1/2 c butter, melted
2 c graham crackers crumbs (32 squares), divided
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
12 oz. chocolate chips
14 oz. sweetened condensed milk
1 tbs butter
1 tsp vanilla
Let cookie dough sit out for at least 10 minutes to soften.
Mix together melted butter with 1.5 c graham crackers crumbs and 3/4 c toffee bits. Pour mixture into greased 9 x 13 pan and press evenly until mixture covers bottom of pan. Refrigerate around 15 minutes.
In a 2 quart saucepan, heat milk, chocolate chips and 1 tbs butter over medium heat. Stir frequently until all the chips are melted and mixture is smooth. Remove from heat and stir in vanilla extract. Spread mixture over graham cracker crumb crust.
In another mixing bowl, break up cookie dough and stir in remaining graham cracker crumbs until blended. Crumble mixture as evenly as possible over chocolate layer, and sprinkle remaining toffee bits on top.
Bake at 350 for 25-35 minutes or until golden brown. Cool completely before cutting (if you can resist it!).
From Bakefrostrepeat.com
Wednesday, December 23, 2015
Friday, November 27, 2015
Best Chocolate Cake
1 box devil's food cake mix
1 small box instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs, beaten
1/2 c milk
1 tsp vanilla
2 c mini chocolate chips
Preheat oven to 350. Spray baking dish with non-stick spray. In a very large bowl, mix together everything except the chocolate chips. Batter will be thick. Then stir in the chocolate chips. Pour batter into cake pan of choice (2 9" rounds work great). Follow baking guidelines on box, check on it every 5 minutes. Usually takes about 45 minutes.
From Kevin & Amanda
1 small box instant chocolate pudding mix
1 c sour cream
1 c vegetable oil
4 eggs, beaten
1/2 c milk
1 tsp vanilla
2 c mini chocolate chips
Preheat oven to 350. Spray baking dish with non-stick spray. In a very large bowl, mix together everything except the chocolate chips. Batter will be thick. Then stir in the chocolate chips. Pour batter into cake pan of choice (2 9" rounds work great). Follow baking guidelines on box, check on it every 5 minutes. Usually takes about 45 minutes.
From Kevin & Amanda
Chocolate and Peanut Butter Cake
Cake:
2 c sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
Cream:
2 c whipping cream
1 10 oz. package peanut butter chips
Glaze:
3 Tbs butter
3 Tbs cocoa powder
1/4 tsp vanilla
3 Tbs water
1 c powdered sugar
Heat oven to 350. Grease and flour two 9-inch round pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into pans, bake 30-35 minutes. Cool 10 minutes, remove to wire racks. Cool completely.
Heat 1/2 c cream and peanut butter chips over low heat, stirring constantly, until smooth. Cool to room temperature.
Beat remaining whipping cream until stiff. Stir 1/3 c into peanut butter mixture. Fold in remainder
Spread half (or less) of the peanut butter cream between the cake layers, the remainder on top. Refrigerate for 30 minutes.
Melt butter in saucepan. Add cocoa and water, stirring until thickened. Remove from heat. Gradually add powdered sugar. Whisk until smooth. Add vanilla. Drizzle glaze over refrigerated cake. Store cake covered in refrigerator.
From Grouprecipes.com
2 c sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
Cream:
2 c whipping cream
1 10 oz. package peanut butter chips
Glaze:
3 Tbs butter
3 Tbs cocoa powder
1/4 tsp vanilla
3 Tbs water
1 c powdered sugar
Heat oven to 350. Grease and flour two 9-inch round pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into pans, bake 30-35 minutes. Cool 10 minutes, remove to wire racks. Cool completely.
Heat 1/2 c cream and peanut butter chips over low heat, stirring constantly, until smooth. Cool to room temperature.
Beat remaining whipping cream until stiff. Stir 1/3 c into peanut butter mixture. Fold in remainder
Spread half (or less) of the peanut butter cream between the cake layers, the remainder on top. Refrigerate for 30 minutes.
Melt butter in saucepan. Add cocoa and water, stirring until thickened. Remove from heat. Gradually add powdered sugar. Whisk until smooth. Add vanilla. Drizzle glaze over refrigerated cake. Store cake covered in refrigerator.
From Grouprecipes.com
Wednesday, November 25, 2015
Apple Crisp
8 c sliced apples
2 tsp cinnamon
4 tbs soft butter
2/3 c sugar
Mix above ingredients together and spread evenly in a sprayed 9 x 13 pan
Mix the following together with a fork or pastry blender:
1 c flour
1 c quick oats
1 c brown sugar
1/4 tsp baking soda
1/8 tsp salt
1/2 c oil
Sprinkle this mixture evenly over apple mixture. Bake at 350 for 45 minutes
*You can use cannery apples for this, just rehydrate the apples. Use half a cup of boiling water for every one cup of dehydrated apples. Let stand 5-10 minutes. The apples will be liquidy, but will taste fine!
