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.
Sunday, August 29, 2010
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.
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