Food lover Food lover am a food lover to taste all recepies
• United States
14 Apr 08
Rocky Road Bars Road work ahead? Don't worry. It's easy to make gooey marshmallow Rocky Road Bars from cake mix. Prep Time:15 min Start to Finish:2 hr Makes:24 bars 1 box Betty Crocker® SuperMoist® chocolate fudge or devil's food cake mix 1/2 cup butter or margarine, melted 1/3 cup water 1/4 cup packed brown sugar 2 eggs 1 cup chopped nuts 3 cups miniature marshmallows 1/3 cup Betty Crocker® Rich & Creamy chocolate frosting 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray 13x9-inch pan. 2. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows. 3. Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered. ``````````````````````````````````````````````````` New-Fashioned Peanut Butter Cookies Make homemade cookies the new-fashioned way! Cake mix gives you a quick start. Prep Time:20 min Start to Finish:40 min Makes:54 cookies 1 box Betty Crocker® SuperMoist® yellow or butter recipe yellow cake mix 1/4 cup packed brown sugar 1/3 cup water 1 cup creamy peanut butter 1/4 cup shortening or vegetable oil 2 eggs Granulated sugar 1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth. 2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar. 3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. ``````````````````````````````````````````` Chocolate Turtle Cake No wonder this is a bake sale winner! Devil’s food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum. Prep Time:25 min Start to Finish:1 hr 50 min Makes:20 servings 1 box Betty Crocker® SuperMoist® devil's food cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 bag (14 oz) caramels 1/2 cup evaporated milk 1 cup chopped pecans 1 bag (6 ounces) semisweet chocolate chips (1 cup) Ice cream or Whipped cream, if desired Caramel and chocolate topping, if desired Chopped pecans, if desired 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter. 3. Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature `````````````````````````````````````````` Key West Cupcakes Make cupcakes with a Key lime flavor twist! Both a filling and a frosting make them special. Prep Time:25 min Start to Finish:1 hr 30 min Makes:24 cupcakes Filling 1 box (4-serving size) vanilla instant pudding and pie filling mix 1 1/2 cups whipping cream 1/4 cup fresh Key lime or regular lime juice 4 drops green food color 1 1/2 cups powdered sugar Cupcakes 1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box Frosting 1 container Betty Crocker® Whipped fluffy white frosting 1 tablespoon fresh Key lime or regular lime juice 1/2 teaspoon grated Key lime or regular lime peel 1. To make filling: In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. 2. Heat oven to 350°F (325°F for dark and nonstick pans). Make and cool cake as directed on box for 24 cupcakes. 3. Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator. ````````````````````````````````````````````````````````` Big-Batch Streusel Coffee Cake Need to make four big coffee cakes? Here's an easy way to do it using a 5-pound box of Bisquick® mix. Prep Time:20 min Start to Finish: Makes:80 servings Streusel 2 1/4 cups Original Bisquick® mix (from 5-lb box) 2 1/4 cups packed brown sugar 3 1/2 teaspoons ground cinnamon 3/4 cup firm butter or margarine Coffee Cake 15 1/4 cups Original Bisquick® mix (from 5-lb box) 5 cups milk or water 3/4 cup granulated sugar 7 large eggs (12 oz; 1 1/3 cups) 1. Heat oven to 375°F. Grease 4 (13x9-inch) pans with shortening or cooking spray. In 1 1/2- to 2-quart bowl, stir together streusel ingredients; set aside. 2. In 6- to 6 1/2-quart bowl, stir coffee cake ingredients until blended. Spread evenly in pans. Sprinkle evenly with streusel. 3. Bake 18 to 22 minutes or until golden brown. ```````````````````````````````````````````````` Purse Cake Candies, cake mix and ready-to-spread frosting are about all you need to create a fun purse cake. Prep Time:35 min Start to Finish:2 hr 45 min Makes:12 servings 1 box Betty Crocker® SuperMoist® cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting Food color, as desired 1 piece green peelable string licorice 1 jellied ring candy Assorted small multicolored hard candies 1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. 2. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. 3. Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long as shown in diagram (discard small pieces of cake or save for another use). Spread about 2 tablespoons frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake, cut side down. Cover; freeze 1 hour or until firm. 4. In small bowl, mix remaining frosting and food color until desired shade. Frost cake. 5. Use peelable string licorice for handle and jellied ring candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.