TURTLE BROWNIES

 

Ingredients

3/4 cup granulated sugar

1/2 cup of milk

1/2 cup of oil

1 large egg

1 teaspoon of vanilla extract (or almond extract)

2 cups all-purpose flour

2 teaspoons of baking yeast

1/4 teaspoon of salt

2 jars of maraschino cherries* (10 ounces each)

Icing :

2 cups powdered sugar

2 tablespoons of melted butter

1/3 cup maraschino cherry juice

1/2 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees.

In a medium bowl, mix the sugar, milk, oil, egg and vanilla. In another bowl, mix the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until well blended.

Drain the maraschino cherries, reserving the juice for icing. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

Pour the batter into a greased loaf pan 9″x5″. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Let the bread cool for 10 minutes, then remove the bread to a rack to cool completely.

To make the icing, mix powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until smooth.

Once the bread has cooled, spread the icing on top of the bread. Cut into slices and serve. Freezes well!

Cherry Bread

 Ingredients

3/4 cup granulated sugar

1/2 cup of milk

1/2 cup of oil

1 large egg

1 teaspoon of vanilla extract (or almond extract)

2 cups all-purpose flour

2 teaspoons of baking yeast

1/4 teaspoon of salt

2 jars of maraschino cherries* (10 ounces each)

Icing :

2 cups powdered sugar

2 tablespoons of melted butter

1/3 cup maraschino cherry juice

1/2 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees.

In a medium bowl, mix the sugar, milk, oil, egg and vanilla. In another bowl, mix the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until well blended.

Drain the maraschino cherries, reserving the juice for icing. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.

Pour the batter into a greased loaf pan 9″x5″. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Let the bread cool for 10 minutes, then remove the bread to a rack to cool completely.

To make the icing, mix powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until smooth.

Once the bread has cooled, spread the icing on top of the bread. Cut into slices and serve. Freezes well!

Old-Fashioned Potato Candy

 

INGREDIENTS

6 cups powdered sugar, plus more if needed

1/2 cup russet potato, mashed and cooled (about 1 large potato)

1/3 cup creamy peanut butter

1 tablespoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

PREPARATION

In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.

Mix in powdered sugar, 1 cup at a time, until a dough has formed Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.

Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10×12-inches.

Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).

Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.

Brown Sugar Caramel Pound Cake

 

Ingredients:

1 ½ cups butter softened

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup whole milk

1 8oz bag toffee chips (I use Heath)

1 cup pecans, chopped

Caramel Drizzle:

1 – 14 oz can sweetened condensed milk

1 cup brown sugar

2 tablespoons butter

½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

EASY CHEESY GARLIC BREAD

 

Ingredients

1 loaf of ciabatta bread or oval bread loaf

1 1/2 cups Mozzarella Cheese

1 tablespoon fresh parsley or 1/2 tbs of dried parsley

3 large garlic cloves, crushed

1/3 cup butter

Salt and Pepper

Instructions

Cut half-way through the bread, making diagonal slices, then create diagonal slices in the other direction – so effectively you make diamond shapes across the top of the loaf.

Mix the butter and garlic together until soft and easy to spread. Crack a little salt and pepper into the butter-garlic mixture and mix through.

Open up each little bread slice, and butter the inside of the slices. Add in a little cheese to each slice.

Sprinkle the top with parsley.

Wrap in tin foil and bake at 180C for 15 minutes and then remove the foil and grill for 5 minutes until the top of the loaf has browned nicely

Philly Cheese Steak Casserole

 

Ingrеdіеntѕ:

1 1/2 роundѕ lеаn grоund bееf

2 bеll рерреrѕ

1/2 уеllоw оnіоn

1 сlоvе gаrlіс

1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)

4 ѕlісеѕ Prоvоlоnе cheese

4 lаrgе eggs

1/4 сuр hеаvу сrеаm

1 tеаѕрооn hоt ѕаuсе

1 teaspoon Worcestershire sauce

Directions:

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.

Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.

Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.

When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt.

Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.

Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)

Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.

Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.

Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving

Banana Banana Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Directions

Prep : 15 m Cook : 1 h 5 m Ready In : 1 h 20 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack