Wednesday, March 22, 2017

Snowball Cookies



  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1/2 cup chopped pecans
  • additional powdered sugar


How to Make It

  • Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend thoroughly. Add nuts and mix well.
  • Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool completely, then roll in powdered sugar. Make about 40 cookies.
  • Brownie Sundae Cheesecake



      CHOCOLATE CRUST

    • 1 1/2 c crushed vanilla wafer (about 45 cookies)
    • 6 Tbsp powdered sugar
    • 6 Tbsp cocoa powder
    • 1 stick butter melted
    • CHEESECAKE

    • 4 (8oz) pkg cream cheese, room temperature
    • 1 c sugar
    • 4eggs
    • chocolate sundae syrup in a bottle...or any kind
    • 1 tsp pure vanilla


    How to Make It

  • Make brownies and allow to cool.
  • Preheat oven to 350.
  • Mix crust ingredients, spray pan with cooking spray. Press mixture into a 9 inch springform pan. Bake 8 min and allow to cool slightly.
  • Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust.
  • Cube up about half the pan of brownies. Sprinkle the pieces into the batter and push them down. Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect.
  • Bake 50-55 min.
  • Loosen from pan after cooled. Cover and refrigerate.
  • Better served cold.
  • Chicken Lombardy



    • 8 oz package(s) sliced fresh mushrooms
    • 2 tablespoon(s) butter melted
    • 6 skinned and boned chicken breasts
    • 1/2 cup(s) all-purpose flour
    • 1/3 cup(s) butter
    • 1/2 cup(s) chicken broth
    • 1/2 teaspoon(s) salt
    • 1/8 teaspoon(s) pepper
    • 1/2 cup(s) shredded mozarella cheese
    • 1/2 cup(s) parmesan cheese
    • 2 green onions chopped


    How to Make It

  • Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
  • Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
  • Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
  • Add broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
  • Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
  • Pecan Cake Bars



    • 1 can (8 oz) refrigerated crescent rolls
    • 3/4 cup chopped pecans
    • 1/2 cup sugar
    • 1/2 cup corn syrup
    • 2 Tbsp butter or margarine, melted
    • 1 tsp vanilla
    • 1 egg, beaten


    How to Make It

  • Heat oven to 350°F.
  • Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
  • Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
  • Bake 18 to 22 minutes longer or until golden brown.
  • Cool completely, about 1 hour, and cut into bars.
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    BIG DADDY'S BISCUITS



    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon white sugar
    • 1/3 cup shortening
    • 1 cup milk


    How to Make It

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  • Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  • Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
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    LADY BIRD JOHNSON’S LEMON CAKE



    • 3/4 Cup Softened Butter
    • 1 1/4 Cups Sugar
    • 8 Egg Yolks
    • 2 1/2 Cups Flour
    • 3 Teaspoons Baking Powder
    • 1/4 Teaspoon Salt
    • 3/4 Cup Milk
    • 1 Teaspoon Vanilla Extract
    • 2 t. lemon juice
    • 1 Teaspoon Grated Lemon Rind


    How to Make It

  • Preheat your oven to 325° F. Cream the butter and sugar until fluffy. In a separate bowl, beat the egg yolks until light and lemon colored. Blend into the creamed mixture. Sift together the flour, baking powder and salt. Resift 3 times. Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk. Beat the batter thoroughly after each addition. Add the vanilla extract, lemon rind and lemon juice. Beat for 2 minutes. Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean. Remove from the oven and cool 19 minutes before inverting on serving platter.
  • LEMON GLAZE

  • 2 cups powdered sugar
  • 1-2 T. fresh lemon juice
  • 1-2 t. buttermilk
  • Zest of one fresh lemon
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    Banana Bread


    • 2 cups whole wheat flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup sugar free applesauce
    • 3/4 cup honey
    • 2 eggs, beaten
    • 3 mashed overripe bananas


    How to Make It

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  • Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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