Tuesday, January 31, 2017

NO BAKE SNICKERS PIE

1 brick (8-oz) cream cheese, softened
1/2 cup chunky peanut butter
1 cup powdered sugar
1 carton (8-oz) frozen whipped topping, thawed
6 Snickers Candy Bars, chopped - reserve some for garnish
1 graham cracker pie shell

In a large bowl, combine the cream cheese, peanut butter, and powdered sugar until blended. Fold in the thawed whipped topping and most of the candy (Don't forget to save some to garnish your pie.).

Spread the filling evenly into the pie shell and chill for at least 3 hours before cutting to serve.

Note: File Photo of this recipe.

Monday, January 30, 2017

CHEESY CRESCENT DOUGH DESSERT

2 cans crescent rolls
2 bricks (8-oz each) cream cheese,
1 1/4 cups granulated sugar, divided
1 tsp vanilla extract
1 tbsp ground cinnamon

Preheat oven to 350 degrees.

Unroll 1 can of the rolls and spread over the bottom of an ungreased 9 x 13-inch baking pan, pressing edges together to form a crust.

In a mixing bowl, combine the cream cheese, 1 cup of the sugar, and the vanilla extract until completely combined. Spread the mixture evenly over the crescent rolls in the pan.

Unroll the second can of rolls and press edges together. Place over the cream cheese mixture.

Combine the 1/4 cup sugar with the ground cinnamon and sprinkle evenly over the top.

Bake at 350 degrees for approximately 25 minutes or until lightly browned.

Cool before cutting into squares or bars to serve.

Note: Excellent with coffee.

Note: This is a file photo of this recipe.



Saturday, January 28, 2017

HAWAIIAN PUDDING PIE

This pie is so simple even a novice cook can easily make it!


1 large pkg (6-oz size) French vanilla pudding mix

2 cups cold milk
2 tbsp melted butter, slightly cooled
1 cup thawed frozen whipped topping
1 9-inch graham cracker or baked pastry pie shell
1/2 cup toasted flaked coconut
8 maraschino cherries for garnish

In a large bowl beat the pudding mix according to the package directions using the 2 cups cold milk. Gently fold in the butter and whipped topping; transfer to the prepared pie shell.

Refrigerate pie approximately 4 hours or until firm. Before cutting to serve, sprinkle the toasted coconut over the top and garnish each slice with a cherry.

Note: File Photo

Friday, January 27, 2017

CHOCOLATE OATMEAL BARS

1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 375 degrees.
Lightly grease an 11x7-inch baking pan; set aside.

In a mixing bowl, cream the butter and brown sugar; beat in the egg and vanilla. Add the flour and oats, mixing well.

Pour into the prepared baking pan and bake at 375 degrees 15-20 minutes or until lightly browned. Remove from oven and cool on a wire rack for 3 to 5 minutes.

Sprinkle the chocolate chips over the warm bars; allow to melt then spread over the entire top. Sprinkle with the chopped pecans (or other nuts of your choice).

Cut into 18 bars.






Thursday, January 26, 2017

SALTED CARAMEL BROWNIE PRETZEL LOLLIPOPS

1 box Duncan Hines Salted Caramel Brownie Mix
2 eggs
1/3 cup oil
1/2 cup cut pretzels, crushed
40 thin pretzel sticks

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.

Set aside salted caramel pouch.

Combine brownie mix, eggs, and oil in a large bowl until well incorporated and dough forms.

Mix crushed pretzels into dough until combined.

Divide the dough into 40 equal pieces and round into small balls; flatten slightly onto the prepared cookie sheet. Bake 12-14 minutes.

Press one pretzel stick into the bottom center of each cookie while the cookie is still warm. This is to make a lollipop stick.

Drizzle each cookie with the salted caramel from the pouch set aside earlier.

Note: This is obviously a Duncan Hines recipe and picture.














Wednesday, January 25, 2017

BUTTERSCOTCH WALNUT FUDGE

1 cup finely chopped walnuts, divided
1 jar (7-oz) marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
1 pkg (12-oz) butterscotch chips
1 tsp orange extract
1 tsp grated orange rind

Line an 8-inch square pan with foil.
Spread half the walnuts evenly over the bottom of the pan; set aside.

In a heavy saucepan, combine the marshmallow cream, sugar, milk, butter and salt; bring to a full rolling boil over moderate heat, stirring constantly. Boil mixture, stirring constantly, for 5 minutes. Remove from the heat. Add the butterscotch chips and stir until the chips are melted and the mixture is smooth. Stir in the orange extract and orange rind.

Pour fudge into the prepared pan and sprinkle the remaining walnuts over the top. Chill until firm, about 2 hours, before cutting.

Yield: Approximately 2 1/2 lbs




Tuesday, January 24, 2017

DELLA ROBBIA CAKE

1 box angel food cake mix
1 1/2 tsp grated lemon peel
1 cup water
6 tbsp granulated sugar
1 1/2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
Couple drops red food coloring, optional
6 slices cling peaches
6 medium strawberries, sliced (see picture below)

Preheat oven to 375 degrees.

Prepare cake mix as directed on the package, adding the lemon peel. Bake and cool as directed on the package.

Combine the water, sugar, and cornstarch in a small saucepan; cook on medium-high heat until the mixture thickens and clears. Remove from the heat. Stir in the lemon juice, vanilla, and food coloring, if using.

Alternate peach slices and strawberries around the top of the cake (see picture below). Pour the glaze over the fruit and top of the cake.

Note: For best results, be sure cake pan is totally grease-free.

Note: File Photo

Sunday, January 22, 2017

LEMON COCONUT SOUR CREAM PIE

1 can (16-oz) lemon pie filling
1 pkg (4-serving size) instant coconut cream pudding mix
1 cup sour cream
3/4 cup milk
1 graham cracker pie crust
1/4 cup flaked coconut
Whipped cream

Preheat oven to 325 degrees.

In a mixer bowl, beat the pie filling pudding mix, sour cream and milk at medium speed 3 to 4 minutes until smooth. Pour into the graham cracker crust. Refrigerate for 15 minutes.

Spread coconut on a baking sheet and bake at 325 degrees 8 to 10 minutes or until golden brown; cool.

Cover top of pie with the coconut and garnish as desired with the whipped cream.


Friday, January 20, 2017

CHOCOLATE OATMEAL COOKIE PIE

1/2 cup firmly packed brown sugar
1/2 cup dark corn syrup
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 pkg (6-oz) semisweet chocolate morsels
1 cup chopped walnuts
1/2 cup quick oats, uncooked
1/2 cup raisins
1 tbsp grated orange rind
1 9-inch unbaked deep dish pie shell

Preheat oven to 350 degrees.

In a large bowl, combine the sugar, corn syrup, eggs, vanilla, and cinnamon; beat well. Stir in the chocolate morsels, nuts, oats, raisins, and orange rind. Pour into the unbaked pie shell.

Bake at 350 degrees 35-40 minutes.

Serve this pie warm.

Note: File Photo



Wednesday, January 18, 2017

BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 pkg (12-oz) butterscotch morsels, divided
3/4 cup butter, softened
2 cans (8-oz each) sliced pineapple, drained; reserve 3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a 10-inch iron skillet, over low heat, combine 1 cup of the butterscotch morsels and 1/4 cup of the butter. Stir until the morsels melted and the mixture is smooth. Remove from the heat.

Arrange the pineapple and maraschino cherries in the skillet, placing a cherry inside the center of each of the pineapple slices.

In a large bowl, combine the sugar, remaining 1/2 cup butter and the eggs; beat until creamy. Gradually add the flour mixture alternately with the 3/4 cup of pineapple juice.

Stir the remaining butterscotch morsels into the batter. Pour gently over the pineapple slices.

Bake at 350 degrees 35 to 40 minutes. Remove from oven and immediately invert onto a serving plate.


Tuesday, January 17, 2017

CHOCOLATE PEANUT BUTTER CHEWIES

1 pkg (12-oz) semi-sweet chocolate morsels
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 pkg (12-oz) peanut butter morsels

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper*; set aside.

Melt the chocolate morsels over hot, not boiling, water (or in the microwave), stirring until smooth. Remove from the heat; set aside.

In a small bowl, combine the flour, baking soda and salt; set aside.

In a large bowl, combine the butter and sugars; beat until creamy. Beat in the eggs and melted chocolate. Gradually add in the flour mixture and beat until blended. Stir in the peanut butter morsels.

Drop the cookie dough by round tablespoonfuls onto the prepared cookie sheets. Bake at 350 degrees 8 to 10 minutes. Let stand on cookie sheets 2 minutes before removing to wire racks to cool completely.

Yield: Approximately 3 dozen cookies.

*If you do not have parchment paper, bake on ungreased cookie sheets.




Saturday, January 14, 2017

SAMOA POUND CAKE

4 sticks butter
3 cups granulated sugar
6 eggs
1 tsp vanilla extract
3/4 cup milk
4 cups all-purpose flour
1/2 cup cocoa powder
1 cup semisweet chocolate chips
1/3 cup shredded coconut
1/4 cup caramel sauce

Preheat oven to 300 degrees.

In a large mixing bowl, using an electric mixer, beat the butter about 3 to 4 minutes or until light and creamy. Add the sugar, beating until fully incorporated, about 2 to 3 minutes. Add eggs, vanilla, and milk; beat until combined.

Lower mixer speed to low and gradually beat in the flour. Scrape down sides of the bowl with a rubber spatula; stir in cocoa powder. Fold in the chocolate chips.

Bake at 300 degrees according to pan size as follows:

Four greased mini loaf pans - 20 to 25 minutes the top with the coconut. Bake until a wooden toothpick inserted in the centers comes out mostly clean (crumbs okay but no gooey batter). This should take about an additional 20 minutes.

One greased full-size loaf pan: Bake 40 minutes then top with coconut and bake another 30 to 35 minutes until the toothpick test above if okay.

Cool cake/s on a wire rack 15 to 20 minutes before removing from the pan/s. Drizzle with the caramel sauce before slicing to serve.

Note: File Photo

Thursday, January 12, 2017

GLUTEN-FREE BANANA LOAF

This recipe was given to me by a friend. I believe she got it from A Warrior Wife, not sure about that. I don't do gluten-free but for those of you who do, perhaps this will be a good recipe for you. I have family members that need to eat gluten-free so posting this for family and friends who might need it.


Tuesday, January 10, 2017

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup butter, softened
1 cup granulated sugar
1 packed cup dark brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups smooth peanut butter
2 cups white whole-wheat flour
1/2 cup all-purpose flour
1/8 tsp salt
2 tsp baking soda
1 (12-oz) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees (325 convection oven).

In a bowl, combine the butter and both sugars; add the eggs, one at a time, blend until light and fluffy. Add the vanilla extract and peanut butter; mix to combine.

In another bowl, sift the flour, salt and baking soda together; mix into the peanut butter mixture. Fold in the chocolate chips.

Roll into 1 1/2-inch balls. Place on cookie sheets 2-inches apart.

Bake at 350 degrees 8 to 10 minutes (8 minutes convection) or until cookies are slightly cracked on top but not dry.

Store in an airtight container.

Yield: 3 dozen

Note: This is a file photo.



Sunday, January 8, 2017

COOL LIME CHEESECAKE

Crust:
2 1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter or margarine*, melted

Filling:
20-oz cream cheese, softened
3/4 cup sugar
1 cup (8-oz) sour cream
3 tbsp all-purpose flour*
3 eggs
2/3 cup lime juice
1 tsp vanilla extract
1 drop green food coloring, optional
Whipped cream and lime slices

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up sides of a greased 10-inch springform pan.

Bake at 375 degrees for 8 minutes. Cool.

To make filling:
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla and food coloring, if using, just until mixed. Pour into the crust.

Bake at 325 degrees for 50-55 minutes or until the center is almost set. Remove to a wire rack and cool for 1 hour. Refrigerate overnight. Remove sides of pan. Garnish with the whipped cream and lime slices before serving.

Yield: 12-14 servings.

*Personal note - This is an old TOH recipe so I did not change the ingredients. However, I never advocate using margarine. Butter is a natural product while margarine is made of other products. The body is made to digest natural products. Also, I never use all-purpose or white flour. The grain is mostly processed out. I recommend white whole-wheat flour to replace all-purpose in your kitchen. This is my personal opinion based on health issues I have overcome through a better diet. Feel free to do as you please.

Note: TOH photo




Saturday, January 7, 2017

MACADAMIA ORANGE-FLAVORED FUDGE

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) semi-sweet chocolate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

Line a 13 x 9-inch pan with foil, leaving foil extended on ends to use as handles later.

In a heavy saucepan, combine the sugar, butter and milk; bring to a full rolling boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove pan from the heat.

Add the chocolate morsels to the pan and stir until they are melted and mixture is smooth. Add the marshmallow cream, nuts, and orange liqueur. Beat the mixture until well blended.

Pour candy into the prepared pan and chill until firm. Lift foil from pan and set on a flat surface to cut candy into squares.

Yield: Approximately 2 1/2 pounds

Note: File Photo

Friday, January 6, 2017

OREO BANANA PIE

20 Oreo Double Stuffed Cookies, separated with chocolate in large ziptop baggie and white in small bowl
2 tbsp butter
8-oz white chocolate chips
1 box (5.2 oz) French vanilla instant pudding mix
2 cups cold milk
2 cups whipping cream
2 tsp vanilla extract
1/2 cup granulated sugar
4 bananas
2 oz milk chocolate candy bar

Crush the chocolate cookies in the plastic bag using a rolling pin; crush fine.

Combine the white Oreo stuffing with the butter in microwave-safe bowl and microwave 30 seconds; blend with the crushed crumbs and press mixture onto the bottom and up sides of a 9-inch deep dish pie plate.

Melt the chips and spread a thin layer over the crust making a thicker edge above the rim. Place in the freezer 5 minutes.

Blend the pudding mix and milk using a wire whisk; mix well until it starts to thicken.

