Tuesday, November 25, 2014

Cookie dough on bottom

Oreo arranged in the middle
brownie batter poured over the top.
Bake until brownies are done....top with ice cream and chocolate syrup to go on over the top!!!!!!!!!!

This for Me would be an Eat in Moderation or maybe once every 6 months 

Thursday, November 20, 2014

 Unsweetened cocoa powder
1 egg, lightly beaten
1 cup buttermilk or sour milk (see note below)
2/3 cup vegetable oil
2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup freshly brewed hot coffee
Chocolate Frosting (see recipe below)
1 1/2 cups pecan halves, toasted
1/2 cup purchased caramel ice cream topping*

Grease three 9-inch cake pans*. Line the bottom of each pan with parchment paper. Grease the paper; dust with unsweetened cocoa powder. Set pans aside.
In a small bowl, stir together egg, buttermilk and oil; set aside. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Gradually add buttermilk mixture to flour mixture, beating with an electric mixer until combined. Gradually beat in hot coffee. Pour batter into prepared pans. (Layers will appear shallow.)
Bake in a 350 degrees F oven for 22 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool thoroughly.
When the cakes are cool, make the Chocolate Frosting. Place 1 cake layer, top-side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the ice cream topping. Top with the second layer, top-side down. Repeat with frosting, pecans and caramel topping. Top with the third layer, right side up. Repeat with remaining frosting, pecans and caramel topping.
Chill cake 1 to 2 hours before serving.

Note: If you don't have buttermilk on hand when preparing this cake, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.
* A thicker caramel topping works best in this recipe. Some caramel will ooze from the cake as it chills.
** If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as directed, and bake remaining batter.

Chocolate Frosting
1 cup sugar
1/2 cup milk
6 tablespoons butter, cut up
1 12 - ounce package semisweet chocolate pieces (2 cups)
1 - 2 teaspoons freshly brewed hot coffee

In a medium saucepan, combine sugar and milk. Add cut up butter. Bring to boiling, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee. If necessary, let stand several minutes before using. 3

1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Wednesday, November 19, 2014

  • 1 box devil's food cake mix (+ ingredients on box)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) jar caramel ice cream topping
  • 8 ounces Cool Whip
  • 3/4 cup milk chocolate heath toffee bits
  1. Bake the cake according to the directions.
  2. Remove the cake from the oven and poke holes all over the top with a butter knife or fork.
  3. Drizzle the caramel sauce over the cake. Then drizzle the can of sweetened condensed milk over top. Allow the topping to soak into the holes.
  4. Once the cake is at room temperature, top with Cool Whip and toffee bits.
  5. Store in the refrigerator one hour before serving.
  6. Enjoy! 

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1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
How to make this recipe :
This recipe comes from the archives, but it's an age-old favorite. Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!... so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda.
Second step : Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan). Step 3 : At this step all what you need to do is to take a separate bowl and mic, 2/3 c sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.
Step 4: Finally step , Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure tu use a knife to swirl . Finally bake 350 F between 45 to 50 minutes. Then before removing from pan lets cool  about 20 mins. Enjoye!!

For Chicken

    2 lbs chicken thighs, boneless, skinless
    ½ cup water
    ½ tsp salt
    ½ tsp freshly ground black pepper,
    1 tsp tarragon, dried

For Glaze

    ½ cup water
    ½ cup brown sugar
    2 tbsp soy sauce
    2 tbsp balsamic vinegar
    1 tbsp cornstarch


    Add the chicken to the slow cooker. In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Cook on high for 2½ hours.
    After 2½ hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
    Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
    Cook for an additional hour in the slow cooker on low.
    Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
    Serve warm with remaining glaze on the side, if preferred.

Nutritional information based on calorie count.

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