Cake-Batter-DipCategoriesRecipes
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Cheesecake Cake Batter Dip

Prep Time10 mins

Total Time10 mins

Servings: 6 servings

Ingredients

  • 8 oz package of cream cheese room temperature
  • 1/2 cup sour cream
  • 1/2 cup white cake mix
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup sprinkles
  • Graham Crackers for dipping

Instructions

  • Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
  • Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
  • Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy!
cake-mix-donuts-CategoriesRecipes
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Cake Mix Donuts

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME25 mins

Ingredients  

  • 1 (16.25 oz) box cake mix
  • 2 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup milk

GLAZE:

  • 1 Tbsp unsalted butter melted
  • 1 1/2 cups powdered sugar
  • 3 Tbsp milk

TOPPING:

  • rainbow sprinkles optional

Instructions 

  • Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside.
  • Whisk together dry cake mix, egg, vegetable oil, and water until combined.
  • Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full.
  • Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack.

FOR THE GLAZE:

  • In a medium sized bowl, whisk together butter, powdered sugar, and milk until just combined.
  • Dip the cooled donut about 1/2 way into the glaze then lift and turn sideways to let extra run off. Place back on wire cooling rack.
  • Repeat with remaining donuts.
  • Top with optional sprinkles and enjoy!
goulashCategoriesRecipes
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Easy Goulash Recipe

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Ingredients

  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 1 green bell pepper, diced
  • 2 lbs. ground beef, lean
  • 3 tsp garlic, minced
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans petite diced tomatoes
  • 3 cups beef broth
  • 3 tbsp Worcestershire Sauce
  • 2 tsp seasoned salt
  • 2 tbsp Italian Seasoning
  • 3 bay leaves
  • 2 cups macaroni noodles, uncooked
  • 1 cup cheddar cheese, shredded

Instructions

  • Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
  • Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
  • Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!
roasted potatos and sausageCategoriesRecipes
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Roasted Sausage and Potatoes

yield: 8

prep time: 10 MINUTES 

cook time: 40 MINUTES 

total time: 50 MINUTES

Ingredients

  • ¾ cup white wine, dry
  • 12 links of Sweet Italian Sausage poked with a fork
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp thyme
  • 6 cloves minced garlic
  • 1 ½ pounds baby potatoes, halved
  • 1 onion sliced
  • 2 sliced red peppers
  • 1 tbsp Olive Oil

Instructions

FIRST STEP:

Preheat the oven to 425*

Place all ingredients, minus the sausage, into a large zip lock bag

FIRST STEP:

Seal the bag and shake so that all items are coated evenly

Dump the vegetables into a large roasting pan

SECOND STEP:

Spread evenly across the bottom of the pan

Place the sausage into the bag and shake to coat the links with the seasoned oil

THIRD STEP:

Place the coated sausages on top of the seasoned vegetables and place in preheated oven

Roast for 30 minutes

FOURTH STEP:

Remove pan from oven, gently stir the meat and the vegetables, add in the wine and return the pan to the oven

Roast for an additional 15 minutes

Oreo-Milkshake-CategoriesRecipes
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Oreo Milkshake

SERVINGS 4 MILKSHAKES

Ingredients

  • ▢6 cups vanilla ice cream
  • ▢1/4 cup milk , or a little more if needed
  • ▢1/3 cup chocolate sauce
  • ▢12 oreos
  • ▢whipped cream , optional, for topping

Instructions 

  • Combine ice cream, milk, chocolate sauce, and Oreos in a blender and blend until combined.
  • Top with whipped cream, and a oreo and a little chocolate sauce.

Other Variations:

  • Healthy (or healthier) Oreo shake: Substitute skim milk and use 6 Oreos instead of 12.
  • Caramel Oreo milkshake: Add a drizzle of caramel syrup to ingredients in blender.
  • Banana Oreo shake: Use a frozen banana and blend with all other ingredients.
  • Double chocolate Oreo shake: substitute chocolate ice cream for vanilla.
  • Vegan Oreo shake: Substitute almond milk and vegan vanilla ice cream. Omit whipping cream.
edible cookie doughCategoriesRecipes
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Edible Cookie Dough

INGREDIENTS

  • 1¾ cups all-purpose flour
  • ¼ teaspoon of salt
  • 1 cup (16 tablespoons) salted sweet cream butter, softened
  • ¾ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 2 tablespoon heavy cream
  • 1½ cups mini semi-sweet chocolate chips

Directions

STEP ONE: In order to kill any possible strains of e. coli that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.

PRO TIP: If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.

STEP TWO: Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.

STEP THREE: Using a stand mixer, or a large mixing bowl and a hand mixer, on medium-high speed. Cream together the butter, brown sugar, white sugar, and vanilla extract. Mix this mixture until it is fluffy.

STEP FOUR: Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.

STEP FIVE: Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and white streaks of flour are no longer visible.

STEP SIX: Using a large wooden spoon, mix in the regular and mini chocolate chips until they are evenly distributed.

STEP SEVEN: Cover the cookie dough and chill in the refrigerator for 30 minutes.

HOW TO SERVE

The obvious way to eat this fun and tasty treat is right from the bowl, but you could use a little bit of cookie dough as a topping for other treats. Add pieces of your own edible cookie dough to a bowl of ice cream along with a drizzle of hot fudge and whipped cream.

STORAGE

IN THE FRIDGE: Keep the unused cookie dough covered in plastic wrap or in an airtight container and stored in the refrigerator. It will last for 2 to 3 days.

IN THE FREEZER: You can also place the edible chocolate chip cookie dough in the freezer, covered for 2 to 3 months.

Short-rib-stewCategoriesRecipes
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Slow-Cooker Short Rib Stew

YIELDS:4

PREP TIME:30 MINS

TOTAL TIME:8 HOURS 30 MINS

INGREDIENTS

4 1/2 lb. ribs (about 3 large short ribs)

kosher salt

1/2 c. all-purpose flour

2 tbsp. butter

1 onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp. freshly chopped thyme

3 carrots, chopped

3 celery stalks, chopped

2 c. chopped potatoes (Yukon Gold or new potatoes)

1 tsp. Worcestershire sauce

3 tbsp. tomato paste

2 c. beef broth

2 c. red wine

1 28-oz. can crushed tomatoes

2 c. wild rice

DIRECTIONS

  1. In a large mixing bowl, pat short ribs dry with a paper towel.
  2. Salt generously and dredge in flour until evenly coated.
  3. In a large Dutch oven over medium-high heat, melt butter.
  4. Dust off excess flour and sear meat on all sides until golden brown with a crust, about 10 minutes.
  5. Remove meat and add to slow cooker. Stir in all remaining ingredients except rice; season with salt and cook on low, 8 hours.
  6. Meat should be tender and fall off the bone. Skim off top layer of fat and remove bay leaves.
  7. Meanwhile, cook wild rice according to package directions. Serve stew over wild rice.
ham and potato casseroleCategoriesRecipes
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Ham and Potato Casserole

PREP TIME 15 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 15 minutes

Ingredients

  • 2 tbsp Onion, very tiny mince (about 1/4 of small onion) (Optional)
  • 6 tbsp Salted Butter
  • 6 tbsp All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 2 1/2 Cups 2% Milk, (whole milk ok)
  • 1 1/2 Cups Cheddar Cheese (white), grate yourself (see note 1)
  • 1/2 cupe cheddar cheese (yellow), grate yourself (see note 1)
  • 3 Cups Russet Potatoes, peeled, diced and boiled to al dente cut to 1/2″dice
  • 1 pound Ham, diced 1/2 “dice
  • 2 Tablespoons Fresh Parsley, minced finely

Instructions

  1. Preheat oven to 350º
  2. Peel and dice potatoes and place in a stock pot of cold water.
  3. Simmer on high until the water starts to boil, then reduce heat to medium.
  4. Boil potatoes until they are cooked thru, but still somewhat firm (al dente) About 5 minutes. The potatoes will continue to cook when in the oven after mixing all ingredients. If you cook them to doneness now, they will become a soft mushy mess after baking.
  5. Once Potatoes are cooked to al dente, drain water and put back into the stockpot until later.
  6. Dice ham into the same size you cut your potatoes. Once diced, place on top of potatoes in stockpot until ready for sauce.
  7. In small sauce pan on medium heat, melt butter,
  8. Once butter is melted, add minced onions and cook until translucent and soft. (About 5 minutes.) Resist turning up the heat to cook more quickly, you want the onions to remain unbrowned.
  9. Once the onions are translucent, add the flour to the sauce pan and cook for 3-5 mins. Stir with a whisk constantly. This step is crucial to get the earthy taste of flour to come through and not be pasty tasting when finished.
  10. Once flour is cooked, slowly add milk to flour mixture, whisking rapidly. It is better to incorporate small amounts of the milk while whisking to avoid lumps. If you pour all the milk in at once your sauce may be lumpy.
  11. Once all the milk is added continue to stir until sauce begins to thicken (8-10 minutes.)
  12. When the sauce can coat the back of a spoon without running it is ready. (Imagine a slightly thicker pancake batter.)
  13. Once sauce reaches the spoon test thickness, add in salt, pepper and 1 1/2 cup white cheddar cheese. Once cheese is melted completely, remove from heat.
  14. Pour Cheese mixture over potatoes and ham mixture and stir to distribute all evenly.
  15. Place combined mixture in baking dish. (9X13 works well, but any will do.)
  16. Sprinkle yellow cheddar cheese over the top.
  17. Bake, uncovered at 350º on the middle rack in the oven for about 30 minutes, or until the cheese is melted and the sides are bubbly.
  18. Once done, let rest for 15 mins then sprinkle fresh parsley on top and serve.
  19. This will make 8 full sized portions or 10-14 portions for a light luncheon with a salad.
cherry breadCategoriesRecipes
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Cherry Bread

PREP TIME 15 minutes

COOK TIME 50 minutes

TOTAL TIME 1 hour 5 minutes

SERVINGS 16 Thin Slices

  • To help the cherries remain suspended throughout the batter, rather than sinking to the bottom, toss the cherries in flour before adding them to the mixture. This will help make sure you have a nice distribution of cherries throughout your loaf of bread. 

BREAD

¾ cup granulated sugar

1 tsp almond extract

1 tsp vanilla extract

½ cup vegetable oil

½ cup milk

¼ cup maraschino cherry juice

2 large eggs

½ cup sour cream

2 cups all-purpose flour

½ tsp salt

1½ tsp baking powder

  • GLAZE
  • 1 cup powdered sugar
  • 2-3 tbsps heavy whipping cream or milk
  • ½ tsp almond extract
  • 1-2 drops cherry extract or 1 tablespoon maraschino juice

FIRST STEP: Preheat the oven to 350°F. 

SECOND STEP: In a large mixing bowl, combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk to combine well.

THIRD STEP: In a separate bowl, sift together flour, salt, and baking powder.

FOURTH STEP: Drain maraschino cherries from the rest of the juice (you’ve already used ¼ cup of the juice in the bread batter) and coarsely chop the cherries into halves and/or quarters.

FIFTH STEP: Sprinkle 1-2 tablespoons of the flour mixture over the cherries and toss to combine.

SIXTH STEP: Stir the remaining flour mixture into the milk/eggs mixture. Stir just until wet and dry ingredients are combined – lumps and streaks of flour in the batter are fine.

SEVENTH STEP: Gently fold the cherries into the batter to distribute evenly, but do not overmix.

EIGHTH STEP: Pour batter into a greased or parchment-lined 9×5 loaf pan.

NINTH STEP: Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cover bread with  aluminum foil after 45 minutes to prevent it from over-browning on top.

TENTH STEP: Remove from the oven and cool. (You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan

ELEVENTH STEP: Whisk together the ingredients for the glaze.  Drizzle the glaze over the bread.  The glaze will set, dry to the touch after about 30 minutes.

No-Bake-Woolworth-Icebox-CheesecakeCategoriesRecipes
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Woolworth Cheesecake

yield: 8 

prep time: 10 MINUTES 

additional time: 2 HOURS 

total time: 2 HOURS 10 MINUTES

Ingredients

  • 1 -3 ounce box of instant lemon jello mix
  • 1 cup boiling water
  • 3 cups of crushed graham crackers
  • 1 stick butter, unsalted and melted
  • 8 ounces of cream cheese, softened
  • 5 tbsp lemon juice
  • 1 cup granulated sugar
  • 1 can evaporated milk, or 1 ½ cups of heavy whipping cream

Instructions

FIRST STEP:

Combine the jello powder mix with 1 cup of boiling water, stir until dissolved

Chill in the refrigerator until it is slightly thickened.

SECOND STEP:

Mix ¾ of the crushed graham crackers with the melted butter

Press into the bottom of a 9 x 13 baking dish

THIRD STEP:

Save the remaining crumbs for using as a garnish

Beat the heavy whipping cream or evaporated milk until it is light and fluffy

FOURTH STEP:

In another bowl, beat the cream cheese with the sugar and the lemon juice until it is completely smooth

Add the thickened jello and slowly mix in with the whipped evaporated milk.

FIFTH STEP:

Spread the filling over the prepared crust and sprinkle remaining crumbs over the top

Chill for two hours before serving.

Enjoy!