Chocolate Lasagna

This is delicious. I don't know for sure where I stumbled across the recipe. I have had it for a while and had been meaning to try it. So for my sons birthday I gave it a shot. It was too wonderful.
 I don't know why they call it chocolate lasagna. There are no noodles (not even chocolate ones) in it. Maybe because its layered. I dunno. Here's how you do it.

9x13 dish
1 pkg. of regular (not double stuff) oreos
6 Tbl. melted butter
1 (8oz) pkg. cream cheese, soft
1/4 cup sugar
2 Tbl. milk
1 (16 oz.) cool whip
2 lg boxes (5.9 oz.) INSTANT chocolate pudding mix
3 1/2 Cups cold milk
package mini chocolate chip morsels

1. Crush oreos in food processor till crumbs (no large chunks), remove to a bowl

2. Add the 6 Tbl. melted butter to the oreos and mix with a fork till combined. Press into pan. and place in fridge while you get the next layer made.

3. Mix cream cheese in bowl with electric mixer till fluffy. Add 2 Tbl. milk and the sugar and mix to combine. Fold in 1 1/2 cups cool whip. Spread over oreo layer and return to the fridge while you make the next layer.

4. In a bowl combine both boxes of instant chocolate pudding and 3 1/2 cups of milk. Mix with mixer on low speed for 2 minutes or till thickened. Spread over cream cheese mixture. Place in fridge for about 5 minutes.

5. Top with enough of the left over cool whip to have a good layer and then sprinkle as many of the mini chocolate chips on top as you like.  Cover with saran wrap and refrigerate for 4 hours (we found over night was the best)

cut and serve. It was very good.

Banana Nut Muffins

I love banana nut muffins. Here is my tried and true recipe that I use. I will also tell you how to convert it to banana nut bread.

Here's what I do:

Oven 400 degrees. Line twelve muffin cup tin with paper inserts.

1 3/4 Cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt ( I always add a heaping tsp. But this is a personal taste thing.)
1/2 cup heaping of white sugar
1 large egg beaten
1 cup mashed ripe banana (over ripe with all the specs on them. they get sweeter.)
1/2 cup milk
1/3 Cup vegy oil
1/2 cup chopped pecans

Combine the first 4 ingredients in a bowl. Add the chopped pecans and mix. Combine egg,mashed banana, milk, and oil in another bowl and mix together. Add the banana mixture to the flour and stir to combine. Spoon into muffin cups filling 3/4 full. Bake 400 degrees 18-20 minutes till golden and toothpick comes out clean when tested.

for bread:
set oven to 350 and pour batter into 8x4 bread pan. Bake about 1 hour or till toothpick comes out clean when tested.

Enjoy!

Carrot Cake

My husband Sasquatch loves Carrot Cake. So I decided to make him one today. My frosting was a little soft but it was pretty humid out. I just popped it in the fridge to help firm it up. I could have added more powdered sugar but opted not to. This cake is very old fashioned in its consistency and tastes wonderful. It is actually better the second day.  Enjoy!







Here's what I did: Oven 350 degrees. Prep 3 (9") round pans including lining the bottom with wax paper.

2 Cups all purpose flour
2 Cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
1 1/2 Cups vegy oil
2-3 cups grated, then chopped carrots till they are closer to a large mince ( use the amount you like in your cake. I used 3 cups in this cake but think I will try two cups next time.)
1-1 1/2 Cups chopped pecans

In large bowl combine flour, sugar,soda, cinnamon and salt. Mix. Add eggs and vegy oil and mix with a hand mixer till well blended, about two minutes. Then fold in carrots and pecans. Pour in equal amounts into the three prepped pans. Bake 30-40 minutes. I found it didn't need the 40 minutes. I would suggest checking the cake at 30 minutes and then testing it every 2 minutes after till it is done.  Do the toothpick test. When done cool on wire rack for 10 minutes and then turn out and finish cooling completely. Of course remove the wax paper that is on the bottom of the cakes. Then when cool frost.

Cream Cheese frosting
1 (8oz.) package cream cheese, room temp
1 stick butter, room temp
2 tsp. vanilla
16 oz. Plus more powdered sugar (how much powdered sugar you use will depend on how stiff you want your frosting. If layering you want it a little stiffer so that it can hold the weight of the layers. So after adding your initial 16 oz. of powdered sugar continue to add powdered sugar 1/2 cup at a time till you get the right consistency.) Frost.

