Green Eyed Monster Cookies

Green Eyed Monster Cookies 

1 box of vanilla cake mix
1/3 cup oil
2 eggs
green food dye...
frosting


Mix till blended add food dye. Preheat oven to 375 degrees. I use a melon ball sized scoop and bake them on parchment paper. Bake 7 to 9 minutes. Cool

Pipe a round portion of your favorite frosting on the top and then a little black frosting (I made mine) but you can buy tubes of the black at the store and I recommend that if you don't have black dye at home.

Pumpkin Truffles

 

PUMPKIN TRUFFLES

1/2 cup white chocolate chips

1/2 cup canned pumpkin puree

1 1/3cup crushed graham crackers, plus extra for garnish

2 ounce cream cheese

1/2 cup powdered sugar

almond bark melting chocolate

 

 

Cover a large cookie sheet with parchment paper. Set aside.

 

In a microwave safe bowl, microwave white chocolate chips for 30 seconds and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.

Add melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to food processor. Pulse until a dough forms. Chill dough for 3 hours, or until it is easy to roll into balls (dough will still be sticky).

 

Roll dough into 1 inch balls and place onto prepared cookie sheet. Chill balls in freezer for overnight.

 

In a microwave safe bowl, microwave Almond bark follow directions on the package stir.

 

Dip balls into melted dark chocolate using toothpicks or a fork. Return to cookie sheet and sprinkle tops with crushed graham crackers for garnish if desired.

 

Let truffles harden on counter for 1 hour or in refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator.

 

 

found original recipe on Dixiecrystals.com I changed it a bit but stayed pretty true to the recipe.

 

Cheesy Pepperoni Wraps

Cheesy Pepperoni Eggroll Roll ups
All you need is:
String Cheese
Pepperoni
and Eggroll Wrappers ...

Take a sheet of eggroll wrapper and place 3 pieces of pepperoni on it a unwrapped string cheese and then 2 pepperoni's on the top then roll like an egg roll. You could totally do this with won ton wrappers as well but cut the string cheese into 4 and use 1 or 2 pepperoni's and make your own mini pizza bites.

I deep fried mine I think that is the easiest way to make them but hey if you try baking let me know how that works for you...

hint keep a wet paper towel next to you to do the final fold so that corner will adhere to the main part of the wrap so it will stay that way when cooking.

Serve with Marinara or your favorite dip. Ranch was our choice of dipping sauce today! Hope football is awesome for you today!!!

A wedding bouquet for a wonderful friend

Now time to work on the veil for her and she will have an amazing day with added hand made items to make her and her fiancés day all the more special! I love you dear friend you know who you are and I am glad we found the gown and we were able to finish your bouquet!

Raspberry Butter Cream, Vanilla Creme Filling & Chocolate Cupcakes...AMAZING!!!!

Chocolate Cupcakes

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda...
1/4 tsp salt
1/2 cup 1 stick butter softened
1 cup sugar
2 large eggs
1/4 cup plain sour cream or yogurt

Cream butter sugar and sour cream together add eggs then add the dry ingredients. Line cupcakes

Preheat oven to 325 degrees

Bake aprox 19 minutes

Raspberry Butter Cream

1 cup softened butter
1 cup raspberry puree (put through strainer so you get no seeds) I made this by using my mini food processor
1 tsp vanilla
2 pounds of powdered sugar

 Vanilla Cream Filling
1/2 cup milk
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/2 teaspoon vanilla

(I doubled this)

In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.

In a mixing bowl, cream shortening and granulated sugar about 4 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 7 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved and add vanilla . If in doubt, whip more. It gets to look like thicked whipped cream and is amazing!!!

Turkey Bacon & Cheese Pinwheels

 

Turkey Bacon & Cheese Pinwheels
I saw on pintrest one that I make my own dough but I have a confession, I am working on using yeast but not very good at it... I will probably make that next week. It also had ham and when I pinned the recip...e I got the side eye from several of my friends were like what???? Ham??? I just don't like ham that is all so I changed it to a smoked turkey.

