Mound’s Cake

Mound's Cake
 
Ingredients
  • 1 Devil's Food Cake Mix
  • 2 cups sugar (divided)
  • 24 large marshmallows
  • 1½ cups milk (divided)
  • 14 oz pkg. coconut
  • 1 stick of butter
  • 1½ cups of chocolate chips
Instructions
  1. Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted.....
  2. Stir in coconut and spread on top of warm cake
  3. Mix butter 1 cup sugar and ½ cup milk in a small saucepan.. bring to a boil...
  4. stir in chocolate chips and spread over coconut mixture.
  5. Also Good refrigerated!
  6. Enjoy~

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Iris’s Diabetic Cinnamon Buns

Iris's Diabetic Cinnamon Buns
 
Ingredients
  • ½ skim milk
  • 2 tsp. apple cider vinegar
  • 1 pkg. quick rise yeast
  • ¼ c. warm water
  • ⅓ c. granulated splenda
  • 3 tbsp. shortening
  • 1 egg
  • ½ tsp salt
  • 3 c white flour
  • Cinnamon Mixture:
  • 1 tbsp melted margarine
  • ⅓ c brown sugar splenda
  • cinnamon
Instructions
  1. Combine skim milk and vinegar in large mixing bowl. Dissolve yeast in warm water. Add to skim milk mixture. Beat in splenda, shortening, egg and salt. Add 2 c. flour. Beat on low speed till mixture is blended and smooth. Add remaining flour and stir until flour is mixed into the dough. (I used a Kitchen Aid Mixer with a dough hook)
  2. Knead dough for about 5 mins till smooth and elastic.
  3. Place in greased bowl, cover and let rise till double in size. Then roll out to 12 x 9" rectangle in size.
  4. Cinnamon Mixture:
  5. Spread dough with melted margarine, brown sugar splenda and cinnamon.
  6. To assemble:
  7. Roll up and cut into 18 pcs. and place into well greased 9 x 13 cake pan. Cover and let rise for about 1 hr.
  8. Bake at 375° for about 25 - 30 mins. or until done

 

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Chocolate Peanut Butter Freezer Fudge

Chocolate Peanut Butter Freezer Fudge
 
Ingredients
  • •1/2 cup natural peanut butter (or any nut/seed butter)
  • •1/4 cup coconut oil
  • •3 tablespoons cocoa powder (or cacao)
  • •2 tablespoons honey (optional to taste)
  • •1/2 teaspoon vanilla extract
  • •pinch salt (only if using unsalted peanut butter)
Instructions
  1. Add all ingredients to mixer and mix until just combined. Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like.
  2. Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you'd like. Return to freezer until ready to eat.

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CHEESECAKE with a REESE CUP CRUST!!!!!!

CHEESECAKE with a REESE CUP CRUST!!!!!!
 
Ingredients
  • 1 Box of JELLO instant NO-Bake Cheesecake Mix
  • 12 Reese’s Peanut Butter Cups
  • 1 Cup of Mini Chocolate Chips..for sprinkling on top.
  • Approx. 1 Cup of Graham Cracker Crumbs (either store bought, or you can crush your own..
  • or use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)…for sprinkling on top.
  • Paper Cupcake Liners
Instructions
  1. Line muffin pan with liners.
  2. place PB cup in each liner.
  3. mix no bake cheesecake as per package directions.
  4. place a little under ¼ cup of mix on PB cup, sprinkle with graham crumbs and choco chips.
  5. chill in fridge 1 hour!!!!

 

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HANNAH’S SWEET COOKIE SURPRISE

HANNAH'S SWEET COOKIE SURPRISE
 
Ingredients
  • 1 cup of strawberries
  • ½ cup of chopped almonds (optional)
  • 1 cup of chocolate chips
  • 4 oz cream cheese
  • 1 egg
  • 2 T lemon juice
  • ½ tsp of baking powder
  • 1¼ cup of flour
  • ⅛ tsp salt
  • ¼ cup of unsalted butter
  • ¾ cup of sugar
  • 1 tsp vanilla
  • 2 T flour
Instructions
  1. Preheat oven to 350°F
  2. Grease cookie sheets
  3. Chopped strawberries and put lemon juice over them. Set aside.
  4. Mix flour, salt, and baking powder. Set aside.
  5. Beat sugar, cream cheese, and butter until fluffy. Add egg and vanilla to mixture.
  6. Combine both mixtures, the flour mixture as well as the sugar mixture. Mix well and then add in chocolate chips and almonds.
  7. Sprinkle 2 tablespoons of flour over strawberries and slowly mix in strawberries to cookie dough.
  8. On greased pan, drop the dough by spoonful at least 1 inch apart.
  9. Let sit for about 7 minutes and then put in oven for 15 minutes or until golden and or toothpick comes out clean.
  10. After taking out of oven, let them sit for about 5 minutes.

 

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3 Ingredient Peanut Butter Cookies

3 Ingredient Peanut Butter Cookies
 
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1egg
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix ingredients together in a large bowl until well-blended.
  3. Roll peanut butter mixture into Tablespoon size balls. Place on lined cookie sheet.
  4. Make Criss crosses on top with a fork.
  5. Bake 12 minutes for chewier cookies; Bake 15 minutes for crispy ones.
  6. Be careful removing them from the baking sheet, they may break, but will harden as they cool.

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GONE FISHIN’ CUPCAKES

Super, super easy and so cute!!! Let the kids have fun decorating!

GONE FISHIN’ CUPCAKES

Directions:
Make cupcakes or buy them!
Frost with blue frosting.
Top with pretzel stick for fishing pole.
Goldfish cracker for fish.
Finally, use white frosting for the fishing line.

Enjoy!!!!

 

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Baked Cinnamon “Chips”

Baked Cinnamon “Chips”
 
Ingredients
  • 6-8 small flour tortillas
  • 1 Tbsp butter, melted...
  • ½ cup sugar
  • 2 tsp cinnamon
Instructions
  1. Preheat oven to 350°. Cover a baking sheet with parchment paper.
  2. Combine sugar and cinnamon in a zipper baggie. Shake until well mixed.
  3. Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate).
  4. Brush the melted butter on both sides of the first tortilla and lay on sugar mix.
  5. Sprinkle on cinnamon sugar, making sure to coat the entire top.
  6. For the next few tortillas repeat the same thing.
  7. Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter).
  8. Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy.
  9. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely.
  10. If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon-y

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Pecan Pound Cake

Pecan Pound Cake
 
I LOVE Pound cake and this one is soo good . This is VERY easy to make on of our family Fav's 🙂
Ingredients
  • 1 cup Butter (or marg.) Softened
  • 2 cups Sugar
  • 6 eggs separated
  • 3 cups of flour
  • ¼ teaspoon Baking Soda
  • 1 cup yogurt, plain or sour cream
  • 2 cups Pecans chopped to 4 cups
Instructions
  1. Cream butter and sugar until light and fluffy.
  2. Add egg yolks, one at a time, beating well after each addition. Set aside about ¼ cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beat well after each addition. Fold in stiffly beaten egg whites.
  3. Dredge pecans in reserved flour, and fold into batter.
  4. Spoon Batter into a greased and floured 10 inch tube pan or Bundt pan.
  5. Bake at 300 for 1-1/2 hours. Cool 15 minutes before removing from pan.

 

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LOVEY DOVEY FUDGE PIE

LOVEY DOVEY FUDGE PIE
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Valentines Day will be here before you know it! This is a fun and delicious recipe your Valentine is sure to love!!!
Ingredients
  • 8 tbsp unsalted butter
  • 2 ounces bittersweet chocolate
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • ¼ cup all purpose flour
  • 2 tbsp milk
Instructions
  1. Preheat oven to 350
  2. Spray a 8 inch pie pan with nonstick spray
  3. In a microwave safe dish melt the butter and chocolate together, stirring every 15 seconds until melted and smooth
  4. In a medium bowl whisk together sugar and the eggs, until well incorporated
  5. Add in chocolate mixture and vanilla, mixing until just combined
  6. Stir in flour until no white streaks remain, but making sure to not over mix
  7. Pour into prepared pan and cook for 20-25 minutes or until the top is just set
  8. Let cool for 10-15 minutes and serve warm
  9. ENJOY!!
Nutrition Information
Calories: 182 Fat: 10.3 gm Saturated fat: 6.2 gm Trans fat: .3 gm Carbohydrates: 22 gm Sugar: 19.3 gm Sodium: 15.3 mg Fiber: .3 g Protein: 1.6 gm Cholesterol: 48.5 mg

 

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Heavenly Angel Food Cake Dessert

Heavenly Angel Food Cake Dessert
 
Here's a healthier Valentines day dessert option
Ingredients
  • 1 Sugar Free Angel Food Cake
  • 2 Light Strawberry Yogurts
  • 12 oz. Sugar Free Cool Whip
  • Fresh Strawberries
Instructions
  1. Cut Angel Food Cake horizontally, so you have 2 cakes.
  2. Mix the yogurt and cool whip together, put on top of cakes.
  3. Slice strawberries on top of each piece.
Notes
So Easy, Light and Yummy!

