Ingredients
1 3/4 cups white sugar
1 cup unsalted butter
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners' sugar
1/2 cup boiling water
1 (1 ounce) square bittersweet chocolate
1 teaspoon light corn syrup
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture
Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.
9/11/2011
Yummy or not :Bobbe's Super Cheesy Pasta recipe.
Ingredients
1 (16 ounce) package uncooked rigatoni pasta
1/4 cup butter
1 clove garlic, crushed
1/2 cup cubed sharp Cheddar cheese
1/2 cup cubed Gouda cheese
1/4 cup grated Parmesan cheese
1/4 cup blue cheese dressing
1/2 cup milk
paprika to taste
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.
1 (16 ounce) package uncooked rigatoni pasta
1/4 cup butter
1 clove garlic, crushed
1/2 cup cubed sharp Cheddar cheese
1/2 cup cubed Gouda cheese
1/4 cup grated Parmesan cheese
1/4 cup blue cheese dressing
1/2 cup milk
paprika to taste
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.
Yummy or not :Berry Crumb Tarts recipe.
Ingredients
1 package Pepperidge Farm� Puff Pastry Shells
1/3 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 (21 ounce) can fruit pie filling
Directions
Bake pastry shells according to package directions.
Mix flour, sugar, cinnamon and butter until crumbs form.
Spoon about 1/3 cup pie filling into each pastry shell. Top with crumb mixture. Bake at 400 degrees F for 5 minutes. Let cool. Serve warm or at room temperature.
1 package Pepperidge Farm� Puff Pastry Shells
1/3 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1 (21 ounce) can fruit pie filling
Directions
Bake pastry shells according to package directions.
Mix flour, sugar, cinnamon and butter until crumbs form.
Spoon about 1/3 cup pie filling into each pastry shell. Top with crumb mixture. Bake at 400 degrees F for 5 minutes. Let cool. Serve warm or at room temperature.
Yummy or not :Banana Oat Muffins recipe.
Ingredients
1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
1 cup rolled oats
1 cup all-purpose flour
1 tablespoon rolled oats
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
Yummy or not :Blueberry Bread Pudding recipe.
Ingredients
2 slices day-old Italian bread
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar
Directions
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
2 slices day-old Italian bread
1/4 cup heavy whipping cream
3 tablespoons milk
2 tablespoons sugar
2 tablespoons butter or margarine, melted
3/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 dash ground cinnamon
1/2 cup fresh or frozen blueberries
confectioners' sugar
Directions
Cut bread into 1/2-in. cubes; place into a greased 20-oz. baking dish. In a bowl, combine the egg yolk, cream, milk, sugar, butter, vanilla, nutmeg and cinnamon. Stir in blueberries. Pour over bread cubes. Cover and refrigerate for 30 minutes.
Bake, uncovered, at 350 degrees F for 30 minutes or until top is golden brown and a knife inserted near the center comes out clean. Sprinkle with confectioners' sugar and serve warm.
Yummy or not :Bean Quesadillas recipe.
Ingredients
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/4 cup vegetable oil
Directions
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/4 cup vegetable oil
Directions
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Yummy or not :Angel's Pasta recipe.
Ingredients
8 ounces angel hair pasta
1 tablespoon crushed garlic
1 tablespoon olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped
12 leaves fresh basil
4 ounces mozzarella cheese, shredded
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
Combine pasta and vegetables. Serve topped with mozzarella.
8 ounces angel hair pasta
1 tablespoon crushed garlic
1 tablespoon olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped
12 leaves fresh basil
4 ounces mozzarella cheese, shredded
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta.
Combine pasta and vegetables. Serve topped with mozzarella.
Yummy or not :Apple Pie in a Jar Drink recipe.
Ingredients
1 gallon apple cider
1 gallon apple juice
6 (3 inch) cinnamon sticks
1 1/2 cups white sugar, or to taste
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)
Directions
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.
1 gallon apple cider
1 gallon apple juice
6 (3 inch) cinnamon sticks
1 1/2 cups white sugar, or to taste
1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)
Directions
Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.
Yummy or not :Angels on Horseback recipe.
Ingredients
12 shucked oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon smoked paprika
2 tablespoons chopped fresh parsley
Directions
Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.
12 shucked oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon smoked paprika
2 tablespoons chopped fresh parsley
Directions
Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.
