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!!!!!!!!!!!!!!!
Saturday, November 24, 2012
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
2 packs cream cheese ,room temperature
1/2 cup sugar
2 teaspoon vanilla
2 eggs, room temperature
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!!!!!!!!!!!
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
2 packs cream cheese ,room temperature
1/2 cup sugar
2 teaspoon vanilla
2 eggs, room temperature
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!!!!!!!!!!!
Friday, November 16, 2012
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
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
Tuesday, November 13, 2012
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.
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.
Sunday, November 11, 2012
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
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thursday, November 8, 2012
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!!!!!!!!!!!
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!!!!!!!!!!!
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