Recipe By: Wendy Connors (from Stephanie Lee)
Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar
Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.
Showing posts with label Wendy. Show all posts
Showing posts with label Wendy. Show all posts
Thursday, July 5, 2007
Cream Cheese Glaze for Monkey Bread
Recipe By: Wendy Connors (from Stephanie Lee)
Ingredients
4 oz Cream Cheese, softened
1/2 Cup Powdered Sugar
1-2 T Milk
Directions
Beat, Cream Cheese and sugar with electric mixer until well blended, add 1 T of milk at a time beating until desired consistency is reached. Spoon over warm loaf.
Ingredients
4 oz Cream Cheese, softened
1/2 Cup Powdered Sugar
1-2 T Milk
Directions
Beat, Cream Cheese and sugar with electric mixer until well blended, add 1 T of milk at a time beating until desired consistency is reached. Spoon over warm loaf.
Chocolate Drizzled Peanut Butter Cheesecake
Recipe By: Wendy Connors (Hershey's)
Ingredients:
. GRAHAM CRACKER CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
. 1/4 cup milk
. 4 eggs
. 1 teaspoon vanilla extract
. CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F. 2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. 4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch\nspringform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Ingredients:
. GRAHAM CRACKER CRUMB CRUST(recipe follows)
. 3 packages (8 oz. each) cream cheese, softened
. 3/4 cup sugar
. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
. 1/4 cup milk
. 4 eggs
. 1 teaspoon vanilla extract
. CHOCOLATE DRIZZLE(recipe follows)
Directions:
1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F. 2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes. 4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch\nspringform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Vanilla Cupcakes Homemade
Recipe By: Wendy Connors (Lindsey Johnson from Martha Stewart)
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
Use Frosting recipe for fluffy buttery frosting!
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
Use Frosting recipe for fluffy buttery frosting!
Chocolate Toffee Cake
Recipe By: Wendy Connors
Ingredients:
1 German Chocolate cake mix, made as directed on box.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping
1 8 oz container of cool whip
1/2 package of toffee chips
Directions:
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.
*This is a very "Rich" cake, alternative is to not add the condensed milk, just poke the holes in the cake and cover with Butterscotch or carmel topping instead.
Ingredients:
1 German Chocolate cake mix, made as directed on box.
1 14oz can sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping
1 8 oz container of cool whip
1/2 package of toffee chips
Directions:
Bake cake in 9 x 13 pan and let cool 15 mins. Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread cool whip over cake and sprinkle with toffee chips. Store in refrigerator.
*This is a very "Rich" cake, alternative is to not add the condensed milk, just poke the holes in the cake and cover with Butterscotch or carmel topping instead.
Frosting
Recipe By: Wendy Connors
Ingredients:
4 Cups Powdered Sugar
1 Cup Unsalted Butter softened
1/2 - 3/4 tsp Vanilla Extract
Water (few drops)
Food coloring as desired
Directions:
Mix all ingredients in mixer add drops of water with your fingers SLOWLY make sure you don't add too much or the frosting will not be fluffy. Once the right consistency is formed, beat on high speed for at least 5 minutes.
Great on top of home made cupcakes or cake mix cupcakes or home made cake. Freezes well.
Ingredients:
4 Cups Powdered Sugar
1 Cup Unsalted Butter softened
1/2 - 3/4 tsp Vanilla Extract
Water (few drops)
Food coloring as desired
Directions:
Mix all ingredients in mixer add drops of water with your fingers SLOWLY make sure you don't add too much or the frosting will not be fluffy. Once the right consistency is formed, beat on high speed for at least 5 minutes.
Great on top of home made cupcakes or cake mix cupcakes or home made cake. Freezes well.
Pretzels
Recipe By: Faith Connors (from school)
Ingredients
1 T Yeast
1 Egg Beaten with 1 T Water
Dissolved in 1 1/2 Cup Warm Water
Toppings:
1 T Sugar
Melted Butter and Coarse Pickling Salt
1 T Salt
Cinnamon & Sugar
4 Cups Flour
Parmessan Cheese
Directions
Add Sugar to yeast and water stir until completely dissolved. Add the salt and mix in the flour. Knead dough a few times until smooth.
