Melt in a saucepan...
1 cube butter
12 oz peanut butter chips
In a seperate bowl beat...
2 eggs
3 3/4c. powdered sugar
Pour melted chips/butter into egg/sugar mixture, beat well and add 1 tsp. vanilla.
Pour into an 8x8 greased pan (if you double recipe use a 9x13 pan)
Refrigerate and cut into prices
You can use any kind of chips not just peanut butter
Sunday, October 9, 2011
Red Lobster Cheese - Garlic Biscuits
2c. Bisquick baking mix
2/3c. milk
1/2c. shredded cheddar cheese
1/4c. butter (melted)
1/4 tsp. garlic powder
Heat oven to 450 degrees. Mix bisquick, milk and cheese until soft dough forms. Drop by spoonful onto ungreased cookie sheet. bake 8-10 minutes or until golden brown.
Mix butter and garlic powder. brush over warm biscuits before removing from cookie sheet.
Serve warm.
Yield: 10-12 bicuits
2/3c. milk
1/2c. shredded cheddar cheese
1/4c. butter (melted)
1/4 tsp. garlic powder
Heat oven to 450 degrees. Mix bisquick, milk and cheese until soft dough forms. Drop by spoonful onto ungreased cookie sheet. bake 8-10 minutes or until golden brown.
Mix butter and garlic powder. brush over warm biscuits before removing from cookie sheet.
Serve warm.
Yield: 10-12 bicuits
Glenda's Crepes
2c. Milk
2c. Flour
1 tsp vanilla
1/4 c. sugar
6 eggs
sprinkle of salt
Mix well in blender
Heat crepe pan and butter pan. Poor in a thim amount into preheated pan. Cook on med high and watch carefully. Flip as soon as you can
Glenda's great syrup
2c. sugar
1c. water
boil and add 2-3 TBSP mapeline and 1 tablespoon butter
2c. Flour
1 tsp vanilla
1/4 c. sugar
6 eggs
sprinkle of salt
Mix well in blender
Heat crepe pan and butter pan. Poor in a thim amount into preheated pan. Cook on med high and watch carefully. Flip as soon as you can
Glenda's great syrup
2c. sugar
1c. water
boil and add 2-3 TBSP mapeline and 1 tablespoon butter
Grandma Thelma's Meatloaf
350 degrees for 1 hour and 15 minutes
1 lb. hamburger
1 lb. sausage
1 egg (beaten)
3/4 c. crushed saltine crackers
1/3 c. chopped onions
1/3 c. evaporated milk
2 TBSP Worcestershire sauce
1 tsp. salt
1/8 tsp pepper
1/4 c. ketchup
mix well and shape into a loaf. Placed into an ungreased foil lined bread pan.
Top with...
Mix - 3 TBSP brown sugar
1/4 c. ketchup
1 tsp. dry mustard powder
Bake for 1 hour and 15 minutes (meat thermometer should read 160 degrees when done)
1 lb. hamburger
1 lb. sausage
1 egg (beaten)
3/4 c. crushed saltine crackers
1/3 c. chopped onions
1/3 c. evaporated milk
2 TBSP Worcestershire sauce
1 tsp. salt
1/8 tsp pepper
1/4 c. ketchup
mix well and shape into a loaf. Placed into an ungreased foil lined bread pan.
Top with...
Mix - 3 TBSP brown sugar
1/4 c. ketchup
1 tsp. dry mustard powder
Bake for 1 hour and 15 minutes (meat thermometer should read 160 degrees when done)
BBQ Meat Loaf
2 lbs ground beef
2 eggs
2c. crushed saltines
2/3 c. Kraft Original BBQ sauce
2 TBSP finely chopped onion
1/2 tsp salt
Dash of pepper
Combine all ingredients. shape into a loaf in a shallow dish that is lined with foil. Bake at 350 degrees for 1 hour then spread top of loaf with 1/3 c. BBQ sauce and bake and additional 15 minutes.
