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Friday, September 27, 2013

Starbucks Pumpkin Pound Cake


Ingredients:

1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free Vanilla Yogurt
3 Egg Whites
1 c. Canned Pumpkin


Directions:


1. Preheat oven to 350º. Grease a loaf pan, set aside.
2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
5. Let cool on a wire rack. Makes 8 serving.
6. Add a powdered sugar glaze or cream cheese frosting if desired


Source: Diana Myers Bromley

Caramel Apple Cheesecake Bars


Ingredients:

Crust:


2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 cup Smart Balance Buttery Spread Original Flavor, softened (could be substituted with butter or margarine)


Cheesecake Filling:


3 (8 ounce) packages fat free cream cheese, softened
1 cup sugar, plus 1/4 cup, divided
3 large eggs
2 teaspoons vanilla extract


Apples:


2 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Streusel Topping:


1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup Smart Balance Buttery Spread Original Flavor, softened (could be substituted with butter or margarine)


Caramel Topping:


1 cup Kraft caramels, melted
1/4 cup heavy cream

Directions:


Preheat oven to 350 degrees. In a mixing bowl, combine flour and brown sugar. Mix in Smart Balance Buttery Spread with a fork until mixture forms crumbs. Press crumb mixture into a 9x13 pan, lined with foil and bake for 15 minutes or until golden brown.


In a large mixing bowl, beat together cream cheese and 1 cup sugar until smooth. Stir in eggs and vanilla. Pour cream cheese mixture over warm crust.


In a separate bowl, mix together chopped apples, 1/4 cup sugar, cinnamon and nutmeg. Spread mixture over your cream cheese layer.


In a small bowl, combine brown sugar, flour, oats and Smart Balance Buttery Spread. Mix until crumbs form and sprinkle over apples. Bake for 50-55 minutes or until filling is set. Melt caramels and heavy cream in a microwavable bowl in 30 second increments, stirring each time, until smooth. Drizzle melted caramel over your cheesecake and let cool.


Source: SixSistersStuff.com

Owl Cupcakes


Ingredients:

Chocolate Cupcakes
Oreo Cookies
Brown M&M's
Orange M&M's

Directions:

Take chocolate frosted cupcakes - Oreos split in half (use the side with the frosting) - brown M&M's for centers and orange M&M inserted vertically for beak.

Carrot Cake Jam


Ingredients:

1 can {20 ounces} unsweetened crushed pineapple, undrained
1-1/2 cups shredded carrots
1-1/2 cups chopped peeled ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 package {1-3/4 ounces} powdered fruit pectin
6-1/2 cups sugar

Directions:


Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.


In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.


Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.


Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.


Source: onehundreddollarsamonth.com

Best Lemon Sheet Cake


Ingredients:

1 Duncan Hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)

Icing:


4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water

Directions:


1. In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.

2 Icing: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required


Source: Lisa K Walker

Carrot Cake Poke Cake


Ingredients:

The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
14 oz sweetened condensed milk
8 oz Cool Whip
10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
6 oz (half a tub) of whipped cream cheese (must be whipped)
Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)
Become Inspired to Eat Healthy. 


Directions:


Leave the cake in the dish it was baked in-- this is not a free standing cake.
Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
Refrigerate for at least 4 hours, really overnight is best.
Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).


Source: Just Recipes

Tuesday, September 24, 2013

Pumpkin Better Than Sex Cake


Ingredients:

1 box yellow cake mix (DO NOT follow box instructions...just mix as instructed in this recipe)
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
½ bag Heath Bits
Caramel Sundae Sauce


Directions

I
n a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 minutes).
Remove cake from oven and let cool for about 10 minutes after baking.
Using the end of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
Refrigerate for 30 minutes.
Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
Refrigerate for 3-4 hours, or overnight (best).


Source: Hillbilly Recipes

Monday, September 23, 2013

Lindsey’s Spinach Dip


Ingredients:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

1-2 5 oz cans of sliced water chestnuts – dice into small pieces

1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

1 packet ranch dressing


Directions:

After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.

Prep/cook time: 7 min.


Note: Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Source: Lindsey

Broccoli And Cheese Stuffed Tilapia


Ingredients:

4-ouncefresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 tablespoons milk
2 tablespoons dry white wine

Directions:

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.


