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Vanilla CupCake
I love to bake
Ingredients
10g/4oz butter or stork margarine, softened
110g/ 4oz caster sugar or vanilla sugar
2 eggs, lightly beaten
1-1/2 tsp vanilla extract
110g /4oz self-raising flour
1/4 teaspoon salt
2-3 tbsp milk
110g/ 4oz caster sugar or vanilla sugar
2 eggs, lightly beaten
1-1/2 tsp vanilla extract
110g /4oz self-raising flour
1/4 teaspoon salt
2-3 tbsp milk
Directions
Preheat the oven to 170 C / Gas 3.
1.In a large bowl add in butter and sugar beat for 5 minutes until light and fluffy.
2.Add in the vanilla and the eggs mix in until smooth and evenly mixed.
3.Add the flour and mix until it is smooth, do not over mix the batter. Then Pour into cupcake cases.
4.Bake for about 15 to 20 minutes. They will be perfect when they spring back.
Leave on a cooling rack for 30 minutes or until cool, then decorate.
1.In a large bowl add in butter and sugar beat for 5 minutes until light and fluffy.
2.Add in the vanilla and the eggs mix in until smooth and evenly mixed.
3.Add the flour and mix until it is smooth, do not over mix the batter. Then Pour into cupcake cases.
4.Bake for about 15 to 20 minutes. They will be perfect when they spring back.
Leave on a cooling rack for 30 minutes or until cool, then decorate.
Notes
For the buttercream icing
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Prep Time: 15 hours, 20 minutes140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Cook Time: 10 hours, 30 minutes
Total Time: 25 hours, 50 minutes
Number of Servings: 8
Yield: 8 cupcakes
Style: American
Perfect Pumpkin Tarts
Halloween and Thanksgiving aren’t the only time to show off pumpkins. Christmas is an good time to offer some pumpkin-flavored desserts as an alternative to all the other fruit-based pies. These are bite-sized tarts that are great as finger food, or a stand-alone dessert.
Ingredients
Crust Ingredients:
1/3 Cup Zero Calorie Sweetener
1 Egg
1 Egg white
2 Cups Ginger Snap Crumbs
Filling Ingredients:
½ Cup Brown Sugar
¼ Cup Zero Calorie Sweetener
1 Can Pumpkin
1 Cup Skim Milk
3 Egg Whites
Cinnamon and Ginger to taste
1/3 Cup Zero Calorie Sweetener
1 Egg
1 Egg white
2 Cups Ginger Snap Crumbs
Filling Ingredients:
½ Cup Brown Sugar
¼ Cup Zero Calorie Sweetener
1 Can Pumpkin
1 Cup Skim Milk
3 Egg Whites
Cinnamon and Ginger to taste
Directions
First, preheat oven to 350 degrees Fahrenheit. Next, combine ginger snap crumbs, egg and white and sweetener in a bowl and mix well, until moist and malleable. Pour this into tart pans and press up the sides and on the bottom. Bake for 10 minutes.
As those bake, mix the egg whites, spices, pumpkin, sweetener and sugar. Pour in the milk gradually and mix until even. Pour into the crusts after they have cooled and bake for 20 minutes, or until filling is set.
Prep Time: 20 minutesAs those bake, mix the egg whites, spices, pumpkin, sweetener and sugar. Pour in the milk gradually and mix until even. Pour into the crusts after they have cooled and bake for 20 minutes, or until filling is set.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: American
Slow Cooker German Potato Salad
Got this off the internet.Looked good so thought I'd try some.
Ingredients
2 pounds potatoes, peeled and sliced
1 cup chopped onion
1 cup sliced celery
1/2 cup chopped green bell pepper
1/2 cup cooking oil
1/2 cup vinegar salt and ground black pepper to taste
6 slices cooked bacon, crumbled
Oscar Mayer Bacon Naturally Hardwood Smoked
1 cup chopped onion
1 cup sliced celery
1/2 cup chopped green bell pepper
1/2 cup cooking oil
1/2 cup vinegar salt and ground black pepper to taste
6 slices cooked bacon, crumbled
Oscar Mayer Bacon Naturally Hardwood Smoked
Directions
Combine potatoes, onion, celery, green bell pepper, oil, vinegar, salt, and pepper in a slow cooker.
Cook on Low 5 to 6 hours. Garnish with bacon and parsley.
Cook on Low 5 to 6 hours. Garnish with bacon and parsley.
Notes
For easy cleanup of slowcooker before you add ingredients in slowcooker try using a liner.
Prep Time: 15 hoursCook Time: 5 hours
Total Time: 5 hours, 15 minutes
Number of Servings: 8
Yield: 8 servings
Style: American
Homemade Chicken Soup In A Slow Cooker
I found this recipe years ago and have made it more than once.After taking the photo I did put the lid back on to let it continue cooking.
Ingredients
2/32 oz containers of chicken stock,cooked chicken breast cut into chucks,sliced celery,carrots,medium noodles.
