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Easy No-bake Whipped Chocolate Oreo Cheesecake

Ingredients

  • 12 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup sour cream
  • 10 oz Nestle Bittersweet Chocolate Morsels melted
  • 8 oz Cool Whip Whipped Topping-Original thawed
  • 1 Oreo Ready Crust

Instructions

  1. Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approximately 2 minutes. (Note: It’s best if you heat the chocolate in 1 minute increments until mostly melted.) Remove and stir until smooth. Then allow the chocolate to cool for another 5-10 minutes. Set aside.
  2. Using a stand mixer with a whisk beat cream cheese until smooth approximately 1 minute then add the sour cream and blend until combined.
  3. Add powdered sugar in 1/2 cup increments and allow it to combine completely with the filling before adding the next amount.
  4. Next add the melted chocolate to the mixture and again beat until combined.
  5. Remove the mixing bowl from the stand mixer and hand stir the Cool Whip. Keep stirring in circular motions until there’s no “white” of the Cool Whip showing.
  6. Then pour the filling into a pre-made Oreo crust and smooth it around to fill any gaps. Remove any excess filling if necessary.
  7. Finally cover and refrigerate for at least 3 hours before serving. Slice serve and Enjoy!

This article and recipe adapted from this site

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Homemade Butterscotch Pudding

Ingredients

  • 2 cups of milk
  • 1 táblespoon butter
  • 3 táblespoons light brown sugár
  • 1/4 teáspoon vánillá extráct
  • 1/4 teáspoon sált
  • 3 táblespoons cornstárch

Instructions

  1. Combine the milk butter ánd brown sugár vánillá ánd sált in á medium-sized sáucepán.
  2. Pláce it over medium heát until it is hot to the touch. DON T LET IT BOIL.
  3. In á medium bowl pour in hálf the milk mixture from the sáucepán ánd ádd the cornstárch.
  4. Whisk vigorously until the cornstárch is dissolved.
  5. Pour the cornstárch mixture báck into the pán ánd return it to the heát.
  6. Let the mixture come álmost to á boil whisking frequently.
  7. Lower the temperáture to simmer ánd cook for five minutes whisking often. It will become thick ánd shiny.
  8. Pour the pudding in á serving bowl ánd let it cool to room temperáture.
  9. Once it hás cooled cover the bowl ánd pláce in the refrigerátor until cold.

This article and recipe adapted from this site

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Oatmeal Cranberry Cookies

INGREDIENTS

  • 1 cup butter room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups old fashioned oats
  • 1 cup fresh cranberries quartered
  • 1 cup pecans chopped
  • 1 cup white chocolate chips or chopped white chocolate

INSTRUCTIONS

  1. Preheat oven to 350F.
  2. In a large mixing bowl cream the butter and sugars together until creamy. Mix in eggs one at a time then mix in the vanilla.
  3. In a separate bowl whisk together the flour baking soda cinnamon and salt.
  4. Add flour mixture to the butter/sugar mixture and stir until well combined.
  5. Stir in oats cranberries pecans and white chocolate chips.
  6. Drop about a tablespoon of dough onto ungreased cookie sheet for each cookie leaving 2 inches of space between each mound of dough.
  7. Bake for approximately 10-12 minutes or until cookies start to brown around the edges. Cool on a cooling rack.

This Recipe adapted from >>>> Click Here

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Make-ahead Meat-lovers Lasagna Roll-ups

Make a large batch of these meaty and cheesy lasagna rolls and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.

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Stuffed Chicken Marsala

Ingredients

  • 4 medium boneless skinless chicken breasts
  • 8 slices mozzarella cheese
  • 1 12-ounce jar julienned sun dried tomatoes packed in oil drained (if you can t find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
  • 2/3 cup shredded parmesan cheese
  • 3 tablespoons oil
  • salt and pepper to taste
  • 2 teaspoons Italian seasoning

MARSALA SAUCE

  • 1 1/2 cups marsala cooking wine (may sub chicken broth)
  • 3 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • grated parmesan cheese and parsley or thyme for topping (optional)

Instructions

  1. Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast being sure not to cut all the way through the chicken – the goal is to make a pocket .
  2. Fill each pocket with 2 slices of mozzarella cheese 1/4 of the sun dried tomatoes and 1/4 of the shredded parmesan cheese.
  3. Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil then sprinkle with salt and pepper to taste and Italian seasoning rubbing in with your fingers.
  4. Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
  5. In the same pan (don t clean it) add marsala cooking wine garlic mushrooms salt and pepper and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
  6. Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken top with grated parmesan cheese and parsley or thyme if desired and serve.

NotesI use sun dried tomatoes packed in oil drainedThis article and recipe adapted from this site

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Best Recipe Garlic Butter Sauteed Shrimp

Ingredients

  • 1 lb raw shrimp
  • 1 stick unsalted butter 8 Tbsp
  • 2 garlic cloves minced

seasoning-

  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp ground paprika
  • 1 lemon to taste

Instructions

  1. Defrost shrimp and completely pat dry. Devein the shrimp and remove the tail optional.
  2. Combine the ingredients for the seasoning: the Italian seasoning salt pepper and paprika.
  3. In a bowl coat the shrimp with the seasoning and mix well.
  4. In a skillet over medium heat melt the butter and garlic stirring frequently.
  5. Add shrimp and cook 2-3 minutes per side.
  6. Remove from heat and drizzle freshly squeezed lemon mix to combine.
  7. Enjoy.

a This article and recipe adapted from this site

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The Best Cherry Pie Recipe Ever

This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus by using canned cherries you can make it anytime of the year rather than waiting for fresh cherries.

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Lemon Blueberry Explosion Loaf

IngredientsLemon Blueberry Explosion Loaf

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar I use a little over ¾ cup
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup oil – I used canola
  • 2 tbsp lemon zest
  • 1 to 2 tbsp pure lemon extract I used Nielsen-Massey
  • 1 1/2 cups blueberries fresh or frozen I used fresh
  • 1 tablespoon flour to toss and coat with blueberries before adding to loaf

Old Fashioned Powdered Sugar Glaze:

  • ¾ cup to 1 cup powder sugar
  • 1-2 tablespoons almond milk or whatever milk you want

InstructionsLemon Blueberry Explosion Loaf

  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
  2. Whisk together the flour baking powder salt and set aside.
  3. In a large bowl add the eggs sugar sour cream/yogurt and oil and quickly whisk together until smooth and combined.
  4. Add the lemon zest lemon extract and whisk together well.
  5. Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
  6. Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries in.
  7. Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
  8. The last 10 minutes of baking tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
  9. Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
  10. For the glaze in a medium bowl combine the powdered sugar and almond milk until smooth and combined.
  11. Drizzle glaze over bread before slicing and serving.

Base Recipe adapted from this SITE

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Best Apple Pie Cupcakes Dessert

IngredientsCake Ingredients

  • 1 box white or yellow cake mix + box ingredients
  • 1 20-ounce can apple pie filling

Frosting Ingredients

  • 1 cup softened butter
  • 3 cups powdered sugar
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon milk
  • 1 teaspoon vanilla

Instructions

  1. To make the cupcakes:
  2. Preheat oven as directed on the cake mix.
  3. Line a 9-cup muffin tin with paper liners.
  4. Prepare batter according to box directions.
  5. Fill liners ? full and bake according to box directions for cupcakes.
  6. Allow to cool completely.
  7. Use a knife to dice apples into smaller pieces.
  8. Use a knife to core out a plug in the middle of each cupcake and fill with pie filling.
  9. To make the frosting:
  10. Whip the butter brown sugar cinnamon and vanilla until fluffy.
  11. Gradually add powdered sugar.
  12. Add milk until you reach the desired consistency.
  13. Transfer to piping bag and frost each cupcake.

This article and recipe adapted from this site

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Coq Au Vin Blanc

French coq au vin is typically cooked with red wine. Here however we’ve used a dry white wine instead which results in a brighter dish coq au vin blanc.