Sunday, December 21, 2008
Friday, December 19, 2008
Chocolate Oatmeal Cookies (No Bake cookies)
Chocolate Oatmeal Cookies (No Bake cookies)
1/2 c milk
2 cups sugar
1 stick butter
3 Tbsp Cocoa
1/2 c peanut butter
3 cups oats (quick cooking)
Bring first 3 ingred. to a boil for 1 min. Add last 3 ingred., Stir well Drop by spoonfuls on wax paper. I add the oats in 2 or 3 increments because sometimes 3 cups is too much. If they get to thick you can add a little milk at the end, if they are to thin you can add more oats.
1/2 c milk
2 cups sugar
1 stick butter
3 Tbsp Cocoa
1/2 c peanut butter
3 cups oats (quick cooking)
Bring first 3 ingred. to a boil for 1 min. Add last 3 ingred., Stir well Drop by spoonfuls on wax paper. I add the oats in 2 or 3 increments because sometimes 3 cups is too much. If they get to thick you can add a little milk at the end, if they are to thin you can add more oats.
Russian Tea Cakes
Russian Tea Cakes
19 min 10 min prep
SERVES 48
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar
Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
19 min 10 min prep
SERVES 48
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar
Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
Poppin' Fresh® Stained Glass Cookies
I made these too. They are so pretty - I used Jolly Rancher candy:
Poppin' Fresh® Stained Glass Cookies
Children can help cut out and decorate these cookie masterpieces!
Prep Time: 1 Hr 30 Min
Total Time: 1 Hr 30 Min
Makes: 3 1/2 dozen cookies
User Rating:
INGREDIENTS:
Parchment paper or foil
12 pieces (about 2 oz) clear hard fruit candies, unwrapped
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, well chilled
1/4 cup all-purpose flour
1 drinking straw
Assortment of colored frosting, colored sugar or sprinkles, if desired
6 to 8 yards of ribbon
DIRECTIONS:
1.
Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
2.
Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 2-inch cookie cutter. With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2-inch frame.
3.
On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
4.
Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With drinking straw, make hole in top of each cookie. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
5.
Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
6.
Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.
High Altitude (3500-6500 ft): No change.
Poppin' Fresh® Stained Glass Cookies
Children can help cut out and decorate these cookie masterpieces!
Prep Time: 1 Hr 30 Min
Total Time: 1 Hr 30 Min
Makes: 3 1/2 dozen cookies
User Rating:
INGREDIENTS:
Parchment paper or foil
12 pieces (about 2 oz) clear hard fruit candies, unwrapped
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, well chilled
1/4 cup all-purpose flour
1 drinking straw
Assortment of colored frosting, colored sugar or sprinkles, if desired
6 to 8 yards of ribbon
DIRECTIONS:
1.
Heat oven to 350°F. Line cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) Place 3 to 4 candies of the same color in small plastic bag; seal bag. With hammer or flat side of meat mallet, gently pound to crush candy. Repeat with remaining candies, using several different colors.
2.
Remove half of dough from wrapper; refrigerate remaining dough until needed. Coat sides of half roll of dough with 2 tablespoons of the flour. Roll out dough until 1/8 inch thick, using additional flour as needed to prevent sticking. Cut out dough with floured 2-inch cookie cutter. With smaller cookie cutter or sharp knife, cut out center of cookie, leaving about 1/2-inch frame.
3.
On separate ungreased cookie sheet, place small center cutouts. Bake 4 to 6 minutes or until light golden brown.
4.
Gently brush excess flour from cut-out cookies. On paper-lined cookie sheets, place cut-out shapes 2 inches apart, using pancake turner. With drinking straw, make hole in top of each cookie. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cookies.)
5.
Bake 5 to 9 minutes or until edges of cookies are light golden brown and candy is melted and fills center of cookie. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Reshape holes for ribbon, if necessary. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes. Repeat with remaining half of dough and candy.
6.
