tag:blogger.com,1999:blog-2715202036239262042024-03-13T16:55:51.347-07:00I Love 2 CookAnonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-271520203623926204.post-31942993988070002112014-01-01T08:13:00.000-08:002014-01-01T08:13:32.500-08:00CARNATION® Famous Fudge <h2 class="fn">
</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtTOTDHpgU7Y2pOamCNRL-Z_UiRzw_YXsUkuH4s5l3ibqP_B53iuMqoAQajsea80EXpXXsLfgc8EMjmlHQaInSc8eINyjbwwbezlQTBlfUABkQQKw7Xn2apnT16_YWVLf4SQWU1L9bZl8/s1600/18456lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtTOTDHpgU7Y2pOamCNRL-Z_UiRzw_YXsUkuH4s5l3ibqP_B53iuMqoAQajsea80EXpXXsLfgc8EMjmlHQaInSc8eINyjbwwbezlQTBlfUABkQQKw7Xn2apnT16_YWVLf4SQWU1L9bZl8/s1600/18456lrg.jpg" height="320" width="320" /></a></div>
<h2 class="fn">
</h2>
<dl class="recipeHighlights">
<dt>Prep: 10 mins</dt>
<dt>Cooking: 6 mins</dt>
<dt>Level: Easy </dt>
<dt>Cooling: 120 mins</dt>
<dt>Yields: 24 servings (2 pieces per)</dt>
<dt> </dt>
<dt><u>Recipe Source: VeryBestBaking</u></dt>
<dt> </dt>
<dt><br /></dt>
</dl>
<h3>
<b>Ingredients
</b></h3>
<dl class="recipeHighlights">
<dt><br /></dt>
</dl>
<div class="column ingredients">
<div class="userIngredients">
<ul>
<li class="ingredient"><span class="amount"><span class="value">1 1/2</span> cups granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">2/3</span> cup <span class="type">(5 fl.-oz. can)</span></span> <span class="name">NESTLÉ® CARNATION® Evaporated Milk</span></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> tablespoons butter or margarine</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/4</span> teaspoon salt</span></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> cups miniature marshmallows</span></li>
<li class="ingredient"><span class="amount"><span class="value">1 1/2</span> cups <span class="type">(9 oz.)</span></span> <span class="name">NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup chopped pecans or walnuts (optional)</span></li>
<li><span class="amount"><span class="value">1</span> teaspoon vanilla extract </span></li>
</ul>
<br />
<h3>
Directions
</h3>
<b>LINE</b> 8-inch-square baking pan with foil.<br />
<br />
<b>COMBINE</b> sugar, evaporated milk, butter and salt in medium, <i>heavy-duty</i> saucepan. Bring to a <i>full rolling boil</i> over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.<br />
<br />
<b>STIR</b>
in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for
1 minute or until marshmallows are melted. Pour into prepared baking
pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil.
Cut into 48 pieces.<br />
<br />
<b>FOR MILK CHOCOLATE FUDGE:<br />SUBSTITUTE</b> 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. <br />
<br />
<b>FOR BUTTERSCOTCH FUDGE:<br />SUBSTITUTE</b> 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. <br />
<br />
<b>FOR PEANUTTY CHOCOLATE FUDGE:<br />SUBSTITUTE</b>
1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk
Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped
peanuts for pecans or walnuts.
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-41199267041674150602013-04-24T15:03:00.001-07:002013-04-24T15:03:40.388-07:00Rainbow Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQTGyIWPv13LSiqJVfsXD6zCoMm-RBgUWPH-dlc8J449hMop20px_6yja1yWPSiyt-1KdOcPGi85kqlKSGyutJ_HMBhucKBIbA9ZXHbd164BHcpD02WlGtLN-BkaCwXP8gG63LatgXmnO/s1600/Rainbow-Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rainbow Cupcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQTGyIWPv13LSiqJVfsXD6zCoMm-RBgUWPH-dlc8J449hMop20px_6yja1yWPSiyt-1KdOcPGi85kqlKSGyutJ_HMBhucKBIbA9ZXHbd164BHcpD02WlGtLN-BkaCwXP8gG63LatgXmnO/s1600/Rainbow-Cupcakes.jpg" title="" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-78539686010803837382013-04-24T14:49:00.003-07:002013-04-24T14:49:36.688-07:00Ice Cream Cone Cakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMp62nKrjrZKQFuwh8tZsXJsJehK6qPYb7Mvz_HXZFdDrOAXd-eTGdTGuuRqb958SMtzhOC8HX-FidfeCxq5t_lbYKeZchxFRpovz0QwusPlvfv9EIt1iUjOmr1waF44jN7t9_FggpkHF/s1600/Ice-Cream-Cone-Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ice Cream Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMp62nKrjrZKQFuwh8tZsXJsJehK6qPYb7Mvz_HXZFdDrOAXd-eTGdTGuuRqb958SMtzhOC8HX-FidfeCxq5t_lbYKeZchxFRpovz0QwusPlvfv9EIt1iUjOmr1waF44jN7t9_FggpkHF/s1600/Ice-Cream-Cone-Cakes.jpg" height="298" title="" width="400" /></a></div>
<br />
<br />
<br />
Recipe Source <a href="http://www.bettycrocker.com/recipes/ice-cream-cone-cakes/9794e27f-63a9-4e2a-b1ed-b766b3ab9b7f" target="_blank">Betty Crocker</a><br />
<br />
A creative twist on the traditional birthday cake. Kids will love eating their cake in a cone instead of on a plate!<br />
<br />
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner1.jpg" height="90" width="500" /></a>
<br />
<br />
Ingredients<br />
<div class="recipePartIngredients">
<div class="recipePartIngredientGroup">
<h2>
</h2>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> box Betty Crocker® SuperMoist® party rainbow chip cake mix
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
Water, vegetable oil and eggs called for on cake mix box
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
24<span class="type"></span> flat-bottom ice cream cones
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor) </dt>
<dt> </dt>
<dt> <b>Directions:</b></dt>
</dl>
<ul class="recipePartStepsList">
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepDescription">Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">Make
cake batter as directed on box. Divide batter evenly among muffin cups
(two-thirds full). Place ice cream cone upside down on batter in each
cup.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepDescription">Bake
16 to 22 minutes or until toothpick inserted in cake comes out clean
(cones may tilt on batter). Cool completely, about 30 minutes. Remove
paper baking cups. Generously frost cake with frosting, and decorate as
desired. Store loosely covered. </span></li>
<li class="recipePartStep" itemprop="recipeInstructions">After frosting, enjoy a downpour! Sprinkle frosted
cone cakes with any of the following: breakfast cereal, animal
crackers, dried fruit, candy sprinkles, crushed hard candies, graham
cracker crumbs, granola, mini chocolate chips or chopped nuts.<div class="recipePartTipsInfo">
<br />
Vary the flavor of your cake cones by using other
varieties of Betty Crocker® cake mix. You could also try different
flavors of flat-bottom cones.<br />
<br />
Help steady Ice Cream Cone Cakes on a serving
plate by putting a small amount of frosting on the cone bottom; lightly
press cone onto plate.</div>
</li>
</ul>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
</dt>
</dl>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-878933303929121332013-04-21T16:10:00.000-07:002013-04-21T16:14:05.148-07:00Cupcake Farm - Kids' Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCot7YoO-AsSMy5eavekr4TlQwLv3pt8UIWCPtPwCJgTIkKlg8YSxyTrMOdB028vUhjKDV8At0vuE4uGM6p5U7JQlMGhPVNljnmJozmBPylz9LHspz7MnyhyphenhyphenKqqKsvrcEPS5EG5pE-lBkJ/s1600/cupcake-farm-recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cupcake farm " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCot7YoO-AsSMy5eavekr4TlQwLv3pt8UIWCPtPwCJgTIkKlg8YSxyTrMOdB028vUhjKDV8At0vuE4uGM6p5U7JQlMGhPVNljnmJozmBPylz9LHspz7MnyhyphenhyphenKqqKsvrcEPS5EG5pE-lBkJ/s1600/cupcake-farm-recipe.jpg" title="" /></a></div>
<br />
<div class="subTitle">
Annabel Karmel's fun and inventive recipes are perfect for kids to make -- and eat!</div>
Decorate your cupcakes and make the sweetest little animals.Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-14572710952290350802013-04-21T15:27:00.001-07:002013-04-21T15:27:09.744-07:00Springtime Bonnets <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoL8sNi4F99UVt1kQLjoXU66F_bZlUypZDxVhOVNhyphenhyphenim_MS1eLdKIDBrw3AsfN5uuS9MnSbf3XVO6bTLPkxGkuXp8cnF8PPxyfhoiCo5N-4is-95OE-0KjBJ3PtY5MRXo2oyMZSOpAFSl/s1600/Springtime-Bonnets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Springtime Bonnets Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoL8sNi4F99UVt1kQLjoXU66F_bZlUypZDxVhOVNhyphenhyphenim_MS1eLdKIDBrw3AsfN5uuS9MnSbf3XVO6bTLPkxGkuXp8cnF8PPxyfhoiCo5N-4is-95OE-0KjBJ3PtY5MRXo2oyMZSOpAFSl/s1600/Springtime-Bonnets.jpg" title="" /></a></div>
<br />
Recipe Source: <a href="http://www.verybestbaking.com/recipes/144802/Springtime-Bonnets/detail.aspx" rel="nofollow" target="_blank">VeryBestBaking</a><br />
<dl class="recipeHighlights">
<dt>Prep:<span class="value-title" title="PT45M"></span> 45 mins</dt>
<dt>Cooking:<span class="value-title" title="PT10M"></span> 10 mins</dt>
<dt>Level: Easy </dt>
<dt>Yields: 24 bonnets</dt>
<dt> </dt>
<dt> </dt>
</dl>
<div class="column ingredients">
<h3>
Ingredients
</h3>
<div class="userIngredients">
<ul>
<li class="ingredient"><span class="amount"><span class="value">1</span> package <span class="type">(16.5 oz.)</span></span> <span class="name"><a href="http://www.verybestbaking.com/Toll-House/Products/RefrigeratedCookieDough/Chocolate-Chip-Cookie-Dough-Bar.aspx">NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough</a></span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> container <span class="type">(12 oz.)</span></span> prepared whipped white frosting</li>
<li class="ingredient"> Food coloring</li>
<li class="ingredient"><span class="amount"><span class="value">6</span> to 8 pieces WONKA® LAFFY TAFFY®, any flavor</span></li>
<li class="ingredient"><span class="amount"><span class="value">12</span> large marshmallows, cut in half</span></li>
<li class="ingredient"> Toppings, assorted sprinkles and/or sugars</li>
</ul>
<h3>
Directions
</h3>
<b>PREPARE</b> cookies as directed on package. Cool completely.<br />
<br />
<b>DIVIDE</b> frosting into smaller bowls. Tint frosting to desired shades with food coloring.<br />
<br />
<b>TO MAKE BONNET BANDS,</b> gently stretch and mold each piece of Laffy
Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten
if easier. With knife or kitchen scissors, cut into 1/4-inch bands.
