SNICKER DOODLE BLONDIES
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon packed brown sugar
1 cup butter - melted
2 eggs - at room temperature
1 tablespoon vanilla
2 tablespoons white sugar
2 teaspoons ground cinnamon
- Preheat oven to 350*. Lightly grease a 9x13 glass pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
- Spread the batter evenly into the prepared pan.
- In a small bowl, combine the white sugar and cinnamon.
- Sprinkle the mixture evenly over the batter in the baking pan.
- Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from the oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.
Thursday, November 8, 2012
Tuesday, October 9, 2012
Pumpkin Bread with Salted Caramel Drizzled Buttercream
For The Bread:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking power
2 eggs
3/4 cups brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons vegetable oil
1 1/4 cup pumpkin puree
For The Frosting:
1/4 cup butter, softened
2 tablespoons pumpkin puree
3/4 teaspoon pumpkin puree
1 teaspoon vanilla
1 1/2 cup confectioners sugar
For the Caramel Drizzle
3 tablespoons brown sugar
1 tablespoon cold water
1 tablespoon butter
1/2 teaspoon salt
Preheat oven to 325*. Grease and flour a 9x5 loaf pan.
In a medium-sized bowl whisk together flours, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set aside.
In a separate bowl, using a wire whisk, whisk eggs, pumpkin and sugars for about one minute. Add in vanilla, sour cream, and oil. Whisk until well-combined. Add in the dry mix from your medium bowl. Make sure that you scrap the sides as necessary.
Spread the batter into prepared loaf pan. Bake 1 hour or until toothpick inserted into the center comes out clean. Remove bread from the oven and place on a rack to cool for ten minutes before removing from pan and continuing to cook on wire rack.
While bread is cooling, begin preparing the frosting. Cream together butter & pumpkin in a large bowl. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. Spread over the top of the cooled bread.
For the drizzle: In a small saucepan, stir together brown sugar, water, butter and salt. Heat over medium-high heat until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
Store leftovers in the refrigerator.
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking power
2 eggs
3/4 cups brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons vegetable oil
1 1/4 cup pumpkin puree
For The Frosting:
1/4 cup butter, softened
2 tablespoons pumpkin puree
3/4 teaspoon pumpkin puree
1 teaspoon vanilla
1 1/2 cup confectioners sugar
For the Caramel Drizzle
3 tablespoons brown sugar
1 tablespoon cold water
1 tablespoon butter
1/2 teaspoon salt
Preheat oven to 325*. Grease and flour a 9x5 loaf pan.
In a medium-sized bowl whisk together flours, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set aside.
In a separate bowl, using a wire whisk, whisk eggs, pumpkin and sugars for about one minute. Add in vanilla, sour cream, and oil. Whisk until well-combined. Add in the dry mix from your medium bowl. Make sure that you scrap the sides as necessary.
Spread the batter into prepared loaf pan. Bake 1 hour or until toothpick inserted into the center comes out clean. Remove bread from the oven and place on a rack to cool for ten minutes before removing from pan and continuing to cook on wire rack.
While bread is cooling, begin preparing the frosting. Cream together butter & pumpkin in a large bowl. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well-combined and creamy. Spread over the top of the cooled bread.
For the drizzle: In a small saucepan, stir together brown sugar, water, butter and salt. Heat over medium-high heat until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
Store leftovers in the refrigerator.
Tuesday, September 25, 2012
Breakfast Burritos
1 pound breakfast sausage (I use Jimmy Dean)
1 pkg of shredded hashbrowns (I think it's a 16oz bag)
12 large eggs
1/4 cup milk
2 cups shredded cheese (Cheddar, pepper jack, mexican, etc.)
sliced mushrooms (optional)
diced peppers (optional)
diced onions (optional)
15-20 large flour tortillas (room temperature for easy rolling)
1 package McCormick breakfast gravy (prepared according to package directions)
Plastic cling wrap
Gallon freezer bags - or a Tupperware to store the wrapped burritos in.
In a large skillet cook sausage, hashbrowns, mushrooms, peppers, onions until sausage is no longer pink.
Meanwhile, whisk together eggs and milk.
Once sausage is done mix in eggs and continue to cook over medium heat until heated through and eggs are no longer runny. (usually about 15 minutes) During the last 5 minutes sprinkle cheese on top and mix in throughly until melted.
