December 27, 2013

Coconut Cream Pie


For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water (or coconut water)

1) Cut shortening into flour, until shortening is in pea-sized pieces.
Stir in water as needed, until just combined.
2) Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges.
Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

1) In a medium saucepan, whisk together milk and egg well
(so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt.
Cook over medium heat, whisking often, until thickened.
Remove from heat and add vanilla. Stir in coconut.
Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

1) Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
2) Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes,
until lightly golden. Sprinkle evenly on top of the pie.

To Make This Super Fast:
1) Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2) Prepare a box of vanilla pudding mix, stir in 1 cup coconut
(or more to taste), pour into cooled pie crust. Put in the fridge until chilled.
3) Spread an 8 0z container of Cool Whip on the top.
4) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie....

December 4, 2013

Strawberry Swirl Cream Cheese Pound Cake


1 1/2 cups butter (softened)
3 cups sugar
3 cups AP flour (sifted)
8 oz cream cheese (softened)
6 large eggs (room temp)
1 tsp vanilla extract
1/2 tsp almond extract
2/3 cup strawberry glaze( produce dept at grocery store)

Preheat oven to 325 and grease pan of choice (I used bunt).
Beat butter until creamy.
Add sugar gradually until light and fluffy. Scrap sides of bowl.
Add cream cheese and beat Until creamy. Scrape sides of bowl.
Add eggs 1 at a time and beat only until mixed. Scrape sides of bowl.
Gradually add the sifted flour. And beat on low.Scrape sides of bowl and add extract.

Pour 1/3 batter Into greased pan. Place dollops of glaze onto batter and swirl with wooden skewer.
Repeat process until all batter and glaze is gone.

Bake for 60-70 minutes. The recipe stated to bake it at 350.
But that's a bit high I believe. I did cook mine for an additional 12 min until toothpick was clean.
Cool in pan for 15 minutes and them flip out of pan onto wire rack.
I served it with extra glaze, fresh strawberries and powdered sugar.....

December 2, 2013

Chicken Parmesan Meatloaf Muffins

12 Muffins

1 ½ lbs raw ground chicken breast or ground turkey
(if you have trouble finding ground chicken that is breast meat only,
1 large egg
1 egg whites
6 T dried breadcrumbs
¾ t dried basil
¾ t dried thyme
¾ t oregano
2 garlic cloves, minced
½ a small onion, chopped small or grated
¾ t salt
1/3 t black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup 2% reduced fat shredded Mozzarella cheese
dried parsley, oregano or basil for garnish

Directions:
1. Preheat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2. In a large bowl, combine the ground chicken, egg, egg whites,
breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper
and Parmesan cheese and lightly mix together. Do not over handle.
3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin.
Spread the pasta sauce evenly over the tops of each muffin.
Bake for 20 minutes and remove from the oven.
Top each muffin with about a tablespoon of shredded cheese
and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.


November 30, 2013

Cheesy Bacon Ranch Potatoes Casserole

2 (16 oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3 oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash browns.
Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
divided the potatoes into 3 small 7x7 disposable foil pans and froze them.
wrapped them with plastic wrap and then foil.

CREAMSICLE CAKE

1 Pkg Yellow Cake Mix
2 Pk Orange Gelatin
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely.
Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water.
Pour over cake. Cover and refrigerate for 4 hours.
Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla.
Beat by hand with a whisk until thickened.
Fold in the whipped topping. Frost the cake with the pudding mixture.

*** For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly
into 3 round 9" cake pans.
Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version,
you'll let the gelatin set up instead of pouring it into the cake.
We recommend using your round cake pans, or using a 13 x 17" jelly roll pan
(1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans,
it will need to be refrigerated for about 4 hours. Meanwhile,
make the pudding mixture according to the original recipe. Finally,
layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

November 29, 2013

RASPBERRY BARS



ONLY 101 CALORIES PER BAR. HEALTHY SNACK
Crust
3/4 cup white whole-wheat flour , (see Note)
1/2 cup chopped pecans
2 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons cold butter, cut into small pieces
2 tablespoons ice water
1/2 teaspoon vanilla extract


Raspberry Filling
2 teaspoons unflavored gelatin
2 tablespoons water
3 cups fresh raspberries, divided
1/2 cup granulated sugar
4 tablespoons nonfat cream cheese, softened
2 tablespoons low-fat milk
1 tablespoon confectioners' sugar


