Friday, November 30, 2012

Chocolate Candy Cane Kiss Cookies

I recently bought 6 bags of assorted Hersey kisses. While putting them away, I discovered I have a HUGE stash of different bags of kisses! We found this recipe and made it on our cookie making day. Very good! We did not get 4 dozen cookies--maybe 2.5 dozen.

Chocolate Candy Cane Kiss Cookies
http://www.sixsistersstuff.com
(Makes about 4 dozen cookies)

1/2 cup shortening
1/2 cup butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon peppermint extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup + 2 Tablespoons unsweetened cocoa powder
2 cups semisweet chocolate chips
1 (10 ounce) package Hershey's Candy Cane Kisses, unwrapped


Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter, shortening, brown sugar and granulated sugar until light and fluffy. Add eggs and vanilla. In a separate bowl, combine baking powder, baking soda, salt, flour and cocoa powder. Add to the butter/sugar mixture and combine. Fold in chocolate chips. Chill dough in the refrigerator for 30-60 minutes to avoid cookies from flattening.

After your dough has chilled, drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 8 minutes or until set up but the centers are still soft. Let the cookies cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool long enough for the Kisses to harden.

Thursday, November 29, 2012

Caramel Cheetos

I saw this recipe a few years ago and have wanted to try it ever since. We made this while the girls were home over Thanksgiving break. I am sorry we waited so long! EVERYONE love them after thinking they wouldn't. They are addicting!

Caramel Cheetos
Taste of home bulletin board

2 cups light brown sugar
1 cup margarine - yes, for this one you must use margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
1 - 21 oz. pkg. Cheetos- crunchy kind

Mix sugar, margarine and corn syrup in pan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy.

Spray a roasting pan (deep 10 x 14) with Pam. Put Cheetos in pan. Pour the mixture over Cheetos and stir, coating each piece. Place in oven at 250 degrees. Bake for 1 hour stirring every 15 minutes. Immediately pour onto cookie sheets, sprayed with Pam.

VERY QUICKLY spread out as thin as possible. After about 5 minutes, pull/break these apart even more and loosen them from the cookie sheet.

***Original posters notes:  You will regret it if you don't double the batch as guests are going to demand MORE! You can bake batches together and add an extra 20 minutes to bake time. I do them separately because of having to work so quickly to keep them apart at the end. The one batch can almost get too hard while working with the other batch.

 

Wednesday, November 28, 2012

Ranch Mushrooms

I made these for Thanksgiving this year. We all liked them. Beware, the mushrooms 'shrink' while cooking. I made these in a 2 qt crockpot and it was full to the top when I started and was less than 1/2 full at the end of cooking.

Ranch Mushrooms

1 pound fresh mushrooms
1/2 cup butter, melted
1 envelope Ranch salad dressing mix
Put mushrooms in a crock pot.

Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.

The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and they will give off juice.

Tuesday, November 27, 2012

Refrigerator Potato Rolls

I mixed these up 2 days before Thanksgiving and used the mashed potatoes I was using for Thanksgiving(that I made the day before). Very easy to put together and easy to roll out the morning of the 'big day'. I made 18 crescent rolls and then 20 round buns for turkey sandwiches! I loved these!


Refrigerator Potato Rolls

 
1/2 cup warm mashed potatoes (approximately one large or 2 small potatoes)
3 tablespoons of the water used to boil potatoes
1 1/2 cup warm water
2 tbsp active dry yeast, (not instant)
1/3 cup liquid honey
2 tsp salt
2 eggs, well beaten
1/4 cup butter flavoured shortening, melted
1/4 cup butter, melted
6 1/2 cups flour
1/3 cup melted butter, for brushing on unbaked rolls
sesame seeds, optional

Boil potatoes until soft. Measure out 3 tablespoons of the potato water and place in measuring cup. Discard remaining potato water. Mash potatoes and measure out 1/2 cup of mashed potatoes and add them to the 3 tablespoons of potato water. Stir together well. (Beth used already mashed potatoes and heated them up with 3 T water)

Add melted butter and shortening to mashed potato mixture. 

