Ingredients:
1 box of brownies using the "cake like Brownies" method. Usually this means just adding one extra egg bake according to directions
4 tablespoons instant coffee (dissolve in one table spoon hot water)
1 1/3 cup milk
1 small package chocolate pudding
1 small package vanilla pudding
2 cups cool whip
2 king size packages of heath bars
mix together and then crumble up the heath bars on top
Tuesday, March 24, 2009
Layered Ice Cream Cake
makes a 9 x 13 pan
Ingredients:
24 ice cream sandwiches (if you shop at walmart they have a variety of flavors Banana split and peanut butter)
8oz. cool whip
1 bottle of chocolate syrup such as Hershey's
1 bottle of caramel syrup such as Smucker's
2 king size candy bars such as butterfinger's, chopped
1st layer 12 ice cream sandwiches
2nd layer half of cool whip
3rd layer half of butterfinger bars, squeeze 1/2 of caramel & chocolate over that
4th layer rest of ice cream sandwiches
5th cool whip
6th rest of butterfinger, caramel & chocolate
you can freeze this and eat it little by little!
Easy to make ahead for a party.
Ingredients:
24 ice cream sandwiches (if you shop at walmart they have a variety of flavors Banana split and peanut butter)
8oz. cool whip
1 bottle of chocolate syrup such as Hershey's
1 bottle of caramel syrup such as Smucker's
2 king size candy bars such as butterfinger's, chopped
1st layer 12 ice cream sandwiches
2nd layer half of cool whip
3rd layer half of butterfinger bars, squeeze 1/2 of caramel & chocolate over that
4th layer rest of ice cream sandwiches
5th cool whip
6th rest of butterfinger, caramel & chocolate
you can freeze this and eat it little by little!
Easy to make ahead for a party.
Tater tot casserole
Ingredients:
2lbs ground turkey cooked seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom soup
2 cans evaporated milk
2 cans cream of chicken soup
Brown meat and place in large casserole dish. Cover with tater tots. Mix soup & milk together. Pour over top. Bake at 350 for 1 hour.
2lbs ground turkey cooked seasoned, drained
3 2lb bags tater tots
2 cans cream of mushroom soup
2 cans evaporated milk
2 cans cream of chicken soup
Brown meat and place in large casserole dish. Cover with tater tots. Mix soup & milk together. Pour over top. Bake at 350 for 1 hour.
Friday, March 20, 2009
Banana Split brownie cake
Ingredients:
Brownie:
1/2 cup - butter or margarine, softened
3 oz - unsweetened chocolate
1 cup - all-purpose flour
3/4 teaspoon - baking powder
1/2 teaspoon - salt
3 - eggs
1 1/2 cups - Domino® Granulated Sugar
1 1/2 teaspoons - vanilla
Topping:
1 cup - strawberry spreadable fruit preserves
1 quart - banana split ice cream (4 cups), slightly softened
2 - bananas, sliced
2 cups - hot fudge topping, warmed
1 cup - pineapple spreadable fruit preserves
Whipped cream, if desired
Chopped pecans, if desired
Maraschino cherries with stems, if desired
quick tip:
This is a perfect dessert when you're serving a crowd or planning a birthday party, but make a day ahead so it has plenty of time to freeze.
Instructions »
Preheat oven to 350°F. Generously grease 13x9-inch baking pan.
Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light and fluffy. Gradually add sugar, 2 tablespoons at a time, beating until mixture is thick. Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly into prepared pan.
Bake 15-20 minutes or until edges slightly pull away from the sides of the pan. Cool completely.
Drizzle strawberry preserves over top of cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream. Drizzle with half the hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.
To serve, drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry, if desired.
Makes 20 servings.
Brownie:
1/2 cup - butter or margarine, softened
3 oz - unsweetened chocolate
1 cup - all-purpose flour
3/4 teaspoon - baking powder
1/2 teaspoon - salt
3 - eggs
1 1/2 cups - Domino® Granulated Sugar
1 1/2 teaspoons - vanilla
Topping:
1 cup - strawberry spreadable fruit preserves
1 quart - banana split ice cream (4 cups), slightly softened
2 - bananas, sliced
2 cups - hot fudge topping, warmed
1 cup - pineapple spreadable fruit preserves
Whipped cream, if desired
Chopped pecans, if desired
Maraschino cherries with stems, if desired
quick tip:
This is a perfect dessert when you're serving a crowd or planning a birthday party, but make a day ahead so it has plenty of time to freeze.
Instructions »
Preheat oven to 350°F. Generously grease 13x9-inch baking pan.
Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light and fluffy. Gradually add sugar, 2 tablespoons at a time, beating until mixture is thick. Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly into prepared pan.
