Profile

My photo
I love to knit,crochet and read.My mil taught me to crochet.I am a self taught knitter.

Wednesday, May 29

Fudge Topped Brownies

FUDGE TOPPED BROWNIES


INGREDIENTS:
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup cream
  • 1 cup flour
  • 2/3 cup cocoa, sifted
  • 1 cup (2 sticks) butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla
  • Frosting: 
    • 2 cups semisweet chocolate chips
    • 1 can (14 oz.) sweetened condensed milk
    • 1 1/2 teaspoons vanilla
    Instructions:
    1. Preheat oven to 350°. Line 9 x 13 pan with nonstick foil and set aside.
    2. Stir together butter, sugar, flour, cocoa, baking powder, eggs, cream and 2 teaspoons vanilla in large bowl; beat till all combined. Spread batter in prepared pan.
    3. Bake 40 minutes or until brownies begin to pull away from sides of pan. When brownies are almost finished baking, combine chocolate chips with sweetened condensed milk in a saucepan and heat till chocolate melts. Add the and 1 1/2 teaspoons vanilla.
    4. Immediately spread over hot brownies (I waited 2 minutes before pouring it on). Allow to cool on wire rack then refrigerate. To serve, cut into bars.
    5. Makes 24 to 36 brownies.
    *NOTE-TO MAKE THEM THICKER I MADE THE BROWNIE RECIPE AND BAKED IT IN A 9 INCH PAN AND THEN HALVED THE FROSTING TO POUR ON TOP! DELISH!!!!

Monday, May 27

No Dough Pizza

No dough pizza. For when you absolutely want pizza but not all the carbs
Found this on a friends wall 

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder


Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.



Sunday, May 26

Hershey Syrup Brownies

Fight Back (Hershey's Syrup) Brownies Preheat oven to 400 Degrees F

1 stick 1/2 c , unsalted butter, room temp
1 cup sugar
16 oz chocolate syrup
4 eggs
1 1/4 c flour
1 tsp vanilla

Grease a 15x10x1 pan. Cream butter and sugar, until light and fluffy. Beat in chocolate syrup, eggs, and vanilla, mix well. Add flour. Mix well. Pour batter, which will be thin, in prepared pan. Bake 17-20 min.
Remove from oven.
As the cake is baking, prepare the frosting, which you can put on the cake right out of the oven. The frosting tastes like melted ice cream. Are you with me?

Chocolate Frosting

1/4 cup cocoa
5 Tbsp butter
5 tbsp milk
21/2 -3 cups powdered sugar
1 tsp vanilla

Put powdered sugar in a large mixing bowl. In a small sauce pan combine. butter cocoa, and milk Heat until mixtures comes to just a boil, stirring constantly. Be careful not to let it scorch. Pour mixture over powdered sugar and beat until smooth with an electric mixer. Spread warm frosting over warm brownies and you have heaven. These brownies are so moist, and keep well, if they aren't eaten first. They are very addictive and they freeze well.

Fight Back (Hershey's Syrup) Brownies  Preheat oven to 400 Degrees F

 1 stick 1/2 c , unsalted butter, room temp
 1 cup sugar
 16 oz chocolate syrup
 4 eggs
 1 1/4 c flour 
 1 tsp vanilla 

 Grease a 15x10x1 pan.  Cream butter and sugar, until light and fluffy.  Beat in chocolate syrup, eggs, and vanilla, mix well. Add flour.  Mix well.  Pour batter, which will be thin, in prepared pan. Bake 17-20 min.
 Remove from oven.
 As the cake is baking, prepare the frosting, which you can put on the cake right out of the oven.  The frosting tastes like melted  ice cream.  Are you with me?

 Chocolate Frosting

 1/4 cup cocoa
 5 Tbsp butter
 5 tbsp milk
 21/2 -3 cups powdered sugar
 1 tsp vanilla 

 Put powdered sugar in a large mixing bowl.  In a small sauce pan combine. butter cocoa, and milk Heat until mixtures comes to just a boil, stirring constantly. Be careful not to let it scorch. Pour mixture over powdered sugar and beat until smooth with an electric mixer. Spread warm frosting over warm brownies and you have heaven.  These brownies are so moist, and keep well, if they aren't eaten first.  They are very addictive and they freeze well.

Tuesday, May 14

Strawberry Cobbler

Strawberry Cobbler




Preheat oven to 325 degrees F. Clean, rinse and drain the strawberries; slice. Combine the sliced strawberries with 1/3 cup of the sugar. Depending on the sweetness of your strawberries, you may need more or less to sweeten them.


