Divinity
Cook:
4 cups sugar
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 Favorite Cookbook from FBCook:
4 cups sugar
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.
Original Pound Cake from 1700's England
Prep Time: 40 mins
Total Time: 1 hrs 55 mins
Servings: 20-24
Ingredients
1 lb sugar ( 2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ( (4 cups before sifting)
1 dozen egg
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated
Directions
Preheat oven 325 degrees.
In mixing bowl cream butter and sugar.
Add 1 egg at a time, beating after each.
Gradually add sifted flour, 1/2 cup at a time, til all blended.
Add lemon juice and lemon rind, blend inches.
Pour into a buttered and floured tube pan.
Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean
Prep Time: 40 mins
Total Time: 1 hrs 55 mins
Servings: 20-24
Ingredients
1 lb sugar ( 2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ( (4 cups before sifting)
1 dozen egg
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated
Directions
Preheat oven 325 degrees.
In mixing bowl cream butter and sugar.
Add 1 egg at a time, beating after each.
Gradually add sifted flour, 1/2 cup at a time, til all blended.
Add lemon juice and lemon rind, blend inches.
Pour into a buttered and floured tube pan.
Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean
Million Dollar Spaghetti Casserole
Ingredients
1 lb. of Ground Beef
28 oz spaghetti sauce
8 oz of Cream Cheese
... 1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion
Directions
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Ingredients
1 lb. of Ground Beef
28 oz spaghetti sauce
8 oz of Cream Cheese
... 1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion
Directions
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Overnight Oatmeal
INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)
Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.
Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.
Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.
Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.
Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.
Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.
Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.
Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g
S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g
Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g
Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g
Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g
Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g
Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g
Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g
Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g
*Those with bee sting allergies should consult their physician before consuming comb honey.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
Via: Betty Crocker
Peach Dumplings - Oh My Gosh, I've died and gone to heaven!!!
Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
CRACK ROLLS
(You can't eat just one.)
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold.
(You can't eat just one.)
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold.
perfect party dip and you can eat the bowl.
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips
Milk and Egg Free Pancakes
No Milk Pancakes
Good Old Fashioned Pancakes
Slow Cooker Pork Tenderloin
2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
CROCKPOT CINNAMON ALMONDS!!!!!
Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Quick Chicken Salad
•2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
•3/4 cup light mayonnaise
•1 cup red grapes, halved
•1 green onion, diced
•1 stalk celery, diced
•1/2 cup diced apple
•salt and pepper to taste
•pecans or cashews, optional
1.In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
2.Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.
Blueberry Crumb Coffee Cake****•2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
•3/4 cup light mayonnaise
•1 cup red grapes, halved
•1 green onion, diced
•1 stalk celery, diced
•1/2 cup diced apple
•salt and pepper to taste
•pecans or cashews, optional
1.In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
2.Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf.
Crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened
Cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)
Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
Cracker Barrel Hashbrown Casserole
Ingredients
1 (2 pound) package frozen hash browns
8 ounces sour cream (not part of the Cracker Barrel recipe but some add it and love it)
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)
Directions
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. One great thing The Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal.
Ingredients
1 (2 pound) package frozen hash browns
8 ounces sour cream (not part of the Cracker Barrel recipe but some add it and love it)
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)
Directions
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt. One great thing The Cracker Barrel Hash Brown Casserole is you can literally serve it for any meal.
Fully Loaded Baked Potato Salad
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded cheese and bacon and serve!
Lighten it up by subbing fat free sour cream, lite mayo (or can even do greek yogurt), turkey bacon and low fat cheese!
Jenny Phillips
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
2. Drain and cool the potatoes. I put them in a separate bowl and once they cooled enough I put them in the fridge to cool all the way. This gave them an excellent texture and prevented the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions and cheese. Salt and pepper to taste – I use a pepper grinder and a sea salt grinder for EVERYTHING so I never know exactly how much of either I put in. I think the taste is far superior to just using regular table salt and pepper.
4. Top with extra shredded cheese and bacon and serve!
Lighten it up by subbing fat free sour cream, lite mayo (or can even do greek yogurt), turkey bacon and low fat cheese!
Jenny Phillips
1 box of yellow or white cake mix, 2 eggs beaten, 1 stick melted butter, 2C chocolate chips. Mix together and bake in 9X13 pan on 350 for 20 min. When cooled, cut into squares *Made this with my girls and OMG! too easy. **Edit Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam
Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter...
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla
Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce.
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter...
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla
Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce.
Amish Cinnamon Bread
Ingredients
Batter:
1 cup butter, softened
2 cups sugar...
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda
Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Instructions:
Super easy sweet bread. This no kneading, just mix it up and bake it bread. Makes a wonderful dessert or even quick breakfast.
Makes 2 loaves
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda
Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Grease two 9x5 loaf pans. Set aside until needed.
Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well.
Put 1/4 of batter in each greased loaf pan.
Mix in separate bow the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350 degrees in a preheated oven for 45-50 minutes or until toothpick tester comes clean.
Cool in pan for 20 minutes before removing from pan.
Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.
~ Chocolate Chip Ooey Gooey Butter Cake ~
Cake Base Layer
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling Layer
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Topping
1 cup chocolate chips
1 cup chopped nuts (optional)
Directions
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
Ingredients
Batter:
1 cup butter, softened
2 cups sugar...
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda
Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Instructions:
Super easy sweet bread. This no kneading, just mix it up and bake it bread. Makes a wonderful dessert or even quick breakfast.
Makes 2 loaves
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups butter milk
4 cups flour
2 teaspoons baking soda
Cinnamon sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Grease two 9x5 loaf pans. Set aside until needed.
Cream together butter, 2 cups sugar, and eggs. Add milk, flour, and baking soda. Mix well.
Put 1/4 of batter in each greased loaf pan.
Mix in separate bow the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife. Bake at 350 degrees in a preheated oven for 45-50 minutes or until toothpick tester comes clean.
Cool in pan for 20 minutes before removing from pan.
Excellent if eaten warm out of the oven but great toasted with a little butter or cinnamon butter.
~ Chocolate Chip Ooey Gooey Butter Cake ~
Cake Base Layer
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling Layer
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Topping
1 cup chocolate chips
1 cup chopped nuts (optional)
Directions
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
No-Bake Butterfinger Fudge
Ingredients:
1 (8 oz.) package cream cheese
2 sticks butter
5 1/2 c. powdered sugar
2 1/2 c. dry milk
1 (10 oz.) bag Butterfinger bites, finely crushed
2 tsp. vanilla
1 regular size Butterfinger candy bar, finely crushed
Directions:
1. Bring cream cheese and butter to room temperature.
2. Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined.
3. Press into buttered 9x13 inch pan.
4. Top with additional Butterfinger candy bar.
5. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.
Chocolate Lasagna
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Strawberry Pretzel Salad
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Strawberry Pretzel Salad
Ingredients
2 1/2 cups crushed pretzels
3 tablespoons sugar...
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jello
2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing
Directions
Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.
2 1/2 cups crushed pretzels
3 tablespoons sugar...
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jello
2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing
Directions
Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.
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
5 Tbsp. milk
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
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
No Bake Eclair Cake
Ingredients:
1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)...
3 1/2 cups milk (I used skim)
8 oz. Cool whip
Ingredients for the frosting:
3 tablespoons of Cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.
Directions:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill for 8 hours.
Ingredients:
1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)...
3 1/2 cups milk (I used skim)
8 oz. Cool whip
Ingredients for the frosting:
3 tablespoons of Cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.
Directions:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill for 8 hours.
NO FLOUR, NO OIL, NO WHITE SUGAR
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.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
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.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
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