Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 (18.25 oz.) box strawberry cake mix 1 (8 oz.) container whipped topping (can use Lite) 2 eggs Powdered sugar, for rolling Directions: Beat together whipped topping and eggs in a medium sized bowl. Add the cake mix and stir together. Dough will be thick and sticky. Chill in refrigerator for 30 minutes. Preheat your oven to 350 degrees. Spray a cookie sheet with cooking spray or use parchment paper. Pout about 1/3 c. of powdered sugar in a small bowl. Drop chilled dough by tablespoon or scoop into powdered sugar and roll dough around until it is covered and place on cookie sheet. Bake for about 9-12 minutes. Bake time depends on size of cookies so keep checking to see if cooked. Cool on baking rack and then enjoy.
Ingredients: 1/2 c. peanut butter 8 oz. cream cheese 2 c. powdered sugar 1-2 Tbsp. milk Approx. 10 Tagalong cookies (Keebler or Oreo substitutes work too) Directions: In a stand mixer, whisk together the cream cheese and peanut butter until smooth. Gradually add in the powdered sugar and milk, alternately, whisking in between additions. Switch to a paddle attachment. Add in the cookies and mix on high, until cookies are broken up really well and incorporated. Serve with apples or graham crackers.
Ingredients: 1 1/3 c. packed brown sugar 2 tsp. each garlic powder, onion powder and smoked paprika 1 1/4 tsp. each ground cumin, coarsely ground pepper and cayenne pepper 12 bone-in country-style pork ribs (about 7 lbs.) SAUCE: 2 Tbsp. canola oil 1 medium onion, finely chopped 1 c. tomato sauce 1/3 c. dark brown sugar 1 /4 c. ketchup 1/4 c. molasses 1 Tbsp. apple cider vinegar 2 tsp. Worcestershire sauce 1 tsp. salt 1 tsp. ground mustard 1/4 tsp. smoked paprika 1/4 tsp. cayenne pepper Directions In a small bowl, mix brown sugar and seasoning; sprinkle over ribs. Refrigerate, covered, at least 1 hour. For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat. Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1 1/4-1 3/4 hours or until the ribs are tender. Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.
Ingredients: 1 Tbsp. butter 1 small onion, chopped 2 garlic cloves, minced 1 c. ketchup 1/4 c. packed brown sugar 1/4 c. lemon juice 2 Tbsp. apple cider vinegar 2 Tbsp. tomato paste 1 Tbsp. yellow mustard 1 Tbsp. Worcestershire sauce 2 tsp. chili powder Directions: In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
Ingredients: 2/3 c. white vinegar 2/3 c. cider vinegar 1/2 c. ketchup 3 Tbsp. packed brown sugar 1/2 tsp. hot pepper sauce 1/4 tsp. salt 1/4 tsp. crushed red pepper flakes 1/8 tsp. pepper Directions: In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
Ingredients: 4 boneless pork top loin chops, cut 1 1/2 inches thick 1 3/4 c. water 1 3/4 c. stout (dark beer) 4 Tbsp. coarse salt 2 tsp. mild-flavored molasses 2 tsp. coarsely cracked black pepper 4 cloves garlic, minced Directions: Trim fat from chops. Place chops in a large resealable plastic bag set in a shallow dish. For brine, in a large bowl combine the water, stout, salt and molasses; stir until salt dissolves. Pour bring over chops in bag; seal bag. Marinate in the refrigerator for 8-24 hours, turning bag occasionally. Drain chops, discarding brine. Pat chops dry with paper towels. In a bowl combine pepper and garlic. Sprinkle pepper mixture over both sides of each chop; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Cover and grill for 30-35 minutes or until chops are slightly pink in center (145 degrees), turning once halfway through grilling. Let chops stand for 3 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chops on grill rack over burner that is turned off. Grill as directed above).
