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Kitchen Queens

Kitchen Queens meet once a month to share recipes, eat a great meal, and most of all to enjoy a girls night out with friends!

Monday, February 8, 2010

Peanut Butter Frosting

Paula Deen recipe. Makes 6 cups.



1 1/4 cups butter, softened
1 cup creamy peanut butter
1/4 cup heavy whipping cream
5 cups confectioners' sugar
1 teaspoon vanilla extract


In a large bowl, beat butter and peanut butter at medium-high speed with an electric mixer until fluffy. Add cream, beating until combined. Gradually add confectioners sugar, beating until smooth. Beat in vanilla.

Old Fashioned Chocolate Cake with Peanut Butter Frosting

Paula Deen recipe. Makes 1 10-inch cake.



1 cup hot water
3 (1 oz) squares semisweet chocolate, chopped
2 1/4 cups all-purpose flour
2 1/2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups whole buttermilk
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
peanut butter frosting (see recipe)


Preheat oven to 350. Spray 2 (10-inch) round cake pans with nonstick baking spray with flour.

In a small bowl, combine hot water and chocolate. Let stand for 10 minutes, stirring occasionally, until chocolate is melted and smooth.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla; beat at medium-low speed with an electric mixer until smooth.

With mixer running, add melted chocolate mixture, beating until combined. Pour batter evenly into prepared pans, and bake for 23-27 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Spread peanut butter frosting evenly in between layers and on top and sides of cake.

Breakfast Casserole



1 lb sausage
6 slices white bread
2 cups shredded cheddar cheese
6 eggs
2 cups of 2% milk
1 tsp salt
1/8 tsp pepper
1 tsp dry mustard


Cook, crumble and drain sausage. Cube bread and place in bottom of dish, sprayed with nonstick cooking spray. Whip eggs, milk, salt, pepper and mustard; beat well. Layer bread, sausage, cheese and egg mixture. Prepare and refrigerate for 8 hours. Bake for 45 minutes at 350.

Overnight Cinnamon Pecan Coffee Cake

Recipe from Southern Living. Makes 8-10 servings.



3/4 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp salt
1 cup sour cream
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp ground cinnamon


Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13 x 9-inch pan.

Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover batter with plastic wrap, and chill 8-18 hours.

Preheat oven to 350. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

Praline Pull-Apart Bread

Recipe from Southern Living. Makes 12 servings.



1 cup granulated sugar
4 tsp ground cinnamon, divided
1 (2 lb) package frozen bread roll dough
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar


Stir together granulated sugar and 3 tsp cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.

Preheat oven to 325. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp cinnamon. Pour mixture over dough. Place pan on an aluminum foil lined baking sheet.

Bake at 325 for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

Chocolate Chip Cheesecake

Recipe from Nestle. Makes 12-14 servings.



Crust:
1 1/2 cups (about 15) crushed chocolate sandwich cookies
2 tablespoons butter or margarine, melted
2 cups (12 oz package) Nestle Toll House semi-sweet chocolate mini morsels, divided

Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup Nestle Carnation Evaporated milk
1/2 cup sour cream


Crust: Combine cookie crumbs and butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

Filling: Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30-40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until form. Remove side of springform pan.

Peanutty Gooey Bars

Recipe from Nestle. Makes 2 dozen bars.



Crust:
2 cups chocolate graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1/3 cup granulated sugar

Topping:
1 2/3 cups (11 oz package) Nestle Toll House peanut butter & milk chocolate morsels, divided
1 can (14 oz) Nestle Carnation sweetened condensed milk
1 teaspoon vanilla extract
1 cup coarsely chopped peanuts


Preheat oven to 350.

Crust: Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.

Topping: Microwave 1 cup morsels, sweetened condensed milk and vanilla extract in medium, uncovered, microwave safe bowl on high for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring until morsels are melted. Pour evenly over crust. Top with nuts and remaining morsels.

Bake for 20-25 minutes or until edges are bubbly. Cool completely in pan on wire rack. Cut into bars.

Layers of Love Chocolate Brownies

Recipe from Nestle. Makes 16 brownies.



3/4 cup all-purpose flour
3/4 cup Nestle Toll House baking cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut into pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup Nestle Toll House premier white morsels
1/2 cup caramel ice cream topping
3/4 cup Nestle Toll House semi-sweet chocolate morsels


Preheat oven to 350. Grease 8-inch square baking pan.

Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

Bake 30-35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Rocky Road Bars

Recipe from Nestle. Makes 2 1/2 dozen bars.



