tag:blogger.com,1999:blog-20728977650501856042024-03-23T05:17:54.376-05:00Bouffant Blonde CooksUnknownnoreply@blogger.comBlogger364125tag:blogger.com,1999:blog-2072897765050185604.post-22897989037128580992024-03-05T19:04:00.000-06:002024-03-05T19:04:36.295-06:00Banana Pound Cake<p> </p><p><span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIDBI4wKpgtvCh4qGMXitF6z-sbED6UoO-eAw3eEZYrdZNobG-832Da7PKo9zHpVPyUTCxKvLUMHmrsPn1LGoIZaN4fxEUvAgEYY8wgLYVkXQO0691mpG5zvc4udaC5HRcLzIxN_EKgtWnerkNuq5VzfIEwxolDXz7nUmBi8POdKt60o--X92EeBikO0g" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIDBI4wKpgtvCh4qGMXitF6z-sbED6UoO-eAw3eEZYrdZNobG-832Da7PKo9zHpVPyUTCxKvLUMHmrsPn1LGoIZaN4fxEUvAgEYY8wgLYVkXQO0691mpG5zvc4udaC5HRcLzIxN_EKgtWnerkNuq5VzfIEwxolDXz7nUmBi8POdKt60o--X92EeBikO0g" width="400">
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</div></span></p><p><span>I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.</span></p><p><span><br></span></p><p><span>My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.</span></p><p><span><br></span></p><p><span>I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.</span></p><p><span><br></span></p><p><span>Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.</span></p><p><span><br></span></p><p><span>I hope you enjoy this wonderful recipe!</span></p><p><span><br></span></p><p><span><b>Banana Pound Cake</b></span></p><p><span><br></span></p><p><span>1 cup Crisco Shortening</span></p><p><span>1/2 cup butter, softened</span></p><p><span>3 cups sugar</span></p><p><span>5 large eggs</span></p><p><span>3 really ripe bananas, mashed</span></p><p><span>3 tablespoons milk</span></p><p><span>2 teaspoons vanilla extract</span></p><p><span>3 cups Gold Medal All-Purpose Flour</span></p><p><span>1 teaspoon baking powder</span></p><p><span>1/2 teaspoon salt</span></p><p><span><br></span></p><p><span>Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.</span></p><p><span><br></span></p><p><span>Preheat oven to 350 degrees.</span></p><p><span><br></span></p><p><span>Combine banana, milk and vanilla. Set aside.</span></p><p><span><br></span></p><p><span>Combine flour, baking powder and salt. Set aside.</span></p><p><span><br></span></p><p><span>Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.</span></p><p><span><br></span></p><p><span>Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.</span></p><p><span><br></span></p><p><span>Pour into the prepared pan.</span></p><p><span><br></span></p><p><span>Bake for 80 minutes or until a wooden toothpick inserted comes out clean.</span></p><p><span><br></span></p><p><span>Remove from cake pan and cool on a wire rack.</span></p><p><span><br></span></p><p><span>Yield: One cake</span></p><p><br></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-57740243859749878042024-02-11T18:35:00.001-06:002024-02-11T18:35:06.525-06:00Cheesy Garlic Bread 1/2 cup butter, softened<div>1/ 2 teaspoon garlic powder </div><div>1/4 cup Parmesan cheese </div><div>Shredded Cheddar cheese </div><div>Shredded mozzarella cheese </div><div>One loaf French bread </div><div><br></div><div>Preheat oven to 400 degrees.</div><div><br></div><div>Slice the French bread in half. Place on ungreased baking sheet. </div><div><br></div><div>Combine softened butter, Parmesan cheese and garlic powder. Spread onto the bread. Top with Cheddar and mozzarella cheeses. I sprinkle it on the bread generously. </div><div><br></div><div>Bake for 10 minutes. Slice and enjoy!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-69423036550178703942023-07-25T10:57:00.005-05:002023-07-25T10:57:39.079-05:00Philly Cheesesteak Sandwiches<p> </p><p><span style="font-size: 18pt;">Do you love
a Philly Cheesesteak Sandwich as much as I do? Do you also have trouble getting
a really good one? Here in the Deep South it can be a challenge.</span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">I found this
recipe in Gooseberry Patches Homestyle Family Favorites Cookbook. I, of course,
have modified it slightly. Did you know you can get frozen steak strips at Sam’s?
Just thaw them out and cut them in strips. It’s an easy, affordable way to make
the sandwiches.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">I also don’t
purchase a clove of garlic. I keep McCormick’s Garlic Powder in the spice rack.
It only takes ¼ teaspoon to get that garlic flavor and it’s so much easier.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">This recipe
makes 6 sandwiches. Since it’s usually just my husband and I, we make two and
put the remainder of the steak mix in the refrigerator. We just pull it out,
prepare the bread, add the cheese, and put it in the oven. It’s an easy way to
use up the leftovers.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">I hope you
enjoy these Philly Cheesesteaks as much as we do!<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">Philly
Cheesesteak Sandwiches<o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">2
tablespoons butter<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">1
lb. frozen steak strips<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">Salt
and pepper to taste<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">¼ teaspoon
garlic powder<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">1
onion, sliced<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">1
green pepper, thinly sliced<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">1
lb. provolone cheese, sliced<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">6 six-inch
baguettes, split<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">Melt butter
in a skillet on medium heat. Add steak and sprinkle with salt, pepper and
garlic powder. Add onion and green pepper, stirring until meat is done and
onion and pepper are tender. This should take 5-7 minutes. Remove from heat and
set aside.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">Place the
provolone cheese on each bun. Top with steak mixture. Place additional cheese
on top of that. Wrap each sandwich in aluminum foil and place on a cookie
sheet. Bake at 350 degrees for 10-15 minutes.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 18.0pt; line-height: 107%;">Makes 6
sandwiches.<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-90700000529348720162023-06-29T13:35:00.002-05:002023-06-29T13:35:49.715-05:00Taco Hash Brown Casserole<p> </p><p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">This is my
favorite Crock-Pot recipe. For a time, it was my <i>only</i> Crock-Pot recipe.
