Toffee-Chocolate Bars

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Base:
1 1/2 c flour
3/4 c packed brown sugar
3/4 c margarine,softened
   
Topping:
1 3/4 cups milk chocolate chips
2 tbsp margarine
1 1/3 c toffee bits
10 oz tin sweetened condensed milk

How to make it :

Base: cream together margarine,brown sugar and flour until well blended and mixture sticks together. Press into 9x13 pan. Bake at 350* for 20-25 min or until light golden. Cool while preparing filling.
Filling: Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened. Spread over cooled base. Bake at 350* for 12-15 min or until golden. Sprinkle chocolate chips evenly over the top. Bake for 2 min longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top,pressing lightly into chocolate. Cool completely and cut into bars.

Oven-Roasted Sausage, Potatoes, & Peppers

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1 pkg sausage (I use 1 & 1/2 pkgs to feed my family of 5 & to have leftovers for lunch)
1 jar banana pepper rings (these can be spicy so use with discretion)
1 bag red, yellow, & orange peppers (My kids love peppers so I will use a whole bag)
1 small onion
5-6 Red potatoes
1/4C olive oil

How to make it :

Preheat oven to 400°
Seasoning of your choice
Cut potatoes into bite-sized pieces. Mix oil & seasoning together in a mixing bowl. Add cut potatoes. Toss to coat. Pour potatoes onto baking pan.
Cut peppers & onions into bite-sized pieces. Add to baking pan.
Cut sausage into bite-sized pieces. Add to baking pan.
Mix well.
Toss with banana pepper rings. Grind a little fresh pepper on top.
Bake for 35-40 minutes, stirring every 10 (keeps the potatoes from burning to the bottom of the pan).

Lemon Butter Baked Shrimp

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1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make it :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.

Boston Market Meatloaf

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1 cup tomato sauce
1 1/2 tablespoons kraft barbecue sauce
1 tablespoon sugar
1 1/2 lbs lean ground sirloin
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 dash garlic powder

How to make it :
Preheat oven to 400°F.
Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
Use the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
Wrap foil over the pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
This will help to cook the center of the meatloaf.
Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
Don't spread the sauce.
Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
Remove and allow it to cool for a few minutes before serving.

Devonshire Cream

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1 c heavy cream
1/3 c sour cream
1 Tbsp confectioners' sugar

How to make it :

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
Should have a smooth creamy texture.....

The Best Louisiana Crunch Cake

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3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

How to make it :

Preheat oven to 350 degrees F.
Sift together cake flour, salt, baking powder and soda. Set aside.
In a large separate bowl, beat butter until very fluffy (~5 minutes) then add 2 cups of sugar. Continue to beat until light and fluffy (~2 more minutes).
Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
Mix sour cream and vanilla extract together.
Add flour mixture and sour cream mixture alternately, beginning and ending with the dry ingredients. Beat until batter is well blended and uniform but do not overmix.
Grease and flour a bundt cake pan.  Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean.
Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
Drizzle glaze over the crunchy top portion of cake. Top with toasted coconut if desired.

Caramel Apple Cobbler

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4-6 c apple pie filling
1 stick butter, melted
1 box yellow cake mix
1 jar(s) caramel

How to make it :

preheat oven to 350, butter a 13x9 cake pan, set aside.
pour apple pie filling into pan, if your not making your own filling, use 2 16oz cans from store.
pour the DRY cake mix over the pie filling.
Drizzle desired amount of caramel over the cake mix.
pour melted butter throughout. Bake 45 mins. @ 350, let cool and enjoy.

Slow Cooker Cabbage Rolls

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1 Head of Cabbage
3 Cups Tomato Juice
1 8oz. can tomato sauce
1 egg
1/2 C. uncooked brown or white rice
1 envelope Onion soup mix
1 lb. Ground Turkey or Extra Lean Ground Beef
1/3 Cup Parmesan Cheese

How to make it :

Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish.  Cover in about an inch of water and microwave on high for 2 min. 
In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined.
Grease your crock pot with some Pam cooking spray.
Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down.  Do this until all your meat mixture is gone.
After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top. 
Cook on low for 6-8 hours.

THE VERY BEST SALISBURY STEAK

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1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

How to make it :

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally. 

Grilled Cabbage

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Cabbage (I had a lg cabbage I split with my mom so my half had 4 quarters)
4 T. butter
salt
pepper
onion powder

How to make it :

Lay 4 tin foil squares on counter.
Lay cabbage one side down.
On the up side place 1 T. butter, salt, pepper and onion powder.
Wrap tightly with foil. Repeat with other 3 quarters
Place on grill for 15 minutes of under tender.

Outback Steakhouse Walkabout Onion Soup

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2 cups yellow sweet onions, thinly sliced......
2 tablespoons butter
1 (15 ounce) can chicken broth...
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

How to make it :

In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
1Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Garlic Shrimp Pasta

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1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

How to make it :

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Southern Strawberry Punch Bowl Cake

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1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
2 bananas
1 (16 oz.) carton Cool Whip

How to make it:

Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight

Pink Cloud Salad

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20 ozs crushed pineapple
3 ozs cherry (jello)
1/2 cup cold water
16 ozs cottage cheese
9 ozs cool whip
1/2 cup chopped pecans

How to make it :

In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water
Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans
Chill until congealed firm
And then enjoy!

Chicken & Dressing Casserole

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cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt

How to make it :

Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
Gravy:
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.

Just like Wendy’s Chili

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3 lbs. ground chuck
1 – 29 oz. can tomato sauce
2 – 15.5 oz. cans pinto beans, rinsed and drained
2 – 15.5 oz. cans kidney beans, rinsed and drained
2 – 28 oz. cans rotel tomatoes and chiles
2 – cups chicken broth
1 large onion, diced fine
2 celery stalks, diced
2 tsps. cumin
3 Tbs. chili powder
2 tsps. black pepper
2 tsps. salt
1 tsp. cayenne pepper

How to make it :

Brown the ground chuck in skillet over medium heat.  Drain off fat.
In a large crockpot, combine the ground chuck with the remaining ingredients.  Cook on low heat for 8 hours.
Serve with peanut butter sandwiches!
It really is THAT good!

Cabbage Rolls

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1 large savoy cabbage
2 pounds lean ground beef
2 medium to large onions
2 tablespoons canola or olive oil .. or even butter is fine
1 cup white or brown rice. . . and 2 cups water
3 eggs
1 1/2 teaspoons salt
1 teaspoon pepper
2 cans tomato soup
2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
1 can or small carton chicken broth

How to make it :

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
Remove the leaves from the cabbage, cutting away the tough part closest to the core.
Spray your large casserole or two small casserole dishes with cooking spray.
Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don't. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

KFC STYLE GRAVY

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4 tbsp. butter or shortening
5 tbsp. flour
1/4 tsp. sage - OPTIONAL
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 beef boullion cube
1 chicken boullion cube
2 cups water

How to make it :

Boil the water and add bouillon cubes; stir until dissolved. Set aside.
Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.
Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.
Add flour mixture to melted butter, stirring constantly.
Cook until it takes on a golden brown color.
Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.
Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce.
Serve while hot.

OLD FASHIONED SOUR CREAM DONUTS

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For the donuts
2 1/4 cup cake flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1/2 cup sugar
2 Tbsp butter, room temperature
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying
For the glaze
3 1/2 cup powdered sugar, sifted
1 1/2 tsp corn syrup
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup hot water

How to make it :

In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well. Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. Wrap the dough in plastic wrap and chill for 1 hour.
When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
Donuts are best served immediately, but you may stor

Creamy Four Cheese Garlic Spaghetti Sauce

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1 tablespoon olive oil
1 tablespoon butter
5 garlic cloves, minced
8 oz spaghetti
1 cup cooked pasta water
1 chicken bullion cube
1 cup heavy cream
1 and 1/2 cups of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
parsley or chives or green onions, finely chopped

How to make it :

Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning.
Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
To serve, top each serving with finely chopped chives, or green onions, or parsley

KNOCK YOU NAKED BARS

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Chocolate Chip Cookies:
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
Caramel-Peanut Butter:
½ cup Evaporated Milk
60 whole caramels, Unwrapped
½ cup peanut butter, melted
 ⅓ cup Semi-Sweet Chocolate Chips

How to make it :                     

Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with ½ cup evaporated milk.
When melted and combined, add ½ cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack. Makes 2 dozen bars.

SMOTHERED CABBAGE

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1 lb smoked sausage, cut into small pieces
1 onion, large (diced)
1 head cabbage, medium size (chopped)
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper

How to make it :

In a large saucepan, brown sausage over medium heat.
Add onion and saute for 3 minutes.
Add cabbage and cover.
Cook about 50 minutes, stirring occasionally.
Uncover and add seasonings, cook 5 minutes more  

Mexican Restaurant White Cheese Dip/Sauce

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1 pound white American cheese, cubed
1/2 cup Milk, or as needed
1 tablespoon Butter
2 (4 ounce) cans chopped Green Chilies
2 teaspoons Cumin
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
Cayenne Pepper to taste

How to make it :

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through, and serve immediately.

Texas Roadhouse Rolls

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1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose four, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

How to make it :

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .
Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended. 

30-Minute Chocolate Fudge Cake

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for the cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 sticks butter
- 1 cup water
- 5 Tablespoons cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla

How to make it :

Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.

for the fudge icing
- 1 stick butter
- 4 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans

In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

CREAMED CABBAGE

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4 slices bacon
1/4 cup butter...
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
1/2 cup sour cream

How to make it :

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

BAILEY’S IRISH CREAM CHEESE SWIRL BROWNIES

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For the Swirl:
3 ounces cream cheese, room temperature
2 TBSP unsalted butter, room temperature
¼ cup sugar
1 large egg
1 TBSP all purpose flour
2 TBSP Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used semisweet), chopped
3 TBSP unsalted butter, room temperature
½ cup sugar
2 large eggs
½ cup all purpose flour
½ tsp baking powder
¼ tsp salt
2 tsp vanilla extract
1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar
1 TBSP Bailey’s Irish Cream
milk to thin out (amount will vary)

How to make it :

Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.
Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.
Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.
Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.
While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.

Momma's Easy No Yeast Dinner Rolls

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1 Cup Flour
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo

How to make it :

Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 180? oven for 15 minutes or till done and golden brown.

Crockpot Creamy Chicken Noodle Soup

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3 chicken breasts, cooked and cubed
5 cups chicken broth/stock
2 tablespoons butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 can corn, drained
2 cans cream of chicken soup
1/4 cup evaporated milk
8 oz homestyle dry egg noodles
salt and pepper to taste

How to make it :

Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk. Add cooked chicken, sauteed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers.

Simple Sweet Potato Casserole

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2 1/2 lbs. of sweet potatoes, peeled, boiled and mashed
1/4 C. butter, melted
1/4 C. packed brown sugar
1/4 C. white sugar
1/4 tsp. cinnamon or nutmeg
2 large eggs, beaten
1/2 C. milk
mini marshmallows

How to make it :

In a bowl, combine the mashed sweet potatoes, butter, both sugars, cinnamon or nutmeg, eggs and milk. Pour into a lightly buttered 9 x 13 casserole dish. Bake in a 350 degree oven for 15 minutes, remove and top with some marshmallows, don't go overboard like I often do, leave some room for them to puff up and expand. Return to the oven for an additional 15 minutes.

Homemade Big Mac Sauce

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1/2 cup mayo (Duke’s, duh)
2 tablespoons French Dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon pepper

How to make it :

Mix it up and top your burgers.

Apple Enchiladas

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Cherries or peaches can be substituted for apples.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

How to make it :

Preheat oven to 350°
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream.

