YUMMYFOODY04

Ingredients 16 tablespoons butter cut into 8 pieces 2 cups semi-sweet chocolate chips 2 cups milk chocolate chips 4 1/2 cups sugar 1 (12-ounce) can evaporated milk 2 teaspoons vanilla extract German Chocolate Icing 1 1/2 cups heavy whipping cream 1 1/2 cups sugar 5 egg yolks 6 tablespoons butter 2 cups sweetened angel hair coconut 1 cup toasted chopped pecans Instructions Place the 16 tablespoons of butter and chocolate chips in a large bowl. In a medium saucepan, bring sugar and evaporated milk to a boil. Stir constantly for 10 minutes. Pour sugar mixture over the butter and chocolate chips. Use an electric mixer to beat the mixture for 3 minutes. Mix in vanilla extract. Spread mixture evenly into a greased 9X13-inch pan. Refrigerate at least 1 hour before adding icing. To make icing, stir together heavy cream, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat until mixture is thick enough to coa

Ingredients 1 ready-to-use graham cracker or shortbread crust 2 boxes (3.4 oz each) lemon instant pudding mix do not prepare 2 cups whole milk 1 tablespoon fresh lemon juice about 1 lemon 1 1/2 cups heavy whipping cream 3 tablespoons powdered sugar Instructions Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes). Spread 1 1/2 cups onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in th

Ingredients Cake Batter: 2 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter softened 1 3/4 cups granulated sugar 3 large eggs 1 tablespoon fresh orange zest 1 1/2 teaspoons vanilla extract 1 1/4 cup milk Frosting: (see notes below) 1 tub (10 ounces) ricotta cheese drained overnight if needed, (see note below) 1 tub (16 ounces) mascarpone cheese drained if needed 3 cups powdered sugar (possibly more if needed to thicken frosting) 1 teaspoon vanilla extract 1 teaspoon fresh orange juice 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 bag (10 ounces) mini chocolate chips divided (if you want a lot of chocolate chips on the outside, you may want to have another bag on hand) Instructions Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans (or can substitute 8-inch round baking pans). Mix together flour, baking powder, and salt in medium mixi

Ingredients 3 large apples peeled use firm crisp apples, I used Cameo, cored and chopped 1 Tablespoon lemon juice to toss chopped apples with 1 3/4 cup white sugar 1/2 cup butter room temperature 1- 8 ounce pkg cream cheese room temperature 2 large eggs room temperature 1 tablespoon vanilla extract 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt Topping 1/3 cup light brown sugar 3 teaspoons cinnamon 1/2 cup chopped pecans Instructions Preheat oven to 350 degrees. Place baking rack in the middle of the oven. Grease a 13x9 inch baking pan with shortening.  Peel, core and chop 3 large firm crisp apples. Toss them in 1 tablespoon of lemon juice, set aside.  In a large bowl, using an electric mixer, beat the 1 3/4 cup of white sugar, butter, the cream cheese and vanilla until smooth. Add the eggs and beat until well combined and creamy.  Combine the flour,salt and baking powder in a small bowl, stir

Ingredients 1/2 Cup Peanut Butter 1/2 cup butter 2 cups of granulated sugar 1/2 cup cold milk 3 1/2 cups quick cooking oats 1 tablespoon vanilla extract Instructions Add your butter, sugar and milk to a heavy bottomed pot, bring to a rolling boil and boil for 1 minute while stirring. Take your pot off the heat and mix in your peanut butter, vanilla and oats. Use a spoon to scoop and drop your cookie mixture onto a piece of parchment paper and let cool until firm. ENJOY! Read Full Recipe ---> Click Here

INGREDIENTS: one 16-ounce package peanut butter sandwich cookies (like Nutter Butter Cookies), divided 1/4 cup (1/2 stick) unsalted butter, melted one 3.9-ounce package JELL-O Instant Chocolate Pudding Mix (not sugar-free) 1 1/2 cups cold milk (use cow’s milk; pudding won’t set up with soy, almond, cashew milk. I used 1% cow’s milk) 4 ounces PHILADELPHIA cream cheese, softened (not lite) 1/2 cup confectioners’ sugar heaping 1/3 cup creamy peanut butter (not ‘natural’) one 8-ounce tub COOL WHIP Whipped Topping, thawed and divided 1/4 cup milk or semi-sweet chocolate chips 1/4 cup peanut butter chips DIRECTIONS: Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil, spray with cooking spray; set aside. To the canister of a food processor, add 24 peanut butter cookies and process on high speed until broken down into very fine crumbs; set aside.  To a small microwave-safe bowl, add the butter and heat on high power to melt,

Ingredients   1 cup butter 2 sticks, softened 1 cup brown sugar firmly packed ½ cup sugar 2 eggs 1 tsp vanilla 1½ cups flour 1 tsp baking soda 1 tsp cinnamon ½ tsp salt 3 cups uncooked oats 1 cup fresh cranberries chopped into small pieces 1 cup pecans chopped 1 cup white chocolate chips Instructions  Preheat oven to 350° Using a large mixing bowl, add butter and sugars and beat until creamy. Mix in eggs and vanilla. Beat until well combined. In a separate bowl, whisk flour, baking soda, cinnamon and salt. Add flour mixture to large mixing bowl and mix well. Stir in oatmeal then gently stir in cranberries, pecans and white chocolate chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake for approximately 10-12 minutes or until cookies start to brown around the edges. Once removed from oven, place cookies on a wire rack to cool. Read Full Recipe ---> Click Here

INGREDIENTS 1 c. water 1 (3-oz.) packets cherry Jell-O 8 oz. fireball, chilled Cool Whip, for garnish Red Hots, for garnish Red, green, and white jimmies, for garnish  DIRECTIONS Bring water to a boil in a medium saucepan. Once bubbling, stir in packet of Jell-O mix, stirring until completely dissolved. Turn off heat. Pour in Fireball, mixing until thoroughly combined. Pour into a large measuring cup, small pitcher or another glass so it's easier to pour into the shot glasses. Pour the Jell-O mixture into each of the shot glasses. Place the shot glasses into the refrigerator until the Jell-o sets, about 2 hours. Dollop with Cool Whip then sprinkle Red Hots and sprinkles on top. Read Full Recipe ---> Click Here

Ingredients 40 Ritz crackers 16 oz chocolate 1 pound or approx 2 1/2 cups 1/2 teaspoon peppermint extract 1/2 teaspoon vegetable oil or coconut oil avatarFollow Spend with Pennies on Pinterest Instructions Place chocolate and vegetable oil in a bowl. Place the bowl over a pot of gently simmering water (ensuring the bowl doesn't touch the water). Stir gently until melted. Once melted, stir in the extract.  Dip crackers into the chocolate mixture and allow excess to drip off. Place on a parchment-lined pan and refrigerate until cooled. Read Full Recipe ---> Click Here

Ingredients 3 3.5 oz pkgs instant chocolate pudding dark or milk chocolate 4 c milk 5 1/2 c cornflakes slightly crushed 1 1/2 c peanut butter 2 8 oz pkgs pkgs cream cheese softened 3/4 c powdered sugar 3 c cool whip mini chocolate chips optional, for serving Instructions Combine the milk and pudding mix with an electric mixer. Once smooth, put in the refrigerator to set for at least 1 hr or overnight. For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it's messy, but effective). Spread the cornflake/pb mixture into the bottom of a 13x9 baking dish until evenly coated. Place into the freezer for 30 minutes to allow it to harden. While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip. Mix on medium speed until smooth. Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer. Return to the fre

CINNAMON AND SUGAR PULL-APART BREAD Dough 2 3/4 cup plus 2 Tbsp. all-purpose flour 1/4 cup sugar 2 1/4 tsp. active dry yeast (1 packet) 1/2 tsp. salt 4 Tbsp. butter 1/3 cup whole milk 1/4 cup water 2 eggs (at room temperature) 1 tsp. pure vanilla extract Filling 1 cup sugar 2 tsp. cinnamon 1/4 tsp. nutmeg 4 Tbsp. butter, melted In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside. In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes. Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it’s perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes

For the cake: 3/4 cup butter (1 1/2 sticks) 1 1/4 cups  dark cocoa powder 1 cup brewed coffee (Or any liquid. I guess some people are against adding coffee, but it really just brings out the flavor of the chocolate.) 2 cups milk (I used coconut milk) 1 1/2 cups brown sugar 1 1/2 cups white sugar 3 eggs, lightly beaten 1 tablespoon vanilla 2 1/4 cups all-purpose flour (or rice flour for gluten free) 1 teaspoon baking soda 3 teaspoons baking powder 3/4 teaspoon salt Preheat oven to 350ºF. Place a greased circle of parchment on the bottom of 3 8-inch pans (or grease them and dust them with cocoa powder). Combine the butter and cocoa and cook on the stove or in the microwave until melted. Slowly add the coffee and milk, whisking to combine. Add the sugars, eggs, and vanilla and whisk until smooth.  Combine the flour, baking soda, baking powder, and salt. Add to the rest and mix just until combined. Divide evenly between 3 prepared pans. Bake for 45 minute

Ingredients 12 ounces semi-sweet chocolate chips (good quality )s , divided (I like Ghirardelli brand best for melting) 8 ounces mini pretzel twists , half of a regular 16-ounce bag 4 ounce box Reese's Pieces candies Peanut Butter Sauce: 1/2 cup honey 1/3 cup granulated sugar 1/2 cup creamy peanut butter 1/2 teaspoon vanilla extract Instructions Line a large, rimmed baking sheet with parchment paper. Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.  Spread the chocolate evenly over the parchment. Immediately add the pretzel twists and Reese's Pieces over the top (it's ok if they overlap a little) and gently press them into the chocolate. For the peanut butter sauce: In a medium saucepan over medium heat add honey and sugar and stir well to combine.  Bring to a boil and boil for 1 full minute, stirring. Remove from heat and stir in peanut butter until smooth. 

Ingredients 1 1/2 cups unsalted butter softened (340g) ¾ cup powdered sugar 105g 1 Tablespoon vanilla extract 3/4 teaspoon salt 3 cups all-purpose (plain) flour (375g) 2 cups mini chocolate chips Additional powdered sugar for dusting Instructions Preheat oven to 375F (190C) and line a cookie sheet with parchment paper*. Place butter in the bowl of a stand mixer (or you can use a large bowl and an electric mixer) and beat until creamy. Add powdered sugar, vanilla extract, and salt, and beat again (start on low speed and then increase to high) until the mixture is creamy and well-combined. Gradually add all-purpose flour until ingredients are well incorporated (be sure to scrape down the sides and bottom of the bowl!).  Add mini chocolate chips and use a spatula or your mixer on low speed to stir them into your cookie dough (dough will be stiff). Scoop cookie dough by approximately 1 Tablespoon and roll between your hands to form a smooth ball.

INGREDIENTS Cookies 3 cups all-purpose flour* 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 cup unsalted butter, softened 1/3 cup vegetable oil 2/3 cup Dixie Crystals Light Brown Sugar, packed 1/2 cup Dixie Crystals Confectioners Powdered Sugar 1 egg, room temperature 1 tablespoon milk 1 tablespoon vanilla Caramel Topping 2 bags (10.5 oz) Werther's Chewy Caramels, unwrapped 2 tablespoons milk 2 teaspoons salt Flaky sea salt, for garnish DIRECTIONS Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.1 In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar, set aside.2 In a larger bowl, beat butter, oil, brown sugar, and powdered sugar until smooth. Add egg, milk and vanilla, beating until well combined.3 Gradually add dry ingredients into wet ingredients, beating until just combined.4 Using your hands, roll two heapi

INGREDIENTS 1½ cup all-purpose flour 1 cup milk ½ cup sour cream 1 egg, slightly beaten 2 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon vanilla extract 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt INSTRUCTIONS Whisk together the egg, sugar, milk, sour cream, butter and vanilla extract. Combine the flour, baking powder, baking soda and salt in an separate bowl. Add the flour mixture to the liquid mixture and whisk together until no large clumps remain. Let the batter sit for 15 minutes. You can even refrigerate it overnight and cook the next morning. Heat a nonstick pan on medium/low heat. Spray with oil or melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on each side. Serve immediately. Garnish with fresh fruit or just a simple drizzle of sticky maple syrup!  Base Recipe adapted from this SITE

Ingredients For the crumb topping: 1/4 stick cold unsalted butter, cut into tiny cubes 1/4 cup granulated sugar 3 and 1/2 tablespoons all-purpose flour 1/4 teaspoon cinnamon For the donuts: 1 cup all-purpose flour 1/2 cup light brown sugar, packed 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup full-fat sour cream 2 1/2 tablespoons unsalted butter, melted 1 large egg, at room temperature For the vanilla glaze: 1/2 cup confectioners' sugar 1/2 tablespoon whole milk 1/2 teaspoon vanilla extract Instructions Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside. For the crumb topping: In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter. For the donuts: In a large bowl whisk togethe

