Wednesday, November 22, 2017

LAYERED LEMON POKE CAKE

1 box white cake mix, prepared as directed and baked in two 9-inch round layers.
2 cups boiling water
1 large pkg (8-serving size) lemon gelatin
Frosting recipe below

Place the baked and cooled cake layers top side up in two clean9-inch cake pans. Using a large fork, pierce cake at 1/2-inch intervals.

Empty the lemon gelatin into a medium mixing bowl. Add the boiling water and stir until all gelatin is dissolved. Carefully pour half of the liquid gelatin over one of the cake layers. Repeat the process with the remaining layer and gelatin. Refrigerate for 3 hours.

Dip one of the layers into a pan of warm water for 10-12 seconds; unmold onto the cake plate. Spread a cup of the frosting (recipe follows) on top of the layer. Dip the second layer into warm water and unmold atop the frosted layer. Use remaining frosting to frost top and sides of cake. Refrigerate at least an hour before cutting to serve. Cake should be stored in refrigerator.

FLUFFY LEMON PUDDING FROSTING
1 cup cold milk
1 small pkg (4-seving size)lemon flavor instant pudding and pie filling mix
1/4 cup powdered sugar
1 tub (8-oz) whipped topping, thawed
Fresh lemon slices for garnish, if desired

Pour the milk into a large bowl; add the pudding mix and powdered sugar. Beat the mixture for 2 minutes with a wire whisk. Gently stir in the whipped topping. Frost cake. Garnish with fresh lemon slices, if desired


 Note: File Photo

Tuesday, November 21, 2017

NO-FAIL DARK CHOCOLATE FUDGE

1 can (14-oz)Sweetened condensed milk
3 cups semi-sweet chocolate chips
dash of salt, optional
1 cup chopped pecans or walnuts
1 1/2 tsp vanilla extract

In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.

Yield: Approximately 2 lbs

Note: File Photo

Monday, November 20, 2017

RASPBERRY MOUSSE

2 pkgs (10-oz each) frozen red raspberries in syrup, thawed
2 1/2 tsp cornstarch
1 can (14-oz) sweetened condensed milk
2 tbsp lemon juice from concentrate
red food coloring, optional
2 cups whipping cream, stiffly whipped

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.

In a blender, combine remaining 1 package undrained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in a large bowl; stir in food coloring, if desired. Fold in whipped cream.

Spoon half the mousse mixture into dessert dishes; top with equal portion of the raspberry sauce then the remaining mousse mixture. Chill thoroughly. Garnish with whipped cream or fresh raspberries, if desired.

 Note: File Photo

Friday, November 17, 2017

APRICOT SLUSH

1 bottle (46-oz) apricot nectar
3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.


Note: File Photo

Thursday, November 16, 2017

PEANUT BUTTER CUP CRACK BROWNIES

1 box brownie mix* (not family sized), prepared according to package directions in a 9×9 pan
1/2 cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1 1/4 cups)
1 3/4 cups crispy rice cereal
1 tsp vanilla
1/2 tsp – 1 tsp kosher salt

  1. Bake brownies according to package directions in a 9×9 pan lined with foil.
  2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
  3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
  4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
  5. Stir in cereal, vanilla and salt until evenly combined.
  6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
  7. Cut into squares to serve
*Ghirardelli Double Chocolate Brownies is my preferred brownie mix. But you can use any.

May be stored in an airtight container in the refrigerator for 3 days.

I got this from cookies and cups where they say it was adapted from bhg.

PUMPKIN SHEET CAKE

2 1/4 cups (318g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin
1/3 cup milk
1 1/2 tsp vanilla extract
1/2 cup finely chopped pecans (optional)

Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn't then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting (recipe below) and top with nuts if desired.

Cream Cheese Frosting
12 oz . cream cheese , nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract

 In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.

Yield: 24 servings

Recipe source: Cooking Classy

NO ICE CREAM FREEZER NEEDED LEMON ICE CREAM

2 lemons
1 cup whipping cream
1/2 cup sugar

Finely grate 1 tablespoon of the lemon rind and put into a large mixing bowl. Squeeze lemons for 1/4 cup fresh lemon juice. Add juice to the bowl with the grated rind. Add the whipping cream and the sugar to the bowl.

Using electric mixer, beat on high speed until soft peaks (tips fold over) form when
the beaters are lifted. Transfer from the bowl to an air-tight freeze-proof container.

Freeze ice cream for at least a couple of hours or until firm. Garnish with thin strips of the lemon rind, if desired.
Note: File Photo

Wednesday, November 15, 2017

BRENDA BLAKEMAN OWENS' APPLE WALNUT BREAD

 This year I joined a facebook group called Olden Days of Christmas Town Recipes, Memories & More.  I have really enjoyed this group of people from around the world sharing stories and recipes. Today Brenda posted this recipe and the story of how she always made this for her parents who both passed away this year.I thought this was a recipe worth sharing here in honor of Brenda's parents.

