Ingredients:
2/3 cup shortening
1-1/2 cups firmly packed light brown sugar
1 Tbsp water
1 tsp vanilla
2 eggs
1-1/2 cups all-purpose flour
1/3 unsweetened baking cocoa
1/4 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)
Method:
1. Heat oven to 375 degrees.
2. Combine shortening, light brown sugar, water and vanilla in a large mixing bowl.
3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.
5. Stir in chocolate chips.
6. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
7. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE.
8. Cool on baking sheet 2 minutes. Place sheets of foil on coutertop. Remove cookies to foil to cool completely. Number of servings: 3 Dozen Cookies
Wednesday, July 29, 2009
Cinnamon Meltaway Cookies
Ingredients:
1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 tsp vanilla extract
1 Tbsp honey
2 1/3 cup flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup cinnamon chips
Method:
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradully to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.
Number of servings: 24
1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 tsp vanilla extract
1 Tbsp honey
2 1/3 cup flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup cinnamon chips
Method:
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradully to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.
Number of servings: 24
Honey Bun Cake
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour, 5 Minutes
Yields: 12 Servings
INGREDIENTS:
1 box yellow supermoist cake mix (Betty Crocker)
2/3 cup vegetable oil
4 eggs
1 container (8oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
DIRECTIONS:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
Cook Time: 50 Minutes
Ready In: 1 Hour, 5 Minutes
Yields: 12 Servings
INGREDIENTS:
1 box yellow supermoist cake mix (Betty Crocker)
2/3 cup vegetable oil
4 eggs
1 container (8oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
DIRECTIONS:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
Parmesan Baked Potatoes
6 Tbsp butter, melted
3 Tbsp grated Parmesan Cheese
8 Medium unpeeled red potatoes (about 2 ¾ pounds), halved lengthwise
Pour melted butter into a 13” x 9” x 2” baking pan. Sprinkle parmesan cheese over butter. Place the potatoes with cut side down over cheese. Bake, uncovered, at 400 degrees for 40-45 minutes or until tender.
Makes 8 servings
3 Tbsp grated Parmesan Cheese
8 Medium unpeeled red potatoes (about 2 ¾ pounds), halved lengthwise
Pour melted butter into a 13” x 9” x 2” baking pan. Sprinkle parmesan cheese over butter. Place the potatoes with cut side down over cheese. Bake, uncovered, at 400 degrees for 40-45 minutes or until tender.
Makes 8 servings
To Die For Warm Apple Cake
Serve this yummy apple upside-down cake warm from the oven.
Prep Time: 30 Minutes
Start to Finish: 1 hr 25 min
Makes: 15 Servings
Cake
½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
¼ teaspoon apple pie spice
Topping
2/3 cup Betty Crocker Whipped Fluffy white frosting (from 12oz container)
½ cup frozen (thawed) whipped topping
Caramel topping
1. Heat oven to 350oF. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from plan. Place heatproof serving platter upside down on plan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
Nutritional Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g
** Ok, so the title is actually "Warm Apple Cake" but once you taste it you will understand why I added the "To Die For"!!!
Prep Time: 30 Minutes
Start to Finish: 1 hr 25 min
Makes: 15 Servings
Cake
½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
¼ teaspoon apple pie spice
Topping
2/3 cup Betty Crocker Whipped Fluffy white frosting (from 12oz container)
½ cup frozen (thawed) whipped topping
Caramel topping
1. Heat oven to 350oF. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from plan. Place heatproof serving platter upside down on plan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
Nutritional Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g
** Ok, so the title is actually "Warm Apple Cake" but once you taste it you will understand why I added the "To Die For"!!!
Pumpkin Dip
2 c. Pumpkin Puree
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg
Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.
**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg
Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.
**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!
Creamy Peanut Butter Fudge
4 c. White Sugar
1 c. Light Brown Sugar
½ c. Butter
1 (12oz) can Evaporated Milk
1 (16 oz) Jar Peanut Butter
1 (7oz) Jar Marshmallow Crème
1 tsp. Vanilla Extract
Grease 9 x 13 baking dish.
