Thursday, 28 July 2011
- 1 pkg. lasagna noodles
- 8 potatoes
- 1 lb. (454g) old cheddar cheese, grated
- 1/4 cup milk
- 4 tsp. butter
- 3 small onions
- 1 lb. (454g) bacon
1. Cook package of lasgna noodles.
2. Peel and cook the potatoes.
3. Once the potatoes are cooked, whip them up. Then add cheese, milk, and butter.
4. Chop the onions and bacon, and fry them up together with melted butter.
5. Then layer in a 9"x13" pan (noodles, potato mix, noodles, bacon and onions). Cover with foil and bake at 325F for half an hour.
*Best made a day ahead. If freezing or refrigerating, leave off the bacon and onion layers and add before heating.*
Monday, 18 July 2011
Courtesy of Betty Crocker
- 1 box yellow cake mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tsp. rum extract
- 1 can (237 ml) crushed pineapple in juice, undrained
- 3 eggs
- 1 tsp. coconut extract
- 1 tsp. rum extract
- 1 container whipped vanilla frosting
- 3/4 cup shredded coconut
1. Heat oven to 375F. Place paper baking cup in each of 24 regular size muffin cups.
2. In large bowl, beat cake mix, oil, water, 1 tsp. rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
4. Stir coconut extract and 1 tsp. rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered at room temperature.
Monday, 11 July 2011
Courtesy of Brown Eyed Baker
- 1 box of brownies
- 1/2 cup salted peanuts (I didn't include these)
- 9 Reese's peanut butter cups, chopped
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups creamy peanut butter
- 1/2 tbsp. butter
- 1 1/2 cups Rice Krispies cereal
1. Prepare the brownies according to the box and bake for about 5 minutes less than the recipes states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.
Friday, 8 July 2011
Courtesy of PIL Cookbooks
- 2 cups graham cracker crumbs
- 1/2 cup sugar, divided
- 1/2 cup butter or margarine, softened
- 1 1/2 pkg. cream cheese, softened
- 1 tub Cool Whip topping, thawed, divided
- 3 large fresh peaches, peeled, sliced
- 1 1/2 cups boiling water
- 1 pkg. Jello raspberry flavour gelatin
-2 cups ice cubes
1. Mix crumbs, 1/4 cup sugar and butter in 13x9 inch pan; press onto bottom of pan.
2. Beat cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1 1/2 cups Cool Whip; spread over crust. Top with peaches. Refrigerate until ready to use.
3. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaining Cool Whip; spread over peach layer. Refrigerate 4 hours or until firm.
*Garnish with fresh raspberries and peach slices.
*Side note: Keep in refrigerator until ready to eat. If it is left out too long, it melts. *