mardi 15 novembre 2016






 Serves: 15 servings
Ingredients
10 oz miniature marshmallows
¼ cup Challenge butter (plus more for greasing)
5 cup Rice Krispies cereal
¾ cup graham cracker crumbs
7 oz jar marshmallow creme
6 Hershey's chocolate bars

Instructions


Preheat oven to 200 degrees.
Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal and graham cracker crumbs.
Press mixture into prepared pan.
Spread marshmallow creme on top using an offset spatula.
Place Hershey's bars on top of the marshmallow creme.
Place in oven for two minutes. Use a spatula to spread the softened chocolate.
Let cool for 10 minutes.
Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
Slice and serve!




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S’mores Rice Krispies Treats Pinwheels

vendredi 28 octobre 2016






 1 banana
1 orange
½ cup low-fat or fat-free yoghurt
1 tablespoon coconut oil
¼ tablespoon ginger powder
2 tablespoons flax seeds
2 tablespoons whey powder

Preparation:

Mix all of these together and put them in a blender. Blend them for a while (1 minute).

It’s very easy and in just a minute you have both a weight loss and a tasteful drink





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Banana Drink That Will Burn Stomach Fat Immediately

mercredi 19 octobre 2016







 1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar


How to make it:


Preheat oven to 350 degrees F. Butter and flour baking dish.
Beat together butter and sugar until fluffy.
Beat in vanilla. Add eggs one at a time,
blending well after each addition.
Combine flour with baking soda and salt.
Add to batter alternately with buttermilk, beginning and ending with flour.
Pour batter into prepared baking dish.
Bake for about 1 ½ hours or until a pick inserted comes out clean.




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Old Fashioned Butter Cake

dimanche 16 octobre 2016






 Ingredients:

FOR THE CAKE:
2 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups granulated white sugar
2 teaspoons freshly grated lemon zest
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

FOR THE BUTTERCREAM:
1 cup granulated white sugar
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 cup freshly squeezed lemon juice (from 2 large lemons)
1 teaspoon vanilla extract

FOR FINISHING:
2/3 cup seedless raspberry preserves, stirred vigorously until spreadable
fresh raspberries

Directions:


1. Center a rack in the oven and preheat oven to 350°F. Butter two 8 or 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

2. To Make Cake: Sift together flour, baking powder and salt. Whisk together milk and egg whites in a medium bowl. Put sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with your fingers until the sugar is moist and fragrant. Add butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogenous, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

3. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

4. To Make Buttercream: Put sugar and egg whites in a mixer bowl or other large heatproof bowl; fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from heat.

5. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter one stick at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium -high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate- just keep beating and it will come together again. On medium speed, gradually beat in lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

6. To Assemble Cake: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut-side-up on a cake plate surrounded by strips of waxed paper. Spread it with a light layer of buttercream. Spread the buttercream with 1/3 of the preserves. Top with another layer, spread with buttercream and preserves and then do the same with the third layer (you'll have used all of the jam and have buttercream left over.) Place the last layer cut-side-down on top of the cake and use the remaining buttercream to frost the sides and the top. Decorate top with raspberries.
Tips:

*Options: *If you don't want to use the buttercream, you can whip up some lightly sweetened heavy whipping cream and use that in place of the buttercream.
*You might also choose to use buttercream for the layers and then whipping cream to cover the outside of the cake (this is what the picture shows.)
*If you're serving the cake the same day that it's made, you can layer raspberries within the layers (as the pictures show.)
*Vary the berries and the jam- Try using blueberry preserves and blueberries. Try using lemon curd instead of preserves.





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Perfect Party Cake

samedi 15 octobre 2016






 Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut


Directions:


Set pecans, coconut, and vanilla off to the side
Mix sugar, evap milk, corn syrup, and butter in large saucepan.
Bring to a rolling boil & boil for 3 minutes.
Remove from heat & add pecans, coconut, and vanilla
Stir for about 4 minutes.
Take a spoonful of batter and place on wax paper. Let it sit until batter has
hardened.
Remove from paper and enjoy.




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No Bake - Pecan Coconut Praline Cookies

vendredi 14 octobre 2016






 1 Cup Flour
1 tsp Baking Powder
1 tsp of salt


1/2 Cup milk
2 Tablespoons Mayo


Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 180˚ oven for 15 minutes or till done and golden brown.





Momma's Easy No Yeast Dinner Rolls







 2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can full of broth (use what the chicken cooked in)
1/2 soup can full of milk (fill half the can with milk)
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside.




Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish.
Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
Courtesy of Janet's Appalachian Kitchen



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Mamas Chicken Roll Ups!

 
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