Sunday, December 9, 2012

Chocolate Chip Cookie Dough Truffle


Ingredients:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2 ¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet or milk chocolate, coarsely chopped (Baker’s chocolate)
Mini chocolate chips (for garnish)
Instructions:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Saturday, November 17, 2012

M&M Sugar Cookies

2 1/4 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces 
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil 
1 large egg, at room temperature
1 tablespoon milk 
2 teaspoons vanilla extract 
1-1 1/4 cups M&M's

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth. 

4. Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.) Refrigerate 2-3 hours.

5. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. 
6. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie. NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!

7. Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set (do not wait until the edges or brown or the cookies will be over done….you want these to be a soft chewy cookie).
8. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies.

Thursday, October 25, 2012

Pumpkin Cheesecake Bread

Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
One serving (2 slices) = about 100 calories


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Saturday, September 29, 2012

Bayou Brownies

1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (16 ounce) package powdered sugar
Directions:

1 Combine pecans, butter, 1 egg and cake mix.
2 Stir until well blended.
3 Press into the bottom of a lightly greased 13X9 inch pan.
4 Set aside.
5 Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl.
6 Beat at medium speed until smooth.


Sunday, September 23, 2012

Cheesy Chicken and Rice Bake | Tasty Kitchen: A Happy Recipe Community!

Cheesy Chicken and Rice Bake | Tasty Kitchen: A Happy Recipe Community!: "Ingredients
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 ounces, fluid Can Green Chilis
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh Cilantro For Garnish"


Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.


Saturday, August 25, 2012

Peanut Butter Sheet Cake


  • 2 cups Sugar
  • 1 teaspoon Baking Soda
  • 2 cups Flour
  • 1 teaspoon Salt
  • 2 sticks Butter
  • 1 cup Water
  • 1 cup Peanut Butter
  • ½ cups Milk
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • 1 stick Butter
  • ½ cups Peanut Butter
  • 6 teaspoons Milk
  • 1 pound Powdered Sugar
  • In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
    Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture.
    Add milk, vanilla and eggs. Mix.
    Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes.
    Frosting:
    Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.

Saturday, August 18, 2012

Peanut Butter Cup Cookies for All!


Peanut Butter Cup Cookies

1/2 cup butter, softened
1/2 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
3/4 cup peanut butter
1 tsp vanilla
2 eggs
2 1/3 cup all-purpose flour
1 tsp baking soda
2 cups chopped peanut butter cups

Preheat your oven to 350 degrees.  Cream butter, shortening, white and brown sugar together.  Add in peanut butter, then your eggs one at a time and then the vanilla.  In a separate bowl, mix together flour and baking soda.  Add the flour mixture to your peanut butter mixture until well incorporated.  Then stir in chopped peanut butter cups.  Drop by rounded tablespoons onto an ungreased cookie sheet and bake for 7-10 minutes or until just browning.  Do NOT overbake!!  Let cool for 2-3 minutes before removing from your cookie sheet or they may fall apart!




Monday, August 6, 2012

Cooks.com - Recipe - Magic Peanut Butter Pie

 "1 (8 inch) baked pie crust
1 c. powdered sugar
1/2 c. peanut butter
1 box instant vanilla pudding
1 (8 oz.) Cool Whip
Mix powdered sugar and 1/2 cup peanut butter until crumbly. Pour 3/4 of crumbs on pie crust, bottom and sides. Mix pudding as directed and pour on pie crust. Let set up. Spread 8 ounce Cool Whip on top and sprinkle with the rest of the crumbs. Cool well and serve."

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Easy oven roasted potatoes

Easy oven roasted potatoes 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese Slice potatoes into very thin slices (1/4 inch). big ziploc bag to coat the potatoes. Toss potatoes with olive oil, Italian seasoning and salt in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes

Tuesday, July 31, 2012

Easy Swedish Pancakes Recipe - Allrecipes.com

Ingredients

  • 4 eggs
  • 2 cups milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 pinch salt
  • 2 tablespoons melted butter

Directions

  1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
  2. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve

Saturday, July 28, 2012

Rhubarb Oat Dessert Recipe | Taste of Home Recipes


  • Prep: 25 min. Bake: 25 min.
  • Yield: 12 Servings
252550

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups old-fashioned oats
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 3 cups sliced fresh or frozen rhubarb
  • 1-1/4 cups cold water, divided
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring, optional
  • Ice cream, optional

Directions

  • In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
  • Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.

