16030 easiest creamiest yummiest casserole Recipes
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lanas easiest ever oatmeal peanut butter chocolate chip c... and21 Morelanas easiest ever oatmeal peanut butter chocolate chip cookie, say that need is the mother of invention..well i had instant oatmeal , and needed to make cookies..here you go.., are fabulous, butter, white sugar, brown sugar, eggs, peanut butter (chunky), water (use only as much as needed), vanilla extract, maple and brown sugar instant oatmeal (or what you have), semisweet chocolate (or your choice flavor ) chips, preheat oven to 325 degrees, in a medium bowl, cream together the butter, and sugars., beat in the eggs , then stir in the peanut butter, water and vanilla., stir the instant oatmeal and mix well into the creamed mixture ., finally , fold in the chocolate chips., drop by teaspoonfuls onto a very lightly greased cookie sheet. (i use no stick spray ), keep cookies medium/to small., bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly browned., allow to cool at least 5 minutes before removing from the baking sheets., nuts and raisans will also be good in these.22 ingredients
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The Easiest Sexiest Salad in the World (Jamie Oliver)ripe figs, prosciuitto or parma ham and6 Moreripe figs, prosciuitto or parma ham, a good handful green or purple basil, balls buffalo mozzarella , torn, good honey, extra virgin olive oil, lemon juice, sea salt and freshly ground black pepper8 ingredients
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Wagashi Chocolate Sculpture (Jacques Torres)bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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Best And Easiest Scalloped Potatoespotatoes , such as red bliss with skins on -- sliced and2 Morepotatoes , such as red bliss with skins on -- sliced, heavy cream, herbed cheese like boursin1 hour 15 min, 3 ingredients
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Worlds Easiest Best Peanut Butter N Chocolate Bro...good brownie mix , i use ghirardelli or pillsbury or dunc... and4 Moregood brownie mix , i use ghirardelli or pillsbury or duncan hines, chunky peanut butter (16 oz), marshmallows, fudge creamy frosting, butter35 min, 5 ingredients
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The Easiest Truffles You Will Ever Makeoreos, softened cream cheese and1 Moreoreos, softened cream cheese, bakers semi sweet chocolate squares3 ingredients
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Worlds Easiest Lemon Tartletslemon curd filling, pre-baked tartlet shells and1 Morelemon curd filling, pre-baked tartlet shells, whole, fresh berries (optional - i used blackberries )3 ingredients
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Smoothest Easiest Peanut Butter Fudgebutter (not margarine), brown sugar, milk, peanut butter and2 Morebutter (not margarine), brown sugar, milk, peanut butter, pure vanilla (not extract ), sugar10 min, 6 ingredients
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The Easiest Strawberry Shortcake Everstore bought angel food cake and3 Morestore bought angel food cake, frozen sweetened stawberries-thawed, frozen blueberries-thawed (optional i use them for color ), cool whip4 ingredients
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The Easiest Corn Chowder You Will Ever Makecorn chowder, creamed corn, cream of potato soup and1 Morecorn chowder, creamed corn, cream of potato soup, combine with 11/2 cups milk. heat until soupy and warm. add salt and pepper, crumbled bacon or ham. garnish with green onions.5 min, 4 ingredients
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Paula's Easiest Salmon Everwater, fresh lemon juice, italian-style dressing mix and1 Morewater, fresh lemon juice, italian-style dressing mix, salmon fillets4 ingredients
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