CHEESY NOODLE BAKE.

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2 lbs Hamburger Meat
1 16 oz. bag of Extra Wide Egg Noodles
1 15 oz. of Ricotta Cheese
1 16 oz. of Sour Cream
1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano
1 15 oz. can of Hunts Tomato Sauce original flavor
2 Cups of Shredded Sharp cheese (See below before deciding)

How to make it :

Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13 x 9 pan put some of the sauce on bottom layer noodles, the meat sauce and repeat. Top with shredded cheese. Bake in pre~heated oven at 375 for 25-30 mins. Remove let set 5 minutes.
~On the 2 Cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan 

SLOW COOKER BEEF STEW

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3 pounds cubed beef stew meat
1/4 cup all-purpose flour
3 Tbs worchestershire sauce
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 tsp garlic powder
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/2 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour

How to make it :

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, garlic, Worcestershire sauce and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

TRIPLE THREAT COCONUT CREAM PIE

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1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 tsp. salt
5 large egg yolks
1/4 cup cornstarch
1/2 tsp. coconut extract
2 Tbsp unsalted butter, cut into 4 pieces
Topping
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp sugar
2 tsp dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz. white chocolate, shaved

How to mak it :

Heat oven to 450°F.
Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to minutes or until mixture is thickened.
Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

ARE YOU KIDDING ME CAKE

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3 large eggs
1 box cake mix (any flavor)
1 can pie filling (any flavor)

How to make it :

Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9 x13 pan.
It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.
Combination ideas:
Pineapple cake mix and blueberry filling
Chocolate cake mix and cherry filling
Yellow cake mix and cherry filling
Yellow cake mix and blueberry filling
Butter pecan cake mix and apple filling
Yellow cake mix and apple filling
Yellow cake mix and blackberry filling
Strawberry cake mix and blueberry filling 

Sweet Potato Pound Cake

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3 cups all purpose flour
2 tsps baking powder
1 tsp baking soda...
1 tsp salt
1/4 tsp nutmeg
1/4 tsp mace (optional)
1/4 tsp cinnamon (optional)
1 cup unsalted butter (softened) 
21/2 cups sweet potato (cooked mashed)
4 eggs
11/2 tsps vanilla
11/2 cups granulated sugar
1/4 cup light brown sugar (packed)
1 Cup of Chopped Pecans

How to make it :

Preheat oven to 350 degrees.
Grease and dust with flour a 10″ Tube Pan.
Mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl. In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
At low speed, add sweet potato and eggs one at a time until well mixed.
Beat flour mixture into the sweet potato mixture. Add vanilla and mix.
Pour batter into Bundt Pan. Add Pecans evenly on top of mix. (You can always add more before you bake if you like them a lot) Bake for approximately 55 minutes to one hour and 10 minutes or until a toothpick inserted comes out clean. Check cake at 55 minutes.

The best Red Velvet Cake

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2 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp white vinegar
2 1/2 cups cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring
How to make :

Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating. Slowly add the buttermilk. While still beating, add the vanilla and the food coloring. Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides. Serves 12 to 14.
Red Velvet Cake Frosting

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract

How to make it :

Combine the cream cheese and butter and melt over very low heat.
 Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

AMAZING MINI FALL PUMPKIN PIE CROISSANTS

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2 tubes of refrigerated crescent rolls.
Pumpkin Pie Filling
1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
3 - 4 tablespoons sugar (granulated or powdered)

How to make it :

These start with 2 tubes of refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissants.  Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:
Beat cream cheese and canned pumpkin together until fluffy and creamy.
You do want to stuff them a little full and they are messy to roll up. Now here is the fun part!  Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375 degrees for 15-18 minutes.  These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.  Or even just because!

Carrot Cake Cheesecake!!!

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Cheesecake:
16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened (I used 4 oz.)
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
Dash of salt

How to make this recipe :

Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)
Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Glazed Lemon Pound Cake

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Cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter flavored shortening
2 cups white sugar
3 eggs
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons lemon extract
1 cup milk
Icing
1/4 cup lemon juice
1 1/2 cups confectioners sugar


How to make this recipe :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. *Note cake show in picture was not done in tube pan, but done in loaf pans instead.

