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« on: September 28, 2009, 11:33:13 am »

Ooey Gooey Caramel Cake

1   box Betty Crocker® SuperMoist® yellow cake mix
1/4   cup Gold Medal® all-purpose flour
1   cup water
1/3   cup vegetable oil
3   eggs
1   bag (8 oz) milk chocolate-coated toffee bits
1   can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
   Sweetened whipped cream, if desired
   Caramel topping, if desired
      

Total Time: 35 min

1.   Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

2.   In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.

3.   Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.

4.   Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

High Altitude (3500-6500 ft): Increase flour to 1/3 cup.
Make the Most of This Recipe
~Substitution
You can substitute crushed chocolate-covered English toffee candy bars for the toffee bits.
~Purchasing
Dulce de leche, a caramelized condensed milk, can be found near the sweetened condensed milk in the grocery store.
« Last Edit: September 28, 2009, 11:33:58 am by Adminஐﻬ » Logged


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« Reply #1 on: September 28, 2009, 11:37:14 am »

Peanut Butter Silk Cake


1   box Betty Crocker® SuperMoist® yellow cake mix
1 1/4   cups water
1/2   cup creamy peanut butter
1/3   cup vegetable oil
3   eggs
1/4   cup butter or margarine
1/4   cup packed brown sugar
1   cup whipping cream
1/2   cup creamy peanut butter
1   container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1   cup chopped peanuts, if desired
            
      
1.   Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2.   In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3.   Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.   In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5.   In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6.   Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

~High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon Gold Medal® all-purpose flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes.
~Make the Most of This Recipe
To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
~Special Touch
For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
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« Reply #2 on: September 28, 2009, 11:41:29 am »

Pumpkin-Ginger Bars
1 1/2   cups packed brown sugar
1   cup Gold Medal® all-purpose flour
1   cup Gold Medal® whole wheat flour
1/4   cup finely chopped crystallized ginger
2   teaspoons baking powder
1 1/2   teaspoons ground cinnamon
1   teaspoon baking soda
1/4   teaspoon salt
1/2   cup vegetable oil
1/2   cup milk
1   teaspoon vanilla
1   can (15 oz) pumpkin (not pumpkin pie mix)
2   eggs
Frosting
1   package (3 oz) cream cheese, softened
2   tablespoons butter or margarine, softened
1/2   teaspoon vanilla
3   cups powdered sugar
1   to 2 tablespoons milk
   Ground nutmeg, if desired   
      
            
      
1.   Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.

2.   Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

3.   In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla.
Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable.

Frost cooled bars.
Sprinkle with nutmeg.
Refrigerate about 30 minutes or until set.
For bars, cut into 8 rows by 6 rows.
Store in refrigerator.

High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 teaspoons.
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« Reply #3 on: September 28, 2009, 12:27:37 pm »

Easy Fruit Crisp "Dump" Cake

1   box yellow cake mix
1/2   cup butter or margarine, melted
1   can (21 oz) cherry pie filling
1   can (8 oz) crushed pineapple, undrained
               
      
1.   Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.

2.   Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.

3.   Bake 39 to 46 minutes or until deep golden brown.
Cool 30 minutes.
Serve warm or cool.
Store loosely covered.

High Altitude (3500-6500 ft): Heat oven to 375°F for all pans.
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« Reply #4 on: October 08, 2009, 01:15:58 pm »

No-Bake Apple Bars

Mix up cereal, fruit, nuts and more goodies on your stove-top.
No baking is needed for these easy on-the-go bars.


1 1/2 cups dried apples, finely chopped
1/2 cup chopped pecans
3 cups Whole Grain Total® cereal
1/3 cup honey
1/4 cup golden raisins
1 tablespoon packed brown sugar 
1/3 cup peanut butter
1/4 cup apple butter 
1/2 teaspoon ground cinnamon
1/2 cup old-fashioned or quick-cooking oats
1/4 cup dry-roasted sunflower nuts

1. Line bottom and sides of 8-inch square pan with foil; spray foil with cooking spray. Sprinkle 1/2 cup of the apples and 1/4 cup of the pecans over bottom of pan. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. Set aside.

