Saturday, November 30, 2013

Baked Denver Omelet





My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite,,

Baked Denver Omelet

makes 4 servings

Ingredients:
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 cup chopped cooked ham
  • 8 eggs
  • 1/4 cup milk
  • 1/2 cup shredded Cheddar cheese
  • salt and ground black pepper to taste

Instructions:
  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  2. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
  3. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
  4. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.


Source: http://allrecipes.com/Recipe/Baked-Denver-Omelet/Detail.aspx

Friday, November 29, 2013

Creamy Chocolate Frosting





I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake,,

Creamy Chocolate Frosting

makes 1 frosting for 1 cake

Ingredients:
  • 2 3/4 cups confectioners' sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract

Instructions:
  1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
  2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.


Source: http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx

Pumpkin Cheesecake






To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven,,

Pumpkin Cheesecake

SERVINGS:12

Ingredients:

FOR THE CRUST:
  • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted

FOR THE FILLING:
  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature

Instructions:

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.


COOK'S NOTE:

To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.




Source: http://www.marthastewart.com/335642/pumpkin-cheesecake

Wednesday, November 27, 2013

Salmon with Brown Sugar Glaze





This is my favorite recipe! I make this way too often. It's quick and easy! I serve this with rice and broccoli

Salmon with Brown Sugar Glaze

makes 4 servings

Ingredients:
  • 1/4 cup packed light brown sugar
  • 2 tablespoons Dijon mustard
  • 4 (6 ounce) boneless salmon fillets
  • salt and ground black pepper to taste

Instructions:
  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
  2. Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
  3. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Creamed Chicken and Biscuits Casserole






This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites,,

Creamed Chicken and Biscuits Casserole

Servings: 6

Ingredients:
  • 1 small onion
  • 1 1/2 teaspoons butter
  • 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 cup milk
  • 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
  • 1 1/2 cups shredded mild cheddar cheese
  • refrigerated biscuit

Instructions:
  1. Preheat oven to 350.
  2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
  3. Chop the onion.
  4. Heat butter in a small nonstick skillet and saute until tender.
  5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
  6. Bake for 15 minutes and remove from oven.
  7. Sprinkle 1 cup of the cheese over the baked mixture.
  8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
  9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.






Source: http://www.food.com/recipe/potsies-creamed-chicken-and-biscuits-casserole-110047

Spicy Pretzels




My sister got this recipe from her friends mom . The small pretzels work the best. And for some reason , the oil definitely makes a difference! We've made them with Crisco, and we've made them with other brands, and they don't taste the same! *** seems to be too hot for a few people , PLEASE ADJUST the cayenne pepper if you don't like HOT***

Spicy Pretzels

Servings: 6

Ingredients:
  • 1/4 lb small pretzels
  • 1/4 cup crisco vegetable oil
  • 1 (1 ounce) package hidden valley ranch dressing mix
  • 1 teaspoon garlic salt
  • 1 teaspoon cayenne pepper

Instructions:
  1. Put pretzels in a roaster pan (or 13x9 pan will work)
  2. Mix together the Crisco oil, dressing mix, salt and cayenne pepper.
  3. Pour over pretzels.
  4. Toss thoroughly!
  5. Bake at 200* for 1 1/2- 2 hours.
  6. Stir about every 20 minutes.

Tuesday, November 26, 2013

Fire Crackers





Seasoned saltine crackers that are simple to make and add a special touch for your dips and spreads at parties

Fire Crackers

Servings: 24

Ingredients:
  • 1 lb unsalted saltine crackers     (4 sleeves)
  • 1 cup canola oil
  • 1 (1 ounce) packet ranch dressing mix
  • 2 tablespoons crushed red pepper flakes
  • 1/2 teaspoon garlic powder

Instructions:
  1. Line crackers on ends (like dominoes) in an air-tight container.
  2. In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
  3. Stir until all ingredients are well mixed.
  4. Continue to stir to prevent the pepper from settling on the bottom of the bowl.
  5. Spoon mixture evenly over crackers, like drizzling icing on a cake.
  6. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
  7. Store in a ziplock bag. Will keep for about a week -- if they last that long!


