Cinnamon Mocha Chippers!

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 30
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups brown sugar
• 1 cup unsalted butter
• 2 teaspoons vanilla
• 1 teaspoon orange zest
• 2 tablespoons instant coffee
• 2 cups semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350 degrees farenheit and line cookie sheets with parchment paper.
• 2 cream butter and sugar.
• 3 beat in orange zest and vanilla.
• 4 add coffee granules and eggs.
• 5 sift in dry ingredients and mix until just blended.
• 6 add chocolate chips.
• 7 using a two tablespoon scoop, scoop dough and roll into a ball and place on prepared cookie sheets, place a few inches apart. gently flatten balls with palms. bake for 12 minutes or until set but still gently soft to the touch.

Chicken And Rice Soup

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 lbs skinless chicken breasts, cut into 1 inch chunks
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon garlic, chopped
• 4 (16 ounce) cans chicken broth
• 2 cups water
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch saffron (optional)
• 3 cups wild rice or 3 cups rice or 3 cups brown rice, uncooked and not instant,and you may mix them
• 1 can evaporated milk, not sweetened condenesd (optional)

Recipe

• 1 in a medium skillet brown the chicken in the oil and butter.
• 2 add the garlic and cook for 1 minute more, stirring so the garlic will not burn.
• 3 in your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron.
• 4 turn your slow cooker to low heat and add the chicken.
• 5 let this mixture just simmer for 4-5 hours.
• 6 after 4-5 hours turn slow cooker to high and let the liquid come to a boil.
• 7 this may take 30-45 minutes.
• 8 add the rice (s).
• 9 turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes.
• 10 add evaporated milk and let simmer for 10 more minutes.

Chicken And Sausage Gumbo

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 10 bone-in chicken thighs, trimmed of excess skin and fat (about 3 1/2 lb.)
• salt
• pepper
• 1/2 cup all-purpose flour
• 2 onions, chopped fine
• 1 red bell pepper, chopped fine
• 1 celery rib, chopped fine
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• cayenne pepper
• 6 cups low sodium chicken broth, warmed slightly
• 2 bay leaves
• 1 lb smoked sausage, cut into 1/4-inch slices (andouille or kielbasa)
• 1/2 cup minced fresh parsley
• 4 scallions, sliced thin

Recipe

• 1 season the chicken liberally with salt and pepper.
• 2 heat 1 tablespoon oil in a large dutch oven over med-high heat until shimmering but not smoking, about 2 minutes.
• 3 add five chicken thighs, skin side down, and cook, not moving them until the skin is crisp and well browned, about 5 minutes.
• 4 using tongs, flip the chicken and brown on the second side, about 5 minutes longer.
• 5 transfer the browned chicken to a large plate.
• 6 brown the remaining 5 chicken thighs, transfer them to the plate, and set aside.
• 7 drain the fat from the pan and strain it through a fine-mesh strainer lined with cheesecloth and into a measuring cup.
• 8 the remaining oil should be entirely free of particles.
• 9 add enough vegetable oil (about 1/4 cup) to equal 1/2 c total fat.
• 10 heat the chicken fat-vegetable oil mixture in a clean dutch oven over med-high heat until it registers 200° on an instant-read thermometer, about 1 1/2-2 minutes.
• 11 decrease the heat to medium and gradually stir in the flour with a wooden spoon or spatula, working out any lumps that form.
• 12 continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is a deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly to cool slightly).
• 13 add the onions, bell pepper, celery, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
• 14 add the chicken broth in a slow, steady stream while vigorously stirring.
• 15 stir in 2 cups water and the bay leaves and place the browned chicken thighs in a single layer in the pot.
• 16 increase the heat to high and bring to a boil.
• 17 decrease the heat to med-low and skim off any foam that rises to the surface; simmer for 30 minutes.
• 18 stir in the sausage and continue simmering to blend the flavors, about 30 minutes longer.
• 19 off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
• 20 serve immediately.

Amy's Yummy Chocolate Chip Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups brown sugar, packed
• 1/2 cup sugar
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semi-sweet chocolate chips
• 2 cups walnuts, chopped (optional)

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 sift together the flour and baking soda, set aside.
• 3 in a large bowl, cream together the butter, brown sugar, and sugar.
• 4 beat in the instant pudding mix until blended.
• 5 stir in the eggs and vanilla.
• 6 blend in the flour mixture.
• 7 finally, stir in the chocolate chips and nuts.
• 8 drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• 9 bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Bread Machine Gluten Free Cinnamon, Fruit And Raisin Bread

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 1/3 cups water
• 3 large eggs
• 3 tablespoons vegetable oil or 3 tablespoons melted margarine or 3 tablespoons butter
• 2/3 cup mashed ripe bananas or 2/3 cup applesauce
• 1 teaspoon salt
• 3 tablespoons brown sugar
• 2 tablespoons skim milk powder
• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca starch
• 1 tablespoon xanthan gum
• 1 teaspoon plain gelatin
• 1 tablespoon ground cinnamon
• 2 teaspoons bread machine yeast
• 3/4 cup raisins

Recipe

• 1 add first 4 ingredients to bread machine pan and beat with plastic whisk or fork to mix well. add rest of ingredients in the order given above. select rapid or basic cycle (approximately 2 to 3 hours.).
• 2 after 5 minutes of mixing, scrape down sides of pan with a rubber spatula. when bread is baked, remove from pan and cool on rack.
• 3 tip: replace 1/4 cup raisins with 1/4 cup chopped nuts.
• 4 if you use instant yeast, add 1 teaspoons vinegar or cider vinegar.
• 5 try this recipe on a super express cycle (1 to 1 1/4 hours).
• 6 do not substitute potato flour for potato starch.
• 7 easy bread machine baking.

Buttermilk Chocolate Cake

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons instant coffee granules
• 1/2 cup boiling water
• 2 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder, sifted
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 3/4 cups buttermilk
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 2 teaspoons vanilla
• chocolate icing (recipe follows)

Recipe

• 1 dissolve espresso powder in boiling water; let cool. grease a 9 x13" cake pan; line bottom with waxed paper.
• 2 in a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
• 3 beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
• 4 pour into prepared pan. bake at 350 f for about 45 minutes or until top springs back when touched lightly.
• 5 let cool in pan or rack for 20 minutes. remove from pan let cool completely on rack. spread with chocolate icing.
• 6 chocolate icing.
• 7 1/2 cup unsweetened cocoa powder, sifted.
• 8 1/4 cup granulated sugar.
• 9 4 tsp cornstarch.
• 10 1/2 cup buttermilk.
• 11 1/4 cup corn syrup.
• 12 1/2 tsp vanilla.
• 13 in heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
• 14 whisking constantly, bring to a simmer over medium heat. simmer for 2 minutes. remove from heat; stir in vanilla.
• 15 let cool, stirring occasionally, for 45 minutes or until thickened.
• 16 makes 1 cup.

