Tag Archive: butter

Chocolate Chip Lava Cookies

Recipe & Photo Courtesy of CenterCutCook.com

Recipe & Photo Courtesy of CenterCutCook.com

Chocolate Chip Lava Cookies
Recipe Type: Cookies
Author: CenterCutCook.com
Prep time:
Cook time:
Total time:
Serves: 10 – 12 cookies
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 1 and 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 1/2 cup hot fudge, room temp
  1. Pre-heat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
  2. With your mixer, cream together butter, brown sugar, and granulated sugar and mix until light and fluffy.
  3. Add in egg and vanilla and mix well.
  4. In a large bowl sift together flour, salt, and baking soda. Slowly add the dry ingredients into the wet and mix well.
  5. Fold in milk chocolate chips.
  6. Flatten a heaping tablespoon of cookie dough to fit in each muffin cup. I used a 1 tablespoon cookie dough scoop to help with the process. You will start by making 10 cookies.
  7. Use your finger to make a small indentation for the hot fudge. Place the (room temp.) hot fudge in a ziplock bag, snip the corner, and pipe about a tablespoon of hot fudge in the center of each cookie.
  8. To make the top portion of the cookie, repeat the process as you did to create the bottom by measuring a heaping tablespoon of cookie dough and flattening it to fit in the muffin cup.
  9. Place the flattened cookie dough on top of the fudge, and carefully press the cookie dough layers together. If you’ve made all 10 cookies and you have leftover dough, you can make additional cookies. Start with 10 to be on the safe-side so that you know you have enough cookie dough.
  10. Bake for 15-20 minutes, or until the edges start to brown. Run a knife around each cookie after it comes out of the oven to ensure the sides aren’t sticking to the pan. Allow the cookie cups to cool completely before removing them from the pan.
  11. Right before serving, heat the cookies for 15-20 seconds in the microwave so that the centers will be all gooey and melted. Top with ice cream, and additional hot fudge if you wish


Loaded Pub Fries


Recipe Type: Appetizer
Author: Victrocious
Prep time:
Cook time:
Total time:
Serves: 4-6
  • • 12 slices bacon, cooked crisp (reserve 1 tablespoon bacon fat)
  • • 2 pounds all-purpose potatoes
  • • 1 tablespoon melted butter
  • • 1 teaspoon salt
  • • ½ teaspoon garlic powder
  • • ¼ teaspoon smoked paprika
  • • 4 ounces sharp cheddar cheese, shredded
  • • 4 ounces Manchego cheese, shredded
  • • 2 medium scallions diced
  • • Sour cream for garnish
  1. Cook bacon crisp and rough chop. Set aside. Reserve one tablespoon of the bacon fat.
  2. Preheat oven to 425 degrees.
  3. Cut potatoes into wedges. Since all-purpose potatoes vary in size, try to keep the wedges uniform. You may get 8 wedges from one but 16 from another. Place potatoes in large bowl and add bacon fat, melted butter, salt, garlic powder and smoked paprika. Toss well to coat.
  4. Pour out potatoes onto a sheet pan in a single layer and roast for 15 minutes. Flip and roast for another 10-15 minutes or until browned and cooked through.
  5. Mound the potatoes into four piles. Cover each pile with the Machego cheese, then bacon then the cheddar cheese. Place the pan back in the over for 2-3 minutes to melt the cheese. Alternatively, keep the fries in a single layer and cover with both cheese types and bacon and again place back in oven for 2-3 minutes to melt cheese.
  6. If serving individual servings, place each portion on a small plate, sprinkle with scallions and place a dollop of sour cream on top. If serving family style, slide fries onto platter, sprinkle with scallions and place several dollops of sour cream on top.


Creamy Rice Pudding

4 servings of rice pudding with a little nutmeg sprinkled on top

4 servings of rice pudding with a little nutmeg sprinkled on top
Creamy Rice Pudding
Recipe Type: Dessert
Cuisine: American
Author: Victrocious
Prep time:
Cook time:
Total time:
Serves: 4
This is my mom’s recipe for Rice Pudding. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice. Original recipe makes 4 servings
  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Cook’s Note:[br]This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.


Assembling the ingredients

Assembling the ingredients

Cooking the rice, sugar & milk together for 20 mins

Cooking the rice, sugar & milk together for 20 mins


Omelette Cake

Photo Courtesy by www.eggs.ca

Photo Courtesy by

My daughters gave me the idea for this post. One said that Julia Childs had a great recipe for Omelette Cake and she wanted to try it. I Googled the idea but didn’t find Julia’s recipe. I choose this delicious one that I did find. As Julia would say, “Bon appetit!”

Time to prepare:
35 mins
Time to cook:
35 mins
Ingredients (Omelettes)

  • 10  eggs
  • 1/4 cup (60 mL) water
  • 1/4 tsp (1.25 mL) hot pepper sauce

Ingredients (Cheese Sauce)

  • 3 tbsp (45 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 1/2 cup (375 mL) milk (1%)
  • 1/4 tsp (1.25 mL)  salt
  • 1/8 tsp (0.5 mL) pepper
  • 1 1/2 cup (375 mL) shredded aged Cheddar cheese, divided

Ingredients (Filling)

  • 2pkgs (300 g each) frozen spinach, thawed
  • 1 tsp (5 mL) vegetable oil
  • 1small onion, finely chopped
Instructions (Omelettes)

  • Whisk eggs, water and hot sauce in medium bowl. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-fifth of egg mixture (about 1/2 cup/125 mL) into skillet. Cook until set, about 2 minutes. Slide omelette onto plate. Repeat to make four more omelettes.

Instructions (Cheese sauce)

  • Melt butter in medium saucepan over medium heat. Add flour; cook and stir for 1 minute. Add milk; cook and stir until mixture thickens. Reduce heat and simmer for 2 minutes, stirring occasionally. Stir in 1 cup (250 mL) cheese until smooth. Remove from heat.

Instructions (Filling)

  • STEP 1 Preheat oven to 375°F (190°C).
  • STEP 2 Press spinach well in colander to squeeze out any water. Melt butter in large skillet over medium heat. Add onion; cook, stirring frequently, for 3 minutes. Add spinach; cook until liquid is evaporated. Stir in 1 cup (250 mL) of cheese sauce.
  • STEP 3 Spray 9-inch (23 cm) springform pan with cooking spray. Place one omelette in pan. Alternate four layers of spinach filling and omelette, ending with omelette on top. Top with remaining sauce and cheese. Omelette cake can be baked at this point or covered and refrigerated for a few hours or overnight.
  • STEP 4 When ready to bake, place pan on baking sheet. Bake, uncovered, in preheated 375°F (190°C) oven, until heated through and top is golden, 35 to 45 minutes. Cover and let stand for 10 minutes.
  • STEP 5 Remove sides of pan. Cut into wedges to serve.


Yuletide Layer Bars

recipe & photo courtesy of verybestbaking.com

recipe & photo courtesy of verybestbaking.com

1/2 cup butter or margarine

1 1/2 cups graham cracker crumbs

1 1/2 cups flaked coconut

1 cup chopped nuts

1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Holiday Morsels


PREHEAT oven to 350ºF.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; carefully press onto bottom of pan. Sprinkle with coconut and nuts. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down lightly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Tip: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars.