Easy recipe....crockpot on low...2lbs lightly salted dry roasted peanuts....Toll house OR Hersheys Milk Chocolate Morsels 1bag (12 oz)....Bakers German Sweet Chocolate 1 block (full 4 oz pkg)....Almond Bark 1 block (full 24 oz pkg).....All the kiddies in the crock pot just like that, leave alone for 3 hrs, I've forgotten about it sometimes and its been in the crockpot for 5 hrs, no worries nothing happens because your crockpot is on low...mix all together and spoon in cupcake holders and let cool, that's all to it!!!
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
1 Combine all ingredients.
2 Cook 6 minutes on a medium high heat, stirring every minute.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container
ROYAL ICING or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
Mini vanilla wafer cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips
1 Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from candies.
2 Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set.
3 Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.
ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.
Skinny Chunky Monkey Cookies!!! ((SHARE to keep on your page))
3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla
Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 min
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
1 large can sliced peaches drained and mashed
2 cup all purpose flour
2 cups sugar
2 teaspoons baking soda
3/4 regular size can of evaporated milk
3/4 cup sugar
1 stick butter
1 cup shredded sweetened coconut
1 cup chopped pecans
Drain the canned peaches or use fresh very ripe peaches and mash them. Add flour, sugar and baking soda and mix well. Spray a 9 x 13 inch cake pan. Pour in batter. Bake at 350 degrees for 35 minutes.
For the glaze:
Mix all ingredients in saucepan over medium high heat until thickened. Remove from heat. Stir in nuts and spread on cooled cake.
1 Package Frozen Puff pastry squares
1 Egg beaten with 1 Tbl of milk
Cream horn molds
Confectioner’s sugar for dusting
Cream filling for the cream horns:
8 Ozs cream cheese, room temperature
1 Cup heavy whipping cream, chilled
1/2 Cup Confectioner’s Sugar
1 Tsp Vanilla extract
Fresh Blueberries or Raspberries (optional)
In the bowl of a stand mixer with the whisk attachment, beat the cream until it starts to slightly thicken, add the sugar and vanilla and beat a 30 seconds longer on medium speed just to incorporate the sugar into the cream, remove from the mixer bowl into a clean dry bowl and set aside. Replace the attachment to the paddle and beat the cream cheese on high speed until smoothed. Replace the attachment again to the whisk and while the mixer is on low speed, gradually add the cream mixture, once all the cream mixture is in the bowl, increase the speed to high and beat for 1 or 2 minutes, just until the cream thickens enough to form stiff peaks. Refrigerate the filling mixture until time of use.
On a lightly floured surface, roll pastry dough into 1/8” thick rectangle measuring 15” by 10”. Cut dough lengthwise into 1” wide strips with a pastry wheel or a knife.
Take a strip of dough and squeeze around the tip of mold to form a seal. Wrap the strip around the mold, overlapping consecutive turns slightly. Seal end of the dough at the large end of mold. Place sealed edge down on a baking sheet. Repeat with remaining strips of dough. Refrigerate molds on baking sheet about 30 minutes to allow the dough to relax.
Heat oven to 375F. Brush pastry with egg. Bake until golden, about 15 minutes. Cool completely. Fill with the Cream cheese filling and fresh raspberries or blueberries if using. Dust with confectioner’s sugar and serve.
Bring to boil: 1 cup butter 1 cup water 2 Tbsp cocoa
Remove from heat; let cool.
In a bowl mix in with cocoa mixture: 2 cups sugar 1 tsp soda 2 cups flour ½ cup buttermilk ½ tsp salt 1 tsp vanilla 2 eggs
Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.
Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.
Ingredients: yields 2 pies
2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice
Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping.
Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.
1 16 oz can of strawberry frosting
1 12 oz bag of white chocolate chips
2/3 cup chopped pecans
Lightly spray an 9×9 pan ( or a 9 x 13 pan for thinner bars ) with cooking spray.
Put white chocolate chips in microwave safe bowl and melt them,( not letting them burn) You could also use a double boiler.
Stir in entire can of strawberry frosting.
Stir in pecans.
Spread into pan and chill in refrigerator for 30 minutes.
Cut into squares and serve...
1 (8 oz.) package cream cheese
2 sticks butter
5 1/2 c. powdered sugar
2 1/2 c. dry milk
1 (10 oz.) bag Butterfinger bites, finely crushed
2 tsp. vanilla
1 regular size Butterfinger candy bar, finely crushed
1. Bring cream cheese and butter to room temperature.
2. Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined.
3. Press into buttered 9x13 inch pan.
4. Top with additional Butterfinger candy bar.
5. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.
All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 1 8 oz container of Cool Whip.
A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!
3 large egg whites
2/3 cup plus 2 tablespoons sugar
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.
