Frozen whipped topping, thawed
|1 (8 ounce) container|
|1 (8 ounce) can|
Instant butterscotch pudding mix
|1 (3.4 ounce) package|
1 . Stage
Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
2 . Stage
Refrigerate salad until completely chilled, at least 30 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2 . Spread chopped peanuts on the bottom of the baking pan.
3 . Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
4 . Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
6 . Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
7 . Pour glaze over baked cake; glaze will pool in cream cheese craters.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2 . Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
3 . Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
4 . Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
5 . Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
6 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
7 . Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
2 . Bon Appetit!!!
3 . Cucumber rolls ready, decorate and let's.
4 . Roll and cut into pieces with a very sharp knife.
5 . Finely chop the salmon and dill. Mix with cream cheese, add pepper, lemon juice and olive oil. Stir until smooth and lay the filling on several plates of cucumber superimposed one on one.
6 . Finely chop the cucumber using a peeler.
1 . Gather all ingredients. Dotdash Meredith Food Studios
2 . Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
3 . Place brown sugar, oats, flour, and butter in a large bowl; mix until crumbly. Dotdash Meredith Food Studios
4 . Place 1/2 of the crumb mixture in the bottom of the prepared pan. Spread apples evenly over crumb mixture. Dotdash Meredith Food Studios
5 . Sprinkle with sugar and cinnamon; top with remaining crumb mixture. Dotdash Meredith Food Studios
6 . Bake in the preheated oven until golden brown, 40 to 45 minutes. Dotdash Meredith Food Studios
1 . In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.
1 . Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
2 . Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
3 . In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
4 . Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
5 . Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.
1 . Bon Appetit!!!
2 . A quick casserole with potatoes and meat is very tender, tasty and satisfying, you do not need too much time to cook if you especially boil the potatoes and meat. You can use any meat in this casserole, you can also sprinkle grated cheese on top. You can also add any greens for aroma and brighter taste. Use your favorite spices as well, you can add a little spicy.
3 . Serve the casserole warm.
4 . Transfer potatoes with meat to a baking dish. Pour the egg and place in a preheated oven to 180 degrees for 30 minutes.
5 . Beat eggs with mayonnaise, salt and pepper to taste.
6 . To make the casserole even tastier, fry the potatoes and meat until golden brown in a pan.
7 . Boil the fillet in salted water until tender, cool and cut into cubes.
8 . Boil the potatoes in their skins, cool, peel and cut into cubes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.
3 . Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
4 . Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 . In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt; gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
3 . Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4 . To make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.
1 . Cut the bacon into strips until light brown, then lay it on a plate.
2 . Beat eggs with a whisk, add mayonnaise, grated cheese and salt a little.
3 . Cut the leek into rings and fry until soft in the pan where the bacon was fried.
4 . Add bacon to the onion, salt, pepper, add spices to taste and warm for a few more minutes.
5 . Add bacon and onion to the eggs and mix.
6 . Roll out the dough to fit the shape, make sides. Put the filling and bake in a preheated oven to 200 degrees for about 40-50 minutes.
7 . Let the cake cool, cut and serve.
8 . Bon Appetit!!!
9 . Onion Pie with Bacon is very tasty, fragrant, tender and hearty, it is very simple to cook. For cooking, you can use the dough you bought or prepared. Your whole family will surely like this pie, instead of onions you can use leek and the usual one only then it needs to be fried a little longer. Mayonnaise can be safely replaced with sour cream only then add a little more salt and spices.
1 . Pour the milk into a saucepan, add the semolina, sugar and cocoa. Mix well and put on medium heat.
2 . Stirring frequently, cook until mushy. Remove from the heat and add vanilla. Stir well. Take a muffin tin, rinse with water, so that the inside of the tin is wet. Spoon the chocolate semolina into the mold. Wait until it has cooled to room temperature. Then put it in the fridge for about 2 hours.
3 . Once well cooled, remove the dessert from the mold, pour the melted chocolate over it. Sprinkle with coconut shavings. And that's it! ;)