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Fudge Bottom Cake

Posted by Courtney Lynn/Supersize Family Kitchens on October 19, 2017 at 9:00 PM Comments comments (0)

Fudge Bottom Cake



This family recipe for Fudge Bottom Cake dates back to the 80’s, but my younger sister Halle Jo makes it now. It’s her signature dessert, and for good reason! The top layer is a crackly chocolate cake, and underneath is a fudgy chocolate pudding. Serve it with ice cream and a big glass of milk.


Fudge Bottom Cake

Serves 12

From The Supersize Family’s Guide to the Kitchen cookbook

2 cups self-rising flour

1½ cups plus 2 cups sugar, divided

1/3 cup plus ½ cup baking cocoa, divided

1 cup milk

1/3 cup canola oil

2 teaspoons vanilla extract

3½ cups very hot tap water


Preheat oven to 325°. In a large mixing bowl, combine flour, 1½ cups sugar, and 1/3 cup baking cocoa. Add milk, oil, and vanilla and stir well. Spread into an ungreased 13 x 9 glass cake pan. Combine remaining ½ cup cocoa and 2 cups sugar and sprinkle evenly over batter. Pour hot water over all. Bake for 1 hour or until cake is done and pudding is bubbling through. There will be a chocolate fudge sauce in the bottom of the pan.

And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Frosty Pumpkin Dessert

Posted by Courtney Lynn/Supersize Family Kitchens on October 16, 2017 at 9:00 PM Comments comments (0)

Frosty Pumpkin Dessert



It's not pumpkin pie, pumpkin bread, or pumpkin latte... it's Frosty Pumpkin Dessert! It's a cool, creamy concoction you can enjoy all year longThis recipe is basically Pumpkin Mousse Pie from my cookbook. I made this recently when I went to make Pumpkin Mousse Pie and didn’t have any graham cracker crusts. In Supersize Family Tradition, I improvised. I poured it into a glass pan and froze it for a few hours, then cut into pretty slices. It was delicious and actually easier than messing with a crust. It’s also a fun surprise to take to holiday gatherings—it definitely stands out amongst traditional Thanksgiving desserts!


Frosty Pumpkin Dessert

From Supersize Family Kitchens

Makes 2 loaves (10 slices each)

2 cans (15 ounces each) pumpkin

2 jars (7 ounces each) marshmallow crème

½ cup packed brown sugar

1 teaspoon cinnamon

2 tubs (8 ounces each) frozen whipped topping, thawed


In a large mixing bowl, combine pumpkin, marshmallow crème, brown sugar, and cinnamon. Whisk in whipped topping. Spoon into two 8 x 5 loaf pans. Cover and freeze for at 4 hours or until firm. Let thaw for 15 minutes before slicing.

Don't forget, if you're not already a subscriber, you can join the e-mail list here. I'll send you a free e-cookbook ($2.99 value) "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Baked Apple Pudding

Posted by Courtney Lynn/Supersize Family Kitchens on October 12, 2017 at 9:00 PM Comments comments (0)

Baked Apple Pudding


The days are shorter, the leaves are turning, and the weather is cooling down a bit… it’s definitely fall out there!

The best thing about fall is all of the apple and pumpkin recipes. This Baked Apple Pudding right here is The. Best. Ever. It’s my sister Chelsea’s recipe, and I’m so glad she shared it with me.


Baked Apple Pudding

From The Supersize Family’s Guide to the Kitchen cookbook (that’s my affiliate link)

Makes 12-15 servings

10 apples, peeled, cored, and chopped

½ cup water

1 teaspoon cinnamon

2 cups sugar

1½ cups all-purpose flour

1 cup butter or margarine, softened


Preheat oven to 375°. Place apples in a greased 13 x 9 baking pan. In a medium sized bowl, combine water and cinnamon, then pour over the apples. In the same bowl, combine the sugar, flour, and butter until crumbly. Sprinkle the crumbs on top of the apples. Bake for 30 to 40 minutes or until lightly browned. You want the apples to be very, very soft; almost mushy.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Eye See You Mummy Cake

Posted by Courtney Lynn/Supersize Family Kitchens on October 9, 2017 at 9:00 PM Comments comments (0)

Eye See You Mummy Cake + Cream Cheese Frosting Recipe





Yep, you read that right: two recipes today. The first is a traditional Cream Cheese Frosting. It’s super easy, and goes with virtually any cake. Seriously, I haven’t found a single flavor of cake that it doesn’t go with. It’s similar in texture to canned fFrosting so it’s too thin to use as a decorator’s icing—piping and flowers and whatnot—but it works great with my next recipe, which is….


