
Contest: Post a Recipe & Win a Black Friday T-Shirt [Winners Posted]
#31
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Posted Oct 25, 2011 - 3:34 pm
#32
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Posted Oct 25, 2011 - 3:37 pm
#33
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Posted Oct 25, 2011 - 4:22 pm

#34
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Posted Oct 25, 2011 - 4:27 pm
Hot Wing Dip
2pk Philidelphia Cream Cheese
1 jar (12oz) Hooter's Hot Wing sauce (med or hot whatever you like)
1 lg can Chicken (or 2 small cans)
1 4cup pkg Moz Cheese
Ranch Dressing (if you desire)
Spread cream cheese on the bottom of a glass 9x13 dish
Mix wing sauce and chicken in a bowl (chicken needs to be drained and chopped up by a fork)
Pour sauce/chicken mix over cream cheese
Drizzle Ranch dressing over if you want to add it. (amount is up to you)
Top with Moz cheese
Cook for 35 mins at 350 degreese
When it is done cooking I pour it into a bowl while it is still hot and mix it up. I serve it with tortilla chips. I serve it warm but I guess that is up to you.
Grandma's Cookies (I call them that because I use to make these with her)
Cream together:
1 cup butter
1 cup white sugar
1 cup brown sugar
Add 2 eggs and 1 tsp vanilla
Mix in another bowl:
2 cups flour
2 1/2 cups oatmeal
Measure oatmeal and blend in a blender to a fine powder before mixing with flour.
Blend powder mixture with butter mixture. DO NOT OVER MIX
Then add:
12 oz chocolate chips
4 oz Hershey Bar (grated)
1 1/2 cups chopped nuts (optional)
Just blend together...DO NOT OVER MIX
Roll into balls and place 2 inches apart on a cookie sheet
Bake for 10 mins at 375 degrees
Makes 56 cookies
#35
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Posted Oct 25, 2011 - 4:30 pm
Mallow-Topped Sweet Potatoes Recipe

10-12 Servings Prep: 10 min. Bake: 45 min.
10
45
55
Ingredients
6 cups hot mashed sweet potatoes (prepared without milk and butter)
1 cup 2% milk
6 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoon vanilla extract
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
18 large marshmallows
Directions
In a large bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth.
Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown. Yield: 10-12 servings.
I've made this three years in a row
Turkey Cheese Ball Recipe

24 Servings Prep: 45 min. + chilling
45
45
Ingredients
2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons 2% milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers
Directions
In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).
Editor’s Note: This recipe was tested with Townhouse Oval Bistro crackers.
every Christmas morning
French Toast Casserole Recipe

12 Servings Prep: 15 min. + chilling Bake: 45 min. + standing
15
45
60
Ingredients
1 loaf (1 pound) French bread, cut into 1-inch cubes
8 eggs, lightly beaten
3 cups 2% milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
TOPPING:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional
Directions
Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.
forgot one
Candy Bar Pie Recipe

6-8 Servings Prep: 10 min. + chilling
10
10
Ingredients
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
4 Butterfinger candy bars (2.1 ounces each)
1 graham cracker crust (9 inches)
Directions
In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing. Yield: 6-8 servings.
one more
Pretzel Dessert Recipe

