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Smothered bacon Chops




Ingredients :

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk

Directions :



Chopped fresh parsley or green onions, for garnish, optional
Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Crack-Tastic Crackers




Ingredients

1 1/2 sticks butter, melted
1 packet ranch dressing mix
2 T. red pepper flakes
1/2 tsp. garlic powder
2 sleeves saltine crackers
parmesan cheese

Steps



In a large bowl combine melted butter, dressing mix, pepper flakes, and garlic powder.
Add crackers, 1 sleeve at a time, and gently with your hand toss to coat the crackers.
Let sit in the bowl while the oven preheats to 250 degrees.
Line a large cookie sheet with tin foil.
Spread crackers out on tin foil and bake for 15 minutes, remove and sprinkle with parmesan cheese and turn the crackers over.
Sprinkle with more cheese and return to over for 10 minutes.

Blackberry and Cream Cheese Cobbler




Blackberry and Cream Cheese Cobbler

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole blackberries, washed and drained
4 oz cream cheese, cut into small pieces.

How to make it



Preheat oven 350 degrees.

Melt butter and pour into 9 x 13 inch glass baking dish.

In a medium sized bowl mix together the egg, milk, flour, sugar, baking powder, and salt. I like to use a mixer so all the ingredients are well incorporated. Pour directly over the butter in the baking dish, but do not stir.

Add the blackberries, arranging them into a single layer as much as possible. Sprinkle cream cheese pieces over blackberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. The crust rises up and around the fruit, but fruit will still pop a little out of top.  You can use more fruit if you like, and change it up. Try it with fresh strawberries, or fresh peaches or raspberries.  I like to use a mix of berries, and have even gone as far as to use peaches and blackberries together.  You can also do this in the winter, using canned fruit or pie filling.  I made this with lemon pie filling and it was fabulous.

Cookies ‘N Cream Oreo Fudge Brownies




Ingredients:

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
16 Oreos

Directions:



Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

moked Mozzarella Stuffed Meatballs




Ingredients:

1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated Parmesan Cheese
1/3 cup Italian bread crumbs
1 large egg
2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
3 garlic cloves, minced
1 pinch of crushed red pepper flakes
Salt and pepper to taste
1 package of ground beef (1.5-2lbs)
16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)

Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.

Method



In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.

Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through

Parmesan Baked Pork Chops




Ingredients

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

Method



On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

AMAZING FORGOTTEN CHICKEN




Ingredients

1 lb boneless skinless chicken breasts
2 cups Minute rice (I used brown rice)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of water (use one of the soup cans)
1 tbsp. butter
1 envelope Lipton onion soup mix

How to make it :



Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
Pour mixture into buttered pan.
Place chicken breasts on top of mixture.
Sprinkle Lipton onion soup evenly on top of chicken breasts.
Cover pan with foil and place in a preheated oven, 350.
Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.

7 DAY DIET WEIGHT-LOSS SOUP




½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

How to make it



Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

CHEESE-STUFFED CORN DOGS




8 slices cheese
8 hot dogs
8 wooden skewers
2 cups flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon baking powder
1 ½ cups milk
2 eggs
Oil, for frying
Ketchup and mustard, to serve

How to Make It



1. Place a hot dog in the middle of a cheese slice.
2. Roll the cheese slice around the hot dog, then push a wooden skewer inside.
3. Place the cheese-wrapped hot dogs seam side down on a baking sheet. Freeze for 20 minutes.
4. In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.
5. Pour the batter into a tall glass cup for easier dipping.
6. Heat oil in a pot over medium-high heat until 375°F-400°F.
7. Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
8. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Remove when golden brown, then pat with a paper towel to drain.
9. Serve with ketchup and mustard!
10. Enjoy!

Lemon Crinkle Cookies




Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter, softened
1 cup + 2 Tbsp granulated sugar
1 Tbsp lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
5 drops yellow food coloring (optional)
1/2 cup powdered sugar

Directions



Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Peanut Butter Brownie Trifle




1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed  

How to make it



Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 

MEXICAN-STYLE STREET CORN (ELOTES)




3 ears of corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder

How to make it



1. Boil the corn for about 5 minutes.
2. Push a skewer through the middle of each ear of corn.
3. Drain, then brush them evenly with the melted butter.
4. Spread a bit of mayo all over each ear of corn.
5. Scoop the cotija cheese generously on the corn, making sure it covers all sides.
6. Sprinkle a little bit of the chili powder evenly across the corn.
7. Serve!

