You'll need:
2 lbs of White Chocolate
2 lbs of Semi-sweet or Dark Chocolate
Crushed peppermint candies (about 1 cup- or more if you'd like)
Peppermint Extract
Line a cookie sheet with non-stick foil or wax paper (parchment is fine too). Bring a pot of water to a boil on your stove top. Set a heat proof bowl over the water (not in it- just hovering over the water to catch the steam. Kudos to you if you have a double boiler). Put your chocolate in the bowl and stir until melted. Spoon the melted chocolate onto your cookie sheet (Divide between two cookie sheets) and smooth with a spatula. Put it in the freezer to harden up while you prepare the next layer. Follow the same steps with the white chocolate, this time adding up to 2 teaspoons of peppermint extract (add one if you like a mild minty taste, two if you like a cool refreshing minty zing). Once your chocolate is melted, stir in your crushed peppermints (saving some to add to the top) pull out your cookie sheet from the freezer and spoon on top of the solid layer. Add the remaining crushed candies for embellishment then return the pan to the freezer to harden up. Once it's solid, you can gently drop the pan on your counter top and the bark will naturally fall into pieces. Store the finish product in a covered container in your fridge so that it stays solid and enjoy a piece or two whenever you'd like.
♥ A collection of recipes tried and true and ones yet to try ♥
Cucumber Punch
1 12 oz. can frozen limeade
3 liters of sprite
1 full bag of crushed ice
1 1/2 sliced cucumbers
Dissolve limeade with sprite
Add ice, add cucumbers
Kim's Apple Cider
2 c. sugar
1 quart water
2-4 cinnamon sticks
10-12 whole cloves
7-10 allspice berries
1 inch of a ginger root
1 can frozen orange juice
1 can frozen lemonade
1 gallon apple cider
1.) Mix sugar and water and bring to boil for five minutes.
2.) Remove from heat.
3.) Peel and cut ginger root up into small pieces.
4.) Add spices and let sit for one hour. If you have one of those tea things or cheese clothes, use that so removing the spices is easy.
5.) While the syrup cools, take one 12 oz. can of frozen orange juice and add two cans of water (not three as the directions on can tell you to).
6.) In the same container, add 6 oz. of the frozen lemonade concentrate and 1 ½ cans of water.
7.) Add juice mix and 1 gallon of apple cider to syrup. Mix and heat to desired temperature.
1 quart water
2-4 cinnamon sticks
10-12 whole cloves
7-10 allspice berries
1 inch of a ginger root
1 can frozen orange juice
1 can frozen lemonade
1 gallon apple cider
1.) Mix sugar and water and bring to boil for five minutes.
2.) Remove from heat.
3.) Peel and cut ginger root up into small pieces.
4.) Add spices and let sit for one hour. If you have one of those tea things or cheese clothes, use that so removing the spices is easy.
5.) While the syrup cools, take one 12 oz. can of frozen orange juice and add two cans of water (not three as the directions on can tell you to).
6.) In the same container, add 6 oz. of the frozen lemonade concentrate and 1 ½ cans of water.
7.) Add juice mix and 1 gallon of apple cider to syrup. Mix and heat to desired temperature.
Bryn's Butternut Squash Soup
2 lbs of butternut squash peeled and seeded
1 green bell pepper
1 onion cut into 12 wedges
6 large cloves of garlic peeled
1/2 tsp salt
1/4 tsp black pepper
1 1/4 tsp oregano
1 tsp ground cumin
1/2 tsp cinnamon
5 cups water
1 can chickpeas
1 can diced tomatoes
1 can corn
1 pinch dried pepper flakes
1/2 cup chopped fresh cilantro or 2 tbsp of dried cilantro
8 cubes of chicken base
Heat oven to 425. Cut squash into 1" chunks. Put fresh vegetables and garlic on foiled, sprayed cookie sheet. Arrange so it is in one layer. Roast in oven 35 minutes turning halfway through. Roast until lightly brown and tender. Combine all ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. This is a very low calorie meal. Serving size is 8 people. This soup can be used in a diet as a body cleanse.
1 green bell pepper
1 onion cut into 12 wedges
6 large cloves of garlic peeled
1/2 tsp salt
1/4 tsp black pepper
1 1/4 tsp oregano
1 tsp ground cumin
1/2 tsp cinnamon
5 cups water
1 can chickpeas
1 can diced tomatoes
1 can corn
1 pinch dried pepper flakes
1/2 cup chopped fresh cilantro or 2 tbsp of dried cilantro
8 cubes of chicken base
Heat oven to 425. Cut squash into 1" chunks. Put fresh vegetables and garlic on foiled, sprayed cookie sheet. Arrange so it is in one layer. Roast in oven 35 minutes turning halfway through. Roast until lightly brown and tender. Combine all ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. This is a very low calorie meal. Serving size is 8 people. This soup can be used in a diet as a body cleanse.
