Chocolate cake with peanut butter filling

Chocolate and peanut butter is used a lot in recipes and dishes. One of my favorite ways to add them together is to make a moist chocolate cake with a sweet peanut butter filling.So that is what I did. No matter how good the filling is,no matter how pretty the cake is if you have a dry,burnt,unflavorful cake then you are screwed. Since the filling is not the that easy to make I used a box mix but if you want to use a homemade cake go right ahead. My favorite candy are reese's peanut butter cups.On Halloween when I went Trick-or-Treating if the people let you pick the candy that is hat I would pick. So I figured if they are so good as candy they would be amazing as frosting or filling.Man was I right (I am soooooooooooo smart) .But here is the real truth.The filling uses peanut butter not reese's. What you do is fill the cake but then put the chopped reese's on top of it.That really helps with texture and it is really good. I am not in the mood to explain in the anymore so make this and see for yourself. ENJOY!!!!!!!!!!!!!!!

Ingredients:

Chocolate cake

Vanilla buttercream or canned icing

30 mini Reese’s Peanut Butter Cups, chopped (more or less depending on the size of your cake)

Peanut Butter Filling (recipe below)

Directions:

Bake and cool cakes.  Fill with the peanut butter filling and chopped Reese’s Peanut Butter Cups. Frost with the vanilla buttercream. (I like to do a “crumb coat” which is a very light coating of the buttercream that you let dry before doing a final coat.) Serve room temperature.

 

 Peanut butter frosting-

Ingredients-

 1 stick   butter, softened

1 cup smooth peanut butter

1 8-ounce package cream cheese, softened

4 cups powdered sugar

1-2 tablespoons milk

1 teaspoon vanilla extract

Directions:

Beat the butter, peanut butter, and cream cheese with a hand mixer (or a stand mixer) until light and fluffy. Slowly add the powdered sugar (about a cup at a time) and mix until incorporated. Add vanilla and 1 tablespoon milk. Mix until combined, adding more milk if needed for desired consistency.

Serve and enjoy!!!!!!!!!!!!!!!!

 

Source-Crazy for Crust

 

Yield: will frost the top and sides of one 9×13 cake

White chocolate coconut brownie truffles

I love truffles. They are pretty much cake pops but brownies. The traditional brownie is a milk or dark brownie.Well I am switching it up. I am making a coconut/white chocolate brownie. This is a sweet dish because you have the sweet sugary coconut and the white chocolate. This makes about 36-40 truffles (depending on size) but they go  very fast.The first time I made these everybody wanted to have first dibs so by the time I got to the table there were two left.But they were really good,and I mean best for last.The idea of truffles instead of one big brownie is awesome because then all your guest can have there own and the kids won't complain that somebody else got the biggest piece. These do not take a while to make and they are pretty easy. But trust me it is all worth it.These are great for slumber parties or if you have a little kid a tea party because they are little bites.I know a few kids who love using these in there tea party.Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(you will these rock)

Ingredients-
For the White Chocolate Brownies 
1 stick butter
6 ounces white chocolate, coarsely chopped
1/3 cup flour
1/2 teaspoon baking powder
2 eggs
2/3 cup packed brown sugar
For the Truffles 
1 cup sweetened coconut
White Chocolate Almond Bark or Candy Melts
Sprinkles or additional toasted coconut, for decoration

Directions-
Preheat oven to 325°. Grease an 8×8” pan. Set aside.
Combine butter and chocolate in a heat-proof bowl set over a pan of boiling water. Stir until melted. Remove from heat and let cool. If the butter and chocolate separate while cooling, stir with a wisk. Sift together flour and baking powder in a medium bowl and set aside.
Beat eggs in an electric mixer until thick and creamy, about 5 minutes. Gradually beat in sugar and beat about 3 minutes more. Fold in the white chocolate mixture, alternating with dry ingredients.
Pour batter into pan and bake about 30-35 minutes. Cool completely.
While the brownies are cooling, toast the coconut in a 350° oven. Place coconut on a baking sheet in a single layer and place in oven. Watch it carefully, stirring often, so it doesn’t burn. It will start to turn golden in just a few minutes. Let cool.
Make the truffles by crumbling the brownies into a large bowl and mixing with the coconut. Form desired size truffles and chill until hard, at least 30 minutes (overnight works too). Melt your white candy melts according to package directions and dip the truffles, tapping the excess before placing on a wax-paper lined cookie sheet. Cover with sprinkles or more toasted coconut.
Serve and enjoy!!!!!!!!!!!!!!

