Thi may be THE easiest recipe ever!
Ingredients
2 cups white sugar
1/2 cup milk
1 (7 ounce) jar marshmallow creme
1 1/3 cups peanut butter
Directions
1. Boil milk and sugar in a medium saucepan for three minutes over medium-high heat. Immediately stir in the marshmallow creme and peanut butter. Pour and spread into a 9x9 inch glass baking dish. Cool completely before cutting into squares and serving.
Sunday, December 25, 2011
Georgetown Cupcake's Maple Chocolate Chip Cupcakes
FOR THE CUPCAKES:
2 1/2 cups All purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
8 tablespoon Unsalted butter at room temperature
1 3/4 cup Sugar
2 Eggs
2 1/4 teaspoon Vanilla extract
Seeds from 1 vanilla bean
1 1/4 cup Whole milk at room temperature
1/2 cup Pure maple syrup
1/2 cup Chocolate Chips
.
FOR THE FROSTING:
2 cup Semisweet chocolate chips
1 cup Heavy Cream
instructions FOR THE CUPCAKES: Preheat the oven to 350F. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
ingredients 2 1/2 cups All purpose flour1/2 teaspoon Baking powder1/4 teaspoon Salt
instructions Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
ingredients 8 tablespoon Unsalted butter at room temperature1 3/4 cup Sugar
instructions Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated.
instructions Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one thirds of the flour mixture to the butter mixture, then gradually add on third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
Add in the maple syrup and mix slowly until just combined.
instructions Gently fold in the chocolate chips, just until incorporated
Scoop batter into baking cups so that they are two-thirds full and bake for 18 to 20 minites )start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
ingredients 2 cup Semisweet chocolate chips1 cup Heavy Cream instructions FOR THE FROSTING: Fill a medium saucepan with 1 to 2 inches water and place over medium-low heat. Place the chocolate ships and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan
2 1/2 cups All purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
8 tablespoon Unsalted butter at room temperature
1 3/4 cup Sugar
2 Eggs
2 1/4 teaspoon Vanilla extract
Seeds from 1 vanilla bean
1 1/4 cup Whole milk at room temperature
1/2 cup Pure maple syrup
1/2 cup Chocolate Chips
.
FOR THE FROSTING:
2 cup Semisweet chocolate chips
1 cup Heavy Cream
instructions FOR THE CUPCAKES: Preheat the oven to 350F. Line a cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
ingredients 2 1/2 cups All purpose flour1/2 teaspoon Baking powder1/4 teaspoon Salt
instructions Sift together the flour, baking powder, and salt on a piece of parchment paper or wax paper and set aside.
ingredients 8 tablespoon Unsalted butter at room temperature1 3/4 cup Sugar
instructions Place the unsalted butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated.
instructions Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one thirds of the flour mixture to the butter mixture, then gradually add on third of the milk mixture, beating until well incorporated. Add another third of the flour mixture, followed by one third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and mix slowly until just combined.
Add in the maple syrup and mix slowly until just combined.
instructions Gently fold in the chocolate chips, just until incorporated
Scoop batter into baking cups so that they are two-thirds full and bake for 18 to 20 minites )start checking after 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
ingredients 2 cup Semisweet chocolate chips1 cup Heavy Cream instructions FOR THE FROSTING: Fill a medium saucepan with 1 to 2 inches water and place over medium-low heat. Place the chocolate ships and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan
Veggie stuffing from Daphne Oz
1/2 Loaf Multigrain Bread (torn into bite-sized pieces)
3/4 cup Walnuts (coarsely chopped)
1 Shallot (finely chopped)
1 Celery Stalk (thinly chopped)
1/2 pound Shitake Mushrooms (chopped and stems removed)
1 Bunch Kale (cut into ribbons and stems removed)
1 Granny Smith Apple (cored and diced)
1/3 cup Parsley Leaves (minced)
1 tablespoon Fresh Thyme Leaves (minced)
1 tablespoon Fresh Sage Leaves (minced)
1 Clove Garlic (minced)
1 tablespoon Extra Virgin Olive Oil
Salt and Pepper
Vegetable Broth (approximately 2 cups)
3/4 cup Walnuts (coarsely chopped)
1 Shallot (finely chopped)
1 Celery Stalk (thinly chopped)
1/2 pound Shitake Mushrooms (chopped and stems removed)
1 Bunch Kale (cut into ribbons and stems removed)
1 Granny Smith Apple (cored and diced)
1/3 cup Parsley Leaves (minced)
1 tablespoon Fresh Thyme Leaves (minced)
1 tablespoon Fresh Sage Leaves (minced)
1 Clove Garlic (minced)
1 tablespoon Extra Virgin Olive Oil
Salt and Pepper
Vegetable Broth (approximately 2 cups)
Wednesday, October 19, 2011
Browned butter cookies with CARAMEL frosting
Cookies
1
cup butter (do not use margarine)
2
cups packed brown sugar
1/2
cup milk
2
eggs
3 1/2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
Caramel Frosting
1/2
cup butter or margarine
1
cup packed brown sugar
1/4
cup milk
2
cups powdered sugar
Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes
FROSTING:
Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies
Sounds like a perfect Fall dessert!! can't wait to try this!
