Wednesday, November 30, 2011

Red Velvet Cupcakes With Cream Cheese Frosting

When I think of Christmas, I think of Red Velvet cake or cupcakes. Mmm!!


For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries or crushed candy canes, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry or the crushed candy canes.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Tuesday, November 29, 2011

Crock Pot Beef and Broccoli

1 lb boneless beef top round steak, trimmed of fat, cut into cubes
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 medium onion, cut into wedges
1/2 cup condensed beef broth
3 tablespoons purchased teriyaki baste and glaze
1 tablespoon sesame seed
1 teaspoon dark sesame oil, if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups Green Giant Select® frozen broccoli florets, thawed

1 In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well.

  • 2 Cover; cook on Low setting 8 to 10 hours.

  • 3 About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on Low setting 30 minutes longer or until broccoli is crisp-tender. Serve over rice
  • Monday, November 28, 2011

    Paula Deen's Eggnog Custard Pie


    • 1/2 (15-ounce) package refrigerated pie crust
    • 1 cup sugar
    • 4 large eggs
    • 1 (12-ounce) can evaporated milk
    • 3/4 cup water
    • 1/4 cup light rum or 1 tsp rum extract
    • 1/8 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • Whipped cream, for garnish
    • Powdered sugar, for garnish


    Preheat oven to 350 degrees F.
    On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
    In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
    Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
    Cut into desired sizes and garnish with whipped cream and powdered sugar

    Sunday, November 27, 2011

    Slow Cooker Garlic Pork Roast With Sweet Potatoes

    boneless pork loin roast (3 1/2 lb)
    tablespoon vegetable oil
    teaspoon salt
    teaspoon pepper
    cups 1-inch pieces peeled dark-orange sweet potatoes
    medium onion, sliced
    cloves garlic, peeled
    cup Progresso® chicken broth (from 32-oz carton)

    1 If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
  • 2 In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • Saturday, November 26, 2011

    Lemon Sugar Cookies


    • 1 cup (1/2 lb.) butter, at room temperature
    • 2 cups sugar
    • 2 large eggs
    • 1 teaspoon grated lemon peel
    • 2 tablespoons lemon juice
    • 1 tablespoon milk
    • 1 teaspoon vanilla
    • 5 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt


    • 1. In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary.
    • 2. In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended. Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days.
    • 3. Unwrap dough and place on a lightly floured surface. Roll dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3- or 4-inch round cutter and place cookies slightly apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
    • 4. Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely.
    • Powdered sugar icing. Controlling consistency of icing is simple. If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.
    • For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours. Makes about 1 cup.
    • For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes. Makes about 3/4 cup.

    Friday, November 25, 2011

    Pie crust for Turkey or Chicken Pot PIe

    Ok, you are going to read this and say, "Cottage cheese and yogurt? In a pie crust? YUCK!" BUT, Let me tell you, this is THE most delicious crust that I have EVER tasted for a Pot Pie! If you wasnt two crusts, double the recipe. I just usually make the filling and lay the crust over the top of it and bake. When you make this, let me know what you think. I am making this later so I will update the blog with a picture!



      In a large bowl, combine flour, and salt. With two knives (or pastry cutter), cut in butter until the mixture resembles coarse crumbs. Stir in cottage cheese and yogurt just until the mixture forms a ball. Gather dough into ball; wrap in plastic wrap. Refrigerate several hours or overnight.

    Thursday, November 24, 2011

    The other two pies for Thanksgiving

    Chocolate Torte

    Maple Pumpkin Cheesecake

    Wednesday, November 23, 2011

    Two of my Thanksgiving Pies

                                                                    Coconut Cream Pie
    Macaroon Cherry Pie

    Coconut Cream Pie

    • 1 1/2 cups all purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 6 tablespoons chilled unsalted butter, cut into small pieces
    • 3 tablespoons chilled solid vegetable shortening, cut into small pieces
    • 4 tablespoons (or more) ice water

    • 1/2 cup sugar
    • 2 large eggs
    • 1 large egg yolk
    • 3 tablespoons all purpose flour
    • 1 1/2 cups whole milk
    • 1 1/2 cups sweetened flaked coconut
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon coconut extract

    • 2/3 cup sweetened flaked coconut
    • 1 1/4 cups chilled whipping cream
    • 2 tablespoons sugar
    • 1/8 teaspoon coconut extract

    For crust:
    Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
    Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
    Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
    For filling:
    Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
    For topping:
    Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
    Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold

    Tuesday, November 22, 2011

    Pecan Pie

    Pecan Pie is my favorite pie! Add it to your Turkey Day Menu.......


    • Crust:
    • 1 Pillsbury® refrigerated pie crust, softened as directed on box, or your own homemade pie crust - your choice
    • Filling:
    • 1/3 cup packed brown sugar
    • 1 1/2 teaspoons all-purpose flour
    • 1 1/4 cups light corn syrup
    • 1 1/4 teaspoons vanilla
    • 3 eggs
    • 1 1/2 cups chopped pecan halves
    • 2 tablespoons butter or margarine, melted


    1. Heat oven to 375 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
    2. In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust-lined pan.
    3. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

    Monday, November 21, 2011

    Pumpkin French Toast Bake

    You could even make this overnight to let the flavors set together. I put this on here now because maybe you would want this as your Thanksgiving breakfast before your day got too hectic! :)


    • 8 eggs
    • 1 teaspoon vanilla extract
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon white sugar
    • 1 (15 ounce) can pumpkin puree
    • 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
    • 1/3 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons all-purpose flour
    • 1 tablespoon butter, softened


    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
    2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
    3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
    4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
    5. Bake in preheated oven until golden brown on top, 30 to 40 minutes

    Sunday, November 20, 2011

    French Onion Soup In The Crock Pot


    • 5 small onions, thinly sliced
    • 2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
    • 2 cans (10 ounces) beef consomme (recommended: Campbell's)
    • 1 packet onion soup mix (recommended: Lipton's)
    • 8 slices French bread, about 1 inch thick
    • 1 cup shredded Gruyere


    Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.

    Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.

    Saturday, November 19, 2011

    Chicken and Stuffing Slow Bake Meal

    4 Chicken Breast, Boned and Skinned
    4 Slices Swiss Cheese
    4 Slices Deli Ham
    1 Can Cream of Chicken soup
    1 Can Cream of Mushroom soup
    1 Cup Chicken Broth
    1/4 Cup Milk
    2 Cups Pepperidge Farm Herb Stuffing Mix
    1/2 Cup Melted butter
    Salt and pepper to taste

    Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese and 1 slice of ham on each breast.  Sprinkle with stuffing. Combine both cans of soup and milk Cover chicken breasts and stuffing with soup mix.Drizzle melted butter on top. Cook on low for 6-8 hours

    Friday, November 18, 2011

    Broccoli Cheese Soup

    This is a double batch.


    2 heads of broccoli
    8 cups of chicken broth
    3-4 pieces of garlic
    1 stick of butter
    12 TBL of flour
    2 blocks of cheddar cheese
    4 C milk of cream

    Boil broccoli in the chicken broth with the garlic until tender. Transfer broccoli to food processor.  Process broccoli until it is smooth. Tranfer it back to the chicken broth. Cut the cheese up into the broccoli and chicken broth. Meanwhile, in another pan, melt butter. Once butter is melted, whisk in the flour to make a roux. after the flour is incorporated, mix it into the broccoli soup. Bring the mix to a boil. After soup becomes thicker, add the milk or cream. Heat just until the cream is heated. Enjoy!

    Thursday, November 17, 2011

    Kona Chicken


    • 2 (2 pound) broiler chickens, quartered
    • 1/2 cup chopped green onion
    • 1/2 cup soy sauce
    • 1/4 cup dry white wine
    • 1/2 cup water
    • 1/2 cup honey
    • ground black pepper to taste


    1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours

    Wednesday, November 16, 2011

    Crock Pot Pot Roast

    A great Sunday Dinner or anyday dinner if you want to pull out your crockpot and use it!


    Pot Roast
    Dry Onion Soup Mix
    2 Cans Cream of Mushroom Soup Or Cream Of Mushroom Soup With Garlic
    Red Potatoes

    Place Ingredients in Slow Cooker and put on low for 7-9 hours or high for 4-6. Enjoy!

