Cinnamon Rolls

Ingredients:

1 cup milk
1/2 cup and 1T sugar
2T (or 2 packages) yeast
1 cup lukewarm water
6 cups shifted flour
6T shortening
3 eggs
2t salt


Directions:

Scald and cool to lukewarm 1 cup milk. Meanwhile dissolve 1 Tbsp sugar and 2 pkg yeast in 1 cup lukewarm water. Add milk. Sift before measuring. 3 cups flour, add to above mixture and best until smooth and fine grained. Cream 1/2 cup sugar with 6 Tbsp shortening and add to first mixture. Add 3 beaten eggs. Add 2 tsp salt and enough flour (about 3 cups) to make dough to handle. Knead lightly and place in bowl greased with butter. Let raise until double in bulk, about 1 hour. Roll about 1/2 inch thick, spread with melted butter, sugar, cinnamon, raisin, and nuts. Roll up and cut in slices. Place cut side up on greased tin and let rise 1 hour. Bake 400 degrees until nice and brown. About 15 minutes. Ice while hot. Makes about 24

Tip: use a length of thread to cut the rolls so they don't get smashed. Just wrap the thread around the roll and pull.
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Frosting ingredients:

4 cups powder sugar
4T butter
4T milk
1t vanilla


Frosting directions:

Blend all ingredients together until smooth and fluffy. Makes about 2 cups.

Divinity

Not my photo. I "borrowed" it from on-line

Ingredients

2 cups Sugar

2 Egg Whites

1/2 cup White Corn Syrup

1/2 cup Water

1 tsp Vanilla
2/3 cup nuts (optional)

Directions

Mix sugar, syrup, and water then DO NOT stir it again. Bring to soft ball (235-245 degrees F). Pour 1/4 of it slowly over beaten egg whites (beaten to HARD peaks). Beat that back to peaks. Cook rest of mixture until almost brittle (also know as soft crack stage 300-310 degrees F). Pour slowly over whites, beating constantly. Continue to beat until creamy (this takes a while and the candy starts to pull away from the sides of the bowl when done). Add vanilla and nuts. Spoon onto wax paper.

Snowflakes

OK so if you look at this you may say I have never heard it called a snowflake before. Well me either till I thought of it today actually. A funnel cake usually found at your local fair during warmer months. However for our Family Home Evening treat I thought since it was Christmas lets give this a Christmas name. It couldn't be a more perfect way to describe it since like a snowflake there seldom ever is 2 the exact same. You will need a having a funnel with a 1/2" hole or anything with a spout like a tea pot. I got this recipe from my mom's collection of recipes handed down from her Aunt. They are yummy the only difference is I added vanilla. Here is the recipe and I hope you enjoy!

Ingredients
1 egg, beaten
1 cup of milk
1 1/4 cup flour
2 Tbs sugar
1 tsp baking powder
2 tsp vanilla
1/4 tsp salt (opt)
oil for deep frying

Directions
Beat milk with egg. Blend dry ingredients and gradually add milk mixture(add more milk if batter is not a pourable consistency), beating consistently till smooth(I did this in the blender, make sure to scrape sides). Holding finger over the bottom of funnel having a 1/2" hole fill funnel with batter. Holding funnel over the oil as close as you safely can, remove finger from the bottom of funnel and drop batter into oil, using a circular motion then a criss cross motion. Well you have pour enough cover funnel with finger again if you still have some in funnel. Fry until cakes are puffy and golden brown, turning once. Remove cakes with tongs or slotted spoon to plate with paper towels to drain. Sift powdered sugar over top and serve. Makes 4 large cakes or up to 2 1/2 dozen cakes.

Chocolate chip cookie dough and fudge!

So my dear friend Coree posted this on facebook and it looks so good I wanted to make sure that I could find it and make it for Christmas. Hopefully she doesn't mind that I have posted this. If she does I will remove it but I am hoping that she doesn't because seriously look at it, that looks GOOD. So here is what she posted regarding it below.

Put them together and what do you get? Umm...Didn't I just tell you? Chocolate chip cookie dough fudge! DUH!!! It's REALLY yummy!!

P.S. The cookie "dough" is not the traditional cookie dough, it is altered to not have any raw ingredients. :P

Cookie dough:

1/3 cup butter, melted
...1/3 cup packed brown sugar
3/4 all purpose flour
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

Mix the brown sugar with the butter until smooth. Add flour and salt and mix well. Stir in chocolate chips. Place batter in a small quart size ziploc, seal, and press the dough so it is flat in the ziploc. Place flat in the freezer for 10 minutes, or until firm. (It took mine about 20 minutes to be firm enough to cut into chunks and not have them mix like dough with the fudge.)

After dough is firm, cut into 1/2 inch pieces.

Fudge:

1 lbs. powdered sugar
8 ounces cream cheese, softened or whipped cream cheese
1 teaspoon vanilla
1 cup semisweet chocolate chips

Cream together powdered sugar, cream cheese and vanilla. In a heavy saucepan over very low heat, melt chocolate chips, stirring constantly. Add melted chocolate to cream cheese mixture, beat until blended. Stir in chilled cookie dough pieces. Spread evenly in pan. Refrigerate until firm. Remove from pan and cut into squares.

Enjoy!!

Arroz Con Leche (Rice Pudding)

So this is something that I really didn't like as a kid. But for some reason since I got older I have made it a few times just because I am in the mood for it. It is a great way to use left over plain white rice for your dinner. My family liked it so I am sharing it with you.
Enjoy!

1 1/2 cups rice
1 large egg
2 1/2 cups milk
1/2 cups sugar
2 Tbs vanilla
2 tsp cinnamon
2 Tbs butter (unsalted)
3 Tbs sweetened coconut flakes (opt)
3/4 cup raisins (opt)

In a saucepan mix rice and egg. Add remaining ingredients except raisins. On low heat for 5 minutes continuously whisk mixture. Raise temperature to medium and continue to whisk for another 10 minutes. Raise temperature to high-medium/low high setting. Continue to whisk until mixture starts to thicken. Remove from heat and add raisins. Takes about 20-30 minutes till mixture thickens. Remember to keep whisking mixture or you will had scramble egg pieces in pudding also while at higher temperatures if left standing the mixture will burn as well boil over and make a mess. It is an easy recipe. Mostly just requires patience until it is cooked. Hope you like it as much as my family did.

Best Brownies

From Allrecipies.com. I just think it's worth passing on, especially since these are the ONLY brownies I'll make now. And since I'm lazy- copy and paste. For the record I think the brownies stand alone just fine if you prefer them without frosting (the picture is without frosting).

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Frosting ingredients:

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

JoAnne's Hot Fudge Brownie Cheesecake

So this is a rich and very yummy cheesecake. It is also huge. But what can we say we love it and can only enjoy it on rare occasions since it really fattening. You can cut back on fat by using a lower fat cream cheese. I usually do half regular fat and half fat free. It just makes me feel better. So please enjoy it is fabulous!

Ingredients

1 brownie mix
5 pkg cream cheese (8 ounces)
1 3/4 c. sugar
3 tbsp. flour
2 tbsp. vanilla
5 eggs
2 egg yolks
1 pt. heavy cream

Directions

Bake and cool brownie mix, as directed. A less dry fudge-like mix works best. Line the bottom and sides of 10-inch spring form pan with brownies. Combine cheese, sugar, flour and vanilla. Mix until smooth. Add eggs one at a time, mixing VERY slowly. Blend in cream by hand. Use only 1 oven rack at lowest level. Preheat oven to 500 degrees. Bake 10 or 12 minutes or until set. Then reduce heat to 250 degrees and bake 1 hour. Cover with foil, if browning occurs. Turn off oven, keep door closed for 15 minutes. Then remove and cool on rack. Cool and drizzle hot fudge sauce. Refrigerate.

Upside-Down Hot Chocolate

OK as strange as this might sound it was very yummy. I found the recipe online at with the Fox 13 recipes. You know the ones they do during the afternoon news hour. It was very easy and lots of fun. My family and I thoroughly enjoyed it. So I thought that I would share. Well I also just used some white chocolate chips and it still turned out well. On the picture I used a small mason jar simply so that you could see how it looks. Enjoy!

White Hot Chocolate:
1 cup heavy cream
4 cups half and half
1 cup white chocolate, chopped (use a good quality)
1 tsp. vanilla

Combine white chocolate and heavy cream in a sauce pan and cook over medium heat.

Stir continuously until white chocolate has completely melted.

Stir in half and half, and vanilla.

Continue cooking until heated through.

Pour into cups and top with chocolate whipped cream and garnish with chocolate shavings and a Pirouette cookie!

Chocolate Whipped Cream
1/2 cup of heavy cream
1/4 cup of sugar
2 Tbs. or two squirts of chocolate syrup

In a mixing bowl beat cream until it starts to hold its shape, then add sugar and chocolate syrup.

Continue mixing until all ingredients are combined, scraping down the sides of the bowl as needed.

Triple Tasty Fudge Bars

My mother-in-law asked for the recipe since she really like them at a Christmas party we attended. The recipe itself comes from some random cook book I own.


Ingredients:

1 15-ounce package fudge frosting mix
1 18.5 ounce German chocolate cake mix
1/4 cup water
1 egg
1/2 cup sour cream
6 ounces of chocolate chips

Directions:

Prepare frosting mix as directed on package. I personally skipped this and just used the canned frosting.

Combine dry cake mix (I used Fudge rather then German Chocolate), 1/2 cup frosting, water, and egg. Stir by hand until cake mix is moistened (mixture will be stiff).

Pat into 9x13-inch pan, greased on the bottom only.

Beat sour cream into remain frosting. I used equal parts frosting and sour cream.

Spread over base.

Sprinkle with chocolate chips.

Bake at 375F for 40-50 minutes. Top will be puffy and an inserted toothpick will NOT come out clean (chocolate chips also don't really melt).

Cool and cut into bars

Vanilla and Chocolate Ice Cream

I have made this a few times, but recently I started adding chocolate to this recipe and the chocolate version almost reminds me of a Chocolate Frosty from Wendy's. I have used this vanilla recipe and added anything from candy to fruit. It has always turned out great. I hope you Enjoy!
Vanilla Ice Cream
4 Quart Recipe

2 1/2 cups milk
1 3/4 cups sugar
2 cups half and half
1 1/2 Tbsp vanilla extract
4 cups whipping cream

Mix all ingredients together and freeze according to manufactures instructions.

For Chocolate mix in a separate bowl:
3/4 cup chocolate powder
2 cups sugar
1/2 cup milk

Pour into vanilla mixture and freeze according to manufacture instructions.

Lemon Cake

I took this recipe from here, and well think it's worth sharing. Since I'll copy and paste most of the recipe I'll just add my own thoughts in italics.

1 1/2 c. (3 sticks) of REAL butter (umm yeah I used half butter and half vegetable oil spread came out just fine though I can't recommend less then half real butter)
3 c. cake flour (no substitutions here--you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 c. sugar
5 large eggs
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice (I squeezed 1 lemon and got 2T)
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk (yeah. no buttermilk here I used the substitute of 1T vinegar and enough milk for that to become a cup)


Preheat oven to 325.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don't go skimping here--you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake. (yeah if I had a stand alone electric mixer, a hand mixer worked fine but it did take longer to get the desired results- Don't be afraid to look at the recipe I used to see a picture of how this should look)

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated. (don't just dump them in at the same time it's important to get it all mixed together and all mixed together creamy)

The recipe I used was for cupcakes at 325 (20-25 minutes). I did bake it at 325 but I bake mine in a 9x13 for 35-40 minutes. Be very careful not to over bake.

Also there is a lemon butter cream frosting to top it. For actual frosting wait until the cake is completely cooled and mix the following.

1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar

Beat butter, lemon rind, and lemon juice in an electric mixer until creamy. Gradually add powdered sugar, beating to spreading consistency. Makes 2 3/4 c.

For my cake since my husband prefers a glaze on his lemon cakes I added 1/8c water decreased the amount of butter by half (I just didn't need that much frosting since I was turning it into a glaze) I'm not sure how much sugar I used since I just kept adding it until I liked the consistency. Then I drizzled the glaze on while the cake was still warm.

