This one came from Cooks.com.
4 eggs, separated
□ 3/4 c. sugar, divided
□ 1/2 c. flour
□ 1/3 c. cocoa
□ 1/2 tsp. baking soda
□ 1/4 tsp. salt
□ 1/3 c. water
□ 1 tsp. vanilla
□ 1 tbsp. sugar
□ 1 qt. ice cream, softened
Beat egg yolks for 3 minutes, add 1/2 cup sugar and beat 2 minutes more.
In a separate bowl, combine flour, cocoa, 1/4 cup sugar, baking soda, and salt. Add the dry ingredients alternately with the water to the egg mixture. Stir in vanilla.
In another bowl, beat egg whites until soft peaks form; add 1 tablespoon of sugar and beat until stiff. Fold mixture into the batter. Cover the bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 degrees for 15 minutes or until top springs back when touched.
Sprinkle powdered sugar on a towel the size of the jelly roll pan. While the cake is still hot, turn onto towel, peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy-duty foil and freeze 3 hours.
Wednesday, January 27, 2010
Wednesday, December 23, 2009
Reindeer Chow
Another recipe from bakerella.com- I have had this before- delicious!
Reindeer Chow
5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner’s sugar
1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.
If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well.
Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas
Reindeer Chow
5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner’s sugar
1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.
If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well.
Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas
Christmas Crunch
I can't take credit for this recipe it came from bakerella.com- check it out- she makes amazing things!
1 24 oz. pkg. white bark coating (we use Kroger candy coating, but you can also use white chocolate)
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)
You can really use any size packages you want. It depends on how much of each you want in your mix.
Just have fun!
Cover a fairly large area of your counter space with wax paper and tape down.
In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.
In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.
When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.
Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.
Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.
Enjoy!
1 24 oz. pkg. white bark coating (we use Kroger candy coating, but you can also use white chocolate)
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)
You can really use any size packages you want. It depends on how much of each you want in your mix.
Just have fun!
Cover a fairly large area of your counter space with wax paper and tape down.
In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.
In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.
When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.
Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.
Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.
Enjoy!
Tuesday, December 22, 2009
Homemade Peanut Butter Cups
Sorry I haven't posted anything since September! I am back! We welcomed our third child to our family on November 17th so life has been a little busy!
These are great for Christmas Plates!
1 cup of butter (2 sticks)
1 cup of peanut butter
2 cups Powdered Sugar
1 3/4 Cups Crushed Graham Crackers ( I have found that if you leave the sleave of graham crackers closed and then take your rolling pin and smash the whole package, it is enough for the recipe and you don't have a mess to clean up after. Then you just open up an end and pour the smashed graham crackers in.)
2 cups of chocolate chips
Heat the butter and the peanut butter in a sauce pan until melted together. Add the powdered sugar and the graham crackers to the mixture and mix until it is all combined. Pour this mixture in to a 9X13 pan and push it down in the pan In a double boiler melt the chocolate chips and then spread the melted chocolate over the top of the peanut butter mixture and place in the fridge to set. When it is set cut and serve. This is a very rich treat so don't make the pieces you cut large or it will be too much. Enjoy! I dare you not to at least want to eat the whole pan of them yourself....too tempting!!! :)
These are great for Christmas Plates!
1 cup of butter (2 sticks)
1 cup of peanut butter
2 cups Powdered Sugar
1 3/4 Cups Crushed Graham Crackers ( I have found that if you leave the sleave of graham crackers closed and then take your rolling pin and smash the whole package, it is enough for the recipe and you don't have a mess to clean up after. Then you just open up an end and pour the smashed graham crackers in.)
2 cups of chocolate chips
Heat the butter and the peanut butter in a sauce pan until melted together. Add the powdered sugar and the graham crackers to the mixture and mix until it is all combined. Pour this mixture in to a 9X13 pan and push it down in the pan In a double boiler melt the chocolate chips and then spread the melted chocolate over the top of the peanut butter mixture and place in the fridge to set. When it is set cut and serve. This is a very rich treat so don't make the pieces you cut large or it will be too much. Enjoy! I dare you not to at least want to eat the whole pan of them yourself....too tempting!!! :)
Monday, September 21, 2009
Homemade White Bread
The credit for this recipe goes to my Mother in Law Jana Bradshaw- she came to my house and made this bread for us- it is delicious!!! I think my favorite part is that it is easy and most of the ingredients you will have around your house. You can also use this dough to make scones- also delicious! Enjoy!
Mix the following until smooth:
5 cups of hot water
2 tbsp salt
1 Cup Sugar
2/3 cup oil
4 cups Bread Flour
Add to the top and knead together:
3 cups of Bread Flour
2 tbsp Quick Rise Yeast
Add more flour as needed. Total flour will be about 10 to 12 cups.
Cover and let rise (I covered mine with saran wrap that I sprayed with cooking spray so the dough wouldn't stick to it as it was rising.) it will double in size- punch it down and let it rise again. Knead again and divide into four sections and place in greased medium size loaf pans. Let rise until desired size.
Bake at 350 degrees for 45 minutes or until lightly browned.
Mix the following until smooth:
5 cups of hot water
2 tbsp salt
1 Cup Sugar
2/3 cup oil
4 cups Bread Flour
Add to the top and knead together:
3 cups of Bread Flour
2 tbsp Quick Rise Yeast
Add more flour as needed. Total flour will be about 10 to 12 cups.
Cover and let rise (I covered mine with saran wrap that I sprayed with cooking spray so the dough wouldn't stick to it as it was rising.) it will double in size- punch it down and let it rise again. Knead again and divide into four sections and place in greased medium size loaf pans. Let rise until desired size.
Bake at 350 degrees for 45 minutes or until lightly browned.
Wednesday, September 9, 2009
Fancy Fast Chicken
Ingredients
3 Chicken breasts*
6 Slices Swiss cheese
1/4 pound Sliced mushrooms; (optional)
1 can Cream of chicken soup
1/2 c Milk
2 c Pepperidge Farm Stuffing
1 Butter
Instructions
* Split, boned, and skinned
Place chicken in lightly greased 9x13" glass baking dish.
Top each piece of chicken with slice of Swiss cheese.
Lay mushrooms on the cheese.
Mix cream of chicken can of soup with wine and pour over chicken.
Spread stuffing mix and drizzle melted butter on top.
Bake at 350 degrees for 45 to 60 minutes.
3 Chicken breasts*
6 Slices Swiss cheese
1/4 pound Sliced mushrooms; (optional)
1 can Cream of chicken soup
1/2 c Milk
2 c Pepperidge Farm Stuffing
1 Butter
Instructions
* Split, boned, and skinned
Place chicken in lightly greased 9x13" glass baking dish.
Top each piece of chicken with slice of Swiss cheese.
Lay mushrooms on the cheese.
Mix cream of chicken can of soup with wine and pour over chicken.
Spread stuffing mix and drizzle melted butter on top.
Bake at 350 degrees for 45 to 60 minutes.
Cinnamon Pull-a-parts
18-20 frozen Rhodes dinner rolls
1 c. brown sugar
1 tsp. cinnamon
1 c. chopped walnuts
1 cube melted butter
1 sm. pkg. butterscotch pudding (not instant)
Arrange rolls in Bundt pan. Sprinkle pudding mix, brown sugar and cinnamon over rolls. Sprinkle nuts over. Pour melted butter over rolls. Cover with waxed paper and allow to rise overnight. Next morning, remove waxed paper and bake 15-25 minutes at 350 degrees. Cool 10 minutes. Invert pan on serving dish.
1 c. brown sugar
1 tsp. cinnamon
1 c. chopped walnuts
1 cube melted butter
1 sm. pkg. butterscotch pudding (not instant)
Arrange rolls in Bundt pan. Sprinkle pudding mix, brown sugar and cinnamon over rolls. Sprinkle nuts over. Pour melted butter over rolls. Cover with waxed paper and allow to rise overnight. Next morning, remove waxed paper and bake 15-25 minutes at 350 degrees. Cool 10 minutes. Invert pan on serving dish.
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