2. In 4-quart Dutch oven, heat 1/2 cup of the apples, the honey, raisins and brown sugar to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Cook uncovered about 1 minute, stirring constantly, until hot and bubbly; remove from heat.

3. Stir peanut butter into cooked mixture until melted. Stir in apple butter and cinnamon. Stir in oats and sunflower nuts until well mixed. Stir in crushed cereal.

4. Press mixture very firmly (or bars will crumble) and evenly onto apples and pecans in pan. Sprinkle with remaining 1/2 cup apples and 1/4 cup pecans; press lightly into bars. Refrigerate about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

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« Reply #5 on: October 08, 2009, 01:19:29 pm »

Apple Coffee Cake
Prep Time: 15 min


Streusel Topping

2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine


Coffee Cake

2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
1 egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk

1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.

2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.

3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

High Altitude (3500-6500 ft): Bake about 30 minutes.
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« Reply #6 on: October 08, 2009, 01:26:09 pm »

Impossibly Easy Pumpkin Cheesecake  

Prep Time: 10 min

Makes: 8 servings

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
 Pecan halves, if desired

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2. In blender, place all ingredients except pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator
High Altitude (3500-6500 ft):  No change.

Make the Most of This Recipe With Tips
Substitution
No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.
« Last Edit: October 08, 2009, 01:27:44 pm by Adminஐﻬ » Logged


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« Reply #7 on: October 08, 2009, 02:13:01 pm »

Halloween Chex Mix
 


8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup Betty Crocker® orange and black candy decors
   
1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
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« Reply #8 on: October 08, 2009, 02:22:41 pm »

Pizza Pot Pies
Prep Time: 20 min

1 pound lean ground beef or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (8 ounces) pizza sauce
1 can (4 ounces) sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick® mix
1/4 cup very hot water

1. Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles. 

2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
 
3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole.

Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown. 
High Altitude (3500-6500 ft) Bake 22 to 25 minutes.
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« Reply #9 on: October 08, 2009, 02:47:56 pm »

Chocolate Mummy Cookies
Makes: 12 (5-inch) cookies

1 pouch Betty Crocker® sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
12 small jelly beans, cut in half 
 Betty Crocker® black decorating gel (from 0.68-oz tube)

1. Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.

2. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.

3. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.
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« Reply #10 on: October 08, 2009, 02:51:15 pm »

Jack-o’-Lantern Pizza Kids will love veggies when you make jack o’-lantern faces with the veggies on top of yummy pizza!
Prep Time: 20 min
Makes: 8 servings

1 pound lean ground beef
1 cup Old El Paso® salsa (any variety)
3/4 Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4 cup water
2 cups Original Bisquick® mix
1/3 cup very hot water
1 tablespoon vegetable oil
2 cups shredded Colby-Monterey Jack or Cheddar cheese (8 ounces)

 Toppings, such as orange and green bell pepper strips, sliced ripe olives and cherry tomato wedges, if desired

1. Move oven rack to lowest position. Heat oven to 450ºF. Grease 12-inch pizza pan. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa, corn and 1/4 cup water. Heat to boiling; remove from heat. 

2. Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes. Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Spread beef mixture over dough. Sprinkle with cheese. 

3. Bake 11 to 15 minutes or until crust is golden brown and cheese is melted. Arrange Toppings on pizza to form jack-o’-lanterns.
 
High Altitude (3500-6500 ft) Bake about 15 minutes.
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« Reply #11 on: October 08, 2009, 02:55:20 pm »


Impossible Pumpkin Pie

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
 
Whipped topping, if desired
 
   
1. Heat oven to 350ºF. Grease 9-inch pie plate. 

2. Stir all ingredients except whipped topping until blended. Pour into pie plate. 

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

High Altitude (3500-6500 ft) Bake about 55 minutes.
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« Reply #12 on: November 02, 2009, 12:08:23 pm »

Caramel-Crunch Pumpkin Pie

INGREDIENTS
3/4 cup packed brown sugar, divided

1/2 cup finely chopped walnuts

2 tablespoons butter, melted

1 unbaked pastry shell (9 inches)

3 eggs

1 cup canned pumpkin

1 teaspoon rum extract

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground mace

1/4 teaspoon ground ginger

1-1/2 cups heavy whipping cream

Whipped cream and additional chopped walnuts, optional


DIRECTIONS

In a small bowl, combine 1/4 cup brown sugar, walnuts and butter until crumbly. Press onto the bottom of pastry shell. In a large bowl, whisk the eggs, pumpkin, extract, cinnamon, salt, mace, ginger and remaining brown sugar until blended; stir in cream.
    Pour into pastry shell. Cover edges loosely with foil. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack.
    Garnish with whipped cream and additional walnuts if desired. Refrigerate leftovers.
Yield: 8 servings.