INGREDIENTS
1/2 c. sour cream
1/2 c. unsweetened applesauce
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 c. Flour
2 tsp. Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. apples diced very fine
1 c. chopped walnuts
INSTRUCTIONS
Preheat oven to 375 degrees.
Prepare one large loaf pan or 3 small. Spray pan(s) with non-stick spray and put parchment paper on the bottom of the pan(s).
Beat together first 4 ingredients.
Add the dry ingredients mixing well and scraping sides of the bowl.
Fold in the apples and the nuts.
Pour batter into loaf pan(s).
Bake for 60 min. (large) and 35-40 min. (small)
Let cool on a rack.

EASY CHOCOLATE PECAN PIE

3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked

Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.

 Note: File Photo

Monday, November 13, 2017

BANANAS FOSTER SCONES

This is an old recipe and photo from Sweet Pea's Kitchen.

2 tablespoons unsalted butter, divided
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 strip lemon zest (1 inch long by about 1/2 inch wide)
1 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 cup plus 3 tablespoons powdered sugar
2 tablespoons dark rum*
 
Melt 2 tablespoons butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.)
Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not mushy or falling apart, about 1 1/2 minutes longer. Remove from heat, discard the lemon zest, mash the bananas and set aside to cool completely (you should have about ½ cup).
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, salt, and cinnamon. Add the 5 tablespoons of cold butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana mixture and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make rum glaze. In a small bowl whisk together powdered sugar and rum until smooth. Drizzle glaze over scones and serve.

*If you do not want to use rum you can use cream with a few drops of two of rum extract.


 



CEREAL S'MORES

Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

 Just for fun!

Saturday, November 11, 2017

RASPBERRY CHEESECAKE SHAKE

1 pkg (12-oz) frozen unsweetened red raspberries, thawed
1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

 Photo: Midwest Living

Friday, November 10, 2017

INDIVIDUAL TOFFEE PUMPKIN PIES

20 Single-Serve Graham Cracker Crumb Crusts
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits; divided
3/4 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
2 Eggs
1 can (15 oz.) Canned Pumpkin
1 can (12 oz.) Evaporated Milk
Sweetened Whipped Cream or Whipped Topping
Kisses Acorn Treats

Ingredients for Kisses Acorn Treats
Royal Icing or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Milk Chocolates
Mini Vanilla Wafer Cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips

Directions:
ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. This makes about 1/2 cup icing. 

Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from milk chocolates.
Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of milk chocolate piece. Immediately press chocolate bottom onto vanilla wafer cookie. Allow icing to set.
Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.

Pie Instructions:
Heat oven to 350°F. Place individual graham crusts on baking sheet. Place 2 teaspoons toffee bits into bottom of each crust; set aside.
Stir together sugar, salt, cinnamon, cloves and ginger in large bowl. Add eggs, pumpkin and evaporated milk, stirring until well blended. Gradually add 1/4 cup pumpkin mixture to each prepared crust.
Bake 35 to 40 minutes or until knife inserted into pie centers comes out clean. Cool completely on wire rack. Cover; refrigerate until ready to serve.

Prepare KISSES ACORN TREATS. To serve, top each pie with dollop of sweetened whipped cream, "acorn" and additional toffee bits, if desired.

Note: This recipe is from Dollar General.com

File Photo

BLUEBERRY DESSERT

3/4 cup finely chopped pecans
1 cup all-purpose flour
6 tbsp butter, melted

Preheat oven to 350 degrees.

In a small bowl, combine the above ingredients. Spray the bottom of a 9 x 13-inch baking dish or pan with nonstick cooking spray. Press the mixture onto the bottom of the pan and bake at 350 degrees for 10 minutes. Remove from oven and cool on a wire rack.

1 envelope unflavored gelatin
1/2 cup cold water

In a small saucepan, sprinkle the gelatin over the cold water; let stand 1 minute. Heat mixture over low heat, stirring until the gelatin is completely dissolved. Remove from the heat and set aside.

2 bars (8-oz each) fat-free cream cheese
2 cups powdered sugar
1 carton (8-oz) frozen reduced-fat whipped topping, thawed
1 can (21-oz) blueberry pie filling*

In a large bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth. Beat in the gelatin until well blended. Gently fold in the thawed whipped topping. Pour the mixture over the crust. Spoon the pie filling over the top. Cover. Refrigerate 4 hours or until firm. Cut into 20 squares.

Note: Leftovers should be refrigerated.

