Ingredients:
1 cake mix
1 can frosting
1 package of meltable candy coating disc
Direction:
1. Prepare cake as directed on box. Allow to cool completely; crumble cooled cake into a large bowl.
2. Add 2/3 can of your choice flavored icing and mix into cake crumbs.
3. Roll cake and icing mixture into balls roughly the size of golf balls. Freeze for 10 minutes.
4. While cake balls are freezing, begin melting candy coating as directed on package.
5. Remove balls from freezer and begin dipping in coating until covered. Allow coating to set up and enjoy!
6. If you are fortunate enough to have left overs, store these in the refigerator.
Saturday, October 23, 2010
Friday, October 22, 2010
Cream Cheese Potato Soup - Week 10
Ingredients:
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
In a dutch oven, combine water and bouillion. Add cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed
Directions:
In a dutch oven, combine water and bouillion. Add cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.
Sunday, October 10, 2010
Spaghetti a la Philly - Week 9
Ingredients:
1/2 lb. spaghetti, uncooked
1 lb. extra lean ground beef
1 jar (24 oz) spaghetti sauce
4 oz. (1/2 of 8 oz pkg) cream cheese, cubed
2 tbsp. grated parmesan cheese
Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet: drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with parmesan.
1/2 lb. spaghetti, uncooked
1 lb. extra lean ground beef
1 jar (24 oz) spaghetti sauce
4 oz. (1/2 of 8 oz pkg) cream cheese, cubed
2 tbsp. grated parmesan cheese
Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet: drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with parmesan.
Squash Casserole - Week 8
Ingredients:
2 cups cooked yellow squash
2 eggs
1/2 tsp black pepper
1 cup shredded cheese
2 cups crushed Ritz crackers
3/4 cup stick butter
1 tsp salt
1 cup chopped onion
1 cup evaporated milk
1 cup grated cheese
Directions:
Cook, drain and mash squash. Add remaining ingredients, except the last cup of cheese. Mix well. Pour into a greased baking dish. Bake at 375 for 30 minutes. Top with remaining cheese and continue baking for about 15 minutes more. Enjoy!
2 cups cooked yellow squash
2 eggs
1/2 tsp black pepper
1 cup shredded cheese
2 cups crushed Ritz crackers
3/4 cup stick butter
1 tsp salt
1 cup chopped onion
1 cup evaporated milk
1 cup grated cheese
Directions:
Cook, drain and mash squash. Add remaining ingredients, except the last cup of cheese. Mix well. Pour into a greased baking dish. Bake at 375 for 30 minutes. Top with remaining cheese and continue baking for about 15 minutes more. Enjoy!
Wednesday, October 6, 2010
Wild Oatmeal Cookies - Week 7
Sorry for the delay in posting! I've been diligent in trying a new recipe every week, just not so quick at posting.
Ingredients:
3 sticks softened butter or margerine
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups all purpose-flour
4 1/2 cup rolled oats
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 cups semisweet chocolate chips (I used peanut butter/white chocolate chips)
1/2 tsp nutmeg
Directions:
1. Place the butter or margerine in a large mixing bowl. It's a good idea to do this ahead of time so the butter softens. When you're ready to start baking, preheat oven to 375.
2. Beat the butter with an electric mixer util fluffy (about 1 minute). Then add the sugars and beat for another minute. Add the eggs and beat for 2 more minutes.
3. Add the vanilla and stir with a spoon. Mix in flour, baking soda and salt until you can no longer see white.
4. Stir in rolled oats until well combined.
5. Add in cinnamon, nutmeg, and chocolate chips. Stir as well as possible.
6.Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are browned on the bottom.
7. Cool cookies on a wire rack or on a plate for at least 10 minutes before eating.
(Note: If desired, add the following during step 5: up to 1/2 cup raisins, up to 1/3 cup finely chopped walnuts, up to 1/3 cup dried cranberries, or up tp 1/3 cup dried apricots)
Ingredients:
3 sticks softened butter or margerine
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups all purpose-flour
4 1/2 cup rolled oats
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 cups semisweet chocolate chips (I used peanut butter/white chocolate chips)
1/2 tsp nutmeg
Directions:
1. Place the butter or margerine in a large mixing bowl. It's a good idea to do this ahead of time so the butter softens. When you're ready to start baking, preheat oven to 375.
2. Beat the butter with an electric mixer util fluffy (about 1 minute). Then add the sugars and beat for another minute. Add the eggs and beat for 2 more minutes.
3. Add the vanilla and stir with a spoon. Mix in flour, baking soda and salt until you can no longer see white.
4. Stir in rolled oats until well combined.
5. Add in cinnamon, nutmeg, and chocolate chips. Stir as well as possible.
6.Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until cookies are browned on the bottom.
