Tres Leches (Milk Cake)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Sweet Potato Pie

Ingredients

• 1 pound sweet potatoes
• 1/2 cup butter or oil 
• 1 cup white Sugar
• 1/2 cup milk 
• 2 large eggs
• 1/2 Tsp ground nutmeg
• 1/2 Tsp ground cinnamon
• 1 Tsp vanilla extract
• 1(9inch) unbaked pie crust 
• (optional) 1 bag of small marshmallows 

    Direction 

• Boil Sweet potato whole in skin for 40 to 50 minutes, or until done . Run cold water over the sweet potatoes and remove skin, or have a ice bath ready so you can put theme in the bath to cool. 
• break apart sweet potato in bowl. Add butter and mix well with mixer. Stir in Suger, milk, eggs, nutmeg, cinnamon and vanilla. beat on medium speed until mixture is smooth . Pour filling in to an unbaked pie crust. 
• Bake at 350 Degrees F or (175 Degrees C) for about 55 to 60 minutes or until knife or tooth pick comes out clean.

• Note : Pie will puff up like a Souffle, and then will sink down as it cools, Also if you plan to put marshmallows on top do after they have baked and came out to cool for 20min then add marshmallows then put back in oven for 10min on broil or till top is lightly toasted.
• Note if you bought a small bag of marshmallows will work for close to three pie toppings if you burn at first try.   

Holiday Cake Pops

Ingredients

• 100 cake pop sticks
• 1tbs for scooping and makeing the balls or you can use a 1/4 cake pop maker
• peppermint sprinkles
• Styrofoam block 

Cake:

i made two cakes one was peppermint and Hotcoco 

• white cake mix
• 1 Cup white Sugar
• 1/2 cup butter or oil 
• 2eggs
• 2tsp extract or candy of choice for me was soft peppermint candy and 1packet of hotcoco 
• 1 1/2 cup all purpose Flour 
• 1 3/4 tsp baking powder
• 1/2 cup milk 

Easy way 

• 1 Box Pillsbury cake mix 
• 2 tbsp Pillsbury creamy supreme vanilla frosting
• Candy coating:
• 1 (12 oz) bag Wilton candy melts
• 1½ tsp Crisco shortening

Instructions: 

White Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Out of box recipe

1. Bake the cake according to the package and let it cool down to room temperature.
2. Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.
3. In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.
4. Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.
5. Melt about ¼ cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.
6. Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.
7. Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1½ tsp Crisco shortening and mix well with a whisk or fork.
8. Once the cake pops have been in the freezer for 20 min, dip each into the icing and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake
   pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.
9. Sprinkle the pop right away so that the sprinkles stick to it before the candy hardens.
10. Place in a Styrofoam block and let it stand for about an hour.

Notes

Store the cake pops at room temperature. Refrigerating will cause condensation to form over the cake pop.

Hello Dollie Bars

• 16 tablespoons (2 sticks) unsalted butter, melted

• 3 cups (about a 13 1/2 ounce box) graham cracker crumbs

• 2 cups (about 12 ounces) dark or semisweet chocolate chips

• 2 cups (about 8 ounces) pecans, roughly chopped

• 3 cups sweetened shredded coconut flake

• 1 (14-ounce) can sweetened condensed milk

1. 1.
   Adjust oven rack to middle position and preheat oven to 350°F. Combine melted butter and graham cracker crumbs in a bowl until thoroughly combined. Press evenly into bottom of baking dish.
2. 2.
   Top crust with chocolate chips, followed by pecans and finally the coconut. Drizzle with condensed milk. Bake until any crust visible is golden brown and coconut begins to toast, about 30 minutes. Remove from oven and let cool completely. To cut easily, let sit in refrigerator for at least one hour before serving. Cut into 12 bars. Bars can be stored in an airtight container at room temperature for up to 3 days, though especially if your kitchen runs hot, they are safest kept in the fridge.
3. 
   

1. Special Equipment13- by 9-inch baking dish

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil or canola
• 2 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1-2 oz. red food coloring, more or less depending on how deep you want the color
• ½ cup plain hot coffee, prepared (don't skip this ingredient)
• 1 teaspoon white distilled vinegar

1. Preheat oven to 325 F.
2. Generously grease and flour (2) 9-inch round cake pans. Set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
4. In a large bowl, combine the sugar and vegetable oil.
5. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
6. Stir in the coffee and white vinegar.
7. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.
10. Let pans cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Easy Lasagna

1 pound lean ground beefGround Beef Fresh
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
 1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Easy Peanut butter Fudge

 Grease an 8x8-inch baking pan.

1) In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat.

2) Add the peanut butter and vanilla and stir until smooth.
Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.


 2 cups granulated white sugar
 ½ cup milk
 1 cup peanut butter (smooth or chunky if you want nuts in your fudge)
 1 tsp vanilla extract