THIS IS 1 OF FEW RECIPES THAT HAVE TO BE BAKED! The cake is to be warm! If you read directions it explains. It's a easy box mix. I also note in the ABOUT area minimal baking @ times. Please no more neg/vulgar comments I spend alot of time sharing recipes for people to enjoy. TY!
1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!
There are a few different recipes for funnel cakes, but they all share one crucial ingredient: FUN! Seriously, you and your loved ones will have a blast making these cakes. You will need a deep fryer to properly make these treats.
2 Cups of milk
1 egg, beaten
1 tsp vanilla
2 Cups of all-purpose flour
1 tsp salt
1 tsp baking soda
1 tbsp sugar
½ stick of butter, melted
Combine milk, egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and fluffy.
The traditional topping for funnel cake is plain ‘ol powdered sugar. But if you’re going to make these treats from scratch, you may as well up the ante and top them with some holiday cheer. Here are a few ideas for some toppings:
2 cups brown sugar
1 cup dark corn syrup
1 can sweetened condensed milk
1/2 cup margarine
1 teaspoon vanilla extract
Combine sugar and syrup. Cook until soft ball stage. Remove from heat. Add remaining ingredients. Bring to a boil and remove from heat. Pour over funnel cake.
2 teaspoons cornstarch
1/4 cup freshly squeezed orange juice
1 16-oz can organic whole-berry cranberry sauce
In a small saucepan whisk together the cornstarch and orange juice to combine, making sure there are no large clumps. Pour in cranberry sauce, stir, and bring mixture to a boil over medium to medium-high heat for one minute. Cool for 10 minutes. Pour over funnel cake.
Cinnamon Apple Topping:
2 tbsp. bottle lemon juice
1/3 c. water
7 c. thinly sliced, peeled, Granny Smith apples
3 c. sugar
3/4 tsp. Cinnamon
In a 6-8 quart saucepan, heat lemon juice for 1 minute over medium – high heat. Add water, apples, sugar and cinnamon. Bring to a full rolling boil, stirring constantly. Continue boiling for 3 minutes, stirring constantly. Remove from heat. Spoon out over funnel cake.
*If you don't have a deep fryer, you can make them in a cast iron skillet...one of the deeper ones like a chicken fryer. You can also do it in a dutch oven. It doesn't matter as long as you can put about 3" of oil in the pan and that it's wide so the batter has room to spread out. Also, you can put the ingredients in a zip bag and knead it until the batter is smooth. Then cut the corner off the bag and pour into the pan. I found it easier to control than a funnel. It seemed the opening in the funnel was too big and the batter came out too fast. We made them at our ballpark one year and didn't have a mixer.
**My Note: We used a cookie decorating tube to do this with once and it worked great.
Filling 1/2 cup confectioner's sugar, you can use 3/4 cup if you like
1 tablespoon Agar powder, you can use gelatin instead
1/4 cup hot water
8 oz low fat cream cheese
1/4 cup heavy cream
10 oz organic raspberries, I used frozen previously thawed out, if you use fresh ones just mush up a bit with a fork before folding into the mixture so that you get the bleeding effect
Crust 1/3 cup oats, gluten free
1 tablespoon chia seeds
8 graham crackers, gluten free
4 tablespoon butter, melted
1 tablespoon almond milk
1 tablespoon dark cocoa powder
DIRECTIONS: In a food processor pulverized the oats and graham crackers. Transfer to a bowl and add in the cocoa powder and chia seeds. Incorporate the melted butter and soy milk and combine. Press mixture down onto the mini cheese cake pan molds with removable bottom. In a bowl mix heavy cream, confectioner's sugar, and cream cheese. In another bowl dissolve the agar powder (or gelatin) in 1/4 cup hot water and add to the cream cheese mixture. Incorporate well. Carefully fold in the raspberries. Divide filing among the cheesecake molds and refrigerate over night. Place in the freezer 1 hour before serving to ensure a well set up cheesecake. Decorate as desired.
1 3/4 c (all purpose) flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 c vegetable or canola oil
3/4 c white granulated sugar
3/4 c milk
Combine dry ingred. Mix liquids in separate bowl. Add liquids to dry and combine together well, without over beating. Spoon mixture into prepared muffin tins. Bake at 350 for 20-25 min.
While muffins are baking prepare sugar topping.
1/4 c granulated sugar
1/4 tsp cinnamon
While muffins are hot, dip into (1/2 c) melted butter and roll into sugar & cinnamon mixture.
**This recipe makes 5 cups**
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.
Then your done!
Yield: 24 cupcakes
For the Cupcakes
For the Cupcakes
These are not our ideas but, ones we found online and found they work or interesting.
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