Monday, December 13, 2010

Cream First

This is why most recipes say to cream the butter, margarine, PB, crisco, first. I learned the hard way when the recipe said mix it all together. Ha!

Let's say when I turned the mixer on, there was a chocolate hurricane in my kitchen!

Buckeye Delights

Buckeye Delights

Cookie Dough

1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

1/2 cup powdered sugar
1/2 cup peanut butter
2 TBS butter
1 tsp vanilla
1/4 tsp salt

1/2 cup whipping cream
1 cup plus 2 TBS semisweet chocolate chips
1 TBS peanut butter

Heat oven to 350 degrees. Spray mini muffin pan with nonstick spray. In large bowl, stir cookie dough ingredients until dough forms. Press about 1 TBS dough into each muffin pan cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.

In small bowl, mix filling ingredients until well blended. Press about 1 tsp mixture on top of each cooled cookie. in 1-qt saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 tsp chocolate mixture over each cookie cup.

Place remaining 2 TBS chocolate chips and 1 TBS peanut butter in a microwave safe dish. Microwave on high 30 to 60 seconds or until softened. Stir to mix. Spoon topping into a decorating bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.

Red Velvet Cookies

Red Velvet Cookies

1 pouch (1lb 1.5 oz.) Betty Crocker sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter, softened
1/4 cup sour cream
1 TBS red food coloring
1 egg
Cream Cheese Icing

Heat oven to 375 degrees. In large bowl cream butter, sour cream, food coloring, and egg with mixer. Gradually add in cookie mix. Use a cookie scoop or spoon to place 1 inch dough; place 2 inches apart on ungreased cookie sheet. bake 8 to 9 minutes or until set. Frost cooled cookies with Cream Cheese Icing.

Cream Cheese Icing
1/2 lb butter
1/2 lb cream cheese
1 tsp vanilla
1 lb powdered sugar
Cream together cream cheese, butter, vanilla, and powdered sugar with a mixer until smooth.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies
1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
6 to 8 drops green food coloring
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350 degrees. In large bowl, cream butter, food coloring, and egg with mixer. Gradually add cookie mix. Stir in mint chips and chocolate chunks. Using a small cookie scoop or tsp, drop dough 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 3 minutes. Serve warm or cool completely.

Makes approximately 3 dozen cookies.

Ben's Chocolate Chip Cookies Submitted by Rachel

Yummy Chocolate Chip Cookies

1 cup real butter
1 tsp baking soda
2 eggs
1 tsp vanilla
1 tsp salt
1/2 cup brown sugar
1 12 oz package semi-sweet chocolate chips
1 cup granulated sugar
1/2 tsp hot water
2 1/2 cups of sifted flour

Cream butter and sugars add eggs and beat well. Sift remaining flour with salt and baking soda. Add to creamed mixture. Add hot water and vanilla mix until well blended. Add chocolate chips. Drop from spoon on greased cookie sheet bake at 375 for 10 minutes Makes 6 1/2 dozen cookies.

Saturday, December 11, 2010

Easy Apple Crisp

Easy Apple Crisp

6 Granny Smith Apples, Peeled, Cored, and Sliced
1 Cup Water, or 1 TBS per ½ Pint Jar
1 White Cake Mix
1 Cup Packed Brown Sugar
1 tsp Ground Cinnamon
½ Cup Butter, Melted

Preheat oven to 350 degrees. Lightly grease a 9x19 inch
baking dish or 12 ½ pint jars. Arrange apples in an even
layer in bottom of baking dish or jars. Pour water over apples.
In a medium bowl, mix together cake mix, brown sugar, and
cinnamon. Stir in melted butter until ingredients are thoroughly
blended; mixture will be crumbly. Sprinkle mixture over apples.
Bake in preheated oven for 50 to 55 minutes. Serve with vanilla
ice cream.

Sunday, November 21, 2010

Creamy Pumpkin Pie

Creamy Pumpkin Pie

1 Pillsbury Refrigerated Roll Out Pie Crust
1 Cooking Pumpkin (the small ones) - need 15 oz. pure pumpkin puree
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon, plus more for serving
1 teaspoon pumpkin-pie spice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup heavy cream
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup granulated sugar


Pumpkin Puree: Cut pumpkin in half. Scoop out insides. Place pumpkins facing down on an aluminun covered cookie sheet. Bake in 350 degree oven for 30 - 45 minutes. Peel skin away and mash with a potato masher.