« Last Edit: November 02, 2009, 12:08:45 pm by Adminஐﻬ » Logged


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« Reply #13 on: November 02, 2009, 12:13:12 pm »


Chocolate Chip Pumpkin Bread


INGREDIENTS
3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups canned pumpkin

1-1/2 cups canola oil

1-1/2 cups (6 ounces) semisweet chocolate chips
 


DIRECTIONS
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
    Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

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« Reply #14 on: November 02, 2009, 12:27:17 pm »


Chocolate Pecan Pie
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INGREDIENTS

1/2 cup chopped pecans

1/2 cup dark chocolate chips
 
1 unbaked deep-dish pastry shell (9 inches)

3 eggs

1 cup sugar

1 cup dark corn syrup

2 tablespoons butter, melted

1 tablespoon coffee liqueur

1 teaspoon ground ancho chili pepper

1 teaspoon vanilla extract

1 cup pecan halves


DIRECTIONS
Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling.
    Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings. Editor’s Note: Ground ancho chili pepper is available from Penzeys Spices. Call 1-800/741-7787 or visit www.penzeys.com.

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« Reply #15 on: November 30, 2009, 05:16:43 pm »

How long will your food last ? (Shelf life)

See how long cooked meals last.
Handy & useful site to bookmark!

http://stilltasty.com/
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« Reply #16 on: December 11, 2009, 07:40:31 pm »

Coffee-Hazelnut Biscotti


Biscotti—long, crunchy, twice-baked cookies—are easy to make, good keepers, happy travelers, and quintessential dunkers. These, which are studded with hazelnuts and made with cornmeal, are supercrunchy, so they’ll soften to perfection when they’re dipped in liquid. Because they contain a bit of espresso (which really brings out the flavor of the hazelnuts), they’re great dunked in coffee.


(Makes about 32 cookies; recipe can be doubled)


5 teaspoons instant espresso powder, divided
1 tablespoon boiling water
1½ cups all-purpose flour
1½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup cornmeal
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 teaspoon pure almond extract
1 cup finely chopped hazelnuts, toasted
1. Center a rack in the oven and preheat to 350° F. Line a baking sheet with parchment paper, nonstick aluminum foil, or a silicone baking mat.
2. Dissolve 3 teaspoons of the instant espresso powder in the boiling water and set aside. In a medium bowl, whisk together the remaining 2 teaspoons espresso powder, the flour, baking powder, salt, and cornmeal.
3. Working with an electric mixer, beat together the butter and sugar at medium speed until they are very smooth, about 3 minutes. Add the eggs and keep beating until the mixture is smooth again, about 2 minutes. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and add the espresso liquid and the almond extract. Add the dry ingredients and mix until they are incorporated into the dough, which will be soft and sticky and might ball up around the beater. Add the hazelnuts and mix just to stir them in.
4. Using a rubber spatula, scoop out half the dough and place it on the lined baking sheet just a few inches from one of the sheet’s long sides. Working with your hands, spread out the dough into a log that’s about 12 to 14 inches long. Shape another log on the other side of the baking sheet.
5. Bake for 20 minutes or until the logs are lightly browned but still soft to the touch. Leave the logs on the baking sheet and let them rest for 30 minutes.
6. Gently transfer the logs to a cutting board and, using a long serrated knife, trim the ends, then cut the logs into slices about 3/4 inch thick. Put the slices back on the baking sheet, standing them up on their bases, and slide the sheet into the oven.
7. Bake the cookies for another 15 to 20 minutes, or until they are browned and firm. Put the baking sheet on a cooling rack and let the cookies come to room temperature.



