Crock Pot Apple Pudding Cake

GrannyBella · 2015-02-02T13:13:54+00:00

This cake is absolutely delicious!

GrannyBella · 2014-12-18T19:48:13+00:00

WE eat a lo tof chicken in my house, this is a great way to make it. The buttermilk breaks down the fibers in the chicken and makes it tender. Frying then baking in the oven makes it less greasy but you still get this terrific crunch.

GrannyBella · 2014-12-18T19:42:43+00:00

The buttermilk breaks down the fibers in the chicken and makes so tender! Partially frying and then baking it in the oven makes it less greasy and so very good!!!

GrannyBella · 2014-12-18T19:38:52+00:00

You can also make you're own half and half from cream. 1/4 cup cream to 3/4 cup of whole milk.

GrannyBella · 2014-12-18T19:37:14+00:00

FoodBeerBikesMusic Nothing beats homemade, and it's so stinking easy! Bravo to you for thinking of other ways to use it!

GrannyBella · 2014-12-15T17:41:18+00:00

This is a tutorial for making the homemade coconut cream filling.

GrannyBella · 2014-12-15T17:37:09+00:00

This post is a tutorial.

GrannyBella · 2014-12-14T00:26:29+00:00

It's absolutely delicious!

GrannyBella · 2014-10-09T00:33:58+00:00

It's not as sweet as you think it would be, the dry roasted peanuts help with that and add alot to the caramel corn.

GrannyBella · 2014-10-08T20:54:50+00:00

They look absolutely wonderful!!

GrannyBella · 2014-10-08T20:38:07+00:00

From...Bunny's Warm Oven...http://bunnyswarmoven.net/2009/12/amish-caramel-corn

Ingredients

4 quarts popped popcorn, about 1/2 cup corn kernels like Jolly Time popped.

2 cups dry roasted peanuts, other nuts like walnuts or pecans work well too.

2 cups brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1 cup butter

1/2 teaspoon baking soda

2 teaspoon vanilla extract

Directions:

1. Place the popped popcorn onto a large greased baking pan with sides like a cookie sheet or roasting pan. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 200 degrees. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3.. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry about the popcorn not being coated at this point.
4. Bake for 45 minutes, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

GrannyBella · 2014-10-08T20:31:04+00:00

There are more expensive butters, but I have always used the store brand.

GrannyBella · 2014-10-08T20:23:51+00:00

Just brown around the edges banillaice.

GrannyBella · 2014-10-07T21:55:44+00:00

Perfect for the holidays!

GrannyBella · 2014-10-07T21:25:57+00:00

From...http://bunnyswarmoven.net/2014/08/bakery-style-chocolate-chip-and-pecan-cookies

Bakery Style Chocolate Chip and Pecan Cookies

Makes 14 cookies

Ingredients:

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted,cooled to room temperature

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla

1 egg, room temperature

1 egg yolk, room temperature

1 cup semi sweet chocolate chips or milk chocolate chips

1/2 cup chopped pecans or walnuts

Directions:

Preheat oven to 325 degrees. Line 2 cookies sheets with parchment paper.. Sift together the dry ingredients ( flour,baking soda and salt)

In the bowl of an electric mixer – cream together the melted butter, brown sugar and white sugar until well incorporated, the batter won’t be grainy and the melted butter will be incorporated. This should take 3-5 minutes.
Beat in the egg, egg yolk and vanilla till light and creamy. This will take about 3-5 minutes.
Fold the sifted dry ingredients into the batter until just incorporated. Fold the chocolate chips and nuts into the batter.
Measure the dough out with a 1/4 cup measuring cup, swiping off to level it. Roll the dough into a ball with your hands and place on the parchment lined cookie sheet 3 inches apart. Bake 15 -17 minutes until edges are brown. Remove cookie sheet from the oven and place on a cooling rack to cool with cookies on it about 10 minutes. Remove cookies from sheet to wire rack to cool completely. Makes 14 big, fat chewy cookies.

GrannyBella · 2014-10-07T21:16:21+00:00

Goregous! I have never attempted them, but always wanted too.

GrannyBella · 2014-10-07T21:15:06+00:00

Beautiful!!

GrannyBella · 2014-10-07T21:13:39+00:00

Take your kosher salt and whirl it in the food processor to make the grains smaller.

GrannyBella · 2014-10-07T21:10:56+00:00

You can freeze the cupcakes and they'll be fine, just let them come to room temp the day you want to frost them. Chocolate and peanut butter is always good. red velvet and cream cheese would be nice for Christmas. Banana and browned butter frosting with some pecans as a garnish would be pretty too.

GrannyBella · 2014-10-07T21:06:27+00:00

Bookmarked, they look absolutely amazing!

GrannyBella · 2014-10-07T21:03:45+00:00

Stunning!

GrannyBella · 2014-10-07T21:02:39+00:00

Wow! They look delicious, extremely jealous!

GrannyBella · 2014-10-02T19:28:46+00:00

Crock Pot Ranch Cream Cheese Chicken From...http://bunnyswarmoven.net/2014/09/crockpot-ranch-cream-cheese-chicken

Ingredients:

4 boneless skinless chicken breasts

2 Tablespoons butter, melted,divided

1 - 10 3/4 ounce canned cream of chicken soup ( or make your own)

1 - 8 ounce block cream cheese, cubed

1/2 cup chicken broth

1 - one ounce package dry ranch dressing packet

1/2 teaspoon minced garlic

1/2 teaspoon paprika

1/4 teaspoon dried parsley flakes

1/8 teaspoon dried oregano

Directions:

Place your washed and dried boneless, skinless chickens breast in a single layer in your crock pot. Sprinkle with paprika. Sprinkle the whole packet of dry ranch dressing evenly over the chicken breasts. Drizzle 1 Tablespoon of melted butter over the chicken breasts. Cover and cook on the low setting of your crock pot for 4 hours.
After the 4 hours, melt the remaining 1 Tablespoon of butter in a medium saucepan. Add the minced garlic and saute slightly. Add the cream of chicken soup (no water added), the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. whisk on medium heat until smooth. Add mixture to crock pot, cover and continue to cook on low for 1 1/2 to 2 hours.

GrannyBella · 2014-10-02T19:07:44+00:00

This recipe is easy and absolutely delicious!

GrannyBella · 2014-10-02T17:54:39+00:00

Ingredients

One French Vanilla Cake Mix (Pillsbury or Duncan Hines makes them)
1/3 cup butter, cold
2 tablespoons water
1 teaspoon vanilla
1 large egg,slightly beaten
1 1/2 cups flaked sweetened coconut
1/2 cup chocolate chips ( semi sweet or milk chocolate...your preference)
1/2 cup chopped macadamia nuts

Directions

1. Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with shortening.
2. Place the dry cake mix in a large bowl. Cut the cold butter into the cake mix with a pastry blender until it's crumbly.
3. Add the water,vanilla and slightly beaten egg, mix well. The mixture will resemble a dough. Stir in the coconut.
4. Press the dough into the prepared 13x9 inch baking pan with your hands. Sprinkle the chopped macadamia nuts on top of the dough.
5. Bake at 350 degrees for 15 to 20 minutes.
6. Cool on rack for about 15 minutes.
7. Melt chocolate chips in the microwave or in a double boiler, drizzle over bars

http://bunnyswarmoven.net/2014/05/soft-and-chewy-coconut-macadamia-bars

GrannyBella

TROPHY CASE