German Chocolate Cake

I probably made this cake the first time 15 or 20 years ago. I don't remember exactly where I got it but I got a little Hershey's pamphlet with a few recipes in it. This was one of them. This is a wonderful German Chocolate cake. If you are a fan of German Chocolate Cake you won't be sorry one bit.

Here is what I do:

Oven 350. Prep 3 (9") round cake pans.

1/4 Cup Cocoa powder
1/2 Cup boiling water
2 1/4 Cups sugar
4 eggs
1 tsp. baking soda
1 Cup buttermilk
1 Cup + 3 Tbl. butter
1 tsp. vanilla
2 Cups all purpose flour
1/2 tsp. salt

one recipe coconut pecan frosting (below)

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top.


Coconut Pecan Frosting
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1-1/3 cups sweetened Coconut Flakes(don't pack the coconut in the measuring cup. I did that once and it was too much and made the frosting too thick.)
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature.

Lemonade Cupcakes with Lemon Cream Cheese Frosting

I found this recipe on The Meaning of Pie site. These are "lemonlicious", trust me.

Here's what I do:

Cupcakes:
1 stick of butter, softened
 3/4 cups sugar
 1/2 tablespoon lemon zest
1/3 cup frozen lemonade concentrate, thawed (do not dilute)
2 tablespoons lemon juice
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/4 cup milk
1½ cup cake flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda

Frosting:
4 ounces cream cheese, softened
1 tablespoon butter, softened
1½ teaspoon lemon zest
6 teaspoons frozen lemonade concentrate (do not dilute)
4 cups confectioner’s sugar
4 teaspoons lemon juice

Oven 350, line a 12 muffin/cupcake pan with cupcake papers.

In small bowl combine flour, baking powder and baking soda. Mix and set aside. In a mixer set on med-high cream the butter and sugar. Mix for two minutes. Turn mixer down and add lemon zest, egg and vanilla. Mix to combine and then add the lemonade and the lemon juice. Mix to combine. Batter may appear a little lumpy. It is all good. Now add in the sour cream and mix well. Turn mixer to low and alternate adding flour mixture and milk ending with flour. Fill cupcake paper 2/3 full with batter. The cupcake does not rise real high. Bake for 14 minutes and then test with a toothpick. If not ready bake another two minutes and then test again. Once the cupcakes are done take out of the oven and set aside to cool. Remove from the pan and frost.

Frosting:
In mixer cream butter and cream cheese together. Add lemon zest, lemonade concentrate and lemon juice. Mix together and then turn mixer down and add powdered sugar 1 cup at a time. Using all 4 cups will give you a firmer frosting that is easier to pipe. You can use less if it is to your liking.  Also you may use less lemon juice if you prefer it less tart. You might start with half the lemon juice and taste along the way. I like this recipe as listed but you could certainly make small changes to suit your personal taste.

My entire family enjoyed these. They are delish.

Texas Sheet Cake

This is probably one of my favorite cakes. Which is why I only make it a few times a year. I can't stay out of it. My kids prefer it without the pecans in the frosting. I love it with the pecans in the frosting. So maybe they wont eat it if I put the pecans in. I'm crossing my fingers. This is absolutely delicious. I have seen many many recipes for it. This is my mothers. I don't know where she got it but it is the best. I have looked up other recipes and most don't have cinnamon in the cake and that is a shame. It is the secret to the success and complete to die for goodness of this yummy cake. Love it.

Here's what I did:
Cake
2 Cups sugar
2 Cups all purpose flour
1 stick butter
1 Cup water
1/2 Cup shortening
4 Tbl. cocoa
2 eggs
1 tsp. cinnamon
1/4 tsp. salt
1/2 Cup buttermilk
1 tsp. baking soda
1 tsp. vanilla




Oven 400


In mixer combine flour and sugar. In saucepan  bring to a boil 1 stick butter, 1 cup water, 1/2 cup shortening, and 4 Tbl. cocoa. When it comes to a boil remove from heat and pour over the sugar/flour mixture. Immediately add eggs, cinnamon, salt, buttermilk, baking soda, vanilla. Beat to combine. Pour into floured 15x10 (aprox) jelly roll pan. Bake in 400 degree oven for approximately 20 minutes. Check after 15 and test to see if its done Insert a toothpick into center. It should come out clean. Or center should be springy to the touch.

