208 creamy for you Recipes

blood orange, peeled , separated into sections and frozen, banana, peeled and frozen, scoop of your favorite protein powder (i use spirutein), milk (if you want it very creamy), water (if you don tsp)

skippy creamy peanut butter (you can use any brand you prefer ), sugar, egg, slightly beaten, vanilla extract

semi sweet chocolate chips (or you can replace with butterscotch or peanut butter chips), peanut butter (creamy or crunchy), peanuts (i replaced with walnut pieces), chow mein noodles, you will also need wax paper

bisquick baking mix, sugar (i use splenda ), creamy peanut butter, milk, egg, jelly (the flavor you like ) or 1/2 cup jam (the flavor you like)

flank steak (1-1/2 to 2 lbs.), chopped kalamata or green pimento-stuffed olives, prepared non-creamy caesar dressing, divided, freshly grated lemon peel (zest), minced garlic, your favorite salad, your favorite dressing (i reccomend caesar, since you all-ready have it and you used it in the recipe!!)

mascarpone (an italian creamy cheese, you can substitute with ricotta, another italian cheese, for a low-fat ver), eggs, caster sugar, strong coffee, ladyfingers or 300 g sponge cakes, cut in squares, cocoa, brandy (i personally prefer it without spirits) (optional) or 3 tbsp coffee liqueur (i personally prefer it without spirits) (optional)

hamburger buns or 4 large rolls, hamburger, creamy peanut butter, minced garlic, chopped onions or 2 tbsp thinly sliced onions, if you prefer, honey barbecue sauce, more if desired, white american cheese, lean bacon, cooked, more if desired, tomatoes, prepared creamy coleslaw, spicy mustard

peanut butter (i like creamy , but you can use crunchy), chocolate chips

oatmeal, instant malted milk powder (depends how strong you want it), water (or milk if you like it creamy, sometimes i add soya milk)

frozen green beans, garlic (minced ), a small onion thinly sliced, crushed peanuts or cashews, bottled szechuan sauce (can be found in the asian section of your supermarket), creamy peanut butter, water, sesame oil (you can also use veg or olive oil), red pepper flakes (optional)

eggs, pumpkin, light brown sugar, granulated sugar, creamy peanut butter, pumpkin pie spice (you may substitute 1/2 tsp each ground cinnamon, nutmeg, ginger and allspice), salt, light cream (you may substitute half and half), unbaked deep dish pie shell

potatoes sliced, carrots sliced, onion sliced, you can add other vegetables too, or substitute ), chicken breasts , or 12 chicken thighs, salt, pepper, vinaigrette type italian salad dressing- any type i.e. calorie wise , fat free, zesty but not creamy, if you really like italian salad dressing , and/or lots of sauce, use more dressing.

graham crackers, semi-sweet chocolate baking squares (baker s brand), white chocolate baking squares (baker s brand), crunchy peanut butter (if you prefer no nuts, you can use creamy), sugar

sharp cheddar cheese or 16 oz shredded cheddar cheese, spicy monterey jack cheese, shredded, light cream cheese (use less for a chunkier spread), pickled jalapeno pepper (i use the no heat version), spices , to taste, salt & pepper, original red hot sauce (about 1 tlbsp), drained sun-dried tomato , if you like them, light mayonnaise (more if you like it really creamy)

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

pasta , whatever shape you like, green onions, chopped, stalk celery, chopped, a small red pepper, chopped, chopped sweet pickles, parsley flakes, cooked salad shrimp, chopped, imitation crab meat, chopped, creamy french salad dressing, mayonnaise, salt, pepper

dough ..., butter or margarine, softened, creamy peanut butter, sugar, light brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, fudge filling ..., milk chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, vanilla extract, chopped nuts or peanut butter chips, or any topping you choose