Also, I used crescent rolls with that cute little dough boy to make these....

Super simple
Crescent Rolls (the bigger can)
7 pieces of crispy bacon (or buy the crumbled bacon in the salad dressing aisle)
8 Pieces Smoked Turkey Breast
1 1/2 cups to 2 cups Shredded Cheese

Preheat oven to 350 Degrees.

Unroll your crescent rolls and roll them out a little thinner so you make all the little pre cut lines go away.

Then lay out the smoked turkey to cover the majority of it. Sprinkle with chopped pre-cooked bacon. (I always bake my bacon in the over on parchment at 350 degrees for 10 min then flip it and let it cook for 7 to 10 minutes more). Then add Cheese about 1 1/2 cups to 2 cups. I use the jack and cheddar mix.

Then roll it up like you would cinnamon rolls and cut it about an inch and half for each roll on a cookie sheet so you can see the spiral facing up and bake 15 to 17 minutes.

Then of course Enjoy!!!! Great for game day!!!!

Zucchini Brownies

 

 

Zucchini Brownies

1 3/4 cup flour
1/3 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt

 3 cups zucchini, shredded
1 egg
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt (I used sour cream, I didn't have any yogurt)
1/2 cup oil
1 tsp. vanilla extract
1 1/2cups semisweet or milk chocolate chips
1/2 cups nuts, chopped (optional)

Instructions

Preheat oven to 350*.

Combine dry ingredients (flour, baking cocoa, baking soda, salt) in a large bowl.

Stir in the shredded zucchini.

In a small bowl, combine the wet ingredients (egg, sugars, yogurt (or sour cream), oil and vanilla). Once combined, add the wet ingredients to the zucchini/flour bowl. Stir until thoroughly combined. Add have a cup of chocolate chips to the brownie batter.

 Pour batter into a GREASED 13x9-inch pan. Sprinkle the chocolate chips (and nuts if using) on top of the batter.

Bake 35-40 minutes or until a toothpick inserted at the center comes out clean.

Mini Cheese Cakes with Lemon Curd.

Mini Cheesecakes

crust

 1 cup graham crackers
3 tablespoons butter
2 tablespoons sugar

... Crush graham crackers, then mix in sugar and melted butter. Mix until everything looks moist then line 18 cupcake pans with cupcake liners and put the graham cracker mixture in the bottom. I use a glass to compact the graham cracker mixture to make a crust on the bottom of the lined pan

cheese cake filling

3 bricks of cream cheese (softened)
3/4 of a granulated sugar
1 tsp vanilla
3 eggs

Blend the cream cheese and granulated sugar well, then add vanilla. Add each egg separately and let it blend completely before adding the next egg. Once this is thoroughly blended place evenly into the lined cupcake pan.

Bake at 325 for 25 to 30 minutes.

I then put some of my lemon curd I have the recipe below. Then baked them for 4 minutes longer. I let them cool in the fridge for 2 hours in the cupcake tins and the took them out and they easily come out of the wrappers.

I wish I had some whipping cream as I would have made some whipped cream for the top if I had. Fresh strawberries or raspberries could be a great replacement for the top of these little guys and they are quite tasty.

 

Lemon Curd

6 tbls butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 1/2 tsp grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

Carrot Cake Minis (cuppy cakes)

 

Carrot Cake

 

Carrot Cake

2½ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 lb. (6-7 medium) carrots, peeled
1½ cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1½ vegetable oil

Preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt; set aside.
In a food processor fitted with a shredding disk, shred the carrots. Transfer the carrots to the bowl with the dry ingredients and set aside. In mixer add sugars and wet ingredients. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
Divide the batter evenly among muffin pan cups. Bake 20 to 24 minutes or until toothpick inserted into center of cupcakes comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.

 

 

Cream Cheese Frosting

 

1 Brick Cream Cheese
2 Cubes Butter
1.5 pounds Powdered Sugar
1 tsp Vanilla
... 1 tsp Wonder Flavor ( This is optional)

Cream the Cream Cheese and butter. Add Vanilla and Wonder flavor while still mixing slowly add the powdered sugar.

 

Pineapple Filling 

 3 Tablespoons Cornstarch
1/2 cup and 1 Tablespoon Sugar
Mix well in pan then add:

... 1 Can Crushed Pineapple with the juice and mix well
Turn on medium heat

Add 3 Tablespoons butter

Stir with, whisk until not cloudy and that the mixture is the desired consistency. Take off heat place in bowl in fridge until cool and use in cupcakes or filling for the layers of a cake.

 

 

 

 



Chocolate Chip Cookies

 

Chocolate Chip Cookies

 

 

1 Cup Butter, Softened

1 Cup White Sugar

1 Cup Packed Light Brown Sugar

2 Eggs

2 Teaspoons Vanilla Extract

3 Cups All-Purpose Flour

1 Teaspoon Baking Soda

2 Teaspoons Hot Water

2 Cups Semisweet Chocolate Chips

1 Cup Chopped Walnuts (optional)

 

Preheat Oven to 350 degrees

Cream together the butter, white sugar, and brown sugar. Beat in the eggs, then stir in the vanilla. Dissolve baking soda in hot water. Stir in flour, chocolate chips, and nuts. Use a medium cookie scoop that I use so that I have uniform sized cookies and use parchment paper to bake the cookies on the cookie sheet.

 

Bake aprox 10 minutes in the preheated oven, until edges are lightly browned 

 

I try not to leave cookies on the hot pan as they continue to bake as they sit on the cookie sheet.       

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

 

 1 box white cake mix (mix as directions on box state)

1 tsp cinnamon

1 tsp cream of tartar

 

Bake as directed on the box

 

 

Snicker Doodle Frosting

 

 1 brick of cream cheese softened
1 Cube of Butter
1 and a half pounds of powder sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp wonder flavor (McNess)

 

Mix in mixer until light and fluffy! I like to let it set a little bit before I place in the piping bag to pipe onto cupcakes

 

Snickerdoodle Cookies  

 

1/2 cup butter (1 stick), softened
... 1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
 2 tablespoons granulated sugar
1 teaspoon cinnamon

 In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

  In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

  Pour the dry ingredients into the wet ingredients and mix well.

 Preheat oven to 350 degrees while you let the dough rest for
30 minutes in the refrigerator.

  In a small bowl, combine the sugar with the cinnamon for the
topping.

 Take about Inch and a half ball of the dough . Roll this dough in the

 cinnamon/sugar mixture and set on a non stick cookie sheet or parchment

lined cookie sheet which is what I prefer. Repeat

for the remaining cookies.

7. Bake the cookies for 8 to 10 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.

 

to make the cookies for the cookies cut them down to about half this size so they don't overwhelm the cupcakes.

 

Most of all Enjoy!!!

 

Key Lime Cupcakes

 

 

KEY LIME CUPCAKES

 

 

2 1/2 cups all-purpose flour

2 teaspoons baking powder

2 sticks (1 cup) unsalted butter, soft

1 1/2 cups Granulated Sugar

8 egg yolks, at room temperature

2 teaspoons vanilla extract

1/2 teaspoon salt

3 tablespoons lime zest, no white bitter pith

Optional: 2 drops green food color

1/8 cup lime juice

1/2 cup buttermilk, at room temperature

Lime glaze

3 tablespoons lime juice

1 cup Powdered Sugar

Frosting

1 1/2 packages (12 ounces total) cream cheese, softened

1 tablespoon lime zest, no white bitter pith

3 1/2 cups Powdered Sugar

1 tablespoon lime juice

 

