Baked Garlic Brown Sugar Chicken

Ingredients:

4 boneless skinless chicken breasts

4 garlic cloves, minced

4 tablespoons brown sugar

Directions:

Preheat oven to 500°F and lightly grease a casserole dish.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes.

KFC COLESLAW

ingredients

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion



Directions:

Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
Pour cabbage and carrot mixture into large bowl and stir in minced onions.
Using regular blade on food processor process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

GARLIC PARMESAN ROASTED BABY RED POTATOES

ingredients

1-1/2 pounds baby red potatoes, halved, quartered or cut into 2-inch pieces
1/3 cup olive oil
5 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Juice of 1/2 lemon
Parsley, fresh or dried
1/2 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400° F. Spray a baking pan with non-stick cooking spray.
2. Scrub potatoes. Halve, quarter, or cut into 2-inch pieces.
3. Place potatoes in large pot of salted water. Bring to boil. Continue boiling for 3 to 5 minutes, until just
barely tender. (Boiling time will depend on size of your pieces.)
4. Drain and run under cold water. Lay out on paper towels to dry. Blot dry.
5. In large resealable plastic bag, combine olive oil, garlic, salt, pepper, paprika and lemon juice. Add
potatoes. Shake and roll bag to thoroughly coat potatoes.
6. Spread coated potatoes in a single layer on prepared pan. Sprinkle with parsley. Evenly coat with
Parmesan cheese.
7. Bake, uncovered, 35 minutes, or until potatoes are crispy brown on the outside and tender on the
inside. Baking time may need to be adjusted depending on cut size of potatoes.

Lemon Crinkle Cookies

ingredients

1 box lemon cake mix
1 egg, lightly beaten
1 8-ounce container Cool Whip, thawed
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 to wire rack to cool completely.

Easy Homemade Chocolate Turtle Cake

ingredients

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix



Directions

Prepare cake mix as directed.
Pour 1/2 of the batter in a 13x9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.

the recipe for =//=> Peanut Butter Truffle Brownies

ingredients

Brownie Base
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
Filling
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 1/3 cups powdered sugar
1 1/2 teaspoons milk
Topping
3/4 cup semisweet chocolate chips
3 tablespoons butter



Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about one hour.
2 In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
3 In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 sec; stir until smooth. Cool 10 min; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into six rows by four rows. Store covered in refrigerator.

the recipe for : Cream Cheese Pound Cake

ingredients

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract



Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);
gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

the recipe for =//=> Chicken Croquettes

ingredients

4 cups shredded cooked chicken
1 cup shredded cheddar cheese
2 eggs
1/4 chopped onion
1/4 cup seasoned breadcrumbs
2 tablespoons poultry seasoning



Directions

Combine all ingredients in a medium bowl.
Chill the mixture for at least 30 min.
Place a large skillet coated with cooking spray over medium-high heat.
Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.
Serve with reduced-fat sour cream (calories not included).

Chicken with Rosemary Butter Sauce

ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
1/4 cup white wine or chicken broth
1/4 cup heavy whipping cream
1-1/2 teaspoons minced fresh rosemary



Directions

In a skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 2 servings

recipe for =//=> Lemon Cake with Lemon Filling and Lemon Butter Frosting

ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk



Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

7 UP BISCUITS

ingredients

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter



DIRECTIONS:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

the recipe for =//=>Nutella Filled Cookie Cups

ingredients







Directions:

one - Preheat the oven to 375F.
two - Oil a mini muffin pan or simply use some cooking spray.
three - In a bowl, stir together Flour, Baking Soda, Baking Powder and set aside.
four - Unisin another bowl, cream together Butter and Sugar for three min, or until smooth and fluffy.
five - Add to the sec bowl containing the Butter mixture, Egg and Vanilla Extract and mix until everything is well combined.
six - Gradually mix both bowls together until a smooth Dough is formed.
seven - Cover the Dough, and chill for at least one hour.
eight - Roll the Dough into small walnut sized balls and place them in the muffin pan.
nine - Bake for 8-10 minutes or until golden.
ten - Let the Cups cool for one min or two, then with a teaspoon press down making an indention on each Cookie Cup.
eleven - Fill with Nutella. Servea nd enjoy.

