No Bake - Oreo Holiday Tree Cookie Snacks Recipe

Our foodie guest blogger today is Felissa and check out these yummy Oreo Double Stuff Cookies that she dressed up in a cute Christmas Tree design! I can't wait to make them as the holidays get closer. Thanks Felissa!

No Bake Holiday Fun Activity

Materials:

Double Stuffed Oreo Cookies (these are better because they make the finished product look more substantial)
White Chocolate/ milk chocolate/ Dark Chocolate
Mini M&M’s
Baking Sheets
Milk

Melt chocolate of choice in a glass bowl over a pot of water. If necessary add milk a teaspoon at a time until you have reached your desired consistency. You do not want the melted chocolate to be too thick or you will not be able to taste the Oreo under all the decoration. You can choose your favorite type of chocolate or all three if you are making them for a lot of people that way it looks more fun out on the serving tray.

Take the Oreo cookies and dip them in the chocolate. You want to cover the entire cookie so you need to figure out what the most comfortable way for you to do this. You can use a fork to hold on to the cookie in order to dip it and flip it so you can cover both sides. If you use this method you will need to let the cookies dry completely before attempting to take them off the tray. You can dip one half at a time and let it set before dipping the other side. If you use this method you want to make sure the melted chocolate is a little thinner then normal because some parts will get covered twice. Put the clean side facing down or the set side down. Either way make sure to let the excess chocolate drip off as much as possible especially if you want these to be edible not just fun to look at. A really thick layer of chocolate is too much for the Oreo to handle.

Once the entire cookie is covered in Chocolate you can start making the M&M Trees on them. I used only red and green switching the trunk and tree so that they were the opposite color. When I made these I had already set aside the green and red M&M’s from another no bake project but you could use all the colors or just red and green. Let set until the chocolate is completely hard and take off of the baking sheet. You might have to even out the chocolate from the side of the cookies if you did not let them drip off enough before placing them down to set. An adult can use a butter knife to get the excess off or if these are for family you can get off the excess with your finger it most likely will not be fully set yet because it is thicker then the layer on the cookie.

It’s up to your decorators really. If they would like to get more creative let them use chopped nuts, sprinkles, etc.

Felissa is an Independent Stella & Dot Jewelry Stylist located in Miami, Florida. She facilitates Trunk Shows for women and teaches them how to pair their jewelry with their outfit of the day. You can view her website at http://www.stelladot.com/felissahadas or email her at Felissahadas@gmail.com. Stella & Dot Jewelry comes in a cute gift box which makes a fantastic gift for everyone on your holiday list. You can check out her style blog http://www.felissahadas.blogspot.com

Curry White Rice Au Gratin Recipe

If you are looking for an easy to prepare white rice side dish to go along with your next meal, it doesn't get much easier than this recipe. What I love about this dish is the zippy taste given to the rice by the addition of the Curry spice. We make the recipe using butter, but you can certainly use margarine if that is what you prefer.

Rice au Gratin

3 cups hot cooked rice
1 1/2 cups cheddar cheese, shredded
3 tablespoons butter or margarine
1/2 teaspoon curry powder
1 cup bread, crumbled and cubed
salt and pepper to taste

Toss rice with half of the cheddar cheese. Spoon into buttered baking dish, top with remaining cheese. Bake at 350 degrees for 12-15 minutes or until cheese melts. Meanwhile, melt butter, stir in curry powder. Add bread crumbs and brown lightly. Remove rice from oven and sprinkle with curried crumbs, salt and pepper. Makes 5 servings.

Canning - Crab Apple Jelly Recipe

Crab apples are small compared to normal baking and eating apples and due to their 'sour' taste, they are best used for making jams, jellies and chutneys. The following recipe is the one I like to use when canning crab apple jelly.

This recipe is easy to prepare, but a little time consuming. You will need to use a jelly bag to strain the juice from your pulp.

Crab Apple Jelly Recipe

5 pounds crab apples (whole, only stems removed)
5 cups water
1 (1.75 ounces) box Sure-Jell (fruit pectin)
8 cups granulated sugar

Wash and de-stem your crab apples and leave them whole. Do not peel or core them. You want to pick out only ripe and undamaged fruits for this recipe. Place your whole fruits into a large stock pot and pour in the 5 cups of water. Cover the stock pot and simmer on medium heat for about 17 minutes. Remove lid and crush the apples with a potato masher. Replace the lid and simmer on medium heat for an additional 7-8 minutes.

Place cooked apples in a jelly bag and allow all of the juice to drain out. I was able to get 6 1/2 cups of juice out of mine. You want to end up with 6 1/2 to 7 cups of juice.

In a large saucepan, combine the fruit pectin with apple juice over medium to high heat and bring to a full boil, stirring as necessary. Stir in the granulated sugar and boil for an additional one minute. Remove pan from heat and skim off any foam that has developed.

Ladle into into hot, clean, sterilized jelly jars, leaving a 1/2" head space. Wipe the rims and seal the jars. Process the jars in your water bath canner for 10 minutes or according to the time recommended in your instructional manual.

Homemade Caramel Popcorn Recipe

My husband loves popcorn...matter of fact, it's one of his favorite snacks. He loves it plain, salted, buttered or flavored with other goodies. Years ago when we first got together, we found a recipe for homemade Caramel Popcorn that we enjoy making together. Once you are done making the recipe, let it cool and store it in an airtight container.

Caramel Popcorn Recipe

5 qt. popped corn
1 cup butter (not margarine)
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda

While keeping popcorn warm in a 250 degree oven, place butter, brown sugar, corn syrup and salt in a saucepan and boil to a hard ball stage. Remove from heat and stir in baking soda. Drizzle syrup over popped corn and stir. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and let it cool on your cookie sheet. Store in an airtight container.

Tupperware Mocha Brownies Recipe

If you are looking for a brownie recipe that sells well at school bake sales, you have got to try this Mocha Brownie Recipe by Tupperware. I made this a few weeks ago for my nephews bake sale and they sold out of this brownie within 20 minutes! It was the fastest selling goodie at the bake sale!

The brownies came out moist and I loved the mocha (coffee) flavoring...its not too much, on the mild side if you know what I mean. I didn't have any espresso, so I used instant coffee powder.

Mocha Brownies Recipe

Ingredients

1 (19.8 oz.) box brownie mix (plus ingredients on package)
1 teaspoon Cinnamon and Vanilla Seasoning Blend (Tupperware)
2 tablespoons espresso or regular instant coffee powder

Frosting

2 tablespoons water
1 teaspoon vanilla extract
2 teaspoons espresso or regular instant coffee powder
11/2 cups powdered sugar
1 tablespoon butter, softened

Preheat oven to 350°. Combine brownie mix and ingredients on package as directed in the Mix-N-Stor® Plus Pitcher. Add Cinnamon & Vanilla and coffee powder; stir until well blended with Saucy Silicone Spatula. Pour brownie batter in 9" x 13" prepared pan and bake 30 - 35 minutes or until toothpick inserted 2 inches from side of pan come out almost clean. Cool completely. Dissolve 2 Tsp. of coffee powder in 2 Tbsp. water in Mix-N-Stor® Plus Pitcher, add vanilla extract, powdered sugar, butter and blend until smooth. Pour frosting over the brownies.

Halloween Spider Cookies Recipe

In honor of Halloween...I thought it would be fun to post my sister's spider cookies recipe. What is fun about this recipe is that it only takes 3 ingredients and the older children can make it (with adult supervision of course).

Spider Cookies Recipe

1 (12 ounce) bag butterscotch morsels
1 cup salted peanuts
2 cups chinese noodles

Melt butterscotch morsels in a microwave-safe bowl. Stir in the peanuts and chinese noodles until they are coated with the melted morsels. Using a spoon, drop a small amount onto wax paper. Let them cool completely before eating.

No Bake Snowmen Winter Holiday Cookie Treats Recipe

A friend of mine is our guest recipe blogger today. Felissa has given us her wonderful recipe and instructions to make these adoreable no-bake snowmen holiday cookies. They are just way toooooo cute!

No Bake Snowmen Winter Holiday Treats

Super fun no bake hands on cookie decorating. If you have little hands that like to help and need to be kept busy for several hours with something that they can feel they accomplished something with these are a lot of fun. When I made these I was living in Hong Kong so I used materials that I was able to find. It was a humid climate so you might need to adjust setting time for the white chocolate. This activity uses peanut butter please make sure none of your decorators are allergic before starting.