1. Preheat oven to 350°F.
2. Sift together flour and baking powder and set aside. Place 24 cupcake baking cups in a muffin tin and set aside.
3. Cream butter until light and fluffy. Add sugar and mix until very creamy. Add one egg yolk at a time waiting for the previous added yolk to be fully incorporated. Scrape bowl often and mix until light and fluffy.
4. Add vanilla extract, salt and lime zest. Add food color if using.
5. Add 1/3 of dry ingredients and mix until just combined. Scrape well and mix briefly. Add lime juice and mix until combined, scrape well and mix briefly.
6. Repeat with another 1/3 of flour and add buttermilk scraping well in between. Add remaining flour and mix until just combined. Do not overmix.
7. Fill paper cups 3/4 full and place in oven, bake until center of cupcakes spring back when lightly pressed with a finger, about 22-23 minutes. Some cupcake pans are smaller and others are larger so time may vary.
8. While baking prepare moistening syrup by whisking lime juice and powdered sugar until smooth. Cover and set aside.
9. Prepare frosting by mixing cream cheese on very low speed. Sift powdered sugar and add one cup while mixing on low speed. When well blended add another third of powdered sugar and mix well. Add remaining powdered sugar followed by lime juice. At this stage frosting is creamy and soft, if a firmer frosting is desired add 1/2 cup more powdered sugar. Set aside.
10. Drizzle or brush lime glaze onto cupcakes - they can still be hot at this time.
11. Once cupcakes are completely cold, fill a pastry bag fitted with a medium plain tip with cream cheese frosting and pipe in a circular fashion on surface of cupcakes, alternatively spread frosting on cupcake using a spatula.
12. Sprinkle with lime zest.

Found this recipe on Dixie Crystals website.

 



 

 

 

 

Shrimp Ceviche
I like to make quite a bit at one time so I can share.

1/2 Pound Bay Shrimp
...

5 Roma Tomatos Chopped
1/2 a cucumber chopped deseeded first
1 Jalapeno deseeded and chopped
1/4 cup of chopped cilantro
1/2 to 3/4 cup of Salsa (I uses the salsa I made in the earlier post)

 A big squeeze of Lime!!!

 

Enjoy!!!

 

Black & White Cookies

 

Black & White Cookies

 

1 Cup Butter

1 1/4 Granulated Sugar

2 Eggs

1/2 Cocoa Powder

2 1/4 Cup Flour

1/4 tsp Salt

1 tsp Baking Powder

1 1/2 Cups Semi Sweet Chocolate Chips

 

White Chocolate for dipping.

 

Preheat Oven 350 Degrees.

 

Cream Butter Sugar and Eggs, then add Cocoa, Baking Powder, Flour and Salt. Mix thoroughly then slowly add the chocolate chips. Roll into 1 1/2 inch balls or use your favorite cookie scoop. I like to use parchment paper on my cookie sheets.  

Bake for 12 to 14 minutes then remove from cookie sheet and let cool on a cooling rack.

Then melt white chocolate and dip cookies half way in the melted chocolate then place on a  cookie sheet line with waxed paper. Put them in the fridge to cool.

 

The most important part Enjoy!!!!      

Peanut Butter Chocolate Chip Cookies

 

Peanut Butter Chocolate Chip

1 Cup Salted Butter                                                1 tsp Vanilla

1 Cup Crunchy Peanut Butter                                1 tsp Baking Powder

1 Cup Sugar                                             1 tsp Baking Soda

1 Cup Brown Sugar                                 2 ½ Cups Flour

2 Eggs                                                     1 Bag Chocolate Chips

Cream with mixer butter, peanut butter, and sugar. Add eggs, vanilla,

baking powder, and baking soda and blend with mixer. I hand mix the flour

 until blend until totally mixed add chocolate chips. I use a cookie scoop

 or you can roll into 1 inch balls.

Preheat Oven to 375 bake 7 to 9 minutes



 

Tortellini Bake

 

Tortellini Bake

1 bag of frozen cheese filled tortellini
1 jar of alfredo sauce
1/2 jar of marinara sauce
1/2 cup shredded mozzarella
... 1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Boil Tortellini as packaging directs, drain and put back into pan. Pour jar of alfredo sauce and the marinara sauce into pan with tortellini mix thoroughly then pour into a casserole dish. Sprinkle with mozzarella and parmesan cheese on the top. Throw in the oven for 15 to 20 minutes. To get it golden brown on the top turn on the broiler and let it get golden brown at the end. and it is ready to serve. Quite yummy, tasty and so easy.

