meyerhive

A chocolate cake infused with caramel? Quit playin' with our heart! This is a decadent dessert that'll have you craving all things chocolate, caramel, and coconut! Best Samoa Poke Cake Yields: 10 Prep Time: 0 hours 10 mins Total Time: 0 hours 55 mins Ingredients: Butter, for baking dish All-purpose flour, for baking dish 1 box Devil's food cake mix, plus ingredients called for on box 1 10-oz. jar caramel, plus more for drizzling 3 tbsp. heavy cream 2 c. sweetened shredded coconut, toasted 1 c. melted chocolate chips Directions: Preheat oven to 325°. Butter and flour a 9"-x-13" baking dish. Prepare chocolate cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick comes out clean, 26 to 28 minutes. Let cake cool 15 minutes, then use the tip of a wooden spoon to gently poke holes all over cake. In a small saucepan, combine caramel and heavy cream. Heat over low, stirring, until completely combined and warmed through. Pour all

Welcome to my article, here is your family's favorite food and drink! Mini Orange Halloween Cupcakes #Mini #Orange #Halloween #Cupcakes While I’m always up for something pumpkin, not every orange Halloween treat needs to be squash-flavored! These orange Halloween cupcakes are the perfect pumpkin alternative! They taste just like a Creamsicle: a tantalizing combination of smooth vanilla and juicy orange fruit. Get Full Recipe ==> Recipe

Delicious garlic mushrooms recipe that can be prepared earlier in the day and cooked when required Roasted Garlic Mushrooms Ingredients: 16 even-sized open cup mushrooms, stalks cut level 3 tbsp corn or vegetable oil ¼ c unsalted butter, softened 3 cloves garlic, chopped very finely 2 tbsp fresh thyme, chopped 1½ tbsp lemon juice salt and freshly ground black pepper to taste ¼ c fresh breadcrumbs Instructions: Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

 photo credit: http://www.marthastewart.com Coconut-Buttermilk Pound Cake original recipe: http://www.marthastewart.com/945221/coconut-buttermilk-pound-cake Ingredients: 1 1/2 sticks unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup plus 2 tablespoons buttermilk, divided 1 1/2 cups sweetened shredded coconut, toasted, divided 1 cup confectioners' sugar Instructions: Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup a

These wonderful Crispy Peanut Butterscotch Fudge Squares will be adored by the dessert lovers in your group. Perfect for entertaining or family snacks. Crispy Peanut Butterscotch Fudge Squares Ingredients: CRUST: 4 1/2 teaspoons light margarine 2 cups miniature marshmallows 1/4 cup creamy peanut butter 3 cups crisp rice cereal FUDGE: 2 tablespoons light margarine 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 cups miniature marshmallows 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 3/4 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 cup cocktail peanuts, chopped Instructions: FOR CRUST: COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray. MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula. FOR FUDGE:

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray! Anginetti (Italian Lemon Drop Cookies) Yield: 24 Cookies Ingredients: COOKIE: 1 1/2 teaspoons lemon extract 2 cups all-purpose flour 1/4 cup vegetable shortening 1 1/2 teaspoons baking powder 1/2 cup sugar 3 large eggs 1/8 teaspoon salt FROSTING: 1/4 cup water 1 teaspoon lemon extract 3 cups confectioners' sugar Instructions: Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder and salt; Mix well. The dough should be soft and sticky. With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart. Bake for about 12-15 minutes, or until firm and lightly brown. Remove cookies from cookie sheet and allow to cool completely on wire racks. For frosting, combine confectioners' sugar, wat

 I made these today to take to a party. Of course, I need to sample them before I took them just to be sure they were ok. They were YUMMY!!! I was a little worried since the peanut butter batter was very greasy. I just made dollops on top of the chocolate layer. I also cooked it about 3 to 4 minutes longer than recommended. It turned out GREAT!!! I would definitely make this again Recipe >> Peanut Butter Chocolate Bars @ the-girl-who-ate-everything.com

Awesome recipe for a sweet tooth! Make the batter thick enough that when you allow it to drip off the spoon, a good amount will stick. Place in the frig for a couple of hours. As well, put the cookies in the freezer for the same amount of time. When the cookies are done and you take them out of the hot oil, place them on a cooling rack to allow for the extra grease to drain off. When cool, sprinkle with powdered sugar or drizzle with chocolate or syrup. .........AND I HAVE TO DISAGREE WITH MANY OTHER REVIEWS, ours kept very well and were just as good the second day! The chocolate gets nice and soft and the cream is melted, but not too much. A million times better than any doughnut. I crave these all the time! Get the recipe here >> Deep Fried Cookie Dough @ handletheheat.com