Yummy or not :Barbeque Smoked Sausage Pizza recipe.
Ingredients
1 (14 ounce) package Hillshire Farm� Beef Smoked Sausage
2 (14 ounce) packages 12-inch size Italian pizza crust
2/3 cup prepared barbecue sauce
3/4 cup seeded, chopped plum tomatoes
1 cup thinly sliced red onion
1 green bell pepper, chopped
3 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Directions
Preheat oven to 425 degrees F. Cut sausage on an angle in 1/4" slices. Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
Top each pizza with 1/2 each of sausage, tomatoes, red onion, pepper, mozzarella and Parmesan cheese.
Bake 20 minutes or until crust is crispy and cheese is lightly browned. Cut each pizza into 8 slices.
1 (14 ounce) package Hillshire Farm� Beef Smoked Sausage
2 (14 ounce) packages 12-inch size Italian pizza crust
2/3 cup prepared barbecue sauce
3/4 cup seeded, chopped plum tomatoes
1 cup thinly sliced red onion
1 green bell pepper, chopped
3 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Directions
Preheat oven to 425 degrees F. Cut sausage on an angle in 1/4" slices. Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
Top each pizza with 1/2 each of sausage, tomatoes, red onion, pepper, mozzarella and Parmesan cheese.
Bake 20 minutes or until crust is crispy and cheese is lightly browned. Cut each pizza into 8 slices.
Yummy or not :Amateur's Light Breeze Chicken Chili recipe.
Ingredients
2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste
Directions
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
2 (10 ounce) cans chunk chicken, undrained
2 (16 ounce) cans chili beans, drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (12 ounce) jar sliced jalapeno peppers
1 large onion, chopped
2 large green bell peppers, seeded and chopped
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
10 cups water, or as needed
1 (14.5 ounce) can chicken broth
salt to taste
Directions
In a large stockpot, combine the chicken, chili beans, tomatoes, jalapenos, onion and green bell pepper. Season with chili powder and cumin. Pour in the chicken broth, and enough water to cover the ingredients. Stir well, and bring to a boil. Reduce heat to medium, and let simmer for one hour. Season with salt to taste.
Yummy or not :Azuki Ice Cream (Japanese Red Beans Ice Cream) recipe.
Ingredients
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract
Directions
In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Yummy or not :BBQ Pork for Sandwiches recipe.
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
Yummy or not :Artichoke Hearts au Gratin recipe.
Ingredients
2 (10 ounce) cans artichoke hearts in water, drained
1/2 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
2 (10 ounce) cans artichoke hearts in water, drained
1/2 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions
Directions
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Yummy or not :Baby Ruth™ Layer Cake recipe.
Ingredients
8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups white sugar
1/2 teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
1/2 cup butter
1 cup flaked coconut
1/2 cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 1/2 tablespoons sifted confectioners' sugar
3/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
Sift together flour, baking soda and baking powder. Set aside.
In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups white sugar
1/2 teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
1/2 cup butter
1 cup flaked coconut
1/2 cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 1/2 tablespoons sifted confectioners' sugar
3/4 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
Sift together flour, baking soda and baking powder. Set aside.
In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
Yummy or not :Brussels Sprouts With Franks recipe.
Ingredients
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
2 tablespoons olive oil
1 onion, chopped
8 frankfurters, sliced
1 clove garlic, minced
1 cup spicy vegetable juice cocktail
1 teaspoon Worcestershire sauce
1 large tomato, chopped
3 cups Brussels sprouts, halved
freshly ground black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add onion; cook and stir until tender. Throw in the sliced frankfurters; continue to cook and stir until slightly browned. Stir in the garlic and cook just until fragrant, about 30 seconds.
Pour in the vegetable juice cocktail and Worcestershire sauce and add tomato, Brussels sprouts and pepper. Stir to blend, then cover and simmer over low heat for 15 to 20 minutes or until sprouts are tender.
Yummy or not :Blake's Best Steak recipe.
Ingredients
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary
Directions
Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.
Yummy or not :Broccoli and Cheese Brunch Casserole recipe.
Ingredients
8 ounces pork sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 teaspoon ground black pepper
1/2 teaspoon salt
1 roma (plum) tomato, thinly sliced
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.
