Total Time: 1 hr 45 mins
Preparation Time: 50 mins
Cook Time: 55 mins
Ingredients
- Servings: 8
- 1 teaspoon butter
- 1 teaspoon flour
- 1/8 teaspoon salt
- 1/3 cup whipping cream
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/3 cup butter, melted
- 1 cup light corn syrup
- 3 eggs
- 1 cup chopped pecans
- 2 ounces unsweetened chocolate, melted
- 1 unbaked 9-inch pie crust
Recipe
- 1 for the sauce:
- 2 microwave butter in microwave. add 1 teaspoon flour and salt.
- 3 gradually stir in whipping cream.
- 4 add sugar and brown sugar and mix well.
- 5 cook on medium setting until mixture boils and thickens.
- 6 boil 1 minute and set aside.
- 7 for the pie:.
- 8 in a large bowl, combine the sugar, salt, butter, corn syrup, and eggs. beat well.
- 9 stir in 1/2 cup of the filling mixture into caramel sauce and blend well. set aside.
- 10 stir pecans and chocolate into remaining filling and blend well.
- 11 pour into crust.
- 12 pour caramel sauce evenly over filling.
- 13 bake at 375 for 45 to 55 minutes or until outer edge is set and center is partially set.
- 14 cool on wire rack 1 hour and refrigerate.
- 15 serve with whipped cream.
Total Time: 43 mins
Preparation Time: 3 mins
Cook Time: 40 mins
Ingredients
- Servings: 10
- 2 lbs onions (, yellow, or vidalia)
- 1 tablespoon margarine (i use smart balance light) or 1 tablespoon butter
- 1 tablespoon sugar (adjust according to your preference, if using vidalia or other sweet onions, can cut the sugar in ha)
- salt and pepper
Recipe
- 1 wash onions, trim ends and remove outer layer (keep whole).
- 2 cook in salted boiling water for 30- 50 minutes (depending on size of onions) until soft and onion layers start to 'come apart'.
- 3 drain water, and toss onions w/ margarine, sugar, salt and pepper.
- 4 you can make this recipe a day or 2 in advance, store in fridge, and heat up in microwave just before serving.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
- 1/2 cup pecan pieces
- 2 large cooking apples
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup all-purpose flour
- whipped cream
- fresh apple, slices (optional)
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
Recipe
- 1 preheat oven to 350 degrees.
- 2 peel, core, and chop apples to equal 2 ½ cups. pieces should be the size of your thumbnail. (apples can be chopped in a food processor by pulsing them) set aside.
- 3 in a large mixing bowl, cream the butter and sugar; beat until fluffy.
- 4 add the egg and beat until blended then mix in baking soda, salt, cinnamon, and nutmeg; add the flour. stir just until blended. stir in the apples and nuts. pour into an lightly greased 9-inch round cake pan.
- 5 bake for 30 minutes or until the top springs back when touched lightly in the center with your finger.
- 6 prepare caramel sauce:.
- 7 in a saucepan, melt the butter, brown sugar, & salt. bring to a boil; stirring with a whisk. remove from heat and whisk in the vanilla and evaporated milk.
- 8 to serve, ladle 1-2 tablespoons of the hot carmel sauce onto serving plates. cut cake into 8 wedges.place a wedge of cake on top of carmel sauce. garnish with a dollop of whipped cream.(you can also add 2 thinly sliced apple wedges with the peeling left on for garnish). the cake should be served warm, or at least room temperature. this is a wonderful rich dessert.
- 9 the sauce can be made ahead of time and then reheated in the microwave. you can also spoon out a tablespoon or 2 on a saucer, and reheat that amount up for a single serving.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 8 ounces macaroni
- 1 1/2 cups milk
- 1 1/2 teaspoons ground mustard
- 1 teaspoon worcestershire sauce
- 3/4 teaspoon salt
- 1 dash hot pepper sauce
- 1 1/2 tablespoons butter
- 3 1/2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs (optional)
- 2 tablespoons butter, melted (optional)
- 1/2 teaspoon paprika
Recipe
- 1 preheat oven to 350°f.
- 2 grease a 2-quart casserole with a bit of butter.
- 3 boil macaroni in hot, salty water for 8-10 minutes, or until al dente.
- 4 meanwhile, heat the milk in the microwave or on the stovetop. whisk in mustard, worcestershire sauce, and salt.
- 5 when the macaroni is al dente, drain and toss with the 1 1/2 tbsp butter. when the butter is melted, stir in 3 c of cheddar in small batches. be sure the cheese melts well!
- 6 pour in the milk mixture and stir well.
- 7 pour the macaroni mixture into the casserole and top with remaining 1/2 cup of cheese.
- 8 if desired, combine the bread crumbs and melted butter, and sprinkle over the top of the casserole.
- 9 sprinkle on the paprika.
- 10 bake for 30 minutes.
- 11 if desired, broil for 1-2 minutes to brown the top of the casserole.
Total Time: 1 hr 3 mins
Preparation Time: 20 mins
Cook Time: 43 mins
Ingredients
- 1 (10 ounce) jar maraschino cherries, drained, 1/4 cup liquid reserved
- 1 (18 ounce) box betty crocker super moist devil's food cake mix
- 1 cup cherry cola, carbonated beverage
- 1/2 cup vegetable oil
- 3 eggs
- 1 (12 ounce) container betty crocker whipped vanilla frosting
- 1 cup marshmallow creme
- 24 maraschino cherries, with stems well drained, if desired (optional)
Recipe
- 1 heat oven to 350 degrees (325 for dark or nonstick pan). spray bottom of 13x9-inch pan with baking spray with flour. chop cherries, set aside.
- 2 in large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved liquid with electric mixer on low speed 30 seconds. beat on medium speed, beat 2 minutes.
- 3 stir in chopped cherries. pour into pan.
- 4 bake 35 to 43 minutes or until toothpick inserted in center comes out clean. cool completely, about 1 hour.
- 5 in small bowl, mix frosting and marshmallow creme until smooth. frost cake. top each piece with 2 cherries.
- 6 note:.
- 7 for chocolate-dipped cherries, melt 1/4 cup semisweet chocolate chips and 1 teaspoons shortening in microwave; stir. dip well-drained cherries with stems into chocolate; refrigerate to set.
Total Time: 1 hr 40 mins
Preparation Time: 40 mins
Cook Time: 1 hr
Ingredients
- Servings: 10
- 1 1/2 cups finely grated carrots
- 1 tablespoon lemon juice
- 1/2 cup crushed pineapple
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 3/4 cup vegetable oil
- 3 eggs
- 1 cup golden raisin
- 1 cup chopped walnuts
- 8 tablespoons butter, softened
- 6 tablespoons honey, warmed slightly
Recipe
- 1 preheat oven to 350°; butter and flour a 12-cup bundt pan; set aside.
- 2 combine carrots, lemon juice, and pineapple in a bowl; set aside.
- 3 in another bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.
- 4 add in oil and beat until smooth.
- 5 add in eggs one at a time, beating after each addition.
- 6 add in the carrot mixture and mix well.
- 7 stir in the raisins and walnuts; pour batter into prepared pan.
- 8 bake for 55-60 minutes or until pick comes of clean.
- 9 cool for 10 minutes in the pan and invert on a rack or serving platter to cool thoroughly.
- 10 to make the glaze: beat the butter and honey together until light and fluffy; allow it to return to room temperature or warm in the microwave for 8-10 seconds before using. beat the honey butter again just before using.
- 11 slather warm cake with honey butter glaze.
- 12 alternative topping: cream cheese frosting is usually expected and always nice; also can just dust with powdered sugar.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 1
- 1/4 cup milk
- 1/4 cup half-and-half
- 1 tablespoon hot cocoa mix
- 1 tablespoon chocolate syrup
- 1/2 cup coffee, strongly brewed
Recipe
- 1 combine milk, half and half, hot cocoa powder, and choclate sauce in a mug.
- 2 heat on medium power in microwave for 2 minutes. then stir in hot coffee. top with whipped cream and enjoy!
