A new take on a favorite old camping recipe… but it's still chocolate, marshmallows, and graham crackers warmed over an open flame.
1 cup cream
8 ounces semi-sweet chocolate, chopped
1 cup marshmallow cream
Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.
Serve with graham crackers and marshmallows, of course. Serves 6 or more.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
Thursday, December 31, 2009
Marbled Chocolate Fondue Recipe
The use of both white and dark chocolate gives this one an outstanding look among dessert fondues.
1 cup heavy cream
10 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
2 ounces white chocolate, finely chopped
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot. Sprinkle the white chocolate over the top, and draw a spoon or knife through the mixture 2 or 3 times, just enough to marble it.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
1 cup heavy cream
10 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
2 ounces white chocolate, finely chopped
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot. Sprinkle the white chocolate over the top, and draw a spoon or knife through the mixture 2 or 3 times, just enough to marble it.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
White Chocolate Fondue Recipe
White chocolate is a rich, chic addition to dessert fondue recipes.
3/4 cup heavy cream
12 ounces white chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
3/4 cup heavy cream
12 ounces white chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
Classic Chocolate Fondue Recipe
This recipe is the most popular of all the dessert fondue recipes.
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
1 cup heavy cream
12 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla
Heat the cream in a medium saucepan over medium-low heat until hot, about 2 to 3 minutes. When hot, add the chocolate and stir until it is just melted and smooth. Stir in vanilla. Transfer to a warm ceramic fondue pot.
Serve with your choices of fresh strawberries, bananas, apple wedges, pound cake, ladyfingers, and almond biscotti. Serves 6 or more.
Variations:
Substitute 2 to 3 tablespoons of kirsch, brandy, rum, or orange liqueur for the vanilla.
http://www.greatpartyrecipes.com/chocolatefonduerecipes.html
Tuesday, December 22, 2009
Orange and Nut Squares
Ingredients
1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate
Directions
Preheat the oven to 350 degrees F.
Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
Spread the marmalade over the cookie. Sprinkle with nuts.
In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/orange-and-nut-squares-recipe/index.html
1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate
Directions
Preheat the oven to 350 degrees F.
Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
Spread the marmalade over the cookie. Sprinkle with nuts.
In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/orange-and-nut-squares-recipe/index.html
Sunday, August 23, 2009
Crockpot Chicken Enchilada
2 10 oz. cans enchilada sause
2 10 oz. cans chicken breast, drained (or about 2 ½ cups if you cook your own)
1 c. sour cream
8 oz. cheddar cheese, shredded
9 tortillas (I used corn)
Spray slow cooker with cooking spray. Mix 1st 3 ingredients to make a “sauce”. Place the following in layers in slow cooker:
- sauce (1/4)
- cheese (1/3)
- tortillas, torn some (1/3)
- end with sauce
Cover & cook on low 2 – 2 ½ hours.
--Becky B.
2 10 oz. cans chicken breast, drained (or about 2 ½ cups if you cook your own)
1 c. sour cream
8 oz. cheddar cheese, shredded
9 tortillas (I used corn)
Spray slow cooker with cooking spray. Mix 1st 3 ingredients to make a “sauce”. Place the following in layers in slow cooker:
- sauce (1/4)
- cheese (1/3)
- tortillas, torn some (1/3)
- end with sauce
Cover & cook on low 2 – 2 ½ hours.
--Becky B.
Taco Lasagna
Please pay attention to note at the end. Also, I used about another 1/4 cup of taco sauce than the recipe calls for. And I don't think I used 10 tortillas, I think I only used 8 or 9. And if you use the biggest size tortilla, it's a little too much.
1-1/2 pounds ground beef
1 cup chopped onion
1-1/2 c. chopped green pepper
4.5 oz. can green chilies
2.5 oz. package taco seasoning
2 c. taco sauce
3 c. Colby/jack cheese
10 flour tortillas
Brown beef. Add onion, pepper, chilies and taco seasoning. Spread ½ c. of the taco sauce in the bottom of a coated 9x13 pan. Layer with 5 of the tortillas, folded in half to fit across the dish. Layer with ½ of meat mixture, 1 c. of the taco sauce, 1-1/2 c. of the cheese; repeat. Bake at 375 for 15-20 minutes until the cheese is melted. (I used minced onion instead of chopped onion and a pepper seasoning blend instead of chopped pepper. I put the can of chilies in the blender so they were not chunky. I think I also used 4 cups of cheese instead of 3.)
--Becky B.
1-1/2 pounds ground beef
1 cup chopped onion
1-1/2 c. chopped green pepper
4.5 oz. can green chilies
2.5 oz. package taco seasoning
2 c. taco sauce
3 c. Colby/jack cheese
10 flour tortillas
Brown beef. Add onion, pepper, chilies and taco seasoning. Spread ½ c. of the taco sauce in the bottom of a coated 9x13 pan. Layer with 5 of the tortillas, folded in half to fit across the dish. Layer with ½ of meat mixture, 1 c. of the taco sauce, 1-1/2 c. of the cheese; repeat. Bake at 375 for 15-20 minutes until the cheese is melted. (I used minced onion instead of chopped onion and a pepper seasoning blend instead of chopped pepper. I put the can of chilies in the blender so they were not chunky. I think I also used 4 cups of cheese instead of 3.)
--Becky B.
Wednesday, May 20, 2009
Sausage Breakfast Casserole
1 lb Sausage (I like to use Hot Sausage)
1 onion, chopped (if desired, I did not add onion yesterday)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 soup can of water
1 cup instant rice
2 cups grated Sharp Cheddar Cheese
Brown Sausage and onion until done. Drain sausage and then
combine with next 5 ingredients. Spread mixture in 9 X 12 Pyrex dish or
oval Corningware dish. Bake at 350 degrees for about 30 minutes.
** I mix everything up the night before, refrigerate overnite and then bake the next morning.
NOTE - I doubled the recipe for yesterday.
By: Leigh F.
1 onion, chopped (if desired, I did not add onion yesterday)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 soup can of water
1 cup instant rice
2 cups grated Sharp Cheddar Cheese
Brown Sausage and onion until done. Drain sausage and then
combine with next 5 ingredients. Spread mixture in 9 X 12 Pyrex dish or
oval Corningware dish. Bake at 350 degrees for about 30 minutes.
** I mix everything up the night before, refrigerate overnite and then bake the next morning.
NOTE - I doubled the recipe for yesterday.
By: Leigh F.
Party Punch
At work, we just had a baby shower...so here is the punch recipe and a sausage casserole one to follow.
2 pkg of Pink Lemonade Kool-Aid (the small packets you normally add sugar to – can use any flavor to get desired color/flavor)
2 c. sugar
2 qt. Water
1 36 oz can pineapple juice
1 32 oz bottle of ginger ale (2 liter = 64 oz.)
Heat water and add sugar. Stir until sugar dissolves. Take off heat and add Kool-Aid packets
and pineapple juice. Let completely cool and store in freezable containers (I used gallon ziplock
bags) and freeze. Take out of freezer about an hour before serving, so it becomes slushy.
Add frozen mixture and gingerale in the punch bowl and serve!!
Yield is a little over a gallon.
NOTE – I tripled the recipe for the shower.
By: Leigh F.
2 pkg of Pink Lemonade Kool-Aid (the small packets you normally add sugar to – can use any flavor to get desired color/flavor)
2 c. sugar
2 qt. Water
1 36 oz can pineapple juice
1 32 oz bottle of ginger ale (2 liter = 64 oz.)
Heat water and add sugar. Stir until sugar dissolves. Take off heat and add Kool-Aid packets
and pineapple juice. Let completely cool and store in freezable containers (I used gallon ziplock
bags) and freeze. Take out of freezer about an hour before serving, so it becomes slushy.
Add frozen mixture and gingerale in the punch bowl and serve!!
Yield is a little over a gallon.
NOTE – I tripled the recipe for the shower.
By: Leigh F.
Thursday, March 12, 2009
Interesting Tibits
These aren't receipes, but I thought some of them sounded worth trying. I'm not sure if they work though. Maybe you should try them!
DID YOU KNOW....
· Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it.
· Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
· Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
· Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
· Add a teaspoon of water when frying ground beef..It will help pull the grease away from the meat while cooking.
· To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
· For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
· Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
· Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
· Reheat Pizza Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy.. No soggy micro pizza. I saw this on the cooking channel and it really works.
· Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
· Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
· Reheating refrigerated bread To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
· Newspaper weeds away Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
· Broken Glass Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
· No More Mosquitoes Place a dryer sheet in your pocket. It will keep the mosquitoes away.
· Squirrel Away! To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
· Flexible vacuum To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
· Reducing Static Cling Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! ... static is gone.
· Measuring Cups Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
· Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car . When the window s fog, rub with the eraser! Works better than a cloth!
· Reopening envelope If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
· Conditioner Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
· Goodbye Fruit Flies To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
· Get Rid of Ants Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
INFO ABOUT CLOTHES DRYERS The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material ... I'm sure you know what your dryer's lint filter looks like. Well ... the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit.You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?!
DID YOU KNOW....
· Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it.
· Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
· Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
· Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
· Add a teaspoon of water when frying ground beef..It will help pull the grease away from the meat while cooking.
· To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
· For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
· Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
· Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!
· Reheat Pizza Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy.. No soggy micro pizza. I saw this on the cooking channel and it really works.
· Easy Deviled Eggs Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
· Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
· Reheating refrigerated bread To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
· Newspaper weeds away Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
· Broken Glass Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
· No More Mosquitoes Place a dryer sheet in your pocket. It will keep the mosquitoes away.
· Squirrel Away! To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
· Flexible vacuum To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
· Reducing Static Cling Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! ... static is gone.
· Measuring Cups Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
· Foggy Windshield? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car . When the window s fog, rub with the eraser! Works better than a cloth!
· Reopening envelope If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
· Conditioner Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.
· Goodbye Fruit Flies To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
· Get Rid of Ants Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!
INFO ABOUT CLOTHES DRYERS The heating unit went out on my dryer! The gentleman that fixes things around the house for us told us that he wanted to show us something and he went over to the dryer and pulled out the lint filter. It was clean. (I always clean the lint from the filter after every load clothes.) He told us that he wanted to show us something; he took the filter over to the sink and ran hot water over it. The lint filter is made of a mesh material ... I'm sure you know what your dryer's lint filter looks like. Well ... the hot water just sat on top of the mesh! It didn't go through it at all! He told us that dryer sheets cause a film over that mesh that's what burns out the heating unit.You can't SEE the film, but it's there. It's what is in the dryer sheets to make your clothes soft and static free ... that nice fragrance too. You know how they can feel waxy when you take them out of the box ... well this stuff builds up on your clothes and on your lint screen. This is also what causes dryer units to potentially burn your house down with it! He said the best way to keep your dryer working for a very long time (and to keep your electric bill lower) is to take that filter out and wash it with hot soapy water and an old toothbrush (or other brush) at least every six months. He said that makes the life of the dryer at least twice as long! How about that!?!
Thursday, February 5, 2009
Mom's Apple Pie
This is my mom's famous apple pie recipe. It is so delicious!! I love it!
1/4 cup sugar1 tablespoon flour
1/2 teaspoon cinnamon
Dash of salt
5-6 granny apples
1/4 cup butter
3/4 cup brown sugar
1/2 cup flour
Blend the 1/4 cup sugar, 1 tablespoon flour, cinnamon, and salt. Toss with apple slices. Spoon into pastry-lined pan. Combine softened butter, brown sugar, and 1/2 cup flour (should look like crumbs) and sprinkle over pie filling. Cover with top crust and cut slits in top of crust. Bake at 425 degrees about 35-40 minutes.
Key Lime Pie
I made this to bring to work for some party - Imagine that. It was actually pretty good. I really liked it.
Ingredients:
3 eggs, separated
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lime juice
2 or 3 drops green food coloring (optional)
1 (9-inch) graham cracker crust
Instructions: Preheat oven to 325°F. In medium bowl, beat egg yolks on low speed; gradually beat in EAGLE BRAND® and lime juice until smooth. Stir in food coloring (optional). Pour mixture into pie crust. Bake 30 minutes. Remove from oven and let cool. Top with Cool Whip and refrigerate, covered.
Top can be decorated with very thin slices of lime. (To do this, cut really thin slices of lime, then cut the slice half way across then twist it for a cute decoration). See how easy that is? This is the way I make my lemon pie too. Just substitute the lime juice for lemon juice.
--Mom
Ingredients:
3 eggs, separated
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lime juice
2 or 3 drops green food coloring (optional)
1 (9-inch) graham cracker crust
Instructions: Preheat oven to 325°F. In medium bowl, beat egg yolks on low speed; gradually beat in EAGLE BRAND® and lime juice until smooth. Stir in food coloring (optional). Pour mixture into pie crust. Bake 30 minutes. Remove from oven and let cool. Top with Cool Whip and refrigerate, covered.
Top can be decorated with very thin slices of lime. (To do this, cut really thin slices of lime, then cut the slice half way across then twist it for a cute decoration). See how easy that is? This is the way I make my lemon pie too. Just substitute the lime juice for lemon juice.
--Mom
Simple Vanilla Ice Cream
I made this ice cream for Christmas. It says "simple", but I swear I will never do it again! ha! It really isn't hard, but you have to stir that stuff for a good 45 minutes or longer. My arm was sore the next day from stirring so much. I finally had to sit on the counter top just to rest. Gotta love mom's little side notes.
1c. sugar
1/4 c. all-purpose flour ( you need all-purpose cause it doesn't have salt or baking powder in it)3/4 tsp. salt
3 c. milk
3 eggs
1-1/2 c. heavy or whipping cream
1-1/2 tbsp. vanilla extract
1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in milk and eggs until well blended. Cook over medium low heat, stirring constantly, until mixture thickens and coats spoon. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours. Pour into ice cream maker and process.
In case you didn't know: The spoon is coated when you can run your finger over the back of the spoon and it leaves a clean line (the mixture doesn't run back together). And cover surface means to put the plastic directly on the surface of the mixture so a film doesn't form.
--Mom
1c. sugar
1/4 c. all-purpose flour ( you need all-purpose cause it doesn't have salt or baking powder in it)3/4 tsp. salt
3 c. milk
3 eggs
1-1/2 c. heavy or whipping cream
1-1/2 tbsp. vanilla extract
1. In heavy 3 quart saucepan with wire whisk, combine sugar, flour and salt. Beat in milk and eggs until well blended. Cook over medium low heat, stirring constantly, until mixture thickens and coats spoon. (Do not boil or mixture will curdle.) Cover surface with plastic wrap; cool completely, about 3 hours. Pour into ice cream maker and process.
In case you didn't know: The spoon is coated when you can run your finger over the back of the spoon and it leaves a clean line (the mixture doesn't run back together). And cover surface means to put the plastic directly on the surface of the mixture so a film doesn't form.
--Mom
5 Minute Chocolate Mug Cake
I don’t know if this works, but it’s a great idea.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using)and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous) Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using)and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous) Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Forwarded email: Terri H.
Wednesday, January 21, 2009
Shoney's Broccoli Casserole
I also made this for Christmas this year. It was pretty good too considering I don't eat vegetables. Add cheese to anything for me and I will eat it! haha
6 Cups broccoli florets, chopped
1-1/4 lbs Velveeta cheese
2 eggs
3 cups cooked rice
3 cups half-and-half (in the section with the milk)
1/2 teaspoon salt
1/2 teaspoon pepper
Cooking spray
1 cup Ritz crackers, crushed
1 cup shredded cheddar cheese
Place eggs in mixing bowl and lightly whip for approx. 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well. Dice Velveeta into 1/4" pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend well. Spray 9" pan with cooking spray. Pour casserole mixture into pan. Bake in a 350 degree over for 30 minutes. Top casserole with Ritz crackers and cheddar cheese and cook for 5 more minutes, or until cheese melts and crackers brown.
--Mom
6 Cups broccoli florets, chopped
1-1/4 lbs Velveeta cheese
2 eggs
3 cups cooked rice
3 cups half-and-half (in the section with the milk)
1/2 teaspoon salt
1/2 teaspoon pepper
Cooking spray
1 cup Ritz crackers, crushed
1 cup shredded cheddar cheese
Place eggs in mixing bowl and lightly whip for approx. 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well. Dice Velveeta into 1/4" pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend well. Spray 9" pan with cooking spray. Pour casserole mixture into pan. Bake in a 350 degree over for 30 minutes. Top casserole with Ritz crackers and cheddar cheese and cook for 5 more minutes, or until cheese melts and crackers brown.
--Mom
Seven Layer Salad
This is a recipe from my mom. I love recipes from her. She knows me well. You will see her little inserts that she puts in there for me because she knows I have no clue. I love it. I call her standing in the middle of the grocery all of the time saying, where do I find this or what is this food? hahaha
Instead of cooking my own bacon I use the bacon bits you can buy. Also, I sprinkle a packet of ranch dressing mix on top of the mayonnaise. I use frozen peas and just run them under some warm water to thaw, do not cook them. You can layer in any way you want, just end up with mayo on top (you can sprinkle some more cheese on top).
Ingredients:
6 cups chopped lettuce
2 tb sugar
8 ounces bacon (or bacon bits)
2 cups shredded mild Cheddar cheese
6 cooked eggs sliced
salt and pepper
1 cup mayonnaise
2 cups frozen peas
1/4 cup sliced green onion
1 Ranch dressing packet
Preparation: Place three cups of the lettuce in bottom of large bowl or casserole dish and lightly sprinkle with salt and pepper. Layer egg slices in bowl and lightly sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, crumbled bacon, shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl 2 cover entire salad. Sprinkle Ranch packet over mayo. Cover and chill up to 24 hours or overnight. Garnish with green onion.
--Mom
Instead of cooking my own bacon I use the bacon bits you can buy. Also, I sprinkle a packet of ranch dressing mix on top of the mayonnaise. I use frozen peas and just run them under some warm water to thaw, do not cook them. You can layer in any way you want, just end up with mayo on top (you can sprinkle some more cheese on top).
Ingredients:
6 cups chopped lettuce
2 tb sugar
8 ounces bacon (or bacon bits)
2 cups shredded mild Cheddar cheese
6 cooked eggs sliced
salt and pepper
1 cup mayonnaise
2 cups frozen peas
1/4 cup sliced green onion
1 Ranch dressing packet
Preparation: Place three cups of the lettuce in bottom of large bowl or casserole dish and lightly sprinkle with salt and pepper. Layer egg slices in bowl and lightly sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, crumbled bacon, shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl 2 cover entire salad. Sprinkle Ranch packet over mayo. Cover and chill up to 24 hours or overnight. Garnish with green onion.
--Mom
Ham Potato Puffs
SUBMITTED BY: Brad Eichelberger "From York, Pennsylvania, Brad Eichelberger writes, 'This is a different way to use up leftover mashed potatoes. It was an instant hit with our teenagers.' Tip: 'Serve with steamed green beans, cauliflower or broccoli,' he says."
INGREDIENTS
1 (12 ounce) package refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup shredded Cheddar cheese, divided
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
DIRECTIONS
Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
--http://allrecipes.com/Recipe/Ham-Potato-Puffs/Detail.aspx
Twice-Baked Mashed Potatoes
I made these for Thanksgiving this year for the family. I also made it for a work shin-dig. They are so yummy!!
SUBMITTED BY: Margaret Mayhugh PHOTO BY: njmom "If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. 'It's a good way to finish off extra mashed potatoes,' says Margaret Mayhugh of Murphysboro, Illinois."
RECIPE RATING:Read Reviews (38)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)
Servings
US
METRIC
INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon vegetable oil
4 cups mashed potatoes (prepared with milk and butter)
1 cup shredded Cheddar cheese, divided
1/4 cup crumbled cooked bacon
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted.
--http://allrecipes.com/Recipe/Twice-Baked-Mashed-Potatoes/Detail.aspx
Simple Grilled Lobster Tails
Ingredients:
6 lobster tails (fresh or frozen)
butter, melted
Preparation:
To prepare lobster tails for grilling: Using kitchen shears, cut the top membrane off the lobster tails and discard. Partially loosen the meat from the shell, leaving the end of the tail attached. Gently lift the loosened tail meat up and rest just on top of the shell. Brush tails with melted butter. When the grill is ready, arrange the tails shell side down 3-4 inches from the heat and cook 8-10 minutes. Brush with butter again, and turn tails over so the meat side is on the grill. Continue to cook 2-4 minutes until the meat is cooked through. Serve with melted butter.
--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=269
6 lobster tails (fresh or frozen)
butter, melted
Preparation:
To prepare lobster tails for grilling: Using kitchen shears, cut the top membrane off the lobster tails and discard. Partially loosen the meat from the shell, leaving the end of the tail attached. Gently lift the loosened tail meat up and rest just on top of the shell. Brush tails with melted butter. When the grill is ready, arrange the tails shell side down 3-4 inches from the heat and cook 8-10 minutes. Brush with butter again, and turn tails over so the meat side is on the grill. Continue to cook 2-4 minutes until the meat is cooked through. Serve with melted butter.
--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=269
Garlic Herb Filet Mignon
Ingredients:
1 filet mignon steak, per person
1/2 ounce Boursin garlic-herb cheese, per person
TFM Olive Oil
Jane's Krazy Mixed-Up Salt, to taste
Preparation:
Coat all surfaces of filet with Jane's Krazy Mixed-Up salt and TFM Olive Oil. After coating surfaces, allow filet to come to room temperature, approximately 2 hours.
Grill to desired doneness. Immediately after removing filet from grill, top each filet with with 1/2 ounce Boursin Garlic & Fine Herb cheese.
--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1426
1 filet mignon steak, per person
1/2 ounce Boursin garlic-herb cheese, per person
TFM Olive Oil
Jane's Krazy Mixed-Up Salt, to taste
Preparation:
Coat all surfaces of filet with Jane's Krazy Mixed-Up salt and TFM Olive Oil. After coating surfaces, allow filet to come to room temperature, approximately 2 hours.
Grill to desired doneness. Immediately after removing filet from grill, top each filet with with 1/2 ounce Boursin Garlic & Fine Herb cheese.
--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1426
Roasted Vegetable & Four Cheese Lasagna
Servings: 12
Ingredients:
12 lasagna noodles
2 cups butternut squash, peeled and diced
1 eggplant, sliced in 1/2 inch slices
5 tomatoes, halved
1 (1 pint) container ricotta cheese
8 ounces feta cheese, crumbled
2/3 cup basil pesto
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated
Preparation:
Preheat oven to 350º.
Prepare lasagna noodles according to package directions; drain and set aside.
Place diced squash on a baking sheet and roast in preheated oven until browned and tender, about 30 minutes.
In a sauté pan over medium-high heat, sauté eggplant slices, turning once, until browned on each side and tender, approximately 10 to 12 minutes; set aside.
Meanwhile, place tomatoes skin side up on a separate baking sheet; place in oven with squash during last 15 minutes of cooking time. Cook tomatoes until tender and wrinkly. Remove both tomatoes and squash from oven when done; set aside and let cool.
In a medium mixing bowl, stir together Ricotta, Feta, pesto, eggs, salt and pepper until well combined; gently fold roasted squash into mixture.
To assemble lasagna, spoon half the tomato sauce into the bottom of a 9x13-inch baking dish; place 4 lasagna noodles over sauce. Arrange a single layer of eggplant slices over noodles and top with half Ricotta mixture. Cover ricotta mixture with another layer of 4 lasagna noodles; arrange roasted tomatoes evenly over the noodles and spoon remaining ricotta mixture over tomatoes.
Sprinkle with 1 cup Mozzarella and cover with remaining 4 lasagna noodles. Pour remaining tomato sauce evenly over noodles and sprinkle with remaining 1 cup Mozzarella and 1 cup Parmesan.
Bake uncovered lasagna in preheated 350º oven for 30 to 40 minutes, until cheese is golden and bubbly.
--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1315
Ingredients:
12 lasagna noodles
2 cups butternut squash, peeled and diced
1 eggplant, sliced in 1/2 inch slices
5 tomatoes, halved
1 (1 pint) container ricotta cheese
8 ounces feta cheese, crumbled
2/3 cup basil pesto
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated
Preparation:
Preheat oven to 350º.
Prepare lasagna noodles according to package directions; drain and set aside.
Place diced squash on a baking sheet and roast in preheated oven until browned and tender, about 30 minutes.
In a sauté pan over medium-high heat, sauté eggplant slices, turning once, until browned on each side and tender, approximately 10 to 12 minutes; set aside.
Meanwhile, place tomatoes skin side up on a separate baking sheet; place in oven with squash during last 15 minutes of cooking time. Cook tomatoes until tender and wrinkly. Remove both tomatoes and squash from oven when done; set aside and let cool.
In a medium mixing bowl, stir together Ricotta, Feta, pesto, eggs, salt and pepper until well combined; gently fold roasted squash into mixture.
To assemble lasagna, spoon half the tomato sauce into the bottom of a 9x13-inch baking dish; place 4 lasagna noodles over sauce. Arrange a single layer of eggplant slices over noodles and top with half Ricotta mixture. Cover ricotta mixture with another layer of 4 lasagna noodles; arrange roasted tomatoes evenly over the noodles and spoon remaining ricotta mixture over tomatoes.
Sprinkle with 1 cup Mozzarella and cover with remaining 4 lasagna noodles. Pour remaining tomato sauce evenly over noodles and sprinkle with remaining 1 cup Mozzarella and 1 cup Parmesan.
Bake uncovered lasagna in preheated 350º oven for 30 to 40 minutes, until cheese is golden and bubbly.
--The Fresh Market
http://www.thefreshmarket.com/recipes/recipes_details_review.aspx?RecipeId=1315
Party Rolls
These are so yummy!! They get eaten up every time anyone cooks them. They are pretty easy. The hardest part for me is getting them cut in half evenly without messing them all up. Otherwise, great for a party that you need a little sandwich with.
3 pkgs. Dinner rolls
3 pkgs. 3 oz thin sliced ham (or deli ham)
6 swiss cheese slices
2 sticks butter, melted
2 Tbsp prepared mustard
1 Tbsp Worchestershire sauce
3 Tbsp poppy seed
1 small onion, finely chopped
garlic powder, optional
Combine last 6 ingredients. Cut whole pan of rolls in half. Spread bottom half with 1/2 of liquid. Layer ham and cheese. Add top 1/2 to rolls. Spread on remaining liquid. May sprinkle with a little garlic powder if desired. Bake 350 for 10-12 mins. Cut apart to serve.
3 pkgs. Dinner rolls
3 pkgs. 3 oz thin sliced ham (or deli ham)
6 swiss cheese slices
2 sticks butter, melted
2 Tbsp prepared mustard
1 Tbsp Worchestershire sauce
3 Tbsp poppy seed
1 small onion, finely chopped
garlic powder, optional
Combine last 6 ingredients. Cut whole pan of rolls in half. Spread bottom half with 1/2 of liquid. Layer ham and cheese. Add top 1/2 to rolls. Spread on remaining liquid. May sprinkle with a little garlic powder if desired. Bake 350 for 10-12 mins. Cut apart to serve.
Buckeyes
1 stick butter, softened @ room temperature
1 cup peanut butter
1 box powdered sugar
1 tsp vanilla
Mix together, chill in refrigerator so that it will be easy to roll into balls. Melt 2 T Crisco shortening and 1 6 oz bag chocolate chips in double boiler. Dip balls leaving enough of the top to looks like an eye. (I use the chocolate almond bark for dipping)
Fudge
2 bags of chocolate crème drops
1 stick margarine
1 (8oz) jar creamy peanut butter
Melt crème drops and butter in microwave 1 minute (stir) and continue 1 minute at a time until completely melted. Stir in 8 oz jar of creamy peanut butter until smooth. Pour into 9x13 pan. Cool, cut into squares and store in refrigerator.
1 stick margarine
1 (8oz) jar creamy peanut butter
Melt crème drops and butter in microwave 1 minute (stir) and continue 1 minute at a time until completely melted. Stir in 8 oz jar of creamy peanut butter until smooth. Pour into 9x13 pan. Cool, cut into squares and store in refrigerator.
HAWAIIAN SUNRISE CAKE
1 box orange supreme cake mix
1 (3 oz) package orange gelatin
1 (3 oz) package instant vanilla pudding
4 eggs
½ cup oil
1 ½ cups milk
FILLING:
1 (8 oz) container sour cream
1 ½ cups granulated sugar
1 15 oz can crushed pineapple – drained
8 oz frozen coconut (I DO NOT USE)
ICING:
1 cup filling mixture
1 (12 oz) container frozen whipped topping
1 T powdered sugar, optional (I DO NOT USE)
Preheat oven to 350 degrees. Coat 3 round cake pans with nonstick spray. (I use two and cut the layers in half). In a large mixing bowl combine all cake ingredients. Divide batter evenly among pans and bake at 350 degrees for 30-25 minutes.
Filling: Mix all filling ingredients well. Reserve 1 cup filling for icing, spread remaining filling between cooled cake layers.
Icing: Mix icing ingredients together and spread over cake. Keep cake refrigerated.
1 (3 oz) package orange gelatin
1 (3 oz) package instant vanilla pudding
4 eggs
½ cup oil
1 ½ cups milk
FILLING:
1 (8 oz) container sour cream
1 ½ cups granulated sugar
1 15 oz can crushed pineapple – drained
8 oz frozen coconut (I DO NOT USE)
ICING:
1 cup filling mixture
1 (12 oz) container frozen whipped topping
1 T powdered sugar, optional (I DO NOT USE)
Preheat oven to 350 degrees. Coat 3 round cake pans with nonstick spray. (I use two and cut the layers in half). In a large mixing bowl combine all cake ingredients. Divide batter evenly among pans and bake at 350 degrees for 30-25 minutes.
Filling: Mix all filling ingredients well. Reserve 1 cup filling for icing, spread remaining filling between cooled cake layers.
Icing: Mix icing ingredients together and spread over cake. Keep cake refrigerated.
Easy Oreo Truffles
Prep: 30 min
Total: 1 hr 30 min (incl. refrigerating)
1 - 1lb 2oz pkg Oreo Chocolate Sandwich Cookies, divided
1 - 8oz pkg cream cheese softened
2 - 8oz pkg Baker’s Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. (Amy leftover chocolate can be stored at room temperature for another use).