1
cup butter (do not use margarine)
2
cups packed brown sugar
1/2
cup milk
2
eggs
3 1/2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
Caramel Frosting
1/2
cup butter or margarine
1
cup packed brown sugar
1/4
cup milk
2
cups powdered sugar
Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes
FROSTING:
Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies
Sounds like a perfect Fall dessert!! can't wait to try this!
Tomato, Pesto, Feta grilled sandwich
I'm not sure this one needs explanation. If you can make a grilled cheese sandwich, it is very similar. Spread margarine on 2 pcs of whole wheat bread. Place one margarine- side down, layer fresh tomato slices, feta, black olives, and spread pesto over the top. Cover with other slice of bread, margarine side up. Cook over medium heat until both sides are crisp. Serve with fresh tomato soup for a very healthy, delish meal.
My son is home from Basic/AIT!!!!!
Since my oldest son has returned from Ft.Leonard wood, he has been on a health kick (yeah!)
this gives me a litle leverage with the other kids about eating healthier foods in place of take out or fattening, sugary foods.
A few of us went to a fruit farm and bought a bushel of mixed apples home. We have been enjoying homemade applesauce and apple crisp (healthy version) for dessert or with dinner. It was a great experience and even better for encouraging us to eat our "apple a day."
I hope you all take the time to eat the harvest of Autumn..apples, pumpkins, nuts, seeds, squash...yummy!
this gives me a litle leverage with the other kids about eating healthier foods in place of take out or fattening, sugary foods.
A few of us went to a fruit farm and bought a bushel of mixed apples home. We have been enjoying homemade applesauce and apple crisp (healthy version) for dessert or with dinner. It was a great experience and even better for encouraging us to eat our "apple a day."
I hope you all take the time to eat the harvest of Autumn..apples, pumpkins, nuts, seeds, squash...yummy!
Wednesday, October 5, 2011
Polly wants a cracker, but I want chocolate cake!: Autumn is here!
Polly wants a cracker, but I want chocolate cake!: Autumn is here!: I have spent the morning reading about how to get organized and save money...so many good ideas! Of course, extreme couponing is all over th...
Autumn is here!
I have spent the morning reading about how to get organized and save money...so many good ideas!
Of course, extreme couponing is all over the internet and tv, but it isn't realistic for most of us...I know Kroger would not allow me to walk out of the store with $37 of their money, and 128 bottles of aspirin! I am making myself stick to a budget this week for groceries and use the coupons from the Sunday paper and the downloadable coupons from Kroger.
To organize the coupons, I am going to make a file folder with an old daily planner. I guess recycling is saving money, too!
i need to pay off a credit card i used a little too often this year, (visit to watch basic training graduation, high school graduation, senior pics, military ring, birthdays,sports and fees, good bye parties, vacation to Florida, etc...) That bill just never seems to go away and guess what- Christmas is only 11 weeks away!!! I am determined to pay off one of the two I have been using to survive this year! I am realistic that the second won't get paid off until after the beginning of the year.
If you have never had to pay off a couple credit cards or large bills, the best idea I have heard of so far, seems pretty simple.
pay the smallest amount you can on the bills with the lowest percentage rate. Pay the largest amount you can on the bill with the highest interest rate. when THAT bill is paid off, use the money you used to pay on that bill towards the next bill or card.
I have ongoing medical expenses, so sometimes this works, and other times...I do what I can. Praying that the next president will be able to turn the economy around and put people back to work. we have been very fortunate this year and I hope it pays off in the end. until then, i will keep clipping those coupons!
Of course, extreme couponing is all over the internet and tv, but it isn't realistic for most of us...I know Kroger would not allow me to walk out of the store with $37 of their money, and 128 bottles of aspirin! I am making myself stick to a budget this week for groceries and use the coupons from the Sunday paper and the downloadable coupons from Kroger.
To organize the coupons, I am going to make a file folder with an old daily planner. I guess recycling is saving money, too!
i need to pay off a credit card i used a little too often this year, (visit to watch basic training graduation, high school graduation, senior pics, military ring, birthdays,sports and fees, good bye parties, vacation to Florida, etc...) That bill just never seems to go away and guess what- Christmas is only 11 weeks away!!! I am determined to pay off one of the two I have been using to survive this year! I am realistic that the second won't get paid off until after the beginning of the year.
If you have never had to pay off a couple credit cards or large bills, the best idea I have heard of so far, seems pretty simple.
pay the smallest amount you can on the bills with the lowest percentage rate. Pay the largest amount you can on the bill with the highest interest rate. when THAT bill is paid off, use the money you used to pay on that bill towards the next bill or card.
I have ongoing medical expenses, so sometimes this works, and other times...I do what I can. Praying that the next president will be able to turn the economy around and put people back to work. we have been very fortunate this year and I hope it pays off in the end. until then, i will keep clipping those coupons!
Swiss Apfelkuchen Tart
| Dough: | |
| | 2 cupsall-purpose flour |
| | 1/3 cupsugar |
| | 1 lemon |
| | 5 ozunsalted butter; (10 Tbls.) |
| | 1 egg |
| | 1 egg yolk |
| | 1/8 tsp.salt |
| | 3/4 Tblswhite vinegar; mixed with 3/4 Tbls. cold water Filling: 8-10 tart apples 1 c golden raisins 1/2 c. chopped nuts 1/2 c. sugar 2 tsp. cinnamon 6 TBS Real butter, melted 1 egg, beaten Make dough like you would pie crust, refrigerate 30 minutes or longer. Peel and core apples, slice in half and then into 1/8 inch thick slices and place in a mixing bowl. Roll dough out on a floured board or counter with a floured rolling pin until it is about 19 inches long and 12 inches wide. Carefully fold it over itself and then unfold onto an 11 inch by 17 inch baking sheet... Layer half of the apple slices onto the dough, leaving a 2 inch margin all the way around. Sprinkle 2/3 of the nuts and 1/2 the raisins. Mix the sugar and cinnamon in a bowl and sprinkle half over the apples, nuts and raisins. Make another layer of apples, nuts and raisins and cover with the rest of the cinnamon sugar. Fold the sides of the pastry over, starting with the short sides. Pour the melted butter over the topping and brush the pastry frame with the slightly beaten egg. Bake at 350 degrees for 30 minutes. Allow to cool and then slice into 12 pcs. Adapted by http://laurenhairston.blogspot.com/2011/01/contest-apfelkuchen.html |
chicken cordon bleu casserole
2 lbs of cubed chicken
1 egg with 2 Tbs milk, beaten together
Bread crumbs
8 oz of swiss or mozzarella cheese
1 package finely chopped ham (found near bologna at grocery)
1 can of cream of chicken soup, 1 C milk, mixed
Dip chunks of chicken in egg and milk mixture, and coat with bread crumbs. In skillet, brown until golden. Place chicken in 13x9 baking dish, add in cheese and ham. Pour soup mixture over other ingredients. Bake at 350 for 30 minutes.
1 egg with 2 Tbs milk, beaten together
Bread crumbs
8 oz of swiss or mozzarella cheese
1 package finely chopped ham (found near bologna at grocery)
1 can of cream of chicken soup, 1 C milk, mixed
Dip chunks of chicken in egg and milk mixture, and coat with bread crumbs. In skillet, brown until golden. Place chicken in 13x9 baking dish, add in cheese and ham. Pour soup mixture over other ingredients. Bake at 350 for 30 minutes.
Hobo packs on the grill
Make sheets of foil large enough to wrap Hobo packs, usually 8 x 8,
place a hamburger patty on each sheet, top with a slice of onion, 2 TBS. of veg-All, and topped with a slice of cheese.
wrap foil so that juices cannot escape, I roll the edges together, instead of crimping, but you can do whatever works for you.
Grill or bake until hamburgers are cooked to your taste. carefully unwrap each pack, can be served in packs or placed on plates with a side of beans or brown rice.
place a hamburger patty on each sheet, top with a slice of onion, 2 TBS. of veg-All, and topped with a slice of cheese.
wrap foil so that juices cannot escape, I roll the edges together, instead of crimping, but you can do whatever works for you.
Grill or bake until hamburgers are cooked to your taste. carefully unwrap each pack, can be served in packs or placed on plates with a side of beans or brown rice.
Crockpot sweet and sour chicken
2-4 chicken breast cut into pieces
1-3 chopped bell peppers (red, green, yellow, or orange)
1 small onion, chopped
1 can of chunk pineapple, juice included
1/2 c. brown sugar
red pepper flakes to taste
cook in crock pot on low for 8-10 hours
serve over brown rice
1-3 chopped bell peppers (red, green, yellow, or orange)
1 small onion, chopped
1 can of chunk pineapple, juice included
1/2 c. brown sugar
red pepper flakes to taste
cook in crock pot on low for 8-10 hours
serve over brown rice
Crockpot Porcupine Meatballs
| 1/2 cGreen pepper; finely chopped 1 Egg 1/4 tsp pepper, 1 tsp salt 1 1/2 lb. ground meat 1/2 C RAW rice Mix ingredients and form into meatballs, add to crock pot and cover with 1 can Tomato soup and 1 small can of chopped tomatoes, cook 8 hours on low | ||||||||
| | | |||||||
| |
|
Easy Crockpot Cabbage and kielbasa
| | 1 lbkielbasa/turkey sausage; sliced |
| | 1 headcabbage; chopped |
| | 1 cupOnions; chopped |
| | 1 Tbsp.Butter |
| | 28 oztomatoes; undrained |
| | 4 cupsChicken broth Mix into crockpot and cook on high 4-6 hours or low 8-10 |
Monday, October 3, 2011
Pumpkin Breakfast Muffins
Too easy! I was given this recipe by my local cashier at the grocer's when I gave her my pumkin pie custard recipe....
