|
Post by SAR01 on Nov 30, 2023 18:15:04 GMT -5
rumble.com/v3yc2q5-juan-o-savin-and-tom-numbers-huge-intel-who-shot-jfk-november-28.-2023.html?mref=6zof&mc=dgip3&utm_source=newsletter&utm_medium=email&utm_campaign=SG+Anon+%26+Juan+O+Savin&ep=2Christmas Eve Sandwiches Ingredients For the ham biscuits: 3 1/2 cups all-purpose flour, spooned and leveled, plus more for a work surface 1 1/2 tablespoons baking powder 3/4 teaspoon baking soda 1 1/2 tablespoons sugar 1 teaspoon kosher salt 1/2 cup unsalted butter, cold, cut into pieces, plus 2 teaspoons melted 1 3/4 cups buttermilk, cold ham, sliced, to taste For the apricot mustard: 1/2 cup apricot jam 2 tablespoons whole-grain mustard 1 tablespoon Dijon mustard For serving: extra-sharp cheddar, optional, sliced, for serving lettuce leaves, optional, for serving Directions Step 1 -Preheat the oven to 450 degrees F. Step 2 -Whisk together the flour, the baking powder, the baking soda, the sugar, and the salt in a bowl. Step 3 -Cut in the cold butter with a pastry blender or a fork until coarse crumbs form. Step 4 -Stir the buttermilk into the flour mixture until just combined. Step 5 -Flour a worksurface well and turn the dough out onto it. Step 6 -Knead the dough lightly 3-4 times. Step 7 -Pat the dough into a 3/4-inch-thick rectangle. Step 8 -Cut the dough rectangle into 9 squares and transfer them to a baking sheet, placing them close together but not touching. Step 9 -Brush the dough squares with the melted butter. Step 10 -Bake the biscuits until golden brown, about 18-20 minutes. Step 11 -Transfer the biscuits from the oven and allow them to cool slightly, about 5 minutes. Step 12 -Cut the biscuits in half and add the ham. Step 13 -In a bowl, whisk together the apricot jam, the whole-grain mustard, and the Dijon mustard. Step 14 -Smear the apricot mustard over the ham slices. Step 15 -Serve the biscuits with the cheese and the lettuce.
|
|
|
Post by SAR01 on Dec 3, 2023 19:01:38 GMT -5
cookingprofessionally.com/recipe/christmas-morning-wife-saver?msg_id=m8w2y6s8whx0ndj4j92hylpgr5vi5n5c&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonChristmas Morning Wife Saver Ingredients 10 slices bread, plus more as needed, crust on or removed 12 slices ham, thinly sliced 2 cups sharp cheddar cheese, grated 6 large eggs 1/2 teaspoon black pepper 1 teaspoon dry mustard 1/4 cup chives, chopped 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 3 cups whole milk 1/2 cup butter, melted 1 cup corn flakes cereal, crushed Directions Step 1 -Butter a 9x13-inch baking dish or spray with cooking oil. Step 2 -Fit 5 slices of the bread over the entire bottom of the prepared dish. You may have to use more pieces of the bread depending on the size and you might have to cut some of the pieces to fit. Step 3 -Layer the ham on the bread then top it with the cheese. Step 4 -Fit the remaining 5 slices of the bread to completely cover the ham and the cheese. Step 5 -In a large bowl, whisk the eggs, the pepper, the dry mustard, the chives, the Worcestershire sauce, and the hot sauce together. Step 6 -Add the milk to the egg mixture and whisk until well combined. Step 7 -Pour the egg mixture evenly over the bread mixture. Step 8 -Cover the dish with foil and refrigerate for at least 8 hours and up to overnight. Step 9 -Preheat the oven to 350 degrees F. Step 10 -Pour the melted butter evenly over the casserole and sprinkle with the corn flakes. Step 11 -Bake until set and lightly browned, about 1 hour. Step 12 -Let the casserole stand for 10 minutes. Step 13 -Slice and serve.
|
|
|
Post by SAR01 on Dec 3, 2023 19:05:15 GMT -5
Merry Morning Casserole
Ingredients
1 pound ground breakfast sausage 1/2 small yellow onion, finely diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 12 large eggs 1 cup sour cream 3/4 cup milk 1 teaspoon hot sauce 1/2 teaspoon mustard powder 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (28-ounce) bag frozen shredded hash browns, thawed 4 tablespoons butter, melted 2 cups cheddar cheese fresh herbs, to taste, for garnish
Directions
Step 1 -Adjust an oven rack to the middle and preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large skillet over medium-high heat, add the breakfast sausage and cook, while crumbling, until it is no longer pink, about 4 minutes.
Step 4 -Add the onion, the red bell pepper, and the green bell pepper to the sausage and cook, about 3 minutes.
Step 5 -Drain the excess grease from the sausage mixture. Set it aside.
Step 6 -In a large bowl, add the eggs and beat vigorously until they are bubbly and frothy.
Step 7 -Add the sour cream, the milk, the hot sauce, the mustard powder, the dried oregano, the dried thyme, the ground sage, the salt, and the black pepper to the beaten eggs and whisk to combine. Set it aside.
Step 8 -Add the hash browns to the bottom of the prepared baking dish.
Step 9 -Evenly drizzle the melted butter over the hash brown layer.
Step 10 -Sprinkle 1 cup of the cheddar cheese over the hash browns.
