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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recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.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.

Upcoming Event

Posted by Courtney Lynn/Supersize Family Kitchens on October 6, 2017 at 9:00 PM Comments comments (0)

Upcoming Event



Scenic Riverways Arts & Crafts Festival

October 14-15

Circle B Campground

Eminence, Mo

www.circlebcampground.com/

This is an AMAZING craft show—one of the biggest in southern Missouri. Thousands of people attend the festival every year, and over 100 booths are there to shop at. I’ll be there this year at the Supersize Family kitchens booth! I’ll have cookbooks for sale and I’ll be signing them as well (if you already have Guide to the Kitchen, bring it along and I’ll sign it for you). Guide to the Kitchen will be $10 each, but you can snag one cheaper with the coupon below.

PLUS, I’ll be doing a giveaway at my booth! Put your name and e-mail address in the mason jar, and after the show I’ll pick a winner at random to win a Guide to the Kitchen gift set valued at $15! It includes a potholder, oven mitt, and dish towel in a cute pattern, plus a signed copy of my cookbook.

AND…. For entering to win, you’ll also get my free e-cookbook “The Frugal Family’s Guide to the Kitchen.” Is that a great plan, or what???


My sister Chelsea will be joining me, and she’ll have handcrafted doll clothes and accessories for sale at my booth. Her little doll blankets are just adorable and come in endless colors and patterns—everything from girly princesses to boyish cartoony monsters to chevron to Navajo to polka dot.


Here is the coupon. Print this out or save it to your phone, and show it at my booth and you’ll get the cookbook for only $9.


 

 

 

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.

Labor Day Luau Roundup

Posted by Courtney Lynn/Supersize Family Kitchens on September 3, 2017 at 12:40 AM Comments comments (0)

Labor Day Luau Recipe Roundup


Whew! This super fun Labor Day Luau menu is now complete! I hope everyone enjoyed these fun Luau recipes, I know I had fun coming up with them.

The menu: Cherry Lemon-Limeade

Frozen Strawberry Limeade

Hot Dog Bar with Pineapple Salsa and Tomato Salad

Chili Dog Casserole

Frozen Hawaiian Pie


Here's the game plan:

Sunday night: Make the Pineapple Salsa, the Tomato Salad, and the Frozen Hawaiian Pie.

Monday before the party: Bake the Chili Dog Casserole, and boil the hot dogs for the hot dog bar

Just before the guests arrive: Set out the Chili Dog Casserole, boiled hot dogs, Pineapple Salsa, Tomato Salad, hot dog buns, and any other fixings on a long table or counter (like a buffet), then make the Cherry Lemon-Limeade and Frozen Strawberry Limeade. It would probably be a good idea to have someone in the kitchen to help you.

10 minutes before dessert: Set out the Frozen Hawaiian Pie. It needs to thaw for about ten minutes before slicing.


If anyone throws their own Labor Day Luau, tag your pics with #LaborDayLuau so I can see them (and maybe I'll share a few)! I'm very active on Facebook, so give me a follow to see all of my recipes, memes, and random cooking stuff.

And don't forget, if you're not already a subscriber, you can join my e-mail list at the bottom of this page. 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.

I'm shutting up now. Have a great holiday weekend, everyone :)

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.


Pineapple Salsa

Posted by Courtney Lynn/Supersize Family Kitchens on August 29, 2017 at 12:40 AM Comments comments (1)

Pineapple Salsa


We're still hyped up on these Labor Day Luau recipes!

Our menu so far:

Cherry Lemon-Limeade

Frozen Strawberry Limeade


Now that we have drinks in hand, it’s time for dinner. We’re chowing down on an old party favorite: a hot dog bar. Set out boiled hot dogs, buns, and an assortment of toppings. My toppings of choice? Pineapple Salsa (recipe below) or Tomato Salad! (Tomato Salad was posted previously, but amazing as a hot dog topping so definitely has to be part of the party!)

(I know that some people don’t want sweet or fruity flavors with their lunch, so if that’s your crowd, serve Chili Dog Casserole instead. (Not particularly luau-esque, but a real crowd-pleaser.)


Pineapple Salsa is AMAZING on hot dogs, but it really goes with any sandwich or burger—even tacos. The pineapple does not overpower the salsa like you expect it to.


