Philadelphia Cherry Danish Dessert

2 8-oz. cans refrigerated crescent rolls, divided

2 8-oz. tubs cream cheese spread

1 1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 21-oz. can cherry pie filling

3 tbsp. milk

Preheat oven to 350 degrees. Lightly grease 13x9 inch baking pan. Unroll one can of crescent dough. Place in baking pan; press into bottom of pan to form crust, firmly pressing seams togther to seal.

Beat cream cheese spread, 3/4 cup of the powdered sugar, the egg white, and vanilla with an electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form a 13x9 inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper.

Bake 30-35 minutes or until golden brown. Cool at least 20 minutes. Gradually add milk to remaining powdered sugar, beating well until blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in fridge.

(Makes 24 servings)

Blonde is good

Maple Coconut Blondies

1/2 cup butter, melted and cooled
1/2 cup sugar
1/2 cup maple syrup
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1/4 tsp salt
1 cup shredded coconut

Preheat oven to 350F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in coconut and stir to distribute evenly. Pour into prepared baking dish.

Bake for 30-35 minutes, until blondies are set and lightly browned.

Cool in pan on a wire rack.

Family is quite fond on ooooey goooey brownies but these are almost as good with a cold glass of milk.

Cactus

pb & chocolate pie

This pie took me five minutes to make. Honest. Aaaaand, it tastes just like a Reesies Cup. Here's a picture of it from the Kraft Food site. It's in the Holiday 2009 Food & Family magazine.
My drizzling technique has not been perfected like on the pie above, but I have no doubt it will taste just as good. :- ) I'm countin' on it.


1 pkg cream cheese, softened
1/2 cup plus 1 Tblsp. creamy peanut butter (divided)
1 cup cold milk
1 pkg. vanilla flavor instant pudding (3.4 oz size)
2 1/2 cups thawed Cool Whip, divided
1 Oreo pie crust, 6 oz.
3 squares Baker's Semi-Sweet chocolate

Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup Cool Whip. Spoon into crust. Refrigerate.

Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 2 minutes or until chocolate is completely melted and mixture is well blended, stiring after each minute. Cool.

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable measuring cup 30 seconds; stir. Drizzle over pie.

Refrigerate 4 hours or until firm.

Then make a big pot of coffee and enjoy. Mmm.

Tiedye

GRAPE SALAD

I had this dish for the first time over the weekend. After I took the first bite I thought it was good. Just good. Different. Then I took another bite. And another. And another. And before I knew it, I was pulling the Tupperware out of the fridge every chance I got, just for another bite. It's different, unique. I like that about it too.

GRAPE SALAD
Serves 15

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
1 cup brown sugar, packed
1 cup crushed pecans

Wash and stem grapes. Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture and pour into large serving bowl.

For topping, combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

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That's the original recipe. What I had this weekend had been put together a little differently. Half of the topping was put on the BOTTOM of the pan (first, in other words) and the other half on top like the recipe says.
Also I wouldn't chill it overnight. It's not one of those dishes that gets better after a day. It was at it's best on the same day it was made.

Enjoy!
tiedye

Reeses Peanut Butter Cup Cake

Wowzers, this cake is sumpin else entirely. Be sure to have some cold milk and a good pot of coffee ready when this one's done. You will want both. *_*

The recipe was a generational internet hand me down, value added. That is to say, it originally came from a website - Parents Magazine I think, then Bakerella snagged it and did her wizardry on it and ohhhhhweeeee here it is:

devils food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
3 cups chopped Reeses pb cups, plus more to cover top of cake
8 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

Heat oven to 350*. Coat two 9" round cake pans with nonstick spray.

In a large bowl beat cake mix, egs, buttermilk and oil on low for 30 seconds. Increase speed to med-high and beat for 2 mins., scraping down side of bowl after 1 minute. Fold in 3 cups of chopped Reeses.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

I made this in a sheet pan for a couple of reasons. A. I do not make layer cakes well. They're fussy, and I don't do fussy. 2. I'm making it for a large party.
It turned out to be a good thing, because you get a good ratio of cake to icing (I'm all about that) plus you don't have to be so careful about icing the cake. You can pour the icing over the cake and sort of schmear it and let it drizzle around and go where it wants to settle. I'm all about that too.

Ok, last point. There is no easier or better icing - the two most important qualifications - than this one. There are two ingredients. Two. And they're the best two in the world. Chocolate. Heavy Cream. 'Nuff said. Actually not enough - the consistency? Ahhhohhhhh - it will make you want to float.

Have your milk and coffee ready I tell ya.

Enjoy!

Tiedye

There are a whole bunch of laundry detergent recipes here at TipNut


I’ll be using the following from Suzanne McMinn's Chickens in the Road

I'll be using Fels Naptha soap for the first batch and see if I break out in hives or any other strange skin anomalies. If I get all red and bumpy, I'll use a castille soap instead.


How to make Homemade Laundry Soap:
1 regular (not large bath-size) bar of plain soap
1 cup Borax
1/2 cup washing soda
1/2 cup baking soda
water
Grate the soap. (Soap grates easily.)

Heat 3 pints (6 cups) of water on the stove and add the grated soap. Stir occasionally, until the soap melts.
I use a pint jar and a quart jar for all the water measuring for this recipe as it’s faster than doing it one cup at a time.

Once the grated soap is melted, add 1 cup Borax, 1/2 cup washing soda, and 1/2 cup baking soda, stirring to dissolve.

I use a large pot, large enough to hold all the water I’ll need for my mixture so I don’t have to get a separate pail. If your pot isn’t large enough to hold over two gallons, you’ll have to transfer the mixture to a bucket at this point.
Add one quart jar of very hot water to your soap mixture.

Stir well. Add six more quarts of cold water. (If you’d like to add some scent, now is the time. Add 10-15 drops. I don’t add scent–it’s no big deal to me and would increase the cost. I’m happy with my laundry simply smelling fresh.) Stir well again and ladle or scoop the mixture into your container(s). I’ve found that three large plastic coffee containers are exactly right to hold this recipe. They come with handy snap-on lids and one is just right to keep by the washer for daily use.

Use 1/2 cup per large load of laundry. Mixture may gel or clump as it sits, so stir before each use. (I keep a 1/2 cup scoop–in a plastic bowl to prevent mess–on top of my washer to measure out the detergent. I just stir it with the scoop before measuring it out.)

Georgia Cracker Salad

Tie posted this on the ID board but I thought that we should have it here cause it's a keeper.

Georgia Cracker Salad (how appropriate, eh?)

1 sleeve saltines
1 large tomato finely chopped
3 green onions finely chopped
1 1/2 cups mayo
1 hard boiled egg finely chopped

Crush crackers. Mix all ingredients together and serve immediately.

It's from The Lady & Sons.
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Odee's Oatmeal Cookies - Even Bee Can Make 'Em!

Ingredients

• 1 1/4 cups un-sifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup softened butter
• 3/4 cup firmly packed brown sugar,
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups Old-Fashioned Quaker oats
• 1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels (about 2 cups)

Directions

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
• Gradually beat in flour mixture.
• Stir in oats and morsels.
• Drop by rounded Tablespoonfuls onto an un-greased baking sheet.
• Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Pan Cookie Variation:

• Grease 15x10-inch jelly-roll pan.
• Prepare dough as above.
• Spread in prepared pan.
• Bake for 18 to 22 minutes or until lightly browned.
• Cool completely in pan on wire rack

BACON WRAPPED HERBED CREAM CHEESE STUFFED CHICKEN

This is the dish from Entree Vous....

I'm guessing at the amounts of spices & such that go into the cream cheese. You would adjust to taste anyway. . . .

1 8oz brick cream cheese, softened
1 clove garlic, smashed and minced
few leaves of fresh parsley finely chopped, or 1/2 tsp dried
1 - 2 chives, finely chopped, green included
1 red bell pepper, deseeded, deveined, and chopped
pinch salt
pinch pepper
four chicken breasts
8 slices bacon

Preheat oven to 325

Add garlic, parsley, chives and bell pepper to cream cheese and mix thoroughly. Set aside.

Put chicken breasts between two pieces of saran wrap and flatten (pound) to even thickness. Salt and pepper chicken.

Divide cream cheese mixture into fourths. Shape each fourth roughly into a ball. Place one cream cheese ball into the center of each chicken breast and roll chicken up from the short end. Wrap two pieces of bacon around the rolled up chicken breast. Do not overlap bacon.

Spray Pam in baking pan and place stuffed chicken in pan. Cover with alum. foil and bake for 30 minutes or until baked through. Uncover, turn oven up to 350 and cook 10 more minutes. Depending on your oven and the thickness of your bacon you may need to turn your oven onto broil for a couple of minutes at the end of the baking time, to crisp up the bacon.


Enjoy..

Tiedye

Best Bread Machine White Bread I've Ever Had

I was in the mood to start using my bread machine again last week and this. Tried a wheat bread that was okay...but this White Bread was REALLY good! The link to the original version is down below....the recipe came from allrecipes.com

Homemade Wonderful Bread
GAIL'S VERSION:
INGREDIENTS (in the order I put them in the machine in)

• 1-1/2 cup room temperature water*
• 1 tablespoon white sugar
• 2 tablespoons butter (room temperature)
• 4 cups all-purpose flour
• 1/4 cup dry potato flakes
• 1/4 cup dry milk powder
• 2 teaspoons salt
• 1/4 cup white sugar
• 2 1/2 teaspoons active dry yeast (at room temperature)

DIRECTIONS.

1. Add ingredients in the order suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting.

Don't forget....do not use "old" bread flour (I used "Better for Bread"), or out of date yeast. These are things that could cause your bread not to rise properly. You can probably substitute a cup of wheat flour for a cup of white, but you'll want to add some "Vital Wheat Gluten". The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low- or no-gluten flour (such as wheat flour) that is being used in your recipe.

Want to make this a mix of wheat and white? Substitute 2 cups wheat flour for 2 of the 4 cups of flour. Just be sure to add 2 Tbs. of Vital Wheat Gluten to help the dough rise properly (1 Tbs per cup of wheat)


NOTE: * - original recipe said 1-1/4, but some reviewers found it necessary to add another 1/4 cup of water. If you'd like to read all the reviews, and all the way folks made variations of it, , or see the original version which included "proofing the yeast", here is the link: http://allrecipes.com/Recipe/Homemad...ad/Detail.aspx