Bake 15-20 minutes or until edges slightly pull away from the sides of the pan. Cool completely.
Drizzle strawberry preserves over top of cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream. Drizzle with half the hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.
To serve, drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry, if desired.
Makes 20 servings.
Sparkling Lemonade
Ingredients:
3 cups - water
1/2 cup - freshly squeezed lemon juice
3/4 cup - Domino® Granulated or Superfine Sugar
Lemon slices
Tip: 2 -3 large lemons yield about 1/2 cup lemon juice.To extract the most juice from lemons, roll and press them on the counter top to soften them before juicing. To keep from diluting the lemonade with ice cubes, make the ice cubes out of lemonade.
Instructions »
Combine all ingredients except lemon slices in 2-quart pitcher; mix well. Pour into tall ice-filled glasses. Garnish with lemon slices.
Makes 4 servings.
3 cups - water
1/2 cup - freshly squeezed lemon juice
3/4 cup - Domino® Granulated or Superfine Sugar
Lemon slices
Tip: 2 -3 large lemons yield about 1/2 cup lemon juice.To extract the most juice from lemons, roll and press them on the counter top to soften them before juicing. To keep from diluting the lemonade with ice cubes, make the ice cubes out of lemonade.
Instructions »
Combine all ingredients except lemon slices in 2-quart pitcher; mix well. Pour into tall ice-filled glasses. Garnish with lemon slices.
Makes 4 servings.
Tuesday, March 3, 2009
Key Lime Cheesecake (TCF)
Maybe I should change my name to cheesecake LOL
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.
Springform pan ready?
Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream
1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.
Springform pan ready?
Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream
1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.
Pear Praline Pie
this is made on the grill really neat recipe
Ingredients:
1/4 cup all purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon ground ginger
4 fresh pears, unpealed and sliced
1 (15oz) package refrigerated pie crust
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
Stir together first three ingredients in a large bowl; add pear slices, and toss. Fit 1 piecrust into a 9 inch deep dish pieplate according to package directions. Arrange pear mixture in piecrust.
Combine brown sugar, chopped pecans, and melted butter, stirring until blended; spoon evenly over pear mixture. top with remaining piecrust; fold edges under and crimp. Cut several slits in top of pie with a sharp knife.
Light 1 side of grill; place pie on other side. Cook, covered with grill lid, over medium heat (300-350) 1 hour and 30 minutes
Ingredients:
1/4 cup all purpose flour
1/2 teaspoon grated lemon rind
1/2 teaspoon ground ginger
4 fresh pears, unpealed and sliced
1 (15oz) package refrigerated pie crust
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
Stir together first three ingredients in a large bowl; add pear slices, and toss. Fit 1 piecrust into a 9 inch deep dish pieplate according to package directions. Arrange pear mixture in piecrust.
Combine brown sugar, chopped pecans, and melted butter, stirring until blended; spoon evenly over pear mixture. top with remaining piecrust; fold edges under and crimp. Cut several slits in top of pie with a sharp knife.
Light 1 side of grill; place pie on other side. Cook, covered with grill lid, over medium heat (300-350) 1 hour and 30 minutes
Caramel soaked french toast
Is your mouth watering yet?
Ingredients:
1 1/2 cups firmly packed brown sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup plus 2 tablespoons light corn syrup
10 slices french bread
4 large eggs
2 1/2 cups milk or half and half
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
1 and 1/2 teaspoons ground cinnamon
1/4 cup butter melted
Combine first 3 ingredients in a medium saucepan. cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly pour syrup mixture evenly into a lightly greased baking dish 13x9 size. Then place bread slices on top of caramel sauce.
Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours (could be less that sounds like a long time to me).
Combine 3 tablespoons sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake uncovered at 350 for 45-50 minutes or until golden and bubbly. Serve immediately. Serves 10.
Note: If you don't have french bread this will work with sliced regular bread (wheat, white) you need a total of twelve slices stacked like your going to make six sandwiches.
Ingredients:
1 1/2 cups firmly packed brown sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup plus 2 tablespoons light corn syrup
10 slices french bread
4 large eggs
2 1/2 cups milk or half and half
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar
1 and 1/2 teaspoons ground cinnamon
1/4 cup butter melted
Combine first 3 ingredients in a medium saucepan. cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly pour syrup mixture evenly into a lightly greased baking dish 13x9 size. Then place bread slices on top of caramel sauce.
Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours (could be less that sounds like a long time to me).
Combine 3 tablespoons sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake uncovered at 350 for 45-50 minutes or until golden and bubbly. Serve immediately. Serves 10.
Note: If you don't have french bread this will work with sliced regular bread (wheat, white) you need a total of twelve slices stacked like your going to make six sandwiches.
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