Cherry Cobbler

1/2 C sugar
2 T. cornstarch
1/4 tsp. ground cinnamon
3/4 C. water
1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 T butter

Topping:
1 C all purpose flour
4 T sugar
2 tsp. baking powder
1/2 tsp. salt
3 T shortening
1/2 C milk
*Ice Cream optional

1) In a large saucepan, Combine the sugar,cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour unto an 8 inch square baking pan and set aside.
2) In a bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by spoon fulls over the cherries; sprinkle with remaining sugar.
3) bake at 400 for 30-35 minutes or until golden brown, Serve warm with Ice Cream if desired.
yield: 8 servings

5 minute coffee mug cake

1 large coffee mug
4 T flour
4 T sugar
2T baking cocoa
1 egg
3 T milk
3 T oil
3T chocolate chips (optional)
Some nuts (optional )
Small splash of vanilla
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Pour in milk and oil and mix well. Add vanilla and chocolate chips/nuts if desired. Put the mug in the microwave and cook for 3 minutes on high. The cake will rise over the mug, but don’t be alarmed! Allow to cool a little and tip onto plate if desired. Garnish as desired or eat it plain. (This can serve 2 if you want to share.)

This was email to me by Joyce, Thanks Joyce! I am sure I will love it!!

Amish Casserole

1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
1/4 cup brown sugar
1/8 teaspoon black pepper
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
Grated cheese


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. sprinkle cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

February Recipes

Hello, my name is Stacy and I am a CHOCOHOLIC, So for the month of February I would like all to share their favorite Recipes that include chocolate. And I know I am not the only Chocoholic out there so I am expecting LOTS!! of recipes from all of you!

The BEST Buttercream Icing!!

1/2 Solid vegetable shortening
1/2 C. butter or margarine
1 tsp. clear vanilla extract
4 C. sifted confectioner's sugar (1Lb.)
2 T. milk
Cream Butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in the refrigerator when not in use. you can keep icing in the fridge for up to two weeks.

To make CHOCOLATE buttercream add 3/4 C. cocoa and additional 3-4 T. milk

Cinnamon cream filling for Pumkin Whoopie Pies

Ingredients:
1 (8oz) pkg cream cheese (I used light/Neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon
Directions:Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key). Stir in vanilla and cinnamon. Stir in powdered sugar 1 cup at a time. I used about 3 1/2c total. Pipe or scoop onto one cookie and top with another to sandwich the filling. If you want to be fancy, sprinkle the tops of cookies with powdered sugar or powdered sugar mixed with cinnamon.Made about 2 1/2 dozen whoopie pies (using 2 cookies per whoopie

Pumpkin Whoopie Pies

Ingredients:
3c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2-3 Tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4tsp cloves (optional, but recommended)
1c granulated sugar
1c brown sugar, firmly packed
1/2c canola oil
1/2c applesauce
3 cups pumpkin puree
2 large eggs
1 tsp vanilla extract

Directions:Line two baking sheets with parchment paper or spray with cooking spray.In a large bowl, sift together flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk sugars, oil and applesauce together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.Add flour mixture over the pumpkin mixture and stir until completely combined. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. (I used my small cookie scoop.) If you're feeling fancy, you could pipe the batter onto the sheet, but let's keep things simple here, shall we?Bake at 350 degrees for 12-14 minutes, until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely while you make the filling.If you feel nervous about the filling making it through all the cookies, you can make 1 1/2 recipes' worth for more generously filled cookies.

I got this recipe from www.mymuffinthursdays.blogspot.com it is their recipe