Friday, July 27, 2012

Crock Pot Chicken Tacos

1 envelope Taco Seasoning 
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Wednesday, July 4, 2012

4-Layer Lemon Dessert with Pecan Sandies Crust

 1 pkgpecan sandies, crushed (save 3 - 4 for topping)
1 - 1 1/4 stkbutter, softened
8 oz cream cheese, softened
1 c powdered sugar
1 ccool whip
2 bx instant lemon pudding
3 c milk
1 1/2 - 2 ccool whip


1
 Crush Pecan Sandies with a rolling pin; add softened butter starting with one stick and if needed, add a little more; press into the bottom of a 9 x 13" ungreased pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool
2
 Mix 8 oz. cream cheese, one cup powdered sugar until well blended; fold in one cup of Cool Whip and mix well. Spread over cooled crust. Mix Lemon Instant Pudding with three cups of milk and refrigerate until it begins to set up. Spread this over the cream cheese mixture.
3
 Spread 1 1/2 - 2 cups Cool Whip over the Lemon Pudding mixture. Crush the 3 - 4 Pecan Sandies left from the package and sprinkle over the Cool Whip. Refrigerate several hours or overnight. Variations: Use Butterscotch, Pistachio, Chocolate, or Vanilla pudding instead of the Lemon; the rest of the recipe is the same. ENJOY

Monday, July 2, 2012

Recipe | Easy and Creamy White Chicken Enchiladas


4.8
 from 9 reviews
Print

Type: Main Dish
Author: Cat Davis
Prep: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 6-8
Ingredients
  • 6-8 corn tortillas (enchilada size)
  • 1 pre-cooked plain rotisserie chicken, shredded
  • 1 cup sweet corn
  • 4 cups shredded Mexican blend cheese, divided in half
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1-1/4 cups chicken broth
  • 1 – 10oz can cream of chicken soup
  • 1 cup sour cream
  • 1 – 4oz can chopped green chiles
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.

Saturday, June 30, 2012

Chex® Pumpkin Pie Crunch

1/4
cup brown sugar
1
tablespoon pumpkin pie spice
1/4
cup butter
2
teaspoons vanilla
2
cups Cinnamon Chex® cereal
2
cups Wheat Chex® cereal
2
cups Honey Nut Chex® cereal
8
oz pecans
  1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Makes 16 servings (1/2 cup each)

Thursday, June 28, 2012

Crock Pot Cream Cheese Chicken Chilli

 "Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese _________ Put the chicken in the crock pot. Top with the corn, drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese. Cook on low for 6-8..."

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Wednesday, June 20, 2012

Thai Chicken Salad Spring Rolls

NGREDIENTS:
Serves 4 to 6 as main course and 6 to 8 as salad.

Dressing:
1/4 C Rice Wine Vinegar
1/3 C Olive Oil
2 t Sesame Oil
2 T Prepared Thai Peanut Sauce
2 T Sugar
1 T Black Sesame Seeds


Filling:
1 Whole Chicken Breast, 2 Half Breasts or 2 Pounds of Boneless, Skinless Chicken Breasts
1 T Olive Oil (if pan-searing)
½ Head Napa Cabbage (1 pound or 8 cups thinly sliced cabbage)
1 C Shredded Carrots (about 3 large carrots)
1 Package of Rice Paper Wraps
6 Scallions (thinly sliced)
Freshly Ground Black Pepper

DIRECTIONS:
Dressing:
In a medium bowl, whisk together all dressing ingredients, and set aside.

Filling:
We're cooking from the hip with the chicken and giving you some options for cooking it. You can grill it outdoors, pan-sear it on top your stove, and then pop it into the oven, roast it, or poach it. I think you get more flavor by grilling (the browner the bird, the more intense its flavor) but if you're not up for starting the grill, poaching is fast and easy.

For the pan-sear-and-roast method, preheat your oven to 375°F. Pour the olive oil into an oven-proof sauté pan set over medium-high heat. Sear the chicken breasts on either side, and then slide the pan into the hot oven and let the chicken continue roasting for 5 minutes. Lower the oven temperature to 350°F and cook for another 15 to 20 minutes. If you want to skip the pan-searing, rub the chicken with olive oil, sprinkle with a little salt, and roast in a preheated 375°F oven for 26 to 30 minutes, or until juices run clear and not pink.

While the chicken is cooling, thinly slice the cabbage and shred the carrots. If cutting by hand use a large chef's knife for the cabbage and an old-fashioned box grater for the carrots. If you have a food processor, use the shredder disk. If you're not assembling the salad immediately, cover the shredded vegetables and keep them in the refrigerator. Thinly slice four of the scallions, setting aside about 2 sliced scallions for garnish.

