My Favorite Recipes

Pillsbury Bake-Off Recipes

Photobucket

click here to enter contest or get past winning recipes

No comments:

Newer Post Older Post Home

Subscribe to: Post Comments (Atom)

Jason's Everlasting Recipes

Crazy for Crust

Breakfast and Brunch

25 Breakfast & Brunch Recipes by Gooseberry Patch by Gooseberry Patch

foodgawker

Recipezaar: Inexpensive recipes

My Blog List

Real Good Recipes

testing 123

Favorite Recipe Sites

AllRecipes
Annie's Easy Recipes
Back of the Box Recipes
BakeSpace
Baked Perfection
Blog Catalog
BlogTopList
Cheap Cooking
Cheap and Easy Cooking
Chow
Cooks - a ton of recipes
Cupcakes
Easy Recipes
Family Oven
Five Ingredient Recipes
Food Network - quick and easy
Food.com
Healthy Recipes
Home Cooking
How to Cook Anything
JIF Peanut Butter Recipes
Made From Scratch
Northpole Cookbook
Recipe Goldmine
Recipes for Cakes
Recipes from around the world
Spices
The Recipe Link
Worlds Best Recipes

Allrecipes Daily Recipes for Main Dish

Allrecipes Daily Recipes for Desserts

Simply Recipes

Blog Archive

► 2013 (1)
- ► March (1)

► 2010 (6)
- ► June (1)
- ► May (1)
- ► April (3)
- ► January (1)

▼ 2009 (37)
- ► September (3)
- ► August (3)
- ► June (2)
- ► May (1)
- ► March (8)
- ▼ February (15)
- ► January (5)

► 2008 (42)
- ► December (3)
- ► November (5)
- ► October (4)
- ► September (9)
- ► August (21)

More favorite sites

A Year of Slow Cooking
Alcohol Cooking Substitutions
Bobbi's Kozy kitchen
Cooking Light
Diet Recipes Blog
Food Fit
Food and Recipes
Gina's Weight Watcher Recipes
Health Recipes
Healthy Cooking
My Favorite Weight Watcher Sites
Weight Watchers
Weight Watchers Recipes

Free Online Recipes | Free Recipes

Southern Plate

The 99 Cent Chef

Tips

Vinegar Tips

Chocolate Self-Saucing Pudding

1 cup of flour

a pinch of salt

1/2 cup of Splenda

1/4 cup powdered milk

3 teaspoons of baking powder

1/4 teaspoon baking soda

1 cup of milk

6 tablespoons of melted butter

2 lightly beaten egg whites

1 teaspoon of vanilla extract

*

3/4 cup brown sugar

2 Tablespoons cocoa

1 cup boiling water

Preheat the oven to 350F

Sift flour, salt, Splenda, powdered milk, baking powder and baking soda into a bowl.

Add the milk,melted butter, egg and vanilla extract and whisk thoroughly until combined.

Pour into 4 coffee mugs or ramekins til half full.

For the topping, stir the brown sugar and cocoa powder in a bowl to combine then sprinkle it over the cups of pudding batter.

Pour 1/4 cup boiling water carefully over each pudding, then bake for 18-20 minutes. Remove carefully from the oven and serve hot.

*

Put the cups in a pan with edges to bake.

Sour Cream Coconut Cake

1 (18oz) pkg butter flavor cake mix
2 cups sugar
1 (16oz) carton sour cream
1 (12oz) pkg frozen coconut (thawed)
1 1/2 cups Cool Whip

Prepare cake mix according to package directions - making two 8 in. layers.
Next - Combine sugar, sour cream, and coconut and place into fridge to chill.
When cake is done let it cool then split it making four layers.
Remove mixture from fridge - fill a cup 2/3 full and set aside.
Spread rest between layers.
Combine the 2/3 cup mixture with Cool Whip and spread on top and side of cake.
Seal in air tight container ( I use one of those plastic cake carriers) and refrigerate two or three days.
*
My husband loves this cake....

Lemon Bread Pudding

1/2 cup sugar
1/2 teaspoon vanilla
6 eggs
1/2 cup Original Bisquick mix
2 cups milk
10 cups cubed French bread (about ten 1-inch slices)
1 can (15 oz) lemon pie filling or any fruit pie filling
1 cup frozen (thawed) whipped topping

1. Heat oven to 350. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
2. Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
3. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.

Ice Cream Flag Cake

2 containers chocolate ice cream and/or vanilla Ice Cream
4 cups assorted sliced fresh fruit
2 cups thawed frozen whipped topping
50 fresh blueberries
2 pints strawberries, sliced or raspberries

Directions
1. Cut carton from one container frozen ice cream. Next cut into 4 lengthwise slices.
2. In 13 X 9-inch dish arrange 4 ice cream slices, pressing to form an even layer. Top with fruit, then repeat with the other carton. Cover and freeze 5 hours or until ready to serve.
3. Just before serving top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 strawberry or raspberry "stripes".

Simple theme. Powered by Blogger.