7. Cool cookies on a wire rack or on a plate for at least 10 minutes before eating.
(Note: If desired, add the following during step 5: up to 1/2 cup raisins, up to 1/3 cup finely chopped walnuts, up to 1/3 cup dried cranberries, or up tp 1/3 cup dried apricots)
Sunday, September 5, 2010
Peach Cobbler - Week 6
Ingredients:
1 cup flour
1 cup sugar
1 1/2 tspbaking powder
1 stick butter
3/4 to 1 cup milk
1 large can sliced peaches
1 tsp cinnamon
3 tsp sugar
Directions:
Melt butter in a quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to dry ingredients and stir until blended.
(Method one) Pour batter into the melted butter. Dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375.
(Method two) Arrange peaches and juice in melted butter. Drizzle batter back and forth over peaches. Sprinkle sugar and cinnamon on top. Bake 30-40 minutes until golden.
*Serve warm with a scoop of vanilla ice cream.
1 cup flour
1 cup sugar
1 1/2 tspbaking powder
1 stick butter
3/4 to 1 cup milk
1 large can sliced peaches
1 tsp cinnamon
3 tsp sugar
Directions:
Melt butter in a quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to dry ingredients and stir until blended.
(Method one) Pour batter into the melted butter. Dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375.
(Method two) Arrange peaches and juice in melted butter. Drizzle batter back and forth over peaches. Sprinkle sugar and cinnamon on top. Bake 30-40 minutes until golden.
*Serve warm with a scoop of vanilla ice cream.
Zucchini Bread - Week 5
Zucchini Bread
Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp bking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans
Directions:
1. Preheat oven to 350. Grease the bottom and 1/2 inch up the side of an 8x4x2 inch loaf pan; set aside. In a medium bowl, combine flour, cinnamon, bakig soda, salt, baking powder and nutmeg. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine sugar, egg, shredded zucchini and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
*Apple bread ~ prepare as above, except substitute 1 1/2 cup finely shredded, peeled apple for the zucchini.
Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp bking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans
Directions:
1. Preheat oven to 350. Grease the bottom and 1/2 inch up the side of an 8x4x2 inch loaf pan; set aside. In a medium bowl, combine flour, cinnamon, bakig soda, salt, baking powder and nutmeg. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine sugar, egg, shredded zucchini and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
*Apple bread ~ prepare as above, except substitute 1 1/2 cup finely shredded, peeled apple for the zucchini.
Sunday, August 29, 2010
White Chip Chocolate Cookies - Week 4
A little late posting again, but worth the wait!
Ingredients:
2 1/4 cups all purpose flour
2/3 cup Nestle Toll House Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margerine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups Nestle Toll House Premier White Morsels
Directions:
Combine flour, cocoa, baking powder and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mix. Stir in morsels. Drop by well-rounded teaspoons onto ungreased baking sheets. Bake in preheated 350 degree oven for 9-11 minuted. Let stand for 2 minutes. Remove to wire racks to cool completely.
Ingredients:
2 1/4 cups all purpose flour
2/3 cup Nestle Toll House Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margerine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups Nestle Toll House Premier White Morsels
Directions:
Combine flour, cocoa, baking powder and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mix. Stir in morsels. Drop by well-rounded teaspoons onto ungreased baking sheets. Bake in preheated 350 degree oven for 9-11 minuted. Let stand for 2 minutes. Remove to wire racks to cool completely.
Thursday, August 12, 2010
Dulce de Leche Turtle Cheesecake - Week 3
This recipe was our own adaptation to the classic cheesecake, and the idea was conceived after finding the Thin Mint Cheese cake recipe. Again, we bought and froze the Dulce de Leche cookies back in February. If you don't normally buy cookies, you might want to to try this one...and all my local peeps....why not buy from Aubriana?
Ingredients:
2 boxes Girl Scout Dulce de Leche Cookies, finely chopped
6 teaspoons butter, melted
1 cup chocolate chips
1 cup Kraft premium caramel bits
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Caramel ice cream topping
Hot fudge ice cream topping
Pecans (chopped)
Directions:
1. Preheat oven to 475 degrees. Lightly coat a 10 inch springform pan with spray oil.
2. To make the crust, combine finely chopped Dulce de Leche cookies and melted butter; spread to the edges of the pan, put in freezer to set.
3. In large bowl, combine cream cheese, sugar, flour, eggs, and egg yolks and mix thoroughly. Add cream and mix only enough to blend. Fold in cup of chocolate chips and cup of caramel bits.
