MELT-IN-YOUR-MOUTH {GF} PEANUT BUTTER COOKIES

• 1 cup creamy peanut butter
• 1 cup white sugar (I did 1/2 white and 1/2 brown)
• 1 tsp. baking soda
• 1 egg

-Best to mix with spoon.  Roll into a ball, roll balls in sugar, flatten slightly with a fork and bake at 350 degrees for 10 minutes.

Red, White and Blue Layered Flag Cake

A show-stopper cake for your patriotic summer celebration!

Prep Time
1:00Hr:Mins

Total Time
2:30Hrs:Mins

Makes

18servings

Red Cake Layers

1

box Betty Crocker® SuperMoist® white cake mix

1

pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3

cup vegetable oil

3

egg whites

1

teaspoon red paste food color

Blue Cake Layer

1/2

box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)

1/2

cup blueberries, pureed in blender or food processor

3

tablespoons vegetable oil

2

whole eggs

1/2

teaspoon blue paste food color

3

tablespoons Betty Crocker® white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2

box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)

1/2

cup water

2

tablespoons vegetable oil

2

egg whites

Frosting and Sprinkles

3

containers Betty Crocker® Whipped fluffy white frosting

Betty Crocker® red, white and blue sprinkles, as desired

1. To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Makes 18 servings

Peanut Butter Bon-Bons

Adapted from an ancient edition of Better Homes and Gardens “Gifts From Your Kitchen”

Makes 4-5 dozen (or more, if you like them smaller)

Ingredients:

• 2 cups peanut butter
• ½ cup butter
• 1 teaspoon vanilla
• 3 cups crispy rice cereal
• 4 cups powdered sugar
• 12oz semi-sweet chocolate chips*
• 1 tablespoon vegetable oil

* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.

Directions:

Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).

Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).

In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm. These can be eaten cold or at room temperature (or even frozen… but I’m weird like that!)

**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.

Strawberry Sorbet Recipe

Strawberry Sorbet Recipe Strawberry Sorbet: Place the sugar and water in a small saucepan, over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so).  Meanwhile, thaw the strawberries and then place the thawed strawberries in a food processor and process until the strawberries are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using fresh strawberries, puree the berries in the food processor, transfer to a large bowl, add the lemon juice and liqueur (if using), and place in the refrigerator until chilled.) Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed strawberries. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer. Note: If you do not have an ice cream machine, then pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days. Serves 4.

Strawberry Sorbet Recipe: 1/3 cup (80 ml) water 1/3 cup (65 grams) granulated white sugar 2 1/2 cups or 1 pound (454 grams) fresh or frozen unsweetened strawberries 1 tablespoon lemon juice Note:  If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and then refreeze the sorbet.  The sorbet is not affected by thawing and refreezing.

Creamy Chicken Tortilla Soup

Ingredients

• 1 1/2 to 2 Pounds Chicken Breast, trimmed (can be frozen)
• 1 Can Campbell's Cream of Chicken Soup
• 1 Can Campbell's Cream of Celery Soup
• 1 Can Campbell's Fiesta Nacho Soup
• 2 Cans Rotel Tomatoes W/Cilantro & Lime Juice (or any rotel tomatoe's will work)
• 2 Cups Chicken Broth
• 1 Tablespoon Cilantro
• 1 Teaspoon Cumin
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1/4 Teaspoon Chili Powder
• shredded cheddar cheese and corn tortilla chips for topping

Directions

1. Step One

   Combine all ingredients except the chicken breast, shredded cheddar, and corn tortilla chips in crockpot and mix well.

2. Step Two

   Add chicken breast. Cover and cook on HIGH for 3 hours.

3. Step Three

   Once chicken breast is done remove and shred it with a fork, return it to the slow cooker and stir.

4. Step Four

   Dish soup into bowls and top with shredded cheddar cheese, crushed corn tortilla chips and fresh chopped tomato and enjoy!

Potatoes Romanoff

Preparation Instructions

Preheat oven to 425 degrees F.

Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.

Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper.

Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream.

Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don’t compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top.

Bake at 350 degrees F until the top is golden brown, about 30 minutes. Serves 6.

