.

Stir the cooked Penne Pasta, Alfredo Sauce, Bacon Bits, 1/4 cup Cheddar Cheese and Ranch Dressing together. Spoon into an 8x8 baking dish. Sprinkle the remaining Cheddar Cheese on top.

Bake for  20 minutes.

Lemon Icebox Pie

 

This was Mother’s go-to dessert. It was quick and easy and everyone always loved it. She’d made it so many times that she didn’t need a recipe. Maybe one day I won’t need it either.

 

Lemon Icebox Pie

 

Nilla Wafers

½ cup Butter, softened

Juice from 3 lemons (about ¼ cups)

1 14-oz. can Eagle Brand Sweetened Condensed Milk

3 eggs, separated

4 tablespoons sugar

 

Crush 40 Nilla Wafers. I put then in a Ziplock bag, seal it and use a rolling pin. It’s okay to use a food processor.

Melt the butter and mix with the crushed Nilla Wafers. Press into the bottom of a glass pie plate. Place additional Nilla Wafers around the rim of the pie plate to create a crust.

Combine egg yolks, Eagle Brand Sweetened Condensed milk and lemon juice, mixing well. Pour into the crust.

Beat the egg whites on HIGH speed of a mixer until white and frothy. Add sugar, one tablespoon at a time, until stiff, white peaks form. Spread on top of the pie filling.

Bake at 325 degrees for 15 minutes or until the top begins to lightly brown.

Cool. Then Refrigerate.

Lemon Layer Cake

 

This has become my favorite cake. It began as a quest to find a wonderful Lemon Layer Cake recipe. I never found one. But I did find many recipes and out of that muddle I ended up with this. I love it.

 

Please be sure use real ingredients. Real butter. Crisco shortening. Cake flour. And freshly squeezed lemon juice. All those things do make a difference in how the final product tastes.

 

  Lemon Layer Cake

 

1 cup butter, softened

½ cup solid shortening

3 cups sugar

5 eggs, room temperature

2 ¾ cups + 1 tablespoon cake flour

¾ cup milk

¼ cup lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon extract

¾ teaspoon baking powder

 

Cream together butter and shortening. Add sugar and continue to beat until completely smooth. Add eggs one at a time, beating after each one until well blended. Slowly add flour and milk, alternating between the two. the lemon juice, vanilla extract and lemon extract. Add baking powder last.

 

Line four cake pans with wax paper, using butter generously to coat the bottoms and sides. Divide batter evenly between the four pans. Bake at 350 degrees for 18-20 minutes or until a wood toothpick comes out clean. Remove from pans and let the layers cool.

 

Frosting

 

Two 8-ounce packages of cream cheese, softened

1 cup butter, softened

4 cups powdered sugar

¼ cup lemon juice

Yellow food coloring

 

Beat cream cheese and butter until well blended. Slowly add powdered sugar and lemon juice. Add yellow food coloring to the shade of yellow you prefer. It doesn’t take much.

 

Spread frosting between cake layers and on the top and sides of the cake. Serve immediately or refrigerate. This cake also freezes well.

Peanut Butter Cake

Some of the most wonderful people I’ve ever known have shared some of the most amazing recipes. This recipe came from a sweet lady who left us many years ago. I loved her smile and her kindness. This recipe is a sweet memory she left behind.

Naturally, I changed the recipe up just a bit. The crunchy peanut butter gives it a texture you might expect in a cake from your grandmother. If that’s not your thing, it’s certainly okay to use smooth peanut butter.

The filling really needs time to thicken. I recommend cooking that first. If you have any left or just need a special snack, the filling is absolutely wonderful on graham crackers.

Peanut Butter Cake

1 cup butter, softened

4 eggs

2 cups sugar

3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon vanilla flavoring

Mix well. Pour the batter into four well-greased baking pans. Bake at 350 degrees 15 minutes or until the center tests done.

Filling

2 cups sugar

2 tablespoons butter

1 cup milk

1 ½ cups crunchy peanut butter

1 teaspoon vanilla flavoring

Cook on medium heat about 10 minutes, stirring frequently. Remove from heat when mixture begins to boil. Let mixture cool, then refrigerate until it begins to thicken.