Ingredients: 2 c. all-purpose flour 3/4 c. plus 5 tsp. sugar 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 c. milk 2 eggs 1/2 c. vegetable oil 1 tsp. grated orange zest 1 c. fresh blueberries Directions: Heat oven to 375 degrees. Coat a standard size muffing pan with nonstick cooking spray. In a large bowl, whisk flour, 3/4 c. sugar, baking powder, baking soda and salt. Make a well in the center. In a small bowl, whisk together milk, eggs, oil, and orange zest. Pour milk mixture into well in flour mixture, then stir just until combined. Fold in blueberries. Spoon batter into prepared muffin pan, 1/3 c. batter in each cut. Each muffin cup should be about 3/4 full. Fill any empty muffin cups with water so the muffins bake evenly. Sprinkle each muffin with 1/2 tsp. sugar. Bake muffins at 375 degrees for 23-25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Ingredients: 2 c. all-purpose flour plus more for the work surface 2 tsp. baking powder 1 tsp. kosher salt 1/4 tsp. black pepper 1/4 tsp. baking soda 6 Tbsp. cold unsalted butter, cut into small pieces 4 oz. (1 c.) extra-sharp Cheddar cheese, grated 2 Tbsp. chopped fresh chives 3/4 c. buttermilk Directions: Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, naking powder, salt, pepper and baking soda. Add the butter and, using a pastry blender or your fingers, cut it in until the mixture is crumbly. Add the cheese and chives and toss to combine. Add the buttermilk and stir just until combined (do not overmix; the dough will be sticky). Transfer the dough to a lightly floured surface and knead it a few times just to bring it together. Gently shape it into a 1 inch thick disk. Using a 2 inch round cookie cutter, cut out 16 biscuits (flouring the cutter and re-shaping the scraps of dough as necessary). Place on the prepared baking sheets. Bake until the bottoms are golden brown, 15-18 minutes.
(Courtesy of Deb Stelmach) Ingredients: 1 pkg. (12 oz.) fresh cranberries 1 c. water 1/2 c. sugar 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground allspice 1 pint fresh blueberries Directions: Wash and pick over the cranberries. Place them in a medium saucepan with water and sugar. Bring to a boil. Reduce heat. Stir and simmer or 10 minutes or until cranberries start to burst. Slightly mash cranberries with the back of a wooden spoon to ensure all skins are broken. Add cinnamon, nutmeg and allspice. Mix well. Remove from heat and mix in blueberries (it is ok to break them if you want but do not mash them). The sauce will thicken as it cools. Cover and refrigerate to chill.
Ingredients: 3 1/4 c. flour 1 tsp. baking soda 3/4 tsp. salt 1 1/3 c. butter, softened 1 1/4 c. granulated sugar 1 c. firmly packed light brown sugar 2 eggs 4 tsp. pure vanilla extract 1 pkg. (12 oz.) semi-sweet chocolate chips 1 c. coarsely chopped walnuts Directions: Mix flour, baking soda and salt in a medium bowl. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets. Bake in preheated 375 degrees oven for 8-10 minutes or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks; cool completely.
Ingredients: 1 stick butter 1 lemon, sliced Fresh shrimp, deveined 1 pkg. Italian seasoning Directions: Melt butter in a pan. Put on a baking sheet and layer the lemon slices over the butter. Place the shrimp in the button then sprinkle with the seasoning. Put in the oven at 350 degrees for 15 minutes.
Ingredients: 1 rotisserie chicken (meat picked off and shredded) 1/2 c. melted butter 1/2 c. hot sauce 24 wonton wrappers Water to brush on wrappers BLUE CHEESE DIP: 1 c. Greek yogurt 1/4 c. mayonnaise 1/2 bunch chives, chopped 2 Tbsp. fresh parsley, chopped 1/2 c. crumbled blue cheese 2 Tbsp. red wine vinegar 1 lemon, juiced Salt and pepper Directions: In a large bowl mix the butter and hot sauce. Toss the chicken in the sauce until well incorporated making sure there isn't an excess of the sauce in the bottom of the bowl. Place a wonton wrapper down on a clean dry work surface. Place a tablespoon of the chicken in the center of the wrapper rolling the wonton into the shape of a spring roll and using a damp finger, seal the left over flap of skin to the roll. Fry at 375 degrees until golden brown, about 5 minutes. Whisk together blue cheese dip ingredients in a medium bowl until well incorporated. Serve with celery sticks and carrot sticks.