A Halloween favorite: Eye See You Mummy Cake. It’s so cute! It uses a quick bread mix and Cream Cheese Frosting. It’s easy to decorate—trust me, if I can do it, anybody can. I’m not an excellent cake decorator. I leave that job to my sister Chelsea, decorator extraordinaire.



Cream Cheese Frosting

Makes enough for one 9 x 13 cake

From The Supersize Family’s Guide to the Kitchen cookbook (my affiliate link)


½ cup butter or margarine

1 package (8 ounces) cream cheese

2 cups powdered sugar

1 teaspoon vanilla extract


In a mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla extract and beat until well-mixed and fluffy.



Eye See You Mummy Cake

Makes one 8 x 4 cake (about ten slices)

From Supersize Family Kitchens


1 quick bread mix, baked in an 8 x 4 loaf pan (actually I used homemade Pumpkin Bread)

1 batch Cream Cheese Frosting (recipe above)

2 cups powdered sugar

2 brown M&Ms


Supplies: 2 ziplock bags

Wilton decorator tips #12 and #789


Let cake cool completely while in pan. Start by icing the top of cake with a layer of cream cheese frosting. Make sure to get the corners, too. Don’t be stingy, the recipe makes more than you’ll need.

Add powdered sugar to remaining frosting and beat until smooth. This stiffens it up a bit so you can control it a little more.

Fit a pastry bag or ziplock bag with a #789 tip. It makes the frosting look like a wide ribbon. Fill the bag with frosting, and pipe wide stripes to resemble a mummy. It’s okay if they’re a little imperfect.

Scoop a big spoonful of frosting into another ziplock bag fitted with the #12 tip. It’s a round tip. Use this to pipe two eyeballs near the top of the mummy. Place one M&M on each eyeball and press gently to adhere.

And that’s it. Keep it in the fridge so the frosting stays where it should. If it warms up, the butter will make the frosting droop a little.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Pumpkin Bread

Posted by Courtney Lynn/Supersize Family Kitchens on October 5, 2017 at 4:45 PM Comments comments (0)

Pumpkin Bread



No, I am not sick of pumpkin recipes yet. I hope you’re not either, because I have a terrific recipe today: Pumpkin Bread!


I know everyone likes the convenience of quick bread mixes from the store, but this quick bread has that homemade goodness in about the same time as a mix.


It’s my sister Chelsea’s recipe, and it’s a great one. Sometimes she adds a chocolate glaze to this. Just sprinkle ¼ cup of chocolate chips on top of each loaf as soon as they come out of the oven, then let them sit for a few minutes. Then just smooth with a butter knife.


(Side note: I know there’s been an awkward silence on here for several weeks now. My website crashed and it took forever to get the bugs worked out. Don’t worry, I’m here to stay now. Also, I had quite a few new e-mail subscribers in the last couple of weeks due to a viral Facebook post. Thanks for joining us and I hope you liked the free e-cookbook I sent you!)

 


Pumpkin Bread

Makes 2 8-inch loaves

From The Supersize Family’s Guide to the Kitchen cookbook (that’s my affiliate link)


2 cups sugar

2/3 cup canola oil

1 can (15 ounces) pumpkin

4 large eggs

3 1/3 cups self-rising flour

1½ teaspoons cinnamon

2/3 cup milk

 

Preheat oven to 300°. In a large mixing bowl, combine sugar, oil, and pumpkin. Beat in the eggs, then add the flour, cinnamon, and milk. Spread batter into two greased 8 x 5 loaf pans. Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.



And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

Frozen Hawaiian Pie

Posted by Courtney Lynn/Supersize Family Kitchens on September 2, 2017 at 12:35 AM Comments comments (0)

Frozen Hawaiian Pie


The Labor Day Luau dinner comes to a close with this Frozen Hawaiian Pie. This recipe makes 2 pies, so there’s definitely enough for everybody. I love all of the different kinds of fruit, and those cherries are just beautiful. But pay attention: This one must be made ahead! It has to freeze at least 8 hours, so make this Sunday night.


Our menu so far: Cherry Lemon-Limeade

Frozen Strawberry Limeade

Hot Dog Bar with Pineapple Salsa and Tomato Salad

Chili Dog Casserole



Frozen Hawaiian Pie

Makes 2 pies (8 servings each)

From Supersize Family Kitchens


1 tub (12 ounces) whipped topping

1 can (14 ounces) sweetened condensed milk

1 can (20 ounces) crushed pineapple, drained

1 can (15 ounces) mandarin oranges, drained

1 jar (10 ounces) maraschino cherries, drained

1 banana, mashed

2 tablespoons lemon juice

2 graham cracker crusts (9 inches each)

½ cup sweetened flaked coconut



In a large mixing bowl, beat whipped topping and sweetend condensed milk until smooth. Add pineapple, oranges, cherries, banana, and lemon juice and stir until combined. Pour into graham cracker crusts and top with coconut. Freeze 8 hours or overnight. Remove from freezer ten minutes before serving.


