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Recipes
Butterscotch Blondies
By mitzzy
HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 (18.25 oz.) package Pillsbury® Yellow Cake
- 1/3 cup butter, softened
- 3 large eggs
- 1 cup chopped pecans, toasted*
- 1 cup (6 oz.) butterscotch-flavored chips
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
Oven-Roasted Balsamic Brussels Sprouts
By mitzzy
Brussels sprouts have kind of a bad reputation and it's true, they can be a little strong
- 1 lb. fresh Brussels sprouts
- 1 1/2 Tbsp. extra-virgin olive oil
- 2 1/2 Tbsp. balsamic vinegar, divided
- 3-4 cloves fresh garlic, minced
- 1/2 tsp. Kosher salt, plus more for sprinkling before serving
- 1/4 tsp. freshly ground black pepper
Rum-Scented Marble Cake
By mitzzy
Marble cakes are both homey and festive
- BASE BATTER
- 2 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
- 1 2/3 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 ounces/350 grams (3 sticks) unsalted butter, softened
- 7 large eggs
- 3 tablespoons dark rum
- CHOCOLATE BATTER
- 2 tablespoons dark rum
- 2 tablespoons milk
- 1/2 teaspoon baking soda
- 6 ounces (175 grams) bittersweet (not unsweetened) chocolate, melted and cooled
- 2 cups Base Batter
- 1 (12-cup) tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray
Chocolate Diamonds
By mitzzy
HEAT oven to 350°F. Coat 9 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 2 cups chopped hazelnuts, almonds or unsalted dry-roasted peanuts, divided
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Frozen Tiramisu Squares
By mitzzy
Need a frosty dessert that serves 15? You've just found an easy one you can make ahead
- 1 cup Original Bisquick® mix
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 1 tablespoon instant espresso coffee (dry)
- 1/3 cup butter or margarine, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup frozen (thawed) orange juice concentrate
- 1 teaspoon instant espresso coffee (dry)
- 1 tablespoon hot water
- 1/4 cup chocolate-flavored syrup
- 1 1/2 cups whipping (heavy) cream
- Baking cocoa, if desired
Lemon Lover's Cookies Recipe
By mitzzy
This light cookie will melt in your mouth
- LEMON FROSTING:
- 3/4 cup butter, softened
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon grated lemon peel
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- GARNISH:
- Additional grated lemon peel, optional
Chocolate Eclair Cake
By mitzzy
This chocolate eclair cake recipe is no more like other cakes because in this recipe graham crackers are used along...
- For Chocolate Sauce Topping:
- 1 pack graham crackers
- 6 oz instant pudding mix (any flavor)
- 3 cup milk
- 8 oz whipped cream
- 1 cup sugar
- 4 tbsp cocoa
- 2 tbsp milk
- 4 tbsp butter
- 1 tsp vanilla extract
Chocolate Chip Toffee Bars
By mitzzy
HEAT oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 2 1/2 cups Pillsbury BEST® All Purpose Flour
- 2/3 cup firmly packed brown sugar
- 3/4 cup butter
- 1 large egg, slightly beaten
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 1 cup coarsely chopped nuts
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 (8 oz.) package toffee baking bits, divided
Lemon Meringue Cake
By mitzzy
. Preheat oven to 350°F (180°C)
- Lemon Curd
- 2 tsp (10 mL) gelatin
- 3 tbsp (45 mL) ) each; cold water (60ºF/16ºC) and hot water (120ºF/49ºC)
- 1 tbsp (15 mL) finely grated lemon rind
- 1/2 cup (125 mL) lemon juice, freshly squeezed
- 3/4 cup (175 mL) granulated sugar
- 4 egg yolks
- 3/4 cup (175 mL) Carnation® Regular or 2% Evaporated Milk
- Cake
- 3/4 cup (175 mL) Naturegg™ Simply Egg Whites™, well shaken
- 1 cup (250 mL) Carnation Regular or 2% Evaporated Milk, divided
- 2 tsp (10 mL) vanilla extract
- 3 cups (750 mL) Robin Hood® Best for Cake and Pastry Flour
- 1 ½ cups (375 mL) granulated sugar
- 4 tsp (20 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) unsalted butter, softened
- Meringue
- 1 cup (250 mL) granulated sugar
- 3/4 cup (175 mL) Naturegg™ Simply Egg Whites™, well shaken
Chocolate Fantasy Bars
By mitzzy
HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no-stick cooking spray
- Crisco® Original No-Stick Cooking Spray
- 1 (18.25 oz.) package Pillsbury® Chocolate Cake
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 large egg
- 1 cup chopped nuts
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- Dash salt
- 1/4 cup Pillsbury® Vanilla Frosting