Tell Me About It

Grandma Tell's Butterscotch cake from Carla Tell

2011-01-29T15:56:00.001-05:00

Butterscotch Coffee Cake (Dorothy Tell)

1 yellow cake mix (G-ma T. always used Duncan Hines)
1 pk. instant vanilla pudding - make as directed
(I always cheated and just bought the can of already made vanilla pudding Thank You brand I think)
2 eggs

Mix ingredients together and put in greased 9 x 13 pan

Sprinkle with 3/4 c. sugar
1 (6 oz) or 3/4 c. butterscotch chips (I always used more)
1/2 c. nuts

Bake at 350 degrees for 30-35 minutes
Serve with cool whip or plain

Variations:
chocolate cake mix and chocolate pudding or chocolate cake mix and vanilla pudding with chocolate chips, etc., etc.

Stephanie’s Texas Sheet Cake

2010-05-24T12:12:00.001-04:00

Our version is formulated for convenience, speed and overall deliciousness. It relies upon butter, not margarine, for flavor, cooking oil for moistness, and cocoa for deep flavor and convenience.
This cake, and its frosting, should be mixed by hand; you don't need to drag out your 40-pound Kitchen Aid mixer or even trot out your portable for this one. And by all means, get yourself one of those 9x13-inch pans with the nicely fitted plastic lids. But be sure and tape your name to the bottom so you don't lose track of it when you make this cake as a gesture of hospitality.
Here's our recipe: Texas Sheet Cake For the Cake:

· 2 cups sugar

· 2 cups all-purpose flour

· 1/4 cup cocoa

· 1 teaspoon baking soda

· 1 teaspoon ground cinnamon

· 1/2 cup butter (1 stick), melted

· 1/2 cup buttermilk

· 1/2 cup canola or other vegetable oil

· 1 cup water

· 2 eggs, lightly beaten

· 1 teaspoon vanilla extract

Related Grandma's Cookbook
Recipes:

· Lemon Sheet Cake

· King's Cake (Königskuchen)

· Pineapple Upside Down Cake

· Coca-Cola Cake

Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.

Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.
Stir together the remaining ingredients.
Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 20 to 25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting.

· 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)

· 1/4 cup cocoa

· 1/2 cup butter

· 1 pound confectioners sugar, sifted (about 4 cups)

· 1 teaspoon vanilla extract

· 1 cup chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans.

When the cake is just out of the oven, spread the frosting evenly on the hot cake.
Being a chocolate freak, I use just a half-teaspoon of cinnamon in this cake. I want the cinnamon flavor to come through, but I don't want it to overpower the chocolate.

If buttermilk is not a staple item at your house, this is a good recipe in which to use dry buttermilk. For a product review, see Dry Buttermilk.
If you aren't sure about your oven, you can test it with one of those little dime store oven thermometers. With its comparatively thin batter, Texas Sheet Cake requires every bit of the 400° heat in your oven, if it's going to get done in 20 to 25 minutes.

This is a wonderful cake, whether you make it for yourself or as an act of hospitality. You can eat it out of hand or serve it on your best china. Or you can deliver it to someone else and let them make those serving decisions. In whatever way it is served, Texas Sheet Cake will be relished and appreciated.
~Stephanie Brewer

Mini Cheesecakes from Tina Bailey

2009-12-14T10:31:00.001-05:00

Here is the recipe:
Ingredients
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
I did not use the vanilla wafers - instead I used 2 cups (a whole box) of graham cracker crumbs and 8 tablespoons melted butter. This made a lot though, so you might want to halve that. I have half of what I made in my freezer. You mix crumbs & melted butter together & put a little in each cupcake tin. I then used a measuring spoon to press them down. Then fill, bake & top.

Cornbread Stuffed Meatloaf Recipe courtesy Guy Fieri

2009-12-11T14:47:00.001-05:00

Ingredients

Stuffing:

2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand
1/2 pound bacon, chopped
1 red bell pepper, diced
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 tablespoons chopped fresh flat-leaf parsley
Salt and pepper
1 egg, beaten

Meatloaf:

3 tablespoons olive oil, plus 3 tablespoons
1 cup diced red onion
1 tablespoon seeded and minced jalapeno
2 tablespoons minced garlic
2 pounds ground beef
1 pound ground pork
2 teaspoons sea salt
2 teaspoons freshly cracked black pepper
2 tablespoons chopped parsley leaves
1 tablespoon chopped thyme leaves
1 teaspoon dry mustard
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 eggs
6 ounces sliced Cheddar

Directions

For the stuffing: Preheat oven to 275 to 300 degrees F.

Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F.

In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft.

In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly.

For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool.

In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix.

Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.

Italian Meatloaf Recipe courtesy Michael Chiarello

2009-12-11T14:44:00.001-05:00

Ingredients

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce

Directions

Preheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat and add the peppers, onions and garlic. Sauté until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Brandi Slush – from Uncle Butter’s momma!

2009-10-29T16:12:00.005-04:00

1 - pint Brandi
1 - 12 oz frozen OJ
1 - 12 oz frozen Lemonade
2 - cups of Sugar
8 - cups of Water
2 - Tea Bags
Boil 7 cups of water and sugar, Let cool
At the same time boil 1 separate cup of water, add tea bags and cover, let cool
Mix all ingredients in big bowl
Cover and put in freezer for about 24 hrs

Lemon Bars – from Rebecca Gurk

2009-10-29T16:12:00.003-04:00

3/4 C flour
1/4 C sugar
dash of salt
1/4 C butter
2 eggs, beaten
3/4 sugar
2 TBLS. flour
1 tsp. finely shredded lemon peel
1/3 C lemon juice
1/3 C fat-free half-and-half
powdered sugar

1. Preheat oven to 350. Coat an 8x8 pan with cooking spray.
In a small bowl combine, 3/4 C flour, 1/4 C sugar, and salt.
Using a pastry blender, cut in butter until crumbly. Using the back of a large spoon, pat mixture into prepared baking pan. Bake for 15 minutes.
2. For filling, in a med. bowl stir together eggs, 3/4 C sugar, and 2 TBLS. flour. Stir in lemon peel, lemon juice, and half & half. Pour filling over hot crust. Bake for 25 min. more or until surface is set.
3. Sift powdered sugar over cooled recipe. Cut into 16 bars. Store in Refrigerator.

Peanut Butter Bars

2009-10-29T16:11:00.003-04:00

from fanksgiving.com

I can't remember when I've had these, but it's a recipe that I've always wanted to make. I found this online and it's pretty basic, probably a lot of people have a version of this recipe. These are so perfect for a hot day where you don't want to heat up the house with the oven and my family loved these! -Sarah
1 1/2 sticks softened butter
2 cups graham cracker crumbs (very finely crushed)
2 cups powdered sugar
1 cup peanut butter (smooth or crunchy would both be yummy)
2 cups chocolate chips
4 Tbsp.. peanut butter

With a mixer beat the first 4 ingredients until well mixed. Press into an ungreased 9x13 pan and chill 15 minutes before adding the next layer.
For the chocolate topping, microwave the chocolate chips and peanut butter until combined. Spread evenly over the peanut butter bottom and chill until set.
These are so yummy, they taste like a Buck Eye bar if there was such a thing!

Apple Snicker Salad

2009-10-29T16:11:00.001-04:00

All I have to say is that whoever came up with this awesome combination is awesome! This stuff is great...pretty much healthy too. Pretty much...-Kristin

2 Golden Delicious Apples, diced
2 Granny Smith Apples, diced
4 Snicker bars, diced how you like
8 oz. container Cool Whip

Mix all together.

Sopapillas

2009-08-27T14:52:00.001-04:00

SOPAPILLAS (LITTLE PILLOWS)

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 beaten egg
3 c. flour

Dissolve yeast in water. Bring milk, sugar, and salt to a boil. Stir in butter. Cool to lukewarm. Stir in yeast mixture, then egg. Beat in flour. Cover dough and let rest for 1-1 1/2 hours. Knead and let rest 15 minutes. Roll dough 1/4 inch thick; cut into 2 x 3 inch strips (or diamond shape).

Fry in deep fat at 350 degrees until golden brown, turning only once. Drain on paper towel. Serve with honey-butter (beat 1/2 pound butter and 1/4 cup honey) or just honey is good too. Tear open corner of sopapillas and put honey-butter inside. This is much easier than it sounds and will be worth it.

Ingredients:
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon of butter, melted
1 tablespoon of sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil
sugar
cinnamon
honey

Method:
Mix the yeast with the warm water and let it sit for five minutes.
Combine the flour and salt.
Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic.
Rise in a covered, greased bowl for one hour or until dough is doubled in size.
After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
Heat up three inches of oil in a big pot to 375 degrees.
Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Drain, and then sprinkle with cinnamon and sugar.
Serve hot with honey.
Makes about 18 sopapillas.

Cuban Picadillo Recipe with Ground Beef

2009-08-20T19:51:00.001-04:00

This picadillo recipe is a Cuban picadillo recipe made with ground beef called picadillo santiaguero. You can serve it with rice or use it as a filling for empanadas and papas rellenas.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

1 pound ground beef
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (chopped fine)
4 cloves garlic
1 medium white onion (chopped fine)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes (peeled and diced)
8 to 10 green olives (pitted)
salt and pepper to taste
olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

Serves: 4 - 6 servings.

Pizza Greca – Meijer

2009-07-27T21:51:00.001-04:00

Prep Time: 20 min. Cook Time: 35 min. Serves: 6

6 Tbsp. Olive Oil, divided

½ lb. Phyllo Pastry dough, at room temperature

½ cup Plain Breadcrumbs

2 large FIRM ripe Tomatoes, cored and sliced

1 Green Bell Pepper, seeded, sliced into thin rings

2 Garlic Cloves, peeled and minced

1 medium Onion, peeled and sliced into thin rings (optional)

1 cup pitted Kalamata Olives, rinsed and drained

¾ lb. Kasseri cheese, grated; or feta cheese, crumbled

Sue Chef Oregano

Sue Chef Ground Black Pepper

PREHEAT oven to 400*F Coat a large rectangular pizza pan or other shallow baking pan with 1 Tbsp. of the oil. Layer 8 – 10 sheets of Phyllo, 1 sheet at a time, in the pan, brushing each sheet with oil.

SPREAD breadcrumbs in a shallow dish. Dredge tomatoes lightly in crumbs; place breaded tomatoes evenly on top of phyllo. Arrange bell pepper, garlic, onion and olives evenly over tomatoes; top with cheese. Sprinkle with oregano and pepper to taste.

