1. Brownie Brittle
Posted By glenda_al 1/18/17
My method is perfect for brownie brittle. And yes it's hard like peanut brittle. You just break it into pieces by hand.
Buy a pkg of chocolate brownie mix, 10 oz size. I buy Marie Callender's, from Dollar Tree, but Betty Crocker has one at Wall Mart. Both are the fudge brownie mixes and both work. Just follow the recipe below for the brittle
Add to the mix, 1 egg, 1/4 cup water, 1/4 cup oil.
Spray a cookie sheet, the one I use is 15 x 10.***I NOW use parchment paper which I spray the corners on the bottom to keep it from sliding.
Spread the batter thinly all over the cookie sheet and evenly. I use a spatula.
Then with fingers, take chocolate morsels and sprinkle about 1/2 cup or more over the batter.
Bake 325 for 30 minutes.
Turn oven off and let sit inside oven for 30 more minutes.
Brownies will be hard.
Let them cool completely, and make sure the chocolate morsels are cooled and hard.
Lift up at one end with a fork, and break into pieces.
Store in an airtight container.
Eat and enjoy
My method is perfect for brownie brittle. And yes it's hard like peanut brittle. You just break it into pieces by hand.
Buy a pkg of chocolate brownie mix, 10 oz size. I buy Marie Callender's, from Dollar Tree, but Betty Crocker has one at Wall Mart. Both are the fudge brownie mixes and both work. Just follow the recipe below for the brittle
Add to the mix, 1 egg, 1/4 cup water, 1/4 cup oil.
Spray a cookie sheet, the one I use is 15 x 10.***I NOW use parchment paper which I spray the corners on the bottom to keep it from sliding.
Spread the batter thinly all over the cookie sheet and evenly. I use a spatula.
Then with fingers, take chocolate morsels and sprinkle about 1/2 cup or more over the batter.
Bake 325 for 30 minutes.
Turn oven off and let sit inside oven for 30 more minutes.
Brownies will be hard.
Let them cool completely, and make sure the chocolate morsels are cooled and hard.
Lift up at one end with a fork, and break into pieces.
Store in an airtight container.
Eat and enjoy
|
3. Cheese Danish (from scratch)Posted by nicole__ (My Page) on Fri, Jul 23, 10 at 9:44 Dough 3/8 c milk 3/8 c water 1 egg 3 c all purpose flour 1 tsp salt 4 TBL butter 1/3 c sugar 1.5 tsp yeast Mix all dough ingredients together. Let rise for 45 mnutes, then roll out on a floured surface into a 10" X 14" rectangle. Grease a 1" X 15" jelly roll pan or baking sheet with edges. With a knife score the dough in 1" strips down each side of the dough, leave a 3" strip alone in the middle. Spread fruit preserves and a layer of cream cheese down the middle. Start criss crossing the 1" cut strips back and forth over the top of the filling. Cover with a towel in a warm oven and let rise for 1 hour. Bake @ 350 for 25 minutes. Icing 1/2 c confectioners sugar 2 TBL milk Mix icing and drizzle over the slighly cooled cheese danish. Sliced almonds or pecans can be sprinkled over the icing. Enjoy! and yes....I make this often, it never fails! |
4. Chunky Pecan Pie Bars
Posted by patti43 (My Page) on Mon, Aug 16, 10 at 13:16
I'm making these today, mainly because I have a large stash of pecans in the freezer. The neighbors will be happy!
(Adapted from Brown-Eyed Baker)
For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
Filling:
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.
4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).
5. Peach Cobbler
Posted by jasdip (My Page) on Tue, Aug 17, 10 at 6:11
This is made using the food processor, so quick and easy. (real simple)
8 peaches (about 2 1/2 pounds), cut into 1/2-inch-thick wedges
1/2 cup sugar
1 1/4 cups plus 2 tablespoons all-purpose flour, spooned and leveled
6 tablespoons cold unsalted butter, cut into pieces
1 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup heavy cream
vanilla ice cream, for serving
Heat oven to 350° F. In a bowl, toss the peaches with 1/4 cup of the sugar and 2 tablespoons of the flour; transfer to an 8-inch square baking dish.
In a food processor, combine the remaining 1 1/4 cups flour and 1/4 cup sugar with the butter, baking powder, and salt. Pulse until coarse crumbs form. Add the cream and pulse just until moistened (the dough will be slightly shaggy). Drop spoonfuls of the batter onto the peaches.
Place the baking dish on a rimmed baking sheet and bake until golden brown and bubbly, 50 to 60 minutes. Serve with vanilla ice cream, if desired.
6. Peanut Butter Dip
- Posted by glenda_al on Wed, Aug 18, 10 at 12:52
1/2 cup peanut butter
1/8 teaspoon ground cinnamon
1/2 cup whipped topping
Assorted fresh fruit
In a bowl, combine the yogurt, peanut butter and cinnamon; mix well. Fold in the whipped topping.
Refrigerate until serving. Serve with fruit.
7. Healthy Trail Mix - Make your ownPosted by joann_fla (My Page) on Wed, Aug 18, 10 at 14:07 Here's a simple recipe: 1 cup nuts 1 cup another kind of nuts 1 cup dried fruit 1 cup another dried fruit 1 cup sweets Dried Fruits - Pick one or two dried fruits from this list: Pineapple Raisins Apricots Apples Cranberries Coconut flakes (not dried) Bananas Cherries blueberries Plumbs Nuts - Choose one or two varieties of nuts from this list: Pecans Pistachios Walnuts Almonds Macadamia nuts Sunflower seeds Cashews Peanuts Soy Nuts Pumpkin seeds |
Sweets - Pick just one from the list below:
Dark chocolate chips Semi-sweet chocolate chips White chocolate chips Butterscotch chips M&M's Extras (opt) Cherrio's Chex mix Cheese crackers Animal crackers Pretzels Mashmellow (mini) Rice Cakes Granola Yogart covered Raisins Put It Together in a glass jar If you only use one kind of nuts, then use would use two cups to keep the ratio the same. The formula above gives you a good variety of tastes without having to buy twenty different ingredients. You can experiment with many different combinations to find what you like best. Every time you go to the grocery store, buy another type of nut or dried fruit and mix it with the other ingredients you already have. |
8. Roasted Pumpkin or Squash Seeds
joann_fla Aug 19, 2010
•Pumpkin or squash seeds
•If you want to add salt or seasonings, you'll need a bit of oil so it will stick
Preparation:
Preheat oven to 350 F. (or seed below for lower slower method).
1) Clean the pulp off the pumpkin seeds (or squash seeds), and dry with paper towels.
2) If desired, toss with a little olive or other oil. You only need enough to barely coat, otherwise, they will be greasy. Add salt and any kind of seasoning you want - garlic powder, Cajun seasoning, dried Chile powder, or whatever sounds good to you!
3) Cover a baking sheet with parchment paper and spread the seeds out in one layer.
Bake for 3-5 minutes, until seeds just start to color and are fragrant. Sometimes I use a longer but safer method of using a lower temperature. If you roast the seeds at 250 degrees F., you don't have to watch them as carefully. It takes about 45 -60 minutes.
10. Glenda's Fudgie BrowniesPosted by glenda_al (My Page) on Tue, Aug 24, 10 at 17:11 The only brownie recipe I ever use. It's not thick, not dry, don't test with a toothpick. Kinda fudgie 1 stick butter (I use land of lakes) 1 cup sugar 1 cup all purpose flour 1/4 tsp salt 1/2 tsp baking powder 2 eggs beaten 2 HEAPING tbl cocoa 1 tsp vanilla Melt butter in a square pyrex dish sift all the dry ingredients mix in eggs with the dry ingredients then the butter and pour back into pyrex dish bake 350 for 18 minutes EIGHTEEN MINUTES cool completely before cutting occasionally do this: make a glaze 1/2 cup powdered sugar 1 tbl softened butter 1/2 tsp vanilla 1-2 tsp milk Mix, drizzle over warm brownies |
11. Hershey's Easy-Does-it Brownies
Posted by nicole__ (My Page) on Tue, Aug 24, 10 at 14:28
1/2 c cocoa
3/4 c flour
1 1/2 Cup white sugar
1/2 tsp salt
1/2 tsp baking powder
3 eggs
3/4 c butter
1.5 tsp vanilla
In a big bowl. Melt butter. Mix all above ingredients together.
Pour into 9 x 9 greased & floured glass baking dish.
Bake 350º for 45 minutes.
12. Mexican Munch
Posted by glenda_al (My Page) on Tue, Aug 24, 10 at 19:35
1 3-oz. can French-fried onions
3 c. bite-size shredded corn squares (CRISPEX)
3/4 c. Spanish peanuts
1 4-oz. can potato sticks
1/4 c. butter (or oil)
1 t. taco seasoning mix
In a 13x9x2-inch baking pan, combine onions, cereal, peanuts, and potato sticks. Melt butter over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300°F oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 8 cups.
13. Crumb Topping (for muffins, cakes or pies)
Posted by nicole__ (My Page) on Tue, Aug 24, 10 at 11:08
3/4 c. brown sugar
3/4 c. flour
1/3 c. butter
or this one
1/2 c. packed brown sugar
1 stick butter, soft
1 c. all-purpose flour
It's all how wet ya want it.....then it won't be dry and fall off
3/4 c. brown sugar
3/4 c. flour
1/3 c. butter
or this one
1/2 c. packed brown sugar
1 stick butter, soft
1 c. all-purpose flour
It's all how wet ya want it.....then it won't be dry and fall off
14. Blueberry Cobbler (or fruit of your choice)
Posted by jasdip (My Page) on Mon, Aug 30, 10 at 7:12
I made this cobbler yesterday, substituting apples, and threw in some blueberries that I had. Ended up with purple apples! LOL
I now know that the apples have to be cooked for a while first, but I covered it with tinfoil, once the cobbler was browned and cooked till the apples were soft. It was wonderful (the cobbler didn't soften at all; I was afraid it might.)
This is a keeper for us.
2 pints blueberries (4 cups fruit)
1/3 cup plus 1/4 cup sugar
1 1/2 cups plus 1 tbsp flour
2 tsp baking powder
1/4 tsp kosher salt
1 tsp lemon zest
6 tbsp cold, unsalted butter, cut into pieces
1 cup heavy cream (I used half-and-half)
Heat oven to 375 degrees. In a shallow 1 1/2 quart baking dish or a 9" deep-dish pie plate, toss the apples, 1/3 cup sugar and 1 tbsp flour.
In a medium bowl combine the 1 1/2 cups flour, baking powder, salt, lemon zest and 1/4 cup sugar. Add the butter and blend with your fingers or pastry blender until coarse crumbs. Add 3/4 cup cream, more if needed, and mix until a shaggy dough forms.