Crack eggs into a small mixing bowl and beat well.

Measure warm water, yeast, honey and salt into bowl of stand mixer, or large bowl. Mix well for 2-3 minutes. If you are doing this without a mixer use a wire whisk and beat hard.

Add beaten eggs and potatoes to this mixture and beat or whisk to incorporate.     

If using your standing mixer attach the dough hook, or use a large wooden spoon and add 3 cups flour. Mix well and continue to add 1/2 cup of flour at a time until dough begins to come together nicely.

Turn dough out onto lightly floured counter and continue to knead until your dough is smooth and elastic.

Place dough in a well greased bowl. Cover with parchment paper and a clean lint free towel, or a bowl that is twice the size of your ball of dough and cover with the lid.

Place dough in refrigerator for 2 hours. Take out and punch down and then return to the refrigerator.

You can form the dough and bake it at this point or keep it in the refrigerator for up to 3 days. If you are keeping the dough for several days it must be punched once each day.

Place rolls onto greased or parchment lines baking pans and allow to rise for 1 hour.  Bake at 375º if using convection oven or 400º for regular bake for 12-14 minutes.  When done remove to cooling racks. Serve warm.

Note: because the dough is in the fridge it will not feel soft when you take it out to form rolls. The dough will puff up and become very light and soft after they have risen before baking. They will be feather soft once baked,

 

Monday, November 26, 2012

Blueberry Banana Smoothie

I was looking for a sweet treat one night. I found a recipe and doctored it to what I had in the house. This was perfect! Would make a great breakfast drink, too.
Blueberry Banana Smoothie


1 large ripe banana, peeled and sliced
1 cup blueberries, frozen
1 packet Sweet and Low
1 tsp of lemon or lime juice
1/2 c water
1/2 c milk
3-6 ice cubes

Put milk and water and juice into the blender. Place the banana on the bottom with the frozen berries and ice on top. Blend on low for 10-20 seconds. Then increase the speed to medium/high until creamy smooth. Serves 1

Sunday, November 25, 2012

Pennsylvania Dutch Green Beans

I made this recipe with the last of my fresh beans from the garden. We all loved this. The 'sauce' is similar to that of German Potato Salad. Will make this again, for sure!
Pennsylvania Dutch Green Beans
The Church Supper Cookbook

1 pound fresh green beans, cut into pieces and cooked, or 2 10 oz pkg frozen, or 2 cans of beans
6 slices bacon
2 medium onions(Beth used only 1)
4 t cornstarch
1 t salt
1/2 t dry mustard
2 T brown sugar
2 T vinegar

Cook beans(if fresh or frozen), drain and reserve 1 c water (1/2 c liquid from canned).  Set aside.  Fry bacon until crisp and drain on paper towel.  Saute onions in bacon fat until golden.  In small bowl, mix cornstarch, salt, mustard, brown square and vinegar.  Add reserved liquid from beans and beat until smooth.  Then add this mixture to bacon fat in pan and boil until thickened.  Add beans and stir well.  Crush bacon and sprinkle on top of beans.  Serves 8.

Saturday, November 24, 2012

Fall Harvest Bars

These were excellent tasting! I loved that it made a jelly roll pan so there was a lot to share. I took some to school for the teachers and they all liked it.

Fall Harvest Bars


 
1/2 cup butter, softened
1 package yellow cake mix with pudding
3 eggs
3 1/2 cups miniature marshmallows
1/2 cup light corn syrup
1/4 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 cups Crispix Cereal
2 cups peanuts, lightly salted
1 cup candy corn

Preheat oven to 350°F. Combine the butter, egg, and cake mix in a large bowl until well combined.

 Press cake mix "dough" into the bottom of an ungreased 15"x10"x1" jellyroll pan.Bake for 12-15 minutes or edges are lightly browned.5. Remove from oven, sprinkle marshmallows over hot crust, then bake for an additional 1 - 2 minutes or until the marshmallows have puffed.

