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Recipes
Salsa
By Amber2126
Delish
- This is easiest in a food processor but you can use a blender too.
- Place jalapeno and onion in the food processor.
- Process it for a few seconds. .
- Add in the rest of the ingredients.
- Process all ingredients for just a few more seconds, keeping it slightly chunky (not a puree).
- Put into a bowl with a lid (I like to put mine in mason jars) and chill in the fridge for several
- hours (overnight is even better).
- This step is really important because this is a salsa that just gets so much better over time.
- After a few hours, the flavors really blend and the flavor is enhanced.
- Trust me, it makes a big difference in the taste.
Peach cobbler
By Amber2126
Great with ice cream
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk $
- 4 cups fresh peach slices
- 1 tablespoon lemon juice $
- Ground cinnamon or nutmeg (optional)
- Preparation
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Banana pudding
By Amber2126
Great!!
- 1 (8 oz.) block cream cheese, softened to room temp.
- 1 (14 oz.) can sweetened condensed milk
- 1 (5 oz.) package Instant vanilla pudding mix
- 3 cups milk (2 % or higher)
- 2 tsp. vanilla extract
- 1 (16 oz) tub whipped topping, thawed
- 1 (11 oz.) box Nilla wafers
- 5-7 bananas, peeled and sliced
- Directions:
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
- Add in sweetened condensed milk, pudding mix, and milk.
- And vanilla extract and stir well (see Cook's Note below).
- Cook's Note: Keep your mixer on low speed at first so the milk doesn't fly everywhere. If you are using a stand mixer, make sure you get in there with a rubber spatula and scrape down the sides and bottom of the bowl to make sure everything is getting incorporated. That cream cheese likes to stay on the bottom of the bowl. Also, I find that the pudding can sometimes become a bit lumpy (especially if my cream cheese isn't soft enough). If this happens to you, just keep mixing until most of the lumps are gone. The mixture will also begin to thicken too. After a few minutes of constant mixing, it will smooth out.
- Finally, stir in 1 cup of the whipped topping.
- Now, time to layer! Place one-third of the vanilla wafers in a layer on the bottom of a trifle dish, large bowl or a 9x13 baking dish. You will notice that as I add the wafers, I face some outwards and up the sides. This is not necessary but when you are using a clear dish like this, it sure does make it look pretty when it's done!
- Next comes a layer of sliced bananas.
- Then pour one-third of the pudding mixture on top (enough to cover all the bananas).
- Continue with two more layers. A layer of wafers, followed by bananas, then pudding mixture. I like a lot of bananas in there. I want at least a piece of banana in every bite.
- Your final layer will be pudding. Then you will top the pudding with the rest of your whipped topping.
- I always save about 3 cookies to put on top. Again, not necessary but it looks pretty.
- Also, you see how the sides of the bowl look since I turned some of those cookies outward and layered a few on the sides?
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- Then grab a spoon and dig in!!
Crescent Cherry Cheese Cake
By Amber2126
Omg yummy
- Spread cream cheese mixture over crescent rolls in the baking dish.
- Then pour pie filling on top of cream cheese layer. Spread it around evenly.
- Finally, top with remaining crescent roll dough.
- Do your best to stretch it out on top and seal the seams of the crescent rolls.
- Pour melted butter on the top of the crescent rolls.
- Then sprinkle 1/4 cup sugar evenly over the melted butter.
- Bake for about 35-45 minutes.
- Top crust should be golden brown in color.
Southern Pecan Pie
By Amber2126
Great with vanilla ice cream
- 1 (9-inch) frozen pie crust, or Make your own
- 1 1/2 cups chopped pecans (or pecan halves)
- 3 eggs, beaten
- 1/2 cup white granulated sugar
- 3 tbsp. salted butter, melted
- 1 cup dark corn syrup
- 1/4 tsp. ground cinnamon
- 1 tsp. vanilla extract
- Mexico Avocados Make Dessert More Delicious
- cinnamon not pictured
- Directions:
- Preheat oven to 350F degrees.
- Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
- For those of you who may be new to baking, when a recipe calls for beaten eggs,
- that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.
- Here's another tip: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first.
- This will allow the sticky corn syrup to easily glide out of your measuring cup.
- In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup,
- ground cinnamon and vanilla extract until thoroughly combined.
- Place the pecans into the bottom of your pie crust.
