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Ingredients 1 (8 ounce) package cream cheese 1 (14 ounce) can sweetened condensed milk 1 (5 ounce) package instant vanilla pudding mix 3 cups cold milk 1 teaspoon vanilla extract 1 (8 ounce) container frozen whipped topping, thawed 4 bananas, sliced 1/2 (12 ounce) package vanilla wafers Directions In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9×13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. 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 cla...

Ingredients Batter: 2 eggs 1 C milk 1/2 C oil 1 tsp. Nielsen-Massey Vanilla Extract 1/2 C sour cream 3 C flour 1 C sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced. 3 Tbsp. butter, melted 11/4 C brown sugar 1Tbsp. cinnamon 2 tsp. nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp. vanilla or Vanilla Bean Paste 3/4 C powdered sugar 2-3 tsp. heavy cream To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Shirley Bourque Congratulations ✨🎁 Instructions 1) Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the b...

Ingredients 1 can 98% Fat-Free Cream Of Mushroom Soup 1 can 98% Fat-Free Cream Of Chicken Soup 8 oz reduced-fat sour cream 12 oz uncooked egg noodles 1 pound lean ground beef 1/3 cup Parmeasn cheese, grated To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Marilyn Hughes Congratulations ✨🎁 Instructions 1) Brown ground beef and drain. Boil noodles until tender and drain. Combine soups, sour cream. Add beef and noodles, mix well. Cover with foil and bake in a 10 X 13 2) dish at 350 degrees for 30-40 minutes or until bubbly. Next Recipe 👉 1 2 3

Ingredients 2 cups all-purpose flour 2 teaspoons baking soda 1⁄2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 2 cups sugar 3⁄4 cup vegetable oil 3⁄4 cup buttermilk 2 teaspoons vanilla extract 2 cups grated carrots 1 (8 ounce) can crushed pineapple, drained 1 (3 1/2 ounce) can flaked coconut 1 cup chopped pecans buttermilk glaze 1 cup sugar 1 1⁄2 teaspoons baking soda 1⁄2 cup buttermilk 1⁄2 cup butter or 1⁄2 cup margarine 1 tablespoon light corn syrup 1 teaspoon vanilla extract deluxe cream cheese frosting 1 (8 ounce) package cream cheese (room temp) 1 (3 ounce) package cream cheese (room temp) 3⁄4 cup butter (room temp) 1 (16 ounce) package powdered sugar, sifted 1 1⁄2 teaspoons vanilla extract To get Instructions Please OPEN Next Page... Instructions 1) Grease three 8 or 9-inch round cake pans and line with parchment paper. 2) Stir together first 4 ingredients in a medium sized bowl. 3) In your mixing bowl, beat eggs and next...

Ingredients: 1 pound extra lean ground beef ½ pound bulk sweet Italian sausage 1 cup Italian-seasoned breadcrumbs 1 cup shredded carrots 1 cup tomato pasta sauce ½ cup water 2 Eggs ½ cup finely chopped onion 1 teaspoon finely chopped fresh garlic 1 teaspoon dried oregano leaves ½ teaspoon salt ½ teaspoon pepper 6 (¾-ounce) slices deli cheddar cheese Potato Topping: 1 ¼ cups water 6 (¾-ounce) slices deli cheddar cheese, cut into quarters 2 cups mashed potatoes whipped with butter and milk ½ teaspoon salt and pepper to taste Directions: 1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside. 2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese. 3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 ½-inch...

Ingredients     2 slices of rye bread     2-3 oz of steak, sliced & cooked to your liking     3 oz of mozzarella cheese     1/4 onion, sliced     1/4 bell pepper (any colour), sliced     1/4 cup of mushrooms     1.5 tbsp of butter     1 tsp of dry mustard     2 tsp of Montreal Steak Spice     Ground black pepper and Sea salt to taste     Tin foil Pre-heat the grill –  medium heat. Heat 1 tbsp of butter in a skillet. Blend in the dry mustard, then sautee the onions, peppers, and mushrooms in the skillet until tender. Remove and set aside. In the same skillet,  throw down the slices of steak and sprinkle with the Montreal Steak Spice, evenly on each side. Toss the steak for approx. one minute (or until cooked to your liking). Remove from heat. Use the remaining ...

Ingredients     1 cup tomato sauce     1 1⁄2 tablespoons kraft barbecue sauce     1 tablespoon sugar     1 1⁄2 lbs lean ground sirloin     6 tablespoons all-purpose flour     3⁄4 teaspoon salt     1⁄2 teaspoon onion powder     1⁄4 teaspoon ground black pepper     1 dash garlic powder Directions     Preheat oven to 400°F.     Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.     Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.     In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.     Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.     Combine the ...

Ingredients     FOR THE PEACHES:     8-10 peaches, peeled and cut into small pieces     1/4 cup white sugar     1/4 cup light brown sugar     juice from one small lemon     pinch cinnamon sugar     2 tsp cornstarch     FOR THE CRUST:     1 cup plain flour     1/4 cup white sugar     1/4 cup brown sugar     1 tsp baking powder     1/2 tsp salt     3 TB sugar     1 tsp cinnamon     6 TB butter Instructions     FOR THE PEACHES:     Place peaches with all other ingredients into a bowl.     Stir well, making sure all the sugars are incorporated.     Put mixture into a quart ziploc bag and seal.     Place in fridge until rea...

Ingredients     1 lb thin sliced sirloin steak     8 slices provolone cheese     4 large green bell peppers     1 pound white mushrooms     3 tablespoons butter     3 tablespoons olive oil     salt and pepper to taste Directions slice each pepper in half lengthwise removing ribs and seeds. sliced onions and mushrooms. saute over medium heat with butter or olive oil and a little salt. about 25 to 30 minutes. salt and peppers a steak and saute in a little olive oil until just not pink about 5 minutes. preheat oven to 400 degrees Add steak to the onion and mushroom mixture and stir to combine Line the inside of each pepper with a slice of provolone Fill each pepper with meat mixture until just overflowing Top each pepper with another slice of provolone. Bake 15-20 minutes until cheese on top is golden brown. cookin...

Ingredients     1½     c flour     4     TBlsp cornstarch     ½     tsp baking soda     ½     tsp salt     1½     C hot water Directions How to make it : In a mixing bowl sift together the dry ingredients. Add the water and mix well. Completely coat the chicken or fish fillets with the batter and fry until 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, cooki...

1 package yellow cake mix (regular size) 1 can (11 ounces) mandarin oranges, drained 1 can (20 ounces) unsweetened crushed pineapple, drained 1 package (3.4 ounces) instant vanilla pudding mix 1 package (12 ounces) frozen whipped topping, thawed How to make it : Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.

Ingredients     2 cups sugar     1/2 cup milk     1 stick (8 tablespoons) unsalted butter     1/4 cup unsweetened cocoa powder     3 cups old-fashioned rolled oats     1 cup smooth peanut butter     1 tablespoon pure vanilla extract     Large pinch kosher salt Directions Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days. cooking classes, cooking classes atlanta, culinari institute ...

Ingredients     ½ lb (225g) skinless chicken breast, cut into pieces     2 tablespoons cornstarch     2 tablespoons lemon juice     2 tablespoons low sodium soy sauce     ½ teaspoon ground ginger     1 cup chicken broth     3 tablespoons vegetable oil, divided     1 shallot, chopped     1 bell pepper, cut into strips     4 cups shredded cabbage     1 medium carrot, cut into strips     1½ cups frozen peas, thawed     1 scallion, sliced     sesame seeds, for sprinkling Instructions     In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15 minutes.     Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reservi...

 3 cups sugar 1 pound butter, softened 6 eggs 4 cups flour 3/4 cup milk 1 teaspoon almond extract 1 teaspoon vanilla extract How to make it : Combine sugar and butter. Cream until fluffy. Add eggs one at a time, beating well after each. Add flour to creamed mixture alternatively with milk beating well. Stir in flavorings. Pour into a well greased and floured tube pan. Bake at 300 degrees for 1 hour & 40 minutes. 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 amer...

Ingredients     1 pkg. (2-layer size) devil's food cake mix     1 pkg. (4 oz.) semi-sweet baking chocolate     1/4 cup butter     1 pkg. (8 oz.) brick cream cheese, softened     1/2 cup sugar     2 cups thawed COOL WHIP Whipped Topping     12 OREO Cookies, coarsely crushed Instructions     Heat  oven to 350ºF.     Prepare  cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.     Microwave  chocolate and butter in medium microwaveable bowl on HIGH 45 sec. to 1 min.. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed co...

