Yumy Desserts

Ingredients: 1 cup water  1 cup ketchup  1 (6 ounce) can tomato paste  3/4 cup brown sugar  1/2 cup vinegar  2 tablespoons prepared mustard  1 tablespoon salt  2 pounds beef back ribs Directions: 1-Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt. 2-Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

Ingredients : 12 raw shrimps (as many as you’d like, I like having a lot in my pasta) 1 serving of pasta (preferably a linguine) 2 cloves garlic, minced 2 tbs. butter 1/2 c. heavy cream shredded parmesan cheese 1/8 tsp. basil salt and pepper to taste flour (to thicken) cajun seasoning 1/4 c. parsley White wine (not shown) olive oil (not shown) Directions : Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil. Add the garlic and cook for another 2 minutes. Add the shrimps. Next, season the shrimps with the Cajun seasoning., be generous (to your liking)! When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid. Add the heavy cream, basil, parsley, salt and pepper. Bring to a boil and whisk in sprinkles of flour until sauce thickens. Lower heat to medium-low and add shrimp again. T

INGREDIENTS: soft 6-inch tortillas, ground beef or turkey or even ground chicken, season of your choice (taco seasoning or season salt n pepper), tomatoes, red onion, scallions, cilantro, heavy cream, mild cheddar Colby jack and Monterey Jack cheese, butter, Cajun season (for cheese sauce) and sour cream to top DIRECTIONS: brown meat and drain grease, season meat to taste.to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste. In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in the oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions

1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder 3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce 1 teaspoon dried minced garlic How to make it : Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.  Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat.  Cover, and refrigerate for up to 8 hours. Cook meat as desired.   this recipe from: https://www.bigoven.com/recipe/best-steak-marinade-in-existence/172472

Bottom crust 22 Golden Oreos Crushed 5 Tbsp Melted butter Filling 4 8oz packages cream cheese 1 2/3 cups sugar 1/4 cup corn starch 1 Tbsp Pure Vanilla Extract 2 Large Eggs 3/4 Cup Heavy Whipping Cream Jar of smuckers strawberry ice cream topping Topping 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones) 1 1/2 Tsp Softened Butter 3 Tbsp from a small package of strawberry gelatin Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking. Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan. Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer

Ingredients: 6 large eggs 1 cup sugar 1 cup cake flour or GF flour mix 1/2 tsp salt 2 tsp vanilla 6 tablespoons butter melted 3 tablespoons strawberry jello powder 3 tablespoons strawberry jam Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter. Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom. Strawberry Cream Cheese Icing - 4 cups powdered sugar 8 oz cream cheese 1/2 cup (1 stick) butter 2 tsp vanilla 1 cup heavy cream 6 tbsp strawberry jello powder Directions: Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is ver

1 1/2 cup(s) FLOUR 1/2 teaspoon(s) BAKING SODA 1/2 teaspoon(s) BAKING POWDER 1/2 teaspoon(s) SALT 3 EGGS 1 cup(s) SUGAR 2 tablespoon(s) BUTTER; Softened. 1 teaspoon(s) VANILLA 1 teaspoon(s) LEMON EXTRACT 1/3 cup(s) LEMON JUICE 1/2 cup(s) OIL (recommend coconut oil) LEMON ICING 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon. 2 tablespoon(s) WHOLE MILK; I Used 2%. 1/2 teaspoon(s) LEMON EXTRACT Instructions Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low spee

3 medium cucumbers, peeled and sliced 1/4 inch thick 1 medium onion, sliced and separated into rings 3 medium tomatoes, cut into wedges 1/2 cup vinegar 1/4 cup sugar 1 cup water 2 teaspoons salt 1 teaspoon fresh coarse ground black pepper 1/4 cup oil Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving

Ingredients 1-1/4 cups butter, softened, divided 2 teaspoons baking powder 2-2/3 cups chopped pecans 2 teaspoons vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt 2 cups sugar 1 cup milk 4 eggs FROSTING: OR PURCHASE 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract 1 cup butter, softened Directions: Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the cen

