Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, June 30, 2011



1 c. butter
1 c. brown sugar
1 to 1 1/2 c. chocolate chips

Foil and lightly grease a sheet pan. Line the pan evenly with
saltines. Boil 1 cup butter and 1 cup brown sugar for 5 minutes
stirring frequently while boiling. Pour evenly over saltines and bake
in 350 degree oven for 5 minutes. Immediately remove from oven, put
chocolate chips on top and frost after melted. Sprinkle with chopped
nuts if desired. Refrigerate and break into pieces when hard. Tastes
best when served cold.

Corn Dog Muffins

Corn Dog Muffins

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated cheddar cheese
9 hot dogs, cut in half

Preheat oven to 400 degrees. Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Cajun Oven-Fried Chicken

Cajun Oven-Fried Chicken
1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
--- 2 chicken drumsticks (about1/2 pound), skinned
--- 2 chicken thighs (about 1/2 pound), skinned Cooking spray

Preheat oven to 400F. Combine first 3 ingredients in a shallow dish.
Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.
Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400F for 40 minutes or until done,
turning after 20 minutes.
Makes 4 servings.

Oreo And Cream Pie

Oreo And Cream Pie

41 Oreo cookies
1/4 cup butter or margarine, melted
24 marshmallows
1/2 cup milk
1-1/2 cups heavy cream, whipped
Coarsely chop 10 cookies and set aside. Finely roll 26 cookies. Combine
cookie crumbs and butter; press evenly onto bottom and sides of a 9-inch pie
plate. Chill while preparing filling. Filling: Heat marshmallows and milk
until melted and smooth; cool completely. Fold 2 c whipped cream into cooled
marshmallow mixture; fold in chopped cookies. Spoon into prepared pie crust.
Chill 4 hours or until firm. Garnish with remaining whipped cream and place
remaining cookies on top in a circle. Makes 6-8 servings.

Fudge Puppies

Fudge Puppies

4 wooden sticks
2 frozen Belgian waffles, toasted and cut down the middle
4 cups semisweet chocolate chips

Insert a wooden stick into each half waffle and freeze about 30 minutes. Melt chocolate chips (don’t cut corners on the chocolate chips. Makes sure you use a good quality chip) in a double boiler over medium low heat, stirring occasionally. Line a baking sheet with parchment paper. Dip frozen waffle sticks in melted chocolate, creating a thin, even layer. Place on baking sheet and let chocolate set before serving. Serves 4
Tip: Before chocolate gets completely set, you can dip Fudge Puppies in chopped peanuts, sprinkles or homemade whipped cream

Margarita Jell-O Shots

Margarita Jell-O Shots

80 cocktail picks
3 pkgs. lime or strawberry Jell-O
1 cup tequila
2 Tbsp. freshly squeezed lime juice
2 Tbsp. triple sec

Line a 9 x 9 inch baking dish with plastic wrap. Mix jell-O powder and 2 1/2 cups boiling water in a large bowl and stir to dissolve. Add tequila, lime juice and triple sec and stir until well mixed. Pour mixture into prepared pan and refrigerate at least 3 hours or up to 24 hours. Once Jell-O has set completely, turn out onto a clean surface and peel off plastic wrap. Cut into 1 inch cubes and serve on cocktail picks. Cheers!
Tip: Lose the plastic cups. Cocktail picks make these jiggly cubes easier to eat. Serves a party!
On a Stick



1 (6-ounce) package blueberry Jell-O
3 cups boiling water
1 (16-ounce) bag frozen blueberries
1 (6-ounce) package strawberry Jell-O
1 (16-ounce) bag frozen sliced strawberries in syrup
6 to 7 Twinkies, broken or torn into 1-inch pieces
2 (5.1-ounce) packages instant vanilla pudding mix
6 cups milk
1 (12-ounce) container frozen nondairy whipped topping, thawed

In a bowl, combine the blueberry Jell-O and 1 ½ cups of the boiling water
and stir until dissolved. Add the blueberries and stir until blended and
slightly thickened. Allow to cool completely.
In another bowl, combine the strawberry Jell-O and remaining 1 ½ cups
boiling water and stir until dissolved. Add the strawberries and stir until
blended and slightly thickened. Allow to cool completely.
Place half of the Twinkie pieces in a 6-quart glass bowl or trifle dish. In
a separate bowl, combine the pudding mix and milk and stir according to the
package instructions. Spoon half of the pudding over the Twinkies.
Spoon the blueberry mixture over the pudding spreading evenly. Top with the
remaining Twinkie pieces. Spoon the remaining pudding over the Twinkies,
spreading evenly. Spoon the strawberry mixture over the pudding, spreading
Cover and refrigerate for several hours or overnight, until completely
chilled and set. Top with the whipped topping just before serving. Makes 16

Outrageous Oreo Crunch Brownies

Outrageous Oreo Crunch Brownies

4 sticks butter
1 pound semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
6 eggs
3 tablespoons instant coffee granules
2 tablespoons vanilla
2-1/4 cups sugar
1-1/4 cups flour, divided
1 tablespoon baking powder
1 teaspoon salt
4 cups chopped Oreo cookies (50 cookies)
Arrange a rack in the middle of the oven and preheat to 350 degrees. Butter
and flour an 11-1/2 by 17-1/4 by 1-inch baking pan.
In a heatproof medium bowl set over a saucepan of simmering water, heat
butter, chocolate chips and unsweetened chocolate until melted and smooth.
Allow to cool slightly.
In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate
mixture into egg mixture; cool to room temperature.
In a medium bowl, sift together one cup flour, baking powder and salt. Add
flour mixture to chocolate mixture. In a small bowl, stir Oreo s and
remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter
into baking pan and smooth top with a rubber spatula.
Bake 35 minutes or until a toothpick inserted 3 inches from center comes out
clean; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until
cold; cut into squares.
Makes 20 brownies



7 oz. Oreos (18 regular-size cookies)
1 cup miniature marshmallows
3/4 cup toasted nuts, coarsely chopped
1-1/2 cups semi-sweet chocolate chips

Prepare a baking sheet by lining it with foil or wax paper. Place chocolate
chips in a large bowl, microwave in 30-second increments until melted,
stirring between intervals to prevent overheating. Once melted, stir until
chocolate is smooth, set aside. Coarsely chop cookies. Add cookies,
marshmallows and chopped nuts to melted chocolate, stir until evenly coated.
Pour mixture out onto prepared baking sheet, spread it into a thin layer.
Refrigerate to set 30 minutes. Once chocolate has set, break candy into
small pieces by hand. Store in an airtight container in refrigerator or at
cool room temperature.

Mudslide Cookies

Mudslide Cookies

2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 ounces unsweetened chocolate, coarsely chopped
1 pound semisweet chocolate, coarsely chopped
6 tablespoons unsalted butter
5 large eggs
1 3/4 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound milk chocolate, coarsely chopped

Preheat the oven to 400 degrees. Line baking sheets withr
parchment paper; set aside. In a small bowl, sift together flour, baking
powder, and salt; set aside.

In a heatproof bowl, or in the top of a double boiler, set over a
pot of simmering water, melt together unsweetened and semisweet
chocolates and butter; set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment,
beat eggs, sugar, and vanilla on medium speed until light and fluffy,
about 3 minutes. Add cooled, melted chocolate mixture, and combine on
low speed. Add flour mixture, and continue to beat on low speed until
almost combined, about 1 minute. Remove bowl from mixer; stir in milk
chocolate by hand.

Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking
sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let
cookies cool completely on baking sheets.
Makes about 4 dozen cookies

Fireworks Push-Up Cakes

Fireworks Push-Up Cakes
Makes 36 Servings

1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Red food color
Blue food color
36 plastic push-up pop containers
2 cans Betty Crocker Rich & Creamy white frosting
2 envelopes popping rock candy

Heat oven to 350°F.

Spray 36 mini muffin cups with cooking spray.
In medium bowl, beat cake mix, water, oil and egg whites with electric
mixer on low speed until moistened.
Beat 2 minutes on high speed until well blended.
Divide batter into 2 bowls.
Tint 1 bowl of batter with a few drops red food color.
Tint other bowl with blue food color.
Fill 18 muffin cups 2/3 full with red batter.
Bake about 15 minutes or until toothpick inserted in center comes out
Remove from oven.
Repeat with blue batter to make an additional 18 mini cupcakes.
Cool completely.

To assemble push-up cakes, drop 1 mini cupcake into each push-up pop

Add generous teaspoon frosting to top of each cupcake.
Top each with second mini cupcake.
Add dollops of frosting to tops of each.
Sprinkle each of popping rock candy.


If popping rock candy isn’t your thing, go with festive sprinkles in
red, white, and blue.
If you have a hard time finding the containers, do an Internet search
for “plastic push pop containers”—there are several restaurant supply
companies that sell them.

Paradise Fruit Cake

Paradise Fruit Cake

1 - 18.25 oz box yellow cake mix
2 - 4 serving packages instant vanilla pudding & pie filling
1 - 20 oz can crushed pineapple in juice
1 cup sugar
4 small bananas, sliced
1 - 8 oz container frozen whipped topping, thawed

Prepare the cake mix according to the package directions & bake in a 9 x 13 inch baking pan. Allow to cool slightly.
Meanwhile, make the pudding according to the package directions. Set aside.
In a small saucepan, cook the pineapple with the sugar over medium heat for 5 minutes, or until the sugar is dissolved. Pour the pineapple mixture over the warm cake; let it cool.
Place the banana slices over the pineapple; cover with the pudding, then the whipped topping.

Note: Top with nuts, cherries & coconut, if desire



2 c. blueberries
Juice of 1/2 lemon
3/4 c. sugar
3 tbsp. butter
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1/2 c. sugar
1 tsp. cinnamon
1 tsp. cornstarch
1/2 tsp. salt

Place berries in a 9x9x2 inch baking dish and sprinkle with the lemon juice.
Cream 3/4 cup sugar and 3 tablespoons butter and mix well.
Add flour, salt and baking powder alternately with the milk. Pour over the
berries. Mix sugar, cinnamon, cornstarch and salt.
Sprinkle over the cake. Carefully pour 1 cup boiling water over top. Bake
at 400 degrees for 30 minutes, then reduce heat to 325 degrees and bake for
an additional 15 minutes. Serve with cream or ice cream. Serves 6 to 8

Coffee Fluff

Coffee Fluff

1/2 pound marshmallows
1 cup hot coffee
1/8 tsp. salt
1 cup heavy cream, whipped
1 tsp. vanilla
Place marshmallows in double boiler, add coffee and salt. Stir over medium
heat till melted and smooth. Chill until beginning to set. Fold in whipped
cream and vanilla. Arrange in sherbet glasses. Refrigerate till set, about
2 hours


Makes 20
These can be made using any jam or heated fruits.

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 cups peanut oil
3/4 cup water
3 cups canned pineapple, drained
1 cup white granulated sugar
2 tablespoons ground cinnamon

Mix together the flour, baking powder, and salt in a medium-sized mixing

Blend the oil into the dry ingredients. Stir in just enough water to make a
soft dough.

Divide the dough into 4 parts. Roll out 1 part at a time to about 1/4-inch
thick. Cut into triangles about 4 inches by 2 inches.

In a large skillet, heat the peanut oil to about 385*. Add 3 to 4 pieces of
dough at a time. Stir the oil until the sopapillas puff up like pillows.
until light brown. Lay on paper towels to drain off excess grease.

Chop the pineapple into 1/2-inch pieces. Drain off juice. Heat the
to lukewarm in a small saucepan over medium-low heat.
Open a small hole in the side of each sopapilla and spoon about 2
tablespoons of pineapple inside it.

Mix together the cinnamon and sugar. Sprinkle on the top of each sopapilla.

Browning Fruit

To keep fruit such as bananas and apples from turning brown once they have
had their peels removed, sprinkle them with a small amount of lemon juice.
The acid in the juice stops the sugars in the fruits from reacting with the
air to produce the brown color

Honey Garlic Ribs

These are sooo good

Honey Garlic Ribs

4 pounds pork spareribs
1/2 cup honey
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Preheat oven to 375F. Slice the ribs into individual pieces. In a
large bowl, combine the honey, soy sauce, vinegar, garlic and brown
sugar. Stir until honey and sugar are completely dissolved, then stir in
the baking soda. The mixture will begin to foam. Transfer ribs to the
bowl, and turn to coat.
Cover a cookie sheet with foil, and arrange the ribs meat side up on the
sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
Bake for 1 hour, turning every 20 minutes.



2 ready to fill graham cracker crusts
1/2 gal. vanilla ice cream (French vanilla or Vanilla bean), softened
1 (12-oz) can frozen lemonade concentrate, thawed
1 (16-oz) tub Cool Whip
Lemon Slices for garnish

Place crusts in freezer to chill. Put softened ice cream, lemonade concentrate, and 3/4 of the Cool Whip in large bowl. Stir to blend. Spread 1/2 in each pie crust. Use remaining Cool Whip to cover each pie or to decorate the tops of the pies. Freeze until firm and cover with plastic wrap. Freeze about 4 hours before serving. Garnish with lemon slice.

Mounds Bars

Mounds Bars

2 cups crushed graham cracker crumbs
1/2 cup melted butter or margarine
1/4 cup sugar

14 oz. can sweetened condensed milk
1 tsp. vanilla
7 oz. pkg. flaked coconut

1-1/2 cups chocolate chips (or 1 cup chocolate chips, 1/2 cup
butterscotch chips, if desired)
1 tsp. peanut butter

Mix first layer ingredients and put into 9X13 pan. Bake 10 minutes
at 300. Mix second layer ingredients and place on top of first layer. Bake at 325 for 10-15 minutes. Frost with chocolate chips and peanut butter, melted together or with chocolate and butterscotch chips melted together (omitting peanut butter).

Dijon Grilled Pork Chops

Dijon Grilled Pork Chops

6 tablespoons Dijon mustard
6 tablespoons brown sugar (I use Brown Splenda)
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 bone-in pork loin chops (8 ounces each)

In a small bowl, combine the first four ingredients. Pour 2/3 cup
marinade into large resealable plastic bag; add the pork chops. Seal
bag and turn to coat. Refrigerate for 8 hours or overnight. Cover
and refrigerate remaining marinade for basting.

Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill,
covered, over medium heat or broil 4 in. from the heat for 6-10
minutes on each side or until a meat thermometer reads 160°;
basting occasionally with reserved marinade. Yield: 4 servings.

Lemon Velvet Cream Cake

Lemon Velvet Cream Cake

1 box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two
8- or 9-inch round cake pans with shortening (do not use cooking spray). Make
cake mix as directed on box, using water, oil and eggs. Pour into pans.

Bake and cool as directed on box for 8- or 9-inch round cake pans.

Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel
with electric mixer on low speed until smooth. Beat in whipping cream and
powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff
peaks form.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake
with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup
whipped cream mixture. Frost side and top of cake with remaining whipped cream
mixture. Garnish with additional lemon twist. Store in refrigerator.

Easy Strawberry Cake Recipe

Easy Strawberry Cake Recipe

1 package white cake mix
1 package (3 oz) strawberry gelatin powder
1 cup vegetable oil
1/4 cup water
4 eggs, lightly beaten
3/4 cup mashed strawberries, fresh or frozen

Strawberry Icing

1/2 cup butter or margarine
1 (16 oz.) box confectioners' sugar
1/4 cup mashed strawberries

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, w
ater, and strawberries. Pour into 2 9-inch round greased and floured cake
pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in
center comes out clean. Cool and frost with strawberry icing.


Mix butter and confectioners' sugar together until smooth. Add berries.
Spread between cake layers, then frost top and sides.

Lemon Kisses

Lemon Kisses

1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
1 large egg yolk
Juice and zest of 1 lemon
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour

-- Topping --

Zest of 1 lemon mixed with 1/4 cup sugar

Preheat oven to 350° F. Lightly grease a cookie sheet.

Cream the butter and confectioners' sugar until fluffy, about 5 minutes.
Mix in yolk thoroughly, then add lemon juice and zest and vanilla. Mix in
flour in four portions. Stir well.