I put the egg mixture in a large bowl and the gravy in a smaller one for assembling the burritos.
Lay out tortilla, spoon desired amount of egg mixture in the tortilla followed by the desired amount of gravy. Roll up like you would a burrito. Wrap tightly in plastic wrap and place in freeze bag or Tupperware. Repeat until you're out of ingredients.
To Heat Up:
Remove burrito from freezer and REMOVE PLASTIC WRAP (yes, just like there is a reason for those silly "WARNING COFFEE IS HOT" labels, there is a reason that is in bold) place seam side up on a plate and heat in your microwave for 45 seconds, flip to seam side down and heat an additional 45 seconds. (microwave times may vary slightly) WALLA! Breakfast is served when you only have 5 minutes until you have to be out the door! =)
1 pkg of shredded hashbrowns (I think it's a 16oz bag)
12 large eggs
1/4 cup milk
2 cups shredded cheese (Cheddar, pepper jack, mexican, etc.)
sliced mushrooms (optional)
diced peppers (optional)
diced onions (optional)
15-20 large flour tortillas (room temperature for easy rolling)
1 package McCormick breakfast gravy (prepared according to package directions)
Plastic cling wrap
Gallon freezer bags - or a Tupperware to store the wrapped burritos in.
In a large skillet cook sausage, hashbrowns, mushrooms, peppers, onions until sausage is no longer pink.
Meanwhile, whisk together eggs and milk.
Once sausage is done mix in eggs and continue to cook over medium heat until heated through and eggs are no longer runny. (usually about 15 minutes) During the last 5 minutes sprinkle cheese on top and mix in throughly until melted.
I put the egg mixture in a large bowl and the gravy in a smaller one for assembling the burritos.
Lay out tortilla, spoon desired amount of egg mixture in the tortilla followed by the desired amount of gravy. Roll up like you would a burrito. Wrap tightly in plastic wrap and place in freeze bag or Tupperware. Repeat until you're out of ingredients.
To Heat Up:
Remove burrito from freezer and REMOVE PLASTIC WRAP (yes, just like there is a reason for those silly "WARNING COFFEE IS HOT" labels, there is a reason that is in bold) place seam side up on a plate and heat in your microwave for 45 seconds, flip to seam side down and heat an additional 45 seconds. (microwave times may vary slightly) WALLA! Breakfast is served when you only have 5 minutes until you have to be out the door! =)
Apple Pie Bites
Combine:
2 cups flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Cut In:
6 tablespoons salted butter - melted
3 tablespoons milk
Stir Into The Streusel:
3 tablespoons salted butter - melted
Toss Together:
3 1/2 - 4 cups Granny Smith Apples, peeled and diced
1/3 cup sugar
1/4 cup whole milk
1 tablespoon flour
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350*. Coat a 10 inch spring form pan with nonstick spray.
Combine: 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a large bowl. Transfer 3/4 cup of this mixture into a small bowl and reserve for later.
Cut: 6 tablespoons melted butter and milk into the remaining dry ingredients in your large bowl using a fork or your fingers. Pat the mixture into the prepared pan, using a measuring cup to tap down the dough. Bake for 15-20 minutes, or until set and the edges are slightly golden brown.
Stir: Melted butter into the reserved streusel mixture until sandy; set aside.
Toss: All ingredients for the filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust. Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, about 30-40 minutes. Cool for at least 30 minutes before removing the side of the pan and cutting into bites. Store bars at room temperature or chill.
2 cups flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Cut In:
6 tablespoons salted butter - melted
3 tablespoons milk
Stir Into The Streusel:
3 tablespoons salted butter - melted
Toss Together:
3 1/2 - 4 cups Granny Smith Apples, peeled and diced
1/3 cup sugar
1/4 cup whole milk
1 tablespoon flour
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350*. Coat a 10 inch spring form pan with nonstick spray.
Combine: 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixture in a large bowl. Transfer 3/4 cup of this mixture into a small bowl and reserve for later.
Cut: 6 tablespoons melted butter and milk into the remaining dry ingredients in your large bowl using a fork or your fingers. Pat the mixture into the prepared pan, using a measuring cup to tap down the dough. Bake for 15-20 minutes, or until set and the edges are slightly golden brown.
Stir: Melted butter into the reserved streusel mixture until sandy; set aside.
