Ingredients:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)
Directions?
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).
Comments:
This has a good flavor but the texture is a bit different than a normal cake. We topped with whipped cream and a bit of chocolate syrup. Good if you just want a little something for that sweet tooth.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Thursday, April 2, 2009
Monday, March 30, 2009
Easter Nests
Ingredients:
8 ounces (227 grams) semi-sweet or milk chocolate, chopped
2 - 2 1/2 cups chow mein noodles
Garnish:
small jelly beans, speckled malted milk eggs, or other egg shaped candy
Directions:
Chocolate Easter Nests:
Line a baking pan with a piece of aluminum foil, smooth the foil, and then butter or spray the foil with a non stick vegetable spray.Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Gently fold in the chow mein noodles, being careful not to break them.Spoon six mounds of the mixture onto the prepared pan and, using your fingers, form each mound into a 4 inch (10 cm) nest shape. Make a small indentation in the center of each nest.Place the pan, with the chocolate nests, in the refrigerator to set (about 30 minutes). Just before serving, remove the nests from the refrigerator and place some small jelly beans or other egg shaped candy in the center of each nest. Makes about six - 4 inch nests.
8 ounces (227 grams) semi-sweet or milk chocolate, chopped
2 - 2 1/2 cups chow mein noodles
Garnish:
small jelly beans, speckled malted milk eggs, or other egg shaped candy
Directions:
Chocolate Easter Nests:
Line a baking pan with a piece of aluminum foil, smooth the foil, and then butter or spray the foil with a non stick vegetable spray.Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Gently fold in the chow mein noodles, being careful not to break them.Spoon six mounds of the mixture onto the prepared pan and, using your fingers, form each mound into a 4 inch (10 cm) nest shape. Make a small indentation in the center of each nest.Place the pan, with the chocolate nests, in the refrigerator to set (about 30 minutes). Just before serving, remove the nests from the refrigerator and place some small jelly beans or other egg shaped candy in the center of each nest. Makes about six - 4 inch nests.
Easy Caramel Popcorn
Ingredients:
8 cups popped popcorn (1 regular sized bag)
1/2 cup brown sugar
1/4 cup margarine
2 tablespoons light corn syrup
1/4 teaspoon salt (I omit this if I use already salted popcorn)
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Directions:
Pop the microwave popcorn per instructions on package. Once popped, remove the "duds." I do this by pouring the popcorn into a large bowl, shaking it, so all the duds fall to the bottom, then scooping the popcorn back into the bag in handfuls. Dump out the duds and return the popcorn to the large bowl.In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 1 minute 30 seconds in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 30 seconds. Remove from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bowl. Stir to coat the popcorn as best as you can. Put the bowl of popcorn into the microwave for an additional 30 seconds. Remove, stir well, and return it back to the microwave for another 30 seconds. Remove, stir well. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
8 cups popped popcorn (1 regular sized bag)
1/2 cup brown sugar
1/4 cup margarine
2 tablespoons light corn syrup
1/4 teaspoon salt (I omit this if I use already salted popcorn)
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Directions:
Pop the microwave popcorn per instructions on package. Once popped, remove the "duds." I do this by pouring the popcorn into a large bowl, shaking it, so all the duds fall to the bottom, then scooping the popcorn back into the bag in handfuls. Dump out the duds and return the popcorn to the large bowl.In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 1 minute 30 seconds in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 30 seconds. Remove from microwave, and stir in the baking soda. Pour syrup over the popcorn in the bowl. Stir to coat the popcorn as best as you can. Put the bowl of popcorn into the microwave for an additional 30 seconds. Remove, stir well, and return it back to the microwave for another 30 seconds. Remove, stir well. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
Saturday, February 21, 2009
Sweet & Sour Meatballs
Ingredients:
1 20oz can unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon pepper
1 1/2 pounds ground beef
1 teaspoon canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoon soy sauce
Directions:
Drain pineapple, reserving 1/2 cup juice. Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into meatballs.
In nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes.
Combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Comments:
1 20oz can unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon pepper
1 1/2 pounds ground beef
1 teaspoon canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoon soy sauce
Directions:
Drain pineapple, reserving 1/2 cup juice. Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into meatballs.
In nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes.
Combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Comments:
Sunday, January 4, 2009
Pretzel Turtles
Ingredients
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
Pretzel Turltes
Ingredients
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
Bacon Cheese Puffs
Ingredients:
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Comments:
This is good as an appetizer! To make it even simpler use the Oscar Meyer bacon bits or cook the bacon the day before to cut out prep time.
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Comments:
This is good as an appetizer! To make it even simpler use the Oscar Meyer bacon bits or cook the bacon the day before to cut out prep time.
Tuesday, December 23, 2008
Buckeyes
Ingredients:
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
Directions:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
While peanutbutter is in freezer melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Comments:
These are a very common holiday treat. Some tips, put the peanutbutter mixture in the fridge before rolling into balls to firm up the mixture a bit. Also, I used about 2 cups of peanut butter. 1/2 cup of that was regular crunch as I ran out of creamy. It still turned out fine. I wouldn't suggest extra crunchy unles you really wants the peanuts in it. Also, I used 4 cups of confectioners sugar and then added a little at a time after that until I got the consistency I needed for rolling the balls. It was probably just over 5 cups.
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
Directions:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
While peanutbutter is in freezer melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Comments:
These are a very common holiday treat. Some tips, put the peanutbutter mixture in the fridge before rolling into balls to firm up the mixture a bit. Also, I used about 2 cups of peanut butter. 1/2 cup of that was regular crunch as I ran out of creamy. It still turned out fine. I wouldn't suggest extra crunchy unles you really wants the peanuts in it. Also, I used 4 cups of confectioners sugar and then added a little at a time after that until I got the consistency I needed for rolling the balls. It was probably just over 5 cups.
Monday, December 15, 2008
Diet Soda Cake
Ingredients:
1 package cake mix
10-12 oz diet soda
Directions:
Mix cake mix and soda and bake until toothpick comes clean when inserted in middle.
Topping:Low-fat topping:
Fat Free cool-whip LF topping for chocolate cake: FF cool whip mixed w/ cocoa.
Comments:
Use a dark drink w/ a dark cake (ie Diet Coke/Pepsi w/ chocolate cake) and a light drink w/ a light cake (ie Diet Sprite w/ yellow, lemon, pineapple cake) If making a pineapple cake, you can add crushed pineapple if desired. If making a lemon cake, you can add lemon juice if desired.
this is definitely a healthier option that traditional cake mix directions as you cut out the oil/eggs. When mixing add about 3/4 of the can, mix, and then add additional soda till you get the consistency you want.
1 package cake mix
10-12 oz diet soda
Directions:
Mix cake mix and soda and bake until toothpick comes clean when inserted in middle.
Topping:Low-fat topping:
Fat Free cool-whip LF topping for chocolate cake: FF cool whip mixed w/ cocoa.
Comments:
Use a dark drink w/ a dark cake (ie Diet Coke/Pepsi w/ chocolate cake) and a light drink w/ a light cake (ie Diet Sprite w/ yellow, lemon, pineapple cake) If making a pineapple cake, you can add crushed pineapple if desired. If making a lemon cake, you can add lemon juice if desired.
this is definitely a healthier option that traditional cake mix directions as you cut out the oil/eggs. When mixing add about 3/4 of the can, mix, and then add additional soda till you get the consistency you want.
Salsa Corn Dip
Ingredients:
1 pkg. cream cheese, cut into cubes
1 pkg. Old El Paso Taco Seasoning Mix
1 cup Old El Paso Thick 'n Chunky Salsa
1 can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
Directions:
1. In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.
2. Microwave on HIGH for 2 to 3 minutes. Stir well. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated and cheese is melted.
3. Stir before serving. Serve with corn chips.
1 pkg. cream cheese, cut into cubes
1 pkg. Old El Paso Taco Seasoning Mix
1 cup Old El Paso Thick 'n Chunky Salsa
1 can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
Directions:
1. In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.
2. Microwave on HIGH for 2 to 3 minutes. Stir well. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated and cheese is melted.
3. Stir before serving. Serve with corn chips.
Saturday, December 13, 2008
Cream Cheese Brownies
Ingredients
4 (1 ounce) squares German sweet chocolate
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
Directions:
Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.
Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
4 (1 ounce) squares German sweet chocolate
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
Directions:
Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.
Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
Friday, December 12, 2008
Kid Made Ice Cream
Ingredients:
Ice Cubes
1/2 cup kosher salt
1 cup half and half
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 resealable sandwich bag
1 gallon size resealable bag
Directions:
Fill the Large half full of ice. Add the salt.In the small bag, mix half and half, sugar, and vanilla. Seal tightly.Place small bag inside large bagWrap a dish towel around the big bag and shake until ice cream thickens (about 5 minutes)Wipe the salt off the small bag and scoop into a bowl.
Ice Cubes
1/2 cup kosher salt
1 cup half and half
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 resealable sandwich bag
1 gallon size resealable bag
Directions:
Fill the Large half full of ice. Add the salt.In the small bag, mix half and half, sugar, and vanilla. Seal tightly.Place small bag inside large bagWrap a dish towel around the big bag and shake until ice cream thickens (about 5 minutes)Wipe the salt off the small bag and scoop into a bowl.
Watermelon Popsicles
Ingredients:
2-3 cups watermelon
1/4 cup water
1 tbsp fresh lemon juice
1/4 c. Sugar to taste or as needed depending on sweetness of watermelon.
(i used 1 1/2 tbsp. agave nectar which is a natural sweetener and mixes well with liquids)
Directions:
Blend all together in a blender. If you use the sugar you may want to melt it first in a saucepan with the water, then add to blender with watermelon & lemon juice. If you have a sweet ripe watermelon, you may not need very much sugar at all.Pour into popsicle molds, freeze and enjoy!
2-3 cups watermelon
1/4 cup water
1 tbsp fresh lemon juice
1/4 c. Sugar to taste or as needed depending on sweetness of watermelon.
(i used 1 1/2 tbsp. agave nectar which is a natural sweetener and mixes well with liquids)
Directions:
Blend all together in a blender. If you use the sugar you may want to melt it first in a saucepan with the water, then add to blender with watermelon & lemon juice. If you have a sweet ripe watermelon, you may not need very much sugar at all.Pour into popsicle molds, freeze and enjoy!
Butterscotch Gingerbread Cookies
Ingredients:
3 cups flour
2 teaspoons baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups packed brown sugar
1 cup shortening (or margarine)
1/3 cup molasses
2 large eggs
1 package of butterscotch chips
Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda and spices in a bowl.
Beat sugar, shortening, molasses, and eggs in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. (It's thick, so using a mixer is a lifesaver!) If mixture looks a bit dry (mine did) add a splash of milk. Stir in butterscotch chips.
Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 9-11 minutes.
3 cups flour
2 teaspoons baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups packed brown sugar
1 cup shortening (or margarine)
1/3 cup molasses
2 large eggs
1 package of butterscotch chips
Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda and spices in a bowl.
Beat sugar, shortening, molasses, and eggs in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. (It's thick, so using a mixer is a lifesaver!) If mixture looks a bit dry (mine did) add a splash of milk. Stir in butterscotch chips.
Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 9-11 minutes.
Wednesday, December 10, 2008
Fool-Proof Fudge
Ingredients:
1 (12 ounce) bag chocolate chips
1 can sweetened condensed milk
2 teaspoon vanilla
1 cup favorite chopped nuts
1 1/2 cup mini marshmallows
Directions:
Mix chocolate chips and sweeten condensed milk in large microwave safe bowl. Microwave for 5 minutes or until chips are melted. Stir in vanilla, nuts and marshmallows. Pour into wax paper lined 9x13 pan and chill for 2 hours until set
1 (12 ounce) bag chocolate chips
1 can sweetened condensed milk
2 teaspoon vanilla
1 cup favorite chopped nuts
1 1/2 cup mini marshmallows
Directions:
Mix chocolate chips and sweeten condensed milk in large microwave safe bowl. Microwave for 5 minutes or until chips are melted. Stir in vanilla, nuts and marshmallows. Pour into wax paper lined 9x13 pan and chill for 2 hours until set
Crispy Peanutbutter Balls
Ingredients:
amounts may vary peanut butter
1 and 1/2 cup chocolate chips
1 cup crispy rice cereal
1/2 cup marshmallows
Directions:
Put peanutbutter and rice crispy cereal into mixing bowl and stir together (but make sure you don't crush the rice crispies.) Melt marshmallows in microwave for about 20 seconds (if not melted, repeat.) Dump marshmallows into your peanutbutter and crispies and mix. Melt chocolate chips in microve for about 45 seconds. Mix but do not put in bowl with other mixture. Spoon out small amounts of peanut mixture and dip them in the melted chocolate until they are covered with the chocolate. Place on cookie sheet and when all mixture is gone, put cookie sheet in freezer for about 15 minutes. Then enjoy!
Comments:
These were so good!
amounts may vary peanut butter
1 and 1/2 cup chocolate chips
1 cup crispy rice cereal
1/2 cup marshmallows
Directions:
Put peanutbutter and rice crispy cereal into mixing bowl and stir together (but make sure you don't crush the rice crispies.) Melt marshmallows in microwave for about 20 seconds (if not melted, repeat.) Dump marshmallows into your peanutbutter and crispies and mix. Melt chocolate chips in microve for about 45 seconds. Mix but do not put in bowl with other mixture. Spoon out small amounts of peanut mixture and dip them in the melted chocolate until they are covered with the chocolate. Place on cookie sheet and when all mixture is gone, put cookie sheet in freezer for about 15 minutes. Then enjoy!
Comments:
These were so good!
Cookie Icing
Ingredients:
1 1/2 c confectioners sugar
1/4 c butter
1 tsp vanillas
mall amount of hot water
Directions:
beat the butter and vanilla together and then add the powdered sugar and mix. Then add the hot water by the teaspoon full until it is a good consistency for icing the cookies.
Comments:
You can add food coloring to the icing for different occasions. For multiple colors with 1 batch of cookies seperate the icing and color. I did red/green for christmas and just put 1/2 the ingredients in 2 bowls and mixed that way. Water was about 3 tsp. You want it to be smooth and creamy but not too thin or it will be runny.
1 1/2 c confectioners sugar
1/4 c butter
1 tsp vanillas
mall amount of hot water
Directions:
beat the butter and vanilla together and then add the powdered sugar and mix. Then add the hot water by the teaspoon full until it is a good consistency for icing the cookies.
Comments:
You can add food coloring to the icing for different occasions. For multiple colors with 1 batch of cookies seperate the icing and color. I did red/green for christmas and just put 1/2 the ingredients in 2 bowls and mixed that way. Water was about 3 tsp. You want it to be smooth and creamy but not too thin or it will be runny.
Sugar Cookies
Ingredients:
3 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 c. butter
1 1/2 c sugar
2 eggs
Directions:
Sift the dry ingredients together. Blend butter and sugar until they are light and creamy. Next beat in the eggs and vanilla. Add the flour mixture 1/3 at a time. Mixing until all the flour is blended in. Next roll the dough about 1/4 inch thick between parchment paper and cut with the cookie cutters. Pull the dough from between the cut-outs and place the cookies on a baking sheets and chill in the refrigerator. While those chill roll and cut the next batch. Once they are chilled then place them on the cookie sheet to bake at 350 for 15 minutes. The dough will hold the shape much better if it is chilled. Rolling between the parchment paper keeps it from sticking and needing excess flour.
Comments:
These are very yummy. The cooking time is only a suggestion as ovens will vary. Watch them and take them out as soon as the edges turn a light brown otherwise you will end up with a crispy cookie. I topped with the icing recipe found HERE.
3 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 c. butter
1 1/2 c sugar
2 eggs
Directions:
Sift the dry ingredients together. Blend butter and sugar until they are light and creamy. Next beat in the eggs and vanilla. Add the flour mixture 1/3 at a time. Mixing until all the flour is blended in. Next roll the dough about 1/4 inch thick between parchment paper and cut with the cookie cutters. Pull the dough from between the cut-outs and place the cookies on a baking sheets and chill in the refrigerator. While those chill roll and cut the next batch. Once they are chilled then place them on the cookie sheet to bake at 350 for 15 minutes. The dough will hold the shape much better if it is chilled. Rolling between the parchment paper keeps it from sticking and needing excess flour.
Comments:
These are very yummy. The cooking time is only a suggestion as ovens will vary. Watch them and take them out as soon as the edges turn a light brown otherwise you will end up with a crispy cookie. I topped with the icing recipe found HERE.
Tuesday, November 25, 2008
Double Chocolate Pie
INGREDIENTS
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
DIRECTIONS
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Comments:
This was by far the favorite pie of our holiday dinner. just a warning...it is VERY sweet. Just a small slice would do or you get a major sugar rush. The filling actually gave more than a single pie worth. Also, it really does not hold up well after 2 days.
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
DIRECTIONS
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Comments:
This was by far the favorite pie of our holiday dinner. just a warning...it is VERY sweet. Just a small slice would do or you get a major sugar rush. The filling actually gave more than a single pie worth. Also, it really does not hold up well after 2 days.
Monday, November 24, 2008
Pumpkin Bars
Ingredients:
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 2/3 cup pureed pumpkin or 15oz can Pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspon salt
3oz cream cheese softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions:
1. Preheat oven to 350
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumkin mixture until thoroughly combined.
3. Spread the bater evenly into an ungreased 10x15 jellyroll pan. Bake for 25-30 minutes in preheated oven. Cool before frosting.
4. To make frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until ixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Comments:
These were a big hit. I used the canned puree and baked it in a glass cake pan. It really came out more like a pumpkin cake but it was still good!
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 2/3 cup pureed pumpkin or 15oz can Pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspon salt
3oz cream cheese softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions:
1. Preheat oven to 350
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumkin mixture until thoroughly combined.
3. Spread the bater evenly into an ungreased 10x15 jellyroll pan. Bake for 25-30 minutes in preheated oven. Cool before frosting.
4. To make frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until ixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Comments:
These were a big hit. I used the canned puree and baked it in a glass cake pan. It really came out more like a pumpkin cake but it was still good!
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