Category Archives: Ruthie

Super Sunshine Cake

baconmacandcheee-038  – Hey if you cant wait for Spring (which by the by happened on March 21 and THAT’S over with now and its still snowing….. but I digress.) Whip yourself up this easy Sunshine cake. Because EVERYBODY needs CAKE.

Yes you make it with a box… but like we say in Ruthies Bitchin Kitchen….. If you have to open the box and add stuff, you made it from scratch. It’s so simple you don’t even need to drag out the mixer.

Aunt Gladys started to make this for the Easter dinner because her lamb cakes always end up looking like rabid dogs.




  • 1 box yellow cake mix
  • 1/4 cup applesauce
  • 4 eggs
  • 1 can (11 oz.) Mandarin oranges        bad lamb


  • 1 container (8 oz.) cool whip
  • 1 pkg. instant vanilla pudding (you can use sugar free if you are thinking about swim suit season)
  • 1 can (15 1/2 oz.) crushed pineapple in juice
  • Fresh strawberries optional


  • Preheat oven to 350*F.
  • In a large bowl, mix all of the cake ingredients until moist.
  • Beat by hand for 2 minutes.
  • Coat a 13″ x 9″ pan with non-stick spray.
  • Pour the batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  • In a large bowl, mix together all of the frosting ingredients until well blended.
  • Spread over cake.
  • Store in the refrigerator.
  • Add the fresh strawberries when serving. Or dice them and mix them into the frosting

NOTE: You can make a layer cake: Impress the friends and fam. Bake in two 9″ pans for 25 minutes, or until they test done. Place the cooled layers on platter and spread frosting on bottom layer, then place top layer on top and frost top and sides.

Cynthia Says: Serve for your Easter Fete with a nice domestic bubbly.

Can you hear the patio furniture calling?

Heres a printable: Sunshine Cake

Ruthie Spanks the Monkey (Bread)

tight shot with monkey


–  Fresh from Episode 9 of the Bitchin’ Kitchen web series, this appetizer comes from Jeff and Tony of Jackson, and it friggin’ rocks! Featuring lots of melted cheese, pepperoni and a golden crust, it comes together in minutes. Bake it in a bundt pan for easy flair but you can use a 13×9-inch baking dish, too.  Ruthie and Cynthia imagine it’s a great party pleaser!



  • 2 (16 ounce) cans of Jumbo Buttermilk Biscuits
  • 1 (5 ounce) package sliced pepperoni       bundt pan dump
  • 1/3 cup olive oil
  • 1/2 cup chopped green pepper
  • 2 cups shredded Mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 2 tablespoons Italian seasoning
  • 1 cup shredded Parmesan cheese
  • Pizza or spaghetti sauce 


  • Preheat the oven to 350 degrees.
  • Separate biscuits and cut into quarters.
  • Cut the pepperoni slices into halves.
  • In a large bowl, combine the biscuits, pepperoni and oil.
  • Stir in green pepper, Mozzarella cheese, garlic powder, Italian seasoning and Parmesan cheese.
  • Set mixture into a bundt pan, fluted tube pan or 13×9-inch baking dish heavily coated with nonstick cooking spray.
  • Bake at 350 degrees for 35 minutes or until the top is golden brown.

done in pan If baking in a bundt pan or tube pan, invert warm loaf onto a serving plate. Serve warm with sauce for dipping. Refrigerate leftovers.

Ruthie’s Culinary Clues:   This loaf is best served straight from the oven. If baking in a bundt/tube pan, you may need to run a butter knife around the edge of the pan to loosen the loaf a bit. You can use grated Parmesan cheese with great results, but the final loaf may not be quite as cheesy. Don’t like green peppers? Leave ‘em out? Like sliced black olives or chopped onion on your pizza? Add them to the recipe. This makes a wonderful appetizer, but you can serve it alongside salad and/or soup for a kick-ass meal.

Cynthia Says: I baked up a panful and THEN realized I had the date of the party wrong!  Separated it into sections, bagged in ziplocks (Dear Lord what would be do without ziplocks?) and popped into the freezer.  At party time I microwaved the sections till they were just warm and the result was quite adequate.

girls wide endClick for the printable recipe: Pizza Monkey Bread ENJOY!  We did.  