Drop by the tablespoonful onto cookie sheet. Top each with a light
sprinkling of the lemon zest and sugar. Bake until lightly browned, approximately
12 minutes. Cool on a rack.

Makes approximately 24 cookies.

Sunshine Brew Glycerin Body Soap

Sunshine Brew Glycerin Body Soap

4 cups melt and pour glycerin soap base
2 tablespoons sunshine brew
Ground sunshine brew herbs (dried)
Yellow soap dye (optional, but if you do not use dye for this recipe, your
soap will appear a faint, murky yellow-green)
Soap molds or square Pyrex dish
4 vitamin E gel capsules

Grind sunshine herbs into a finer mixture-especially the ginger, this should be powdered. Follow soap-melting instructions as given on the package. Once soap has melted, with ladle, transfer soap to your Pyrex measuring cup. (If you melted the soap in the cup in the microwave, transfer won’t be necessary.) Whisk in desired amount of color and scent by following instructions given with those products. Add the two tablespoons of sunshine brews, and whisk. Add desired amount of herbs. Some individuals like very few herbs in their soaps, where others like a more generous amount–just remember that herbals can clog your drain if they are too large or you use too much. Break vitamin E gel capsules and add the liquid to your soap mixture. Vitamin E will help to preserve the chamomile. Makes approximately ten 6-ounce soaps

Enjoy those tasty coffee drinks

You can still enjoy those tasty coffee drinks from Starbucks and Dunkin Donuts without spending a fortune every week. Start making your tasty treats at home, and watch the savings add up.

Stir a spoonful of mini chocolate chips and a few tablespoons of half-and-half into a mug of hot coffee until melted and blended.

Stir caramel sundae sauce to taste into a mug of hot coffee until blended. Add a drop of vanilla extract and top with whipped cream. Yum Yum Yum!

Rocky Road
Blend hot coffee with instant hot cocoa mix and a splash of heavy cream. Serve topped with mini marshmallows and a sprinkling of finely chopped walnuts. Delicious, oh yeah!

Better than Arby's Roast Beef

Better than Arby's Roast Beef

1 (3 to 4 pound) roast
1/2 cup water
1/2 cup firmly packed brown sugar
1 envelope onion soup mix
1 onion, chopped
1/2 teaspoon garlic powder, or to taste
Salt and pepper to taste

Place roast in crock pot. Stir remaining ingredients together and pour over roast. Cook on LOW all night.

The next morning stir together. Remove any membrane or fat if desired. Stir well again. Let simmer on LOW until noon or evening.

Serve on buns.

Leftovers freeze beautifully.

Easy Strawberry Pudding Parfaits

Easy Strawberry Pudding Parfaits

1 pkg. (4 serving size) instant vanilla pudding mix
2 cups fresh strawberries, quartered
2 tablespoons strawberry jam
2 tablespoons sugar
Prepare vanilla pudding according to package directions, except do not
In a medium saucepan over medium-low heat, stir together strawberries,
jam, and
sugar until jam is melted and the mixture is heated through, about 4
Remove from heat.
In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the
sauce. Repeat layers. Chill 45 minutes, or until set, before serving.


2 cups cooked shredded chicken
3 cups chicken broth
8 oz. can tomato sauce
1 pkg. taco seasoning
1 1/2 cups rice (uncooked)
1/2 cup green or red pepper, chopped
1 can corn, drained

Mix all in pan. Bring to a boil. Cover. Reduce heat and simmer 20-30 minutes or
until water is adsorbed (it takes 40-50 minutes for brown rice). Let stand 5
minutes. Fluff.

Toffee Delight Muffins

Toffee Delight Muffins
2 cups flour
1 cup sugar
1 cup water
4 eggs
1 small pkg. instant vanilla pudding
1 small pkg. instant butterscotch pudding
2 tsp. baking powder
1 tsp. salt
3/4 cup vegetable oil
1 tsp. vanilla
1 cup brown sugar
3/4 cup chopped pecans
1 tsp. cinnamon

Mix together all except topping ingredients. Beat 2 minutes. Using
1/2 of batter, pour and fill each muffin cup 1/3 full. Mix together
topping. Sprinkle 1/2 of topping on muffins. Add remaining batter
to fill each muffin 2/3 full, then put rest of topping on. Bake 15-
20 minutes at 350.

Jello Balls

Jello Balls

1 sm. pkg. coconut
1 family sized strawberry Jello
2 c. grated nuts
1 can Eagle Brand milk

Combine all ingredients, leaving a little coconut to roll cookies in.
Form into strawberry shape and roll in coconut

Sweet & Spicy Chicken

Sweet & Spicy Chicken

1 packet taco seasoning mix
8 ozs apricot jam
12 ozs salsa
pepper to taste
4 to 6 boneless, skinless chicken breasts
Put the chicken breasts in a baking pan.
Mix together the apricot jam, salsa, pepper & taco seasoning mix. Pour this over the chicken breasts.
Cook, uncovered, at 350ºF for 40 to 45 minutes. No longer than that.

Sweet Mustard Barbecue Sauce


Sweet Mustard Barbecue Sauce
1 cup cider vinegar
2/3 cup prepared mustard
1/2 cup sugar
2 tablespoons chili powder
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 tablespoons butter or margarine
1/2 teaspoon soy sauce
Stir together first 8 ingredients in a saucepan over medium heat; bring
to a boil, reduce heat, and simmer 10 minutes.
Remove from heat, and stir in butter and soy sauce. Makes about 2 cups.

Banana Split Cookies

Banana Split Cookies

1/2 cup butter
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts

In a medium bowl, cream together the butter and brown sugar. Beat in
the eggs and mashed banana.

Sift together the flour, baking powder, baking soda, salt, cinnamon,
and cloves; blend into the banana mixture. Stir in the nuts. Cover,
and chill for at least 1 hour.

Preheat the oven to 375 degrees. Lightly grease cookie sheets. Drop
dough by rounded teaspoons onto the prepared cookie sheets. Bake for
8 to 10 minutes in the preheated oven, or until no imprint remains
when touched. Cool on wire racks.

Bacon Breakfast Casserole

Bacon Breakfast Casserole

8 slices white bread, crusts trimmed
8 slices Oscar Mayer Bacon, crisply cooked, crumbled
1 can (4 oz.) sliced mushrooms, drained
2 green onions, sliced
1-1/2 cups Kraft Shredded Mild Cheddar Cheese
4 eggs, beaten
2 cups milk

Place four bread slices on bottom of greased 8-inch square baking pan.
Sprinkle bacon, mushrooms, onions and cheese over bread. Cover with
remaining bread slices.

Mix eggs and milk; pour over bread. Cover; refrigerate 1 hour or

Bake, uncovered, at 350 F for 1 hour. Let stand 10 minutes before cutting.

Makes 4 servings

Dealing with Rodents!

Dealing with Rodents!

I found a solution! I thought I would share the idea with everyone who tried to help me.

I boiled a very hot dry peper, then let it steep into a "tea." I then put it in a spray bottle and sprayed it along the back fence, the edges of the garden bed and around my freshly planted seedlings. I have seen no small furry animals in my yard for the last three or four days since I sprayed and I gave it another dose today. I also sprayed it around some red ant hills that were just begining and they disapeared! No ant activity since the spraying!