- Then pour the filling on top of the pecans.
- You'll notice that the pecans will start to float to the top.
- Isn't it beautiful already?
- I like to put my pie on a baking sheet to make it easier to put in and take out of the oven.
- But if you are using your own pie pan, you can skip that step. Bake for about 45-50 minutes.
- Around the 20 minute mark, you may want to add some aluminum foil around the edges of
- your pie crust to keep it from getting too browned. Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.
Country Strawberry Cake
By Amber2126
Oh Delish
- 1 box vanilla, white or yellow cake mix
- 1 (3 oz.) box strawberry gelatin mix (Jell-O)
- 4 eggs
- 1 cup vegetable oil
- 1/4 cup water
- 1 pint fresh strawberries (or 1 cup crushed fresh strawberries)
- FOR THE ICING:
- 1/2 block (4 oz.) cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tbsp. milk
- Mexico Avocados Make Dessert More Delicious
- vanilla extract and milk not pictured (obviously camera shy)
- Directions:
- Preheat oven to 350F degrees
- Spray 9x13 baking dish with nonstick cooking spray.
- Y'all know I love this kind that has flour in it. Perfect for baking.
- Give your strawberries a good rinse then gently dry them with a paper towel.
- Remove the stems and dice them up.
- Then stick them in a plastic Ziploc bag and start crushing them up.
- I'm using the flat side of my meat tenderizer here but you can use any heavy object or a rolling pin. This will probably take you a minute or two.
- In the bowl, combine cake mix with strawberry gelatin powder.
- Mix until combined.
- Then stir in your oil, eggs and water.
- Once that is combined, add in 1 cup of your smooshed strawberries.
- You will want to gently stir those in by hand.
- Then pour batter into baking dish.
- Bake for about 30-33 minutes.
- Oven times do vary, so to make sure it is done, stick a toothpick in the center,
- if it comes out clean, it is good to go.
- Allow cake to cool completely before adding frosting.
- If you've ever made a strawberry cake before, you know they always brown a bit on top.
- No worries, that is normal. We are gonna cover it up with frosting anyway.
- To make the frosting, mix together your softened butter and softened cream cheese
- It's easiest if you have an electric mixer.
- Mix until smooth and creamy and lump-free.
- Then mix in powdered sugar, vanilla extract and milk.
- Mix until smooth and creamy.
- Note: If you have any leftover crushed strawberries, you could always add it to your frosting. Slather frosting onto cooled cake.
- Then slice and serve.
- If there are any leftovers, you'll want to cover it and put into the fridge.
- Here's a close up. You can see the bits of strawberry in the cake
Southern Sweet Tea
By Amber2126
Great on a hot summer day!
- 3 family size tea bags (I prefer Luzianne, but use what you got)
- 2 cups sugar
- 1 gallon of water
- 1/4 teaspoon of baking soda
- Get Ideas for Easter Brunch
- Directions:
- Boil only ½ gallon of the water on stove.
- Once water comes to a roiling boil, pour into one gallon pitcher.
- Add 3 tea bags and 1/4 teaspoon of baking soda (you don’t need to stir).
- Set your kitchen timer (I use my microwave) for 15 minutes.
- After 15 minutes, take out tea bags.
- Do not squish tea bags before taking them out, just let them drip for a
- minute.
- If you do that, you’re likely to get some tea leaves in your drink.
- Add sugar and stir. Add the other ½ gallon of cold water to the pitcher and stir again.
- Cool in fridge for several hours.
- Cook’s Note: You can substitute Splenda for the sugar, if you prefer.
- Also, we like our tea pretty sweet so you can certainly cut down on the sugar if you find it too sweet.
- Baking soda takes any of the bitterness out of your tea. It is great for other uses as well.
- If you are soaking beans overnight and are putting them in a pot to make the next day, add a
- small dash of baking soda to your pot before cooking. It keeps beans tasting their best.
Wendy's frosty!
By Amber2126
Yummy!! Kids love
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- Please "Pin" this recipe to your favorite board on Pinterest using the handy dandy button below! Thank you kindly!
- Did I get your attention with the word "Frosty"?
- If you live anywhere near a Wendy's fast food restaurant then you know
- what I'm talking about. The sweet treat that isn't really ice cream and it's not quite a milkshake. It's in the in-between zone.