Source: http://www.food.com/recipe/fire-crackers-423316

Broccoli Rice Casserole




A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!

Broccoli Rice Casserole

makes 10 servings

Ingredients:
  • 2 (10 ounce) packages frozen chopped broccoli
  • 3 cups instant rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups water
  • 1 (16 ounce) package processed American cheese, cubed
  • 1 tablespoon butter
  • 1 bunch celery, chopped
  • 1 large onion, chopped
  • salt and pepper to taste

Instructions:
  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.


Source: http://allrecipes.com/recipe/broccoli-rice-casserole/detail.aspx

Sausage Pinwheels





These where PERFECT for get-n-go breakfast with your favorite jam or jelly on the side,,

Sausage Pinwheels

Servings: 24

Ingredients:
  • 1 lb bulk sausage
  • 1 can crescent roll dough

Instructions:
  1. Take dough out of can in a whole sheet.
  2. Press perforated edges together to form one sheet of dough.
  3. Spread sausage over dough evenly.
  4. Starting with a long edge, roll dough and sausage into a log.
  5. Refrigerate log overnight or until firm.
  6. Slice 1/2 inch pieces from the log and place on baking sheet.
  7. Bake at 375 degrees for 12-18 minutes.


Source: http://www.food.com/recipe/sausage-pinwheels-89835

Chocolate Cream Pie





This is the classic Chocolate Cream Pie that you have been searching for. Consistency, depth of chocolate flavor and level of sweetness are perfect

Chocolate Cream Pie

Serves: 6
Yield:1


Ingredients:
  • 1 2/3 cups water
  • 3 tablespoons cornstarch
  • 5 tablespoons cocoa
  • 1 (14 ounce) can eagle brand sweetened condensed milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 (9 inch) baked pastry shells

Instructions:
  1. Mix water and cornstarch and cocoa until smooth.
  2. Sir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan or microwave.
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.
  6. Cool slightly (stirring occasionally).
  7. Pour into baked pie shell.
  8. For meringue: Preheat oven to 400°.
  9. Top with meringue and brown.
  10. Or may top with whipped cream after chilling pie.


Source: http://www.food.com/recipe/chocolate-cream-pie-43100

Monday, November 25, 2013

Mouth-Watering Stuffed Mushrooms





This is the first time I have ever attempted to make stuffed mushrooms and they were great! There was NO leftovers at my house! There easy, fast, and budget friendly. These delicious mushrooms taste just like restaurant-style stuffed mushrooms,,

Mouth-Watering Stuffed Mushrooms

makes 12 large mushrooms

Ingredients:
  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Source: http://allrecipes.com/Recipe/Mouth-Watering-Stuffed-Mushrooms/detail.aspx

Tomato Zucchini Casserole





"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry

Tomato Zucchini Casserole

makes 4 Servings

Ingredients:
  • 1 1/2 cups grated Cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • 1/4 cup butter
  • 2 tablespoons finely chopped onion
  • 3/4 cup fine bread crumbs

Instructions:
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.


Source: http://allrecipes.com/Recipe/Tomato-Zucchini-Casserole/Detail.aspx

Grandma's Lemon Meringue Pie



This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk,,

Grandma's Lemon Meringue Pie


makes 1 - 9 inch pie

Ingredients:
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.


Source: http://allrecipes.com/Recipe/Grandmas-Lemon-Meringue-Pie/Detail.aspx

Sunday, November 24, 2013

Balsamic-Glazed Salmon Fillets





A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary,,

Balsamic-Glazed Salmon Fillets

makes 6 servings
Ingredients:
  • 6 (5 ounce) salmon fillets
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon chopped fresh oregano

Instructions:
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.


Source: http://allrecipes.com/Recipe/Balsamic-Glazed-Salmon-Fillets/Detail.aspx

Apple Squares





"Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!

Apple Squares

makes 1 9x9-inch pan

Ingredients:
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped apple
  • 1/2 cup finely chopped walnuts
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.

In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.



Source: http://allrecipes.com/Recipe/Apple-Squares/Detail.aspx

Banana Cream Pie





Banana Cream Pie

makes 1 9-inch pie

Ingredients:
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 1/4 teaspoons vanilla extract
  • 1 (9 inch) pie crust, baked
  • 4 bananas, sliced

Instructions:
  1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.


Source: http://allrecipes.com/recipe/banana-cream-pie-i/detail.aspx

Saturday, November 23, 2013

Too Much Chocolate Cake





This cake won me First Prize at the county fair last year. It is very chocolaty,,

Too Much Chocolate Cake

makes 1 12 cup Bundt cake

Ingredients:
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.


Source: http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx


Blueberry Sour Cream Coffee Cake





One really delicious and really unhealthy Sunday coffee cake:D  I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries,,

Blueberry Sour Cream Coffee Cake

makes 1 - 9 inch Bundt cake

Ingredients:
  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 5/8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tablespoon confectioners' sugar for dusting

Instructions:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Flourless Peanut Butter Cookies





Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!

Flourless Peanut Butter Cookies

makes 1 dozen

Ingredients:
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg

Instructions:
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

Source: http://allrecipes.com/Recipe/Flourless-Peanut-Butter-Cookies/Detail.aspx

Easy Sugar Cookies





"Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!

Easy Sugar Cookies

makes 4 dozen

Ingredients:
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions:
  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.


Source: http://allrecipes.com/recipe/easy-sugar-cookies/detail.aspx

Easy Key Lime Pie





This is the 1999 American Pie Council 's National Pie Championship's first place winner in the Quick and Easy Category. Garnish each piece with a slice of lime and a dollop of whipped cream or whipped topping if you like,,

Easy Key Lime Pie

makes 1 - 9 inch pie

Ingredients:
  • 5 egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 (9 inch) prepared graham cracker crust

Instructions:
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.


Source: http://allrecipes.com/recipe/easy-key-lime-pie-i/detail.aspx

Caramel Bars





These are one of my favorite goodies these days! A total crowd pleaser!


Salted Caramel Butter Bars

Ingredients:

For the Crust:
  • 1 lb. salted butter room temp
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 Tbs vanilla OR - I used Princess Cake Emulsion..
  • 4 cups AP flour

For the Filling:
  • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  • ⅓ cup milk or cream
  • ½ teaspoon vanilla
  • *1 T. coarse sea salt (optional)

Instructions:

  1. Preheat oven to 325°
  2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3. Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
  4. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  6. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
  7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  9. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
  10. Let cool before cutting into squares.


Source: http://www.frecklesstyle.com/2013/01/caramel-bars.html

New Orleans Praline Brownies





These dangerously good brownies are a recipe from Betty Crocker. I like my brownies extra fudgey, so I always cook for less time than recipes call for. Enjoy!


New Orleans Praline Brownies

Ingredients:

Brownies:
  • 1 box fudge brownie mix (I used Ghirardelli)
  • water, vegetable oil and eggs called for on brownie box
  • 1/2 cup chopped pecans 

Praline Frosting:
  • 1/2 cup whipping cream
  • 6 Tbsp butter
  • 1 1/2 cups packed brown sugar
  • 1/2 cup chopped pecans, toasted
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

Instructions:
  1. Preheat the oven to 350 degrees. Line the bottom of 9"x13" pan with aluminum foil and spray with cooking spray.
  2. Make brownies as directed on box for fudge brownies (adding water, oil, and eggs). Stir in pecans.
  3. Bake as directed (slightly under cook) then cool for about an hour then lift aluminum foil and brownies from pan leaving the brownies on the foil. I did this, to make the pan easier to clean so the icing could pour down the sides.
  4. In a small-medium sized saucepan, mix whipping cream, butter, and brown sugar.
  5. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
  6. Cool 5 minutes, stirring frequently.
  7. Pour and spread frosting over brownies. Allow to set for a few minutes before cutting into squares.


