161868 easy good freezer raspberry sauce Recipes

seedless raspberry jam, orange juice, white wine vinegar, dried thyme, crushed, dried sage, crushed, salt, pepper, boneless pork loin chops, fresh thyme (optional)

ricotta cheese, cream cheese (softened ), eggs, butter (melted ), graham cracker crumbs (regular or chocolate), sugar, frozen raspberries, water, lemon juice, sugar

frozen raspberries in syrup, thawed, whipping cream, frozen lemonade concentrate, thawed, sweetened condensed milk, fresh lemon juice, garnish: fresh mint sprigs

rhubarb ribs , cut into 1-inch pieces, sugar, divided, heavy whipping cream, vanilla extract, ground ginger, vanilla ice cream, softened, frozen sweetened raspberries, thawed

water, divided, uncooked long grain rice, salt, milk, sugar, almonds, toasted, almond extract, cornstarch, frozen sweetened raspberries, thawed, lemon juice, heavy whipping cream, fresh mint , optional

salt, rubbed sage, pepper, boneless rolled pork loin roast (3-1/2 to 4 lb), frozen sweetened raspberries, thawed, sugar, white vinegar, ground ginger , nutmeg and cloves, cornstarch, butter, melted, lemon juice

white cake mix (regular size), cream cheese, softened, sugar, heavy whipping cream , whipped, carton (16 oz) strawberry glaze, water, fresh or frozen unsweetened raspberries

boneless whole pork loin roast (3 lb), salt, divided, rubbed sage, pepper, frozen unsweetened raspberries, thawed, divided, sugar, cornstarch, ground ginger , nutmeg and cloves, white vinegar, lemon juice, butter

bosc pears, pear juice, cinnamon stick (3 inches), minced fresh gingerroot, ground nutmeg, cornstarch, cranberry juice, fresh raspberries or 1 package (12 oz) frozen unsweetened raspberries, thawed, maple syrup

water, butter, divided, king arthur unbleached all-purpose flour, eggs, vanilla ice cream, divided, frozen sweetened raspberries, thawed, semisweet chocolate, whole milk, chopped pistachios

smoked paprika, salt, pepper, salmon fillets (6 oz each), olive oil, red raspberry preserves, white vinegar, honey

boneless skinless chicken breast halves (6 oz each), crumbled blue cheese, ready-to-serve fully cooked bacon, crumbled, butter, melted, divided, salt and pepper to taste, fresh raspberries, chicken broth, brown sugar, balsamic vinegar, minced garlic, dried oregano

fat-free milk, fat-free evaporated milk, egg whites, egg, king arthur unbleached all-purpose flour, sugar, divided, baking cocoa, salt, cornstarch, water, fresh or frozen raspberries, thawed, divided, reduced-fat whipped cream in a can, sugar

boneless skinless chicken breast halves, flour, olive oil, fresh raspberries, chicken broth, thyme, cornstarch, butter, red wine vinegar, lemon juice, sugar, salt

frozen raspberries in syrup thawed, boysenberry juice, creme de cassis liqueur, unsalted butter, unsweetened chocolate chopped, granulated sugar, vanilla extract, salt, eggs, all purpose flour, toasted hazelnuts coarsely chopped, semisweet chocolate chips

frozen raspberries in light syrup, slightly thawed, lemon juice, peaches, peeled, halved, and pitted, brown sugar, ground cinnamon, rum flavoring, margarine

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.

corn muffin mix, egg, whole milk, orange , zest of, lemon , zest of, raspberry jam (good quality !) or 1/4 cup raspberry preserves (good quality!)