Sunday, November 27, 2016

Corn Cornbread Casserole

Borrowed from Facebook post snd sharing with friends Ingredients 1 can(s)regular sized can of creamed corn, undrained 1 can(s)regular sized can of corn, drained 1 boxjiffy cornbread mix or use following substitution 2 large eggs 1 stickbutter, melted 2 to 3 c shredded cheddar cheese 1 c sour cream jiffy substitution 2/3 c flour 1/4 tspsalt 1 Tbspbaking powder 3 Tbspsugar 1/2 ccornmeal DirectionsStep-By-Step Combine all but half of the cheese in a bowl. Pour into a large, greased 13×9 baking dish. Bake at 350′ until center is set & casserole is slightly golden, 35-40 minutes. Sprinkle with remaining cheese & bake 5-10 more minutes.

Sunday, November 20, 2016

Beerbutter Pie

DIRECTIONS 1. Preheat oven to 350 degrees F. As it heats, line a 9″ pie plate with pastry dough. Crimp edges and bake until lightly golden, 15 to 18 minutes (you may have to cover edges with foil halfway through to keep from burning). Cut out a lightning bolt shape from the second pie crust and place on a baking sheet. Bake until the crust has turned lightly golden, about 8 to 10 minutes. 2. Make the Butterbeer Filling: In the bowl of a stand mixer with the whisk attachment, beat heavy cream until soft peaks form, about 2 minutes. In a medium bowl, combine pudding mix and milk and whisk to combine. Let stand until thick, then fold pudding and caramel sauce into heavy cream mixture.Pour mixture onto prepared pie crust. Refrigerate until firm, 4 to 5 hours. 3. Make the Marshmallow Whipped Cream: Beat the heavy whipping cream to soft peaks (about 2 to 3 minutes), then fold in the marshmallow creme. Top the pie with marshmallow cream, then decorate with gold sprinkles and the lightning bolt pie crust piece. INGREDIENTS 2 store-bought pie crusts BUTTERBEER FILLING 2 c. heavy cream 1 pkg. instant butterscotch pudding 1 1/2 c. cold milk 1/4 c. caramel sauce MARSHMALLOW WHIPPED CREAM 1 c. heavy cream 1/2 c. marshmallow Fluff Gold sprinkles (for topping pie)

Wednesday, November 16, 2016

Chocolate Pudding Cookies

Pudding Cookies The most delicious and soft cookies around! Ingredients ¾ cup butter, softened ¾ cup brown sugar ¼ cup sugar 1 (3.4 oz) package instant vanilla pudding, dry 2 eggs 1 tsp vanilla 1 tsp baking soda 2¼ cups flour 1½ cups chocolate chips Instructions Preheat oven to 350 degrees F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Add flour mixture slowly until well incorporated. Add chocolate chips or whatever add-in you chose. Roll into 1" balls and place on greased baking sheet. Bake at 350 degrees F for 8-12 minutes. Notes This recipe was created at high altitude. If baking closer to sea level, increase the butter to 1 cup.

Friday, November 11, 2016

Lemon melt in your mouth butter cookies

Borrowed , and Shareing with
 linkback information

Lemon Gooey Butter Cookies – Best Ever {from scratch!}
Deliciousness made with all-natural flavoring—triple lemon! Melt-in-your-mouth Lemon Gooey Butter Cookies at their finest and from scratch. What could be better? Our recipe was reverse engineered from standard recipes for Gooey Butter Cookies calling for boxed yellow cake mix. The result is simply a sublime buttery, light and tender-crumbed cookie sweetened just right and full of lemon flavor including an enchanting tang from cream cheese. You just can’t have one! Included is a scrumptious and irresistible gluten free variation. Everyone loves these classic cookies inspired by the cream cheese variant of Gooey Butter Cake hailing from the 1930s in the USA Midwest—St. Louis!
  • 2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
  • 2 teaspoons (about 8 grams) baking powder
  • 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
  • ½ cup (1 stick/113 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.
  • 1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®
  • 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
  • 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies
In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
Transfer to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets.
If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
How to Measure King Arthur Flour® Gluten Free Multi-Purpose Flour for this Recipe: There is no need to aerate the flour. Simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.
Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.
Total time above does not include time for refrigerating dough before baking.
For Gluten-Free Lemon Gooey Butter Cookies: Substitute 2¼ cups (360 grams) King Arthur Flour® Gluten Free Multi-Purpose Flour and 1¼ teaspoons (3.5 grams) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for in the recipe. Whisk together until well blended and then continue with recipe by whisking in the baking powder. Also, omit pure lemon oil. See Important Food Allergy Note below.
IMPORTANT FOOD ALLERGY NOTE: Omit pure lemon oil to make Gluten-Free Lemon Gooey Butter Cookies as Boyajian® Citrus Oil Collection is processed on equipment shared with peanut oil, soy and wheat.
Original Recipe Source:
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

Wednesday, November 9, 2016

Lemon bunds cake

  • Lemon cake mix
  • Lemon pudding mix, 3 oz box
  • 1 stick butter, melted
  • 3 eggs
  • 1⅓ cups milk
  • 6 oz frozen lemonade, thawed
  • 1 cup powdered sugar, sifted
  1. In a mixer bowl, blend cake mix, pudding mix, butter, eggs and milk till well blended.
  2. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
  3. Stir thawed lemonade and powdered sugar together until smooth.
  4. Pour over the baked cake, before removing the cake from the pan and while the cake is still hot. Gently pull cake from edges of the pan so that the lemonade can run down between the cake and pan.
  5. Allow cake to cool in the pan for an hour before turning out onto a plate.
  6. Cool completely before serving.
If you can't find a 6 oz can of frozen lemonade, use half of a 12 oz can.