– Fresh from Episode 8 of Ruthie’s Bitchin’ Kitchen!  Perfect for Valentine’s Day gift-giving, this no-fuss fudge comes from Cheryl of Milwaukee. She’s used Kahlua but Cynthia likes hers with a splash of the “Cookin’ Whiskey”.   – You know, the kind that comes in the plastic bottle for $2.99? Feel free to add your own twist! “The key is to keep stirring the mixture on the stovetop,” she explains. “Keep track of the time. If you stop too soon, it can be a bit grainy.”



Ingredients:  Sugar – Sugar – More Sugar – Marshmallows – Alcohol – Butter and Chocolate

  • 2-1/2 cups powdered sugar
  • 3/4 cup Kahlua or Whiskey…. Whatever.  kahlua
  • 5 cups sugar (2 pounds)  My GOD! you Can TASTE the Diabetes!
  • 2 sticks unsalted butter
  • 1 cup whole milk (use whole…. its richer)
  • 1-1/2 teaspoons vanilla extract
  • 25 large marshmallows, halved
  • 5 ounces 60% cocoa bittersweet chocolate chips (Ghirardelli)

Directions:  (Go to YouTube for a video HowTo….)

  • Foil and butter a 9 x 13-inch baking dish.   Leave ‘handles” on the sidesbutter the foil
  • Whisk powdered sugar and Kahlua or Whiskey in a large bowl; set aside.
  • Combine sugar, butter, milk, and vanilla in a large pot with a heavy bottom.
  • Stir continuously until mixture comes to a boil.
  • Continue stirring, while boiling, for 4 minutes.
  • Remove from the heat.
  • Stir marshmallows and chocolate into sugar mixture until completely blended.
  • Stir in alcohol mixture until completely blended.  pour in pan
  • Pour into foil-lined baking dish.
  • Cover and refrigerate overnight.
  • Cut into bite sized pieces before serving.

Ruthie’s Culinary Clues:

Feel free to toss in some chopped walnuts or pecans into the mixture if you’d like! When lining the pan with foil, extend the foil beyond the edges of the pan. This way, after it refrigerates, you can use the foil “handles” to lift the entire block of fudge out of the pan at once, making it easy to cut into uniform pieces.    lift

Cynthia Says:

Uniform bite size pieces? Give me a BREAK! This is so good you’ll want to eat the whole 13×9 block in one sitting.

Heres the PDF:  Kahlua Fudge



Spinach, BEET & Goat Cheese Pizza





–  Over at the Starchak trailer, Winter is getting old.  We need some comfort food to BEET the Winter Blues.  (HA HA) So I made this up and ran over to Ruthie’s with a bottle of cheap red. Not only is it deeellishous…  It’s a great way to enhance a dull and boring frozen pizza.  Seriously, its like a silk purse from a sow’s ear as they say.  And of course if you discard all packaging your guests will believe you made it from scratch.  Like Ruthie says, ….. its not a lie if you had to open more than one package.



  • essential-everyday-beets-sliced-175520Cheap frozen cheese pizza. (it is against the Starchak  code if you spend more than $2.99)
  • Can of sliced beets – REGULAR NOT PICKLED
  • Package of steam-able chopped spinach (steam-able chopped is easier to thaw.  Also it has less water in it so your Za wont get soggy).
  • Goat cheese log
  • Shredded mozzarella












  • Put the beets in a colander and rinse – drain well.
  • Open the steam-able package of spinach and put a few handfuls in a microwave safe bowl. (re close the package you can use the leftovers later).
  • Microwave to thaw.
  • Top the pizza with 4 or 5 rounds of beets – theres enough beets in the can for three so if you are only making one you will have leftovers – Store them in the fridge for later.  Beets are good and good for ya.
  • Put some goat cheese rounds between the beets
  • Spread spinach over and top with a few handfuls of shredded mozzarella.
  • Bake in 375 oven till crust is nice and golden.
  • Switch to broil and broil the top so everything is nice and crusty.  


  • YUM!





TWO Cookies from ONE Dough

cookies done


– Here’s a quick and easy cookie dough that gets you TWO different kinds of cookies! As seen in Episode 7 of Ruthies Bitchin Kitchen!  Read all about it here and watch the video on our YouTube Channel. Click HERE for a link.  Don’t forget to subscribe for future fun!

First you need to prepare the basic dough recipe for BOTH the Christmas slice cookies and the German Chocolate drops.

