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Post by kidsandpets on Feb 1, 2015 21:57:41 GMT -5
Apple Bars by munchkinhead425
1/2 c margarine
1 C sugar
1 Egg beaten
1/2 tsp baking soda
1/2 tsp cinnamon (I added more because I like it)
1 1/2 C flour
2 C raw apples (again I added more because I had lots. I used 1 big apples)
Cream together margarine and sugar. Add egg and dry ingredients then stir in apples. Put in 9x12 inch cake pan
Topping
1/2 C brown sugar
1/2 tsp cinnamon
1/2 c walnuts (which I didn't have so I didn't use)
Sprinkle topping over bars. Bake in 350 oen for 20-30 minutes. Cool.
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Post by kidsandpets on Feb 1, 2015 21:58:00 GMT -5
Pinapple Bars by DDofEve Crust: 2 cups all purpose flour 2/3 cup of powdered sugar 1 cup margarine Combine sugar and flour, cut in margarine until mixture is crumbly. Press on the bottom of a 9x13 pan. Bake for 15 min. at 350 degrees. Filling: 1 can of crushed pineapple, drained 4 eggs 3/4 cup of brown sugar 1/3 cup of all purpose flour 2 cups of coarsely chopped nuts- slivered almonds or pecans Combine pineapple, eggs, sugar and pineapple. Stir in nuts. Pour over partially baked crust. Bake in 350 oven for 30-35 min. Cool completely and cut into bars. YUMMY Resurrection Day Dessert! __________________ Chantell aka Leighfluver and Deardaughterofeve "If you want to live like no one else, live like no one else..."~Dave Ramsey and if ya wanna check it... www.myspace.com/leighfluver |
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Post by kidsandpets on Feb 1, 2015 21:58:21 GMT -5
Reeses' Peanut Butter Brownie Bites by DDofEve One package brownie mix, prepped according to package directions (short of baking) Mini muffin tins bag of Mini Reese's pb cups opened and foil and cup liner taken off fill your muffin cups with raw brownie mix and bake 20 min until puffed and dry looking. At the end of the bake time, place one pb cup in the middle of each well inside the baked brownie. Let cool enough to eat. Enjoy! Oh are you gunna love these! I do this with peanut butter cookie dough. I dislike pb, but these, for some reason, I LOVE! __________________ Chantell aka Leighfluver and Deardaughterofeve "If you want to live like no one else, live like no one else..."~Dave Ramsey and if ya wanna check it... www.myspace.com/leighfluver |
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Post by kidsandpets on Feb 1, 2015 21:58:43 GMT -5
10 minute chocolate/caramel turtles by Margie
Default 10 minute Chocolate/Caramel "Turtles" that are Yummalicious!
EASY PRETZEL TURTLES
50 miniature salted pretzels (traditional shape)
50 milk-chocolate caramel center candies (Rolo candies work GREAT)
50 pecan halves
Preheat oven to 200 degrees. Spread pretzels on ungreased cookie sheet. Top each with one candy. Place cookie sheet in oven for 2 to 2 ½ minutes, or until candies have softened. Remove from oven and top (I smoosh them onto the Rolo) each slightly softened candy with a pecan half. Allow to set up in the refrigerator and then store in a tightly sealed container. Serve at room temperature and enjoy!!
__________________
In Friendship,
Margie
Homeschool mom to Three Great Gals (ages 11, 9 and 8) and Wife to One Great Man!
Edit/Delete Message
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Post by kidsandpets on Feb 1, 2015 21:59:00 GMT -5
Vanilla Ice Cream (Custard Based) by LadyDerelictContent
Custard made with egg yolk and cream is the traditional base for excellent wholesome ice cream. Below is the classic Vanilla Ice Cream from which we base our commercial recipe, but if you omit the vanilla, you can use the custard base with many different flavourings.
Makes approximately 3 pints
8 egg yolks
8 oz / 200g caster sugar
1 pint / 600 ml milk
1 pint / 600 ml double cream
4 teaspoons real vanilla essence (or to taste)
Pour the milk in a saucepan and slowly heat it to boiling point. In a bowl beat the egg yolks and sugar together and then still beating, pour over the milk. Return the mixture to the pan and stirring constantly, heat it until the mixture forms a film on the back of a wooden spoon. Do not let it boil or it will separate. Remove the pan from the heat, leave it until cold then stir in the cream and vanilla essence.
Vicki
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Post by kidsandpets on Feb 1, 2015 21:59:15 GMT -5
Pavlova by deardaughterofeve
here is a recipe I got from a lady in New Zealand. It has never failed me.
Preheat oven to 450 F.
