Recipe # 14 Gooey Butter Cake

Gooey Butter Cake

Ingredients for the first part of the recipe:
1 box yellow cake mix, without pudding
1 stick butter, melted
1 egg

Ingredients for the second part of the recipe:
1 (8oz.) package cream cheese softened
1 (16 oz.) box powdered sugar
2 eggs

Directions:
Preheat oven 350 degrees Fahrenheit. Mix together cake mix, butter and 1 egg until thick and smooth. Press into 9 X 13 inch butter pan. Beat together cream cheese, powdered sugar and 2 eggs until thoroughly mixed and pour on top of cake mixture. Bake at 350 degrees for 30-35 minutes. Sprinkle top with powdered sugar.

I got this recipe from off of the Kroger cream cheese package I bought for the cheese-ball I previously made. I haven't tried this one yet, but it sounds good. Thanks Kroger for sharing! Check out their website for more ideas: http://www.kroger.com. Interestingly enough though, this recipe isn't listed in their recipes online.

Happy Baking!

Love,

Tiffany

Recipe # 13 Lemon Lime Slush Drink

Lemon Lime Slush Drink

Ingredients:
4 cans frozen limeade
3 2 liters Sprite
1 can water
Sugar to taste
Ice

Mix well in a blender and serve. I would consider putting everything else in first then mixing it up and adding ice after that. It didn't say how much ice, but I would assume just add enough until it makes a kind of slush.

I got this recipe from the school I work at. One of the teachers left it by the drink they had made and it was delicious! If you are having a family party anytime soon, I would really consider using this as one of the drinks you serve. Thanks anonymous teacher! You rock!

Happy Cooking!

Love,

Tiffany

Recipe # 12 Butterscotch Bubble Loaf

Butterscotch Bubble Loaf

Rhodes’ famous Butterscotch Bubble Loaf is our most requested recipe every year. Watch how easy it is to make this ”sticky buns” classic, and you too will be hooked on baking this bundt!
Servings: 10-12
Skills: Beginning
Bake Time: min
Prep Time: 20 minutes min (not including thaw time)

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Instructions

Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.





I was reading the newspaper the other day when I came across this recipe. It looked delicious so I just had to share it with everyone. I can't wait to try it! The video and picture above is also courtesy of the awesome people at Rhodes. I'll put some more pictures up when I make it. Thanks Rhodes Bake N Serv for sharing this recipe! I went to their website to check it out and you can too. Their website is www.RhodesBread.com and they have some of the best bread recipes around!

Happy Baking!

Love,

Tiffany

Recipe # 11 Tiffany's Homemade Cheese-ball

Ok people, I made a recipe. Yes, it's true. I just made one up after looking at several different kinds of cheese-ball recipes and not finding quite what I wanted. So, I just made one up with what I had on hand. Ok, so I planned on making it once I saw that cream cheese was on sale for 88 cents a box at the local grocery store, but that's all I really bought. Everything else I already had. Can you believe that? Amazing isn't it? So, without further a due, I give you my very first ever cheese-ball recipe. I'm so proud!

Tiffany's Homemade Cheese-ball Recipe (Scroll down for an easier to read version...)

2 packages of cream cheese (You can cut this in half if you want because at first I just used one, but then I needed more for a work party so I used two to make it bigger and made two cheese-balls instead of one. You could also make one giant cheese-ball if you wanted to I guess. If you are making one, just use one package.)
1 cup of shredded cheddar cheese (Ours was mild, but you can use whatever cheese suits your fancy if you like sharp cheddar cheese go for it. Put as much as you think it needs really.)
1/2 cup of shredded mozzarella cheese (I would have put a whole cup in, but that's what we had at the house.)
1 cup of shredded Romano cheese (This was left over from some of our pasta meals that we've been having and I wanted to get rid of it.)
About 1 handful of green onions finely chopped (I didn't measure how much it was, but if I had to guess it was about 1 cup. Use as many as you want to taste. You don't want the whole thing filled with too many green onions, but you want it to have some for flavor because that's one of the things that brings out the flavors in it. If you are making one, just use about 1/2 cup.)
1 Tablespoon Parsley (At first I used 1/2 Tablespoon when I was making one cheese-ball instead of two.)
1 Tablespoon Seasoning Salt (At first I used 1/2 Tablespoon when I was making one cheese-ball instead of two.)
2 2oz (57g) packages of Dry Roasted & Salted Almonds *Optional* (Again, when I was making one I only used one package. We got these from someone at church.)

I have to tell you what I did the first time I started making this so you don't do the same thing. I put all of the ingredients, except the almonds into a bowel and proceeded to mix them with a hand mixer. Bad idea! It was like working with really really thick cookie dough. All of the cream cheese got stuck in the mixer. So, I after getting it all out of the mixer I used a fork to mix it in and it worked a lot better.

Ok. I'll write the ingredients more simple so you can read them without having to read all that other stuff. Just in case:

Tiffany's Homemade Cheese-ball

Ingredients:

2 packages cream cheese
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese (use 1 cup if you have it.)
1 cup shredded Romano cheese
About 1 handful of finely chopped green onions
1 Tablespoon Parsley
1 Tablespoon Seasoning Salt
2 2oz (57g) packages of Dry Roasted & Salted Almonds *Optional*

Directions:

Mix all of the ingredients together except the almonds.
Once the ingredients are mixed, scoop them into a bowl that you would like to serve the cheese-ball in.
Shape into a ball with a spoon.
Add almonds whole or chopped to the outside edge. (Optional, but I highly recommend you try it.)
Stick it into the refrigerator to let it sit and get firm.
Serve with crackers when ready.
Enjoy!

