Month: June 2020

Deluxe Cake Mix Cookies

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If you are looking for an easy pantry dessert that can be whipped up in no time look no further! My basic cake mix cookie recipe takes me back to high school every time. I remember making them frequently for my high school basketball teammates!

I usually have an extra box of cake mix in the pantry just in case I am surprised by a unexpected gathering or I have a sweet tooth. I can easily whip these up in no time!

I posted my original cookies a while back but have found a way to make them even better! The cookie part is my original cake mix cookie recipe, but the deluxe part includes a center of sweetened condensed milk and white chocolate chips! Yes, that makes it richer, but I think it is also a gooey perfection!

This is also a good recipe to get help from my 3 year old and 18 month old! I do the cracking of the egg part and they can nearly handle the mixing with surprisingly minimal (usually) mess!

The variations for these cookies are endless! My daughter loves sprinkles, so this variation is with a Funfetti cake mix and white chocolate chips. There are so many ways you can try this like: red velvet cake with white chocolate chips, yellow cake mix with milk chocolate chips, and German chocolate cake mix with peanut butter chips to name a few!

Next time you go to the grocery store make sure you pick up some boxes of cake mix and condensed milk then as long as you have chocolate chips, eggs, and vegetable oil (or butter) you can be enjoying these whenever the mood strikes!

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5 from 3 votes

Deluxe Cake Mix Cookies

Easy cake mix cookies with a gooey center
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American

Ingredients

  • 1 box Cake Mix (yellow, white, chocolate, or Funfetti)
  • 2 eggs
  • 1 stick butter melted
  • 1/2 cup sweetened condensed milk
  • 1 cup chocolate chips

Instructions

  • Mix together the cake mix, eggs, and melted butter.
  • Press half of dough into an aluminum foil lined then greased 9 x 9 pan.
  • Pour condensed milk and chocolate chips over dough.
  • Place remaining dough on top.
  • Bake at 350 degrees about 25 minutes or until top is lightly golden brown.
  • Let cookies cool completely in pan. Once cooled lift out aluminum foil, discard foil, then cut cookies into bars.

Notes

I have found that using the greased foil is imperative when having the condensed milk center. The condensed milk spills out around the edges and would otherwise stick to the side of the pan. The foil also makes clean up a breeze!  
The easiest way I have found when placing the remaining dough on top of the condensed milk and chocolate chips is using my hands and flattening smaller pieces in my palm then gently just placing on top trying to cover most of the middle layer. As the cookie bakes it usually fills in the gaps. 
1/2 cup of vegetable or canola oil can be substituted for the butter.  
If the cookies are not completely cooled when trying to cut them they will fall apart easily. 
 

Stuffed Banana Peppers

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I have officially found a new summer food love!

Cream Cheese. Sausage. Cheddar. Ranch. Banana Peppers!

The best quarantine decision I made was getting a weekly vegetable box from a local farm. I do not know what I’m getting until a few days before pickup, but it has yet to disappoint. It has also afforded me the opportunity to try new recipes with the freshest ingredients, some of which are not carried in my local grocery store. When I think back on these veggie boxes the recipe that makes my mouth water the most is Stuffed Banana Peppers!

I must admit, I have not ever bought or prepared fresh banana peppers before this summer. I was under the impression that banana peppers where generally about the size of a jalapeno or straight from a jar. Boy was I wrong! Also, if I’m being honest the only way I have really eaten banana peppers is from a jar prepared on a pizza or Mississippi Roast (you should defiantly give that if try if you haven’t already!).

Look how huge!

When I opened my vegetable box and saw the beautiful nearly foot long peppers. I knew these where too pretty to just chop up but should be stuffed…with cheese, cheese, and sausage! I am seriously getting excited just typing this out!

After that first taste I immediately ordered three extra pounds for the next week and have been enjoying them ever since!  

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Stuffed Banana Peppers

Banana Peppers stuffed with Sausage, Ranch, and Cheese! A delicious summer side!
Prep Time15 minutes
Cook Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 6-7 Banana Peppers large size
  • 1 pound sausage cooked, crumbled, and drained
  • 8 ounce cream cheese
  • 1 pkg dry ranch mix
  • 2 cups cheddar cheese

Instructions

  • Slice Banana Peppers in half then scoop out and discharge the seeds. Place in a large, sprayed baking dish with center facing up.
  • Mix together the cream cheese, cooked sausage, dry ranch mix, and cheddar cheese.
  • Spoon filling into the Banana Peppers.
  • Bake at 400 degrees Fahrenheit for 40 minutes.

Notes

The inside sausage filling made enough for me to fill 14 halves of the large peppers (depends on size). You can easily freeze sausage mixture for a later usage. 

I will certainly be keeping this recipe for many years to come! Some helpful tips I found, If there is a curved edge to the pepper half the pepper with the curved part in the air then slice down the exposed center that way the pepper will lay flat in the baking dish. Also the filling does make a lot. I froze my remaining mix and we made two meals out of these peppers and I was not mad about that! The filling would also be amazing baked on top of a crescent roll dough. Just bake until the dough is cooked through!

Tomato Pie

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Calling ALL Tomato Lovers!

Nothing says summer like the taste of fresh vegetables. I personally wish I had room (and ability and time) for a large backyard garden that I could peruse for mealtimes. That being said, I gratefully accept all tomatoes! You can not beat the deliciousness and simplicity of a BLT with mozzarella, fresh basil, a little mayo, on homemade white bread. Tomatoes are so versatile. You can slice and eat on a sandwich or make the most delicious sauces. However, at the top of my list is Tomato Pie.

Don’t let the name fool you. I feel like this amazing side star needs a more robust name as it certainly is a show stopper! You start with a store bought deep dish pie crust, fill it with the juiciest and freshest tomatoes, then top with a gooey, melty, cheese topping. Simply put, it is amazing!

Tomato Pie makes me wish for summer and that says a lot for a southern girl! Seeing my counter lined with fresh and plump tomato beauties makes breaking out into a sweat walking to the mailbox worth it!   

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Tomato Pie

A delicious summer side dish with fresh tomatoes and a cheesy top!
Prep Time10 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
Author: The Food Practitioner

Ingredients

  • 2 large fresh tomatoes
  • 1 deep dish pie crust baked until lightly brown
  • 1/2 cup fresh chopped basil
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped greeen onions
  • salt and pepper to taste

Instructions

  • Peel and slice tomatoes, sprinkle with salt and pepper, and place in a colander to drain.
  • Assemble to cheese topping by mixing cheddar cheese, mozzarella cheese, mayonnaise, and green onions.
  • Place tomatoes in cooked deep dish pie shell and sprinkle with fresh basil.
  • Spread the cheese mixture over the tomatoes and basil.
  • Cook at 375 degrees Fahrenheit until cheese melts and turns a little brown, about 20 minutes.

Notes

I have used different cheeses or what I had on hand such as Pepper Jack or Parmesan cheese, which are both tasty!
There are also other vegetables you can add such as zucchini, squash, and onions that also gives a great flavor. If using these vegetables I would saute first until cooked through and soft before adding them to the pie shell.
Let cooked pie rest for 5-10 minutes before slicing.