Preparation 1.To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
2.Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground.
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add ice water and vanilla and pulse just until the dough starts to come together.
Transfer to the prepared pan. Press evenly and firmly into the pan to form a bottom crust.
3.Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack. 4.To prepare raspberry filling: Sprinkle gelatin over 2 tablespoons water in a small bowl;
let stand, stirring once or twice, while you prepare the rest of the filling. 5.Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth.
Transfer to a medium saucepan and stir in 1/2 cup sugar.
Cook over medium heat until bubbling.
Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.
6.Fill a large bowl with ice water.
Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water.
Refrigerate, stirring occasionally with a rubber spatula,
until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.
7.Meanwhile, beat cream cheese, milk and confectioners’
sugar in a medium bowl with an electric mixer until smooth.
8.Spread the thickened raspberry filling evenly over the crust.
Dollop the cream cheese mixture over the filling.
Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect.
Nestle the reserved berries into the filling,
evenly spacing them so each bar will be topped with a berry when cut.
Refrigerate until the bars are completely set, about 3 hours.
Cut into 16 bars, one raspberry per bar.

November 26, 2013

Pizza Puffs of Paradise



1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour ( I use low carb flour)
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce


Preparation: Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening.
Bring to a boil. Add flour all at once, stirring vigorously.
Cook and stir until mixture forms a ball. Remove from heat.
Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition.
Stir in pepperoni, cheese, parsley, garlic powder, and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
Bake at 450F for 15 to 17 minutes or until golden brown. Serve with pizza sauce for dipping.

November 18, 2013

Low Fat Crinkle Cookies



1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar


Instructions
Preheat oven to 350. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove..

November 10, 2013

Ice Cream Sandwich Cake w/ Homemade Hot Fudge


1 1/2 cups heavy cream
3 TBSP confectioner's sugar
12 ice cream sandwiches
Hot fudge sauce, warm to just spreadable
(I make my own, but you can buy it)
chopped butterfingers candies


Directions:
*Line a 8 X 11 inch pan with plastic wrap, allowing the wrap to hang over the sides.
*Beat heavy cream with confectioner's sugar until stiff peaks form.
*Put 6 ice cream sandwiches into bottom of pan,
touching each other anyway they will fit. You may need to cut some and
put them along the sides of the whole sandwiches depending on the size and shape of your pan.
*Spread a thin layer of fudge over the sandwiches, then sprinkle with some of the butterfingers. *Spread about 1/3 of the whipped cream over the top.
*Repeat all layers ending with whipped cream
*Use remainder of whipped cream to frost front, back and sides.
*Drizzle remainder of fudge sauce over the top.
*Freeze until hardened, then gently cover with plastic wrap.
*Keep frozen until serving.

==================================================
Homemade Hot Fudge
Ingredients: 1 stick butter
3 ounces of unsweetened chocolate
1 1/2 cups sugar
1/2 cup baking cocoa
1 cup heavy cream
2 tsp vanilla
Directions: *Melt butter and unsweetened chocolate in saucepan over warm heat.
*Add the sugar and cocoa. Whisk until smooth, then raise the heat to medium.
*Slowly add the cream while gently whisking and continue to whisk until it thickens and just starts to boil.
*Immediately remove from heat and add vanilla.

November 9, 2013

CROCKPOT SALSA CHICKEN



2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top.
Pour a half cup water over the mixture, set on low and cook for 6-8 hours.
The meat is cooked when it shreds or reaches an internal temperature of 165°F.
When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

November 6, 2013

The Holidays are getting Near...
If You're Looking to Spice Up Your Love Life.. Check Out My site...
If Your Looking for Lotions & Potions, Sugar & Spice, Edible Lubes, Toys, Love Swings, Handcuffs, and Such...
We Sell it!!!!
www.midnightconfessions.biz

November 3, 2013

Oven-Baked Zucchini Fries


makes approximately 8 servings
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method:
Heat oven to 450ºF. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks.
Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat.
Use tongs to place 1/4 of the zucchini in shaker bag;
close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray.
Repeat with remaining zucchini. Bake for 12 to 13 min. or until golden brown,
turning the baking tray 180 degrees after 7 min to facilitate even baking.

November 2, 2013

Crockpot Parmesan Honey Pork Roast



1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions: Cut roast in half. Transfer to a 3-qt. slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan.
Bring liquid to a boil. Combine cornstarch and water until smooth.
Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy. Yield: 10 servings.

