Category: RECIPES

Banana Split Icebox Cake Recipe. Indescribably smooth and delicious. This is like no other Banana Split Icebox Cake you have had before!

Source: Banana Split Icebox Cake Recipe

Banana Split Icebox Cake
By Ann
Indescribably smooth and delicious. This is like no other Banana Split Icebox Cake you have had before!

Prep Time:45 minutes plus overnight for setting

Cook time:15 minutes

Ingredients for Crust:
• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1 stick Unsalted Butter, melted

Ingredients for Filling:
• 1 (8oz) package Cream Cheese
• 1 (14oz) can Sweetened Condensed Milk
• 2 small boxes instant Banana Pudding Mix
• 3 cups cold Milk
• 1 tsp Banana Extract
• 3 cups cold Heavy Whipping Cream
• 1/4 cup Confectionery Sugar
• 1 (20oz) can Crushed Pineapple, well drained
• 2- 3 Bananas, peeled, sliced and diced
• 1 small jar Maraschino Cherries, well drained
• 2 TBSP Pecans, chopped

Directions:

• Preheat oven to 350°.
• In a mixing bowl combine Graham cracker crumbs and 1/4 cup sugar
• Add melted butter, mix until combined.
• Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
• Press to flatten well.
• Bake at 350° for 15 minutes, until brown.
• Cool completely on a wire rack (you can speed it along in the refrigerator).
• Line cooled Graham cracker crust with sliced and diced bananas, set aside.
• Beat heavy whipping cream and confectionery sugar together on high speed (you can add a dash of banana extract if you like) until peaks form.
• Set aside whipped cream.
• In a large mixing bowl, beat cream cheese until fluffy.
• Add in sweetened condensed milk, banana pudding mixes, cold milk and banana extract, beat until smooth.
• Fold in by hand 1 cup of the prepared whipped cream to the banana pudding mixture, reserving the rest of the whipped cream for the top layer.
• Spread filling mixture over bananas in Graham cracker crust.
• Top with well drained pineapple.
• Top the filling/pineapple with remaining prepared whipped cream, spreading to cover entire mixture in the pan.
• Top with maraschino cherries and diced pecans.
• Note: you can add drizzled chocolate syrup if you like.
• Refrigerate overnight to allow to fully set.

Makes 1 Banana Split Ice Box Cake, servings for 12

Ingredients:

16 ounceContainer of Biscuit Dough

8-12 ounceCream Cheese

Dark Chocolate Chips

1 cup White Sugar

2 teaspoons Cinnamon

1/2 cup Butter

1 cup Brown Sugar

1/2 cupWalnuts

Preparation instructions:Preheat oven to 350˚F (175˚C).  Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the centre of each. Fold the biscuit dough around the cream cheese and chocolate, and form into a ball. In a 1 gallon plastic bag combine 1 cup of white sugar and 2 tsp of cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.  In a microwave safe bowl add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds – stopping halfway to stir.Remove from microwave and stir until it reaches a caramel consistency. To a greased Bundt pan sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze. Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan.

Source: Chocolate Cream Cheese Stuffed Monkey Bread | The WHOot Kitchen

 

http://www.caciqueinc.com/blog/2015/10/green-chile-chicken-tamale-cupcakes/#.VjbguIHTnqC

Click on the link for the full recipe.

http://deleciousseasyrecipes.blogspot.com/2015/07/fancy-chicken.html?m=1

ingredients :
2 packages of THIN chicken breastsfew slices of prosciutto1/2 bag of fresh spinach8 oz package of fresh sliced mushrooms1 envelope Lipton Recipe Secret’s Savory Herb and Garlic1/4C Olive oil8oz shredded mozzarella
                                                                     direction :
Preheat oven to 375spray a 13/9″ pan with pamput 2 layers of chicken in pan,cover with proscuitto,top with spinach, sprinkle with a little kosher salt and coarse black peppertop with mushroomswhisk together olive oil and savory herb envelopepour over everything.Lay a piece of foil over  bake for 35 minutestop with cheese and bake for 9 minutes more.

http://www.mommyskitchen.net/2015/10/candy-corn-jell-o-poke-cake.html?m=1

Candy Corn Jell-O Poke Cake 

{mommyskitchen.net}

1 – 15 oz boxed white cake mix +

egg whites, oil or butter, and water called for on cake mix

1 – 3 oz box orange gelatin (Jell-O}

1 – 3 oz box lemon gelatin {Jell-O}

1 – cup boiling water

1 – cup cold water

1 – 16 oz container heavy whipping cream 

3/4 – cup powdered sugar

1/2 – teaspoon vanilla extract 

1 – cup candy corn candies & holiday sprinkles

Prepare and bake cake according to package directions, spraying a 13 x 9 inch baking pan with non stick spray. I substituted melted butter in place of the oil called for on the box mix. Allow cake to cool about 20 minutes.  

Using a large fork poke holes evenly across the entire cake. Mix the orange Jell-O with 1/2 cup boiling water until dissolved. Add 1/2 cup cold water and mix until blended. Pour the orange Jell-O into every other row of fork holes (make sure to use all the gelatin) going back over the initial holes if needed. 

Mix together the lemon Jell-O with the same amount of water and pour over the remaining holes. Cover cake with plastic wrap and refrigerate cake for 2-4 hours.  

To prepare the whipped cream frosting, start with a cold bowl. I used my Kitchen aid mixer bowl with the whisk attachment, and placed it in the freezer for about 15 minutes. Remove bowl from freezer and add 2 cups heavy cream and set on medium speed. 

Add the powdered sugar and the vanilla extract. Whip the cream slowly (this is key and keeps the cream from separating later). Whisk for about 10-15 minutes until the cream begins to ripple (be patient).

Turn the mixer off and finish whisking by hand using a wire whisk until the cream starts to thicken and stick to the whisk. Be careful not to whisk to hard or the cream will become clumpy.

Spread the whipped cream frosting over the entire cake using an offset spatula.Refrigerate the cake at least 4 hours before serving. Add the sprinkles and the candy corn candies just before serving. Store any leftovers in the refrigerator. 

servings: 16 

Christmas is just around the corner. A lot of great cookie recipes here.
Here are 75 Christmas Cookies Recipes that we adore! From healthy to indulgent, these will surely please family and friends this holiday.

Click on the link for these great cookie recipes

Source: 75 Christmas Cookies Recipes We Love – Kids Activities Blog

http://www.bhg.com/recipes/desserts/candy/pumpkin-bread-truffles/?socsrc=bhgfb09131514

What You’ll Need:

one 9×5-in. loaf pumpkin bread (about 1 lb.)
1 cup (about 8-1/2 oz.) cream cheese frosting
24 oz. orange candy coating
2 Tbsp. chocolate chips or chocolate candy coating
2 oz. green candy coating

Crumble the baked and cooled pumpkin bread into a large bowl, and work it gently between your fingers until it is in small pieces.

Add the frosting to the pumpkin bread crumbs, and stir them together until well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting to get it to a workable consistency.

Use a small 1-inch candy scoop or a spoon to scoop out small balls of the pumpkin bread mixture. Roll them between your palms until perfectly round, then place them on abaking sheet covered with parchment or waxed paper. Chill the balls for 2 to 3 hours or until firm.

Place the orange candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.

Melt the chocolate chips or chocolate candy coating in the microwave, and stir the melted chocolate into the remaining melted orange coating to make a deeper orange color. Transfer the dark orange coating to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of the truffles to represent the pumpkin’s creases.

Melt the green candy coating in a microwave-safe bowl, and transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green coating on top of each pumpkin to represent vines. Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.