November 5, 2010 at 7:12 pm (cake, caramels, chocolate instant pudding mix, cream cheese, devil's food cake mix, nondairy whipped topping, oven, pecan halves, semisweet chocolate, vanilla wafers)
Preparation: 30 minutes
Bake: 40 minutes
Total: 1 hour 50 minutes (includes cooling)
Yield: 16 servings
1 container (8 oz) of whipped topping (without thawing)
1 package (2-layer) devils food cake mix*
1 package (3.9 oz) chocolate instant pudding
38 caramels
1 1/2 tbsp. water
6 oz cream cheese, softened
16 vanilla wafers
16 pecan halves
5 squares semisweet chocolate, divided
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Place half of the whipped topping in a bowl and set it to defrost in the refrigerator. Save the rest in the freezer. Prepare and bake cake as directed on package for preparing a 2-layer 9-inch round cake, adding pudding powder to cake mix before mixing with the liquid ingredients. Cool cakes in pan for 10 min.; invert on a rack. Remove from pans. Cool completely.
Meanwhile, heat the caramels with water in a microwaveable bowl on high for 1 1/2 min. or until soft, stirring every 45 seconds. Let cool slightly.
Beat cream cheese in large bowl with electric mixer until creamy. Add the caramel sauce and mix well. Stir in thawed whipped topping. Place 1 cake layer on a plate; spread over half the cream cheese mixture. Top with second cake layer and spread with the remaining mixture. Refrigerate until ready to serve.
Microwave frozen whipped topping with 3 squares of chocolate in a bowl suitable for such use, for 3 min. or until well blended, stirring once every minute. Cool 10 min. Meanwhile, melt the remaining chocolate squares as directed on package. Dip half of each cookie into chocolate, place them on a baking sheet covered with waxed paper and place a pecan half on top of each. Refrigerate until ready to use.
Spread whipped topping mixture over cake. Garnish with cookies. Keep refrigerated.
*Liquid ingredients needed to make the cake are not included in this list.
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November 2, 2010 at 2:15 pm (7 ingredients or less, Autumn, broiler, brown sugar, butternut squash, cream cheese, Holiday, Mexican, miniature marshmallows, oven, red pepper (cayenne), Side dish, Winter)
Preparation: 15 minutes
Bake 40 minutes
Total: 57 minutes
Yield: 12 servings
3 butternut squashes (7 lb)
1 cup water
4 ounces cream cheese, cubed
1/4 cup brown sugar
1/2 tsp. cayenne pepper
3 cups miniature marshmallows
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Preheat oven to 375 degrees.
Cut squash in half, remove the seeds. Place the halves face down in a 15x10x1-inch pan. Add water. Bake 40 minutes or until tender.
Put the pulp into a medium bowl; mash well. Add cream cheese, sugar and pepper; blend. Place in 3 quart casserole.
Preheat broiler. Cover the squash mixture with marshmallows; broil, 6 inches from source of heat, 1 to 2 min. or until golden brown. Serve immediately.
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November 1, 2010 at 4:31 pm (7 ingredients or less, cookies, cornflakes, dried cranberries, Holiday, holiday marshmallows, no-cook, peanuts, refrigerator, semisweet chocolate)
Preparation: 20 min.plus the cooling time
Yield: 24 servings
1/2 cup roasted peanuts
1 package (8 squares) semisweet chocolate
2 1/2 cups corn flakes
1/2 cup dried cranberries
24 holiday marshmallows
1. Peanuts crushed into pieces, put them aside. Cover a baking sheet with waxed paper. Melt chocolate in microwave in a large bowl as directed on package.
2. Stir in chips, cranberries and peanuts; toss gently until evenly coated with chocolate.
3. Use a spoon to distribute 24 piles cereal mixture into prepared pan on. Top each with a marshmallow. Refrigerate 1 hour or until firm.
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June 14, 2010 at 7:09 pm (all-purpose flour, butter, candy canes, cookies, cornstarch, hard peppermint candy, Holiday, milk, oven, peppermint extract, powdered sugar, red food coloring)
Prep time: 45 minutes
Chill time: 30 – 60 minutes
Bake time: 12 minutes per pan
Makes 4 dozen cookies.
Cookies:
1 C butter, softened
1/2 C powdered sugar
1/2 t peppermint extract
1 1/4 C all-purpose flour
1/2 C corn starch
Glaze:
1 1/2 C powdered sugar
2 T butter, softened
1/4 t peppermint extract
1 to 2 T milk
2 to 3 drops red food color, if desired
Candy canes or hard peppermint candy, crushed
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Combine butter, powdered sugar and 1/2 t peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).
Shape rounded teaspoonfuls of dough into 1″ balls. Place 2″ apart onto ungreased cookie sheets.
Bake in a preheated 350 degree oven for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Drizzle glaze over cooled cookies. To make glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Immediately sprinkle with crushed candy.
