from Betty Crocker...
Cupcakes
1 box lemon cake mix
1 box lime jello
3/4 cup water
1/3 cup lime juice
1/3 cup oil
3 eggs
Glaze
1 cup powdered sugar
2 Tablespoons lime juice
Frosting
1 package cream cheese
1/4 cup butter or margarine
1 teaspoon vanilla
3 1/2 cups powdered sugar
Preheat oven to 350. Mix cake mix and jello mix together. Add other ingredients. Mix on low for 30 seconds then on medium for 2 minutes. Fill muffin cups. (I made 12 cupcakes and 1 9 inch round cake) Bake for 17-22 minutes, until toothpick comes out clean. Let cool for 10 minutes, remove from pan. Poke holes in the top with fork or toothpick. Mix glaze and spread on top of cupcakes. Let cool completely. Mix ingredients for frosting until fluffy (mine didn't become fluffy). Frost. Eat.
I made these for Phil's fathers' day present and a Star Wars t-shirt. He thought they were quite yummy.
Monday, June 21, 2010
Thursday, June 17, 2010
Best Onion Rings Ever
Old Fashioned Onion Rings from allrecipes.com by Jean Marie
1 onion, cut into slices to make rings
1 1/4 cups flour
1 tsp baking powder
1 tsp salt
1 egg
1 cup milk
3/4 cup bread crumbs
salt to taste
oil
Heat oil. Split slices into rings. Stir together flour, baking powder, and salt. Dip rings into flour mix 'til coated. Mix egg and milk into flour mix. Dip floured rings into this mixture shake off extra batter. Dip in bread crumbs and shake off extra. Continue until finished with all or begin frying and continue with rest until finished. Fry for about 2-3 minutes or until golden. Place on paper towels to drain.
This is super yummy I love them. I personally put in some wheat germ or ground up flax seed to make it at least a little bit healthy. I also make my own bread crumbs with a toaster and food processor or blender.
1 onion, cut into slices to make rings
1 1/4 cups flour
1 tsp baking powder
1 tsp salt
1 egg
1 cup milk
3/4 cup bread crumbs
salt to taste
oil
Heat oil. Split slices into rings. Stir together flour, baking powder, and salt. Dip rings into flour mix 'til coated. Mix egg and milk into flour mix. Dip floured rings into this mixture shake off extra batter. Dip in bread crumbs and shake off extra. Continue until finished with all or begin frying and continue with rest until finished. Fry for about 2-3 minutes or until golden. Place on paper towels to drain.
This is super yummy I love them. I personally put in some wheat germ or ground up flax seed to make it at least a little bit healthy. I also make my own bread crumbs with a toaster and food processor or blender.
Tuesday, February 2, 2010
The Single Egg Dilemma
On Sunday we had some friends over for dessert, that morning I woke up realizing that we had only one egg in the house! Why does this always happen on Sundays when the fact I live 3 blocks away from a grocery store doesn't matter?! And the only things that come to mind for desserts call for at least 2 eggs?! Well thanks to the wonderful world of Allrecipes.com I was saved with an egg and oil free dessert option, that included chocolate (I guess it wouldn't really be dessert without chocolate) Well here is that wonderful thing...
Easy Chocolatly Brownies
1 package of instant pudding mix (theirs called for chocolate, I used butterscotch)
2 cups milk
1 boxed cake mix (they called for chocolate, but others would be good to depending on pudding choice)
2 cups chocolate chips or mix match m&ms I used butterscotch and regular
Heat oven to 350 degrees. Spray a 15x10 pan, (I used a smaller one so that they would be thicker) (be warned they grow while baking)
Prepare pudding as directed on box.
Stir in cake mix, once well blended, mix in chocolate chips(I used butter scotch here)
Pour batter into pan. Put in m&ms or wait for chocolate chips and use as the frosting.
Bake 25-30 minutes, until knife comes out clean. Cool.
These are gooey, and wonderful, consume with caution...
Easy Chocolatly Brownies
1 package of instant pudding mix (theirs called for chocolate, I used butterscotch)
2 cups milk
1 boxed cake mix (they called for chocolate, but others would be good to depending on pudding choice)
2 cups chocolate chips or mix match m&ms I used butterscotch and regular
Heat oven to 350 degrees. Spray a 15x10 pan, (I used a smaller one so that they would be thicker) (be warned they grow while baking)
Prepare pudding as directed on box.
Stir in cake mix, once well blended, mix in chocolate chips(I used butter scotch here)
Pour batter into pan. Put in m&ms or wait for chocolate chips and use as the frosting.
Bake 25-30 minutes, until knife comes out clean. Cool.
These are gooey, and wonderful, consume with caution...
Thursday, November 26, 2009
Doughnuts
We made these doughnuts quite awhile ago, but I just got the pictures off of the camera. WARNING: DO NOT EAT THE DOUGH WHILE MAKING THEM. It is super duper nasty and bitter, so wait until they are fried then eat them. We found this recipe in the KitchenAid Best-Loved Recipes Cookbook.
Old-Fashioned Cake Doughnuts
3 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
3 eggs
3/4 cups sugar
1 cup applesauce
2 Tablespoons melted butter
2 cups powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
Canola Oil-use this kind it is the healthiest of the oils that doesn't have a flavor, and in some cases it is better than olive oil
Beat eggs in the mixer on high until it is frothy. Beat in the sugar until it is thick and pa
le yellow, about 4 minutes. Switch it to low; beat in the applesauce and butter. Beat in the dry ingredients, until well mixed. Divide the dough into two parts. Wrap them both up into plastic wrap and put in the fridge for 3 hours, personally we put it in the freezer for about 30 minutes to 1 hour.Make the glaze for the doughnuts mix the powder sugar, milk and vanilla until it is smooth. Roll out the dough to about 1/2 inch thick. Cut the dough with the top of a glass and a pill bottle to cut out the center. Keep the dough nut holes. Reroll the scraps, and repeat. Heat up the oil until it is 375. Personally I didn't check the temperature I just threw in a scrap to see if it started to boil and fry. Fry until it is golden brown, turn often-about 2 minutes. Drain on paper towels and spread with glaze. Eat.
Old-Fashioned Cake Doughnuts
3 3/4 cups flour
1 Tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
3 eggs
3/4 cups sugar
1 cup applesauce
2 Tablespoons melted butter
2 cups powdered sugar
3 Tablespoons milk
1/2 teaspoon vanilla
Canola Oil-use this kind it is the healthiest of the oils that doesn't have a flavor, and in some cases it is better than olive oil
Beat eggs in the mixer on high until it is frothy. Beat in the sugar until it is thick and pa
le yellow, about 4 minutes. Switch it to low; beat in the applesauce and butter. Beat in the dry ingredients, until well mixed. Divide the dough into two parts. Wrap them both up into plastic wrap and put in the fridge for 3 hours, personally we put it in the freezer for about 30 minutes to 1 hour.Make the glaze for the doughnuts mix the powder sugar, milk and vanilla until it is smooth. Roll out the dough to about 1/2 inch thick. Cut the dough with the top of a glass and a pill bottle to cut out the center. Keep the dough nut holes. Reroll the scraps, and repeat. Heat up the oil until it is 375. Personally I didn't check the temperature I just threw in a scrap to see if it started to boil and fry. Fry until it is golden brown, turn often-about 2 minutes. Drain on paper towels and spread with glaze. Eat.Sweet Potato Puff
I got this recipe from the Kitchen Aid Best-Loved Recipes Cookbook. It is super yummy, even Phil liked it. I made a few switches like increasing the sweet potatoes so that it isn't as sweet. The original calls for only two, medium ones.
