Posts Tagged bake
This works really well -Slice a large onion in 1/2 inch wedges. Pick the largest outer rings of the onion and set aside the rest of the onion in a zip-lock bag to use for a later time. Put spray/oil/butter in pan and melt. Place the onion ring down in pan so that the widest part is facing up. Crack and drop egg into ring. Let cook until ready to flip (if that is your desired way to have your egg and then flip. If you want no runny egg once flipped poke the egg yolk and let cook and then flip again and cook to get desired egg type. You can also oil a baking pan - place onion slices down into pan and crack open eggs and place withing onion edges. Bake 350 for five to 8 minutes until desired egg type is achieved.
SOURCE: Face Book Hillbilly Recipes
Picture Version: slice (not all the way through) and place wedge of cheese in-between each slice – cover with ranch – cover with cheese and pieces of bacon – bake 350 for 35 minutes – served topped with sour cream
Grill Version: slice (not all the way through) and place wedge of onion in-between each slice – add bacon pieces and squish cheese into each slice – wrap with foil tightly and grill for about 25 minutes or until the potato feels squishy which indicates it is soft – add cheese and sour cream to the top
Mix them together by hand until moist. Be sure not to over stir. Bake in a 9×13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish .They have more of an angel food cake texture than a traditional lemon bar texture. For extra little kick – add shaved chocolate to the top before serving.
I made these for the family last night —- they were gone with me having 1 piece – and that was a corner. urgh
I never knew this! How cool!!
Flip the bell peppers over to check their gender. The ones with four bumps are female and those with three bumps are male. The female peppers are full of seeds, but sweeter and better for eating raw and the males are better for cooking.
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up
Bake cake according to package directions for a 9×13 inch pan; cool for about 5 minutes.
Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while.
Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
(Some people I know heat the milk and caramel together and then pour it over the cake…. I’ve tried it both ways … no real preference here)
Let cake cool completely. Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate before serving. (Great to make one evening and serve the next.)
DO NOT EVEN MENTION CALORIE COUNT HERE – it exceeds all limits, but wonderfully quick dessert for company and delicious with a cup of coffee!
A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes
56 pepperoni slices
block of Colby cheese
1 beaten egg, Parmesan
1 jar pizza sauce
Cut the block of cheese into 28 squares. Flatten a biscuit out and stack pepperoni and cheese on top. Gather up the edges of the biscuit. Line up the rolls in a greased 9×13 in. pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder.
Bake at 425°F for 18-20 minutes.
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup water
- 1/2 cup molasses
- 1-1/3 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- MAPLE FROSTING:
- 1/3 cup butter, softened
- 1 ounce cream cheese, softened
- 1/4 cup packed brown sugar
- Dash salt
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
- For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes and pipe a gingerbread man on the top or top it with a cookie gingerbread man. Store in the refrigerator. Yield: 1 dozen.