Herb & Sweet Onion Scalloped Potatoes (2012 Milk Calendar Recipe) yoyomax12 - the diet free zone 2026-09-18 | Herb & Sweet Onion Scalloped Potatoes (2012 Milk Calendar Recipe)
Strawberry Crunch Ice Cream Cake yoyomax12 - the diet free zone 2024-06-22 | Delicious ice cream dessert. Very easy! Time consuming, but only because you have to freeze the three layers not because it is labour intensive.Ingredients36 Golden Oreo cookies, divided (24 for crust and 12 for topping)1/4 cup butter melted About 3 cups vanilla ice cream, softenedAbout 5 cups strawberry ice cream, softenedAbout 2 cups of Kool Whip or other whipped topping(1 ounce) freeze-dried strawberries, coarsely crushed about 1/2 cup crushed freeze dried strawberries1/2 cup chopped fresh strawberries optionalDirections1. Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 15-20 minutes. Cool and then chill.2. Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and some fresh chopped up strawberries (optional) and freeze, covered, until firm.3. Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping.4. Top the strawberry ice cream layer with the Kool Whip topping and then sprinkle on the cookie/strawberry topping. Pressing down gently. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting if your freezer is super cold. Recipe found here: tasteofhome.com/recipes/strawberry-crunch-ice-cream-cakeMusic by Jason Shaw at Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Chocolate Peanut Butter Candy Bars - Using Ritz! yoyomax12 - the diet free zone 2024-06-16 | These taste like a candy bar with just the right amount of chocolate caramel flavour and crunchiness. Ingredients1 1/2 cups graham cracker crumbs1 cup white granulated sugar3/4 cup packed brown sugar3/4 cup butter 1/3 cup milkabout 200g of plain Ritz crackers or saltines1 1/2 cups semi-sweet chocolate chips1 1/4 cups creamy peanut butterIn a medium saucepan, combine the cracker crumbs, sugars, butter, and milk. I suggest melting the butter first before adding in the other ingredients. Bring to a boil, stirring constantly. Cook and stir constantly for about 5 minutes. Grease a 9x13 pan and place a single layer of Ritz crackers along the bottom. Top with half of the fudge mixture. Top with more ritz crackers and then the remaining fudge mixture. Top with a third layer of crackers ---- NOTE I didn't do this in my video, I liked the idea of thinner bars. In a microwave safe bowl or in a double boiler over the stove, combine the chocolate chips and peanut butter and melt them together. Stirring until smooth. Pour over the crackers and refrigerate until firm. This can be stored at room temperature.Recipe found here: bunsinmyoven.com/chocolate-peanut-butter-candy-barsMusic by Jason Shaw Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Pistachio Brownie Toffee Bars yoyomax12 - the diet free zone 2024-06-08 | I was so surprised by the toffee flavour in these considering you don't actually add any!Base layer:3/4 cup butter, softened or at room temperature3/4 cup packed brown sugar1 large egg yolk3/4 teaspoon vanilla extract1-1/2 cups all-purpose flourfilling:1 package fudge brownie mix (13x9-inch pan size) ** Note, I couldn't find this size, so I used a smaller one and it was fine**1/3 cup water1/3 cup canola or vegetable oil1 large eggtopping:1 package (11-1/2 ounces) milk chocolate chips, melted with 1 tsp shortening3/4 cup coarsely chopped salted roasted pistachiosDirectionsPreheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 9x13 " baking pan.Bake until edges are golden brown, 12-14 minutes (mine took a bit longer, closer to 20 minutes) Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended.Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Mine took a bit longer, closer to 20-25 minutes.Allow to cool to room temperature or just about room temp (it is okay if they are still a bit warm). Spread melted chocolate over top; sprinkle with pistachios. Let stand until set or put in the refrigerator uncovered to hasten the cooling process. Cut into bars.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Lemon Shortbread Bars - with a surprising topping! yoyomax12 - the diet free zone 2024-06-03 | These bars have a nice shortbread crust, a tangy lemon filling and a nice sweet sour cream based topping.⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️Found in Taste of Home Magazine.Music by Audionautix.comBase:1-1/2 cups all-purpose flour1/2 cup icing/confectioner's sugar1 teaspoon grated lemon zest1 teaspoon grated orange zest3/4 cup cold butter, cubedfilling:4 large eggs2 cups sugar1/3 cup lemon juice1/4 cup all-purpose flour2 teaspoons grated lemon zest2 teaspoons grated orange zest1 teaspoon baking powdertopping:2 cups sour cream1/3 cup sugar1/2 teaspoon vanilla extractDirections In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball.I found that my mixture would not come together very well, if this happens to you, add in a tablespoon or so of water or milk to help it along. Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes (20-25 if you are using a glass baking dish).In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. Mine took closer to 25 minutes. I suggest you bake until filling is slightly jiggly, but mostly set. In a small bowl, combine topping ingredients. Spread over filling.Bake until topping is set, 7-9 minutes longer. I baked mine for about 20 minutes and the topping didn't change texture almost at all. I would suggest doing about 15 minutes and then take it out of the oven. Cool to room temperature and cover and Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Strawberry Rhubarb Bars yoyomax12 - the diet free zone 2024-05-26 | You can use fresh or frozen fruit for this recipe.Found on the Taste of Home website.⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️Music by Jason Shaw at Audionautix.comTop and bottom crumble:2 cups quick-cooking oats2 cups all-purpose flour1-1/3 cups packed brown sugar3/4 teaspoon baking soda1/4 teaspoon salt1 cup butterFilling3 cups chopped fresh or frozen rhubarb3 cups chopped fresh or frozen strawberries2 tablespoons lemon juice3/4 cup white granulated sugar1/4 cup cornstarchGlaze:3/4 cup confectioners' sugar1 to 2 tablespoons 2% milkDirectionsPreheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press about two-thirds into a greased 13x9-in. baking pan.In a medium sized saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Simmer, uncovered, until softened, 3-5 minutes. Mix sugar and cornstarch together and add to the pot. Stir until combined. Return to a boil. Cook and stir until thickened, 1-2 minutes, Pour over the bottom layer Sprinkle with remaining crumb mixture.Bake until topping is golden brown and filling is bubbling around the edges, about 25-30 minutes (add 10 minutes or so with a glass baking dish)In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Recipes using cake mixes #60 - Friendship Cake yoyomax12 - the diet free zone 2024-05-10 | This recipe makes enough cake started mix to give to three of your friends and one for you to make your own cake. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️Starter mix:3 cups apple juice1/2 cup white granulated sugar2 tsp lemon juice1 package (1/4 oz) active dry yeast (about a tablespoon)1 jar (10oz) maraschino cherries undrained - I suggest you halve or quarter the cherries 1- 7 oz package or 1 1/4 cups dried apricots chopped1- 15 oz can of crushed pineapple undrainedDAY ONE:Warm apple juice, sugar and lemon juice until it reaches 110 F (warm)Add in the yeast.In a large (at least 2 quart) jar or bowl add in the jar of cherries and juice.Add in the apple juice mixture and stir.Lightly cover with a very loose lid or loosely placed plastic wrap.Stir one more time that dayDAY TWO:Stir mixture twiceDAY THREE:Stir in raisins and stir once more that dayDAY FOUR:Stir in apricots and stir once more that dayDAY FIVE:Stir in pineapple.Separate the mixture equally into 4 - two cup jars.Store in the refrigerator for up to two weeks.Cake:1/2 cup packed brown sugar1/2 cup chopped nuts2 tbsp butterAbove three ingredients are for the topping.1 package (as big as you can find or 18oz) yellow cake mix1 jar of starter mix (about 2 cups)1/2 cup vegetable oil3 large eggs******NOTE ******* The above cake recipe is the one I made in the video, which was okay. I think that the recipe below would be better. 1 yellow or golden cake mix (18 oz size)8oz cream cheese at room temperature1/2 cup vegetable oil1/2 cup white granulated sugar3 large eggsMix this together with the one jar of starter and then sprinkle with the brown sugar/nuts topping.Music by Jason Shaw of Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Iowa Ham Meatballs yoyomax12 - the diet free zone 2024-05-06 | These meatballs are delicious served over rice and are a great way to use up any leftover ham you have.⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️Meatballs:1 lb ground ham1 lb Ground beef1 cup graham cracker crumbs1 large egg3/4 cup milk (as mentioned in the video, I left this out in error and the meatballs were still very good and not dry at all, so if you have a dairy sensitivity, leave it out).Sauce:1 10 oz can tomato soup1 cup brown sugar1/2 cup vinegar (of your choice)1 tsp dry mustardMix sauce ingredients together in a small bowl. Mix together the meatball ingredients and form into balls. Place them into a greased casserole dish and pour sauce over.Bake at 350 uncovered for an hour.Music by Jason Shaw of Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Poppy Seed Cheese Bread yoyomax12 - the diet free zone 2024-05-03 | Recipe found in a Taste of Home magazine.Ingredients1 package (1/4 ounce) active dry yeast (I used INSTANT active dry yeast)2 teaspoons sugar1/4 cup warm water (110° to 115°)3/4 cup warm whole milk (110° to 115°)2 tablespoons shortening1 teaspoon salt2-1/4 to 2-1/2 cups all-purpose flourTOPPING:2 cups shredded cheddar cheese1 large egg1/3 cup whole milk1 teaspoon finely chopped onion (I used 4 large green onions finely chopped)Poppy seedsDirections1. If using active dry yeast, Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. **NOTE** I used instant active dry yeast so I added the milk, water, yeast shortening and sugar all at once to the bowl without dissolving the yeast in the sugar water, because with instant active dry yeast you don't have to dissolve it ****Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.*** The "warm place" I use to let dough rise is my oven. I turn the oven on at 350F for about 2-3 minutes and then shut it off, leaving my oven light on. Another "warm place" that works well is your microwave. Jus put a cup of boiling water in the microwave with your dough bowl and it will make a cozy spot to rise as well ****2. Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.3. Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes (mine took about 30 because of my glass baking dish). Cut into squares; serve warm. Music by Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Recipes using cake mixes #59 : Blueberry Streusel Coffee Cake yoyomax12 - the diet free zone 2024-04-29 | This recipe found in a book called "the Cake Mix Doctor- Deluxe edition"Cake:1 yellow or golden cake mix (18 oz size)8oz cream cheese at room temperature1/2 cup vegetable oil1/2 cup white granulated sugar1/4 cup milk3 large eggs1 1/2 to 2 cups of fresh or frozen blueberries (if your blueberries are frost free and nicely loose and separated, you won't have to thaw them). Streusel topping:1/2 cup chopped pecans1/4 cup brown sugar3 tbsp butter melted1/2 tsp cinnamonCombine the streusel ingredients in a small bowl and set aside.Put all the cake ingredients (except for blueberries) in a large bowl and blend until smooth.Pour batter into a 9x13" baking dish and smooth out to even layer.Sprinkle blueberries over the batterScatter teaspoonfuls of the streusel over the cake on top of the blueberries.Bake at 350F for 45 minutes until golden brown and when the cake springs back when lightly pressed with your fingers.Serve warm or cold.Music by Jason Shaw of Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Coconut Raspberry Crumble Bars yoyomax12 - the diet free zone 2024-04-26 | My parents have always tended a raspberry patch next to their house. I loved to pick and freeze them (and to eat them right there, right off the bushes, still warm from the sun). Since they passed away, we have sold the house I grew up in. It makes me sad to see the raspberries in my freezer as I know they were gathered during happier times and they will not be replaced this year. My raspberry playlist: youtube.com/playlist?list=PLQhvHiBS6HlHp62a_oTF9w9Tsw_nQoJ9A&si=3aCsvxXCFUAmXTuJ2 cups all-purpose flour¼ teaspoon baking powder¼ teaspoon salt¾ cup unsalted butter , at room temperature1 cup granulated sugar1 large egg1 teaspoon vanilla extract2 cups unsweetened flaked coconut (divided into a 1 1/4 cup portion and a 3/4 cup portion)¾ cup white chocolate chips (divided into a 1/2 cup portion and a 1/4 cup portion)1 jar (12 oz) about 1 1/2 cups of raspberry preserves or jam Pre-heat oven to 350°. Grease a 13x9 baking dish or line with parchment paper In a large bowl cream the butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. Blend in the salt and the baking powder. Gradually add the flour mixture until just combined. Add 1¼ cups of the coconut and the ½ cup of white chocolate chips. Use a rubber spatula to mix these in if your mixer can't do it.Divide the dough and press about ¾ of the dough into the bottom of the 9x13 pan. Spread the raspberry preserves/jam over the layer of dough. Sprinkle the remaining ¾ cup of coconut and ¼ cup of white chocolate chips evenly on top, followed by the remaining cookie dough. Crumble the dough over the top. Gently press it down into the raspberry preserves.Bake at 350° for 35-40 minutes, or until lightly golden brown on top. Recipe found here: pinterest.ca/pin/535435843210010942Music by Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Tennessee Onions yoyomax12 - the diet free zone 2024-04-22 | These baked onions make a great side dish. The extended baking time caramelizes them beautifully and they get super sweet! 3 lbs of sweet onions2 1/2 cups (more or less) of cheese - I used 1 cup cheddar, 1 cup mozza and 1/2 cup parmesan.Spice mix - I used 1 tsp garlic salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp thyme.1/2 cup butter cut into small pieces.Slice up the onions into thick slices and separate the rings.Place onions in a 9x13" baking dish ( I greased mine prior).Sprinkle with spices, dot with butter pats, sprinkle on cheeses.Cover with foil (grease foil so that it doesn't stick to cheese) and bake at 350F for 40 minutes.Remove foil and increase temp. to 425 F, continue to bake until onions are soft and top is browned and edges are crispy. I added an additional 1/2 cup cheddar in the last 10-15 minutes of cooking time (this is optional). Music by Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Impossibly Easy Pecan Pie - a Bisquick recipe yoyomax12 - the diet free zone 2024-04-19 | 1 1/2 cups chopped pecans (mine were mostly halves, so it it sup to you if you want to chop them)3/4 cup brown sugar1/2 cup Bisquick mix1/4 cup butter melted3/4 cup whipping cream3/4 cup dark or light corn syrup1 1/2 tsp vanilla ( I edited this out in error, but I put it in there, promise!)4 eggsSprinkle the pecans in the bottom of a greased 9" pie plate.Combine all the other ingredients in a bowl and then pour over the pecans in the pie plate.Bake at 350F for 50-55 minutes until golden brown and a knife inserted into the center comes out clean. Let stand for a few minutes before serving.Store covered in the refrigerator. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Chicken Artichoke Bake yoyomax12 - the diet free zone 2024-04-15 | This recipe is a great way to use up leftover chicken.Recipe from a "Delish Casseroles" magazine.Music by Audionautix.com3/4 cup basmati rice (cook this amount according to package directions and allow to cool)1 1/2 cups milk1/2 cup grated parmesan cheese6 oz. of cream cheese cubed2 cloves of garlic mincedRed pepper flakes to tastePepper to tasteSalt to taste4 cups of cooked chopped or shredded chicken2 cups packed fresh spinach1 -14oz can artichoke hearts drained and cut into quarters.2 cups of shredded mozzarella cheese (divided into two one cup measures).Cook milk, parmesan, cream cheese, garlic, peppers and salt in a medium sized saucepan until cheeses are melted, mixture is smooth and has thickened slightly (about 4 minutes).In a large bowl, toss together the chicken, cooked rice, artichokes, one cup mozzarella and spinach. Add the sauce mixture and stir until coated.Pour into a 9x13" lightly greased baking dish and sprinkle with the remaining cup of mozzarella and bake uncovered at 350F for about 35-40 minutes until hot and bubbly. I put mine on broil for 2-3 minutes to brown the top, this is optional.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Food That Fools: Devilled Eggs yoyomax12 - the diet free zone 2024-04-12 | Egg white:1 cup milk (divided into two 1/2 cups)1/2 oz (2 packets) unflavoured gelatin1- 14oz can sweetened condensed milk1/2 tsp almond extract (optional)Sprinkle the gelatin on top of 1/2 cup of milk in a small bowl. Allow to sit for 5-6 minutes, the gelatin will absorb most of the milk.Put 1/2 cup milk and the can of sweetened condensed milk in a medium saucepan and heat over medium heat until hot. Add the gelatin mixture and stir continuously over medium heat until the mixture is very hot (not boiling) and the gelatin has dissolved. Stir gently, you want to avoid making too many bubbles.Strain the mixture to get rid of undissolved gelatin bits.Pour into lightly greased silicone egg molds and refrigerate until set.Filling:4 oz cream cheese (room temp.)1/4 cup softened butter1/2 tsp vanilla extract2 cups powdered sugarOrange and yellow food colour- Beat the cream cheese and butter together until creamy, beat in vanilla powdered sugar. Add a couple of drops of orange and yellow food colour. Adjust colour by adding more yellow if required. Pop the egg shapes out of the molds and scoop out a small hole. Fill with the frosting and sprinkle on some orange sugar or some orange powdered food colour. Keep covered in the refrigerator. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
French Fry Bake Casserole yoyomax12 - the diet free zone 2024-04-08 | I found this recipe in a Taste of Home magazine. The photo in the magazine shows a sauce that is a lot thinner and I'm wondering if they used the 1/2 cup flour described in their own recipe. Check it out here: tasteofhome.com/recipes/french-fry-bake1/3 cup butter1 small onion, chopped1 small green or red pepper, chopped1/2 cup flour (too much in my opinion, start off with 1/4 cup and add a little bit more if your mixture is too runny: ie. dissolve any extra flour into a little bit of milk to add it) 3 cups milk1 medium carrot, shredded1 cup shredded cheddar cheese, divided into 2- 1/2 cups (or more if you want more cheese)1/3 cup diced pimientos, drained1 can green chilis 1/2 teaspoon salt1/2 teaspoon pepper1 package (32 ounces) frozen french-fried potatoesDirectionsPreheat oven to 350°. In a large saucepan heat butter over medium heat. Add onion and green pepper; cook and stir until onions are translucent about 5 minutes. Stir in flour until blended and add in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes.Stir in carrot, 1/2 cup cheese, pimientos, green chilis salt and pepper until cheese is melted. Remove from heat. Place french-fried potatoes in a greased 13x9-in. baking dish; pour sauce over top. Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 3-5 minutes longer.Music by Audionautix.comMy name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Impossibly Easy Cherry Custard Pie - Recipe using Bisquick yoyomax12 - the diet free zone 2024-04-05 | More recipes that use Bisquick as an ingredient: youtube.com/playlist?list=PLQhvHiBS6HlH4m5-PYUQwZ0Ba4Wu_-ZVKPie:1/2 cup bisquick baking mix1/4 cup white granulated sugar3/4 cup milk2 tbsp softened butter1/4 to 1 tsp almond extract2 large eggs1 can (21 oz) Cherry pie filling - drained (keep the liquid)Streusel topping:1/4 cup bisquick mix1/4 cup packed brown sugar1/4 to 1 tsp cinnamon1 tbsp or 2 tbsp softened butter(stir together the bisquick, brown sugar and cinnamon together, cut in the butter and blend until you get coarse crumb texture, I started off with 1 tbsp of butter and added a second one because I thought it looked too dry, I forgot to mention this in the video). Drain the cherries from the pie filling, reserve the liquid.Combine the 1/2 cup bisquick, white sugar, milk, eggs, almond extract and 2 tbsp butter together in a small bowl (a whisk works best).Pour this into a 9 inch greased pie plate.Spoon drained cherries around the pie. Place several 1 tsp dollops of the cherry pie filling liquid around the pie (optional).Bake for about 20 minutes at 400 F. Remove from oven and top with the Streusel topping. Continue to bake until a knife inserted in the center comes out mostly clean and the streusel has browned a bit.Allow to cool completely before slicing.Keep refrigerated.Music from Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Food That Fools! French Fries and Poutine - April Fools Food yoyomax12 - the diet free zone 2024-04-01 | #aprilfoolsday More food that fools! : youtube.com/playlist?list=PL9CE6EF0BB65CE944Sugar cookie dough: youtube.com/watch?v=1G9ECTNwVIk&t=6s1/2 cup butter1 cup sugar1 egg, lightly beaten1 tsp. vanilla2 cups flour1/2 tsp. baking powder1/4 tsp salt (omit if using salted butter, it didn't add it)Using an electric mixer, cream the butter and sugar in a large bowl. Add the egg and vanilla and mix well.In another bowl, combine the flour, baking powder, and salt.Mix in the flour a little at a time until all the ingredients are well combined.If the dough is crumbly, bring it together into a dough ball with your hands, kneading slightly.If your dough is too sticky or soft, chill it for 30 minutes in the fridge.Roll out the dough between sheets of parchment paper until it is 1/8" thick all over. If your work surface is very small, or if your kitchen is very hot , cut the dough ball in 2-3 pieces and roll out one piece at a time.Using a pastry wheel, pizza cutter or knife, slice the dough into long strips.Place the cut dough in the freezer for 15-20 minutes until firm and then break the pieces apart and arrange them on a cookies sheet.Lightly beat and egg with a tablespoon of water and spread this egg wash over the cookies with a pastry brush.Place the cookies on a greased (or parchment or silicone lined) baking sheets and bake at 350F for 9-10 minutes or just until the edges are brown or until they look like french fries.Let the cookies set on the sheets for about 2 minutes, then transfer to a wire rack to cool completely.Raspberry sauce "Ketchup" Video recipe: youtube.com/watch?v=7CquKcvOVIo5-6 oz frozen raspberries1/8 cup sugar1/8 cup water(to thicken sauce: 1/2 tbsp cornstarch, 1/8 cup water mixed together).Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/8 cup water; bring to a boil over medium-high heat. Break up berries with spatula or wooden spoon if frozen together. Continue to cook 5 minutes, stirring frequently, until berries burst and mixture begins to boil vigorously. Combine cornstarch and 1/8 cup water in a small bowl. Stir into boiling mixture and continue to cook 2 minutes, or until mixture is very thick. Strain sauce through fine mesh strainer. Store in a covered container in the fridge.Music by Jason Shaw: Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Death by Chocolate Poke Cake (recipe using a cake mix) yoyomax12 - the diet free zone 2024-03-29 | Other recipes that start off as a cake mix! : youtube.com/playlist?list=PLB3E86BCE74530B88These are over-the-top chocolatey!Layer 1 Cake layer:One box of chocolate cake mix1/2 cup water1/3 oil plus 2 tbsp1 cup sour cream4 egg whites1 box instant chocolate pudding mixBlend this together and pour it into a greased 9x13" baking dish (I lined mine with greased parchment) , bake at 350 F until toothpick inserted in the center comes out clean.When it comes out of the oven, poke some holes in the top of the cake with the handle of a wooden spoon. Allow to cool completely.Layer 2 Ganache Topping:1 cup semi-sweet chocolate chips1 can sweetened condensed milk.Melt the chocolate chips and then stir in the sweetened condensed milk.Pour this over the baked cake and put this into the fridge to allow the topping to set up a bit and is completely cool.(It won't set completely, it will become thicker)Layer 3 Frosting:2 1/2 cups Icing sugar1 cup butter, room temperature2 tsp vanilla extractpinch of salt Milk or cream (1-2 tbsp depending on how you like the texture)1/4 cup to 1/2 cup unsweetened cocoa powder1/2 cup mini chocolate chipsCream sugar and butter together until smooth.Blend in the cocoa powderAdd in the vanilla extract salt and salt and then enough milk or cream to get a fluffy spreadable frosting texture. Don't skimp on the beating, it will get nice an fluffy after a few minutes.Stir in chocolate chips.Spread this over the cake/ganache layers.Additional chocolate chips or chocolate candies for decoration if desired. Idea for recipe found in a Taste of Home magazine.Music by Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Leftover Pork Roast / Pulled Pork Cornbread Casserole yoyomax12 - the diet free zone 2024-03-25 | Casserole playlist: youtube.com/playlist?list=PLQhvHiBS6HlG1FynSZldp1JwHJouRpcxLI was looking for a recipe to use up some leftover pork roast and stumbled upon this one. I was surprised on how good it was. I may use this again to use up cooked chicken as well.Recipe found here: pinterest.ca/pin/2728196899209625521 box Jiffy corn bread mix1 can 14oz creamed corn2 cups shredded cheese (divided into 2- one cup portions)2 eggs1/2 cup milk1 lb cooked pork1 1/2 cups barbecue sauceCombine corn bread mix, creamed corn, eggs, milk and 1 cup cheese and pour it into a greased 9x13" baking dish.Bake at 400 F for 20 minutes.Stir together the pulled pork or cut up pork road and the bbq sauce, set aside.Remove the dish from oven and spoon on the pork and bbq sauce mixture on top of the partially baked cornbread. Sprinkle with remaining 1 cup cheese.Bake for an additional 20 minutes.Allow to sit for 5-10 minutes before slicing. Music by Jason Shaw Audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Easter Kool-Aid Pie (but not really pie) yoyomax12 - the diet free zone 2024-03-22 | This is a very light dessert that would be good after a big dinner. It is essentially Kool-Aid flavoured whipped cream. It is visually pleasing but not extraordinary.In my opinion, my Easter Cheesecake has flavour and a lovely presentation: youtube.com/watch?v=SBDo6-MEZ0wCrust:2 2/3 cups graham wafer crumbs1/2 cup butter melted (I used salted)Stir ingredients together until crumbs are moistened and press into the bottom and up sides of a springform pan. Chill in the refrigerator.Filling:4 envelopes of Kool-Aid (I used Cherry, Grape, Lemonade and Blue Raspberry)2 cans of sweetened condensed milk4 Cups of heavy whipping creamFor each layer, do the following:Stir together the Kool-Aid powder and 1/2 can of sweetened condensed milk until powder is dissolved. Whip 1 cup of whipped cream until stiff peaks form.Fold in the Kool-Aid mixture into the whipped cream. It is up to you if you add all of it, taste it and see what you think.Spoon the mixture into the springform pan. Refrigerate the layer while you prepare the next one. **NOTE** I added a bit of yellow paste food colour to the lemonade layer to achieve a brighter yellow colour.Once all four layers are in the pan, refrigerate for several hours before cutting into it.Keep refrigerated.This recipe is based on a couple of recipes I found on the internet with some variations. Music by audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Easter Peeps in Gelatine Dessert - I did it so you wont have to yoyomax12 - the diet free zone 2024-03-18 | More Recipes using Peeps! : youtube.com/playlist?list=PLQhvHiBS6HlFBC0uQ6gpuYv_SaINMkQ8t&si=A-PklpMr9Kffs3fr4 cups clear liquid (I suggest white grape juice or soda)2 cans sweetened condensed milk2 cups boiling water2 cups cold water1 box cherry or strawberry Jell-O powder1 box blue raspberry Jell-O Powder5 tbsp of unsweetened gelatine powderPlace 2 cups of your clear liquid of choice in a large saucepan. Sprinkle 3 tbsp of gelatine powder over the liquid and allow it to absorb water until you don't see any more dry powder.Pour 2 cups of boiling clear liquid in the saucepan and stir until dissolved over low heat. I say boiling water in the video, but now that I think about it, I am recommending that you use something with more flavour (like white grape juice or sprite soda).Pour this into a Bundt pan (mine is a 12 cup pan) that has been lightly greased with cooking spray,.It should come to about halfway up the pan. Cool this (I put mine in the fridge) until the gelatin starts to gel.While you are waiting for the base layer to gel, prepare the next to layers.Once the clear layer is gelled enough, press the Peeps into the gelatin, upside down and facing outward. If they just float up to the surface, try pressing down again almost to the bottom, it they continue to pop up, put the clear gelatine back into the fridge to chill a bit more. Chill this completely until gelatine is well set, this won't take long once it has started to set.For the pink and blue layers, do the following:Combine a package of Jell-O with one tbsp of unflavoured gelatine.Add one cup of boiling water and stir until Jell-O is dissolved.Stir in one cup of cold water.Stir in one can of sweetened condensed milk.Repeat with other package of Jell-OAllow the mixtures to cool completely on the countertop (not fridge).Pour the blue layer over the clear layer and put it back into the fridge until set completely. Pour the pink layer over the blue layer and refrigerate until set.If your pink mixture has become set while you were waiting, microwave the mixture for just a few seconds at a time until liquid enough to pour. I recommend allowing the entire thing to chill for no more than a couple of hours before unmolding. I think this may keep the Peeps from getting super squishy, but I'm not sure about that. If you try this, let me know!INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Shamrock Pistachio Pudding Sandwich Cookies yoyomax12 - the diet free zone 2024-03-15 | These would be a very nice treat for St. Patrick's Day #stpatricksday The amount of filling is perfect for about 20- 4 inch sandwich cookies.Cookies1 box pistachio pudding mix 3.4 ounces½ cup unsalted butter softened¾ cup white granulated sugar1 large egg1 ½ cups all-purpose flour¼ tsp saltFilling:½ cup butter softened8 ounces powdered sugar½ tsp vanilla extract1/4 cup finely chopped pistachios (I used salted) 1 tablespoon milk or cream (more or less to get the consistency you want)Beat together the butter, sugar, vanilla and about 1/2 tbsp of cream or milk. Add more milk or cream to get the consistency you want. Cream the butter, white granulated sugar, pudding mix and salt in a mixing bowl until light and fluffy. Blend in egg. Blend in flour until combined and bring the dough together with your hands.Roll out to 1/8" thickness on parchment paper. Cut out cookies making sure you have pairs of tops and bottom cookies.Chill or freeze before transfer to cookie sheet.Bake at 350 for 10-12 minutes until just a teeny tiny bit brown on edges.Allow to cool and then fill and assemble.Makes about 20-4" diameter sandwich cookies.Recipe based on this one: mybakingaddiction.com/pistachio-pudding-linzer-cookies/#wprm-recipe-container-30431Music by Jason Shaw : audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Cream Cheese Pineapple Pie for Pi Day! yoyomax12 - the diet free zone 2024-03-14 | Please check out Jim's video here: youtu.be/KNJpT1shuJMThis is a delicious pie that combines the tangy flavour of cream cheese and a lovely sweet pineapple layer. You could easily switch out the pineapple for another fruit like blueberries or raspberries. Dough for single-crust pie1/3 cup white granulated sugar1 tbsp cornstarch1/2 of a small can (8 ounces) crushed pineapple with juicecream cheese layer:1 package (8 ounces) cream cheese, softened to room temperature1/2 cup sugar1 tsp salt (****I recommend reducing this to 1/4 tsp or omitting it altogether****) 2 large eggs1/2 cup milk1/2 tsp vanilla extract1/4 cup chopped pecansDirectionsPreheat oven to 400°.Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and cornstarch is no longer very cloudy. Set aside to cool slightly.Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla.Spread pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans.Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Store covered in the refrigerator.Recipe from Taste of Home Magazine.Music by audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Easter Rice Krispies Treats (with a Cadbury Mini Egg Hidden Layer) yoyomax12 - the diet free zone 2024-03-11 | Recipes using Rice Krispies Playlist: youtube.com/playlist?list=PLQhvHiBS6HlHUmnEIo5ikbfAKGnlv1BB2Easter Playlist: youtube.com/playlist?list=PLBC770605BC4B5ABA3 tbsp butter10 oz (one standard bag) marshmallows, minis or regular6 cups Rice Krispies cereal8 oz of candy melts 1 cup of sweetened flaked coconut (I only used about 1/2 a cup of it) tinted green with a little green food colour.10 oz of Cadbury Mini Eggs (or as many or as few as you'd like)Easter Sprinkles./candies for decoration.Melt butter and marshmallows on the stove on low or in the microwave for about 90 seconds or until the marshmallows are puffed and melted. Stir butter and melted marshmallows together until combined and smooth.Grease an 8X10 baking dish. Spread 1/2 of the mixture in the bottom and top with a layer of mini eggs. Cover with the remaining Rice Krispies mix. Dampen your hands with a bit of water to keep them from sticking.Melt the candy melts and spread over the Rice Krispies layer. While it is still not set, sprinkle with coconut and sprinkles. Allow candy melts to set and then cut into squares. Best eaten the same or next day.Recipe idea found here: pinterest.ca/pin/272819689920894660Music by Jason Shaw: audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Flower, Bunny & Candy Pretzel snacks and Sweet and Savory Carrot Cones for Easter yoyomax12 - the diet free zone 2024-03-08 | Easter Playlist: youtube.com/playlist?list=PLBC770605BC4B5ABAEdible Crafts Playlist: youtube.com/playlist?list=PLQhvHiBS6HlEi2HD3W2DwpL9qUJmUpwzlQuick and easy Easter treats that would be a great addition to an Easter Basket.Music by audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