Pumpkin Praline Cake

Pumpkin Praline Cake

2 cups flour
2 t. baking powder
2 t. pumpkin pie spice
1 t. baking soda
1 t. salt
3/4 cup packed brown sugar
1/3 cup butter
3 Tbsp. whipping cream
3/4 cup chopped pecans
1 2/3 cup sugar
1 cup vegetable oil
4 eggs
2 cups cooked fresh or canned pumpkin
1/4 t. vanilla extract

Whipped Cream Topping and Assembly:
1 3/4 cups heavy whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla extract
Chopped pecans, optional

Preheat oven to 350. For cake: Mix flour, baking powder, pumpkin pie spice, baking soda, and salt in bowl. Mix the brown sugar, butter and cream in a pan. Cook over low heat until brown sugar dissolve, stirring constantly. Pour evenly into two greased 9 inch springform pans. Sprinkle with pecans. Let stand until cool. Beat sugar, oil and eggs in mixing bowl until blended. Add the pumpkin and vanilla and beat until smooth. Add the dry ingredients and beat just until blended. Spoon pumpkin mixture evenly over the prepared layers. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes. Remove to a wire rack to cool completely. For the topping, beat cream in mixing bowl until soft peaks form. Add the powdered sugar and vanilla and beat until blended. Put one cake layer praline side up on a cake plate and spread with two thirds of the topping. Sprinkle with pecans. Store, covered, in refrigerator. For variety, spread all the topping between the layers and sprinkle with pecans. Cut the recipe in half for a one layer cake. Serves 14



1 pkg instant chocolate pudding
2 cups milk
2 cups ice cream

Mix pudding & milk well. Add ice cream & mix well. Put in popsicle tray
and freeze

S'more Pops

S'more Pops

3 chocolate bars, melted
12 large marshmallows
1/4 cup crushed Golden Grahams cereal
12 paper lollipop sticks or round wooden sticks with one pointed end

In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.
Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.
Using kitchen torch, toast top of each marshmallow.

Makes 12 pops

Black Pepper& Garlic Chicken Wings

Black Pepper& Garlic Chicken Wings
Serves 6 as appetizer.

1/2 cup mushroom soy sauce (or regular soy sauce)
2 tbsp. brown sugar or palm sugar
1 tbsp. honey
2 tbsp. minced garlic
2 tbsp. freshly ground black pepper
3 lbs. chicken wings

Minced garlic, chives, or scallions, for garnish
Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings, trim off and discard the tips, and cut each wing at
the joint so you end up with one tiny drumstick and one flat section per
wing. Place the wings in a seal-able plastic bag or a large flat plastic
container and pour the marinade over the wings, making sure that all
surfaces are coated well. Close the bag tightly, and marinate in the
refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings, preheat the oven to 450°F. Arrange the wings on a rack in
a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark
brown and crispy and the meat has begun to shrink away from the ends of the
bones. The juices should run clear when the wings are pierced with a knife
point. Sprinkle with the garnishes and serve them up. They're great hot or
at room temperature.

Bacon Wrapped New Potatoes

Bacon Wrapped New Potatoes
15 small new potatoes
5 slices bacon, cut into thirds
1 (1 ounce) package ranch dressing mix
15 toothpicks

Preheat an outdoor grill for low heat, and lightly oil the grate. Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle the potatoes with the powdered ranch dressing mix. Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. The potatoes will be done when the bacon is nice and crispy, about 20-25 minutes.

Tuesday, June 28, 2011

Frozen Fruit Salad

Frozen Fruit Salad

2 small packages (3 ounces each) cream cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup maraschino red cherries, quartered
1/2 cup green maraschino cherries, quartered (or use all red)
1 can fruit cocktail (16 or 20 ounce size), drained
2 1/2 cups diced marshmallows, about 24 marshmallows

Beat together the cream cheese and mayonnaise. Fold in whipped cream,
cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer
container. Garnish with additional maraschino cherries.
Freeze fruit salad until firm.
8 Servings



1 pkg instant chocolate pudding
2 cups milk
2 cups ice cream

Mix pudding & milk well. Add ice cream & mix well. Put in popsicle tray
and freeze.

Rich Caramel Sauce

Rich Caramel Sauce

1 1/2 cups sugar
3/4 cup whipping (35%) cream, at room temperature
2 teaspoons vanilla extract

In a small heavy saucepan, heat granulated sugar, stirring
constantly, over medium heat until sugar is a dark caramel-colored
liquid. Remove from heat and while whisking, carefully pour in cream.
Stir in the vanilla.

Makes 2 cups

Note: When heating, the sugar will change from solid crystals to the
consistency of wet sand to light amber liquid to dark liquid.

Make sure the cream is not chilled or it will splatter and seize the

Brownies and Cream Sandwich Cookies

Brownies and Cream Sandwich Cookies

1 pkg Duncan Hines® Chocolate Decadance Brownie Mix
1 large egg
2 tbsp water
1/3 cup vegetable oil
1 can Duncan Hines Creamy Home-Style Classic Vanilla Frosting

Preheat oven to 375 ºF. Grease cookie sheet.

Combine brownie mix, egg, water and oil in large bowl. Stir until well
blended and soft dough forms. Drop by level measuring tablespoons about
2 inches apart onto greased cookie sheet.

Bake at 375 ºF. for 7 to 8 minutes or until cookies are set in center.
Do not over bake. Cool for 1 minute before removing to cooling rack.
Cool completely before assembling.

Spread frosting on half the cookies. Top each frosted cookie with
another cookie. Gently press together.

Banana Berry Bomb Pops

Banana Berry Bomb Pops

2 Bananas
6 Strawberries
Sugar Free Chocolate Bar (I used a half of a 3 1/2 oz bar)
1 Tablespoon Evaporated Milk
Wooden Skewers

Wash and slice strawberries in half (leave stem on), peel and cut the banana into segments. Thread onto skewers. Nuke chocolate and milk together for 30 seconds on high. Stir till well mixed and drizzle consistency. Place fruit skewers on a wax paper lined baking pan and using a fork drizzle chocolate over fruit skewers.

Land of the Free Lemonade

Land of the Free Lemonade
12 Servings

1 1/2 cups sugar
1/4 teaspoon salt
2 cups fresh lemon juice (about 8 large lemons), 4 squeezed lemons reserved
4 cups chopped watermelon

Bring 6 cups water, sugar and salt to a boil in a medium saucepan over high heat, stirring occasionally. Remove saucepan from heat, add reserved lemons, cover, and let stand for 10 minutes.
Meanwhile, puree chopped watermelon in a blender or food processor with 1 cup water.
Pour syrup and watermelon puree through a strainer into a pitcher. Stir in lemon juice. (Lemonade can be made up to 1 day ahead.) Serve over ice.

Frozen Lemonade

Frozen Lemonade

1 thinly sliced lemon
1 2/3 cups superfine sugar
3 cups cold water
1 1/4 cups lemon juice
4 cups ice

Combine 1 thinly sliced lemon and 1 2/3 cups superfine sugar in a bowl; mash with a spoon. Add 3 cups cold water and 1 1/4 cups lemon juice; let stand for 5 minutes, stirring occasionally. Strain. Puree half of lemon juice mixture and 4 cups ice in a blender until smooth. Pour into 4 chilled glasses; repeat. Serves 8.

Southern Breeze

Southern Breeze
12 servings

1 cup sugar
1 (0.22-ounce) envelope unsweetened blue raspberry lemonade mix
7 cups water
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (46-ounce) can unsweetened pineapple juice, chilled
1 (2-liter) bottle ginger ale, chilled

Stir together first 4 ingredients in a 2-quart pitcher; pour evenly into 5 ice cube trays, and freeze at least 8 hours.
Combine pineapple juice and ginger ale; serve over raspberry ice cubes.
Note: For testing purposes only, we used Kool-Aid Island Twists Ice Blue Raspberry Lemonade Unsweetened Soft Drink Mix.

Blueberry Cheese Delight

Blueberry Cheese Delight

16 graham crackers
1/2 cup melted butter or shortening
1/4 cup sugar
2 eggs
1/2 cup sugar
1 (8-ounce) package cream cheese
1 teaspoon vanilla
1 can blueberry pie filling

Preheat oven to 350 degrees F.
Finely crush graham crackers. Blend with 1/4 cup sugar and butter. Press into bottom of 8x11 pan.
Beat eggs add 1/2 cup sugar, Blend with softened cream cheese. Add vanilla and mix until smooth.
Pour over crust and put in oven for 15 minutes at 350 degrees. Cool. Spread 1 can of blueberry pie filling over cheese mixture.
Serve with cream or ice cream.

Patriotic Pops

These are AWSOME!
Patriotic Pops
By: Ocean Spray

6 pops

3/4 cup Ocean Spray® Cranberry Juice Cocktail
3/4 cup Ocean Spray® White Cranberry Juice Drink
3/4 cup Ocean Spray® Blueberry Juice Cocktail
6 frozen pop molds, 3 ounces each
6 wooden craft sticks

Pour juice cocktail into molds.
Insert craft sticks and freeze for 4 hours or until completely firm.
To serve, dip outsides of molds into warm water to loosen.

