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Ingredients Lorna Doone cookies Chips Ahoy cookies 2 containers Cool Whip or prepare fresh whipped cream 1 jar caramel sauce 1 box vanilla pudding (instant or cooked), prepared and chilled ½ bag crushed Heath Bar Candies Instructions This recipe is all about the art of layering and chilling in the fridge so the magic can happen. The magic being that the cookies soften to create a delicious and sinful dessert. I began by spreading Lorna Doone cookies along the bottom of an 8x8 glass dish. Next, a layer of pudding, then cool whip and caramel. Now, I snuck on a layer of crushed Heath Bar candies. For round two, I placed a layer of Chips Ahoy, the rest of the pudding, more cream, caramel. Keep repeating until you reach the top! Top it off with more caramel and chill 6 hours or overnight! cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari instit...

Ingredients Brownie Layer: ½ cup butter, melted 1 cup sugar 1 cup unsweetened dark cocoa powder ¼ teaspoon salt ½ teaspoon vanilla 2 eggs ½ cup flour Caramel layer 25 Kraft caramels, unwrapped 2 tablespoons heavy cream Cookie dough layer ½ cup butter, softened ¼ cup sugar ½ cup light brown sugar 2 tablespoons heavy cream ½ teaspoon vanilla ¾ cup flour ¼ teaspoon salt ½ cup chocolate chips chocolate glaze 1 cup semi sweet-chocolate chips 2 tablespoons heavy cream Instructions Preheat oven to 325º, line an 8×8 inch pan with non-stick foil. Brownie batter. Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in prepared pan. Bake 20 minutes. Caramel Layer In microwave safe bowl, melt caramels by microwaving for 60 seconds, stirring, then repeating for 30 second intervals till melted and smooth. Pour caramel over brownie layer. Put the pan in the fridge to chill unt...

INGREDIENTS 1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested) 1⁄2 cup vegetable oil 2 large eggs confectioners' sugar or granulated sugar, for rolling DIRECTIONS Preheat oven to 350°. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks. *My Notes*:. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread --...

Ingredients 6 Ice Cream Sandwiches. 1 (8 ounce) tub of cool whip 5 crushed Oreo cookies 1 jar hot fudge Instructions Line a loaf an with parchment. Lay down 3 ice cream sandwiches. (Break in half if needed to fit.) Spread on ½ the cool whip. Sprinkle on some Oreos. Lay down other 3 sandwiches. Top with rest of cream, more Oreos and freeze a few hours to firm up. Melt hot fudge slightly and let cool so not too hot. Drizzle fudge on cake, slice and serve! cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pa...

Ingredients 1can (8 oz) Pillsbury crescent rolls 8 Oreos 1 cup chocolate chips Optional: extra chocolate chips melted for drizzling Instructions Lay out each roll and place an Oreo in the center. Wrap up the cookie so it is enclosed. Lay cookies on a cookie sheet lined with nonstick foil. Top each with some chips. Bake at 350 for 12-13 minutes. Drizzle with melted chocolate if desired. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

Ingredients 4 eggs (whites separated from yolks), room temp 1 tsp vanilla extract ¾ cup sugar 8 Tablespoons butter, melted ¾ cup all purpose flour 2 cups milk lukewarm powdered sugar for dusting cake Instructions nstructions: Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar. cooking classes, cooking classes atlanta, culinari institute of america, cooking cl...

Ingredients      8 cups broccoli florets     1 jar hormel real bacon bits     1 (15 ounce) can mandarin oranges, drained     1 cup chopped walnuts     1⁄2 cup diced red onion     1⁄2 cup raisins     Dressing     1 cup mayonnaise     1⁄4 cup sugar     2 tablespoons red wine vinegar Directions     Toss all ingredients together.     Pour mixed and chilled dressing over and toss again.     I like to put the mandarin oranges on last, after the dressing, so they don't break up too much.     I sort of fold them in gently when serving. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking c...