Snickerdoodle Bars

Prep Time
20 Minutes
Total Time 1:45 Hr:Mins
Makes 24 bars
2 1/3 flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla
Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla
Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars

Raspberry Lemon Frozen Yogurt

Yield: 5 cups

Ingredients:

• 1/2 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1/4 oz package unflavored gelatin
• 2/3 cup sugar + 6 tbsp
• 1/4 cup light corn syrup
• 2 cups plain whole milk yogurt
• 1/2 cup heavy cream
• 3/4 cup raspberries or blueberries (I often do a mix)

Directions:

1. Pour 5 tbsp of the lemon juice into a bowl, and sprinkle in the gelatin. Allow the gelatin to sit for 5 minutes.
2. In a saucepan, bring the rest of the lemon juice, 2/3 cup sugar, and corn syrup to a boil over medium heat, and cook for a minute or two until the sugar dissolves. Remove from the heat and stir in the lemon gelatin.
3. Mix together the yogurt, lemon zest, and cream in a large bowl, and add the saucepan mixture. Whisk until smooth, then place this mixture in an ice bath for 20 minutes, until chilled.
4. In the meantime, boil the berries with 6 tbsp sugar over medium high heat until dissolved and saucy (this should take about 5 minutes). Let cool.
5. Spin the frozen yogurt in an ice cream machine for about 20 minutes, then place the frozen yogurt and cooled berry sauce in alternate scoops into a container, and swirl with a knife to your liking. Place in the freezer for an additional 2-4 hours until completely frozen. Enjoy!

Crockpot Macaroni and Cheese

Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups preshredded sharp cheddar cheese

2 cups uncooked elbow macaroni

Spray the pot of the slow cooker or if using a liner bag, spray the bag well.  In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot.  Add cheese and uncooked macaroni. Stir gently to mix.  

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.  (Do not cook more than 4 hours, or the sides will begin to dry out).  Serve at once.  

Jell-o Roll-Ups

1 (3 oz.) pkg. jello

1/2 cup water

1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is sprayed well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure jello is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff.  This is the key to a successful marshmallow layer!  If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.  Creamy layer will float to the top.

Remove the pan from fridge.  At this point,  the jello should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  We found it easiest to cut with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.

Smore’s Cookies

Recipe from Chelsea at www.mmmcafe.blogspot.com

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 1/2 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.

Preheat the oven to 375 degrees. Line 11x17 baking pan with parchment paper.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 2  tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Makes 16-20 cookies

One Hour Cinnamon Rolls

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast (4 1/2 Saf-Instant)

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

 

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

No-Bake Peanut Butter Chocolate Bars

No-Bake Peanut Butter Chocolate Bars

printed from melskitchencafe.com

*Makes 16 2-inch squares

INGREDIENTS:

Crust:

2 cups graham cracker crumbs

10 tablespoons butter, melted

1 tablespoon granulated sugar

Peanut Butter Filling:

1 cup creamy peanut butter

4 tablespoons butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Chocolate Topping:

4 ounces semisweet or bittersweet chocolate

3/8 cup heavy cream

DIRECTIONS:

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of an 8X8-inch or 9X9-inch baking pan. In the bowl of a stand mixer or in a bowl using a handheld mixer, mix the peanut butter, softened butter, powdered sugar, vanilla, and salt until the mixture is completely combined and is smooth. Spread over the crumb mixture, smoothing the top with an offset or rubber spatula. Chill the bars for at least an hour, until the filling is set.

Heat the chocolate and cream in a medium microwave-safe bowl, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Chill the bars for at least an hour, until the chocolate topping is set. Run a knife under hot water and wipe clean. Slice the bars with the warm knife. Refrigerate until ready to serve.

