Sunday, July 28, 2013
Donut Balls 1 egg beaten 1/3 cup sugar 1/2 c milk 1 Tb oil 2 tsp baking powder 1/4 tsp salt 1-1/2 cups flour 1/2 tsp cinnamon Combine first four ingredients,Stir in dry ingredients .Drop by Tablespoon into hot oil and brown in both sides.Cool on paper towels.Roll in powdered sugar or white sugar.Can easily be doubled and can use 1/2 wheat flour if desired.
POOR MAN'S FROSTING 1 cup milk 5 tablespoons all-purpose flour 3/4 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 1/8 teaspoon salt Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake.
A SLICE OF HEAVEN CAKE 1 package devil's food chocolate cake or german choc. cake mix 1 14oz can sweetened condensed milk 1 jar caramel topping 1 8oz tub cool whip 4-5 snickers bar (my favorite) you can use skor, heathbar, or mini reeses Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!
Made biscuits and they turned out great,,I love fast and yummy recipes 2 cups flour 1 Tablespoon sugar 1 tablespoon baking powder 1 teaspoon salt 3/4 cup shortening 1 cup milk Mix dry ingredients, add shortening, mix till it looks like crumbs. Add milk. Knead on a floured surface. Roll and cut. Bake at 425 for 12 to 15 minutes.
JELLO SHAVED ICE 1 cup boiling water 2 cups sprite or similar soda pop 1 four serving size any flavor Jello Into a square cake pan, whisk the Jello into the boiling water until dissolved. Stir in the soda pop. Freeze for at least 4 hours or overnight. Use a cookie or ice cream scoop to shave the ice. Serve immediately.
Saturday, July 27, 2013
LAZY DAY LASAGNA 1 1/2 (26-oz) jars marinara sauce (your favorite) 3 (13-oz) packages frozen ravioli 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry 8 oz grated mozzarella cheese 1/2 cup grated Parmesan cheese Preheat oven to 375°F. Spread a thin layer of sauce in a 9-by-13-inch or large round baking pan. Arrange ravioli in a single layer, then add half the spinach, half the marinara, and half the mozzarella. Repeat layers. Top with Parmesan cheese. Cover pan with foil. Bake for 35 minutes. Uncover and bake for 15 minutes more, or until cheese is melted and pasta is cooked. Let stand for 5 minutes.
Pina Colada Poke Cake For the Cake: 1 box butter cake mix, plus ingredients to make cake 1 14-ounce can sweetened condensed milk 1 15-ounce can cream of coconut (NOT coconut milk) - this can usually be found in the drinks/mixers aisle of your local grocery store 1 15.25-ounce can crushed pineapple, drained and juice reserved For the Topping: 2 cups heavy whipping cream 2 to 4 tablespoons powdered sugar (sweeten to your preference) 1 teaspoon coconut extract shredded coconut and maraschino cherries, to garnish if desired Prepare and bake cake in a 9x13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight. To make the topping: Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries. Keep cake covered in refrigerator for up to 3 days
Strawberry Sangria about 6 servings For the strawberry syrup: 1 pint fresh strawberries, stems removed and sliced 2/3 cup sugar 1/2 cup water For the sangria: 1 750-ml bottle white wine (chardonnay or a pinot work well) 3 cups sparkling water 1/2-2/3 cup white rum (optional) About 2 cups sliced strawberries Other fruits to add: oranges peaches raspberries lemons Stir together the water and sugar in a medium sauce pan over medium heat. Add in the sliced strawberries. Bring the mixture to a light boil and allow for the strawberries to break down as much as possible (about 10 minutes), stirring occasionally. Use a fork or potato masher to help break down the strawberries. Remove from the heat. Pour the mixture through a sieve and into a glass pitcher or punch bowl and discard the solids. Allow for the syrup to cool completely. Pour the wine, sparkling water, and the rum in with the syrup and stir until everything is well-combined. Add in sliced strawberries (I used almost 1 pint) plus any other fruit you desire. Allow for the sangria to chill for at least 2 hours if not overnight. Notes If you plan to use any citrus fruits (orange, lemons, or limes), I recommend removing the peel if you plan to soak the fruit overnight. The rind tends to break down in the wine and can create a bitter taste.