8 MINUTES before cake is done start the frosting. You will frost the cake as soon as it comes out of the oven. You want it good and hot to help melt/spread the frosting.


Frosting

1 stick of unsalted butter
pinch of salt
4 Tbl. milk
4 Tbl. cocoa
1 box powdered sugar

1/2-1 Cup chop pecans
1 tsp. vanilla
In a saucepan bring to a boil 1 stick butter, 4 Tbl. milk, 4 Tbl. cocoa. Remove from heat and add in the 1 box powdered sugar, vanilla, and pecans. When cake comes out of the oven pour the hot frosting over the cake and spread carefully. Cook and enjoy.

Chocolate Chip Cookie Brownie Sundae= OMG!!!

I had to borrow this picture from PW. It is also her recipe. 

Sorry for the borrowed picture. I am terrible about remembering to take pictures of the foods I make and put on my blog. I found this recipe on PW blog and it is divine. It looked like a group of Parana had attacked my baking pan. When the smoke cleared the pan was empty and I even think there were dents. Oh the joys of a house full of Sasquatches. Here's what I did:

2 sticks of butter softened
1 cup of light brown sugar
1/2 Cup regular white sugar
2 eggs
2 tsp. real vanilla (I personally think this makes all the difference in the world.)
2 1/4 Cups all purpose flour
1 tsp. instant coffee granules (trust me. It is the secret to success.) I used instant espresso granules.
1 tsp. baking soda
1 1/2 tsp. salt
8 ounces semi sweet chocolate chips. (more if you want. I found this to be a good amount.)
Vanilla ice cream (or your ice cream of choice)
hot fudge
caramel sauce
whip cream
cherry
nuts
Just whatever you want to top it with.
Oven set to 375, a 13x9 baking pan. I used a cake pan that is 13x9
In mixer bowl add softened butter and sugars. Beat till blended. Add eggs, vanilla and mix together. In separate bowl mix dry ingredients and add to wet a little at a time. Add a little and turn mixer on and mix it down and then add more till all the dry ingredients are blended in. Mix in the chocolate chips and give it one more good mix. Grease or spray a 13x9 cake pan and put dough in and spread out evenly. Bake 15-18 minutes.
 Since we didn't eat ours right out of the oven we cut ours into serving pieces and then microwaved each piece to heat it up and then added the toppings. This was great.

Home Made Caramel Sauce

This is unbelievabley delicious and simple. Once again PW is my hero.

1 Cup packed light brown sugar

1/2 Cup half and half

4 Tbl. butter

pinch of salt

1 Tbl. pure vanilla 

Mix brown sugar ,half and half , butter, salt in saucepan over med heat. Bring to a simmer/low boil and cook for 5 minutes whisking or stirring constantly. This is to bring the sugar to a high enough temperature to allow for the sauce to thicken as it cools. When it has semi boiled for about 5 minutes add vanilla and cook another minute. Shut off heat and allow to cook and place in jar. You can serve it like this (it will be a little thin) or put in fridge to thicken up. 

This is just divine.

Rustic Flat Apple Pie with Home Made Caramel Sauce

Oh, my goodness, this is sooooo good. Once again I have gotten my inspiration from my idol Pioneer Woman. She made a similar pie and I took the inspiration and her recipe. Adapted it to our liking and came up with something pretty special.

One pie crust recipe (below, makes two flat apple pies)

5 grannysmith apples (peeled and sliced thin)

1/2 Cup packed light brown sugar

1/2 white sugar

2-3 Tbl. flour

1/4 tsp. salt

1/4 tsp. cinnamon

juice of 1/2 lemon

6 Tbl. butter (divided into 3Tbl. per pie)

Extra large cookie sheet/sheet pan/jello roll size

Peel and slice apples thin. Place in bowl. Pour juice of 1/2 lemon on top and toss. Add brown sugar, white sugar, flour, salt, cinnamon and toss till apples are completely coated.

Roll out half your dough on well floured surface. Transfer to large sheet pan and pour half of apples onto crust. Spread apples out leaving 2-3 inches of pie dough edges. Take 3 Tbl. butter and cut into 5 pats. Place four pats of butter evenly on top of apples and one pat in the middle. Carefully as to not crack the dough. Fold edges up. Don't do this too tightly or you will puncture the dough and all the great juice will leak out. Carefully slide the pie to one side of the sheet pan. Prepare the next dough the same way and transfer to the sheet pan next to the pie in there. The dough will have to lay over the top of the existing pie till you have it finished and wrapped. Then they will sit next to each other just fine. Follow the same steps filling the second crust. 

