what's Baking!!

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Millionaire Pie


Ingredients:
1 baked pie shell
8 ounces cream cheese, chilled
2 cups powdered sugar
1 cup chilled, drained, crushed pineapple
1 envelope Dream whip
OR
1 1/2 cup Cool Whip
nuts optional
Directions:
Combine chilled cheese, sugar, chilled pineapple and Dream Whip. Put into pie shell. Add nuts on top if desired. Chill thoroughly before serving.

 

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Caramel Popcorn

INGREDIENTS:

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

DIRECTIONS:

1. Preheat oven to 250 degrees friend (95 degrees C). Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

 

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Apple Waffle Sandwiches

3 Tbls. butter, divided
8 frozen waffles, thawed
8 slices American cheese
2 Granny Smith apples, cored, peeled and thinly sliced

Melt 1 and 1/2 Tbls. of butter in a large skillet on med. heat. Add 2 waffles. Top each with 1 cheese slice, 1/4 of the apple slices and another cheese slice. Top each with another waffle. Cook until waffles are lightly toasted on both sides and cheese is melted. Repeat with remaining ingredients. Serve immediately....makes 4 servings.

 

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Cranberry Nut Bars

2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups Ocean Spray(R) Fresh or Frozen Cranberries
1/2 cup chopped walnuts


Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch baking pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars. Makes 16 servings.

 

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Chocolate Overload Tea Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup walnuts (chopped)
1/3 cup miniature chocolate chips (semisweet)

1. Cream butter in mixing bowl.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, cocoa, soda, salt, and cinnamon; sift together.
5. Stir flour mixture into egg mixture, and blend well.
6. Add vanilla.
7. Stir in sour cream, walnuts, and chocolate morsels.
8. Spoon batter into two greased and floured 7-1/2 x 3 x 2-inch loaf pans.
9. Bake at 350 degrees friend. for 55 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pans 10 minutes; remove from pans. and cool completely on a wire rack.

 

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Philly Butterscotch Bars

1 Pkg (10 oz) Butterscotch Chips
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Pkg (8 oz) Cream Cheese, room temperature
1 Can (14 oz) Sweetened Condensed Milk
1 tsp Vanilla Extract
1 Large Egg
1 Cup Pecans, chopped

Preheat oven to 325 degrees. Butter a 9 x 13-inch glass baking dish; set aside.
Over low heat, melt butterscotch chips and butter on a saucepan; remove from heat. Stir in cracker crumbs and mix well. Putting aside 2/3 cup of crumb mixture, use the rest to press firmly and evenly in bottom of prepared baking dish.
In large mixing bowl, beat cream cheese until light and fluffy. Then beat in milk, vanilla and egg. Gently fold in nuts. Pour over cracker mixture in glass pan. Evenly sprinkle with remaining 2/3 cup cracker mixture.
Bake at 325 degrees for 25 to 30 minutes or until test done with toothpick. Cool to room temperature, then chill before cutting into bars.

 

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Island Delight Cookies- Makes approximately 36 cookies

1 Pkg (18.25 oz) White Cake Mix
2 Large Eggs
1/3 Cup Canola Oil
1 Cup Flaked Coconut
1/2 Cup Semi-sweet Chocolate Chips
1/4 Cup Macadamia Nuts, chopped

In a mixing bowl, combine cake mix, eggs and oil and blend well - this will make a very stiff batter. Stir in coconut, chips and nuts.
Roll into walnut-sized balls and place 2-inches apart on lightly greased baking sheets.
Bake at 350 degrees for 10 minutes but still soft. Cool for 2 minutes before removing from pan.

 

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Dutch Baby (German Pancake)

Mix together
1 1/2 cups milk
1 cup flour
4 eggs

Melt 2 Tbsp. butter in a 9x13" pan. Add mix to pan and cook at 400 degrees for 20 minutes.

Sprinkle powdered sugar over top when fresh out of the oven and serve with your favorite toppings...syrup, fruit, etc. ENJOY!