Ground Beef Stew Over Garlic Mashed Potatoes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb lean ground beef
• 1 small onion, chopped
• 1 cup frozen mixed vegetables
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (12 ounce) jar beef gravy
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon pepper
• 1 (7 1/4 ounce) box instant roasted garlic mashed potatoes
• 2 1/2 cups hot water
• 1 1/3 cups milk
• 1/4 cup butter

Recipe

• 1 brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. drain excess fat if necessary.
• 2 add mixed vegetables, tomatoes, gravy, marjoram and pepper. bring to a boil. simmer over low heat 8 to 10 minutes or until vegetables are tender.
• 3 meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. remove from heat. stir in both pouches of potatoes and seasoning just until moistened. let stand about 1 minute or until liquid is absorbed. whip with fork until smooth. serve stew over potatoes.

Dressing In A Casserole Or A Bird

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 8 cups soft bread, cut in cubes
• 1 medium onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped celery leaves
• 2 eggs
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground sage
• 1/4 cup chopped fresh sage (optional)
• 1/4 teaspoon poultry seasoning or 1/4 teaspoon instant bouillon granules
• 6 tablespoons butter, divided

Recipe

• 1 put 1/4 cup (4 tablespoons) butter in skillet on medium heat sautee bread til lightly brown, remove from pan add a bit more butter if necessary and sautee onion and celery including leaves.
• 2 mix in spices, stir and pour over bread, tossing til covered.
• 3 mix together eggs and milk and pour over bread mixing well.
• 4 put in greased casserole and dot top with remaining 2 tbs butter.
• 5 cover and bake at 350 for 45 minutes, take off cover and bake 10 minutes longer.
• 6 or stuff you bird and bake as usual.

Chocolate Chip Cookies - Our Amish Grandmother (grossmummy)'s Re

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 2 1/4-2 3/4 cups flour
• 1 teaspoon baking soda
• 1 cup butter or 1 cup margarine, softened
• 1/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 3 1/2 ounces instant vanilla pudding
• 2 eggs
• 12 ounces semi-sweet chocolate chips

Recipe

• 1 combine flour and baking soda. set aside.
• 2 combine butter, sugars, vanilla and pudding mix in large mixing bowl.
• 3 beat until smooth and creamy.
• 4 beat in eggs.
• 5 gradually add flour mixture.
• 6 stir in chocolate chips.
• 7 drop by heaping teaspoons, about 2" apart, onto ungreased cookie sheets. bake @ 375 for 7-9 minutes, or until barely lightly browned. (removing them while they still appear unbaked is the trick to having really soft/chewy/moist cookies, so experiment with it!)
• 8 cool on trays a few minutes before moving to cooling racks.

15 Minute Lemon Cheesecake

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup powdered sugar
• 1/2 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 8 ounces cream cheese
• 1 package instant lemon pudding
• 2 cups milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 mix sugar, crumbs and butter.
• 3 press into pan and bake for 8 to 10 minutes.
• 4 mix cream cheese until smooth.
• 5 gradually blend in 1/2 cup milk until smooth and creamy.
• 6 add remaining milk and pudding mix.
• 7 beat slowly with beater for 1 minute.
• 8 do not over beat.
• 9 pour into cooled crust.
• 10 chill.

Black Forest Dessert 1st Place Winner

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 1 (18 ounce) package german chocolate cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/4 cups water
• 2 (8 ounce) packages cream cheese (softened)
• 2 (3 1/2 ounce) packages french vanilla instant pudding
• 3 cups 2% low-fat milk
• 2 (15 ounce) cans cherry pie filling
• 2 (8 ounce) cartons cool whip
• 1 (8 ounce) hershey bars, grated

Recipe

• 1 mix cake as directed. pour into 2 greased and floured 13x9 inch pans. bake 20 minutes at 350°f cool. beat pudding and milk until creamy. set aside.
• 2 beat cream cheese. blend pudding into cream cheese, a little at a time. pour over cakes.
• 3 pour pie filling on this, and then spread cool whip on top.
• 4 top with hershey bar, that has been grated. refrigerate. freezes well.
• 5 wonderful to make ahead of time, and take out of freezer on the morning you plan to serve. keep leftovers refrigerated. can cut each cake into 8 or 12 pieces, depending on amount of guests. a crowd pleaser! they will ask for more!

Ground Beef Stuffed Green Bell Peppers

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 large green bell peppers
• 5 cups water, boiling, salted
• 1 lb lean beef, ground
• 1/4 cup onion, chopped, 1 small
• 1/2 cup celery, chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/4 teaspoon garlic salt
• 1 teaspoon worcestershire sauce
• 1/2 cup instant rice, uncooked
• 1/2 cup water

Recipe

• 1 heat the oven to 350 degrees f.
• 2 cut each bell pepper lengthwise in half.
• 3 wash the insides and outsides of the peppers after removing the seeds and membranes.
• 4 cook the peppers in the boiling salted water for 5 minutes then drain and set aside. cook and stir the meat, onion and celery in a large skillet until the meat is brown.
• 5 drain off the excess fat. stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
• 6 place the peppers, cut sides up, in an ungreased baking pan 9 x 9 x 2 or 8 x 8 x 2-inches.
• 7 spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
• 8 bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

15 Minute Vanilla Rice Pudding

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 cups milk, divided
• 1 cup minute rice, uncooked
• 1/3 cup raisins, also good with fruit bits,optional
• 1 (3 1/2 ounce) package vanilla instant pudding mix, also good with coconut cream flavor

Recipe

• 1 bring 1 cup of milk to boil in medium sauce pan.
• 2 stir in rice and raisins.
• 3 cover pan.
• 4 remove from heat.
• 5 let stand for 5 minutes.
• 6 meanwhile prepare pudding.
• 7 beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
• 8 add rice mixture to pudding and stir.
• 9 cover surface with plastic wrap.
• 10 cool 5 minutes.
• 11 stir.
• 12 serve warm or chilled.

Dreamy Peach Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 8 graham crackers
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 6 medium peaches, peeled and sliced
• 1 cup cold milk
• 1 package vanilla flavor instant pudding and pie filling mix
• 8 ounces whipped topping
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350.
• 2 finely crush graham crackers in sealed plastic bag.
• 3 combine crumbs and sugar and stir in butter.
• 4 mix well.
• 5 press onto bottom and up sides of a pie plate.
• 6 bake 10 minutes and cool completely.
• 7 whisk pudding into milk and stir until it begins to thicken.
• 8 fold in whipped cream and spread about 1/3 of pudding mixture onto bottom of cooled crust.
• 9 top with half of the peaches and sprinkle with half of the cinnamon; repeat.
• 10 top with remaining pudding mixture.
• 11 chill at least 4 hours.

Easy Rice Pudding

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 4 cups milk
• 1 (3 ounce) package vanilla pudding mix
• 1 cup instant rice
• 1 egg, beaten
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

Recipe

• 1 in a saucepan, combine the first five ingredients; bring to a full boil, stirring constantly. remove from heat and stir in vanilla. cool for 5 min., stirring twice. spoon into individual serving dishes. serve warm or chill until serving.

Easy Rice Pudding

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups instant rice (such as minute rice)
• 1/2 cup vanilla ice cream, unmelted
• 1/2 teaspoon ground cinnamon, plus more
• ground cinnamon, for garnishig (optional)

Recipe

• 1 prepare the rice according to the package directions.
• 2 uncover add the ice cream and cinnamon.
• 3 stir.
• 4 divide the pudding among individual serving bowls.
• 5 garnish with additional cinnamon.

Caramel Cappuccino Cheesecake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 tablespoons instant espresso instant coffee granules
• 2 teaspoons vanilla
• 4 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 1/4 cup caramel topping
• 1 cup whipping cream
• 2 tablespoons granulated sugar
• 1/4 cup caramel topping

Recipe

• 1 heat oven to 300°f wrap outside of 10-inch spring form pan with foil. in small bowl, mix cookie crumbs and melted butter with fork. press mixture evenly over bottom of pan. refrigerate crust while preparing filling.
• 2 in small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
• 3 in large bowl, beat cream cheese with electric mixer on medium speed until smooth. gradually add 1 1/2 cups sugar, beating until light and fluffy. add eggs, one at a time, beating well after each addition. add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. pour over crust in pan.
• 4 bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. turn oven off; open oven door at least 4 inches. let cheesecake remain in oven 30 minutes. remove cheesecake from oven. run knife around edge of pan to loosen; cool 30 minutes at room temperature. cover; refrigerate 6 hours or overnight.
• 5 remove side of pan. in chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

Caramel Bundt Rolls

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 18 -19 frozen dinner rolls, thawed
• 3 5/8 ounces instant butterscotch pudding mix
• 6 tablespoons melted butter
• 1/2 cup brown sugar
• 3/4 teaspoon cinnamon
• 1 cup pecans, chopped

Recipe

• 1 grease bundt pan. sprinkle pecans in bottom.
• 2 place rolls in pan on top of pecans.
• 3 sprinkle pudding mix on top.
• 4 mix butter, sugar and cinnamon and pour over rolls.
• 5 let rise all day or even overnight (7-8 hours).
• 6 bake at 350 degrees for 30 minutes and turn onto plate immediately.

English Trifle

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 1/3 ounce sugar-free strawberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 angel food cake, cut into 1-inch cubes (8 to 10 ounces)
• 1 cup strawberry, mashed
• 1 teaspoon sugar
• 8 ounces unsweetened pineapple chunks
• 1 cup sliced firm banana
• 2 cups fresh strawberries, sliced
• 2 cups cold nonfat milk
• 1 ounce sugar-free instant vanilla pudding mix
• 8 ounces frozen fat-free whipped topping, thawed
• 1/4 cup slivered almonds, toasted
• 1 fresh strawberry

Recipe

• 1 in a small bowl, dissolve gelatin in boiling water. stir in cold water. pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. let remaining gelatin stand at room temperature.
• 2 place half of cake cubes in a 3-qt. trifle bowl. in a small bowl, combine mashed strawberries and sugar; spoon half over cake.
• 3 drain pineapple, reserving 1/4 cup juice. cut pineapple chunks in half; arrange half over mashed strawberries. toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. top with 1 cup sliced strawberries. spoon refrigerated gelatin over fruit. refrigerate trifle and remaining gelatin mixture for 20 minutes.
• 4 in a small bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set. spread half of pudding over trifle. repeat all layers. top with whipped topping. cover and refrigerate. just before serving, sprinkle with almonds; garnish with the strawberry.

Caramel Brownie Cheesecake Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 (21 ounce) package fudge brownie mix, chewy style
• 2 large eggs
• 1/3 cup water
• 1/3 cup vegetable oil
• 4 ounces cream cheese, softened
• 4 ounces marshmallow cream
• 8 ounces frozen whipped topping, thawed
• 1 1/2 cups cold milk
• 1 (3 1/3 ounce) package instant chocolate pudding and pie filling mix (or cheesecake, or vanilla)
• 6 ounces caramel topping

Recipe

• 1 prepare brownies with eggs, water and oil according to package directions, using a 13x9 pan.
• 2 cool. break brownies into pieces.
• 3 beat cream cheese until creamy.
• 4 beat in marshmallow cream.
• 5 stir in half of the whipped topping; set mixture aside.
• 6 stir together milk and pudding mix, stirring until thickened. stir in remaining whipped topping.
• 7 crumble half of brownie pieces in an even layer in bottom of trifle dish or large glass bowl.
• 8 pour half of cream cheese mixture over brownies.
• 9 drizzle with half of caramel topping.
• 10 top with half of pudding mixture.
• 11 repeat layers.
• 12 cover and chill 2 hours.
• 13 notes: easily doubled and made in a large trifle dish or 13x9 pan.
• 14 can substitute any flavor pudding.

Cinnamon Mocha

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 liter skim milk (4 cups)
• 1 cinnamon stick (broken up)
• 2 tablespoons cocoa powder (sifted)
• 1 1/2 tablespoons sugar (or equivalent sugar substitute eg splenda)
• 1 tablespoon instant espresso coffee powder

Recipe

• 1 place all the ingredients in a medium saucepan and stir over a low heat, whisking often for 10 to 15 minutes or until mixture is hot.
• 2 using a sieve (conical recommended), strain the mixture into a heatproof jug.
• 3 serve into 4 heatproof serving glasses or cups and serve.
• 4 tips - (1) got a coffee machine, to add a little froth to your mocha, transfer 1/3 of the mixture into a small jug and using the milk attachment, froth and fill the top 1/3 of each glass with the froth. (2) for extra kick whisk 15ml of baileys or a chocolate liqueur at the end of step 1.

Buttermilk Brined Fried Chicken

Total Time: 12 hrs 30 mins Preparation Time: 12 hrs Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 lbs chicken
• 1 quart buttermilk
• 1 cup water
• 1/8 cup kosher salt
• 1 tablespoon creole seasoning (tony chachere's)
• 1 tablespoon frank's hot sauce (or other vinegar based hot sauce)
• 1 tablespoon sriracha hot sauce
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup honey
• cayenne (optional) or hot hungarian paprika (optional)
• 3 sprigs thyme (optional)
• 3 cups flour
• 3 teaspoons baking powder
• 3 tablespoons cornstarch
• 1 teaspoon creole seasoning (tony chachere's)
• 1 -2 teaspoon kosher salt (to taste)
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 2 teaspoons garlic powder
• 2 cups buttermilk
• oil (for frying, you need enough to come about 1/3 of the way up the pot or 2 inches)
• kosher salt, for sprinkling

