Recipes, Dinner Ideas, Healthy Recipes & Food Guide

Cheesecake Crescent Rolls

noreply@blogger.com (Luthfi Rahman) — Tue, 14 May 2013 23:09:00 +0000

Cheesecake Crescent Rolls

Ingredients:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar

Instructions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Source: http://community.qvc.com/forums/recipe/topic/367528/cheesecake-crescent-rolls.aspx

Tropical Pineapple Coconut Banana Bread

noreply@blogger.com (Luthfi Rahman) — Tue, 14 May 2013 23:00:00 +0000

photo: babble.com

I’ve made many kinds of banana bread recipes, but this remains my absolute favorite. If you’re looking for a very moist, dense cake with loads of bananas… this is your recipe. Add some extra tropical flavors like pineapple, cream of coconut and macadamia nuts and you’ll be in heaven!

Tropical Pineapple Coconut Banana Bread

Ingredients:

1 stick of butter, melted and cooled
1/3 cup organic cane sugar
1/3 cup dark brown sugar
2 eggs
1 1/2 cups white flour
1/2 cup whole wheat flour
1 teaspoons salt
2 teaspoons baking powder
5 very ripe bananas, coarsely mashed
6 oz. canned crushed pineapple, drain liquid
5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t find cream of coconut and I added a 1/4 tsp of vanilla)
1 teaspoon vanilla
1/2 cup of roughly chopped and toasted macadamia nuts

Instructions:

Preheat oven to 350F. Grease a standard loaf pan

Toast the nuts in the oven for about 10 minutes

Cream butter, 2 of the mashed bananas and sugars in a large bowl.

Mix in eggs.

In a separate bowl, mix the remaining dry ingredients

Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.

Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!

Fold in the nuts.

Pour batter into the pan

Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven… my oven is commercial grade and tends to cook faster than others… just keep an eye on it :D

Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

Source: http://www.babble.com/best-recipes/tropical-pineapple-coconut-banana-bread/

Chocolate Lovers Chocolate Mousse Pie

noreply@blogger.com (Luthfi Rahman) — Sun, 12 May 2013 14:25:00 +0000

photo: verybestbaking.com

This amazing Chocolate Lover's Chocolate Mousse Pie has a chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and is topped with a chocolate drizzle. Perfect for entertaining or elegant treats.

Prep: 30 mins
Cooking: 10 mins
Cooling: 30 mins
Yields:12 servings

Chocolate Lovers Chocolate Mousse Pie

Ingredients:

1 cup graham cracker crumbs
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons powdered sugar
1 teaspoon vanilla extract

Instructions:

COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.

BAKE for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up side of crust. Cool to room temperature.

MICROWAVE 2 cups morsels and 3/4 cup cream in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie. Llet stand a few minutes before serving.

Source: http://www.verybestbaking.com/recipes/29755/Chocolate-Lovers-Chocolate-Mousse-Pie/detail.aspx

Orangesicle Mousse Dessert

noreply@blogger.com (Luthfi Rahman) — Sun, 12 May 2013 14:20:00 +0000

photo: pillsburybaking.com

Orangesicle Mousse Dessert

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 package Pillsbury® Orangesicle Orange Crème Flavored Cookie Mix
1 cup quick oats
1/2 cup butter, softened
1 large egg
2 (4 serving size) packages orange flavored gelatin
1 1/2 cups boiling water
1 can Pillsbury® Creamy Supreme® Orangesicle Orange Crème Flavored Frosting, divided
2 (8 oz.) packages cream cheese, softened
1 1/2 cups heavy cream
1 (11 oz.) can mandarin oranges, drained

Instructions:

HEAT oven to 375°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine cookie mix, oats, butter and egg in large bowl. Press lightly into prepared pan. Bake 17 to 19 minutes or just until edges begin to brown. Remove from oven. Cool completely on wire rack.
WHISK orange gelatin and water in large bowl for 2 minutes. Beat in cream cheese on low speed with electric mixer until blended. Reserve 3 tablespoons frosting for topping. Whisk remaining frosting into orange filling until smooth. Chill 30 minutes.
BEAT heavy cream and 3 tablespoons frosting in large bowl until stiff peaks form. Chill. Stir chilled orange filling. Pour over cookie crust. Chill 1 hour or until filling has hardened. Spread whipped cream evenly over orange filling. Arrange oranges on top of whipped cream. Cut into 24 bars. Chill until ready to serve.

Source: http://www.pillsburybaking.com/recipes/details/7126

Strawberry-Lemon Shortbread Bars

noreply@blogger.com (Luthfi Rahman) — Sat, 11 May 2013 23:52:00 +0000

photo: myrecipes.com

Bar cookies go glam in this sweet-tart shortbread bar treat. Cut the bars into single-serving sizes and top with a dollop of whipped cream and a sliced strawberry for top-notch presentation.

Strawberry-Lemon Shortbread Bars

Ingredients:

2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
2 (8-oz.) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Garnishes: sweetened whipped cream, fresh strawberry slices

Instructions:

1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 20 to 22 minutes or until lightly browned.

3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.

4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.

Note:
Refrigerate leftovers. Store them in an airtight container up to 2 days.

Source: http://www.myrecipes.com/recipe/strawberry-lemon-shortbread-50400000111518/

Houdini Bars

noreply@blogger.com (Luthfi Rahman) — Sat, 11 May 2013 23:48:00 +0000

photo: cakespy.com

What's a Houdini bar? Named for the magician because because they're "so rich and delicious that they disappear quickly," these dense bars are comprised of a cakey crust filled with a buttery, cheesecake-y filling with nuts and coconut. Heaven on a plate? Yes indeed: they taste like birthday cake, cheesecake, and coconut cream pie--simultaneously--in every beautiful bite. If you love decadent desserts, these ones will disappear fast.

Houdini Bars

adapted from The Cake Mix Doctor Returns
Recipe says that it makes 30, but we only got 12 (gluttons)

Ingredients:

1 package (18.25 oz) plain yellow cake mix
1 stick butter, melted
3 large eggs
1 package cream cheese, at room temperature (recipe calls for reduced-fat; I used full-fat)
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
1/2 cup sweetened flaked coconut
1/2 cup walnuts (original recipe called for pecans; either way, the nuts are optional)

Instructions:

Place a rack in the center of the oven and preheat the oven to 350F. Set aside a generously greased 9x13-inch pan.
Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, about 1 minute. Press the batter into the bottom and partially up the sides of the baking pan (I used my hands) and set the pan aside.
Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the remaining 2 eggs and the vanilla and the confectioners' sugar and beat on low speed until smooth and combined, about 1 minute. Fold in the coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts, if you've chosen to use them.
Bake the bars until the edges are well browned and the center is firm to the touch, about 40 to 50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot!)

These bars keep in the fridge for up to five days. If they last that long.

Source: http://www.cakespy.com/blog-old/2009/9/30/disappearing-act-houdini-bars.html

Kahlua Ice Cream Pie

noreply@blogger.com (Luthfi Rahman) — Sat, 11 May 2013 12:11:00 +0000

Kahlua Ice Cream Pie

Ingredients:

9 ounces Chocolate wafer cookies
1/2 cup Unsalted butter — melted
10 tablespoons Kahlua — divided
1 teaspoon Espresso powder
3 ounces Semi-sweet chocolate — choped
1 tablespoon Unsalted butter
1 pint Ice cream; vanilla, coffee ,or chocolate chip
1 pint Chocolate ice cream
3/4 cup Whipped cream

Instructions:

In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9″ pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely.
In small saucepan, heat 6 tbls Kahlua and espresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

Number of servings: 8

Orange Dream Layered Squares

noreply@blogger.com (Luthfi Rahman) — Sat, 11 May 2013 11:59:00 +0000

Here is a fun recipe that has many flavor options if you are willing to experiment. You can easily change the flavor of this dessert by substituting another flavor of Jell-O gelatin for the orange. Depending on the flavor you may not have to change the orange juice. However, you can try using apple juice, cherry juice, lemonade and other options to complement your gelatin flavor. You can also change the instant pudding flavor to French vanilla, cheesecake, banana or chocolate.

Ingredients:

6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
2 Tbsp. butter, melted
1/2 cup orange juice
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest

Instructions:

MIX graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
MICROWAVE juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
BEAT remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.