Frost and decorate cookies. Cut ribbon into 9 to 12-inch lengths. Insert piece of ribbon through hole of each cookie; tie in knot or bow.
High Altitude (3500-6500 ft): No change.
Chunky Chocolate Cookies
Chunky Chocolate Cookies
They're easy, but spectacular! A simple drop cookie is bursting with chocolate flavor.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 20 cookies
User Rating:
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 tablespoons unsweetened baking cocoa
1 cup semisweet chocolate chunks
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS:
1.
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa, chocolate chunks, chocolate chips and pecans until well blended. On ungreased cookie sheets, drop dough by well-rounded tablespoonfuls 2 inches apart.
2.
Bake 8 to 11 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
They're easy, but spectacular! A simple drop cookie is bursting with chocolate flavor.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 20 cookies
User Rating:
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 tablespoons unsweetened baking cocoa
1 cup semisweet chocolate chunks
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS:
1.
Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa, chocolate chunks, chocolate chips and pecans until well blended. On ungreased cookie sheets, drop dough by well-rounded tablespoonfuls 2 inches apart.
2.
Bake 8 to 11 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
Cinnamon-Toffee Pecan Cookies
Cinnamon-Toffee Pecan Cookies
Sugar cookie dough gets all spiced up for some nutty drop cookies.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 2 dozen cookies
User Rating:
Jennifer MeyerElmwood Park, IL
Bake-Off® Contest 39, 2000
INGREDIENTS:
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
2
teaspoons vanilla
3/4
cup chopped pecans
1/2
cup toffee bits
DIRECTIONS:
1.
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
2.
Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): No change.
Sugar cookie dough gets all spiced up for some nutty drop cookies.
Prep Time: 50 Min
Total Time: 50 Min
Makes: 2 dozen cookies
User Rating:
Jennifer MeyerElmwood Park, IL
Bake-Off® Contest 39, 2000
INGREDIENTS:
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
2
teaspoons vanilla
3/4
cup chopped pecans
1/2
cup toffee bits
DIRECTIONS:
1.
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, break up cookie dough. Stir or knead in cinnamon, nutmeg and vanilla until well blended. Stir or knead in pecans and toffee bits. On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
2.
Bake 11 to 14 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): No change.
snowball cookies
Snowball Cookies
Ingredients:
1 1/3 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup chopped pecans (optional)
Powdered sugar for dusting
Directions:PREHEAT oven to 325º F.
COMBINE cookie dough and flour in medium mixing bowl. Stir morsels and pecans into cookie dough. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets.
BAKE for 18 to 20 minutes until light brown. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired.
TIP:• Dough can be made in advance, shaped into cookies and refrigerated until ready for baking.• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. • Recipe can easily be doubled or tripled for a larger batch.
Ingredients:
1 1/3 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup chopped pecans (optional)
Powdered sugar for dusting
Directions:PREHEAT oven to 325º F.
COMBINE cookie dough and flour in medium mixing bowl. Stir morsels and pecans into cookie dough. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets.
BAKE for 18 to 20 minutes until light brown. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired.
TIP:• Dough can be made in advance, shaped into cookies and refrigerated until ready for baking.• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. • Recipe can easily be doubled or tripled for a larger batch.
Saturday, November 22, 2008
dessert: rhubarb cake
Here's a REALLY good rhubarb cake recipe that I got from my SIL. I'm not sure where she got the recipe, though. This cake is SOOOO yummy! I froze rhubarb this summer so I could make the cake any time of the year.
Rhubarb Cake
Ingredients:
1 ½ cups brown sugar1 egg or egg substitute1 tsp. vanilla½ cup butter, margarine, or unsweetened applesauce2 cups all-purpose flour1 tsp. baking powder1 tsp. baking soda ½ tsp. salt1 cup "sour milk "1-1/2 cups diced rhubarb, rinsedTopping:½ cup brown sugar1 tsp. cinnamonDirections:Preheat the oven to 350ºF and grease a baking pan with butter or vegetable oil (approx. 8x12)
Prepare the "sour milk" by adding 2 tbs. vinegar or lemon juice and milk (or non-dairy substitute) to measure out to 1 cup, let sit up to 5 minutes
Cream together egg (or substitute), brown sugar, and vanilla in a large bowl.
Beat in butter or other ingredient used.
In a separate medium bowl, combine flour, baking soda, baking powder, and salt.
Add the dry mixture and the "sour milk" alternately to the sugar mixture.
Fold the chopped Rhubarb into the mixture.
Pour into baking pan.
Mix the ½ cup brown sugar with 1 tsp. cinnamon and spread atop the unbaked cake.
Bake at 350ºC for 40 minutes or until the cake becomes a nice golden brown
Rhubarb Cake
Ingredients:
1 ½ cups brown sugar1 egg or egg substitute1 tsp. vanilla½ cup butter, margarine, or unsweetened applesauce2 cups all-purpose flour1 tsp. baking powder1 tsp. baking soda ½ tsp. salt1 cup "sour milk "1-1/2 cups diced rhubarb, rinsedTopping:½ cup brown sugar1 tsp. cinnamonDirections:Preheat the oven to 350ºF and grease a baking pan with butter or vegetable oil (approx. 8x12)
Prepare the "sour milk" by adding 2 tbs. vinegar or lemon juice and milk (or non-dairy substitute) to measure out to 1 cup, let sit up to 5 minutes
Cream together egg (or substitute), brown sugar, and vanilla in a large bowl.
Beat in butter or other ingredient used.
In a separate medium bowl, combine flour, baking soda, baking powder, and salt.
Add the dry mixture and the "sour milk" alternately to the sugar mixture.
Fold the chopped Rhubarb into the mixture.
Pour into baking pan.
Mix the ½ cup brown sugar with 1 tsp. cinnamon and spread atop the unbaked cake.
Bake at 350ºC for 40 minutes or until the cake becomes a nice golden brown
dessert: Olson Oh-So-Good Carrot Cake
Olson Oh-So-Good Carrot Cake
Ingredients
1 stick butter
1 c granulated sugar
2/3 c all-purpose flour
2/3 tsp baking soda
2/3 tsp ground cinnamon
1/3 tsp salt
1 large egg
4 T sour cream
1 cup carrots, grated and then chopped in Cuisinart
Cream cheese frosting (recipe below)
Directions
Preheat the oven to 350 degrees F.
Pam a 9-inch cake pans. Place parchment paper on bottom of pan and spray paper with additional Pam.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. Sift together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients, alternating with the egg and sour cream, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.
Pour into the cake pan and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pan for 10 minutes. Invert onto wire rack, remove from the pan, and let cool.
Torte the cake into 2 layers. Put large dollop of cream cheese frosting between layers of the cake and smooth. Restack the cake layers. Cover with remaining cream cheese frosting.
Cream Cheese Frosting
6 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar, sifted
Cream butter and cream cheese together. Add vanilla and powdered sugar. Mix until smooth and fluffy.
Ingredients
1 stick butter
1 c granulated sugar
2/3 c all-purpose flour
2/3 tsp baking soda
2/3 tsp ground cinnamon
1/3 tsp salt
1 large egg
4 T sour cream
1 cup carrots, grated and then chopped in Cuisinart
Cream cheese frosting (recipe below)
Directions
Preheat the oven to 350 degrees F.
Pam a 9-inch cake pans. Place parchment paper on bottom of pan and spray paper with additional Pam.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. Sift together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients, alternating with the egg and sour cream, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.
Pour into the cake pan and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pan for 10 minutes. Invert onto wire rack, remove from the pan, and let cool.
Torte the cake into 2 layers. Put large dollop of cream cheese frosting between layers of the cake and smooth. Restack the cake layers. Cover with remaining cream cheese frosting.
