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Puffed Corn

2 cubes Butter
1 C Sugar
1 C. Corn Syrup
1/2 bag Mini Marshmallows
1 tsp. Vanilla Extract
1 tsp. Coconut Extract
2 bags Puffed Butter Corn
Slivered Almonds

Using a medium sized cooking pan, heat the butter, sugar, corn syrup and marshmallows and bring to boil.  Boil to soft ball stage.  Take off heat, add vanilla and coconut extract.  Pout over puffed corn and top with slivered almonds.

Ramen Cabbage Salad

1 (16 oz) Bag Cole Slaw Mix
2 pkg. Oriental Ramen Noodles (Broken up and toasted, save the seasoning packets)
1 C. Sliced Almonds (Toasted)
5 stalks, Green Onion (Sliced)
1/2 C. Sugar
3/4 C. Oil
1/3 C. Vinegar
Seasoning packets from Ramen

Combine the Sugar, Vinegar, Oil and season packets together to make a dressing.  Mix the Cole Slaw Mix, Green Onions, Toasted Almond Slices and Toasted Ramen noodles together.  Pour the dressing over and coat the salad.  Serve.


Oreo Salad

1 (5.1 oz) box Vanilla instant pudding
3 C. Cold Milk
16 oz. Whipping Cream
1 pkg. double stuffed Oreos, crushed

Mix the pudding and milk together, let set for 5 minutes.  Mix in the whipping cream and crushed oreos.

No Bake Chocolate Chip Coconut Cookies

1 1/2 C. Butter (softened)
3 C. Oatmeal
6 oz. Mini Chocolate Chips
3 1/3 C. Powdered Sugar
1 1/2 C. Coconut Flakes
1 tsp. Vanilla

Mix all ingredients in a large bowl.  Mix by hand, you will really need to work the butter into the other ingredients.  Roll into balls.  Let set.

No Bake Cheese Cake

1 can Sweetened Condensed Milk
1 (8 oz) Tub of Cool Whip
1/3 C. Lemon Juice
1 (8 oz) pkg Cream Cheese, room temp
1 Graham Cracker Crust

Beat cream cheese in mixer, add milk, cool whip and then lemon juice.  Mix for 2 minutes.  Pour mixture into pie crust.  Chill for about an hour and a half.

Oatmeal Cake with Coconut Pecan Frosting

1/2 C. Quick Oats
3/4 C. Boiling Water
1/2 C. Sugar
1/2 C. Brown Sugar
2/3 C. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 Egg
1/4 C. Shortening

3 Tbsp. Melted Butter
1/3 C. Brown Sugar
1/2 C. Coconut
1/2 C. Pecans, chopped
2 Tbsp. Milk
1/2 tsp. Vanilla

Cake: Mix oatmeal with Boiling water.  Stir. Cover.  Mix remaining ingredients then stir in the oatmeal mix.  Pour batter into a greased and floured 9x9 pan.  Bake at 350 for 23-25 minutes.
When cake is baked, cover with Frosting.

Frosting:  combine all ingredients, mix well.  Spread over cake.  Broil in oven until coconut browns.  Let cool before serving.


Lemon Cloud Cake

1 (18.25 oz.) box French Vanilla Cake Mix
ingredients needed to make cake (eggs, oil and water)
1 (15.75 oz.) can lemon pie filling
1 tub lemon flavored frosting
1 ( 8oz.) tub whipped topping, thawed

Preheat oven to 350F degrees  Spray a 9x13 baking dish with nonstick cooking spray.  Prepare cake mix as directed on the back of the box.  Pour batter into baking dish.  Place spoonfuls of lemon pie filling all over the batter.  Take a knife and swirl it all around to help evenly distribute it better (like when making a marble cake.)  Bake at 350F for about 35-40 minutes.  Until it springs back to the touch and isn't jiggly in the center.  Let cake cool completely..  In a bowl, combine lemon flavored frosting with whipped topping.  Mix until thoroughly combined.  Spread frosting over cooled cake.  Refrigerate until chilled and keep any leftovers refrigerated.

Cake Doughnuts

2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Spray doughnuts pan with cooking spray or grease lightly.  In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt.  In a small bowl, combine egg, milk, melted butter, and vanilla. Wisk together until well combined.  Stir wet mixture into dry mixture until just combined.  Spoon batter into baking pans and fill each one to 3/4 full.  Bake for 17 minutes or until toothpick comes out easily.  Let cool for 5 minutes and the place doughnuts on a cooling rack.


