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Heavenly Recipes



Ingredients

4 boneless chicken breast, cooked and chopped/shredded
1/2 C. onion, chopped
1/2 C. celery, chopped
Salt to taste
Pepper to taste
1/2 C. to 1 C. dried cranberries

Dressing:
1 C. mayonnaise
1/2 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1 tsp. salt to taste
1/4 tsp. pepper

Directions

Combine cooked chicken, onion and celery, salt and pepper. Mix all dressing ingredients together and pour over chicken. Add the dried cranberries (add right before serving or the chicken salad will turn pink). Serve with crackers or on lettuce.

Note: Add more dressing if chicken salad is too dry. White meat tends to "soak" up the dressing.
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Ingredients:
1 large apple {I used a Fuji- any apple will do, tart is better}
1 can Pillsbury Crescent dough
1/2 cup butter
2/3 cups sugar
1/2 tsp cinnamon
1/2 tsp vanilla
3/4 cup or 6 oz. 7-Up or equivalent {half the can}
Directions :
Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
Cut each apple into 8-10 wedges.
Slice the apple skin off as well and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the wide end.
Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}
Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.
The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.
Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!!
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Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla
Directions for Pudding :
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes).
Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan.Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce.Store refrigerated.
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Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs, beaten
3/4 cup sugar 
1/2 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
1 baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions:
Combine half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie. Bake at 350 for, 12 to 15 minutes.
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Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion

Directions

Dice the ham, onion and potatoes. 

Put everything in the crockpot along with 3 cups of water and season to taste with pepper. 

Put on low for about six hours.
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 1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Direction :
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Source:
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1 bag Oreos, crushed 8oz cream cheese, softened 1/4 cup butter 1 cup powdered sugar 3 cups milk 2 sm boxes instant vanilla pudding 1/2 tsp vanilla 12 oz Cool Whip, thawed Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. fold in cool whip after pudding has set. add cream cheese mixture. layer with Oreos... Chill until ready to serve
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Ingredients

Cake

1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans(optional)
4 cups mini marshmallows

Chocolate frosting

1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter

Directions

1 Preheat oven to 350°F.
2 Lightly grease a 9x13 inch pan.
3 Melt the butter in a medium saucepan.
4 Add the cocoa and stir.
5 Remove from the heat.
6 Pour butter mixture into a mixing bowl and add sugar and eggs.
7 Mix until blended.
8 Add the vanilla.
9 Mix in the flour and salt.
10 Stir in the pecans.
11 Put batter into prepared pan and cook for 35 minutes or until done.
12 Remove from oven and sprinkle with marshmallows.
13 Cool in the pan on a wire rack.

For the Frosting

Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more milk.

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Yield: 24 mini-cakes
Ingredients:
For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter
For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup
Directions:
Preheat oven to 350F.
1. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.
2. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.
3. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.
4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
5. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze

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