the recipe for =#=> Buffalo Chicken Casserole

ingredients

1/2 cup uncooked regular long-grain white rice
one cup water
one tablespoon olive or vegetable oil
one lb boneless skinless chicken breasts, cut into thin strips
two medium stalks celery, thinly sliced (one cup)
one can (14.5 oz) stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing
one 1/2 cups of mozzarella cheese



How to prepare this recipe

the recipe for =//=> Pretzel Chicken with a Mustard-Cheddar Sauce

ingredients

in first you need two boneless, skinless chicken breasts
and you need about six ounces of salted pretzels
salt & pepper
you need two eggs
and you need vegetable oil
you need one tablespoon butter
you need one tablespoon flour
you need one cup milk
you need one tablespoon spicy mustard
you need two cups shredded sharp cheddar cheese
fresh flat-leaf parsley, for garnish



How to prepare this recipe

the recipe of : French Onion Scalloped Potatoes

Directions:

Heat oven to 400°F.
In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).
Makes 8 servings

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Meatball Parmesan Casserole

ingredients

1 lb ground turkey or beef
1 egg
1/2 cup plain breadcrumbs
1 Tbsp Italian Seasoning
3 Tbsp grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp kosher salt
6 cranks fresh ground black pepper
For the casserole:
1 jar (24oz) spaghetti sauce
1/2 cup parmesan cheese, shredded
1 cup mozzarella cheese, shredded
Instructions
For the meatballs:
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In large bowl, mix together the meatball ingredients until combined evenly (I use my hands). Roll into 40 balls (about 1 1/2-2 inches). Space evenly on prepared baking sheet. Bake in a 425 degree oven for 20-25 minutes.
For the casserole:
Pour half of the spaghetti sauce in the bottom of a 2qt baking dish. Top with meatballs. Pour remaining sauce over meatballs. Top with shredded parmesan and mozzarella. Cover with foil and bake in a 375 degree oven for 30 minutes. Remove foil and bake an additional 5 minutes, until cheese is melted.
Serve as is, or with a pile of pasta. Also great on a sub sandwich!

Quick Yellow Cake

ingredients

2 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
2 teaspoons vanilla
2 eggs
Servings: 12
Ready Time: 42 mins
Prep Time: 7 mins
Cook Time: 35 mins
Nutritions: 264.6 cal
Calories 264.6, Calories from Fat 92, Total Fat 10.2 g, Saturated Fat 2.8 g, Cholesterol 33.8 mg, Sodium 307.0 mg, Total Carbohydrate 39.4 g, Dietary Fiber 0.5 g, Sugars 22.3 g, Protein 3.8 g



Directions

1. Heat oven to 350*.
2. Mix dry ingredients in lg bowl.
3. Add shortening, milk and vanilla.
4. Beat on med for 2 mins.
5. Add eggs and beat for 30 sec more.
6. Bake in greased 13x9 pan for 35 mins, or so long as pick comes out clean

Chicken Chow Mein

ingredients

3 ounces dried chuka soba noodles, or other Chinese egg noodles
1/4 cup, plus 2 tablespoons peanut oil
Kosher salt
1/2 cup chicken broth, homemade or low-sodium canned
3 tablespoons oyster sauce
1 tablespoon dark soy sauce, plus more for the table
2 teaspoons cornstarch
1 teaspoon sugar
1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
1 teaspoon dark Asian sesame oil
1 heaping tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, white and green minced
Freshly ground black pepper
1/2 medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
1 cup mix red, yellow and green peppers, seeded and cut in strips
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
1/3 cup thinly sliced canned water chestnuts
6 ounces fresh mung bean sprouts
3 cups cooked white rice, hot



Directions



Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.
Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.
Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, peppers and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.
Transfer chicken chow mein to a warm platter and top with the fried noodles. Serve immediately with rice. Pass more soy sauce at the table.

