Tuesday, September 2, 2014

Stuffed Soup

I've been suffering with a toothache lately, and Charlie has been taking good care of both of us, putting food on the table.

This is one of his favorites, and it's one of mine, too.

He just heats up a can of cream of celery soup and sprinkles packaged stuffing mix into it.

It's sort of like croutons, only not.
I think we got onto this kick by putting some leftover stuffing into the soup, and gradually simplified to just putting the stuffing mix in and letting it make itself in the hot liquid.

Whatever; it's a quick and easy tasty little treat.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 29, 2014

Peanut Butter Oreo Cheesecake

Oh. My. Doesn't this look mouth-watering? I found it at This Gal Cooks, a wonderful site you should really take a look at. The recipe is below, but for more pics and a step-by-step tutorial, click on the link to go to the recipe's location on the site.

Peanut Butter Oreo Cheesecake

Prep time
Cook time
Total time
Recipe type: dessert
Serves: 8-12
For the crust
  • 1½ C ground Oreo cookies (about 21 cookies)
  • 2 tbsp granulated sugar
  • ⅓ C butter, melted
For the filling
  • 3 8oz packages of ⅓ less fat cream cheese
  • 1 C creamy peanut butter (do not use natural)
  • 1 C granulate sugar, divided (3/4 C, ¼ C)
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 9 crushed Oreo cookies
For the topping
  • 10 crushed Oreos
  • Hot fudge sauce for drizzling
  • 9 inch springform pan
  • Aluminum foil
  1. Preheat oven to 325 (300 for dark pans)
  2. Make the crust by combining the melted butter and the ground Oreo cookies. Mix in the butter until well incorporated and all of the ground cookies are moist. Press the mixture into the bottom of a 9 inch springform pan.
  3. In the bowl of a stand mixer, beat together the cream cheese, ¾ C granulated sugar and the vanilla extract on medium speed. Add the eggs one at a time, beating between each addition. Mix in the 9 crushed Oreos and then remove 1½ C of the batter from the mixing bowl and set aside. To the remaining batter, add the peanut butter and the remaining ¼ C sugar and mix on low until well incorporated.
  4. Pour half of the peanut butter batter over the crust and carefully even out and smooth with a spoon. Pour half of the plain batter over the peanut butter layer and carefully even out and smooth with a spoon. Repeat this process until the remaining batter is used. The final layer should be the plain batter.
  5. Bake at 325 degrees for 55 minutes or until the center is slightly jiggly. If the top of the cheesecake starts to darken too much, cover with aluminum foil.
  6. After baking, remove the cheesecake from the oven and allow to cool in a fridge overnight. Once cooled, top with the 10 crushed Oreos and then drizzle with the fudge sauce.
My cheesecake slightly cracked on the top. I know there are methods that you can use to prevent this from happening. Unfortunately, I did not use one of those methods as my pumpkin pie cheesecake has never cracked.

If your cheesecake cracks, have no fear! The Oreo topping will cover the crack!

Wednesday, August 27, 2014

SEC Football and Food!

It's football time! We do it up big in the SEC. That means chicken wings, barbecue, hot dogs; and lots of socializing! Some of my other favorite game foods: guacamole sloppy joes broccoli cheese soup nachos pizza brownies cupcakes chili What is your favorite football food?

Tuesday, August 26, 2014

Amish Italian By Request

This is the kind of thing that happens when you let a man plan supper.

Me: What would you like for supper?

DH: I was thinking about egg noodles with a can of tomato sauce.

Me: !!

DH: Why not?

Me: No reason why not. No reason. No reason on earth why not.


But I cooked some of Yoder's Amish egg noodles and I doctored up some tomato sauce with garlic, basil, oregano, and onion.

DH: Maybe a little cheese on top.

Me: Now you're talkin'.

It wasn't bad.

We had some left over, so I heated it up last night and topped it with a "sauce" of mushrooms and Roma tomatoes and yellow tomatoes, with MOAR CHEEZ on top. Fried yellow squash on the side.

Mighty tasty.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Wednesday, August 20, 2014

To Keurig or Not?

I am never one to need or particularly desire the best and newest. So, I am just know beginning to think I need a Keurig coffee maker. My friends have had them, and raved about them for years. What has finally made me think I must have one? I realize that my kids can safely and easily make their own iced and hot teas, lemon aide, ciders and other drinks. Mommy has her coffee and the kids will WANT to make their own drinks...a win/win!

Tuesday, August 19, 2014

Another #Vegan Feast. YES, ANOTHER ONE!

I subscribe to The Humane Society's Meatless Monday Recipe of the Week. This one came this week, and I made it (mostly) and love it! Good thing, since it made enough to feed a small nation, even though I reduced the amount of rice. It says it serves 6, but I think it meant 6 working field hands.

Here is how I made it, with the HSUS version noted.
  • 1 teaspoons cumin seeds
  • 1 1/2 Tablespoons poppy seeds [They said 2. Seriously? TWO?]
  • 2 Tablespoons oil [They said 1 teaspoon. As if.]
  • [2 jalapenos or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) --Or LEAVE THEM OUT]
  • 1/4 cup peanut butter [They said 1 Tablespoon sugar or jaggery and 1/4 cup roasted peanuts, coarsely powdered. So I'm like: Uh-huh -- peanut butter]
  • salt to taste
  • 1 medium eggplant, cut into small pieces
  • 2 cups hot water [They said 3 cups.]
  • 1 cup jasmine rice, soaked in water for 30 minutes, then drained [They said 1 1/2 cups basmati rice.]
  1. Heat the oil in a skillet over medium. Add the cumin seeds, and when they sputter, add the poppy seeds [peanuts, peppers, and sugar or jaggery -- if using peanut butter, don't add it now; save it for later].
  2. Saute the mixture until it is toasted and begins to brown, about 2 minutes.
  3. Add the eggplant pieces and mix them well. Now, add 3 cups of hot water. This is where I added the peanut butter. When the water comes to a boil, add the rice. Add salt to taste.
  4. Bring the mixture back to a boil. Then cover it with a tight-fitting lid, turn the heat to low and let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the pan stand for at least another 10 minutes.
  5. Fluff up the rice with a fork.
I also rolled some bread dough out flat and baked it in oil at 450F for about 20 minutes.

We'll be eating this stuff for the next month. Lucky for us it's so good!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 15, 2014

Fluffernutter Cake


How good does this look?!

Fluffernutter Cake

Here is the recipe, but I urge you to go to Sally's Baking Addiction to get all the information and the step-by-step directions for making this cake...which Sally says is EASY, by the way. :)



  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 2 large eggs
  • 2/3 cup (170g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk*

Marshmallow Frosting

  • 7.5 oz (1 cup; 213g) container marshmallow creme (Fluff)
  • 8 oz (225g) cream cheese, softened to room temperature*
  • 1/2 cup (60g) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 8 Reese's Peanut Butter Cups, chopped (optional)


Preheat oven to 350F degrees. Spray a 9x2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
Make the cake: Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the buttermilk and mix until just combined, do not overmix.
Spoon the batter into the prepared cake pan. Bake for 20 minutes. Remove from the oven and loosely cover with aluminum foil. Bake for an additional 12-13 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
Make the frosting*: In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you'd like the frosting to be thicker. Add more salt to cut that extra sweetness.
Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese's Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days.  Frost immediately before serving.