This is a cookie recipe that I got from my Mom. The cookie itself melts in your mouth and has a great nutty flavor. The sugary icing is a great compliment!
Rating: 10 of 10
Thumbprint Cookies
½ c. Brown Sugar
1 c. Butter
2-3 egg yolks
2c. flour
Egg whites
1 ½ c. chopped nuts
Icing:
½ c. confectioners sugar
1 tbs. butter
2 tsp. milk
¼ tsp vanilla
24 milk chocolate kisses
Cream together sugar, butter and egg yolks. Beat flour into this mixture. Form balls and dip into slightly beaten egg whites. Roll balls in chopped nuts. Put on lightly greased cookie sheet and make a thumbprint on each ball. Bake at 350 for 8 minutes. Remove from oven and reset thumbprint. Bake 8-10 minutes longer. Fill with icing.
Wednesday, March 25, 2009
Company Chicken
COMPANY CHICKEN
2 or 3 uncooked chicken breasts, cut up in bite sized pieces
8 oz cream cheese
1 Italian Seasoning packet
10.5 oz can of chicken broth
10.5 oz can of cream of mushroom soup
4 oz butter
Salt and Pepper to taste
Put all in crockpot and cook on low for 5-6 hours. Serve over rice or egg noodles.
2 or 3 uncooked chicken breasts, cut up in bite sized pieces
8 oz cream cheese
1 Italian Seasoning packet
10.5 oz can of chicken broth
10.5 oz can of cream of mushroom soup
4 oz butter
Salt and Pepper to taste
Put all in crockpot and cook on low for 5-6 hours. Serve over rice or egg noodles.
Creamy Red Potatoes and Chicken
This recipe was really good. It's very filling. If you have a guy who likes meat and potatoes, this recipe is for you!
Rating: 10 of 10
Creamy Red Potatoes and Chicken
1 1/2 Pounds Red Potatoes -- chunked
8 Ounces Cream Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
12 Ounces Chicken Breast Without Skin -- cut into strips
Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.
Rating: 10 of 10
Creamy Red Potatoes and Chicken
1 1/2 Pounds Red Potatoes -- chunked
8 Ounces Cream Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
12 Ounces Chicken Breast Without Skin -- cut into strips
Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.
White Chocolate Cheesecake Stuffed Strawberries
White Chocolate Cheesecake Stuffed Strawberries
Cheesecake filling:
1 block cream cheese
1/4 powdered sugar
1/4 melted white chocolate
2 teaspoons pure vanilla
1 small box vanilla pudding mix
Combine above ingredients until smooth. Allow it to firm up to a stiff pudding consistency. If its too thick, add a touch of milk. If its too thin, add some cream cheese or powdered sugar.
Use large plump ripe berries and cut an X at the tip, cutting almost all the way down to the hull, but not in half!
Pipe filling into berries using either a piping bag (or plastic baggie w/tip cut off).
Cheesecake filling:
1 block cream cheese
1/4 powdered sugar
1/4 melted white chocolate
2 teaspoons pure vanilla
1 small box vanilla pudding mix
Combine above ingredients until smooth. Allow it to firm up to a stiff pudding consistency. If its too thick, add a touch of milk. If its too thin, add some cream cheese or powdered sugar.
Use large plump ripe berries and cut an X at the tip, cutting almost all the way down to the hull, but not in half!
Pipe filling into berries using either a piping bag (or plastic baggie w/tip cut off).
Chocolate Chip Cookie Dough Dip
Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.Serve with Nilla wafers or graham crackers.
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.Serve with Nilla wafers or graham crackers.
Peanut Butter Cup Cupcakes
These are my favoritest cupcakes EVER!!!!!!!!!!!!!!!!!!!!!!! You need to try this recipe. TRUST ME!
Rating: 10 of 10
PEANUT BUTTER CUP CUPCAKES
INGREDIENTS:
For cupcakes:
1 box (18.25oz) Devils Food cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1/2 cup semisweet chocolate chips
1 (12oz) bag Reeses mini peanut butter cups, unwrapped
For frosting:
2 sticks (1/2 cup) butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons milk, as needed
Mini semisweet chocolate chips for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large bowl combine cake mix, eggs, water and oil until moistened. Using a handheld mixer beat on medium speed for 2 minutes. Fold in semisweet chocolate chips. Place a heaping tablespoon of cake batter into each muffin cup. Place one Reeses mini peanut butter cup into each muffin cup, and top with an additional tablespoon of cake batter to cover.
3. Bake in preheated oven 18-22 minutes or until toothpick inserted along the edge of the cupcake comes out clean. Set aside to cool completely.
4. To prepare frosting: place butter and peanut butter in a medium bowl and beat with a handheld mixer until fluffy and thoroughly combined. Add vanilla extract and beat until combined. Gradually mix in powdered sugar until well incorporated- if mixture becomes too thick, add milk a tablespoon at a time as needed until desired consistency. Beat for 3 minutes until light and fluffy. Frost cupcakes and if desired, garnish with mini semisweet chocolate chip.
Rating: 10 of 10
PEANUT BUTTER CUP CUPCAKES
INGREDIENTS:
For cupcakes:
1 box (18.25oz) Devils Food cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1/2 cup semisweet chocolate chips
1 (12oz) bag Reeses mini peanut butter cups, unwrapped
For frosting:
2 sticks (1/2 cup) butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons milk, as needed
Mini semisweet chocolate chips for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large bowl combine cake mix, eggs, water and oil until moistened. Using a handheld mixer beat on medium speed for 2 minutes. Fold in semisweet chocolate chips. Place a heaping tablespoon of cake batter into each muffin cup. Place one Reeses mini peanut butter cup into each muffin cup, and top with an additional tablespoon of cake batter to cover.
3. Bake in preheated oven 18-22 minutes or until toothpick inserted along the edge of the cupcake comes out clean. Set aside to cool completely.
4. To prepare frosting: place butter and peanut butter in a medium bowl and beat with a handheld mixer until fluffy and thoroughly combined. Add vanilla extract and beat until combined. Gradually mix in powdered sugar until well incorporated- if mixture becomes too thick, add milk a tablespoon at a time as needed until desired consistency. Beat for 3 minutes until light and fluffy. Frost cupcakes and if desired, garnish with mini semisweet chocolate chip.
Cookies and Cream Cupcakes
This is my 2nd favorite cupcake recipe!
Rating: 10 of 10
Cookies and Cream Cupcakes
Ingredients:
30 Oreo (or Oreo-like) cookies
1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Preheat your over to 350 and line two cupcake pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. (I found this step to be a bitch.) Place one wafer, icing side up, in the bottom of each paper liner. Crush the remaining Oreos by any means you like. Set crumbs aside.
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.
Fill your liners 3/4 full with batter and place the pans int he oven. A little trick if you get fewer than 2 dozen cupcakes out of this, take the liners out of the empty cups and fill them about half way with water. This helps the cakes bake evenly despite the pan not being filled with batter.
Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.
Rating: 10 of 10
Cookies and Cream Cupcakes
Ingredients:
30 Oreo (or Oreo-like) cookies
1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Preheat your over to 350 and line two cupcake pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. (I found this step to be a bitch.) Place one wafer, icing side up, in the bottom of each paper liner. Crush the remaining Oreos by any means you like. Set crumbs aside.
Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.
Fill your liners 3/4 full with batter and place the pans int he oven. A little trick if you get fewer than 2 dozen cupcakes out of this, take the liners out of the empty cups and fill them about half way with water. This helps the cakes bake evenly despite the pan not being filled with batter.
Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.
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