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2: Impossible Quiche | 12 slices of bacon (1/2 lb) crispy and crumbled 1 c shredded swiss cheese (4oz) 1/2 c finely chopped onion 2 c milk 1/2 c bisquik baking mix 4 eggs 1/4 tsp salt 1/2 tsp pepper Heat oven to 350. Lightly grease 9 or `0 in pie plate. Sprinkle bacon, cheese, and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Blend on high for 1min. Pour on to pie plate. Bake until golden brown and knife inserted in center comes out clean, 50-55 mins. Let stand before cutting. Refrigerate any leftovers. 6 servings.

3: Milly's Light-as-a-feather Pancakes | 1 c flour 1 tbl sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 salt 1 egg 1 c buttermilk 2 tbl cooking oil shortening Mix flour, sugar, baking powder, soda, & salt in a mixing bowl. Whisk the egg in a separate bowl, add buttermilk & oil to egg. Beat until well mixed. Add egg mixture to the flour mixture. Stir until dry ingredients are wet. (Batter should be lumpy, not smooth) Pour 1/2 c batter onto hot, greased griddle and cook until bubbly and edges are slightly dry. Serve with raspberries and maple syrup.

4: 1/2 cup all-purpose flour, sifted 3 large eggs, lightly beaten 1/2 cup milk 1/2 teaspoon vanilla extract 3 tablespoons melted butter 1/4 teaspoon salt Mixed Berries, syrup, whipped cream, powdered sugar-for serving 1. Preheat oven to 350 degrees F. Grease a 9-inch oven safe skillet with butter and set aside. 2. Gradually add flour to beaten eggs, mix with a fork. Stir in milk, vanilla extract, butter, and salt. Pour batter into prepared skillet. 3. Bake at 350 for 25 minutes or until golden brown. Cut into wedges and serve warm with berries, syrup, whipped cream, and powdered sugar. | German Pancakes (

5: 3 cups Plus 2 Tablespoons Cake Flour teaspoons Salt 3 Tablespoons Baking Powder 2 Tablespoons Sugar 2 cups Milk 2 whole Large Eggs 3 teaspoons Vanilla 4 Tablespoons Butter Extra Butter Maple Or Pancake Syrup Preparation Instructions Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup. | Pancakes (

6: Aubrey's Teas Scones with Strawberry Jam and Cream | 1 1/4 c all-purpose flour 2 tsp baking powder 1 tsp pumpkin pie spice 1/2 salt 2 tbl unsalted butter, chilled and cubed 2 tbl sugar 2/3 c skim milk Strawberry jam or whipped cream for serving. Preheat oven to 450 & place a baking sheet in it. In a mixing bowl whisk together the flour, baking powder, pumpkin spice, & salt. Add the butter & run it into the flour with your fingers until the mixture resembles coarse crumbs. Stir in the sugar. Add the milk & mix to form a soft dough. Turn the dough out onto a floured work surface & use your hands to shape it into a thick 7 in round. Cut the round into 8 wedges. Place scones on heated baking sheet & bake until browned & well risen, 12-14 mins. Cool on wire rack. Eat the fresh with jam and cream.

7: Karen's Famous Salsa | In a large bowl: 1-28oz Progresso peeled, crushed tomatoes w/ added puree 1 -an tomato juice 1 -6oz tomato paste 1-7oz diced green chilies 1-4 oz diced jalepnos Chop fine & add: 1 bunch green onions (whole thing) 1 large yellow onion 1 bunch cilantro 2 tbl diced garlic 5 large tomatoes 1 tsp salt Makes lots! Keeps in fridge about one month.