Tamales Stuffed Peppers

Tamales Stuffed Peppers
6 green peppers
1 (15 oz.) can tamales in sauce
1 (15 1/2 oz.) can chili with beans
1 c. (4 oz.) shredded sharp natural Cheddar cheese
1/4 c. catsup
1/4 c. chopped onion
1 1/2 c. Tortilla chips,
crushed (3/4 c. crushed)
Cut peppers in half lengthwise; remove stems, seeds and membrane. Cook peppers in large amount of boiling, salted water for 5 minutes. Drain and salt insides lightly. Drain tamales, slice in 1/4-inch pieces. Combine chili, 1/2 cup of the cheese, the catsup and onion; fold in tamale pieces. Fill peppers with the chili mixture. Place peppers in electric skillet; pour hot water around peppers to depth of 1/4-inch.
Cover, simmer with vent open for 25 minutes or until filling is heated through and peppers are tender. Top peppers with the remaining cheese; sprinkle with crushed tortilla chips. Heat uncovered 1 or 2 minutes more or until cheese begins to melt.

Thursday, June 23, 2011

Plantation Crunch

Plantation Crunch

1 lb. candy melts (packaged candy for making your own candy in chocolate, white chocolate, or desired flavor)
2 tbsp. peanut butter
1/2 cup Spanish peanuts
2 cups rice crispy cereal

Melt candy melts and peanut butter. Stir until smooth. Combine peanuts and cereals in large bowl. Pour melted mixture over ingredients in bowl, stirring carefully to combine. Spread to about 1/4-inch thickness on large sheet of foil or waxed paper. When hard, break into pieces or cut into squares.

Nut Clusters

Nut Clusters

1 lb. candy melts (packaged candy for making your own candy in chocolate, white chocolate, or desired flavor)
4-6 cups nuts (salted peanuts, almonds, walnuts, pecans, cashews, or mixed nuts)

Melt candy melts. Combine nuts in large mixing bowl. Pour melted candy over top. Stir with fork or rubber spatula to coat all nuts. Drop by teaspoonfuls onto foil or waxed paper. (Bite- sized cereals or raisins may be substituted for some of the nuts.) Yield: 5 dozen.

Fruity PopSicles

Fruity PopSicles

Piña Colada: Puree pineapple chunks with coconut milk, sugar to taste, a
little nutmeg, cinnamon and vanilla.

Blueberry: Puree blueberries with just enough water to make the mixture
pourable, a little pepper, ground allspice and sugar to taste.

Peanut Butter-Banana: Puree bananas with a couple of tablespoons of peanut
butter, milk and a little vanilla.

Peaches and Cream: Puree peeled fresh or canned peaches along with sugar to

taste, some water, a little half-and-half, a pinch of salt and a touch of lemon juice.

Watermelon-Chocolat e Chip: Puree several cups of watermelon. Fold in mini
chocolate chips
and spoon into popsicles molds.

Creamy Banana: Puree bananas with a splash of lime juice and enough milk to
make it thick but pourable. Add a little chopped banana for texture and add
sugar to taste.

Cranberry-Orange: Puree canned cranberry sauce with enough orange juice to
thin mixture to a thick pouring consistency. Add sugar and ground ginger to

Tamarind: Combine about 2 cups of tamarind pulp (with pits) with 4 cups of
water and simmer until the pulp has separated from the pits and the mixture is
flavorful. Add sugar to taste and push through a sieve; discard pits.

Strawberry-Raspberry Yogurt: Puree strawberries with seedless raspberry jam

until smooth. Add plain low-fat yogurt, vanilla, and sugar to taste and whirl until combined.

Mango-Chile: Puree fresh mango with a little lime juice, a touch of chipotle
chile powder and a pinch of salt.

Pineapple: Puree chunks of pineapple (fresh or canned) with pineapple juice, a
little grated fresh ginger, lime juice, and sugar to taste.

O'Charley's Caramel Pie

O'Charley's Caramel Pie

1 large Graham Cracker Pie Crust
2 cans Eagle Brand Milk
1 small container of Cool Whip
1 small pkg. Chopped pecans
1 pkg. Nestle's mini chocolate chips

To make the caramel: Peel paper from cans of Eagle Brand Milk. Place
cans on their sides in a large pot and cover completely in cold water.

Slowly bring pot to rolling boil and boil for 3 hours making sure to
turn cans Every 30 minutes or so.Be sure you never leave cans boiling
on the stove Without checking them! At the end of 3 hrs. Allow cans to
cool for 1 hr. (at Least - this part is VERY important). Open cans of
Milk and spread into pie pan. Cover with Cool Whip. Sprinkle nuts and
chocolate chips all over the
Refrigerate for 8 hrs.

Coffee & Chocolate Popsicles

Coffee & Chocolate Popsicles

Mocha: Prepare hot cocoa using 2 heaping teaspoons of unsweetened cocoa
and 2 tablespoons semisweet chocolate to 1 cup of hot coffee;
sweeten to
taste with brown sugar. Add a splash of milk and freeze.

Chocolate Malt: Melt a 1/2 cup of semisweet chocolate in a cup of milk.
a tablespoon or two of malted milk powder and freeze.

Adventurous Popsicles

Adventurous Popsicles

Cucumber-Mint: Combine 3 cups of peeled and seeded cucumber, 1/2 cup
3 to 4 tablespoons of lime juice and 2/3 cup fresh mint leaves and puree.
through a strainer and freeze.

Margarita: Combine lime juice, tequila, agave nectar to taste and a little
orange juice.

Hibiscus: Steep several red zinger tea bags in boiling water until
Add sugar to taste, stirring until dissolved.

Lemon-Lavender Buttermilk: Make a sugar syrup of 1/3 cup sugar, 3
water and 1/4 teaspoon lavender; heat just until sugar has melted. Let
until cold. Strain and stir in 3 tablespoons lemon juice and 1 cup

Toasted Coconut: Gently warm coconut milk, add lemon, orange, and lime
cover and steep until cool. Meanwhile in a 350 degree F oven toast angel
coconut until golden brown. Strain and remove zest from coconut milk, then
in toasted coconut and sugar to taste.

Rice Pudding: Puree some cooked white rice with sweetened rice milk. Add a
little cinnamon and nutmeg, pour into popsicle molds and freeze.

Thanksgiving Pops: Place a can of pumpkin puree in a blender along with
brown sugar
to taste, cinnamon, nutmeg, allspice, ginger, a touch of
cloves and
enough milk to make a pourable mixture,

Vanilla-Caramel Pops: Combine 2/3 cup sugar and 1 tablespoon lemon juice
in a
skillet and cook over low heat until sugar has caramelized. Off heat add 2
milk (be careful, it will sputter). Return to heat and stir until sugar
has melted. Stir in 2 teaspoons vanilla extract and freeze.

Butter-Pecan: Saute 3/4 cup of chopped pecans in 3 tablespoons butter

golden brown and fragrant. Add a couple of cups of milk and light brown
taste and heat just until warm. Cover and let sit 30 minutes. Push through
strainer, stir in a teaspoon of vanilla extract and freeze.

Gingerale: Thinly slice enough fresh ginger to get 2 cups (no need to
Cook in 4 cups of water until nice and spicy. Add sugar to taste, and
bring to a
boil. Strain and freeze.



2 (14 oz) cans sweetened condensed milk
1 (9 inch) graham cracker crust
1 (8 oz) container frozen whipped topping, thawed
1 (1.4 oz) English toffee candy bar, coarsely chopped

Pour condensed milk in a 1 quart electric slow cooker. Cover and cook
6 to 7 hours or until mixture is the color of peanut butter, stirring
mixture with a wire whisk every 30 minutes. Pour into graham cracker
; cool. Spread whipped topping over top, and sprinkle with
chopped candy bar. Cover and chill. Yield: 1 pie.

Juicy Popsicles

Juicy Popsicles

Grapefruit-GrenadinGrapefruit-Grenadine: Combine pink grapefruit juice
and grenadine to give a nice blush.