- And it must be eaten with a spoon as well as the occasionally slurping from the
- cup as it begins to melt.
- I'm one of those folks that likes my dessert right after dinner.
- I think it's the whole salty and sweet combination that I love.
- Gene, on the other hand, likes his dinner to marinate in his stomach for a few hours before he is ready to dive into dessert. But whenever we go to Wendy's to pickup lunch or dinner, I can usually convince him to have one of these treats right after we eat. Yay me!
- And then it occurred to me, I need to learn to make these at home.
- And this will make about 8-10 servings.
- With some help from an ice cream maker, you can make this special delight at home with only TWO ingredients. Yes, that is it.
- Two ingredients and 25 minutes is all it takes until you are in chocolate-y goodness heaven. Amen.
- Ingredients:
- 1 quart Chocolate Milk
- 1 can (14 oz.) Sweetened Condensed Milk
- Directions:
- In a medium bowl, whisk together chocolate milk and sweetened condensed
- milk until combined.
- Pour into canister of ice cream maker and freeze according to your ice cream maker's directions. I turn my ice cream maker on before pouring. This helps to prevent the liquid from sticking to the sides right away.
- Cook’s Note: I have a 1 ½ quart ice cream maker and this recipe works perfectly for this size. If your ice cream maker is larger, you may want to double the recipe.
- My ice cream maker bowl must be completely frozen before use. I cover it with plastic wrap (so it doesn’t form ice crystals on the bowl) and freeze for at least 24-48 hours. When I’m ready to use it, I pull off plastic wrap, pop it into position and turn it on.
- Then I pour the mixture into the bowl as it is turning.
- It takes about 25 minutes for it to set up to a
Coconut Cream Poke Cake
By Amber2126
Great!!
- Coconut Cream Pie Bars
- FOR THE CRUST:
- 1 3/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup vegetable oil
- 2 tbsp. water
- FOR THE FILLING:
- 1/2 cup sugar
- 1/4 cup corn starch
- 2 cups half and half
- 4 egg yolks
- 3 tbsp. butter
- 1 cup sweetened flaked coconut
- 1 1/2 tsp. coconut extract
- FOR THE TOPPING:
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 1/2 tsp. vanilla extract
- sweetened coconut, toasted
- Mexico Avocados Make Dessert More Delicious
- Directions:
- Preheat oven to 400F degrees
- Combine crust ingredients and spread into a 9x13 baking dish
- (note: for more detailed directions on making this crust, click HERE)
- Poke dough all over with a fork.
- This keeps the dough from puffing up too much while baking.
- Bake at 400F degrees for about 10-15 minutes.
- Crust should be a light golden brown and not "doughy".
- Let the crust cool.
- Then prepare the filling.
- In a bowl, whisk together half and half and egg yolks.
- In a medium saucepan over medium heat, combine sugar and cornstarch.
- Then slowly stir in half and half mixture while continuing to whisk.
- Bring heat up to high and continue to whisk. Do not leave your pot.
- Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
- Then spread pudding mixture over crust. Allow to cool for a few minutes.
- Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
- Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
- Now for the toasted coconut topping (if you prefer it toasted).
- Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
- Sprinkle bars with toasted coconut then slice
Crescent Cream Cheese Danish
By Amber2126
Amazing!!
- For the danishes:
- 2 tubes Crescent Rolls
- 1 (8 oz.) package cream cheese (softened)
- ¼ cup granulated white sugar
- 1 tsp. vanilla extract
- 2 tbsp. butter (melted)
- 8 tbsp. light brown sugar
- Glaze:
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 4 tsp. milk
- (only one tube is pictured here, also butter & brown sugar are not pictured)
- Directions
- Preheat oven to 350 degrees (F)
- In a medium bowl, combine softened cream cheese with white sugar and vanilla extract.
- Mixture should be creamy and smooth when finished (like cheesecake batter)
- Separate dough into eight rectangles. Seal perforations.
- (Only 4 are shown here)
- Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar.
- Roll up from long side; pinch edges to seal.
- Holding one end, loosely coil each.
- Now you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch and make a nice dent in the middle.
- Place on cookie sheet that has been sprayed with nonstick spray.
- Top each coil with about 2 tablespoons of cream cheese filling.
- Bake at 350(F) for 15-18 minutes, or until golden brown.
- For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.