Source: Recipe.com

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 15x10-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). 


Source: mynewbody

Roasted Sweet Potatoes


Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (organic)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired.
Toss to coat evenly.
Bake in the oven for 60 minutes

Stir the sweet potatoes once or twice during roasting.


Source: Toni Telck

Chocolate Brownie Cookies


Ingredients:

Yields 30-60 cookies
 
1/4 cup all-purpose flour
1/4 teaspoon baking powder
pinch of salt
2 eggs
2/3 cup white sugar
1/2 tablespoon espresso of instant coffee
1 teaspoon vanilla
2 tablespoon butter
5 ounces dark chocolate (70% minimum), broken up
2 ounces unsweetened chocolate, broken up
3/4 cup mini chocolate chips

Directions:


1. Preheat oven to 375 degrees.
2. Whisk flour, baking powder, and salt – leave to set.
3. Whip eggs in an electric mixer.
4. Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
6. Add the 2 kinds of chocolates until all melted.
7. Turn off the heat and mix, so the chocolate and butter are combined.
8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
9. Fold in the flour mixture and the chocolate chips.
10. If it doesn’t seem thick enough, set it aside for about 5 minutes.
11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
13. Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.


Source: theheritagecook.com

Sunday, September 22, 2013

Marshmallow Witches


It's getting closer to Halloween and you need to be ready for those trick or treeters'.

Ingredients:

1/2 cup vanilla frosting, divided
36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

Directions:


For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup.

Secure a hat to each witch with a dab of frosting.


Yield: 1 dozen.

Source: Recipe.com

Slow Cooker Spiced Party Nut Mix




Taco seasoning mix and cayenne pepper fabulously flavor crunchy crackers, pretzels and four types of nuts.

Ingredients:

6     tablespoons butter or margarine, melted
1     envelope (1 oz) Old El Paso® taco seasoning mix
1     teaspoon ground cinnamon
1/4  teaspoon ground red pepper (cayenne)
2     cups pecan halves
2     cups roasted unsalted cashews
2     cups walnut halves
2     cups unblanched whole almonds
3     cups bite-size cheese crackers
2     cups sourdough pretzel nuggets



Directions:

1. In 4- to 5-quart slow cooker, mix butter, taco seasoning mix, cinnamon and red pepper. Add remaining ingredients; toss gently.
2. Cook uncovered on Low heat setting 3 to 4 hours, stirring every 30 minutes, until nuts are toasted. Turn off slow cooker. Serve with large serving spoon.


Source: Recipe.com

Chocolate Malt Ice-Cream Cake


Ingredients:

1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired


Directions:

1. Heat oven to 350ºF. Grease bottom and side of spring form pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies


Source: Gold Metal Flour

Grilled Peaches With Homemade Vanilla Ice Cream


Grilled peaches have finally made their way to my table and I just have to say, we waited far too long. I had no idea what I was missing. They tasted like the peaches in my favorite peach cobbler, but without any of the effort or extra ingredients.


Ingredients:

4 peaches, sliced in half
Vanilla Ice Cream



Directions:

Preheat the grill. Place peaches face-down on the grill on low heat for 10 minutes. When they are tender, they are done.

For a real treat, serve these whole or sliced alongside Homemade Vanilla Ice Cream.

Source: Hillbilly Recipes

It Tastes Kentucky Fried Chicken Coleslaw


KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!

Ingredients
 
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Directions:


Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
Add cabbage, carrots, and onions. Mix well.
Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Serves: 10-12


Source: Internet

Homemade Cornbread


Ingredients:

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil


Directions


Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish (I use Grandma's cast iron skillet). Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.


Source: HillbillyRecipes

Strawberry Shortcake Cookies


Ingredients:

12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies


Directions:

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.

In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

Makes 3 dozen cookies.


Source: HillbillyRecipes

Pork Chops Southern Style



Ingredients:

2 pork chops
1/2 medium onion (diced)
1 -2 slice bacon
2 tablespoons butter
2 tablespoons cornstarch
3/4 cup water
salt & pepper

Directions:

In 12" skillet, cook bacon on med hi heat. Remove bacon from skillet, but leave bacon drippings.
Add 1 TBSP butter and diced onion. When transparent, remove from skillet.
Reduce heat to medium, lightly salt and pepper both sides of pork chops and place in skillet. Brown both sides (approx 2-4 minutes each).
Chop up bacon, and add both bacon and cooked onion to skillet.
Add 3/4 cup water (add more if you want more gravy), 1 TBSP butter, cover and simmer until cooked (5-10 minutes - but can simmer for up to 45 minutes easily).
Just before serving, mix 2 TBSP cornstarch with cool tap water (approx 1/4 cup).
Place pork chops on plates, add corn starch/water mixture to gravy/drippings in skillet and bring to quick boil stirring frequently to form thick gravy.
 

Southern Cornbread Dressing


Ingredients:

Cornbread:


1 cup self-rising cornmeal
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil....
Or use Jiffy Cornbread Mix as directed on the package if you like a sweeter dressing. I use two boxes if I make it this way.

Dressing:


cornbread, crumbled
8 tablespoons butter 1 sticks
2 cups celery, chopped
1 large onion, chopped
4 cups chicken stock
10 1/2 ounces cream of chicken soup
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)

Directions:

Directions for cornbread:


Preheat oven to 350.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes.
Remove from oven and let cool.

Directions for Dressing:


Preheat oven to 350.
Melt the butter in a large skillet over medium heat.
Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes.


Source: Hillbilly Recipes

Macaroni Salad


Ingredients:

1 lb elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups mayonnaise, ideally Best Foods' or Hellmann's, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper


Directions:

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes.

Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.

Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.


Source: HillbillyRecipes

Coca Cola Chocolate Cake


Ingredients:


2 cups sugar
2 cups flour
1/2 cup margarine
1/2 cup shortening
3 tablespoons cocoa or 1 melted baking chocolate square
1 cup Coke
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups small marshmallows

Icing:

1/2 cup butter or 1/2 cup margarine
3 tablespoons cocoa
1 cup pecans, chopped
6 tablespoons Coke
1 lb powdered sugar

Directions:

Sift flour and sugar together.
Combine the margarine, shortening, cocoa and cola in saucepan and bring to boil. Add the chocolate mixture to sugar-flour mixture. Add buttermilk, soda, vanilla and beaten eggs.
Beat well, fold in marshmallows.
Bake at 350°F for 40 minutes in a 13 x 9 pan.
Ice with the chocolate icing.


Source: Hillbilly Recipes

Coconut Shrimp


Ingredients:


1lb jumbo shrimp (peeled and deveined with tails off)
Salt and pepper
1 tablespoon olive oil
1 green onion (chopped)
1 tablespoon amaretto liquor
½ cup coconut milk
¼ cup heavy cream
2 tablespoons sugar (or less)
1 teaspoon coconut extract
1 teaspoon vanilla extract

Directions:


In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize.

Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes).

Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve.
(Makes 4 servings)


Source: Hillbilly Recipes

Easy Banana Cream Pie


Ingredients:

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced (2 more for topping - optional)

Directions:

In a saucepan, combine the sugar, flour, and salt.
Add milk in gradually while stirring gently.
Cook over medium heat, stirring constantly, until the mixture is bubbly.
Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.
Cook for 2 more minutes; remember to keep stirring.
Remove the mixture from the stove, and add butter and vanilla.
Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture and more sliced bananas if desired.
Bake at 350 degrees F for 12 to 15 minutes.
Chill for an hour.


Source: Hillbilly Recipes

Old Fashioned Chili


Ingredients:

· 2 to 3 lbs. ground beef
· 10 cans (10-3/4 oz) tomato soup
· 5 cans (15 oz) red kidney beans, with liquid
· 1 large can of diced tomatoes, with liquid
· 1 large onion, chopped
· 2 green peppers, chopped
· 5 large garlic cloves chopped or 10 tsp minced garlic
· 4 Tbsp Chili Powder, add more to taste

Directions:

1. Chop the onions, garlic and green peppers.
2. In an 8 quart dutch oven, add the ground beef and brown on medium high heat for 5-10 minutes.
3. Add the onions and peppers. Cook additional 10 minutes until tender, drain any leftover liquid.
4. Replace pot on stove and add tomato soup, stirring constantly and bring to a boil.
5. Remove from heat and add the beans, chili powder and garlic. Stir and taste. Add more chili powder if needed.
6. Replace on stove, stir consistently and bring to a boil.
7. Reduce heat to low and add the tomatoes. Taste again and add additional spices to taste. Stir about every 5 - 10 min. otherwise the beans will burn!
8. Continue the process for a half hour.
9. Remove from stove and let set for 15 minutes before serving.
10. Serve with some cactus cornbread!