Personally I thought YUM. This was amazingly light but not airy. The flavor was wonderful it wasn't "just a hint" nor was it overpowering. Perfect for summer because really who doesn't love a citrus dessert in summer? Two thumbs way by from me and my family (birthday boy included).

Lime Pie

OK so when I made this I was in the mood for something light and fluffy. It was Sunday so I wasn't about to go to the store and I couldn't find a recipe that used the ingredients that I had. Since desperation is the mother of invention. I borrowed a pie plate from my neighbor, since mine have all been thrown away and later took my creation over to share and get a second opinion. It got good reviews. So here you go. I hope that you enjoy it as much as everyone said they did here. There will be extra filling. I grabbed 5 custard dishes and made some more crust and divided the leftover among the custard dishes for individual servings. You could also make a second pie if you prefer. Just double the recipe for crust.


Ingredients:

crust
10 cinnamon honey graham crackers
1/3 cup sugar
1/4 cup melted butter

filling
2 1/2 8 oz packages cream cheese
1/2 cup sugar
1 can of sweetened condensed milk
1 cup lime juice

topping
1/2 8 oz package cream cheese
1/4 cup sugar
2 T vanilla
1/4 cup of milk

Directions:
In a food processor chop graham crackers until small and grainy(You can also do this by hand if you don't have a food processor). Add sugar and butter and pulse till mixed. Dump into a 9" pie plate and press to form crust.

Next I used my Kitchen Aid mixer with the whisk attachment. You can use a hand mixer for this however make sure the cream cheese has been softened first or it can burn out the hand mixer motor. In the Kitchen Aid cream the 2 1/2 packages of cream cheese and 1/2 cup sugar on medium high(about 7 or 8 speed). Next slowly add the sweetened condensed milk while mixer is going. Once thoroughly mixed add lime juice slowly, continuing on a 7-8 speed setting. Once all ingredients are added. Stop machine and scrape sides. Once sides are scraped mix on medium high for 2 minutes. Once finished turn off machine and spread mixer into crust.

Last in a bowl I creamed the 1/2 package of cream cheese and 1/4 cup sugar with a hand mixer. Next I added the vanilla and mixed well. Finally I added the milk slowly. Once completely mixed I put it into a Ziploc bag and cut a corner and piped topping around the edge of pie and onto center of pie.

Refrigerate for at least 2 hours. Enjoy!

Jello Poke Cake

This is our Easter Dessert. One of the few times a year that I will make dessert for my family. It is extremely easy and very yummy. Hope that you enjoy. I used strawberry jello and strawberries.

Ingredients:
1 white cake mix
1 small package jello
1 8 oz pkg cream cheese
1 8 oz pkg cool whip
Fruit to match jello

Directions:
Make cake according to directions on box. When completely cooked allow to cool for 1/2 hour. Then poke holes all over cake with butter knife or back of wooden spoon. You want to have a lot of holes. Then make jello and pour all over cake completely cover the top. After drenching with jello put cake in fridge. In a mixer beat cream cheese and then add cool whip and beat together. After stir in or using beaters mix fruit in with cream cheese and cool whip. Spread evenly over chilled cake and serve. Store leftovers in fridge.

Peanutty Goober Cake

1 package yellow cake mix
1 cup creamy peanut butter
1/2 cup packed light brown sugar
1 cup water
3 large eggs
1/4 cup vegetable oil
1 cup peanut butter/chocolate morsels
1 cup chocolate covered peanuts (goobers)

Preheat oven to 350 degrees. Lightly grease 13x9 inch baking pan.
Beat cake mix, peanut butter and sugar in large mixer bowl until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs and oil to remaining crumb mixture; blend on low speed until moistened. Beat on high speed for 2 minutes. Stir in 1/2 cup morsels. Pour into prepared baking pan.
Sprinkle Goobers, remaining morsels and reserved crumb mixture over batter.
Bake for 40-45 minutes or until wooden pick inserted in cake comes out clean. Cool completely on wire rack.