Recipe

• 1 for the brine: combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey.
• 2 remove from heat and cool by adding ice cubes and stirring.
• 3 in a large mixing bowl combine buttermilk and cooled seasoned water. rinse chicken and pat dry.
• 4 divide all pieces of chicken between two large ziplock bags.
• 5 pour half of buttermilk brine in each, close, and place in the refrigerator over night, up to 12 hours.
• 6 1-2 hours before you are ready to fry: rinse the chicken under cold water and pat dry.
• 7 let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels.
• 8 preheat oven to 350 degrees.
• 9 mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl.
• 10 fill a third bowl with the 2 cups of buttermilk.
• 11 the easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper lined baking sheet for the coated chicken.
• 12 pour the oil into your pot.
• 13 it should come at least two inches and no more than 1/3 of the way up the side of the pot.
• 14 turn the heat to low, clipping a frying/candy thermometer to the side of your pot.
• 15 dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the 2nd coating be clumpier but still patting to get rid of excess that might fall off in the oil.
• 16 place coated chicken on the wax paper lined tray.
• 17 turn the oil up to high and let it come to about 350°f.
• 18 let the coated chicken sit so that the coating will thicken while the oil gets hot.
• 19 when it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325°f.
• 20 i try to keep it around 320°.
• 21 you start the oil at 350° because when you add the chicken to the hot oil, the temperature will drop.
• 22 fry dark meat first, as it takes longer.
• 23 fry the chicken for about 13-20 minutes, moving the chicken gently (you don't want to knock the coating off!) after the first five to prevent sticking and burning on the bottom.
• 24 be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.
• 25 remove chicken from the oil with a spider or slotted metal spoon when it is golden brown (metal tongs will knock off your precious coating), and place it on a cooling rack over a paper towel lined baking sheet.
• 26 sprinkle with kosher salt.
• 27 check the internal temperature with an instant read thermometer.
• 28 fully cooked chicken will read 160 degrees and can be served then if desired.
• 29 if it is lower than that, it must be finished in the oven.
• 30 fry the second batch and then place it on the rack.
• 31 place the rack in the oven for ten minutes.
• 32 check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot.
• 33 if all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.

Cinnamon Coffee Icing

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 teaspoon instant coffee granules (i use decaf)
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1/3 cup milk

Recipe

• 1 in a small bowl, combine coffee granules, cinnamon and salt.
• 2 mash with back of spoon until powdery and mix well.
• 3 in a large bowl, beat butter until smooth, add in coffee mixture and vanilla.
• 4 alternately beat in confectioner's sugar and milk until desired consistency.
• 5 you may not need to add all milk and sugar.

Banana Nut Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 box duncan hines banana cake mix
• 4 eggs
• 1/2-3/4 cup water
• 1/4 cup oil
• 3 -5 ripe bananas, mashed
• 1 1/2 cups chopped nuts, optional
• 1 (3 1/2 ounce) box instant banana pudding mix

Recipe

• 1 mix according to directions on the package, except add the bananas and nuts last.
• 2 bake in a greased and floured, tube pan, bundt pan or two loaf pans.
• 3 done when toothpick comes out clean.
• 4 approximately 1 hour for the tube or bundt pan and 45 minutes for the loaves.

Crescendo -- Five Pepper Jelly

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1/2 lb maistro sweet bell pepper
• 1/2 lb crescendo sweet pointed bell pepper
• 1/4 lb dolce super sweet baby bell pepper
• 1/4 lb misto sweet red pepper
• 3 gusto hot peppers, seeded and chopped finely
• 3 1/2 cups sugar
• 1 cup cider vinegar
• 4 tablespoons pectin, liquid

Recipe

• 1 cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the gusto™ seeds - they're hot!).
• 2 transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
• 3 stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºf on a candy thermometer).
• 4 transfer the jelly to sterilized mason-type jars, filling the jars to within ¼ inch of the tops.
• 5 run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. wipe the rims with a dampened towel and seal the jars.
• 6 note:special equipment: instant read or candy thermometer, canning tongs.

Chicken And Rice Soup (canja)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken pieces (skinless and boneless, you can choose the part you like best)
• 2 tablespoons of chicken maggi seasoning, instant bouillon
• 2 tablespoons of badia complete seasoning
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 cup rice
• 6 cups water

Recipe

• 1 clean the chicken parts for fat and nerves and cut them in pieces.
• 2 in a big pan mix the onion powder, garlic powder, seasoning , bouillon and the chicken.
• 3 turn the heat on to a medium high (6-7).
• 4 let the chicken fry a little until it changes color from pink to lo light brown.
• 5 add the rice and keep mixing it. we need the rice to get the spice's flavor.
• 6 add the water and let it boil.
• 7 when it's boiling reduce the heat to low and let it simmer for 20 min or until the rice is really soft.
• 8 enjoy it.

Cinnamon Mocha Whoopie Pies

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 23
• 1 (18 1/4 ounce) box fudge cake mix
• 2 tablespoons instant coffee granules
• 3/4 cup nonfat milk
• 2 teaspoons ground cinnamon
• 1/2 cup egg substitute
• 23 tablespoons approx. 150 oz. jet puffed marshmallow creme

Recipe

• 1 preheat oven to 400. spray a cookie sheet with butter flavored non-stick cooking spray. set aside.
• 2 place the cake mix into a mixing bowl. dissolve the coffee granules in the fat free milk and add to the mixture. add the cinnamon and egg substitute. mix with a hand blender on med. speed until ingredients are combined.
• 3 measure out level tablespoons full of mixture and drop onto the baking sheet. you should end up with 46 cookies total. bake for 5-6 minute.
• 4 cool completely.
• 5 just before serving, place 1 cookie face up and add 1 tbsp marshmallow creme and then top with another cookie to make the whoopie pie.
• 6 freeze unused cookies until ready to eat.

Cinnamon Mocha Fudge Bars (cookie Mix)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 1 teaspoon instant coffee granules
• 2 tablespoons hot water
• 1 (17 1/2 ounce) package betty crocker double chocolate chunk cookie mix
• 1/2 cup vegetable oil
• 1/2 teaspoon ground cinnamon
• 1 egg
• 2 teaspoons instant coffee granules
• 1/4 cup hot water
• 3 cups powdered sugar
• 1/4 cup unsweetened baking cocoa
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla

Recipe

• 1 heat oven to 350°f
• 2 spray bottom of 13x9-inch pan with cooking spray.
• 3 in large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water.
• 4 add remaining bar ingredients; stir until soft dough forms.
• 5 spread in pan.
• 6 bake 15 minutes; cool completely, about 10 minutes.
• 7 in large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water.
• 8 add remaining frosting ingredients; stir until smooth.
• 9 spread over bars.
• 10 refrigerate 30 minutes or until set.
• 11 for bars, cut into 9 rows by 4 rows.

Chicken And Rice Pot Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 sheet puff pastry, thawed overnight in refrigerator
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• salt and pepper
• 4 tablespoons unsalted butter
• 2 teaspoons all-purpose flour
• 1 cup instant rice
• 1 3/4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas and carrot
• 3 scallions, sliced thin

Recipe

• 1 adjust oven rack to middle position - heat oven to 400 degrees. cut puff pastry in half, then cut each half into thirds. bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• 2 pat chicken dry with paper towels -season with salt and pepper. melt 1 tablespoon butter in large skillet over medium-high heat. cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. repeat with additional 1 tablespoon butter and remaining chicken.
• 3 add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. stir in rice, broth, and cream and bring to boil. reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. stir in peas and carrots, scallions, and chicken, along with any accumulated juices. simmer until sauce is thickened, about 3 minutes. season with salt and pepper. top with puff pastry. serve.

