Annie's Chocolate Fudge Crinkles

Six Ingredient Chocolate Fudge Crinkles (adapted from Bakerita)

1 1/2 cups chocolate chips (dairy-free if you want)
divided 3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350°F. Melt 1 cup of the chocolate chips in glass bowl in microwave. If you have a powerful microwave like I do, turn down the power to about 20%, stirring about every 45 seconds or so until smooth. Beat whites in large bowl to soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk together another 1 cup of powdered sugar, cocoa, cornstarch, and salt and add to the whites. Beat in the melted chocolate until thoroughly combined. Add the remaining chocolate chips. Allow to sit for about 5 minutes. It becomes more stiff and easier to work with if you let it rest. Place the remaining 1/2 cup of powdered sugar in bowl. Roll rounded tablespoons of the dough in the sugar and coat thickly. Place on a lightly greased cookie sheet, spacing about 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yammie's Glutenfreedom: Six Ingredient Chocolate Fudge Crinkles
http://www.yammiesglutenfreedom.com/2012/08/six-ingredient-chocolate-fudge-crinkles.html#LL68oTJr11f1xlLG.03

Annie's Sausage and Rice

Sausage and Rice
2 Bell Pepper
2 Bunches of green onions
1 pkg Onion Soup mix
1 can Cream of Mushroom soup
2-1/2 cups Minute Rice

Brown sausage with bell pepper and onions. Drain off fat. Stir in soup mix and cream of mushroom soup. Add enough water for rice...a little more than 2 1/2 cups. Heat then add rice, cover, and cook on low until liquid is absorbed and rice is cooked.

Cheryl's Hot Fudge Cake

Kari's Andes Mint Cookies

1 Devil's Food cake mix
1/2 c oil
2 eggs
1 package Andes mints

Mix cake, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that. Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about five minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

From here.

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Read more at http://www.sixsistersstuff.com/2011/04/andes-mint-cookies-recipe.html#0QL8fxGBTSGgXxLe.99

Kari's Almond Meltaway Cookies

2 c flour
1/2 t baking powder
1/4 t salt
1 c (2 sticks) unsalted butter, room temp
3/4 c sugar
1 large egg
2 t almond extract

Icing
1 c powdered sugar
1 T milk or water
2 t almond extract

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.

Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.

Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

To Ice:
In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.

Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

From here.

Kari's Pumpkin Cake Roll

Cake:
3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
6 oz cream cheese
4 T butter
1/2 t vanilla
1 c powdered sugar

Beat eggs on high for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and add to pumpkin mixture. Line 10x15 pan with wax paper and then grease the wax paper and sprinkle with flour. Pour batter into pan and bake at 375 for 15 minutes or until the cake springs back. While the cake is baking, lay out a thin towel and sprinkle powdered sugar on it. Roll cake up in the towel and let cool for an hour. Beat together the filling ingredients after it has cooled. Unroll, slather on that filling, and roll it up again. Refrigerate or freeze.

Printable version, Holly!

Holly's Crunchy Caramel Apple Dip

1 cup powdered sugar
8 oz cream cheese
1 container caramel apple dip
1 package Heath Bar Toffee Bits

Whip together powdered sugar and cream cheese, then spread in bottom of small pyrex or 8x8.  Get caramel dip to room temperature (it will come cold from the grocery store because it's in the refrigerated sections of fruits and veggies) then spread over cream mixture.  Top with toffee bits. Chill and serve with sliced apples. Honeycrisp preferred ;)

Mindy's Pumpkin Spice Chocolate Chip Cookies

2 boxes spice cake mix
1 29 oz (big can) can of pumpkin
1 bag of chocolate chips.

Preheat oven to 350 degrees. Mix ingredients together and then put on greased cookie sheet and bake for 15 minutes!

This makes TONS of cookies so I actually cut the recipe in half.

Mindy's Chocolate Bundt Cake

The cake recipe is:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.

In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.