October 30, 2013

Greatest Queso That Ever



1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside.
Cut up the Velveeta and cream cheese into cubes and place into a crock pot.
Pour in the Rotel and the cream of mushroom soup and stir ingredients together.
Place the crock pot on low setting for an hour, letting the ingredients meld.
After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

October 25, 2013

Raspberry Lemonade Cupcakes



16 cupcakes
18.25 ounce box white cake mix
3 tsp Raspberry Lemonade Flavored Crystal Light Drink Mix
1 6 oz. container Yoplait Light Raspberry Lemonade flavored yogurt or 1 6 oz. plain greek yogurt of choice
3 egg whites
1 cup water
1 8 ounce container Cool Whip Free


1.Preheat oven to 350 degrees. 2.In a medium size bowl or stand up mixer, mix cake mix, egg whites, Crystal Light mix, yogurt, and water until well mixed and lump free. 3.Pour mixture into a 9x13 inch pan or two 8 inch round pans. 4.Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip Free topping. For optional toppings, use fresh raspberries or lemon slices.

October 20, 2013

No-Bake Blueberry Cheesecake with Graham Cracker Crust Crust



9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Preparation crust Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

filling Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

topping Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Homemade Krispy Kremes



Donut Recipe:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
Directions: In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.

Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don't overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal. 2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. If you don't have a scale, start at 1 1/2 cups and work your way up from there.

October 17, 2013

Mango Habanero Barbecue Sauce




serves Makes about 3 cups, active time 45 minutes, total time 1 hour

1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated ginger
1 1/2 cups roughly chopped peeled fresh mango, about 2 medium mango's
1 cup mango juice
1 cup tomato sauce
1/3 cup dark brown sugar
1/3 cup honey
1/3 cup cider vinegar
2 tablespoons molasses
2 tablespoons fresh juice from about 2 limes
1 tablespoons Worcestershire sauce
1 tablespoons yellow mustard
2 teaspoons finely chopped habanero chiles, seeded (about 2 chili's, see note above)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper

Procedures
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
Stir in mangoes, mango juice, tomato sauce, brown sugar, honey, vinegar, molasses, lime juice, Worcestershire, mustard, habanero, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until mango's have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

October 3, 2013

EASY PEANUT BUTTER FUDGE



2 sticks butter

1 cup creamy peanut butter
1 tsp. vanilla
1 lb. powdered sugar
Melt the butter and peanut butter (you may use microwave).
Stir in vanilla. Beat in powdered sugar.
Quickly spread into a buttered 8x8-inch square buttered dish.
Chill to set. Cut into 64 squares.

September 30, 2013

Old Fashioned Goulash



1 1/2 lbs of ground beef
1 can of petite diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 can of corn drained
Chili Powder (To taste Preference)


Directions: Brown burger and onion in skillet. When cooked place all other ingredients in pan
and add enough water to cook the noodles in.
Use chili powder to your taste preference. I use quite a bit of it myself.
Simmer with a lid on till noodles are cooked through.

September 27, 2013

Divinity

Cornstarch for dusting
3 cups whole blanched almonds
3 large egg whites, at room temperature
1/4 teaspoon kosher salt
3 cups sugar
1 cup clover honey
1/2 cup confectioners sugar
1 teaspoon vanilla extract
Finely grated zest of 1 large orange


Special equipment: parchment paper; a candy thermometer

Instructions Heat oven to 350º. Lightly dust a clean work surface with cornstarch. Line a 9- x 13- inch baking dish with parchment paper, letting excess paper hang over edges.
Spread nuts on a rimmed baking sheet. Bake, stirring once halfway through, until fragrant and golden, 10 to 12 minutes. Transfer pan to a rack; let nuts cool completely.
Put egg whites and salt into the bowl of an electric mixer fitted with whisk; set aside.
In a heavy 4-quart saucepan with candy thermometer attached, heat sugar and honey over medium heat, stirring with a wooden spoon, until mixture begins to simmer and sugar is mostly dissolved, 12 to 14 minutes (mixture will be very thick, then begin to loosen and turn cloudy). Continue cooking, stirring occasionally, until candy thermometer reaches 280º degrees. Continue to cook mixture, stirring once or twice, until temperature reaches 315º. It will take the mixture about 15 minutes more to reach that temperature (the mixture will begin to foam and darken in color as temperature increases).

