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Fri, Mar 22nd, 2013,06:33 AM#106
Anna Michele
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Silk likes this.
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Fri, Mar 22nd, 2013,12:07 PM#107
Silk
Know what matters...
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^ Oh... so cute!
Silk
Have a great life!
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Sat, Mar 23rd, 2013,09:33 AM#108
Anna Michele
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1 Box White Cake Mix
12 oz. Orange Soda
1 Tub Vanilla IcingWhisk together cake mix and orange soda until batter is peachy in color and has few lumps.
IMPORTANT: Use just the cake mix powder!!! Do not add the ingredients that the box calls for
Then pour batter into a greased pan {I used a 9x13 pan}.
Bake according to cake mix box.
However, I did discover that my cake was thoroughly baked 5 minutes sooner than the recommended time from the box, so be sure to check on it a few minutes early.Allow to cool. Frost with vanilla {or cream cheese} icing.
NOM! NOM! NOM!VERDICT: DELISH! It really does taste like an orange creamsicle. I would make it again
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Sat, Mar 23rd, 2013,09:37 AM#109
Anna Michele
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Sun, Mar 24th, 2013,04:24 PM#110
Anna Michele
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Six Minute Caramels~Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container.Angela273 likes this.
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Sun, Mar 24th, 2013,04:40 PM#111
Anna Michele
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3/4 C chocolate chips,
3/4 C butterscotch chips,
1 C peanut butter,
3/4 cups of chow mein noodles.
Form in muffin cups!krysta lynne likes this.
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Mon, Mar 25th, 2013,06:40 AM#112
Anna Michele
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1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = brookies!
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Make brownie and cookie mixes according to box directions. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each ovenAngela273 likes this.
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Mon, Mar 25th, 2013,06:48 AM#113
Anna Michele
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Chocolate Oatmeal No Bake Cookies
~~1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.Angela273 and thriftygranny like this.
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Mon, Mar 25th, 2013,06:49 AM#114
Anna Michele
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you could also add some mini eggs to these to make nests
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Mon, Mar 25th, 2013,08:09 AM#115
Anna Michele
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Homemade Apple FrittersYou will need-
1 heaping cup all purpose flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more)Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat,gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.
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Mon, Mar 25th, 2013,05:25 PM#116
Anna Michele
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3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chipsDirections:
1
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2
Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3
Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firmAngela273 likes this.
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Mon, Mar 25th, 2013,05:27 PM#117
Anna Michele
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Butter a couple of baking sheets, or cover with parchment paper; set aside. Measure out about 6 cups of cornflakes and have those at the ready. You'll add them in 1 cup at a time and will need somewhere between 4 and 6 cups total, depending on the brand of cereal you use. I used a smaller flake, generic brand, and needed 5 cups this time.Combine 1 cup of granulated sugar and 1 cup of light corn syrup in a large saucepan.
Cook that, stirring regularly, over medium to medium high heat, until mixture begins to boil and sugar is dissolved.
Remove from the heat; blend in 1 heaping cup of peanut butter and a teaspoon of vanilla extract.
Add cornflakes, a cup at a time, blending in, then adding another cup. If you're adding in any extras, add them here.
Work quickly as mixture will thicken once off of the heat.
Immediately drop by spoonfuls into clusters on the prepared baking sheets and set aside to cool. You can also press out on a buttered 9 x 13 inch baking pan and cut into squares. These are slightly sticky little treats, so once they are set, you'll want to place the clusters into individual cupcake liners or wrap them individually with plastic wrap and twist ties.JOIN NOW WIN BIG in the Survivor Pool starting in the Spring
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Sun, Mar 31st, 2013,06:11 AM#118
Anna Michele
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http://www.tasteofhome.com/recipes/m...d-orange-fudge
Ingredients- 2-1/2 cups sugar
- 2/3 cup evaporated milk
- 1/2 cup butter, cubed
- 1 package (10 to 12 ounces) white baking chips
- 1 jar (7 ounces) marshmallow creme
- 3 teaspoons orange extract
- 12 drops yellow food coloring
- 9 drops red food coloring
Directions- Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
- Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.
- Nutritional Facts 1 piece equals 45 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0 fiber, trace protein. Diabetic Exchange: 1/2 starch.
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Sun, Mar 31st, 2013,06:22 AM#119
Anna Michele
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http://butteryum.blogspot.ca/2011/04...lla-cream.html
Jello Easter Eggs with Vanilla FillingmoldsJello Eggs
Printable Recipe
(makes approximately 3 whole jello eggs)
3 ounce package of jello, any flavor
3/4 cup boiling waterVanilla Filling
(makes enough to fill about 24 egg halves)
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup heavy creamTo make the eggs:
Lightly coat egg mold with a thin layer of canola or vegetable oil. Snap mold together and set it on a tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into mold. Chill overnight.When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
To make the filling:
Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a large star tip and pipe the filling into the egg halves. Chill until service.Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.
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Sun, Mar 31st, 2013,07:46 AM#120
Anna Michele
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molds
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