BAKE 35 minutes or until cheese melts and the phyllo crust is crisp and golden brown. Remove from oven; let stand 5 minutes before slicing.

chocolate truffle martini from McFadden's

2009-07-27T14:46:00.001-04:00

Raspberry Vodka

Bailey’s Irish Crème’

Godiva White Chocolate

Black Razz Liquor

KRAFT Inside-Out Bacon Cheeseburgers

2009-07-20T10:23:00.003-04:00

Prep: 15 min. Total: 33 min.

1 lb. Ground Beef

3 Tbsp. Kraft Ranch Dressing, divided

4 slices Oscar Mayer Bacon, cooked, crumbled

2 Kraft Singles, cut into quarters

4 hamburger buns, split, lightly toasted

4 lettuce leaves

8 slices Tomato

PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties; top with 2 singles quarters and second patty. Pinch edges of patties together to seal.

GRILL patties 7 – 9 minutes on each side or until cooked through (160*).

COVER bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.

Makes 4 servings.

KRAFT Stuffed Fiesta Burgers

2009-07-20T10:23:00.001-04:00

A Tex-Mex treat! Filled with flavorful cheese and taco seasoning, you’ll be celebrating every bite of these tangy burgers.

Prep: 15 min. Total: 33 min.

1 lb. Ground Beef

1 pkg. (1 ¼ oz.) Taco Bell Home Originals Taco Seasoning Mix

¼ cup Philadelphia Chive & Onion Cream Cheese Spread

1/3 cup Kraft Shredded Cheddar Cheese

4 Hamburger BUNS, split, lightly toasted

½ cup Taco Bell Home Originals Thick ‘N Chunky Medium Salsa

8 slices Ripe Avocado

PREHEAT grill to medium heat. Mix meat and seasoning mix. Shape into 8 thin patties. Mix cream cheese spread and shredded cheese. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal.

GRILL patties 7-9 minutes on each side or until cooked through (160 degrees)

COVER bottom halves of buns with burgers. Top with salsa, avocado and top halves of buns.

Makes 4 servings

Mediterranean Chicken (Meijer recipe)

2009-07-20T10:22:00.001-04:00

Prep Time: 20 min. Cook Time: 20 min. Serves: 4

1 (10 oz) pkg. frozen, chopped Spinach, thawed, squeezed dry

4 (5-6oz) boneless, skinless chicken breasts

2 Tbsp. Extra Virgin Olive Oil

2 tsp. Italian seasoning

1 ½ tsp. Salt, divided

¾ tsp. freshly ground Black Peppercorns, divided

1 cup thinly sliced Yellow Onions

1 pkg. Sun-dried Tomatoes, chopped

2 Tbsp. Capers or chopped Black Olives

2 Tbsp. Minced Fresh Garlic

½ cup Dry White Wine or chicken broth

2 Tbsp. chopped fresh Basil

4 oz. crumbled feta cheese, divided (or Fontina)

Pre-heat grill to high (400°F to 450°F) or preheat oven to 500°F. Cut 4 (12x15”) sheets of heavy-duty foil. Place equal portions of spinach in the center of half of each sheet.

Lightly coat both sides of chicken breasts with oil. Combine Italian seasoning, 1 teaspoon of the salt and ½ teaspoon of the pepper; sprinkle on chicken. Place 1 breast on top of spinach on each sheet.

In a medium bowl combine onion, tomatoes, capers, garlic, wine and basil; stir. Spoon on top of each breast, spreading to cover chicken. Top each with 1 ounce of feta. Fold the top half of the foil sheet over the chicken; fold over edges of foil to seal packet.

If grilling, place foil packets on grill. If baking, place packets on a baking sheet and place in oven. Grill or bake about 20 minutes or until packets “puff” and chicken is cooked through (165°F)

Per serving: 325 calories, 15g carbohydrate, 30g protein, 15g fat, 6g saturated fat, 4g fiber, 89mg cholesterol, 1795mg sodium.

Coconut Bars

2009-07-20T10:21:00.003-04:00

P.S. The recipe came from Dianne VanHuysen - Court remember her from Meadowlawn?

3/4 stick butter - melt in 8 x 11 pan
1 pkgs. crushed graham crackers
10 oz. pkg. coconut
1 can sweetened condensed milk

Layer this and bake until coconut browns (20-30 minutes)
Melt 1 cup chocolate chips and 1 tablespoon peanut butter and spread on top.
May use either no peanut butter or more chocolate - whatever you prefer.
Cool and cut into bars and ENJOY :)

Zucchini Sticks

2009-07-20T10:21:00.001-04:00

*** http://fanksgiving.blogspot.com/***

These are really yummy; I try to make them with spaghetti, because my kids like to dip them in the spaghetti sauce. A fun way to serve zucchini! -Sarah
3/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
3 medium zucchini, cut in 3"x1/2" sticks
1/4 cup oil
Combine dry ingredients, beat eggs lightly. Dip zucchini in eggs, then in crumbs. Place on greased cookie sheet. Drizzle with oil and bake at 350 degrees for 20 minutes, turning once halfway through cooking.

Parmesan Roasted Asparagus

2009-07-20T10:20:00.005-04:00

*** http://fanksgiving.blogspot.com/***

I love asparagus when it's fixed this way, my kids love asparagus any way it's fixed. I personally use Asiago cheese; I prefer the flavor to Parmesan. -Sarah
2 1/2 pounds asparagus (about 30 large)
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup freshly grated Parmesan or Asiago cheese

Preheat oven to 400 degrees.
If stalks are thick, peel bottom half with a vegetable peeler.
Lay in a single layer on jelly roll pan and drizzle with olive oil. Sprinkle with salt and pepper.
Roast for 15-20 minutes.
Sprinkle with cheese, return to oven for another minute to melt

Sautéed Spinach with Pine Nuts

2009-07-20T10:20:00.003-04:00

*** http://fanksgiving.blogspot.com/***

This is another awesome recipe off of the Nourishing Gourmet's website.

I love spinach and am always looking for new ways to enjoy it. This has awesome flavor and makes a perfect side dish! -Kristin

2 Tablespoon of olive oil

1 small onion, chopped

1 garlic clove, minced

6 c. baby spinach leaves, washed and dried (this really cooks down!)

1/4 c. pine nuts

Fresh lemon juice

Salt to taste

In a large skillet, heat oil over medium high heat until hot. Add the onion and sauté until soft and slightly browned (about 10 minutes).
Stir in the garlic clove.
Add the spinach leaves and stir until they wilt down.
Remove from heat and squeeze a little lemon juice over, toss in pine nuts and season with salt to taste.
Serve immediately.

Strawberry Pretzel Salad

2009-07-20T10:20:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This is something that my Mom used to make, but it was a big tradition for my husband's family. My mother-in-law makes this every year for the Holiday's. She makes hers with raspberry Jell-O and frozen raspberries, instead of strawberry. Both ways are awesome! –Sarah

6 oz. strawberry Jell-O
2 cups boiling water
2, 10 oz. packages frozen strawberries
-Dissolve Jell-O in water and strawberries, stir until melted. Chill until slightly thickened.
2 1/2 cups crushed pretzels
3 Tbsp. brown sugar
3/4 cup melted butter
-Melt butter and brown sugar, mix with pretzels. Pat into a greased 9x13 pan. Bake at 350 degrees about 5 minutes. Cool.
8 oz. cream cheese, softened
3/4 cup powdered sugar
8 oz. Cool Whip

-Beat cream cheese until smooth. Mix in powdered sugar and Cool Whip.
-Spread over cooled pretzel crust and top with thickened Jell-O mixture.
-Refrigerate until firm.

Little Less Naughty Strawberry Pretzel Salad

2009-07-20T10:19:00.005-04:00

*** http://fanksgiving.blogspot.com/***

This is my Mother-in-law's lighter version of her famous strawberry Jell-O salad. The unsweetened strawberries taste so fresh. We have tried this with the frozen, unsweetened raspberries and it's a little more tart. -Sarah
6 oz. strawberry Jell-O
2 cups boiling water
20 oz. frozen unsweetened strawberries
-Dissolve Jell-O in water and strawberries, stir until melted. Chill until slightly thickened.
2 1/2 cups crushed, butter flavored pretzels
3 Tbsp. brown sugar
1/2 cup melted butter
-Melt butter and brown sugar, mix with pretzels. Pat into a greased 9x13 pan. Bake at 350 degrees about 5 minutes. Cool.
8 oz. low fat cream cheese, softened
3/4 cup powdered sugar
8 oz. Light Cool Whip
-Beat cream cheese until smooth. Mix in powdered sugar and Cool Whip.
-Spread over cooled pretzel crust and top with thickened Jell-O mixture.
-Refrigerate until firm.

Weight Watchers Point Value is 6 when divided into 15 servings.

Zucchini Bread

2009-07-20T10:19:00.003-04:00

*** http://fanksgiving.blogspot.com/***

Kristin and I have tried many, many zucchini bread recipes. I love this one because it doesn't have so much oil in it. We also came up with a healthier version; I will post the ingredients at the end of the directions. -Sarah
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup sugar
1 cup grated zucchini
1 egg
1/4 cup oil
1/4 tsp. lemon zest
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Grease loaf pan.
Combine dry ingredients in a large bowl.
Combine remaining ingredients in another bowl (except nuts).
Stir dry ingredients into the wet ingredients and fold in nuts.
Bake 55-60 minutes.

Soft Multigrain Pretzels

2009-07-20T10:19:00.001-04:00

*** http://fanksgiving.blogspot.com/***

My kids love to make homemade pretzels with me. They love to do different shapes. For this blog post I made them do regular shapes! This is the easiest, yummiest recipe I have tried. They are not fussy at all and always turn out great! -Kristin
1 c. warm water (105-115 F)
1/4 c. sugar
2 1/4 tsp. yeast (or 1 package active dry yeast)
2 Tbsp. olive oil
1 egg
1 1/2 tsp. salt
2 1/2 c. all purpose flour
1/2 c. whole wheat flour
1/2 c. cornmeal
1/4 c. oat bran
1 egg white
2 Tbsp. water
Kosher salt
Poppy Seeds (optional)

Combine the water and sugar in a large bowl.
Sprinkle with yeast and let stand until foamy, about 5 minutes. To yeast mixture, add the oil, egg and salt; set aside.
In different bowl, combine the flours, cornmeal and oat bran. Gradually work the flour mixture into the wet ingredients until a stiff dough forms. Grease a large bowl and place dough in it. Cover lightly and refrigerate for at least 2 hours and up to 24 hours. Grease 2 baking sheets.
Shape the dough into a long, log shape and divide it into 16 sections.
Roll each section into about a 15-20 inch rope.
Shape into pretzel and place on baking sheet.
Combine the egg white and water and then brush the tops of the pretzel with it.
Sprinkle them with kosher salt and poppy seed if desired.
Cover lightly with plastic wrap and let rest in warm place for about 45 minutes. They do not raise that much.
Bake at 400 for 13-15 minutes.