This S’mores Egg Rolls Recipe is full of creamy chocolate, marshmallows and graham crackers wrapped inside of a warm crispy egg roll shell. They’re super easy to whip up. .. These fried S’mores treats are definitely a mouthwatering dessert! S'mores Egg Rolls Yields: 12 Prep Time: 0 hours 5 mins Total Time: 0 hours 20 mins Ingredients: 12 egg roll wrappers 2 bars Hershey's Chocolate 4 graham crackers, crushed 24 marshmallows Vegetable oil, for frying 1/4 c. cinnamon-sugar Melted chocolate, for dipping (optional) Directions: Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden,

Welcome to my article, here is your family's favorite food and drink! Strawberry Ghosts #Strawberry #Ghosts It doesn't get much better than a chocolate dipped strawberry! These strawberry ghosts are cute, easy to make and perfect for Halloween! Get Full Recipe ==> Recipe

The best time to make these is when you are going to have a game night at your house. They will basically be engulfed in minutes because everyone is so hyped up from all the serious competition going on. I made these using crescent rolls and just some basic ingredients I had in my refrigerator (it makes for a good pantry clean out recipe). Bacon-Cheddar Pinwheels Ingredients: 1 can (8 oz) refrigerated crescent dinner rolls 2 tablespoons ranch dressing 4 slices bacon, crisply cooked, crumbled ½ cup finely shredded Cheddar cheese ¼ cup chopped green onions (4 medium) Instructions: Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll u

  photo credit: http://blog.williams-sonoma.com   Home Baked Breakfast: Gooey Cinnamon Rolls original recipe: http://blog.williams-sonoma.com/home-baked-breakfast-gooey-cinnamon-rolls/ Ingredients: For the dough: 1 package active dry yeast 3/4 cup milk, warmed (110°F) 1/4 cup granulated sugar 4 eggs 4 1/2 cups all-purpose flour , plus more as needed 1 1/2 tsp. kosher salt 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into chunks For the filling: 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into chunks 2/3 cup firmly packed light brown sugar 2 tsp. ground cinnamon Finely grated zest of 1 large orange 1 egg, lightly beaten with 1 tsp. water For the cream cheese frosting: 1/2 lb. cream cheese, at room temperature 4 Tbs. (1/2 stick) unsalted butter, at room temperature 2 tsp. vanilla extract 1 cup confectioners’ sugar, sifted Instructions: To make the dough, in the bowl of an electric stand mixer, dissolve the yeast in the warm milk and let stand until foamy

A rich, dense cake like my mother-in-law used to make in rural East Texas Do Nothing Cake Ingredients: 2 cups sugar 2 cups flour 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 16 ounces crushed pineapple, undrained Icing: 1/2 cup butter 1 cup sugar 3/4 cup evaporated milk 1 cup coconut 1 cup nuts 1 teaspoon vanilla Instructions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40 minutes. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil). Remove from heat and add remaining ingredients. Pour over hot cake. Source: http://baking.food.com/recipe/do-nothing-cake-97156

This cake replaces my "former" favorite cranberry cake recipe! It's wonderful,, just the right amount of sweetness and very moist. Ultimate-Cranberry Pudding Cake makes 1 - 10 inch Bundt pan Ingredients: 4 teaspoons baking powder 6 tablespoons butter 2 cups white sugar 2 cups evaporated milk 4 cups all-purpose flour 1 teaspoon salt 1 (12 ounce) package cranberries 2 cups white sugar 1 cup butter 1 cup heavy cream 1 teaspoon vanilla extract Instructions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn

Yummy! I just made these for book club. I know that they will be a big hit. I ate three of them already. It’s pineapple and egg so it’s good for you. ;) Posted and photo copied for those who will almost certainly want the recipe. Recipe >> Pineapple Bars @ laughingspatula.com