Cheesy Smoked Sausage & Potato Casserole

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3 cups Idaho potatoes, peeled, boiled, and cut into cubes
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage 
1/8 teaspoon paprika

How to make it :

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes.

Crock Pot Cherry Dump Cake

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21 oz can Cherry Pie Filling
1 yellow cake mix
½ cup butter, melted

How to make it :

Pour Cherry Pie filling into greased crock pot
Combine dry cake mix and butter until crumbly, sprinkle over cherry filling
Cook on low for 4 hours or high for 2 hours

Please enjoye this easy recipes and give us your feedback thanks :D

Cheesy 5-Star Enchiladas

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1 lb. lean gr. beef 
1 can kidney beans, drained & rinsed
1-10.5 oz. can corn, drained
1-4 oz. can diced green chilies
1/4 t. salt
1/4 t. cumin
1/4 t. chili powder
1/2 c. picante sauce or salsa
2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}
1 can Campbell's Cheddar Cheese soup
10 (6 1/2 in.) fajita tortillas
2+ handfuls grated Mexican cheeses

How to make it :

Preheat oven to 375.
Brown gr. beef.  Drain off & blot out extra grease.  Mix in kidney beans, corn, diced green chilies, and spices.  In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup.  Warm up slightly to help un-condense the soup.  Add about 1 cup of sauce mixture to gr. beef filling and stir.  
Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan.  Start generously filling tortillas and rolling them up, seam down.  I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture.  Top with two generous handfuls of cheese, or more.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another couple minutes, until cheese is melted. 

HOMEMADE PECAN SANDIES

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2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner's sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)

How to make it :

Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Best Darn Chicken Tenders

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3 lb boneless, skinless chicken breasts cut into even slices - about 5 per breast
onion powder - for seasoning chicken
3 eggs
1/4 c milk
1 Tbsp vegetable oil
1/4 c flour
2 c flour
1 Tbsp tony chacheres creole seasoning or cajun seasoning - more for seasoning chicken
1/2 - 1 Tbsp garlic powder - more for seasoning chicken
1 Tbsp salt - or can use less if preferred
oil for frying chicken

How to make it :

Prepare chicken - slice into even pieces, as similar in size as you can get. Liberally season with garlic, onion and creole seasoning. One side and toss together.
Get out two bowls - In one add 2 cups of flour, 1 tablespoon creole seasoning, salt, and garlic powder. Whisk together.
In the second bowl - add eggs, 1/4 cup flour, 1/4 cup milk and 1 tablespoon oil. Whisk until smooth.
Heat enough oil in a deep pan or deep fryer - I use my wok; to cover chicken once placed in oil. Or you can flip them as they cook, if you don't have enough oil to cover. Heat the oil to 350 degrees.
When the oil is hot enough. Dredge chicken in the egg mixture, then coat with flour mixture. Drop into hot grease. They will float when done. ( about 8 - 10 minutes ). I always cook until golden.
Add only 8 - 10 pieces at a time, depending how big your pan is. You don't want to over crowd; or will cool down your grease too quickly, leaving you with greasy chicken...You may want to adjust heat as you go... if it gets to be too hot, but you want it hot enough to crisp the chicken.
As each batch is cooked, drain on paper towels. While hot I sprinkle with salt or creole seasoning.
Serve with my delicious Honey Mustard and Peanut Butter dipping sauces. Both are posted with my recipes... Delicious!!
Adding the honey mustard as well...

3/4 c mayonnaise
3 Tbsp honey
3 Tbsp yellow mustard
1 Tbsp lemon juice
hot pepper sauce - a few dashes ( optional )
Combine all ingredients together in a medium sized bowl.
Stir until blended and chill until ready to serve.

The best Spicy Enchilada Sauce

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3 tbsp vegetable oil
1 tbsp flour
1/4 cup + 2 tbsp chili powder
2-1/2 cups chicken broth
12 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/2 tsp salt

How to make it :

In a medium saucepan, heat vegetable oil to medium heat then add flour, Stir with a wooden spoon, and cook for 1 minute.
Add chili powder, stir well, and cook for 30 seconds. Then add chicken broth, tomato paste, oregano, cumin, cayenne pepper, and onion powder. Stir to combine and bring to a boil. Reduce the heat to low and cook for 15 minutes (the sauce will begin to thicken and smooth out). Serve on enchiladas or store sauce in sealed container for up to 3 days.

Rum Cake Recipe

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1 box yellow cake mix
1 box instant cheesecake or vanilla pudding
3 large eggs
1/3 cup coconut oil
1/3 cup coconut rum or cream soda
1/2 cup water
3/4 cup chopped pecans
Glaze:

1 stick unsalted butter
1-2 oz rum to your tasting or cream soda
1 cup sugar
1/4 cup water
How to make it :

Preheat oven to 340 degrees and prepare your bundt pan, I don’t like to use sprays so I just melted a tbsp of butter and coconut oil and coated the pan with the mixture on a clean paper towel. Mix the above cake ingredients on high for about 2 minutes then let it rest. Pour the pecans into the bottom of the pan followed by the cake mixture. Bake for 45 minutes. When the cake has baked, let it cool completely before adding the glaze.
Making the Glaze:
Melt butter, add rum or cream soda, mix in sugar and water.  Stir until mixed.  Pour over cooled cake.

Amazing Mississippi Cake

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Cake

1 cup butter
1⁄2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1⁄2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1⁄2 cups pecans (optional)
4 cups mini marshmallows
Chocolate frosting

1 (16 ounce) package powdered sugar, sifted
1⁄2 cup milk
1⁄3 cup cocoa
1⁄4 cup softened butter

How to make it :

Preheat oven to 350°F.
Lightly grease a 9x13 inch pan.
Melt the butter in a medium saucepan.
Add the cocoa and stir.
Remove from the heat.
Pour butter mixture into a mixing bowl and add sugar and eggs.
Mix until blended.
Add the vanilla.
Mix in the flour and salt.
Stir in the pecans.
Put batter into prepared pan and cook for 35 minutes or until done.
Remove from oven and sprinkle with marshmallows.
Cool in the pan on a wire rack.
For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
If your frosting is too thick, add more milk.

Sausage Cream Cheese Crescents

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16 oz bulk sausage cooked and crumbled (any flavor)
8 oz cream cheese, softened
2 can(s) refrigerated crescent rolls
1 c shredded sharp cheddar cheese (or any cheese)

How to made it :

I have made these and they were a hit!! These look and sound like the perfect meal for breakfast...So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you'd like. Then you need to separate rolls into triangles.
Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.
Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoye

Amazing Crescent Chicken

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1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

How to make it :

Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Old Fashioned Butter Cake

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1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
sifted powdered sugar

How to make it :

Preheat oven to 350°. Butter and flour baking dish.
Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.
Pour batter into prepared baking dish. Bake for about 1 1/2 hours or until a pick inserted comes out clean.
Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.
Dust with powdered sugar before serving.

Buttermilk Biscuits

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2 cups all-purpose flour
21/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable shortening or lard
1 cup buttermilk

How to make it :

Preheat the oven to 450°F. Lightly grease a cast iron biscuit baker or baking pan and set aside. 
Place the flour, baking powder, baking soda, and salt in a mixing bowl. Cut in the shortening with a pastry blender or 2 forks until the mixture resembles coarse meal. Add the buttermilk and stir until a soft dough is formed, about 25 strokes.
Transfer the dough to a lightly floured surface and knead until smooth, about 10 times. Roll to 1/2-inch thickness. Cut with a 2-inch cutter and transfer to the prepared pan. Bake 13 to 15 minutes or until golden brown. Serve hot.

