February 29, 2016
These donuts are so so good! They are also very easy to make. My husband said they didn't look very good but tasted fantastic! So there you go! I of course had to double the recipe because 6 donuts was just not enough for our family!
Cinnamon Bun Donuts
November 7, 2011
Or buy a roll of refrigerated dough
Vanilla ice cream
October 31, 2011
Rosemary Ranch Chicken Kabobs
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste
August 2, 2011
July 27, 2011
I think this is only the second time I have made Kebabs. I don't know why, they are sooo good. This is a very simple recipe but has a lot of flavor.
I got this recipe off of Mel's Kitchen Cafe. So yummy! I think I am going to have to try her BBQ Chicken Kebabs. I am sure they are just as good.
3/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon pepper
2 pounds steak tips or sirloin steak/roast, poked all over with a fork and cut into 1 1/2-inch chunks
2 red bell peppers, seeded and cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch pieces
10 ounces white mushrooms, stemmed
6 12-inch metal skewers or 6-8 wooden skewers, soaked in water for an hour
May 13, 2011
Black Bean Chocolate Cupcakes
1 box Devil's Food Cake or Chocolate Fudge Cake Mix (if you don't like using preboxed cakes, I am sure you could substitute the oil in a homemade chocolate cakerecipe with pureed beans)
1 can black beans
2/3 c. sour cream
1 small chocolate instant pudding mix
Drain the can of black beans and then refill to the top with water. Put beans and water in a food processor or blender and blend until completely smooth. Pour the cake mix into a large bowl and add the pureed beans. Add the sour cream, eggs and dry pudding mix to the cake mix and stir until smooth. Grease 18 muffin tins (or use muffin wrappers) and fill with the cake batter. Bake at 350 for 10-13 minutes, or until cooked through (don't over cook or they will dry out--who likes dry cake? Ugh!). Remove from the oven and let cool until ready to frost.
April 16, 2011
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
April 10, 2011
Double Chocolate Fantasy Bars
1 (18.25 oz) package chocolate cake mix
1/4 cup vegetable oil
1 cup chopped nuts
1 (14 oz) can Sweetened Condensed Milk (not evaporated milk)
1 (6 oz) package semi-sweet chocolate chips
1 teaspoon vanilla extract
Preheat oven to 350 F. Grease 13x9 inch baking pan. In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly. Stir in nuts. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture firmly on bottom of prepared pan.
In small saucepan over medium heat, combine remaining ingredients. Cook and stir until chips melt.
Pour chocolate mixture evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature.
Makes 36 bars.
March 19, 2011
1 cup sugar
1 cup margarine
1 1/2 cup flour
1 cup cornmeal
2 tsp baking powder
2 tsp salt
2 beaten eggs
1 1/2 cup milk
Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 1 hour or until toothpick comes out clean. (The original recipe said to bake it for 30 minutes but mine was no where near done. That's why I changed the baking time to 1 hour. )
March 5, 2011
February 26, 2011
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
1 cup all-purpose flour
2 cups semisweet chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine.
Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 for 25 minutes. Do not overcook. Cool.
½ cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring
In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.
Add food coloring to make a light pink.
Spread evenly over cooled brownies and then chill.
February 19, 2011
February 12, 2011
January 29, 2011
January 22, 2011
Magic Cookie Bars
January 15, 2011
by: Michelle Dansie
1 Tablespoon cake flour
2 ¼ cups sifted cake flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting or Buttercream Icing (my favorite)
2/3 cup flaked sweetened coconut, divided. (I like it toasted)
1. Preheat oven to 350°.
2. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
3. Combine 2 ¼ cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
4. Pour batter into prepared pans. Sharply tab the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
5. Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator. Yield: 14 servings.
Cupcakes bake for 19-22 minutes
(Totals include Fluffy Coconut Frosting) CALORIES 298 (24% from fat); FAT 7.9g (sat 5g, mono 1.7g, poly 0.3g); PROTEIN 3.4 g; CARB 53.8g; FIBER 0.4; CHOL 42mg; IRON 1.6mg; SODIUM 273mg; CALC 52mg.
FLUFFY COCONUT FROSTING:
4 large egg whites
½ teaspoon cream of tartar
Dash of salt
1 cup sugar
¼ cup water
½ teaspoon vanilla extract
¼ teaspoon coconut extract
1. Place egg whites cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts. Yield: about 4 cups (serving size: about ¼ cup).
CALORIES 54 (0% from fat); FAT 0g; PROTEIN 0.9g; CARB 12.7g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 32mg; CALC 1mg
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
January 8, 2011
November 10, 2010
This pie recipe I found in my Better Homes and Gardens Cookbook. It was very good. The only problem making it for my little family is, I am the only one who would eat it. So I had to give most of it away to a neighbor. I used my never fail Lion House Pie Dough recipe.
October 25, 2010
You will love this recipe. Pork chops can be really dry sometimes. That is not the case with this recipe. So tender and juicy. I got this recipe from My Kitchen Cafe. Go visiter her blog, she has some very good recipes.
Tender Grilled Pork Chops
4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning (such as Montreal Steak Seasoning or make your own*)
Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8). Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.