Kielbasa Stew

Cabbage Stew

Ingredients :

1 pound kielbasa sausage, cut into 1 inch pieces

1 tablespoon butter

1 (14 ounce) can beef broth

1 (10.75 ounce) can tomato soup

1 1/2 cups water

3 cups shredded cabbage

1 onion, chopped

1/2 cup diced green bell pepper

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup sour cream

Directions :

In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

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Pepper steak in a crock pot

Pepper steak in a crock pot

Ingredients :

16 oz stew meat or sirloin strips

2 each bell peppers

1 vegetable oil

3 tbsp worcestershire sauce

1 tsp garlic minced

1 can beef broth

1 can stewed tomatoes

1 season salt

1 all-purpose flour

Directions :

Cut up bell peppers into strips

Mix season salt with flour

Coat meat in flour and heat oil in skillet

Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through.

Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan.

Add stewed tomatoes with the juice and 1 can of beef broth to the oil.

Add enough flour to create a gravy while constantly stirring

Pour gravy mixture into crock pot over the meat.

Cover and cook on low for 8 hours

Serve over a bed of rice or noodles. Your choice

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Not Chicken Pot Pie (Slow Cooker)

Not Chicken Pot Pie (Slow Cooker)

Ingredients :

3-4 frozen chicken breasts

2 cans condensed cream of chicken soup

4-5 medium potatoes, peeled and diced

2 cups frozen peas and carrots

1 Chicken bullion cube

Salt and Pepper to taste

Optional Seasonings: 1 bay leaf, 1 tsp dried parsley, 1 tsp onion powder

½ -1 cup shredded cheese

1 Recipe of Bisquik biscuits or 1 can of biscuits

Directions :

In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.

Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.

Prepare biscuits

Serve over biscuits

Top with shredded cheese.

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Slow Cooker Top Round Roast with Potatoes & Vegtables

Slow Cooker Top Round Roast with Potatoes & Vegtables

Ingredients :

1 roast, trimmed of visible fat2 cups beef broth (I used 2 cups water and 3 beef bouillon cubes)3 tbsp. Worcestershire sauce4 cloves of garlic2 bay leaves1 tsp. salt1 tsp. sugar½ tsp. pepper1/2 tsp. steak seasoning1/8 tsp. allspice1 large onion, rough chopped3 large carrots, sliced (or a couple of handfuls of baby carrots)4 ribs celery, chopped4 or 5 white potatoes and/or sweet potatoes, cut into bite size pieces3 tbsp. cornstarch1/4 cup water

Directions :

Put roast trimmed of visible fat in large slow cooker. Add beef broth. Put Worcestershire, garlic and spices on top of meat. Add carrots, onion and celery around roast. Cook on low for 7- 8 hours total. Add potatoes about 3 hours into cooking. To thicken gravy, remove about 1 cup of hot liquid, using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Gently stir, turn crock pot to high and cook until thickened and bubbly. You may want to remove beef before thickening the gravy.

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Sweet Alabama Pecanbread

Sweet Alabama Pecanbread

Ingredients :

1 c sugar

1 c brown sugar

4 eggs beaten

1 c oil

1 1/2 c self rising flour

1 tsp vanilla

2 c pecans finely chopped

Directions :

Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish.

Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.

Stir in flour and vanilla. Add pecans, then stir until evenly mixed.

Spoon into prepared pan and bake for 30-35 minutes.

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EASY FAJITA CHICKEN BAKE RECIPE

EASY FAJITA CHICKEN BAKE RECIPE

Ingredients :

3-4 Boneless skinless chicken breasts1-2 tsp Taco seasoning2 Bell peppers in assorted colors, deseeded and thinly sliced1 Red onion, peeled and thinly sliced1-2 Tbsp Oilve oil½ Cup Shredded Cheddar or Mexican Blend Cheese Directions :Trim the chicken breasts then lay them in a single layer in a glass baking dish.Sprinkle the taco seasoning over the top of the chicken breast to taste.Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.Drizzle the olive oil over the peppers and onions.Sprinkle cheese over the top of the dish.Bake at 375? F for 35-45 minutes or until chicken is cooked though and the juices run clear.

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Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Ingredients :

1 cup potato , diced

1 cup onion , diced

1 cup celery , diced

1 cup carrot , diced

1/3 cup melted margarine

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chicken , cooked and chopped

2 pie crusts – use this amazing crust recipe from Jeffrey Steingarten food editor at Vogue and author of two of my favorite books: “The Man who ate Everything” and “It must have been something I ate”

Directions :

Preheat oven to 400°F.

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

Combine broth and half and half.

Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish and top with pie shells.

Cut slits to allow steam to escape.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

 

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Mama’s Buttermilk Biscuits

Mama’s Buttermilk Biscuits

Ingredients :

4 cups Self-Rising Flour, sifted

1 ½ cups Buttermilk

¼ cup Lard

Directions :

Preheat oven to 500ºF..

Lightly grease a baking pan or skillet with lard or butter.

Fill a sifter with flour, about 4 cups. Sift flour into a large wide bowl.

Make a well in the middle of the flour with your hand.

Add Lard

Add Buttermilk

Squish the lard and buttermilk together with your fingers until lard is in small clumps.

Place fingers straight down into the center of the bowl and start making small circles.

Continue to stir, in small circles, while gradually working in flour from the sides of the bowl.

You’ll work in most of the flour but probably not all it.

Sprinkle the dough ball with more flour and fold dough over on top of itself a time or two.

Knead the dough only a few times until it’s fairly smooth then shape into a rectangle.

Clean any dough off of your hands before proceeding.

Flour both hands prior to starting to shape and form the biscuits.

Use your fingers and pinch off a section of dough just a little larger than a golf ball.

Roll this ball in the palms of your hands to smooth it out using slightly firm pressure at first and then lighter pressure as it becomes a bit sticky again. Try not to over work the dough at this point.

Drop the ball back in the flour and coat lightly with flour.

Roll the ball in the palm of your hand another second or two and then flatten it like a hamburger patty.

Place the biscuit dough on your greased baking sheet or in a cast iron skillet.

Sides should be touching for a softer biscuit edge or separated one inch for a crispy edge.

Repeat the process until the dough is used up or your skillet is filled.

Use the back of your fingers and gently press down on each biscuit.

Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top.

Use caution because the pans are hot as you remove the baked biscuits from the oven.

Brush melted butter on top of each biscuit.

Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.

Serve while still warm and Enjoy!

 

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Cinnamon Bun Cake Recipe

Cinnamon Bun Cake Recipe

Ingredients :

3 cups flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

4 T butter, melted

2 sticks (1 cup) butter, softened

1 cup brown sugar

2 T flour

1 T cinnamon

2/3 cups nuts (optional)

Glaze:

2 cups powdered sugar

5 T milk

1 tsp vanilla

Directions :

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla.

Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.

Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.

Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.

Serve warm (we like it straight out of the oven) or at room temperature.

 

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Cream Cheese Cookies

Cream Cheese Cookies

Ingredients :

1/4 Cup butter ( softened)

1 (8 oz.) pkg. cream cheese

1 egg yolk

1/4 tsp. vanilla

1 pkg. yellow cake mix

Directions :

Cream butter and cream cheese, blend in egg yolk and vanilla.

Add cake mix (dry) 1/3 at a time mixing well after each addition.

Cover and chill 30 minutes. Drop by rounded teaspoonfuls on ungreased cookie sheet.

Bake for 8-10 minutes at 375.

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Apple Cinnamon Bread Recipe

Apple Cinnamon Bread Recipe

Ingredients :

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

Directions :

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

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LUNCH LADY BROWNIES

LUNCH LADY BROWNIES

Ingredients :

1 cup butter, melted

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

CHOCOLATE FROSTING

1/4 cup butter, softened

1/4 cup milk ( I use 2%)

1/4 cup unsweetened cocoa powder

3 cups powdered sugar

Directions :

Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.

In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!

FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

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Ruth's Chris Sweet Potato Casserole

Ruth's Chris Sweet Potato Casserole

Ingredients :

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/2 cup butter (melted)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)

1/4 cup butter, melted (1/2 cup)

Directions :

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

Pour mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Baked (Fried Chicken) Recipe

Baked (Fried Chicken) Recipe

Ingredients :

6 boneless, skinless chicken breast cut into thirds

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon seasoned salt (I use Lawry's Seasoned Salt)

3/4 teaspoon pepper

2 teaspoon paprika

1/2 stick butter (or 1/4 cup)

Buttermilk

1 gallon-size Ziploc bag (optional)

Directions :

Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..

Meanwhile, preheat oven to 400 degrees Fahrenheit.

Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl.

Cut 1/2 stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots.

Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.

Place each piece of chicken in the preheated pan. Bake for 20 minutes. Turn each piece of chicken over and continue baking for 20 minutes more, or until cooked through (170 degrees F).

 

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Salted Caramel Peanut Butter No Bake Cookies

Salted Caramel Peanut Butter No Bake Cookies

Ingredients :

1/2 cup light Karo Syrup

1/2 cup sugar

1 cup peanut butter

2 cups Rice Krispies

Directions :

Add the Karo Syrup and sugar to a medium saucepan and heat until just boiling.

Once boiling remove from heat and add the peanut butter. Stir until melted.

Add the Rice Krispies and stir until coated.

Drop by rounded tablespoonfuls onto waxed paper.

Let cool to set and enjoy!

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APPLE CAKE WITH MAPLE BUTTERCREAM AND PECAN TRIM

APPLE CAKE WITH MAPLE BUTTERCREAM AND PECAN TRIM

Ingredients :

3 cups all-purpose flour

2 tsp cinnamon

½ tsp nutmeg

½ tsp salt

1 tsp baking soda

3 eggs

1 cup canola oil

2 cups sugar

1 tsp vanilla extract

3 cups apple, finely chopped

1 cup chopped pecans or walnuts + extra for trim

Directions :

Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.

In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.

In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.

Slowly add flour mixture until combined – batter will be very thick.

Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.

Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.

MAPLE BUTTERCREAM: Mix ½ cup softened butter with ½ cup maple syrup. Gradually beat in 4 cups confectioners sugar (icing sugar). If too stiff, add 10% cream (by tablespoon) until desired consistency is achieved.

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Homemade Chicken Pot Pie–Make Ahead And Freezable

Homemade Chicken Pot Pie–Make Ahead And Freezable

Ingredients :

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

⅓ cup butter or margarine

½ cup all-purpose flour, sifted

2 cups chicken broth

1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)

2 cups chicken, cooked, chopped

1 cup frozen peas, thawed

1 tsp. salt

½ tsp. pepper

4 unbaked pie crusts (homemade or store-bought)

Directions :

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TO MAKE FILLING

Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.

Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!

FREEZING INSTRUCTIONS:

At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.

Or you may also assemble the whole pie and freeze whole.

To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)

Cover with foil, label and freeze. See below for preparation instructions

TO PREPARE POT PIE FROM FRESH

Preheat oven to 375 degrees.

Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)

Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

TO PREPARE POT PIE FROM FROZEN

Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.

To do so, preheat oven to 375 degrees.

Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).

Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

 

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Caramel Pretzel Magic Bars

Caramel Pretzel Magic Bars

Ingredients :

1 1/2 cup graham cracker crumbs

6 Tbsp butter, melted

1-14oz can sweetened condensed milk

50+ pretzels (I used Snyder's Snaps)

20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips! So much easier than unwrapping & cutting up caramel squares. I would try 1 cup of caramel bits if you aren't using the squares.)

1 cup milk chocolate chips

1 cup sweetened coconut flakes

Directions :

Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.

Pour about half the can of condensed milk over crust.

Layer your pretzels as close together as you like over the condensed milk/crust.

Sprinkle caramels, chocolate chips, & coconut flakes.

Pour remaining half of condensed milk on top.

OPTIONAL: Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.

Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting & serving.

