Banana Bars with Cream Cheese Frosting
Slow Cooker Chocolate Candy
Low Fat Crinkle Cookies
Could be from All-Natural Weight Loss
Ingredients
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar
Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.
Corn casserole:
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn...
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish
Fruit Cake? Not exactly what I would call fruit cake, but looks interesting. Guess I'll give it a try.
1 box graham crackers (14.4 oz)
1 cup pecans
1 jar maraschino cherries (10 oz)
1 tablespoons cherry juice
1 cup raisins
1 cup shredded coconut, firmly packed
1 1/2 cups mini marshmallows
1 can sweetened condensed milk (14 oz)
1.Finely crush graham crackers and coarsely chop pecans and drained cherries.
2.Combine all ingredients in a large bowl and mix well.
3.Turn out into a lightly buttered 9X13 dish and press flat into the pan with your hands. Chill at least 6 hours
The Best New York Cheesecake
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature...
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature...
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
CINNAMON ROLL CAKE!!
Cake:
3 c. flour
1/4 tsp. salt
1 c. sugar...
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla
While warm drizzle the glaze over the cake.
Cake:
3 c. flour
1/4 tsp. salt
1 c. sugar...
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla
While warm drizzle the glaze over the cake.
Salted Caramel Pretzel Bark
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)...
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)...
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
Cotton Candy Salad!! - Going to make this for Thanksgiving for family meal. My girls will love it!
Ingredients:
-1 can ..........sweetened condensed milk
-2 cups crushed pineapple, drained well
-1 can strawberry pie filling
-1 can cherry pie filling...
-12 oz. tub cool whip
-3/4 cup pecans, chopped
-Fold all ingredients together. Chill and serve.
Bacon Ranch Cheese Ball~
Thinking I will be making this for Christmas for the family.
Thinking I will be making this for Christmas for the family.
Ingredients
(2) 8 oz packages of cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided...
1 package of Hidden Valley Ranch dip mix
Instructions
Place cream cheese in a medium sized mixing bowl.
Mix with mixer until both blocks are combined.
Add in ranch dip mix and mix well.
Blend in shredded cheddar and 1/2 cup of the bacon crumbles.
Once mixed, using your hands, form into a ball.
Roll the ball into the remaining 1/2 cup of bacon crumbles.
Refrigerate 1 hour before serving.
Chocolate Kiss Cherry Cookies
1 Cup Powdered Sugar
1 Cup Butter, Softened
2 teaspoons Maraschino Cherry Liquid
1/2 teaspoon Almond Extract ...
4 Drops Red Food Coloring
2 1/4 Cups Flour
1/2 teaspoon Salt
1/2 Cup Maraschino Cherries, Drained and Chopped
48 Milk Chocolate Candy Kisses
1. Preheat oven to 350º
2.Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well
3.Add Flour and Salt. Mix well
4.Stir in the Cherries
5.Shape Dough into 1" balls
6.Place 2" apart on ungreased sheets
7.Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown
8. Remove from oven and press a candy kiss into the top each cookie.
1 Cup Powdered Sugar
1 Cup Butter, Softened
2 teaspoons Maraschino Cherry Liquid
1/2 teaspoon Almond Extract ...
4 Drops Red Food Coloring
2 1/4 Cups Flour
1/2 teaspoon Salt
1/2 Cup Maraschino Cherries, Drained and Chopped
48 Milk Chocolate Candy Kisses
1. Preheat oven to 350º
2.Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well
3.Add Flour and Salt. Mix well
4.Stir in the Cherries
5.Shape Dough into 1" balls
6.Place 2" apart on ungreased sheets
7.Bake for 8 - 10 minutes or until you can see that the lower edge is a light golden brown
8. Remove from oven and press a candy kiss into the top each cookie.
Snickerdoodle bread
Need to make this for my little Snickerdoodle who is going to be 9 on Friday!
2½ cups flour
2 tsp. baking powder
½ tsp. salt...
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
¾ cup sour cream
1 pkg. Hershey's cinnamon chips
3 TB sugar
3 tsp. cinnamon
Directions
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes.
2 tsp. baking powder
½ tsp. salt...
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
¾ cup sour cream
1 pkg. Hershey's cinnamon chips
3 TB sugar
3 tsp. cinnamon
Directions
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes.
Easiest Pecan Bars "EVER"
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup...
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars.
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup...
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars.
Buckeyes
My girls ask for these every Christmas and in the summer.
My girls ask for these every Christmas and in the summer.
1 1/2 cups Jif Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt...
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening
COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Cream Cheese Rippled Pumpkin Bread - Love pumpkins, so will have to make this one.
Fudge Brownie Pie
3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
from Marie from the English Kitchen is all the info I have.
3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
from Marie from the English Kitchen is all the info I have.
37 CALORIES BROWNIES
3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk...
3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk...
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.
Granny’s Cocoa Cream Pie
It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
...
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!
Orange Fluff Jello Salad Recipe:It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
...
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!
White Chocolate Peanut Butter Krispies
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)
In a large bowl, combine cereal..., peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.
Almond Joy Cookies
Ingredients
1 cup butter
1 1/2 cups white sugar...
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1 cup butter
1 1/2 cups white sugar...
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BITES
Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
MY EASY CHOCOLATE PEANUT BUTTER BALLS--A FAMILY FAVORITE that is requested by Everyone!!
Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar...
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels
1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
3. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.
5. Store in a Ziploc bag in the refrigerator.
Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar...
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels
1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
3. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.
5. Store in a Ziploc bag in the refrigerator.
Ingredients:
1 large package Cook and Serve vanilla pudding...
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
Divinity
Cook:
4 cups sugar. granulated
1 cup white Karo syrup
1 cup hot water
1 tsp salt
Cook until hard ball stage. (288 degrees)
Slowly pour over:
2 egg whites beaten stiff.
Beat and add 1 tsp vanilla…
Drop onto wax paper to harden.
Granny's Favorites Cookbooks
Cook:
4 cups sugar. granulated
1 cup white Karo syrup
1 cup hot water
1 tsp salt
Cook until hard ball stage. (288 degrees)
Slowly pour over:
2 egg whites beaten stiff.
Beat and add 1 tsp vanilla…
Drop onto wax paper to harden.
Granny's Favorites Cookbooks
Chicken and Dumpling Casserole
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie c...hicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie c...hicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
Brownie Mix in a bag:
1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.
At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!
Put mix in plastic zip-lock bags or mason jars.
Farmer Jim (that is who is credited on FB). If this is wrong, please let me know who is really the creator. I do like homemade brownies and so does my family.
At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!
Put mix in plastic zip-lock bags or mason jars.
Farmer Jim (that is who is credited on FB). If this is wrong, please let me know who is really the creator. I do like homemade brownies and so does my family.
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