Perfect Cinnamon Rolls

1 1/2 tablespoons Active Dry Yeast
1 1/2 tablespoons granulated sugar
1/2 cup warm water 115 degrees F.
8 tablespoons (1stick) unsalted melted butter
3/4 cup warmed whole milk or heavy cream 115 degrees F.
3/4 cup granulated sugar
1 large egg
4 cups Gold Medal all purpose flour plus more for dusting counters
1 teaspoon kosher salt
Cinnamon/Sugar Layer
8 tablespoons (1stick) unsalted softened butter
1 cup packed light brown sugar
1/2 cup granulated sugar
3 tablespoons ground cinnamon
4 tablespoons softened unsalted butter (for buttering pan)
1/4 cup packed light brown sugar (for sprinkling over buttered pan)
Frosting
8 ounces softened cream cheese
8 tablespoons (1 stick) softened unsalted butter
2-3 cups powdered sugar
1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
3. Take 4 tablespoons softened butter and spread over 13×17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
4. Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
Makes about 18 rolls

The Best Spinach Artichoke Dip Ever

Added by Ree on June 10, 2012 in Appetizers, Warm Dips

Prep Time 5 Minutes Cook Time 25 Minutes

Servings 16

Difficulty Easy

Ingredients

• 3 Tablespoons Butter
• 4 Tablespoons Garlic, Minced
• 1 bag Spinach
• Salt And Pepper, to taste
• 2 cans Artichoke Hearts, Rinsed And Drained
• 3 Tablespoons Butter (additional)
• 3 Tablespoons Flour
• 1-½ cup Whole Milk (more If Needed)
• 1 package (8 Ounce) Softened Cream Cheese
• ½ cups Crumbled Feta
• ½ cups Grated Parmesan
• ¾ cups Grated Pepper Jack Cheese
• ¼ teaspoons Cayenne
• Extra Grated Pepper Jack
• Pita Wedges, Tortilla Chips, Crackers

Preparation Instructions

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, or crackers!

Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting

Added by Kelly @ Evil Shenanigans on May 17, 2011 in Cakes, Desserts

Prep Time 20 Minutes Cook Time 30 Minutes

Servings 10

Difficulty Easy

Ingredients

• FOR THE CAKE:
• 1-¾ cup All-purpose Flour
• ⅓ cups Yellow Cornmeal
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Sugar
• ½ cups Packed Light Brown Sugar
• 8 Tablespoons Butter, Melted
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 4 whole Eggs At Room Temperature
• _____
• FOR THE FROSTING:
• 4 ounces, weight Semi Sweet Chocolate Melted
• 2 sticks Butter, At Room Temperature
• 1 teaspoon Vanilla
• ¼ cups Cocoa Powder
• 5 cups Powdered Sugar
• ⅓ cups Buttermilk

Preparation Instructions

Heat the oven to 350ºF and spray two 8-inch pans with non-stick cooking spray.
In a large bowl sift together the flour, cornmeal, baking powder, baking soda, salt, sugar, and brown sugar. In a medium bowl whisk together the butter, buttermilk, vanilla, and eggs until well-combined.
Pour the wet ingredients into the dry and mix until there are no large lumps of flour remaining. A few small lumps are fine. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until the cake pulls away from the side of the pan and springs back when gently pressed in the center. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
While the cake cools, prepare the frosting. In a large bowl cream together the melted chocolate and butter until smooth and creamy.
Add in the vanilla, cocoa powder, and powdered sugar and begin mixing. Slowly add in the buttermilk until the frosting reaches your desired spreading consistency. If the frosting is stiff, feel free to add a few more drops of buttermilk.
Once the cake is cool, frost and decorate as desired.
Enjoy!

White Velvet Sugar Cookies

2 cups butter, softened

1 (8 oz) pkg cream cheese, softened

2 cups sugar

2 egg yolks

1 tsp. vanilla

4 ½ cups flour

-Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well.  Gradually add flour. Cover and chill 2 hours or until firm.  Roll out on floured surface to ¼ inch thickness.  Cut into 3-inch shapes; place on greased baking sheets.  Bake at 350 degrees for 10-12 minutes or until set (but not browned).  Cool 5 minutes.  Place on wire racks to cool.

Funfetti Cookies

Added by Julia Mestas on April 30, 2012 in Cookies, Desserts

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 14

Difficulty Easy

Ingredients

• 1 cup Butter, Room Temperature
• 1-¼ cup Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 1 whole Egg
• 2-½ cups Flour
• ¼ cups Cornstarch
• ¾ teaspoons Baking Soda
• ½ teaspoons Salt
• ½ cups Rainbow Jimmie Sprinkles
• 2 Tablespoons Nonpareil Sprinkles

Preparation Instructions

Preheat the oven to 375ºF.
Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)
Cool on a wire rack. Store in an airtight container up to 4 days.
Recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies.

Queso Taco Pasta Bake

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 10 ounce can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in salsa, turn off heat and set aside.
3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.
4. Cook pasta according to package directions, drain and run under cold water.
5. Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.
Makes 8 servings

Malva Pudding

1 cup sugar
1 egg
1 Tablespoon apricot jam
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon white vinegar
1 cup milk
Sauce:
1 cup heavy cream
6 oz. butter
1 cup white sugar
1/2 cup hot water
Directions:
1.Beat the egg and sugar well in a mixer. Add the jam. Sift together flour baking soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish, 350 degrees for 45- 1 hour. It is important to use a covered dish otherwise the sauce won't soak into the cake.
2. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
Serve with custard adn whipped cream.

I used more jam, about 3 tablespoons, and I may have used a bit less water. It only took 45 minutes, and even then I think it was a bit too long, so just watch it.

Viva la Taco Monkey Bread

Prep Time: 20 Min

Makes 6-8 servings

INGREDIENTS:

1 1/2

lb lean (at least 80%) ground beef

1tablespoon Old El Paso® taco seasoning mix

2cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

2cups shredded sharp Cheddar cheese (8 oz)

1/2cup chopped tomato

1/4cup chopped red onion

1avocado, pitted, peeled and diced

1tablespoon chopped cilantro

1medium lime, squeezed (1 to 2 tablespoons juice)

Salt and pepper to taste

1 1/2cups shredded iceberg lettuce

1/2cup sour cream

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.
• Separate each can of dough into 8 biscuits; cut each into quarters. In large bowl, toss biscuit pieces with cooked ground beef and Cheddar cheese. Pour into loaf pan.
• Bake 35 minutes or until dark golden brown.
• Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
• Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.
• Top with sour cream and tomato-avocado mixture. Serve immediately.

Pie Crust in the Pan

INGREDIENTS
1 1/2 cups flour
2 T sugar
2 T milk
1 t salt
1/2 cup oil (any except olive oil)

Mix dry ingredients. Make them into a little volcano-esque hill, with a hole in the top.

Whisk the wet ingredients. Pour into the the dent in the top of the dry ingredient ‘hill.’

Mix just enough to moisten dough.

Press into place in pie pan.

Done! Use as base pie crust for your next pie.

Homemade Bisquick Mix Recipe

• 10 cups flour
• 1/2 cup baking powder
• 1/4 cup sugar
• 2 tsp. salt
• 2 cups shortening

1. Mix dry ingredients.

2. Cut in shortening until mixture is about the consistency of cornmeal.

3. Store in large ziploc bags or air tight containers in freezer.

Now, use this “master mix” any time a recipe calls for baking mix.

Crusting Buttercream Icing (VIVA Method)

Ingredients

• 2 lbs. sifted powdered sugar
  1/2 cup or 1 stick butter, softened.
  1-1/2 cups solid vegetable shortening
  2 tbsp. clear vanilla extract
  1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.
  1/4 tsp. almond extract

Instructions

Cream butter, shortening, and extracts until creamy and smooth. Gradually add powdered sugar and water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and creamy. Do not overmix or mix on high speed.
1. For whiter icing, use butter without dye (health food stores)
2. For stiffer icing, use 1/4 cup of water instead of 1/3 cup.
3. If you live where it is humid, you can add 1-2 tbsp. meringue powder.
4. 
   
5. Let set for 15 minutes before smoothing with a VIVA paper towel.
6. Icing can be refrigerated for 2 weeks in an airtight container. Iced cake can sit at room temp. for 2-3 days.
7. 
   
8. *Any flowers made with this recipe remain soft enough to be cut with a knife.*

Eggs Benedict

Added by Ree on June 29, 2009 in Breakfast, Eggs

Prep Time 15 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 3 whole English Muffins
• 3 slices Canadian Bacon
• 3 whole Eggs (plus 3 Egg Yolks)
• 2 sticks Butter
• 1 whole Lemon, Juiced
• Cayenne Pepper To Taste

Preparation Instructions

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.