Place in 375 degree oven for 30-40 minutes. I cook mine closer to 40 minutes. When done let cool and slice. Serve with caramel sauce (See Caramel sauce recipe on my blog) and vanilla ice cream for a great treat.

Perfect Pie Crust: Makes two crusts (Thank you PW)

3 Cups flour

1tsp. salt

11/2 sticks cold butter cut into cubes

3/4 Cup vegetable shortening

1 egg beaten

5 Tbl. ice water

1 Tbl white vinegar

Place flour in bowl and add the salt and blend. Add cold butter and shortening and cut with pastry cutter till it resembles course meal or small peas. Add beaten egg, water and vinegar. Blend together till it forms a ball. You may have to use your hands to help bring it together. Separate in to two equal sizes and wrap in siran wrap and refrigerate for at least 30 minutes. When you roll it out make sure the surface is well floured. With all the butter this has it will stick if you aren't careful.

Mocha Chocolate Ice Box Cake

This is a recipe from Barefoot Contessa. It is very easy and very rich and decadent. It isn't the cheapest to make because of the Mascarpone cheese. Mascarpone cheese is surprisingly expensive. There are people who will substitute cream cheese and in a pinch it would do. Honestly I would stay true and use the Mascarpone cheese. It does make a difference. It also calls for Tates Bake shop cookies. I found these at a grocery here in Texas called Market Street. So I know you can probably find them somewhere. If not then what you want is a very thin, heavy on the brown sugar, very crisp chocolate chip cookie.

Mocha Chocolate Icebox Cake

1 8inch spring form pan

2 Cups cold heavy cream

12oz. Italian Mascarpone cheese

1/2 Cup sugar

1/4 Cup coffee liqueur, such as Kahlua

2 Tbl. unsweetened cocoa powder

1 tsp. instant espresso powder

1 tsp. pure vanilla extract

3 (8oz.) packages chocolate chip cookies, such as Tates Bake Shop

shaved chocolate, for garnish

In the bowl of an electric mixer fitted with a whisk attachment, combine  heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low to combine and then slowly raise the speed, until it forms firm peaks.

To assemble cake. Arrange cookies flat in the pan covering the bottom as much as possible (I even broke up some to fill little spots.) Spread 1/5 of the mocha mixture over cookies. Place another layer of cookies and another 1/5 of mocha mixture. Continue layering until there are 5 layers ending with the mocha mixture. Smooth top and cover with plastic wrap. Place in fridge over night or at least 8 hours (you want plenty of time for the cookies to soften up to a cake like texture). Run a sharp knife around edges of cake before releasing spring on pan. Sprinkle the top with shaved chocolate (if using) and slice and serve COLD.

Pecan Pie with Maple and Whiskey Cream Sauce

Oh my goodness. Oh my gosh. Oh my holy moly. I don't think I have ever ate such a small piece of pie and loved it soooo much. This is rich, rich, rich. This is yum, yum, yum. You wont be able to eat a very big piece but you will be so glad you ate it no matter what size it is. This originated from Pioneer Woman. I just love her if you haven't figured that out yet.

Pecan Pie with Maple and Whiskey Cream Sauce

Oven 350

1 recipe pie crust

Place pie crust into 8 or 9 inch pie pan.

Place 1 Cup chopped pecans in bottom of uncooked pie crust and spread out evenly.

Mix together:

1 Cup white sugar

3 Tbl. brown sugar

1/2 tsp. salt

1 Cup light corn syrup

1/3 Cup melted butter (salted butter)

3 whole eggs, beaten

3/4 tsp. vanilla extract

Mix it all together and pour over pecans. Bake till no longer loose and jiggly. 1 hour to 1 hour and 10 minutes or so. Cover with foil if it starts getting too dark (the crust or pecans.)

Serve with Whiskey Maple cream sauce and vanilla ice cream if you like.

