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Fudge Cupcakes 100 grams/3.5 ounces dark chocolate (70% cocoa solids), finely chopped 60 grams/2.

1 ounces butter, finely chopped 65 grams/2.3 ounces caster sugar 60 ml Frangelico 1 egg yolk 55 grams/1.9 ounces self-raising flour 20 grams/.7 ounces Dutch-process cocoa, sifted Chocolate Caramel Ganache 65 grams/2.3 ounces caster sugar teaspoon lemon juice 150 ml pouring cream 200 grams/7 ounces milk chocolate, finely chopped Fudge Cupcakes Preheat oven to 160c/320f. Combine chocolate, butter, sugar and Frangelico in a small saucepan and stir continuously over low heat until smooth and combined. Remove from heat, whisk in egg yolk, then flour and cocoa until smooth and just combined. Stand small patty cases in mini muffin tins and fill each to about 2/3s full you should get around 24. Bake until cakes are just set (12-15 minutes). Stand in tins for 10 minutes, then cool completely on a wire rack. Chocolate Caramel Ganache Combine sugar, lemon juice and 40ml water in a saucepan and stir to combine. Stir over medium-high heat until sugar dissolves, then cook without stirring until dark caramel in colour (3-4 minutes). Remove from heat, add cream and stir to combine. Add chocolate, return to heat and stir continuously until smooth and combined. Cool completely, whisking occasionally until cooled to room temperature (around an hour), then transfer to the refrigerator for another 20 mins to firm up (whisking every 5 minutes). Place in a piping bag fitted with a 5mm plain nozzle. Pipe swirls or peaks on top of each cake and serve. Cakes can be stored, iced and in an airtight container, for up to 5 days in the refrigerator. Notes: These little cakes can over cook very easily so watch them carefully. If they do look on the dry side then brush them with a little Frangelico. This is recipe I use! It's delicious!

Caramel Apple Surprise: 6 apples, peeled cored, diced 4 regular sized Snickers bars, chopped 1 tub Cool Whip Mix all together...everytime I make this people flip out, it's so good, and they can't believe it when I tell them what's in it

TX style steak chili *notes: feel free to use fresh ingredients, this is the lazy version. Also feel free to replace the steak with ground beef, but it will not be as awesome. Ingredients: NY strip steak, rare and cubed 1 can garlic fire roasted diced tomatoes 1 can rotel original 1 can diced green chilis 1 med onion, diced 2 stalks celery, diced 1 can chili beans with sauce tomato juice spices to taste (pepper, salt, chili powder, garlic, onion powder, cyenne) Toss in a stockpot / dutchoven. Pour in enough juice to cover all the ingredients for thick, more for thinner. Simmer over a low heat for an hour or two on the stove. OR follow above but in a crockpot. Let it cook 4 - 6 hours on low (then warm until ready to serve). Great with corn bread, also a great one to freeze for quick lunches or freezer meals. The longer it simmers, the better it tastes.

Pumpkin Chocolate Chip Cheesecake Crust: 2 cups Graham Crumbs 1/3 cup Margarine Cheesecake Batter: 4 pkg. (250g each) softened Cream Cheese 1 cup Sugar 2 tsp. Vanilla 4 Eggs 1 cup Sour Cream 1 cup canned or fresh pumpkin 1 cup chocolate chips CRUST: Preheat oven to 325F. Line 13x9-inch baking pan with foil. Mix Crust ingredients; press onto bottom of prepared pan. Bake 10 min. BATTER: Beat cream cheese, sugar, sour cream and vanilla in large bowl with electric mixer until well blended. Mix in pumpkin. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate chips by hand. Pour over crust. BAKING: Bake 40 min or until center is almost set. Cool completely. Refrigerate at least 4 hours. Store leftovers in refrigerator if there are any.

Hashbrown casserole Ingredients: 2lb bag of shredded hashbrown 1 pint sour cream 1 can cream of chicken soup 1 medium sized spanish onion, chopped 1-2 bags shredded cheddar (depending on your need for cheese. I use 2 bags) potato chips - crushed butter, lots of it

Directions: -Chop & grill onions with 1 stick of butter -In a large bowl, mix hashbrowns, sour cream, cream of chicken soup, as much cheese as you can pack inot it and the grilled onions grilled onions. -grease a 9x13 casserole dish with even more butter and spread the mix on in -smash enough potato chips to crumble over the top of the casserole -bake at 375 for 45 minute -eat in front of your computer while reading the latest drama on DWIL along with a glass of wine -slap any hands that try to steal bites your turn!

Oo and a crockpot recipe:

1 can beef broth 1 jar giardinara - drained 1 jar pepperoncinis drained As many garlic cloves as you want the largest roast (Pork or beef) you can fit in your crock pot Throw it all in together and cook on low for 18 hours. When done it'll just fall apart. Serve on croissant with shredded cheddar.

