I live in Northern Ontario, Canada. I make fun, delicious, decadent desserts and treats.
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1 can (21 ounces) cherry pie filling
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1 package devil's food cake mix prepared according to package directions or add the following to the chocolate cake mix
*1 package chocolate pudding mix (4 serving size)
*4 egg whites
*1/2 cup water
*1/3 cup plus two tablespoons vegetable oil
*1 cup sour cream
Put all the ingredients in a large bowl and mix on low until combined and then on medium/high for two minutes more. Scrape the sides and the bottom of the bowl to make sure all ingredients get incorporated.
Directions
Spoon pie filling into a greased 12-in. cast-iron or other ovenproof skillet.** I used a 14 inch silicone baking pan, you can also use a rectangular baking dish. ***
In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Beat in eggs. Pour over pie filling. Prepare cake mix according to package directions *or my method and spoon over cream cheese layer.
Bake until a toothpick inserted in center comes out clean, 45 minutes to an hour. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.
Recipe here: https://www.tasteofhome.com/recipes/black-forest-upside-down-cake/?srsltid=AfmBOoqDrOvPdZxveeeluK2J532xrCdtOU1I6qu1Cwq6rpglUL7Xbyzh
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
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1 1/4 cup coarsely chopped toasted macadamia nuts
1/2 cup white chocolate chips
9 inch pie shell
3/4 cup white sugar
6 tablespoons butter, melted
2 tablespoons of whiskey, such as Jack Daniel's
1 tsp vanilla extract
3 eggs
3/4 cup light corn syrup
Place white chocolate chips and macadamia nuts in the bottom of a pie plate lined with unbaked pastry crust.
Put the sugar in a mixing bowl, add the melted butter, whiskey and vanilla and whisk to combine. Add the eggs one at a time mixing well after each addition. Add the corn syrup and whisk until blended. Pour this mixture over the nuts and chips in the pie shell.
Se the pie on a sturdy baking sheet in the middle of the oven and bake at 350 F for 50-55 minutes until the filling puffs up a bit and is set across the top of the pie. Let cool completely before cutting.
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
This recipe forms part of a Bisquick birthday collaboration!
Please check out the other creators in this collab.
The birthday boy Jim! Ham Salad Impossible Pie and Gingie pudding https://www.youtube.com/watch?v=bJObnpAJmXc
Sherry: Baked Monte Cristo Sandwich: https://www.youtube.com/watch?v=ZwDAYfc2JMk
Anna: A trio of 80's Bisquick recipes https://youtu.be/MP4oVZXjcNI
Hunt Club Sandwiches:
Make Bisquick dough: I used 2 1/3 cups of Bisquick and 1 cup of warm water
Filling:
1 1/2 cups of cooked chicken, cut up an flaked
3/4 cup cooked ham cut up into 1/2 inch pieces
4 tbsp "top" milk ( I used half and half)
3 beaten egg yolks
2 hard boiled eggs chopped fine
Salt and pepper to taste.
Roll out the pastry very thin. Dot surface with 1/4 cup butter.
Fold in thirds and roll out very thin.
Cut into two pieces and place one piece in the bottom of a 9x13 inch pan
Spread filling on top.
Place second sheet of pastry on top.
Cut into desired portion shapes/sizes before baking.
Bake 15 minutes in a 450F oven.
I recommend brushing the top with beaten egg to help give it a browned look after baking.
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
3/4 cup all-vegetable shortening
1 1/4 cup brown sugar
1 large egg
2 tbsp orange juice
1 tbsp grated orange zest
1 tsp vanilla
1/2 tsp orange extract
3 cups quick oats
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp powdered ginger
1 8-ounce can crushed pineapple in juice, well drained
1 cup flaked coconut
1 cup coarsely chopped macadamia nuts
1/2 cup raisins (optional)
Cream together shortening, brown sugar, egg, orange juice, orange peel, vanilla and orange extract.
Add oats, flour, baking soda, salt and ginger. Mix into creamed mixture.
Stir in pineapple, coconut and nuts.
Drop rounded tablespoonfuls of dough 2 inches apart onto greased baking sheet or one covered with a silicone mat.
