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Strawberry Frosting Fudge
This is a super fun way to get the kids in the kitchen to help! My 7 year old son absolutely LOVED helping mom make some Valentine’s Day Fudge!
1 (16 oz) can of strawberry frosting
1- 12 oz bag of white chocolate chips
1/4 teaspoon Strawberry extract
1. Spray 8 x 8 pan with cooking spray and line with Wax paper.
2. Melt White Chocolate Chips in Microwave until melted. Being careful not to burn the chips.
3. Quickly and evenly stir in the frosting and Strawberry extract.
4. Pour into prepared pan. Top with Sprinkles!
5. Let set-and serve. Can be cut into cute shapes using cookie cutters or just cut into squares.
6. Store in a airtight container up to 7 days.
Cinnamon Cream Cheese Squares
This recipe is NOT for anyone who is watching their waistline.
2 (8oz) cans of refrigerated crescent dinner rolls
1 (8oz) package cream cheese
1 tsp. Vanilla
3/4 cup sugar (divided into 1/2 cup and 1/4 cup)
2-3 tsp cinnamon (more or less to taste)
1/2 cup chopped nuts (optional-any kind will do, I used walnuts)
1/2 cup butter or margarine, melted
1. Preheat oven to 375 degrees
2. Grease a 9″x13″ pan
3. Spread one of the cans of dough on the bottom, sealing up the seams with your fingers.
4. Put cream cheese and 1/2 cup sugar in a bowl and teaspoon vanilla, microwave for 30-40 seconds until cream cheese is warm, blend together until smooth.
5. Spread over bottom crust.
6. Unroll other can of crescent roll dough over top of cream cheese mix. No need to seal these seams up with your fingers, unless you just want too.
7. Mix topping (1/4 sugar and cinnamon) in a bowl and sprinkle over top, sprinkle nuts over that. I did half with nuts and half without nuts.
8. Melt butter and drizzle evenly over top.
9. Bake at 375 for 23 to 25 minutes until golden brown. Cool 10 minutes and cut into squares. Store it in the refrigerator.
Serve warm or cold.
Luck O’ The Irish Brownies
For the brownies
4-1 ounce squares Unsweetened Chocolate
1 cup margarine, soft
2 cups sugar
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
For the Filling
4 cups confectioners sugar
2 tablespoons milk
1 1/2 teaspoons peppermint extract
10 drops green food coloring
For the Topping
1 1/3 cup semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract
Putting it together:
1. Preheat oven to 350 degrees. Grease a 9×13 baking dish.
2. In the microwave melt the unsweetened chocolate squares in a microwave safe bowl. Stir at 15 second intervals, until chocolate is smooth. Cool slightly, for about 4 or 5 minutes. Transfer to a large bowl, and stir in the margarine and sugar until combine. Beat in the eggs; one at a time. Stir in vanilla. Add flour until just blended.
3. Spread evenly into prepared baking dish. Bake for 20 to 25 minutes or Until the sides pull start to pull away from the edges of the pan. The brownies will look more like a cake. Remove from oven and let cool for 20 minutes.
4. To make the middle layer. Beat 1/2 cup of butter with confectioners sugar in a large bowl using and electric mixer. Add milk as needed to get a spreadable consistency. Stir in peppermint extract and green food coloring. Spread over the cooled brownies. Refrigerate for 30 minutes.
6. For the final layer: Melt the semi-sweet chocolate chips and 6 tablespoons of butter over low heat on the stove. Turn off heat and add vanilla. Then with a wooden spoon beat it for about 2 minutes until it starts to shine. Quickly, cover the surface. Cool in refrigerator for about 30 minutes or until firm. Cut into squares and serve.
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My Nana’s Hot Fudge Sauce!
I really debated on even posting this recipe. The recipe is very dear to me and holds a very sentimental place in my heart. However, my nana would want me to share it….so I am.
3/4 cup sugar
1/2 cup Cocoa
1/2 cup plus 2 tablespoons Evaporated Milk (find the 5 0z can)
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla
1. Combine sugar and cocoa in small saucepan; Blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils!
2. Boil (and continue stirring) mixture for one minute.
3. Remove from heat; stir in butter and vanilla. Serve Warm.
This makes about 1 3/4 cup sauce. To store it; my nana used to place it in mason jars and store in the refrigerator. When she needed some she would nuke it in the microwave for 30 seconds until it was warm.
You can serve this over ice cream, brownies, toppings for pies, cookies…etc.
Note: for Mint Fudge Sauce add 1/4 teaspoon mint extract with the vanilla.
My Sinfully Scrumptious Banana Cake
With Cream Cheese Icing
Cake Ingredients & Directions
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 pinch salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1 cup white sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1-1/2 cups mashed bananas (about 4 small to medium bananas)
- 2/3 cup buttermilk
- 1 cup chopped walnuts-divided (optional)
- Preheat oven to 350 degrees. Grease and flour a bundt pan. In a small bowl, whisk together flour, baking soda ,salt, cinnamon and nutmeg; set aside.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time and add vanilla. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared bundt pan.
- Bake in the preheated oven for 45 to 50 minutes. Remove from oven, and let cool for 5 minutes. Turn over onto a cake plate.
Note: You can also make this in 2-8 inch rounds and bake them for approx. 30 minutes. You can also make muffins and banana bread from this as well. I prefer to have it as cake…and possibly muffins.
Cream Cheese Icing Ingredients and directions
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- In a medium sized bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixture on low speed, add the powdered sugar a cup at a time until smooth and creamy.
- Beat in Vanilla and your done.
Final steps: Frost your cake and top with the remaining walnuts (this is also optional)
1/2 C canned without salt pumpkin puree
1/2 C Vanilla Almond Breeze almond milk
1 T ground flaxseed
1 T wheat germ
big fat dash of cinnamon or pumpkin pie spice
Mix it all in a blender – this is SUPER thick! Makes one smoothie!
It only has around 150 calories. I drink it for breakfast, snack…just anytime.
This is my Nana Coats’ recipe. Five years ago she visited me. She brought me her churches cookbook. Which had one of my recipes in it…but while here, she actually wrote down about 8 more recipes for me in that book. And this recipe was one of them.
Nana’s Banana Pudding
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) package instant vanilla pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 4 bananas, sliced
- 1/2 (12 ounce) package vanilla wafers
- In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
- Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Note: You don’t have to use a 9X 13 inch dish. Use a punch bowl…etc.