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Creamy Chocolate Meringue Pie
Easy and very delicious . i love to make it . sice i bite it its taste is awesome thats make me to eat full .. plz You also guys don't miss the taste of this recipe
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Ingredients:
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pie shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Instructions:
In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden.
Caramel pecan frozen delight Pie:
there goes my diet cause I love caramel. Will wind up eating both pies...lol. Guess I'll make these pies and give to my frands and I'll keep a couple of pieces at home. i love it . hope so you guyx Also like this
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Ingredients:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar
1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
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Instructions:
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
Bake 6 minutes, until set. Cool completely.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
Pomegranate Crepes With Roasted Vegetables
it is easy and delicious recipe .. easy to cook and have realy good taste ... it is full fill with vagetables and health food
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Ingredients:
Crepes
1 cup all-purpose flour
1-1/2 cups milk
2 large eggs
1 tablespoon olive oil
1/4 cup Parmesan cheese
Roasted Vegetables
1 cup arils from 1–2 large POM Wonderful pomegranates
1 Japanese eggplant, sliced lengthwise 2 inches long, 1/4-inch thick
1 zucchini, sliced lengthwise 2 inches long, 1/4-inch thick
1 yellow squash, sliced lengthwise 2 inches long, 1/4-inch thick
1 red or yellow bell pepper, sliced lengthwise 1/4-inch thick
1 red onion, sliced 1/4-inch thick
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons basil, shredded
Walnut Sauce
1/2 cup arils from 1 large POM Wonderful pomegranate
1/2 cup toasted walnuts, chopped
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup heavy cream
2 tablespoons basil, shredded (garnish)
Instructions:
Crepes:
1. In a bowl or food processor, combine flour, milk, eggs, olive oil and beat until well combined. Stir in Parmesan cheese.
2. Heat a small 6"" skillet or crepe pan and grease lightly.
3. Add 3 tablespoons batter and tilt pan to spread.
4. Brown on one side only and remove to a towel-covered sheet pan; set aside.
Roasted Vegetables:
1. Preheat oven to 400°F.
2. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
3. Prepare walnut sauce according to instructions below; set aside.
4. On a foil-covered sheet pan, mix all vegetables with oil, salt and black pepper.
5. Bake for 30 to 45 minutes. Remove from the oven and cool in the pan. Sprinkle with fresh basil and 1 cup arils; toss together and set aside.
6. To fill crepes, place crepe on a flat surface and divide the roasted vegetables amongst the crepes. Fold crepes over and roll to close.
7. Place seam-side down in a 9"" x 13"" casserole dish. Cover each with a teaspoon of walnut sauce.
8. Bake 20 minutes. Remove from the oven. Sprinkle with remaining arils before serving.
Walnut Sauce:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside.
2. Heat a skillet and toast walnuts; cook and stir until fragrant.
3. Add salt, pepper and heavy cream; cook until hot.
4. When ready to serve, spoon over crepes and sprinkle with 1/2 cup arils and basil.
Spicy Caramel Brownies
These fudgy brownies have a thick, rich swirl of dulce de leche and a kick from ground red pepper. If you prefer a milder version, omit or reduce the pepper. Allow egg whites to stand at room temperature 15 minutes to take the chill off before using.
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Ingredients:
1 (14-ounce) can fat-free sweetened condensed milk
1 ounce bittersweet chocolate, chopped
1/2 cup sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 large egg whites
4.25 ounces all-purpose flour (almost 1 cup)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon ground red pepper
1/8 teaspoon salt
Cooking spray
Instructions :
1. Pour sweetened condensed milk into the top of a double boiler; place over boiling water. Reduce heat to low; simmer for 1 1/2 hours or until mixture is thick and caramel-colored, stirring occasionally. Cool slightly.
