Cheeseburger Macaroni | Kevin & Amanda's Recipes - StumbleUpon
This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!
Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious
photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F. Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake.
Cheddar Garlic Biscuits
Just like Red Lobster! (This one's for Amy-jo!) Griffin loves seafood, loves Red Lobster (give the kid a break, he's 14), and especially loves the biscuits that come with his entree. I've been on a quest to find a decent copy of those biscuits for a long time. I think I found it! This is a simple recipe that is based on Bisquick, so if you've got some of that, you're set! Preheat your oven to 400 degrees. Combine 2 1/2C Bisquick with 4T cold butter in a medium bowl using a pastry cutter. Drop by 1/4C portions of the dough onto the lightly greased cookie sheet --- over-filling a tablespoon or using a ice cream scoop will work. Bake for 15 to 17 minutes in preheated oven until the tops of the biscuits begin to turn light brown. While the biscuits are baking, melt 3T butter is a small bowl in the microwave.
Key Lime Cheesecake Recipe at Epicurious
photo by Brian Leatart yield Makes 10 to 12 servings Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard. Lime custard 6 large egg yolks 3/4 cup sugar 6 tablespoons fresh Key lime juice or regular lime juice 1 teaspoon grated Key lime peel or regular lime peel Crust 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted Filling 2 (8-ounce) packages cream cheese, room temperature 2/3 cup plus 3 tablespoons sugar 2 large eggs 3 tablespoons fresh Key lime juice or regular lime juice 1 tablespoon grated Key lime peel or regular lime peel Preparation For lime custard: Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. For crust: Preheat oven to 350°F. Spoon custard into crust; smooth top.
Cookie Dough Truffles | chocolate & carrots - StumbleUpon
Here we are! Final day of sharing truffles recipes…just in time for Christmas! Yay! They taste just like the real thing but without being afraid of raw eggs or anything. Cookie Dough Truffles adapted from Taste of Home Ingredients 1/2 cup unsalted butter, softened3/4 cup brown sugar1 teaspoon vanilla extract2 1/4 cups unbleached all purpose flour1 (14 ounce) can fat free sweetened condensed milk1/2 mini semi-sweet chocolate chips (I used a heaping 1/2 cup full.) How-To Beat the butter and brown sugar until fluffy.Add in the vanilla and beat.Alternating, add the flour followed by the condensed milk, beating well between.Stir in chocolate chips.Scoop out 1 tablespoon balls, place on parchment paper and refrigerate for about an hour until they are firm. Dip them into melted chocolate and put the back in the refrigerator to harden.Store in the fridge. Servings: 47 truffles Related posts:
A Cozy Kitchen & Churro Tots - StumbleUpon
Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it!Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe!