I came to Crock-Pot cooking late in life. It was my husband’s specialty. I
cooked and baked everything else.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">Then came
the season when I was craving this casserole and he kept making excuses.
Anybody know what I’m talking about? So one day I just went into the kitchen
and got it done. It tasted just like the one he made so I was hooked! But, many
recipes later, this is still my favorite.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">I did learn
from my husband to ALWAYS use a plastic slow cooker liner in the Crock-Pot.
And, yes, that’s the brand of slow cooker that we use. The liner makes cleanup
quick and easy.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">I get my
ground beef at Wal-Mart. It’s 97 percent fat free. We’ve reached the age where
that sort of thing matters.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">I also use
powdered garlic. It’s by McCormick. Just ¼ teaspoon per garlic and it’s so much
easier than doing it the old-fashioned way. I’m all about easy and quick. I
also use McCormick taco seasoning packets. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">The Cheddar
Cheese soup is by Campbell’s. The shredded hash browns are Wal-Mart’s Great
Value brand. No need to thaw unless it's necessary to break the hash browns
up so you can stir them into the other ingredients.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">The shredded
cheddar cheese – also a Wal-Mart brand – is a staple at our house.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">I hope you
enjoy this as much as we do. It’s quick, easy and yummy!<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">Taco
Hash Brown Casserole</span></b></p><p align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Verdana",sans-serif; font-size: 18.0pt; line-height: 107%;">in the Crock-Pot<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%;">1 lb. ground beef<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%;">2 cloves garlic<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%;">1 taco seasoning packet (1 oz.)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%;">1 can cheddar cheese soup (10.5 oz.)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%;">1 bag frozen shredded hash browns (26 oz.)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%;">2 cups shredded cheddar cheese</span><span style="font-size: 16.0pt; line-height: 107%;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">Brown the
ground beef. Drain.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">In a large
bowl, mix ground beef with garlic, taco seasoning, cheddar cheese soup, frozen
hash browns and 1 cup of the shredded cheese. Stir together and pour into the
Crock-pot. Smooth until it’s evenly distributed. Sprinkle remaining shredded
cheese on top.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">Cook on HIGH
for 2 hours.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size: 16.0pt; line-height: 107%;">Makes 4
generous servings.<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-59583166389427634092023-06-20T17:48:00.001-05:002023-06-27T16:01:51.613-05:00Sausage Gravy<p><span style="font-size: x-large;">A Southern favorite, this recipe for sausage gravy pairs well with homemade biscuits. Just pop the biscuits in the oven, then make the gravy while they bake.</span></p><p><span style="font-size: x-large;">Serve as a breakfast side or as a meal.</span></p><p><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: x-large;"><b> Sausage Gravy</b></span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-family: verdana; font-size: x-large;">1/4 cup plus 1/8 cup all-purpose flour</span></p><p><span style="font-family: verdana; font-size: x-large;">1 lb. bulk pork sausage</span></p><p><span style="font-family: verdana; font-size: x-large;">salt and pepper to taste</span></p><p><span style="font-family: verdana; font-size: x-large;">3 cups milk</span></p><p><span style="font-family: verdana; font-size: x-large;">biscuits</span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Brown the sausage and drain off any grease. Add salt and pepper to taste. Add flour and stir.</span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Slowly add the milk, stirring constantly until the gravy has thickened. This can take 10 minutes or so. Do not overcook.</span></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Pour gravy over warm biscuits and serve.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-20571812923774361322023-06-20T17:40:00.002-05:002023-06-27T15:59:34.960-05:00Biscuits<p> <span style="font-family: times; font-size: xx-large;">I have been searching for years to find a really good homemade biscuit recipe. I have tried more recipes than I care to admit. Some were okay. Some were destined for the garbage.</span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">Then one day I combined ingredients from two different recipes and I was thrilled. The only challenge? I didn't write down exactly what I did.</span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">So I did it again -- writing it all down as I went. This is that recipe. How many biscuits you get depends on the thickness of the dough. Plan for about 9-10. Pair the biscuits with sausage gravy or a homecooked Southern meal and you've got a winner.</span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-size: xx-large;"><b><span style="font-family: verdana;"><span> </span><span> </span><span> </span><span> </span><span> </span>Biscuits</span></b></span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-size: xx-large;"><span style="font-family: verdana;">2 cups self-rising flour</span></span></p><p><span style="font-size: xx-large;"><span style="font-family: verdana;">1 cup buttermilk</span></span></p><p><span style="font-size: xx-large;"><span style="font-family: verdana;">1 teaspoon sugar</span></span></p><p><span style="font-size: xx-large;"><span style="font-family: verdana;">1 teaspoon baking powder</span></span></p><p><span style="font-size: xx-large;"><span style="font-family: verdana;">1/2 teaspoon baking soda</span></span></p><p><span style="font-size: xx-large;"><span style="font-family: verdana;">6 tablespoons Crisco shortening</span></span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">Preheat oven to 450 degrees.</span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">Sift flour. Add baking power, baking soda and sugar. Stir. Cut in the shortening using a pastry cutter. Add buttermilk, stirring just until moistened.</span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">Pour batter onto a well-floured cloth. Knead sparingly, until coated. Roll out thickly (3/4-1 inch thick) and cut with a biscuit cutter. </span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">Place in a well-greased cast iron skillet. I use shortening to grease the skillet. Bake 10-15 minutes or until lightly browned on top.</span></p><p><span style="font-family: times; font-size: xx-large;"><br /></span></p><p><span style="font-family: times; font-size: xx-large;">Serve.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-53657133804636583412022-07-04T16:48:00.004-05:002022-07-27T12:09:15.157-05:00Peach Cobbler<p><span style="font-family: arial; font-size: large;">This recipe comes from Southern Living and has proven to be a winner in our house. It's quick, easy and never fails to draw people back for a second helping.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C1gUMglWTjUT11ivernfYyiv4P7aHEFiXjzhSQGHbZ_cgZOxW-Dr1JBgcTNl2_ZyPYlRAg9mCkp8K_RclDicqn4Hz9-gjOybgUD248_Ff5AfJevDBnzQUKYuxSn_CB9gm2dB1driEHZ9vudGvxQJ-V9zHi15x3MMPutRg_VCRBNZIArJSdY2BYyg/s4032/20220716_142343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1957" data-original-width="4032" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C1gUMglWTjUT11ivernfYyiv4P7aHEFiXjzhSQGHbZ_cgZOxW-Dr1JBgcTNl2_ZyPYlRAg9mCkp8K_RclDicqn4Hz9-gjOybgUD248_Ff5AfJevDBnzQUKYuxSn_CB9gm2dB1driEHZ9vudGvxQJ-V9zHi15x3MMPutRg_VCRBNZIArJSdY2BYyg/s320/20220716_142343.jpg" width="320" /></a></div><br /><span style="font-family: arial; font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-family: arial; font-size: x-large;"><b>Peach Cobbler</b></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: verdana; font-size: large;">1/2 cup butter</span></p><p><span style="font-family: verdana; font-size: large;">1 cup self-rising flour</span></p><p><span style="font-family: verdana; font-size: large;">2 cups sugar, divided</span></p><p><span style="font-family: verdana; font-size: large;">1 cup milk</span></p><p><span style="font-family: verdana; font-size: large;">4 cups fresh peaches, washed, peeled and cubed</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">Melt butter in a 13x9x2-inch Pyrex dish or something similar. I simply put the butter in the dish, place it in the oven and let it melt as the oven warms to 375 degrees.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">In a separate bowl, combine the flour, 1 cup of sugar and the milk. Mix well. Set aside.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">Place the peaches and remaining sugar in a boiler. Heat on the stove just until boiling.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">To assemble, pour the flour mixture into the dish with the melted butter. Do NOT stir. Then spoon the peaches onto the top of that. Be sure to spoon it over the flour mixture. Pouring will cause it all to separate and your peaches will pool up in one place.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">Bake at 375 degrees for 30 minutes or until browned.</span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;">Serve warm with Blue Bell Homemade Vanilla Ice Cream.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-15453494266482232892022-02-17T14:25:00.002-06:002023-07-17T16:37:56.810-05:00Bacon, Ranch and Cheese Pasta Bake<p> I found this recipe online and then promptly set about tweaking it to fit my needs and my pantry. For example, I didn't want to take time to thaw, fry and crumble bacon. We use a wonderful type of Bacon Bits that look and taste like real bacon without the grease. It's easy and quick. In fact, this casserole is easy and quick. That's my favorite kind on days that are sometimes way too busy.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89yQqQawfzlKugxANLETHkLjdkI_aZfudIKtdgSS18E-o2zH5D27NhLfzHweuPh-9kvAgM3pVZAANamGNGp4OSaZoMz465PnZvnp5rnxdcwpUziFSzI0WD8_ULQaZfT-fVAwO65EBBq2H5MHNORD4dzUXmo7UHdgDjCOEBVXyXy3h29N349ACUsVmtvM/s1991/20230716_185330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1478" data-original-width="1991" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89yQqQawfzlKugxANLETHkLjdkI_aZfudIKtdgSS18E-o2zH5D27NhLfzHweuPh-9kvAgM3pVZAANamGNGp4OSaZoMz465PnZvnp5rnxdcwpUziFSzI0WD8_ULQaZfT-fVAwO65EBBq2H5MHNORD4dzUXmo7UHdgDjCOEBVXyXy3h29N349ACUsVmtvM/s320/20230716_185330.jpg" width="320" /></a></div><br /><p><br /></p><p style="text-align: center;"><b><span style="font-family: verdana; font-size: x-large;">Bacon, Ranch and Cheese Pasta Bake</span></b></p><p><br /></p><p><span style="font-size: large;">8 ounces uncooked Penne Pasta</span></p><p><span style="font-size: large;">1 14.5-15 ounce jar Alfredo Sauce</span></p><p><span style="font-size: large;">4 tablespoons real Bacon Bits (or 4 slices cooked bacon, crumbled)</span></p><p><span style="font-size: large;">1/4 cup Ranch Dressing</span></p><p><span style="font-size: large;">1/2 cup shredded Cheddar Cheese</span></p><p><br /></p><p>Cook and drain the Penne Pasta according to the package directions.</p><p><br /></p><p>Preheat oven to 350 degrees.</p><p><br /></p><p>Stir the cooked Penne Pasta, Alfredo Sauce, Bacon Bits, 1/4 cup Cheddar Cheese and Ranch Dressing together. Spoon into an 8x8 baking dish. Sprinkle the remaining Cheddar Cheese on top.</p><p><br /></p><p>Bake for 20 minutes.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-53966237827203147822021-06-03T16:59:00.000-05:002021-06-03T16:59:41.261-05:00Lemon Icebox Pie<p> </p><p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">This was Mother’s go-to dessert. It was quick and easy
and everyone always loved it. She’d made it so many times that she didn’t need
a recipe. Maybe one day I won’t need it either.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 28.0pt; line-height: 107%;">Lemon
Icebox Pie<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">Nilla Wafers<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">½ cup Butter,
softened<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">Juice from 3
lemons (about ¼ cups)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 14-oz. can Eagle
Brand Sweetened Condensed Milk<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">3 eggs, separated<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">4 tablespoons
sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Crush 40 Nilla Wafers. I put then in a Ziplock bag,
seal it and use a rolling pin. It’s okay to use a food processor. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman", serif; font-size: 14pt;">Melt the butter and mix with the crushed Nilla
Wafers. Press into the bottom of a glass pie plate. Place additional Nilla
Wafers around the rim of the pie plate to create a crust.</span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman", serif; font-size: 14pt;">Combine egg yolks, Eagle Brand Sweetened Condensed
milk and lemon juice, mixing well. Pour into the crust.</span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Beat the egg whites on HIGH speed of a mixer until
white and frothy. Add sugar, one tablespoon at a time, until stiff, white peaks
form. Spread on top of the pie filling.</span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Bake at 325 degrees for 15 minutes or until the top
begins to lightly brown.</span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Cool. Then Refrigerate.<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-7396336777561416492021-05-19T13:13:00.002-05:002023-07-11T10:56:07.263-05:00Lemon Layer Cake<p> </p><p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">This has become my favorite cake. It began as a quest to
find a wonderful Lemon Layer Cake recipe. I never found one. But I did find many
recipes and out of that muddle I ended up with this. I love it.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Please be sure use real ingredients. Real butter. Crisco
shortening. Cake flour. And freshly squeezed lemon juice. All those things do
make a difference in how the final product tastes.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN020NYYA0XLSdTgrH4qLX8ACKMij624S-_6Zg3_MX5BgQOoXiBx37dM52-e8V2segrBLOHne0lRw9104TDuTnPilR-7aenfRe_janP6xIhXW9IENkjOxNk9-mMTvEHeMhlAGn_xyqZlc/s1600/1621448252150100-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN020NYYA0XLSdTgrH4qLX8ACKMij624S-_6Zg3_MX5BgQOoXiBx37dM52-e8V2segrBLOHne0lRw9104TDuTnPilR-7aenfRe_janP6xIhXW9IENkjOxNk9-mMTvEHeMhlAGn_xyqZlc/s1600/1621448252150100-0.png" width="400" />
</a>
</span></div><p></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span><b> Lemon Layer Cake</b></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">1 cup butter, softened<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">½ cup solid shortening<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">3 cups sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">5 eggs, room temperature<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">2 ¾ cups + 1 tablespoon cake flour<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">¾ cup milk<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">¼ cup lemon juice<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">1 teaspoon vanilla extract<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">1 teaspoon lemon extract<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">¾ teaspoon baking powder<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Cream together butter and shortening. Add sugar and
continue to beat until completely smooth. Add eggs one at a time, beating after
each one until well blended. Slowly add flour and milk, alternating between the
two. the lemon juice, vanilla extract and lemon extract. Add baking powder last.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Line four cake pans with wax paper, using butter
generously to coat the bottoms and sides. Divide batter evenly between the four
pans. Bake at 350 degrees for 18-20 minutes or until a wood toothpick comes out
clean. Remove from pans and let the layers cool.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p align="center" class="MsoNormal" style="text-align: center;"><b><span face=""Verdana",sans-serif" style="font-size: 24pt; line-height: 107%;">Frosting<o:p></o:p></span></b></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Two 8-ounce packages of cream cheese, softened<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">1 cup butter, softened<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">4 cups powdered sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">¼ cup lemon juice<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Yellow food coloring<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Beat cream cheese and butter until well blended. Slowly
add powdered sugar and lemon juice. Add yellow food coloring to the shade of
yellow you prefer. It doesn’t take much.<o:p></o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span face=""Verdana",sans-serif" style="font-size: 14pt; line-height: 107%;">Spread frosting between cake layers and on the top and
sides of the cake. Serve immediately or refrigerate. This cake also freezes
well.<o:p></o:p></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-34039322054621930442020-05-26T21:33:00.000-05:002020-05-26T21:37:05.942-05:00Peanut Butter Cake<br>
<div align="center" class="MsoNormal" style="text-align: center;">
<br></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Some of the most wonderful people I’ve ever known have
shared some of the most amazing recipes. This recipe came from a sweet lady who
left us many years ago. I loved her smile and her kindness. This recipe is a sweet memory she left behind.<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Naturally, I changed the recipe up just a bit. The crunchy
peanut butter gives it a texture you might expect in a cake from your
grandmother. If that’s not your thing, it’s certainly okay to use smooth peanut
butter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">The filling really needs time to thicken. I recommend
cooking that first. If you have any left or just need a special snack, the
filling is absolutely wonderful on graham crackers.</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8E6zoBO-OlnP9tmmwtXWIcyZN_CWAr3CuD1mSf_qNfqekZ8USB2KyNGfFgW88w0iVuaElmr3fiwssuFQBq7fjpv83Rjb9_4_6INfSBPRBWG480eTfmTtHNtpoSe2BbZscYjbY31N5Hs/s1600/1590547001091776-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8E6zoBO-OlnP9tmmwtXWIcyZN_CWAr3CuD1mSf_qNfqekZ8USB2KyNGfFgW88w0iVuaElmr3fiwssuFQBq7fjpv83Rjb9_4_6INfSBPRBWG480eTfmTtHNtpoSe2BbZscYjbY31N5Hs/s1600/1590547001091776-0.png" width="400">
</a>
</div><br></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Times New Roman",serif; font-size: 24.0pt; line-height: 107%;">Peanut
Butter Cake<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 cup butter,
softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">2 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">3 cups all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">4 teaspoons baking
powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 teaspoon vanilla
flavoring<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Mix well. Pour the batter into four well-greased
baking pans. Bake at 350 degrees 15 minutes or until the center tests done.<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Times New Roman",serif; font-size: 20.0pt; line-height: 107%;">Filling<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">2 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">2 tablespoons
butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 ½ cups crunchy
peanut butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 teaspoon vanilla
flavoring<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Cook on medium heat about 10 minutes, stirring frequently.
Remove from heat when mixture begins to boil. Let mixture cool, then
refrigerate until it begins to thicken.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Spread mixture between cake layers.<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Times New Roman",serif; font-size: 20.0pt; line-height: 107%;">Frosting<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">3 cups powdered
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">¼ cup butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 cup crunchy
peanut butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 teaspoon vanilla
flavoring<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">3 tablespoons milk<o:p></o:p></span></div>
<div class="MsoNormal">
<br></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Mix all ingredients together. Add extra milk, if necessary,
to create a smooth consistency. Spread on the top and sides of the cake.<o:p></o:p></span></div>
<br>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-47973709909326756192020-05-19T11:10:00.002-05:002020-05-19T11:13:16.452-05:00Bacon Cheeseburger Crescent Ring<br>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">A co-worker recently raved about a Pillsbury Crescent Roll Ring he
and his wife cooked. It sounded delicious so I had to check it out.
When I googled it, I found numerous recipes for crescent roll rings. They all
looked easy but, well, we know how that sometimes can be.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">I chose this recipe and, with slight modifications from the
original, I gave it a try. Oh, my! It was easy and it is absolutely delicious!!!<br>
<!--[if !supportLineBreakNewLine]--><br>
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdYdSOL6g_S1jdFRksc9nlOZjaYB_ThVlvI_XKBJZjP1DGbceVcfgE97IPRIBaYRJ0HXfzc2tDVF-toGdDF_504s2tOuCWLWkJhRO2Eqa1wkRAHTgPJfbQ9w29akAWi-7jVtqp6_Duew/s1600/1589904774805601-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdYdSOL6g_S1jdFRksc9nlOZjaYB_ThVlvI_XKBJZjP1DGbceVcfgE97IPRIBaYRJ0HXfzc2tDVF-toGdDF_504s2tOuCWLWkJhRO2Eqa1wkRAHTgPJfbQ9w29akAWi-7jVtqp6_Duew/s1600/1589904774805601-0.png" width="400">
</a>
</div><br></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: 18pt;">Bacon Cheeseburger
Ring<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1 lb. ground beef, cooked and
drained<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1/3
cup ranch dressing<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">4
slices cooked bacon, torn into small pieces<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">2
cans (8 oz. each) Pillsbury refrigerated crescent rolls<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">16
hamburger dill pickle slices<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1 1/2 cups shredded cheese</span></div>
<div class="MsoNoSpacing">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Preheat oven to 350 degrees.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Open the crescent rolls and cut the dough so that two rolls are
together. On a large nonstick baking sheet, arrange crescent rolls in a circle.
These slices will overlap. Make sure to leave an opening about 5-7 inches in
the center.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Mix the cooked ground beef, ranch dressing and bacon together in a
bowl. Coat the beef thoroughly with the dressing and bacon. Spoon this mixture
on to the inner edges of the ring.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Place two pickle slices on each section of the ring. Sprinkle
shredded cheese on top.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Gently roll the dough over from the outside and attach it to the
inside dough.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br></div>
<br>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">Bake for about 20 minutes or until the crescent roll crust is
lightly brown. Let it sit 5 minutes, then slice and serve.<o:p></o:p></span></div>
<br>
<br>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-28980171570570285132019-11-06T14:47:00.000-06:002019-11-06T14:47:06.282-06:00Black Bean Soup<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">We here in the Deep South have experienced the summer
that won’t seem to end. Who knew we’d have 101-degree temperatures in late October?
We have set temperature record after temperature record.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">The end is coming. We have flirted with the 40s at
night. There was no better reason to finally try a new soup recipe. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">This soup was easy to make and is simply delicious. BUT
please make sure to plan ahead. The beans need to be soaked overnight. It made
more than enough for us to eat and then freeze a portion for a cold winter
night that is coming again. I just know it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">The recipe comes from Shirley Edberg. I found it in a
recipe book compiled by The Citizens Bank many years ago. I changed it up a bit
to suit our tastes. Serve it over white rice and it makes a complete meal. I
hope you enjoy it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Times New Roman",serif; font-size: 20.0pt; line-height: 107%;">Black
Bean Soup<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 lb. black beans<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">1 ½ lb. smoked
sausage, cut into ¼-inch slices<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">3 medium onions,
chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">3 (green) bell
peppers, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">2 cloves garlic,
crushed (I used ¼ tsp garlic powder)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">Salt and pepper to
taste (This wasn’t needed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">2 tablespoons wine
vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana",sans-serif; font-size: 16.0pt; line-height: 107%; mso-bidi-font-family: "Times New Roman";">2 teaspoons
Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Soak beans overnight. Drain and rinse. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Slowly brown sausage. Place in a large soup pot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Sauté onions and bell peppers until onions are clear.
Pour into soup pot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Add remaining ingredients, including drained and
rinsed beans, to the pot. Cover with fresh water and slowly bring to a gentle boil.
Reduce heat to low, cover and simmer until beans are done but not mushy. This
takes about 2 hours.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Serve over rice, cooked in a separate pot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">P.S. This soup freezes really well.<o:p></o:p></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-29884693964504959472019-05-16T10:16:00.000-05:002019-05-16T10:16:04.717-05:00Chicken Casserole<span style="font-size: large;">Some days you've just got to go with what you have. It was one of those days. I needed lunch and I needed it quickly. I found a few recipes -- google is a wonderful thing -- but I didn't have time to cook chicken down and I didn't have all the ingredients for any one recipe. So I adapted and this is what I came up with. I hope you enjoy it as much as we have.</span><br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Chicken Casserole</b></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">2 cans (12.5 oz. each) chunk chicken breast, drained</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 can cream of chicken soup*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup sour cream</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup chopped onion</span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">32 Ritz cracker</span>s</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">* you can substitute cream of mushroom soup</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place the chicken in a 9 x 13-inch baking dish.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine the soup, sour cream and onion. Spread it on top of the chicken. Crumble the Ritz crackers over that.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake at 350 degrees for 30 minutes.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-62297086470010074782018-12-21T11:24:00.000-06:002018-12-21T11:24:12.253-06:00Pumpkin-Ginger CupcakesThis recipe comes from the December/January issue of allrecipes magazine. I was draw to it because of the pumpkin. There's just something about the holidays that makes me gravitate toward pumpkin. How about you?<br />
<br />
Maybe it's just part of the holiday season. Maybe it's all about cool temperatures and a roaring fire. Pumpkin speaks to coziness and contentment. Add a few more spices and everything smells wonderful and tastes divine.<br />
<br />
This is an easy recipe. I hope you enjoy the cupcakes.<br />
<br />
<br />
<div style="text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Pumpkin-Ginger Cupcakes</span></b></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 cups flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 (3.4-oz.) package instant butterscotch pudding mix</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/3 cup finely chopped crystallized ginger</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tablespoon cinnamon</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 teaspoons baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon ground allspice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon ground ginger</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 teaspoon ground cloves</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup butter, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup white sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 eggs, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 (15-oz.) can pumpkin puree</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon vanilla extract</span><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Grease and flour 24 muffin cups or line with paper liners.<br />