Source-Crazy for crust

Chocolate Cookie dough cake

Do not worry this will not make you sick because.This cookie dough has no raw eggs.This is probably the best cake I have ever had.As you know I love chocolate.I love any type of chocolate and I love chocolate cake.Little as you know I also love cookie dough. If I make cookies I eat about three-six cookies worth of cookie dough.My favorite ice cream id half bakes cookie dough from Ben&Jerry'. It is chocolate ice cream with big chunks of cookie dough. That is when I decided o turn it into a cake.When I was younger me and my BFF Malina would make cookie dough without the raw egg so we never baked it.We added extra milk. Well it was really good by I still looked up a recipe.So I founds this. But wait there is more.There is a chocolate glaze and it like soaks into the cake and it helps it make the cake super moist and yummy.I like to put rainbow sprinkles on it to help it pop and look pretty.TTYL.enjoy!!!!!!!!!!!!!!!!!!!

Ingredients-
1 cup heavy whipping cream
1 stick butter
1/2 up granulated sugar
1/3 cup brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/8 teaspoon salt
cup chocolate chips
3 tablespoons milk

Directions-
Beat heavy whipping cream using whisk attachment until soft peaks form. Chill until ready to use.
Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
Turn mixer on low. Mix in vanilla extract and flour. Stir in milk, 1 tablespoon at a time.
Stir 1 cup of whipped cream into cookie dough mixture (using paddle attachment). Add more whipped cream if needed to reach your desired consistency. Stir in chocolate chips.
Make the Glaze 
Place your chocolate, cream, butter, and corn syrup in a bowl and set it over a pan of boiling water (make sure the bottom of the bowl does not touch the water). Stir until the ingredients have melted together and are smooth. Remove from heat and stir in vanilla. Let cool to room temperature. Frost cake as desired. (This will frost the top only of a 6” round cake. If you want more, double the recipe.)
Assemble your Cake 
Slice your layers in half. (I baked my cake in 6×3” rounds and sliced each in half to make a four layer cake. You can do it that way, or leave it as two layers. Or whatever.) Top each layer with a healthy dose of cookie dough filling. Top the whole cake with chocolate glaze, or you can frost it with your favorite chocolate frosting. But beware – this is a rich cake. A little frosting goes a long way!
Serve and enjoy!!!!!!!! 

Source-Crazy for crust

Carrot cake cheesecake cupcakes with cream cheese frosting

Source- allrecipes dessert sectiones 
Yeild-12 cupcakes

This thing got flavor.This has all the traditional flavors in a carrot cake such as cinnamon and I used a cream cheese frosting which go amazing with the carrot amazing. The cake is super moist and do not forget you also have the sweet creamy cheesecake. I am not a big fan of carrot cake. I like sweet cake like vanilla or my favorite a rich cake like chocolate. But if you make the carrot cake with cinnamon and cream cheese frosting I will eat it.The carrot cake is really moist and you have the cheesecake and it is cold so the texture is like amazing and I love it.Then you have the frosting. The frosting is a sweet and creamy cream cheese frosting and it goes great with the carrot flavor.I can make these with my eyes closed that is how easy they are.Cheesecake is not easy to make but when I first made this recipe I was shocked I mean it was not hard at all. The first bite is the best because you get the carrot cake,cheesecake,and cream cheese frosting all in one and it is to die for.ENJOY!!!!!!!!!!!!!!!!!!!

Ingredients-

For the Cupcakes:

1 egg

1/3 cup vegetable oil

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Salt1/2 teaspoon cinnamon

3/4 cup shredded carrots 

 

For the Cheesecake:

1 pack (8 ounces) cream cheese, softened

1/4 cup sugar

1/4teaspoon vanilla

1 egg

 

 For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Directions-
.       Preheat oven to 350°. Line muffin pan with liners. Set aside.

       Make the cake batter:  In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour evenly into 12 muffin liners. Set aside.

     Make the cheesecake batter: Mix together cream cheese, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan.

 .       Bake for about 25 minutes, until cheesecake is no longer runny.  Cool completely.

     Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator.
Serve and enjoy!!!!!!!!!!!!

