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Sunday, March 29, 2015

Crockpot Slop


    ingredients

    (this is one of my favorite...family favorite...quick easy meals)
    Put in crockpot in order..DO NOT STIR!!!!
    1 LARGE CAN OF GREEN BEANS (do not drain) equivalent to 4 normal size cans.
    8 cut up Russet Potatoes or Red Potatoes
    2 Sliced Up Kielbasa Sausage
    1 diced up onion

    Instructions 

    Put in enough water to cover the potatoes
    Drop in 4 Chicken Buillion Cubes.
    Salt and Pepper to taste!
    Cook in Crockpot for 4-6 hours on High
    Then Stir and Serve!!!



Recipe : Moist Lemon Cake



















On the off chance that you love your super sodden cake and lemon, this damp lemon cake formula is for you.
Two highlights emerge in this formula. The primary is that it is, anything but difficult to do in your nourishment processor.
The other is a major blow lemon - without an insight of astringency.
Margarine cake is pleasantly seasoned with lemon get-up-and-go - however no lemon juice.
The syrup is essentially the blend of crisp lemon juice with sugar icing (powdered). Sugar juice relaxes and uproots all hints of astringency may have its lemons. You can make your sweet or fiery as you like syrup, essentially add pretty much sugar to taste.
Furthermore, in the event that you can oversee not to eat the entire cake the day it is cooked, its stunningly better the following day. I can not remark on the three days if - this cake never kept going two days in my home (and infrequently ever).


Saturday, March 28, 2015

Recipe : Beef Rendang


    ingredients

    ½ kg beef, smooth with no fiber / fat
    1 piece of coconut, take santannya
    ¼ coconut, roasted and finely ground Seasoning
    ¼ kg of red chilli
    ½ ounce garlic
    ½ ounces red onion
    10 hazelnuts
    1 tablespoon tamarind water
    1 tablespoon salt
    4 cm galangal
    2 bay leaves
    1 bgt lemongrass
    2 cm turmeric
    1 cm ginger
    ¼ tsp pepper

    Instructions

    Blend all ingredients except ginger, bay leaves, lemon grass and turmeric Mix meat with spices that have been mashed Add coconut milk and coconut that has been roasted with ginger, bay leaves, lemon grass and turmeric Then put in pan for 15 minutes presto Cook until dry and lightly browned. Ready to serve dishes

Friday, March 27, 2015

7-Up Biscuits



    ingredients

    2 c. Bisquick
    1/2 c. sour cream
    1/2 c. Sprite or 7-Up
    1/4 c. butter, melted

    Directions

    Preheat oven to 425 degrees.
    In a large bowl, use a fork to cut sour cream into the Bisquick. Add Sprite/ 7-Up and stir the dough just until evenly moistened.
    Turn dough onto a clean cutting board, floured with some dough. Knead three or four times, then press dough to about 1 inch thickness. Cut into desired shapes.
    Place melted butter into a 9×9 baking pan. Set cut biscuits into the butter. Bake for 11-14 minutes, or until light golden brown. Remove and serve.



Thursday, March 26, 2015

Holy Cow Cake


    ingredients

    1 box chocolate cake mix, plus the ingredients called for on the box to prepare it (eggs, oil, water)
    8 oz. caramel topping
    14 oz. can of sweetened condensed milk (Eagle Brand Milk)
    1 cup Butterfinger Candy Bar or Heath Bars, crushed
    12 oz. frozen whipped topping
    1 (8oz.) pkg. cream cheese, softened
    1 tsp. vanilla

    Instructions

    Preheat oven to 350 degrees. Prepare the cake mix as directed on the box and bake for the time recommended for a 9"x13" baking pan. Remove from oven and while warm poke holes evenly over the top of the cake with a wooden skewer or the end of a wooden spoon. I have even used a meat fork.
    In a bowl, mix the caramel topping and the sweetened condensed milk and pour evenly over the top of the cake while it is still warm!
    Sprinkle 1/2 cup of the crushed candy bar pieces evenly over the top. Allow the cake to cool for about an hour on the counter.
    With an electric mixer, beat the cream cheese, whipped cream and 1 tsp. vanilla until fluffy. Drop by spoonful on the top of the cake!
    With a cake spatula, spread over the top. This frosting is fairly thick and stiff so it works best to do it this way!
    Sprinkle the other 1/2 cup of the candy bar pieces evenly over the top! Refrigerate for 30 minutes to an hour!
    Cut in squares and serve! Holy Cow this is good!!! This cake just gets better each day also. It can be kept up to a week in the refrigerator, if it last that long!



Easy Dinner Rolls


    ingredients

    1 cup warm water (105° F. to 115° F)
    2 packages active dry yeast
    1/2 cup salted butter, melted
    1/2 cup granulated white sugar
    3 large eggs
    1 teaspoon salt
    4 to 4 1/2 cups (or so) all-purpose flour
    additional melted butter

    Directions:

    1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 min. If it does not become foamy, your yeast is probably old and not active- it's best to throw it out and start again.
    2. With a wooden spoon, stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). The dough should no longer be sticky. Place round ball of dough into a new bowl that has been sprayed with nonstick spray. Cover with plastic wrap and refrigerate 2 hours or up to 4 days.
    3. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour (or so). You can leave them to rise longer if you need to.
    4. Preheat oven to 375° F. Bake until rolls are golden brown and cooked through, 15-20 min. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.



Sunday, March 22, 2015

Snickerdoodle Muffins


    ingredients

    1 1/2 c. + 2 Tb. flour
    3/4 c. sugar
    2 ts. baking powder
    1/4 ts. salt
    1/4 ts. nutmeg (freshly ground, if possible)
    1/2 c. milk
    1 beaten egg
    1/3 c. melted butter
    For topping:
    1 ts. cinnamon
    1/2 c. sugar
    1/3 c. melted butter

    Instructions

    Preheat oven to 400.
    Combine first five ingredients. Add milk, egg, and 1/3 c. melted butter, mix gently to combine. Butter a muffin tin, and fill muffin cups 1/2 full and bake for 15-20 minutes, until tops are light brown and springy to the touch.
    While muffins are still warm, dip in butter and roll in cinnamon and sugar. Serve warm.



Saturday, March 21, 2015

Daisy's Banana Pudding


    ingredients

    2 1/2 cups sugar
    6 tablespoons all-purpose flour
    Pinch salt
    2 (12-ounce) cans evaporated milk
    4 egg yolks
    1/2 stick butter, cubed
    1 teaspoon vanilla extract
    1 box vanilla wafers, plus more for garnish, crumbled
    5 bananas, sliced
    Whipped cream

    Directions

    In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
    Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
    Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
    Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.
    Recipe courtesy The Neelys



Making Potato Croquettes


    ingredients

    4 large potatoes
    3-4 cloves of garlic
    1/3 cup milk
    4 eggs: 2 for the mixture and 2 for the egg wash
    another 2 eggs for the egg wash
    1/2 cup of grated cheese of your choice
    cheese of your choice for the center
    1/4 lb sliced ham (chopped into small pieces)
    salt and pepper to taste
    Your choice of cheese (or none at all) for the center
    1/4 lb sliced ham (chopped into small pieces)
    Servings: Depends on the size of your croquettes anywhere from 15 large to 20 medium sized pieces.

    Directions:

    Potato Mix:
    Boil 4 large peeled & cubed potatoes
    Mash your patates or run them through a potato press aka ricer….let cool for approx 5 minutes
    Crush your garlic with a press and add
    Add your milk, and 2 eggs (potato mix should be cold before you add the eggs)
    Add 1/2 cup of grated cheese of your choice
    Mix in your chopped ham
    Slice your choice of cheese into strips for the center
    Rolling Croquettes:
    Take a piece of your cheese strips
    Use approximately 2-3 tbsp or palm full of potatoes and insert the cheese strip in the center.
    Now roll the potato over the cheese strip so it encircles it
    Start rolling balls or football (cylindrical) shapes, make sure they’re well packed and not loose
    Roll into egg wash and then into your bread crumbs
    …set aside and repeat until your potato mix is gone
    Now just fry until golden brown, drain on a paper towel if you know what’s good for ya!Voila, you’re ready to eat!Bon Appetit!



Famous Red Lobster Shrimp Scampi


    ingredients

    1 lb medium shrimp, peeled and deveined
    1 tablespoon pure olive oil
    2 tablespoons garlic, finely chopped
    1½ cups white wine, I use chardonnay
    ½ fresh lemon, Juice only
    1 teaspoon italian seasoning
    ½ cup softened butter
    1 tablespoon parsley
    ½ cup grated parmesan cheese

    Instructions

    1 Heat cast iron skillet and add olive oil.
    2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
    3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
    4 Add white wine, and lemon juice.
    5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
    6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
    7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
    8 Sprinkle with grated Parmesan Cheese.



Friday, March 20, 2015

Italian Meatballs


    ingredients

    1 lb of 80% lean hamburger (You want the fat to keep moist and for flavor)
    1 lb of Italian sausage (I use Fareway’s homemade)
    ½ cup of ricotta cheese
    ½ cup of Parmesan cheese
    ½ cup Panko bread crumbs (I love this Japanese product. I can even find it here)
    4 tsp. chopped shallots
    4 tsp. chopped garlic
    2 egg
    Good pinch of Salt and pepper
    Put all of the above ingredients in a bowl. Rub your hands with olive oil and mix ingredients well. Also oil your hands well before forming the meatballs. Form meatballs the size of a golf ball. Put the meat balls in a pan with marinara sauce. The sauce should just about cover ½ the meatball. Add a little water in the sauce so it does not dry out. Cook on medium low for 15 minutes and then turn meat ball. Add a little more water to keep from drying out. Sauté them until done all the way through. Serve with more grated Parmesan cheese on top. Makes about 16 meatballs.
    Want a little heat? Crush a few pepper flakes in the palm of your hand and add it to the meat mixture.
    These are a great appetizer at a party, a grinder sandwich or serve with any pasta. Serve it with a simple crusty garlic bread if you are serving it with pasta.
    Homemade Marinara Sauce
    2 (14.5 ounce) cans stewed tomatoes
    1 (6 ounce) can tomato paste
    1 clove garlic
    1 teaspoon dried basil
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    6 tablespoons olive oil
    1/3 cup finely diced onion
    In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the garlic for a minute. Add the other ingredients.
    Simmer for 30 minutes or more, stirring occasionally. The longer you simmer the more the tomatoes break down and the better the sauce. I don’t like to be in a hurry when cooking Italian. As the sauce thickens add a little water.
    Make extra and any sauce you don’t use freeze it. It freezes beautifully. I put it in baggies. In the fall, I use my tomatoes from the garden and peal them and make this sauce. Deseed the tomatoes and crush them with your hands. I also use me basil from my garden. Rule of thumb is you use twice as much fresh as dried.
    You have my permission to make it easy on yourself and buy a good store bought bottle of sauce. Always be good to yourself and do it your way.
    Tomorrow my last meatball recipe. Serving up a recipe of Swedish meatballs.



