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Ingredients         3 cups corn flakes, crushed         1 cup crunchy peanut butter         1/2 cup sugar         1/2 cup white corn syrup         6 ounces chocolate chips Preparation         Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm 

1 small cabbage, chopped 6 to 8 green or red tomatoes, chopped 6 medium bell peppers, chopped 6 large onions, chopped 2 hot peppers, chopped 3 cups sugar 5 cups white vinegar 1/4 cup salt or pickling salt Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved. This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner. 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...

Ingredients     5 eggs     1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls     8 fully cooked breakfast sausage links     4 slices (sandwich-size) Cheddar cheese     Salt and pepper to taste Instructions     Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.     Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.     Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.     Bake 15 to 18 minutes or until golden brown. cooking classes, cooking classes at...

Ingredients Related Tips     1 1/2 lb Hamburger meat     1 Onion chopped     1 packages Lipton Onion Soup dry mix     1/2 cup Milk     1 tbsp Creamy Peanut Butter     2 packages Slider Buns (Of course the Hawaiian rolls work the best)     Cheese if desired     Pickle slices as needed Directions     Mix hamburger, milk, peanut butter and onion soup mix by hand in a bowl     Place hamburger mix on cookie sheet and flatten by hand or with rolling pin filling the whole cookie sheet to the edges     Bake at 350 for ten minutes, and pull out of oven     The meat cake, if you will, has now shrunk. Add chopped onions to the edges and put back in oven for ten minutes     Pull meat cake out again, this time add cheese slices, pickle and scoop onions ont...

¼ pound bacon, diced 2 medium onions, thinly sliced 4 medium potatoes, thinly sliced ½ pound cheddar cheese, thinly sliced salt and pepper butter Green Onions (optional) Line crockpot with foil, leaving enough to cover the potatoes when finished. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for 10-12 hours. *if cooked in oven •200 for an hour covered with foil 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 ch...

2 pounds ground beef 2 envelopes taco seasoning 1-1/2 cups water 1 package (8 ounces) cream cheese, cubed 24 uncooked jumbo pasta shells 1/4 cup butter, melted ADDITIONAL INGREDIENTS (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 1-1/2 cups crushed tortilla chips 1 cup (8 ounces) sour cream 3 green onions, chopped In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months. To prepare remaining shells, spoon salsa into a greased 9-in. square baking d...

Ingredients 2 sticks unsalted butter, at room temperature 1/3 cup sugar, plus more for sprinkling 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup pecans, coarsely chopped To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Jennifer Fisher Congratulations ✨🎁 Instructions 1) In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight. 2) Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cu...

Ingredients     2 Tbsp extra virgin olive oil, divided     1 lb lean ground beef     1 large yellow onion, diced (2 cups)     3 - 5 garlic cloves, to taste, minced     4 cups low-sodium chicken broth     1 (14.5 oz) can petite diced tomatoes     1 (14.5 oz) can crushed tomatoes     2 1/2 Tbsp tomato paste     1 3/4 tsp dried basil     3/4 tsp dried oregano     1/2 tsp dried rosemary, crushed     1/2 tsp fennel seeds, crushed     1/2 tsp dried thyme     1 tsp granulated sugar     1 1/2 Tbsp chopped fresh parsley, plus more for garnish     Salt and freshly ground black pepper, to taste     8 lasagna noodles, broken into bite size pieces (6.5 oz)     1 1/4 cups shredded mozzarel...

Ingredients: 1 can french onion soup (10.5 oz) 1 can beef broth (10.5 oz) 1 can or bottle of beer (12 oz) 1-3 lbs of pork tenderloin or some kind of roast french rolls or something similar swiss or provologne cheese slices Directions: Pour beef broth, french onion soup, and beer into crockpot. Put tenderloin or roast in crockpot as a whole. Cook on low for 7 hours. About 30 minutes before time is up, shred the meat with a fork. Recover and continue cooking for the remaining 30 minutes. Slice open bread and put swiss cheese slices inside. Put in oven at 200 degrees for 10-15 minutes or until toasty. Remove from oven and fill em up with meat.