I hope you like this recipe as much as everyone who tried it did! Who knew I could come up with my own recipe at the top of my head? :)

Have fun with your appetizers!

Love,

Tiffany

Recipe # 10 Creamy Caramels

This is the second time that I have attempted this recipe. The first time the caramels went hard after about an hour. I think the heat was too hot, because it said "hard ball" on the candy thermometer instead of "soft ball".

I wanted to learn from my mistake and try, try again to get this recipe right. This time they turned out how they were supposed to, but after a few days they started kind of falling apart. Maybe they are meant to be eaten within the first few days anyway? I don't know. They are good while they last.

I think I might venture onto trying some other caramel recipes though. I'm not sure I completely like this one. I mean, the caramels do turn out soft and creamy, if you don't have the heat too hot, but after about two or three days they aren't as good.

This is the first time ever that I have made caramels, not to mention the only recipe I have used so far, but I don't think they are supposed to start falling apart like that after awhile. However, I'm no expert. Maybe they that's just what they do if you don't eat them while they're fresh.

I got this recipe from www.about.com. They have tons of caramel and other candy recipes. I only chose this one because it didn't have as many ingredients as some of the others. I'm a poor college student what can I say?

Here's the recipe:

Creamy Caramels

These smooth candies are what most people think of when they hear the word "caramel"; Rich with cream, they are great as-is, or even better when dipped in chocolate.

Ingredients:

• 1/2 cup cream
• 1/4 tsp vanilla extract
• 6 tbsp butter, cut into small pieces
• 1-1/3 cups light brown sugar

Preparation:

1. Prepare a small (6x6 inch) square pan by spraying it with nonstick cooking spray.

2. Combine the sugar, cream, butter, vanilla, and 1 TB water in a medium heavy-bottomed saucepan. Stir with a spoon over medium heat until the sugar dissolves and the butter is melted.

3. Bring to boil and cover for 3 minutes.

4. Uncover, but do not stir! Continue boiling until a candy thermometer reads 250 degrees.

5. Pour the caramel into the prepared pan and let it cool down.

6. When it is still slightly wet, score the top into squares, and then leave to harden completely.

7. Once firm, cut into pieces and wrap individually in waxed paper or cling wrap. Candies can be store in an airtight container at room temperature (not refrigerated) for up to one week.

I took some pictures and video as I made these caramels this time.

All of the ingredients in the pan. This picture is with the flash.

This picture is the same as the first, but without the flash. Sometimes it's better with the flash and other times it doesn't turn out. I'd like to take a photography class someday to find out more "secrets" to taking good pictures, even if you don't have the best camera. Then maybe I would know what kind of camera I really want. I'll have to put that on my future to do list when I get time for myself, if that will ever happen...

Same picture, but I'm stirring it this time.

It's starting to boil.

Here's the same picture without the flash. Which one looks better? After it reaches the right temperature around 240 - 250 degrees F (on my candy thermometer it says soft ball) It's time to dump the boiling caramel into a previously greased/sprayed pan.

Here's what it looks like when you dump it into the pan.

This is what it looked like without the flash. It was still bubbling a little.

It says to score it. So, that's what I did.

Here it is again without the flash.


Here's what it looked like when I was done scoring it.

Here it is again without the flash.

Once it is cooled down, cut out individual pieces and wrap them up. Another problem I found was that these were really buttery when I wrapped them up from taking them out of the greased pan. I don't know how to fix that other than trying to pat them off before you wrap them up.

I used wax paper, but you can also use plastic wrap. I did that the first time I made these.

Here's what it looks like when it's done.

Once you have finished wrapping all of them up, stick them in a decorative bowl and serve them to your friends and family.

Enjoy!

Ok. So, I'm going to try getting the video I took to work on this as well... We'll see how it goes and maybe I can do this again for some of my future recipes. Let me know what you like better pictures, video, or both. I might just end up doing both because I like that option the best, but let me know what you would prefer and maybe I'll just do one or the other.


























Thank you www.about.com for your amazing candy recipes! Check them out for more recipes like this. :)

Happy snacking!

Love,

Tiffany

......................................................................................................

Hey guys! I got another Caramel Recipe for Christmas and I thought I'd share it with you. My mom got me this Betty Crocker Christmas Cookies book that has 74 recipes in it. One of them happens to be a caramel recipe.

Prep Time: 45 Min.

Start to finish: 2 Hours 45 Min

Makes 64 Candies depending on how big of pieces you cut them into I suppose...

Ingredients:

2 cups sugar
1/2 cup butter or margarine
2 cups whipping cream
3/4 cup light corn syrup

Cooking Directions:

1. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with butter.

2. In 3-quart heavy saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245 degrees Fahrenheit or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. (On my thermometer, it says softball.)

3. Immediately spread caramel mixture in baking dish. Cool completely, about 2 hours.

4. Cut into 8 rows by 8 rows to make 1-inch squares. Wrap candies individually in waxed paper or plastic wrap. Store in tightly covered container.

High Altitude (3500-6500 ft.): Use 5-quart saucepan. Boil over medium heat about 15 minutes, stirring frequently, until candy thermometer reads 240 degrees Fahrenheit.

1 Candy: Calories 70; Total Fat 4g (Saturated Fat 2.5g); Sodium 15mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g

Exchanges: 1/2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1/2 (Whatever that means!)

Anyway, if you try this recipe, let me know how it goes. :)

Love,

Tiffany