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S'mores parfaits yummy!




Ingredients:

For chocolate pudding


1/4 cup corn starch
1/8 teaspoon salt
3 cups milk
4 oz semi-sweet chocolate (such as Ghiradelli baking bar), chopped
1 tablespoon butter
1 teaspoon vanilla extract



For the marshmallow cream filling:

8 oz package cream cheese, softened
7 oz jar marshmallow creme
1 cup powdered sugar
For the graham cracker filling:

1 1/2 cups finely crushed graham crackers (about 1 standard package)
2 tablespoons butter, melted
Toppings:




Toasted marshmallows if desired



INSTRUCTIONS

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Elijah is lovely

Fall cupcakes

This is one of my family's favorite recipes. I leave out the peanuts and use chocolate chips instead of cranberries. My kids look forward to me making these. It's fall and a great time to make these.


Peanut Pumpkin Cupcakes

1-1/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1-1/3 cups sugar
1 cup canned pumpkin puree
2 eggs
2 Tbs. peanut or vegetable oil
1/2 cup dried cranberries or semisweet chocolate chips
1 cup chopped roasted peanuts


Preparation:

Heat oven to 350 degrees. Grease or spray or use paper liners.

Stir together the flour, baking powder, soda, cinnamon and salt, then set aside. In a large mixing bowl, mix the sugar, pumpkin, eggs and oil until thoroughly combined. Add the flour mixture and stir just until dry ingredients are moistened. Stir in the dried cranberries(or chocolate pieces) and half of the peanuts.

Spoon batter into cups. Sprinkle with remaining peanuts. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. cool in pan for 10 minutes. Remove from pan.

Yield 1 dozen.

We like them so much that sometimes I use the whole can of pumpkin and double the recipe.

They freeze well. 😊


I have posted this before but with and all the new friends I have made lately I thought I'd re-post this.
Coffee cup with Elijah and a heart

Hot chocolate to warm us up

Ingredients:

2 Tbs.white sugar
2 tsp.cocoa powder
1 pinch salt
1 cup milk
1/4 tsp.vanilla

Preparation:

Mix together the sugar,cocoa and salt in a mug. Heat the milk in the microwave(1-1/2 or 2 minutes)or on the stove until hot.
Gradually add the milk to the cocoa mixture,stirring until well blended. Stir in the vanilla.

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Autumn Gorgeous falling leaves

Chocolate crinkle cookies

I love these so much just delicious around Christmas or anytime. :)



INGREDIENTS

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs, at room temp
3 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1 tsp kosher salt(reduce by half if you’re using table salt)
1/2 cup powdered sugar (for dusting)

INSTRUCTIONS
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Autumn leaf on table

Cookie dough dip





Ingredients
1/2 cup butter softened
8 ounces cream cheese softened
2 teaspoons milk or cream
1/2 cup brown sugar
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips plus more for garnish

Instructions
Place the butter and cream cheese in the bowl of a mixer. Beat until smooth and creamy. Add the milk and beat until smooth.

Add the brown sugar, powdered sugar and vanilla extract, then beat until smooth.

Use a spatula to fold in the chocolate chips.

Spoon into a bowl. Top with additional chocolate chips and serve.

Keep refrigerated
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Quick and easy chicken

A tangy, quick, and easy chicken dish - prepared on the stove top in under 1/2 an hour! Quick and delicious! Serve over rice."


2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper



Directions
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.