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Snickers Cake



Ingredients:
1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

How to make it:

Bake cake in a 9x13-inch pan according to direction on the package.
While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Pecan Pie Bars



Ingredients:
1 can crescent rolls (they now make it without seems)
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten


How to make it:

Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
Cool completely, about 1 hour, and cut into bars.

Reese’s Peanut Butter Cream Cheese Ball



Ingredients:
8 oz. cream cheese
1 cup powdered sugar
3/4 cup Reese's spreads
3 tbs. brown sugar
1 cup mini chocolate chips


How to make it:

Mix cream cheese, powdered sugar, Reese's spread, and brown sugar together in a bowl using a mixer...

SMOTHERED CABBAGE



Ingredients:
1 lb smoked sausage, cut into small pieces
1 onion, large (diced)
1 head cabbage, medium size (chopped)
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon black pepper

How to make it:

In a large saucepan, brown sausage over medium heat.
Add onion and saute for 3 minutes.
Add cabbage and cover.
Cook about 50 minutes, stirring occasionally.
Uncover and add seasonings, cook 5 minutes more

Snickers Cake



1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

How to make it:

Bake cake in a 9x13-inch pan according to direction on the package.
While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Barbecued Ribs Crockpot Recipe



Ingredients:
* 1 teaspoon paprika or smoked paprika
* 1 teaspoon of salt
* 1 teaspoon of dried thyme
* 1/4 teaspoon of black pepper
* 1/8 teaspoon ground red pepper
* 3 to 3 1/2 pounds well-trimmed pork baby back ribs, cut into 4-rib pieces
* 1/4 cup of ketchup
* 2 tablespoons of packed dark brown sugar
* 1 tablespoon of Worcestershire sauce
* 1 tablespoon of soy sauce

How to make it:

* Coat crockpot with cooking spray. Combine paprika, salt, thyme, black pepper and red pepper; rub mixture onto meaty sides of ribs. Place ribs in crockpot. Cover and cook on low for 7 to 8 hours or on high for 3 to 3 1/2 hours or until ribs are tender.
* Combine ketchup, sugar, Worcestershire and soy sauce; mix well. Remove ribs from crockpot; discard cooking liquid. Coat ribs with sauce; return to crockpot and cook on high for 30 minutes or until ribs are glazed.

STRAWBERRY POKE CAKE



Ingredients:
Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping:
1 pound strawberries, cut into triangles

Directions:

Make cake as directed on the back of the box for a 9"×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Source : momspark.net

Peanut Butter Texas Sheet Cake



Ingredients:
Peanut Butter Texas Sheet Cake
2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup water
¼ cup peanut butter
2 eggs
1 teaspoon vanilla
½ cup milk

How to make it:

In a large bowl combine flour, sugar, salt and baking soda; set aside. In a saucepan combine butter, water and peanut butter; bring to a boil over medium heat. Add to flour mixture mixing well. Combine eggs, vanilla and milk; add to peanut butter mixture in bowl. Spread mixture into a grease 15x10 jelly roll pan. Bake for 15 to 20 minutes in a 350⁰F degree oven

Peanut Butter Icing
½ cup butter
¼ cup peanut butter
1/3 cup milk
4 cups powder sugar
1 teaspoon vanilla

In a saucepan combine butter, peanut butter and milk; bring to a boil. Remove from heat and stir in powder sugar and vanilla. Spread over warm cake.

Chocolate Pudding Dessert



Ingredients:
Crust:
1 1/3 c. flour
3/4 c. chopped walnuts
3/4 c. butter/margarine, cubed

Cream cheese layer:
4 oz cream cheese, softened
1 c. powdered sugar
2(9oz)containers of Cool whip, (reserve 2ND container of cool whip for the very top!)

Pudding layer:
2 pkg. instant chocolate pudding
3 cups milk

How to make it:

Preheat oven to 350 degrees. In a bowl blend the crust ingredients with a pastry blender or fork until crumbly. Press into the bottom of a 9x13 baking dish; bake for 15 minutes and let cool on counter, then cool VERY well in fridge!

Blend the softened cream cheese and powder sugar in a bowl until completely mixed. Fold in one 9 oz container of Cool whip until blended and then spread the cream cheese mixture on top of the cold crust; put back into fridge to set up.