I used this recipe to make doughnut holes with my Nostalgia Cake Pop Bakery. It worked perfectly! The only changes I made were increased the recipe size to serve 18 (didn't want to waste pumpkin puree), substituted the Pumpkin Spice (didn't have it) and altered the glaze. I used 1 tsp allspice, 1 tsp cinnamon, 1/2 tsp ginger. I'm sure it would have been great with plain Pumpkin Spice, I just didn't have it. With my 1 1/2 TBSP scoop leveled out, 8 min baking time, rolled them over and cooked for another 30 seconds, this recipe made about 3.5 dozen doughnut holes with the recipe at 18 servings (a whole 15oz can of pumpkin). For the glaze I did use a reduced amount of milk instead of water and added a couple TBSP of corn syrup. This helps the glaze harden. Get the recipe here >> Pumpkin Doughnuts @ cookingclassy.com ========================

Get ready to get lit.. If you love Fireball and desserts (which, who doesn’t?), then this recipe is perfect for you! It’s so easy to make and perfect for your next party or get together! After all, doesn’t every good story start with Fireball? Fireball Poke Cake Yields: 1 Prep Time: 0 hours 10 mins Total Time: 1 hour 10 mins Ingredients: For the cake: 1 box vanilla cake 1 tsp. cinnamon 1/3 c. vegetable oil 3 large eggs 1/2 c. water 1/2 c. Fireball whisky For the filling and frosting 2 c. caramel sauce 1 c. (2 sticks) butter, softened 4 c. powdered sugar 1/4 c. Fireball whisky 1 tsp. pure vanilla extract Pinch kosher salt Yellow and red food coloring Directions: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water and Fireball. Bake according to package directions and let cool completely. Using the back of a wooden spoon, poke holes all over cake. Pour caramel over holes, using the

 While I was there, I noticed most of the tables had ordered small dishes of the restaurant's famous sweet potatoes and people were going batty over it. My favorite way to eat sweet potatoes is simply baked, with butter in the middle. But casseroles are the thing on the holidays and this recipe is quite popular, judging by the Internet requests for it. I used the orange fleshed garnet yam, which is actually a sweet potato Ingredients: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter -- melted (Do not omit or reduce this amount) SWEET POTATO MIXTURE: 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs -- well beaten 1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish)  Directions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and

  photo credit: http://bakersdaughter.typepad.com Raspberry Cream Puffs original recipe: http://bakersdaughter.typepad.com/the_bakers_daughter/2009/08/feeling-french-trois.html Ingredients: Choux Dough: 1 cup water  ½ cup butter  ¼ tsp salt  1 cup all-purpose flour   4 eggs Raspberry Whipped Cream" 1 cup whip cream (35%) 1 tbsp white sugar 1/4 vanilla bean 1 tsp lemon zest 1/2 cup fresh raspberries Glaze: 1 cup icing sugar water to thin Pink food colouring Instructions: Preheat the oven to 400 degrees F. In a medium sized pot combine the water and butter together and bring to a boil.  Once boiling add the flour and salt to the water mixture and turn the heat down to medium.  Mix continuously for 1 minute with a wooden spoon, this will cook the flour.  Let choux dough sit for a few minutes to cool.  Using a stand mixer, hand mixer or a spoon, gradually add the eggs one at a time, beating the whole time.  Line two cookie sheets with parchment.  Using a pastry bag fitted with a numb

Praline Brownies Servings: 2 1/2 dozen brownies Prep Time: 15 min Cook Time: 1 hour Ingredients: 1/4 pound butter, plus more for pan 1/4 cup pastry flour 1/8 teaspoon baking powder 3 cold eggs 2 teaspoons vanilla extract 1/4 cup water 1/4 cup sugar 1 1/2 cups semisweet chocolate, cut into chunks 1 cup chopped pralines 1 cup chocolate chips Topping, recipe follows Topping: 3 cups light brown sugar 2 sticks butter 14 ounces evaporated milk 2 cups pecans Instructions: Special equipment: candy thermometer Preheat oven to 325 degrees F. Butter a 9 by 9-inch pan. Sift together flour and baking powder. Set aside In a small bowl, beat together eggs and vanilla extract. Set aside. In a saucepan, melt the 1/4 pound of butter over medium-high heat. Add water and bring to a boil. Stir in the sugar, bring back to a boil, then add chocolate chunks*. Whisk to combine well. *Cook’s Note: Since butter mixture is so hot, the chocolate will melt rapidly. Pour into a large bowl and allow to cool. Add eggs

These are delicious! I wish I had a picnic to take them to right now. The great thing is there are so many different possibilities to add to the base recipe,, They would also be really yummy with a cream cheese frosting,, Try your own creation and let me know how they turn out! Blueberry-Lemon Cookies Ingredients: Soft and Fluffy Cookie Base Recipe: 3 1/4 cups cake flour 1/2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1 cup unsalted butter, softened 2 eggs, room temperature Mix-ins and/or extracts of your choosing 1/2 tsp baking soda For my Blueberry Lemon Cookies I chose to add: 2 tsp pure vanilla extract Juice of one lemon 1/2 tsp cinnamon 1 1/2 cups blueberries Zest of one lemon 1 cup white chocolate chips Instructions: Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredien

This bread is delicious.. and I love that both applesauce and oatmeal are involved! What a nice healthier treat!  I’ve been thinking of making a quick bread without bananas or squash for a little while now, so this just perfectly fits the ticket! I halved the recipe, because I only have one loaf pan, and I also replaced the greek yoghurt with just more applesauce (lactose intolerant, I just never keep yoghurt around). It came out perfectly! Just sweet and moist, mmmm (= Recipe >> Glazed Apple Cinnamon Oatmeal Bread @ lovelylittlekitchen.com

This pie was very good. I've baked this pie several times before using the recipe as written. I read several of the reviews and made the following changes with great results: reduce butter to 1/2 cup, add 2 tsp vanilla extract and 2 tsp instant espresso granules. Blend the eggs and sugar thoroughly before gradually adding the melted butter..  When I was rummaging through my freezer looking for a bag of walnuts that was hiding in there, I found a bag of Heath toffee chips, so I threw in about a half a cup of those too.. My kitchen timer can be playful, and sometime during the timing process, it started counting backwards. That sly little dickens has done this before. I didn't notice it until I smelled the pie getting what I thought was a little too done. I whisked it out of the oven immediately. It was still very good, but I would have liked it a little more gooey.  The filling is really thick. Bake as directed. Excellent results! Tastes like a thick, chewy chocolaty chocolate c

This blueberry cake is one of our all-time spring and summer favorites.You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go! Lemon Blueberry Cake Yields: 8 - 10 Prep Time: 0 hours 25 mins Total Time: 0 hours 55 mins Ingredients: 1 (15.25oz). box vanilla cake, plus ingredients called for on box Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish 1 3/4 c. fresh blueberries, divided 3 tbsp. all-purpose flour 1 c. (2 sticks) butter, softened 3 c. powdered sugar 1/4 c. heavy cream 1 tsp. pure vanilla extract Pinch of kosher salt 2 Thin lemon slices, for topping Directions: Preheat oven to 350º and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to

If you are looking for something simple, easy, and scrumptious to make for dinner, this is it. These chicken and potatoes each only have 5 ingredients! Pop a whole chicken in the slow cooker before work, potatoes in the oven when you get home, and by the time you have changed and relaxed for a bit, dinner is ready.  My Mom used to make these potatoes all the time when I was a kid and I loved them. After everyone had eaten their fill and Mom was doing the dishes, I'd pick all of the burnt bits from the pan and eat them. They are so simple, but are still my all time favorite way to eat potatoes.  Crock-Pot Honey Mustard Chicken & Roasted Potatoes Ingredients: 1 whole chicken, defrosted 1/3 cup grainy mustard 1/3 cup honey 1/3 cup olive oil 1/4 cup butter, softened 3 lbs red potatoes, chopped into 1/2 in. pieces 1 large yellow onion, chopped 1/2 cup olive oil 1/2 Tbs salt 1/2 Tbs black pepper Instructions: Put whole chicken in slow cooker. In a small bowl, whisk together mustard,

 photo credit: http://www.ivillage.com Lemon-Blackberry Cheesecake Ingredients: 3 tablespoons butter, softened          1 cup sour cream 1 cup graham cracker crumbs          1/4 cup all-purpose flour 2 pounds cream cheese          1 tablespoon vanilla extract 1 1/2 cups sugar          1 1/2 pints blackberries 3/4 cup milk          Zest and juice of 1 lemon 4 eggs Instructions: Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan. In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour

    Lemonade Cupcakes with Raspberry Frosting Ingredients: 1 cup butter, at room temperature 2 cups sugar 4 eggs 1 tsp. vanilla 3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt grated zest and juice of a lemon 1 cup milk, divided Instructions: Preheat oven to 375 F and line 24 muffin tins with paper liners. In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla. In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined. Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen. Fresh Raspberry Frosting 1 cup fresh r