Ingredients: 1 1/2 lb. basic pasta dough cut into fettucine or 1 lb. dry fettuccine pasta 8 Tbsp. unsalted butter, cut into 1/8 inch dice 2 Tbsp. olive oil 1/4 c. Parmigiano-Reggiano plus extra to garnish Salt and freshly ground pepper Grappa to taste (optional) Directions: If you are cutting your own pasta, dust it with semolina flour first. Bring 6 qts. of water to a boil in a large pot, and add 2 Tbsp. salt. Cook the fettuccine in the boiling water until tender, 2-2 1/2 minutes. Drain, reserving about 1/4 c. of the pasta water, and place in a large warmed bowl. Add the butter, oil, parmigiano and grappa; then toss until the butter and cheese have melted, adding a splash or two of the pasta cooking water if necessary to loosen the sauce. Season with salt and pepper to taste, serve immediately. Note~ Grappa is a type of brandy
Ingredients: Kosher salt 1 lb. dried rigatoni 1 qt. (4 c.) heavy cream 2 Tbsp. chopped fresh rosemary 8 oz. (1 c.) fresh goat cheese 2 c. shredded roasted chicken Black Pepper Directions: Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned. While the water is coming to a boil, put the cream, rosemary, a pinch of salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and simmer to reduce the mixture by half. Add the chicken to the cream and bring the mixture back to a simmer. Continue cooking until it coats the back of a spoon, about 30 minutes. Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes. Drain the pasta from the water and add to the sauce. Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer. Adjust seasoning to taste. Note~ I had this at Lola's in Cleveland and it was amazing!
Ingredients: 1 pkg. (6 1/2 oz.) pizza crust mix 1 1/2 tsp. garlic powder 1 Tbsp. olive oil 1 c. (4 oz.) shredded part-skim mozzarella cheese 1/4 c. shredded Parmesan cheese 1 tsp. Italian seasoning Pizza sauce Directions: Preheat oven to 450 degrees. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes. Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8 inch square. Brush top with oil; sprinkle with cheeses and Italian seasoning. Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into 8 strips. Serve with warmed pizza sauce.
Ingredients: 1 tube (16.3 oz.) large refrigerated flaky biscuits 2 tsp. cornmeal 1 lb. lean ground beef (90% lean) 1/2 c. chopped onion 1 can (16 oz.) kidney beans, rinsed and drained 1 can (11 1/2 oz.) V8 juice 1 c. ketchup 2 tsp. chili powder 1/2 tsp. salt 1/4-1/2 tsp. cayenne pepper 1/4 tsp. crushed red pepper flakes 1/4 tsp. pepper 1/2 c. shredded cheddar cheese Directions: Preheat oven to 350 degrees. Place 2 muffin tins upside down; spray bottoms and sides of 8 alternating muffin cups. On a work surface, roll or press biscuits into 4 inch circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cook on a wire rack. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered 10 minutes. Serve is biscuit bowls; top with cheese.
Ingredients: 1 can (15 oz.) pinto beans, rinsed and drained 1 can (15 oz.) Southwestern black beans, undrained 1 can (15 oz.) white kidney beans or cannellini beans, rinsed and drained 1 can (14 1/2 oz.) Italian diced tomatoes, undrained 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 pkg. (14 oz.) fully cooked beer bratwurst links, sliced 1 1/2 c. frozen corn 1 medium onion, finely chopped 1 medium sweet red pepper, chopped 1/4 c. chili seasoning 1 garlic clove, minced Directions: In a 5 qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours.
