Cream Cheese Frosting
In a large bowl beat one 8-ounce package cream cheese, softened: 1/2 cup butter, softened; and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 1/2 to 6 cups powdered sugar to reach spreading consistency. (to make this a chocolate frosting, I melt some chocolate chips and then mix it in before adding the powered sugar)
German Chocolate Cake Frosting
Ingredients:
1 cup evaporated milk (optional: mix in 1 Tbsp cornstarch to help thicken)
1 cup white sugar
3 egg yolk, beaten with 1 tsp water
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
(if you prefer you can toast the pecans and coconut in the oven, it helps to bring out their flavor)
Directions:
In a large saucepan combine evaporated milk (cornstarch), sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
1 cup evaporated milk (optional: mix in 1 Tbsp cornstarch to help thicken)
1 cup white sugar
3 egg yolk, beaten with 1 tsp water
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
(if you prefer you can toast the pecans and coconut in the oven, it helps to bring out their flavor)
Directions:
In a large saucepan combine evaporated milk (cornstarch), sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Spinach Salad
1 pkg. baby spinach
1/2 red pepper, diced
1/2 yellow pepper, diced
4 green onions chopped
1-2 tomatoes, diced
1/4 C. of bacon bits
1/3 C. (or a good sprinkle) sunflower seeds
Girard's Spinach Salad Dressing to taste
1/2 red pepper, diced
1/2 yellow pepper, diced
4 green onions chopped
1-2 tomatoes, diced
1/4 C. of bacon bits
1/3 C. (or a good sprinkle) sunflower seeds
Girard's Spinach Salad Dressing to taste
Chex® Muddy Buddies®
Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Directions:
1. Into a large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Directions:
1. Into a large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
Chocolate Chip Cookies
Cream:
1/2 cup Butter Flavored Crisco
1/2 cup "I Can't Believe It's Not Butter"margarine
1/2 cup granulated sugar
3/4 cup dark brown sugar
Add:
1 egg
1 tsp vanilla
Blend:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Add:
1 package chocolate chips
1/2 cup chopped nuts
Bake on an un-greased cookies sheet at 350 degrees until golden brown (around 10-13 minutes). Cool several minutes before removing to racks to finish cooling.
Serves: 20-24
1/2 cup Butter Flavored Crisco
1/2 cup "I Can't Believe It's Not Butter"margarine
1/2 cup granulated sugar
3/4 cup dark brown sugar
Add:
1 egg
1 tsp vanilla
Blend:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Add:
1 package chocolate chips
1/2 cup chopped nuts
Bake on an un-greased cookies sheet at 350 degrees until golden brown (around 10-13 minutes). Cool several minutes before removing to racks to finish cooling.
Serves: 20-24
Potato Dish (A.K.A....Funeral Potatoes)
Ingredients:
2 pounds shredded potatoes
1 pint sour cream
1 can cream of chicken soup
1 cup chopped onion
2 cups shredded mild Cheddar cheese
Directions:
Mix in a 9 by 13 inch pan. Cover with about 2 cups corn flakes and 1/4 cup melted butter. Bake at 350 degrees for 1 hour, uncovered. Can make ahead and bake when ready.
2 pounds shredded potatoes
1 pint sour cream
1 can cream of chicken soup
1 cup chopped onion
2 cups shredded mild Cheddar cheese
Directions:
Mix in a 9 by 13 inch pan. Cover with about 2 cups corn flakes and 1/4 cup melted butter. Bake at 350 degrees for 1 hour, uncovered. Can make ahead and bake when ready.
Roadside Potatoes
Ingredients:
1 pkg. (16 oz.) or 1/2 of a 32 oz. pkg. frozen hash browned potatoes
1/4 cup (1/2 stick) butter, melted
1 small onion, minced
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Salt and Pepper
1/3 cup half-and-half
3 Tbsp. firm butter
Chopped fresh parsley, for garnish, optional
Directions:
1. In a large bowl, combine the potatoes, melted butter, onion, and cheeses.
2. Turn into a well buttered 9 inch baking dish. Sprinkle with salt and pepper. Add half and half.
3. Dot with butter
4. Bake at 350 degrees for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned. Sprinkle with chopped fresh parsley if desired. Serve immediately.