Toss and set aside to macerate, stirring occasionally. Once the sugar is dissolved well, taste and add additional sugar if needed and let sit until the juices re-form. Stir in lemon juice.


Butter an 8 x 8 inch casserole dish; set aside. Whisk together the flour, the remaining sugar and the lemon zest. Beat together the milk and egg, add to the flour mixture, along with the melted butter and whisk until smooth.


Distribute the strawberries evenly into the prepared baking dish and pour the batter over the top. You may also do it in reverse, batter first, topped with berries, and some folks put the butter in the bottom, then the fruit and batter, or the batter and then the fruit. It's all good.


Bake at 325 degrees F for about 55 minutes to one hour, or until golden brown on top. Scoop into individual dishes and serve warm with a drizzle of cream, a dollop of whipped cream or a scoop of homemade ice cream.


Try not to eat every bit of it yourself - not that I'd know a thing about that! {wink, wink} Double ingredients for a 9 x 13 inch baking dish, if you have more folks to share it with.


Thursday, May 9

keeping fruits fresh longer

not that any fruit stays in my fridge long enough to do this..lol..still thuoght it might be interesting to keep on hand..



FABULOUS TIDBITS ~ HOW TO KEEP STRAWBERRIES FRESH MUCH LONGER!

945996_562844693756536_476115040_n

To keep the strawberries fresh longer in the refrigerator, use 1 Part White Vinegar to 10 Parts Water. Soak the strawberries, leaves and all in the vinegar/water mixture for a few minutes. Then drain the strawberries in a colander until they are completely dry.
Then place strawberries in an uncovered bowl in the refrigerator. The vinegar/water mixture kills any mold spores on the strawberries and keeps them fresh longer. The vinegar does not affect the taste. This also works for all kinds of berries: blueberries, raspberries, blackberries, etc. It really works!!”   Shared By Cindy Wagner

Easy Cheesy Breadsticks


Easy Cheesy Breadsticks from Baby Rose
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce
Easy Cheesy Breadsticks from Baby Rose
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce

Monday, May 6

Chicken N Dumplings

oh man there is nothing like homemade dumplings..they are good in everything.i make sweet pea dumplings,chicken and dumplings,and of course just plain dumplings..and any other way i can think of to add them in..So good.....................


CHICKEN ‘N DUMPLIN’S
Dumplings are biscuits in disguise…….you can substitute chicken broth for the milk and add some pepper if you like.
The secret to making good dumplings is to roll out the dumplings and cut them and then let them sit for a few minutes before dropping them in the cooking pot. This allows the air to slightly dry the outer surface of the dumplings and then they won’t fall apart when they hit the hot liquid.
You’ll need a nice chicken (or some chicken breasts or thighs) which has been simmered with salt and pepper for about an hour or longer until you can easily pull the meat from the bone, and one recipe of biscuit dough. Grandma would have chosen a big fat hen for this dish. You can simmer some carrot, onion and celery in your broth while cooking the chicken if you want to. You can substitute cold chicken broth for the milk in the biscuit dough if you want to and add a little pepper. Remove meat from liquid and cool a little before pulling off bones and cutting into bite-sized pieces.

Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening at room temp.
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. You can also pat out the dough on a floured surface and using a bread knife or similar utinsil, cut into 2” squares or anyway your heart desires. (If using this recipe to make biscuits: Cut out biscuits using a 2” biscuit cutter. Bake at 400 degrees F for 12 to 15 minutes until golden brown. (*Cooks note: If using self-rising flour, omit baking powder and salt.)

Turn the heat up under the broth, and drop biscuits gently into liquid without touching them. Let them simmer until they rise like a biscuit and float . After a few minutes, gently turn the biscuits over. After a few minutes you can push these dumplings down and put more uncooked ones on top if you want. DO NOT STIR! STIRRING WILL MAKE THE DUMPLINS MELT!

Turn the heat off and put a lid on the pot. Let it set a little while to make sure the dumplins are cooked all the way through before serving. When you get all your dumplin’s cooked, return the deboned chicken meat to the pot and gently stir until the liquid thickens slightly. Reheat if necessary.

Chicken Crescent Roll Ups

CHICKEN CRESCENT ROLL UPS
Sounded to good to pass up!

INGREDIENTS:
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)

Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)

Roll out and separate the crescent rolls.
In each triangle,

place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.

Once you have all 8 rolled up,

place them along the bottom of a lightly greased casserole dish.

Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.

Bake for 1 hour at 350F degrees.

~ From Baby Rose
CHICKEN CRESCENT ROLL UPS
Sounded to good to pass up!