2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup granulated sugar
6 tablespoons (3/4 stick) butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts


Preheat oven to 375. Grease 13 x 9-inch baking pan.

Microwave 1 cup morsels in medium, uncovered, microwave safe bowl on high power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour and baking powder in small bowl.

Beat sugar, butter and vanilla in large mixer bowl until crumbly. Beat in eggs. Add melted chocolate; beat until smooth. Gradually beat in flour mixture. Spread batter into prepared baking pan.

Bake for 16-20 minutes or until wooden pick inserted in center comes out slightly sticky. Remove from oven; sprinkle immediately with marshmallows, nuts, and remaining morsels. Return to oven for 2 minutes or just until marshmallows begin to melt. Cool in pan on wire rack for 20-30 minutes. Cut into bars with wet knife. Serve warm.

Easy Double Chocolate Chip Brownies

Recipe from Nestle. Makes 2 dozen brownies.



2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts


Preheat oven to 350. Grease 13 x 9-inch baking pan.

Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

Bake for 18-22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

No-Bake Chocolate Peanut Butter Bars

Recipe from Nestle. Makes 5 dozen bars.



2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 oz package) Nestle Toll House semi-sweet chocolate mini morsels, divided


Grease 13 x 9-inch baking pan.

Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.

Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Milk Chocolate Florentine Cookies

Recipe from Nestle. Makes 3 1/2 dozen cookies.



2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups (11.5 oz package) Nestle Toll House milk chocolate morsels


Preheat oven to 375. Line baking sheets with foil.

Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.

Bake for 6-8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies.

Microwave morsels in medium, uncovered, microwave safe bowl on medium high power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.

Chunky Chocolate Chip Peanut Butter Cookies

Recipe from Nestle. Makes 3 dozen cookies.



1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels
1/2 cup coarsely chopped peanuts


Preheat oven to 375.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts.

Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake for 7-10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Saturday, February 6, 2010

Jumbo 3-Chip Cookies

Recipe from Nestle. Makes 2 dozen cookies.



4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1 cup (6 oz) Nestle Toll House semi-sweet chocolate morsels
1 cup (6 oz) Nestle Toll House milk chocolate morsels
1/2 cup Nestle Toll House premier white morsels
1 cup chopped nuts


Preheat oven to 375.

Combine flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheets.

Bake for 12-14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Mini Chip Snowball Cookies

Recipe from Nestle. Makes 5 dozen cookies.



1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12 oz package) Nestle Toll House semi-sweet chocolate mini morsels
1/2 cup finely chopped nuts
powdered sugar


Preheat oven to 375.

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoonfuls of dough into 1 1/4 inch balls. Place on ungreased baking sheets.

Bake for 10-12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Original Nestle Toll House Chocolate Chip Cookies

Recipe from Nestle. Makes 5 dozen cookies.



2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels
1 cup chopped nuts


Preheat oven to 375.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Mama's Pound Cake

Recipe from Paula Deen.



1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 350.

With a mixer, cream butter and shorteniing together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Chocolate Eclair Cake

Recipe from Allrecipes.



1 lb box graham crackers
2 boxes instant vanilla pudding
3 1/2 cups milk
1 container Cool Whip


Butter bottom of 13 x 9 inch pan. Line with 1 layer of graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in Cool Whip; pour 1/2 of mixture over crackers. Place second layer of crackers over pudding. Pour remaining pudding over this. Cover with crackers. Refrigerate 2 hours.

Icing:
6 Tbsp cocoa powder
2 tbsp oil
2 tsp white karo syrup
2 tsp vanilla
3 Tbsp soft butter
1 1/2 cup confectioners' sugar
3 Tbsp milk


Beat together and spread on cake. Refrigerate 24 hours.

Chunky Vegetable Soup

Recipe from Southern Living. Makes 35 cups.



2 lb ground chuck
1 small sweet onion, chopped
1 tsp salt
1/2 tsp pepper
3 (14 oz) cans low-sodium beef broth
3 (29 oz) cans mixed vegetables with potatoes, rinsed and drained
3 (14 1/2 oz) cans diced new potatoes, rinsed and drained
1 (15 oz) can sweet peas with mushrooms and pearl onions, rinsed and drained
2 (26 oz) jars tomato, herbs, and spices pasta sauce
1 (14 1/2 oz) can diced tomatoes with sweet onion


Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.

Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Cream Cheese Pound Cake

Recipe from Southern Living. Makes 12 servings.