 

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Baked Chicken and Dumplins

Baked Chicken and Dumplins

Ingredients :

4-5 large chicken breast, boneless

1 stick real butter

1 1/2 c self-rising flour

1 1/2 c milk

1/2 c sour cream

3 c chicken broth

1 can(s) cream of celery soup

1/2 tsp savory (rosemary or thyme may be used)

4 Tbsp real butter

salt and pepper to taste

Directions :

NOTE: ALWAYS, ALWAYS, ALWAYS, use self-rising flour.

I DO NOT recommend using margarine, low-fat or fat-free items as this will change the texture and taste of the dish.

Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover with water, at least 2 inches over the chicken.

Cover and bring to a boil over high heat. Reduce heat to simmer and boil chicken until tender, about 30 to 45 minutes.

When chicken is done remove from broth and let cool. When cool, shred chicken into pieces.

Preheat oven to 375 degrees.

Melt 1 stick butter and pour into 3 quart baking dish.

Spread chicken on top of butter. In a separate bowl, whisk flour and milk together and carefully pour evenly over top of chicken, scrape bowl.

In the same bowl whisk together 2 cups chicken broth, cream of celery soup, sour cream and savory. Carefully pour this mixture over top of chicken and flour mixture.

Bake for 30-40 minutes or until a golden brown. Let cool for about 15 minutes.

Then pour the remaining 1 cup chicken broth evenly over the top.

Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplins.

 

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Mexican Picadillo

Mexican Picadillo

Ingredients :

1lb lean ground beef

2 medium russet potatoes, peeled and diced into 1/2inch cubes

1/2 cup yellow onion, diced fine (1/4 inchor less)

1/4 cup red bell pepper, diced fine (1/4 inch or less)

1 tablespoon fresh garlic, minced fine

2 tablespoon canola oil

1 teaspoon salt

1/4 teaspoon fresh ground coarse ground black pepper

1 teaspoon fresh ground comino (cumin)

1 cup beef stock

1/2 cup cilantro

2 large tomatoes, cored, peeled, and cut into 1/2inch pieces

Directions :

Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet.

When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro.

Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

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LEMONADE CAKE WITH FROSTING

LEMONADE CAKE WITH FROSTING

Ingredients :

1 Lemon boxed cake mix (I used Duncan Hines)

4 eggs

1¼ cup milk

⅓ cup vegetable oil

2 Tbsp Lemonade from concentrate

Glaze:

2 Tbsp Lemonade from concentrate

1 cup powdered sugar

1 Tbsp water

Frosting:

8 oz block ⅓ less fat cream cheese

½ cup room temp butter (1 stick)

3 Tbsp Lemonade from concentrate

½ teaspoon vanilla

5½ cups powdered sugar

Directions :

Preheat oven to 350°

Spray 2 8" round cake pans generously with cooking/baking spray.

In mixer beat all your ingredients on low for 30 seconds and then on medium for 2 minutes.

Keep the remaining frozen lemonade concentrate in the freezer...you will need it again.

Bake according to package directions (I baked for approx 30 minutes) until cake is set and toothpick comes out clean.

Let the cakes cool in pan...about an hour. Do not remove.

When the cakes are cooled level them off so they are flat on top.

Poke holes in cake that wasn't cut using a fork.

Next make your glaze: in a medium bowl combine powdered sugar, lemonade and water.

Stir until smooth.

Pour equally over the top of the cakes..still in the cake pans.

Cover and let sit for at least an hour, but overnight is best in refrigerator.

For frosting cream butter and cream cheese together until combined.

With mixer on low add your lemonade and vanilla.

Slowly add in your powdered sugar and then beat on medium for 1-2 minutes until smooth.

When ready to frost remove your cakes from the refrigerator.

Loosen cake around the edges with a butter knife so they will release easily.

Frost as desired.

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ALMOND CREAM CAKE

ALMOND CREAM CAKE

Ingredients :

1 cup butter, softened

1 1/2 cups white sugar

3 cups cake flour (spooned & measured carefully)*

1/2 teaspoon salt

2 teaspoons baking powder

1 cup milk (2% milkfat)

1 teaspoon almond extract

5 egg whites (3/4 cup + 3 tablespoons of a carton of egg whites)

Frosting:

1/2 cup plus 2 tablespoons white flour

2 cups milk

1 1/2 teaspoons almond extract

2 cups butter, softened

2 cups white sugar

Sliced almonds and whole almonds for decorating

Directions :

Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.

Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachment) until it is white in appearance.

Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).

In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.

In another bowl, combine the milk and almond extract.

Add the flour mixture to the butter/sugar mixture alternately with the milk.

Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.

Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.

Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.

Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.

While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.

Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.

Stir in the almond extract.

If you have a food processor, process the white sugar for a minute or so so that the granules become finer.

While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.

Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.

Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.

Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

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Apple Coffee Cake

Apple Coffee Cake

Ingredients :

Cake Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1/4 cup vegetable oil

1/2 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups chopped apples (chopped small)

Cream Cheese Layer Ingredients:

8 oz. softened cream cheese

1 teaspoon vanilla

3 tablespoons white sugar

Streusel Ingredients:

3/4 cup white sugar

1/4 cup brown sugar

1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/8 teaspoon salt

6 tablespoons cold butter

Directions :

Preheat oven to 350ºF and grease an 8x8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

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Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

Ingredients :

cooking spray

2 (8 ounce) packages refrigerated crescent roll doughdivided

2 lemons, zested and juiced, divided

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 tablespoons butter, melted

3 tablespoons white sugar

Directions :

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

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Better Than Sex Fruit Salad

Better Than Sex Fruit Salad

Ingredients :

1 can(s)

fruit cocktail drained (we like chunky tropical) drained, 15 oz.

1 can(s) crushed pineapple (small can, 8 oz.)

1 can(s) cherry pie filling, 21 oz.

2 bananas sliced

1 can(s) sweetened condensed milk, 14 oz.

8 oz sour cream

1 pkg Cool Whip, 8 oz. (thawed)

Directions :

Mix together Cool Whip, sweetened condensed milk and sour cream.

Add the fruit cocktail, pineapple, cherry pie filling and bananas.

Cover and refrigerate for at least four hours. Serve.

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Old Fashioned Banana Pudding !!!

Old Fashioned Banana Pudding !!!

Ingredients :

1 box Nilla wafers (12 oz box)

2 ½ cups sugar

6 cups whole milk

6 sliced bananas

1 cup self-rising flour

6 eggs, separated

1 teaspoon real vanilla

Directions :

Preheat oven to 350°

Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.

Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.

Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).

Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.

Place sliced bananas over wafers and pour mixture over them.

In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.

Put in the oven for 8-10minutes or until golden brown on top.

 

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Cream Cheese Lemon Bars Recipe

Cream Cheese Lemon Bars Recipe

Ingredients :

1 box lemon cake mix

1/3 cup butter or margarine – softened

1 egg

8 ounces cream cheese – softened

1 cup powdered sugar

1/2 lemon – grated

2 tablespoons lemon juice or 1/2 fresh squeezed lemon

2 eggs

1 teaspoon vanilla

Container: 9 x 13 baking pan and a mixing bowl

Directions :

In a mixing bowl, blend dry cake mix, butter, and 1 egg. press into a 9 x 13 pan, ungreased. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth.

Reserve 1/2 cup of this mixture and refrigerate it for later use. Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars.

Refrigerate until firm; then cut into squares and serve.

 

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SNICKERS CARAMEL APPLE SALAD

SNICKERS CARAMEL APPLE SALAD

Ingredients :

6 regular size Snickers Candy Bar

6 apples I used Red Delicious... Granny Smith would also be great

1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare

1/2 cup milk

1 (12 oz.) tub cool whip

1/2 cup caramel ice cream topping

Directions :

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.

Chop up apples and Snickers.

Stir chopped apples and Snickers into pudding mixture.

Place in a large bowl and drizzle with caramel ice cream topping.

Chill for at least 1 hour before serving.

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Best Southern Pie

Best Southern Pie

Ingredients :

c 1/2 c buttermilk

c 1 3/4 c sugar

large 2 large eggs

Tbsp 3tbsp flour

pinch pinch of salt

stick 1 stick butter

tsp 1tsp vanilla

nutmeg

Directions :

Preheat oven to 400°.

Mix everything together and pour into an unbaked 9" pie shell.

Sprinkle the top lightly with nutmeg

 

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Authentic Pagliacci's New York Style Cheesecake

Authentic Pagliacci's New York Style Cheesecake

Ingredients :

Crust

1 ¼ cups graham wafer crumbs (it's also good with vanilla wafer crumbs)

¼ cup sugar

¼ cup butter , softened

Filling

40 ounces cream cheese (5 pkg), room temperature

2 tablespoons fresh lemon juice

3 tablespoons flour

¼ teaspoon salt

5 eggs, room temperature

2 egg yolks

¼ cup whipping cream

2 teaspoons vanilla

1 ¾ cups sugar

Directions :

Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use.

Preheat oven to 500ºF.

Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift

sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5

minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust.

Bake 12 minutes.

Reduce oven temperature to 200ºF. Continue baking until tester inserted in centre comes out clean. The

original recipe said for 45 minutes but I find that it takes longer.

Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before

serving.

 

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Mexican Dip

Mexican Dip

Ingredients :

2 8oz cream cheese boxes

2 big spoonfuls sour cream.

2 pkgs of taco seasoning

shredded lettuce

chopped black olives

chopped green pepper

chopped tomatoes

4 cups shredded Mexican Cheese

Directions :

Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too! 

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AMAZING GARLIC & LEMON CHICKEN !!!

AMAZING GARLIC & LEMON CHICKEN !!!

Ingredients :

2 tablespoons butter

3 skinless, boneless chicken breast halves

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

2 tablespoons garlic powder

1 lemon, juiced

Directions :

Melt butter in a skillet over medium-high heat.

Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.

Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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PERFECT PARTY CAKE

PERFECT PARTY CAKE

Ingredients :

FOR THE CAKE:

2 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups granulated white sugar

2 teaspoons freshly grated lemon zest

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 teaspoon pure lemon extract

FOR THE BUTTERCREAM:

1 cup granulated white sugar

4 large egg whites

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1/4 cup freshly squeezed lemon juice (from 2 large lemons)

1 teaspoon vanilla extract

FOR FINISHING:

2/3 cup seedless raspberry preserves, stirred vigorously until spreadable

fresh raspberries

Directions :

GET DIRECTIONS HERE 

 

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Chicken Noodle Casserole

Chicken Noodle Casserole

Ingredients :

1/2 cup chopped onion

3 tablespoons butter or 3 tablespoons margarine, melted

2 (10 3/4 ounce) cans cream of chicken soup

2 cups shredded cheddar cheese, divided

1 cup milk

3 1/2 cups chopped cooked chicken

2 1/2 cups cooked macaroni

salt

pepper

1/4 cup Ritz cracker crumbs

Directions :

In a large skillet over med-high heat, saute onions in butter until onions are tender.

Add in soup and 1 ½ cups cheese; gradually stir in milk.

Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.

4

Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.

Bake in a preheated 350° oven for 30 minutes or until heated through.

Top with remaining ½ cup cheese and bake 5 minutes.

 

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Caramel Apple Dump Cake

Caramel Apple Dump Cake

Ingredients :

•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)

•1 box of yellow cake mix

•2 sticks of butter, melted (1 cup)

•1/2 cup caramel sauce (like you would put on ice cream)

•1/2 tsp cinnamon (optional)

•1/2 cup chopped pecans (optional)

•Whipped cream for garnish (optional)

Directions :

1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.

2.You may add in the 1/2 tsp cinnamon if desired.

3.Spread evenly in pan.

4.Pour dry cake mix directly on top of the pie filing and spread evenly.

5.Top with melted butter and pecans (optional).

6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.

7.Serve with ice cream or whipped cream

 

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Honey Buttermilk Bread Recipe

Honey Buttermilk Bread Recipe

Ingredients :

1 envelope yeast

1 teaspoon sugar

1/4 cup warm water

pinch of ginger (helps activate the yeast)

2 cups warm buttermilk

1/3 cup honey

1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

1 teaspoon salt

3/4 teaspoon baking soda

6 cups white bread flour

Directions :

Mix the ginger, sugar, yeast, and water and set aside for five minutes.

