EXTENDED-- THIS WEEK IS LAST WEEK POST WILL CLOSE FRIDAY COOKBOOK FOR LIW SHOWER

We will be putting together a cookbook filled with everyone's recipes. You can only submit once-- so pick your favorite. If we get a duplicate I will contact you so you can resubmit. Have fun with naming the recipe!!!!!!! FM me with any questions..... lets hear them girls!!!!!!!!


I know some of you may have responded to COLCAS' post and if you did you can just copy and paste your recipe here also!!!!! thanks!!!!


xoxo
Lizzie

Black tie cupcakes

1-8oz. cream cheese
1 egg
1/3 c. sugar
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 t. soda
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla


Mix softened cream cheese, egg and sugar. Stir in 6 oz.
choc. chips. Set aside. Sift together flour, sugar, cocoa,
soda. Add the water, oil, vinegar, and vanilla. Mix well.
Fill muffin cups half full with choc. batter. Top each with
a heaping teaspoon of cream cheese mixture. Sprinkle with
sugar and nuts if desired. Bake at 350 for 30-35 min.
Makes about 1 dozen.

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Posted by FutureJOC

Should we respond to the post or FM you (which would be easier for you)?

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you can respond!!!!!

xo

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Posted by kedra5

LET'S MAKE THIS FUN GIRLS!!!! MAKE UP A FUN NAME FOR YOUR RECIPE BUT ALSO LIST WHAT IT REALLY IS OF COURSE!

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thanks for the excitement!!!!

xo

Here's a dessert....

Chocolate Brownie Trifle

Ingredients
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions
1.Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

EDIT: here is a pic of when I made it for Thanksgiving last year (it's soooooo good!!)

fun! I'll have to think and get back to you!

EAT YOUR HEART OUT PINEAPPLE BREAD PUDDING
1 CUP BUTTER SOFT
2 CUPS OF SUGAR
8 EGGS
2 LARGE CANS OF CRUSHED PINEAPPLE (VERY WELL DRAINED)
1 LOAF JUMBO WHITE BREAD

1. BEAT BUTTER AND SUGAR UNTIL FLUFFY
2. ADD EGGS ONE AT A TIME AND BEAT AGAIN
UNTIL FLUFFY AFTER EACH EGG.

4. TAKE EACH SLICE OF BREAD, BREAK IT APART AND PUT INTO MIXTURE.

5.AFTER ALL BREAD IS IN. FOLD TOGETHER. PUT INTO 4 OR 5 QT CASSEROLE DISH, BAKE FIRST DAY AT 350 FOR 1/2 HOUR.

6. PUT IN REFRIG OVERNIGHT. TAKE OUT 1 HOUR BEFORE SERVING. BAKE FOR ANOTHER 1/2 HOUR UNTIL HOT AND TOP IS GOLDEN BROWN.


THIS IS THE MOST AMAZING RECIPE TO HAVE WITH A HOLIDAY HAM!!!!!! OMG I NEED IT NOW!!!!!!!

Take the chills away Chili

1 large can of tomato sauce
2 cans of petite diced tomatoes
1 can of dark kidney beans
1 can of light kidney bean
2-3 lbs of ground turkey meat or ground beef
4 cloves of Garlic
1 package of taco seasoning
one large onion
one green pepper
one red pepper
4 jalapeno peppers (optional to taste)
1tbsp chili powder
1tbsp Parsley
1tbsp Oregano
1tbsp Basil
salt and pepper to taste

in a large pot brown ground beef or turkey meat over medium heat in taco seasoning with chopped onion and minced garlic

Drain excess oil

Add in chopped peppers, keep jalapeno seeds for more heat. Stir for 5 min.

Add in the rest of ingredients, lower heat and simmer for 30-45 minutes.

Serve with cheddar cheese and sour cream on top.

TIP: It's better the second day so if you are making this for a party make it a day or two earlier and store in the fridge. You can serve it right out of a slow cooker at parties!!! YUM!!! You can also put a bowl of chopped jalapeno pepper next to the chili for those who like it even hotter!!!

Add in

Scallion Bean Dip

1 can of Pinto Beans
1 TB lemnon Juice
One scallion diced
Salt & Peper

Blend in food processor and serve with pita bread.

Rainbow Cookies

4 eggs, separated
1 (12.5 ounce) can almond filling
1 cup sugar
2 sticks unsalted butter, softened
1 teaspoon almond extract
2 cups flour
Red, yellow, and green food coloring (either liquid or gel food coloring), as desired
2 tablespoons seedless raspberry jam
2 tablespoons apricot preserves
1 cup semisweet chocolate chips
2 tablespoons unsalted butter

1. Preheat oven to 350 degrees. Grease 3 (8-inch) square baking pans.
2. Beat egg whites until stiff; set aside.
3. In another bowl, beat almond filling, egg yolks, sugar and 2 sticks of butter until well blended. Mix in almond extract. Stir in flour. Fold in egg whites. Divide batter into three bowls. Add red food coloring to one of the bowls and blend until thoroughly mixed (add coloring slowly until you reach the desired color). Do the same thing with the yellow food coloring, and then the green. Spread the batter into the three greased pans. Bake in the oven for 12 to 15 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
4. Invert the green layer onto a tray. Spread the raspberry jam on top of the green layer. Invert the yellow layer on top and spread the apricot preserves on top. Top with the red layer. Melt the chocolate chips and the 2 tablespoons butter together in a microwave. Spread on top of the cake. Allow the chocolate the set.
5. Carefully cut the cake into 1 ¼ inch squares. To make clean cuts: Heat the knife under hot water. Wipe the knife clean after each cut. Makes about 49 cookies.

I'll Pasta your Fagiole

(...Pasta Fagiole!)

Ingredients:
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 cup uncooked ditalini pasta
1 (15 ounce) can cannellini beans, with liquid

Directions:
1.In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
2.Add pasta and cook 10 minutes, until pasta is tender.
3.Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Enjoy!

Oooohhhh my goodness Oatmeal Peanut Butter Chocolate Chip Cookies

Original Recipe Yield 3 dozen
Ingredients
3/4 cup butter
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
1/3 cup peanut butter
1/4 cup water
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 cups rolled oats
1 cup semisweet chocolate chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
3.Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Sexy Salsa Chicken

* 4 skinless, boneless chicken breast halves
* 4 teaspoons taco seasoning mix
* 1 cup salsa
* 1 cup shredded Cheddar cheese
* 2 tablespoons sour cream (optional)



1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Easy Breezy Chocolate Moose

16 oz of Cool Whip (you can pick fat free to keep this low cal - also needs to be thawed, not frozen)
6 packages of hot chocolate (usually you can buy 1 box and that has enough packages)
1/4-1/2 cup of boiled water
1 teaspoon of vanilla

1 - Pour packages of hot chocolate mix into a large bowl
2 - Poor boiled water into bowl with hot chocolate mix and wisk together
3- Wisk together until there are no lumps then add in vanilla - stir together
4- Slowly fold in Cool Whip
5 - Garnish with kisses or fruit - put in fridge for a half hour and then serve

Kick A s s Buffalo Chicken Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables or crackers

Directions:
1. Heat the oven to 350 degrees F.
2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving.

Serve with the vegetables and crackers for dipping.









So easy but SO good.. omg I want some now