Chunky Monkey Brownies





2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup banana, mashed with a fork (about one medium-large banana)
10-oz. Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
¼ cup Nestle's chocolate chips for the top

How to make it :



Mix butter, eggs, sugars, salt and vanilla with an electric mixer until well mixed.
Add flour, mashed banana and baking melts (or chocolate chips).
Stir with a wooden spoon to combine.
Spray a 9x13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in center comes out clean.
Cool completely before cutting into bars.

Easiest Ever Cinnamon Rolls




CINNAMON ROLLS

1 pkg or 2 1/2 teas. yeast
1 c water, warm
1/4 c powdered milk or buttermilk
1/2 c sugar
1/4 c cooking oil
1 egg
4 c self-rising flour

CINNAMON ROLL FILLING

1 c sugar
3 tsp ground cinnamon
3/4 c finely chopped pecans (optional)
1/2 - 1 stick butter, room temperature

CONFECTIONER'S SUGAR GLAZE

2 c confectioners' sugar, sifted
1 tsp vanilla
3-4 tsp warm water

Directions 



1 Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved.
2 In a large bowl, add the yeast mixture to the powered milk, sugar, oil and egg.
3 Slowly add in 1 1/2 cups flour and work in until smooth. Gradually add 2 - 2 1/2 cups more flour until you get the dough to a good working consistency so that it is easy to handle. Cover and let rest for 5 minutes.
4 Knead the dough onto a floured surface until smooth. Put dough in a large bowl with lightly oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size.
5 On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
6 In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
7 Sprinkle the chopped pecan pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
8 Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen twine.
9 Place on a greased cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
10 Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
11 TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

 Prep: 2 Hr
 Cook: 30 Min
Method: Bake

Sweet Alabama Pecanbread




Ingredients

1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped

Directions 



1 Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish.

2 Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.

3 Stir in flour and vanilla. Add pecans, then stir until evenly mixed.

4 Spoon into prepared pan and bake for 30-35 minutes.

 Cook: 30 Min
Method: Bake

My Tuna Noodle Casserole




Ingredients
10 oz cooked thin kluski noodles or egg noodles - al dente
1 - 12 oz drained albacore tuna - more if desired
1 stalk(s) celery, chopped
1 small onion, chopped
1 Tbsp jarred, minced garlic
2 carrots, quartered and chopped, small
3 Tbsp mayonnaise
1 1/2 c frozen peas
Green or red pepper, chopped, i didn't use today, just sauté with other veggies if usin
Sliced potabellas - optional - i didn't add today...just saute with other veggies

MILD CHEESE SAUCE - ADD ANOTHER CUP OF CHEESE FOR A BIT CHEESIER SAUCE IF THAT WHAT YOU PREFER

1/3 c each - flour & butter
2 c 2% milk
1 c cream
1/2 c shredded parmesan
1 - 2 c mild shredded cheddar cheese - i only used 1 cup today
Pinch nutmeg
3/4 tsp salt
1/2 tsp fresh ground pepper

Directions 



1 Cook pasta and drain. 

In a medium saucepan over medium heat, whisk together butter and flour. Cook for at least one minute, stirring constantly. Whisk in the milk, cream, salt, pepper and nutmeg. Stirring constantly until begins to lightly boil and thicken. Remove from heat and add cheeses, stirring until melted. Set aside.

2 In a skillet, sauté vegetables in 1 tablespoon oil until tender, add a little water to speed up or finish in microwave.

3 In a large bowl, add pasta, peas, tuna, mayonnaise, vegetables and cheese sauce. Toss to coat pasta.

4 Grease a 2 quart casserole dish and spread tuna mixture evenly into dish.

I melted 1 tablespoon of butter and mixed with 1/2 cup bread crumbs and sprinkled evenly. Cover with foil and bake 35 - 40 minutes, remove foil and bake another 10 - 15 minutes or until browning.

Serves: 6
 Prep: 15 Min
 Cook: 55 Min
Method: Bake

Easy Cinnamon Brown Sugar Coffee Cake




Ingredients

CAKE MIX INSTRUCTIONS

1 box yellow cake mix, I use Betty Crocker with a pudding mix
3 eggs
1 c water
1/3 c butter

TOPPING

3/4 c brown sugar
1 tsp cinnamon
1/2 c pecans
1/4 c flaxseed or another nut as desired

THE DRIZZLE

1 c powdered sugar
dash(es) maple extract
water, as needed

How to make it



Spray bottom of 9 x 13 pan.
Combine the cake ingredients as directed on box.
Combine topping ingredients.
Sprinkle 1/2 of topping and swirl in cake.
Rest of topping sprinkle on top of cake.
Bake at 350 until toothpick comes out clean about 30-35 min or according to cake instructions.
Let cool and drizzle with powdered sugar, maple extract and a little water.

Serves: group depending on size of piece
 Prep: 10 Min
 Cook: 30 Min
Method:Bake

Scalloped Potatoes




4 C. thinly sliced potatoes
3 T. butter
3 T. flour
1 1/2 C. milk
1 tsp. salt
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
pinch of cayenne pepper
1 C. shredded sharp cheddar cheese
paprika

How to make it :



Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat.
Whisk in the milk, salt, house seasoning and cayenne pepper.
Cook till the mixture thickens up, remove from heat and stir in the cheese.
Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish.
Pour half of the cheese mixture over the potatoes and spread around.
Repeat with remaining potatoes and cheese mixture.
Sprinkle the top with a little of the paprika.
Bake in a 350 degree oven, uncovered, for 45 minutes.

Chicken Enchilada Casserole




Here's What You Need
About 2 pounds of chicken (I used boneless breasts)
Corn or Flour Tortillas
1 cup sour cream
2 cans cream of chicken soup
1 Tbsp. taco sauce (I use mild, but if you like heat go for the hot)
1 lb. shredded cheddar cheese (yes, that lb. means pound, as in 16 ounces)
1 lb. shredded Monterey Jack cheese
2 - 4 oz. cans green chili peppers (diced)
2 Tbsp. (or more) chopped green onion

Here's What You Do



Cook chicken in salted water in a large cooking pot until tender.  As soon as it cools enough for you to touch it, shred it up.

In a bowl, mix together shredded chicken, sour cream, chicken soup, diced green chilies and taco sauce. 

Place about 3 tablespoons of the chicken mixture into a tortilla, roll up and place in a greased 9 x 13 baking dish.  Continue until the baking dish is full.  I usually get the large tortillas and use 7 out of the 8 in the package.  If you roll them pretty tight, you could easily use all 8.  (It was at this point that I realized I was going to blog this recipe, so let the pictures begin.)
Spread remaining chicken mixture over the top of the tortillas.
Spread the cheeses over the top.  I usually alternate between the cheddar and Monterey Jack.  It's a lot of cheese guys, so just push it down a little if you have to.
Sprinkle the chopped green onion on the cheese.
Bake in a 350 degree oven for 45 to 60 minutes.
While the casserole is in the oven, you can whip up some Spanish rice and beans and you are all set for your Mexican fiesta!  Óle!

No Bake Peanut Butter Oatmeal Cookies




1 stick of butter
2 cups of sugar
3 tablespoons of cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups old fashioned rolled oats

Here's What You Do



Put the butter, sugar, cocoa and milk in a saucepan.  Heat, stirring occasionally, until it begins to boil.  Let boil for a minute.
Remove from heat and add in peanut butter and vanilla.  Stir until the peanut butter is melted.
Pour in the oats and stir.
Spoon onto a parchment covered pan and let cool completely.  I usually pop the pan in the frig for a bit until the cookies are set.
This recipe makes about 2 dozen cookies.  Store them in an airtight container and they should be fine for a couple weeks (if they haven't all been eaten).