16 Servings Prep: 20 min. + chilling
20
20
Ingredients
2 cups crushed pretzels
3/4 cup sugar
3/4 cup butter, cubed
2 envelopes whipped topping mix (Dream Whip)
1 cup cold 2% milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 can (21 ounces) cherry pie filling
Directions
In a large bowl, combine the pretzels, sugar and butter; set aside 1/2 cup for topping. Press the remaining mixture into an ungreased 13-in. x 9-in. dish.
In a large bowl, beat the whipped topping mix, milk and vanilla on high speed for 4 minutes or until soft peaks form. Add cream cheese and confectioners' sugar; beat until smooth.
Spread half over crust. Top with pie filling and remaining cream cheese mixture. Sprinkle with reserved pretzel mixture. Refrigerate overnight. Yield: 16 servings.
I have made everyone of these multiple times always get rave reviews
Edited by Illinoismom, Oct 25, 2011 - 4:46 pm.
#36
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Posted Oct 25, 2011 - 4:39 pm
I haven't tried these yet, but they will be on this year's list of desserts. If nothing more they'll be a fun recipe to try with my godson with the added bonus of being delicious too. How can you go wrong with chocolate and marshmallows?
Marshmallow Pilgrim Hats
Ingredients
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators' frosting
Instructions
Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.
Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.
I've made those 2 years in a row for the elderly dinner I host
#37
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Posted Oct 25, 2011 - 5:13 pm
#38
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Posted Oct 25, 2011 - 5:15 pm
#39
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Posted Oct 25, 2011 - 5:46 pm
#40
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Posted Oct 25, 2011 - 7:16 pm
#41
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Posted Oct 25, 2011 - 7:37 pm
Preacher Cake
Ingredients:
2 c sugar
2 c all-purpose flour
2 eggs
2 tsp baking soda
½ tsp salt
2 tsp vanilla
½ c nuts
1 can(s) 20 ounces crushed pineapple - undrained (I use pineapple in its own juice)
Frosting:
1 pkg 8 ounce cream cheese - softened
1 ¾ c powdered sugar
¼ c butter or margarine
¼ tsp salt
½ c nuts
2 tsp vanilla
Directions:
Combine dry ingredients; add remaining ingredients, and mix by hand. Bake in a 9 x 13 prepared pan at 350 degrees for 45 minutes. * If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy! * There is NO milk, butter, or oil in the cake. * You may add other fruits or coconut if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries. * I suggest that you may cut the sugar to 1 cup as it is very sweet. I often cut the sugar in recipes.
Frosting:
Mix well and spread on cake in pan. Enjoy!


#42
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Posted Oct 25, 2011 - 8:20 pm
Ingredients
For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract
For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional
Directions
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.
For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.
my lips are glossed but my heart is weak
#43
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Posted Oct 26, 2011 - 2:19 am
#44
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Posted Oct 26, 2011 - 3:47 am