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Makes 3 ½ dozen or 42 servings, 1 truffle each.
--Terri H.
Total: 1 hr 30 min (incl. refrigerating)
1 - 1lb 2oz pkg Oreo Chocolate Sandwich Cookies, divided
1 - 8oz pkg cream cheese softened
2 - 8oz pkg Baker’s Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. (Amy leftover chocolate can be stored at room temperature for another use).
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Makes 3 ½ dozen or 42 servings, 1 truffle each.
--Terri H.
Oreo Balls
1 package of oreo cookies (finely chopped), add 1 (8 oz) package of cream cheese
Roll into balls and freeze for at least 30 minutes (I try to freeze overnight).
1 package of white chocolate/almond bark. Follow directions on package. Dip balls into mixture and let set on wax paper.
--Judy D.
Roll into balls and freeze for at least 30 minutes (I try to freeze overnight).
1 package of white chocolate/almond bark. Follow directions on package. Dip balls into mixture and let set on wax paper.
--Judy D.
Ghirardelli Ultimate Double Chocolate Cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp (3/4) stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Girardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick, stir in chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe)
Preheat oven to 375°F. Unwrap dough; with sharp knife, cut into ¾-inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet. Enjoy the moment of timeless pleasure!
--Kaethe B.
Chocolate-Dipped Coconut Macaroons
Recipe Rating:
Prep Time: 15 minTotal Time: 1 hr 35 minMakes: About 3 doz. cookies or 36 servings, 1 cookie each
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper.
--Sigrid B.
Prep Time: 15 minTotal Time: 1 hr 35 minMakes: About 3 doz. cookies or 36 servings, 1 cookie each
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper.
--Sigrid B.
Cherry-Fudge Cake
2 cups all-purpose flour*
2 cups sugar
1 cup water
¾ cup dairy sour cream
¼ cup shortening
1 ¼ tsp baking soda
1 tsp salt
1 tsp almond extract
½ tsp baking powder
2 eggs
4 squares (1 oz each) unsweetened chocolate, melted and cooled
Chocolate-Cherry Frosting (below)
Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches. Mix all ingredients except Chocolate-Cherry Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan. Bake until top springs back when touched lightly, 40 to 45 minutes. Cool. Frost with Chocolate-Cherry Frosting.
*If using self-rising flour, reduce baking soda to ¼ tsp and omit salt and baking powder
Chocolate-Cherry Frosting
Drain 1 jar (10 oz) maraschino cherries, reserving ½ cup syrup. Chop cherries; drain on paper towels. Arrange cherries on cake. Mix reserved syrup and 2 envelopes (1 oz each) premelted unsweetened chocolate in small mixer bowl. Beat in 3 cups powdered sugar until smooth. Pour frosting on cherries carefully; spread frosting to cover cake.
--Sharal H.
2 cups sugar
1 cup water
¾ cup dairy sour cream
¼ cup shortening
1 ¼ tsp baking soda
1 tsp salt
1 tsp almond extract
½ tsp baking powder
2 eggs
4 squares (1 oz each) unsweetened chocolate, melted and cooled
Chocolate-Cherry Frosting (below)
Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches. Mix all ingredients except Chocolate-Cherry Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan. Bake until top springs back when touched lightly, 40 to 45 minutes. Cool. Frost with Chocolate-Cherry Frosting.
*If using self-rising flour, reduce baking soda to ¼ tsp and omit salt and baking powder
Chocolate-Cherry Frosting
Drain 1 jar (10 oz) maraschino cherries, reserving ½ cup syrup. Chop cherries; drain on paper towels. Arrange cherries on cake. Mix reserved syrup and 2 envelopes (1 oz each) premelted unsweetened chocolate in small mixer bowl. Beat in 3 cups powdered sugar until smooth. Pour frosting on cherries carefully; spread frosting to cover cake.
--Sharal H.
Chocolate Coated Cranberry Sugar Cookies
1 pkg. Pillsbury Sugar Cookie Dough
1 cup milk chocolate toffee bits
1 cup dried cranberries
*6 oz. milk chocolate chips
*6 oz. white chocolate chips
Let cookie dough set out to soften. Flatten out cookie dough on waxed paper into rectangular shape to about a ¼ to ½ inch thickness. Sprinkle cranberries and toffee bits over dough and press them into the dough. Roll up dough jelly roll fashion. Cut off pieces and roll into a ball. Place onto cookie sheet and flatten slightly. Bake at 350 for 10 to 12 minutes. Let cookies cool and then decorate with melted milk chocolate and white chocolate chips.
Melt milk chocolate chips in microwave and spread a coating of chocolate over tops of cookies. Once this coating has set up, melt your white chocolate chips in a freezer bag in the microwave. Snip a tiny piece off at the corner bottom end of the bag and then squeeze the bag to make little zig zag lines across the milk chocolate coating. Wait until the icing has set up before storing in a container.
*It does not take the entire bag to decorate the tops of the cookies.
Enjoy!
--Judy G.
1 cup milk chocolate toffee bits
1 cup dried cranberries
*6 oz. milk chocolate chips
*6 oz. white chocolate chips
Let cookie dough set out to soften. Flatten out cookie dough on waxed paper into rectangular shape to about a ¼ to ½ inch thickness. Sprinkle cranberries and toffee bits over dough and press them into the dough. Roll up dough jelly roll fashion. Cut off pieces and roll into a ball. Place onto cookie sheet and flatten slightly. Bake at 350 for 10 to 12 minutes. Let cookies cool and then decorate with melted milk chocolate and white chocolate chips.
Melt milk chocolate chips in microwave and spread a coating of chocolate over tops of cookies. Once this coating has set up, melt your white chocolate chips in a freezer bag in the microwave. Snip a tiny piece off at the corner bottom end of the bag and then squeeze the bag to make little zig zag lines across the milk chocolate coating. Wait until the icing has set up before storing in a container.
*It does not take the entire bag to decorate the tops of the cookies.
Enjoy!
--Judy G.
Heath Candy bar Cake
1 cake mix (you can use most any flavor, I use Devil’s Food)
2 boxes of Jell-O instant pudding mix (use the 5 minute directions, you can basically use the flavor of your choice, I use chocolate)
Cool Whip (depending on the size of your dish, one regular bowl should do)
1 bag of snack size (you won’t need the whole bag) or 5 regular Heath Candy bars (or any crunchy candy bar will do)
Directions: Prepare cake using directions on box; pour mix into a shallow baking pan. Mix up the pudding and put in fridge to set. Crush up the candy bar and set aside. Once cake has baked and cooled begin to layer in dish. Cut cake into squares and cover bottom of dish. Next spread pudding on top of cake, then spread the cool whip and then sprinkle the candy bar on. Continue to do this until you reach the top of your dish. Don’t worry about how the layers look until you get to the last one. It’s the only one anybody ever sees. Enjoy!
--Christy S.
2 boxes of Jell-O instant pudding mix (use the 5 minute directions, you can basically use the flavor of your choice, I use chocolate)
Cool Whip (depending on the size of your dish, one regular bowl should do)
1 bag of snack size (you won’t need the whole bag) or 5 regular Heath Candy bars (or any crunchy candy bar will do)
Directions: Prepare cake using directions on box; pour mix into a shallow baking pan. Mix up the pudding and put in fridge to set. Crush up the candy bar and set aside. Once cake has baked and cooled begin to layer in dish. Cut cake into squares and cover bottom of dish. Next spread pudding on top of cake, then spread the cool whip and then sprinkle the candy bar on. Continue to do this until you reach the top of your dish. Don’t worry about how the layers look until you get to the last one. It’s the only one anybody ever sees. Enjoy!
--Christy S.
Mocha Punch
1 1/2 quarts boiling water
1/4 cup instant coffee
1/2 cup Nestle Quik Powder
1/2 cup sugar
Combine these the night before and refrigerate.
45 minutes before serving...set out to thaw:
1 qt vanilla ice cream
1 qt chocolate ice cream
Put ice cream in punch bowl and pour above mixture over it. Stir until semi melted together.
Enjoy!!
PS. I doubled the recipe!!
--Tina W.
1/4 cup instant coffee
1/2 cup Nestle Quik Powder
1/2 cup sugar
Combine these the night before and refrigerate.
45 minutes before serving...set out to thaw:
1 qt vanilla ice cream
1 qt chocolate ice cream
Put ice cream in punch bowl and pour above mixture over it. Stir until semi melted together.
Enjoy!!
PS. I doubled the recipe!!
--Tina W.
Chocolate Chip Mocha Cake - Bundt Cake Recipe
1 box devil's food cake mix (non-pudding)
1 small box instant vanilla pudding
1 pint sour cream
4 eggs beaten
3/4 cup vegetable oil
1/3 cup coffee liqueur
1 (6-ounce) package chocolate chips
Grease and lightly flour a Bundt pan. Combine all ingredients, mixing well until blended. Bake at 350 degrees for 1 hour, or until a toothpick comes out clean. (The baking process dissipates what little alcohol is in coffee liqueur, leaving a rich flavor and lots of moistness).
--Donna J.
1 small box instant vanilla pudding
1 pint sour cream
4 eggs beaten
3/4 cup vegetable oil
1/3 cup coffee liqueur
1 (6-ounce) package chocolate chips
Grease and lightly flour a Bundt pan. Combine all ingredients, mixing well until blended. Bake at 350 degrees for 1 hour, or until a toothpick comes out clean. (The baking process dissipates what little alcohol is in coffee liqueur, leaving a rich flavor and lots of moistness).
--Donna J.
Cheese Ring with Strawberry Preserves and Ritz Crackers
1 lb. grated cheddar cheese
1 cup mayonnaise
1 small grated onion
1 cup chopped pecans
Cayenne pepper to taste
Bring grated cheese to room temperature so it will blend better. You can use the packaged grated cheese; however, I prefer to grate my own as it seems to blend better and lend a finer texture. Mix with the remaining ingredients. Pour into an ice ring mold and refrigerate for about 8 hours. Can be frozen. When ready to serve, invert onto serving tray and pour a jar of strawberry preserves in the center. Serve with Ritz crackers.
--Sandra T.
1 cup mayonnaise
1 small grated onion
1 cup chopped pecans
Cayenne pepper to taste
Bring grated cheese to room temperature so it will blend better. You can use the packaged grated cheese; however, I prefer to grate my own as it seems to blend better and lend a finer texture. Mix with the remaining ingredients. Pour into an ice ring mold and refrigerate for about 8 hours. Can be frozen. When ready to serve, invert onto serving tray and pour a jar of strawberry preserves in the center. Serve with Ritz crackers.
--Sandra T.
Apple Brickle Dip
Oh so yummy!! Perfect for those that love that sweet and sour together!
· 1 package (8 ounces) cream cheese, softened
· 1/2 cup packed brown sugar
· 1/4 cup sugar
· 1 teaspoon vanilla extract
· 1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
· 3 medium tart apples, cut into chunks
In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.
NOTE: I ususally use more apples than it calls for and cut the apples in wedges. I used the granny smith and roma apples today.
· 1 package (8 ounces) cream cheese, softened
· 1/2 cup packed brown sugar
· 1/4 cup sugar
· 1 teaspoon vanilla extract
· 1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
· 3 medium tart apples, cut into chunks
In a mixing bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.
NOTE: I ususally use more apples than it calls for and cut the apples in wedges. I used the granny smith and roma apples today.
TACO LASAGNA
Please pay attention to note at the end. Also, I used about another 1/4 cup of taco sauce than the recipe calls for. And I don't think I used 10 tortillas, I think I only used 8 or 9. And if you use the biggest size tortilla, it's a little too much.
1-1/2 pounds ground beef
1 cup chopped onion
1-1/2 c. chopped green pepper
4.5 oz. can green chilies
2.5 oz. package taco seasoning
2 c. taco sauce
3 c. Colby/jack cheese
10 flour tortillas
Brown beef. Add onion, pepper, chilies and taco seasoning. Spread ½ c. of the taco sauce in the bottom of a coated 9x13 pan. Layer with 5 of the tortillas, folded in half to fit across the dish. Layer with ½ of meat mixture, 1 c. of the taco sauce, 1-1/2 c. of the cheese; repeat. Bake at 375 for 15-20 minutes until the cheese is melted.
(I used minced onion instead of chopped onion and a pepper seasoning blend instead of chopped pepper. I put the can of chilies in the blender so they were not chunky. I think I also used 4 cups of cheese instead of 3.)
--Becky B.
Tuesday, January 20, 2009
PORK CHOPS AND RICE DISH
I am all about using garlic or union powder instead of the real thing. I don't like all of the eye watering and smell that lasts for hours on your hands. I am not a big fan of peppers either. So, I think for this recipe, I left off the green pepper and used onion powder instead.
6 pork chops
1 c. uncooked rice (I used minute rice)
3 c. hot water
1 tsp. salt
1/2 tsp. pepper
1 lg. onion, chopped fine
1 can cream of mushroom soup
1/2 to 1 lg. green pepper, sliced thin
Trim fat from pork chops and brown on both sides.
In a 2-quart casserole dish, mix rice, water, salt, pepper, onion, soup and green pepper. Arrange pork chops on top. Cover with foil. Bake in 375 degree oven for 45 minutes to 1 hour until chops and rice are done. Can substitute chicken breast and cream of chicken soup for pork chops and cream of mushroom soup.
BACHELOR'S TRUE ONE DISH PORK CHOPS
2 to 4 pork chops
1 can cream of mushroom soup
1 (soup) can tap water
1 2/3 (soup) can minute rice
3 tbsp. butter
Preheat oven to 350 degrees. In a sturdy aluminum baking pan slowly brown pork chops in 1 tablespoon butter; season with salt and pepper. Remove and set aside. In same pan (over low heat), mix soup, water, and remaining butter, stirring constantly to remove lumps. Add rice, stir, and remove from heat. Place pork chops on top of rice/soup mixture and sprinkle with Lawry's seasoned salt. Bake in oven for 20 to 25 minutes.
Variation: Try cooking some fresh sliced mushrooms with the pork chops and spreading them over the top of the chops before baking.
Serves 4.
-From www.cooks.com
1 can cream of mushroom soup
1 (soup) can tap water
1 2/3 (soup) can minute rice
3 tbsp. butter
Preheat oven to 350 degrees. In a sturdy aluminum baking pan slowly brown pork chops in 1 tablespoon butter; season with salt and pepper. Remove and set aside. In same pan (over low heat), mix soup, water, and remaining butter, stirring constantly to remove lumps. Add rice, stir, and remove from heat. Place pork chops on top of rice/soup mixture and sprinkle with Lawry's seasoned salt. Bake in oven for 20 to 25 minutes.
Variation: Try cooking some fresh sliced mushrooms with the pork chops and spreading them over the top of the chops before baking.
Serves 4.
-From www.cooks.com
BAKED BUTTERFLY CHOPS
2 butterfly chops
1 can golden mushroom soup
ButterBrown chops on both sides in butter (or corn oil cooking spray). Add 1 can golden mushroom soup. Bake 1 hour and 45 minutes at 300 degrees with cover on. Serve with cooked rice, scalloped potatoes or noodles. This recipe can be doubled or tripled.
- From http://www.cooks.com/
1 can golden mushroom soup
ButterBrown chops on both sides in butter (or corn oil cooking spray). Add 1 can golden mushroom soup. Bake 1 hour and 45 minutes at 300 degrees with cover on. Serve with cooked rice, scalloped potatoes or noodles. This recipe can be doubled or tripled.
- From http://www.cooks.com/
CHOCOLATE WALNUT TORTE
1 box Duncan Hines “Butter Recipe” cake mix
1 box Chocolate Pudding Mix
Pour pudding mix into the cake mix; continue to prepare as directed on cake mixbox, cook in 8” or 9” cake pans.
TOPPING: 1-½ cups chopped walnuts
1-½ cups crushed vanilla wafers
1-cup light brown sugar
1-cup melted butter
Prepare the topping first; mix the ingredients, spoon into 3 cake pans. After topping is in pans, prepare cake and equally spoon the cake batter into the 3 layers.
ICING: 1-½ cups whipped cream (chilled)
2 Tablespoons sugar
1 Teaspoon vanilla flavoring
Mix topping in glass bowl, beat until it peaks; frost in-between layers, sides, and top of cake. Sprinkle the top with chopped (very fine) walnuts. Refrigerate cake.
-From Kathy H.
1 box Chocolate Pudding Mix
Pour pudding mix into the cake mix; continue to prepare as directed on cake mixbox, cook in 8” or 9” cake pans.
TOPPING: 1-½ cups chopped walnuts
1-½ cups crushed vanilla wafers
1-cup light brown sugar
1-cup melted butter
Prepare the topping first; mix the ingredients, spoon into 3 cake pans. After topping is in pans, prepare cake and equally spoon the cake batter into the 3 layers.
ICING: 1-½ cups whipped cream (chilled)
2 Tablespoons sugar
1 Teaspoon vanilla flavoring
Mix topping in glass bowl, beat until it peaks; frost in-between layers, sides, and top of cake. Sprinkle the top with chopped (very fine) walnuts. Refrigerate cake.
-From Kathy H.
CHOCOLATE WALNUT TORTE
1 box devil food/with pudding cake mix
Prepare cake mix as directed on box, cook in 8” or 9” cake pans.
TOPPING: 1-½ cups chopped walnuts
1-½ cups crushed vanilla wafers
1-cup light brown sugar
1-cup melted butter
Prepare the topping first; mix the ingredients, spoon into 3 cake pans. After topping is in pans, prepare cake and equally spoon the cake batter into the 3 layers.
ICING: 1-½ cups whipped cream (chilled)
2 Tablespoons sugar
1 Teaspoon vanilla flavoring
Mix topping in glass bowl, beat until it peaks; frost in-between layers, sides, and top of cake. Sprinkle the top with chopped (very fine) walnuts. Refrigerate cake.
-From Kathy H.
CHOCOLATE CHIP POUND CAKE
INGREDIENTS:
1 Cake Mix (recommend Duncan Hines Butter Recipe)
1 (4 oz) Box Milk Chocolate Pudding Mix
1 (8 oz) sour cream
1 cup oil (can substitute applesauce for oil)
4 eggs
1 Tbsp vanilla flavoring
1 (6 oz) Bag Chocolate Chips
INSTRUCTIONS:Preheat oven to 325 degrees. Mix the first 6 ingredients for 2 minutes on medium speed. Add chocolate chips. Spray bunt pan with Pam and bake for appropriately 50 to 60 minutes (depends on oven). Cool for 8/10 minutes before turning out of pan.
Recipe from Kathy H.
1 Cake Mix (recommend Duncan Hines Butter Recipe)
1 (4 oz) Box Milk Chocolate Pudding Mix
1 (8 oz) sour cream
1 cup oil (can substitute applesauce for oil)
4 eggs
1 Tbsp vanilla flavoring
1 (6 oz) Bag Chocolate Chips
INSTRUCTIONS:Preheat oven to 325 degrees. Mix the first 6 ingredients for 2 minutes on medium speed. Add chocolate chips. Spray bunt pan with Pam and bake for appropriately 50 to 60 minutes (depends on oven). Cool for 8/10 minutes before turning out of pan.
Recipe from Kathy H.
BLACKBERRY CAKE
I know this was another one that everyone at KSC wanted a piece of. They literally almost fight over these cakes. It was gone in no time. As Kyle's granddaddy says, "If your late - you done ate!"
1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
4 eggs
½ cup oil
1 small box blackberry jell-o
¾ cup blackberry juice (strain the juice from 1 can of blackberries)
½ cups chopped pecans
Blackberry wine (optional)
Mix all the ingredients with exception of the pecans, beat on high speed for 2 minutes. Sprinkle the ½ cups chopped pecans in a well-greased bundt pan. Bake for 40/50 on 350 degrees.
Glaze: Bring to a boil ½ cup blackberry wine or juice, ½ cup sugar, and 1 stick butter. As soon as the cake is removed from the oven, pour the glaze over it. Allow the glaze to soak in (10/15 minutes) then turn cake out onto a plate.
Tips:
· Substitute applesauce for the oil.
· Puree’ blackberries in a small food chopper.
· May mix the pureed blackberries with the juice for cake and glaze (if one doesn’t mind the seeds). May substitute blackberry wine for the blackberry juice in both the cake and the glaze.
1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
4 eggs
½ cup oil
1 small box blackberry jell-o
¾ cup blackberry juice (strain the juice from 1 can of blackberries)
½ cups chopped pecans
Blackberry wine (optional)
Mix all the ingredients with exception of the pecans, beat on high speed for 2 minutes. Sprinkle the ½ cups chopped pecans in a well-greased bundt pan. Bake for 40/50 on 350 degrees.
Glaze: Bring to a boil ½ cup blackberry wine or juice, ½ cup sugar, and 1 stick butter. As soon as the cake is removed from the oven, pour the glaze over it. Allow the glaze to soak in (10/15 minutes) then turn cake out onto a plate.
Tips:
· Substitute applesauce for the oil.
· Puree’ blackberries in a small food chopper.
· May mix the pureed blackberries with the juice for cake and glaze (if one doesn’t mind the seeds). May substitute blackberry wine for the blackberry juice in both the cake and the glaze.
CHOCOLATE STRAWBERRY CAKE
This is another one of Kathy's famous cakes. I don't believe I have had this one yet either. Not sure she has brought one like this to work. Sounds yummy though.
1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
1 box chocolate pudding
Pour chocolate pudding into cake mix; continue preparing as directed on cake mix box. Bake in a 13”x 9” pan on temperature as stated on cake mix.
After the cake is removed from the oven, poke several holes in the cake with a drinking straw or something round about the size of a straw. Pour chocolate glaze (recipe below) over cake. Layer sliced strawberries over the cake and top with cool whip.
Semi-Sweet Chocolate Glaze
3 squares semi-sweet chocolate
3 tablespoons water
1-tablespoon butter or margarine
1 cup powdered sugar
1/2-teaspoon vanilla
Microwave chocolate, water, and butter in large bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring once. After microwaving for 1 to 2 minutes, continue to stir the chocolate until it is completely melted. Stir in the powdered sugar and vanilla until smooth. For a thinner glaze, add 1/2 to 1 teaspoon additional water. Makes approx. 3/4 cup of glaze. Refrigerate cake.
Recipe of Kathy H.
1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
1 box chocolate pudding
Pour chocolate pudding into cake mix; continue preparing as directed on cake mix box. Bake in a 13”x 9” pan on temperature as stated on cake mix.
After the cake is removed from the oven, poke several holes in the cake with a drinking straw or something round about the size of a straw. Pour chocolate glaze (recipe below) over cake. Layer sliced strawberries over the cake and top with cool whip.
Semi-Sweet Chocolate Glaze
3 squares semi-sweet chocolate
3 tablespoons water
1-tablespoon butter or margarine
1 cup powdered sugar
1/2-teaspoon vanilla
Microwave chocolate, water, and butter in large bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring once. After microwaving for 1 to 2 minutes, continue to stir the chocolate until it is completely melted. Stir in the powdered sugar and vanilla until smooth. For a thinner glaze, add 1/2 to 1 teaspoon additional water. Makes approx. 3/4 cup of glaze. Refrigerate cake.
Recipe of Kathy H.
FRESH COCONUT CAKE
This is made by a woman I work with. She is famous for her cakes here. Everyone says this is to die for and better than some wedding cakes they have had. I am NOT a fan of coconut, so I have never tried it. I have watched her make it though once on the Shuttle Launch trip when everyone in Kennedy Space Center expected her to come to work with these cakes. I learned that you can cut a cake into layers with dental floss if you don't have a cake cutting knife handy. Nifty!
1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
Prepare cake mix as directed on box, cook in 9” cake pans. After cooking, slice each layer in half (see tip below).
FILLING: 1 (16 oz.) sour cream
1 ½ packages of fresh frozen coconut
2 cups sugar
Save 1 cup of filling to mix with cool whip for Icing. Divide the rest in-between each cake layer.
ICING: 1 (12 oz.) cool whip
1 cup of filling mixture
After the 4 layers are together with filling in-between each layer; frost with icing above, then put the remaining coconut around the sides and on top.
TOPPING: 1 ½ packages fresh frozen coconut
Tips:
· Fresh frozen coconut is usually found in the section with the cool whip.
· A long piece of plain (no flavor) dental floss works great in slicing the cake layers. Wrap the floss around the layer (centering the floss), once it’s around the layer, criss-cross the floss; then pull the floss all the way through the cake layer.Best if cake sits covered in the refrigerator for at three days. Freezes well too.
Recipe of Kathy H.
1 box cake mix – (Duncan Hines “Butter Recipe” is the best)
Prepare cake mix as directed on box, cook in 9” cake pans. After cooking, slice each layer in half (see tip below).
FILLING: 1 (16 oz.) sour cream
1 ½ packages of fresh frozen coconut
2 cups sugar
Save 1 cup of filling to mix with cool whip for Icing. Divide the rest in-between each cake layer.
ICING: 1 (12 oz.) cool whip
1 cup of filling mixture
After the 4 layers are together with filling in-between each layer; frost with icing above, then put the remaining coconut around the sides and on top.
TOPPING: 1 ½ packages fresh frozen coconut
Tips:
· Fresh frozen coconut is usually found in the section with the cool whip.
· A long piece of plain (no flavor) dental floss works great in slicing the cake layers. Wrap the floss around the layer (centering the floss), once it’s around the layer, criss-cross the floss; then pull the floss all the way through the cake layer.Best if cake sits covered in the refrigerator for at three days. Freezes well too.
Recipe of Kathy H.
Cakes Galore!!
'Night Before Christmas' Coffee Cake
'Real New York Style' Cheesecake Supreme
A Cake That's Fit For A Queen
Amaretto Italian Sour Cream Cake
Amazing Tropical Fruit Cake
Apple and Nut Cake
Apple Cake
Apple Cake
Apple Sauce Cake
Applesauce Fruitcake
Apricot Nectar Pound Cake
Baby Cheescakes Baby Cheesecakes
Banana Cake
Barron Family Cheesecake
Baumtorte (Tree Cake)
Becky's Pumpkin Cupcakes
Blueberry Swirl Cheesecake
Blueberry Swirl Cheesecake
Broken Angel Cake With Chocolate Chips
Candied Fruit Cake
Carmel Coffee Cake
Carrot Cake with Hot Glaze
Carrot-Pineapple Cake
Cherry Cake
Cherry Cake Sauce
Cherry Cheesecake Cups
Cherry-Pineapple Dump Cake
Chocolate Angel Food
Chocolate Browny Cake
Chocolate Chip Muffins
Chocolate Cookie Sheet Cake
Chocolate Éclair Cake
Chocolate Ice Box Dessert
Chocolate Logs
Chocolate Lovers Heaven Triple Threat Chocolate Di
Chocolate Sheet Cake
Chocolate welington fudge pudding
Chocolate, Chocolate, Chocolate Chip Cake
Christmas Cake
Christmas choclate cake
Christmas Mixed Glace Fruit Loaf
Christmas-Comes-But-Once-A-Year-Chocolate Cake
Cinnamon Morning Delight
Coca-Cola Cake
Coconut Cake
Cookie Pizza
Cream Cheese Icing
Cream Cheese Pound Cake
Cream Puff Cake
Creamy Chocolate Cupcakes
Creamy Chocolate Layered Cake
Decadent Chocolate Cake
Decadent Fudge Cake
Deluxe Chocolate Marshmallow Bars
Dream Cake
Dreamcicle Cake
Drizzle Cake
Earthquake Cake
Easy Cocoa Snack Cake
Easy Coconut Cake
Éclair Cake
Edie Ching's Cherry Cheesecake
Eggnog Cake
Extra Moist Coconut Cakes
Festive Pumpkin Gingerbread
Flower Garden Cake
Fruit Cake
Fruit Cocktail Cake
German Chocolate Upside-Down Cake
Golden Bacardi Rum Cake
Gooey Butter Cake
Gum drop cake
Heavenly Pecan Cake
Hedge Hog Cake
Holiday Cake
Holiday Poke Cake
Holiday Rum Cake
Honey Bun Cake
Honey Cake
Hot Fudge Pudding Cake
Hummingbird Cake
Ice-Cream Chocolate Roll
Jewish Apple Cake
Johnny Appleseed Cake
Lemon Cake
Lemon Poppyseed Cakes
Lemon Pound Cake
Linda's Yule Log
Mama's Homemade Banana Cake
Mandy's Cake
Microwave Scottish Pudding
Mini Fruitcakes
Miniature Cheesecakes
Mississippi Fudge Cake
Mississippi Mud
Mock Lemon Meringue Cake
Neiman Marcus Cake
No Bake Fruit Cake
Norwegian Gold Cake
Oatmeal Chocolate Chip Cake
Old Fashion Pound Cake
Old Fashioned Light Fruitcake
Orange Date-Nut Cake
Orange Slice Cake
Oreo Cheesecake
Peanut-Topped Devil's Food
Pecan Icing
Pennsylvania Dutch Pastry
Pineapple Heaven
Plum-Nut Cake
Pound Cake Pound Cake
Pumpkin Cake Roll
Pumpkin Cheesecake
Pumpkin log
Pumpkin Nut Roll
Pumpkin Pie Cake
Pumpkin Roll
Queen's Cake
Red Velvet Cake
Reese`s white cake
Reese's Brownie Cupcakes
Refrigerator Chocolate Cheesecake
Russian Tea Cakes
Russian Teacakes
Santa's Breakfast Cake
Self-Filled Cupcakes
Shirley's Chocolate Sheet Cake
Sour Cream Coffee Cake
Sour Cream Pound Cake
Southern Apple Cake
Swedish Nut Cake
Tiny Christmas Fruitcakes
Toll House Carrot Cake
Triple Chocolate Torte
Turtle Bars
Turtle Cake
Warcake
Watergate Cake
White Christmas Loaf
World War I Cake
World War II Cake
Cream Cheese - Chocolate Chip Dip
This is scrumdiddlyumptious!! I ate it for the first time at Rodger's sisters mini mani/pedi party. Sarah then made one for some other party we had. Yum!!!
Ingredients
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla
3/4 cup powdered sugar
2 tbsp. brown sugar
3/4 cup miniature chocolate chips Chopped walnuts or pecans
Method
Cream together cream cheese and butter. Add vanilla and sugars. Blend until smooth. Stir in chocolate chips. Refrigerate 2 hours and then form into a ball and roll in chopped nuts.