5 egg whites
1 1/2 cups sugar
1/2 tsp cream of tartar
pinch of salt
1 tsp vanilla
Beat egg whites and salt until frothy. Add cream of tartar and beat to a stiff foam. Add sugar 1 tsp at a time and beat until sugar is very stiff and sugar is dissolved. Fold in vanilla
Spread in a buttered 9x 13 pan
Put in the oven and turn the oven off. Leave it in there overnight
Hours before serving, spread with 1 pint cool whip and refrigerate for several hours. Top with fresh fruit-pineapple is my favorite and serve!
Chantell
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Post by kidsandpets on Feb 1, 2015 21:59:32 GMT -5
Chocolate Ganache by deardaughterofeve
Make the ganache before making the cupcakes. While it cools, prepare and bake the cupcakes; when the cupcakes are cooled, the ganache will be ready to be whipped and used. If you prefer, you may opt not to whip the ganache. The frosting will be more dense and slightly smaller in amount. Bittersweet, milk, or white chocolate can be substituted for the semisweet chocolate. If you own two standing mixer bowls, use one instead of the medium bowl mentioned in step 1; the ganache can then be made, chilled, and whipped in the same bowl. The second mixer bowl will be needed to make the cupcakes. This recipe can be doubled.
Makes about 2 cups, enough for 12 cupcakes 1 cup heavy cream
8 ounces semisweet chocolate , chopped
A small flat spatula, sometimes called an icing spatula, is the best tool for spreading the chocolate ganache frosting.
1. Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
2. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
Chantell
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Post by kidsandpets on Feb 1, 2015 21:59:54 GMT -5
Orange Dessert Ideas by MrsD
You could put orange chunks in a fluffy dessert. You know, those desserts made w/ whipped cream cheese or Cool Whip & gelatin. You could also use them in a fruit salad or alone w/ marshmellow dressing.
Marshmellow dressing: Whip together 8oz cream cheese, 1 small jar marshmellow cream & 1tsp of vanilla. Blend into fruit just b/4 serving. Or, refrigerate & use as a dip.
Fluffy dessert #1:
1 (3oz) box orange Jell-O
1 box vanilla instant pudding
1 box tapioca pudding
3C. cold milk
1 sm can mandarin oranges (substitute fresh oranges)
8oz. whipped topping
Cook Jell-O according to pkg directions. Add pudding mixes & milk; stir until thick. Add oranges. Fold in whipped topping. Refrigerate.
1pkg (6oz) orange gelatin
2C boiling water
6oz cream cheese, softened
14oz can sweetened condensed milk
8oz carton frozen whipped topping, thawed
(your oranges)
In a bowl, dissolve gelatin in water. In another bowl, beat cream cheese with an electric mixer until fluffy. Gradually blend in hot gelatin mixture, beating on low speed until smooth. Mix in condensed milk. Fold in whipped topping. Fold in your oranges. Transfer to serving dish & refrigerate a few hours til firm.
HTH!
Free Indeed~
Becky
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Post by kidsandpets on Feb 1, 2015 22:00:54 GMT -5
Southern Banana Pudding (by Flautista)
It's just like Mom used to make (except for the one time she forgot to put in sugar ).
3/4 cup sugar, divided
3 tbsp cornstarch
dash of salt
2 cups milk
4 eggs, separated
1 tbsp butter or margarine
1 tsp vanilla extract
40 to 45 vanilla wafers, divided
2-3 bananas sliced, divided
Preheat oven to 400°F. In medium saucepan combine 1/2 cup sugar, cornstarch and salt; gradually add milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Continue to boil 1 minute, stirring constantly. Remove from heat.
Place egg yolks in medium bowl; gradully stir in half of milk mixture. Return mixture to saucepan. Cook over medium heat until mixture returns to a boil, stirring constantly. Continue to boil 1minute, stirring constantly. Remove from heat. Add butter and extract, mixing well.
In greased 1½-quart baking dish layer half of wafers, bananas and pudding. Repeat layers.
In medium bowl beat egg whites to soft peak. Gradually add remaining 1/4 cup sugar, beating until stiff. Spread over pudding. Bake 5 to 7 minutes or until golden brown. Garnish with wafers and banana slices, if desired. Serve warm or chilled.
__________________
Love and blessings,
Linda (formerly Linderlou)
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Post by kidsandpets on Feb 1, 2015 22:01:11 GMT -5
Cream puffs by mamamunchkin
Cream puffs are easy. I make the batter for the puffs... recipe like this one.
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Preheat oven to 450 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake 10 minutes
Turn oven down to 250.
Bake for 20 to 25 minutes in the oven, until golden brown. Centers should be dry.
Then I mix up some pudding (I use cook and serve, but have used instant) in either chocolate or vanilla and pipe it into the cool shells. Then I stick them in the freezer because I like them slightly frozen. I make mini ones so I can pop the whole thing in my mouth.