Thursday, March 19, 2015

Chicken Cordon Bleu Casserole


    ingredients

    Layer:
    Boneless chicken breasts
    Ham--medium thickness
    Swiss cheese-medium thickness
    1 can cream of chicken soup and 1/4 c water
    2 cups croutons and 1/2 cup butter.

    Instructions

    Bake at 325 uncovered for 1 1/2 hours.
    Beth's notes. I used a 9x13 pan. I used 3-4 chicken breasts diced(uncooked), spiral cut ham diced and sliced swiss cheese(about 6 slices covered it all) I also used 2 cans of soup(Ginger said she always does) and mixed it with about 3/4 of a soup can of MILK instead of water and poured this over the cheese. Put croutons on top and drizzle butter over them. This was very good!



Cinnamon Roll Cake


    ingredients

    Cake:
    3 c. flour
    1/4 tsp.salt
    1 c. sugar
    4 tsp. baking powder
    1 1/2 c. milk
    2 eggs
    2 tsp. vanilla
    1/2 c. butter, melted
    Topping:
    1 c. butter, softened
    1 c. brown sugar
    2 Tbsp. flour
    1 Tbsp. cinnamon
    Directions
    Mix everything together except for the butter.
    Slowly stir in the melted butter and pour into a greased 9x13 pan.
    For the topping, mix all the ingredients together until well combined.
    Drop evenly over the batter and swirl with a knife.
    Bake at 350 for 28-32 min.
    Glaze:
    2 c. powdered sugar
    5 Tbsp. milk
    1 tsp. vanilla



Monday, March 16, 2015

Chocolate Lasagna


    ingredients

    1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
    6 Tablespoon butter, melted
    1- 8 ounce package cream cheese, softened
    1/4 cup granulated sugar
    2 Tablespoons cold milk
    1- 12 ounce tub Cool Whip, divided
    2 – 3.9 ounce packages Chocolate Instant Pudding.
    3 1/4 cups cold milk
    1 and 1/2 cups mini chocolate chips

    DIRECTIONS

    Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.



Sunday, March 15, 2015

Oreo Cheesecake Bites


    ingredients

    Makes 36 or more bites, depending on size
    36 Oreo Cookies, divided
    1/4 cup (4 tablespoons) butter
    4 packages (8-ounces each) cream cheese, softened
    1 cup granulated sugar
    1 cup sour cream
    1 teaspoon vanilla
    4 large eggs
    4 ounces semisweet chocolate
    4 ounces white chocolate

    Instructions

    Preheat the oven to 325°F.
    Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
    In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
    Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
    When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.



Banana bread


    ingredients

    2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup butter
    3/4 cup brown sugar
    2 large eggs, beaten
    2 tsp. Vanilla extract
    4 - 5 large bananas, overly ripened, mashed

    Instructions

    Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan. In large bowl, combine flour, baking soda and salt; set aside.
    In a separate bowl, cream together the butter and brown sugar. Stir in the eggs and mashed bananas just until well blended. Whisk the banana mixture into flour mixture; just until it's well combined. Pour the batter into the prepared loaf pan.
    Bake in preheated oven for about 1 hour, but start checking it at 50-55 minutes OR until a toothpick inserted into center comes out clean. Allow the bread to cool in pan for about 10 minutes before removing from pan onto a wire rack. Cool completely, slice and serve.



