Thursday, January 17, 2013
Half-way to heaven peanut butter cookies This recipes is nearly all in halves, which makes it super easy to remember, Good stuff and so YUMMY! For the cookies: 1 1/2 cups quick oats 1/2 cup flour 1/2 cup sugar 1/2 cup brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods) 1/2 cup unsalted butter, softened 1 egg For the filling: 1/2 cup confectioner’s sugar 1 cup smooth peanut butter* Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet. While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes. On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da! *do not use natural p.b. for this part- the frosting will come out thick and heavy
Tuesday, January 15, 2013
CINNAMON ROLL CUPCAKES 1 Yellow Cake Mix 1 Cup brown sugar 1 1/2 teaspoon ground cinnamon Preheat the oven to 350 F. Line 24 cupcake pans with liners. Prepare the basic yellow cake batter. Use the recipe above or store bought cake mix. Fill each cupcake liner 1/4 full with batter. Mix the brown sugar and cinnamon in a small bowl. Sprinkle 1 teaspoon of cinnamon mixture all over the cupcake batter. Fill each cupcake liner again until 2/3 full, but no more. Sprinkle another teaspoon of cinnamon sugar. Using a toothpick, swirl the cinnamon sugar all over the cupcake. Bake for 15 mins, or until a toothpick comes out clean. Cool on a rack. FROSTING: 8 oz block of cream cheese, softened 1 stick of butter 1 teaspoon of vanilla extract 2 cups of powdered sugar In the bowl of a mixer, using paddle attachment, cream butter with sugar until fluffy. Add cream cheese and vanilla. Beat until combined, about 2 minutes. Frost cupcakes. GLAZE: 1 stick of butter 1 cup brown sugar 1 1/2 teaspoon cinnamon In a small saucepan over medium heat, melt butter with sugar and cinnamon until combined and pourable, but not boiled. Let cool for a minute and drizzle over frosted cupcakes
Beef and Noodle Casserole 2 cups cooked egg noodles 1 pound ground beef 1 can (15 oz.) tomato sauce 1-2 cloves garlic, minced salt and pepper 1 package (4 oz.) cream cheese, softened 1 cup sour cream 2 green onions, chopped 1 cup grated cheddar cheese Preheat oven to 350 degrees F. Spread cooked noodles in the bottom of a medium casserole dish (2 quart). In a frying pan brown ground beef and garlic. Drain and discard fat. Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt and pepper to taste. Pour meat mixture over the noodles in casserole dish. In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir in green onions. Spread over meat mixture. Sprinkle cheddar cheese over top of the cream cheese. Bake, uncovered, for 35 minutes.
Country Pork Chop Supper It doesn't get much easier than this quick and hearty all-in-one slow cooker meal. And it doesn't get much tastier, either! And so yummy! 6 boneless pork loin chops (1/2 inch thick and 4 ounces each) 2 jars (12 ounces each) pork gravy 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 tablespoons ketchup 1 tablespoon minced chives 1 teaspoon pepper 1 teaspoon soy sauce 1/2 teaspoon seasoned salt 3 medium potatoes, peeled and quartered 1 package (16 ounces) frozen mixed vegetables Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender. Yield: 6 servings.
Monday, January 14, 2013
QUADRUPLE LAYER CHOCOLATE CHEESECAKE KIT KAT BARS These are Amazing have to share,,,,Enjoy!!! Line 8×8 pan with nonstick foil and preheat oven to 350 degrees. Crust 1 1/2 cups of graham cracker crumbs 1/2 cup sugar 8 tablespoons of butter Melt butter in the microwave and stir in the crumbs and sugar. Press into the bottom of the pan and bake 10 mins. Let cool. Chocolate cheese cake layer 12 oz cream cheese, room temp ¾ cup cocoa powder 1/3 cup sugar 1 egg 6 Kit Kat packages or lots of snack sized ones Once crust is cool, line bottom of pan with Kit Kats. Electric mix cream cheese and sugar until smooth. Add cocoa. Add egg. Once smooth, spread carefully over kit kats with offset spatula. Bake at 350 for approx. 35 mins. Let cool. Chill. Make Chocolate layer by microwaving: 10 ounces dark chocolate chips and 8T. butter. When smooth, spread on cheesecake layer and chill. For the White chocolate design, I melted white Merckens disks and piped straight lines from left to right. Then, run a toothpick vertically from top to bottom and switch to bottom/top, alternating the direction for each line.
