Posts Tagged ‘food’

Lemon Marshmallow Eggs

April 10, 2009

Lemon Marshmellow Eggs

Lemon Marshmellow Eggs

 

 

Lemon Marshmallow Eggs

Adapted From Homemade Gourmet

 

 Ingredients

2    Homemade Gourmet® Cool Lemonade Cheesecake Mixes  

1  cup  graham cracker crumbs 

1    stick butter, softened 

1  7-ounce  jar marshmallow cream 

  12 ounces  vanilla almond bark 

 

 Directions

1. In a mixing bowl, combine first 4 ingredients and, using a stand mixer, beat until well blended. Place bowl in refrigerator and chill until dough is formable – about 15 minutes.

 

2. Form dough into small egg shapes, return to refrigerator and chill for 30 minutes.

 

3. While eggs chill, melt white chocolate almond bark in microwave according to package instructions; allow to cool to touch.

 

4. Dip chilled eggs into chocolate to coat. Place on wax paper and immediately top with decorative sprinkles or other decorative items. Allow to dry completely. Keep refrigerated until ready to serve.

 

TIP: Eggs can be placed into mini cupcake wrappers to give individually or create a box of homemade chocolate eggs to give as a gift to that special someone!

 

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Carrot Cake/White Chocolate Icing

April 10, 2009

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet

 

 

 

 Ingredients

1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  

 

 Directions

1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.

A Holiday memory from season’s past

December 2, 2008

Hot Cranberry Apple cider, steaming wassail and cold eggnog! A Holiday memory from season’s past.

My family’s favorite Recipes of these traditional holiday drinks.

Cranberry Apple Cider (Adapted from Homemade Gourmet)
Ingredients
1 Homemade Gourmet® Spiced Cider Mix
2 quarts cranberry apple juice
Directions
1. Put cider mix and apple juice in a large pot over medium high heat.
2. Simmer 30 minutes and serve Hot

Wassail (Family Favorite) 🙂
Ingredients
1 gallon apple cider
2 quarts orange/pineapple juice
1 cup lemon juice
24 whole cloves
1 cup granulated sugar
4 cinnamon stick
Directions
Combine all ingredients in a large saucepan, over medium heat, and
simmer 10 minutes.
Strain the spices and serve hot.
Add a peppermint to make even more special

Eggnog (Family Favorite) 🙂
Ingredient List:
4 eggs
¼ cup Sugar
2 oz rum
1 Tbsp nutmeg
1 cup heavy cream
1 cups milk
1 cup vanilla ice cream
Directions
Beat the whites of 4 eggs until soft peaks form.
Beat the yolks of 4 eggs until thick.
Gradually beat in sugar with the egg yolks.
Add the light rum and nutmeg. Beat until mixed.
Stir in heavy cream, milk and ice cream
Add the egg white mixture to the rum mixture and fold together until blended.
Chill the nog until ready to serve. Stir before serving.

Tomato Spice Cake

December 1, 2008

Try this very moist cake with a special variation to a tradtional spice cake

Tomato Spice Cake

Recipe Yields: 12
Recipe Serving Size: 8 ounces
Servings Per Recipe: 12 servings

Ingredients
1 Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix
1-1/4 cup vegetable oil
4 eggs
8 oz Tomato Soup
1 8-ounce can crushed pineapple, undrained
1 8- ounce package cream cheese, softened
1 stick butter or margarine, softened

Directions
1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.
2. In a large mixing bowl, combine oil, eggs, soup ,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.