1 1/2 cups butter, softened
1 (8 oz) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 tsp salt
1 Tbsp vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt; gradually add butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 300 for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack.

Peanut Butter Snowballs

Recipe from Southern Living. Makes 5 dozen.



1 cup butter, softened
2/3 cup granulated sugar
2/3 cup chunky peanut butter
2 1/2 cups all-purpose flour
1/4 tsp salt
3/4 cup powdered sugar, sifted


Beat softened butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Stir in chunky peanut butter until blended.

Combine flour and salt; gradually add to peanut butter mixture, beating until well blended.

Roll dough into 60 (1 inch) balls; place 1 inch apart on parchment paper lined baking sheets.

Bake at 350 for 12-15 minutes. Cool on baking sheets on wire racks 5 minutes. Roll warm cookies in powdered sugar.

Sugarplum Thumbprints

Recipe from Southern Living. Makes 4 dozen.



1 cup butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
2/3 cup ready to spread cream cheese frosting
gumdrops
colored edible glitter
powdered sugar


Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and vanilla, beating well. Add flour and salt, mixing until well combined. Cover and chill 30 minutes.

Roll dough into 48 balls, and place on parchment paper lined baking sheets. Press thumb in center of each cookie.

Bake at 350 for 10-12 minutes or until lightly browned on edges. Cool completely on wire racks.

Dollop cream cheese frosting into cookie indentions; top each cookie with a gumdrop. Sprinkle with edible glitter, and dust with powdered sugar.

Cream Cheese Bacon Crescents

Recipe from Kraft. Makes 32 crescents.



1 tub (8 oz) Philadelphia Chive & Onion Cream Cheese Spread
3 slices bacon, cooked and crumbled
2 cans (8 oz each) refrigerated crescent dinner rolls


Preheat oven to 375. Mix cream cheese spread and bacon in small bowl until well blended.

Separate each can of dough into 8 triangles. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.

Bake 12-15 minutes or until golden brown. Serve warm.

*These can be prepared several hours ahead of time. Prepare and place on baking sheet. Wrap well with plastic wrap and refrigerate until ready to bake.

Cheese and Ham Spirals

Recipe from Kraft. Makes 24 spirals.



1 egg
1 sheet frozen puff pastry, thawed
1/4 cup Kraft 100% Grated Parmesan Cheese, divided
1/4 tsp ground red pepper (cayenne)
8 slices shaved smoked or brown sugar ham


Preheat oven to 400. Beat egg and 1 Tbsp water with wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.

Sprinkle 3 Tbsp of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.

Roll in jelly-roll fashion to make a 14-inch log. Cut into 24 equal slices. Place, cut side down, on parchment covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp cheese.

Bake 12-14 minutes or until golden brown. Serve warm or at room temperature.

Jello Pastel Cookies

Recipe from Kraft. Makes 5 dozen cookies.



3 1/2 cups flour
1 tsp baking powder
1 1/2 cups (3 sticks) butter or margarine, softened
1 cup sugar
2 pkg (4 serving size each) Jello Strawberry or Lime Gelatin, divided
1 egg
1 tsp vanilla


Preheat oven to 400. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 package of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.

Shape dough into 1-inch balls. Place cookies 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle lightly with remaining package of dry gelatin.

Bake 8-10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.

Secret Center Cookie Cups

Recipe from Pillsbury. Makes 36 cookies.



1 roll (16.5 oz) refrigerated peanut butter cookies
36 miniature bars milk chocolate covered peanut, caramel nougat candy
36 miniature paper or foil baking cups
3/4 cup chocolate ready to spread frosting


Heat oven to 375. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cups; place cups 1 inch apart on ungreased cookie sheets.

Bake 8-12 minutes or until golden brown. Centers of cookies will sink slightly. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

Top with frosting (just a dallop).

Friday, February 5, 2010

Chunky Pecan Bars

Recipe from Paula Deen. Makes 2 dozen bars.



1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter
3 large eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups semisweet chocolate chunks
1 1/2 cups chopped pecans


Preheat oven to 350. Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a small bowl, combine flour and sugar. Using a pastry blender, cut in butter until mixture is crumbly. Press into prepared pan. Bake for 15 minutes.

In a medium bowl, whisk together eggs, sugar, syrup, melted butter, and vanilla. Stir in chocolate and pecans. Pour over crust. Bake for 25 minutes. Let cool for 10 minutes on a wire rack. Cut into bars. Store in refrigerator.

Praline Cookies

Recipe from Paula Deen. Makes 3 1/2 dozen cookies.



