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Warm Chocolate Pudding
Creamy chocolate pudding you can make in less than 10 minutes. I have had a yearning for chocolate pudding for about a week now. I saw this recipe today and knew I wanted to make it for dessert tonight. This is not super sweet so you might want to add another tablespoon or 2 of sugar. I liked it this way and with the sweetened whipped cream it was perfect. The recipe orginally called for bittersweet chocolate and I am glad I opted to use semi-sweet chocolate. Semi-sweet is very similar to bittersweet, but has more sugar added. It has about 35 -54% cocoa solids. Looking to make a chocolate substitution? 1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa powder plus 1 tablespoon butter or margarine 1 oz. Semisweet Chocolate = 1 oz. unsweetened chocolate + 1 T. sugar 6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate chips, melted Warm Chocolate Pudding Author: Mary Ellen Prep time: 5 mins Cook time: 5 mins Total time: 10 mins 1/3 cup sugar 1/4 cup cocoa powder 2 tablespoons cornstarch 2 cups low-fat milk 2 ounces semi-sweet chocolate 1 teaspoon vanilla extract 1/3 cup sugar 1/4 cup cocoa powder 2 tablespoons cornstarch 2 cups low-fat milk 2 ounces semi-sweet chocolate 1 teaspoon vanilla extract In a medium, heavy-bottomed sauce pan, stir together sugar, cocoa powder and cornstarch. Turn heat to medium high. Gradually add milk and stir constantly until pudding begins to boil and thicken, about five minutes. Reduce heat to medium low, add semi-sweet chocolate and continue heating five minutes more until pudding is completely thickened. Remove from heat, let cool five minutes. Add vanilla and pour into pudding cups. Eat immediately or refrigerate. Top with whipped cream if desired before serving. Adapted from Cooking Thin with Chef Kathleen In a medium, heavy-bottomed sauce pan, stir together sugar, cocoa powder and cornstarch. Turn heat to medium high. Gradually add milk and stir constantly until pudding begins to boil and thicken, about five minutes. Reduce heat to medium low, add semi-sweet chocolate and continue heating five minutes more until pudding is completely thickened. Remove from heat, let cool five minutes. Add vanilla and pour into pudding cups. Eat immediately or refrigerate. Top with whipped cream if desired before serving. Adapted from Cooking Thin with Chef Kathleen Serving size: Serves 4 Maybe you’d like to try? Raspberry and Chocolate Mousse Ghirardelli Cake Chocolate Peanut Butter Ooey Gooey Butter Cake Chocolate Cream Puffs Dipped Strawberries ccc
Puddings Archives - Recipes Food and Cooking
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Baking Bacon
Did you know you can bake bacon? I love do it this way, no splatters and no bacon grease all over the stove. It takes about 20 minutes so plan accordingly. This is what it looked like at 10 minutes into baking time. I turned it over at this point. This was what it looked like at 18 minutes into baking just before I removed it from the oven. Baking Bacon Prep time: 5 mins Cook time: 18 mins Total time: 23 mins bacon bacon Heat oven to 350. Spray a cookie sheet with cooking spray. Lay bacon on sheet, it is okay if they touch as they cook it shrinks. Turn over at 10 minutes. Start watching at 15 minutes for doneness. Thick bacon will take longer. When done remove to paper towels to drain off grease. Note: I save the bacon grease in a canning jar in my refrigerator for when I want to add a little bacon flavor to something. Heat oven to 350. Spray a cookie sheet with cooking spray. Lay bacon on sheet, it is okay if they touch as they cook it shrinks. Turn over at 10 minutes. Start watching at 15 minutes for doneness. Thick bacon will take longer. When done remove to paper towels to drain off grease. Note: I save the bacon grease in a canning jar in my refrigerator for when I want to add a little bacon flavor to something.