Drop mounds of dough over the blueberries. Bake until fruit is bubbly and the top is golden, 35-40 minutes. Serve with remaining cream for drizzling, if desired.
I made this cobbler yesterday, substituting apples, and threw in some blueberries that I had. Ended up with purple apples! LOL
I now know that the apples have to be cooked for a while first, but I covered it with tinfoil, once the cobbler was browned and cooked till the apples were soft. It was wonderful (the cobbler didn't soften at all; I was afraid it might.)
This is a keeper for us.
2 pints blueberries (4 cups fruit)
1/3 cup plus 1/4 cup sugar
1 1/2 cups plus 1 tbsp flour
2 tsp baking powder
1/4 tsp kosher salt
1 tsp lemon zest
6 tbsp cold, unsalted butter, cut into pieces
1 cup heavy cream (I used half-and-half)
Heat oven to 375 degrees. In a shallow 1 1/2 quart baking dish or a 9" deep-dish pie plate, toss the apples, 1/3 cup sugar and 1 tbsp flour.
In a medium bowl combine the 1 1/2 cups flour, baking powder, salt, lemon zest and 1/4 cup sugar. Add the butter and blend with your fingers or pastry blender until coarse crumbs. Add 3/4 cup cream, more if needed, and mix until a shaggy dough forms.
Drop mounds of dough over the blueberries. Bake until fruit is bubbly and the top is golden, 35-40 minutes. Serve with remaining cream for drizzling, if desired.
15. Mini Pecan Pie Muffins
Posted by glenda_al (My Page) on Wed, Sep 1, 10 at 17:32
this is so quick and easy
1 cup light brown sugar
1 cups pecans, chopped
1/2 cup flour
2/3 cup butter, melted
2 eggs, beaten
Preheat oven to 350¢ªF.
Lightly grease mini muffin cups and set aside. Mix all of the ingredients together in a bowl. Spoon evenly into the muffin cups and bake for 18 to 20 minutes. The edges will be crispy. Remove the muffins and cool completely on a wire rack.
To Freeze: Place the cooled muffins in a labeled freezer bag and freeze up to 2 months. Warm muffins for 30 seconds in the microwave, and let set for 30 seconds before eating.
this is so quick and easy
1 cup light brown sugar
1 cups pecans, chopped
1/2 cup flour
2/3 cup butter, melted
2 eggs, beaten
Preheat oven to 350¢ªF.
Lightly grease mini muffin cups and set aside. Mix all of the ingredients together in a bowl. Spoon evenly into the muffin cups and bake for 18 to 20 minutes. The edges will be crispy. Remove the muffins and cool completely on a wire rack.
To Freeze: Place the cooled muffins in a labeled freezer bag and freeze up to 2 months. Warm muffins for 30 seconds in the microwave, and let set for 30 seconds before eating.
16. Mexican Flan
Posted by kfca37 (My Page) on Sat, Sep 4, 10 at 2:24
Melt 1/4 cup dark brown sugar with a tablespoon of water over a low flame to make a syrup.
Pour into pyrex or other type ceramic bowl, let set til it hardens.
Meanwhile simmer 3 cups milk (I use whipping cream for 1/4th of a cup for richness) with 1/3rd cup white sugar,
Beat three eggs & add to milk mixture when slightly cool, add 1 tsp Vanilla and teaspoon or more of nutmeg & mix in.
Pour milk/egg mixture on top of hardened dark brown sugar syrup.
Boil water & place boiling water in a slightly larger bowl, then put the smaller bowl inside,
Bake in a 325 degree oven until flan is golden on the top & set...about 20 minutes,
When done, wait til flan is semi-cool, run a knife around the flan bowl & carefully invert unto a serving plate.
Melt 1/4 cup dark brown sugar with a tablespoon of water over a low flame to make a syrup.
Pour into pyrex or other type ceramic bowl, let set til it hardens.
Meanwhile simmer 3 cups milk (I use whipping cream for 1/4th of a cup for richness) with 1/3rd cup white sugar,
Beat three eggs & add to milk mixture when slightly cool, add 1 tsp Vanilla and teaspoon or more of nutmeg & mix in.
Pour milk/egg mixture on top of hardened dark brown sugar syrup.
Boil water & place boiling water in a slightly larger bowl, then put the smaller bowl inside,
Bake in a 325 degree oven until flan is golden on the top & set...about 20 minutes,
When done, wait til flan is semi-cool, run a knife around the flan bowl & carefully invert unto a serving plate.
17. Easy Mississippi Mud Bars
Posted by patti43 (My Page) on Sun, Sep 5, 10 at 11:48
1 family size pkg. brownie mix
1 jar marshmallow cream
1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. chocolate chips
In 9 x 13 inch pan bake brownie mix according to package directions for cake-like brownies. While still hot, spoon on marshmallow cream and spread evenly. Combine sugar, butter and milk in a saucepan. Bring to a boil and cook full boiling for 1 minute, stirring constantly. Remove from heat and add chocolate chips, stirring until all are melted. Pour over marshmallow topping and carefully spread evenly.
1 family size pkg. brownie mix
1 jar marshmallow cream
1 c. sugar
5 tbsp. butter
1/3 c. milk
1 c. chocolate chips
In 9 x 13 inch pan bake brownie mix according to package directions for cake-like brownies. While still hot, spoon on marshmallow cream and spread evenly. Combine sugar, butter and milk in a saucepan. Bring to a boil and cook full boiling for 1 minute, stirring constantly. Remove from heat and add chocolate chips, stirring until all are melted. Pour over marshmallow topping and carefully spread evenly.
18. Apple Doozie Dessert Pizza (peach or cherry)
Posted by joann_fla (My Page) on Mon, Sep 6, 10 at 15:28
This was on Southern Plate today, it looks like a pizza hut dessert Pizza.
Peach pie filling can be used the same way.
If using Cherry, leave out the cinnamon and add 1/2 ts almond extract to cherry filling. Add slivered almonds on top
•1 pizza crust
•1 can apple pie filling*
•1/2 cup quick oats
•1/2 cup dark brown sugar
•1/2 c flour
•1/2 stick margarine (1/4 of a cup)
•1 tablespoon cinnamon
Place pizza crust on baking sheet and preheat oven to 350. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.
In small bowl, place flour, oats, brown sugar, and cinnamon. Stir to combine. Cut margarine into slices and place in bowl. Using a long tined fork, cut margarine into mixture until crumbly. Sprinkle over top of pie filling in pizza and bake at 350 for twenty five minutes, or until lightly golden. Top with glaze, below.
Glaze:
•1 cup Confectioner’s sugar
•2 Tablespoons milk
•1 teaspoon vanilla
Place all in small bowl, stir until smooth. Can add a smidge more milk if mixture is too thick, more sugar if it is too thin. Drizzle over Apple Pizza with spoon.
*To use fresh apples. Peel and chop two to three cups apples. Saute’ in two tablespoons butter until tender. Add a few tablespoons sugar if you like but keep them a bit tart because the topping adds a lot of sweetness.
This was on Southern Plate today, it looks like a pizza hut dessert Pizza.
Peach pie filling can be used the same way.
If using Cherry, leave out the cinnamon and add 1/2 ts almond extract to cherry filling. Add slivered almonds on top
•1 pizza crust
•1 can apple pie filling*
•1/2 cup quick oats
•1/2 cup dark brown sugar
•1/2 c flour
•1/2 stick margarine (1/4 of a cup)
•1 tablespoon cinnamon
Place pizza crust on baking sheet and preheat oven to 350. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.
In small bowl, place flour, oats, brown sugar, and cinnamon. Stir to combine. Cut margarine into slices and place in bowl. Using a long tined fork, cut margarine into mixture until crumbly. Sprinkle over top of pie filling in pizza and bake at 350 for twenty five minutes, or until lightly golden. Top with glaze, below.
Glaze:
•1 cup Confectioner’s sugar
•2 Tablespoons milk
•1 teaspoon vanilla
Place all in small bowl, stir until smooth. Can add a smidge more milk if mixture is too thick, more sugar if it is too thin. Drizzle over Apple Pizza with spoon.
*To use fresh apples. Peel and chop two to three cups apples. Saute’ in two tablespoons butter until tender. Add a few tablespoons sugar if you like but keep them a bit tart because the topping adds a lot of sweetness.
19. Easy Chocolate Lava Cakes
Posted by glenda_al (My Page) on Mon, Sep 6, 10 at 11:14
Have this ready to put in oven while friends and I are having main meal today.
It is SO DELICIOUS!
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Cook: 15 minutes Yield: 4 servings
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 tablespoons all-purpose flour
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
Have this ready to put in oven while friends and I are having main meal today.
It is SO DELICIOUS!
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Cook: 15 minutes Yield: 4 servings
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
2 eggs
1 egg yolk
6 tablespoons all-purpose flour
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
20. Cinnamon Raisin Energy Bites
Serves: 20
Prep time: 30 min
A healthy, energy and protein packed snack bite!
¾ cup peanut butter
½ cup honey
1¼ cup rolled oats (I used 1-min instant oats)
¼ cup ground flax seed
¼ teaspoon cinnamon
¼ teaspoon salt
½ cup raisins
6 oz. Vanilla Candiquik Coating (optional)
Pour peanut butter and honey into a medium bowl and microwave for 20 seconds to soften.
Add remaining ingredients and stir until thoroughly mixed.
Let mixture chill in the refrigerator for 30 minutes.
Roll into 1″ sized balls and place on wax or parchment paper.
Melt Vanilla Candiquik according to package directions. Using a spoon, drizzle vanilla coating on top of balls.
Notes
Keep refrigerated in an airtight container.
21. Creamy Rice Pudding
* Posted by jasdip (My Page) on Mon, Sep 13, 10 at 10:22
I've made this recipe for a number of years. I'm writing the recipe as given to me, but I omit the eggs and butter. I also don't usually put raisins in, as I don't care for them. Hubby loves raisins though, so he puts them in his own servings, sometimes.
3/4 short-grain rice
1 cup boiling water
1/3 cup sugar
1 tsp corn starch
pinch salt
4 cups milk
1 cup cream or half-and-half
nutmeg to taste
1/2 cup raisins
2 egg yolks
1 tsp vanilla
2 tbsp butter
cinnamon to taste
Combine rice and boiling water in medium saucepan. Cover and simmer 12 minutes until rice is absorbed
Combine sugar, cornstarch and salt. Whisk in 1 cup of the milk; add to the rice, stirring well. Add remaining milk and cream and combine. Add nutmeg and raisins.
Stirring steadily, bring to a boil. Cover and reduce heat to the barest simmer. Stirring occasionally, cook 1 1/2 hours or until mixture is creamy.
Beat egg yolk. Remove pudding from heat. Whisk a little pudding into yolk then add yolk mixture to the pudding. Cook 1 minute; remove from heat and stir in vanilla and butter.
