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3 (14 ounce) Cans Sweetened Condensed Milk
1 prepared pie shell (I used the Ready Graham Crust with 2 extra servings)
1 tub of cool whip
3 tablespoons mini Chocolate chips
Drizzle of Caramel sauce (I used the caramel sauce for ice cream)
This is such a simple pie to make. It does take a WHILE to make but so well worth it.
Please follow the ‘boiling’ of the cans to a T!
1. Take the wrappers off of all 3 cans.
2. Place in a pot and fill with water…MAKE SURE THE CANS ARE COVERED IN WATER!!!!! **DO NOT LET THE WATER LEVEL DROP WHILE BOILING!
3. Boil the cans for 4 hours. CONSTANTLY checking on the water level. I checked every 30 minutes. And added water if needed.
Again, make sure you check water levels and keep an eye on it.
4. After the 4 hours of boiling take the pot off the burner and let it cool down for one hour….leaving the cans in the water.
5. After the hour has past. Take the cans out and place them right side up for 40 minutes. After that flip them over and cool for another 40 minutes.
6. Open the cans and magically they are a caramel brown color…
7. Place Caramel into prepared pie Shell. Spread evenly into pie shell.
8. Chill for a least 8 hours in the fridge.
9. Top with Cool whip, mini-chocolate chips and caramel ice cream topping. I used a pipping bag with a decorative tip…to make it look nice and pretty.
**Once again I will say not to let the water level drop while boiling! The cans may explode if the cans are not covered with water while cooking**
This post is linked up to the following:
Baked Potato Wedges
- 3 russet potatoes, sliced into 1/4 inch strips
- cooking spray
- 1 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray .
- Cut potatoes into wedges.
- Place potato skins in ziploc bag. And then add the dried basil and parmesan cheese and shake to coat. Arrange in a single layer on baking sheet.
- Bake 25 minutes in the preheated oven, or until golden brown.
1 (12 ounce) Can Phillsbury Grands!Jr. Golden Homestyle Buttermilk Biscuits (10 count)
1/4 cup butter softened
1/4 cup packed light brown sugar
2 teaspoons cinnamon
1 Cup Powdered Sugar
6 tablespoons heavy cream
1. Preheat oven to 350 degrees.
2. Line a large baking sheet with parchment paper.
3. Separate biscuits onto a clean flat surface. Press each biscuit out to around 3 inches.
4. Spread butter on each flatten biscuit
5. Then add a teaspoon of brown sugar to each biscuit..and sprinkle each biscuit with cinnamon.
6. Roll each biscuit. Placing seem side down. Cut into slices. I cut about 5 ‘minis’ from each biscuit.
7. Bake at 350 degrees for 10 to 12 minutes or until light brown.
8. Mix together the ingredients for the glaze. Top Each Mini with Glaze. Serve Hot!
Note: Next time I make these (and there will be a next time because my kids loved them.) I am going to use my mini-muffin pan to get a more uniform cinna-bite.
1/4 cup All-Purpose Flour
1 cup milk
Pinch of Salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon white sugar
1 stick of butter
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat griddle or frying pan over medium heat.
- Soak bread slices in mixture until just coated.
- Place a slice of butter on the grill….and let it melt just a bit.
- Then place bread on top of butter to Cook. Cook bread on each side until golden brown. Serve hot.
24 ounces of white chocolate Morsels
14 ounces of Jelly beans
1 teaspoon vanilla (optional)
Line a Cookie Sheet with wax paper. Spread out 1/2 of the Jelly Beans and set aside.
Melt the white chocolate in Microwave or on the stove. When chocolate is melted add vanilla (optional).
Spread melted chocolate over the jelly beans.
After you have the chocolate spread scatter remaining jelly beans on top. Let set at room temp to harden for an hour or place in fridge for 30 minutes.
Break Into pieces….
Fruity Pebbles Cupcake Treats
1/2 stick of butter (melted)
1 pkg. Mini-Marshmellows (10.5 oz)
8 1/2 cups Fruity Pebbles (about 13 oz, I used a little less…maybe a cup less)
1 can Frosting (I used Duncan Hines Fluffy White Whipped frosting 16.2 oz tub)
1 teaspoon Vanilla
1. Melt Butter in Microwave safe dish.
2. Add marshmallows and continue microwaving until melted.
3. After the marshmallows and butter have melted and combined add vanilla (optional).
4. Add the Fruity Pebbles and mix until cereal is evenly coated.
5. Press mixture into greased mini-muffin tins (you can use regular size if you wish to have larger treats) I was able to make one full tin of mini-treats and then I put the rest into a 8×8 glass dish.
6. When completely cooled remove from the tin.
For the icing:
I usually like to make my own icing. However, I was trying to keep this really simple (which it is)….so I used store bought icing. The consistency of the store bought icing is a little to “soft” to pipe, so I made an adjustment to the icing and added powdered sugar to give it a stiffer piping consistency.
Add any food coloring you wish to the icing. I use Wilton gel food coloring as it takes just a trace amount to get a vibrant color.
Place any tip you like in a disposable piping bag. Or use a Baggy and cut off the tip, which is what I did.
This recipe is linked to the following:
One Box yellow cake mix ( You can only use a white cake mix or yellow cake mix for this recipe to work.)
Ingredients needed on the cake box
One table spoon of Nutmeg
One cup of sugar
2 tsp. cinnamon
Preheat oven to 350 degrees.
Grease 24 mini- muffin pan cups. Combine sugar and cinnamon in small bowl; set aside.
Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared muffin cups two-thirds full.
Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
Remove cupcakes from pans; roll in sugar mixture until completely coated. Serve warm or at room temperature.
This recipe is linked to the following: