Make chocolate cake batter from any recipe, fill cup liners 1/3 full
Filling:
6 oz cream cheese
1 egg
2/3 cup sugar
1/4 tsp salt
1 cup chocolate chips
1 cup coconut
3/4 cups chopped nuts (optional)
Add a teaspoonful of filling and finish filling with cake batter until 2/3 full. Bake for 20-25 minutes at 350.
This recipe was on the back of the peanut butter star cookies, and it's way good too. A nice twist on regular cupcakes...people always love them, so thought I'd share!
Wednesday, December 27, 2006
Peanut Butter Stars
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
milk chocolate stars or hershey kisses
In a bowl with mixer at medium speed, beat first 6 ingredients. At low speed beat in the dry ingredients.
Shape into 1 inch balls. Roll in sugar. Do not flatten. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 10-12 minutes. Immediately press milk chocolate stars in center of each cookie. Cool.
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
milk chocolate stars or hershey kisses
In a bowl with mixer at medium speed, beat first 6 ingredients. At low speed beat in the dry ingredients.
Shape into 1 inch balls. Roll in sugar. Do not flatten. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 10-12 minutes. Immediately press milk chocolate stars in center of each cookie. Cool.
Tuesday, October 03, 2006
Chocolate Lovers Favorite Cake
INGREDIENTS:
· 1 (18.25 ounce) package devil's food cake mix
· 1 (3.9 ounce) package instant chocolate pudding mix
· 2 cups sour cream
· 1 cup melted butter
· 5 eggs
· 1 teaspoon almond extract
· 2 cups semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
If you love chocolate, this is the recipe for you!
· 1 (18.25 ounce) package devil's food cake mix
· 1 (3.9 ounce) package instant chocolate pudding mix
· 2 cups sour cream
· 1 cup melted butter
· 5 eggs
· 1 teaspoon almond extract
· 2 cups semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
If you love chocolate, this is the recipe for you!
Wednesday, September 27, 2006
Peach Cream Cake
1 (7-inch) prepared loaf angel food cake
1(14-oz) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup cold water
1 (3 ½ -oz) package instant vanilla pudding and pie filling mix
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped
4 cups sliced, pared fresh peaches or 1 (20-oz) package frozen sliced peaches, thawed
Cut cake into ¼-inch slices; arrange half the slices on bottom of 13x9 inch baking dish. In large mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in extract; fold in whipped cream. Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Makes 10-12 servings.
I made this on Monday and it is sooooo good!!!
1(14-oz) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 cup cold water
1 (3 ½ -oz) package instant vanilla pudding and pie filling mix
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped
4 cups sliced, pared fresh peaches or 1 (20-oz) package frozen sliced peaches, thawed
Cut cake into ¼-inch slices; arrange half the slices on bottom of 13x9 inch baking dish. In large mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in extract; fold in whipped cream. Pour half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Makes 10-12 servings.
I made this on Monday and it is sooooo good!!!
Thursday, September 21, 2006
Cinnamon Cake
Cinnamon Cake
1/2 cup margarine (melted)
1 1/2 cup milk
2 tsp. vanilla
1/4 tsp. salt
4 tsp. baking powder
1 cup sugar
3 cups flour
2 eggs
Mix together with mixer, put into 9x13 inch greased cake pan.
Topping
1/2 cup Margarine(melted)
2/3 cup brown sugar
1 Tbl. flour
1 Tbl. cinnamon
Mix in medium size bowl well pour in lines on top of cake and swirl with a knife until well swirled. Bake at 350 for 25 minutes.
Glaze
2 cups powdered sugar
2 Tbl. milk
1 1/2 tsp. vanilla
Mix well and spread over the cake while still warm.
This recipe is courtesy of Laura (another Ricks roommate) but it's AWESOME! I figured I'd post it Ash so that we wouldn't have to ever hunt for it again in case my computer crashes or you lose it! haha!
1/2 cup margarine (melted)
1 1/2 cup milk
2 tsp. vanilla
1/4 tsp. salt
4 tsp. baking powder
1 cup sugar
3 cups flour
2 eggs
Mix together with mixer, put into 9x13 inch greased cake pan.