Per square: 232 calories, 8 grams (4 sat)fat, 11 mg cholesterol, 36 g carbohydrates, 1 g fiber, 5 g protein, 152 mg sodium

*Cherry Pie Filling may be substituted for the blueberry. Note: This will change the nutritional information.

Note: This is a file photo but is not this exact recipe although they look the same.

Thursday, November 9, 2017

PEPPERMINT SPOONS

Peppermint candies
Silicon Spoon Mold
Chocolate for dipping, optional
Candy Sprinkles, optional

Preheat oven to 300 degrees.

In a ziplock bag, crush the peppermints using a kitchen mallot or other tool such as a wooden rolling pin.

Using a teaspoon, fill the spoon mold with the crushed peppermint. Add extra in the following places as they tend to break easily - top of the spoon and neck of the spoon.

Place in the oven and cook about 8-10 minutes or so until the peppermint melts. You may have to add more peppermint in areas and cook a little longer.  Remove from oven and allow to cool completely.

Very carefully remove the mold sides from the spoons. If one breaks just add some more peppermint and bake a little longer.

If using chocolate, place into a glass measuring cup and melt in the microwave for a few seconds, stir, microwave longer and stir again until completely melted. Dip spoon half to three-fourths up the spoon and sprinkle with candy sprinkles, if using.

Place on waxed paper until chocolate is completely dry.

File Photo

Note: I got this recipe idea and photo from Good Housekeeping.


WHITE TEXAS SHEET CAKE

This cake is even better the second day!

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, cubed
1 cup water
2 large eggs
1/2 cup sour cream
1 teaspoon almond extract
  
Preheat oven to 375°. Grease a 15x10x1-in. baking pan.
In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.
 
Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 20 minutes. 
  
FROSTING:
1/2 cup butter, cubed
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped pecans or walnuts

Combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in nuts. Spread over warm cake.  

Yield: 20 servings.

 

GHIRARDELLI CHOCOLATE TRUFFLES


PUMPKIN NUT CLUSTERS

1 cup unsalted pumpkin seeds
1 cup walnuts, broken into pieces
1 cup plain slivered almonds
3 egg whites
1 cup sugar
3/4 cup flour
1/4 tsp salt

Preheat oven to 325 degrees.
Grease a couple of baking sheets; set aside.

Spread the pumpkin seeds, walnuts, and almonds out on a large cookie sheet with sides or a 10 x 15-inch baking pan. Toast in oven at 325 degrees 10 to 15 minutes until golden; cool.

While seeds/nuts cool, beat the egg whites in a large mixer bowl until soft peaks form (soft peaks will curl over rather than stand stiff). Gradually add half the sugar, beating until sugar is dissolved and stiff peaks form.

Stir together the other half of the sugar, the flour and the salt. Gently fold this mixture into the stiff egg whites. Fold in the toasted seeds and nuts mixture. Drop the mixture onto the prepared baking sheets by rounded teaspoonfuls. Bake at 325 degrees 10 to 12 minutes. Remove from oven and allow to cool on cookie sheets for a couple of minutes. Remove to wire racks to cool completely.

Yield: 48 cookies
I don't have a photo of this recipe but posted this info instead.


Wednesday, November 8, 2017

BAKED PEANUT BUTTER PIE

2 eggs, beaten
pinch of salt
1/2 cup peanut butter
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the eggs, salt, sugar,corn syrup and vanilla. Mix in the peanut butter until well combined. Pour the mixture into the unbaked pie shell and bake at 350 degrees for 45 minutes.

 Note: File Photo

Tuesday, November 7, 2017

OLD FASHIONED APPLE NUT BREAD

1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups peeled, chopped apples
1/2 cup chopped nuts
1 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.
Grease and lightly flour a 9x5x3-inch baking pan; set aside.

Mix the 1 cup of sugar, shortening, eggs, and vanilla together. Stir in the flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. Spread the batter into the prepared pan.

Mix the tablespoon of sugar with th cinnamon and sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan immediately. Cool completely before slicing.

 Note: File Photo

Friday, November 3, 2017

RED VELVET GOOEY BUTTER COOKIES

I got this recipe from an online group who shares Christmas memories, ideas and recipes. Thought this looked like a good recipe that would be good year-round. The photo was listed as found on line.

INGREDIENTS:
1 package Red Velvet Cake Mix
8 ounce cream cheese, softened
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup powdered sugar

DIRECTIONS:
Heat oven to 350° F.
In a large bowl, using an electric mixer, combine butter and cream cheese until fluffy.
Add egg and vanilla, mix until completely incorporated, then add cake mix and continue mixing until a dough forms (will be thick). Fold in chocolate chips.
Place powdered sugar in a small bowl.
Using a cookie scoop, form one inch dough balls and roll into powdered sugar to coat.
Place cookies 2 inches apart onto a parchment
lined cookie sheet and bake for 10-12 minutes, until centers are set.
Cool on wire rack.
When completely cooled, dust with powdered sugar.