If you have people that really like to eat, I would suggest doubling this recipe because it was perfect for 2 with a little left over (hubby can eat). I will be making this again it was so simple. Thank you Chris for giving me this recipe...I think she found this on pintrest.

Lemon Drop Cookies

 

 

Lemon Drop Cookies

 

 

... 2 1/4 cups all purpose flour
1/2 tsp Salt
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 cup butter
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1/2 tsp lemon extract
1/2 tsp vanilla extract
3/4 cup lemon curd (recipe below)
Preheat oven to 350°.
Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes.
Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.
Sprinkle the edges to the cookies with powdered sugar.(optional)

Lemon Curd

6 tbls butter softened
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 1/2 tsp grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.

 

 

These are some tasty little tart cookies. I have to say its like little mini pies and you can't eat just one! Think I might just have to eat another!!!! Enjoy!

 



4th of July Cuppy Cakes

 

Red, White, & Blue Cupcakes 

 

Super easy to do and they are a fun little surprise!!!! Just divide your white cake batter into 3 Equal parts. Dye on bowl blue, One Red and leave the last one white. Then Layer blue on the bottom, white in the middle and red on the top! Make a nummy butter cream frosting add some sprinkles and look like you slave in your kitchen making working hours and you will be the hit of the 4th of July BBQ!!!


Enjoy,

Pamila

Resturant style Salsa

 

Pam's Salsa

 

 

2 Habanero Peppers
2 Jalepeno Peppers
2 Anaheim Peppers
2 heaping tablespoons of Chopped Garlic
A Bundle of Cilantro
10 Roma Tomatoes cut in half
A Bundle (8 to 10) Green Onions diced
1 Small Can of Tomato Paste

I like to sauté the peppers after deseeding them and slicing them into thin pieces and I finish them in the pan with the garlic. Then put them into a food processor, chop them into itty bitty pieces then start to throw in the tomatoes, followed by the cilantro and then the Tomato paste. Add seasonings to taste i.e. salt, pepper seasoning salt whatever you prefer... at the end add the green onions

This gives you a warm salsa but not overly hot. Setting over night really blends the flavors but you can serve right away.

 

 

Great for any Mexican Meal, Snack or Appetizer.

 

Enjoy,

 

Pamila

 

 

  

 

Meatloaf "Cupcakes", Garlic Mashed Potato "Frosting" and Bacon Sprinkles

Meatloaf Cupcakes, Mashed Potato Frosting with Bacon Sprinkles

 

Bacon

I bake my bacon on a cookie sheet and parchment paper to start off with, at 375 degrees 10 minutes on one side then flip 10 minutes on the other side. Cool and drain the bacon grease on a very fancy paper towel is my preference the dice it up. Or you can buy pre-crumbled bacon in the salad dressing aisle of your store

 

Meatloaf

 I do a small amount for just my hubby and I but can totally be doubled no problem

 

1 pound lean ground beef (chopped meat I have learned from my NY friend)

1 whole egg

1 egg yolk

1/2 cup of quick oats (oatmeal)

1/2 cup tomato paste 

half a chopped medium onion

1 tsp garlic powder

 

Mix everything up I prefer to do this with my hands until completely mixed then make into cupcake sized balls to place into the cupcake pan that is sprayed with non stick spray.

 

Topping for Meatloaf

1/4 cup tomato paste

2  Tablespoons dijon mustard

3 tbls brown sugar

 

Mix completely and the put this on top of each of your meatloaf cupcakes.

 

Place in 350 degree oven for 25 to 30 minutes.

 

When done take out of oven and make a quick swipe around each little cupcake with a knife then take out about 10 minutes later and place on a plate.

 

Mashed Potatoes   

 

Make your standard mashed potatoes heck if you want to use instant mashed potatoes you can but they have to be the thickness of frosting. Then pipe your mashed potatoes onto your cupcake meat loafs sprinkle with bacon and serve with whatever side you choose.

 

Makes a simple meal look fancy!

 

Enjoy!!!!

