Archive | Yummy Stuff

Caramel Fudge Skillet Cake

Okay so over a year ago I saw a photo of a sinfully delicious looking concoction that my friend Kristie posted to her Facebook page.  I asked her for the recipe and she promptly sent it to my inbox where it remained for WAY too long.  I recently found the time to try it out and it was incredible! I think Kristie said she got the recipe from Pampered Chef but I am not 100% positive of the original source.  I had to tweak it a bit here and there because I just can’t help myself so I am sharing my own version of this amazing chocolatey goodness.



1 Chocolate Cake Mix (I recommend either Devil’s Food or Chocolate Fudge) and the ingredients called for on the box.

2.) 4 ounces of semi-sweet chocolate chips or broken pieces of bakers chocolate squares .

3.) 1  jar of your favorite caramel topping. (I use a 12.25 oz jar of Smuckers Caramel because it is amazing.)

4.) Optional toppings:  1/3 cup of crushed pecans – Hot Fudge – Whipped Cream


Instructions:  You will begin by preheating your oven to 350 degrees.

You will then grease the bottom and sides of a large cast iron skillet with cooking spray (butter or cooking oil will also work) and then coat it with flour. (Be sure to turn the skillet upside down over the trash can and tap out all the excess flour. )

Next you will follow the instructions on the box to prepare your cake mix and then pour it into the skillet.  Baking time will vary but should be approximately 30 minutes.  (The toothpick test works great on this one. If it comes out clean, the cake is done.)

Once the cake is removed from the oven allow it to cool inside the skillet. It will pull away from the sides as it cools.  Slide a butter knife around the edges of the skillet to carefully loosen the cake around the edges and then gently invert the skillet to deposit the cake (upside down) onto your serving platter.

Next you should pour half of the jar of caramel topping and the 4 ounces of semi-sweet chocolate into a bowl. Microwave this on high until the chocolate is melted and you can stir it into a smooth mixture.  Use a fork to gently poke holes in the top of the cake and then pour the warm chocolate/caramel mixture over the top.

To finish this up you can sprinkle the crushed pecans over the top and then drizzle with the remaining caramel topping. Serve with whipped cream or vanilla ice cream drizzled with hot fudge.  OH. MY. WORD.


Pizza Puffs!

Pizza Puffs

Pizza Puffs

Pizza is one of my family’s very favorite meals.  It’s one that everyone can enjoy without having to change it up to suit one or two of my pickiest eaters.  We have pizza on a regular basis and so out of boredom I like to find new ways to eat the things we love most.  I stumbled across a recipe online for a kind of pizza “ball” but of course it is impossible for me to just use someone else’s recipe without changing it up and making it my own. This one was fun to make with the kids. It was fast, simple and yummy.  I hope you all enjoy it as much as we do!


1.) Your favorite canned biscuits.  *I personally prefer Pillsbury Buttermilk (10 pack). Regular is better than the Grands for this recipe. You’ll have to judge how many according to the amount of folks you are serving.

2.)  Sliced Pepperoni

3.) Shredded Mozzarella Cheese

4.) Parmesan Cheese

5.) Italian Seasoning

6.) Garlic Powder  *My favorite is actually Lowry’s coarse ground garlic salt with parsley

7.) Melted butter -or- a beaten egg (to brush on the top)

8.) Your favorite dipping sauce. My favorite is Ranch Dressing but other options might be Creamy Italian or your favorite Pizza Sauce.


Preheat your oven to 375.

Flatten the dough of each biscuit (a tall kitchen glass works well for this if you do not have a dough roller handy).  Then place a pepperoni and small pile of cheese in the center of each biscuit.  Gather up the edges creating a little pocket and squeeze them together until the pepperoni and cheese are hidden and then place them (squeezed side down) in a greased baking dish. When you have finished stuffing each biscuit brush them all with melted butter or a beaten egg and then sprinkle with Parmesan, Italian Seasoning and Garlic Powder.   Bake for 10-12 minutes (or until the biscuits start to lightly brown) and then serve hot with your dipping sauce!  EASY!

**Tip** To change things up it would be easy to add additional small toppings (like jalapeno) to the cheese and pepperoni!

Kitchen Universe, The Kitchen Store


“Tiny Tostadas”

A few days ago I tried a new recipe for what I call “Tiny Tostadas”.  I found the idea online several months ago but I just got the chance to make them myself this past weekend.  I made some alterations to the original recipe and they were a big hit so I have decided to share my version here on my blog.

Tiny Tostadas

Tiny Tostadas


1 pkg of small wonton wrappers

1 lb. ground beef (or chicken)

1 can black beans

1 jar chunky salsa

1 pkg taco seasoning

shredded cheese

1 jar queso

Optional garnish ingredients: guacamole – sour cream – chopped black olives – green onions

First you will need to preheat your oven to 350 degrees.

Add taco seasoning to the ground meat and brown it in a skillet.  When the meat is cooked add the can of drained black beans. Cook until the beans are hot and then drain off the excess grease.

Next you should lightly mist your muffin pans with nonstick cooking spray and then press one wonton wrapper into the bottom of each muffin tin until it makes the shape of a tiny tostada shell.

Ready to cook!

Ready to cook!

Next you will put one small spoonful of queso in the bottom of each wonton wrapper.  Don’t put too much.  Just enough to smear around the bottom.  Then you will put a spoonful of the meat/bean mixture on top of the queso.  Add a spoonful of the chunky salsa to each cup and then top each one with shredded cheese.

( Big appetite? You can repeat the previous steps and make your tiny tostada a “double decker”!)


Bake for about 18 – 25 minutes until the wonton wrappers are golden brown.

Remove from oven and add your favorite garnish.  This time I chose guacamole and black olives.  I put sour cream on the side for folks to add if they desired. I think green onions would also go great on top and add a bit of color.

I had several complements on these and they even tasted great when they were warmed over.  These are perfect for parties and they are fun to make!  You can easily change up the ingredients to suit your tastes and any leftover ingredients will be great for taco night later in the week!  Enjoy!



“Berry Sludge”

Berry Sludge

Berry Sludge

Need a new, fresh and EASY dessert? I tried this new recipe not long ago and it is yummy!  I like it because it is tart and sweet but also COLD and refreshing.  It is simple, fast, and easy to change up to suit your mood.

Ingredients:  1 8oz. tub of Cool Whip – 1 24 oz. container of plain yogurt – 1 package of cheesecake pudding mix -1 package of frozen mixed berries.




You simply mix the yogurt, cool whip, and pudding mix together until well blended.  Then you add in the frozen mixed berries (or just your favorite berry if you prefer). *I used two packages of berries in mine because the only ones available were very small portions.  Just use your own judgement and add to suit your taste.  Chill the mixture until is is cold and firm and then enjoy!





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