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2012-Recipes

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2012-Recipes - Page Text Content

S: Food Made with Love Volume 2

FC: Food Made with Love

1: Table of Contents Buffalo Chicken Dip Carmen's Meatballs Hot Taco Dip Cold Taco Dip Taco Ring Sherry's Velveeta Lasagna Derek Mase's Chicken Pot Pie Taco Salad Queso Dip Broccoli Salad Taco Salad Nana's Peanut Butter Candy Monkey Munch Coconut Toffee Brownies Christmas Morning Sticky Buns Chocolate Trifle | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 | Page

2: Buffalo Chicken Dip 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot®) 1 1/2 cups shredded Cheddar cheese 1 bag of tortilla chips Directions Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with tortilla chips. | 1

3: Carmen's Meatballs 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce 1 12-ounce bottle Heinz® Chili Sauce 1 2-pound bag frozen, pre-cooked, cocktail-size meatballs Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH. | 2

4: Hot Taco Dip 8 oz cream cheese package I large Chili (from Wendy's or Hormel Chili with beans) Diced Tomato Diced Pepper Diced Onion Shredded Cheese: suggested Monterrey Jack and Cheddar or Fiesta Blend In a pie pan: 1.) Make bottom layer cream cheese spread out 2.) 2nd layer is a large chili from Wendy's poured over cream cheese 3.) 3rd layer is your choice: diced tomatoes, bell peppers and onions over chili, 4.) 4th layer is shredded cheese Back for 20 minutes at 350 degrees Super easy, enjoy! | 3

5: Cold Taco Dip 8 oz cream cheese package Taco seasoning Salsa Shredded Lettuce Diced Tomato Diced Pepper Diced Onion Olives (vegetable selection is to taste) Shredded Cheese: Fiesta Blend In a pie pan: 1.) Bottom layer cream cheese mixed with taco seasoning 2.) Salsa over cream cheese 3.) 3rd layer is your choice: diced tomatoes, bell peppers, onions, and shredded lettuce over salsa. 4.) 4th layer is shredded cheese Chill until ready to serve | 4

6: Hash Brown Casserole -1 (2 pound) package frozen hash brown potatoes, thawed - 1/2 cup melted butter - 1 (10.75 oz) can condensed cream of chicken soup - 1 (8 oz) container sour cream - 1/2 cup chopped onions - 2 cups shredded Cheddar cheese - 1 teaspoon salt - 1/4 teaspoon ground black pepper - 2 cups crushed cornflakes cereal - 1/4 cup melted butter 1.) Preheat oven to 350 degrees 2.) In large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. 3.) In a medium saucepan over medium heat, sauté cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. 4.) Bake covered in preheated oven for 40 minutes. Tip: Aluminum foil can be used to keep moist, cook it evenly, and make clean-up easier. Super easy, enjoy! | 3

7: Cold Taco Dip 8 oz cream cheese package Taco seasoning Salsa Shredded Lettuce Diced Tomato Diced Pepper Diced Onion Olives (vegetable selection is to taste) Shredded Cheese: Fiesta Blend In a pie pan: 1.) Bottom layer cream cheese mixed with taco seasoning 2.) Salsa over cream cheese 3.) 3rd layer is your choice: diced tomatoes, bell peppers, onions, and shredded lettuce over salsa. 4.) 4th layer is shredded cheese Chill until ready to serve | 4

8: Bruschetta al Pomodoro 2 lbs Roma (plum) tomatoes, diced 4 garlic cloves, chopped 2 garlic cloves, cut in half Black pepper to taste Salt to taste 20 medium fresh basil leaves, chopped cup extra virgin olive oil 16 slices crusty Italian bread Extra virgin olive oil (to drizzle) COMBINE diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil. DRIZZLE both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides. RUB grilled bread with cut half of garlic clove to infuse with flavor. Top each slice with tomato mixture. GARNISH with remaining chopped basil and serve immediately.. | 1