BAKED RAVIOLI RECIPE

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1 25 oz. (1 lb) frozen cheese ravioli
1 24 oz. jar marinara or spaghetti sauce
1 1lb. ground beef
1 tsp. dried basil
1 T. minced garlic
1/2 tsp. dried parsley
8 oz. shredded mozzarella cheese
1/4 C. parmesan cheese

How to make it :

Brown ground beef and drain, add in 1 C. of the pasta sauce, garlic and basil. Remove from heat and set aside. Bring a large pot of water to a boil and cook ravioli according to pkg. directions. Drain and return to pot and add in remaining pasta sauce. Stir to combine. Spray a casserole dish with cooking spray and layer 1/2 of the ravioli in the bottom. Top with all the beef mixture and spread around. Top with 1/2 of the mozzarella cheese and 1/2 of the parmesan cheese. Layer the remaining ravioli on top and top with remaining cheeses. Sprinkle with parsley. Bake at 350 degrees for 20 minutes, turn on the broiler and broil for 2 minutes or until top is browned somewhat

the best and Easy Banana Pudding

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1 8 ounce package Philadelphia Cream Cheese, room temperature
1 box Nilla wafers cookies
1 box (3.4 ounce) Jello Banana Cream Pudding Mix
1 box (3.4 ounce) Jello French Vanilla Pudding Mix
2 cups whipped cream topping
1 can sweetened condensed milk
1 1/2 cups whole milk
1 1/2 cups heavy cream
3 bananas, sliced
1 teaspoon vanilla

How to make it :

Add cream cheese to a mixer and beat on medium speed until light and fluffy, about 2 minutes.
Add milks, cream, and puddings, beat over low speed for about 2 minutes, add vanilla, mix well.
Fold in 1 cup of whipped cream toppings into pudding.
To assemble pudding, scoop about 1 cup of pudding into bottom of a casserole dish, top with Nilla wafers, top with bananas, top with more Nilla wafers.
Pour pudding over Nilla wafers and end with remaining Nilla wafers on top.
Cover and refrigerate for about 4 hours or overnight.
Serve with more whipped cream topping

Pecan Cake Bars

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2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

How to make it :

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)

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½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

How to do it :

Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

Best Southern Pie Ever

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c 1/2 c buttermilk
c 1 3/4 c sugar
large 2 large eggs
Tbsp 3tbsp flour
pinch pinch of salt
stick 1 stick butter
tsp 1tsp vanilla
nutmeg

How to do it :

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.Best Southern Pie ever.. Delicious!

EASY Homemade Whipped Cream Frosting

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1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream

How to make it :

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
Once all in the bowl, mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.
*This recipe makes 5 cups*

This is SO delicious
It WONT melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.
Very versatile!

Fudge Brownie Pie

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3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

How to make it :

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

PAULA DEEN'S 5 MINUTE FUDGE

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1 2/3 cups white sugar 
2/3 cup evaporated milk 
1 tablespoon unsalted butter 
1/2 teaspoon salt 
1 (6 ounce) packages milk chocolate chips 
16 large marshmallows 
1 teaspoon pure vanilla extract 
1 cup chopped nuts 

How to make it :

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 
Add in chocolate chips; cook until melted. 
Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 
Pour into a 8-inch pan. 
Cool cut into squares.

Granny’s Peanut Butter Cake

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1/2 tsp. baking soda 
1 tsp. hot water 
2 1/2 cups sugar, granulated 
1 1/2 cups cooking oil 
4 eggs 
1 tsp. vanilla 
1 1/2 cups finely chopped dry roasted peanuts 
1 cup peanut butter chips 
3 1/2 cups flour 
1/2 tsp. salt 
1 cup buttermilk 

How to make it :

Preheat oven to 350 degrees F. Grease and flour a Jelly Roll baking pan. Dissolve soda in hot water; set aside. Cream together oil (I use coconut oil) and sugar. Add eggs and vanilla. Mix peanuts, peanut butter chips, flour and salt together. Mix flour mixture and buttermilk into sugar mixture. Add soda water mixture, blend in well. Bake for 30 minutes. Frosting: 4 ounces white chocolate 1 cup peanut butter 1/2 cup butter 3 cups powdered sugar 1 egg 1 tsp. vanilla 4 Tbsp. water Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake. 