When it's cooled, shred the chicken meat. In a large salad bowl, toss together the cabbage, carrots, shredded chicken, and scallions. Pour the dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle with pepper and the remaining scallions and wrap scooped spoonfuls of Thai Chicken salad into large rice paper wraps and to serve as "wraps/sandwiches."

Saturday, June 16, 2012

Six Sisters' Stuff: Homemade Pan Pizza Crust & Pizza Night Tradition

Six Sisters' Stuff: Homemade Pan Pizza Crust & Pizza Night Tradition: "Ingredients
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
1 Tablespoon Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup grated Parmesan cheese

Directions

  1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  2. Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky (sometimes I need more, sometimes I need less- it kind of depends on the weather and the humidity in the air). Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza sauce recipe (I just like to use Prego Traditional spaghetti sauce) and favorite toppings.
  4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. 
*In the picture, you can see that I just baked the pizza crust on a large 17x12x1" cookie sheet and it worked perfectly. We also cook it on a pizza stone (it makes about 2 12" pizzas) and in 8" cake pans for individual pizzas (it makes about 5 pizzas in the cake pans).

Thursday, June 14, 2012

Crisp Carnitas Burritos | Better Recipes

Crisp Carnitas Burritos | Better Recipes: "NGREDIENTS:
Carnitas:
3-4 lb Pork Butt
2 Tbsp Vegetable Oil
½ tsp Cayenne Pepper or, to taste
1× 12-oz can Regular Cola
2 cups Orange Juice
2 Tbsp Brown Sugar
2 cups Salsa
Kosher or Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Juice of 1 Lime
Thickening Slurry Composed of 2 Tbsp Cornstarch Mixed Into 2 Tbsp Cold Water
Burritos:
16 Medium Soft Flour Tortilla Shells
Oil, for frying
DIRECTIONS:"

DIRECTIONS:
Carnitas:
Heat the vegetable oil in a deep heavy frying pan over medium high heat. While heating, rub the pork with salt and pepper. Place the pork in the hot oil and sear on all sides until nicely browned. In a large bowl, combine the cola, orange juice, salsa, cayenne pepper, and the brown sugar and add it to a large slow cooker set to high. Remove the pork to the slow cooker, cover and cook until the pork is literally falling apart when poked with a fork, 2-3 hours. Remove the meat to a clean work surface and, when it is cool enough to handled, shred it in a similar manner to the way you would for pulled pork. Remove the liquid to a large sauce pan over high heat, stir in the lime juice and bring to a boil. Once boiling, stir in the thickening slurry and continue stirring until the sauce thickens. Correct seasoning with salt, black pepper and cayenne. Transfer 3/4 of the thickened sauce to a serving dish, lower the heat to low and return the saucepan containing the remaining sauce, to the heat. Add the meat and stir to thoroughly coat. Turn off the burner under the pan.
Constructing and frying the burritos:
Working with one tortilla shell at a time, spread 3-4 tablespoons of the carnitas evenly over the surface of the shell, and tightly roll the shell, jellyroll style, away from you until it is fully rolled up. Push one toothpick through the roll, pinning the loose end in place. Continue until all the shells and carnitas are used. Heat about 1/2 inch of vegetable oil in a frying pan, over medium heat, until it reaches the ripple stage. Add 1-2 burritos to the hot oil and fry for about a minute on each side until each burrito is golden and crispy. Remove the fried burritos to a paper towel lined dish to absorb excess oil. Serve the burritos immediately, accompanied by the thickened sauce and guacamole.

Granny Cake

Ingredients

1 1/2 c sugar
2 c flour
1/2 tsp salt
2 eggs
1 tsp baking soda
1 lg (18 oz. can), crushed pineapple in its own juice ( including juice)
1 c brown sugar
1 c chopped pecans
1 c evaporated milk
1/2 c sugar
1 stk margarine
1 tsp vanilla"


Directions

1
 Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13" pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
2
 Cook the following ingredients until mixture comes to a rolling boil:

1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.
3
 AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!

Should be kept refrigerated.

Tuesday, June 12, 2012

- Chocolate Oatmeal No-Bake Cookies

"CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes."

Saturday, June 9, 2012

Tami Tyson Texley (tstexley) on Pinterest

Tami Tyson Texley (tstexley) on Pinterest: "Cinnamon Sugar Pretzels 1 (16 oz) bag pretzel twists ⅔ cup vegetable oil ½ cup sugar 2 tsp cinnamon Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir."

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