Materials:

Any small edibles that that is available at your local food store in the cake mix aisle.
Sprinkles (one for each mouth)
Mini M&M’s (for the scarf / buttons)
Dragees / Sugar Pearls (for the eyes of the snowmen)
Sprinkle confetti (for the buttons / scarf)
You could also use licorice rope if it is available in your area
Nutter Butter Cookies
White Chocolate chips
milk
covered baking sheets

There is no exact recipe for these just have fun. An adult should melt the white chocolate with a few teaspoons of milk as needed. Dip the cookies in the melted chocolate. For these I only dipped one side because I found when I dipped both sides they got too bulky. Plus white chocolate is very overpowering and people enjoy the surprise peanut butter center. Make sure that you cover the cookie so that the center is covered in white chocolate. Allow the access white chocolate to drip off the cookie before placing it on the baking tray to set. Lay them on a tray so that the clean side is facing down. Let sit for several minutes to allow the white chocolate to set before your helpers start to decorate.

Leave the snowmen on the tray to decorate because the chocolate will not be completely set for quite a while and could still be warm to the touch. Time for those little helping hands to magically transform cookies into snowmen! Let sit for several hours to completely harden before removing from baking tray and serving or unstuck from tray and stack them on top of each other to bring to your event.

Felissa is an Independent Jewelry Stylist with Stella & Dot. You can visit her website http://www.stelladot.com/felissahadas and her blog at http://www.felissahadas.blogspot.com for the latest jewelry tips, tricks, and trends. For those of you on twitter you can follow her @felissahadas she will follow you back!

Easy Raspberry Chocolate Fondue Recipe

This super easy Raspberry Chocolate Fondue is fantastic with fresh fruit, shortbread cookies or try your artisan breads dipped into this delish fondue! You only need 3 ingredients to make it along with your dippers!

Delicious Raspberry Chocolate Fondue Recipe

1/2 cup heavy whipping cream
6 ounces (1 cup) white chocolate chips
1/2 cup seedless raspberry jam

Serving Suggestions: meringue cookies, shortbread cookies, strawberries, bananas, pineapple wedges and marshmallows.

Heat heavy whipping cream in a large 2 quart saucepan over medium heat until it just starts to boil. Remove from the heat. Stir in the white chocolate chips and whisk until they have melted and the mixture is smooth. Stir in the raspberry jam.

Transfer mixture to your fondue pot to keep it warm.

Freezing And Making Homemade Waffles Recipe

As a busy mother and grandmother, I don't always have time during the week to make a homemade hot breakfast. During the weekends, I like to make homemade pancakes, french toast and waffles to use during the week.

The following recipe and instructions is how I like to make our waffles and freeze them for later use. They will keep for several weeks in your freezer if properly stored.

Freezing Instructions: These waffles can be made up ahead of time and then frozen for later use. Let them completely cool. Place them in a single layer on a cookie sheet and place into the freezer for 15 to 20 minutes. Remove from freezer and place in plastic zipper closure bags or plastic freezer containers. I place a sheet of parchment paper between each waffle to prevent sticking.

Reheating Instructions: You can reheat them in your toaster oven, wide-slot toaster or microwave for 1 to 2 1/2 minutes. Top with butter and/or your favorite syrup before serving.

Homemade Waffles Recipe

2 egg whites, whipped
2 egg yolks
3/4 cup cold milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon table salt
4 tablespoons butter, completely melted

In a small mixing bowl, use an electric mixer to whip the egg whites until they are stiff and peaks form; set aside.

In another mixing bowl, lightly beat together the egg yolks. Stir in the cold milk and vanilla extract until they are all combined. Sift in the dry ingredients to the egg yolk bowl until everything is thoroughly combined. Stir in the melted butter. Gently fold in the stiffly beaten egg whites until all ingredients are combined and moist.

Heat up your waffle iron until it is hot and has reached the proper temperature. Pour batter onto the griddle to within one inch of the edge. Cook each waffle for approximately 5 to 6 minutes or until done. Serve immediately or freeze for later use.

This foodie article is copyright 2009 by Shelly Hill. If you would like to use this article on your site, please contact me for permission. All rights reserved.

Stir-Fry Turkey With Cranberry Glaze Recipe

I love making this recipe in the fall between Thanksgiving and Christmas. If you have left-over turkey from your holiday meal, you can cut it up and use it in this recipe (you can use any portion of the turkey, not just the breast meat).

Stir-Fry Turkey with Cranberry Glaze

1 turkey breast
2 tablespoons sunflower oil
2 tablespoons ginger root
1/2 cup fresh or frozen cranberries
1/4 cup canned chestnuts
4 tablespoons cranberry sauce
3 tablespoons light soy sauce
salt and pepper to taste

Remove any skin from the turkey breast and thinly slice the turkey breast into strips. Heat the oil in a large preheated wok. Add the turkey strips and stir-fry for 5 minutes or until cooked through. Finely chop the ginger root and add the ginger root and cranberries to the wok and stir-fry for another 3 minutes or until the cranberries are soft. Add the chestnuts, cranberry and soy sauce and season to taste with salt and pepper. Finish simmering in the wok for 4 to 5 minutes. Once it is done, you will want to serve it immediately.