Beat the whipping cream in a chilled bowl on high with electric mixer until if forms stiff peaks. Fold in the vanilla extract and the sugar; blend until creamy. Fold 2 cups of the whipped cream into the pudding mixture; mix well.

Slice bananas over the bottom of the pie crust chocolate layer. Fill the pie with the pudding mixture and top with the remaining whipped cream. Grate the chocolate bar over the whipped cream for garnish.

Refrigerate until chilled through before cutting to serve.

Note: Leftovers should be refrigerated.



PINEAPPLE SUNSHINE CAKE

1 box (2 layer size) yellow cake mix
4 eggs
1/2 cup canola or coconut oil
1 can (8-oz) crushed pineapple in its own juice

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In large bowl, combine all cake ingredients, including the pineapple juice, and mix together well.

Pour batter into prepared pan and bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.

Allow to cool completely on a wire rack before icing with the following icing.

Icing:
1 carton (8-oz) frozen whipped topping, thawed
1 box (4-serving size) vanilla pudding mix
1 can (8-oz) crushed pineapple in its own juice

Combine all icing ingredients and spread over the top of the cake.

Yield: 12-15 servings

Note: File Photo

Thursday, January 5, 2017

BUTTER ALMOND CRUNCH

3/4 cup sliced almonds
3/4 cup shredded sweetened coconut
1/2 cup (1 stick) butter
1 1/2 cups granulated sugar
3 tbsp water
1 tbsp light corn syrup
1/2 tsp salt

Combine almonds and coconut; spread in a thin layer over bottom of a buttered 13 x 9-inch pan.

In a saucepan, melt butter ; blend in remaining ingredients. Cook, without stirring, until mixture reaches the soft crack stage (290 degrees on a candy thermometer). Remove from the heat; pour in a thin stream evenly over the almonds and coconut.

Allow to cool then break into pieces.

Store in an air-tight container.


Wednesday, January 4, 2017

BUTTERMILK BLUEBERRY MUFFINS

2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp grated lemon peel
1/2 tsp ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk

Preheat oven to 400 degrees.
Grease or paper-line 12 muffin cups; set aside.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, lemon peel and nutmeg.

Gently fold in the blueberries.

Combine the yogurt and buttermilk; add to dry ingredients and stir only until moistened.

Fill the prepared muffin cups 2/3s full.

Bake at 400 degrees 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan 5 minutes before removing to a wire rack.

Yield: 12 muffins


Tuesday, January 3, 2017

CRANBERRY QUINCHER

1 gallon cranberry-apple juice, chilled
1 can (46-oz) pineapple juice, chilled
3/4 cup lemonade or orange juice concentrate
Pineapple tidbits for garnish, optional
Fresh cranberries for garnish, optional
Fresh mint sprigs for garnish, optional

Combine the cranberry-apple juice and pineapple juice in a large container or punch bowl. Stir in the lemonade (or orange juice) concentrate.

Garnish cups or glasses as desired.

Yield: 6 quarts

Note: Best served chilled without ice.


Note: File Photo

Monday, January 2, 2017

ESPRESSO-FLAVORED CHOCOLATE PUDDING

1 carton (15-oz) fat-free ricotta cheese

1 cup low-fat vanilla yogurt, divided
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla
1/4 to 1/2 tsp espresso powder (according to your taste)
12 chocolate-covered coffee beans for garnish, if desired

In a food processor or blender container, combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder. Process the mixture just until smoooth. Divide evenly between 4 serving dishes. Refrigerate until set, about 2 hours. Before serving, top each dish with 1 tablespoon of the remaining vanilla yogurt and 3 of the coffee beans, if desired.

Per serving with coffee beans: 211 calories, 31 g carbs, 13 g protein, 4 g fiber


Note: This is a file folder.

Sunday, January 1, 2017

TURN A YELLOW CAKE MIX INTO AN ORANGE CAKE

1 pkg (2-layer size) yellow cake mix
eggs, according to pkg directions
oil, according to pkg directions + 1 tsp oil
orange juice to replace the water called for in pkg directions
2 tsp grated orange peel, optional

Preheat oven to 350 or the temperature on the cake mix package.
Grease very well and dust with flour, a tube or bundt pan. The tube pan works great.

In a mixer bowl, combine the cake mix, eggs, oil, orange juice, and grated peel, if using. Mix according to the package directions. Pour batter into the prepared pan and bake according to the package directions.

After removing from oven, allow to cool 10 minutes then turn out on a cake plate.

Glaze:
1 cup powdered sugar
1 tbsp lemon juice
grated orange peel, for garnish, optional

Mix together the powdered sugar and lemon juice until of desired consistency. Add more of either, if needed. Pour over the cake while the cake is still slightly warm so it will drizzle down the sides. Garnish with the orange peel, if using. Place thin, curled orange slices around cake, if desired.

Note: File Photo