    Tuesday, November 15, 2011

    Tomato Basil Soup


    1 medium onion, diced
    Olive oil spray
    28 oz of crushed tomatoes with basil added (if you can’t find one with basil just use the regular) (no sugar)
    15 oz of diced tomatoes in a can
    28 oz of organic chicken stock
    2 tsp of balsamic vinegar
    3 Tbl of fresh basil leaves, minced
    8 Tbl of whole milk
    Sea salt and pepper to taste


    In your soup pan lightly spray with olive oil and then add the onions. Saute on medium until the onions loosen. This won’t take more than five minutes.

    Add the tomatoes, broth, balsamic vinegar and basil bits along with the milk. Bring to a boil and turn down to lightly boil 10 minutes or until completely heated. Stir often.

    Monday, November 14, 2011

    Maple Pumpkin Cheesecake


    • 1 1/4 cups graham cracker crumbs (*update* I think I would use Gingersnaps instead of the graham crackers*)
    • 1/4 cup sugar
    • 1/4 cup butter or margarine, melted
    • 3 (8 ounce) packages cream cheese, softened
    • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
    • 1 (15 ounce) can pumpkin
    • 3 large eggs
    • 1/4 cup pure maple syrup
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • Maple Pecan Glaze:
    • 1 cup whipping cream
    • 3/4 cup pure maple syrup
    • 1/2 cup chopped pecans


    1. Preheat oven to 325 degrees.
    2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
    3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
    4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
    5. To serve, spoon some Maple Pecan Sauce over cheesecake.
    6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

    Sunday, November 13, 2011

    Pecan Pie Cheesecake


    • 1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern Pecan Pie
    • 2 cups graham cracker crumbs
    • 1/2 cup DOMINO Granulated Sugar
    • 1/2 cup butter, melted
    • 1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
    • 2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
    • 2 large eggs
    • 2/3 cup sour cream
    • 1/2 cup half-and-half
    • 1 teaspoon vanilla extract
    • 1 cup DOMINO 10-X Confectioners Sugar
    • 1 tablespoon all-purpose flour
    • 19 pecan halves


    • Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
    • Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
    • Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
    • Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
    • Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

    Friday, November 11, 2011

    Super Easy Party Meatballs in the Crockpot


    1-2 Bags of Frozen Meatballs (Such as Mama Lucia's)
    1 Jar of Grape Jelly
    1 Jar of Chili Sauce
    *Note - if you are doing two bags of meatballs - add two jars of jelly and chili sauce.

    Put Meatballs in crockpot. Add grape jelly and chili sauce to meatballs. Put crockpot on low for 7-9 hours for high for 4-6.

    Thursday, November 10, 2011

    Cheesey Crockpot Chicken

    6 chicken breasts (boneless & skinless)
    salt & pepper to taste
    garlic powder, to taste or fresh garlic - your choice
    2 cans cream of chicken soup
    1 can cheddar cheese soup

    Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

    Wednesday, November 9, 2011

    Chicken And Wild Rice Soup


    • 1 cup uncooked quick-cooking wild rice
    • Cooking spray
    • 1 cup chopped onion 
    • 2 garlic cloves, minced
    • 3 cups fat-free, less-sodium chicken broth
    • 1 1/2 cups cubed peeled baking potato
    • 3 cups 2% reduced-fat milk
    • 1/3 cup all-purpose flour
    • 10 ounce light processed cheese, cubed (such as Velveeta Light)
    • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt


    • Cook rice according to package directions, omitting salt and fat.
    • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
    • Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt.

    Tuesday, November 8, 2011

    Pumpkin Bavarian Cream Tart

    1 (15 ounce) can pumpkin puree
    • 1 cup light cream
    • 1/4 cup milk
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 1/4 cup white sugar
    • 1/4 cup cold water
    • 1 (.25 ounce) package unflavored gelatin
    • 4 egg yolks
    • 1/2 cup white sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons Scotch whiskey
    • 1 cup heavy cream
    • 1 (9 inch) baked pastry shell


    1. Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
    2. Pour the cold water into a small bowl and sprinkle gelatin over to soften.
    3. Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
    4. Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
    5. Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

    Monday, November 7, 2011

    Slow Cooker Maple Country Style Ribs

    You could also try this with a Pork Roast. Wither way. Mmm Good! :) Enjoy!