Canning - How To Can Homemade Basil Tomato Sauce

Canning your own sauce is not difficult and you will need your basic home canning supplies such as: a water bath canner, quart-sized canning jars with rings and seals, funnel, ladle and a jar lifter. If you don't own these supplies, you can purchase them in a complete kit at your local kitchen shop or via a reputable online kitchen store that carries home canning supplies.

To Blanch Tomatoes: Bring a large stock pot with water to a full boil. Place a few tomatoes into the water for 60 seconds. Using a pair of tongs or your ladle, remove tomatoes and place in cold water for 5 minutes. You should now be able to easily peel off the skins.

Basil Tomato Sauce Recipe

3 tablespoons olive oil
3 onions, minced
3 garlic cloves, minced
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
25 large fresh tomatoes
2 teaspoons table salt
2 teaspoons black pepper
2 teaspoons granulated sugar
1 tablespoon plus 1 teaspoon beef bouillon

Measure out and add your olive oil to a large nonstick stock pot. Over medium heat, stir in the minced onions and garlic and saute them in the oil for 1 minute. Stir in the chopped basil and chopped parsley. Turn heat down to low.

Blanch and remove the skins from your tomatoes and process them in a juicer or food processor to make tomato juice. Add this juice to your stock pot and then add in the rest of the ingredients, stirring after each addition with a nonstick silicone spatula.

Turn the heat up to medium and cover your pot. Simmer the mixture for 1 to 1 1/2 hours, stirring every 10 to 15 minutes.

Once sauce is done cooking, ladle it into clean and hot jars, being careful to leave a 1/2" head space from the top of the jar. Using a clean cotton towel, wipe the rim clean and add your seal and ring to the jar. Process your jars all at one time in your water bath canner for 45 minutes. Remove jars from the canner and let cool to room temperature. This sauce will keep for up to 1 year if your jars sealed properly.

New York Style Crumb Cake Recipe

Recently I purchased a brand new brownie baking pan from one of my favorite home shopping channels, QVC. I love my new brownie pan as it comes with an insert that perfectly cuts your brownies into squares and the pan has its own plastic lid so that you can tote around your brownies or other confections easily.

Anyway, the pan came along with this delicious recipe for a crumb cake by Marie Louise Kier, you can visit her website ---> HERE

New York Style Crumb Cake Recipe

Crumb Topping Ingredients:

1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter, melted and still warm
1 3/4 cups cake flour

Cake Ingredients:

1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
confectioners sugar for dusting

For The Topping: Whisk sugars, cinnamon, salt and butter in a medium bowl to combine. Add flour and stir with a silicone spatula until mixture resembles thick, cohesive dough; set aside to cool to room temperature (10 minutes).

For The Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Spray your pan with nonstick baking spray that contains flour.

In a large bowl, mix the flour, sugar, baking soda and salt on low speed to combine. With mixer running at low speed, add butter...one piece at a time, continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining. Add egg, yolk, vanilla and buttermilk, beat on medium-high speed until light and fluffy.

Transfer batter to baking pan and spread it so its an even layer in your pan. Break apart crumb topping into large pea-sized pieces and divide evenly across the top of your cake. Bake until crumbs are golden brown and the center of your cake is done, about 35 to 40 minutes at 325 degrees. Remove from oven and let cool. Dust with confectioners sugar right before serving.

Easy Moist Chocolate Brownies Recipe

Making homemade brownies from scratch is just as easy as if you made them from a box mix...plus they taste 100% better. This recipe uses only a handful of ingredients and takes only a few minutes to prepare.

Moist Chocolate Brownies Recipe

4 squares unsweetened chocolate
3/4 cup (1 1/2 sticks) butter (not margarine)
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour

Preheat your oven to 350 degrees. Spray your 8 x 8" baking pan with nonstick vegetable spray. (just give it a light coating).

In a microwave safe bowl, combine the unsweetened chocolate with your 3/4 cup of butter. Heat on high for 1 to 1 1/2 minutes in your microwave until the chocolate and butter are melted. I like to use my Tupperware nonstick silicone spatula for stirring the melted chocolate and butter. Stir in the granulated sugar, eggs and vanilla extract until all ingredients are combined. Stir in the all-purpose flour and mix well.