Keep covered to keep bands from drying out.<br />
<br />
<b>SPREAD</b> frosting over cookies. Place a half marshmallow in the
center of each frosted cookie. Spread tops and side of marshmallows
with frosting, if desired. Wrap Laffy Taffy band around base of hats;
gently pinch or twist band close to hat base. Sprinkle bonnets with
assorted toppings, sprinkles and sugars.<br />
<br />
<b>NOTE:</b> WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-56641646691999526872013-04-21T13:50:00.002-07:002013-04-21T13:50:27.422-07:00Santa Hat Brownies<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00-ZOG4qMr7sICao6Ulzeb6UD0A5DYF3_jamem92I7axXwadZ0uiaI_6KgranZSs-A9ECct8Br19yVLzjWnNkM6gfS3QzFqJ-ua9sXnXRkry-dTdwhwHk6sNS-hexxve7LXWIGQqgaH5B/s1600/santa-hat-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Santa Hat Brownies Dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00-ZOG4qMr7sICao6Ulzeb6UD0A5DYF3_jamem92I7axXwadZ0uiaI_6KgranZSs-A9ECct8Br19yVLzjWnNkM6gfS3QzFqJ-ua9sXnXRkry-dTdwhwHk6sNS-hexxve7LXWIGQqgaH5B/s1600/santa-hat-brownies.jpg" height="400" title="" width="395" /></a></div>
<br />
<br />
Yields 12-16 brownies<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>Ingredients:</b><br />
<br />
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)<br />
12-16 small strawberries, cleaned and hulled<br />
vanilla-mascarpone buttercream (recipe below)<br />
<i><b><br /></b></i>
<i><b>Mascarpone Buttercream</b></i><br />
<br />
<b>Ingredients:</b><br />
1/2 cup (1 stick) unsalted butter, room temperature<br />
8 ounces mascarpone cheese, room temperature<br />
2-1/2 to 3 cups powdered sugar<br />
2 teaspoons vanilla extract<br />
pinch of salt<br />
<br />
<b>Directions:</b><br />
<br />
Using a stand mixer with a paddle attachment, beat butter and mascarpone
cheese until light and creamy, about 2 minutes. Add vanilla extract
and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue
beating until smooth. Add more sugar, if needed to reach desired
consistency and sweetness.<br />
To assemble, pipe a ring of vanilla buttercream on top of each
brownie. Cut off the base of a strawberry so it is flat and place it
upside down on each brownie, pushing slightly to secure in place. Top
the tip of the strawberry with a dot of buttercream to finish the santa
hat.<br />
Adapted from this <a href="http://www.ericasweettooth.com/2009/12/santa-hat-brownie-bites.html">recipe</a> found on <a href="http://www.ericasweettooth.com/">Erica’s Sweet Tooth</a>Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-81208741769773252822013-04-21T12:19:00.000-07:002013-04-21T12:19:21.393-07:00Razz-Ma-Tazz Bars <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbONTXCgELk9If4aVCrpD_m0t9uet729CiBlKMosCDZAiuMQsvIBBndeiRrr0lFfD0lHL594o5sKmT7F3VadWRD0xdHdlDOzsrN18PXlUyUIA45jdlb9p3By916XQhVA1rtyXZxQ8uW6DM/s1600/Razz-Ma-Tazz-Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Razz-Ma-Tazz-Bars Dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbONTXCgELk9If4aVCrpD_m0t9uet729CiBlKMosCDZAiuMQsvIBBndeiRrr0lFfD0lHL594o5sKmT7F3VadWRD0xdHdlDOzsrN18PXlUyUIA45jdlb9p3By916XQhVA1rtyXZxQ8uW6DM/s1600/Razz-Ma-Tazz-Bars.jpg" title="" /></a></div>
<br />
Recipe Source <a href="http://www.verybestbaking.com/recipes/105108/Razz-Ma-Tazz-Bars/detail.aspx?offer=RecipeOffer9">VeryBestBaking</a><br />
<dl class="recipeHighlights">
<dt> </dt>
<dt>Prep:<span class="value-title" title="PT20M"></span> 20 mins</dt>
<dt>Cooking:<span class="value-title" title="PT1H10M"></span> 70 mins</dt>
<dt>Level: Intermediate </dt>
<dt>Yields: 16 bars</dt>
<dt> </dt>
<dt> </dt>
</dl>
<div class="column ingredients">
<h3>
Ingredients
</h3>
<div class="userIngredients">
<ul>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup <span class="type">(1 stick)</span></span> butter or margarine</li>
<li class="ingredient"><span class="amount"><span class="value">2</span> cups <span class="type">(12-oz. pkg.)</span></span> <span class="name"><a href="http://www.verybestbaking.com/Toll-House/Products/MorselsAndBaking/Premier-White-Morsels.aspx">NESTLÉ® TOLL HOUSE® Premier White Morsels</a></span>, <i>divided</i></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> <span class="type">large</span></span> eggs</li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup all-purpose flour</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon salt</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon almond extract</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup seedless raspberry jam</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/4</span> cup toasted sliced almonds </span></li>
</ul>
</div>
</div>
<h3>
Directions
</h3>
<b>PREHEAT</b> oven to 325° F. Grease and sugar 9-inch-square baking pan.<br />
<br />
<b>MELT</b> butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add <i>1 cup</i> morsels; let stand. Do not stir.<br />
<br />
<b>BEAT</b> eggs in large mixer bowl until foamy. Add sugar; beat until
light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add
flour, salt and almond extract; mix at low speed until combined. Spread
<i>2/3</i> of batter into prepared pan.<br />
<br />
<b>BAKE</b> for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.<br />
<br />
<b>HEAT</b> jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir <i>remaining</i> morsels into <i>remaining</i> batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.<br />
<br />
<b>BAKE</b> for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-32036773799217478812013-04-21T12:02:00.001-07:002013-04-21T12:02:27.106-07:00Strawberry Cheesecake Pie<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6nasC9Y0EnHOHH_AlrI0oNCed02nDXhWRmwfYTlytd33S76R-dpTYraV08k7vQ_SM4DSDPxUpBYXReEvc0KLA0VXRBMXweuNWKqt485hVT5oTgQbw7qW_0vP2gxtuPNFslCsa2BfmuUh/s1600/Strawberry-Cheesecake-Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strawberry Cheesecake Pie - YUM YUM!" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6nasC9Y0EnHOHH_AlrI0oNCed02nDXhWRmwfYTlytd33S76R-dpTYraV08k7vQ_SM4DSDPxUpBYXReEvc0KLA0VXRBMXweuNWKqt485hVT5oTgQbw7qW_0vP2gxtuPNFslCsa2BfmuUh/s1600/Strawberry-Cheesecake-Pie.jpg" title="" /></a></div>
<br />
<br />
<br />
The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.
