768 bliss single Recipes

pastry for single-crust pie, basic flaky pie (enough for two 9-inch single crust pies), margarine, melted, sugar, eggs, all-purpose flour, salt, vanilla extract, dark corn syrup, milk, chopped walnuts

brown sugar, flour, salt to taste, melted butter, eggs, milk or cream, maple extract, pie shell , single crust unbaked for 10 inch pie pan, chopped nuts optional

spinach leaves, rinsed and drained, coarsely chopped green onions, eggs, half-and-half (light cream ), grated parmesan cheese, all-purpose flour, ground nutmeg, salt, pepper, sliced prosciutto, refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature

cold milk, jell-o vanilla flavor instant pudding & pie filling, thawed cool whip whipped topping, divided, frozen lb cake, orange juice, mixed raspberries and sliced strawberries, blackberries

oreo chocolate sandwich cookies, finely crushed, butter or margarine, melted, philadelphia cream cheese, softened, sugar, vanilla, semi-sweet baking chocolate, melted, cooled slightly, eggs

butter, brown sugar, all-purpose flour, rolled oats, flaked coconut, egg, baking soda, rhubarb jam

lucky leaf premium blueberry pie filling, all-purpose flour, pecans, chopped, butter, melted, lemon instant pudding mix, milk, shredded lemon peel, lemon juice, cream cheese, softened, powdered sugar, frozen whipped dessert topping, thawed

honey maid graham crumbs, butter, melted, philadelphia light brick cream cheese spread, softened, sugar, mixed fresh berries (blueberries, blackberries, raspberries, strawberries), thawed cool whip light whipped topping

walnuts, red new potatoes, halved, granny smith apple - halved, cored and thinly sliced, red onion, halved and thinly sliced, crumbled gorgonzola cheese, extra-virgin olive oil, champagne vinegar , or as needed, chopped fresh basil, salt to taste, white pepper to taste

water, quinoa, reduced-sodium black beans, drained and rinsed, ears corn , kernels cut from cob, fresh salsa, avocados , cut into cubes

ripe tomatoes, cubed, balls of fresh mozzarella cheese, cubed, avocados - peeled, pitted, and cubed, balsamic vinegar, red wine vinegar, dried basil, white sugar, salt and ground black pepper to taste

olive oil, lean top round, trimmed and cut into 1-inch cubes, sweet onions, diced, chunks of celery, carrots, peeled and cut into large rounds, crimini mushrooms, sliced, minced garlic, dry red wine, tomatoes, chopped, red potatoes (such as red bliss), cut into 1-inch chunks, dried basil, dried thyme, dried marjoram, dried sage, beef stock, tomato sauce

dole onion, chopped, peanut oil, ground turkey, bottled thai peanut satay sauce, divided, soy sauce, divided, hoisin sauce, cucumber peeled and chopped, coarsely chopped fresh mint, flour tortillas, dole butter bliss, fresh mint leaves (optional)

unsweetened cocoa powder, salt, sugar, divided, egg whites, cream of tartar, vanilla extract, sugar

milk, cold, instant vanilla pudding, cream, divided, thawed, frozen lb cake, orange juice, raspberries, strawberries, sliced, blackberries

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

use any single-crust pie crust recipe sized for a 9-inch pan., sugar, king arthur unbleached all-purpose flour, salt, eggs, heavy cream, vanilla extract, almond extract, pitted, halved sweet cherries (about 3/4 lb to start), streusel topping, butter, king arthur unbleached all-purpose flour, glazing or confectioners sugar, diced almonds (blanched or not ), a pinch of salt

chopped dried apricots, chopped dried cherries, rum or orange juice, granulated sugar, cornstarch, ground coriander, ground ginger, ground cinnamon, sliced peeled granny smith apples (about 2 lb.; see notes ), purchased refrigerated pastry for a 9-inch single-crust pie (half of a 15-oz. package), at room temperature, all-purpose flour, brown sugar, cold butter or margarine, cut into chunks, chopped hazelnuts