Thursday, 31 July 2014

Caramel Sauce

Use to top ice cream, cake, gingerbread or in all your recipes that use caramel. Thank you Love Bakes Good Cakes


2 cups sugar
¾ cup butter
2 cups heavy whipping cream
1 cup light corn syrup
pinch of salt
1 tsp. vanilla

  • Heat all ingredients except for the vanilla to boiling in a heavy Dutch oven over medium heat
  • Stir constantly. 
  • Reduce heat slightly 
  • Boil for about 30 minute
  • Stir frequently, until the sugar is dissolved and the mixture is caramel colored. 
  • Stir in vanilla. 
  • Serve hot or warm. 
  • Makes approx 4 cups
  • Store in the refrigerator for up to 2 months.

Monday, 28 July 2014

Lemon Cranberry Quick Bread

The cranberries add tartness, but there is a lovely balance between the sweet and tart flavours. Thank you


2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk )
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

  • Mix together in a seperate bowl dry ingredients and set aside
  • In mixer add all wet ingredients mix well
  • Slowly add dry to wet and mix till just combined. 
  • Stir in cranberries. 
  • Divided into two tin loaf pans or one large loaf pan or muffin tins. 
  • Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins.  
  • Will be done when a toothpick inserted in the center comes out clean.

Friday, 25 July 2014

No Bake Peanut Butter Marshmallow Bars

Just four ingredients. Thank you Confessions of a Cookbook Queen

Peanut Butter Marshmallow Bars -- 4 Ingredients, No Bake

11 oz bag butterscotch chips
3/4 cup creamy peanut butter
7 TBS salted butter
5 cups mini marshmallows

  • Line an 8x8 pan with foil and spray with nonstick cooking spray. 
  • Set aside.
  • Pour marshmallows in a large, wide bowl. 
  • Set aside.
  • In a medium saucepan, melt the chips, peanut butter and butter over medium heat, stirring constantly. 
  • Once the mixture is melted and smooth, remove from heat 
  • Let cool for 5 minutes, stirring occasionally.
  • Pour mixture over marshmallows, folding until marshmallows are completely coated. 
  • Pour mixture into prepared pan. Refrigerate until chilled and set, a couple of hours.

Thursday, 24 July 2014

Taco Casserole

Quick and easy to make. Thank you Taste of Home

 Contest-Winning Taco Casserole Recipe

3 cups uncooked bowtie pasta
1 lb ground beef
1/4cup chopped onion
2 cups (8oz) shredded cheddar cheese
1 16oz jar salsa
1 can diced tomatoes, undrained
1 pkt of taco seasoning
2 cups nacho tortilla chips, crushed

  • Cook pasta according to package directions.
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink
  • Drain.
  • Add the cheese, salsa, tomatoes and taco seasoning.
  • Drain pasta; stir into beef mixture.
  • Transfer to a greased 11-in. x 7-in. baking dish.
  • Cover and bake at 350° for 20 minutes.
  • Uncover; sprinkle with tortilla chips.
  • Bake 10 minutes longer or until heated through

Wednesday, 16 July 2014

Pralines & Cream Fudge


Thank you Something Swanky

Pralines & Cream Fudge |

14.5 ounces sweetened condensed milk
3 cups white chocolate
1 cup caramel pieces
2 tbsp water
1/2 cup pecan halves

  • Line a 9x9 baking dish with parchment paper, wax paper, or foil. 
  • Set aside.
  • In a 2-quart saucepan over medium-low heat, stir together the sweetened condensed milk and white chocolate until melted and smooth. 
  • Remove from heat.
  • Pour half of the fudge mixture into the prepared baking dish.
  • In a small bowl, heat the caramel pieces and water in a microwave for 1 minute. 
  • Stir until smooth and all pieces are melted. 
  • Pour the caramel over the fudge in the baking dish. 
  • Sprinkle with pecans.
  • Pour the remaining fudge over the caramel pecan layer. 
  • Use a knife to gently swirl, but don't over mix-- allow for big pockets of caramel to remain.
  • Let sit at room temperature for at least 4 hours or until firm. 
  • Or speed set in the refrigerator for 30-60 minutes (but beware of condensation when serving). 
  • Cut into 1 inch squares to serve

Sunday, 13 July 2014

Banana Pudding

Thank you Taste of Home

Banana Pudding Recipe

3/4 cup sugar  
1/4 cup all-purpose flour 
1/4 teaspoon salt
3 cups 2% milk
3 eggs
1-1/2 teaspoons Vanilla Extract
58 vanilla wafers (about 8 ounces), divided
4 large ripe bananas, cut into 1/4-inch slices

  • In a large saucepan, mix sugar, flour and salt. 
  • Whisk in milk. 
  • Cook and stir over medium heat until thickened and bubbly. 
  • Reduce heat to low; cook and stir 2 minutes longer. 
  • Remove from heat.
  • In a small bowl, whisk eggs. 
  • Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. 
  • Bring to a gentle boil; cook and stir 2 minutes. 
  • Remove from heat. 
  • Stir in vanilla. 
  • Cool 15 minutes, stirring occasionally.
  • In an ungreased 8-in.-square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. 
  • Repeat layers.
  • Press plastic wrap onto surface of pudding. 
  • Refrigerate 4 hours or overnight. 
  • Just before serving, crush remaining wafers and sprinkle over top.  