Thai Chicken Wraps
3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salad:
1/2 seedless English cucumber, peeled, halved lengthwise and sliced on an angle
2 cups fresh bean sprouts
3 scallions
12 leaves basil
3 tablespoons fresh mint
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar
Salt to taste
Sauce:
1/4 cup chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 12-inch tortillas
1.) Grill chicken (tossed in first 2 ingredients)
2.) Make salad
3.) Make sauce
4.) Slice chicken, toss with salad
5.) Heat tortillas
6.) Pile chicken/salad and drizzle liberally with sauce before wrapping
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salad:
1/2 seedless English cucumber, peeled, halved lengthwise and sliced on an angle
2 cups fresh bean sprouts
3 scallions
12 leaves basil
3 tablespoons fresh mint
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar
Salt to taste
Sauce:
1/4 cup chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 12-inch tortillas
1.) Grill chicken (tossed in first 2 ingredients)
2.) Make salad
3.) Make sauce
4.) Slice chicken, toss with salad
5.) Heat tortillas
6.) Pile chicken/salad and drizzle liberally with sauce before wrapping
Rhubarb-Strawberry Tart with Crisp Oat Topping
For the crust:
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
No-Bake Chocolate and Peanut Butter Oatmeal Bars
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
Ghiradelli's Chocolate Chip Cookie Recipe
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
Bruce's favorite: Mrs. Dudley's Coconut Oatmeal Cookies
Mix together:
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
Jeni's LSU Game Snacks
Bacon Wrapped Jalapeno Thingies
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
Jeni's Carrot Cake Supreme
Cake:
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Jeni's Pretzel Salad
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Pineapple Upside-Down Cake
1/2 cup butter
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Two-Tone Fudge
1 1/2 teaspoons butter- For buttering aluminum foil lined 9 inch square pan
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
Triple-Chocolate Peppermint Trifle
For the cake:
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the syrup:
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva
For the Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the pudding:
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For serving:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
1/4 cup chopped peppermint candies or candy canes
Preheat the oven to 350. Make the cake: Coat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat and set aside. Whisk flour, cocoa, baking powder and salt in a bowl. Putt eggs into the bowl of an electric mixer fitted with whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow steady stream. Add flour mixture and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice water bath, set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups ream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread 1/3 of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with whipped cream and sprinkle with candies.
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the syrup:
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva
For the Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the pudding:
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For serving:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
1/4 cup chopped peppermint candies or candy canes
Preheat the oven to 350. Make the cake: Coat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat and set aside. Whisk flour, cocoa, baking powder and salt in a bowl. Putt eggs into the bowl of an electric mixer fitted with whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow steady stream. Add flour mixture and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice water bath, set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups ream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread 1/3 of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with whipped cream and sprinkle with candies.
Sweet Potatoes with Carmalized Apples
6 sweet potatoes
1 teaspoon salt
3 Granny Smith apples peeled and cored
1 tablespoon lemon juice
9 tablespoons unsalted butter plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
1.) Heat oven to 425. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and and place flesh in a medium bowl; add salt, and mash with fork.
2.) Meanwhile, slice apples into 1/8 inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.) In a medium skillet, melt 3 tablespoons butter over medium high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute per each side. As they finish cooking, transfer to a plate and set aside.
4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3 quart oven proof casserole. Arrange apple slices over potatoes; set aside.
5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over apples and cover with aluminum foil.
6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
1 teaspoon salt
3 Granny Smith apples peeled and cored
1 tablespoon lemon juice
9 tablespoons unsalted butter plus more for pan
6 tablespoons heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice
1.) Heat oven to 425. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and and place flesh in a medium bowl; add salt, and mash with fork.
2.) Meanwhile, slice apples into 1/8 inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.) In a medium skillet, melt 3 tablespoons butter over medium high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute per each side. As they finish cooking, transfer to a plate and set aside.
4.) In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3 quart oven proof casserole. Arrange apple slices over potatoes; set aside.
5.) In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over apples and cover with aluminum foil.
6.) Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
Classic Deviled Eggs
6 large hard boiled eggs
3 tablespoons mayo or miracle whip
1 tablespoon sugar
1 teaspoon mustard (any variation)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Paprika
Boil eggs for 12 minutes. Chill eggs and remove shells. Halve eggs and remove yolks. Mix remaining ingredients with yolks and stuff egg halves. Sprinkle with paprika.
3 tablespoons mayo or miracle whip
1 tablespoon sugar
1 teaspoon mustard (any variation)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Paprika
Boil eggs for 12 minutes. Chill eggs and remove shells. Halve eggs and remove yolks. Mix remaining ingredients with yolks and stuff egg halves. Sprinkle with paprika.
Banana Bread
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon groung cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1 1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil
Mix together dry ingredients then make a well and put in liquid. Put streusel topping on last.
Streusel Topping:
1/4 cup brown sugar
3 tablespoons flour
Cut in 2 tablespoons butter
Sprinkle onto bread batter and bake at 350 for 55 minutes or until done.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon groung cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1 1/2 cups mashed banana (5 medium)
1 cup sugar
1/2 cup cooking oil
Mix together dry ingredients then make a well and put in liquid. Put streusel topping on last.
Streusel Topping:
1/4 cup brown sugar
3 tablespoons flour
Cut in 2 tablespoons butter
Sprinkle onto bread batter and bake at 350 for 55 minutes or until done.
7 Layer Bean Dip
1 jar of Desert Pepper Trading Company Black Bean Dip or like product
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
No Bake Granola Bars
1/2 cup brown sugar
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
1 1/4 cup rolled oats
1 1/2 cup rice cereal
1 cup raisins
1/2 cup coconut
1/2 cup sunflower seeds
Bring brown sugar and corn syrup to a boil. Stir in peanut butter and vanilla. Add remaining ingredients. Cut into bars.
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
1 1/4 cup rolled oats
1 1/2 cup rice cereal
1 cup raisins
1/2 cup coconut
1/2 cup sunflower seeds
Bring brown sugar and corn syrup to a boil. Stir in peanut butter and vanilla. Add remaining ingredients. Cut into bars.
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