posted January 12, 2011 02:21 AM            

Anyway, this is just a quick simple thing that me and the kids like for a treat.

Make your pancakes using the Bisquik recipe, or whatever recipe you use.
Add as much chocolate chips as you like.
I use about half a cup or a little more, because the Bisquik recipe makes alot of pancakes.

Just cook them like you normally would.

After they are done, instead of using syrup, put butter on top.
I use real butter ALL the time because margarine is only ONE molecule away from plastic! True story!!

posted January 12, 2011 01:46 PM            

quote:

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Originally posted by Randall:
The Most Amazing Spectacular Cake In The Universe--Red Velvet From Scratch:

Preheat oven to 350 degrees.

Grease (Crisco) and sprinkle flour on two cake pans.

Sift the following ingredients (with a sifter) into a large bowl:

2 cups plain all-purpose (NOT self-rising) flour
1 teaspoon baking soda
1 teaspoon cocoa
1/2 cup of sugar

Then add the other ingredients:

2 cups Wesson oil
1 bottle red food coloring
2 whole eggs mixed up first with a fork
1 cup buttermilk
1 teaspoon vanilla extract

Stir everything up together. Pour into cake pans. Bake 30 mins (or until done). Let cool completely before applying icing.

Home-Made Cream Cheese Frosting:

Mix with a mixer 16 oz of cream cheese (room temperature) with 1 stick of Parkay margarine, not Bluebonnet (or you can use real butter). Add a box of powdered sugar a little at a time while mixing on low. Stir in 1 cup of finely chopped with a choppper pecans and mix together before putting it on a cooled two-layered cake (and on top of the bottom layer). OMG, the pecans make this icing!

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posted January 17, 2011 05:18 PM            

Okay, this isn't from my family's secret recipe vault; it's a Paula Dean recipe, ya'll! But I did create the cool name. No pie crust needed! Just mix, pour, and bake. Slowly mix the following ingredients (just to thoroughly combine them) in a bowl:

1 1/2 cups of sugar
1/2 cup of Bisquick
3 eggs beaten lightly with a fork
1 cup buttermilk
1 tsp vanilla extract
1/3 cup melted butter

Pour in a round pie plate (spray with Pam). I use a square glass one, so it doesn't look like a round pie. lol Bake in a preheated 350 degree oven for 50 minutes. It should be golden brown on the side, yellow on top, and spongy when you push down on the top. It looks like cake on top, but it's more pie-like on the inside. Cool for 5 minutes. It's also great refrigerated. Yummy for my tummy! Oopsie, I just pulled mine out of the oven and forgot to spray with Pam. So, the sides stuck. Oh, well, such is cooking. Things mess up sometimes. Update: After cooling in the fridge and cutting it, it didn't stick after all! I guess Pam isn't necessary.

posted January 20, 2011 02:28 PM            

This is another super easy Paula Dean recipe, ya'll! The easiet ones are mix, pour, and bake--but this one is just mix and pour! Yum.

You need 8 oz of cream cheese, 14 oz of sweetened condensed milk, 1/2 cup of fresh-squeezed lemon juice, 1 tsp of vanilla extract, store-bought graham cracker pie crust, and cherry pie filling.

Put one 8 oz pack of cream cheese in a bowl and mix. Then add the condensed milk and half of the lemon juice and mix. Add the other half of the lemon juice and mix. Then add the vanilla and mix again. Pour into a graham cracker pie crust. Refrigerate for a couple of hours until it sets firmly. Cover with pie filling. One last step, and this is very important--eat it.

posted January 20, 2011 04:10 PM              

ALL your recipes are inspired, aren't they!

posted January 21, 2011 06:10 AM            

The recipe does seem very easy and

posted January 27, 2011 07:19 AM            

4 chicken drumsticks

(dash of) smoked paprika

(dash of) cinnamon

salt

garlic powder

onion powder

olive oil

season chicken, drizzle with some olive oil, marinate for 2 hours (or overnight for maximum flavor) and pop in the oven.

posted January 29, 2011 01:06 PM            

500g cake flour (1 lb 1 ˝ oz)
350g shortening (12 ˝ oz) (butter, a combination of 50% butter and 50% lard, or margarine)
125ml iced water (˝ cup)
40 g sugar (granulated) (1 ˝ oz)
25 ml lemon juice. Preferably freshly squeezed. (2 tbsp)
5ml Salt (1 tsp)
1 Egg

Double sift the dry ingredients (flour, sugar & salt) together into a mixing bowl.
Cut the shortening into the dry mixture and rub until the mixture takes on the appearance of coarse crumbs.
Sprinkle the water and lemon juice onto the crumb mixture and press together lightly to form a solid mass.

IMPORTANT: Do not knead the pastry and avoid over working.
Wrap in waxed paper and chill until required.

As an added taste I often add 10 ml (2 teaspoons) of lemon zest (the finely grated outside either yellow or green of a lemon) to the dry ingredients when I know that I am going to be using the pastry for Lemon Meringue Pies.

When ready for use, line pie tins with the pastry and bake at 190oC (375oF) for 15 minutes..

Note, this Shortcrust Pastry recipe will make 4 pie shells. Presumably, you won't be making 4 Lemon Meringue Pies at the same time, so you can either halve the quantities or wrap the pastry in waxed paper and chill until needed. Will last for a week in the refrigerator. DO NOT FREEZE.

posted January 30, 2011 05:59 AM            

picture this...

layer of Cheesecake on the bottom..
topped with a layer of Red Velvet Cake...
topped with another layer of Cheesecake
topped with another layer of Red Velvet Cake..
finished with a topping of Cheesecake...
AMAZING... and only stand 6 inches high!