Ground Beef Shepherd's Pie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (10 1/2 ounce) can beef gravy
• 1 (15 ounce) can mixed vegetables, drained
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 cups mashed potatoes (i use instant, boxed)
• 1 (10 1/2 ounce) can beef gravy, for topping

Recipe

• 1 in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
• 2 stir in the gravy, vegetables, worcestershire sauce, salt and pepper.
• 3 transfer to a 1 1/2 quart baking dish.
• 4 spread mashed potatoes over the top.
• 5 bake, uncovered, at 350 degrees for 25 minutes or until heated through.
• 6 when serving, place 'spoonful' of gravy on top of each individual portion.

Ensaymada

Total Time: 5 hrs 10 mins Preparation Time: 5 hrs Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 egg yolks
• 1 egg
• 2 tablespoons water
• 1 tablespoon refined sugar
• 1 teaspoon instant yeast
• 1/2 cup all-purpose flour
• 1/3 cup refined sugar
• 2 tablespoons water
• 1 teaspoon salt
• 1/4 teaspoon instant yeast
• 1/3 cup butter
• melted butter
• grated cheese
• sugar

Recipe

• 1 combine sponge ingredients in a mixing bowl. mix until blended and knead until dough is smooth. shape into ball, cover wit damp cloth and let rise for 2 hours.
• 2 place the dough ingredients except butter in a mixing bowl. mix until well blended. add the sponge and the butter. knead until dough is smooth and elastic. shape into ball. place in a bowl, cover with damp cloth and let rise again until double in bulk.
• 3 punch dough and divide equally into 8 pieces. shape into balls, cover with damp cloth and let rise for 30 minute roll out each piece thinly into 8 x 5 inch rectangles. brush surfaces with butter. roll into long rods and twirl into shape, locking the ends to seal. place on greased ensaymada molds. let it rise for 2 hours until doubles in size.
• 4 bake at 325 f for about 10 minute or until light golden brown. cool slightly and brush with melted butter. top generously with grated cheese and sprinkle with sugar.

Dreamy Orange Cream

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 (3 ounce) box instant vanilla pudding
• 1 cup orange juice
• 1 cup frozen fat-free whipped topping, thawed
• 1 (2 ounce) envelope nature valley oats and honey crunchy granola bars, crushed
• 1 (15 ounce) can mandarin orange segments, drained

Recipe

• 1 in a medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. refrigerate 5 minutes. fold in whipped topping.
• 2 into 4 dessert dishes, divide pudding mixture. top with crushed granola bars and orange segments.

Chocolate Chip Cookies Using Instant Vanilla Pudding

Easy Red Velvet Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (15 ounce) box of duncan hines' red velvet cake mix
• 3 1/2 ounces chocolate pudding mix or 3 1/2 ounces regular chocolate instant pudding
• 1 (14 ounce) can condensed milk
• 1 cup oil
• 3 large eggs
• 1 (12 ounce) can coke
• 1 (8 ounce) container whipped topping, thawed
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter, melted (optional)

Recipe

• 1 mix all cake ingredients except milk.
• 2 bake according to box directions.
• 3 immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
• 4 let the cake cool.
• 5 while the cake cools hand-mix all frosting ingredients.
• 6 if the cake is completely cool, frost the cake and refrigerate.

Cinnamon Mocha Sheet Cake

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 1 cup butter or 1 cup margarine
• 1/3 cup cocoa
• 1 cup water
• 2 tablespoons instant espresso powder (or granules) or 2 tablespoons regular instant coffee powder (or granules)
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 cup milk
• 2 eggs
• 4 tablespoons butter or 4 tablespoons margarine
• 3 tablespoons cocoa
• 3 tablespoons strong brewed coffee
• 1/2 teaspoon cinnamon
• 2 cups sifted powdered sugar

Recipe

• 1 melt the butter in saucepan.
• 2 stir in cocoa, water and coffee. beat until smooth.
• 3 combine granulated and brown sugars, flour, cinnamon and baking soda.
• 4 add the cocoa mixture, vanilla, milk, and eggs. mix until well blended.
• 5 pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
• 6 bake at 350 f for 18 minutes or until done.
• 7 cool in pan.
• 8 make the icing by melting butter in saucepan. stir in the cocoa, coffee and cinnamon with the milk.
• 9 mix until smooth.
• 10 slowly beat in the powdered sugar and mix until smooth.ice the cake.
• 11 cut into 32 pieces.

Easy Pumpkin Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1 (18 ounce) package spice cake mix
• 1 (4 ounce) package instant vanilla pudding
• 1/3 cup oil
• 1 cup pumpkin puree (without spices)
• 1/2 cup water
• 4 eggs
• 1 teaspoon cinnamon

Recipe

• 1 combine all ingredients and beat about 2 minutes.
• 2 turn into a greased and floured 9 x 13 pan.
• 3 bake in 350 degree oven about 40 minutes.
• 4 frost with a cream cheese icing.

Easy Rice & Orzo

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons butter or 3 tablespoons margarine
• 1 1/4 cups rice
• 1/2 cup orzo pasta
• 3 cups water
• 3 packets instant chicken bouillon
• 1 tablespoon dried parsley

Recipe

• 1 melt butter or margarine in saucepan.
• 2 add orzo and saute' on medium high heat till browned.
• 3 stir in rice.
• 4 meanwhile dissolve bouillon in water.
• 5 add parsley.
• 6 slowly add bouillon mixture into saucepan.
• 7 stir well.
• 8 turn heat to low and cover tightly.
• 9 let simmer gently, covered, for 20-30 minutes.
• 10 stir occasionally to make sure rice is not sticking to bottom of pan.

Gluten Free Sandwhich Bread

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• 1 cup sweet sorghum flour
• 1 cup brown rice flour
• 1 cup tapioca flour
• 3 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1/3 cup sugar
• 2 tablespoons instant dry yeast (fleichmann's)
• 2 tablespoons butter, melted
• 1 1/2 cups warm water
• 1 teaspoon vinegar
• 2 egg whites
• 1 whole egg
• 2 tablespoons honey or 2 tablespoons agave nectar
• 1 tablespoon butter, melted, for brushing top (optional)

Recipe

• 1 mix all of your dry ingredients together, including the instant dry yeast. (or rapid dry yeast).
• 2 in a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
• 3 mix wet and dry ingredients.
• 4 the batter should be thick and have an elastic consistency. like a thick muffin batter.
• 5 grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
• 6 melt more butter and brush top with if you want.
• 7 let rise 20 to 40 minutes, depending on the size of your pan.
• 8 bake 45 to 55 minutes at 350 degrees fahrenheit.

Enjoy Today, Diet Tomorrow Banana Pudding

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 2 (6 ounce) packages vanilla instant pudding mix
• 1 quart half-and-half cream, reserve 1/4 cup
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container extra creamy cool whip
• 10 -12 ripe bananas, with freckles
• 1 (1 lb) box honey graham crackers (*not crumbs)
• 1 cup sour cream (if pudding is too thick) (optional)
• graham cracker crumbs, for garnish

Recipe

• 1 *numberof crackers depends on size of container used and number of layers you make.
• 2 i normally use two or three of the inner packages.
• 3 in a large bowl, mix pudding mix with the half and half, reserving 1/4 cup of the cream.
• 4 add the can of sweetened condensed milk and fold in 3/4 of the carton of cool whip.
• 5 put aside to let the pudding set.
• 6 using a large container with airtight lid (i use 6-qt. rubbermaid container), pour the reserved 1/4 cup half and half into the bottom then add a layer of whole graham crackers on top of the cream.
• 7 slice 4-5 bananas randomly onto the crackers; add layer of pudding mixture.
• 8 repeat all layers, beginning with crackers and ending with pudding with bananas between.
• 9 spread remainder of cool whip on top of last layer of pudding and top with light sprinkling of graham cracker crumbs.
• 10 cover and keep chilled until 1/2 hour before serving time.
• 11 the banana pudding is better if it is allowed to sit for a few hours in order to soften the crackers.
• 12 note: cooking time refers to chilling time.

Chicken And Rice Stuffed Bell Peppers

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (10 ounce) can condensed cream of celery soup
• 1 cup water or 1 cup chicken broth
• 1 tablespoon instant onion soup mix
• 4 cups cubed cooked chicken
• 3 cups hot cooked rice
• 5 large green peppers
• 1 teaspoon lemon-pepper seasoning
• 1 1/4 cups shredded cheddar cheese

Recipe

• 1 heat condensed cream of celery soup, water or broth, and onion soup mix in large saucepan until bubbly. stir in chicken, heat through. stir in rice and remove from heat.
• 2 to assemble, halve peppers lengthwise; remove stems, seeds, and membranes. place pepper halves, cut sides up, in a large shallow baking or roasting pan. divide chicken mixture among the pepper halves. sprinkle with lemon-pepper seasoning.
• 3 bake peppers, loosely covered with foil, in a 350 degree f oven about 45 minutes or until heated through. top with cheese and return to oven, uncovered, about 5 minutes more or until cheese is just melted.

Enmoladas (chicken Enchiladas Made With Mole Poblano)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 cup water
• 1 (4 ounce) packet sofrito seasoning, paste (tomato, garlic, onion)
• 2 chipotle chiles in adobo, from a can seeded if desired
• 2 tablespoons canned adobo sauce from the chipotle chiles
• 1 tablespoon chicken flavor instant bouillon
• 90 g abulita chocolate
• 2 tablespoons vegetable oil
• 8 large corn tortillas
• 2 cups crumbled panela cheese
• toasted sesame seeds
• chopped onion
• chopped fresh cilantro

Recipe

• 1 put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. blend until smooth.
• 2 put mixture in large saucepan. add abuelita chocolate.
• 3 cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. set aside; keep warm.
• 4 heat oil in large skillet. fry tortillas one at a time for 2 to 3 seconds to soften. drain tortillas on paper towels. dip tortillas in abuelita mixture.
• 5 fill dipped tortillas evenly with cheese; roll and place in serving dish.
• 6 pour remaining abuelita sauce over tortillas. sprinkle with sesame seeds and top with onion and cilantro; serve immediately.

Creole Style Lamb And Grits

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• 2 1/2 lbs boneless lamb butt, cut into 2 inch pieces
• 2 1/2 teaspoons creole seasoning
• kosher salt
• pepper
• 3 stalks celery, cut into 1/4 inch pieces
• 1 medium onion, chopped
• 2 large garlic cloves, thinly sliced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 tablespoon worcestershire sauce
• 2 bell peppers, cut into 3/4 inch pieces (one r, one green)
• 1 cup instant grits (cook according to package directions)
• sliced scallion
• hot sauce

Recipe

• 1 place lamb in slow cooker. add creole seasoning, 1/2 tsp salt, and 1/4 tsp pepper.
• 2 add remaining ingredients (except peppers) and combine.
• 3 scatter peppers on top and cook on high heat for 6 hours. 8 hours if using low heat.
• 4 spoon lamb, vegetables and juices over grits.
• 5 garnish with scallions and hot sauce as desired.

Company Beef Oriental

Total Time: 12 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground beef
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1/4 cup soy sauce
• 1 teaspoon beef bouillon, instant
• 3/4 cup water
• 6 ounces frozen chinese pea pods, 1pk
• 1 (5 ounce) can water chestnuts, drained and sliced
• 1 (5 ) can bamboo shoots, drained
• 11 ounces mandarin orange segments, drained (reserve the syrup)
• 2 tablespoons cornstarch
• 1 tablespoon molasses

Recipe

• 1 cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
• 2 drain off the excess fat.
• 3 mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture.
• 4 stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling.
• 5 reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• 6 stir in the orange segments, recover and heat for about 2 minutes.
• 7 serve over cooked rice with additional soy sauce.

Easy Pumpkin Torte

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 24 graham cracker squares
• 1/3 cup sugar
• 1/2 cup butter (melted)
• 1 (8 ounce) cream cheese
• 3/4 cup sugar
• 2 eggs
• 2 (3 1/2 ounce) boxes instant vanilla pudding
• 3/4 cup homegenized whole milk
• 1 (29 ounce) can libby pumpkin
• 2 (8 ounce) cool whip, divided
• 1 tablespoon cinnamon

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine crust ingredients.
• 3 press into a 13" x 9" pan.
• 4 beat chrem cheese and sugar together.
• 5 add eggs and beat again.
• 6 pour cream cheese layer over crust
• 7 bake at 350 degrees.
• 8 for 20 minutes.
• 9 cool.
• 10 mix pudding,.
• 11 milk,.
• 12 pumpkin,
• 13 and cinnamon together.
• 14 add 1 (8oz) cool whip.
• 15 put on top of baked layer.
• 16 top with remaining 8 oz of cool whip.
• 17 refridgerate.

Chicken And Sausage Jambalaya

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 ounces smoked sausage (1 1/2-inch cubes)
• 1 lb skinless chicken breast (1 1/2-inch cubes)
• 1 tablespoon olive oil
• 1 1/2 cups onions (finely chopped)
• 1 1/2 cups green peppers (finely chopped)
• 1 1/2 cups celery (finely chopped)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon tabasco sauce
• 1 teaspoon garlic powder
• 1 (8 ounce) can tomato sauce
• 2 cups instant rice
• 3 cups chicken stock
• 1/4 cup scallion (chopped)
• 2 tablespoons parsley

Recipe

• 1 in a large pot, sauté sausage in one teaspoon of the oil over med-high heat for five minutes add one teaspoon oil and chicken.
• 2 sauté for five more minutes.
• 3 remove sausage and chicken from pot, set aside.
• 4 add remaining oil, onions, peppers and celery.
• 5 sauté until lightly browned.
• 6 add bay leaves, salt, thyme, oregano, cayenne pepper, tabasco, and garlic powder and continue cooking for five minutes, stirring frequently.
• 7 add rice and tomato sauce and mix well.
• 8 cook five minutes.
• 9 add chicken stock and bring to a boil.
• 10 reduce heat, cover and simmer for 20 minutes.
• 11 return chicken and sausage to the pot.
• 12 add scallions and parsley and cook for five minutes longer.