Topping
1/2 cup Margarine(melted)
2/3 cup brown sugar
1 Tbl. flour
1 Tbl. cinnamon
Mix in medium size bowl well pour in lines on top of cake and swirl with a knife until well swirled. Bake at 350 for 25 minutes.
Glaze
2 cups powdered sugar
2 Tbl. milk
1 1/2 tsp. vanilla
Mix well and spread over the cake while still warm.
This recipe is courtesy of Laura (another Ricks roommate) but it's AWESOME! I figured I'd post it Ash so that we wouldn't have to ever hunt for it again in case my computer crashes or you lose it! haha!
KFC Homemade Chicken
2 cups flour 2 teaspoons garlic salt
2 teaspoon salt ½ teaspoon thyme
1 teaspoon paprika ½ teaspoon basil
3 teaspoons meat tenderizer ½ teaspoon oregano
1 teaspoon ginger 1 cup milk
1 teaspoon celery salt 1 egg
1 teaspoon dry mustard 1 teaspoon salt
Dip chicken in liquid then roll in mix. Deep fry slowly or bake at 350 for 1 hour.
This recipe is courtesy of Shelley (my roommate from Ricks)! I prefer it baked, but it is way yummy!
2 teaspoon salt ½ teaspoon thyme
1 teaspoon paprika ½ teaspoon basil
3 teaspoons meat tenderizer ½ teaspoon oregano
1 teaspoon ginger 1 cup milk
1 teaspoon celery salt 1 egg
1 teaspoon dry mustard 1 teaspoon salt
Dip chicken in liquid then roll in mix. Deep fry slowly or bake at 350 for 1 hour.
This recipe is courtesy of Shelley (my roommate from Ricks)! I prefer it baked, but it is way yummy!
Wednesday, September 20, 2006
Pumpkin Chocolate Chip Muffins
Beat 2 eggs. Stir in 2/3 cup milk, ½ cup oil and 2/3 cup canned pumpkin: stir in ½ cup chocolate chips and ½ cup coarsely chopped walnuts. Mix together in a separate bowl 2 cups flour, ½ cup sugar, 2-1/2 teaspoons baking powder, ½ teaspoon soda, 1 teaspoon salt and 2 teaspoon pumpkin pie spice. Stir dry ingredients into egg mixture all at once and mix just until flour is moistened (batter may be a bit lumpy!) Fill greased or papered muffin tins with mixture and bake at 375 for about 15 minutes or until golden brown. Makes 12 marvelous muffins! (This recipe also makes a delicious “Quick” bread. Just pour batter in a bread pan and bake!)
I figured this was a good recipe since it's Fall! I cannot wait to make all sorts of things with pumpkin! These muffins are really yummy!
Sunday, September 03, 2006
Best Beef Stroganoff
My favorite and "Best" Beef Stroganoff (Don't knock it till you've tried it)!
1 lb. ground beef (more or less if you desire) *1
1/8 cup chopped onions *2
2 small cans cream of mushroom soup (or one large) *3
1/2 cup sour cream
1 - 1 1/2 cup of milk (more if you want it thinner)
1 tablespoon Soy sauce
1 teaspoon Worcestershire sauce
season with garlic salt, pepper, or anything good!
Brown beef with chopped onions, drain grease. In same pan with medium heat add soup, sour cream and milk, stir until creamy. Add cooked beef then sauces and seasonings. Reduce heat to low; ready to serve.
*1 - ground turkey also works! 1 lb. is an estimate.
*2 - I use onion powder usually, but real thing is better.
*3 - can be replaced with cream of chicken soup.
Stroganoff may be served over steamed rice or noodles.
--Suggestion for rice:
- amount of rice to feed your family (Ashley's 14 cups)!
-your usual water amount minus 1/4 cup
-in 1/4 cup, tsp of olive oil, boullion cube, topped off with water.
Microwave the 1/4 measuring cup with the oil, beef or chicken boullion cube and water for 15 seconds. Smoosh boullion cube with a fork to dissolve it then add the mixture into to the rice and water that's all ready to steam. It adds great flavor and the oil keeps it a perfect texture and consistently for this meal. *enjoy*
1 lb. ground beef (more or less if you desire) *1
1/8 cup chopped onions *2
2 small cans cream of mushroom soup (or one large) *3
1/2 cup sour cream
1 - 1 1/2 cup of milk (more if you want it thinner)
1 tablespoon Soy sauce
1 teaspoon Worcestershire sauce
season with garlic salt, pepper, or anything good!