Toss: All ingredients for the filling together. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust. Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, about 30-40 minutes. Cool for at least 30 minutes before removing the side of the pan and cutting into bites. Store bars at room temperature or chill.
Friday, February 3, 2012
Lemon Blueberry Bread
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sour cream -- whole fat kind
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup sour cream -- whole fat kind
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf
Wednesday, February 1, 2012
Peanut Butter Blossom Cookies with Hearts
Peanut Butter Blossom Cookies
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® Brand milk chocolates, unwrapped (or in this case, heart shaped chocolates)
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
I made some of mine larger (you can see one in the photo with the colored sugar), and baked for the larger for 12 minutes. The smaller (normal size) I baked for 10.
The chocolate will keep its form, but will take at least a couple hours to set back up, so be sure not to touch it.
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 Hershey's® Kisses® Brand milk chocolates, unwrapped (or in this case, heart shaped chocolates)
Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.
I made some of mine larger (you can see one in the photo with the colored sugar), and baked for the larger for 12 minutes. The smaller (normal size) I baked for 10.
The chocolate will keep its form, but will take at least a couple hours to set back up, so be sure not to touch it.
Tuesday, October 18, 2011
Banana Bread
Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons sour cream
1 tablespoon vanilla extract
2 tablespoons brown sugar
cinnamon & sugar to taste
Directions
Set oven to 350 degrees F. Oil the bottom & sides of a loaf pan and then sprinkle with flour.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 5 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients. Pour into a floured loaf pan, sprinkle with brown sugar and generously with cinnamon & sugar - as much as YOU like and bake for about 45 minutes to 1 hour.
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons sour cream
1 tablespoon vanilla extract
2 tablespoons brown sugar
cinnamon & sugar to taste
Directions
Set oven to 350 degrees F. Oil the bottom & sides of a loaf pan and then sprinkle with flour.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 5 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients. Pour into a floured loaf pan, sprinkle with brown sugar and generously with cinnamon & sugar - as much as YOU like and bake for about 45 minutes to 1 hour.
Tuesday, October 11, 2011
Chicken Pot Pie
2 Deep dish pie crusts
2-3 boneless/skinless chicken breasts OR 4-5 boneless/skinless chicken thighs
1/2 cup milk
1 Tbsp (heaping) flour
1 frozen bag of mixed veggies (I use the California mix; broccoli, cauliflower, carrots)
1 can cream of chicken & herbs soup
1 egg
splash of water
Put chicken in the crockpot on low for several hours; until done. Take out and shred the chicken with two forks; set aside.
Boil veggies, but not too much they should still be crisp.
Whisk together milk & flour.
In a large bowl stir together chicken, flour/milk mixture & veggies. Pour in pie crust, top with the can of cream of chicken & herb soup. Put the second pie crust on top and pinch the sides together. Whisk egg with water and brush on top of the pie crust. Cut 2-3 slits in the top of the crust to allow for venting as it bakes.
Bake at 400* for 20-25 min or until the crust is golden brown. I put a pie shield around the outside to prevent burning after the first 10 minutes of cooking.
2-3 boneless/skinless chicken breasts OR 4-5 boneless/skinless chicken thighs
1/2 cup milk
1 Tbsp (heaping) flour
1 frozen bag of mixed veggies (I use the California mix; broccoli, cauliflower, carrots)
1 can cream of chicken & herbs soup
1 egg
splash of water
Put chicken in the crockpot on low for several hours; until done. Take out and shred the chicken with two forks; set aside.
Boil veggies, but not too much they should still be crisp.
Whisk together milk & flour.
In a large bowl stir together chicken, flour/milk mixture & veggies. Pour in pie crust, top with the can of cream of chicken & herb soup. Put the second pie crust on top and pinch the sides together. Whisk egg with water and brush on top of the pie crust. Cut 2-3 slits in the top of the crust to allow for venting as it bakes.
Bake at 400* for 20-25 min or until the crust is golden brown. I put a pie shield around the outside to prevent burning after the first 10 minutes of cooking.
Pumpkin Pie Squares
Crust:
3/4 cup flour
3/4 cup quick-cooking oats
1/2 to 1 cup chopped nuts (I use pecans, and you can use as little or much as you liking)
1/2 cup butter, softened
1 box (3.4oz) butterscotch pudding (NOT instant)
Filling:minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream and sprinkle with pumpkin pie spice.