2 eggs
2c. crushed saltines
2/3 c. Kraft Original BBQ sauce
2 TBSP finely chopped onion
1/2 tsp salt
Dash of pepper
Combine all ingredients. shape into a loaf in a shallow dish that is lined with foil. Bake at 350 degrees for 1 hour then spread top of loaf with 1/3 c. BBQ sauce and bake and additional 15 minutes.
Pizza Dough
1 1/3 c. luke warm water
2 Tablespoons dry yeast (2 pkg.)
1 Tablespoon sugar
*let dissolve and bubble
Add..
2 Tablespoons oil
2 teaspoons slat
3 teaspoons sugar
Add..
3 1/2 - 4c. flour. Mix until stiff not dry
Let rise 1/2 hour to 1 hour. Stretch out onto pan. Bake at 425 degrees for 5-8 minutes. Put sauce and toppings on and bake an additional 15 minutes (or until cooked)
2 Tablespoons dry yeast (2 pkg.)
1 Tablespoon sugar
*let dissolve and bubble
Add..
2 Tablespoons oil
2 teaspoons slat
3 teaspoons sugar
Add..
3 1/2 - 4c. flour. Mix until stiff not dry
Let rise 1/2 hour to 1 hour. Stretch out onto pan. Bake at 425 degrees for 5-8 minutes. Put sauce and toppings on and bake an additional 15 minutes (or until cooked)
Chicken Roll-Ups
2/3 c panko crumbs or bread crumbs
4 TBSP softened butter
1 8oz pkg cream cheese
salt and pepper
2c. cubed cooked chicken (shreaded works great too)
2 pkg cresent tools
Take the cresent roll dough and lay each one out indivually. Place 1/4 c. of filling in each, and pull sides around, and seal miking a ball shape. Dip in melted butter and then roll in bread crumbs or panko crumbs. Place in a 9x13 pan and cook for 20 to 25 minutes until golden brown.
4 TBSP softened butter
1 8oz pkg cream cheese
salt and pepper
2c. cubed cooked chicken (shreaded works great too)
2 pkg cresent tools
Take the cresent roll dough and lay each one out indivually. Place 1/4 c. of filling in each, and pull sides around, and seal miking a ball shape. Dip in melted butter and then roll in bread crumbs or panko crumbs. Place in a 9x13 pan and cook for 20 to 25 minutes until golden brown.
Crock Pot Chili
4 lbs best ground beef
2 tsp minced garlic
1 TBSP cumin
1-2 TBSP chili powder
1/3 c. flour
2 tsp salt
1/2 tsp pepper
1 46 oz can tomato juice
3 small cans pinto beans (15 oz cans, drained)
Cook meat, add spices and juice. Cook on low for 6-8 hours. Add beans for last 45 minutes.
Optional: add two 14.5 oz cans of ready cut, peeled tomatoes (drained)
2 tsp minced garlic
1 TBSP cumin
1-2 TBSP chili powder
1/3 c. flour
2 tsp salt
1/2 tsp pepper
1 46 oz can tomato juice
3 small cans pinto beans (15 oz cans, drained)
Cook meat, add spices and juice. Cook on low for 6-8 hours. Add beans for last 45 minutes.
Optional: add two 14.5 oz cans of ready cut, peeled tomatoes (drained)
Dad's Stuffing
3 bags dried bread
1 lb of butter
1 large onion
1 bunch of celery
2 lipton onion soup mix
Worcestershire's sauce
Secret Spice
In a large frying pan melt one pound of butter, add diced onion and celery, add 1 1/2 packages of the seasoning that comes with the stuffing bread, add 3 TBSP Worcestershire's sauce and 3 TBSP Secret Spice. Simmer until onions and celery are beginning to soften. Remove from heat. Mix 2 packages of onion soup mix with 2 cups of water and add to onion and celery mixture. Put 3 bags of stuffing bread in a LARGE bowl. Pour the prepared mixture over the top and mix and squash thoroughly. If the mixture is too dry, add warm water a little at a time. Cool mixture and stuff into the cavities of the turkey and sew closed with a string. Tie the legs across the bottom of the breast and tie the tips of the wings across the top of the breast. Put the turkey into a browning bag and cook as directed. Any additions stuffing can be put in covered casserole dish and baked for one hour at 350 degrees.