Notes: I did not make this into a ball. I put it in a low square pan and put the nuts on top.
Number of Servings: 8-10
http://appetizer.betterrecipes.com/creamcheesechocchipdip.html
Ingredients
1 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla
3/4 cup powdered sugar
2 tbsp. brown sugar
3/4 cup miniature chocolate chips Chopped walnuts or pecans
Method
Cream together cream cheese and butter. Add vanilla and sugars. Blend until smooth. Stir in chocolate chips. Refrigerate 2 hours and then form into a ball and roll in chopped nuts.
Notes: I did not make this into a ball. I put it in a low square pan and put the nuts on top.
Number of Servings: 8-10
http://appetizer.betterrecipes.com/creamcheesechocchipdip.html
White Sauce for that Turkey!
I made this Thanksgiving. I believe I put it in a ranch bottle or something that was easy to squirt out. I liked it. Rachel and Chad had a plate full to share.
1 cup Mayo
¼ cup Lemon juice
3 Tbsp Sugar
1 Tbsp vinegar
Black Pepper
Mix all ingredients together.
-From Terri
1 cup Mayo
¼ cup Lemon juice
3 Tbsp Sugar
1 Tbsp vinegar
Black Pepper
Mix all ingredients together.
-From Terri
Homemade Pot Pie
I have made this 3 or 4 times at home. It is yummy and so easy! Waiting for it to bake is the hard part while it smells so good.
Bake at 350 for 35 to 40 minutes.
I boil 4 to 6 chicken breasts, depends on how much chicken you want, cut into pieces
Mix
Chicken (Instead of going through the pain of boiling the chicken forever, I buy two cans of white chicken meat - Tyson's I think)
Cream of mushroom
1 cup broth
drain the carrots and peas (I get the can that has them combined)
I also use a can of sliced potatoes drained
1/2 to 1 cup of grated cheese
You also need a package of pastry/pie crusts - usually in a box located in the refrigerated section with cookie dough and canned biscuits.
Place one crust in the pie pan, pour all other ingredients into pan then top with other crust. Mash edges of crust together and make small slits in top crust to allow it to vent. Place on cookie sheet in case it bubbles out during cooking.
- From Becky
Bake at 350 for 35 to 40 minutes.
I boil 4 to 6 chicken breasts, depends on how much chicken you want, cut into pieces
Mix
Chicken (Instead of going through the pain of boiling the chicken forever, I buy two cans of white chicken meat - Tyson's I think)
Cream of mushroom
1 cup broth
drain the carrots and peas (I get the can that has them combined)
I also use a can of sliced potatoes drained
1/2 to 1 cup of grated cheese
You also need a package of pastry/pie crusts - usually in a box located in the refrigerated section with cookie dough and canned biscuits.
Place one crust in the pie pan, pour all other ingredients into pan then top with other crust. Mash edges of crust together and make small slits in top crust to allow it to vent. Place on cookie sheet in case it bubbles out during cooking.
- From Becky
Cookies Galore!
Just click on the name of the cookie and the recipe is there.
1-2-3 Cookies
7 Layer Cookies
Allie Nelson's Famous Snickerdoodle Cookies
Almond Crescent Shortbread
Amish Sugar Cookies
Andies Candies Cookies
Angel Crisps
Angenets
Applesauce Cookies
Apricot Fold-Overs
Aunt Edy's Molasses Crinkles
Auntie Linda's Ginger Gems
Bakeless Dream Cookies
Banana Drop Cookies
Best Chocolate Chip Cookies in the World
Biscotti
Biscotti
Blueberry Cookies
Boiled Chocolate Oatmeal Drop Cookies
Bronwnies
Brown Sugar Shortbread Brownie Cookies
Brownie Delight
Brownies
Buccaneer Snowballs
Buried Cherry Cookies
Butter Cookies
Butter Nut Balls
Butterballs
Butterscotch Haystacks
C.O.P. Cookies
Candy Cane Cookies
Candy Cookies
Caramel Shortbread
Cheesecake Brownies
Cherry Buns
Cherry Crowns
Cherry Winks
Chewies
Chewy Noels
Chinese Chews/Haystacks
Chocolate Chip Cookie Bars
Chocolate Chip Cookies
Chocolate Chip Meltaways
Chocolate Chip Peanut Butter Cookies
Chocolate Christmas Trees
Chocolate Cream Cheese Squares
Chocolate Crinkles Chocolate Mint Snow-Top Cookies
Chocolate Oatmeal Cookies (no bake)
Chocolate Snowball Cookies
Chocolate Streusel Bars
Chocolate Sundae Cookies
Chocolate Walnut Crumb Bars
Choco-Scotch Crunchies
Choose A Cookie Dough Recipe
Christmas Crackers
Christmas Crunch Bars
Christmas Ginger Snaps
Christmas Macaroons
Christmas Mice Cookies
Christmas Shaped Cookies
Church Window Cookies
Coconut Cookies
Congo Squares
Cookie in a Jar
Corn Flakes Cookies
Cornflake Christmas Wreaths
Cowboy Cookies (oatmeal)
Cream Cheese Cookies with Apricot Filling
Crème De Menthe Chocolate Squares
Crème Wafers
Crescent Cookies
Crispy Crunchies
Date Nut Balls
Date-nut Pinwheel Cookies
Diabetic Peanut Butter Cookies
Disgustingly Rich Brownies Doodles
Double chocolate chip cookies
Double-Chocolate Crinkles
Eatmore Cookies
Eggnog Cookies
Elizabeth's Sugar Cookies
Elves Quick Fudge Brownies
Emily Dickinson's Gingerbread Cookie Recipe
Emily's Best Brownies
Famous Oatmeal Cookies
Firemen Cookies
Fluffy Shortbread Cookies
Forgotten Cookies
Frosted Peanut Butter Brownies
Fruit Cake Cookies
Fruitcake Squares
Fry Pan Cookies
Gems
Ginger Cookies
Ginger Crinkles
Gingerbread Baby
Gingerbread Cookies with Butter Cream Icing
Gingerbread Men
Gingerbread Men
Ginny's Gluten Free Chocolate Chip Cookies
Glory's Golden Graham Squares
Glory's Sugar Cookies
Gramma Chapman's chocolate coconut drops
Grandma Elsie's Zimt (cinnamon) Cookies
Grandma J's Butter Cookies
Grandma Olson's Parkay Cookies
Great Grandmothers Sugar Cookies
Gum Drop Cookies
Gumdrop Gems
Haystack Cookies
Ho-Ho Bars
Holiday Cereal Snaps
Holiday Chocolate Butter Cookies
Holiday Raisin Walnut Bars
Holly Cookies
Hungarian Cookies (Little Nut Rolls)
Ice Box Cookies
Irresistible Peanut Butter Cookies
Italian Cookies
Jacob's Peppermint Snowballs
Jam Bars
Jessica's Famous Brownies
Jessie's Chocolate Chip Cookies
Jubilee Jumbles
Juliet's Peanut Butter Blossoms
Jumbo Chocolate Chip Cookies
Kentucky Colonels
Kiefle (cream cheese cookies with jam filling)
Kifflings
Kiss Cookies
Lacy Swedish Almond Wafers
Lemon Angel Bar Cookies
Lemon Bars
Lemon Cake Cookies Lemon Cream Cheese Cookies
Lemon Squares
Linzer Tarts
Log Cabin Cookies
Luscious Lemon Squares
M&M Cookies
Magic Cookie Bars
Melt in Your Mouth Cutout Sugar Cookies
Melting Shortbread
Meme's Cream Cheese Cookies
Milk Chocolate Florentine Cookies
Mincemeat Cookies
Mincemeat Goodies
Molasses Cookies
Molasses Forest Cookies
Molasses Sugar Cookies
Mom Mom's Crescent Cookies
Mom-Mom's Ginger Cookies
Mom's Nutmeg Sugar Cookies
Mom's Old Fashion "Puffy" Sugar Cookies
Monster Cookies
Moravian Christmas Cookies
Nana's Famous Soft Southern Cookies
Nitey Nite Cookies
No Bake Chocolate Cookies
No Bake Chocolate Oatmeal Cookies
No Bake Cookies
No Bake Cookies
No Bake Peanut Butter Cookies
No-Bake Chocolate Oatmeal Cookies
No-Bake Cookies Norwegian Sugar Cookies
Nut Balls
Oatmeal Bars
Oatmeal Chocolate Chip Nut Cookies
Oatmeal Coconut Crisps
Oatmeal Cookies
Oatmeal Scotchies
Old Fashioned Sugar Cookies
Ooey Gooey Caramel Chocolate Dunk
Ooey Gooey Squares
Orange Slice Cookies
Parking Lot Cookies
Peanut Blossoms
Peanut Butter Bars
Peanut Butter Blossoms
Peanut Butter Cereal Cookies
Peanut Butter Chewies
Peanut Butter Chocolate Bars
Peanut Butter Cookies
Peanut Butter Cookies
Peanut butter fingers
Peanut Butter Reindeer
Peanut Butter Surprises
Peanut Marshmallow Cookies
Pecan Puff Cookies
Peppermint Snowballs
Peppernuts
Persimmon Cookies
Persimmon Cookies
Petey's Yummy Spicy Almond Thins
Pfeffernuesse
Pffefferneuse Cookies
Pineapple Filled Cookies
Pizzelles
Potato Chip Cookies
Potato Flake Cookies
Praline Cookies
Praline Strips
Pterodactyl Nests
Pumpkin Bars
Pumpkin Bars
Pumpkin Chip Cookies
Pumpkin Chocolate Chip Cookies