Cool, serve topped with cinnamon.
I've made this recipe for a number of years. I'm writing the recipe as given to me, but I omit the eggs and butter. I also don't usually put raisins in, as I don't care for them. Hubby loves raisins though, so he puts them in his own servings, sometimes.
3/4 short-grain rice
1 cup boiling water
1/3 cup sugar
1 tsp corn starch
pinch salt
4 cups milk
1 cup cream or half-and-half
nutmeg to taste
1/2 cup raisins
2 egg yolks
1 tsp vanilla
2 tbsp butter
cinnamon to taste
Combine rice and boiling water in medium saucepan. Cover and simmer 12 minutes until rice is absorbed
Combine sugar, cornstarch and salt. Whisk in 1 cup of the milk; add to the rice, stirring well. Add remaining milk and cream and combine. Add nutmeg and raisins.
Stirring steadily, bring to a boil. Cover and reduce heat to the barest simmer. Stirring occasionally, cook 1 1/2 hours or until mixture is creamy.
Beat egg yolk. Remove pudding from heat. Whisk a little pudding into yolk then add yolk mixture to the pudding. Cook 1 minute; remove from heat and stir in vanilla and butter.
Cool, serve topped with cinnamon.
22. Funnel Cake w/lemon icing
Posted by marilyn_sue (My Page) on Tue, Sep 14, 10 at 8:01
1 egg
2/3 cup milk
1 1/3 cup flour, sifted
2 T. sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
Lemon Icing
4 cups powdered sugar, loosely packed
1 cup shortening
1/2 cup unsalted butter
3 T. milk
1 T. water
2 T. lemon extract
Zest of one lemon
Pinch of salt
3 to 4 drops yellow food coloring
Beat egg and add the milk. Sift the flour, salt, sugar, baking powder and baking soda together. Add the egg and milk mixture to this and beat until smooth. Holding your finger over bottom of the funnel, pour some batter into the funnel. Drop batter into a pan of hot 375 degrees oil, swirling it into circles, from the center out. Make each cake 6 inches in diameter. Fry until golden brown. Drain on brown paper and serve.
Note: Funnel should have a 5/8 inch opening. Serve topped with powdered sugar, ice cream, Lemon Icing, or anything else that you can think of.
Lemon Icing: Using an electric mixer, combine all ingredients. Mix until moistened at low speed. Beat 2 to 4 minutes on high speed. Mix until smooth and creamy.
From "Recipes Tried & True by Bobbi Q".
Sue
1 egg
2/3 cup milk
1 1/3 cup flour, sifted
2 T. sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon baking soda
Lemon Icing
4 cups powdered sugar, loosely packed
1 cup shortening
1/2 cup unsalted butter
3 T. milk
1 T. water
2 T. lemon extract
Zest of one lemon
Pinch of salt
3 to 4 drops yellow food coloring
Beat egg and add the milk. Sift the flour, salt, sugar, baking powder and baking soda together. Add the egg and milk mixture to this and beat until smooth. Holding your finger over bottom of the funnel, pour some batter into the funnel. Drop batter into a pan of hot 375 degrees oil, swirling it into circles, from the center out. Make each cake 6 inches in diameter. Fry until golden brown. Drain on brown paper and serve.
Note: Funnel should have a 5/8 inch opening. Serve topped with powdered sugar, ice cream, Lemon Icing, or anything else that you can think of.
Lemon Icing: Using an electric mixer, combine all ingredients. Mix until moistened at low speed. Beat 2 to 4 minutes on high speed. Mix until smooth and creamy.
From "Recipes Tried & True by Bobbi Q".
Sue
23. Chocolate Covered Figs w/ sea salt
Posted by patti43 (My Page) on Wed, Sep 15, 10 at 8:32
This one's for Glenda!!!
8 oz good quality dark chocolate
12 fresh figs
1/4 tsp coarse sea salt
Place the chocolate in a microwaveable bowl and microwave on high for 30 seconds. Stir. Microwave on high for 30 seconds more and stir again until the chocolate is completely melted.
Holding fig by the stem end, dip in the melted chocolate and set on a wax paper-lined tray. Sprinkle with the salt. Let stand until the chocolate is set.
This one's for Glenda!!!
8 oz good quality dark chocolate
12 fresh figs
1/4 tsp coarse sea salt
Place the chocolate in a microwaveable bowl and microwave on high for 30 seconds. Stir. Microwave on high for 30 seconds more and stir again until the chocolate is completely melted.
Holding fig by the stem end, dip in the melted chocolate and set on a wax paper-lined tray. Sprinkle with the salt. Let stand until the chocolate is set.
24. Cream Cheese Apple Torte
Posted by joann_fla (My Page) on Sat, Sep 18, 10 at 14:06
Servings: 12
6 Rhodes Texas™ Rolls or 9 Rhodes™ Dinner Rolls, thawed and risen (or a pizza crust)
8 ounces cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
21 oz can apple pie filling
1/4 cup sliced almonds
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Mix cream cheese, sugar, egg and vanilla together. Spread on dough. Top with apple pie filling. Sprinkle with almonds. Bake at 350°F 25-30 minutes or until golden brown.
Servings: 12
6 Rhodes Texas™ Rolls or 9 Rhodes™ Dinner Rolls, thawed and risen (or a pizza crust)
8 ounces cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
21 oz can apple pie filling
1/4 cup sliced almonds
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Mix cream cheese, sugar, egg and vanilla together. Spread on dough. Top with apple pie filling. Sprinkle with almonds. Bake at 350°F 25-30 minutes or until golden brown.
25. Chex Mix
Posted by patti43 (My Page) on Tue, Sep 21, 10 at 17:26
Better late than never, I suppose. This is supposed to be the "secret family recipe" according to my sister. But I googled it once and found it several places. I don't know why the big secret. The fun of cooking is sharing the recipe! This is not your granny's party mix!
1 box wheat chex
1 box rice chex
1 package extra thin pretzel sticks, broken into thirds
2 lbs. mixed nuts
3 sticks margarine or butter
1 Tbsp. beau monde
1 tsp. summer savory
1 Tbsp. hickory salt
1/2 tsp. onion powder
1 tsp. marjoram
1-1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Preheat oven to 250º F
Layer cereal, pretzels and nuts. Dot with 1-1/2 sticks butter. Mix spices together and set aside.
Bake at 250 degrees, turning every 15 minutes for one hour. After the first 15 minutes add the spices as you stir the cereal mix. The spices stick better this way than if you add them at the beginning. At 1/2 hour, dot with remaining 1-1/2 sticks butter and stir well.
You can add or exchange different cereals depending on your taste. I use a large disposable turkey roaster pan to make this.
Better late than never, I suppose. This is supposed to be the "secret family recipe" according to my sister. But I googled it once and found it several places. I don't know why the big secret. The fun of cooking is sharing the recipe! This is not your granny's party mix!
1 box wheat chex
1 box rice chex
1 package extra thin pretzel sticks, broken into thirds
2 lbs. mixed nuts
3 sticks margarine or butter
1 Tbsp. beau monde
1 tsp. summer savory
1 Tbsp. hickory salt
1/2 tsp. onion powder
1 tsp. marjoram
1-1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Preheat oven to 250º F
Layer cereal, pretzels and nuts. Dot with 1-1/2 sticks butter. Mix spices together and set aside.
Bake at 250 degrees, turning every 15 minutes for one hour. After the first 15 minutes add the spices as you stir the cereal mix. The spices stick better this way than if you add them at the beginning. At 1/2 hour, dot with remaining 1-1/2 sticks butter and stir well.
You can add or exchange different cereals depending on your taste. I use a large disposable turkey roaster pan to make this.
26. Banana Pudding (original Nilla)
Posted by joann_fla (My Page) on Wed, Sep 22, 10 at 17:40
I always use this one. Excellent!
Layers of Nilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.
Prep: 30 mins - Cook: 15 mins - Cool: 15 mins
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided (1 box)
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350ºF in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
* I just have the meringue on top, the picture looks prettier
Makes 8 servings
Nutritional Info Per Serving:
287 calories, 6 g protein, 50 g carbohydrate, 7 g total fat, 2 g saturated fat, 117 mg cholesterol, 134 mg sodium, 1 g dietary fiber
I always use this one. Excellent!
Layers of Nilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.
Prep: 30 mins - Cook: 15 mins - Cool: 15 mins
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided (1 box)
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350ºF in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
* I just have the meringue on top, the picture looks prettier
Makes 8 servings
Nutritional Info Per Serving:
287 calories, 6 g protein, 50 g carbohydrate, 7 g total fat, 2 g saturated fat, 117 mg cholesterol, 134 mg sodium, 1 g dietary fiber
27. Bits & Bites
Posted by jasdip (My Page) on Wed, Sep 29, 10 at 7:35
These are a family favourite.
Really, just put in whatever you like
So easy to make and so good.
1 envelope ranch dressing
1 cup oil
3/4 tsp garlic salt
3/4 tsp dill weed
3/4 tsp lemon pepper
2 boxes mini ritz
life cereal/shreddies
pretzels
mixed nuts
Combine well and serve. Freezes extremely well.
These are a family favourite.
Really, just put in whatever you like
So easy to make and so good.
1 envelope ranch dressing
1 cup oil
3/4 tsp garlic salt
3/4 tsp dill weed
3/4 tsp lemon pepper
2 boxes mini ritz
life cereal/shreddies
pretzels
mixed nuts
Combine well and serve. Freezes extremely well.
28. Caramallow Dip
Posted by patti43 (My Page) on Sat, Oct 2, 10 at 9:49
4 c. mini marshmallows
25 caramels
1/2 c. Sweetened condensed milk
Put all in a microwave-safe bowl and microwave on HIGH for 3 minutes,
stirring every minute until caramels are melted and mixture is smooth.
Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.
4 c. mini marshmallows
25 caramels
1/2 c. Sweetened condensed milk
Put all in a microwave-safe bowl and microwave on HIGH for 3 minutes,
stirring every minute until caramels are melted and mixture is smooth.
Cool slightly. Serve warm as a dip with fruit, pretzels or cookies.
29. Golden Apple Crisp
Posted by joann_fla (My Page) on Sat, Oct 2, 10 at 17:12
This is the recipe I always use when making Apple Crisp. Its sooo good!
6 Golden Delicious Apples
1/2 Cup Sugar
1/2 ts Cinnamon
1/4 ts Cloves
2 ts Lemon Juice
Topping:
1/2 Cup sugar
3/4 Cup sifted all purpose flour
1/2 ts salt
1/2 Cup butter or margarine
Pare, core & slice apples.
Combine sugar, cinnamon, clove & lemon juice,
mix with fruit, turn into a buttered 8x8x2 pan
Crumble together topping, place on top of apple mixture.
