INGREDIENTS (Nutrition)
* 1 (19.8 ounce) package brownie mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy
DIRECTIONS
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Tuesday, November 18, 2008
Monday, November 17, 2008
Pink Lemonade Pie
Ingredients:
1 graham cracker pie crust
1 quarter of a gallon of Vanilla Ice Cream ( ice cream used to be sold
in half gallons , so it would be half a carton, however they have
changed sizing now )
1/2 of an 8 oz. container of Cool Whip
1 small can of pink lemonade concentrate
Directions
Mix all together well, pour into prepared crust and freeze. When I use
my glass pie pans, they hold more, so I just use the whole container of
everything and
a large can of lemonade concentrate.
This recipe is really yummy and lots of fun. It'a also super easy to make. Enjoy!
1 graham cracker pie crust
1 quarter of a gallon of Vanilla Ice Cream ( ice cream used to be sold
in half gallons , so it would be half a carton, however they have
changed sizing now )
1/2 of an 8 oz. container of Cool Whip
1 small can of pink lemonade concentrate
Directions
Mix all together well, pour into prepared crust and freeze. When I use
my glass pie pans, they hold more, so I just use the whole container of
everything and
a large can of lemonade concentrate.
This recipe is really yummy and lots of fun. It'a also super easy to make. Enjoy!
German or Puff Pancakes
INGREDIENTS (Nutrition)
1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs, lightly beaten
1/8 teaspoon salt
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
Sticky Popcorn
Ingredients:
2 CUBES of Butter
1 1/2cup sugar
3/4cup white Kara syrups.
Combine all ingredients into a sauce pan, and cook on med. heat. stir occasionally, let boil for three minutes. Then take off the stove and stir in:
1/2t vanilla
Add to 2 1/2 batches of air-popped popped popcorn. (makesure there are no kernels in the bottom, because they can hurt the teeth)
2 CUBES of Butter
1 1/2cup sugar
3/4cup white Kara syrups.
Combine all ingredients into a sauce pan, and cook on med. heat. stir occasionally, let boil for three minutes. Then take off the stove and stir in:
1/2t vanilla
Add to 2 1/2 batches of air-popped popped popcorn. (makesure there are no kernels in the bottom, because they can hurt the teeth)
Friday, November 7, 2008
Vanilla Rich Chip Cake
Vanilla Rich Chip Cake
Ingredients:
1 pkg (18 1/4 oz.) yellow cake mix
1 pkg (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup veg. oil
1/2 cup water
4 eggs
1 tbs Vanilla
1 cup mini choc. chips
Directions:
1. Preheat oven to 350. Beat all ingredients, except chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 min.
2. Stir in choc. chips. Pour into greased and floured 12-cup Bundt pan.
3. Bake 50 min. or until totthpick inserted in center comes out clean. Cool in pan 10 min. Invert cake onto wire rack. Cool Completely. Drizzle with Vanilla Butter Glaze.
Vanilla Butter Glaze: Miz 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water, and 1 1/2 teaspoons vanilla until smooth. Let stand 3 mins or until thinkened.
Ingredients:
1 pkg (18 1/4 oz.) yellow cake mix
1 pkg (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup veg. oil
1/2 cup water
4 eggs
1 tbs Vanilla
1 cup mini choc. chips
Directions:
1. Preheat oven to 350. Beat all ingredients, except chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 min.
2. Stir in choc. chips. Pour into greased and floured 12-cup Bundt pan.
3. Bake 50 min. or until totthpick inserted in center comes out clean. Cool in pan 10 min. Invert cake onto wire rack. Cool Completely. Drizzle with Vanilla Butter Glaze.
Vanilla Butter Glaze: Miz 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water, and 1 1/2 teaspoons vanilla until smooth. Let stand 3 mins or until thinkened.
Macaroni Salad
Ingredients:
1 bag of the multicolored noodles
1 can olives
1 can corn
1 cucumber
1 bell pepper
½ bottle of Italian dressing
Directions:
Cook noodles according to directions on the package. Drain all water from the noodles and add remaining ingredients to noodles. Each ingredient can be altered in amount according to taste. Serve either warm or cold. Other vegetables can be added such as broccoli and peas. Let me know how you experiment!!
1 bag of the multicolored noodles
1 can olives
1 can corn
1 cucumber
1 bell pepper
½ bottle of Italian dressing
Directions:
Cook noodles according to directions on the package. Drain all water from the noodles and add remaining ingredients to noodles. Each ingredient can be altered in amount according to taste. Serve either warm or cold. Other vegetables can be added such as broccoli and peas. Let me know how you experiment!!
Hot Fudge Pudding Cake
INGREDIENTS
1 3/4 cups white sugar
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1 2/3 cups hot water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.
1 3/4 cups white sugar
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1 2/3 cups hot water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.
Tuesday, November 4, 2008
Aussie Chicken
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
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