Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vanilla cake mix
|
1 (15.25 ounce) package |
| 2. |
Plain Greek yogurt
|
1 cup |
| 3. | Water | 1 cup |
| 4. | Vegetable oil | ⅓ cup |
| 5. |
Eggs
|
3 |
| 6. |
Instant white chocolate pudding mix
|
1 (3.9 ounce) package |
| 7. |
White chocolate chips
|
1 cup |
| 8. |
Seedless raspberry jam
|
½ cup |
| 9. |
Cream cheese, softened
|
1 (8 ounce) package |
| 10. |
Butter, softened
|
¼ cup |
| 11. | Vanilla extract | 1 teaspoon |
| 12. |
Confectioners' sugar
|
1 cup |
Cooking
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2 . Stage
Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
3 . Stage
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
4 . Stage
Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
5 . Stage
While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
6 . Stage
When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.
1 . Mix cream cheese, lobster meat, butter, horseradish, onion, and lemon juice together in a medium bowl until smooth. Cover and chill in the refrigerator until ready to serve.
1 . Combine gin, maraschino liqueur, and lemon juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
2 . Garnish with maraschino cherry.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
3 . Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.
1 . Bring water to a boil in a saucepan. Break up noodles and toss into boiling water. Cook until tender, about 3 minutes. Stir in chicken, sour cream, seasoning packet, and dill. Simmer until heated through. Serve garnished with green onions.
1 . Place chicken thighs, one at a time, between 2 sheets of parchment paper and flatten with a mallet.
2 . Combine bread crumbs, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten egg in a third shallow bowl. Dip chicken thighs first in flour, then in beaten egg. Finally, coat with seasoned bread crumbs.
3 . Preheat an air fryer to 375 degrees F (190 degrees C).
4 . Place breaded thighs in the air fryer basket, making sure they are not touching; work in batches if necessary. Mist with avocado oil and cook for 6 minutes. Flip each thigh, mist with oil, and cook an additional 3 to 4 minutes.
1 . Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2 . Place beaten egg in a flat dish.
3 . Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
4 . Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
5 . Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.
1 . Center a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C).
2 . Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread 1/2 of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top, season with salt and black pepper, scatter with remaining garlic cloves, and drizzle with remaining 2 tablespoons olive oil.
3 . Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.
1 . Line a 9x13-inch pan with parchment paper.
2 . Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
3 . Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
4 . Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
2 . Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.
3 . Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!
1 . Prepare and bake cake mix according to package directions for one 9x13-inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1-inch intervals.
2 . While the cake cools, combine gelatin with boiling water. Pour gelatin mixture over the cake. Top with cherry pie filling, then cover with whipped topping. Refrigerate cake for 1 hour before serving.
1 . Cut butter into 1/2 tablespoon-sized chunks. Arrange on a plate and freeze until hard, about 20 minutes.
2 . Sift flour into the bowl of a food processor. Add sugar, salt, and baking powder. Add 1/2 of the frozen butter pieces and mix until incorporated. Add the remaining butter pieces and pulse briefly until pea-sized chunks are visible; do not overmix.
3 . Transfer dough to a mixing bowl and add ice water and vodka. Mix with a hand pastry blender just until a crumbly dough forms. Use your hands to compress the crumbs into a single ball of dough. Divide dough in half then roll each half into a balls wrap in plastic, and press flat into a disc. Refrigerate for at least 1 hour or up to 2 days.
4 . To use: remove from the refrigerator and roll each dough between 2 sheets of waxed paper; dough will be fairly sticky. Bake as directed for any pie recipe you are following.
1 . Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2 . Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside. Dotdash Meredith Food Studios
3 . Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes. Dotdash Meredith Food Studios
4 . While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Dotdash Meredith Food Studios
5 . Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through. Dotdash Meredith Food Studios
6 . Remove from heat, mix in feta cheese, and spoon mixture into pepper halves. Dotdash Meredith Food Studios
7 . Return peppers to the oven until warmed through, about 5 minutes. TTV78