Wednesday, October 22, 2014

Real Hot Chocolate

1 1/2oz/40g Semisweet Chocolate (broken into pieces)

1 1/4 cup Milk

2 tbsp Whipped Cream (to decorate)

Chocolate Powder (for dusting)

1. Place the chocolate in a large, heatproof measuring cup. Place the milk in a heavy bottom pan and bring to a boil. Pour about one-quarter of the milk onto the chocolate until chocolate has softened.
2. Wish the milk and chocolate mixture until smooth. Return the remaining milk to the heat and bring back to a boil, then pour onto the chocolate, whisking constantly.
3. Pour into warmed mugs or cups and top with whipped cream dusted with chocolate powder. Serve immediately.

Tuesday, October 21, 2014

Banana Motorcycles

1 Banana
3 Chocolate Chips
2 Slices of Apple
1 Marshmallow (cut in half)
Peanut Butter


The peanut butter is used to stick everything together. My brothers LOVED this!!!!!

Monday, October 20, 2014

Cheesecake Cake Batter Dip

- 8oz package of Cream Cheese, room temp.
- 1/2 cup Sour Cream
- 1/2 cup White Cake Mix
- 1 cup Powdered Sugar
- 1 tsp. Vanilla Extract
- 1/4 cup Sprinkles
- Graham Crackers for Dipping

1. Place cream cheese in your mixing bowl and beat on medium high speed for 3 min. or until it becomes light and whipped.

2. Bring speed down to medium and add the sour cream and vanilla mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.

3. Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!

Sunday, October 19, 2014

Copy-Cat Panera Cream of Chicken Wild Rice Soup

- 6 cups Chicken Broth
- 2 Chicken Breast Halves (cooked, boneless and cubed)
- 6oz. package Long Grain Wild Rice Blend, Quick Cooking Version (you can use the seasoning package)
- 1/2 tsp. Ground Black Pepper
- 1/2 cup All-Purpose Flour
- 3/4 cup Butter
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onions, diced
- 3 cups Light Cream

1. Open rice and pull out the seasoning packet, then set aside.

2. In a small bowl, combine the pepper and flour, then set aside.

3. In a large pot over medium heat, combine the broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

4. In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion and sauté for 5 min. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 min. more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 min. to cook out raw flour taste.

5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 min.

6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 min.

Saturday, October 18, 2014


- 2 Limes
- 8 cups Cold Water
- 1/2 cup Sugar

*Also works for Lemonade!


- 1 cup Lemon Juice
- 1 cup Sugar
- 1 cup Water
- 3-4 cups Cold Water

Chicken Enchiladas

- 1 Onion, Diced
- 8oz. Cream cheese
- 4 cups Shredded, Cooked Chicken
- 1-4oz. Can Diced Green Chiles
- 1 pint Heavy Cream
- 10-12 Flour Tortillas
- 1/2-1 tsp. Spicy Seasoning

Preheat oven to 350. Brown diced onion over medium heat. Remove from heat and stir in cream cheese, spicy seasoning, green chiles, and chicken. Spread 2-4 tbsp. of chicken mixture in a tortilla shell and roll it up. Repeat for each tortilla. Line your enchiladas in a 13x9 pan. Pour heavy cream over enchiladas evenly. Top with grated cheese; cover with foil and bake for 25 min.

My Lasagna Pie

- 1 box of Dreamfield's Rotini, boiled per box
- 1/2-1 lb. Ground Beef
- 1 Onion, Chopped
- Salt, Pepper, Garlic Powder to Taste
- 1 tsp. Italian Seasoning
- 1/2 Garlic Powder
- 2 cups Cottage Cheese
- 1/2 cup Parmesan Cheese
- 4 cups Spaghetti Sauce
- 2 tsp. Basil
- 2 Egg Yolks
- 1 cup Mozzarella, Shredded

Preheat oven to 375. Cook rotini per package. Brown ground beef with onion, salt, pepper, garlic, & Italian seasoning. In a large bowl, mix together cottage & parmesan cheeses, 3 cups spaghetti sauce, basil, eggs, pasta, & seasoned ground beef. Top with remaining sauce and mozzarella cheese. Bake 50-55 min. If cheese becomes to browned, loosely cover with foil. (9x13 dish.)

Fruit and Milk Shake

*2 Large Servings

- 3/4 cup Milk
- 1/4 cup Instant Non-Fat Dry Milk
- 1/2 cup Fruit-Flavored Yogurt
- 1 Banana, cut and Frozen
- 1/2 cup Orange Juice, Chilled

Put ingredients in a blender; Cover and blend 'til smooth.