DEATH BY COOKIE makes about 2 dozen 1 cup + 1 Tbsp all-purpose flour 1/4 cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp salt 8 ounces semi-sweet chocolate chips 2 eggs 1 tsp vanilla extract 5 Tbsp unsalted butter, softened to room temperature 3/4 cup light brown sugar 1/4 cup sugar 1 cup dark chocolate chips 1/2 cup milk chocolate chips 1/2 cup semisweet chocolate chips Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. Melt the 8 ounces of chocolate chips in the microwave until smooth. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric mixer, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars. Mix in the beaten egg/vanilla until incorporated. Add the chocolate and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool. Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!!!!
Nutella popsicles These Nutella popsicles are made with just two ingredients. They taste a bit like a chocolate Paddle Pop but you can make them at home and the kids will love them 1 cup full cream milk 1/3 cup Nutella Gather all ingredients and popsicle moulds. Place the milk and Nutella in a blender and blend until thoroughly combined. Pour into a popsicle molds. Freeze and serve
Sunday, January 13, 2013
Smores Stuffed Bananas Bananas Marshmallows Chocolate Chips Cinnamon Toast Crunch Cereal, or Golden Grahams Cereal Or just plain crushed graham crackers "A banana is sliced down the middle and stuffed to the max with marshmallows and chocolate chips. Wrap it in foil and throw it on a grill for a couple of minutes to get a warm, decadent banana melt. A handful of crushed Cinnamon Toast Crunch cereal on top is all you need to add the graham cracker element of your s’more and the perfect amount of crunch to compliment the gooeyness of everything else. You’re gonna need a spoon for this one … that’s the only way to make sure you get every last morsel of chocolate and melted marshmallow. And it wouldn’t be a s’more if you didn’t get messy. If you can eat this melt using less than five napkins, you are my hero. No grill?No worries. Just throw the foil wrapped banana straight on the cooking rack in a 400-degree oven for 5-6 minutes to get the same delicious result. These are also a classic campfire fave! Just add them to your fire for 3-5 minutes and remove carefully with tongs when the chocolate and marshmallow are melted." ~Frisky Smores Stuffed Bananas :) Bananas - Marshmallows - Chocolate Chips - Cinnamon Toast Crunch Cereal, or Golden Grahams Cereal Or just plain crushed graham crackers "A banana is sliced down the middle and stuffed to the max with marshmallows and chocolate chips. Wrap it in foil and throw it on a grill for a couple of minutes to get a warm, decadent banana melt. A handful of crushed Cinnamon Toast Crunch cereal on top is all you need to add the graham cracker element of your s’more and the perfect amount of crunch to compliment the gooeyness of everything else. You’re gonna need a spoon for this one … that’s the only way to make sure you get every last morsel of chocolate and melted marshmallow. And it wouldn’t be a s’more if you didn’t get messy. If you can eat this melt using less than five napkins, you are my hero. No grill?No worries. Just throw the foil wrapped banana straight on the cooking rack in a 400-degree oven for 5-6 minutes to get the same delicious result. These are also a classic campfire fave! Just add them to your fire for 3-5 minutes and remove carefully with tongs when the chocolate and marshmallow are melted.
Tuesday, January 8, 2013
Easy Smores Pie 1 graham cracker crust 1 (8 ounce) jar marshmallow cream 1 (3 1/2 ounce) pkg. instant chocolate pudding 2 cups milk 1 (8 ounce) container cool whip Spread the marshmallow cream in the bottom of the pie crust. Make the chocolate pudding and spread on top of the marshmallow cream. Cover the pudding with cool whip and garnish with chocolate chips and crumbled graham crackers.
Not a cake, but I have made a microwave bread pudding in a mug: 1 egg 1/4 cup coconut 1/2 cup milk 2 Tablespoons sugar 1 Tablespoon butter or margarine, softened 1/2 teaspoon vanilla extract Fill the mug with pieces of stale bread. I sometimes use old frozen hamburger buns dried out under the broiler. Mix together the above list of ingredients and pour over the pieces of bread, soaking them thoroughly. You may need to adjust the ingredient measurements, depending on the size of your mug. Microwave for about 3 minutes. Sprinkle with cinnamon. Maybe a little whipped cream.