Source: HillbillyRecipe

Crockpot German Potato Salad


Ingredients:

2 potatoes, sliced
1/2 c. onions, chopped
1/2 c. celery sliced
1/4 c. green peppers, diced
1/4 c. vinegar
1/4 c. oil
Chopped parsley
Sliced bacon, cooked and crumbled

Directions:

Combine all ingredients except parsley and bacon.
Add salt and pepper to taste.
Stir and cook for 5-6 hours on Low in crock pot.
Garnish with bacon and parsley.


Source: HillbillyRecipe

Hoecakes


Ingredients:

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Directions:

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.


Source: HillbillyRecipes

Classic Old Fashioned Meatloaf


Cooked In A Cast Iron Skillet

Ingredients


2 lbs. hamburger
1 cup saltine cracker crumbs (oatmeal or bread crumbs)
1/2 cup onion, chopped
1/2 cup bell pepper chopped (my addition)
2 eggs
3/4-1 cup evaporated milk (whole milk or half and half)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground coriander (my addition)
2 cups of water
1 cup ketchup


Directions


Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.

Source: HillbillyRecipes

Mayonnaise Biscuits


Ingredients:

2 cups sifted self rising flour
Heaping 1/4 cup of refrigerated mayonaise
1 tsp salt
2/3 to 3/4 cup whole milk...varies (Just get the dough "right")


Directions


Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know I've got enough "fat" in it. The one thing I've learned is that you can't rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right.

Once the mayo is cut in, start adding the milk a little at a time. It's easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough "feels right".

Turn the dough out onto a surface dusted with flour and gently fold it onto it's self three or four times, avoiding overworking it. I don't really "knead" it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2" thick. Then cut the biscuits to the size you want. If you're doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits.

Preheat oven to 500. Place the cut or "drop" biscuits on a greased pan. Brush the tops with melted butter and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again.

Finally, sit down and enjoy one of the best biscuits you've ever put in your mouth! Best served steamin' hot with whatever you like to eat with biscuits.

If this don't make you hungry, you ain't southern.


Source: HillbillyRecipes

Saturday, September 21, 2013

Minute Microwave Lasagna In A Mug


Ingredients:

3 Tbsp pizza sauce
3 Tbsp cottage cheese or 2 Tbsp pesto 9i used cottage cheese)
1/3 cup fresh spinach or greens
4 slices pepperoni
1/4 cup shredded mozzarella cheese


Directions:


Layer in pizza sauce. Top with pesto or cottage cheese. Add spinach and pepperoni. Add cheese. Microwave on high for one minute. Let cool slightly. Serve.
Makes 1 serving.


Source: SBC

2 Ingredient Pumpkin Muffins


Ingredients:

1  15 ox of Pumpkin
1 Yellow Cake Mix

Directions:

Mix cake mix and the can of pumpkin together and pour into muffin tin and bake at 350 degrees for 20 to 25 minutes. Let cool and serve.

Friday, September 20, 2013

Bite-Size Candy Corn Sugar Cookies,

These bite-size cookies make a great autumnal snack that is not only super easy to make but also pretty tasty.

Who doesn't like a sugar cookie, especially when they are just too cute to eat (although you will) or adorned for the holiday season? These cookies were sitting out on my kitchen counter the other night when company was over, and several people were actually concerned about what type of candy corn it was. These bite-size little treats looked so much like the original candy corn, it made for fun explanation. Not only were they cute and made for great, festive decor on the kitchen counter, these cookies were also really tasty. Bite-Size Candy Corn Sugar Cookies Recipe


Sugar Cookie Recipe:

Ingredients:

• 2 1/2 cups unsalted butter (at room temperature)
• 2 cups sugar plus extra for sprinkling
• 2 large eggs
• 3 tsp vanilla
• 5 cups flour
• 1 tsp salt
• Red and yellow food coloring

 


Directions:

1. Cream the butter and sugar together in your mixer, using the paddle attachment. Mix for about a minute, scrape down the sides of the bowl and mix a few seconds more. Do not over mix your butter and sugar.
**If you forgot to leave your butter out to get to room temperature, don't fret. Here is a great baking hint: Grab your cheese grater and grate the butter on the large grating side.**

2. Add the eggs slowly and continue to mix. Don't forget to scrape down the sides of your bowl.

Once the sugar and butter are well creamed, add the eggs in slowly while continuing to mix.

