I love to hear from my readers! Let me hear your stories, trials, recipe disasters, recipe triumphs, and how you’re doing in life. While this is not an advice blog, per se, If you are interested, I may be able share pointers or tips if we have gone through similar battles in life. If you have problems or issues you or your family are currently dealing with and you would like prayer, I promise to pray for you and your situation.
It helps me to receive your feedback! Let me know what you think about this blog and the recipes I’ve posted, and what you find helpful or not so helpful. If you are trying to find recipes for a specific food, let me know and perhaps I can help.
Please comment on the blog! If you have tried one of my recipes and really liked it, please let me know. Tell me what changes (if any) you made and why. Tell me how you think the recipe can be better (if it can)! If you have taken pictures, please forward them to me with permission to use them.
Recipes, recipes, recipes! If there are some recipes you would really like to see posted (more asparagus recipes, or more ice cream recipes as an example), please let me know and I will try to work those in as soon as possible. If you have a recipe (or perhaps a poorly written recipe) that just has not gone right for you when you’ve tried to make it, send on what you have and perhaps I can figure out what needs to be done to get the recipe right.
Here’s my email address: cantstayoutofthekitchen@gmail.com
167 Comments
Anonymous
February 11, 2024 at 4:29 pm
Tresea —– I want the “Can’t Stay out of the Kitchen” Cook Book. Thank you Tammy Goodson
Teresa Ambra
February 11, 2024 at 7:36 pm
Hi Tammy. I do need to put one together but there is not one available at this time. Sorry.
ROSINA V JACKSON
October 26, 2022 at 12:46 am
YOU SUGGEST 4 SQUARES OF CHOCOLATE FOR THE CUPCAKES, HOW MANY OUNCES WOULD THIS BE?
ROSINA V. JACKSON
jackson.rosina@gmail.com
Teresa
October 27, 2022 at 8:16 am
Chocolate squares are usually once-ounce each.
M
October 17, 2022 at 7:52 am
Hi Your site has way too many ads and I can’t read…
Teresa
October 20, 2022 at 7:38 am
Sorry.
Claire
November 17, 2023 at 4:12 pm
Hello, Could I make a double batch of Toll House Brownies?
Teresa Ambra
November 17, 2023 at 7:49 pm
Hi Claire, yes but you need to put it in two separate pans.
Laura Morris
September 11, 2022 at 6:08 am
I have a question about the Breakfast Muffins which look really good. I’d like to know if you think you could freeze them? Thank
Teresa
September 12, 2022 at 8:39 am
Yes, I freeze them. Then just thaw and reheat.
Lee Hernandez
July 25, 2022 at 2:20 pm
I enjoy reading your posts. I have for a long time. Lately, when I click on, the content is covered over with as many as 4 ads at a time. It is frustrating to try to filter out the ads to get to what you write. You may want to look into this. Sincerely, Lee Hernandez
Teresa
July 27, 2022 at 11:05 am
Hi Lee. We are working with our marketing firm and hope to get the overlays removed very soon.
Anonymous
July 25, 2022 at 2:17 pm
I enjoy reading and following your posts. Did you know that when we click on your posts, there are as many as 4 ads at a time covering over the content. It is frustrating to have to filter through that to get to the post. Maybe you want to look into this.
Teresa
July 27, 2022 at 11:06 am
Thanks for notifying me.
fleeing the complex
June 15, 2022 at 2:52 am
Exactly, when cooking becomes a passion, we can’t go out of the kitchen. I like your post.
Teresa
June 20, 2022 at 7:44 am
Thanks.
Barbara
March 28, 2022 at 9:40 am
Hello. I just found your blog thru a link for your Magic Peach Cobbler which I plan to bake later today. I then went to your home page and bookmarked your Shortcut Minestrone Soup for lunch later this week. When I got to the end of the first page, I clicked Older Posts. It took me to page 2 which was the exact same recipes as home page. I did this until page 5, getting same recipes every time. I wanted to let you know about this problem with your blog and I hope you can get it fixed soon because I can’t wait to find more yummy recipes to try.
Teresa
March 28, 2022 at 1:15 pm
Hi Barbara. I know, I’ve asked my computer guy to fix it several times and can’t get it done! I will let him know again.
LM
January 16, 2022 at 10:05 am
You have waaaay too many pop ups on this site. 2/3 of the page is covered with ads and I can’t even read the recipe.
Don’t you ever look at your own site?
Teresa
January 17, 2022 at 7:58 am
Have you been to any other food blog? Unfortunately, all of the ads do this these days. All you have to do is X out of the ads. I will say it’s worse on mobile devices.
Chris
July 8, 2021 at 11:49 am
I like your recipes, but I HATE having to scroll so far down the page to get to the actual recipe. You really need to add a “Jump to Recipe” button for those that are not interested in the step-by-step directions.
Teresa
July 10, 2021 at 9:00 am
Hi, Chris. You’re probably right. That would be helpful.
Kevin
August 1, 2021 at 5:44 pm
I’ve made this many times the Texas tornado cake. My mom made this for us many times. 3 growing boys there was never any left . I tweaked the recipe some at times . I poked holes in the cake with a small end of a spoon. Then while hot poured about 1/2 a can of sweetened condensed milk in the holes and around the edges. Then added this icing. Also I tried this on the top of the cake. Whipped up some heavy whipping cream real thick then poured on top and chilled the whole thing in the fridge. OMG. That’s all you’ll say when you cut a piece and put in microwave got about 8/9 seconds. I think I could feel my veins closing up as I could not stop eating it. DA BOMB DIGADY !!!