 

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Snow Ice Cream

Snow Ice Cream
 
Is it snowing where you live?
Ingredients
  • 4 Cups of Clean Snow
  • 1 Tsp. Vanilla
  • ¼ Cup of Sugar
  • 1 Cup of milk or half n half
Instructions
  1. Collect 4 cups of Fresh CLEAN SNOW (not yellow)
  2. Don't pack it down,just scoop it up into a four cup measuring container.
  3. Put the snow in the freezer while gathering other ingredients so it doesn't melt.
  4. Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well.
  5. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream.
  6. Now it's ready to enjoy.

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Honey Garlic Roasted Chick Peas

Honey Garlic Roasted Chick Peas
 
The perfect snack!
Ingredients
  • 1 can chick peas (drained and rinsed)
  • ¼ cup honey
  • 2 tbsp garlic powder
  • 1 tsp coconut oil
Instructions
  1. Mix all ingredients in a bowl, and spread evenly in a greased 9x13 baking dish.
  2. Roast at 425 degrees for 20 or so minutes, gently mixing every 5 minutes until the desired "doneness"..
  3. I prefer my chick peas crispy, so I bake longer

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Auntie Anne’s Style Soft Pretzels

Auntie Anne's Style Soft Pretzels
 
Ingredients
  • 1 Bag of Kroger Brand Frozen dough or Rhodes brand if you don't have Kroger- use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
  • 1 stick of salted butter
  • 1 Cup of Cinnamon & Sugar Mixture
  • Pretzel salt or Large Kosher Sea Salt
  • 1 large Large Cookie Sheet
  • ½ cup of Baking Soda
  • 2 cups of Hot Water
Instructions
  1. Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
  2. Preheat oven to 400 and spray baking sheeting with pam
  3. Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
  4. You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists.
  5. HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about ½ cup of baking soda. Keep a wisk handy to stir as the baking soda will settle to the bottom.
  6. After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
  7. Bake 8 minutes and turn the pan and bake for another 5 minutes.
  8. Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
  9. After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
  10. For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, ect.
  11. YUMMY!!!

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Create Easy and Delicious Cheesecake Shots

 

Cheesecake is a layered sweet dish that is commonly presented as a cake in most patisseries. The thick layer is usually composed of a cream cheese. While the bottom part or the hard crust could be in the form of crushed cookies or graham crackers. This can be topped with different kinds of fruits or nuts. This can be prepared through baking or by refrigerating it (unbaked). Most of the patisseries sell cheesecakes in a pricey tag especially if they used high-grade ingredients.

Today, we will be teaching you how to make an easy, delicious and cheaper version of cheesecake – the cheesecake shots! We will need minimal ingredients for this one. No baking skills is needed for this one so for people who don’t have the talent to bake, this one is for you! Let us begin!

Step 1: Prepare all the ingredients and materials needed:

  • cream cheese
  • mango or any kind of fruit would do
  • graham crackers
  • medium clear plastic
  • shot glasses
  • knife
  • spoon
  • rolling pin (optional)
  • mortar and pestle (optional)

 

Step 2: Put the graham crackers on a medium clear plastic and mash it using your hands until pulverized. You also have the option to use a rolling pin or mortar and pestle for this step.

 

Step 3: Run the knife on the sliced mango in several horizontal and vertical ways. Do this for the rest of the slices.

 

 

Step 4: Scoop the mango pieces from the slices. This will give you small mango chunks that can be used to top the cheesecake shots later.

 

Step 5: Dispense the graham powder on each of the shot glasses. Two to three teaspoons will suffice for each glass.

 

Step 6: Scoop two to three teaspoons from the cream cheese and place it on top of the graham powder layer. This cream cheese will be the second layer. Make sure that you flatten out the cream cheese on the glasses for better presentation. For those who want to add more creaminess on the shot, you can mix the cream cheese with an all-purpose cream before doing this step.

 

Step 7: Add the mango or the fruit bits on top of the cream cheese layer.