Orange Julius: Combine orange juice, just enough half-and-half to make it
creamy, vanilla, and sugar to taste.

Spiced Carrot Cake: Gently heat carrot juice and add sugar to taste,
stirring until the sugar has dissolved. Stir in some ground ginger,
cinnamon, cardamom, and a pinch of salt.

Key Lime Pie: Combine sweetened condensed milk, a little grated lime zest,

lime juice, and a little vanilla extract.

Lemonade: Prepare your favorite lemonade making it extra strong; pour into
popsicle molds and freeze.

Pomegranate Sangria: Stir together pomegranate juice, orange juice and a
little lime juice. Add sugar if needed.

Sausage and Browns Breakfast Pizza

Sausage and Browns Breakfast Pizza

1 lb. pork sausage; browned, drained
1 cup hash browns
1 cup shredded cheese
4 eggs; cooked scrambled with 2 Tbsp. milk
8 oz. refrigerator crescent rolls

Spread crescent rolls in greased 9x13" pan, bringing dough
up along the edges. Seal seams. Spread sausage on crescent
rolls. Cover with potatoes, scrambled eggs and shredded
cheese. Bake at 375F for 20 minutes.

Blueberry-Pineapple Cream Cheese Stuff

Blueberry-Pineapple Cream Cheese Stuff

2 (3 oz.) pkgs. grape Jell-O
1 (16 oz.) can crushed pineapple
2 c. boiling water
1 (21 oz.) can blueberry pie filling
1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 c. nuts

Mix Jell-O and water; cool. Add blueberry pie filling and crushed pineapple. Pour into 8" x 11" dish. Set until firm. For the topping whip the cream cheese until smooth. Then add sugar, sour cream and vanilla. Stir in nuts. Spread on firm Jell-O. Serves 12.



1 pkg. chocolate chips
1 pkg. peanut butter chips
1 pkg. butterscotch chips
1 pkg. ripple potato chips, crushed
2 cups chopped peanuts
Melt chips in microwave. Stir and add potato chips and peanuts. Spoon
into miniature paper cups.
Makes approximately 5 dozen.

Clodhoppers Candy Recipe

Clodhoppers Candy Recipe

3 cups vanilla wafers*
2 cups chopped cashews
2 cups Golden Grahams cereal (crushed in small pieces)

Melt wafers in double boiler. Stir in the other two ingredients.
Spread on wax paper. When firm, break into small pieces.
*Variation: replace vanilla wafers with sugar-free white chocolate

If you use kool aide or gatorade

If you use kool aide or gatorade. Here is a frugal tip. Homemade gatorade recipe. Use one packet of flavored drink mix ( kool aide) I use generic. 1/2 cup of sugar and 1/2 tsp of salt. and 2 quarts of water. I have a 21 year old son who was paying big bucks at the convence store for gatorade. So i started making this instead to save him some money.

Or in our family since we have two diabetics and one pre-diabetic we use 13 generic splenda packets and 1/2 tsp of salt.

This is frugal because it allows you to cut in half the amount of sugar that you would normally use for a packet of kool aide.



4 tbs Thousand Island dressing
8 slices sourdough bread
8 strips bacon
12 oz cheddar cheese, shredded
2 tbs unsalted butter

Cook bacon in a skillet until crisp. Remove and drain on a paper towel lined plate. Wipe out skillet. Heat butter in skillet. Add 2 bread slices. Top each with one quarter of cheese and 2 strips bacon.
-Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing side down. Cook until cheese melts and bread is golden. Repeat to make 2 more sandwiches, then SERVE..

Chocolate Ice Cream Bars

Chocolate Ice Cream Bars

1 2 layer packaged chocolate cake mix
1/4 cup Butter
1/4 cup honey
1 + 2 eggs, separated
3/4 cups chopped nuts, optional
1 cup softened vanilla ice cream
1 cup or 6 ounces semisweet chocolate chips

Preheat oven to 350. Grease and flour the bottom of a 9x13x2" baking pan.

Beat the dry cake mix, butter light, oleo, 1 egg and the honey until mixed and crumbly. Press the crumbly mixture on the bottom of the pan. Sprinkle with the nuts and bake for 10 minutes.

Beat the 2 eggs until foamy. Add the ice cream and beat slowly until well mixed. Sprinkle the chocolate chips over the baked layer. Pour the ice cream mixture over the chips.

Bake for an additional 30 - 35 minutes or until the top springs back when touched.

Cool completely and cut into bars.

Little pots of caramel

Little pots of caramel

Makes 6

3/4 cup sugar
1 vanilla bean, split
1/2 cup milk
1/2 cup thick cream
3 egg yolks
Whipped cream and crushed praline*, to serve

Preheat the oven to 150°C.
Place 1/4 cup sugar and 1 tablespoon water in a saucepan over low
heat and stir to dissolve the sugar. Increase heat to medium and cook until
the mixture begins to turn a rich caramel colour. Add the vanilla bean and
cook for a few seconds. Carefully add the milk and cream (the mixture will
begin to spit), and stir over low heat to melt any stray pieces of caramel.
Turn off heat and set aside.
Beat egg yolks and remaining sugar in a bowl (don't over beat or the
mixture will be too frothy). Add the hot cream mixture to the eggs and stir
gently to combine. Pour through a fine sieve into a jug and allow to sit for
about 10 minutes. Use a spoon to remove and discard any froth that has
settled on the top.
Place six 100ml cream pots or oven-proof dishes in a roasting pan,
fill the roasting pan with hot water. Pour caramel into the pots and bake in
the oven for 25 minutes; the pots will have a slight wobble but will thicken
on cooling. Set aside to cool slightly, then refrigerate to chill. Serve
with cream and sprinkled with crushed praline.
* To make praline, double the quantity of caramel in the recipe (I.e
1/2 cup sugar). When mixture has caramelized use half to make the pots and
pour the remainder onto foil-covered baking tray. When cool, break into
shards by placing in a plastic bag and crushing with a rolling pin.

Ranch Style Chicken For Outdoor Grilling

Ranch Style Chicken For Outdoor Grilling
1/2 c. White vinegar
1/3 c. Salad oil
1 1/2 tsp. Worcestershire sauce
1/2 tsp. Minced onion
1 clove garlic, minced
3 tsp. Salt
1 tsp. Paprika
1 1/2 tsp. Tomato paste
6 to 8 drops liquid hot pepper seasoning
1/4 tsp. Dry mustard
3 broiler fryer chickens, cut up
Melted margarine
Twenty-four hours before using, blend all ingredients except chicken and margarine. Keep in refrigerator. Near serving time, brush chicken with melted margarine. Cook on preheated gas grill (or charcoal grill) set on high about 5 minutes, turning to brown evenly. Turn flame to medium low. Brush chicken with sauce. Cook, turning and basting frequently, until chicken is done, about 35 to 40 minutes.

Grilled Green Bean And Red Onion Salad

Grilled Green Bean And Red Onion Salad
1 1/2 lb. Green beans, trimmed
2 tbsp. Olive oil
Light the grill. Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted. Remove the beans from the grill and return them to the mixing bowl. Cover the salad tightly and refrigerate for several hours or dress it and serve right away.
1/4 c. Fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 c. Olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)
In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies. Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans. Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once.

Angel S'Mores Recipe

Angel S'Mores Recipe
This simple three ingredient recipe is really spectacular and so easy to make.
9x5" angel food cake loaf
1/2 cup miniature marshmallows
3 Tbsp. Milk chocolate chips

Cut angel food cake loaf into 8 slices crosswise. Cut a slit in each slice to form a pocket. Gently place 4-5 marshmallows and 5-6 chocolate chips in each pocket. Press gently to close. Grill on two sided grill for 2-3 minutes until cake is golden and marshmallows and chocolate chips are melted.

Pink Sunrise

Pink Sunrise

6 oz. pkg. strawberry gelatin
2 cups boiling water
2-1/2 cups frozen strawberries (two 10 oz. pkgs.)
1 medium banana, mashed
2 Tbs. lemon juice
1 cup heavy cream, whipped and sweetened to taste
Additional whipped cream or whipped topping
Partially thawed strawberries, optional

Dissolve gelatin in boiling water. Add frozen berries and stir until thawed.
Add bananas and lemon juice. Fold mixture into whipped cream. Pour into a 2
quart mold and chill until set. To serve, garnish with whipped topping and
slightly thawed berries.