Sore in refrigerator.
2 eggs
1 1/2 teaspoons pumpkin pie spice
1 can (15oz) pumpkin
1 (14oz) sweetened condensed milk
Heat oven to 350*. In a large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 9x13 pan.
In same bowl, beat eggs. Stir in all remaining filling ingredients until well blended. Pour over crust.
Bake 35-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream and sprinkle with pumpkin pie spice.
Store in refrigerator.
3/4 cup flour
3/4 cup quick-cooking oats
1/2 to 1 cup chopped nuts (I use pecans, and you can use as little or much as you liking)
1/2 cup butter, softened
1 box (3.4oz) butterscotch pudding (NOT instant)
Filling:minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream and sprinkle with pumpkin pie spice.
Sore in refrigerator.
2 eggs
1 1/2 teaspoons pumpkin pie spice
1 can (15oz) pumpkin
1 (14oz) sweetened condensed milk
Heat oven to 350*. In a large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 9x13 pan.
In same bowl, beat eggs. Stir in all remaining filling ingredients until well blended. Pour over crust.
Bake 35-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream and sprinkle with pumpkin pie spice.
Store in refrigerator.
New York Crumb Cake
Baking Time 20-25 Min. Pre-heat the oven to 325*
Sift together:
1 1/2 cups flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk together:1 egg
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Combine both by stirring with wooden spoon. Grease and flour baking pan, apporx. 12x8 (brownie/bar pan). spread batter evenly, it will look scanty but don't worry.
Topping:
1 cup melted butter
1 cup brown sugar
2 1/2 cups flour
1 1/2 teaspoon cinnamon
1/4 cup confectioners sugar (powdered sugar)
Stir topping ingredients together with a fort, or crumble together by hand. Sprinkle crumbs thickly on top of cake battter. Bake cake for approx. 20 minutes.
Cook cake (in the pan) for 10 minutes, then sift a bit (about 1/4 cup) of confectioners sugar over the top, cut into squares and serve.
Sift together:
1 1/2 cups flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk together:1 egg
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Combine both by stirring with wooden spoon. Grease and flour baking pan, apporx. 12x8 (brownie/bar pan). spread batter evenly, it will look scanty but don't worry.
Topping:
1 cup melted butter
1 cup brown sugar
2 1/2 cups flour
1 1/2 teaspoon cinnamon
1/4 cup confectioners sugar (powdered sugar)
Stir topping ingredients together with a fort, or crumble together by hand. Sprinkle crumbs thickly on top of cake battter. Bake cake for approx. 20 minutes.
Cook cake (in the pan) for 10 minutes, then sift a bit (about 1/4 cup) of confectioners sugar over the top, cut into squares and serve.
Turtle Pumpkin Pie - Quick & Easy
1/4 cup plus 2 Tbs Carmel ice cream topping, divided
1 Graham pie crust
1/2 cup plus 2 Tbsp pecan pieces, divided
1 cup cold milk
2 packaged (3.4 oz each) vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1 8z tub Cool whipped topping thawed & divided
Pour 1/4 cup caramel topping into pie crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and cinnamon with whist until blended. Stir in 1 1/2 cups cool whip. Spread into crust.
Refrigerate at least 3 hours. Top with remaining cool whip. drizzle remaining Carmel on top of that and then sprinkle remaining pecans on top.
1 Graham pie crust
1/2 cup plus 2 Tbsp pecan pieces, divided
1 cup cold milk
2 packaged (3.4 oz each) vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1 8z tub Cool whipped topping thawed & divided
Pour 1/4 cup caramel topping into pie crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and cinnamon with whist until blended. Stir in 1 1/2 cups cool whip. Spread into crust.
Refrigerate at least 3 hours. Top with remaining cool whip. drizzle remaining Carmel on top of that and then sprinkle remaining pecans on top.
Cinnamon chip Scones
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter - room temp
1 cup cinnamon baking chips
1 egg - separated
1 teaspoon vanilla
2/3 cup buttermilk
Preheat oven to 375*
Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Cut in butter slowly, mixing well.
In a seprate bowl, combine egg yolk, vanilla, and buttermilk. Add to dry ingredients, mixing completely. Stir in cinnamon chips..