1/2 cup butter, softened
2 1/2 cups firmly packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
1/2 cup heavy whipping cream
1 cup confectioners' sugar


In a large bowl, beat butter and 1 1/2 cups brown sugar at medium speed with an electric mixer until creamy. Add egg and vanilla; beat well.

In a large bowl, combine flour, baking powder, and salt; gradually add to butter mixture, beating well. Cover, and chill dough for about 1 hour.

Preheat oven to 350. Spray baking sheets with nonstick cooking spray.

Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten cookies slightly with fingers. Sprinkle each cookie with pecans. Bake for 10 minutes, or until edges are lightly brown. Let cool on pans for 10 minutes. Remove from pans, and cool completely on wire racks.

In a small bowl, combine remaining 1 cup brown sugar and cream in a small saucepan. Cook over medium-high heat until sugar dissolves and mixture boils; stirring constantly. Remove from heat; beat in confectioners' sugar until smooth. Drizzle over cookies.

Red, White, and Blue Trifle

This is perfect for a Fourth of July cookout! Recipe from Paula Deen. Serves 12.



1 (16 oz) container frozen nondairy whipped topping, thawed
1 (8 oz) package cream cheese, softened
1 (7 oz) jar marshmallow creme
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 cup confectioners' sugar
4 cups sliced fresh strawberries
1 (18 oz) jar strawberry jelly, melted and cooled slightly, divided
4 cups fresh blueberries
1 prepared angel food cake, cut into 1-inch cubes
Garnish: fresh strawberries, blueberries


In a large bowl, combine whipped topping, cream cheese, marshmallow creme, lemon zest, and lemon juice. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners sugar, beating until combined.

In a medium bowl, combine strawberries with half of jelly.

In a separate bowl, combine blueberries with remaining half of jelly.

To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake cubes, and strawberries in jelly. Garnish with reserved cream mixture, strawberries and blueberries.

Banana Pudding

Recipe from Paula Deen. Serves 12 to 14.



1 (14 oz) can sweetened condensed milk
1 2/3 cups cold water
1 (3.4 oz) box French vanilla-flavored instant pudding mix
1 (12 oz) container frozen nondairy whipped topping, thawed
1 (11 oz) box vanilla wafers
8 medium ripe bananas, sliced
Garnish: whipped topping, vanilla wafers


In a large bowl, combine condensed milk, water, and pudding. Beat at medium speed with an electric mixer until smooth; chill for 5 minutes. Fold in whipped topping.

In a serving dish, pour just enough pudding mixture to cover the bottom. Place a layer of vanilla wafers over pudding, followed by half of bananas. Repeat procedure with remaining ingredients, beginning and ending with pudding mixture. Garnish with whipped topping and vanilla wafers, if desired. Serve immediately.

Brownie Candy Cups

Another recipe from Bakerella.



1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reese's cups unwrapped
1 box Reynolds 2-inch aluminum foil mini cups for muffins


Preheat oven to 350.

Place 30 foil liners on baking sheet.

Combine brownie mix, contents from fudge packet in mix, eggs, water, and oil.

Stir with spoon until well blended.

Fill each liner with 2 tablespoons of batter.

Bake at 350 for 10 minutes and remove from oven.

Push 1 Reese's in center of each brownie cupcake until even with surface of the batter.

Bake 5-7 minutes longer.

Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Candy Cup Graduation Caps

This comes from one of my favorite baking sites, Bakerella. These are perfect for a graduation party or would make a perfect gift for the graduate!



square individually wrapped chocolate (Godiva)
Reese's miniature peanut butter cups
chocolate candy coating for melting
Airheads Extreme Rainbow (tassle)
lollipop sticks
styrofoam
wax paper


Place Reese's in freezer before unwrapping. It will make it easier to remove the wrapper and keep the sides pretty.

After you unwrap Reese's, place all the cups on a sheet of wax paper and let them get back to room temperature. Dip the end of your lollipop stick in some melted candy coating and carefully insert into the candy cups. If they are too cold, the cups will split apart. Just insert the sticks about halfway and let dry.

Draw a thin line of candy coating on top of square chocolate with a toothpick and glue on a short piece of the Airhead.

When the tops are dry, glue them on the candy cups using some more of the candy coating and insert into a styrofoam block to finish drying.

Bev's Famous Meatloaf

Recipe from Southern Living. Makes 10 servings.