Carrot cake pops

Carrot cake is amazing. If you do the right flavors and textures it is seriously. I used cinnamon,real carrots,cream cheese frosting and some toasted walnuts.Plus if your kids do not eat there carrots well they will eat them in here. I decided to make pops instead of cupcakes because cake pops are super cute plus these will make more then the cupcakes would. If you want a carrot cupcake look at  the recipe above this because I have carrot cheesecake cupcakes.The first time I made cake pops I did not put icing on the stick before making a ball so they kept falling of so make sure you put a drop of icing on the stick.You do  not even make that much. I make the pops the size of a golf ball put if you like a different size go right ahead. OMG so once me and my older sister Rebecca were making cake pops. I was eleven and she was thirteen and we were making cake pops. My dad loves to golf and he has like 50 golf balls. So we taped a golf ball to the stick and tried to replicate it.It was really funny but the cake pops looked awesome.ENJOY!!!!!!!!!!!!

Ingredients-
Ingredients:
For the Cake:
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups grated carrots  

To make them pops-
1 can cream cheese icing (or your favorite recipe)
1 – 1 1/2 bags white chocolate melts (14-20 ounces) *Have two bags on hand just in case*
Lollipop sticks
2 cups toasted pecans, chopped

 Directions-
Preheat oven to 350 degrees. Grease and flour one round 9″ cake pan.
In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda and powder, salt, and cinnamon. Gently fold in carrots. 
Pour into prepared pan and bake 30-40 minutes. Cool completely (overnight works) before making cake pops.

For the pops:

 Crumb your cake into a large bowl. Add about 1/4 of the can of icing and mix into cake. Add more icing as needed until you can form the mixture into a ball. Form into balls and freeze for 15 minutes or chill in the refrigerator overnight.

Melt your vanilla candy coating according to the package directions. Place your chopped pecans in a shallow bowl or pie plate.

When ready to dip, remove balls from freezer and place in refrigerator. Remove only about three balls at a time to dip. Dip the lollipop stick into the candy (about 1/2″) and then insert into ball. Immediately dip the ball into the melted candy. Remove and tap off excess . Roll in chopped pecans and place on a wax-paper lined cookie sheet. Repeat until all pops are made. Chill until hardened. You can make them ahead of time and freeze if needed. Let come to room temperature before serving.

Serve and enjoy!!!!!!!!!!!!!!!!!!!!

Yeild-24 cake pops
Source- All recipes

Strawberry cheesecake cupcakes with white chocolate icing

CHEESECAKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Like I have told 100 times I love cheesecake. I love putting cheesecake into cupcakes because you can have cheesecake and cupcakes all in one. I first made this when I was a little girl and I just went strawberry picking with my grandma.I must have gotten 10 pounds of strawberry's(that is a lot of strawberry's). I knew I wanted to make some sort of cake so I decided to make strawberry cheesecake cupcakes.The first time I made these by the time I backed them I had no idea what kind of  icing to do. When I took the cupcakes out of the oven I ate one and I knew instantly I wanted to make a white chocolate icing. That was a awesome idea because the white chocolate is sweet and it went amazing with the cheesecake and added some flavor to the strawberry cake. To make sure the cake was really moist(the strawberry cake) I added some sour cream which made it soft and moist. Since a I had just went strawberry picking I used fresh strawberry's but you can do frozen strawberry's if you wanted to.ENJOY!!!!!!!!!!!!!!!!!!!!

Ingredients-
For the Cupcakes 
4 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup unsalted butter, melted
1 Strawberry Cake Mix
1 pound fresh (or frozen and thawed)hulled and a little sugar or simple syrup, if needed to make ¾ cup of strawberry puree

For the Cheesecake 
2 packs cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs, room temperature
For the Frosting 
3 cups white chocolate chips
3/4cup heavy cream
3 tablespoons  butter

For the Frosting 
3 cups white chocolate chips
3/4 cup heavy cream
3 tablespoons unsalted butter

Directions-
Preheat oven to 350°. Line cupcake tins with paper liners. ( makes about 30-36 cheesecake cupcakes.)
In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
Make the frosting: place the chocolate chips in a large bowl (that will fit in your refrigerator). Bring heavy cream just to a boil in a small saucepan and pour over chocolate chips. Stir until they are melted. Stir in butter until it’s melted. Place the bowl in the fridge and cool for at least 30 minutes, (I left mine about an hour), stirring every 15 minutes. Remove from refrigerator and beat melted chips on high with a hand mixer until it becomes fluffy and ready to pipe or spread. Pipe onto cupcakes. Store cupcakes in refrigerator.
Serve and enjoy!!!!!!!!!!!!!!

Snickers peanut butter pie with peanut butter filling on top of a brownie base

I am like a kid in a candy store. I love candy and when I get it I like to bake with it. Lets talk pie now. I love peanut butter pie.It is not overly sweet put there is still a sweetness and a little savory from the peanuts. This year over Halloween I got a lot of snickers. I have like a whole bag full of snickers.So I went to make this peanut butter pie but when I opened the fridge I saw that whole bag of snickers. That is how I got the idea to make them with the pie. But then I moved so I took out the snickers but then I had 37 carmels.So that is when I completly changed my idea for the pie.I went to my pantry and got marshmellow fluff ,hot fudge,and peanuts. So pretty much I had a big stack of unhealthy candy and sweets.So I made the pie then I mixed all the candy and sauces together and I had maybe the best tasting thing I have ever eaten.I put it on top of the pie and bang it was a gold winner.But remember all of this is on top of this sweet creamy peanut butter filling and that is what makes the pie.But that is not all because the filling and the snickers are on top of crust but on top of the crust is a brownie base!!!This pie just can not get any bedder.ENJOY!!!!!!!!!!!!!!!

Ingredients-
1 stick butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup cocoa
1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
 pie crust

For the Filling and Topping
1 jar marshmallow fluff
1 cup peanut butter
17 caramels, unwrapped
2 tablespoons milk
1 cup peanuts
2 tablespoons hot fudge sauce
3 snack sized Snickers bars, cut into fourths 

Directions-
Preheat oven to 350 degrees. Unroll your pie crust and line your pie plate with it.
Stir melted butter, sugar, vanilla, and eggs in a large bowl. Stir in cocoa, flour, baking powder and salt. Pour over crust.
Bake for 25 minutes, until a toothpick comes out clean. Cool completely before topping.
Stir together peanut butter and fluff in a large bowl.  Spread evenly over brownie layer.
Put caramels and milk in a medium microwave-safe bowl. Heat for about 1 1/2 minutes, stirring every 30 seconds. Once the caramel is all melted together, stir in the peanuts and spread over the fluff mixture.
Warm your jar of hot fudge sauce in the microwave (about 20-30 seconds). Place in a ziploc bag with the tip cut off and drizzle over pie.
Place sliced Snickers bars around the edge for decoration 
Serve and enjoy!!!!!!!!!!!!!!!

Red velvet cheesecake cupcakes with cream cheese frosting

 I love red velvet cake. It is not as good as chocolate cake but it is the second best.  I also love cheesecake. well who dose not. I wanted to kinda add them together. The first time I did this I made a red velvet cheesecake. That was really good but it took me a really long time. I admit if I eat cheesecake it is mostly never homemade. Of course this cupcake still has cheesecake but here is the difference.  If you try to make a whole cheesecake you have to whip and wait more.This cupcake has cheesecake but it is not over powerful to the red velvet cake.Now lets talk frosting.Frosting to me is the best part of the cupcake. When I eat a cupcake I lick off all the icing (and I mean all the icing). I know I know most people say that is weird but hey I don't.The best icing for red velvet cake is cream cheese without a doubt. They go really well together and its traditional so lets do it.  I love cupcakes,cream cheese frosting,red velvet cake,and cheesecake so this is awesome foe me and hopefully for you too.I have mead these twice and both times I loved them.Now I am really in the mood for one so I am probably going to make these later(you should do that too) Well I am going to end now and just put up the recipe so I can get started on these.Enjoy!!!!!!!!!!!!!!!!!!!!

Ingredients-
For the Red Velvet
2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

For the Cheesecake
2 packs cream cheese ,room temperature
1/2 cup sugar
2 teaspoon vanilla
2 eggs, room temperature

For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Directions- 
Preheat oven to 350 degrees. Line cupcake pans with liners. This will make about 30 cupcakes. 
Mix all dry ingredients in a large bowl and whisk. 
Whisk eggs in a medium bowl. Add remaining liquid ingredients and whisk until blended. Add wet ingredients to dry ingredients and mix on until completely combined. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.) 
Make the cheesecake- Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter. 
Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.) 
Make the frosting- Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. 
For the blue swirl effect, get your pastry bag ready . Take food coloring  and drip it down the bag at evenly spaced intervals, about 4 times. Add frosting  to bag and pipe onto cupcakes. 
Store in refrigerator before serving for at least one hour
Serve and enjoy!!!!!!!!!!!

Green bean Casserole

If your kids are like the ones I know (just the ones I know cause I do not have kids) then no matter what you do or say they will not eat there green beans.I have made them with toasted almonds and blue cheese,lemon,garlic,and pine nuts,salt,pepper,and a whole lot more. They will not eat it.With the holidays coming up there are,cakes,cookies,cupcakes,pudding,and a lot more desserts so the kids coming to my Thanksgiving feast,well lets just say I want them to eat there green beans. About a year age we had family come over  for dinner. It was held at my house so I had to cook the food.So I figured the kids would not eat there green beans but hey might eat a green bean casserole. So I got fresh green beans from a farm like to minutes away from my house added some french onions,mushroom soup,a few other seasonings and BANG!!!!!!!!!!!!!! Everybody got to my house and the kids ate first (I made a buffet) by the time the adults got there,there was probably like 1/4 of it left no joke. It has perfect flavor and kids like it to. ENJOY!!!!!!!!!!!!!!!!!