From Christina Atkinson
2 tsp cinnamon
4 tbs soft butter
2/3 c sugar
Mix above ingredients together and spread evenly in a sprayed 9 x 13 pan
Mix the following together with a fork or pastry blender:
1 c flour
1 c quick oats
1 c brown sugar
1/4 tsp baking soda
1/8 tsp salt
1/2 c oil
Sprinkle this mixture evenly over apple mixture. Bake at 350 for 45 minutes
*You can use cannery apples for this, just rehydrate the apples. Use half a cup of boiling water for every one cup of dehydrated apples. Let stand 5-10 minutes. The apples will be liquidy, but will taste fine!
From Christina Atkinson
Monday, November 16, 2015
Lasagna Soup
2 tsp olive oil
1 lb sausage (I like to use sweet Italian)
3 c chopped onion
4 garlic cloves, minced
2 tsp oregano
1/2 tsp crushed red pepper flakes
2 Tbs tomato paste
28 oz. diced tomatoes
2 bay leaves
6 c chicken broth
8 oz. mini farfale pasta
1/2 c chopped fresh basil (or a heaping Tbs dried basil)
8 oz. ricotta cheese
1/2 c shredded Parmesan cheese
1/4 tsp salt
a few cracks of black pepper
Heat olive oil in a large pot over medium heat. Add sausage, breaking into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened (about 6 minutes). Add garlic, oregano, and red pepper flakes (and basil, if using DRIED basil). Cook for about 1 minute. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add the dry pasta in the last 13 or so minutes of cooking. Right before serving, stir in fresh basil, and season to taste with salt and pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a generous dollop of the ricotta mixture in each soup bowl and then pour soup over it. Allow to melt for a bit, stir, and ENJOY!
From Our Best Bites
1 lb sausage (I like to use sweet Italian)
3 c chopped onion
4 garlic cloves, minced
2 tsp oregano
1/2 tsp crushed red pepper flakes
2 Tbs tomato paste
28 oz. diced tomatoes
2 bay leaves
6 c chicken broth
8 oz. mini farfale pasta
1/2 c chopped fresh basil (or a heaping Tbs dried basil)
8 oz. ricotta cheese
1/2 c shredded Parmesan cheese
1/4 tsp salt
a few cracks of black pepper
Heat olive oil in a large pot over medium heat. Add sausage, breaking into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened (about 6 minutes). Add garlic, oregano, and red pepper flakes (and basil, if using DRIED basil). Cook for about 1 minute. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add the dry pasta in the last 13 or so minutes of cooking. Right before serving, stir in fresh basil, and season to taste with salt and pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a generous dollop of the ricotta mixture in each soup bowl and then pour soup over it. Allow to melt for a bit, stir, and ENJOY!
From Our Best Bites
Oven Fajitas
1 Tbs chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 Tbs corn starch
2 small (or 1 large) onion
3 bell peppers (feel free to get colorful ones-- it will be so pretty!)
1 lb meat-- chicken or steak will do (I prefer steak. Always.)
2 Tbs vegetable oil
1 medium lime
8 (6-inch) tortillas
1/2 c sour cream
cilantro
Preheat oven to 400 degrees, and mix all seasonings in a bowl and set aside. Cut onions and peppers and meat into thin strips (1/4 to 1/2 inch for vegetables, thinner for meat) and place in a casserole pan. Sprinkle seasonings over everything, and drizzle with vegetable oil. Use your hands to toss ingredients until everything is well coated in oil and seasonings. Bake for 35-40 minutes, stirring halfway through. Squeeze juice from lime over top of meat and vegetables and serve on tortillas with sour cream and cilantro (and cheese and tomato!).
From Budget Bytes
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 Tbs corn starch
2 small (or 1 large) onion
3 bell peppers (feel free to get colorful ones-- it will be so pretty!)
1 lb meat-- chicken or steak will do (I prefer steak. Always.)
2 Tbs vegetable oil
1 medium lime
8 (6-inch) tortillas
1/2 c sour cream
cilantro
Preheat oven to 400 degrees, and mix all seasonings in a bowl and set aside. Cut onions and peppers and meat into thin strips (1/4 to 1/2 inch for vegetables, thinner for meat) and place in a casserole pan. Sprinkle seasonings over everything, and drizzle with vegetable oil. Use your hands to toss ingredients until everything is well coated in oil and seasonings. Bake for 35-40 minutes, stirring halfway through. Squeeze juice from lime over top of meat and vegetables and serve on tortillas with sour cream and cilantro (and cheese and tomato!).
From Budget Bytes
Sunday, August 2, 2015
Spinach Artichoke Dip
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with chips or breadsticks.
From Sarah Cramer
1 1/2 cups thawed, chopped frozen artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with chips or breadsticks.
From Sarah Cramer
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