Avalanche Bark found at yourhomebasedmom.com
Printable Recipe
1/2 C creamy peanut butter
3 1/2 C white chocolate chips
2 C Rice Krispies
1 C miniature marshmallows, slightly packed
1/2 C semi-sweet chocolate chips
Place semi-sweet chocolate chips in the freezer to harden.
In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter.
Once completely melted remove from heat and allow to cool for about 5 minutes.
Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting. Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden.
When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips. Don’t over mix or the chips may melt.
Pour the mixture into a greased or wax paper lined 9 x 13 pan. Smooth out the top of the using a second sheet of wax paper.
Place in the refrigerator for 20-30 minutes or until hard.
Cut into desired size pieces. If it is too hard to cut allow it to set out a few minutes and soften
Wednesday, December 15, 2010
Cookies and Cream Candy Bark
Cookies and Cream Candy Bark- recipe found at yourhomebasedmom.com
2 C vanilla melts or 1/2 lb. vanilla almond bark
2 C semi sweet melts or 1/2 lb. chocolate almond bark
14 Oreos, crushed. Reserve 1/4 C for sprinkling on top
2 Tbsp peanut butter, optional
Place vanilla and semi sweet chocolate into separate containers and melt in microwave. Add peanut butter to one of them if desired. Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.
Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet. Alternate the two flavors. Use a knife to swirl the two chocolates together to create a marbled effect.
Allow to harden at room temperature or in the refrigerator. Break into pieces and place in a pretty container.
2 C vanilla melts or 1/2 lb. vanilla almond bark
2 C semi sweet melts or 1/2 lb. chocolate almond bark
14 Oreos, crushed. Reserve 1/4 C for sprinkling on top
2 Tbsp peanut butter, optional
Place vanilla and semi sweet chocolate into separate containers and melt in microwave. Add peanut butter to one of them if desired. Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.
Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet. Alternate the two flavors. Use a knife to swirl the two chocolates together to create a marbled effect.
Allow to harden at room temperature or in the refrigerator. Break into pieces and place in a pretty container.
Thursday, December 9, 2010
Apple Dumplings
I definitely want to try this recipe in the future! I'm curious what the Mountain Dew will do to the dumplings! If you try it first, let me know how it turns out! :0)
I found this recipe on an e-mail from Bronner's Flavorful Favorites, Book 2:
Apple Dumplings
2 cans crescent rolls
4 med. apples, peeled and quartered
2 sticks butter or margarine
(not light or nonfat)
1 c. sugar (or more, depends on the apples)
1 tsp. cinnamon
1 (12-oz.) can Mountain Dew
Put each quarter apple in crescent roll, pinch edges together and put in a greased 9 x 13 inch pan. Melt butter and add sugar and cinnamon. Bring to a boil, stirring occasionally until sugar is dissolved. Pour mix over dumplings, then pour mountain dew over dumplings. Bake at 350° for 45 minutes or until brown. Best served warm with Cool Whip or vanilla ice cream on top.
I found this recipe on an e-mail from Bronner's Flavorful Favorites, Book 2:
Apple Dumplings
2 cans crescent rolls
4 med. apples, peeled and quartered
2 sticks butter or margarine
(not light or nonfat)
1 c. sugar (or more, depends on the apples)
1 tsp. cinnamon
1 (12-oz.) can Mountain Dew
Put each quarter apple in crescent roll, pinch edges together and put in a greased 9 x 13 inch pan. Melt butter and add sugar and cinnamon. Bring to a boil, stirring occasionally until sugar is dissolved. Pour mix over dumplings, then pour mountain dew over dumplings. Bake at 350° for 45 minutes or until brown. Best served warm with Cool Whip or vanilla ice cream on top.
Tuesday, November 23, 2010
Easy Meatloaf
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
(I always add cheddar cheese too!)
Directions
Preheat oven to 350 degrees F
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F for 1 hour.
Friday, October 29, 2010
Microwave Frittata
This was so easy, fast and yummy! We will definitely have this again! :0)
Ingredients
1 tablespoon butter or margarine
1 cup cubed fully cooked ham or bacon
1/2 cup chopped onion
1/4 cup chopped green pepper (I didn't have any and it was fine)
4 egg, beaten (I used 6)
A large handful of grated cheddar cheese
2 small tomatoes diced
salt and pepper to taste
Directions
Place butter in a microwave-safe 9-in. pie plate. Cover with waxed paper; microwave on high for 30-40 seconds or until melted. Add ham/bacon, onion and green pepper. Cover and cook on high for 2 minutes. Stir in eggs, other ingredients, salt and pepper. Cover and cook on high for 1-1/2 to 4-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.
Ingredients
1 tablespoon butter or margarine
1 cup cubed fully cooked ham or bacon
1/2 cup chopped onion
1/4 cup chopped green pepper (I didn't have any and it was fine)
4 egg, beaten (I used 6)
A large handful of grated cheddar cheese
2 small tomatoes diced
salt and pepper to taste
Directions
Place butter in a microwave-safe 9-in. pie plate. Cover with waxed paper; microwave on high for 30-40 seconds or until melted. Add ham/bacon, onion and green pepper. Cover and cook on high for 2 minutes. Stir in eggs, other ingredients, salt and pepper. Cover and cook on high for 1-1/2 to 4-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.
Saturday, October 23, 2010
Pumpkin Pancakes
Ingredients
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Tuesday, October 19, 2010
Butternut Squash and Apple Soup
I haven't tried this recipe yet, but my sister shared it with me and since I have a ton of squash right now, I might just try this recipe very soon! :0) Yummy!
Ingredients
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Directions
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Ingredients
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Directions
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Monday, October 18, 2010
Pumpkin Mousse Trifle
I first saw this recipe on Rachel Ray and ABSOLUTELY love it!!! It makes the best dessert and I've only heard great things in response! It's super easy and if you love pumpkin pie, you'll love this.
(I posted this one for you Missy! ;-) Love ya!)
INGREDIENTS
1 can sweetened condensed milk (14 ounces)
1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 package instant vanilla pudding mix (5.1-ounces)
3 cups heavy cream
1 box Ginger Snaps (12 ounces)
PREPARATION
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.
In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. I use a trifle serving bowl. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
Top with some ground cinnamon or more whipped cream if you like, and serve cold.
(I posted this one for you Missy! ;-) Love ya!)
INGREDIENTS
1 can sweetened condensed milk (14 ounces)
1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 package instant vanilla pudding mix (5.1-ounces)
3 cups heavy cream
1 box Ginger Snaps (12 ounces)
PREPARATION
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.
In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. I use a trifle serving bowl. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
Top with some ground cinnamon or more whipped cream if you like, and serve cold.
Wednesday, October 6, 2010
Amish White Bread
Made by Mom & Dawn... easy and yummy!!
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Friday, September 24, 2010
Simple Ranchy Breaded Fish Fillet
Very easy and Very good! :) Our kids liked this one too!
Ingredients
3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter
Directions
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
Ingredients
3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter
Directions
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
Easy Baked Tilapia
This fish dish was good and healthy, but not one of our favorites. :)
Ingredients
4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
Directions
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Ingredients
4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper
Directions
Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Broiled Tilapia Parmesean
I love this fish dish! So easy and super tasty!!!
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Ingredients
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Zucchini Crescent Pie
I found this recipe in a Taste of Home magazine, not tried it yet, but sounds yummy! :)
Ingredients
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced
Directions
Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Ingredients
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced
Directions
Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Mama's Sweet and Saltines
Recipe found in Country Living Magazine submitted by Trisha Yearwood
I made these with my sister one afternoon and we both loved them but they are sticky and messy to eat... that's half the fun!
Ingredients
40 saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
I made these with my sister one afternoon and we both loved them but they are sticky and messy to eat... that's half the fun!
40 saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)
1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
Thursday, September 23, 2010
Sweet and Sour Meatballs
This recipe is a classic simply because it's so delicious. And when it's made in your crockpot, it's even easier. And using your crockpot means all you have to do is stir occasionally - if you have any left to stir!
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 lbs. precooked frozen meatballs
1 cup grape jelly
2 cups cocktail sauce
Preparation:
Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Serves 8-10
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
2 lbs. precooked frozen meatballs
1 cup grape jelly
2 cups cocktail sauce
Preparation:
Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Serves 8-10
Wednesday, September 22, 2010
Cookies and Cream Cake
This has got to be one of the easiest and the most delicious desserts ever! I tasted some for the first time at our church picnic and immediately wanted to yell out, "Who made this? I need the recipe!" Tom felt the same way so he asked around and found her! Linda is her name and she said it was super easy! I was shocked because it tasted so complicated.... you won't believe how easy it is and how yummy!
Ingredients
2 packages of Chips Ahoy Cookies (any variety)
Some milk
Some whipped cream
Chocolate syrup
I say "some" because this is what you do... simply dip the cookies into milk and place a single layer on bottom of a 9x13 pan. Don't soak them, just dip. Then put a layer of whipped cream on top... repeat until you have about 3 layers of cookies and a topping of cream. Let it sit in fridge over night or for about 5-8 hours to let the cookies get soggy. Drizzle chocolate sauce on top and that's it! It's soooo yummy and not very good for you, but everyone will think you spent a lot more time on it than you actually did!!! :0)
Ingredients
2 packages of Chips Ahoy Cookies (any variety)
Some milk
Some whipped cream
Chocolate syrup
I say "some" because this is what you do... simply dip the cookies into milk and place a single layer on bottom of a 9x13 pan. Don't soak them, just dip. Then put a layer of whipped cream on top... repeat until you have about 3 layers of cookies and a topping of cream. Let it sit in fridge over night or for about 5-8 hours to let the cookies get soggy. Drizzle chocolate sauce on top and that's it! It's soooo yummy and not very good for you, but everyone will think you spent a lot more time on it than you actually did!!! :0)
Sunday, September 19, 2010
Cream Corn Casserole
This recipe was given to me by Cindy Skeffington. It was one of her childhood favorites and one of our family favorites for a side dish! The girls LOVE it!
Ingredients-
1 stick margarine melted
2 16 oz. cans of cream corn
1 8 oz sour cream
1 box Jiffy corn muffin mix
Mix all ingredients together and bake in an ungreased 9 x 13 casserole dish at 350 degrees for 45 minutes. It's so easy and so yummy! :0)
Ingredients-
1 stick margarine melted
2 16 oz. cans of cream corn
1 8 oz sour cream
1 box Jiffy corn muffin mix
Mix all ingredients together and bake in an ungreased 9 x 13 casserole dish at 350 degrees for 45 minutes. It's so easy and so yummy! :0)
Zucchini Jelly
Made by and recommended by Amanda Chick... she gave it 2 thumbs up!
Ingredients
6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
1/2 cup lemon juice
1 (6 ounce) package strawberry flavored gelatin mix
Directions
Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Wednesday, September 8, 2010
Apple Cinnamon Upside-Down Cake
Ingredients:
3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter
Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Preparation:
Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.
3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter
Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk
Preparation:
Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.
Amazing Apple Cake
Ingredients
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
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