Wacky Cake

Posted by Courtney Lynn/Supersize Family Kitchens on July 12, 2017 at 12:35 AM Comments comments (0)

Wacky Cake


This is the moistest, richest cake I’ve ever made. It’s so good that you don’t even have to frost it! The Wacky Cake has a great story: it’s been around since World War 2, when many cake ingredients were rationed. Not to be outdone, innovative home cooks came up with the eggless, milkless, butterless Wacky Cake, and it’s still popular today.


Wacky Cake

From The Supersize Family’s Guide to the Kitchen

Makes 12-15 servings


3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

½ cup baking cocoa

2 cups cold water

1 cup canola oil

2 teaspoons vanilla extract


Preheat oven to 350°. In a large mixing bowl, combine the first five ingredients and sift until very well combined. Make a well in the dry ingredients and fill with last three ingredients. Stir liquid slightly, then stir entire mixture until well mixed. Pour into a greased 13 x 9 cake pan (or a 10-inch round pan like in the picture). Bake for 30 to 40 minutes or until cake tests done.

Note: If you want to turn it out and decorate it, you’re better off baking it in a parchment-lined pan. Let cool for 10 minutes, then gently turn out onto a wire cooling rack and peel off the parchment paper. Let cool completely before turning onto a platter to frost.


Lemon Angel Dessert Cups

Posted by Courtney Lynn/Supersize Family Kitchens on July 6, 2017 at 11:25 PM Comments comments (0)

Lemon Angel Dessert Cups


Chelsea makes these often because they’re a big hit every time! I love anything lemon-flavored, and these in particular are among my favorite desserts.


Lemon Angel Dessert Cups

From The Supersize Family’s Guide to the Kitchen

Makes 8 individual desserts

 

1 tub (8 ounces) whipped topping

1 package (8 ounces) cream cheese

½ cup lemon juice

1½ cups sugar

Yellow food coloring

3 cups 1-inch angel food cake cubes


In a large mixing bowl, combine whipped topping, cream cheese, lemon juice, and sugar. Beat until smooth and fluffy. Add food coloring a little at a time, beating between additions, until you get a nice lemon color. Divide half the angel food cake cubes between 8 mason jars or dessert bowls. Spoon half the lemon mixture over the cake. Repeat layers again. Freeze for 4 hours.

Chocolate Peanut Butter Bars

Posted by Courtney Lynn/Supersize Family Kitchens on June 4, 2017 at 7:00 PM Comments comments (0)

These taste just like peanut butter cups. A Supersize Family favorite! My brother Judson especially loves them.


Chocolate Peanut Butter Bars

From The Supersize Family’s Guide to the Kitchen

Makes 12-15 bars


¾ cup butter or margarine, softened

1 jar (16 ounces) peanut butter, divided

2 cups powdered sugar

3 cups graham cracker crumbs

1½ cups chocolate chips


In a large mixing bowl, combine butter and 1¼ cups peanut butter until creamy. Gradually stir in powdered sugar and graham cracker crumbs (you may need to use your hands to work it all together). Press evenly into a greased 13 x 9 pan. Melt remaining peanut butter and chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Spread over crust. Refrigerate for about 1 hour, or until chocolate is firm.

Cranberry Cheesecake Bars

Posted by Courtney Lynn/Supersize Family Kitchens on May 26, 2017 at 7:00 PM Comments comments (0)

Anything cheesecake is instantly a winner in my opinion. I love cranberry sauce, and combined with a buttery crust and cheesecake filling=yum!

 

Cranberry Cheesecake Bars

From The Supersize Family’s Guide to the Kitchen

Makes 12-15 bars

 

2 cups all-purpose flour

1½ cups quick cooking oats

¾ cup packed brown sugar

1 cup butter or margarine, softened

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

¼ cup lemon juice

1 can (16 ounces) whole berry cranberry sauce

2 tablespoons cornstarch

 

Preheat oven to 350°. In a large mixing bowl, combine flour, oats, and brown sugar. Cut in butter with a pastry cutter. Reserve 1 cup of the mixture, and press the rest into a greased 13 x 9 cake pan. Bake for 15 minutes or until golden. While crust is baking, beat cream cheese in a large bowl until fluffy. Add sweetened condensed milk and lemon juice and beat on low until blended. Spread over partially baked crust. In another bowl, combine cranberry sauce and cornstarch. Spread over cream cheese layer. Sprinkle with reserved flour mixture. Bake for another 40 to 45 minutes or until light golden. Let cool and then cut into bars.