Recipe manic

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

Ingredients Olive oil 1 lb lean ground beef 1/2 medium onion, diced, about 3/4 cup 1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced, about 3/4 cup 2 cloves garlic, minced 1 28-ounce can tomato sauce 1/2 6 oz can (3 oz) tomato paste 1 14-ounce can crushed tomatoes 2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano 1/4 cup chopped fresh parsley (preferably flat leaf), packed 1 Tbsp Italian Seasoning Pinch of garlic powder and/or garlic salt 1 Tbsp red or white wine vinegar 1 Tbsp to 1/4 cup sugar (to taste, optional) Salt 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken) 15 ounces Ricotta cheese 1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced 1/4 lb (4 ounces) freshly grated parmesan cheese Cooking Utensils Large skillet (for browning beef, onions, green pepper) 8 to 12 Qt pot (for noodles) 3 to 4 Qt pot (simmer sauce) 13" x 9" x 2" lasagna pan (preferably a pyrex or stainless lasa

Serves 8 Ingredients : 4 (8-ounce) bone-in chicken breast halves, with skin Coarse salt and pepper Juice of half a lemon 2 tablespoons canola oil 4 cups whole wheat rotini 2 cups broccoli florets 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 cup frozen edamame, thawed 1 cup matchstick carrots 1 cup baby spinach, chopped Method : Heat the oven to 350 degrees. Line a rimmed baking sheet with foil. Season the chicken with salt and pepper and transfer it to the baking sheet. Drizzle on the lemon juice and oil, then bake the chicken until the juices run clear when pierced with a knife, about 1 hour. Transfer the meat to a plate to cool, reserving the cooking juices. Cook the rotini according to the package instructions, adding the broccoli to the pot for the last 2 minutes. Drain, reserving ¼ cup of the water, plus 2 tablespoons if you're using a rotisserie chicken that has no cooking juices. Transfer the rotini and broccoli to a large bowl. Add the reserve

Source  Absolutely Best Potato Soup Servings 8 Ingredients : 1 pound bacon, chopped  2 stalks celery, diced  1 onion, chopped  3 cloves garlic, minced  8 potatoes, peeled and cubed  4 cups chicken stock, or enough to cover potatoes  3 tablespoons butter  1/4 cup all-purpose flour  1 cup heavy cream  1 teaspoon dried tarragon  3 teaspoons chopped fresh cilantro  salt and pepper to taste Directions : In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. In a separate pan, melt the butter over medium

Source Servings 10 muffins  Banana Crumb Muffins Ingredients :      1 1/2 cups all-purpose flour     1 teaspoon baking soda     1 teaspoon baking powder     1/2 teaspoon salt     3 bananas, mashed     3/4 cup white sugar     1 egg, lightly beaten     1/3 cup butter, melted     1/3 cup packed brown sugar     2 tablespoons all-purpose flour     1/8 teaspoon ground cinnamon     1 tablespoon butter Directions : Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over

Baked Eggnog Dougnuts Makes about 10 dougnuts Ingredients: Donuts 2 cup flour 3/4 cup sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 tsp. nutmeg 1 egg 3/4 cup eggnog 1/4 cup applesauce Glaze 1 1/2 cup powdered sugar 3 tbsp. eggnog 1 tsp. rum flavoring Directions: 1. Preheat oven to 325F. Using a mixer, mix flour, sugar, baking soda, baking powder, salt, and nutmeg. Beat in egg, eggnog, and applesauce. 2. Lightly spray a donut pan with non-stick cooking spray. Spoon batter into a large plastic bag that zips. Snip the corner and squeeze batter into the donut pan evenly. Fill about half full as the donuts will rise. 3. Bake for 10-12 minutes, until donut springs back when lightly pressed. Remove from pan immediately and allow to cool completely on a wire rack. 4. For the glaze, combine powdered sugar with eggnog and rum flavoring for about 2-3 minutes in a mixer. Dip tops of each donut into glaze. You may want to dip twice for thicker co

Ingredients  4oz/100g self-raising flour 4oz/100g sugar (normal should be fine) 4oz/100g butter 2 eggs Or 4oz/100g plain flour 1 teaspoon baking powder 4oz/100g sugar (normal should be fine) 4oz/100g butter 2 eggs Method Whisk the butter and sugar. Add the eggs then flour. Mix to get a creamy batter. Put it in a cake tin with baking paper. Put it in the oven for 18-20 minutes on 200'c or more. Source

Ingredients: Cake 1 box devil's food cake mix (prepare per package directions) + 1 extra egg cocoa powder for dusting the pan Filling 1/2 cup unsalted butter, room temperature 1/2 cup light brown sugar, packed 1/3 cup all-purpose flour 1/2 tsp. salt 1 (7 oz.) jar marshmallow creme 1 tsp. vanilla extract 2/3 cup mini semisweet chocolate chips Ganache 1/2 cup heavy cream 1 cup semisweet chocolate chips Directions: 1. For the cake, preheat oven to 350F. Butter two 9x13 pans and dust with cocoa powder. Tap gently to remove any excess and set aside. If you only have one pan, bake one at at time. 2. Prepare the cake mix according to package directions, adding an extra egg. This makes the cake a bit more sturdy. Split batter evenly between the two pans. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Allow cakes to cool completely. 3. For the filling, beat together the butter and brown sugar using an electric mixer on medi

Chocolate yummy Donuts Yields 6 donuts. Ingredients ¾ cup all-purpose flour ¼ cup cocoa powder ¼ cup + 2 tablespoons granulated sugar ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom ¼ teaspoon ground nutmeg ⅛ teaspoon ground ginger 1 large egg, beaten ½ teaspoon vanilla extract 3 tablespoons yogurt (or sour cream) 3 tablespoons whole milk 3 tablespoons vegetable oil For the chocolate frosting: 3 ounces (1/2 cup) chocolate chips (I used semi-sweet) ½ teaspoon light corn syrup 1 teaspoon coconut oil Instructions  Preheat oven to 375, and grease a donut pan with a capacity of 6. In a medium bowl, sift together the flour, cocoa, sugar, baking soda and spices. In a small bowl, whisk together the egg, vanilla, yogurt, milk and oil. Combine the wet and dry mixtures and stir just until no streaks of flour remain. The batter will be thick. Spoon the batter into the donut molds, smoothing the surface. Bake f

Servings : 8  Ingredients : 3/4 cup crushed corn flakes  3/4 cup grated Parmesan cheese  1 (1 ounce) envelope ranch salad dressing mix  8 (4 ounce) skinless, boneless chicken breast halves  1/2 cup butter, melted Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Source

Ingredients Apple Cake 1 spice cake mix 3/4 cup apple sauce ½ cup milk 4 eggs 1/3 cup oil 2 apples, peeled and chopped Caramel Mousse 8 oz cream cheese, softened 1 cup powdered sugar 16 oz whipped topping, thawed 1 cup caramel dip Toppings 1/2 cup caramel dip 1/2 cup toasted pecans Instructions Apple Cake Combine cake mix, apple sauce, milk, eggs and oil. Stir in chopped apples. Divide batter between two greased, round cake pans. Bake at 350° for 25-30 minutes. Caramel Mousse In a large bowl, beat the cream cheese. Add caramel dip, beat until smooth. Beat in powdered sugar. Fold in whipped topping. Caramel Apple Mousse Cake Allow the cakes to cool before cutting them in half. Spread 1/4 of the caramel mousse on each of the 4 layers. Spread caramel dip over the top layer of mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand, if needed. Top the cake with toasted pecans. Source

Chocolate Peanut Butter Clusters Recipe Ingredients 1 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips 1 tablespoon creamy peanut butter 1 cup cocktail peanuts Directions Place parchment paper on cookie sheet and set aside. Pour semi-sweet and milk chocolate chips and peanut butter into a large microwave-safe bowl. Heat for approximately 1 minute on 50% power. Stir and repeat until all chips are melted. Add peanuts to the melted chocolate and peanut butter and stir until well combined. Drop chocolate peanut butter mixture by the teaspoonful onto the parchment paper. Allow to cool in the refrigerator for approximately 30 minutes to an hour until completely firm. Store in an airtight container. Source

Time: total time: 4.5 hours active time: 30 minutes Serves 2 Ingredients: For raspberry sauce— 12 oz fresh raspberry, washed 1/2 cup water 3 tbsp sugar 1 tsp cornstarch 1 tsp fresh lemon juice 1/2 tsp vanilla extract 3 drops red food coloring (optional) for meringues— 3 egg whites, at room temperature 3/4 cup granulated sugar 1/4 tsp cream of tartar vanilla ice cream for serving additional raspberries for serving Directions: First, make the meringues. You can even do this a week ahead of time and keep them in the freezer! Meringues freeze wonderfully. To make the meringues, preheat your oven to 200 degrees. Line a baking sheet with either a Silpat or a piece of parchment paper. Set aside. Beat the egg whites until you can’t see the bottom of the bowl anymore. Then, with the mixer running, slowly add the sugar and cream of tartar. Continue beating until stiff, glossy peaks form (about 8 minutes). Drop spoonfuls of meringue onto your

*Serves 12 Ingredients :  1 pound sweet Italian sausage  3/4 pound lean ground beef  1/2 cup minced onion  2 cloves garlic, crushed  1 (28 ounce) can crushed tomatoes  2 (6 ounce) cans tomato paste  2 (6.5 ounce) cans canned tomato sauce  1/2 cup water  2 tablespoons white sugar  1 1/2 teaspoons dried basil leaves  1/2 teaspoon fennel seeds  1 teaspoon Italian seasoning  1 tablespoon salt  1/4 teaspoon ground black pepper  4 tablespoons chopped fresh parsley  12 lasagna noodles  16 ounces ricotta cheese  1 egg  1/2 teaspoon salt  3/4 pound mozzarella cheese, sliced Method :  In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted wate

Ingredients :  1 pound boneless, skinless chicken, thinly sliced  1 (12 ounce) bag Birds Eye  1 cup prepared Alfredo pasta sauce  8 ounces fettuccine, cooked according to package directions Method : Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper. Source

Serves : 8 Ingredients : 1 cup semisweet chocolate chips 4 eggs  2 cups milk  1 cup white sugar  1 tablespoon vanilla extract  4 cups cubed French bread  2 bananas, sliced Method :  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean. Source

Ingredients : 3.5 oz = 100 g full-fat cream cheese 1/4 teaspoon dried organic thyme 6 hard-boiled organic extra large eggs 12 slices organic bacon Directions Preheat the oven to 400 °F (200 °C). Prepare first the cream cheese filling: Combine the cream cheese and thyme in a small bowl and mix with a spoon until well mixed. Cover and set aside. Peel the eggs and cut them lengthwise with a sharp knife. Remove carefully the yolks and save them for another purpose (see the tip in the end of the post). Fill 6 egg white halves with the cream cheese filling. Cover with the remaining 6 egg white halves. Take 2 bacon slices per filled egg and wrap the eggs tightly in the bacon slices. Place the wrapped eggs on a shallow ceramic or glass baking dish and bake for 30 minutes. Remove from the oven and serve. Source