Peanut Butter Fudge
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
Thursday, March 3, 2011
Candy Bar Muffins
Candy Bar Muffins
1 package refrigerated crescent rolls
Fun-size candy bars (Snickers, Milky Way, etc.)
1/4 cup (1/2 stick) butter
1/4 cup chocolate chips
Unroll a package of crescent rolls. Wrap a triangle fun size candy bar. Seal all the seams.
Melt butter and dip each rolled candy bar into the butter.
Place in a muffin pan.
Bake at 375 degrees F for 12-15 minutes.
Meanwhile, in a saucepan, mix together any remaining butter with chocolate chips. Melt.
Drizzle melted chocolate on top of finished muffins
1 package refrigerated crescent rolls
Fun-size candy bars (Snickers, Milky Way, etc.)
1/4 cup (1/2 stick) butter
1/4 cup chocolate chips
Unroll a package of crescent rolls. Wrap a triangle fun size candy bar. Seal all the seams.
Melt butter and dip each rolled candy bar into the butter.
Place in a muffin pan.
Bake at 375 degrees F for 12-15 minutes.
Meanwhile, in a saucepan, mix together any remaining butter with chocolate chips. Melt.
Drizzle melted chocolate on top of finished muffins
Quick King Cake
Quick King Cake
1 (12 ounce) can crescent rolls
1/4 cup cinnamon
1/4 cup butter
1 (21 ounce) can fruit pie filling
1 (8 ounce) package cream cheese
1 cup powdered sugar
1/2 cup icing (see below)
3/4 cup sugar, divided into 3 parts
food coloring (gold, purple, green)
After opening the can of crescent rolls, unroll in one piece. With
your
fingers, press seams together to form one piece of dough.
Mix together butter and cinnamon, gently spread over the dough.
Mix together cream cheese and powdered sugar. Drop teaspoons over the
top of
the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or
peach)
over the dough as you did the cream cheese.
Starting on the long end, carefully roll the dough, horizontally,
with the
filling and cream cheese inside. Insert plastic baby at any place
within the
dough.
Place on baking pan with the seam side down in a circle, pinching the
ends
together.
Bake at 350 for 15-20 minutes or until golden brown.
While the cake is baking, use the food coloring to dye the sugar.
When cake is cool, pour icing over the top of the cake. Sprinkle with
the
colored sugar, alternating the three colors as you go around the
circle.
For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1
tbsp water until smooth
1 (12 ounce) can crescent rolls
1/4 cup cinnamon
1/4 cup butter
1 (21 ounce) can fruit pie filling
1 (8 ounce) package cream cheese
1 cup powdered sugar
1/2 cup icing (see below)
3/4 cup sugar, divided into 3 parts
food coloring (gold, purple, green)
After opening the can of crescent rolls, unroll in one piece. With
your
fingers, press seams together to form one piece of dough.
Mix together butter and cinnamon, gently spread over the dough.
Mix together cream cheese and powdered sugar. Drop teaspoons over the
top of
the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or
peach)
over the dough as you did the cream cheese.
Starting on the long end, carefully roll the dough, horizontally,
with the
filling and cream cheese inside. Insert plastic baby at any place
within the
dough.
Place on baking pan with the seam side down in a circle, pinching the
ends
together.
Bake at 350 for 15-20 minutes or until golden brown.
While the cake is baking, use the food coloring to dye the sugar.
When cake is cool, pour icing over the top of the cake. Sprinkle with
the
colored sugar, alternating the three colors as you go around the
circle.
For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1
tbsp water until smooth
Easy Beef Enchiladas Ole
Easy Beef Enchiladas Ole
1 lb Ground Beef, (or boneless chicken breast, chopped)
1 Cup Salsa, divided
1 lb (16 oz) Velveeta Mexican Cheese
10 Flour Tortillas Brown the meat, drain. Stir in 1/2 cup of the Salsas and 1/2 of the Velveeta Cheese, cook and stir on medium low heat, until cheese is melted.
Spoon 1/4 cup of the meat mixture in the center of each tortilla, then roll up. Place tortillas, seam side down, in microwavable baking dish. top with remaining salsa and cheese. Cover loosely with plastic wrap.
Microwave on HIGH 4 to 6 minutes or until velveeta is melted.
Zesty Cajun Skirt Steak
Zesty Cajun Skirt Steak
1/4 c. barbecue sauce
1 tsp. grated lime zest
2 tsp. lime juice
1 1/2 lbs. skirt steak, halved crosswise
1 tsp. dry cajun seasoning
1/2 tsp salt
lime wedges, parsley sprigs, and additional barbecue sauce optional.
Prepare grill for direct-heat cooking.
Combine barbecue sauce, lime zest and 1 tsp. lime juice;reserve.
Rub both sides of steak with seasoning and salt.
Grill steak, turning once, 3-5 minutes per side for medium rare; sprinkle with remaining lime juice and brush with reserved sauce mixture during last minute of cooking.
Let stand 5 minutes before slicing.
If desired, garnish with lime and parsley and serve with additional barbecue sauce.
Shrimp patties are a classic Cajun favorite.
Shrimp patties are a classic Cajun favorite.
.
1 pound shrimp raw
1 large green pepper
1 large raw red potato
Garlic powder to taste
3 tbsp Italian bread crumbs
Dash of salt and pepper
1 egg
Grind shrimp, green pepper, potato, and onion. This could also be done in a food processor. Add salt, pepper and garlic powder. Mix all ingredients. Add the egg. Form into patties and roll in bread crumbs. Fry in deep fat oil until brown.
.
1 pound shrimp raw
1 large green pepper
1 large raw red potato
Garlic powder to taste
3 tbsp Italian bread crumbs
Dash of salt and pepper
1 egg
Grind shrimp, green pepper, potato, and onion. This could also be done in a food processor. Add salt, pepper and garlic powder. Mix all ingredients. Add the egg. Form into patties and roll in bread crumbs. Fry in deep fat oil until brown.
Chocolate Peanut Sweeties
Chocolate Peanut Sweeties
1 cup peanut butter
1/2 cup butter, softened
3 cups confectioners' sugar
60 miniature pretzels (about 3 cups)
1-1/2 cups milk chocolate chips
1 tablespoon shortening
In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Yield: 5 dozen.
1 cup peanut butter
1/2 cup butter, softened
3 cups confectioners' sugar
60 miniature pretzels (about 3 cups)
1-1/2 cups milk chocolate chips
1 tablespoon shortening
In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-in. balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Yield: 5 dozen.
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