Teresa
August 2, 2021 at 7:00 am
Hi, Kevin. This really is an easy an delicious cake. So glad you and your family have enjoyed it so much over the years. Thanks for the tips.
shirley assink
March 27, 2021 at 7:24 am
Do you brown the meat first for taco bake???
Teresa
March 29, 2021 at 7:35 am
Hi, Shirley. Yes you do.
Received your E-Mail on the 16 baked donuts, but on every one, I wasn’t able to get a recipe. Looks interestering and would love to try them out.
March 22, 2021 at 6:09 pm
Can you help, I’m unable to get any recipes from you on the 16 different baked donuts.
Teresa
March 25, 2021 at 7:42 am
You will need to click the links for the individual donut recipes. Then scroll to the bottom and find the recipe card. Each card can be printed.
schott.nina@hotmail.com
January 26, 2021 at 11:52 am
We have noticed that someone (potentially someone doing marketing for you) has created a listing for cantstayoutofthekitchen.com on vapetelligent.com. If the listing is not completed within 14 days, we will be deleting the draft. We have sent reminders to the registered emails but to no avail so we decided to try your official site.
Teresa
January 28, 2021 at 7:32 am
I have no idea what this is about, but I did not do it.
Anonymous
December 17, 2020 at 11:08 am
Every single photo has a video advertisement that plays over it? That’s a joke, right?
Please consider your audience before you smother your website in rotating ads that change every 15 seconds.
Teresa
December 21, 2020 at 7:22 am
Thanks for the info.
Sandy Hoffman
November 2, 2020 at 8:59 pm
I have a question about one of your recipes. You posted it recently. I received it on 11/2.
It is the Heath Bar pie.
In the directions you say to dump the boxed chocolate cake mix into a bowl and then half and half. BUT later on you say to use chocolate PUDDING. Which do you use pudding or cake?
Teresa
November 4, 2020 at 8:12 am
Sorry Sandy, it should be chocolate pudding. I’ll fix it.
Lola
July 7, 2020 at 7:17 pm
Shepherd’s Pie – Can’t Stay Out of the Kitchen
Anonymous
May 27, 2020 at 9:25 am
Please get in touch with your add company. The lowes add on the left side of your recipies is literally blocking your text from being able to read and I cannot figure out for the life of me how to close the add and remove it. Very frustrating.
Teresa
May 27, 2020 at 9:34 am
This ad is supposed to be available on only desktop and some tablet screen sizes.
stevemarks@mail.com
March 9, 2020 at 10:04 am
Hi,
Do you offer ad space (or sponsored posts) on cantstayoutofthekitchen.com ?
If so, what would you charge?
Do you have more websites within the bars niche?
Kind Regards,
Steve
digitalcontentzone.com
Teresa
March 10, 2020 at 12:46 pm
Hi, Steve, I already use an advertising company. Thanks.
John Ewing
October 3, 2019 at 2:11 pm
My mom did a pot roast where the potato and carrot came out roasted, almost like they had been done on the grill. Delicious. I thought she did it all in a dutch oven. Can you help me reproduce moms pot roast?
Teresa
October 4, 2019 at 6:10 pm
Hi, John. Just bake the roast in the oven in a roaster pan. Use a rack to put the meat and veggies on. Probably only need to use a half cup or so of water in the bottom of the pan. Don’t set the meat into the water, but on the rack. Season with salt and pepper or any other seasonings your mom used. Then cook only the roast in the oven for an hour or two. Add carrots and potatoes and put them on the rack around the meat for another hour or so, or until they are fork tender. (Season the veggies before baking, too). If it looks like it’s getting dried out you can baste the meat and veggies with a little oil. (I use avocado oil). Or use some of the drippings from the bottom of the pan. I’d give that a try. Let me know how it turns out.
Tabitha
July 6, 2019 at 6:32 pm
LOVE cant stay out of the kitchen! I find it very easy to follow your recipes and love that you include pictures! Your tips are very helpful.
Teresa
July 7, 2019 at 8:55 am
Hi, Tabitha. So glad you found my blog. I designed it for those who (like me 40 years ago) are not used to doing a lot of cooking. Happy cooking.
Steve
June 18, 2019 at 3:16 am
Hi,
Do you offer advertising space (or article placement) on cantstayoutofthekitchen.com?
If yes, what would the cost be?
Regards,
Steve Marks
digitalcontentzone.com
Teresa
June 18, 2019 at 11:39 am
Hi, Steve. I actually already have a company I’m working with. Thanks.
Anonymous
February 11, 2019 at 4:56 pm
I would like to unsubscribe
Teresa
February 12, 2019 at 12:03 pm
ok.
michele bench
November 9, 2018 at 8:01 pm
I was looking at your NO BAKE banana split recipe. It calls for 2 eggs.
Do you use the entire egg, or just the egg whites?
Thank you!
Teresa
November 10, 2018 at 10:53 am
Hi, Michele. I use the entire egg. It’s a marvelous dessert.
Michelle
November 20, 2019 at 6:59 am
Can this recipe be cooked in a slow cooker?
Teresa
November 20, 2019 at 8:19 am
Michelle, which recipe are you referring to?
Diann
April 20, 2019 at 2:54 pm
your banana split dessert says it’s no bake, but uses 2 eggs in the filling. Is that correct? It’s okay to make it with raw eggs and no baking?
Teresa
April 22, 2019 at 6:14 am
Hi, Diann. I’ve always made it that way. I’ve had the recipe for decades before anyone thought twice about raw eggs. I’ve never had a problem with it. Hope you try it.
Lucy
October 31, 2018 at 10:28 am
Hi where is your recipe for the crust for the beef pot pie?? Thanks 🙂
Teresa
October 31, 2018 at 1:56 pm
Hi Lucy, it’s under “Homemade Pie Crust.” Here’s the link.
http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/
Gale
July 27, 2018 at 6:58 am
Hi I want to know if I can add chocolate chips to your Cherry Melt In Your Mouth Cookies?
If I can how much chocolate chips do I add? Can I use regular salt?
Teresa
July 27, 2018 at 8:48 am
Hi Gale. I bet chocolate chips or white chocolate chips would be awesome in this recipe. If you want lots of flavor, I’d add a whole bag. Yes, you can use any kind of salt. Enjoy.
Jana
July 5, 2018 at 8:24 am
I was so excited to see the Peach Snickerdoodle Cookies, they look so yummy. I know you worked hard to perfect the recipe, everyone that bakes and publishes a recipe works hard.
Problems came up when I went to your site to get the recipe (your’s isn’t the only site that has these problems). The site is swamped with ads and “Follow Me”, “Subscribe”, etc. How do I know if I want to “Follow” or “Subscribe” until I try one of your recipes. When I finally did find a print icon for the Peach Snickerdoodles it would have printed 8 pages. Granted I’m an old fashion cook that JUST wants the recipe to try, not a video or a how-to on a tablet. (Personally, I don’t want to mess up my electronics by having them in the kitchen when I cook. I finally had to get a water proof cell phone because I kept dropping them in the pool.)
Anyway, my point is it’s very frustrating when you see a really terrific looking cookie (cake, pie, etc) and it sparks your interest enough that you want to try it and can’t find a simple way to get the recipe without alot of copy & paste.
Yes, I realize the ads and rest help $$ the web site but, there has to be a simpler way.
Teresa
July 5, 2018 at 9:48 am
Hi, Jana. Usually those pop up ads to subscribe come up only the first time. After that they will not keep appearing. There is a blue printer icon in the actual recipe card itself that will print only the recipe.
Anonymous
December 17, 2020 at 11:09 am
I saw 25 different ads on one recipe. And it changes every 30 seconds. That’s a crock.
Teresa
December 21, 2020 at 7:22 am
I’m not sure how that happened. Sorry.
Slavica Sikora
July 2, 2018 at 11:23 pm
Hi Teresa, I just found your carrots with basil recipe and will try it tomorrow. I have a jar of my own organic basil seeds. We make this recipe in Croatia, but we use fresh dill instead of basil. I want to make this with pan roasted chicken and some pasta just boiled and sprinkled with olive oil and parmesan. Glad I found your website, I cook from scratch every day. Slavica
Teresa
July 4, 2018 at 6:11 am
Hi, Slavica. I think you will enjoy the recipe. The biggest thing is to add the sour cream or Greek yogurt at the very end and turn off the heat. Otherwise the yogurt or sour cream will curdle. I think you will enjoy the recipe.
Nathan Hoffman
June 7, 2018 at 7:26 am
Hello,
My name is Nathan Hoffman and I’m the Partnerships-Manager at FindMediaPartners.com
We would like to advertise some of our clients on your blog.
Can you please let me know what types of Advertising options you offer ?
Thanks in advance for the Details !
Cheers,
Nathan Hoffman
Partnerships Manager
FindMediaPartners.com
Teresa
June 7, 2018 at 11:55 am
Hi, Nathan. I’m already working with a marketing firm. Thanks.
Bernice
February 3, 2018 at 11:56 am
Hello admin
I have visited cantstayoutofthekitchen.com, which I found really interesting, and I am therefore writing to you to see if I might be able to contribute to your site by writing guest post.
I want to start writing a guest post for cantstayoutofthekitchen.com.
You will get my article for free. All I need is one or two Dofollow link back to my site in exchange for the article.
I do look forward to hearing back from you and getting started writing for your site.
Thank you
Teresa
February 5, 2018 at 7:47 am
Sorry, Bernice. I’m not working with guest contributors at this time.
Ann Moss
January 18, 2018 at 3:26 pm
looking at your texas sheet cake brownie recipe…second ingredient says 2 sticks melted butter 1 pound…do I need 2 sticks or 1 pound?
Teresa
January 18, 2018 at 5:34 pm
Hey, Ann. Thanks so much for catching this mistake. It should be one cup–not one pound. If you choose to use cocoa rather than unsweetened chocolate then you will need to include an additional 1/2 stick (1/4 cup) butter. I’ve corrected the recipe. Hope you enjoy it.
Anthony Martin
October 8, 2017 at 7:34 pm
Dear THeresa,
I used to have a cookbook from The wayside Inn many years ago…maybe 20. It had this recipe for an autumn bisque soup it in that was absolutely delicious! It used butternut squash, green apples, chicken stock and some savory spices and cubes or bread to thicken. I let someone borrow my book and never got it back. I checked with the gift shop and the one they sell now does not have that same recipe in it, and I was wondering if you might take a moment to check yours to see if you have it. I’d love to make it again, particularly at this time of year.
Many thanks in advance for your taking the time…..
Teresa
October 9, 2017 at 1:21 pm
Hi, Anthony. That recipe sounds delicious. My cookbook is circa 1983 and it does not have anything remotely close to Autumn Bisque Soup. I checked butternut squash, soups, every kind of category but it’s not in this one. So, so sorry. If I come across it, I’ll be sure to publish it so you can make it again. Teresa
Robert
December 5, 2017 at 12:49 pm
Dear Teresa, I found sweet potato custard pie on your web; however, but no recipe was given-
why not ? I tried several times to no avail- could not find one.