Soft Sugar Cookies and Frosting

3-1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 egg
1-1/2 teaspoon lemon extract
1/2 cup sour cream
8 oz cream cheese
5 tablespoons soft butter
2 teaspoons vanilla
3-1/2 cups powdered sugar

Preheat your oven to 375 degrees. Line two baking sheets with parchment and set aside.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside.  Cream the butter, shortening, and sugar until light. Stir in the egg, extract, sour cream, and dry ingredients.
Turn the dough onto a lightly floured surface and roll 1/4 inch thick. Cut using your desired shape. Place on the baking tray and cook for ten minutes or until the edges are just lightly browning.  Mix all of the ingredients for frosting until you reach your desired consistency, spread on Cookie.

Peanut Butter Cookie Surprise

1/2 cup butter, softened
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1teaspoon vanilla
1 tablespoon milk
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
About 22 Snickers Minis, unwrapped

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.  Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.  Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2” apart. Use a fork to make a small criss-cross pattern on the top. They won’t flatten because of the Snickers, but they’ll have the pattern.  Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

Cinnamon Roll Cookies

1 pouch  sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup all-purpose flour
1 egg
1 tablespoon butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup powdered sugar
1 tablespoon milk

In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.  In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.  Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.  Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.  In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.


Loaded Baked Potato Casserole

4 russet potatoes, cubed
4 chicken breasts, uncooked and cubed
1 cup bacon, cooked and crumbled
1 and ½ cups cheddar
4 green onions, sliced
2 tablespoons butter, sliced
Salt & pepper

Preheat oven to 350 degrees.  Place potatoes in a 9x13 baking dish. Drizzle with olive oil and season with salt. Stir to coat potatoes. Mix in bacon, raw chicken, and cheddar.  Lay butter slices over casserole. Season with salt & pepper.  Cover with aluminum foil and bake for 60 minutes. Remove foil and bake for 15 more minutes.  Top with green onion.


Creamy Chocolate Pancake Syrup

1/2 C butter
¾ cup chocolate milk (full-fat version)
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda

In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, chocolate milk, and sugar. Bring to a boil, stirring continuously.  Remove from heat and whisk in vanilla and soda (it will foam)  Serve over hot pancakes or waffles.

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on a baking sheet.  Bake at 350° for 8 to 10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.  Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.  Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed.

Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at high 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at high 15 seconds or until warm

Italian Cream Cake

1 box white cake mix
3 1⁄2 oz package instant vanilla pudding
1 1⁄2 cup water
4 egg
1⁄2 cup canola oil
1 cup chopped pecans, or walnuts, etc.
2 cup flaked coconut
3 tbsp butter, softened
6 oz cream cheese, softened
1 tbsp (up to 2) cream
2 1⁄2 cup powdered sugar
1 1⁄2 cup flaked coconut

Preheat oven to 350 degrees.  In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.  With electric mixer, beat for 2 minutes at medium speed.  Fold in the chopped nuts and coconut.  Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.  Bake for 45 minutes or until toothpick inserted off center comes out clean.  Cool completely before frosting.  In a medium sized mixer bowl, blend the butter and cream cheese.  Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.

Grasshopper Poke Cake

1 chocolate cake mix + water, oil, eggs as listed on the box
1 - 14.5 oz can sweetened condensed milk
1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
1 - 16 oz container cool whip (I like lite)
1 Duncan Hines Mint flavor packet
1 cup Andes Mint chips

Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.  Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour the can of sweetened condensed milk over the cake, trying to fill the holes.  Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.  In a large bowl, whisk together the mint packet and the cool whip. Spread the whipped topping over the fudge layer.  Crumble the remaining cookie crumbs over top of the cool whip. Sprinkle the Andes Mint chips over top.  Refrigerate and chill for at least 4 hours (overnight is best).  Cut and serve. Serves 12-15.

