Fried Mushrooms

10 ounces fresh white mushrooms, wiped clean
1 cup flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup water
2 cups breadcrumbs (Panko if you can find them)

Directions:

Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
I find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.
We like to serve with cocktail sauce

Cinnamon Roll Pancakes

 

Ingredients:

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:


To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze

Brown Sugar Carmel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT

TACO STUFFED SHELLS

 

Ingredients

1 lb. ground beef or turkey
1/4 cup taco seasoning
4 oz. cream cheese
12 Jumbo Pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Jack cheese

Directions


Cook Shells.
On the stove sear Beef or turkey.
Add Taco and cream cheese. Cover, remove from heat and let it sit for a while while the cheese is melting.
Stuff the shells with the mix and place in a baking pan. Cover with sauce.
Bake covered with foil for half an hour at 350F. Take out and put some cheese on top.
Bake uncovered until the cheese melted and starting to brown a little

Ecstasy Cake

 

1 box Dark Chocolate Fudge cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 large tub Cool Whip
1 (8oz.) Heath milk chocolate toffee bits


Prepare and cook cake as directed on the box in a 9×13 pan. Let cool. Take a drinking straw and poke holes close together all over the cake top. Slowly pour condensed milk over top of cake filling in the holes. Repeat this step using the caramel topping. Spread Cool Whip over the top and sprinkle toffee bits on top the Cool Whip. Chill several hours or overnight.

Long John Silver’s Fish Batter

 

1 1/2 cups flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups water

Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown

Better Than Sex Fruit Salad

 

1 can(s) fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)


Mix together Cool Whip, sweetened condensed milk and sour cream.
Add the fruit cocktail, pineapple, cherry pie filling and bananas.
Cover and refrigerate for at least four hours. Serve.