Filling
1 (6-oz.) package (or 1 cup) semisweet chocolate chips.
2/3 cup sweetened condensed milk (not evaporated milk – you want the sweet, sticky stuff)
½ teaspoon peppermint extract
Cake
1 (18.25-oz.) pkg. devil’s food cake mix
1 (8-oz.) container nonfat sour cream (you can use the fat kind, too)
1/3 cup oil
3 eggs
Icing
¾ cup powdered sugar
1 ½ oz. cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (or bundt pan). (Pam with Flour makes this sooo easy.) In a medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside.
2. In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.
3. Bake at 350°F for 35 to 45 minutes or until toothpick inserted ner center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.)
4. In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.
Wednesday, September 23, 2009
French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.
Monday, August 24, 2009
Oreo Dessert
Oreo Crust
1 package of Oreo cookies
1 cube butter
Place oreo cookies in a ziploc bag and crush cookies down to small chunks or crumbs. Melt butter and mix with cookie crumbs. Grease bottom of 9x13 pan. Put cookie crumbs in pan and pat down to cover bottom of the pan. Bake at 350 for 7 min.
1/2 gallon vanilla ice cream
1 jar chocolate fudge
1 jar caramel
dry roasted peanuts
1 tub cool whip
Set ice cream out to soften. When soft, spoon over crust and spread evenly. Freeze for 30 minutes. Next, warm chocolate fudge in microwave and pour over ice cream. Then, pour caramel over chocolate. (do not need to use whole jar for either choc or caramel) Sprinkle peanuts over caramel and chocolate. Freeze until ready to serve. Spread cool whip on top just before serving. Tastes like a peanut buster parfait from DQ!!
1 package of Oreo cookies
1 cube butter
Place oreo cookies in a ziploc bag and crush cookies down to small chunks or crumbs. Melt butter and mix with cookie crumbs. Grease bottom of 9x13 pan. Put cookie crumbs in pan and pat down to cover bottom of the pan. Bake at 350 for 7 min.
1/2 gallon vanilla ice cream
1 jar chocolate fudge
1 jar caramel
dry roasted peanuts
1 tub cool whip
Set ice cream out to soften. When soft, spoon over crust and spread evenly. Freeze for 30 minutes. Next, warm chocolate fudge in microwave and pour over ice cream. Then, pour caramel over chocolate. (do not need to use whole jar for either choc or caramel) Sprinkle peanuts over caramel and chocolate. Freeze until ready to serve. Spread cool whip on top just before serving. Tastes like a peanut buster parfait from DQ!!
No Bake Cheesecake
3 large graham cracker crusts (found on the baking isle)
4 of the 8oz. cream cheese blocks
4 cans Eagle Brand condensed milk
32 oz. sour cream
Mix cream cheese, condensed milk and sour cream in a mixer until smooth.
Add:
2 Tbs. vanilla
1/2 tsp. almond extract
1/4 tsp. coconut extract
1 1/2 cups lemon juice
Again, mix until smooth. Pour into crusts and refrigerate overnight. Serve with strawberry sauce.
Strawberry sauce:
2 large bags frozen strawberries (thawed)
1 to 1 1/2 cups sugar
Beat strawberries in mixer or blender until pureed, with some chunks. Add sugar.
4 of the 8oz. cream cheese blocks
4 cans Eagle Brand condensed milk
32 oz. sour cream
Mix cream cheese, condensed milk and sour cream in a mixer until smooth.
Add:
2 Tbs. vanilla
1/2 tsp. almond extract
1/4 tsp. coconut extract
1 1/2 cups lemon juice
Again, mix until smooth. Pour into crusts and refrigerate overnight. Serve with strawberry sauce.
Strawberry sauce:
2 large bags frozen strawberries (thawed)
1 to 1 1/2 cups sugar
Beat strawberries in mixer or blender until pureed, with some chunks. Add sugar.
Toffee Fruit Dip
Wednesday, August 12, 2009
Blueberry Muffins with crumbly top
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour (I substitute with Bread Flour)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I use buttermilk)
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
1 1/2 cups all-purpose flour (I substitute with Bread Flour)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I use buttermilk)
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONSPreheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.
Monday, July 27, 2009
Grilled Raspberry Glazed Chicken
Grilled Raspberry-Glazed Chicken
1/2 cup raspberry jam
1 tablespoon Dijon mustard
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/2 cups fresh raspberries or Cascadian Farm® frozen organic raspberries (thawed and drained)
1. Heat gas or charcoal grill. In small bowl, mix jam and mustard.
2.Carefully brush grill rack with canola or vegetable oil. Place chicken on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Discard remaining jam mixture.
3.Serve chicken topped with raspberries.