Brown beef with chopped onions, drain grease. In same pan with medium heat add soup, sour cream and milk, stir until creamy. Add cooked beef then sauces and seasonings. Reduce heat to low; ready to serve.
*1 - ground turkey also works! 1 lb. is an estimate.
*2 - I use onion powder usually, but real thing is better.
*3 - can be replaced with cream of chicken soup.
Stroganoff may be served over steamed rice or noodles.
--Suggestion for rice:
- amount of rice to feed your family (Ashley's 14 cups)!
-your usual water amount minus 1/4 cup
-in 1/4 cup, tsp of olive oil, boullion cube, topped off with water.
Microwave the 1/4 measuring cup with the oil, beef or chicken boullion cube and water for 15 seconds. Smoosh boullion cube with a fork to dissolve it then add the mixture into to the rice and water that's all ready to steam. It adds great flavor and the oil keeps it a perfect texture and consistently for this meal. *enjoy*
Friday, August 25, 2006
Sweet and Sour Meatballs
Sweet & Sour Meatballs
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce
Directions
1 In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
2 In a large skillet over medium heat, saute the meatballs until browned on all sides.
3 In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble. This recipe is great over rice.
Enjoy!
1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce
Directions
1 In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
2 In a large skillet over medium heat, saute the meatballs until browned on all sides.
3 In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble. This recipe is great over rice.
Enjoy!
Saturday, August 19, 2006
Poppy Seed Chicken
2 cans cream of chicken soup
16 ounce container of sour cream
3-4 chicken breasts cooked and cubed
1 tube Ritz Crackers
¼ cup melted margarine
1 tsp poppy seeds
Cook chicken and cube. Add soup and sour cream. Put in 9x13 pan. In another bowl smash Ritz Crackers and add melted margarine and poppy seeds. Sprinkle mixture over chicken mixture. Bake uncovered at 350 for 30 minutes. Serve over noodles.
16 ounce container of sour cream
3-4 chicken breasts cooked and cubed
1 tube Ritz Crackers
¼ cup melted margarine
1 tsp poppy seeds
Cook chicken and cube. Add soup and sour cream. Put in 9x13 pan. In another bowl smash Ritz Crackers and add melted margarine and poppy seeds. Sprinkle mixture over chicken mixture. Bake uncovered at 350 for 30 minutes. Serve over noodles.
Friday, August 18, 2006
No Bake Cheesecake
CHEESECAKE PIE (NO BAKING)
--------------------------
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not
evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other
fruit in season
With mixer, beat cheese until fluffy. Gradually beat in
Eagle Brand≠ until smooth. Stir in lemon juice, and
vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.
Tip: Add whipped cream or other garnish as desired.
--------------------------
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not
evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other
fruit in season
With mixer, beat cheese until fluffy. Gradually beat in
Eagle Brand≠ until smooth. Stir in lemon juice, and
vanilla. Pour into crust. Chill at least 3 hours.
After chilled, top with pie filling. Refrigerate leftovers.
Tip: Add whipped cream or other garnish as desired.
Thursday, August 17, 2006
Our Recipe Exchange
The founders of this blog are Mikaela Selbe and Ashley Harris. Cousins. When chatting online they exchanged recipes and came up with the idea for this blog. Here is the first installment. Enjoy!
Broccoli Chicken Casserole
A creamy chicken and broccoli bake.
Servings: 4
Ingredients:
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender and shred or cut into bite size pieces.
Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl mix together the soup and mayonnaise. Set aside. In
a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and
cheese. Sprinkle dry stuffing mix over the top and bake in the
preheated oven for 25-30 minutes.
Broccoli Chicken Casserole
A creamy chicken and broccoli bake.
Servings: 4
Ingredients:
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil chicken until tender and shred or cut into bite size pieces.
Meanwhile, steam broccoli until crisp but tender.
3. In a small bowl mix together the soup and mayonnaise. Set aside. In
a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and
cheese. Sprinkle dry stuffing mix over the top and bake in the
preheated oven for 25-30 minutes.
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