2 cups all purpose flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 15 ounce can pumkin puree
1 cup Vegetable Oil
Cream Cheese Layer :
4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 TBS milk
1/2 cup mini chocolate chips
INSTRUCTIONS
Stir together all dry ingredients in a large bowl. Add eggs, pumpkin puree, and oil, stir until combined. Pour and spread batter into an ungreased 15x10 pan.
With an electric mixer, cream your cream cheese and sugar. Beat in egg and milk. Drizzle over your pumpkin layer. Gently use a knife to swirl the mixtures. Sprinkle chocolate chips on top.
Bake at 350 for 25-30 minutes. Add more chips o the top if desired when cake has cooled for 10 minutes. Cool on wire rack for about two hours.
Wednesday, November 13, 2013
Tuesday, November 5, 2013
Cream Cheese Squares
Cream Cheese Squares
Ingredients:
* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
Directions:
(1) Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
(2) Press one can of the crescent rolls into the bottom of the prepared pan.
(3) In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. I used my Kitchen-Aid mixer for this step… you could also use a hand-held mixer. Spread evenly over the crescent layer.
(4) Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.
(5) Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
(6) Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Ingredients:
* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
Directions:
(1) Preheat oven to 350 degrees F. Grease a 9×13 inch pan.
(2) Press one can of the crescent rolls into the bottom of the prepared pan.
(3) In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. I used my Kitchen-Aid mixer for this step… you could also use a hand-held mixer. Spread evenly over the crescent layer.
(4) Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.
(5) Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
(6) Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Friday, July 26, 2013
French Toast Rollups
1 loaf of white bread (2 if for a crowd, do NOT use wheat bread)
1 egg yolk 8 oz. cream cheese
1/2 cup sugar
5 TBS butter
Combine 1/2 cup sugar and 1 TBS cinnamon
1. Cut the crusts off all of your bread.
2. Roll the bread flat like a pancake.
3. Mix together egg yolk, cream cheese, and 1/2 cup sugar. Blend thoroughly.
4. Spread cream cheese mixture on flattened bread slices.
5. Roll em' up.
6. Melt 5 TBS butter
7. Mix together the cinnamon and sugar.
8. Brush the rolls with butter and then dip completely in the sugar mixture.
9. Bake at 400 degrees for 10-12 minutes.
10. Serve and enjoy! These are especially great because you can make them up the night ahead. Just place in the refrigerator covered with tin foil until you're ready to bake!
http://marcicoombs.blogspot.com/2012/07/french-toast-roll-ups.html
1 egg yolk 8 oz. cream cheese
1/2 cup sugar
5 TBS butter
Combine 1/2 cup sugar and 1 TBS cinnamon
1. Cut the crusts off all of your bread.
2. Roll the bread flat like a pancake.
3. Mix together egg yolk, cream cheese, and 1/2 cup sugar. Blend thoroughly.
4. Spread cream cheese mixture on flattened bread slices.
5. Roll em' up.
6. Melt 5 TBS butter
7. Mix together the cinnamon and sugar.
8. Brush the rolls with butter and then dip completely in the sugar mixture.
9. Bake at 400 degrees for 10-12 minutes.
10. Serve and enjoy! These are especially great because you can make them up the night ahead. Just place in the refrigerator covered with tin foil until you're ready to bake!
http://marcicoombs.blogspot.com/2012/07/french-toast-roll-ups.html
Monday, June 17, 2013
Carnitas Tacos
2 lbs of country style pork ribs (I prefer boneless and look for ones with the least amount of fat)
1 TBS Salt
1 TBS black pepper
1 TBS dried oregano
1 white onion quartered
Put it in a crock pot, cook for 6-8 hours and shred.
Steam corn tortillas, fill with the meat, a little cheddar cheese and then a mix of diced red onion and cilantro. If you make them in bulk, you can wrap each one in a bit of foil and they stay warm and yummy.
Also...serve with a lime wedge.
1 TBS Salt
1 TBS black pepper
1 TBS dried oregano
1 white onion quartered
Put it in a crock pot, cook for 6-8 hours and shred.
Steam corn tortillas, fill with the meat, a little cheddar cheese and then a mix of diced red onion and cilantro. If you make them in bulk, you can wrap each one in a bit of foil and they stay warm and yummy.
Also...serve with a lime wedge.
Best Baby Backs Evah
From The 5 easy ingredients cook book
4 - 5 pounds baby back ribs (two racks) I used trimmed country style because that is what I had, about 3 pounds
1/3 c. Italian salad dressing
1 1/2 (18 oz.) bottles of BBQ sauce
1 (26 oz.) jar spaghetti sauce
1 1/4 c. brown sugar
Use disposable aluminum baking dishes for easy clean up! Lay the ribs on the foil. I also sprayed the foil with canola. Pour the dressing and sauces over the ribs, then sugar over all. Make sure the ribs are mostly covered with the sauce. Baste occasionally with additional sauce. Bake uncovered at 250 degrees about 6 hours.
4 - 5 pounds baby back ribs (two racks) I used trimmed country style because that is what I had, about 3 pounds
1/3 c. Italian salad dressing
1 1/2 (18 oz.) bottles of BBQ sauce
1 (26 oz.) jar spaghetti sauce
1 1/4 c. brown sugar
Use disposable aluminum baking dishes for easy clean up! Lay the ribs on the foil. I also sprayed the foil with canola. Pour the dressing and sauces over the ribs, then sugar over all. Make sure the ribs are mostly covered with the sauce. Baste occasionally with additional sauce. Bake uncovered at 250 degrees about 6 hours.
Friday, January 4, 2013
Cinnamon Roll Cake
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
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