__________________
steph
"If you want your children to turn out well, spend twice as much time with them, and half as much money." --Abigail Van Buren
Munchkin Wife to wonderful husband
Mama to two beautiful boys
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Post by kidsandpets on Feb 1, 2015 22:01:21 GMT -5
Mini Cheese Cakes (by MommaK)
16 oz. Cream cheese
¾ C. Sugar
2 eggs
1 tsp. Vanilla
1 tsp. Lemon juice
Vanilla wafers
24 muffin tin liners
Pie Filling (cherry, blueberry)
Whip cream cheese, sugar, eggs, vanilla and lemon juice.
Fill muffin tins 2/3 full
Bake for 15 minutes @ 375.
Cool and then top with pie filling and chill.
__________________
♥Kimberly♥
♥Strength and dignity are her clothing and she smiles at the future.♥
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Post by kidsandpets on Feb 1, 2015 22:02:05 GMT -5
Sarah's Almost Perfect Brownies! (by footballbella) you'll need: -1 box of basic fudge brownie mix -3 eggs -1/4 cup water -1/2 cup canola oil -3/4 cup mini marshmallows or 1/2 cup marshmallow creme -1/2 cup creamy peanut butter -1/2 cup chocolate chips or butterscotch chips or white chocolate chips -(optional but if you add them you make it soo not my perfect brownie ): 1/3 cup chopped walnuts preheat oven to 350 degrees spray 13x9 baking dish with spray oil 1. Mix brownie mix, eggs, water, oil together in a mixing bowl 2. Spread into 13x9x2 pan 3. Place marshmallows in mircowave for 30-45 seconds...or until pourable. Pour on top of brownie batter in pan. 4. Place creamy peanut butter in mircowave for 15-25 second or until pourable. Pour on top of brownie batter in pan. 5. use butter knife to swirl around PB and marshmallow into the mix. 6. sprinkle chocolate chips all over the brownie batter mixture. 7. Bake for 28-32 minutes or until toothpick comes out of center clean. 8. Cool then cut into squares. Store in airtight container. For a fun option top with sprinkles or more chocolate chips or mini marshmallows as soon as the brownies are out of the oven and before it begins to cool. __________________ ~*~Got Candles! I do! www.partylite.biz/sarahparty~*~ |
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Post by kidsandpets on Feb 1, 2015 22:02:27 GMT -5
Not Yo' Mama's Banana Pudding by 1joyfulbelle
2 packages of Pepperidge Farm cookies (I used double chocolate Milano ones)
6 bananas sliced
12 ounces cool whip, thawed
14 ounce can of sweetened condensed milk
5 ounce package of French Vanilla instant pudding
8 ounces cream cheese softened
2 cups milk
Take a 9x11 baking dish and line the bottom with one of the packages of cookies. Then make a layer of sliced bananas. Mix the instant pudding mix with the milk until smooth. In another bowl, beat the softened cream cheese with the sweetened condensed milk until smooth. Fold in the cool whip. Then mix the pudding in. Spread mixture over the top of the bananas and cookies. Put the second package of cookies on the top. Refridgerate. This recipe comes from the cookbook "The Sonny Carter Elementary School Cookbook"
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Post by kidsandpets on Feb 1, 2015 22:02:41 GMT -5
Cinnamon Cream Cheese Squares
From Country Woman
SERVINGS 36
CATEGORY: Dessert
METHOD: Baked
PREP: 15 min.
COOK: 30 min.
TOTAL: 45 min.
INGREDIENTS
2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1/4 cup butter, melted
1 teaspoon ground cinnamon
DIRECTIONS
Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough.
Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares. Yield: about 3 dozen.
Recipe from Taste of Home website: Link
__________________
~Angie~
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Post by kidsandpets on Feb 1, 2015 22:02:54 GMT -5
Special Cheese Cake by 1joyfulbelle (Betty)
1 box brownie mix
1/2 cup water
1 egg
Mix until smooth.
3 8 oz packages cream cheese, softened
1 cup sugar
3 eggs
1/2 teaspoon vanilla
Beat the cream cheese and other three ingredients until smooth.
1/4 chocolate chips
Grease a nine inch springform pan. Pour 1/3 of the brownie mixture in bottom of the pan. Pour all of the cream cheese mixture into the pan. Sprinkle with the chocolate chips. Spread the remainder of the brownie mixture over the top evenly.
Bake for 1 hour at 350 degrees. It is a good idea to set the springform pan on another pan lined with aluminum foil in case the brownie mixture oozes out of the cracks. I had this problem, so I had to clean things up and then try again with a pan underneath.
Cool completely in pan, then remove side of pan and wrap and refridgerate.
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