Source: http://615soul.blogspot.com/2013/02/new-orleans-praline-brownies.html


Lemon Cake





This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it,,

Lemon Cake

makes 1 - 10x15 inch pan

Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 3/4 cups water
  • 3 egg whites
  • 3/4 cup nonfat milk
  • 1/2 teaspoon lemon extract
  • 1 (1 ounce) package instant sugar-free vanilla pudding mix
  • 1 (8 ounce) container frozen light whipped topping, thawed

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
  2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.


Source: http://allrecipes.com/Recipe/Lemon-Cake/Detail.aspx

Friday, November 22, 2013

Mrs.Field’s Super Fudge Brownies





They are dense, rich, and almost melt in your mouth. They remind me of a flourless chocolate cake with a truffle-like texture and deep, dark chocolate taste.

Mrs.Field’s Super Fudge Brownies


Yield: 16 brownies (2 inch squares)

Ingredients:
  • 6 oz. unsweetened baking chocolate
  • 1 cup salted butter, softened
  • 4 large eggs
  • 2 cups white sugar
  • 1 Tbsp. pure vanilla extract
  • 1/2 cup all-purpose flour
  • pinch salt
  • 1 cup (6 oz) semisweet chocolate chips

Instructions:
  1. Pre-heat oven to 300F. Grease an 8x8 inch baking pan.
  2. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth.
  3. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color- about 5 minutes. Add sugar and blend on low until thoroughly combined.
  4. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth, scraping down the sides of the bowl. Add flour and pinch salt. Mix thoroughly.
  5. Pour batter into greased pan. Smooth surface with a spatula and spirnkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in the center should come out clean or with a few moist crumbs. Do not overbake.
  6. Cool to room temperature. Cover and refrigerate for at least 1 hour. To cut brownies, dip a sharp knife in hot water and wipe dry. Use warm knife to slice brownies. Serve chilled.


Source: http://frankiesfoods.blogspot.com/2011/02/mrsfields-superfudgebrownies-and.html

Peanut Butter Oatmeal Dream Bars





These bars are just wonderful! The crust and topping has a subtle caramel flavor thanks to all that butter and brown sugar (I used dark brown sugar, which intensifies and deepens the caramel flavor). The filling has a nice light peanut butter flavor without being too overpowering or sweet, almost like creamy peanut butter fudge. Infact, I thought the filling would be sweeter than what it turned out, and was pleasantly surprised. The filling is smooth and creamy and compliments the sweetness of the Milk choclate chips and Reese’s Candy bar pieces that I added to the topping.


 Right out of the oven these bars are ooey, gooey and very good. You definately need a spoon to eat and scoop up every last drop of the filling from the dish! I did chill these until set and they are much easier to eat, I can’t decide which way I like them best; warm with melted chocolate and peanut butter all over my spoon and fingers (MMMM, I love to lick my fingers) or chilled and set making the filling seem almost fudge-like (only a bit softer). Either way these are sure to please any Peanut Butter and Chocolate lover, and with the oatmeal, these are almost a health food!

The down side is that I don’t think these will travel well or stand up to summer heat. They are great but messy, but heck, as complaints go, that is a minor one! Next time I might add more chopped Reese’s candy bars because I can’t get enough of those babies!

Peanut Butter Oatmeal Dream Bars

Ingredients:
  • 1 cup melted butter
  • 1 cup brown sugar (I used Dark brown sugar)
  • 1 teaspoon baking soda
  • 2 1/4 cups Quick Cooking oatmeal (NOT instant)
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1/2  cup peanut butter (I used creamy)
  • 1 can sweetened condensed milk
  • 1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
  • 1 cup Milk Chocolate Chips

Instructions:

Preheat oven to 350.

Line a 9×13 pan with tin foil and spray lighlty with PAM.

In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes. May 118
While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling. 
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.
After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier. 






Source: http://bakingblonde.wordpress.com/2009/05/14/peanut-butter-oatmeal-dream-bars/

Thursday, November 21, 2013

Peanut Butter Pie





This is so easy and so delicious! I made this for a family gathering and everyone raved about it. My brother thought he could make a better one so we did a blind taste test. This recipe won hands down, even my brother thought so! This is usually the first pie to disappear during a holiday get together. I followed the recipe exactly, no need to change a thing!