1 lb of butter
1 large onion
1 bunch of celery
2 lipton onion soup mix
Worcestershire's sauce
Secret Spice
In a large frying pan melt one pound of butter, add diced onion and celery, add 1 1/2 packages of the seasoning that comes with the stuffing bread, add 3 TBSP Worcestershire's sauce and 3 TBSP Secret Spice. Simmer until onions and celery are beginning to soften. Remove from heat. Mix 2 packages of onion soup mix with 2 cups of water and add to onion and celery mixture. Put 3 bags of stuffing bread in a LARGE bowl. Pour the prepared mixture over the top and mix and squash thoroughly. If the mixture is too dry, add warm water a little at a time. Cool mixture and stuff into the cavities of the turkey and sew closed with a string. Tie the legs across the bottom of the breast and tie the tips of the wings across the top of the breast. Put the turkey into a browning bag and cook as directed. Any additions stuffing can be put in covered casserole dish and baked for one hour at 350 degrees.
Mini Cream Puffs
1c. Water
1/2c. Butter
1/4 tsp. Salt
1c. Flour
4 eggs
In a medium sauce pan with water, butter and salt, bring to boil over medium heat. Stir in flour stirring well until mixture leaves side of pan in a smooth ball. Remove from heat and add eggs, 1 at a time, beating well with each addition until mixture is smooth and glossy. Drop by tablespoon onto greased cookie sheet.
Bake at 400 degrees until golden brown (about 20-25 minutes) Cool on rack and pierce each puff to allow steam out. Cool then pipe in real whipping cream.
Serve immediately!
1/2c. Butter
1/4 tsp. Salt
1c. Flour
4 eggs
In a medium sauce pan with water, butter and salt, bring to boil over medium heat. Stir in flour stirring well until mixture leaves side of pan in a smooth ball. Remove from heat and add eggs, 1 at a time, beating well with each addition until mixture is smooth and glossy. Drop by tablespoon onto greased cookie sheet.
Bake at 400 degrees until golden brown (about 20-25 minutes) Cool on rack and pierce each puff to allow steam out. Cool then pipe in real whipping cream.
Serve immediately!
Cream Cheese filled Strawberries
These fresh fruit desserts are like a bite of strawberry cheesecake, and perfect to serve at a buffet. Whip 6 ounces of room-temperature cream cheese on medium speed for 2 to 3 minutes until slightly fluffy. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim bottom of 12 strawberries, so each stands upright. Use a melon baller to scoop out stems and tops. Fill a pastry bag fitted with a 1/2 inch star tip with cream cheese; pipe into strawberries until cream cheese brims over the top. berries can be topped with sliced toasted almonds (toast in a 350 degree oven for 3-6 minutes)
Judy's Nacho Dip
1 can refried beans
1 small can diced green chilies
1 med jar of salsa
1-2 lbs of pork sausage cooked (chopped with onoion, salt and pepper)
1 lb. grated cheddar sheese
1 container of avacado dip
1 c. sour cream
1 large bag of tortilla chips
Spread beans on a large plate. Spread cooked meat on the beans. Sprinkle the chilies on top and cover with cheese. Place in microwave for 2+ minutes. Top with sour cream and avacado dip.
1 small can diced green chilies
1 med jar of salsa
1-2 lbs of pork sausage cooked (chopped with onoion, salt and pepper)
1 lb. grated cheddar sheese
1 container of avacado dip
1 c. sour cream
1 large bag of tortilla chips
Spread beans on a large plate. Spread cooked meat on the beans. Sprinkle the chilies on top and cover with cheese. Place in microwave for 2+ minutes. Top with sour cream and avacado dip.
Rootbeer Popcorn
2 quarts popped popcorn
1 12oz can of rootbeer
1c. sugar
1/2c. light corn syrup
1/2c. butter
Pour rootbeer slowly down the side of a large saucepan. Add sugar, syrup, and butter. Bring to a boil. Cook until 250 degrees (candy thermomator). Pour over popcorn. Mix well and enjoy!
1 12oz can of rootbeer
1c. sugar
1/2c. light corn syrup
1/2c. butter
Pour rootbeer slowly down the side of a large saucepan. Add sugar, syrup, and butter. Bring to a boil. Cook until 250 degrees (candy thermomator). Pour over popcorn. Mix well and enjoy!
Peanut Butter Popcorn
1c. sugar
1/2c. Karo syrup
1 tsp. vanilla
1/2c. honey
1c. peanut butter
1/2c. popcorn
Boil sugar, honey and karo syrup. Then boil at a hard boil for two minutes. (pop the popcorn while doing this)
Remove from heat. Add vanilla and peanut butter. Stir in, then pour mixture on popcorn. Stir in until all popcorn is coated. You may serve immediatly, or later.
1/2c. Karo syrup
1 tsp. vanilla
1/2c. honey
1c. peanut butter
1/2c. popcorn
Boil sugar, honey and karo syrup. Then boil at a hard boil for two minutes. (pop the popcorn while doing this)
Remove from heat. Add vanilla and peanut butter. Stir in, then pour mixture on popcorn. Stir in until all popcorn is coated. You may serve immediatly, or later.
Crab Dip
4 oz imitation crab
8 oz cream cheese
3/4 c. green onions
1/2 c. mayo
Squirt or 2 of lemon juice
Celery (optional)
Mix together and refridgerate for 30 minutes prior to eating
8 oz cream cheese
3/4 c. green onions
1/2 c. mayo
Squirt or 2 of lemon juice
Celery (optional)
Mix together and refridgerate for 30 minutes prior to eating
Spinach Dip
1 package (10 oz)frozen, chopped spinach (squeeze dry)
1 cup Best Foods Mayonnaise
2 cups sour cream
1 can (8 oz) water chestnuts, chopped
3 green onions, chopped
1 package dry Knorr's vegetable soup mix
Mix ingredients together. Chill for four hours before serving. Serve wtih bread chunks, or with veggies
1 cup Best Foods Mayonnaise
2 cups sour cream
1 can (8 oz) water chestnuts, chopped
3 green onions, chopped
1 package dry Knorr's vegetable soup mix
Mix ingredients together. Chill for four hours before serving. Serve wtih bread chunks, or with veggies
Pretzels
Makes 8 pretzels
Dough:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 (1 packet) instant yeast
7/8 to 1 cup warm water*
Topping:
1/2 cup warm water
2 tablespoons baking soda
3 tablespoons melted butter
Coarse salt or Cinnamon & Sugar
Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place in a plastic bag; close the bag, leaving room for the fough to expand, and let it rest for 30 minutes.
Preheat you oven to 500 degrees. Prepare two baking sheets by lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twisgt each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Then sprinkle on the kosher salt or cinnamon and sugar and ENJOY!
*Use the greater amount in the winter, the lesser amount in the summer, and somewhre in between in the spring and fall. Your goal is a soft dough.
Dough:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 (1 packet) instant yeast
7/8 to 1 cup warm water*
Topping:
1/2 cup warm water
2 tablespoons baking soda
3 tablespoons melted butter
Coarse salt or Cinnamon & Sugar
Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place in a plastic bag; close the bag, leaving room for the fough to expand, and let it rest for 30 minutes.
Preheat you oven to 500 degrees. Prepare two baking sheets by lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twisgt each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Then sprinkle on the kosher salt or cinnamon and sugar and ENJOY!
*Use the greater amount in the winter, the lesser amount in the summer, and somewhre in between in the spring and fall. Your goal is a soft dough.
Sunday, September 25, 2011
Raspberry Muffins
This is BY FAR my favorite muffin of all time! In my opinion, they are perfection!!! This has been a long time recipe of my mom's, so I have been enjoying these delicious babies my whole life. When my mom makes them, she uses three different kinds of berries- blueberries, raspberries and blackberries- but I was always looking for the ones with the most raspberries so I thought why not make them all with just raspberries, I like the tartness, but they are good as triples too!
I have also made it in a pan, like a coffee cake...just can't go wrong!
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 cup flour
1/2 cup milk
1 - 12 oz bag frozen raspberries. Don’t thaw or the batter will turn pink. (My mom makes these as triple berry muffins with blueberries, raspberries and blackberries- but I was always looking for the ones with the most raspberries so I thought why not make them all with just raspberries, I like the tartness, but they are good as triples too!)
Preheat oven to 375 degrees.
Beat the butter until creamy, then add the sugar and beat till fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla, baking powder, and salt. Fold in half the flour and then half the milk then repeat with remaining flour and milk. Fold in all the frozen berries. Spoon the batter into muffin cups and sprinkle with the streusel topping.
Bake about 25 minutes or until done.
Streusel Topping Mixture:
1/4 cups flour
1/4 cups sugar
2 Tbsp butter, cut in
Mixture should be crumbly.
Ranch Pretzels
3/4c. salad oil
1 pkg. ranch dressing mix
1/2 tsp. lemmon pepper
1 tsp. dill weed
1/4 tsp. garlic powder
24 oz. pretzels
Put pretzels in a large plastic bag, add other ingredients and mix together.
Be careful....it is so hard to just eat a few of these!!!
1 pkg. ranch dressing mix
1/2 tsp. lemmon pepper
1 tsp. dill weed
1/4 tsp. garlic powder
24 oz. pretzels
Put pretzels in a large plastic bag, add other ingredients and mix together.
Be careful....it is so hard to just eat a few of these!!!
Hot Artichoke - Spinach Dip (Olive Garden)
1c. chopped artichoke hearts
(use 1 can drained and chopped)
1/2c. frozen chopped spinach - thawed
8oz. cream cheese
1/2c. grated parmesan cheese
1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. garlic powder
dash ground pepper
1) Boil spinach and artichoke hearts in 1 cup of water in a small saucepan over medium heat until temder (about 10 minutes) Drain in collander.
2) Heat the cream cheese in a small bowl in the microwave set on high for 1 minute, or use a sauce pan to heat the cheese ovcer medium heat just until hot.
3) Add spinach and artichoke hearts to the cream chees and stir well.
4) Add remaining ingredients to the cream cheese and combine. Put in small casserole dish. Broil on high until top begins to brown.
Serve hot with crackers, bread, carrots, celery, chips etc.
(use 1 can drained and chopped)
1/2c. frozen chopped spinach - thawed
8oz. cream cheese
1/2c. grated parmesan cheese
1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. garlic powder
dash ground pepper
1) Boil spinach and artichoke hearts in 1 cup of water in a small saucepan over medium heat until temder (about 10 minutes) Drain in collander.
2) Heat the cream cheese in a small bowl in the microwave set on high for 1 minute, or use a sauce pan to heat the cheese ovcer medium heat just until hot.
3) Add spinach and artichoke hearts to the cream chees and stir well.
4) Add remaining ingredients to the cream cheese and combine. Put in small casserole dish. Broil on high until top begins to brown.
Serve hot with crackers, bread, carrots, celery, chips etc.
Chewy Chocolate Caramel Cupcakes
Do you LOVE the rich combination of creamy milk chocolate and buttery caramel too? If your answer is an enthusiastic YES! – then prepare to send your tastebuds on a trip to the moon & back… because these super tasty Chewy Chocolate Caramel Cupcakes with Caramel Buttercream Icing (+ chopped candy bars & chocolate stars) are – simply put – out of this world!.
CHEWY CHOCOLATE CARAMEL CUPCAKES
{adapted from this cake recipe via The Pioneer Woman}.
Ingredients:
8 Milky Way® candy bars
2 1/2 cups of flour
1/2 tsp. baking soda
2 cups sugar
2 tsp. vanilla
2 sticks margarine
1/2 tsp. salt
1/2 cup buttermilk
4 eggs.
Instructions:
– Preheat oven to 300 degrees.
– Melt the Milky Way® candy bars and 1 stick of margarine on low to medium heat in a pan over the stove.
– Sift the flour and the salt together.
– Mix the baking soda with the buttermilk.
– Cream the other stick of margarine with the sugar and the eggs.
– Add the flour mixture and buttermilk to the cream mixture.
– Next add the melted candy bar mixture and vanilla.