4. Pour filling over crust and bake for 10 minutes at 475 degrees. Reduce oven temperature to 200 degrees and continue to bake for 1 hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the middle.
5. Chill overnight - this is important Drizzle chocolate and caramel ice cream toppings on top. Sprinkle with pecans and serve. Watch your portions....this one is RICH!
Ingredients:
2 boxes Girl Scout Dulce de Leche Cookies, finely chopped
6 teaspoons butter, melted
1 cup chocolate chips
1 cup Kraft premium caramel bits
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Caramel ice cream topping
Hot fudge ice cream topping
Pecans (chopped)
Directions:
1. Preheat oven to 475 degrees. Lightly coat a 10 inch springform pan with spray oil.
2. To make the crust, combine finely chopped Dulce de Leche cookies and melted butter; spread to the edges of the pan, put in freezer to set.
3. In large bowl, combine cream cheese, sugar, flour, eggs, and egg yolks and mix thoroughly. Add cream and mix only enough to blend. Fold in cup of chocolate chips and cup of caramel bits.
4. Pour filling over crust and bake for 10 minutes at 475 degrees. Reduce oven temperature to 200 degrees and continue to bake for 1 hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the middle.
5. Chill overnight - this is important Drizzle chocolate and caramel ice cream toppings on top. Sprinkle with pecans and serve. Watch your portions....this one is RICH!
Thin Mint Cheesecake - Week 3
This recipe has been tried before in this house, but Aubriana picked it out of our file folder and insisted we make it. It is incredibly rich and delicious and had to be shared. On a side note, we were able to make this in the summer because we bought and froze our Girl Scout cookies back in February during cookie season. It's true what the Girl Scouts say, these cookies really do "freeze beautifully"!
Ingredients:
1 box Girl Scout Thin Mint Cookies, finely chopped
6 teaspoons butter, melted
1/2 box Girl Scout Thin Mint Cookies, coarsley chopped
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
whipped cream, if desired
Directions:
1. Preheat oven to 475 degrees. Lightly coat a 10 inch springform pan with spray oil.
2. To make the crust, combine finely chopped Thin Mints cookies and melted butter; spread to the edges of the pan, put in freezer to set.
3. In large bowl, combine cream cheese, sugar, flour, eggs, and egg yolks and mix thoroughly. Add cream and mix only enough to blend. Fold in coarsely chopped Thin Mint cookies.
4. Pour filling over crust and bake for 10 minutes at 475 degrees. Reduce oven temperature to 200 degrees and continue to bake for 1 hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the middle.
4. Chill overnight - this is important (and torturous!) Top with whipped cream, if desired.
Ingredients:
1 box Girl Scout Thin Mint Cookies, finely chopped
6 teaspoons butter, melted
1/2 box Girl Scout Thin Mint Cookies, coarsley chopped
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
whipped cream, if desired
Directions:
1. Preheat oven to 475 degrees. Lightly coat a 10 inch springform pan with spray oil.
2. To make the crust, combine finely chopped Thin Mints cookies and melted butter; spread to the edges of the pan, put in freezer to set.
3. In large bowl, combine cream cheese, sugar, flour, eggs, and egg yolks and mix thoroughly. Add cream and mix only enough to blend. Fold in coarsely chopped Thin Mint cookies.
4. Pour filling over crust and bake for 10 minutes at 475 degrees. Reduce oven temperature to 200 degrees and continue to bake for 1 hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the middle.
4. Chill overnight - this is important (and torturous!) Top with whipped cream, if desired.
Tex-Mex Beef and Potatoes - Week 3
Ingredients:
1 lb ground beef
1 medium red or green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
1 pkg Taco Bell Home Originals taco seasoning
1/2 cup water
4 cups frozen southern style hash browns (cubed, not shredded)
1 pkg (10 oz) frozen corn
1/2 lb (8 oz) Velveeta pasteurized prepared cheese product, cut up
Directions:
1. Preheat oven to 350. Brown meat with peppers and onions in large skillet on medium high, stirring occassionally to break up the meat; drain. Return meat mixture to skillet.
2. Add taco seasoning mix to water; stir until well blended. Stir in potatoes, corn and Velveeta. Spoon into a 13x9 inch glass baking dish; cover with foil.
3. Bake 20 minutes. Uncover; stir gently. Bake, uncovered, an additional 15 minuted or until heated through.
1 lb ground beef
1 medium red or green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
1 pkg Taco Bell Home Originals taco seasoning
1/2 cup water
4 cups frozen southern style hash browns (cubed, not shredded)
1 pkg (10 oz) frozen corn
1/2 lb (8 oz) Velveeta pasteurized prepared cheese product, cut up
Directions:
1. Preheat oven to 350. Brown meat with peppers and onions in large skillet on medium high, stirring occassionally to break up the meat; drain. Return meat mixture to skillet.
