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Best Breakfast Cheese Danish

Ingredients 2 Crescent Roll Tubes 1- 8 oz. package of Philly cream cheese (softened) 2 TB butter (fully melted) 1 tsp lemon juice 1/4 Cup of light brown Sugar 1/2 Cup of regular White Sugar 1 Teaspoon Pure Vanilla Extract Glaze: 1/2 Cup powdered sugar 1 Teaspoon Pure Vanilla extract 4 Teaspoons of milk Instructions Preheat over to 350F. In a medium bowl, use a mixer to combine the softened cream cheese, lemon juice, pure vanilla extract and the white sugar until well combined.set aside. Open your crescent roll tubes but do not unroll them Use a sharp knife to cut through them- slicing them. Make thick slices. Lay each slice on a parchment lined cookie sheet. Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling). Using a brush, take the melted butter and add in the 1/4 cup of light brown sugar and mix Brush the mixture over each danish Dollop even amounts of the filling int
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Slow Cooker Chili Recipe

  Ingredients 1 Tbsp olive oil 2 lbs lean ground beef 1 large yellow onion , finely chopped 3 cloves of garlic , finely minced 2 (14.5) oz cans diced tomatoes with green chilies* 3 (8 oz) cans tomato sauce 1/2 cup water or beef broth 2 Tbsp chili powder 2 1/2 tsp ground cumin 2 tsp paprika 2 tsp cocoa powder 1 tsp granulated sugar 1/2 tsp ground coriander Salt and freshly ground black pepper , to taste 1 (15 oz) can dark red kidney beans, drained and rinsed 1 (15 oz) can light red kidney beans, drained and rinsed Serve topped with: Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce Optionally serve with: fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips Instructions Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker. Ret

Fantastic Meatball Casserole

  Fantastic Meatball Casserole INGREDIENTS 1 (16 ounce) package Barilla uncooked rotini pasta 1 (25 ounce) jar marinara sauce 3 cups water 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using) 2 cups Kraft shredded mozzarella (or Italian blend) cheese Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish INSTRUCTIONS Preheat oven to 425 degrees F. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender). ENJOY!! Source : allrecipes

Cheesy Baked Asparagus

  ingredients: Sea salt, course (you can use regular salt as well) Parmesan cheese (I used Kraft) fresh ground black pepper 1 bunch Asparagus Extra virgin olive oil Directions: Preheat oven to 400 degrees. Lightly spray a cookie sheet with cooking spray. Rinse the asparagus and dry with paper towels or kitchen cloth. Spread the asparagus out on the cookie sheet. Pour a little of the oil over the asparagus and toss to coat. Sprinkle with salt and pepper. Place in the oven for 10 minutes. Remove and shake some of the Parmesan cheese over the top. Return to oven for 3 minutes. Remove and serve with additional Parmesan cheese if desired. ENJOY!! Recipe From Janet’s appalachian kitchen

Best Lasagna Recipe

Ingredients : 1 1/2 pound lean ground beef 1 1/2 pound Italian sausage 1 chopped onion 1 8oz or larger (depending on your liking ) of sliced mushrooms cleaned 1 teaspoon salt 1 teaspoon Ground Pepper Black 1 teaspoon Garlic salt 1 jar 64 oz spaghetti sauce of your choice, I use Prego 2 eggs, beaten 1 32 ounce container ricotta cheese 1- 2 packages (16 ounces) shredded mozzarella cheese, divided.. I will add a little of some shredded cheddar in as well 2 teaspoon Garlic Powder 2 1/2 teaspoon Parsley Flakes, divided 2 teaspoon Italian Seasoning 1 box of lasagna noodles, cooked 1 cup grated Parmesan cheese, divided Instructions : Step 1. Preheat oven to 350°. Boil noodles, using directions provided on box Step 2. Meanwhile, brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Return skillet back to stove, add in mushrooms and onion, cook till mushrooms and onions are to your textured desired. Step 3. In

MOIST CHOCOLATE CAKE

Ingredients FOR THE CAKE 1 14-oz. can sweetened condensed milk 1 cup semisweet chocolate chips, melted Butter, for greasing Flour, for pan 1 box chocolate cake mix, plus ingredients called for on box Chocolate shavings, for garnish FOR THE FROSTING 1 cup butter, softened 2 1/2 cups powdered sugar 3/4 cup cocoa powder 2 teaspoons pure vanilla extract pinch of salt 1/4 cup heavy cream (plus more if necessary) Directions Preheat oven to 350F Butter and flour a 9x13 pan. Bake the chocolate cake mix according to package directions Poke cake all over with the bottom of a wooden spoon. In a bowl, mix together condensed milk and melted chocolate until combined fully. Pour this mixture into the holes on the cake. MAKE FROSTING: In a large bowl and using a hand mixer, beat the butter, powdered sugar, cocoa powder, vanilla, and salt until fully incorporated Gradually add in the heavy cream ONLY adding tablespoon by tablespoon until

DO NOTHING CAKE

Ingredients: 2 cups sugar 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 16 ounces crushed pineapple, undrained Icing: 1/2 cup butter 1 cup sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 teaspoon vanilla Instructions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13×9 inch cake pan. Bake at 350°F 35-40 minutes. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil). Remove from heat and add remaining ingredients.

THE BEST HOMEMADE CHEESECAKE

Ingredients : Crust : 1 1/2 cups graham cracker crumbs 5 Tbsp sugar 1/3 cup melted butter Filling : 3 (8oz) packages cream cheese, softened 1 1/2 cups sugar 4 eggs, separated 1 Tbsp lemon juice 1 tsp vanilla Directions: Preheat oven to 325 degrees. Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this – works great!) Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla. In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan. Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed. Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw

MAGIC CUSTARD CAKE

Ingredients:  4eggs (whites separated from yolks), room temp  1tsp vanilla extract   cup  sugar ¾  8Tablespoons butter, melted  cup all purpose flour ¾  2cups milk lukewarm powdered sugar for dusting cake Instructions: Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and  dust  heavily with powdered sugar !!ENJOY

BANANA PUDDING POKE CAKE

Ingredients 1 box yellow cake mix (& ingredients to make cake) 2 box (small) instant banana pudding 4 c milk 8 oz whipped topping 20 vanilla wafers, crushed sliced bananas – use your own judgment Instructions Prepare cake mix according to package directions for a 9×13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable. Pour pudding over cake. Taking care to get it into the holes as much as possible. Spre