<br />
<dl class="recipeHighlights">
<dt>Prep:<span class="value-title" title="PT10M"></span> 10 mins</dt>
<dt>Cooking:<span class="value-title" title="PT35M"></span> 35 mins</dt>
<dt>Level: Easy </dt>
<dt>Cooling:<span class="value-title" title="PT2H0M"></span> 120 mins</dt>
<dt>Yields: 8</dt>
<dt> </dt>
<dt> </dt>
</dl>
<div class="column ingredients">
<h3>
Ingredients
</h3>
<div class="userIngredients">
<ul>
<li class="ingredient"><span class="amount"><span class="value">1</span> <span class="type"><i>prepared</i></span></span> 9-inch (6 ounces) graham cracker crumb crust</li>
<li class="ingredient"><span class="amount"><span class="value">2/3</span> cup <span class="type">(5 fluid-ounce can)</span></span> <span class="name"><a href="http://www.verybestbaking.com/Carnation/Products/Fat-Free-Evaporated-Milk.aspx">NESTLÉ® CARNATION® Evaporated Fat Free Milk</a></span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> package <span class="type">(8 ounces)</span></span> fat free cream cheese, softened</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">large</span></span> egg</li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> tablespoons all-purpose flour</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon grated lemon peel</span></li>
<li class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">to 2 cups</span></span> halved fresh strawberries</li>
<li class="ingredient"><span class="amount"><span class="value">3</span> tablespoons strawberry jelly, warmed</span></li>
</ul>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<dl class="recipeHighlights">
<dt> </dt>
<dt> </dt>
<dt><b>Directions
</b></dt>
</dl>
<b>PREHEAT</b> oven to 325° F.<br />
<br />
<b>PLACE</b> evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust. <br />
<br />
<b>BAKE </b>
for 35 to 40 minutes or until center is set. Cool completely in pan on
wire rack. Arrange strawberries on top of pie; drizzle with jelly.
Refrigerate for 2 hours before serving.
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-58277434473462618622013-04-21T11:50:00.002-07:002013-04-21T11:51:42.491-07:00Springtime Bonnets - Just for Kids<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv7TsbC6d16BCiX0QervNhHQAf41M9pjT3_kdcwSjFHaZ17cYgqCM_j0V2WuAVB-koDbHXjqoSzfYyWyOrixYnj2jhnJXckC2KIsBmbK4YJWbJe92rwJ_iE19nvUkYmz89FobQju48S9o/s1600/Springtime-Bonnets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Springtime bonnets for kids" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDv7TsbC6d16BCiX0QervNhHQAf41M9pjT3_kdcwSjFHaZ17cYgqCM_j0V2WuAVB-koDbHXjqoSzfYyWyOrixYnj2jhnJXckC2KIsBmbK4YJWbJe92rwJ_iE19nvUkYmz89FobQju48S9o/s1600/Springtime-Bonnets.jpg" title="" /></a></div>
<br />
<br />
<br />
<dl>
<dt>Recipe Source:<a href="http://www.verybestbaking.com/Toll-House.aspx"> NESTLÉ TOLL HOUSE</a></dt>
</dl>
Prep:<span class="value-title" title="PT45M"></span> 45 mins<br />
Cooking:<span class="value-title" title="PT10M"></span> 10 mins/<br />
Level: Easy<br />
Yields: 24 bonnets<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<div class="column ingredients">
<h3>
Ingredients
</h3>
<div class="userIngredients">
<ul>
<li class="ingredient"><span class="amount"><span class="value">1</span> package <span class="type">(16.5 oz.)</span></span> <span class="name"><a href="http://www.verybestbaking.com/Toll-House/Products/RefrigeratedCookieDough/Chocolate-Chip-Cookie-Dough-Bar.aspx">NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough</a></span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> container <span class="type">(12 oz.)</span></span> prepared whipped white frosting</li>
<li class="ingredient"> Food coloring</li>
<li class="ingredient"><span class="amount"><span class="value">6</span> to 8 pieces WONKA® LAFFY TAFFY®, any flavor</span></li>
<li class="ingredient"><span class="amount"><span class="value">12</span> large marshmallows, cut in half</span></li>
<li class="ingredient"> Toppings, assorted sprinkles and/or sugars</li>
</ul>
<br />
<br />
<h3>
Directions
</h3>
<b>PREPARE</b> cookies as directed on package. Cool completely.<br />
<br />
<b>DIVIDE</b> frosting into smaller bowls. Tint frosting to desired shades with food coloring.<br />
<br />
<b>TO MAKE BONNET BANDS,</b> gently stretch and mold each piece of Laffy
Taffy into a 6” x 1” rectangle. A rolling pin can be used to flatten
if easier. With knife or kitchen scissors, cut into 1/4-inch bands.
Keep covered to keep bands from drying out.<br />
<br />
<b>SPREAD</b> frosting over cookies. Place a half marshmallow in the
center of each frosted cookie. Spread tops and side of marshmallows
with frosting, if desired. Wrap Laffy Taffy band around base of hats;
gently pinch or twist band close to hat base. Sprinkle bonnets with
assorted toppings, sprinkles and sugars.<br />
<br />
<b>NOTE:</b> WONKA® NERDS® Rope cut into 4-inch pieces can also be used for the hat bands.</div>
</div>
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Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-30074017717879417152013-04-19T14:33:00.000-07:002013-04-19T14:33:33.360-07:00Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvL1KucZxlGSFEnQSqLO2QPyB7TMl9g_YQPwjvIUU2wf2EltlXjqlAGqXXMiVjG5PlCRlidcp24jZOl1QpQ0uTKvM8kBwFwZkPy984iY_15IEdY0ODlqZhfiZuSoybTGJyM_do0WuKAol/s1600/18476lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="NESTLE Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvL1KucZxlGSFEnQSqLO2QPyB7TMl9g_YQPwjvIUU2wf2EltlXjqlAGqXXMiVjG5PlCRlidcp24jZOl1QpQ0uTKvM8kBwFwZkPy984iY_15IEdY0ODlqZhfiZuSoybTGJyM_do0WuKAol/s1600/18476lrg.jpg" title="" /></a></div>
<br />
<br />
Recipe Source <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTLE-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx">VeryBestBaking</a><br />
<br />
<dl class="recipeHighlights">
<dt>Prep:<span class="value-title" title="PT15M"></span> 15 mins</dt>
<dt>Cooking:<span class="value-title" title="PT9M"></span> 9 mins</dt>
<dt>Level: Easy </dt>
<dt>Cooling:<span class="value-title" title="PT15M"></span> 15 mins</dt>
<dt>Yields: 60</dt>
</dl>
<div class="summary">
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. </div>
<div class="summary">
<br /></div>
<div class="column ingredients">
<h3>
Ingredients
</h3>
<div class="userIngredients">
<ul>
<li class="ingredient"><span class="amount"><span class="value">2 1/4</span> cups all-purpose flour</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon baking soda</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon salt</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup <span class="type">(2 sticks)</span></span> butter, softened</li>
<li class="ingredient"><span class="amount"><span class="value">3/4</span> cup granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">3/4</span> cup packed brown sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon vanilla extract</span></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> large eggs</span></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> cups <span class="type">(12-oz. pkg.)</span></span> <span class="name"><a href="http://www.verybestbaking.com/Toll-House/Products/MorselsAndBaking/Semi-Sweet-Morsels.aspx">NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels</a></span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup chopped nuts</span></li>
</ul>
</div>
</div>
<div class="summary">
<br /></div>
<h3>
Directions
</h3>
<b>PREHEAT</b> oven to 375° F.<br /><br /><b>COMBINE</b>
flour, baking soda and salt in small bowl. Beat butter, granulated
sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually
beat in flour mixture. Stir in morsels and nuts. Drop by rounded
tablespoon onto ungreased baking sheets. <br /><br /><b>BAKE</b> for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. <br /><br /><b>PAN COOKIE VARIATION:</b>
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread
into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool
in pan on wire rack. Makes 4 dozen bars. <br /><br /><b>SLICE AND BAKE COOKIE VARIATION: <br />PREPARE</b>
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1
hour or until firm. Shape each half into 15-inch log; wrap in wax
paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into
1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to
10 minutes or until golden brown. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely. Makes about 5 dozen cookies. <br /><br />* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. <br /><br /><b>FOR HIGH ALTITUDE BAKING (5,200 feet):</b> Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup <i>each</i>. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.<br />
<br />
Enjoy!!!!<br />
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-89588702881169720122013-04-19T14:10:00.003-07:002013-04-19T14:10:28.603-07:00LIBBY'S® Pumpkin Roll <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1q9Q_ZK0R0_FoXh8gfwmHPldw3Jo2ffZxiKZVptQZl5A1NuqbhytkFj9SjtODaTks34Y34-KpyVBmHdJKtoKEIKPQEWxJCQ6DVrd_-Hr0JT6VFg-YcKOmUz0VsOtLCHrz8htzwro1H94/s1600/32372lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Roll Dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1q9Q_ZK0R0_FoXh8gfwmHPldw3Jo2ffZxiKZVptQZl5A1NuqbhytkFj9SjtODaTks34Y34-KpyVBmHdJKtoKEIKPQEWxJCQ6DVrd_-Hr0JT6VFg-YcKOmUz0VsOtLCHrz8htzwro1H94/s1600/32372lrg.jpg" title="" /></a></div>
<br />
<br />
<br />
Recipe source <a href="http://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll/detail.aspx">VeryBest Baking</a><br />
<br />
Prep:<span class="value-title" title="PT45M"></span> 45 mins<br />
Cooking:<span class="value-title" title="PT13M"></span> 13 mins<br />
Level: Intermediate<br />
Cooling:<span class="value-title" title="PT1H0M"></span> 60 mins<br />
Yields: 10<br />
<div class="summary">
<br /></div>
<div class="summary">
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation. </div>
<div class="summary">
<br /></div>
<div class="summary">
<br /></div>
<div class="column ingredients">
<h3>
Ingredients
</h3>
<div class="userIngredients">
<u>CAKE</u><ul>
<li class="ingredient"><span class="amount"><span class="value">1/4</span> cup powdered sugar (to sprinkle on towel)</span></li>
<li class="ingredient"><span class="amount"><span class="value">3/4</span> cup all-purpose flour</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon baking powder</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon baking soda</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon ground cinnamon</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon ground cloves</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/4</span> teaspoon salt</span></li>
<li class="ingredient"><span class="amount"><span class="value">3</span> <span class="type">large</span></span> eggs</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">2/3</span> cup <span class="name"><a href="http://www.verybestbaking.com/Libbys/Products/PurePumpkin15oz.aspx">LIBBY'S® 100% Pure Pumpkin</a></span></span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup walnuts, chopped (optional)</span></li>
<li class="ingredient"> FILLING</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> pkg. <span class="type">(8 oz.)</span></span> cream cheese, at room temperature</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup powdered sugar, sifted</span></li>
<li class="ingredient"><span class="amount"><span class="value">6</span> tablespoons butter or margarine, softened</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon vanilla extract</span></li>
<li class="ingredient"> Powdered sugar (optional for decoration)</li>
</ul>
<br />
<br />
<h3>
Directions
</h3>
<u>FOR CAKE</u></div>
<div class="userIngredients">
<b><br />PREHEAT</b> oven to 375° F.
Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and
flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. <br /><br /><b>COMBINE</b>
flour, baking powder, baking soda, cinnamon, cloves and salt in small
bowl. Beat eggs and granulated sugar in large mixer bowl until thick.
Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Sprinkle with nuts. <br /><br /><b>BAKE</b> for 13 to 15 minutes or until
top of cake springs back when touched. (If using a dark-colored pan,
begin checking for doneness at 11 minutes.) Immediately loosen and turn
cake onto prepared towel. Carefully peel off paper. Roll up cake and
towel together, starting with narrow end. Cool on wire rack. <br /><br /><b>FOR FILLING:<br />BEAT</b>
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small
mixer bowl until smooth. Carefully unroll cake. Spread cream cheese
mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at
least one hour. Sprinkle with powdered sugar before serving, if desired.
<br /><br /><b>COOKING TIP:</b>Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-71329513146616819682013-04-19T13:38:00.003-07:002013-04-19T14:00:44.779-07:00Easy Banana Custard Pie<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyYDmaFBZ364ekkb2BmFfFwPK8Tc0LGlma-LfeHAoSVcpwBT-14REQWP95biz35Q_4rLNgDS074npGWd8l42giqYVjTIJ860KeWSgJeK7Xb3Mb9UCvksLdmDAozTSxxNk2fuo2DYIVbxg/s1600/easy-banana-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy banana pie dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyYDmaFBZ364ekkb2BmFfFwPK8Tc0LGlma-LfeHAoSVcpwBT-14REQWP95biz35Q_4rLNgDS074npGWd8l42giqYVjTIJ860KeWSgJeK7Xb3Mb9UCvksLdmDAozTSxxNk2fuo2DYIVbxg/s1600/easy-banana-pie.jpg" height="299" title="" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<div class="recipePartIngredients">
<h4>
</h4>
<h4>
<span style="font-weight: normal;">Recipe source: <a href="http://www.bettycrocker.com/recipes/impossibly-easy-banana-custard-pie/8f0c4bd5-e840-4b43-9fb4-072de9b32694">Betty Crocker </a></span></h4>
<h4>
</h4>
<h4>
Ingredients</h4>
<div class="recipePartIngredientGroup">
<dl class="recipePartIngredient" itemprop="ingredients">
<dt> </dt>
<dt>1 cup mashed ripe bananas (2 medium)
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
2 teaspoons lemon juice
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/2 cup Original Bisquick® mix
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/4 cup sugar
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 tablespoon butter or margarine, softened
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/2 teaspoon vanilla
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
2 eggs
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 can (14 oz) sweetened condensed milk
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
3/4 cup frozen (thawed) whipped topping
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/4 cup coarsely chopped walnuts, if desired
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
Caramel topping, warmed, if desired </dt>
<dt> </dt>
<dt><b> </b></dt>
<dt><b> </b></dt>
<dt><b>Directions </b></dt>
<dt><b> </b></dt>
<dt><b> </b></dt>
</dl>
<ul class="recipePartStepsList">
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepDescription">Heat
oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray
with cooking spray. In small bowl, mix bananas and lemon juice; set
aside.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">2</span>
<span class="recipePartStepDescription">In
medium bowl, stir remaining ingredients except whipped topping, walnuts
and caramel topping until blended. Add banana mixture; stir until
blended. Pour into pie plate.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">3</span>
<span class="recipePartStepDescription">Bake
40 to 45 minutes or until golden brown and knife inserted in center
comes out clean. Cool completely, about 1 hour. Cover and refrigerate
about 2 hours or until chilled.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">4</span>
<span class="recipePartStepDescription">Spread
pie with whipped topping; sprinkle with walnuts. Drizzle with caramel
topping before serving. Store covered in refrigerator </span>
</li>
</ul>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
</dt>
</dl>
<div class="recipePartTipsInfo">
Don't throw away those old speckled brown bananas!
Their sweet flavor and soft texture are what make this easy pie so
delicious. Slice bananas over pie slices just before serving.<br />
<br />
Enjoy!!! </div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-87419387785220735722013-04-19T13:25:00.003-07:002013-04-19T14:00:54.601-07:00Chocolate Ganache Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRox_Yz11jO_T24DjGBp5colGCAGRPaEYeubWTkNcGpM6uYgriAI3SjGv2zs-WA2KCKTn28uX6TuqPgDONaZuPnXhEAnvGhC2TB9qJcLnMmVZEFble3Y5z_dhOz3MF5VtBCZF7tKeSkyu/s1600/chocolate-ganache-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Ganache Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRox_Yz11jO_T24DjGBp5colGCAGRPaEYeubWTkNcGpM6uYgriAI3SjGv2zs-WA2KCKTn28uX6TuqPgDONaZuPnXhEAnvGhC2TB9qJcLnMmVZEFble3Y5z_dhOz3MF5VtBCZF7tKeSkyu/s1600/chocolate-ganache-cake.jpg" height="299" title="" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Recipe source: <a href="http://www.bettycrocker.com/recipes/chocolate-ganache-cake/7a48c634-5bf2-427c-aa73-32a83066251b">Betty Crocker</a><br />
<div class="recipePartIngredients">
<h4>
Ingredients</h4>
<div class="recipePartIngredientGroup">
<h2>
</h2>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> box Betty Crocker® SuperMoist® chocolate fudge cake mix
</dt>
</dl>
Water, vegetable oil and eggs called for on cake mix box
<br />
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> container Betty Crocker® Rich & Creamy chocolate frosting
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/3<span class="type"></span> cup whipping cream
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/2<span class="type"></span> cup semisweet chocolate chips
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
2<span class="type"></span> bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped </dt>
<dt> </dt>
<dt> </dt>
<dt><b>Directions </b></dt>
<dt><b> </b></dt>
<dt><b> </b></dt>
</dl>
<ul class="recipePartStepsList">
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepDescription">Heat
oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool
cake as directed on box for two 8-inch or 9-inch rounds.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">Place
1 cake layer, rounded side down, on serving plate. Spread with about
1/3 cup frosting. Top with second layer, rounded side up. Frost side and
top of cake with remaining frosting.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">In
1-quart saucepan, heat whipping cream over medium heat until hot (do
not boil); remove from heat. Stir in chocolate chips until melted and
smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top
center of cake; spread to edge, allowing some to drizzle down side.
Garnish top of cake with toffee candy. Refrigerate about 1 hour or until
chocolate is set. Store covered in refrigerator. </span>
</li>
</ul>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
</dt>
</dl>
<div class="recipePartTipsInfo">
Ganache, the cream and chocolate mixture, is ready
to use when it mounds slightly when dropped from a spoon. It will
become firmer the longer it cools. </div>
<div class="recipePartTipsInfo">
<br />
Glaze the cake on a rack with waxed paper under
the rack; any extra drips of the ganache will fall onto the waxed paper.
When the ganache hardens, you can easily and neatly transfer the cake
to your serving plate.<br />
Stir 2 tablespoons freeze-dried or powdered instant coffee (dry) or 1 tablespoon grated orange peel into the cake batter.</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-19719241106996892662013-04-19T04:15:00.001-07:002013-04-19T04:15:23.660-07:00Crunchy Green Grapes With Caramel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbteHNPa4Jl2ZFRVt1QoqTnQmXnKqDq6qF9CT4xqU2wkh79L5LGIt62O-s5q7ha_jlnRiVMA2Vs5Vm7P6nK9g2Nr6vXZLMdtBi2MCKQ7gv4SU_k4vqFYAs2n2RqPdUp4R-AYCjbYyQ1B_T/s1600/eastertreat3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cruchy green grapes in caramel" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbteHNPa4Jl2ZFRVt1QoqTnQmXnKqDq6qF9CT4xqU2wkh79L5LGIt62O-s5q7ha_jlnRiVMA2Vs5Vm7P6nK9g2Nr6vXZLMdtBi2MCKQ7gv4SU_k4vqFYAs2n2RqPdUp4R-AYCjbYyQ1B_T/s1600/eastertreat3.jpg" height="400" title="" width="311" /></a></div>
<br />
<br />
<div class="pn_desc" id="pn_desc">
<span style="font-weight: normal;">Crunchy green grapes, dip them in
caramels melted with a little cream, then dip them in finely chopped,
salted peanuts. Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-9807513167966090452013-04-19T03:38:00.000-07:002013-04-19T03:40:28.603-07:00Dijon Chicken in Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsYwxIMV42l8aHfthYf7XmFyWBGEQcy5gQizRm29-bxqlwGqg_IbyvkC3BCDlCVwXdTmd2E9Hb1LyvhyQAVzHBUCMocEjfPoxpNzP8BOg3ik3EZ6Fvg_61im__BDn8AOxi7Zm6b-UKR_t/s1600/dijon-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dijon Chicken Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsYwxIMV42l8aHfthYf7XmFyWBGEQcy5gQizRm29-bxqlwGqg_IbyvkC3BCDlCVwXdTmd2E9Hb1LyvhyQAVzHBUCMocEjfPoxpNzP8BOg3ik3EZ6Fvg_61im__BDn8AOxi7Zm6b-UKR_t/s1600/dijon-chicken.jpg" height="298" title="" width="400" /></a></div>
<br />
<br />
<br />
Recipe source <b><i>Betty Crocker</i></b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="recipePartIngredients">
<h4>
Ingredients</h4>
<div class="recipePartIngredientGroup">
<h2>
</h2>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
4<span class="type"></span> boneless skinless chicken breasts (about 1 lb)
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/4<span class="type"></span> up Gold Medal® all-purpose flour
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/2<span class="type"></span> teaspoon salt
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/4<span class="type"></span> teaspoon pepper
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
2<span class="type"></span> tablespoons olive or canola oil
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/2<span class="type"></span> cup roasted garlic-seasoned chicken broth (from 14-oz can)
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> jar (4.5 oz) Green Giant® sliced mushrooms, drained
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 1/2<span class="type"></span> ablespoons Dijon mustard
</dt>
</dl>
Chopped fresh thyme, if desired </div>
<div class="recipePartIngredientGroup">
</div>
<div class="recipePartIngredientGroup">
</div>
<div class="recipePartIngredientGroup">
</div>
<div class="recipePartIngredientGroup">
<br />
<b>Directions </b></div>
<div class="recipePartIngredientGroup">
</div>
<div class="recipePartIngredientGroup">
<br />
<ul class="recipePartStepsList">
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepDescription">Between
pieces of plastic wrap or waxed paper, place each chicken breast smooth
side down; gently pound with flat side of meat or rolling pin until
about 1/4 inch thick. In shallow pan, stir together flour, salt and
pepper.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading"></span><span class="recipePartStepDescription">In
12-inch nonstick skillet, heat oil over medium-high heat. Coat both
sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8
minutes, turning once, until chicken is no longer pink in center. Remove
chicken to serving plate; cover to keep warm.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepDescription">Stir
broth into skillet. Heat to boiling over medium-high heat. Stir in
mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until
slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.</span> </li>
</ul>
</div>
For a meal that's sure to satisfy, serve this saucy chicken dish with a small baked potato, cooked green beans and 1/2 cup cut-up fresh fruit. Add a slice of bread, and you're still at only 3 Carbohydrate Choices.
Try this recipe with pork tenderloin. Cut the tenderloin into 1-inch slices, and flatten as directed in step 1. Continue as directed, cooking until pork is no longer pink in center.
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-11503649081315596372013-04-18T22:35:00.000-07:002013-04-19T14:01:26.948-07:00White Chocolate Rocky Road<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8Y_vChsJAFH6YwH73HCz5pk_NFRdjlKOccWQj-AP7CGN6AGbQd6VvmoEzl7USj2feuctJXxbe_NqXZO1aIxitcEGtgXUiCD9qzQAY18kQlnvAjcmU95bip9iYi6YGehPuSBtyIrYv4Sl/s1600/051-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Chocolate Rocky Road Dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8Y_vChsJAFH6YwH73HCz5pk_NFRdjlKOccWQj-AP7CGN6AGbQd6VvmoEzl7USj2feuctJXxbe_NqXZO1aIxitcEGtgXUiCD9qzQAY18kQlnvAjcmU95bip9iYi6YGehPuSBtyIrYv4Sl/s1600/051-1.jpg" title="" /></a></div>
<br />
<br />
Recipe adapted from <a href="http://www.bbcgoodfood.com/content/magazine/good-food/" target="_blank">Australian GoodFood</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" style="margin-left: 1em; margin-right: 1em;" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner1.jpg" height="90" width="500" /></a></div>
<br />
<br />
<b>Ingredients </b><br />
<br />
400g (approximately 1 lb) good quality white chocolate<br />
50 g (1.7oz) pistachios, lightly toasted<br />
50 g (1.7oz) macadamias<br />
150g (5.3oz) multi coloured marshmallows<br />
100 g (3.5oz) fruit flavoured, multi coloured jelly confectionery<br />
100 g (3.5oz) dried cranberries<br />
<br />
<br />
<br />
<b>Directions</b><br />
<br />
Line the base and sides of a 30 x 15 cm (12 x 6in) baking tin with paper and set aside.<br />
Roughly chop macadamias, marshmallows and confectionery and place in a
glass or stainless steel bowl. Add the toasted pistachios and
cranberries and mix gently.<br />
Break the chocolate into small pieces and place in a microwave safe
bowl. Microwave for approximately 45 – 50 seconds, then stir. Microwave
for another 30 seconds then stir again. Repeat the process if necessary,
until all the chocolate is evenly melted and has reached a relatively
thin consistency.<br />
Pour the melted chocolate over the fruit, nut and confectionery
mixture and mix well to ensure all pieces are thoroughly covered in
chocolate.<br />
Pour into prepared tin and then level with a spatula.<br />
Refrigerate for at least a couple of hours (preferably overnight),
then remove from the fridge, place on a cutting board (the paper will be
very easy to peel off) and cut into your desired shapes and sizes. This
will keep very well for at least two weeks, though it will soften
slightly at warm room temperature.<br />
<br />
If you have already started your
Christmas baking and require a longer shelf life for your rocky road,
this should be easily achieved by replacing the nuts with different
types of dried fruit or confectionery.Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-32548651362612633922013-04-18T22:09:00.001-07:002013-04-18T22:09:11.164-07:00Baby Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzAr_MZjiJ3g5HUGPPY_kBBGGn_5khkb0IY_Y4Ha81S_MCMQybL9rWbin_sS7W0eayQJrVtdJyHzRpP6nFN61nvuECMip659daq9uHqMPDVNYnHUm2JW83tWu2MmXVs5F1VOC4PBuOWxG/s1600/Baby-Shower-Cupcakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Baby Cupcakes Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzAr_MZjiJ3g5HUGPPY_kBBGGn_5khkb0IY_Y4Ha81S_MCMQybL9rWbin_sS7W0eayQJrVtdJyHzRpP6nFN61nvuECMip659daq9uHqMPDVNYnHUm2JW83tWu2MmXVs5F1VOC4PBuOWxG/s1600/Baby-Shower-Cupcakes.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image via Melskitchencafe.com</td></tr>
</tbody></table>
<br />
<br />
<div class="fl-l width-50">
<div id="zlrecipe-yield">
<u>Yield: <span itemprop="recipeYield">Makes 24-28 cupcakes.</span></u></div>
</div>
<div class="zlclear">
</div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<br /></div>
<div class="h-4 strong" id="zlrecipe-ingredients">
<b>Ingredients</b></div>
<ul id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
<span class="italic">Cupcakes:</span>
</div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3 sticks butter, room temperature
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">2 cups sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">5 extra-large eggs at room temperature (yes, extra-large makes a difference!)