Meanwhile, beat egg whites on medium speed until firm peaks form. Add confectioners sugar and continue to beat until fully incorporated, about 1 minute more. Turn off mixer, leaving bowl in place.
When sugar mixture reaches 315º, remove from heat; stir until temperature reduces to 300º, 1 to 2 minutes, then carefully remove candy thermometer. With mixer on medium speed, slowly pour sugar mixture down the side of the bowl (egg mixture will double in volume, then decrease); continue to beat until mixture is cooled to warm and begins to lighten in color, about 5 minutes. Add vanilla and zest; beat for 1 minute more, then, using a wooden spoon or heatproof spatula, fold in nuts (mixture will be very sticky).
Turn out candy onto prepared work surface; dust hands with cornstarch. Knead for 5 to 6 turns, then transfer to prepared baking dish. Dust hands with more cornstarch, then press candy to flatten and fill pan. Put pan on wire rack and let candy cool completely, about 1 hour.
Using parchment paper overhang, lift out candy from pan; cut candy into pieces. Layer in a sealed container, between sheets of parchment paper and let stand overnight, with container sealed and at room temperature, to dry, at least 8 hours or overnight. Candy can be kept, layered between sheets of parchment paper, in a sealed container at room temperature, for up to 3 weeks.

September 2, 2013

Dutch Apple Pie with Caramel



5 apples, preferably Granny Smith (about 7 c.), sliced
1 t. lemon juice
1 t. vanilla extract
1/3 c. packed brown sugar
3 T. sugar
4-1/2 t. ground cinnamon
1 T. cornstarch
1/4 c. caramel ice cream topping, room temperature
1 pie crust (9")
3 T. butter, melted

Streusel topping:
3/4 c. all-purpose flour
1/4 c. sugar
6 T. cold butter
1/4 c. caramel ice cream topping, room temperature

Directions:

Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.

August 30, 2013

FRIED PICKLES


Pickles:
peanut or vegetable oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1/4 teaspoon cayenne pepper
2 cups pickle chips

Sauce:

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning

To make the pickles: Heat oil in a deep fryer or large deep pan until oil sizzles when a water drop is placed on top. Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl. Whisk to incorporate all the dry ingredients.

Drain the pickle chips to remove excess water. The pickles do not need to be completely dry as some moisture is needed for the battering process.Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chips are well-coated with the flour.Transfer the pickle chips to a wire strainer. Shake to remove excess flour from the pickle chips.

Carefully place the pickle chips in the hot oil. Cook for three to four minutes, or until the pickles float to the surface. Remove from oil and place on a plate lined with paper towel to drain. Transfer to a serving plate and serve with a dipping sauce of your choice.

To make the sauce:  Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

Yellow Split Pea Ham Soup



1 pound dried yellow split peas, rinsed and sorted
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 medium celery stalks, finely diced
1 clove garlic, minced
1 Tablespoon chopped fresh thyme
1 bay leaf
2 quarts chicken stock, plus more to thin
2 cups cooked ham, cut into 1/2 inch dice

Kosher salt and freshly ground black pepper to taste
In a large stock pot, bring the split peas, vegetables, thyme, bay leaf, and stock to a boil. Reduce the heat and simmer partially covered, stirring occasionally until the vegetables are tender, the split peas have broken down, and the soup is thickened-- about 2 1/2 to 3 hours.
 Add the diced ham and cook just until warmed through. Season the soup with salt and pepper to taste. Enjoy!
*The soup thickens if stored in the refrigerator, so you will need to thin it with additional stock when reheating.

August 18, 2013

Peanut Butter Cup Brownies



Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa

Remove from heat; let cool.

Mix in bowl:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips

Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve

August 14, 2013

STUFFED BREAD



1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted

August 13, 2013

Old Fashioned Caramel Pie




1 (9 inch) pie shell, baked
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
4 egg yolks, beaten
1 cup white sugar

Directions
In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.
Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour mixture into pastry. Chill completely and serve with whipped cream

August 10, 2013

Peanut Butter Pie



1 chocolate graham cracker or cookie pie crust
8 oz. cream cheese
1 cup creamy peanut butter
½ cup granulated sugar
1 teaspoon pure vanilla extract
8 oz. frozen whipped topping, thawed

whipped cream, chocolate syrup, and grated chocolate; optional garnishes
With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate. Keep refrigerated.

August 9, 2013

DR.PEPPER CAKE


1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa
2 eggs
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. soda
2 c. flour
1 1/2 tsp. cinnamon

Heat butter, cocoa and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.

Pour into greased and floured 9 x 12 inch pan and bake at 350 degrees for 25 to 30 minutes. Ice with Dr. Pepper Icing.

DR. PEPPER ICING:
1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa
1 (16 oz.) box confectioner's sugar
1 tsp. vanilla
1 c. chopped nuts

Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake.

