Ingredients:
1 chocolate cake mix
1 can of cherry pie filling
1 egg
Directions:
Mix all ingredients together and pour into a greased fluted pan. Bake at 350 for 30 minutes.
Sunday, April 7, 2013
Sopapilla Cheesecake
Ingredients:
1 (8 oz) package of cream cheese, softened
1 cup white sugar
1 tsp vanilla extract
*This makes the filling. I like to double it.
2 (8 oz) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 tsp ground cinnamon
Directions:
1. Preheat oven to 350. Prepare a 9*13 baking pan with cooking spray.
2. Beat the cream cheese with 1 cup sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll cans of crescent roll dough, and use a rolling pin to shape each sheet into 9*12 reactangles. Press one sheet into the bottom of the pan.
4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough and brush with butter.
5. Stir together 1/2 cup sugar and cinnamon.
6. Bake in oven for 30 minutes* until the dough has puffed and turned golden brown. Cool for 10 minutes.
*This will take longer if you doubled the filling.
1 (8 oz) package of cream cheese, softened
1 cup white sugar
1 tsp vanilla extract
*This makes the filling. I like to double it.
2 (8 oz) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 tsp ground cinnamon
Directions:
1. Preheat oven to 350. Prepare a 9*13 baking pan with cooking spray.
2. Beat the cream cheese with 1 cup sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll cans of crescent roll dough, and use a rolling pin to shape each sheet into 9*12 reactangles. Press one sheet into the bottom of the pan.
4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough and brush with butter.
5. Stir together 1/2 cup sugar and cinnamon.
6. Bake in oven for 30 minutes* until the dough has puffed and turned golden brown. Cool for 10 minutes.
*This will take longer if you doubled the filling.
Lemon Bread
*Makes 3 loaves
Ingredients:
3 cups sugar
1 1/2 cups oil
Grated lemon rind (3)
6 eggs
4 1/2 cups flour
1 1/2 tsp. salt
1 tbsp. baking poweder
1 1/2 cups milk
1/2 cup lemon juice (1 lemon)
Directions:
1. Cream together sugar, oil, lemon rinds, and eggs.
2. Add flour, salt, baking powder, milk, and juice and mix together with an electric beater.
3. Grease pans and fill 3/4 full.
4. Bake at 350 for 1 hour, or until brown on top.
5. Once they are cooked, set the loaves on a baking sheet and prick with a fork.
6. Drip syrup made from the juice of 2 lemons (1 cup) mixed with 3/4 cup sugar, all over.
Ingredients:
3 cups sugar
1 1/2 cups oil
Grated lemon rind (3)
6 eggs
4 1/2 cups flour
1 1/2 tsp. salt
1 tbsp. baking poweder
1 1/2 cups milk
1/2 cup lemon juice (1 lemon)
Directions:
1. Cream together sugar, oil, lemon rinds, and eggs.
2. Add flour, salt, baking powder, milk, and juice and mix together with an electric beater.
3. Grease pans and fill 3/4 full.
4. Bake at 350 for 1 hour, or until brown on top.
5. Once they are cooked, set the loaves on a baking sheet and prick with a fork.
6. Drip syrup made from the juice of 2 lemons (1 cup) mixed with 3/4 cup sugar, all over.
Cheese Ball
Ingredients:
2 (8 oz) package cream cheese, softened
1 (1 oz) package ranch dressing mix
2 1/2 cup shredded cheddar cheese
1 1/2 cup chopped pecans
Directions:
In a medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into the cream cheese. Roll it into a ball and roll the ball in the chopped pecans. Refrigerate until ready to serve.
2 (8 oz) package cream cheese, softened
1 (1 oz) package ranch dressing mix
2 1/2 cup shredded cheddar cheese
1 1/2 cup chopped pecans
Directions:
In a medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into the cream cheese. Roll it into a ball and roll the ball in the chopped pecans. Refrigerate until ready to serve.
Sunday, April 15, 2012
Vanilla Pudding Sauce (for pancakes)
Ingredients:
2 tbsp. cornstarch
1/3 c. sugar
1/8 tsp. salt
2 c. milk
2 egg yolks, beaten
1 tbsp. butter
2 tsp. vanilla
Directions:
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat stirring constantly, till mixture comes to a boil. (DO NOT turn up the heat; if it gets hot too fast, you end up with scrambled eggs in vanilla sauce.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled over pancakes.
Whole Wheat Banana Pancakes with Warm Maple Glaze
Ingredients:
Pancakes:
1 c. whole wheat flour
1 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. brown sugar
1 egg
1 1/2 c. milk
1 tsp. vanilla extract
3 large ripe bananas, amshed
2 tbsp. canola oil
Warm Maple Glaze:
1/2 c. maple syrup
2/3 c. powered sugar
1 tsp. vanilla extract
Directions:
In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine. In a smaller bowl, whisk together the brown sugar, milk, egg, oil, vanilla, and mashed banana.
Add the wet ingredients to the dry ingredients, stirring until just combined, being careful not to over mix, adding more milk if the batter is too thick for you preference.
To make the glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla until smooth.
Pour syrup over warm pancakes and add fresh fruit if desired. Enjoy!
Pancakes:
1 c. whole wheat flour
1 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. brown sugar
1 egg
1 1/2 c. milk
1 tsp. vanilla extract
3 large ripe bananas, amshed
2 tbsp. canola oil
Warm Maple Glaze:
1/2 c. maple syrup
2/3 c. powered sugar
1 tsp. vanilla extract
Directions:
In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine. In a smaller bowl, whisk together the brown sugar, milk, egg, oil, vanilla, and mashed banana.
Add the wet ingredients to the dry ingredients, stirring until just combined, being careful not to over mix, adding more milk if the batter is too thick for you preference.
To make the glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla until smooth.
Pour syrup over warm pancakes and add fresh fruit if desired. Enjoy!
General Conference Sticky Buns
Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 tbsp. butter, melted
1/2 c. pancake syrup
1/3 c. packed light brown sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans (optional)
Directions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. in another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for 20-25 minutes or until golden brown. Allow it to cool in the pan, the invert onto a plate and enjoy!
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