Whiskey Maple Cream Sauce 

In a sauce pan add 1 pint of heavy whipping cream,

7 Tbl. real maple syrup,

4 Tbl. light corn syrup.

 

Bring this to a simmer and cook it down by 1/3. Turn off burner and add 1 1/2- 2 Tbl. Whiskey. Mix together. You can serve it immediately or put in fridge where it will thicken up some. I made it and served it over heated up pecan pie. We added a small scoop of vanilla ice cream on the side with some of the sauce on top of the ice cream as well. This sauce is delicious.

Chocolate Rum Cake

I love chocolate. I love chocolate and rum. I love chocolate and rum and cake! So what else is there to say bout that!
This cake is wonderful and after you taste it it will make you want to slap your Momma. I can't slap my  Momma cause she is the one that gave me the recipe. So if I want her to continue to throw these little recipe gems my way I have to be nice. This is so much easier than I would ever have thought and it is scrumdileumptious. You think that is hard to say you should have seen me sounding it out to spell it. What I go through. Anyway, it is a perfect holiday treat. You can make it in a regular bundt pan or use mini bundt pans for individual desserts. I think that is what I'm going to do for my Christmas dinner dessert this year.

Chocolate Rum Cake

1 Cup chopped walnuts
1 (18.5oz) package white cake mix (now you could use chocolate. Mom said white. White is what I have always used. So make yourself happy.)
1 (3.4oz) package instant chocolate pudding mix
1 heaping Tbl. instant espresso powder (this is my little addition. My Mom doesn't use this. I think it adds a deep richness of flavor to the cake.)
4 eggs
1/2 Cup water
1/2 Cup vegetable oil
1/2 Cup dark rum

Preheat oven 325F. Grease and flour 10 inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In large bowl, combine cake mix, pudding mix. Mix in the eggs, 1/2 cup water, 1/2 cup oil, 1/2 cup dark rum. Blend well. Pour batter over chopped nuts in pan.
Bake in preheated oven for 60 minutes or until toothpick inserted into the cake comes out clean. Let sit for 10 minutes in pan, then turn out onto serving plate.
Brush rum glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.


Rum glaze 
1/2 Cup butter
1/4 Cup water
1 Cup white sugar
1/2 Cup dark rum
In saucepan, combine butter, water, and 1 cup sugar. Bring to a boil over med. heat and continue to boil for 5 minutes stirring constantly till sugar is completely dissolved. Remove from heat and stir in 1/2 Cup dark rum.

Brownie Trifle

This is another easy peasy recipe. It also is my son's (all of them) favorite dessert. I could slave over some magnificent decadence and they wouldn't like it half as much as this. Go figure. I thought I would list it for you all. Its easy and a way to create a little nicer dessert for a special occasion. I have to make it for them on all holidays. All I can do is shake my head. But whats a Mom to do. They love it.

   Brownie Trifle
One brownie mix (you want one that has recipe for cake like brownies.) Bake cake like brownies according to directions and let cool.
2 large packages instant chocolate pudding mix. Make according to directions but use 1 Cup less of milk than it calls for.
1 (16oz.) container of cool whip (you might want to buy a 12oz. container as well. To make sure you have enough.)
1 package chocolate toffee bits

Cut the brownie into small squares (1 inch or so) Make pudding and mix with 1 Cup Cool Whip. Start layering in trifle bowl. Place enough brownies to cover bottom of bowl. Them top with pudding, sprinkle layer of toffee bits then cool whip. Continue till you have used all up. Finish with pudding then cool whip. Sprinkle toffee bits on top. Place in fridge to chill completely.

Decadent Coconut Cake

I love this cake. It is moist and delicious. I don't make it often because I can't quit eating it. It makes a great holiday cake.

Coconut Cake

1 box white cake mix (ingredients to bake according to package)

1 Can Coco Lopez cream coconut

1 (12oz) cool whip

1 large can crushed pineapple

1 Cup sweetened coconut (toasted or not. Its up to you)

Bake the cake according to directions in a 9x13 cake pan. Let it cool (but not completely) and poke holes in the cake. Open the can of Coco Lopez cream of coconut and stir it well and pour over cake and using a knife spread it out and help force the cream down into the holes. Cover and place in fridge. When cake is cooled completely top it with Cool whip that has been mixed with the pineapple that has been drained very well and squeezed of as much liquid as you can. Then spread cool whip/pineapple mixture over cake. Sprinkle with coconut. Cover and return to refrigerator till time to serve.

It's that "Fair" time of year. Its time for Funnel Cakes.