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 1/2 teaspoons pure vanilla extract
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 1/2 teaspoons pure almond extract
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">3 cups flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 teaspoon baking powder
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/2 teaspoon baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1/2 teaspoon salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1 cup buttermilk
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">2 cups sweetened, shredded coconut
</li>
<div class="ingredient-label" id="zlrecipe-ingredient-12">
<span class="italic">Frosting:</span>
</div>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients"><span class="italic">I
halved the recipe below and had enough to frost 28 cupcakes plus about 2
cups to spare, so beware, this recipe makes a lot of frosting!</span>
</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1 pound cream cheese at room temperature
</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">3 sticks butter, room temperature
</li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1 teaspoon pure vanilla extract
</li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">1/2 teaspoon pure almond extract
</li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients">1 1/2 pounds confectioners’ sugar, sifted</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<b>Directions</b></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Preheat
the oven to 325 degrees. In the bowl of an electric mixer fitted with
the paddle attachment, cream the butter and sugar on high speed until
light and fluffy, about five minutes (of course this would work with a
handheld mixer, also). With the mixer on low speed, add the eggs, 1 at a
time, scraping down the bowl after each addition. Add the vanilla and
almond extracts and mix well.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">In
a separate bowl, sift together the flour, baking powder, baking soda,
and salt. In 3 parts, alternately add the dry ingredients and the
buttermilk to the batter, beginning and ending with the dry. Mix until
just combined. Fold in one cup of the coconut.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Line
a muffin pan with paper liners. Fill each liner three-quarters full
with batter. Bake for 22-25 minutes, until the tops are brown and a
toothpick comes out clean (don’t overbake or cupcakes will be dry!).
Allow to cool in the pan for five minutes. Remove to a baking rack and
cool completely.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Meanwhile,
make the frosting. In the bowl of an electric mixer fitted with the
paddle attachment, on low speed, cream together the cream cheese,
butter, and vanilla and almond extracts. Add the confectioners’ sugar
and mix until smooth.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Frost
the cupcakes and sprinkle with the remaining coconut (of course, I
didn’t sprinkle the coconut on top of my baby cupcakes, but that would
be a delicious alternative to making baby cupcakes).</li>
</ol>
Enjoy!<br />
<br />
<b><i>Recipe Source:</i></b> adapted from Favorite Family Recipes
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner2.jpg" height="90" width="500" /></a>Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-88398427660371368572013-04-18T13:51:00.001-07:002013-04-18T13:51:24.723-07:00Chocolate Malt Ice-Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ihswkpmhkO_66R2GugjnevDPKBKviHZjjiqpSX7qvJlRlz31ph5Awbg9QjrGpXxgU4kos43LPbb3TozFDDJPWJvtc5nnMOBZ011E0_WO8AdXenP2yeWkoBvKKRdb4nfQx8c4soaXjLka/s1600/chocmalt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Malt Ice-Cream Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ihswkpmhkO_66R2GugjnevDPKBKviHZjjiqpSX7qvJlRlz31ph5Awbg9QjrGpXxgU4kos43LPbb3TozFDDJPWJvtc5nnMOBZ011E0_WO8AdXenP2yeWkoBvKKRdb4nfQx8c4soaXjLka/s1600/chocmalt.jpg" title="" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="recipePartIngredients">
<h4>
Ingredients</h4>
<div class="recipePartIngredientGroup">
<h2>
</h2>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 1/2 cups Gold Medal® all-purpose flour
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 cup sugar
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/4<span class="type"></span> cup unsweetened baking cocoa
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> teaspoon baking soda
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/2<span class="type"></span> teaspoon salt
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 cup water
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/3<span class="type"></span> cup vegetable oil
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> teaspoon white vinegar
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> teaspoon vanilla
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> cup chocolate fudge topping
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1 1/2<span class="type"></span> quarts (6 cups) vanilla ice cream, slightly softened
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
2<span class="type"></span> cups malted milk ball candies, coarsely chopped
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1<span class="type"></span> cup whipping (heavy) cream
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
1/4<span class="type"></span> cup chocolate fudge topping
</dt>
</dl>
<dl class="recipePartIngredient" itemprop="ingredients">
<dt>
<span class="type"></span>Additional malted milk ball candies, if desired </dt>
<dt> </dt>
<dt> </dt>
<dt><b>Directions </b>
</dt>
</dl>
</div>
</div>
<div class="recipeFreeFormArea">
<div class="freeFormModule">
<div id="main_1_recipefreeformarea_0_divBody">
<div class="couponCta">
<a href="http://www.bettycrocker.com/coupons-promotions/coupons/default">
</a> </div>
</div>
</div>
</div>
<div class="recipePartSteps">
<ul class="recipePartStepsList">
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">1</span>
<span class="recipePartStepDescription">Heat
oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2
3/4 inches, with shortening; lightly flour. In large bowl, mix flour,
sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla.
Stir vigorously about 1 minute or until well blended. Immediately pour
into pan.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">2</span>
<span class="recipePartStepDescription">Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">3</span>
<span class="recipePartStepDescription">Spread
1 cup fudge topping over cake; freeze about 1 hour or until topping is
firm. In large bowl, mix ice cream and coarsely chopped candies; spread
over cake. Freeze about 4 hours or until ice cream is firm.</span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">4</span>
<span class="recipePartStepDescription">In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. </span>
</li>
<li class="recipePartStep" itemprop="recipeInstructions">
<span class="recipePartStepHeading">5</span>
<span class="recipePartStepDescription">Remove
side of pan; place cake on serving plate. Top with whipped cream. Melt
1/4 cup fudge topping; drizzle over whipped cream. Garnish with
additional candies.</span>
</li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com1tag:blogger.com,1999:blog-271520203623926204.post-28779137932459056632013-04-18T13:31:00.000-07:002013-04-18T13:31:06.876-07:00Dark Chocolate Strawberry Shortcakes w/Amaretto Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0Dkq1w8wIt1bn3T_IPQodF-IeVBGx6R3jeU9zq0dUK9li1CJsCi55yQJ9Fe_wPefA7nrIcixUYFQAoZdbdKgvPbDn8zZOFEfkziiaXfE91hCcVCRh91imzzKqviAsFoRvfPhUsp4jmgk/s1600/shortcake2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dark Chocolate Strawberry Shortcakes with Amaretto Cream" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix0Dkq1w8wIt1bn3T_IPQodF-IeVBGx6R3jeU9zq0dUK9li1CJsCi55yQJ9Fe_wPefA7nrIcixUYFQAoZdbdKgvPbDn8zZOFEfkziiaXfE91hCcVCRh91imzzKqviAsFoRvfPhUsp4jmgk/s1600/shortcake2a.jpg" height="265" title="" width="400" /></a></div>
<br />
<br />
<div class="ERIngredients">
<div class="ERIngredientsHeader ERHeading">
<b>Ingredients</b></div>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients">⅔ cup milk</li>
<li class="ingredient" itemprop="ingredients">⅓ cup dark chocolate chips (or semi-sweet)</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon vanilla</li>
<li class="ingredient" itemprop="ingredients">1½ cups all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">½ cup sugar</li>
<li class="ingredient" itemprop="ingredients">⅓ cup dark unsweetened cocoa powder (or original)</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon baking powder</li>
<li class="ingredient" itemprop="ingredients">½ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">¼ cup unsalted cold butter, chopped</li>
</ul>
<div class="ingredients">
<div class="ERSeparator">
</div>
<div class="ERSeparator">
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner1.jpg" height="90" width="500" /></a>
<b></b></div>
<div class="ERSeparator">
<br />
<b>Cream:</b></div>
</div>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients">8 ounces cream cheese, softened</li>
<li class="ingredient" itemprop="ingredients">1 (3.4oz) package instant vanilla pudding mix</li>
<li class="ingredient" itemprop="ingredients">¼ cup Amaretto (or substitute other liqueur or milk)</li>
<li class="ingredient" itemprop="ingredients">1½ cups milk</li>
<li class="ingredient" itemprop="ingredients">8 ounces defrosted frozen whipped topping or sweetened whipped cream</li>
<li class="ingredient" itemprop="ingredients">4 cups sliced strawberries</li>
<li class="ingredient" itemprop="ingredients">Garnish (optional): whipped topping/cream & strawberries</li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader ERHeading">
<b>Instructions</b></div>
<ol class="instructions">
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or silpat (or grease pan well).</li>
<li class="instruction" itemprop="recipeInstructions">Place ⅔ cup milk
and dark chocolate chips in a microwave safe bowl. Microwave on high in
30 second intervals, stirring after each interval, until smooth. Stir in
vanilla. Cool.</li>
<li class="instruction" itemprop="recipeInstructions">Meanwhile, add
flour, sugar, cocoa powder, baking powder, and salt into food processor
(or large bowl), and process until combined (or whisk together if not
using processor). Add butter and process until just combined (or cut in
with fork if not using a food processor).</li>
<li class="instruction" itemprop="recipeInstructions">While food
processor is running, slowly add milk and chocolate chip mixture until
just combined (or stir in until just combined if making in a bowl).</li>
<li class="instruction" itemprop="recipeInstructions">Spoon mixture into
6 large circles (or 12 small) onto prepared baking sheet. Bake for
15-20 minutes or until set (or about 8-12 minutes for small). Cool on
wire racks.</li>
<li class="instruction" itemprop="recipeInstructions">Meanwhile, in
large bowl mix together cream cheese and pudding mix with electric mixer
on medium speed until well combined. Mix in Amaretto and milk until
well combined. Fold in whipped topping. Cover and refrigerate for about
1-2 hours or until firm.</li>
<li class="instruction" itemprop="recipeInstructions">To assemble, place
a chocolate shortcake on serving plate then top with cream,
strawberries; repeat layers ending with a chocolate shortcake. Top with
whipped topping/cream and strawberries if desired.</li>
</ol>
</div>
<div class="ERNotesHeader">
Notes:</div>
<div class="ERNotesHeader">
</div>
SNAPPY TIPS: You can make smaller shortcakes rather than the 6 large shortcakes. Adjust time as needed.
<br />
<br />
SNAPPY SUBSTITUTIONS: If you don’t like dark chocolate, substitute
semi-sweet chocolate chips and original unsweetened cocoa powder.
Instead of Amaretto you could use any liqueur or milk. Substitute your
favorite flavor of instant vanilla pudding for the vanilla such as
chocolate or coconut.
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-4343237539245065762013-04-18T13:23:00.002-07:002013-04-18T13:23:26.690-07:00Mango Coconut Margarita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNci2Girf2Cjdj_65TU2kAV3J-sLgOmlnGuZlE68SM0VL0odjHRX4p6E8vrlrhhUNwqQCgd-Xh9nzquyaYedqwzyCItr7zjIhAmiCt2kqcS6D7L1L58OtxB5FxxY3j3c7hYb8tlWgNcCV/s1600/Mango-Coconut-Margarita-4a-wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Coconut Margarita Cocktail" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNci2Girf2Cjdj_65TU2kAV3J-sLgOmlnGuZlE68SM0VL0odjHRX4p6E8vrlrhhUNwqQCgd-Xh9nzquyaYedqwzyCItr7zjIhAmiCt2kqcS6D7L1L58OtxB5FxxY3j3c7hYb8tlWgNcCV/s1600/Mango-Coconut-Margarita-4a-wm.jpg" title="" /></a></div>
<br />
<br />
<div class="ERSummary" itemprop="description">
Homemade frozen margarita with fresh fruit and ready in no time!</div>
<div class="ERIngredients">
<div class="ERIngredientsHeader ERHeading">
</div>
<div class="ERIngredientsHeader ERHeading">
<b>Ingredients</b></div>
<ul class="ingredients">
<li class="ingredient" itemprop="ingredients">2 tablespoons tequila</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon triple sec (or orange flavored liqueur)</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon coconut milk (or cream)</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon fresh lime juice</li>
<li class="ingredient" itemprop="ingredients">1 fresh mango, cubed (about 1 cup)</li>
<li class="ingredient" itemprop="ingredients">½ cup ice</li>
<li class="ingredient" itemprop="ingredients">Optional (for glass rim): lime juice, salt, finely grated unsweetened coconut, lime zest</li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader ERHeading">
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner1.jpg" height="90" width="500" /></a>
<b>I</b><br />
<br />
<b>nstructions</b></div>
<ol class="instructions">
<li class="instruction" itemprop="recipeInstructions">Place the tequila, triple sec, coconut milk, lime juice, mango, and ice into blender. Process until smooth.</li>
<li class="instruction" itemprop="recipeInstructions">Rub lime juice
along glass rim. Dip rim into mixture of salt, unsweetened coconut,
and/or lime zest as desired. Pour drink into prepared glass.</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-5515587092255184782013-04-17T09:19:00.001-07:002013-04-17T09:19:14.455-07:00S’mores Cookies - YUMMY!<div class="separator" style="clear: both; text-align: center;">
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner2.jpg" height="90" width="500" /></a>
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpuqamZMSxL760iiE9yAcMGa7mv3HuhHHIwux43bUe8KtyEx-DuxcPLqjhybi_l5vfX9v1KG3g650LwtovuDVVjeLL_M51uZ_p-qOoY4tcDjUSDJbcYKmm5ZB4UdeXYsujwrKCEfcbL5v/s1600/smores-cookies-wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate dessert for kids" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpuqamZMSxL760iiE9yAcMGa7mv3HuhHHIwux43bUe8KtyEx-DuxcPLqjhybi_l5vfX9v1KG3g650LwtovuDVVjeLL_M51uZ_p-qOoY4tcDjUSDJbcYKmm5ZB4UdeXYsujwrKCEfcbL5v/s1600/smores-cookies-wm.jpg" height="320" title="" width="320" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="h-4 strong" id="zlrecipe-ingredients">
<b>Ingredients</b></div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">11 Tablespoons unsalted butter, softened
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 cup brown sugar, packed
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">½ cup granulated sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">2 large eggs
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1 teaspoon vanilla
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 teaspoon baking soda
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">½ teaspoon sea salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 teaspoon cinnamon
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">2 ½ cups flour
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1/2 cup semi-sweet chocolate chips
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1 cup mini marshmallows
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">3 regular sized Hershey’s bars, broken into pieces
</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1-2 packages graham crackers, broken into squares</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1r_B-QGsvBg2Lvz-Mt9NdYgIRE8AnRv7grhWE4V7Tail3VzJ8_UO4_Xy5PWTsXRndJXZw-saPJtC-rBVcXkHeKYV2AJTZz0z2snzwe19K5J2Zld2zilpVG7g6yzjTWR6P2s7uzBwFnvN/s1600/smores-melted.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cookies great dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1r_B-QGsvBg2Lvz-Mt9NdYgIRE8AnRv7grhWE4V7Tail3VzJ8_UO4_Xy5PWTsXRndJXZw-saPJtC-rBVcXkHeKYV2AJTZz0z2snzwe19K5J2Zld2zilpVG7g6yzjTWR6P2s7uzBwFnvN/s1600/smores-melted.JPG" title="" /></a></div>
<br />
<br />
<div class="h-4 strong" id="zlrecipe-instructions">
<b>Instructions</b></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">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.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Add the flour mixture to the butter mixer and combine on low speed.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Fold
in the chocolate chips and marshmallows. Chill dough in refrigerator
for 1 hour to overnight (I did one batch right away and another after
chilling overnight and found there was no difference.)
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Preheat
the oven to 375 degrees. Line baking pans with parchment paper. I used
one 11x17 pan and one 9x13 pan but you can really use any sized pans you
want.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">Lay
out graham crackers side by side on the pans as close as possible (they
should be touching). I used 16 graham cracker squares on one pan and 10
squares on another. 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.
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Place
tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I
averaged about 1 1/2 tablespoons of dough per graham cracker square as
seen in the picture above. Press down slightly with fingertips.
</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">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.
</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions">Bake
for an additional 5 – 7 minutes or more if your cookies are thicker.
They will be done when the edges begin to turn golden brown. Remove to a
wire rack to cool. For clean cutting make sure cookies are completely
cool and cut with a sharp knife.</li>
</ol>
<div class="h-4 strong" id="zlrecipe-notes">
Notes</div>
<div id="zlrecipe-notes-list">
<div class="notes">
Source: <a class="notes-link" href="http://www.icecreambeforedinner.com/2011/04/smores-cookies.html" target="_blank">Ice Cream Before Dinner </a></div>
</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-74964755898293257042013-04-17T08:33:00.001-07:002013-04-19T03:24:31.844-07:00Oreo Owl Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyxRQZNOTpnshxN53YvTdaHm4I7_DYmIsbwQ4Ya5gPIVm1Q7aZcFjRyWNSxI6H6kdG_1f0xVvAhJ2cp0TXSryO9H94tyyTzGrTQke1ArftYwEKHfUuARi-V0aqwXWuKRbwP9LYgOU7pLV/s1600/1-Cute-Owls.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oreo Owl Cupcakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyxRQZNOTpnshxN53YvTdaHm4I7_DYmIsbwQ4Ya5gPIVm1Q7aZcFjRyWNSxI6H6kdG_1f0xVvAhJ2cp0TXSryO9H94tyyTzGrTQke1ArftYwEKHfUuARi-V0aqwXWuKRbwP9LYgOU7pLV/s1600/1-Cute-Owls.png" title="" /></a></div>
<br />
<br />
<div style="text-align: left;">
These fun owl cupcakes caught my eye for today’s post by <a href="http://nicolehill.blogspot.com/2010/10/halloweens-best.html" target="_blank">nicolehill.blogspot.com. </a></div>
<div style="text-align: left;">
<br />
<a href="http://72a4fci6tdu012cqzf09j0xhfs.hop.clickbank.net/" title="The Paleo Recipe Book"><img alt="The Paleo Recipe Book" src="http://paleorecipebook.com/affiliates/500x90/banner1.jpg" height="90" width="500" /></a>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To make an owl, pull apart an oreo cookie
to make the large eyes. Use a chocolate candy for the centre, and
another candy sweet for the nose. I would probably chose ’Smarties’
sweets ( if you’re in the UK) as they come in various colours.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place these on top of a chocolate frosted cupcake and voila! Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-14673851569819520012013-04-17T08:06:00.001-07:002013-04-17T08:06:33.803-07:00Peanut Butter Brownie Buckeye Cupcakes Recipe <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMmXo1SlGOAgtBGUw_Z32rRs4ei5Jm0k7e5eTAKjQMx4WHLkB3AnIGjp_6ywD7WuP2ST3mlADlv8jX1g9dWJiDHssCdu23eR897MQQ8fn8Z_u4oKFDqldOp-woQcFI-oc9jvvS5uTnW80/s1600/6-sisters-cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Cupcake Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMmXo1SlGOAgtBGUw_Z32rRs4ei5Jm0k7e5eTAKjQMx4WHLkB3AnIGjp_6ywD7WuP2ST3mlADlv8jX1g9dWJiDHssCdu23eR897MQQ8fn8Z_u4oKFDqldOp-woQcFI-oc9jvvS5uTnW80/s1600/6-sisters-cupcake.jpg" title="" /></a></div>
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(Recipe adapted from <a href="http://triedandtasty.com/2011/09/brownie-buckeye-cupcakes/">Tried and Tasty</a>)</div>
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<b> </b><br />
<br />
<b>Batter:</b><br />
12-16 miniature peanut butter cups<br />
1 box Duncan Hines® Milk Chocolate Premium Brownie Mix<br />
3 large eggs<br />
1/4 c water<br />
1/2 c oil<br />
<br />
<b>Icing:</b><br />
1/2 c creamy peanut butter<br />
1/4 c butter, softened<br />
2 c powdered sugar, sifted<br />
3 tbsp milk<br />
1/2 tsp pure vanilla<br />
1/8 tsp salt<br />
<br />
<b>Topping:</b><br />
12-14 miniature peanut butter cups<br />
<br />
<b>Ganache</b> (from <a href="http://www.mybakingaddiction.com/">MyBakingAddiction</a>)<b>:</b><br />
4 oz bittersweet chocolate, chopped into very small pieces<br />
1/2 c heavy whipping cream<br />
2 tbsp honey<br />
2 tbsp light corn syrup<br />
2 tbsp vanilla<br />
<br />
-Preheat oven to 350°F. Place paper baking cups in each of 12
regular-size muffin cups. Remove foil and cups from candy pieces. Set
aside.<br />
-Prepare brownie mix as described on box to make cakey brownies using
the eggs, water and oil. Fill each up about 2/3 full with batter. Place
1 unwrapped candy piece, upside down, on top of batter in each cup.
Lightly tap piece down into batter.<br />
-Bake 23 to 25 minutes or until toothpick inserted in center of cup
comes out almost clean. Cool 5 minutes; remove from pan. Place on wire
rack; cool completely.<br />
<br />
-Make icing by placing peanut butter and butter into medium bowl. Beat
with an electric mixer on medium speed until light and creamy; scrape
bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1
minute; scrape bowl. Beat on medium speed until smooth and creamy.
Spread about 2 tablespoons of icing on each cupcake leaving the edge
un-iced.<br />
<br />
-Prepare ganache: in a small saucepan over medium heat, warm the heavy
cream until very hot, but not boiling. Place chocolate pieces in a heat
safe bowl. Pour the hot cream over the chocolate and allow it to sit
for about 5 minutes. Whisk the cream and chocolate until smooth and
thoroughly combined. -Whisk in the honey, corn syrup, and vanilla. Allow
to cool for about 15 minutes. Do not let the glaze sit for too long or
it will harden up before you spoon it over the frosting. Spoon the
glaze on the tops of the frosted cupcakes, allowing it to drip down the
sides a little bit. Don’t add too much glaze or it will drip all over
your liners.<br />
-Top each cupcake with a peanut butter cup. Store cupcakes in the
refrigerator. Remove them to room temperature one hour before serving. <br />
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Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-29164416106370758702013-04-17T04:56:00.000-07:002013-04-17T05:00:13.530-07:00Frozen Strawberries In Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsgeL515ReLYDkW3ODwUc_6qj95OMAWbaasrk3ym7SYLVPCFRfdW-iZLRknAjKooODw4TGPnOkLnNwWTMZOdKMD7SFH4OZK-bw76iOBZF1Cgfrh5DqfU0vz8K1xSMENfvSujA3f5QvRuW/s1600/0914-straweberry-snack_vg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Frozen Strawberries in Yogurt" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsgeL515ReLYDkW3ODwUc_6qj95OMAWbaasrk3ym7SYLVPCFRfdW-iZLRknAjKooODw4TGPnOkLnNwWTMZOdKMD7SFH4OZK-bw76iOBZF1Cgfrh5DqfU0vz8K1xSMENfvSujA3f5QvRuW/s1600/0914-straweberry-snack_vg.jpg" title="" /></a></div>
<br />
<br />
Love frozen fruit, and I adore yogurt. Put the two together, and you get this yummy snack!<br />
<br />
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<br />
You can make them by dipping strawberries (halved or whole) in vanilla
yogurt (Greek might be best, because it's thicker), then putting on a
sheet pan lined with parchment or wax paper and freezing. Voila:
Yogurt-covered strawberries! Enjoy!!!!!<br />
<br />
Recipe by <cite class="vcard author"><a href="http://www.glamour.com/contributors/sarah-jio">Sarah Jio</a></cite>
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Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0tag:blogger.com,1999:blog-271520203623926204.post-82339252757480562282013-04-17T04:07:00.002-07:002013-04-17T04:12:58.966-07:00Peanut Butter “Cheese Ball”<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCowy4Y__nb9D7XUok9523tdm7Y_lF-C-ji7KTJoZIWQgBYLJg-GcVU68oooVRFIJvJZXuEs5Q_7LQsSDaty9a4royHBCUQR7UDNOIbqQLgNWoaSzvITGD6WqaZekXKS60DHgcnBqIAjD0/s1600/peanut-butter-cheese-ball.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut butter dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCowy4Y__nb9D7XUok9523tdm7Y_lF-C-ji7KTJoZIWQgBYLJg-GcVU68oooVRFIJvJZXuEs5Q_7LQsSDaty9a4royHBCUQR7UDNOIbqQLgNWoaSzvITGD6WqaZekXKS60DHgcnBqIAjD0/s1600/peanut-butter-cheese-ball.JPG" title="" /></a></div>
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<br />
<div class="h-4 strong" id="zlrecipe-ingredients">
<b>Ingredients</b></div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 package (8 ounces) cream cheese, at room temperature
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 cup powdered sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"> 3/4 cup creamy peanut butter (not all-natural)
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"> 3 tablespoons packed brown sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"> 3/4 cup milk chocolate chips
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"> 3/4 cup peanut butter chips
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"> Graham cracker sticks, teddy grahams, and/or apple slices for dipping</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2s2grN-T2v1gEK4LTxBMmYclcQ3kP1p0JHAp-VBhM2Wi8q5Yo4ZlQt_KAEymEU8VxMNHEq6Qk-C0yxr9iRdB3QQMXfHnq3tPjyYr4eKZLVYSyW2X2twJtT60jbzt2119PJIyWfvKSIz9/s1600/peanut-butter-cheese-ball-slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut dessert" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2s2grN-T2v1gEK4LTxBMmYclcQ3kP1p0JHAp-VBhM2Wi8q5Yo4ZlQt_KAEymEU8VxMNHEq6Qk-C0yxr9iRdB3QQMXfHnq3tPjyYr4eKZLVYSyW2X2twJtT60jbzt2119PJIyWfvKSIz9/s1600/peanut-butter-cheese-ball-slice.JPG" title="" /></a></div>
<br /></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<br /></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<b>Instructions</b></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Freeze
for 1 hour 30 minutes or until firm enough to keep its shape. Place
peanut butter and chocolate chips in flat dish. Remove plastic wrap from
ball and roll ball into morsels to completely cover, pressing morsels
into the ball if necessary.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Place
ball on serving dish; cover and freeze for 2 hours or until almost
firm. (Can be made ahead. If frozen overnight, thaw at room temperature
for 20 to 30 minutes before serving.) Serve with graham cracker sticks,
teddy grahams, or apple slices for dipping or spreading.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/12566984808787004129noreply@blogger.com0