A Trio of Edible Crafts using Peeps for Easter: Race car, skateboard, House yoyomax12 - the diet free zone 2024-03-04 | Here are the timestamps for each craft:Peep Race cars: 00:17Peep Skateboarders: 02:29Peep Houses: 05:26Easter goodies playlist: youtube.com/playlist?list=PLBC770605BC4B5ABANon spreading cookie recipe (that is actually another Easter recipe, Pinata Easter egg cookies). youtube.com/watch?v=1G9ECTNwVIkGarden boxes video: youtube.com/watch?v=BOXXwYpYtKQI found the basic idea for these on Pinterest. Music by Audionautix.comNFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Banana Split Brownies yoyomax12 - the diet free zone 2024-02-28 | These have a cherry flavoured fudgy brownie layer with a creamy top layer and tastes of banana, strawberry and peanut. They have all the delicious flavours of a banana split.Found on the Taste of Home website.Music by audionautix.comBrownie layer:8 ounces unsweetened chocolate3/4 cup salted butter3 large eggs2 cups white granulated sugar1 teaspoon vanilla extract1 cup plus 2 tablespoons all-purpose flour1 cup maraschino cherries, choppedTopping layer:1 package (8 ounces) cream cheese, softened to room temperature1/2 cup mashed ripe banana (about 1 medium)1/3 cup strawberry jam, the chunkier the better.1 large egg,1/4 - 1/2 cup chopped (or unchopped) salted or unsalted peanuts Sliced bananas and additional chopped maraschino cherries for garnish if desired.Melt the butter and chocolate together, either in the microwave or on the stovetop. Set aside.Cream together the white sugar and the 3 eggs for 3-4 minutes until light yellow and the volume increased.Blend in 1 tsp vanilla extract and the melted chocolate/butter mixture.Blend in the flour until just combined.Fold in chopped cherries.Pour brownie batter into a 9x13" greased baking dish. Set aside.Beat cream cheese until smooth. Beat in the mashed banana and the strawberry jam.Beat in the egg.Pour this mixture on top of the unbaked brownie batter.Sprinkle peanuts on top.Bake at 350 for 45-60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.Allow to cool completely before cutting into squares.Serve with a dollop of whipped cream and some sliced bananas and cherries if desired. Store covered in the refrigerator.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Recipes Using Cake Mixes: Orange Creamsicle Cookies yoyomax12 - the diet free zone 2024-02-23 | This is my Facebook page. facebook.com/TammyYoyomax12 Once again, I managed to mess up filming and don't have the footage of me very artfully and with great cinematographic effect, placing the cookie dough on the cookie sheet. Someday people, someday.....These cookies taste just like creamsicles with a lovely orange flavour and the white chocolate chips providing that creamy vanilla flavour that you would get from ice cream.Recipe found here: momontimeout.com/creamsicle-orange-cookiesMusic by: audionautix.com#ongridliving #recipesusingcakemixes #cakemixes1 box of white cake mixOne four serving size box orange jello 2 tbsp orange zest1/2 cup salted butter softened to room temp.2 eggs2 cups white chocolate chipsIn a large mixing bowl whisk together the white cake mix, orange gelatin powder and orange zest.Add the butter and eggs to the bowl. Beat the ingredients together until dough is smooth and there is no more cake mix powder lefdt.Add the white chocolate chips and stir into the cookie dough.Using a cookie scoop or a heaping tablespoon measure, put ball of dough on a greased or silicone/parchment covered cookie sheet, leaving about 2 inches between each ball.Bake the cookies for 10 to 13 minutes or until centers are set and the edges are light brown. Remove the cookies from the oven and let cool for about 10 minutes on the baking sheet before removing to a cooling rack to finish cooling. Don't move them around too much before they are cool because they will fall apart. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, retired municipal employee that uploads to youtube for fun.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Garden Art Focaccia Bread yoyomax12 - the diet free zone 2024-02-17 | ** Note ** I sprinkled mine with a bit of Italian seasoning at the same time I sprinked it with salt before baking. I omitted this in the narration. Some day I will make an entire video without forgetting something, promise. This is a very nice bread, best served warm from the oven with your favourite meal.Recipe from Taste of Home magazine.Music by audionautix.com1 pkg (1/4 oz) or 2 1/4 tsp of active dry yeast (I used instant active dry yeast. If you use regular active dry yeast follow the instructions below, if you are using the instant active dry yeast follow instructions in the video).1 1/4 cup warm water (divided if you are using non instant yeast)1 tbsp honey 3 cup all purpose flour1/4 cup plus 3 tbsp of olive oil (divided, which means you use it at different times in the recipe)3/4 tsp saltVeggies, herbs for decorating1 tsp flaky salt (optional)In a large bowl dissolve the active dry yeast in 1/2 cup of the warm water and honey. Let stand 5 minutes until foamy. Add flour 1/4 cup of the oil and the salt and the remaining 3/4 cup of the water.Beat in the flour, the dough will be wet and sticky,. Scrape the dough into a ball in the bowl, cover and let rise in a warm place until doubled in size, about 45 minutes. I turn bring my oven up to the "warm" setting (170F) and then I shut it off and put the dough bowl in there. Works like a charm.Brush a baking dish with a tablespoon of the olive oil. I recommend a very large dish or a half sheet pan. Spread the dough in the bottom of the pan, lightly dampen you fingers with oil if they stick.Make dimpled indentations over the dough with your fingers. Spread the remaining 2 tbsp (or more if you like) over the dough.Decorate the dough as desired.I sprinkle mine with some sea salt and some dried Italian spice (I just remembered this as I am typing this!!!).Bake at 350 for 25 minutes or until golden brown on the top. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that enjoys YouTube as a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Triple Layer Cherry Chocolate Chip Brownies yoyomax12 - the diet free zone 2024-02-12 | Did you know I have a playlist of recipes that use maraschino cherries? Surprised? I knew you would be ;) youtube.com/playlist?list=PLQhvHiBS6HlHPVM79O-gxPaTEaw1RYWhgThese are SUPER sweet, like really sweet. Brownie layer (feel free to use a double batch of your favourite from scratch recipe)2- 19oz boxes of brownie mix (do not use the water/oil/eggs called for on the box) add the ingredients listed below instead.- 1/2 cup water- 1/2 cup vegetables oil- 2 large eggs- 2 cups of chocolate chips (I used one cup because my brownie mix was chocolate chunk and already had some in the mix)Cherry Buttercream layer1 cup butter at room temperature (I used salted, but original recipe calls for unsalted)3 1/2 cups powdered sugar1/2 cup chocolate chips (I used the mini chips)6 ounces maraschino cherries (this is most of a small jar) drain the cherries, save the juice5 tbsp cherry juice from jarGanache top layer2 cups white chocolate chips1/2 cup heavy whipping creamAdditional frosting or melted candy melts and sprinkles for decorations if desired.Mix the brownie mixes with the water, oil and eggs. Stir in chocolate chipsPour batter into a 9x13 or 8x10 inch baking dish. If you use the larger dish you will get thinner brownies. I say I used a 9x13 inch dish in the video, but I used an 8x10, sorry about that, I just realized this while I was typing this description.Bake at 350 for 40-50 minutes until a toothpick inserted comes out clean or with just a few moist crumbs.Let brownies cool completely.Cream the powdered sugar and the butter together, add the cherries and the cherry juice and blend until light and fluffy. Stir in the chocolate chips.Spread this frosting over the cooled brownies, spread the frosting evenly and as level as you can, spreading right up to the edges of the pan otherwise the ganache will drip down the edges of the brownies. Put this in the fridge to chill.Put the chocolate chips and cream in a bowl and microwave for a minute or until cream gets hot. Stir until white chocolate chips are melted and smooth, if they won’t melt, but this back in the microwave for a few seconds and stir again.Pour the ganache over the frosting and chill until set. I found that the best way to get these cut evenly and cleanly is to freeze them until they are very cold. These are messy to cut as the ganache doesn’t set up firmly.Serves a whole bunch of people.Original recipe found here: deliciouslysprinkled.com/cherry-chocolate-chip-browniesMusic by: audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that enjoys YouTube as a hobby Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Red Velvet Spritz Cookies yoyomax12 - the diet free zone 2024-02-09 | Cookies:1 large egg yolk1 tbsp cream or milk2 tsp red gel food colouring1 tsp vanilla extract1 cup butter1/2 cup plus 1 tbsp sugar *(I SAY ONE CUP IN THE VIDEO, BUT IT IS 1/2 A CUP PLUS ONE TBSP)1 3/4 cups flour – measure this then remove 1 tbsp2 tbsp cocoa powderCombine egg yolk, milk, vanilla and food colour in a small bowl. In a larger bowl cream the butter and sugar together until light an fluffy. Add in the egg yolk/food colour mixture and blend. Add in the cocoa and the flour and blend until it comes together and becomes a soft dough. Using a cookie press, place them on a cookie sheet covered with parchment or silicone mat. These don't spread much so you can crowd them a bit.Bake at 350 F for about 14 minutes until set, colour won't change much. Filling:1 cup loosely packed icing sugar2 tbsp butter2.5 oz cream cheeseBeat the filling ingredients together until creamy. Recipe found here:wellingtonbakehouse.com/2015/02/15/red-velvet-spritz-cookiesMusic by: audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee and enjoy YouTube as a hobby. Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
French Dip Crescent Pinwheels with Au Jus for Dipping yoyomax12 - the diet free zone 2024-02-07 | My crescent roll playlist:youtube.com/playlist?list=PLQhvHiBS6HlGb3BfiXSr1tEcyEXZwvLvfFor the pinwheels:2 tbsp butter2 tubes crescent roll dough2 large onions finely chopped1 tsp thymeSalt and pepper to taste12 slices provolone about 1/2 lb of deli sliced roast beef. Little bit of flour for sprinkling on counter. Melt butter, cook onions until they are caramelized, set aside to cool slightly.Separate the crescent roll tubes into 4 dough squares and pinch seams shut.. Slightly flour countertop to help keep them from sticking if desired.Top each of the squares with 1/4 of the onions, slices of cheese and the roast beef. Sprinkle with salt, pepper and a little bit of dried thyme. Roll up from the long side as tightly as you can and seal up last edge of roll. Slice into 4 (or more) pieces and place in a greased 9x13" baking dish. Bake uncovered at 350 for about 35-45 minutes until dough is golden.Serve with au jus for dipping.For the Au Jus1 tbsp butter1 clove garlic minced1 1/2 cups beef broth1 tbsp Worcestershire sauce1/2 tsp dried thyme1/2 tsp pepper (more or less to taste)Put all the ingredients in a small saucepan and bring to a simmer, allow to simmer until reduced slightly, about 10 minutes. Serve in small bowls for dipping. Recipe found in a Delish magazine.Music by Jason Shaw audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that does Youtube for fun :) Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
White Chocolate Raspberry Cheesecake yoyomax12 - the diet free zone 2024-02-03 | Raspberry sauce:1 tbsp white sugar1 1/2 tsp cornstrach1/3 cup cold water1 1/2 cups fresh or frozen raspberriesCheesecake:12 cream cheese at room temperature1/3 cups white sugar1 whole egg + one egg white (it looks like just one egg in the video, but there was an extra egg white in the bowl, I forgot to mention this in the video)1 tsp vanilla extract1 1/2 tsp lemon juice6 oz white chocolate (or one cup white chocolate chips)1/4 cup heavy whipping cream or 1/2 and 1/2 cream. Whisk together the sugar and the cornstarch in a small saucepan. Add 1/3 cups of old water and the raspberries.Cook over medium heat until it begins to boil, reduce to a simmer and cook for 5 minutes (lower the heat more if it starts to splatter).Strain out the seeds. Set aside.Put the white chocolate and cream in a small bowl and microwave and cook for 30 seconds. Stir until white chocolate is melted and mixture is smooth. Return to microwave for ten second increments if necessary until all is melted. Cream together the cream cheese and the white sugar until smooth and creamy.Blend in egg, vanilla and lemon juice.Blend in melted white chocolate (melted with the cream) Pour 2/3 of a cup of the cheesecake batter mixture into a 9" regular or chocolate graham crust.Pour 2 tbsp of the raspberry sauce over the filling and gently spread it around. Spoon remainder of filling over the raspberry sauce, covering it completely.Gently swirl the cheesecake with a knife, being careful not to bring raspberry sauce to the surface.Using a plastic syringe pipe little dots in a swirl pattern on the surface of the cheesecake. Pull a toothpick through the dots starting in the center.Bake at 325 F for 45 minutes. Turn oven off and let pie stay in there for an additional 5 minutes.Cool to room temperature.Chill in refrigerator and slice when chilled. Serve with additional raspberry sauce if desired. Music by Jason Shaw audionautix.comRecipe found here:cookingclassy.com/white-chocolate-raspberry-cheesecake-2 The one on this website is BEAUTIFUL and the hearts are amazing. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that enjoys Youtube as a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Bacon Wrapped Potatoes yoyomax12 - the diet free zone 2024-02-01 | These bacon wrapped potato wedges are fancy enough for a side dish for a fancy dinner or as a great appetizer. I would serve them with some ranch dressing or sour cream/chives mixture to dip in. Perfect for game day! This recipe makes about 32 of them.1.5 lbs of potatoes sliced into wedges.2 tbsp olive oil1/2 cup seasoned bread crumbs.1/2 cup parmesan cheeseSalt, pepper, paprika or whatever or kind of seasoning you want to add (like Cayenne pepper, garlic powder, onion powder etc).barbecue sauceSlice potatoes into wedges.Put them into a bowl and cover with boiling water. In my opinion, this is probably an unnecessary step, if you don't do this they will simply take a bit longer in the oven in my opinion,All them to sit in boiling water for 30 minutes. Drain out water and toss potatoes with olive oil until coated.Mix crumbs, cheese and spices together.Dip olive oil coated potato wedges in the crumbs, wrap with a slice of bacon and put them on a cookie sheet that has been greased or covered with foil to make clean up easier.Brush on some barbeque sauce.Bake at 350F for about 45 minutes or until potatoes are tender and bacon is crisp.Music by Jason Shaw audionautix.comINFO ABOUT ME :)My name is Tammy and I live in a small town in Northeastern Ontario. I am a retired municipal employee and love cooking and baking for YouTube as a hobby.