Monday, December 22, 2014

Chocolate Coconut Balls


2 sticks butter-softened
2 cups chopped nuts
4 cups shredded coconut
1 can condensed milk
32 oz. confectioners sugar

Mix together and roll into balls. Refrigerate 1 hour then melt chocolate almond bark and rolls balls in chocolate and set aside. Enjoy!

Oreo Balls


1 1 lb. Package of Oreo cookies
1 8 oz. cream cheese (softened)
1 1 lb. White Almond Bark
In a large bowl combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and refrigerate for 1 hour. Then dip in melted almond bark and set on wax paper until set. 

Thursday, October 2, 2014

Easy Cobbler

Easy Cobbler
1 can canned pie filling
3/4 cup self rising flour
1 cup sugar
3/4 cup milk
1 stick butter
Melt the butter in your dish in oven while oven is preheating to 350...I use a Bean Pot
In a separate bowl mix together the flour, sugar and milk, then pour this in your warm Bean Pot over the melted butter.
Spoon in the pie filling in the center and do not stir. Bake 350 degrees for 1 hour or until top is golden brown...it will form it's own crust
Family favorites are Apple, Cherry and Blackberry but you can use any flavor of canned pie filling

321 cake

Have you tried this? It's 3-2-1 Cake. Just mix a full box of Angel Food Cake mix along with a full box of any flavor cake mix in a gallon zip lock bag and shake well to mix up. Then take 3 Tablespoons of the cake mix, 2 Tablespoons of Water and Microwave for 1 Minute in a coffee mug - it's a coffee mug cake - delish and can be topped with ice cream, chocolate or caramel syrup, sliced fruit, whipped cream - any toppings you choose. It's yummy and quick! 

Pull Apart Pizza

A pull-apart bread which is perfect for parties, this one is made with pepperoni slices but you can add anything you want to it. There are different variations for Pizza Pull-Apart Bread,,

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)
*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top is & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

Thursday, May 15, 2014

Cherry Red Velvet Cake

Ingredients

  • 1 package Signature Red Velvet Cake Mix
  • ½ cup buttermilk
  • 1 (21 oz.) can Duncan Hines Comstock® Country Cherry
  • ½ cup butter, melted
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 9 oz. white baking chocolate
  • 12 oz. cream cheese, at room temperature
  • 6 tbsp. butter, at room temperature
  • 1½ tsp. pure vanilla extract
  • 4½ cups confectioners’ sugar
  • 7 oz. flaked coconut

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 3 round 8" cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup.
  2. In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
  3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
  4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
  5. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
  6. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2½ cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
  7. To Frost: Place one cake layer on a serving platter and spread with frosting, top with cherries. Place the second layer on the first and frost. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars
Prep Time: 25 minutes
Cook Time: 59 minutes
Yield: 24 bars (about 2-inch square)
German Chocolate Pecan Pie Bars
Ingredients
  • 3 cups pecan halves
  • 1 & 3/4 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 3/4 cup cold butter, cubed
  • 1/4 cup unsweetened cocoa
  • 1 & 1/2 cups semisweet chocolate chips
  • 3 large eggs
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/4 cup unsalted butter, melted
  • 1 cup sweetened flaked coconut
Instructions
Preheat oven to 350°.
Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.