Then, in a new bowl put the 3c. milk into the bowl and then add the 2 pkg of instant chocolate pudding in gradually as you whisk together until well blended. (A few small lumps are fine) Pour the instant Pudding over the cream cheese layer and then top with the second container of cool whip! I added shaved semi-sweet chocolate & chopped walnuts to the top! Be sure to put back into fridge and let set for about an hour or more! This dessert is SUPER YUMMY!!!

*You can also follow this same recipe and add Butterscotch pudding in place of the chocolate and top with toasted coconut. OR use pistachio pudding and top with chopped pistachios! The possibilities are endless! 

Brown Sugar Caramel Pound Cake



Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

How to make it:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
Original source unknown

Betty’s Banana Layer Cake Recipe – A Vintage Cake Loaded with Charm



Ingredients for Banana Layer Cake:
2 large eggs
1 cup mashed ripe bananas (about 3 large spotted bananas)
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract, fine quality
1/4 cup of buttermilk (or 1/4 cup milk with 1/2 teaspoon of white vinegar)

How to make it:

1. Prep The Eggs:
As a prep step, let’s bring to room temperature in a cup of warm water:
2 large eggs (in their shells)

2. Prep The Oven:
Place an oven rack in center position and pre-heat oven to 375 degrees.

3. Prep The Pans:
Prepare two 9″ cake pans by buttering them and lining the bottoms with parchment.
Tip: Press 2 squares of parchment into the bottom of one of the cake pans, making a finger indent at the edges of the pan, then cut the circles from that template.

4. Prep The Bananas:
Get your hands on 3 (or maybe 4) large ripe bananas. The fruit should be ripe and spotted but not pure black (black is better for banana bread).
Tip: We want some speckles to show through in the cake but we don’t want a dark brown cake.:)
Double Tip: You can make this cake with regular unripe bananas, although the bananas will have to be mashed well and I would add a tablespoon of honey, noting that the cake will have a slightly different texture and the color will be a little different.
Triple Tip: To get bananas to ripen more quickly, place them in a paper bag with some apple slices (and maybe even set them in the warm sun for a bit).

5. Prep The Dry Ingredients:
Measure out into a large bowl all the dry ingredients:
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

6. Cream The Butter And Sugar:
Microwave for a few seconds until room temperature:
1/2 cup (1 cube or stick) unsalted butter
In a large bowl (or the stand mixer bowl), measure out:
1 cup sugar
the prepared room temp butter

7. Adding the Eggs into the Sugar-Butter Mixture:
Fork beat in a small bowl or cup and then beat into the creamed sugar-butter mixture on high:
2 large eggs
Tip: The original recipe calls for the eggs to be cracked and beat one at a time (and you can do that too, no biggie). We just think it gets a little fluffier when you pre-mix the eggs before adding them to the batter.

8. Adding The Vanilla:
Beat into the batter on medium speed until fully incorporated (about 30 seconds):
2 teaspoon vanilla extract, fine quality
Tip: You can use the original solo teaspoon of vanilla, but we doubled it for extra goodness.

9. Sour Milk Or Buttermilk:
Let’s make some “sour milk” old-school-style (or just use 1/4 cup of buttermilk, or you may even use dry cultured buttermilk mixed with warm water according to the dry buttermilk directions):
Making Sour Milk:
In a small bowl or cup, mix together and let sit on the counter for 5 minutes:
1/4 cup milk (we used 2%)
1/2 teaspoon white vinegar

10. Mixing Bananas With Sour Milk:
Place the prepared mashed bananas in a bowl and, using a fork, stir in the sour milk (or buttermilk) until thoroughly blended.
Tip: We’re following the original recipe that calls for mixing the mashed bananas with the sour milk although there are lots of other banana cake baking techniques that skip this segregated sour milk and banana step — but since the cake turned out great, we’re keeping this step in place just as written.

11. Adding Mashed Bananas & Flour Mixture to Batter:
Add the banana-sour milk (or buttermilk) mixture and the prepared flour mixture in partial batches to the batter and blend with the electric blender on low-speed until just incorporated, about 30 seconds.
The final batter will be a little golden color and be mostly smooth with tiny little chunks of fruit

12. Batter Up The Pans, Bake & Cool:
Divide the batter evenly between the pans and smooth the top of the batter with a spatula if needed.
Bake the banana cakes at 375 degrees for approximately 30 minutes until the tops are golden brown, the center springs back slightly when touched and a toothpick inserted into the center of the cake returns clean.
Tip: Always check the cake 5 or 10 minutes before the buzzer sounds to make sure things are running smoothly and the cake is rising nicely and isn’t getting overly browned.