Tuesday, October 31, 2017

CHOCOLATE PEPPERMINT WAFER COOKIES

COOKIES:
2 sticks butter, softened
1 cup powered sugar
1 tsp peppermint extract
1/2 tsp salt
1 cup unsweetened baking cocoa
1 1/2 cups all-purpose flour

In a large mixer bowl beat the butter and powdered sugar until light and fluffy. Stir in the extract then the salt and cocoa; mix together. Add the flour and mix until blended.

Divide the dough into two equal pieces and place each on a large piece of plastic wrap. Flatten each into a 1/2-inch thick circle, wrap and place in the refrigerator about 45 minutes or until firm enough to roll out.

Preheat oven to 350 degrees. Working with one cirle at a time, remove chilled dough and place between two sheets of parchment paper; roll out to about 1/8-inch thick. Cut into small circles or other shapes. Bake on parchment-lined baking sheets for 5 to 6 minutes until done. Cool on baking sheet 3 or 4 minutes then remove to wire rack to cool completely.

CHOCOLATE COATING:
1 lb semi-sweet chocolate, chopped
1 tsp peppermint extract
colored candy sprinkles, if desired

Place chocolate in a bowl that is microwave safe. Microwave on high for 30 seconds; stir. Return to microwave and microwave in 15 second intervals stirring after each. Cook until melted and smooth. Stir in the extract.

To coat cookies use a professional cookie coater or lay cookies, one at a time, on a slotted spatula. Dip cookies carefully into the coating and coat completely; lift cookie up and allow excess to drip back into the bowl. Place cookie on wire rack to dry. Repeat until all cookies are coated. Dip into sugar sprinkles or sprinkle some on, if desired.

Place cookies in freezer for an hour before storing or serving. May be stored in an airtight container for up to a week or in the freezer for about 3 weeks.

 Note: This is a file photo.

Friday, October 27, 2017

CREAM CHEESE FILLED BANANA BREAD

 This recipe and photo are from Connie Brumley Sutton. She posts a lot of good recipes. Her information is at the bottom of the recipe.

Cream Cheese filled Banana Bread
Ingredients:
1 c sugar
1/2 c butter, softened
2 eggs
3 mashed ripe bananas
1 tsp salt
1 tsp baking soda
3 Tbsp sour cream
2 c flour
1 c chopped nuts
CREAM CHEESE MIXTURE:
8 oz softened cream cheese
1/3 c sugar
1 egg
1 Tbsp flour
Directions:
Mix 1 cup sugar, butter & 2 eggs. Add bananas, salt, the soda dissolved in sour cream, & 2 cups flour. Mix well and add nuts.
Divide 1/2 of this mixture into 2 greased & floured loaf pans.
Combine cream cheese mixture ingredients and spread over mixture in pans. Spread remaining banana bread batter on top.
You can sprinkle a few extra nuts on top or sprinkle top with 1 T. sugar mixed w. 1/2 T. cinnamon before baking. Makes a nice crunchy top.
2 Bake at 350 for 1 hour. Test for doneness.
Cool and slice.
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CANDY APPLE PIE

Note: I have had this for a few years and cannot remember where I got it.

Thursday, October 26, 2017

PECAN PIE CAKE

1 box yellow cake mix
1 cup brown sugar
2 sticks butter, divided,melted
4 eggs, divided
2 tbsp water
2 cups chopped pecans
1 cup granulated sugar
1 cup light corn syrup
1 cup milk
1 tbsp vanilla flavoring

Preheat oven to 325 degrees.
Grease a 9 x 13-inch glass baking dish; set aside.

In a medium mixing bowl combine 1/3 of the cake mix with the brown sugar, 1 stick of the butter, 2 eggs, water, and pecans; mix together well. Spread the mixture into the prepared pan. Bake for 20 minutes at 325 degrees.

Meanwhile, mix together the granulated sugar, corn syrup, 2 remaining eggs, remaining butter and the other 2/3s of the cake mix, milk, and vanilla. Mix until well blended. Pour this mixture over the baked layer and return to oven. Continue baking for 35 minutes.

Cool completely before cutting. Serve with whipped cream, if desired.

Yield: 20 servings.

Note: File Photo

Wednesday, October 25, 2017

BROWN SUGAR BANANA NUT BREAD

1 1/2 cups canola oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
3 ripe banana, mashed
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl combine the oil, sugars, and eggs until creamy; add the bananas and mix in.

