Marshmallow Buttercream Icing

1 cup unsalter butter (softened)
7 oz. (1 jar) marshmallow cream
1 cup powdered sugar
1 tsp. vanilla


Beat the butter until creamy.  Add marshmallow cream and beat.  Add powdered sugar and vanilla, increase speed and beat 3 or 4 minutes, until fluffy.  


Makes enough for approx. 12 cupcakes.

Deep Dark Chocolate Cookies

1 ½ cups semisweet chocolate chips (divided into 1 cup and ½ cup)
3 large egg whites
2 cups powdered sugar (divided 1 ½ cups and ½ cup)
½ cup unsweetened cocoa powder
1 Tablespoon cornstarch
¼ teaspoon salt

Preheat oven to 350°F.  Spray 2 large baking sheets with nonstick spray.  Melt 1 cup chocolate chips in a glass bowl in microwave, stirring twice, about 2 minutes.  Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks.  Gradually beat in 1 ½ cup powdered sugar.  Continue beating until mixture resembles soft marshmallow crème.  Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend.  On low speed, beat dry ingredients into meringue.  Stir in lukewarm chocolate and ½ cup chocolate chips.  Dough will become very stiff.

Place ½ cup powdered sugar in bowl.  Roll rounded tablespoon dough into ball; roll in powdered sugar; coating thickly.  Repeat with remaining dough, spacing 2 inches apart.  Bake until puffed and tops crack, about 10 minutes.  Cool on cookie sheet on cooling rack 10 minutes.  Transfer cookies to cooling rack; cool.

Makes about 18 cookies

VERY YUMMY!!  J

Garlic Herb Chicken con Broccoli (Olive Garden copy cat)

This is always my very favorite thing to eat when I go to Olive Garden!!  I found this recipe and thought I would share!  

2 lbs boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
4 Tablespoons olive oil
16 oz dry orecchiette pasta **I have only been able to find these online
           (I used large shell pasta)
1 pint heavy whipping cream 
4 Tablespoons butter 
2 teaspoons minced garlic 
4 teaspoons cornstarch 
3 cups broccoli florets 
Salt and ground black pepper to taste
4 Tablespoons grated Parmesan cheese 

*Spice Mixture* 
2 teaspoons dried basil
2 teaspoons dried parsley 
2 teaspoons dried rosemary
2 teaspoons Mrs. Dash Garlic Herb seasoning
1 teaspoon Red pepper flakes
salt and pepper to taste 

Directions:

Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil until browned, set aside and keep warm. 

Cook orecchiette pasta in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. 

Stir butter or margarine, and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream and the cornstarch on medium heat until it thickens to a sauce. Add broccoli and allow to simmer for 3-4 minutes, before adding pasta. Add additional salt, if necessary.

Remove from heat. Place pasta and broccoli on plate and top with a chicken breast.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Monster Cookies

½ cup butter
4 eggs
1 ½ - 2 cups sugar OR honey
4 eggs
1 tsp. vanilla
2 ½ tsp. baking soda
18 oz. chunky peanut butter
6 cups oatmeal (quick or 3 min.      oats)  *if using old fashioned oats-put in blender
6 oz. chocolate chips (can use dark)

Mix in BIG bowl.

Make into balls and flatten with hand on cookie sheet.

Bake 8-10 min. at 350°.  Let sit on cookie sheet before removing.

Tippin's Cornbread

1 box Jiffy corn muffin mix
1 box Jiffy yellow cake mix
2 eggs
1/3 cup milk
1/3 cup water
¼  cup canola oil

Preheat oven to 400°.  Mix all ingredients.

Let stand for 5 minutes.  Pour into a greased 8” x 8” pan.  Bake at 400° for 10 minutes.

Lower the temperature to 350° and bake for an additional 20 minutes (or until the center is cooked), check with toothpick.


*Double the recipe for a 9" x 13" pan 

Buttercream Fondant

This recipe yields enough fondant to cover an 8” round (double layer) cake. 

1/3 cup light corn syrup
1/3 cup shortening
1/8 tsp. salt
¼ tsp. clear vanilla extract (you only need clear if you are making white fondant)
11 oz. powdered sugar

In a large bowl, stir together the shortening and corn syrup.  Mix in the salt and vanilla., then gradually mix in the powdered sugar until it is a stiff dough.  If you are using a stand mixer, use the dough hook attachment.  Otherwise, knead by hand.  If the dough is sticky, knead in more powdered sugar until it is smooth.  Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with powdered sugar, until it is 1/8 inch thick (or thinner if you like).  Drape over frosted and chilled cakes and smooth the sides down; or cut strips to make bows and other decorations.

Max Brenner's Chocolate Pizza (as featured on Food Network)

Make Pizza Crust as described, and bake until done, about 7 minutes.

Top with sliced banana, chocolate/white chocolate chunks (I use chocolate chips), and marshmallows.

Bake for about 5 minutes at 350°, or until marshmallows are brown (as desired).

Drizzle peanut butter topping and chocolate topping and ENJOY! 

Richie and I first saw this on TV, and we knew we had to try it.  So, while on vacation this summer, we visited Max Brenner at Caesar's Palace in Las Vegas.  It was well worth it!! 

Pizza Crust

2 ½ cups flour   
I cup warm water
1 packet yeast (1 Tbsp.)
2 Tbsp. oil
1 tsp. sugar
1 tsp. salt

Mix water and yeast (until yeast dissolves).  Then add remaining ingredients together.  Roll out on greased pizza pan and top as desired.  Bake at 425° for about 12-15 minutes.

Pumpkin Bars

1 cup oil
4 eggs
2 cups sugar
1 cup pumpkin
2 cups flour
1 ½ cups nuts (optional)
1 ½ cups raisins (optional)
½ tsp. salt
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda

Beat oil and eggs.  Add sugar, pumpkin, flour, salt, cinnamon, baking powder, baking soda, and nuts and/or raisins, if desired.  Bake in a 16 inch sheet pan (a 9" x 13" works well if you want them cake like), 20-25 minutes at 350°.

Icing

1 (8oz) cream cheese
½ tsp. vanilla
2 ½ cup powdered sugar
2 tsp. milk

Mix softened cream cheese, vanilla, powdered sugar, and milk. 

Spread over bars and cut.

Zucchini Bread

1 ½ cups flour
1 tsp. cinnamon
½ tsp. baking soda
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. nutmeg
1 cup sugar
1 cup finely shredded zucchini 
    ( I put mine through the food processor)
¼ cup oil
1 egg

*¼ tsp. finely shredded lemon peel
*½ cup chopped walnuts

*I don’t use these ingredients.  J

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  In another mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well.  Add flour mixture, stir just till combined.  Stir in walnuts.

Pour batter into a greased loaf pan.  Bake at 350° for 45-50 minutes or till a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from pan; cool thoroughly on wire rack.  Wrap and store overnight before slicing.