1 pkg (18 ½ oz) German choc cake mix
1 cup chopped pecans
1/3 cup and ½ cup evaporated milk, divided
¾ cup butter, melted
60 Vanilla caramels, unwrapped (one 14 oz pkg)
1 cup semisweet chocolate chips
Preheat oven to 350 degrees
In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half the batter into the bottom of a greased 9x13 pan Bake @ 350 for 8 minutes.
Meanwhile, put the caramels in a double boiler with 1/2 cup evaporated milk, and melt, stirring together until smooth. Pour over baked layer. Sprinkle on choc. Chips. Pour or press remaining batter on top of everything else. Return to oven and bake about 18 mins longer. Let cool before cutting into squares. Heed the name.
Tuesday, December 15, 2009
Strawberry Pull-apart Bread
1 large bag of frozen strawberries (or raspberries, Marion berries, etc.)
about ½ - 1 cup of honey
1 basic white bread recipe that makes 2 loaves
Pour bag of strawberries in a bowl and cover w/ honey. Use just enough honey to cover strawberries, but not too much that they’re swimming in honey. Set aside to let strawberries thaw. Prepare white bread according to recipe. Before putting in pans, lay dough out flat. Pour strawberries and honey over the dough. With a pizza or bread cutter, cut up dough in slices about an inch or two thick both vertically and horizontally so that the bread is cut into squares. Divide the dough into the two loaves and place in greased bread pans. Let rise and bake according to bread recipe. Keep an eye on the top of the bread as it will brown faster then the bread will cook. If the top looks done cover the loaves with foil and continue cooking. Drizzle Cream Cheese frosting over tops of bread loaves when they are done cooking and have cooled. It’s also good to dip the bread in the frosting as you eat it.
**You can make this exact same recipe but instead of Strawberries and honey, use garlic and butter. YUM.**
about ½ - 1 cup of honey
1 basic white bread recipe that makes 2 loaves
Pour bag of strawberries in a bowl and cover w/ honey. Use just enough honey to cover strawberries, but not too much that they’re swimming in honey. Set aside to let strawberries thaw. Prepare white bread according to recipe. Before putting in pans, lay dough out flat. Pour strawberries and honey over the dough. With a pizza or bread cutter, cut up dough in slices about an inch or two thick both vertically and horizontally so that the bread is cut into squares. Divide the dough into the two loaves and place in greased bread pans. Let rise and bake according to bread recipe. Keep an eye on the top of the bread as it will brown faster then the bread will cook. If the top looks done cover the loaves with foil and continue cooking. Drizzle Cream Cheese frosting over tops of bread loaves when they are done cooking and have cooled. It’s also good to dip the bread in the frosting as you eat it.
**You can make this exact same recipe but instead of Strawberries and honey, use garlic and butter. YUM.**
Ice cream birthday cake
1-2 packs of chocolate graham crackers
½ cup butter, melted
½ cup sugar
Cookies and cream ice cream
1 can hot fudge
1 tub of whip cream
Grind up graham crackers and press in pan for crust after combining sugar and melted butter. Freeze for one hour. Soften ice cream and spread on crust. Freeze 2 hours. Pour soft hot fudge over top quickly. Freeze 1 hour. Spread whip cream all over top. This is the only birthday cake I’ll ever have. My mom always makes it. It’s freakin awesome!
½ cup butter, melted
½ cup sugar
Cookies and cream ice cream
1 can hot fudge
1 tub of whip cream
Grind up graham crackers and press in pan for crust after combining sugar and melted butter. Freeze for one hour. Soften ice cream and spread on crust. Freeze 2 hours. Pour soft hot fudge over top quickly. Freeze 1 hour. Spread whip cream all over top. This is the only birthday cake I’ll ever have. My mom always makes it. It’s freakin awesome!
Sunday, May 3, 2009
Fruit Croissant Goodness
Can of refridgerated croissant rolls
Sugar
Pack of Cream Cheese
1 Can of pie filling
I usually guess a lot on this recipe. You can do no wrong. I take a little over half a pack of cream cheese and mix it with about a 1/2 cup of sugar. Lay out the croissants, put a blob of cream cheese/sugar goodness on there and top it with a spoonful of pie filling. Fold up the croissants and bake them as directed on the package. This will rock your world. Just so you know.
