My Online Recipe Box

Monday, December 21, 2009

Candy Cane Swirl Cheesecake...or what will be entering my belly on 12/25


We has this for Christmas. It was really good. I used choc. instead of peppermint b/c I am not a peppermint fan...that meant it just tasted like a choc. swirl cheesecake. If I make it again (the cheesecake had a good flavor and was easy to make) I will use a caramel kiss or something.

Found this recipe today and I can't wait to try it.
However, I will substitute the candy cane kisses with either cherry ones, chocolate ones, or caramel ones...

Candy Cane Swirl Cheesecake

Ingredients for Cookie Crumb Crust:

  • 1 1/2 cups vanilla wafer crumbs (about 45 cookies) – This is a great place to get kids involved. Put the cookies into a large zip top bag and let the whack it or smoosh it or roll over it with a rolling pin. They’ll love it.
  • 1 tablespoon sugar
  • 1/4 cup butter, melted

Ingredients for Candy Swirl Cheesecake Filling:

  • 3 packages (8 ounces each) of cream cheese, softened
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 42 Hershey’s Candy Cane Kisses (that’s a whole 8 ounce bag, give or take a couple of Kisses)
  • 1 tablespoon milk
  • Sweetened whipped cream

Instructions for Cookie Crumb Crust:

  1. Heat oven to 350.
  2. Stir together cookie crumbs and sugar. Blend in melted butter.
  3. Press crust mixture into bottom and 1/2 inch up sides of a 9-inch springform pan.
  4. Bake 8 minutes; cool.

Instructions for Candy Swirl Cheesecake:

  1. It’s important that you don’t overbeat the cheesecake batter. If you do, it will raise too much in the oven and then become totally hideous when it falls. It will still taste good, certainly, but it will be much less impressive to serve.
  2. Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add eggs, one at a time, completely incorporating each before adding another.
  3. Set aside 1/4 cup butter; pour remaining batter into crust.
  4. Unwrap Kisses. Place 30 candies and milk in a microwave-safe bowl. Microwave at 50% power for one minute, stir. If necessary, microwave in 15 second increments at 50% power until candies are melted and mixture is well blended when stirred.
  5. Gradually blend reserved cheesecake batter with melted candies. Drop mixture by tablespoonfuls on top of plain cheesecake batter in crust. Gently swirl with knife for a marbled effect.
  6. Bake 45 to 50 minutes until center is almost set. Remove from oven to wire rack. Separate pan from edges using a scraper or knife, but allow cheesecake to rest in pan until completely cool.
  7. When cheesecake is cool, remove sides of pan. Cover and refrigerate until well chilled.
  8. Garnish with whipped cream and remaining Kisses.
  9. Refrigerate leftovers.

Saturday, December 12, 2009

hot cocoa

  • 2 cups nonfat dry milk powder
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup powdered nondairy creamer
  • 1/8 teaspoon salt

  1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.

  2. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Tuesday, December 8, 2009

Craft Ideas

This is my post where I am saving craft ideas I find on the internet that I want to try...I find so many cute things while working on the PC downstairs and I never get to bookmark them this is my "bookmark"

sock monkey appliques for shirts

How to use the cricut to cut fabric

Wooden or ceramic photo blocks

Paper or wooden block/ornament/gift idea

Tee shirt dress for Brooklyn and Sophia

Hinged blocks w/ wire photo clips

Fishing pole and fish for church or home

halloween bags

Tuesday, December 1, 2009

Tres Leches Cake, by the Pioneer Woman...I am thinking this will make an appearance at my house...SOON!

Saturday, November 7, 2009

Candace's Punch

Candace served this punch at a baby shower I co-hosted. It was so good I wanted to hook it up to an i.v. and have a constant flow.

3 (3 oz. pkgs) fruit-flavored gelatin
mix4 cups white sugar
13 cups boiling water
2 46-oz. cans pineapple juice
1 16-oz. bottle lemon juice concentrate
2 2-liter bottles ginger ale, chilled

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid.To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.~ I only used 2 pkgs. of jello--strawberry and raspberry, 2 cups white sugar, 8.5 cups of boiling water, 2 pineapple juices, and 1/2 half bottle lemon juice. I divided that mix into two containers and froze it.

Wednesday, October 14, 2009

2 soups I want to try

We really like soup at our house. A blogger I follow just posted these two and I want to try them. They are: Baked Potato Soup and White Chicken Chili (for the crockpot!)
In case she decides to remove them from her site, I am copying them below: (Literally cut and paste...see her site for more!)