Ingredients: 3 c. uncooked penne pasta 2 c. heavy whipping cream 1 pkg. (8 oz.) cream cheese, softened and cubed 1 1/2 c. (6 oz.) shredded Swiss cheese, divided 1/2 tsp. onion powder 1/2 tsp. garlic salt 1/4 tsp. pepper 3 c. sliced cooked chicken breast 3/4 c. crumbled cooked bacon 3/4 c. cubed fully-cooked ham 3 Tbsp. dry bread crumbs Directions: Preheat oven to 350 degrees. Cook pasta according to package directions for al dente; drain. Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 c. cheese, onion powder, garlic salt and pepper until blended. In a bowl, combine chicken, bacon, ham and pasta. Add sauce; toss to coat. Transfer to a greased 9x13 baking dish. Sprinkle with remaining cheese; top with bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.
Ingredients: 5 eggs 3/4 c. 2% milk 3/4 tsp. ground cinnamon 3/4 tsp. vanilla extract 1/8 tsp. salt 4 c. Cap'n Crunch cereal, crushed 12 slices French bread (1 inch thick) Directions: Preheat oven to 450 degrees. In a shallow bowl, whisk the first 5 ingredients until blended. Place crushed cereal in another shallow bowl. Dip both sides of bread in egg mixture, then in cereal, patting to help cereal adhere. Place on greased baking sheets. Bake 12-15 minutes or until golden brown, turning once.
Ingredients: 20 whole chicken wings (about 4 lbs.) 1 c. soy sauce 1/4 c. white wine or reduced sodium chicken broth 1/4 c. canola oil 1 Tbsp. sugar 2 garlic cloves, minced 1 tsp. ground ginger Directions: Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable plastic bag. In a small bowl, whisk the remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight. Transfer chicken and marinade to a 5 qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
Ingredients: 2 c. uncooked elbow macaroni 1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted 1 c. 2% milk 1/2 c. sour cream 1/4 c. butter, cubed 1/2 tsp. onion powder 1/4 tsp. white pepper 1/8 tsp. salt 1 c. (4 oz.) shredded cheddar cheese 1 c. (4 oz.) shredded fontina cheese 1 c. (4 oz.) shredded provolone cheese Directions: Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted. Drain pasta; transfer to a greased 3 qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.
Ingredients: 4 Tbsp. (1/2 stick) butter, divided 1 large onion, sliced 4 cloves garlic, minced and divided 1 pkg. (8 oz.) sliced fresh mushrooms 1 large zucchini, cut into 1/2 inch chunks 1 1/2 lb. boneless beef top sirloin steak, cut into thin strips 1/4 tsp. salt 1/2 tsp. black pepper 1 Tbsp. chopped fresh parsley 2 Tbsp. dry sherry (optional) Directions: In a large skillet, melt 2 Tbsp. butter over medium heat. Add the onion and half of the minced garlic; cook for 5-6 minutes, or until the onion is tender. Add the mushrooms and zucchini and cook for 5 minutes, or until tender, stirring constantly. Remove the vegetable mixture from the skillet and set aside. Season the steak with the salt and pepper. Add the remaining 2 Tbsp. butter to the skillet and melt over medium-high heat. Add the steak, the remaining garlic and parsley; cook for 5 minutes or to desired doneness, stirring constantly. Return the vegetable mixture to the skillet and stir in the sherry, if desired. Cook until heated through, stirring constantly.
Ingredients: 1/2 c. white tequila 1/4 c. lime juice 1 Tbsp. salt 1 Tbsp. cracked black pepper 1 Tbsp. ground cumin 1 Tbsp. oregano 1 Tbsp. chili powder 1/2 tsp. cayenne pepper 1 Tbsp. garlic oil 4 large garlic cloves, chopped 3 Tbsp. agave nectar 1 1/2 lbs. flank steak Directions: In a large resealable plastic bag, combine all ingredients except flank steak. Add steak; turn to coat. Close bag; let marinate in refrigerator 2 hours. Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 minutes, turning slightly after 6 minutes to create crosshatch pattern. Flip steak. Grill 6 minutes more or until desired doneness, turning slightly after 3 minutes to create crosshatch pattern. Remove steak from grill. Tent with foil; let rest 5 minutes before slicing across grain.
Ingredients: 1 1/2 lbs. ground beef 8 oz. cremini mushrooms, minced 2 Tbsp. minced scallions 2 Tbsp. minced fresh herbs of your choice 1 c. light ranch dressing, divided 9 hamburger buns, toasted Zesty bruschetta, see below Pepper relish, see below Directions: In a bowl, mix first 4 ingredients and 1/4 c. dressing. Season with salt and pepper. Shape mixture into 6 burgers. Heat grill. Grill burgers 8 minutes or until desired doneness. Serve on buns with remaining dressing and toppings. For zesty bruschetta: saute 1 tsp. each garlic and salt in 2 Tbsp. oil. Add 1/4 c. vinegar and 1 Tbsp. brown sugar. Bring to a boil. Toss with 12 halved cherry tomatoes, 1 1/2 c. sliced onions, 1 Tbsp. diced peppers and 2 Tbsp. basil. Chill. For pepper relish: saute 4 c. sliced peppers and 1 c. sliced onions in 1 Tbsp. oil until tender. Add 2 Tbsp. parsley and 1/4 tsp. Italian seasoning.
Ingredients: 1 c. chunky peanut butter 1 c. brown sugar 1 c. chocolate chips 1 egg 1 tsp. baking soda Directions: Heat oven to 350 degrees. Mix. Using moistened hands to roll into balls. Bake about 12 minutes. Cool on a sheet for 5 minutes.
Ingredients: 1 c. sugar 1 c. mayonnaise Pinch of salt 1/4 c. vinegar 1/2 c. milk Directions: Put all ingredients in a blender and blend until smooth. Pour over coleslaw mixture.
(Courtesy of Marlene Hoover, Dawn Martin and Mrs. Ammon Zimmerman)
Ingredients: 1/2 c. vegetable oil 2/3 c. brown sugar 2 eggs 1/2 c. raisins, optional 3 c. oatmeal 2 tsp. baking powder 1 tsp. salt 1 c. milk Directions: Combine brown sugar, vegetable oil and eggs. Mix well, then add remaining ingredients. Pour into a 9x9 pan. Bake at 350 degrees for 25-30 minutes or until done. Can be mixed the night before. Can be eaten with ice cream. Note~ Can use 1/2 c. butter instead of vegetable oil if you want.
Ingredients: 2 c. frozen hash brown potatoes 1 c. fully cooked ham 1/2 c. onion 2 Tbsp. cooking oil 6 eggs Salt and pepper to taste 1 c. shredded cheddar cheese Directions: In a large skillet, saute potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl beat eggs, salt and pepper. Add to the skillet. Cook, stirring occasionally, until eggs are completely set. Remove from heat and gently stir in cheese.
Ingredients: 2 (6-8 oz. each) baking potatoes, such as Russet or Yukon Gold 2 Tbsp. butter 1/2 c. chopped onion 1/4 c. chopped celery 3 Tbsp. all-purpose flour 1/2 tsp. dried thyme, crushed 1/4 tsp. salt 1/8 tsp. ground black pepper 4 c. half-and-half, light cream or milk 1 1/4 c. (5 oz.) shredded American cheese 1 c. chicken broth 8 slices bacon, crisp-cooked, drained and crumbled 2 Tbsp. thinly sliced green onion 1/4 c. dairy sour cream Directions: Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40-60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5-6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese and the broth; stir until cheese melts. Slightly mash potatoes with the back of the spoon or a potato masher. For the topping, reserve 2 Tbsp. of the bacon. Stir in the remaining bacon and 1 Tbsp. of the green onion into the soup. Heat through. To serve, top each serving with reserved bacon, remaining 1/4 c. cheese, green onions and the sour cream.
