Chocolate Turtle Cake
Boston Cream Poke Cake & a Celebration!
How to Make It
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Texas Sheet Cake
How to Make It
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Cream Cheese Chicken Enchiladas
How to Make It
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::Easy&yummyy banana punding ::
How to Make It
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::Barge Pie::
How to Make It
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Orange Cream Freezer Dessert
How to Make It
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Chicken & Dumpling Casserole
How to Make It
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Nannies Candied Sweet Potatoes
How to Make It
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PINEAPPLE CHEESECAKE CUPCAKES
How to Make It
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Pecan Pie Bread Pudding
Prep time 15 mins
Cook time 55 mins
Total time 1 hour 10 mins
How to Make It
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::Butterfinger Pie::
How to Make It
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Ranch Potatoes
OMG!!!! I love to make this recipe yuumyy. I love how flavorful the
potatoes are when they are done and this is a quick and easy side to
make. You've GOT to try this
If you like this recipe please like and share it....also be sure to join
us on facebook for more tips ideas and recipes like our page facebook
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You need to prepare this recipe :
First between 8 to 10 medium potatoes, peeled then cut 1/2 inch cubes
and one can cream of mushroom soup, undiluted
and one can cream of mushroom soup, undiluted
one1/4 cups milk
one envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided 6 slices bacon, cooked & crumbled
one envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided 6 slices bacon, cooked & crumbled
Finally you need salt & pepper
Instructions :
First step to prepare this easy and delecious recipe is to add the potatoes to a saucepan. And after thet you need now to add water to cover. Bring to a boil; then cook between 10 to 12 mins . Next of that put drained potatoes into a greased 13x9 inch baking dish.
Second step : Now in this step you need to use a bowl, and combine together the soup, milk, salad dressing mix, 1 cup cheese, salt & finally pepper to taste; then pour over potatoes.
Instructions :
First step to prepare this easy and delecious recipe is to add the potatoes to a saucepan. And after thet you need now to add water to cover. Bring to a boil; then cook between 10 to 12 mins . Next of that put drained potatoes into a greased 13x9 inch baking dish.
Second step : Now in this step you need to use a bowl, and combine together the soup, milk, salad dressing mix, 1 cup cheese, salt & finally pepper to taste; then pour over potatoes.
Step 3 : After all that you need now to
sprinkle crumbled bacon & also the remaining cheese over the top.
Finally bake, uncovered, 350 degrees F between 25 to 30 mins or till
potatoes are tender.Serve and enjoye !!!
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Kyeword :
Chocolate Chip Banana Bread
You need to prepare this recipe :
3/4 cup butter (at room temperature)
1 1/2 cups sugar
2 eggs
1 1/3 tablespoons milk
3 ripened bananas
2 cups flour
1 teaspoon baking soda
About 1/2 bag chocolate chips (totally your preference on how much you like)
How to make this recipe :
Preheat oven to 350 degrees.
In a large bowl, combine the sugar and the butter. Use a mixer on low until combined. Add eggs and blend. Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok! Add the flour and the baking soda and mix until blended. Stir in the chocolate chips.
Spray 2 loaf pans with non-cook spray and divide the batter among the two pans.
Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to insert a knife into the middle of the loaf and the knife should come out clean.
Remove from the oven and let cool about 30 – 45 minutes. Remove from pan and serve (I serve one and freeze one… wrap in plastic wrap and then with tin foil and freeze)
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Cream Cheese Pound Cake!
4 stick butter, 4 cups sugar, 4 cups flour (cake or
all purpose), 8 large eggs, 8 oz cream cheese, flavoring of choice! I
leave my cream cheese, butter and eggs out to reach room temp. Cream
butter, cream cheese and sugar until smooth, add eggs one or two at a
time, then add flour one cup at a time. Last, add your flavoring. I used
about 2 tsp each of vanilla and banana in this one! YUM! Grease and
flour your tube pan and pour in batter. Make sure you lick the beater or
your cake will not rise! LOL! Bake on 300 degree for 1 hour and 15
minutes, increase heat to 325 and bake another 30 minutes (if your cake
is browning too fast, you may want to tent the top with foil.) You can
test for doneness with a wooden skewer. If you insert and cake is not
done (still wet), allow to bake a little longer until skewer can be
inserted and comes out dry. Remove from oven and allow to cool a few
minutes before removing from pan. This is the base for several other
pound cakes I make! I will share some of the others! As always, my
recipes are a guide. Be creative...make it your own!
Keyword :
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Salted Caramel Apple Cake
6 Tbsp. cold butter
1 1/2 cups packed dark brown sugar
1 tsp. sea salt
5 Golden Delicious apples, cored, peeled, each cut into 8 wedges
1 1/2 cups whole wheat flour
1 Tbsp. apple pie spice (from McCormick’s but you can use nutmeg, cinnamon, and allspice)
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
2 eggs
1 tsp. vanilla
1/2 cup whipping cream
Whipped cream (optional)
1 1/2 cups packed dark brown sugar
1 tsp. sea salt
5 Golden Delicious apples, cored, peeled, each cut into 8 wedges
1 1/2 cups whole wheat flour
1 Tbsp. apple pie spice (from McCormick’s but you can use nutmeg, cinnamon, and allspice)
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
2 eggs
1 tsp. vanilla
1/2 cup whipping cream
Whipped cream (optional)
Instructions ::
Heat oven to 350 degrees. Generously butter the bottom of a 10-inch
round cake pan with 4 tbsp. butter; sprinkle with 1/2 cup of dark brown
sugar and the sea salt. (Optional to use parchment paper.)
Heat remaining 2 tbsp. cold butter in a large skillet over medium heat. Add apples and sauté for 13 minutes, until soft.
In a large bowl, mix together the flour, spices, baking powder, and salt. Add in the butter, 1 cup of dark brown sugar, eggs, whipping cream and vanilla. Beat until smooth for about 2 minutes.
Fan apples over bottom of prepared pan. Spread batter on top of apples. Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes.
Run a small knife around pan edge. Place a serving plate on top of the pan and turn plate and pan over together. Carefully remove pan. If any apples remain in the pan, place them on the cake.
Serve warm or at room temperature, alone or with whipped cream.
ssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssHeat remaining 2 tbsp. cold butter in a large skillet over medium heat. Add apples and sauté for 13 minutes, until soft.
In a large bowl, mix together the flour, spices, baking powder, and salt. Add in the butter, 1 cup of dark brown sugar, eggs, whipping cream and vanilla. Beat until smooth for about 2 minutes.
Fan apples over bottom of prepared pan. Spread batter on top of apples. Bake at 350 degrees for 40-45 minutes. Cool for 15 minutes.
Run a small knife around pan edge. Place a serving plate on top of the pan and turn plate and pan over together. Carefully remove pan. If any apples remain in the pan, place them on the cake.
Serve warm or at room temperature, alone or with whipped cream.
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Oven Roasted Smoked Sausage and Potatoes
1 package of smoked sausage
(Peel if necessary, and slice into rounds)
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese
How to make this recipe :
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray
(with sides) with several sheets of foil, and drizzle with a bit of oil.
Spread the oil out over the pan. Set aside.
Put the sausage
rounds, onions and potatoes into a large bowl. Drizzle with a couple
TBS of olive oil and season to taste with salt, pepper, paprika and
dried thyme. Toss together with your hands until everything is evenly
distributed. Pour this out onto the baking tray, and spread it out as
much as you can.
Place into the heated oven and roast for 45
minutes to an hour, stirring every 15 minutes or so, until the potatoes
are golden brown and tender. Turn off the oven. Scatter the cheese
over top of the cooked meat and potatoes, Pop back into the oven a few
minutes to melt the cheese. Serve immediately.
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The Best Yellow Cake
Ingredients :
1 cup butter, softened
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
How to make this recipe
Preheat oven to 350F. With butter, grease and flour 2 8-inch round cake pans.
In a large mixing bowl, sift together flour, baking powder and salt, and set aside.
In a large bowl or the bowl of an electric mixer fitted with a whisk attachment, cream together the butter and sugar until very light and fluffy.
Mix in egg yolks, one at a time, mixing well after each addition and scraping down the sides of the bowl as you work. Stir in the vanilla extract.
Add the flour mixture alternately with the milk, beginning and ending with the flour in three additions, mixing until just incorporated. Scrape down sides of bowl again, mix for another few seconds.
Pour batter into the prepared pans, diving between pans evenly. Bake in the preheated oven for 25-30 minutes, or until tops of the cakes are golden and spring back when pressed very lightly, or until a cake tester or skewer inserted into the center of the cake comes out clean.
Allow cakes to cool in their pans for 10 minutes before turning them out onto wire racks to finish cooling completley. Frost with Simple Chocolate Frosting.
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Crispy Cheddar Chicken
4 large, boneless, skinless chicken breasts
1-1 1/2 sleeve(s) buttery (Ritz) crackers
1/2 cup milk
2 cups grated/shredded cheddar cheese (approx.)
Salt and pepper to taste
1 tsp. dried parsley
Sauce~Cream of Chicken Soup (recipe below)
Preparation:
Cut each chicken breast into 3 large chunks.
In a food processor, process crackers into fine crumbs.
Pour milk, cheese, and crackers in to 3 separate bowls. Mix salt and pepper into cracker crumbs.
Dip each chunk of chicken on the milk, then cheese, then the crumbs. (During this process, cheese will fall of the chicken, and end up all in the crumbs. Don't worry about it. It's all good.)
Put into a greased 9 x 13 baking dish.
Once all the chicken is in the dish, sprinkle parsley over it.
Cover with foil and bake in an oven preheated to 400 degrees, for 35 minutes. Remove the foil and bake an additional 10 minutes.
Serve hot with cream of chicken soup. (I usually make the soup while the chicken bakes--the last 10 minutes of baking is just the right amount of time.)
Homemade Cream of Chicken Soup
You need :
3 tbsp. flour (+ more if needed)
3 tbsp. butter
1/2 cup chicken broth
1/2 cup milk (I use SkimPlus)
Salt and pepper to taste.
How to make:
Melt butter in a medium saucepan over medium-low heat.
Once melted, whisk in flour until smooth and bubbly.
Remove from heat and whisk in the chicken broth and milk.
Return saucepan to heat and bring to a gentle boil, whisking constantly, until the soup thickens. (If after awhile, it seems to not be thickening enough, stir in a little more flour.)
Turn off heat, and add salt and pepper to taste.
Use immediately or store in refrigerator until later.
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Homemade oven baked hot wings
1 1/3 C flour
2 T cayene pepper
2 T black pepper, coarse ground
1/3 C (plus a little) Chili powder
2 1/2 tsp onion powder
1 1/2 tsp salt, sea prefered for its fine grain
*each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount
1 large bottle of Frank's Hot Sauce
1 stick of butter
How to Make It
Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using
a sieve, shake off the excess flour-spice. I generally put 3 or 4 in
the sieve at a time and shake until only a thin layer is left. By the
way, I usually put a paper towel in the sink and sieve over it. When I'm
done most of the flour-spice is contained on the paper towel and goes
easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 - 40 minutes.
Toward
the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a
standard cookie sheet (jelly roll pan, technically). Spread oil all over
pan by brush or just by moving the pan back and forth.
After
the 30 minutes of refrigeration is finished, repeat flour-spice process
for a second coating. Shake off excess and place side by side on the
oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During
the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I
began putting a paper towel inside a grocery/plastic bag and place it
in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!
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Crack Potatoes
You need to prepare this reecipe
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
How to make this recipe :
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil
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Toffee Caramel Apple Cake
You need to prepare this recipe
3 eggs
2 1/2 c sugar
1 1/2 c vegetable oil
3 c all purpose flour
2 tsp vanilla
1 tsp ground cinnamon
2 1/2 c diced apples
1 c chopped walnuts (optional)
1 c heath bar toffee bits
CARAMEL SAUCE
1 stick butter
1 c light brown sugar
1/8 c milk
How to make this recipe :
Preheat oven 350 degrees.
Cream together sugar, eggs, and oil.
Add flour and cinnamon; mix together until well blended. (batter will be thick)
Add vanilla, nuts, and diced apples.
Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean.
Caramel sauce - combine all ingredients in a saucepan. Heat over medium heat. Bring to a boil stirring constantly. Boil for 2 minutes.
Use a butter knife or end of a wooden spoon to poke slits/holes in the warm cake. Pour caramel sauce over cake and sprinkle Heath Bar toffee bits over top of caramel sauce.
An alternate caramel sauce:
1 bag Kraft caramels unwrapped
1/3 cup evaporated milk
Combine caramels and evaporated milk in a glass bowl. Melt in microwave in 30 second increments.
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Jalapeño Popper Dip
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how
thick the dip is. The thicker the dip the longer it may need to warm up.
I used this stoneware dish that is round and measures 12 inches across.
My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly
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Beef Noodle Casserole
1 pound ground beef
1 (14½ oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
½ cup green pepper, chopped
1 (4 oz.) can sliced mushrooms, drained
1 clove garlic, chopped
2 teaspoons salt
2 teaspoons sugar
½ cup beef broth
1 (8 oz.) package cream cheese, softened
1 cup sour cream
⅓ cup onion, chopped
2 cups shredded Cheddar cheese, divided
1 (8 oz.) package wide egg noodles, cooked
Instructions
1 (14½ oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
½ cup green pepper, chopped
1 (4 oz.) can sliced mushrooms, drained
1 clove garlic, chopped
2 teaspoons salt
2 teaspoons sugar
½ cup beef broth
1 (8 oz.) package cream cheese, softened
1 cup sour cream
⅓ cup onion, chopped
2 cups shredded Cheddar cheese, divided
1 (8 oz.) package wide egg noodles, cooked
Instructions
Brown
ground beef in a skillet over medium-high heat; drain. Add tomatoes,
sauce, green pepper, mushrooms, garlic, salt, sugar, and broth; cover
and simmer over low heat for 10 minutes.
In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
In an ungreased 13" x 9" inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.
In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
In an ungreased 13" x 9" inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.
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The Best Spaghetti Casserole
1 (16 ounce) package spaghetti
2 pounds ground beef
1/4 cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
1/2 cup Parmesan cheese
salt and black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.Bake in preheated oven until hot and bubbly, about 30 minutes.
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Italian Cream Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 16 ounces confectioners' sugar, sifted
For the cake:
For the frosting:
Instructions
To make the cake:
Preheat oven to 350°. Grease and flour 3 9-inch round cake pans.
Whisk together flour and baking soda. Set aside.
Using
an electric mixer on medium speed, beat butter until fluffy. Gradually
add sugar and beat well. add egg yolks, one at a time, beating well
after each addition. Mix in vanilla.
Add flour mixture, alternating with buttermilk, and beat at low speed. Begin and end with flour mixture. Stir in coconut.
Beat egg whites until stiff peaks form. Gently fold into batter.
Pour batter into prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.
Cool cakes in pans on wire racks for about 10 minutes. Then, remove from pans to wire racks to cool completely.
To make the frosting:
Toast pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted. Set aside to cool.
Using
an electric mixer on medium speed, beat cream cheese, butter, and
vanilla until creamy. Add confectioners' sugar and beat at low speed
until blended. Then, increase mixer speed to high and beat until
smooth. Stir in pecans.
Spread frosting between cake layers and on top and sides of cake
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Pecan Pie Bars
Crust
Combine the following in a bowl until well mixed and then spread on
the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.
2 cups of flour
1/2 cup of icing sugar (powdered/confectioners sugar)
1 cup of butter
Filling
Cream together:
1/2 cup sugar
3 eggs
Add:
1 cup light corn syrup
1 tsp vanilla
1/2 stick of butter (melted)
a pinch of salt
2 cups of pecans
When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.
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White Chicken Enchiladas
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
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