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 ; ...

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...

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 mea...

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...