3 Ingredient Ice Cream

 3 Ingredient Ice Cream – All Natural – Real Dairy – No Machine Needed - The Hillbilly Kitchen.

This ice cream is incredibly easy to make and has a rich creamy indulgent flavor. The topping and flavor possibilities are endless. Add fresh peaches, strawberries, blackberries or extracts of any flavor. Add your favorite Sunday toppings or make a banana split. Use to top cobblers or pie. It works for all your ice cream NEEDS! This is a kid friendly recipe. Kids will love making it as much as they love making it. There is nothing hot to cause a burn and it doesn’t require a long attention span. 2 Timothy 1:7 For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind. Remember to put God first! :) Ingredients for 1 Pint: 7 ounces Sweetened Condensed Milk 1 cup Heavy Whipping Cream 1 ½ teaspoons Real Vanilla - https://www.vanillafeedstomorrow.com/

christmas crack

 Christmas Crack Recipe - Saltine Cracker Toffee Candy (showmetheyummy.com)

• ▢1 sleeve salted saltine crackers about 42 crackers
• ▢1 cup unsalted butter 2 sticks
• ▢1 cup brown sugar packed
• ▢1 (12 oz) package dark chocolate chips can use semi-sweet or milk chocolate
• ▢heath toffee bits
• ▢white chocolate melted

• In a large saucepan, combine butter and brown sugar.
• Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.
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• Pour evenly over crackers.
• Bake in preheated oven for 5 minutes.
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• Remove from oven and sprinkle chocolate chips on top.
• Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers (if the chocolate chips aren't melting, place in warm oven)
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• Top with toffee bits and drizzle with white chocolate.
• Cool completely in fridge (at least 2 hours) or in freezer (at least 1 hour), then break into pieces. 
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• Store in fridge in covered airtight container.

Chocolate Chip Cookies

 The Best Soft Chocolate Chip Cookies Recipe - Pinch of Yum

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (6.75 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Crustless Sweet Potato Casserole Pie

 Recipe:

~ 1 large can sweet potatoes or equivalent peeled & cooked taters ~ 2 pats butter ~ 1 Cup sugar ~ 1/2 Cup cornstarch ~ Dash of cinnamon ~ 1 Cup evaporated milk ~ Splash of vanilla ~ 3 egg yolks-add last * Mix in heated pan & pour into greased 9 inch pie pan Topping: 1/2 Cup plain flour 1/2 Cup brown sugar 1/2 Cup butter 1/2 Cup pecans Mix topping till crumbly & place on pie Bake at 350 degrees for approximately 50 minutes Enjoy! 🧡 Thank you to Janet's Appalachian Kitchen for recipe inspiration! 🧡

From

Appalachia's Homestead with Patara

Appalachia's Homestead with Patara

(22) 🧡 Crustless Sweet Potato Casserole Pie 🧡 - YouTube

Mug Cake (For Juliette Gordon Low Birthday)

 https://www.kenarry.com/1-2-3-cake/?fbclid=IwAR1ceJkFSvW2qW-T77QrbdRAExJJNKQsFzih8joWpUmLAo4Nc79ipS3_nKU

1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP

Need to satisfy your sweet tooth? Try 1-2-3 Mug Cake, a single-serving warm dessert, you just microwave in a cup for a minute. It’s delicious and quick! 

Prep Time2 mins

Cook Time1 min

Total Time3 mins

Course: Dessert

Cuisine: American

Keyword: cake, mug cakes

 

Servings: 20

 

Calories: 175kcal

 

Author: Carrie Ypma

INGREDIENTS

• 1 box of cake mix any flavor
• 1 box of angel food cake mix
• Water
• Whipped cream optional
• Sprinkles optional

INSTRUCTIONS

• Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
• Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
• Add 2 tablespoons of water.
• Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
• Cook for 1 minute in the microwave.
• Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
• Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

NOTES

Based on Aunt Betty’s 1-2-3 Cake by The Hidden Pantry

NUTRITION

Serving: 3TBS | Calories: 175kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 92mg | Fiber: 1g | Sugar: 22g | Calcium: 67mg | Iron: 1mg

Tik Tok Better Than Cherry Cheesecake

LAYER... 

1 layer of chessman cookies

2 cans of cherry pie filling

8 oz of whipped cream cheese

1 package of vanilla cake mix

1.5 sticks of butter sliced thin and layered out

Bake at 350 for 40-45 minutes

Really layer these do not mix!

TOFFEE

 https://www.allrecipes.com/recipe/73412/best-toffee-ever-super-easy/

• 2 cups butter 
• 2 cups white sugar
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

Instructions Checklist

• Step 1

  In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

• Step 2

  While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

• Step 3

  As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

• Step 4

  Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Easy Pie

SkylycatToday at 10:59 AM

one graham cracker crust, 2 yogurts, one container of cool whip, fresh fruit-optional, mix cool whip and yogurt together, throw on the crust and put in the fridge for 3-4 hours\

Ice Cream!