8: Mama's Crunchy Chicken | 1 egg 1/2 c Parmesan cheese 1/2 c cornflake crumbs 1/4 tbl ground red pepper 6 boneless chicken breasts Preheat oven to 400. Combine cheese, cornflake, & pepper. Dip chicken in egg then in mixture. Bake 15 -20 min

9: Dianne's Chicken Enchiladas | 6 cups chopped chicken breast 12 flour tortillas Small carton of sour cream 1 can cream of chicken soup 1 small can chopped green chilies Grated cheddar cheese Use a 9x13 baking dish. Mix sour cream, chicken soup & green chilies. Spoon some on the bottom of pan. Fill a tortilla with some chicken & cheese, roll & place in baking dish. Repeat for the rest of the tortillas. Pour sauce over tortillas & sprinkle with cheese on top. Bake, uncovered, at 350 for 30 mins. Serves 8

10: Abby's Cheese and Chile Enchiladas | 4 oz cream cheese 1/4 c sour cream 2 c salsa 1-8oz can tomato sauce 1-14oz can corn 1-4oz can diced green chilies 1/2 tsp cumin 3 c grated cheddar or jack cheese salt & pepper 12-6 in flour or corn tortillas Preheat oven to 325. Place cream cheese & sour cream in a large bowl & stir until smooth. Combine the salsa & tomato sauce in another bowl & add 1/2 c of the mixture to cream cheese. Drain the corn & add the corn, chilies, cumin, & 2 c of the cheese to the cream cheese & stir well. Season with salt & pepper. Spread 1/2 c of the salsa & tomato sauce over the bottom of a 9x13 baking dish. Place the tortillas on a microwave safe plate & cook on high for 30 secs (until soft) Place about 1/3 c of the filling on each tortilla, roll and place seam side down in the dish. Spread the remaining 1 1/2 c of the salsa & tomato sauce mixture over th enchiladas, coating them well and bake for 15 mins. Sprinkle remaining 1 c cheese over the enchiladas and bake for 10 mins until cheese is melted.

11: Karen's Chili | Pour into crockpot: 1-2 cans... pinto beans kidney beans garbanzo beans black beans drained 1-2 cans diced tomatoes with juice 1-2 tsp cumin 1 tso chili powder 1-2 lbs ground beef, browned in skillet 0ptional: sauteed chopped onions chopped cilantro enchilada or tomato sauce Put on low and cook all day

12: 4 lrg boneless chicken breast 1/2 tsp salt 1/2 tsp black pepper 2 tbl olive oil 2 tbl butter 2 tbl chopped fresh chives/green onions juice of 1/2 lime or lemon 2 tbl brandy (optional) 3 tbl chopped parsley 2 tap dijon mustard 1/2 cup chicken broth Place chicken breasts between sheets of waxed paper. Pound slightly with mallet Sprinkle with salt and pepper. Heat 1 tbl of butter and oil in large skillet. cook chicken over high heat for 4 mins each side.(Do not cook longer or they will be dry) Add chives, lime/lemon juice,brandy, parsley, & mustard to pan. Cook 15 secs whisking constantly. Whisk in broth, stir until sauce is smooth.Whisk in remaining butter and oil. Pour sauce over chicken, serve immediately, | Chicken Breast Diane

13: 1 Costco roasted chicken (pull chicken from bones) 1/2 c BBQ sauce 1 can black beans, drained & rinsed 4 pcs romaine lettuce 4 whole wheat tortillas 2 limes but in wedges 1/4 c sour cream In a large skillet add: chicken, BBQ sauce, beans & sour cream. Stir & cook until hot (4-5 mins). Assemble the wraps by placing a lettuce leaf in the center of each tortilla & top with 1/4 of the chicken mix. Roll as you would a burrito, slice in 1/2 diagonally & serve warm with lime wedges. | Karen's BBQ'd Chicken Wraps

14: Grandma Joyce's Company Potatoes | 4 hard boiled eggs-cooked and sliced 4 med boiled potatoes-cooked and sliced Mix together: 1 c sour cream 1 can cream of chicken soup 1 tsp curry powder dash of salt & pepper Layer potatoes & eggs w/ soup mixture in baking pyrx oblong dish. Top with 1 cup shredded cheddar cheese. Bake at 350 for 30 minutes or until bubbly.

