Recipe manic

Ingredients     (8) 5-ounce Dixie Cups     popsicle sticks     8 sheets graham crackers, crushed     2 tablespoons butter, melted     2 (small) packages cheesecake instant pudding mix     4 cups milk     sliced strawberries and blueberries Directions     Crush your graham crackers into small pieces, using a food processor, blender.     Stir in melted butter to combine.     Combine pudding mix and milk, whisking together until smooth.     Add a small layer (a spoonful or so) of pudding mix to the bottom of your cups.     Now, add a layer of your graham cracker "crust" (again, about a spoonful).     On top of your graham cracker crumbs, layer in a few sliced berries. Fill cups up the rest of the way with the remaining pudding mix.     Insert popsicle sticks and freeze until set. Source Find more ;  Latest cars and their features ..Mazada CX 9 , BMW , Gt Super Snake ...

Serves: 12 Ingredients     Oreo crust:     300 g (10 oz) Oreo cookies     1/2 cup butter     Chocolate Cream filling:     4/5 cup heavy cream     7 oz dark chocolate     1/4 cup butter     To decorate:     about 4 or 5 chopped Oreo cookies     chocolate chips Directions:     To make the crust, using a food processor, blend Oreo cookies until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine. Place the mixture into a 4×14 fluted rectangular tart pan (mine has a removable bottom for easy removal of the finished tart) and press onto the bottom and up the sides evenly. Freeze the crust whilst preparing the chocolate filling     In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let rest for 5 minutes. Then stir until dissolved. Pour chocolate filling over oreo crust, and decorate with some chopped oreo cookies and chocolate chips     Chill for 2 hours at least, preferabl

Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Makes about 3 dozen bites 1 pound small or medium red potatoes 2 1/2 teaspoons salt, divided 1 1/2 teaspoons minced fresh rosemary 1 tablespoon olive oil Freshly ground pepper 12 ounces to 1 pound thick-cut bacon 1 cup (8 ounces) sour cream 1-3 teaspoons hot sauce Salt and pepper Directions : Preheat the oven to 400°F. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps. Drain the potatoes and put them in a large bowl. A

Sunday Rib Roast Ingredients 1 (3-rib) standing rib roast (7 to 8 pounds) 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper Mustard Horseradish Sauce, recipe follows Mustard Horseradish Sauce 1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish 1/3 cup sour cream 1/4 teaspoon kosher salt Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. Directions Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Preheat the oven to 500 degrees F (see note). Place the oven rack on the second lowest position. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minu

Red velvet choc cherry bombe Serves 10 | prep 40 mins | cooking 1 hour 15 mins Ingredients 185g butter, chopped 250ml (1 cup) golden syrup 80ml (1⁄3 cup) treacle 3 eggs, lightly whisked 160ml (2⁄3 cup) milk 300g (2 cups) plain flour 115g (3⁄4 cup) self-raising flour 300g (1 1⁄2 cups, firmly packed) brown sugar 1 tsp bicarbonate of soda 3 tsp ground ginger 1 tsp mixed spice 1 tsp ground cinnamon 100g crystallised ginger, finely chopped *Edible ginger flower, to garnish (optional)  ginger & white chocolate buttercream 300g white chocolate, finely chopped 150ml thickened cream 280g unsalted butter, at room temperature  90g pure icing sugar 1 tsp vanilla extract 2-2 1⁄2 tsp ground ginger, to taste caramel sauce 155g (3⁄4 cup, firmly packed) brown sugar 185ml (3⁄4 cup) thickened cream 2 tbs golden syrup 100g butter, chopped Directions: Preheat oven to 160°C/140°C fan forced. Lightly grease the base and side of 2 round 20cm (base measurement)

Pesto barbecued lamb with warm potato salad Ingredients 750g easy carve lamb forequarter roast (shoulder) 2 tablespoons basil pesto 70g piece chargrilled red capsicum, halved (see note 1) 1/3 cup extra virgin olive oil 600g chat potatoes, halved 1/3 cup frozen peas 1/3 bunch watercress, cut into small sprigs 1/4 cup fresh mint leaves 60g Danish feta, crumbled 2 tablespoons white balsamic vinegar Directions : Preheat barbecue on high with hood closed. Remove string from lamb. Unroll. Place on a board, fat-side down. Slice horizontally through thickest part of the lamb, without cutting all the way through. Open lamb out to form 1 large piece. Spread pesto over cut-side of lamb. Arrange capsicum over pesto in a single layer. Roll up to enclose. Secure with kitchen string at 2cm intervals. Drizzle with 1 tablespoon oil. Season with salt and pepper. Place lamb in a large disposable foil baking tray. Arrange potatoes around lamb. Drizzle with 1 tablespoo

