Archive for the ‘Recipes’ Category

Ingrediants

• 2 cups – Rice Krispies Cereal
• 2 cups – Peanut Captain Crunch Cereal
• 2 cups – Cocktail Peanuts
• 2 cups – Miniture Marshmellows
• 2 lbs – White Chocolate Bark

Mix the Rice Krispies Cereal, Peanut Captain Crunch Cereal, Peanuts, and Miniture Marshmellows to gether in a bowl.  Then lay out wax paper or aluminum tin foil over a table or a big area.

Then in a Microwave safe bowl place the white chocolate broke up into pieces in the microwave and melt per directions on package. When chocolate is all melted smooth. Pour chocolate over cereal mixture and mix thoughrally and quickly.

Then take spoonfulls of mixture and make clumps or piles onto the wax or alluminum foil. Do so quickly because chocolate will harden quickley and mixture will not look smooth.  After all mixture is spooned out let dry.  Will only take about 10 minutes for cookies to harden..  then place in containers and is ready to eat..

This is a favorite of a few of my friends and a great one for the kids to help out on.. 

I made them with my nephew this last christmas and it was his favorite cookie out of all the cookies I made (and I made a bunch )… Hope you all enjoy them..

Ingrediants

• 1-1/2 cups – graham cracker crumbs
• 1/2 cup – butter – melted
• 5 – peaches, blanched & peeled
• 1-1/2 cup – sour cream
• 2 eggs – slightly beaten
• 3/4 cup – sugar
• 1 tsp. – vanilla

Preheat oven to 350 degrees.

Combine graham cracker crumbs and melted butter, mix well.  Take half of the mixture and press into a 9″ pie pan.  cut the fresh peaches into halfs, remove seeds and arrange in graham cracker crust, pitted sides up.

Then mix sour cream, eggs, sugar, and vanilla to gether in a mixing bowl.  Pour mixture over peaches. Then sprinkle the remaining graham cracker mixture on top.

Bake at 350 degrees for 40 minutes.  Chill before surving.

Chocolate Egg Ingrediants

• 2 – packages of Bakers chocolate (or any chocolate type you would like)
• Double Boiler
• Wilton rubber egg pan.

Royal Icing

• 1 – 1 lb. box powedered sugar
• 3 – tbl sp. – meringue powder
• 6 – tbl sp. – warm water
• food coloring

Follow video directions

Cheese Cake Ingrediants

• 3 packages – 8oz cream cheese
• 4 eggs – large AA
• 1 cup – Sugar
• 1 tsp – vanilla extract

Graham Cracker Crust Ingrediants

• 2 to 3 cups – crushed graham crackers (depending on how thick of crust you want)
• 1/4 to 1/3 cup - melted butter
• 3 to 4 Tbl spoons – sugar

Mix graham cracker crumbs, sugar, & melted butter in 8″ spring foam pan. Pat down with spoon or spatula so it is firmly compact and even, then set aside.

Preheat oven to 350 degrees.

Then in a bowl or mixer, mix cream cheese (at room temp.) and sugar.  Add eggs one at a time while mixing (do not over mix the batter) should be conistancy of a thick cake mixture) at the end mix in the vanilla. When all mixed to gether pour mixture into spring form pan over graham cracker crust.

Bake at 350 degrees for about 40 to 45 minutes.

After done baking open oven door and let it cool inside oven to help prevent cracking.  we want it to cool slowly.

You can top with fruit or syrup..  and enjoy.

1 cup – shortening

2 large – eggs

1 ½ cups – granulated sugar

2 ¾ cups – flour

2 tsp. – cream of tartar

1 tsp. – baking soda

½ tsp. – salt

Preheat oven to 350 degrees.

In medium mixing bowl combine shortening, eggs, sugar, flour, cream of tartar, baking soda, and salt. Chill dough for several hours. Roll into small balls about the size of walnuts.

Combine 3 tablespoons of sugar and 3 tsp. cinnamon into a bag. Place balls in bag and gently shake bag. Place balls on an un-greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

1 box – yellow cake mix

8 oz. – cream cheese

1 large – egg

1 stick – butter

¼ tsp. – vanilla

Powered sugar

In large mixing bowl combine cake mix, cream cheese, butter, vanilla and egg. Chill dough for ½ hour. Shape dough into 1” balls and roll with powdered sugar. Place balls 2” apart on cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Preheat oven to 375 degrees.

In large mixing bowl combine cake mix, oil and eggs. Stir well until all ingredients are mixed through. Shape dough into 1” balls. Place balls 2” apart on cookie sheet. Flatten out cookies to ¼” thickness before cooking. Bake at 375 degrees for 7 to 10 minutes. Cool for 1 minute and remove from cookie sheet.

In a small bowl mix powdered sugar and lemon juice until smooth. The icing should be very thick. You may have to add more sugar to thicken it up. Drizzle over cookies and let sit for one hour to set icing.

1 box – Pillsbury lemon cake

1/3 cup – cup oil

1 cup – powdered sugar

2-3 tsp. – lemon juice

2 large – eggs

Preheat oven to 350 degrees

Prep Time: 25 min         Inactive Prep Time: 3 hr 30 min               Cook Time: 10 min

Level: Easy       Serves: 18 truffle pops

Ingredients

Ganache:
8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips
3/4 cup heavy cream
1/2 teaspoon ground cinnamon 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips  1 cup finely chopped nuts, such as pistachios or walnuts
1 cup mini-chocolate chips
3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped

Toppings:

Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Directions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet.  Working quickly with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm,
about 30 minutes.Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook’s Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Great way to package these individually for party favors.

·         4-1/2 cups           All purpose flour

·         2tsp.                      Salt

·         2tsp.                      Backing Soda

·         4 sticks                  unsalted butter ( softened/ melted)

·         1 cup                     sugar

·         2 cups                   light brown sugar

·         4                              Large eggs

·         2tsp.                      vanilla extract

·         1 pkg.                    Scor or Heath toffee bits

·         1 pkg.                    Heath chocolate toffee bits

Mix flour, salt, & backing soda in a medium bowl.  Then melt butter and put in a large bowl. Then mix the sugar & the brown sugar into the large bowl. Then add the eggs one at a time while mixing. Then add the vanilla to the mixture.  Once all the mixture is mixed add the flour mixture in the large bowl and stir till all is blended together. Add the toffee bits and the chocolate toffee bits and mix it up with a big spoon.  Drop cookie mixture onto a cookie sheet and bake at 350 deg for 8 to 10 min. Do not cook over 10 min. Let cool on a wire rack. Then enjoy!!!