Cream Cheese Frosting
6 oz cream cheese
1 stick butter
2 tsp vanilla
1 lb powdered sugar, sifted
Cream butter and cream cheese together. Add vanilla and powdered sugar. Mix until smooth and fluffy.
dessert: oreo truffles
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
dessert: confetti bars
Confetti Bars
Ingredients:
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Semi-Sweet Chocolate Mini Morsels, (optional)
Directions:PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom. BAKE for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.
Ingredients:
• 1 pkg. (16.5 oz.) Refrigerated Chocolate Chunk Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 oz.) milk chocolate-covered pretzels broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Semi-Sweet Chocolate Mini Morsels, (optional)
Directions:PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom. BAKE for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.
dessert: chocolate bark
CHOCOLATE BARK
~Equal Parts of Dark and White Chocolate.
~Mint Candy Canes.
Melt the Dark Chocolate over a double boiler. When Smooth, pour onto a cookie sheet. Cool in Fridge or Freezer
Crush Candy Canes ( I use a Coffee Grinder for this) into very small peices
Then Melt White Chocolate over double boiler. When the White Choc is smooth, add the crushed Candy canes. Pour the mixer over the Dark Chocolate and let cool once again. When Chocolate is set, you can snap it into smaller peices ( like peanut brittle).
~Equal Parts of Dark and White Chocolate.
~Mint Candy Canes.
Melt the Dark Chocolate over a double boiler. When Smooth, pour onto a cookie sheet. Cool in Fridge or Freezer
Crush Candy Canes ( I use a Coffee Grinder for this) into very small peices
Then Melt White Chocolate over double boiler. When the White Choc is smooth, add the crushed Candy canes. Pour the mixer over the Dark Chocolate and let cool once again. When Chocolate is set, you can snap it into smaller peices ( like peanut brittle).
dessert: dreamsicle pudding recipe
Dreamsicle Pudding recipe
1 package sugar-free instant orange flavored Jell-O1 package sugar-free instant vanilla pudding1 can mandarin oranges, drained1 small container fat-free Cool Whip
Dissolve Jell-O in 1 cup of very hot water. Add another cup of ice cold water or crushed ice. Let sit for 5 minutes.
With a mixer, blend in the pudding mix. Stir in the oranges. Fold in the Cool Whip. Refrigerate 2 hours.
1 (1-cup) serving = 1 WW point
1 package sugar-free instant orange flavored Jell-O1 package sugar-free instant vanilla pudding1 can mandarin oranges, drained1 small container fat-free Cool Whip
Dissolve Jell-O in 1 cup of very hot water. Add another cup of ice cold water or crushed ice. Let sit for 5 minutes.
With a mixer, blend in the pudding mix. Stir in the oranges. Fold in the Cool Whip. Refrigerate 2 hours.
1 (1-cup) serving = 1 WW point
dessert: pineapple angel food cake
1 box name-brand angel food cake mix *1 (20 ounce) can crushed pineapple
Preheat oven to 350 degrees F.
Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes
Yield: 12 servings
WW points: 3
Preheat oven to 350 degrees F.
Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes
Yield: 12 servings
WW points: 3
dessert: fruit cobbler
Fruit Cobbler
2 (16 ounce) bags of any frozen fruit (I like to use strawberry and peach)1 (18.25 ounce) box yellow cake mix 1 (12 ounce) can Sprite or 7-Up
Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of Sprite or 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.
Yields 12 servings.
You can also make it Weight Watcher friendly if you use Diet Soda it is only 2pts a serving.
2 (16 ounce) bags of any frozen fruit (I like to use strawberry and peach)1 (18.25 ounce) box yellow cake mix 1 (12 ounce) can Sprite or 7-Up
Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of Sprite or 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.
Yields 12 servings.
You can also make it Weight Watcher friendly if you use Diet Soda it is only 2pts a serving.
dessert: VEGAN peanut butter chocolate rice krispie squares
VEGAN peanut butter chocolate rice krispie squares!