Bake 375º 45 minutes till apples are tender and top is browned
30. Mom's Butter tarts
Posted by jasdip (My Page) on Mon, Oct 11, 10 at 15:03
Butter tarts are a Canadian dessert. You can put raisins and walnuts in, if you like.
Here is Mom's recipe. *everyone* and I mean everyone, loves her butter tarts. My step-father has requests for them from people at his work, and he sells them!
Jasdip's Mom's Butter Tarts :D
2 eggs, beaten
1 cup brown sugar
1 tsp vanilla
2 tsp cream or half and half
1/2 cup butter, melted
raisins
Put some raisins in each unbaked tart shell. Spoon mixture into shells.
Bake at 425 degrees 10 minutes, reduce heat to 350 until
done, another 8-10 minutes.
Butter tarts are a Canadian dessert. You can put raisins and walnuts in, if you like.
Here is Mom's recipe. *everyone* and I mean everyone, loves her butter tarts. My step-father has requests for them from people at his work, and he sells them!
Jasdip's Mom's Butter Tarts :D
2 eggs, beaten
1 cup brown sugar
1 tsp vanilla
2 tsp cream or half and half
1/2 cup butter, melted
raisins
Put some raisins in each unbaked tart shell. Spoon mixture into shells.
Bake at 425 degrees 10 minutes, reduce heat to 350 until
done, another 8-10 minutes.
31. Easy as Pie Apple Dessert
Posted by glenda_al (My Page) on Wed, Oct 20, 10 at 15:18
1 can apple pie filling
1/2 box yellow cake mix or 1 Jiffy box
1/2 c. chopped nuts
1 stick butter, melted
Pour 1 can of apple pie filling into ungreased dish. Top with yellow cake mix. Sprinkle the top with the chopped nuts and drizzle melted butter on top. Bake about 30 minutes at 350 degrees. Serve hot or cold with Cool Whip or ice cream.
1 can apple pie filling
1/2 box yellow cake mix or 1 Jiffy box
1/2 c. chopped nuts
1 stick butter, melted
Pour 1 can of apple pie filling into ungreased dish. Top with yellow cake mix. Sprinkle the top with the chopped nuts and drizzle melted butter on top. Bake about 30 minutes at 350 degrees. Serve hot or cold with Cool Whip or ice cream.
32. Boiled Peanuts (Alabama)
Posted by glenda_al (My Page) on Thu, Oct 21, 10 at 11:30
Yum yum yum yum yum!!!!
2 lbs. fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt (or to taste)
Wash peanuts and place them in a large cast iron pot or the biggest pot you have.
Add sufficient water to nearly fill pot. Stir in salt.
Cover and cook over high heat until water is at a rolling boil, then reduce heat to keep water from boiling over. Add water as needed, keeping the water boiling.
Boil them in the shell for 3 1/2 to 4 hours. Test near the end of cooking time by removing a few peanuts from water. Allow to cool for several minutes the shell and sample for tenderness. Boiled peanuts should be tender, not crunchy or hard. Continue to cook until they are as you like them.
Drain, rinse well and let cool for 10 minutes or so before serving.
Crack open the shell, put the halve with the peanuts to your mouth and suck the peanuts out.
Shell should be tender as well as the peanuts.
Here in the fall, boiled peanut road stands are all along the road.
Yum yum yum yum yum!!!!
2 lbs. fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt (or to taste)
Wash peanuts and place them in a large cast iron pot or the biggest pot you have.
Add sufficient water to nearly fill pot. Stir in salt.
Cover and cook over high heat until water is at a rolling boil, then reduce heat to keep water from boiling over. Add water as needed, keeping the water boiling.
Boil them in the shell for 3 1/2 to 4 hours. Test near the end of cooking time by removing a few peanuts from water. Allow to cool for several minutes the shell and sample for tenderness. Boiled peanuts should be tender, not crunchy or hard. Continue to cook until they are as you like them.
Drain, rinse well and let cool for 10 minutes or so before serving.
Crack open the shell, put the halve with the peanuts to your mouth and suck the peanuts out.
Shell should be tender as well as the peanuts.
Here in the fall, boiled peanut road stands are all along the road.
33. York Peppermint Brownies
Posted by jasdip (My Page) on Tue, Oct 26, 10 at 6:35
Browinies with a hidden surprise.
Prepare a 19-ounce box of brownie mix. Spread half the batter in an oiled 8-inch square pan.
Top with 16 York Miniatures Peppermint Patties (13.6 grams each), leaving even borders of batter.
Spread the remaining batter on top.
Bake according to directions. Cool; cut into 16 squares.
You can also use your own brownie recipe if you prefer.
Browinies with a hidden surprise.
Prepare a 19-ounce box of brownie mix. Spread half the batter in an oiled 8-inch square pan.
Top with 16 York Miniatures Peppermint Patties (13.6 grams each), leaving even borders of batter.
Spread the remaining batter on top.
Bake according to directions. Cool; cut into 16 squares.
You can also use your own brownie recipe if you prefer.
34. Sprite/ Mt. Dew Apple Dumplings
Posted by glenda_al (My Page) on Thu, Oct 28, 10 at 12:11
4 Granny Smith Apples, peeled and cored, cut into quarters
2 cans crescent dinner rolls (open and separate)
2 cups granulated sugar
1 cup brown sugar
1 can (12 ounce size) Sprite soda pop
3/4 cup butter or margarine
**I eyeball the amt of sugar, cause it seems a bit much to me.
And I half the whole recipe and bake in a square pyrex dish
Preheat oven to 375degrees F. Spray a 13 x 9-inch baking pan with Pam.
Wrap each piece of apple in a crescent roll. Put into prepared baking dish, core side down.
Mix sugars together and spread evenly over apples. Cut butter or margarine over top, then pour Sprite around the edge of the baking dish. Bake until browned.
4 Granny Smith Apples, peeled and cored, cut into quarters
2 cans crescent dinner rolls (open and separate)
2 cups granulated sugar
1 cup brown sugar
1 can (12 ounce size) Sprite soda pop
3/4 cup butter or margarine
**I eyeball the amt of sugar, cause it seems a bit much to me.
And I half the whole recipe and bake in a square pyrex dish
Preheat oven to 375degrees F. Spray a 13 x 9-inch baking pan with Pam.
Wrap each piece of apple in a crescent roll. Put into prepared baking dish, core side down.
Mix sugars together and spread evenly over apples. Cut butter or margarine over top, then pour Sprite around the edge of the baking dish. Bake until browned.
35. Sweet Mini Apple Dumplings
Posted by sue_va (My Page) on Thu, Oct 28, 10 at 10:44
This recipe was given to me by a friend. My neighbor gave me some apples recently and I made it and gave them some in return. They gave me some more apples, so, I made a second batch last week and did the same. I will be making another batch on Friday to take to my DD's birthday dinner. Does that tell you how good they are?
2 8-oz tubes refrigerated Crescent rolls, separated.
4 apples, cored, peeled and spliced into 8 wedges.
½ cup butter
1 cup sugar
1 cup water
½ tsp cinnamon
Cut each crescent roll in half, forming 2 triangles from each. Roll up one apple wedge in each triangle, crescent roll style. Arrange in a 13X9" baking pan* coated with non-stick vegetable spray. Set aside.
Put butter, sugar and water in a small saucepan and bring to a boil. Reduce heat; boil and stir until sugar dissolves. Pour over crescents; bake at 350 for 30 minutes. Sprinkle with cinnamon. Makes 32.
* I made the second batch in two square pans, because the ones in the middle in the long pan didn't get as well done.
Sue
This recipe was given to me by a friend. My neighbor gave me some apples recently and I made it and gave them some in return. They gave me some more apples, so, I made a second batch last week and did the same. I will be making another batch on Friday to take to my DD's birthday dinner. Does that tell you how good they are?
2 8-oz tubes refrigerated Crescent rolls, separated.
4 apples, cored, peeled and spliced into 8 wedges.
½ cup butter
1 cup sugar
1 cup water
½ tsp cinnamon
Cut each crescent roll in half, forming 2 triangles from each. Roll up one apple wedge in each triangle, crescent roll style. Arrange in a 13X9" baking pan* coated with non-stick vegetable spray. Set aside.
Put butter, sugar and water in a small saucepan and bring to a boil. Reduce heat; boil and stir until sugar dissolves. Pour over crescents; bake at 350 for 30 minutes. Sprinkle with cinnamon. Makes 32.
* I made the second batch in two square pans, because the ones in the middle in the long pan didn't get as well done.
Sue
36. Marinated Crackers
Posted by glenda_al (My Page) on Thu, Nov 4, 10 at 17:08
Here's my recipe, and I like this one the best. Everyone in my family has to have their own bag.
1/2 cup salad dressing
1 tsp garlic powder
1 tsp lemon pepper
1 tsp italian seasoning
1 .4 oz pk ranch buttermilk dressing
2- 7 oz boxes cheese crackers/ or wheat thins
Mix seasonings, pour over crackers in a zip lock bag, turn to make sure all the crackers are coated.
Store overnite in refrigerator, turn several times to coat crackers.
Let come to room temp before serving
Taco Crackers
Posted by glenda_al (My Page) on Mon, Dec 5, 11 at 21:27
2- 7 oz boxes cheese crackers
5 tsp taco seasoning
1 tsp each:
garlic powder
oregano
chili powder
1/2 cup oil
Stir seasonings with oil
Pour over crackers in plastic bag
Mix thoroughly
refrigerate overnite
turning several times
Let reach room temp before serving
Here's my recipe, and I like this one the best. Everyone in my family has to have their own bag.
1/2 cup salad dressing
1 tsp garlic powder
1 tsp lemon pepper
1 tsp italian seasoning
1 .4 oz pk ranch buttermilk dressing
2- 7 oz boxes cheese crackers/ or wheat thins
Mix seasonings, pour over crackers in a zip lock bag, turn to make sure all the crackers are coated.
Store overnite in refrigerator, turn several times to coat crackers.
Let come to room temp before serving
Taco Crackers
Posted by glenda_al (My Page) on Mon, Dec 5, 11 at 21:27
2- 7 oz boxes cheese crackers
5 tsp taco seasoning
1 tsp each:
garlic powder
oregano
chili powder
1/2 cup oil
Stir seasonings with oil
Pour over crackers in plastic bag
Mix thoroughly
refrigerate overnite
turning several times
Let reach room temp before serving
37. Cinnamon Pudding
Posted by susie53 (My Page) on Tue, Nov 9, 10 at 10:44
2 cups flour
1 cup white sugar
3 tsp cinnamon
3 tsp baking powder
chunk of butter
1 cup milk
Mix well and pour into a 9" X 13" pan. Sprinkle with pecans
Syrup -
2 1/2 cups cold water
2 cups br sugar
large chunk butter
Bring to boil and pour on top of batter. Bake 1 hour at 300 degrees.