Ingredients-
2 packages of frozen green beans
1 cup of water
1 cup condensed cream mushroom soup
1 jar diced parmito peppers,drained
Salt and pepper
1 can of french-frie onions

Directions- 
Preheat oven to 350 
In a medium saucepan over medium heat, place the green beans in water, and bring to a boil. Cover, and cook 6 minutes, until tender. Remove from heat, and drain. 
In an 8x8 inch baking dish, mix together the cream of mushroom soup, milk, pimentos, and pepper. Stir in the green beans. 
Sprinkle with French-fried onions. 
Bake, uncovered, 30 to 40 minutes in the preheated oven, until the casserole is hot and bubbly in the center.
Serve and enjoy

Creamy gravy

This is this creamy, delightful,flavorful,amazing gravy. The top of the meal is the gravy.Gravy is one of the most forgot in parts of Thanksgiving.To me it is the most important.I mean think about it is goes on top of the turkey,potatoes,bread,rolls,stuffing,mushrooms,etz. Gravy can rise your dish to the top and it will never stop or it can sink to the bottom of the ocean.Here is why I say this- Say you had the most dry,over cooked,flavorless,gross turkey (it will not happen if you use one of the recipes I gave you). If you have a amazing,texture,flavorful,delicious gravy it might be able  to bring the bar from_ to-(inside joke get it I used the sift key-ha-ha). Or it can be opposite and sink the dish. Say you had some amazing turkey or potatoes(or anything else you put gravy on) and you had a horrible gravy (won't happen if you use my gravy) it can really take away the flavor.So be careful when you cook any Thanksgiving dishes.ENJOY!!!!!!!!!!!!

Ingredients-
1 tablespoon pareve margarine
1/4 cup of flour
 3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons of warm water
2tspofsoy sauce
1/4 tsp of onion powder

Directions- 
In a small bowl combine miso and warm water; stir until miso has dissolved. 
In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved.
 Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened
Serve and enjoy!!!!!!!!!!!!!!!!1.

Cornbread stuffing with sausage

Lets do some  math,cornbread stuffing+sausage=the best stuffing ever.Thanksgiving is here  and its time to get into the holiday cheer!!!!!!!!!!!!!!! Thanksgiving is  a important holiday in my house.We make lots of special dishes that we only have on Thanksgiving.I love doing this but I wanted to add something that my whole family loves so we can still have all the flavors and textures.Yes we love cornbread but we also love sausage.So I added some sausage to my cornbread sausage and it is really good.We used to never have cornbread stuffing but then this one year I was probably six-seven years old  my mom decided she wanted to make a cornbread stuffing and lets just say I thought that was a horrible idea. Then she told me about  me about the sausage. I love sausage so I agreed. When me and my sisters were younger we were each aloud to cook two Thanksgiving dishes for our family feast. I would switch off with one dish(I mostly piked apple pie) but no matter what I would always do stuffing,it is my favorite Thanksgiving dish.I was pretty young when I started making stuffing by myself because I have made it so many times. Now it is like my signature dish on Thanksgiving.But now you can makethis and you can love it too.Well nice job you got an A+.ENJOY!!!!!!!!!!!!!!!!!

Ingredients-
1 package of cornbread mix
1 pound sausage cooked and drained
1 tablespoon of butter
3/4 cup chopped onion
3 stalks celery,chopped
1 tspof dried thyme
1 tsp of ground sage
1 tsp of garlic powder
Salt and pepper
1cup vegetable broth

Directions- 
One to two days ahead, make one pan of cornbread according to the box instructions. 
Let this sit out overnight and get a firm (almost hard) crust. 
Put sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside. 
In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool. 
In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper.
 Mix well. 
In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350  for 30 minutes or until heated to 160 

Cornbread stuffing

Like I said my favorite stuffing is cornbread stuffing. It is packed with fun and fantastic flavors. From the seasonings to the onions to the fresh parsley it is amazing. It is also a decent presentation. All the flavors cause for a lot of ingredients (but they are cheap). All the ingredients have different colors from the green basil and parsley to the red bell peppers so when they mix with the sunny bright yellow cornbread. This also has the perfect texture with the cornbread then you have a little crunch but it is not too over powering. Since me and my family has a Thanksgiving feast every year we need a lot of stuffing. This is the perfect recipe because it makes the perfect amount. Trust me I know that on Thanksgiving I eat more of stuffing then everything else even turkey. Its my favorite dish on the table.ENJOY!!!!!!!!!!!!
 