Wednesday, 9 July 2014

Banana Cream Fudge

An Oreo crust and sprinkles make this such a fun treat. Thank you Inside BruCrew Life
Easy banana fudge with chocolate cookie crust and sprinkles for a fun flair!
2 cups chocolate cookie crumbs
5 Tablespoons butter, melted
3 cups white chocolate chips
2 Tablespoons butter
1 can sweetened condensed milk (14 oz.)
1 box instant banana cream pudding mix (3.4 oz.)
1 jar marshmallow cream (7 oz.)
1/4 cup white chocolate chips, melted
1 4 cup colored sprinkles

  • Combine the cookie crumbs and melted butter.
  • Firmly press the mixture into an 8x8 pan that has been lined with parchment paper.
  • Set aside.
  • In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk.
  • Stir over medium heat until melted and smooth.
  • Add the pudding mix and stir 1-2 minutes longer.
  • Spoon in the marshmallow cream and stir until melted and smooth again.
  • Pour the fudge mixture onto the prepared crust.
  • Refrigerate a few hours or until hard.
  • Remove the fudge from the pan and cut into 42 small squares.
  • Drizzle with melted white chocolate and top with sprinkles.
  • Store in a loosely sealed container for 4-5 days.

Monday, 7 July 2014

Strawberry Vanilla Quick Bread

A moist, delicious treat perfect for breakfast, brunch or any other time of the day. Thank you Delightful E Made

Strawberry Vanilla Quick Bread by Delightful E Made

2 (10 oz.) pkg. frozen strawberries, thawed and cut into small pieces
1¼ c. vegetable oil
2 c. sugar
4 eggs
1 Tbsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
For Glaze:
1 c. powdered sugar
2 tbsp. milk
¼ tsp. almond extract

  • Preheat oven to 350 degrees. 
  • In two 9x5" loaf pans, spray with nonstick spray, and line the bottoms with waxed paper.
  • In a large mixing bowl, combine strawberries, eggs, oil, sugar and vanilla. 
  • In seperate bowl, combine flour, salt and baking soda. 
  • Whisk together to combine. 
  • Gradually stir the dry ingredients into the wet until completely combined. 
  • Pour batter evenly into the two loaf pans. 
  • Bake at 350 for 50-55 minutes or until toothpick inserted comes out clean.
  • When finished baking, let cool in the pans for 5-10 minutes. 
  • Run a knife around the edges of the pans to loosen, then invert to take the loaves out of the pans. 
  • Remove the waxed paper from the bottoms. 
  • Cool the loaves on a rack.
  • For the icing, combine powdered sugar, milk and almond extract. 
  • Stir until completely combined. 
  • Drizzle over the tops of the loaves. 
  • Slice and serve. 
  • Store in a cool dry place.

Thursday, 3 July 2014

S'mores Cookies

S'mores Cookies are easy to make, chewy and full of all the amazing s'mores flavor without the campfire! Thank you Real Housemoms

S'mores Cookies | Real Housemoms

¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 cup butter, softened
2 eggs
1 tsp vanilla extract
2 cups flour
⅔ cup unsweetened cocoa
1 tsp baking powder
½ tsp salt
1 cup graham cracker cereal
1 cup mini marshmallows
1 cup chocolate chips

  • Preheat the oven to 350 degrees F
  • In a large bowl combine the butter, granulated sugar and brown sugar and beat until creamy
  • Add the eggs in one at a time
  • Add the vanilla and then scrape down the sides of the bowl
  • In a small bowl whisk together the four, unsweetened cocoa, baking powder and salt
  • Slowly add in the flour mixture until well combined
  • Stir in the marshmallows, chocolate chips and graham cracker cereal
  • Line a baking sheet with parchment paper
  • Scoop ¼ cup of the mixture and form a ball
  • Place on the baking sheet and gently press down so the bottom is a bit flat
  • Space the cookies 3 inches apart
  • Bake for 15-18 minutes or until set
  • Remove and allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely

Wednesday, 2 July 2014

Peanut Butter Banana Fudge

Creamy Banana Fudge topped with peanut butter and sprinkles. Thank you Shugary Sweets

Peanut Butter Banana Fudge: creamy banana fudge topped with peanut butter. Seriously so good!

3 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounces
11 ounces white chocolate chips, one package
7 ounces marshmallow fluff, 1 jar

1 cup peanut butter baking chips
2 tablespoons heavy cream
chocolate jimmies

  • In a large saucepan, add sugar, butter, salt, and heavy cream. 
  • Heat over medium high and bring to a boil, stirring constantly. 
  • Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). 
  • Remove from heat.
  • To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. 
  • Pour hot sugar mixture over this. 
  • Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).
  • Pour into an 8inch square baking dish that is lined with parchment paper. 
  • Refrigerate for 3 hours, or overnight.
  • Cut into 64 bite sized pieces.
  • In a small microwave safe dish, melt peanut butter morsels with heavy cream for 30 seconds 
  • Stir and heat an additional 30 seconds until creamy. 
  • Drizzle over fudge pieces and add chocolate sprinkles immediately. 
  • Store in an airtight container in the refrigerator for up to two weeks.