Monster "Cake"

Again i do not own this recipie. This is courtesy of Kraft foods..



What You Need1 pkg. (2-layer size) yellow cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup butter, softened 1 tsp. vanilla 6 drops green food coloring 1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups) 1 tube (0.75 oz.) black decorating gel 8 OREO Cookies, finely crushed 3 JET-PUFFED Miniature Marshmallows, cut in half Black decorating gel Make It
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups. Cool completely.

BEAT cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended. Gradually add sugar, beating well after each addition.

ARRANGE cupcakes on platter or tray as shown in diagram to resemble a monter's head; spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.
Kraft Kitchens TipsSubstitutePrepare using your favorite flavor cake mix.How to Create Your Own Unique CakeLet your imagination run wild and create your own unique cake. Just assemble the cupcakes into a shape, such as a ghost, jack-o'-lantern or witch face, then frost and decorate. It's easy!

Ghouls-in-the-Graveyard recipe

I do not own this recipie.. This is courtesy of Kraft Foods. I am just a customer who finds and found this awesome recipie.

Ghouls-in-the-Graveyard recipe

Peaches and Cream Cheesecake

My friend Rosemary posted this on her facebook page. Thanks for sharing with everyone Rosemary.


Peaches and Cream Cheesecake


Preheat oven 350.



PEACH FILLING

10 oz. dry pack frozen peaches (unstweetened, not in syrup) thawed

1/2 cup apple cider or apple juice

1 Tbls. cornstarch

1 Tbls. sugar

1/8 teas. ground cinnamon

Drain the peaches on paper towels (important) and refrigerate 5 slices for decorating the cake. cute the remaining peaches into 1/2 inch pieces. Put the cide in a small saucepan. Add cornstarch, sugar and cinnamon and whisk until completely dissolved. While stirring constantly bring to a full boil over medium heat and cook for another 1 minute, until thickened. Remove from the heat and fold in the cut up peaches. Set aside to cool while you make the cake.

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Cheesecake

3 8oz packages REAL Cream Cheese (philly brand)

1 1/3 cup sugar

1/4 cup cornstarch

1 Tbls pure vanilla extract

2 extra-large eggs

2/3 cup heavy whipping cream

Put one package of cream cheese, 1/3 c of sugar and then the cornstarch in a large bowl. Beat with an electric mixer until creamy about 3 minutes. Beat the remaining cream cheese in one package at a time, scraping down the bowl after each one, increase the speed on the mixer, then add the vanilla. Beat in the eggs one at a time beating well after adding each one. Beat in the cream just until completely blended. BE CAREFUL NOT TO OVERMIX. Gently spoon the batter over the crust, then spoon the peach mixture on the top. Gently spread the peaches almost to the edge of the pan, covering the filling.

Now) place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes. Depending on your oven and location - Here at my house Utah I have to bake it about 90 minutes. (keep an eye on it). until its golden brown.

Remove form water bath and let cool for 2 hours. WALK AWAY AND LEAVE IT TO SET-DON'T MOVE IT.

Leave the cake in the pan cover loosely with plastic wrap and refrigerate until completely cold, perferably overnight or at least 4 hours.

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Crumb topping

3/4 c flour

1/3 c packed light brown sugar

1/2 teas. cinnamon

Grated rind of 1 large lemon (1 teas)


1/2 cup (1 stick cold unsalted butter cut into pieces)


Preheat oven 350

Generously butter jellyroll pan or baking pan.

Mix flour, brown sugar, cinnamon and lemon rind in medium bowl, work the butter in with your fingers until course crumbs form.

Spread out the crumbs in the pan, Bake until the topping is golden brown bubbly and slightly crunchy about 15 minutes tossing the misture with a spatula 2 or 3 times. Watch it carefully, It's ready when it turns light golden brown( don't let it brown too much). Let the mixture cool for 30 minutes then break it into fine crumbs. (If you have extra topping put it into freeze bag and freeze up to 1 month> It's great in Ice Cream.

TO DECORATE YOUR CHEESECAKE

Release and remove sides of the springform leaving the cake on the bottom of the pan. Place on serving plate. top the cake with the cinnamon crumbs and decorate the center with the peach slices. Refridgerate until ready to serve. You can freeze left over cake for up to 1 month. Enjoy!

