tag:blogger.com,1999:blog-26025283117657631812024-03-05T02:56:24.936-08:00MawMaw's RecipesWanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.comBlogger427125tag:blogger.com,1999:blog-2602528311765763181.post-2042572601827641882016-02-22T07:54:00.005-08:002016-02-22T07:54:52.907-08:00Blueberry Cream Cheese Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnAyDEXJsiudA02R2Tex8RCtLjCT2So7VLBzd3GnH7XT-A0R5UpMgpTQgLXcvN8kVmWaBh5_OoOxYuIgk-AXdl2A9FTsyPLpmQjUMk6g1dDfqzGZOsyu_8_g7-IHCNkfGYYXMEcA7yDsj/s1600/lvdZOPkOSa26OWEu3U6V_Blueberry%252520pound%252520cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnAyDEXJsiudA02R2Tex8RCtLjCT2So7VLBzd3GnH7XT-A0R5UpMgpTQgLXcvN8kVmWaBh5_OoOxYuIgk-AXdl2A9FTsyPLpmQjUMk6g1dDfqzGZOsyu_8_g7-IHCNkfGYYXMEcA7yDsj/s320/lvdZOPkOSa26OWEu3U6V_Blueberry%252520pound%252520cake.jpg" width="320" /></a></div>
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8 oz cream cheese<br />
1-1/2 c butter<br />
3 c sugar<br />
6 eggs<br />
3 c all-purpose flour<br />
1 tsp vanilla<br />
1 tsp lemon extract<br />
1 c blueberries (or more, more would be better)<br />
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Cream the cream cheese, butter and sugar.<br />
Add eggs, one at a time, beating after each addition.<br />
Add flour, one cup at a time, beating after each addition.<br />
Add vanilla and lemon extracts.<br />
Fold in blueberries.<br />
Pour batter into greased and floured Bundt pan.<br />
Bake 350 degrees for 30 minutes.<br />
Turn oven down to 325 degrees and bake another 55 minutes.<br />
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A little powdered sugar glaze would look good on it.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-90996029717621596592016-02-22T07:46:00.002-08:002016-02-22T07:46:32.408-08:00Snickers Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKiwT1EGEDkgxuiyRB0DAlExbGeGTPzrWb1ZIy2K7KQ9aBw1YRbx_Juy2QGG3eMQnudHU0N5VRj5f0j9pmpenwAZ2MqKZ5o5fgD5QyBH7qMq1prpwcI7ZQSJ_445uBrxpL-Bd5DNZpKJv/s1600/snickerscake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKiwT1EGEDkgxuiyRB0DAlExbGeGTPzrWb1ZIy2K7KQ9aBw1YRbx_Juy2QGG3eMQnudHU0N5VRj5f0j9pmpenwAZ2MqKZ5o5fgD5QyBH7qMq1prpwcI7ZQSJ_445uBrxpL-Bd5DNZpKJv/s320/snickerscake.jpg" width="320" /></a></div>
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1 German chocolate cake mix<br />
3 eggs<br />
1-1/3 c water<br />
1/2 c oil<br />
1 (14 oz) bag caramels (unwrap them)<br />
1/3 c butter<br />
2 c chocolate chips<br />
1 c chopped pecans<br />
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Mix cake mix as directed on box, adding eggs, water and oil.<br />
Pour half of batter into greased 9x13 pan and bake at 340 degrees for 20 minutes.<br />
Put caramels, milk and butter in sauce pan and melt over low heat, stirring constantly, until caramel is smooth.<br />
Pour caramel on cake as soon as it is finished baking.<br />
Sprinkle chocolate chips and pecans on top of caramel.<br />
Spread remaining cake batter on top. <br />
Bake 20 more minutes at 350 degrees.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-4235755701535605802016-02-22T07:37:00.001-08:002016-02-22T07:37:29.515-08:00Diet Peanut Butter Brownies (12 brownies - 130 calories each)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ2uqHzsIkwxJT-9HJEJzrL2vPmpKYlU6MVGVW61c0Po-Ayu314pruCe93YcbrCDYMGaiNtbt4yW5QxsA7tcBxQz9G3ZIMPNuI9riENfGljWULjuLnutl0d2uHXZn3iBnCx9k3P23BAzF/s1600/PB2-Chocolate-Brownies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ2uqHzsIkwxJT-9HJEJzrL2vPmpKYlU6MVGVW61c0Po-Ayu314pruCe93YcbrCDYMGaiNtbt4yW5QxsA7tcBxQz9G3ZIMPNuI9riENfGljWULjuLnutl0d2uHXZn3iBnCx9k3P23BAzF/s320/PB2-Chocolate-Brownies.jpg" width="210" /></a></div>
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<li>cooking spray</li>
<li>1 large egg</li>
<li>1 large egg white</li>
<li>1 cup <a href="https://www.amazon.com/gp/product/B002GJ9JWS/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002GJ9JWS&linkCode=as2&tag=ginsweiwatrec-20%22%3EPB2%20Powdered%20Peanut%20Butter,6.5%20oz%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=ginsweiwatrec-20&l=as2&o=1&a=B002GJ9JWS%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E"><span style="color: #0a7b07;">PB2</span></a></li>
<li>1/2 cup unsweetened cocoa powder </li>
<li>1 tsp baking soda</li>
<li>1/4 tsp kosher salt</li>
<li>1/2 cup plus 1 tbsp water </li>
<li>1/2 cup raw honey</li>
<li>1 tsp vanilla</li>
<li>3/4 cup milk chocolate chips</li>
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Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.<br />Beat the egg and egg white in a small bowl with a whisk.<br />
In a large bowl combine the <a href="https://www.amazon.com/gp/product/B002GJ9JWS/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002GJ9JWS&linkCode=as2&tag=ginsweiwatrec-20%22%3EPB2%20Powdered%20Peanut%20Butter,6.5%20oz%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=ginsweiwatrec-20&l=as2&o=1&a=B002GJ9JWS%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E"><span style="color: #0a7b07;">PB2</span></a>, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.<br />
Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows. <br />
<br />Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-79932150879443115572016-02-22T07:31:00.000-08:002016-02-22T07:31:00.924-08:00Chicken Soup (Crockpot)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlmYQB6lcWgVzK8e0ETkKsT3itobdnUsths-niPNWQlG7Ra2kfbnp5v9-EcpIaC6EqtpQWJjhjB27uZk4264AfsSFwQ4lmCcqanh_BLTxXR3sAqZL33z5Z_BTCx35exGnAtNCBh10YG_9/s1600/creamychicksoup1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlmYQB6lcWgVzK8e0ETkKsT3itobdnUsths-niPNWQlG7Ra2kfbnp5v9-EcpIaC6EqtpQWJjhjB27uZk4264AfsSFwQ4lmCcqanh_BLTxXR3sAqZL33z5Z_BTCx35exGnAtNCBh10YG_9/s320/creamychicksoup1.jpg" width="320" /></a></div>
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2 lb chicken breast<br />