Copy Cat Krispy Kreme Doughnut

1 1/4 cups boiling water, warm
1 tablespoon active dry yeast
1/4 cup honey
3 cups flour
1 1/2 tablespoons non fat dry milk
1/2 tablespoon salt
4 sifted cups powdered sugar
1/4 cup milk
4 cups vegetable oil

Pour the warm water into the bowl of your stand mixer.  Sprinkle the yeast evenly over the water.  Drizzle the honey over the yeast. Let rest for 5-10 minutes until yeast is very foamy.  Add the flour, dry milk, and salt to the bowl. Knead with the dough hook on a low speed. Once the dough starts to form, allow the hook to continue to knead for another 5-6 minutes until the dough is elastic and no longer sticky.  Cover the bowl and let dough rise until doubled in size. Punch down the dough and move it to a floured workspace like the kitchen table. Roll out the dough to about 1/4 inch thickness.
Cut out the doughnuts, and be sure to cut a small hole in the middle.  Cover and let the dough rise once more for about 10 minutes. Meanwhile, prepare the oil. You need about 2 inches of oil in a pot. Or more, depending on the size of your pot and the amount of doughnuts you will cook at the same time. (I never do more then 2 or 3 at a time.) Heat the oil over medium-high heat. It's ready when water droplets make it slightly sizzle.  Gently place each doughnut in the oil. Once you see brown begin to creep up the side of the doughnuts, flip them (this should happen pretty quickly, it won't take more than a minute, especially as the oil continues to get hotter).  Remove the doughnuts to a wire rack over paper towels to let dry and cool slightly.  Whisk together the powdered sugar and milk. Add 1-2 tablespoons of additional milk if the glaze is too thick for dipping.  Thoroughly dip each doughnut in the glaze, top and bottom. Place back on the wire rack to allow excess glaze to drip off.


Copy Cat Chipotle's Steak Burrito

1 (2-ounce) package dried ancho chiles
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 steaks

Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except steak in food processor. Puree until smooth.  Spread mixture over steaks and refrigerate at least one hour, up to 24 hours.  Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt steak to taste. Grill about 4 minutes per side, depending upon thickness, until done.

Chipotle Lime Rice
1 teaspoon vegetable oil or 1 teaspoon butter
2/3 cup white rice
1 lime, juiced
1 cup water
1/2 teaspoon salt
2 teaspoons fresh cilantro

In a heavy saucepan, heat oil or butter over low heat until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil.  At boiling, cover and turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add in the cilantro and fluff rice with a fork.

Combine steak and rice with black beans, pico de gallo, shredded lettuce, cheese, and sour cream and roll up in giant flour tortilla.

Copy Cat Taco Time Crisp Bean Burrito

5- 6 inch flour tortillas
1 (16 ounce) can refried beans
1 cup sharp cheddar cheese, shredded
1 cup vegetable oil

Heat the oil in a 12-inch skillet over medium heat. Preheat oven to 400 degrees F.  Lay tortillas out on a flat surface. Spread 1/3 cup refried beans onto the center of the tortilla. Sprinkle with 2-3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.  Lay 2 burritos into the skillet and fry for 30 seconds or so until golden brown. Flip onto other side and fry another 30 seconds. Lay fried burritos onto a paper-towel lined plate. Repeat frying process with all burritos.  Place fried burritos onto a cookie sheet. Place in the preheated oven and bake for 5-10 minutes.


1 cup warm water
3 cups of bread flour
2 TBS white sugar
1 1/2 tsp. salt
2 1/4 tsp active dry yeast
3 TBS sugar
1 TSP cornmeal
1 egg white
Toppings (optional) - shredded asiago cheese, dried onion flakes, course salt, poppy seeds,cinnamon sugar...

Add the first 5 ingredients to Bread Maker in the order listed, by manufacturer. Set on Dough Cycle. When complete, place dough on a lightly floured surface. Shape into 8-10 balls, flatten them, and then poke hole in the middle. (Make it big, because dough will rise.) Cover bagels with a clean dish towel, and let rise, about 30-60 minutes. Meanwhile, bring a large pot of water to boil. Dissolve 3 TBS of sugar in boiling water. Sprinkle an ungreased cookie sheet with cornmeal. Heat oven to 375.
Transfer bagels to boiling water. Boil for 1 minute, turning halfway through. Remove bagels and place on dish towel to drain.   Arrange boiled bagels on baking sheet. Glaze top with egg white.  (Here is where you will add the toppings if you want them on your bagel...)  Bake at 375 for 20 minutes.