One of the blogs I love to look at has posted a lot of  "State Fair" recipes. Oh how fun. The one that was missing is funnel cake. Now I haven't had a funnel cake purchased out in years. I just bring myself to pay $6 for a funnel cake. Since this blog got me all hungry for the artery clogging yumminess of fair foods I thought I would post this recipe. 

If you have ever watched them make funnel cakes at the fair they use these rings that they pour the funnel cakes into. I just use my 10 1/2" cast iron skillet. I don't use this skillet much because it is generally too small for most things but perfect for funnel cakes. 

Top these lovely babies with powdered sugar and or strawberries, whip cream. YUM! I hope you like them.

Funnel Cake

3 eggs

2 Cups milk ( I actually had to use more to get it thin enough. Maybe a cup or more. It needs to run through the funnel. So the batter needs to be just thin enough to run through the funnel. If it helps watch a youtube video of them being cooked to see the consistency of the batter.)

4 Cups flour

1/4 Cup sugar

1/2 tsp. salt

2 tsp. baking powder

Beat eggs, milk and sugar. Sift together flour, salt, baking powder. Add dry ingredients to wet. Beat batter till smooth. Batter should be thin enough to run through a funnel. Now this is where you decide how you want to do it. You can use a funnel or a small measuring cup. If your using a funnel, fill the funnel up and keep your finger on the bottom. Remove your finger from the bottom of the funnel and let the batter drain into the hot grease swirling it as you go. Who cares how your end product looks as long as it tastes good and tastes like funnel cake. Heat oil up to 350- 375 degrees. Pour batter into pan till it is well swirled and full (about 3/4-1 Cup batter. This depends on how big your pan is and how thick you want your funnel cakes to be. After you start you will figure out what works best for you.) cook till golden brown on one side and carefully flip and cook the other side till  golden brown.

drain a second on a paper towel and transfer to a plate and sift powdered sugar on top. We like a little funnel cake with our powdered sugar at my house. The more sugar the better. 

Good luck and enjoy.

Holy Cannoli These are Good!

Is there anything better than a yummy Cannoli? I don't think so. Here is my recipe. I buy Cannoli shells cause I'm too lazy to learn to make them. I usually put a spoon of chocolate sauce on the plate and then set the Cannoli in the chocolate sauce. You can put it under it, over it or however you want. It is all good!

Cannoli

1 Box of Cannoli shells. (It has been a while. This may fill more than one box of Cannoli. I usually buy two boxes and double the filling. I have left over filling. Oh whats a girl to do.)

1 (15oz) Ricotta cheese

3oz. cream cheese

1/2 Cup sugar (taste the filling for sugar. You may want to add more depending on how sweet you like your Cannoli filling.)

1 tsp. vanilla

1/2 Cup mini chocolate chips

1/4 Cup chopped pistachios (optional)

Chocolate sauce (recipe follows)

In large bowl whip sugar, vanilla, ricotta and cream cheese. Stir in chocolate chips and pistachios. Spoon filling into pastry bag or large zip lock bag ( with corner cut off) Pipe filling into shells. You want to make these right before serving as they will become soggy if you make them too early. So make the filling and put it in the fridge. Make the chocolate sauce. Fill the shells after chocolate sauce is ready.

Chocolate sauce

3/4 Cup heavy cream

12 oz. semi sweet chocolate chips

1 1/2 tsp. instand espresso powder.

In double boiler place cream and chips. Melt chips and stir till cream and chocolate are completely incorporated. Add Espresso powder and stir. Ready to serve.

Plaece some chocolate sauce on dessert plate and place a Cannoli on top of the sauce. Serve.

Tiramisu

I love a good Tiramisu. This is a wonderful Tiramisu. My understanding is this recipe originated straight from  a great Italian kitchen in Italy. How much more authentic can you get. 

* raw egg warning. This has raw eggs in it.

Tiramisu

2 eggs

2 egg yolks

12 Tbl. sugar

500 grams Mascarpone cheese (one large tub)( I have in a pinch used cream cheese. But the Mascarpone is the best.)

1 Cup heavy whipping cream

pinch salt

10 Tbl. sweet Marsala wine

2 Cups espresso, plus more if needed

1 large package Lady Fingers (4 sleeves of 12 biscuits)

1 large chocolate mocha candy bar (I buy these at World Market here in Texas. If you can't find a solid chocolate mocha candy bar use 1 Cup chopped semisweet chocolate chips.)