Omit whipping cream and use a mixture of 1-1/2 cups sour cream and 1/2 cup
mayonnaise instead. Pour into a square dish to set. Cut in squares and serve
on lettuce leaves with a dab of mayonnaise and partially thawed berries on top
as a garnish.



1 cup plus 3 T. unsifted flour
1 cup uncooked, quick oats
3/4 cup brown sugar
1/2 T. baking soda
3/4 cup melted butter
1 T. salt
1 12-oz. jar caramel topping
1 (6oz) pkg chocolate chips
1/2 cup chopped nuts

Mix 1 cup flour and next 5 ingredients. Beat until well mixed.

Evenly pat into ungreased 13x9" baking dish. Bake 10 minutes
at 350 F.

Meanwhile, stir caramel topping and 3 T. flour until mixed.

Remove pan from oven. Sprinkle with chocolate chips and nuts.
Drizzle on caramel mixture. Return pan to oven and continue
baking another 20-25 minutes. Cool before cutting into squares.
Freezes well.



1/4 cup all purpose flour

1/4 cup brown sugar

1/8 teaspoon baking powder

2 tablespoons cocoa powder

3 tablespoons milk

1 tablespoon butter (room temperature)

1 tablespoons pecans (optional)

2 tablespoon chocolate chips

In a small microwave safe bowl, mix everything together until

smooth (mixture will be very thick). Cook in the microwave.

Now here comes the only tricky part of the recipe. Total cooking

time in the microwave is one to two minutes depending on how

powerful your microwave is. You will have to watch yours

carefully the first time you cook this treat, so you don't over

bake it (use the toothpick test for doneness the first time).

Let the baked brownie sit for about a minute.

Nutter Butter Bon Bons

Nutter Butter Bon Bons

1 (18-oz.) jar creamy peanut butter
1 cup butter softened
3 cups Golden Grahams cereal, crumbed in food processor
4 cups powdered sugar
1 (6 oz.) package butterscotch morsels or 1/2 cup.

Beat peanut butter and butter at medium speed until smooth and creamy
with electric mixer. Add cereal crumbs and powdered sugar by hand with
spoon until well-blended. Using a melon scoop, shape into one-inch
balls. Cover and chill one hour. Melt butterscotch morsels in microwave-
safe dish until creamy and smooth. Drizzle over bon bons.

Campfire Yum-Yums

Campfire Yum-Yums

1 angel food cake
1 can crushed pineapple
Brown sugar

Cut angel food cake into slices about 1/2-inch thick. Place in foil.

Spoon pineapple, juice and all, over cake. Sprinkle with brown sugar.

Cake can be made in large or individual packets. Close foil packets
and cook in coals until warm.

Baked Honey Chicken Wings

Baked Honey Chicken Wings

2 lb. chicken wing drumettes
1/2 cup sugar
1/2 cup soy sauce
1/2 cup oil
1/4 cup honey
1/4 cup sherry
1 clove garlic, minced
1 TB ground ginger

Combine sugar, soy sauce, oil, honey, sherry, garlic and ginger in a
large zipper lock bag.

Add chicken to bag, seal and shake bag to coat wings. Let wings marinate for 3 to 4 hours or overnight.

Arrange wings in a baking dish. Bake at 350º F., for 30 minutes, basting as needed with marinade.

4 servings



1 (18 oz) package yellow cake mix
2 packages active dry yeast
2 1/2 cups warm water (105-110 degrees F)
1/2 teaspoon salt
5 cups unbleached all-purpose flour
4 Tablespoons melted butter (for tops)

Combine cake mix and yeast. Next, combine water and salt. Add cake
mixture to water and salt mixture. Add flour last. Mix well and knead
lightly. Let rise 1 hour.

Knead lightly again, pat out and cut for rolls. Place on greased
baking sheet or in greased cake pans. Let rise until double.

Bake at 375 degrees F. When brown, brush with melted butter and bake
a little longer.

Makes 24 Rolls

Monday, June 20, 2011

Cherry Twinkie Jubilee

Cherry Twinkie Jubilee

14 Hostess Twinkies
2 boxes cherry gelatin(small size)
2 boxes vanilla instant pudding (small size)
2 cups hot water
1 cup milk
1 tub whipped topping; 8 oz.
1 jar maraschino cherries cut into pieces

Line 13x9" cake pan with Twinkies. Mix gelatin with hot water. Stir in cherries. Pour over Twinkies. Mix pudding with cold milk. Pour over dessert and top with whipped topping. Decorate with cherries and refrigerate

Frozen Pineapple Upside Down Cake

Frozen Pineapple Upside Down Cake

1 - 20 oz can pineapple rings in juice, drained, juice reserved
5 fresh cherries, pitted, or raspberries
3 large egg yolks, at room temperature (see Kitchen Tip)
6 Tbsp packed light brown sugar
2 large egg whites, at room temperature
1/2 cup sugar
1/2 tsp cream of tartar
1/2 cup heavy cream
7 oz angel food cake, (see NOTE)

Coat a 9" spring form pan with cooking spray; set it on a large plate.
Blot 5 pineapple rings dry with paper towels; arrange in a circle in the
bottom of the pan. Place a cherry (or raspberry) in the center of each
pineapple ring.

Place the remaining pineapple and the reserved juice in a blender; blend
until smooth.

Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an
electric mixer on medium speed until thick, pale brown and fluffy, 3 to
5 minutes. Beat in the pineapple puree, scraping down the sides as

Bring 1" of water to a slow simmer in a large saucepan. Place the bowl
of pineapple mixture over the simmering water and beat on medium speed
until thick, doubled in volume and an instant-read thermometer registers
160 degrees F., 5 to 8 minutes. Remove from the heat (be careful of the
escaping steam) and continue beating on medium speed until room
, 8 to 10 minutes. Set aside.

Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in
another 3 quart stainless steel bowl on medium speed until foamy. Bring
the water in the saucepan back to a slow simmer, set the bowl of egg
over it, and continue to beat on medium speed while moving the
mixer around, until the mixture is glossy and thick, about 3 1/2
minutes. Increase the speed to high and continue beating over the heat
until very stiff and glossy, about 3 1/2 minutes more (the eggs will be
at a safe temperature, 160 degrees F., at this point). Remove from the
heat (be careful of the escaping steam) and continue beating on medium
speed until room temperature, 3 to 5 minutes. Whisk the meringue into
the reserved pineapple mixture until smooth.

Clean and dry the beaters one more time. Beat cream in a medium bowl
with an electric mixer on high speed until soft, droopy peaks form, 30
seconds to 1 minute. Fold the whipped cream into the batter. Pour the
batter over the pineapple slices in the pan.

Cut angel food cake into nine 3/4" thick slices. Lay the slices over the
batter, completely covering the top. Cover with plastic wrap and freeze
for at least 8 hours.

Remove the cake from the freezer and let stand at room temperature for
10 minutes. Run a knife around the edges. Invert the pan onto a large
serving plate and rap gently on the counter to loosen the cake. Remove
the pan sides, then carefully remove the pan bottom. If the bottom does
not release easily, place a towel soaked in hot water on it for a
minute, then try again.

NOTE: To get the most volume from beaten eggs, it's best for them to be
at room temperature. Either set the eggs out on the counter for 15
minutes or submerge them in their shells in a bowl of lukewarm (not hot)
water for 5 minutes.

To make it easier to thinly slice the angel food cake (Step 7), place it
in the freezer while preparing the filling.

MAKE AHEAD: Tightly wrap and store in the freezer for up to 2 weeks (do
not refreeze).

Honey Roasted Mix

Honey Roasted Mix

6 cups popcorn
1 - 5 oz can wide chow mien noodles
1 cup honey roasted peanuts
5 Tbsp butter
3 Tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp cinnamon

In large roasting pan, mix popcorn and chow mien noodles. Melt butter
and sugar together, stir in vanilla and cinnamon. Pour over popcorn,
toss to coat.

