Monday, March 30, 2009


Saw this on GTU today...
Chocolate and Peanut Butter - can't go wrong - looks DELICIOUS!!

Nonstick cooking spray
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
½ cup chocolate milk or milk
2 tablespoons cooking oil
2 teaspoons vanilla
½ cup peanut butter flavored pieces
½ cup semisweet chocolate pieces
½ cup chopped peanuts
¾ cup sugar
2 tablespoons unsweetened cocoa powder
1 ½ cups boiling water
Coat a 3 ½ or 4-quart slow cooker liner with nonstick cooking spray; set aside. In a bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add chocolate milk, oil, and vanilla. Stir until batter is smooth. Stir in peanut butter flavored pieces, chocolate pieces and peanuts. Spread batter evenly in bottom of prepared slow cooker. In a bowl combine the ¾ cup sugar and the remaining 2 tablespoons cocoa powder. Gradually stir in boiling water. Pour evenly over batter in slow cooker.Cover; cook on high-heat setting for 2 to 2 ½ hours or until a wooden toothpick inserted 1 inch deep into the center of the cake comes out clean. Let stand 30 to 40 minutes to cool slightly before serving. To serve, spoon the warm cake into dessert dishes. If desired, top with scoops of ice cream. Spoon pudding mixture over the cake and ice cream. Makes 8 servings.

Wednesday, March 25, 2009

FrIeD TwInKiEs...

I have heard about these and finally found the recipe on GTU...yeah can't wait to try them!!

6 twinkies
popsicle sticks
4 cups vegetable oil
flour for dusting or powder sugar
1 cup of milk
2 tbl vinegar
1tbls oil
1 cup of flour
1 tsp baking powder
1/2 tsp salt
Chill or freeze twinkies for several hours or over nite. Heat 4 cups of vegetable oil in deep fryer to about 375 degrees. Mix together milk,vinegar and oil in another bowl blend flour baking powder and salt. Whisk wet ingedients into dry and continue mixing until smooth refrigerate while oil heatsPush stick into twinkie lengthwise leaving about 2 inches to use as a handle dust with flour and dip into the batter rotate twinkie until batter covers entire cake. Place carefully in the oil, the twinkie will float so hold it under with a utensil to ensure even browning. It should turn golden brown in 3 to 4 min depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove twinkie to paper towel and let drain. Remove stick and allow twinkie to sit for about 5 minutes before serving. You can put powdered sugar on them while they are hot and then more when they are cooled. You can top them with choclate syrup or carmel or cool whip and strawberries for a deep fried short cake. The toppings are endless...

Tuesday, March 24, 2009

Recipe's that need to be tried...

As I was searching today I came across these two recipes that sound YUMMY and I can't wait to try them...I will let you know if they are keepers!! :)

1/2 lb. bulk pork sausage (or bacon or ham)12 eggs1/2 C. chopped yellow onion1/4 C. chopped green pepper (optional)1/2 tsp. salt1/4 tsp. pepper1/4 tsp. garlic powder1/2 C. shredded cheddar cheese
Cook sausage over medium heat until no longer pink; drain. Beat eggs in a bowl ad then add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups and bake for 20-25 minutes at 350 degrees or until a knife inserted into the center comes out clean.

BLUEBERRY KUCHEN1 1/2 C. all purpose flour3/4 C. sugar2 tsp. baking powder1 1/2 tsp. grated lemon peel1/2 tsp. ground nutmeg1/4 tsp. salt2/3 C. milk1/4 C. butter, melted1 egg, beaten1 tsp. vanilla extract2 C. frozen or fresh blueberries
TOPPING:3/4 C. sugar1/2 C. flour1/4 C. butter
Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.