1 large box (17 oz.) Rice Chex
1 large bag coconut
1 bag slivered almonds
Bring to a boil:
1 1/2 c. sugar, 1 1/2 c. white Karo syrup, 2 cubes margarine
Boil 2 min., add 1 tsp. vanilla and pour over Chex mixture
Tuesday, March 13, 2012
Chocolate Sauce for Ice Cream
3 squares chocolate or 7 Tbsp. cocoa
1 3/4 cup cream or milk
1 cup sugar
1/4 cup flour
1/4 tsp. salt
Mix sugar, flour and salt. Stir in milk. Cook until it boils, then take off heat and add 1 Tbsp. butter or margarine and 1 tsp. vanilla.
1 3/4 cup cream or milk
1 cup sugar
1/4 cup flour
1/4 tsp. salt
Mix sugar, flour and salt. Stir in milk. Cook until it boils, then take off heat and add 1 Tbsp. butter or margarine and 1 tsp. vanilla.
Saltine Chocolate Pieces
1 sleeve (about 37) Kroger Saltines
3/4 cup brown sugar
1 cup butter
12 oz. (2 cups) semi-sweet chocolate chips
3/4 cup chopped nuts
Preheat oven to 400. Line a 10X15 in. cookie sheet with foil. Spray very lightly with cooking spray. Cover cookie sheet with saltines. Boil sugar and butter for 3 in. Pour mixture over saltines and spread evenly. Bake at 400 for 5 min. Remove from oven.
Sprinkle with chocolate chips. Let set 1 min. then spread melted chips with spatula. Sprinkle 3/4 cup chopped nuts over this and press down lightly. Cut on diagonal immediately or cool until firm, then break up; pieces can be frozen. Yield: 30 pieces.
3/4 cup brown sugar
1 cup butter
12 oz. (2 cups) semi-sweet chocolate chips
3/4 cup chopped nuts
Preheat oven to 400. Line a 10X15 in. cookie sheet with foil. Spray very lightly with cooking spray. Cover cookie sheet with saltines. Boil sugar and butter for 3 in. Pour mixture over saltines and spread evenly. Bake at 400 for 5 min. Remove from oven.
Sprinkle with chocolate chips. Let set 1 min. then spread melted chips with spatula. Sprinkle 3/4 cup chopped nuts over this and press down lightly. Cut on diagonal immediately or cool until firm, then break up; pieces can be frozen. Yield: 30 pieces.
Peppermint Pattie Poke Cake
Cake
1 box Betty Crocker Supermoist triple chocolate fudge cake mix
water, vegetable oil and eggs called for in cake mix directions
Filling
1 box (4-serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp. peppermint extract
Frosting
1/4 tsp. peppermint extract
1 container Betty Crocker whipped milk chocolate frosting
3/4 cup coarsly chopped chocolate covered peppermint patties (8 candies)
Heat oven to 350. Make cake as directed for 13X9 inch pan. Cool 15 min. Poke top of warm cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat filling ingredients with wire whisk about 2 min. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled. Stir 1/4 tsp. peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store loosely covered in refrigerator. 15 servings
1 box Betty Crocker Supermoist triple chocolate fudge cake mix
water, vegetable oil and eggs called for in cake mix directions
Filling
1 box (4-serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp. peppermint extract
Frosting
1/4 tsp. peppermint extract
1 container Betty Crocker whipped milk chocolate frosting
3/4 cup coarsly chopped chocolate covered peppermint patties (8 candies)
Heat oven to 350. Make cake as directed for 13X9 inch pan. Cool 15 min. Poke top of warm cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat filling ingredients with wire whisk about 2 min. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled. Stir 1/4 tsp. peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store loosely covered in refrigerator. 15 servings
Cocoa Brownies
2/3 c. flour
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla
1/3 c. cocoa
1/2 tsp. salt
1 c. brown sugar
1/3 c. oil
Mix flour, cocoa, baking powder and salt. Slightly beat eggs, stir in sugar. Add vanilla and oil. Mix well. Stir in flour mixture. Spread in greased shallow 11X7 or 9 in. square pan. Bake @ 350 for 22-25 min. Cool in pan. 20-24 brownies.
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla
1/3 c. cocoa
1/2 tsp. salt
1 c. brown sugar
1/3 c. oil
Mix flour, cocoa, baking powder and salt. Slightly beat eggs, stir in sugar. Add vanilla and oil. Mix well. Stir in flour mixture. Spread in greased shallow 11X7 or 9 in. square pan. Bake @ 350 for 22-25 min. Cool in pan. 20-24 brownies.
Cinnamon Bunt Cake
yellow cake mix
1 pkg. vanilla instant pudding (small pkg. 1/2 cup)
8 oz. sour cream
3/4 cup water
4 eggs
1/4 cup oil
3 Tbsp. flour
Beat together. Grease pan well. Mix cinnamon and sugar in pan. Pour 1/2 batter in pan, put more cinnamon and sugar. Top with rest of batter, top with cinnamon and sugar. Bake @ 350 for 45 min. - 1 hour. Cool inverted.
