Creamy White Frosting

Homemade Creamy White Frosting

From the kitchen of Stephanie

3/4 cup softened butter

about 1/2 to 3/4 pound of powdered sugar

1-2 tsp vanilla (add to your taste preference)

2-3 tbsp almond milk (add to get the consistency you like)

I start with the butter with my mixer on low. Next, add the vanilla. Then I start adding powdered sugar until I get a good creamy consistency. (If I wasn't frosting cookies, I probably wouldn't even add the milk, however I wanted my consistency slightly thinner). Next I added milk until desired consistency, which for me, I wanted a think but "pipeable" consistency as I was piping the frosting onto my cookies. I didn't want it too thin b/c I wanted it to harden enough to be able to stack my cookies.

Peanut Brittle

Peanut Brittle
From the Kitchen of Kristin Sumption (The Domestic Doozie)

Ingredients

• 
  
• 1 cup dry roasted peanuts
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda (make sure it's fresh)

Directions

1. Tape Parchment paper down on your countertop. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto parchment paper. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. *You may need to alter the cooking times based on the wattage of your microwave.

Triple Berry Cobbler

Tripple Berry Cobbler On a site that I follow, Women Living Well, they posted this amazing recipe that I wanted to share: Triple Berry Cobbler

Pumpkin Pecan Bites

Pumpkin Pecan Bites
From the Kitchen of Julie Palka

(Yield: about 6 dozen)

Ingredients:
1 Package (18- 1/4 ounces) Spice Cake mix
1 Can (15 ounces) Solid-pack pumpkin
3 Eggs
½ Cup canola oil
1 Tablespoon ground cinnamon
1 teaspoon ground cloves
36 Pecans cut into halves (you can usually break them in your hands too!)

Cream cheese frosting:
½ cup butter, softened
4 ounces of cream cheese, softened
*(I soften both by leaving them on the counter for a bit, it is a much better consistency than microwaving them!)*
1 teaspoon vanilla extract
3- ¾ cups confectioners’ sugar
2 to 3 Tablespoons milk
(sprinkle ground cinnamon on top of frosted cupcakes!)

Step 1: In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, baking soda and cloves; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. ( I just stir it by hand with a wooden spoon)

Step 2: Fill paper-lined miniature muffin cups two-thirds full. Press a pecan piece into each one. Bake at 350 Degrees for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely (I just pull them out right away because I’m impatient!)

Step 3: In a small bowl, cream the butter, cream cheese and vanilla until light and fluffy. Gradually add confectioners’ sugar and mix well. Add enough milk to achieve spreading consistency. Frost cupcakes. Sprinkle with cinnamon.

*Note- This recipe can be prepared in 2 dozen regular size muffin cups. Bake for 22-26 minutes. (I use a whole pecan for the big ones so they have more crunch!) ENJOY!!

Pumpkin Flans!

Pumpkin Flans!
Tastes like a rich, custardy version of pumpkin pie
From BiggestLoserClub.com

If you have leftover pumpkin, try making a pumpkin smoothie with yogurt, milk, a few sweet spices like cinnamon, ginger, and cloves, and a drizzle of sweetener.

Makes 8 flans

3 large eggs, preferably omega-3-enriched
1 1/4 cups unsweetened pumpkin puree
1/4 cup + 3 tablespoons maple syrup
2 1/2 teaspoons canola oil
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
3/8 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups 1% milk, heated until very hot
Ground nutmeg, for garnish

Preheat the oven to 350°F with an oven rack in the center position. Coat eight 6-ounce custard cups with canola cooking oil spray and set them in a 13 x 9-inch baking pan.

In a large bowl, beat the eggs slightly with a small whisk. Add the pumpkin puree, maple syrup, canola oil, vanilla, cinnamon, ginger, cloves, and salt and beat until blended thoroughly. Mix in the hot milk until blended. There will be 4 cups of liquid. Pour 1/2 cup of the flan mixture into each of the custard cups.

Bring about 3 cups of water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the baking pan until it comes up to the level of the custard inside the cups.

Bake for 40 to 45 minutes, or until just set around the edges but still a little loose in the center; the center will jiggle a little when shaken.

Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a wire rack to cool to room temperature. Cover with plastic wrap and refrigerate for several hours, until chilled.

Serve cold, garnished with ground nutmeg.

Per flan: 175 calories, 5 g total fat (1.5 g saturated), 110 mg cholesterol, 220 mg sodium, 24 g total carbohydrates (18 g sugars) , 2 g fiber,6 g protein

Peanut Butter Brownie Bites (a Pinterest Success)

Here is the link

to a blog that had amazing Peanut Butter Brownie Bites!

I made them a couple of weeks ago with my bestie and then I made them again yesterday!

They are tasty! I recommend making them in mini muffin tins over the regular muffin tins (have tried them both ways).

Oatmeal Coconut Cookies

Oatmeal Coconut Cookies
From the Kitchen of Margot Bass

2 cups butter
1 cup sugar
1 cup brown sugar
(cream together)
2 eggs
2 teaspoons vanilla
(add to the creamed mixture)
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
3 cups oats
2 cups coconut flakes
(mix & add to the creamy egg mixture)


I use my kitchen aide & it really makes the motor groan :) Don't get nervous it's dry dough...
You can easily 1/2 the recipe and that makes things easier on your arm or mixer.
Place a teaspoon mounds on a baking sheet @ 350 for 8-10 minutes.
as soon as they come out of the oven smash one Hershey bar square in the center of each cookie!
Enjoy at least one while the cookie's hot and the chocolate's gooey!

Pumpkin Pie Cobbler

Pumpkin Pie Cobbler
From the Kitchen of Rebecca McGuigan


One 21 oz. can pumpkin filling
1 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter, melted


Stir pumpkin pie filling and pie spice. Pour into 13 by 9 " baking dish. Sprinkle dry cake mix evenly over pie filling. Sprinkle walnuts(optional) over the cake mix. Drizzle melted butter over the cobbler. Bake at 350 for 50 minutes. Add vanilla icecream. Enjoy!!

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake
from Better Homes and Garden (It's their Cheesecake Supreme Recipe with some tweaks)

Here is the recipe I followed:

ingredients

Crust:

•               1 1/2
cups finely crushed graham crackers

•               1 TBSP Sugar

•               1/2
teaspoon ground cinnamon

•               1/2
cup butter, melted

Filling:

•               3
8 ounce packages cream cheese, softened

•               1
cup sugar

•               2
tablespoons all-purpose flour

•               1
teaspoon vanilla

•               3
 slightly beaten eggs

•               1/4
cup milk

•                

Crust::

1.

In a medium mixing bowl stir together crushed graham crackers, sugar, and cinnamon. Stir in butter. Press crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch spring form pan; set aside.

Filling::

2.

Soften cream cheese. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined. Add eggs all at once, beating on low speed just until combined (do not overbeat). Stir in milk.

3.

Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.

4.

Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired. Makes 12 to 16 servings.

Click Here for the Recipe

I did not use their "optional" options and I just added half a bag of mini chocolate chips to the top (my friend Diana's idea) and then I topped it with fresh sliced organic strawberries!

Red, White, and Blue Stars

Red, White, and Blue Stars

From MarthaStewart.com

Ingredients

5 cups cake flour (not self-rising), plus more for surface
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces (3 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons heavy cream, plus more for brushing
3/4 cup raspberry jam
3/4 cup blueberry jam
2 tablespoons sanding sugar

Directions

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Red, White, and Blue Parfaits

Red, White, and Blue Parfaits

From MarthaSteward.com

Ingredients

4 1/2 pounds fresh red currants, stemmed
3 cups sugar
3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
3 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 1/2 pounds fresh blueberries
2 ounces fresh currants, on the stem

Directions

Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.

Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.

Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.

Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.

Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.

Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.

To serve, top each parfait with blueberries and currants, dividing evenly.

Blueberry Tart

Blueberry Tart

From RealSimple.com

Ingredients
flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries

Directions
Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

Berry Shortcakes

Berry Shortcakes
From RealSimple.com

Ingredients
2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
8 biscuits, store-bought or made from a mix

Directions
In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.

Strawberry Summer Cake

My sweet friend Kristin had the most awesome post (with pictures) for an awesome Strawberry Summer Cake.


