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Below are the 3 most recent journal entries recorded in Baking Tips and Tricks' LiveJournal:

Friday, March 17th, 2006
1:12 am
[rainbowgrl_07]
Sandwiches
This is my own personal recipie so enjoy.

I make these the quick and easy way. I buy teh french bread, however if you wish to bake your own, more power to you.

Ingredients:
1 loaf french bread
2 sticks SOFTENED butter/margerine
1 package dried vegetable soup mix
8 slices provaloan cheese
16 slices swiss cheese
1 pound shaved ham

Directions:
Prehead oven to 375 degrees

Take a large piece of alluminum foil and spray with non-stick cooking spray.

Cut the loaf of french bread in half.

Mix the soften butter and package of soup mix. Spread on both sides of french bread.

Laydown a layer of 8 slices of swiss cheese.
1/2 the ham
8 slices provaloan
the rest of hte ham
8 slices of swiss

Stack the sides together and wrap in alluminum foil

Bake at 375 degrees for 30 minutes or until cheese is melted.

Cut sandwich into 10 sections, serve and enjoy!

makes a great party dish for football or poker night :)
1:09 am
[rainbowgrl_07]
Peanut Butter Cheesecake
Peanut Butter Cheesecake

2 cups finely crushed vanilla wafers
1 cup chopped pecans
6 tablespoons butter
1 (8-ounce) package cream cheese.
1/2 cup peanut butter
1 cup powdered sugar
1 can sweetened condensed milk
1 (12-ounce) container frozen non-dairy whipped topping, thawed
2 (3.5-ounce) packages chocolate instant pudding mix
2 cups cold milk.


Combine crushed wafer crumbs, 2/3 cup chopped pecans and melted butter. Then press lightly in the bottom of a 9 x 13-inch baking dish.

Combine cream cheese, peanut butter and powdered sugar and 1 cup whipped topping, then stir in the can of sweetened condensed milk and mix until smooth and creamy. Spread over cooled crust.
T
hen mix pudding mix according to directions spread over cream cheese layer, then cover with remaining whipped topping and sprinkle with remaining nuts. Refrigerate until ready to serve.
1:07 am
[rainbowgrl_07]
Brownie Cheesecake Wonderfully Delicious!!!
Brownie Swirl Cheesecake

1 (approximately 22-ounce) package fudge brownie mix (Do not use mixes enhanced with chocolate syrup/chips or chunks)
2 large eggs
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted
Prepare a fudge brownie mix according to the package directions; pour the batter evenly into a 9-inch springform pan. Bake at 350°F (175°C) for 15 minutes.
In a bowl, combine softened cream cheese, sugar, and vanilla; mixing at medium speed with an electric mixer until well blended. Add 2 eggs, one at a time, mixing well after each addition. Pour over the brownie layer.
Spoon melted chocolate chips over the cream cheese mixture and cut through the mixture several times to achieve a marble effect. Bake at 350°F (175°C) for 35 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
Makes 12 servings.
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