While crust is baking, combine corn syrup, sugar, and brown sugar in a large saucepan and cook over medium heat, stirring until it comes to a boil. Remove from heat and add the peanut butter and vanilla and stir until smooth. Gently stir in cereal, peanuts, and candy corn to coat. Spoon over warm crust and marshmallows, then wet your hands and gently press the cereal mixture to spread it over the marshmallows. Cool completely, then cut into bars.

 

 

Friday, November 23, 2012

Chinese Barbecued Pork

I made this for Don and me this week. I put it together the night before I was going to cook it. It was easy to make and tasted great. Next time I will line the roasting pan with foil for easier cleanup. The marinade burned on to the pan and was very hard to clean up.

CHINESE BARBECUED PORK
Weight Watchers "Take-Out Tonight"
Makes 4 servings 4 points plus per ¼ tenderloin


1 (1 pound) boneless pork tenderloin, trimmed of all visible fat
2 T honey
2 T hoisin sauce
2 T sake or dry white wine Beth used rice vinegar.  Could use 1 T cider vinegar and 1 T water
2 t oyster sauce
2 t reduced sodium soy sauce
1 t Asian (dark) sesame oil

1. Prick the tenderloin all over with the tip of a knife of tines of a fork. Combine the honey, hoisin sauce, sake or white wine, oyster sauce, soy sauce and sesame oil in a large zip-lock plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 6 hours or up to 24 hours.

2. Preheat the oven to 450. Spray the rack of a roasting pan with nonstick spray and place in the pan. Remove the tenderloin from the marinade and place on the roasting rack; discard the marinade. Roast until an instant-read thermometer inserted in the thickest part of the tenderloin registers 160 for medium, 25-27 minutes. Transfer tenderloin to a carving board and let stand 5 minutes before slicing.


Thursday, November 22, 2012

Pumpkin Pie Smoothie

I have really been in the pumpkin mood this year. I knew I would make this as soon as I saw this. I am glad I did. This recipe filled up the Magic Bullet to the top--without the ice added. I did add 1 packet of Sweet and Low. Loved this!

Pumpkin Pie Smoothie


1 cup Vanilla, Unsweetened Almond Breeze(Beth used 2 %)

1 banana

1/2 cup canned pumpkin

1/2 cup vanilla, non-fat Greek yogurt

1 tbsp vanilla extract

1 tsp pumpkin pie spice

4-5 ice cubes

Puree all ingredients in a blender until smooth. Serve immediately.

Number of servings (yield): 2

Wednesday, November 21, 2012

Mexicali Pie

I first made this recipe in March of 08 and we liked it. I made it again a week ago and my salsa was runny so it didn't come out like a 'pie', but was very tasty!
 
Mexicali Pie

16 oz Lean Ground Beef

1/2 cup chopped onion

1/2 cup chopped green chilies

1 1/2 cups frozen corn

1 cup chunky salsa

3/4 cup reduced-fat cheddar cheese

1/8 tsp. black pepper

1/2 tsp. ground cumin

1 cup crushed corn chips( Beth used baked tostitos)


Preheat oven to 350º. In a large skillet sprayed with Pam, brown meat, onion and chilies. Drain off grease. Add corn, salsa, cheese, pepper and cumin. Spray a 10 inch pie plate with Pam. Place meat mixture in the pie plate and top with the crushed corn chips. Bake for 30 minutes, cool 10 minutes before serving.

Makes 8 servings

Tuesday, November 20, 2012

Slow Cooked Garlic Chicken

This was very easy to put together and tasted great. I put frozen chicken breasts in the crockpot at 7 am and they were perfect at 5 pm.

SLOW COOKED GARLIC CHICKEN

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic, un-peeled

Mix together salt, pepper and paprika. Rub(Beth just sprinkled) all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Serves 4


PER SERVING
Calories 147
Fat 1.6
Sat Fat 0.4
Protein 26.9
Fiber 1.1
Sodium 745
Carbohydrates 5
WW points plus= 3

Monday, November 19, 2012

Gooey S'mores Cookies

We love S'mores at our house. I knew we would like these cookies and they did not disappoint. I had a hard time finding the mini Mallow Bits. I had seen them at Target--near the marshmallows, but couldn't find them at our grocery store or Walmart. I bought them at Target(they come in a container like Parmesan cheese does) and then found them at Walmart near the Hot Chocolate. I doubled this recipe and got 62 cookies. When you double the recipe you use the whole container of Mallow Bites.