1/2 cup raspberry jam
1 tablespoon Dijon mustard
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/2 cups fresh raspberries or Cascadian Farm® frozen organic raspberries (thawed and drained)
1. Heat gas or charcoal grill. In small bowl, mix jam and mustard.
2.Carefully brush grill rack with canola or vegetable oil. Place chicken on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Discard remaining jam mixture.
3.Serve chicken topped with raspberries.
Saturday, July 25, 2009
Samoa Bars (Girl Scout Cookies)
Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Friday, July 24, 2009
Crepes
1 cup flour
4 eggs
2 Tbs. sugar
1/4 tsp. salt
1 cup water
1 Tbs. vanilla
*Blend ingredients in blender. You can use a crepe-maker to make them or just use a small frying pan (scrambled egg size). Spray with cooking spray and put in a 1/4 cup of batter and spread around by picking up pan and moving in a circle. Cook on medium for a couple of minutes and then fill crepes with pudding, fruit, whipped cream, powdered sugar, syrup, or whatever suits your fancy.
4 eggs
2 Tbs. sugar
1/4 tsp. salt
1 cup water
1 Tbs. vanilla
*Blend ingredients in blender. You can use a crepe-maker to make them or just use a small frying pan (scrambled egg size). Spray with cooking spray and put in a 1/4 cup of batter and spread around by picking up pan and moving in a circle. Cook on medium for a couple of minutes and then fill crepes with pudding, fruit, whipped cream, powdered sugar, syrup, or whatever suits your fancy.
Coconut Oatmeal Cookies
2 cubes butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 cups quick oatmeal
1 bag mini chocolate chips (regular works too)
1 cup coconut
*Cream butter and sugars. Mix in eggs and vanilla. Add dry ingredients. Mix well, then add oatmeal, chocolate chips and coconut. Drop onto cookie sheet and bake at 350 for 12 minutes.
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 cups quick oatmeal
1 bag mini chocolate chips (regular works too)
1 cup coconut
*Cream butter and sugars. Mix in eggs and vanilla. Add dry ingredients. Mix well, then add oatmeal, chocolate chips and coconut. Drop onto cookie sheet and bake at 350 for 12 minutes.
Toffee Cookies
3/4 cup butter softened
1 cup sugar
1 egg
1 tsp. vanilla
Cream then add:
1 1/2 tsp. baking powder
1/4 tsp. baking soda
2 cups flour
1 cup toffee bits (found on the baking isle by the chocolate chips; do not use chocolate covered)sugar for rolling
Roll dough into balls with hands, roll in sugar and place on cookie sheet. Bake at 350 for 10-12 minutes. Enjoy!
1 cup sugar
1 egg
1 tsp. vanilla
Cream then add:
1 1/2 tsp. baking powder
1/4 tsp. baking soda
2 cups flour
1 cup toffee bits (found on the baking isle by the chocolate chips; do not use chocolate covered)sugar for rolling
Roll dough into balls with hands, roll in sugar and place on cookie sheet. Bake at 350 for 10-12 minutes. Enjoy!
Ginger Snaps
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 Tbs. ground ginger
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
Cream together butter and sugar. Add egg and molasses and mix well. Add the dry ingredients and mix well. Roll into 1 inch balls and roll the balls in sugar. Place on ungreased cookie sheet and bake at 350 for 10 minutes.
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 Tbs. ground ginger
1 tsp. ground cinnamon
2 tsp. baking soda
1/2 tsp. salt
Cream together butter and sugar. Add egg and molasses and mix well. Add the dry ingredients and mix well. Roll into 1 inch balls and roll the balls in sugar. Place on ungreased cookie sheet and bake at 350 for 10 minutes.
PB and CC Oatmeal Cookies
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 tsp. vanilla
2 Tbs. water
2 cups flour
2 tsp. baking soda
2 cups oats
1 bag milk chocolate chips
*Mix butter and sugars. Add eggs, pb, vanilla and water. Add dry ingredients and mix well. Bake on ungreased cookie sheet at 350 for 9-10 minutes.
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 tsp. vanilla
2 Tbs. water
2 cups flour
2 tsp. baking soda
2 cups oats
1 bag milk chocolate chips
*Mix butter and sugars. Add eggs, pb, vanilla and water. Add dry ingredients and mix well. Bake on ungreased cookie sheet at 350 for 9-10 minutes.
Oatmeal Chocolate Chip Cookies
4 sticks unsalted butter at room temp.
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
5 cups oatmeal
4 cups flour
2 cups chocolate chips
Cream butter and sugars. Then, add room temp. eggs one at a time. Add vanilla, soda, powder, salt and oatmeal. Add cups of flour one cup at a time. Last, mix in chocolate chips. Bake at 400 for 11 min. Remove from oven and let sit on cookie sheet for 6 more minutes. Then place cookies on cookie rack to cool. Yum! I'm eating one as I type this!*I halved the recipe and baked mine at 375 and still got a great result.
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
5 cups oatmeal
4 cups flour
2 cups chocolate chips
Cream butter and sugars. Then, add room temp. eggs one at a time. Add vanilla, soda, powder, salt and oatmeal. Add cups of flour one cup at a time. Last, mix in chocolate chips. Bake at 400 for 11 min. Remove from oven and let sit on cookie sheet for 6 more minutes. Then place cookies on cookie rack to cool. Yum! I'm eating one as I type this!*I halved the recipe and baked mine at 375 and still got a great result.
Pumpkin Cookie Frosting
3 Tbs. butter
1/2 cup brown sugar
*Bring to a boil for 1 minute, then add:
1/4 cup milk
*Beat until smooth, then add:
2 cups powdered sugar
1/2 cup brown sugar
*Bring to a boil for 1 minute, then add:
1/4 cup milk
*Beat until smooth, then add:
2 cups powdered sugar
World's Best Chocolate Chip Cookies
1 cup unsalted butter (softened)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbls. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
3 cups flour
1 package Ghirarrdeli Milk Chocolate Chips
1/2 bag Ghirarrdeli Semi-Sweet Chocolate Chips
Cream butter and sugars. Add eggs and vanilla. Then add dry ingredients. Mix in chocolate chips. Bake at 350 for 11 minutes. Cookies might not look done but take them out anyways. Let them sit on pan for a few minutes before placing on cooling rack. (I bake mine for 13 min. because my oven is tricky).
1 cup brown sugar
3/4 cup sugar
2 eggs
1 Tbls. vanilla
3/4 tsp. baking soda
3/4 tsp. salt
3 cups flour
1 package Ghirarrdeli Milk Chocolate Chips
1/2 bag Ghirarrdeli Semi-Sweet Chocolate Chips
Cream butter and sugars. Add eggs and vanilla. Then add dry ingredients. Mix in chocolate chips. Bake at 350 for 11 minutes. Cookies might not look done but take them out anyways. Let them sit on pan for a few minutes before placing on cooling rack. (I bake mine for 13 min. because my oven is tricky).
Crockpot Chocolate Cake
1 chocolate cake mix
8 oz. sour cream
1 cup chocolate chips (I used a whole bag of Ghirardelli milk chocolate
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix (I used the small box)
*Spray crockpot with nonstick cooking spray. Mix all ingredients in a bowl by hand. Pour into crockpot. Cover and cook on low for 6-8 hours.*I recommend having a lot of people on hand to eat this when you make it. If you have leftovers, they will haunt you and you will lose sleep thinking about them.
8 oz. sour cream
1 cup chocolate chips (I used a whole bag of Ghirardelli milk chocolate
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix (I used the small box)
*Spray crockpot with nonstick cooking spray. Mix all ingredients in a bowl by hand. Pour into crockpot. Cover and cook on low for 6-8 hours.*I recommend having a lot of people on hand to eat this when you make it. If you have leftovers, they will haunt you and you will lose sleep thinking about them.
Man-Catcher Brownies
3 cubes unsalted butter
2 cups cocoa powder
6 eggs
2 cups sugar
2 cups brown sugar
2 Tbs. vanilla
2 cups flour
1 tsp. kosher salt
*Melt the butter in a saucepan over medium heat. Add cocoa and stir to combine. Remove from heat and let cool slightly. Mix together the eggs, sugars, vanilla and cocoa mixture. Add flour and salt and stir until combined. Don't overmix. Spread batter evenly onto a greased jelly roll pan. Bake for 30-35 minutes at 350, or until a toothpick, inserted into center, comes out clean.
*You can also cook these in a 9X13 pan. It takes about an hour and they are super thick. And if you want to add even more chocolate, throw in some chocolate chips...it never hurts.
2 cups cocoa powder
6 eggs
2 cups sugar
2 cups brown sugar
2 Tbs. vanilla
2 cups flour
1 tsp. kosher salt
*Melt the butter in a saucepan over medium heat. Add cocoa and stir to combine. Remove from heat and let cool slightly. Mix together the eggs, sugars, vanilla and cocoa mixture. Add flour and salt and stir until combined. Don't overmix. Spread batter evenly onto a greased jelly roll pan. Bake for 30-35 minutes at 350, or until a toothpick, inserted into center, comes out clean.
*You can also cook these in a 9X13 pan. It takes about an hour and they are super thick. And if you want to add even more chocolate, throw in some chocolate chips...it never hurts.
Teryaki Chicken
1 Tbs. cornstarch
1/2 cup cold water
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove minced
1 tsp. ginger
*Combine in saucepan and stir over medium heat until thickened. Put over chicken tenders or chicken breasts in crock pot on low for 6-8 hours. Serve over rice.
*Helpful hint: This recipe made just enough for the 6 of us. I used 8 or 9 frozen chicken tenders. Could easily be doubled for a bigger group.
1/2 cup cold water
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove minced
1 tsp. ginger
*Combine in saucepan and stir over medium heat until thickened. Put over chicken tenders or chicken breasts in crock pot on low for 6-8 hours. Serve over rice.
*Helpful hint: This recipe made just enough for the 6 of us. I used 8 or 9 frozen chicken tenders. Could easily be doubled for a bigger group.
Chicken Taco Filling
1 Tbs. butter
1 small onion chopped
2 cloves garlic minced
1 4oz. can diced green chiles
3 tomatoes diced
1 can chicken
*Melt butter in pan. Add onions and garlic and sautee until onions are clear. Add last three ingredients. Mix really well and let heat through.
* Helpful hints: We make burritos and tacos with this mix and it is so easy and yummy. You can used regular chicken, too. It doesn't have to be canned. Just cook it and shred it ahead of time.
1 small onion chopped
2 cloves garlic minced
1 4oz. can diced green chiles
3 tomatoes diced
1 can chicken
*Melt butter in pan. Add onions and garlic and sautee until onions are clear. Add last three ingredients. Mix really well and let heat through.
* Helpful hints: We make burritos and tacos with this mix and it is so easy and yummy. You can used regular chicken, too. It doesn't have to be canned. Just cook it and shred it ahead of time.
Whole Wheat Waffles
1 3/4 cup whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 3/4 cup milk
1/2 cup oil
Mix well and bake in hot waffle iron. Makes 6-7 waffles.
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 3/4 cup milk
1/2 cup oil
Mix well and bake in hot waffle iron. Makes 6-7 waffles.
Wheat Pancakes
4 cups whole wheat flour
3 Tbs. baking powder
2 1/4 tsp. salt
1/2 cup +1 Tbs. sugar
3 eggs
3 cups milk
1/2 cup +1 Tbs. oil
*Mix the dry ingredients together. Add eggs, milk and oil. Stir until smooth. Cook on low to medium heat and only flip once.
*Helpful hints: I sometimes need to add a little more milk than it says. This recipe makes a lot. We freeze them in ziploc bags and warm them up in microwave or toaster.
3 Tbs. baking powder
2 1/4 tsp. salt
1/2 cup +1 Tbs. sugar
3 eggs
3 cups milk
1/2 cup +1 Tbs. oil
*Mix the dry ingredients together. Add eggs, milk and oil. Stir until smooth. Cook on low to medium heat and only flip once.
*Helpful hints: I sometimes need to add a little more milk than it says. This recipe makes a lot. We freeze them in ziploc bags and warm them up in microwave or toaster.
Hootenanny Pancakes
1/4 cup butter
1 cup flour
6 eggs
1 cup milk
1 tsp. salt
*Heat oven to 400 degrees. Put butter in 9X13 pan an melt in oven. In a blender, combine flour, eggs, milk and salt. Blend just until mixed together. Pour into 9X13. Bake for 25 minutes. Serve with syrup and powdered sugar.
*Helpful hint: Watch the butter closely while melting it. It burns pretty fast.
1 cup flour
6 eggs
1 cup milk
1 tsp. salt
*Heat oven to 400 degrees. Put butter in 9X13 pan an melt in oven. In a blender, combine flour, eggs, milk and salt. Blend just until mixed together. Pour into 9X13. Bake for 25 minutes. Serve with syrup and powdered sugar.
*Helpful hint: Watch the butter closely while melting it. It burns pretty fast.
Whole Wheat Pumpkin Muffins
4 cups whole wheat flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 cups brown sugar (loosely packed)
1 can (15 oz.) pumpkin
1 1/2 cups milk
1/2 cup butter, melted (or canola oil)
4 eggs
2 tsp. vanilla
*Mix dry ingredients together. Add the rest of the ingredients and mix just until combined. Bake in muffin tins for 15-17 minutes at 350. (8-10 minutes for mini muffins).*I made some regular sized muffins and some mini muffins. My kids liked them, which is always a bonus. I added some semi-sweet chocolate chips to the last 6 muffins that I made and I probably don't have to tell you that those were my favorite.
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 cups brown sugar (loosely packed)
1 can (15 oz.) pumpkin
1 1/2 cups milk
1/2 cup butter, melted (or canola oil)
4 eggs
2 tsp. vanilla
*Mix dry ingredients together. Add the rest of the ingredients and mix just until combined. Bake in muffin tins for 15-17 minutes at 350. (8-10 minutes for mini muffins).*I made some regular sized muffins and some mini muffins. My kids liked them, which is always a bonus. I added some semi-sweet chocolate chips to the last 6 muffins that I made and I probably don't have to tell you that those were my favorite.
Breadsticks
Dough:
1 Tbsp Yeast
1 1/2 C water
3-4 C flour
1/2 tsp salt
2 Tbsp Sugar
Mix dough and let rise. When double, punch down and spread into cookie sheet pan (sprayed with pam) and top with topping.
Topping:
1/4 C melted butter
1/4 C parmesan cheese
1/4 C Mayonnaise
1 1/2 tsp Garlic salt
1/4 tsp Parsley
Let rise again until nice and fluffy. Bake 350 for 15-20 minutes or top is browned.
1 Tbsp Yeast
1 1/2 C water
3-4 C flour
1/2 tsp salt
2 Tbsp Sugar
Mix dough and let rise. When double, punch down and spread into cookie sheet pan (sprayed with pam) and top with topping.
Topping:
1/4 C melted butter
1/4 C parmesan cheese
1/4 C Mayonnaise
1 1/2 tsp Garlic salt
1/4 tsp Parsley
Let rise again until nice and fluffy. Bake 350 for 15-20 minutes or top is browned.
Mexican Corn Salsa
5 Roma tomatoes
3 avocados
1 can white corn
1 can black beans
1/2 bunch cilantro
2 bunches green onion
1/2 bottle Italian dressing
Dice tomatoes, avocados, and green onions. Chop cilantro really well. Combine all ingredients in a bowl. Add dressing. Stir and serve with chips. Delicioso!!
3 avocados
1 can white corn
1 can black beans
1/2 bunch cilantro
2 bunches green onion
1/2 bottle Italian dressing
Dice tomatoes, avocados, and green onions. Chop cilantro really well. Combine all ingredients in a bowl. Add dressing. Stir and serve with chips. Delicioso!!
Thursday, July 23, 2009
White Bean Chicken Soup
2 Tbs. olive oil
1 medium white onion, chopped
2 cloves garlic, minced
3 chicken breasts, cooked and chopped
1 package frozen white corn
2 cans Great Northern or white beans, undrained
1 can diced green chilies
1/2 tsp. cumin
1/2 tsp. oregano
3 cups chicken broth
2 Tbs. lime juice
*Saute onion and garlic in olive oil until tender. Add to the rest of the ingredients in a big pot on stove. Bring to a boil, then turn heat down and simmer for 20-30 mintues. Serve with sour cream, shredded cheese, tortilla chips.
1 medium white onion, chopped
2 cloves garlic, minced
3 chicken breasts, cooked and chopped
1 package frozen white corn
2 cans Great Northern or white beans, undrained
1 can diced green chilies
1/2 tsp. cumin
1/2 tsp. oregano
3 cups chicken broth
2 Tbs. lime juice
*Saute onion and garlic in olive oil until tender. Add to the rest of the ingredients in a big pot on stove. Bring to a boil, then turn heat down and simmer for 20-30 mintues. Serve with sour cream, shredded cheese, tortilla chips.
Oatmeal Pancakes
1 cup flour
1 cup whole wheat flour
1 cup oats
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 cup water
*Stir together dry ingredients. Mix eggs, vanilla, milk and water separate and then add to dry. Makes 16-18 pancakes. (Unless you're doing Mickey Mouse).
1 cup whole wheat flour
1 cup oats
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 cup water
*Stir together dry ingredients. Mix eggs, vanilla, milk and water separate and then add to dry. Makes 16-18 pancakes. (Unless you're doing Mickey Mouse).
Cafe Rio Pork
1 pork loin or pork roast
1 20 oz. bottle of Coke
2 cups brown sugar
1 bottle mild salsa
Put in crockpot and cook on low all day. Shred meat and serve.
1 20 oz. bottle of Coke
2 cups brown sugar
1 bottle mild salsa
Put in crockpot and cook on low all day. Shred meat and serve.
Mini Cheesecake
1 pkg. (8 oz) cream cheese softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12-18 Nilla Wafers* (I made 18 cupcakes when I made this)
coconut, tinted
greenjelly beans and other Easter candy for decorating
12-18 pieces short-string licorice (4 in each)
mini chocolate chips*
**I made my own crust and pressed into the bottom of each muffin cup.
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
Preheat oven to 350 degrees F.Beat cream cheese, sugar and vanilla with hand mixer on medium speed until well blended. Add eggs just until blended.Place wafer on bottom of each paper lined med muffin cup. Spoon cream cheese mixture evenly over wafers.Bake 20 min or until centers are almost set. Cool. Refrigerate at least 2 hours. Top with coconut and candy (or a fruit topping) just before serving.
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12-18 Nilla Wafers* (I made 18 cupcakes when I made this)
coconut, tinted
greenjelly beans and other Easter candy for decorating
12-18 pieces short-string licorice (4 in each)
mini chocolate chips*
**I made my own crust and pressed into the bottom of each muffin cup.
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
Preheat oven to 350 degrees F.Beat cream cheese, sugar and vanilla with hand mixer on medium speed until well blended. Add eggs just until blended.Place wafer on bottom of each paper lined med muffin cup. Spoon cream cheese mixture evenly over wafers.Bake 20 min or until centers are almost set. Cool. Refrigerate at least 2 hours. Top with coconut and candy (or a fruit topping) just before serving.
BBQ Chicken Salad
2 boneless chicken breasts
BBQ sauce
ranch dressing
romaine lettuce
1 cucumber
1 can black beans
2 tomatoes
1 cup frozen corn, thawedred
onion, sliced
cilantro
monterey jack cheese
tortilla strips
Dice chicken and put in saucepan. Add a couple of tablespoons of bbq sauce. Toss to coat and cook chicken until done. Chop lettuce and add preferred toppings. Top with ranch dressing and little bit of bbq sauce.
BBQ sauce
ranch dressing
romaine lettuce
1 cucumber
1 can black beans
2 tomatoes
1 cup frozen corn, thawedred
onion, sliced
cilantro
monterey jack cheese
tortilla strips
Dice chicken and put in saucepan. Add a couple of tablespoons of bbq sauce. Toss to coat and cook chicken until done. Chop lettuce and add preferred toppings. Top with ranch dressing and little bit of bbq sauce.
Rolo Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp. soda
1 tsp. vanilla
2 eggs
3/4 cup unsweetened cocoa
2 1/2 cups flour
48 pieces Rolo candy
additional sugar (standing sugar works too, I just wasn't in the mood to run to my local craft store to get it)
Combine and mix all ingredients except for Rolo's and additional sugar. Wrap dough around the Rolo's and roll in sugar. Bake at 350 degrees for 8-9 min. Enjoy!
1 cup sugar
1 cup brown sugar
1 tsp. soda
1 tsp. vanilla
2 eggs
3/4 cup unsweetened cocoa
2 1/2 cups flour
48 pieces Rolo candy
additional sugar (standing sugar works too, I just wasn't in the mood to run to my local craft store to get it)
Combine and mix all ingredients except for Rolo's and additional sugar. Wrap dough around the Rolo's and roll in sugar. Bake at 350 degrees for 8-9 min. Enjoy!
cilantro lime dressing
1 (1-ounce) packet ranch dressing mix
1 cup mayo
1 cup sour cream
1 jalapeno pepper, cut and seeded
2 Tbs. chopped onion
1/3 cup chopped cilantro
juice of 1 lime
Place all ingredients in blender. Blend away!
1 cup mayo
1 cup sour cream
1 jalapeno pepper, cut and seeded
2 Tbs. chopped onion
1/3 cup chopped cilantro
juice of 1 lime
Place all ingredients in blender. Blend away!
Choc chip cookies 1
3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter, softened
2 eggs
1/2 tsp. almond extract
2 cups flour (1 white, 1 wheat)
1 tsp. baking soda
1/2 tsp. salt
1 bag milk chocolate chips.
*Combine sugars, add butter, eggs, and almond extract. Mix well and then add dry ingredients. Bake at 375 for 8-10 minutes. (I did 9 minutes).
3/4 cup brown sugar
1/2 cup butter, softened
2 eggs
1/2 tsp. almond extract
2 cups flour (1 white, 1 wheat)
1 tsp. baking soda
1/2 tsp. salt
1 bag milk chocolate chips.
*Combine sugars, add butter, eggs, and almond extract. Mix well and then add dry ingredients. Bake at 375 for 8-10 minutes. (I did 9 minutes).
S'more Cookie Bars
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (approx. 7 full graham crackers crushed)
1 tsp. baking powder
1/4 tsp. salt
2 super-sized (5 oz.) chocolate bars (I prefer milk chocolate)
1 1/2 cups marshmallow creme
In bowl, cream sugars and butter. Add egg and vanilla. Mix in baking powder, salt, graham cracker crumbs and flour until blended. Divide dough in half and press half into bottom of greased 8x8 pan. Place chocolate bars on top of dough. Two 5 oz. bars should fit perfectly but break chocolate if necessary in order to fit. Then, spread marshmallow creme over chocolate. Place other half of dough on top of creme. *Tip* - put dough in gallon size ziploc bag. Flatten dough with fingers then cut sides of bag to open like a book. Place over marshmallow, dough side down, and peel away bag.Bake at 350 degrees for 30 to 35 minutes. Cool before cutting into bars.
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (approx. 7 full graham crackers crushed)
1 tsp. baking powder
1/4 tsp. salt
2 super-sized (5 oz.) chocolate bars (I prefer milk chocolate)
1 1/2 cups marshmallow creme
In bowl, cream sugars and butter. Add egg and vanilla. Mix in baking powder, salt, graham cracker crumbs and flour until blended. Divide dough in half and press half into bottom of greased 8x8 pan. Place chocolate bars on top of dough. Two 5 oz. bars should fit perfectly but break chocolate if necessary in order to fit. Then, spread marshmallow creme over chocolate. Place other half of dough on top of creme. *Tip* - put dough in gallon size ziploc bag. Flatten dough with fingers then cut sides of bag to open like a book. Place over marshmallow, dough side down, and peel away bag.Bake at 350 degrees for 30 to 35 minutes. Cool before cutting into bars.
Root Beer Cookies
2 c. brown sugar
2 t. root beer concentrate
2 sticks unsalted butter, softened
3 ½ c. flour
2 eggs
1 t. baking soda
½ c. water
1 t. salt
Preheat oven to 400 degrees. Cream brown sugar and butter until creamy. Add eggs, water and root beer concentrate and mix again. In a separate bowl mix all dry ingredients. Stir dry ingredients into sugar egg mixture just until well mixed. Dough is a little sticky. Drop by teaspoonful onto cookie sheet. Bake 10-12 minutes. Do not over-bake.
Frosting:
2 c. powdered sugar
½ cube unsalted butter, softened
½ T. root beer concentrate
1 T. hot water
Combine butter, sugar and root beer concentrate. Add half of the hot water and mix well. Add other half only if needed. Frosting should be just at spreading consistency. Frost on completely cooled cookies.
2 t. root beer concentrate
2 sticks unsalted butter, softened
3 ½ c. flour
2 eggs
1 t. baking soda
½ c. water
1 t. salt
Preheat oven to 400 degrees. Cream brown sugar and butter until creamy. Add eggs, water and root beer concentrate and mix again. In a separate bowl mix all dry ingredients. Stir dry ingredients into sugar egg mixture just until well mixed. Dough is a little sticky. Drop by teaspoonful onto cookie sheet. Bake 10-12 minutes. Do not over-bake.
Frosting:
2 c. powdered sugar
½ cube unsalted butter, softened
½ T. root beer concentrate
1 T. hot water
Combine butter, sugar and root beer concentrate. Add half of the hot water and mix well. Add other half only if needed. Frosting should be just at spreading consistency. Frost on completely cooled cookies.
Sweet Ham Sandwiches
white rolls or potato rolls
deli-sliced honey ham
provolone cheese slices
Sauce:
1 can crushed pineapple, drained well (save juice)
3/4 cup mayo
2 Tbs. brown sugar
little bit of pineapple juice
*Mix really well and then assemble sandwich with a generous spoonful of sauce.
deli-sliced honey ham
provolone cheese slices
Sauce:
1 can crushed pineapple, drained well (save juice)
3/4 cup mayo
2 Tbs. brown sugar
little bit of pineapple juice
*Mix really well and then assemble sandwich with a generous spoonful of sauce.
Tortillas
3 cups flour
4 1/2 Tbs. oil
1 1/2 tsp. salt
*Mix together with hands then add:
1 cup really hot water (heat up in microwave)
*Mix again really well with hands. Tear off golf-ball-size pieces of dough and roll out into a circle (easier said than done) on a well-floured surface. Cook in skillet on stove for a couple of minutes.
4 1/2 Tbs. oil
1 1/2 tsp. salt
*Mix together with hands then add:
1 cup really hot water (heat up in microwave)
*Mix again really well with hands. Tear off golf-ball-size pieces of dough and roll out into a circle (easier said than done) on a well-floured surface. Cook in skillet on stove for a couple of minutes.
BBQ Meatballs
Meatballs:
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 Tbs. finely chopped onion
1 1/2 tsp. salt
black ground pepper to taste
*Combine all ingredients in a bowl and mix really well. Roll into golf ball-size balls (I used a cookie scoop) and place on a cookie sheet. Place cookie sheet in freezer for 5 minutes. Remove from freezer and dredge in flour. In a skillet over medium heat, brown meatballs in canola oil until brown. Place into a baking dish.
Sauce:
1 cup ketchup
2 Tbs. sugar
3 Tbs. vinegar
2 Tbs. Worcestershire
4-6 Tbs. finely chopped onion
dash of Tabasco
*Pour over meatballs and bake for 45 minutes at 350.
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 Tbs. finely chopped onion
1 1/2 tsp. salt
black ground pepper to taste
*Combine all ingredients in a bowl and mix really well. Roll into golf ball-size balls (I used a cookie scoop) and place on a cookie sheet. Place cookie sheet in freezer for 5 minutes. Remove from freezer and dredge in flour. In a skillet over medium heat, brown meatballs in canola oil until brown. Place into a baking dish.
Sauce:
1 cup ketchup
2 Tbs. sugar
3 Tbs. vinegar
2 Tbs. Worcestershire
4-6 Tbs. finely chopped onion
dash of Tabasco
*Pour over meatballs and bake for 45 minutes at 350.
Bajio Chicken
Strawberry Cupcakes
Cupcake:
16 oz. strawberries, destemmed
4 eggs
1 3/4 cups sugar
1/2 butter
1 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 cups flour
*Place first four ingredients in blender. Blend until fully pureed. Pour into a large bowl and mix in remaining ingredients. Spoon into cupcake wrappers. Bake at 325 for 20 minutes or until tops spring back when lightly touched. Allow to cool before frosting.
Frosting:
3/4 cups fresh strawberries
1/2 cup butter, softened
1 tsp. vanilla
2 lb. powdered sugar
*Mash up the strawberries in a bowl. Add remaining ingredients and mix well with hand mixer.
16 oz. strawberries, destemmed
4 eggs
1 3/4 cups sugar
1/2 butter
1 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 cups flour
*Place first four ingredients in blender. Blend until fully pureed. Pour into a large bowl and mix in remaining ingredients. Spoon into cupcake wrappers. Bake at 325 for 20 minutes or until tops spring back when lightly touched. Allow to cool before frosting.
Frosting:
3/4 cups fresh strawberries
1/2 cup butter, softened
1 tsp. vanilla
2 lb. powdered sugar
*Mash up the strawberries in a bowl. Add remaining ingredients and mix well with hand mixer.
Turkey Pesto Sandwiches
1 loaf cibatta bread
deli-sliced turkey
tomatoes, sliced
pepper jack cheese, sliced
pesto
mayo
*Slice cibatta loaf in half and then into wedges. Mix mayo and pesto until you like the way it tastes. Spread on bread and then layer with turkey, tomato and pepper jack cheese.
Broil in oven until cheese is melted.
deli-sliced turkey
tomatoes, sliced
pepper jack cheese, sliced
pesto
mayo
*Slice cibatta loaf in half and then into wedges. Mix mayo and pesto until you like the way it tastes. Spread on bread and then layer with turkey, tomato and pepper jack cheese.
Broil in oven until cheese is melted.
Chocolate Truffle Cake
1 box chocolate cake mix
1 small box chocolate pudding
5 eggs
1 cube butter, melted
16 oz. sour cream
1 bag chocolate chips
*Combine cake mix and pudding mix, then make a well in the middle. Dump in eggs, sour cream and melted butter. Stir really well with a big spoon. Batter is thick. Mix in chocolate chips and stir again. Spray bundt pan with Pam and pour in batter. Bake for 50-55 minutes at 350.*If you can wait until the next day to eat it (be strong), it is even more moist and delicious.
1 small box chocolate pudding
5 eggs
1 cube butter, melted
16 oz. sour cream
1 bag chocolate chips
*Combine cake mix and pudding mix, then make a well in the middle. Dump in eggs, sour cream and melted butter. Stir really well with a big spoon. Batter is thick. Mix in chocolate chips and stir again. Spray bundt pan with Pam and pour in batter. Bake for 50-55 minutes at 350.*If you can wait until the next day to eat it (be strong), it is even more moist and delicious.
White Texas Sheet Cake
1 Cup butter
1 Cup water
2 Cups flour
2 Cups sugar
2 eggs, beaten
1/2 Cup sour cream
1 tsp. almond extract
1 tsp. baking soda
1 tsp. salt
FROSTING:
1/2 Cup butter
1/4 Cup milk
4 1/2 Cups powdered sugar
1/2 tsp. almond extract
1 Cup chopped walnuts (opt)
In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into greased 15 x 10 baking pan. Bake at 375 for 20-22 minutes or until toothpick comes out clean and cake is golden brown. Cool for 20 mintues.
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from heat; stir in sugar and extract. Spread over warm cake.
1 Cup water
2 Cups flour
2 Cups sugar
2 eggs, beaten
1/2 Cup sour cream
1 tsp. almond extract
1 tsp. baking soda
1 tsp. salt
FROSTING:
1/2 Cup butter
1/4 Cup milk
4 1/2 Cups powdered sugar
1/2 tsp. almond extract
1 Cup chopped walnuts (opt)
In a large saucepan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into greased 15 x 10 baking pan. Bake at 375 for 20-22 minutes or until toothpick comes out clean and cake is golden brown. Cool for 20 mintues.
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from heat; stir in sugar and extract. Spread over warm cake.
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