Potato-Sour Cream Biscuits

Good with roast beef, chicken, or ham. Great for sandwiches, too.

8 ounces cubed, peeled Yukon gold potato
1/2 cup low-fat buttermilk
1/4 cup reduced-fat sour cream
2 tablespoons butter, cut into small pieces
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking
Cooking spray

Preheat oven to 450*. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; +ash with a potato masher until smooth. Lightly spoon flour into dry measuring cups; level with a kn+ife.Combine f

Irish Coffee Brownies

Makes sixteen 2-inch brownies
One 11 1/2-ounce package (2 cups) Nestle Toll House milk chocolate morsels, divided
1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Irish wiskey
2 teaspoons Nescafe Classic instant coffee
1 cup all-purpose flour

Preheat oven to 350*F. In small saucepan, over low heat, combine 1 cup chocolate morsels and butter; stir until morsels are melted and mixture is smooth. Cool to room tempeture. In large bowl, combine sugar and eggs; beat until thick and lemon colored. Gradually beat in chocolate mixture and vanilla extract. In cup, combine Irish wiskey and instant coffee; stir until disolved. Add to chocolate mixture. Gradually blend in flour. Pour into foil-lined 8-inch square baking pan. Bake at 350*F for 25-30 minutes. Immediatly sprinkle remaining 1 cup morsels on top. Let stand until morsels are shiny and soft; spread evenly. Cool completely on wire rack; cut into 2-inch squares.

Chocolate Mint Layer Cake

Makes one 2- layer cake
2/3 of 10- ounce package (1 cup) Nestle Toll House mint- chocolate morsels
1 1/4 cups water, divided
2 1/4 cups all- purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
3 eggs
Chocolate Mint Frosting

Preheat oven to 375*F . In small saucepan, combine mint- chocolate morsels and 1/4 cup water. Cook over medium heat, stirring constantly, until morsels are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda and baking powder; set aside. In large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup water. Pour into 2 greased and floured 9- inch round baking pans. Bake at 375*F for 25- 30 minutes. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting.
Garnish as desired.

Chocolate Mint Frosting:
Makes about 2 cups frosting
1/3 of 10- ounce package (1/2) cup Nestle Toll House mint- chocolate morsels
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups sifted confectioners' sugar
6 tablespoons milk

Combine over hot (not boiling) water, chocolate morsels and butter. Stir until morsels are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to large bowl. Gradually beat in confectioners' sugar alternately with milk; beat until smooth. If necessary, add more milk until desired consistency is reached.

Breast Cancer Awareness Month Drinks

By: American Girl Magezine

Serves: 2

1. To make the pink layer, measure 1 cup rasberry sherbert, 1/2 cup frozen strawberry slices, and 1/4 cup milk into a blender. Blend the mixture until smooth. Pour into two glasses so that each glass is half full. Rinse blender out.

2. To make the white layer, combine 1 cup apple juice, 1/2 cup vanilla yogert, and a banana in the blender. Blend untill smooth. Slowly and carefully pour on top of the pink layer in each glass.

3. Put a spoonful of strawberry-flavored whipped topping on top of each smoothie. Add pink sprinkles and a straw to each.

Share with a smile!

Remember: October is Breast Cancer Awareness month!

Banana Pudding

Banana Pudding

Ingredients:
1 large package instant vanilla pudding, made to package directions
8 oz sour cream
8 oz Cool Whip--make sure it's thawed!
1 box (or more) Nilla wafers
3 or 4 bananas, sliced into coins

Directions:
1. Make the pudding and set aside
2. While the pudding is setting, line a trifle bowl with Nilla wafers
3. Add the sour cream and Cool Whip to the pudding, stir until blended
4. Pour a third of the pudding mixture over the wafers
5. Cover pudding with bananas
6. Make two more layers of wafers, pudding, and bananas

Enjoy! :)

Pictures on Facebook soon!

Winter yummy cups by american girl magazine

I got these from an American girl magazine! The pictures look wonderful in the magazine!
Chocolate Peppermint Dream
ingredients: directions: 1. Take the cup and put brownie in the bottom.
brownie 2. add layer of candy cane
crumbled candy cane 3. top cup off with chocolate pudding
chocolate pudding 4. put whip cream on top
whipped cream 5. add a few pieces of candy cane

Triple Chocolate Chip
ingredients: directions: 1. place brownie in bottom of cup
brownie 2. add layer of crumbled chocolate chip cookies
chocolate chip cookies 3. top with scoop of whipped cream
chocolate pudding 4. finish with whipped cream and chocolate chips
whipped cream
mini chocolate chips

Snowflake Sundae
ingredients: directions: 1. place pound cake at bottom
cubed pound cake 2. add vanilla pudding
vanilla pudding 3. top with vanilla sandwich cookies
crumbled vanilla sandwich cookies 4. put whipped cream and white chocolate chips
whipped cream
white chocolate chips

S'more Surprise
ingredients: directions: 1. put graham crackers at bottom
crumbled graham crackers 2. put next layer as marshmallows
mini marshmallows 3. top off with chocolate pudding
chocolate pudding 4. add whipped cream and M&M's
whipped cream
mini M&M's

Pumpkin pie
ingrediants: crumbled graham crackers, pumpkin pie filling, carmel topping, whipped cream and sprinkles directions: 1. graham crackers at bottom of cup
2. put layer of pumpkin pie filling
3. top with carmel
4. finish by putting whipped cream and sprinkles on top

Saint Lucia Day braided bread

Ingrediants:
Dough:
1 1/4 cups milk
2 1/4- ounce packages active dry yeast
1/4 cups and 1 tablespoon suger
6 tablespoons butter, cut into peices
2 large eggs
1/4 cup orange juice
1 tablespoon finally grated orange grind
1 teaspoon salt
6 cups all-purpose flour

Glaze and Garnish:
2 1/2 cups powdered suger
3 tablespoons orange juice
1/3 cup cranberries
white birthday cake candeles

• warm milk and put 1/2 a cup in a large bowl
• add yeast and 1 tablespoon suger, let sit for 5 minutes. Melt butter in the remaining milk
• add butter and milk mixture with yeast mixture, whisk eggs, juice, 1/4 cup suger, orange rind, and salt
• Stir in flour, 1 cup at a time, until the dough can be gathered in a ball. Kneed flour on a flouered counter for 10 minutes adding flour until dough is smooth and elastic and dosn't stick to your hands
• Transfer dough to an oiled bowl turning it once to completly coat it. loosly cover bowl with plastic wrap to rise (1 1/2 hours)
• Punch down dough and split into 3 parts. roll to 30- inch ropes. braid together
• transfer braid to greased baking pan. pinch together ends to make a circle, let rise until doubled in size (45 min.)
• heat oven to 375. bake bread for 25 minutes. let cool on wire wrack for 30 minutes
• mix powdered suger and orange juice in a medium bowl until smooth
• drizzle glaze and add cranberries on bread. finally add candles. serves 12