Combine the flour, baking soda, and salt; add to the creamy mixture combining well. Stir in the vanilla and chopped walnuts.

Pour the batter into a 9-iinch loaf pan that has been sprayed with a nonstick cooking spray. Bake at 350 degrees for approximately 1 hour or until a wooden toothpick inserted in the center comes out clean.

Note: File Photo

Tuesday, October 24, 2017

HOMEMADE PEACH SPREAD

4 cups sliced ripe peaches
4 cups sugar
juice of 1 lemon

Peel and slice the ripe peaches, removing any bruises or bad spots; put into a large, heavy pan. Add the sugar to the peaches and cook over medium heat until mixture comes to a roiling boil, stirring constantly. Add the lemon juice. Continue cooking until thickened, stirring constantly. Pour into hot, sterilized canning or jelly jars and seal. If a lid does not seal, place in refrigerator.

This is so good served on toast, biscuit, pancakes, etc. Even good as an ice cream topping.


Monday, October 23, 2017

NELLIE'S CHERRY DESSERT

2 cans cherry pie filling
2 sticks butter, melted
1 cup chopped walnuts
juice of 1/2 a lemon
1 box white cake mix

In a 9 x 11 x 2-inch baking pan, spread the two cans of cherry pie filling. Squeeze the lemon juice over the pie filling. Sprinkle the cake mix, dry, over the pie filling. Pour melted butter over the cake mix and sprinkle the nuts over the top. Bake at 350 degrees for 1 hour. Serve topped with whipped cream.

Note: This recipe was given to me. I do not know who Nellie is and I do not have a picture but it does sound good!

Tuesday, October 17, 2017

TOFFEE ALMOND BAR COOKIES

1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1 pkg (10-oz) English Toffee Bits OR Heath Bits 'O Brickle
3/4 cup light corn syrup
1 cup sliced natural almonds, divided
3/4 cup sweetened flaked coconut

Preheat oven to 350 degrees. Grease the sides of a 13 x 9 x 2-in baking pan; set aside.

Beat the butter and sugar together until fluffy. Gradually add the flour, beating util well combined. Press the dough evenly onto the bottom of the prepared baking pan. Bake for 15 to 20 minutes or until the edges are lightly browned. Meanwhile, combine the candy bits and the corn syrup in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until toffee is melted. This should take about 10 minutes. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut. Spread the mixture to within 1/4-inch of the edges of crust. Sprinkle the remaining almonds and coconut over the top. Bake an additional 15 or until bubbly. Cool completely before cutting into squares or diamonds.

Yield: Approximately 36 cookie bars

Note: File Photo

Saturday, October 14, 2017

LEMON CRISP COOKIES

1 stick butter (unsalted is best), softened
3/4 cup granulated sugar
1 large egg
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp finely grated lemon peel
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups all-purpose flour*

DRIZZLE:

1 cup powdered sugar
5 or 6 tsps lemon juice
Yellow sugar sprinkles, optional

*For a healthier cookie use 1 cup all-purpose flour and 1/4 cup whole wheat flour

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and sugar together for two minutes or until fluffy. Beat in the egg, lemon juice, lemon peel, vanilla extract, baking powder, baking soda, and salt. Beat the mixture until well mixed. On low speed, beat in the flour/flours just until blended. Do not overbeat the dough!

Drop the cookie dough onto ungreased baking sheets using a teaspoon. Place cookies approximately 1 1/2-inches apart. Bake at 350 degrees 10 to 12 minutes or until the edges are lightly golden brown. Allow to cool on the baking sheets for about a minute then remove to wire racks to cool completely. When cookies are cool, make the drizzle by stirring the powdered sugar and lemon juice together in a small bowl. Use just enough lemon juice to made mixture thin enough to drizzle without being runny. Drizzle over the tops of the cookies. Sprinkle the yellow sugar candies over all, if using.

File Photo


Friday, October 13, 2017

BERRY TOPPED ANGEL FOOD CAKE WITH PINEAPPLE FILLING

1 can (20-oz) crushed pineapple in its own juice, do not drain
1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries and/or strawberries for garnish

In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.

Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh berries.

 Note: File Photo

Thursday, October 12, 2017

MANDARIN ORANGE NAPOLEONS

7 sheets phyllo dough, thawed
2 tablespoons butter, melted
8 oz cream cheese
1/2 cup sour cream
1/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 can (15-oz) mandarin oranges, drained well
1 1/2 tsps powdered sugar

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick cooking spray.