Sweet Potato Puff
3 sweet potatoes
1/2 cup milk
1/3 cup sugar
2 eggs
2 Tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Topping
2 Tablespoons melted butter
3/4 cup cornflake cereal
1/2 cup walnuts or pecans
1/2 cup brown sugar
Mix them all the ingredients together.
Cook the sweet potatoes until soft. Mash the sweet potatoes in a mixture, add milk, sugar, eggs, butter, nutmeg, and cinnamon. Beat for 1 minute. Spread it into a greased pie plate. Bake at 400 degrees for 20 minutes or until it doesn't jiggle. While it is baking make the topping, put on top and bake for 10 more minutes.
Sweet Potato Puff
3 sweet potatoes
1/2 cup milk
1/3 cup sugar
2 eggs
2 Tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Topping
2 Tablespoons melted butter
3/4 cup cornflake cereal
1/2 cup walnuts or pecans
1/2 cup brown sugar
Mix them all the ingredients together.
Cook the sweet potatoes until soft. Mash the sweet potatoes in a mixture, add milk, sugar, eggs, butter, nutmeg, and cinnamon. Beat for 1 minute. Spread it into a greased pie plate. Bake at 400 degrees for 20 minutes or until it doesn't jiggle. While it is baking make the topping, put on top and bake for 10 more minutes.
Sunday, November 22, 2009
Requested...
Chocolate Chip Pumpkin Cookies
2 cups flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter/margarine/shortening, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract (I just squirt some in I don't measure)
1 package chocolate chips (any type is good, I have tried-white, regular and milk)
2/3 cup chopped nuts (optional) -I used walnuts
Cream butter and sugars in mixer. Beat in pumpkin (I actually don't measure and just use 1/2 can), egg, and vanilla. Mix in the dry ingredients slowly. Stir in the nuts and chips. Drop onto cookie sheets and bake at 350 for 11-14 minutes.
I love these cookies because they are always fluffy and I don't feel too bad about eating them because they have pumpkin in them. I use butter or margarine in this cookies (normally I use shortening) with regular cookies it (butter) makes them flat, but this recipe it doesn't matter, so I go for convenience on this one. Also today I tried it with about 1/2 cup of whole wheat flour added in because I ran out of white flour and didn't want to run down to the basement to grab another bag. They turned out so next time I might try adding more in. I got this recipe from the Nestle Classic Recipes cookbook that we got for a wedding gift. I use this cook book tons (probably not a good thing), but it changes the basic chocolate chip cookie into something more special and different.
2 cups flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter/margarine/shortening, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract (I just squirt some in I don't measure)
1 package chocolate chips (any type is good, I have tried-white, regular and milk)
2/3 cup chopped nuts (optional) -I used walnuts
Cream butter and sugars in mixer. Beat in pumpkin (I actually don't measure and just use 1/2 can), egg, and vanilla. Mix in the dry ingredients slowly. Stir in the nuts and chips. Drop onto cookie sheets and bake at 350 for 11-14 minutes.
I love these cookies because they are always fluffy and I don't feel too bad about eating them because they have pumpkin in them. I use butter or margarine in this cookies (normally I use shortening) with regular cookies it (butter) makes them flat, but this recipe it doesn't matter, so I go for convenience on this one. Also today I tried it with about 1/2 cup of whole wheat flour added in because I ran out of white flour and didn't want to run down to the basement to grab another bag. They turned out so next time I might try adding more in. I got this recipe from the Nestle Classic Recipes cookbook that we got for a wedding gift. I use this cook book tons (probably not a good thing), but it changes the basic chocolate chip cookie into something more special and different.
Monday, November 9, 2009
excuse for not posting...
I haven't posted in awhile because I started a menu calendar and I have been using actual cookbooks not internet sites for cooking the last two months. I have found some real winners and I just need to spend some quality time with them outside of the kitchen and type up the ones that we really liked.
Subscribe to:
Posts (Atom)