1 - 6oz. box uncle Ben's long grain and wild rice original recipe, cooked according to package directions
4 cups cooked chicken, diced
2 - 10 3/4 cans cream of chicken soup
1 cup sour cream
2 teaspoons curry powder, or to taste
1 - 8oz. package Pepperidge Farm cornbread stuffing mix (the little crouton looking things)
1 stick real unsalted butter
Preheat oven to 350 degrees. Layer the rice in the bottom of a greased 2 quart baking dish. Layer the chicken on top of rice. Mix soup, sour cream, and curry powder and pour evenly over chicken. Sprinkle stuffing mix over top of casserole and dot with small pats of butter. Bake uncovered at 350 degrees for 30 minutes or until bubbly.
I have not made this recipe in ages, but I got an order for something like it so I thought I would add it to my blog! It is so easy to just throw together. The stuffing on top soaks up the butter and adds a little crunch and lots of flavor! I use Rotisserie chicken to save myself some time. I always buy 2 chickens when I go to costco. I bring them home, take all the chicken off the bone and freeze it in baggies. Then I always have cooked chicken on hand to whip up any recipe!
Chicken and Wild Rice Hot Dish
4 cups cooked chicken, diced
1 medium onion, diced and sauteed in a little butter
1- 8oz. can water chestnuts, drained and chopped
2 - 14 1/2oz. cans French green beans, rinsed and drained
1 small container of mushrooms, cleaned and chopped
1 - 10 3/4oz. can condensed cream of celery soup
1 cup real mayonnaise
1 - 6oz. box Uncle Ben's long grain and wild rice original recipe, cooked according to package directions
1 cup cheddar cheese, grated
Preheat oven to 300 degrees. Mix all ingredients together in a large bowl. Pour into greased 13x9 pan. Bake for 30 mintues or until bubbly and heated through.
** Now you can use reduced fat mayo, soup, and cheese in this recipe to lighten it up a bit. If you dont like mushrooms you can substitute some pimentos for them! Curt loved this dish when I made it!**
1 medium onion, diced and sauteed in a little butter
1- 8oz. can water chestnuts, drained and chopped
2 - 14 1/2oz. cans French green beans, rinsed and drained
1 small container of mushrooms, cleaned and chopped
1 - 10 3/4oz. can condensed cream of celery soup
1 cup real mayonnaise
1 - 6oz. box Uncle Ben's long grain and wild rice original recipe, cooked according to package directions
1 cup cheddar cheese, grated
Preheat oven to 300 degrees. Mix all ingredients together in a large bowl. Pour into greased 13x9 pan. Bake for 30 mintues or until bubbly and heated through.
** Now you can use reduced fat mayo, soup, and cheese in this recipe to lighten it up a bit. If you dont like mushrooms you can substitute some pimentos for them! Curt loved this dish when I made it!**
Cinnamon Sugar Sticks
1/3 cup butter, softened
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions
1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions
1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.
Sea Salt Caramels
1 cup real butter (unsalted)
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
Latte Fudge
3 cups sugar
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)
Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)
Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.
Peppermint Candy Truffles
1 Cup White Chocolate Chips
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
Chocolate Pecan Caramels
2 Cups sugar
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
Peanut Butter Fudge
2/3 Cup whole milk (vitamin D)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract
In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract
In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)
Better-Than-Crack Brownies
1 box of brownie mix (I use the 13x9 familysize)
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
1/2 cup salted peanuts, chopped
1 cup Reese’s peanut butter cups, chopped
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to box directions, and bake for 20-25 minutes in a 13x9 baking dish. Remove and top with chopped peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
Pour chocolate cereal mixture evenly over top of brownies. Refrigerate for 2 hours before serving.
Chocolate Chip Loaf
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan. In medium bowl, stir the flour, baking powder, and salt, blending well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…
Chocolate Frosting:
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 1/2 Tablespoons half & half
Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.
When loaf is completely cool, spread frosting over top and enjoy!
Chocolate Mint Brownies
Brownies:
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
1/2 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups Hershey’s syrup
1 cup flour
Combine ingredients in the listed order. Mix well and bake at 350 degrees for 25 – 30 minutes. A 9×9 pan works well for thick brownies.
Frosting :
1/2 cup butter
2 cup powdered sugar
1 tablespoon water
1 teaspoon mint extract
1 drop green food coloring
Again, combine ingredients in listed order and beat with electric mixer until light and fluffy. Frost brownies after they have cooled completely.
Chocolate topping:
6 tablespoons butter
1 cup semi sweet chocolate chips
Melt butter and chocolate chips together in a double broiler or in microwave, stirring frequently. Once smoothly melted and combined, pour over the mint-frosted-brownies and allow at least one hour to set.
Sour Cream Coffee Cake
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 (12 oz.) container of sour cream
1 tsp. vanilla extract
Topping Ingredients:
1 tsp. cinnamon
1/4 cup sugar
1/4 cup brown sugar
1 cup chopped pecans or walnuts (optional)
Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.
Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
1 can (15 oz.) pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely. Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
1/2 cup butter, softened
4 oz. cream cheese
1 tsp. cinnamon
1 tbsp. honey
2-4 cups powdered sugar
1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
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