Pineapple Salsa

Serves 10-12

From The Supersize Family’s Guide to the Kitchen cookbook


2 cans (14.5 ounces each) diced tomatoes, undrained

½ cup finely chopped green pepper

3 tablespoons finely chopped picked banana pepper, plus 2 tablespoons brine from the jar

1 can (20 ounces) crushed pineapple, undrained

1/3 cup chopped red onion

2 teaspoons salt

2 tablespoons sugar

2 tablespoons dried kale, optional


Put all ingredients in a large saucepan and bring to a boil over high heat. Reduce to medium and simmer, stirring frequently, for 45 to 60 minutes or until most of the liquid has cooked up. Very little liquid should remain. Store in the fridge in a tightly closed jar, and it will keep for a couple of weeks.

Cherry Lemon-Limeade

Posted by Courtney Lynn/Supersize Family Kitchens on August 26, 2017 at 11:30 PM Comments comments (0)

Cherry Lemon-Limeade



Welcome to the Labor Day Luau! All this week I’m going to have very fun Hawaiian-inspired recipes here on the blog. You can follow along all week and by Saturday have a perfect lineup for your party. I can safely tell you that every one of these recipes is going to feed a crowd, and you probably already have most of the ingredients.


Every good party has to start off with a fun drink, so we’re kicking this menu off with two choices: Cherry Lemon-Limeade and Frozen Strawberry Limeade (posted previously but fits the theme, and possibly the best drink I’ve ever tasted). They’re both sweet and fruity and fun. Basically everything a good drink should be.


In case you don’t know, I’m also very active on Facebook. Make sure to like the page so you don’t miss any of the fun.


Aloha for now ;)


Cherry Lemon-Limeade

Makes almost 3 quarts

From Supersize Family Kitchens


1 jar (10 ounces) maraschino cherries, undrained

½ cup sugar

1 cup hot tap water

1 can (6 ounces) frozen limeade concentrate, partially thawed

1 bottle (2 liters) lemon-lime soda, chilled

Drain cherry juice into a glass, saving both cherries and juice. In a 1-gallon pitcher, combine sugar and water and stir until sugar is dissolved. Add limeade concentrate, cherry juice, and soda. Serve over ice and top each glass with a couple of cherries.

New series: Labor Day Luau

Posted by Courtney Lynn/Supersize Family Kitchens on August 25, 2017 at 12:15 AM Comments comments (0)

New Series: Labor Day Luau


Guys, I'm really excited! This could be because I've always wanted to go Hawaii...or it could be because I've been binge-watching Magnum P.I...

But starting Sunday, I'm going to have a series of Hawaiian-inspired recipes on the blog for a Labor Day Luau! If you're not already a subscriber, go to the bottom of the page and enter your e-mail to ensure you don't miss a single fun luau recipe. On September 3rd I'll post a roundup of every Labor Day Luau recipe, so you have all day Sunday to do that last-minute shopping and planning. I'll also be sharing updates over on my Facebook page, and I'll be tagging each update with #LaborDayLuau

PS. Rick was clearly the cute one on Magnum P.I. End of story.

Chicken Enchilada Casserole

Posted by Courtney Lynn/Supersize Family Kitchens on August 24, 2017 at 2:25 AM Comments comments (0)

Chicken Enchilada Casserole


My name is Courtney, and I am addicted  to casseroles. I cannot help it, and I'm not going to change my entire life and start baking souffles. The kids wouldn't eat them anyway.


This being said, I have another great casserole for you to try. This one is an easy Enchilada Casserole, and you don’t have to roll a single tortilla! #win I like hot salsa best, but since I’m usually cooking for a lot of people, I use mild so everyone from kids to grandparents can enjoy.



Enchilada Casserole

From The Supersize Family’s Guide to the Kitchen cookbook

Serves 8

½ pound Velveeta, cubed

1 cup milk

1 jar (16 ounces) salsa

3 cups cooked, cubed chicken

10 8-inch tortillas, torn into bite-sized pieces

1 cup shredded cheddar cheese


Preheat oven to 350°. In a large microwave-safe bowl, melt Velveeta and milk. Stir in salsa, chicken, and tortillas. Spread into a greased 13 x 9 baking pan. Sprinkle cheese over mixture. Bake for 30 minutes or until hot and bubbly.




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