1 pkg. vanilla instant pudding (small pkg. 1/2 cup)
8 oz. sour cream
3/4 cup water
4 eggs
1/4 cup oil
3 Tbsp. flour
Beat together. Grease pan well. Mix cinnamon and sugar in pan. Pour 1/2 batter in pan, put more cinnamon and sugar. Top with rest of batter, top with cinnamon and sugar. Bake @ 350 for 45 min. - 1 hour. Cool inverted.
Truffles
2 cups milk chocolate chips (1 1/2 lbs.)
1/2 pint whipping cream
5 drops Peppermint oil
Melt chocolate, scald cream and cool to lukewarm. Beat chocolate and cream about 3 min. Add peppermint and beat 1 minute. Pour into saran lined 8X8 pan. Chill and cut.
1/2 pint whipping cream
5 drops Peppermint oil
Melt chocolate, scald cream and cool to lukewarm. Beat chocolate and cream about 3 min. Add peppermint and beat 1 minute. Pour into saran lined 8X8 pan. Chill and cut.
Chicken Angelo
4 chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
6 slices Muenster cheese (approx.)
1 can cream of chicken soup
1/4 cup water
Preheat oven to 350. Dip chicken breasts in egg then roll in bread crumbs to coat. Brown in skillet with olive oil. Lay in 9X13 inch baking dish. Layer cheese on chicken. Spread soup mixed with water on chicken. Bake covered in oven for 30 min. Remove cover and bake for another 20-30 min. until juices run clear.
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
6 slices Muenster cheese (approx.)
1 can cream of chicken soup
1/4 cup water
Preheat oven to 350. Dip chicken breasts in egg then roll in bread crumbs to coat. Brown in skillet with olive oil. Lay in 9X13 inch baking dish. Layer cheese on chicken. Spread soup mixed with water on chicken. Bake covered in oven for 30 min. Remove cover and bake for another 20-30 min. until juices run clear.
Hershey's Perfectly Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
"perfectly chocolate chocolate frosting"
Heat oven to 350. Grease and flour 2 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min. or until toothpick comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Frost. 10-12 servings.
Cupcakes: line 2-1/2 in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 for 22-25 min. cool, frost. About 30 cupcakes.
Perfectly Chocolate Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.
1 3/4 cups flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
"perfectly chocolate chocolate frosting"
Heat oven to 350. Grease and flour 2 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min. or until toothpick comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Frost. 10-12 servings.
Cupcakes: line 2-1/2 in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 for 22-25 min. cool, frost. About 30 cupcakes.
Perfectly Chocolate Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.
Manicotti
1 pkg. manicotti tubes
1 pkg. (15 oz. or 1 3/4 c.) ricotta cheese
2 cups mozz. cheese and more for top
1/2 cup grated parm. cheese
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 lb. hot italian sausage
1 jar spaghetti sauce
1 jar Alfredo sauce
*cook manicotti for 4 min. or boil water, place manicotti in and remove from heat. Let sit 5 min.
Lightly grease 9X13 baking dish. Cook sausage, add spaghetti sauce. Spread over bottom of pan. Mix all other ingredients (except manicotti and alfredo sauce). Put in ziplock bag and cut corner off. Pipe cheese mixture into manicotti tubes. Place in single layer over spaghetti sauce. Cover with alfredo sauce. Bake covered @ 350 for 20 min. Remove tin foil. Add more cheese on top. Cook 10 more min. uncovered or until cheese is bubbly.
1 pkg. (15 oz. or 1 3/4 c.) ricotta cheese
2 cups mozz. cheese and more for top
1/2 cup grated parm. cheese
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 lb. hot italian sausage
1 jar spaghetti sauce
1 jar Alfredo sauce
*cook manicotti for 4 min. or boil water, place manicotti in and remove from heat. Let sit 5 min.
Lightly grease 9X13 baking dish. Cook sausage, add spaghetti sauce. Spread over bottom of pan. Mix all other ingredients (except manicotti and alfredo sauce). Put in ziplock bag and cut corner off. Pipe cheese mixture into manicotti tubes. Place in single layer over spaghetti sauce. Cover with alfredo sauce. Bake covered @ 350 for 20 min. Remove tin foil. Add more cheese on top. Cook 10 more min. uncovered or until cheese is bubbly.
Christmas Fudge
1 can evaporated milk (not fat free)
1 1/2 cups frozen small marshmallows
20 Symphony chocolate bars (about 2 super big)
1 cup butter chunks
1 pkg. (12 oz.) milk chocolate chips
4 cups sugar
2 1/2 cups mini marshmallows
2 tsp. vanilla
Mix bars, chocolate chips, butter in large bowls and set aside. In saucepan mix sugar, milk, 2 1/2 cups marshmallows. Bring to boil stirring constantly. Boil for 6 min. Pour over bars, chips and butter. Beat by hand until well mixed. Add vanilla and marshmallows. Pour into 9X13 pan. Cover and refrigerate.