8 ounces pork sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 teaspoon ground black pepper
1/2 teaspoon salt
1 roma (plum) tomato, thinly sliced
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.
Yummy or not :Banana Bread VII recipe.
Ingredients
1/3 cup vegetable oil
1 1/2 cups mashed bananas
1/2 teaspoon vanilla extract
2 1/3 cups baking mix
1 cup white sugar
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.
1/3 cup vegetable oil
1 1/2 cups mashed bananas
1/2 teaspoon vanilla extract
2 1/3 cups baking mix
1 cup white sugar
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.
Yummy or not :Baked Pancake Squares recipe.
Ingredients
3/4 cup milk
2 tablespoons butter, melted
1/4 cup egg substitute
1 tablespoon white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cut into 16 square servings.
3/4 cup milk
2 tablespoons butter, melted
1/4 cup egg substitute
1 tablespoon white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cut into 16 square servings.
Yummy or not :All-Around Good Smoothie recipe.
Ingredients
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
Directions
In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
1/2 cup nonfat milk
1/2 cup fat-free plain yogurt
1/2 frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 1/2 tablespoons flax seed
1 teaspoon honey
1/2 cup frozen strawberries
Directions
In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.
Yummy or not :Amy's Mexican Soup recipe.
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
4 (6 ounce) skinless, boneless chicken breast halves
1 (28 ounce) can whole peeled tomatoes, drained
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon chopped fresh garlic
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can black beans, rinsed and drained
cayenne pepper to taste
chili powder to taste
Cheddar cheese, shredded
sour cream, for topping
Directions
Preheat the oven broiler.
Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
Yummy or not :BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake recipe.
Ingredients
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1 1/2 teaspoons ground cinnamon
2 2/3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon CALUMET Baking Powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1 1/2 cups BREAKSTONE'S Reduced Fat Sour Cream
Directions
Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.
Yummy or not :Avocado Shrimp Bisque recipe.
Ingredients
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.
Yummy or not :Best-Ever Texas Caviar recipe.
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
Directions
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 cup rice vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder
Directions
Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
Yummy or not :Asian Turkey Barbecue on Sesame Scallion Toasts recipe.
Ingredients
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Yummy or not :Broccoli Rabe and Sausage recipe.
Ingredients
1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
1/4 cup fresh lemon juice
Directions
Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
1/4 cup fresh lemon juice
Directions
Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
Yummy or not :Broccoli Salad recipe.
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Yummy or not :Baked Delicata Squash with Lime Butter recipe.
Ingredients
2 delicata squash, halved and seeded
3 tablespoons butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
1/2 teaspoon lime zest (optional)
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
2 delicata squash, halved and seeded
3 tablespoons butter, softened
1 tablespoon fresh lime juice
1 teaspoon chili powder, or to taste
1/2 teaspoon lime zest (optional)
salt and ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep.
Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chili powder in a small bowl. Mix in the lime zest, if desired. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
Yummy or not :Avocado Corn Salad with Pine Nuts recipe.
Ingredients
1 (10 ounce) package chopped romaine lettuce
1 cup bottled Caesar salad dressing
1 (15.25 ounce) can whole kernel corn, drained
1 avocados - peeled, pitted and diced
8 cherry tomatoes, halved
1/2 cup pine nuts
Directions
In a large bowl, mix the lettuce, corn, avocado, and tomatoes. Drizzle with dressing and sprinkle with pine nuts. Toss and serve.
1 (10 ounce) package chopped romaine lettuce
1 cup bottled Caesar salad dressing
1 (15.25 ounce) can whole kernel corn, drained
1 avocados - peeled, pitted and diced
8 cherry tomatoes, halved
1/2 cup pine nuts
Directions
In a large bowl, mix the lettuce, corn, avocado, and tomatoes. Drizzle with dressing and sprinkle with pine nuts. Toss and serve.
Yummy or not :Bryan's Red Ribbon Recipe recipe.
Ingredients
1 1/4 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup finely chopped walnuts
3/4 cup shortening
1/3 cup white sugar
1/2 teaspoon salt
1/3 teaspoon baking soda
1/3 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (205 degrees C).
Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl.
Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process.
NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!
1 1/4 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup finely chopped walnuts
3/4 cup shortening
1/3 cup white sugar
1/2 teaspoon salt
1/3 teaspoon baking soda
1/3 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (205 degrees C).
Cream together the shortening, egg and egg yolk. Mix in the sugars, flour, baking soda and salt. Add the rest of the ingredients and mix ingredients at high speed until well mixed, occasionally scraping the sides of the bowl.
Drop with a tablespoon on greased cookie sheet 1 1/2 - 2 inches apart. Bake for 14 minutes or until lightly browned. Immediately remove from sheet and place on wire rack for cooling process.
NOTE: Cookies are great when lightly browned but some enjoy dark. ENJOY!!!
Yummy or not :Award Winning Chili recipe.
Ingredients
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 cup white wine
1 pinch crushed red pepper flakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/3 cup bottled steak sauce
5 slices bacon
1 1/2 pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Directions
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
Stir in beans, cilantro and parsley. Heat through and serve.
Yummy or not :Amaretto Cake recipe.
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
1 (18.25 ounce) package yellow cake mix
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Yummy or not :Burmese Chicken Curry recipe.
Ingredients
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water
Directions
Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.
Yummy or not :Blue Cheese Broccoli Salad recipe.
Ingredients
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste
Directions
Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.
Yummy or not :Anise Cookies II recipe.
Ingredients
4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water
Directions
Beat egg whites with water until stiff.
In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
4 eggs, separated
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon ground anise seed
1 tablespoon cold water
Directions
Beat egg whites with water until stiff.
In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Yummy or not :Bold Eagle Ranch Dip recipe.
Ingredients
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
Yummy or not :Biscotti Cookies recipe.
Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets.
In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs.
In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts.
On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets.
Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.
Yummy or not :Braised Lemon Pheasant recipe.
Ingredients
2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
Directions
Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour for dredging
1/4 cup butter
1 clove garlic, minced
1/4 cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 1/4 cups water
Directions
Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.
Yummy or not :Banana-Berry Nut Bread recipe.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
1/4 cup vegetable oil
3/4 cup mashed fresh strawberries
1/2 cup mashed ripe banana
1/2 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. In another bowl, beat eggs, sugar and oil until smooth; add the strawberries and banana. Stir into the dry ingredients just until moistened. Fold in walnuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sugar
1/4 cup vegetable oil
3/4 cup mashed fresh strawberries
1/2 cup mashed ripe banana
1/2 cup chopped walnuts
Directions
In a bowl, combine the first five ingredients. In another bowl, beat eggs, sugar and oil until smooth; add the strawberries and banana. Stir into the dry ingredients just until moistened. Fold in walnuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Yummy or not :Brandy Almond Cake recipe.
Ingredients
1 cup butter
1 1/2 cups white sugar
4 eggs, separated
3 cups self-rising flour
1 teaspoon almond extract
2 cups water
1 cup white sugar
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
1 cup butter
1 1/2 cups white sugar
4 eggs, separated
3 cups self-rising flour
1 teaspoon almond extract
2 cups water
1 cup white sugar
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
Yummy or not :Bird's Nest Pie recipe.
Ingredients
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
4 medium apples - peeled, cored and sliced
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sour milk*
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Divide apples evenly between two greased 9-in. pie plates; set aside. In a mixing bowl, combine flour, sugar, baking soda, cream of tartar, sour milk and egg; mix well. Divide batter and pour over apples. Bake at 350 degrees F for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
Yummy or not :Apricot Filling and Frosting for Angel Food Cakes recipe.
Ingredients
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1 1/2 cups dried apricots, chopped
2 tablespoons lemon juice
1 cup confectioners' sugar
1/4 teaspoon salt
1 cup heavy cream, whipped
Directions
Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1 1/2 cups dried apricots, chopped
2 tablespoons lemon juice
1 cup confectioners' sugar
1/4 teaspoon salt
1 cup heavy cream, whipped
Directions
Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Yummy or not :Blueberry Cream Slushy recipe.
Ingredients
1 cup frozen blueberries
1 cup frozen strawberries
1 cup pineapple and orange juice blend
1 cup vanilla yogurt
2 teaspoons sugar
6 ice cubes
Directions
Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. Pour into glasses, and drink through straws.
1 cup frozen blueberries
1 cup frozen strawberries
1 cup pineapple and orange juice blend
1 cup vanilla yogurt
2 teaspoons sugar
6 ice cubes
Directions
Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. Pour into glasses, and drink through straws.
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