Ingredients- 

2 cups all-purpose flour

2 cups of cornmeal

2 tablespoons of baking powder 

1 tsp of salt

4 tablespoons of whitme sugar

5 eggs,beaten

6 tablespoons of butter,melted 

3 cups of buttermilk

2 tablespoons of salt
2 tsp of ground black pepper
2 tsp of cayenne pepper
2 tsp  of  onion powder
4 tsp  of dried oregano
2 tsp of dried thyme
6 tablespoons of chopped,fresh basil
4 bay leaves
1 cup onions,minced
1 cup green onions,chopped
1 cup of chopped parsley
2 cups of red bell pepper,chopped
2 green chile peppers
2 tablespoons of mincedgarlic
1 stick of butter
2 cups of  chicken broth
1 tablespoon of hot pepper sauce
2 cups  evaporated milk
7 eggs,beaten
.
Directions- 
To Make Cornbread: Preheat oven to 375 
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well. 
Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer. 
Mix just until no dry ingredients remain. Pour into prepared pan. 
Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely. 
To Make Stuffing: In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves. 
In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic. 
Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT(make sure it is off the heat). 
Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. 
Cool before stuffing turkey or  serving on side.
 Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

Herb roasted turkey

I love fresh herbs. They smell amazing and each one has a bit of a different taste and when all the juices come out of them they come together on one and make this amazing flavor. I like herb anything. I eat,cook,and plant them and I have this big pot with fresh basil on my deck that me and my family grows every year and this year we actually got borrowed some seeds from my neighbors and planted it from that and we have never had so much. So Thanksgiving is here and it is the end of fall and I want to use up all the basil before winter. We also grow rosemary and some other things that are really helpful in cooking Since me and my family have a feast every Thanksgiving I figured its a perfect time. I decided to try a herb roasted turkey and I loved it.Do not get me wrong I love cooking a big juicy turkey on Thanksgiving but the turkeys are not the easiest thing to make and they take forever. In this recipe you do not have to worry about it,this takes you no time at all and it taste good.Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1whole turkey
3/4 cups of olive oil
2 tablespoons of garlic powder
 2 tsp of dried basil
1 tsp of ground sage
Salt and pepper
2 cups of water

Directions- 
Preheat oven to 325 . 
Clean turkey  and place in a roasting pan with a lid. 
In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. 
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 d
Remove turkey from oven, and allow to stand for about 30 minutes before carving.
Serve and enjoy!!!!!!!!!!!

Maple roast turkey and gravy

Like I said before I am a bigger fan of my stuffing on the side of the turkey at my Thanksgiving feast. So if you come to my house at Thanksgiving expect see a turkey like this. I used maple syrup and apple to roast this thing and it makes it so sweet and delicious and it gives it this fall feel and it is so good. This really brings a warm and cozy feel to the table and with your family and friends there you will love it. I used a couple of herbs like a bay leaf and thyme they really help the flavor. Then you have the gravy. That sweet gravy taste amazing with the flavors of the turkey and it s super easy to make.This is a elegant dish that will rise to the sun and bright the sky very bright on your table.This is just such a warm and inviting dish that is so cozy and it gets you ready for winter but it still has this big fall feel.Enjoy!!!!!!!!!!!!!!!!

Ingredients-
2 cups of apple cider
1/3 cup of maple syrup
2 tablespoons of copped and fresh thyme
2 tablespoons of fresh chopped marjoram
2 1/2 tsp of grated lemon zest
3/4 cup of butter
Salt and pepper
14 pounds of a whole turkey(giblets and neck removed)
2 cups of chopped onion
1cupof chopped celery
1 cup of chopped carrots
2 cups of chicken stock
3 tablespoons of flour
1 tsp of thyme
1 bay leaf

Directions- 
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. 
Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). 
Preheat oven to 375  
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. 
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan.  Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan. 
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 , and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180  and stuffing reaches 165 Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. 
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme and bay leaf, y. Boil until reduced and slightly thickened. Season with salt and pepper to taste
Serve and enjoy!!!!!!!!!.