15: Dani's Cheeeeeezzzzzy Potatoes | 2-3 lbs Russet potatoes (or Yukon gold) 1 can cream of chicken soup 1 16oz carton of sour cream 2 c grated cheddar cheese 1-2 tsp onion salt 1-2 tsp dill salt to taste pepper to taste corn flakes (crushed) about 1/2 c melted butter Boil the unpeeled potatoes until you can pierce them easily with a knife (don't overcook). Remove from water and let cool. Mix the soup, sour cream, cheese, and seasonings in a bowl. Peel your potatoes when cool, the skins come off easier & you don't need a peeler! Cut into slices or cubes, whatever suites your fancy. In a large baking dish layer potatoes, then sour cream mixture, then a bit of cheddar cheese. Repeat layers. Top with crushed cornflakes and drizzle with melted butter. Bake at 350 for 35-45 minutes or until bubbly.

16: 4 c uncooked macaroni 8 tbl of butter 2 c grated sharp cheddar cheese 2 c grated pepper jack 2 c grated colby cheese 2 (10 3/4) cans of condensed cheddar cheese soup 1 tsp salt 2 c whole milk 1 tsp dry mustard 1 tsp black pepper 1 c sour cream Boil macaroni for 6 minutes. In medium sauce pan mix butter and cheese, stir until cheese melts. Throw everything in crock pot and stir. Cook low 2 1/2 hours stir occasionally. | Leah's Crockpot Macaroni

17: 2 tbl sugar 1/2 tsp salt and pepper 2 eggs 1 1/2 c rich milk 1 1/2 c whole kernel corn 1 1/2 - 2 tbl butter to dot Bake in a pan of hot water at 325. | Corn Pudding

18: Peggy's Baked Ziti | 1lb Italian sausage 1 large onion chopped 3-4 cloves of garlic smashed 1-2 8 oz can diced peeled tomatoes 1/2 c pesto 1 box ziti pasta 8 c fresh spinach chopped 8 oz mozzarella cheese 1 c grated parmesean Cook crumbled sausage and onion until sausage is cooked. Add garlic, tomato, & pesto, simmer. Cook pasta. Put spinach in colander and drain pasta over it (to wilt it). Put pasta & spinach in pot & add sausage mixture. Add cubed mozzarella & a bit of parmesean. Stir well. Put mixture in oiled casserole & sprinkle parmesean on top. Bake at 350 uncovered for 30-45 minutes

19: Karen's Shrimp Pasta | 1 bag cooked shrimp, tail off 1 pkg wheat pasta 1 onion chopped 1 bunch cilantro 3 (or more) chopped tomatoes 1/4 c pine nuts juice of 1 lemon olive oil parmesean/feta cheese Saute onions, garlic, & pine nuts in oil until onions are softened. Mix constantly. Add shrimp & tomatoes. Heat through. Add lemon juice, cilantro, & cheese (to taste). Cook pasta drain and add to shrimp mixture. Add lemon pepper or black pepper to taste.

20: 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes 3 teaspoons Cajun Spice Mix, More To Taste 1 pound Fettuccine 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Green Bell Pepper, Seeded And Sliced 1 whole Red Bell Pepper, Seeded And Sliced whole Large Red Onion, Sliced 3 cloves Garlic, Minced 4 whole Roma Tomatoes, Diced 2 cups Low Sodium Chicken Broth cups White Wine 1 cup Heavy Cream Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste Salt To Taste Chopped Fresh Parsley, To Taste Preparation Instructions Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook! Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. | Cajun Chicken Pasta (

21: 2 whole Boneless, Skinless Chicken Breasts 1 Tablespoon Olive Oil 1- teaspoon Cumin 1 teaspoon Chili Powder teaspoons Garlic Powder teaspoons Salt 1 Tablespoon Olive Oil 1 cup Diced Onion cups Diced Green Bell Pepper cups Red Bell Pepper 3 cloves Garlic, Minced 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies 32 ounces, fluid Low Sodium Chicken Stock 3 Tablespoons Tomato Paste 4 cups Hot Water 2 cans (15 Oz. Can) Black Beans, Drained 3 Tablespoons Cornmeal Or Masa 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches _____ FOR THE GARNISHES: Sour Cream Diced Avocado Diced Red Onion Salsa Or Pico De Gallo Grated Monterey Jack Cheese Cilantro Preparation Instructions Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.) Posted by Ree on January 8 2011 | Chicken Tortilla Soup (

