1 box cake mix (spice and yellow are best)
1 regular can pumpkin
Mix well.
Add chocolate chips if desired.
For muffins :
Place in muffin tins and bake at 350 degrees for 20 minutes.
For cookies:
Place on baking sheet, and bake at 350 for 10 -13 minutes
Voila!
Monday, October 31, 2011
Tuesday, October 11, 2011
5 Star Double Layer Pumpkin Cheesecake
Ingredients:
16oz of softened cream cheese
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:
1. Preheat oven to 325degrees
2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35-40 min, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours or overnight. Cover with whipped topping before serving.
16oz of softened cream cheese
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:
1. Preheat oven to 325degrees
2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35-40 min, or until center is almost set. Allow to cool, then refrigerate for at least 3 hours or overnight. Cover with whipped topping before serving.
Monday, October 3, 2011
Omlette Bread
Tube of refridgerated dough (rolls, crecents)
eggs (about 3-4)
cheese- shredded or cubed
breakfast meat of your choice (ham, sausage, -I used deli turkey)-cubed or chopped
*Butter a bread pan.
*Crack the eggs and put them into a small bowl. Add a sprinkle of salt and pepper.
*Cut the rolls into quarters and dip them in the eggs then place them in the bread pan with some of the meat and cheese mixed throughout. When all of the dough is dipped and layered in the pan, dump the remainder of the eggs in the pan and top witht the rest of the meat, then top with cheese.
*Bake at 350 for about 20-30 min or until egg is completely cooked.
* I just made this recipe up but it was really yummy. Next time I plan to add some more ingredients like mushrooms, onions, green peppers,...
Hope you enjoy:)
eggs (about 3-4)
cheese- shredded or cubed
breakfast meat of your choice (ham, sausage, -I used deli turkey)-cubed or chopped
*Butter a bread pan.
*Crack the eggs and put them into a small bowl. Add a sprinkle of salt and pepper.
*Cut the rolls into quarters and dip them in the eggs then place them in the bread pan with some of the meat and cheese mixed throughout. When all of the dough is dipped and layered in the pan, dump the remainder of the eggs in the pan and top witht the rest of the meat, then top with cheese.
*Bake at 350 for about 20-30 min or until egg is completely cooked.
* I just made this recipe up but it was really yummy. Next time I plan to add some more ingredients like mushrooms, onions, green peppers,...
Hope you enjoy:)
Monkey Bread
Ingredients:
2 tubes refridgerated Pillsbury Grand rolls1-2 boxes of instant butterscotch pudding
brown sugar
sugar
cinnamon
butter
cream cheese frosting
Directions:
-Melt butter in one bowl. In a seperate bowl mix the pudding powder, sugars, and cinnamon together.-Cut each grand roll into quarters, dip in melted butter, then in the pudding/sugar mixture.
-Butter a bundt pan and lightly coat with some of the pudding/sugar mixture. Place the dipped rolls into the bundt pan and cook at 350 for about 20-30min.
-Spread the frosting on the top of the cake.
*Sorry I don't have measurements for the ingredients. I used 1 box of pudding with about the same amount of sugar, and about half that amount for the cinnamon and brown sugar. (it just depends on what you like:) I also warmed up the frosting and put it on the warm cake so that it melted through all of the cracks and made it all gooey.
When ready to eat just pull apart and enjoy.
Saturday, October 1, 2011
ROCKY ROAD CAKE IN THE CROCK POT
1 (18 1/4 ounce) package German chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morse
Directions:
1 Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2 Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3 Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4 Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5 Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
6 Spoon into dessert dishes, and serve with ice cream, if desired.
1 (4 ounce) package instant chocolate pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3 1/2 ounce) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morse
Directions:
1 Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2 Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3 Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4 Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5 Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
6 Spoon into dessert dishes, and serve with ice cream, if desired.
Thursday, August 11, 2011
Banana Bread
Banana Sour Cream Bread (The BEST evah!)
Original Recipe Yield 4 - 7x3 inch loaves (1 batch usually makes 2 large loaves and about 8 mini loaves OR I also like to make it in a bundt pan- less pans to wash :)
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
**Streusel topping (don't be stingy- this is the good stuff) : melted butter (1/2 cup-ish), brown sugar, pinch of cinnamon, sometimes a bit of white sugar and chopped nuts if you like them. It should be a paste consistency. Sprinkle on top of each loaf. I like to barely push it into the batter with a spatula
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. (I don't mix nuts in my batter, but I do like to add some chopped pecans to the streusel I put on top) Divide into prepared pans. Add streusel on top.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean. If the top starts looking too brown before the middle is done, put some tin foil on top of the loaves so it doesn't get over-done. I use a sharp knife and stick it in the center to test doneness, it doesn't have to come out completely clean, if there is a slight crumb, it should be ready to come out of the oven. Let cool in the pans for a good amount of time; about 30 minutes to an hour.(If you are baking mini-loaves, they are usually done in about 30 minutes).
Original Recipe Yield 4 - 7x3 inch loaves (1 batch usually makes 2 large loaves and about 8 mini loaves OR I also like to make it in a bundt pan- less pans to wash :)
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
**Streusel topping (don't be stingy- this is the good stuff) : melted butter (1/2 cup-ish), brown sugar, pinch of cinnamon, sometimes a bit of white sugar and chopped nuts if you like them. It should be a paste consistency. Sprinkle on top of each loaf. I like to barely push it into the batter with a spatula
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. (I don't mix nuts in my batter, but I do like to add some chopped pecans to the streusel I put on top) Divide into prepared pans. Add streusel on top.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean. If the top starts looking too brown before the middle is done, put some tin foil on top of the loaves so it doesn't get over-done. I use a sharp knife and stick it in the center to test doneness, it doesn't have to come out completely clean, if there is a slight crumb, it should be ready to come out of the oven. Let cool in the pans for a good amount of time; about 30 minutes to an hour.(If you are baking mini-loaves, they are usually done in about 30 minutes).
Tuesday, August 9, 2011
Soft Yogurt Sandwich Rolls
3 1/2 – 4 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt
In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Store in an airtight container.
Makes 10 rolls.
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt
In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Store in an airtight container.
Makes 10 rolls.
*I used plain Greek yogurt like suggested. I didn't shape them very well, but they stayed completely soft and moist for 3 days*
Subscribe to:
Posts (Atom)