Spread mixture between cake layers.

Frosting

3 cups powdered sugar

¼ cup butter

1 cup crunchy peanut butter

1 teaspoon vanilla flavoring

3 tablespoons milk

Mix all ingredients together. Add extra milk, if necessary, to create a smooth consistency. Spread on the top and sides of the cake.

Bacon Cheeseburger Crescent Ring

A co-worker recently raved about a Pillsbury Crescent Roll Ring he and his wife cooked. It sounded delicious so I had to check it out. When I googled it, I found numerous recipes for crescent roll rings. They all looked easy but, well, we know how that sometimes can be.

I chose this recipe and, with slight modifications from the original, I gave it a try. Oh, my! It was easy and it is absolutely delicious!!!

Bacon Cheeseburger Ring

1 lb. ground beef, cooked and drained

1/3 cup ranch dressing

4 slices cooked bacon, torn into small pieces

2 cans (8 oz. each) Pillsbury refrigerated crescent rolls

16 hamburger dill pickle slices

1 1/2 cups shredded cheese

Preheat oven to 350 degrees.

Open the crescent rolls and cut the dough so that two rolls are together. On a large nonstick baking sheet, arrange crescent rolls in a circle. These slices will overlap. Make sure to leave an opening about 5-7 inches in the center.

Mix the cooked ground beef, ranch dressing and bacon together in a bowl. Coat the beef thoroughly with the dressing and bacon. Spoon this mixture on to the inner edges of the ring.

Place two pickle slices on each section of the ring. Sprinkle shredded cheese on top.

Gently roll the dough over from the outside and attach it to the inside dough.

Bake for about 20 minutes or until the crescent roll crust is lightly brown. Let it sit 5 minutes, then slice and serve.

Black Bean Soup

We here in the Deep South have experienced the summer that won’t seem to end. Who knew we’d have 101-degree temperatures in late October? We have set temperature record after temperature record.

The end is coming. We have flirted with the 40s at night. There was no better reason to finally try a new soup recipe.

This soup was easy to make and is simply delicious. BUT please make sure to plan ahead. The beans need to be soaked overnight. It made more than enough for us to eat and then freeze a portion for a cold winter night that is coming again. I just know it.

The recipe comes from Shirley Edberg. I found it in a recipe book compiled by The Citizens Bank many years ago. I changed it up a bit to suit our tastes. Serve it over white rice and it makes a complete meal. I hope you enjoy it.

Black Bean Soup

1 lb. black beans

1 ½ lb. smoked sausage, cut into ¼-inch slices

3 medium onions, chopped

3 (green) bell peppers, chopped

2 cloves garlic, crushed (I used ¼ tsp garlic powder)

Salt and pepper to taste (This wasn’t needed)

2 tablespoons wine vinegar

2 teaspoons Worcestershire sauce

Soak beans overnight. Drain and rinse.

Slowly brown sausage. Place in a large soup pot.

Sauté onions and bell peppers until onions are clear. Pour into soup pot.

Add remaining ingredients, including drained and rinsed beans, to the pot. Cover with fresh water and slowly bring to a gentle boil. Reduce heat to low, cover and simmer until beans are done but not mushy. This takes about 2 hours.

Serve over rice, cooked in a separate pot.

P.S. This soup freezes really well.

Chicken Casserole

Some days you've just got to go with what you have. It was one of those days. I needed lunch and I needed it quickly. I found a few recipes -- google is a wonderful thing -- but I didn't have time to cook chicken down and I didn't have all the ingredients for any one recipe. So I adapted and this is what I came up with. I hope you enjoy it as much as we have.

Chicken Casserole

2 cans (12.5 oz. each) chunk chicken breast, drained
1 can cream of chicken soup*
1 cup sour cream
1/4 cup chopped onion
32 Ritz crackers

* you can substitute cream of mushroom soup

Place the chicken in a 9 x 13-inch baking dish.