3 sticks butter 3 cups sugar 5 eggs 3 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cups whole milk 1 teaspoon vanilla How to make it : Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing. Caramel Icing Ingredients: 2 sticks butter 1 (16 oz.) box of light brown sugar 1/4 teaspoon salt 2/3 cup evaporated milk (canned) 2 cups sifted confectioner’s sugar 2 teaspoons pure vanilla extract How to make it : Place butter, brown sugar and salt in a saucepan. Hea...

1 lb hamburger 1 (1 1/4 ounce) packet taco seasoning 3/4 cup water 1 (13 ounce) bag Doritos 2 cups shredded cheddar cheese shredded lettuce chopped tomato Directions: 1 Cook crumbled hamburger until no longer pink. Add taco seasoning and water and cook according to the taco seasonings directions. 2 Put Doritos on four plates (as little or as much as you like). Top with finished cooked hamburger. Sprinkle with cheddar cheese (again, as much or as little as you like). Top with shredded lettuce and tomatoes. If there are other taco toppings you like, add them too. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooki...

Ingredients: Milk – 1 cup Warm water – 1 cup Active dry yeast – 2 tablespoons Salt – 1 teaspoon White sugar – 2 tablespoons Shortening – 3 tablespoons All purpose flour or maida – 4 cups Oil for deep frying For elephant ears topping: Sugar – 4 tablespoons Ground cinnamon – 2 teaspoons How to make elephant ears: Take a big bowl, add active dry yeast and warm water and let it stand for 10 to 12 minutes. Combine war m milk, salt, white sugar, and shortening and mix well. Now add all purpose flour to make a smooth dough. Take the dough to floured board and knead until it turns soft and elastic. Add some flour if it is watery. Cover the dough with a towel for 1 hour. Divide the dough into 12 to 15 balls and make each ball about 1/8 inch thick. Fry the balls on both sides for 1 to 2 minutes or until it is golden brown in color. Drain on paper towels. Finally sprinke the elephant ears with sugar and cinnamon. Delicious elephant ears Hit Share to Save On your Wall! cooking classes, cooking c...

INGREDIENTS 1⁄2 cup corn syrup 1⁄2cup peanut butter 4cups Rice Krispies 2cups ice cream (half of a l litre container) or 2 cups frozen yogurt, very slightly softened (half of a l litre container) DIRECTIONS In a medium bowl, stir together corn syrup and peanut butter. Add cereal and stir until well coated. Press mixture firmly and evenly into a buttered 9"x13" pan. Place in freezer until firm, about 15 minutes. Cut cereal mixture in half crosswise. Spread one half with softened ice cream or frozen yogurt. Top with second half of Rice Krispie mixture to make one very large sandwich. Freeze until firm, about 2 hours. Cut large sandwich into 2" portions (using ruler again). Wrap individually in foil paper or freezer wrap and store in freezer until needed. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooki...

Ingredients 10 1⁄2 oz can Campbell’s French onion soup 1 1⁄2 lb ground beef 1⁄2 cup dry bread crumbs 1 egg 1⁄4 tsp salt 1⁄8 tsp black pepper, ground, to taste 1 tbsp all-purpose flour 1⁄4 cup ketchup 1 tsp (up to 3) worchestershire sauce, to taste 1⁄2 tsp mustard powder 1⁄4 cup water To get Instructions Please OPEN Next Page... Instructions 1) In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. 2) Shape into 6 oval patties. 3) In a large skillet over medium-high heat, brown both sides of patties. 4) Pour off excess fat. 5) In a small bowl, blend flour and remaining soup until smooth. 6) Mix in ketchup, water, Worcestershire sauce and mustard powder. 7) Pour over meat in skillet. 8) Cover, and cook for 20 minutes, stirring occasionally. Next Recipe 👉 1 2 3

Ingredients 1 1/2 cup self-rising flour 8 tablespoon (1 stick) butter 1/2 cup water 2 cup sugar, divided 4 cup peeled, sliced peaches 1 1/2 cup milk ground cinnamon, optional To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Betty Wallbaum Congratulations ✨🎁 Instructions 1) Preheat oven to 350 degrees. 2) Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. 3) Put the butter in a 3-quart baking dish and place in oven to melt. 4) Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. 5) My post recipe notes 6) Next time I would probably use more peaches.  To me, the fruit is the star of the dessert and th...

