197831 great audrita cream s outs Recipes

egg whites , from about 16 large eggs, cream of tartar, salt, sugar, cake flour, pure vanilla extract, pure almond extract, peaches, sliced into thin wedges, lightly sweetened whipped cream , for serving

butter (no substitutions), sugar, egg yolks, vanilla, salt, baking soda, baking powder, sour cream (at room temperature ), flour, butter (no substitutions), cream cheese (at room temperature ), vanilla, powdered sugar, milk , to thin if needed

butter, softened, white sugar, eggs, sour cream, vanilla extract, baking soda, baking powder, salt, cake flour

sugar, shortening, sour cream, eggs, baking soda, nutmeg, ground, vanilla, salt, cream of tartar, flour (amount may vary. please see recipe description for explanation.)

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.

butter, brown sugar (or scant cup granulated sugar), vanilla, flour, baking soda, cream of tartar, broken nutmeats

whole bell peppers, american cheddar cheese, pimientos (or more ), soft breadcrumbs, dry mustard, salt and pepper, whole milk or 1 cup light cream

flour, sugar, dark brown sugar, baking soda, cinnamon, butter, unsweetened baking cocoa, water, buttermilk, eggs, vanilla, butter, unsweetened baking cocoa, milk or 6 tbsp heavy cream, powdered sugar, vanilla

butter, cream cheese, sugar, eggs, flour, baking powder, baking soda, salt, very ripe bananas, mashed, chopped toasted pecans, vanilla extract

butter, sugar, vanilla flavoring, egg, flour, baking soda, cream of tartar

elbow macaroni, butter, flour, garlic powder, salt and pepper, milk, tomato soup, velveeta cheese or 8 oz campbell s cheese soup, cheddar cheese

jello cheesecake flavor instant pudding and pie filling, cream cheese, vanilla, cold milk, powdered sugar, cool whip, thawed (small)

sugar, eggs, sour cream, flour, baking powder, butter, vanilla

granulated sugar, unsalted butter, eggs, sour cream, vanilla extract, nutmeg, baking powder, baking soda, all-purpose flour , sifted

heavy cream, sweetened condensed milk, rum flavoring, cherry pie filling, pitted fresh sweet cherries, chocolate chip, almonds, toasted (see note )

olive oil, skinless chicken breast , cut into 1-inch pieces, garlic cloves, minced, dried oregano, chipotle chiles in adobo, minced (7 oz can, use some of the sauce also!), diced tomatoes (i prefer using a 16oz can stewed tomatoes), low sodium chicken broth, frozen corn, chopped fresh cilantro, tortilla chips, cheese (colby, pepper jack or mozzarella all work great) (optional), sour cream (optional), avocado, sliced (optional), short grain white rice (i like rice in all my soups, plus if you make it hotter this will help with the heat!)

butter, sugar, sour cream, egg, vanilla, baking powder, baking soda, salt, nutmeg, flour