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Layered Peanut butter pudding dessert

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Oh this is some amazing stuff!!! Very addictive. It can be very versatile. Any flavor pudding can be used. I know youre drooling,so here you go!
Crust
1 cup flour
1/2 cup butter cold cubed
1 cup cashews chopped
Pb filling
8 oz cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 cup cool whip
Pudding layer
2 boxes instant chocolate pudding
2 2/3 cup milk
Cool whip layer
Remainder if cool whip container.
2/3 cup mini chocolate chips.
1/2 cup cashew

In food processor add flour butter. Mix til crumbly. Add cashews pulse couple times.
Press into bottom of greased 13 x  9 bake 350 for 25 mins. Cook on wire rack.
Mix together soft cream cheese,pb and powdered sugar. Blend well fold in thawed cool whip. Spread on top of crust.
Mix pudding and milk for 2 mins with wisk. Let set 2 mins. Pour on top of pb layer. Spread evenly. Top e ith remaining cool whip. Sprinkle nuts and choc chips on top. Chill

 
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Posted by on March 4, 2015 in Uncategorized

 

Village Gourmet Fudge

Up and running. Check it out . New flavors being added !!

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Village Gourmet Fudge

 
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Posted by on February 21, 2015 in Uncategorized

 

Valentine Spritz !

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Valentine Spritz!!
Lets get the party started!! These cookies will melt in your mouth!  Simple to make. Do require a cookie press. I have several, my fav would be my Wilton. Easy to use and clean up!
Preheat to 350
Ingredients
1 1/2 cups butter
1 cup sugar
Food coloring
3 1/2 cups flour
1 tsp baking powder
1 egg
2 tbs milk
1 tsp vanilla
In mixer beat butter and sugar until fluffy. Add coloring. Add egg milk and vanilla. Mix baking powder into flour. Slowly add to butter mixture. Fill cookie press. Press on to ungreased cookie sheet, bake 10 mins.
You can add sprinkles before baking. Cool 2 mins remove to wire rack.

 
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Posted by on January 14, 2015 in Uncategorized

 

Rosemary Potato Stackers

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Happy New Year!!! I have been in hiatus but have returned. It is time to share this glorious potato recipe with you! Wishing you all a very happy and prosperous New Year!
Here’s what you need
6 -8 potatoes thinly sliced. I used the mandolin. Man i love that thing!
1/2 cup vegetable oil

1/4 cup melted butter
1 T rosemary
Salt pepper.
Preheat oven to 375. Spray a muffin pan with non stick spray. Mix all ingredients in bowl. Add potatoes coating well. Grab a handful. Lined / stacked up, place in muffin cup. Continue until all are used. You will have extra oil. Spoon over each cup. Bake 1 hour. They will pop right out. Tender on the inside crunchy on edges!!! Yum up next. Dijon mustard panko crusted salmon!

 
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Posted by on January 6, 2015 in Uncategorized

 

Deep fried chocolate chip cookie dough!!

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Ohhhh here come the holidays!! Might as well make those extra calories count,right? Well thats my excuse for making these bad boys! Here ya go..enjoy!!
the Cookie Dough:
4 oz butter, at room temperature
⅓ cup granulated sugar
⅓ cup packed brown sugar
1 egg, at room temperature
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp salt
1 cup chocolate chips
To Batter and Fry:
1¼ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup granulated sugar
1 cup + 2 tbsp milk
2 tsp vegetable oil
1 quart oil, for frying
Candy/Deep Fry thermometer
Make the Cookie Dough:
Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat on low speed until combined. Stop the mixer, add the flour and salt, and mix again on low speed until most of the flour streaks are gone.
Stop mixing, add the chocolate chips, and stir everything together with a spatula until it’s well-mixed. Use a 1-inch cookie scoop or a spoon to form the dough into 1-inch balls, and place them on a waxed paper-lined baking sheet. You should get about 20 cookies from this recipe. Chill the dough in the refrigerator until the balls are firm, at least 1 hour. Dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use.
Batter and Fry:
To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps.Pour the frying oil into a medium saucepan so that it’s 2 inches deep. Insert a candy/deep fry thermometer and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2-3 more dough balls, so you’re frying 3-4 at a time.
Fry the balls for about 2 minutes per side, flipping as necessary so that they cook evenly.Fry the cookie dough balls until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Watch the temperature of the oil and keep it between 360 F-370 F (182 – 188 C)—remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much.
These balls are best served warm, but not hot. Garnish them with a drizzle of chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, or nothing at all!

 
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Posted by on December 14, 2014 in Uncategorized

 

Tunnel o fudge bundt cake

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Oh YES!! Here we have a classic  recipe from a bye gone era. Back in the days of big Sunday dinners. Of course thus is slightly adapted. Add a cup of chopped walnuts,if you like. I had to change up the fudge tunnel. The original recipe  called for a powdered frosting mix. So here it goes. Yes ut uses a lot of butter,sugar,and eggs. But isnt that what makes dessert good?!?!

1 1/2 cups butter
6 eggs
1 1/2 cups sugar
2 cups powdered sugar
2 cups flour
3/4 cup cocoa
Grease 10 cup bundt pan. Preheat oven to 350.
Cream butter at high speed. Add eggs 1 at a time. Beating well after each. Slowly add 11/2 cups sugar. Beat until light and fluffy. By hand stir in flour,powdered sugar, and cocoa until well blended. Pour into bundt pan. Bake for 60 to 65 mins. Cool in pan on wire rack 1 1/2 hours. Remove to serving plate. Cool 2 hours.
Glaze optional
2 cups powdered sugar
3/4 cup cocoa
4 to 6 tablespoons milk
Mix until well blended. Pour o c er cake letting run down sides.

 
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Posted by on October 5, 2014 in Uncategorized

 

Easy peasey cheesy breakfast pizza

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Here’s an easy peasy cheesy one!
1 can crescent rolls
1 package brown n serve sausage
6 eggs
1/2 cup milk
1 cup shredded cheddar
1 cup italian cheese shredded.
Preheat oven to 350. Spray 13×9 with non stick spray. Roll out crescent dough into pan. Pinching edges together. Spread to edges. Chop sausage place on dough.Whisk eggs milk salt and pepper. Pour over dough. Sprinkle cheeses over top. Bake 30 mins or until set

 
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Posted by on October 5, 2014 in Uncategorized

 
 
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