Cinnamon Bun Cake Recipe



















Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla


Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. 
Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. 
Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. 
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 
Serve warm (we like it straight out of the oven) or at room temperature.

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Pepperoni and Mozzarella Pull Apart Bread























Ingredients
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Directions
1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.
5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature

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CHOCOLATE PECAN TURTLE CLUSTERS!!! These are so easy to make and a great gift idea!!!























2 1/2 C pecans
1/2 C butter (I use salted)
1 C brown sugar
1/2 C light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 t vanilla
1 (12 ounce) package milk chocolate chips
1/2 t shortening (I use butter flavored Crisco)

1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes

2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.
3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add  1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
4. Stir in 1/2 teaspoon vanilla.

5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.

6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.


8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.

Enjoy!

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Impossible Pie














All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!

This has a coconut vanilla taste like a coconut cream pie.

Ingredients:

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
7 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg


Directions:
Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.

Grab a fork and RUN because it won’t last long!!


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OMG ONE OF THE BEST DESERTS EVER!























Ingredients:
1/2 cup butter, soft (margarine works very well)
3 teaspoons sugar
1 cup flour
1 cup pecans, coarsely chopped

Filling:
8 ounces cream cheese, soft
1 cup icing sugar
2 cups whipped cream
Topping
1 (106 g) package chocolate instant pudding, 4 serving size
1 (106 g) package instant vanilla pudding, 4 serving size
2 cups milk
1 1/2 cups whipped cream
1 chocolate bar, grated

Directions:
Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
Pour this mixture over the crust.
Combine both pudding mixes with the milk. Pour over cheese mixture.
Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
Chill for at least 4 hours before serving.


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HAWAIIAN CHEESECAKE BARS

















Ingredients:
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter

Directions:
1 – Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 – Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 – Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

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EASY STICKY CHICKEN


























3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs)
1 cup ketchup
1 cup honey
1 cup brown sugar
½ cup low sodium soy sauce
½ teaspoon garlic powder

How to make it :

Preheat oven to 350.
In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
Bring it just to a boil while stirring. Remove from heat.
Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
Place in oven, uncovered, turning chicken after 45 minutes.continue baking another 30minutes
Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.

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Secret Ingredient Meatloaf





















1 Pound Ground Meat (Beef or Turkey)
1 Egg
1 Box Stuffing Mix
1 Cup Water

How to make it
Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes.

I have made this a couple of times now, and it turns out perfect every time. I love that it doesn't require guesswork! The consistency is always perfect, and thanks to the spices in the stuffing mix, it tastes delicious. We had this last night with roasted broccoli and corn on the cob, and it was perfect!

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Peanut Butter Cup Brownies

























3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

How to make it 
Preheat oven to 350 degrees.
In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

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Corn Fritters





















Serves 4
INGREDIENTS:
1 can whole kernel corn
2 eggs 
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 shredded cheese
1 pat butter
2 tbsp oil

DIRECTIONS:
Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.

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EASY FRUIT COBBLER




















Ingredients:
* 1 stick butter
* 1 C. self rising flour
* 1 C. sugar
* 1 C. milk
* 1, 1lb. 5 oz. canned pie filling

Instructions:
* Place the stick of butter in the bottom of a 9×13 pan and put in the oven to melt as the oven preheats to 350 degrees. Whisk together the flour, sugar and milk. Once the butter is melted and the oven has preheated, pour the cobbler mixture into the pan to cover the bottom. Spoon the pie filling all over the top, DO NOT STIR, and then place back in the oven for 35-40 minutes or until golden brown on top.

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German Cucumber Salad



















Ingredients

1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 - 3/4 tsp dill
Pinch of salt

Directions
Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat.
In a bowl, combine dill and salt.
Add sour cream or yogurt and lemon juice to taste. Mix well.
Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing.


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Scalloped Potatoes




















4 C. thinly sliced potatoes
3 T. butter
3 T. flour
1 1/2 C. milk
1 tsp. salt
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)
pinch of cayenne pepper
1 C. shredded sharp cheddar cheese
paprika

How to make it :

Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat.
Whisk in the milk, salt, house seasoning and cayenne pepper.
Cook till the mixture thickens up, remove from heat and stir in the cheese.
Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish.
Pour half of the cheese mixture over the potatoes and spread around.
Repeat with remaining potatoes and cheese mixture.
Sprinkle the top with a little of the paprika.
Bake in a 350 degree oven, uncovered, for 45 minutes.

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Million Dollar Pound Cake

















3 cups sugar
1 pound butter, softened
6 eggs
4 cups flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

How to make it :
Combine sugar and butter. Cream until fluffy. Add eggs one at a time, beating well after each. Add flour to creamed mixture alternatively with milk beating well. Stir in flavorings. Pour into a well greased and floured tube pan. Bake at 300 degrees for 1 hour & 40 minutes.

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Pepper steak in a crock pot




















16 oz beef stew meat
2 each bell peppers
1 vegetable oil
3 tbsp worcestershire sauce
1 tsp garlic minced
1 can beef broth
1 can stewed tomatoes
1 season salt
1 all-purpose flour

 How to make it :
Cut up bell peppers into strips
Mix season salt with flour
Coat meat in flour and heat oil in skillet
Add meat and minced garlic and bell peppers and fry till meat is a little browned. Do not cook through.
Using a spoon with holes take out meat and peppers and move to a lined slow cooker, leaving oil in the pan.
Add stewed tomatoes with the juice and 1 can of beef broth to the oil.
Add enough flour to create a gravy while constantly stirring
Pour gravy mixture into crock pot over the meat.
Cover and cook on low for 8 hours
Serve over a bed of rice or noodles. Your choice

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Fried Pickles Recipe!

























Ingredients

Dill Pickle Chips
3/4 to 1 cup of beer
2 eggs
1 -2 cups of flour
Cholesterol free oil

Directions
Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

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Deep Chocolate Sour Cream Pound Cake























INGREDIENTS:
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup Dutch processed cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, softened
2 1/2 cups caster sugar (I used 1 3/4 cups)
4 large eggs
2 tsp vanilla
1 cup sour cream

Chocolate Glaze:
1 cup whipping cream
1 cup choc chips or 250g dark semi sweet chocolate (chopped)
Boil whipping cream, take off heat and add in chocolate.  Let it stand until melted, stir to smooth.

How to make it :

Pre-heat oven to 170dC and grease the inside of 10-inch Bundt pan, dust the pan with flour.
Stir together the flours, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Use an electric mixture, beat butter at medium speed until very creamy, about 2 mins.  Gradually beat in sugar.  Increase speed to medium high, beat mixture until light and well blended, about 4 mins.  Beat in eggs one at a time, mixing well after addition and scraping down the sides of the bowl as necessary.
In a small bow, stir the vanilla into the sour cream. At low speed, add dry ingredients to the butter mixture  in three additions, alternating with sour cream in two additions and mixing until blended.
Pour into prepared pan, bake for 65 -75 mins or until cake is done.  Cool cake in pan on wire rack for 15 mins.
Invert cake onto the rack and let cool completely.  Our glaze on cake.  Suitable to serve warm or chilled.


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CHERRY CHEESECAKE




















Ingredients

1 can cherry pie filling

1/2 cup butter

16 ounces Sour Cream

8 ounces Cream Cheese

16 ounces marshmallows

2 regular size keebler ready graham pie crusts ( save plastic as cover)

Directions
1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.

2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.

3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.

4. Pour equal amount of cheesecake into each of the ready pie crusts. Cover the pies with the plastic that came with the pie Place in fridge overnight.

5. Once pie is firm you may top with cherry pie filling or any other fruit you may want to top pie with



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