1 cup butter 1/2 cup shortening 3 cups granulated sugar 5 eggs 1 teaspoon vanilla extract 3 cups flour(ALL PURPOSE) 1/2 teaspoon baking powder 1/2 teaspoon salt 4 to 5 tablespoons cocoa 1 cup milk
Beat butter and shortening; add sugar and mix well. Add eggs and vanilla mix well. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture. Spoon into a greased bundt pan. Bake at 325° for 80 minutes. This great served with warm Hot fudge sauce and a couple whole strawberries.
INGREDIENTS: Flour Baking powder Sugar Pinch of salt Pinch of orange food colour Cinnamon Blue band/butter 5eggs Milk Cooking oil
Mix all the ingredients together to make a dough,should not be too soft or too hard and immedietly cut into desired shape and dip fry in hot cooking oil
1 bunch of spinach 1 sachet of three cheese sauce Cream of your choice
METHOD DON’T BOIL YOUR SPINACH I REPEAT DON’T BOIL YOUR SPINACH
1. Fry onions sprinkle some black pepper & stir till golden brown 2. Add your chopped spinach & stir 3.Give it minutes to cook 4. Add cream about half a cup 5. Give it time to cook 6. Add the three cheese sauce powder, stir until it dissolve. There you have it.
These Incredible Cinnamon Rolls are my favorite cinnamon roll recipe! Soft and fluffy with a thick cinnamon filling and a light cream cheese glaze. So irresistible, soft and fluffy!
Ingredients
One package (2 & ¼ teaspoons) rapid rise yeast
1 cup warm whole milk (110 to 115 degrees F)
½ cup granulated sugar
⅓ cup melted butter
2 large eggs
1 teaspoon salt
4-6 cups all-purpose flour (you may not use all of it – see recipe for notes)
FOR THE FILLING:
1 cup brown sugar
1-2 Tablespoons ground cinnamon
⅓ cup melted butter
FOR THE GLAZE:
½ cup butter, softened
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Instructions
In the bowl of a stand mixer, combine the yeast and warm milk, whisking to combine. Let set for 5 minutes, then add in the sugar, melted butter, eggs, salt, and two (2) cups of the flour. Mixture will be very sticky. Gradually add in the remaining flour, starting with ½ cup at a time and working until dough is ready. Dough will be ready when it pulls away from the sides of the bowl and springs back lightly when touched with very minimal dough on your fingers. Mixture shouldn’t be super sticky. Add more flour as needed, knowing that you may need all of the flour or only some of the flour depending on the weather in your home.
Knead the dough for about 4 minutes on a clean, flat work surface. Lightly oil a large bowl and add the dough ball to the bowl, turning to coat in the oil. Cover loosely with a tea towel and let rise, about 1 hour, or until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon. Punch down dough, then roll out into a large rectangle on a flat work surface – anywhere around 11×8 to 13×9 should do the trick, with the long side facing you. You don’t want it to be too thin but not super thick, either. Spread the surface of the dough with the melted butter and sprinkle liberally and evenly with the cinnamon sugar mixture.
Starting with the long side facing you, being rolling the dough tightly as you go until it forms into a log shape; pinch the ends to seal. Using a sharp serrated knife or some dental floss (my preferred method), cut the dough into 12 equal pieces. You may want to discard the end pieces. Place the cinnamon rolls in a greased 13×9 rectangular baking pan. Cover loosely with a tea towel and rise for one hour in a warm place.
Preheat oven to 350 degrees F. Bake for 18-22 minutes or until lightly golden brown and bubbly. While cinnamon rolls bake, make the frosting: in a large bowl, beat together the butter, cream cheese, and vanilla until smooth. Add in the confectioners’ sugar until a soft frosting comes together. Spread the frosting evenly over the hot cinnamon rolls.
FOR CRUST: 6 cups Rice Krispies cereal ¼ cup salted butter 1 pkg miniature marshmallows FOR FILLING: 1 (8 oz) pkg cream cheese, softened ½ cup sugar 1 tsp vanilla extract 1 (7 oz) jar marshmallow creme/fluff 1 (8 oz) pkg Cool Whip, thawed FOR GARNISH: Whipped cream Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box) Instructions Liberally grease a 9″ or 10″ springform pan with cooking spray. Set aside. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces. Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square ( I took this photo before I corrected it) You want the filling to go straight from corner to corner. Fill with ground beef and bacon mix and top with a nice heap of shredded cheese. Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll.
*Your wrapper needs to be wet so it will stick and not come apart when cooking. I deep fried mine for added crispiness but you can place in the oven at 325 until brown.
Cake: 1 cup butter 1 cup water ¼ cup cocoa 2 cups sugar 2 cups flour ⅛ teaspoon salt 2 eggs 1 teaspoon baking soda ½ cup sour cream 1 teaspoon vanilla Icing (recipe below) Icing: ½ cup butter ¼ cup cocoa ¼ cup plus 2 tablespoons milk 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) ½ teaspoon vanilla Chopped Pecans (optional) How to make it : For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degrees for 20 minutes. For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).
Ingredients: 1 lb smoked sausage, cut into small pieces 1 onion, large (diced) 1 head cabbage, medium size (chopped) 1 teaspoon salt 1⁄4 teaspoon cayenne pepper 1⁄2 teaspoon black pepper How to make it:
In a large saucepan, brown sausage over medium heat. Add onion and saute for 3 minutes. Add cabbage and cover. Cook about 50 minutes, stirring occasionally. Uncover and add seasonings, cook 5 minutes more.
Ingredients 2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar free applesauce 3/4 cup honey 2 eggs, beaten 3 mashed overripe bananas
Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Icing: 1/2 cup butter 1 cup sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 teaspoon vanilla
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. Pour over hot cake.