Bake in a preheated 250 degrees F. oven for 1 hour, stirring every 20

Add nuts. Spread on paper towels to cool. Store airtight.

Makes: 11 cups

Easiest Peach Cobbler Ever

Easiest Peach Cobbler Ever

Serves 4
1 cup flour
3/4 cup sugar
2 teaspoon baking powder
1/8 teaspoon nutmeg, cinnamon or pumpkin pie spice, or to taste
1 cup milk
1 large can peaches, drained, juice reserved

Whisk together flour, sugar, baking powder spices and milk. Melt 1 stick of
margarine in the bottom of a 9x13 inch baking dish. Pour flour/milk mixture
into dish. Spoon peaches over mixture and pour 1/4 cup of peach juice over
the top. Bake in preheated oven at 400 degrees for 10 minutes. Reduce heat
to 375 degrees for 30 minutes.

This is it, seriously! Dust with a mixture of cocoa powder and powdered sugar
for a super fast topping. Serve with berries and whipped cream.

Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

1 1/2 pounds boneless, skinless, chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces shredded ham

1 1/8 cups butter
11 tablespoons all purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cups chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon salt

Cook chicken in pan or Dutch oven with 1/2 cup broth
and small amount of water. Cool and cut into bite size
. Save broth. Cook lasagna noodles with salt and
oil. Drain and spread on waxed paper. Melt butter, add
flour, cook and stir slowly; add milk, half and half
and broth. Cook until boiling, stirring constantly.
Add cheese and parsley. Grease a 9 x 13 inch pan.
Spread a little sauce on bottom of pan and layer
noodles, about 6, sauce, chicken and ham. Repeat 3
times ending with sauce. Bake at 350F for 30 minutes

Serves 12.

Sausage and Biscuit Strata

Sausage and Biscuit Strata

1 pound roll sausage
6 prepared biscuits, split and buttered
1 cup shredded cheddar cheese
8 eggs
1 1/2 cups milk
1/2 cup pancake syrup

Crumble sausage into large skillet. Cook over medium heat until browned,stirring occasionally. Drain off any drippings. Spoon into greased 13 x 9 inch baking dish; top with biscuits, split sides down, and sprinkle with cheese. Whisk eggs, milk and pancake syrup in large bowl until blended. Pour over biscuits. Cover; refrigerate 8 hours or overnight. Preheat oven to 350F. Bake 60 to 70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot.

Orange Twist Cake

Orange Twist Cake

2 (15 ounce) cans mandarin oranges
1 (18.25 ounce) box French vanilla cake mix
3 eggs
1/3 cup vegetable oil

Preheat oven to 350 degrees. In large bowl, pour 1 can mandarin oranges with juice. Drain remaining can of oranges, add to bowl. Add cake mix, eggs, and oil. Mix well. Pour batter into greased 13x9 inch baking pan. Bake 35 to 40 minutes. Cool. Frost with cream cheese frosting or whipped topping.

Breakfast Sausage Hash

Breakfast Sausage Hash

1 medium onion chopped
1/4 cup butter
4 cups peeled, and sliced cold bake potatoes
1 pound sausage browned, and crumbled
2 teaspoons Worcestershire sauce
1 tablespoon chopped parsley
Salt, and pepper to taste
8 beaten eggs
1 cup grated cheddar cheese

In a large pan cook the onions, and butter until transparent.
Add the potatoes turning oftener medium heat until browned.
Add the sausage, Worcestershire sauce, parsley, salt, and pepper.
Heat, pour the eggs over top, and cook until the eggs start to set.
Serve with grated cheese over the top.

Grilled Pork Chops with Chimichurri

Grilled Pork Chops with Chimichurri
Serves 4

The extra thickness and the bone make these chops an excellent choice for grilling as they're less likely to dry out than thinner or boneless cuts. We've paired this succulent pork with a simple, mild chimichurri (fresh herb sauce) that complements without overwhelming. This recipe makes enough sauce that you'll have some leftover; try it on potatoes, grilled vegetables or eggs.

For the Chimichurri Sauce:
1 cup packed flat-leaf parsley leaves
1/2 cup packed cilantro leaves
2 tablespoons chopped white onion
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crushed red chile pepper
1/2 teaspoon fine sea salt

For the Pork Chops:
4 thick-cut (1 1/2-inch-thick) bone-in pork chops (14 to 16 ounces each)
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper

For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside.

Prepare a gas or charcoal grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up). Brush chops all over with oil and sprinkle with salt and pepper. Grill, turning once or twice, until just cooked through, about 15 minutes. Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly. Let rest 5 minutes; serve with the chimichurri on the side.

Honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken

1 lb. potatoes cut into wedges
2 lbs. chicken
6 medium carrots, sliced
2 tablespoons olive oil
1 1/2 tablespoons honey
3 tablespoons mustard
1 teaspoon rosemary
2 heads garlic
salt and pepper, to taste

Preheat oven to 425° F.

In a shallow pan, toss potatoes and carrots with oil, salt and
pepper. Peel the garlic heads and remove the cloves, add to
vegetables and top with rosemary.

Arrange the chicken pieces among the vegetables and bake uncovered
for 30 minutes.

Stir together the mustard and honey, and spread over chicken. Stir
vegetables, return chicken to pan, place back into the oven and bake
10 - 20 minutes, until chicken is cooked and vegetables are tender.

Scatter the remaining garlic (or to taste) over the remaining
contents of the pan.

Serves: 4

Grilled Salmon and Lemons with Herbs

Grilled Salmon and Lemons with Herbs

Any leftover salmon is great in green salads, pasta salads, omelets or sandwiches.

4 teaspoons extra-virgin olive oil, plus more for the grill
1 (2 1/2-pound) skin-on side of salmon, pin bones removed
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
4 lemons, halved
2 tablespoons mixed chopped herbs such as tarragon, marjoram, thyme and parsley

Oil grill grates, then preheat grill to medium-high heat. Meanwhile, brush salmon all over with oil and sprinkle with salt and pepper. Arrange salmon on grill, skin-side down and cook, gently flipping once, until golden brown on both sides and cooked to desired doneness, up to about 15 minutes total. To flip the salmon, use two large spatulas. Or use a rimless baking sheet to help you flip the salmon and slide it back onto the grill to cook on the second side.

Meanwhile, arrange lemons on grill, cut-sides down and grill until deep golden brown and fragrant, 5 to 7 minutes. When done, carefully transfer salmon to a large platter, scatter herbs over the top and serve with lemons on the side for squeezing.

Smoky Corn and Jalapeno Dip

Smoky Corn and Jalapeno Dip
Yields 2 cups (about 8 servings)

2 large ears of corn, husks on
2 jalapeno peppers
1/2 cup mayonnaise (I prefer Duke's Light)
1/2 cup sour cream (I prefer light)
1/2 cup grated cheddar cheese
1/2 cup grated pepper jack cheese
1/4 teaspoon Pimentón de La Vera (smoked paprika)
1/4 teaspoon kosher salt, or to taste

Set grill to medium high heat. Grill the corn with the husks on for 20 minutes, rotating every 5 minutes, until outsides are lightly charred. In the last 5 minutes, add the jalapeno peppers and cook until lightly blackened.
Remove the husks and silks from the corn and cut the kernels off of the cob. Seed and mince the jalapeno peppers, reserving seeds if more heat is desired.
In a large bowl, mix corn, jalapeno, mayonnaise, sour cream, cheddar, and pepper jack until well combined. Add smoked paprika and kosher salt. Taste for seasoning and adjust if desired.
Chill until ready to use. Serve with classic potato chips (my preference) or tortilla chips.

Cherry Limeade Poke Cake

Cherry Limeade Poke Cake

1 box white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 box (4-serving size each) cherry-flavored gelatin
1 cup boiling water

1 container (12 oz) Whipped fluffy white frosting
1 teaspoon grated lime peel
Maraschino cherries, if desired
Lime peel twists, if desired

Heat oven to 350°F (325°F. for dark or nonstick pan.). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl beat cake mix, soda, oil, egg white and 1 tablespoon lime peel with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.
In small bowl, mix frosting and 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with cherry and lime twists.