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 pkg. (4 oz.) Baker's unsweetened chocolate 1 1/2 c. sugar 1/2 c. mashed fully ripe avocados 1/4 c. unsweetened applesauce 1 whole egg 2 egg whites 1 tsp. vanilla 1 c. flour Directions: Heat oven to 350 degrees. Line a 9x13 baking pan with aluminum foil with ends of foil extending over sides; spray with cooking spray. Microwave chocolate in a large microwaveable bowl on high for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, avocados and applesauce; mix well. Blend is eggs and vanilla. Add flour; mix well. Pour into prepared pan. Bake 25-27 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Ingredients: 1 box yellow cake mix (regular size) 1 large egg 1/2 c. 2% milk 1/3 c. canola oil 1 c. white baking chips 1/3 c. jimmies Directions: Preheat oven to 350 degrees. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and jimmies. Spread into a greased 15x10 baking pan. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Freeze option: freeze bars in freezer containers. To use, thaw in covered containers before serving.
Ingredients: 2 c shredded zucchini (do not pack) 1/2 c. buttermilk 1 Tbsp. grated lemon peel 3 Tbsp. lemon juice 1 c. butter, softened 2 1/2 c. sugar 2 large eggs 3 1/4 c. plus 2 Tbsp. all-purpose flour, divided 1 tsp. baking soda 1/2 tsp. salt 2 c. fresh or frozen blueberries GLAZE: 2 c. confectioners' sugar 1/4 c. buttermilk 1 Tbsp. grated lemon peel 2 tsp. lemon juice 1/8 tsp. salt Directions: Preheat oven to 350 degrees. Grease a 15x10 baking pan. In a small bowl, combine zucchini, buttermilk, lemon peel and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time In another bowl, whisk 3 1/4 c. flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely on a wire rack. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set. Note~ If using frozen blueberries, use without thawing to avoid discoloring the batter.
Ingredients: 6 yellow cupcakes (unfrosted) 2 pkgs. (8 oz. each) cream cheese, softened 1 Tbsp. butter, softened 1/2 c. sugar 1 tsp. vanilla 1 tub (8 oz.) frozen whipped topping, thawed 1/2 c. multi-colored sprinkles, divided
Directions: Line a 9 inch square pan with foil, with ends of foil extending over the sides. Crumble cupcakes finely into the prepared pan. Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
Beat cream cheese and butter in a medium bowl with a mixer until creamy. Add sugar and vanilla; mix well. Gently stir in whipped topping and 6 Tbsp. sprinkles; spread over crust. Top with remaining sprinkles.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into bars.
Ingredients: 2 c. vanilla wafer crumbs 3 Tbsp. butter, melted 4 pkg. (8 oz. each) cream cheese, softened 1 3/4 c. sugar, divided 3 Tbsp. flour 1 Tbsp. lemon zest 1/3 c. lemon juice, divided 1/2 tsp. vanilla 4 eggs, 1 separated 2 Tbsp. cornstarch 1/2 c. water Directions: Heat oven to 325 degrees and line a 9x13 baking dish with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake for 10 minutes. Beat cream cheese, 1 c. sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with a mixer until blended. Add 1 egg white and remaining 3 whole eggs, beating after each just until blended (reserve yolk for later use). Pour batter over crust. Bake for 40 minutes or until center is almost set. Cool for 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in a saucepan; gradually stir in water and remaining lemon juice. Bring just to a boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 minute or until thickened. Cool. Spoon glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
Ingredients: 2 tsp. butter, softened 4 c. pretzel sticks 2 1/2 c. pecan halves, toasted 2 1/4 c. packed brown sugar 1 c. butter, cubed 1 c. corn syrup 1 can (14 oz.) sweetened condensed milk 1/8 tsp. salt 1 tsp. vanilla extract 1 pkg. (11 1/2 oz.) milk chocolate chips 1 Tbsp. plus 1 tsp. shortening, divided 1/3 c. white baking chips
Directions: Line a 9x13 baking pan with foil; grease foil with butter. Spread pretzels and pecans on the bottom of the prepared pan.
In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240 degrees (soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
In a microwave, melt chocolate chips and 1 Tbsp. shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into 72 bite-size pieces.
Ingredients: 2 c. peanut butter 1 c. honey 3 c. old fashioned oats 1 tsp. vanilla Chocolate chips Directions: In a medium saucepan, mix peanut butter and honey over medium heat until melted (stir constantly). Stir in vanilla. Remove from heat. While hot, mix in oatmeal until all ingredients are combined. Pour into well greased 8x8 baking dish and distribute evenly. Sprinkle chocolate chips on top. Place in the refrigerator until it firms up. Slice.
Ingredients: 1 c. all-purpose flour 1/4 c. unsweetened cocoa powder 1/2 tsp. kosher salt 3 1/2 oz. semi-sweet chocolate 8 Tbsp. butter 1/2 c. stout (or any dark beer) or cold coffee 4 eggs, room temperature 1 c. white sugar 1 c. brown sugar, packed 2 tsp. vanilla extract 1 c. semi-sweet chocolate chips Directions: Preheat oven to 350 degrees. Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into the bowl of chocolate, scraping the pan to get the brown bits (this prevents it from overcooking), then add the beer. Beat together the eggs and sugar until thick and shiny (2 minutes). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9x13 pan. Bake for 40-45 minutes.
Ingredients: 1/2 c. butter, softened 1 c. sugar 2 eggs 1 tsp. baking powder 1/4 tsp. salt 1 1/2 c. all-purpose flour 3/4 c. milk 1 tsp. vanilla extract 1 pint strawberries CREAM LAYER: 8 oz. cream cheese 1/4-1/2 c. powdered sugar 8 oz. frozen whipped topping, thawed
Directions: In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
Pour batter evenly into greased and floured 9x13 baking dish.
Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean. Be sure not to overbake. Cake should be flat and light in color. Set aside and let cool completely.
Dice up strawberries and set aside.
In a large bowl, cream together the cream cheese, powdered sugar and whipped topping.
Evenly spread cream cheese mixture over top of cooled cake. Top with diced strawberries. Refrigerate for 3 hours.
Ingredients: 25 peanut butter sandwich cookies, divided 1/4 c. butter or margarine, melted 1 pkg. (8 oz.) cream cheese, softened 1/2 c. creamy peanut butter 1 c. cold milk 1 pkg. (3.4 oz.) vanilla flavor instant pudding 2 1/2 c. thawed whipped topping, divided 3 oz. Baker's semi-sweet chocolate Directions: Line a 9 inch square pan with aluminum foil, with ends of foil extending over the sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan. Beat cream cheese and peanut butter in a medium bowl with a whisk until blended. Add milk and dry pudding mix; beat for 2 minutes. Stir in 1 c. whipped topping; spoon over crust. Refrigerate until ready to use. Microwave remaining whipped topping and chocolate in a microwaveable bowl on high for 1 1/2 -2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting.
Ingredients: 1 pkg. (18-20 oz.) brownie mix (9x13 inch pan size) 2 pkgs. (3.4 oz. each) vanilla instant pudding mix 2 c. cold milk 3/4 c. creamy peanut butter, divided 2 c. thawed whipped topping Directions: Heat oven to 350 degrees. Prepare brownie batter as directed on package; pour into 9x13 baking dish sprayed with cooking spray. Bake 40 minutes or until toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely. Make 36 holes in top of brownie, leaving a thin layer of brownie on the bottom of each hole. Reserve removed pieces for later use. Beat pudding mixes and milk in a medium bowl with a whisk for 2 minutes. Add 2/3 c. peanut butter; mix well. Stir in whipped topping. Spread over brownie; top with reserved brownie pieces. Microwave remaining peanut butter in microwaveable bowl on high for 30 seconds; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.
Ingredients: 1 c. dried cherries, chopped 1/2 c. Cabernet Sauvignon wine 3/4 c. butter, cut up 4 oz. unsweetened chocolate, chopped 2 c. sugar 3 eggs 1 tsp. vanilla 1 c. all-purpose flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 recipe Red Wine Ganache (see below) Directions: In a small saucepan combine cherries and wine. Bring just to boiling; remove from heat. Set aside. Preheat oven to 350 degrees. Line a 13x9 baking pan with foil, extending the foil over the edges of the pan. Grease and flour foil; set pan aside. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Stir in vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt; stir in chocolate mixture until combined. Stir in undrained cherries. Spread the batter evenly in the prepared pan. Bake about 30 minutes or until sides begin to pull away from the pan. Cool in pan on a wire rack. Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand about 2 hours or until set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars. Store in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Red Wine Ganache: 6 oz. semisweet chocolate, chopped 3 Tbsp. butter, cut up 3 Tbsp. red wine Directions: In a heavy small saucepan combine chocolate, butter and red wine. Heat and stir over low heat until melted and smooth.
(Courtesy of Paula Deen) Ingredients: 2/3 c. butter 3 squares (3 oz.) unsweetened chocolate 1 1/2 c. all-purpose flour, sifted 1/2 tsp. baking powder 1/2 tsp. salt 3 large eggs 2 c. sugar 1/2 c. plus 1 Tbsp. Kahlua 3/4 c. chopped walnuts or pecans Directions: Preheat oven to 350 degrees. Grease a 9x9 baking pan. Melt the butter and chocolate in the top of a double boiler over boiling water. Let cool slightly. Sift together the flour, baking powder and salt; set aside. Beat the eggs with the sugar until light. Stir in the chocolate mixture and 1/2 c. of the Kahlua, then add the flour mixture and blend. Stir in the nuts. Turn the batter into the prepared pan and bake for 30 minutes. When the brownies have cooled, brush the top with the remaining 1 Tbsp. Kahlua.
(Courtesy of The Beverly Lewis Amish Heritage Cookbook)
Ingredients: 6 eggs 2 1/2 c. sugar 2 c. oil 4 c. grated carrots 1 c. coconut 1 c. raisins 1 c. chopped nuts 2 c. grated apples 4 tsp. baking soda 1 tsp. salt 4 tsp. cinnamon 4 c. flour Directions: Stir all ingredients together. Make as many muffins as desired. Bake at 375 degrees for 20 minutes. Extra batter can keep in the refrigerator for up to 4 weeks.
(Courtesy of Food Writers Favorites) Ingredients: 1 pkg. (18 1/2 oz.) German chocolate cake mix 1 c. chopped pecans 1/3 c. plus 1/2 c. evaporated milk, divided 3/4 c. butter, melted 60 vanilla caramels, unwrapped (one 14 oz. package) 1 c. semisweet chocolate morsels Directions: In a large mixing bowl, combine dry cake mix, pecans, 1/3 c. evaporated milk and melted butter. Press half of the batter into the bottom of a 9x13 glass baking dish. Bake in a preheated 350 degrees oven for 8 minutes. In the top of a double boiler over simmering water, melt caramels with remaining 1/2 c. evaporated milk. When caramel mixture is well-mixed, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350 degrees oven and bake 18 minutes. Let cool before cutting into squares.
(Courtesy of Food Editor's Favorites) Ingredients: 2 c. light brown sugar 1 c. margarine or solid shortening 4 eggs 1 tsp. vanilla extract 1/2 tsp. orange extract (optional) 2 scant c. all-purpose flour 1-2 c. semi-sweet chocolate pieces Directions: Preheat oven to 350 degrees. Cream sugar and margarine, then add eggs, one at a time, beating well after each addition. Add vanilla and orange extracts (if desired). Add flour and mix well. Stir in chocolate pieces (exact amount of chocolate depends on chocolate flavor desired). Pour batter into a greased 9x13 baking pan. Bake in oven 35-45 minutes, or until done. Cool before cutting.
(Courtesy of Rochester Coronary Club) Ingredients: 1 c. (about 2 bananas) mashed bananas 3/4 c. granulated sugar 1/2 c. skim milk with 1 tsp. vinegar 1/3 c. corn oil 1/3 c. cocoa 2 egg whites 1 tsp. vanilla extract 1 1/2 c. all-purpose flour 1/2 tsp. baking soda Directions: Heat oven to 350 degrees. Grease and flour a 9 inch square pan. In a large bowl, with an electric mixer at medium speed, beat bananas, sugar, milk, oil, cocoa, egg whites and vanilla until well-blended. In a small bowl, combine flour and baking soda. With mixer at low speed, beat flour mixture into cocoa mixture until just blended. Add some nuts if you would like. Pour batter into prepared pan. Bake 25-30 minutes or until wooden toothpick inserted in the center comes out clean. Cool in the pan.
Ingredients: 1 1/3 c. flour 2/3 c. brown sugar 2 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 c. butter or margarine 2 egg yolks 1 tsp. vanilla extract 3 c. mini marshmallows TOPPING: 2/3 c. light corn syrup 2/3 c. butter or margarine 1 pkg. (10 oz.) peanut butter chips 2 tsp. vanilla extract 2 c. crisp rice cereal 2 c. salted peanuts Directions: Mix flour, brown sugar, cornstarch, salt, baking powder and baking soda in a large bowl. Cut in butter using a pastry blender or 2 knives. Add egg yolks and 1 tsp. vanilla. Mixture will be crumbly. Press into an ungreased 9x13 pan. Bake in a preheated 350 degrees for 12-15 minutes. Remove from oven and sprinkle with marshmallows; return to oven for 3-5 minutes, until marshmallows are puffy. Cool completely for 30 minutes. To make topping: heat corn syrup, butter and peanut butter chips in a saucepan over low heat until smooth. Remove from heat. Add vanilla, cereal and peanuts. Spread over baked crust; chill 1 hour or until firm before cutting into bars.
Ingredients: 1 pkg. (16 1/2 oz.) refrigerated peanut butter cookie dough 3/4 c. rolled oats 1 c. M&Ms 1/2 c. semisweet chocolate pieces 1/2 c. chopped peanuts, optional Directions: Preheat oven to 350 degrees. Line a 9x9 baking pan with foil, extending foil over the edges of the pan. Lightly grease foil; set aside. Break cookie dough into a large bowl. Stir in oats until combined. Stir in M&Ms, semisweet chocolate pieces and, if desired, nuts. Pat mixture into prepared pan. Bake in the preheated oven for 20 minutes or until light brown. Cool in pan on a wire rack. Use the foil to lift uncut bars out of pan. Cut into bars.
Ingredients: 1 pkg. German chocolate cake mix (regular size) 1/3 c. canola oil 1 large egg FILLING: 1 pkg. (8 oz.) reduced-fat cream cheese 1/3 c. sugar 1 large egg 1 c. miniature semisweet chocolate chips Directions: In a large bowl, combine the cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 9x13 baking pan coated with cooking spray. Bake at 350 degrees for 10-12 minutes or until set. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture. Bake 18-20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator.