Pour into 10 inch Bundt pan. Bake for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

The recipe for the glaze is:

1 tsp vanilla extract
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Melanee's Cranberry-Orange Scones

Holly's Tuscan Spinach Dip

Jeannie's Blackberry Cobbler

Biscuit Topping

2 1/2 c AP flour
1/2 c white sugar
1 T baking powder
1 t cinnamon
1/2 t nutmeg
2 T cold butter
2 T shortening
1 c buttermilk
1 egg, lightly beaten

Blackberry Filling

2 lb frozen blackberries
1 c packed brown sugar
2 t lemon juice & zest
2 T cornstarch
1 t cinnamon
1/2 t nutmeg
1 T vanilla

Topping
1/2 c white sugar
1/2 t cinnamon

Toss frozen blackberries with flour and place in a 9x13 glass baking dish. Stir together brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla and place on top of frozen blackberries.

In a medium bowl, stir together flour, white sugar, baking powder, cinnamon, and nutmeg. Cut in cold butter and shortening. Make a well in the center and pour in buttermilk and egg. Stir until just combined. Spoon over blackberries and top with cinnamon sugar mixture.

Bake at 350 for 30 minutes.

Kari's Pumpkin Pasties

Makes about 3 dozen miniature pasties.

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin (or 2 cups fresh)

1/2 tsp. salt
1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1 2/3 cups evap. milk (1 can)

1/2 tsp. allspice

9 oz pie crust pastry (enough for two single standard pie crusts) (Kari: I used 3.5 bought pie crusts)

Mix all ingredients other than the crust and bake in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.

Make or purchase a pie crust. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. (I baked them at 350 because the instructions didn't say. They took around 20 minutes.) Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!

From here

Kari's Focaccia Bread

1 pkg (about 2 ¼ teaspoons) active dry yeast

1 tsp sugar

2 cups all-purpose flour

salt

sea salt

warm water

1 tsp dried rosemary

2 tbsp olive oil, plus more for greasing

Dissolve the yeast and sugar in ½ cup of warm water (about 40-45 degrees C…which I figure is about the temperature of a hot Jacuzzi).  Let stand till foamy, 5-10 min.

In a large bowl, mix the flour and ½ tsp salt.  Add the yeast mixture and stir to combine.  Gradually add water, a tablespoon at a time, until dough is moistened enough to pull together and form a ball.  In the same bowl, knead dough about 1 minute, until smooth.

Remove dough, and oil the same bowl with some olive oil (see, a one-bowl recipe!).  Put the ball of dough back into the bowl, turn to coat, and then cover with a damp cloth.  Let rise in a warm place until doubled, about ½ hour.

Preheat oven to 245 degrees C or 470 F.

Punch down the dough, and (in the same bowl of course) knead briefly.  Press into an 8 x 12” baking pan (no need to grease it).  Keep in mind that the focaccia won’t rise much, so don’t press it much thinner than you want the final product to be.  Let it rise for 5 minutes or so until it is about the height you want.

Mix the rosemary with the olive oil and brush it over the top of the bread.  Sprinkle with sea salt.  Bake for about 10 minutes (it should sound hollow when you tap the top), or a little longer if you want it to be a bit crustier.  Cut into squares and serve.

From here.

Sheena's Creamy Tomato Soup

Creamy Tomato Soup
Serves 4

3 Tbsp butter
1lb 9oz ripe tomatoes, roughly chopped
3-3/4 C vegetable or chicken stock
2/3 C milk or cream (I use heavy cream)
1/4 C ground almonds
1 tsp sugar
2 Tbsp shredded basil leaves
Salt & pepper

1. Melt butter in a large sauce pan. Add the tomatoes and cook for 5 min. until the skins start to wrinkle. Season to taste with salt and pepper.

2. Add the stock, bring to a boil, cover and simmer for 10 min.

3. Meanwhile, mix the almonds and sugar together. Lightly toast almonds until they are golden-brown (I do this in a small pan on the stove. Watch them carefully, they brown fast).