Ruthies Bitchin Cookie Dough


  • 2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 1/4 cup sweetened condensed milk
  • 4 cups all-purpose flour
  • 1/8 teaspoon salt


  • Using an electric mixer, cream butter and sugar until fluffy.    Cookie dough
  • Beat in the extract and the sweetened condensed milk.
  • In a large bowl, combine the flour and salt;
  • Gradually beat into the creamed mixture until well combined and a dough forms.
  • Divide dough into five 1-cup portions,
  • Roll each portion into a log, 10-inches  long.
  • Wrap each log in plastic wrap and refrigerate for 1 hour.
  • Use dough in Simple Christmas Slice Cookies and/or German Chocolate Cookies.

Ruthie’s Sticky Note: If making the German Chocolate Cookies the same day, simply set 2 cups of dough aside and proceed with that recipe. Roll and wrap the remaining the dough for future use or for Simple Christmas Slice Cookies 

Ruthie’s Culinary Clues

You can freeze the dough logs for up to 3 months, too, which is great for last minute needs, late snack attacks, etc. Swap out the almond extract with peppermint if you’d like…but note that the peppermint dough may not work when using the dough with German Chocolate Cookies.


Simple Christmas Slice Cookies

  • 3 cups Ruthie’s Bitchin’ Cookie Dough
  • Jimmies, colored sugar, frosting optional


  • Take the dough out of the refrigerator for 5 minutes to soften for easy, consistent slicing.
  • Preheat oven to 350 degrees.
  • Cut rolls into 1/4-inch slices and set on baking sheets spritzed with nonstick spray.  rolling
  • If decorating with jimmies or colored sugar, do so now.
  • Bake at 350° for 7-9 minutes or until lightly browned.
  • Cool for 2 minutes before removing to wire racks.
  • If decorating with frosting, do so once cookies are completely cool.

German Chocolate Cookies

  • 2 cups Ruthie’s Bitchin’ Cookie Dough
  • 3/4 cup flaked coconut, toasted
  • 1/2 cup graham cracker crumbs
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup sweetened condensed milk
  • Chocolate frosting
  • Chopped pecans


  • Take the dough out of the refrigerator for 10 minutes to soften.
  • scoopCombine the dough, coconut, cracker crumbs, chocolate chips and milk in a large bowl.
  • Cover and refrigerate for 1 hour or until easy to handle.
  • Preheat oven to 350 degrees.
  • Drop dough by tablespoon onto baking sheets spritzed with nonstick spray.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned.
  • Cool for 2 minutes before removing to wire racks.
  • Frost cooled cookies and top with nuts  or Jimmies.  cokkies done

Ruthie’s Culinary Clues: Lining cookie sheets with parchment paper prevents burning and makes cleanup a snap! If your cookies are spreading too much when baking – the baking sheet is too warm from the last batch. Rinse sheets off in cold water and dry between batches if necessary. Cooling racks not only help cookies cool faster, but they help keep the texture of the bottom of the cookie intact.


Click here for the Printable Recipes:  Ruthies Bitchin Cookie Dough  TWO Cookies_ONE Dough

Super Easy Pumpkin Torte

tight done   – Shared by neighbor Jeff of Jackson, WI, this is quite possibly the best pumpkin dessert on the planet. Call it a torte – call it a coffee cake WHATEVER – it’s DEEEELish and super easy to make.  Just 5 minutes from mixer to oven –  (if you have your ingredients ready and you don’t stop to chat).  So get your act together and make one!  It could replace that same old – same old pumpkin pie on your Thanksgiving table!  Its great for any holiday buffet or as a bringalong.  



  • 1 can (16 ounces) pumpkin puree  mixing ingredients
  • 1 can (12 ounces) evaporated milk
  • 3 eggs
  • 1-1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 box (18-1/4 ounces) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • Whipped topping


  • donePreheat oven to 350 degrees.
  • Use a stand mixer to combine the first seven ingredients.
  • Pour into a prepared 13×9 baking dish.
  • Sprinkle dry cake mix over pumpkin mixture. (Dish will be full.)
  • Top with pecans.
  • Drizzle melted butter over top.
  • Bake, uncovered, at 350 degrees for 50 to 55 minutes or until golden brown.
  • Serve with whipped topping.
  • Refrigerate leftovers.

happy holidaysRuthie’s Culinary Clues: This is a great treat to make a day or two ahead of time. You can replace the pecans with walnuts if you’d like or leave them out altogether. You can also serve this tasty dessert with vanilla ice cream instead of whipped topping.

