This yummy frosting will not melt at room temperature. Also makes a great dip for fresh fruits.
1 eight-oz package of cream cheese, softened
1/2 C white sugar
1 tsp vanilla
1/2 tsp almond extract*
2 C heavy cream
Combine first four ingredients in a stand up mixer. Change to whisk attachment. Mix on medium speed until smooth. Slowly add cream. Stop and scrape sides and bottom frequently. Continue whipping until frosting can hold a stiff peak.
*You can use any flavor. Lemon is good. Or skip and just let the vanilla carry the flavor.
Sunday, May 26, 2013
Surprise Cupcakes
1 pkg chocolate cake mix
paper muffin-tin liners
1 pkg 8 oz cream cheese
1/3 C sugar
dash salt
1 C chocolate chips
frosting (optional)
Prepare cake mix according to directions. Place paper liners in muffin tin. Fill each 2/3 full with batter. Beat softened cream cheese and sugar together, then mix in salt and egg. Add chocolate chips and stir well. Drop one rounded teaspoonful of cheese ixture into batter in each muffing cup. Bake at 375 degrees for 25 minutes or until done. Cool and frost if desired. Store in refrigerator and serve cold.
paper muffin-tin liners
1 pkg 8 oz cream cheese
1/3 C sugar
dash salt
1 C chocolate chips
frosting (optional)
Prepare cake mix according to directions. Place paper liners in muffin tin. Fill each 2/3 full with batter. Beat softened cream cheese and sugar together, then mix in salt and egg. Add chocolate chips and stir well. Drop one rounded teaspoonful of cheese ixture into batter in each muffing cup. Bake at 375 degrees for 25 minutes or until done. Cool and frost if desired. Store in refrigerator and serve cold.
Chocolate Zucchini Cake
1/2 C butter
1/2 C oil
1 3/4 C sugar
2 eggs
1/2 C sour cream
1 tsp vanilla
2 1/2 C flour
4 TB cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp baking soda
2 C zucchini, shredded or finely chopped
chocolate chips
Mix together the butter, oil, and sugar Add eggs and mix well. Add sour cream and vanilla. Then add flour, cocoa, salt, baking powder, and zucchini. Put in greased 9 x 13" pan. Sprinkle a layer of chocolate chips over the top and bake at 325 degrees for 50-60 minutes.
*One half of the fat can be replaced with applesauce
1/2 C oil
1 3/4 C sugar
2 eggs
1/2 C sour cream
1 tsp vanilla
2 1/2 C flour
4 TB cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp baking soda
2 C zucchini, shredded or finely chopped
chocolate chips
Mix together the butter, oil, and sugar Add eggs and mix well. Add sour cream and vanilla. Then add flour, cocoa, salt, baking powder, and zucchini. Put in greased 9 x 13" pan. Sprinkle a layer of chocolate chips over the top and bake at 325 degrees for 50-60 minutes.
*One half of the fat can be replaced with applesauce
Zucchini Vegetable Bake
4-6 large carrots, peeled, sliced in rounds
1/2 C onion, finely chopped
4-6 small zucchini, sliced in rounds (about 3 cups)
1 C sliced fresh mushrooms
1/2 C chicken broth
1/4 cube butter
salt and pepper
1/2 C grated swiss or jack cheese
Par boil carrots and onion until carrots are almost tender, don't overcook. Place carrots, onion and squash in casserole dish. Add chicken broth, seasonings and top with butter. Cover and bake 20 minutes at 350 degrees or microwave for 5-7 minutes. Top with cheese and bake 2 minutes more (uncovered) until cheese melts.
1/2 C onion, finely chopped
4-6 small zucchini, sliced in rounds (about 3 cups)
1 C sliced fresh mushrooms
1/2 C chicken broth
1/4 cube butter
salt and pepper
1/2 C grated swiss or jack cheese
Par boil carrots and onion until carrots are almost tender, don't overcook. Place carrots, onion and squash in casserole dish. Add chicken broth, seasonings and top with butter. Cover and bake 20 minutes at 350 degrees or microwave for 5-7 minutes. Top with cheese and bake 2 minutes more (uncovered) until cheese melts.
Orange Rolls
1 package refrigerator biscuits
1/2 C sugar
1/2 C butter
1 grated orange rind
Melt butter, sugar, and orange rind. Pour mixture over biscuits that have been put in a bread pan. Bake about 10 minutes at 450 degrees.
1/2 C sugar
1/2 C butter
1 grated orange rind
Melt butter, sugar, and orange rind. Pour mixture over biscuits that have been put in a bread pan. Bake about 10 minutes at 450 degrees.
Swiss Chicken Cutlets
5 whole chicken breasts, split, skinned, and boned
2 eggs, beaten
1 C fine dry bread crumbs (it may take more)
1/4 C cooking oil
3 TB butter
1/4 C flour
1/2 tsp salt
1/8 tsp pepper
2-1/2 C milk
1 C Swiss or jack cheese, grated
Avocado slices & tomato wedges (optional)
Place each chicken breast between wax paper and pound to 1/4" thick, salt and dip into eggs and bread crumbs. In skillet, heat 2 TB oil. Brown chicken cutlets a few at a time for 2 minutes on each side. Add more oil as needed. In a saucepan, melt butter, blend flour, 1/2 tsp salt and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Pour half of sauce in bottom of a 9 x 13" pan. Arrange cutlets atop then cover with rest of sauce. (At this point this dish can be chilled overnight if desired.) Or, immediately cover and bake at 350 degrees for 30 minutes. (If dish has been chilled overnight, you will need to bake it for about 50 minutes.) Then sprinkle with cheese and top with avocado adn tomato wedges if desired. Bake 2 minutes more until cheese melts.
2 eggs, beaten
1 C fine dry bread crumbs (it may take more)
1/4 C cooking oil
3 TB butter
1/4 C flour
1/2 tsp salt
1/8 tsp pepper
2-1/2 C milk
1 C Swiss or jack cheese, grated
Avocado slices & tomato wedges (optional)
Place each chicken breast between wax paper and pound to 1/4" thick, salt and dip into eggs and bread crumbs. In skillet, heat 2 TB oil. Brown chicken cutlets a few at a time for 2 minutes on each side. Add more oil as needed. In a saucepan, melt butter, blend flour, 1/2 tsp salt and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Pour half of sauce in bottom of a 9 x 13" pan. Arrange cutlets atop then cover with rest of sauce. (At this point this dish can be chilled overnight if desired.) Or, immediately cover and bake at 350 degrees for 30 minutes. (If dish has been chilled overnight, you will need to bake it for about 50 minutes.) Then sprinkle with cheese and top with avocado adn tomato wedges if desired. Bake 2 minutes more until cheese melts.
Macaroni and Cheese
1-1/2 C elbow macaroni
3 TB butter or margarine
2 C milk
1/2 tsp salt
dash of pepper
1/2 C minced onion (optional)
OR 2 TB dried minced onion
2 C cheddar cheese, shredded
Cook macaroni in boiling, salted water until tender; drain. Melt butter, blend in flour, add milk. Cook and stir until thick. Add salt, pepper, onion, and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into casserole. Bake at 350 for about 45 minutes or microwave for 7-10 minutes. Serves 6.
3 TB butter or margarine
2 C milk
1/2 tsp salt
dash of pepper
1/2 C minced onion (optional)
OR 2 TB dried minced onion
2 C cheddar cheese, shredded
Cook macaroni in boiling, salted water until tender; drain. Melt butter, blend in flour, add milk. Cook and stir until thick. Add salt, pepper, onion, and cheese; stir until cheese is melted. Mix sauce with macaroni. Turn into casserole. Bake at 350 for about 45 minutes or microwave for 7-10 minutes. Serves 6.
Dutch Almond Cookies
2 C butter
2 C sugar
4 C flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 C sour cream
1/2 C almonds, sliced
Cream together butter and sugar. Sift together dry ingredients, then add alternately with sour cream to creamed mixture. Stir in almonds, mixing well. Shape into rolls 2-1/2 to 3" round. Wrap in wax paper and chill overnight. When ready for baking, slice 1/4" thick, place on cookie sheet and bake at 375-400 degrees for about 8-12 minutes or until light brown.
2 C sugar
4 C flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 C sour cream
1/2 C almonds, sliced
Cream together butter and sugar. Sift together dry ingredients, then add alternately with sour cream to creamed mixture. Stir in almonds, mixing well. Shape into rolls 2-1/2 to 3" round. Wrap in wax paper and chill overnight. When ready for baking, slice 1/4" thick, place on cookie sheet and bake at 375-400 degrees for about 8-12 minutes or until light brown.
Rocky Road Brownies
1 C melted margarine/butter
1/3 C cocoa
2 C sugar
4 eggs
1 1/2 C flour
pinch of salt
1 tsp vanilla
1 C nuts, chopped (optional)
Mix fist 3 ingredients together. Then add eggs, beating well after each egg. Add remaining ingredients and mix well . Pour into greased 9 x 13" pan. Bake at 350 degrees for 25 minutes. Remove from oven and cover with miniature marshmallows. Put back in oven and bake 5 minutes more. Cool and ice with 1/4 cup meled margarine (butter), 2 1/2 cups powdered sugar, 1/4 cup cocoa, 1 tsp vanilla, dash of salt and milk to thin to correct consistency. Keep in refrigerator over night and the flavors will blend better. (This seldom happens around our house. We eat it right away.)
*You can use a brownie mix, but they will be a bit crumbly.
1/3 C cocoa
2 C sugar
4 eggs
1 1/2 C flour
pinch of salt
1 tsp vanilla
1 C nuts, chopped (optional)
Mix fist 3 ingredients together. Then add eggs, beating well after each egg. Add remaining ingredients and mix well . Pour into greased 9 x 13" pan. Bake at 350 degrees for 25 minutes. Remove from oven and cover with miniature marshmallows. Put back in oven and bake 5 minutes more. Cool and ice with 1/4 cup meled margarine (butter), 2 1/2 cups powdered sugar, 1/4 cup cocoa, 1 tsp vanilla, dash of salt and milk to thin to correct consistency. Keep in refrigerator over night and the flavors will blend better. (This seldom happens around our house. We eat it right away.)
*You can use a brownie mix, but they will be a bit crumbly.
Subscribe to:
Posts (Atom)