Red Lobster's Crab Stuffed Mushrooms

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35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

How to make it :



Preheat oven to 400 degrees F. 
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. 
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well. 
Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. 
Bake in oven for 12-15 minutes until cheese is lightly browned.

The Most Delicious Way to Cook Green Beans

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1 lb. fresh green beans
3-4 cloves of garlic
2-3 tbsp. olive oil
2-3 cups of chicken broth
3-4 tbsp. butter
Salt and pepper to taste

How to make it :




Drizzle 2-3 tablespoons of olive oil in the pan and melt 3-4 tablespoons of butter over medium high heat.
Wait for all the butter to melt and look foamy.
Next, add the chopped garlic.
Let the garlic cook for 2-3 minutes and then add the green beans.
Stir them around and get them as flat as possible in the pan. Cooke them until they turn bright green.
Then add some salt and pepper.
And cook for a couple more minutes, stirring occasionally.
Next add enough chicken broth to cover them and stir.
Let it come to a rapid boil.
Next, cover them and turn the heat to medium low, venting the pan so steam can escape. Cook for 15-20 minutes or until most of the chicken broth has cooked out. Serve warm.

How To Clean Your (Runner's) Shower

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The recipe calls for:
1/2 c. white vinegar
1/2 c. Original Blue Dawn Dish Soap
4 T. Baking Soda
Empty spray bottle (or skip this and use a glass measuring cup)

How to make it :



S purchased a spray bottle in the automotive section of the store.  I say, you can forgo the bottle, since this happened to me.
Heat the vinegar in the microwave for 90 seconds.  Allow to cool slightly (or you will have a volcano on your hands when adding in the baking soda).
I heated in a glass measuring cup.  After adding the baking soda (and cleaning up the mess from the volcano), add the Dawn dish soap.
I poured it all into the spray bottle and jammed the nozzle (see above).  Out of necessity, I poured it back into the measuring cup and used it as a paste
I spread the paste with a washcloth and let it sit for two hours.  I honestly didn't think this would work. But, I was so wrong.
It wiped clean with no scrubbing.  Unbelievable and so economical.
So much for hiring a maid.  I no longer need to be afraid of cleaning the shower. 

Crock Pot Roast with Pinto Beans

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Roast-


2 lb. Pot Roast 
2 Cups dry raw pinto beans
1 can of rotel or diced tomatoes
1 onion diced
cumin (a dash or two)
1 tsp garlic powder 
1 tsp chili powder
1 cup water

Burritos-
large tortillas
shredded cheese
salsa
sour cream

How to make it :




In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy. 

Homemade Kentucky Blackberry Cobbler

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2 1/2 c blackberries, washed
1 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 c milk
1/2 c unsalted butter, melted

How to make it :




Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375?. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.  Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan.  Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for  5 minutes so it will hold its shape.

Joe’s Crab Shack Crab Cakes – Famous Recipe

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2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

How to make it :



Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

Crockpot Potato Broccoli Cheddar Soup

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32 oz frozen broccoli (fresh doesn't stand up well)
2 Idaho potatoes cute up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velvetta cheese
1 Tsp flour
Salt and pepper to taste

How to make it :




Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste. 

ALMOND JOY COOKIES

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1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

How to make it :



Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely

LUNCH LADY BROWNIES

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 1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
CHOCOLATE FROSTING
1/4 cup butter, softened
1/4 cup milk ( I use 2%)
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

How to make it :



 Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

One-Pot Cabbage Casserole

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  2 lbs. ground beef
    Salt and pepper or creole seasoning
    1 onion, chopped
    1 cup rice, uncooked
    3 large handfuls of roughly chopped cabbage
    1 8 oz. can tomato sauce
    2 cups of water (I just use the tomato sauce can twice)
    1 14 oz. can diced tomatoes, undrained
    1 cup shredded cheese (I used Colby Jack)

    How to make it :
   


   
    Season and brown ground beef and onions. Drain off grease.
    Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
    Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
    Once cooked, top with cheese and cover with lid to melt a few minutes.