Cynthia Says:  Just before serving mix a dollop of fresh cranberry sauce with a dash of bourbon – keep it thick not runny. Throw that on top before you add the whipped topping and you have a tasty coffee time treat.

For a printable recipe click HERE

Thanksgiving Leftovers – Stuffed Shells



– Straight from Episode 5 of Ruthie’s Bitchin’ Kitchen – the web series!  

Got leftovers?  This comforting entrée is a great way to use them up! It’s easy to double, and comes together quickly since the ingredients are already cooked. It’s like another holiday meal in every bite!




  • 15 jumbo pasta shells     bowl
  • 1 cup prepared stuffing/dressing
  • 1 cup cooked turkey, finely cubed
  • 1-3/4 cups shredded cheddar-Jack cheese
  • 1/2 cup mayonnaise
  • 1 to 1-1/2 cups prepared gravy
  • 1 teaspoon dried parsley flakes


  • Preheat oven to 350 degrees.
  • Prepare pasta shells according to package directions.
  • In the meantime, combine stuffing, turkey, 1-1/2 cups cheese and mayonnaise in a large bowl.
  • Spritz a 2-quart baking dish with non-stick cooking spray.
  • Spread 2 tablespoons gravy over bottom of dish.
  • Drain shells and gently rinse with cold water until shells are cool to the touch.
  • Spoon stuffing mixture into shells and set in baking dish.
  • Top shells with remaining gravy.
  • Sprinkle remaining 1/4 cup cheese and parsley flakes over shells.
  • Cover and bake at 350 degrees for 30 minutes or until shells are heated through.

done dishRuthie’s Culinary Clues

Have some leftover corn or green beans from your holiday feast? Toss them into the stuffing mixture! Don’t have all of these leftovers? No problem! Put the dish together with rotisserie chicken, prepared Stovetop Stuffing and some jarred gravy. Feel free to use whatever shredded cheese you’d like such as Swiss, but don’t use light mayonnaise. You skinny bitches will just have to suck it up and enjoy the goodness full-fat mayo offers in this stick-to-your-ribs dish. I used a 2-quart rectangular baking dish to test this recipe, but you can also use an 8×8-inch or 9×9-inch square baking dish.  girls 2

Click for the printable:

Turkey and Stuffing Shells 


ONE BOWL Pumpkin/Rum Cheesecake


– A one bowl wonder! Cynthia picked this up on a trip to Japan with one of those ex husbands….. no kidding.  We had to convert some of the measurements we rounded up and we think we got it – but you are welcome to tweak on your own.

One bowl – no crust and you can substitute plain yogurt for the heavy cream.  Don’t forget to bang the batter on the counter to reduce the air bubbles and chill in the fridge before you dust with powdered sugar and slice.

It’s a culinary ADVENTURE!  


  • 1 – 1.5 cup cooked pumpkin cubes – thawed if frozen or if raw cook in microwave about 4 min. till very soft.
  • ¼ cup Sugar (1.8 oz)
  • 1 tbsp Honey
  • 8 oz Cream Cheese softened and cut into squares
  • ½ cup Heavy Cream or substitute: plain yogurt
  • 2 Eggs
  • 5 tbsp Cake Flour or All Purpose Flour
  • 1 tsp Vanilla Extract
  • Powdered sugar
  • 1 tbsp Rum, optional
  • Parchment Paper, non-stick

Directions – IN ONE BOWL!  cubes-1

  • mash blendPut in your pumpkin cubes, they should not be juicy.
  • Soak up juice with paper towel.
  • Add sugar and honey – blend.
  • Add softened cream cheese – blend
  • Dump in the cream and eggs blend againadd cream eggs
  • Add the flour vanilla and rum.
  • Mix until mixed.
  • Cut in with spatula to remove air bubbles.
  • Pour into pan lined bottom and sides with parchment paper lind parchement
  • Drop lightly a few times to reduce air again.
  • test pickBake at 325 for 40 min. or until pick comes out clean.
  • Let it cool and then CHILL in fridge.
  • Remove parchment paper and dust with powdered sugar.