2. Preheat oven to 350°.
3. Place chocolate in a microwave-safe dish, and microwave at HIGH 30 seconds or until almost melted, stirring after 15 seconds. Combine melted chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add vanilla and egg whites; beat until well blended. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, 1/3 cup cocoa, baking powder, pepper, and salt. Add flour mixture to sugar mixture; beat just until blended. Stir half of sweetened condensed milk into batter. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Dollop the remaining sweetened condensed milk by the spoonful over chocolate mixture; swirl together using a knife. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.
Apple Pie Oatmeal with Bruleed Crust
"I could eat this oatmeal every day of the week. Its makes you feel like you are eating dessert for breakfast"
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INGREDIENTS:
Apples and Cranberries
1/2 cup water
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup dried cranberries
Pinch salt
1 large Granny Smith apple, peeled, cored and cut into medium dice
Oatmeal
2 3/4 cups whole milk
1 cup quick cooking Irish oatmeal (recommended: McCann's)
1 teaspoon freshly grated orange zest
Pinch salt
2 tablespoons granulated sugar
Special Equipment: 2 (10-ounce) ramekins
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Instructions:
For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
Cook's Note: Apple mixture can be made 2 days in advance and stored in the refrigerator in a container with a tight fitting lid. Bring the mixture to room temperature or reheat over low heat on top of the stove or in a microwave for a minute before using. Yield: 1 1/2 cups
For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.
Banana-Oatmeal Bars with Chocolate Chunks
"You should definitely play around with the amounts (e.g. increase oats, decrease sugar and butter), just be sure to get the right balance of dry to wet ingredients."
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Ingredients:
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
2 Cups Quick Oats
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
3/4 Cup Butter, Softened (1 1/2 Sticks)
1/2 Cup White Sugar
3/4 Cup Brown Sugar
2 tsp. Vanilla Extract
2 Eggs
1 1/4 Cup Ripe Bananas, Mashed (about 3 Large Bananas)
1 1/4 Cup Semi-Sweet or Milk Chocolate Chips - See more at:
Instructions:
1. Preheat oven to 375 degrees F. Spray a 9x13 (or 9" square for thicker bars) baking dish with cooking spray (I use butter flavored).
2. Stir together the first six ingredients (whole wheat flour, all-purpose flour, oats, baking powder, salt, and cinnamon) in a large bowl. Set aside.
3. Using a blender, or in your Kitchenaid, mix together the butter, white sugar, and brown sugar. Add in the vanilla and eggs, and continue mixing. Mix in the bananas until well combined.
4. Slowly mix in (about a cup at a time) the dry ingredients, just until combined. Don't overmix.
5. Stir in by hand the chocolate chips. Spread mixture into baking dish.
6. Bake for 25-30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.
7. Cool and cut into bars.
Chicken Parmesan Pasta Bake
If any one like to add some red pepper flakes to spice it up. and make it more delicious then do it .. it Awesome
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Ingredients:
1 T. olive oil
2 lbs. chicken, cut into 1-inch pieces
5 cloves garlic, minced
3 (14.5 oz.) cans diced tomatoes, undrained
1 T. Italian seasoning
1 tsp. dried basil
Salt and pepper to taste
1 (16 oz.) box rigatoni pasta
2 c. shredded mozzarella cheese
1/2 c. Italian panko bread crumbs
1/4 c. grated Parmesan cheese
Instructions:
Preheat oven to 350 F. Lightly grease a casserole dish (I used a 2.25-qt., and it was full).
In a large skillet, heat olive oil over medium-low heat.
Add chicken to skillet, and cook until chicken is browned.
Add garlic, and cook, stirring occasionally, for 1 minute
Stir in tomatoes with juice, Italian seasoning, dried basil, salt, and pepper.
Meanwhile, cook pasta according to al dente directions.
Drain pasta, and pour half of drained pasta into casserole dish.
Pour about1/3 of the tomato sauce over pasta.
Sprinkle 1 cup of mozzarella cheese over sauce.
Repeat layers (using remaining sauce).
Sprinkle bread crumbs evenly over cheese.
Top bread crumbs with Parmesan cheese.
Bake for about 15 minutes, or until hot, bubbly, and heated through.
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