Brown Sugar Carmel Pound Cake

ingredients

1 1/2 c unsalted butter softened
2 c light brown sugar, packed
1 c sugar
5 large eggs
3 c all purpose flour
1 tsp baking powder
1/2 tsp salt
1 c whole milk
1 bag(s) 8oz bag toffee chips
1 c pecans, in pieces
CARMEL DRIZZLE
1 can(s) sweetened condensed milk
1 c brown sugar, firmly packed
2 Tbsp unsalted butter
1/2 tsp vanilla



Directions

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. NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over. NOTE: I have had comments that the toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour and grease pan with Crisco not a cooking spray.

HEAVENLY OREO DESSERT

ingredients

Ingredients of HEAVENLY OREO DESSERT
1 (15.35 ounce) package Double-Stuffed Oreo cookies
1/2 cup butter, melted
2 packages (3.9 ounce, each) Instant Chocolate pudding mix
3 1/4 cups cold milk
2 (8 ounce) containers Cool Whip
1 (8 ounce) block Cream cheese, softened
1 cup powdered sugar
Directions of HEAVENLY OREO DESSERT :
Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.
In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.
In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.
Enjoy

Old Fashioned Goulash

ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked



Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

BANANA PUDDING FROM SCRATCH

ingredients

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas



Preparation

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve

CRAB CAKES

ingredients

1 large egg
- 2 1/2 tablespoons mayonnaise (I like Hellman's Real)
- 1 1/2 teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery (you'll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- 1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
- 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 1/2 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



Ingredients:

- 1 cup mayonnaise
- 1 1/2 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.

Pineapple Sheet Cake

ingredients

2 cups AP flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts- I left out due to allergies
Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. PLEASE SEE UPDATE BELOW!
Icing
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional
Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.
Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help…
1. For high altitude baking help, go to highaltitudebaking.com.
2. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.
3. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.
4. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!
5. Please add the nuts if you can, I can’t- allergies. Also some said they added cinnamon or coconut too, give that a try, be creative. Some even made these into cupcakes!
6. If you have any questions, read through the comments first, I may have answered it already!
I feel terrible when folks say a recipe did not work out for them. I do my best to give the best instructions. Thank you all for your honest reviews and being kind with your critiques! This is a really nice cake, so give it a try with my updated tips. I hope this helps.
Ya’ll come back all week as Big Red Kitchen highlights a new dessert every day during Blog Revival Week. It’ll do your sweet-tooth soul some good. Bring your friends. Do I get an AMEN!
Happy Birthday Little Brother Rob!! Schplickitee-Schplaka Lagga Ding! Ding!

Texas Chocolate Sheet Cake

ingredients

Texas Sheet Cake
Active time: 20 minutes
Total time: 35 minutes, plus cooling
Yields: 24
sheet cake
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon espresso powder (optional)
1/4 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 sticks (1 cup) unsalted butter
1/4 cup good-quality cocoa powder
1 cup brewed coffee or hot water
frosting
1 stick (1/2 cup) unsalted butter
1/4 cup good-quality cocoa powder
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1 (16 ounce) box powdered sugar
1 cup finely chopped toasted nuts (pecans or walnuts)



Instructions

For the cake:
Preheat oven to 375 degrees. Grease a 18 x 13 inch sheet pan.
In a large mixing bowl, stir together sugar, flour, baking soda, salt, espresso powder, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, and vanilla
In a small to medium sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and coffee; increase heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix thoroughly. Follow with the egg mixture and stir until all the ingredients are completely combined.
Pour the batter into the prepared pan and rap on the counter a few times to distribute evenly. Bake the cake for 18 minutes. Remove from the oven and frost immediately.
For the frosting:
When the cake has 5 minutes left in the oven, start the frosting. In a medium to large saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until combined. Add the buttermilk, vanilla, and powdered sugar. Stir until all of the ingredients are completely incorporated. Fold the toasted nuts into the frosting and immediately pour over the warm cake. Use an offset to help gently spread a thin layer over the entire surface.
Cool frosted cake on a wire rack for 1 hour, then moved to the refrigerator, preferably overnight. Serve cold or at room temperature.