S'mores Dip 1 14oz can sweetened Condensed Milk 1 1/2 cups Chocolate Chips 1/2 cup marshmallow cream Graham Crackers, for serving In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 - 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.
Potato Biscuits 1 cup mashed potatoes 1 Tbsp butter 1/2 tsp baking soda 1 cup buttermilk 1 Tbsp honey 2 tsp baking powder 1 Tbsp sugar 2 cups flour 1/2 tsp salt Mix potatoes and butter together. Dissolve the baking soda in butter milk; add honey. Mix the baking powder, sugar, salt, and flour together in a bowl and mix in the milk and potato mixtures. Roll out to 3/4 inch thick on floured surface and cut out biscuits with biscuit cutter or a floured glass. Bake at 400 degrees F until golden brown, about 15 to 20 minutes.
STRAWBERRY OOEY GOOEY CAKE 1 package (18 oz) Strawberry Cake mix 1/2 cup Butter, softened 4 large Eggs, divided 1 (8 oz) package Cream Cheese, softened 1 (16 oz) box Confectioners Sugar 3/4 cup chopped fresh Strawberries Sweetened Whipped Cream (optional) Strawberry for garnish (optional) Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl combine cake mix, butter and one egg. Press mixture into pan. In a seperate bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until well combined. Stir in the fresh strawberries. Pour cream cheese batter over the cake mixture. Bake for 35 minutes or until center is set. Cool completely, cut into squares to serve. Garnish with whipped cream and strawberries, if desired.
Lavender Cooling Spray 1/4 cup rose water 8 drops lavender essential oil small spray bottle Add rose water to the spray bottle. Add lavender essential oil. Shake the mixture vigorously prior to use. Spritz liberally to cool off. You can make it with peppermint essential oil too, but this smells more like summer to me.
Friday, July 26, 2013
PINEAPPLE UPSIDE DOWN CAKE..EASY PEASY Made this using Dunkin Hines Pineapple cake mix, 1 can of crushed pineapple, 1 cup brown sugar and 1 stick of butter....DELISH Drain pineapple and SAVE ALL THE JUICE . Melt butter and add the brown sugar to the butter. spread evenly in a 9x13 pan. Sprinkle drained pineapple evenly over the brown sugar/butter mix. In a bowl Mix the cake mix as directed except USE THE PINEAPPLE JUICE that you saved in place of the water called for in the cake mix....pour cake mix over the brown sugar/butter/pineapple mix and bake as directed on the box. Once done, put a cookie sheet over your pan and flip the cake upside down...let cool (its pretty hard to let it cool..lol it smells so good
Thursday, July 25, 2013
GLAZED CHERRY BARS For the Bars 1/2 cup butter (1 stick), softened 1/2 cup shortening (I used Crisco butter flavor shortening) 1 3/4 cups sugar 1 1/2 tsp baking powder 1/2 tsp salt 3 eggs 1 tsp pure vanilla extract 3 cups all-purpose flour 1 20-oz can cherry pie filling For the Glaze 1 1/2 cups confectioner’s sugar 1/4 tsp almond extract (I used slightly more, but definitely go easy here) 3-4 TBS milk Preheat the oven to 350 degrees. Beat together butter and shortening with an electric mixer on medium speed for about 30 seconds. Add the sugar, baking powder, and salt and beat until combined. Scrape the sides of the bowl, then add in the eggs and vanilla and beat until combined. Reduce speed to medium-low and add the flour half a cup at a time until well combined. If your mixing bowl is too small, you can stir in any remaining flour with a wooden spoon. Set aside about 1 3/4 cups of the dough and press the rest into the bottom of an ungreased 9×12″ baking pan. Bake for 12 minutes. Spread the cherry pie filling over the crust evenly. Make sure at least a little syrup covers every bit of crust, but don’t worry that there won’t be a whole cherry in every bite. The flavor is most important and we’re not going for a gooey bar. Drop the remaining dough in roughly tablespoon-sized mounds on top of the filling, leaving some gaps between the mounds. Bake about 30 minutes more until the top is light brown. Cool the bars in the pan set on a wire rack for about 10 minutes. While cooling, mix together the confectioner’s sugar, almond extract, and just enough milk to make a thick (but smooth) drizzling consistency. Pour over the bars. Cool 10 minutes more, then score the top into the size bars you desire with a serrated knife. Don’t cut all the way through. Refrigerate for 1 hour. Carefully cut bars along the scored lines. If necessary, run your knife around the edges of the pan to loosen. I served these right in the pan as shown in the photo, but you can arrange them on a dish if you like. Leftovers can be stored in an air-tight container at room temperature for up to 2 days.