Preparation time: 30 minute(s)

Cooling time: 3 hour(s)

Number of servings (yield): 9

Source: http://allrecipes.com/recipe/orange-dream-layered-squares/

Homemade S’mores Ice Cream and Graham Crackers

noreply@blogger.com (Luthfi Rahman) — Thu, 09 May 2013 23:30:00 +0000

Since I had graham flour on hand I decided to make the graham crackers from scratch. Boy was I right in doing this. Homemade graham crackers are incredible! The recipe is quite easy too. So if you feel up to it, I suggest making the graham crackers from scratch for this recipe. You will have tons left over too so you can make some classic s’mores or just snack on them. The best part of making graham crackers from scratch is you can choose the size! I made some large ones for s’mores and some small ones for snacking.

About Homemade Ice Cream: this is a recipe where you need a specific, single-function tool. I don’t like sharing recipes that require such things–as they become exclusive–but it’s Ice Cream. If you love ice cream then you should have an ice cream maker- Also, to ensure the ice cream is the right texture–creamy with no ice crystals–, the batter needs to be very, very cold and your ice cream maker bowl also very very cold. I suggest keeping the batter in your fridge at it’s coldest setting and putting the batter in the bottom of the fridge. Leave the batter overnight for at least 8 hours after mixing. As for your ice cream maker bowl, that should be put in your freezer at least 24 hours before you plan on making ice cream. Because I make ice cream often, I store my ice cream maker in the freezer and keep my freezer at -8F, it’s coldest temperature.

This ice cream is incredible. The chocolate is delicious and rich. The marshmallow adds a scrumptious sweetness and the bits of graham crackers and milk chocolate mixed in add a bite that make this ice cream unmistakably s’more ice cream.

photo: chasingdelicious.com

S’more Ice Cream

Ingredients:

1 quart half and half (or 2 cups heavy cream and 2 cups whole milk)
4 ounces (1 cup) unsweetened good cocoa powder
1 vanilla bean (or a teaspoon of vanilla extract)
2 ounces 70% (bittersweet) chocolate, chopped finely
4 ounces 60& (also bittersweet-er) chocolate, chopped finely
8 egg yolks
6 ounces (1 cup) sugar
1 cup graham crackers, chopped
4 ounces milk chocolate, chopped
1 cup small marshmallows

Instructions:

1. Put the cocoa in a heavy bottom pot (at least 3 quarts). Slowly pour in enough of the half and half to make a paste. It will be clumpy and a bit difficult to mix all together at first but be patient, it will get there. Pour in the rest of the half and half in slowly and mix well. I use a whisk but a wooden spoon will work too.

2. Slice the vanilla bean open lengthwise and scoop out the little seeds into the chocolate mixture. Add the bean as well. Heat over medium heat until the mixture is scalding (steaming heavily but not yet boiling or simmering).

3. Take the pot off the heat and stir in the chopped 60% and 70% chocolate. Stir well until the chocolate is completely melted. I would stir a bit longer than you think you need to as the ice cream can be gritty if the chocolate is not melted completely. Set aside.

4. Whip the egg yolks and the sugar until they are light and fluffy.

5. While whipping fast (or on high speed) temper the egg mixture by slowly pouring in the chocolate mixture.

6. Return the mixture to the pot and put over low-medium heat stirring constantly until the mixture is thick enough to coat a spoon. Be careful with this step and do not heat longer than 5 to 8 minutes as it could scramble the eggs. Also, do not go any higher than medium heat.

7. Pour the batter into a bowl and let cool. Once cool place in the refrigerator covered and chill overnight.

This graham cracker recipe is modified from Alton Brown’s graham cracker recipe. This dough is made using a food processor. If you do not have a food processor you can use your hands by first pinching the butter in the flour mixture, then when you add the liquid and honey using a kneading motion. Beware since this mixture has honey it will be a messy process.

photo: chasingdelicious.com

Homemade Graham Crackers

Ingredients:

8 ounces (1 1/2 cups) graham flour
2 ounces (1/2 cup) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces (1/2 cup) brown sugar
3 ounces (3/4 stick) unsalted butter, cold
3 ounces (1/4 cup) honey
1/8 cup milk
1 teaspoon vanilla extract

Instructions:
1. Place the flours, baking powder and soda, salt and sugar in a food processor. Pulse until combined.

2. Add the cold butter and pulse until the mixture resembles corn meal.

3. Add the honey, milk and vanilla and pulse until the mixture begins to come together and form a dough.

4. Dump the mixture out onto parchment paper and knead a few moments if needed. Flatten to a 1" thick disk and refrigerator for 30 minutes.

5. Preheat the oven to 350F.

6. Remove the dough from the refrigerator and roll out on a lightly floured surface. Roll the dough out to 1/8th to 1/4 inch thick.

7. Using a cookie cutter (i used a ridged cookie cutter) or using a pizza cutter cut out square cookies. Using a toothpick or skewer, pokes holes in the top in any pattern you wish. I made some large cookies at 2 inchesand some small at 1 inch.

8. Place the cookies on a baking sheet lined with baking paper.

9. Bake in a preheated oven for 15 minutes for small 1 inch cookies and 20-25 minutes for 2 inch cookies, or until the sides begin to brown.

Source: http://chasingdelicious.com/smore-ice-cream-and-homemade-graham-crackers/

Lime Bars

noreply@blogger.com (Luthfi Rahman) — Tue, 07 May 2013 23:12:00 +0000

photo: evilshenanigans.com

Lime Bars

Yield 16 bars

Ingredients:

For the crust:

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime

For the filling:

2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup lime juice

Instructions:

Heat the oven to 350F, then grease an 8″ square pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).

Combine the graham cracker crumbs, melted butter, sugar, and zest. Press into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Allow to cool completely.

Once the crust is cooled combine the egg yolks and condensed milk until well mixed. Stir in the lime juice and combine. It will begin to thicken slightly.

Pour the filling into the crust, making sure the filling reaches the edges. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour, overnight is better. Pull the bars out of the pan using the parchment paper and transfer to a cutting board. Cut into 16 squares with a serrated knife. To make cutting cleaner wipe the knife with a damp cloth between cuts.

Store in the refrigerator in an air tight container. They last for about five days.

Source: http://www.evilshenanigans.com/2009/03/lime-bars/

See’s Candy Fudge

noreply@blogger.com (Luthfi Rahman) — Tue, 07 May 2013 23:07:00 +0000

photo: tastebook.com

See’s Candy Fudge

Ingredients:

4 1/2 cups sugar
3 (12 ounce) packages chocolate chips
1/2 lb margarine
1 teaspoon vanilla
1 (12 ounce) can evaporated milk
7 ounces marshmallow cream
2 cups nuts

Instructions:

Mix 4 1/2 cups sugar with one (1) can evaporated milk.
Biol 7 to 8 minutes, stirring often (rolling boil).
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallows together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
Cut into squares before firm.

No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware!

Source: http://www.tastebook.com/recipes/2981162-See-s-Candy-Fudge

Fruit Tacos With Chocolate Tortillas

noreply@blogger.com (Luthfi Rahman) — Sun, 05 May 2013 22:58:00 +0000

photo: sheknows.com

Fruit Tacos With Chocolate Tortillas

Tired of the same old breakfast foods? Spice things up with these healthy fruit tacos. The chocolate tortillas come together quickly and can be made ahead to accommodate your early morning rush.

Ingredients:

1 cup whole wheat flour
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup coconut oil
4 tablespoons agave nectar
1-1/2 cups warm water
1 small papaya
1 mango
1/2 cup blueberries
1 cup strawberries
2 kiwis
Juice from one lime

Instructions:

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients. 

Mix the ingredients together with a wooden spoon until a large ball of dough forms. 

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes. 

Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds. 

Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel. 

Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.  

To serve, place one chocolate tortilla on a serving plate. 

Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla. 

Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully. 

Source: http://www.sheknows.com/food-and-recipes/articles/961851/fruit-tacos-with-chocolate-tortillas-recipe

Pineapple Dream Cake

noreply@blogger.com (Luthfi Rahman) — Sun, 05 May 2013 22:54:00 +0000

photo by aldrichmh

Pineapple Dream Cake

Ingredients:

1 (18 1/4-ounce) box pudding yellow cake mix
1 (8-ounce) can crushed pineapple
1/2 cupsour cream
Whipped Topping
1 (3 1/2-ounce) box instant vanilla pudding; (small)
1 (6-ounce) package Cool Whip Whipped Topping
1 (20-ounce) can crushed pineapple

Instructions:

Add cake mix, eggs, oil and water as directed on cake mix box.
Mix in sour cream, crushed pineapple and pour into 11 x 13-inch pan.
Bake at 350F until done.
Dissolve pudding in pineapple with juice then fold in cool whip.
Frost when completely cooled.

Source: http://www.bigoven.com/recipe/231239/Pineapple-Dream-Cake

COOL WHIP Chocolate Pudding Pie

noreply@blogger.com (Luthfi Rahman) — Fri, 03 May 2013 23:06:00 +0000

photo: kraftcanada.com

COOL WHIP Chocolate Pudding Pie

Ingredients:

1-1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
1-1/2 cups cold milk
1-1/2 cups thawed Cool Whip Whipped Topping, divided

Instructions:

MIX baking crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.

BEAT pudding and milk with whisk 2 min. Stir in 1 cup Cool Whip; spoon into crust.

REFRIGERATE 30 min. or until set. Serve topped with remaining Cool Whip.

tips:

SUBSTITUTE

Prepare as directed, except substitute Jell-O Chocolate Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

Source: http://www.kraftcanada.com/en/recipes/cool-whip-chocolate-pudding-84355.aspx

Chicken and Broccoli Stir Fry

noreply@blogger.com (Luthfi Rahman) — Fri, 03 May 2013 23:00:00 +0000

Chicken and Broccoli Stir Fry

Ingredients:

1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
2 teaspoons cornstarch

Instructions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Cinnamon-Apple Cake

noreply@blogger.com (Luthfi Rahman) — Wed, 01 May 2013 22:40:00 +0000

photo: myrecipes.com

Cinnamon-Apple Cake

Ingredients:

1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Instructions:

Preheat oven to 350°.
Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Source: http://www.myrecipes.com/recipe/cinnamon-apple-cake-10000000222502/

Lemon Lush

noreply@blogger.com (Luthfi Rahman) — Wed, 01 May 2013 22:36:00 +0000

photo: allrecipes.com

Lemon Lush

Ingredients:

2 cups all-purpose flour
1 cup butter, softened
2 (8 ounce) packages cream cheese
1 cup white sugar
2 (3.4 ounce) packages instant lemon pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed

Instructions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Source: http://allrecipes.com/Recipe/Lemon-Lush/Detail.aspx

Choco-Buzz

noreply@blogger.com (Luthfi Rahman) — Tue, 30 Apr 2013 22:50:00 +0000

photo: kingarthurflour.com

Choco-Buzz

cake:

1 cup butter
1/3 cup Dutch-process cocoa
1 cup hot water
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon espresso powder, optional
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or yogurt; low-fat is fine
2 large eggs
1 teaspoon vanilla extract

filling:

1/3 cup Dutch-process cocoa, sifted*
1/2 cup semisweet chocolate chips
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 cup (4 tablespoons) butter
1/2 cup vegetable shortening
4 cups confectioners' sugar, sifted*

*For the smoothest filling — yes, you DO have to sift the cocoa and sugar. If a few lumps don't bother you, never mind the sifting.

icing:

1 cup semisweet chocolate chips
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/3 cup heavy cream
3/4 cup confectioner's sugar, sifted*

*For extra-chocolate-y icing, substitute 1/2 cup confectioners' sugar + 1/4 cup Dutch-process cocoa powder, sifted together, for the 3/4 cup confectioners' sugar called for.

Instructions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan; or line with parchment, and grease the parchment.

1) To make the cake: Melt the butter, and stir in the cocoa and hot water.

2) In a separate bowl, combine the flour, espresso powder, sugar, soda and salt.

3) Pour the cocoa mixture over the dry ingredients, stirring to blend.

4) Beat in the buttermilk or yogurt, eggs and vanilla.

5) Pour the batter into the prepared pan. Bake the cake for 30 minutes, or until it tests done. (You'll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan). Remove from the oven and cool on a rack.

6) To make the filling: Place the cocoa, chips, salt, and heavy cream in a microwave-safe bowl. Heat until the cream is very hot, and the chips have softened. Remove from the heat, and stir till the chips are melted and the mixture is smooth, reheating briefly if necessary. Stir in the vanilla, and set aside.

7) In a large bowl, beat together the butter, shortening, and half the confectioners' sugar until fluffy. It'll go through a crumbly stage; keep on beating and it'll come together.

8) Add the chocolate mixture, beating till smooth.

9) Scrape the bowl, then add the remaining confectioners' sugar. Beat again until the filling is a fluffy, spreadable texture; adjust the consistency with a little more cream, if necessary.

10) To assemble the cakes: Turn the cooled cake out of the pan, and cut it in half crosswise, to make two 9" x 6 1/2" rectangles. Using a long serrated knife, slice through the middle of each rectangle to make two halves (a top and a bottom) suitable for filling.

11) Spread half the filling on one bottom piece, using your wet fingers to pat/spread it right to the edge of the cake. Repeat with the other bottom piece. Top the bottom pieces with the top pieces. You should now have two chocolate-filled 9" x 6 1/2" cakes.

12) To make the icing: Combine the chocolate chips, corn syrup, vanilla, and heavy cream in a microwave-safe bowl. Microwave until the cream is very hot, and the chips have softened. Stir till the chips have melted and the mixture is smooth, reheating briefly if necessary.

13) Add the confectioners' sugar, or the confectioners' sugar/cocoa, and beat till smooth.

14) Spread the icing evenly over the two cakes. Working with one cake at a time, make two vertical slices and two horizontal slices, to yield nine 2" x 3" snack cakes. Repeat with the remaining cake.

15) Serve immediately. For storage, allow the icing to set, then wrap each cake in plastic wrap individually. Cakes freeze nicely if well-wrapped.

Yield: 18 snack cakes.

http://www.kingarthurflour.com//recipes/choco-buzz-recipe

Tres Leches (Milk Cake)

noreply@blogger.com (Luthfi Rahman) — Tue, 30 Apr 2013 22:40:00 +0000

photo: allrecipes.com

Tres Leches (Milk Cake)

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Source: http://allrecipes.com/recipe/tres-leches-milk-cake/

Key Lime Yogurt Pie

noreply@blogger.com (Luthfi Rahman) — Mon, 29 Apr 2013 22:49:00 +0000

photo: shape.com

You won’t need the luck o’ the Irish when you’re whipping up this low-cal key lime pie. Thanks to fat-free cream cheese and light yogurt, this no-bake dessert won’t max out your daily calorie intake.

Key Lime Yogurt Pie

Ingredients:

2 tbsp. cold water
1 tbsp. fresh lime juice
1 1/2 tsp. unflavored gelatin
4 oz. fat-free cream cheese, softened
3 containers (6 oz. each) Yoplait Light Thick & Creamy key lime pie yogurt
1/2 c. frozen (thawed) reduced-fat whipped topping
2 tsp. grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz.)

Instructions:

In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Makes 8 servings.

Source: http://www.shape.com/healthy-eating/meal-ideas/10-tasty-green-foods-st-pattys-day

Easy Cheesy Breadsticks

noreply@blogger.com (Luthfi Rahman) — Mon, 29 Apr 2013 22:40:00 +0000

photo: food.com

Easy Cheesy Breadsticks

Ingredients:

1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Instructions:

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

Source: http://www.food.com/recipe/easy-cheesy-breadsticks-149066

Coconut Cream Cupcakes

noreply@blogger.com (Luthfi Rahman) — Sat, 27 Apr 2013 23:25:00 +0000

photo: blogs.babble.com

Coconut Cream Cupcakes

Coconut cream pie, meet cupcake. The best of both worlds, in one hand-held dessert, don’t you think? Who says pouffy, pillowy coconut cream pie should be limited to a pastry crust? These coconut cupcakes are made with coconut milk – in the batter and frosting – and then doused in shredded coconut to simulate a classic diner-style coconut cream pie. And because it looks divine, of course.

Coconut extract is added for an extra boost of coconut flavor. If you don’t have any, substitute vanilla.

Ingredients:

1 cup butter, at room temperature
2 cups sugar
4 large eggs
1 tsp coconut extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup coconut milk or regular milk

Frosting (recipe follows) and shredded coconut, for decorating

Coconut Frosting:

1 cup butter, at room temperature
8 cups confectioners’ sugar
1/2 cup coconut milk or regular milk
1 tsp coconut extract

Instructions:

Preheat oven to 350F. Line cupcake pans with paper liners; set aside.

In a large bowl beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each. Beat in the vanilla.

In a medium bowl, stir together the flour, baking powder and salt. Add about a third to the butter mixture, beating on low speed just until combined. Add half the coconut milk in the same manner, then another third of the flour mixture, the rest of the coconut milk and the rest of the flour. It may look curdled at some point -this is OK.

Fill the prepared muffin cups 3/4 full and bake for 20-25 minutes, until pale golden and springy to the touch. Meanwhile, to make the frosting: beat the butter and half the confectioners’ sugar until smooth; add half the coconut milk, then the rest, and the extract, and the rest of the confectioners’ sugar, beating until you have a spreadable frosting. Cool completely before frosting. If you like, put about a cup of shredded coconut into a shallow dish and dip freshly frosted cupcakes to coat completely. Makes about 2 dozen cupcakes.

Source: http://babble.com/best-recipes/coconut-cream-cupcakes-2/

Citrus Almond Champagne Cake Recipe

noreply@blogger.com (Luthfi Rahman) — Sat, 27 Apr 2013 23:18:00 +0000

photo: muffintinmom.com

Citrus Almond Champagne Cake Recipe

This is one of those simple cake recipes that will surely leave the tummies of all who eat it happy and satisfied. Easy cake recipes that are both easy and delicious can be hard to find. This Citrus Almond Champagne Cake is both. Serve it a baby shower, birthday or dinner party

get the recipe here: Citrus Almond Champagne Cake Recipe by Michelles Journal Corner

Creme Caramel

noreply@blogger.com (Luthfi Rahman) — Fri, 26 Apr 2013 23:15:00 +0000

photo: foodnetwork.com

Creme Caramel

Ingredients:

2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoons vanilla extract

Instructions:

Special equipment: a pastry brush, 6 (4-ounce) ramekins

Preheat the oven to 325 degrees F.

Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.

In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.

Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Source: http://www.foodnetwork.com/recipes/the-cookworks/creme-caramel-recipe/index.html

Strawberry Chiffon Pie

noreply@blogger.com (Luthfi Rahman) — Fri, 26 Apr 2013 23:12:00 +0000

photo: preparedpantry.com

Strawberry Chiffon Pie

Ingredients:

1 3/4 cup graham cracker crumbs
1/2 cup butter (1 stick), melted
1/4 cup sugar
2 cups whipping cream
1/4 cup sugar
16 ounces fresh or frozen strawberries, pureed
2 envelopes unflavored gelatin
1/2 cup sweetened condensed milk
2-3 drops red red food color gel or equal

Instructions:

Preheat the oven to 350 degrees if you wish to bake your crumb crust. Baking helps hold the crust together but is not necessary.

In a 9-inch springform pan, mix the graham cracker crumbs and sugar. Make a well in the center of the crumbs and pour in the melted butter. Using a whisk mix together the crumbs and butter until moistened. Shape the crust with the edge of a cup pressing the crumbs against the bottom and sides of the pan. If you choose, bake the crust for 6 to 8 minutes or until the edges are barely browned. Set aside to cool.
In a mixer, beat the whipping cream until soft peaks form. Add the sugar and continue to beat until stiff peaks form. Set aside.
In a small saucepan over medium heat, mix the pureed fruit and gelatin until dissolved. Remove from heat. Stir in the sweetened condensed milk. Add food coloring, if desired. (Make it darker than you think you should. You will be folding it into the whipped cream therefor lightening the color.) Allow to cool slightly.
Fold the fruit mixture into the whipped cream until smooth using a whisk if necessary. Pour filling into the crumb crust. Refrigerate until set for at least 45 minutes. (You can speed up the process by putting it in the freezer for 15 to 20 minutes.)
Serve cold with whipped cream and fresh berries for garnish. We drizzled white chocolate dessert sauce over top.

Cream Cheese Variation

Whip only 1 3/4 cup of cream, instead of 2 cups, and add 8 ounces of softened cream cheese. Continue beating until fluffy. Continue with the recipe.

Source: http://www.preparedpantry.com/Recipes/Strawberry-Chiffon-Pie.htm