Wednesday, May 8, 2013

Apple Pie Enchiladas

Apple Pie Enchilada

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.

Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated oven 20 minutes, or until golden.

Serve with vanilla ice cream

Monday, May 6, 2013

Perfect Couple Pie

Hot Fudge Peanut Butter Pie


For the pie:

1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

For the topping:

2 tablespoons hot fudge
2 tablespoons peanut butter


• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. • At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

• Serve. If that isn’t making love to your tastebuds, I don’t know what is

Sunday, May 5, 2013

Southern Praline Cake

Southern Praline Cake

This cake is just downright sinful. It can also be made in a 9x13 pan.

For the cake:

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

For praline icing:

3/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
4 large eggs yolks
1 large can (12 ounces) evaporated milk
2 teaspoons vanilla extract
2 cups chopped pecans

1. Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.

2. Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.

3. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.

4. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.

5. For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).

6. In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.

7. Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.

Friday, May 3, 2013

Easy Peanut Butter Fudge

Barbecue Meatloaf Sliders

Barbecue Meatloaf Sliders
By Melissa Sperka

Makes 12
Active Time 10 min.
Total Time 35 min.

For the meatloaf:

12 potato dinner rolls
½ cup mayonnaise, (optional)
1¼ lb extra lean ground beef
1 large egg, lightly beaten
¼ cup chili sauce
¼ cup buttermilk
¼ cup Panko breadcrumbs
¼ cup sweet onion, finely minced
1 tsp barbecue seasoning, (such as McCormick's Smokehouse Maple)
½ tsp garlic salt
¼ tsp onion powder
¼ tsp black pepper

For the tangy tomato glaze:

⅔ cup chili sauce
4 Tbsp brown sugar
1 Tbsp apple cider vinegar
½ tsp barbecue seasoning


Preheat the oven to 425°F. Spray a broiler pan or oven-safe grill pan liberally with cooking spray. Set aside.
Slice the potato dinner rolls in half, cover and set aside.
Mix together the ground beef, beaten egg, chili sauce, buttermilk, breadcrumbs, minced onion, and seasonings. Using your hands, mix until the ingredients are evenly distributed.
Divide the meatloaf mixture into 12 equal portions and form into patties approximately ¾ inches thick.
In a small mixing bowl, mix together the ingredients for the tangy tomato glaze.
Place the meatloaf patties onto the broiler pan and drizzle with ½ of the glaze.
Bake for 20-22 minutes until no pink remains and the juices run clear.
Remove from the oven, drizzle with the remaining glaze, and serve on warm potato rolls, with mayonnaise if desired.
Makes 12.

Thursday, May 2, 2013

50 Cent???


Easy Chocolate Lover's Cheesepie From Hershey's

Posted on Mom's Pantry Blog's Facebook Page

Chocolate Chip Cheese Bars

Chocolate Chip Cheese Bars
Shared on Mom's Pantry Blog's Facebook Page

3/4 cup shortening
3/4 cup sugar
1/3 cup packed light brown sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cup self rising flour
1 1/2 cup mini chocolate chips
3/4 cup chopped pecans


2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract

In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla. Mix in flour. Fold in the chocolate chips and pecans. Set aside a third of the dough for topping. Press remaining dough into a greased 13in x 9in x 2in baking pan. Bake @350 for 8 minutes.

Meanwhile, in a small bowl, mix all of the Filling ingredients together. Spoon over crust. Crumble reserved dough over the cream cheese filling. Bake @350 for 35-40 minutes or until golden brown. Cover any leftovers and store in refrigerator.

Formula for 6-pack Abs

Posted on Metabolic Effect's Facebook Page

Confused about the TRUTH on how to REALLY reduce belly fat? Do you know the six pack formula?

{(P + V ) X Sl} ÷ IE= Six Pack.

>Protein (P) and vegetables (V) add a high powered hunger suppressing punch with little insulin production. This means less calories and better hormone balance.

>Sleep (Sl) magnifies this effect by lowering cortisol and increasing human growth hormone (HGH) a fat burning and muscle building hormone.

>Throw in intense exercise (IE) that favors weight training and interval training (more HGH and testosterone= more belly fat burning) over long duration cardio (more cortisol) and you'll be on the fast track to flat abs! ---Kate

Wednesday, May 1, 2013

No Bake Cream Cheese & Coconut Snowballs

No Bake Cream Cheese & Coconut Snowballs

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1 cup chopped pecans
3 cups flaked coconut

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

Low-Cal Spinach Dip

Low-Cal Spinach Dip
Posted by Laura Kelly-Pifer on Facebook

10 oz. fresh baby spinach, steamed until wilted
1 cup plain, fat-free yogurt, drained
4 oz. fat-free cream cheese, softened
1/4 cup reduced-fat Parmesan cheese, grated
1 clove garlic, minced
1/4 cup scallions, finely chopped
1 Tbsp. fresh lemon juice

Place spinach in a colander and drain all of the excess water. Finely chop spinach and place in a medium bowl. Stir yogurt and cream cheese together until smooth, and then add to the spinach. Stir in Parmesan cheese, garlic, scallions, lemon juice, salt, and pepper, and mix well. Refrigerate until ready to serve. Makes 2 cups. Serving size is 1/4 cup.

Preparation Time: 15 minutes
Nutritional Information: (per serving)

Calories: 51
Protein: 5 g
Fiber: 1 g
Carbs: 5 g
Fat Total: 1 g
Saturated Fat: 1 g