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RED VELVET CAKE
1 Box of Duncan Hines Butter Yellow Cake Mix
1 package of Dream Whip
4 Large Eggs
1 Large Bottle of Red Food Coloring
5 TBSP of Cocoa
1 Cup of cold milk
1/4 of veg. oil
Mix all ingredients and beat for 4-5 min. Bake at 350 in 3 layers (pans) Bake 20 min. cool Cake.
ICING
1 8oz package of cream cheese softened
1 box of powder sugar
1 stick of softened butter
1 TBSP of cream (heavy cream, evaporated milk or reg milk)
1 tsp of vanilla
Mix all ingredients together until fluffy.
The amount of icing is barely enough. If you like a little more icing, I would make 1 1/2 batch.
Buffalo Chocolate & White Chip Cookies
(Given to me by my friend Amy, it is one of my favorite cookie recipe)
Preheat oven to 350
Cream together:
1 1/4 c. oil
1 1/4 c. sugar
1 1/4 c. brown sugar ( I used half light brown and half dark brown)
Add:
3 eggs
1 1/2 tsp vanilla
Sift into another bowl:
2 1/2 c. flour
2 1/2 tsp. baking soda
1 1/8 tsp. baking powder
1 1/2 tsp. salt
Add flour mixture to sugar/oil mixture.
Next, stir in the following:
1 c. coconut
3 c. Cranberry Almond Crunch cereal ( I only used 2 cups b/c I ran out)
1 c. quick-cook oats
1/2 c. chocolate chips
1/2 c. white choc. chips
1 c. raisins ( I used craisins- cr
1 c. chopped pecans
Drop by large balls (larger than a golf ball/smaller than a tennis ball) onto ungreased cookie
sheets. Leave room for them to spread. Bake 15
VIETNAMESE SPRING ROLLS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
32 large shrimp - peeled, deveined, lightly salted
3 tablespoons chopped fresh mint leaves
3 Red lettuce leaves, chopped in half or thirds
1/2 Cup Shredded Carrots
1 Cucumber (peeled, cut into 1/4" thick slice, 3" long)
Dipping Sauce
1/2 Cup water
1 Tablespoons lime juice
1 Tablespoon of Creamy Peanut Butter
2 Cloves of garlic, minced
2 Tablespoons white sugar
1 Teaspoon garlic chili sauce
1/4 Cup Hoisin sauce
1/2 Teaspoon of garlic powder
1 Teaspoon finely chopped peanuts (Garnish)
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Submerge one wrapper into water for 2-3 seconds to soften. Lay wrapper flat. Paper
will continue to soften. In a row across the center, place lettuce, a small amount of vermicelli, mint, carrots, &
cucumber leaving about 1.5 inches uncovered on each side. Roll 1 times forward. Place 4 shrimp at base of crease and
roll a second time. Fold uncovered sides inward, then tightly finish rolling the wrapper,
Saute' garlic with a small amount of oil in heated pan until soften. Turn heat to low and add all the ingredients. Simmer
for a few minutes.
Serve spring rolls with sauce.
Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Directions
Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
- You don't want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
-When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
GLORIFIED CHICKEN CASSEROLE
4-6 Chicken Breast
1 can of cream of chicken soup
1- 16 oz container of sour cream
1 stick of butter
2 Packages of Ritz crackers or any buttery crakers
Boil chicken until tender. Cut into bite size pieces or shred into bite size pieces.
Mix chicken, soup and sour cream together. Spread into casserole dish.
Crush crackers and sprinkle over chicken. Melt butter and drizzle over crackers. Bake at 350 for 30min.
Serve over rice.
1 Box of Duncan Hines Butter Yellow Cake Mix
1 package of Dream Whip
4 Large Eggs
1 Large Bottle of Red Food Coloring
5 TBSP of Cocoa
1 Cup of cold milk
1/4 of veg. oil
Mix all ingredients and beat for 4-5 min. Bake at 350 in 3 layers (pans) Bake 20 min. cool Cake.
ICING
1 8oz package of cream cheese softened
1 box of powder sugar
1 stick of softened butter
1 TBSP of cream (heavy cream, evaporated milk or reg milk)
1 tsp of vanilla
Mix all ingredients together until fluffy.
The amount of icing is barely enough. If you like a little more icing, I would make 1 1/2 batch.
Buffalo Chocolate & White Chip Cookies
(Given to me by my friend Amy, it is one of my favorite cookie recipe)
Preheat oven to 350
Cream together:
1 1/4 c. oil
1 1/4 c. sugar
1 1/4 c. brown sugar ( I used half light brown and half dark brown)
Add:
3 eggs
1 1/2 tsp vanilla
Sift into another bowl:
2 1/2 c. flour
2 1/2 tsp. baking soda
1 1/8 tsp. baking powder
1 1/2 tsp. salt
Add flour mixture to sugar/oil mixture.
Next, stir in the following:
1 c. coconut
3 c. Cranberry Almond Crunch cereal ( I only used 2 cups b/c I ran out)
1 c. quick-cook oats
1/2 c. chocolate chips
1/2 c. white choc. chips
1 c. raisins ( I used craisins- cr
1 c. chopped pecans
Drop by large balls (larger than a golf ball/smaller than a tennis ball) onto ungreased cookie
sheets. Leave room for them to spread. Bake 15
VIETNAMESE SPRING ROLLS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
32 large shrimp - peeled, deveined, lightly salted
3 tablespoons chopped fresh mint leaves
3 Red lettuce leaves, chopped in half or thirds
1/2 Cup Shredded Carrots
1 Cucumber (peeled, cut into 1/4" thick slice, 3" long)
Dipping Sauce
1/2 Cup water
1 Tablespoons lime juice
1 Tablespoon of Creamy Peanut Butter
2 Cloves of garlic, minced
2 Tablespoons white sugar
1 Teaspoon garlic chili sauce
1/4 Cup Hoisin sauce
1/2 Teaspoon of garlic powder
1 Teaspoon finely chopped peanuts (Garnish)
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Submerge one wrapper into water for 2-3 seconds to soften. Lay wrapper flat. Paper
will continue to soften. In a row across the center, place lettuce, a small amount of vermicelli, mint, carrots, &
cucumber leaving about 1.5 inches uncovered on each side. Roll 1 times forward. Place 4 shrimp at base of crease and
roll a second time. Fold uncovered sides inward, then tightly finish rolling the wrapper,
Saute' garlic with a small amount of oil in heated pan until soften. Turn heat to low and add all the ingredients. Simmer
for a few minutes.
Serve spring rolls with sauce.
Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Directions
Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
- You don't want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
-When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
GLORIFIED CHICKEN CASSEROLE
4-6 Chicken Breast
1 can of cream of chicken soup
1- 16 oz container of sour cream
1 stick of butter
2 Packages of Ritz crackers or any buttery crakers
Boil chicken until tender. Cut into bite size pieces or shred into bite size pieces.
Mix chicken, soup and sour cream together. Spread into casserole dish.
Crush crackers and sprinkle over chicken. Melt butter and drizzle over crackers. Bake at 350 for 30min.
Serve over rice.