Directions
Place pieces of chicken in slow cooker and for 4 hours on high temp.When chicken is fully cooked add carrots,celery and chicken stock.The last few minutes add the noodles until no longer crunchy.
Prep Time: 10 minutesCook Time: 4 hours
Total Time: 4 hours
Number of Servings: 8
Yield: 6-8 servings
Style: American
Chicken Breasts,Broccoli Cheese Stuffed
I found this on the internet and haven't tried it as yet but I do intend on trying it.
Ingredients
Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
Directions
Instructions
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
The creator of this recipe stated this blow.
Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Prep Time: 5 minutesSince these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
Cook Time: 15 minutes
Total Time: 25 minutes
Number of Servings: 3
Yield: 3 servings
Style: American, Northeast
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
Found it on the internet but I have made something similar.
Ingredients
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
Directions
Heat olive oil on medium-high heat in a large skillet.
Season chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Prep Time: 60 minutesSeason chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
Tie Dye Cheesecake Bars
So groovy man.
Ingredients
FOR THE CRUST:
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
Directions
Preheat oven to 325° and line a 8"-x-8” pan with parchment paper.
Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Prep Time: 20 minutesMake crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Cook Time:
Total Time: 4 hours
Number of Servings: 12
Yield: YIELDS: 10 - 12
Style: American
Popover Pizza
I made this dish I been hooked ever since and you should try it.
Ingredients
1 1/2 pounds ground beef
1 medium onion, chopped
1 (15 ounce)can tomato sauce
2 teaspoons oregano
1/2 teaspoon garlic powder
Salt to taste
10 ounces shredded Monterey Jack cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
Parmesan cheese
1 medium onion, chopped
1 (15 ounce)can tomato sauce
2 teaspoons oregano
1/2 teaspoon garlic powder
Salt to taste
10 ounces shredded Monterey Jack cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup flour
1/2 teaspoon salt
Parmesan cheese
Directions
Step 1: Cook ground beef and 1 medium chopped onion. Drain. Stir in tomato sauce. Add oregano and garlic powder. Salt. Pour into ungreased 13X9 inch pan. Top with 10 oz Monterey Jack cheese.
Step 2: Combine eggs, milk, and oil. Add flour and salt. Beat with whisk until smooth. Pour batter evenly over cheese and meat mixture. Sprinkle parmesan cheese on top.
Step 3: Bake at 400º about 30-40 minutes.
Prep Time: 10 minutesStep 2: Combine eggs, milk, and oil. Add flour and salt. Beat with whisk until smooth. Pour batter evenly over cheese and meat mixture. Sprinkle parmesan cheese on top.
Step 3: Bake at 400º about 30-40 minutes.
Cook Time: 55 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 10
Yield: Yield: Servings: 8-10
Style: American
Tuna Gringo
This is an easy hot dish that my kids love. I got the recipe from a friend who worked at a daycare. It sounds repulsive, but it's not too bad in a pinch.
Ingredients
1 can Bushes baked beans-any flavor
2 cans tuna
2 cups shell macaroni or elbow, something that the sauce can cling to
1 cup milk
2 cups shredded cheddar cheese
1 Tsp chili powder
1 Tsp garlic powder
1 TBS onion powder
salt and pepper to taste
1 bag of corn chips
2 cans tuna
2 cups shell macaroni or elbow, something that the sauce can cling to
1 cup milk
2 cups shredded cheddar cheese
1 Tsp chili powder
1 Tsp garlic powder
1 TBS onion powder
salt and pepper to taste
1 bag of corn chips
Directions
Boil pasta for 10 minutes and drain
In a large sauce pan, add drained tuna, baked beans, milk, cheese, pasta, chili powder, garlic powder, onion powder, salt, pepper, and simmer for at least 15 minutes to incorporate the flavors. Stir in the shredded cheese and remove from heat. Let rest for 5 minutes before serving. Garnish with corn chips. Serves 4.
In a large sauce pan, add drained tuna, baked beans, milk, cheese, pasta, chili powder, garlic powder, onion powder, salt, pepper, and simmer for at least 15 minutes to incorporate the flavors. Stir in the shredded cheese and remove from heat. Let rest for 5 minutes before serving. Garnish with corn chips. Serves 4.
Notes
This gets better the next day, like sauces and chili does.
Prep Time: 5 minutesCook Time: 15 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield: 4
Style: American, Mountain
Request for a Recipe
I need a sauce recipe for a hamburger.
I also need a mouth watering 'Chip Dip' or French fry Dip recipe.
Ingredients
This is what I usually blend together for a Hamburger Sauce.
1 litre of Tamatoe Sauce
1 liter of Mayo
300ml Tobasco Sauce
50g Nuts
1 litre of Tamatoe Sauce
1 liter of Mayo
300ml Tobasco Sauce
50g Nuts
Directions
Tell me how?
Notes
Thanks.
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 30
Yield:
Style: American
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