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 

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.

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,

sheet.

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

set.

You can find this at All Recipes.

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.

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,

softened

1 (7 oz) jar marshmello creme

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

thoroughly.

You can find at All Recipes.



Garlic Bread

Ingredients:

1/2 C. butter or margine, melted

3 cloves garlic, minced

1 (1 pound) loaf French bread, halved lengthwise

2 tbsp. minced fresh parsley

Directions:

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 . 

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.

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.

THESE ARE FROM GIFTS FROIM THE KITCHEN.

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.

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.

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.

Red Velvet Cupcake With Cream Cheese Frosting

Ingredients

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

Directions

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.

Chocolate Heaven Cake

Ingredients

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

Directions

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.

This Week is Paula Deen Week: Wicked Candy Bar Cupcakes

Ingredients


Witch Cupcake



For the Cupcakes:
5 fun-size Milky Way candy bars
2 tablespoons unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg
1/2 cup plus 2 tablespoons buttermilk
1/2 teaspoon vanilla extract

For the Witch Hats:
2 (4-ounce) bars semisweet chocolate, chopped
15 chocolate wafer cookies, such as Nabisco
15 sugar ice cream cones
For the Witchy Dirty Green Buttercream:
3 fun-size Milky Way candy bars
1/2 cup plus 3 tablespoons unsalted butter, divided
2 cups confectioners’ sugar, sifted
Green food coloring
For the Decorations:
Black licorice laces
30 red cinnamon candies
15 pieces Candy corn

Directions

For the Cupcakes:
Preheat oven to 350 degrees F.  Place paper baking cups in muffin pans, and set aside.
Melt candy bars and 2 tablespoons butter in a heavy saucepan over low heat, stirring until smooth.  Let cool.
In a small bowl, whisk together flour, soda, and salt.
Cream together the sugar and softened butter in a large mixing bowl at medium speed with an electric mixer until well blended.  Add egg, beating just until blended. 
Gradually add flour mixture to sugar mixture, alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Beat in melted candy bar mixture and vanilla. Spoon batter evenly into baking cups, filling two-thirds full.
Bake until a wooden pick inserted in centers comes out clean, about 18 minutes.  Remove from pan, and let cool completely on wire racks. 
For the Witch Hats:
Place chopped chocolate in a microwave-safe bowl.  Microwave at medium power for 2 minutes or until soft; stir until smooth.
Place wafer cookies on a rimmed baking sheet. Using a small paint brush, paint a thick layer of chocolate around bottom edges of cones.  Center bottoms of cones on cookies.  Refrigerate until set, about 15 minutes.
If necessary, microwave remaining chocolate on medium power for 30 seconds to thin. Paint outsides of cones with melted chocolate, and refrigerate until set, about 20 minutes.
For the Witchy Dirty Green Buttercream:
Place 1 tablespoon of the butter and candy bars in a microwave-safe bowl; microwave at medium power for 2 minutes or until soft.  Stir until smooth.
Beat the remaining softened butter until creamy in a medium mixing bowl with an electric mixer.  Add the sugar and warm melted candy mixture; beat until smooth and fluffy. Beat in 6 drops green food coloring until blended.
To decorate:
Frost tops of cooled cupcakes with a thick layer of frosting.  Refrigerate until frosting is firm, if desired, about 15 minutes.
Top each cupcake with a Witch Hat.  Cut licorice sticks into 1/2-inch and 2-inch lengths; place short sticks under hat for bangs and long sticks under hats for hair.  Place cinnamon candies on cupcakes for eyes and candy corn for teeth. Makes 15 cupcakes.

Oh How I Love Crepes



Crepe



Ingredients

• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Directions

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup chocolate milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 cup miniature semisweet chocolate chips
• Sliced strawberries and bananas

Directions

1. In a bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown. Top with strawberries and bananas.

Fondant Frosting

Fondant Frosting

Ingredients

• 3 cups white sugar
• 1/2 cup light corn syrup
• 3/4 cup water
• 2 egg whites
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 teaspoon salt

Directions

1. Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.
2. Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
3. Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.

Spider Cupcakes

Spider Cupcakes



Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

Directions

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Too Much Chocolate Cake

Too Much Chocolate

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.



Super Easy Mango-Smoothie

All Recipes

Ingredients

• 1 peach, sliced
• 1 mango, peeled and diced
• 1/2 cup vanilla soy milk
• 1/2 cup orange juice, or as needed

Directions

1. Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.