 

Step 8: Add the remaining mango or fruit bits on the rest of the glasses. Place the cheesecake shots on the chiller for an hour.

 

Step 9: Tada! Finally done! You can now serve your easy and delicious cheesecake shots!

 

These cheesecake shots are easy and cheap to make. This can be served anytime you want. You can also serve this without being chilled at all. You can also use and experiment on other fruits such as strawberries, kiwi, blueberries and the like. Eat this with family and friends! They would definitely ask for more!

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German Apple Cake

German Apple Cake
 
Ingredients
  • 3 - 5 apples
  • ½ cup butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp lemon juice
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • Powdered sugar
Instructions
  1. Preheat oven to 350° F
  2. Grease bottom and sides of a 10-inch spring form pan
  3. Peel, quarter, and core apples. Thinly slice each quarter several times without cutting all the way through.
  4. Do this just before you place them on cake.
  5. The apples "open" when they are baked.
  6. In a medium bowl, beat butter and sugar, eggs and lemon juice until creamy
  7. Blend flour, baking powder, and salt.
  8. Stir into sugar mixture alternately with the milk
  9. Spread batter in the pan. Arrange apple quarters as shown
  10. Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean
  11. Cool in pan on wire rack. Remove the cake from pan.
  12. Dust with powdered icing sugar just before serving.
  13. Put a tablespoon of icing sugar into a small sieve.
  14. Gently strike the sieve with a spoon to sprinkle sugar evenly over cake.
  15. Hints:
  16. Add ½ to 1 tsp almond flavoring instead of or as well as the lemon juice.(Almond flavor is optional)
  17. After I peel, quarter, and core apples, I put them in a bowl with the lemon juice and a little sugar that way the cake won't get too mushy.

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Coconut-Pecan German Chocolate

Coconut-Pecan German Chocolate
 
If you like German Chocolate Cake you will LOVE this Pie Seleta made, just be warned it is Sweet and NOT a diet food
Ingredients
  • 1 pie crust (use your favorite pie crust recipe or you can use pillsbury pie crust that you unroll..there are 2 in the box and you will just need on)
  • For the filling:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can sweetened condensed milk (14 ounce)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or you can use walnuts if you want
  • For the topping:
  • ½ cup packed brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup butter, sliced
  • 2 egg yolks
  • 1 cup coconut flakes (the sweetened kind)
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 400°. On floured surface, roll out pie dough to a ⅛" and place into a 9" pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don't poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
  2. To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour.
  3. To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes.
  4. Pour over filling and spread evenly, sprinkle with pecans.
  5. Refrigerate 4 hours or until cold.

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Italian Christmas Cookie

Italian Christmas Cookie
 
Great for company or gift baskets!!
Ingredients
  • Cookie Ingredients:
  • ½ C butter, softened
  • ¾ C white sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 3 C all-purpose flour
  • 3 tsp baking powder
  • Glaze Ingredients:
  • 3-3/4 C confectioners sugar
  • ½ C warm milk
  • 2 tsp vanilla extract
Instructions
  1. *Before you begin adding ingredients, remove your eggs from the refrigerator to bring them to room temperature for about ½ hour.This will allow them to create a better constancy and more fluffy witch will create a lighter less dense cookie.
  2. • Beat your eggs for about 5 minutes in a heavy duty mixer until they are foamy and light, set them aside for later.
  3. • Combine the flour, sugar, & baking powder on low gradually beating in your butter and vanilla extract thoroughly.
  4. • Gradually add eggs until dough is evenly & thoroughly mixed.
  5. • Roll your dough in to small balls about ⅓" to ½ " balls, remember they will expand. (Make sure dough is sticky to avoid cracking)
  6. • Bake cookies @ 350° for 10 - 12 minutes.
  7. • While cooking cookies combine the confectioners sugar, milk, and vanilla extract in a small bowl smooth.
  8. • Once cookies are done place them on a cooling rack and use a spoon or bakers brush to glaze the cookies.
  9. • Apply sprinkles while glaze is still wet so they stick

 

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One bite and you’ll think you died and went to heaven! Rich chocolate mousse with a hint of vanilla to round out the flavor, this blend takes the mystery out of chocolate mousse. Just mix with whipped cream, chill, and serve! One bag makes 4 cups of mousse.  (2 bags per box)

http://www.mywildtree.com/PWS/WendyWilkes/store/AM/product/Heavenly-Chocolate-Mousse-Mix,1362.aspx

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