3 medium carrots, cut into 1/2 inch pieces<br />
2 c celery, cut into 1/2 inch pieces<br />
2 garlic cloves, peeled and smashed<br />
thyme<br />
sage<br />
rosemary<br />
bay leaf<br />
1-1/2 tsp salt<br />
1 tsp pepper<br />
8 c chicken broth<br />
2 c wide egg noodles<br />
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Place chicken with everything else (except noodles) in crockpot. Cover and cook 6 hours or until chicken and vegetables are tender. <br />
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Dice the chicken. Stir in noodles. Cover and cook on high 15 to 20 minutes or until noodles are tender.<br />
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Garnish with parsley.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-7429905454008974702016-02-02T08:57:00.001-08:002016-02-02T08:57:15.983-08:00Lemon Cheese Layer Cake (make when you have lots of time)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnFHYdp3egEjQ65SBd-zzreTIWM_Yaj97Ao8CvJv0nbYS7c8OtRf5VZfng93Vi0lamsDRnrnUmrIFT-JpHQC313PsEkA5cxTHkVt4kAn7WZIx1WB3MnuijdgM1YgWn8fB9wb6JalAH-4A/s1600/lemon+cheese+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnFHYdp3egEjQ65SBd-zzreTIWM_Yaj97Ao8CvJv0nbYS7c8OtRf5VZfng93Vi0lamsDRnrnUmrIFT-JpHQC313PsEkA5cxTHkVt4kAn7WZIx1WB3MnuijdgM1YgWn8fB9wb6JalAH-4A/s1600/lemon+cheese+cake.jpg" /></a></div>
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Lemon Curd:<br />
1-3/4 c sugar<br />
3/4 c butter, softened<br />
4 large eggs<br />
3 large egg yolks<br />
1 TBS lemon zest<br />
3/4 c lemon juice<br />
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Cake Layers:<br />
1-3/4 c sugar<br />
1 c butter, softened<br />
4 large eggs, separated, room temperature<br />
1 TBS orange zest<br />
3 c cake flour<br />
2-1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 c orange juice<br />
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Lemon-Orange Buttercream Frosting:<br />
3 c powdered sugar, sifted and divided<br />
1/2 c butter, softened<br />
1 TBS orange zest<br />
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Prepare lemon curd. Beat sugar and butter at medium speed until blended. Add 4 eggs and 3 egg yolks, one at a time, beating just until blended after each addition. Stir in lemon zest. Gradualy add lemon juice, beating at low speed until just blended after each addition. (Mixture will look curdled.) Transfer to large heavy saucepan. Cook mixture over medium-low heat, whisking constantly, 14-to-16 minutes or until thickened, coats the back of a spoon, and starts to mound slightly when stirred. Transfer mixture to a bowl. Place plastic wrap on surface of warm curd (to prevent film from forming) and cool one hour. Chill 8 hours.<br />
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Prepare cake layers. Preheat oven to 350 degrees. Beat 1-3/4 c sugar and 1 c softened better at medium speed until fluffy. Add 4 egg yolks, one at a time, until just blended after each addition. Stir in orange zest. Sift together cake flour and dry ingredients. Gradually add to butter mixture alternately with 1 c orange juice, beginning and ending with flour mixture, beating just until blended after each addition. Beat 4 egg whites at medium-high speed with mixer until stiff peaks form. Fold 1/3 of egg whites into batter. Fold remaining egg whites into batter. Pour into four greased 8-inch round cake plans. Bake 17-20 minutes. Cool in pans 10 minutes, turn out and allow to cool completely.<br />
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Reserve and refrigerate 1 c lemon curd. Spread remaining lemon curd between cake layers and on top of cake. Insert skewers 2-to-3 inches into cake to prevent them from sliding. Immediately wrap cake tightly in plastic wrap and chill 12-to-24 hours. Will set up firm overnight, ripen flavor and make more secure and easier to frost.<br />
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Prepare frosting - beat all ingredients together.<br />
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Remove and discard skewers. Spread frosting on sides of cake. Spread remaining curd over top of cake for decorative finish.<br />
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Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-57973579450777135102016-02-02T08:41:00.002-08:002016-02-02T08:41:13.963-08:00Lemon Velvet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShWAV_XMq71A7sEOdbZ9nIJiYJXy5PvWEQ-gDkSCUtK5HmjofCHEHIm7Pvo1ARvaWj-l65pdkVNC9HyfbIMgcj6t1J761s8S_eK2CT0agFdhRNktrcbuprRgkD_KWjw0rJxaqD1unrcV4/s1600/12191410_1710316439179908_5532142550345266139_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShWAV_XMq71A7sEOdbZ9nIJiYJXy5PvWEQ-gDkSCUtK5HmjofCHEHIm7Pvo1ARvaWj-l65pdkVNC9HyfbIMgcj6t1J761s8S_eK2CT0agFdhRNktrcbuprRgkD_KWjw0rJxaqD1unrcV4/s320/12191410_1710316439179908_5532142550345266139_n.jpg" width="320" /></a></div>
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Ingredients<br />
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1-1/4 c sifted all purpose flour<br />
1-1/2 c sifted cake flour<br />
1/2 tsp baking soda<br />
1-1/2 tsp baking powder<br />
1 tsp salt<br />
1-1/2 c sugar<br />
2/3 c vegetable oil<br />
1/3 c shortening (room temperature)<br />
1 tsp vanilla<br />
2 tsp lemon extract<br />
3 large eggs<br />
1-1/2 c buttermilk<br />
zest of two lemons, grated and finely chopped<br />
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Frosting:<br />
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8 c powdered sugar<br />
2 c butter<br />
1 tsp lemon extract<br />
1 tsp minced lemon zest (optional)<br />
4 TBS milk<br />
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Grease and four two 9-inch round cake pans. Line bottoms with circles of parchment paper.<br />
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Sift both flours, baking soda, baking powder, salt and sugar. Set aside.<br />
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With electric mixer, beat oil, shortening, vanilla and lemon extract. Beat at high speed with whisk attachment until light and fluffy.<br />
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Beat in eggs one at a time. <br />
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Fold in lemon zest.<br />
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Fold in dry ingredients alternately with buttermilk. Begin and end with dry ingredients. Do not over-mix.<br />
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Pour batter into two cake pans.<br />
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Bake at 325 degrees for 30-35 minutes. Allow to cool 10 minutes an turn out to finish cooling.<br />
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Make frosting. Mix together powdered sugar, lemon zest and butter until it becomes crumbly.<br />
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Add lemon extract and a little of the milk.<br />
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Beat until smooth and fluffy, adding only enough milk to bring frosty to spreadable consistency.<br />
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Fill and frost cake. <br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-4978505791716589802016-01-25T07:45:00.004-08:002016-01-25T07:45:33.363-08:00Chicken Crescent Roll Ups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1zooF6VCO78TOZXimP_hEyfmwq3OMtlHdhkUGAEAiyselnP6B9334hCPP8BkSEm3sKbse_jL9X4zQbn-yU5qZdDAo9-PJOeczoF6ubpJKjUNj_edLmTpFUpAoSgi6qagoRis7OWQzLRu/s1600/2319725.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1zooF6VCO78TOZXimP_hEyfmwq3OMtlHdhkUGAEAiyselnP6B9334hCPP8BkSEm3sKbse_jL9X4zQbn-yU5qZdDAo9-PJOeczoF6ubpJKjUNj_edLmTpFUpAoSgi6qagoRis7OWQzLRu/s320/2319725.jpg" width="320" /></a></div>
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Rotisserie chicken<br />
2 cans cream of chicken soup<br />
2-1/2 c milk<br />
1 c shredded cheese<br />
2 (8 oz) cans crescent rolls<br />
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Preheat oven to 350 degrees.<br />
In large saucepan, heat soup, milk and 4 oz cheese over low heat.<br />
Separate crescent rolls into triangles.<br />
Place chicken on large end of each roll and top with a little cheese.<br />
Roll up and place in sprayed 9x13 baking dish.<br />
Pour 1/2 soup mixture directly into dish (not on top of crescent rolls).<br />
Bake for 10 to 15 minutes, until rolls rise slightly and lightly brown.<br />
Pour remaining soup mixture into dish. Sprinkle with remaining cheese.<br />
Return to oven a few minutes, until cheese has melted.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-27496884744037128892016-01-25T07:40:00.000-08:002016-01-25T07:40:00.980-08:00Taco Casserole<div class="separator" style="clear: both; text-align: center;">
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1-1/2 lb ground beef<br />
1 large onion, finely chopped<br />
2 TBS garlic<br />
1 bell pepper<br />
salt and pepper<br />
1 c water<br />
2 tsp dried chili pepper flakes<br />
1 bottle taco sauce<br />
2 (4 oz) cans diced green chilies<br />
1 (14) oz sliced ripe olives, drained and divided<br />
1 (1-1/4 oz) pkg taco seasoning<br />
1 (4-1/2 oz) pkg taco shells, broken into pieces<br />
4 c shredded cheese, divided<br />
1 large tomato, diced<br />
3 sliced green onions<br />
shredded lettuce<br />
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Preheat oven to 350 degrees.<br />
Cook beef onion, bell pepper and chili flakes and drain.<br />
Season with salt and pepper.<br />
Stir in water, taco sauce, green chilies, half of olives and taco seasoning.<br />
Cook over low for 6 to 8 minutes.<br />
Layer half of broken shelves in bottom of greased 9x13 pan.<br />
Cover with half of meat sauce.<br />
Cover with 2 c cheese.<br />
Repeat with remaining taco shells, meat sauce and cheese.<br />
Bake 20 minutes or until bubbly, and cheese is melted.<br />
After baking, sprinkle with remaining olives, tomato green onions and lettuce.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-79865408211490922682016-01-25T07:35:00.001-08:002016-01-25T07:35:08.222-08:00Bean with Bacon Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-MZaOawHvslufNBapsH6fhNoItiko3vJVzEqjvxo4GUDQKWU8sXLC_Co3X_xYX7z2ZR_mujzP0L9K7RaEHTtOvaMvInLlXz0JtPj8et4Ic-dnC4XZhQqn-3XgjnpqCT5Kes62SgSxFGD/s1600/DSC_3353-420x280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-MZaOawHvslufNBapsH6fhNoItiko3vJVzEqjvxo4GUDQKWU8sXLC_Co3X_xYX7z2ZR_mujzP0L9K7RaEHTtOvaMvInLlXz0JtPj8et4Ic-dnC4XZhQqn-3XgjnpqCT5Kes62SgSxFGD/s320/DSC_3353-420x280.jpg" width="320" /></a></div>
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1 lb dry Great Northern White Beans (bag kind)<br />
4 c chicken broth<br />
1 lb bacon (thick, cut into 1-inch pieces)<br />
1 onion, diced<br />
2 large carrots, peeled and diced<br />
2 stalks celery, diced<br />
salt and pepper<br />
4 cloves garlic, minced<br />
2 TBS tomato paste<br />
2 bay leaves<br />
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Soak beans overnight.<br />
Drain beans and place in pot with chicken broth and 4 c water.<br />
Bring to boil, then reduce to simmer.<br />
Cook bacon in large skillet until crisp. Drain bacon and add to pot.<br />
Drain most of the bacon grease, then add onions, carrots and celery to skillet.<br />
Cook 3 of 4 minutes until soft. <br />
Add garlic and tomato paste and cook another minute or two.<br />
Add vegetables to pot.<br />
Add bay leaves and stir.<br />
Cover pot.<br />
Cook on low-to-medium low about 1-1/2 hours (until beans are tender).<br />
Add broth if liquid gets low.<br />
