Saturday, August 10, 2013
Easy Homemade Chocolate Turtle Cake
Ingredients
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix
Directions
Prepare cake mix as directed.
Pour 1/2 of the batter in a 13x9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add carmels, milk and butter and stir constantly till melted.
Pour melted carmel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.
Enjoy
Breakfast Enchiladas
Ingredients: (Serves
1 lb sausage
2 cups shredded cheddar cheese
8 (8 in) flour tortillas
6 eggs
1 T all-purpose flour
2 cups of half and half
3 oz of real bacon bits
Directions:
Simply cook the sausage in a frying pan. Once cooked stir together the sausage, 1 cup of the cheese, and half of the bacon bits. Place an 1/8th of the mixture in the center of a tortilla and roll them up. Place them seem side down in a greased baking dish. Repeat until all tortillas are used.
In another bowl beat the eggs and flour. Mix in the half-and-half and pour over the tortillas in the pan. You can either cook immediately or cover and put in the refrigerator until morning. Pre-heat oven to 350 degrees. Sprinkle remaining cheese and bacon bits over the tortillas. Cover with foil and bake for 35 min. Uncover dish and bake 10 min longer.
Tuesday, August 6, 2013
Turtle Cheesecake Bars
Turtle Cheesecake Bars
Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips
Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided
Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long
side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto
bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of
semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to
chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and
place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4
tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is
smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toaste and
chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons
milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.
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Wednesday, July 31, 2013
Amish Friendship Bread Cinnamon Rolls
Amish Friendship Bread Cinnamon Rolls
Ingredients
Dough:
1 cup Amish Friendship Bread Starter
2 cups flour
1 cup milk
3 tablespoons sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Extra flour to knead
Cinnamon mixture:
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup crushed nuts (optional)
Frosting:
1/4 cup butter, softened
2 ounces cream cheese, softened
1 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight.
Stir then add the remaining dough ingredients and mix well.
Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky. (I found I had to add at least an extra cup of flour.)
Roll dough into a rectangular shape 1/2-inch in thickness.
In a small bowl, combine together the ingredients for the cinnamon mixture.
Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture.
Roll up dough and pinch to seal the seam. Cut into 1-inch slices.
Place on a well-greased cookie sheet and let rest for 30 minutes.
Bake in a preheated 350° F oven for 30-35 minutes.
In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
ENJOY!
Ingredients
Dough:
1 cup Amish Friendship Bread Starter
2 cups flour
1 cup milk
3 tablespoons sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Extra flour to knead
Cinnamon mixture:
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup crushed nuts (optional)
Frosting:
1/4 cup butter, softened
2 ounces cream cheese, softened
1 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight.
Stir then add the remaining dough ingredients and mix well.
Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky. (I found I had to add at least an extra cup of flour.)
Roll dough into a rectangular shape 1/2-inch in thickness.
In a small bowl, combine together the ingredients for the cinnamon mixture.
Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture.
Roll up dough and pinch to seal the seam. Cut into 1-inch slices.
Place on a well-greased cookie sheet and let rest for 30 minutes.
Bake in a preheated 350° F oven for 30-35 minutes.
In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
ENJOY!
Better Than Thin Mints... Grasshopper Poke Cake
"Better Than Thin Mints... Grasshopper Poke Cake
Ingredients
1 chocolate cake mix + water, oil, eggs as listed on the box
1 - 14.5 oz can sweetened condensed milk
1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
1 - 16 oz container cool whip (I like lite)
1 Duncan Hines Mint flavor packet
1 cup Andes Mint chips"
Instructions
Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.Refrigerate and chill for at least 4 hours (overnight is best).Cut and serve. Serves 12-15.
Ingredients
1 chocolate cake mix + water, oil, eggs as listed on the box
1 - 14.5 oz can sweetened condensed milk
1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
1 - 16 oz container cool whip (I like lite)
1 Duncan Hines Mint flavor packet
1 cup Andes Mint chips"
Instructions
Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.Refrigerate and chill for at least 4 hours (overnight is best).Cut and serve. Serves 12-15.
Sunday, June 23, 2013
(2) Facebook
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
Monday, June 17, 2013
"Almond Joy Brownie Bites
"Almond Joy Brownie Bites
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds."
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed
Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds."
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