Crepe Suzette from Betty Crocker

I love crepes and I love bisquick so I had to try this recipe. I will definitely make it again real soon. I accidently made the first 2 crepes too thick and they were great.Original Bisquick®
1 cup bisquick mix
3/4 cup milk
2 eggs
1/4 cup butter or margarine
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup sugar
1/4 cup orange-flavored liqueur

I didn't have orange-liqueur so I just substituted it for Orange Juice, ***I also added 2 tablespoons of blueberries.™ I loved it!!!

1. Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.

2. Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.

3. Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.

recipe from Bettycrocker.com

Obsessed With Cupcakes
Thanks for visiting Diamonds and Duds

Brown Sugar Swiss Meringue Frosting by MS

Brown Sugar Swiss Meringue Frosting by Martha Stewart
Makes about 5 cups

Ingredients
5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

Directions
Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using. 
Happy Baking
Rhonda


This is my favorite frosting... melts in your mouth.   It goes perfect with this cake.

Thanks for visiting Diamonds and Duds

Martha Stewarts Homemade Marshmallows

Click here to visit "obsessedwithcupcakes"

IngredientsVegetable oil, (for brushing baking dish)
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar

Directions

Brush a 9-by-13-in. glass baking dish with oil. Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Cook, without stirring, until mixture registers 238 degrees on candy thermometer about 9 minutes.
2. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
3. Using the whisk attachment in the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
4. Sift 3/4 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares.

Marshmallows can be stored in an airtight container up to 3 days.

I dipped graham crackers into milk chocolate, then topped them with a marshmallow. I put them into the oven on broil until the marshmallows melted and turned golden brown.

Thanks for visiting Diamonds and Duds

Southwestern Stuffed Peppers

 This is a recipe my sister-in-law shared with me, she got it off Pinterest for Southwestern Stuffed Pepper.

 I would suggest this recipe to anyone that likes stuffed peppers and Mexican food. 

 Ingredients

1/2 lb lean ground turkey breast

1 cup chopped onions

1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)

1 teaspoon salt

2 cups of cooked rice (any type you like)

3-4  bell peppers, halved and seeds removed

1 can of black beans, drained & rinsed I didn't have any.

½ cup of frozen corn

1 (15 -16 ounce) jar of salsa ( I used a chipotle salsa)

1 Cup Shredded Cheddar Cheese

Garnish with these toppings:fresh cilantro, sour cream,sliced avocado

Step 1.  Cook 2 cups of rice
Step 2.  Cut the peppers in half and seed them.
Step 3.  Boil the peppers for about 15 to 20 minutes, if you like them soft.
Step 4.  In a frying pan saute the hamburger, add the taco seasoning,onion, and 1 teaspoon salt.

Step 5.   Add the 16 oz jar of salsa or 2 cups homemade.
Step 6.  Add 1/2 Cup frozen corn I used Trader Joe's frozen grilled corn

Spoon the hamburger mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way.  Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

I also wanted to Thank Brandi at Simply Love Food for sharing her recipes and inspiring people to cook.

Thanks  for visiting Diamonds and Duds

Apple Cobbler Dump Cake

I have made this apple dump cake with pie filling and didn't like it. I loved the topping and the recipe is so easy.    This recipe is so easy and delicious, my favorite apple recipe so far.

Ingredients
* 5 fresh apples peeled  (1/4 in. thick)
* box of yellow cake mix
* 1 stick of butter

Directions:
1. Spray a pie dish with cooking spray.
2. Dump the apples in the dish and spread them evenly over the bottom.
3. Pour a layer of dry cake mix over the apples. (You might not have to use the whole bag, use just enough to cover the apples with a decent layer)
4. Melt a stick of butter and pour the melted butter evenly over the cake mix.
5.  Sprinkle a little apple pie spice or cinnamon over the top.
6. Bake at 350* for about 35-45 minutes until the top is slightly golden and the apples are hot and bubbly. (Note: with about 10-15 minutes left in the cooking time, peek in at your cobbler. If you notice there are some dry patches of cake mix, you can sprinkle just a little bit of water on them so it's not powdery. Then continue baking)
7. Optional- scoop of vanilla icecream and drizzle with caramel sauce.

Thanks for visiting Diamonds and Duds

Bread Pudding

After trying so many different bread pudding recipes I came up with this .  The Hawaiian rolls just make it! 




If you love bread pudding you have to try this recipe.

Ingredients

18 Hawaiian rolls                            

9 eggs                                              

1 1/3 cups sugar                              

4 cups half and half                        

2 tablespoons vanilla extract          

1/8 teaspoon salt   

1 teaspoon cinnamon            

 

 

Preparation

1. Slice rolls in half lengthwise; tear the bottom half of roll into pieces.
2. Layer rolls pieces evenly in a lightly greased 13- x 9-inch baking dish, baking bowl or a cast iron pan. Place roll tops, crust sides up, over mixture. 
3. Beat together eggs and sugar. Beat in cream, vanilla, cinnamon and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 2 hours. 
4.  Put baking dish in a bigger dish ( I usually use Jelly Roll pan) Fill jelly roll pan with water.

Bake at 350° for 25 minutes or until set. Cover with aluminum foil, and bake 30 more minutes.  Serve warm .



Thanks for visiting Diamonds and Duds

Starbucks Copycat Gingerbread loaf

http://rhondassaucyadventures.blogspot.com/2012/12/copycat-starbucks-gingerbread-loaf.html
Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange fresh squeezed orange juice 

1 teaspoon orange zest

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 1/2 teaspoon fresh squeezed orange juice

1/2 teaspoon orange zest

2 1/2 cups confectioner's sugar

Optional chopped candied ginger or candied orange peel for garnish

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan (not mini bread pans). 

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

Beat butter and sugar until fluffy, stir in orange juice and zest, add egg and mix well.  Add baking soda, applesauce and flour and beat until smooth.

 

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add orange juice and zest. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Adapted with slight changes from The Restaurant Recipe Blog.

Thanks for visiting Diamonds and Duds

Cupcake Sock

Pinterest Inspiration!

The holidays are coming so you know I can't stay off Pinterest. 

Since I bought all my nieces boot socks for Christmas I had to make this cupcake.  What a cute way to receive a gift.

Nothing better than a cupcake.

  I did find that it was easier to roll the sock up starting at the toes.  After I tightly rolled them up I put a rubberband on the bottom to keep them together.  I need to buy some lollypops for the top but just used my Bow Pin for now.  I couldn't wait to take the picture.  I will update this post after I buy the lollypops.  On Pinterest they also used baby onesies for the cupcake. 

I used a coffee cup cozey from Starbucks to get my pattern for the cupcake wrapper.  Just another reason I love Starbucks.

This is what it will look like when you open it up.

I hope you try this cute project, super easy and cute.

Keepin it Real with Rhonda

Enchilada Sauce

I just tried this enchilada sauce from food.com and I love it.  This is Rhonda's Pick
                   

Servings  3-6


      Ingredients                                                                                                                                                

• 3 tablespoons chili powder
• 3 tablespoons flour
• 1 teaspoon cocoa powder
• ¹⁄₂ teaspoon garlic salt
• 1 teaspoon oregano
• 3 cups water
• 1 (8 ounce) can tomato sauce

** I only put 1/2 teaspoon of oregano and added 1/2 teaspoon of ground cumin.

Directions

1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.
6. Use in your favorite enchilada recipe.
7. The amounts on the ingredients are very flexible.
8. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
9. Experiment to suit your taste, but don't leave out the cocoa.
10. For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
11. cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
12. Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high