Breakfast Cupcakes

Breakfast CupCakes

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute!

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes.
If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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FILED UNDER :Breakfast

Lunchroom Lady Brownies

Lunchroom Lady Brownies Lunchroom Lady Iced Brownies**50 yr old Recipe**

1 c butter ,
1/2 c cocoa,
2 c flour,
2 c sugar,
4 tsp vanilla,
1 c chopped nuts.(optional)

Pour in 9×13 pan,bake 20-25 mins on 350.
Check at 20 mins

**Icing*
1/4 c softened butter
1/4 c can milk (regular milk is fine)
1/4 c cocoa,
3 c powdered sugar, dash salt

Mix all together & frost as desired.

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FILED UNDER :Treats

Homemade Samoa Bars

Samoa Bars

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.

The dough does not need to come together. Pour crumbly dough into prepapered pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

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FILED UNDER :Treats

Loaded Potato Casserole

Fully Loaded Potatoes

Fully loaded potatoe casserole
A must try!!!!
8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees F.

Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

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FILED UNDER :Sides and Extras

Spring Fruit Pizza

Spring Fruit Pizza

Spring Fruit Pizza

INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup  cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit

DIRECTIONS:
Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15×10-inch baking pan with cooking spray.

In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

Makes 12 servings

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FILED UNDER :Treats

Coca Cola Cake

Coca Cola Cake

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt.

Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well.

Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

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FILED UNDER :Treats

Chicken Cordon Bleu – Easy

Chicken Cordon Bleu

Easy Cordon Bleu

Chicken breasts,
Cheese (I used swiss),
1 egg,
1 cup bread crumbs,
Sliced ham.

Flatten the chicken and coat one side in whipped egg and dip in bread crumbs. Lay a slice of ham and cheese on the “not bread crumb” side and roll up like a sleeping bag.

Bake for 30 minutes at 350

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FILED UNDER :Dinner

Coconut Rum Cupcakes

Coconut Rum CupCakes

Coconut Rum Cupcakes

1 cup sugar                      1/2 cup butter                    2 eggs

1 teaspoon vanilla        1/2 teaspoon coconut extract   contents of 1/2 vanilla bean

1 1/2 cups flour                  1 teaspoon baking powder        1/4 cup coconut milk

1/4 cup shredded coconut                         1/4 cup coconut rum (I used Malibu)

Preheat oven to 350.

Cream butter, sugar, and eggs together until fluffy. Add vanilla and coconut extracts and mix until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Add coconut rum and fold in shredded coconut.

Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.

 

Malibu Frosting

1 cup butter, softened

1 1/2 – 2 lbs powdered sugar

1/4 cup coconut rum

1 tablespoon vanilla

Cream butter until smooth. Gradually add powdered sugar, alternating with rum and vanilla, until desired consistency is reached. Feel free to add more or less sugar or liquid based on how thick you want your frosting

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FILED UNDER :Treats

Chocolate Lasagna

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
… 6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

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FILED UNDER :Treats

Chicken Roll Up Casserole

Chicken Roll Up

Chicken crescent roll ups:
Sounded to good to pass up
1 1/2 cup cooked and cubed chicken
1 cup of shredded cheddar cheese
1 cup of milk
1 can of cream of chicken soup
1 can of crescent rolls (8 count)

Mix 1 1/2 cup of chicken and 1/2 cup of cheese in a bowl.
(I used my hands to mix it and mush it all together.)

Roll out and separate the crescent rolls.
In each triangle,

place 2 tablespoons of the chicken/cheese mix, and roll it up in the crescent roll.

Once you have all 8 rolled up,

place them along the bottom of a lightly greased casserole dish.

Pour the 1 cup of milk over the roll-ups. Spoon out the cream of chicken soup (undiluted) on top.
Sprinkle the remaining 1/2 cup of cheese on top.

Bake for 1 hour at 350 degrees.

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FILED UNDER :Dinner