Divide dough into 25 small balls and form into pretzels, twists, sticks, letters, numbers, etc. The thicker the shape the softer the pretzel will be. Put Shapes on greased cookie sheet
Brush with Beaten egg mixture. Sprinkle with topping Bake at 425 Degrees for 12-15 minutes. *Did you know that a Monk invented Pretzels to represent a child folding thiers arms in prayer?
Ingredients
1 T Yeast
1 Egg Beaten with 1 T Water
Dissolved in 1 1/2 Cup Warm Water
Toppings:
1 T Sugar
Melted Butter and Coarse Pickling Salt
1 T Salt
Cinnamon & Sugar
4 Cups Flour
Parmessan Cheese
Directions
Add Sugar to yeast and water stir until completely dissolved. Add the salt and mix in the flour. Knead dough a few times until smooth.
Divide dough into 25 small balls and form into pretzels, twists, sticks, letters, numbers, etc. The thicker the shape the softer the pretzel will be. Put Shapes on greased cookie sheet
Brush with Beaten egg mixture. Sprinkle with topping Bake at 425 Degrees for 12-15 minutes. *Did you know that a Monk invented Pretzels to represent a child folding thiers arms in prayer?
No Cook Play Dough (School project type)
Recipe By:Wendy Connors
Ingredients
4 Cups Flour
1 Cup Salt
1 1/2 Cups Warm Water
Directions
Mix flour and salt and add water slowly. Put in a large sealed ziploc bag to keep fresh.
Ingredients
4 Cups Flour
1 Cup Salt
1 1/2 Cups Warm Water
Directions
Mix flour and salt and add water slowly. Put in a large sealed ziploc bag to keep fresh.
Seafood Pasta Salad
Recipe By: Wendy Connors
Ingredients
1 Cucumber, peeled and diced
1/4 to 1/2 cup Mayonnaise
2-4 Roma tomatoes, diced
Salt
Green onion, sliced, cut
Pepper
2-3 Stalks Celery
Pinch of Sugar
1/3 Cup Imitation Crab Meat (or use cocktail shrimp instead)
Noodles (I use penne pasta)
Directions
Boil noodles, when cool add veggies and just enough mayo to coat (You don't want too much mayo) mix in crab meat. Add salt, pepper and sugar mix well and serve Very COLD.
* If dry when using as left over, add a spoonful of Mayo to desired coating.
Ingredients
1 Cucumber, peeled and diced
1/4 to 1/2 cup Mayonnaise
2-4 Roma tomatoes, diced
Salt
Green onion, sliced, cut
Pepper
2-3 Stalks Celery
Pinch of Sugar
1/3 Cup Imitation Crab Meat (or use cocktail shrimp instead)
Noodles (I use penne pasta)
Directions
Boil noodles, when cool add veggies and just enough mayo to coat (You don't want too much mayo) mix in crab meat. Add salt, pepper and sugar mix well and serve Very COLD.
* If dry when using as left over, add a spoonful of Mayo to desired coating.
Chicken Salad Wraps
Recipe By: Wendy Connors
Ingredients
2 Cans Cooked, chicken or 2 lg Breasts
1 T Mustard
1/2 Bunch Green onions chopped fine
A Handful of chopped Cashew Nuts
2-3 Stalks Celery chopped fine
Romaine Lettuce Leaves, washed and dried
Grapes if desired cut in half
1/2 Cup -1 Cup Mayo (light mayo is great)
Directions
Chicken, Mayo and Mustard in "salsa" type mixer and mix until creamy. Add remaining ingredients and stir until combined.
Serve on whole romaine lettuce leaves. YUM YUM
Ingredients
2 Cans Cooked, chicken or 2 lg Breasts
1 T Mustard
1/2 Bunch Green onions chopped fine
A Handful of chopped Cashew Nuts
2-3 Stalks Celery chopped fine
Romaine Lettuce Leaves, washed and dried
Grapes if desired cut in half
1/2 Cup -1 Cup Mayo (light mayo is great)
Directions
Chicken, Mayo and Mustard in "salsa" type mixer and mix until creamy. Add remaining ingredients and stir until combined.