This was my Mom's recipe. I remember her making it as a child. It is yummy...
Susie53
2 cups flour
1 cup white sugar
3 tsp cinnamon
3 tsp baking powder
chunk of butter
1 cup milk
Mix well and pour into a 9" X 13" pan. Sprinkle with pecans
Syrup -
2 1/2 cups cold water
2 cups br sugar
large chunk butter
Bring to boil and pour on top of batter. Bake 1 hour at 300 degrees.
This was my Mom's recipe. I remember her making it as a child. It is yummy...
Susie53
38. Grandma Jackson's Bread Pudding
Posted by phyllis__mn (My Page) on Tue, Nov 9, 10 at 13:50
This is my mother's bread pudding. I'm copying it as I sent it on to one of my kids!
(I just named it that!!!)
Scald 4 cups milk.
Add 2 cups dry bread cubes,
1 tsp. vanilla
1/4 tsp. salt
3/4 cups sugar
1 Tbsp. butter
Beat 4 eggs. Add a little of hot mixture slowly over the eggs; then mix all
together. Here, I throw in a good handful of raisins.
Pour into greased baking dish (I'm using a 7x11 Pyrex dish, so you can judge
size) Place dish in a pan of water and bake at 350 degrees for about 50
minutes. Use the knife test for doneness.
Oh, yes, I sprinkled a little cinnamon on top before baking.
This is my mother's bread pudding. I'm copying it as I sent it on to one of my kids!
(I just named it that!!!)
Scald 4 cups milk.
Add 2 cups dry bread cubes,
1 tsp. vanilla
1/4 tsp. salt
3/4 cups sugar
1 Tbsp. butter
Beat 4 eggs. Add a little of hot mixture slowly over the eggs; then mix all
together. Here, I throw in a good handful of raisins.
Pour into greased baking dish (I'm using a 7x11 Pyrex dish, so you can judge
size) Place dish in a pan of water and bake at 350 degrees for about 50
minutes. Use the knife test for doneness.
Oh, yes, I sprinkled a little cinnamon on top before baking.
39. Cream Cheese Squares
Posted by luckygardnr (My Page) on Wed, Nov 17, 10 at 3:01
Allrecipes.com Very easy, and very good."
PREP TIME 10 Min COOK TIME 30 Min READY IN 45 Min Original recipe yield 24 squares
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Allrecipes.com Very easy, and very good."
PREP TIME 10 Min COOK TIME 30 Min READY IN 45 Min Original recipe yield 24 squares
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
40. Pecan Pie Bars
Posted by georgysmom (My Page) on Sun, Nov 21, 10 at 14:11
I'm just about to make these bars. Recipe makes a lot but they freeze beautifully. Thought I'd make them instead of pecan pie.
3 Cups A.P.flour
2 Cups sugar, divided
1/4 tsp. salt
1 Cup (2 sticks) unsalted butter + 3 Tbs.
5 eggs, lightly beaten
1 1/2 Cups light or dark corn syrup (I use half light half dark)
1 1/2 tsp. vanilla
3 C. chopped pecans
Preheat oven 350. Grease bottom and sides 12 X 18 pan and line with parchment paper. In large bowl, combine flour, 1/2 Cup sugar and 1/4 tsp. salt. With pastry blender, cut in 1 cup butter until mixture resembles coarse crumbs. Press firmly and evenly in prepared pan. Bake 15 - 20 minutes. In large bowl mix together eggs, corn syrup, 1 1/2 C. sugar, 3 Tbs. melted butter and vanilla. Stir in pecans. Spread over hot crust. Bake 25 - 27 minutes or until set. Cool completely. Cut in bars.
This is a quick and easy recipe. The most difficult part aside from buying the ingredients, is chopping the pecans!
I'm just about to make these bars. Recipe makes a lot but they freeze beautifully. Thought I'd make them instead of pecan pie.
3 Cups A.P.flour
2 Cups sugar, divided
1/4 tsp. salt
1 Cup (2 sticks) unsalted butter + 3 Tbs.
5 eggs, lightly beaten
1 1/2 Cups light or dark corn syrup (I use half light half dark)
1 1/2 tsp. vanilla
3 C. chopped pecans
Preheat oven 350. Grease bottom and sides 12 X 18 pan and line with parchment paper. In large bowl, combine flour, 1/2 Cup sugar and 1/4 tsp. salt. With pastry blender, cut in 1 cup butter until mixture resembles coarse crumbs. Press firmly and evenly in prepared pan. Bake 15 - 20 minutes. In large bowl mix together eggs, corn syrup, 1 1/2 C. sugar, 3 Tbs. melted butter and vanilla. Stir in pecans. Spread over hot crust. Bake 25 - 27 minutes or until set. Cool completely. Cut in bars.
This is a quick and easy recipe. The most difficult part aside from buying the ingredients, is chopping the pecans!
41. Sweet & Spicy Nuts
Posted by joann_fla (My Page) on Tue, Nov 23, 10 at 11:49
Sweet & Spicey Nuts
From Taste of Home
Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen.
6 ServingsPrep: 25 min. + cooling Ingredients
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon ground chipotle powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup shelled walnuts
1 cup pecan halves
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.
Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.
Nutrition Facts: 1/3 cup equals 321 calories, 30 g fat (6 g saturated fat), 15 mg cholesterol, 218 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein
Sweet & Spicey Nuts
From Taste of Home
Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen.
6 ServingsPrep: 25 min. + cooling Ingredients
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon ground chipotle powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup shelled walnuts
1 cup pecan halves
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.
Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.
Nutrition Facts: 1/3 cup equals 321 calories, 30 g fat (6 g saturated fat), 15 mg cholesterol, 218 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein
42. Apple Cinnamon Bread Pudding
Posted by joann_fla (My Page) on Fri, Nov 26, 10 at 8:22
1-1/4 lbs. (3 medium) Golden Delicious. Gala, or Granny Smith apples, peeled, quartered, cored, and sliced (3 cups)
Cinnamon/Sugar: 1/3 cup sugar mixed with 1 teaspoon cinnamon (set 1 teaspoon mixture aside for topping)
3 tablespoons butter or stick margarine, melted
4 large eggs
2 cups whole milk
1 teaspoon vanilla
8 or 9 slices cinnamon-raisin bread, cut in 1/2” cubes (5 cups)
Preheat oven to 350 degrees. Lightly grease a 9 or 10” deep pie plate. Have ready a roasting pan larger than the pie plate.
In a large bowl, toss apple slices with 2 tablespoons cinnamon/sugar.
Place a large skillet over medium heat. Add 1 tablespoon butter and spread half the apples to cover bottom. Cook 1 minute preside or until partially cooked. Remove to a large plate. Repeat with another 1 tablespoon butter and remaining apples. Add to plate.
Meanwhile, put eggs, milk, vanilla and remaining cinnamon/sugar in the bowl. Add remaining 1 tablespoon melted butter and whisk until ingredients are well blended.
Spread bread cubes in pie plate. Arrange apple slices in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon/sugar.
Set pie plate in roasting pan; place pan on middle oven rack and add very hot tap water to roasting pan to come halfway up sides of pie plate. Bake 40-45 minutes until a knife inserted near center comes out clean. Remove pie plate from water. Serve warm, at room temperature, or cold.
1-1/4 lbs. (3 medium) Golden Delicious. Gala, or Granny Smith apples, peeled, quartered, cored, and sliced (3 cups)
Cinnamon/Sugar: 1/3 cup sugar mixed with 1 teaspoon cinnamon (set 1 teaspoon mixture aside for topping)
3 tablespoons butter or stick margarine, melted
4 large eggs
2 cups whole milk
1 teaspoon vanilla
8 or 9 slices cinnamon-raisin bread, cut in 1/2” cubes (5 cups)
Preheat oven to 350 degrees. Lightly grease a 9 or 10” deep pie plate. Have ready a roasting pan larger than the pie plate.
In a large bowl, toss apple slices with 2 tablespoons cinnamon/sugar.
Place a large skillet over medium heat. Add 1 tablespoon butter and spread half the apples to cover bottom. Cook 1 minute preside or until partially cooked. Remove to a large plate. Repeat with another 1 tablespoon butter and remaining apples. Add to plate.
Meanwhile, put eggs, milk, vanilla and remaining cinnamon/sugar in the bowl. Add remaining 1 tablespoon melted butter and whisk until ingredients are well blended.
Spread bread cubes in pie plate. Arrange apple slices in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved 1 teaspoon cinnamon/sugar.
Set pie plate in roasting pan; place pan on middle oven rack and add very hot tap water to roasting pan to come halfway up sides of pie plate. Bake 40-45 minutes until a knife inserted near center comes out clean. Remove pie plate from water. Serve warm, at room temperature, or cold.
43. Apple Pudding
Posted by marilyn_sue (My Page) on Sun, Nov 28, 10 at 14:03
Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 6
1/2 cup butter, melted
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups chopped, peeled apple
1 teaspoon ground cinnamon
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
3. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter stir slightly.
4. Bake in the preheated oven 30 minutes, or until golden.
Serve with ice cream or whipped cream.
Sue
Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 6
1/2 cup butter, melted
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups chopped, peeled apple
1 teaspoon ground cinnamon
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
3. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter stir slightly.
4. Bake in the preheated oven 30 minutes, or until golden.
Serve with ice cream or whipped cream.
Sue
44. Cranberry Delight
Posted by glenda_al (My Page) on Sun, Nov 28, 10 at 11:25
1 can (20 ounces) crushed pineapple, juice drained and reserved
1 cup water
1 package (6 ounces) strawberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) sour cream
1/2 cup chopped pecans
Fresh strawberries, optional
Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries if desired. Yield: 12 servings.
1 can (20 ounces) crushed pineapple, juice drained and reserved
1 cup water
1 package (6 ounces) strawberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) sour cream
1/2 cup chopped pecans
Fresh strawberries, optional
Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries if desired. Yield: 12 servings.
45. Crispix Mix
Posted by patti43 (My Page) on Wed, Dec 1, 10 at 12:26
( from Foodgawker)
2 boxes Crispex cereal (regular size box)
2 c. pecans
2 c. slivered almonds
Optional: Pretzels & peanuts
Coating:
1 c. butter
2 c. brown sugar, packed
1 c. Karo
1-1/2 tsp. vanilla
Melt butter over low heat. Stir in brown sugar and then add corn syrup. Bring to a boil and add vanilla.
Spray a large turkey roaster and fill with the cereal and nuts. Drizzle coating over the top. (You can do 1/2 the cereal/nuts and caramel at a time.) Toss to coat.
Bake at 225 degrees for 1 hour, stirring well every 15 minutes. Spread on cookie sheets to cool.
