Thursday, March 29, 2012

Some Recipes for Breakfast

How about some breakfast recipes for a change :)

Buttermilk Doughnuts
4 eggs
2 cups sugar
1/3 cup butter, melted
1 tsp. vanilla extract
5 ½ to 6 cups all-purpose flour
2 tsps. Baking powder
2 tsps. Baking soda
1 tsp. salt
1 tsp. ground nutmeg
2 cups buttermilk
Oil for frying
Additional sugar, cinnamon-sugar or powdered sugar, optional


In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours. On a lightly floured surface, roll dough to ½-in thickness. Cut with a 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired.


Sunrise Mini Pizzas


8 to 10 eggs
3 tbsps. milk
Salt and pepper to taste
1 tbsp. butter
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups (8oz.) shredded cheddar cheese


In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from heat and set aside. Roll each dinner roll into a 5-in. circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes or until cheese is melted.

Bacon Potato Pancakes


5 to 6 medium uncooked red potatoes, peeled and shredded (3 cups)
5 bacon strips, cooked and crumbled
½ cup chopped onion
2 eggs, beaten
2 tbsps. all-purpose flour
Salt and pepper to taste
Dash of ground nutmeg
Oil for frying


Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

 
Hash Brown Egg Dish


¾ to 1 lb. sliced bacon
6 cups frozen shredded hash brown potatoes
1 small onion, chopped
1 medium green pepper, chopped
1 jar (4 ½ oz.) sliced mushrooms, drained
3 tbsps. Butter
6 eggs
¼ cup milk
¾ tsp. salt
¼ tsp. dried basil
1/8 tsp. pepper
2 cups (8oz.) shredded cheddar cheese


Layer paper towels on a microwave-safe plate. Top with four bacon strips; cover with more paper towels. Microwave on high for 4 minutes. Repeat with remaining bacon. Cool; crumble and set aside. In a 2 ½ qt. microwave-safe dish, combine potatoes, onion, green pepper, mushrooms, and butter. Cover and microwave on high for 7-8 minutes or until the vegetables are tender, stirring once. Beat eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 6-8 minutes or until eggs are almost set, stirring every 2 minutes. Sprinkle with cheese and bacon. Cook, uncovered, on high for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Monday, March 19, 2012

3 Cheesecake Recipes

I love to eat cheesecake and so I thought I would share a few recipes with you. I hope you like them! :)

3-step Cheesecake
2 pkg. (8 oz. each) cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
1 graham cracker pie crust (6 oz.)

Heat oven to 325°F.

1.     Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
2.     Pour into crust.
3.     Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.



Chocolate & Peanut Butter Fudge Cheesecake

1 ½ cups vanilla wafer crumbs, (about 45 wafers, crushed)
½ cup powdered sugar
¼ cup cocoa
1/3 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
¾ cup granulated sugar
3 eggs
1/3 cup sour cream
3 tbsp. all-purpose flour
1 tsp. vanilla extract
¼ tsp. salt
1 cup dark chocolate chips or semi-sweet chocolate chips, melted
1 cup peanut butter chips, melted
Hershey’s Fudge Topping (optional)
Whipped cream (optional)

1.     Heat oven to350°F. Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool.
2.     Beat cream cheese and granulated sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.
3.     Place half of batter in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
4.     Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.
5.     To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.



Blueberry No-Bake Cheesecake

2 cups graham cracker crumbs
6 tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese, softened
½ cup blueberry preserves
Grated zest from 1 lemon
1 pkg. (16 oz.) frozen strawberries, thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed

1.     Mix crumbs, margarine and ¼ cup of sugar; press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2.     Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.
3.     Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

How to make it with fresh blueberries:
Place 2 cups blueberries in small bowl with 2 tbsp. sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed.



Sunday, March 11, 2012

Peanut Butter Cookies, Snickerdoodles, Candy Cup Brownie Kisses,and Banana Cake Recipes

Today is a chilly, rainy, and dreary day. It has been a while since I posted any recipes so I thought I would share a few today. Who knows, if it’s raining where you’re at and you’re stuck inside the house, you may decide to bake some cookies or brownies or something!

Peanut Butter Cookies

2 ½ cups all-purpose flour    
1 cup brown sugar
2 tsp. baking soda
1 cup peanut butter
1 tsp. salt
1 cup vegetable shortening
1 cup white sugar
2 large eggs

Preheat oven to 350°. Lightly grease a cookie sheet. Combine the flour, baking soda, salt and sugars in a large bowl and beat until mixed well. Add the peanut butter, shortening and eggs and beat the mixture for about 2 minutes until a uniform dough forms. Shape dough into balls about 1 ½ inches in diameter. Place the cookies on the prepared sheet, leaving 1 ½ inches of space between them. Press the top of each cookie with the flat, bottom side of a fork, dipped in flour, then press again to make a crisscross design. Bake 16 to 20 minutes or until cookies are richly browned and crispy!


Candy Cup Brownie Kisses

Ingredients:
1 package Fudge Brownie Mix
48 Chocolate Candy Kisses

Prepare Brownie Mix according to package directions for fudge-like brownies. Using mini baking liners, insert one paper liner into each mini muffin pan. Fill each paper liner about two-thirds full of brownie batter. Bake at 350° for 18 to 21 minutes or until toothpick inserted in the center comes out clean.

As soon as you remove the brownies from the oven, top each brownie with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire rack. Cool completely before serving.


Snickerdoodles

¼ cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
1 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
1 tsp. baking soda
¼ tsp. cinnamon
½ tsp. salt
5 Tbsp. cinnamon sugar

Preheat oven to 350°. Lightly coat a baking sheet with canola oil. In a large mixing bowl, mix butter, cream cheese and brown sugar on low speed with an electric mixer on low until just combined. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls onto baking sheet about 1 ½ inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookie with finger. Rotate baking sheet and bake an additional 3 minutes.


Banana Pound Cake

1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
2 cups flour
1 tablespoon vanilla extract
2 overripe bananas, mashed

Preheat oven to 325°. Combine all ingredients in bowl and beat for 10 minutes at medium speed. Pour into sprayed, floured tube pan. (Batter will be very thick.) Bake for 1 hour. Cake is done when toothpick inserted in center comes out clean. You can also add nuts to this if desired. Also depending on the size of pan you use, it may take it longer than an hour to cook.


This is one of our favorite desserts to eat at our house. My husband especially loves it. He says it tastes better than banana bread! I hope you enjoy the recipes J

Monday, August 22, 2011

Four Easy Appetizer Recipes

Hot Pizza Dip

8 oz. pkg. Cream cheese, softened
1 teaspoon Italian seasoning
1 cup shredded Mozzarella cheese
8 oz. (jar or can) of pizza sauce
¾ cup shredded Parmesan cheese
2 tablespoons chopped green pepper
Breadsticks
2 tablespoons green onion

          Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 2 cup dish. Combine cheeses and sprinkle half over cream cheese. Spread pizza sauce over and top with remaining cheeses, pepper, and onion. Bake 15-18 minutes at 350° or microwave on high for 4-5 minutes. Dip with breadsticks.


7 Layer Dip

1 can refried beans
Tomatoes (diced)
1 small tub sour cream
1 jar salsa
1 tub avocado dip
1 small can of black olives
Shredded cheese

          In large cake pan, spread refried beans. Place sour cream on top then the avocado dip, ½ jar salsa. Cover with cheese then black olives and tomatoes.


Spinach and Artichoke Dip

10 oz. box frozen chopped spinach, thawed and drained
6 oz. jar of marinated artichoke hearts
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
½ cup grated Cheddar cheese
1/3 cup sour cream
1/3 cup sliced green onions
½ cup mayonnaise
6 slices bacon, crumbled

          Drain and chop artichoke hearts. Combine with well drained spinach. Stir together all ingredients and spread into a 9” x 9” baking dish. Bake at 375° for 20-25 minutes until bubbly and hot. May be served with bagel chips, snack crackers, tortilla chips, or whatever you wish.


 Nachos

½ lb. ground beef, browned and drained
1 lb. Velveeta cheese, cubed
30 oz. can Bush’s Hot Chili Beans
1 cup medium Salsa

          Combine all ingredients in crock pot. Heat on low until melted. Serve warm with tortilla chips or corn chips.




Wednesday, August 17, 2011

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake
½ cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 oz.) carton sour cream
1 teaspoon vanilla extract
1 (6oz.) pkg. semisweet chocolate morsels
1 cup chopped pecans
¼ cup firmly packed brown sugar
         
          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.
          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.
          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.


Giant Chocolate Chip Cookies

1 cup butter or margarine, softened
1 cup firmly packed brown sugar
½ cup sugar
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate morsels
¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.
          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.
          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.


Chocolate Chip Brownies

¼ cup butter or margarine, softened
¾ cup sugar
¼ cup light corn syrup
2 eggs, beaten
1 teaspoon vanilla extract
2 (1 oz.) squares unsweetened chocolate, melted
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup semisweet chocolate morsels
½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.
          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.
          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.


Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
1 (6 oz.) pkg. semisweet chocolate morsels
¾ cup chopped pecans
½ cup flaked coconut
1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.

Tuesday, August 16, 2011

Little Debbie Back to School Giveaway

Many students returned back to school this week and I decided to do a Back to School Giveaway. I remember when I would get home from school, I’d be hungry but supper was still a few hours away. My mom would usually have some Little Debbie snack cakes for us to snack on because my dad was (and still is) a truck driver for the Little Debbie company.
          Last year the Little Debbie Company celebrated their 50th year of business. I am going to give away a Little Debbie Anniversary T-Shirt to one lucky winner. I will also be giving away a box of Little Debbie Snack Cakes to five lucky winners!

Contest Rules:
* Must be a U.S. resident and 18 years of age or older to enter.
* Giveaway ends on Sept. 30, 2011 at 11:59 p.m. CST.
* Winner will be chosen by using the Random Org’s Number Generator.
To Enter:
Mandatory Entry Methods: Leave a comment about your favorite
Little Debbie snack cake, follow my blog, or send an e-mail to customerservice@timelesstreasuresforyou.com
You must do at least one of these in order to earn extra entries!

If you already follow my blog, follow my twitter account, or have already liked Timeless Treasures let me know this in a comment.

Extra Entries (two each):
* Like Timeless Treasures on facebook (click on link on side of blog to go to my facebook page)
* Follow me on Twitter (katydae) (click on link on side of blog to go to my twitter account)
* Share this giveaway on your blog, Facebook, or Twitter (2 entries each)
* Enter one of my other giveaways and leave me a comment letting me know that you entered it
* Make sure to leave one comment for each entry to get credit!


Wednesday, August 10, 2011

Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.


Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.


I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.


S’mores Pudding

INGREDIENTS: ITEMS NEEDED:

2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon

Milk

PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.