On a floured surface, pat out dough (with hands) to a rounded mount about 1/2" thick. Cut into 6 scones, place on an ungreased cooking sheet or in a cast iron scone pan.
Brush egg white over scones and sprinkle cinnamon sugar on top to taste. Bake 18-20 minutes.
Serve immediately - they are the best when warm! YUM!!
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter - room temp
1 cup cinnamon baking chips
1 egg - separated
1 teaspoon vanilla
2/3 cup buttermilk
Preheat oven to 375*
Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Cut in butter slowly, mixing well.
In a seprate bowl, combine egg yolk, vanilla, and buttermilk. Add to dry ingredients, mixing completely. Stir in cinnamon chips..
On a floured surface, pat out dough (with hands) to a rounded mount about 1/2" thick. Cut into 6 scones, place on an ungreased cooking sheet or in a cast iron scone pan.
Brush egg white over scones and sprinkle cinnamon sugar on top to taste. Bake 18-20 minutes.
Serve immediately - they are the best when warm! YUM!!
Apple Pie - The Best EVER!
2 large deep dish pie crusts
4 peeled apples - sliced thin
2 tablespoons flour
2 1/2 tablespoons brown sugar
2 1/2 tablespoons white sugar (I like to use coarse sugar for this but you don't have to)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 egg
Soak peeled apples in a large bowl of water with the lemon juice mixed in it.
In a large bowl mix; sugar, flour, brown sugar, cinnamon, salt, & vinegar. Mix well. Add in the drained apples and toss to coat.
Place apples in the pie crust. Top apples with the second pie crust.
Mix egg with a splash of water. Brush mix on top of pie crust and sprinkle with sugar. Cut 3 slits in pie crust to vent while cooking.
Bake at 400* for 50-60 minutes. (After 20 min of baking I put a pie crust shield on my pie to prevent burning the crust. I also slip a cookie sheet on the bottom rack just in case there is any overflow from the pie - making clean up so much easier!)
4 peeled apples - sliced thin
2 tablespoons flour
2 1/2 tablespoons brown sugar
2 1/2 tablespoons white sugar (I like to use coarse sugar for this but you don't have to)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon cider vinegar
1 tablespoon lemon juice
1 egg
Soak peeled apples in a large bowl of water with the lemon juice mixed in it.
In a large bowl mix; sugar, flour, brown sugar, cinnamon, salt, & vinegar. Mix well. Add in the drained apples and toss to coat.
Place apples in the pie crust. Top apples with the second pie crust.
Mix egg with a splash of water. Brush mix on top of pie crust and sprinkle with sugar. Cut 3 slits in pie crust to vent while cooking.
Bake at 400* for 50-60 minutes. (After 20 min of baking I put a pie crust shield on my pie to prevent burning the crust. I also slip a cookie sheet on the bottom rack just in case there is any overflow from the pie - making clean up so much easier!)
Tuesday, August 30, 2011
French Silk Pie BY TORI JOHNSON
1/2 cup butter, room temperature
3/4 cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled
Directions
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.
****I put a good amount of whipped cream all over the top of the pie and even a few shavings of choclate before I ate it.****
**This is a recipe by Tori Johnson, and it is AMAZING! **
3/4 cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled
Directions
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.
****I put a good amount of whipped cream all over the top of the pie and even a few shavings of choclate before I ate it.****
**This is a recipe by Tori Johnson, and it is AMAZING! **
Thursday, June 2, 2011
Cheerio Treats
3 tablespoons butter
1 package (10-1/2 ounces) mini marshmallows
1/2 cup creamy peanut butter
5 cups Cheerios
1 cup milk chocolate M&M's
Place the butter and marshmallows in a large microwave-safe bowl. microwave, uncovered, on high for 1-2 minutes or until melted. Stir in the peanut butter until blended. Add the cereal and M&M's. Spoon into a greased 13-in. x 9-in. pan; press down gently. Cool slightly before cutting.
Yield: 15 servings.
1 package (10-1/2 ounces) mini marshmallows
1/2 cup creamy peanut butter
5 cups Cheerios
1 cup milk chocolate M&M's
Place the butter and marshmallows in a large microwave-safe bowl. microwave, uncovered, on high for 1-2 minutes or until melted. Stir in the peanut butter until blended. Add the cereal and M&M's. Spoon into a greased 13-in. x 9-in. pan; press down gently. Cool slightly before cutting.