Bake a Blackberry Buckle




3 cups of fresh blackberries
2 tablespoons white sugar
1 teaspoon vanilla extract

Batter:
1-1/4 cups of all-purpose flour
3/4 cup white sugar
1/2 cup almond meal (I hadn't used this before and found it at our Fresh Thyme store)
2 teaspoons baking powder
1/4 teaspoon salt
1 pinch ground cinnamon
1 cup milk
7 tablespoons butter, divided
3 tablespoons sliced almonds, or to taste

Step by step:



~ Preheat oven to 350 degrees.

~ Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest for 15 to 20 minutes.  (I went ahead with mixing the batter and the 15 minutes disappeared.)
~ Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl.  Stir milk into flour mixture until batter is just combined.
~ Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8 x 12 inch baking dish.  Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
~ Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
~ Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.  Mine did not take quite an hour.  More like 50 minutes.

~ Melt remaining butter in a small skillet over medium-high heat.  Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes.  Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
End result - yep, it was good.  Just look at this berry goodness!
Not quite as sweet as a cobbler, but very flavorful.  Truth be told, I ended up making two of them because I got involved in a lengthy phone call with one of my friends and totally overcooked the first one.  Eric and I kept it at home and had no problem finishing it off.  The second one, cooked properly, made it to my office for my coworkers to enjoy.  Hope you enjoy it too!

Caramel Apple Jam




Ingredients: 

6 cups diced peeled apples (1/8-inch cubes)
1/2 cup water
1/2 teaspoon butter
1 package (1-3/4 ounces) powdered fruit pectin
3 cups sugar
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:



In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin according to package directions. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 
Yield: 7 half-pints.

Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Recipe Note: I like using Pink Box lower sugar Sure Jel Pectin in this recipe.
Recipe adapted from: Hill &  Photo by: Diane Baker for Canning and Cooking at Home

Chocolate Oatmeal No Bake Cookies




Ingredients:

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Instructions:



Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

BANANA BREAD BROWNIES




Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:



1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

BACON WRAPPED MOZZARELLA CHEESE STICKS




INGREDIENTS:

12 string cheese or mozzarella cheese sticks
about 36 strips of precooked packaged bacon


DIRECTIONS:



1. Preheat oven to 425F. Line a large baking sheet with foil or parchment paper. Starting at one end of a cheesestick, carefully wrap one strip of bacon around it, overlapping bacon halfway each time to help secure the bacon in place. Because the bacon is precooked it will be a little harder to wrap, but the light pink and fat portions should still be pretty flexible. When you reach the end of your bacon, tuck the end into one of the folds to keep it from unwrapping. Repeat with 1-2 more strips of bacon until your cheese is completely covered, including ends of cheese.

2. Place finished wrapped cheese stick on baking sheet. Repeat with remaining cheese and bacon. Bake in oven for about 6-10 minutes, or until bacon is crisp and before cheese completely loses its form.

Pepperoni Pizza Muffins




Ingredients

¾ cup flour
¾ tsp baking powder
½ tsp dried oregano
4 oz mozzarella cheese, shredded
4 oz turkey pepperoni, diced
¾ cup milk, 2%
1 egg, lightly beaten
½ cup pizza sauce

Instructions



Preheat oven to 375 degrees. Grease muffin pan. In a large bowl, whisk together the flour, baking powder and oregano. Whisk in the milk and egg. Stir in the mozzarella and pepperoni and let stand for a few minutes.
Stir the batter and divide evenly among the muffin cups. Bake until puffed and golden, about 18 to 23 minutes.
Warm pizza sauce in the microwave for about 15 seconds or heat on the stove in a small sauce pan. Serve the muffins with the pizza sauce for dipping.

Prep time 15 mins
Cook time 23 mins
Total time 38 mins

Better Than Sex Brownies




Cookie dough
Oreos
Brownie mix

METHOD:



Preheat oven to 350*C. Butter a baking tin.
Layer the cookie dough evenly.
Layer Oreos. 
Layer brownie mix. 
Bake for 30 minutes. Let cool completely. Slice and be happy.

