Saturday, November 10, 2018

Oreo Truffles

1 package Oreo Cookies
1 8oz package cream cheese, softened
2 pkg bakers semi sweet baking chocolate, melted

Use a food processor to crush the cookies into fine crumbs.  Add softened cream cheese and mix well until blended.  Roll cookie mixture into 42 balls, about 1 inch in diameter.  Dip balls in melted chocolate.  Place on wax paper covered baking sheet.  Refrigerate until firm, about an hour. 

Waikiki Meatballs

Meatballs:
1 1/2 lbs ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Sauce:
3 T cornstarch
1 (13oz) can pineapple tidbits, save syrup for sauce
1/2 cup packed brown sugar
1/3 cup vinegar
1 T soy sauce
1/3 cup chopped green peppers
3/4 cup sliced carrots/parboiled
1/2 cup sliced celery parboiled

Mix meatball ingredients throughly.  Shape mixture by rounded tablespoons into balls.  Bake in oven at 400 degrees for 15 minutes
Mix cornstarch and sugar.  Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth.  Pour into skillet.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute with chopped green pepper.  Add meatballs, pineablle tidbits and parboiled carrots and celery heat through.  Serve over cooked rice.

Lucy's Dog Food

1/4 lb ground lean beef
1/2 cup cottage cheese
2 cups drained canned carrots
2 cups drained canned green beans
1 1/2 tsp dicalcium phosphate

Cook beef in skillet, until browned.  pour off fat and cool.  Add remaining ingredients and balanced vitamin-mineral supplement and mix well.  Keep in refrigerator. 

20lb dog should eat 1 lb of dog food. 

Raspberry Cake

Ingredients:
2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/4 cup sugar
1/2 cup butter
3 eggs
1 tsp vanilla
3/4 cup buttermilk
1-2 cups raspberries (fresh or frozen)

Frosting:
2 8oz packages of cream cheese/softened
1/2 cup butter/softened
2 cups sifted confectioner's sugar
1 tsp vanilla
1/2 cup raspberries

Preheat 350.  Mix flour, baking powder, baking soda, salt, and cinnamon together in a small bowl and set aside.  Cream together the sugar, butter, eggs, vanilla and buttermilk.  Gradually add in flour mixture.  Mix in the raspberries.  Pour into 9x13 pan and bake for 30-35 min. 
Frosting: cream together the cream cheese and butter until creamy.  Mix in the vanilla and gradually stir in the confectioner's sugar.  Add in the raspberries.  May need more powdered sugar to thicken frosting depending how much liquid is in the raspberries.

Audrey's Pretzel Treats

Ingredients
Large Twist Pretzels
1 bag Wilton Candy Cane Candy Melts
Candy eyes
Candy mustaches

Directions:
Melt the Candy cane candy melts (can sub white chocolate if you can't find candy cane flavor).  Lay Pretzels out on parchment and cover in the melted chocolate.  Add eyes and mustache to make face.  Let cool.

Monkey Bread



Ingredients:
3 packages of refrigerated biscuit dough
1 cup sugar
2 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar

Directions:

Preheat oven to 350.  Grease one 9 or 10 inch bundt pan.  Mix white sugar and cinnamon in a plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the sugar/cinnamon mix.  Arrange pieces in the bottom of greased pan.  Continue until all biscuits are coated and placed in pan.  In small sauce pan melt the butter with the brown sugar over medium heat.  boil for 1 minute.  Pour over biscuits.  Bake at 350 for 35 minutes.  Let bread cool in pan for 10 min, then turn onto plate.


Saturday, October 13, 2018

Coconut Cake

2 1/2 cups flour
2 cups sugar
1/2 cup powdered milk
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 pkg instant coconut pudding mix (if you can't find this, then use a vanilla pudding mix and instead of a tsp of vanilla, use a tsp of coconut extract)
1 1/4 cups water
1/4 cup vegetable oil
4 eggs
2 cups flaked coconut

Grease a 9x13 pan.  Blend everything together and then add the coconut and pour into the pan.  Bake at 350 degrees for 35-40 min

Frosting:
1 cup butter
5 cups powdered sugar
3/4 cup cream of coconut
1/2 tsp coconut extract
toasted coconut (as desired, can use it as a garnish or mix in)

Beat butter, then add powdered sugar and cream of coconut--sometimes the cream of coconut will separate so be sure to blend it before adding it to the frosting.  Then add the coconut flakes.
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