Recipes found on Facebook: April 2013

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Saturday, April 13, 2013

Monster Cookie Dough Dip

Who wouldn't want Monster Cookie Dough Dip at their party .. how good is this delish dish! Thanks for sharing Fantasy Kids Parties

1 (8 ounce) pack
age cream cheese, softened
½ cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 ½ cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips

With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
Add in the powdered sugar, brown sugar, flour, and vanilla.
Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
Add the M&Ms and chocolate chips.
Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!

Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker.

as seen on and copied from facebook

Thursday, April 11, 2013

Fried Ice Cream Cake

Fried Ice Cream Cake
original recipe by ilovecooking

1/2 cup butter (1 stick)
1 cup sugar
1/2 teaspoon salt
3 cups crushed cornflakes
1 1.75-quart container vanilla ice cream (no substitutions – it has to be real ice cream)
1 8-ounce carton frozen whipped topping, thawed
3/4 teaspoon cinnamon
Honey for drizzling

Set ice cream out to soften up at room temperature for about 30 minutes. Or longer if your freezer is set on 'Cryogenic Clone Storage'. You want to be able to slide a butter knife into it without too much resistance.

Meanwhile, melt butter in a large skillet over medium-high heat then add sugar and salt. Stir and continue cooking until the sugar is thoroughly incorporated into the butter and the mixture starts to bubble (about 2-3 minutes). Add cornflakes and continue cooking, constantly stirring, for 5-6 minutes or until the cornflakes are slightly caramelized and browned. Be careful not to cook too long or the sugar will burn.

Add a little more than half of the cornflakes to the bottom of a 13x9 baking dish (more than 1/2 but not quite 2/3). Using your hand, pat the cornflakes into a level crust in the bottom of the dish. Let crust cool to room temperature.

In a stand mixer using the paddle attachment or large bowl using big ole spoon, mix ice cream, whipped topping and cinnamon just until thoroughly combined.

Spread ice cream mixture evenly over cornflake layer. Sprinkle top of ice cream evenly with remaining cornflakes. Cover and return to freezer. Freeze “cake” for 4 hours before serving.

I was able to serve and enjoy this straight out of the freezer. The ice cream layer was soft and fluffy but, again, if your freezer is set on some subarctic dinosaur preserving setting, you may want to let this set in the fridge for an hour or so to soften up before serving.

Drizzle each portion with honey before serving.

Wednesday, April 10, 2013

Baked Fried Chicken ~Better Than Fried Baked Chicken~

~Better Than Fried, Baked Chicken~

Pretty sure that someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin & added fat & calories!

This is super easy and you are TOTALLY going to love it!

Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

as seen and copied from facebook :)

Apple Fritters

Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon.
Stir in milk and egg until just combined.
Fold in apple.
Pour oil into skillet so that it is approximately 1 1/2 deep.
Heat oil on high. Oil is ready when a little dough thrown in floats to top.
Carefully add dough to oil in heaping teaspoons.
Cook until brown, about 2 minutes, then flip.
Cook another 1-2 minutes, until both sides are browned.
Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.
Make glaze by stirring milk and powdered sugar together in a small bowl.
Drizzle over apple fritters.
Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.
Best served warm.


Here's the recipe for these rolls..they're easy to make and I think they should be called Never Fail Yeast Rolls...


4 c
ups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)

Sift together two cups of the flour with the sugar, and stir in the yeast.
With mixer at low speed, blend shortening or butter into the flour mixture.
Add the hot water (the hottest it comes from your tap, all at once, with mixer running).
Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough. 

(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)

Knead lightly on a floured board and shape into a ball.
Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours.
Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled.
Bake in a preheated 375 degree oven until barely brown.
May be frozen after baking and reheated to serve. 

as seen on and copied from facebook :)

Butterfinger Dessert

Butterfinger Dessert
 -Weight Watchers =easy and low in sugar

1 (10") prepared angel food cake, cut into 1' cubes
1 ( 1 oz.) package of sugar free, fat free but
terscotch pudding mix
1 1/2 cups skim milk
2 ( 8 oz.) containers of cool whip FREE, thawed
10 fun-sized butterfingers candy bars, crushed ( I used mini food processor)

1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.

2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE.

3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy! (reposted from facebook)

Turtle Cake:

Turtle Cake:

1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips

1 cup chopped nuts (I used pecans) (or omit)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. 

In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy). Bake about 10 - 12 minutes at 350 degrees.
When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 - 30 minutes more, until done.

Jell-O cookies

Jell-O cookies

1 and 3/4 cups flour
1/2 tsp. baking powder
3/4 cups softened butter

1/2 cup granulated sugar
1 egg white
½ tsp. vanilla
2- three oz. packages of Jell-O (you can double the recipe and have 4 packs of Jell-O)
Beat the butter and sugar together. Add the egg white and vanilla.
In a separate bowl mix the flour and baking powder then combine with butter mixture.
Divide the dough in half and knead one small box of Jell-O into each half.
Shape into balls and flatten onto an ungreased cookie sheet 2 inches apart with a spoon or fork.
Bake at 350 for 10 minutes.
Let cool for a couple minutes before removing from cookie sheet.

Cream Cheese filled Banana Bread

Cream Cheese filled Banana Bread

1 c sugar
1/2 c butter, softened
2 eggs
3 mashed ripe bananas
1 tsp salt
1 tsp baking soda
3 Tbsp sour cream
2 c flour
1 c chopped nuts

8 oz softened cream cheese
1/3 c sugar
1 egg
1 Tbsp flour

Mix 1 cup sugar, butter & 2 eggs. Add bananas, salt, the soda dissolved in sour cream, & 2 cups flour. Mix well and add nuts.

Divide 1/2 of this mixture into 2 greased & floured loaf pans. Combine cream cheese mixture ingredients and spread over mixture in pans. Spread remaining banana bread batter on top.
PS ~ I like to sprinkle a few extra nuts on top or sprinkle top with 1 T. sugar mixed w. 1/2 T. cinnamon before baking. Makes a nice crunchy top. But that's totally optional.
2 Bake at 350 for 1 hour. .... Test for doneness.
Cool and slice. Makes a lovely presentation.

Cracker Barrel Broccoli Cheddar Chicken

Cracker Barrel Broccoli Cheddar Chicken
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4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt


Preheat your oven to 350 degrees.

Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk).

Place chicken breasts in a baking dish. Season with seasoned salt.

Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup.

Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli.

Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color).

When chicken has been removed from oven, sprinkle with shredded cheddar cheese.