Scrumptious Walnut Brownies
 Walnut Brownies This is a very different brownie recipe, thanks to the topping mixture. They are very rich so cut them in small servings. Scrumptious Walnut Brownies Author: Mary Ellen Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 24 pieces 1 cup butter (2 sticks) melted and cooled to room temperature 2 cups granulated sugar 2 teaspoon vanilla 4 eggs 3/4 cup cocoa 1 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt Nut topping: 3 eggs, beaten 3 tablespoons melted butter 3 teaspoon vanilla 2 1/4 cup brown sugar, packed 3/4 teaspoon salt 3 cups finely chopped walnuts 1 cup butter (2 sticks) melted and cooled to room temperature 2 cups granulated sugar 2 teaspoon vanilla 4 eggs 3/4 cup cocoa 1 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt Nut topping: 3 eggs, beaten 3 tablespoons melted butter 3 teaspoon vanilla 2 1/4 cup brown sugar, packed 3/4 teaspoon salt 3 cups finely chopped walnuts Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan. Melt butter in microwave; cool to room temperature. Stir in sugar and vanilla. Beat in eggs one at a time. Beat in cocoa. Beat in flour, baking powder and 1/4 teaspoon salt. Pour into prepared pan. Combine all ingredients for nut topping except for walnuts and mix thoroughly. Fold in walnuts. Spread nut topping over brownie batter, being careful to cover edges completely. Some of the topping will sink to the bottom of the batter to create a caramelized bottom. Bake at 350 for 40 to 45 minutes until toothpick comes out with crumbs. For neatly cut brownies, score the brownies shortly after removed from the oven. Cool completely, then finish cutting. Yield: 24 pieces. Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan. Melt butter in microwave; cool to room temperature. Stir in sugar and vanilla. Beat in eggs one at a time. Beat in cocoa. Beat in flour, baking powder and 1/4 teaspoon salt. Pour into prepared pan. Combine all ingredients for nut topping except for walnuts and mix thoroughly. Fold in walnuts. Spread nut topping over brownie batter, being careful to cover edges completely. Some of the topping will sink to the bottom of the batter to create a caramelized bottom. Bake at 350 for 40 to 45 minutes until toothpick comes out with crumbs. For neatly cut brownies, score the brownies shortly after removed from the oven. Cool completely, then finish cutting. Yield: 24 pieces. Brownie Pecan Pie Ooey Gooey Butter Cake Whopper Brownies Peanut Butter Brownie Cake
Strawberry Cheesecake Pops
Strawberries, blueberries and a creamy cheesecake filling make up these delicious Popsicles. Strawberry Cheesecake Pops Finally a tasty pop you can control the sugar on. If you have really sweet berries, I wouldn’t add any. Splenda or sweeteners work great in this recipe if you want to use that instead. Strawberry Cheesecake Pops Author: Mary Ellen Prep time: 20 mins Total time: 20 mins Serves: Makes 6 1 qt. box strawberries 4 - 5 tablespoons sugar divided use 8 oz. cream cheese - at room temperature 1 teaspoon vanilla 1/4 cup heavy cream or milk blueberries - washed 6 9 oz. plastic cups 6 wooden sticks 1 qt. box strawberries 4 - 5 tablespoons sugar divided use 8 oz. cream cheese - at room temperature 1 teaspoon vanilla 1/4 cup heavy cream or milk blueberries - washed 6 9 oz. plastic cups 6 wooden sticks Wash strawberries, cut into quarters. Put strawberries and sugar to taste (I'd start with 2 tablespoons) into a blender container. Blend strawberries until smooth. Put in refrigerator. Mix 2 - 3 tablespoons sugar, vanilla, milk or cream with the cream cheese and mix until smooth. Put a few of the blueberries in the bottom of each cup. Add a little of the strawberry mixture on