In medium saucepan over medium heat, combine sugar, brown
sugar, butter and evaporated milk. Bring to a boil, stirring
constantly, and boil for 7 minutes. Remove from heat; stir in
marshmallow crème until well incorporated and melted. Stir
in peanut butter and vanilla until smooth; spread in prepare pan.
Let cool before cutting into squares.
** This fudge is a hit EVERY time I make it!!
1 c. Light Brown Sugar
½ c. Butter
1 (12oz) can Evaporated Milk
1 (16 oz) Jar Peanut Butter
1 (7oz) Jar Marshmallow Crème
1 tsp. Vanilla Extract
Grease 9 x 13 baking dish.
In medium saucepan over medium heat, combine sugar, brown
sugar, butter and evaporated milk. Bring to a boil, stirring
constantly, and boil for 7 minutes. Remove from heat; stir in
marshmallow crème until well incorporated and melted. Stir
in peanut butter and vanilla until smooth; spread in prepare pan.
Let cool before cutting into squares.
** This fudge is a hit EVERY time I make it!!
Garlic/Onion Dip
8 oz Cream Cheese (soft)
16 oz Cottage Cheese
Onion and/or Garlic Powder to taste
Mix ingredients well and serve with pretzels or
chips.
**If you leave the finished dip in the refrigerator overnight, it will taste better!
16 oz Cottage Cheese
Onion and/or Garlic Powder to taste
Mix ingredients well and serve with pretzels or
chips.
**If you leave the finished dip in the refrigerator overnight, it will taste better!
Homemade Brownies
1 c. Cocoa
4 Eggs
2 Tbsp Shortening
1 c. Flour
½ lb. Butter (2 sticks)
1 tsp. Baking Powder
2 c. Sugar
1 tsp. Vanilla
Melt chocolate & butter together. Beat eggs & sugar;
add flour and baking powder. Mix well, then add
chocolate mixture. Add vanilla. Bake at 350 degrees
For 30 minutes.
4 Eggs
2 Tbsp Shortening
1 c. Flour
½ lb. Butter (2 sticks)
1 tsp. Baking Powder
2 c. Sugar
1 tsp. Vanilla
Melt chocolate & butter together. Beat eggs & sugar;
add flour and baking powder. Mix well, then add
chocolate mixture. Add vanilla. Bake at 350 degrees
For 30 minutes.
Pumpkin Bread
1 tsp. Nutmeg
3 c. Sugar
4 Eggs
1 tsp. Cinnamon
1 c. Oil
1 tsp. Salt
Mix the above ingredients. Combine the water
and baking soda, then add all below ingredients
to the mixture.
1 c. Pumpkin
3 c. Flour
¾ c. Water
2 tsp. Baking Soda
Grease & Flour three 1 lb. coffee cans. Bake at
350 degrees for 1 hour. Remove & cool
completely.
**I prefer my pumpkin bread plain, but you can also add walnuts or raisins. And I highly recommend trying the pumpkin bread warm with butter!!
3 c. Sugar
4 Eggs
1 tsp. Cinnamon
1 c. Oil
1 tsp. Salt
Mix the above ingredients. Combine the water
and baking soda, then add all below ingredients
to the mixture.
1 c. Pumpkin
3 c. Flour
¾ c. Water
2 tsp. Baking Soda
Grease & Flour three 1 lb. coffee cans. Bake at
350 degrees for 1 hour. Remove & cool
completely.
**I prefer my pumpkin bread plain, but you can also add walnuts or raisins. And I highly recommend trying the pumpkin bread warm with butter!!
Cinnamon Praline Cookies
1 ½ c. Flour
½ tsp. Salt
1 ¼ c. Packed Brown Sugar
½ tsp. Baking Powder
½ c. Butter, softened
¼ tsp. Baking Soda
1 tsp. Ground Cinnamon
1 Egg
1 ½ tsp. Vanilla
½ c. Chopped Pecans
Heat oven to 350 degrees. Beat all ingredients
except pecans on low speed until blended (dough
will be stiff). Stir in pecans. Shape dough into
1 ¼ inch balls. Placed on ungreased cookie sheet.
flatten to ¼ inch thickness with bottom of a glass
dipped in sugar.
Bake 8-10 minutes or until golden brown. Cool
slightly; remove from cookie sheet.
Makes about 3 ½ dozen.
½ tsp. Salt
1 ¼ c. Packed Brown Sugar
½ tsp. Baking Powder
½ c. Butter, softened
¼ tsp. Baking Soda
1 tsp. Ground Cinnamon
1 Egg
1 ½ tsp. Vanilla
½ c. Chopped Pecans
Heat oven to 350 degrees. Beat all ingredients
except pecans on low speed until blended (dough
will be stiff). Stir in pecans. Shape dough into
1 ¼ inch balls. Placed on ungreased cookie sheet.
flatten to ¼ inch thickness with bottom of a glass
dipped in sugar.
Bake 8-10 minutes or until golden brown. Cool
slightly; remove from cookie sheet.
Makes about 3 ½ dozen.
Ginger Snaps
2 ¼ c. Flour
1 tsp. Baking Soda
1 c. Packed Brown Sugar
1 tsp. Ground Ginger
¾ c. Shortening (butter flavored)
1 tsp. Ground Cinnamon
¼ c. Grandma’s Molasses
1 tsp. Ground Cloves
1 Egg
¼ c. Sugar
In large mixing bowl place about half the flour. Add the
brown sugar, shortening, molasses, egg, baking soda,
ginger, cinnamon & cloves. Beat with and electric
mixer on medium to high until thoroughly combined,
scraping the sides of the bowl occasionally. Beat in
remaining flour.
Shape dough into 1” balls. Roll the balls in sugar to
coat. Place balls 2” apart on ungreased cookie sheets.
Bake in a 375 degree oven for 8 – 10 minutes or until
edges are set & tops are cracked. Cool on cookie sheet
for 1 minute. Remove cookies & cool on wire racks.
Makes about 48
1 tsp. Baking Soda
1 c. Packed Brown Sugar
1 tsp. Ground Ginger
¾ c. Shortening (butter flavored)
1 tsp. Ground Cinnamon
¼ c. Grandma’s Molasses
1 tsp. Ground Cloves
1 Egg
¼ c. Sugar
In large mixing bowl place about half the flour. Add the
brown sugar, shortening, molasses, egg, baking soda,
ginger, cinnamon & cloves. Beat with and electric
mixer on medium to high until thoroughly combined,
scraping the sides of the bowl occasionally. Beat in
remaining flour.
Shape dough into 1” balls. Roll the balls in sugar to
coat. Place balls 2” apart on ungreased cookie sheets.
Bake in a 375 degree oven for 8 – 10 minutes or until
edges are set & tops are cracked. Cool on cookie sheet
for 1 minute. Remove cookies & cool on wire racks.
Makes about 48
Puppy Chow
Ingredients:
6 c. Chex Cereal
16 oz. Chocolate Chips
¼ c. Peanut Butter
1 c. 10x Sugar
Directions:
Melt chocolate & peanut butter together.
Add cereal to chocolate mixture and stir.
Add sugar in plastic ziploc bag then spoon chocolate cereal mixture into ziploc bag.
Shake the bag until cereal is well coated.
6 c. Chex Cereal
16 oz. Chocolate Chips
¼ c. Peanut Butter
1 c. 10x Sugar
Directions:
Melt chocolate & peanut butter together.
Add cereal to chocolate mixture and stir.
Add sugar in plastic ziploc bag then spoon chocolate cereal mixture into ziploc bag.
Shake the bag until cereal is well coated.
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