Each pretzel has 3 grams of fat, 143 calories and 2 grams of fiber.

Weight Watchers Point Value is 3 per pretzel. Serves 16.

Corn Casserole

2009-07-20T10:18:00.003-04:00

*** http://fanksgiving.blogspot.com/***

Kristin said that I had to post this recipe, the only reason I hesitated is because I'm afraid I have an unnatural love for this casserole! I hope other people love it as much as I do! -Sarah
1 cup light sour cream
1/2 cup butter, melted
1 egg
1 can corn, drained
1 can creamed corn
1 small (those tiny Jiffy ones) box of corn muffin mix
1 cup shredded cheddar cheese

Mix together the sour cream, melted butter and egg. Stir in the remaining ingredients.
Pour into greased casserole dish or 8x8 pan.
Bake at 375 degrees for 45 minutes-1 hour, till its firm and golden brown.

Weight Watcher Point Value is 6 when serving 10 and using 2% cheese.

German Potato Salad (hot)

2009-07-20T10:18:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This is a warm potato salad. It has a great flavor and is an interesting way to fix potatoes. -Sarah
4 medium potatoes, peeled and quartered
4 slices bacon, diced
1/4 cup packed brown sugar
2 Tbsp. flour
1/2 cup water
1/4 cup vinegar
1 tsp. salt
1/8 tsp. pepper
1 small onion, sliced

Boil potatoes until tender. Cool and cube.
Fry bacon until crisp, drain on paper towels, reserve 2 Tbsp. bacon fat.
Add the remaining ingredients to the bacon fat in pan. Cook, stirring frequently, until thickened.
Add bacon and pour over potato cubes. Toss gently to coat.

Scalloped Apples

2009-07-20T10:17:00.007-04:00

*** http://fanksgiving.blogspot.com/***

This is a really fun way to fix apples. You can use it as a topping for pancakes, waffles, or German pancake. Or just serve it as a hot side dish. This is a really easy dish that is unique and versatile. -Sarah
1, 3# bag of Granny Smith apples, with 3 removed
1/3 cup sugar
2 Tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter, cubed

Toss all to coat. Dot with butter.
Put in casserole dish and cover.
Microwave 10 minutes, stirring twice.

Weight Watchers Points value is 3 per 1/2 cup serving. Makes 4 cups.

Strawberry Sauce

2009-07-20T10:17:00.005-04:00

*** http://fanksgiving.blogspot.com/***

We have a tradition on the 4th of July, for breakfast we have Belgian waffles with this strawberry sauce, whipped topping and blueberries. This sauce is really yummy! -Sarah
3 cups fresh strawberries, washed and hauled
1/3 cup sugar
1/4 water
1 Tbsp. cornstarch

Crush 1 cup of strawberries. Combine with remaining ingredients. (except strawberries)
Cook over medium heat, stirring constantly until thickened. Boil and stir 1 minute.
Fold in remaining sliced berries.

Hot Fudge Sauce

2009-07-20T10:17:00.003-04:00

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This is the most delicious hot fudge sauce! It's originally from a dessert recipe, but we started making it for our hot fudge sauce needs. It is awesome no matter how you eat it! It keeps very well in the freezer. -Sarah
1 cup chocolate chips
1/2 cup butter
1 1/2 cups evaporated milk
2 cups powdered sugar
1 tsp. vanilla

In a small saucepan melt chocolate chips and butter, add powdered sugar and evaporated milk. Cook, stirring constantly, until thickened.
Remove from heat and stir in vanilla.

Weight Watchers Point value is 1 per scant tablespoon. Makes 3 cups.

Berry Tossed Salad

2009-07-20T10:17:00.001-04:00

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This is a fantastic, yummy salad that goes great with any meal. This salad is great to bring to a brunch or special lunch with friends. -Kristin
10 oz. salad greens
1 c. strawberries, sliced
1 kiwi, sliced
1/4 c. red onion
1/4 c. feta, crumbled
2 Tblsp. slivered almonds
Combine and set aside.
Whisk sauce ingredients together and pour over salad:
1/2 c. mayonnaise
2 Tblsp. sugar
1 Tblsp. raspberry vinegar
1 Tbsp. milk
2 1/2 tsp. poppy seeds
2 1/2 tsp. seedless raspberry jam (can also use strawberry)

Broccoli Salad

2009-07-20T10:16:00.005-04:00

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We love this salad and make it all year long. It is great to serve as a side dish with so many dinners. -Kristin
3 small heads of broccoli
1/2 head of cauliflower
1 can Real Bacon Bits (or 1/3-1/2 c. crumbled bacon)
1/3 c. red onion
1 c. raisins (preferably golden)
3/4 c. mayonnaise
1/4 c. sugar
2 tsp. vinegar

Mix broccoli, cauliflower, bacon, onion and raisins.
In separate bowl mix together remaining ingredients.
Pour sauce over veggie mixture and toss to combine.

Mixed Greens With Strawberry-Pecan Dressing

2009-07-20T10:16:00.003-04:00

*** http://fanksgiving.blogspot.com/***

This is a salad recipe from Robin Miller. We love this salad dressing and the pecans make it over the top! -Kristin
My family loves this! I use seedless raspberry jam sometimes and think it's a perfect dressing with strawberries, Delicious! -Sarah

1/3 c. strawberry preserves
3 Tblsp. olive oil
1 Tblsp. red wine vinegar
1 tsp. Dijon mustard
salt and pepper
6 c. mixed lettuce greens
1/2 c. chopped pecans, (toasted is optional, but I recommend it)

In a small bowl, whisk together preserves, oil, vinegar, Dijon, salt and pepper.
Arrange the lettuce on plates, then top with the dressing and pecans just before serving.

Finnish Apple Pancake

2009-07-20T10:15:00.003-04:00

*** http://fanksgiving.blogspot.com/***

This is so good. It can be made the night before; I love when I can plan ahead like that! If making the night before just prepare it, place in the fridge and bake in the morning. This is a very special treat to wake up to...one of our new favorite breakfasts. Whipped topping with breakfast, does it get any better??? –Kristin

4 eggs
1 1/2 c. milk
1/2 tsp. salt
2 Tblsp. sugar
2 Tblsp. vegetable oil
2 c. white flour
5 tart apples, peeled, cored and diced thinly
3 tsp. cinnamon
1/2 c. sugar

Spray two 8 or 9 inch cake pans and set aside.

Mix together the eggs, milk, salt, sugar and oil.

Beat in with mixer the flour until smooth; then set aside and let rest at least 10 minutes.

Meanwhile, prepare apples, divide evenly and place on bottom of prepared pans.

In a small bowl mix together the cinnamon and sugar and sprinkle evenly over apples.

Pour batter evenly over top of apples.

Bake 375 for 25-30 minutes.

Serve warm plain or with whipped cream.

Cinnamon Pumpkin Pancakes

2009-07-20T10:13:00.001-04:00

*** http://fanksgiving.blogspot.com/***

These have become a family tradition around our house. I got the recipe from an old cookbook that my Grandma gave me and I think these are the best pumpkin pancakes I've ever made! I try not to make them in the summer so that they are a special treat when the cooler weather comes. I like to serve them with pumpkin butter, but they are awesome without it! -Sarah

2 cups flour
2 T. brown sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 3/4 cup milk
1/2 cup canned pumpkin
1 egg
2 T. oil

In a large bowl mix dry ingredients.

In a small bowl combine wet ingredients.

Mix wet ingredients into dry ingredients, mix until blended; the batter should be slightly lumpy.

Cook on greased griddle.

Awesome served with pumpkin butter (recipe on blog, under sauces)

Sweet Pork

2009-07-20T10:12:00.001-04:00

I got this recipe from blog called yourhomebasedmom.com - she has amazing looking recipes! This pork is awesome! The sweetness with the salsa is perfect. I served it on tortillas with all the fixings. –Kristin

1-2 pound pork tenderloin
1 c. brown sugar
2 c. salsa

Trim fat off pork tenderloin and place in slow cooker.
Mix together brown sugar and salsa and pour over pork.
Cook on low for 8 hours.
Shred with two forks and return to crock pot and allow liquid to absorb.
Serve with tortillas and all the fixins!

Elephant Ear Cheesecake

2009-07-13T22:13:00.001-04:00

*** http://fanksgiving.blogspot.com/***

We have been making this recipe for years...(BK-before kids when we could enjoy the whole 9x13 pan between ourselves and husbands! Now we have to share it!) I first had it at a party, my friend Jodi made it. I had to have the recipe and have been making it ever since. This is one of the most asked for recipes I have! Everyone loves this stuff! –Kristin

2 packages crescent rolls
2 (8oz) packages cream cheese, softened
1 c. sugar
1/2 t. almond extract
1 t. vanilla
1 egg white
1/2 c. sugar
1 t. cinnamon

Press 1 package of crescent rolls on bottom of 9x13 pan; set aside.
Blend together the cream cheese, sugar, almond and vanilla and spread on top of crescent roll layer.
Press other package of crescent rolls on top of cream cheese layer; set aside.
Beat the egg white and spread on top of crescent roll.
Mix together sugar and cinnamon and sprinkle it over the top of the egg white.
Bake 350 for 20-30 minutes.

Cream Puff Dessert

2009-07-13T22:12:00.003-04:00

*** http://fanksgiving.blogspot.com/***

This is a great oldie but goodie recipe from my Mom, she used to make this a lot. It was always a hit. The cream puff crust recipe is awesome. We have also used this exact recipe to make individually filled cream puffs, very yummy! If making individual cream puffs read the bottom of the recipe. –Kristin

CRUST:
1 c. flour
1 c. water
1 stick butter
4 eggs

FILLING:
2 packages vanilla instant pudding
1 package cream cheese, softened
2 c. milk

TOPPING:
8 oz. container for Cool Whip
Hershey's chocolate syrup

Melt butter in saucepan along with the water. Bring to boil and whisk in flour. Remove from heat and stir eggs one by one.
Press into 9x13 pan.
Bake at 400 for 30 minutes and then cool.
For the filling, beat the cream cheese and then add 1/2 c. milk. Gradually add the rest of milk and then the pudding mix. Let the filling mix chill.
Place the filling on top of crust when it is cooled and the filling is chilled.
Top with Cool Whip and drizzle with Hershey's chocolate syrup to make it look pretty.