Yield: 15 servings.
Wednesday, May 18, 2011
Red Pepper & Parmesan Tilapia
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6oz each)
Place egg in a shallow bowl, beat. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg, then cheese mixture.
Place in a 15x10 baking pan coated with cooking spray. Bake at 425* for 10-15 minutes or unitl fish flakes easily with fork.
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6oz each)
Place egg in a shallow bowl, beat. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg, then cheese mixture.
Place in a 15x10 baking pan coated with cooking spray. Bake at 425* for 10-15 minutes or unitl fish flakes easily with fork.
Hot Ham & Cheese Slices
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 pkg (17.3 oz) frozen puff pastry, thawed
1/2 pound thinly sliced backed ham
1/2 pound sliced Swiss cheese
In a large skillet, sauté the mushrooms, pepper and onion in butter until tender. Set aside.
Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. fold pastry over filling' pinch seams to seal. Place in a greased 15x10 baking pan. Bake a t400* for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 pkg (17.3 oz) frozen puff pastry, thawed
1/2 pound thinly sliced backed ham
1/2 pound sliced Swiss cheese
In a large skillet, sauté the mushrooms, pepper and onion in butter until tender. Set aside.
Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. fold pastry over filling' pinch seams to seal. Place in a greased 15x10 baking pan. Bake a t400* for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
Chicken with Gouda Gravy
4 skinless, boneless chicken breast halves
2 tablespoons fresh thyme
Pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1 cup shredded gouda cheese
Season chicken with thyme and salt & pepper. In a skillet heat the oil over medium heat. Add the chicken and cook for 6 minutes on each side.
In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minutes, then whist in the chicken broth an d1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt & pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from heat.
Cut chicken on an angle into 1/2 inch thick slices, and place on plates. Top with the gouda gravy.
2 tablespoons fresh thyme
Pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1 cup shredded gouda cheese
Season chicken with thyme and salt & pepper. In a skillet heat the oil over medium heat. Add the chicken and cook for 6 minutes on each side.
In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minutes, then whist in the chicken broth an d1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt & pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from heat.
Cut chicken on an angle into 1/2 inch thick slices, and place on plates. Top with the gouda gravy.
BBQ Chicken Pizza
1 can refrigerated pizza dough
3/4 cup chopped green pepper
3/4 cup thinly sliced red onion
1/2 cup honey BBQ sauce
2 cups shredded cooked chicken breast
1 1/2 cup shredded mozzarella cheese
Coat a 12 inch pizza pan with cooking spray. Unroll dough, and press into pan. Bake at 425* for 5 minutes or until crust begins ot brown.
While crust bakes, coat a medium skillet with cooking spray; place over medium-high heat until hot. Add green pepper and onion and cook 5 minutes or until tender.
Spread BBQ sauce evenly over baked crust, top evenly with chicken. Arrange vegetable mixture evenly over chicken' sprinkle with cheese. Bake 8 additional minute or until crust is golden and cheese is melted.
3/4 cup chopped green pepper
3/4 cup thinly sliced red onion
1/2 cup honey BBQ sauce
2 cups shredded cooked chicken breast
1 1/2 cup shredded mozzarella cheese
Coat a 12 inch pizza pan with cooking spray. Unroll dough, and press into pan. Bake at 425* for 5 minutes or until crust begins ot brown.
While crust bakes, coat a medium skillet with cooking spray; place over medium-high heat until hot. Add green pepper and onion and cook 5 minutes or until tender.
Spread BBQ sauce evenly over baked crust, top evenly with chicken. Arrange vegetable mixture evenly over chicken' sprinkle with cheese. Bake 8 additional minute or until crust is golden and cheese is melted.
Barbecued Turkey Joes
1 pound lean ground turkey
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce
1/8 teaspoon cayenne pepper
4 medium mixed-grain hamburger rolls, sliced in half
Brown turkey in a skillet, about 8-10 minutes.
Drain off liquid. Add pepper and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top the bottom half of buns with turkey mixture; cover with top half of bun and serve.
Serves: 4
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce
1/8 teaspoon cayenne pepper
4 medium mixed-grain hamburger rolls, sliced in half
Brown turkey in a skillet, about 8-10 minutes.
Drain off liquid. Add pepper and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top the bottom half of buns with turkey mixture; cover with top half of bun and serve.
Serves: 4
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