You’ll Need: 1 can of crescent rolls. 1 lb of ground beef. 1 small chopped onion. 4 tbsps of ketchup. 1 tsp of worchester sauce. Sliced cheese. How to: Preheat the oven to 350° and spray a cookie sheet with cooking spray. In a skillet, brown the beef and drain off the fat, mix in the onions and cook until tender. Mix in the ketchup and worchester sauce until well combined. Now, Separate the crescent rolls and arrange them in a star shape with tips pointing out, using last piece for the center. Place the meat mixture in the center out going about ½ to the points. Top each triangle with ½ piece of sliced cheese then roll tip of roll towards the center. Bake for 15 to 20 minutes and voila! Easy, peasy and cheesy! You can use chicken instead of ground beef if you want, just shred it into small pieces. Give this recipe a shot, you won’t regret it. cooking classes, cooking classes atlanta, culinari institute of america...

Ingredients     1¼ cups sifted all-purpose flour     1 teaspoon baking powder     1 teaspoon baking soda     ⅛ teaspoon salt     1 large egg, beaten     1¼ cups buttermilk     2 Tablespoons butter, melted     3 Tablespoons sugar Instructions     In a large bowl, sift together flour, baking powder, baking soda and salt.     In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.     Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop ¼ cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other sid...

Ingredients     2     pounds ground beef, browned     1     jar 48 oz of your favorite spaghetti sauce     16 oz bag medium egg noodles     ½     cup butter     ½     teaspoon onion powder     ½     teaspoon garlic powder     ½     cup grated parmesan cheese     12     oz shredded mozzarella cheese Directions Preheat oven to 350º Brown meat and drain fat. Then put the meat back in the skillet. Add spaghetti sauce to meat; simmer for 20 minutes. Cook noodles as directed on the package (cook to al dente); then drain and toss the noodles with butter, seasonings and parmesan cheese. Spray two 9×13 pans with non-stick spray. In each pan layer one quarter of the sauce, half of the noodles, then spli...

 Crust 1 ¼ cups graham wafer crumbs (it's also good with vanilla wafer crumbs) ¼ cup sugar ¼ cup butter , softened Filling 40 ounces cream cheese (5 pkg), room temperature 2 tablespoons fresh lemon juice 2 teaspoons vanilla 1 ¾ cups sugar 3 tablespoons flour ¼ teaspoon salt 5 eggs, room temperature 2 egg yolks ¼ cup whipping cream Directions: Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use. Preheat oven to 500ºF. Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust. Bake 12 minutes. Reduce oven temperature to 200ºF. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes...

Ingredients     1⁄4 cup flour     1⁄2 teaspoon salt     1⁄8 teaspoon pepper     1 lb beef liver     1⁄4-1⁄2 cup butter     oil, to taste     2 cups thinly sliced onions     1 -2 tablespoon fresh sage, minced     1⁄2 cup beef stock     1⁄4 cup dry white wine     1 tablespoon minced Italian parsley Directions     Combine flour, salt and pepper in bag.     Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.     Set aside.     Heat skillet with 2-3 tablespoons of butter and a dash of oil.     Saute the onions on medium heat until tender and glossy.     Transfer to side dish and sprinkle with sage, salt and pepper.     Return skillet to high heat...

Ingredients 8-count biscuits 1 cup cooked chicken breast, diced (any leftover chicken works) 1 (10 1/2 ounce) can reduced-fat cream of chicken soup 2/3 cup shredded low-fat cheddar cheese 1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli) 1 teaspoon dried parsley flakes 1 teaspoon of minced onion 1/4 teaspoon black pepper 1/2 teaspoon salt Directions *Preheat oven to 400 degrees. Cook the chicken however you like, then cut into small pieces Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve ...

1 cup all purpose flour 1 cup old fashioned oats 1⁄2 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup sugar 1⁄2 cup brown sugar, firmly packed 1⁄2 cup butter, softened 1⁄2 cup peanut butter 1 egg 1 1⁄2 teaspoons vanilla 6 oz semisweet baking chocolate, coarsely chopped Preheat oven to 375. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat sugars, butter and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2″ apart, onto ungreased baking sheets. Bake 12-13 minutes or until lightly browned. Cool 1 minute; remove from baking sheets to wire racks. cool completely.