3. Add the vanilla and mix until just blended.

Add the vanilla and mix until just blended.

4. Sift together the flour and salt.

Sift together the flour and salt.

5. Add all of the dry mixture to the mixing bowl at once. You're probably thinking that is crazy, but it is not. Place kitchen towels (as you can see, no my kitchen towels do not match - who honestly has towels they use that do match?) between the top of the bowl and the mixture so that your ingredients do not fly all over the place. Mix on low speed. After 30 seconds mixing, remove the towels so you can watch the dough. Once it clumps around the paddle attachment, it is done. Be sure to not over mix the dough.

Add all of the dry ingredient mixture into the mixing bowl at once.   Cover the mixing bowl with towels to prevent the flour from flying out of the bowl.

6. Separate the dough into thirds. One of these thirds will remain the color it is. The other two you will work in food coloring (by hand or with your mixer) until you have reached the desired colors - in this case, bright yellow and orange.

**Follow the instructions on the back of the box of food coloring for number of drops. My yellow dough required about 6-8 drops of yellow to get the right color for the yellow. The orange dough required about 12 yellow and three red drops. However, add to you get the colors you want.**

Separate the dough into thirds.   Add food coloring until you reach the desired hue.

7. Starting with the plain dough and using parchment paper, roll out the dough to a desired thickness keeping a square or rectangular shape. Try to keep the thickness to about an inch or less. The cookies in these pictures are bite-size, so each layer was about 1/3 inch in thickness.

Layer the dough that has been rolled out.

8. Next, take the orange dough and roll out the same size, shape and thickness as the plain dough. Once that is complete, place the slab of orange dough atop the plain dough. Repeat this step with the yellow dough until you have a triple layer of dough with yellow on top, orange in the middle and plain on the bottom.

9. Refrigerate the dough for about an hour.

10. Preheat the oven to 350 degrees Fahrenheit.

11. Slice about 1/2 inch off the length of slab and cut into triangles.

Cut off some of the dough and the cut into triangles.

12. Bake cookies for 8-12 minutes or until the edges are just golden brown and let cool.

Bake cookies 8-12 minutes or until just golden brown around the edges. Let cool.

That's it. It is that simple. Put your cookies on a plate and serve to your friends and family.

This recipe is adapted from Sweetopia's sugar cookie recipe.

Source: housetrends.com

Green Chile And Cheese Sausage Poppers


Ingredients:

3 cups biscuit mix (I used Bisquick)
1 pound uncooked Hot Italian Sausage (I used turkey)
4 cups shredded Monterey Jack cheese (16 ounces)
½ cup shredded Parmesan cheese
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon cayenne pepper
1 can fire roasted diced green chiles
½ teaspoon fresh ground black pepper


Directions:

Allow sausage and cheese to sit out at room temperature for about 30 minutes before preparing.
Preheat oven to 350ºF. Prepare a baking sheet with parchment paper. Set aside.

In a large bowl combine sausage and biscuit mix, using hands. Mix with paddle attachment. Once ingredients are combined, add cheeses, chiles, milk and spices. Mix well with hands until completely combined.

Using a 1 tablespoon scoop or a heaping teaspoon, portion mixture and shape into balls, about 1” in size. Place them on parchment paper.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm with sauce for dipping.


Source: TheSlowRoastedItalian

Adorable Chocolate Puppy Cupcakes


Puppy Face Ingredients:

- Chocolate M&Ms 1 pack
- Round Butter Cookies 1 pack
- Nutter Butter Cookies 1 pack (details here)
- Edible Candy Eyeballs 1 pack (details here)
- Royal icing or Chocolate drawing pen 1 pack (details here)

Directions:


Assemble one round cookie, and two Nutter Butter Cookies into a puppy face on the cupcake.
Add one M&M as a puppy nose.
Add two edible candy eyeballs as puppy eyes.
Draw a puppy mouth with royal icing or chocolate food drawing pen.


