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Recipes
Christmas Quiche
By srumbel
My family loves this Christmas Quiche! The savory sausage and sweet cranberries combine to make a delicious breakfa...
- 1 9- inch deep dish pie shell frozen or homemade
- 1/2 lb ground sausage
- 3/4 cup dried cranberries
- 1 1/2 cups Monterey Jack cheese shredded
- 3 eggs lightly beaten
- 1 1/2 cups half and half
Fluffy Banana Pancakes
By srumbel
These delicious banana pancakes are loaded with bananas, smothered in butter, topped with additional sliced bananas...
- 1 1/4 cups all purpose flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 egg
- 1 1/4 cups buttermilk
- 2 Tbs butter, melted
- 1/4 cup sugar
- 1/2 cup mashed bananas
Funfetti Cake Batter Cookies from six sisters stuff
By srumbel
Anything made from a Funfetti Cake Mix is my favorite! I found this little recipe from cookin cowgirl and they tast
- 1 box Funfetti cake mix, 18.25 oz
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup color sprinkles
Simple Homemade Pizza Sauce
By srumbel
To go along with the homemade pizza, we have homemade sauce
- 15 oz tomato sauce
- 3 oz tomato paste
- 1 tsp minced garlic
- 1 tsp onion powder
- 2 tsp oregano
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 2 tsp brown sugar
- 2 TBSP water
- salt/pepper
Cinnamon Roll Sheet Cake*
By srumbel
Cinnamon Roll Sheet Cake is ready to devour in just 30 minutes and will make your whole house smell like cinnamon r...
- For the Icing:
- 1 box vanilla cake mix
- 1 (3.4oz) pkg. vanilla instant pudding mix
- 4 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup Land O Lakes Unsalted Butter, melted
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
- 1 1/2 cup powdered sugar
- 1 to 2 tbsp milk
- dash of vanilla extract
Pumpkin Gingerbread Snack Cake
By srumbel
Pumpkin stirred into spicy gingerbread cake and topped with a generous sprinkling of powdered sugar
- One 14.5 oz box of Gingerbread Cake/Cookie Mix
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup water
- Powdered sugar
3 Ingredient Pumpkin Angel Food Cake Bars
By srumbel
Instructions Preheat oven to 350
- 1 box fat free Angel Food Cake Mix
- 1 (16oz) canned pumpkin
- 1 tsp pumpkin pie spice
- Whipped Cream
- 4 bananas, sliced into rounds if you want to make the kebabs
- optional glaze
- 3/4 cup sifted powdered sugar
- 1 1/2 tbsp hot water
- 1 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
Mini Funfetti Oreo Cheesecake Bites
By srumbel
Delicious baked funfetti cheesecakes dipped in chocolate! from sweetestmenu
- 300 grams (approximately 30) Oreo cookies
- 115 grams (1/2 cup / 1 stick) unsalted butter, melted
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 100 grams (1/2 cup) caster sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 120 ml (1/2 cup) Greek yoghurt
- 1/3 cup funfetti sprinkles
- 150 grams (1 cup) milk or dark chocolate
- 1 teaspoon vegetable oil
Peanut Butter Cupcakes-sallysbakingaddiction
By srumbel
These are my new & improved peanut butter cupcakes
- 1 and 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil*
- 1/2 cup (125g) creamy peanut butter*
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/3 cup (80g) sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup (180ml) whole milk, at room temperature*
- 1/3 cup (40g) very finely crushed or chopped peanuts*
- Chocolate Peanut Butter Frosting
- 1 cup (230g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk
- 1/3 (80g) cup creamy peanut butter*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- optional for garnish: mini Reese’s Peanut Butter Cups or chopped peanuts
Vegan Butterscotch Cupcakes
By srumbel
These sweet cupcakes are a deliciously indulgent way to enjoy a favorite childhood flavor without a drop of dairy! ...
- Brown Sugar Cupcakes
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch (can sub tapioca starch)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Earth Balance Buttery Sticks (Original or Soy Free), softened at room temperature
- 3/4 cup packed brown sugar
- 1 cup original or unsweetened dairy-free milk beverage, divided
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- Vanilla Buttercream
- 1 cup (2 sticks) Earth Balance Buttery Sticks (Original or Soy Free), softened at room temperature
- 3 3/4 cups powdered sugar
- 1/4 cup canned, full fat coconut milk (see note below)
- 1 tablespoon pure vanilla flavoring or extract
- Butterscotch Sauce
- 1/4 cup Earth Balance Buttery Spread (Original or Soy Free)
- 3/4 cup packed light brown sugar (if using dark, it will come out more like my pictures)
- 3/4 cup canned, full fat coconut milk (see note below)
- 2 1/2 teaspoons vanilla extract
- 1/8 to 1/4 teaspoon salt, to taste