 

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Dried Cherry Muffins Makes 18 muffins

1 Cup Dried Cherries, pitted
1 Cup Buttermilk
1 3/4 Cup Unbleached All-purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
Pinch Salt
4 oz (1 stick) Unsalted Butter, at room temperature
3/4 Cup Sugar
2 Eggs, lightly beaten

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
Preheat the oven to 350 degrees. Grease 18 muffin cups or line them with paper liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not over mix.
Fill the cups two thirds full with the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. _______________________________________

 

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Coffee Cake Muffins

1/2 cup brown sugar
1/2 cup walnuts
2 tablespoons flour
2 tablespoons butter, melted
2 teaspoons cinnamon
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg

1. MIX the first 5 ingredients: brown sugar, nuts, flour, butter, cinnamon....set aside
2. COMBINE 1-1/2 cups flour, sugar, baking powder, salt. CUT in shortening. MIX milk, egg and ADD to flour. STIR 'til moistened.
3. SPOON into paper muffin tin liners: 1 tablespoon first; sprinkle with brown sugar mixture; fill rest of way (to about 2/3) with batter. TOP with brown sugar mixture. BAKE at 375°friend for 25 minutes.

 

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Caramel Apple Cheesecake

1 can apple fruit filling, divided
1 9-10" graham cracker crust
2 pkg. cream cheese
1/2 C. sugar
1/4 t. vanilla
2 eggs
1/4 C. caramel topping
12 half pecans & 2 T. chopped pecans

Preheat oven to 350. Reserve 3/4 C. apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minutes. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate

 

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Yukon Gold Rush Bars

2 1/2 cups of graham cracker crumbs
14 oz. can sweetened condensed milk
6 oz pkg. chocolate chips
1 tsp. vanilla
1 cup chopped walnuts or raisins

Combine all the ingredients in a bowl and mix well. Pour into a
9x9-inch square nonstick pan. Bake at 325 degrees for 30 minutes..

Cool and cut into 16 pieces.

 

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Pumpkin Brownies With Cream Cheese
1 Cup Melted Butter
2 Cups Sugar
4 Eggs
1 Cup Cooked Pumpkin
1 1/2 Cups Flour
1 1/2 Tsp. Pumpkin Pie Spice
1/4 Tsp. Cinnamon
1 Tsp. Vanilla

FROSTING: 8 Oz. Cream Cheese
1/2 Cup Soft Butter (Stick Works Best)
2 Tsp. Vanilla
1 1/2 Cups Powdered Sugar

Beat eggs well. Beat in sugar, butter, pumpkin and vanilla. Add flour, mixing well; then add spices. Spread brownie mixture into a lightly greased 9" x 9" pan. (For thinner brownies, use a 9" x 13" pan) Bake at 350 deg. for 30-35 minutes. Cool cake and frost using cream cheese frosting.
FROSTING: Soften cream cheese and butter at room temperature; blend together. Add vanilla and powdered sugar; beat well. Spread over cool brownies. Makes enough frosting for a 9" x 13" pan.

 

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Sweet Walnut Maple Bars

Ingredients:

*Crust*
1 package (2 layer size) yellow cake mix
1/3 cup butter or margarine; melted
1 egg

*Topping*
1 1/3 cup maple syrup
3 eggs
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Directions:
Preheat oven to 350. Grease a 13x9" pan.

For crust, reserve 2/3 c. cake mix; set aside. Combine remaining cake mix, melted butter, and egg in a large bowl. Stir until thoroughly blended. (Mixture will be crumbly). Press into prepared pan. Bake at 350 for 15 to 20 minutes or until lightly golden brown.

For topping, combine reserved cake mix, maple syrup, eggs, and brown sugar and vanilla in a large bowl. Beat at low speed with electric mixer for 3 minutes. Pour over crust. Sprinkle with walnuts.

Bake at 350 for 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store leftover cookie bars in refrigerator.