Source: JustRecipes

Carrot Cake Cheese Cake


Ingredients:

18 ounces cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt

Directions:


Grease a 9 or 9 1/2 inch spring form pan. Set aside.

In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.


Source: JustRecipes

Thursday, September 19, 2013

Enchilada Meat Loaf

Enchilada Meat Loaf
This main-dish recipe includes a corn muffin mix to form an outer shell that holds salsa, chili powder, and ground beef.

Ingredients:
  • 1   egg, lightly beaten
  • 1   medium onion, finely chopped
  • 1/4  cup bottled salsa
  • 2   tablespoons chili powder
  • 3   cloves garlic, minced
  • 1/2  teaspoon salt
  • 1   pound ground beef
  • 1  8 1/2 ounce package corn muffin mix
  • 2   ounces sharp cheddar cheese, sliced
  • Bottled salsa (optional)
Directions


1. Preheat oven to 350 F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.
 
Source: Recipe.com

Salisbury Steak: 30-Minute Meal

Asian Salisbury Steak
When is a hamburger not a hamburger? When it’s a Salisbury steak, a 19th-century invention named for the doc, J.H. Salisbury, who was big on high-protein diets. Classic Salisbury steak combines ground beef with onions, bread crumbs, eggs, and various spices and herbs. It’s formed into a steak shape (not a patty), is traditionally broiled, not fried, as a burger is, and it can be served with a brown gravy or other meaty sauce.

Salisbury steak is distinctly old-school, but it remains a delicious alternative to plain old burgers. Especially when you give that old-school recipe a distinctly new-school twist. And these “superburgers” take just about a half-hour to make.

In this Asian Salisbury Steak recipe, all the basics are there, but when hoisin sauce and sherry are added, along with chopped red peppers and scallions, it becomes an irresistible nod to the East. These steaks are served on a bed of sautéd watercress, which makes them ultrahealthy.

Pasta with Baby Salisbury Steaks takes the classic broiled beef, makes each one a mini version, and combines it with pasta, tomatoes, and zucchini for a wonderfully complete one-dish dinner.

Ingredients:

  •  12   ounces 90%-lean ground beef
  •  3/4  cup finely diced red bell pepper
  • 3/4  cup chopped scallions
  • 1/4  cup plain dry breadcrumbs
  • 4   tablespoons hoisin sauce, divided
  • 2   tablespoons minced fresh ginger
  • 3   teaspoons canola oil, divided
  • 4  2 - 4  ounce bunch watercress, trimmed (16 cups)
  • 1/2  cup Shao Hsing rice wine, (see Ingredient note) or dry sherry
     
    Directions
     
    1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
    2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.
    3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.
     
    Tip:
     
    Ingredient Note
     
    Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.
     
    Nutrition information
     
    Per Serving: cal. (kcal) 303, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 4, carb. (g) 18, Monosaturated fat (g) 6, fiber (g) 2, pro. (g) 21, vit. A (IU) 3401, vit. C (mg) 83, sodium (mg) 392, Potassium (mg) 623, iron (mg) 3, Vegetables () 1, Other Carb () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
     
    Source: recipe.com

Wednesday, September 18, 2013

Apple Pecan Pound Cake


Ingredients:

3 sticks Butter
3 cups Sugar
5 whole Eggs
2 cups All-purpose Flour
1 tsp ground cinnamon
1 tsp Butter Flavoring
1/2 cup apple sauce
3/4 cup of chopped pecans
2 cup granny smith apples thinly sliced

Directions:

Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition.
Add eggs, 1 at a time, mixing after each addition.
Add cinnamon and mix well.
Add butter flavoring
Add flour, 1 cup at a time, mixing well after each addition.
Add apple sauce,sliced apples and pecans, then mix together until combined
Scrape sides of bowl, then mix briefly by hand.

Pour into a greased (I used a generous amount of Pam baking spray) Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out.
Glazing:

2 cups confectioners sugar
3 tbsp apple sauce

Pour over slightly cooled cake


Source: StirlingShippey