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Recipes
My Friend Flicker Pie
By Neenee
Heat the oven to 350 degrees F
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
- 4 king-sized candy bars (nougat topped with peanuts and caramel covered with milk chocolate)
- 1/2 cup peanut butter
- 1 1/2 tablespoons half-and-half
- 4 cups whipped topping
- Additional whipped topping and chocolate syrup, for garnish
Gooey Butter Cakes
By Neenee
Preheat the oven to 350 degrees F
- Filling:
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons (1 stick) butter, melted
- Mint leaves, for garnish
- Whipped cream, for garnish
- 1 (8-ounce) package cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup peanut butter
- 1 whole banana
- 8 tablespoons (1 stick) butter
- 1 (16-ounce) box powdered sugar
Grandmother Paula's Red Velvet Cake
By Neenee
Preheat oven to 350 degrees F
- Cake:
- 2 cups sugar
- 1/2 pound (2 sticks) butter, at room temperature
- 2 eggs
- 2 tablespoons cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
- Icing:
- 1 (8-ounce) package cream cheese
- 1 stick butter, softened
- 1 cup melted marshmallows
- 1 (1-pound) box confectioners' sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
Blueberry Crumb Bars
By Neenee
For crust: Preheat oven to 375°F
- Crust:
- 2 cups all purpose flour
- 1 cup old-fashioned oats
- 1 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup sliced almonds
- Filling:
- 3 cups fresh blueberries (about 15 ounces) or one 12-ounce package frozen blueberries (do not thaw)
- 1 cup blueberry preserves (10 to 11 ounces)
- 1 tablespoon all purpose flour
- 1 teaspoon finely grated lemon peel
Red Velvet Cupcakes
By Neenee
Preheat oven to 350°F. Line 18 muffin cups with paper liners
- 1 3/4 cups self-rising flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature, divided
- 2 large eggs
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract, divided
- 1 cup buttermilk, divided
- 1 teaspoon distilled white vinegar
- 1/4 teaspoon baking soda
- 2 8-ounce packages cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 2 cups sweetened flaked coconut (about 6 ounces), divided
S'more Cookie Bars (favorite)
By Neenee
1. Heat oven to 350°F. Grease 8-inch square baking pan
- •1/2 cup (1 stick) butter or margarine, softened
- •3/4 cup sugar
- •1 egg
- •1 teaspoon vanilla extract
- •1-1/3 cups all-purpose flour
- •3/4 cup graham cracker crumbs
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
- •1 cup marshmallow creme
Peanut Butter Cookie Fudge
By Neenee
Glaze: 1/2 cup powdered sugar 1 tablespoon creamy peanut butter 3 to 4 teaspoons milk Line 8 or 9 inch square...
- Fudge:
- 1 cup special dark chocolate chips
- 1/2 cup butter
- 3 cups powdered sugar
- 1 cup coarsely chopped creme-filled peanut butter sandwich cookies
Butter Brickle Biscotti
By Neenee
Heat oven to 325 degrees. Combine flour, baking powder and cinnamon in medium bowl until well mixed; set aside ...
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp almond extract
- 1 cup English toffee bits
- 6 ounces vanilla or chocolate-flavored candy coating (almond bark)
Spiced Pumpkin Cupcakes
By Neenee
1. Heat oven to 350°F (or 325°F for dark or nonstick pan)
- 1/2 cup finely chopped pecans
- 3 tablespoons sugar
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 container Betty Crocker® Rich & Creamy cream cheese frosting
Paula Deen's Hummingbird Cake
By Neenee
TO MAKE THE CAKE: Heat the oven to 325 degrees F
- FOR THE CAKE:
- 3 cups self-rising flour
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup finely chopped pecans
- 2 very ripe large bananas, mashed
- 1 (8 ounce) can crushed pineapple, with juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs, beaten
- FOR THE ICING:
- 1 (1 pound) box confectioners' sugar
- 1 (8 ounce) package cream cheese, at room temperature
- 6 tablespoons (3/4 stick) butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, if needed
- 1/2 cup finely chopped pecans (for garnish)