top. Put three dollops of cream cheese mixture in each cup dividing it up between the glasses. Pour strawberries over the top. Stick a stick in the center of each cup. Freeze for at least 2 hours. www.thatsmyhome.com Wash strawberries, cut into quarters. Put strawberries and sugar to taste (I'd start with 2 tablespoons) into a blender container. Blend strawberries until smooth. Put in refrigerator. Mix 2 - 3 tablespoons sugar, vanilla, milk or cream with the cream cheese and mix until smooth. Put a few of the blueberries in the bottom of each cup. Add a little of the strawberry mixture on top. Put three dollops of cream cheese mixture in each cup dividing it up between the glasses. Pour strawberries over the top. Stick a stick in the center of each cup. Freeze for at least 2 hours. www.thatsmyhome.com Blueberry Ice Cream Strawberry Ice Cream Caramel Ice Cream Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Ice Cream Archives - Recipes Food and Cooking
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Blueberry Cobbler Ice Cream
Sweet and creamy blueberry cobbler ice cream topped with an oatmeal crunchy topping. With the first spoonful you are going to be amazed at how much this tastes like blueberry cobbler. This recipe exceeded my expectations. It doesn’t have to be cooked either so you can be making it a lot sooner than a regular ice cream recipe. It also has no eggs and still is so creamy. The crunchy cobbler topping gives it another dimension. The oatmeal cobbler topping is easy to make. Make sure the sugar you are using is a cane sugar. Add the sugar to a pan over medium heat. When it starts to melt turn it down a notch. You can stir with a spoon if desired but I try to swirl mine in the pan until the sugar reaches a caramel color. Be careful not to burn the sugar, it can happen quickly. Toasting the oatmeal gives it a nutty flavor so I wouldn’t skip that step. Blueberry Cobbler Ice Cream Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Serves 4 - 6 1 can blueberry pie filling 1 can condensed milk 1 cup milk 1 cup heavy cream 1 teaspoon vanilla dash of salt Cobbler topping 1 cup old fashioned oats 1/2 cup sugar 1 can blueberry pie filling 1 can condensed milk 1 cup milk 1 cup heavy cream 1 teaspoon vanilla dash of salt Cobbler topping 1 cup old fashioned oats 1/2 cup sugar Add all of the ingredients to a mixing bowl. Whisk together to combine. If not using a ice cream maker pour into a freezer container. Freeze for at least 4 hours or overnight. If using a ice cream maker, refrigerate mixture covered for 2 hours. Pour into ice cream maker and freeze according to manufactures directions. Toast oatmeal in a 350 degree oven for 7 - 10 minutes. Put sugar into a small sauté pan over medium heat. Let sugar melt and swirl pan until sugar reaches a caramel color. Pour over oatmeal. Stir with a spoon until oatmeal is coated. Let cool and break into pieces. Keep in an airtight container. Add all of the ingredients to a mixing bowl. Whisk together to combine. If not using a ice cream maker pour into a freezer container. Freeze for at least 4 hours or overnight. If using a ice cream maker, refrigerate mixture covered for 2 hours. Pour into ice cream maker and freeze according to manufactures directions. Toast oatmeal in a 350 degree oven for 7 - 10 minutes. Put sugar into a small sauté pan over medium heat. Let sugar melt and swirl pan until sugar reaches a caramel color. Pour over oatmeal. Stir with a spoon until oatmeal is coated. Let cool and break into pieces. Keep in an airtight container. Here’s another Blueberry Ice Cream Recipe from last summer. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Or perhaps this Raspberry Cheesecake Ice Cream?
