Picture to come
Homemade Oreo Cookies (Big Batch)
2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla
Frosting:8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla
Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.
Thursday, October 7, 2010
Bavarian Apple Torte
(pictures to come)
Crust:
12 tablespoons (3/4 cup) butter, softened to room temperature
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon pure vanilla extract
Filling:
2 packages (8-ounce each) cream cheese, softened to room temperature
1/4 cup granulated white sugar
2 large eggs
3/4 teaspoon pure vanilla extract
Topping:
3 cups peeled, thinly sliced Granny Smith Apples (about 3-4 apples)
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees.
In a medium bowl, combine the first four crust ingredients. Press the mixture into the bottom of a 9- or 10-inch springform pan.
In another medium bowl, beat the cream cheese and sugar together until well blended. Add the eggs and vanilla; mix well. Pour over crust and smooth the creamy layer to the edges.
Combine the topping ingredients and mix well. Spoon the coated apples over the cream cheese layer, taking care to even out the apple layer as much as possible.
Place the springform pan on a larger baking sheet and bake the torte for 60-70 minutes, until the center is set. I gently pressed on the middle of the torte (on top of the apples) to check for doneness. When there is not a lot of "give" and the center seems mostly firm, it is finished baking. Keep in mind it will continue to set up a bit as it cools. Cool completely, cut into slices and serve.
12 tablespoons (3/4 cup) butter, softened to room temperature
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon pure vanilla extract
Filling:
2 packages (8-ounce each) cream cheese, softened to room temperature
1/4 cup granulated white sugar
2 large eggs
3/4 teaspoon pure vanilla extract
Topping:
3 cups peeled, thinly sliced Granny Smith Apples (about 3-4 apples)
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees.
In a medium bowl, combine the first four crust ingredients. Press the mixture into the bottom of a 9- or 10-inch springform pan.
In another medium bowl, beat the cream cheese and sugar together until well blended. Add the eggs and vanilla; mix well. Pour over crust and smooth the creamy layer to the edges.
Combine the topping ingredients and mix well. Spoon the coated apples over the cream cheese layer, taking care to even out the apple layer as much as possible.
Place the springform pan on a larger baking sheet and bake the torte for 60-70 minutes, until the center is set. I gently pressed on the middle of the torte (on top of the apples) to check for doneness. When there is not a lot of "give" and the center seems mostly firm, it is finished baking. Keep in mind it will continue to set up a bit as it cools. Cool completely, cut into slices and serve.
Sunday, August 1, 2010
Coconut Almond Bread
YUM!!! It is SOOO good. Just ignore the fact that it has Shortening in it and you'll be good!!! YUM YUM YUM.
2 eggs
1 cup sugar
½ cup shortening
1 tsp. coconut extract
½ c. buttermilk
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1½ c. flour
½ c. coconut
½ c. chopped almonds
Topping:
½ c. sugar
¼ c. water
1 Tbsp. butter
1 tsp. almond extract
Beat eggs, sugar, shortening, and extract together. Slowly mix in buttermilk and dry ingredients. Pour into a bread pan coated in cooking spray. Bake for 60 to 70 minutes at 325 degrees until knife comes out clean. While baking boil sugar and water for a few minutes. Remove from heat and add butter and extract. Pour over cooked bread and let set for two hours before removing from pan.
Friday, December 25, 2009
Bisquick Sausage and Cheese balls
I know these don't look all that amazing but they are one of my favorite holiday foods.I don't miss a single Christmas without making them!
I've been eating these at Christmas time since I can remember. I'm so excited to eat them in the morning!!
YUM
BISQUICK SAUSAGE & CHEESE BALLS
1 lb ground breakfast sausage
2 cups Bisquick
2 cups cheddar cheese
Preheat oven to 350 degrees. In large bowl, mix together all the ingredients. Form into 1 inch balls. Place baking sheet, about 1/2 inch apart.When baking sheet is full, place in oven. Bake for 20 minutes
I've never tried eating them with any sauces but I just might try them with my ranch dressing this time. Just to be extra naughty before next week!
Homemade Ranch Dressing
I will NEVER I repeat NEVER ever buy Ranch dressing from the grocery store ever again. I've always really liked Ranch but always hated the store bought bottled kind. I found this recipe and I could eat it by the spoonfuls its that good.
Its a shame I am going to start eating alot healthier in the new year because this stuff is really good.
2 c. mayo
2 c. buttermilk
1/2 Tbsp. pepper (or to taste) We really like to use fresh ground pepper, I find it adds better flavor
1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. "Accent" OR "Spike" seasoning (Spike has no added MSG, the only place i've found it around here is Winco)
1 Tbps. salt
2-3 Tbsp. of sour cream if you'd like it thicker.
Mix all ingredients together well and chill for at least 2 hours.
** My notes
This makes alot unless you are having a party you might just want to half the recipe. Although buttermilk by itself freezes well, freezing the ranch after its made turns out grainy after its thawed so I do not recommend freezing the ranch.
I don't mind the ranch being runny but, some people do. I normally add sour cream to it to thicken it up and it never seems to alter the taste at all.
Its a shame I am going to start eating alot healthier in the new year because this stuff is really good.
2 c. mayo
2 c. buttermilk
1/2 Tbsp. pepper (or to taste) We really like to use fresh ground pepper, I find it adds better flavor
1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. "Accent" OR "Spike" seasoning (Spike has no added MSG, the only place i've found it around here is Winco)
1 Tbps. salt
2-3 Tbsp. of sour cream if you'd like it thicker.
Mix all ingredients together well and chill for at least 2 hours.
** My notes
This makes alot unless you are having a party you might just want to half the recipe. Although buttermilk by itself freezes well, freezing the ranch after its made turns out grainy after its thawed so I do not recommend freezing the ranch.
I don't mind the ranch being runny but, some people do. I normally add sour cream to it to thicken it up and it never seems to alter the taste at all.
Thursday, December 17, 2009
Cherry Cheesecake Cookies
These cookies are delicious!!!!!!!!!! I really don't enjoy cookies very much. Thats why you probably won't see many recipes on here for them nor will you ever recieve many from me as a gift. I wasn't to impressed when I first made them but after they cooled they were SO good! I mean REALLY REALLY good! If you don't like Cherry then you can substitute anything such as Strawberry or even blueberry. I ran out of the cherry so I finished off the batch with jam in the middle and they still turned out great!
Check my notes at the bottom for some addition tips.
Makes about 2 dozen cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Notes
I find that these cookies taste better after cooling. You can store them in the refrigarator and they are espcecially good chilled!
It is important to chill the dough so that while you are rolling the balls they stay in tact.
Don't make the balls to large or they will be difficult to eat without crumbling.
I also found the dough to be just as tasty as the actual cookie!
Thursday, December 3, 2009
Cream Cheese Chicken Soup
I know, its the greatest picture EVER lol but you get the idea.
On a day like today where the high didn't get past the mid 20's I really felt like eating soup! I've been wanting to try this recipe but Richard kept turning down the idea saying it didn't sound good. Tonight, I made it anyway! I love homemade chicken soup and I love anything with cream cheese so this was the perfect recipe for me!
We all really like it and So did Phoenix although it ended up everyone including my hair he seemed to really enjoy it!
Cream Cheese Chicken Soup
1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced or shredded
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced (if you don't like alot of potatoes in your soup i'd use maybe 2 because with 4-5 it ends up being more like a chicken cream cheese potato soup)
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (you can also use the 1/3 less fat cream cheese to make it healthier!), softened at room temperature
Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Add cooked chicken and heat through. Season with salt and pepper. You may need more salt depending on what kind of chicken broth you used.
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