TIP: The cookies will keep for a week or so at room temperature—you don’t have to cover them unless you want to; they can be wrapped airtight and frozen for up to 2 months.

**Can be wrapped in ziplock bags, then put in coffee mug for gift giving.

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« Reply #17 on: December 16, 2009, 09:11:54 am »

Caramel-Pecan Chocolate Dessert

1 package (1 lb 3.8 oz)  fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 cup milk chocolate chips
1/2 cup whipping (heavy) cream
20 caramels (from 14-oz bag), unwrapped
1 egg, beaten
1 cup broken pecans
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.


High Altitude (3500-6500 ft): Stir 3 tablespoons Gold Medal® all-purpose flour into dry brownie mix. Use 1/3 cup water, 1/4 cup oil and 2 eggs. Bake 45 to 55 minutes.


Mark the top of the dessert with a knife before adding the whipped cream garnish. That way, you’ll know the whipped cream will be centered on each serving.

Whipped cream from a spray can works great for this recipe--and saves the time of whipping the cream.
 
Make the dessert up to 24 hours ahead and refrigerate. Up to 2 hours before serving, beat the cream with the powdered sugar as directed

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« Reply #18 on: December 16, 2009, 09:18:36 am »


Brownie Pops

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
 Water, vegetable oil and eggs called for on brownie mix box 
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6 oz)
2 teaspoons shortening
Assorted  candy sprinkles 

1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6 rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.
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« Reply #19 on: December 16, 2009, 09:21:15 am »

S'mores Brownies

1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
 Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
2. Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.
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« Reply #20 on: October 04, 2010, 02:28:27 pm »

EASY POPCORN BALLS
3/4 cup brown sugar
2 Tablespoons butter
13/4 cup Honey
10 qts popped popcorn
Heat sugar, butter & honey till bubbly
Using a buttered bowl & buttered hands.. Pour over popcorn.
Place on wax paper
[/size]


* fall Happy Autumn.gif (8.34 KB, 237x147 - viewed 1021 times.)
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I look normal, as I have an "Invisible Illness". You can not catch it, you can not see it. It's called Lupus.My body is attacking itself on the inside.
www.LupusMCTD.com Represents:
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« Reply #21 on: October 05, 2010, 10:56:10 am »

These are so easy & good! I used to make them almost everyday!!
[/color]

OATMEAL BARS
3 1/4 Cup Quick Oats
3/4 cup room temp butter (1 whole and one half stick)
3/4 cup sugar
1 Tablespoon vanilla
1/4 cup peanut butter (creamy)
6 oz bag of Chocolate Chips

Mix with hands in a large bowl.
Bake in an ungreased 13x9 pan for 15 min. at 350*


* fall bears.gif (10.56 KB, 234x226 - viewed 898 times.)
« Last Edit: October 05, 2010, 10:56:48 am by Adminஐﻬ » Logged


I look normal, as I have an "Invisible Illness". You can not catch it, you can not see it. It's called Lupus.My body is attacking itself on the inside.
www.LupusMCTD.com Represents:
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« Reply #22 on: November 01, 2010, 02:44:32 pm »

Mexicali Casserole

6 ServingsPrep: 15 min. Bake: 55 min.
Ingredients
1 pound lean ground turkey
1-1/2 cups chopped onions
1/2 cup chopped green pepper
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1/2 cup shredded reduced-fat cheddar cheese
Directions
In a large skillet coated with cooking spray, cook the turkey, onions
and green pepper over medium heat until meat is no longer pink and
vegetables are tender. Add garlic; cook 1 minute longer; Drain.
Sprinkle with chili powder and salt. Stir in the beans, tomatoes,
water, rice and olives.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover
and bake at 375° for 50-55 minutes or until rice is tender.
Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese
is melted. Yield: 6 servin[/b]gs.
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« Reply #23 on: November 01, 2010, 02:48:28 pm »

http://www.tasteofhome.com/Recipes/Holiday---Celebration-Recipes/Thanksgiving-Recipes
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I look normal, as I have an "Invisible Illness". You can not catch it, you can not see it. It's called Lupus.My body is attacking itself on the inside.
www.LupusMCTD.com Represents:
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