Saturday, March 14, 2015

Coconut Cream Pie Bars


    ingredients

    Crust:
    1 Cup (2 Sticks) - Unsalted Butter, Cold
    2 Cups - Flour
    3/4 Cup - Powdered Sugar
    Filling:
    3 Cups - Half and Half
    3 Cups - Coconut Milk
    4 - Eggs, Large
    1 1/2 Cups - Granulated Sugar
    2/3 Cups - Cornstarch
    1/2 Teaspoon - Salt
    1 1/2 Cups - Sweetened Flaked Coconut
    1/2 Teaspoon - Coconut Extract
    1/2 Teaspoon - Vanilla Extract
    Topping:
    1 Cup - Sweetened Flaked Coconut
    2 Cups - Heavy Whipping Cream
    1 Teaspoon - Vanilla Extract
    1/4 Cup - Powdered Sugar

    Instructions:

    1. Make the Crust: Preheat oven to 350 degrees. Line a 9 X 13 inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with non stick cooking spray.
    2. Slice each stick of cold butter into about 8 slices. In the bowl of a food processor add flour, powdered sugar and sliced butter . Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press into dish evenly. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
    3. On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
    4. Make the Filling: In a large sauce pan over medium, to medium-low heat, add half and half, coconut milk, eggs, sugar, cornstarch and salt, cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both the coconut and vanilla extract and the cocout. Pour cooked filling over crust. Allow to cool about 1/2 hour at room temperature then refrigerate for at least 4 hours.
    5. Make the Topping: In a large bowl, using an electric mixer, beat whipping cream until soft peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks just form. Spread whipped cream over chilled pie filling and top with browned coconut. Pull bars out of pan and cut then serve


Thursday, March 12, 2015

OLD FASHIONED RICE PUDDING


    ingredients

    2/3 c. Minute Rice
    2 3/4 c. milk
    1/3 c. sugar
    1 tbsp. butter
    1/2 tsp. salt
    1/2 tsp. vanilla
    1/4 tsp. nutmeg
    Cinnamon
    1/2 c. raisins

    How to make this recipe

    First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
    Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done.
    Third step : Sprinkle with cinnamon.
    Finally step : Serve warm or chilled. Pudding thickens as it stands



Tuesday, March 10, 2015

Bread Pudding and Vanilla Sauce


    ingredients

    4 cups (8 slices) cubed white bread
    1/2 cup raisins
    2 cups milk
    1/4 cup butter
    1/2 cup sugar
    2eggs, slightly beaten
    1 tablespoon vanilla
    1/2 teaspoon ground nutmeg
    Sauce Ingredients:
    1/2 cup butter
    1/2 cup sugar
    1/2 cup firmly packed brown sugar
    1/2 cup heavy whipping cream
    1 tablespoon vanilla

    Instructions



    Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
    Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
    For Sauce:
    Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
    To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.



Monday, March 9, 2015

STUFFED FRENCH BREAD


    ingredients

    one loaf french bread
    one pound lean ground beef
    two Tablespoons finely chopped onion
    half cup chopped celery
    one teaspoon minced garlic
    one can cream of mushroom soup
    two Tablespoons milk
    two teaspoons Worcestershire sauce
    salt and pepper, to taste
    one and a half cups shredded cheddar cheese
    half Tablespoon chopped parsley (optional)

    Directions

    Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.



caramel stuffed chocolate cupcakes


    ingredients

    1-1/2 c cake flour
    2 c sugar
    3/4 tsp baking soda
    1/2 tsp salt
    4 oz unsweetened chocolate, chopped finely
    1 c hot fresh coffee
    1-1/2 tsp vanilla
    2 eggs, room temp
    1/2 c oil
    1/2 c sour cream, room temp
    caramel sauce {rom either of these recipes or store bought}
    dark chocolate buttercream {recipe follows}

    Instructions

    preheat the oven to 350F. line 18 cupcake cups with paper liners.
    using the paddle attachment of your mixer or a handheld mixer and large bowl, combine the flour, sugar, baking soda and salt on low speed for 2-3 min.
    add the chopped chocolate to a medium bowl and pour the hot coffee on top; let sit for 2-3 min before stirring to ensure all of the chocolate is melted.
    in a medium bowl, whisk together the eggs and oil until thick; add in the sour cream, stirring until just combined. pour in the melted chocolate mixture and mix until just combined. pour into the dry ingredients and mix until just combined. stir together with a rubber spatula to ensure that all the ingredients at the bottom of the bowl are incorporated. pour the batter into the line cupcake cups, filling each up 2/3 the way. bake 18-25 min or until a toothpick inserted into the center comes out clean. remove from the oven and let cool completely on wire racks.
    once the cupcakes are cool, cut the center out and fill with 1-1/2 tsp caramel sauce. frost with dark chocolate buttercream.
    dark chocolate buttercream
    3/4 c {1-1/2 sticks} unsalted butter, room temp
    1/3 c dark chocolate cocoa powder
    1-3/4 c powdered sugar
    1/2 tsp vanilla
    1 tsp heavy cream

    Instructions

    sift together the cocoa powder and powdered sugar. beat the butter and vanilla on medium speed until it’s creamy. slowly add in the powdered sugar / cocoa mixture; add the heavy cream. beat together 1 min so it’s thoroughly combined.
    for real.
    make.these.now.



amazing twinkie bundt cake


    ingredients

    3 c cake flour
    1 tbs baking powder
    3/4 tsp salt
    6 tbs unsalted butter, room temp
    1 tbs vanilla
    2 c sugar
    1/2 c vegetable oil
    3 large eggs plus 4 large egg yoks, room temp
    1 c buttermilk, room temp
    vanilla cream filling, recipe below

