198 ingredient melt Recipes

ingredients for coffee cake, crisco flour no-stick cooking spray, all-purpose flour, divided, sugar, baking powder, salt, ground allspice, butter or margarine, melted, egg, milk, blueberry preserves, ingredients for topping, brown sugar, chopped walnuts, flour, butter or margarine

ingredients for fruit loops crust, unsalted butter, melted + 1 tbspmelted for greasing the pan, crushed fruit loops (about a 1/5 to 1/4 of a box depending on the size), filling ingredients, eight oz packages) cream cheese, cut into 1-in cubes and softened to room temperature, salt, sugar, sour cream, lemon juice, vanilla extract, egg yolks + 6 large eggs

mashed sweet potatoes, sugar, eggs, milk, salt, vanilla, butter or margarine (melted), brown sugar, flour, butter or margarine (melted), pecans

all-purpose flour, sugar, baking powder, salt, milk, melted butter or margarine, lemon juice, vanilla, eggs, lightly oil the pan with vegetable or canola.

frozen phyllo pastry, thawed, butter melted, flaked coconut, lightly toasted, chopped macadamia nuts, toasted, chopped pecans, brown sugar, ground allspice, sugar, water, honey

butter, melted, sour cream, jiffy corn bread mix, creamed corn, whole kernel corn, drained, shredded cheddar cheese

unsalted butter, melted, crushed graham cracker crumbs, sugar, fine salt, brownie, unsalted butter, unsweetened chocolate, chopped, light brown sugar, white sugar, pure vanilla extract, fine salt, cold eggs, all-purpose flour, marshmallows

butter or margarine, melted, sugar, vanilla extract, eggs, all-purpose flour, cocoa, baking powder, salt, chopped nuts (optional), creamy brownie frosting

all-purpose flour, sugar, baking powder, salt, milk, butter or margarine, melted, sesame seeds

ingredients for topping, all purpose flour, sugar, coarsely ground, roasted almonds, butter, ingredients for coffee cake, all-purpose flour, sugar, baking powder, baking soda, salt, fresh or frozen raspberries, chopped roasted almonds, eggs, orange juice, butter, melted, buttermilk

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.

active dry yeast, warm water temp .( 110 to 115 ), warm milk temp . ( 110 to 115 ), sugar, egg, beaten, salt, all-purpose flour, butter or margarine, melted, melted butter

muffins, unbleached all-purpose flour, sugar, baking powder, salt, freshly grated nutmeg, milk, egg, beaten, butter, melted and cooled, dip, cinnamon, sugar, vanilla, butter, melted

frozen hash brown potatoes, melted butter, salt, pepper, onion, chopped, cream of chicken soup, sour cream with chives, grated cheddar cheese, celery, chopped, crushed potato chips, melted butter

chocolate wafer crumbs, butter, melted (sorry, i don tsp ever use margarine), sugar, cream cheese, softened, sugar, ea. large eggs, mint chocolate chips, melted, vanilla, ea. large egg whites, marshmallow creme (1 jr)

all-purpose flour, baking powder, vegetable oil (1/4 cup melted butter optional), water, salt

white chocolate, semisweet chocolate, melted, crunchy peanut butter

butter, melted, pretzels, sugar, vanilla ice cream, softened, frozen limeade concentrate, thawed, tequilla, orange liqueur, whole lime , juice and zest