Place the 2 whole eggs and 2 egg yolks in a mixing bowl and add 8 Tbl sugar. Beat with mixer until it forms a good ribbon (should nearly have soft peaks.) Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 Tbl. sugar and pinch of salt. Once hard peaks form, add whipped cream to the egg/mascarpone cheese, mix gently till smooth adding 2 Tbl. Marsala wine. In separate bowl, pour the hot espresso and 2 Tbl. sugar and 8 Tbl. Marsala wine. 

To Assemble:

9x13 glass pan

One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of the pan (be careful to dip quickly or biscuits will get soggy, but make sure you completely submerge them before putting in the pan. You want them to soak up a little of the coffee mixture. ) Using a spatula spread half the cheese mixture over biscuits. Grate half the candy bar evenly over the mascarpone mixture. Repeat the process above for a second layer. This should fill the pan. Refrigerate 8-10 hours or over night. Dust the top lightly with cocoa powder and the other half of the candy bar grated.  Serve with a huge cup of coffee or a good cappuccino.

Eagle Balls

My grown sons still can't say the name of these without snickering. UGH! Whats a woman to do? These are slammin good. Kinda taste like Almond Joys. This is a once a year Christmas treat. 

Eagle Balls

1 stick butter, melted

4 Cups chopped pecans

1 1/2 Cups shredded coconut

1 can(14oz) Eagle brand sweetened condensed milk

1 Tbl. vanilla

5 1/2 Cups powdered sugar

18oz. semi-sweet chocolate chips

1/2 bar paraffin

In large bowl mix pecans, coconut, condensed milk, vanilla, powdered sugar. Pour melted butter over and mix well. Roll into 1 to 1 1/2 inch balls (or as big as you want them to be)  and place on cookie sheets covered with wax paper. Place a toothpick in each one. Then refrigerate 3 hours (I put mine in the freezer to speed up the process.) 

In double boiler melt chocolate with paraffin and mix well. Using toothpick you inserted in balls, dip in chocolate to coat. Let it run off and then swirl it till it stops dripping. Place on wax paper and return to fridge or freezer long enough for chocolate to harden. I also melt white chocolate chips with paraffin and do the quick swipe over the top to make them look real pretty.

Store in container for up to 2 weeks.

Eagle Brand Magic Cookie Bars

My poor Daddy loves these and can't really partake in them anymore. I think he might sneak a small nibble. I use to make them just for him at Christmas time. I'm including them in my recipes even though most people already have this recipe. This is for my Daddy.

Magic Cookie Bars
1 1/2 Cup graham cracker crumbs
1/2 Cup melted butter
1 (14oz) can Eagle Brand sweetened condensed milk
2 Cups semi-sweet chocolate chips. (I just sprinkle them on to my liking. But the recipe calls for 2 cups.)
1 1/2 Cups shredded coconut
1 Cup chopped pecans (or your nut of choice)

Preheat oven 350 or 325 or glass pans. In small bowl mix melted butter and graham cracker crumbs and press into 13x9 baking pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chips, then nuts and coconut. Press lightly into place and bake 25 minutes or till lightly browned. Cool and cut into bars.

Someone forgot to tell my Mom that this is "Not Yo Mamma's Banana Pudding"

Oh where do I begin. My whole family knows that if they want any of this banana pudding they better get to it before my Mother does. We have put her on a twelve step program (not really.) As banana puddings go this is the best. It is different than what us Southerners grew up eating but like anything sometimes better does come along. This is it!

Not Yo Mamma's Banana Pudding

2 bags vanilla wafers

6-8 bananas

2 Cups milk

1 (5oz) box instant French Vanilla pudding

1 (8oz) cream cheese softened

1 (14oz) sweetened condensed milk

1 (12oz) whip topping ( I have always just grabbed cool whip. Next time I make it I'm going to try real sweet whip cream.)

Combine milk and pudding with electric mixer. Use another bowl to combine cream cheese and condensed milk until smooth. Fold in whipped cream into cream cheese mixture. Fold cream cheese mixture to pudding mixture and blend.

Layer cookies, bananas, and pudding mixture in layers ending with pudding mixture. Put in fridge till cold and completely set (if you can wait that long and my Mother doesn't know you made it. )