Peanut Butter Pie

Ingredients:
  • 1 (9 inch) prepared graham cracker crust
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup confectioners' sugar
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 15 miniature chocolate covered peanut butter cups, unwrapped

Instructions:

Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.

Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.



Source: http://allrecipes.com/recipe/peanut-butter-pie/detail.aspx

Paula Deen Sour Cream Pound Cake





Paula Deen Sour Cream Pound Cake

Servings: 6 to 8 servings
Prep Time: 15 min
Cook Time: 1 hour


Ingredients:
  • 1/2 teaspoon vanilla extract
  • 3   large eggs
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 1/2 cup sugar
  • 1 cup butter, room temperature
  • 1 1/2 cup all-purpose flour

Instructions:
  1. Preheat oven to 350 degrees F. 
  2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla. 
  3. Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.


Source: http://www.pauladeen.com/recipes/recipe_view/sour_cream_pound_cake/

Cheesy Squash Casserole





Cheesy Squash Casserole

Servings: 6 to 8 servings
Cook Time: 30 min


Ingredients:
  • 1 tablespoon vegetable oil
  • 6 medium yellow summer squash, thinly sliced
  • 1 large Vidalia onion, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan
  • 1 cup shredded sharp Cheddar
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper
  • 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Instructions:
  1. Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
  2. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
  3. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.


Source: http://www.pauladeen.com/recipes/recipe_view/cheesy_squash_casserole/

Vanilla Bean Cheesecake Bars





Creamy, vanilla-scented bars, perfect with a cup of coffee.

Vanilla Bean Cheesecake Bars

Yield:    16 servings

Ingredients:

crust:
  • 1 1/4 cups graham cracker crumbs, about 8 whole crackers
  • 4 tablespoons confectioners' sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 5 tablespoons melted butter

batter:
  • 16 ounces (2 large packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup heavy cream or sour cream
  • 3 large eggs
  • 2 to 3 teaspoons vanilla extract or Vanilla Bean Crush
  • 1/2 teaspoon freshly grated lemon peel, optional
  • 1 teaspoon lemon juice, optional

Instructions:

Preheat the oven to 375°F.

To make the crust: Stir together the crumbs, sugar, salt, cinnamon, and melted butter.

Press into the bottom and about 1/2" inch up the sides of an 8" x 8" square pan.

Freeze for 15 minutes if using a metal pan (not necessary if using ceramic or glass). Note: this is to prevent the edges of the crust from slumping. If you're not worried about slumping (and in our testing, it only happened some of the time), you can skip this step.

Bake the crust for 8 to 10 minutes, until set; the color won't change much.

Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 325°F.

To make the batter: Mix the cream cheese and sugar together until smooth.

Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix.

Spoon the batter into the crust.

Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center. An instant-read thermometer, inserted into the filling about 1" in from the edge, will read about 180°F.

Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until ready to serve.

Just before serving, top with fresh berries, fruit pie filling, or whipped cream.

Caramel Popcorn with Marshmallow





Marshmallows make this caramel popcorn stay soft and grand! Leftover caramel can be refrigerated and used later if warmed in the microwave,,

Caramel Popcorn with Marshmallow

makes 8 servings

Ingredients:
  • 23 large marshmallows
  • 2 cups brown sugar
  • 1/4 cup light corn syrup (such as Karo®)
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 (3.5 ounce) packages microwave popcorn, popped

Instructions:
  1. Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
  2. Put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.


Source: http://allrecipes.com/recipe/caramel-popcorn-with-marshmallow/

Cream Cheese P0und Cake





This is the best, most moist pound cake you’ll ever eat. The cream cheese gives this pound cake a wonderful flavor and makes this the perfect dessert for a dinner or a picnic lunch.
This Cream Cheese Pound Cake is awesome delicious,subtle taste of cream cheese, soft and cottony.If you want to dress up this cake, pour some fresh strawberries or raspberries over the slice – yummy!!


Cream Cheese Pound Cake

Makes 8 servings

Ingredients:
  • 1 ½ cup · Butter -- softened
  • 1 packages · Cream cheese -- softened
  • 3 cup · Sugar
  • 6 large · Eggs
  • 1 ½ teaspoon · Vanilla extract
  • 3 cup · All-purpose flour
  • 1⁄8 teaspoon · Salt

Instructions:
  1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
  2. Gradually add sugar, beating 5 to 7 minutes.
  3. Add eggs, one at a time, beating just until yellow disappears.
  4. Add vanilla mixing well.
  5. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
  6. Pour batter into a greased and floured 10-inch tube pan.
  7. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
  8. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
  9. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Cream Cheese Pound Cake





Cream Cheese Pound Cake

Makes 8 servings

Ingredients:
  • 1 ½ cup · Butter -- softened
  • 1 packages · Cream cheese -- softened
  • 3 cup · Sugar
  • 6 large · Eggs
  • 1 ½ teaspoon · Vanilla extract
  • 3 cup · All-purpose flour
  • 1⁄8 teaspoon · Salt

Instructions:
  1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
  2. Gradually add sugar, beating 5 to 7 minutes.
  3. Add eggs, one at a time, beating just until yellow disappears.
  4. Add vanilla mixing well.
  5. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
  6. Pour batter into a greased and floured 10-inch tube pan.
  7. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
  8. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
  9. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.


Source: http://www.allthecooks.com/cream-cheese-pound-cake-2.html

Roasted New Red Potatoes





These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection,,

Roasted New Red Potatoes

makes 8 servings

Ingredients:
  • 3 pounds small red new potatoes, halved
  • 1/4 cup olive oil
  • 1 teaspoon Salt and freshly ground black pepper

Instructions:

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.

Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.


Source: http://allrecipes.com/Recipe/Roasted-New-Red-Potatoes/Detail.aspx

Wednesday, November 20, 2013

Banana Cheesecake with Caramel Sauce





Easy and delicious cheesecake. Looks fancy when served drizzled with caramel sauce and yields a lot of servings. Sometimes I double the crust recipe to make a thicker crust,,

Banana Cheesecake with Caramel Sauce

makes 12 servings

Ingredients:
  • 2 cups graham cracker crumbs
  • 1/3 cup margarine, melted
  • 1/4 cup white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed banana
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 1 banana, sliced

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
  3. In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
  4. Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
  5. Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.


Source: http://allrecipes.com/recipe/banana-cheesecake-with-caramel-sauce/detail.aspx

Irish Cream Bundt Cake





Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion

Irish Cream Bundt Cake

makes 1 - 10 inch Bundt pan

Ingredients:
  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Instructions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.


Source: http://allrecipes.com/Recipe/Irish-Cream-Bundt-Cake/Detail.aspx

Low Carb Breakfast Balls





I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber

Low Carb Breakfast Balls

Serves: 12
Yield:48 meatballs


Ingredients:
  • 2 lbs bulk pork sausage
  • 1 lb ground beef
  • 3 eggs
  • 2 tablespoons dried onion flakes
  • 1/2 teaspoon black pepper
  • 1/2 lb sharp cheddar cheese, shredded

Instructions:
  1. Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
  2. Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
  3. Bake at 375°F for about 25 minutes.
  4. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.



Source: http://www.food.com/recipe/low-carb-breakfast-balls-98774

Soy Milk Pumpkin Pie





Soy Milk Pumpkin Pie

Yield: Makes 8 servings

Ingredients:
  • 3/4 cup sugar $
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 can (15 oz.) pumpkin $
  • 1 1/4 cups soy milk (10 oz.) $
  • 2 large eggs $
  • Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade

Instructions:
  1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
  2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
  3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.


Source: http://www.myrecipes.com/recipe/soy-milk-pumpkin-pie-10000000600577/

Crustless Cranberry Pie



Light, super simple, and delicious dessert. Great with vanilla ice cream

Crustless Cranberry Pie

makes 1 (9-inch) pie

Ingredients:
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 cups cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon almond extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.