August 8, 2013

Ooey Gooey Butter Cake




Cake Base Layer
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling Layer
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Topping
1 cup chocolate chips
1 cup chopped nuts

Directions
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.

 Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

August 5, 2013

Bacon Bombs


1 can (8 ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)

Directions:
Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…
In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches.
 Maybe one or two at a time, the oil will expand so stay close…
Drain them on some Paper Towel, but
serve them up good and warm.

August 3, 2013

BEST LASAGNA EVER




1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices.

 Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

August 1, 2013

PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING



2 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS


Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER
 2 TABLESPOONS HONEY
 1 TEASPOON VANILLA EXTRACT
 2 CUPS POWDERED SUGAR
 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

July 31, 2013

Hamburger & French Fry Seasoning


1/4 cup salt
2 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon garlic salt
1/2 Tablespoon cumin
1/2 Tablespoon pepper
1/2 Tablespoon dried basil
1/2 Tablespoon dried parsley
1 teaspoon chili powder
1/2 teaspoon celery salt


Directions
1. Pour all ingredients into a jar. Seal the jar and shake until all spices are well combined.

3 Meat Pizza Casserole



1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
 
Directions
 Cook pasta in boiling water until aldenté.
 Cook sausage, garlic powder and oregano with onions until the juices run clear.
 In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
 Layer ingredients in the order listed below.

1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).

 Bake at 375°F for 40 minutes.
 Let sit for 5 minutes before serving.

July 27, 2013

CRAB CAKES




1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Directions
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

July 26, 2013

Bean Dip Crockpot


1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa


Directions
In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

July 23, 2013

Pork Chops n Cream of Mushroom ~ Slow Cooker



Prep: 20 min. - Cook Time: 8 hr. - Serving: 4 People
8 small, thick pork chops
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 (12-ounce) can cream of mushroom soup
1 tablespoon dried onion flakes

Directions
Start by trimming the excess fat from the chops and use it to grease a large skillet (everything serves a purpose in this recipe).

Over high heat, brown each chop lightly on both sides.
Season with salt and pepper and sage and place all chops in the slow cooker.
Set slow cooker to high.

Pour in the soup and onion flakes into the skillet while still cooking.
Scrape the pan juices and turn them into the slow cooker.
Cover and cook on low for eight to ten hours.

CAJUN SHRIMP PASTA



2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.

July 22, 2013

Crockpot Olive Garden Pasta Soup

Not only is this recipe awesome, but it makes a lot of soup.
2 dinners and 2 lunches for our family of four to be exact.
So if you don't want all that soup, then simply cut the recipe in half. Go make this! Seriously. The come back and tell me how good it was.

1 1/2 lbs ground beef
2 cups dehydrated carrots or 2 large carrots, chopped
1 onion, chopped
2 stalks of celery, chopped
{4} 14 oz cans diced tomatoes {do not drain}
{1} 16 oz can red kidney beans, drained
{1} 16 oz can white navy beans, drained
{2} 32 oz cartons of beef stock
1 teaspoon dried oregano
2 teaspoons pepper
1 tablespoon dried parsley
1 24 oz jar spaghetti sauce
8 ounces small pasta {I used mini bow tie}

Directions Brown the beef in a skillet, drain fat, and transfer to a large crock pot.
Place all the ingredients {except the pasta}
in the crock pot and turn it on {High 5 hours, Low 8 hours}.
30 minutes before serving, stir in the pasta place the lid back on the crock pot.
Once pasta is done cooking, ladle in to bowls and serve.

Banana Split Cake



1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 (20 ounce) can crushed pineapple, drained (save juice)
5 medium bananas
2 cups cold milk
2 packages (4 serving size) Jell-O vanilla instant pudding
1 (8 ounce) carton Cool Whip
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13x9 inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.

Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.

July 17, 2013

Blue Berry Biscuits


Biscuits:
2 Cups Flour
1 Cup milk (cold)
1/3 Cup sugar
5 T of butter (cold or frozen)
4 tsp baking powder
1 tsp salt
3 oz of blueberries (fresh or dried)

Glaze:
1 Cup of powdered sugar
1/8 Cup of water
1 tsp of vanilla
½ tsp of lemon juice




Directions:
Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. V Add the super cold milk into dry ingredients and mix.
As dough begins to form take each tablespoon of hardened solidified butter
and break chunks off and spread evenly over dough.
Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough.
Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BlueBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen)
during this process it may be necessary to return the dough to the freezer for 10-15 minutes.
Do not exceed 20, as the baking powder’s 1st stage may become inactive past that.
Place in oven and bake for about 7-12 minutes.
Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
Mix glaze ingredients in a bowl, and drizzle over BlueBerry Biscuits with a fork..