Lunch Lady Brownies with Coconut Pecan Frosting

 

Lunch Lady Brownies

 

Preheat oven to 350 degrees

grease and flour 9x13 Pan

1 cup butter melted

2 cups sugar

1/2 cocoa powder

Mix all of that together in your mixer until throughly mixed then add

2 cups flour

4 eggs

4 tsp vanilla

Pour into prepared (greased & floured) cake pan you will need to spread as this is very thick bake for 20-25 minutes while baking prepare frosting

 

Frosting Recipe

 

1/2 cup softened butter

1/2 cup milk

1/3 cocoa powder

3 cups of powdered sugar

After brownies have cooled for about 10 minutes spread frosting on top with a rubber spatula let cool and then cut and enjoy!!!!   

 

Once that is cooled add the room temperature Coconut Pecan Frosting!!!! 

 

Coconut Pecan Frosting

 



    1 Cup Evaporated Milk
        1 Cup White Sugar
        1/2 Cup Butter
        3 Egg Yolks Beaten
        1 tsp vanilla Extract
        1 Cup chopped Pecans
        1 Cup flaked Coconut 

 

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut and beat the    stuffin's out of the frosting until it thickens.  If using on a cake spread while warm.

 

German Chocolate Cupcakes with Coconut Pecan Frosting

German Chocolate Cupcakes with Coconut Pecan Frosting

 

 

      4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)

      1/2 cup water

      2 cups flour

      1 teaspoon baking soda

      1/2 teaspoon salt

      1/2 pound butter, room temperature

      1 teaspoon pure vanilla extract

      1 1/2 cups granulated sugar

      1/2 cup brown sugar

      4 eggs, separated

      1 cup buttermilk

 

Directions

Preheat the oven to 350 degrees F.

In a microwave safe bowl, add the chocolate and water and heat in a microwave until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
Pour the batter evenly into 2 (9-inch) cake pans or 24 cupcakes. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes.

  

 

Coconut Pecan Frosting

                                                   

        1 Cup Evaporated Milk
        1 Cup White Sugar
        1/2 Cup Butter
        3 Egg Yolks Beaten
        1 tsp vanilla Extract
        1 Cup chopped Pecans
        1 Cup flaked Coconut 

Directions

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut and beat the stuffin's out of the frosting until it thickens.  If using on a cake spread while warm.

 

 

BLT Roll Ups

 

BLT ROLL UPS

 

 

 

1 brick softened cream cheese
3 to 4 Tablespoons Mayo
Tomato Diced
Bacon Crumbled
Deseeded Cucumber diced
Romaine Lettuce
Finely Shredded Cheddar or Jack Cheese
Tortillas or Sandwich Roll ups ( I have used both and they work either way)

Great for just a yummy snack around the house, a potluck or watching a game. This is a family favorite. You mix the cream cheese mayo tomato and bacon together. Spread on to the tortilla then sprinkle the cucumber, romaine and cheese and roll it up. Make all of them then slice them about an inch and a half to 2 inches each and enjoy. I recommend letting them set about 20 minutes if you can before cutting them it works better when cutting them but you don't have to.   

 



Chocolate Chip Cream Cheese Cookies

 

 

Chocolate Chip Cheese Cake Cookies

 

                                     •4 cups all-purpose flour

                                     •1/2 teaspoon salt

                                     •1 teaspoon baking powder

                                     •1 teaspoon baking soda

                                     •1 1/4 Butter

                                     •2 cup sugar

                                     •2 eggs

                                     •3 ounces cream cheese

                                     •2 teaspoon vanilla

                                     •3 cups chocolate chips

 

Preheat oven to 350.

 

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

 

Line cookie sheet with parchment paper. Drop dough by the spoonful onto sheet, at least 1 inch apart. (I use a cookie scoop)

 

Bake 10 to 12 minutes or until golden brown around edges.

I found a recipe on Pintrest and changed it up to make it my own. I am one that tends to double recipes because I have a lot of taste testers who stop by to taste my creations. I must have enough to share.  

Cards just for fun

Cards for Cancer Survivors that go with the quilts made by Piece Makers

Hopefully this gives some inspiration to people to make cards and know it can be easy it is just one piece of paper at a time.