23938 cal filling pudding Recipes

chocolate pudding mix or 1 (4 oz) package butterscotch pudding mix or 1 (4 oz) package instant vanilla flavor pudding and pie filling (sugar free is ok), light corn syrup, creamy peanut butter, cheerios toasted oat cereal or 4 cups kix cereal

egg white, beaten, graham cracker crust (8 inch), nonfat milk, sugar-free instant vanilla pudding mix, pack pumpkin (not pie filling), pumpkin pie spice, cinnamon, nutmeg

tea biscuits (squarish ones are best), chocolate pudding mix, whipping cream, icing sugar, milk (to dip the biscuits), kahlua (optional) or 1 tbsp baileys irish cream (optional), milk, dark chocolate couverture, sliced almonds (to decorate ) or chocolate sprinkles (to decorate)

cold milk, vanilla instant pudding mix, cherry pie filling, granola without raisins

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

yellow cake mix, instant vanilla pudding, water, eggs, butter flavoring (optional), cinnamon, sugar, chopped nuts (i prefer sliced almonds), oil

pudding, dry mix, dutch-processed cocoa powder, approximately 1 cup, cornstarch, approximately 1/2 cup, sugar, approximately 1 1/2 cups, non-fat powdered milk, approximately 1/2 cup, salt, pudding, instant chocolate pudding mix, milk, heavy cream, vanilla extract

butter or 1 cup margarine, softened, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, chocolate instant pudding, semi-sweet chocolate chips, instant butterscotch pudding mix, almond brickle chips, instant lemon pudding mix, raspberry-flavored semi-sweet chocolate chips

sugar butterscotch pudding (1 package, not instant ) or 4 sugar-free instant chocolate pudding mix (1 package, not instant), splenda granulated sugar substitute, brown sugar twin, evaporated milk, low-fat butter or 1 tbsp margarine, chopped pecans or 1/2 cup other nuts

fat-free graham cracker crust, sugar free fat free french vanilla pudding and pie filling mix, skim milk, canned pumpkin, ground cinnamon, ground nutmeg, cool whip free, thawed, divided

splenda granular, sugar substitute, spaghetti squash, cooked, eggs, vanilla extract

margarine, chocolate cookie crumbs , i use oreo baking crumbs, granulated sugar, evaporated milk , not sweetened condensed milk, low-fat milk, semi-sweet chocolate baking square, jell-o chocolate pudding and pie filling, not instant pudding, vanilla extract, whipping cream

light italian herb flatout bread (90 cal), pizza sauce , litre.e. roselli s (20 cal), baby spinach (5 cal), chicken breasts , boar s head deli slices (30 cal), reduced-fat italian cheese blend , sargento 4-cheese (100 cal), ricotta cheese , sorrento fat-free (25 cal), red pepper flakes , to taste, garlic powder , to taste, onion powder , to taste

create a bakery-style filling, use the instant (or cook and serve ) pudding mix and substitute heavy cream for half of the milk requirements in the recipe., after mixing , place the pudding in a bowl and cover with plastic wrap but place the plastic wrap directly on the pudding to avoid a film from forming., after the pudding cools , you can use it to fill your cake. this technique will create a thick, heavy pudding and your guests will never know that the filling was not homemade

easy cherry cake with pudding frosting, cherry pie filling -- (20 oz), all-purpose flour, salt, baking soda, eggs, oil, vanilla, sugar, chopped nuts, combine all ingredients in a large bowl; mix together well with a, spoon. pour into a greased 9x13-inch cake pan. bake at 350 f . for 40- 50 minutes. cool, and frost with vanilla pudding frosting (see recipe below)., vanilla pudding frosting, combine 1 4-oz. package instant vanilla pudding mix with 1-1/2 cups, cold milk and 1 envelope dream whip topping mix. beat together in, deep bowl at high speed until fluffy and smooth .

frozen lb cake, thawed, cold milk, instant chocolate pudding mix, chopped walnuts, chopped cream-filled chocolate sandwich cookies

cold milk, chocolate jello instant pudding & pie filling oreo pie crust, nutter butter sand which cookies, cool whip