Mix buttermilk, honey, salt, baking soda in with the yeast mixture.

Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.

Mix in butter until it is totally incorporated into batter.

Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.

When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.

Punch down and form into two loaves. Place in greased loaf pans and grease tops.

Cover, and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.

Remove loaves from oven and brush with melted butter.

Allow to cool in pans for 10 minutes.

Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

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STRAWBERRY CREAM CHEESE ICEBOX CAKE

STRAWBERRY CREAM CHEESE ICEBOX CAKE

Ingredients :

2 lb. strawberries

2 sleeves graham crackers

1 -8 oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- 3.4 oz. pkg. instant cheesecake flavored pudding

3 cu. milk

1- 12 oz. carton whipped topping, divided

Directions :

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.

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Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

Ingredients :

For the Red Velvet Cake Layers:

2 ½C AP Flour

1 ½C Sugar

1t Baking Soda

1t Salt

2t Cocoa Powder

1 ½C Vegetable Oil

1C Buttermilk, Room Temperature

2 Large Eggs, Room Temperature

2T Red Food Coloring (1 oz)

1t White Distilled Vinegar

1t Vanilla

For the Cream Cheese Poundcake Layers:

1 ½ Sticks of Unsalted Butter, Softened

1 8oz Package of Cream Cheese, Softened

1 ½C Sugar

3 Large Eggs

1 ½C AP Flour

Pinch of Salt

2t Vanilla

For the Cream Cheese Frosting:

4 8oz Packages of Cream Cheese, Softened

2 Stick of Unsalted Butter, Softened

4C Confectioners’ Sugar, Sifted

2t Vanilla

Fresh Strawberries, Cut into Cubes

For the Cake:

3 Prepared Red Velvet Cake Layers

2 Prepared Cream Cheese Poundcake Layers

Prepared Cream Cheese Frosting

Fresh Strawberries, For Garnish

Toasted Chopped Pecans, For Garnish

Directions :

1. To Make the Red Velvet Cake: Preheat the oven to 350 degrees and spray 3 cake pans with Pam and set them aside. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven, evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the sides of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a cooling rack and let cool completely before layering.

2. To Make the Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).

3. Layer the Cake: Place 1 layer of the red velvet cake (rounded side down) in the middle of a cake stand. Using a spatula spread a thick layer of the cream cheese frosting on top of the cake layer. Scatter about ¼C of fresh strawberry pieces (pushing the fruit in slightly, so they sink into the frosting). Carefully set a layer of cream cheese Poundcake on top of the strawberry frosting layer (rounded side down) and spread another thick layer of cream cheese frosting and strawberries. Repeat this pattern until all the cake layers have been used, as well as the frosting. Make sure you end with a layer of red velvet cake.

4. To Make the Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, press the chopped pecans onto the sides of the cake for presentation. And then top with fresh cut strawberries.

5. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for about 15-20 minutes before eating.

6. Serve and enjoy this beautiful masterpiece!!

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Hawaiian Baked Ham and Swiss Sandwiches

Hawaiian Baked Ham and Swiss Sandwiches

Ingredients :

1/2 cup (1 stick) butter, melted

1 tablespoon honey mustard

1 tablespoon minced dried onion

2 teaspoons Worcestershire sauce

15 King's Hawaiian rolls

1 pound thinly sliced ham

About 10 slices Havarti cheese

Directions :

1. If you are preparing this to eat right now, preheat your oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.

2. In a medium bowl, whisk together the butter, mustard, onion and Worcestershire sauce.

3. Slice the rolls in half. The easiest way to do this is if you open the package and slice the entire chunk of rolls in half while they are still stuck together. Pull apart the bottoms of the rolls and place them in the prepared dish. Fold up pieces of ham to fit the rolls and place them on the bottom halves of the rolls. Layer a piece of cheese next, then more ham, then more cheese. Place the tops of the rolls onto the sliders. Drizzle a teaspoon of the buttery mixture over the top of each roll. If you have some of this mixture left over, you can make a few more sliders. Otherwise, drizzle the rest of the mixture over the tops of the sliders.

