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vendredi 12 août 2016

Pecan Cheesecake Squares







 1 1/2 c all-purpose flour
3/4 c firmly packed light brown sugar
1/2 c softened butter
1/2 c finely chopped pecans
now, these first 4 ingredients are for the shortbread layer, now these next ingredients are for the cheesecake layer
(2) 8oz pkg softened cream cheese
1/2 c sugar
1/2 c milk
2 tsp vanilla extract
now, these next ingredients are for the pecan pie layer
3/4 c firmly packed dark brown sugar
1/2 c light corn syrup
1/3 c melted butter, slightly cooled, not too warm
3 large eggs, lightly beaten
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 c pecans, whole chopped or in pieces, your choice.

How to make it :



Preheat oven to 350.
For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.



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Vanilla Peach Coffee Cake






  Batter:
2 eggs
1 C milk
1/2 C oil
1 tsp. Nielsen-Massey vanilla
1/2 C sour cream
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or vanilla bean paste
3/4 C powdered sugar
2-3 tsp. heavy cream

How to make it :


Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. Beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.
Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.
Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.
Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing. 





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TACO BAKE






 1 lb Ground Beef
1 pkg Taco Seasoning
? Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
½ Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired

How to make it :

Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topics.



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mercredi 10 août 2016

BOILED CORN







 What You'll Need


    fresh corn on the cob, shucked and cleaned
    water
    1 C. milk
    1/2 stick butter
    1 T. sugar


How to Make It


    Place the corn in a large pot and add just enough water to cover your corn. Add the milk, butter and sugar, stir to combine the water and milk. Bring to a boil over med. high heat, once it is boiling, lower the heat to medium and put a lid on the pot. Cook for 25 minutes for crisp tender or longer as to your liking.




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Better Than Sex Fruit Salad






 1 can(s)
fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)

How to make it :


Mix together Cool Whip, sweetened condensed milk and sour cream.
Add the fruit cocktail, pineapple, cherry pie filling and bananas.
Cover and refrigerate for at least four hours. Serve.




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Pineapple Cake






1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 package (12 ounces) frozen whipped topping, thawed
How to make it :

Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.



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Long John Silver's Batter Fish or Chicken.







 Batter:
1 1/2 cups flour
4 tablespoons cornstarch
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 cups hot water
You’ll also need chicken or fish

How to make it :



In a mixing bowl sift together the dry ingredients. Add the water and mix well. Completely coat the chicken or fish fillets with the batter and fry until golden brown






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