    Instructions

    preheat oven to 325F and position a rack in the lower third of the oven. coat a 12 c bundt pan with cooking spray.
    sift together flour, baking powder and salt; set aside
    beat together the butter and vanilla until smooth and creamy. add sugar and beat until evenly mixed, about 1 min. slowly add in the oil; beat until light and fluffy, about 2 min. add in the eggs and egg yolks, 1 at a time, beating throughly after each addition.
    reduce mixer speed to low. in 3 alternating additions, add in the flour mixture and the buttermilk, ending with the buttermilk. continue to mix on low until the batter is smooth and not lumpy. turn off the mixture and fold batter to ensure that everythis is well incorporated; pour batter into a prepared pan.
    bake 60-70 min, until the cake is golden and the top springs back lightly when touched. place pan on a wire rack and let cool completely, about 2 hours.
    with the cake still in the pan, use a pairing knife (or an apple corer) to cut 6 or 7 deep holes into the bottom of cake, each about 3/4 in in diameter (be careful not to cut all the way through). be sure to space them out so the holes aren’t right next to each other. using your fingers, burrow a tunnel around the cake to connect the vertical holes.
    make your filling and put it into a piping bag (or a large ziploc with the tip cut off). insert the tip of the piping bag into the vertical holes and tilt it back and forth to encourge the filling to move throughout the horizontal tunnel. when the cake is filled, use a spatula to scrape excess filling from the bottom of the cake. quickly invert the cake onto a serving platter and dust with powdered sugar.
    vanilla cream filling
    1 (7.5 oz) jar of marshmallow creme
    1/2 c (1 stick) unsalted butter, room temp
    1 tsp vanilla
    beat together the marshmallow creme, butter and vanilla until smooth. transfer to a piping bag and fill the cake.
    in case you need another reason to go and make this cake this weekend, it won a nod of approval from my 86 year old aunt.



Sunday, March 8, 2015

MONTEREY SAUSAGE PIE


    ingredients

    1 pound Bulk sausage
    3 teaspoons Minced Garlic
    2-½ cups cut town Jack Cheese, Divided
    1-⅓ cup Milk
    3 whole Eggs
    ¾ cups Biscuit/baking combine
    ¾ teaspoons Rubbed Sage
    ¼ teaspoons Pepper

    Preparation

    In a giant frying pan, cook the sausage over medium heat till meat isn't any longer pink. Add garlic; cook one minute longer. Drain. Stir in a pair of cups cheese. Transfer to a lubricated 9-inch pie plate.
    In a little bowl, mix the milk, eggs, biscuit combine, sage and pepper. Pour over sausage mixture.
    Bake at 400°F for 20-25 minutes or till a knife inserted close to the middle comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or till cheese is melted . Let symbolize ten minutes before cutting



Zucchini Boats


    ingredients

    4 med. Zucchini
    1 lb ground beef
    1 medium onion, chopped
    ½ cup chopped sweet peppers
    ½ cup celery diced
    1 clove garlic, minced
    1 egg, slightly beaten
    ½ cup fine Italian bread crumbs
    1 tsp. Worcestershire sauce
    ¼ tsp thyme
    Pepper to taste
    A cup or so Tomato or spaghetti sauce
    ¼ cup Mozzarella cheese per boat

    Instructions

    Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.
    Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats.
    Variation: Use ½ lb ground pork sausage and ½ lb ground round….or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.



Baked Chicken Parmesan


    ingredients

    First you need splash of olive oil
    Between 2 to 3 pounds bl/sl chicken breasts or thighs
    Then basil, oregano, thyme, garlic powder
    You need also two cups of leftover spaghetti sauce
    Ans two cups of mozzarella, divided
    Between 2 to 3 cups of croutons

    Directions

    First step to prepare this recipe is to add a splash of olive oil to the bottom of a 13x9 pan. Spread it around with a basting brush. pute chicken in pan. Then Sprinkle with basil, oregano, thyme, and garlic powder. And next flip the chicken & sprinkle with spices.
    Second step : At this step you need to pour the spaghetti sauce over the chicken. And then sprinkle 1cup of cheese over the spaghetti sauce.
    Layer the croutons over the cheese.
    Sprinkle one cup of cheese over the croutons. Then sprinkle basil, oregano, and thyme over the cheese.
    Step 3, : finally step is to cover with foil then bake at 350 F about 30 mins. Then Remove foil & cook for an additional 1 0 mins or till chicken is cooked through



BAKED SPAGHETTI


    ingredients


    1 lb. ground beef
    1 can Hunt’s spaghetti sauce
    1 can tomato sauce, 15 oz
    1 onion, diced
    about 2 cups Mozzarella
    generous shakes of oregano, basil, salt and pepper (optional)
    8 oz spaghetti

    Directions

    Brown the meat with the onion. Drain the fat and rinse under hot water. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.

