Category Archives: Favorite Recipes

Too Simple Fudge

fudge

Too Simple Fudge

Ingredients:
1 14oz. can sweetened condensed milk
1 12oz. bag semi-sweet chocolate chips
1 cup pecans (optional)

Directions:
1. Pour all ingredients into a microwave-safe bowl.
2. Microwave until the chips melt, about 1 minute. Stir until smooth.
3. Set in fridge. After about 2 hours of solidifying, take out and cut into squares.

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Chocolate Avocado Pudding

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Ingredients:
1 ripe avocado
1/2 frozen banana (peeled and sliced before freezing) I keep them in a Ziploc bag in the freezer.
2/3 teaspoons cocoa powder
1 teaspoon stevia powder
1/3-1/2 cup coconut milk. (The less milk, the thicker the pudding).

Place avocado, banana, cocoa powder, stevia powder, and milk into blender and mix. Now you have a yummy delicious chocolate avocado pudding.

Tip: You can add protein powder or other powdered and liquid supplements to the chocolate avocado pudding and it will mask the taste.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here. 41KS+aVzQrL._BO2,204,203,200_PIsitb-sticker-v3-big,TopRight,0,-55_SX278_SY278_PIkin4,BottomRight,1,22_AA300_SH20_OU01_

Brownie Refrigerator Cake

brownie refrigerator cake

For this recipe you’ll need a 9 x 13 pan.

Mix together a box of brownie mix according to the directions and add an egg. Bake the brownies and set aside to cool.

Mix:
8 ounces of cream cheese, softened
1 cup powdered sugar
1-8 ounce container of whipped topping

Put that mix on the top of the cooled brownies.

Now blend a 3 ounce package of instant chocolate pudding and
a 3 ounce package instant vanilla pudding and
3 1/2 cups of milk.
Put that mix on top of the cream cheese mixture.

Now add another 8 ounce container of whipped topping.
Over the top, add a shaved Hershey candy bar or chocolate syrup and refrigerate until ready to serve. Yum!

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here. 41KS+aVzQrL._BO2,204,203,200_PIsitb-sticker-v3-big,TopRight,0,-55_SX278_SY278_PIkin4,BottomRight,1,22_AA300_SH20_OU01_

Pecan Pie Muffins

Pecan Pie Muffins

I saw this the other day on Facebook. It looked good. My son just walked in and had another one and said, “These are addictive, Mom.” I think he’s right.

They’re really simple to make.

Preheat the oven to 350 degrees.
Combine:
1 cup packed light brown sugar
1/2 cut all-purpose flour
2 cups chopped pecans

In another bowl beat together:
2/3 cup butter, softened
2 eggs beaten

Now add the dry ingredients to the wet and mix well.
Spray a 12 cup muffin pan and fill the cups with the batter.
Bake for 15-17 minutes.
Let set in the muffin tin until cool. Run a knife around the edge to loosen.
Yum!
Makes 12 regular-sized muffins.

Lemony Lemon Brownies

Lemony-Lemon-Brownies--372x400

Doesn’t this look like spring?

Lemony Lemon Brownies
Ingredients:
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
For the tart Lemon Glaze:
• 4 tbsps lemon juice
• 8 tsps lemon zest
• 1 cup icing sugar
Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.
I got this from http://www.bestyummyrecipes.com/lemony-lemon-brownies

Buttermilk Pie

Buttermilk pie

Haven’t tried this yet, but it looks yummy. You might make this as a special treat today to cheer people up on this glorious tax day.

SOUTHERN BUTTERMILK PIE:
½ C. buttermilk
1¾ C. sugar
2 large eggs
3 tbsp. flour
pinch of salt
1 stick butter
1 tsp. vanilla
1 tsp. nutmeg

Preheat oven to 400 degrees. Mix everything togher and pour into an unblked 9 inch shell. Sprinkle The top lightly with nutmeg. Bake 15 minutes. REduce over to 350 derees and bake 43 minutes. Cool to allow filling to set.

Super-easy Fudge

fudge

Super-Easy Microwave Fudge

Ingredients:
1 14oz. can sweetened condensed milk
1 12oz. bag semi-sweet chocolate chips
1 cup pecans (optional)

Steps:
1. Pour all ingredients into a microwave-safe bowl.
2. Microwave until the chips melt, about 1 minute. Stir until smooth.
3. Set in fridge. After about 2 hours of solidifying, take out and cut into squares.

Company Chicken Crescents

Company Chicken Crescents

A friend recently shared this recipe with me. It sounded yummy. I tried it a couple of nights later. Oh my gosh! It was delicious! Let me know if you agree.

Company Chicken

1 cup cooked, cubed chicken breast
8 oz. cream cheese (onion with chives)
2 Tbsp. butter
½ cup mushroom slices (optional)
½ cup crushed Pepperidge Herbed Croutons
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent rolls

Mix together the softened cheese and 2 tablespoons of butter; add chicken and mushrooms.
In a separate bowl mix crushed croutons and pecans.
Roll out crescent rolls
Put 1 tablespoon chicken mixture in each roll. Roll up and close ends.
Dip rolls in melted butter, then roll in crouton and nut mixture.
Bake at 375 degrees for 15 to 20 minutes.

Espresso-Chocolate Scones

chocolate expresso scones

I love Bible study–because the members bring the yummiest stuff. This is Wanda’s recipe that is deeeelicious! That’s not the only reason; just one of them.

ESPRESSO-CHOCOLATE SCONES
3 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1/2 cup chopped bittersweet chocolate
1 cup heavy whipping cream **add the espresso powder to the cream and let it sit for 5 minutes to dissolve before combining it
with the egg (see directions below)
1 tablespoon instant espresso powder
1 egg
2 tablespoons unsalted butter, melted
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper; set aside.
Place the flour, sugar, baking powder, and salt in a large bowl and mix well. Add the butter and using your fingertips, blend until the mixture resembles a coarse meal. Add the chopped chocolate and toss to combine. Mix together the cream and the egg, add the mixture to the flour mixture, and stir until the dough just starts to come together (don’t mix it completely, or the scones will be tough). Turn the dough out onto a well-floured board and form it into a ball. Cut the dough in half and form each half into a disk about 6 inches around and 1/2 inch thick. Cut each disk into 6 wedges. Place the scones on the prepared sheet pan, and brush with the melted butter. Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving. Serve warm.

Cream Cheese Mints

cream cheese mints

Here’s a simple recipe for a yummy bite.

4 oz. cream cheese, room temperature
Exactly ½ teaspoon peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined.

Shape into ½ inch balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.