Stuffed Mushrooms; 1-8oz pkg cream cheese ( Neuchaftel (sp?) will work too) 3/4 C parmesan cheese 1/4C REAL bacon bits 2 cloves garlic, minced ( I cheat and use jarred) 20 medium mushrooms, stems removed 2C shredded cheddar. Preheat oven to 375. Blend cream cheese, parm, bacon and garlic together. ( soften the cream cheese by zapping for about 20 sec in microwave) Stuff caps with above mixture, Arrange in 13x9 dish. Top with shredded cheddar. Bake for 20 min or until cheese is melted.

Shredded Pork Chili in Crock Pot 2-3 lbs of pork tenderloin cut into 2 inch pieces 1 onion, chopped 1 red and 1 green pepper, chopped (I use whatever colors I have on hand) 1 can black, 1 can light, 1 can dark kidney beans (drained) 3 serrano peppers (or whatever hot pepper of your liking) 1 jar of hot salsa (16 oz, I make my own, but store bought works) 1/2 cup chicken broth 1 tsp cumin 1 tsp dried oregano 2-3 tsp chili powder Cook 8-10 hours on low, shred pork. This is amazing topped with shredded cheese and sour cream. Also, leftovers are wonderful over rice (I use brown rice). A bit too liquidy for burrito filling, but I can imagine it would taste HEAVENLY as that as well.

Pumpkin Spice Bread Ingredients 1 3/4 cups all-purpose flour 1 cup LIBBY'S 100% Pure Pumpkin 3/4 cup firmly packed brown sugar 1/2 cup (1 stick) butter (we recommend Land O Lakes), softened 2 large eggs 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder Directions PREHEAT oven to 350 F. Grease 9x5-inch loaf pan. COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan. BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely. *Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice Ginger Dip (this goes amazingly well on pumpkin cookies, pumpkin bread, and especially on pumpkin pie 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 2 teaspoons pumpkin pie spice 1 carton (8 ounces) frozen whipped topping, thawed Mix cream cheese, confectioners sugar, and pumpkin pie spice until fluffy, fold in whipped cream, enjoy

Caramelized Apple-Pecan Upside Down Cake


Time: 1 hour 1 stick (4 ounces) soft unsalted butter 3/4 cup pecan halves 2 large tart apples, like Fuji, peeled, cored and sliced 1/2 cup flour 3/4 teaspoon baking powder 1 teaspoon salt 1 3/4 cups sugar 3 large eggs 1/2 teaspoon vanilla extract Butter-pecan ice cream, for serving. 1. Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top. 2. Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside. 3. Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan. 4. With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool. 5. Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.

Salted Caramel Brownies Salted Caramel 1 cup sugar 4 tablespoons water 2 tablespoons light corn syrup 1/2 cup heavy cream 2 tablespoons butter 1/2 teaspoon lemon juice 1/2 teaspoon salt, kosher or sea Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesnt burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined. Measure 1/2 to 3/4 cup into a measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger One Bowl Brownies 4 squares unsweetwned baking chocolate 3/4 cup butter 1 1/2 cup sugar 3 eggs

1 tsp vanilla 1 cup flour Heat oven to 350f, line 13x9 pan with foil and grease Melt chocolate and butter in a large bowl in microwave, about 2 minutes, stir until chocolate is totally melted. Stir in sugar and vanilla. Blend in eggs, one at a time. Add flour, mix well. Pour in 1/2 to 3/4 cup caramel, lightly stir. Pour into prepared pan. Bake 30-35 minutes, until fudgy crumbs are left on knife. Cool completely before removing foil from pan and cutting into about 24 squares...if you can resist the urge to eat them out of the pan

Over night-chocolate chip-banana French Toast Casserole: 12 slices white bread (or whatever bread) 1.5 C milk or evaporated milk 1 C brown Sugar 1 tsp vanilla extract 1 tbl cinnamon 5 eggs 1/2 C butter 1 cup chocolate chips and peanut butter chips 1 banana squished

9x13 pan

Melt butter and poor into bottom of pan. Layer half the bread.

Spread all of the banana over layer of bread.

Mix brown sugar and cinnamon - use half and sprinkle all over banana and bread. Sprinkle half the chips over the layer.

Add second layer of bread - sprinkle rest of chips and sugar mix.

Mix milk, eggs and vanilla. Poor mixture over bread making sure to coat all of it. Let it soak overnight covered with foil.

In the morning heat oven to 350 And place casserole in covered for 30 min. Remove cover and bake another 15 min.

I add a sprinkle of chopped pecans on top as well after the first 30 minutes.