Gooey S’mores Cookies
http://www.kevinandamanda.com

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
1 cup Jet Puffed Mallow Bits


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

Makes 2 dozen cookies.

 

Sunday, November 18, 2012

Butter Dip Biscuits

I needed a quick bread recipe to go with the Meat Lovers Chili the other day. I thought I would try this. Don loved it! He thought it tasted like Red Lobster Biscuits. They were super easy to make and I will be making these again.

Butter Dip Biscuits
www.thecountrycook.net

1 stick (1/2 cup) butter
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk

Preheat oven to 450F degrees.
Spray an 8-inch square baking dish with nonstick cooking spray.
In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.

In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk. Stir until a loose dough forms. Dough will be sticky.

Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.

Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.

Saturday, November 17, 2012

Garlic Green Beans

These were delicious. The little bit of cayenne gave it a 'bite', but the sugar helped cut that. I will be making these again for sure!

Garlic Green Beans

Recipe courtesy Food Network Magazine
8 servings

butter
4 garlic cloves
Cayenne pepper
1 ¼ pound green beans
Salt
Sugar
Pepper
½ c chopped pecans

Toast 4 sliced garlic cloves and a pinch of cayenne pepper in a skillet with butter(Beth used 2 T). Add 1 1/4 pounds green beans, season with salt and a pinch of sugar and cook 2 minutes. Add 1/4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates. Season with salt and pepper and toss with chopped pecans.

 

Friday, November 16, 2012

Meat Lovers No Bean Chili

I knew we would love this recipe and I was right! I thought about not using the sausage and next time I will leave that out. Don though it was too soft after cooking all day. I had 3 # of stew meat, so I used 3 cup of beef broth.
Meat Lovers No Bean Chili


2 pounds beef stew meat (frozen is fine)
10 ounces smoked andouille sausages, sliced
1 (14-ounce) can diced tomatoes (whole can)
1 onion, peeled and diced
4 cloves garlic, minced (or about 2 teaspoons garlic powder)
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon kosher salt
2 cups beef broth



Use a 6-quart slow cooker. I didn't brown anything for this recipe, but merely plopped it all in and turned the slow cooker on. Load everything into your cooker --- meat, sausages, tomatoes, onion, garlic, and all the seasonings. Stir in the broth. Cover, and cook on low for 8 to 10 hours. For chili, the longer the better, in my opinion -- get the flavors to really meld together and provide the meat an opportunity to fall apart.

Thursday, November 15, 2012

Spaghetti Factory's Creamy Pesto Salad Dressing

I was intrigued by this recipe since I love Pesto. It does taste a bit like Pesto because of the dried basil in it. I am always looking for new salad dressings. This has great flavor.

Spaghetti Factory's Creamy Pesto Salad Dressing


Yields about 2 1/2 cups


1 cup mayonnaise

1 1/4 cups low-fat buttermilk

1 1/2 Tbsp dried basil

1/2 tsp garlic powder

1/8 tsp salt

1/8 tsp fresh ground black pepper

1/4 cup freshly, finely grated Parmesan cheese


Combine all ingredients in a medium mixing bowl. Whisk until smooth and creamy. Pour into an airtight container and refrigerate 1 hour. Serve over salad or use as a dip

 

Wednesday, November 14, 2012

Egg and Sausage Muffins

This was very easy to put together to have for breakfast during the work week. Both Don and I liked this.

Egg and Sausage Muffins

1/4 cup cream
12 large eggs
1 tsp pepper
1 tsp salt

16 oz pork sausage

1. Preheat oven to 350 °F (175 °C). Spray muffin tin with cooking spray like Pam (can also use mini bundt muffin pan).

2. Spoon cooked sausage in to the tin, filling 1/2 way.

3. Mix eggs, cream and other additions (optional: cheese, salsa, bacon, onion - be creative) together and spoon on top of the sausage until almost full.

4. Bake for about 20 minutes, until eggs are done and slightly golden.

5. Remove from oven and let sit for a couple minutes. Gently use a spoon to remove the "muffin like" creations.

Tuesday, November 13, 2012

Goop

I got this recipe 17 years ago while taking a cake decorating class in Green Bay. The instructor told us that NOTHING would stick if we used this. It is true. I had forgotten about this until my friend used something similar a few weeks ago. Try this and cakes will come out of the pan cleanly.
Goop

1 c oil
1 c solid crisco
1 c flour

Mix all together well and store in air tight container.  Use in place of cooking spray.

Monday, November 12, 2012

Pumpkin Spice Zucchini Bread

I knew when I saw this recipe that I would be trying it. I think I have made 3 other zucchini bread recipes from Carol on Taste of Home bulletin board and have loved them all. This one did NOT disappoint. I realized after I started making this that I did not have cinnamon chips. Since I was running out to the store, I bought the cinnamon extract. I was just going to add an extra tsp of cinnamon if I didn't have the extract. I went ahead and doubled the recipe since I knew I would love it---I am glad I did!

PUMPKIN SPICE ZUCCHINI BREAD
Carol—Taste of Home bb

3 eggs, beaten
1 1/2 c. sugar
3 tsp. vanilla extract
1 tsp. cinnamon extract
1/2 c. oil
1 c. pumpkin puree
2 c. grated, unpeeled zucchini
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly ground nutmeg
1/2 tsp. ground cloves
1 (4 serving size) pkg. pumpkin spice instant pudding mix***Beth couldn't find this--used vanilla pudding and added 1 tsp pumpkin pie spice

1 c. pecans, chopped
1 c. cinnamon baking chips

In a medium bowl, beat eggs until light; add sugar and mix well. Whisk in extracts, oil and pumpkin until well mixed; stir in zucchini. Set aside.
In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and instant pudding mix; make a well in the center. Add the zucchini mixture along with the pecans and cinnamon chips; stir until dry ingredients are just moistened-do not over mix.
Divide batter between 2 greased 9x5-inch loaf pans or 6 greased 5x3-inch mini loaf pans.
Bake @ 350 degrees 1 hour for regular size loaves, 35-45 minutes for mini loaves, or until toothpick inserted in center comes out clean.

Let cool in pans or 20 minutes; run a knife around the edge of each loaf, remove loaves to wire rack and cool completely. Freezes very well.

 

Sunday, November 11, 2012

Pumpkin Cheesecake Pudding

This is a great low carb 'treat' at the end of the day. It had just enough sweetness with the pudding in it. I really liked it.

Pumpkin Cheesecake Pudding
Taste of Home bb

15 oz can of pumpkin
8-oz of softened cream cheese
1 small box of sugar free vanilla pudding
1/2 cup heavy cream
1 Tbs cinnamon
1 tsp nutmeg

Blend all very well. Chill.

Saturday, November 10, 2012

No Noodle Lasagna

My zucchini is ready in my garden! I am so excited about that fact. Since I have been trying to eat low carb, I found a few recipes for Veggie Lasagna and made it with zucchini instead of noodles. Both Don and I liked this. Next time I will slice the zucchini almost paper thin, so it cooks all the way through.

No Noodle Lasagna

 
1 white onion, diced
1 pound  ground sirloin
1 15oz can diced tomatoes,
I small can tomato paste
3 tbsp Italian seasoning
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini thinly sliced and slightly grilled(Beth used the George Foreman)
1/2 cup mozzarella cheese, shredded
2 cups sour cream
10 oz  broccoli, roughly chopped(Beth used frozen, thawed and squeeze dried)
1 egg

In a large skillet or sauce pan,brown hamburger with the onions. Add the  canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until all ingredients are warm. Set aside when done.
In a medium bowl, combine cheese, sour cream, broccoli pieces, and egg. Mix well.