    • 1 1/2 pounds country style pork ribs
    • 1 tablespoon maple syrup
    • 1 tablespoon soy sauce
    • 2 tablespoons dried minced onion
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon garlic powder
    • 1 dash ground black pepper


    1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

    Sunday, November 6, 2011

    Rich Chocolate Truffle Pie


    • 12 ounces semisweet chocolate chips
    • 1 1/2 cups heavy whipping cream
    • 1/4 cup sifted confectioners' sugar
    • 1 tablespoon vanilla extract
    • 1 (9 inch) prepared chocolate cookie crumb crust


    1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
    2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
    3. Refrigerate at least 8 hours before serving

    Saturday, November 5, 2011

    Chocolate Lovers Dream Cake

    box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
    cup chocolate milk
    cup butter, melted
    container (8 oz) sour cream
    package (4-serving size) chocolate fudge instant pudding and pie filling mix
    bag (12 oz) semisweet chocolate chips (2 cups)
    Rich Chocolate Glaze
    cup Milk chocolate chips
    tablespoons butter
    tablespoons light corn syrup
    1 1/2
    teaspoons water
    Caramel Ice Cream Topping

    Snicker Candy Bars (2-3 Bars Chopped Up)

    A handful of milk chocolate chips

    • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
    • 2 In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
    • 3 Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
    • 4 In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Add the Caramel, chopped snickers, and Milk chocolate chips. Store loosely covered.

    Friday, November 4, 2011

    Pumpkin-Spiced Whoopie Pies With Ginger Cream

    What You Need

    1 pkg. (2-layer size) yellow cake mix
    1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    2 tsp. pumpkin pie spice
    1 cup  canned pumpkin
    1/3 cup oil
    1/3 cup  water
    3 eggs
    1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1/3 cup  finely chopped crystallized ginger
    1/4 tsp. ground cinnamon
    1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
    1/2 cup Halloween sprinkles (orange color)

    Make It

    HEAT oven to 350ºF.
    BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.
    BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
    BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

    Kraft Kitchens Tips

    You'll know its a special occasion when these pumpkin flavored treats are served.
    Use a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.
    Make Ahead
    The cakes can be made ahead of time. Bake and freeze up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using to assemble whoopie pies

    Thursday, November 3, 2011

    Luscious Cream Puffs

    What You Need

    1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
    1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    1 cup cold milk
    1/2 cup  thawed COOL WHIP Whipped Topping
    1 square BAKER'S Semi-Sweet Chocolate

    Make It

    HEAT oven to 400ºF.
    UNFOLD pastry on lightly floured surface; roll into 10-inch square. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely.
    MEANWHILE, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
    MELT chocolate as directed on package. Split pastry rounds; fill with pudding mixture. Drizzle with chocolate.

    Kraft Kitchens Tips

    Prepare using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.
    Prepare using JELL-O White Chocolate Flavor Instant Pudding and COOL WHIP DIPS Strawberry Crème.
    Prepare using 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

    Wednesday, November 2, 2011

    Make Ahead Unstuffed Shells

    What You Need

    4 cups medium pasta shells, uncooked
    1 lb.  extra-lean ground beef
    1 jar (24 oz.) marinara sauce
    1 tub  (10 oz.) PHILADELPHIA Original Cooking Creme
    1/3 cup chopped fresh basil
    1/4 cup  KRAFT Grated Parmesan Cheese
    1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

    Make It

    COOK pasta as directed on pacakge, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.
    DRAIN pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours.
    HEAT oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

    Kraft Kitchens Tips

    Special Extra
    Cook 1 each small chopped onion and green pepper along with the meat.
    Casserole can be baked immediately after assembling. Just reduce the baking time to 30 min., uncovering after 20 min.
    Special Extra

    Tuesday, November 1, 2011

    Loaded Potato Soup

    Just seemed like the perfect type of day for it......


    • (6-ounce) red potatoes
    • 2 teaspoons olive oil 
    • 1/2 cup prechopped onion 
    • 1 1/4 cups fat-free, lower-sodium chicken broth 
    • 3 tablespoons all-purpose flour 
    • 2 cups 1% low-fat milk, divided 
    • 1/4 cup reduced-fat sour cream 
    • 1/2 teaspoon salt 
    • 1/4 teaspoon freshly ground black pepper 
    • 3 bacon slices, halved 
    • 1/3 cup shredded cheddar cheese 
    • 4 teaspoons thinly sliced green onions


    • 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
    • 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
    • 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
    • 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.