Crescent Burgers

ingredients

1 lb. hamburger meat( YOU CAN REPLACE WITH GROUND TURKEY FOR FEWER CAL
2 cups shredded cheddar cheese(YOU CAN USE NON FAT OR LOW FAT
couple drop of Worcestershire sauce
1 1oz. pkt. dry onion soup mix (28g) I think is the one they are talking about.
1 roll of crescent rolls
1 tsp. pepper



Preparation

Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup
cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll.
Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes
until golden brown.

FRENCH TOAST BAKE

ingredients

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Skillet Chili Mac

ingredients

1/2 tablespoon of cooking oil
1-1/2 cups of chopped onion
1/2 cup of chopped bell pepper
1 or 2 jalapenos, chopped
1 pound of ground beef
1 pound of raw breakfast sausage
1 tablespoon of minced garlic
2-1/2 tablespoons of chili powder, or to taste
1/2 teaspoon of cumin
1/4 teaspoon of dried oregano
Kosher salt and black pepper, to taste
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can of tomato sauce
1 (7 ounce) can green chilies
2 cups of water
1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings



Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.
Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.
Cook's Notes: I was conservative with the cheese here using one cup - feel free to increase that as you like. May also substitute 1/2 cup uncooked long-grain rice for the pasta. I used one tablespoon of chipotle chili powder with 1-1/2 tablespoons of regular chili powder; with that as written, this chili is quite fiery. I also used Hunt's fire roasted tomatoes, using my kitchen shears to break them up smaller. You may also substitute 1 (10-ounce) can Chili Fixin's or diced tomatoes with green chilies (like mild or original Rotel) for the regular diced, but be mindful of the other heat elements that you use in the recipe. For more juice, add in additional tomatoes and/or sauce; to transform to a soup, add beef broth.
Chili Cornbread Casserole Variation: Prepare chili as above in a deep, oven safe skillet, except omit the pasta and water. Cook on stovetop for 20 minutes covered. Meanwhile, mix one (approx. 8 ounce) cornbread mix according to package directions and using a knife, spread batter to within about a half inch of skillet edges. Transfer to a preheated 375 degree F oven and bake, uncovered, for about 25 to 30 minutes, or until cornbread topping is golden brown.

Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust

ingredients

For the crust
1-1/2 sleeves Girl Scout Shortbread cookies
¼ c granulated sugar
4 Tbs butter, melted
cooking spray
For the chocolate layer
4 oz semi-sweet chocolate chips
2 Tbs butter
For the pie
2 cups 1% low-fat milk
1 cup half-and-half
1½ cups flaked sweetened coconut
1 vanilla bean, split lengthwise
⅔ cup sugar
⅓ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons butter
1 c heavy cream
1 Tbs confectioners sugar
¼ cup flaked sweetened coconut, toasted



Instructions

To prepare the crust
Pulse cookies in a food processor until finely ground.
Mix with sugar and melted butter until well combined.
Press into the bottom and sides of a 9-inch pie plate coated with cooking spray.
Bake in a 350 degree oven for 15-18 minutes until golden brown. Cool completely.
To prepare the chocolate layer
Combine chocolate and butter in a microwave safe dish. Microwave on high for 30 second intervals stirring each time until melted. Mixture will be thick.
Spread chocolate in an even layer over the cooled shortbread crust.
To prepare the pie
Combine milk and half-and-half in a medium saucepan over medium heat. Add 1½ cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
Combine ⅔ cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in confectioners sugar until peaks form
Spread whipped topping over chilled pie. Top with toasted coconut and serve.

TACO PIE

ingredients

1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional



Directions

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Mississippi Mud Cake

ingredients

1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans(optional)
4 cups mini marshmallows
Chocolate frosting
1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter



Directions:

1 Preheat oven to 350°F.
2 Lightly grease a 9x13 inch pan.
3 Melt the butter in a medium saucepan.
4 Add the cocoa and stir.
5 Remove from the heat.
6 Pour butter mixture into a mixing bowl and add sugar and eggs.
7 Mix until blended.
8 Add the vanilla.
9 Mix in the flour and salt.
10 Stir in the pecans.
11 Put batter into prepared pan and cook for 35 minutes or until done.
12 Remove from oven and sprinkle with marshmallows.
13 Cool in the pan on a wire rack.
For the frosting:
Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.