2. Add taco seasoning mix to water; stir until well blended. Stir in potatoes, corn and Velveeta. Spoon into a 13x9 inch glass baking dish; cover with foil.
3. Bake 20 minutes. Uncover; stir gently. Bake, uncovered, an additional 15 minuted or until heated through.
Monday, August 9, 2010
Kielbasa Cabbage Skillet - Week 2
Ingredients:
1 pound fully cooked kielbasa or Polish sausage, cut into 1/2 inch slices
4 tablespoons butter, divided
1 large head cabbage (4 pounds), coarsely chopped
2 medium onions, chopped
3 cans (8 ounces each) tomato sauce
1/2 cup sugar
1 tablespoon paprika
3 to 4 large potatoes, peeled and cubed
Directions:
In a large deep skillet or Dutch oven, brown the sausage in 2 tablespoons butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.
Combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.
Yield: 8-10 servings
1 pound fully cooked kielbasa or Polish sausage, cut into 1/2 inch slices
4 tablespoons butter, divided
1 large head cabbage (4 pounds), coarsely chopped
2 medium onions, chopped
3 cans (8 ounces each) tomato sauce
1/2 cup sugar
1 tablespoon paprika
3 to 4 large potatoes, peeled and cubed
Directions:
In a large deep skillet or Dutch oven, brown the sausage in 2 tablespoons butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.
Combine the tomato sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.
Yield: 8-10 servings
Wednesday, August 4, 2010
Carrot Cake with Cream Cheese Frosting
This was the first food item I ever made for my husband before we were EVER married. It also served as the grooms cake at our wedding. Now this delicious treat is made for the love of my life for every birthday, father's day and anniversary. I will be posting a recipe this week that I will be trying for the first timefromme folder of untried recipies, but in light of my 10 year anniversary today, I thought I'd share this one with you.
Ingredients:
1 1/2 cup sugar
3 large eggs
1 cup vegetable oil
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 tsp vanilla
2 cups all purpose flour
3 cups shredded carrots
1 cup coursely chopped nuts
Cream Cheese frosting
1. Heat oven to 350. Grease bottom and sides of rectangular pan, 13x9x2 inches, or 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
2. Mix sugar,oil, eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.
3. Bake rectangle 40-45 minutes, rounds 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
4. Frost rectangle or fill and frost layers with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
1 (8 oz) package cream cheese, softened
1/4 cup stick margerine or butter, softened
2 tsp milk
1 tsp vanilla
4 cup powered sugar
1. Beat cream cheese, margerine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cuo at a time, until smooth and spreadable.
Frosts one 13x9 inch cake or one 8 or 9 inch 2 layer cake. Refridgerate any remaining frosting.
Note: vegetable oil spreads not recommended.
Add 2 ounces unsweetened baking chocolate, melted and cooled with margerine to make chocolate frosting.
Ingredients:
1 1/2 cup sugar
3 large eggs
1 cup vegetable oil
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 tsp vanilla
2 cups all purpose flour
3 cups shredded carrots
1 cup coursely chopped nuts
Cream Cheese frosting
1. Heat oven to 350. Grease bottom and sides of rectangular pan, 13x9x2 inches, or 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
2. Mix sugar,oil, eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.
3. Bake rectangle 40-45 minutes, rounds 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
4. Frost rectangle or fill and frost layers with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
1 (8 oz) package cream cheese, softened
1/4 cup stick margerine or butter, softened
2 tsp milk
1 tsp vanilla
4 cup powered sugar
1. Beat cream cheese, margerine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cuo at a time, until smooth and spreadable.
Frosts one 13x9 inch cake or one 8 or 9 inch 2 layer cake. Refridgerate any remaining frosting.
Note: vegetable oil spreads not recommended.
Add 2 ounces unsweetened baking chocolate, melted and cooled with margerine to make chocolate frosting.
Thursday, July 29, 2010
Chocolate-Peanut Butter Cake with Baby Ruth Frosting Week 1
Ingredients:
1 package chocolate cake mix
1 cup creamy peanut butter
6 (2.1 oz) Baby Ruth candy bars, chopped
1/2 cup (1 stick) butter or margerine
1 cup evaporated milk
1 cup granulated sugar
1 cup sweetened flaked coconut (optional...I opted in for mine)
1/2 cup dry-roasted peanuts, chopped
2 large egg yolks
Directions:
Preheat oven to 350. Lightly grease and flour 13x9 inch baking pan.