Cranberry Syrup
Cranberry Syrup I made this Cranberry Orange Cake the other day and was intending to make dried sugared cranberries with it. Instead since I ran out of time so I made this Cranberry Syrup for a fun holiday syrup for the holidays. It is so good and full of cranberry flavor. Try it on pancakes, waffles or ice cream for a seasonal flavor treat. Cranberry Syrup Author: Mary Ellen @ Recipes Food and Cooking Recipe type: syrup Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 1 quart 2 1/2 cups sugar 1 3/4 cups hot water - could be part apple juice 3 1/2 C. fresh cranberries 2 1/2 cups sugar 1 3/4 cups hot water - could be part apple juice 3 1/2 C. fresh cranberries Combine sugar and water in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, until sugar dissolves, stirring occasionally. Add cranberries and simmer for 30 minutes. Remove from heat and let mixture cool before refrigerating, mixture will thicken as it cools. It is a really thin syrup but has lots of flavor. Combine sugar and water in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, until sugar dissolves, stirring occasionally. Add cranberries and simmer for 30 minutes. Remove from heat and let mixture cool before refrigerating, mixture will thicken as it cools. It is a really thin syrup but has lots of flavor. Maybe you’d like to try our recipe for? Cranberry Orange Bundt Cake Roasted Cranberry Crostini Cranberry Sweet Rolls Pin It!
Chunky Chocolate Almond Cookies
Chunky Chocolate Almond Cookies For the first time in a long time today I made cookies. I’ve been trying to change the way I eat and having cookies around is a big temptation! The great thing about this recipe besides how good they taste is that it only makes 15 large cookies. Yep, they were all gone before bedtime. I used Ghirardelli Bittersweet Chocolate Bars to make these cookies. Loved all of the great chocolate flavor they gave these cookies. Toasted the almonds before adding them to the cookie dough will also add another layer of goodness! Chunky Chocolate Almond Cookies Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cookies, Chocolate Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 15 large cookies 1/2 cup butter at room temperature 1/2 cup brown sugar 1/4 cup plus 2 tablespoons Dixie Crystals sugar 1 egg 1 2/3 cup flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vanilla 8 oz. Ghirardelli Bittersweet Chocolate Bars 4 oz. toasted almonds 1/2 cup butter at room temperature 1/2 cup brown sugar 1/4 cup plus 2 tablespoons Dixie Crystals sugar 1 egg 1 2/3 cup flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vanilla 8 oz. Ghirardelli Bittersweet Chocolate Bars 4 oz. toasted almonds Cream together the butter, sugars and vanilla. Beat the egg in. Add the flour, baking soda and salt. Mix well. Chop up the chocolate into big chunks. Add to the mixing bowl. Add the toasted almonds. Chill for 15 minutes. Preheat oven to 325 degrees. Grease a cookie sheet or use parchment paper. Place a 1/4 cup of the dough on the pan for each cookie. Press the dough down to about 1/3 of an inch. Bake for 10 -12 minutes. Remove cookies to a wire rack to cool. Cream together the butter, sugars and vanilla. Beat the egg in. Add the flour, baking soda and salt. Mix well. Chop up the chocolate into big chunks. Add to the mixing bowl. Add the toasted almonds. Chill for 15 minutes. Preheat oven to 325 degrees. Grease a cookie sheet or use parchment paper. Place a 1/4 cup of the dough on the pan for each cookie. Press the dough down to about 1/3 of an inch. Bake for 10 -12 minutes. Remove cookies to a wire rack to cool. Maybe you’d like to try another of our chocolate chip cookie recipes? Pecan Chocolate Chip Cookies Deep Dish Chocolate Chip Blondies Thin and Crispy Chocolate Chip Cookies Pin It!