Saturday, March 7, 2015

Shrimp Scampi with Pasta


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    ingredients

    1/4 cup olive oil
    1 lb peeled and deveined medium or large shrimp (raw, tails on)
    3 TBL minced garlic
    1/8 teaspoon crushed red pepper
    1/2 cup dry white wine
    2 TBL fresh lemon juice
    1 teaspoon salt
    1/4 teaspoon black pepper
    5 tablespoons butter
    cooked linguine for 4
    Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, lemon juice, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
    Toss with cooked pasta and serve. Serves 4
    If desired, sprinkle some chopped fresh parsley and lemon zest over the dish before serving.



Grandma’s Homemade Jam Donuts


    ingredients

    4 cup cake flour
    6 egg yolks
    3 Tbsp sugar
    3 ½ Tbsp butter, softened1
    ¾ oz yeast1 cup lukewarm water
    ½ cup plain yogurt
    ½ tsp salt
    2 Tbsp rum canola oil jam of your choice, you can even use Nutella! powdered sugar for icing

    Directions

    In a mixing bowl, add flour and make a well in the center. In the well, add crumbled yeast, 1/2 tbsp of sugar, and half of the warm milk. Cover with a little bit of flour and start mixing it in until you get a thick creamy dough. Cover bowl, and let it stand for 20 mins until risen.
    In a separate bowl, add remaining milk and mix in butter and yogurt, set aside. In another bowl, whip egg yolks with the remaining sugar.
    Combine dough with milk mixture and egg yolk mixture and knead until you get a smooth, elastic dough. Cover and let it stand at room temp for 1 hour or until doubled in volume.
    On a floured surface, remove dough from bowl, knead, and roll out into a 1 cm thickness.
    Use a glass or a circular cookie cutter to cut out circles of dough and place on a floured baking sheet. Cover with cloth, and let it stand for another 40 mins.
    In a large saucepan, heat enough oil for donuts to float freely and not touch the bottom. Throw in a small piece of dough and if it browns quickly, it should be ready.
    Fry donuts until golden brown on both sides. Transfer to paper towel.
    Fill a pastry bag fitted with a long tip with jam and insert jam into donuts through the sides. Sprinkle with powdered sugar and serve!



CHEESY NOODLE BAKE


    ingredients

    2 lbs Hamburger Meat
    1 16 oz. bag of Extra Wide Egg Noodles
    1 15 oz. of Ricotta Cheese
    1 16 oz. of Sour Cream
    1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano
    1 15 oz. can of Hunts Tomato Sauce original flavor
    2 Cups of Shredded Sharp cheese (See below before deciding)

    Directions

    Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes.
    ~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Pamesean



Friday, March 6, 2015

Lemon Icebox Delight


    ingredients

    1 cup graham cracker crumbs
    1/2 cup (1 stick) butter, melted
    1/2 cup sugar
    1 (8-ounce) package cream cheese, softened
    1 1/2 cups powdered sugar
    2 (8-ounce) containers frozen whipped topping, thawed
    2 (14-ounce) cans sweetened condensed milk
    2 egg yolks
    1 cup lemon juice (bottled is fine)

    Instructions

    For the crust:
    Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.
    Next Layer:
    Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
    Next Layer:
    Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.



Slow Cooker "Melt in Your Mouth" Pot Roast


    ingredients

    1 chuck roast (mine was 3 pounds)
    Olive oil
    1 pound carrots, peeled and cut into large chunks
    2 pounds potatoes, peeled and cut into large chunks
    1 onion, peeled and cut into large chunks
    2 stalks celery, cut into large chunks (optional)
    1 cup beef broth
    1 tablespoons corn starch
    SEASONING MIX -
    2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
    1 tablespoon kosher salt
    1 tablespoon dried thyme
    1 tablespoon dried rosemary

    Directions:


    Combine together seasoning mix in a small bowl. Set aside.
    Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
    Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
    Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
    Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
    Cook on low for 9 hours or on high for 6 hours.
    Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
    Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.


New Cheese cake


    ingredients

    5 large eggs, room temperature
    2 cups (one pint) sour cream, room temperature
    4 8-ounce packages cream cheese, room temperature
    8 tablespoons (one stick) unsalted butter, room temperature
    1 1/2 cups sugar
    2 tablespoons cornstarch
    1 1/2 teaspoons vanilla extract
    1 teaspoon fresh lemon juice
    1 teaspoon grated lemon zest
    Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
    In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
    In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
    Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
    Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
    Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
    **My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter.
    **I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture.
    ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution.
    Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers!
    **When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.



Southern Fried Chicken Batter


    ingredients

    2 beaten egg
    1 cup milk
    2 teaspoon paprika
    1/2 teaspoon poultry seasoning
    4 teaspoons garlic salt
    2 teaspoon black pepper
    2 cup all-purpose flour

    Directions:

    1. Beat the egg and milk together in a bowl.
    2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
    3. Put the chicken in the bag, seal it and shake to coat it.
    4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
    5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
    6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
    7. Drain it on paper towels and serve.