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April 29, 2009 at 10:25 am (7 ingredients or less, almonds, baking soda, butter, candy, chipotle chili powder, granulated sugar, light corn syrup, peanuts, pecans, stovetop, vegetable cooking spray)
Cooking spray
1 C sugar
1 C light corn syrup
1 T butter
11.5-oz container salted, dry-roasted peanuts
1 1/2 t baking soda
1 t chipotle chile powder
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1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. Combine sugar, corn syrup and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings of 1 oz each.
Variation: Substitute pecans or almonds for the peanuts if you prefer.
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March 29, 2008 at 3:41 pm (butter, cake, caramels, cream cheese, eggs, flour, graham crackers, granulated sugar, oven, pecan halves, sour cream, vanilla)
Caramel Pecan Cheesecake
Prep: 15 minutes plus refrigerating
Bake: 1 hour 5 minutes
Serves: 16
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) cream cheese, softened
1 cup sugar
5 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 caramels
32 pecan halves
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Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream, mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake at 325°F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.
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March 21, 2008 at 6:37 pm (7 ingredients or less, bittersweet chocolate, candy, heavy cream, microwave, raspberries, raspberry-flavored chocolate chips, semisweet chocolate, semisweet chocolate chips)
Chocolate Raspberry Truffle Squares
by Working Mother Magazine
64 squares
These elegant little chocolates are quicker to make than the usual truffles, because they’re cut into squares rather than shaped by hand. Serve in a gold foil candy cup.
1 cup raspberry-flavored or plain semisweet chocolate chips
12 ounces semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
Fresh raspberries
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1. Place chocolate chips in small microwave-safe bowl. Microwave uncovered for 40 seconds on high power. Stir, then microwave for 10 seconds longer and stir again. Repeat until chocolate is completely melted and smooth.
2. Pour half of melted chips into an ungreased 8-inch square disposable foil pan and spread in thin layer. Put in freezer until firm, about 3 minutes. Set remaining melted chips aside.
3. Meanwhile, combine chopped chocolate and heavy cream in medium microwave-safe bowl. Microwave uncovered for 60 seconds on high power. Stir, then microwave at 10-second intervals, stirring in between, or until cream and chocolate are combined and smooth. Pour chocolate cream mixture on top of firmed layer of chocolate, spreading evenly. Return to freezer until firm, about 20 minutes longer.
4. If reserved melted chocolate chips have firmed up too much, microwave for about 10 seconds to soften again. Quickly spread melted chips evenly over firm chocolate-cream mixture.
5. With paring knife, score through top layer of chocolate, dividing into 8 sections in each direction to make 64 squares (this will make cutting truffles easier once completely firm). Cover pan with foil and refrigerate until ready to serve.
6. Bend foil pan to pop out truffles. Cut into suares along score lines. (Truffles can be refrigerated in airtight container for up to 2 weeks or frozen for up to 2 months.) Top each with a raspberry.
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March 16, 2008 at 4:51 pm (Aldi ingredients, butter, candy, cocoa, granulated sugar, milk, peanut butter, salt, stovetop, vanilla, walnuts)
Title: Fudge
Description:
Fudge by Jim Lenz (my dad). The way we made it when we were kids.
Ingredients:
3 Cups sugar (Heaped if you want more)
3 Heaping tablespoons of Cocoa (Regular Tablespoon. Not measuring spoon). 2/3 cup.
Pinch of salt
1 1/2 cups of milk (Maybe a little more if you heap the sugar) We always used canned milk (half milk half water).
4 Tablespoons of margarine (!/2 tablespoon if you put peanut butter in.)
1 teaspoon of vanilla
Optional- Two big heaping tablespoons of peanut butter (Same as for the cocoa) or about 3/4 cup of chopped walnuts.
Directions:
(1)Combine cocoa, sugar and salt. Use a good sized pan because it will boil over (one with a handle so you can hold on to it while beating) .
(2)Stir in milk.
(3)Bring to a boil as quick as possible stirring frequently. (the quicker you melt the sugar the less likely the fudge will be sugary)
(4)Cook without stirring until it gets to 232 degrees or until a small amount forms a firm soft ball in cold water. We always used the soft ball method. You can tell when it is getting done it will cook down or you can run and ask your Mother like we did..
(5)Remove from heat; drop in butter and peanut butter if you are using it. Cool to lukewarm without stirring. You can set the pan in cold water to speed this up.
(6)Add vanilla and nuts if you are using them and beat until mixture thickens and starts to lose its gloss and then quickly pour it into a buttered pan and cut into squares.
(7)If you get in a hurry and it doesn’t harden you can put it back in the pan and cook it some more. If you have cooked it too much you might not be able to pour it out and it will be hard.
(8)If that doesn’t work you just throw it out and start over. Have fun.
(9)You will know when it is just right. You will need two glasses of water with every piece.
Number Of Servings:One
Preparation Time:Too long
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