Serve on whole romaine lettuce leaves. YUM YUM
Orange Salad (Jell-O)
Recipe By: Wendy Connors
Ingredients
1 Egg, Beaten
1 tsp vanilla
1 can mandarin oranges (drained)
3/4 Cup Sugar
1 8oz Cool Whip
2-4 banana's sliced
1/3 Cup Flour
1 3 oz orange Jell-O
1 Can Pineapple chunks, drained
1 Cup Boiling water
1 T butter softened
1 cup cold water
Directions
In a medium sauce pan over low heat, mix the egg, sugar and flour, 1/2 can of pineapple, butter and vanilla. Slowly cook until thickened (10 minutes). Pour into a 8 x8 glass dish Mix in the cool whip. Chill for at least 1 hour or until firm.
Dissolve the Jell-O mix in the boiling water, stir in cold water. Chill in fridge for at least 1 hour until thick but not firm.
Mix banana's, oranges and remaining pineapple into the gelatin. Spread on top of the dish. Chill in fridge for at least 3 hours or until firm.
Ingredients
1 Egg, Beaten
1 tsp vanilla
1 can mandarin oranges (drained)
3/4 Cup Sugar
1 8oz Cool Whip
2-4 banana's sliced
1/3 Cup Flour
1 3 oz orange Jell-O
1 Can Pineapple chunks, drained
1 Cup Boiling water
1 T butter softened
1 cup cold water
Directions
In a medium sauce pan over low heat, mix the egg, sugar and flour, 1/2 can of pineapple, butter and vanilla. Slowly cook until thickened (10 minutes). Pour into a 8 x8 glass dish Mix in the cool whip. Chill for at least 1 hour or until firm.
Dissolve the Jell-O mix in the boiling water, stir in cold water. Chill in fridge for at least 1 hour until thick but not firm.
Mix banana's, oranges and remaining pineapple into the gelatin. Spread on top of the dish. Chill in fridge for at least 3 hours or until firm.
Italian Pasta Salad
Recipe By: Jenn Barnes
Ingredients
1 pkg Spiral colored Noodles
1/2 Bunch of Green onions chopped
Italian Salad dressing
1 Large Cucumber diced
1 Cup Cheese Cubed
Celery if desired
1 Cup Ham Cubed
1/2 Cup Diced Tomatoes
Directions
Cook noodles according to package, cool with cold water, pour salad dressing over noodles just until coated, add remaining ingredients, You don't want to over do the dressing…
Add Dressing as need so that it isn't dry and has enough flavor. If kept overnight, more dressing will need to be added before serving.
Wendy's Version of this salad has pepperoni slices, mozzarella shredded cheese instead of ham, and sliced olives.
Ingredients
1 pkg Spiral colored Noodles
1/2 Bunch of Green onions chopped
Italian Salad dressing
1 Large Cucumber diced
1 Cup Cheese Cubed
Celery if desired
1 Cup Ham Cubed
1/2 Cup Diced Tomatoes
Directions
Cook noodles according to package, cool with cold water, pour salad dressing over noodles just until coated, add remaining ingredients, You don't want to over do the dressing…
Add Dressing as need so that it isn't dry and has enough flavor. If kept overnight, more dressing will need to be added before serving.
Wendy's Version of this salad has pepperoni slices, mozzarella shredded cheese instead of ham, and sliced olives.
Hot Apple Cider Syrup
Recipe By: Wendy Connors
Ingredients
3/4 Cup Apple Cider (or apple juice)
1/8 tsp Ground Cinnamon
1/2 Cup Packed Brown Sugar
1/8 tsp Ground Nutmeg
1/2 Cup Corn Syrup
2 T Butter
1/2 tsp Lemon Juice
Directions
In a saucepan, combine syrup ingredients. Bring to a bowl-over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened.
Let stand 30 minutes before serving.
** This syrup is perfect with the Pumpkin Pancake recipe!
Ingredients
3/4 Cup Apple Cider (or apple juice)
1/8 tsp Ground Cinnamon
1/2 Cup Packed Brown Sugar
1/8 tsp Ground Nutmeg
1/2 Cup Corn Syrup
2 T Butter
1/2 tsp Lemon Juice
Directions
In a saucepan, combine syrup ingredients. Bring to a bowl-over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened.
Let stand 30 minutes before serving.
** This syrup is perfect with the Pumpkin Pancake recipe!
Pumpkin Pancakes
Recipe By: Wendy Connors
Ingredients
1 cup Flour
2 Eggs, separated
1 T Sugar
1 Cup Milk
2 tsp Baking Powder
1/2 Cup (pie filling) Pumpkin
1/2 tsp Salt
2 T Vegetable Oil
1/2 tsp Ground Cinnamon
Directions
Combine Dry ingredients; In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients until moistened. In a mixing bowl, beat the egg whites until soft peaks form, fold into batter.
Pour Batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.
** We added a few chocolate chips to make funny faces and a little cool whip to top them off! YUM, this is made to go along with the Hot Apple Cider Syrup recipe on a cold morning!
Ingredients
1 cup Flour
2 Eggs, separated
1 T Sugar
1 Cup Milk
2 tsp Baking Powder
1/2 Cup (pie filling) Pumpkin
1/2 tsp Salt
2 T Vegetable Oil
1/2 tsp Ground Cinnamon
Directions
Combine Dry ingredients; In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients until moistened. In a mixing bowl, beat the egg whites until soft peaks form, fold into batter.
Pour Batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.
** We added a few chocolate chips to make funny faces and a little cool whip to top them off! YUM, this is made to go along with the Hot Apple Cider Syrup recipe on a cold morning!
Breakfast Potatoes
Recipe By: Wendy Connors
Ingredients
6 Lg Potatoes
Peeled, thinly sliced cut in quarters
4 T Butter
1/2 bundle Green onions (Scallions), chopped
Salt & Pepper to taste
Directions
In large frying pan melt butter, add potatoes and cook until tender, add onions when about half way cooked.
Serve Hot, with ketchup.
Great with pancakes, waffles or eggs!!!
Ingredients
6 Lg Potatoes
Peeled, thinly sliced cut in quarters
4 T Butter
1/2 bundle Green onions (Scallions), chopped
Salt & Pepper to taste
Directions
In large frying pan melt butter, add potatoes and cook until tender, add onions when about half way cooked.
Serve Hot, with ketchup.
Great with pancakes, waffles or eggs!!!
Funeral Potatoes or Party Potatoes
Recipe By: Wendy Connors
Ingredients
1 bag frozen hash browns (cheddar are best)
1 1/2 cups Cheddar cheese
1/4 Cup Butter
1 can cream of chicken soup
1/2 pint sour cream
2 T Melted Butter
1/3 cup chopped green onions
1/3 Cup Crushed Corn Flakes (My family doesn't like these on top so I leave them off)
Directions
Preheat oven to 350 degrees. Grease 9 inch glass baking dish.
Melt Butter and soup until well blended. Add Sour Cream, onions, cheese and mix well. Mix with potatoes and place in glass baking dish.
Combine Cornflakes and melted butter sprinkle to the top of potatoes in pan and Bake for 40-45 minutes.
Ingredients
1 bag frozen hash browns (cheddar are best)
1 1/2 cups Cheddar cheese
1/4 Cup Butter
1 can cream of chicken soup
1/2 pint sour cream
2 T Melted Butter
1/3 cup chopped green onions
1/3 Cup Crushed Corn Flakes (My family doesn't like these on top so I leave them off)
Directions
Preheat oven to 350 degrees. Grease 9 inch glass baking dish.
Melt Butter and soup until well blended. Add Sour Cream, onions, cheese and mix well. Mix with potatoes and place in glass baking dish.
Combine Cornflakes and melted butter sprinkle to the top of potatoes in pan and Bake for 40-45 minutes.
Soft Gingerbread Cookies
Recipe By: Wendy Connors
Ingredients
3/4 Cup Molasses
1 tsp Baking Soda
1/3 Cup Brown sugar
1/2 Tsp Ground Allspice
1/3 Cup Water
1 tsp Ground Ginger
1/8 Cup Butter, Softened
1/2 tsp Ground Cloves
3 1/4 Cup Flour
1/2 tsp Ground Cinnamon
Directions
Mix together molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon stir them into a wet mixture until all of the dry is absorbed. Cover
Dough and chill for at least 3 hours. Preheat oven to 350 degrees. On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheet and bake for 8-10 minutes.
Cool on wire rack. Frost if desired with frosting of choice.
Ingredients
3/4 Cup Molasses
1 tsp Baking Soda
1/3 Cup Brown sugar
1/2 Tsp Ground Allspice
1/3 Cup Water
1 tsp Ground Ginger
1/8 Cup Butter, Softened
1/2 tsp Ground Cloves
3 1/4 Cup Flour
1/2 tsp Ground Cinnamon
Directions
Mix together molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon stir them into a wet mixture until all of the dry is absorbed. Cover
Dough and chill for at least 3 hours. Preheat oven to 350 degrees. On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheet and bake for 8-10 minutes.
Cool on wire rack. Frost if desired with frosting of choice.
Candied Chex Mix
Recipe By: Wendy Connors
Ingredients
1 Cup Butter
1 tsp Vanilla Extract
2/3-3/4 Cup Light Corn Syrup
1 Lg Box Rice Chex Mix
1 Cup Sugar
Other optional items to add:
M & M's (add once cooled)
Nuts, pretzels, popcorn, coconut, golden grahams
Directions
Melt butter in saucepan, add sugar and corn syrup and boil for 3 minutes. Remove from heat and add vanilla, pour over Chex cereal in large bowl cover completely. Let cool 5 -10 minutes, add lid to bowl
Turn over and let coat again for 5 minutes, turn bowl upright and remove lid to allow to finish cooling.
Ingredients
1 Cup Butter
1 tsp Vanilla Extract
2/3-3/4 Cup Light Corn Syrup
1 Lg Box Rice Chex Mix
1 Cup Sugar
Other optional items to add:
M & M's (add once cooled)
Nuts, pretzels, popcorn, coconut, golden grahams
Directions
Melt butter in saucepan, add sugar and corn syrup and boil for 3 minutes. Remove from heat and add vanilla, pour over Chex cereal in large bowl cover completely. Let cool 5 -10 minutes, add lid to bowl
Turn over and let coat again for 5 minutes, turn bowl upright and remove lid to allow to finish cooling.
Death By Chocolate
Recipe By: Wendy Connors
Ingredients
1 Chocolate Cake Mix
3 Skor Candy Bars, crushed (or Skor bits)
2 Pkgs Chocolate Mousse (or 2 lg choc pudding)
1 Hersheys Chocolate Bar
2 Lg Cool Whip
Directions
Make Cake according to box, Bake in sheet pan, cool. Cut Cake into cubes, make mousse, or pudding. Put a layer of Cake cubes in a triffle dish, cover with mousse/pudding, then Skor bar,
Continue with cake, pudding,skor layers until gone. Top with cool whip and grated hershey's bar.
Chill for at least 3 hours serve COLD!
Ingredients
1 Chocolate Cake Mix
3 Skor Candy Bars, crushed (or Skor bits)
2 Pkgs Chocolate Mousse (or 2 lg choc pudding)
1 Hersheys Chocolate Bar
2 Lg Cool Whip
Directions
Make Cake according to box, Bake in sheet pan, cool. Cut Cake into cubes, make mousse, or pudding. Put a layer of Cake cubes in a triffle dish, cover with mousse/pudding, then Skor bar,
Continue with cake, pudding,skor layers until gone. Top with cool whip and grated hershey's bar.
Chill for at least 3 hours serve COLD!
Cream Cheese Frosting
Recipe By:Wendy Connors
Ingredients
6 T Cream cheese
1 T Cream
1/3 Cup Butter
1 tsp Vanilla Extract
1 3/4 Cup Powdered Sugar
Directions
Mix All ingredients thoroughly until no lumps. Frost, cake or cookies as desired.
Ingredients
6 T Cream cheese
1 T Cream
1/3 Cup Butter
1 tsp Vanilla Extract
1 3/4 Cup Powdered Sugar
Directions
Mix All ingredients thoroughly until no lumps. Frost, cake or cookies as desired.
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