Healthy Cooking Recipes - Topix

Healthy Cooking Recipes - Topix

Pumpkin Pasties...

Another FREE recipie i picked up at the Grocery store. Hope you all enjoy!!!



Pumpkin Pasties...

Makes about 3 dozen miniature pasties.


2 eggs, slightly beaten
3/4 cup sugar
1- 1 pound can pumpkin
(or 2 cups fresh, roasted in the oven then pressed
through a strainer to save your Pumpkin juice to drink!)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evap milk (1 can)
1/2 tsp allspice
9 oz pie crust pastry (enough for two single standard pie crusts).

Bake the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until table knife inserted in center comes out clean. Cool on wire rack.


Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half- circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is light golden -brown. Great served at room temperature, Then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside.

Licorice Wands

It's been a little while since i have blogged some fun recipies (Fall-ish recipies).

Every time i go to Smiths lately i always pick up some recipies. I think this Fall Smiths will put out new recipies for the customer's.

I am a few weeks behind... But, enough about my crazy life. I want to share this fun Halloween recipie


LICORICE WANDS:

Black Licorice sticks
White chocolate candy melts


Melt the white chocolate according to the instructions. Take a licorice stick and dip it into the white chocolate to make a wand handle.

Set the hollow licorice stick over a wooden skewer so the chocolate handle hardens straight at room temperature. These can be frozen, just thaw before serving.

ENJOY!!!

Slow Cooker Italian Smothered Steak

NOTE: I also do not own the graphic/images or recipie i am posting. This is courtesy of Bettycrocker.com -






Slow Cooker Italian Smothered Steak


Round steak turns out moist and tender when cooked in a tasty tomato sauce all day long! Tortellini is the finishing touch.
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2 pounds beef boneless round steak
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, sliced
1 jar (26 ounces) tomato pasta sauce (any variety)
1 package (9 ounces) refrigerated cheese-filled tortellini
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (about 1 cup)



Cut beef into 6 serving-size pieces; sprinkle with seasoned salt and pepper. Layer beef and onion in 3- to 4-quart slow cooker. Pour pasta sauce over top.
Cover and cook on Low heat setting 8 to 9 hours.
About 20 minutes before serving, stir in tortellini and zucchini. Increase heat setting to High. Cover and cook 15 to 20 minutes or until tortellini are tender.

Caramel S’more Cups

I found this on Bettycrocker.com- NOTE: I do not own this recipie and or any images. - I am simply just a customer. - This is courtesy of Bettycrocker.com


Caramel S’more Cups






Prep Time: 30 Minutes , Total Time: 1 hour and 30 minutes, Makes 2 dozen cookies


Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies – a delightful dessert!


1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips






Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup.
Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Tips
Need to make a sweet treat for a bake sale? These would be a hit! These cookies are heavenly warm, but are delicious when cooled too.
Nutrition Information:
Nutrition Information:

1 Serving (1 Cookie)Calories 170(Calories from Fat 70),Total Fat 8g(Saturated Fat 4g,Trans Fat 0g),Cholesterol 20mg;Sodium 125mg;Total Carbohydrate 25g(Dietary Fiber 0g,Sugars 16g),Protein 1g;Percent Daily Value*:Vitamin A 2%;Vitamin C 0%;Calcium 0%;Iron 2%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Slow-Cooker Lasagna recipe

Below is a link for a yummy slow cooker Lasagna recipie. **NOTE- I do not own this recipie or any and all images included with this recipie. ** This recipie is provided courtesy by Kraft and they are the ones that own it.



Slow-Cooker Lasagna recipe

Corn Bread

While shopping at Smith's the other day i found and picked up this recipie and wanted to share it and post it to my blog.


Corn Bread....


Ingredients:

* 1 1/4 cups flour
* 3/4 cup cornmeal
* 1/4 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup skim milk
* 1/4 cup vegtable oil
* 2 egg whites or 1 egg. Beaten


Directions:

Prep Time: 15 Mins
Total Time: 40 Mins


1. Preheat oven to 400 Degrees
2. Grease well 8 or 9 " pan
3. combine the flour, cornmeal, sugar, baking powder, and salt and mix well.
4. Stir in the milk, vegtable oil, and egg. Mix just until the dough is moistened.
5. Pour the batter into the pan
6. Bake 20-25 minutes, or until golden brown.


7. ENJOY!!!