S'mores Pizza

Ingredients

• 2 cups graham cracker crumbs
• 21/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar
• 2/3 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 4 cups miniature marshmallows
• 2 cups milk chocolate chips, divided

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
3. In another bowl, beat the butter and sugars together until creamy and smooth.
4. Add in egg and vanilla extract and mix until combined.
5. Slowly add the dry ingredients and mix until just combined.
6. Roll out dough onto a 13-inch pizza pan sprayed with nonstick cooking spray.
7. Bake for 10-15 minutes, or until the middle is set. Remove from oven.
8. Cover crust in mini marshmallows and 1 cup chocolate chips then return to the oven for 3 minutes or until marshmallows turn golden brown. Remove from oven.
9. Melt remaining chocolate chips in the microwave and drizzle over the top of the pizza.
10. Sprinkle on extra graham cracker crumbs, if desired.

Samoa Bars

Samoa Bars

Author: Six Sisters Stuff

Recipe type: Dessert

Cuisine: American

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 15

 

The most delicious mashup of our twix bars and samoa brownies - Samoa Bars.

Ingredients

• ⅔ cup butter, softened (but not melted)
• ¼ cup granulated sugar
• 1¼ cup white flour
• ½ cup butter
• ½ cup brown sugar
• 2 tablespoons corn syrup
• 1 14-oz can sweetened condensed milk
• 2½ cups sweetened flaked coconut
• 2 cups chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees. Grease an 7x11" pan with cooking spray.
2. In a small bowl, mix together sugar and flour, and cut the ⅔ cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
3. Press the mixture into the bottom of the 7x11" pan, and bake for 18-20 minutes - until the edges start to turn a golden brown. Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
4. Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
5. Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7x11" pan, then let it cool completely.
6. In a sauce pan over medium heat, combine the ½ cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
7. Combine coconut mixture and caramel mixture, then spread it evenly in the 8x11" pan over the chocolate chip layer.
8. Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
9. Let it cool completely, about 1-2 hours, and then serve.

http://www.sixsistersstuff.com/2015/06/samoa-bars.html?preview=true

Mary Hardman's French Eclair Cake

French Eclair Cake

Bake at 375 degrees in a 9x13 pan; Serves 12-18

Recipe may be doubled- 12x18 pan; Serves 24-36 depending on the size of pieces served.

1/2 cup Blue Bonnet Margarine (no substitutes)
1 cup water
1/4 tsp salt

Bring to boil over medium high heat: add 1 cup of flour.  Continue stirring over heat until mixture forms a stiff ball;  remove from heat.  Add 4 eggs, one at a time, stirring thoroughly after each egg (this process may be done in a heavy mixer when doubling the recipe).

Spread the dough in a 9x13 aluminum pan, slightly sprayed with cooking spray.  Bake in oven at 375 degrees for approximately 30-35 minutes or until the baked shell is a deep golden brown and no beads of moisture can be seen.

Take out of the oven and cool down before adding fillings.

Pudding Layer

1 large package of vanilla instant pudding
2 cups whole milk
4 oz. softened cream cheese
1 tub of Cool Whip
Mrs. Richardson's Hot Fudge


Mix together milk and pudding and stir for 5 minutes, set aside until thick.  Mix in 4 ounces of softened cream cheese.  Gently fold in 1 1/2 cups of Cool Whip. Cool for 1 hour.  Microwave 1/4 cup of Mrs. Richardson's Hot Fudge Sauce until sauce drips from the fork. (Hershey's  Chocolate Syrup does not work well, it's too runny)

Dip the fork into the sauce and flip the sauce back and forth forming a grid on top with th cool whip.  Cut the cake into pieces, about 12-18.  Place on plates and serve with raspberry sauce drizzled on top.

Raspberry Sauce

In a 1 quart saucepan mix combine:

1 package raspberry junket
1 3/4 cups of water

Bring to a boil over medium-high heat, stirring constantly until the mixture thickens.
Remove from heat and gently stir in 6-8 ounces of frozen raspberries.  Take care not to crush the raspberries.  Drizzle over eclair cake after it is on the plates.

Gracie and Halle's Carrot Cake

Sigrid's Carrot Cake

Prep Time:

 20 Minutes

 

Cook Time:

 45 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

•  Cake
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour, Plus More For Dusting
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 2 cups Grated Carrots
•  Butter, For Greasing
•  Icing
• 1 stick Butter, Softened
• 1 package (8 Ounce) Cream Cheese, Softened
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Really Finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Eat. Faint. Repeat as needed.

http://thepioneerwoman.com/cooking/2012/09/i-love-ya-tomorrow/

Red, White and Blueberry Trifle
Gina's Weight Watcher Recipes
Servings: 14 • Serving Size: 1 cup  • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g 
Sodium: 102.8 mg   


Ingredients: 

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling: 

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 (4 oz) package white chocolate or cheesecake instant pudding mix
• 12 oz frozen whipped topping, thawed (I like TruWhip)

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

http://www.skinnytaste.com/2011/06/red-white-and-blueberry-trifle.html

Mary Hardman's Frosting and Filling Recipes

Mary Hardman's Frosting and Filling Recipes

Basic
1 cup butter
4 cups powdered sugar
1 tsp flavoring
4 T milk or cream
(can be used as filling)

Decorator's Basic
1/2 cup butter
8 cups powdered sugar
2 tsp. butter flavor
2/3 cups water
2 cups Crisco (do not substitute)

Chocolate
Use basic recipe, substitute 3 1/2 cups powdered sugar, 1/2 cup cocoa powder, 5-6 T milk or cream.

