Skor Bar Cake
1 cake mix (Devils Food or German Chocolate)
1 - 16 oz jar carmel butterscotch ice cream topping
1 - 8oz cool whip
2 - Skor candy bars
Bake cake as directed in 9 x 12 pan. While still warm, poke many holes in it with a wooden spoon handle. Pour ice cream topping over top. Cover and let set in fridge for several hours or overnight. Cover top with Cool Whip. Crush 2 Skor bars & sprinkle on top.
Peanut Butter Brownies
6 eggs
3 C sugar
1 1/2 C brown sugar
1 C peanut butter
1/2 C shortening
1 T vanilla
4 C flour
1 1/2 T baking powder
1 1/2 t salt
1/2 C peanuts
Mix together and bake at 350 for 25 min.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, November 2, 2008
Saturday, November 1, 2008
A Fun Halloween Recipe
I know Halloween was yesterday, but I made this today and it turned out really yummy!
Almond Cream Cheese Caramel Brains
1 C. sliced almonds, divided (I used pecans)
1 pkg (8oz) cream cheese, softened to room temperature
1/4 C sugar
1/2 t cinnamon
1/2 t nutmeg
24 Rhodes dinner rolls, thawed but cold
1/2 C butter, melted
1/4 C brown sugar
Glaze:
1 T butter
1 C powdered sugar
2 T water
1/2 t almond extract
Coat a 10 inch bundt pan with cooking spray: sprinkle with 1/4 C almonds, set aside. Cut cream cheese into 24 equal cubes. In a small bowl, combine sugar, cinnamon, and nutmeg. Roll cream cheese cubes in sugar mixture until coated.
Place 12 filled, coated rolls in the prepared pan and sprinkle with half of the remaining almonds. Combine the butter and brown sugar in a small microwave-safe bowl. Microwave 30 seconds or until sugar is dissolved, stir to combine. Pour half of the brown sugar mixture over rolld in pan. Place remaining rolls in pan. Sprinkle with remaining nuts and any remaining sugar mixture. Top with remaining butter mixture.
Cover with plastic wrap and let rise in a warm place until dough reaches the top of the pan. Remove wrap and bake at 350 degrees for 45 minutes. To prevent over browning, cover with tin foil the last 15 minutes of baking. Invert pan immediately onto a serving platter, (it is natural for the bread to settle). Combine glaze ingredients and drizzle over warm bread.
Almond Cream Cheese Caramel Brains
1 C. sliced almonds, divided (I used pecans)
1 pkg (8oz) cream cheese, softened to room temperature
1/4 C sugar
1/2 t cinnamon
1/2 t nutmeg
24 Rhodes dinner rolls, thawed but cold
1/2 C butter, melted
1/4 C brown sugar
Glaze:
1 T butter
1 C powdered sugar
2 T water
1/2 t almond extract
Coat a 10 inch bundt pan with cooking spray: sprinkle with 1/4 C almonds, set aside. Cut cream cheese into 24 equal cubes. In a small bowl, combine sugar, cinnamon, and nutmeg. Roll cream cheese cubes in sugar mixture until coated.
Place 12 filled, coated rolls in the prepared pan and sprinkle with half of the remaining almonds. Combine the butter and brown sugar in a small microwave-safe bowl. Microwave 30 seconds or until sugar is dissolved, stir to combine. Pour half of the brown sugar mixture over rolld in pan. Place remaining rolls in pan. Sprinkle with remaining nuts and any remaining sugar mixture. Top with remaining butter mixture.
Cover with plastic wrap and let rise in a warm place until dough reaches the top of the pan. Remove wrap and bake at 350 degrees for 45 minutes. To prevent over browning, cover with tin foil the last 15 minutes of baking. Invert pan immediately onto a serving platter, (it is natural for the bread to settle). Combine glaze ingredients and drizzle over warm bread.
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