May 2009


4German Chocolate Cheesecake
Ingredients:
1 package (18-1/4 ounces) German Chocolate cake mix
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecansDIRECTIONS:
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings.

Source: PriscillaBakes

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3Greek Salad

Ingredients:
2 medium red onions, sliced
2 cucumbers, cut into chunks
1 1/2 tomatoes, cut into chunks
3 cups parsley, chopped
3 cans olives
2 (4 oz.) pkg. feta cheese, crumbled
DRESSING:
1 1/2 cups lemon juice
1/2 cup olive oil
1 1/4 tsp. salt
1/2 tsp. pepper
DIRECTIONS:

Combine red onions, cucumbers, tomatoes, parsley, olives, and feta cheese. Mix well. Mix dressing ingredients together. Pour over salad and mix together until salad is coated in dressing.

Source: PriscillaBakes

2

Kidney Bean Sloppy Joes
Ingredients:
1/2 pound ground beef
2 tablespoons chopped onion
3/4 cup ketchup
1/4 cup water
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 can of dark red kidney beans, drained
6 hamburger buns, split
DIRECTIONS:
In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, water, Worcestershire sauce, chili powder, pepper, cayenne, and kidney beans. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness. Top each hamburger bun with mixture.
Source: PriscillaBakes

5Chocolate Chip And Toffee Cookie Pizza
Ingredients:
1 tube (18 ounces) chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 cups cold half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 cup toffee bitsDIRECTIONS:
Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 13-16 minutes or until center is set and cookie is lightly browned. Cool for 5 minutes; gently run a flexible metal spatula under crust to loosen. Cool completely. In a small bowl, beat cream cheese and sugar until blended. Spread over crust. In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture; sprinkle with toffee. Refrigerate until serving. Yield: 14-16 slices.

Source: PriscillaBakes

img_0317French Toast Dressed Up

Ingredients:
6 slices bread
8 eggs
1/2 cup milk
3 tbsp. vanilla
1 tbsp. cinnamon
Maple syrup
DIRECTIONS:
Mix eggs. Add milk, vanilla, and cinnamon. Coat bread very well with egg mixture. Place in buttered pan. Cook on stove flipping once. Top the side of the bread you won’t flip again with butter and cinnamon. Keep warm. Pour syrup over.

Whatever egg mixture I have left I like to use to make eggs with the French Toast.

Source: PriscillaBakes

img_0507

Baked Mushroom Chicken
Ingredients:
4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
DIRECTIONS:
Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken. Bake, uncovered, at 375° for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear. Yield: 4 servings.
Source: PriscillaBakes

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Classic Crunchy Chocolate Chip Cookie With Brownie Mix
Ingredients:
1/2 cup salted butter
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 tsp. vanila extract
3/4 tsp salt
1 tbsp. white vinegar
2 large eggs
1 tsp. baking soda
2 cups unbleached all-purpose flour
1 – 1/4 cup brownie mix, dry (staright from the box)
2 cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar. Beat in the eggs, then the baking soda and flour. Stir in the brownie mix and chips. Drop the dough by a small tablespoonful onto baking sheets. Bake for 10-12 minutes. Remove from the oven and transfer to a rack to cool.
Source: PriscillaBakes

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