9: Caprese Flatbread 1 8 Roma or plum tomatoes, diced 1 garlic clove 3 garlic cloves, chopped 1 1/2 cup mayonnaise 1 tsp salt 1 tsp garlic powder 1/2 tsp black pepper 4 cups shredded mozzarella cheese 20 medium fresh basil leaves, stemmed and chopped (about cup) 1/2 cup Parmesan cheese, grated 14 Tbsp extra virgin olive oil, divided 11 oz container of refrigerated thin crust pizza dough PREHEAT oven to 350F. DICE tomatoes into small pieces. Transfer to a mixing bowl. ADD chopped garlic, salt, pepper, of chopped basil (about cup), and 4 Tbsp olive oil. SET aside and allow mixture to marinate for 10 minutes. FLATTEN pizza dough into rectangle pan as indicated on package, reaching to pan edges. DRIZZLE dough with olive oil and brush it over dough. BAKE dough at 350F for 10 minutes on center rack. REMOVE from oven and allow to cool slightly, about 2 minutes. CUT garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor. ALLOW bread to cool completely, about 10 more minutes. INCREASE oven temperature to 450F. COMBINE mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface. TOP with shredded mozzarella to evenly cover surface. DRAIN tomato mixture and spread evenly over the bread. SPRINKLE with grated Parmesan cheese. RETURN flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. GARNISH with remaining chopped basil and serve. | 2

10: Katie Methe's Spinach & Artichoke Dip 2 cups parmesan cheese 1 (10 ounce) box frozen chopped spinach, thawed 1 (14 ounce) can artichoke hearts, drained and chopped 2/3 cup sour cream 1 cup cream cheese 1/3 cup mayonnaise 2 teaspoons garlic, minced * Preheat oven to 375F. * Mix together Parmesan cheese, spinach, and artichoke hearts. * Combine remaining ingredients and mix with spinach mixture. * Bake for 20-30 minutes. * Serve with crackers or toasted bread.

11: Olive Garden's Spinach & Artichoke Dip 1 14-oz can artichoke hearts, drained and sliced 1 lb cream cheese, room temperature 8 oz mascarpone cheese, room temperature 2 Tbsp all-purpose flour, sifted 1 cup Parmesan cheese, grated 1/4 tsp fresh thyme leaves 1/4 tsp crushed red pepper 1 Tbsp fresh flat leaf parsley, chopped 1 garlic clove, minced 5 green onions, chopped Salt to taste Ground black pepper to taste 1 6-oz pack fresh spinach, chopped 8 slices crusty Italian bread Extra virgin olive oil (to drizzle) Preheat oven to 325F. PREPARATION WITH FRESH ARTICHOKES BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke. FOLLOW Dip Preparation steps below using fresh artichokes. DIP PREPARATION MIX all ingredients in a large bowl, except bread and extra virgin olive oil. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325F for about 25 minutes or until bubbling and center is hot. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread. | 2

12: Taco Ring 1 lb ground beef 1 pkg taco seasoning mix 1 cup (4 oz) cheddar cheese 2 Tbsp water 2 8 oz refrigerated crescent rolls ______________________________ Garnish: green bell pepper. salsa, lettuce, tomato, Chopped onion, pitted ripe olives sour cream Preheat oven to 375 Brown ground beef and drain grease. Stir in taco seasoning, water and cheese. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center. Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end. Bake 20 to 25 minutes or until golden brown. You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc. | 5

13: Sherry'sVelveeta Lasagna 16 ounces oven-ready no-boil lasagna noodles 1 (28 ounce) jar favorite spaghetti sauce 1 lb brick Velveeta cheese, cut into 1-inch cubes 2 lbs ground beef 1 Preheat oven to 350F 2 Spray a 13x9-inch baking pan with nonstick cooking spray. 3 In a skillet, brown ground meat; drain. 4 Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3 of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaining 1/3 of sauce and Velveeta. Cover and bake at 350F for 45 minutes. | 6

14: Derek Mase's Chicken Pot Pie 1 can 12.5 oz. White Premium Chunk Chicken Breast in Water, drained 1 pkg. (16 oz.) frozen mixed vegetables thawed, drained OR 1 can of mixed vegetables (carrots, corn, green beans, peas), 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup 1 box pie crust Make It HEAT oven to 350F. UNROLL one dough; place on bottom of a 13x9-inch baking dish. COMBINE first 4 ingredients in dough UNROLL second dough; place over chicken mixture. BAKE 30 to 45 min. or until crust is golden brown. | 7

15: RoTel Famous Queso Ingredients 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 pkg (16 oz each) Velveeta® Pasteurized Prepared Cheese Product, cut into cubes Directions Combine undrained tomatoes and cheese in medium saucepan. Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently. Serve warm as a dip with tortilla chips or crackers. Total Time: 10 minutes Servings: Makes 2-1/2 cups or 20 servings (2 tablespoons each) | 8

16: Broccoli Salad 1 head broccoli 6 to 8 slices cooked bacon, crumbled 1/2 cup chopped red onion 1/2 cup raisins, optional 8 ounces sharp Cheddar, cut into very small chunks 1 cup mayonnaise 2 tablespoons white vinegar 1/4 cup sugar 1/2 cup halved cherry tomatoes Salt and freshly ground black pepper Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Prep time: 15min Yields: 6-8 servings | 9

17: Sherry's Taco Salad 1 head lettuce, washed & drained well 1 (8 ounce) container grape tomatoes 1 (12 ounce) bag of tortilla chips 2 cups grated sharp cheddar cheese 1 (8 ounce) bottle fat-free Catalina dressing 1/2 lb ground beef sour cream (optional) 1.) Brown ground beef and drain. Add Catalina and allow sauce to thicken. Allow to cool slightly or put in refrigerator if you don't want to use the salad right away. 2.) EAR lettuce into bite size pieces, but into bowl. Cut tomatoes in half, and spread out on top of lettuce. Put cheese on top of tomatoes. Cover and chill until ready to serve. Just before serving, add chips and meat (if refrigerated, use microwave to take chill off of meat). Toss well! 3.) Don't skimp on the cheese or cheese the more the better! | 10

18: Monkey Munch 9 cups Che cereal (any variety) 1 cup semi sweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar 1. Put chex in a large bowl and put aside. 2. Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl. 3. Stir the ingredients together. 4. Microwave the mixture uncovered for a minute on "high." Stir the mix again and continue to zap in thirty second intervals until it mixes smoothly. 5. Add vanilla and stir. 6. Pour over the cereal while stirring. 7. Put combination into a 2-gallon, Ziploc freezer bag. 8. Add powdered sugar, seal the bag and shake until distributed. 9. Spread Monkey Munch out on wax paper to cool and dry. 10. Keep refrigerated in an airtight container for storage. | 1

19: Coconut Toffee Brownies 1 Box Brownie Mix 3 Almond Toffee Symphany Bars Coconut Directions: 1. Make Brownie mix as directed. Oil the bottom and sides of a 13 x 9 baking pan. 2. Divide the the brownie ix in half. 3. Spread 1 1/2 of mix on the bottom of the baking pan. 4. Sprinkle two handfuls of coconut and place the three chocolate bars on top of coconut. 5. Spread remaining brownie mix over chocolate bars. 6. Spread more coconut on top and bake according to brownie directions (350 degrees for 28 minutes) | 1

20: Home Made Dough 1 medium onion, chopped 1 garlic clove, minced 2 tablespoons vegetable oil 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground black pepper pinch of cayenne (optional) 1 cake tofu (3/4 pound), cut into 1/2 inch cubes 2 cups undrained cooked chick peas (16 ounce can) 2 tomatoes, chopped (about 1 1/2 cups) pinch of salt (or more to taste) Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally. Stir in the cumin, coriander, turmeric, black pepper and optional cayenne. Add the cubed tofu and cook for a minute or so, stirring constantly. Add the chick peas and about 1/2 cup of their liquid, and simmer for 5 minutes. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste. Serve topped with cilantro and/or yogurt if you like *Also good with chicken in place of the tofu. | Christmas Morning | 1

21: Frozen Dough 2 cups peanut butter 1 cup butter, softened 1/2 teaspoon vanilla extract 4 cups confectioners' sugar 4 cups semisweet chocolate chips 1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. 2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. 3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. 4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving. | Christmas Morning Sticky Buns | 1