Cake Balls

- 3/4 of a Tub of Frosting
- Candy Coating or Chocolate

Fridge and Freezer

Bake a cake, cool it in the fridge for a few min., crumble cake in a bowl by rubbing the top and bottom together (eat the top and bottom ;) ) When done, put the frosting in the bowl and mix. chill in fridge, then roll into balls. After that, chill it in the freezer for 10-15 min. Dip in candy coating/melted chocolate, set it on a tray and put in fridge for 5 min or wait for the chocolate/candy coating to harden.

Chicken Salad

*This is my Grandma's recipe

- 1-7oz. Box Creamette Rings or Shells Macaroni
- 1-15oz. Canned Peas
- Diced Chicken
- 1/4 cup (or less) Milk
- 1+ cup Miracle Whip Salad Dressing
- 2 tbsp. Sugar
- 2 tbsp. Diced Onion
- 1 tbsp. (or more for taste) GEDNEY Distilled Apple Cider Vinegar (dark vinegar)
- dash of Mrs. Dash Original Blend

Potato Salad

*This is my Grandma's recipe

- 5 Hard Boiled Eggs
- 1 Stalk Celery
- 4-5 Medium White Potatoes
- 1+ cup Miracle Whip Salad Dressing
- 2 tbsp. Sugar
- 2 tbsp.Mustard
- 2 tbsp. Diced Onion
- 1 tbsp. (or more to taste) GEDNEY Distilled Apple Cider Vinegar (dark vinegar)
- dash of Mrs. Dash Original Blend

Fruit Cooler

*Makes 2 servings

- 1 cup Milk
- 1 Banana cut and Frozen
- 1 cup Berries or Pineapple

Put ingredients in blender and blend 'til smooth.

Friday, October 17, 2014

Irish Pancakes with Sugar and Lemon

1/2 cup plain flour
1 pinch salt
2 Large Eggs
3/4 cup Milk Mixed
1/3 cup Plain Water
4 tbsp. Unsalted Butter
Caster Sugar, Lemon Juice

Sift flour and salt into a large bowl and stir, add eggs and use a whisk to mix. Then, in a small bowl, mix milk and water together then whisk that with the flour, salt, and egg mixture. Set aside while you prepare for cooking pancakes. (Do not worry, it is supposed to be thin!)

What I did is that I put drops of lemon juice on the inside and sprinkled sugar and rolled it up, so that there was a bit of lemon and sugar in every bite.



2 cups milk chocolate chips

1/2 cup butterscotch chips

1/4 cup butter

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1 teaspoon vanilla

1 1/2 cups salted peanuts, chopped

1 (14 ounce) package caramels

1/4 cup whipping cream




1.       Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.


2.       Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.


3.       Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.


4.       Pour over first layer that was chilling then place back in freezer.


5.       Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.


6.       Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.


7.       Return to chill until set up.


8.       Store in refrigerator to keep from getting too soft and to aid in cutting and serving.


9.       Too wonderful for words!

1-2-3 Blackberry Sherbet




·         4 cups fresh or frozen blackberries, thawed

·         2 cups sugar

·         2 cups buttermilk

Cooking Instructions

1.     Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.



·         Coarse salt and ground pepper

·         1/4 cup finely grated Parmesan, plus more for serving

·         1/4 cup chopped fresh parsley

·         2 garlic cloves, minced

·         1 large egg

·         1 pound ground beef chuck

·         1/4 cup plain dried breadcrumbs

·         1 tablespoon olive oil

·         1 can (28 ounces) crushed tomatoes in puree

·         3/4 pound spaghetti



  1. Step 1

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In this step:

o    How to Make Dried Breadcrumbs

  1. Step 2

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.

In this step:

o    How to Brown Meat

  1. Step 3

Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

Here are Some Names of Things I Want to Try.

- Double Chocolate Ice Cream Bombe
- Chocolate Sherbet
- Chocolate Banana Sundae
- Chocolate Mint Swirl
- Mississippi Mud Pie
- Mocha Layer Cake
- Sachertorte
- Chocolate Dairy Wraps
- Cupcakes
- Chocolate Boxes
- Chocolate Chip Shortbread
- Caramel Chocolate Shortbread
- Mini Chocolate Cones
- Brazil Nut Brittle
- Quick Chocolate Milk Shake
- Real Hot Chocolate

If you want to know any of these recipes before I post them after I make them, just comment the name/s. :)

Hey There!

Does anybody have a good O'Henry Bars recipe? I have two but I do not know which one to make... So if you have any please tell me in the comments. Thank You!!