Cynthia Says: Like we said….  we rounded up the measurements – so if yours turns out with a texture that does not meet your exacting standards – you can try again or serve it the way it turned out no one will know the difference…. if its too soft – it could be pudding or custard if too rubbery…. well slice it thin add some fruity sauce – and you got you fat crepes.  Whatever – tomorrow is another day.

Click for printable: One Bowl Pumpkin_Rum Cheesecake

Cynthia’s Pumpkin Cranberry Nutty Bread


– When friends get together for breakfast its always good to have something home baked that goes well with a little morning “pick me up”.   Ruthie and myself are partial to a warm loaf fresh from the oven and some nice coffee generously spiked with brown liquor.

This is one of my all time breads and it goes great with Irish Coffee or a mimosa.  I use my stored up frozen cooked pumpkin.  Also each fall, you can buy fresh whole cranberries in the produce section.  I buy them in bulk and freeze them in ziplock bags.  You don’t have to do anything to them just bag ’em and pop them in the freezer.  They will last till next October!  But you’ll make this bread and other goodies so often, I guarantee unless you have a grecranberriesat big freezer you’ll run out long before next year.

You can freeze the bread in slices too and then warm it up in the microwave and slather with butter or cream cheese.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • A generous shake of pumpkin pie spice like a couple tablespoons
  • 1/3 cup water or milk
  • 1/2 teaspoon vanilla
  • 6 tablespoons (3/4 stick) butter, softened, or 1/3 cup vegetable shortening
  • 1 cup sugar plus 1/ 3 cup packed brown sugar
  • 2 large eggs
  • 1 cup cooked or canned pumpkin
    • If you use frozen cooked – be sure its nicely thawed and mashed up or pureed.
  • 1/2 cup coarsely chopped walnuts or pecans
  • A nice handful of fresh cranberries or craisins…. Those raisin style cranberries. If frozen be sure to thaw before you add.


  •  Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
  • Blend in a small bowl:
    • flour, baking soda, baking powder, salt, ground cinnamon, and your pumpkin pie spice
  • Combine in a large bowl:
    • butter, sugar, brown sugar & vanilla beat till fluffy
    • Then beat in eggs one at a time.
    • Add pumpkin and beat on low speed just until blended.
  • Add the flour mixture in 3 parts, alternating with milk, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
  • Fold in your nuts and cranberries
  • Pour into the prepared pan and spread evenly.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before removing to cool completely on the rack.



Click here for the printable:  Cynthia’s Pumpkin Cranberry Nutty Bread

Roasted Pumpkin Soup

p soup



– What’s better than a big hot bowl of soup on a frosty autumn day? Put the pumpkin in to roast while you are finishing that yard work – raking the leaves or walking the dog. Then whip up a pot of this hearty fall flavored soup.  Add garlic cheese croutons and fresh or frozen spinach for even more ZIP.  Enjoy with a sweet red. You deserve it!



  • 2 – 2.5 lb whole pumpkinroastpumpkinsoupa2-731774
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 tsp curry powder
  • 2 Tbsp tomato paste
  • 4 cups vegetable or chicken stock
  • ¼ tsp salt


  • Cut pumpkin into 4 or 6 big segments (remove seeds, leave skin on).
  • Bake in preheated oven 200C for 30-45 minutes or until pumpkin is softish. With a spoon scoop out the soft flesh. Discard the skin
    • Why pre roast? – it gives your soup that great orange glow And if the pumpkin is wateryit will take away the bland, raw taste.
  • Heat oil in a large heavy based pan. Add onions and cook over low heat for 3-5 minutes until soft.
  • Add curry powder and cook for another 1 minute.
  • Add tomato paste, roasted pumpkin flesh and stock and bring to the boil. Turn down the heat and simmer for 15 minutes or until pumpkin is soft.
  • With a hand blender puree the mixture until smooth.
    • OR NOT if you want it CHUNKY
  • Return to the stove to reheat. Season with salt and pepper to taste.

aThis is Wisconsin. Add Cheese. Any kind! shredded, crumbly or chunked.   Serve with crusty french bread. – and a hearty sweet Red.

To freeze, leave the soup thick so you don’t end up with big containers of soups in the freezer. The soup can be thinned down with milk to the individual taste when defrosted.

Here’s the printable:  Roasted Pumpkin Soup