Thursday, March 5, 2015

Strawberry Cheesecake Bites


    ingredients

    5-6 rustic potatoes-cooked and mashed-plain
    2 lbs ground beef
    1 large onion diced
    1 teaspoon beef granules
    1 tablespn Poultry seasoning
    1 tspn ground cloves
    1 tablespn butter
    some milk

    Method

    Pre heat oven to 375
    Prepare and line the pie crusts on two pie plates
    In large fry pan melt butter and add onion to cook until translucent. Add ground pork first and cook a couple of minutes then add hamburg and cook until meat is no longer pink. If there is a lot of fat drain some out but leave a little for flavor. Add beef granules and stir. Add some of the mashed potatoes, just enough to bind the meat together, you might not use all of it. Then ground cloves, S & P , then poultry seasoning. This is to taste and you have to have enough to taste it in the pie-this seasoning is the secret. You might have to add extra.
    Once you have it to where you like it - fill the pies and top with crust. Make slits for cooking and brush with a little milk to help crusts brown.
    Bake for 1 hour until crust is nice and brown. Cut and serve while hot. Our favorite topping is ketchup!
    The extra pie once it cools wrap in aluminum foil to freeze. I like to cut it into separate slices and freeze each slice to take out and use only as much as I need.



FRENCH MEATPIE


    ingredients

    5-6 rustic potatoes-cooked and mashed-plain
    2 lbs ground beef
    1 large onion diced
    1 teaspoon beef granules
    1 tablespn Poultry seasoning
    1 tspn ground cloves
    1 tablespn butter
    some milk

    Method


    Pre heat oven to 375
    Prepare and line the pie crusts on two pie plates
    In large fry pan melt butter and add onion to cook until translucent. Add ground pork first and cook a couple of minutes then add hamburg and cook until meat is no longer pink. If there is a lot of fat drain some out but leave a little for flavor. Add beef granules and stir. Add some of the mashed potatoes, just enough to bind the meat together, you might not use all of it. Then ground cloves, S & P , then poultry seasoning. This is to taste and you have to have enough to taste it in the pie-this seasoning is the secret. You might have to add extra.
    Once you have it to where you like it - fill the pies and top with crust. Make slits for cooking and brush with a little milk to help crusts brown.
    Bake for 1 hour until crust is nice and brown. Cut and serve while hot. Our favorite topping is ketchup!
    The extra pie once it cools wrap in aluminum foil to freeze. I like to cut it into separate slices and freeze each slice to take out and use only as much as I need.



Strawberry delight


    ingredients

    1 box of Angel Food Cake Mix
    1 lg. tub of cool whip (16 oz)
    1 jar of strawberry preserves (18 oz)
    1 lg. container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tbs)

    Directions

    1. Prepare the Angel Food cake mix in two round cake pans according to directions on box.
    2. Allow cake to cool completely.
    3. Mix 1/2 of the cool whip with the jar of strawberry preserves.
    4. Slice each round cake in half (horizontally), creating two layers.
    5. Place one of the bottom layers on a serving dish.
    6. Spread the cool whip strawberry mixture on top of the cake and top with fresh strawberries.
    7. Place the next layer of cake and repeat #6. Do this for all of the layers of cake.
    8. When all layers are placed on top of each other, spread the 2nd 1/2 of the cool whip over the entire cake.
    9. Use leftover strawberries to decorate the cake.
    10. Place in fridge for a few hours before serving



Peach Cobbler


    ingredients

    2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
    1 cup Bisquick All Purpose Mix (all purpose flour may be used, but Bisquick is the best choice for flavor)
    1 cup of milk
    1/2 teaspoon nutmeg
    1/2 teaspoon cinnamon
    1/2 cup butter, melted
    1 cup of sugar

    Directions

    Preheat oven to 375 degrees Fahrenheit
    In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
    In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
    Bake for one hour or until crust is a golden brown. Serve warm and enjoy!
    Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.



Easy 3 Ingredient No Bake Pudding Cake!


    ingredients

    3 small (4 serving size) packages instant pudding Prepared as directed (6 cups)
    8 oz cool whip thawed
    1 Box graham crackers

    Instructions

    Lay out graham crackers in a 9 x 13 pan
    Cover graham crackers with half of pudding
    Layer graham crackers over the pudding layer
    Cover graham cracker layer with remaining pudding
    Top with cool whip
    Refrigerate overnight or for at least 6 hours
    Cut & serve like cake



Tuesday, March 3, 2015

Germane Apple Pie


    Ingredient

    2 cup all-purpose flour
    1 cup packed brown sugar
    ½ cup quick-cooking oat
    ¾ cup butter, melted⅔ cup sugar
    3 Tbsp cornstarch1
    ¼ cup cold water
    3 cup diced peeled tart apples
    1 tsp vanilla extract

    Directions

    In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
    For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
    Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack.



garlic shrimp


    Ingredient

    Ingredients for 2 large or 4 small portions:
    1½ tbsp olive oil
    1 pound shrimp
    salt to taste
    6 cloves garlic, minced fine
    ¼ tsp red pepper flakes
    2 tbsp cold butter, cut in 4 pieces
    3 tbsp lemon juice
    1 tbsp caper brine
    ⅓ cup chopped Italian parsley, divided
    water as needed to thin sauce

    Instructions

    The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain. Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!



