Do you love to bake? Christmas is probably my most favorite time of the year because I love to make all the different desserts. When my boys were little, they enjoyed sampling all of my baked goods. I love to package it all up in cute little tins and give it away for Christmas. I remember going to my grandma’s house and finding these Christmas tins filled with peanut brittle, fudge, and fruit cake. Don’t wait to make new memories with your family!
One of my favorite cakes that my grandma made was her Baby Food Cake. My mom also made this cake for us girls when we were younger. So today, I am sharing my favorite memories that began in the kitchen starting with my favorite recipes.
I think what makes Baby Food Cake so yummy are the spices and of course the baby food. My mom always used plum baby food but you can use other flavors such as apples or even apricot. Don’t wait to make new memories with your family!
Baby Food Cake
Ingredients
- 2 cups self-rising flour
- 3 eggs
- 1 cup pecans
- 1/2 tsp. cloves
- 2 cups of sugar
- 1 cup oil or butter
- 2 jars of baby food (plum, apple, apricot)
- 1 tsp. cinnamon
Preheat the oven to 375 degrees F. Spray non-stick cooking spray in a bundt pan. Cream oil and sugar, add eggs one at a time. Add baby food and sifted dry ingredients. Pour into a prepared bundt pan for 45-50 minutes.
Glaze
- 1 cup powdered sugar
- juice of a lemon
For more great recipes, please continue to follow my blog. I am sharing some of my favorite Christmas recipes over the next few weeks.
Key Lime Icebox Pie in a Jar
Today’s keeping it simple all day, everyday recipe is both yummy, quick, and kid-friendly. I love to make icebox pies in the Summer. The key lime icebox pie in a jar is an individual serving that your kids will love. Even your big kids in the house will love it. If you worry about a jar breaking, you could use plastic cups or jars if you like. These are so cute and easy; you are going to want to make these over and over.
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From the heart!
On Sunday evenings, we would eat a quick supper before heading off to the Sunday night church service. Lunch was usually a pot roast with potatoes and carrots. She would cut up the roast and we would have sandwiches. On Sundays, mom would also fix a dessert. One of my favorites was the lemon icebox pie, especially in the Summer. Since I tried Key Lime pie, I am now hooked on the tart and sour flavors of cream cheese and lime mixed together. If you don’t have key lime juice, then no worries just use lime juice. Through this time at home due to the Covid-19, I am keeping it simple all day, every day. I pray that you are making memories with your family and making the best of the time that you have together because life is short.
Food for the soul!
“In the same sense, the tongue is a small part of the body, yet it boasts of great things.” James 3:5
James 3:5 shows us how something as simple as our words can cause some major problems. When we put ourselves down, it causes us to live with a negative mindset. Words can help us or hurt us. It is important to ask God to help us chose our words wisely. Blessings!
INGREDIENTS YOU’LL NEED FOR THE KEY LIME ICEBOX PIE IN A JAR
- Graham Cracker Crumbs
- Sugar
- Butter
- Cream Cheese
- Condensed Milk
- Key lime juice or just lime juice
- Frozen whipped topping, thawed, divided
- 4 Small jars
HOW DO YOU MAKE THE KEY LIME ICEBOX PIE IN A JAR?
1. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Put a couple of tablespoons in the bottom of each jar and press down.
2. In a medium bowl, combine cream cheese, condensed milk, and lime juice. Beat with a mixer for a couple of minutes. Stir in the whipped topping. Evenly spoon over the graham cracker crust.
3. Top with a spoon full of whipped topping and refrigerate for an hour.
4. Enjoy!
For more simple recipes click on the link kamzinsser.com
Today’s keeping it simple all day, everyday recipes are both yummy, quick, and kid-friendly. I love to make the cinnamon rolls for a Sunday morning breakfast and the broccoli is the best as a side dish for lunch or supper. Your kids will love these recipes. These are no-fuss and so easy, you are going to want to make these over and over.
From the heart
I have so many great memories growing up in the kitchen with my grandma and my mom. When we visited our grandma, she would make all of our favorite dishes. Grandma loved to try new recipes so since this was before the copy machine days, she would copy recipes by hand from the newspaper. Or cut them out of the newspaper. Wow, we are so far ahead of that now. We can search and finding anything we need on the internet. Through this time at home due to the Covid-19, I am keeping it simple all day, every day. I pray that you are making memories with your family and making the best of the time that you have together because life is short.
Food for the soul!
“And I will ask the Father, and He will give you another Helper, to be with you forever.” John 14:16
Things are hard when we try to do things in our own strength. We don’t have to do things alone. We have a “Helper” and He is with all of the time to help us. Lean on God’s grace today to help you get through the day.
INGREDIENTS YOU’LL NEED FOR THE SUNDAY MORNING CINNAMON ROLLS
(full amounts in the downloadable recipe below)
- Pillsbury cinnamon rolls (or any brand will work)
- Apple
- Peach
- 1 teaspoon cinnamon and sugar mix
HOW DO YOU MAKE THE SUNDAY MORNING CINNAMON ROLLS?
1. Preheat the oven to 375 degrees. Spray a round cake pan with non-stick spray.
2. Place the cinnamon rolls in the non-stick round cake pan.
3. Chop up one apple and peach. Sprinkle the chopped apple and peach over the rolls. Sprinkle a teaspoon of cinnamon and sugar mix over the top of the rolls and fruit.
4. Cook the cinnamon rolls for 20 minutes. Check to make sure they are done in the middle after 20 minutes. Depending on the size of the pan, you may need to cook them a little longer unless you prefer doughy cinnamon rolls.
5. Enjoy!
INGREDIENTS YOU’LL NEED FOR THE SKILLET BROCCOLI
(full amounts in the downloadable recipe below)
- 2 cups fresh broccoli
- 2 Tablespoons olive oil
- Salt, pepper, and garlic powder to taste
- 1 Tablespoon parmesan cheese
- 2 Tablespoons Italian breadcrumbs
HOW DO YOU MAKE THE SKILLET BROCCOLI?
1. Use a non-stick skillet. Add the olive oil to the pan.
2. Cut up the broccoli and add to the pan with the olive oil.
3. Season the broccoli with the salt, pepper, garlic powder and sautéed for around 5 minutes.
4. Sprinkle the Italian breadcrumbs over the broccoli and sautéed for another 5 minutes.
5. Lastly sprinkle some the parmesan cheese on top of the broccoli. Cook for another minute or so until the cheese is melted.
6. Serve as a side for lunch or supper.
For more great simple recipes, check out my favorite recipes at kamzinsser.com
