Thursday, March 28, 2013
Blueberry Crumble Coffee Cake Recipe
for the crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened
for the cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, do not thaw!)
Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
In another medium bowl, stir together the flour, baking powder, salt and cinnamon. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
Tuesday, March 26, 2013
Creamy Burrito Casserole
1 lb ground beef
1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas
1 can refried beans
2-3 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
a little hot sauce if you want spicy
Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees. Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 3 cups of cheese because we like things cheesy. We also made the casserole the night before and refrigerated it before cooking it before we ate. I think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).
Swap Breadcrumbs for Oatmeal in Your Meatballs
What You'll Save: If you swap a cup, you'll save 120 calories.
When to Use It: When making meatballs, mix roughly equal parts oatmeal and ground meat with spices and a beaten egg. The strong flavor of the meat, pasta, sauce, and spices mean you wouldn't taste the breadcrumbs … or the oatmeal.
The Boost: Fiber. You'll almost double it with the oatmeal.
Sunday, March 24, 2013
Dr. Pepper Cake
1 box yellow cake mix
1 box instant vanilla pudding
3/4 cup oil
1 10 oz. can of Dr. pepper
3/4 cups walnuts (Chopped)
Glaze: 1 cup powdered sugar 1 tsp vanilla enough Dr. pepper to make a thin glaze.
Turn oven to 350 degrees.
Grease a bundt pan.
Mix all ingredients together and pour into bundt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve
Crab-Filled Crescent Wontons
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Cinnabon Cinnamon Roll Cake
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
2 cups powdered sugar
5 T milk
1 tsp vanilla
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.
Saturday, March 23, 2013
☆.•♥•Blueberry Cobbler Bars Recipe! •♥•☆
From Incredible Recipes
1 cup light brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
2 tsp. cinnamon, nutmeg, anise, or combination thereof
1 cup cold unsalted butter
1/4 teaspoon kosher salt
4 cups fresh blueberries
1/2 cup white sugar
1 tablespoon cornstarch
Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
In a stand mixer, stir together the brown sugar, flour, and baking powder. Mix in salt and spices. Add butter and egg and mix on a medium speed until the dough becomes crumbly. Pat half of dough into the prepared pan.
Bake for roughly five minutes. Remove the pan and allow to cool slightly.
In another bowl, stir together the white sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the semi baked crust. Crumble remaining cobbler dough over top.
Bake for 45 minutes, or until top is slightly brown. Allow to cool slightly before cutting into squares.
** To freeze the bars, allow them to cool completely. Place each bar in an individual freezer bag. Using a straw, suck out the excess air to create a somewhat vacuum packed seal. Put the bagged bars into a suitable freezing container. When read to eat, simply reheat in the microwave.
1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)
Unroll the biscuits and cut them into fourths. Roll each piece into a ball
Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream!
In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.
Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!
Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!
BANANA PEANUT BUTTER SURPRISE MUFFINS (egg free)
From Americus Garden Inn Bed and Breakfast
Yield: 8 muffins
1/2 cup all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3 TBS canola oil
2 ripe banana
2 TBS water
1/2 tsp vanilla extract
8 tsp peanut butter
1.Preheat oven to 350 degrees. Line 8 muffin tins with liners.
2.Sift dry ingredients together in a medium bowl.
3.In another bowl, combine sugar and canola oil, water and vanilla.
4.Mash the bananas directly into the sugar mixture
5.Add dry ingredients to wet and stir to moisten.
6.Scoop half the batter into muffin tins.
7.Carefully spoon 1 tsp on peanut butter into center.
8.Top each muffin with remaining batter.
9.Fill any empty muffin spaces halfway with water.
10.Bake about 25 minutes or until toothpick inserted comes out clean
Apple Pie Filling - make and freeze.
From the Ball Bluebook
2 cups Sugar
1/4 cup Flour
1 and 1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Lemon Juice
6lb Apples (Wash, peel, core and slice)
Prep 1.Wash, peel, core and slice apples.
2.Treat to prevent darkening by dipping slices in additional lemon juice.
3. Combine sugar, flour and spices.
4.Rinse and drain apples and stir into sugar mixture.
5.Let stand for 30 minutes or until juices begin to flow.
6.Stir in lemon juice.
7.Cook over medium heat until mixture begins to thicken.
8.Ladle filling into freezer containers, leaving 1/2 headspace.
9.Cool at room temperature for no more that 2 hours.
10.Seal, label and freeze.
Touchdown Taco Dip -- by Pampered Chef
1 Can (16 oz.) refried beans
1 package (8 oz.)cream cheese, softened
1 Cup sour cream
2 TBS taco seasoning mix
2 garlic cloves, pressed
2 oz. cheddar cheese (1/2 cup)
1/2 Cup pitted ripe olive, chopped
2 TBS fresh cilantro or parsley, snipped
1 medium tomato, seeded & chopped
1/4 Cup thinly sliced green onions w/tops
Preheat oven to 350 F. Spread refried beans over bottom of Deep Dish Baker using Super Scraper. Classic 2-Qt batter bowl , combine cream cheese, sour cream and taco seasoning. Press garlic into batter bowl using Garlic Press; mix well. Spread over beans. Shred cheese over top using Deluxe Cheese Grater. Bake 15-18 minutes or until hot. Chop olives using Food Chopper. Snip cilantro over dip. Garnish with additional sour cream, if desired. Serve with Tortilla Chips.
Yield: 16 servings
Friday, March 22, 2013
German Chocolate Lava Cake
2/3 cup (150 mL) sweetened flaked coconut
2 tsp (10 mL) canola oil
1/4 cup (50 mL) pecan halves
1 can (14 oz/300 mL) sweetened condensed milk, divided
1 small pkg (9 oz/250 g) devil’s food cake mix
1/3 cup (75 mL) sour cream
1/4 cup (50 mL) semi-sweet chocolate morsels
Microwave coconut in uncovered Round Covered Baker on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Spread it over a piece of Parchment Paper to cool.
Brush same baker with oil. Coarsely chop pecans using Food Chopper.
Mix pecans, half of the coconut and 1 cup (250 mL) of the condensed milk in Small Batter Bowl until blended.
Mix cake mix, sour cream, remaining condensed milk and egg in Classic Batter Bowl until blended. Pour batter into baker.
Pour coconut mixture evenly over batter.
Microwave, uncovered, on HIGH 3-5 minutes or until center of cake looks moist (but not wet). Cover baker and let stand 5 minutes.
Microwave chocolate in uncovered (1-cup/250-mL) Prep Bowl on HIGH 45-60 seconds or until almost melted. Stir until smooth.
Pour melted chocolate into resealable plastic bag; trim corner. Sprinkle cake with remaining coconut. Drizzle with chocolate.
Nutrients per serving:
Calories 390, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 59 g, Fiber 2 g, Protein 7 g
If you can’t find a small package of cake mix, 1 1/2 cups (375 mL) of devil’s food cake mix from a regular-size package can be used.
This recipe can be doubled in the Deep Covered Baker. Start with a regular-size package of cake mix. Double the remaining ingredients. Prepare as recipe directs and microwave, uncovered, for 8-10 minutes.
This cake can be inverted onto a platter. Prepare the recipe as directed through Step 6. Carefully invert onto the Shimmering Glass Round Platter. Continue as directed in Step 7.
CHOCOLATE CHIP CHEESECAKE:
Serves: 15 Cooking Time: 45 min
What You'll Need:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
What To Do:
1) Preheat oven to 350 degrees F.
2) In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3) Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4) Bake 45 to 50 minutes, or until golden and center is slightly firm.
5) Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
TIP: Keep cookie dough refrigerated until just before slicing. You can serve the cheesecake plain, with chocolate sauce, with fudge or whipped topping...whatever's your favorite.
Thursday, March 21, 2013
1 box Super 1 Family Size (9x13) pan of brownies, prepared
5 1/3 Cups shredded, unsweetened coconut
14oz Can sweetened condensed milk
1 1/2 Cups powdered sugar
Prepare brownies according to the directions for cake like brownies on the box. Let cool completely.
In the bowl of your mixer combine unsweetened coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated. Spread coconut mixture over cooled brownies. Next make your Ganache.
Chocolate Ganache frosting
1/2 cup heavy cream
4 oz semi-sweet baking chocolate-chopped
Heat heavy cream on stove top but do not allow to boil. Place chopped semi sweet chocolate in small bowl and pour hot cream over chocolate, mix well. Pour chocolate mixture over coconut topped brownies. Allow to cool before cutting.
Note: Make sure you use UNSWEETENED coconut.
Drug companies won't like this one getting around. Facts on Honey and Cinnamon: It is found that a mix of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus.Today's science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:
HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.
ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain -- and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.
BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder....who knew?
CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it's delicious too!
UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.
GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.
INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals
INFLUENZA: A scientist in Spain has proved that honey contains a natural 'Ingredient' which kills the influenza germs and saves the patient from flu.
LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.
RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.
PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.
SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.
WEIGHT LOSS:Daily in the morning one half hour beforebreakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.
FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.
BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.
HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing.
Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Stir until thoroughly combined
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes or until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
Garnish with sour cream, lettuce, tomatoes, or however you wish
☆.•♥•Pillsbury's Crescent Roll Taco Bake Recipe!.•♥•☆
Found on Incredible Recipes
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional
Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!
Pepperoni & Mozzarella Stuffed Chicken Breasts
1 lb. boneless, skinless chicken breasts
2 oz. mozzarella cheese
1.25 oz. (approx. 16 slices) pepperoni
1 large egg
1/2 cup all purpose flour
1/2 cup bread crumbs
6 Tbsps vegetable oil
to taste salt and pepper
STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.
STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.
STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!