<br />
Mix together flour, pudding mix, crystallized ginger, cinnamon, baking soda, allspice, ground ginger, salt and cloves in a bowl.<br />
<br />
In a large bowl, beat butter and sugars with an electric mixer at medium speed until lite and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture, pumpkin, and vanilla. Mix on low speed until just incorporated. (Batter may appear curdled or separated.) Pour into prepared muffin cups.<br />
<br />
Bake until golden and the tops spring back when lightly pressed, about 20-25 minutes. Let cool in the pans for 10 minutes, then transfer muffins to wire racks to cool completely.<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Frosting</b></span></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">8 cups powdered sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup butter, softened</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup milk</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">crystallized ginger for garnish</span><br />
<br />
Beat together 2 cups of powdered sugar, butter, milk, and vanilla in a very large bowl until smooth. Beat in remaining powdered sugar until smooth, adding more milk if necessary to make frosting spreadable.<br />
<br />
Frost cooled cupcakes and garnish with crystallized ginger.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-66318522779761826592018-12-04T11:17:00.000-06:002018-12-04T11:17:12.770-06:00Cheese Pennies<br />
I found this recipe in the December issue of Alabama Living magazine. It reminds me of cheese straws, which is something I totally love. Okay. Maybe not exactly, but close enough.<br />
<br />
<div style="text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: x-large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Cheese Pennies</span></b></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 stick (1/2 cup) margarine, softened</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 pound grated cheddar cheese</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 package dry onion soup mix, shaken well before opening</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup all-purpose flour</span><br />
<br />
Cream margarine and cheese together. Add soup mix, salt and flour. Blend well.<br />
<br />
Divide into fifths. Shape each section into a long "snake" one inch in diameter. Chill.<br />
<br />
Cut into 1/4-inch slices. Spray cookie sheet with cooking spray. Bake slices at 375 degrees for 10 minutes or until well browned. Remove immediately and cool completely.<br />
<br />
Makes 3 1/2 to 4 dozen. Store in airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-7819347254483869012018-11-29T11:56:00.000-06:002018-11-29T11:56:05.953-06:00Candy Cane Chocolate Mini LoavesThis recipe also comes from the December issue of Taste of Home magazine. The author suggested using left over candy canes for this special treat. That's certainly a wonderful idea. However, I love the idea of making these mini loaves and giving them out as Christmas gifts. What a wonderful expression of love and thoughtfulness to give something you made yourself.<br />
<br />
I suggest melting the white chocolate for the topping in the microwave. Place it in a microwave-safe bowl and heat at 30 seconds intervals until melted. Be sure to stir after each 30 seconds, as the chocolate may not always look melted when it really is.<br />
<br />
Again, I hope you'll take time to purchase Taste of Home magazine and treat yourself to other amazing recipes. This is just the best cooking magazine around.<br />
<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: x-large;">Candy Cane Chocolate Mini Loaves</span></b></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup butter, softened</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 2/3 cups packed brown sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 large egg whites, room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 large eggs, room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup strong brewed coffee</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup vanilla yogurt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup canola oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tablespoon vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 teaspoon peppermint extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 1/2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup baking cocoa</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 teaspoons baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 cups buttermilk</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup (6 oz.) miniature semi-sweet chocolate chips</span><br />
<br />
<br />
Preheat oven to 350 degrees. Coast eight 5 3/4 x 3 x 2-inch loaf pans with cooking spray.<br />
<br />
Beat butter and sugar until crumbling, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts.<br />
<br />
In another bowl, whisk flour, cocoa, baking soda and salt. Add to brown sugar mixture alternately with the buttermilk, beating well after each addition. Fold in the chocolate chips.<br />
<br />
Transfer to prepared pans. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.<br />
<br />
<br />
<div style="text-align: center;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Topping</span></b></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 oz. white baking chocolate, melted</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 tablespoons crushed candy canes</span><br />
<br />
Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-88906244953783360392018-11-28T06:00:00.000-06:002018-11-28T06:00:18.504-06:00Chocolate Comfort CakeI found this recipe in the December issue of Taste of Home magazine. If you like to cook, this magazine is one of the best I've found anywhere. The recipes are for what I call real food and most include ingredients that we would normally have in our kitchens.<br />
<br />
One tip noted at the bottom of the recipe concerns the coffee. Don't skip it, even if you're not a coffee drinker. The coffee brings out the taste of the dark chocolate.<br />
<br />
I hope you'll head out to purchase this magazine and check out all the other wonderful recipes.<br />
<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b>Chocolate Comfort Cake</b></span></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 box dark chocolate cake mix (regular size)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 pkg. (3.9 oz) instant chocolate pudding mix</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 large eggs</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup sour cream</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup canola oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup brewed coffee</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">6 tablespoons butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 oz. semisweet chocolate, chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 oz. unsweetened chocolate, chopped</span><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, canola oil, coffee and sugar. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.<br />
<br />
Pour into a well-greased 10-inch fluted tube pan. Bake approximately 50-55 minutes, or until a wooden toothpick inserted near the center comes out lean. Cool for 10 minutes before removing from the pan to a wire rack.<br />
<br />
In a double-boiler, melt the butter and chocolate. Stir until mixture is glossy and smooth. Drizzle over the cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-54013824800193755702018-11-27T11:29:00.000-06:002018-11-27T11:29:30.970-06:00Candy Cane CakeThis recipe comes from the December issue of Country Living magazine. It has many wonderful recipes and a section on vintage toys and ornaments. I especially loved that. I hope you enjoy the Candy Cake Cake and that you take time to check out Country Living magazine.<br />
<br />
I Do recommend that you not use substitutions in the ingredients. For example, don't substitute regular all-purpose flour for cake flour or margarine for real butter. The same is true for using imitation vanilla flavoring instead of pure vanilla flavoring. Sometimes those substitutions don't matter but cakes just taste better when you use the real stuff.<br />