1 cup peanut butter
1 cup sugar
1 cup corn syrup
about 4-6 cups rice krispies
dairy free chocolate chips to taste
mix sugar and corn syrup on medium heat until liquid, add in peanut butter until melted, then add in rice krispies until completely covered, add in chocolate chips (about half a bag).
put mixture into a tuperware container (or whatever is handy - about 8" length and 3" high)
squares should be gooey but hold together.
VERY yummy!! you don't have to use vegan chocolate chips but i try to make them vegan (and they taste better with dark chocolate!)
1 cup peanut butter
1 cup sugar
1 cup corn syrup
about 4-6 cups rice krispies
dairy free chocolate chips to taste
mix sugar and corn syrup on medium heat until liquid, add in peanut butter until melted, then add in rice krispies until completely covered, add in chocolate chips (about half a bag).
put mixture into a tuperware container (or whatever is handy - about 8" length and 3" high)
squares should be gooey but hold together.
VERY yummy!! you don't have to use vegan chocolate chips but i try to make them vegan (and they taste better with dark chocolate!)
dessert: caramel pie
Caramel Pie
Boil 2 cans of sweetened condensed milk for 3 hrs (take labels off and boil can and all) Open them carefully (I put a dish towel over them and use a hand held can opener) Pour into a graham cracker crust. Let it cool completely and top with whipped cream, drizzle with chocolate syrup and add mini chocolate chips.
Boil 2 cans of sweetened condensed milk for 3 hrs (take labels off and boil can and all) Open them carefully (I put a dish towel over them and use a hand held can opener) Pour into a graham cracker crust. Let it cool completely and top with whipped cream, drizzle with chocolate syrup and add mini chocolate chips.
dessert: Mississippi Mud Cake
I'm not even a big fan of chocolate and this is awesome, but super rich!
Mississippi Mud Cake
2 sticks butter
2 cups sugar
4 eggs
2 Tbsp cocoa
1 can coconut
1 Tbsp vanilla
1 1/4 cup self rising flour
Mix well, grease and flour cake pan, Bake at 350 for 45 mins- 1 hr. While cake is hot spread a jar of marshmallow cream on top. Let cool, then spread topping on.
Topping:
2 sticks butter
1 box powdered sugar
1 tsp vanilla
1/2 cup cocoa
1/2 cup sweetened condensed milk
Beat with mixer and spread on cake!
Mississippi Mud Cake
2 sticks butter
2 cups sugar
4 eggs
2 Tbsp cocoa
1 can coconut
1 Tbsp vanilla
1 1/4 cup self rising flour
Mix well, grease and flour cake pan, Bake at 350 for 45 mins- 1 hr. While cake is hot spread a jar of marshmallow cream on top. Let cool, then spread topping on.
Topping:
2 sticks butter
1 box powdered sugar
1 tsp vanilla
1/2 cup cocoa
1/2 cup sweetened condensed milk
Beat with mixer and spread on cake!
dessert: oreo pie
here's an easy one i call oreo pie!
1 box chocolate pudding ( i use instant, jello brand)
oreo cookies... i use 1 cup crused, plus two crushed cookies for the top. use more or less to make it to your liking
1/2 container cool whip
cookie crust (i get a premade one. if i cant get cookie i get graham cracker).
make pudding according to directions. Crush oreos. mix pudding, cool whip and cookies together and put in crust. add a few more oreo pieces on top. freeze. (i usually make the night before)
1 box chocolate pudding ( i use instant, jello brand)
oreo cookies... i use 1 cup crused, plus two crushed cookies for the top. use more or less to make it to your liking
1/2 container cool whip
cookie crust (i get a premade one. if i cant get cookie i get graham cracker).
make pudding according to directions. Crush oreos. mix pudding, cool whip and cookies together and put in crust. add a few more oreo pieces on top. freeze. (i usually make the night before)
Friday, November 14, 2008
side- quick and easy meatballs
Quick and Easy Meatballs
INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
INGREDIENTS
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
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