It Inspired Me

1/2 pound butter 1 1/2 pounds confectioners' sugar 6 eggs, separated 1/2 teaspoon salt 1 teaspoon Chinese 5 spice 1/4 teaspoon ground cardamom Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat egg whites until foamy in a large glass or metal mixing bowl, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Mix the egg whites into the egg yolk mixture. Stir in the rum, salt and spices. To use the mix, combine 1 ounce rum and 1 cup hot milk in a mug. Stir in 1 tablespoon of the Tom and Jerry mixture.

OREO Cookie Balls (120) Prep time: 30 min Total time: 1 hour 40 min Makes: 48 servings What You Need 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 40 OREO Cookies, finely crushed, divided 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted Make It Mix cream cheese and 3 cups cookie crumbs until blended.  Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs. Refrigerate 1 hour or until firm

1 cup steel-cut oats 2 cups soy milk 1 1/2 cups water 2 teaspoons vanilla extract 1/2 teaspoon salt For Making in on Stovetop: Add oatmeal, soymilk, water, vanilla extract, and salt into medium saucepan. Bring to a boil, stirring occasionally. Reduce to medium-low heat, allowing oatmeal to simmer (with lid on) for 20-30 minutes (depending on desired consistency). Remove from heat and serve.  For Making in Rice Cooker: Night Before: Add oatmeal, soymilk, water, vanilla extract, and salt to rice cooker bowl. Set timer for following morning using porridge setting. Either method, serve with slivered almonds and brown sugar.  Mmmm mmmm mmmm.

This is a simple and tasty breakfast egg casserole.  I mixed it in the morning to be eaten for lunch.  I cooked it on high the entire time and had it done in about 4-5 hours.  If I did it again, I'd cook it on low for a longer length of time.  It was still good though.  I also used a crockpot liner.  This made cleanup a breeze.  Hope you enjoy the breakfast as much as we did. 1 dozen eggs 1 cup milk 1 package (32 oz.) frozen hash brown potatoes 1/2 pound Maple Brown Sugar Ham 2 cups cheddar cheese or colby jack - shredded ¼ teaspoon dry mustard (optional) ½ teaspoon salt ½ teaspoon black pepper Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it. Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers. Sprinkle the remaining 1 cup shredded cheese over the top evenly. Beat the eggs, milk, dry mustard, salt and pepper together. Pour the egg mixture ov

Thank you Tom for sharing.  Here's the official Recipe for Tom's Breakfast Burritos.  Servings: 8 Ingredients: 12 eggs 1 small onion (chopped) 1 small red pepper (diced) 1 small green pepper (diced) Sour Cream Salsa 8 authentic soft flour tortillas  (large 9x9) pre-cooked maple sausage links (package of 10) salt, pepper, garlic powder, thyme & onion powder (to taste) 2 tbsp olive oil               In 12” frying pan, sauté onions & peppers in 1 tbsp butter for 3-4 minutes on medium high.  Mix eggs & milk and add to pan.  Add salt, pepper, garlic powder, thyme & onion powder.  (to taste). In separate pan, brown sausage until golden brown.  Chop up and add to pan. Lightly spread sour cream onto each tortilla and add egg mixture.  Wrap tight, tucking edges in as you roll tortilla. Place on baking sheet, brush tortillas with olive oil and put in oven for 15-18 minutes, turning once.   Bake until golden brown. Serve with side of sour cream an

Thank you Martha for the awesome Cake pop recipe. Hope you enjoy these as much as we do! They are not hard but are very time consuming. 9-by-13-inch Chocolate Cake for Cupcake Pops 2 cups Cream Cheese Buttercream Frosting 1 package chocolate coating bark 1 package white coating bark or pink candy melts Sprinkles, for garnish Candy-coated chocolates, such as M&M's, for garnish Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes. Begin to shape balls into cupcakes by rolling ball

Unsalted butter, for cake pan 1 1/2 cups unsweetened cocoa powder, plus more for dusting 3 cups all-purpose flour 3 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 3/4 cup vegetable oil 1 1/2 cups buttermilk 1 1/2 teaspoons pure vanilla extract 3 large eggs, lightly beaten 1 1/2 cups hot water Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish and dust with cocoa powder; tap out any excess; set aside. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes. Pour batter into prepared baking dish, reserving any remaining batter for another use, such as cupcakes. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cake c

1 (8-ounce) package cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 1 (1-pound) box confectioners' sugar 1 teaspoon pure vanilla extract Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

3 1/4 cups all-purpose flour 3 1/2 tsp cornstarch 1 tsp cream of tartar 1 tsp baking soda 1/2 tsp baking powder 1/2 + 1/8 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1 cup granulated sugar 3/4 cup packed light brown sugar 1 cup unsalted butter, softened 1 large egg yolk 3/4 cup canned pumpkin puree 1 1/2 tsp vanilla extract For rolling 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla