Funnel Cakes

EASY FUNNEL CAKES

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A quick and delicious treat to serve as a dessert or even breakfast!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

• 1 egg
• ⅔ cup milk
• ¼ teaspoon salt
• 2 Tablespoon sugar
• 1⅓ cups sifted flour
• ¾ teaspoon baking powder
• oil for frying
• powdered sugar

Honey Butter

• equal amounts butter and honey

Buckeye Brownies

Buckeye Brownies

For Brownie:

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.

For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (8 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.

For Top Layer:

1 (6 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.

Debbie's Chocolate Ice Cream

Ingredients:

1 cup whole milk

1 cup Splenda

2 cups heavy cream (1 pint)

1 teaspoon vanilla

3 tablespoons cocoa

½ to ¾ cup Heath Milk Chocolate English Toffee Bits

Put in ice cream maker and let freeze. Add toffee bits at the last minute.

Graham Cracker Pie

Crust:

1 ¼ cups graham cracker crumbs

3 tablespoons sugar

1/3 cup melted butter

Mix all crust ingredients together and pack into a 9-inch pan. Bake at 350 degrees for 8 minutes. Cool.

Filling:

2 egg yolks (save whites)

4 cups milk

1 cup sugar

½ cup cornstarch

Dash of salt

1 teaspoon vanilla

1 tablespoon butter

Mix sugar, cornstarch, and salt. Then add ½ cup milk and egg yolks. Stir well. Heat 3 ½ cups milk. When warm, slowly stir in egg yolk mix. Cook until thick (slow boil). Remove from heat and stir in vanilla and butter. Pour into the crust.

Meringue:

2 egg whites

½ cup sugar

Dash of cream of tartar

Beat egg whites until stiff peaks form, while slowly adding sugar and cream of tartar. Spread over filling, sealing edges. Bake at 425 degrees until brown. Cool before slicing.

Joyce Grow's Cornflake Cookies

Ingredients:

1 cup granulated sugar

1 cup karo syrup

1 cup peanut butter

5 cups cornflakes

Bring sugar, karo syrup, and peanut butter to a boil.

Add 5 cups cornflakes. Mix well. Drop by tablespoon on waxed paper.

Apple Cheese Ball

Ingredients:

8 ounces white cheddar cheese, shredded

1 8-ounce package cream cheese, softened

1 teaspoon garlic powder

1/8 teaspoon ground red pepper

Paprika

1 ½ inch cinnamon stick

1 bay leaf

Process cheeses garlic powder, and ground red pepper in a food processor until smooth, stopping to scrape sides. Chill for 30 minutes.

Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.

Coat ball heavily with paprika. Cover and chill 1 hour.

Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf.

Tuxedo Brownie Hug Cookies

Makes about 5 dozen cookies

Ingredients:

60 Hugs Chocolates

1 package brownie mix

¼ cup Hershey’s Cocoa

¼ cup water

¼ cup vegetable oil

2 eggs

Remove foil wrappers from hugs. Heat oven to 350 degrees. Grease and flour cookie sheet.

Stir brownie mix, cocoa, water, oil, and eggs until well-blended. Drop by teaspoon onto cookie sheets.

Bake 8 minutes or until set. Cool one minute. Press the hug into the center of each cookie. Remove to wire rack.

Broccoli Casserole

Ingredients:

2 cups boiling water

1 stick butter

2 cups minute rice, uncooked

1 jar cheese whiz

2 cans mushroom soup

Dehydrated onion

2 10-ounce package chopped broccoli

Spray baking 9x12 baking dish. Combine ingredients; cook at 325 degrees for one hour.

Pepperoni Rolls

Ingredients:

4 ¼ to 4 ¾ cups all-purpose flour

1 package active dry yeast

1 cup milk

 1/3 cup sugar

1/3 cup butter or shortening

¾ teaspoon salt

2 beaten eggs

2 sticks pepperoni, peeled and cut into 3- or 4-inch sticks

Stir together 2 cups of flour and the yeast. In a medium saucepan, heat and stir milk, sugar, butter, and salt just until warm (120-130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high three minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is sloth and elastic (6-8 minutes total) Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover, let rise in a warm place until double (about 1 hour)

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease baking sheets.

Shape the dough into small balls and wrap around a stick of pepperoni. Place rolls on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Bake in a 375 degree oven for 12 to 15 minutes or until golden.

Remove from pans. Cool on wire racks.

Marcia's Pineapple Upside Down Cake

Ingredients:

3 eggs (separate eggs—add beaten eggs last)

1 cup sugar

1 cup flour

5 tablespoons pineapple juice

1 teaspoon baking powder

½ cup butter

1 cup brown sugar

Pineapple rings

Beat eggs, add sugar, and pineapple juice. Add baking powder and flour sifted together.

Mix brown sugar and butter in bottom of pan and place fruit. Pour batter over. Bake 45 minutes at 350 degrees.

Cheez-It Chicken Tenders

Ingredients:

2 tablespoons olive oil

1 ½ cup cheddar cheez-it crackers

¾ teaspoon black pepper

1 ¼ pound chicken tenders

1/3 cup Dijon mustard

Put oven rack in lower 1/3 of oven and preheat to 475 degrees. Spray baking dish.

Pulse crackers in a food processor, add pepper. Toss tenders with mustard and dredge in cracker mixture. Arrange in one layer without crowding. Bake, flipping once, until golden brown, about 15 minutes.

Layered Lettuce Salad

Ingredients:

Bottom layer: lettuce (1 head)

½ bag of frozen peas

1 green pepper, chopped

4 stalks celery, chopped

½ red onion, chopped

Mayonnaise

Grated cheese

Crumbled cooked bacon

Carol's Sweet Potatoes

Ingredients:

1 can sweet potatoes

¼ cup water and butter

1 cup packed brown sugar

Marshmallows

Chopped pecans

Bring water, butter, and sugar to a boil and pour over sweet potatoes. Sprinkle with marshmallows and chopped pecans. Bake until marshmallows melt and the potatoes are hot.

Party Pizzas

Ingredients:

1 can tomato soup

1 6-ounce can tomato paste

1 teaspoon salt

1 ½ teaspoon oregano

1 teaspoon curry powder

Party rye bread

Sharp cheddar cheese

Sliced pepperoni

Parsley

Parmesan cheese

Mix together soup, paste, salt, oregano, and curry powder. Brush party rye with Wesson oil. Cover with sauce. Press grated sharp cheddar cheese on top. Place slice of pepperoni on top. Sprinkle with parsley, oregano, and Parmesan cheese. Freeze. Bake at 350 degrees for 15 minutes.

Homemade Rolls

Ingredients:

2 ½ cups water

½ cup Crisco

2 packages of yeast

2 beaten eggs

½ cup sugar

1 tablespoon salt

6-7 cups flour

Bring 1 cup of water to a boil, add ½ cup Crisco. Add 1 cup cold water when the Crisco melts. Dissolve two packages of yeast in 1/2 cup warm water.

When water and Crisco mixture gets cold, add 2 beaten eggs, ½ cup sugar, 1 tablespoon salt, and yeast mixture. Stir in 6 to 7 cups of flour. Cover and let rise. May be refrigerated at this point.

Remove from refrigerator and let rise again. Form into balls; put three in each muffin cup. Let rise again. Bake 15-20 minutes at 400 degrees. 

Grilled Parmesan Corn

Ingredients:

2 medium ears sweet corn, shucked

2 teaspoons butter

2 tablespoons Parmesan cheese

Salt and freshly ground pepper

Spread butter over corn. Place each ear on a piece of foil. Sprinkle cheese and salt and pepper to taste over corn. Wrap foil around corn. Place on frill for 10 minutes. Turn and grill 5 minutes.

Brownies

Ingredients:

3 eggs

2 cups sugar

4 tablespoons cocoa

1 cup flour

Pinch of salt

1 cup melted butter

1 cup nuts

1 teaspoon vanilla

Cream eggs and sugar. Blend cocoa and flour. Blend it with eggs and sugar mixture. Add salt and butter. Mix well. Add nuts and vanilla. Bake in greased and floured pan for 35 minutes at 350 degrees. 

Tex-Mex Chicken Taco Soup

Ingredients:

½ cup diced onions

½ cup diced green bell peppers

1 tablespoon minced garlic

Vegetable oil

1 pound chicken breasts, boiled and shredded

1 package taco seasoning mix

1 8-ounce jar of salsa

1 14-ounce can kernel corn, drained

1 14-ounce can hominy

1 16-ounce can ranch style beans or kidney beans, drained

1 6-ounce can of tomato paste

46 ounces of chicken broth

1 8-ounce package of cream cheese

Sauté onions, green peppers, and garlic in vegetable oil. Add chicken, taco seasoning, salsa, vegetables, beans, tomato paste, and chicken broth. Bring to a slow simmer for 20 minutes.

Place cream cheese in a separate bowl- spoon hot soup over to melt it. Add back to soup. Simmer on low for another 10 minutes.

Mother Mary's Peanut Butter Tassies

Ingredients:

1 roll peanut butter cookie dough

40 mini Reese peanut butter cups

Cut cookie dough into ten slices, then slice into quarters. Roll each piece into a ball. Pat into a medium-size paper cup and work up the sides a little.

Bake 10-12 minutes at 325 degrees. After baking, immediately press a peanut butter cup into the center. Bake 2 minutes longer. 

Candied Pecans

Ingredients:

1 cup granulated sugar

1 teaspoon salt

1 teaspoon ground cinnamon

1 pound whole pecan halves

1 large egg white, at room temperature

1 tablespoon water

In a bowl, mix sugar, salt, and cinnamon. Set aside.

Beat egg white with water until frothy, but not stiff. Add pecans and stir until well-coated.

Add sugar mixture, mixing pecans until well-coated.

Spread evenly onto a foil-lined cookie sheet.

Bake for 30 minutes at 300 degrees. Remove from oven and separate as they cool.