FattenUp Recipes
compiled by Drkwyldcat
This Ebook is freely available and is not for sale.
The majority (but not all) of the recipies in this book were found on the FattenUp message
board, therefore originally provided or created by it's members. If you would like to show appreciation
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and make a donation.
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NOT express your displeasure or make unkind comments to the FattenUp webmaster, message board,
or the members of the message board.
That being said, I hope you enjoy these nummy belly busting recipes.

Broccoli in Garlic Sauce
~~~~~~~~~~~~~~~~~~
2 small or one large broccoli stalk cut into smallish florets
1 small onion cubed
2 carrots sliced thinly
1 stalk celery
½ cup snap peas
½ tin water chestnuts
Minced garlic – I start with two large cloves but have used as many as 4 large cloves
Garlic/chili paste – anywhere from a ½ tsp to 2 Tbs
1 - 2 Tbs minced ginger
2 tsp orange marmalade OR ¼ cup orange juice + 1 tsp sugar
¼ cup vegetable stock or water
2 Tbs low sodium Tamari
1 – 2 Tbs rice wine vinegar (optional)
Peanut oil
Coat the bottom of a nonstick frying pan with the peanut oil and toss in:
Ginger
Garlic
Garlic/chili paste
Before you stop coughing from the fumes of the chili paste invading your nostrils, add:
Carrots
Celery
Cook for a minute. Add:
Onions
Cook for a minute. Add:
Veggie stock
Orange marmalade OR ¼ cup orange juice + 1 tsp sugar
Tamari
Rice wine vinegar (if using)
Wait for mixture to come to a boil. Add:
Water chestnuts
Broccoli
Stir fry mixture for a couple minutes. Add:
Snap peas
Stir fry for another couple minutes.
Take off heat to preserve the color of the veggies.
Serve topped with cashews and peanuts (and Tamari on the side).
I am pretty sure that’s how I do it. Another variation, when I find myself ginger-less is to substitute
ginger preserves for any sweetener.
From cooking.com:
Chili paste with garlic, an Asian seasoning, combines crushed red chiles and pureed fresh garlic. Used
sparingly as an ingredient or a condiment, it has a rich, fiery flavor. Look for chili paste in Asian
markets and well-stocked grocery stores.

Veggie Fried Rice:
~~~~~~~~~~~~~~
2 tablespoons peanut oil
1 teaspoon chopped ginger
1 clove garlic, finely chopped
1/2 cup frozen peas
1/2 cup finely chopped carrots
1 large egg, beaten
3 tablespoons finely chopped scallions
1 cup cooked, cold, dry white rice
Lite soy sauce
1 tsp. Sesame oil
Put peanut oil in a hot wok or non-stick pan, add ginger, garlic, carrots and peas. Be sure to keep
moving the ingredients and stir fry for about 4 minutes, then add the egg, scallions, rice and soy sauce,
to taste. Keep stirring everything until the oil is all absorbed.
Sprinkle Sesame oil over dish and stir to combine.
5
Fettuccine Alfredo
~~~~~~~~~~~~~~
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Italian Restaurant Classics
Recipe Summary
Prep Time: 5 minutes Cook Time: 5 minutes
Yield: 6 to 8 servings
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring
occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook
over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the
heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the
skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until
the sauce thickens slightly, about 1 minute.

Colombian Coffee Steak
~~~~~~~~~~~~~~~~~~~~
6 10-12 oz rib eye steaks
1 1/2 liters of freshly brewed 100% Colombian Coffee
1/2 oz salt
1/2 oz sugar
3-4 pieces fresh jalapeño pepper diced
100 ml freshly squeezed lemon juice zest of two lemons
2 sprigs finely chopped fresh rosemary
2 sprigs finely chopped fresh thyme
2 oz ed black pepper, crushed
1/2 oz tomato paste
225 ml Worcester sauce
2 oz olive oil
3 to 4 cloves of finely chopped garlic
1 oz flour
2 oz tequila
Grind and brew coffee, bring to room temperature. Using a whisk, combine coffee with salt, sugar,
jalapeño, lemon juice and zest, thyme, rosemary, black pepper, tomato paste, and Worcester sauce.
Adjust seasoning to taste. Marinate rib eyes steak in the coffee herbs and seasonings for 24 hours, turn
steaks every few hours.
To prepare sauce: Strain marinade from steaks and bring to boil in saucepot. In a separate pot, sauté
garlic in olive oil until garlic turns opaque. Add flour slowly, stir to dissolve and cool for one minute
over low heat. Add tequila to create a flame. Add coffee marinade and simmer for 30 to 45 minutes.
The best way to cook steaks is on a grill to bring out the robust flavor of the coffee marinade. Strain
sauce through a fine sieve. Place the cooked steaks on each plate on top of ladleful of coffee sauce.

Roll Butter Cake
~~~~~~~~~~~~~~
2 cans crescent rolls
1 8 oz. package cream cheese, soften
3/4 cup sugar
1/3 cup sugar
1 tsp. cinnamon
1 tsp. vanilla
1 stick of butter
Butter a 13 x 9 x 2" pan. Spread one can of rolls in pan. Mix cream cheese and 3/4 cup sugar and
vanilla. Spread mixture over rolls. Put second pack of rolls over mixture. Mix 1/3 cup sugar and 1 tsp.
cinnamon and sprinkle over the top of rolls. Melt 1 stick of butter and pour over top. Bake in 350
degree oven for 1/2 hour or until golden brown.
8 SPAGHETTI ALFREDO
~~~~~~~~~~~~~~~~~~~~~
1 lb spaghetti noodles
1 cup heavy cream
1 tbsp garlic powder
2 tbsp Italian seasoning
1 tbsp parsley
1 1/2 cups grated Parmesan cheese
1 stick of butter
1 tsp salt
Cook spaghetti as directed on package. Drain and set aside. On low heat melt butter. Add cream, garlic
powder, Italian seasoning, salt, and parsley. Stir, keep a close eye on it because it will burn.
Let it simmer for about 5 minutes and then add Parmesan cheese. It should thicken up, if not add more
Parmesan cheese. According to your taste you might need more salt. Take off heat and add your
spaghetti, mix well.
Serve hot.
9 Melt-away Butter Cake
~~~~~~~~~~~~~~~~~~~
1 cup Softened butter
1 1/2 cup Sugar
1 Egg, beaten
1/4 tsp Salt
1 tsp Grated lemon rind
1 tsp Lemon extract
2 1/2 cup Sifted unbleached flour
Cream the butter with the sugar. Add all but 1 Tbsp of the egg, salt lemon rind and extract. Work in the
sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured
surface and knead for just a few minutes. Pat dough out flat
in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350
degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut
into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time.
Variation: Substitute 1/2 tground ginger & 2 Tbsp minced crystallized ginger for lemon extract &
rind.
10
Sour Cream Pound Cake with Buttery Orange Syrup
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
Grated zest of two oranges
1 cup sour cream, at room temperature
For Buttery Orange Syrup:
Grated zest of 1 orange
1 1/2 cups fresh orange juice
1 cup sugar
3 tablespoons butter
To make the cake, position a rack in the center of the oven and preheat to 325° F. Butter and flour a 10-
inch fluted tube (bundt) pan, and tap out the excess flour.
Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a
large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in
the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating
with 2 additions of sour cream, beginning and ending with the flour. Beat until smooth, scraping down
the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
To make the syrup, bring the orange juice, zest and sugar to a boil over medium-high heat and cook
until reduced to a syrupy consistency, about 15 minutes. Remove from heat and whisk in butter, 1
tablespoon at a time.
Transfer the cake to a wire rack and cool for 10 minutes. Drizzle syrup over pound cake when you
serve.
11
MILLION-DOLLAR POUND CAKE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 pound (four sticks) butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Preheat oven to 300º F. In a large bowl, cream the butter; gradually add the sugar, beating until light
and fluffy with an electric mixer at medium speed. Add eggs, one at a time, beating after each addition.
Gradually add flour alternately with milk, beginning and ending with flour and mixing well after each
addition. Mix in extracts. Pour batter into a greased and floured 10-inch tube pan or bundt pan. Bake
for 1 hour and 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in
the pan for 10 to 15 minutes. Remove and place on a wire rack until completely cool.
12
Peanut Butter Shortbreads
~~~~~~~~~~~~~~~~~~~~~~
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup creamy peanut butter
2 cups all-purpose flour
Preheat oven to 300°F. In a bowl, combine all the ingredients with your fingers until mixture resembles
coarse meal. Press the mixture into an ungreased 8" round pan. With a fork, decorative wedges in
the dough. Bake for about 1 hour, or until very lightly browned. Cut into wedges while warm. Makes
16 wedge-shaped cookies.
Gold Peanut Bars
~~~~~~~~~~~~~~~
1 box (3 oz.) vanilla pudding mix (not instant)
1 cup sugar
2/3 cup evaporated milk
2 tablespoons butter
1 teaspoon butter flavoring
1 cup chopped honey roasted peanuts
In medium sauce pan, combine pudding mix, sugar and evaporated milk. Bring to a boil and boil for 5
minutes stirring constantly. Remove from heat and add butter and butter flavoring. Pour into mixing
bowl and beat at high speed for 5 minutes until mixture thickens. Stir in peanuts. Grease an ice tray and
fill half-full with thickened mixture. Refrigerate until firm. Remove from tray and wrap in gold foil.
Store in a cool place.
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Peanut Butter Fingers
~~~~~~~~~~~~~~~~~~
1 loaf white bread
1/2 cup chopped roasted peanuts
1 12-oz. jar creamy peanut butter
1/2 cup oil
1 package chocolate candy coating
Freeze loaf of bread overnight. Remove crusts and save. Cut each slice of bread into four or five finger
size pieces. Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes. Crush crust to
make crumbs (a food processor is helpful). Mix bread crumbs and chopped peanuts in a paper or plastic
storage bag.
Mix oil and peanut butter. Microwave on high for 3 minutes and stir until smooth. Dip fingers in peanut
butter mixture and them put in the bag of crumbs. Shake to coat. Place fingers on cookie sheet and bake
in a 350°F oven for 10 minutes.
Melt candy coating following package directions. Dip fingers and place on waxed paper. Sprinkle with
remaining crumb mixture. Store in airtight container up to 2 weeks.
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Classic Peanut Butter Cookies
~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup unsalted butter, softened
1 cup crunchy peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour,
baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1"
balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a
preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Makes 4
dozen cookies.
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The Ultimate Peanut Butter Pie
~~~~~~~~~~~~~~~~~~~~~~~~~~
Gingersnap Cookie Crust
1¼ cups fine gingersnap cookie crumbs
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons granulated sugar
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ cup (½ stick) unsalted butter, melted
Chocolate Ganache
½ cup heavy cream
4 ounces bittersweet chocolate, chopped
Peanut Butter Streusel
1½ tablespoons confectioners' sugar
2½ tablespoons creamy peanut butter
2 tablespoons finely chopped unsalted roasted peanuts
1 ounce finely chopped bittersweet chocolate
Peanut Butter Filling
1¼ cups confectioners' sugar
1¼ cups creamy peanut butter
8 ounces cream cheese, softened
2 teaspoons ground ginger
2 teaspoons pure vanilla extract
1 1/3 cups chilled heavy cream, whipped to stiff peaks
Peanut Butter Glaze/Garnish
3 tablespoons heavy cream
2 ounces white chocolate, chopped
3 tablespoons creamy peanut butter
¼ teaspoon pure vanilla extract
1 ounce shaved bittersweet chocolate
unsalted roasted peanut halves
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Crust
Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and
evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8-10 minutes until
crust firms up and is set. Cool on wire rack.
Ganache
Combine cream and chocolate in glass measure or bowl. Microwave on HIGH 1 to 1½ minutes until
cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an
even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter
Streusel.
Streusel
Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop peasized
clumps of streusel onto a plate, refrigerate 30 minutes.
Filling
Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese,
ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter
mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter
streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth
filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours,
or until filling is frozen hard.
Glaze and Garnish
Combine cream and white chocolate in 2-cup glass measure. Microwave on HIGH for 30 seconds or
until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter
and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour
glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling
completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch
band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.
Makes 16-18 servings.
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Peanut Crusted Beef
~~~~~~~~~~~~~~~~~
4 pounds top loin beef, trimmed and cut lengthwise into 2 long pieces
½ cup dry mustard
¼ cup warm water
1 cup crunchy peanut butter
2 cups chopped Spanish peanuts
salt and pepper to taste
Sear beef on grill. Mix mustard, water and peanut butter; spread on all sides of beef. Sprinkle with
chopped peanuts, pressing nuts into surface of beef, if necessary. Sprinkle with salt and pepper. Place
on a roasting pan in a 450 degree F oven and roast until desired doneness is indicated on meat
thermometer. Let rest 15 minutes before slicing to serve.
Makes 6 servings.
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COFFEE TOFFEE ICE CREAM PIE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHOCOLATE PIE CRUST:
1 1/2 c. Oreo cookies with cream centers
1/2 c. dry roasted peanuts
1/2 c. melted butter
In food processor place cookies and blend to crumbs. Process nuts until ground. Stir in melted butter
and process until blended. Press in a 9 inch pie plate. Bake at 325 degrees for 7 minutes. Cool on a wire
rack. Chill in freezer.
FILLING:
3 pt. coffee or butter brickle ice cream, softened
10 1/2 oz. chocolate covered heath candy bars, crushed (2 c.)
In a chilled, large bowl, combine ice cream and toffee pieces with a wooden spoon. Freeze mixture for
1 hour. Spoon into pie crust and mound. Freeze 1 hour. Cover with plastic wrap and freeze until firm or
overnight. Soften the pie for 5 to 10 minutes before serving.
TOPPING:
1 (12 oz.) jar fudge topping
2 or 3 tbsp. brewed coffee
1 to 2 tbsp. kuklua liqueur
In a saucepan combine fudge topping, coffee and liqueur. Heat thoroughly. Serve over slices of pie.
NOTE: Place pie plate on a hot, wet towel to loosen the chocolate pie crust from the plate so it will
serve easily after it has been cut into wedges.
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Chocolate-Blueberry Dessert Squares
2 c Chocolate wafer crumbs
1/2 c Margarine; melted
2 Egg whites
2 c Powdered sugar
8 oz Cream cheese
21 oz Blueberry pie filling
1 c Pecans; chopped; divided
1 1/2 c Whipping cream
3 tb Sugar
1/2 ts Vanilla
1/2 c Chocolate chips
2 tb Milk
Combine cookie crumbs and margarine, stirring well. Press mixture into bottom of an ungreased 9"
square pan. Bake at 350* for 10 minutes. Beat egg whites(at room temperature) until foamy; gradually
add powdered sugar, beating until blended. Add cream cheese, and beat until smooth. Spread mixture
evenly over crust; top with pie filling, and sprinkle with 3/4 c pecans.
Beat whipping cream at high speed until foamy; add sugar and vanilla, and beat until soft peaks form.
Spread evenly over pie filling. Combine chocolate chips and milk in a small saucepan; cook over low
heat until chocolate melts, stirring constantly. Drizzle chocolate mixture over whipped cream., and
sprinkle with remaining 1/4 c pecans. Chill several hours.
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Carrot Cake Cheesecake
~~~~~~~~~~~~~~~~~~~~~
***Cheesecake:***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
***Carrot Cake:***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
***Pineapple Cream Cheese Frosting:***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs
and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing
well. Stir in drained pineapple, carrots, coconut and walnuts.
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Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream
cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake
batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a
knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool
to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and
reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.
Note: Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese,
real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.
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Deluxe Date Squares
~~~~~~~~~~~~~~~~~
2 1/2 cups pitted dates
1 2/3 cup light brown sugar, packed
1 cup water
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 teaspoon orange oil, optional
1 1/2 cup flour
1 1/2 cup oatmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup butter, cold
Combine dates, 2/3 cup brown sugar, water, vanilla, lemon juice and orange oil in 2-quart saucepan.
Bring to simmer over medium heat. Cook until dates are softened, 1 to 3 minutes. Remove from stove
and cool. Puree in food processor until smooth.
Place flour, oatmeal, 1 cup brown sugar, baking soda, salt and cinnamon in work bowl of food
processor. Pulse to combine, then add chunks of cold butter until mixture is crumbly. Pat 1/2 mixture
into lightly greased 9-inch-square baking pan. Cover with date mixture, spreading evenly. Top with
remaining crumb mixture as evenly as possible. Press down lightly.
Place pan on baking sheet. Bake at 350 degrees until top is golden brown, 30 to 40 minutes. Cool 20
minutes then put in freezer 20 minutes before cutting into squares.
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Peanut Butter Parfaits
~~~~~~~~~~~~~~~~~~~
1 cup light brown sugar, packed
1/3 cup milk
1/4 cup light corn syrup
1 tablespoon butter or margarine
1/4 cup peanut butter
vanilla ice cream, enough for 4 parfait glasses
crushed peanut brittle or chopped peanuts
In a medium saucepan over medium heat, combine brown sugar, milk, corn syrup, and butter. Cook,
stirring constantly, until sugar dissolves and butter melts. Remove from heat. Add peanut butter and
beat with mixer or whisk until smooth; let cool thoroughly. In parfait glasses, alternate layers of ice
cream and cooled peanut butter sauce, beginning and ending with the ice cream. Top with crushed
peanut brittle or chopped peanuts.
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Pineapple Cheese Bars
~~~~~~~~~~~~~~~~~~
1 cup butter
1 (8 ounce) package cream cheese
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
2 tablespoons finely grated orange peel
2 1/2 cups all-purpose flour
2 teaspoons salt
1 1/4 teaspoons baking soda
1 1/2 cups crushed pineapple, drained
1 cup prepared mincemeat, or cooked chopped dates
2 to 3 cups chopped walnuts
Directions for pineapple cream cheese bars. Have butter and cream cheese at room temperature. Cream
butter, cream cheese, and sugar; beat in eggs, vanilla, and orange peel. Sift together flour, salt, and
baking soda; stir into egg mixture until blended; stir in pineapple, mincemeat, and walnuts. Spread
evenly into greased and floured 13x9x2-inch and 8x8x2-inch baking pans.
Bake in at 375°. 30-35 minutes until firm, Cool in pan; cover, store overnight. Top squares with fluffy
white frosting.
Fluffy White Frosting
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with
electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla
extract. Stir in a tablespoon of grated orange peel, if desired.
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Southern Pecan Pie
~~~~~~~~~~~~~~~~
This is another one of those "doesn't-everybody-have-this-recipe" recipes. Granted, they are all very
similar, and probably most folks who are looking
for a pecan pie recipe won't have any trouble finding one. HOWEVER, I found out about a secret! Read
on...
3 eggs, slightly beaten
1 cup dark corn syrup, such as Karo
1 cup sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups pecan halves
one unbaked 9-inch pastry shell
Stir together eggs, corn syrup, sugar, melted butter and vanilla. Add pecans. Pour mixture into pastry
shell. Here's the secret: Bake 5 minutes at 450 degrees F.. Then lower the temperature to 275 degrees,
open the oven door and leave it open for 5 minutes. Close the oven door and bake the pie for 2 hours.
This method produces the wonderful chewy texture that's so hard to find.
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Apple Breakfast Lasagna
~~~~~~~~~~~~~~~~~~~~~
1 cup sour cream
1/3 cup brown sugar, firmly packed
2 packages (9oz each) frozen french toast (12 slices)
1/2 pound sliced boiled ham
2 cup (8oz) shredded cheddar cheese (or 3 cheese blend) divided
1 can (20oz) apple pie filling
1 cup granola, with raisins
In a small bowl, blend sour cream and brown sugar, chill. Place 6 french toast slices in bottom of
buttered 13 X 9 X 2-inch baking pan. Layer ham, 1 1/2 cups cheese and remaining 6 slices french toast.
Spread apple filling over top; sprinkle with granola.
Bake at 350° 25 minutes. Top with remaining 1/2 cup shredded cheese and bake about 5 minutes
longer, or until cheese is melted. Serve with sour cream mixture.
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HOMEMADE MACARONI & CHEESE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese
1 (16 oz.) box elbow macaroni
In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take
off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take
off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted. Put
cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkler paprika
and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.
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PURPLE COW ICE CREAM SODA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1/2 c. grape juice
2 tbsp. sugar
1 tbsp. milk
ginger ale
vanilla ice cream
Put grape juice, sugar and milk into a ten-ounce tall glass and stir well.
Then add 1/2 cup chilled ginger ale and 1 large serving (2 scoops) of vanilla ice cream and stir well.
Add ginger ale to fill glass three-fourths full.
Top with another serving of ice cream.
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CHOCOLATE COVERED PEANUT BUTTER BALLS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 c. chunky peanut butter
2 sticks butter
1 lb. box powdered sugar
2 large packages of chocolate kisses
Melt butter and peanut butter in medium size pot on the stove. Add powdered sugar and mix. Roll into
balls and place on wax paper covered cookie sheet. Place in refrigerator to cool.
Melt 2 large packages of chocolate kisses in double boiler.
Roll balls in the melted chocolate. Place back on wax paper covered cookie sheet and put back in the
refrigerator until hard. Store in refrigerator until ready to use. Delicious!
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RAISIN MIX CHOCOLATES
~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup raisins
1 c. dates, pitted
1 tsp. grated orange zest
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 lb. dipping chocolate
Put raisins and dates through a food chopper or process briefly in a food processor.
Add grated orange zest, cinnamon and vanilla. (The zest is the orange part of the peel.) Mix well and
form into balls. Melt chocolate in a double boiler. Dip the balls into it, one at a time, using a wire
chocolate dipping tool.
Place on waxed or parchment paper to cool.
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HOT REUBEN DIP
~~~~~~~~~~~~~~~~~
Great for that leftover corned beef
1 can (l6 ounces) sauerkraut, drained and squeezed dry
1 small onion, finely chopped
1/4 pound cooked corned beef
1 cup mayonnaise
1 cup sour cream
2 tablespoons prepared horseradish
1 cup (4 ounces) shredded Swiss cheese
Preheat the oven to 350 degrees.
Place the sauerkraut, onion, and corned beef in a blender or a food processor that has been fitted with
it's cuting blade. Process until finely chopped. Combine the mixture with the remaining ingredients in a
1 quart casserole dish that has been coated with nonstick vegetable spray. Bake for 20 to 30 minutes or
until bubbly.
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Two-Tone Buffalo Wings
~~~~~~~~~~~~~~~~~~~~~
When in Buffalo, N.Y., food lovers make a pilgrimage to the Anchor Bar, home of the original Buffalo
wings. A lot of people eat wings as an appetizer, but they make a good meal, too.
The secret to good wings is the kind of hot sauce used for the coating. All hot sauces are not alike.
Tabasco is very hot and vinegary, whereas Durkee (which is rumored to be the Anchor’s preferred
brand) is much milder.
With so many hot sauces now available, I make at least two different coatings.
One is red, made from a reasonably mellow Louisiana brand, such as Frank’s or Crystal. The green
wings come from a jalapeno-based sauce (Tabasco makes one, but there are also fun, fiery Mexican
varieties in strange bottles).
Blue Cheese Dip:
1 cup mayonnaise
1 cup sour cream
1 cup crumbled blue cheese
6 tablespoons cream
2 tablespoons fresh lemon juice
1 teaspoon celery seed
1/2 teaspoon freshly ground pepper
Two-Tone Buffalo Wings:
4 pounds chicken wings
1/2 cup (1 stick) unsalted butter
34 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
2 garlic cloves, crushed
3 tablespoons hot red pepper sauce, or to taste
2 tablespoons hot green jalapeno sauce, or to taste
Vegetable shortening or oil for deep-frying
To prepare Blue Cheese Dip, in medium bowl, combine mayonnaise, sour cream, blue cheese, milk,
lemon juice, celery seed and pepper. Cover and refrigerate at least 1 hour or up to 24 hours before
serving.
To prepare Two-Tone Buffalo Wings, wash wings and pat dry with paper towels. Using heavy cleaver,
chop each wing between joints to make 3 pieces.
Discard wing tips (or save for another use, such as making chicken stock). If desired, ask butcher to do
this for you or purchase precut chicken wings. Let wings stand at room temperature 30 minutes before
frying.
Meanwhile, in small saucepan, melt butter with garlic over low heat. Divide garlic butter between 2
large bowls.
Add hot red sauce to 1 bowl and whisk well to combine. Add hot green sauce to other bowl and whisk.
Set bowls aside.
Preheat oven to 200 degrees. Place large wire rack over jellyroll pan. In deep Dutch oven, melt
shortening over high heat to depth of 2 to 3 inches and heat to 365 degrees.
In batches, without crowding, deep-fry chicken wings until golden brown and they show no sign of
pink when pierced at bone (remove wing from fat to check for doneness), about 3 minutes.
Using wire-mesh skimmer, transfer wings to racks and keep warm in oven while frying remaining
wings.
Add half of wings to each bowl of sauce and toss well to coat. Serve coated wings immediately with
blue cheese sauce on side for dipping and empty bowl to collect bones.
35 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
Orchard Buttermilk Doughnuts
~~~~~~~~~~~~~~~~~~~~~~~~~~
Doughnuts:
3 1/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons chilled vegetable shortening, plus more for deep-frying
3/4 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract
Apple Cider Glaze:
1 1/2 cups powdered sugar
1/4 cup apple juice, heated to boiling
To prepare doughnuts, in medium bowl, combine 1 1/2 cups flour, granulated sugar, baking powder,
baking soda, cinnamon, nutmeg and salt. Add 2 tablespoons shortening. Using hand-held electric mixer
at medium speed, mix until shortening is cut into very fine crumbs, about 2 minutes.
In medium bowl, combine buttermilk, eggs and vanilla. Beat until smooth, then stir into flour mixture.
Gradually stir in remaining 1 3/4 cups flour to make soft dough. On lightly floured surface, gently
knead dough just until smooth, about 1 minute.
Line baking sheet with wax paper. Place large wire rack over jellyroll pan. In deep Dutch oven, melt
36 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
vegetable shortening over high heat to depth of 2 to 3 inches and heat to 375 degrees.
On lightly floured work surface, pat dough out into thick rectangle and dust top with flour. Roll out
dough until 1/2 inch thick. Using doughnut cutter, cut out doughnuts. Or use 3-inch round biscuit cutter
to cut out doughnuts and 1 1/4-inch round cutter to cut out holes. Cut straight down, without twisting
cutter, so doughnuts will rise properly when deep-fried. Transfer doughnuts and holes to wax paper.
Gather up dough, knead gently and reroll until all doughnuts have been cut out. In batches, slip metal
spatula under 1 doughnut at a time and lower it into hot shortening. Deep-fry without crowding, turning
once, until golden brown, 3 to 4 minutes. Using wire-mesh skimmer, transfer to wire rack to drain.
When all doughnuts have been fried, fry doughnut holes until golden brown, about 2 minutes. Let them
cool completely.
To prepare Glaze, in small bowl, whisk powdered sugar and boiling cider together. Holding them by
edges, briefly dip doughnuts into Glaze, letting excess drip back into bowl. Place doughnuts, iced sides
up, on wire cake rack to set icing. Doughnuts are best served day they are made.
Makes 12 (3-inch) doughnuts, plus 12 holes.
LEMON BUTTER POUND CAKE BARS
~~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup butter
2 cups granulated sugar
4 eggs
2 cups self-rising flour
1/3 cup fresh lemon juice
2 tablespoons grated lemon peel
Lemon Glaze (recipe follows)
Preheat oven to 375 degrees F. Grease bottom of a 13 x 9-inch pan.
In large saucepan, melt butter over medium heat; remove from heat. Stir in remaining ingredients
except glaze in order listed, mixing well after each addition. Spread batter in prepared pan. Bake for 35
to 45 minutes or until top is golden brown. Cool 10 minutes; drizzle with Lemon Glaze.
Lemon Glaze
Combine 1 cup confectioners' sugar and 2 tablespoons lemon juice; stir until smooth.
38
JALAPEÑO BROWNIES
~~~~~~~~~~~~~~~~~~~~~~
2/3 cup semisweet chocolate chips
1/4 pound butter
4 eggs
1/2 teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 cup finely chopped jalapeño peppers
3/4 cup nuts, chopped
In a double boiler, melt butter and chocolate chips together.
In a large mixing bowl, beat the eggs with the salt until the mixture is foamy. Slowly beat in sugar until
well blended. Beat in the vanilla extract. Remove mixer from the bowl.
With a wooden spoon, stir in the chocolate mixture until almost blended. Stir in flour until almost
blended. Stir in the peppers and the nuts.
Butter a 13 x 9-inch baking pan and pour in the batter. Bake at 350 degrees F for 25 to 30 minutes, or
until the top crust and the inside looks moist, but not runny. Cool thoroughly, then frost.
Chocolate Cream Cheese Icing
4 ounces cream cheese
2 1/2 tablespoons butter
1/2 teaspoon vanilla extract
2 tablespoons milk or cream
1 1/2 tablespoons cocoa powder
1 1/2 cups confectioners' sugar, sifted
Cream the cheese and butter with a mixer. Add vanilla extract and milk. Add cocoa and 1 cup of the
confectioners' sugar. Blend in well. Add remaining confectioners' sugar and mix to desired spreading
consistency. Frost the cooled brownies.
39
Banana Butterfinger Cake
~~~~~~~~~~~~~~~~~~~~~~
Cake
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars
Glaze
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7 1/2 ounces)
Cake: Position rack in top third of oven; preheat to 350 degrees F. Butter two 9-inch diameter cake
pans with 1 1/2-inch sides. Line bottoms with wax paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into medium bowl. Using electric mixer beat butter in large bowl
until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each
addition. Beat in dark rum and vanilla extract.
Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture
and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture
beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between
prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean about
30 minutes.
Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto
racks and cook. Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at
room temperature.)
Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over
medium heat stirring until butter melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla extract. Pour glaze into small bowl. Cover and refrigerate just until cool
and thick stirring occasionally about 40 minutes.
Transfer 1 cake layer to platter. Slide wax paper strips under edges of cake. Stir glaze until smooth.
Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze
over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove wax
paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)
Milky Way Cake
~~~~~~~~~~~~~~
8 Milky Way® bars
1 cup (2 sticks) butter
2 cups granulated sugar
4 eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup nuts
Melt candy and 1 stick butter. Set aside. Cream sugar and the remaining 1 stick butter. Add eggs. Add
flour and baking soda alternately with buttermilk. Add candy mixture. Bake in a tube pan at 325
degrees F for 70 minutes.
Snickers Bar Cheesecake
~~~~~~~~~~~~~~~~~~~~~
1 tablespoon vanilla extract
1 (9 ounce) package chocolate wafer cookies
2 cups heavy cream
4 tablespoons butter, melted
1 1/2 pounds Snack-size Snickers bars
1 cup granulated sugar
24 ounces cream cheese, softened, each
8-ounce block cut into sixths
Preheat oven to 325 degrees F. In a food processor, grind cookies into fine
crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9-
or 10-inch springform pan.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until
smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat
3 to 4 minutes. Fold in 1 1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and
15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room
temperature.
Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before
serving.
Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving,
drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over
each slice.
PINEAPPLE CHEESE BAKLAVA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 (1 pound 4 ounce) can crushed pineapple
1 teaspoon vanilla extract
8 ounces cream cheese
8 sheets filo dough
1 cup ricotta cheese
1/2 cup butter, melted
1 cup granulated sugar
1 teaspoon lemon juice
2 large egg yolks
1 teaspoon grated lemon rind
Preheat oven to 350 degrees F.
Drain pineapple, reserving syrup. Combine the cheeses, 1/2 cup sugar, egg yolks, lemon rind and
vanilla extract in a bowl and beat with mixer until smooth. Stir in drained pineapple.
Butter a 12 x 9-inch baking pan and place one sheet filo in it. Butter the filo. Repeat with three more
sheets filo, buttering each. Spoon pineapple-cheese mix over and spread until level. Cover with
remaining four sheets of filo, buttering each. Mark pastry into diamonds and bake for 50 minutes, or
until golden.
Combine 1/2 cup reserved pineapple juice with remaining sugar and lemon juice and cook to a thick
syrup. When baklava is baked, spoon hot syrup evenly over the top. Cool.
RICH TRUFFLE WEDGES
~~~~~~~~~~~~~~~~~~~~~~~~
1/2 cup butter or margarine
6 (1 ounce) squares semisweet chocolate, chopped
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
In a mixing bowl, beat eggs, sugar, vanilla extract and salt until thick, about 4 minutes. Blend in
chocolate mixture. Stir in flour; mix well. Pour into a greased and floured 9-inch springform pan. Bake
at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
Glaze
1/4 cup butter or margarine
2 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
2 teaspoons honey
Combine ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool
slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread
glaze over the top and sides; set aside.
Sauce
2 cups fresh or frozen unsweetened raspberries
2 tablespoons granulated sugar
Whipped cream (optional)
Fresh raspberries (optional)
Mint (optional)
Purée the raspberries in a blender. Press through a sieve if desired; discard seeds. Stir in sugar; chill
until serving time. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and
mint if desired.
Cream Filled Chocolate Easter Eggs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup butter, softened
2 teaspoons salt
4 teaspoons vanilla
1 can sweetened condensed milk (Eagle Brand)
10 cups powdered sugar
1 teaspoon yellow food coloring
1 lb. semi-sweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown
sugar. Knead until smooth.
Take about 1/3 of the mixture, and add yellow food coloring. Shape the yellow colored portion into
approx. 20 balls. This will be the "yolk" of your egg. Next divide the white portion into about 20 pieces
of dough. Form the white around the "yolk" to form an oval white egg. Dry at room temperature on
paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. Note: about 1-lb.
paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands.
(Paraffin is optional). Once dipped, cool at room temperature. Refrigerate after cool.
When sliced or bit into, your Cream-Filled Chocolate Easter Eggs will have a white cream filling with a
yellow filling that appears to be the yolk.
Banana Cinnamon French Toast
~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
1 large banana, ripe
2 large large eggs
1/2 cup skim milk
1/2 teaspoon cinnamon
4 slices bread
3 tablespoons margarine
1/2 cup maple syrup, warmed
Instructions:
Blend first 4 ingredients in processor until smooth. Transfer to 13x9 inch pan. Place bread in milk
mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter
in large, heavy skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per
side. Serve; pass warmed syrup separately.
Deluxe Hash Brown Casserole
~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
1 (2 lb.) pkg. hash brown potatoes (frozen), thawed and well drained
1 tsp. table salt
1/8 tsp. black pepper
1/4 tsp. paprika
1/2 cup (1 stick) butter, melted
1/2 to 3/4 cup peeled, chopped vidalia or sweet type onion
1 clove fresh garlic, crushed, peeled and minced
2 cups sour cream
1 can cream of chicken soup
1/4 cup trimmed, peeled and minced scallions
2 cups grated sharp or cheddar cheese
Instructions:
Thaw and drain potatoes well. Butter a 9x13 inch baking dish. Place potatoes in a medium bowl.
Sprinkle with salt, pepper and paprika and toss lightly. Melt butter in saucepan or microwave. Reserve
2 Tbs. melted butter and drizzle remaining butter on the potatoes. Toss again and place potatoes in the
baking dish. To a heated saucepan, add the reserved 2 Tbs. melted butter and the onions. Sauté onions
on medium-low until somewhat translucent, but not brown. Add the minced garlic during the last
minute of sautéing (optional). Spread onion mixture over the potatoes. In a bowl combine sour cream
and cream of chicken soup. Fold in the scallions. Pour mixture over potatoes. Bake at 350 degrees F.
for about 40 minutes or until heated through. Sprinkle top with cheddar cheese and bake another 10
minutes to allow cheese to melt. Serve hot.
Fried Ice Cream
~~~~~~~~~~~~~~
1 1/2 cup unbleached all-purpose flour
1 Tbsp sugar
1 tsp salt
1 Tbsp vegetable oil
2 large egg yolks; lightly beaten
3/4 cup flat beer
8 balls of ice cream; any favor,
2 cup cornflakes; slightly crushed
1 quart peanut oil
2 large egg whites
The day before serving, make the batter. Mix the flour, sugar, salt, oil and egg yolks in a mixing bowl.
Gradually stir in the beer. Refrigerate overnight. Also, the day before serving, coat the ice cream balls
thoroughly with the crushed cornflakes. Place the ice
cream balls in the coldest part of the freezer and freeze overnight. When ready to serve, heat the peanut
oil, in a deep fat fryer or deep pot, to 375 Degrees F. Beat the egg whites until stiff and fold into the
batter. Coat 2 or three of the ice cream balls completely and heavily with the batter and add to the hot
oil. Turn up the heat to maintain a temperature of 375 Degrees F. Fry the ice cream until golden brown.
Remove with a slotted spoon to paper towels, draining briefly. Serve immediately. Repeat with the
remaining ice cream balls.
Taco Fiesta Bake
~~~~~~~~~~~~~~
Ingredients:
1 24-ounce jar salsa
1 12-count package taco shells
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
¼ cup chopped onion or green onion
1 11-ounce can white corn, drained
1 (4.5-ounce) can chopped green chilies
1 15-ounce can black beans, drained
2 teaspoons ground cumin
1 tablespoon steak sauce
2 cups sour cream
fresh cilantro sprigs (optional)
chopped fresh tomatoes (optional)
sliced ripe olives (optional)
chopped seeded jalapeño chilies (optional)
guacamole (optional)
Instructions:
Heat oven to 350 degrees. Spray 3-quart casserole or 9-by-13-inch baking dish with cooking spray.
Spread 1 cup salsa in casserole. Break each taco shell into 4-6 pieces. Arrange half broken shells over
salsa. Spread 1 cup remaining salsa over shells. Sprinkle with ½ cup of each cheeses. Top with onion,
corn and green chilies. Stir together beans, cumin and steak sauce; spoon evenly over mixture in
casserole. Top with remaining broken shells, cheeses and salsa. Cover and bake in preheated oven 20
minutes. Uncover and bake about 10 minutes longer or until bubbly and cheese is melted. Top with 1
cup sour cream and garnish with remaining ingredients, if desired. Serve with remaining sour cream.
Lamb Cutlets In Aromatic Coffee Sauce
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
60 grams (2 ounces) butter
1/3 cup strong coffee
1/3 cup honey
2 tbsp Worcestershire sauce
1/4 tsp mace
1/4 tsp cardamom
1/2 tsp cinnamon
1/4 tsp mixed spice
1/4 tbsp lemon juice
30 grams (1 ounce) ghee
6 lamb cutlets
Boiled rice
Prunes, pitted
Fresh rosemary for garnish
Instructions:
Melt butter on a low heat, mix in coffee, then honey, Worcestershire sauce, spices and lemon juice.
Cover and remove from heat.
Melt ghee in a large frying pan, add cutlets and fry until browned on both sides. Return sauce to heat,
bring to boil and pour over cutlets.
Serve with boiled rice and pitted prunes, heated through in the sauce, if desired. Garnish with rosemary.
Ghee Recipe
1 pound unsalted butter
Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot.
The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the
pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a
close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You
will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is
clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise,
then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of
cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the
saucepan. The ghee is burned if it has a nutty smell and is slightly brown.
1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time
it will take.
Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties
are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into
the container, as this will create conditions for bacteria to grow and spoil the ghee.
Two pounds of butter will fill a quart jar with ghee.
Kahlua Chocolate Cake
~~~~~~~~~~~~~~~~~~~~
“This is my cousin Pin's famous Kahlua Cake. This fabulously easy recipe turns out the moistest,
fluffiest chocolate cake you can imagine. No-one will ever guess that it originated from a mix!”
Ingredients:
1 box "Duncan Hines Moist Deluxe Devil's Food Cake" (you can use
other brands, as long as it's Devil's Food and says "moist" on the
box)
1 small box instant chocolate pudding
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup Kahlua
powdered sugar
a 12-cup, ring-shaped bundt pan
butter or oil for greasing pan
(optional: 1/2 cup chocolate chips)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix all ingredients well in a large bowl.
Pour into a greased, 12-cup bundt pan and bake until a toothpick inserted in the middle comes out with
crumbs clinging to it, about 45 minutes.
Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.
Fried Bologna Sandwich
~~~~~~~~~~~~~~~~~~~~
Ingredients:
1 slice round Bologna, sliced 1/2" inch wide X 1/2 inch thick pieces
1/2 small white onion
2 Tbs. Olive Oil
1 slices 1/2 inch thick Texas Toast
2 slices Jalapeno Jack Cheese, sliced thick
2 slices tomato
12 stuffed green olives, chopped
2 Jalapeno peppers, stems removed and chopped
lettuce, chopped
mayonnaise
Instructions:
Sauté the onion until clear and add the bologna. Cook until meat just turns brown, don't burn the
onions. Toast the bread and put the cheese on both slices and let it melt. Combine the stuffed olives and
peppers. Pat this mixture into the cheese on the bread. Add the bologna and onions. Top with lettuce
and tomato slices. Spread with mayonnaise and serve.
Blue Cheese Potato Salad
~~~~~~~~~~~~~~~~~~~~~
2 bunches green onions, washed and then chopped
five stalks of celery, chopped
1/2 cup chopped fresh dill
1 cup mayo
1 cup sour cream
2 tsp. lemon juice
Salt and pepper to taste
1/2 - 3/4 cup crumbled blue cheese
5 pounds cooked, cut red potatoes
Mix together green onions, celery, dill, mayo, sour cream, lemon juice, salt and pepper. Then add blue
cheese, and mix well. Let mixture sit overnight.
Toss dressing with potatoes, more salt, and maybe a little vinegar.
55 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
Karl's Potato Salad
~~~~~~~~~~~~~~~~~
“Karl is a "bayman", they are a hearty lot. He is also a professional cook. This recipe is rich and
satisfying and would go great with a cold glass of beer and some Fried Chicken.”
8 Small to Medium Potatoes
Onion
Salt & Pepper to taste
6 Tbs.Vegetable Oil
2 Tbs.Cider Vinegar
1 Cup Mayo (Hellmann's) approx.
4 Hard Boiled Eggs
Hot Sauce to taste
Boil potatoes in large pot with the skins on until tender (don't over cook or you will have mashed potato
salad). Peel under cool running water. Cut into desired chunks. Place potatoes in mixing bowl. Dice the
onion. Wisk together the veg oil and vinegar. Add the oil and vinegar, the onion and salt & pepper to
taste to the potatoes. Mix well. Cover and let stand in the refrigerator over night. The following day add
Mayo diced up egg and hot sauce. Taste and adjust seasoning. Garnish with diced tomato or red pepper.
Classic Potato Salad
~~~~~~~~~~~~~~~~~
1 cup mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
5 to 5 med. potatoes, peeled, cubed, cooked
1 cup sliced celery
1/2 cup chopped onion
3 eggs, hard-boiled
1 to 2 Tbs chopped green onions, optional garnish
1 tomato, cut in wedges, optional garnish
Combine mayonnaise, vinegar, salt, sugar, and pepper in a large bowl. Add remaining ingredients; toss
gently to combine well. Cover; chill for 2 or more hours for best flavor. Garnish with chopped green
onion and tomato wedges if desired.
Serves 6 to 8.
American Potato Salad
~~~~~~~~~~~~~~~~~~~
4 cups cubed cooked potatoes
2 hard boiled eggs, chopped
1/2 cup chopped onion
1/2 cup celery slices
1/2 cup chopped sweet pickle (I use sweet and dill both)
1 cup Mayonaise
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
Combine mayonaise, mustard, celery seed, salt and pepper; mix well. Then combine potatoes, eggs,
onion, celery and pickle. Add dressing to potato mixture; mix lightly. Chill.
Dockside Potato Salad
~~~~~~~~~~~~~~~~~~
1 ea small bag red potatoes
1/4 c finely chopped onion
1/4 c finely chopped celery
1 ea dill pickle finely chopped
2 T parsley flakes
6 ea strips bacon cooked crumbled
1 ts salt to taste
1/2 ts pepper
2 T red wine vinegar -or- 2 T Balsamic Vinegar
2 T vegetable oil
1 c mayonnaise
Peel and cube your potatoes and cook until fork tender - drain and cool. In a separate bowl mix all the
dressing ingredients - taste as you go cause you might need more salt or vinegar. After the potatoes are
cool, toss lightly so not to mash the potatoes. Sprinkle with bacon bits and chill.
59 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
Mashed Potato Salad
~~~~~~~~~~~~~~~~~~
6 cups hot mashed potatoes
1/2 cup chopped celery
1 cup mayonnaise
1/2 cup minced onion
1/4 cup milk
1/4 cup vinegar
1 tablespoon dry mustard
salt and pepper to taste
paprika
green bell pepper rings
Combine hot mashed potatoes with celery, salad dressing, onion, milk, vinegar, and mustard. Salt and
pepper to taste and garnish mashed potato salad with a sprinkling of paprika and bell pepper rings.
Crab Potato Salad
~~~~~~~~~~~~~~~
5 pounds red potatoes
1 onion, chopped fine
1 bunch of green onion,finely chopped
chopped pickles to taste (dill)
2 - 3 cups of mayonnaise (more if you like)
1 package dry ranch dressing
1 pound crabmeat
Peel and boil potatoes. Drain when fork tender; cool. Meanwhile, chop onions and pickles. Mix all
ingredients well; refrigerate several hours or overnight.
This is very good with a summer sandwich or grilled chicken. We eat it all year round. Also, you can
use imitation crab if you prefer.
61
Sour Cream Potato Salad
~~~~~~~~~~~~~~~~~~~~~
6 medium potatoes, about 2 pounds
1/2 cup finely chopped cooked ham
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
3 tablespoons butter or margarine
1 cup sour cream
3 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
Cook potatoes, covered, in boiling salted water for 25 to 30 minutes or just until tender, Peel and slice
potatoes to make about 6 cups. Meanwhile, in a large skillet cook ham, onion, green pepper, and celery
in butter or margarine until tender; drain off fat. Stir in sour cream, vinegar, salt, and pepper. Heat
through but do not boil. Combine sour cream mixture and potatoes in a large serving bowl. Serve potato salad right away.
62
Hot Potato Salad
~~~~~~~~~~~~~~
8 slices bacon, diced and cooked until crisp
4 tablespoons bacon drippings
1 1/2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon prepared mustard
1/2 cup cider vinegar
1/2 cup water
4 cups sliced cooked potato
Cook bacon; set aside. Heat bacon drippings; blend in flour, sugar, salt and mustard. Gradually add
vinegar and water, stirring constantly until smooth. Continue cooking over low heat, stirring, until
thickened. Add potato and heat through, gently stirring to mix. Sprinkle with reserved bacon.
63
Creamy New Potato Salad
~~~~~~~~~~~~~~~~~~~~~~
5 pounds red potatoes, unpeeled, cut into 1-inch cubes
2 cups ranch salad dressing
2 cups mayonnaise
3 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
1 cup purple onion, finely chopped
1 cup celery, thinly sliced
1 cup green pepper, diced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dill, chopped, or 1 teaspoon dried dill
Cook potatoes in boiling salted water for 13 to 14 minutes until done. Drain and let cool.
Place all other ingredients in a large mixing bowl and mix thoroughly. Add potatoes to bowl and mix
well. Cover loosely and chill.
Garnish with purple onion rings, if desired, before serving.
64 Party Potato Salad
~~~~~~~~~~~~~~~~
15 medium red potatoes
3 cups mayonnaise
1 T. mustard
1 tsp. dill weed
5 T. cider vinegar
3 tsp. sugar
2 T. parsley
2 large hard-boiled eggs, chopped
2 large carrots, shredded
6 green onions, thinly sliced
10 oz. thawed frozen peas (see note)
1 cup shredded Cheddar cheese
Wash potatoes and cut into cubes. Put one layer of potatoes on a flat, microwave safe dish. Cover
loosely with plastic wrap. Microwave on high 9 minutes. Continue in this manner until all potatoes are
cooked.
Put potatoes aside to cool. Combine remaining ingredients. Pour over cooked, cooled potatoes.
Refrigerate until ready to serve.
Cook's note: Thaw peas by placing in a colander under cold running water for 3 to 4 minutes.
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Southwestern-Style Potato Salad Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
8 large potatoes, peeled and cut in 1 1/2" chunks (or 2 lbs. new potatoes)
1/4 C. white wine vinegar
1 medium red bell pepper, chopped
2 medium green bell pepper, chopped
6 green onions, chopped
12 oz. can whole-kernel corn, drained and rinsed
1/2 C. sliced black olives
1/4 C. chopped fresh cilantro
Cook potatoes until tender when pierced with a fork. When potatoes are cooked, drain and cool for 10
minutes.
Put cooked potatoes into a large bowl and sprinkle with 1/4 C. white wine vinegar. Stir gently.
Add peppers, green onions, corn, olives and cilantro. Pour dressing over top and stir gently to combine.
Refrigerate until ready to serve. Make several hours ahead to allow flavors to blend.
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Bacon-Avocado Potato Salad
~~~~~~~~~~~~~~~~~~~~~~~~
10 medium red-skinned potatoes, scrubbed
2 avocados, halved, pitted, peeled, cubed
1 tablespoon fresh lime juice
8 slices bacon, cooked crisp, diced
1/2 cup sliced green onion
3 tablespoons chopped fresh cilantro
Salt and pepper to taste
Dressing:
2 cups mayonnaise or salad dressing
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
Quarter or cube the potatoes. Place the potatoes in cold water to cover in large pot. Bring to a boil,
reduce heat slightly and cook until potatoes are tender. While the potatoes cook, place the cubed
avocados in a bowl, sprinkle with the lime juice and toss to coat; set aside.
Drain the potatoes and allow to cool to room temperature. Place the potatoes, bacon, green onion and
cilantro in a large serving bowl. Season with salt and pepper and toss lightly to combine.
Mix together the dressing ingredients. Taste the dressing and adjust the lime juice and cilantro if
necessary. Add the dressing to the potatoes and throughly mix. Fold in the cubed avocados.
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Marzipan Recipe
~~~~~~~~~~~~~~
This Marzipan recipe can be used for marzipan fruits, chocolate dipped marzipan confectionery or to
ice cakes. The quantities given will ice one medium sized cake.
75 - 100 grams / 3 - 4 oz of ground almonds
1 cup of icing sugar
½ cup of castor sugar
1 egg yolk
2 tablespoons of fresh strained lemon juice
½ teaspoon of almond essence
In a medium sized bowl or food processor mix together the ground almonds, icing sugar and castor
sugar. Make a well in the centre of the mixture and add the egg yolk, strained lemon juice and essence.
Taste and add more essence if desired. Mix together thoroughly. Turn out onto the bench dusted with a
mixture of icing sugar and cornflour and knead the mixture until smooth. Use as required.
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Caesar Salad Recipe
~~~~~~~~~~~~~~~~~
Caesar Salad is named after chef Caesar Cardini who created it in his restaurant in Tijuana, Mexico in
1924. It became popular in Hollywood and is now considered an American classic.
1 cup of mayonnaise
3 cloves of garlic
1 large lemon, halved
1/2 tsp salt
1/2 tsp freshly ground pepper
4-5 anchovy fillets
4 tablespoons of freshly grated Parmesan cheese
2 Coddled Eggs
1/2 cup of olive oil
1/2 stick of butter
5 cups of 1 centimetre (½ inch) bread cubes, preferably a day old
4 cloves of garlic
2 heads romaine lettuce, leaves separated, washed, dried, unblemished leaves
1/3 cup of Parmesan cheese, freshly grated or shredded into paper thin strips
Dressing
Squeeze lemon - you should have about 2 ounces of lemon juice. Combine the mayonnaise and garlic
in a blender or food processor and blend until smooth and creamy. Add the lemon juice, salt, anchovies
and Parmesan cheese and process to blend.
Croutons
Heat the oil and butter in a large frying pan or skillet and fry the garlic until light brown but not burnt,
stirring frequently. Discard the garlic and then shallow fry the bread cubes stirring constantly until
golden. Remove from the heat, season with salt and pepper and cool to room temperature.
Assemble
Pour the dressing into the bottom of a large salad bowl. Add the romaine, and toss together until the
leaves are all coated and shiny. Break eggs over the salad. Add the some cheese and toss again until the
leaves are well coated. Add the croutons and toss lightly to mix. Arrange individual leaves on a dinner
plate, stem side out, the easier to eat with the fingers as Caesar Cardini intended.Sprinkle the cheese
over and serve immediately.
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How To Coddle Eggs
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water
just below the boiling point) to slightly cook or coddle them.
The best eggs for coddling are the freshest eggs you can find. If eggs are more than a week old, the
whites thin out. whites of fresh eggs will gather compactly around the yolk, making a rounder, neater
shape.
Using Coddled Eggs in Caesar Salad
Soft-Boil or Coddle Method - To coddle eggs, place room temperature egg(s) in simmering water for 1
to 2 minutes. Remove from water and serve.
Microwave Coddled Eggs - To "coddle" the eggs, them into a small glass bowl. Place the bowl in
the microwave oven and heat for 15 seconds. This will slightly cook the eggs, yet they will still have a
runny consistency.
Transfer eggs to ice water to stop cooking. Carefully remove eggs from shell and whisk them together
with the rest of the vinaigrette in a bowl
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JELLO SHOTS
~~~~~~~~~~~~~
1 package jello (any flavor works)
1 cup vodka
1 cup boiling water
1 pack gummy bears
Dissolve 1 package Jello into the boiling water. Once dissolved and the cup of vodka. Pour into
individual shot glasses.
After pouring drop a gummy bear into each shot (mixing colors gives nice effect).
LIME IN THE COCONUT JELLO SHOTS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 package lemon Jello
2 packages lime Jello
2 tablespoons fresh lime juice
1 can coconut milk or juice
2 cups coconut rum
2 1/4 cups water
Bring water to the boil and remove from heat. Slowly stir in the 3 Jello packages, then add the water,
the coconut milk or juice, and the lime juice. You put the lime in the coconut and mix it all together.
Wait 3-4 minutes and stir in the rum. Pour into individual serving sized or plastic shot glasses and chill.
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Vegan "Jello" Shots
~~~~~~~~~~~~~~~~~
Ingredients:
1 cup sweet fruit juice
1 cup coconut rum or vodka
1/2 teaspoon agar powder
1/2 tablespoon corn starch
Directions:
Pour the juice into a microwave-safe container or a small pot. Mix in the agar powder and let sit for
about 5 minutes. Bring the juice to a boil in the microwave or on the stove and boil or simmer for about
1 minute. Stir in DISSOLVED cornstarch* and rum or vodka. Pour mixture into about 15 to 18 shot
glasses or small cups.
Refrigerate at least a few hours to let the "jello" set. Keep refrigerated until use.
*To dissolve the cornstarch, mix it with about 1 to 2 Tbsp. COLD water.
Notes:
“The consistency is similar to gelatin-based Jello, but a little softer, which in my opinion slides down
your throat easier.”
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Potato Chip Cookies
~~~~~~~~~~~~~~~~~
1 lb Butter
1 c Sugar
1 ts Vanilla
3 c Flour
2/3 c Chopped nuts
2 c Crushed potato chips.
Cream the butter, sugar and vanilla together. Add
flour, nuts and crushed potato chips. Mix all well.
Drop by teaspoonfuls on ungreased cookie sheet
Bake at 350~F for 10 min. When cool, coat in
powdered sugar.
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Butter Cookies
~~~~~~~~~~~~
Cookies:
2 1/2 c All-purpose flour
1 c Sugar
1 c Butter; softened
1 Egg
1 ts Baking powder
1 tb Orange juice
1 tb Vanilla
Frosting:
4 c Powdered sugar
1/2 c Buter; softened
2 ts Vanilla
4 tb Milk
In large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well
mixed (1 to 2 minutes). Cover and refrigerate at least 2 hours. Heat oven to 400 degrees. On lightly
floured surface roll out dough, one-third at a time to 1/4-inch thickness. Cut with 3-inch cookie cutters.
Place 1 inch apart on cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool
completely.
In a small mixer bowl combine all frosting ingredients except milk. Beat at low speed, gradually adding
enough milk for desired spreading consistency. Frost cooled cookies. For variety, divide dough into
thirds before refrigeration. Color 2/3 of dough with desired food colorings. Before baking, colored
sugars may be sprinkled on the cookies. The frosting can be colored and used as decoration.
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Death By Chocolate
~~~~~~~~~~~~~~~~~
Ingredients:
3 pk Ladyfingers
1/2 cups Dark rum
1 1/2 lb Butter (no substitutes)
27 oz Semisweet chocolate chips
12 Eggs
2 1/2 cups Heavy cream
1/2 cup Sugar
1 tsp Vanilla
2 tb Vegetable oil
This recipe can be made a week or so in advance, or so I'm told. It's more like a mousse than a cake, but
it is ly rich!
1. Paint outside of the ladyfingers with rum, and place flat side down, around the sides and on the
bottom of a 10 in. springform pan. Melt butter in medium pan; remove from heat and add 24 oz. of the
chocolate bits. Stir until melted; cool slightly. Beat the egg yokes into the mixture one at a time until all
are incorporated into the chocolate. Beat the egg whites until they form stiff, not dry, peaks. Fold the
whites into the chocolate mixture, and pour into the lined springform pan. Chill for at least 6 hours.
2. Whip the cream until thickened and add the sugar and vanilla. Continue whipping until very stiff.
Turn the cake onto a serving platter, removing the pan sides and bottom (the lady fingers will now be
on top). Spread a layer of whipped cream over the entire cake, then pipe the rest of the whipped
decoratively however you wish around the cake - be imaginative! Melt the remaining chocolate chips
with the oil in a double boiler. Cool completely. Dribble the sauce down the sides of the cake. Garnish
with stemmed candied cherries. Store in the refrigerator.
Note: If the cake is going to be displayed for any length of time, you may wish to use stabalized cream,
and add 1 teaspoon of dissolved gelatin to the cake mixture.
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NO-BAKE PEANUT BUTTER AND CORNFLAKE
COOKIES
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 cups cornflakes
1 cup chopped nuts
In a deep kettle, add:
1 cup sugar
1 cup white syrup
Heat, (boil). Stir, and take off heat immediately.
Add to syrup - mix well:
2 cups peanut butter
Pour over cornflakes. Using full size teaspoon, set one cookie at a time on sheet of wax paper or
aluminum foil.
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Ice Cream Brandy Punch
~~~~~~~~~~~~~~~~~~~~~
3 cups cream
1 cup brandy
1 egg
3 cups vanilla ice cream
1 Combine cream, brandy and egg in a bowl and beat until smooth. Add ice cream (cut into small
pieces) and beat until frothy. Serve and enjoy!
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Chocolate Lover's Cake With Marshmallow Icing
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"This easy recipe is a chocoholic's dream come true!"
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour
cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat
4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3 Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire
rack and cool completely.
Chocolate Marshmallow Icing:
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow cream
To Make Chocolate Marshmallow Icing:
In a saucepan over medium heat cook the 2-1/2 cups white sugar and the evaporated milk to the soft
ball stage 238 degrees F (114 degrees C). Stir in semi-sweet chocolate chips, 1/2 cup butter or
margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat until
cooled. Spoon over top of cooled cake.
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Volcanic Baklava
~~~~~~~~~~~~~~~
“This yummy dessert is truly a sensual experience. That is because if it is made right, when you eat it,
the sweet goo liberally coating all aspects of the baklava will be oozing down your fingers, over your
wrists and across your arms. This will require much licking to remove the sticky substance, which will
then soon be all over your face as well. I can recommend this as a lovers dessert, but not a treat for the
kiddies, who will undoubtedly mix the goo with copious quantities of dirt.”
The Pastry
Ingredients:
4 cups chopped pistachio nuts
1/4 cup sugar
1 lb or 500 g phyllo leaves
(Though this is terribly redundant, since "phyllo" means "leaves" in Greek)
2 cups unsalted butter well melted.
(Salted butter or margarine are not acceptable. Mind you, I've never seen unsalted margarine.)
1/2 teaspoon cinnamon
dash of ground cloves
Instructions:
In a large bowl combine nuts, sugar, cloves, cinnamon.
Preheat oven to 350F/170C.
Melt the butter over low heat. Layer 3 sheets of the phyllo dough brushed with butter in a 12 X 8 X 1
inch or 30 X 20 X 2-1/2 centimeter baking pan. Trim dough to fit.
(What these recipes never include is a recommendation for what sort of material the pan ought to be
made of, which greatly affects the time it takes to bake. A clay pan may require the addition of as much
as 15 minutes to the cooking time, glass may also add minutes, and aluminium may require the shaving
off of a few minutes. You know what? Take a book with you into the kitchen while baking and peek
into the oven on a regular basis and adjust.)
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Sprinkle 2 tablespoons of the pistachio mix over the phyllo dough.
Layer 3 more sheets of dough brushed with butter and sprinkle with 2 more tablespoons of pistachio
mix. Continue to layer dough and nut mix until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds (diamonds are a 's best friend!). Pour
remaining butter over the dough.
Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently
baked.
The Syrup:
Ingredients:
2 cups sugar
1-1/2 cups water
1/2 cup honey
1 Tablespoon lemon juice
2 Tablespoons rose water or citrus blossom water
(One of these days I'd like to try other scented waters like lime or maybe even chocolate liquer and see
what that does to the flavour.)
Instructions:
In a saucepan boil 2 cups sugar and 1-1/2 cups water until the syrup will thickly coat the back of a
wooden spoon.
Add 1/2 cup honey and boil.
Cook over medium heat 20-25 minutes until thick & syrupy.
Add 2 Tablespoons of rose water or citrus blossom water and 1 Tablespoon of lemon juice.
Skim foam off syrup and allow to cool.
Allow pastry to cool only 5 minutes then pour syrup over it and allow it to soak in for 2 hours.
“Holey-moley! Do you think we could all manage to wait that long? How many of you eat cookie
dough before it is cooked? Since hot syrup is rather dangerous, if you try eating it before the two hours
are up, make sure you have a glass of milk or water nearby.”
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Peanut Butter Pound Cake
~~~~~~~~~~~~~~~~~~~~~~
1 cup butter, softened
3/4 cup creamy peanut butter
3 cups sugar
2 teaspoons vanilla
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
Heat oven to 350°F. Grease and flour a 10-inch tube pan. In a large mixing bowl, combine butter,
peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after
each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture
alternately with milk.
Pour into greased and floured pan. Bake at 350° until toothpick inserted in center comes out clean,
about 1 hour and 15 minutes. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely
on wire rack. Drizzle cake with Peanut Butter Frosting.
PEANUT BUTTER FROSTING:
In saucepan over low heat, melt 1/2 cup each peanut butter and light corn syrup. Stir in 2 cups
powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla; mix until smooth. Makes 1 1/2 cups.
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The Next Best Dessert
~~~~~~~~~~~~~~~~~~
Cool Whip
1 1/2 cups flour
1/2 cup crushed nuts
grated chocolate candy bar
1 1/2 sticks margarine
8 ounces cream cheese
1 cup Cool Whip
1 cup confectioner sugar
2 boxes chocolate instant pudding
3 cups half and half
Combine flour, crushed nuts and margarine. Press into 13x9 pan and bake at 350 degrees for 25
minutes. Let cool. Cream together cream cheese, cool whip and confectioner sugar. Spread over 1st
layer. Mix
together chocolate instant pudding and half and half. Spread over 2nd layer. Combine cool whip,
crushed nuts and a grated chocolate candy bar. Spread over the top for garnish.
*Note: Refrigerate while preparing each layer and refrigerate until firm before serving.
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BACON AND EGG LASAGNE
~~~~~~~~~~~~~~~~~~~~~~~~~~
12 lasagne noodles, cooked, drained
1 lb. bacon, cut in 1 inch strips
1 c. onions, chopped
1/3 c. bacon drippings
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
12 hard-cooked eggs, sliced
2 c. (8 oz.) Swiss cheese, shredded
1/3 c. grated Parmesan cheese
2 tbsp. parsley, chopped
In large skillet, cook bacon until crisp; drain, reserving 1/3 cup drippings. Set bacon aside. Cook onions
in bacon drippings until tender. Add flour, salt and pepper; stir until a paste forms. Add milk; cook and
stir until mixture comes to a boil and is thickened. Heat oven to 350 degrees. Grease a 13 x 9 inch
baking pan. Spoon a small amount of white sauce into bottom of pan. Divide lasagne noodles, bacon,
white sauce, eggs and Swiss cheese into thirds; layer in pan. Sprinkle with Parmesan cheese. Bake at
350 degrees for 25 to 30 minutes or until thoroughly heated. Sprinkle with parsley. Let stand 1 minutes
before serving. Recipe can be completely prepared the day before serving. Cover; refrigerate. Bake,
covered at 350 degrees for 25 minutes, uncovered 15 to 20 minutes longer or until hot.
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CARROT CAKE SUPREME
~~~~~~~~~~~~~~~~~~~~~~~~
NOTE: This cake is most easily made if you start at least one day ahead, since the filling is best left to
chill overnight.
PECAN CREAM FILLING:
1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
1 1/2 c. heavy cream
6 oz. (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 tsp. vanilla extract
CARROT CAKE:
1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. grated carrots (about a 1 lb. bag)
1 c. chopped pecans
1 c. raisins
CREAM CHEESE FROSTING:
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla
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PECAN CREAM FILLING: In a heavy saucepan, blend flour, sugar and salt. Gradually stir in cream.
Add butter. Cook and stir mixture over low heat until the butter has melted, then let simmer 20-30
minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and
vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to
room temperature before using.
CARROT CAKE: Preheat oven to 350 degrees. Grease and flour a 10-inch tube cake pan. In a large
bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking
soda and salt. Sift half of the dry ingredients into sugar-oil mixture and blend. Alternately add rest of
the dry ingredients with eggs, adding one by one. Combine well. Add raisins and pecans. Pour into pan
and bake 70 minutes.
Cool upright in the tube pan on a cooling rack. If you are not using cake that day it can be removed and
wrapped well in plastic wrap and stored at room temperature.
CREAM CHEESE FROSTING: Cream the butter well. Add cream cheese and beat until blended. Sift
in the sugar and add vanilla. If too soft to spread, chill a bit. Refrigerate if not using immediately, but
bring to a spreadable temperature before using.
ASSEMBLY: Have filling and frosting at a spreadable consistency. Loosen cake in pan and invert.
With a long se knife, carefully split the cake into 3 horizontal layers. Spread filling between
layers. Spread frosting over top and sides. (You may pat toasted coconut on sides, if desired.)
This cake is a Philadelphia tradition, served at the Commissary Restaurant. It is well worth the effort.
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CHOCOLATE GOOEY BUTTER CAKE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 box chocolate cake mix
2 eggs
1 stick melted butter
1 box powdered sugar
2 eggs
1 (8 oz.) Philadelphia cream cheese
1/2 c. powdered sugar
Mix first 3 ingredients and pat into 13 x 9 x 2 inch pan. Mix next 3 ingredients and pour on top of cake
mixture. Bake at 350 degrees for 35-40 minutes. Cool. Sprinkle on top 1/2 cup of powdered sugar.
DUMP CAKE
~~~~~~~~~~~
1 box chocolate, pineapple or white cake mix
1 stick butter, softened
1 c. chopped nuts
2 eggs
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
In a 9 x 13 inch pan, combine cake mix, butter and nuts into a crumbly mixture. Mix 2 eggs and 1 (8
ounce) package Philadelphia cream cheese until smooth. Add 1 teaspoon vanilla. Pour over crumbs
mixture. Bake at 350 degrees for about 30 minutes - Yum!
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Orange Shortbread Squares
~~~~~~~~~~~~~~~~~~~~~~~
2 1/3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup margarine (the regular kind), at room temp.
2 cups sugar
4 eggs
1/3 cup orange juice
2 Tbsp. grated orange peel
Powdered sugar
In small bowl, combine 2 cups flour, baking powder and salt. In large bowl, with electric mixer at
medium speed, beat margarine and 1/2 C. sugar until light and fluffy. At low speed, gradually stir in
flour mixture until well blended. Chill 2 hours.
Press dough into 13x9x2-inch pan. Bake at 350F for 20 minutes.
In large bowl, beat eggs, remaining flour and sugar, juice and peel until light and fluffy. Pour over
baked layer, bake 30 minutes more.
Cool. Sprinkle with powdered sugar; carefully cut into 1 1/2 inch squares.
