These recipes/photos are not mine. They are recipes/photos that have been shared on facebook. My problem has been that even though I have shared them on fb, I always have a hard time finding them (cuz I share too many!!). :) Since you can't "search" on facebook, I made this blog that can be searched to find them more easily. They are open to public sharing on facebook. IF YOU'RE THE OWNER OF THESE PHOTOS/RECIPES, PLEASE MSG ME; I'LL GIVE YOU CREDIT/A LINK. THANK YOU :)
1 unbaked pie shell 3 large eggs 1/2 cup of sugar (Some people substitute with truvia or stevia) 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 2 & 2/3 cups of milk 1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add
sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie
shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle
the top of pie with fresh ground nutmeg and serve.
1 cup high quality milk chocolate morsels (or you can use 3 cups of semi-sweet total, and omit the milk choc, but the milk chocolate adds an amazing flavor)
1 – 14 oz. can of sweetened condensed milk (I use Eagle Brand)
3.5 oz marshmallow cream (half of a jar, just eyeball it)
1 teaspoon vanilla extract
30 unwrapped caramels, a little over 8 oz.
about 2 cups whole or chopped pecans (whole pecans are pictured in photo)
Directions: Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with parchment like I do. Make sure that you go up the sides with your parchment as well, so that later you can pull it up and remove your fudge easily. Set aside. In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk over medium-low heat (about 10-15 mins). Stir constantly until smooth. Remove from heat and add vanilla, stir. Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. Pour 1/2 of the mixture into prepared pan, doesn’t have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove (make sure stove is off) Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge. Don’t press them too far in, you want to see them later when you cut your fudge. (Also, you only want only a single layer of pecans, if you double them up, the fudge won’t hold together.) Place pan in refrigerator (or freezer) to set up. About 10-15 minutes. In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can) Heat on low and stir until melted and smooth. Pour most of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later. Place in refrigerator for 15 mins to set up. (or freezer) Re-heat reserved 1/2 of your chocolate and stir until smooth again. Pour/Spread over caramel layer. Place in fridge to set for 5 minutes. Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge. Refrigerate for at least 2 hours before cutting, slice into even squares and devour immediately. ENJOY my friends!
Making a delicious desert is so hard
because you are tempted to eat it before you actually finish the
product. Take this test of patience and skill, in order to enjoy a slice
of delicious chocolate bread. It’s a lot easier to make than it looks
and even if you’re not a specialist in the kitchen, you will surely make your friends drool when they see what tasty bread you made. Make sure you have:
• two and a half (2 1/2) cups of all purpose flour;
• a half (1/2) of teaspoon of yeast;
• a (1) cup of water;
• a (1) teaspoon of salt;
• a (1) tablespoon of sugar;
• some Nutella;
• one (1) egg;
Start by dissolving yeast with a quarter
of a cup filled water, poured into a small bowl. Take another bowl, and
while you let the yeast rest for 10 minutes, mix in – with the use of a
stand mixer – the appropriate amount of flour, salt, and sugar. Add the
yeast and mix at a low speed. Smoothly turn the speed to medium and
keep turning for 7 minutes.
Get another bowl and lightly oil it and
place the dough you recently made in there. Cover it with a plastic wrap
and in about an hour of sitting in a warm place it will double in size.
Roll some of the dough in order to make a
circle. Careful you leave enough because you’ll have to make another
circle in a few minutes. Take the Nutella (be careful to take it out the
fridge for a while so it would be easy to spread; you could also
microwave it for 30 seconds to be sure) and pour an even layer on the
surface, but leaving half an inch of margin of dough all around.
The next step is to place another roll
off dough (Nutella free) on top. Afterward, place it on a
parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle
the sheet beforehand with cornmeal. Use a knife to cut the dough down
the middle, but keeping one end intact. Look at the image for guideline.
By turning the cut side toward the top,
twist the ends of the dough overtop each other. Do this for every cut
you made. For the next 20 minutes, let your future bread sit in a dry
place, but make sure you cover it with plastic wrap. In the meantime,
prepare the oven. Set it to 350°F. Before placing the dough in, brush it
with some egg wash. Then, bake at this temperature for about 20
minutes. To get that lightly brown look and taste on top, raise to 425°F
and bake for another 5-7 minutes. It’s done! Let it cool before
2 packages HERSHEY'S Semi-Sweet Chocolate Baking Bar 1-2/3 cups REESE'S Peanut Butter Chips 1 tablespoon shortening 1/2 cup roasted peanuts or toasted almonds
1. Cover cookie sheet or tray with wax paper.
2. Place chocolate in medium microwave-safe bowl. Microwave at MEDIUM
(50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15
seconds at a time, stirring after each heating, until chocolate is
melted and smooth when stirred.
3. Immediately place peanut
butter chips and shortening in second microwave-safe bowl. Microwave at
MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional
15 seconds at a time, stirring after each heating, until chips are
melted and mixture is smooth when stirred; stir in peanuts/almonds.
Alternately, spoon above mixtures onto prepared tray; swirl with knife
for marbled effect. Gently tap tray on countertop to even out thickness
of mixture. Refrigerate about 1 hour or until firm. Break into pieces.
Store in cool, dry place. About 1 pound candy.
*While it's not
necessary to toast almonds, if you'd like to do so: Heat oven to 350°F.
Spread almonds in thin layer in shallow baking pan. Bake 8 to 10
minutes, stirring occasionally, until light golden brown; cool.