22: 2 cans thin crust pizza dough 8 oz package sliced pepperoni 8 oz block mozzarella cheese 1/4 C olive oil 1/2 tsp oregano ( I use Mexican Oregano) 1/2 tsp garlic salt 1/2 tsp Basil (I use Mediterranean Basil) 1/4 C fresh grated parmesan cheese 1.Cut mozzarella into 1/4 cubes (roughly 48) 2.Cut pepperoni into bite sized pieces 3.Mix olive oil, basil, oregano and garlic 4.Roll pizza dough out of cans and pinch out walnut sized pieces. 5.Place a chunk of cheese and a couple pieces of pepperoni into a hunk of dough. Close the dough around the cheese and pepperoni, seal and place in a well greased pie pan, seam down. (repeat) 6.Once your pan is filled, brush with the olive oil mixture, top with fresh grated parmesan and bake until golden brown. 7.Serve with marinara for dipping, if you like. (but they don’t need it!) | Pepperoni Pizza Bites (

23: Here is what you need: 1/4 cup olive oil 1 onion – diced 2 cloves garlic – mined 3-4 basil leaves 2 cans of crushed tomatoes salt and pepper to taste 4 chicken breasts 1/2 cup of flour 2 eggs – beaten 1 cup bread crumbs 1 log of fresh mozzarella freshly grated parmesan 1 pound of pasta Preheat the over to 450 degrees. In a saute pan coat the bottom with olive oil over medium heat. Add the diced onions and garlic and cook for 3-5 minutes until the onion becomes translucent. Then add 1/2 of the torn basil leaves. Next add the crushed tomatoes and cook for 15 minutes. After it has cooked, add salt and pepper to taste, cover the pan and let sit simmer to keep warm. For the Chicken, whisk together the eggs and place them in a shallow bowl. Add the bread crumbs to another bowl. Dip each chicken breast into the egg mixture. Then dip into bread crumbs. Saute the chicken in olive oil over medium high heat until brown. Transfer to a plate and set aside. Once the chicken is ready, spoon half of the tomato sauce into a large baking dish. Add the chicken side by side on top of the sauce. Ladle the rest of the sauce over the chicken and then add the mozzarella, Parmesan cheese and the remaining basil. Bake this in the oven until the cheese begins to turn golden brown, about 30 minutes. Serve with pasta and a big glass of wine! | Chicken Parmiggiano (

24: 2 pounds Raw Shrimp, Deveined, Shells On 2 sticks Cold Unsalted Butter Cut Into Pieces 1 teaspoon Kosher Salt 4 cloves Garlic, Peeled 1/4 cups Fresh Parsley 1/2 teaspoons Crushed Red Pepper 1 whole Lemon, Juiced Preparation Instructions Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp. Bake until shrimp is opaque and butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan. | Spicy Lemon Garlic Shrimp (

25: 1- pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain cups Low Sodium Soy Sauce 3 Tablespoons Sherry Or Cooking Sherry 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounces, weight Fresh Snow Peas, Ends Trimmed 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal Salt As Needed (use Sparingly) 3 Tablespoons Peanut Or Olive Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package Preparation Instructions In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. | Beef with Snow Peas (

26: 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Finely Diced 4 cloves Garlic, Minced 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce Salt And Pepper, to taste Dash Of Sugar (more To Taste) 1 cup Heavy Cream Grated Parmesan Or Romano Cheese, To Taste Fresh Basil, Chopped 1- pound Fettuccine Preparation Instructions Cook pasta according to package directions. Drain, reserving 1 cup of pasta water. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally. Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.) Add Chicken or Shrimp if desired. | Pasta with Tomato Cream Sauce (

27: 4 cups Dried Macaroni 1 whole Egg Beaten cups (1/2 Stick Or 4 Tablespoons) Butter cups All-purpose Flour 2- cups Whole Milk 2 teaspoons (heaping) Dry Mustard, More If Desired 1 pound Cheese, Grated teaspoons Salt, More To Taste teaspoons Seasoned Salt, More To Taste teaspoons Ground Black Pepper Optional Spices: Cayenne Pepper, Paprika, Thyme Preparation Instructions Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. | Macaroni and Cheese (