Spread the batter into your prepared baking pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until done. Be care to not over bake! I usually remove my pan from the oven at exactly 25 minutes as they will finish baking in the pan. Let them cool completely before slicing into squares. Store your squares in an airtight container. (I store mine in the Tupperware Prep Essentials Snack-store container).

How To Make The Perfect Old-Fashioned Pie Crust Recipe

When it comes to baking the perfect pies, I believe it all starts with the perfect pie crust and in my opinion, store bought crusts do nothing for me. Like my mother and grandmother, I prefer good old-fashioned hand-rolled crusts made the traditional way with flour, shortening and other ingredients.

The following recipe was given to me 20+ years ago by my grandmother who was a fantastic pie baker. This recipe will make 3 crusts.

Freezing and Refrigeration Tip: If you are not going to be using all 3 crusts right away, you can roll them out and place in your baking dish. Cover with foil and place into the freezer for up to 3 months. You can make your dough and form into a large ball and place in your refrigerator for up to 12 hours. Remove from the refrigerator and let it come back to room temperature before rolling the dough out.

Triple Pie Crust Recipe

3 cups all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons salt
1 1/4 cup vegetable shortening
2 tablespoons cold milk
4 1 /2 tablespoons tap water
1 egg yolk

In a large bowl, mix together the all-purpose flour, baking powder and salt. Using a pastry blender, blend in the vegetable shortening and set aside. In a small bowl, combine the cold milk, tap water and egg yolk, blending ingredients together by using a fork. Stir the liquid mixture into the flour mixture until the ingredients are well combined. Let the dough sit for 5 minutes in a covered bowl.

Separate dough into thirds and roll each third out onto a floured dough board using a rolling pin. Your crust is now ready to be gently placed inside your baking dish.

If desired you can brush your top pie crust with an egg glaze which gives a nice glossy finish to your crust.

Egg Glaze Recipe

1 tablespoon cold milk
1 large egg yolk

Separate the egg yolk from the egg white using an egg separator. Add in the tablespoon of cold milk and whisk until blended. Using a pastry brush, lightly glaze your top pie crust.

Canning - Creamy Style Cinnamon Applesauce Recipe

When it comes to homemade applesauce and canning...I make my applesauce 2 different ways. My daughter enjoys chunky-style applesauce and my husband enjoys creamy. (You can find my chunky-style recipe here on my blog under the Canning Category). The following recipe is the one I use when I make creamy-style applesauce.

Creamy Applesauce Recipe for Canning

24 large apples
1/2 cup tap water
2 tablespoons lemon juice
1/2 to 1 1/2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract

Peel, core and thinly slice apples. Place apples into a large stock pot with water and lemon juice. Cook covered until tender, about 25 minutes, stirring occasionally. I like to use a silicone spatula for stirring as it prevents sticking. When apples are tender, drain water from your pan. Spoon the cooked apples into a blender and blend until they are smooth and creamy. Pour apple mixture back into your stock and add the granulated sugar, ground cinnamon, nutmeg and vanilla extract and continue to cook until sugar dissolves. Spoon hot mixture into hot jars, to within 1/2" head space, release air bubbles, clean rims and seal. Process in water bath canner for 10 minutes for pints and 20 minutes for quarts.

Below is a picture of the apples cooking. You can slice them into wedges or into small chunks, either way is fine. If you are looking for a chunky-style applesauce recipe for canning, you can find that recipe ----> HERE

Canning - How to Make Homemade Pear Chutney Recipe

During the fall, we enjoy making some homemade pear chutney. This recipe is very easy to prepare. You can store your chutney in the refrigerator or you can can it to preserve it longer. I usually double my recipe and keep 1 jar in the refrigerator and can the rest.

Pear Chutney Recipe

29 oz. can of pears
1/2 cup granulated sugar
1/2 cup golden raisins
1/4 cup cider vinegar
2 tablespoons ginger, finely chopped
1 tablespoon orange peel, finely grated
1 cinnamon stick
1 medium orange, peeled and diced
2 tablespoons green chilies, finely chopped
1/2 cup toasted almonds

Open can of pears and drain the liquid, reserving 1/4 cup of the liquid to be used in the recipe. In a large bowl, combine the granulated sugar, golden raisins, pear juice, chopped ginger and orange peel. Pour mixture into a 2 quart microwave safe container and add in the cinnamon stick.