2 cups quick-cooking oats 1 3/4 cups firmly packed light brown sugar 1 1/2 cups All Purpose Flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup butter 1/2 cup chopped peanuts 1 cup (6 oz. pkg.) semi-sweet chocolate chips 1 large egg, beaten 1 (14 oz.) can Sweetened Condensed Milk 1/2 cup Creamy Peanut Butter
HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and
baking soda in large bowl. Cut in butter with pastry blender or 2
knives until mixture resembles fine crumbs. Stir in peanuts. RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan. BAKE 15 minutes. STIR together sweetened condensed milk and peanut butter in small bowl
until well combined. Pour evenly over partially baked crust. STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. BAKE an additional 15 minutes. Cool. Cut into bars.
1 package (8 oz.) cream cheese 1/3 cup sugar 1 teaspoon grated lemon peel 2 teaspoons lemon juice 2 cups Original Bisquick® mix 1 package (3 oz.) cream cheese 1/4 cup firm butter or margarine 1/3 cup milk 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1 can (21 oz.) apple pie filling 1/4 cup chopped walnuts
Heat oven to 425°F. Lightly grease cookie sheet.
In medium bowl,
beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon
juice with electric mixer on medium speed until smooth; reserve.
In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the
butter using pastry blender (or pulling 2 table knives through
ingredients in opposite directions) until crumbly. Stir in milk. Place
dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix
to coat. Knead 8 to 10 times.
Roll dough into 12x8-inch
rectangle. Place on cookie sheet. Spread reserved cream cheese mixture
down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch
intervals on 12 inch sides of rectangle. Fold strips over filling,
In small bowl, mix 2 tablespoons sugar and the
cinnamon; sprinkle over top.
Bake 12 to 15 minutes or until
golden brown. Cool 10 minutes.
Carefully place on cooling rack; cool
completely. Spoon pie filling down center of coffee cake. Sprinkle with
1 (8 oz.) package cream cheese 2 sticks butter 5 1/2 c. powdered sugar 2 1/2 c. dry milk 1 (10 oz.) bag Butterfinger bites, finely crushed 2 tsp. vanilla 1 regular size Butterfinger candy bar, finely crushed
1. Bring cream cheese and butter to room temperature. 2. Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined. 3. Press into buttered 9x13 inch pan. 4. Top with additional Butterfinger candy bar. 5. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.
Pumpkin Pie Cinnamon Rolls - from the slow cooker! Yummy! Treat your guests or family to a very special and sweet breakfast
with Slow Cooker Pumpkin Pie Cinnamon Rolls. You can even assemble the
dough the evening before and crock the next morning!
Slow Cooker Pumpkin Pie Cinnamon Rolls
Roll Dough Ingredients:
3 c. flour
1/4 c. sugar
1 package active dry yeast
1/2 c. milk
1/4 c. water
3/4 c. 100% Pure Pumpkin
1/2 c. canola oil
1/3 c. butter
1/3 c. brown sugar
2 tsp. cinnamon
2 tsp. pumpkin pie spice
4 oz cream cheese, softened
1 c. powdered sugar
1/2 stick butter, softened
1 tsp. vanilla extract
In a large bowl, combine flour, sugar and yeast. Add milk, water,
pumpkin, egg and oil slowly into dry ingredients. Create a ball, cover
with a towel, and let sit at room temp for 30 mins.
After dough has rested, roll into a rectangle on a lightly floured surface.
Mix together filling ingredients and spread mixture onto flattened dough.
Roll dough lengthwise, to form one long tube.
Pinch ends and cut into 12-14 slices.
Grease the slow cooker and place cinnamon roll slices in a single layer (it may be tight but don’t overlap).
Cover and Crock on HIGH for 60-90 minutes. The rolls are done when a toothpick comes out clean.
Combine icing ingredients in a medium bowl and beat on low speed with electric mixer until well blended.
Yum...!! Always looking for something to do with the leftover Banana's!
☆•♥✱ Banana Cake with Cream Cheese Frosting ✱♥•☆
Ingredients: Cake: 4 large ripe bananas 1/4 c. milk 2 c. all purpose flour 2 tsp. baking powder 1/2 tsp. salt 4 tbsp. unsalted butter, at room temperature 2 tbsp. canola oil 3/4 c. sugar 2 large eggs, at room temperature 1 large egg white, at room temperature 1 tsp. vanilla extract
Cream Cheese Frosting: 6 oz. cream cheese, at room temperature 1 tsp. vanilla extract 2 c. powdered sugar 3 tbsp. toasted walnuts, chopped
Directions: In a small bowl, mash bananas and milk together. Set aside. Heat oven to 375°F and spray an 8-inch square pan with cooking spray. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl using an electric mixer, beat butter, canola oil and
sugar. Beat in eggs and egg white, one at a time, mixing well after each
addition. Gradually mix half of dry ingredients into butter
mixture. Mix in bananas. Add remaining dry ingredients and beat until
just combined. Pour batter evenly into prepared pan. Bake 40 to 45
minutes or until toothpick inserted in center of cake comes out clean.
Let cake cool completely in pan on wire rack. For frosting, in a
medium bowl, beat together cream cheese and vanilla extract. Reduce
speed to low and gradually add in powdered sugar. Spread frosting over
cake as desired and sprinkle with toasted walnuts. Yield: 12 servings