Preparecake batter mix according to package directions, adding peanut butter before mixing. Pour into prepared pan.
Bake for 30 to 40 minutes or until tooth pick inserted into center comes out clean. Cool completly in pan on wire rack.
Place chopped Baby Ruth and butter in medium, heavy duty saucepan. Cook over low heat, stirring frequently,until Baby Ruth is melted. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby Ruth mixture. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Cool in refrigerator for 30 minutes, stir.
Frost cake with Baby Ruth frosting. Refrigerate cake until ready to serve.
1 package chocolate cake mix
1 cup creamy peanut butter
6 (2.1 oz) Baby Ruth candy bars, chopped
1/2 cup (1 stick) butter or margerine
1 cup evaporated milk
1 cup granulated sugar
1 cup sweetened flaked coconut (optional...I opted in for mine)
1/2 cup dry-roasted peanuts, chopped
2 large egg yolks
Directions:
Preheat oven to 350. Lightly grease and flour 13x9 inch baking pan.
Preparecake batter mix according to package directions, adding peanut butter before mixing. Pour into prepared pan.
Bake for 30 to 40 minutes or until tooth pick inserted into center comes out clean. Cool completly in pan on wire rack.
Place chopped Baby Ruth and butter in medium, heavy duty saucepan. Cook over low heat, stirring frequently,until Baby Ruth is melted. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby Ruth mixture. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Cool in refrigerator for 30 minutes, stir.
Frost cake with Baby Ruth frosting. Refrigerate cake until ready to serve.
Julie And Julia
So, here I am at almost the end of summer, and I have done SO much! We've been to Garden of the Gods, Colorado National Monument in Fruita, CO, Mt. Princeton, St. Elmo, Amarillo, Beulah, San Isabel, even heading to Kansas next week, but through it all I have had one regret.... I didn't plant my usual garden of tomatoes, jalepenos, yellow squash and ZUCCHINI! And after recieving a recipe for Zucchini Brownies last year, I've been really wanting to have zucchini on hand. Oh sure, the thought has crossed my mind several times "just buy some at the store" but never simutaneously when I'm actually at the store! But then it happened, my dear friend had a bag of these beautiful green vegetables and she just gave them to me:) (Thank you, Joy!) So, then there I was searching for the recipe in a file folder of poorly filed recipes that I've collected through the years...some given to me from friends, much like the zucchini brownie recipe, some given to me by family, like my Grandma who was hands down the best cook ever, and some that I had collected myself from various magazines, newspapers or internet. As I sifted through the different shaped pieces of paper with widely different recipes on it, it dawned on me that I haven't even tried HALF of these recipes! What a travesty! My Grandmother was ALWAYS clipping recipes from magazines and newspapers, and up until she became weaker and older, she actually tried what she clipped. Then, when she could no longer make them herself, she started sending them on to others, like me. And I know she would have wanted me to at least try them! Not just stuff them in a file folder and shove them in my cabinet. That's when it hit me....these recipes DO deserve a chance! And at the risk of sounding very "Julie and Julia", I have decided to dust off one of these recipes each week and prepare them. I will then in turn, share my recipe with whomever decides to read my blogs! So without further ado, I give you the recipe that started this whole ordeal....Zucchini Brownies! Happy Eating!!
Zucchini Brownies
from: Michelle Wheeler
Mix: 2 cups grated zucchini, 1/3 cup oil, 1/2 cup water and 2 tsp vanilla
Add: 1 1/4 cup sugar, 1/2 cup cocoa, 2 cups white flour, 1 tsp salt, 1 1/2 tsp baking soda
Mix well and spread in greased 9x13 pan. Bake at 350 for 25-30 minutes. Cool completely.
Frosting: Melt 5tbsp margerine
Add: 1 cup sugar, 1/3 cup milk
Bring to boil. Boil 1 minute without stirring. Stir in 1/2 package of chocolate chips. Spread over brownies and ENJOY!
Zucchini Brownies
from: Michelle Wheeler
Mix: 2 cups grated zucchini, 1/3 cup oil, 1/2 cup water and 2 tsp vanilla
Add: 1 1/4 cup sugar, 1/2 cup cocoa, 2 cups white flour, 1 tsp salt, 1 1/2 tsp baking soda
Mix well and spread in greased 9x13 pan. Bake at 350 for 25-30 minutes. Cool completely.
Frosting: Melt 5tbsp margerine
Add: 1 cup sugar, 1/3 cup milk
Bring to boil. Boil 1 minute without stirring. Stir in 1/2 package of chocolate chips. Spread over brownies and ENJOY!
Subscribe to:
Posts (Atom)