02 January 2014

2013 is Over and 2014 is Here

Time to clean off my FB page. Enjoy the recipes (if there is a link, I will use it. If there is an author I will gladly credit, but if not, please let me know so I can credit). Enjoy the pattern links.
Finish Name Generator
Dogs Fail as Home Security - My dog would be right there with them.
Labor Pain Simulation
RC Roundup cows chasing a RC truck
Voicemail from Witness to Accident
Madisyn with Campbell County Band
Christmas Knitting Wreath
Rosary Beads from Fresh Flowers
Russian Join
Peace Sign Granny
Hobbes from Calvin and Hobbes
Layered Chocolate Peanut Butter Fudge - major yum!
All Free Knitting links to many patterns
Moogly Blog New Year Patterns - crochet
Peacock Feather Square
100 Favorite Patterns
Crock Pot Chicken and Dumplings
Moogly 40 Food Crochet Patterns
Crochet Flower Hot Pad so simple and quick!
Moogly 30 Fast and Free Patterns
Corner to Corner Scarf
Moogly Top 10 for 2013
Moogly Hat/Hood+Scarf aka Scoodies
Moogly 10 Balaclavas 
Moogly Valentine
Wallace the Dog
Baby Bootie CAL
Best Crocheted Potholder
Crochet donuts
Cupcake Afghan
BB Dolls
Colorful Elephant
Crochet Minion
Baby Sandals
Minion Beanie
Mousy Booties
Crochet Word Charts
Ohio History Central
Celtic Thunder links
2 hours Celtic Music
More Celtic Music
Spring Charm Celtic Music
Rockelbel's Cannon - Piano Guys
Cello Wars - Piano Guys
Evolution of Music - Pentatonix
Happy Birthday Minion Style
Minion Banana Song
Minions singing YMCA
Muppets sing Danny Boy
10 Rules for a Happy Marriage
9 Ways to make bubbles
Cocoa Lace Cookies
Mini Snowmen
25 Easy Hairstyles with Braids
Buckeye Bark Recipe
5 minute 4 ingredient no bake cheesecake
Easiest Pineapple Cake Recipe
Hot Fudge Peanut Butter Pie
Reeses Overload Cake
Cracker Barrel Broccoli Cheddar Chicken
Amish Friendship Bread

Chocolate Cain Cake
1 1/2 c. water
2 c. sugar...
3/4 c. butter
2 eggs, slightly beaten
1 1/2 tsp. vanilla
2 c. flour
1/2 c. cocoa
2 tsp. baking soda
1/2 tsp. salt
Melt butter and add boiling water. Add sugar, and stir until dissolved. Add eggs & vanilla, beat well. Mix dry ingredients. Add to butter mixture, mixing well. Batter will be thin. Pour into greased 9" x 13" pan
Bake at 350*F for 30-35 minutes. Let cool before frosting it. Frost with Frosting (recipe follows) and pipie it onto the top of your cake with a star piping tip. Keep the frosting cool and work quickly. If it gets too warm, refrigerate it for a few minutes. Sprinkle with chocolate sprinkles.

Secret Frosting
1/2 cup vegetable shortening
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup cocoa
1 1/4 teaspoon vanilla extract
4 cups sifted confectioners' sugar (1 lb.)
3 -4 tablespoons milk
In a bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Slowly add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, the icing will look dry. Add milk, 1 tbsp at a time until you get the consistency you want, and beat at medium speed until light and fluffy. Cover the bowl with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator until ready to use.

French Toast in a crock pot
1 loaf of bread sliced or diced (I have used dinner rolls that Kroger had marked down.)
6 eggs
2 cups milk
½ tsp cinnamon
½ tsp nutmeg

¼ cup butter Softened...
½ cup firmly packed brown sugar
1 tsp cinnamon
½ cup chopped pecans
½ tsp nutmeg

Whisk together eggs, milk and cinnamon, nutmeg and pour over diced bread in a large bowl. Cover an let it soak overnight in the fridge or atleast 4 hours.
When ready to bake spray the inside of the crockpot (4-6 quart sized works best) to avoid sticking.
Pour in Bread Mix.
In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg.
Crumble over top of the bread mix. Cover and Cook on low for 4 hours.
Let sit for 15-20 minutes and serve!

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar...
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

(that taste like doughnuts)
1 1/3 c flour
1 1/2 tsp b powder
1/2 tsp salt...
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 c oil
3/4 c wht sugar
1 egg
3/4 c milk
Combine dry ingred, mix liquids, beat till well mixed. Add to dry ingred and mix till just blended. Put into muffin tin and bake at 350/F for 20-25 m min.
While muffins are hot dip into butter and roll in powdered sugar or sugar & cinnamon.
1/4 c wht sugar
1/4 tsp cinnamon
melted butter or marg.


1/2 cup butter
3/4 cup sugar...
1 egg
1/2 tsp. baking soda
1 tsp cream of tartar
1 3/4 cup flour
1- 8 oz. pkg cream cheese
1/4 cup honey or agave nectar
2 Tbsp Orange/Pineapple juice
1 cup Cool Whip
Fresh fruit for topping

Preheat your oven to 350°. In a bowl, beat butter, sugar, and egg until fluffy. Add baking soda, cream of tartar, and flour. Mix until well combined. It should be the consistency of a soft cookie dough. Press dough onto Pampered Chef Large Round Stone. Bake for 15 minutes. Allow to cool.

In a separate mixing bowl, combine cream cheese, juice, honey, and cool whip. Mix until well combined and spread on cooled cookie crust.

Top with fresh fruit. Keep refrigerated until ready to serve

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