Coca Cola Cake Recipe ~ Cracker Barrel
~INGREDIENTS~
1 Stick Butter
1 cup Coca Cola
3/4 cup Miniature Marshmallows
1 Square Semi Sweet Baking Chocolate
1/2 cup Shortening
1/2 cup Vegetable Oil
3/4 cup Cocoa
2 Eggs
1/2 teaspoon Salt
2 teaspoons Vanilla
3/4 cup Buttermilk
2 cups Sugar
2 1/3 cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
***FROSTING***
1 Stick Butter
1/2 cup Cocoa
1/4 cup Coca Cola (plus 2-3 Tbsp. if needed)
3 cups Powder Sugar
1 teaspoon Vanilla
1/4 cup Hershey's Chocolate Syrup
DIRECTIONS:
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake it is time to come out of the oven and cool.
For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Friday, November 20, 2009
Wednesday, November 18, 2009
CaRaMeL PoPCoRn BaLLs
Caramel Popcorn Balls
Ingredients:
8 cups of popped corn (1/2 cup unpopped corn)
*I just used 1 package of butterless microwave popcorn and it was exactly 8 cups.
waxed paper squares
cooking spray
Sauce:
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
Directions:
1. Pop corn and place in a large bowl
2. In a saucepan, combine sugars, corn syrup, water, vinegar, and salt. Attach a candy thermometer to the side of the pan; heat to boiling over medium-high heat, stirring all of the time. Cook until mixture reaches 260F.
3. Reduce heat to low; stir in butter until melted. Pour syrup over corn in a thin stream. Stir until well coated. Cool slightly.
4. While the caramel corn is cooling, cut squares of waxed paper and spray them with cooking spray. (Note: I've never tried this but I think it's a good idea. Even though the caramel corn has so much butter in it, it still sticks to the waxed paper - TRUST ME on this one! haha)
5. Butter your hands. Scoop a small handful of popcorn mixture and form into a 3" ball. Place on a square of waxed paper, twist and turn paper to close. *It is key to seal up the popcorn balls at this point. Do NOT let them cool before you do this or they will harden and turn into rocks.
Yield: 16 popcorn balls
*I found this recipe here :) Enjoy!
Ingredients:
8 cups of popped corn (1/2 cup unpopped corn)
*I just used 1 package of butterless microwave popcorn and it was exactly 8 cups.
waxed paper squares
cooking spray
Sauce:
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
Directions:
1. Pop corn and place in a large bowl
2. In a saucepan, combine sugars, corn syrup, water, vinegar, and salt. Attach a candy thermometer to the side of the pan; heat to boiling over medium-high heat, stirring all of the time. Cook until mixture reaches 260F.
3. Reduce heat to low; stir in butter until melted. Pour syrup over corn in a thin stream. Stir until well coated. Cool slightly.
4. While the caramel corn is cooling, cut squares of waxed paper and spray them with cooking spray. (Note: I've never tried this but I think it's a good idea. Even though the caramel corn has so much butter in it, it still sticks to the waxed paper - TRUST ME on this one! haha)
5. Butter your hands. Scoop a small handful of popcorn mixture and form into a 3" ball. Place on a square of waxed paper, twist and turn paper to close. *It is key to seal up the popcorn balls at this point. Do NOT let them cool before you do this or they will harden and turn into rocks.
Yield: 16 popcorn balls
*I found this recipe here :) Enjoy!
Sunday, November 1, 2009
WW Slow Cooker Cheesburger Soup
Weight Watchers Slow-Cooker Cheeseburger Soup
I got this recipe from http://www.recipezaar..com/
It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.
2¼ hours
15 min prep
Ingredients
cooking spray
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked corn tortilla chips, crumbled
Directions
1~Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
2~Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
3~Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
4~Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
5~In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
6~Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
7~Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
8~Cover slow cooker and cook on low setting for 2 hours.
9~Serve soup topped with crumbled chips.
10~Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
11~Note: If the soup cooks too long, the cheese could separate.
12~If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
13~Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).
I got this recipe from http://www.recipezaar..com/
It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.
2¼ hours
15 min prep
Ingredients
cooking spray
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked corn tortilla chips, crumbled
Directions
1~Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
2~Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
3~Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
4~Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
5~In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
6~Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
7~Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
8~Cover slow cooker and cook on low setting for 2 hours.
9~Serve soup topped with crumbled chips.
10~Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
11~Note: If the soup cooks too long, the cheese could separate.
12~If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
13~Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).
Monday, October 26, 2009
Taco Quesadilla Rolls
Taco Quesadilla Rolls
Ingredients:
Prepared Taco Meat
Tortillas
Cheese
Salsa
Sour Cream
Lettuce
Directions: Warm tortilla on a griddle or a large frying pan. Add cheese and taco meat to the top of the tortilla. Roll the tortilla up and let sit on the griddle/frying pan. Roll until all sides of the tortilla are warm and getting crunchy. Serve with salsa, sour cream and shredded lettuce.
Thank you http://thesistersdish.blogspot.com/search/label/Beans for the recipe & picture
Italian Bread Bowls & Creamy Turkey Soup
Thank you http://thesistersdish.blogspot.com/search/label/bread for the recipe and photos!!!!
Although I'm on a diet, I still LOVE to bake & cook!! I've been looking online at these blogs & just seeing them is almost as great as tasting them! :) Haha!! Just in time for Thanksgiving!! Ya'll know you have extra turkey every year....this year, try this recipe!! Mmm!
Italian Bread Bowls
Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Ingredients:
2 T Canola Oil
1/2 onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, finely chopped
3 T butter
3 T flour
3 cups chicken broth
1 cup milk
2 cups cooked turkey, chopped or shredded
2 baked potatoes, shredded
1 t salt
1 t fresh ground black pepper
1 t oregano
1/4 t ground thyme
2 oz. cream cheese
Parmesan cheese
Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.
Although I'm on a diet, I still LOVE to bake & cook!! I've been looking online at these blogs & just seeing them is almost as great as tasting them! :) Haha!! Just in time for Thanksgiving!! Ya'll know you have extra turkey every year....this year, try this recipe!! Mmm!
Italian Bread Bowls
Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Creamy Turkey Soup
Ingredients:
2 T Canola Oil
1/2 onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, finely chopped
3 T butter
3 T flour
3 cups chicken broth
1 cup milk
2 cups cooked turkey, chopped or shredded
2 baked potatoes, shredded
1 t salt
1 t fresh ground black pepper
1 t oregano
1/4 t ground thyme
2 oz. cream cheese
Parmesan cheese
Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.
Sunday, October 25, 2009
Peanut Butter Balls
2 1/2 sticks margarine (NOT butter)
2 cups creamy peanut butter
5 cups powdered sugar
In a large bowl mix all ingredients together until the consistency of play-dough. Using a tablespoon measure, roll into balls & place on a waxed/parchment paper lined baking sheet. Refrigerate.
2 big Hershey bars (or 8 reg size)
1 12oz pkg semi-sweet chocolate chips
1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)
(The wax can be found by the canning supplies in the grocery store. Each box contains four bars. You could also melt it in the microwave in a container that you don't mind throwing out.)
Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly.
Drop balls into melted chocolate mixture, pick up with a fork and gently slide back onto lined baking sheet. Keep chilled in fridge.
Recipe & Pictures by : http://annemarie-tastebuds.blogspot.com/
Pecan Crusted French Toast
Get your self some GOOD maple syrup and DIVE IN!!
2 beaten eggs
1/2 cup milk
1/4 tsp vanilla
1/8 tsp ground cinnamon
5 1-inch thick slices of french bread or texas toast (MUST USE THICK SLICES)
2 cups finely chopped pecans
syrup
In a med size bowl beat together eggs, milk, vanilla & cinnamon. Dip bread into egg mixture, coating both sides (let soak atleast 10 seconds), then dip into chopped pecans, pressing pecans into bread if necessary. Cook on a skillet over med heat about 2-3 min per side. To keep warm, place on single layer on a baking sheet in a 170 degree oven until done cooking all of the french toast (this also helps the egg to cook through, preventing soggy bread!)
Recipe & pictures by : http://annemarie-tastebuds.blogspot.com/
2 beaten eggs
1/2 cup milk
1/4 tsp vanilla
1/8 tsp ground cinnamon
5 1-inch thick slices of french bread or texas toast (MUST USE THICK SLICES)
2 cups finely chopped pecans
syrup
In a med size bowl beat together eggs, milk, vanilla & cinnamon. Dip bread into egg mixture, coating both sides (let soak atleast 10 seconds), then dip into chopped pecans, pressing pecans into bread if necessary. Cook on a skillet over med heat about 2-3 min per side. To keep warm, place on single layer on a baking sheet in a 170 degree oven until done cooking all of the french toast (this also helps the egg to cook through, preventing soggy bread!)
Recipe & pictures by : http://annemarie-tastebuds.blogspot.com/
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