*For individual cream puffs, make crust as directed except roll into balls and bake on cookie sheet at 400 till baked through and puffed up. When cooled, cut top off and fill with the same filling. Omit the cool whip and Hershey sauce and top with melted chocolate chips.

Pumpkin Sheet Cake

2009-07-13T22:12:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This is another recipe from my Aunt Yvette, when I first had it I loved it so much I had to have the recipe. I've made it many times and it turns out awesome every time! This is truly my favorite pumpkin dessert! –Sarah

Cake:
2 cups sugar
4 eggs
1 cup oil
2 cups flour
1/4 t. cinnamon
1/4 t. cloves
1/4 t. ginger
2 t. baking soda
1/2 t. salt
2 cups pumpkin

Cream Cheese Frosting:
18 oz. cream cheese, softened
1 stick butter
1 t. vanilla
3 cups powdered sugar
-Beat cream cheese till smooth, add remaining ingredients and beat to spreading consistency.

Cream sugar and eggs, add oil and beat for 3 minutes.
Combine dry ingredients and add to creamed mixture.
Add pumpkin, stir until smooth.
Pour into greased and floured jelly roll pan.
Bake at 350 degrees 25-30 minutes.
Cool and frost with cream cheese frosting.

Chicken Parmesan

2009-07-13T22:10:00.003-04:00

*** http://fanksgiving.blogspot.com/***

It is so cool how many different ways there is to make chicken, this is one of my favorites! I love to serve this with angel hair pasta that is tossed with olive oil. –Kristin

14 oz. can crushed tomatoes
6 ounce can tomato paste
2 t. dried basil
2 t. dried oregano
1 t. garlic powder
1/2 c. flour
1/2 t. salt
1/4 t. pepper
1 lightly beaten egg
1/2 c. seasoned dry bread crumbs
4-6 chicken breasts
8 oz. shredded mozzarella cheese
1-2 T. olive oil

Preheat the oven to 400. Coat a 9 x 13 pan with cooking spray.
In saucepan combine the tomatoes, paste, basil, and oregano and garlic powder. Set over medium heat and bring to simmer for about 10 minutes.
Meanwhile, in a shallow dish combine the flour, salt and pepper.
In another shallow dish place lightly beaten eggs.
In another shallow dish place seasoned bread crumbs in.
Dredge the chicken in the flour, evenly coating both sides and tapping off any excess. Dip both sides of the flour coated chicken in the eggs and then in the bread crumbs.
Heat olive oil in skillet over medium high and brown chicken on both sides; about 2-3 minutes each side.
Transfer chicken to the 9 x 13 and top with the sauce and then the mozzarella.
Cover with foil and bake 20 minutes. Then uncover and bake for 5-10 minutes more until chicken is cooked through and the cheese is golden and bubbly.

Chicken and Black Bean Empanadas

2009-07-13T22:10:00.001-04:00

*** http://fanksgiving.blogspot.com/***

We love these. It is such an easy and quick meal. You can make these with either chicken or turkey. I always split the empanadas for the kids. They are very filling! This feeds 6 very comfortably! –Kristin

2 cups diced, leftover chicken or turkey
1, 15 oz can black beans, drained
1/2 c. shredded pepper Jack or Monterey Jack cheese
1/2 c. shredded cheddar cheese

1/2 c. salsa
1 t. ground cumin
2 T. fresh cilantro leaves, chopped (optional)
2 (9 inch) refrigerated pie crusts (or homemade)

Preheat oven to 425.
Combine chicken, beans, cheeses, salsa, cumin and cilantro. Mix well to combine; set mixture aside.
Unroll pie crust on flat surface.
Divide chicken mixture into equal portions in the 4 corners. Mound it up.
Place the top crust on the counter and roll out a little bit and then place on top of mounds. Then cut dough around the mounds.
Pinch the edges together to seal.
Using a fork, make marks on the edges of the empanadas to ensure they are sealed.
Transfer empanadas to a baking sheet.
Make a slit in the top of each empanada to allow steam to escape during cooking.
Bake for 15 minutes.

Mandarin Chicken

2009-07-13T22:08:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This is a new family favorite! The chicken and sauce is so wonderful, keeps you craving more! The sauce gets into every bite of the rice and the flavor is just so addictive! My family thought I was amazing for making this meal. I doubled this recipe for our family of 6. –Kristin

2 boneless skinless chicken breasts
2 T. sugar
salt
garlic powder
2/3 c. sugar
1/4 c. soy sauce (low sodium)
1 T. lemon juice
1 clove garlic, minced
1 t. ginger (the jarred kind)
1/4 c. water
4 t. cornstarch
cooked rice
green onions, chopped (opt.)

Season both sides of the chicken with the sugar and sprinkle with salt and garlic powder.
Grill until no longer pink inside.
Remove from the grill and cut into bit sized strips and set aside.
For the sauce, combine the sugar, soy sauce, lemon juice, garlic and ginger. Pour into a sauce pan and heat the mixture until almost at a boil.
Combine the cornstarch and water.
Once the sauce starts to boil add the cornstarch mixture and stir until thickened.
Add the grilled chicken and simmer until thickened. It will get very thick, just keep stirring.
Serve over rice and top with chopped green onions if desired.

Amway Grand Plaza Chicken

2009-07-13T22:07:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This recipe is named after a local hotel, this chicken marinade was supposed to have come from them. All I know is that we love it and I've been making this recipe for years.-Sarah

1 cup apple juice
1 cup oil
1/4 cup packed brown sugar
1/4 cup soy sauce
3 T. lemon juice
2 T. dried parsley
2 T. chopped carrot
1 clove garlic, minced
1/4 t. whole peppercorns
1 t. salt
1 bay leaf
dash of Worcestershire sauce

Mix all and add chicken. Let marinate for at least the day.

Heath Bar Cake

2009-07-13T22:06:00.001-04:00

*** http://fanksgiving.blogspot.com/***

When Kristin and I worked at Right to Life together we went to our boss's house for a Christmas dinner. This was the dessert his sweet wife served us; she was a fantastic cook and baker! This has been a favorite cake wherever it's brought, now my sister makes this cake! –Sarah

Cake:
1 box white cake mix
1 small box instant chocolate pudding mix
2 cups milk
4 egg whites, beaten to soft peaks

Topping:
4 egg yolks
1 cup sugar
1 cup evaporated milk
1 stick butter
8 oz. container Cool Whip
Heath Bars

Mix dry cake mix and dry pudding mix together. Gradually add the milk and beat about 2 minutes. Fold in beaten egg whites.
Bake in a greased and floured 9x13 pan, at 350 degrees for 30 minutes.
In a saucepan add egg yolks, sugar and evaporated milk. Cook and stir till thickened (have patience, it takes awhile, but it will thicken up!)
Remove from heat and stir in butter till dissolved.
Cool cake and topping. Spread topping over cake. Refrigerate.
When completely cold, spread with Cool Whip.
Just before serving top with crushed Heath Bars. (If you aren't going to be eating the whole thing then only put the Heath Bars on the pieces served, the Heath gets mushy if left on the cake)

Beef and Broccoli Stir Fry

2009-07-13T22:00:00.003-04:00

*** http://fanksgiving.blogspot.com/***

This main dish has so much flavor! Kristin and I have both used this recipe many times over the years, we've been making it for a LONG time, and everyone LOVES it! –Sarah

2 T. soy sauce
1 T. rice wine vinegar
1 T. sugar
1/2 t. sesame oil
2 1/2 t. cornstarch
1 clove garlic, minced
1 t. minced fresh ginger
3/4 pound flank steak
1 medium head broccoli
2 T. oil
1/4 cup chicken broth
2 T. oyster sauce

1. Make the marinade. Place 1st 4 ingredients in a med bowl. Blend the cornstarch in, stir in the garlic and ginger.
2. Trim fat from meat, cut in thin slices. Marinade meat at room temperature for 30 minutes.
3. Cut broccoli into small pieces.
4. Heat wok, or large pan, add oil. Add the meat and stir fry for 2-3 minutes, till well browned. Transfer to a plate with slotted spoon.
5. Add broccoli and chicken broth to wok. Cover and cook 2 minutes, stirring occasionally. Uncover and meat and oyster sauce. Heat through and serve over rice.
*This recipe serves 4; I always double it for our family.

Cinnamon Pumpkin Pancakes

2009-07-13T22:00:00.001-04:00

*** http://fanksgiving.blogspot.com/***

2 cups flour
2 T. brown sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 3/4 cup milk
1/2 cup canned pumpkin
1 egg
2 T. oil

In a large bowl mix dry ingredients.
In a small bowl combine wet ingredients.
Mix wet ingredients into dry ingredients, mix until blended; the batter should be slightly lumpy.
Cook on greased griddle.
Awesome served with pumpkin butter (recipe on blog, under sauces)

Spanish Tortilla

2009-07-13T21:58:00.001-04:00

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I got this recipe from a Weight Watchers Cookbook. It is called Spanish Tortilla because in Spain tortilla most commonly refers to an omelet. This is delicious for breakfast, brunches, lunch or a very satisfying snack. –Kristin

2 t. olive oil
1 large onion, diced
1 garlic clove, minced
2 medium potatoes, cooked and diced
1 (10oz.) box frozen chopped spinach, thawed and squeezed dry
2 eggs
3 egg whites
1 t. parsley
1/2 t. salt
1/2 t. pepper
1/4 t. dried thyme
1/4 t. ground nutmeg

In non stick pan, heat oil. Sauté the onions until golden, about 7 minutes.
Stir in the cooked potatoes, spinach, eggs, parsley, salt, pepper, thyme and nutmeg.
Reduce heat to low and cook, covered, until set and browned on bottom, about 10-15 minutes.
Loosen edges of the side and serve.
Awesome served with salsa.

Weight Watchers Point Value is 3. Serves 4.

Gingerbread Pancakes

2009-07-13T21:57:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This recipe is adapted from Passionatehomemaking.com. I changed it a bit and we loved them. My husband said these are his new favorite and I agree they are great! She has different varieties of this recipe using different grains on her site if you want to check it out. -Kristin

1 1/2 c. plain yogurt
2 T. coconut, olive or other oil
2 t. vanilla
2 c. whole wheat flour
* Combine with a mixer, cover overnight and up to 24 hours.