– Line cupcake pans with liners and fill 3/4 with mixture.
– Bake for approximately 30 minutes or until a toothpick inserted into the middle of the cupcake comes out clean..
CARAMEL BUTTERCREAM ICING
{adapted from The Candy Bar Cookbook by Alison Inches & Ric McKown}.
Ingredients:
1 bag of Kraft® caramels
1/4 cup milk
1 stick butter
2 1/2 cups powdered sugar
1/4 tsp. vanilla.
Instructions:
– Melt 25 caramels in a sauce pan over low to medium heat.
– Once all the caramels have melted remove them from heat and mix in the milk.
– Sift the powered sugar.
– Cream together the butter, powered sugar, and vanilla on high for 3 minutes.
– Add the cooled caramel mixture and mix on high for 2 minutes.
– Generously frost your (completely cooled) cupcakes..
GARNISH
Optional: Decorate cupcakes with chilled, chopped Milky Way® Bars, homemade Abstract Chocolate Stars (instructions below)
Abstract Chocolate Stars:
Pipe melted chocolate into star shapes on wax paper or parchment paper using a decorator’s tip + ziplock back or a squeeze bottle. Place the piped stars in the freezer for at least 2 hours. Once firm, gently peel each chocolate star off the paper. Make sure to keep the stars cold until serving time!.
Chocolate and Coconut Milk Cake
2 ounces semisweet chocolate
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 TBS butter, melted
1 1/2 cups sugar
2 large eggs
1 cup coconut milk
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
toasted coconut (for topping, optional)
Preheat oven to 350°F.
Line bottom of 9" pan with round of parchment paper, butter paper, and sides of pan.
Finely chop chocolate and in a bowl combine with hot water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly and light colored (about 3 minutes). Slowly add coconut milk, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.
Pour batter into pan, and bake in middle of oven until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool cake completely before frosting.
Chocolate Coconut Buttercream
3/4 cup butter
2/3 cup cocoa powder
3 cups powdered sugar
1/2c-3/4 cup coconut milk,
1/2 tsp - 1tsp pure coconut extract
Beat butter, cocoa, powdered sugar, and coconut extract, and add coconut milk a little at a time until you reach a consistency you like.
Top with coconut flakes and toast it for a few minutes at 450° if you like.
enjoy!
Pizza Rolls
1 lb of pepperoni slices
1 1/2 lb of shredded mozzarella cheese
Mix 1T (1 pkg) dry yeast with 1/2 cup warm water
In a seperate bowl mix together;
4c. flour
1/3c. sugar
2 tsp salt
1c. boiling water
2 eggs
Add yeast to flour mixture. Mix with dough hook adding xtra flour until barely sticky. Pour dough onto floured counter and knead with extra flour. DO NOT OVER KNEAD!! It will make the dough tough. Place dough in a bowl and cover with a towel. Let raise for 2 hours. Punch down and shapew into rolls with 6-8 pepperoni slices and shredded mozzarella cheese. Baste with butter. Raise in pan for 30 minutes. Bake aprox. 20 minutes @ 350.
Dip in warm marinara sauce.
Makes 12
(For a double batch use 2pkg (1/2 lb. each) gallo pepperoni and 2 1/2 lbs mozzarella cheese)
1 1/2 lb of shredded mozzarella cheese
Mix 1T (1 pkg) dry yeast with 1/2 cup warm water
In a seperate bowl mix together;
4c. flour
1/3c. sugar
2 tsp salt
1c. boiling water
2 eggs
Add yeast to flour mixture. Mix with dough hook adding xtra flour until barely sticky. Pour dough onto floured counter and knead with extra flour. DO NOT OVER KNEAD!! It will make the dough tough. Place dough in a bowl and cover with a towel. Let raise for 2 hours. Punch down and shapew into rolls with 6-8 pepperoni slices and shredded mozzarella cheese. Baste with butter. Raise in pan for 30 minutes. Bake aprox. 20 minutes @ 350.
Dip in warm marinara sauce.
Makes 12
(For a double batch use 2pkg (1/2 lb. each) gallo pepperoni and 2 1/2 lbs mozzarella cheese)
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