INGREDIENTS:
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)

Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)

Roll out and separate the crescent rolls.
In each triangle,

place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.

Once you have all 8 rolled up,

place them along the bottom of a lightly greased casserole dish.

Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.

Bake for 1 hour at 350F degrees.

~ From Baby Rose

Sunday, May 5

Easiest Pecan Bars

Easiest Pecan Bars "EVER"
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

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.

Cool completely, about 1 hour, and cut into bars.

From~ Hillbilly Recipes on Facebook. No link attached, but go on over there and visit. I think you'll like their page.

~
Easiest Pecan Bars "EVER"

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

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.

Cool completely, about 1 hour, and cut into bars.

From~ Hillbilly Recipes on Facebook.  No link attached, but go on over there and visit.  I think you'll like their page.

~

Pizza Grilled Cheese


Homemade Coffee Creamer


Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Ok, so for whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

    14oz sweetened condensed milk
    1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well.  I like to add them to a mason jar and shake it like crazy. You could also opt to use an old (washed) creamer container. 

French Vanilla Creamer

    2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

    2 teaspoons vanilla bean paste

Chocolate

    2-3 tablespoons chocolate syrup
    (1 tsp vanilla extract, optional)

Chocolate Almond

    1 tablespoon cocoa powder 
    1 teaspoon almond extract

Strudel

    1 tablespoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon almond extract

Vanilla Caramel

    2 tablespoons  caramel ice cream topping
    2 teaspoons vanilla extract

Chocolate Raspberry

    2 teaspoons cocoa powder
    2 tablespoons raspberry syrup

Irish Cream

    2 tablespoons chocolate syrup
    1 teaspoon instant coffee
    1-2 teaspoons vanilla extract
    1 teaspoon almond extract

Coconut

    2 teaspoons coconut extract


Samoa (like the Girl Scout Cookies)

    2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
    2 tablespoons chocolate syrup
    2 tablespoons caramel ice cream topping

Peppermint Patty

    2 tablespoons chocolate syrup
    1 teaspoon peppermint extract

Cinnamon Vanilla

    2 teaspoons cinnamon
    2 teaspoons vanilla extract

Pumpkin Spice

    3 tablespoons pureed pumpkin
    1 teaspoon pumpkin pie spice
    4 tablespoons maple syrup
    1 teaspoon vanilla extract

Honey Vanilla

    1/4 cup honey
    2 teaspoons vanilla extract

Homemade Coffee Creamer - over 2 dozen flavor possibilities and one base recipe!

Almond Joy

    1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
    1 teaspoon almond extract
    2 tablespoons chocolate syrup

Sweet Cream

    Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
    2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
    1 teaspoon almond extract

Chocolate Orange

    2 tablespoons chocolate syrup
    1-2 teaspoons orange extract

Hazelnut

    2 teaspoons hazelnut extract

Chocolate Hazelnut

    2 tablespoons chocolate syrup
    2 teaspoons hazelnut extract

Cinnamon Cake

    2 teaspoons cinnamon
    2 teaspoons vanilla extract

Salted Caramel

    2-3 tablespoons caramel ice cream topping
    1/2 teaspoon salt

Eggnog

    replace milk in base recipe with equal amount of heavy cream
    1 teaspoons vanilla extract
    2 teaspoons rum extract
    1 teaspoon ground nutmeg

Toasted Almond

    2 teaspoons almond extract

 

Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly.  You don’t want grainy creamer!  Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

I stick a piece of tape on my mason jar lid with the expiration date from the milk I used.  I use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!!  And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/
Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Ok, so for whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. I like to add them to a mason jar and shake it like crazy. You could also opt to use an old (washed) creamer container.

French Vanilla Creamer

2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer

2 teaspoons vanilla bean paste

Chocolate

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond

1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel

1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel

2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry

2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream

2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut

2 teaspoons coconut extract


Samoa (like the Girl Scout Cookies)

2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty

2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla

2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice

3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla

1/4 cup honey
2 teaspoons vanilla extract

Homemade Coffee Creamer - over 2 dozen flavor possibilities and one base recipe!

Almond Joy

1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream

Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange

2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut

2 teaspoons hazelnut extract

Chocolate Hazelnut

2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake

2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel

2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog

replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond

2 teaspoons almond extract



Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

I stick a piece of tape on my mason jar lid with the expiration date from the milk I used. I use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

Saturday, May 4

Hamburger Stew

HAMBURGER STEW


Note: Serve with buttered cornbread.

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.


HAMBURGER STEW
Note: Serve with buttered cornbread.

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Pinterest