Prepared graham cracker crust
|1 (9 inch)|
Cream cheese, softened
|1 (8 ounce) package|
Frozen whipped topping, thawed
Cherry pie filling
|1 (21 ounce) can|
1 . Stage
In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.
1 . Pour water and rice into a blender; mix until rice begins to break up, about 1 minute. Let rice and water stand at room temperature for at least 3 hours.
2 . Strain rice water into a pitcher and discard rice. Stir in sugar, milk, vanilla, and cinnamon. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
3 . Chill thoroughly before serving over ice. KGora
1 . Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).
2 . Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
3 . Dip each eggplant round in beaten egg and then coat in bread crumb mixture.
4 . Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
5 . Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.
6 . Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.
7 . Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
8 . Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.
1 . Fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. Cover shaker and shake vigorously. Strain drink into a low boy cocktail glass. Top with lemon-lime soda.
1 . Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2 . Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3 . Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4 . Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5 . Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6 . Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7 . Serve with a dusting of ground turmeric and ground cayenne.
1 . In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass.
2 . Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve.
1 . Preheat oven to 400 degrees F (200 degrees C).
2 . Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
3 . Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.
1 . Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
2 . Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
3 . Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
4 . Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
1 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
2 . Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
3 . Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
4 . Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
5 . Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
6 . Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
7 . Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
1 . Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
2 . Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
3 . Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
1 . Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
2 . Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
3 . Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
4 . Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
5 . Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.
1 . Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
2 . Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.