22: Nana's Peanut Butter Candy 3 Cups Sugar 1/2 Cup Karo Syrup 1 Cup Boiling Hot Water 4 Egg Whites clean white pillow case 1. Pour syrup into sugar 2. Pour Hot water into sugar/syrup mixture 3. Heat over meat heat - stirring all the while 4. Get a clean white pillow case 5. Sprinkle powdered sugar over "Entire" pillow case (place pillow case on baking sheet in refrigerator for about 15 minutes) 6. Keep some extra powdered sugar aside 7. Get egg whites - Beat on "High' until stiff 8. Drop sugar/syrup mixture into "ice-cold water" until mixture cracks when trying to break it 9. Pour sugar/syrup mixture into egg whites - turning bowl all while - Keep turning until mixture is stiff 10. Sprinkle mixture lightly with powdered sugar 11. Using rolling pin - smooth mixture over pillowcase - and spread a thin layer of peanut butter 12. Roll candy into a facsimile of a jelly roll, and refrigerate about half hour prior to cutting | 1

23: Taco Bake Casserole Prep time: 10 min; Total time: 40 min Yield: 6 servings 24 Tortilla Chips, plus additional for serving 1 Tbs Chili Oil (or olive oil and red pepper flakes) 1 Onion, chopped 2 cloves Garlic, minced 1 pound Ground Chicken 2 Tbs Taco Seasoning 1 can Black Beans, drained 1 cup Salsa 1 cup shredded fat free or reduced fat Cheese Optional: Other toppings such as jalepenios, olives, etc. Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you ant to be cooked. Bake for 20 minutes or until cheese is melted and gooey. Scoop up with additional chips if desired. | 1

24: Croxkpot Chili Ingredients 2 pounds ground meat, beef, turkey or chicken 1 medium onion, chopped 1 medium bell pepper, chopped 2 garlic cloves, minced 1 16-ounce can diced tomatoes 1 26-ounce jar tomato sauce 1 6-ounce can tomato paste 2 16-ounce cans kidney beans 1/4 cup chili powder 1/4 cup ketchup 4 teaspoons onion powder 1/4 cup barbeque sauce 4 teaspoons Worcestershire sauce 4 teaspoons oyster sauce 5 tablespoons olive or vegetable oil 1/4 cup cilantro 2 teaspoons sugar Black pepper to taste 2 teaspoons hot pepper flakes 4 teaspoons garlic powder 3 bay leaves 1 cup fresh or frozen corn (optional) Preparation First drizzle olive or vegetable oil in a crockpot. Place chopped onions and bell peppers into crockpot and cook until the onions are translucent. With a frying pan, put about 1 tablespoon of oil in frying pan, add the meat and cook until the meat is done. Season the meat while it is cooking with garlic, onion powder and black pepper. Next, drain off any undesired liquid from the frying pan. Add the cooked meat and diced tomatoes to the pot with the onions and bell peppers and let simmer for five minutes. Add the jar of tomato sauce and the can of tomato paste to the pot. Stir for two minutes. Add the kidney beans and continue to stir. Add minced garlic, bay leaves, chili powder, onion powder, garlic powder (to your desired taste), cilantro, ketchup, barbecue sauce, red pepper flakes, Worcestershire sauce and black pepper (to your desired taste). Finally, add the 2 teaspoons of sugar. Stir for one minute. Then let simmer for 20 minutes. Then the chili is DONE! One optional note: If you would like corn in your chili, it should be added to the pot when you add the kidney beans. | 1

25: Olive Garden A;fredo Sauce 1 1/2 cup milk 1 1/2 cup heavy cream 1/2 cup imported Parmesan cheese, grated 1/2 cup imported Romano cheese, grated 6 egg yolks from fresh jumbo eggs Salt and black pepper to taste Procedures HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). SEASON to taste with salt and black pepper. Serve over your favorite pasta. | 1

26: Coconut Macaroons 2/3 cup all-purpose flour 5 1/2 cups flaked coconut 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. 2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. 3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. I dipped the bottom in melted dark chocolate..of course!. | 1

27: Chocolate Crinkles 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar 1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. 2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. 3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. | 1

28: Chocolate Trifle 1 pkg. chocolate cake mix 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding 3 2/3 cups of whole milk / or 1 qt. (4 cups) cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 6 heath candy bars - (smashed into pieces) PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely MIX pudding mix and milk (Beat with wire whisk 2 minutes or until well blended) and chill LAYER cake, pudding, whipped topping and c2 rushed chocolate bars in large glass trifle bowl. Repeat all layers 3 times. Chill 2 hours before serving | 1