Easy Breakfast Cheese Danish

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 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract
Hiw too make it :


Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes: I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

EASY CHOCOLATE PEANUT BUTTER BALLS

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 18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels

How to make it :




Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )
Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.
Store in a Ziploc bag in the refrigerator.

Chicken & Cheese Enchiladas with Green Chili

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 10 soft taco shells
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

How to make it :




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.

“Lazy Man’s” Pie- Peach Cobbler

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1 stick butter or margarine
1 C. milk
1 C. sugar
1 C. flour
1 tsp. baking powder
Dash of salt
1 qt. fruit, sweetened (peaches, cherries, blackberries, etc)

How to make it :



Melt butter in baking pan. Mix flour, sugar, baking powder, salt and milk. Pour batter in pan on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorbs the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream.

MOUNDS CAKE

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1 cake mix ( white or yellow cake mix )
½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded

How to make it :




Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve

Amish Cinnamon Bread

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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

How to make it :




Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/4 of batter into greased loaf pans. 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.

APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING

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Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Apple Cake Batter:
1 cup finely chopped pecans 
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg 
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.) 
Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup pecan halves (garnish)

How to make it :




Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350?. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350? for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

Fresh Apple Bundt Cake

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Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
1/4 cup orange juice
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans


Glaze
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda


How to make it :




Preheat the oven to 325 degrees F. Grease and flour a 10” bundt cake pan.  Set aside.
For the cake: in a large bowl, whisk together the flour, sugar, baking soda, salt & cinnamon. Add the eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract and mix well with a whisk. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the glaze: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven, making sure that it runs down the sides & middle to soak. Let stand 1 hour, then turn out onto a rack to cool completely

Pineapple Pie~ (Johnny Cash’s Mother’s Recipe)

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 1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 unbaked pie shell

How to make it :



Beat together all ingredients.
Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

Brown Sugar Caramel Pound Cake

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 1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

How to make it :




Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.

KING’S HAWAIIAN HAM AND SWISS SLIDERS

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 1 pack of King’s Hawaiian Original Sweet Dinner Rolls (12 pack)
1 lb deli ham, shaved/sliced (I just went to the lunch meat section!)
8 oz. block of swiss cheese, shredded
1 1/2 sticks butter
3 tablespoons dijon honey mustard
1 1/2 teaspoons worcestershire sauce
1 onion, thinly sliced
2 teaspoons poppy seeds (optional)

How to Make It :




Preheat oven to 350 degrees
Melt butter over medium heat and saute the onions in the butter for 1-2 minutes.
Then add the mustard, worcestershire, and poppy seeds. Simmer for for about 5 minutes, until the onions are soft.
Cut the entire pack of rolls in half, horizontally…keeping all the top and bottom halves separately in tact.
Spray a 9×13 casserole dish with non-stick spray, place bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.
Add a slice of ham and sprinkle swiss cheese over each roll.
Cover with the top half of rolls.
Spread the remaining onion mixture and any extra cheese over the top.
Bake covered for 15-20 minutes, and once finished, separate for serving.

Crock Pot BBQ Beef Roast

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2 - 2 1/2 lb. beef chuck roast
1/4 C. BBQ sauce
1/4 C. ketchup
2 T. light brown sugar
1/4 C. apple cider vinegar
1/4 tsp. dry mustard
1 T. Worcestershire sauce
1/4 tsp. chili powder

How to make it :



Place the roast in the crock pot, slice in half if using a 4 qt. crock pot. Whisk together the remaining ingredients and pour over the roast. Cook on low for 6 hours. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving

Delicious, Quick And Easy Sticky Buns

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1 (10 ounce) can refrigerated biscuit dough
2 tablespoons margarine, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons dark corn syrup
1/4 cup chopped pecans

How to make it :




Cut each biscuit in half and form each piece into a ball.
Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .
Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

Oatmeal Cake with Coconut Pecan Frosting

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1/2 C quick cooking oatmeal
3/4 C boiling water
1/2 C sugar
1/2 C brown sugar
2/3 C flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 C of shortening