Click here for the recipe :)

Frozen Banana Treats Recipe

Frozen Banana Treats Recipe
From Taste of Home

Ingredients
1-1/2 cups granola without raisins, crushed
1 cup (6 ounces) semisweet chocolate chips
1/3 cup creamy peanut butter
8 Popsicle sticks
4 large firm bananas, halved widthwise
Directions
Sprinkle granola onto a large piece of waxed paper; set aside. In a microwave, melt chocolate chips; stir until smooth. Stir in peanut butter until blended.
Insert a Popsicle stick into each banana half. Spread with chocolate mixture; roll in granola. Wrap in foil and freeze for 24 hours. Yield: 8 servings.

Nutrition Facts: 1 serving equals 307 calories, 15 g fat (5 g saturated fat), 0 cholesterol, 60 mg sodium, 44 g carbohydrate, 7 g fiber, 8 g protein.

Banana Basics
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

Amanda Graber Monster Cookies

Amanda Graber Monster Cookies
Recipe from: "An Amish Gathering: Life in Lancaster County" By Beth Wiseman, Barbara Cameron, Kathleen Fuller
From the kitchen of Erica McNicoll

1.5 sticks butter
1 c white sugar
1 c brown sugar
4 eggs
1 lb crunchy peanut butter
2.5 t baking soda
1/4 c flour
4.5 c quick oats
powdered sugar

1. cream together 1.5 sticks butter, 1 c white sugar, 1 c brown sugar.
2. Add 4 eggs, 1 pound crunchy peanut butter.
3. Mix until blended. Add 2.5 t baking soda, 1/4 c flour, 4.5 c quick oats.
4.1/2 pound M&M's and 12 oz chocolate chips.
5. Dough will be stiff. Form teaspoon-sized balls and roll in powdered sugar.
6. Bake at 350 degrees for 10 minutes. Do not overbake.

Swiss Miss Fat-Free Tapioca Pudding

Swiss Miss Fat-Free Tapioca Pudding
By: Todd Wilbur

When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite.

No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fat- free pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.

2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving.

Nutrition Facts Serving size – 3/4 cup Total servings – 4 Fat (per serving) – 0g Calories (per serving) – 140

Kellogg's Cocoa Rice Krispies Treats

Kellogg's Cocoa Rice Krispies Treats
By: Todd Wilbur

It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe makes 16 of the crunchy brown bars, or the equivalent of two boxes of the real thing.

3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well. Remove from heat.
3. Add Cocoa Krispies and stir until the cereal is well-coated with the melted marshmallow mixture.
4. Spray a 9x13-inch baking dish with a light coating of non-stick cooking spray. Pour the mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool. Slice into 16 bars. (http://www.topsecretrecipes.com) Makes 16 bars.

Grandma's Oatmeal Raisin Big Cookies

Grandma's Oatmeal Raisin Big Cookies
By: Todd Wilbur

Grandma's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two-to-a-pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches all your own with this kitchen clone. Just be sure not to over do it in the oven. You want these cookies soft and chewy when cool -- just like a happy grandma would make 'em - - so take them out when they are just beginning to turn light brown around the edges.

1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins

1. Preheat oven to 275 degrees.
2. Combine raisins with water in a food processor and blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg, brown sugar and vanilla in a large bowl. Mix well with electric mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking soda, cinnamon and salt. Pour this dry mixture into the wet mixture and mix well until ingredients are incorporated. Mix in raisins.
5. Roll 3 tablespoon portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes. Be careful not to overcook, or the cookies will not be chewy. Store in a sealed container. (http://www.topsecretrecipes.com) Makes 16 to 18 cookies.

Banana Pudding

Banana Pudding
From the Kitchen of Jen Potter

1 large vanilla instant pudding mix
3 cups milk
1 can eagle brand milk
cool whip
bananas
Nilla wafers

Mix the pudding and the milk together, and let sit a minute to thicken up. Fold in can of eagle's brand milk. then mix in 1/2 container cool whip. Then just start your layers of Nilla wafers, sliced bananas and pudding mix. Top with other 1/2 of cool whip.