CINNAMON CRESCENT ROLLS 2 cans refrigerated crescent rolls 1 stick butter, softened 1/2 cup white or brown sugar 1 Tb. cinnamon Glaze: 1/2 cup powdered sugar 1 teaspoon vanilla 2 tablespoons milk Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal. Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
CRESCENT PECAN PIE SQUARES Crust 1 can refrigerated crescent dinner rolls Filling 1/2 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 1 tablespoon butter or margarine, melted 1/2 teaspoon vanilla 1 egg, beaten Heat oven to 350°F. Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Place in ungreased 13×9-inch pan; press over bottom and 1/2 inch up sides to form crust. Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.
Tropical Delight 1 box of one step angel food cake 1 20 oz can crushed pineapple 1 jar maraschino cherries drained 12 halved 12 quartered 1 cup sweetened coconut 1/2 c toasted coconut 1 regular tub cool whip Stir together cake mix sweetened coconut and quartered cherries then add in the can of pineapple and mix until combined i just use a spoon it will be foamy put into a very lightly sprayed 9x13 glass pan and bake at 350 for 30 minutes it will be golden on top take out and cool completely then top with cool whip halved cherries and toasted coconut refrigerate for at least 4 hrs best if overnight. You could add 1/3 cup toasted chopped pecans to the topping if you like nut
Honey Bun Cake 1 box yellow cake mix 3/4 cup of oil 4 eggs 1 cup sour cream 1 cup brown sugar 3 t. cinnamon Preheat oven 325 degrees. Combine cake mix, oil,eggs, and sour cream in a mixing bowl. In a small bowl, mix together Brown sugar and cinnamon. In a greased 9x13 pan, spread 1/2 of the batter. Sprinkle 1/2 of cinnamon sugar mix infill of batter. Repeat layers. With a knife swirl the batter. Bake for 40 minutes. Icing 2 cups powdered sugar 4 T. milk 1 t. Vanilla Combine all 3 ingredients. Pour over cake while its still hot
Fresh Strawberry Upside Down Cake 2 cups crushed fresh strawberries 1 (6 ounce) package strawberry flavored Jell-O 3 cups miniature marshmallows 1 (18 ounce) package yellow cake mix, batter prepared as directed on package Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Jalapeno Popper Spread 2 pkgs (8 ounces each) cream cheese, softened 1 c. mayonnaise 1/2 c. shredded Monterey Jack cheese 1/4 c. canned chopped green chilies 1/4 c. canned diced jalapeno peppers 1 c. shredded Parmesan cheese 1/2 c. panko (Japanese) bread crumbs Sweet red and yellow pepper pieces and corn chips or butter crackers (like Ritz) In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips
Hot Fudge Pie 1 stick butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla 3 Tablespoons cocoa powder 1 teaspoon salt 1/2 cup all purpose flour Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream
Cheese Potato/Smoked Sausage Casserole 3 C. potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb 4 Tb butter 4 Tb flour 2 C. milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 lb Velveeta cheese, diced 1/2 C. sharp cheddar cheese, shredded 1 lb skinless smoked sausage (Eckrich is my favorite brand) 1/8 tsp, paprika Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top). NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.Just have fun with it
Baked Potato Casserole 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks 1 cup Evaporated Milk 1/2 cup sour cream 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (8-oz. pkg.) shredded cheddar cheese, divided 6 slices bacon, cooked and crumbled, divided Sliced green onions (optional) PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish. RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted. TIP: • This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted
S’more Crack Dip 1 cup of milk chocolate chips 2 tbs of milk 1 1/4 cups mini marshmallows Graham crackers for dipping In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!!
Frozen lemonaid pie 1 (6 ounce) can frozen lemonade 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) container cool whip/whipping cream or coconut milk 1 graham cracker crust (I buy this all ready made) Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.
Biscuit and Gravy Casserole 1 lb of Sage flavored sausage (or your favorite) 1 sweet large yellow onion, diced 4 tbs flour 2 cups milk 8 oz cream cheese, softened and cubed salt and black pepper to taste 1 package Crescent rolls 1 package Golden Layers Flaky Biscuits Preheat oven to 350 degrees. Using a large, deep skillet cook crumbled sausage over medium heat until browned. Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes. Meanwhile, in a large sauce pot heat milk over medium low heat and whisk in flour. Cook and constantly stir for 3-4 minutes until slightly thickened. Then add cream cheese and stir until melted and well combined. Add salt and pepper to taste. I love me some pepper so I add lots of cracked black pepper! Pour sausage mixture into gravy and mix well. Grease a 9 X 13 baking dish, then spread out flat sheet of crescent roll. Pour sausage gravy onto the crescent sheet and spread to cover. Top with flaky biscuit dough, spaced evenly on top. Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.
Homemade Sno-Cone Syrup About 2 cups 2 cups of granulated sugar 1 cup of water 1 package of unsweetened powdered drink mix (like Kool-aid), any flavor Mix the sugar and water together in a saucepan and boil until all the sugar is dissolved and mixture is clear. Stir in the drink mix until completely dissolved and set aside to cool completely. Transfer to a squirt bottle and drizzle over very finely crushed ice. Refrigerate until needed.
Peach Pie Delight 1 pkg. of white or yellow dry cake mix 1/3 cup butter, room temperature 2 large eggs, divided 29 oz can peach slices, drained 8 oz Cream Cheese, room temperature 1/3 cup of sugar 1 tsp. Vanilla Extract Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces.Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.
My Cherry Cheesecake Dip 2 tubs of cool whip, jar of marshmallow fluff, softened block of cream cheese, a box of graham crackers 2 cans of cherry pie filling... this will be enough to fill 2 8x8pans or one 8x12. Crush one sleeve of your graham crackers and evenly distribute them in your pans, do not pack them in to the pan. In a large bowl, mix your fluff, both tubs of cool whip and your cream cheese VERY well...you don't want a big bite of fluff or cream cheese with this...the secret to this tasting just right and not taking forever to make is making sure the cream cheese is reeaaaallllllyyyy soft when you start to work with it. Once you have everything mixed together (and you've tasted it to make sure its just right (if its a little too sweet you can add more cream cheese if you have it on hand, if its too cream cheese add a little powdered sugar, but keep in mind the cherries will add another level of flavor) Take a clean spoon or spatula and GENTLY spread these in to the pans, work from the inside out, making sure you are spreading large amounts of filling at a time. Take your time with this step, otherwise your going to end up mixing your cracker crumbs in to your filling. Next empty a full can of cherry pie preserves on to each dish and your all done! Break your leftover crackers up in to fourths and start dippin!
Frozen Hawaiian Pie 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed 1 (20-ounce) can crushed pineapple, drained 2 tablespoons lemon juice 1/2 cup mashed ripe banana (about 1 large banana) 1 large orange, peeled and sectioned 1/2 cup sweetened flaked coconut 1/2 cup chopped walnuts, toasted 1/2 cup maraschino cherries 2 (9-inch) ready-made graham cracker crusts Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs Preparation Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts. Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired.
Here's an easy way to sweeten up that popcorn for movie night! Marshmallow Caramel Popcorn 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn. Mix well and YUMMMMMMMMY