Monday, March 2, 2015

CORN FRITTERS


    ingredients

    - 3 cupsoil for frying
    - 1 cupsifted all-purpose flour
    - 1 teaspoonbaking powder
    - 1/2 teaspoonsalt
    - 1/4 teaspoonwhite sugar
    - 1egg, lightly beaten
    - 1/2 cupmilk
    - 1 tablespoonshortening, melted
    - 1 (12 ounce) canwhole kernel corn, drained

    Directions


    Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
    In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
    Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.



Sunday, March 1, 2015

Low Calorie Peach Cobbler


    ingredients

    3 cups fresh peaches (about 4), peeled and pitted
    1/2 cup brown sugar
    3/4 cup whole wheat all purpose flour
    1/2 cup fat free milk
    1/4 cup liquid egg substitute
    1 tsp baking powder
    1 tsp vanilla extract
    1 tbsp light butter, melted (I used Brummel & Brown)
    1/4 tsp salt
    1/4 tsp ground nutmeg
    1 tsp fresh grated lemon rind

    Instructions

    Preheat oven to 350 degrees and spray an 8″ square baking dish with nonstick, butter flavored spray.
    In a large bowl, combine peaches, 1/4 cup of the sugar and the nutmeg. Toss well to coat. Set aside for about 30 minutes to let the peaches soak up the sugar.
    In another large bowl, combine the flour, baking powder, salt and remaining sugar.
    In a separate bowl, mix together the milk, liquid egg substitute, vanilla, lemon rind and butter.
    Slowly blend the milk mixture into the flour mixture until the batter is smooth.
    Pour the peaches into the baking dish. Evenly spread the batter over top of the peaches and bake until the batter becomes brown – about 30 – 35 minutes.
    Remove from oven and let dessert rest for half an hour before serving. Cut into 6 equally sized pieces and serve at room temp or warm if desired.
    Preparation time: 30 minute(s)
    Cooking time: 30 minute(s)
    Diet type: Vegetarian
    Diet tags: Low calorie, Reduced fat
    Number of servings (yield): 6
    Culinary tradition: USA (Southern)
    Entire recipe makes 6 servings
    Serving size is 1/6 of cobbler
    Each serving = 3 Points +
    PER SERVING: 110 calories; 1.5 g fat; 20 g carbohydrates; 4 g protein; 3 g fiber



EASY BIG FAT YEAST ROLLS



1 cup warm water
1 pkg. active dry yeast
1/4 cup sugar
1 tsp. salt
3 Tbsp. softend butter (or non-dairy equivalent)
1 egg, beaten
3 1/2-4 cups flour
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake at 350 degrees for 20 minutes. Brush tops of rolls with butter (or equivalent).



creamy lemon squares



for the crust
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
    1-1/2 cup (about 24 squares) graham-cracker crumbs
    1/4 cup sugar
for the filling
    2 large egg yolks
    1 can (14 ounces) sweetened condensed milk
    1/2 cup fresh lemon juice (i used 3 lemons)
directions:
    Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
    In a food processor, finely grind the graham-cracker squares. Then add in sugar and butter and blend to mix. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
    To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
    Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.




Easy & Best Funeral Potatoes Ever




6 cups diced potatoes
1 can (10 3/4 oz.) condensed cream of chicken soup
1 stick butter, melted
1 cup sour cream
2 cups cheddar cheese, grated, divided
1/4 c. grated onion (optional)
Salt and pepper to taste
Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well. Add the potatoes and stir gently until combined.
Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.
Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.



Banana Cake with Cream Cheese Frosting


    Ingredient

    Cake:
    3/4 Cup - Unsalted Butter
    2 1/4 Cup - Sugar
    3 - Large Eggs
    2 Teaspoons - Vanilla Extract
    3 Cups - All-Purpose Flour
    1 1/2 Teaspoons - Baking Soda
    1/4 Teaspoon - Salt
    1 1/2 Cups - Buttermilk
    2 Teaspoons - Fresh Lemon Juice
    1 1/2 Cups - Very Ripe Bananas, Mashed
    Frosting:
    1/2 Cup - Unsalted Butter, Softened
    8 Ounces - Cream Cheese, Softened
    3 1/2 Cups - Powdered Sugar
    1 Teaspoon - Vanilla Extract

    Instructions:

    1. Preheat oven to 275 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
    2. Mix mashed bananas with lemon juice and set aside.
    3. Whisk together flour, baking soda and salt in a small bowl and set aside.
    4. In a large bowl, using an electric mixer, cream together 3/4 cups butter and 2 1/4 cups sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Stir in vanilla. Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour.Add the bananas and mix just until evenly distributed. Spread batter into prepared pan.
    3. Bake in preheated oven for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place immediately into freezer for 45 minutes.
    4. Meanwhile make the frosting; In a large bowl, using an electric mixer, cream together 1/2 cup butter and cream cheese until smooth. Add the vanilla and beat until combined. Turn the mixer on low and slowly add the powdered sugar. Increase the mixer speed to medium and beat just until frosting is smooth. Do Not overbeat or frosting will become runny. Spread frosting over completely cooled cake.



 
 
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