Ingredients Crust  fully baked tart crust Lemon Curd Filling  2 large eggs plus 2 egg yolks (or 3 whole eggs)  3/4 cup (150 g/5.3 oz) granulated sugar  1 tablespoon lemon zest  1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)  2 tablespoons heavy cream , optional  1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces Instructions To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled. Remove from heat and immediately strain

INGREDIENTS 6 oz wt. unsweetened baking chocolate, finely chopped 1 1/2 cups confectioners swerve sweetener (198 g or 7 oz wt.) 1 cup salted butter (227 g or 8 oz wt.), sliced 6 tbsp heavy whipping cream (85 g or 3 oz wt.) 2 tsp vanilla extract INSTRUCTIONS Prepare an 8x8-inch pan lined with foil. In a microwave-safe bowl, add all ingredients. Microwave for 30-second intervals at 50% power until just melted, stirring well in between. Mix well until silky smooth. Pour the chocolate mixture into the lined pan. Freeze until the fudge is set, about an hour. Lift up the foil to remove the fudge from the pan. Cut into 16 bars and serve cold. Cover and store leftovers in the refrigerator. Base Recipe adapted from this SITE

Here’s what you’ll need: Cake: 1 box of chocolate cake mix 1 box of fudge brownie mix 4 eggs 1 1/4 cups of water 1 cup of oil Ganache: 1 cup of heavy whipping cream 1 12-ounce bag of semi-sweet chocolate chips Here’s what you do: 1. Before getting started, make sure you preheat your oven to 350 degrees. After that, get out a Bundt pan and spray it down with cooking spray (or use butter and flour). 2. With your equipment prepared, mix together your chocolate cake mix, brownie mix, eggs, water and oil in a large mixing bowl. Whisk it all up for about two minutes, taking as many lumps out as possible so that the batter is nice and smooth. 3. When the batter is ready, pour it into the Bundt pan and put it in the oven to bake for about 50 to 55 minutes. When the time is up, do the toothpick test to be sure the cake is done. Let it sit in the pan for about five minutes before carefully turning it over onto a cooling rack. Leave it there for ab

Ingredients Chicken And Dumplings Ingredients 1 large fryer chicken 1 large onion peeled and cut in half 3 carrots cut into large pieces 3 stalks of celery cut into large pieces salt to taste pepper to taste Copycat Cracker Barrel Chicken and Dumplings Dumplings 3 cups flour 3/4 tsp. baking soda 3/4 tsp. salt 4 1/2 tbsp. shortening 1 cup milk Instructions Remove the chicken neck and gizzards. Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for 2-3 hour. I love to cook it for a long time to get a lot of flavor. Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk a quarter cup at a time, you may not need a full cup. Stir until a ball of dough just begins to form, being careful not to over mix. On a flour sur

Ingredients 8 Ounces Cream Cheese, Softened ¾ Cup Sour Cream 1 7 Ounce Can Diced Green Chiles ½ Teaspoon Cumin ¼ Teaspoon Salt 3 Cups Diced or Shredded Chicken 1 ¼ Cups Shredded Cheese of choice, Divided Instructions Preheat oven to 350. In a large bowl, mix all ingredients together, reserving ¼ cup shredded cheese. Spread mixture into an 8x8 glass dish. Sprinkle reserved ¼ cup of cheese over top of casserole. Bake for 35-40 minutes, or until cheese is golden, and casserole is bubbly. Read Full Recipe ---> Click Here

Ingredients  4 skinless boneless chicken breasts, trimmed 1/2 cup Parmesan cheese, grated (Fresh is better but use pregrated if necessary) 2 teaspoons paprika 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 2 eggs, beaten 1/4 cup butter, melted Instructions  Preheat oven to 400°F. Set up 2 medium sized bowls. Beat 2 eggs in first bowl. Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl. Place a wire rack on a large baking sheet and brush the rack with oil. Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture, turning to evenly coat both sides of each breast with each ingredient. Place on prepared baking sheet, in a single layer. Pour the melted butter evenly over the chicken. Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked. You can also finish them off under the broiler for