2 lb. lean ground beef
1 lb. ground pork sausage
18 saltine crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp worcestershire sauce
1 tsp yellow mustard
1/2 cup firmly packed brown sugar, divided
1/2 cup ketchup


Preheat oven to 350. Combine first 8 ingredients and 1/4 cup brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11 x 7-inch baking dish, and shape mixture into a 10 x 5-inch loaf.

Bake at 350 for 1 hour. Remove from oven, and drain. Stir together ketchup and remaining 1/4 cup brown sugar; pour over meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160. Remove from oven; let stand 20 minutes. Remove from baking dish before serving.

Buttermilk Fried Chicken

What Southern kitchen can go without fried chicken?! This recipe comes from Southern Living and makes 4 servings.



1 (3 3/4 lb) cut up whole chicken
3 cups buttermilk
2 tsp salt
2 tsp pepper
2 cups all-purpose flour
vegetable oil


Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8-12 hours. Drain chicken, discarding buttermilk.

Preheat oven to 350. Combine salt and pepper; sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large zip-top plastic freezer bag. Place 2 pieces of chicken in bag; seal bag, and shake to coat. Remove chicken. Repeat procedure with remaining chicken.

Pour oil to depth of 1/4 inch in a large skillet. Fry chicken pieces, in 2 batches, in hot oil over medium-high heat 5-6 minutes on each side or until browned. Place chicken on a wire rack in a jelly roll pan.

Bake at 350 for 30 minutes or until done.

Oatmeal, Chocolate Chip, and Pecan Cookies

From Southern Living Healthy Living. Makes 3 dozen cookies.



1/4 cup chopped pecans
1 1/4 cups all-purpose flour
1 cup uncooked regular oats
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/3 cup butter, softened
1 1/2 tsp vanilla extract
1 large egg
1/3 cup semisweet chocolate mini-morsels
parchment paper


Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant.

Whisk together flour and next 4 ingredients. Beat sugars and butter at medium speed with an electric mixer until well blended. Add vanilla and egg, beating until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in toasted pecans and mini-morsels.

Drop dough by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets.

Bake at 350 for 12 minutes or until edges of cookies are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely.

Chocolate Fudge Pie

This recipe comes from the Healthy Living section of Southern Living. Makes 10 servings.



1/2 (15 oz) package refrigerated piecrusts
6 oz unsweetened chocolate baking squares, chopped
1 (14 oz) can fat-free sweetened condensed milk
1 (8 oz) container fat-free frozen whipped topping, thawed


Preheat oven to 425. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Bake at 425 for 8 minutes. Remove weights and foil, and bake 5-7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).

Meanwhile, microwave chocolate in a large microwave safe bowl at High 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.

Cover and chill 4-8 hours. Spread remaining whipped topping over pie; garnish, if desired.

Salted Caramel Buttercream

Southern Living recipe. Makes 3 cups.



1/2 cup butter, softened
1/4 tsp kosher salt
caramels
1 (3 oz) package cream cheese, softened
2 tsp vanilla extract
1 (16 oz) package powdered sugar
3 Tbsp milk


Add kosher salt to melted butter.

Add to cream cheese and vanilla extract with an electric mixer until creamy.

Gradually add powdered sugar alternately with 3 Tbsp milk, beating at low speed until blended and smooth after each addition.

Melt 15 caramels with 1 Tbsp milk in a small microwave safe bowl at High 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)

Salted Caramel Chocolate Cupcakes

Southern Living recipe. Makes 6 dozen miniature cupcakes.



1/2 cup butter, softened
1/2 (8 oz) package cream cheese, softened
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
8 oz chopped semisweet chocolate
1/4 cup whipping cream
2 Tbsp whipping cream
sea salt flakes
caramels


Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded teaspoonfuls into lightly greased miniature muffin pans.

Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Microwave 8 oz chopped semisweet chocolate and 1/4 cup whipping cream in a microwave safe bowl at High 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Spread Salted Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.

Double Shot Latte Buttercream

Southern Living Recipe. Makes 3 cups.



1/2 cup butter, softened
1 1/2 Tbsp instant espresso
1 (3 oz) package cream cheese, softened
2 tsp vanilla extract
1 (16 oz) package powdered sugar
3/4 Tbsp milk


Beat butter with instant espresso.

Beat with cream cheese and vanilla extract at medium speed with an electric mixer until creamy.

Gradually add powdered sugar alternately with 3 Tbsp milk, beating at low speed until blended and smooth after each addition.

If desired, beat in remaining 1 Tbsp milk, 1 tsp at a time, until desired consistency.

Mocha Latte Cupcakes

Recipe from Southern Living. Makes 6 1/2 dozen miniature cupcakes.



1 (12 oz) package dark chocolate morsels
1/2 cup butter, softened
1/2 (8 oz) package cream cheese, softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
Double Shot Latte Buttercream


Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended.

Microwave 1 (12 oz) package dark chocolate morsels 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Stir melted chocolate into batter. Batter will be very thick.

Bake 11-13 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely. Spread with Double Shot Latte Buttercream.

Orange Buttercream

Recipe from Southern Living. Makes 3 cups.



1/2 cup butter, softened
1 (3 oz) package cream cheese, softened
1 Tbsp orange zest
1 (16 oz) package powdered sugar
2 Tbsp milk
2 Tbsp fresh orange juice
red food coloring
yellow food coloring


Beat first 3 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar alternately with 2 Tbsp fresh orange juice with 1 Tbsp milk, beating at low speed until blended and smooth after each addition.

Beat in remaining 1 Tbsp milk, 1 tsp at a time, until desired consistency.

Beat in 1 drop red food coloring and 1 drop yellow food coloring until blended.

Fresh Citrus Cupcakes with Orange Buttercream

Another cupcake recipe from Southern Living! Yield: 6 dozen miniature cupcakes



1/2 cup butter, softened
1/2 (8 oz) package cream cheese, softened
2 cups sugar
4 large eggs
1 Tbsp orange zest
2 Tbsp fresh orange juice
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
Orange buttercream


Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in orange zest and orange juice.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with orange buttercream.

Vanilla Buttercream

This recipe comes from Southern Living. Yield: 3 cups



1/2 cup butter, softened
1 (3 oz) package cream cheese, softened
2 tsp vanilla extract
1 (16 oz) package powdered sugar
3-4 Tbsp milk


Beat first 3 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar alternately with 3 Tbsp milk, beating at low speed until blended and smooth after each addition.

If desired, beat in remaining 1 Tbsp milk, 1 tsp at a time, until desired consistency.

Bite Size Sour Cream Pound Cake Cupcakes

This recipe comes from Southern Living, one of my favorite magazines! This will make 6 dozen miniature cupcakes.




1/2 cup butter, softened
1/2 (8 oz) package cream cheese, softened
2 cups sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream


Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

Bake at 350 for 13-15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream. (I use vanilla buttercream with this cupcake.)

Thursday, February 4, 2010

Chicken and Dumplings

Both of these recipes come from Southern Living.



Classic Chicken and Dumplings


1 (3/4 lb) whole chicken
1/2 tsp garlic powder
1/2 tsp dried thyme
2 1/2 tsp salt, divided
3/4 tsp pepper, divided
1 tsp chicken bouillon granules
3 cups self-rising flour
1/2 tsp poultry seasoning
1/3 cup shortening
2 tsp bacon drippings (2 tsp butter plus 1/4 tsp salt may be substituted)
1 cup milk


Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.

Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp salt and 1/4 tsp pepper to broth. Return to a simmer.

Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8 inch thickness; cut into 1 inch pieces.

Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes.


Easy Chicken and Dumplings


1 (32 oz) container low sodium chicken broth
3 cups shredded cooked chicken
1 (10 3/4 oz) can reduced fat cream of chicken soup
1/4 tsp poultry seasoning
1 (10.2 oz) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced


Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to a medium-high; return to a low boil.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.

Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15-20 minutes, stirring occasionally to prevent dumplings from sticking.

Pizza Dip



1 (8 oz) package cream cheese, softened
1 (14 oz) jar pizza sauce
1/4 pound pepperoni sausage, diced
2 cups shredded mozarella cheese


Preheat oven to 400. Spray bottom of 9-inch pie plate with non-stick spray.

Spread cream cheese on bottom of pie plate, and spread the pizza sauce over the cream cheese. Sprinkle with pepperoni and top with mozzarella.

Bake 20-25 minutes.

S'more Dip



1 1/2 cup semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup marshmallow creme
1 box graham cracker honey sticks


In small microwaveable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.

Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.

Serve immediately with graham sticks for dipping.

S'more Cupcakes

This recipe comes from the Bakerella website. Enjoy!



1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half
graham cracker crumb topping (recipe included)


Graham cracker crumb topping:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted


Preheat oven to 350. In a bowl, mix flour, sugar, baking powder, and baking soda together with a wire whisk. Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other. Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined. Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping. Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface. Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case.

*When you take cupcakes out of oven, use toothpick to separate any of the cake from the edge of the pan while they are still warm.