Black Forest 'strata'

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 6 ounces bittersweet chocolate, coarsely chopped
• 2 1/2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon instant espresso powder
• 1 cup granulated sugar
• 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 9 large egg yolks
• 2 ounces bittersweet chocolate, coarsely chopped
• 1 lb dried cherries
• 1 cup lindemans kriek lambic
• 1 cup heavy cream
• 4 ounces bittersweet chocolate, coarsely chopped

Recipe

• 1 for the cookies:.
• 2 heat the oven to 375°f and arrange the rack in the middle.
• 3 melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
• 4 whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
• 5 in the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color.
• 6 beat in vanilla extract, then add eggs one at a time until fully incorporated. turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
• 7 add dry ingredients and beat at low speed just until incorporated.
• 8 drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes.
• 9 transfer cookies to a rack and let cool to room temperature. (makes 36 cookies).
• 10 for the chocolate crème anglaise:.
• 11 combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat.
• 12 bring to a boil and immediately remove from heat.
• 13 whisk together remaining sugar and egg yolks until pale and well incorporated.
• 14 while constantly whisking, slowly pour in 1/2 of the hot cream.
• 15 pour egg-cream mixture back into the saucepan with the hot cream and place over low heat.
• 16 stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. remove from heat.
• 17 melt chocolate over low heat and whisk into crème anglaise. cool and refrigerate.
• 18 for the garnish:.
• 19 combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
• 20 drain cherries and reserve lambic.
• 21 whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
• 22 to assemble:.
• 23 for each serving, break up three cookies and set aside. in a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. repeat twice to make three complete layers. refrigerate until ready to serve.
• 24 note: after assembling your desserts, you’ll have some leftover chocolate cookies. we’re sure you’ll figure out what to do with them!
• 25 belgian lambics are becoming more popular and therefore more commonplace. lindemans kriek lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores.

Black Forest Bread

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 14
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1 tablespoon hot water
• 2 teaspoons instant coffee granules
• 3/4 cup low-fat buttermilk
• 2/3 cup sugar
• 1/3 cup honey
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 large egg
• cooking spray

Recipe

• 1 preheat oven to 350°.
• 2 combine first 4 ingredients in a large bowl.
• 3 stir in cranberries; make a well in center of mixture.
• 4 combine water and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with a whisk.
• 5 add to flour mixture, stirring just until moist.
• 6 spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
• 7 bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• 8 cool 10 minutes in pan on a wire rack, and remove from pan.
• 9 cool completely on wire rack.

Ground Chicken And Vegetable Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 16 ounces frozen vegetables (light)
• 64 ounces chicken broth
• 8 ounces ground chicken
• 1 medium onion
• 1/2 teaspoon thyme
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon ground pepper
• 1 (14 1/2 ounce) can diced tomatoes (with juice)
• 1 tablespoon canola oil
• 1/2 cup instant barley or 1 1/2 ounces dry barley or 1 1/2 ounces brown rice

Recipe

• 1 wilt diced onion in the oil and add the ground chicken and cook until crumbly and done.
• 2 add vegetables and all other ingredients except salt and pepper.
• 3 simmer for 15 minutes and add salt and pepper to taste.

Gluten Free Two Bite Brownies

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1/2 cup brown rice flour
• 1/2 cup gluten-free oats, ground
• 1 cup tapioca starch
• 1/2 cup sorghum
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon guar gum
• 1 teaspoon instant coffee (optional)
• 1/2 teaspoon sea salt
• 1 ounce chia seeds (two tablespoons)
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1/2 cup yogurt
• 2 cups zucchini, grated fine
• 3/4 cup walnuts, chopped (i grind them)
• 1 cup semi-sweet chocolate chips

Recipe

• 1 in a medium bowl mix flours, baking soda, baking powder, guar gum, salt, cocoa and instant coffee. set aside.
• 2 in a small bowl, mix the chia with the water. set aside.
• 3 in a large bowl cream together the oils and sugars. add the vanilla and eggs beat well. stir in the yogurt. stir the chia mixture again and add it to the wet ingredients.
• 4 add the dry ingredients to the wet a cup at a time, stirring well after each addition.
• 5 add the zucchini, walnuts and chocolate chips and mix well.
• 6 let dough sit for 30 minutes to allow the guar gum set up and preheat oven to 350 degrees.
• 7 fill mini muffin tins to the top and bake for 15 to 25 minutes until the tops are set or a toothpick inserted in centre comes out clean.

Corn And Green Chili Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped (1/2 cup)
• 2 tablespoons margarine or 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups water
• 1 large potato, peeled and diced (1 cup)
• 1 (10 ounce) package frozen whole kernel corn
• 1 (4 ounce) can chopped green chili peppers
• 1 tablespoon instant vegetable bouillon granules or 1 tablespoon chicken bouillon granule
• 1/4 teaspoon fresh coarse ground black pepper
• 2 cups milk
• 2 tablespoons snipped cilantro or 2 tablespoons parsley
• cilantro (optional) or parsley sprig (optional)
• sliced fresh chili pepper (optional)

Recipe

• 1 in a large saucepan cook onion in hot margarine or butter till tender but not brown.
• 2 stir in flour.
• 3 add water, potato, frozen corn, chili peppers, bouillon granules, and pepper.
• 4 bring to a boil; reduce heat.
• 5 cover and simmer about 10 minutes or till potatoes are tender.
• 6 stir in milk and 2 tablespoons cilantro or parsley; heat through.
• 7 to serve, ladle chowder into individual bowls and, if desried, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers.

100 % Whole Wheat Bread

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 8 -9 cups wheat
• 3 tablespoons oil (canola is best)
• 4 1/2 cups warm water (80 degrees, tepid)
• 3 tablespoons honey
• 2 tablespoons instant yeast (rounded)
• 2 tablespoons bread enhancer (rounded)
• 1 tablespoon salt

Recipe

• 1 grind 8 or 9 cups of wheat in the kitchen mill.
• 2 (add about 1/2 cup millet and 1/2 cup flax seed).
• 3 put oil, water, dough enhancer and honey into bosch bowl.
• 4 jog (or pulse) a few times to mix.
• 5 add approximately 6 cups of flour and jog to moisten the flour.
• 6 add yeast and salt.
• 7 if you would like to add whole grains (eg millet or flax) add them at this time instead of grinding it with the flour at the beginning.
• 8 start machine gradually adding flour and let it moisten before adding more.
• 9 you have added enough flour when the dough begins to leave the bottom of the bowl.
• 10 the sides will clean as it kneads.
• 11 knead 7 to 10 minutes.
• 12 remove and shape into 4 loaves.
• 13 (8"x4" greased pans).
• 14 cover with tea towel and plastic sheet.
• 15 let rise until double in volume, approximately 20 to 25 minutes.
• 16 preheat oven to 350°f-375°f and bake for 30 minutes.
• 17 the bread is done when it clearly leaves the sides of the pan and the loaf sounds hollow when you tap the bottom with your finger.
• 18 place on a cooling rack.
• 19 prep time includes standing time.
• 20 note: dough enhancer can usually be purchased where you purchase the wheat or possibly at a health food store.

