Ingredients:
1 Red Velvet cake mix ( See below)
1 (8 oz.) pkg cream cheese, at room temp
1/2 cup butter, at room temp
1 egg, at room temp
1 1/2 tsp vanilla extract
Hershey's kisses- unwrapped
Ingredients:
Cream butter and cheese together. Add egg and extract. Gradually add cake mix (1/2 cup at a time), stopping to scrape down sides of the bowls. Batter will be thick.
Preheat oven to 350*F. Line cookie sheets with parchment paper.
Roll batter into 1-inch balls, roll balls in sanding sugar, place on prepared cookie sheets. About 12 cookies per sheet. Bake for 9-10 minutes.
While cookies bake, unwrap kisses. Let cookies cool for a minute on the sheet. Press a kiss in the center of the cookie and let cool another 2-3 minutes before moving to a cooling rack.
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Three ounce Cake Mix upsizer
source: Jill Cataldo
1 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Whisk all the dry ingredients together. Store in a air tight jar.
Whisk each time before using.
To increase a 15.25 ounce cake mix ( which this box was) add 3 ounces or 8 level tablespoons plus 1 level teaspoon of this up sizer to the cake mix.
This is one of my old recipes. I could tell by the size ( in ounces) of the cakemix . No source since it was a hand written.
Ingredients:
3 large eggs
1/4 cup milk
2 tablespoons butter, melted
3 tablespoons chopped parsley
2 tablespoons minced green onion
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
1/2 pound fresh cooked, flaked salmon or 1 can (6 1/2 ounces) salmon, drained, flaked
1 pie shell, baked, cooled (9 inch)
Directions:
Beat eggs in large bowl.
Add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well.
Fold in cheese and salmon; pour into cooled pie shell.
Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown.
Let stand for 10 minutes before serving.
Big Lots had these and wasn't sure if I should buy them. They were pricey but still was curious on how they tasted.
Used the recipe on the back of the package. Gabe had one when they came out of the oven and he said they were good.
Ingredients:
1/2 cup ( 1 stick) unsalted butter- room temp.
2/3 cup firmly packed brown sugar
1 1/4 cup sugar
2 eggs ( room temp)
1 teaspoon vanilla
2 1/4 all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
12 ounce package Baileys Irish Cream Baking Chips
Directions:
In a large mixing bowl or stand mixer, combine butter and the sugars and mix until thoroughly combined. You want the mixture to be light and fluffy.
Add eggs, one at a time and mix until completely incorporated.
Add vanilla
Add flour, baking soda,baking powder,salt. Mix until thoroughly combined. Stir in the Bailey Chips.
Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
Scoop out with a cookie scoop or balls about 2 tablespoons size.
Place on cookie sheet 2 inches apart.
Bake in preheated oven for 10-12 minutes .
Joe was Gabe's gas supplier at the gas station. I sent a tin of cheesecakes with the driver and hoped Joe would enjoy them.
He called Gabe as soon as the driver gave him the tin to tell him how much he loved them.
Every year Joe would make sure Gabe knew how much he loved the cheesecakes and wondered if I was going to make them again, which I certainly did.
Joe enjoyed cheesecakes for many years and it was a joy to make them for him.
Ingredients:
3 packages 8 ounce cream cheese
5 eggs ( room temp.)
1 cup sugar
1/4 tsp. vanilla
1 tsp. fresh lemon juice
Topping:
1 cup sour cream
1/2 cup sugar
1/4 teaspoon vanilla
Combine all ingredients. Set aside.
Directions:
Preheat oven to 300 degrees
In a stand mixer bowl add cream cheese
Add sugar and mix well.
Add one egg at a time, then the vanilla and lemon juice
Line muffin tins with Reynolds foil baking cups.
Fill cups 3/4 full.
Place in preheated oven and bake 30 to 45 minutes. The top of the mini cupcakes will start to turn a light brown and crack.
Once done, remove from oven and let cool slightly.
When the mini cheesecake cool they will have a slight indention. Add the topping to each mini cheesecake. I usually add about 1/2 to 1 tablespoon of the topping.
Once all the mini cheesecakes have the topping I place a cherry in the middle. It's an option and you can serve without the cherry.
Place the mini cheesecakes back in the oven for about 7-10 minutes for the topping to set.
Remove from oven and let cool.
Pit in a large container and refrigerate.
These are delicious and has been one of my most requested recipes to make.
Ingredients:
1/4 cup butter
1 onion (small, diced)
1 can condensed cream of mushroom soup
16 ounces sour cream
1/4 cup milk
30 ounces frozen hash browns (defrosted)
2 cups shredded sharp cheddar cheese
8 ounces ham (diced)
1 1/2 teaspoons ranch (mix, I use Hidden Valley Ranch)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 dash hot sauce
Directions:
Preheat oven to 350 degrees and lightly grease a 13 x 9-inch baking dish.
Melt butter in a skillet over medium heat. Add onion and cook until beginning to soften, about 3 to 4 minutes. Remove from heat.
In a large bowl, mix together all ingredients (including onions), except Corn Flakes and melted butter.
Transfer mixture to prepared baking dish.
Bake for 45 to 55 minutes.
I love subbing ingredients and collards make an excellent substitution for spinach.
The middle stem of the collard leaf is cut out. Good addition to my compost pile. Next step was to soak the leaves in the sink to remove any dirt. Placed the washed collards in large pot with a steamer basket. The collards are done when they are a dark green and wilted.
I know many people cook collard differently but this works for me and it has no salt or fat.
When the collards are done- drain. Once they are cool to the touch squeeze the excess water out of them.
Place the collards into a food processor and pulse.
Ingredients for the Hummus
3 cups cooked or canned chickpeas, drained, liquid reserved
1 or 2 garlic cloves
¼ cup olive oil, or to taste
¼ cup tahini, or to taste
3 tablespoons lemon juice, or to taste
Salt and pepper - to taste
Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Puree for 2 minutes. The mixture should be very smooth. You might need to add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup.
2. Add purée to a medium saucepan over medium heat, heat through while stirring constantly. Add the lemon juice
Collard Dip:
1/2 recipe for hummus (above)
2 cups collards( or spinach)
1 cup shredded cheese
Preheat oven to 375˚
Place spinach in the food processor and pulse a few times until spinach is shredded.
Next, make hummus according to directions.
Combine hummus, half of cheese, and spinach is a small casserole dish. Sprinkle with cheese
Bake for 20-25 minutes. Cheese should be melted and hummus hot.