Ingredients : 8 pieces of chicken, your choice breast, thighs, legs, etc. 1 C. milk 2 T. pickle juice 1 tsp. Tabasco sauce 1 egg, beaten 2 C. flour 1/2 tsp. paprika 1/2 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. ground sage 1/4 tsp. cayenne pepper 1/4 tsp. black pepper 1/4 tsp. salt 1/4 tsp. oregano Directions : Combine milk, egg, Tabasco and pickle juice. Throw the chicken in with it and marinate for 1 hour in the fridge. Combine all remaining ingredients in another bowl for dredging. Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees. Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour. Place on a cookie sheet and continue with the remaining pieces. Let sit for 5 minutes before frying. Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is

2 Cups Brown Sugar 1/2 Cup Butter 1 teaspoon vanilla 2 Eggs 2 Cups Flour 1 teaspoon Baking Soda 1 teaspoon Baking Powder 1/2 teaspoon salt 1 Cup Buttermilk How to make it Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9" or three 6" round pans. Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.  In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand. Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool before frosting. Caramel Icing: 1 1/2 cups Brown Sugar 1 Tablespoon flour 1/4 Cup butter (

Ingredients 1/2 cup boiling water 4 ounces sweet cooking German chocolate 2 cups sugar 1 cup butter, softened 4 egg yolks 1 teaspoon vanilla 2 1/2 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 4 egg whites, stiffly beaten Coconut Pecan Frosting 1 cup sugar ( 1 1/2 cups) 1/2 cup butter ( 3/4 cups) 1 cup evaporated milk ( 12 oz. can) 1 teaspoon vanilla ( 1 1/2 tsp) 3 egg yolks ( 4 egg yolks) 1 1/3 cups flaked coconut ( 2 cups) 1 cup chopped pecans ( 1 1/2 cups) Directions Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Pour boiling water on chocolate, stirring until chocolate is melted; cool.  Mix sugar and butter in large mixing bowl until light and fluffy.  Beat in eggs yolk, one at a time.  Beat in chocolate and vanilla on low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold

Ingredients : 12 oz dry macaroni 1/4 cup butter 1/4 cup flour 1 1/2 cups milk 1 cup light cream about 10-12% MF 1/2 teaspoon dry mustard powder 1 teaspoon onion powder salt & pepper to taste 1 can condensed cream of cheddar soup optional 10.75oz 4 cups sharp cheddar divided 1/2 cup fresh parmesan cheese Directions : Preheat oven to 425 degrees. Cook macaroni according to package directions. Drain and run under cold water. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese. Bake 18-24 minutes or until bubbly. Do no

INGREDIENTS 2 pounds fresh green beans 2 pounds ham 4 baking potatoes 1 large onion, optional 3 cups water Salt & pepper, to taste Dice the ham, green beans, onion and potatoes.  Add ingredients into your Crock Pot with 3 cups of water and season with salt & pepper (according to taste). You can also use Steak Spice in yours.  Cook for 6 hours on Low. Tip: To get a crispier dish, we'd suggest sautéeing everything in a saute pan once it's done cooking in the crockpot . source:  https://www.keyingredient.com/recipes/2539975034/crockpot-ham-green-beans-and-potatoes /

INGREDIENTS 2 large russet potatoes, cut into 1" cubes 14 oz. smoked sausage, thinly sliced 1 medium onion, chopped 1/2 red or green bell pepper, chopped 1 clove garlic, chopped 1/4 cup chicken stock 1/2 to 1 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried parsley or 1 TB fresh chopped parsley 2 TB.canola oil In a large nonstick skillet, heat oil over medium-high heat. Add the smoked sausage & cook until browned on edges. Remove the sausage from the skillet & place on a plate lined with a paper towel. Add the potatoes, cooking until they begin to brown & become tender. Add the onions, bell pepper, & garlic, cooking until soft. Add the chicken stock, cover, & cook for about 5-6 minutes, stirring occasionally, until potatoes are done. Stir in the spices & return the sausage to the skillet. Serve as a main dish with a veggie on the side. source:  https://www.keyingredient.com/recipes/1647195032/skillet-po

1 box Duncan Hines yellow cake mix 1/4 c brown sugar 1/4 c white sugar 1 box vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs 3/4 c water 3/4 c oil 1/2 c white wine (really any kind) How to make it : Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan. Pour into pan. Bake for one hour. When cake comes out of the oven... Melt 1 stick butter into 1 cup sugar and 1/4 cup wine. Pour over hot cake. Cool. Flip out of pan onto plate and serve. this recipe from: http://cookingsalad4u.blogspot.com/2016/05/the-best-crack-cake.html

1 cup chocolate chips 2 cups pecans 3/4 cup melted butter 1/2 cup evaporated milk 1 (14 ounce) bags caramels 1 1/3 cups water ( or as called for by your cake mix) 1/3 cup oil ( or as called for by your cake mix) 3 eggs ( or as called for by your cake mix) 1 (18 ounce) boxes German chocolate cake mix Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes. Remove and let cool. In a double boiler, add carmels, milk and butter and stir constantly till melted. Pour melted carmel over cooling cake. Sprinkle on top 1 cup of pecans& chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes. Enjoy!

 Ingredients: 1 cup flour 2 Tbsp onion powder 2 Tbsp garlic powder 1 tsp red pepper 1 tsp salt 1/2 tsp black pepper 4 thin pork chops 2 Tbsp bacon fat 2 Tbsp olive oil 2 cups buttermilk Chopped fresh parsley or green onions, for garnish, optional Directions: Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess. Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet. Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often.  Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through.  Season with salt and pepper; garnish with c

large eggs (hard-boiled, cooled & halved) 6 slices bacon (cooked crisp & crumbled) 2 teaspoons fresh chives 2 teaspoons white vinegar 2 tablespoons finely shredded mild cheddar cheese 1⁄4 cup sour cream or 1⁄4 cup buttermilk paprika DIRECTIONS Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients. Add the sour cream or buttermilk last & use more as needed to reach desired smoothness. Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika .

Fritters 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze: 2 cups powdered sugar 1 1/2 tablespoons milk Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm. this recipe from: http://nowyouc

1 cup all-purpose flour 1 cup cake flour 1 teaspoon baking powder ½ teaspoon salt 7 ounces (1¾ sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan 3 ounces cream cheese, softened 1½ cups sugar 5 eggs 1 tablespoon pure vanilla extract Directions Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out

1lb. ground beef 1 egg 1/3 cup bread crumbs 1/2tsp. black pepper 1 tsp. salt 1/2 tsp. onion powder 1 clove garlic minced 1tsp. Worcestershire sauce 1tbsp. oil 1 1/2 cup thinly sliced onion 2tbsp. all-purpose flour 1 cup beef broth 1/2tsp. salt How to make it : In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for anothe

Ingredients: 1 Chuck Roast 1 Packet Hidden Valley Ranch Dressing Mix 1 Packet McCormick Au Jus mix 5 whole pepperoncini peppers 1 stick butter Preparation: 1- Buy a chuck roast. 2-Put it in the crock pot. 3-Sprinkle Hidden Valley ranch dressing on top. 4-Sprinkle McCormick Au Jus mix on top. Put a stick of butter on top. Put about 5 pepperoncini peppers on top. (You buy them in a jar.). Do NOT add water.. Cook in crock pot on low for about 8 hours.! And Enjoy With add carrots and potatoes too!

1 tablespoon melted butter 1/2 medium chopped onion 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half cream 2 cups chicken stock 1/2 lb fresh broccoli 1 cup carrot, julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. dd salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar How to make it : Preheat oven to 350 degrees To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Sp

Ingredients: 1 lb. raw shrimp, cleaned, peeled and deveined 8 Tbs. butter (1 stick), melted 3 cloves garlic, minced (my addition) 1 packet of Good Seasons Italian all natural seasoning 1 1/2 lemon, sliced into circles 1 Tbs. dried parsley leaves 1 tsp. black pepper, ground Directions: Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish. Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that. Bake uncovered in the preheated oven for 15 minutes.

1 large can of sliced peaches, drained 1 cup Bisquick mix 1 cup of milk 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, melted 1 cup of sugar vanilla Ice Cream, optional In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust. Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream