Monday, January 8, 2018

Peach Bread




This is a delicious bread full of peach chunks and the recipe makes 2 loaves.  One for you and one to freeze for later or giveaway to a close friend or family member.  I used frozen peaches and put them in the food 


Peach Bread

3/4 cup butter softened
8 oz cream cheese, room temperature
1/2 tsp vanilla
2 cups sugar
1 1/2 cups peaches, chopped
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups flour

Cream together butter, cream cheese, vanilla and sugar.  Fold in peaches.  Add in dry ingredients gradually.  Divide the dough and spread evenly into 2 greased loaf pans.  Bake for 60-70 minutes.  Test with a wooden cake tester to make sure it's fully cooked.  Cool for 20 minutes before cutting into.


Friday, December 22, 2017

Chocolate Caramel Layer Bars




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Chocolate Caramel Layer Bars

2 sticks of butter, softened
1/4 tsp salt
1 tsp vanilla
3/4 cup powdered sugar
2 cups flour

Stir together and place in a non-stick aluminum foil lined 9 x 9 pan.  Pat down 
leaving a little rim around the edges to hold the caramel and chocolate.  Bake 
30 minutes at 350°.  While it's baking, unwrap 1 - 11 oz bag of caramels and
cut in half.  Put in a microwave safe container with2 tbsp. of milk   Heat until
soft and mix together.  Spread caramel mixture over the shortbread.  Top 
with 4 Hershey's bars and allow to soften before spreading out.  Place in 
refrigerator to harden the chocolate.





Who doesn't love chocolate and caramel together and this bar has all that and a buttery bottom layer of shortbread.

Tuesday, December 19, 2017

Chocolate Bark with Craisins and Potato Chips


This is such a simple recipe that all the ingredients are in the title of this post...chocolate bark, Craisins and potato chips with a delicious result.



Chocolate Bark with Craisins & Potato Chips

1 pkg chocolate bark
2 cups crushed ripple potato chips
3/4 cup Craisins, cut in smaller pieces (approximately in half)

Melt the chocolat bark in a microwave safe bowl.  Stir in the potato chips and Craisins.  Spread out evenly over an non-stick aluminum foil lined baking sheet.  Cool to harden.  Break into small pieces and store in an air tight container.

Sunday, December 17, 2017

Baileys Caramel Brownie Balls

  



It’s that time of year to enjoy an adult beverage and this time it’s inside of these little brownie balls.

 

Baileys Caramel Brownie Balls

 

Melt together in a large saucepan ~

¾ cup butter

6 oz semisweet chocolate chips (1/2 bag)

 

Allow to cool slightly and then stir in ~

3 large eggs

1 tsp vanilla

½ tsp salt

¾ cup flour

Spread out on a greased 12 x 17 pan or use non-stick aluminum foil.  Bake for 10 minutes at 350°Allow to cool before breaking up the brownie into small pieces and placing in a mixer bowl.  Using the paddle attachment on low speed gradually add in ¼ cup Baileys Caramel liqueur and mix until it forms a ball.  Shape into 1” balls and roll in ½ cup of Natural Sugar in the Raw to coat the balls.  Chill until set.  

Thursday, December 14, 2017

Orange Muffins


I love the flavor of oranges and what better way to start off your day than with a muffin that's packed full of orange flavor and a hint of cinnamon.


Orange Muffins

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1/2 cup sour cream
1/2 tsp orange extract
1/2 tsp vanilla
zest of 1 orange
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
juice of 1/2 of an orange
1/4 cup milk
1 3/4 cups flour

Cream together butter and sugars.  Stir in eggs, extracts and sour cream.  Add in juice and milk and gradually add in the dry ingredients.  Scoop into greased or lined muffin cups.  Bake for 25 minutes at 350°.  Allow to cool before icing.  Or you can just eat them warm without the icing.

Orange icing

3/4 cup powdered sugar
juice of 1/2 of an orange

Stir together and spoon over the muffins.

Sunday, December 10, 2017

Candy Cane Bark




This treat is super easy to make and it's perfect for the season and a good way to use up candy canes.  I tried to find the ones that came pre-crushed but they were out at the store so with a large sealable plastic bag and my meat tenderizer...I had pieces within minutes.


Candy Cane Bark

1 package vanilla bark 
2 cups Rice Krispies
10 candy canes, crushed

Line a 10 x 13 pan with non-stick aluminum foil.  Melt the vanilla bark in a microwave safe bowl.  When completely melted, stir in the Rice Krispies and smooth out evenly on the pan.  Sprinkle the candy cane pieces on top and lightly press in so they stick.  Cool in the refrigerator for a half hour.  Remove and break up into bite size pieces.

  




Monday, November 27, 2017

Taco Bake



This taco bake will please those that like a milder Mexican dish.  It has some of the spices but sour cream and cream cheese both work to make it a creamier hot dish.  I use my own taco seasoning so if you use some from a package, adjust the salt and pepper accordingly.
 
Taco Bake

1# extra lean ground beef, seasoned and browned
2 tbsp taco seasoning
1 cup tomato sauce
3 cups cooked macaroni noodles
1 cup sour cream
8 oz cream cheese
2 tbsp milk
1 cup shredded Mexican 4 cheese blend

In your frying pan, add the taco seasoning, tomato sauce and sour cream to the browned ground beef and stir until completely mixed.  Put the cooked macaroni noodles in the bottom of a greased 13 x 9 pan.  Microwave the cream cheese and milk for 1 minute and stir until completely blended.  Spread over macaroni noodles.  Top with the taco beef mixture and spread evenly over the cream cheese.  Top with the shredded cheese.  Bake for 20 minutes at 350°

Taco Seasoning

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.