Teresa
December 5, 2017 at 1:45 pm
Have you looked down at the bottom of the post. My recipes are always at the bottom, and this recipe is at the bottom of the post.
Gale
July 27, 2018 at 6:47 pm
What state is the Wayside Inn from? I was thinking you could call them and ask for the recipe?
Teresa
July 28, 2018 at 7:44 am
Hi, Gail. The Wayside Inn is located in Sudbury, Massachusetts. The recipes they make available are in their cookbook (which I have).
Beau K. Brewer
September 19, 2017 at 11:17 am
So Teresa,
I decided to take the plunge into food blogging using my love for cast iron cooking. Our conversations last week really peaked my interest. I would love to talk to you about advertising on my new blog. Please help. The extra income generated by my blog could really help with the expenses of adoption, putting my son through college in a few years, etc. Any further advice would be wonderful.
In Christ,
Beau K. Brewer
Teresa
September 19, 2017 at 3:11 pm
So excited for you Beau. Contact me at my blog email: cantstayoutofthekitchen@gmail.com and I can send you more detailed information about advertising and how to get started. Teresa
Sue
September 11, 2017 at 2:23 pm
I have been trying to print several recipes from your web site. I continue to be told you have a virus. Please let me know if I am doing something wrong .
Teresa
September 11, 2017 at 4:07 pm
Sue, scroll down to the recipe card and click on the blue printer icon on the top right corner. That’s how to print the recipe.
Eunice Flagler
August 4, 2017 at 3:54 pm
I have been trying to print the recipe for the Best M&M Cookies and I cannot see any place to click
on Print and it won’t let me copy/paste. Can you help me with this?
Thanks
Eunice
Teresa
August 4, 2017 at 9:31 pm
Hi, Eunice. Scroll down to the actual recipe card at the bottom of the post. There is a large blue printer icon on the top right hand side of the recipe card. Click on the blue printer and you should be able to print the recipe.
Amy
July 30, 2017 at 8:24 am
The pop up ads won’t let me stay on the Magic Cobbler recipe long enough to write it down! They keep taking me to the App Store to install various things (from Starz to Fishdom…). It’s very frustrating. I really wanted to make this tonight and I don’t know if I’ll be able to without taking a couple of hours to try to get a glimpse of the recipe! 🙁
Teresa
July 30, 2017 at 9:08 am
Look for an X in the upper corner of the windows and it should close the window and stop the ads. Then you should be able to scroll down to the recipe card. If you have a printer, you can print the recipe. Otherwise, send me an email and I can send it to you via email attachment.
t.j.
June 28, 2016 at 6:31 pm
I made the Laura Bush Cowboy cookies, the recipe called for 4 cups of flour, the dough is so dry and crumbly! I read one of the post and they were talking about 3 to 3 1/2 cups, you had said the recipe calls for 3 but if dough is too gooey add 1/2 c. The recipe needs to be fixed because I found out the hard way that 4 cups of flour is waaaaay too much!
Teresa
June 28, 2016 at 6:58 pm
Hi, T.J. I’ve updated the recipe to reflect the original 3 to 3 1/2 cups flour. Thanks for the tip.
lana
May 28, 2016 at 11:47 pm
I was interested in making the fresh strawberry muffins as a loaf cake. How would I go about making that happen?
Teresa
May 30, 2016 at 8:09 am
Lana, you can try putting it in very well greased and floured miniature loaf pans or one regular loaf pan. It will probably take about 45 minutes to bake small loaf pans and over an hour for a larger one. Use a knife and stick it all the way to the bottom in the center of the pan. If it comes out without goo, the bread is done, but not until then. Each oven will vary. I would bake it at a steady 350 temperature for the entire length of baking time. It may not have a nice rounded hump on the top, and flatten out a little, but the taste should still be good. Hope it works out for you.
Mamma Kilby
April 22, 2016 at 10:49 am
How can I copy and save some of you fabulous your recipes in to my on line recipe file Or is there a way to create my own file of your recipes on your site? Than k you for you fabulous blog!!! Fun!!
Teresa
April 23, 2016 at 9:06 am
Hi, Mamma Kilby, I don’t actually have a save button on my blog, however, I do have a green icon at the top with the share buttons that gives you about 30-40 different ways you can post up the recipe. Otherwise, you can always copy the text in the recipe card and paste it into a word document. Thanks for stopping by. So glad you enjoy the recipes.
ErLinda
March 25, 2016 at 9:23 pm
Recipe for
Pina colda cake
Ingredients there was nothing
Marked for the pina
(Pineapple) is it juice
Crushed and how much.
Pineapple cake is one of my favorite
And I would like to try your recipe.
Thank you.
Teresa
March 27, 2016 at 1:34 pm
Hi, ErLinda. This original recipe never actually had pineapple in the recipe, although a lot of folks like to add crushed pineapple either to the cake or as a layer on top.
Barbara Berman
March 24, 2016 at 9:31 am
I made the Chunky Monkey Bars; they were delicious -around the edges; the middle didn’t get set up. Time and temperature were right; ingredients were correct. Any suggestions-Used a glass dish as requested.
Teresa
March 25, 2016 at 7:33 pm
You may have to cook it a little bit longer for your oven, Barbara. Each oven is different. You may even try convection if you have that option on your oven. This is a gooey recipe (the chocolate is gooey), but the basic batter should cook through. Try adding an additional 10 minutes next time and see if it works better for you.
Yvonne Christain
March 23, 2016 at 10:11 am
I was wondering where you got this recipe? It’s original name is Fruit Cocktail cake. My Mother was baking this for us when I was a small child and I am 61 now. I have taught my children, grandchildren and friends how to make it. This is the first time I have seen someone else with the recipe. We have printed it in our church cookbooks for years.
It is a wonderfully easy cake and never last more than 48 hours.
Yvonne
Teresa
March 25, 2016 at 7:44 pm
Hi, Yvonne, I got the recipe in the late 70s from a young gal at our church who got it from her grandmother. They called it Texas Tornado Cake. I have no idea where they got the recipe. My guess is it came from a magazine and a fruit cocktail distributor was trying to sell their product or something. Thanks Yvonne, for stopping by my blog and commenting. Have a great weekend.
Linda Torgeson
October 18, 2015 at 12:14 pm
Dear Teresa,cannot for the life of me, find a REAL recipe for McDonalds Oatmeal Raisin Cookies. So many so called real copy-cat recipes are not listing one of the main important ingredients ‘corn flakes’ they list ‘toffee’ honestly I have picked apart one of the cookies and did not find toffee bits in it. Please, dear lady, help me find the REAL recipe.
Thank you friend. Sincerely, Linda
Teresa
October 19, 2015 at 10:09 am
I will look, Linda, but I’ve actually never even tried one of those McDonald’s cookies. I do have a Rangers Cookie recipe that uses cornflakes in it.
nora
May 23, 2015 at 9:55 pm
Hello..
Greetings from Malaysia… I have a question to ask.. Can i substitute the sugar with brown sugar? Or can i reduce from 11/2 cup to 1 cup only? I dont really like sweetness.. Coz for me the white choc chip is already sweet.. Will it affect my cookies.. Thanks…
Tinad
October 4, 2015 at 3:46 pm
I made your copycat recipe for Panera bread Autumn squash soup . It was very good and I think better than Panera. The taste was pure vegetable. No Stacy or fillers. I think this is keeper. Many thanks for sharing . I give this 5 plus stars.
Teresa
October 5, 2015 at 11:58 am
Thanks, Tina. I really enjoyed the taste of this soup, too. While perhaps not a perfect duplicate of Panera’s it really is tasty. Thanks for stopping by.
Ryann
March 29, 2015 at 10:45 pm
Hello. I love your website. However, I am having trouble reading your website on my ipad. On the left hand side is the “share” icons for social media such as Facebook, Twitter, email etc. The icons follow me throughout the page, however, it is impeding my ability to read your recipes, especially when the amount of ingredients is listed first, at the far left, that’s where the share icons are. Can you please fix and move to the right side or some other location so I can more easily read the recipes? Thank you.
Teresa
March 30, 2015 at 11:34 am
Hi, Ryann. I’m having my son (who takes care of my blog) check this out. Not sure if there’s anything we can do, but we’ll try.
Patricia
March 9, 2015 at 8:03 am
Everything is looking delicious. Way to go, I am in the kitchen cooking.
Teresa
March 9, 2015 at 12:08 pm
Glad you like everything, Patricia.
Serethia
February 5, 2015 at 11:19 am
I made the earthquake cake,it doesn’t look like the picture. The cream cheese looks like it didn’t cook well on top..Please advice me what I did wrong. Thank you, Serethia
Teresa
February 5, 2015 at 12:00 pm
How long did you cook the cake Serethia? Depending on your oven, you may have to bake this cake 45-60 minutes. If the cream cheese isn’t too browned, you may have to uncover the foil and allow the cake to bake a little longer so it bakes the cream cheese part a little. I just baked some Red Velvet Cheesecake Brownies this past weekend. I tented them with foil because I didn’t want the red velvet turning brown or the cheesecake turning brown. Instead of baking the normal 30 minutes, I had this in the oven OVER an hour before it was baked all the way through! Anything with red velvet or cream cheese can sort of be a high maintenance cake.
If you just took your cake out of the oven, and the cream cheese is liquidy on top, try putting it back in and baking it another 10 minutes or so. If you cream cheese is pale (because you tented with foil) it will be able to take that amount of cooking without browning too much, hopefully. If the cream cheese is already browned, put the cake back in the oven a little longer tented with foil and see if a little more time will cook the top appropriately. Hope that helps.
Kim G
August 8, 2014 at 10:30 am
Love this blog!! Great recipes. Would like to subscribe to new posts. Thanks for such yummy offerings!!
Teresa
August 8, 2014 at 2:28 pm
Ok, Kim, you are now subscribed! Enjoy.
Elaine
July 26, 2014 at 9:10 pm
It is very nice to meet you. I found you via one of your recipes on Pinterest. Your blog about the dangers of aluminum and how to avoid it was especially interesting and helpful. I have a suspicion that using plastics for food containers may also have a negative health effect. Years ago a friend warmed me not to microwave in plastic container be the molecules can migrate into the food. So many fruit juices are packaged in plastic containers that worries me. Just a thought for something else you might want to blog on.
Teresa
July 27, 2014 at 3:50 am
I hadn’t thought of that but you’re right!
Diana Angel
July 10, 2014 at 1:19 pm
Do you have a printer friendly button. I tried to print Laura Bush’s recipe
Thank you..
Teresa
July 10, 2014 at 2:32 pm
Hey Diana, I’ve been going through all my old posts and adding the printer option. I’ll work on this cookie recipe immediately so you will be able to download it sometime this evening. Thanks for stopping by.
Anuncios
June 9, 2014 at 9:07 pm
always i used to read smaller articles that as well clear their motive, and that is also happening with this post which I am reading at this time.
Shari Kelley
December 4, 2013 at 9:11 pm
Hi Teresa, I tried to e-mail you, but couldn’t get it to go through. I think I had the address right. I don’t know what I’m doing wrong or if it is a problem here. Just thought I’d see if you could steer me in the right direction. Shari
Teresa
December 5, 2013 at 6:48 pm
Shari, to do your question justice, let me answer it early next week after all my cookie baking is over and my house is back to normal. Thanks.
Shari Kelley
December 5, 2013 at 10:05 pm
No problem, Teresa! I was wondering if you had started your baking yet. I hope it all goes well for you!
Tyron Waltemath
October 24, 2013 at 6:56 pm
You’ve Won $1000 KOHL’S Visa Gift Card Go Go Go => http://bit.ly/1fYt9oV
Gingy55
August 12, 2013 at 6:40 pm
I want to repost your Ranch Bacon Dip onto my site, can you help me?
dianeroark
July 23, 2013 at 1:43 pm
Teresa,
This is Diane Roark from http://www.recipesforourdailybread.com I have been learning ways to increase traffic on Pinterest. I would love to talk to you about it. You can e-mail me at: dianeroark8484@bellsouth.net I am looking for a couple of partners.
Blessings, Diane
Jacqueline
May 10, 2013 at 9:48 am
Hi Teresa, I love your site!!!
I’m trying to find a spelt bread recipe that has the consistency of store bought bread. My naturpath highly recommends sprouted spelt flour, so that is what I mainly use.
My goal is to make a spelt bread that is like sandwich type of bread, tall and light. The store bought bread that I currently use is loaded with preservatives and I’m trying to get away from all that.
I know that spelt absorbs water differently than wheat. I’d also like to use gluten to make it more light. Any tips or recipes? Thanks so much
Diane
March 29, 2013 at 7:08 am
Hi Teresa! Hope you are well! Just wanted to let you know that I started a Friday Link Party called “Pin it Again”…come on and add direct links to the pins you want to showcase. Others can link them for their followers and you can find some pins to link for your followers! Hope you can make it! Blessings! Diane
Teresa
March 29, 2013 at 3:55 pm
I hope you enjoy my three submissions.
dianeroark
March 27, 2013 at 7:26 pm
Teresa, I just tried to leave you a comment about the delicious Roasted Chicken. I love roasting chickens for many reason including they are inexpensive, easy to prepare, and truly delicious. I will have to try yours.
I was not able to leave a comment on the Roasted Chicken post. The comment section on my computer was in the black area at the bottom of your page. It would not allow me to post the comment. Let me know if it is my computer. It truly maybe. I have had strange things happen lately. Blessings, Diane Roark
Teresa
March 27, 2013 at 9:16 pm
Ok, I will check it out. Thanks for letting me know. Thanks also for changing your settings so I can now view all your posts in my reader WITH PICTURES!!!! Yay!
BTW, tell me where you purchase those cajun injectors for your cajun chicken recipe? What department in the grocery store do you find those? I’ve never noticed them before.
Teresa
March 28, 2013 at 9:52 am
My son checked it out and apparently it was a glitch in the Delicious Magazine theme. He installed their update and it should be working fine now.
Amy Wong
March 16, 2013 at 6:05 pm
Hi Teresa,
I have featured your blog in my ‘Links I Love’ page on my own baking blog. http://cakediem.com/about/links-i-love/
I hope you don’t mind that I used a few of your photos. I have just read your copyright notice now so if you want me to remove your photos from the page, I’m more than happy to take them down.
But I’m sure you won’t mind me wanting to show off your blog 🙂
Teresa
March 17, 2013 at 1:44 pm
Wow! Thank you so much! I’ll check it out!
Correna
March 14, 2013 at 9:26 pm
I have nominated you for the Liebster Award!! Go here: http://correnadotme.wordpress.com/2013/03/14/the-liebster-award/ for the details!
Teresa
March 15, 2013 at 8:50 am
Thank you so much for thinking of me. I appreciate it so much.
Kayla
March 11, 2013 at 11:04 am
Definitely the Rosemary Chicken and I liked the squash and carrot casserole dish! There are so many delicious looking ones on here, I’m excited to try them! 🙂
Teresa
March 11, 2013 at 11:05 am
They are really excellent recipes. I make the Roasted Chicken with Rosemary a lot for company or taking meals for people because it’s easy, tastes great, and usually no one is allergic to any of the ingredients. It’s one of our favorite recipes.
Teresa
March 11, 2013 at 10:44 am
Thank you so much. That is really encouraging to me! Is there anything you’ve made you’ve really liked?
Kayla
March 11, 2013 at 10:29 am
I absolutely love your recipes and ideas. This is the only website I come to if I am in a cooking/baking mood. It’s easy to follow and I love that you add great quality pictures with every step!!
Diane Roark
March 4, 2013 at 8:12 am
Teresa, Thanks for letting me know about my RSS feed. I changed web host in Dec. 2012 and I changed my theme about 3 weeks ago. I am constantly working out all the issues that arise. It was frustrating to me when I changed my web host. I also lost my wordpress followers. I am still being constantly SPAMED. I am trying to figure out what to do about it. Are you having this problem?
