TWO-MINUTE MICROWAVE FUDGE, delicious!



Ingredients
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Directions
Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.

Lemon Bundt Cake With Lemon Butter Icing


If you LOVE Lemon, your going to LOVE this cake, its super moist and packed full with Lemon goodness. I know its not diet friendly but its sure is good for a splurge, the icing is not overly sweet either. Great to whip up when you have company coming too 🙂 I hope you all Enjoy this as much as my family does.

What you need

For the Cake:

1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix

1 (3 ounce) box instant lemon pudding

4 extra large eggs

1 cup sour cream

2 teaspoons lemon extract (optional)

1 lemon, juice of

1 lemon, zest of

1⁄2 cup oil

For the Icing :

1/2 Cup Butter

2 tablespoons lemon Juice

1/2 teaspoon Lemon Extract

1 tablespoon Milk

3 cups confectioners sugar

Directions
Preheat oven as directed.
Mix all ingredients and bake as directed on the box. Set to cool. Once cooled frost with lemon butter icing.

~Enjoy~

NOTE: I used a Bundt pan but you can also use 2 large loaf pans.
And they can be frozen for 30 days and still taste like you just baked them! Perfect to whip up and have in your freezer for unexpected company. All you need is a good cup of Joe to go with it mmmmmmmm ~Perfect~

Stuffing Balls


You'll want to save this one for the upcoming holidays!
"This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely." ~charlie #5

INGREDIENTS
2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped (optional)
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning
Turkey broth

DIRECTIONS
Open the loaves of bread and allow the bread to get stale for a day.
Tear the bread into 1-1/2" pieces including the crusts.
Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
Add the warm celery and butter mixture to the bread.
Add the parsley and sprinkle in a little rubbed sage.
Cover lightly with poultry seasoning.
Gently toss with your hands.
Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
Form the stuffing into small balls similar to a baseball.
You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
When frozen, place stuffing balls in the bread bag wrappers.
When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
You can bake them frozen or defrosted, adjust your time accordingly.
Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.
food,com



Moist Pumpkin Bread


" VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite." By Seasoned Cook

INGREDIENTS
SERVINGS 8-10
YIELD1 loaf

1 cup brown sugar
2 eggs
1⁄2 cup vegetable oil
1⁄3 cup water
1 (15 ounce) pumpkin puree
1 3⁄4 cups plain flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1⁄4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

TOPPING
1 tablespoon butter
1⁄4 cup brown sugar
3 tablespoons milk
1⁄4 cup pecans, chopped

DIRECTIONS
In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.

For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.
food.com 

Hasselback Garlic Potatoes w/ Bacon & Cheese Recipe!


For many people, Hasselback style potatoes are nothing new. 
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Ingredients
16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions
Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

CROCKPOT CINNAMON ALMONDS


Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Bread Pudding with Vanilla Sauce


• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Summer Lemon Cake


1 cup boiling water
1 small box lemon Jello
1 box Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1tsp. lemon extract
1¾ to 2 cups powdered sugar
2 tsp. lemon juice

Grease and flour and 9 x 13 pan. Dissolve Jello in boiling water and put in refrigerator to cool.

Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well.

Bake at 350 for 35 to 40 minutes.

Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice.

Add water to glaze a few drops at a time until glaze is thin.

Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with a fork.
Pour glaze on hot cake and spread evenly.
May add a tiny bit of lemon zest for decoration 

Want breakfast tomorrow without lifting a finger in the morning?


Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

NEW WAY TO SERVE POTATOES



Ingredients

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.
Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

How to Make It

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

The Best Crack Cake


1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

How to make it :


Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven...

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.

Crescent Cordon Bleu


Ingredients

2 boneless chicken breast
8 oz. crescent roll dough
8 slices swiss cheese
8 slices cooked ham

How to make it

Boil the chicken breast until they are cooked through. Allow them to cool and then shred the meat. Unroll each triangle of crescent dough. Tear the cheese to fit the triangle and place on top of the dough. Place a piece of the ham on the top (larger) portion of the dough (I cut my ham in half to double it up in the roll). On top of the ham add some of the shredded chicken and then gently roll it up. Place each one on a baking sheet that his been lightly sprayed with cooking spray. Bake then in a 350 degree oven for 20-25 minutes, until the top is nice and golden.