Microwave on high power setting for 3 minutes. Stir in the pears, oranges and chopped chilies. Microwave on high power for an additional 10 minutes, stiring 1-2 times during the cooking process. Remove cinnamon stick. Stir in almonds.

Spoon chutney into two 1/2 pint jars, cover tightly. Refrigerate for up to 2 weeks.

Canning: You can process the jars in a water bath canner for 10 minutes if you want to can your Pear Chutney.

Papa Johns Central PA Pass The Pizza Pie Contest!

I love a good Pizza and you will not find a better pizza than one from Papa John's! So I am encouraging all of my Central Pennsylvania blog readers to head on over to the Pass The Pie website and enter today for your chance to win Pizza for a year!

Here are some details about the Pass the Pie Central PA program:

This sweepstakes is open exclusively to Pennsylvania residents of the following counties: Adams, Cumberland, Dauphin, Franklin, Lancaster, Lebanon and York.

The winner will receive a year’s worth of free pizza from Papa John’s.

To enter: fill out the form at http://www.passthepiecentralpa.com and share contest details with friends through Twitter or Facebook.

Everyone who enters will receive a special discount to Central Pennsylvania Papa John’s locations for their time.


http://my.tupperware.com/Ravish30

Homemade Buttermilk Blackberry Cake Recipe

Back in July and August our blackberries finally came into season. I made a lot of jam, jellies and desserts using fresh blackberries. I also spent some time freezing some of my berries so that I could use them this fall.

This recipe was given to me a few years ago by a good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake.

Buttermilk Blackberry Cake Recipe

1 cup blackberries (fresh or well-drained frozen berries)
2 cups all-purpose flour, divided
1/2 cup butter, softened (not margarine)
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup buttermilk

Toss blackberries with 2 tablespoons all-purpose flour, set aside. In mixing bowl, cream butter and granulated sugar. Add eggs; beat well. Combine baking soda, cinnamon, nutmeg, salt, ground cloves, allspice and remaining flour. Add this mixture to your creamed mixture, alternately with buttermilk. Fold in the blackberries. Pour into a greased and floured 9" square baking pan. Bake in a preheated 350 degree oven for 45-50 minutes or until cake is done. Cool on wire rack. Serve with whipped cream, vanilla ice cream or a scoop of vanilla yogurt if desired.

German Chocolate Cake Icing Glaze Recipe

If you are looking for a simple cake icing recipe that is super easy to make and only takes 3 ingredients, then you found it! I like to use this recipe to glaze my bundt cakes (tube cakes).

Recipe is from: Better Homes and Gardens New Cookbook

Ingredients:

1 (4 ounce) package German sweet chocolate, broken up into pieces
3 tablespoons butter or margarine (I use butter)
1 1/2 cups sifted powdered sugar

In a small saucepan, melt together the chocolate and butter over low heat. Remove from heat; stir in the powdered sugar and 3 tablespoons of hot water. Add more hot water, if needed, to make of pouring consistency. Spoon over cake. Glazes top of a 10" round tube cake (bundt cake).

Homemade Banana Chocolate Chip Muffins Recipe

I love to bake using bananas as my main flavor ingredients...breads, pies, muffins, cakes, you name it...I like to bake it! This is a nice and moist banana muffin recipe that is easy to prepare and only takes a few basic ingredients. You can omit or include the chocolate chips.

Banana Chocolate Chip Muffins Recipe

muffin tin liners (optional)
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup cold milk
1/3 cup vegetable oil
1 cup mashed bananas

Optional: If desired you can add in a 1/4 cup of milk chocolate chips.

In a large Tupperware mixing bowl, combine the all-purpose flour, granulated sugar, baking powder and table salt. In a medium sized Tupperware mixing bowl, combine together the slightly beaten egg, cold milk and vegetable oil. Stir these ingredients into the flour mixture until combined. Batter will be lumpy. Finally, stir in the 1 cup of mashed bananas and chocolate chips if desired.

Line your muffin pan with paper liners. Fill the cups 3/4 of the way full with batter. Place pan in a preheated 350 degree oven for 15 to 20 minutes. Remove from oven when they are done and the centers bounce back.

Lobster, Tomato and Sweet Corn Salad Recipe

This is a fabulous recipe by Tupperware for a special meal that you might be planning. We love lobster here at our home and like to spoil ourselves with a lobster dish every 2-3 months.

Serves 8
Preparation Time: 20 minutes

Lobster Salad

1 1/2 cups fresh corn kernels (3 ears)
4 cups lobster meat, chopped
2 cups tomatoes, seeded and diced
12 oz. Arugula
1/2 cup fresh parsley, chopped

Garlic Vinaigrette

2 tbsp. Simple Indulgence™ Simply Garlic
2 tbsp. mayonnaise
1 tbsp. mustard
4 tbsp. butter, melted
1/2 cup olive oil
1/4 cup chopped parsley
Salt and pepper to taste

Bring water to a boil in a Chef Series™ 2 QT. / 2 L Covered Nonstick Saucepan. Add the corn and cook until just tender, about 2 minutes. Drain in Double Colander and run under cold water to stop cooking. Drain and pat dry. Remove kernels from cob. Using a Saucy Silicone Spatula, gently combine the corn, lobster, and tomatoes in a bowl. In the Quick Shake® Container, combine all ingredients for the vinaigrette, except for the olive oil. Drizzle in olive oil and shake until thickened. Just before serving, season the salad with salt and pepper and toss lightly with the vinaigrette. Arrange the arugula in the center of a large platter and top with the lobster salad. Garnish with the parsley.

Libby's Pumpkin Chocolate Chip Brownies Recipe

As the fall season kicks into overdrive during the month of October, I like to head into my kitchen to bake some homemade pumpkin flavored items. We enjoy pumpkin cookies, cakes, muffins and of course...brownies!

I recently found this recipe over on the Very Best Baking website and I knew immediately that I had to give it a try. You can go to their website and print out the recipe yourself. The only changes I made to their original recipe was the chocolate chips. Their recipe calls for 1/3 cup and I added a 1/2 cup as I like a lot of chocolate chips!

Over all, we give this recipe 10 raving stars! I actually made a batch and then 9 hours later, made a second batch as my family just loved them.

Baked Tomato Potatoes Side Dish Recipe

If you are tired of having the same old baked potato with your meals, I think you should try this old-fashioned potato recipe that was given to me by my grandmother 25 years ago.

Baked Tomato Potatoes

4 large white potatoes
salt and pepper to taste
1/4 cup tomato juice
1/4 cup finely diced tomato
3 tablespoons butter
shredded cheddar cheese

Bake your potatoes until done. Remove and let slightly cool. Cut in half lengthwise and scoop out the pulp. Place pulp in a blender container with salt, pepper, tomato juice, diced tomatoes and butter. Blend on low speed until creamy. Spoon filling back into potato halves and sprinkle with some shredded cheese. Place back into a 350 degree oven for 10 minutes or until cheese has melted.

Chocolate Whoopie Pies With Vanilla Filling Recipe

The making of Whoopie Pies has been a Pennsylvania tradition for many years and is prevalent in the Amish and Mennonite communities. If you have never tried a homemade Whoopie Pie, you are really missing out.

What is a Whoopie Pie you might ask? Basically, it is two round mounds of chocolate cake and sandwiched in between those cakes, is some delicious creamy vanilla frosting.

The following recipe was given to me back in the late 1980's by a local Mennonite woman and to this day, its our favorite recipe.

Chocolate Whoopie Pies Recipe

2 cups all-purpose flour
1/2 cup powdered cocoa
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 lb. butter, softened (divided)
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract (divided)
3/4 cup cold milk
1/2 cup confectioner's sugar
1 cup marshmallow creme

Preheat oven to 350 degrees. In a large bowl, combine the flour, cocoa powder, salt, baking powder and baking soda; set aside. In another large bowl, combine the softened 1/4 pound of butter and granulated sugar. Using an electric mixer, beat until smooth and creamy. Stir in the 1 teaspoon of vanilla extract; beat for an additional 30 seconds. Stir in the flour mixture and beat again until all ingredients are combined.

Drop by large rounded tablespoons onto an ungreased baking sheet, about 4" apart. Using a spoon, spread each mound of batter to form a circle, approximately 2 1/2" in diameter. Bake in the oven for approximately 10 minutes or until the mini cakes spring back when touched.

While your mini cakes are baking, in a large bowl beat the remaining 1/4 pound of butter, 1 teaspoon of vanilla extract and confectioner's sugar until smooth and creamy. Beat in the marshmallow creme until the filling is light and fluffy.

Once your mini cakes have cooled, spread the filling on half of the cakes and then top with an unfilled half. (like a sandwich cookie.) Store your homemade treats in an airtight canister.

Ham Stuffed Mushrooms Recipe - Great Party Appetizer!!!

If you are looking for a great appetizer recipe to make for your next home party or just when you are entertaining some friends and family members, you should try this recipe. It's easy to prepare, takes 9 ingredients and tastes delicious.