Peanut Butter Cookies
 Peanut Butter Cookies Way back in the 80’s I owned a bakery with my aunt. These are the Peanut Butter Cookies we used to sell then. They are soft and chewy with a good peanut butter flavor. I am usually not one to use margarine anymore but in these cookies I find it works best. We always used Imperial margarine so I’m not sure if it would make a difference or not if you used another brand. I think the margarine is what helps besides the use of both brown and white sugar that gives these cookies their great texture. Peanut Butter Cookies Author: Mary Ellen @ Recipes Food and Cooking Recipe type: cookies, dessert Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: Makes 16 1/4 cup shortening 1/4 cup Imperial margarine 1/2 peanut butter 1/2 cup sugar - I use Imperial or Dixie Crystals 1/2 cup brown sugar 1 egg 1 1/4 cup flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup white sugar for pressing the cookies with a fork 1/4 cup shortening 1/4 cup Imperial margarine 1/2 peanut butter 1/2 cup sugar - I use Imperial or Dixie Crystals 1/2 cup brown sugar 1 egg 1 1/4 cup flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup white sugar for pressing the cookies with a fork Preheat oven to 350 degrees. Lightly grease or spray 2 cookie sheets. Cream together the shortening and margarine. Add the sugars and beat until light and fluffy. Add the peanut butter and beat well. Add the egg and beat well. Add the flour, baking soda, baking powder and salt. Combine well. Use a medium scoop and roll the cookie dough into a ball. Dip a fork into sugar and make a criss cross pattern on the top of the cookies. Bake for 10 - 12 minutes. Remove to a wire rack to cool. Preheat oven to 350 degrees. Lightly grease or spray 2 cookie sheets. Cream together the shortening and margarine. Add the sugars and beat until light and fluffy. Add the peanut butter and beat well. Add the egg and beat well. Add the flour, baking soda, baking powder and salt. Combine well. Use a medium scoop and roll the cookie dough into a ball. Dip a fork into sugar and make a criss cross pattern on the top of the cookies. Bake for 10 - 12 minutes. Remove to a wire rack to cool. Maybe you’d like to try? Chocolate Chip Cookies Mom’s Sour Cream Cookies Gingerbread Cookies Peanut Butter Cookies Pin It!
Desserts Archives - Page 4 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Key Lime Pie
 Key Lime Pie Living in Florida Key Lime Pie is on the menu everywhere. It just so happens every time I go to order it they just ran out! Lucky for me it is easy to make. I had to come home and make one after a recent restaurant visit. I used a store bought crust to make this to save a few steps. Making your own crust will step it up a notch or 2, do whichever you prefer. The filling goes together quickly, well after you juice those little key limes. I used about 22 from the bag I had. Make sure to zest them before you juice them. You need zest for the pie and I used more as decoration, an extra tablespoon will be plenty to go on the whipped cream. After all who doesn’t want a little real whipped cream with their Key Lime Pie? If you want the whipped cream to cover the entire top of the pie, I’d double the whipped cream part of this recipe. Key Lime Pie Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Pie, Dessert Prep time: 4 hours 30 mins Cook time: 15 mins Total time: 4 hours 45 mins Serves: Serves 6 - 8 Filling 14 oz. sweetened condensed milk 3 egg yolks 1/2 cup key lime juice 1 tablespoon key lime zest Topping 1 cup heavy whipping cream 1/3 cup sugar store bought graham cracker crust Filling 14 oz. sweetened condensed milk 3 egg yolks 1/2 cup key lime juice 1 tablespoon key lime zest Topping 1 cup heavy whipping cream 1/3 cup sugar store bought graham cracker crust Add all the filling ingredients to a mixing bowl. Beat until incorporated. Pour into graham cracker crust. Bake at 350 degrees for about 15 minutes. Center will be slightly jiggly. Remove from oven and cool. Refrigerate for 4 hours or overnight. Before serving whip the heavy cream until peaks begin to form. Slowly pour in the sugar and continue to whip until you have stiff peaks. Put the whipped cream in a pastry bag with a star tip. Decorate around the edge. Sprinkle with additional key lime zest if desired. Add all the filling ingredients to a mixing bowl. Beat until incorporated. Pour into graham cracker crust. Bake at 350 degrees for about 15 minutes. Center will be slightly jiggly. Remove from oven and cool. Refrigerate for 4 hours or overnight. Before serving whip the heavy cream until peaks begin to form. Slowly pour in the sugar and continue to whip until you have stiff peaks. Put the whipped cream in a pastry bag with a star tip. Decorate around the edge. Sprinkle with additional key lime zest if desired. Maybe you’d like to try our recipe for? Fresh Strawberry Pie Chocolate Truffle Mousse Pie Peanut Butter Pie Pin It!