4. Add almonds to soup. Remove soup from heat and blend in a food processor, blender, or mash with a potato masher.

5. Pass the soup through a sieve to remove any tomato skin or pips (I skip this step. My blender is strong enough to puree it all)

6. Place the soup in the pan and return to the heat. Stir in the milk or cream. Warm the soup through and add the shredded basil just before serving.

Enjoy!!

Andrea's Argentinean Shepherd Pie

6 large russet potatoes (or about 6 cups leftover mashed potatoes)

1 stick butter

1 cup milk

salt, to taste

1 large onion, chopped

1/3 cup chopped green onions

2 garlic cloves, minced

2 tablepoons olive oil

1 pound ground beef

1 teaspoon salt

1 teaspoon crushed red pepper

1/4 teaspoon nutmeg

1/2 teaspoon oregano

1/4 cup Greek green or black olives, chopped

1/2 cup shredded mozzarella cheese

cooking spray



To make mashed potatoes:  Peel and rinse the potatoes.  Chop into 1 inch dice, and put in a large pan covered with one inch of water.  Bring the water to a boil over high heat. Lower heat, but only enough to maintain boiling.  Boil for 20-25 minutes, or until potatoes can be easily pierced with a knife.  Drain the potatoes in a colander, and using a ricer, rice the potatoes back into the pot. Add the butter to the riced potatoes, and stir until incorporated.  Stir in the milk a little at a time.  Taste for salt, and add as desired.

Preheat the oven to 350 degrees.  Heat a skillet over medium heat, heat the olive oil, and add the onion, green onions and garlic. Saute until translucent but not brown.  Add the beef, and shop with a flat spatula until broken up in small pieces and until the beef has cooked through, about 7 minutes.  Add in the spices about halfway through.  Taste for salt and add as desired.  Stir in the chopped olives.

Coat a 9 by 9 casserole dish with cooking spray.  Take a large scoop of mashed potatoes and spread an even layer about a half inch thick across the bottom of the dish.

Next, add the meat filling, making an even layer across the bottom of the pan.  Spread the remaining mashed potatoes. Top with cheese.

Bake in the oven for 40 minutes, or until the cheese on top has melted and browned to a dark brown crusty color.

Let cool a few minutes and serve.

Heather's Cheddar and Herb Biscuits

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Directions

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).

Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.

While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Source

Sheena's Sweet Potato Biscuits and Cinnamon Honey Butter

2 C. Self rising flour*
1/4 C. Packed brown sugar
1 tsp cinnamon
1 tsp ginger
7 Tbsp cold butter, divided
3 Tbsp shortening
1 C. Mashed sweet potatoes
6 Tbsp 2% milk

Combine first 4 ing. Cut in 4 Tbsp butter and shortening.

In separate bowl combine potatoes and milk; stir into first mixture until moistened. Turn out on floured surface. Knead 10 times.

Roll out to 1/2 inch thickness. Cut w/ biscuit cutter. Place 2-in. apart on un-greased baking sheets.

Melt remaining butter. Brush over tops. Bake 425° for 10-12 min. Serve warm.

*To make 1 cup of self rising flour place 1-1/2 tsp baking powder and 1/2 tsp salt in measuring cup. Add all purpose flour to measure 1 cup.

Cinnamon Honey Butter

1/2 C butter, softened
1/2 C honey
1 tsp vanilla
1 tsp cinnamon

Beat together honey, butter and vanilla for 10 minutes until light and fluffy. Add in cinnamon. Mix until well blended and refrigerate until ready to use.

Mieka's Apple Dips

Peanut Butter one:
1 cup creamy PB
8 oz cream cheese
1 jar marshmallow fluff
Combine all three with a hand mixer until blended and smooth.

Caramel one:
8 oz cream cheese
3/4 c brown sugar
1/4 c powdered sugar
1/2 tsp vanilla
1/2 tsp salt

I used the kitchen aid to blend this one since it took a bit longer to get it all smooth and creamy.

