Ingredients
* 1 (18.25 ounce) package chocolate cake mix
* FROSTING:
* 1/2 cup butter or margarine, softened
* 2 cups confectioners' sugar
* 1 tablespoon water
* 1/2 teaspoon peppermint extract
* 3 drops green food coloring
* TOPPING:
* 1 1/2 cups milk chocolate chips
* 6 tablespoons butter or margarine, softened
* 1/4 teaspoon peppermint extract
Directions
1. Prepare cake batter according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
3. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.
Sunday, March 13, 2011
Friday, March 4, 2011
Cheesecake
Ingredients:
* cooking spray
* 2 tablespoons flour
* 4 (8 ounce) packages cream cheese, softened
* 3 eggs
* 1 cup sugar
* 2 teaspoons vanilla
* 1/2 cup sour cream
# Spray 10in springform pan with cooking spray.
# 2 Toss the flour in the pan, coating well.
# 3 Mix cream cheese and eggs.
# 4 Add sugar and vanilla, mix well.
# 5 Fold in sour cream.
# 6 Pour into pan.
# 7 Bake in center of 325* oven for 1-1-2 hour.
# 8 Turn oven off, allow cheesecake to sit in oven for 1 hour.
# 9 Chill.
# 10 Top with choice of toppings.
* cooking spray
* 2 tablespoons flour
* 4 (8 ounce) packages cream cheese, softened
* 3 eggs
* 1 cup sugar
* 2 teaspoons vanilla
* 1/2 cup sour cream
# Spray 10in springform pan with cooking spray.
# 2 Toss the flour in the pan, coating well.
# 3 Mix cream cheese and eggs.
# 4 Add sugar and vanilla, mix well.
# 5 Fold in sour cream.
# 6 Pour into pan.
# 7 Bake in center of 325* oven for 1-1-2 hour.
# 8 Turn oven off, allow cheesecake to sit in oven for 1 hour.
# 9 Chill.
# 10 Top with choice of toppings.
Easy Pork Chops and Stuffing
* 6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
* 1 Envelope of Dry Onion Soup
* 1 Can (10-3/4 oz.) Condensed cream of mushroom soup
* 1/4 C. water
* pepper, to taste
* dry boxed stuffing mix, optional, see instructions
Preparation:
Place chops in crockpot. Cover with onion soup, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.
Unbelievably moist, tender chops.
* 1 Envelope of Dry Onion Soup
* 1 Can (10-3/4 oz.) Condensed cream of mushroom soup
* 1/4 C. water
* pepper, to taste
* dry boxed stuffing mix, optional, see instructions
Preparation:
Place chops in crockpot. Cover with onion soup, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.
Unbelievably moist, tender chops.
Sunday, February 20, 2011
Soft Snickerdoodle Cookies
Ingredients:
Servings:
24
Servings Size
*
Update
* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 20 mins
1. 1 Preheat oven to 350°F.
2. 2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. 3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. 4 Blend dry ingredients into butter mixture.
5. 5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. 6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. 7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. 8 Coat by gently rolling balls of dough in the sugar mixture.
9. 9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. 10 Remove from pan immediately.
Read more: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496#ixzz1EWwDNIp5
Servings:
24
Servings Size
*
Update
* 1 cup butter
* 1 1/2 cups sugar
* 2 large eggs
* 2 3/4 cups flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 3 teaspoons cinnamon
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 20 mins
1. 1 Preheat oven to 350°F.
2. 2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. 3 Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. 4 Blend dry ingredients into butter mixture.
5. 5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. 6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. 7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. 8 Coat by gently rolling balls of dough in the sugar mixture.
9. 9 Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. 10 Remove from pan immediately.
Read more: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496#ixzz1EWwDNIp5
Saturday, February 19, 2011
Taco Soup
* 2 pounds of hamburger meat
* 1 box of Chicken Broth
* 1 can Rotel tomatoes (I puree the can) ( I don't like chunks)
* 1 can Tomato Sauce
* 1 package Hidden Valley Buttermilk Dressing Mix
* 1 package of Taco Seasoning (any brand)
* 1 can Pinto Beans (Drained)
* 1 can Black Beans (Drained)
* 1 can Light Red Kidney Beans (Drained)
* 1 can corn (Drained)
Brown hamburger meat. Drain off fat. Add all ingredients into Crock Pot on Low. The longer it is cooked, the better it becomes.
* 1 box of Chicken Broth
* 1 can Rotel tomatoes (I puree the can) ( I don't like chunks)
* 1 can Tomato Sauce
* 1 package Hidden Valley Buttermilk Dressing Mix
* 1 package of Taco Seasoning (any brand)
* 1 can Pinto Beans (Drained)
* 1 can Black Beans (Drained)
* 1 can Light Red Kidney Beans (Drained)
* 1 can corn (Drained)
Brown hamburger meat. Drain off fat. Add all ingredients into Crock Pot on Low. The longer it is cooked, the better it becomes.
Sunday, January 30, 2011
Pizza Soup
1 Big Jar of Spaghetti Sauce
1 can of Tomato Soup
1 Can of water
1 T of Italian Seasoning
1 tsp Garlic Salt
1/4 c. Parmesan Cheese
1 Pkg of mini Pepperoni
1/2 pkg of Frozen meatballs cut in half (I had frozen left over homemade meatballs that I cut up)
Canadian Bacon chopped up into small pieces
If you like vegetables on your pizza add green peppers, onions, mushrooms, black olives etc.
Heat on low for 6 to 8 hours. Serve with shredded mozzarella cheese on top of soup. Sever with bread sticks .
1 can of Tomato Soup
1 Can of water
1 T of Italian Seasoning
1 tsp Garlic Salt
1/4 c. Parmesan Cheese
1 Pkg of mini Pepperoni
1/2 pkg of Frozen meatballs cut in half (I had frozen left over homemade meatballs that I cut up)
Canadian Bacon chopped up into small pieces
If you like vegetables on your pizza add green peppers, onions, mushrooms, black olives etc.
Heat on low for 6 to 8 hours. Serve with shredded mozzarella cheese on top of soup. Sever with bread sticks .
Saturday, January 29, 2011
Easy Peanut Butter Pie
FROZEN PEANUT BUTTER PIE
2 Graham Cracker Pre-Made Pie Shells
2 c. powdered sugar
1 c. peanut butter
8 oz. cream cheese
12 oz. Cool Whip
Mix together powdered sugar, peanut butter, and cream cheese. Fold in Cool Whip.
Divide mixture into 2 pie shells. Freeze. Set out few minutes before serving.
Very rich, but nice to keep on hand for quick dessert.
2 Graham Cracker Pre-Made Pie Shells
2 c. powdered sugar
1 c. peanut butter
8 oz. cream cheese
12 oz. Cool Whip
Mix together powdered sugar, peanut butter, and cream cheese. Fold in Cool Whip.
Divide mixture into 2 pie shells. Freeze. Set out few minutes before serving.
Very rich, but nice to keep on hand for quick dessert.
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