In the morning, add the following ingredients and blend for 1 minute:

1 c. milk or buttermilk

2 eggs
3 1/2 T. molasses
2 t. ginger
1 t. cinnamon
1/4 t. ground cloves

* Mix in the following with mixer when ready to make the pancakes and they are all ready to go on a hot griddle to be cooked. Serve with maple syrup. YUM!

2 t. baking powder
1/2 t. baking soda
1 t. salt

Mexican Eggs

2009-07-13T21:56:00.003-04:00

*** http://fanksgiving.blogspot.com/***

I got this recipe off of the pioneer woman's website and it's a keeper! I'm always looking for new ways to fix eggs.-Sarah

eggs
salsa
cheese
cilantro
tortillas

In a greased skillet crack eggs, season with salt and pepper, and cook just until firm enough to flip over.

As soon as they are flipped over season them again, spoon on some salsa, and lay the cheese over. I used smoked provolone for the picture, but any cheese will be delicious.

Put a lid on the pan and turn heat to low. Cook until cheese is melted and eggs are desired firmness. Sprinkle with cilantro and serve with tortillas.

Soft Molasses Cookies

2009-07-13T21:56:00.001-04:00

*** http://fanksgiving.blogspot.com/***

These are so yummy, and make the house smell so great on a cold winter day. Of course it's my Mom's recipe, maybe I should just write when a recipe isn't my Mom's. –Sarah

1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
1/2 cup molasses
2 eggs
4 cups flour
1/2 t. salt
1 1/4 t. baking soda
1 t. ginger
1/2 t. cloves
1 1/2 t. cinnamon

Cream butter, shortening, and sugar. Add eggs and molasses.

Stir together dry ingredients. Gradually add to creamed mixture.

Roll into balls and coat with sugar.

Bake at 350 degrees 8-11 minutes, depending on the size of balls.

You want them to be cracked on top, but barely cooked through the middle.

*Variation-stir in 1, 11 oz. bag of butterscotch chips to dough before rolling in sugar.

Gingerbread Cookies

2009-07-13T21:55:00.001-04:00

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This is a recipe from my Aunt, Anita. This is such a good recipe for gingerbread. The dough is easy to work with and a great Holiday tradition. -Sarah

I like to make these with the simple icing...just an option. The icing hardens up perfectly. –Kristin

Combine:
1 cup sugar
1 t. ginger
1/2 t. nutmeg
1 t. cinnamon
1/2 t. salt
1 1/2 t. baking soda

Add:
1 cup melted butter
1/2 cup evaporated milk
1 cup molasses
3/4 t. vanilla

Then Add:
About 5 1/2 cups flour
Adding flour 1 cup at a time to mixer, the dough will get very thick. Knead dough. And chill. Roll out and cut (into gingerbread people).
Bake at 375 degrees for 10-12 minutes.

Optional icing:
4 c. powdered sugar

5 t. water

Mix icing ingredients well adding more or less water till the perfect consistency.

Lemon Bars

2009-07-13T21:54:00.001-04:00

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These bars are so yummy! This is Kristin's recipe. –Sarah

3/4 cup butter, softened
1/3 cup sugar
1/2 t. salt
1/2 cup oats
1 3/4 cup flour
1 T. cold water
Cream butter, sugar and salt. Stir in oats and flour. Make coarse crumbs, sprinkle with water. Mix and press into greased 9x13 pan. Chill for 15 minutes. Bake at 350 degrees for 15 minutes. Cool.

1 1/2 cup sugar
1/3 cup flour
1/4 t. salt
3 eggs
1 egg yolk
4 T. melted butter
1/2 cup milk
1/4 cup fresh lemon juice
zest of 1 lemon
1/2 t. vanilla

Combine 1st 5 ingredients. Whisk until smooth. Whisk in butter, then milk. Stir in remaining.
Pour over crust. Bake 22-25 minutes, until filling is just set and barely browned.
Cool and dust with powdered sugar.

Chocolate Mint Bars

2009-07-13T21:53:00.001-04:00

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This recipe is from my Aunt Anita, she always made these for Christmas get together's. I will never forget the time that Kristin made them with WAY too much green food coloring! When you ate them your whole mouth turned green, it was hilarious! They still tasted good. –Sarah

1 cup sugar
1/2 cup butter
4 eggs, beaten
1 cup flour
1/2 t. salt
1 t. vanilla
16 oz. chocolate syrup
-Beat sugar and butter. Add vanilla, eggs and chocolate syrup.
Stir in dry ingredients. Bake in greased 9x13 pan for 30 minutes. Cool.

2-3 cups powdered sugar
1/2 cup butter
green food coloring
1/2 t. peppermint extract
1-2 T. water
-Beat all ingredients, adding enough water to make a firm frosting. Spread on cooled cake and chill.

-Melt 6 oz. chocolate chips with 6 T. butter. Cool slightly and spread over mint layer.

Pumpkin Cookies

2009-07-13T21:52:00.001-04:00

*** http://fanksgiving.blogspot.com/***

This recipe is from my mother-in-law, Gail. These yummy cookies are addictive! My husband says that anything is good when you spread cream cheese frosting on it! –Sarah

1 cup butter
1 cup sugar
1 t. vanilla
1 egg
1 cup pumpkin
2 1/2-3 cups flour
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/4 t. ground ginger
1/2 t. salt
Cream Cheese Frosting
1 stick butter
8 oz. cream cheese, softened
1 t. vanilla
4 cups powdered sugar

-Beat butter and cream cheese, add vanilla and powdered sugar, beat to spreading consistency.

Cream butter, sugar, vanilla and egg. Beat until fluffy and add pumpkin.

Add dry ingredient until stiff dough forms.

Drop onto greased cookie sheets.

Bake at 350 degrees about 10 minutes.

Cool and frost with cream cheese frosting. (this makes enough for a double batch of cookies)

Fudgy Brownies with Peanut Butter Frosting

2009-07-13T21:50:00.001-04:00

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These are chocolaty, fudgy deliciousness with peanut butter frosting. –Kristin

5 oz. unsweetened chocolate
4 oz. bittersweet or semisweet chocolate
1/2 c. butter
1 1/2 c. sugar
4 eggs
1 t. vanilla
1/2 c. all purpose flour
1/4 t. salt
1 c. creamy peanut butter (do not use natural)
3 T. butter, room temperature
2/3 c. powdered sugar
1 t. vanilla

Combine both chocolates and butter in saucepan and stir over low heat until melted and smooth. Cool to barely warm; set aside.

Using mixer, beat sugar, eggs and vanilla in large bowl until mixture thickens and is pale yellow, about 5 minutes.

Slowly beat in the flour, and salt.

Slowly beat in chocolate mixture.

Transfer mixture to greased 9x13 pan and bake for 20 minutes at 350. After baking let them cool down completely.

For frosting combine the butter and peanut butter in bowl and mix well.

Add the remaining ingredients and spread on cooled brownies.

Yummy PB Honey Bars

2009-07-13T21:48:00.005-04:00

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This is a recipe I got from a lady at our church that cooks and bakes very healthy. These are so fantastic! A perfect snack or dessert! –Kristin

1 c. peanut butter (preferably natural)
1 c. honey
1 c. unsweetened coconut
1 c. chopped pecans or walnuts
1 c. unsalted sunflower seeds
1 c. currants or raisins

In microwave safe bowl place peanut butter and honey. Microwave for 1 minute and stir well.

Add the remaining ingredients.

Bake at 325 for 25-30 minutes.

Cool completely and they will set up perfectly.

Peanut Butter Reese's Pieces Cookies

2009-07-13T21:48:00.003-04:00

*** http://fanksgiving.blogspot.com/***

YUM, YUM, YUM!!!!! We loved the peanut butter cookie with the yummy Reese's in there. The dough makes it a thicker cookie which I loved about this cookie. The dough makes it so much different than just a pb cookie with candy pieces. These are my new favorite cookie!...I think I say stuff like that a lot, but I just love new recipes! –Kristin

3 c. flour
1 t. salt
1 t. baking soda
11 T. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
2 c. peanut butter (creamy or crunchy or a combo)
1 t. vanilla
10 oz. package Reese's Pieces Baking Bits
1/2 c. M&M's (optional)

Cream together the butter and sugars.

Add the eggs, peanut butter and vanilla and beat until creamy.

Beat in the salt and baking soda, mix well and then add the flour.

Stir in the candy.

The dough is thick so I used my hands and grabbed a ball of dough and flattened it on the cookie sheet.

Bake at 375 for 12-15 minutes.

Cheese Soup

2009-07-13T21:43:00.003-04:00

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This is my Mom's recipe. I still make this and it is always a hit. I love this soup. –Kristin

4 cups water
1 package frozen broccoli
1 package frozen cauliflower
2 c. chopped onions
1 1/2 c. chopped celery
2 cans cream of chicken
1 # Velveeta cheese, cubed
1 c. milk

Combine the water, broccoli, cauliflower, onions and celery. Cover and boil lightly for 30 minutes.

Add the cheese and soup and simmer.

Add milk and heat through.

Crock Pot Sweet and Sour Chicken

2009-07-13T21:43:00.001-04:00

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Another awesome crock pot recipe to have waiting for you at dinnertime! –Kristin

1 1/2 c. sliced carrots
green pepper, chopped
onion, chopped
2 T. quick cooking tapioca
2 1/2 - 3# chicken, cut in strips
Place all above ingredients in bottom of crock pot; then whisk together the next ingredients and pour over.
8 oz. can pineapple chunks with juice
1/3 c. brown sugar
1 T. soy sauce
1/2 t. instant chicken bouillon
1/4 t. garlic powder
1/4 t. ginger
1 t. salt

Cover and cook on low for 8 - 10 hours. Serve over rice.

Weight Watchers Point value is 4 points for 3/4 cup serving. Makes 8 cups. (using 2 1/2 pounds chicken)

Taco Salad

2009-07-13T21:42:00.005-04:00

*** http://fanksgiving.blogspot.com/***

This is my Mom's recipe and it's so good! My kids and husband love when I serve this taco salad. –Sarah

1 pound ground beef
1/2 package taco seasoning
1 head lettuce, chopped
1 can kidney beans, rinsed and drained
8 oz. shredded cheddar cheese
corn chips, crumbled
chopped onion
chopped tomato
Dressing:
1/2 bottle of French salad dressing
1/2 bottle of Thousand Island salad dressing
1/4 cup sugar
1/2 package taco seasoning (or to taste)
-Mix all together.

In a bowl layer lettuce with remaining ingredients. (except corn chips and dressing)

Chill until ready to serve.

Toss all together with salad dressing and corn chips, garnish with sour cream.

*I almost always serve this with corn bread!

Beef Picadillo

2009-07-13T21:42:00.003-04:00

*** http://fanksgiving.blogspot.com/***

Picadillo is a dish mainly consisting of ground beef typically found in Puerto Rico, Costa Rico, Cuba, Mexico, The Philippines and other Latin American countries. In Mexico and Puerto Rico it is sometimes used as a filling, such as for tacos. This filling is great! It has awesome flavor and the perfect amount of spice! –Kristin

1/2 c. chopped onion
1 garlic clove, minced
1 tomato, chopped
1/2 green pepper, chopped
3 T. chopped fresh cilantro
olive oil
1 1/2# ground beef
8 oz. tomato sauce
1/2 t. pepper
1 t. salt
1 t. cumin
2 bay leaves
1/4 c. chopped green olives
Brown Rice, cooked to serve with

Drizzle some olive oil in a pan and brown beef, cook through and drain grease.

Season with the salt and pepper.

Add the tomato sauce, onion, garlic, green pepper, tomato, cilantro, olives, cumin, and bay leafs.

Simmer, covered about 15-20 minutes.

Remove bay leaves and serve over cooked brown rice.

Hummus

2009-07-13T21:39:00.000-04:00

*** http://fanksgiving.blogspot.com/***

None of the store brands can compare to this recipe. It is awesome with Naan bread or veggies. We almost always have hummus in our fridge. -Kristin1 can garbanzo beans, drained and reserve liquid4 T. tahini1/4-1/2 c. lemon juice (start with smaller amount, add more if needed)2-3 cloves garlic, minced1/4 t. cumin1/4 t. saltAdd all in blender and puree. Add some of the bean juice until desired consistency.
Weight Watchers Point value is 4 points per 1/2 cup.

Spinach Quiche

2009-07-13T20:38:00.001-04:00

Kitchenaid Mixer recipes

1 pkg. (8oz) cream cheese, softened

4 eggs

1 cup PET Evaporated Milk

¼ to ½ tsp ground Red Pepper

1 pkg. (10 oz) frozen chopped spinach, thawed and thoroughly drained

½ cup diced ham or chopped onion

1 unbaked 9” pie crust

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix until creamy, about 1 minute. Stop and scrape bowl. Turn to speed 4 and add eggs, one at a time, beating 15 seconds after each addition. Stop and scrape bowl. Add PET evaporated milk and red pepper. Turn to speed 3 and mix 30 seconds. Stop and scrape bowl. Add spinach and ham. Turn to speed 2 and mix until well combined, about 1 minute.

Pour into prepared crust. Sprinkle with salt and black pepper to taste. Place pie plate on pre-heated baking sheet and bake at 350° for 55 to 65 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.

Yield: 6 servings

Angel Food Cake

2009-07-13T20:37:00.009-04:00

Kitchenaid Mixer recipes

1 ¼ cups All-Purpose Flour

1 ½ cups Sugar, divided

1 ½ cups Egg Whites (about 12-15 egg whites)

1 ½ tsp Cream of Tatar

¼ tsp Salt

1 ½ tsp Vanilla or ½ tsp Almond Extract

Mix flour and ½ cup Sugar in small bowl. Set aside.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to speed 6 and whip until whites are almost stiff but not dry, 2 to 2 ½ minutes. Turn to speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, ¼ at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10” tube pan. With knife, gently cut through batter to break up large air bubbles. Bake at 375° until crust is golden brown and cracks are very dry, about 35 minutes. Immediately invert cake pan onto funnel or soft drink bottle. Cool completely. Remove from pan.

Yield: 16 servings

Quick Yellow Cake

2009-07-13T20:37:00.007-04:00

Kitchenaid Mixer recipes

2 ¼ cups All Purpose Flour

1 1/3 cups Sugar

3 tsp Baking Powder

½ tsp Salt

½ cup Shortening

1 cup Milk

1 tsp Vanilla

2 Eggs

Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs. Continuing on speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to speed 6 and beat about 1 minute.

Pour batter into two greased and floured 8 or 9” round baking pans. Bake at 350° for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.

Yield: 12-16 servings

Easy White Cake

2009-07-13T20:37:00.005-04:00

Kitchenaid Mixer recipes

2 cups All-Purpose Flour

1 ½ cups Sugar

3 tsp Baking Powder

½ tsp Salt

½ cup Shortening

1 cup Milk

1 tsp Vanilla

4 Egg Whites

Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl. Add egg whites. Turn to speed 6 and beat about 1 minute, or until smooth and fluffy.

Yield: 12-16 servings

Chocolate Cake

2009-07-13T20:37:00.003-04:00

– Kitchenaid Mixer recipes

2 cups All-Purpose Flour

1 ½ cups Sugar

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

½ cup Shortening

1 cup Milk

1 tsp Vanilla

2 Eggs

2 Squares (1 oz each) Unsweetened chocolate, melted

Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs and chocolate. Continuing on speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to speed 6 and beat about 1 minute.

Yield: 12-16 servings

Orange Glazed Gingerbread Cake (Smuckers)

2009-07-13T20:37:00.001-04:00

– Kitchenaid Mixer recipes

2 & 1/3 cups All-Purpose Flour

¼ cup Sugar

1 cup Molasses

¾ cup Hot Water

½ cup Crisco All Vegetable Shortening

1 Egg

1 tsp Baking Soda

1 tsp Ground Ginger

1 tsp Ground Cinnamon

¾ tsp Salt

1 jar (18oz) Smucker’s Orange Marmalade, divided

Whipped Cream or Vanilla ice cream (optional)

Combine all ingredients except Smucker’s Orange Marmalade in mixer bowl. Add ½ cup orange marmalade. Attach bowl and flat beater to mixer. Turn to stir speed and mix until combined, about 30 seconds. Stop and scrape bowl. Turn to speed 4 and mix until well blended, about 2 minutes. Stop and scrape bowl. Turn to speed 6 and beat for 30 seconds.

Pour batter into greased 9” square pan. Bake at 325° for 50 to 55 minutes or until toothpick inserted in center comes out clean. Remove from oven and top immediately with remaining orange marmalade. Cool slightly in pan on wire rack. Serve warm with whipped cream or ice cream, if desired.

Yield: 12 servings

Old Fashioned Pound Cake

2009-07-13T20:36:00.003-04:00

– Kitchenaid Mixer recipes

3 cups Flour

2 cups Sugar

3 tsp Baking Powder

½ tsp Salt

2 cups Butter, softened

½ cup Milk

1 tsp Vanilla

1 tsp Almond Extract

6 Eggs

Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to stir speed and mix about 1 minute. Stop and scrape bowl. Turn to speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10” tube pan. Bake at 350° for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan.

Yield: 16 servings

Double Chocolate Pound Cake

2009-07-13T20:36:00.001-04:00

– Kitchenaid Mixer recipes

3 cups Flour

2 cups Sugar

½ cup Unsweetened Dutch Processed Cocoa Powder

3 tsp Baking Powder

½ tsp Salt

1 cups Butter, softened

1 ¼ cup Milk

1 tsp Vanilla

5 Eggs

Chocolate Glaze

2 squares (1 oz each) unsweetened Chocolate

3 Tbsp. Butter

1 cup Powdered Sugar

¾ tsp Vanilla

2 Tbsp. Hot Water

Combine dry ingredients in mixer bowl. Add butter, milk, vanilla. Attach bowl and flat beater to mixer. Turn to stir speed and mix about 1 minute. Stop and scrape bowl. Turn to speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10” tube pan. Bake at 325° for 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan and drizzle with Chocolate Glaze.

To make chocolate glaze, melt chocolate and margarine in small saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tsp at a time, until glaze is of desired consistency.

Yield: 16 servings

Sweet Potato Puff with Crunchy Praline Topping

2009-07-13T20:30:00.001-04:00

Kitchenaid Mixer recipes

2 medium Sweet Potatoes, cooked & peeled

½ cup Milk

1/3 cup Sugar

2 Eggs

2 Tbsp. Butter

½ tsp. Nutmeg

½ tsp. Cinnamon

Crunchy Praline Topping

2 Tbsp. Butter, melted

¾ cup Cornflakes

½ cup chopped Pecans or Walnuts

¼ cup firmly packed Brown Sugar

Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix for about 30 seconds. Add milk, sugar, eggs, butter, nutmeg, and cinnamon. Turn to speed 4 and beat for 1 minute. Spread mixture in 9” pie plate. Bake at 400° for 20 minutes or until set.

Place all Crunchy Praline Topping ingredients in bowl. Attach bowl and flat beater to mixer. Turn to stir speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (1/2 cup each)

Chocolate Fondue L'Afrique

2009-07-06T22:37:00.001-04:00

"Here's a little twist to a great chocolate dessert fondue using one of South Africa's most exotic liqueurs. I found out about this wonderful liqueur on a trip to Cape Town and knew it would be a great ingredient in many recipes. This dessert fondue is terrific with cookies, strawberries, orange slices, melons, marshmallows, etc. It is extremely easy to make, but your guests will think it you slaved over it."
Prep Time: 5 Min Cook Time: 15 Min Ready In: 20 Min
Original recipe yield 3 cups

INGREDIENTS (Nutrition)
·    1/2 cup whipping cream
·    1/2 cup Amarula liqueur
·    2 cups semisweet chocolate chips
·    1 dash vanilla extract

DIRECTIONS
1.    Pour the whipping cream and Amarula liqueur into a fondue pot; cook and stir over medium-low heat until the mixture boils. Continue to stir while adding the chocolate chips. Reduce heat to low, and stir until the chocolate melts and blends completely with the cream mixture. Stir in the vanilla. Take care not to overheat the mixture. To serve, reduce heat to lowest setting.

Golden Rum Cake

2009-07-06T22:35:00.003-04:00

SUBMITTED BY: Jackie Smith PHOTO BY: Allrecipes

"My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter."

INGREDIENTS

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Wonderful Waffles

2009-07-06T22:35:00.001-04:00

SUBMITTED BY: Nicola PHOTO BY: SummerRain

"I've tried other waffle recipes, and this is one is by far the best! The texture is moist, not dry - and they freeze well. Cool on wire racks before freezing, then just pop them in the toaster to reheat."