2 cups heavy whipping cream, beat til stiff peaks. fold in one can of sweetened condensed milk and whatever flavoring you want. vanilla extract would work, i had cheesecake oil and used that

Skylycat

then just freeze for 2-3 hours

https://www.lorannoils.com/1-dram-size (cheesecake, peach, pear)

Copycat Hostess Cupcakes

Homemade Hostess Chocolate Cupcakes

https://thefoodcharlatan.com/hostess-chocolate-cupcakes/

Yields 21 cupcakes    

Don't even try to tell me you didn't love those Hostess Chocolate Cupcakes when you were a kid, you know the kind with the loopy white frosting on top? It was a serious contender in the lunch trade. This is a homemade version that is SO much better!

Ingredients

For the cupcakes

•  1 cup butter (2 sticks)
•  1 cup water
•  1/2 cup cocoa
•  1 cup brown sugar
•  2 teaspoons vanilla extract
•  2 cups flour
•  1 cup granulated sugar
•  1/2 teaspoon salt
•  1 teaspoon baking soda
•  1/2 cup sour cream
•  2 large eggs

For the marshmallow filling

•  1 and 1/2 cups heavy cream
•  1 (7 ounce jar) marshmallow creme

For the chocolate glaze

•  1/2 cup (1 stick) butter
•  1/2 cup unsweetened cocoa, preferably Special Dark Cocoa
•  6 tablespoons sour cream
•  1 teaspoon vanilla extract
•  1/4 cup milk
•  3 and 1/2 cups powdered sugar

For the white royal icing

•  1 egg white
•  about 2 cups powdered sugar

Instructions

1. Preheat your oven to 350 degrees F. Fill 2 muffin tins with 21 paper cupcake liners.
2. In a medium or large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa. Bring to a boil over medium high heat. Once it boils, take it off the heat.
3. Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla.
4. Meanwhile in a medium bowl combine 2 cups flour, 1 cup granulated sugar, salt, and baking soda.
5. Add the dry ingredients to the saucepan. (Then wipe out the bowl and put it back in your cupboard.)
6. Stir well, then add 1/2 cup sour cream and eggs. Blend well until all the lumps are gone.
7. Pour the batter into the prepared cupcake liners. Use about 1/4 cup batter for each cupcake.
8. Bake at 350 for about 17-20 minutes, until a toothpick comes out of the center with no wet batter on it. Don't over bake!
9. Remove the cupcakes to a wire rack and let cool completely.
10. Meanwhile, make the marshmallow filling. In a large bowl or stand mixer, beat the cream on high for about 3 minutes, until stiff peaks form. Add the marshmallow cream and continue beating until smooth. Store in the fridge until you are ready to fill the cupcakes.
11. When the cupcakes have cooled, use a sharp knife to cut out the center. See photos. To make more room for the filling, I used my knife to dig out even more than the little cone shape that I cut out. I also cut off the bottom of the cone. (see photos) Just make sure there is plenty of space in there, while making sure the bottom stays intact.
12. Use a pastry bag and frosting tip to fill each cupcake. Or you could put the filling in a ziplock and snip the corner, that's easy!
13. Put the top back on each cupcake. If your glaze is not ready to go, chill the filled cupcakes while you make it.
14. Make the chocolate glaze. Clean out the saucepan you used for the batter and add 1 stick of butter and 1/2 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat.
15. Add 6 tablespoons sour cream, 1 teaspoon vanilla extract, and 1/4 cup milk.
16. Use a whisk to stir in the powdered sugar. If your cupcakes are not cooled and filled when you finish the glaze, stir it every now and then to break up the hardened shell on top. Add a little more milk if necessary.
17. Carefully dip the top of each cupcake in the glaze. Once the frosting has set, (several minutes) dip each cupcake again. (Double dipping is optional, but why wouldn't you?)
18. Let the frosting set completely. I stuck mine in the freezer for 20 minutes.
19. In a large bowl or stand mixer, beat the egg white until frothy. Slowly beat in about 2 cups of powdered sugar. Put a small amount in a ziplock bag, snip the end, and try to make a loop on a plate. If it bleeds together, add more powdered sugar. If it's already too thick, add 1/2 teaspoon milk. Keep adjusting until the icing comes out smooth but firm, and doesn't bleed after it sets.
20. Top each cupcake with a loop de loop. Let set completely. 
21. Store finished cupcakes sealed on the counter for up to 24 hours, then stick them in the fridge!