On a clean work surface place 1 sheet of the phyllo dough keeping remaining sheets covered with plastic wrap. Brush sheet lightly with the melted butter. Repeat the process with 5 more sheets of the phyllo dough, stacking the sheets. Add the last sheet to the stack but do not butter. Cut the stacked sheets into thirds lengthwise and into sixths crosswise making 18 rectangles. Place the rectangles on the baking sheets. Place in the preheated oven and bake for 8 to 10 minutes until lightly browned. Using a spatula, carefully remove to a wire rack for cooling.

To make the filling, beat the cream cheese, sour cream, sugar, vanilla, and almond extract until light and fluffy. Spread by rounded tablespoonsful onto 12 of the rectangles. Arrange the orange segments on top of the filling on the 12 rectangles. Stack 6 of the orange rectangles on top of the other 6. Top with the plain 6. Sprinkle the powdered sugar over the tops.

Yield: 6 Napoleons

 Note: This is a file photo, not this exact recipe.

ITALIAN CHRISTMAS COOKIES

COOKIES:
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder


Sift dry ingredients.

Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape.

Place on greased cookie sheets. Bake at 375 for 10 minutes. Cool on wire racks.

ICING:
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water

Stir until creamy.

 Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Note: This recipe and photo are from recipe4diaries. Some of the Italian descendants suggested substituting anise for the vanilla.


Wednesday, October 11, 2017

ELEGANT PEACH-FILLED TORTE

3 cups cake flour, sifted
2 cups firmly packed brown sugar
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 cup buttermilk
1 tsp baking soda
1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Grease two 9-inch round cake pans with shortening; set aside.

Combine the flour, brown sugar, and salt. Add the shortening to the flour mixture and blend until crumbly. Set aside 1 cup of the mixture.

Combine the egg, buttermilk, and baking soda. Add the blended egg mixture to the remaining flour mixture; stir well. Pour mixture evenly into the prepared pans. Add the pecans to the reserved crumb mixture and sprinkle evenly over the tops of the two pans. Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.

Creamy Peach Filling:

1 cup whipping cream, whipped
1 tbsp lemon juice
1/2 cup mashed peaches
2 tbsp sugar

Combine all ingredients and place between the two torte layers. Garnish with sliced peaches and serve immediately.

Yield: 16 servings

Tuesday, October 10, 2017

PECAN CHESS PIE

1 cup light brown sugar
1/2 cup white sugar
1 tbsp flour
2 eggs
2 tbsp milk
1 tsp vanilla
1/2 cup butter
1 cup chopped pecans
1 9-inch unbaked pie shell

Preheat oven to 375 degrees.

In a medium mixing bowl, mix together the light brown sugar, white sugar, and flour. Beat the eggs, milk, vanilla, and butter into the sugar mixture. Stir in the chopped pecans and pour the mixture into the unbaked pie shell. Bake at 375 degrees for 45 minutes. Allow to cool completely before cutting.

Note: I used this photo for reference only.

Monday, October 9, 2017

DARK CHOCOLATE BROWNIES

This is a Nestle recipe so I am listing their brands.

1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup granulated sugar
1/3 cup butter, cut into pieces
2 tbsp water
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.

Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.

Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.

          Note: Nestle's Photo

PENNSYLVANIA COUNTRY DUTCH APPLE CAKE

1/3 cup warm milk
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup butter, slightly softened
1/4 cup warm (not hot) water
1 pkg dry yeast
1 egg, beaten well
1 1/3 cups all-purpose flour
1 1/2 cup, cooked until slightly tender, apple slices; drained
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for garnish, optional

Combine the warm milk with the granulated sugar, salt, and half of the butter; allow to cool to lukewarm.

Dissolve the yeast in the warm water. Stir the milk mixture, beaten egg and flour into the yeast mixture. Beat the batter until smooth. Spread the dough evenly into a greased 9-inch baking pan. Arrange the apple slices over the top. In a small bowl combine the brown sugar, cinnamon, and nutmeg; sprinkle over the apple slices. Dot the mixture with the remaining butter. Cover and allow to rise for 40 minutes in a warm spot. Bake at 400 degrees for 25 minutes.

Remove from oven and sprinkle with powdered sugar, if using.

 Note: File Photo

Saturday, October 7, 2017

DROP DOUGHNUT PUFFS

1 1/2 cup sifted all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

 Note: File Photo

Friday, October 6, 2017

HAWAIIAN FRUIT CAKE

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 eggs, well beaten
1 can (20-oz) crushed pineapple in juice
2 tbsp butter, softened
1 cup chopped macadamia (or other) nuts

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl mix the flour, sugar, baking soda, and salt together; add the butter and mix well. Mix the pineapple and egg together and add to the flour mixture along with the chopped nuts. Pour batter into the prepared pan and bake at 350 degrees for 45 minutes.

TOPPING:

1 pkg (8-oz) cream cheese
1/4 lb butter, softened at room temperature
1 tsp vanilla
1/4 tsp lemon extract
2 cups powdered sugar

In a large mixing bowl combine the cream cheese, butter, vanilla, and lemon extract. Gradually add the powdered sugar. Spread the frosting over the cake while the cake is still warm.

Note: This picture is of a similar recipe. This is not this exact recipe.

Thursday, October 5, 2017

THUMBELINA COOKIES WITH FROSTING CENTERS

1/4 cup sugar
1 egg yolk, beaten well (save white)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
1 egg white, unbeaten
1 cup chopped pecans

Preheat oven to 350 degrees.

In a medium mixing bowl, cream the butter and sugar together until creamy. Beat in the egg yolk and the vanilla extract. Combine the flour and salt in a sifter and sift into the butter mixture; mix well. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll into the chopped pecans. Place the balls on an ungreased cookie sheet and using your thumb make an indent in the center of each ball. Bake at 350 degrees for 5 minutes. Remove from oven and dent each cookie again. Return to the oven and bake another 12 to 15 minutes or until golden. Cool on a wire rack. When cool, fill the centers with the following butter frosting.

BUTTER CREAM FROSTING FOR CENTERS

2 cups sifted powdered sugar
6 tbsp melted butter
1 tbsp cream or milk
1/2 tsp vanilla extract

Combine all ingredients and mix together well. Add food coloring if desired. Fill the centers of the above cookies. 

Note: File Photo

Wednesday, October 4, 2017

WHOLE WHEAT CHOCOLATE CHIP COOKIES

3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 tsp vanilla extract
1 egg
2 cups whole wheat flour*
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) chocolate chip cookies
1 cup chopped pecans, optional

Preheat oven to 375 degrees.

In a large bowl stir together the brown sugar, granulated sugar, butter, vanilla extract, and egg until well blended. Stir in the flour, baking soda, and salt. This will produce a stiff dough! Stir in the chocolate chips and the pecans, if using. Drop by rounded tablespoonfuls, about 2-inches apart, on ungreased cookie sheets.

Bake at 375 degrees 8 to 10 minutes or until light brown with the centers still soft. Cool slightly before attempting to remove from the cookie sheets. Cool completely on wire racks.

Yield: Approximately 3 dozen cookies.

*Personal note: I prefer using white whole-wheat flour. In fact I use it in all my baking.



Sunday, October 1, 2017

MINT-FILLED CHOCOLATE WHOOPIE PIES

1/2 cup granulated sugar
3 tbsp canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
4 tbsp milk, divided
2 tbsp butter, softened
1 1/3 cups powdered sugar
1/8 tsp mint extract
4 drops green food coloring

Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.

In a mixing bowl, beat the granulated sugar and oil until crumbly. Add the egg and beat for one minute. In a small bowl combine the flour, baking cocoa, baking soda, and salt until well blended. Gradually add the flour mixture into the sugar mixture. Add half of the milk and mix well. Lightly flour your hands and roll the dough into 36 even balls.

Place the dough balls 2-inches apart on the prepared baking sheets; flatten slightly with the bottom of a glass that has been coated with nonstick cooking spray. Bake in the 425 degree oven for 5 to 6 minutes or until the edges are set and the tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely.

In a mixing bowl, combine the butter and powdered sugar until crumbly. Beat in extract, food coloring and the last half of the milk. Spread on the bottom half of half of the cookies. Top with the remaining half of the cookies.

Yield: 1 1/2 dozen cookies

Note: Photo TOH 2004

Saturday, September 30, 2017

HOOSIER PEANUT BUTTER BROWNIES

1/2 cup peanut butter
1/3 cup butter
1 cup sugar
1/4 cup brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 pkg (6-oz) chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts, optional

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the peanut butter and butter until blended. Gradually add the sugar and brown sugar beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts, if desired or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

Note: File Photo

Friday, September 29, 2017

CARAMEL POKE CAKE

1¾ cups flour, all-purpose
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 eggs
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 cup milk
1 cup brewed coffee, cooled
½ cup vegetable oil
Caramel sauce (12.25 oz jar)
Small can of sweetened condensed milk (14 oz)
Chocolate sauce for garnish

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish and set aside.
  2. In a large bowl combine dry ingredients: flour, sugar, cocoa, baking soda, baking powder and salt
  3. Add eggs, milk, vegetable oil and vanilla and beat on medium speed for 2-3 minutes, add coffee and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, until toothpick inserted into center comes out clean. If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled, just to smooth the top.
  4. Remove the cake from oven and cool
  5. In a separate bowl, mix the caramel sauce with the condensed milk
  6. Poke holes all over the entire cake using the end of a wooden spoon
  7. Pour caramel sauce over the cake allowing it to seep into the holes and use a spatula to spread it all over
  8. Refrigerate minimum 4 hours
  9. Top with chocolate sauce
Note: I got this recipe last year from  Yummiest Food blog. She talks about when she saw this recipe so I have no idea of its origin. The photo is also from her blog. It is a delicious cake but isn't everything that uses sweetened condensed milk?