INGREDIENTS

· 2 1/4 cups all-purpose flour

· 1 teaspoon baking soda

· 1 teaspoon baking powder

· 1/2 teaspoon salt

· 1/4 cup butter

· 1/4 cup brown sugar

· 3 egg yolks

· 2 cups buttermilk

· 3 egg whites

DIRECTIONS

1. Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.

3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately

Yeast Waffles

2009-07-06T22:32:00.003-04:00

SUBMITTED BY: JANET MORRIS PHOTO BY: REDPONYGIRL

"This is a traditional waffle recipe. It makes tasty, crunchy waffles. They are very good with syrup, or my personal favorite is waffles topped with whipped cream and fresh strawberries!"

INGREDIENTS

· 2 cups milk

· 1 (.25 ounce) package active dry yeast

· 1/2 cup warm water (110 degrees F/45 degrees C)

· 1/2 cup butter, melted

· 1 teaspoon salt

· 1 teaspoon white sugar

· 3 cups sifted unbleached all-purpose flour

· 2 eggs, slightly beaten

· 1/2 teaspoon baking soda

DIRECTIONS

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.

3. The next morning, stir beaten eggs and baking soda into the batter; beat well.

4. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Emma's Belgian Waffles

2009-07-06T22:32:00.001-04:00

SUBMITTED BY: Chef Emma PHOTO BY: Shauna

"These waffles taste wonderful, but are simple to make and include self-rising flour instead of yeast."

INGREDIENTS

· 2 egg yolks

· 5 tablespoons white sugar

· 1 1/2 teaspoons vanilla extract

· 1/2 cup butter, melted

· 1 teaspoon salt

· 2 3/4 cups self-rising flour

· 2 cups warm milk

· 2 egg whites

DIRECTIONS

1. In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.

2. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.

3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Strawberry Pretzel Squares

2009-07-06T22:31:00.003-04:00

Prep Time: 25 min Total Time: 4 hr 55 min Makes: 20 servings

What You Need!

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup butter or margarine, melted

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. milk

1 cup thawed COOL WHIP Whipped Topping

2 cups boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2 cups cold water

1 qt. (4 cups) strawberries, sliced

Make It!

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Frozen Grasshopper Squares

2009-07-06T22:31:00.001-04:00

Prep Time: 15 min Total Time: 3 hr 30 min Makes: 16 servings

What You Need!

28 OREO Chocolate Sandwich Cookies, divided

1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1 square BAKER'S Semi-Sweet Chocolate, grated

Make It!

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

Garden-Style Club Sandwich

2009-07-06T22:30:00.003-04:00

Prep Time: 10 min Total Time: 10 min Makes: 2 servings

What You Need!

4 slices whole wheat bread, toasted

2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 large slices tomato

1/4 cup sliced cucumbers

2 lettuce leaves

12 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast

6 slices OSCAR MAYER Center Cut Bacon, cooked

Make It!

SPREAD toast slices with mayo.

FILL with remaining ingredients to make 2 sandwiches.

Kraft Kitchens Tips

Note

Keep your kitchen cool by cooking the bacon in your microwave.

Bruschetta-Style Grilled Cheese Sandwich

2009-07-06T22:30:00.001-04:00

Prep Time: 5 min Total Time: 11 min Makes: 1 serving

What You Need!

2 slices multi-grain bread

2 KRAFT 2% Milk Singles

1 large tomato slice

1 Tbsp. sliced fresh basil

1 tsp. KRAFT Light Balsamic Vinaigrette Dressing

Make It!

TOP 1 bread slice with 2% Milk Singles, tomato and basil. Drizzle with dressing; cover with remaining bread slice.

COOK in nonstick skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Peanut Butter & Fudge Swirl Pie

2009-07-06T22:29:00.001-04:00

Prep Time: 15 min Total Time: 4 hr 15 min Makes: 8 servings

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/4 cup creamy peanut butter

2 cups thawed COOL WHIP Whipped Topping

1 OREO Pie Crust (6 oz.)

1/4 cup hot fudge ice cream topping, warmed

Make It!

BEAT cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

Kraft Kitchens Tips

Special Extra

Sprinkle with chopped PLANTERS COCKTAIL Peanuts.

Size-Wise

Looking for a dessert to serve at a party? Peanut butter and chocolate make a great combination in this chilled no-bake pie that serves 8.

Easy Raspberry Ice

2009-07-06T22:28:00.001-04:00

Prep Time: 20 min Total Time: 3 hr 20 min

Makes: 6 servings, 3/4 cup each

What You Need!

1 cup boiling water

1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin

1 cup cold club soda

Zest and juice from 1 lemon

COOL WHIP Whipped Topping (in a can)

6 fresh raspberries

Make It!

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in soda, zest and juice. Pour into 9-inch square pan; cover.

FREEZE 3 hours or until firm. Remove from freezer 10 min. before serving. Let stand at room temperature until slightly softened.

USE spoon or fork to scrape gelatin mixture into small pieces; spoon into 6 dessert dishes. Top each with a serving of COOL WHIP and a berry. Freeze leftovers.

Kraft Kitchens Tips

Special Extra

Garnish with lemon slices and fresh mint sprigs.

Note

For best results, do not let frozen gelatin mixture sit at room temperature for more than 10 min. before scraping as directed.

Turtle Pumpkin Pie

2009-07-06T22:26:00.001-04:00

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Carrot-Ginger Cupcakes with Spiced Cream Cheese

2009-07-06T22:25:00.003-04:00

Prep Time: 20 min Total Time: 35 min

Makes: 24 servings, one cupcake each

What You Need!

1 pkg. (16 oz.) pound cake mix

3/4 cup shredded carrots

1 Tbsp. ground ginger

1 tsp. ground cinnamon, divided

1/2 cup PLANTERS Walnut Pieces, toasted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 cups thawed COOL WHIP Whipped Topping

Make It!

PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.

SPOON batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.

BEAT cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute

Substitute PLANTERS Pecans for the walnuts.

How to Store Nuts

Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.

Pumpkin Swirl Cheesecake

2009-07-06T22:25:00.001-04:00

Prep Time: 20 min Total Time: 5 hr 55 min Makes: 16 servings

What You Need!

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup finely chopped PLANTERS Pecans

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

4 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves

Make It!

HEAT oven to 325°F

MIX ginger snap crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter; place in small bowl. Stir remaining sugar, pumpkin and spices into remaining batter. Spoon half the pumpkin batter into crust; top with spoonfuls of half of the plain batter. Repeat layers; swirl with knife.

BAKE 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Easy Cheesy Scalloped Potatoes

2009-07-06T22:24:00.001-04:00

Prep Time: 30 min Total Time: 1 hr

Makes: 15 servings, 3/4 cup each

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup chicken broth

3 lb. red potatoes (about 9), thinly sliced

1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

1 cup frozen peas

Make It!

HEAT oven to 350°F. Mix cream cheese, sour cream and broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.

SPOON into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese.

BAKE 1 hour or until casserole is heated through and potatoes are tender.

Cookies 'N Cream Pudding

2009-07-06T22:23:00.001-04:00

Prep Time: 5 min Total Time: 5 min

Makes: 4 servings, 2/3 cup each

What You Need!

8 OREO Cookies, divided

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

3/4 cup thawed COOL WHIP Whipped Topping, divided

Make It!

BREAK 1 cookie into 4 pieces; reserve for garnish. Crush remaining cookies.

BEAT pudding mix and milk with whisk 2 min. Stir in crushed cookies and 1/2 cup COOL WHIP.

SPOON into 4 dessert dishes; top with remaining COOL WHIP and reserved cookie pieces.

KRAFT Loaded Baked Potato Soup

2009-07-06T22:22:00.003-04:00

Makes: A lot!! Total Time: 2 hr

Submitted by: tlubecke

Category: Soups, Stews, Chilies & Chowders Sub Category: Soups & Stews

Ingredients:

8 cans potato & bacon soup
1 lg. tub sour cream
1 jar real bacon bits
2 reg. or 1 lg. pack shredded cheddar cheese

Preparation

Put soup in crock-pot and let get hot.
Add sour cream and bacon bits. Once sour cream is melted evenly, add half of cheese. Once melted, add the other half.
Turn crock-pot on warm until ready to serve.

Blushing Apples

2009-07-06T22:22:00.001-04:00

Prep Time: 15 min Total Time: 30 min Makes: 4 servings

What You Need

2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin

1/4 tsp. ground cinnamon

4 cups water

4 medium apples, such as Granny Smith, McIntosh or Golden Delicious

1/2 cup thawed COOL WHIP Whipped Topping

Make It

COMBINE dry gelatin mix and cinnamon in 3- to 4-qt. saucepan. Add water. Bring to boil on medium-high heat, stirring frequently until gelatin is completely dissolved.

PEEL and core apples. Add to gelatin mixture in saucepan; partially cover saucepan with lid. Return to boil. Reduce heat to medium-low; simmer 10 to 15 min. or just until apples are fork tender, gently turning apples every 5 min. Remove apples from liquid.

SERVE apples warm. Or, cool and store in tightly covered container in refrigerator at least 1 hour or overnight. Serve each apple topped with 2 Tbsp. of the whipped topping. Garnish with fresh mint, if desired.

Kraft Kitchens Tips

After draining the cooked apples, pour the cooking liquid evenly into eight dessert dishes. Refrigerate at least 4 hours or until set for a refreshing JELL-O snack!

Substitute

Prepare as directed, using any other flavor of red JELL-O Gelatin.

Easy Greek Tomato and Cucumber Salad

2009-07-06T22:21:00.003-04:00

Prep Time: 10 min Total Time: 10 min

Makes: 4 servings, 1-1/4 cups each

What You Need!

2 medium tomatoes, cut into chunks

1 large cucumber, chopped (about 2 cups)

1/2 cup coarsely chopped green peppers

1/2 cup thinly sliced red onions

1/2 cup ATHENOS Traditional Crumbled Feta Cheese

1/4 cup KRAFT Greek Vinaigrette Dressing

1/2 tsp. grated lemon zest

Make It!

TOSS all ingredients in large bowl.

SERVE immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Make Ahead

Making this salad ahead of time allows time for all the flavors to blend. Cover and refrigerate up to 24 hours before serving.

Fantastic Grilled Corn on the Cob

2009-07-06T22:21:00.001-04:00

Prep Time: 5 min Total Time: 25 min Makes: 4 servings

What You Need!

4 ears corn on the cob in husks

1/4 cup (1/2 stick) butter, softened

2 Tbsp. KRAFT Grated Parmesan Cheese

1 tsp. chopped fresh parsley

Make It!

HEAT grill to medium-high heat. Husk corn; remove silk. Rinse corn under cold water; shake off excess. Wrap corn individually in foil.

GRILL 15 to 20 min. or until corn is tender, turning occasionally.

MEANWHILE, mix remaining ingredients; spread onto wrapped corn.

Zesty Grilled Veggies

2009-07-06T22:20:00.003-04:00

Prep Time: 10 min Total Time: 20 min Makes: 8 servings

What You Need!

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices

3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup KRAFT Grated Parmesan Cheese

HEAT grill to medium heat. Place vegetables in grill basket.

GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.

ADD dressing; toss to coat. Sprinkle with cheese.

Cooking Know-How

Don't have a grill basket? Cover grill grate with large sheet of heavy-duty foil before heating as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.

Banana Split Cake

2009-07-06T22:20:00.001-04:00

Prep Time: 15 min Total Time: 5 hr 15 min Makes: 24 servings

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1/3 cup butter, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 can (20 oz.) crushed pineapple, drained

6 medium bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup PLANTERS Chopped Pecans

Make It

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Citrónge Tini

2009-07-06T20:17:00.001-04:00

Ingredients:

• 1 1/2 oz. Patrón Citrónge
• 2 Lemon squeezes
• 2 Lime squeezes
• 1/4 oz. Agave nectar

Directions:

Method:
Combine the ingredients in
a mixing glass with ice. Shake
vigorously and strain into a glass
with ice.

Garnish:
Orange corkscrew.

Pizza Casserole

2009-07-02T16:00:00.001-04:00

From my hubby’s co-worker’s wife website.

This casserole was brought to our family after one of our babies was born. I had to get the recipe. This stuff is seriously so delicious. -
1 # ground chuck, cooked and drained
1 can cream of mushroom
1 can pizza sauce
1/2 tsp.. oregano
1/2 # rigatoni, cooked
1 can tomato soup
3 c. mozzarella, shredded
1/4 tsp.. garlic powder
1 package pepperoni (half for in the casserole, and half on top)
Parmesan cheese
mushrooms (optional)
diced green peppers (optional)
diced onion (optional)

Stir all together and put in a greased 9x13 pan and top with the other half of pepperoni. Sprinkle with Parmesan cheese.
Bake 350 for 40 minutes covered and 15 minutes uncovered

Puppy Chow

2009-06-24T13:54:00.001-04:00

6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar

Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

Submitted by: poetry8

Marvelous Mini Meatloaves

2009-04-27T23:28:00.001-04:00

From Becky Gurk – our “Good Eats by Great Moms 2007” mom’s group cookbook!

Serves: 6 – 2 meatloaves each

Take 1 lb. Extra Lean Ground Beef or Turkey, 1 pkg. (6 oz.) Stove Top Stuffing Mix and 1 Cup water and mix and match your recipe from these options…

	Seasoning Options	Add-In Choices	Cheese Possibilites
*Italian*	1 tsp. Italian Seasoning	¾ C. Spaghetti Sauce	¾ C. Mozzarella
*Fiesta*	2 tsp. Chili Powder	¾ C. Salsa	¾ C. Mexican Cheese
Mediterranean	1 tsp. Oregano	¾ C. Roasted Red Peppers	¾ C. Feta Cheese
*BBQ*	1 tsp. Garlic Powder	¾ C. BBQ Sauce	¾ C. Cheddar Cheese

Follow these 3 steps:

1. Preheat oven to 375*. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray. Make an indentation in center of each with back of spoon.

2. Spoon add-ins evenly into indentations in meatloaves.

3. Bake 30 minutes until cooked through. Top evenly with cheese; bake 5 minutes or until cheese is melted. Let stand for 10 minutes before serving.

Key Lime Pie

2009-04-27T23:22:00.001-04:00

From Amy VanderHoff – our “Good Eats by Great Moms 2007” mom’s group cookbook!

1 – 9” Graham Cracker Pie Shell

1 can (14 oz.) Sweetened Condensed Milk

4 large Eggs – Separated

3-4 oz. Lime Juice (about ½ Cup)

½ tsp. Cream of Tartar

½ C. Sugar

Directions:

In medium mixing bowl, combine milk and egg yolks at low speed. Slowly add juice, mixing well until blended. Pour into pie shell. In small mixing bowl, beat egg whites with cream of tartar and sugar until stiff peaks form. Spread on top of pie. Bake 12-15 minutes at 350* until golden. Chill. Strawberries make a great garnish!

Double-Chocolate Mint Dessert

2009-04-27T23:21:00.001-04:00

From Amy VanderHoff – our “Good Eats by Great Moms 2007” mom’s group cookbook!

1 C. Flour

1 C. Sugar

½ C. Butter or Margarine, softened

4 Eggs

1 ½ C. (16 oz. can) Hershey’s Syrup

Preheat oven to 350*. Grease 13x9 pan. In large bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan. Spread mint cream layer on cake (see below); chill. Pour chocolate topping (see below) over dessert. Cover; chill.

Mint Cream Layer:

In small bowl, combine:

2 C. Confectioners’ Sugar

½ C. Butter or margarine, softened

1 Tbsp. Water

½ tsp. Mint Extract

3 drops of green food coloring (optional)

Beat until smooth.

Chocolate Topping:

Melt (using double broiler or microwave):

6 Tbsp. Butter or Margarine

1 C. Hershey’s Mint Chocolate Chips or Semi-sweet Chocolate Chips

Favorite Apple Crisp

2009-04-27T23:19:00.003-04:00

From Jenn Doyle – our “Good Eats by Great Moms 2007” mom’s group cookbook!

4 heaping Cups of sliced Granny Smith Apples

¼ C. Orange Juice

1 C. Sugar

¾ C. Whole Wheat Flour

½ tsp. Cinnamon

¼ tsp. Nutmeg

Dash of Salt

½ C. Butter (keep at room temp. DO NOT MELT)

Mound apples in a 9” pie plate or an 8x8 glass dish. Sprinkle the apples with the orange juice and toss. In a separate bowl, combine sugar, flour, spices and salt. Cut in the butter until mixture is crumbly. Sprinkle over the apples. Bake at 375* for 45 minutes or until apples are tender and topping is crisp.

Strawberry Cake

2009-04-27T23:19:00.001-04:00

From Amy VanderHoff – our “Good Eats by Great Moms 2007” mom’s group cookbook!

1 – 10 oz. box Frozen Strawberries

1 C. Butter

1 ¼ C. Sugar

2 Eggs

1 C. Sour Cream (small container)

2 C. Flour

1 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Salt

Topping:

½ C. Brown Sugar

2 Tbsp. Sugar

1 tsp. Cinnamon

Strawberry Syrup:

4 tsp. Cornstarch

Strawberry Juice (from drained strawberries)

2 tsp. Lemon Juice

Directions:

Cream butter, sugar and eggs. Blend in sour cream. Stir flour, baking powder, soda and salt. Mix into creamed mixture. Spread ½ of the batter in greased 9x13 pan. Spread drained strawberries on top. Add ½ of topping. Repeat layers. Bake at 350* for 35 minutes. Serve with vanilla ice cream and strawberry syrup.

Tell Me About It

Grandma Tell's Butterscotch cake from Carla Tell

Stephanie’s Texas Sheet Cake

· 2 cups sugar

· 2 cups all-purpose flour

· 1/4 cup cocoa

· 1 teaspoon baking soda

· 1 teaspoon ground cinnamon

· 1/2 cup butter (1 stick), melted

· 1/2 cup buttermilk

· 1/2 cup canola or other vegetable oil

· 1 cup water

· 2 eggs, lightly beaten

· 1 teaspoon vanilla extract

Related Grandma's Cookbook Recipes:

· Lemon Sheet Cake

· King's Cake (Königskuchen)

· Pineapple Upside Down Cake

· Coca-Cola Cake

Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.

· 1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)

· 1/4 cup cocoa

· 1/2 cup butter

· 1 pound confectioners sugar, sifted (about 4 cups)

· 1 teaspoon vanilla extract

· 1 cup chopped pecans

Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter and, over medium heat, stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans.

When the cake is just out of the oven, spread the frosting evenly on the hot cake. Being a chocolate freak, I use just a half-teaspoon of cinnamon in this cake. I want the cinnamon flavor to come through, but I don't want it to overpower the chocolate.

Mini Cheesecakes from Tina Bailey

Cornbread Stuffed Meatloaf Recipe courtesy Guy Fieri

Ingredients

Stuffing:

Meatloaf:

Directions

Italian Meatloaf Recipe courtesy Michael Chiarello

Ingredients

Directions

Brandi Slush – from Uncle Butter’s momma!

Lemon Bars – from Rebecca Gurk

Peanut Butter Bars

from fanksgiving.com

Apple Snicker Salad

Sopapillas

Cuban Picadillo Recipe with Ground Beef

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

Preparation:

Pizza Greca – Meijer

chocolate truffle martini from McFadden's

KRAFT Inside-Out Bacon Cheeseburgers

KRAFT Stuffed Fiesta Burgers

Mediterranean Chicken (Meijer recipe)

Coconut Bars

Zucchini Sticks

Parmesan Roasted Asparagus

Sautéed Spinach with Pine Nuts

Strawberry Pretzel Salad

Little Less Naughty Strawberry Pretzel Salad

Zucchini Bread

Soft Multigrain Pretzels

Corn Casserole

German Potato Salad (hot)

Scalloped Apples

Strawberry Sauce

Hot Fudge Sauce

Berry Tossed Salad

Broccoli Salad

Mixed Greens With Strawberry-Pecan Dressing

Finnish Apple Pancake

Cinnamon Pumpkin Pancakes

Sweet Pork

Elephant Ear Cheesecake

Cream Puff Dessert

Pumpkin Sheet Cake

Chicken Parmesan

Chicken and Black Bean Empanadas

Mandarin Chicken

Amway Grand Plaza Chicken

Heath Bar Cake

Related Grandma's Cookbook
Recipes:

When the cake is just out of the oven, spread the frosting evenly on the hot cake.
Being a chocolate freak, I use just a half-teaspoon of cinnamon in this cake. I want the cinnamon flavor to come through, but I don't want it to overpower the chocolate.