1 small can of pumpkin
1 Spice cake mix
...........mix together and pour into muffin pans lined with paper.....bake according to cake directions for cupcakes.....yep, really THAT easy!
1 small can of pumpkin
1 Spice cake mix
...........mix together and pour into muffin pans lined with paper.....bake according to cake directions for cupcakes.....yep, really THAT easy!
Pumkin Pie Custard
sooo easy and good for you, too! An alternative to regular pumpkin pie, this is short on carbs and fat, high on taste.
1 large can of pumpkin Pie mix (for lower sugar recipe, use pure pumpkin and add sugar substitute and seasoning)
2 eggs
1 can evaporated milk
additional pumpkin pie seasoning if you prefer (I do!)
1/2 c. Bisquick or Jiffy baking mix
Mix very, very well and bake in a greased casserole pan at 350 degrees for 45 minutes or until knife inserted into center comes out clean.
Serve alone or with whipping cream, cool whip, or vanilla/cinnamon ice cream.
1 large can of pumpkin Pie mix (for lower sugar recipe, use pure pumpkin and add sugar substitute and seasoning)
2 eggs
1 can evaporated milk
additional pumpkin pie seasoning if you prefer (I do!)
1/2 c. Bisquick or Jiffy baking mix
Mix very, very well and bake in a greased casserole pan at 350 degrees for 45 minutes or until knife inserted into center comes out clean.
Serve alone or with whipping cream, cool whip, or vanilla/cinnamon ice cream.
At-home Calzones
whole wheat pizza crust dough
Pizza sauce
mozzarella
fresh spinach
mushrooms
onions
bell peppers
thinly sliced zucchini
ground sausage or pepperoni
roll dough out and cut into squares (4), in the center of each dough square, add sauce, and choice of toppings, pinch closed and sprinkle with Parmesan cheese. bake according to Pizza dough directions. serve with additional sauce on side and side salad.
Pizza sauce
mozzarella
fresh spinach
mushrooms
onions
bell peppers
thinly sliced zucchini
ground sausage or pepperoni
roll dough out and cut into squares (4), in the center of each dough square, add sauce, and choice of toppings, pinch closed and sprinkle with Parmesan cheese. bake according to Pizza dough directions. serve with additional sauce on side and side salad.
cornflake chicken -one of Teage's faves
dredge chicken breasts that have been patted dry with a paper towel through egg wash (1 egg, 2 T milk, beaten), then through crushed corn flakes.
Salt and pepper to taste, place on baking sheet. Spray with non-stick cooking spray and bake 20-30 minutes at 375 degrees or until no longer pink in the middle.
Good alternative to fried chicken, healthier and faster....and amazingly delicious!!! Your family will LOVE this!
Salt and pepper to taste, place on baking sheet. Spray with non-stick cooking spray and bake 20-30 minutes at 375 degrees or until no longer pink in the middle.
Good alternative to fried chicken, healthier and faster....and amazingly delicious!!! Your family will LOVE this!
Thursday, September 29, 2011
Impossibly easy crustless pumpkin pie
1 Can of Pure pumpkin, 1 can of evaporated milk,1 c brown sugar,1 c white sugar, 2 eggs, 3/4 C Bisquick baking mix, pumpkin pie spice to seasoning, mix well. Grease 9 x 12 casserole dish,bake in 425 degree oven for40 minutes. Let cool,top with whipping cream.
My step-mom used to make this and substitute the sugars with saccharin or truvia because she was a diabetic. the crust-less version is faster and easier to make and feeds more people. My youngest son loves it more than "regular" pie and requests this as soon as the cool air rolls in. Definitely a family favorite!
My step-mom used to make this and substitute the sugars with saccharin or truvia because she was a diabetic. the crust-less version is faster and easier to make and feeds more people. My youngest son loves it more than "regular" pie and requests this as soon as the cool air rolls in. Definitely a family favorite!
Tuesday, September 27, 2011
unstuffed peppers from Kraft!
What You Need
1 lb. lean ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice
1 jar (24 oz.) spaghetti sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
Make It
HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole; top with remaining cheese.
BAKE 25 min. or until heated through.
Sounds really good, I think that's what is going on the table tonight!!
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