BROWNIE REFRIGERATOR CAKE
Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
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SOUTHERN FRIED CORNBREAD
Ingredients:
2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like)
Directions:
Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.
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CHEESEY STUFFED PEPPERS
6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste
How to Make It
Preheat oven to 350°F.
Cut the tops o瑴栽 the peppers and remove all the seeds and white stu瑴栽. Simmer peppers in boiling water
for 5 minutes
Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3
minutes. Stir in ground beef. Cook the meat until it is no longer pink.
Stu瑴栽 the mixture into the hollowed-out peppers. Place stu瑴栽ed peppers onto a baking tray
Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes
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Empanada Recipe – Filipino Chicken Empanada
Ingredients:
Empanada Crust
* 300 g (2 1/2 cups) flour, plus extra for dusting
* 3 tablespoons sugar
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 65 g (1/3 cup) chilled solid vegetable shortening
* 125 g(1/2 cup) butter
* 6-7 tablespoons iced water
* 1 egg, lightly beaten
* 1 tablespoon water
Chicken Empanada Filling
* 1 tablespoon oil
* 1 tablespoon butter
* 1/2 medium onion, minced
* 3-4 cloves garlic, minced
* 450 g (1 lb) chicken breast or thigh meat, deboned and cubed
* 1 small potato, diced
* 1 small carrot, diced
* 250 ml (1 cup) water or chicken broth
* 100 g (1 cup) green peas (thawed, if frozen)
* 100 g (1/2 cup) raisins (optional)
* 2 teaspoons salt
* 1/2 teaspoon pepper
How To Make Chicken Empanada:
1). To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.
2). Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.
3). Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator.
4). To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.
5). Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.
6). Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.
7). Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl.
8). Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.
9). Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.
10). Preheat baked puffs in oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.
Note: Image may vary with the result of this recipe. Image is used for presentation purposes only.
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POPEYE'S SPICY CHICKEN
3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying
1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first
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Oatmeal Cake
Ingredients
CAKE
1 1/4 c
water, boiling
1 c
oatmeal, old fashioned, uncooked
1/2 c
butter
1 c
sugar
1 c
brown sugar, firmly packed
2
eggs
1 tsp
vanilla
1 1/2 c
all-purpose flour
1 tsp
baking soda
3/4 tsp
cinnamon
1/2 tsp
salt
1/4 tsp
nutmeg
TOPPING
1/2 c
butter
2 c
coconut
1 c
nuts (finely chopped)
1 1/2 c
brown sugar, firmly packed
8-10 Tbsp
evaporated milk
Directions Step-By-Step
1Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.
2Cream butter and sugars, add eggs. Beat well.
3Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9x13 inch pan. Bake for 30 minutes.
4For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn't burn.)
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Slow Cooked Cube Steak
Ingredients:
2-3 lbs. cube steak
flour
salt
pepper
oil
1 packet Lipton french onion soup mix
1 can cream of mushroom soup
1 can water (soup can to measure)
Instructions:
Heat a little oil or butter in a skillet. Mix flour, salt, and pepper together. Dredge steaks
in flour mixture. Transfer to hot skillet and brown on both sides. Remove to slow cooker. Mix
together the mushroom soup, water, and french onion soup mix. Pour mixture over the cube steaks.
Cover and cook on LOW for around six hours or until the steaks are falling apart tender.
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Awesome Apple Fritters
INGREDIENTS Nutrition
SERVINGS 6-8
YIELD 1 1/2 dozen
1⁄2 cup sugar
1 egg, beaten
1 cup milk
1⁄2 teaspoon vanilla
1 1⁄2 cups apples, finely chopped
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
2 cups self rising flour
vegetable oil
confectioners’ sugar (optional)
sugar, and cinnamon mixture (optional)
DIRECTIONS:
Blend sugar with beaten egg. Add milk and vanilla.
Stir in apples. Mix cinnamon and nutmeg with flour. Lightly fold in flour mixture just until blended. Do not overstir.
Drop by small spoonfuls into hot oil on low to medium heat. Fry until light brown on both sides.
Place on paper towels.
If desired, sprinkle with confectioners’ sugar or a mixture of half sugar and half cinnamon while hot.
Skin may be left on chopped apples.
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Lazy Day Oatmeal Cake
Ingredients:
Servings: 9
1 cup uncooked rolled oats ( instant or regular, I used rolled oats)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
TOPPING-
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)
Directions
In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9×9″ pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Watch carefully.
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Old Fashioned Banana Pudding
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)
Meringue:
4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 375°F. Line the bottom of a 9x9-inch pan with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl, and mix well. Set aside.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don't scorch the pudding. Remove from heat.
Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake until meringue browns, 12 to 15 minutes.
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Crockpot Christmas Candy
1 - 16oz jar unsalted peanuts (Planters dry roasted)
1 - 16 oz. jar salted peanuts (Planters Cocktail Peanuts)
1 - 12 oz bag semi-sweet chocolate chips
1 - 12 oz bag milk chocolate chips
2 - 10 oz bag peanut butter chips
2 - 1 lb pkg white almond bark or vanilla candy coating
Directions
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!
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PEACH COBBLER DUMP CAKE
Ingredients
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees F (190 degrees C) for 45 minutes.
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not yo mamas banana pudding
Ingredients:
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
* 1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions:
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1-
Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2-
Combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!
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The best home cleaning method for removing stains from the mattress
250 ml of 3% hydrogen (you can buy it in all pharmacies)
3 tbs. of baking soda
A drop of liquid soap or a detergent
Note: you should use this mixture immediately after you make it, because then it’s most effective.
Directions:
First, you need to mix the hydrogen and the baking soda. When the baking soda is dissolve, you need to add 1 or 2 drops of liquid soap or detergent. Mix again. Pour the liquid in empty spray bottle.
How to use it:
Shake the bottle before use and spray with the mixture on the dirty parts of the mattress. Leave the foam to works its magic. You can wait until the part is dry, or you can use a fan and use it to dry it faster. When it’s dry, use a dry brush or a vacuum cleaner to remove the remaining of the soda.
You will notice that all the stains are gone and your mattress is just like brand new. You will be amazed by the results. Thanks for reading and don’t forget to share with your friends and family.
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How to Naturally Clean Tile Grout
Ingredients
3 cups baking soda
1/2 cup white vinegar
3 cups of warm water
1/2 cup hydrogen peroxide
Sponge
An old toothbrush
Directions
1.Dampen your sponge with a little bit of vinegar and sprinkle the baking soda onto a sponge.
2. Rub the sponge on the tiles and grouting. Rinse out the sponge and replace it with an old toothbrush.
3. Rub the baking soda into the grout with the toothbrush.
4: Rinse the tile area with the warm water.
5. Mix the baking soda and warm water and rub the mixture into the grout.
6. Fill the spray bottle with equal parts water and hydrogen peroxide.
7. Spray the grouting with the hydrogen peroxide mixture and leave overnight.
8. Rinse the tiles and grouting with warm water then wipe tiles and grout with a dry cloth.