These don't spread much, so if you want a flatter crunchier cookie, press down on the dough balls to flatten them.
Bake at 375F for 10 to 12 minutes, or until lightly browned.
Recipe found here:
https://www.recipelion.com/Cookies-and-Bars/Aloha-Oatmeal-Cookies
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
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Brownies:
3/4 cup butter, cubed and softened
2/3 cup white sugar
2 tablespoons water
1 cup semisweet chocolate chips
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
CANDY BAR (Snickers) TOPPING:
1 cup white sugar
1/4 cup butter
1/4 cup milk
1 cup marshmallow creme
1/2 cup peanut butter (divided into two 1/4 cup portions)
1/2 teaspoon vanilla extract
2-1/2 cups dry roasted peanuts, divided into a 2 cup portion and 1/2 cup portion
40 caramels
2 tablespoons water
1-1/4 cups semisweet chocolate chips
Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray.
Place butter, sugar and water in a medium sized sauce pan and cook and stir over medium/high heat until it boils. Turn off heat or remove from heat and stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder.
Spread into prepared pan. Bake at 350F until a toothpick inserted in center comes out clean, 18-20 minutes. Cool about 30 minutes.
For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil for 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts.
In a small saucepan, combine the caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts.
Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining1/4 cup peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate for at least 1 hour.
Lifting with foil, remove brownies from pan. Cut into bites. Store in an airtight container in the refrigerator.
Recipe found here: https://www.tasteofhome.com/recipes/peanut-caramel-brownie-bites/#RecipeCard
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
3/4 cup shortening
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract (one for cookie dough and one for filling)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup finely chopped pecans
1/2 cup packed brown sugar
1/4 cup heavy whipping cream or milk
Frosting of choice, optional
Directions
Preheat oven to 350°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into indentations. NOTE" I recommend flattening the balls a bit and making a larger, shallow indentation in the center, you will probably use up all your filling this way and the cookies are better.
Bake for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.
Recipe found here: https://www.tasteofhome.com/recipes/pecan-pie-cookies/
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
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A review of the video recipes I made in 2024!
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
20 phyllo sheets (I used 16 and it was fine)
1 1/4 cups of ghee or melted butter (more or less, enough to coat the layers of phyllo generously with melted butter)
1 cup pistachios finely chopped (I used my little food chopper)
1 cup pecans finely chopped
¼ cup brown sugar
1 teaspoon cinnamon
Cheesecake Filling
16 oz of cream cheese (2- 8 oz packages)
1 cup white granulated sugar
½ teaspoons salt
2 teaspoons vanilla extract
½ cup sour cream
2 teaspoons freshly squeezed lemon plus the zest of a lemon (about 1 tbsp)
2 large eggs
Honey Syrup
½ cup sugar
¼ cup water
¼ cup honey
Mix together the sugar, cinnamon and ground nuts and set them in a bowl.
In a bowl, beat together the sugar, vanilla, salt and cream cheese until smooth
Add the sour cream and lemon juice and zest if using, and beat until smooth.
Add the eggs and beat to combine.
Use a 9 or 10″ round springform pan, laying a sheet of parchment on the bottom
Then begin layering the first ten sheets of phyllo: place the first sheet so it mostly covers the bottom of the pan but also comes up and folds over the side of the pan. Brush with melted butter. Do this with ten sheets for the bottom layer. After you have the tenth layer, brush with brush with melted butter and evenly sprinkle on half the nut mixture. Lay a sheet of phyllo on top and arrange 4 more on top of the nuts (each brushed with melted butter and layered a bit askew to cover the whole pan). Spread remaining nut mixture then repeat the process with another 5 sheets of phyllo.
Pour the cheesecake mixture into the center of the unbaked phyllo crust. Scrunch up the sides of the phyllo that were laying over the edge into a ruffled shape leaving a little gap in the center so you can see when the cheesecake is done baking.
Bake the cheesecake on a sheet pan at 325 F until you can shake the pan and it only jiggles a bit in the center, for about 60-70 minutes.
Make the syrup: in a small pot set the water, sugar and honey and cook on medium low heat. Stir so the sugar dissolves then cook it for about 5-7 minutes, until it is slightly thickened .