Turkey with cornbread stuffing

You can not have Thanksgiving without the turkey. There are so many ways to have an amazing Thanksgiving turkey that I can not say this is my favorite because I have had so many. But I do love it.Most of the time on a Thanksgiving feast I will put the stuffing for the turkey on the side,but for this recipe I did something a  little different. I actually decided to put the stuffing in the turkey.My favorite kind of stuffing is cornbread.Most of my stuffing recipes on my blog are cornbread stuffing because we make that every year and it is my absolute favorite. It has the perfect flavor and my recipe has the perfect ingredients to help the turkey shine. I do not eat the giblets on the turkey so I take them out but if you eat them go right ahead. I love Thanksgiving you get to cook the entire day and then you get to eat this whole bid dinner with ,Turkey,gravy.potatoes,stuffing,cranberry sauce,salads.rolls.,pie,cake,and some really good sides. Then at the end of the day you get to eat all that food with all your friends and family.The star of Thanksgiving is the turkey and I am just dressing it up with the turkey with some stuffing(inside joke,I am so funny here people)enjoy!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
3/4 cup of cornmeal
1 1/4 cup of water
1 cup of whole wheat flour
1/3 cup of white sugar
1 tablespoon baking powder
1 tsp of salt
1 egg
1 1/4 cup of vegetable oil
1/4 pound off bacon
1 large white onion,chopped
 2 cloves of garlic,minced
6 celery stalk,chopped
1 large onion,chopped
1 red ball pepper,diced
4 tsp of pultry seasoning
1 tsp of dried rubbed sage
1 tsp of dried oregano 
1 loaf of rye bread,cubed
2 cups of low sodium chicken stock 
1 whole turkey

Directions- 
Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan. 
In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan. 
Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool. 
Reduce oven heat to 325 
Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes. 
Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes. 
Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time. 
Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 , 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.
Serve and enjoy!!!!!!!!!!!!!!!!!

Sausage stuffed Mushrooms

I really do not like mushrooms.I find them bland with no flavor. When I was little me and my dad would cook dinner together about once a month. So one day me and my dad were making a lamb dish and we made sausage stuffed mushrooms. I found this gross  because I hate mushrooms but I liked the sausage part. So we are making the sausage with all the other ingredients and I kept eating it. I probably ate six mushrooms worth of filling. The sausage has so much flavor and with the creamy texture of the Mascarpone cheese and the crunch of the bread crumb and all the herbs and other little flavorful ingredients these are amazing. . This is all great but then you have the mushrooms. To add more flavor we got the idea to put them in some olive oil and Marsala wine so the mushrooms kinda soak up all that flavor. To be honest even after cooking the mushrooms I still am not a big mushroom fan but I am this dishes #1 fan. I make these all the time for Thanksgiving and everybody loves them. They go very well with the turkey!!!!!!!!!!!!!

Ingredients-
 16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and pepper

Directions-
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. 
Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.
 Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom with the sausage mixture.
 Arrange the mushrooms in a baking dish . 
Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty. 
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!

Thanaksgiving Sour cream and Chive mashed potatos

I love mashed potatoes. The creamy richness is super tasty. I love Thanksgiving,but since it only comes once a year I try to make special dishes. Me and my whole family love mashed potatoes.Every year we make some for Thanksgiving but this year I do not want to just put up plain mashed potatoes on the table so I put a spin on them. I added a little sour cream which I soon found it helps with flavor and texture. Then I added some chives which give flavor and a green color to the dish. Mashed potatoes are one of the easiest things to make and you make these the same way you just add a few extra ingredients.  Lots of  people make mashed potatoes on Thanksgiving so  I figured might as well put up a creative new recipe. I still add some salt and pepper at the end so it is not bland in seasoning but the two stars of this dish are the sour cream and chives!!!!!!!!! Enjoy your potatoes and your Thanksgiving!!!!!!!!!!!!!!!

Ingredients-
2 pounds of gold potatoes peeled,washed,and cut into fourths
1/2cup of milk
1/2 cups of sour cream
1/4 cup of chopped fresh chives
Salt and pepper

Directions-
Place potatoes in a large pot with enough water to come up 2 inches from the bottom.
Bring to a boil, and cook for 20 to 25 minutes. 
Drain, and mash. 
Mix in the milk using a potato masher or an electric mixer until fluffy. 
Stir in the sour cream and chives, and season with salt and pepper.
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!