Jalapeño Popper Dip

ingredients

1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley



Instructions

In a mixer or by hand, combine cream cheese and sour cream.
Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
Spoon into 8x8 baking dish, spreading evenly.
Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
Serve with bread or crackers.

Elvis Presley Cake what a bomb

ingredients

1 white cake mix
1 (8 ounce) can crushed pineapple with juice
1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans



Directions: Elvis Presley Cake

Prepare cake according to instructions on package.
Bake in a 9×13 inch pan. (Or two 9″ Round Pans)
Allow to cool.
Make holes in cake with fork.
Combine pineapple and sugar in saucepan.
Bring to a boil.
Spoon over cooled cake.



Directions for: Elvis Presley Cake Frosting

In a large bowl, cream butter and cream cheese until smooth.
Add powdered sugar and beat until smooth.
Add vanilla then Add pecans and mix well.
Spread cream cheese frosting over cake.

Easy and Healthy Shrimp

ingredients

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges



Preparation

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

Frosted Orange Rolls

ingredients

41⁄2-5 cups all-purpose flour
1⁄3 cup sugar
2 packets Fleischmann’s® RapidRise® Yeast 1 tsp salt
1-1/2 cups water
6 tbsp butter
1 egg
For the Filling:
1⁄2 cup butter, melted
1⁄2 cup orange marmalade
For the Frosting:
21⁄2 cups powdered sugar
2 tbsp butter, softened
2-3 tbsp milk
1 tsp orange extract



Steps:



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Combine 2 cups of flour, sugar, yeast, and salt in a large bowl of a stand mixer and stir until well blended.
Place water and butter in microwave-safe bowl, microwave on high in 15 second increments until very warm but
not hot to the touch (120-130 degrees F). The butter won’t completely melt.
Add water and butter to the flour mixture along with the egg.
Beat for 2 minutes at medium speed of an electric mixer, scraping bowl if necessary.
Add 1 cup of flour and beat for 2 minutes at high speed, scraping bowl if necessary.
Stir just enough of the remaining flour in so that the dough forms into a ball.
Knead on a lightly floured surface until smooth and elastic and the dough springs back when lightly pressed with
two fingers. May take up to 8 minutes.
Cover dough with a towel and let rise for 10 minutes.
For Filling, warm marmalade in a microwave-safe bowl for 15-20 seconds so that it is running and easy to
spread over dough.
Roll dough into a 10×15 inch rectangle using a rolling pin.
Spread melted butter all over dough, leaving a 1⁄2 inch border along the edges of the rectangle.
Spread marmalade over top of the butter.
Beginning at the long edge of the rectangle, roll up tightly.
Pinch seams to seal.
Cut into 12 equal pieces using a sharp knife or unflavored dental floss.
Place cut side down into a greased 9 x 13 inch baking pan.
Cover with a fowl and let rise in a warm place until double in size, about 30 minutes – 1 hour.
Bake in a preheated oven at 350 degrees F for 25-30 minutes or until rolls are golden brown. Let cool for a
couple of minutes and then pour frosting over top and spread over rolls.
For Frosting, combine all frosting ingredients in a medium sized bowl and whisk together until creamy. Start with
2 tablespoons of milk and add more depending on consistency of frosting desired!

Mom's Pepper Steak

ingredients

1 ½ pound · Sirloin steak (1/2 inches strips)
1 tablespoon · Paprika
2 each · Garlic cloves, crushed
2 tablespoon · Olive Oil
1 cup · Sliced onions
2 each · Bell peppers, sliced
2 large · Tomatoes, diced
1 cup · Beef broth
¼ cup · Water
2 tablespoon · Cornstarch
2 tablespoon · Soy sauce
3 cup · Hot cooked rice



Directions

1 Season steak with paprika and rest at room temperature while preparing remaining ingredients.
2 Sautee crushed garlic, add steak, and brown gently. Careful not to burn the garlic.
3 Add sliced onions and bell peppers. Continue to cook until vegetables are wilted.
4 Add diced tomatoes and beef broth.
5 Cover, and simmer for about 45 minutes.
6 Combine water, cornstarch, and soy sauce.
7 Stir into steak and cook until thickened.
8 Serve over freshly cooked rice.
9 Send a photo of your results!
The author of this recipe will be very happy!

SWEDISH MEATBALLS

ingredients

2 tablespoons olive oil, divided
1 onion, diced
1 pound ground beef
1/2 cup Panko*
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
FOR THE GRAVY
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups beef broth
3/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves



INSTRUCTIONS



Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.

Boston Cream Doughnuts

ingredients

For the Doughnuts:
1 cup whole milk, warmed to between 110 an 115°F
2/3 cup plus 1 tablespoon sugar
4 1/2 teaspoons (two packages) instant yeast
2 large eggs, beaten, at room temperature
12 tablespons unsalted butter, melted and cooled
1 tablespoon vanilla extract
3 cups (12.75 ounces) bread flour
1 cup (4.5 ounces) all-purpose flour
1 teaspoon salt
2 quarts frying fat (lard, crisco, or neutral oil)
For the Filling:
4 cups vanilla pastry cream (see recipe here)
For the Glaze:
8 tablespoons unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
5 ounces high quality (70% cacao) bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar



Steps:

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Pour warmed milk into medium bowl. Dissolve yeast in milk. Add one tablespoon sugar. Cover tightly with plastic wrap and let stand for 5 minutes or until mixture is foamy.
In a separate bowl, stir together the eggs, melted butter, and vanilla and set aside. In the bowl of a stand mixer, combine the flours, remaining sugar, and salt. Fit mixer with a dough hook. Add the milk mixture, mixing on low until the flour is moistened, Add the egg mixture increasing the speed to medium. Once ingredients are thoroughly combined, increase speed to medium-high and beat for approximately 10 minutes, stopping to scrape the dough off the hook and edges of the bowl as needed. As it mixes, the dough will make a slapping sound against the edge of the bowl. The dough will be smooth, stretchy and tacky (not sticky) once finished. Coat a large bowl with cooking oil or cooking spray and place the dough inside. Cover the bowl with plastic wrap and refrigerate overnight.
Prepare your favorite vanilla pastry cream recipe as directed (I used this recipe). Transfer warm pastry cream into a bowl, place plastic wrap directly over the cream to prevent a skin from forming. Chill overnight.
Remove dough from the refrigerator and turn it out on to a lightly floured work surface. Dust the surface of the dough with flour use a rolling pin to roll out the dough to 1/2 inch thickness. Line two sheet trays with parchment paper. Use a 3 inch round cookie or biscuit cutter to cut out the doughnut rounds, combine and reroll any scraps. Place doughnuts on prepared baking sheets. Place trays in a warm, moist environment to proof until they have puffed up, about 45 minutes to 1 hour.
Fill a Dutch oven or deep fryer with frying oil. Heat oil over medium high heat to 350°F. Doughnuts will be fragile. Carefully transfer, one at a time to a shallow, heat resistant strainer. Use the strainer to gently drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side, use the color as your guide as the oil temperature can very with time). Use wooden chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Let doughnut cool for 5 minutes then tear apart your first doughnut to test for doneness and adjust your cooking time as needed. Set on wire baking racks to cool.
While doughnuts are cooling, prepare your glaze. In a medium saucepan combine butter, milk, and corn syrup. Heat over medium until butter has just melted. Decrease the heat to low, then whisk in chocolate until fully incorporated. Remove pan from heat and whisk in vanilla and confectioners sugar until smooth. Set mixture over a bowl of warm water, stir as needed to keep it from hardening.
Transfer chilled pastry cream to the bowl of a stand mixer. Using the whisk attachment, whip the cream until smooth.
Once the doughnuts have completely cooled, use the chopsticks to poke a hole in the center of the side of each doughnut. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about a few tablespoons of filling into each doughnut. Dip in chocolate glaze and return to your wired racks to let the glaze set for approximately 30 minutes before serving. Eat within a day.