samedi 16 septembre 2017

HERSHEY'S SYRUP BROWNIES !!!!









INGREDIENTS:
1/2 cup butter ( no substitutes, melt in microwave)
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1 (16 ounce) cans Hershey’s syrup
1 cup chopped nuts (optional) Icing
3 cups confectioners’ sugar
1/2 cup butter, melted ( no subs)
4 tablespoons cocoa
4 tablespoons milk
1 teaspoon vanilla extract

How to make it:


1. Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan
2. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.
3. Add vanilla extract.
4. Add flour, mix well.
5. Add Hershey syrup, mix well.
6. Add chopped nuts, if using.
7. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
8. When the brownies are almost done baking, prepare icing.
9. Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
10. In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t.
vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
11. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped
nuts, if desired. The icing will harden to a fudge-like consistency.
12. Let brownies cool completely before cutting into squares.

BOILED CORN









 fresh corn on the cob, shucked and cleaned
water
1 C. milk
1/2 stick butter
1 T. sugar

How to Make It


Place the corn in a large pot and add just enough water to cover your corn. Add the milk, butter and sugar, stir to combine the water and milk. Bring to a boil over med. high heat, once it is boiling, lower the heat to medium and put a lid on the pot. Cook for 25 minutes for crisp tender or longer as to your liking.



jeudi 13 juillet 2017

Hershey S’mores Cupcakes








Ingredients
For the crust:

1 1/3 cup graham crackers crumbs

5 Tablespoon sugar

5 Tablespoon unsalted butter-melted
For chocolate cupcakes:

1 cup sugar

3/4 cup plus 2 tablespoons all-purpose flour

6 tablespoons Hershey's Cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk- room temperature

1/2 cup vegetable oil

1 large egg-lightly beaten

1 teaspoon vanilla

1/2 cup boiling water
For marshmallow filling:

2 egg whites

1/2 cup sugar

1/4 teaspoon cream of tarter

1 teaspoon vanilla
For milk chocolate ganache:

1 cup heavy whipping cream

10 oz. milk chocolate-finely chopped

1/2 Tablespoon vegetable oil

Instructions

    To make the crust:
    Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
    In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
    Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
    To make the cupcakes:
    In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
    Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
    Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).
    To make marshmallow filling:
    In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water shouldn’t touch the bottom of the bowl). Continue whisking over simmering water until egg mixture is warm to touch, then remove from heat and continue beating with the mixer until still peaks form. At the end add vanilla and mix well.
    Transfer the filling to a piping bag with round tip or use plastic bag and cut off the corner and fill the cupcakes. Place back the tops from centers of cupcakes.
    To make the ganache:
    On a low heat in a small sauce pan melt chopped milk chocolate with 1/2 Tablespoon vegetable oil, stirring until it’s completely smooth. Remove from heat and add cold heavy whipping cream, stir well until it’s evenly combine. Using a spoon spread the ganache onto the cupcakes. If the ganache is to runny place it in the fridge briefly to set before top the cupcakes.
    Store in the fridge.



dimanche 11 juin 2017

Mexican Dip






2 8oz cream cheese boxes
2 big spoonfuls sour cream.
2 pkgs of taco seasoning
shredded lettuce
chopped black olives
chopped green pepper
chopped tomatoes
4 cups shredded Mexican Cheese


How to make it :


Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!


samedi 10 juin 2017

Baked Chicken with Green Beans and Potatoes






You’ll Need:



4-6 raw chicken breasts.
New potatoes.
Green beans.
Italian dressing mix.
1 stick of melted butter.

How to:


In a 9×13 baking dish, place the chicken, green beans and potatoes and sprinkle with the italian dressing mix. Pour the melted butter over the top.
Cover the baking dish with foil and bake in a preheated oven to 350° for 50 minutes.
Uncover and bake for 10 more minutes.

Easy, peasy and delicious! I usually make this when I have time and I store it in the fridge so that when I don’t have time to cook, I just take it out and through it in the oven and Voila!


Bacon Cheeseburger Pasta






You’ll Need:



10 ounces of uncooked elbow macaroni.
8 slices of diced bacon.
1 ½ lbs of ground beef.
2 sliced onions.
2 tbsps of chili powder.
1 tsp of salt.
1 tsp of pepper.
1 (14 ounce) can of chopped tomatoes.
½ cup of tomato sauce.
½ stick of salted butter.
1 cup of shredded cheddar cheese.
½ cup of freshly grated parmesan cheese.

How to:


Cook the macaroni according to the package instructions and drain it.

Replace the pasta in the pot and mix in ½ stick of the butter.

Cook the bacon in a large skillet until crispy then mix in the ground beef and onions and cook.

Mix in the chili powder, salt and pepper and cook for 5 more minutes.

Mix in the tomato sauce and chopped tomatoes until well combined then stir in the warm macaroni with the shredded cheese and parmesan cheese.

Cook the mixture over low heat and enjoy!


Sour Cream Noodle Bake






You’ll Need:



1 ¼ lbs of lean ground beef.
1 (15 oz) can of tomato sauce.
Salt and pepper.
8 oz of egg noodles.
½ cup of sour cream.
1 ¼ cups of cottage cheese.
½ cup of sliced green onion.
1 cup of grated sharp cheddar.

How to:


In a skillet, brown the ground beef then add in tomato sauce, salt and pepper. Let simmer.
Cook the egg noodles according to the package instructions and set aside drained.
In a bowl, mix together the sour cream and cottage cheese. Add some freshly ground pepper then add in noodles and combine all together. Stir in green onions.
In a casserole dish, arrange half the noodles mixture, top with half the meat and half the grated cheese. Repeat the layers.
In a preheated oven to 350°, bake for 20 minutes.

Easy, peasy and cheesy! These noodles are awesome, it takes no time to prepare, it quick to cook and the result is amazing! You should definitely give this a try, you won’t regret it.