When the cheesecake comes out of the oven, pour the syrup over the cheesecake
Let cool and then chill in the fridge overnight.
Store in the fridge
Recipe found here:
https://buttermilkbysam.com/wprm_print/baklava-cheesecake
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
4 cups (1 L) whole or skim milk
2 cups (500 mL) small white tapioca pearls
2 tsp (10 mL) coarsely ground black pepper, plus more to garnish
1/2 tsp (2 mL) salt, plus more for finishing
3 cups (750 mL) coarsely grated Pecorino Romano, plus more to garnish
5 tbsp (75 mL) tapioca starch (approximate, to dust cubes in before frying, don't forget this step!)
Vegetable oil for frying
1. Lightly grease an 8-inch (20-cm) square baking pan with oil, then line with plastic wrap.
2. Bring milk to a simmer in a Dutch oven or large saucepan over medium-high heat. Stir in tapioca pearls, pepper and salt. Reduce heat to maintain a gentle simmer. Cook, stirring constantly to prevent scorching, until milk has been absorbed and consistency resembles oatmeal, about 10 minutes. Remove from heat. Stir in cheese until well distributed. Scrape mixture into prepared pan. Set aside, at room temperature, until steam has dissipated. Refrigerate until set, about 3 hours. (Unsliced croquette mixture can be stored in the refrigerator up to 2 days at this point.)
3. Unmould tapioca mixture then cut 5 by 5 rows to yield 25 cubes. Working in batches, place cubes in a large bowl and toss with tapioca starch. Shake or brush off excess starch.
4. Arrange a wire rack on a baking sheet. Pour oil into a Dutch oven or large cast-iron skillet until it reaches 1 inch (2.5 cm) up the sides. Heat oil over medium-high until it registers 350°F (177°C) on an instant-read thermometer. Adjust heat as needed to maintain this temperature.
5. Fry croquettes in batches, turning often, until golden-brown, about 3 minutes. Transfer to wire rack using tongs or a slotted spoon. Lightly sprinkle with salt while still hot. Repeat with remaining croquettes.
I found this recipe in a magazine that is given away for free at our local LCBO stores (liquor store) called Food and Drink Magazine.
This is the description "These gluten-free fritters, called dadinhos de tapioca, were originally created by Brazilian chef Rodrigo Oliveira. This version gets an Italian spin with generous amounts of Pecorino Romano and freshly ground black pepper. Tapioca pearls, which are made from cassava root, can be found at most Asian grocery stores—this recipe works best with the smallest you can find."
Here is the online version:
https://www.lcbo.com/en/recipe/cacio-e-pepe-tapioca-croquettes/F202405001?srsltid=AfmBOooSiBWI1oNkKYDKbF_JkPXSgY9gGc0ttAQQwocTLi-xdvkr0AtP
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
1 tbsp finely chopped hazelnuts
1 tbsp white granulated sugar
1-1/2 cups all-purpose flour
1/2 cup icing sugar
1/4 cup cornstarch
3/4 cup butter
2 tablespoons Nutella (approximate amount)
1 large egg
In a small bowl, mix hazelnuts and sugar. In a large bowl, combine flour, confectioners' sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together).
Divide dough in half. Roll each portion to 1/8-in. thickness between sheets of parchment paper. Cut with a round cookie cutter. Place about 1/2 teaspoon Nutella in center. Fold dough partially in half to cover filling.
Place 1 in. apart on greased or silicone mat lined baking sheets. Brush with beaten egg; sprinkle with hazelnut mixture. Bake 10-12 minutes or until bottoms are light brown.
Recipe from here: https://www.tasteofhome.com/recipes/folded-hazelnut-cookies/?Login=JoinLogIn&epik=dj0yJnU9eGNpUVJjLTQ0U3NBZDNVMkNOWVFGcmU1OE5YNkl6LVomcD0wJm49ZmlmTlVGVmNtZUM2WEI2TFlaYjlkdyZ0PUFBQUFBR2R0cnNJ
Music by https://audionautix.com/
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
http://yoyomax12.weebly.com/contact-me-here.html
Facebook
http://on.fb.me/1p9sV5W
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