Tuesday, March 19, 2013
☆.•♥•Cheesecake Factory Snickers Cheesecake Recipe!.•♥•☆
From Incredible Recipes
1 pk (9-oz) chocolate wafer cookies (like Oreos without the creme)
4 tbs butter, melted
3 8-oz squares cream cheese, softened
1 c sugar
1 tsp vanilla extract
1 c heavy cream
1 1/2 lbs snack-size Snickers bars, cut into sixths
Preheat oven to 325 degrees.
Grind cookies into fine crumbs in a food processor.
Add butter and mix until well blended.
Press into bottom and about 1 inch up the sides of a 9-1/2-or 10-inch springform pan.
In a large bowl beat cream cheese and sugar with a mixer on medium speed until smooth for 1 to 2 minutes.
Beat in eggs, one at a time.
Beat in vanilla and cream, beat 3 to 4 minutes.
Fold in 1-1/2 cups cut-up Snickers pieces.
Turn into the cookie-lined pan.
Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly.
Let cool to room temperature.
Sprinkle remaining Snickers pieces over top of cheesecake.
Refrigerate at least 4 to 5 hours before serving.
Remove springform pan.
Just before serving, drizzle fudge topping over cheesecake, and top with whipped cream.
☆.•♥• Lemon Meringue Cheesecake Recipe! •♥•☆
From Incredible Recipes
For the Crust
¼ cup sugar
½ cup butter melted**
1¼ cups graham cracker crumbs
(or sweet biscuit/cookie crumbs /vanilla wafers work well)
For the Pie
¼ cup fresh lemon juice
1 can sweetened condensed milk
2 blocks Cream Cheese (250 grams each)
For the Meringue
5 egg whites, stiffly beaten but not dry
½ cup caster sugar (super fine sugar – not powdered)
Combine the crumbs, sugar and butter and press into a 9½ inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool.
Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well. Pour into prepared, cooled crumb crust and chill until firm. Yes, it does get firm.
Beat egg whites til stiff but not dry and gradually add the sugar and continue beating until all the sugar has been dissolved.
Spoon mixture on the pie and swirl to get soft peaks.
Bake in a 400F oven for about 7 minutes or until the peaks are dark brown and the rest of the meringue is a nice tan color.
☆.•♥• EASY Cream Cheese Cupcakes Recipe •♥•☆
From Incredible Recipes
2 packages (8 ounces) cream cheese
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
14 -18 vanilla wafers
1 can cherry pie filling
You will also need: mixing bowl, electric mixer, measuring cups and spoons, cupcake liners and cupcake baking pans.
Preheat oven to 375°F.
In a mixing bowl, mix cream cheese and sugar until creamy using an electric mixer.
Add eggs and vanilla. Then, mix well.
Place liners in baking pans. Put 1 vanilla wafer in each cupcake liner. Put 2 tablespoons of mix on top.
Bake in preheated oven for 15-20 minutes or until tops are lightly brown. Let cool.
Put 1 tablespoon of cherry pie filling on top and serve.
☆•♥• Delicious Peanut Butter Bars Recipe! •♥•☆
From Incredible Recipes
Tastes just likes Reeses cups :) ♥
** makes 1 - 9x13 inch pan**
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 1/4 cup peanut butter
1 cup butter, melted
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium bowl, mix together the butter, graham cracker crumbs, confectioners' sugar, and 1 1/4 cup peanut butter until well blended.
Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave in a microwave safe bowl , melt the chocolate chips with the tablespoons of peanut butter, stirring occasionally until smooth. Spread over the prepared crust.
Refrigerate for at least one hour before cutting into squares.
Sunday, March 17, 2013
Found on SkinnyByTara
Black Bean Salad!
1 15.5 oz can (or cooked) black beans
9 oz frozen (or fresh) Organic corn, thawed
1 tomato, chopped
1 avocado, chopped
1/4 cup red or white onion, diced
1 scallion, chopped
1 lime, juice of
2 tbsp extra virgin olive oil
1 tbsp cilantro, chopped
Sea salt and fresh ground pepper
Chili powder, a few pinches
Combine beans, corn, tomato, onion, scallion, cilantro, chili powder, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.
Saturday, March 16, 2013
Wednesday, March 13, 2013
Get white of cream colored long stem roses. (Carnations work well too). Cut the stem according to the picture, you will then place 4 glasses of food color dyed water together. Put one piece of stem per color and allow the flower to soak up different colors.
Tuesday, March 12, 2013
☆.•♥•Easy Crockpot Tortellini & Italian Sausage Soup Recipe!•♥•☆
From Incredible Recipes
1 pound sweet Italian sausage, casings removed
5 cups beef broth
1/2 cup water
2 cans italian style stewed tomatoes (with juice)
1 can sliced carrots (drained)
1 can corn (drained)
1 bag frozen green beans
1 (8 ounce) can tomato sauce
8 ounces fresh tortellini pasta
Cut up your sausage, remove casings. Pour all contents into the crock-pot. Stir. Set crock-pot on high for 5 hours or low for 8 hours. Then, eat.
Note: If your soup gets a little thick, add more water or tomato juice…whichever. Also, when it comes to the veggies, feel free to experiment. Also, feel free to add more or less…it’s just up to your tastes! Same with the basil…