Ingredients     Oil, for spraying     750g Bramley cooking apples     1 tbsp fresh lemon juice     Fnely grated zest of ½ lemon     250g self-raising flour     1 tsp baking powder     1 tsp ground cinnamon     1 tsp ground mixed spice     2 large eggs     100g demerara sugar, plus 2 tbsp     200ml semi-skimmed milk     100ml sunflower oil     ½ tsp sifted icing sugar, for dusting Method     Preheat the oven to 190°C/Fan 170°C/Gas 5. Line a 23cm springclip cake tin with baking parchment. Mist the base and sides with oil.     Peel the apples and cut them into quarters. Remove the cores and cut the apples into thin slices – you’ll need about 500g prepared weight. Put the apple slices in a bowl and toss with...

Ingredients     3 cups macaroni, uncooked     2 eggs     ½ cup heavy cream     1½ cups milk     salt & pepper     paprika (optional)     1 cup smoked cheddar cheese, shredded (a must)     6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy)     1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)     1 cup colby & monteray jack, shredded (cheese blend) Instructions     Preheat oven to 350     Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.     Drain pasta and set aside.     In a large bowl, ad...

You’ll Need: 2 sticks of margarine. 4 tbsps of sugar. 2 cups of chopped pecans. 2 cups of flour. 2 tsps of vanilla. How to: In a bowl, mix all of the ingredients using your hand and roll into balls. In a preheated oven to 350°, bake for 25 to 30 minutes. Once lightly browned, roll in the powdered sugar while still hot, and again when cooled. Easy, peasy and sweet! I personally don’t use a lot of powdered sugar. I just sprinkle some over the top. But the original recipe is to roll the biscuits in the powdered sugar! Try it yourselves and let me know what you think.

14 graham crackers 1 pkg. Instant Vanilla pudding 2 cups cold milk 1 cup cool whip 1 can cherry pie filling Mix pudding with milk and cool whip. In 9×9 pan layer bottom with crackers, next ½ of the vanilla pudding mixture, next crackers, next last ½ of pudding mixture and top with cherry pie filling. Chill over night….serve.

Ingredients: 1     Deep Dish 9" Pie Shell, baked ¾ cup     Sugar, divided ¼ cup     Cornstarch ¼ tsp     Salt 1     Egg 2     Egg Yolks 2½ cup     Milk 1 Tbsp     Butter 1 tsp     Vanilla 3-4     Bananas ½ cup     Coconut, toasted 1 cup     Whipping Cream ¼ cup     Powdered Sugar Directions: Bake pie shell, according to directions on package or make your own from scratch. Allow to cool; set aside. In a medium bowl, whisk together 1/2 c sugar, cornstarch and salt. Add egg and yolks and whisk or mix with hand mixer until smooth. In a medium saucepan, add milk and remaining 1/4 cup sugar and heat just until it starts to boil, stirring occasionally. Remove from heat and drizzle into egg mixture slowly while whisking briskly. When you have added ...

Ingredients : 1 recipe pastry for a 9 inch double crust foot 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples – peeled, cored and sliced Directions: Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover crust with a lattice work. Gently pour the sugar and butter liquid over the crust. Pour slowly so it does not run That off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until, apples are soft.

Ingredients 1 (32 ounce) bags tater tots 0.5 (3 ounce) jars bacon bits 5 boneless skinless chicken breasts 1 1/2 cups grated colby cheese 1 1/2 cups grated monterey jack pepper cheese 3/4 cup milk salt and pepper Directions Grease the bottom of the crock pot. Layer 1/2 the tater tots on the bottom of the pot. Sprinkle with 1/4 of the jar of bacon bits. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. Top cheese with the chicken breasts. Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese. Sprinkle with another 1/4 of the jar of bacon bits. Add remainder of the tater tots. Top with final 1/3 of the cheese.

