My Labels

Thursday, June 14, 2012

No Bake Cookie

This fun recipe is probably my families favorite 
recipe. I hope it will be your families 
favorite recipe also. 
No Bakes
4 C. Sugar
1/2 C. Cocoa
1 C. Milk
2 Sticks Butter 

Boil the Sugar, Cocoa, Milk, and Butter for 1 minute.

1 C. Peanut Butter
1 Tbsp. Vanilla
6-7 C. Rolled Quick Oats 

Monday, December 12, 2011

My Favorite Holiday Muddy Buddies

1/4 C. butter
1/2 C. peanut butter
1 tsp. vanilla
1 C. semi-sweet chocolate chips
9 C. Chex cereal
1 1/2 C. powdered sugar

Melt butter in large saucepan. Add peanut butter, vanilla and chocolate chips. When  melted,  pour over cereal and mix well. Add powdered sugar and mix until coated.

This is from my good friend Matthew Prince.

Sunday, December 11, 2011

Caramel Apples

"Yummy delightful treat you can
have anytime. You can
also decorate them just like
Disneyland CA."
6 apples
1 (14 oz) package individually wrapped
caramels, unwrapped
2 tbsp. milk

1: Remove the stem from each apple and press a craft stick into the top. Butter a baking,

2: Place caramels and milk in a microwave safe bowl, and microwave for 2 minutes, stirring
once. Allow to cool briefly.

3: Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to

You can find this at All Recipes.

Saturday, December 10, 2011

Mango-Pineapple Sorbet

2 C. diced mango (about 3 medium mangoes)
3/4 C. sugar
1/4 C. fresh lime juice
1 (8-ounce) can crushed pineapple, including juice

1. In a food processor (or good blender), puree the mangoes. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple with the juice.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions for about 30 minutes or until the sorbet is frozen (but still soft). Transfer to an airtight container and freeze until ready to serve.

3. To serve the following day, set out on counter for about 15 minutes to soften.

Friday, December 9, 2011

Fruit Dip

"This is a really light and fluffy fruit dip
that is great at parties, holidays,
or any time!"

1 (8 oz) package cream cheese,

1 (7 oz) jar marshmello creme

Using an electric mixer, blend cream cheese and marshmellow creme until mixed

You can find at All Recipes.

Thursday, December 8, 2011

Garlic Bread

1/2 C. butter or margine, melted
3 cloves garlic, minced
1 (1 pound) loaf French bread, halved lengthwise
2 tbsp. minced fresh parsley

In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet. Bake at 350 F for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm.

You can find this recipe at All Recipes . 

Friday, December 2, 2011

Cream Puffs

1 C. water
1/4 C. margarine
1/2 C. flour
2 eggs
Bring to boil: water and margarine heat until mixture forms a ball remove from heat. Beat in eggs all at once, beat until smooth. Drop by spoonful onto cookie sheet.

Wednesday, November 23, 2011

Peach Tea Mix

1 C. instant tea mix
1 (3-oz.) box peach gelatin
2 C. sugar

In a large bowl, combine all ingredients; blend well. Yields 3 1/4 C. Fill a 1 pint wide-mouth canning jar or other attraction container with the mixture. Attach a card with the following directions:

Mix 2 Tso. of mixture with 1 C. of hot water. Adjust amount to suit your taste.


Tuesday, November 22, 2011

Maple Syrup

2 C. brown sugar
1 C. water
1 tsp. maple extract

In a medium saucepan, combine brown sugar and water. Bring to a boil and stir until sugar dissolves. Continue to simmer and stir for at least 5 min. Cool and stir in maple extract. Store covered in the refrigerator.

Monday, November 21, 2011

Who Likes S' More's?? I DO, I DO.

S' more Gorp
1 1/2 C. graham cracker cereal
1/2 C. peanuts
1/2 C. milk chocolate chips or M&Ms
1/2 C. mini marshmallows

In a quart wide-mouth canning jar, layer the ingredients as follows: 3/4 C. graham cracker cereal, peanuts, chips, marshmallows and 3/4 C. graham cracker cereal.

Sunday, November 20, 2011

Cookie Dough Ornaments

Not Edible

4 C. flour
1/4 C. cinnamon
1 C. salt
3 T. nutmeg
2 T. ground cloves
1 1/2 C. lukewarm water

Sift together flour, cinnamon, salt, nutmeg, and cloves. Add water until dough is the consistency of molding clay. Dough can be wrapped in plastic wrap and refrigerated overnight. Roll out dough to 1/4 inch thick. Cut with cookie cutters or form free-hand shapes. Using a straw, poke a hole near the top for ribbon. Bake at 300 degrees for 1 hour. Cool; brush with polyurethane. Thread with ribbon for hanging.

Saturday, October 29, 2011

Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cupcake With Cream Cheese Frosting


2   large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish


For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Friday, October 28, 2011

Chocolate Heaven Cake
Chocolate Heaven Cake


For the cake:
3 cups cake flour (not self-rising)
1 teaspoon salt
1 ½  teaspoons baking soda
4 cups sugar
1 cup sour cream, at room temperature
4 large eggs, at room temperature
1 cup oil
9 ounces unsweetened chocolate
1 tablespoon vanilla extract
2 cups strong, fresh brewed coffee
For the frosting:
3 sticks unsalted Butter at room temperature
2 tablespoons milk
1 teaspoons vanilla
9 ounces melted semi sweet chocolate
2 1/2 to 3 cups sifted confectioners sugar


For the cake:
Preheat oven to 325 degrees. Grease bottom and sides of three 9” cake pans.
In a large mixing bowl combine flour, sugar, baking soda and salt.
In a medium bowl place chocolate and pour hot coffee and vanilla.
Let stand about 2 minutes to melt the chocolate then stir until smooth.
ln another bowl whisk together eggs and oil until well blended and light in color. Whisk in sour cream, then melted chocolate mixture.
Add chocolate sour cream mixture to dry ingredients and mix on low speed while gradually adding in thirds. Mix until just until incorporated scraping down the sides of the bowl as needed. Fill prepared pans two thirds full. Bake cakes 40-55 minutes until a toothpick inserted comes out clean. Let cool then decorate as desired.
For the frosting:
Mix butter and milk until smooth and creamy.
Add vanilla just until incorporated.
Add melted chocolate until completely mixed.
Gradually add sugar until you reach the consistency of frosting.