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Ingredients 2 packages pre-made shortcakes, usually come 6 to a package...may be called dessert cakes or dessert shells in your grocery store (or 1 Angel food cake) 2 (8 oz.) packages cream cheese, softened (can use fat free) 1 (16 oz.) container sour cream (can use low fat) 2 sm. boxes vanilla instant pudding (can use fat free/sugar free) 1 large can cherry pie filling (30 oz.) Directions: Make pudding as directed on box, chill. In separate large bowl, blend cream cheese and sour cream until smooth. Fold in pudding, blend on low until smooth. Cut bread into 1/2 inch pieces and cover bottom of 9x13” pan. Pour cream mix over bread, smooth out evenly. Top with spoonfuls of cherry pie filling. Use a knife to swirl it through the cream filling. Refrigerate for one hour. Scoop into bowls and devour with a spoon. Enjoy!!

HOW DO YOU MAKE CHICKEN ALFREDO BAKE? This recipe starts with a homemade cream sauce, which can be made in minutes with a little butter, flour, milk, parmesan and mozzarella cheeses, and heavy cream. I typically make my sauce while I’m waiting for the pasta to cook. After the pasta and sauce are ready, they’re tossed together with cooked cubed chicken, then everything goes into a baking dish. The finishing touch is a generous amount of shredded cheese. Bake your pasta dish until the cheese is melted and browned, then add a sprinkling of parsley and enjoy! Ingredients for 6 servings 1 tablespoon  olive oil 3 chicken breasts, cubed salt, to taste pepper, to taste 4 cloves garlic, minced 2 ½ cups  chicken broth (590 mL) 2 ½ cups  heavy cream (590 mL) 1 lb  penne pasta, uncooked (450 g) 2 cups  parmesan cheese (220 g) 2 cups  mozzarella cheese (230 g) 1 handful fresh parsley, chopped Preparation In a pot, heat oil and add chicken. Season chicken with salt and p...

INGREDIENTS 1 Tbsp olive oil 2 LB chicken thighs, skinless. 1 tsp ground ginger 1/2 tsp garlic powder 1/4 tsp black pepper (I used 4 turns on the pepper mill) 1/3 Cup soy sauce 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon. 1/2 Cup water 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar) 1/2 Cup brown sugar, tightly packed 1 Tbsp cornstarch dissolved in 3 Tbsp cold water Direction Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside. In a large saute pan or skillet heat the oil on medium high heat. Add the chicken and cook until the juices have c...

INGREDIENTS TEX MEX EGG ROLLS 1 tablespoon canola oil 2 cups chicken breasts cooked and diced 1/2 yellow onion diced 1 clove garlic minced 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon kosher salt 1 cup black beans 1 cup corn 1 green bell pepper diced 1 roma tomato diced finely and dried on paper towel 1/2 cup cheddar cheese shredded 2 tablespoons chopped cilantro 1 package egg roll wrappers 24 count canola oil for frying AVOCADO DIPPING SAUCE 8 ounces cream cheese 1/4 cup sour cream 1 bunch cilantro 1/2 avocado INSTRUCTIONS Note: click on times in the instructions to start a kitchen timer while cooking. Add the canola oil to a cast iron skilleton high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt. Stir and cook for 1 minute before turning off the heat. Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together. Add 3 tablespoons of the mixture to the middle of an egg roll wrapper. Starting from the bottom left p...

Ingredients: 1 box (18.5 oz.) German Chocolate Cake Mix (I use Duncan Hines) 1 cup chopped pecans 1/3 cup evaporated milk 1/2 cup evaporated milk (additional) 1/2 cup butter, melted 60 whole caramels, unwrapped (I use Kraft) 1/3 cup semi-sweet chocolate chips 1/4 cup powdered sugar Directions: Preheat oven to 350 degrees. Spray a 9x9-inch square baking pan with cooking spray and line with parchment paper so the paper hangs over two sides. Spray the parchment paper with cooking spray. In a large bowl or using a mixer, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick. Press half the mixture into the prepared baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Be careful as you pour as the midd...

Honey Garlic Chicken is an epic 12 minute dinner with a 5 INGREDIENT SAUCE made using pantry staples. A juicy seared chicken breast with the most incredible Honey Garlic Sauce, this is a brilliant back pocket quick dinner for busy nights to add to your Chicken Breast recipes collection! Ingredients 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup / 60g flour (Note 1) 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil) 2 garlic cloves , minced 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose, Note 2) 1/3 cup / 90g honey (or maple syrup) Instructions Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Place flour in a shallow dish. Coat chicken in flour and shake off excess. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn ...

I start with orange marmalade, soy sauce, red pepper flakes, fresh garlic and fresh ginger. If you have never used fresh ginger in a recipe (it’s the beige root that is pictured below) don’t worry, it’s so easy. You can see a good instructional post about how to peel and mince ginger, here. Ginger root is very cheap, but you don’t need to waste the excess, I often put the ginger root in a ziplock bag and freeze it for later. INGREDIENTS 2 lbs. chicken drumsticks 1 cup orange marmalade 2 tsp. soy sauce ⅛ tsp. red pepper flakes ¼ tsp. pepper 1 tsp. minced ginger root 1 garlic clove minced (about 1 tsp.) ½ cup diced white onion Slow Cooker Size: 4-quart or larger INSTRUCTIONS (note, if making into a freezer meal please follow instructions down further) In a small bowl add the marmalade, soy sauce, red pepper flake, ginger root and garlic. Stir until smooth. Add the chicken and onion to the slow cooker. Pour over the sauce. Cover and cook on high for 3.5 hours. Freezer Meal Instructions: M...

I love it when I find a complete meal for the slow cooker — no worrying about making side dishes for this meal since everything is prepared at once. For this meal, I use bone-in chicken thighs. I think if boneless skinless chicken is used in the recipe, the recipe will be dry. The juices from the bone-in, skin-on chicken thighs help make a flavorful sauce along with the tomato sauce and seasonings. If you chose to use chicken breasts, add a cup of chicken broth. Ingredients 2.5 lbs bone-in chicken thighs 2 Tbsp. cooking oil 1.5 lbs. Yukon gold potatoes diced 1 lb. green beans ends snipped 2 garlic cloves minced 8 oz. can tomato sauce (not paste) 1½ tsp. salt ¼ tsp. pepper ½ tsp. dried thyme ½ tsp. dried rosemary Instructions Set a pan on the stove top and set to medium-high heat. Add the cooking oil and swirl coat the bottom of the pan. When the oil is hot, brown the chicken on both sides, you don't need to cook the meat through. Add the diced potatoes and green beans to the bottom...

These Chewy Ginger Molasses Cookies are anything but difficult to make, super-delicate and chewy, and powerfully delightful. Don't hesitate to split this formula in the event that you might want a littler bunch! It appears a strong move to proclaim an unequaled most loved treat. Yet, subsequent to having been on Team Molasses for going on more than three decades now, and right now prepared my third bunch of molasses mixture in a month, I've gotta state that I don't predict any loyalty movements happening soon. So, enable me to acquaint you with my untouched most loved treats… … the most tasty, delicate, chewy, gingery, groundbreaking molasses treats. ♡♡♡ INGREDIENTS: 1 ½ cups unsalted butter, softened to room temperature (not melted*) 1 cup granulated (white) sugar 1 cup packed brown sugar ½ cup unsulphured molasses 2 eggs 4 ½ cups (540 grams) all-purpose flour (I recommend weighing your flour for accuracy) 4 teaspoons baking soda 1 tablespoon ground ginger 2 teaspoons grou...

I'm certainly including these scrumptious Pineapple Upside Down Cupcakes to my rundown of most loved cupcakes! They're similarly as delectable as a standard size pineapple topsy turvy cake however they're cuter, funner and less untidy in these littler individual servings. I cherish these so much since they are only one of those great antiquated plans like your mother or grandmother used to make, yet rather they're made into cupcakes! I could eat three of them in one sitting no issue, which is for what reason I'm making them again tomorrow for the second time this week! I'm having family over for a ham and potato supper (my mother makes the best ham sauce) and I thought these eventual the ideal completion for that dinner. Pineapple and ham it just goes together, isn't that so? Ingredients 1 (20 oz) can pineapple chunks in pineapple juice 1 (8 oz) can pineapple chunks in pineapple juice 1/3 cup (2.7 oz) packed light brown sugar 1/3 cup (2.6 oz) unsalted butter...

Make the most of your sweet summer berries in these Raspberry Chocolate Cupcakes bested with two layers of rich ganache and smooth raspberry cream cheddar icing. The mix of chocolate and raspberries is amazing! In truffles, cake, frozen yogurt… It makes me powerless at the knees! I made these cupcakes a couple of times attempting to locate the ideal chocolate cupcake and icing combo. I needed a cupcake that was rich, clammy, held together well, and had a decent adjusted top (for looks)… and this is it! The raspberry cream cheddar icing is heavenly and like this blackberry one. It's shading is all normal from the pureed raspberries making it the most wonderful pale pink. Doesn't the shading pink simply make you grin? Um and lets examine that smooth, shinny ganache that is making you slobber. "Ganache" is such an extravagant word and can appear to be threatening to make yet it's really the most effortless piece of this formula! To make ganache you simply toss your p...

Ingredients Cookie Base 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on cookie mix pouch for drop cookies 1/3 cup butter, melted Filling 2 boxes (3 oz each) Jell-O® orange-flavored gelatin 1/3 cup boiling water 2 boxes (3.4 oz each) Jell-O® vanilla-flavor instant pudding & pie filling mix 2 1/2 cups cold milk 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 1 container (12 oz) Cool Whip frozen whipped topping, thawed Decoration 1/2 cup canned mandarin orange segments, drained Steps Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside. In small bowl, place gelatin, and add boiling water; be...

Ingredients 18 crushed Graham Crackers about 2 1/2 cups 1/2 cup melted Butter 1/2 cup softened Butter 2 cup Powdered Sugar 2 Eggs 1 tsp Vanilla 14 oz Crushed Pineapple 2 cup Whipped Cream Instructions Preheat oven to 325. Crush graham cracker and add melted butter. Press mixture into an 8x8" baking pan. Bake 10 minutes. Allow to cool. Cream together softened butter, eggs, vanilla and powdered sugar. Spread mixture over the cooled crust. Bake 15 minutes. Allow to cool completely. Whip cream until stiff peaks form. Drain juice from pineapples and fold pineapples into whipped cram. Spread mixture over pan. Garnish graham cracker crumbs. Refrigerate and serve cold. for more detail  cincyshopper

Ingredients 2¼ cups (270 g) unbleached all-purpose flour 2 teaspoons (8 g) baking powder 1 (8 oz or 226 g) package cream cheese, softened ½ cup (1 stick or 113 g) unsalted butter, softened 1½ cups (300 g) granulated sugar 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons 1½ tablespoons (22.5 ml) freshly squeezed lemon juice 1 teaspoon (5 ml) pure vanilla extract ⅛ teaspoon (a few drops) lemon oil ⅛ teaspoon natural yellow gel based food coloring 1 teaspoon (4.8 g) fine-grain sea salt, or ¾ teaspoon (4.5 g) regular table salt 1 large egg plus 1 large egg yolk (mine weighed 71 g w/o shells) 1 cup (120 g) confectioners’ sugar, sifted, for rolling & dusting cookies Directions In a medium bowl, whisk together flour and baking powder until well blended. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanil...

Ingredients 3 egg whites from large eggs 280 g ground almonds/almond meal ** 280 g caster sugar (superfine sugar) 1/4 tsp vanilla extract 30 ml Amaretto liqueur For rolling: 2 heaped tbsp caster sugar (superfine sugar) 2 heaped tbsp icing/powdered sugar Instructions Preheat the oven to 170C/325F. Line two baking trays with a silicone mat or baking parchment. Using a hand whisk or mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, caster sugar and vanilla extract. Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be very sticky though). Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut - note, it will be sticky). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray. Repeat with the remaining dough ...

The cotton treat I purchased came in 4 unique hues – pink, blue, purple, and yellow – so I chose to marble the cake with these hues. This would simple enough to do — I would part the player into four dishes, shading 3 of them and leave one plain. Then again, actually similarly as I was going to part the hitter up I understood I had neglected to utilize the cotton treat extricate! Truly!! There was NO way I could forget that given the issue I experienced to get it, and I was not going to revamp the player (sluggishness). So I included it directly toward the end, rather than with the eggs, and gave the player another great blending. That botch, combined with shading the player, implied that the cake hitter was insane overmixed. I realized it would be, however I went with it in any case. This cotton sweet cake has entirely marbled layers of light and feathery cake combined with a cotton treat buttercream. All completed off with a watercolor icing and a haze of cotton sweets! INGREDIENTS C...

Not sure if you guys have started Christmas shopping or not, but if you live anywhere near a Target, Walmart, or shopping mall, you’re probably well aware that parking and traffic are atrocious. Perhaps it’s because I’ve been possessed by some kind of sadistic shopping demon, but I’ve been to the mall three times in three days. Seriously, I don’t even know why I ended up there three days in a row, but each time, I cursed myself over my decision as I drove through the parking lot desperately seeking an empty space to no avail. First, you get those people who exit the store and head down your aisle, only to weave through your aisle to get to another one where they’re parked. Um, HELLO, rude much? So I race to get to the next aisle over but am beat by another car and I just kinda lose it. Ingredients 2 cups (4 sticks) unsalted butter, softened 1 cup white sugar 1 & ½ cups powdered sugar 1 Tbsp vanilla extract 4 cups all-purpose flour 1 (11.5 oz) jar salted caramel sauce (I like Smucke...

Every mom deserves a special handmade gift — and you can make one, even if you’re short on time! With only a few tools and ingredients, you can make these simple and sweet cupcakes for Mother’s Day. Ingredients: Fondant in black, white, different shades of pink and light green White soft gel paste, vodka and brush Water or edible glue and brush PART 1: MAKING THE STRIPED BACKGROUNDS Step 1: Roll out white fondant with the rolling pin and ¼” guide rings. Then use a multi-ribbon cutter to cut several strips at once from the white fondant. This tool can be extremely useful, as it saves time while ensuring the strips are consistent in size. You’ll need 4-5 strips of each color for each topper. Repeat this step for the black fondant. Place them in an air-tight container to keep them soft and malleable. Step 2: Once you have all your strips cut out, roll out a thin piece of white fondant with the rolling pin and 1/16″ guide rings. Step 3: Make a light indentation in the white fondant with th...

STRAWBERRY SHORTCAKE CUPCAKES Strawberry Shortcake Cupcakes start with a vanilla cupcake and are filled with fresh strawberries and topped with whipped cream. These are a fun cupcake version of the traditional strawberry shortcake recipe and everyone loves them! INGREDIENTS 1 (15 ounce) yellow or white cake mix, prepared as directed for cupcakes 1 pound strawberries 1 tablespoon granulated sugar 2 cups heavy whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract INSTRUCTIONS Make and bake cupcakes according to box directions. Let cool. Alternately, buy 24 plain cupcakes from the grocery store. Remove tops and hull strawberries. Dice strawberries finely. Toss with about 1 tablespoon sugar (optional). Place heavy whipping cream, powdered sugar, and vanilla in a large mixing bowl or bowl of a stand mixer. Beat at high speed until stiff peaks form. Hollow out a portion of the center of each cupcake. Fill with berries. Top with whipped cream. Frost these right before serving for b...

Attempt a healthy and lovely breakfast granola natural product tart with yogurt formula. Redo your preferred fillings and garnishes in the crunchy granola outside layer! The granola outside is a straightforward mix of moved oats, sesame seeds, cleaved pecans, nectar, cinnamon, vanilla, and dissolved coconut oil. It's much the same as making a group of granola however heated in 3 1/2 inch smaller than usual tart dish rather than level on the plate. I kept the filling extremely basic with nonfat vanilla Greek yogurt. I like the sort with stevia, so there is no additional refined sugar. Other incredible choices are almond, soy or coconut yogurt, or in the event that you demand a great custard or lemon curd would be so yummy on the off chance that you are making these for to a greater degree a treat. Ingredients 1 1/2 cups old fashioned oats, , Quaker 1 cup walnuts, finely chopped 1 tablespoon sesame seeds 5 tablespoons coconut oil, melted 1/4 cup honey 1 teaspoon vanilla extract 1/2 t...

This Vanilla Peach Layer Cake is the ideal exquisite treat for summer. A delicate, damp vanilla cake is layered with a sweet peaches and cream icing, with lumps of new peaches. I have been needing to make this cake since the fall. Be that as it may, since peaches aren't actually in season in the fall, it needed to hold up until summer. I realized it would not have been brisk and basic like the greater part of my plans so I continued putting it off. At last I grabbed a lot of peaches at the Farmer's Market so I couldn't put it off any more. The vanilla cake is a similar formula used to make the new strawberry cake, yet the icing is unique. I chose to utilize solidified peaches since I was interested about the flavor, and fundamentally that implies you can make this cake throughout the entire year! I used lumps of crisp peaches in the icing too, for a touch of surface, and to enhance the highest point of the cake. The solidified peaches were secured with dark colored sugar an...

These bars that are full of lemon flavor, poppy seeds and topped with a tart {yet sweet} glaze. But the very best part about them is the texture. Think, brownie meets a lemon bar! Glazed Lemon Poppy Seed Bars will be your new go-to lemon dessert. Making the Lemon Poppy Seed Bar Batter Zesting the lemon is the first thing that needs to happen. I went ahead and zested the entire lemon at once using my microplane. Doing it onto a piece of wax or parchment paper works really well. One lemon normally generates about a tablespoon of zest.   For the batter, combine butter, sugar, salt, eggs, lemon juice and lemon zest in a medium bowl. Mix until all of the ingredients are incorporated well. Making Lemon Glaze While they are cooling, combine the glaze ingredients and whisk until incorporated. Ingredients 1/2 cup butter {softened} 3/4 cup sugar 2 eggs 1 tbsp lemon juice 1/4 tsp salt zest from 1/2 lemon 3/4 cup all-purpose flour 1/2 tbsp poppy seeds Glaze 1/2 cup powdered sugar 1 tbsp lemon...

These cream cheese carrot cake bars have a rich cream cheese swirl, making this carrot cake dessert recipe an indulgent treat for Easter or spring parties! There are a few special people in our family who LOVE carrot cake. It’s one of the desserts we don’t think to make often, but when we do, we remember how much we love it! Ingredients For the carrot cake bars: 1/2 cup unsalted butter (melted) 1 cup light brown sugar 1 large egg 1 tbsp vanilla extract 1 cup all purpose flour 1 teaspoon cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup shredded carrots For the cream cheese swirl: 4 ounces cream cheese – room temperature 1/4 cup sugar 1 large egg yolk 3/4 teaspoon vanilla extract Instructions Preheat oven to 350 degrees. Prepare an 8x8 baking pan with non stick spray and set aside. Line the pan with parchment paper for easy removal. This is optional but makes the bars easier to cut. Prepare the carrot cake batter: Melt the butter in a microwave safe dish. In a medium sized bo...

This is an easy white cake with a great vanilla flavor. It comes out great every time and is super quick to mix up. This recipe will make enough to fill two, eight inch round cake pans that are two inches deep INGREDIENTS 1 box white cake mix Make sure it's a mix of at least 15 oz. Pillsbury works best 1 cup all purpose flour 1 cup sugar 3/4 tsp salt 1 cup water 2 tbsp oil 2 tsp vanilla paste 1/2 tsp almond emulsion 1 cup sour cream 3 large eggs Get to instructions  Easy Sour Cream Cake GRANDMA’S BROWNIES #brownies STRAWBERRY LEMON BLONDIES