Ingredients     2 sticks butter, softened     2 cups sugar     3 eggs, room temperature     2 tblsp. buttermilk     5 cups all-purpose flour     1 tsp. baking soda     1 tsp. vanilla     Additional sugar for sprinkling Instructions     Cream the butter.     Gradually add the sugar, beating well.     Next, add the eggs one at a time, beating well after each addition.     Now add the buttermilk and beat well again.     Combine the flour and soda.     Turn the mixer down to slow (or stir) speed and gradually add the flour mixture into the creamed mixture.     Stir in the vanilla.     Shape the dough into a round, cover with plastic wrap and chill several hours or overnight.     Prehe...

1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups) 1 1/2cups shredded cheddar cheese 1/2 cup milk 2 tbsp butter 1 tbsp oregano (you can omit or use less) 3/4 tsp garlic salt 1. Preheat oven to 400F. Spray cooking sheet with non-stick spray. 2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough. 3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min. 4. In a bowl, melt butter and mix with oregano and garlic salt. 5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F. 6. Transfer into a plate and serves immediately

(found at Tasty Kitchen) I used lowfat cream cheese and whipped topping and my pie was delish. 1 chocolate graham cracker or cookie pie crust  (homemade or store-bought) 8 oz. cream cheese 1 c. peanut butter 1/2 c. granulated sugar 1 tsp. pure vanilla extract 8 oz. frozen whipped topping, thawed whipped cream, chocolate syrup, and grated chocolate; optional garnishes With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate for at least 4 hours.  Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate.  Keep refrigerated.

3 pounds 85% Lean/15% Fat Ground Beef 1 pound Country style Pork Sausage 2 eggs ... 3/4 cup diced onion 1/3 cup ketchup 1 1/2 tsp. Morton’s Nature Seasoning 1/2 tsp. garlic powder 1 Tbls Worcestershire sauce 1/2 tsp pepper 1/2 tsp salt 1/2 cup bread crumbs 1 cup Cheddar Cheese diced into small pieces 1 pound bacon Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve. This also makes an excellent meatloaf sandwich the next day!

Ingredients: 3 cups of plain unsweetened almond milk 1 tablespoon sea salt 2 teaspoons pepper 1 teaspoon onion powder 2 tablespoons tapioca flour 1 tablespoon arrowroot powder 6 to 10 slices turkey bacon Instructions: Heat 2 1/2 cups of almond milk in medium saucepan on medium heat. Whisk occasionally and bring to boil. Add the seasonings (salt, pepper, onion powder) and whisk in well. Take the remaining almond milk (1/2 cup) and whisk in both the tapioca flour and arrowroot powder. Add them to the saucepan and continue the whisk mixture. Chop up the turkey bacon and add it to the separate frying pan with oil. Cook to your own preference. Once they’re finished, add to gravy and continue to whisk. It should be well thickened at this point.

Ingredients 16 oz     elbow macaroni (about 2 cups) 3 Tbsp     butter or margarine 1 1/2 c     milk, divided ( i used 2% ) 2 large     eggs, lightly beaten 1 lb     velveeta cheese cubed (1/2 inch size) 8 oz     shredded kraft mild cheddar cheese (about 2 cups), divided 8 oz     shredded kraft monterrey jack cheese 1 tsp     salt 1 tsp     freshly ground black pepper Step-By-Step 1Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy,about 8-10 minutes. Drain well and pour into a large mixing bowl. 2Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk,eggs,1 cup shredded cheeses,salt and pepper. 3Mix well and transfer to a 2 quart baking dish. Pour the...

Ingredients: 1-1/2 cups unsalted butter, softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup whole milk 1 8 oz. bag of toffee bits 1 cup pecans, chopped Caramel Sauce DELICIOUS Instructions Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside. Beat the butter until creamy then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean,...