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Unbelievably Easy Lemon or Orange Blender Pie yoyomax12 - the diet free zone 2024-01-26 | The original recipe called for blending an entire lemon, peel and all to make this pie. This resulted in a very intense lemon flavour but it was full of bitter little bits of lemon peel/pith. It could be that the lemon I had was on the bitter side? I found it to be pretty much inedible and the whole pie went into the garbage. When I removed the peel it turned out much better and it is a recipe I will make again.Another alternative would be to zest the lemon and add that to the blend along with the peeled lemon chunks. Recipe:1 large lemon (I suggest peeled) or one large unpeeled orange (I used 2.5 small clementine oranges).I recommend that you zest the lemon first and then add this zest (no pith) to the blender. I didn't to this, but I will the next time. 1 1/4 cups white sugar1/2 cup butter melted4 large eggs.You can also add lemon or orange or vanilla extract for more flavour.I added a couple of drops of food colour so the photos would look nicer, but this is optional.Chop fruit into small pieces and remove all the seeds. Put all of the ingredients in a blender and blend until very smooth.Pour into a 9" unbaked pie shell and bake at 350 F for 45 minutes or until the center is set.Cool to room temperature and refrigerate until very cool.Dust with powdered sugar prior to serving.Store in the refrigerator. Recipe found here:12tomatoes.com/blender-lemon-pieMusic by audionautix.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada with my husband and son. I am a retired municipal employee and upload to YouTube for fun!Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Easy Coconut Macaroon Bars yoyomax12 - the diet free zone 2024-01-20 | SO EASY! These have such simple ingredients but are delicious! The secret to these is in the greasing of the foil/parchment and the chilling. I pulled mine out of the pan with the foil, cut them into long strips (cut the foil too because it was stuck) turned the bar strips over and gently peeled off the foil. I then cut the strips into pieces. These are best stored in the refrigerator.1 can crescent roll dough1 can sweetened condensed milk2 tsp of almond extract (original recipe called for one, so that's your call)About 400g or 14oz of sweetened flaked coconut. Lined a 9x13" baking dish with foil or parchment. Grease generously.Combined the almond extract with the sweetened condensed milk.Sprinkle about half of the coconut in the bottom of the pan.Drizzle half of the sweetened condensed milk over the coconut.Unroll the crescent roll dough, pinch the seams together if they became completely separated during the unrolling.Place the crescent roll dough sheet over the coconut/sweetened condensed milk layer.Drizzle remaining sweetened condensed milk over the crescent roll dough and then sprinkle remaining coconut over the top.Bake at 350 F for about 30-35 minutes until golden brown. Allow to cool at room temperature, then chill in fridge until completely cool.Lift out of pan with foil/parchment and cut into bars.Best stored in the refrigerator. Recipe found in a Taste of Home magazine.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that enjoys YouTube as a hobby. Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Coffee Caramel Cake yoyomax12 - the diet free zone 2024-01-15 | Hello!! I am back! This is a nice moist cake. The brown sugar and coffee give it a very nice flavour and the little pockets of caramel make it amazing. The frosting is VERY good, and I will be using this frosting again for other cakes, it is that good.This one goes in the "to make again" file.Intro and music by:audionautix.comCoffee Caramel CakeThis recipe was found in a Taste of Home magazine.1 cup buttermilk (make your own by putting 1 tablespoon of vinegar in a one cup measure and adding milk to make one cup, stir and allow to sit for 2-3 minutes)4 teaspoons instant coffee granules1/2 cup butter, softened1 cup packed brown sugar2 large eggs1 teaspoon vanilla extract (I forgot to add this to mine).2 cups all-purpose flour2 tablespoons cornstarch1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg3/4 cup caramel ice cream topping, dividedfrosting:1 tablespoon baking cocoa2 teaspoons instant coffee granules1/4 cup boiling water1/2 cup butter, softened1/4 cup confectioners' sugar3/4 cup semisweet chocolate chips, meltedDirectionsHeat buttermilk in a microwave for 30-45 seconds or just until warm. Stir in the coffee granulesuntil dissolved. The mixture will be curdled and ugly looking, that is okay.In a large bowl, cream butter and brown sugar together and add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately in three or so additions with buttermilk mixture, beating well after each addition.Put batter in a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. While cake is still hot, use the end of a wooden spoon handle, to poke holes in cake 2 in. apart. Pour 1/2 of the 3/4 of a cup of caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; add chocolate chips and stir until chips are melted and the mixture is smooth cool to room temperature. In a small bowl, cream butter and confectioners stir in melted chocolate and cocoa mixture until well combined. Frost cake.INFO ABOUT ME :)My name is Tammy and I live in a small town in Northern Ontario Canada. I am retired municipal employee and have been posting on Youtube since 2008. Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Yoyomax12- 2021 A year in review yoyomax12 - the diet free zone 2021-12-31 | Thank you to all my subscribers for watching my videos all these years!INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Kind of Like Dutch Speculaas Cookies - Using my patterned rolling pin yoyomax12 - the diet free zone 2021-12-26 | These are a nice spiced cookie. Crisp and crunchy, they are perfect with a cup of tea. I try out my patterned rolling pin for the first time. 1 cup of butter1 cup of brown sugar2 eggs2 tsp grated orange zest1/2 cup finely ground almonds1 tbsp Molasses1 tsp baking powder1/2 tsp nutmeg1/2 tsp cloves1/4 tsp white pepper1/4 tsp ground ginger1/4 tsp ground cardamom3 1/2 cups flourCream together the sugar and butter.Blend in eggs, orange zest and ground almondsYou are supposed to mix all the spices and the baking powder with the flour and then add it to the wet ingredients. I blended in spices first. I truly don't think it makes a lick of difference in the outcome. Do what makes you happy ;)Roll out the dough to about 1/4 " thickness and roll again with patterned rolling pin or just cut out shapes with a regular cookie cutter. Transfer to a greased or silicone or parchment covered cookie sheet and bake at 350F for about 10 minutes or until the edges are light brown. Allow to cool on cookie sheet for a few minutes and then transfer to a cooling rack.Baking time for cookies varies HUGELY depending on the type of cookie sheet you have. A dark cookie sheet with no silicone mat may mean your cookies will be done in 6-7 minutes. I use an insulated cookie sheet with a silicone mat and mine took closer to 14 minutes. Regardless, cookies need to be babysat while baking. Set your timer for 6 minutes and check them then. Don't leave the kitchen to check on the laundry, you will forget them and they will overbake (maybe that's just me........)This recipe found in a cookie magazine.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
How to Make a Gingerbread Greenhouse yoyomax12 - the diet free zone 2021-12-22 | I really enjoyed making this year's gingerbread house. This pretty greenhouse is filled with decorated Christmas trees. This makes a great decoration for your home.Templates are here:dropbox.com/sh/u2k1w1n7jhymti6/AADk9i7acAkKpANE2ZwMJMFMa?dl=0Original idea found here:pinterest.ca/pin/272819689918067725Recipes for gingerbread and royal icing here: (only need one batch gingerbread dough for the size of house I made and about two batches of royal icing)youtube.com/watch?v=j5ZsfCVm8ygI used one 20 count package of gelatin sheets for this project. Found it here (NOT an affiliate link) amazon.ca/gp/product/B00NVPVQ9U/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1Lights found here (NOT an affiliate link): amazon.ca/gp/product/B07RYPZ6M1/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Salted Peanut Bars (with Snickers!) yoyomax12 - the diet free zone 2021-12-17 | These salted peanut bars are very good! So hard just eating one piece. Found this one in a Christmas cooking magazine (the one I showed on my community page).3 1/2 cups Salted Dry Roasted peanuts1-10z package butterscotch chips2 Tbsp butter1 -14oz can sweetened condensed milk1 -7oz marshmallow creme (fluff)36 miniature snickers bars chopped (or 8 full sized bars).Sprinkle half the dry roasted peanuts in the bottom of a greased 9x13" pan. I recommend lining the pan with aluminum foil or parchment paper (lightly sprayed with cooking spray).I a large microwave safe bowl heat chips and butter at 50% power for 1 minute and then 20 second intervals after that until melted. Stir until smooth. Stir in sweetened condensed milk and then cook in the microwave on high for 1 minute.Stir in marshmallow creme and