<br />
<br />
<h2 style="text-align: center;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">Candy Cane Cake</span></b></h2>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 1/2 cups cake flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 1/2 teaspoons baking powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup (2 sticks) butter, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 cups granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">6 large egg whites, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 teaspoons pure vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 cups buttermilk, at room temperature</span><br />
<br />
Preheat oven to 325 degrees.<br />
<br />
Lightly grease three 8-inch round cake pans and line with parchment. Grease parchment. (I use waxed paper instead of parchment paper.)<br />
<br />
Whisk together flour, baking powder, baking soda, and salt in a bowl.<br />
<br />
Beat butter and sugar with an electric mixer on medium-high until pale and fluffy. It takes about 3-4 minutes. Add egg whites, one at a time, beating just until blended after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk, alternately, beginning and ending with flour mixture. Beat only until just combined.<br />
<br />
Divide batter evenly among the prepared pans.<br />
<br />
Bake 25 to 30 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes, then invert onto racks to cool completely.<br />
<br />
<br />
<br />
<div style="text-align: center;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;">7-Minute Frosting</span></b></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 large egg whites, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 teaspoon cream of tartar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 tablespoons water</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tablespoon corn syrup</span><br />
<br />
Bring 2 inches water to a gentle simmer in the bottom of a double-boiler. Place egg whites, sugar, cream of tartar, salt, water and corn syrup into the top boiler.. Place boiler over saucepan and cook, whisking on low speed with a hand mixer, until mixture registers 160 degrees on a candy thermometer. This takes 8-9 minutes.<br />
<br />
Remove top pan and continue to whisk on medium speed until thick, glossy peaks form. This takes 2-3 minutes.<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b>Assembling and Decorating</b></span></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 candy canes, crushed (about 1/4 cup)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Store-bought peppermint bark, roughly chopped</span><br />
<br />
<br />
Place one cake layer on a cake stand or plate. Top with 1 cup frosting and sprinkle with half of the crushed candy canes. Place second cake layer on top of that and top with 1 cup frosting and the remainder of the crushed candy canes.<br />
<br />
Cover top and sides of cake with remaining frosting. Press peppermint bark into the frosting on the sides of the cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-41390418615847229122018-07-23T10:52:00.002-05:002018-07-23T10:52:39.054-05:00Deep Fried OreosOkay. This is the South. We love all things fried and battered. So how could anyone resist this recipe in the Taste of Home Summer 2018 issue?<br />
<b><br /></b>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Deep-Fried Oreos</b></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">18 Oreo cookies</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">oil for deep-fat frying</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1 cup Bisquick</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1 large egg</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">1/2 cup milk</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Confectioners' Sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;">18 4-inch wood skewers</span></div>
<br />
Thread one cookie on each of the wooden skewers, inserting the pointed end of the skewer into the filling. Freeze until firm. This takes about an hour.<br />
<br />
Heat oil in an electric skillet or deep fryer until it reaches 375 degrees.<br />
<br />
Whisk together the egg and milk. Place Bisquick in a shallow bowl. Pour the milk/egg mixture into the Bisquick and whisk until just moist.<br />
<br />
Holding the skewer, dip frozen cookie into the mixture and coat both sides. Shake off the excess.<br />
<br />
Fry the cookies, a few at a time, for 1 to 2 minutes on each side, until golden brown. Drain on paper towels. Dust cookies with Confectioners' Sugar just before serving.<br />
<br />
.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-33807260292270979592018-06-28T15:54:00.001-05:002018-06-28T15:54:14.391-05:00Cinnamon Sugar Tortilla Strips<span style="font-size: x-large;">I found this recipe in an old issue of Real Simple magazine. I might have skipped past it except for the sweet woman who cooks at our church. She sometimes makes these for Wednesday night dinners. They are just wonderful.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">This isn't her recipe. I've never asked for it. Some treats are just that: treats. But I couldn't resist sharing this just for the fun of it.</span><br />
<span style="font-size: x-large;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Cinnamon-Sugar Tortilla Strips</b></span></div>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">1 cup sugar</span><br />
<span style="font-size: x-large;">1 tablespoon ground cinnamon</span><br />
<span style="font-size: x-large;">pinch of salt</span><br />
<span style="font-size: x-large;">4 burrito-size flour tortillas</span><br />
<span style="font-size: x-large;">1/4 cup vegetable oil</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Preheat the oven to 350 degrees.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Mix sugar, cinnamon and salt in a small bowl. Dividing evenly, brush tortillas on both sides with oil and sprinkle generously with cinnamon-sugar mixture.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Cut into 1-inch strips and arrange in a single layer on two baking sheets.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Bake, flipping halfway through, until golden and crispy, 20 to 25 minutes. Let cool completely. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Strips can be made, cooled, and stored in an airtight container up to four days ahead.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-36064218371537660812017-11-07T09:26:00.001-06:002017-11-07T09:26:54.200-06:00Tiger Butter Bark CandyDo not try to say the name of this recipe fast. Nope. Just don't. It will twist your tongue and make others think you are loopy. Okay. I'm usually a little blonde. so nobody would know the difference. Just saying.<br />
<br />
Anyway, this is yet another recipe using peanut butter. It's just different and easy and a wonderful variation from my usual peppermint bark. I found the recipe in the December/January issue of Country Woman magazine. I highly recommend the magazine. It has wonderful recipes and stories for everyone, whether you live in the country or not.<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;">Tiger Butter Bark Candy</span></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 lb. white candy coating, coarsely chopped</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup chunky peanut butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup semisweet chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon shortening</span><br />
<br />
Line a 15x10x1-inch pan with waxed paper.<br />
<br />
Place candy coating and peanut butter in a microwave safe dish. Melt at 30 second intervals, stirring in between, until smooth. Spread mixture into the prepared pan.<br />
<br />
In another microwave safe bowl, melt the chocolate chips and shortening. Again, melt at 30 second intervals, stirring in between, until well blended. Drizzle this mixture over the top of the peanut butter mixture. Use a knife to swirl the two mixtures so that it looks marbled.<br />
<br />