Monday, January 7, 2013
LIME SLAW WITH TACOS Makes 4 servings. 8 count pkg flour tortillas, warmed 1 tbs chili powder 1 tsp sugar or Splenda 1/4 cup lowfat sour cream 4 pork chops Salt and Pepper 2 limes, 1 zested and juiced, 1 cut into wedges 2 1/4 cups coleslaw mix HEAT a grill or grill pan. In a bowl, stir together coleslaw, sour cream, lime zest, lime juice, and sugar, season with salt and pepper. In a bowl, combine chili powder and 1/2 tsp salt, rub mixture on pork. GRILL pork until browned, transfer to a cutting board, let stand 3 min. Debone pork chops, then thickly slice meat against the grain on diagonal. Divide among tortillas, top each with some of the slaw. SERVE with lime wedges.
Sunday, January 6, 2013
Stuffed Apple Salad 1 1/2 cups sugar 2 cups water Red cinnamon candies Red food coloring 6 apples 2 packages cream cheese, softened 1/2 cup chopped pecans or walnuts Crisp lettuce leaves Combine sugar, water, cinnamon candies and a few drops of red food coloring; bring to a boil. core and peel apples. Cook apples in syrup until tender but still firm; apples should be a rosy pink when done. Remove apples from syrup; drain and cool. Beat cheese well; add nuts. Stuff apples. Serve on crisp lettuce leaves. Makes 6 servings
A good way to warm your tummy Cajun Tamale Pie 1 pound ground chuck One 16 oz can stewed tomatoes One 16 oz can blackeye peas with jalapenos 1 med size onion, chopped 1 tsp salt 1 pkg cornbread mix (I use Jiffy) Brown ground beef, add tomatoes blackeye peas, onion and salt. Mix well and pour into oiled baking dish. Mix cornbread according to directions on package, then pour cornbread mixture over ground meat and bake about 30 minutes or until cornbread is done in 350F oven.
Caramel Corn Chex 1 cup butter 2 cups brown sugar 1/2 cup light corn syrup 1 lb. corn chex cereal Boil butter, sugar and syrup for 1-1/2 minutes. Pour over cereal in brown paper bag. Microwave 4 minutes, shaking after each minute. Spread on wax paper until cool.
Pina Colada Wedges 1 pkg. cream cheese, softened, 8 oz 1/3 cup sugar 2 T. rum or 1/2 t. rum extract 3 1/2 cups thawed whipped topping, divided 1 can crushed pineapple in syrup, 8.25 oz 2 2/3 cups coconut flakes, divided Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of whipped topping, pineapple with syrup and 2 cups of the coconut. Spread in 8 inch round layer pan lined with plastic wrap. Invert pan onto serving plate; remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges. Garnish with pineapple and cherries if desired.
Friday, January 4, 2013
Crunchy Caramel Apple Pie Pie: 3 T. flour 1/2 c. sugar 1 tsp. cinnamon 1/8 tsp. salt 6 c. apples, thinly sliced, peeled 1 (9") deep dish pastry crust 1 recipe crumb topping (below) 1/2 c. pecans, chopped 1/4 c. caramel topping Crumb Topping: 1 c. packed brown sugar 1/2 c. quick-cooking oats 1/2 c. flour 1/2 c. butter Pie: Stir together flour, sugar, cinnamon and salt. Add apple slices and gently toss until coated. Pour into pie shell. Sprinkle crumb topping over apple mixture. Place pie on cookie sheet. cover edges with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more. Remove from oven. Sprinkle pie with chopped pecans. Drizzle with caramel topping. Serve warm. Crumb Topping: Stir together brown sugar, oats and flour. Cut in butter until topping resembles coarse crumbs.
PUMPKIN UPSIDE DOWN CAKE 2 large eggs 2 cans (16 oz. ea.) pumpkin 1 1/4 cups sugar 1 can evaporated milk 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground Ginger 1 pkg. yellow cake mix 3/4 cup butter, melted 1 cup chopped pecans Whipped Cream (optional) Preheat oven to 350 degrees. Mix eggs, pumpkin, sugar, milk, cinnamon, nutmeg and Ginger in large bowl. Stir until well combined. Pour into ungreased 9 x 13 inch pan. Sprinkle dry cake mix evenly over filling in pan. Drizzle butter evenly over cake mix. Bake 45 minutes. Remove from oven and sprinkle nuts on top. Return to oven and bake 15 minutes longer or until golden brown on top. Cool and serve with whipped cream.