You can use pretty much anything else besides pie filling too. Candy bars, chocolate, etc.
Sugar
Pack of Cream Cheese
1 Can of pie filling
I usually guess a lot on this recipe. You can do no wrong. I take a little over half a pack of cream cheese and mix it with about a 1/2 cup of sugar. Lay out the croissants, put a blob of cream cheese/sugar goodness on there and top it with a spoonful of pie filling. Fold up the croissants and bake them as directed on the package. This will rock your world. Just so you know.
You can use pretty much anything else besides pie filling too. Candy bars, chocolate, etc.
Monday, December 15, 2008
Oatmeal Carmelitas
For your eating pleasure... here is the recipe for the goodies I made for Jena's shower.
Enoy!
1 C flour
1 C oats
3/4 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 C butter or marg.
Mix together using a shortening cutter, until crumbly. Then press half into the bottom of a 9X9 pan. Bake at 350 for 10 min.
Next sprinkle on chocolate chips (semi sweet chips work best, use LOTS! why not?).
Mix 3/4 cup carmel ice cream topping w/ 3 T. flour and drizzle on.
Crumble the rest of the dough on top.
Bake 15 min.
Can serve w/ ice cream.
Enoy!
1 C flour
1 C oats
3/4 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 C butter or marg.
Mix together using a shortening cutter, until crumbly. Then press half into the bottom of a 9X9 pan. Bake at 350 for 10 min.
Next sprinkle on chocolate chips (semi sweet chips work best, use LOTS! why not?).
Mix 3/4 cup carmel ice cream topping w/ 3 T. flour and drizzle on.
Crumble the rest of the dough on top.
Bake 15 min.
Can serve w/ ice cream.
Ranch Bacon & Egg Salad Sandwich
6Hard-cooked eggs
1/4 cupDiced celery
3 tablespoonsCrisp-cooked, crumbled bacon
1 tablespoonDiced green onion
1/4 cup ranch
8 slicesSandwich bread
Lettuce and tomato (optional)
Preparation
Prep Time: 25 min.Coarsely chop eggs and combine with celery, bacon, green onion and dressing in a mixing bowl. Stir well. Chill until just before serving. Spread salad evenly on 4 pieces of bread; if desired, arrange lettuce and tomato on egg salad. Top with remaining slices of bread.Makes 4 sandwiches (about 2 cups salad).
1/4 cupDiced celery
3 tablespoonsCrisp-cooked, crumbled bacon
1 tablespoonDiced green onion
1/4 cup ranch
8 slicesSandwich bread
Lettuce and tomato (optional)
Preparation
Prep Time: 25 min.Coarsely chop eggs and combine with celery, bacon, green onion and dressing in a mixing bowl. Stir well. Chill until just before serving. Spread salad evenly on 4 pieces of bread; if desired, arrange lettuce and tomato on egg salad. Top with remaining slices of bread.Makes 4 sandwiches (about 2 cups salad).
White Ranch Macaroni
3 cups uncooked gemelli noodles or cellentani noodles
1 can (5 ounces) evaporated milk
1 cup Ranch
2 eggs, slightly beaten
3 cups finely shredded Asiago cheese
1/2 cup unseasoned dry breadcrumbs
2 tablespoons butter, melted
Preparation
Prep Time: 10 min.Bake Time: 20 min.Preheat oven to 350°Fahrenheit. Cook pasta according to package directions; rinse and drain. Combine evaporated milk, Hidden Valley Garlic Ranch and eggs in medium bowl. Stir in shredded cheese. Add cooked pasta; mix well. Spoon pasta mixture into sprayed 1 1/2 quart casserole. Combine breadcrumbs and melted butter. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through.Serves: 6
1 can (5 ounces) evaporated milk
1 cup Ranch
2 eggs, slightly beaten
3 cups finely shredded Asiago cheese
1/2 cup unseasoned dry breadcrumbs
2 tablespoons butter, melted
Preparation
Prep Time: 10 min.Bake Time: 20 min.Preheat oven to 350°Fahrenheit. Cook pasta according to package directions; rinse and drain. Combine evaporated milk, Hidden Valley Garlic Ranch and eggs in medium bowl. Stir in shredded cheese. Add cooked pasta; mix well. Spoon pasta mixture into sprayed 1 1/2 quart casserole. Combine breadcrumbs and melted butter. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through.Serves: 6
Pizza Roll-ups
1/2 pound ground beef
1 can tomato sauce
8 oz-1/2 cup shredded mozzarella cheese
1/2 tsp dried oregano
2 tubes 8 oz each refrigerated crescent rolls
Spaghetti sauce or dipping sauce, if desired.
Cook beef over medium heat until no longer pink, drain. Remove from the heat. Add tomato sauce, mozzarella cheese and oregano, mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375 for 12-15 minutes or until golden brown. Cool and freeze. Reheat in oven to retain crispness.You can serve with spaghetti sauce for dipping or ranch.Serve with a pasta or vegetable.
1 can tomato sauce
8 oz-1/2 cup shredded mozzarella cheese
1/2 tsp dried oregano
2 tubes 8 oz each refrigerated crescent rolls
Spaghetti sauce or dipping sauce, if desired.
Cook beef over medium heat until no longer pink, drain. Remove from the heat. Add tomato sauce, mozzarella cheese and oregano, mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375 for 12-15 minutes or until golden brown. Cool and freeze. Reheat in oven to retain crispness.You can serve with spaghetti sauce for dipping or ranch.Serve with a pasta or vegetable.
Sugar Cookies
1 C. margarine, softened to room temp (has to be REAL stick margarine, not spread or they will not turn out)
1 1/2 C sugar
3 eggs
1 TBSP vanilla
3 C flour
2 tsp. baking powder
1/2 tsp. salt
Cream margarine and sugar, add eggs and vanilla. Add dry ingredients, mix well. Chill at least one hour. Roll out on floured surface to 1/8-1/4 in thick, and cut with cookie cutters dipped in flour. Bake at 350 for 10-12 minutes. Frost and decorate if desired. If you just want to decorate with colored sprinkles, put them on before baking. Frosting: 1 lb. powdered sugar (about 4 C), 4 TBSP melted margarine, 1 egg white, 1 tsp vanilla. Mix and add small amounts of milk until desired thickness.
1 1/2 C sugar
3 eggs
1 TBSP vanilla
3 C flour
2 tsp. baking powder
1/2 tsp. salt
Cream margarine and sugar, add eggs and vanilla. Add dry ingredients, mix well. Chill at least one hour. Roll out on floured surface to 1/8-1/4 in thick, and cut with cookie cutters dipped in flour. Bake at 350 for 10-12 minutes. Frost and decorate if desired. If you just want to decorate with colored sprinkles, put them on before baking. Frosting: 1 lb. powdered sugar (about 4 C), 4 TBSP melted margarine, 1 egg white, 1 tsp vanilla. Mix and add small amounts of milk until desired thickness.
Gourmet Sweet Potato Classic
5 sweet potatoes
¼ tsp salt
¼ cup butter
2 eggs
1 tsp. vanilla
½ tsp cinnamon
½ cup white sugar
2 TBSP cream
¼ cup butter, softened
3 TBSP flour
¾ cup brown sugar
½ cup chopped pecans
Preheat oven to 350 degrees. Grease a 9x13 pan. Bake sweet potatoes 35 min or until soft. Cool slightly, peel, mash. In a large bowl mix potatoes, salt, butter, eggs, vanilla, sugar and cream. Transfer to the 9x13 pan. In med. Bowl combine ¼ cup butter, flour, brown sugar and pecans. Mix with hands until similar to coarse meal. Sprinkle over potatoes. Bake 30 minutes until topping is crisp and lightly brown.
¼ tsp salt
¼ cup butter
2 eggs
1 tsp. vanilla
½ tsp cinnamon
½ cup white sugar
2 TBSP cream
¼ cup butter, softened
3 TBSP flour
¾ cup brown sugar
½ cup chopped pecans
Preheat oven to 350 degrees. Grease a 9x13 pan. Bake sweet potatoes 35 min or until soft. Cool slightly, peel, mash. In a large bowl mix potatoes, salt, butter, eggs, vanilla, sugar and cream. Transfer to the 9x13 pan. In med. Bowl combine ¼ cup butter, flour, brown sugar and pecans. Mix with hands until similar to coarse meal. Sprinkle over potatoes. Bake 30 minutes until topping is crisp and lightly brown.
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