HOT FUDGE PIE



































 1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp cocoa powder
1 tsp salt
1/2 c all purpose flour

How to make it ;

Preheat oven to 350 degrees.
Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.
Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than "gooey".

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BROWN SUGAR MEAT LOAF
























 ½ cup brown sugar...
½ cup ketchup
1½ pounds meatloaf mix (equal parts ground beef, ground veal and ground lamb, although all ground beef will work fine too)
2 eggs, beaten
¾ cup milk
½ cup chopped onion
¾ cup bread crumbs

How to make it :

Preheat oven to 375.
Pour the brown sugar into a 9x5 loaf pan and press it into the bottom. Spread the ketchup on top of the sugar.
Mix all remaining ingredients together and press into the loaf pan on top of the ketchup.
Bake for one hour. Remove from oven and pour juices into a bowl. Discard juice and let meatloaf rest for 10 minutes.
Invert loaf onto a platter or cutting board, slice it up and serve

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Coconut Cake with Raspberry Filling







































Cake Ingredients:
3 cups (297g) sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound (450g) powdered sugar
4 egg yolks, well beaten *Beat until well combined, about 1 minute
1 cup coconut milk
1 teaspoon vanilla
1 teaspoon almond extract (or coconut)
1 cup shredded coconut
4 egg whites, well beaten

How to make it : 
Pre-heat oven to 350 degrees. Spray 2 – 9″ round cake pans with baking spray.
Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined.

Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes two 9-inch layers, or three 8-inch layers. (The original recipe link states to make it in 8″ pans, I used 9″ pans and sliced the layers in half.)

Frosting Ingredients:

1 cup Milk
3 tablespoons all-purpose flour
1 cup butter, softened
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 1/2 cups powdered sugar
Raspberry Preserves (at least 1 cup) *choose a good quality
1 1/2 cups coconut
Frosting Directions:

In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. **Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness.
Final Preparation:
Slice each layer in half. Spread a thin layer of preserves between the sliced layers*. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!
*Note, on the layers that I placed the preserves, I also added a thin layer of coconut.


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Souper Easy Crock Pot Roast and Gravy



























 Ingredients

3-4 lb pot roast
Montreal steak seasoning
1 can cream of mushroom soup
1 can golden mushroom soup
1 cup water
1 packet dry onion soup mix

Directions
 Spray the inside of your crock pot with non-stick spray. Season both sides of pot roast with Montreal steak seasoning. Place pot roast in crock pot. In a bowl combine soups, water, and onion soup mix. Pour over roast. Cover and cook on low for 8 hours.

When you are ready to serve remove roast and pull apart into big serving size chunks. Cover with foil to keep hot. Strain juices from crock pot into a pot and skim off some of the fat (or you can use a gravy fat separator), and bring to a boil. Serve this gravy over the roast and potatoes.


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Texas Roadhouse Rolls























 1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose four, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter
1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

How to make it :

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately 1/2 inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .
Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.

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Texas Roadhouse Cinnamon Honey Butter


























what you need:
2 sticks of butter, at room temperature
1 c. powdered sugar
1 c. honey
2 tsp. ground cinnamon

How to make it : 

Whip the butter so it's nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. ("Ba da ba da da. Crack that whip!") Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It's going to spread much easier at room temperature, but it's up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!


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HOMEMADE LEMON MERINGUE PIE!






















1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

How to make it :
Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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HAMBURGER STEAKS WITH ONION GRAVY




















 Ingredients:
1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt

Directions

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.

Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

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Pink Cloud Salad


























what you need;

 20 ozs crushed pineapple
3 ozs cherry (jello)
1/2 cup cold water
16 ozs cottage cheese
9 ozs cool whip
1/2 cup chopped pecans

How to make it :

In a large sauce pan mix the pineapples and cherry jello, bring to a boil,add 1/2 cup cold water
Let mixture Chill until soft set,fold in cottage cheese, cool whip&pecans
Chill until congealed firm
And then enjoy!

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