Pumpkin Cookies
Queen Biscuits
Quick Cookies
Raised Sugar Cookies
Raisin Filled Oatmeal Bars
Raspberry Meringue Bars
Really Peanutty Butter Cookies
Reese`s Brownies
Reese's Peanut Butter Bars
Rich Flavor Christmas Cookies
Rich Lemon Bars
Ricotta Cheese Cookies
Royal Almond Christmas Bars
Rudolph Cinnamon Cookies
Russian Tea Cookies
Russian Teacakes
Samantha & Kelsey's Chocolate Chip Cookies
Sand Art Brownies
Santa Claus Cookie Pops
Santa Claus Cookies
Santa's Butterscotch Melts
Santa's Shorts
Santa's Special Squares
Scotch Cakes
Scotch Shortbread
Scotcharoos
Scotcheroos
Seven Layer Cookies
Short Bread Cookies
Shortbread
Skor Squares
Snicker Doodle Cookies
Snickerdoodles
Snickerdoodles
Snow Balls
Sour Cream Apple Squares
Sour Cream Christmas Cookies
Special K Cookies
Spice Cookies
Spicy Oatmeal Raisin Cookie
Spritz Cookies
Stained Glass Window Cookies
Stir & Drop Sugar Cookies
Sugar Cookies
Sugar Cookies
Sugar Cookies
Swedish Pepparkakor (Pepper Cake) Cookies
Swedish Sugar Cookies
Sweet Marie's
Swiss Treats
Taralle (Italian Cookies)
Tea Time Tassies
Texas Brownies
The Best Shortbread in The World
Thumbprint Cookies Thumbprint Cookies
Toffee Squares
Traditional Christmas Sugar Cookies
Traditional Gingerbread Men Cookies
Triple-Chocolate Chip Cookies
Ultimate Chocolate Chip Cookies
Vanilla Waffer Balls
Walnut Butter Cookies
Walnut Crumb Bars
White Chip Chocolate Cookies
Wild Oatmeal Cookies
Will's Famous Apple Jack Cookies
Yummy Yummy Peanut Butter Blossoms
From - Terri
1-2-3 Cookies
7 Layer Cookies
Allie Nelson's Famous Snickerdoodle Cookies
Almond Crescent Shortbread
Amish Sugar Cookies
Andies Candies Cookies
Angel Crisps
Angenets
Applesauce Cookies
Apricot Fold-Overs
Aunt Edy's Molasses Crinkles
Auntie Linda's Ginger Gems
Bakeless Dream Cookies
Banana Drop Cookies
Best Chocolate Chip Cookies in the World
Biscotti
Biscotti
Blueberry Cookies
Boiled Chocolate Oatmeal Drop Cookies
Bronwnies
Brown Sugar Shortbread Brownie Cookies
Brownie Delight
Brownies
Buccaneer Snowballs
Buried Cherry Cookies
Butter Cookies
Butter Nut Balls
Butterballs
Butterscotch Haystacks
C.O.P. Cookies
Candy Cane Cookies
Candy Cookies
Caramel Shortbread
Cheesecake Brownies
Cherry Buns
Cherry Crowns
Cherry Winks
Chewies
Chewy Noels
Chinese Chews/Haystacks
Chocolate Chip Cookie Bars
Chocolate Chip Cookies
Chocolate Chip Meltaways
Chocolate Chip Peanut Butter Cookies
Chocolate Christmas Trees
Chocolate Cream Cheese Squares
Chocolate Crinkles Chocolate Mint Snow-Top Cookies
Chocolate Oatmeal Cookies (no bake)
Chocolate Snowball Cookies
Chocolate Streusel Bars
Chocolate Sundae Cookies
Chocolate Walnut Crumb Bars
Choco-Scotch Crunchies
Choose A Cookie Dough Recipe
Christmas Crackers
Christmas Crunch Bars
Christmas Ginger Snaps
Christmas Macaroons
Christmas Mice Cookies
Christmas Shaped Cookies
Church Window Cookies
Coconut Cookies
Congo Squares
Cookie in a Jar
Corn Flakes Cookies
Cornflake Christmas Wreaths
Cowboy Cookies (oatmeal)
Cream Cheese Cookies with Apricot Filling
Crème De Menthe Chocolate Squares
Crème Wafers
Crescent Cookies
Crispy Crunchies
Date Nut Balls
Date-nut Pinwheel Cookies
Diabetic Peanut Butter Cookies
Disgustingly Rich Brownies Doodles
Double chocolate chip cookies
Double-Chocolate Crinkles
Eatmore Cookies
Eggnog Cookies
Elizabeth's Sugar Cookies
Elves Quick Fudge Brownies
Emily Dickinson's Gingerbread Cookie Recipe
Emily's Best Brownies
Famous Oatmeal Cookies
Firemen Cookies
Fluffy Shortbread Cookies
Forgotten Cookies
Frosted Peanut Butter Brownies
Fruit Cake Cookies
Fruitcake Squares
Fry Pan Cookies
Gems
Ginger Cookies
Ginger Crinkles
Gingerbread Baby
Gingerbread Cookies with Butter Cream Icing
Gingerbread Men
Gingerbread Men
Ginny's Gluten Free Chocolate Chip Cookies
Glory's Golden Graham Squares
Glory's Sugar Cookies
Gramma Chapman's chocolate coconut drops
Grandma Elsie's Zimt (cinnamon) Cookies
Grandma J's Butter Cookies
Grandma Olson's Parkay Cookies
Great Grandmothers Sugar Cookies
Gum Drop Cookies
Gumdrop Gems
Haystack Cookies
Ho-Ho Bars
Holiday Cereal Snaps
Holiday Chocolate Butter Cookies
Holiday Raisin Walnut Bars
Holly Cookies
Hungarian Cookies (Little Nut Rolls)
Ice Box Cookies
Irresistible Peanut Butter Cookies
Italian Cookies
Jacob's Peppermint Snowballs
Jam Bars
Jessica's Famous Brownies
Jessie's Chocolate Chip Cookies
Jubilee Jumbles
Juliet's Peanut Butter Blossoms
Jumbo Chocolate Chip Cookies
Kentucky Colonels
Kiefle (cream cheese cookies with jam filling)
Kifflings
Kiss Cookies
Lacy Swedish Almond Wafers
Lemon Angel Bar Cookies
Lemon Bars
Lemon Cake Cookies Lemon Cream Cheese Cookies
Lemon Squares
Linzer Tarts
Log Cabin Cookies
Luscious Lemon Squares
M&M Cookies
Magic Cookie Bars
Melt in Your Mouth Cutout Sugar Cookies
Melting Shortbread
Meme's Cream Cheese Cookies
Milk Chocolate Florentine Cookies
Mincemeat Cookies
Mincemeat Goodies
Molasses Cookies
Molasses Forest Cookies
Molasses Sugar Cookies
Mom Mom's Crescent Cookies
Mom-Mom's Ginger Cookies
Mom's Nutmeg Sugar Cookies
Mom's Old Fashion "Puffy" Sugar Cookies
Monster Cookies
Moravian Christmas Cookies
Nana's Famous Soft Southern Cookies
Nitey Nite Cookies
No Bake Chocolate Cookies
No Bake Chocolate Oatmeal Cookies
No Bake Cookies
No Bake Cookies
No Bake Peanut Butter Cookies
No-Bake Chocolate Oatmeal Cookies
No-Bake Cookies Norwegian Sugar Cookies
Nut Balls
Oatmeal Bars
Oatmeal Chocolate Chip Nut Cookies
Oatmeal Coconut Crisps
Oatmeal Cookies
Oatmeal Scotchies
Old Fashioned Sugar Cookies
Ooey Gooey Caramel Chocolate Dunk
Ooey Gooey Squares
Orange Slice Cookies
Parking Lot Cookies
Peanut Blossoms
Peanut Butter Bars
Peanut Butter Blossoms
Peanut Butter Cereal Cookies
Peanut Butter Chewies
Peanut Butter Chocolate Bars
Peanut Butter Cookies
Peanut Butter Cookies
Peanut butter fingers
Peanut Butter Reindeer
Peanut Butter Surprises
Peanut Marshmallow Cookies
Pecan Puff Cookies
Peppermint Snowballs
Peppernuts
Persimmon Cookies
Persimmon Cookies
Petey's Yummy Spicy Almond Thins
Pfeffernuesse
Pffefferneuse Cookies
Pineapple Filled Cookies
Pizzelles
Potato Chip Cookies
Potato Flake Cookies
Praline Cookies
Praline Strips
Pterodactyl Nests
Pumpkin Bars
Pumpkin Bars
Pumpkin Chip Cookies
Pumpkin Chocolate Chip Cookies
Pumpkin Cookies
Queen Biscuits
Quick Cookies
Raised Sugar Cookies
Raisin Filled Oatmeal Bars
Raspberry Meringue Bars
Really Peanutty Butter Cookies
Reese`s Brownies
Reese's Peanut Butter Bars
Rich Flavor Christmas Cookies
Rich Lemon Bars
Ricotta Cheese Cookies
Royal Almond Christmas Bars
Rudolph Cinnamon Cookies
Russian Tea Cookies
Russian Teacakes
Samantha & Kelsey's Chocolate Chip Cookies
Sand Art Brownies
Santa Claus Cookie Pops
Santa Claus Cookies
Santa's Butterscotch Melts
Santa's Shorts
Santa's Special Squares
Scotch Cakes
Scotch Shortbread
Scotcharoos
Scotcheroos
Seven Layer Cookies
Short Bread Cookies
Shortbread
Skor Squares
Snicker Doodle Cookies
Snickerdoodles
Snickerdoodles
Snow Balls
Sour Cream Apple Squares
Sour Cream Christmas Cookies
Special K Cookies
Spice Cookies
Spicy Oatmeal Raisin Cookie
Spritz Cookies
Stained Glass Window Cookies
Stir & Drop Sugar Cookies
Sugar Cookies
Sugar Cookies
Sugar Cookies
Swedish Pepparkakor (Pepper Cake) Cookies
Swedish Sugar Cookies
Sweet Marie's
Swiss Treats
Taralle (Italian Cookies)
Tea Time Tassies
Texas Brownies
The Best Shortbread in The World
Thumbprint Cookies Thumbprint Cookies
Toffee Squares
Traditional Christmas Sugar Cookies
Traditional Gingerbread Men Cookies
Triple-Chocolate Chip Cookies
Ultimate Chocolate Chip Cookies
Vanilla Waffer Balls
Walnut Butter Cookies
Walnut Crumb Bars
White Chip Chocolate Cookies
Wild Oatmeal Cookies
Will's Famous Apple Jack Cookies
Yummy Yummy Peanut Butter Blossoms
From - Terri
Subscribe to:
Posts (Atom)