I got this recipe from my Better Homes and Gardens New Cook Book.

Ham-Stuffed Mushrooms Recipe

24 fresh mushrooms, 1 1/2 to 2 inches in diameter
1/4 cup green onion, chopped
1 tablespoon butter or margarine (I used butter)
2 teaspoons all-purpose flour
1/4 teaspoon dried savory, crushed
2 tablespoons dry white wine
1/2 cup firmly chopped, fully cooked/cubed ham
2 tablespoons grated Parmesan cheese
1/4 cup fine dry bread crumbs (I used dry seasoned bread crumbs)

Wash mushrooms, drain. Remove stems from the mushrooms, reserving the caps. Chop stems to make 1 cup. Cook chopped stems and green chopped onion in butter, just until tender. Stir in the flour, savory and 1/8 teaspoon black pepper, add the wine and 2 tablespoons of water. Cook and stir till the mixture thickens and is bubbly. Stir in the chopped ham and Parmesan cheese.

Fill the mushroom caps with ham mixture. Place mushrooms in a 15x10x1 inch baking dish. Top with seasoned dry bread crumbs. Bake in a 350 degree oven for 15 to 20 minutes or until tender. Makes 24 stuffed mushroom caps.

Delicious Tuna Burger Sandwich Recipe

When it comes to feeding my family their lunches, I like to alternate between hot and cold sandwiches. During the hot summertime months, I like to use my toaster oven to make the recipes, but you could certainly use a conventional oven too.

You could serve a simple side salad, some fresh veggies, a hot soup or a few fresh fruits.

Tuna Burgers

1 can tuna, drained
1/3 cup reduced-fat mayonnaise
1/8 cup onion, finely chopped
2 hard boiled eggs, chopped
1/2 cup sour cream
Cheddar Cheese, shredded
2 hamburger buns

In a medium sized bowl, combine all of the above ingredients together, except for the cheddar cheese until well blended. Split the 2 hamburger buns so that you have 4 halves. Spread the tuna mixture evenly on the bun halves and sprinkle the cheddar cheese on top. Place them on a baking sheet and bake in a 350 degree oven or toaster oven until they are bubbly and hot, approximately 8-10 minutes.

Grandma's Apple Cobbler Crumb Pie Recipe

My grandmother was great at making homemade pies. As a child, I always looked forward to the fall baking season as we would go to the apple orchard and pick our own apples. Once we would get back home, I would spend hours in the kitchen helping Grandma bake some fresh apple pies.

Grandma's Apple Cobbler Crumb Pie

Pie Ingredients:

1 unbaked pie crust (9 to 10 inch)
lemon juice
6 cups sliced, peeled apples (I used Gala)
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon butter or margarine

Peel, core and slice your apples down and place slices in a large bowl. Sprinkle the slices with a little lemon juice and set aside.

In a large bowl combine the granulated sugar, all-purpose flour, ground cinnamon, nutmeg and allspice. Pour this sugar mixture over top of the apple slices and gently stir to coat the slices. Spoon the mixture into a 9 or 10 inch unbaked pie crust. Dot the top with some butter or margarine.

Cobbler Crumb Topping Ingredients:

1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup oatmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup butter or margarine

Combine all of the above ingredients together in a large bowl except for the butter. Once they are combined, cut in the butter until the mixture becomes crumbly. Drop mixture on top of the pie filling by the teaspoonful until its completely covered by the topping.

Bake in a preheated 350 degree oven for 40 minutes or until the apples are soft and the pie is lightly browned.

Chocolate Sour Cream Cake Frosting Recipe

This chocolate cake frosting is really easy to prepare and tastes delicious. You can use the frosting to frost cakes, cupcakes and brownies. Of course, we enjoy it most on chocolate cake or chocolate cupcakes.

This recipe is from the Better Homes and Gardens New Cook Book.

Chocolate Sour Cream Frosting

1 (6 ounce) package semisweet chocolate pieces
1/4 cup butter or margarine
1/2 cup dairy sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups sifted powdered sugar

In a saucepan, melt the chocolate and butter over low heat, stirring frequently. (I find it best to stir with a nonstick silicone spatula). Cool mixture for about 10 minutes. Stir in the sour cream, vanilla extract and 1/4 teaspoon salt. Gradually add in the powdered sugar, beating by hand until its smooth and of spreading consistency.

This frosting will frost two 8-inch or 9-inch layer cakes.