Strawberry brownies


FOR BROWNIES:
1 box strawberry cake mix (I use Duncan Hines)

2 eggs

1/3 cup oil

FOR GLAZE:
1 cup powdered sugar
1 -2 TB water or milk

How to make it :

FOR BROWNIES:
Preheat oven to 350 degrees.
Line 8" square baking pan with parchment (and spray with Pam).
Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
Spread batter evenly into pan.
Bake for 15 minutes or until just set; be careful not to overcook.
Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
FOR GLAZE:
Mix powdered sugar and water until smooth. Add just enough water until thick but spreadable.
Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
Allow brownies to cool and glaze to set before cutting into squares.

Crockpot Christmas Candy


1 - 16oz jar unsalted peanuts (Planters dry roasted) 
1 - 16 oz. jar salted peanuts (Planters Cocktail Peanuts) 
1 - 12 oz bag semi-sweet chocolate chips 
1 - 12 oz bag milk chocolate chips 
2 - 10 oz bag peanut butter chips 
2 - 1 lb pkg white almond bark or vanilla candy coating

Directions
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!

Easiest fudge recipe in the world, can't mess it up if you tried.


1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish
1 cup chopped walnuts ( optional )
Toss all ingredients in to a microwave bowl, melt till creamy pour into a 8x8 baking dish, cool for 2 hours cut and serve.
Courtesy of www.food,com

Grammy's HomeMade Chocolate Frosting


This is my mom's no fail creamy delicious Frosting!!
A family Favorite!!
Grammy's HomeMade Chocolate Frosting

3 3/4 cups of powdered sugar 
1 stick unsalted butter (softened)
4 Tbsp cocoa
4 tbsp milk
1 tsp vanilla extract
1/8 tsp salt

Beat all together until creamy, if needed add another tablespoon of milk!

Macadamia Nut Chocolate Chip Cookies


Ingredients
1/2 cup butter softened
1/3 cup dark brown sugar packed
1/3 cup white sugar
1  egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup macadamia nuts chopped
1 1/4 cups semisweet chocolate chips

Instructions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

DING DONG CAKE


1 box chocolate cake mix
1 pkg cream cheese (softened)
3 cups confectioner sugar
1 stick margarine (softened)
1 container cool whip
1 container chocolate icing
1 TBS milk

Directions:
1 - Make cake as directed on box in a 9x13 pan. When done let cool 10 min. Then put on cooling rack , when cooled cut in half then put one half back in bottom of pan,
2 - Make the Icing. Mix cream cheese softened, 3 cups powered sugar, 1 stick margarine softened, together with mixer. Then add the cool whip.
3 - Spread this on cake layer in pan, then put other layer on top
4 - Now take 1 can of chocolate icing add 2 tbsp of milk stir up well ,spread on cake. Keep in fridge

Southern Creamy Pralines


what you need:

This is a very old family recipe
3 cups sugar
1 cup whole fat buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans


how to make it:


Soft Batch Chocolate Chip Cookies


INGREDIENTS
1 cup butter, softened
1/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 (4 ounce) packages instant vanilla pudding
1 (12 ounce) packages milk chocolate chips
1 cup walnuts, chopped

DIRECTIONS
Preheat oven to 375 degrees.
Mix butter, sugar, brown sugar, vanilla and eggs together until creamy.
Add the remaining ingredients and blend well.
Bake until lightly browned.
Store in an air tight container.
food com

Glazed Lemon Pound Cake


Cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter flavored shortening
2 cups white sugar
3 eggs
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons lemon extract
1 cup milk
Icing
1/4 cup lemon juice
1 1/2 cups confectioners sugar


How to make this recipe :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. *Note cake show in picture was not done in tube pan, but done in loaf pans instead.

Corn Casserole


one can whole kernel corn drained
and one can creamed corn
also you need Two eggs beaten
Also one stick butter melted
then 4 heaping T. all purpose flour
two T sugar
1/2 C shredded cheddar cheese
one C whole milk
1/4 C diced red pepper and finally you need 1/4 tsp each salt and pepper

How to make it :
Mix all ingredients and pour into a greased casserole dish.
Bake at 350 F between 80 to 85 minutes.

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