A Simply Salad Day~Yeah, right.

                       

This picture appeals to me today.  It is dark and a warm rain is falling and the kitchen is calling my name.  However, I have a sore heel and standing becomes a problem as the day wears on.  Today calls for something simple.  My pantry is over flowing, as usual, as is the garden so I can find all of these things tucked here and there.  I have a rotisserie chicken already shredded and Bob's your uncle, we have today's main dish.

But then there is this calling...  bake me, bake me

pecan pie brownie all ingredients

• 2 Boxes Brownie Mix
• Oil — according to brownie directions
• Water — according to brownie directions
• Eggs — according to brownie directions
• 1 Frozen Pecan Pie

pecan pie brownie recipe instruction

1. Preheat your oven according to brownie directions.
2. Grease 2 13 x 9 baking dishes with non-stick spray.
3. Next, follow the instructions for the brownies; mix together accordingly.
4. Once the brownies are mixed, dice your pecan pie while it is still frozen and add to the brownie batter. Mix together to combine.
5. Spread into the baking dishes and cook for the allotted time on the box. (Because of the added pie it will usually take 5-10 extra minutes.)
6. When the brownies are finished cooking, remove from the oven and let cool.
7. Slice and serve with a dollop of whipped cream and toasted pecans.

pecan pie brownie cooking tips

• Make sure to dice your pie while it is still frozen. I’ll be easier to cut and when you are mixing it with the brownies they will maintain their shape. This makes sure there are pockets (versus smears) of pie throughout the brownies.
• To make sure the brownies are cooked I resort to using a toothpick. I poke the brownie in the center and if the tooth pick comes up chocolate-y it’s not ready. When the tooth pick comes out clean it’s finished cooking. (Pinterest picture and recipe)

Or this very delicious poke cake.  I've made it and it was gone in one meal.

Holy Cow Cake NOTE:  I have just made this lovely cake.  You will not be disappointed.

5.0 from 1 reviews

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Holy Cow Cake

Author: The Cake Doctor

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

Serves: 20

Ingredients

• Cake:
• Vegetable oil spray for misting the pan
• 1 package (18.25 ounces) plain devil's food cake mix
• 1⅓ cups water
• ½ cup vegetable oil
• 3 large eggs
• Topping:
• 1 jar (8 ounces) caramel topping
• 1 can (14 ounces) sweetened condensed milk
• 4 Butterfinger candy bars (2.1 ounces each), crushed
• 1 container (12 ounces) frozen whipped topping, thawed
• 1 package (8 ounces) cream cheese, at room temperature (You can do without this if you want to, but it a delicious addition.)

Instructions

1. Preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.
4. Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
5. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.
6. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
7. Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.

Kate and Sam: Rules for you cooking journals www.pinterest.com/…zman1/kids-can-cook-kids-recipes
This link (just click on it) will lead to many fun food projects AND craft ideas for children.  Pinterest is one of the most interesting sites on the Internet and will provide hours of enjoyment for children in the kids section and adults in every thing one could find interesting.