Makes 3 dozen
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Four Layer Dessert
~~~~~~~~~~~~~~~~
1st Layer:
1 stick margarine (melted)
1 c. flour
1/2 c. pecan chips
Mix together, pat into bottom of pan. Bake at 350 degrees no longer than 15 minutes (crust won't be
brown). Let cool.
2nd Layer:
1 (8oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
Mix together & spread on cooled crust.
3rd Layer:
2 small boxes instant pudding, any flavor. (We LOVE chocolate fudge!)
3 c. milk
Mix & pour on 2nd layer.
4th Layer:
8 oz. Cool Whip
Spread on 3rd layer & sprinkle with pecan chips. I also like to add mini chocolate chips. Um um good!
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7-Up Cake
~~~~~~~~~
Cake Ingredients:
3 sticks butter or margarine, softened
3 cups sugar
5 eggs
3 cups flour
3/4 cup 7-Up, room-temperature
For Lemon Curd Sauce:
2 cups sugar
1 1/2 sticks butter or margarine
Juice of 6 lemons
6 eggs, beaten
Directions:
FOR CAKE: Cream butter and sugar together well. Add eggs, one at a time, beating after each addition.
Add flour and mix well. Fold in the 7-Up.
Pour into a greased and floured bundt pan, and bake at 325°F for 1 1/2 hours or until brown.
LEMON CURD SAUCE: In a saucepan, over medium heat, stir together sugar, butter, and lemon juice.
Add eggs and continue stirring until sauce has thickened and is simmering softly.
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Hamburger Salad Sandwiches
~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
1 pound ground beef
1 jar of mayonnaise
salt and pepper
1 loaf of white bread
optional, shredded cheese of choice or bacon bits
Directions:
Brown ground beef and let cool.
Mix mayonnaise in with ground beef, salt, and pepper, to consistency of egg salad. Chill and let set.
Add additional, optional ingredients to make bacon cheeseburger salad sandwiches.
Spread liberally on white bread and enjoy!
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CHOCOLATE MUD CAKE
~~~~~~~~~~~~~~~~~~~~~~~~
CAKE:
1 c. butter, softened
2 c. granulated sugar
4 eggs, at room temp.
1 tsp. vanilla
1 1/2 c. flour
1/3 c. unsweetened cocoa
ICING:
1/3 c. unsweetened cocoa
3 c. powdered sugar
1/2 c. butter, melted
4-5 tbsp. milk
1/2 c. chopped pecans
Spray 13x9 inch baking pan with non-stick spray; set aside.
In large bowl, beat on high butter and sugar until light and fluffy. Add eggs, one at a time, beating well.
Stir in vanilla.
In medium bowl, combine flour and cocoa; fold into butter. Spread batter into prepared pan. Bake 25-
30 minutes at 350 degrees until toothpick comes out clean. Cool slightly.
For topping, in medium bowl, combine cocoa and powdered sugar. Stir in butter and enough milk to
make a thick glaze. Spread over warm cake. (The heat from the cake will melt glaze slightly.) Sprinkle
with pecans. Cool completely before cutting.
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Raspberry Cheesecake Cookie Pizza
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese; softened
1 Egg
1 tb Sugar
1/3 c Seedless raspberry preserves
1/4 c Sliced almonds; toasted
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for
30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden
spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350~F oven about 25
minutes or till golden. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till
smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife,
carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is
set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.
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Cream Cheese Pound Cake
~~~~~~~~~~~~~~~~~~~~~~~
Ingredients
3/4 lb Butter
3 c Sugar, granulated
1/2 lb Cream cheese
6 lg Eggs
3 c Cake flour, sifted
1/4 t Salt
1 1/2 t Almond extract
1 t Vanilla extract
Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light
and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after
each.
Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube
pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a
serving dish and remove the tube pan. If you wait too long, it will stick.
Serve with fresh strawberries and whipped cream.
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RED LOBSTER CHEDDAR BAY BISCUITS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Sharp Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Preheat oven to 450 degrees F.
Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonsful onto an ungreased cooking
sheet. Bake for 8 to 10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over
warm biscuits before removing from cookie sheet.
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World's Best Chicken
~~~~~~~~~~~~~~~~~~~~~~~~~
6 to 8 whole chicken (slit, boned and butterflied)
1/2 C. all-purpose flour, seasoned to taste
1/2 C. butter
Juice of 1 lemon
1 1/2 lbs. fresh s, sliced
3 cups whipping cream
2 cups fresh grated parmesan cheese
Minced fresh parsley
Pound each breast between sheets of waxed paper until very thin, then dredge in flour and shake of
excess.
Melt butter in large frying pan and saute each breast 1-2 minutes on each side. Drizzle with lemon juice
while frying. Transfer chicken to two large 9-by-13-inch baking dishes and set aside.
Saute s in butter left in skillet, adding more butter if necessary, then spoon s and
drippings over chicken.
Pour cream over all, then top with cheese.
Bake at 350 degrees F. for 20 minutes. Sprinkle with parsley before serving.
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Doughnut Pudding!
~~~~~~~~~~~~~~
6 stale cake doughnuts or crullers (no jelly ones)
1 C. raisins
4 eggs
1 1/2 C. milk
1 C. heavy cream
3 Tbsp. sugar
Chop or break doughnuts into small pieces. Mix with raisins.
Beat the eggs, then beat in milk, cream, and sugar. Stir until sugar is dissolved.
Butter a baking dish and pour in the doughnut/raisin mixture, then pour the egg/milk/cream mixture
over all. Let stand at least 15 minutes.
Set dish in a roasting pan containing enough boiling water to come halfway up the side of the pudding
dish. Bake at 375 F until center is set-about 20 minutes.
96 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
Valentine Pie
~~~~~~~~~~
Here's a recipe that's easy,tasty and will show your mate that you care.
1-Graham er pie shell
1-pkg.vanilla instant pudding
2-cups 1/2 & 1/2
1/4 to 1/2 cup of Baileys Irish Cream
small chocolate hearts to decorate
Mix the pudding as per package but use 1/2 & 1/2 instead of milk.Then add a 1/4 cup of Baileys and
taste,you might want to add another 1/4 cup.Pour pudding into pie shell and put in fridge for 5
minutes.Remove from fridge and decorate with the chocolate hearts and return to fridge.
97 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
Italian Chicken Wings
~~~~~~~~~~~~~~~~~
Here is a coating mix for chicken wings that I'm sure you'll like.
1-cup fine bread crumbs
1/2-cup parmesan cheese
1-teaspoon oregano
2-teaspoons basil
1/4-teaspoon black pepper
1-teaspoon parsley flakes
2-tablespoons chili powder
Here is the trick with this coating,and for that matter with any coating.Mix all ingrdients together in an
airtight plastic bag,except for the parmesan cheese 1-day before you are going to coat the wings.This
allows the spices to blend with one another.Add the parmesan cheese from the fridge to the bag 1 hour
before coating and re-seal bag and allow to sit at room temp.
Rinse all your wings under cold water and pat semi-dry then add to bag a few at a time to coat.Pour a
small amount of olive oil to coat the bottom of a shallow metal baking pan and spread the coated wings
around in the pan.Cook wings for 45 minutes at 350.Do not turn wings when cooking.Hope you enjoy
this recipe.
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Chocolate Eclair Cake
~~~~~~~~~~~~~~~~~~~
“This little darling will take a little time, but once tasted you'll make two at a time.”
1-box chocolate graham ers
2-small boxes of instant chocolate pudding
3 1/2 cups of half and half
8 oz.Cool Whip-thawed
Grease a 9x13 pan.
Line bottom with ers
mix both boxes of pudding with half and half,use a wisk
then add the Cool Whip and mix well.
Spread 1/2 of the pudding on top of ers,then add another layer of ers.
Spread the balance of pudding on this layer of ers and top off with a final layer of ers.
Refridgerate for 2 hours.
After 2 hours mix the following ingredients and pour over
the top.
6-tablespoons cocoa
2-teaspoons Crisco oil
2-teaspoons white Caro syrup
3-tablespoons soft butter
1 1/2 cups of powdered sugar
3-teaspoons vanilla extract
3-tablespoons milk
Refridgerate for 48 hours before eating
“Lick all the bowls if you have to,this baby is worth the wait.”
99 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
High Calorie Cheese Sandwich
~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
oil for frying
4 teaspoons of mayonnaise
4 slices of bread
4 slices of cheese
1 cup of milk
2 eggs
2 cups of dry bread crumbs
Heat oil in a frying pan.
Spread one teaspoon of mayonnaise onto each slice of bread.
Place 2 pieces of cheese onto one slice of bread, then top with the other side of bread.
The mayonnaise should be on the inside.
In a bowl, whisk together the eggs and milk.
Place the bread crumbs into another dish.
Dip each sandwich into the egg mixture, then coat with bread crumbs.
One at a time, immerse the sandwiches in the preheated oil.
Fry until the cheese is melted, and the crust is golden brown.
Repeat with the other sandwich. Place on paper towel to absorb excess oil before serving.
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High Calorie Shake
~~~~~~~~~~~~~~~~
In a blender, mix 1 pint of ice cream, one pint of heavy cream and one jar of peanut butter.
“One of my favourite drinks is to put two pints of Haagen Daz Vanilla ice cream and a quart of heavy
cream and several heaping tablespoons of Strawberry Quick in a blender and mix. It makes a super rich,
creamy smooth strawberry shake that goes great w/ pizza.”
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Coach's Italian Sandwich
~~~~~~~~~~~~~~~~~~~~
1-crusty loaf italian bread
1-lb.hamburger
1-lb.italian sausage mild or hot
2-small cans pizza sauce
1/4 onion
1-cup mozzarella cheese
Brown the hamburger,sausage and onions till cooked,add both cans of pizza sauce and simmer.
Slice the loaf down the middle lengthwise and fill.
Slice the cooked sausage lengthwise cover with cheese and wrap in foil and heat in 325 oven 15-20
mins till cheese is melted.
This is a 1 person sandwich packing a whopping 4000 cals. Bon Apetit
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Chocolate Cream Cheese Frosting
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
1 (16 ounce) package cream cheese
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream
2 cups semisweet chocolate chips
Directions:
In double boiler melt chips and add heavy cream, mix until smooth take off of heat.
In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture.
Mixture will thicken up as the chocolate cools.
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Coffee Chuck Roast (for the Crock Pot)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 lrg yellow onions
4 cloves garlic, minced
4lb Chuck Roast
1 cup brewed strong coffee
1/4 cup soy sauce
1/4 cup corn starch
8 tblspns cold water
1. Quarter the beef roast
2. Place half of the onions and garlic in the bottom of the crock pot
3. Add half the beef
4. Repeat 2 & 3 (w/ the other half of the onions, garlic and beef.)
5. Combine the coffee and soy sauce over beef and onions
6. Cover and cook on low for 7-8 hours
7. remove beef
8. Combine cornstarch and water; whisking to smooth
9. add juices in crock pot and stir well
10. Return beef to crock pot and cover, cooking for another 30 minutes on high.
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Pecan Snowball Cookies
~~~~~~~~~~~~~~~~~~~~
1 cup butter
1/4 cup sugar
2 cups flour
1 Tablespoon vanilla
1 1/2 cups finely chopped pecans
powdered sugar for dusting
Cream butter thoroughly. Add balance of ingredients except powdered sugar and mix well. Roll into
balls about walnut size. Place on ungreased cookie sheet for 25-30 minutes in 300F oven. Roll in
powdered sugar immediately and cool on waxed paper or on a plate. Store in an airtight container.
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Pumpkin Bread
~~~~~~~~~~~~~
Pumpkin Bread - Makes 2 loaves
3 cups Sugar (I use sugar in the raw)
4 eggs (I use cage free)
2 cups pumpkin
1 cup canola oil
3 1/3 cup unbleached flour
2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Sea Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/8 tsp allspice
1/8 tsp ginger
1/3 cup water
Preheat oven to 300 Degrees F. Grease and Flour 2 loaf pans.
Combine sugar, eggs, pumpkin, oil and water, and mix well with a wooden spoon in a large bowl.
Combine the dry ingredients in a medium sized bowl with a wisk, then add slowly to the wet
ingredients. Be sure everything is mixed well - batter will be moist.
Bake at 300 degrees for about an hour - they are done when a toothpick comes out clean.
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Candied Butternut Squash
~~~~~~~~~~~~~~~~~~~~~
1 large Butternut squash (this will also work with an acorn squash), about 2 to 3 lbs
1/2 stick sweet cream butter, melted
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp nutmeg
Dash Allspice
Peel squash with a vegetable peeler, discarding stem and end part. Chop in half and remove seeds with
a spoon. Chop squash into 2 inch pieces and place in a large microwave safe bowl. Cover bowl loosely
with plastic wrap and poke a few airholes. Cook on high power for 10 minutes or until squash is soft.
Mash squash with a potato masher until it has the consistency of mashed potatoes. Stir in Butter, sugar
and spices and combine well.
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Tomato Cream Soup With Noodles
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients
1 can condensed tomato soup
1 can's worth of half n half, or milk (half n half makes it creamier)
1 tablespoon sweet cream, unsalted butter
Freshly ground black pepper to taste
1/2 lb macaroni noodles, cooked and drained
Return cooked macaroni to pot you boiled it in, and set heat to Low. Mix in can of soup, half n half and
butter and stir well to combine. Sprinkle black pepper to taste and stir. Warm through thoroughly until
heated through, about 5 to 8 minutes, stirring occasionally.
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Quick Cheese Bread
~~~~~~~~~~~~~~~~~
3 3/4 cups of flour
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup of margarine
3 cups shredded cheddar
1 1/2 cups of milk
2 eggs slightly beaten
Combine all dry ingredients.Cut in margarine until mixture resembles coarse crumbs.Stir in
cheese.Combine milk and eggs and add to cheese mixture until just moistened.Spoon into 9"x
5"greased loaf pan.Bake at 375 degrees for 1 hour.Remove from pan immediately and let cool on wire
rack.Makes 12 slices.
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BROWN RICE PUDDING
~~~~~~~~~~~~~~~~~~~~~~
3 cups milk
1/2 cup short-grain brown rice
1/4 teaspoon seasalt
1/2 cup milk
3 eggs
1/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup raisins
Bring milk, rice and salt to simmer in heavy medium saucepan. Reduce heat to low. Cover and gently
simmer until rice is very tender and liquid is almost absorbed, stirring occasionally, about 1 1/2 - 2
hours.
Whisk milk, eggs, sugar, vanilla and cinnamon to blend in medium bowl. Stir in raisins. Gradually stir
egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes.
Transfer to bowl. Cool. Refrigerate until well chilled. top with a dusting of cinnamon and nutmeg.
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Yummy Waldorf Salad
~~~~~~~~~~~~~~~~~~
2 apples, peeled, chopped ( I used fuji apples )
1/2 cup walnuts, chopped coarsly
2 celery ribs, sliced
1/2 cup raisins
2 tablespoons lemon juice (or lime is fine)
1/4 cup mayonnaise
1/4 teaspoon seasalt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/2 head romaine lettuce, shredded
Directions
In a medium bowl combine peeled, chopped apples, chopped walnuts, sliced celery ribs, and raisins.
In a small bowl combine lemon juice, mayonnaise, salt, pepper, and paprika. Mix well. Add to the
apple mixture and thoroughly combine. Serve over shredded lettuce
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Chili!
~~~~~
Ingredients
1 lb ground turkey or beef
1 green bell pepper, chopped
1 medium sweet onion, chopped
1 large can Bush's mild flavor kidney beans (it has a mild sauce in it - leave this in)
1 large can Bush's dark kidney beans, rinsed and drained
1 8 to 10 oz can of tomato sauce
1/2 cup hot water
1 tbsp olive oil
1 and 1/2 tblsp chili powder
1 tsp cumin
Sea salt and Freshly ground black pepper to taste
In a large pot brown off meat - cook at a medium flame until no pink is showing on meat. Drain meat in
colander and set aside.
In the same pot (don' t rinse out), add the olive oil and saute the onion and green pepper at medium
flame for 8 minutes. Add meat back in and saute for another 2 minutes.
Lower flame to simmer, and add all other ingredients and stir will to combine. Cover pot and simmer
for 45 minutes, stirring occassionally.
Top with chopped scallions, shredded Cheddar or Jack, or both cheese, and a dollup of sour cream.
“I like to serve this with cornbread. Enjoy!”
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Apple Crisp
~~~~~~~~~~
Topping:
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
4 apples, peeled, cored and cut into 1/2-inch dice
2 tablespoons fresh lemon juice
Vanilla ice cream or heavy cream, for serving (optional)
1. Preheat the oven to 350°F. Butter an 8-inch square baking dish.
2. For topping, combine the butter, sugar, flour, oats and cinnamon in a bowl. Work together with
fingertips until mixture resembles coarse meal. Toss in nuts; set aside.
3. Toss the apples with lemon juice and spoon into the baking dish. Sprinkle topping evenly over the
apples. Bake in center of the oven for 1 hour or until bubbly and the apples are tender. Let cool slightly.
Serve warm, topped with ice cream or cream, if desired.
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Pig out Tortillas
~~~~~~~~~~~~~
1-lb Ground beef
6-Green onions
1-jar Pace chunky salsa,mild,medium or hot
favourite hot sauce
3-cups shredded cheddar
1-1/2 cups sour cream
1-large bag Tostitos Hint of Lime tortilla chips
Brown beef in skillet,do not drain.Add chopped onion and stir in jar of salsa,add hot sauce to taste.Preheat
oven at 350.Lightly grease a large cookie sheet and spread out tortilla chips and heat for 20
minutes.Remove from oven and sprinkle 1-cup of cheese over tortilla chips and return to oven to
melt.Dish out large portion of tortilla chips in bowl and pour meat mixture on top and top with reserved
cheese.I guarantee you'll eat it all.We're talking calories by the thousands.Enjoy.
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Honey Chicken
~~~~~~~~~~~~
Ingredients:
1/2 cup flour
1/2 teaspoon sea salt
4 boneless, skinless chicken or 4 boneless, skinless thighs
1/2 cup sweet cream butter, melted
1/4 cup honey
1/4 cup freshly squeezed lemon juice
1/2 tablespoon light soy sauce
Preheat oven to 350 degrees. Combine flour and salt, and dip chicken in it to coat. Arrange chicken in
baking dish. Pour melted butter over chicken and bake for 30 minutes.
Whisk remaining ingredients togehter and pour over chicken. BAke 30 minutes longer, basting often.
Remove from heat, serve hot.
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SweetPotato's 3 bean Chili
~~~~~~~~~~~~~~~~~~~~~
“Chili season is upon us...
I usually put this together from the top of my head, but I'll try my best”
Tomato sauce(the size of the can depends on how much you want to make.)
1 lb of ground beef
1 can of kidney beans
1 can of chili beans
1 can of pinto beans
(Chic peas are optional)
sliced jalepenos(can be adjusted to how spicy you want it)
Basil
salt
“I usually serve it with loads of shredded cheese. The more cheese the better.”
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Creamsicle Pie
~~~~~~~~~~~~
2-pkgs instant vanilla pudding
4-cups 1/2 & 1/2 instead of milk
2-graham er pie shells
orange food colouring
orange extract
Mix each package of pudding with 2 cups of 1/2 & 1/2 in 2 separate bowls.
1 bowl keep as vanilla,the second bowl add orange extract to taste and 1 teaspoon of orange food
colouring.Fill both pie shells 1/2 way with vanilla and then top both with the orange pudding. Place in
fridge for 1/2 hour. “These are addictive you'll probably eat both and you should.”
117 Personal Wealth Without Sacrifice www.wealthlink.com/bbrewster
D's Macncheese
~~~~~~~~~~~~~
Ingredients:
4 tbs butter
2 tbs flour
1 cup milk
1 lb log of velveta cheese, cubed
1 pound macaroni, cooked and drained
Melt butter in medium saucepan. When butter is melted add milk, and then flour and whisk at first to
rid lumps. Once mixture is smooth, stir constantly with a wooden spoon over medium-low heat until
thickened. Add cheese and stir until melted.
Add cheese mixture to cooked noodles and stir well to combine - viola! all done
You can also put it in a greesed casarole dish, and top with breadcrumbs and bake at 350 degrees F for
about 1/2 hour for a nice crumbly topping.
to reheat, add a bit of milk and microwave until heated through.
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Yummy Filling and Fattening Drink for Summer
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“This is probably the most simple recipe you'll ever find.”
All you need is:
1 Can of your favorite soda (I like Mt. Dew).
2 Scoops of the most high calorie French Vanilla ice cream you can find. ( I like Bryer's ).
Pour can of soda into blender, ad the 2 scoops of ice cream (more scoops if you want) and blend on
LOWEST speed for about 10 seconds or until frothy. Don't worry, the soda won't explode.
A hint: Use the Mt. Dew for Haloween drinks. Use the new Orange Mt. Dew and vanilla ice cream to
make an 'Orange Julius' tasting drink. For a REAL THRILL: Use Coke or Pepsi and ad Chocolate
Syrup.
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Super Fat Snacks
~~~~~~~~~~~~~~
“Ok my simplest one first all you need is a loada lard (pure fat), or butter and a loada sugar.
I call it Comfort Paste”
Lets say 4 sticks of lard/butter
a decent sized pack of sugar
Leave the lard (if its frozen) until its easy to stir.
Mix it around once in a bowl, we don't want any air in it. Then just pour the sugur in slowly as you stir.
You should come out with a whity yellow paste that tastes like heaven. You can melt it as a drink or to
pour through a funnel. Freeze it to eat normally or leave it as a paste.
“My next recipie is the high fat bacon sandwich.”
You need 4 big strips of bacon
2 peices of white bread (thick or thin)
a lot of cooking oil (preferably animal fat)
Pour the oil into a frying pan so about half a centemetre of the pan is submerged. Warm it up for about
10 mins then put your first peice of bread in. (warning careful when the oil spits). Fry both sides and do
the same to the other peice. Do exactly the same with the bacon but DON'T take the fat of the strips.
Try to fry them as long as possible because the more they cook tyhe more fat they absorb. The fat on the
stip should be crispy and salty. Put the bacon on the bread add a bit of melted butter and a pinch of salt
and your finished.
“Ok the wash the bacon sandwich down try the thick chocolate creamshake.”
You need: For 1 helping
A pot of thick cream (big)
2 tablesthingys of sugar
A glass of melted comfort paste
A quarter pint of milk (full cream)
A chocolate bar
A bit of chocolate icecream (try to make it double chocolate chip)
Melt the chocolate and icecream put them together
Put half the sugar in the milk and half in the cream and mix.
No real skills involved now all you need to do is put it all in a blender now. If it doesn't all fit half it or
quarter the mix. Once your finished top it of with some whipped cream and Chocolate shavings.
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Brown Sugar Tomatos
~~~~~~~~~~~~~~~~~~
Ingredients
1/4 cup Olive oil
1 tablespoon cider vinegar
2 teaspoons of dark brown sugar
1 1/2 teaspoons Dijon-style mustard
Salt and freshly ground pepper
3 medium tomatoes, sliced
4 scallions, chopped
1. In a small bowl, whisk together the oil, vinegar, brown sugar and mustard. Season the dressing with
salt and pepper to taste.
2. Arrange the tomato slices on a serving platter and drizzle on the dressing. Sprinkle scallions on top.
I serve this as a side dish, or eat it as a snack - it's very yummy especially with home grown tomatos!
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Garlic Cheese Bread
~~~~~~~~~~~~~~~~~
Time: 15 to 20 minutes
What you need:
1 loaf French bread, sliced horizontally (the 1lb kind)
4 tablespoons butter
1/2 cup mayonnaise
1 cup grated parmesan cheese
4 ounces grated mozzarella cheese
4 ounces shredded cheddar cheese
2 tbsp minced garlic (I'm a garlic fanatic and I like using 4tbsp)
Preheat the broiler. Place the bread open faced on a cookie sheet. Spread the butter on the bread then
the minced garlic. Spread the mayo on next. Sprinkle with Parmesan cheese, mozzarella cheese and
cheddar cheese. Broil 6 to 8 minutes until the cheese is melted and lightly browned.
'”Ok, I know it sounds weird with the mayo. But trust me, it tastes good. If you just think it you can't
take the mayo then just leave it out or reduce the amount. It tastes good without the mayo too. You can
also substitute garlic powder for the minced garlic. Just remember garlic powder tends to have a more
powerful taste than the real thing (imho). You can use garlic salt as well but definitely reduce the
amount so you don't make it too salty.”
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Rice Crispy Treats
~~~~~~~~~~~~~~~
“One of my all time favorite snacks. And they are very easy to make too”
Time: 10 minutes
What you need:
1/4 cup butter
1 pkg (10 oz) of marshmallows
6 cup Rice Crispies cereal
Melt butter in large saucepan/pot over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Add rice crispies cereal. Stir until well coated.
“Now most people will spread the mixture on waxp paper covered cookie sheet and cut into little
squares. Not me! The whole batch goes into a large bowl and with a tall glass of milk I munch on it
while either watching TV or on the computer.”
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Peanut Butter Fudge
~~~~~~~~~~~~~~~~~
“Nothing like peanut butter fudge!!”
Cooking time: 20 minutes plus about 2 hours to cool down
What you need:
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Melt butter in a saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2
minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over
confectioners' sugar in a large mixing bowl. Beat until smooth. Pour into an 8x8 inch dish. Chill until
firm (about 2 hours).
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Frozen Strawberry & Pineapple Treat
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here's something for hot summer days.. enjoy!
Time: 15 minutes to make. 24hrs to set/freeze.
What you need:
3/4 cup white sugar
8 ounces cream cheese softened
1 (20 ounce) can crushed pineapple drained
1 (10 ounce) package frozen strawberries thawed
2 bananas diced
1 (8 ounce) container of whipped cream thawed
In a bowl cream together the sugar and cream cheese until smooth. In a separate bowl, mix together the
pineapple, strawberries, bananas, and whipped topping. Then fold the fruit mixture into the cream
cheese mixture until evenly blended. Spread mixture into a large container or divide among several
small bowls. Cover with plastic wrap and freeze overnight.
Note: You can eat this dessert frozen or let it thaw for about 20 minutes or so before eating. I usually
eat a bit thawed out. Also, you can add other things as well. Walnuts, raisins, etc. Go wild!
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Deep Fried Cookies
~~~~~~~~~~~~~~~~
“I know it sounds freaky but believe me it is so good and fattening too!”
Cooking time: 10 to 15 minutes
What you need:
1 quart cooking oil for deep frying (a deep fryer is perfect for this)
1 package chocolate sandwich cookies with creme filling (like Oreos)
2 cups dry pancake mix (the 'just add water' kind)
1 cup water
1/2 cup confectioners' sugar for dusting
Heat oil in a deep fryer or large pot to 375 degrees F. Mix pancake mix with water according to
package directions. When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter
and fry in hot oil, turning once, until golden brown (about 3 to 4 minutes). Remove from fryer and drain
on paper towels. Sprinkle with confectioners' sugar and serve.
“Try dipping other goodies in the batter and deep frying them. I've done marshmallows, mini candy
bars and twinkies. Some state fairs I've gone to have the deep fried twinkies. So I'm not he only freaky
cook out there LOL!”
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Graham er Pudding Cake
~~~~~~~~~~~~~~~~~~~~~~~~~~
“I got this recipe somewhere and forgot what the name was. I just called it the 'graham er pudding
cake' The original recipe was a low fat, but I modified it using the goooood stuff. Enjoy!”
Cook time: 15 to 20 minutes
What you need:
2 individual packages graham ers or more
2 (3 ounce) packages instant vanilla pudding mix
3 cups of heavy cream (whole milk or half'n'half works too, but the cream is the best)
1 (8 ounce) container whipped topping thawed
1 (16 ounce) package prepared chocolate frosting (actually, you can use any flavor but I think chocolate
tastes best)
Line the bottom of a 9x13-inch pan with graham ers. Combine pudding mix and cream in a big
bowl. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham
cracker layer. Top with another layer of graham ers and the remaining pudding. Spread frosting on
remaining graham ers and place on top of last layer of pudding mixture. Refrigerate for a couple
of hours to let the pudding mixture set.
Note: if you really want to make this even more fattening, make the layers of graham ers into
graham er crust (graham er crumbs + sugar + butter)
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Cream Cheese Filling
~~~~~~~~~~~~~~~~~
“Ok, you all know that sweet cream cheese filling in pastries? Stop drooling LOL! As much as I love
the flaky part of pastries sometimes I'm too lazy to make it so I settle for just the filling. This makes a
yummy late night snack. Enjoy!”
Cook time: 10 minutes
What you need:
2 (8 ounces) packages cream cheese at room temperature
1 cup sugar
1 egg yolk
1 ts vanilla extract
Cream together cream cheese and sugar in a bowl. Beat in egg yolk and vanilla. “Go grab a spoon and
the remote and reacquaint yourself with being a couch potato.”
“I usually use a cream puff pastry for the filling or just eat it by itself. I've dipped pieces of fruit in it
and thats tastes pretty good. I've used it as a filling in between a layer cake too and that went over well
with friends. Here's the recipe for the pastry I use at home...”
Cook time: 30 to 45 minutes
What you need:
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Preheat oven to 425 degrees F.
In a large pot, bring water and butter to a boil. Stir in flour and salt until the mixture forms a ball.
Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one
at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20
to 25 minutes until golden brown. Centers should be DRY! When the shells are cool, either split and
fill them with cream cheese filling or use a pastry bag to pipe the filling into the shells.
“I've filled these puff pastries with stawberry jam and rasberry jam before and that tastes pretty good
too. You can just about fill them with anything that you have a taste for. Maybe just pure frosting?”
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The Dip
~~~~~~~
“I love cooking! And I love snacking! So watch out ppl”
Cooking time: 15 to 20 minutes
What you need:
1 lb ground beef or pork (sausage can be used too)
2 -15oz cans of refried beans
1 cup of salsa (any kind)
1/2 lb of cheese shredded (any cheese would do)
Sour cream for taste (optional)
Big bag of corn chips. Preferably the ones for dipping.
Brown ground meat in a large skillet on med-high heat. Do NOT drain fat. Reduce heat to medium and
add refried beans and salsa, stir well until heated completely through. Pour into bowl(s). Top with
cheese and sour cream. Open bag of corn chips. Go seat your merry self in front of the TV or PC and
snack away!
Note: You can add or take out some of either the meat or beans to suit your own personal taste. Same
with the salsa. For those who like it hot, add a few tblsp of hot sauce when adding the beans and salsa.
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Pecan Pie Bars
~~~~~~~~~~~~
“I love pecan pies! Here's a recipe I came across and trust me, it is goooood.”
Cooking time: About an hour to make and about 30 minutes to cool.
What you need:
CRUST:
3 cups flour
1/2 cup sugar
1 cup butter
1/2 ts Salt
FILLING:
4 eggs
1 1/2 cups corn syrup
1 1/2 cups sugar
3 tb butter, melted
1 1/2 ts vanilla
2 1/2 cups pecans, chopped
CRUST: Beat flour, 1 cup butter, 1/2 cup sugar and salt until mixture resembles crumbs. Heavily grease
bottom and sides of 15"x10" baking pan at least 1-1/2" deep. Press mixture firmly into pan and bake at
350 degrees for 20 minutes.
FILLING: Blend eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons butter and vanilla. Stir in chopped
pecans. Spread over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool, cut into bars.
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Simple Mega Fat Recipes
~~~~~~~~~~~~~~~~~~~~~
“Think of this like the way a non cook … or possibly like a college student can get fat, easy “recipes”
loaded with lots of fatty ingredients. Enjoy …”
Bacon Nachos
Simply fry up some bacon (a whole pack if you want), get it nice and crispy, once its done pour the
excess bacon grease in a cup and put it aside (you can use it later) then lay all the bacon on a
microwave save plate … get out some Velveeta or other processed cheese microwave it like you would
if you were making cheese dip … once its done simply pour it over your place of bacon, add a nice
sprinkle of salt to top it off … enjoy!
Super Ice Cream
Take a carton of some fatty ice cream like Blue Bell … any plain flavor (nothing mixed in, try basic
chocolate or vanilla) melt it down in a big bowl … add some sugar, cookie crumbles, and anything else
you can think of to add some extra calories to the mixture … once your done put the bowl in the freezer
… the next day (or whenever its fully frozen) pull it out, you still have ice cream, but ice cream with a
little something extra!
“I’ll dream up some more later … lol this is fun … and sure to add some fresh stretch marks to all those
beautiful bellies out there. : )”
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HEAVENLY HASH BROWNIES
~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 eggs, beaten
2 cups granulated sugar
1 1/2 cups flour
1 teaspoon vanilla extract
1 cup margarine
1/3 cup cocoa
1 1/2 cups pecans, chopped
6 1/4 ounces miniature marshmallows
Combine eggs, sugar, flour and vanilla extract. Melt margarine and add cocoa. Add to egg mixture and
beat well. Add nuts. Bake in a 13 x 9-inch pan at 350 degrees F for 25 to 30 minutes.
As soon as cake is taken from oven, cover with marshmallows. Return pan to oven until marshmallows
are slightly melted. Pour Chocolate Frosting over marshmallows and cool before cutting. Makes 48
brownies.
Chocolate Frosting
1/2 cup margarine, melted
1/3 cup milk
3 tablespoons cocoa
1 (16 ounce) box confectioners’ sugar
1 teaspoon vanilla extract
Combine margarine, milk and cocoa. Beat in sugar and vanilla extract.
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Chocolate Peanut Butter Bars
~~~~~~~~~~~~~~~~~~~~~~~~~
1-cup butter
4-cups icing sugar
2-cups smooth peanut butter
1-1/2 cups Graham er crumbs
Chocolate topping
1/2 cup butter
1-cup semi-sweet chocolate chips
Melt 1 cup of butter and mix in 4 cups icing sugar,2 cups peanut butter,and 1 1/2 cups of Graham
cracker crumbs.
Pat down level in a 10" x 14" jelly roll or baking pan.
For topping melt 1/2 cup of butter and 1 cup of semi-sweet chocolate chips and spread on top.Place in
fridge for 1 hour,then cut into bars.
1-pan 8730 calories
1-pan 612 g fat
“holy moly those sound goood! Why cant ya find recipes like this just everywhere. sigh. the whole
world cares too much about calorie counting and not enough about flavor and richness. LOL”
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Belly Buster Ice Cream Pie
~~~~~~~~~~~~~~~~~~~~~~
1-frozen deep dish pie shell
1-pint each of vanilla,chocolate,and peppermint ice cream
8-egg whites
1/2-teaspoon vanilla extract
1/4-teaspoon cream of tartar
1/2-cup of sugar
CHOCOLATE SAUCE
6-squares (6 ounces) sweet chocolate
6-squares (6 ounces) unsweetened chocolate
1 1/2 cups of sugar
1 1/2 cups of heavy cream
Prick bottom of pie shell before baking according to package.
Slightly soften all 3 pints of ice cream,then layer in baked pie shell.
Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form.
Gradually add 1/2 cup of sugar while beating until the egg whites are stiff and glossy and the sugar has
dissolved.
Spread the meringue over the ice cream to the edges of pastry.
Broil 30 seconds to 1 minute to brown topping.
Freeze pie for several hours.
To prepare the chocolate sauce put all the chocolate,1 1/2 cups of sugar,and 3/4 cup heavy cream in the
top of a double boiler.Cook until sauce is thick and melted.Add balance of cream to achieve a smooth
pour.Pour sauce over pie before eating.
“This recipe is better than 4500 cal.per pie.”
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Bonus **High Calorie** Shakes
~~~~~~~~~~~~~~~~~~~~~~~~
Milk Shake
***1250 calories per serving!***
6oz Half & Half (220 calories)
8oz Heavy Cream (750 calories)
1tbsp MCT Oil (80 calories)
2tbsp Protein Powder (25g, 100 calories)
2tbsp Nestle Quick (100 calories)
“This shake isn't balanced. It's about 60% fat, 30% protein and 10% carbo. A meal that really parks you
because there isn't enough easy burning carbohydrates. You can gain 35 pounds (95-130 lbs) in about 3
or 4 months, drinking 4 to 5 16 oz glasses of these shakes daily.”
Another Milkshake
**** 750 Calories Total Per Serving ****
Take a pint of half and half or a half pint of whole milk and a half pint of heavy cream, add one
envelope Carnation Instant Breakfast, and stir.
620 calories half and half
130 calories Instant Breakfast
It would take about 5 of these to grow one pound of fat. One per night would produce about 6 pounds
per month. Combine one shake with one sandwich and you have an even 10 pounds per month gain
right there.
Ice Cream and Creamer Shake
**** 1800 calories per serving ****
16oz of International Delight French Vanilla Coffee Creamer
2 cups of Chocolate Marshmallow Ice Cream
Mix the two items and pour into a glass and drink.
1280 calories international creamer
520 calories ice cream
It would take just over 2 of these drinks to grow one pound of fat. If you increased either of the
ingredients abit, you can reach 3500 calories. If you drink two of these a day, it would assist with
increasing the calorie intake closer to 7000 calories.
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Oreo Milkshake
8 oz whole milk
One packet vanilla carnation instant breakfast
1/2 cup high fat Oreo ice cream
5 Double Stuff Oreos
Mix in the blender. Served in a frozen beer mug with a straw. Cookies are a nice addition. (Put the milk
in the blender first then the cookies so they'll soften up for a minute.)
Raspberry Chocolate Shakes
1 cup fresh raspberries or frozen raspberries, thawed and drained
3 scoops chocolate ice cream
1/2 cup milk
In a blender process the berries, frozen yogurt and milk until the mixture is smooth. Serve in a tall glass
and garnish with extra berries
Chocolate Milk Shake
3 scoops chocolate ice cream
Chocolate syrup
1/2 cup of half and half
In blender combine all ingredients and blend until smooth. Pour into glass and serve.
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Maus Mix / Maus Shake
**** Between 1305 & 3912 total calories ****
A lot of gainers like to drink a high calorie shake for the obvious advantages: you don't have to cook it,
or chew it, and you can drink it down quickly for extra calories before you're body tells you that you're
full or use it to top off after a meal when you are already full. Shakes are great at bedtime too.
A shake tastes good or bad depending on what you put in it. Most of the gaining shake mixes at the
health food stores are mainly milk protein. They are gritty and taste awful and aren't really all that
effective for gainging fat.
Fat being twice as dense in calories than carbohydrates is the our choice for a food substance that can
pack lots of calories into a small volume. Most high fat drinks are based on cream which is high in
artery clogging saturated fat. Polyunsaturated fats are better but monounsaturated fats are best and
actually lower LDL cholestrol levels. The two common sources of monounsaturated fats that are olive
oil and canola [rapeseed] oil. I have chosen canola because it is less expensive.
However, you can not just add oil to a shake because water and oil do not mix. Fat can only be digested
after it is first emulsified or broken into tiny droplets. Lecithin is a natural soybean product and acts as
an emulsifier not only making the oil digestable but also eliminating the oily taste. This emulsion of
water and oil is what we've called Maus Mix. It is our cream substitute. Lecithin is available in health
food stores and most stores in liquid, granule, and capsule form. For our purposes the liquid is
preferable. If you use capsules, just break them open and squeeze out the liquid inside. For granular,
disolve in hot water first.
Drinking straight Maus Mix would be a lot like drinking cream. Not all that tastey and most likely too
consentrated to be easily digested. So rather than drink it straight,you should combine it with traditional
milk shake ingredients: milk and ice cream, just using Maus Mix to up the calories. It takes several
hours to digest the fat so pay close attention to how you feel during this time. If there is any digestive
problem, stop drinking the Maus Shake and email me at once. Ok, now we get down to it... MAUS
MIX!
Mix 4 teaspoons of liquid lecithin with one cup of milk and stir in one cup of oil. Stir or put it in a jar
and shake until all the oil is gone and you have 2 cups of a white watery liquid.
Now for the shake... MAUS SHAKE
Mix one pint of ice cream with one quart of whole milk and add flavoring [I prefer chocolate syrup].
Stir until the ice cream is mostly melted. Add the 2 cups of Maus Mix and stir. Store Maus Shake in the
refrigerator in a big plastic jug until needed. Be sure to shake it up again before drinking.
Calorie contents: 800 ice cream, 600 milk, 2080 oil.
Week 1 Drink one cup of Maus Shake, three times a day. 1305 calories.
Week 2 Drink one and a half cup of Maus Shake, three times a day. 1956 calories.
Week 3 Drink two cups of Maus Shake, three times a day. 2610 calories.
Week 4 Drink two and a half cups of Maus Shake, three times a day. 3912 calories.
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More uses for Maus Mix
One of the problem a lots of folks have with Maus Shake is that you make it by the half gallon. Parents
are bound to get suspicious when they notice a gallon jug of milk shake with oil floating on top.
What I've started doing is making it up by the glass. Let me share a few applications that I've been
putting it to this week.
Maus Milk: 2 tablespoons oil, 1 tablespoon lecithin, 8oz milk, vanilla or chocolate flavor. shake well
and drink.
Maus Juice: 2 tablespoons oil, 1 tablespoon lecithin, 8oz orange juice. shake and drink.