INGREDIENTS: Egg Roll Wraps Pickle Spears Ham or Beef/Turkey Slices Cream Cheese ( I use Provolone) Advertisement --> DIRECTIONS: Heat some oil in a shallow pan, layer an egg roll wrap diagonally with a slice of ham, cream cheese/or Cheese and a pickle spear. roll as you would an egg roll (from the diagonal, tucking in the sides as you roll). Lay in pan, seam down then turning till cooked golden brown. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

2 pounds boneless chicken breasts, cubed (1") 8-10 medium potatoes, cut in 1/2" cubes 1/3 cup olive oil 1&1/2 tsp salt 1 Tbsp. black pepper 1 Tbsp. paprika 2 Tbsp. garlic powder 6 Tbsp. hot sauce Topping: 2 cups fiesta blend cheese 1 cup crumbled bacon 1 cup diced green onion Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temp...

Ingredients: 7-11 lb. brisket, untrimmed 1-2 drops liquid smoke 1 tablespoon salt 4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning Directions: Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight. > Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce. I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce! Note: Cook brisket 30-45 minutes times ...

Ingredients     1 (15.25 oz) package chocolate cake mix, prepared according to package instructions     1 (14 oz) can Eagle Brand Caramel Flavored Sweetened Condensed Milk     1 (16 oz) can store bought chocolate frosting     1 cup chopped pecans     1/2 cup mini chocolate chips     Store bought caramel syrup for drizzling on top of cake     Note: If you can’t find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk, you can substitute 1 cup of caramel flavored syrup (found in the ice cream section of your grocer). Instructions 0" class="instruction">Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and...

Ingredients Dough Ingredients: 3¼ cups flour 2 tsp instant yeast ¼ cup white sugar ½ teaspoon salt 1 egg ¼ cup water ¾ cup milk ⅓ cup butter, softened Filling Ingredients: 21 ounce can Lucky Leaf Strawberry Pie Filling 2 teaspoons cinnamon ½ teaspoon sugar Lemon Cream Cheese Frosting: 4 ounce cream cheese, softened 3 Tablespoons butter, softened 1 cup powdered sugar ¼ cup half and half 2 teaspoons lemon juice 1 Tablespoon lemon zest (one lemon) 1 teaspoon vanilla To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Katherine Young Congratulations ✨🎁 Instructions 1) To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature. 2) In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand,...

1 lb package dried northern beans ham bone, hocks, shanks or diced ham (about 1 pound) 2 tsp onion powder 6 cups water salt & pepper to taste Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread. cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry ...

Ingredients Cake Layer 3/4 cup + 2 tbsp all purpose flour 1/2 cup sugar 1 1/4 tsp baking powder 6 tbsp salted butter, room temperature 2 egg whites 1 1/2 tsp vanilla extract 1/4 cup sour cream 1/4 cup milk 3 tbsp hot water 3 tbsp orange JELLO powder* Ice Cream Layers 12 oz cream cheese, softened 3/4 cup sugar 1/4 cup milk 12 oz Cool Whip 3 oz package orange JELLO powder, less 3 tbsp* 2 tbsp hot water 2 tsp vanilla extract Additional Ingredients 8 oz Cool Whip orange candy slices orange gel icing color *You need one 3 oz package of orange JELLO powder. 3 tbsp will be used for the cake, the rest will go into the ice cream layer. Instructions NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your...