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Post by kidsandpets on Feb 1, 2015 22:03:23 GMT -5
baked rice pudding... (by emyanne)
OLD FASHIONED RICE PUDDING
1/2 c. uncooked rice
1/2 c. sugar
1/2 tsp. salt
4 c. milk
cinnamon
raisins or other dried fruit if desired
Mix ingredients. Bake 2 hours in a buttered baking dish, covered, at 325 degrees until the rice has softened; uncover, brown slightly.
i have doubled, tripled and even quadrupled this recipe and it turns out fine. i stir it every 30 to 40 minutes and sometimes add a little more milk if the rice isn't softened after 2 hours.
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Post by kidsandpets on Feb 1, 2015 22:03:45 GMT -5
Pineapple Pudding (by BCatherine)
I made this up one day ~ my family loves it.
Pineapple Pudding
1 (16 oz.) container Sour Cream
1 can crushed pineapple
2 boxes (3.4 oz.) vanilla pudding
4 Tablespoons sugar
1 box Vanilla Wafers (I use reduced fat 'Nilla Wafer brand) (The reduced fat are crunchier so they stand up to being in the pudding better to me).
Mix everything but the vanilla wafers together in bowl. (Don't make the pudding according to the pkg. directions, just add mix it in dry with the other ingredients).
In a pretty glass bowl (so you can see the layers), layer the pudding mixture with the vanilla wafers. Let it chill for several hours.
__________________
I know my Redeemer lives.
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Post by kidsandpets on Feb 1, 2015 22:03:56 GMT -5
Cheese Fondue (by BCatherine)
I originally got this off of allrecipes.com. It can easily be cut in half, unless you are feeding a large crowd.
Cheese Fondue
2 cups milk
1 Tablespoon Worcestershire sauce
2 teaspoons ground, dry mustard
1 clove garlic, peeled and crushed
3 Tablespoons all-purpose flour
6 cups shredded cheddar cheese (although I like to use a mix of swiss and cheddar).
In medium saucepan over low heat, mix together milk, worcestershire sauce, dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in cheese. Continue heating until all the cheese has melted. Keep warm in a fondue dish.
__________________
I know my Redeemer lives.
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Post by kidsandpets on Feb 1, 2015 22:04:23 GMT -5
Orange Brownies (by BCatherine)
This is Paula Deen's recipe and it is delicious
Orange Brownies
1 and 1/2 cups all-purpose flour
2 cups sugar
1 tsp. salt
2 sticks butter, softened
4 eggs
2 tsps. pure orange extract
1 tsp. grated orange zest
Frosting Ingredients
1 (8 oz.) pkg. cream cheese, softened
4 Tablsp. softened butter
16 oz. confectioners sugar
2 Tblsp. orange zest
2 Tblsp. orange juice
(I add a little bit of almond extract too, but that's not in the original recipe).
Frosting Directions:
Whip butter and cream cheese together w/ mixer. Gradually beat in confectioners sugar until combined and smooth. Beat in orange zest and juice.
Brownie directions:
Preheat oven to 350, grease 13X9X2" pan
Stir together flour, sugar and salt in a bowl. Add butter, eggs, orange extract and zest. Using electric mixer beat until well blended. Pour into prepared pan and bake for 30 min. or until light golden brown and set. Allow to cool and pierce entire pan w/ fork. Spread the orange cream cheese frosting over completely cooled brownies.
(I don't do the fork prick thing. I cool them and cut them into squares before icing, then I put them on a pretty dish and I drizzle the frosting all over them (hitting the dish with it some too b/c I think it's pretty that way), then I chill a little to let the frosting set up).
__________________
I know my Redeemer lives.
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Post by kidsandpets on Feb 1, 2015 22:04:40 GMT -5
ritz toffee (by Ten From Him)
Ingredients
1 box of Ritz crackers
1 can of Eagle Brand Sweetened Condensed Milk
1 bag of Skor Chip pieces (or Heath)
1 tub of ready made chocolate icing
Directions
Crush the crackers well and put in a bowl, pour in the Eagle Brand milk and 3/4 of the bag of Skor pieces.
Mix well and press into an oblong pan.
Bake at 300 degrees for 15 minutes.
Cool completely and spread with icing.
Take the remainder of Skor pieces and sprinkle over the icing.
Cut and enjoy.
__________________
Hugs,
Beth
formerly EightisEnuf
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Post by kidsandpets on Feb 1, 2015 22:05:18 GMT -5
by StillJulie
just got this recipe in my inbox from Kraft...
What You Need!
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed
Make It!
MIX chocolate and extract.
DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.
Kraft Kitchens Tips
Chocolate-Peanut Butter "Cookies"
Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate.
__________________
Julie
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Post by kidsandpets on Feb 1, 2015 22:05:39 GMT -5
Novia Scotia Treats from Northpole.com/kitchen/cookbook (by khbmom)
Ingredients
2 sleeves of Ritz Crackers
6 ounces of Nestle's Tollhouse Morsels
8 ounces of condensed milk
Directions
Grease 9x9 inch pan. Crumble Ritz crackers in a bowl. Mix in morsels and condensed milk. Spread in pan. Bake 25 minutes in oven at 350 degrees. Allow to cool, then cut into pieces and enjoy.
Ritz Treats (no idea of the real name)from Bramwell, WV Christmas tour
1 Can Eagle Brand milk
8 oz chopped dates
1 cup chopped pecans
Cook above until thick, spread on Ritz crackers, bake at 250, 5 minutes and cool.
Top with 6oz cream cheese, 2 1/2 cups powdered sugar, milk (just enough to mix) Mix and spread on cooled Ritz.
They are really good - I had forgotten all about both of these until I saw your post. Thanks for bringing back the memories, both of these are special to me.
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Post by kidsandpets on Feb 1, 2015 22:06:12 GMT -5
Found another recipe for Ritz (by Amy F in LA)
LEMON SWEETIES
1 1/2 packages (12 oz each) butter flavored crackers (Ritz)
1 can (16 oz) lemon-flavored ready-to-spread frosting
2 lbs, 10 oz vanilla flavored candy coating
1/4 tsp lemon flavored oil (used in candy making)
Place half of crackers (about 75) on waxed paper. Spoon frosting into a pastry bag fitted with a large round tip. Pipe about 1 tsp frosting onto each cracker. Place remaining crackers on top of frosting and press lightly. In a heavy medium saucepan, melt candy coating and lemon oil over low heat. Remove from heat. Place each cracker sandwich on a fork and dip into candy coating until covered. Place on waxed paper and allow candy coating to harden. Store in airtight container in a cool place.
Makes about 6 dozen sandwich cookies.
__________________
Grace to You!
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Post by kidsandpets on Feb 1, 2015 22:06:30 GMT -5
Whole wheat choc. chip oatmeal cookies - yumzy! (by Tracey)
These are the healthiest chocolate chip cookies I have ever made -- and they are absolutely awesome -- no complaints from anyone! I use organic whole wheat flour that I get from our local Farmer's Market. I do't have the money or time to grind my own. Now, these make a HUGE batch of about 80 cookies -- so feel free to cut it in half or something. We don't because we are a pretty large family. One batch lasts us about a week.
Also, yes, there is 3 cups of brown sugar -- and they are quite sweet -- so you might be able to bring that down a bit.
Oatmeal Chocolate Chip Cookies
1.5 c butter, softened
4 eggs
3 c packed brown sugar
2 tsp vanilla
5 c rolled oats
3 c whole wheat flour
1/2 c all-purpose flour
4 tsp baking soda
2 tsp salt
1.5 c semisweet choc chips
Beat together the butter, eggs, brown sugar, and vanilla. Add oats, flours, baking soda, salt, and choc chips. Bake at 325 degrees for 10-12 minutes. (Yes, my Kitchen Aid overflows a bit when I make this! But, it mixes pretty well.)
__________________
Tracey
Supervisor, Usborne Books & More
Love books?
Mother of five (13, 10, 7, 5, and 2)
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Post by kidsandpets on Feb 1, 2015 22:07:14 GMT -5
Creamy Lemon Crumb Squares by The Pioneer Woman
Creamy Lemon Crumb Squares
Prep Time: 15 Minutes Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
Link to recipe
__________________
~Angie~
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Post by kidsandpets on Feb 1, 2015 22:07:56 GMT -5
Sopapilla Cheesecake Dessert (goes well with a mexican themed meal) - by mom2two
Prep Time: 15 Minutes / Cook Time: 45 minutes / Ready In: 3 Hours
Submitted By: Shelley
Servings: 12
"Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert."
Ingredients:
3 (8 ounce) packages cream
cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll
dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds (I omitted the almonds)
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Link to recipe
__________________
~Angie~
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Post by kidsandpets on Feb 1, 2015 22:09:44 GMT -5
Cream Cheese Mints by ~ Mom2riandkayl
8 oz package cream cheese
2 lbs powdered sugar
a little mint flavoring (oil, not extract - you usually have to get it at a hobby place or a pharmacy)
Mix well. (If you don't have a kitchen aid you have to finish by hand.)
You can either use molds (roll balls, dip in sugar, press in mold, pop out) or just roll them in balls then press them with a fork (like peanut butter cookies).
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Post by kidsandpets on Feb 1, 2015 22:10:04 GMT -5
(From Good Housekeeping Cookbook) - by BCatherine
Chocolate Buttermilk Cake
2 cups all-purpose flour
1 cup unsweetened cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons vanilla extract
1 3/4 cups sugar
3/4 cup butter, softened (1 1/2 sticks)
3 large eggs
Preheat oven to 350.
Stir flour, cocoa, baking soda and salt in medium bowl with whisk.
In 2 cup liquid measuring cup, mix buttermilk and vanilla together. Set aside.
In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until creamy, about 3 min. Reduce speed to low, add eggs, one at a time. Add flour mixture alternately with buttermilk mixture beginning and ending with flour mixture. Beat until blended.
Pour batter into prepared pans. Bake until toothpick inserted in center comes out clean - 30-35 min. Cool in pans on wire racks 10 min. Invert onto wire racks to cool completely. Frost.
I have doubled this and made it in a half-sheet pan and it does well in that too. I usually make a cream cheese frosting for it.
It's always moist and dense at the same time (like a bakery cake ) And the chocolate flavor really comes through well.
(I'll copy this to the recipe board)
__________________
I know my Redeemer lives.
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Post by kidsandpets on Feb 1, 2015 22:10:27 GMT -5
Chocolate Chip Cheesecake (by 3kittymamma)
From Allrecipes.com
It is very easy and amazing!
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Directions
Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Footnotes
__________________
3KittyMama
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Post by kidsandpets on Feb 1, 2015 22:10:59 GMT -5
I hope this is in the right spot. (by Paliz)
"Heaven"
1 bag (11 oz) white chocolate wafers
1/2 cup Peanut butter
2 cups miniature marshmellows
4 cups rice krispies (although I have used cheerios in the past)
Melt the chocolate and peanut butter over low heat. Remove from heat and stir in mini marshmellows and cereal until coated. Spread into a greased 13 x 9 pan. Cool. Cut into squares and enjoy.
__________________
Liz
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