Cook pie crust according to directions. Let crust cool completely, and set aside.

Heat oven to 350 degrees.

Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.

Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

I also made these in half pint jars. Use both crusts, cut them into fourths. Butter the inside of the jars, pack the crust down into the jars. Bake as directed. Let cool. Scoop pie filling 3/4 of the way up. Bake for 45 minutes. Cool completely. Add whipped topping. Makes 8 pies in a jar.

Wednesday, March 31, 2010

Friendship Bread Starter, Care of, and Bread Recipe

To make starter...


* 1 (0.25 ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 1 cups all-purpose flour
* 1 cups white sugar
* 1 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the following instructions.

Instructions for Starter...

Day 1: Receive the starter

Day 2: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 3: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 4: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 5: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 6: Add 1 cup each flour, sugar and milk.

Day 7: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 8: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 9: Stir (if in a bowl) or mash the bag (if in a Ziploc)

Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers or Ziploc bags of 1 cup each for three of your friends. Keep one for yourself (if you want to start the process over ~ if not give all bags to friends) and give a bag to two friends with the instructions for Day 1 through Day 10 and the following recipe for baking the bread. A nice touch is to give them a few slices of the bread as well.

DO NOT use metal bowls or utensils as the metal does react with the batter.

To make bread...


Remaining starter after the 4 cups have been separated
2 cups of flour
1 3/4 cup sugar
2/3 cup milk
1 cup vegetable oil or 1/2 cup vegetable oil & 1/2 applesauce
3 large eggs
1 tsp vanilla
1 1/2 tsp baking powder
4 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
2 small pkg. instant vanilla pudding (you can use any pudding flavor and you can substitute sugar free)
1 cup chopped walnuts or pecans, optional (you can even try dried fruits, chocolate chips, etc.)

Preheat oven to 325 degrees. Add oil to bowl with remaining starter mixture along with eggs, milk, and vanilla extract. Stir until well combined; set aside.

In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.

In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon (if using other pudding flavors such as chocolate you may want to omit the cinnamon); sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

My favorites are to use the banana cream pudding, no nuts, no cinnamon and butterscotch pudding, no nuts, no cinnamon ~ YUMMY!

Tuesday, March 9, 2010

Dangerous Cake in a Mug

Just tried the vanilla one - Awesome! My students are going to make this tomorrow for one of their birthdays!

Dangerous Chocolate Cake in a Mug
4 TBS of flour
4 TBS of sugar
2 TBS of cocoa powder
1 TBS of Cornstarch mixed with 3 TBS water
3 TBS water
3TBS oil
1 TBS chocolate chips (optional)
1 dash vanilla

Required - 1 large coffee mug

Add dry ingredients to coffee mug and mix well. Add the Cornstarch mixture and mix well. Add water and oil and mix well. Add vanilla and chocolate chips. Put the mug in the microwave and cook on high for 3 minutes (1000 watts). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired.

Dangerous Vanilla Cake in a Mug
6 TBS of flour
4 TBS of sugar
1/8 tsp baking powder
1 TBS of Cornstarch mixed with 3 TBS water
3 TBS water
3TBS oil
1 dash vanilla extract or lemon (or whatever flavor you like)

Required - 1 large coffee mug

Add dry ingredients to coffee mug and mix well. Add the Cornstarch mixture and mix well. Add water and oil and extract mix well. Put the mug in the microwave and cook on high for 3 minutes (1000 watts). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired.

Saturday, March 6, 2010

Tropical Smoothie

3/4 c 2% milk
1 c Dole Tropical Gold Pineapple Chunks All Natural
1/2 c Yoplait Light Fat Free Vanilla Yogurt
1/2 c Minute Maid Light Orange Juice Beverage
1 Banana
3 TBS Coconut

Blend all ingredients in a mixer.

Makes 3 Servings @ 3 WW Points

Sunday, February 7, 2010

Chicken Enchiladas

Chicken Enchiladas

2 1/2 Frozen Boneless, Skinless Chicken Breast
1/2 packet Taco Seasoning Mix
1 cup Picante Sauce
8 Corn Tortillas
1/2 Can Enchilada Sauce
1 cup 2% Finely Shredded Colby & Monterey Jack Cheese

Cook chicken, taco seasoning, and picante sauce in a crockpot on low for 4 hours. Shred chicken with a fork. Set aside.

