Friday, February 5, 2016

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Brownie Heart Cutouts

Brownie Heart Cutouts

This is as simple as it gets, but those are the best recipes sometimes!

A lot of people make adorable sugar cookies iced beautifully for holidays, but I prefer a brownie to a cookie. So why not do these cutouts instead? Plus, you can eat all the brownie scraps that are leftover from the heart cutouts. It's a perfect snack!



1 cup unsalted butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup all-purpose flour
1/2 tablespoon salt


one container store-bought vanilla frosting
red gel food coloring
pink sugar sprinkles

Read the whole recipe on Just About Baked 
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Thursday, February 4, 2016

3-Ingredient Jalapeno Poppers

  • 10 minprep time
  • 30 mintotal time
  • 3ingredients
  • 16servings

1 can (8 oz) refrigerated crescent dinner rolls 
8 small jalapeno chilies
1 container (8 oz) garden vegetable cream cheese spread


Heat oven to 375°F. Separate dough into 8 triangles. 
Cut each triangle lengthwise into narrow triangles.
Cut jalapeno chilies in half lengthwise; remove seeds. 
Spoon cream cheese mixture into chili halves.
Place 1 stuffed chili half on shortest side of each triangle. 
Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
Bake 14 to 18 minutes or until crescents are deep golden brown.

Note : 
Stir a couple slices of cooked and crumbled bacon into the cream cheese mixture before stuffing the jalapenos.

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Thursday, October 29, 2015


Caramel Pecan Delight


Makes 2 pies....this cool and creamy pie is a perfect summer dessert!
  • 2 cups rough chopped pecans
  • 2 cups flaked coconut( optional)
  • 1 stick butter
  • 8 oz cream cheese, softened
  • 14 oz can condensed milk
  • 16 oz cool whip
  • 1 jar caramel ice cream topping
  • 2 graham cracker crusts ( store bought)
  1. In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
  2. With an electric mixer, blend the cream cheese, condensed milk and cool whip.
  3. Divide evenly between two pie crusts.
  4. Top each pie with the pecan and coconut mixture
  5. Drizzle the entire jar of caramel topping over the tops of both pies.
  6. Refrigerate or freeze for at least 3 to 4 hours.The pies cut best if they are frozen.
  7. Top with extra cool whip if desired.

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Friday, October 11, 2013

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Orange Puff Cupcakes

  • ⅓ c. margarine
  • 1 c. sugar
  • 2 eggs, beaten
  • 1-3/4 c. all-purpose flour
  • 1 T. baking powder
  • ½ c. frozen orange juice concentrate, thawed
  • Optional: zest of 1 orange
  • Garnish: white frosting, orange zest strips
  1. Beat together margarine and sugar in a bowl; add eggs.
  2. Combine flour and baking powder; add alternately with orange juice to margarine mixture.
  3. Stir in zest, if using.
  4. Fill paper-lined muffin cups ⅔ full.
  5. Bake at 375 degrees for 15 minutes.
  6. Let cool.
  7. Spread with frosting and garnish with orange zest strips, if desired.
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Mini Mousse Cupcakes

  • 2-1/3 c. milk chocolate chips
  • 6 eggs, beaten
  • ¼ c. plus 2 T. all-purpose flour
  • Garnish: whipped cream, chocolate shavings
  1. Melt chocolate in a double boiler over medium heat and let cool slightly.
  2. In a large bowl, beat eggs and flour.
  3. Beat in melted chocolate until combined.
  4. Fill paper-lined mini muffin cups ⅔ full.
  5. Bake at 325 degrees for 7 to 10 minutes, until edges are done and centers shake slightly.
  6. Cool in tin on wire rack for 20 minutes.
  7. Remove from tin; cool completely.
  8. Garnish with whipped cream and chocolate shavings.
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Easy Boston Cream Cupcakes

  • 18-1/4 oz. pkg. yellow cake mix
  • 3.4-oz. pkg. instant vanilla pudding mix
  • 1 c. cold milk
  • 1-1/2 c. frozen whipped topping, thawed and divided
  • 4 1-oz. sqs. semi-sweet baking chocolate
  1. Prepare cake mix according to package directions.
  2. Fill greased muffin cups ⅔ full and bake at 350 degrees for 15 to 20 minutes.
  3. Cool completely.
  4. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes.
  5. Use a serrated knife to cut off the top of each cupcake; set tops aside.
  6. Stir ½ cup whipped topping into pudding.
  7. Spoon one tablespoon onto each cupcake; replace cupcake tops.
  8. In a microwave-safe bowl, combine remaining whipped topping and chocolate.
  9. Microwave for one minute; stir and microwave an additional 30 seconds.
  10. Stir until chocolate is melted; let stand 15 minutes.
  11. Frost cupcakes with chocolate mixture.
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Coffee Cream Brownies

  • 3 1-oz. sqs. unsweetened baking chocolate, chopped
  • ½ c. plus 2 T. butter, softened and divided
  • 2 eggs, beaten
  • 1 c. sugar
  • 1 t. vanilla extract
  • ⅔ c. all-purpose flour
  • ¼ t. baking soda
  • 1 t. instant coffee granules
  • ⅓ c. plus 1 T. whipping cream, divided
  • 1 c. powdered sugar
  • 1 c. semi-sweet chocolate chips
  1. In a saucepan over low heat, melt baking chocolate and ½ cup butter; let cool. In a bowl, beat eggs, sugar and vanilla.
  2. Stir in chocolate mixture.
  3. Combine flour and baking soda and add to the chocolate mixture.
  4. Spread in a greased 8” x 8” baking pan. Bake at 350 degrees for 25 to 30 minutes.
  5. Let cool. In a bowl, stir coffee granules into one tablespoon cream until dissolved.
  6. Beat in remaining butter and powdered sugar until creamy; spread over brownies.
  7. In a saucepan over low heat, stir and melt chocolate chips and remaining cream until thickened.
  8. Spread over cream layer.
  9. Let set and cut into squares.
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Pound Cake S’mores

  • 1 pound cake, sliced
  • 1 to 2 c. mini marshmallows
  • 12-oz. pkg. semi-sweet chocolate chips
  • 12-oz. jar caramel ice cream topping
  • ½ to 1 c. chopped walnuts
  1. Place cake slices on an ungreased baking sheet; sprinkle with marshmallows and chocolate chips.
  2. Place 4 to 6 inches under broiler; broil for 2 to 3 minutes, or until marshmallows are lightly golden.
  3. Transfer 2 slices each to 6 to 8 serving plates and drizzle with caramel topping; sprinkle with walnuts.
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Carrot Cake

Makes 1 – 9×13 inch cake
  • 4 eggs
  • 1¼ cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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Cinnabon Clone

PREP 20 mins COOK 15 mins READY IN 3 hrs
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • ⅓ cup margarine, melted
  • 4½ cups bread flour
  • 1 teaspoon salt
  • ½ cup white sugar
  • 2½ teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • ⅓ cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16×21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
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Chicken Pot Pie

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 1¾ cups chicken broth
  • ⅔ cup milk
  • 2 (9 inch) unbaked pie crusts
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Donut Mini Muffins

  • ½ cup white sugar
  • ¼ cup margarine, melted
  • ¾ teaspoon ground nutmeg
  • ½ cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • ¼ cup margarine, melted
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  2. Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
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Sinful Blueberry Muffins

  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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Tailgating Chili

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • ½ cup beer
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese
  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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Perfect Pumpkin Dessert

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 1 cup white sugar
  • 4 teaspoons pumpkin pie spice
  • 1 (18.25 ounce) package yellow cake mix
  • ¾ cup butter, melted
  • 1½ cups chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
  2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9×13 inch pan.
  3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
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Chicken Taco Soup

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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Maine Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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Banana Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • ¾ cup brown sugar
  • 2 eggs, beaten
  • 2⅓ cups mashed overripe bananas
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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Spaghetti Carbonara

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine (optional)
  • 4 eggs
  • ½ cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top.
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Strawberry Cola Cake

  • 1 box yellow cake mix
  • 1 lg. pkg. strawberry Jello
  • 1 can strawberry soda
  • 1¼ c. boiling water
  • 1 lg. container Cool Whip
  • 1 lg. box instant vanilla pudding
  • 1¼ c. milk
  1. Bake cake mix according to directions in a 13 x 9 x 2 inch pan. Remove from oven; punch holes in cake.
  2. Mix strawberry Jello with 1¼ cup boiling water; mix well,then add 1 can strawberry soda. Mix and pour over cake. Bake 5 more minutes. Let cake cool.
  3. For Topping: Mix box of pudding with 1¼ cup milk until thick. Mix with Cool Whip and spread on cake. Refrigerate and serve the next day.
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