These are delicious! I wish I had a picnic to take them to right now. The great thing is there are so many different possibilities to add to the base recipe,, They would also be really yummy with a cream cheese frosting,, Try your own creation and let me know how they turn out! Blueberry-Lemon Cookies Ingredients: Soft and Fluffy Cookie Base Recipe: 3 1/4 cups cake flour 1/2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1 cup unsalted butter, softened 2 eggs, room temperature Mix-ins and/or extracts of your choosing 1/2 tsp baking soda For my Blueberry Lemon Cookies I chose to add: 2 tsp pure vanilla extract Juice of one lemon 1/2 tsp cinnamon 1 1/2 cups blueberries Zest of one lemon 1 cup white chocolate chips Instructions: Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredien

When a friend brought this to a church supper, EVERYONE insisted on getting the recipe. Very moist and delicious.. This really is just about a do nothing cake, unless you count walking across the street to the neighbor's to borrow sugar! LOL! So simple and delicious and MOIST! Now I must cut some to take to the neighbors before it is gone. I love the way the icing soaks into the cake and makes it so moist. I poked holes in the cake so it could soak in easier. BTW, when the cake came out of the oven, it was the prettiest golden color I have ever had a cake to be. Do Nothing Cake Ingredients:     2 cups sugar     2 cups flour     2 eggs     1 teaspoon baking soda     1 teaspoon vanilla     16 ounces crushed pineapple, undrained Icing:     1/2 cup butter     1 cup sugar     3/4 cup evaporated milk     1 cup coconut     1 cup nuts     1 teaspoon vanilla Directions: Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan. Bake at 350°F 35-40

This is a 'cheaters' iced cappuccino! Very easy to make, and very good!"   This recipe is going to save me so much cash! It's really, really good and even easier than driving through the drive-thru at Starbucks!! I made it exactly as is except that I added 2 tbsp. of liquid Vanilla creamer! I think it's awesome, but a litte tip of variation for iced cap lovers: Instead of putting the coffee and milk mixture in a glass of ice, blend it in with the ice in a blender, if you have an ice breaker. The taste and texture are almost like the one at Tim Hortons. Try it, you'll get hooked and won't have to spend two dollars at Timmy's every morning.   Even better with a little flavoring or flavored syrup. I up the coffee granules to a couple tablespoons because I like my coffee STRONG. UPDATED REVIEW: I now make this with Truvia sweetener or Starbucks sugar-free vanilla syrup and nonfat milk. One of the best ways I can get caffiene quick on busy mornings. Get the

When you love peanut butter, you really love peanut butter, and you'll come up with any excuse to sit in a corner and down the entire pan. These Extreme Peanut Butter Brownies fully capitalize on that obsession, taking the combination to, well, its most extreme. The brownies started innocently enough: Make a classic fudgy brownie, pour half of it into a greased baking pan, add a layer of Nutter Butters (or Reese's Cups, if you're not into the idea of having a little crunch to your dessert) and melted peanut butter, and top with the remaining brownie batter. Extreme Peanut Butter Brownies Yields: 20 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 50 mins Ingredients: For the Brownies: Cooking spray 1 1/2 c. (3 sticks) butter, melted 1 1/4 c.cocoa powder 2 1/2 c.granulated sugar 8 large eggs 1 tbsp. pure vanilla extract 1 1/2 c. all-purpose flour 1 tsp. kosher salt 24 Nutter Butter cookies 3/4 c. creamy peanut butter, divided For the Peanut Butter Drizzle: 1/4 c. crea

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing

  photo credit: www.pauladeen.com Mexican Chicken Casserole with Cheddar Cheese and Tomatoes Ingredients: 1 10 3/4 -ounce can cream of chicken soup 1 10 3/4 -ounce can cheddar cheese soup 1 10 3/4 -ounce can cream of mushroom soup 1 10-ounce can tomatoes 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11 1/2-ounce package flour tortillas 2 cup shredded cheddar cheese Instructions: Preheat oven to 350 degrees. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. original recipe: http://www.pauladeen.com/recipes/recipe_view/mexican_chicken/

The original recipe has four ingredients: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1 teaspoon of baking soda. People have revised it by adding vanilla or salt, less sugar, different kinds of sugar, chocolate chips, craisins and fresh peanuts. They've changed the cooking time, the size of the cookie and the oven temperature. As much as I hate to mess with simplicity, I did make some adjustments over the years based on my own experiments. Here's my latest version. Sensational Peanut Butter Cookies 18 Cookies Ingredients: 1 cup peanut butter (see note) 3/4 cup natural cane sugar 1/4 cup brown sugar 1 egg 1 teaspoon baking soda 1/2 teaspoon vanilla additional sugar for rolling Instructions: Preheat oven to 375 degrees°F. Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool bef

My grandma was making this when i was back in Romania..  It's the most simplest pastry I ever discovered yet so creamy and delicious :) Vanilla Slice Ingredients-: 3 packets (9g each) vanilla sugar 8 oz whipping cream + 1 stabilizer 150 g / 5 ¼ oz corn starch 2 sheets of puff pastry 8 egg yolks 200 g / 7 oz sugar 1,5 l / 6 1/3 cups milk Directions: Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake. For Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a

Just made these, in fact I doubled the recipe! They look exactly as pictured and are delicious:) I live in NE and it’s a rainy damp day here and that didn’t affect the cookies at all. I think that as one readers comment said, too soft, might be due to over incorporating the flour. Recipe >> The best (and easy) peanut butter cookies @ Juliasalbum.com

The family and I both agree. The Best cake ever! I turned it out onto a board and only used one jar of chocolate fudge and it worked like a charm. This cake is a little work but well worth it! Great explosions of flavors!  The family and I both agree. The Best cake ever! I turned it out onto a board and only used one jar of chocolate fudge and it worked like a charm. This cake is a little work but well worth it! Great explosions of flavors! I made this for Thanksgiving, it turned out great. It was very sweet though. I like so many others used less fudge, I think even one jar is enough. I did toast the pecans and used the caramel and the flavors all together were amazing! Even if you use just a little caramel and lessen the other items somewhat it is worth doing this cake exactly like the recipe says.  The flavors pop so well together. I would not recommended that you lessen the pumpkin or the pumpkin pie spice, this was our only issue it did not taste pumpkin piey (LOL I know not a wor

Viva la margarita (pie)! .. It's tart and creamy and boozy and exactly what you need when it's stupid hot outside. Margarita Pie Yields: 8 - 10 Prep Time: 0 hours 20 mins Total Time: 2 hours 20 mins Ingredients: For the crust: 2 1/2 c. pretzels 4 graham crackers 6 tbsp. melted butter 1/4 c. granulated sugar For the filling: 1 can sweetened condensed milk 1/4 c. tequila 1/4 c. lime juice 2 tbsp. triple sec pinch of salt 8 oz. Cool Whip, defrosted Zest of 1 lime (plus more for garnish) Small lime wedges for garnish Directions: Make crust: In a food processor, combine pretzels and graham crackers and pulse to make fine crumbs. Transfer crumbs to a large bowl then stir in melted butter and sugar. The texture should be similar to wet sand. Grease a 9" pie plate with cooking spray then press the crust mixture into the dish. Make filling: In a large bowl, whisk together sweetened condensed milk, tequila, lime juice, triple sec and salt until evenly combined. Fold in the Cool Whip

Sometimes I just need a chicken potpie. You know what I mean? But I don't always have time to make the read deal. Enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes,, Chicken-Potpie Pasta SERVINGS:6 Ingredients: Salt and pepper 3/4 pound penne or other short tubular pasta 1/3 pound green beans, trimmed and cut into 1-inch pieces 3 tablespoons unsalted butter 1 small yellow onion, minced 1 stalk celery, thinly sliced 2 carrots, diced medium 1/4 cup all-purpose flour 2 cups chicken broth 2 cups diced cooked chicken Instructions: In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain. Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minu

  photo credit: http://www.yourcupofcake.com White Chocolate Cinnamon Pretzels original recipe: http://www.yourcupofcake.com/2011/02/white-chocolate-cinnamon-pretzels.html Ingredients: 1 bag of pretzels (16-18 oz) I used the thatch ones because they would catch more chocolate 2/3 cup oil 1/3 cup sugar 1 ½ teaspoon cinnamon ½ cup cinnamon sugar for sprinkling 1 cup white chocolate chips Instructions: 1.    Whisk together oil, sugar, and cinnamon. 2.    Pour pretzels into a microwave safe bowl and pour oil mixture in.  Stir until coated. 3.    Microwave for 1 minute, remove and stir.  Microwave 45 seconds more. 4.    Spread pretzels evenly onto two cookie sheets covered in parchment paper. 5.    While still warm, sprinkle cinnamon sugar generously. 6.    Melt white chocolate (on low heat, be careful not to burn) and drizzle over cooled pretzels. 7.    Store in an airtight container.