Mouth Meatballs Ingredients  1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also) 1 large egg, slightly beaten 1/2 cup grated parmesan cheese 1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 ) 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste) 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt) 1 teaspoon fresh ground black pepper 1/3 cup milk (can use up to 1/2 cup milk) 1/2 teaspoon dried oregano (optional, or to taste) 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley) Directions: Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). Drop the meatballs into simmering pasta sauce, do not stir for at least 20

Brownies Ingredients 1/4 cup butter, melted 1/4 cup unsweetened cocoa 1/2 cup sugar 1 eggs 1 teaspoon vanilla 1/4 cup flour 1/8 teaspoon salt Bestest brownies additional ingredients 1/2-1 cup chocolate chips (semisweet, white, butterscotch, peanut butter) 1/2-1 cup raisins 1/2-1 cup chopped maraschino cherry 1/2-1 cup chopped nuts 1/2-1 cup M&M' 1/2-1 cup Reese's pieces 1/2-1 cup miniature marshmallow Directions: Preheat oven to 350°F. Grease an 8 inch square pan or line with foil. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). Spread in pan and bake for approximately 25 minutes. Dont over bake or your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out

Bourbon Chicken Ingredients : 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice  Source

Best Slow Cooker Pot Roast Ingredients  12 servings     2 (10.75 ounce) cans condensed cream of mushroom soup     1 (1 ounce) package dry onion soup mix     1 1/4 cups water     5 1/2 pounds pot roast Directions      In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.     Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. Source

  Ingredients 2 3/4 cups all-purpose flour     1 teaspoon baking soda     1/2 teaspoon baking powder     1 cup butter, softened     1 1/2 cups white sugar     1 egg     1 teaspoon vanilla extract Directions     Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.     In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.     Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Source

Easy Garlic Chicken Ingredients 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired Directions: Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken. Source

    Ingredients 1/2 cup (1 stick) butter, at room temperature 1/2 cup dark brown sugar 1/4 cup light molasses or dark corn syrup 1 tablespoon cinnamon 1 tablespoon ground ginger 1 1/2 teaspoons ground cloves 1 teaspoon baking soda 2 cups all-purpose flour 2 tablespoons water For assemblage and decoration: Melted white chocolate or Royal Icing (recipe follows) Gumdrops, licorice and peppermint, as desired Directions Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. Preheat oven to 375 degrees F. Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inch

Nutty chocolate crunch  Ingredients 250g assorted biscuits, roughly chopped 250g assorted nuts, or a mix of nuts and dried fruit 300g milk or plain chocolate, or a mixture of both, chopped 100g butter, chopped 140g golden syrup Method Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture. Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely  smooth. Chill for at least 2 hrs or overnight before cutting into squares. few gherkins Source

Russian Salad Ingredients:     200 gr. of cooked cow tongue or red beef meet or bologna sausage or non-spicy ham or white chicken meat,     4 eggs ,     2 medium carrots,     3 medium potatoes,     1 medium apple,     2 big pickles,     1/3 of cucumber,     1/3 of a tin of green peas,     1/2 of an onion,     3 table spoons of mayonnaise,     2 table spoons of sour cream.  Cooking:  1. Boil unpeeled potatoes and carrots; hard-boil eggs. Let all of the above cool down to the room temperature.   Note: Never put hot or warm potatoes in the salad. 2. Chop onion.  3. Peel potatoes and carrots. Cut meat, potatoes, carrots and cucumber into small cubes of even size (with an edge approx. 7 mm).  Add salt to your taste. Stir.  4. Peel the apple. Cut it into small cubes of even size (approx. 7x7x7mm). Add to the salad.  5. Cut pickles into small cubes of even size (approx. 7x7x7mm). Add to the salad.  6. Peel eggs, Separate a yolk of one egg, put it aside for

Frizzled Cabbage Ingredients 1/4 medium green cabbage 2 tablespoons butter (or more if you are feeling decadent) salt and pepper Directions: Core and very thinly slice the cabbage. Melt the butter in a large skillet (I use non-stick) over medium heat. When it is bubbling, add the cabbage. Salt and pepper the cabbage. Stir occasionally and cook until mostly wilted, about 10 minutes. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes. Do not let burn. Source

Cabbage Soup 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3  cups nonfat chicken broth (beef is the best) 2 garlic cloves, minced 1 tablespoon tomato paste 2 cups chopped cabbage 1/2 yellow onion 1/2 cup chopped carrot 1/2 cup green beans 1/2 cup chopped zucchini 1/2 teaspoon basil 1/2 teaspoon oregano salt & pepper Directions: Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion. All very good. You can customise it a bit. Source

        Ingredients  10 cups all-purpose apples, peeled, cored and sliced     1 cup white sugar     1 tablespoon all-purpose flour     1 teaspoon ground cinnamon     1/2 cup water       1 cup quick-cooking oats     1 cup all-purpose flour     1 cup packed brown sugar     1/4 teaspoon baking powder     1/4 teaspoon baking soda   Directions      Preheat oven to 350 degrees F (175 degree C).     Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.     Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.     Bake at 350 degrees F (175 degrees C) for about 45 minutes. Source

    Ingredients       1 2/3 cups all-purpose flour     2/3 cup unsweetened cocoa powder     1 1/2 teaspoons baking soda     1 teaspoon salt     1/2 cup shortening     1 1/2 cups white sugar     2 eggs     1 teaspoon vanilla extract     1 1/2 cups buttermilk          1/2 cup kirschwasser     1/2 cup butter     3 1/2 cups confectioners' sugar     1 pinch salt     1 teaspoon strong brewed coffee     2 (14 ounce) cans pitted Bing cherries, drained          2 cups heavy whipping cream     1/2 teaspoon vanilla extract     1 tablespoon kirschwasser     1 (1 ounce) square semisweet chocolate   Directions     Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.     Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until com

    Ingredients      4 eggs     1 1/4 cups vegetable oil     2 cups white sugar     2 teaspoons vanilla extract     2 cups all-purpose flour     2 teaspoons baking soda     2 teaspoons baking powder     1/2 teaspoon salt     2 teaspoons ground cinnamon     3 cups grated carrots     1 cup chopped pecans          1/2 cup butter, softened     8 ounces cream cheese, softened     4 cups confectioners' sugar     1 teaspoon vanilla extract     1 cup chopped pecans Directions     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.     In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.     Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.    

Ingredients     2 egg whites     1/8 teaspoon salt     1/8 teaspoon cream of tartar     1/2 cup white sugar     2 peppermint candy canes, crushed Directions     Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.     In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.     Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.         Source

Ingredients     2 cups apple cider     1/3 cup real maple syrup     2 1/2 tablespoons chopped fresh thyme     2 tablespoons chopped fresh marjoram     1 1/2 teaspoons grated lemon zest     3/4 cup butter, softened     salt and pepper to taste           1 (12 pound) whole turkey, neck and giblets reserved     2 cups chopped onion     1 1/2 cups chopped celery     1 1/2 cups chopped carrots     3 cups chicken broth           1/4 cup all-purpose flour     1 bay leaf     1/2 cup apple brandy Directions :     Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.     Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.     Place turkey on a rack

  Ingredients Servings 2      1 cup water     1/2 cup uncooked Arborio rice     2 green bell peppers, halved and seeded     1 tablespoon olive oil     2 green onions, thinly sliced     1 teaspoon dried basil     1 teaspoon Italian seasoning     1 teaspoon salt     1 pinch ground black pepper     1 tomato, diced     1/2 cup crumbled feta cheese Directions     Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.     In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.     Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.     While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked

      Ingredients     1/4 cup and 2 tablespoons butter     3/4 cup white sugar     1-1/2 eggs     3/4 teaspoon vanilla extract     1/4 cup unsweetened cocoa powder     1/4 cup and 2 tablespoons all-purpose flour     1/8 teaspoon salt     1/8 teaspoon baking powder          2 tablespoons and 3/4 teaspoon butter, softened     2 tablespoons and 3/4 teaspoon unsweetened cocoa powder     2-1/4 teaspoons honey     3/4 teaspoon vanilla extract     3/4 cup confectioners' sugar Directions :      Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.     In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.     Bake in preheated oven for 25 to 30 minutes. Ovide overcook.     To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup

How to make Red Velvet Cake?   ~ Video 

Servings 24 Ingredients: Cupcakes 1 recipe for your favorite cupcake (I used chocolate) Caramel Glass 1 1/2 cups granulated sugar 3/4 cup water Frosting  1 lb. cream cheese, room temperature 2 sticks unsalted butter, room temperature 6 cups powdered sugar 1/2 tsp. pure vanilla extract Garnish red jelly (cherry, strawberry, raspberry, etc.) red food coloring, optional if you want a darker red Directions: 1. Bake your cupcakes according to your favorite recipe directions. Cool completely before frosting. 2. For the broken glass, bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture reaches the soft crack stage on a candy thermometer (about 270-290F). Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden. 3. For the frosting, beat

Ingredients  1 cup all-purpose flour  1/2 (3.4 ounce) package instant butterscotch pudding mix  1 teaspoon baking soda  1/8 teaspoon salt  1-1/2 teaspoons ground cinnamon  1/4 teaspoon ground ginger  1/4 teaspoon ground allspice  1/8 teaspoon ground cloves  2 tablespoons and 2 teaspoons finely chopped crystallized ginger  1/2 cup butter, room temperature  1/2 cup white sugar  1/2 cup packed brown sugar  2 eggs  1/2 teaspoon vanilla extract  1/2 (15 ounce) can pumpkin puree Directions : Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each eg

Source  Ingredients : 3/8 (15 ounce) package pretzel rods  3/8 (16 ounce) container prepared vanilla frosting  2 tablespoons and 2 teaspoons sprinkles or colored sugar for decoration Direction:  Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand! Source 

Source Ingredients : 1/4 (1 pound) loaf white bread, cut into cubes  3/4 pound Cheddar cheese, shredded  1/2 cup cubed cooked ham  4 eggs  1 cup milk  1/2 pinch salt  1/2 dash hot pepper sauce, or to taste  2 tablespoons chopped green onion Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set. Source

Source Ingredients : 1/3 cup and 1 tablespoon and 1 teaspoon packed brown sugar  2 tablespoons and 3/4 teaspoon butter, melted  2-1/2 teaspoons light corn syrup  2 tablespoons and 3/4 teaspoon chopped pecans  5 (3/4 inch thick) slices French bread  1/2 teaspoon grated orange zest  1/3 cup and 1 tablespoon and 1 teaspoon fresh orange juice  3 tablespoons and 1 teaspoon 2% milk  1 tablespoon and 3/4 teaspoon white sugar  1/2 teaspoon ground cinnamon  1/2 teaspoon vanilla extract  1-1/4 egg whites  7/8 eggs  1-1/4 teaspoons confectioners' sugar for dusting Directions : In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pou

Source  Ingredients : 2 Honeycrisp apples - cored and quartered  1/2 teaspoon lemon juice (optional)  1/2 (2.25 ounce) package blanched slivered almonds Directions With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth. Source

Source  Servings 10  Ingredients : 1/3 cup white sugar  2 tablespoons and 2 teaspoons packed brown sugar  2 tablespoons and 2 teaspoons corn syrup  2 tablespoons and 1-1/2 teaspoons evaporated milk  1/3 cup heavy whipping cream  2 tablespoons and 2 teaspoons butter  1/4 teaspoon vanilla extract Direction : Grease a 12x15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat. Source 

Source Servings 10 Ingredients : 3/4 cup all-purpose flour  1 cup white sugar  1 teaspoon baking soda  2 teaspoons pumpkin pie spice  1 cup pumpkin puree  3 eggs  1 teaspoon lemon juice  2 tablespoons confectioners' sugar  1 (8 ounce) package cream cheese, softened  1/4 cup butter  1 teaspoon vanilla extract  1 cup confectioners' sugar Directions Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F (190 degrees C) for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 min

Source Servings 1 (10*15) inch cake Ingredients : 1 (15 ounce) can canned pumpkin puree  2 cups white sugar  1 cup vegetable oil  4 eggs  2 cups all-purpose flour  2 teaspoons baking soda  1 teaspoon ground cinnamon  1/2 teaspoon salt  1 (3 ounce) package cream cheese  5 tablespoons butter, softened  1 teaspoon vanilla extract  1 3/4 cups confectioners' sugar  3 teaspoons milk  1 cup chopped walnuts Directions: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well. In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool. In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk un

Source Servings 6 Ingredients :  3 skinless, boneless chicken breast halves  6 uncooked lasagna noodles  1 cube chicken bouillon  1/4 cup hot water  1 (8 ounce) package cream cheese, softened  2 cups shredded mozzarella cheese Directions Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside. Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred. Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaini

Source Ingredients 1 tablespoon olive oil 1 small white onion, diced 1 clove garlic, minced 1 (16-ounce) can crushed tomatoes 11/2 teaspoons Italian seasoning (or 1/2 teaspoon each of dried oregano, thyme and parsley) Salt and freshly ground black pepper 1 (16-ounce) package lasagne noodles (which contains approximately 16 to 20 noodles) 1 tablespoon olive oil 4 ounces mascarpone cheese 4 ounces ricotta cheese 1/2 cup grated Parmesan (about 4 ounces) 2 large eggs 1/4 cup fresh basil leaves, finely chopped plus about 12 small sprigs to garnish 2 tablespoons fresh oregano leaves, finely chopped (about 2 or 3 sprigs stripped from stems) 1/2 pound sliced provolone 1 cup shredded mozzarella (about 8 ounces) Directions Bring a large pot of salted water to a boil for the lasagne noodles. To make the sauce: Heat olive oil over medium-high heat in a medium saucepot, saute garlic and onion until the onions become translucent. Add crushed tomatoes, Italian seasonin