1 pkg. (16 oz.) or 1/2 of a 32 oz. pkg. frozen hash browned potatoes
1/4 cup (1/2 stick) butter, melted
1 small onion, minced
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Salt and Pepper
1/3 cup half-and-half
3 Tbsp. firm butter
Chopped fresh parsley, for garnish, optional
Directions:
1. In a large bowl, combine the potatoes, melted butter, onion, and cheeses.
2. Turn into a well buttered 9 inch baking dish. Sprinkle with salt and pepper. Add half and half.
3. Dot with butter
4. Bake at 350 degrees for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned. Sprinkle with chopped fresh parsley if desired. Serve immediately.
7 Layer Bars
*Use a 9 by 13 inch pan
Melt:
1 stick of butter
Add:
1 cup graham cracker crumbs
1 cup coconut
1 cup chopped walnuts
(I mix the melted butter into these three ingredients above before I continue)
Next add:
1 cup chocolate chips
1 cup butterscotch chips
Then drizzle over the top:
1 can of sweetened condensed milk
Bake at 350 degrees for 20 minutes or until golden brown. Cut and cool.
Melt:
1 stick of butter
Add:
1 cup graham cracker crumbs
1 cup coconut
1 cup chopped walnuts
(I mix the melted butter into these three ingredients above before I continue)
Next add:
1 cup chocolate chips
1 cup butterscotch chips
Then drizzle over the top:
1 can of sweetened condensed milk
Bake at 350 degrees for 20 minutes or until golden brown. Cut and cool.
Orange Ice Box Cake
Ingredients:
1 pkg. orange jello (dissolve in 1/2 cup, plus 2 Tbsp. boiling water, let partially set...does not take long)
1 cup whipping cream, whipped (I use 1 small tub of cool whip instead)
1 cup orange juice--may substitute frozen juice
1/2 cup sugar dissolved in the orange juice
1/2 cup walnuts, broken
1/2 pound of mini marshmallows
1/2 angel food cake
Directions:
Break cake into pan (13 by 9 inch pan). Mix partially set jello and orange juice. Fold whipped cream (or cool whip) in. Add nuts and marshmallows. Pour mixture over cake in pan. Allow to set in refrigerator several hours. Serves approx. 10-12
1 pkg. orange jello (dissolve in 1/2 cup, plus 2 Tbsp. boiling water, let partially set...does not take long)
1 cup whipping cream, whipped (I use 1 small tub of cool whip instead)
1 cup orange juice--may substitute frozen juice
1/2 cup sugar dissolved in the orange juice
1/2 cup walnuts, broken
1/2 pound of mini marshmallows
1/2 angel food cake
Directions:
Break cake into pan (13 by 9 inch pan). Mix partially set jello and orange juice. Fold whipped cream (or cool whip) in. Add nuts and marshmallows. Pour mixture over cake in pan. Allow to set in refrigerator several hours. Serves approx. 10-12
Nutter Butter Balls
1 package of Nutter Butters
1 package cream cheese
Put package of Nutter Butters in ziplock back on crush them with a rolling pin until all chunks are gone. Add package of cream cheese. (I ended up using my hands to mix it) Roll into balls and dip into chocolate.
1 package cream cheese
Put package of Nutter Butters in ziplock back on crush them with a rolling pin until all chunks are gone. Add package of cream cheese. (I ended up using my hands to mix it) Roll into balls and dip into chocolate.
Sticky Buns
18 Bridgeford rolls frozen
1 small butterscotch pudding (the kind you cook)
½ C brown sugar
½ C nuts
1 cube melted butter
Pam a bunt pan
Place ingredients in pan in order. Cover and leave on counter top for about 10 hours (overnight)
Bake 350 for 30 min.Take out of oven and remove from pan by turning it over onto a plate (you have to loosen the edges)
1 small butterscotch pudding (the kind you cook)
½ C brown sugar
½ C nuts
1 cube melted butter
Pam a bunt pan
Place ingredients in pan in order. Cover and leave on counter top for about 10 hours (overnight)
Bake 350 for 30 min.Take out of oven and remove from pan by turning it over onto a plate (you have to loosen the edges)
South of the border chicken and pasta skillet
2 cups medium size pasta (the swirly kind)
2 boneless chicken breast halves cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn unthawed (about 2 cups)
4 oz. cream cheese
1/4 tsp. ground cumin
1 cup shredded cheese
Cook pasta as directed on package.
Cook and stir chicken in large skillet sprayed with cooking spary on medium heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium heat 6 minutes or until corn in heated through and cream cheese is melted, stirring occasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
2 boneless chicken breast halves cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn unthawed (about 2 cups)
4 oz. cream cheese
1/4 tsp. ground cumin
1 cup shredded cheese
Cook pasta as directed on package.
Cook and stir chicken in large skillet sprayed with cooking spary on medium heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium heat 6 minutes or until corn in heated through and cream cheese is melted, stirring occasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Bread
2 TBSP salt
1/4 cup vege oil
1/3 cup sugar
3 1/2 cup bread flour
3 1/2 cup hot water
*****
2 TBSP yeast
5 Cup bread flour
Mix together the first 5 ingredients, then add yeast and then 5 cup flour a little at a time in a KitchenAid mixer. Mix for 5 min. Preheat oven to 375*. Pour 1/4 vege oil onto cookie sheet. Put dough onto oiled cookie sheet and form dough into 3 equal balls rolling the dough in the oil to keep from sticking. Spray 3 bread pans wiht pan and place dough into each pan and cover with a clean cloth. Let rise until double about 30 to 40 minutes depending on the weather. Bake for 27 min.
1/4 cup vege oil
1/3 cup sugar
3 1/2 cup bread flour
3 1/2 cup hot water
*****
2 TBSP yeast
5 Cup bread flour
Mix together the first 5 ingredients, then add yeast and then 5 cup flour a little at a time in a KitchenAid mixer. Mix for 5 min. Preheat oven to 375*. Pour 1/4 vege oil onto cookie sheet. Put dough onto oiled cookie sheet and form dough into 3 equal balls rolling the dough in the oil to keep from sticking. Spray 3 bread pans wiht pan and place dough into each pan and cover with a clean cloth. Let rise until double about 30 to 40 minutes depending on the weather. Bake for 27 min.
Oreo Cookies
1 Box of Devil's Food Cake
2 Eggs
2/3 cup vege. oil
Mix ingredients together. Roll dough into balls on greased pan and bake at 350 for 8 minutes. Frost with cream cheese frosting between 2 cookies.
2 Eggs
2/3 cup vege. oil
Mix ingredients together. Roll dough into balls on greased pan and bake at 350 for 8 minutes. Frost with cream cheese frosting between 2 cookies.
Caramel Corn
1 can sweetened condensed milk
2 cups brown sugar packed
1/2 cup butter
1 cup light corn syrup
Dash of salt
Cook all ingredients in heavy saucepan to soft-ball stage (when a small amount dropped in cold water forms a soft ball.) Pour over popcorn until evenly coated. Form into balls (or not). Store in covered container.
We probably popped about 4 to 5 batches (total of 2 to 2 1/2 cups of un-popped popcorn) and it came out just right.
2 cups brown sugar packed
1/2 cup butter
1 cup light corn syrup
Dash of salt
Cook all ingredients in heavy saucepan to soft-ball stage (when a small amount dropped in cold water forms a soft ball.) Pour over popcorn until evenly coated. Form into balls (or not). Store in covered container.
We probably popped about 4 to 5 batches (total of 2 to 2 1/2 cups of un-popped popcorn) and it came out just right.
Special K Bars
1/2 cup sugar
1/2 cup Karo syrup
Bring these two to a boil and turn off.
Add 3/4 cup peanut butter and
1 tsp. vanilla
Mix with 3 cup Special K Cereal Spread in prepared pan. Cover with 1 sm. bag of choc. chips (melted) and 1 small bag of butterscotch chips (melted)
Let chocolate get firm at room temp before cutting.
1/2 cup Karo syrup
Bring these two to a boil and turn off.
Add 3/4 cup peanut butter and
1 tsp. vanilla
Mix with 3 cup Special K Cereal Spread in prepared pan. Cover with 1 sm. bag of choc. chips (melted) and 1 small bag of butterscotch chips (melted)
Let chocolate get firm at room temp before cutting.
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