Crab Rangoon Dip

INGREDIENTS

4 green onions, chopped
2 (8 ounce) packages cream cheese
2 (6 ounce) cansfancy crabmeat, drained (can also use imitation Krab)
3 tablespoons powdered sugar
1 1⁄2 teaspoons Worcestershire sauce
1⁄4 teaspoon garlic powder
1 teaspoon lemon juice
1⁄2 cup sour cream
For wonton chips

32 wonton wrappers
vegetable oil (in a kitchen spritzer)

DIRECTIONS

Soften the cream cheese in the microwave for about thirty seconds.
Add all the other ingredients (except wonton chips) and mix well.
Pour dip into an oven-safe casserole dish.
Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
Meanwhile, cut wonton wrappers in half on the diagonal.
Spray wontons lightly with oil using kitchen spritzer.
While the finished dip is resting, turn oven up to 375 degrees.
Lay wontons on baking stone or cookie sheet in a single layer.
Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
Remove from pan and allow to cool on a plate layered with paper towels.
Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

Preacher Cake Recipe

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, with juice
1½ cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)

Directions:

Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13×9″ baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees Fahrenheit for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Frosting:

1 (8 oz.) pkg.°F cream cheese
1/2 stick butter
1 3/4 c. confectioners’ sugar
2 tsp. vanilla
1/4 tsp. salt
Mix together cream cheese and butter. Beat in sugar, salt and vanilla. Frost cake and garnish with 1 cup toasted coconut, optional. If you’ve never toasted coconut read the directions below:
How to Toast Coconut
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.

Comforting Chicken & Noodles Crock Pot

 

Ingredients :
2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames.

Directions :

In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.)
Get Burger King Lunch for a Year!

Carrot Cake Cheesecake Cake

 

 

 FOR THE CARROT CAKE LAYERS:

2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
2 cups shredded carrots
FOR THE CHEESECAKE LAYER:

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 tsp kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream
FOR THE FROSTING:

1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 Tbsp vanilla extract
1/4 cup heavy cream
4 cups powdered sugar
1 cup chopped pecans


DIRECTIONS:

Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CARROT CAKE LAYERS:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:

In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator, covered, for up to 3 days. ENJOY

cake carrot homemade

 

Cake Ingredients:

2 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 cups grated carrots
1 1/2 cups vegetable oil
4 eggs

8 oz. cream cheese, softened
1/2 cup butter, softened
16 oz. confectioner's sugar
2 tsp. vanilla extract
1 cup pecans, chopped

Preheat oven to 350 degrees. Mix flour, sugar, baking soda, cinnamon and salt in a large bowl. Using a hand mixer, add oil and mix on low speed. Add carrots and continue mixing. Add eggs one at a time, beating after each addition. Pour into 2 greased round cake pans and bake for 40-45 minutes. Allow cake to cool. Using a hand mixer, mix cream cheese and butter. Add sugar and vanilla and mix until well combined. Spread icing on cake. Garnish with chopped pecans (I gently pressed them into the sides of the cake).

Sugar Cookie Cherry Cheesecake

 

Ingredients

The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.
Mmmmmmm!

Reese's Stuffed Brownie and Peanut Butter Frosting

Ingredients

1 Betty Crocker Brownie mix (19.5 ounce)
1 egg
4 ounces cream cheese, soft
4 Tablespoons soft butter
16 full-size Reese's peanut butter cups, frozen (I used assorted sizes from Trick-or-Treating!)
Peanut Butter Frosting:
4 Tablespoons butter, soft
1 cup creamy peanut butter
3 Tablespoons milk
2 cups powdered sugar
Topping
2 ounces Chocoley Chocolates, melted

Instructions

In your mixer combine dry brownie mix, the egg, cream cheese and butter.
Spread into an 8x8 pan lined with nonstick foil.
Press the pb cups into the batter so they are pushed in and not raised.
Bake approx 35- 40 minutes at 350 and let cool.
Frosting:
Electric mix everything until smooth and spread on brownies.
Chill to set up.
Drizzle on the melted chocolate.