 

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Cranberry Walnut Bread

2 cups all purpose flour
3/4 cup sugar
1 Tbls. baking powder
1/2 tsp. salt
1 cup cranberries, coarsely chopped
1/2 cup chopped toasted walnuts
1 tsp. grated lemon zest
1 tsp. grated orange zest
2 eggs at room temp.
1 cup milk
1/4 cup unsalted butter, melted

In a large bowl, mix flour, sugar, baking powder and salt. Stir in cranberries, walnuts, lemon and orange zest. Set aside. In another bowl whisk eggs, milk and butter. Make a well in the center of the flour mixture and pour in the egg mixture stirring with a fork just until dry mixture is moistened. Pour into a greased and floured 9x5 inch loaf pan. Bake at 350 degrees 'til top is golden brown and a toothpick inserted in center comes out clean....about 1 hour. Cool for 15 mins. Remove from pan and cool on a rack.

 

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Granola Bars

Ingredients
2 1/2 cup Oats raw, rolled or steel cut
1/4 cup Almonds plain, chopped
1/4 cup Splenda No Calorie Sweetener
1/4 cup Dark chocolate organic, 80% cocoa
1 teaspoon Cinnamon
1/2 cup Peanut butter natural, salt free
1/4 teaspoon Salt
2 teaspoon Vanilla
1/2 cup Whole-wheat flour
1/2 cup Water room temperature
1/2 cup Apricots dried, chopped
2 large Egg whites

Instructions
In a large bowl mix oats, Splenda, cinnamon, salt, whole-wheat flour, chopped apricots, almonds and dark chocolate. Beat egg whites, add to the mixture, then add vanilla and peanut butter, mix well. Add water and mix just untill moistened. Grease 9x13 inch baking dish with non-stick cooking spray, wet your hands and press mixture into the dish firmly. Bake at 350 degrees for 20 minutes. Let cool, then cut into 16 bars.

 

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Not Yo Mama's Banana Pudding (Paula Deen)

2 (7 ounce) bags Pepperidge Farm Chessmen Cookies
6-8 bananas, sliced
2 cups milk
1 (5 ounce) box French vanilla instant pudding
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed (I like to use French Vanilla Cool Whip)

1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve.

 

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I Made the "Not Yo Mama's Banana Pudding" for our dessert tonight. Oh my gosh !! It is "to die for" rich and creamy. Loved it !! I passed along servings to the neighbors on both sides, so we wouldn't be eating up all those calories.

 

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Triple Layer Mud Pie

3 squares Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust (6oz.)
1/2 cup chopped pecans, toasted
2 cups cold milk
2 pkg. (4 serving each) Jello Chocolate instant pudding
1 (8oz.) tub Cool Whip, thawed, divided use

Mix chocolate and condensed milk til well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 min. or more til well blended.(Mixture will be thick) Spoon 1 1/2 cups of the pudding over the pecans in the crust. Add half of the whipped topping to the remaining pudding; stir with wire whisk 'til well blended. Spread over pudding layer in crust. Top with remaining whipped topping.
Refrigerate 3 hours. Store in fridge.

 

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Cheesecake Praline Squares

Ingredients:

***CRUST***
2 1/2 cups flour
1 cup butter, melted
2/3 cup chopped pecans
2 tablespoons powdered sugar
***FILLING***
24 ounces cream cheese, softened
2/3 cup sugar
1 can (14 oz. size) sweetened condensed milk
2 teaspoons vanilla
4 eggs
***TOPPING***
1 cup brown sugar
1 cup whipping cream
1 cup chopped pecans
1 1/2 teaspoon vanilla



Directions:
Combine the flour, butter, nuts and powdered sugar. Press into ungreased 9x13 pan. Bake at 350F for 20-24 minutes. Cool.

In a large bowl beat cream cheese and sugar till smooth. Add the milk, and vanilla. Add eggs, beat on low just till combined. Pour over crust.

Bake at 350F for 35-40 minutes or till edges are lightly browned. Cool.

In a pan combine the brown sugar and cream. Cook till mixture comes to a boil. reduce heat and simmer for 10 minutes. Remove from heat, stir in nuts and vanilla. Pour over cheesecake. Chill 4 hours or overnight.