Christmas Toffee

Christmas toffee


50 saltine crackers (approx.)
2 sticks (1 cup) butter, cubed
1 cup soft light brown sugar, packed
2 cups chocolate chips
1/2 to 1 cup M&M's, chopped nuts or sliced almonds


Pre-heat oven to 325°F.
Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 2-3 minutes. Stir constantly.
Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
Place pan in the oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's (or nuts) on top and then place in the freezer for 30 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 - 2 weeks.
For variation use graham crackers.

Oatmeal Butterscotch Cookie Mix

This Oatmeal Butterscotch Cookie Mix makes a great gift! It keeps for up to 6 months, and produces soft, chewy cookies. If butterscotch isn’t your thing, just swap out those chips for cinnamon or semi-sweet chocolate.
Serves: makes 36
  • • 1 cup all-purpose flour
  • • 3/4 teaspoon baking soda
  • • 1/4 teaspoon salt
  • • 1 teaspoon cinnamon
  • • 1/8 teaspoon nutmeg
  • • 1/2 cup brown sugar
  • • 1/2 cup granulated sugar
  • • 1 cup old-fashioned oats
  • • 1 cup butterscotch chips
  • • 1/2 cup coconut flakes
Additional ingredients:
  • • 1 stick (1/2 cup) unsalted butter, softened
  • • 1 large egg
  • • 3/4 teaspoon vanilla
  1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  2. In a 1-quart glass jar, layer the flour mixture, brown sugar, granulated sugar, oats, butterscotch chips, and coconut. Place lid on jar, seal, and fasten with a ribbon, tag, and directions for baking with a list of the additional ingredients.
To make the cookies:
  1. In a large bowl, beat the butter, egg, and vanilla with a handheld mixture until combined. Add in the cookie mix and blend well.
  2. Drop by rounded teaspoonfuls 2-inches apart onto a cookie sheet lined with parchment paper.
  3. Bake at 350 degrees F. for 9-11 minutes, until golden. Cool for 2 minutes, then transfer to a wire rack to cool completely.
Cookie mixture will keep for up to 6 months if stored in a cool, dry place.

Tuesday, November 8, 2016

Lemon Crinkles

Borrowed and Shareing

Lemon Crinkles


  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar
  • ½ teaspoons Vanilla Extract
  • 1 whole Egg
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • ⅛ teaspoons Baking Soda
  • 1-½ cup All-purpose Flour
  • ½ cups Powdered Sugar


  1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
  4. *If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Lauren's Latest original recipe! You saw it here first, folks!!

Onion Bombs

1 hr
Onion Bombs
large onions
ground meat or turkey
seasonings to taste (mine were like meatloaf tasting)
tin foil
Peel your onions and cut them in half as equally as possible.
Prepare your meatballs how you want them-- I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
Wrap each onion bomb in tinfoil-- might want to double them since they'll be tossed in the fire! Make sure not to poke holes in the foil!!
Toss in the fire and try to get them in the coals
Cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!

Monday, November 7, 2016

Chicken .Noodles in Crock Pot

Ingredients :
1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire
How to make it :

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

Wednesday, November 2, 2016

Bacon Roasted Chicken

Borrowed and Shareing 

How do you take an ordinary roasted chicken recipe and turn it into something extraordinary that's going to get lots of oohs and aahs? Easy - you top it with lots of bacon! Our Bacon Roasted Chicken is sure to be a hit with everyone, 'cause it's so moist, flavorful, and, well...there's bacon involved!
What You'll Need:
  • 2 tablespoons butter, softened 
  • 1/2 teaspoon paprika 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1 whole chicken (about 4 pounds) 
  • 1 onion, peeled and cut in half 
  • 8 strips raw bacon 
  • 1 cup chicken broth 
What To Do:
  1. Preheat oven to 450 degrees F. Place a roasting rack in a roasting pan.
  2. In a small bowl, combine butter, paprika, salt, and pepper; mix well. Rub mixture over entire chicken and place in roasting pan. Place onion in cavity of chicken. 
  3. Lay 4 strips of bacon on top of the chicken on a diagonal. Lay the remaining bacon strips in the opposite direction, creating a basket weave effect. Pour chicken broth into roasting pan; do not pour over chicken.
  4. Bake chicken 1-1/2 to 1-3/4 hours, or until juices run clear or a meat thermometer inserted in thigh reaches 180 degrees F., basting occasionally with broth.


Buttermilk Pe

Borrowed from and Shareing
~ buttermilk pie ~
This is considered an old Southern “hard times” pie. It’s made with simple ingredients and it’s pure heaven. Jeff and Gracie just love it, and it’s fantastic served at room temperature or chilled.
1 prebaked 9-inch pie shell
2 Tablespoons all-purpose flour
1 and 1/4 cup sugar
1/4 teaspoon salt
1 stick (1/4 pound) unsalted butter
3 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg
Bake pie crust at 350 for 15 minutes. Remove from oven and place on a baking sheet to cool a bit while you mix up the other ingredients. Keep the oven on.
Blend flour with sugar and salt, whisk in the melted butter (that is liquified but not sizzling. If it’s really hot, let it cool a bit before whisking in.) Beat the eggs and whisk them in. Add the buttermilk, vanilla and nutmeg. Pour into the baked pie shell. Slide the pie, still on the baking sheet, into the oven on a rack that has been placed in the lower third of the oven. Bake for 50-60 minutes at 350, or until a knife inserted in the pie comes clean. The center of the pie will still be a bit jiggly but will set up when cool. Cool on a wire rack.

Tuesday, November 1, 2016

Root Beer Pie

Borrowed and Shareing

Recipe: Root Beer Pie

Tasty Junior is at it again, this time they're whipping up a lovely root beer pie and it is just to die for!

Here's what you will need:
Yields: 1 pie

* 8 oz heavy whipping cream
* 12 oz root beer
* 1/4 cup milk
* 1 box vanilla pudding mix
* 1 graham cracker crust

Mix the root beer, milk, and pudding mix until thick. Beat the heavy cream until stiff peaks form, and fold into the pudding mixture. Pour into prepared graham cracker crust, and freeze for four hours or refrigerate overnight. Enjoy!

Pumpkin Sheet Cake

Pumpkin Sheet Pie
This PUMPKIN SHEET PIE is so easy and feeds a crowd! It is thinner than traditional Pumpkin Pie but has that a same great flavor! This is a fall "must-try"!
Borrowed and Shareing
  • 1 box refrigerated pie dough, 2 rolls, I always go with Pillsbury, and roll them together. You can make a Homemade Pie Crust as well.
  • 30 ounces pumpkin puree
  • 1¼ cups heavy cream
  • ¾ cup evaporated milk
  • 6 eggs
  • 1¾ cups brown sugar
  • ¼ cup sugar
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  1. Preheat oven to 375 degrees F.
  2. Spray a jelly roll pan (15x10x1 inch) with cooking spray.
  3. Roll pie crust dough to fit the size pan you use. Roll 1 inch extra all around so as to create an edge. You can flute it if you like for a fancier look.
  4. In a large bowl, combine all filling ingredients together and beat well.
  5. Pour filling into the crust and bake for 25 to 30 minutes at 375 degrees F or until the filling is set.
  6. Top with whipping cream.
This Pie Curst is so easy and tastes so good!
  • 2½ cups flour
  • ½ teaspoon salt
  • ¾ teaspoon sugar
  • 1 cup cold butter
  • ¼ to ½ cups ice water
  1. Combine flour, salt and sugar in a medium bowl. Cut in the butter with a fork until mixture is crumbly. Add cold water, starting with ¼ cup, adding a little at a time, until perfect consistency is reached.
  2. Separate dough in half for two pies, or one top and one bottom for one pie.
  3. Roll out and place in pie pan. Flute edges. Poke holes in the bottom of crust prior to baking. Bake at 425 degrees F for 15 minutes.
  4. This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

Hot Fudge Brownie Cheesecake No Bake

No Bake, Hot Fudge Brownie Cheesecake
A chocolate cheesecake lover's dream come true, this no bake recipes is easy enough for anyone to enjoy.
  1. 1 boxed brownie mix
  2. 1 1/2 cups 60% cocoa chocolate chips
  3. 12 oz cream cheese, softened
  4. 1/2 cup sugar
  5. 1/4 cup butter, softened
  6. 2 cups frozen cool whip, thawed
  7. 3/4 cup semi-sweet chocolate chips, full-sized or miniature
  8. hot fudge sauce, your favorite store bought or homemade
  1. Spray an 8" springform pan lightly with cooking spray. Prepare the brownies according to the package directions. Instead of using a brownie pan, pour them into the prepared cheesecake pan and (again) bake them according to the package directions.
  2. When the brownies have completely cooled, prepare the cheesecake filling. In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Or melt them using a double boiler. Set aside to cool.
  3. In the bowl of a stand mixer, beat together the cream cheese, sugar and butter until smooth and creamy. While the mixer continues to run, slowly pour in the cooled melted chocolate chips, continuing to slowly stir until they're evenly incorporated. Use a firm spatula to gently fold in the cool whip until the mixture's smooth.
  4. Use a spatula to gently stir in the chocolate chips until they're just spread throughout the batter. Spread the cheesecake batter out on top of the cooled brownies.
  5. Place the cheesecake in the refrigerator until set, or about an hour.
  6. Before serving spread a layer of hot fudge out over the top of the chilled cheesecake.
Adapted from  A Dash of Sanity