July 10, 2013

SAND PUDDING

1 pkg Vanilla Wafers
2 Oreos
8 oz Cream Cheese
¼ C Butter
⅔ C powdered sugar
2 small pkgs French Vanilla pudding mix
2¾ C Milk
12 oz Cool Whip


Instructions
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand. In a small bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar. In another larger bowl, mix pudding with milk. Add Pudding mixture to the cream cheese mixture. Fold in all of the Cool Whip. Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes Allow to chill in fridge at least one hour before serving.

July 8, 2013

Loaded Potato Buffalo Chicken Casserole



2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

   Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

   Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. 
   Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

July 4, 2013

Classic Southern Caramel Cake



1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
2 teaspoons vanilla

Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.

Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting

2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 teaspoon baking soda

Mix all ingredients in a 3-4 quart cast iron dutch oven.
Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.

No thermometer? Do the cold water test:

Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.

If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

July 2, 2013

BUTTERMILK PIE



1/2 c buttermilk
1 3/4 c sugar
2 large eggs
3 tbsp flour
pinch of salt
1 stick butter
1 tsp vanilla
nutmeg


Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

July 1, 2013

TATER TOT TACO BAKE


1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Preheat the oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly

June 30, 2013

Mississippi Mud Pie

Prepare all the components, then begin assembly.

The crust:
Combine ingredients. Press in a 9"x13" pan. Bake x 15 min at 375 degrees. Then let it cool.
1 cup flour
1 stick melted butter
1 cup chopped pecans.


Bourbon Ganache layer:
This bourbon ganache layer goes on top of the pudding layers.
The alcohol will cook out, but you can certainly leave it out if you don't want the bourbon in there.
Melt chocolate and cream together over double boiler stirring until silky.
Add bourbon and cook another minute or two. Cool before adding to layers.
You can put the pot over an ice bath to cool faster.

1 package semisweet chocolate chips
1 pint heavy cream
1 Tbsp bourbon

The second layer (seen here on the chin and the spoon):
Combine ingredients in a a stand mixer (or hand mixer) and whip until smooth and creamy.

1 8oz package of cream cheese, softened
1 cup powdered sugar
1 cup cool whip

For the pudding layers:
This is a little less milk than the packages call for,
but results in a little bit stiffer product which works well here.

1 large box instant Chocolate pudding
1 large box instant French Vanilla pudding
5 cups milk split between them
Some recipes call for mixing both puddings together,
but I separated the layers because I thought it would look prettier.

If you use the "cook and serve" instead of the instant, make SURE they are cooked before layering!!!!


Create an assembly line:
1 - crust
2 - white cream cheese fluff
3 - chocolate pudding
4 - french vanilla pudding
5 - ganache
6 - cool whip
7 - garnishes.

Begin Assembly when all components are accounted for.
To begin, you will spoon some of the "crust" into the little dessert cups.
Just crumble it up. Makes a pretty, crunchy layer.
We used clear plastic dessert cups, as they were appropriate
for people walking around with them in/outside at the family reunion.

Garnish as desired. I added white and milk chocolate curls and toasted pecans to the top.

To make the chocolate curls. Just use a vegetable peeler along the side of a block of chocolate and it will curl up. TaDa! It's that easy!

Note - The chocolate curls are quite breakable, so if you need specific placement,
use a toothpick to lift them into position.
We just gathered them up and tossed them on.
You can also "curl" the chocolate right over the dessert and just let them fall.

Here's a close-up shot of the topping.. YUM!
After assembly, the mud puddles need to be refrigerated until you are ready to serve them.
* I used 9 oz cups, which were pretty, but for a dessert this rich... you could probably do a smaller sized cup. We found that 9 oz of this is a LOT!

Crockpot Boneless Pork Ribs


Prep Time: overnight
Cook Time: 4-6 hours on low
serves: 4


1 1/2 pounds of boneless pork ribs

Rub: 1/4 to 1/2 cup brown sugar *
2 tbsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried onion
1/4 tsp cayenne pepper

Instructions
Place ribs in glass pie plate or baking dish.
Mix rub ingredients, adjusting to your personal tastes.
Rub pork ribs with spice mixture. Cover and place in fridge overnight.
When ready to slow cook the next day, place ribs in crock pot and cook on low for 4-6 hours until ribs are tender but not at complete 'fall apart stage

Pizza Pie



1 pound ground beef
1/2 cup chopped green pepper
1 envelope Italian-style spaghetti sauce mix
1 can (6 ounces) tomato paste
3/4 cup water
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain.
Stir in the sauce mix, tomato paste and water; bring to a boil.
Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.
Separate biscuits; press onto the bottom and up the sides of a greased 9- in. deep-dish pie plate.
Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.
Sprinkle mozzarella cheese and remaining Parmesan cheese over top.
Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.

PATRIOTIC DEVILED EGGS



8 eggs
food coloring
2 Tbsp mayonnaise
2 tsp vinegar
1/4 tsp salt
1 tsp dry mustard
dash pepper
dash onion powder
paprika for dusting


To hard boil eggs: place eggs in a large saucepan and cover with water.
Bring eggs to a boil. Cover and remove from heat. Let sit for 10 minutes. Drain eggs and cover with ice water.
Peel shells off of eggs once cooled off. To dye eggs: place eggs in a container and cover with water.
You will need 20 drops of food coloring per 1/2 cup of water. Measure water that you pour over shelled hard boiled eggs
and add the appropriate amount of food coloring. Allow to sit in food coloring mixture for 2 hours.
Remove from food coloring and dry off. Deviled Eggs: Slice hard boiled eggs in half.
Remove yolks and mash. Add mayonnaise, vinegar, salt, dry mustard, pepper and onion powder. Stir well.
Pipe yolk mixture into egg white halves. Sprinkle with paprika
Store in refrigerator

Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce


10 soft taco shells (smaller flour tortillas)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese.
Roll up in tortillas and place in pan. In a sauce pan, melt butter,
stir in flour and cook 1 minute. Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly. Stir in sour cream and chilies.
Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like.
diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.
Pico de Gallo is a nice garnish

Crispy Cheddar Chicken


2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

June 28, 2013

Creamy White Chicken Alfredo Lasagna


2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.


SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.


BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve

June 26, 2013

PEANUT BUTTER CUP TRUFFLES


1 cup (2 sticks) butter, softened
1 lb powdered sugar
1 cup peanut butter
10-12 graham cracker sheets (I just used one whole "sleeve" of graham crackers and didn't actually count how many were in there (approximately 10-12 whole crackers)
dipping chocolate, melted

Put graham crackers in a food processor or plastic bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes

In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving.

Makes 6-7 dozen truffles.

You can also make these look like a Reese's peanut butter cup- purchase mini-cupcake holders or candy paper cups on a large tray. Pour a small spoonful of chocolate in the bottom of each cup, add a flattened peanut butter ball in the middle, then pour a little more chocolate on top to cover it up.

June 23, 2013

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

June 20, 2013

Amish Cinnamon Bread

No kneading, you just mix it up and bake it ♥

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

   Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). 

   Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife.         Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

June 19, 2013

TERIYAKI SESAME CHICKEN



2 pieces boneless/skinless chicken breast
½ cup Teriyaki Marinade and Sauce (I used Sweet Baby Ray’s)
2 tablespoons honey
¼ teaspoon cayenne pepper or according to taste - optional
2 tablespoons sesame seeds

Put 2 pieces of chicken breasts in a freezer bag. In a small bowl, mix ½ cup Teriyaki Marinade and Sauce, 2 tablespoons honey, ¼ tsp. cayenne pepper (if using). Stir and pour half of the marinade mixture in the bag with chicken, set aside remaining marinade the bowl. Make sure you coat the chicken well, chill for about 30 minutes to 1 hr. in the refrigerator.

When ready to cook, preheat oven at 350F degrees.
Take out chicken from the refrigerator. Line a baking pan with foil, spray it with nonstick spray. Put the marinated chicken on the pan, sprinkle with sesame seeds on top. Bake for 25-30 minutes depends on how big your chicken are.

On a small saucepan on low heat , simmer the remaining Teriyaki Marinade and Sauce. Drizzle on top of chicken before serving.

June 15, 2013

S’More Cake



S’More Cake

Here’s what you'll need for this cake: 2 brownie layers 2 cheesecake layers 2 chocolate chip cookie layers 5 graham crackers (this is one of the ‘cake’ layers) 1 recipe for marshmallow frosting 1 recipe for chocolate Frosting

Brownie


2 sticks unsalted butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder (I used instant coffee) 1 tablespoon vanilla extract 1 1/2 cups All-Purpose Flour 2 cups chocolate chips (I used semi sweet)


Directions Preheat the oven to 350°F. Lightly grease 2 round cake pans (or a 9×13 inch pan for a standard batch of brownies). *Grease the pan AFTER you add a piece of parchment, like the note above says.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into the cake pans.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool COMPLETELY on a rack before frosting or cutting (if your making normal brownies)


Cheesecake 1 1/4 pounds cream cheese (20 oz), room temperature 1 cup sugar 1 tsp vanilla extract 3 large eggs 1/2 cup sour cream

Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a piece of parchment paper on the bottom of a springform pan, spray with non stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.

Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides; let cool completely. Cover with plastic wrap and freeze until ready to use.

baking time for the cheesecake layered has resulted in over baked cheesecake. While I haven't experienced this, try baking your cheesecakes for about 1/2 the time and check and see if they're done… then continue baking if they need it.


Chocolate Chip Cookie Used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 10-12 minutes, until it’s slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.


Chocolate Frosting

6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally) 4 1/2 cups confectioners’ sugar (no need to sift) 3 sticks (12 ounces) unsalted butter, at room temperature 6 tablespoons milk 1 tablespoon vanilla extract

Directions Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth.


Marshmallow Filling

1 jar (7 oz) marshmallow fluff 1 stick butter, room temperature 1 cup powdered sugar 1 tbsp vanilla extract

To make the buttercream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.

Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it’s light and fluffy.

Assembly Place one layer of brownie on a cake stand. Frost brownie with with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.

Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.

Place cheesecake layer on top of the marshmallow frosting.

Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You'll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting

Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.

So it looks like this:
Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.

Breakfast Pop Overs


12 slices Whole grain bread without crust
12 Eggs
1 pound Bacon
2 tablespoons Butter

Cook bacon completely.
Preheat oven to 375º f. Grease a muffin pan with butter and place one slice of bread into each hole pressing down in the middle. Press bread slices into each hole of a greased muffin tin. Crack one egg directly onto each slice of bread. Place one cooked slice bacon into each egg. Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes

June 14, 2013

Oreo Balls

1 package of Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)

Method: 1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
2. Mix the softened cream cheese into the smashed oreos.
3. Roll the mixture into balls.
4. Melt chocolate in the microwave.
5. Cover balls in chocolate then leave to set in the fridge.

June 12, 2013

BREAKFAST CUPCAKES



1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish



Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

June 10, 2013

Bailey's Irish Coffee Cream Fudge



3/4 c margarine or butter
3 c sugar
1/2 - 3/4 c evaporated milk
1/3 c bailey's irish cream
1 Tbsp instant coffee crystals
7 oz jar marshmallow cream
1 pkg vanilla morsels or butterscotch chips
1 tsp vanilla extract

Directions

In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved
In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 mins.
Remove from heat and stir in chips and vanilla extract. Stir for approx. 3-4 mins. until smooth. Pour into a foil lined 8x8" pan. Chill to set.

June 6, 2013

Jell-O Cookies

1 and 3/4 cups flour
1/2 tsp. baking powder
3/4 cups softened butter
1/2 cup granulated sugar
1 egg white
½ tsp. vanilla
2- three oz. packages of Jell-O (you can double the recipe and have 4 packs of Jell-O)


Beat the butter and sugar together. Add the egg white and vanilla. In a separate bowl mix the flour and baking powder then combine with butter mixture. Divide the dough in half and knead one small box of Jell-O into each half. Shape into balls and flatten onto an ungreased cookie sheet 2 inches apart with a spoon or fork. Bake at 350 for 10 minutes. Let cool for a couple minutes before removing from cookie sheet.

June 3, 2013

TURTLE CHEESECAKE BALL


Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semi sweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

June 1, 2013

PIZZA BALLS

3 cans Pillsbury Buttermilk Biscuits (10 per can),
56 pepperoni slices,
block of Colby cheese,
1 beaten egg,
Parmesan, Italian seasoning, Garlic powder,
1 jar pizza sauce

Cut the block of cheese into 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line up the rolls in a greased 9x13 in pan.
Brush with beaten egg.
Sprinkle with parmesan,
Italian seasoning and garlic powder.
Bake at 425°F for 18-20 minutes.

Use the pizza sauce for dipping

May 31, 2013

Better Than Sex


1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Heath or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes.

Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while.

Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.

(Some people I know heat the milk and caramel together and then pour it over the cake.... I've tried it both ways ... no real preference here)

Let cake cool completely. Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate before serving. (Great to make one evening and serve the next.)