Very Moist Coconut Sheet Cake

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1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:

How to make it :

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
Refrigerate at least 8 hours before serving

Wendy's Chili

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2 pounds fresh ground beef 
1 quart tomato juice 1 (29-ounce) ...
can tomato purée 1 (15-ounce) 
can red kidney beans, drained 1 (15-ounce) 
can pinto beans, drained 1 
medium-large onion, chopped (about 1 1/2 cups) 
1/2 cup diced celery 
1/4 cup diced green bell pepper 
1/4 cup chili powder (use less for milder chili) 
1 teaspoon ground cumin (use more for real flavor) 
1 1/2 teaspoons garlic powder 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon dried oregano 
1/2 teaspoon sugar 
1/8 teaspoon cayenne pepper 

How to make it  : 

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

CORN NUGGETS

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1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying

How to make it :

In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Hawaiian Grilled Cheese

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2 slices of bread
3 slices of pineapple, fresh or canned
3 slices canadian bacon
shredded Monterey Jack cheese
butter
oregano and parsley

How to make it :

Butter one side of each slice of bread and sprinkle with parsley and oregano to taste
On non buttered side of bread place the shredded cheese, then the canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up.
Cook sandwich on stove top on a griddle or frying pan. Once bread is toasted on one side flip the sandwich to toast the other side. Cook on a low heat to allow the cheese to melt while the bread is toasting.

Yema Cake

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(Since this cake requires a lot of eggyolks, this recipe is only for a small 8" cake. Recommended pan is an 8x3 round or square.)

Chiffon Cake:
{A}
1 cup plus 2 tablespoons sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/8 cup white sugar

{B}
1/4 cup corn/canola oil
4 egg yolks, from large eggs, at room temperature
1/3 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon or lime extract

{C}
4 eggwhites
1/4 teaspoon cream of tartar

{D}
3/8 cup white sugar

How to make it :

Preheat oven to 170 degrees Celsius. Line bottom of baking pan with parchment paper.  Do not grease pan. Do not use non-stick. 
In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into baking pan.
Bake for about 45-50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
To release cake from pan, carefully run a thin knife around sides of pan, then invert. For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

Yema filling and icing:


12 eggyolks **
1/2 cup melted butter, cooled
1/2 cup white sugar
1/4 cup + 2T evaporated milk
1 1/2  tsps vanilla extract

**Since eggyolks vary in size and use of small eggyolks may result to a runny icing, it is better to weigh them.  A large eggyolk is around 19 grams so use approximately a total of 228 grams.
Combine all the ingredients in a medium-sized heatproof bowl.  Set the bowl over a pan of simmering water and mix continuously with a whisk until quite thick but still of pourable consistency. This should not take too long.  It will thicken a bit more upon cooling.
To assemble cake:
You will also need grated cheese (as much as you want!) for topping.  Use a strong tasting cheese, if possible.
Slice your cake horizontally into two equal pieces.  Place one cake layer (top piece) on your cake board, cut side up. Spread a thin layer of yema over the cake.  Place the other cake layer over the bottom layer, bottom side up.  Frost the cake with the remaining yema then top with grated cheese.

The Greatest Queso That Ever Lived

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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)

How to make it :

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.

Old Fashioned Banana Cream Pie

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1 (9 inch) pie crusts, baked 
1 2?3 cups water 
3 tablespoons cornstarch 
1 (14 ounce) can Eagle Brand Condensed Milk 
3 egg yolks, beaten 
2 tablespoons butter 
1 teaspoon vanilla 
3 medium bananas, sliced 

Hox to make it :

Preheat oven to 400 degrees.
In a saucepan, mix water and cornstarch until smooth.  Stir in sweetened Condensed Milk and egg yolks.  Cook until the custard in thick.  Add the 2 tablespoons of butter and the vanilla and stir.  Remove from heat and cool slightly, stirring occasionally.
 Pour 1/2 of filling on pie crust. Place sliced bananas on top of filling. Pour remainder of filling over the sliced bananas.  Chill in refrigerator for at least an hour.
Top with piped whipped cream or Cool Whip and sprinkle with walnuts or slivered almonds.

Taco Meatloaf

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1 pound raw extra-lean ground turkey (I used extra lean ground beef)
2 slices of fat-free cheddar cheese (I used Reduced Fat Pepper jack cheese_
1/2 cup shredded fat-free cheddar cheese (again, I used reduced fat. Fat Free Sucks)
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onions
1/2 cup salsa
1/2 packet of taco seasoning mix, dry (I used the whole packet)

How to make it :

Preheat oven to 375 degrees
Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray
In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9?x5?) sprayed with nonstick spray.
Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan’s edges). Evenly top with the remaining meat mixture.
Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.
Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.