Ingredients: 1 pkg. (18.25 oz.) devil's food cake mix 1 pkg. (4 serving) chocolate instant pudding mix 4 eggs 1/2 c. vegetable oil 1 3/4 c. cola, divided (can use cherry cola too) 1/2 c. (1 stick) butter 3 Tbsp. unsweetened cocoa 1 pkg. (16 oz.) confectioners' sugar, sifted 1 tsp. vanilla extract 1 c. chopped pecans, toasted Directions: Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. In a large bowl, beat cake and pudding mixes, the eggs and oil at low speed with an electric beater until blended. Gradually add 1 1/4 c. cola. Increase beater speed to medium, and beat 2 minutes; pour batter into prepared baking dish. Bake 30-35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. In a large saucepan, combine butter, cocoa and remaining 1/2 c. cola; cook over medium heat until butter melts, stirring constantly. Do not allow to boil. Remove from heat; stir in confectioners' sugar and vanilla then the pecans. Spread warm frosting over top of warm cake; cool completely on a wire rack. http://www.mrfood.com/Cakes/Chocolate-Cola-Cake
Ingredients: 1 1/4 c. (2 1/2 sticks) butter, softened 2 c. sugar 6 eggs 1/2 c. creamy peanut butter 2 c. all-purpose flour 1/4 c. chopped roasted peanuts Directions: Preheat oven to 350 degrees. Coat 2 loaf pans (9x5) with cooking spray. In a large bowl, combine butter and sugar; beat with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in peanut butter and flour. Spread equal amounts of the mixture into the prepared loaf pans; bake 20 minutes then remove loaves from oven and sprinkle with equal amounts of chopped peanuts. Return loaves to the oven and bake 30-35 minutes more, or until a wooden toothpick inserted in the center comes out clean. Remove loaves from pans and let cool completely before slicing. http://www.mrfood.com/Cakes/Peanut-Butter-Pound-Cake
Ingredients: 12 oz. (about 2 c.) all-purpose flour, plus 1/2 c. more for dusting 4 tsp. baking powder 1/4 tsp. baking soda 3/4 tsp. kosher salt 1 oz. (2 Tbsp.) unsalted butter, chilled 2 oz. (1/4 c.) vegetable shortening, chilled 1 c. low-fat buttermilk, chilled Directions: Heat oven to 400 degrees. Whisk together all the dry powdery stuff (except the flour for dusting) in a large mixing bowl. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all of the flour has been taken up. Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds or until the dough is soft and smooth. Press the dough into a 3/4 inch thick round. Using a 3 inch round cutter, cut out biscuits, being sure to push the cutter all the way through the dough to the work surface before twisting to "punch" out the biscuit. Make your cuts as close together as possible to limit waste. Place the biscuits on an aluminum sheet pan so that they barely touch. Reroll scraps and punch out as many biscuits as possible. Using your thumb to create a shallow dimple in the top center of each biscuit, and bake until the biscuits are tall and light gold on top, 15-20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before serving.
Ingredients: 48 Nilla wafers, divided 3/4 c. boiling water 1 pkg. (3 oz.) lemon flavor gelatin 1 c. ice cubes 1 pkg. (8 oz.) cream cheese, softened 1/4 c. sugar 2 tsp. lemon zest 1 tub (8 oz.) whipped topping, thawed, divided 1/3 c. raspberry preserves 1 1/2 c. fresh fruit Directions: Stand 16 wafers around edge of plastic wrap-lined 8 inch square pan. Add boiling water to gelatin mix; stir 2 minutes, until completely dissolved. Stir in ice until melted. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 c. whipped topping. Pour half of the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high for 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining whipped topping and fruit.
