Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: Ganet, Hueytown Baptist Church / Hueytown, AL
Ingredients:
1 can flaky buttermilk biscuits
8 oz. cream cheese
3/4 cup parmesan cheese
3 tablespoons chopped onions
1 jar real bacon bits
2 tablespoons milk
Directions:
Separate each biscuit into 3 layers. Press each layer into bottom of mini-muffin pans. Mix cheeses, bacon bits, milk, and onion; place a small amount on each biscuit. Bake for 15 minutes at 350 degrees F.
Recipe Source: Chanonn (via NWC Forums)
Ingredients:
1 pkg. (450g) brownie mix
1 3/4 C. milk
1 small box vanilla instant pudding
1/4 C. warm water
4 tsp. instant coffee granules
2 C. thawed, frozen whipped topping
3 bars (39g each) buttery toffee crunch
Directions:
Lightly spray a rectangle baker with vegetable oil. Prepare and bake brownies according to package directions. Cool completely.
In a bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping.
Cut brownies into 1 inch cubes. Chop crunch bars. Layer 1/3 of brownie cubes onto bottom of bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped bars. Repeat layers two more times. Chill 30 minutes before serving.
Yields 12 servings.
Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium
Note from Chanonn: I have just discovered Trifles…they are so beautiful and easy to make…I have tons of recipes for them if interested:)
Recipe Source: Jen at thebarmybaker.blogspot.com, (adapted from Chocolate American Style by Lora Brody)
Makes: 9 large pies, 18 smaller ones
Cake Ingredients:
2 cups all-purpose flour (5 ounces..I used the weight measurement instead of volume for this one)
3/4 cup unsweetened natural cocoa powder
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup whole milk (I used buttermilk instead of the whole milk and lemon juice cause I love the moisture buttermilk brings to the party)
1 Tbsp lemon juice
2 tsp vanilla extract (or a little more if you like, I used 3 tsp or 1Tbsp of it)
1 stick unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 large egg
Cake Directions:
Heat oven to 350F. Prepare two sheet pans by lining them with parchment paper.
Sift together the flour, cocoa powder, salt, baking powder and baking soda into a medium bowl, set aside.
Mix the milk, lemon juice and vanilla together and set aside (the mixture will thicken and curdle while it sits).
Cream together the brown sugar, butter and egg until light and fluffy. Turn the mixer down to low and begin to add the flour and milk mixtures alternately. Starting with 1/3 of the flour adding 1/2 of the milk, 1/3 of the flour, the rest of the milk and then the rest of the flour mixture. Mix until just blended.
Measure the batter out with a 1/4 cup (if you want 9 large pies) or about 2 tbsp each for smaller pies. Drop this batter onto the prepared sheet pans leaving about 2 inches between the cakes. Tap the sheets gently on a counter before baking to remove a bit of the air.
Bake the cakes for 12-15 minutes (shorter time is needed for the smaller cakes, I’d say 8 to 12 minutes) until they are firm to the touch. Remove from the oven and cool on the sheet pans.
Filling Ingredients:
1 stick unsalted butter, room temperature
1/2 cup powdered sugar
2 cups marshmallow cream or fluff ( I tried this with marshmallow cream, but it did not work out for me. I ordered the fluff and it really did make a difference….maybe it was just to warm here that one day for cream..)
2 tsp vanilla extract (or vanilla bean paste if you have it on hand to add little beautiful vanilla specs to the filling)
Filling Directions:
Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.
Spread half the little cakes with this mixture, then top with the other half of the cakes.
Jen’s Notes:
The Whoopie Pies may be wrapped individually in plastic wrap and stored at room temperature for up to a week. I love to make these for road trips or picnics, they would be perfect for the Fourth of July. Next time anyone asks you where the best place to make whoopie is, you can smile and reply “in the kitchen, of course!”.
Whooooooopie! Happy Baking.
Recipe Source: Down Home Soul Food Cooking Blog
Ingredients:
3 tablespoons butter
1 cup chopped onions
1 1/2 cups chopped celery
2 1/2 cups milk
6 tablespoons all-purpose flour
1 1/2 teaspoons butter
4 ounces Cheddar cheese, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 pound crabmeat
1/4 pound lobster meat
1/4 pound medium shrimp
1/4 pound scallops
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Melt 3 tablespoons butter in a skillet, and saute the onions and celery until tender.
Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crab meat, lobster, shrimp, and scallops. Transfer to the prepared baking dish.
Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.