( from Foodgawker)
2 boxes Crispex cereal (regular size box)
2 c. pecans
2 c. slivered almonds
Optional: Pretzels & peanuts
Coating:
1 c. butter
2 c. brown sugar, packed
1 c. Karo
1-1/2 tsp. vanilla
Melt butter over low heat. Stir in brown sugar and then add corn syrup. Bring to a boil and add vanilla.
Spray a large turkey roaster and fill with the cereal and nuts. Drizzle coating over the top. (You can do 1/2 the cereal/nuts and caramel at a time.) Toss to coat.
Bake at 225 degrees for 1 hour, stirring well every 15 minutes. Spread on cookie sheets to cool.
46. Peanut Butter Fritos
Posted by joann_fla (My Page) on Wed, Dec 15, 10 at 4:13
This recipe came from Janelle from the "Sister Wives"
1 cup corn syrup, like Karo Syrup
1 cup white sugar
1 cup peanut butter
1 large bag Fritos scoops
1. Spread fritos out on a big jelly roll pan turning them so most of the scoop sides are up.
2. In a sauce pan combine corn syrup and sugar and stir gently.
3. Cook only until little bubbles begin to form. Do not cook too long or it will get too hard when it cools.
4. Remove from heat and mix in peanut butter until it melts. Pour over chips on pan. Good to eat immediately. Sometimes we melt chocolate chips and drizzle over the top
This recipe came from Janelle from the "Sister Wives"
1 cup corn syrup, like Karo Syrup
1 cup white sugar
1 cup peanut butter
1 large bag Fritos scoops
1. Spread fritos out on a big jelly roll pan turning them so most of the scoop sides are up.
2. In a sauce pan combine corn syrup and sugar and stir gently.
3. Cook only until little bubbles begin to form. Do not cook too long or it will get too hard when it cools.
4. Remove from heat and mix in peanut butter until it melts. Pour over chips on pan. Good to eat immediately. Sometimes we melt chocolate chips and drizzle over the top
47. Tea Time Tassies (Pecan Pie Tarts)
47. Posted by sue_va (My Page) on Wed, Dec 15, 10 at 0:48
This is the recipe I have used for years.
3 oz. pkg cream cheese
1/2 cup butter or oleo
1 cup flour
Soften the cream cheese and butter at room temperature. Blend. Stir in flour. Chill at least 1 hour.
Roll on lightly floured board to about 1/2 inch thick. Cut with 3 inch cutter and place in ungreased mini muffin pans. Press dough on bottom and sides of cups.
FILLING
1 egg
3/4 cup brown sugar
1 Tbls soft butter or oleo
1 tsp vanilla
dash of salt
2/3 cup coarsely chopped pecans.
Beat together egg, sugar, butter, vanilla and salt just until smooth. Stir in pecans. Put 1 tsp of filling in each cup. Bake at 325 degrees for 20-25 minutes or until filling is set.
Remove from pans and place on paper towels to cool.
Optional: you can drizzel some chocolate over the top of each
Makes 24.
Sue
This is the recipe I have used for years.
3 oz. pkg cream cheese
1/2 cup butter or oleo
1 cup flour
Soften the cream cheese and butter at room temperature. Blend. Stir in flour. Chill at least 1 hour.
Roll on lightly floured board to about 1/2 inch thick. Cut with 3 inch cutter and place in ungreased mini muffin pans. Press dough on bottom and sides of cups.
FILLING
1 egg
3/4 cup brown sugar
1 Tbls soft butter or oleo
1 tsp vanilla
dash of salt
2/3 cup coarsely chopped pecans.
Beat together egg, sugar, butter, vanilla and salt just until smooth. Stir in pecans. Put 1 tsp of filling in each cup. Bake at 325 degrees for 20-25 minutes or until filling is set.
Remove from pans and place on paper towels to cool.
Optional: you can drizzel some chocolate over the top of each
Makes 24.
Sue
48. Quick and Easy Peach Cobbler
from greeneyesmom Dec 19. 2010
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder.
Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter;
dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40
minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and
forth over fruit. Bake 30 to 45 minutes or until golden brown.
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder.
Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter;
dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40
minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and
forth over fruit. Bake 30 to 45 minutes or until golden brown.
49. Potato Chip Haystacks
Posted by joann_fla (My Page) on Mon, Dec 20, 10 at 11:45
1/2 cup cashews
1 can shoe string potato chips
6 oz chocolate chips
6 oz peanut butterscotch chips
2 tbls peanut butter
Melt chips and peanut butter in microwave stirring every 10 sec. (to prevent scorching). Add potato chips and cashews.
Drop by Tbls. onto wax paper lined cookie sheet. Store in refrigerator and serve cold.
1/2 cup cashews
1 can shoe string potato chips
6 oz chocolate chips
6 oz peanut butterscotch chips
2 tbls peanut butter
Melt chips and peanut butter in microwave stirring every 10 sec. (to prevent scorching). Add potato chips and cashews.
Drop by Tbls. onto wax paper lined cookie sheet. Store in refrigerator and serve cold.
50. Easy Cherry Cobbler
Posted by kayjones (My Page) on Sun, Jan 30, 11 at 8:11
Lindac posted this one a while back:
1 can cherry pie filling
3/4 stick butter, melted
1 box yellow Jiffy cake mix
Pour pie filling in square baking dish. Pour cake mix
over filling; drizzle melted butter over cake mix. Bake at
350 degrees for 30 minutes.
Lindac posted this one a while back:
1 can cherry pie filling
3/4 stick butter, melted
1 box yellow Jiffy cake mix
Pour pie filling in square baking dish. Pour cake mix
over filling; drizzle melted butter over cake mix. Bake at
350 degrees for 30 minutes.
51. 7 Layers of Heaven Dessert
Posted by jasdip (My Page) on Mon, Mar 7, 11 at 7:45
A member wrote that she's been making this for years.
It's certainly easy! (From Mr. Food)
1/2 cup (1 stick) butter, melted
1 cup graham cracker crumbs
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
1 cup peanut butter or butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 cup chopped walnuts
Preheat oven to 350 degrees F.
Pour melted butter evenly over bottom of an 8-inch square baking pan. Spread graham cracker crumbs evenly over butter.
Layer with coconut then chocolate chips followed by peanut butter chips. Drizzle sweetened condensed milk over top and sprinkle with walnuts.
Bake 30 minutes, or until lightly browned. Cool then cut into bars.
A member wrote that she's been making this for years.
It's certainly easy! (From Mr. Food)
1/2 cup (1 stick) butter, melted
1 cup graham cracker crumbs
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
1 cup peanut butter or butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 cup chopped walnuts
Preheat oven to 350 degrees F.
Pour melted butter evenly over bottom of an 8-inch square baking pan. Spread graham cracker crumbs evenly over butter.
Layer with coconut then chocolate chips followed by peanut butter chips. Drizzle sweetened condensed milk over top and sprinkle with walnuts.
Bake 30 minutes, or until lightly browned. Cool then cut into bars.
52. Apple Crisp
Posted by kayjones (My Page) on Fri, Mar 11, 11 at 20:04
(posted by ilovejesus/GW recipe forum )
4 Cups Granny Smith apples sliced thin
3/4 cup brown sugar
1/2 cup flour
...1/2 cup old fashion oatmeal
3/4 Tablespoon cinnamon
3/4 Tablespoon nutmeg
1/3 cup soft butter
Place apples in a 8 inch pan.
Mix rest of ingredients until crumbly.
Spread on top of apples.
Bake @ 375 degrees for 30-35 min.
(posted by ilovejesus/GW recipe forum )
4 Cups Granny Smith apples sliced thin
3/4 cup brown sugar
1/2 cup flour
...1/2 cup old fashion oatmeal
3/4 Tablespoon cinnamon
3/4 Tablespoon nutmeg
1/3 cup soft butter
Place apples in a 8 inch pan.
Mix rest of ingredients until crumbly.
Spread on top of apples.
Bake @ 375 degrees for 30-35 min.
53. Peanut Butter Biscuit Pudding
Posted by terilyn (My Page) on Wed, Mar 16, 11 at 22:11
This is from the Zac Brown Band, they have a food booth at the rodeo.
16 baked biscuits
1 pint heavy cream
1 half TBL vanilla
1 cup peanut butter
3 1/2 cups white sugar
1 pint half and half
4 eggs
2 cups semi-sweet chocolate chips
1 cup white sugar for garnish
caramel to taste
Break apart bisuits into greased baking pan. Pour melted chocolate and peanut butter in pan. Sprinkle with white sugar garnish to create a nice crust on top. Bake at 375 until cooked and risen. Add caramel generously before serving.
6x10x2 baking dish, 16 servings, calories and fat????
Unbutton your belt and buttons for this one!
This is from the Zac Brown Band, they have a food booth at the rodeo.
16 baked biscuits
1 pint heavy cream
1 half TBL vanilla
1 cup peanut butter
3 1/2 cups white sugar
1 pint half and half
4 eggs
2 cups semi-sweet chocolate chips
1 cup white sugar for garnish
caramel to taste
Break apart bisuits into greased baking pan. Pour melted chocolate and peanut butter in pan. Sprinkle with white sugar garnish to create a nice crust on top. Bake at 375 until cooked and risen. Add caramel generously before serving.
6x10x2 baking dish, 16 servings, calories and fat????
Unbutton your belt and buttons for this one!
54. Slices of Sin
8 oz. semisweet chocolate (use a good brand like Ghirardelli, etc.)
1/2 cup strong brewed coffee
2 sticks butter -- (1/2 lb)
1 cup sugar
4 eggs -- beaten
1 cup heavy cream
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirrin guntil the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loaf pan (after it cools a little) in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream
Source:
"posted by Ginger-St. Thomas at the Recipe Exchange"
1/2 cup strong brewed coffee
2 sticks butter -- (1/2 lb)
1 cup sugar
4 eggs -- beaten
1 cup heavy cream
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter & sugar, stirrin guntil the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Set the loaf pan (after it cools a little) in enough cool water to come halfway up the pan. The dessert wil rise & fall as it cools. When cool, wrap the pan well & refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla & a little sugar). Unmold the loaf & slice. Garnish w/cream
Source:
"posted by Ginger-St. Thomas at the Recipe Exchange"
55. Death by Chocolate
marigene Posted: Apr 3 2011, 06:22 PM
1 large box instant chocolate pudding
2 medium containers of whipped topping***
1 brownie mix, prepared, cooled and crumbled (I make mine from scratch)
Butterfinger candy bars (I use a couple of the 8-pack small bars)
Chocolate curls for garnish
Trifle bowl or other deep clear glass bowl
Prepare pudding with 2 cups milk, let it set then fold in 1 container whipped topping.