chopped candy bars.Spread into the prepared pan being careful to not disturb the bottom layer of peanuts.Sprinkle with remaining peanuts. Using a piece of parchment paper, gently press down to make sure the peanuts are stuck to the filling mixture. Refrigerate until set. **Note here where I live, dry roasted peanuts come as unsalted or "lightly spiced" . You could use regular salted peanuts instead of the dry roasted ones or just sprinkle both peanut layers with about 1/2 tsp each. The sweet salty flavour is soooooo goooooood!!!!!INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Butterscotch Sandwich Cookies yoyomax12 - the diet free zone 2021-12-15 | These sandwich cookies have an amazing butterscotch filling that tastes like butterscotch fudge. You need to try these!Cookies:3 cups butter softened1 1/2 cups packed brown sugar6 cups all purpose flourFilling:3 cups packed brown sugar1 cup milk1/2 cup butter1/4 tsp salt1 1/2 cup icing sugar2 tbsp whipping cream3 tsp vanilla3/4 cups skorr toffee bits1/3 cup chocolate chips to melt and use as a drizzle for decorationINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Cool Whip Candy yoyomax12 - the diet free zone 2021-12-11 | These little candies taste like chocolate truffles.22 oz (about 3 cups) of chocolate chips1 -8oz tub of cool whip (about three cups)Candy coating and sprinklesMelt the chips in the microwave or on the stove.Fold in the Cool WhipSpread into 8x10" or 9x13" baking dish (depending on how thick you want the candy) lined with parchment paper.Put into the freezer until solid.Cut into small 1x1" pieces, put them back in the freezer until ready to dip.Dip into candy coating and decorate with sprinkles.Store in the freezer. These are best served cold (just like revenge).Makes at least 50 1x1" pieces.Recipe found here: shugarysweets.com/cool-whip-candyINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Tootsie Roll Fudge yoyomax12 - the diet free zone 2021-12-04 | This is a nice quick fudge that would make a great Christmas treat when decorated with red and green candies. Found the recipe in a magazine.60 (2 cups) tootsie rolls (minis)3 cups powdered sugar (up to 3 3/4 cups if mixture is runny)2 tbsp peanut butter2 tbsp butter1 tsp vanilla2 tbsp cream or milk1 cup chopped nutsMelt butter, tootsie rolls and peanut butter over low to medium heat until melted and smooth.Take off the heat and stir vanilla and milk/cream and then stir in 3 cups powdered sugar a cup at a time, stirring in nuts with last cup.It will be super hard to stir, keep going! It will come together nicely.Press mixture into a foil lined 8x8" baking dish (lightly grease foil with butter or cooking spray). While still warm, score the top with a sharp knife into 1 inch squares. Decorate with M&Ms if desired. Refrigerate until firm. Cut into squares.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Tuscan Cornmeal Cookies (Cake Mix Cookies) yoyomax12 - the diet free zone 2021-11-19 | These cookies have a delightful texture and an unusual but delicious texture.Recipe found in the book " the ultimate cake mix cookie book"1 cake mix (golden or yellow)2/3 cups cornmeal1/4 cup olive oil1 tbsp lemon zest1 1/2 tsp finely chopped fresh rosemary1/2 cup sour cream 2 eggsBlend together and place in mounds on a cookie sheet covered with a silicone mat or parchment. Bake at 350F for 9-15 minutes (mine took the 15 minutes because I use an insulated cookie sheet and silicone mat; if you have a thin metal cookie sheet they will bake faster). Bake until center is barely set and edges are the slightest brown colour. Allow to cool on cookie sheets for 5 minutes and then transfer to rack with spatula to cool completely. INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Pumpkin Pie Dip yoyomax12 - the diet free zone 2021-11-12 | Thank you to Marc for sending me this recipe to try!Pumpkin playlist: youtube.com/playlist?list=PLQhvHiBS6HlGATMXPv4i-Qm2YBJEZxS1RThis recipe makes a lot of dip. I would recommend cutting the recipe in half for most average family sized gatherings.8oz cream cheese at room temperature1 -15 oz can pure pumpkin2 cups powdered/icing sugar2 tsp pumpkin pie spice1/2 tsp ground ginger1 tsp vanillaBlend cream cheese and sugar together until smooth, blend in other ingredients. Keep refrigerated.Serve with apples, pears, graham crackers (or any other mildly flavoured cookies).INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Pumpkin Honey Bun Cake yoyomax12 - the diet free zone 2021-11-05 | This cake would be perfect for a thanksgiving dessert. All the flavours of fall!Pumpkin playlist: youtube.com/watch?v=NwnLALYRml0&list=PLQhvHiBS6HlGATMXPv4i-Qm2YBJEZxS1RRecipes using cake mixes playlist: youtube.com/watch?v=BoQoCasHlqs&list=PLB3E86BCE74530B88 I yellow or white cake mix4 eggs1/2 cup sour cream3/4 cup canned pumpkin (not pumpkin pie mix)3 to 3.5 teaspoons pumpkin pie spice (this is to taste)3/4 cup packed brown sugar1/2 cup chopped pecans1 cup powdered sugar2 tablespoons milk1 teaspoon vanilla Combine cake mix, oil, eggs, sour cream, pumpkin and 2 teaspoons of the pumpkin pie spice. Grease a 9x13" baking dish and spread half of the batter in pan.Stir together brown sugar, pecans and 1.5 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully spoon remaining batter evenly over pecan mixture, trying not to disturb the pecan layer too much.Bake 45-50 minutes or until golden brown and toothpick inserted in center comes out clean. In another small bowl, stir powdered sugar, milk and vanilla together. Prick entire surface of warm cake with fork. Spread glaze mixture over warm cake.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Bug Print Cookies and Buggy Hot Dog Treats yoyomax12 - the diet free zone 2021-10-29 | Easy, fun and cute Halloween treats. Perfect last minute ideas.Sugar cookie recipe:This makes about 1 1/2 to 2 dozen cookies, depending on how big you make them. 1/2 cup butter1 cup sugar1 egg, lightly beaten1 tsp. vanilla2 cups flour1/2 tsp. baking powder1/4 tsp salt (omit if using salted butter)Using an electric mixer, cream the butter and sugar in a large bowl. Add the egg and vanilla and mix well.In another bowl, combine the flour, baking powder, and salt.Mix in the flour a little at a time until all the ingredients are well combined.If the dough is crumbly, bring it together into a dough ball with your hands, kneading slightly.If your dough is too sticky or soft, chill it for 30 minutes in the fridge.Roll out the dough between sheets of parchment paper until it is 1/4" thick all over. If your work surface is very small, or if your kitchen is very hot , cut the dough ball in 2-3 pieces and roll out one piece at a time.Place the cookies on a greased (or parchment or silicone lined) baking sheets and bake at 350F for 9-10 minutes or just until the edges are just the lightest colour brown.Let the cookies set on the sheets for about 2 minutes, then transfer to a wire rack to cool completely.INFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Vampire Bites: Mini Cheesecakes for Halloween yoyomax12 - the diet free zone 2021-10-25 | These are very good little cheesecakes and you can easily turn them into a fun Halloween treats for a Halloween party dessert table. Feel free to use seedless raspberry or strawberry jam for the "blood".I used this recipe: bettycrocker.com/recipes/vampire-cheesecake-bites/9c7d079b-f07b-4517-a0da-bf657c50b915The only thing I changed was I used lemon extract (actual lemon bakery emulsion) and I didn't bake the crusts before adding the filling. In my opinion, there is no reason to bake the crust first for these. 1 cup graham cracker crumbs3/4 cup sugar1/3 cup butter, melted2 packages (8 oz each) cream cheese, softened2 teaspoons vanilla1 teaspoon grated lemon peel3 eggsINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
Dark Chocolate Skull Ice Cream Cones for Halloween yoyomax12 - the diet free zone 2021-10-23 | Turn ice cream made with black cocoa powder into some creepy Halloween dessert treats! Printable recipe for ice cream found here: lovetobeinthekitchen.com/2013/06/05/dark-chocolate-ice-creamI added a couple of drops of black paste food colour to mine, but it isn't necessary as the colour of the ice cream is pretty dark when it solidifies.Skull ice cream idea found here: ghoulatheart.comINFO ABOUT ME :)My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.Contact me here:http://yoyomax12.weebly.com/contact-me-here.htmlFacebookhttp://on.fb.me/1p9sV5W
