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Wednesday
Aug092017

Apple Cake

INGREDIENTS

  • Cake:
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup of egg substitute
  • 1/2 cup reduced fat molasses
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with vegetable cooking spray. Set aside.

  2. Combine flour, baking powder, soda, and spices in a large mixing bowl. Set aside.

  3. Beat margarine and molasses with an electric mixer on high speed for 1 minute

  4. Add egg substitute and valinna and beat on high speed for 30 seconds. Mixture will be very liquid.

  5. Add SPLENDA Granulated Sweetener and beat on medium speed until very smooth, for 1 1/2 minutes

  6. Add flour mixture and applesauce nd beat on low speed unti mixed (about 45 seconds).

  7. Spread batter evenly into prepared pan and bake for 30 minutes.

 

Monday
Aug072017

Our Fave Scrambled Egg Recipe

Here is my fave go-to scrambled egg recipe:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.

Tuesday
Jul112017

Chick fil A Copycat: Frosted Lemonade

INGREDIENTS
  • 1 cup Fresh Squeezed Lemon Juice (Sunkist brand is recommended)
  • 1/2 cup Sugar 
  • 2 1/2 cups Water Edy’s Slow Churn Vanilla Ice Cream 
DIRECTIONS
Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender. Pour into cup and garnish with lemon slice.
Thursday
Jul062017

Cheesy Chicken Potato Casserole

Here is my fave Cheesy Potato Casserole, which has become a family favorite!

1
can  (10-3/4 oz.) condensed cream of chicken soup
1-1/2
cups  BREAKSTONE'S or KNUDSEN Sour Cream
1
pkg.  (32 oz.) frozen Ore-Ida hash browns, thawed
1
pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
 
2 cups of Tyson frozen chicken (thaw out in microwave)
 
 
 
Here's How!
 

HEAT oven to 350°F.

MIX soup and sour cream in large bowl. Add potatoes and cheese; stir until well blended. Add in thawed out chicken.

SPOON mixture into 13x9-inch baking dish. Top with cheddar cheese.

BAKE 50 min. or until heated through.

====

Look at all this cheesy goodness!

Wednesday
May172017

Oreo Cakester Copycat Recipe

These yummy treats were discontinued in 2013, but you can make them at home! 
Ingredients 
2 eggs, beaten 
1 cup oil 
3 cups flour 
1 teaspoon baking soda 
8 tablespoons cocoa 
2 cups brown sugar 
1 teaspoon salt 
1 cup evaporated milk 
Filling 
1 cup vegetable shortening (Crisco preferred) 
1/3 cup evaporated milk 
2 cups powdered sugar 
Directions 
1.Preheat oven to 350�2.Sift flour, baking soda, salt, and cocoa together into a large bowl. 
3.Add remaining ingredients; mix together. 
4.Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet. 
5.Bake for 5 minutes. 
6.Remove to a cooling rack. 
7.Beat filling ingredients together until creamy. 
8.Put the white filling between two cooled chocolate cookies like a sandwich.
Monday
May152017

Chocolate Chunk Cookies

Chocolate Chocolate Chunk Cookies

Ingredients 

1 1/2 cups all-purpose flour, spooned and leveled 
3/4 teaspoon kosher salt 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter 
24 ounces semisweet chocolate, chopped 
1 cup sugar 
3 large eggs 
1 teaspoon pure vanilla extract 

Directions 

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. 
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. 
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. 
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. 
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. 

These are perfect for cookie exchanges! Or you could substitute in peanut butter chips. We really like the Reeese's chips.
Thursday
May042017

Banana Cream Pudding Cookies

Thursday
May042017

Birthday Cake Cookies