Coconut Cloud Cake

This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven. 


Ingredients: 

 FOR THE CAKE

1 cup sifted cake flour
 1 1/2 cups superfine sugar
 14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
 1 1/2 teaspoons cream of tartar
 2 teaspoons vanilla extract 


FOR THE SEVEN-MINUTE FROSTING

3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
FOR THE TOPPING
3 to 4 cups flaked coconut 


Directions:

1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times. 

2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry. 

3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. 

4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch. 

5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. 

6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes. 

7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla. 

8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake. 

9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut. 

10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately. 

 http://shine.yahoo.com/shine-food/light-fluffy-dessert-heaven-plate-195400446.html

Continue reading Coconut Cloud Cake

Spaghetti Pie

Your Kids' New Favorite Dinner

This spaghetti-casserole fusion adds in some sure-to-please ingredients like bacon and cheese. It just might be your family's new favorite.

Yields: 6 main-dish servings
Total Time: 1 hr
Prep Time: 20 min
Oven Temp: 350

 Ingredients:
- 1 pound(s) spaghetti
- 4 strip(s) bacon, chopped
- 1 large (10- to 12-ounce) red onion, finely chopped
- 1 container(s) (15-ounce) part-skim ricotta cheese
- 4 large eggs
- 2 cup(s) (2-percent) reduced-fat milk
- 1 teaspoon(s) cayenne (ground red) pepper
- 1 cup(s) freshly grated Parmesan cheese
- Salt
- 2 cup(s) frozen peas


 Directions:
1. Preheat oven to 350 degrees F.

2. Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.

3. Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.

4. While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.

5. Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.

6. Bake 30 to 35 minutes or until set.




 http://shine.yahoo.com/shine-food/spaghetti-pie-kids-favorite-dinner-132000934.html

Continue reading Spaghetti Pie

Chicken Quesadillas - Campbell's

This is a recipe from Campbell's kitchen.


Ingredients:

• 1( 10.75 oz ) can Campbell's Condensed Cream of Chicken Soup 
• 1 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 2 ( 4.5 0z) cans Swanson premium chunk chicken breast in water -drained
• 8 flour tortillas

Directions: 

1. Preheat oven to 425

2. Mix soup, cheese, chili powder, and chicken

3. Spread 1/4 cup soup mixture on half of each tortillas to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.

4. Bake 10 minutes or until hot.


 If you want to add a little kick, add red pepper or chopped  jalapenos. I also recommend adding some onion and garlic.









http://allrecipes.com/Recipe/Chicken-Quesadillas-4/Detail.aspx?evt19=1

Continue reading Chicken Quesadillas - Campbell's

Rotel Cups

Ingredients:

1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed

Directions:

Preheat oven to 350 degrees F.

Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.

Continue reading Rotel Cups

Sopapilla Cheesecake

Ingredients:

2 cans crescent rolls
2 packages softened cream cheese
1 cup sugar
1 tsp vanilla
1/4 cup butter, melted
1Tbs cinnamon
1 Tbs sugar

Directions

1. Preheat oven to 350
2. Spread 1 can crescent rolls on bottom of greased 13x9 pan. 
3. Combine cream cheese, sugar, vanilla. 
4. Spread mixture over crescent rolls. 
5. Unroll and spread second can of crescent rolls over mixture. 
6. Spread 1/4 cup melted butter over top
7. Sprinkle with cinnamon and sugar to taste.
8. Bake at 350° for 20-30 minutes.

Continue reading Sopapilla Cheesecake

Crack Cheese Dip

Ingredients:

1 8 oz package cream cheese
2 cups grated cheddar cheese or grated jalapeno jack
1 cup mayonnaise
1 small purple onion or green onion if you prefer


Directions:

1. Combine all ingredients in a 9" baking dish
2. Bake at 350  for 20 minutes or until lightly browned


I like to serve this with tortilla chips, but you can use Wheat Thins or Fritos if you like.

Also if you want to add a little kick to it, add some finely chopped jalapeno to it. Add as much or as little as you like. I usually use about 4-6  slices of jalapenos out of the jar.

Another variation is to add 1 cup finely shredded cheddar cheese and 1 cup finely shredded mozzarella cheese instead of the 2 cups cheddar.

 

Continue reading Crack Cheese Dip

Too Much Chocolate Cake

Ingredients:

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

  

 

http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx

Continue reading Too Much Chocolate Cake

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

Ingredients:

1 lb Sausage , uncooked ( regular or hot)

8 oz cream cheese, softened

1 1/4 cups Bisquick Baking Mix

4 oz Cheddar cheese , shredded

Directions:

Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

Continue reading Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

Sweet Chicken Bacon Wraps

Ingredients

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Paula Dean Sweet Chicken Bacon Wraps

Continue reading Sweet Chicken Bacon Wraps

Hissy Fit Dip

Ingredients:

16 ounces sour cream

8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 - 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste

Directions:

In a mixing bowl, combine all ingredients; stirring until well blended.

Place in baking dish you have sprayed with non-stick coating.

Bake at 350 degrees for 1 hour.

Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

Continue reading Hissy Fit Dip

Cream Cheese Mints

Ingredients:

• 8 ounces soft cream cheese
• 6 tablespoons soft butter
• 3/4 teaspoon pure peppermint extract 
• 2 pounds sifted powdered sugar
• 1/2 teaspoon vanilla extract
• 3 drops red food coloring

Directions:

Combine all ingredients and push mixture into a pastry bag, icing syringe, or squeeze bottle with a decorative tip. Create desired shape and let set for 1 hour.

Continue reading Cream Cheese Mints

Kiss Pies

Ingredients:
 
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today 
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

Directions:

1.Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

Continue reading Kiss Pies

Confetti Ice Cream Pops

Beneath the confetti-candy covering of these ice cream pops lies a marvelous surprise: a soft-in-the-center miniature candy bar on a Popsicle stick. Let kids help prepare these fanciful confections: Have them push sticks into the candy bars and finish the pops by giving them a full coating of the candy sprinkles. Perch the pops on a chilled cake stand to give them a longer life during serving.

 

Ingredients

• 8 pieces 1 1/2 - inch soft-centered candy bars. ( Milky Way , Snickers, 3 Musketeers)
• 1 pint vanilla custard- style ice cream, softened
• 3/4 cup assorted candy confetti or sprinkles

Directions

1. Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in the center of the cup, surround with 3 tablespoons of ice cream, and smooth over top.
2. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days.

 

http://www.countryliving.com/recipefinder/confetti-ice-cream-pops-352222

Continue reading Confetti Ice Cream Pops

Taco Pie

Ingredients:

1 sheet puff pastry
1 package Taco Bell seasoning mix
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions:

place puff pastry on the bottom of a greased pie tin.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and taco seasoning. Cook until bubbly. Pour into crust. Bake at 350 for 25 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Continue reading Taco Pie

Katharine Hepburn's Brownie Recipe

Ingredients

½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans

Directions
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.

These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

Continue reading Katharine Hepburn's Brownie Recipe

Cheesy Squash Casserole

Recipe Box Creations

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.




http://www.foodnetwork.com/recipes/paula-deen/cheesy-squash-casserole-recipe/index.html

Continue reading Cheesy Squash Casserole

Slow Cooker Cheese Steaks

Ingredients

• 2 pounds beef tri tip steak
• 1 cup beef stock
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons olive oil
• 1 large onion, sliced
• 1 large green pepper, sliced
• 8 ounces sliced fresh mushrooms
• 12 slices white American cheese
• 6 French or Italian sandwich rolls, split

Directions

Place beef in the slow cooker crock.
Pour beef stock, vinegar, and Worcestershire over beef.
Cook on Low until beef is cooked to medium, 3-4 hours.
Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat.
Cook mushrooms in oil until they begin to soften; add onion and green pepper.
Cook and stir until vegetables are soft, about 5 minutes.
Slice beef thinly.
Divide beef and vegetables evenly among the rolls.
Top each sandwich with 2 slices cheese; wrap in foil.
Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes.
Serve hot sandwiches with reserved beef broth, if desired.



http://allrecipes.com/recipe/slow-cooker-cheese-steaks/detail.aspx

Continue reading Slow Cooker Cheese Steaks

Crescent Roll-ups

This is such an quick and easy lunch. You can use any combination of meat and cheese you like.

• Crescent rolls 
• sliced ham 
• sliced swiss cheese 

10-15 mins.

Easy lunch on a cold day.

Continue reading Crescent Roll-ups

Chicken Gumbo

Ingredients

• 4 slices bacon, crisply cooked and crumbled 
• 1 c. onion, chopped 
• 1 c. green pepper, chopped 
• 1 c. celery, chopped 
• 1 clove garlic, minced 
• 6 boneless, skinless chicken breasts, cooked and chopped
• 4 14-1/2 oz. cans chicken broth 
• 2 t. salt 
• 1/4 t. pepper 
• 15-oz. can tomato and herb sauce 
• 16-oz. pkg. frozen, sliced okra 

Directions

Place bacon, onion, green pepper, celery and garlic in a Dutch oven; sauté for 3 minutes. Add chicken, chicken broth, salt and pepper; simmer, covered, for 30 minutes. Stir in tomato sauce and okra; simmer until okra is tender, about 30 minutes. Makes 8 to 10 servings.

Patch, Gooseberry (2002-09-15). Soups Cookbook (Classic Cookbooklets) (p. 11). Perseus Books Group. Kindle Edition. 

Continue reading Chicken Gumbo

Cowboy Stew

Ingredients

• 5 to 6 potatoes, peeled and cubed 
• 2 carrots, peeled and sliced 
• 1 lb. ground beef 
• 1 T. all-purpose flour 
• 8-oz. can tomato sauce 

Directions

Boil potatoes and carrots in a saucepan until tender, about 30 minutes; set aside. Shape beef into one-inch meatballs; brown in a skillet and drain. Pour meatballs into undrained vegetable mixture; heat for 5 minutes and set aside. Whisk flour with 1/2 cup water; add tomato sauce. Stir into beef mixture; cover and simmer for 15 minutes. Serves 4.



Patch, Gooseberry (2002-09-15). Soups Cookbook (Classic Cookbooklets) (p. 9). Perseus Books Group. Kindle Edition. 

Continue reading Cowboy Stew