Basset Hound Cheesecake

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3/4 cup graham cracker crumbs
3/4 cup chopped nuts
3 tablespoons melted butter
4 (8 ounce) packages cream cheese, softened
4 eggs
1 1/4 cups sugar
1 teaspoon vanilla
1 teaspoon lemon juice
2 cups sour cream
1/4 cup sugar
1/4 cup chocolate chips

How to make it :

Preheat oven to 350.
Mix graham cracker crumbs, nuts and melted butter together and press in 10-inch springform pan.
In large bowl, mix cream cheese, eggs, 1 1/4 cup sugar, vanilla and lemon juice. Pour over crust. bake 45 to 50 minutes.
Meanwhile, in small bowl sour cream, 1/4 cup sugar, and chocolate chips. Smooth over baked cake. Bake until light brown, about 10 minutes.
You can top this cheesecake with a can of cherry or blueberry pie filling if you like, but I prefer it plain.

AMISH CINNAMON BREAD

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Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make it :

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan

Starbucks Lemon Loaf Copycat Copycat Recipe

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Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice - see step 4 in directions)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners' sugar
3 tablespoons lemon juice, or as necessary for consistency

How to make it :

Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Loaf - To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note - I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and intense. Don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.
Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Lemon Glaze - To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.

Hot Apple Dumplings

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2 Granny Smith apples
1 cup water
1 cup sugar; divided
1 stick butter
1/4 tsp. Vanilla extract
8 canned biscuits (Pillsbury buttermilk)
4 tsp ground cinnamon

How to make it :

Preheat oven to 375(F) degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.
In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.
Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.
Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream,

Hawaiian Wedding Cake

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2 cups flour 
2 cups sugar
2 eggs 
2 tsp baking soda
1 cup chopped nuts 
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

How to make it :

Mix all ingredients and pour into greased 13 x 9” pan. Bake at 350 F degrees for 40-45 minutes. Cool.

HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese 
1 1/2 cup powdered (icing) sugar
1/2 cup butter 
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting

Cherry Cream Cheese Bake

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1 can cherry pie filling
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 tbsp vanilla
1/2 cup granulated sugar

How to make it ;

Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish.
In a medium sized mixing bowl, blend cream cheese until smooth.
Once smooth, add powdered sugar and vanilla and blend.
Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
Top with can of cherry pie filling.
Top with the last half (4 triangles) of the crescent rolls.
Melt butter and pour on top of crescents.
Top with granulated sugar and bake for 25 minutes or
until browned, and Enjoy!

Banana Split Pie

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2 cups graham cracker crumbs (about 6 or so crackers)
1 stick melted butter
2 eggs
2 sticks of butter, softened to room temperature
2 cups powdered sugar
4 bananas, sliced
2 large boxes frozen strawberries, drained
2 cups drained crushed pineapple
Cool whip
Chopped pecans (optional)
Tips : Use can of sweetened condensed milk instead of butter / eggs.

How to make it :

when I was a small child  I’ve always been a huge fan of all banana recipes specialy banana splits. 
You need to prepare this recipe:
Wooow what amazing one.... my famillies love this recipes... you will enjoye it with your freinds or famillies so be sure to try it ....yuuummyy 
So first step to prepare this recipe is to use a food processor to make the graham crackers into crumbs. And After all that , now you need to mix graham cracker crumbs & melted butter. Next pat into bottom of a 9x13 baking dish.
Second step : Now you need to put in bowl  the 2 sticks of softened butter, powdered sugar & eggs .And after all that beat with electric mixer about 21 mins (a must!). Then spread this over the crust. Layer bananas, 
strawberries & pineapple onto filling.Now finally step top with cool whip, sprinkle with finely chopped pecans. And then refrigerate at least 1 hour then serve.

Cajun Sausage & Cheese Stuffed Bread

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1 loaf frozen bread dough, thawed, I used frozen french bread

1 pound of cooked breakfast sausage, I used the HOT variety, sautéed with the onions and bell pepper
8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella 
1egg, mix the raw egg with the raw sausage before you brown it.
Melted butter
1 white onion, chopped and sautéed with the sausage
1 small bell pepper, chopped and sautéed with the sausage
Tony Chachere's cajun seasoning to taste
Add an egg wash to the top to make it shiny, mix 1 egg with 1 teaspoons of water, brush on top of bread before baking. 

Roll out bread with rolling pin, spread melted butter, cooked sausage, and cheese. Roll up and place in a bundt pan or cookie sheet. Bake @ 350F until brown about 20 minutes.