4. If baking now, place in the oven and bake for about 20 minutes- until the sliders are warmed, the cheese is melted and the tops of the rolls are lightly browned. If baking tomorrow, cover the pan with a sheet of greased foil and refrigerate. The next day, bake for 20 minutes with the foil on, then remove the foil and bake for an additional 10 to 15 minutes. Serve immediately!

 

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Joe’s Crab Shack Crab Cakes – Famous Recipe

Joe’s Crab Shack Crab Cakes – Famous Recipe

Ingredients :

2/3 cup mayonnaise

5 egg yolks

2 teaspoons lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons black pepper

1/4 teaspoon salt

1/4 teaspoon blackening seasoning

1/4 teaspoon crushed red pepper flakes

1/2 cup crushed, chopped parsley

2 1/2 cups breadcrumbs

2 lbs crabmeat

Directions :

Mix all ingredients together.

Make into 4 oz. patties

Coat with flour and fry in 1 inch of oil until golden brown.

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Pioneer Woman's Chocolate Sheet Cake

Pioneer Woman's Chocolate Sheet Cake

Ingredients :

-FOR THE CAKE:

2 cups Flour

2 cups Sugar

1/4 teaspoon Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

-FOR FROSTING:

1/2 cup Finely Chopped Pecans

1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Directions :

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat.

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Cheesy Baked Asparagus

Cheesy Baked Asparagus

Ingredients :

1 bunch of asparagus, woody ends trimmed...

3 T. butter, melted

1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)

1 T. grated parmesan cheese

3/4 C. shredded mozzarella cheese

italian seasoning

Directions :

Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter. Sprinkle the house seasoning and parmesan cheese over the top. Place in a 400 degree oven for 15 minutes. Remove and top with the mozzarella cheese and a little sprinkling of italian seasoning over the top. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

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Pioneer Womans Apple Dumplings

Pioneer Womans Apple Dumplings

Ingredients :

1 large apple {I used a Fuji- any apple will do, tart is better}

1 can Pillsbury Crescent dough

1/2 cup butter

2/3 cups sugar

1/2 tsp cinnamon

1/2 tsp vanilla

3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Directions :

Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.

Cut each apple into 8-10 wedges.

Slice the apple skin off as well and set aside.

Separate the crescent roll dough into triangles.

Roll each apple wedge in crescent roll dough starting at the wide end.

Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.

The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!!

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Mexican Tortilla Casserole

Mexican Tortilla Casserole

Ingredients :

1lb. ground beef

1/2 cup diced onion...

1 pack taco seasoning mix

2 cups shredded cheddar cheese

1 can refried beans (they spread easier if you warm them in microwave)

1 cup prepared rice (I used Minute Rice)

1 can Mexican blend corn (DRAINED)will only use about 1/2 can

4-5 large flour tortillas

8 oz of thick chunky salsa (your choice mild or hot)

Directions :

Spray a spring form, round cake pan or casserole with cooking spray

Brown ground beef ,and onion and drain

Add taco seasonings and cook according to package direction

Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .

2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese

3rd layer tortilla, 1/3 beans ,1/3meat, cheese

4 layer tortilla . beans ,meat, corn, rice, salsa and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

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Grape Salad

Grape Salad

Ingredients :

16 oz sour cream

16 oz cream cheese

1 cup sugar

Couple squirts of pure vanilla

Approx. 4 lbs green seedless grapes

Approx. 4 lbs red seedless grapes

Maybe 4 cups pecans

1 quart strawberries

Directions :

Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people.

When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.

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Texas Roadhouse's Rolls

Texas Roadhouse's Rolls

Ingredients :

1 cup warm milk

1 package or 2 1/4 teaspoons active dry yeast

1/3 cup sugar

3 1/2 cups all-purpose four, plus more for the board

1 egg

1/3 cup butter, melted plus 1/4 cup butter, melted (optional)

1 teaspoon salt

Honey Cinnamon Butter

1/2 cup softened butter

1 teaspoon cinnamon

2 tablespoons honey

2 tablespoons powdered sugar

Directions :

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

 

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