Thanksgiving Butterhorn sweet rolls

 I love rolls. I eat them all the time any time of day. One of my favorite rolls is a sweet roll. My family goes food shopping at Harris Teeter and they sell these King Hawaiian rolls.They are  really good sweet buns and I have like three packs of them in my house. Well I do not serve these on Thanksgiving but I do make simular ones. These are really good and the shape reminds me of Thanksgiving so I make them every year. They are easy to make and they add some Thanksgiving flare to the table. To make these rolls so sweet I used some sugar and for the buttery part I add some butter and they mix so you have this buttery soft sweet roll and it taste so good. OMG I should open up a bakery and just sell a bunch of these I mean they would sell amazing I would get like $100 a minute. Thanksgiving is my favorite holiday because you get some of the best food and it is so yummy.These are not the only rolls I make and eat on Thanksgiving but these are my favorite.ENJOY!!!!!!!!!!!!!!!!!!!  (Have a happy and delicious Thanksgiving)  
Ingredients-
1 cup of shortening
 1 cup of milk
1/2 cup of warm water
1 1/2 tsp of dry active yeast
1 tsp of white sugar
2 eggs
1/2 cup of white sugar
2 tsp of salt
4 1/2 cups of flour
1 tsp of baking powder
1/2 cup of butter,softened

Directions- 
In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. 
Beat the eggs, 1/2 cup sugar and salt together.
 In a bowl, combine the milk mixture, yeast mixture and egg mixture. 
Sift  flour and baking powder together, and add to the wet mixture stir until combined, then cover and refrigerate overnight. 
Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end. 
Put  rolls on a baking sheet, and allow to rise for 3 to 4 hours. Preheat oven to 400 
Bake in a preheated oven for 8 to 10 minutes, or until golden brown.
Serve and enjoy!!!!!!!!!!!!!!!!!!

Beef pot pie

When I have to find a recipe to put on my blog I am looking through cookbooks,online, ans at pictures to try to find a flavorful dish to put on. Well the original  beef pot pie that I made sucked.The recipe called for you to drench the meat in a oil marinade with salt and not to cut off fat and it was just a fatty oily mess.  Well I   switched it up. I cut a nice cut of meat and instead of oil and salt I used thyme and vegetables  that have lots of flavor and BUM it  is amazing. This is packed with flavors and textures and it is home made into a delightful delicious dinner. If your kids are any thing like the kids in my family they love dessert. If you try to get them to eat there fruit,vegetables, or meat. All they want is cake and pie and ice cream. So this is how I get them to eat there meat and vegetables. I love taking  a spoon and just go into the middle and on that first bite you get the meat,crust,and vegetables all in one. ENJOY!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 box of puff pastry pie crust
4 tablespoons of olive oil
1 white onion,chopped
1 tsp of minced garlic
1 cup of raw Porcini mushrooms
1 cup carrots,chopped
1/2 cup of celery,chopped
1 potato,diced
1 pound of beef tenderloin
 1 bay leaf
1 cup Marsala wine
2 tablespoons of chopped fresh parsley
1 egg white
1 tsp of dried oregano 

Directions- 
Preheat oven to 350 
In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. 
Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. 
Simmer for 35 to 45 minutes. 
Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. 
Bake  for 45 minutes to 1 hour.
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!

Marinated Flank Steak

Lights,camera, flavor. In this movie the steak is in the spotlight and it is a great movie. I love this movie it taste great. The other behind the scene characters to make the spotlight character (ingredients) are a little mustard,lemon juice,and some great seasonings.This is a easy movie to film and once it is good you are in heaven. I decided to make this when I was having a party for somebody (do not remember who or why)  I made lots of little orderves and appetizers but I wanted to make this one main course that everybody would love so I made this. I figured I would do a flank steak cause it is big and filling. It was kinda a last minute thing so I did not have a recipe so I kinda had to just mix a bunch of flavors and spices that I knew go well together. I ended up with a masterpiece. The end of this movie is a delightful delicious dinner and it taste really good. Everybody liked it that I had to give away the recipe like ten times. Now when ever we eat a flank steak I make it this way and I have for like seven years.THE END!!!!!!!!!!!!!!!!!!!!

Ingredients-
1/2 cup of vegetable oil
1/3 cup of soy sauce
1/4 cup of red wine vinegar
2 tablespoons of fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon of Dijon mustard
2 cloves of garlic,minced
Salt and pepper
1 1/2 pounds of flank steak

Directions- 
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. 
Place meat in a shallow glass dish. 
marinade over the steak, turning meat to coat thoroughly.
 Cover, and refrigerate for 6 hours. 
Preheat grill for medium-high heat. 
Place steaks on the grill, and throw away the marinade. 
Grill meat for 5 minutes per side, or until cooked enough for you
Serve and enjoy!!!!!!!!!!!!!!