Festive Fudge

I make this every year for Christmas. I love it because it is easy and tastes great. I will generally use milk chocolate chips but any flavor chips are fine. If you would like to do a chocolate peanut butter fudge just replace butter with the peanut butter. Don't add more than 2 T or it will not set properly.

Ingredients:

12 oz chocolate chips
1 can sweetened condensed milk
2 T butter
1 T vanilla
1/4 cup nuts any flavor (optional)

Directions:

Place ingredients in a microwave safe bowl. Place in microwave for 1 minute on high. Take out and stir. Then if needed place in microwave for 30 seconds. Spread mixture in a greased (I use pam spray) dish and cool. Enjoy.

Halloween Spud Nuts

I had intentions of getting this up sooner but then life threw me a curve ball that turned my world upside down, so I'm just now getting this up. In fact, my mom has these rising on the counter at this very minute!

2 cups warm water (at least half of it being potato water from preparing your mashed potatoes)
2 cups sugar
1 tab yeast
1 tsp salt
1/2 cup melted shortening
2 beaten eggs
1 cup mashed potatoes
7-9 cups flour

Combine yeast, sugar and water and let sit for about 5 minutes. Mix in remaining ingredients to make a soft dough. Let raise until double. Knead down, let raise again. Roll out on floured surface until 3/4 in thick, then cut and set on floured surface for about 1/2 hour. Prepare glaze by mixing 1 pound powdered sugar with hot water in a large bowl to make a thin syrup. Fry in hot oil til golden brown, flip over and fry til the other side is golden brown. Dip spud nuts into glaze right after pulling out of the oil and place on a baking rack or hang on wooden dowel or spoon handle to cool. Enjoy! (Makes about 5 dozen.)

Peanut Butter Frosting

This is a great frosting on Chocolate cake it is your choice though if you want it chunky or creamy. But like the cream cheese frosting you will have to add more powdered sugar to decorate with it. I am personally a big fan of light and creamy frosting that isn't just sugar. It allows the other flavors to come out more.

Ingredients:

1 cup peanut butter
1 stick butter
1 tsp vanilla
1 1/2 cups powered sugar.

Directions:

Cream peanut butter and butter together. Add sugar and mix well.

Cream Cheese Frosting

Not really for decorating but I have used it for a base and added another 2-3 cups to make it a better decorating option. Great on any cake.

1 8 ounce package cream cheese
1 stick butter
1 1/2 tsp vanilla
1 1/2 cups powdered sugar

Cream butter and cream cheese together. Add Vanilla. Then whip sugar in.

I also make a Chocolate version of this that tastes like fudge.

Melt 1 12 ounce package milk chocolate chips and add into butter and cream cheese mixture. Once completely mixed add vanilla and 3 cups powdered sugar.

Also a raspberry version that is to die for and taste great on a chocolate cake.

After mixing all frosting ingredients together add 1 cup raspberries and mix well. Not for decorating with.

Soft Chocolate Chip Cookies

I actually made this recipe with Reese's pieces candy instead of the chocolate chips. They were way yummy. Plus my husband prefers them with Reese's Pieces since he is a Reese's fan. Remember to not cook longer than 10 minutes or they will be overcooked. Also make sure to leave them on the cookie sheet for 7 minutes or they will be undercooked. They taste great with different candies.


Ingredients:
3/4 cup Sugar
3/4 cup brown sugar
1 cup melted butter
1 large egg
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 package chocolate chips

Directions:
Mix sugars, butter, and egg in a large bowl. Stir in the flour, baking soda, and salt. Stir in Chocolate chips. Drop dough by spoonfuls on a cookie sheet. Bake at 350 degrees for 8-10 minutes. No more than 10 minutes. Cookies will look soft. Leave on cookie sheet for 7 minutes.

Tres Leches Cake (Three Milk Cake)

courtesy of Kari Celaya and Sandra Martinez

1 yellow cake mix - prepare and bake as usual

1 can of each: evaporated milk, sweetened condensed milk, and coconut milk.

When cake is done, with a fork, poke holes throughout the cake. Mix all the can of milks together and pour over cake….and refrigerate.