Recipe manic

Image via :   http://www.ezrapoundcake.com/ This is a no fry deviation of this admired dish, and is just as appetizing .It is ready in  1  hour . Approximately  25  minutes for preparation  , cook time 35 minutes .The following ingredients are suitable for  8  to  10  servings . Ingredients   3 eggplant, peeled and thinly sliced     2 eggs, beaten     4 cups Italian seasoned bread crumbs     6 cups spaghetti sauce, divided     1 (16 ounce) package mozzarella cheese, shredded and divided     1/2 cup grated Parmesan cheese, divided     1/2 teaspoon dried basil Directions  are as following  : Preheat oven to 350 degrees F (175 degrees C).     Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.     In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Rep

Everybody wants this soft chocolate chip recipe, because it’s easy to make. Secondly, you can use any flavor pudding you like for this recipe. It takes about one (1) hour and forty five (45) minutes. Image via :  http://www.the-girl-who-ate-everything.com/ Estimated time For prep  15  minutes Cook    12  minutes Ready in    1  hour  45  minutes Ingredients  are as follows, suitable for making 6 dozen cookies. 4 1/2 cups all-purpose flour     2 teaspoons baking soda     2 cups butter, softened     1 1/2 cups packed brown sugar     1/2 cup w     2 (3.4 ounce) packages instant vanilla pudding mix     4 eggs     2 teaspoons vanilla extract     4 cups semisweet chocolate chips     2 cups chopped walnuts (optional)   Directions   Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding

Mushy buttermilk pancake Image via :   http://www.thelifestylereport.ca/ A very soft and fluffy pancake better to use fresh buttermilk for the best taste, I’m sure you’ll enjoy each bite of it. It’s ready in  25  minutes.  15  minutes for preparation,  10  minutes for cooking. Following  ingredients  are suitable for making a  12.5  inch pancake. 3 cups all-purpose flour     3 tablespoons white sugar     3 teaspoons baking powder     1 1/2 teaspoons baking soda     3/4 teaspoon salt     3 cups buttermilk     1/2 cup milk     3 eggs     1/3 cup butter, melted   Here are the directions  :     In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.     Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and

Ingredients 1 - 14 oz. package Lil' Smokies 1 lb. bacon, cut in thirds 1/2 cup - 3/4 cup brown sugar Instructions Preheat oven to 325. Wrap each smokie with a piece of bacon. Secure bacon in place with a toothpick. Place smokies on a baking sheet lined with foil. Sprinkle brown sugar over the smokies. Bake for 30-40 minutes. Source

Lemon Cream Pie Bars Ingredients 1 1/2 cups finely crushed graham cracker crumbs (from 11 1/2 full sheets) 7 Tbsp butter, melted (I used salted) 2 1/2 Tbsp granulated sugar 1 1/2 cups sweetened condensed milk 1/4 cup + 2 Tbsp heavy cream 5 large egg yolks 1 pinch salt 1 tsp lemon zest 2/3 cup fresh lemon juice Whipped Topping 1 cup heavy cream 2 - 3 Tbsp granulated sugar, to taste Directions Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs, melted butter and granulated sugar until mixture is evenly moistened. Press mixture into an even layer in prepared baking dish. Bake 11 minutes in preheated oven. Remove from oven and cool completely (about 30 minutes). (Once crust has cooled) To a large mixing bowl add, sweetened condensed milk, 1/4 cup + 2 Tbsp heavy cream, egg yolks, salt, lemon zest and lemon juice and whisk mixture until well blended. Pour into cooled cr

Prep time 2 mins Cook time 5 mins Total time 7 mins Serves: 3-4 Ingredients (used american measuring cup, 1 cup = 250 ml) 4 tbsp coffee powder 1 tbsp cocoa powder (optional) 5 tbsp hot water 4 tbsp sugar 3 cups milk few ice cubes scoop of chocolate or any icecream of your choice (optional) Instructions First mix coffee powder and cocoa powder if using with hot water. Boil for 2 mins until all dissolves. Add sugar and boil for a minute more until sugar dissolves. Now strain the mixture with a mesh strainer. Combine 2 tbsp of the coffee solution with milk and icecubes. Blend until all blends well. Serve cold coffee in tall glasses with a scoop of icecream of your choice. Source

 20 minutes preparation 20 minutes total time Ingredients     2 tablespoons granulated sugar     2 teaspoons ground cinnamon     4 flour tortillas (6 inch)     2 tablespoons Parkay® Original Spread-tub, melted     1 cup vanilla ice cream     1/4 cup chocolate syrup, warmed  Directions     Preheat oven to 425°F. Combine sugar and cinnamon in small bowl; set aside.     Brush both sides of tortillas with Parkay; cut each tortilla into 8 wedges. Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture. Bake 5 minutes on each side or until crisp.     Divide chips between 4 plates; top with ice cream and drizzle with chocolate syrup. Serve immediately. Source

