Blueberry Coffee Cake

Cook time: 35 Min Prep time: 15 Min

Ingredients:

1 egg, beaten

1/2 c sugar

1 1/4 c flour

2 tsp baking powder

3/4 tsp salt

1/2 c milk

3 Tbsp butter, melted

1 c blueberries, fresh

topping:

1 Tbsp butter, melted

2 Tbsp sugar

Directions:

  1. In a mixing bowl beat egg and sugar until thick.
  2. In a separate bowl combine flour, baking powder and salt.
  3. Alternately add flour and milk to egg mixture. Beat after each addition until blended.
  4. Stir in melted butter.
  5. Fold in blueberries.
  6. Pour batter into a greased and floured 8 inch square baking pan. Sprinkle with 2 tablespoons of sugar.
  7. Cover and refrigerate overnight.
  8. Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched. Brush top with remaining butter. Cool before cutting.
  9. *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.

Last Step: Don’t forget to share!

BANANA CREAM CHEESECAKE

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy & full of the most amazing banana flavor!

This cheesecake recipe is my new favorite and might just stay that way forever. It combines two of my favorite things – banana flavor and cheesecake. It’s no secret that the hubs and I have a love of banana flavored dessert. And ever since I was a kid, I have loved cheesecake. So when I first discovered the banana cream cheesecake at The Cheesecake Factory, I knew I was in heaven. The only regret I have in regards to this cheesecake is that it has taken me so long to create it at home!

So let’s not waste any more time. You need to make this ASAP so to get started, we’ve got the crust. I like to use vanilla wafers in a lot of my crusts, rather than graham cracker crumbs, but it’d be an easy swap to use graham crackers too. I personally like that vanilla wafers are a little sweeter and have more flavor. It really compliments this particular cheesecake too.

For the cheesecake filling, we’ve got banana flavor from both fresh bananas and banana extract. I played around with just fresh bananas and just banana extract, but you really need both to get that smooth banana flavor that I love in the banana cream cheesecake. The fresh bananas give it that real banana flavor and the banana extract enhances the flavor and makes it even better!

To Make this Recipe You’Il Need the following ingredients:

Ingredients:

20 nilla wafers

¼ cup butter, melted

24 oz cream cheese, softened

2/3 cup sugar

2 Tbsp cornstarch

3 eggs

¾ cup mashed bananas (about 2)

½ cup whipping cream

2 tsp vanilla extract

How to make it :

Preheat oven to 350°F.

Place wafers in a blender or in a food process. Blend until finely crushed.

Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.

In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended.
Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.

Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200°F continue baking 75 minutes

Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.

Allow cheesecake to stand at room temperature 15 minutes before serving.

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Mexican Dip

INGREDIENTS:
2 8oz cream cheese boxes
2 big spoonfuls sour cream.
2 pkgs of taco seasoning
shredded lettuce
chopped black olives
chopped green pepper
chopped tomatoes
4 cups shredded Mexican Cheese

DIRECTIONS:
Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!

Red Lobster Crab Stuffed Mushrooms

Ingredients

Servings:

6-8

1 lb fresh mushrooms

1/4 cup celery, finely chopped

2 tablespoons onions, finely chopped

2 tablespoons red bell peppers, finely chopped

1/2 lb crabmeat

2 cups oyster crackers, crushed

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon salt

1 egg

1/2 cup water

6 slices white cheddar cheese

Directions

Preheat oven to 400deg F.

Wash mushrooms and remove stems.

Set caps aside, and chop half of the stems.

Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.

Transfer to a plate and cool in refrigerator.

Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in a sprayed or buttered baking pan stem side up.

Spoon 1 tsp stuffing into each mushroom cap.

Cover with a piece of sliced cheese.

Bake for 12-15 minutes until cheese is lightly brown.

Amish Chicken

Ingredients:

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions:

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup

The Cabbage Soup Diet is a rapid weight loss diet. Its proponents claim that seven days on the diet can lead to weight loss of up to 10 pounds (4.5 kg).

The diet works exactly as its name implies — for one week, you eat almost nothing but homemade cabbage soup. Each day, you can also have 1–2 other foods, such as skim milk, fruit or vegetables.

The diet is intended to last no longer than seven days for the purpose of slimming down or jump-starting a longer-term diet plan.

The Cabbage Soup Diet is also known by other names, such as the Sacred Heart Hospital Diet or the Mayo Clinic Diet, supposedly because it was developed in a hospital for quick weight loss before surgery for heart patients.

But the implicated hospitals have denied these claims.

No one knows exactly where this unique diet originated from, though it first gained popularity during the 1980s and has stuck around ever since.

Cabbage Fat-Burning Soup Recipe

Ingredients
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Homemade cabbage soup forms the basis of this diet.

In order to start, you need to prepare large batches of soup to eat for the entire week.

Keep in mind that specific ingredients for the soup may vary.

BOTTOM LINE: The Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

Mom’s Old Fashioned Rice Pudding

Mom’s Old Fashioned Rice Pudding

Ingredients:

2/3cups Minute rice
2 3/4cups milk
1/3cups sugar
1tablespoon butter, melted
1/2cup raisins
1/2teaspoon salt
1/2teaspoon vanilla
1/4teaspoon nutmeg
1teaspoon cinnamon

Directions:

Preheat oven to 350°F. Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Old-Fashioned Chocolate Fudge

Ingredients
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract


Directions

Grease an 8×8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.
Recipe Source : allrecipes

Hawaiian Baked Ham and Swiss Sandwiches

These hot ham and cheese sliders are super easy to make – all you need to do is layer some dinner rolls with ham, cheddar or swiss cheese, and top them with a grainy mustard – Worcestershire glaze. Bake until they’re hot and the cheese is gooey melted and you’ve got the perfect bite!

You can use any type of ham (I usually choose black forest) or slice leftover baked ham and any type of dinner rolls. King Hawaiian are my favorite rolls for this recipe, they’re soft and sweet and make the best Hawaiian ham and cheese sliders.

Ham and swiss is a classic pairing but I’ve used so many different cheeses in this slider recipe, all with great success! White cheddar, provolone, and mozzarella are all delicious!

The topping adds a ton of flavor and you can easily modify it to your likes! Make these ham and cheese sliders with garlic powder or Italian seasoning. You can make it without poppy seeds or dijon mustard if you prefer and add a pinch of horse radish or even brown sugar.

How to make it:

WHAT YOU NEED:
1/2 cup (1 stick) butter, melted
1 tablespoon honey mustard
1 tablespoon minced dried onion
2 teaspoons Worcestershire sauce
15 King’s Hawaiian rolls
1 pound thinly sliced ham
About 10 slices Havarti cheese

HOW TO MAKE THIS :

  1. If you are preparing this to eat right now, preheat your oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
  2. In a medium bowl, whisk together the butter, mustard, onion and Worcestershire sauce.
  3. Slice the rolls in half. The easiest way to do this is if you open the package and slice the entire chunk of rolls in half while they are still stuck together. Pull apart the bottoms of the rolls and place them in the prepared dish. Fold up pieces of ham to fit the rolls and place them on the bottom halves of the rolls. Layer a piece of cheese next, then more ham, then more cheese. Place the tops of the rolls onto the sliders. Drizzle a teaspoon of the buttery mixture over the top of each roll. If you have some of this mixture left over, you can make a few more sliders. Otherwise, drizzle the rest of the mixture over the tops of the sliders.
  4. If baking now, place in the oven and bake for about 20 minutes- until the sliders are warmed, the cheese is melted and the tops of the rolls are lightly browned. If baking tomorrow, cover the pan with a sheet of greased foil and refrigerate. The next day, bake for 20 minutes with the foil on, then remove the foil and bake for an additional 10 to 15 minutes. Serve immediately!

Hamburger Soup

Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and potatoes. It’s great made ahead of time, budget friendly, reheats well and freezes perfectly. We serve this easy Hamburger Soup with a fresh green salad and some crusty bread for the perfect meal!

This hearty hamburger soup is loaded with potatoes and vegetables, all in a savory broth. The perfect easy dinner option that the whole family will love!

Got ground beef? Then you must try this hamburger soup. It’s quick and easy to make and just loaded with flavor – it’s a great way to get your kids to eat their veggies too! Get full recipe below

Ingredients:

(8 oz) extra lean ground beef
(8 oz) uncooked ground turkey breast
1 cup finely chopped onions
2 carrots, coarse shredded
2 celery ribs, sliced
2 garlic cloves, minced
6 cups reduced sodium beef broth
2 (14-1/2 oz) cans diced tomatoes, undrained
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 cups chopped potatoes
Fresh Sage, optional

Directions:

  1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender.
  2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat.
  3. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish
    with fresh sage.

Yield: 12 Servings
Serving Size: 1 Cup per serving

WW SP = 2
Nutritional Information:
Calories: 103, Total Fat 2g, Saturated Fat 1g, Cholesterol 19mg, Carbohydrates 10g, Fiber 1g, Sodium 418mg, Protein 10g