Try out 43 New Recipes

I got a Babycakes Donut Maker for only $9 the other day. So I had to take it home and try it out right away. I used the recipe that came with it. It was ok. Not perfect, but not bad. I love the donut maker, though. So easy to use and the donuts come out looking perfect.

Sour Cream Donuts

Ingredients:

1⅓ cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup milk
¼ cup vegetable oil
¼ cup sour cream
1 egg
1 teaspoon vanilla

Directions:

Combine dry ingredients in a mixing bowl.
In separate bowl whisk together remaining ingredients, except glaze or topping. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.
Fill each cooking reservoir with about 2 tablespoons of batter.
Bake about 4 to 5 minutes or until a toothpick inserted into donut comes out clean.
Glaze or coat with powdered sugar or cinnamon-sugar, as desired.

Makes about 2 dozen donuts

I came up with this one myself. It’s a combination of Monkey Bread and Apple Fritters. Super yummy!

Monkey Fritters

Ingredients

1 can Grand’s butter biscuits
1 can apple pie filling (diced if you can find it)
cinnamon
sugar
1 C powdered sugar
water

Directions

Preheat oven to 375 degrees. Spray a muffin tin with butter flavored baking spray.
In a small tupperware bowl combine sugar and cinnamon. Tear each biscuit into small chunks and drop into tupperware bowl. Put lid on bowl and shake until all pieces are covered. Do this with 4 biscuits.
Drop pieces into the bottom of the muffin tin. Use one biscuit for every 3 spaces. This should give you 12 fritters.
Spoon small amount of apple pie filling over biscuits. Careful not to use too much or they will not hold together when they bake. (This recipe will only use about half of the pie filling. You can use 2 cans of biscuits in order to use it up, making 24 biscuits in stead of 12)
With remaining biscuits, repeat the previous steps, covering the apples.
If desired, spoon some of the sugar cinnamon mixture over each fritter.
Place in oven and bake for 13 minutes.
In a small bowl, combine powdered sugar and water, 1 tbsp at a time, until you get desired icing consistency. Set aside until fritters are baked.
Remove fritters from oven and spoon icing over the top of each one.
Cool and serve.

Made this for the kids. It was pretty good. I think next time I’ll either use a smaller pan or double up the cake mix so it’s a thicker cake. But it was pretty good.

Oreo Poke Cake

Ingredients
1 chocolate cake mix
2 pkgs. instant oreo pudding
1 pkg. oreo cookies.

Directions

Bake cake according to package directions. Cool completely. Using the end of a wooden spoon, poke holes all over the top of the cake. Make and pour 2 packages of instant Oreo pudding over cake. (I couldn’t find oreo pudding so I used white chocolate) Refridgerate 1 hour. Top with crushed Oreo cookies and serve.

This was on the back of my graham cracker box, so I thought I would give it a try. They were good; kind of like a giant peanut butter cup. The girls LOVE them.

Chocolate Graham Cracker Peanut Butter Bars

Ingredients

10 squares chocolate graham crackers
1 jar peanut butter
¾ C butter, softened
1 lb. powdered sugar
2 C chocolate chips

Directions

Puree graham crackers in a food processor. Set aside
Using an electric mixer, cream together peanut butter and butter until smooth. Add powdered sugar. Mix until smooth, then add graham cracker crumbs. Beat until well blended and moist.
Spread mixture into an 8×8 pan. Melt the chocolate chips and pour over mixture.
Refrigerate 3 to 4 hours. Cut and serve.

My kids wanted me to make a pie for π Day. I decided to make something with whatever I had in the cupboard, and this is what I came up with. It turned out pretty good. They liked it anyway.

Peanut Butter Cup Pie

Ingredients

1 pkg chocolate graham crackers
4 tbsp. butter, melted (more if needed)
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 C. milk, divided
10 peanut butter cups
1/2 C peanut butter
1 pkg. cream cheese, warmed to room temperature
1 tub whipped cream
1/2 C mini chocolate chips

Directions

In a food processor, puree graham crackers until no large chunks remain. Pour into pie dish. Pour butter into graham crackers and mix thoroughly. Press into bottom of pie dish and refrigerate while preparing remaining ingredients.
In a mixing bowl, combine chocolate pudding mix and 1 1/2 Cups of the milk. Mixture should be thick, but if too thick add more milk, 1 tablespoon at a time. In a food processor, puree peanut butter cups into small chunks. Add to chocolate pudding mixture. Pour mixture onto pie crust and spread evenly.
In a separate mixing bowl, combine vanilla pudding and remaining milk. Add peanut butter and mix well. Using an electric mixture, mix in small amounts of cream cheese until well mixed.
Fold in about half of the tub of whipped cream with a spatula. (do not use the mixer. It will lose it’s light, fluffy texture) Spread over chocolate layer.
Garnish with remaining whipped cream if desired. Sprinkle with mini chocolate chips.

The jury is still out on this one. It tasted ok, but the cake was tough. I wonder if a shorter cooking time might help. I did serve this with some left over cream cheese ice cream, and they tasted good together. My daughter really liked it, but she also commented on how tough it was.

Five Minute Chocolate Mug Cake

Ingredients

4 Tbsp. flour
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
3 Tbsp. chocolate chips (opt.)
Small splash vanilla extract

Directions

Add dry ingredients to large coffee mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil; mix well. Add the chocolate chips (if using) and vanilla extract; mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug but don’t be alarmed! Allow to cool a little and tip out onto a plate if desired. Serves 2.

I bought an ice cream maker for my kids, so I found a recipe to try out on it. The ice cream maker leaves much to be desired, and I ended up just throwing the mix in the freezer. (it was one of those that you don’t use ice or salt. I wasn’t impressed with it’s performance) I was worried that it would come out hard and wouldn’t be as good as it should be coming out of an ice cream maker, but really, it was very good. Nice consistency, like what you would buy in a store. And the taste was really good. My kids said it tasted like rice pudding, so if you like rice pudding, then this is one you should try out.

Cream Cheese Ice Cream

Ingredients

5 cups half-and-half
2-1/2 cups sugar
4 beaten eggs
3 8-ounce pkg. cream cheese
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla

Directions

In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired.

More food in a cup. I ran across this recipe today and my daughter MADE me make it for lunch. I have to say my muffins turned out nothing like the ones in the picture. The fault was my own, however. I was out of cupcake papers and neglected to grease my pan. So they were kind of messy. I think next time I’ll try making them in a pan and just cutting them into nice squares. That being said, they tasted wonderful. My daughter was in heaven and cannot wait for me to make them again.

Corn Dog Muffins

Ingredients
1 box corn muffin mix (I use Jiffy.)
1 egg
3/4 cup milk
1 Tbsp brown sugar
1/2 cup cheddar cheese
4 hot dogs

Directions
1. Preheat oven to 400.
2. Cut up hot dogs (either slice them into circles or dice them).
3. Mix together the corn muffin mix, egg, milk, and brown sugar. Batter will be slightly lumpy.
4. Add cheese and hot dogs. Stir until mixed well.
5. Pour 1/4 cup mix into greased (use non-stick spray) muffins cups. Makes 12 muffins.

I wanted to make lasagna cups, but realized I didn’t have the right ingredients. Thought why not make pizza cups instead. (once we picked the lasagna cups, we were stuck on bitesized food. LOL) They were really good. Kids LOVED them. When I made these, I made half with pepperoni and half with mushrooms. (I don’t like pepperoni and my daughter doesn’t like mushrooms)

Pizza in a Cup

Ingredients

1 can Grands flaky biscuits
1 lb. ground beef
1/4 C. diced onions
1 can tomato sauce
1 can sliced mushrooms
mini pepperonis
Mozzarella cheese

Directions:
Preheat oven to 350 degrees. Pull biscuits in half. (you can only do this if you have the flaky biscuits) Press each half into the bottom of a greased muffin tin, pressing up to the top of the tin, forming a cup. Set aside.
In a frying pan, cook hamburger and onions until beef is no longer pink. Spoon a small amount of beef into the bottom of each biscuit cup. Spoon tomato sauce over hamburger. Be generous, but don’t overdo it.
Add mushrooms and mini pepperonis. Top with cheese. Bake for approximately 15 minutes, or until biscuits are cooked through. Enjoy!

This one is actually one I made up today. Stuck home in blizzard conditions with a bunch of clearance valentine candy that I don’t need to eat, so I thought I would make something with it. I loved the way it looked when it was done. So cute! Haven’t cut into it yet, but we ate bits of the top we cut off when I leveled the cake, and it was delicious!

UPDATE: Obviously we’ve eaten the cake since I posted this. It was so good. I didn’t know how the meringue would taste on the cake. It was perfect. My kids loved it.

Valentine Left Over Candy Cake

Ingredients

1 box yellow cake mix
10-15 pieces valentine chocolates (doesn’t matter what kind, although I think caramel works best)
3 egg whites
1 tsp. rum extract
6 tbsp. sugar
crushed walnuts or pecans

Directions

Preheat oven to 350 degrees. Prepare cake mix as directed on box. Set aside.
Place chocolates in a glass microwavable bowl. Heat in microwave for approximately 20 seconds, then stir. If mixture is still thick, heat 10-15 seconds more.
Pour half of the chocolate mixture into the cake batter and stir. Chocolate mixture will clump up slightly in the cake batter. That’s ok. Make sure it is evenly spread throughout the cake batter.
Grease and flour your cake pan. Do a good job because the caramel in the batter will stick to the pan otherwise. Pour cake batter in pan. Bake for 45-55 minutes, or until toothpick comes out clean.
After removing the cake from the oven, immediately flip out onto a baking sheet. (I have a cake cutter, so I usually cut the top off the cake to make it nice and even)
Reheat remaining chocolate mixture until it is smooth and spreadable again. (do not overheat. It will burn easily. 10-15 seconds at a time is good) Pour mixture over cake and spread evenly. Allow to cool and set aside.
Prepare meringue and spread all over cake. Sprinkle with crushed pecans. Place in oven for 8 to 10 minutes or until peaks are slightly browned. Cool and serve.

To prepare meringue: In a medium sized mixing bowl, whip egg whites and rum extract until stiff peaks form. Slowly add sugar, one tablespoon at a time. Meringue should hold it’s shape.