Any delish home recipes?!
Does anyone have a really good home recipe for desserts/snacks that dont take long to make!? Share them!? ThanksWww@FoodAQ@Com
Answers:
Cheese Crisps
? cup butter, softened
? pound Cheddar cheese, grated
? teaspoon salt
1 pinch ground cayenne pepper
1 ? cups all purpose white flour
30 pecan halves
Blend butter, cheese, salt and cayenne pepper together!. Stir in flour and mix well!. Shape into 3 rolls about 1 1/2" in diameter!. Wrap each roll in plastic wrap and refrigerate one hour or until firm!.
Preheat oven to 375 degrees!. Line baking sheet with wax paper!. Cut each roll into 10 equal portions!. Place on wax paper, press pecan half into top of each crisp!.
Bake for 12 minutes or until set!. Remove to cooling rack!. Let cool completely before storing in airtight container!.
Fruit Nut Muffins
1 cup chopped dates
? cup raisins
? cup chopped prunes
1 cup water
? cup butter, cubed
? teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup all purpose white flour
1 teaspoon baking soda
? teaspoon baking powder
? cup chopped nuts
Preheat oven to 350 degrees!. Line muffin pan with paper cups, spray with non stick spray!.
In saucepan over medium high heat, combine dates, raisins, prunes and water!. Boil for 5 minutes, then stir in butter and salt!. Remove from heat and let cool!.
When fruit mixture is cool, transfer to large mixing bowl!. Beat in eggs and vanilla!. In small mixing bowl, stir together flour, baking soda and baking powder, then blend into fruit mixture!. Fold in nuts!. Spoon into muffin cups, distribute evenly!.
Bake for 15 - 20 minutes or until toothpick inserted into center comes out clean!. Let cool 5 minutes before serving!.Www@FoodAQ@Com
? cup butter, softened
? pound Cheddar cheese, grated
? teaspoon salt
1 pinch ground cayenne pepper
1 ? cups all purpose white flour
30 pecan halves
Blend butter, cheese, salt and cayenne pepper together!. Stir in flour and mix well!. Shape into 3 rolls about 1 1/2" in diameter!. Wrap each roll in plastic wrap and refrigerate one hour or until firm!.
Preheat oven to 375 degrees!. Line baking sheet with wax paper!. Cut each roll into 10 equal portions!. Place on wax paper, press pecan half into top of each crisp!.
Bake for 12 minutes or until set!. Remove to cooling rack!. Let cool completely before storing in airtight container!.
Fruit Nut Muffins
1 cup chopped dates
? cup raisins
? cup chopped prunes
1 cup water
? cup butter, cubed
? teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup all purpose white flour
1 teaspoon baking soda
? teaspoon baking powder
? cup chopped nuts
Preheat oven to 350 degrees!. Line muffin pan with paper cups, spray with non stick spray!.
In saucepan over medium high heat, combine dates, raisins, prunes and water!. Boil for 5 minutes, then stir in butter and salt!. Remove from heat and let cool!.
When fruit mixture is cool, transfer to large mixing bowl!. Beat in eggs and vanilla!. In small mixing bowl, stir together flour, baking soda and baking powder, then blend into fruit mixture!. Fold in nuts!. Spoon into muffin cups, distribute evenly!.
Bake for 15 - 20 minutes or until toothpick inserted into center comes out clean!. Let cool 5 minutes before serving!.Www@FoodAQ@Com
Gooey Butter Cake with variations
Cake:
1 package yellow cake mix, (18 1/4-ounce)
1 egg
8 tablespoons butter, melted
Filling:
1 package cream cheese, (8-ounce) softened
1 can pumpkin, (15-ounce)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 box powdered sugar, (16-ounce)
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F!.
To make the cake: Combine all of the ingredients and mix well with an
electric mixer!. Pat the mixture into the bottom of a lightly greased 13 by
9-inch baking pan!. Prepare filling!.
To make the filling: In a large bowl, beat the cream cheese and pumpkin
until smooth!. Add the eggs, vanilla, and butter, and beat together!. Next,
add the powdered sugar, cinnamon, nutmeg, and mix well!. Spread pumpkin
mixture over cake batter and bake for 40 to 50 minutes!. Make sure not to
overbake as the center should be a little gooey!.
Serve with fresh whipped cream!.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a
drained 20-ounce can of crushed pineapple to the cream cheese filling!.
Proceed as directed above!.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating
in 2 ripe bananas instead of the pumpkin!. Proceed as directed above!.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix!. Add 1 cup creamy
peanut butter to the cream cheese filling instead of the
Categories:
Cakes
Source: Paula Deen!?!?
--
Servings/Yield
Butterscotch Brownies
? cup butter
1 cup light brown sugar, packed
1 egg
? cup flour
1 teaspoon baking powder
? teaspoon salt
? teaspoon vanilla
? cup walnuts, coarsely chopped
Preheat oven to 350 degrees F!. Spray an 8 x 8-inch baking pan with nonstick cooking spray!.
Melt butter over low heat!. Remove from heat; stir in sugar until blended; cool!. Stir in egg!.
Stir together flour, baking powder and salt!. Blend into egg mixture!.
Mix in vanilla and nuts!.
Spread into prepared baking pan!.
Bake 25 minutes!. Cut into bars while warm!. Makes about 18 bars
Source
--
Servings/Yield
9 servings
18
8 servings
Www@FoodAQ@Com
Cake:
1 package yellow cake mix, (18 1/4-ounce)
1 egg
8 tablespoons butter, melted
Filling:
1 package cream cheese, (8-ounce) softened
1 can pumpkin, (15-ounce)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 box powdered sugar, (16-ounce)
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F!.
To make the cake: Combine all of the ingredients and mix well with an
electric mixer!. Pat the mixture into the bottom of a lightly greased 13 by
9-inch baking pan!. Prepare filling!.
To make the filling: In a large bowl, beat the cream cheese and pumpkin
until smooth!. Add the eggs, vanilla, and butter, and beat together!. Next,
add the powdered sugar, cinnamon, nutmeg, and mix well!. Spread pumpkin
mixture over cake batter and bake for 40 to 50 minutes!. Make sure not to
overbake as the center should be a little gooey!.
Serve with fresh whipped cream!.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a
drained 20-ounce can of crushed pineapple to the cream cheese filling!.
Proceed as directed above!.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating
in 2 ripe bananas instead of the pumpkin!. Proceed as directed above!.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix!. Add 1 cup creamy
peanut butter to the cream cheese filling instead of the
Categories:
Cakes
Source: Paula Deen!?!?
--
Servings/Yield
Butterscotch Brownies
? cup butter
1 cup light brown sugar, packed
1 egg
? cup flour
1 teaspoon baking powder
? teaspoon salt
? teaspoon vanilla
? cup walnuts, coarsely chopped
Preheat oven to 350 degrees F!. Spray an 8 x 8-inch baking pan with nonstick cooking spray!.
Melt butter over low heat!. Remove from heat; stir in sugar until blended; cool!. Stir in egg!.
Stir together flour, baking powder and salt!. Blend into egg mixture!.
Mix in vanilla and nuts!.
Spread into prepared baking pan!.
Bake 25 minutes!. Cut into bars while warm!. Makes about 18 bars
Source
--
Servings/Yield
9 servings
18
8 servings
Www@FoodAQ@Com
Molten Chocolate Surprise
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Cookies
1/2 cup thawed COOL WHIP Whipped Topping Make It
HEAT oven to 425°F!. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min!. or until butter is melted!. Stir with whisk until chocolate is completely melted!. Beat whole eggs, yolks, sugar and flour with whisk until blended!. Gradually beat into chocolate mixture!.
LINE 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray!. Place 1 cookie, upside-down, on bottom of each cup; cover with batter!.
BAKE 8 min!. or until cakes are firm around edges but still soft in centers!. Let stand 1 min!. Carefully remove cakes from pan!. Invert into dessert dishes; remove paper liners!. Serve with whipped topping!.
Www@FoodAQ@Com
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Cookies
1/2 cup thawed COOL WHIP Whipped Topping Make It
HEAT oven to 425°F!. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min!. or until butter is melted!. Stir with whisk until chocolate is completely melted!. Beat whole eggs, yolks, sugar and flour with whisk until blended!. Gradually beat into chocolate mixture!.
LINE 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray!. Place 1 cookie, upside-down, on bottom of each cup; cover with batter!.
BAKE 8 min!. or until cakes are firm around edges but still soft in centers!. Let stand 1 min!. Carefully remove cakes from pan!. Invert into dessert dishes; remove paper liners!. Serve with whipped topping!.
Www@FoodAQ@Com
My personal favorite is what my mom called "dump cake"!. You take a 9x13 pan and put any canned fruit or pie filling in it!. Then you take a dry cake mix (usually yellow) and sprinkle it over the fruit!. Then take a stick of butter or margarine and put pats randomly on top of the cake mix!. Then bake at 350 degrees until the butter melts and the top turns brown!.Www@FoodAQ@Com