How to make it :



Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter
1/3 C brown sugar
1/2 C sweetened shredded coconut
1/2 C chopped nuts
2 TBS milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Peanut Butter Pound Cake

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Cake:

1 cup butter, softened
2 cups sugar
1 cup light brown sugar, packed
1/2 cup peanut butter
5 eggs
2 tablespoons vanilla (original recipe called for 1)
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cups whipping cream or whole milk

How to make it :




Prepare a large tube pan or bundt pan and preheat the oven to 325 F.  Depending on the size of your pan you may have extra batter left over, use this for cupcakes.
In a large bowl or kitchen aide mixer cream together the butter and sugar until light and fluffy.  Add the brown sugar and peanut butter mixing until well combined.  Add the eggs one at a time, mixing well after each one.  Add in vanilla.
In another bowl whisk together the flour, baking powder, salt, and baking soda.  Add about 1/3 of the dry ingredients and then about 1/3 of the milk.  Continue adding the dry ingredients and the milk alternating until they are both added and well combined.
Fill the prepared pan about 3/4 full (remember you may have extra batter left over depending on the size of your pan).  Bake for 60-90 minutes or until a toothpick comes out clean.  
Cool cake for 10 minutes then turn out to finish cooling.  When completely cooled frost with frosting and top with chocolate drizzle or shavings.
Frosting/Glaze: 
1/2 cup butter, softened
1 cups peanut butter
2 cups powdered sugar
3 Tablespoons milk (more or less depending on how thick or thin you want it. I used close to 7 tablespoons to get the consistency I wanted.)

In a kitchen aide bowl or medium bowl with an electric mixer combine the butter and peanut butter until well mixed.  Add in the powdered sugar and milk until the desired consistency is reached.  
**I should have cut the original recipe in half because I ended up with a lot of glaze, but it was tasty and with some additional powdered sugar to thicken it up it tasted great on graham crackers!**
Chocolate Drizzle:
1/2 chocolate chips
1 teaspoon oil
Melt together over a double boiler over low heat until well combined.  Drizzle over frosted cake.

Orange Crush Cake

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1 – Box Orange Supreme cake mix (18 ounce) Duncan Hines is very good!
1 – Box instant vanilla pudding (3 1/2 ounce)
4 – eggs
1 – Can orange soda (10 ounce) (Orange Crush Pop)
3/4 Cup oil
The glaze on this Orange Crush Cake makes it so good! It is well worth buying the powdered sugar and orange juice if you do not already have some!

Cake Glaze for: Orange Crush Cake

2 Cups confectioners’ sugar
1/4 Cup fresh orange juice (Can use Soda if you need to.)
Directions for: Orange Crush Cake

How to make it :




Preheat oven to 350*F.
Mix the Sugar and Orange Juice or use the Orange Crush Soda. (With the soda it may take a little less, just add until desired thickness is reached)
In a large bowl, mx remaining ingredients and pour into greased bundt cake pan
Bake in Pre-Heated Oven 30 – 45 minutes, test with toothpick inserted into center of the cake, so it comes out clean.
Turn out on cake plate.
Cover with glaze while hot.

Chunky Monkey Brownies

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2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup Nestle's chocolate chips for the top

How to make it :




Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
Add flour, mashed banana and baking melts (or chocolate chips).
Stir with a wooden spoon to combine.
Spray a 9x13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
Cool completely before cutting into bars.

HOMEMADE CHICKEN NOODLE SOUP

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four cups white chicken meat cut into bite size pieces...
two stalks chopped celery
two tablespoons minced garlic
twelve cups Swanson chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
one bay leaf
1 tablespoon dried parsley
1/2 tsp black pepper
Pinch of salt
three large chopped carrots
one tablespoon dried minced onion
1/4 cup butter
two bullion cubes
1 bag egg noodles

How to make it :




In a large stock pot, saute celery and garlic in butter
Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay
leaf, parsley and salt. Simmer for 30 minutes.
Add noodles, and simmer