Spray skillet with cooking spray. Heat up tortillas until they can bend without tearing.Fill each tortilla with the chicken mixture. Roll and place in a baking dish. Top with Enchilada sauce and cheese. Cook in 350 oven until cheese is melted. Approximately 20 - 30 minutes. Serve with Spanish rice and Refried Black Beans. Delicious!

Serves 4 2 Enchiladas = 10 WW Points

Sunday, January 17, 2010

Simple Vegetable Soup

Simple Vegetable Soup

1 can corn
2 cans green beans
2 cans sliced new potatoes
2 cans slice carrots
1 lg (28 oz) whole peeled tomatoes
1 lb. hamburger meat, cooked and crumbled
2 TBS Italian Seasoning
Salt & Pepper to taste

Combine all ingredients in a large pot. Cook until heated through. Serve with rice or crackers. Enjoy!

8 Servings Only 4 WW Points

Saturday, January 9, 2010

Crock-pot Salsa Chicken

Crock-pot Salsa Chicken
(1/2 breast = 1 serving)

4 boneless, skinless chicken breast
1 cup salsa (I used homemade salsa)
1/2 pkg taco seasoning (I used 1/8 cup of Homemade Taco)
1 cup corn
2 cups black beans
8 whole wheat tortillas
1 cup shredded cheddar

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa over chicken. Cook on low for 6 to 8 hours. Add corn and black beans the last hour. Top with cheese. Serve with lettuce and wrap in a tortilla. You can also serve on 1 cup of rice for 9 WW points or omit the tortillas and serve on 1 cup of lettuce for 5 WW points.

Makes 8 Servings 7 Weight Watcher's Points

Taco Seasoning Mix

Taco Seasoning Mix
Fills a Pint Mason Jar (Enough Mix for Approx. 8 lbs of Meat)

1/2 cup Chili Powder
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cayenne Pepper
2 tsp Dried Oregano
4 tsp Paprika
5 TBS + 1 tsp Ground Cumin
2 TBS + 2 tsp Course Salt
3/4 cup Cornstarch

Mix all ingredients until thoroughly blended. Seal in an airtight container.

Use 1/4 c seasoning and 3/4 c water for each pound of meat.

Measurements for 1 lb of meat
1 tbs chili powder
1/4 tsp garlic powder or granulated
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp course salt

Tuesday, January 5, 2010

Shakin' Ice Cream

Shakin’ Ice Cream Recipe

1 Gallon size zip block bag
1 Quart size zip block bag
Ice cubes
6 Tablespoons Rock Salt
1 Cup Half and Half
1 Tablespoon Sugar
½ teaspoon Vanilla
3 small Dixie cups
Strawberry syrup
Chocolate syrup

Fill the gallon size bag ¼ full with ice. Add the Rock salt. Seal bag and set aside. Put the remaining ingredients in the smaller bag. Seal bag and place inside the larger bag of ice. Shake the bag for 10 minutes. When the mixture is firm, take out and spoon into three small cups. Add strawberry syrup to one of the cups and stir. Add chocolate syrup to one of the small cups and stir. Enjoy!


Flubber Recipe

Mix the following ingredients thoroughly:

•1 1/2 cups very warm water
•2 cups Elmer's glue
•Green food coloring

In a separate bowl, mix thoroughly:
•1 1/3 cups very warm water
•2 level teaspoons Borax

Mix the contents of the two bowls together kneading until it is fully combined. Discard any remaining liquid.

Snowflake Science

Crystal Snowflake

What You Need:

1 wide mouth jar
3 white pipe cleaners per snowflake
boiling water
borax (look in the laundry aisle for 20 Mule Team Borax Laundry Booster)
pencil or pen

Twist the 3 pipe cleaners together in the center to make a 6-sided figure (picture an X with a line through the middle). Trim as needed so that the snowflake will fit easily into the mouth of the jar. Fill the jar 3/4 full with boiling water. Add 3 tablespoons of Borax for every cup of water that is used. Stir until completely dissolved. It is ok if some of the Borax settles in the bottom of the jar. Tie the string to one of the ends of the snowflake and the other end of the string to the pencil. Dip the snowflake into the water making sure that the string is long enough to completely cover it with water. Rest the pencil across the top of the jar. Check to see that the snowflake floats freely not touching the sides or bottom of the jar. Let the jar rest, undisturbed overnight (at least 8 hrs). The result is a snowflake covered in shiny crystals!

Important: Adult supervision is needed when using boiling water and Borax. Please keep the Borax out of children's reach.