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(You can top with more bacon and parsley.)<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-6828133343595805922016-01-25T07:29:00.004-08:002016-01-25T07:29:53.438-08:00Cake Pops (Four Kinds)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr3-Ow2yQLGX6Zw-CCKUY9osD5EcBC3ABcVeWP-tKfFbCPtO2JznE80NThH5yUZuqkOKju-0EeeJL4qK9IouChiLt4gr7bLFmNKt8bEl3TvHcVzRtp_B1REG2xVy3KSfrpprGEo6Y4fk1/s1600/da312a79206f83fec0c3d19b09f4cd85.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr3-Ow2yQLGX6Zw-CCKUY9osD5EcBC3ABcVeWP-tKfFbCPtO2JznE80NThH5yUZuqkOKju-0EeeJL4qK9IouChiLt4gr7bLFmNKt8bEl3TvHcVzRtp_B1REG2xVy3KSfrpprGEo6Y4fk1/s320/da312a79206f83fec0c3d19b09f4cd85.jpg" width="223" /></a></div>
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Birthday Cake:<br />
1 funfetti cake (baked and crumbled)<br />
about 3/4 can vanilla frosting<br />
Mix and roll into balls.<br />
Insert sticks.<br />
Freeze 30 minutes.<br />
Dip into melted white chocolate.<br />
Sprinkle with sprinkles.<br />
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Red Velvet:<br />
1 red velvet cake (baked and crumbled - save some)<br />
about 3/4 can cream cheese frosting<br />
Mix and roll into balls.<br />
Insert sticks.<br />
Freeze 30 minutes.<br />
Dip into white chocolate.<br />
Sprinkle crumbled cake on top.<br />
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Chocolate:<br />
1 chocolate cake (baked and crumbled)<br />
about 3/4 can chocolate frosting<br />
Mix and roll into balls.<br />
Insert sticks.<br />
Freeze 30 minutes.<br />
Separate a few Oreos. Melt cream part and dip cake pops.<br />
Crush chocolate part of Oreos and sprinkle on top.<br />
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Chocolate chip:<br />
1 yellow cake (baked and crumbled)<br />
about 3/4 can cream cheese frosting<br />
chocolate chips<br />
Mix and roll into balls.<br />
Insert sticks.<br />
Freeze 30 minutes.<br />
Dip into melted chocolate.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com1tag:blogger.com,1999:blog-2602528311765763181.post-35608346557079469632016-01-25T07:22:00.000-08:002016-01-25T07:22:06.319-08:00Butter Biscuits (easy kind)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8F1ErAF_L1sq1xVK5fj7bbNWlcypaU_WmG06fzhvs5Gk3P_4cLzo1btL6mWTQ46nz3diIDA2jggAkGmk9wKZ8Og3TXZg5jCXBfaMS0kNT2ugPUiV9GIDKep3Ngxq5GlU_MpntJoMmiUh/s1600/FullSizeRender+%2528002%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8F1ErAF_L1sq1xVK5fj7bbNWlcypaU_WmG06fzhvs5Gk3P_4cLzo1btL6mWTQ46nz3diIDA2jggAkGmk9wKZ8Og3TXZg5jCXBfaMS0kNT2ugPUiV9GIDKep3Ngxq5GlU_MpntJoMmiUh/s320/FullSizeRender+%2528002%2529.jpg" width="320" /></a></div>
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Stir together:<br />
2-1/3 c self rising flour***<br />
8 tsp sugar<br />
1 stick frozen butter, cut up<br />
1-1/3 c buttermilk<br />
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Butter or spray parchment paper and line pan.<br />
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Sprinkle 1 c flour in shallow pan or baking sheet.<br />
Make 12 balls out of batter and toss around in flour.<br />
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Place biscuits in parchment-lined pan.<br />
Bake at 425 degrees for 25 minutes.<br />
Brush biscuits with melted butter.<br />
Return to oven for 5 more minutes.<br />
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***Instead of self rising flour, use:<br />
2-1/3 c all-purpose flour<br />
2-1/2 tsp baking powder<br />
1/2 tsp salt<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-64027099470763609782016-01-22T06:10:00.001-08:002016-01-22T06:10:03.135-08:00Chocolate Pound Cake with Cream Cheese :-))))))<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYGNY7H-trePKoplPwXWj4HvNFhpI2DObf4XBScmS2vsF-tq8o3qU4As3eySZBudBOzgLUVq_Ox186teKd9X-Y9OofnwBdTgnkZ16A-_QYZdf-Gkxsi7niW917VKpv1xzKhtvwV9Fp6Om/s1600/dsc_00251.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYGNY7H-trePKoplPwXWj4HvNFhpI2DObf4XBScmS2vsF-tq8o3qU4As3eySZBudBOzgLUVq_Ox186teKd9X-Y9OofnwBdTgnkZ16A-_QYZdf-Gkxsi7niW917VKpv1xzKhtvwV9Fp6Om/s320/dsc_00251.jpg" width="205" /></a></div>
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1 c butter, softened<br />
8 oz cream cheese, softened<br />
3 c sugar<br />
6 eggs<br />
1 tsp vanilla<br />
2-1/4 c flour<br />
1 tsp baking powder<br />
3/4 c cocoa<br />
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Preheat oven to 325 degrees.<br />
Grease/spray 10-inch Bundt pan.<br />
Cream butter, cream cheese and sugar.<br />
Add eggs one at a time, beating well after each.<br />
Add vanilla.<br />
In separate bowl, combine flour, baking powder and cocoa.<br />
Add half flour mixture to butter mixture and beat well.<br />
Add remaining flour mixture and beat well for 2 minutes.<br />
Pour batter into Bundt pan.<br />
Bake for 1 hour and 15 minutes (or until done).<br />
After cool, drizzle glazes.<br />
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Glaze #1 - melt in microwave:<br />
2 oz white chocolate<br />
1-1/2 tsp shortening<br />
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Glaze #2 - melt in microwave:<br />
2 oz chocolate chips<br />
1-1/2 tsp shortening<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-67733517246082564672016-01-13T10:43:00.002-08:002016-01-13T10:43:32.045-08:00Ritz Baked Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdicbJOSxBD6mpF9ocbe4cj_tKRBRdHu_-TzPVyIKa73WCmAOO54cHgT57pIyHeRCrql8hfssGImDLqevjP1Hwb7AYaVYtzXF16bhmlQ-ITZThdtCkX5P-XRWKcxtsFF1vsYyeohs_P3S/s1600/10924798_10152983251566101_243666103968082485_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdicbJOSxBD6mpF9ocbe4cj_tKRBRdHu_-TzPVyIKa73WCmAOO54cHgT57pIyHeRCrql8hfssGImDLqevjP1Hwb7AYaVYtzXF16bhmlQ-ITZThdtCkX5P-XRWKcxtsFF1vsYyeohs_P3S/s320/10924798_10152983251566101_243666103968082485_n.jpg" width="320" /></a></div>
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2 lb chicken tenders or 4 chicken breasts, cut into strips<br />
2 sleeves Ritz crackers<br />