Chocolate Chip Cookie Biscuits




Ingredients

 150g softened butter
 1/2 cup caster sugar
 1/2 cup brown sugar
 1 teaspoon vanilla extract
 1 egg
 1 3/4 cups plain flour
 1/2 cup NESTLÉ BAKERS' CHOICE Dark CHOC BITS, plus 1 tablespoon extra

Directions: 





Step 1
Preheat oven to 180C or 160C fan-force. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugars and vanilla for 1-2 minutes or until smooth and well combined. Beat in egg until combined.
Step 2
Stir in flour in two batches. Stir in dark and milk choc bits. Roll 2 level tablespoonfuls of mixture into balls and place on prepared trays, 3cm apart. Press down slightly. Decorate with extra choc bits.
Step 3
Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

Easy Banana Cream Pie




Ingredients:

– 1 package or Lorna Doone Shortbread cookies or Pepperidge Farm Chessman Shortbread cookies
– 2 small packets of Jell-O Instant Banana Cream Pudding
– 4 Bananas
– 1 12 oz container of frozen whipped topping (thawed)
– cold milk  (use the amount of milk as per instructions on your pudding packet)
I love preparing this dessert in this type of glass bowl because it almost always creates the “wow” factor when others see it!  It’s perfect for bbq parties too!

Prep Time: 10 minutes
Cook time: 0 minutes
Yield: 8 Servings

How to make it



Instructions for Easy Banana Cream Pie:
Start by making the instant banana cream pudding according to the instructions on the package. Stir completely and wait for it to set. Once it has set I folded in about 1/2 of the whipped cream to the pudding mixture for a light and fluffy texture.
Next, add the first layer of shortbread cookies at the bottom of your bowl or pan (whichever you prefer). The next layer will be sliced bananas. Add a layer of the Banana Cream pudding mixture you prepared earlier. Now add a layer of whipped cream. Repeat these layers until you run out of room or ingredients. Top with the remaining a dollop of whipped cream and bananas on the top. Voila! That’s it!

BEST PANCAKES EVER.




1 1/2 cups all-purpose flour
1 1/3 cups buttermilk
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 teaspoon vanilla extract

How to make it



1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Add the eggs, buttermilk, and vanilla extract to the flour mixture, stirring until just combined (the batter will be lumpy).

3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat about 2 minutes on each side of until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Note: My pancakes hardly bubbled on the top. Just flip them when the edges are a bit dry. Or you can sneak a peek to see if underneath it brown.  Then again, I’m sure you’ve made pancakes before. Do what works for you. But, do not… DO NOT… use wheat flour. I made these pancakes at may parents house and all they had was a white and wheat blend. They came out d i s g u s t i n g.  So flat. Ugh, what a waste of buttermilk.

Banana Cake




2 cups of flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup of sugar (I used a little less)
1/4 cup oil (I used vegetable)
4 ripe bananas, mashed
1/4 cup water
1 tsp vanilla

How to make it



Preheat oven to 350 degrees F.  Lightly grease a 9 in square baking pan.
In a small bowl, combine the flour, baking soda and salt.  In another bowl whisk together the sugar, oil and then add the bananas.  Add water and vanilla, stirring to combine.
Add the flour mixture and mix together just until wet.
Bake for 45 to 50
minutes or until a toothpick inserted in center comes out clean.

Coconut Custard Pie




1 unbaked pie shell
4 eggs
2/3 cup sugar
1/2 tsp salt
2 1/2 cups milk (I used 2%)
1 tsp vanilla

How to make it



Preheat oven to 425 degrees F. With your hand mixer, beat eggs lightly, add sugar and salt and beat until thick and cream colored. Gradually beat in milk and vanilla, then strain through a fine sieve. Add 3/4 cup flaked coconut and pour into pie shell and sprinkle with 1/4 cup coconut. Bake for 15 minutes then reduce temperature to 350 degrees F. and bake 12 - 15 minutes more. (I needed to bake this for a good 30 minutes.) Insert knife in center of pie; knife should be clean when pie is done. The center will be soft but will set upon standing. Do not overbake or custard will curdle. Bring to room temperature then chill in refrigerator for several hours.