#45
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Posted Oct 26, 2011 - 4:15 am
Ingredients
40 fudge-striped cookies
1/4 cup chocolate frosting
2 packages (5 ounces each) chocolate-covered cherries
20 pieces candy corn
Directions
Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting.
With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set. Yield: 20 servings.
Ingredients
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
Directions
In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies. Yield: 32 cookies
Wether you have kids or just love being the talk of the evening try making these cute holiday cookies-I'm sure your guests will gobble them up and give thanks-LOL!!!! Enjoy
I have made both of these several times
orange chicklets are not easy to find
#46
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Posted Oct 26, 2011 - 4:33 am
"The years run too short and the days too fast."~Time Passages (Al Stewart)
#47
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Posted Oct 26, 2011 - 5:10 am
#48
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Posted Oct 26, 2011 - 6:44 am
#49
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Posted Oct 26, 2011 - 10:36 am
Edited by casey49781, Oct 26, 2011 - 10:38 am.
add photo
#50
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Posted Oct 26, 2011 - 12:45 pm
Recipe Rating:
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each
Ingredients:
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
Directions:
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Mint Thins
Ingredients:
1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate (or 8 oz. semi-sweet chocolate chips), melted and slightly cooled
1/4 tsp. Peppermint Extract (or 1/8 tsp. Peppermint Oil)
1 sleeve Ritz Crackers (about 36 crackers)
1 candy cane (6 inch), crushed
Directions:
Mix chocolate and peppermint extract. Dip crackers in chocolate, turning to completely coat each cracker. Remove with tongs and carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
Refrigerate 30 minutes or until chocolate is firm.
Variations:
1) Instead of topping with crushed candy cane, use a microplane grater and grate peppermint stick on top.
2) Chocolate-Peanut Butter “Cookies” – Omit peppermint extract and candy cane. Spread each cracker with thin layer of peanut butter before dipping in the melted chocolate.
#51
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Posted Oct 26, 2011 - 8:58 pm
#52
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Posted Oct 26, 2011 - 9:50 pm
#53
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Posted Oct 27, 2011 - 12:48 am
#54
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Posted Oct 27, 2011 - 3:41 am
1 bag semi sweet chips
1 cup butterscotch chips (or peanut butter or caramel chips)
1 small can condensed milk (14 oz)
1 tbls vanilla
Melt this all in a pot and when done, throw in handfuls of raisins, peanuts and marshmallows (R.R. did walnuts and raisins) and mix. Scoop it into a cake pan with the condensed milk can in the center (wrapped in plastic wrap) to make it shaped like a wreath. Stick it in the fridge for about 1/2 hour or so and it's done.
Homemade Cinnamon Rolls (aka Copycat Cinnabon Rolls)Ingredients:
-1 cup warm milk
-2 eggs, room temperature
-1/3 cup margarine, melted
-4 1/2 cups bread flour
-1 tsp salt
-1/2 cup white sugar
-1 packet Active Dry Yeast
For the filling:
-1 cup brown sugar, packed
-2 1/2 tbsp ground cinnamon
-1/3 cup butter, softened
For the frosting:
-1 (8oz) package low-fat cream cheese
-1/2 cup butter, softened
-3 cups confectioners' sugar
-1 tsp vanilla extract
-1/4 tsp salt
-2 tbsp milk (I added to get a slightly runnier consistency)
Directions:
1. Pour yeast into warm milk and allow to dissolve.
2. Mix eggs, sugar, salt, and melted margarine in a large mixing bowl. Stir in milk/yeast.
3. Add flour to the mixture and, using the dough hook on your mixer, mix until soft dough is formed. Continue kneading by mixer for 3-4 minutes (could probably also do this by hand).
4. Place dough into a large bowl and allow to rise for 1 hour
5. After rising, roll dough into a (approximate) 16 x 21 inch rectangle.
6. In a small bowl, mix softened butter, cinnamon, and brown sugar. Drop chunks of the mixture onto the dough. Spread as evenly as you can with a knife or your hands.
7. Roll up the dough into a long rope and cut into 12 even rolls.
8. Place rolls into a lightly greased 9 x 13 in baking pan.
**To bake immediately:
Allow rolls to rise for approximately 30 minutes, until doubled in size. Bake at 375F for 20 minutes, until golden brown. Invert rolls onto serving platter to allow cinnamon sugar mixture to drip onto rolls. Beat together frosting ingredients and spread onto rolls before serving.
**To freeze & bake later:
Cover baking pan with plastic wrap and foil (or cover). When ready to bake, remove from freezer and allow to thaw in the fridge overnight. In the morning, place them on the counter while the oven is preheating. Bake at 375F for 20 minutes, until golden brown. Invert rolls onto serving platter to allow cinnamon sugar mixture to drip onto rolls. Beat together frosting ingredients and spread onto rolls before serving.
#55
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Posted Oct 27, 2011 - 6:38 am
#56
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Posted Oct 27, 2011 - 7:48 am
#57
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Posted Oct 27, 2011 - 10:58 am
pumpkin dip
1 large can of pumpkin (30 oz)
2 bricks of cream cheese
4 cups of powdered sugar
2 tsp cinnamon
2 tsp Ginger
whip together ; serve with vanilla wafer Graham crackers or Ginger snaps !
Can't wait to try this!!

#58
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Posted Oct 27, 2011 - 11:37 am
http://images-partne...ing-cookies.jpg
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar
Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls ore crescents. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar
#59
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Posted Oct 27, 2011 - 1:07 pm
#60
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Posted Oct 27, 2011 - 3:28 pm
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