Baking Time Tip: One of our readers (thank you, Robin!) reports that her fresh banana cake took only 20 minutes to bake so be sure to check your cake early to see how your cake is coming along.
Cool the cakes for 10 minutes in the pans before removing and then continue cooling for an additional 30 minutes to an hour before frosting.

Easy salsa recipe



Ingredients
6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
Optional/Seasonal:

How to make it:

1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.

Source: bestfoodtips.net

Loaded Baked Potato Salad



Ingredients:
4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
4 tbsp stone ground or yellow mustard (to taste)
1/4 cup chopped chives, divided
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

How to make it:

In a medium bowl whisk together the mayonnaise, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon (reserve some bacon for a garnish). Cover and chill for thirty minutes.

Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives.
Source: www.kingideas.co

POTATO PANCAKES



Ingredients:
4 cups cold mash potatoes
5 slices bacon
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs well beaten
1/2 cup shredded cheddar cheese

How to make it :

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
Remove the bacon slices, crumble set aside.
Leave the bacon drippings in the skillet.
Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;
stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.
Heat the bacon drippings over medium heat,
pan-fry the patties in the drippings until crisp on each side,
about 4 minutes per side.

Source: www.kingideas.co

Incredibly Moist Apple Bread



Ingredients:
1 cup sugar
1⁄2 cup shortening
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 cups apples, chopped and pared (about 4 medium)
1⁄2 cup nuts, chopped
1 tablespoon sugar
1⁄4 teaspoon cinnamon

How to make it:

Heat over to 350 and grease and flour loaf pan.
Cream together the 1 cup sugar, shortening, eggs and vanilla.
Stir in flour, baking powder, baking soda and salt until smooth.
Stir in apples and nuts and spread in pan.
Mix the 1 tablespoon sugar and cinnamon; sprinkle evenly over batter.
Bake until toothpick inserted in center comes out clean, about 50-60 minutes.
Immediately remove from pan; cool bread completely before slicing.
Store tightly covered. Makes 1 loaf.
Note: Unbleached flour can be used in this recipe; if using self-rising flour, omit baking powder, baking soda and salt.

Sex In A Pan



Ingredients
1 cup finely chopped pecans
1 cup flour
1/2 cup butter
1 cup icing sugar
8 oz cream cheese
large tub of Cool Whip
2 cups milk
1 6 oz pkg instant chocolate pudding
1 6 oz pkg instant vanilla pudding

How to make it:

Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray.
In medium bowl, mix together flour, pecans, and butter to form coarse crumbs. Press firmly in to the 9 X 13 pan. Bake in 350 oven for 10 - 15 minutes, until just showing brown.
Remove from oven and let cool for 15 minutes or more. (I usually place mine in the freezer while I do the next step)
In the same bowl you used for the crust, beat together icing sugar and cream cheese until smooth. Fold in 1/2 the tub of Cool Whip until well combined.
Spread carefully over the pecan crust. Place in fridge to continue cooling while you proceed with the next step.
Using the same bowl again, dump in both pudding powders and whisk with 2 cups of milk until smooth. Spread over cream cheese layer.
Take the remaining 1/2 tub of Cool Whip and spread over pudding layer.
Sprinkle with a few extra chopped pecans or chocolate slivers. Chill until ready to serve.

Strawberry-Cream Cheese Bars



Ingredients:
1 (18 ounce) strawberry cake mix
1⁄2 cup butter
3 eggs, divided
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar

How to make it:

Preheat oven to 325 degrees and spray a 9 x 13 inch baking pan with vegetable spray or non-stick cooking spray.
In a large bowl, combine the cake mix, butter and 1 egg; mix well.
Press the mixture into bottom prepared pan.
In a medium bowl, beat cream cheese with remaining eggs and sugar until mixture is smooth and well blended.
Pour the mixture over cake mix batter and bake for 30 to 35 minutes until light brown on top.
Cool, cut into bars and enjoy.