Source: http://allrecipes.com/Recipe/Crustless-Cranberry-Pie/Detail.aspx

Pumpkin Pancakes





These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin

Pumpkin Pancakes

makes 12 pancakes

Ingredients:
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Source: http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx

Tuesday, November 19, 2013

Blueberry Muffins





These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want,,


Blueberry Muffins

makes 8 large muffins

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Instructions:
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.



Source: http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

Cream Puffs





An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Cream Puffs

makes 20 to 25 cream puffs

Ingredients:
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs

Instructions:
  1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.


Source: http://allrecipes.com/Recipe/Cream-Puffs/Detail.aspx

Blueberry Zucchini Bread





Blueberries and zucchini baked up into delicious little summertime bread loaves!

Blueberry Zucchini Bread

makes 4 mini-loaves

Ingredients:
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


Source: http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx

Monday, November 18, 2013

Amish White Bread





Absolutely best bread recipe I've ever tried. If you like slightly sweet bread, this is for you. (I even forgot to add the oil and it still came out very dense and moist)

Amish White Bread

makes 2 - 9x5 inch loaves

Ingredients:
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour

Instructions:
  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.


Source: http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx

Bacon, Egg and Cheese Sandwiches





Breakfast ready in 30 minutes! Enjoy these delicious crescent shape sandwiches filled with bacon, egg and cheese made using Pillsbury® dinner rolls,,

Bacon, Egg and Cheese Sandwiches

makes 8 sandwiches

Ingredients:
  • 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
  • 8 slices bacon, crisply cooked, crumbled
  • 4 egg, scrambled
  • 1/2 cup finely shredded Cheddar cheese
  • 1 egg, beaten (optional)
  • 1 tablespoon cracked black pepper (optional)

Instructions:

  1. Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
  2. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
  3. Bake 18 to 20 minutes or until golden brown.

Note:

To make scrambled eggs in microwave: Beat eggs well in medium microwaveable bowl. Microwave uncovered on High 1 1/2 minutes. Stir cooked outer edges to center. Microwave 1 to 2 minutes longer or until eggs are almost set but still moist.







Source: http://allrecipes.com/Recipe/Bacon-Egg-and-Cheese-Sandwiches/Detail.aspx

Apple Crisp





A simple dessert that's great served with ice cream,,

Apple Crisp

makes 1 9x13-inch pan

Ingredients:
  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted

Instructions:
  1. Preheat oven to 350 degrees F (175 degree C).
  2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
  3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.


Source: http://allrecipes.com/recipe/apple-crisp-ii/detail.aspx

Zesty Slow Cooker Chicken Barbecue





Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes,,

Zesty Slow Cooker Chicken Barbecue

makes 6 servings

Ingredients:
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

Instructions:
  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.


Source: http://allrecipes.com/Recipe/Zesty-Slow-Cooker-Chicken-Barbecue/Detail.aspx

Oven Roasted Teriyaki Chicken





Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group,,

Oven Roasted Teriyaki Chicken

makes 6 servings

Ingredients:
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Instructions:
  1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


Source: http://allrecipes.com/Recipe/Oven-Roasted-Teriyaki-Chicken/Detail.aspx

Baked French Toast





I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish,,

Baked French Toast

makes 12 servings

Ingredients:
  • 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  • 8 eggs
  • 2 cups milk
  • 1 1/2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1 1/3 cups brown sugar
  • 3 tablespoons light corn syrup

Instructions:

  1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  3. Bake in preheated oven, uncovered, for 40 minutes.

Baked French Toast





I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish,,

Baked French Toast

makes 12 servings

Ingredients:
  • 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
  • 8 eggs
  • 2 cups milk
  • 1 1/2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup butter
  • 1 1/3 cups brown sugar
  • 3 tablespoons light corn syrup

Instructions:

  1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
  2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
  3. Bake in preheated oven, uncovered, for 40 minutes.


Source: http://allrecipes.com/Recipe/Baked-French-Toast-2/Detail.aspx