Refrigerate until firm. Break into pieces. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-14925870635817767662017-11-07T09:10:00.000-06:002017-11-07T09:10:51.463-06:00Peanut Butter-Butterscotch PieSometimes the very best recipes come from the least expected places. This recipe came from one of those inserts in the newspaper and was directed at folks who cook with children. I probably wouldn't have even glanced at it except that I'm a sucker for peanut butter. It's not my fault. Growing up in an area where peanuts are plentiful and every fall smelling that wonderful smell of roasting peanuts. Well. I really didn't have a chance, did I?<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: x-large;">Peanut Butter-Butterscotch Pie</span></b></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup peanut butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 cups marshmallows</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4 cups crisp rice cereal</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 (3.5 oz.) box of instant butterscotch pudding and pie filling</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 3/4 cups milk</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup Cool Whip, thawed</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Chocolate syrup for topping</span><br />
<br />
Place butter, peanut butter and marshmallows in a large microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Don't skip the stirring part. When you are melting things in the microwave, sometimes they don't appear to be melting when they really are. This can cause you to overcook, or burn, your food.<br />
<br />
Stir cereal in to the peanut butter mixture, mixing thoroughly.<br />
<br />
Coat a pie pan with cooking spray. When the cereal mixture is cool enough to handle, press it along the bottom and up the sides of the pie plate to form a crust.<br />
<br />
In a large bowl, whisk pudding mix and milk until the mixture thickens. Fold in the Cool Whip and pour it into the crust. Refrigerate at least two hours or until the pudding filling is set.<br />
<br />
Drizzle with chocolate syrup before serving.<br />
<br />
Makes 8 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-24981075005357643832017-10-15T14:11:00.000-05:002017-10-15T14:11:19.974-05:00Red Velvet Cinnamon Rolls<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">I had pretty much given up on homemade rolls with
yeast. It just takes so much time and planning to get to the finished product.
They’re good but are they worth the time? You choose.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">I saw this recipe in the November 2017 issue of Taste
of Home magazine. It intrigued me. I really like Red Velvet Cake. I’ve never
tasted Red Velvet Cinnamon Rolls. I’ve never heard of them. So I had to give
them a try. How about you?<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "Times New Roman", serif; line-height: 107%;"><b><span style="font-size: x-large;">Red Velvet Cinnamon Rolls</span></b><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 package red velvet cake mix (regular size)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">2 ½ to 3 cups all-purpose flour<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 package (1/4 oz.) active dry yeast<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 ¼ cups warm water (120 to 130 degrees)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">½ cup packed brown sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon ground cinnamon<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">¼ cup butter, melted</span><span style="font-family: Times New Roman, serif; font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Combine cake mix, 1 cup flour and yeast. Add warm
water to dry ingredients; beat on medium speed for 2 minutes. Stir in enough
remaining flour to form a soft dough (it will be sticky). Turn onto a lightly
floured surface. Knead dough gently 6-8 times. Place in a greased bowl, turning
once to grease the top. Cover with plastic wrap and let rise in a warm place
until doubled, about 2 hours.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">In another bowl, mix brown sugar and cinnamon.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Punch down the dough. Turn onto a lightly floured surface.
Roll dough into an 18x10-inch rectangle. Brush dough with melted butter to
within ¼ inch of edges. Sprinkle with sugar mixture.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Roll up jelly-roll style, starting with a long side.
Pinch seam to seal. Cut crosswise into 12 slices. Place in a greased 13x9-inch
baking pan. Cover; let rise until almost doubled, about 1 hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Preheat oven to 350 degrees. Bake until puffed and
light brown, 15-20 minutes. Cool slightly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="line-height: 107%;"><b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Icing</span></b><span style="font-family: "Times New Roman", serif; font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">2 cups confectioners’ sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">2 tablespoons butter, softened<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon vanilla extract<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Verdana, sans-serif; font-size: large;">3 to 5 tablespoons 2% milk</span><span style="font-family: Times New Roman, serif; font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Beat confectioners’ sugar, butter, vanilla and enough
milk to reach a drizzling consistency. Drizzle icing over warm rolls.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Makes 12 servings.<o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2072897765050185604.post-5135841589566053482017-10-08T17:29:00.003-05:002017-10-08T17:29:30.145-05:00Homemade Oatmeal Pies<span style="font-family: Verdana, sans-serif; font-size: large;">I spotted this recipe in the October 2017 issue of Southern Living magazine. I enjoy the magazine and would recommend it to anyone. I love the cookbooks. They are my go-to sources when I'm looking for a special recipe. They should fill every cooks kitchen shelves.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">This recipe looks like it will be fun to try. I think I'll leave out the toasted pecans though. I love pecans but generally prefer my cookies pecan free.</span><br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Homemade Oatmeal Pies</b></span></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup salted butter, softened</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup firmly packed light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 large eggs</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 cups all-purpose flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 teaspoon baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon ground cinnamon</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 cups uncooked regular rolled oats</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup chopped toasted pecans</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Salted Caramel Buttercream (recipe follows)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat oven to 350 degrees.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about two minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Using a 1 1/2-inch cook scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in the center, 9-10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>Salted Caramel Buttercream</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">16 caramel candies (such as Kraft)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 tablespoons heavy cream</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 teaspoon kosher salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup salted butter, softened</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3 oz. cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 (16-oz.) package powdered sugar</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Microwave caramel candies and 1 tablespoon heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Stir in additional tablespoon cream. Cool at room temperature until lukewarm, about 30 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Beat butter and cream cheese with an electric mixer on medium speed until creamy. Add vanilla extract and salt. Beat until combined. Gradually add powdered sugar alternately with the caramel mixture, beating on low speed until blended after each addition. Add 1 tablespoon cream, 1 teaspoon at a time, to reach desired consistency, if needed.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Refrigerate the pies before packing away to keep the filling firm.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;">Makes 24.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>Unknownnoreply@blogger.com0