Cream Cheese Icing
Use 4 oz. cream cheese and 1/2 cup butter

All recipes - soften butter to room temperature

Filling variations to basic recipe- Add shredded coconut; zest of lemons, oranges, or limes; add caramel topping; cool whip; add raspberry or strawberry filling mixture.

Raspberry or Strawberry Filling
1 box raspberry or strawberry junket
1 cup water

Place in small pot on medium heat, stir until it boils, take off heat and add 6 ounces of frozen strawberries or raspberries; stir until raspberries dissolve - mixture should be the consistency of jam.  Add Ice cubes if it is too thick- stir, remove any partially dissolved cubes.

Mary Hardman's Cake Decorating 101

Baking Tips

• Decrease the temperature listed on the box or cookbook cake recipes by 25 degrees
• Cook cupcakes at the recommended temperature
• Slightly cool cakes in the freezer before cutting
• Trim cakes before assembling layers together
• Cut any "tops off" of the cake - cake surfaces should be completely flat
• Place "to be decorated cake" on separate board than the final serving platter - trim board to fit the cake exactly.
• Make and icing "well" between icing cake layers before adding filling to avoid seepage
• Crumb-coat the cake if possible, thin layer of icing.

Frosting the Cake Tips

• Beginning on the top of the cake; spoon ample portion of butter cream frosting.  
• Begin spreading frosting with a metal spatula, avoid touching raw cake with the spatula.
• Spread ample portions of frosting onto the sides of the cake - using a turn table will help.
• Smooth iced cake with a metal spatula, removing any excess frosting.
• Use metal spatula dipped in hot water to smooth the sides
• Move iced cake to stand or display plate to decorate.

Decorating Tips

• Star tube 13-22: Borders, shells, rosettes, stars
• Round tube 1-12: writing, dots, hearts, scrolls, cornell lace, pearls, figure piping
• Leaf Tube 65-67, 349-352: leaves, stand up ruffles
• Rose tube 101-104: Roses, ruffles, sweet peas

Mary Hardman's Quick Cake Recipes

Mary Hardman's Quick Cake Recipes

Basic recipe using your choice of white, yellow or chocolate cake mixes.

• Preferences: Pillsbury or Duncan Hines for all cakes (exception: Betty Crocker Chocolate is best for a chocolate cake)

1 Cake mix recipe makes an 8 inch double layer cake or a 9x13

Basic Cake Recipe

1 cup of water

3 whole eggs

1 cake mix 1/4 cup vegetable oil (substitute softened butter)

1 tsp. butter flavoring (optional)

White Cake Mix Base-

Raspberry or Strawberry Marble - White cake mix; mix 1/2 cup batter with 1 T raspberry or strawberry filling.  Swirl mixture into white cake batter

Coconut/Coconut Pecan- White cake mix; add 1/2 cup shredded coconut, 1 tsp. coconut flavor, (optional- substitute coconut milk for water) and add chopped pecans if desired.

White Chocolate Marble- same as raspberry marble except use chocolate cake batter with almond or vanilla flavoring.

Almond Poppy - Add 1/4 cup poppy seeds; additional almond flavor to taste.

Yellow Cake Mix Base-

Lemon, Lemon-Orange or Orange Cake - yellow cake mix; lemon or orange extract, sezt from large orange or lemon.  Add yellow or orange food color to tint the batter.

Pumpkin Spice- Add 1/2 pumpkin puree, 2 tsp. pumpkin pie spice, 2 T flour.

Apple Cake or Quick Carrot- add 2/3 cup grated apple or carrots (depending on the type of cake); spices: cinnamon, nutmeg, vanilla flavor, 2 T flour, 1/2 cup chopped walnuts or pecans.

Chocolate Mixes (Betty Crocker Chocolate) -substitute 1/2 cup mayo for oil, 2 T flour.

Chocolate Chip- Add 1/3-1/2 cup mini chocolate chips- dredge them in 2 T flour, stir after batter is in the pan.

Slow Cooker Peach Cobbler

SLOW COOKER PEACH COBBLER

• YIELD: 8 Servings

Only THREE ingredients and super good!

INGREDIENTS

• 2 (21 oz) cans peach pie filling
• 1 (15.25 oz) box yellow cake mix dry
• 1/2 cup butter COLD

INSTRUCTIONS

1. Spray slow cooker with cooking spray.
2. Dump peach pie filling on the bottom of slow cooker and evenly spread and distribute.
3. Evenly distribute cake mix by pouring it over top the peach pie filling.
4. Next, slice the cold butter into thin squares and lay them on top of the cake mix. You should be able to cover the entire top with thinly sliced squares of butter.
5. Cover and cook on LOW for 3-4 hours or until top is golden brown in color.
6. serve warm with vanilla ice cream.

http://www.chef-in-training.com/2013/10/slow-cooker-peach-cobbler/

Creamy Rice Pudding (I used Craisins instead of Raisins and it was awesome!)

See all 141 photos!

• READY IN45 mins

Creamy Rice Pudding

Read Reviews (3237)

22K+

Recipe by Erica G. 

"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."

+Recipe Box+Shopping List+MenuEmailPrint

On Sale Change Settings

• Walgreens
• 515 S 500 W
• BOUNTIFUL, UT 84010

• Harmons
• 200 N Station Pkwy
• FARMINGTON, UT 84025

 

 

Milk 1% Lowfat
$2.49 expires in 4 days

Morton Salt
$0.59 expires in 4 days

Eggs Large White
$1.49 expires in 4 days

Ingredients Edit and Save

Original recipe makes 4 servingsChange Servings

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt

• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Check All Add to Shopping List

• PREP
  25 mins
• COOK
  20 mins
• READY IN
  45 mins

Directions

1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

http://allrecipes.com/Recipe/Creamy-Rice-Pudding/Detail.aspx?evt19=1