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini evenly across the bottom, making a sort of liner.
Add a layer of meat-tomato sauce on top of the zucchini. Top that with some of the broccoli and sour cream mixture. Continue with this layering process until you have used all of your ingredients.

Top the entire dish with more shredded cheese.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

 

 

Friday, November 9, 2012

Carrot Cake

My cousin(in law) D'Wayne, made all the cakes for my aunt and uncle's 50th over the 4th of July weekend. This was THE best carrot cake I have ever tasted. I made this for my Mother in Love's 80th birthday last week. It is a very moist cake with the pineapple in it. We all loved it.

CARROT CAKE

D’Wayne Leatherland

 Batter

4 eggs
1 1/4 c vegetable oil
1 c white sugar
1 c brown sugar
1 T vanilla extract
2 c all-purpose flour
2 t baking soda
2 t baking powder
1/2 t salt
1 T ground cinnamon
1/4 t nutmeg
3 c grated carrots
8-oz crushed pineapple – thoroughly drained

Frosting

1/2 c butter, softened
8 oz cream cheese, softened
4 c confectioners' sugar
1 t vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or bundt pan.

2. BATTER: In a large bowl, beat together eggs, oil, sugars, and vanilla. Mix in flour, baking soda, baking
powder, salt and cinnamon. Stir in carrots and pineapple. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake
comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. FROSTING: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon
vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.  Beth added about 1 teaspoon of milk

Thursday, November 8, 2012

Delicious Slow Cooker Chicken

This was SO very moist. I put this in the crockpot, frozen, at 6:30 in the morning and it was perfect for dinner at 5:30 pm. Don told me it was very good, and since it was so easy, I will make this again and again.
 
Delicious Slow Cooker Chicken

 
Chicken breasts or whole
1 onion, sliced
1 1/2 cups water
2 T. olive oil or butter
1/2 t. salt
freshly ground black pepper {I usually just give my grinder a few twists}
herbs & spices – garlic powder, onion powder, parsley, McCormick garlic & herb blend etc.

Place the chicken in the bottom of the slow cooker. I’ve done both frozen and thawed chicken…so whichever is fine.

Add sliced onion, water, salt & pepper, spices, oil or butter. Turn the slow cooker on high for 4-5 hours or low for 8-10 hours. Cover it up and forget about it for the rest of the day…or until you start smelling the deliciousness wafting through your house!

 

Wednesday, November 7, 2012

Whopper Cookie Bars

I saw these bars and knew I had to make them.  I used a meat mallet to pound out the whoppers!  These are very rich so a little piece will do you!  Make it for a crowd!
Whopper Cookie Bars


For the Cookie Base:

3/4 cup butter flavored Crisco
2Tbsp skim milk
1 1/4 cup brown sugar
1 egg
1/4 cup malted milk powder, Original(Beth used Chocolate)
1 1/2 cup flour
1/2 tsp kosher salt
3/4 tsp baking soda

For the Topping:
12oz pkg milk chocolate morsels
1 can ((14oz) sweetened condensed milk
1/4 cup Ovaltine chocolate malt powder
12oz box Whoppers, slightly chopped
Preheat oven to 375 degrees F.
 
In large mixing bowl, beat Crisco, milk and brown sugar until combined. Add egg and beat until fully combined. Slowly beat in malted milk powder, flour, salt and baking soda.
Press cookie dough into a large baking sheet with one inch sides. I used a 15 1/2 x 10inch pan. Bake for 18-20 minutes until browned. Remove from oven.
Meanwhile, in large sauce pan, heat sweetened condensed milk over low heat. Add in milk chocolate and heat until smooth, whisking constantly. Remove from heat and whisk in ovaltine powder. Pour into prepared cookie crust.
Pour whoppers into a large ziploc bag. Lay bag on a cutting board and whack it 2-3 times with a frying pan. Don’t pulverize the whoppers, and it’s okay if some are still whole. Press whoppers into fudge layer.
Refrigerate cookies for 2 hours or overnight. Cut into squares. ENJOY!

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