Recipe Source: Mimi in Maine / recipezaar.com
Prep/Cooking Time: 40 mins / 30 mins prep
Ingredients:
2 1/2 lbs lobsters
2 slices bread(no crust)
1-2 tablespoon milk
1/2 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon worcestershire sauce
1 teaspoon parsley
1 tablespoon baking powder
1 egg(beaten)
1 tablespoon butter(to fry in)
Directions:
Cook the lobsters and take out the meat; don’t forget to take out the large vein in the tail. Make crumbs out of the bread.
In a bowl put all the ingredients except for the butter. Mix well.
Make cakes–trying not to pat them too firm–just so they hold their shape.
Melt the butter in a fry pan and put the cakes inches.
Fry slowly till golden.
Recipe Source: andreasrecipes.com
Ingredients:
3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)
Directions:
Preheat oven to 350° F.
In the mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens.
Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth.
Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.
Pour into the prepared pan. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don’t over bake. Cool completely in the pan. Cut into bars.
Variations:
To spice up the brownies, add one of the following to the dry ingredients:
Recipe Source: Mary Simpson Creel, M.S., R.D. , Cooking Light, JUNE 2007
Ingredients:
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Cooking spray
Directions:
Preheat oven to 350° F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.
Yields: 4 dozen (serving size: 1 cookie).
Recipe Source: Jules @ everydaymommy.net
“Our extended autumn-like weather came to an abrupt end yesterday when the temperatures dropped to below 20º and Kansas City was hit by a wave of sleet. The frozen ground is now covered with one to two inches of tiny ice pellets. When the weather is this bitter there’s only one thing to do. Make chili! I’m not sure if I’ve shared my chili recipe before, but here ’tis. I think everyone has their own way of making chili, and this is mine. To those of you in Texas, I apologize. This is yankee-style chili. But, it tastes darn good.”
Ingredients:
1 lb lean ground beef
1 lb ground pork
1 lg green bell pepper, diced
2 lg yellow onions, diced
3 cans chili beans (I prefer Brooks brand chili hot beans)
1 can beef broth
1 x-large can tomato juice (juice, not sauce – get the x-large can)
3-4 tbsp brown sugar
3-4 tbsp liquid smoke (I prefer Colgin brand liquid smoke)
Garlic powder
Kosher salt
Chili powder
Dash Cayenne pepper
1/2 stick butter
Directions:
In your largest pot saute the diced onion and diced bell pepper in about 2 tbsp olive oil till tender. Season with salt. Add beef and pork and brown completely. Drain excess fat. Season with garlic powder and salt. Add beans, beef broth, tomato juice, brown sugar and liquid smoke. Stir well and let simmer on low about 30 minutes. Liquids will reduce slightly and flavors will blend. Season to your taste with chili powder and cayenne pepper. Be careful with the cayenne as a little goes a long way. Stir well and taste for seasoning. When it is seasoned to your taste add (yes, this is the secret) the half stick of butter. Let it melt in the chili and stir well. Check seasoning before serving. The longer you allow the chili to simmer the more reduced the liquid will be and the more concentrated the flavors.
Serve with a bit of sharp cheddar cheese on top and crackers. Enjoy!
Recipe Source: Jules @ everydaymommy.net
“This is a decadent cake that looks a little funny but tastes delicious.”
Cake:
3/4 cup creamy peanut butter
1 stick butter, softened
4 eggs
1 package butter cake mix
2/3 cup water
Preheat oven to 325º. Grease and flour a 9×13 pan.
Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.
Chocolate Icing:
2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract
In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.
Recipe Source: My18andonly / myrecipe.org
Ingredients:
1 small bag of egg noodles, any size or shape
Water
Oregano
Salt
Garlic salt
1-2 sticks of butter or margarine
Directions:
Fill a pot with enough water to cook as many noodles as you are making. Set on the stove on high heat. Add to the water oregano, salt, and garlic salt to taste. DO NOT pour any in- sprinkle it in, otherwise your noodles will be VERY strong and spicy!
When water has come to a boil, add the noodles. DO NOT let them sit, or they may cook onto the bottom of the pan- keep watch and occasionally try one to see if it’s cooked yet. When the noodles are cooked, take them off the heat and strain out the water.
After the remainder of the water is gone, add the butter or margarine to the noodles and stir until completely melted. If needed, add more- it should look like an actual sauce on the noodles. Add a somewhat generous amount of garlic salt- you want it to taste strongly of garlic, NOT of salt! Adjust to your taste. Sprinkle with oregano and serve.
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