*don't touch sides while stirring
*use pressure cooker to melt sugar (needs to be thick) will turn brown
*use large bowl for chocolate
*if layering, can do 2 9X13 pans (makes a lot)
*cook on medium heat - takes longer
1 1/2 cups frozen small marshmallows
20 Symphony chocolate bars (about 2 super big)
1 cup butter chunks
1 pkg. (12 oz.) milk chocolate chips
4 cups sugar
2 1/2 cups mini marshmallows
2 tsp. vanilla
Mix bars, chocolate chips, butter in large bowls and set aside. In saucepan mix sugar, milk, 2 1/2 cups marshmallows. Bring to boil stirring constantly. Boil for 6 min. Pour over bars, chips and butter. Beat by hand until well mixed. Add vanilla and marshmallows. Pour into 9X13 pan. Cover and refrigerate.
*don't touch sides while stirring
*use pressure cooker to melt sugar (needs to be thick) will turn brown
*use large bowl for chocolate
*if layering, can do 2 9X13 pans (makes a lot)
*cook on medium heat - takes longer
Reese's Peanut Butter Squares
1 cup butter
1 cup peanut butter
3 cups icing sugar
1 tsp. vanilla
1 pkg. milk chocolate chips
1/2 cup peanut butter
Melt first 2 ingredients in microwave for 2 min. or until smooth. Mix next 2 ingredients with melted peanut butter and pour into 9X13 pan. Melt last 2 ingredients in microwave and pour over the peanut butter mixture.
Refrigerate and cut into bars.
1 cup peanut butter
3 cups icing sugar
1 tsp. vanilla
1 pkg. milk chocolate chips
1/2 cup peanut butter
Melt first 2 ingredients in microwave for 2 min. or until smooth. Mix next 2 ingredients with melted peanut butter and pour into 9X13 pan. Melt last 2 ingredients in microwave and pour over the peanut butter mixture.
Refrigerate and cut into bars.
Chocolate Pumpkin Muffins
1 pkg. Betty Crocker SuperMoist chocolate fudge cake mix
15 ounces canned pumpkin
1/2 cup water
Mix cake mix and pumpkin. Add water as needed to create a smooth batter. Note-this will be thicker than typical cake batter. Line a muffin pan with paper liners or spray with non-stick cooking spray. Fill cups 2/3 full. Bake @ 350 F for 18-23 minutes or until toothpick comes out clean.
15 ounces canned pumpkin
1/2 cup water
Mix cake mix and pumpkin. Add water as needed to create a smooth batter. Note-this will be thicker than typical cake batter. Line a muffin pan with paper liners or spray with non-stick cooking spray. Fill cups 2/3 full. Bake @ 350 F for 18-23 minutes or until toothpick comes out clean.
Taco Soup
1 lb ground meat (turkey, beef or chicken)
1 pkg. taco seasoning
1 can pinto beans
1 can ranch-style beans
1 can white hominy
2 cans Rotel (green chile/diced tomato mix)
1 pkg. Ranch dip mix
2 cups water
1/3 bunch fresh cilantro, minced
1 lime, juiced
Brown meat with taco seasoning. In crock pot or soup pot, combine browned meat and remaining ingredients. Cook on low heat until ingredients are well-incorporated and heated through.
Suggested toppings: tortilla chips, shredded cheese, sour cream, diced green onions, and/or chopped cilantro.
1 pkg. taco seasoning
1 can pinto beans
1 can ranch-style beans
1 can white hominy
2 cans Rotel (green chile/diced tomato mix)
1 pkg. Ranch dip mix
2 cups water
1/3 bunch fresh cilantro, minced
1 lime, juiced
Brown meat with taco seasoning. In crock pot or soup pot, combine browned meat and remaining ingredients. Cook on low heat until ingredients are well-incorporated and heated through.
Suggested toppings: tortilla chips, shredded cheese, sour cream, diced green onions, and/or chopped cilantro.
Monday, August 29, 2011
Very Moist Banana Bread
I got this recipe from a friend in Virginia. She gave us some bread for Christmas and I had to have the recipe after that! It's the most moist banana bread I've ever had, and everyone who tries it loves it! Oh, and it makes quite a bit!
Ingredients:
6 ripe bananas
4 eggs
4 cups sugar
1 cup oil
1 cup sour cream or yogurt
Combine ingredients then add:
4 cups flour
2 1/2 tsp. baking soda
1 1/2 tsp. salt
2 cups chopped nuts (optional)
2 tsp. vanilla
Mix until well blended. Grease and flour your loaf pans. Bake for 1 hour at 325 degrees. Turn out onto a cooling rack.
I usually put this in 3 large loaf pans. I have been able to make 11 small loaves from one recipe as well. For the mini pans cook about 45 minutes.
Ingredients:
6 ripe bananas
4 eggs
4 cups sugar
1 cup oil
1 cup sour cream or yogurt
Combine ingredients then add:
4 cups flour
2 1/2 tsp. baking soda
1 1/2 tsp. salt
2 cups chopped nuts (optional)
2 tsp. vanilla
Mix until well blended. Grease and flour your loaf pans. Bake for 1 hour at 325 degrees. Turn out onto a cooling rack.
I usually put this in 3 large loaf pans. I have been able to make 11 small loaves from one recipe as well. For the mini pans cook about 45 minutes.
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