Annie's Apple Dumplings

2 large granny smith apples

2 crescent roll

1-112c sugar

2 sticks margarine

1 tsp cinnamon

1 tsp vanilla

1 can lemon lime soda

Peel and cut apples into 16 slices. Unroll rolls.

Starting at large end of rolls, wrap apple slice in roll.

Place rolls in baking dish, seam side down. Mix together

Sugar, melted butter, cinnamon and vanilla.

Spoon mixture over rolls.

Pour soda over all ingredients in baking dish

Bake at 350 for 35 minutes uncovered.

Cover with foil and bake additional 10 minutes.

Kari's Apple Pie Snickerdoodle Cookie Bars

• One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
• One 20 oz. can of apple pie filling
• Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

1. Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
2. Sprinkle with 2/3 of the cinnamon sugar.
3. Spread the apple pie filling over the cookie base.
4. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
5. Sprinkle with the remaining cinnamon sugar mixture.
6. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
7. Allow bars to cool and cut into squares.

Kari's notes:

The first time I made this, the cookie dough didn't cook very well, so it was really gooey. The second time around, I cooked the cookie base first for a little while before adding the other ingredients on top of it. Also, the first time I made it, I made little discs of dough for the top, but the second time I just kind of crumbled it. I also doubled it for a 9x13.

Recipe from here.

Mindy's Easy Garlic Cheese Biscuits

2 cups bisquick mix

2/3 cup milk

1/2 cup shredded cheddar cheese

1/4 cup butter or margarine, melted

1/4 tsp garlic powder

1. Heat oven to 450 degrees
2. In medium bowl, stir bisquick mix, milk and cheese with wire whisk or fork until soft dough forms; beat vigorously 30 seconds. On ungreased cookie sheet, drop dough by 10 to 12 spoonfuls about 2 inches apart.
3. Bake 8-10 min (mine are done after 7) or until golden brown. In small bowl, stir butter and garlic powder until well mixed; brush on warm biscuits before removing from cookie sheet. Serve warm.

Mia's Apple Crisp

1 1/2 c flour
1/2 c brown sugar
1 t salt
1 c sugar, divided
2 sticks (16t) unsalted butter, cold, cut into small cubes
2 c oats
4-5lbs Granny Smith apples, peeled and cut into chunks
3 T lemon juice
1 t cinnamon

Preheat oven to 375.
In a large bowl, mix flour, brown sugar, salt, and 1/4c sugar.  Using pastry blender (or two knives), cut butter into flour mixture until the texture of coarse meal.  Add oats and use your hands to squeeze the mixture into large moist clumps.  Put bowl in freezer to chill.
Peel and cut apples.  Toss apples with lemon juice, cinnamon, and remaining 3/4c sugar. Put apples in a 2qt baking dish and sprinkle with the topping mixture.
Put baking dish on a cookie sheet and bake until golden and bubbling 60-75min.
Let cool 10 min, then serve hot with vanilla ice cream.

Holly's Funeral Potatoes

1 bag frozen southern style hashbrowns (cubed kind)
2-10 oz. cans cream of chicken soup
1-16 oz. sour cream
2 cups shredded colby jack cheese
1/2 cut/cubed onion (optional)
salt and pepper
2 cups crushed cornflakes
4 tb melted butter

Mix the potatoes, soup, sour cream and 1/2 the cheese all together.  Mix in dashes of salt and pepper then press into 9x12 pyrex.  Sprinkle crushed corn flakes on top, then melt your butter and drizzle over cornflakes.  Cover with foil and bake at 350 for 30 min.  Take foil off and bake for another 5-10 minutes depending on how done the potatoes are.  This means you'll have to taste them...pick a corner ;) and enjoy!

Getting started

Sheena and I are excited to get this group started! This blog may or may not be helpful, but I thought I'd give it a try in case it is! You can bring your recipe with you to the recipe group, or you can just email it to me, and then I will put it up here on the blog for all to see. I'll even try to post a picture of the dish WITH the recipe! I know. I'm an overachiever.

For your viewing pleasure, here is a picture of a cake. And Sheena. (Amber Martin made the cake!)