  • 3 lbs baked potatoes (=6 baker potatoes)
  • 1 T. butter
  • 1 1/2 c. onion
  • 2 T. minced garlic
  • 1 14 oz. can chicken broth
  • 3 c. milk
  • 1 T. salt
  • 1/4 t. pepper

Melt butter in pan and saute onions & garlic about 10 minutes until soft, but not brown.
Add 2/3 of the potatoes--mashed.
Add broth, milk, salt & pepper
Bring to simmer, stirring occasionally
Cut up remaining potatoes into small cubes and add to soup--stirring gently.

Top with sour cream, cheese, green onions and bacon.

I usually just use dried onions because I'm too lazy to cut up a real onion most of the time. Same with the garlic. I usually use the bottled stuff.

Slow Cooker White Chicken Chili
  • 2 (14 oz) cans chicken broth
  • 3-4 chicken breasts, trimmed of fat
  • 3 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp dried oregano leaves
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • 2 cans great northern beans
  • 1 can white shoepeg corn
  • 3 Tbsp lime juice
  • 2 Tbsp chopped fresh cilantro

Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.

We topped it with cheese and tortilla chips. We also did tortillas the next night. It kind of resembles more of a tortilla soup vs. a chili. Whatever you want to call it though--it is divine.

Wednesday, July 1, 2009

Kelly's Banana Pudding

Banana Pudding:

1 (8 ounce) package cream cheese - at room temp.
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
2 packages Chessman cookies (Pepperidge Farm)


In a large bowl, beat cream cheese and condensed milk until smooth and creamy. In a separate bowl mix together pudding mix and cold milk for 2 min. Fold in 1/4 of the whipped topping. Mix the pudding into the cream cheese mix until combined.

Line the bottom of a 9x13 inch dish with the cookies. Arrange sliced bananas evenly over cookies. Spread with pudding mixture. Put another layer of cookies on top and then top with remaining whipped topping. Chill. For a good banana flavor it's best to make at least a few hours in advance so the flavor can blend!

Monday, June 15, 2009

Chocolate Chip/Peanut Butter Cookies (from K.J.)

This recipe is great. They are fast to make, no planning is needed (you can throw frozen butter in and melt it in the microwave!), and delicious.

1 cup sugar
1 cup brown sugar
2/3 cup melted butter or margarine
2 eggs
2 teaspoons vanilla
2/3 cup peanut butter
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
3/4 bag of chocolate chips (or a little less, but not a little more)

Melt the butter in a microwave safe bowl that is big enough to hold all the ingredients (no need for extra dishes)
Add sugars and stir by hand. I don't know why, but the recipe from Kasey says a mixer will make the cookies not come out right. I liked her cookies...I was not playing around with the recipe.
Add eggs through soda, stir well to blend in peanut butter.
Add flour, stir well. Stir in chocolate chips.
Drop by spoonfuls (I love my cookie scoop from Pampered Chef) onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool on wire rack.

Monday, June 8, 2009

Hot Potato Salad

I was reading a post on the Make and Takes blog about this Hot Potato Salad on French Knots blog. I think I will try it for the MOM picnic coming up June 27th. Maybe even Bart would eat it.

Recipe copied straight from French Knots, so yes, I am plagiarizing...but why retype it? And since I am telling you where it came from and I left a comment telling her I did it, maybe it makes me not so bad, right?

Hot Potato Salad:

  • 5-7 medium size potatoes ~ chopped and cooked
  • 8-10 links of sausage or slices of bacon ~ cooked


  • 4 green onions diced ~ green and white parts
  • 3/4 cup real mayonnaise
  • 1/4 cup sour cream
  • 1 package hidden valley ranch dry mix
  • 2 tablespoons fat/grease from sausage or bacon
Dice and boil potatoes.
dice and chop green onions
combine green onions, ranch, mayonnaise, sour cream and fat
After mixing sauce add potatoes and sausage. Pour into a 9 by 13 pan and cook uncovered at 375 degrees for 35 - 45 minutes - until dish is cooked through. Serve Immediately. This dish is also great the day after -just reheat in the microwave.

I will let you all know how it goes at the MOM picnic.

Monday, May 18, 2009

Cake and Frosting Recipes

Janell shared her cake site with me.
Here is her cake and frosting recipes.

Friday, May 15, 2009

Sugar Cookies with Quick Pour Icing

This is the recipe Kim W. used the year we made sugar cookie Christmas trees at her house.

Sugar Cookie Recipe:

3/4 c. butter or margarine
3/4 c. sugar
2 large eggs
1 teaspoon vanilla
2 3/4 c. flour
2 teaspoon baking powder

Preheat oven to 400 degrees. Cream butter and sugar. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time, mixing well. The dough will be very stiff, so you might have to stir by hand or have faith in your fantastic Kitchen Aid mixer that you thank your mother for silently every time you use it. Wait, that's me. Divide the dough into two balls (so it is easier to work with). Do not chill dough.
Working with one dough ball, roll onto floured surface. Using a decent amount of flour is the key to having them not stick. The recipe says to roll the dough out to 1/4 of a inch, but I don't do that, I just roll it until it feels good. Use cookie cutters to cut out any shapes desired. The recipe does say if the stars are difficult to remove from the cutting surface (aka my cabinet), dip a spatula in flour and gently lift it. I've never done that, but hey, it's worth a shot.

Bake cookies on top rack of oven (I am too lazy and just use the middle rack that is already set) for 6-7 minutes or until cookies are light brown. I baked some yesterday for 8 minutes and they went into the trash. Remove cookies from cookie sheet immediately and place on a cooling rack (which I actually have and would like three more of) or your counter. You know, whatever works.

Let the cookies cool down and then make the icing.

Quick Pour Icing:

This icing dries to a smooth, shiny surface, unlike regular frostings. I half this recipe, but because I do not know what 1/4 plus 1/8 cups of water equals, I will give you the full recipe and let you half it on your own. THAT, my friends, is why we went to high we can get crazy with recipes.

9 c. powdered sugar, sifted (I don't have a sifter so I ignore that part. Sifters are for snobs.)
3/4 c. water
3 tablespoons light corn syrup
1 1/2 teaspoons almond extract
liquid food color

Place sugar in saucepan. Pour water and corn syrup in and mix well. Place over low heat and stir until the icing is pretty liquidy. (Real word, I swear) Add the flavor and the coloring, stir. Do not allow temperature of icing to exceed 100 degrees. I don't know why. That is just what it says. I do not have a thermometer to take my icing's temperature, so I just cook it until it is clear (well, not clear, but you will see what I mean as you do it)

To cover the cookies you could either:
A) Place cookies on a cooling rack over something (like a cookie sheet), and pour the icing over the cookies, starting the middle and working your way out. Use a spatula to spread to sides.
B) Dip top of cookies in icing (resulting in minor burns on the finger tips) and then place on wire rack to set.

I do method B.

Good luck. These sugar cookies are so fast to create. Really. And they are SO GOOD. You can even leave them out, uncovered, for a few days and they are still great.

Monday, April 13, 2009

"Pink Stuff"

Hi Jessica, The PINK STUFF is a recipe I got when I lived in Missouri. One of the ladies I worked with made it for Christmas and I fell in love with the stuff. Her name was Ina, so I named it Ina's Pink Stuff. It takes:
1 can Cherry Pie filling (I buy the cheapest one) Chop the cherries
1 Can Condensed Milk
1 Large can crushed Pineapple (drain juice you don't use the juice.)
1 Small container Cool Whip
1 cup crushed or finely chopped pecans
Put cherry pie mix and condensed milk in a bowl. Stir together well. Added crushed pineapple and cool whip. Mix well. Add pecans and again....mix well. Put in refrigerator until ready to serve.
love, Aunt Jeanie

Sunday, March 29, 2009

Carrot Souffle

1 lb. carrots
3 large eggs, lightly beaten
1/2 cup sugar
1/2 cup butter (melted)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla

Boil carrots for 45 minutes or until tender. Mash with potato masher or beater.
Mix the remaining ingredients into very well mashed carrots.
Spoon into greased baking dish.
Bake at 350 degrees for 45 minutes or until set.

Wednesday, March 25, 2009

Baked Ziti

I am going to try this the next time I go to the grocery store.

Box of Ziti
8-16 oz container of riccotta cheese (I could eat this with a spoon...YUM!)
Bag of Mozzarella Shredded cheese
Jar of sauce
1 Egg

Cook Ziti per directions on box.
While boiling, beat egg & mix it with riccotta cheese.
Add s&p to taste.

Drain Ziti, pour back in pot.
Stir in sauce & riccotta/egg mixture.
Add a bit of shredded mozzarella.

Pour into baking dish.
Sprinkle shredded mozzarella on much as you like.

Bake at 350° for 30 minutes.

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded (or chopped up, whatever) carrots
3/4 c. chopped celery
1 tea. each dried basil and parsley flakes
4 T butter, divided
3 c. chicken broth (I just use water and chicken bouillon cubes)
4 c. diced peeled potatoes (if the family is lucky...usually I don't peel them)
1/4 c. flour
1/2 lb. American cheese, cubed (though I usually just buy the not wrapped kind in the sandwich aisle and layer them on top of the soup when needed)
1 1/2 c. milk
3/4 tea. salt
1/2 tea. pepper
1/4 c. sour cream

In a big pot, brown beef, drain and set aside. In the same pan, saute' onions, carrots, celery, basil, and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add flour; cook and stir about two minutes or so, making a roux. Add to soup; bring to boil. Cook and stir 2 minutes . Reduce heat to low. Add cheese, milk, and salt and pepper. Cook and stir until cheese melts (do not boil). Remove from heat; blend in sour cream.

Thursday, March 19, 2009

Root Beer Cookies

I have not made these, but I want to try them.

Root Beer Extract

Recipe for Root Beer Cookies:
Makes about 4 dozen

  • 1 cup unsalted butter
  • 2 cups dark brown sugar
  • 2 eggs
  • 2 tsp. root beer extract
  • 3 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup water (optional–only use if dough is too dry)
  • Root Beer frosting (recipe below)

Butter Sugar

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky, like this:

dough texture

Chill for at least an hour.

Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.

scooping dough

Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.

baked rootbeer cookie

Let cookies cool for a few minutes on the cookie sheet before placing them on a wire rack to cool completely.

Frosting Recipe:

  • 1 cup butter
  • 3 cups powdered sugar
  • 2 tsp. root beer extract
  • a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie. I have substituted maple extract, added pecans, and even made chocolate chip cookies out of this recipe. It’s a keeper.

Wednesday, March 18, 2009

Sticky Popcorn

Colina M. brought this over as a treat at the playdate today. It was so yummy.

Cinnamon-Spice Berry Popcorn
Yield: 6 Cups
3 Tablespoons brown sugar
3 Tablespoons light Corn Syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 tablespoons light margarine
1/2 cup Craisins
6 cups air popped popcorn

Combine brown sugar, corn syrup, spices and margarine in Microwave safe container; cook on high heat for 2 1/2 minutes or until bubbily hot.
Add Craisins to popcorn; toss with hot sugar mixture until well coated. Cool mixture before serving or store in airtight container.

I sometimes use less spice because if you use the amount in the recipe it can be a little strong.


Cupcake Pops

I cannot wait to try these out. Just another reason having a girl around the house would be nice. I might try to form them to look like Easter eggs and bring them to the MOM Easter egg hunt.

Chicken Enchiladas

Mix a large can of enchilada sauce with about 1/2 a cup or so of sour cream.
Cook on low for a minute until it is blended smooth.

Shred up one or two seasoned chicken breast.
Put a decent amount of shredded chicken in the center of a fajita shell, along with some of the sauce and a little cheese. Roll and continue until you run out of room in the pan you are using.

Pour remaining sauce over top, sprinkle cheese, bake at 350 degrees until cheese is melted.

You can also add beans (whatever kind, pinto, chili, red) to the sauce for a little extra protein.

Tuesday, March 17, 2009

Grandma Maxine's Peach Cobbler

Melt a stick of butter in an oblong baking dish. Dump in a large can of peaches. Mix together 1 cup of plain flour and 1 cup of sugar (stir these together so they won't lump) add 1 teaspoon or so of baking powder and about a teaspoon of salt and vanilla....about a capful or so...more or less depending on the strength. Stir in a cup or so of milk....stir until will look like pancake batter. Pour over peaches. Bake in a 350 to 375 degree oven about 30 or 35 minutes....until it is as brown on top as you want it. Enjoy.

Melissa B's WW Potato Soup

it is a pack of hash brown, white gravy mix and chicken bouillion.
I use like 6 cups of water, let it boil with about 7 bouillion cubes. Then stir the gravy mix in about 1/2 cup cold water and pour it and the hash browns in until it is done! Enjoy! Melissa