Serves: 8-10 Ingredients cake 2 tablespoons all purpose flour 2 cups cake flour 1 teaspoon salt 1 cup sugar 1 cup heavy cream 2 tablespoons half and half or whole milk (I used fat free half and half) 2 teaspoons baking powder 4 egg whites at room temperature 1 teaspoon vanilla extract ½ teaspoon almond extract 1½ cups fresh raspberries buttercream filling 1 cup butter at room temperature 4 cups powdered sugar 8 tablespoons raspberry jam at room temperature, divided 1-2 tablespoons heavy cream meringue frosting 1¼ cups sugar 4 tablespoons water 1½ tablespoons light corn syrup 5 egg whites at room temperature 3 teaspoons almond extract ⅓ cup shaved/sliced almonds 1 cup raspberries Instructions Preheat oven to 325. Spray two 9 inch round cake pans with cook spray. Dust both pans with the 2 tablespoons of all purpose flour. Line the bottom of the pans with parchment paper/wax paper (you can buy pre-cut round pieces to line pans

Chocolate Covered Peanut Butter Ritz Sandwiches   Makes 16 Ingredients:   2 cups milk chocolate chips ½ cup creamy peanut butter ¼ cup powdered sugar, sifted 32 Ritz crackers Directions: 1. Place chocolate chips over a double boiler and melt. 2. Place peanut butter and sugar into a mixing bowl and whisk until smooth. 3. Spread a small amount of the peanut butter mixture onto a cracker and sandwich together with another cracker. 4. Repeat until all the crackers and peanut butter filling have been used. 5. Place crackers onto a parchment line baking sheet and place in freezer for about 30 minutes. 6. Once the chocolate has melted, using a small pair of tongs, or tweezers, dip the chilled peanut butter sandwiches into the chocolate until completely covered. 7. Shake off any access chocolate and place back onto the parchment lined baking sheet. 8. Repeat with the remaining sandwiches and set aside to dry, about an hour. 9. Carefully peel from the parchment and

Servings: 24 • Size: 1 skewer, 1 tbsp dip • Old Points: 2 • Weight Watcher Points+: 2 pt Calories: 85 • Fat: 1 g • Carb: 16 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g Sodium: 128 mg • Cholest: 0 mg   Ingredients: For the cheesecake dipping sauce: 4 oz 1/3 less fat cream cheese, softened 1 cup fat free Greek yogurt 1 tsp vanilla 1/4 cup raw sugar For the skewers: 14 oz angel foods cake, cut about 1-inch cubes 72-84 medium strawberries (about 3.5 lbs) stems removed 1 pint blueberries 24 to 28 skewers Directions: In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside. Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat. serving size: 1 skewer, 1 tbsp dip makes about 24 - 28 skewers  Source

Prep time:  5 mins Cook time:  5 mins Total time:  10 mins Serves:  6 Ingredients ½ cup un-popped corn kernels ⅛ teaspoon salt 1 tablespoon olive oil ½ cup chocolate chips, melted 1 tablespoon sprinkles Instructions Put olive oil, corn kernels and salt in a large pot, stir. Heat it on medium high heat, stirring for about a minute and then put a lid on it. Pop the kernels shaking the pot occasionally. Don’t remove the lid. It’s done in 2-3 minutes. Place them in a bowl. Line a tray with parchment paper. Transfer melted chocolate on parchment paper and toss in popcorn. Let them coated with chocolate. Toss sprinkles on them and serve in bowls. Source

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: Makes 12 Doughnuts Ingredients For the Doughnuts 1 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup milk 1/2 teaspoon white vinegar 1/2 teaspoon pure vanilla extract 1 egg 4 tablespoons butter, softened For the Glaze 2 tablespoons milk 1/2 teaspoon pure vanilla extract 1 cup powdered sugar Instructions Preheat oven to 350. In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside. In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat. Add the milk mixture into the flour mixture; mix until combined. Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan. Bake

  Total Time: 5 hr 30 min Prep 15 min Inactive 4 hr 15 min Cook 1 hr 0 min Yield: 8 servings Ingredients Crust: 1 3/4 cups graham cracker crumbs 3 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1 stick melted salted butter Filling: 3 (8-ounce) packages cream cheese, at room temperature 1 (15-ounce) can pureed pumpkin 3 eggs plus 1 egg yolk 1/4 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon fresh ground nutmeg 1/8 teaspoon ground cloves 2 tablespoon all-purpose flour 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Sprea