By the way, you are amazing! I know how much work goes into cooking, and writing about it, taking pictures, sizing and making the pictures look better, and you are able to add new posts all the time. Keep up the great work! You really do encourage me. Diane Roark http://www.recipesforourdailybread.com
Teresa
March 4, 2013 at 8:39 am
Yes, my RSS link isn’t working at the moment either. I have to wait till my son gets back from his cruise to take care of a lot of the glitches. Yes, I am going through all the same frustrations. The most difficult being losing all my wordpress followers. I have had to start from scratch. Some have migrated over thankfully. Yes, I get at least 100 spam per day now! I’m also getting a lot more views consistently. I figured since no one on wordpress was transferring over I might get 50 looks per day. That hasn’t been the case. I’m getting about twice the looks I was getting before–go figure.
I am so backlogged from posting….I probably have 30-40 ready to go up just not enough time to post because I’m trying to make galleries, contact old subscribers, etc. and find plug ins that will help my blog. Oh well! Thank you for the vote of confidence. I appreciate it. Let me know when you get your RSS link working. I’d really like to have you included in my Google Reader every day.
Tamara Leigh: The Kitchen Novelist
March 1, 2013 at 10:08 pm
Wow, this is soooo impressive, Teresa. Congratulations!
Teresa
March 1, 2013 at 11:00 pm
Thanks. I can’t wait to get it really up and running – another month or so.
Tamara Faith
January 8, 2013 at 3:58 pm
Hi Teresa! Which theme are you using?
Teresa
January 8, 2013 at 4:12 pm
I’m using Woo Theme’s Delicious Magazine.
I really like it but there was quite a learning curve for me. If you decide to purchase it let me make one suggestion: In the tag section (not category but tag) you will have to type the exact title of each post with the name you use on the title line or it won’t pull the pictures into the features section. For example, if the name of my recipe is “Teresa’s Greek Salad,” then Greek Salad, or Teresas (w/o the apostrophe) Greek Salad won’t work! I found this out the hard way.
This is why I never post multiple recipes in a single post. Because then I won’t be able to get multiple pictures to pull into the slide show. Only the featured picture that I select will pull into that picture and only if I type the exact name of the post.
I hope this isn’t too confusing. I really like the theme but I did have to full around with it for a few months before I finally figured out what all the features did.
Tamara Faith
January 8, 2013 at 4:34 pm
Thanks for the quick response and the insightful information! I’m looking for a new theme for http://www.prettybitchescancooktoo.com and having troubles finding something I like…
Meg Tocantins, HypnoBehaviorist
January 2, 2013 at 9:02 pm
thanks for checking out my blog – I’m new at this. I’m a hypnotist who helps people change behavior. More often than not, people come to me for help losing weight. When I can’t think of anything to write about changing behavior, I post a recipe. Eating soup for dinner is one of the best ways you can change your eating habits for the better.
I’ll make the soup you sent me this weekend and will reblog. Great to hook up with you!
Scrumptious and Sumptuous
December 27, 2012 at 2:28 pm
Teresa, thank you for the blog award. Much appreciated and honored by the nomination. I’m a bit backwards with computer savviness, so I’ll do my best to figure out how to post the badge. Just wanted you to know I’m not ignoring your nomination if you don’t see the badge posted. I read your About Me page and laughed because I, too, have notebooks full of recipes and the blog is one way to get them transferred to an online forum.
Teresa
December 27, 2012 at 2:38 pm
I think you can right click my badge and do a “save as” or “copy image” and import it into your pictures then insert it as an image into your post.
Teresa
December 27, 2012 at 2:38 pm
By the way, congratulations! I love your stuff.
dianeroark
December 8, 2012 at 11:30 am
Teresa, Thank you for nominating me. I really am grateful and thrilled especially to be nominated by you. You have a fantastic blog. I love the look of your blog. I just got my blog back yesterday. I was converting everything over to a new blog HOST. I am so hoping this will help all the loading issues I have been having on my front page. I will work on this award this week. Thank you again!!! I truly appreciate it!! Have a great Chistmas season. Diane Roark http://www.recipesforourdailybread.com
Teresa
December 8, 2012 at 7:27 pm
You deserve it!
lianne87
November 30, 2012 at 5:54 pm
Hi there,
Thank you for the link to my post. 🙂
Great site, will be coming back.
Lianne
Teresa
November 30, 2012 at 6:58 pm
Thanks a bunch. and thanks for following my blog. Hope you enjoy the recipes.
Laura
November 26, 2012 at 2:17 pm
I am enjoying reading through your recipes. I am a single and usually cook for one. Any recommendations on how to freeze and reheat homemade meals? Or maybe doing smaller portions?
Teresa
November 26, 2012 at 6:14 pm
You can get small containers at the dollar store or walmart. I recycle cool whip bowls, and the chobani 32-oz. yogurt containers with lids. You can put a nice serving or two in those containers. Lots of things freeze well. You may consider cooking something for 4-6 servings and make half of it for now and put the rest in a 9″ foil pan. Cover with plastic, then heavy duty foil, and write the name of the recipe on the foil (date made would be good too).
We do this all the time with casseroles and main dishes. Cookies can be frozen in zip lock bags, cakes, cobblers, pies all freeze well. You can freeze individual pieces also.
A lot of it depends on how quickly you get bored with a recipe. You can cut some recipes easily in half and that may provide you with 2-3 servings. You can still put a serving in the freezer for later, and then use another for the next day’s lunch.
When defrosting, take the container out of the freezer and put in your refrigerator the day you need it. Or you can just transfer it to the oven but it will take twice as long to cook from a frozen condition then it will take a thawed casserole.Most frozen and then thawed casseroles can be baked in an oven or toaster oven.
Some things don’t freeze well such as a milk-based soup breaks down, and tortillas get real gummy after they have been frozen. But many things freeze wonderfully.
Hope this helps.
Teresa
shikoomkoom
October 29, 2012 at 12:06 pm
You have such an amazing array of recipes! I just don’t know where to start, but start is what I am going to do, and soon 🙂
Teresa
October 29, 2012 at 2:10 pm
I hope you enjoy them. Please let me know how each one turns out for you.
And thanks for following my blog. I have everything from healthy to not-so-healthy but the one common denominator is they all taste great!
dianeroark
October 22, 2012 at 11:49 am
I posted my Nomination For A Very Inspiring Blog Award today. THANK YOU AGAIN! I also love how your featured posts rotate at the top of your blog. It sounds challenaging but maybe I will try it. Blessings Always, Diane
adriennerhea
October 19, 2012 at 3:13 pm
Teresa,
I just wanted to drop by and thank you for keeping up with my lil ole blog! I love that you are enjoying it. I hope to goodness that you have a lovely weekend!
Teresa
October 19, 2012 at 6:42 pm
Thanks, I love your stuff!
Linda Poole
October 18, 2012 at 8:32 am
Re: Sundried tomato ranch salad dressing – saw recipe for the “egg on a salad”…which mentioned the above dressing…when I went back I could not find it! Please help! Love your site.
Teresa
October 18, 2012 at 9:33 am
I clicked that from another blog. I will look under my “likes” & see if I can track it down for you.
Sent from my iPhone
Teresa
October 18, 2012 at 9:35 am
Give me a day or two. We are on vacation & Internet service is spotty!
Thanks for liking my blog.
Sent from my iPhone
Teresa
October 19, 2012 at 3:54 pm
Linda, I have looked in my “likes” for both eggs and salads for two weeks backward and couldn’t find this. I’m really sorry. If I find it I’ll get back to you.
amaben12
August 15, 2012 at 12:25 am
Great food ideas you are now a link on my blog site
Teresa
August 16, 2012 at 2:19 pm
Great, thanks.
amaben12
August 16, 2012 at 2:51 pm
Have you ever considered publishing a book? if not yet done so would be a good idea. I got a contract for my blogs which I turn into a script.
Teresa
August 16, 2012 at 6:14 pm
maybe someday
katytoland
August 11, 2012 at 4:56 pm
Hi. I found your blog on the wordpress message board. It looks great! I’m using the same theme for mine (or at least I would like to), but I am having some serious trouble figuring all of this out. I’m feeling a bit overwhelmed setting the page up. I really like the 3 pictures that rotate through at the top of the blog. How in the world do I go set that up? Any advice you could give me would be greatly appreciated!
Teresa
August 11, 2012 at 8:53 pm
Sure, I’m glad to help. There are a few things you need to do first. Start typing in posts first. You will need to have at least three posts done to begin with this option.
1) If your blog is a recipe/cooking blog, make sure each post has a separate recipe for this theme. Otherwise if you have 5 recipes on one post only one picture will ever be able to be pulled into any of the panels….and you may have 5 really great pictures but only one picture can be the featured image for that post.
2) You will need to set one of the pictures you insert in each post as the featured image. Do this by selecting the upload/insert link at the top of the post (in edit mode), before inserting the picture into the post, check the “set featured image” link.
3) Go into Dashboard–then select appearance–then select theme panels–then select featured panel.
4) click the top box that says you want to display featured pictures in the panel
5) type in the name of the titles (exactly) of your posts. I would highly recommend that you don’t name your posts “Maggie’s corn pudding” or anything with an apostrophe. I am finding diacritical marks don’t pull! It’s best to just title it “Corn Pudding.”
6) type in the three posts that you want to display (make sure you have three posts that you have set a featured image for–You really should set a featured image for every post)
7) For “Effect” I clicked “slide”
8) my animation speed is 500
9) auto start – I checked this box
10) auto slide interval – i have mine set for 3,500
11) when you type in the names of the posts separate each one with commas instead of spaces
12) on “appearance” — theme panels — “featured images” change the width & height to 628 x 290 otherwise the pics cut off too much
13) for spotlight, go into “sub featured,” click the top button to enable pics to display
14) Type in what you want the section name to be. I like dessert lovers, meat lovers, etc. type in what you want
15) type in the names of the titles of your recipes (exactly). I have 6 in the spotlight section. You can put as many as you actually have posts for and that you have set featured images for those posts.
16) for the subfeatured entries, type in the number you want. I had to type in 6.
Try doing this and let me know how you’re doing. I am fortunate to have a son who’s a computer programmer/web developer so he can answer just about any question I have! And, I’ve had tons of them. The more you just keep experimenting the better you’ll get at it.
Teresa
Patricia Eleonore
June 4, 2019 at 3:09 am
Hi
Your earthquake looks amazing! However I am from Mauritius and cannot find the cake mix.
I bake my own cake but what can you recommended if cannot use cake mix.
Thank for your reply.
Patricia
Teresa
June 4, 2019 at 10:52 am
Hi Patricia. I would use a recipe for chocolate cake and use the batter for that. Make sure it’s not so much batter like for a three layer cake or that will probably overflow the pan. Try a chocolate cake batter for a two-layer cake or a regular 9×13″ cake pan. Then, of course you will eliminate any eggs/water/oil in the recipe since your cake batter will already have that. The just follow the recipe: a layer of coconut, pecans (or walnuts), chocolate chips (if you desire), cake batter, and then top it with the cream cheese icing ingredients. Bake until done. If the cake starts getting too brown on top, tent it with foil to protect from burning. Sometimes my oven cooks these in 45 minutes. Other times it takes more than an hour. Good luck!