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Recipes
Russian Tea Cakes
By dawn716
PREHEAT OVEN TO 350* CREAM BUTTER AND VANILLA
- 1 C BUTTER
- 1 t VANILLA
- 6 T 10X SUGAR
- 2 C FLOUR
- 1 C CHOPPED WALNUTS
- 1/3 C 10X SUGAR FOR DECORATING
Funfetti® Holiday Sundae Cupcakes
By dawn716
HEAT oven to 350°F. Insert paper baking cups into muffin pan
- 1 package Pillsbury® Funfetti® Holiday Cake Mix
- 1 cup water
- 1/3 cup Crisco® Pure Vegetable Oil
- 3 large eggs
- 1/2 cup mini semi-sweet chocolate chips
- 1 (15.6 oz.) can Pillsbury® Funfetti® Holiday Vanilla Flavored Frosting
- 1 pint strawberry ice cream or flavor of your choice, softened
- 1 (8 oz.) container frozen whipped topping, thawed
- 24 maraschino cherries with stems, drained
Beer B Que Sauce
By dawn716
SPOON OR BRUSH ON CHICKEN OR PORK
- COMBINE IN SAUCEPAN, 1 C BEER, 1/2 T SALT, 1 C KETCHUP, 1/3 C VINEGAR, 1/3 C BROWN SUGAR, 3 T WORCHESTERSHIRE SAUCE, 1 t DRY MUSTARD, 1 T PAPRIKS, 1/2 T CHILI POWDER. BRING TO BOIL, COOK AND STIR 5 MINUTES. ADD 1 SLICED ONION AND 12 SLICE LEMON.
STOVE TOP One-Dish Chicken Skillet
By dawn716
MIX hot water, butter and stuffing mix
- 1-1/2 cups hot water
- 1/4 cup butter or margarine, melted
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 6 small boneless skinless chicken breasts (1-1/2 lb.)
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Almond Peach Cinnamon Kuchen
By dawn716
HEAT oven to 350° F. Lightly coat 9-inch springform pan with no-stick cooking spray
- Crisco® Butter Flavor No-Stick Cooking Spray
- 1 (21 oz.) package Martha White® Cinnamon Streusel Coffee Cake Mix
- 1/3 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1/3 cup sour cream
- 2 large egg yolks
- 1/2 teaspoon almond or vanilla extract
- 1 (15.25 oz.) can sliced peaches, drained well and chopped (1 1/4 cups)
- 2 tablespoons sliced almonds
Tripe Chocolate S'mores Bark
By dawn716
Line a 15×10 inch cookie sheet with parchment paper
- 24 oz dark chocolate (or milk chocolate)
- 8 oz white chocolate
- 3/4 C graham crackers broken into pieces
- 1/2 C marshmallows bits
- 2 (1.55 oz) Hershey’s milk chocolate bars (or dark chocolate), broken into pieces
Mounds Candy Bars
By dawn716
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
- 3/4 cup chocolate chunks
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil
- 1 tablespoon agave nectar or honey
Peppermint Frosting
By dawn716
COMBINE ALL EXCEPT CANDIES IN BOWL, STIRRING UNTIL SMOOTH
- 2 C POWDERED SUGAR
- 1/2 C TUB SYTLE LIGHT CREAM CHEESE
- 1/8 t PEPPERMINT EXTRACT
- 16 HARD PEPPERMINT CANDIES, FINELY CRUSHED
Chocolate Peppermint Bark
By dawn716
INA MICROWAVE SAFE BOWL, MELT WHITE CHOCOLATE AT 70% POWER, STIR UNTIL SMOOTH
- 6 SQUARES 1 OZ EACH WHITE BAKING CHOCOLATE
- 1 C CHOCOLATE CHIPS
- 1 C CRUSHED PEPPERMINT CANDIES, DIVIDED
Honey Glazed Carrots
By dawn716
PLACE 1 INCH OF WATER IN SAUCEPAN, ADD CARROTS
- 1 1/2 C BABY CARROTS
- 3 T. HONEY
- 2 T. BROWN SUGAR
- 1 t LEMON JUICE