Mudgy Fudgies

Prep Stuff: Before for preparing your delectable treats, freeze your mini marshmallows, preheat your oven to 350 degrees,  and grease a cookie sheet with what ever non-stick substance that you use while baking (Like Pam or something). Fill a bowl with sugar for the dough balls to be rolled in before they are put in the oven.

Sift Together:
2 1/2 Cups of Flour
2/3 Cup of Cocoa
1 tsp of Baking Soda
1 tsp of Salt

Mix together and add to dry ingredients:
1 Cup of sugar
1/2 Cup of brown sugar
1 Cup of shortening
2 eggs
1 tsp. vanilla extract

Freeze mini marshmallows: Put one marshmallow in each ball of dough - roll in sugar and place on greased cookie sheet. Take out of oven when you see one cookie start to crack. It usually takes about 5-7 minutes to bake.

Breakfast Feast

Breakfast Feast

Ingredients:

• 2 pounds of sausage (Jimmy Dean preferred)
• 10-12 slices of bread
• 8 oz. shredded cheese (trust me use cheddar)
• 6 eggs
• 3 1/2 cups milk
• 1 tsp. salt
• 1/2 tsp. dry mustard 

IMPORTANT! - you must let the Feast sit in the fridge for at least 12 hours!


Directions: Start by greasing a 9x12 inch casserole dish with a stick of butter. Cut off the crust on the bread and cut the bread into cubes. Then Layer 1/2 of the bread on the bottom of the dish. Brown the sausage and layer 1/2 of it on the bread then place 1/2 of the cheese on the sausage. Repeat layers. In a separate dish mix the eggs, milk, salt, and dry mustard together and pour over the Feast. Cover and refrigerate for at least 12 hours, then bake uncovered for 1 hour at 350 degrees. Let cool for 5 mins and Devour.

My Grandma Lyons makes this dish every Christmas and is by far one of her most delicious recipes. Just make sure that you know you have to wait 12 hours for it to sit in the fridge before you start making it, expecting it to only take 1 hour. Enjoy.

Some Good A** Cheese Cake

Ingredients:

Crust
2 cups finely crushed graham crackers
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, softened

Filling
4 packages (8 oz each) cream cheese, room temperature (not kidding)
1 1/3 cups sugar
2 teaspoons vanilla
1 pinch salt
1 cup sour cream
1 cup heavy cream
4 large eggs

Materials:
Spring Form Pan 
Aluminum Foil
Sandwich Bags
 2 Mixing Bowls
A Baking dish bigger than your Spring Form Pan


Directions For Crust:
1. Preheat Oven to 350F and start crushing your graham crackers, use sandwich bags to not make a mess. Make sure you really crush the crackers down until they are crumbs 

2. When you have enough crackers, place them a bowl with the butter, salt, sugar, and cinnamon. Mix them together with your hands until the cracker crumbs get a little sticky.

3. To prepare your spring form pan, surround the bottom of it with aluminum foil to make water tight, Then press the crust mixture onto the bottom of the pan, make sure that it is spread evenly throughout the pan. 

4. Bake for 10 mins, then remove and let cool, then turn the oven to 325F

Directions For Filling

1. To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 1-1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.

2. Pour filling over crust, then place the spring form pan in baking dish filled with boiling water. Before you do this, double check that your spring form pan is water tight. the water should go about one inch up the pan.

3. Bake for 1 hour 40 minutes   to 1 hour 50 minutes, then turn off oven and let it sit and cool in the oven for 1 hour (this is so it doesn't crack).

4. Cover loosely with foil, then let it refrigerate for at least 4 hours. When you're ready to eat run a knife around the edges then release the pan 

Believe me, this is some good a** cheese cake 

Thanks Table Spoon, and Tumblr