1/4 tsp salt<br />
1/8 tsp pepper<br />
1/2 c milk<br />
3 c cheddar cheese, grated<br />
1 tsp parsley<br />
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Sauce:<br />
1 can cream of chicken soup<br />
2 TBS sour cream<br />
2 TBS butter<br />
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Crush crackers.<br />
Pour milk, cheese and cracker crumbs into 3 separate small pans.<br />
Toss salt and pepper into cracker crumbs and stir around to combine.<br />
Dip each piece of chicken into milk, and then cheese.<br />
Press the cheese into the chicken with your fingers.<br />
Place the coated chicken into cracker crumbs and press it in.<br />
Spray 9x13 baking dish and place chicken inside pan.<br />
Sprinkle with parsley.<br />
Cover with foil and bake at 400 degrees for 35 minutes.<br />
Remove foil, bake additional 10-15 minutes, or until edges of chicken are golden brown and crispy.<br />
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Make sauce: In medium sauce pan, combine soup, sour cream and butter with whisk. Stir over medium-high heat until sauce is nice and hot. Serve over chicken.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-88593754628859384542016-01-13T10:36:00.003-08:002016-01-13T10:36:44.584-08:00Chocolate Sour Cream Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEFOKWm60MHh5ARaKVQT0LaL-9LQahuiayf3kfrsabKlQSlT-6Lt4dsG3FS_QiVPfE4-UKw2z6lcIFJK1QMJK5e46et2t5FJOBb6a3BjnNQoFpa6IxgaDzaGRZ0mrC9nFfyumwhvQGJqI/s1600/PB0904H_chocolate-sour-cream-pound-cake_s4x3_jpg_rend_sni18col.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEFOKWm60MHh5ARaKVQT0LaL-9LQahuiayf3kfrsabKlQSlT-6Lt4dsG3FS_QiVPfE4-UKw2z6lcIFJK1QMJK5e46et2t5FJOBb6a3BjnNQoFpa6IxgaDzaGRZ0mrC9nFfyumwhvQGJqI/s320/PB0904H_chocolate-sour-cream-pound-cake_s4x3_jpg_rend_sni18col.jpg" width="320" /></a></div>
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2 sticks butter, softened<br />
8 oz sour cream<br />
3 c sugar<br />
6 eggs<br />
1 tsp vanilla<br />
2-1/4 c all-purpose flour<br />
1 tsp baking powder<br />
3/4 c cocoa<br />
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Preheat oven to 325 degrees.<br />
Grease and flour 10-inch Bundt pan.<br />
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Using electric mixer, cream butter, sour cream and sugar.<br />
Add eggs, beating well after each addition.<br />
Add vanilla.<br />
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In another bowl, stir together flour, baking powder, and cocoa.<br />
Add 1/2 flour mixture to creamed mixture, and beat well.<br />
Add remaining flour mixture to creamed mixture, and beat at medium speed for 2 minutes.<br />
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Pour batter into prepared pan.<br />
Bake 1 hour 15 minutes. (May take longer - up to 15 more minutes.)<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-4795276152987322882015-12-15T12:41:00.000-08:002015-12-15T12:41:00.161-08:00Best Strawberry Cake Ever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3M7zyuy2FunTmEfF13yLIWwBl1U_QribYr0y24ZpFl2MVS6dsdmbbiH1RoLmB_b4Qd47Ojv8__TI4fgzPpUGHS40VJrB_8fsqEv1PKdtuUxDlWi-Wb8p78UNYIRcp1XXE8_nbnNJ76cnD/s1600/strawberry-cake-ever-e1422474502826-300x244.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3M7zyuy2FunTmEfF13yLIWwBl1U_QribYr0y24ZpFl2MVS6dsdmbbiH1RoLmB_b4Qd47Ojv8__TI4fgzPpUGHS40VJrB_8fsqEv1PKdtuUxDlWi-Wb8p78UNYIRcp1XXE8_nbnNJ76cnD/s1600/strawberry-cake-ever-e1422474502826-300x244.jpg" /></a></div>
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Ingredients for Cake<br />
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1 box white cake mix<br />
1 (3 oz) box strawberry flavored instant gelatin<br />
1 (15 oz) pkg frozen strawberries in syrup, thawed and pureed<br />
4 large eggs<br />
1/2 c oil<br />
1/4 c water<br />
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Ingredients for Frosting<br />
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1/4 c butter, softened<br />
1 (8 oz) cream cheese, softened<br />
1 (10 oz) pkg frozen strawberries in syrup, thawed and pureed (will have some left over)<br />
1/2 tsp strawberry extract<br />
7 c powdered sugar<br />
sliced strawberries for garnish (optional)<br />
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Make cake:<br />
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Preheat oven to 350 degrees.<br />
Lightly grease 2 9-inch round cake pans.<br />
In large bowl, combine cake mix and gelatin.<br />
Add pureed strawberries, eggs, oil and water. Beat at medium speed until smooth.<br />
Pour into prepared pans and bake 20 minutes.<br />
Let cool for 10 minutes and remove from pans. Cool completely.<br />
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Make frosting:<br />
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Beat butter and cream cheese at medium speed until creamy.<br />
Beat in 1/4 c of strawberry puree and strawberry extract. (Use rest of strawberry puree in smoothie or on top of ice cream.)<br />
Gradually add powdered sugar, beat until smooth.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-42146548758524498742015-12-02T07:52:00.001-08:002015-12-02T07:52:03.777-08:00Bacon Ranch Cheese Ball<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rz3rsEE1Ou2NRihCaWcVTovZn84Kwj7MqgalAIzFKijG1t_gsSfrs4qsmqNdZsHZVel_E6aX2gxPtqA73nEcPNCyRXnClg_Z4HQ0fEhC6Ln4RBpk_bE7IbWBy3Qh7zoV-uWDXtjH63LK/s1600/bacon-ranch-cheese-ball-recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rz3rsEE1Ou2NRihCaWcVTovZn84Kwj7MqgalAIzFKijG1t_gsSfrs4qsmqNdZsHZVel_E6aX2gxPtqA73nEcPNCyRXnClg_Z4HQ0fEhC6Ln4RBpk_bE7IbWBy3Qh7zoV-uWDXtjH63LK/s320/bacon-ranch-cheese-ball-recipe.jpg" width="320" /></a></div>
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2 (8 oz) packages cream cheese, softened<br />
1-1/2 c cooked bacon, crumbled (divided)<br />
1 c sharp cheddar cheese, grated<br />
1 TBS ranch dressing dry mix<br />
1/4 c green onions, finely chopped<br />
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Combine cream cheese and cheddar cheese in large bowl.<br />
Sprinkle in ranch dressing mix.<br />
Fold in 3/4 c bacon and green onions.<br />
Mix everything until fully incorporated and roll into a ball.<br />
Roll around in remainder of crumbled bacon.<br />
Refrigerate at least 3 hours before serving.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-75753696873453476982015-11-12T06:36:00.002-08:002015-11-12T06:36:28.141-08:00Potato Candy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokShTsSYkW8EuNADGS6pFb864XyBLFhKaddW3hl-SiyYjNgsmzO9VslQGmtIX4s3LPrzgG751qTtT5tWNN1UARQdXaFmH5DJuGp0ZFFXHkBUECzZf5SjemMU187mqh67EgtTw260cmU-R/s1600/11225392_10207546163481991_5461055021368242112_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokShTsSYkW8EuNADGS6pFb864XyBLFhKaddW3hl-SiyYjNgsmzO9VslQGmtIX4s3LPrzgG751qTtT5tWNN1UARQdXaFmH5DJuGp0ZFFXHkBUECzZf5SjemMU187mqh67EgtTw260cmU-R/s640/11225392_10207546163481991_5461055021368242112_n.jpg" width="594" /></a></div>
<br />Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-917522750484795312015-11-06T07:42:00.001-08:002015-11-06T07:42:23.073-08:00Christmas Luminary Jars <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglduMvt5qd51Wvn2Ip1Nj_stV7xxtd29Fwl0G7R9SnXBppFNy9APbExPnp6YZKltjEx0A8S8pqZPeCyqOUyOH799thwkhraLY2gmHckDtmwWZy-9Qw51oTcUvcaQwdlWZ5gf544kgKTos7/s1600/12208776_10153433573578248_1567406273107511750_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglduMvt5qd51Wvn2Ip1Nj_stV7xxtd29Fwl0G7R9SnXBppFNy9APbExPnp6YZKltjEx0A8S8pqZPeCyqOUyOH799thwkhraLY2gmHckDtmwWZy-9Qw51oTcUvcaQwdlWZ5gf544kgKTos7/s1600/12208776_10153433573578248_1567406273107511750_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
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You will need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNRQb9AvCc25CQefbWNSf4WOJ3wu2A8yRyy69IN0sGEI5M4PZEyVKx-LwpXG-Hu54D733AtFcKlDjQ8UsmaGmUVWWVn3WuLmG-xTdCX4SBNVW1IGD3xH7VLkIuqn6unve8p37wcql7v9W/s1600/snowy-pinecone-candle-supplies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNRQb9AvCc25CQefbWNSf4WOJ3wu2A8yRyy69IN0sGEI5M4PZEyVKx-LwpXG-Hu54D733AtFcKlDjQ8UsmaGmUVWWVn3WuLmG-xTdCX4SBNVW1IGD3xH7VLkIuqn6unve8p37wcql7v9W/s320/snowy-pinecone-candle-supplies.jpg" width="320" /></a></div>
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Pine Cones<br />
Mason Jar<br />
Lace<br />
Twine<br />
Glue Gun<br />
Snow Tex<br />
Votive Candle<br />
Epsom Salt<br />
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Hot glue lace to top of jar.<br />
Hot glue twine around rim of jar and tie a bow.<br />
Hot glue pine cones to lace, twine and/or jar.<br />
Stir Snow Tex and apply to pine cones with fingers.<br />
Pour Epsom Salt into jar.<br />
Insert candle with tongs (to keep from disturbing Snow Tex).<br />
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Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-44683993121373942962015-11-06T06:02:00.003-08:002015-11-06T06:02:44.966-08:00Sweet Potato Casserole (with nuts in topping, mmm)<div class="separator" style="clear: both; text-align: center;">
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5 medium yams or sweet potatoes<br />
2 c sugar (I'd cut down on that if you use canned yams w/sugar)<br />
1 tsp salt<br />
4 eggs, beaten<br />
1 stick butter, melted<br />
1 c milk<br />
1 tsp vanilla<br />
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Crunch topping:<br />
2 c brown sugar<br />
2/3 c flour<br />
2 c pecans, chopped<br />
2/3 c butter, melted<br />
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Preheat oven to 375 degrees.<br />
Cook potatoes, or use canned.<br />
Beat all ingredients together and pour into greased baking dish.<br />
Mix topping ingredients together and place on top of sweet potatoes.<br />
Bake for 35 minutes.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-9603245445439448172015-11-05T10:58:00.002-08:002015-11-05T10:58:36.476-08:00Cheesecake Carrot Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vZeslj-9y0B2mehYBvfIsVL_dsW8sQNspZmHK86r9zsihmIsG1e9cDj0HO99bus1TYMqUkyGHYd16CbCfv2FTQcrpymnHuAcS14LnJUnN2I2zVAhxd_cGqxrc0gvhvfzrJ8Xnh3KeTj2/s1600/11220135_1056316371054303_3891966717020887575_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vZeslj-9y0B2mehYBvfIsVL_dsW8sQNspZmHK86r9zsihmIsG1e9cDj0HO99bus1TYMqUkyGHYd16CbCfv2FTQcrpymnHuAcS14LnJUnN2I2zVAhxd_cGqxrc0gvhvfzrJ8Xnh3KeTj2/s320/11220135_1056316371054303_3891966717020887575_n.jpg" width="305" /></a></div>
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Cheesecake:<br />
8 oz cream cheese<br />
1/4 c sugar<br />
1 TBS lemon juice<br />
2 eggs<br />
1/4 c sour cream<br />
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Carrot Cake:<br />
1 c all purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
3/4 tsp cinnamon<br />
1/8 tsp nutmeg<br />
1/8 tsp cloves<br />
pinch salt<br />
2 eggs<br />
1 carrot, grated<br />
1/2 c sugar<br />
1 tsp vanilla<br />
1/2 c oil<br />
2 TBS maple syrup<br />
1/4 c coconut (optional)<br />
1/4 c raisins<br />
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Cream Cheese Frosting:<br />
8 oz cream cheese, softened<br />
3 TBS butter, softened<br />
1 c powdered sugar<br />
1 tsp vanilla<br />
1 c whipping cream, beat (or Cool Whip)<br />
pecans (to decorate)<br />
caramel sauce (topping)<br />
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Preheat oven to 350 degrees.<br />
Line spring form pan with foil, and then parchment paper. Grease parchment paper and up sides of pan.<br />
Make cheesecake. Beat cream cheese and sugar. Add eggs one at a time and beat. Then add lemon juice and sour cream and mix. Set aside.<br />
Make carrot cake. Sift flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. In separate bowl, beat eggs until frothy. Add oil, vanilla and maple syrup. Mix in flour mixture slowly and beat until incorporated. Fold in carrot, coconut (optional) and raisins. <br />
Put 1/2 cup carrot cake batter into prepared pan. Dollop 1/3 cup of cheesecake batter on top. Put rest of carrot cake mixture on top, then cover with rest of cheesecake batter. Do not swirl! It will swirl itself while cooking.<br />
Bake about an hour, until center is slightly wobbly. Allow to cool, then refrigerate until cool enough to frost.<br />
Make frosting: Beat cream cheese, butter, sugar and vanilla. Fold in whipped cream.<br />
Frost entire cake, and decorate with pecans. Drizzle with caramel sauce on top.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-21512271782200189772015-11-03T06:15:00.000-08:002015-11-03T06:15:04.455-08:00Pumpkin Pie Crescents<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3bQyrFLbDL6G9AHbnkAN8dN2Lxx4VqgEalqT_m7FpvzzsitCM0JU45YX6L45nm9p1r4BlN__3A9QCR32-If1i9UIsLFqZh-Wo4hOaLcG90D876joJRTYH_56cw8Ius50VwSSL2QKv3Kr/s1600/Mini+Pumpkin+Pie+Crescents.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3bQyrFLbDL6G9AHbnkAN8dN2Lxx4VqgEalqT_m7FpvzzsitCM0JU45YX6L45nm9p1r4BlN__3A9QCR32-If1i9UIsLFqZh-Wo4hOaLcG90D876joJRTYH_56cw8Ius50VwSSL2QKv3Kr/s320/Mini+Pumpkin+Pie+Crescents.jpg" width="320" /></a></div>
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<b><u><span style="color: #444444; font-family: "Arial",sans-serif;"></span></u></b><br />
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<b><u><span style="color: #444444; font-family: "Arial",sans-serif;"></span></u></b><br />
<b><u><span style="color: #444444; font-family: "Arial",sans-serif;">Mini
Pumpkin Pie Crescents Recipe:</span></u></b><span style="color: #444444; font-family: "Arial",sans-serif;"><br />
<i>(makes 32 crescents) </i><o:p></o:p></span><br />
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<i><span style="color: #444444; font-family: "Arial",sans-serif;">Ingredients:</span></i><span style="color: #444444; font-family: "Arial",sans-serif;"><br />
2 tubes of refrigerated crescent rolls<br />
1/2 block of cream cheese (4 ounces)<br />
1 cup of canned pumpkin (not pumpkin pie filling)<br />
2 Tablespoons of pumpkin pie spice<br />
7 Tablespoons of granulated sugar<br />
1 Tablespoon of ground cinnamon<o:p></o:p></span><br />
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<i><span style="color: #444444; font-family: "Arial",sans-serif;">Directions:</span></i><span style="color: #444444; font-family: "Arial",sans-serif;"><br />
Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3
Tablespoons of sugar. Beat together until fluffy and creamy to make your
pumpkin filling. Set aside.<o:p></o:p></span><br />
<br />
<span style="color: #444444; font-family: "Arial",sans-serif;">Roll each
crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin
pie filling on each crescent. Spread the filling about half way down the
cut crescent. Roll up each crescent starting from the thick end to the
thin end. They will be a little messy, but that is just fine!<o:p></o:p></span><br />
<br />
<span style="color: #444444; font-family: "Arial",sans-serif;">Mix together 4
Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon.
Roll each filled crescent in your sugar mixture. Place on an ungreased
baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in
color.<o:p></o:p></span><br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-37002495001383460882015-11-03T06:12:00.001-08:002015-11-03T06:12:47.597-08:00American Goulash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudLmVehf50cjSpdc0OZpkOXTSOxH9GB4ZzG96UF9HUryCpHc88ZVrsbkNgCPLHH3GryGOQ5uDomPSQDGX4cADg3tV-0HarWjz87tHvSLACesuKY6YtL1fYWkomTrasUuMqAqa6tfgIWC0/s1600/12096409_10207897400662701_1308391758264121855_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudLmVehf50cjSpdc0OZpkOXTSOxH9GB4ZzG96UF9HUryCpHc88ZVrsbkNgCPLHH3GryGOQ5uDomPSQDGX4cADg3tV-0HarWjz87tHvSLACesuKY6YtL1fYWkomTrasUuMqAqa6tfgIWC0/s320/12096409_10207897400662701_1308391758264121855_n.jpg" width="320" /></a></div>
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2 lbs lean ground beef<br />
1 medium onion<br />
1 medium bell pepper<br />
1 32 oz can tomato juice<br />
2 c elbow macaroni<br />
1 16 oz can diced tomatoes<br />
1/4 c Parmesan cheese<br />
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Brown ground beef with onion and bell pepper, drain. Add tomatoes, tomato juice and macaroni. Salt and pepper to taste. Cook on medium low heat for 45 minutes. Sprinkle Parmesan cheese when serving.Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-438662716830814932015-10-07T12:53:00.003-07:002015-10-07T12:53:37.184-07:00Apple Turnovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWv1W_IhgGBCwAsFCN8gK1f7jC98TiEegHgXxdT4M41h_hdEZycsk5YbTunLpuUWv3tilP2hQbNMfGBDMoAsq9AKnZYE4lSZkslbqTivQcc2siPdArH53icMznzWAAUNK7v7jgYJNFFHEF/s1600/ac33c2d6-356d-4f7c-8194-eb4341cddb50.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWv1W_IhgGBCwAsFCN8gK1f7jC98TiEegHgXxdT4M41h_hdEZycsk5YbTunLpuUWv3tilP2hQbNMfGBDMoAsq9AKnZYE4lSZkslbqTivQcc2siPdArH53icMznzWAAUNK7v7jgYJNFFHEF/s320/ac33c2d6-356d-4f7c-8194-eb4341cddb50.jpg" width="320" /></a></div>
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4 medium apples, peeled and chopped</div>
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2 TBS butter</div>
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1/2 c packed brown sugar</div>
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1 tsp cinnamon</div>
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2 tsp corn starch</div>
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1 sheet frozen puff pastry, thawed</div>
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egg wash (1 egg beaten with 1 tsp water)</div>
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<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepHeading">1</span> <span class="recipePartStepDescription">Heat oven to 400°F. Line cookie sheet with cooking parchment paper.</span> </li>
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepHeading">2</span> <span class="recipePartStepDescription">In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.</span> </li>
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepHeading">3</span> <span class="recipePartStepDescription">Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.</span> </li>
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepHeading">4</span> <span class="recipePartStepDescription">Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.</span> </li>
<li class="recipePartStep" itemprop="recipeInstructions"><span class="recipePartStepHeading">5</span> <span class="recipePartStepDescription">Bake 25 to 30 minutes or until golden.</span></li>
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Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-77468251481533322972015-10-02T08:53:00.000-07:002015-10-02T08:53:23.116-07:00German Chocolate Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweO_sp6pGh2OrtwjgY80JaQDvNP1yF466EfO7LC265UEmngn6RwcjoCJZNSbpfEHNRDWJEjahzb4p_yhT7dQd9jpCPqRIEFMuNcmnhSnc9ln3l1u5K6LGJqA3mq_JEroMbATA3WDJF6aE/s1600/10277911_884120321599278_5665625096399454388_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweO_sp6pGh2OrtwjgY80JaQDvNP1yF466EfO7LC265UEmngn6RwcjoCJZNSbpfEHNRDWJEjahzb4p_yhT7dQd9jpCPqRIEFMuNcmnhSnc9ln3l1u5K6LGJqA3mq_JEroMbATA3WDJF6aE/s320/10277911_884120321599278_5665625096399454388_n.jpg" width="320" /></a></div>
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Get a pie crust and bake it.<br />
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Filling:<br />
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4 oz German sweet chocolate, chopped<br />
2 oz unsweetened chocolate, chopped<br />
1 can (14 oz) sweetened condensed milk<br />
4 egg yolks<br />
1 tsp vanilla<br />
1 c chopped pecans<br />
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Topping:<br />
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1/2 c packed brown sugar<br />
1/2 c heavy whipping cream<br />
1/4 c butter, cubed<br />
2 egg yolks<br />
1 c flaked coconut<br />
1 tsp vanilla <br />
1/4 c chopped pecans<br />
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Melt chocolates in microwave and stir until smooth. Cool slightly.<br />
Whisk in milk, egg yolks and vanilla.<br />
Stir in pecans.<br />
Pour into crust.<br />
Bake at 350 degrees for 16-19 minutes or until set.<br />
Cool 1 hour.<br />
In small heavy saucepan, combine brown sugar, cream and butter.<br />
Bring to boil over medium heat, stirring to dissolve sugar. Remove from heat.<br />
In small bowl, whisk small amount of hot mixture into egg yolks.<br />
Return everything to saucepan, whisking constantly.<br />
Cook 2-3 more minutes, or until mixture thickens. (Temp should be 160 degrees.)<br />
Stir constantly.<br />
Remove from heat. <br />
Stir in coconut and vanilla. Cool 10 minutes.<br />
Pour over filling.<br />
Sprinkle with pecans.<br />
Refrigerate 4 hours.<br />
Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0tag:blogger.com,1999:blog-2602528311765763181.post-59790903516843498402015-10-02T08:45:00.001-07:002015-10-02T08:55:52.900-07:00Turtle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHB3OndUzitvIIq1BB9dq5CSENtZLpATXjE1gPGKA78V65LPaF65fUXqs2-T8oSAI1SzTZINn0AElt6LSq5Yr6hXYKc_uLQRPylAKrgpCCGPwwmvqtxqk_Mkq0vtq9YkcKAdf6b4wkg8EF/s1600/11986439_10152999045431697_5687912218042779492_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHB3OndUzitvIIq1BB9dq5CSENtZLpATXjE1gPGKA78V65LPaF65fUXqs2-T8oSAI1SzTZINn0AElt6LSq5Yr6hXYKc_uLQRPylAKrgpCCGPwwmvqtxqk_Mkq0vtq9YkcKAdf6b4wkg8EF/s320/11986439_10152999045431697_5687912218042779492_n.jpg" width="318" /></a></div>
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THIS LOOKS LIKE A WHOLE LOTTA TROUBLE - I'M PLANNING TO MAKE A REGULAR CHOCOLATE COOKIE DOUGH AND ADD SOME CARAMEL BITS AND PECANS - SAME THING - LESS WORK. JUST MY OPINION.<br />
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Ingredients:</h3>
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2 cups minus 2 tablespoons cake flour<br />
1 2/3 cups bread flour<br />
1 1/4 teaspoons baking soda<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons kosher salt<br />
2 1/2 sticks unsalted butter<br />
1 1/4 cups light brown sugar<br />
1 cup plus 2 tablespoons sugar<br />
2 large eggs<br />
2 teaspoons pure vanilla extract<br />
2 cups dark chocolate chips<br />
1 cup caramel bits<br />
1 cup chopped pecans</div>
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Directions:</h3>
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<span itemprop="recipeInstructions">1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.</span><br />
<span itemprop="recipeInstructions">2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.</span><br />
<span itemprop="recipeInstructions">3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.</span><br />
<span itemprop="recipeInstructions">4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.</span><br />
<span itemprop="recipeInstructions">5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.</span><br />
<span itemprop="recipeInstructions">6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.</span><br />
<span itemprop="recipeInstructions">7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet</span><br />
<span itemprop="recipeInstructions">8. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.</span><br />
<span itemprop="recipeInstructions">9. Repeat with remaining dough.</span></div>
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Wanda Milam's Familyhttp://www.blogger.com/profile/14407018746357985190noreply@blogger.com0