Earthquake Cake



Ingredients:
1 box German Chocolate Cake Mix (do not prepare as directed on box, prepare as directed below)
1/3 cup oil
3 eggs
1 and 1/3 cup water
2/3 cup shredded coconut
2/3 cup chocolate chips
1/2 cup chopped pecans
1/2 cup butter
8 oz cream cheese
1 pound powdered sugar (3 and 3/4 cups)

How to make it:

Preheat the oven to 350 degrees F.
Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low.
Pour the cake mix on top of the coconut/chocolate chip/pecan layer.
In a saucepan, melt the butter and cream cheese.
Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese.
Spread this mixture on top of the uncooked german chocolate cake in the pan, and swirl into the cake mix using a knife.
Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature.
Enjoy! Store any left over cake in the fridge.

Caramel apple cheesecake bars



Ingredients:
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
Drizzle:
1/2 cup caramel topping for drizzling after bakedHow to Make It
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

How to make it:

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Source: bestfoodtips.net

Cream Cheese Chicken Enchiladas



Ingredients
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas

How to make it:


1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Source: bestfoodtips.net

Old Fashioned Sour Cream Pound Cake



Ingredients:
3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

How to make it:

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan

Mexican Corn Bread Tastiest & Moistest Cornbread Ever!



Ingredients:
1⁄2 cup butter, melted
3⁄4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
4.5 ounce can of chopped green chili peppers, drained
1⁄2 cup shredded monterey jack cheese
1⁄2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1⁄4 teaspoon salt
4 teaspoons baking powder

How to make it:

Preheat oven to 300 degrees F. Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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Source: www.kingideas.co

million dollar spaghetti



Ingredients:
1 lb of ground beef
1 jar of spaghetti sauce
8 oz of cream cheese
¼ cup sour cream
½ lb cottage cheese (equals 1 cup)
½ cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated cheddar cheese

How to make it :

Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until
ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of
the noodles.
Pour your spaghetti and meat sauce on top of your noodles.
Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated
cheese on top and return to the oven for 15 minutes to allow cheese to mel
Source: www.kingideas.co

Chicken & Dressing Casserole !!



Ingredients :
Cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
  “Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.”
Gravy:
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper

How to make it:

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.
Source: www.kingideas.co

Carrot Cake Cheese Cake



Ingredients:
18 ounces cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt

How to make it:

Grease a 9 or 9 1/2 inch springform pan. Set aside.
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Source: www.kingideas.co

Hamburger Steak with Onions and Gravy



Ingredients :
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

How to make it :

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Source: www.kingideas.co

Awesome Mini Meatloaf Recipe



Ingredients:
* Ground beef, lean, 16 oz
* Flour, white, .5 oz
* Egg, fresh, 1 large
* Milk, nonfat, .75 cup
* Cheddar or Colby Cheese, Low Fat, 1 cup, shredded
* Kraft Light Barbeque Sauce or any other light sauce, 16 tbsp
* Onions, raw, 1 cup, chopped (remove)

How to make it:

mix ingredients except sauce. Roll meat into 6 small loaves, then mix in each person’s favorite sauces individually. Bake for 45 min then top with melted cheese.
Number of Servings: 6
Source: www.kingideas.co

Spinach and Mushroom Smothered Chicken



Ingredients:
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

How to make it:

1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
4. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

Source: www.kingideas.co

THE BEST MEXICAN BEEF CASSEROLE EVER!



Ingredients:
1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans rotel tomatoes with green chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

How to makr it:

Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8×12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve

Bread Pudding with Vanilla Sauce



Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

How to make it:

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

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Turtle Cake



Ingredients
1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

How to make it:

Prepare cake mix as directed.

Pour 1/2 of the batter in a 13×9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add carmels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans & chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes.

Source: www.kingideas.co

White Castle sliders



Ingredients:
1 1/2 lb Hamburger meat
1 Onion chopped
1 packages Lipton Onion Soup dry mix
1/2 cup Milk
1 tbsp Creamy Peanut butter
2 packages Slider Buns
1 Cheese if desired
1 as needed Pickle slices

How to make it:

Mix hamburger, milk, peanut butter and onion soup mix by hand in a bowl
Place hamburger mix on cookie sheet and flatten by hand or with rolling pin filling the whole cookie sheet to the edges
Bake at 350 for ten minutes, and pull out of oven
The meat cake, if you will, has now shrunk. Add chopped onions to the edges and put back in oven for ten minutes
Pull meat cake out again, this time add cheese slices, pickle and scoop onions onto meat. Now place the tops of the slider buns on the meat cake making individual burgers, but don’t cut the meat yet. Put bake in oven for 10 minutes
Pull out and use a pizza cutter to cut the meat and scoop onto the bottom buns that did not go in the oven
 
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