In trifle bowl or deep bowl begin layering ingredients with a portion of crumbled brownies, next a layer of pudding/whipped topping mix followed by a layer of Butterfingers, top candy layer with plain whipped topping.
Repeat layering twice more, ending with a large dollop of whipped topping. Sprinkle with more crushed Butterfingers or chocolate curls.
This can be made a day in advance...refrigerate.
***Do not, I repeat, do not use regular whipping cream, it doesn't hold up, even with a stabilizer...ask me how I know!
1 large box instant chocolate pudding
2 medium containers of whipped topping***
1 brownie mix, prepared, cooled and crumbled (I make mine from scratch)
Butterfinger candy bars (I use a couple of the 8-pack small bars)
Chocolate curls for garnish
Trifle bowl or other deep clear glass bowl
Prepare pudding with 2 cups milk, let it set then fold in 1 container whipped topping.
In trifle bowl or deep bowl begin layering ingredients with a portion of crumbled brownies, next a layer of pudding/whipped topping mix followed by a layer of Butterfingers, top candy layer with plain whipped topping.
Repeat layering twice more, ending with a large dollop of whipped topping. Sprinkle with more crushed Butterfingers or chocolate curls.
This can be made a day in advance...refrigerate.
***Do not, I repeat, do not use regular whipping cream, it doesn't hold up, even with a stabilizer...ask me how I know!
56. Snickerdoodle Blondies
Posted by joann_fla (My Page) on Mon, May 23, 11 at 8:57
2 2/3 c flour
2 t. baking powder
1/2 t cinnamon
1 t kosher salt
2 sticks softened butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
Topping: 2 T. white sugar mixed with 2 t cinnamon
Preheat oven to 350º. Grease a 9x13 baking pan. Sift together flour, baking powder, cinnamon and salt. Set aside. Beat together butter and sugars until creamy.
Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick. Scrape batter in prepared pan and spread evenly. Sprinkle with topping. Bake for about 25 minutes.
2 2/3 c flour
2 t. baking powder
1/2 t cinnamon
1 t kosher salt
2 sticks softened butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
Topping: 2 T. white sugar mixed with 2 t cinnamon
Preheat oven to 350º. Grease a 9x13 baking pan. Sift together flour, baking powder, cinnamon and salt. Set aside. Beat together butter and sugars until creamy.
Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick. Scrape batter in prepared pan and spread evenly. Sprinkle with topping. Bake for about 25 minutes.
57. Caramel Banana Cornbread Pudding
Posted by alisande (My Page) on Sun, Jun 26, 11 at 14:09
Probably everybody has heard of this dessert except me. LOL
I made it to bring to my daughter's later today. It smells good! I didn't use corn muffin mix; I made cornbread from scratch, and used more than half of it for this recipe. (I think the 4 muffins it calls for probably represents half of the muffin recipe.)
Corn muffins or leftover cornbread can be used to make this dessert. Crumble muffins into large chunks.
1 (8oz) pack corn muffin mix
3 sliced bananas
3/4 cup dark brown sugar, divided
3 cups 2% milk
4 eggs
1/2 ts ground ginger
1/2 ts ground cinnamon
1/4 cup caramel sauce or topping
prepare muffindaccording to package. When cool crumble 4 muffins into large chunks
preheat oven 325º lightly butter a 2-Qt casserole dish or baking dish, or 6 small ramekins.
arrange banana slices in the dish. Top with 1/4 cup brown sugar and chunks of corn muffins.
Combine milk, eggs, & remaining brown sugar, ginger & cinnamon/ Wisk well.
Pour over muffins. Bake 50 minutes, Drizzle with caramel sauce, serve warm. Serves 6
Probably everybody has heard of this dessert except me. LOL
I made it to bring to my daughter's later today. It smells good! I didn't use corn muffin mix; I made cornbread from scratch, and used more than half of it for this recipe. (I think the 4 muffins it calls for probably represents half of the muffin recipe.)
Corn muffins or leftover cornbread can be used to make this dessert. Crumble muffins into large chunks.
1 (8oz) pack corn muffin mix
3 sliced bananas
3/4 cup dark brown sugar, divided
3 cups 2% milk
4 eggs
1/2 ts ground ginger
1/2 ts ground cinnamon
1/4 cup caramel sauce or topping
prepare muffindaccording to package. When cool crumble 4 muffins into large chunks
preheat oven 325º lightly butter a 2-Qt casserole dish or baking dish, or 6 small ramekins.
arrange banana slices in the dish. Top with 1/4 cup brown sugar and chunks of corn muffins.
Combine milk, eggs, & remaining brown sugar, ginger & cinnamon/ Wisk well.
Pour over muffins. Bake 50 minutes, Drizzle with caramel sauce, serve warm. Serves 6
58. Cake Batter Rice Krispy Treats
Posted by joann_fla (My Page) on Sun, Jul 3, 11 at 13:58
I came across this recipe today while looking for a soft snack bar to make. This looks mighty good, I think I'll add some other stuff to it, like fruit & nuts.
Cake Batter Rice Krispie Treats
4 tbsp. butter
1 (10oz) bag of mini marshmallows
1/4 cup yellow cake mix
6 cups of rice krispies
1 (1.75oz) jar of sprinkles
In a large saucepan over medium heat, melt the butter and marshmallows together stirring constantly. While the marshmallows are melting, slowly add in the cake mix until well incorporated. Once everything is melted, stir in the rice krispies and most of the bottle of sprinkles (reserve just a few sprinkles to decorate the top). Store in an airtight container.
I came across this recipe today while looking for a soft snack bar to make. This looks mighty good, I think I'll add some other stuff to it, like fruit & nuts.
Cake Batter Rice Krispie Treats
4 tbsp. butter
1 (10oz) bag of mini marshmallows
1/4 cup yellow cake mix
6 cups of rice krispies
1 (1.75oz) jar of sprinkles
In a large saucepan over medium heat, melt the butter and marshmallows together stirring constantly. While the marshmallows are melting, slowly add in the cake mix until well incorporated. Once everything is melted, stir in the rice krispies and most of the bottle of sprinkles (reserve just a few sprinkles to decorate the top). Store in an airtight container.
59. Soft Granola Bars
Posted by joann_fla (My Page) on Mon, Jul 4, 11 at 14:10
I made these this morning and they are great!
1 c. brown sugar
1 c. oil
2 eggs
2 c. oats
1 1/2 c. flour
1 tsp. baking soda
1 c. raisins or cut up dates
1 c. chopped nuts
1 1/2 tsp. ground cloves and cinnamon
1/4 tsp. salt
Heat oven to 350 degrees. Grease jelly roll pan 15 1/2 x 10 1/2 inch. Mix brown sugar, oil, eggs in large bowl with spoon until smooth. Stir in remaining ingredients. Spread in pan with spatula or pressinto pan.
Bake 17 to 22 minutes. Cool. Drizzle with honey glaze.
HONEY GLAZE:
1/4 c. honey
2 tbsp. butter
Heat 1/4 cup honey and 2 tablespoons butter in 1 quart pan over medium heat stirring constantly until butter is melted and mixture is heated through. Drizzle on top of Soft Granola Bars.
I cut the recipe in half just to try them, now I wish I had made them all.
I also added dried pineapple & cranberries to mine, plus a few chocolate kisses chopped up. For nuts I used almond slivers & chopped pecans. you can add almost anything to this recipe.
*Suggestions: Dried cranberries, apricots, raisins, peanut butter chips, cashews, almonds, peanuts, pumpkin seeds, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried apples or even chocolate chips.
I made these this morning and they are great!
1 c. brown sugar
1 c. oil
2 eggs
2 c. oats
1 1/2 c. flour
1 tsp. baking soda
1 c. raisins or cut up dates
1 c. chopped nuts
1 1/2 tsp. ground cloves and cinnamon
1/4 tsp. salt
Heat oven to 350 degrees. Grease jelly roll pan 15 1/2 x 10 1/2 inch. Mix brown sugar, oil, eggs in large bowl with spoon until smooth. Stir in remaining ingredients. Spread in pan with spatula or pressinto pan.
Bake 17 to 22 minutes. Cool. Drizzle with honey glaze.
HONEY GLAZE:
1/4 c. honey
2 tbsp. butter
Heat 1/4 cup honey and 2 tablespoons butter in 1 quart pan over medium heat stirring constantly until butter is melted and mixture is heated through. Drizzle on top of Soft Granola Bars.
I cut the recipe in half just to try them, now I wish I had made them all.
I also added dried pineapple & cranberries to mine, plus a few chocolate kisses chopped up. For nuts I used almond slivers & chopped pecans. you can add almost anything to this recipe.
*Suggestions: Dried cranberries, apricots, raisins, peanut butter chips, cashews, almonds, peanuts, pumpkin seeds, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried apples or even chocolate chips.
60. Zucchini Cobbler
*Posted by donna_loomis (My Page) on Sat, Jul 16, 11 at 22:50
I baked a zucchini cobbler today. Sounds gross,huh? But it was absolutely delicious. Tastes just like apple pie. Had to find something new to do with all that zucchini.
(taste of home)
6-20 Servings Prep: 35 min. Bake: 35 min.
8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon
Directions
•In a large saucepan over medium-low heat, cook and stir zucchini and
lemon juice for 15-20 minutes or until zucchini is tender. Add the
sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the
heat; set aside.
•For crust, combine the flour and sugar in a bowl; cut in butter until
the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini
mixture. Press half of remaining crust mixture into a greased 15-in.
x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble
remaining crust mixture over zucchini. Sprinkle with cinnamon.
•Bake at 375° for 35-40 minutes or until golden and bubbly. Yield:
16-20 servings.
I baked a zucchini cobbler today. Sounds gross,huh? But it was absolutely delicious. Tastes just like apple pie. Had to find something new to do with all that zucchini.
(taste of home)
6-20 Servings Prep: 35 min. Bake: 35 min.
8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon
Directions
•In a large saucepan over medium-low heat, cook and stir zucchini and
lemon juice for 15-20 minutes or until zucchini is tender. Add the
sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the
heat; set aside.
•For crust, combine the flour and sugar in a bowl; cut in butter until
the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini
mixture. Press half of remaining crust mixture into a greased 15-in.
x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble
remaining crust mixture over zucchini. Sprinkle with cinnamon.
•Bake at 375° for 35-40 minutes or until golden and bubbly. Yield:
16-20 servings.
62. White Chocolate Brownies
Posted by: Ginger - St Thomas on Thu, Aug 3, 00 at 16:31
(makes 16)
1 stick unsalted butter
8 oz white chocolate chips or coarsely chopped white choc.
2 large eggs
Salt
1/2 cup sugar
1/2 tsp vanilla
1 cup flour
8 oz semisweet chocolate chips
Preheat oven to 350 º Lightly grease an 8" square pan. Line the bottom w/foil & lightly grease the foil.
Melt the butter in a heavy saucepan over low heat. Remove pan from the heat.
Add 1/2 the white chocolate; do NOT stir. Using a mixer, beat the eggs with a pinch of salt in a large bowl until frothy. Gradually add the sugar & beat until the mixture is pale yellow & a slowly dissolving ribbon forms when the beaters are lifted.
Add the butter-chocolate mixture, the vanilla & 1/2 tsp salt. Stir in the flour & mix until just combined. Fold in the semi-sweet chocolate chips & remaining 4 oz of white chocolate.
Spoon the mixture into the prepared pan; smooth the top with a spatula.
Bake 30 minutes. Cool. Cut into 16 squares. Can be made a day ahead.
(makes 16)
1 stick unsalted butter
8 oz white chocolate chips or coarsely chopped white choc.
2 large eggs
Salt
1/2 cup sugar
1/2 tsp vanilla
1 cup flour
8 oz semisweet chocolate chips
Preheat oven to 350 º Lightly grease an 8" square pan. Line the bottom w/foil & lightly grease the foil.
Melt the butter in a heavy saucepan over low heat. Remove pan from the heat.
Add 1/2 the white chocolate; do NOT stir. Using a mixer, beat the eggs with a pinch of salt in a large bowl until frothy. Gradually add the sugar & beat until the mixture is pale yellow & a slowly dissolving ribbon forms when the beaters are lifted.
Add the butter-chocolate mixture, the vanilla & 1/2 tsp salt. Stir in the flour & mix until just combined. Fold in the semi-sweet chocolate chips & remaining 4 oz of white chocolate.
Spoon the mixture into the prepared pan; smooth the top with a spatula.
Bake 30 minutes. Cool. Cut into 16 squares. Can be made a day ahead.
63. Best Gooey Brownies
Posted by: Ginger - St Thomas on Thu, Oct 26, 00 at 6:36
One 12 oz pkg semisweet chocolate chips
1 can sweetened condensed milk (not evaporated)
2 sticks + 2 TBL butter
1 lb brown sugar (2 1/4 cups packed)
2 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
3/4 cup pecans or walnuts, chopped
Preheat oven to 350 º. Lightly oil a 13x9x2" baking pan. In a large saucepan over low heat, melt the chocolate chips with the condensed milk & 2 TBL butter while stirring slowly. Remove from the heat & cool slightly.
Melt the remaining 1/2 lb butter, stir in the sugar & add to the chocolate mixture.
Beat in the eggs 1 at a time. Stir in the vanilla, flour & salt; fold in the nuts.
Turn the mixture into the prepared pan & bake for 30-35 minutes.
Do not overback - this is best if still goeey in the center. Cut while warm. Good served with ice cream
One 12 oz pkg semisweet chocolate chips
1 can sweetened condensed milk (not evaporated)
2 sticks + 2 TBL butter
1 lb brown sugar (2 1/4 cups packed)
2 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
3/4 cup pecans or walnuts, chopped
Preheat oven to 350 º. Lightly oil a 13x9x2" baking pan. In a large saucepan over low heat, melt the chocolate chips with the condensed milk & 2 TBL butter while stirring slowly. Remove from the heat & cool slightly.
Melt the remaining 1/2 lb butter, stir in the sugar & add to the chocolate mixture.
Beat in the eggs 1 at a time. Stir in the vanilla, flour & salt; fold in the nuts.
Turn the mixture into the prepared pan & bake for 30-35 minutes.
Do not overback - this is best if still goeey in the center. Cut while warm. Good served with ice cream
64. Silly Toffee Squares
Base
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted
Toffee Layer
1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
.
Combine all the ingredients for the base and press into an 8 inch
square pan. Bake in a 350°F oven for 10 minutes.
While base is baking make the toffee layer.
In a heavy saucepan combine the condensed milk with the 1/2 cup of
butter and 1/2 cup of brown sugar. Bring the mixture to a boil and
simmer for 5 minutes. Keep stirring as this mixture burns easily.
Pour toffee over the base.
Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies.
Stir to coat well. Use two forks to spread evenly over the toffee
layer. Chill and cut into squares.
Home Cookin Chapter: Recipes From Thibeault's
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted
Toffee Layer
1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
.
Combine all the ingredients for the base and press into an 8 inch
square pan. Bake in a 350°F oven for 10 minutes.
While base is baking make the toffee layer.
In a heavy saucepan combine the condensed milk with the 1/2 cup of
butter and 1/2 cup of brown sugar. Bring the mixture to a boil and
simmer for 5 minutes. Keep stirring as this mixture burns easily.
Pour toffee over the base.
Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies.
Stir to coat well. Use two forks to spread evenly over the toffee
layer. Chill and cut into squares.
Home Cookin Chapter: Recipes From Thibeault's
65. Cheesecake Stuffed Strawberries
Cheesecake Stuffed Strawberries These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food.
You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Just be sure to wrap them well (I covered my plate with plastic wrap).
Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason!
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Just be sure to wrap them well (I covered my plate with plastic wrap).
Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason!
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
66. Chocolate Sin or Sex in a Pan
Chocolate Sin or Sex in a Pan www.bigoven.com/recipe/218644/Chocolate-Sin-or-Sex-in-a-Pan
Yield: 10 Servings
It's also called a four layer dessert. Whatever you call it, it's delicious and it will go fast at family gatherings and pot lucks. So decadent, yet so easy to make.
Crust - First Layer Third Layer
1 cup Flour
2 3 ounce boxes Instant Pudding I use chocolate, but any flavor is fine
1 stick Butter or margarine; softened
(I make mine with a Graham Cracker crust/ bake 7-10 min at 350 f)
3 cups Cold milk
1 cup Pecans; chopped
1 teaspoon Vanilla
Second Layer
1/2 cup Cool Whip
8 ounces Cream cheese; softened
Fourth Layer
1 cup Powdered Sugar
Remaining Cool Whip 12 ounces Cool Whip; divided use Reserved chopped pecans Preparation Preheat oven to 350 degrees.
Mix together the flour, butter and chopped pecans, reserving a few tablespoons of the pecans for garnish.
Spray a 9 x 13 baking dish with non-stick cooking spray and press the flour mixture for the first layer into the bottom of the pan. Bake for 15-20 minutes and set aside to cool completely.
Mix together the cream cheese and powdered sugar until mixed well and creamy. Fold in one cup of Cool Whip and stir to mix well. Spread this over the cooled crust gently. You don't want to disturb the crust.
Mix the two boxes of pudding mix, the milk and the vanilla. Whisk until thick and then stir in 1/2 cup of Cool Whip and mix well. Spread the pudding mixture over the cream cheese mixture.
Spread the remaining Cool Whip over the pudding layer and sprinkle with reserved pecans. Cover and refrigerate for an hour or so to set before serving.
Yield: 10 Servings
It's also called a four layer dessert. Whatever you call it, it's delicious and it will go fast at family gatherings and pot lucks. So decadent, yet so easy to make.
Crust - First Layer Third Layer
1 cup Flour
2 3 ounce boxes Instant Pudding I use chocolate, but any flavor is fine
1 stick Butter or margarine; softened
(I make mine with a Graham Cracker crust/ bake 7-10 min at 350 f)
3 cups Cold milk
1 cup Pecans; chopped
1 teaspoon Vanilla
Second Layer
1/2 cup Cool Whip
8 ounces Cream cheese; softened
Fourth Layer
1 cup Powdered Sugar
Remaining Cool Whip 12 ounces Cool Whip; divided use Reserved chopped pecans Preparation Preheat oven to 350 degrees.
Mix together the flour, butter and chopped pecans, reserving a few tablespoons of the pecans for garnish.
Spray a 9 x 13 baking dish with non-stick cooking spray and press the flour mixture for the first layer into the bottom of the pan. Bake for 15-20 minutes and set aside to cool completely.
Mix together the cream cheese and powdered sugar until mixed well and creamy. Fold in one cup of Cool Whip and stir to mix well. Spread this over the cooled crust gently. You don't want to disturb the crust.
Mix the two boxes of pudding mix, the milk and the vanilla. Whisk until thick and then stir in 1/2 cup of Cool Whip and mix well. Spread the pudding mixture over the cream cheese mixture.
Spread the remaining Cool Whip over the pudding layer and sprinkle with reserved pecans. Cover and refrigerate for an hour or so to set before serving.
67. Two Ingredient Lemon Bars (Or other flavors)
All you need is a one-step angel food cake mix and a 15 oz. can of lemon pie filling.
Mix them together by hand until moist. Be sure not to over stir.
Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes).
Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe)
They have more of an angel food cake texture than a traditional lemon bar texture
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pineapple Bars
1 box (1-step) angel food cake mix
1 large can crushed pineapple
Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9x13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes. When sides pull away from pan and toothpick, cake is done.
Can also use low calorie cherry, blueberry, or lemon canned pie filling instead of pineapple.
Number of Servings: 12
68. Endless Possibilities Angel Food Cake
Posted by marygailv on
Mon, Mar 4, 13 at 17:02
1 package dry angel food cake mix (Betty Crocker 1 step)
*see variations below* 12 servings
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake 10-12 minute.)
Pineapple 1 can (20 oz) crushed pineapple in juice
Pina Colada add 1T coconut extract (and 1T rum extract) to pineapple directions
Lemon 1 can lemon pie filling
Key Lime 1 Can Pie Filling
Cherry 1 can (20 oz) Comstock light cherry pie filling
Black Forest add 1/2 cup cocoa to Cherry version
Pumpkin 1 can(15 oz)pumpkin 3/4c water 1T each vanilla & cinnamon
Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel
Cotton Candy -- 1 small pkg (3.4 oz) sugar free flavored gelatin, any flavor, 1-1/4 cup water.
Carrot Cake Add 1/2c finely shredded carrot, 14oz can of pineapple, cinnamon, ginger, nutmeg
69. Easiest Pecan Bars "EVER"
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars
70. Blueberry Muffins - Jasdip's
Blueberry Muffins (makes 6 large muffins)
1 3/4 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup blueberries
1/2 cup unsalted butter, melted
1 cup milk
1 egg
Combine dry ingredients and stir in blueberries.
In a small bowl combine the melted butter, milk and egg. Add to dry ingredients and stir gently just until combined.
Fill greased muffin tin and bake at 350° 15-20 minutes.
1 3/4 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup blueberries
1/2 cup unsalted butter, melted
1 cup milk
1 egg
Combine dry ingredients and stir in blueberries.
In a small bowl combine the melted butter, milk and egg. Add to dry ingredients and stir gently just until combined.
Fill greased muffin tin and bake at 350° 15-20 minutes.
Happiness is life served up with a scoop of acceptance, a topping of tolerance and sprinkles of hope, although chocolate sprinkles also work. ~Robert Brault~