Amritsari Chole-for "chole Bhatura" Delhi Style

Total Time: 24 hrs 50 mins Preparation Time: 24 hrs Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup chickpeas ('safed' or chole or chole)
• 2 teaspoons instant tea powder or 3 tea bags
• 4 -6 pieces black cardamom pods (moti ilaichi)
• salt (half black salt, half salt, remember in this recipe whenever you use salt, make sure you use )
• 6 cloves
• 1/4 teaspoon cinnamon
• 1 teaspoon black pepper
• 1/2 teaspoon jeera powder
• 1 teaspoon saboot dhania patta (whole coriander seeds)
• 2 teaspoons pomegranate seeds (anardana)
• 1 -2 green chili, finely chopped
• 2 -3 tomatoes, finely chopped
• ginger, finely chopped
• 2 -3 teaspoons coriander, finely chopped
• 1 onion, finely chopped (set aside 1/2)
• 1/2 teaspoon mango powder (aamchur)
• 1 tablespoon garam masala
• red chile
• 2 teaspoons dried coriander
• 2 tablespoons any cooking oil
• 2 bay leaves (set aside)
• 1/2 teaspoon cumin seed (set aside)

Recipe

• 1 powder of dry masala : in a pan, roast all dry masala (clove, cinnamon powder, black pepper, tsp jeera, whole corriander seeds, anardana (pomegranate seeds).
• 2 chole: in a big bowl, add water, chole and soak over night.
• 3 next morning in that same water drop a pouch of tea leaves or tea bags, salt mixture, cloves and black cardamom (moti elaichi) and boil till it becomes soft.
• 4 if your cooker is from india you can let it go until 15 whistles. if u bought it from usa, then after one whistle lower the heat and cook it for about 35 minutes and check after that if its done.
• 5 when cooked discard the tea leaves pouch and water if you have plenty of that. keep one small cup of this water which we can call chole stock.
• 6 in a big pan put boiled chole and add dry masala rough powder and "other masale" except onions, bay leaves, & cumin seeds. mix it well.
• 7 in a separate pan heat oil and add cumin seeds, bay leaves, and onions and fry it till golden brown now add chole and chole stock and cook for 10 minutes. while cooking mash some of chole with masher to mix all the masale well.

Caramel Cappuccino Bars

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 cups rolled oats
• 2 1/3 cups all-purpose flour
• 1 cup pecans, chopped
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups brown sugar, packed
• 2 eggs
• 1 tablespoon instant coffee or 1 tablespoon espresso powder
• 2 teaspoons vanilla
• 3/4 cup caramel ice cream topping
• 1/2 cup pecans, chopped

Recipe

• 1 preheat oven to 350 degrees f. lightly grease a 15x10x1-inch baking pan.
• 2 in a large bowl mix oats, flour, 1 cup pecans, baking soda, and salt; set aside.
• 3 in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. add brown sugar and beat until combined. beat in eggs, 1 tablespoon coffee powder, and vanilla until combined.
• 4 beat in as much of the oat mixture as you can with the mixer. stir in any remaining mixture with a wooden spoon. reserve 2 cups of the mixture for the topping.
• 5 using floured hands, press remaining oat mixture evenly into bottom of prepared pan. spread caramel topping evenly over crust to within 1/4 inch of edges. drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with 1/2 cup pecans.
• 6 bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). cool in pan on a wire rack. cut into bars.

Easy Pumpkin Pudding Or Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 cup canned pumpkin
• 2/3 cup milk
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package instant butterscotch pudding mix
• cool whip (for topping) (optional)
• graham cracker crust (for pie) (optional)

Recipe

• 1 combine all ingredients in mixing bowl.
• 2 beat with wire whisk or spoon for 30 seconds.
• 3 refrigerate for 2 hours, then serve or use for pie filling.
• 4 top with cool whip at serving time.

Chicken And Rice Dinner

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon oil
• 4 small boneless skinless chicken breast halves (1lb)
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1 3/4 cups milk
• 1 1/2 cups instant rice

Recipe

• 1 heat oil in a non stick pan. add chicken, cover and cook for 4 minutes on each side or until done. remove chicken add soup,
• 2 milk and stir, bring to a boil.
• 3 stir in rice, top with chicken, cover. cook on low for 5 minutes.
• 4 sprinkle with fresh rosemary if desired.
• 5 if you use a regular pan you might find that you may need more oil.

English Toffee Balls

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 1/2 cup powdered sugar
• 1 cup butter or 1 cup margarine, softened
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 2 cups all-purpose flour or 2 cups unbleached flour
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3 (3/4 ounce) chocolate coated english chocolate-covered english toffee bars, crushed (i use about 1/3 of a package of the skor bar pieces, found by the chocolate chips in the grocery sto)
• powdered sugar (for coating the cookies after baking)

Recipe

• 1 heat oven to 325 degrees.
• 2 in a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
• 3 lightly spoon flour into measuring cup; level off.
• 4 add flour, milk, vanilla, and crushed toffee bars, mix well.
• 5 shape dough into 1-inch balls.
• 6 place onto ungreased cookie sheets.
• 7 bake at 325 for 13-18 minutes or until edges are a light golden brown.
• 8 remove from cookie sheets; cool completely.
• 9 dip top of each cookie into powdered sugar.

Amy's Citrus Pumpkin Cheesecake ("the Drunken Punkin")

Total Time: 2 hrs 15 mins Preparation Time: 40 mins Cook Time: 1 hr 35 mins

Ingredients

• 1 1/2 cups crushed gingersnaps
• 5 tablespoons butter, melted
• 1 cup sugar
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 teaspoons vanilla, divided
• 3 eggs
• 1 1/4 cups canned pumpkin
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 3/4 teaspoon orange zest
• 3/4 teaspoon lemon zest
• 1 cup heavy cream
• 1 tablespoon dry instant vanilla pudding
• 1 -2 tablespoon powdered sugar (or to taste)
• 1 tablespoon whiskey

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt butter over low heat. stir in 1 tablespoon of sugar and all the gingersnaps. mix thoroughly and press into bottom of 10-inch (greased or sprayed) springform pan. bake 5 minutes and cool on wire rack.
• 3 in large mixing bowl, beat cream cheese well; add 1 cup of sugar and mix well.
• 4 add eggs one at a time, mixing well after each.
• 5 add flour, sour cream, spices, pumpkin, 1 teaspoon vanilla, and citrus zests. mix just until combined.
• 6 pour into prepared crust. bake for 20 minutes. reduce heat to 220 degrees and bake for another hour and 15 minutes. the cheesecake should be set on edges and slightly jiggly in the middle.
• 7 turn oven off and crack the door. let cheesecake cool completely in the oven.
• 8 refrigerate at least 4 hours before removing from springform pan.
• 9 to make spiked whipped cream: combine heavy cream, pudding mix, powdered sugar, remaining 1/2 teaspoon vanilla, and whiskey and whip until firm peaks form.