29: Chocolate Chip Cookie Dough Dip Ingredients 1 8-ounce package cream cheese, softened 1/2 cup butter, softened 1 cup powdered sugar 2 tablespoons brown sugar 1 1/2 teaspoons vanilla 1 cup chocolate chips 1 cup toffee bits Instructions Using a stand mixer cream together cream cheese and butter. Add all remaining ingredients one at a time and mix until well-combined. Add extra sugar if needed to thicken it up. Serve with graham crackers or apple wedges. OR Ingredients: 1/2 cup butter, softened 3/4 cup light brown sugar, packed 1 cup all-purpose flour 1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!) 1 tablespoon vanilla extract 1 cup semisweet chocolate chips water Directions: In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency. | 1

30: Sugar Cookie Dough Yields: about 1 1/2-2 cups cookie dough 1 1/3 cups and 1 tablespoon all-purpose flour 1/2 cup butter, softened 3/4 cup white sugar 1-2 tablespoons water 1/2 teaspoon vanilla extract Directions: In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency. | 1

31: Cake Batter Dough Dip Yields: about 1 1/2-2 cups cookie dough 1 1/2 cups all-purpose flour 2/3 cup yellow cake mix 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1/2 cup granulated white sugar 1 teaspoon pure vanilla extract 2 tablespoons sprinkles 4-8 tablespoons water Directions: In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency. Funfetti Cake Batter Dip: Ingredients: -1/2 cup (1 stick) butter, melted and cooled -1 (8-ounce) package cream cheese, softened -1/2 cup powdered sugar -1 cup Pillsbury Funfetti Cake Mix -1 teaspoon vanilla -1 tablespoon sprinkles Directions: 1. Melt butter in microwave and set aside to cool. 2. Beat the cream cheese, powdered sugar, and cake mix together for 2 minutes with an electric mixer. 3. Add the vanilla and slowly beat in the cooled butter and beat for another 2 minutes. 4. Stir in the sprinkles. 5. Pour into a serving bowl and refrigerate. 6. Garnish with additional sprinkles, if desired. Serve with vanilla wafers or your choice of dippers! *After being refrigerated it gets hard, so let it soften about 15 minutes before serving. | 1

32: Bloody Mary 2 cans 46 oz of Sacramento tomato juice 1 - cup Horseradish 1- cup or a bit less Worcestershire sauce 2 - fresh lemons 10 turns or more of fresh pepper 10 dashes of Tabasco 1 tablespoon of Chesapeake Bay Season OR 1-2 tablespoons of celery salt combine ingredients and squeeze lemons, avoid seeds getting in mixture. Refrigerate and serve | 1

33: Cake Batter Dough Dip Yields: about 1 1/2-2 cups cookie dough 1 1/2 cups all-purpose flour 2/3 cup yellow cake mix 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1/2 cup granulated white sugar 1 teaspoon pure vanilla extract 2 tablespoons sprinkles 4-8 tablespoons water Directions: In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency. Funfetti Cake Batter Dip: Ingredients: -1/2 cup (1 stick) butter, melted and cooled -1 (8-ounce) package cream cheese, softened -1/2 cup powdered sugar -1 cup Pillsbury Funfetti Cake Mix -1 teaspoon vanilla -1 tablespoon sprinkles Directions: 1. Melt butter in microwave and set aside to cool. 2. Beat the cream cheese, powdered sugar, and cake mix together for 2 minutes with an electric mixer. 3. Add the vanilla and slowly beat in the cooled butter and beat for another 2 minutes. 4. Stir in the sprinkles. 5. Pour into a serving bowl and refrigerate. 6. Garnish with additional sprinkles, if desired. Serve with vanilla wafers or your choice of dippers! *After being refrigerated it gets hard, so let it soften about 15 minutes before serving. | 1

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Reesha Brodeur
  • By: Reesha B.
  • Joined: about 6 years ago
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About This Mixbook

  • Title: 2012-Recipes
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  • Started: over 5 years ago
  • Updated: about 1 year ago

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