PAT IN THE PAN PIE CRUST

Note: This recipe and photo are from Tastee. I hate rolling pie crust so I plan to try this.

1½ cups of Gold Medal flour

1½ teaspoons Domino sugar

½ teaspoon Morton salt

½ cup Wesson vegetable oil

3 Tablespoons cold milk

Instructions

Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.

In a measuring cup combine the oil and milk and beat until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first at the sides of the plate and then across the bottom.

Flute the edges.

Shell is now ready to be filled.

If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.

Prick the surface of the pastry with a fork and bake 15 minutes.

Check often and prick more if needed.

 

Thursday, September 28, 2017

GRANDMA'S CHOCOLATE CHIP ICE CREAM PIE

Note: This pie needs to freeze approximately one hour before serving!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate morsels
2 cups crispy rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Lightly spray the bottom of sides of a 9-inch pie plate with butter-flavored nonstick cooking spray; set aside.

In a small microwave-safe bowl combine the chocolate syrup with the chocolate chips. Microwave on high about 45 seconds or until hot. Stir until all the chips have melted and the mixture is smooth. Reserve 1/4 cup of the mixture.

In a medium bowl combine the remaining chocolate mixture with the crispy rice cereal and mix well to coat all the cereal with chocolate. Press the mixture onto the bottom and sides of the pie plate to form a crust. Put in the freezer until the crust is firm. This should take about 15 minutes. Allow ice cream to soften during this time.

In a small bowl combine the reserved chocolate mixture and the sour cream; mix well.
Spread half of the ice cream in the prepared pie shell. Drizzle half the sour cream mixture over the ice cream in the crust. Top with the remaining half of the ice cream and drizzle with the remaining sour cream mixture. Cover and freeze for about an hour or until firm.

Note: This picture is a similar recipe used for reference only.

Wednesday, September 27, 2017

LIGHTLY SWEET TASTING SUGAR COOKIES

6 tbsp butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg or 1/4 cup egg substitute
1 tsp vanilla
2 tbsp canola oil
1 tbsp white corn syrup
1 1/2 cups all-purpose flour
1/4 cup cornmeal (not cornbread mix)
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups colored sugar (use all one color or a variety; 1 1/4 cups total)

In a mixing bowl, beat butter, sugar, and the brown sugar together for two minutes. Add egg or egg substitute and vanilla, mix in well. Gradually beat in the canola oil then gradually the corn syrup.

In a seperate bowl, combine the flour, cornmeal, baking powder, and salt; add to the butter mixture just until blended. Divide the dough in half and wrap each half seperately in plastic wrap. Refrigerate for at least two hours.

Preheat oven to 350 degrees. Spray cookie sheets lightly with cooking spray.

On a lightly floured surface, roll out the dough (working with only half of the dough at a time) to a 1/4" thickness. Using your favorite cookie cutters that are lightly floured, cut the dough into shapes. Place about 2-inches apart on the prepared cookie sheets. Sprinkle each cookie with approximately two teaspoons of the colored sugar. Bake at 350 degrees for 7 to 9 minutes or until the cookies are set and bottoms are lightly browned.

Yield: 2 1/2 dozen.

Examples of colored sugar.

Tuesday, September 26, 2017

STRAWBERRIES WITH FLUFFY CITRUS CREAM CHEESE DIP

1 pkg (8-oz) cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract
1 tbsp grated lemon rind*
1 cup whipped cream
fresh whole strawberries

Using an electric mixer at medium speed, beat the cream cheese, powdered sugar, vanilla extract, and lemon rind together until fluffy. Fold in the whipped cream.
Serve with the fresh berries for dipping.

Variation: Use lime or orange zest if desired.

 Note: File Photo

Monday, September 25, 2017

EASY AS PIE--KEY LIME

1 9-inch baked pie shell
1 cup lemon curd
1 tbsp grated lime zest
1 tbsp lime juice
7 drops yellow food coloring
5 drops green food coloring
16-oz carton frozen whipped topping, thawed.
thin lime slices for garnish, if desired

Combine the lemon curd, lime zest, lime juice, green and yellow food colorings together. Fold 3 cups of the whipped topping into the mixture; blend in well. Spread the mixture into the baked pie crust. Top with the remaining whipped topping. Garnish with thin lime slices, if desired.

 
 Note: File Photo