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May 212014
 

Cheeseburger Fudge

With so much company coming for the weekend, there is little time to try new dishes and a great week to just munch on precooked meals tucked away in the freezer for times such as this and maybe share a couple of what sounds like very weird dishes I have come across in some of my cookbooks!
Daughter and son-in-law arrived around 5 this morning from Indiana and are off again to pick up a boat they purchased, another 3 hours south of here. Then back here to drop off the boat so they can head over to the Panhandle to pick up our grandson who is stationed there, so he can join in for our Memorial Day Cookout on Sunday. Did all my fellow cooks out there who were planning on going to @ReginasKitchen, hear that? The cookout is going to be on Sunday, NOT Monday so make the necessary adjustments so you don’t miss out because I will need some of that homemade Sangria someone mentioned! Possibly both granddaughters and their families will be here and if my daughter can arrange it, hopefully she too will join in the festivities. So as you can see, lots of cooking is on the agenda for this old soul! Then after the kids take grandson back to the base, it’s back here for a couple of days and then finally back home to Indiana. Wow, lotsa traveling and a short time to do it!!!

Works great too!

Works great too!

Yesterday, went junking at a thrift store and picked up a vintage Toastmaster waffle iron in excellent condition, probably from the ’50’s and it turned out to be another steal, I really should open up a store and start making money on some of this stuff I keep finding at dirt cheap prices!

Ain’t it cute?

 

I also picked up an adorable plaque with a lady chef holding a basket of fresh baked bread and it says “Good Food, Good Life”; Maybe that should be my motto? Kenny already has it hanging proudly in my kitchen! Then it was off to the feed store to get food for my new chickens (boy they eat a lot), and they had ferns and flowers marked down and the backseat of the car got filled up with another project for me to take care of this week; what the hell was I thinking? Of course husband was worried that there wouldn’t be enough room for our beer, guess my silly man forgot how much stuff I can pack into small places!

 

Well onto this crazy recipe, and not one I think I would try even with my love of burgers, but someone out there might be game. Maybe it tastes better than it sounds, who knows? This recipe hails from my Ground Beef Galore Cookbook dated 1999……….Really! If anyone has a photo of what this would look like..I’d love to see it.

Cheeseburger Fudge
 
Ingredients
  • 8 oz ground beef
  • 2 lbs confectioners' sugar
  • ½ cup baking cocoa
  • ½ cup chopped pecans
  • 1 cup of butter
  • 8 oz Velveeta cheese
  • 1-1/2 teas vanilla extract
Instructions
  1. Ground beef in a skillet, stirring until brown and crumbly; drain.
  2. Press between several layers of paper towels to remove all excess grease.
  3. Combine the sugar, cocoa and pecans in a large bowl; mix well.
  4. Add beef; mix well.
  5. Heat butter and cheese in a saucepan over very low heat until melted and well blended, stirring constantly.
  6. Blend in vanilla.
  7. Add sugar mixture all at once; mix quickly and thoroughly.
  8. Spread in a buttered 9 X 13 inch pan.
  9. Let stand until set and cut into squares.
  10. Store in the refrigerator.

 

So now I guess you can see, it’s gonna be one wild and crazy week here for us with lots of cooking and not much time for experimenting in our kitchen…………enjoy and remember guys, Sunday not Monday!

Apr 072014
 

Homemade Almond Joy Cupcakes

There’s something about Easter and coconut that simply can’t be separated in my head and with it right around the corner, I thought these tasty treats would be perfect as I also love Almond Joy candy bars. However, the recipe makes way too many for just us, so I figured I could send most of them home with company.

Sammie and Jazmine eyeballing the cupcakes.

Sammie and Jazmine eyeballing the cupcakes.

This past weekend, my granddaughter Sammi and her step-daughter Jaxmine spent a couple of days with us and when I told her we were going to play in the kitchen, she was delighted! She loves to cook homemade meals for her family but I found that when it comes to baking, she needs a little training in that field! When it comes to measurements such as flour, sugar, etc., you just shouldn’t estimate the amounts and after a little coaching, I think she finally got my drift! This recipe came from a little cookbook called Accent On Home and basically all I did was add the almonds and change the plain cream cheese to a cream cheese with yogurt which I thought would make them even moister and it did. The only problem I encountered besides Sammi wanting to guess at the measurements, was that the amount of batter to each cupcake was a little too much and next time I will cut it back a tad bit. The other change I would make would be to put a little batter in the cupcake tin, add the filling and then top with more batter to  get them filled to the right consistency.
As you can see from the photo, we had to leave some of the filling out to cater to a couple who are not fond of coconut! So I took the remaining filling, made candies and covered them in melted chocolate to make homemade Almond Joys………………

 

This is the old tin we got at a flea market. It's marked..Made In The USA. Don't see that too often anymore.

This is the old tin we got at a flea market. It’s marked..Made In The USA. Don’t see that too often anymore.

5.0 from 1 reviews
Homemade Almond Joy Cupcakes
 
Ingredients
  • Filling:
  • 1 pkg 8 oz Greek cream cheese & yogurt, softened at room temperature
  • ⅓ cup sugar
  • 1 egg at room temperature
  • ½ teas almond extract
  • ⅛ teas salt
  • 1 cup sweetened coconut flakes
  • ⅓ cup chopped almonds
  • Cupcake Batter:
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup unsweetened cocoa
  • 2 teas baking soda
  • 1 teas salt
  • 2 cups water
  • ⅔ cups oil
  • 2 tbsp white vinegar
  • 2 teas pure vanilla extract
Instructions
  1. Filling:
  2. Beat cream cheese, sugar, egg, almond extract and salt until light and fluffy; fold in almonds.
  3. Set aside.
  4. Batter:
  5. In a large bowl, stir together the dry ingredients.
  6. Add remaining ingredients and beat on medium speed for 2 minutes, scraping bowl when necessary.
  7. Fill paper-lined cupcake tins ⅔ full with batter and spoon 1 tablespoonful of filling in the center of each (See my comments above for my version).
  8. Bake in a 350 degree oven for 20 to 25 minutes or until toothpick inserted into the cake portion comes out clean.
  9. Remove to wire rack to cool.
  10. Makes about 30 cupcakes.

 

Real yummy in our tummies! Enjoy………………..

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