28: 1 can Large Biscuits (non Flaky) (8 Biscuits Per Can) 1 whole Can (14.5 Ounce) Refried Beans 3 Tablespoons Salsa Or Picante Sauce 1- cup Grated Cheddar Cheese Pico De Gallo 2 cups Browned Hamburger Meat, Seasoned Shredded Iceberg Lettuce 3 Tablespoons Salsa 5 Tablespoons Sour Cream Cilantro For Garnish Preparation Instructions Preheat oven to 375 degrees. Flour work surface and roll out each biscuit until very flat. Brush very lightly with olive oil. Bake for 8 minutes, or until starting to turn golden. Remove from oven and set aside. Mix refried beans with salsa. Heat on stovetop. Heat up leftover ground beef. To assemble, spread refried beans over each flatbread. Top with plenty of beef. Sprinkle shredded cheddar over the top. Return to oven for three minutes, or until melted and bubbly. Top with plenty of pico de gallo and lettuce. Mix together salsa and sour cream. Drizzle over the top of each pizza. Garnish with cilantro. Cut into wedges and serve immediately. | Mexican Flatbread (

29: 4 Tyson Chicken Breast Fillets 8 pieces of sourdough bread 1 cup pizza sauce 1 cup pesto 8 slices fresh Mozzarella 4 large tomato slices (optional) Olive oil for drizzling Directions: Plug in a Panini Press. Prepare chicken as directed, baking at 350 degrees for 18 to 20 minutes. Take 2 pieces of bread. Slather one with pizza sauce and the other with pesto. Add the chicken on top of one of the slices. Add 2 slices of mozzarella cheese. Add a slice of tomato if desired. Top with the other piece of bread. Drizzle the top with olive oil and place into the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches. | Tuscan Pizza Sandwiches (

30: Navarro's Praline Yams | 1 40 oz can yams 1/2 c chopped pecans 1/2 c shredded coconut 1/2 c firmly packed brown sugar 1/4 c flour 1/4 c melted butter Heat oven to 350. Place drained yams in ungreased 2 qt baking dish. In a small bowl mix all other ingredients together. Sprinkle over yams. Bake for 30 mins.

31: Banana Cupcakes ( | 1 1/4 c all purpose flour 1/2 tsp salt 3/4 c sugar 2 eggs 1/2 c whole milk at room temp 1 tsp baking powder 1/2 c c unsalted butter 1 tsp vanilla 1 large ripe banana 1 sm bag of chocolate chips (optional) Sift together flour, baking powder, & salt in med bowl w/ wire whisk. Cream butter & sugar in a mixer till combined. Add banana & mix till combined. Add eggs & vanilla & mix till combined. Add 1/2 the flour mix in 3 additions alternating w/ milk in 2 additions. Scrape down sides with each addition. Add the chocolate chips . Bake 12-15 mins .

32: Peggie's Brownies | 1 c melted margarine 2 1/2 c sugar 1/3 c cocoa 4 eggs well beaten 2 c flour 1/2 tsp salt 1 tsp vanilla chopped nuts (optional) Blend all ingredients together & pour into 13x9 greased pan. Bake at 350 for 30-35 mins. Let cool before cutting.

33: Kim's Lemon Cookies | 1 (8oz) brick of cream cheese (room temp) 1 stick butter (room temp) 1 egg 1tsp vanilla 1 box lemon cake Stir cream cheese and butter until smooth. Beat in egg. Then beat in vanilla & cake mix. Cover & chill for 2 hrs to firm. Roll batter, place on cookie sheet. 12 mins at 350.

34: Kellie Massey's Pumpkin Cookies | 1/2 c margarine 1 c chocolate chips 1 1/2 c sugar 1 c butterscotch chips 1 egg 1/2 c chopped nuts (opt) 1 tsp vanilla 1 tsp baking powder 1 c pumpkin 1 tsp baking soda 2 1/2 c flour 1/2 tsp salt 1 tsp nutmeg Cream the margarine & sugar together in large bowl. Add the egg, vanilla & pumpkin to the creamed mixture. In separate bowl combine the flour, baking powder, baking soda, salt, nutmeg & cinnamon. Slowly add the dry mixture to the creamy mixture until incorporated. (final dough should be moist) Stir in chocolate chips, butterscotch chips, & nuts. drop by spoonfuls into greased cookie sheet. 1o-15 mins 350.

35: Linda Quinone's Super Cookies | 1 c butter room temp 2 c quick oats 1 1/2 c sugar 1 c golden raisins 2 eggs 1 c chopped fresh cranberries 1 tsp vanilla 1 package white choc chips 2 c flour 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda Cream butter & sugar. Beat in each egg separately, beat well, add vanilla, beat. Mix dry ingredients together in separate bowl, mix with cream mixture. Stir in cranberries, raisins, & chips. Drop by rounded tsp on cookie sheet. 10-12 min 375.

36: Robyn's Chocolate Eclair Dessert | 1 box graham crackers 1 pkg vanilla pudding (make per box) 1 pint heavy whipping cream (whip) Softly fold cream & vanilla pudding together. Line a 13x9 pan with graham crackers> Spread with a layer of the cream mix, repeat layers-end with cracker layers.. Refrigerate & make icing to frost.

37: Chocolate Fudge Cake from Grandma's recipes | 2 c sugar 1 c water 2 c flour 1 /2 buttermilk 1 stick margarine 2 eggs slightly beaten 1/2 c shortening 1 tsp baking soda 4 tbl cocoa 1 tsp cinnamon\ Icing: 1 stick margarine, 4 tbl cocoa, 6 tbl milk -mix together, bring to boil,> Remove from heat & add 1 box powdered sugar , 1 tsp vanilla & 1 c chopped nuts. Mix flour and sugar together . Mix margarine,, shortening, cocoa, & water bring to boil and pour over flour & sugar mixture. Mix well. Mix buttermilk, eggs, soda, cinnamon, add to mixture. Pour into 16x11 greased pan bake at 400 for 20 mins. Once cool pour icing over cake.

38: Strawberry Pie | Graham Cracker Crust 1 c sugar 1 c water 1/2 pkg strawberry gelatin (30 oz) 2 1/2 tbl cornstarch Mix sugar & cornstarch. Stir in water-cook until thickened. Remove from heat & add gelatin. Cool-pour over strawberries in crust.

39: Bundt Chocolate Cake | 1 pkg devil food cake mix 1 pkg instant chocolate pudding 1/2 c oil 1 c water 4 eggs Beat 2 min at med speed. bake in 10 in tube pan 50-60 min. Glaze: 1 tbl + 2 tbl water 2 tbl cocoa 1 tbl oil 1 tbl corn syrup Cook & stir over low heat until smooth. Immediately beat in 1 c confections sugar. Drizzle on cake

40: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 2 1/4 cups all-purpose flour 2 1/4 teaspoons baking powder 1 teaspoon coarse salt 1 1/2 cups packed dark-brown sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup miniature marshmallows 1 cup semisweet chocolate, coarsely chopped 1 cup white chocolate, coarsely chopped 1 cup butterscotch chips 18 soft caramel-candy cubes, coarsely chopped 1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside. 2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth. Add eggs and vanilla extract, mix until smooth. 3. Slowly add in the flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels. 4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top. 5. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. 6. Remove parchment, and cut into about triangles or squares. | Rocky Ledge Bars

41: 4 cans of refrigerated biscuits, I used Pillsbury Cinnamon Sugar 1 stick of butter 1 cup of brown sugar 1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. 2. Cut the biscuits in half and roll the dough into little balls. 3. Combine the cinnamon and sugar. I use extra cinnamon:) Roll the balls in the mixture. 4. Place four balls in one muffin cup. Fill the pan. 5. Melt the butter and brown sugar in a small pot on the stove. Stir until melted and bubbly. 6. Pour the gooey sauce over the muffins. 7. Bake for 10-12 minutes. 8. Cool for a minute in pan. Remove muffins from pan and enjoy. **If you don’t want to make muffins, you can do a big monkey bread loaf in a bundt pan. Just layer the balls and pour the gooey sauce over them. It will take longer to bake, 35-40 minutes.** | Monkey Bread Muffins (

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