Combine the soup, sour cream and onion. Spread it on top of the chicken. Crumble the Ritz crackers over that.

Bake at 350 degrees for 30 minutes.

Pumpkin-Ginger Cupcakes

This recipe comes from the December/January issue of allrecipes magazine. I was draw to it because of the pumpkin. There's just something about the holidays that makes me gravitate toward pumpkin. How about you?

Maybe it's just part of the holiday season. Maybe it's all about cool temperatures and a roaring fire. Pumpkin speaks to coziness and contentment. Add a few more spices and everything smells wonderful and tastes divine.

This is an easy recipe. I hope you enjoy the cupcakes.

Pumpkin-Ginger Cupcakes

2 cups flour
1 (3.4-oz.) package instant butterscotch pudding mix
1/3 cup finely chopped crystallized ginger
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup butter, at room temperature
1 cup white sugar
4 eggs, at room temperature
1 (15-oz.) can pumpkin puree
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Grease and flour 24 muffin cups or line with paper liners.

Mix together flour, pudding mix, crystallized ginger, cinnamon, baking soda, allspice, ground ginger, salt and cloves in a bowl.

In a large bowl, beat butter and sugars with an electric mixer at medium speed until lite and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture, pumpkin, and vanilla. Mix on low speed until just incorporated. (Batter may appear curdled or separated.) Pour into prepared muffin cups.

Bake until golden and the tops spring back when lightly pressed, about 20-25 minutes. Let cool in the pans for 10 minutes, then transfer muffins to wire racks to cool completely.

Frosting

8 cups powdered sugar
3/4 cup butter, softened
1/2 cup milk
2 teaspoons vanilla extract
crystallized ginger for garnish

Beat together 2 cups of powdered sugar, butter, milk, and vanilla in a very large bowl until smooth. Beat in remaining powdered sugar until smooth, adding more milk if necessary to make frosting spreadable.

Frost cooled cupcakes and garnish with crystallized ginger.

Cheese Pennies

I found this recipe in the December issue of Alabama Living magazine. It reminds me of cheese straws, which is something I totally love. Okay. Maybe not exactly, but close enough.

Cheese Pennies

1 stick (1/2 cup) margarine, softened
1/2 pound grated cheddar cheese
1/2 package dry onion soup mix, shaken well before opening
1/2 teaspoon salt
1 cup all-purpose flour

Cream margarine and cheese together. Add soup mix, salt and flour. Blend well.

Divide into fifths. Shape each section into a long "snake" one inch in diameter. Chill.

Cut into 1/4-inch slices. Spray cookie sheet with cooking spray. Bake slices at 375 degrees for 10 minutes or until well browned. Remove immediately and cool completely.

Makes 3 1/2 to 4 dozen. Store in airtight container.

Candy Cane Chocolate Mini Loaves

This recipe also comes from the December issue of Taste of Home magazine. The author suggested using left over candy canes for this special treat. That's certainly a wonderful idea. However, I love the idea of making these mini loaves and giving them out as Christmas gifts. What a wonderful expression of love and thoughtfulness to give something you made yourself.

I suggest melting the white chocolate for the topping in the microwave. Place it in a microwave-safe bowl and heat at 30 seconds intervals until melted. Be sure to stir after each 30 seconds, as the chocolate may not always look melted when it really is.

Again, I hope you'll take time to purchase Taste of Home magazine and treat yourself to other amazing recipes. This is just the best cooking magazine around.

Candy Cane Chocolate Mini Loaves

1/4 cup butter, softened
1 2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup (6 oz.) miniature semi-sweet chocolate chips


Preheat oven to 350 degrees. Coast eight 5 3/4 x 3 x 2-inch loaf pans with cooking spray.

Beat butter and sugar until crumbling, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts.

In another bowl, whisk flour, cocoa, baking soda and salt. Add to brown sugar mixture alternately with the buttermilk, beating well after each addition. Fold in the chocolate chips.

Transfer to prepared pans. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.

Topping

2 oz. white baking chocolate, melted
3 tablespoons crushed candy canes

Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.