Dipped Peanut Butter Cookies Baking mix makes these soft, moist cookies a snap to stir-up, yet they're pretty enough for parties. 1 cup peanut butter 1 can (14 ounces) sweetened condensed milk 1 egg 1 teaspoon vanilla extract 2 cups biscuit/baking mix 3/4 to 1 pound milk chocolate candy coating, coarsely chopped 1 tablespoon shortening In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour. Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350 for 8-10 minutes or until golden brown. Cool on wire racks. In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. Yield: about 5 dozen. Note: Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds
FRESH FRUIT CHIFFON PIE 1 (9 inch) graham cracker pie shell 1 (3 oz.) box Jello gelatin dessert 1 (8 oz.) container non-dairy whipped topping Fresh fruit in season: Strawberries, raspberries, etc. Do not add fresh or frozen pineapple or kiwi fruit as Jello will not set. Pick gelatin flavor to match your fruit. In large bowl, dissolve gelatin in 1 cup boiling water. Add 1/2 cup cold water. Chill until gelatin is like thick syrup. Beat in whipped topping, saving some for garnish if desired. Add about 1 cup fruit cut into small pieces. No need to cut up raspberries. Stir until blended. Turn into pie shell. Chill until firm. Garnish with extra topping and fruit if desired. Make lemon or lime without fruit in it and garnish with lemon or lime twists.
EASY FRUIT YOGURT PIE 1 packet Knox gelatin 2 (8 oz.) fruit yogurts 1/8 tsp. ground cinnamon Ready Graham Cracker pie crust 2 c. in any combination: strawberries, kiwi, peaches, mandarin oranges, blueberries, or raspberries In small pan, sprinkle Knox gelatin over 1/4 cup cool water; let stand 1 minute. Stir over low heat until completely dissolved. In blender mix 2 fruit yogurts and 1/8 teaspoon ground cinnamon. Continue blending and add gelatin through feed cap gradually. Pour into pie crust. Decorate with 2 cups sliced fruit after chilling pie for 3 hours.
Cheeseburger Crescent Casserole 1 lb ground beef, cooked, drained 1/2 cup ketchup 1/4 cup dill pickle relish 1 & 1/2 cups shredded American cheese (6 oz) 1 can (8 oz) refrigerated crescent dinner rolls Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese. Bake 15 to 20 minutes or until cheese is melted
FRUIT SALAD WITH CHERRY PIE FILLING 2 cans fruit cocktail (undrained) 1 can pineapple tidbits (drained) 1 can cherry pie filling 1 can sweetened condensed milk 1 lg. Cool Whip 1/2 pkg. miniature marshmallows (optional) Mix and let set in refrigerator overnight. Will keep for couple of days.
Nutella Swirled Peanut Butter Banana Bread 3 very ripe bananas, mashed 1/2 cup creamy peanut butter 1/4 cup canola oil 1 egg 1/3 cup sugar 1/4 cup brown sugar 1.5 cups white whole wheat flour 1/2 teaspoon baking soda 1.5 teaspoons baking powder 1/2 teaspoon salt 3/4 cup Reese's mini peanut butter cups 1/3 cup semi-sweet chocolate chips 3 heaping tablespoons Nutella Preheat oven to 350F. Spray loaf pan with nonstick spray. Set aside. In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars. Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. DO NOT OVERMIX. Fold in Reese's Mini cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife. Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
Thursday, January 3, 2013
Seven Layer Cookies 1/2 cup margarine 1 cup graham cracker crumbs 1 cup flaked coconut 6 ounces butterscotch bits 6 ounces chocolate chips 1/2 cup chopped nuts 1 can sweetened condensed milk Preheat oven to 350 degrees. Melt margarine and put in 13x9 pan. Sprinkle graham cracker crumbs over margarine. Spread flaked coconut over crumbs. Pour butterscotch bits over coconut. Pour chocolate chips over butterscotch bits. Sprinkle chopped nuts over all. Slowly pour sweetened condensed milk over all. Bake for 20-25 minutes
Crock Pot Creamy Chicken Delight 4-6 frozen skinless boneless chicken breasts 1 8 oz. container of sour cream - you can use light sour cream. 1 packet of dry Onion soup mix 2 cans cream of mushroom soup 1 8 oz pkg. mushrooms Put frozen chicken breasts in crockpot, mix other ingredients in a bowl and pour over frozen chicken and cook on low for 6-8 hours.
Wednesday, January 2, 2013
Lazy Lasagne 1 cup spaghetti sauce 1/2 cup cottage cheese 3/4 cup shredded mozzarella cheese 1 1/2 cups cooked wide noodles 2 Tbsps. grated parmesen cheese Warm yhe spaghetti sauce:stir in cottage cheese and mozzarella. Fold in noodles. Pour into 2 greased 2 cup casseroles sprinkle with parmesen cheese. Bake uncovered at 375o for 20 minutes or until bubbly. Yeild 2 servings