Step 11 -Evenly add the sausage mixture over the cheese layer.
Step 12 -Pour the egg mixture over the sausage mixture.
Step 13 -Evenly sprinkle the remaining cheddar cheese over the casserole.
Step 14 -Bake the casserole until it is slightly browned and the middle is nearly set, about 50 minutes. If not fully baked, check about every 5 minutes until it is done.
Step 15 -Transfer the casserole to a wire rack and let it rest, about 10 minutes.
Step 16 -Serve the casserole garnished with the fresh herbs.
|
|
|
Post by SAR01 on Dec 3, 2023 19:31:40 GMT -5
Snowflake Cake
Ingredients
For the cake: 2 large eggs, room temperature 4 large egg yolks, room temperature 1 1/2 cups sugar 1 cup 2% milk 1/2 cup butter, cubed 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon vanilla extract 1/2 cup nuts, optional, chopped For the frosting: 1 3/4 cups sugar 1/2 cup water 4 large egg whites 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cups sweetened shredded coconut
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease three 9-inch round baking pans.
Step 3 -In a large bowl, beat 2 of the eggs, 4 of the egg yolks, and 1 1/2 cups of the sugar until light and fluffy, about 5 minutes.
Step 4 -In a small saucepan, heat the milk and the butter until the butter melts.
Step 5 -In another bowl, combine the flour and the baking powder.
Step 6 -Add the egg mixture and the butter mixture alternatively to the flour mixture and beat well until mixed.
Step 7 -Add 1 teaspoon of the vanilla extract to the batter.
Step 8 -Fold the nuts into the batter.
Step 9 -Divide the batter between the three prepared baking pans.
Step 10 -Bake until a toothpick inserted in the center comes out clean, about 15-18 minutes.
Step 11 -Allow the cakes to cool in the pans for 10 minutes prior to transferring them to wire racks to cool completely.
Step 12 -While the cake cools, in a saucepan combine the remaining sugar and the water.
Step 13 -Bring the water mixture to a boil.
Step 14 -Lower the heat to medium-high heat and cook until a candy thermometer inserted in the sugar mixture reads 244 degrees F.
Step 15 -While the sugar mixture cooks, in a bowl, use an electric mixer to beat the egg whites and the cream of tartar on high-speed until foamy.
Step 16 -Slowly pour the hot sugar syrup over the egg whites while beating continuously. Going slowly and beating thoroughly will prevent the eggs from scrambling.
Step 17 -Continue beating the frosting on high-speed until stiff, glossy peaks form, about 7 minutes.
Step 18 -Add the remaining vanilla and beat until the frosting cools slightly and reaches your desired consistency.
Step 19 -Place one cake on a serving plate, spread with 3/4 cup of the frosting, and sprinkle with 1/4 cup of the coconut. Repeat on the remaining cakes, stacking them on top of each other.
Step 20 -Frost the top and sides of the cake and sprinkle with the remaining coconut.
Step 21 -Slice and serve.
|
|
|
Post by SAR01 on Dec 3, 2023 19:34:20 GMT -5
Santa's Breakfast Bake
Ingredients
2 tablespoons olive oil, divided 8 ounces deli ham, diced 1 medium onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 teaspoon fresh thyme, chopped 6 croissants, cut into 1 1/2-2-inch pieces 1 cup milk 3/4 cup half-and-half 1 teaspoon hot sauce 5 large eggs 2 cups white cheddar cheese, grated, divided 1 cup pepper jack cheese, grated, divided
Directions
Step 1 -In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Step 2 -Add the ham, the onion, the red bell peppers, and the green bell peppers to the hot oil and cook, while stirring, until the vegetables are softened, about 8-10 minutes.
Step 3 -Add the salt, the pepper, and the thyme and cook until the thyme is fragrant, about 1 minute.
Step 4 -Transfer the skillet from the heat and allow it to cool slightly.
Step 5 -Brush a 9x13-inch baking dish with the remaining olive oil.
Step 6 -Add the croissant pieces to the baking dish.
Step 7 -Add the ham mixture to the croissant pieces and mix gently to combine.
Step 8 -In a medium bowl, add the milk, the half-and-half, the hot sauce, and the eggs and whisk to combine.
Step 9 -Add 1/2 of the cheddar and 1/2 of the pepper jack to the egg mixture and stir to combine.
Step 10 -Pour the egg mixture over the croissant-ham mixture and mix gently to combine and evenly distribute.
Step 11 -Cover and refrigerate the casserole for at least 1 hour and up to 4 hours.
Step 12 -Preheat the oven to 350 degrees F.
Step 13 -Transfer the casserole from the refrigerator and uncover it.
Step 14 -Allow the casserole to sit at room temperature for 15 minutes, pressing down on the casserole as needed to make sure the croissants are well-soaked.
Step 15 -Sprinkle the remaining cheddar and the remaining pepper jack over top of the casserole.
Step 16 -Bake until puffed, golden-brown, and the cheese is melted, about 45 minutes.
Step 17 -Allow the casserole to rest for 15 minutes.
Step 18 -Serve.
|
|
|
Post by SAR01 on Dec 6, 2023 18:39:06 GMT -5
mamascooking.com/recipe/toffee-crack?msg_id=ga1kcoqg2wj51ac8tcrrbhmssal5hgt1&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonToffee Crack Ingredients For the toffee-covered crackers: 35 saltine crackers 1 cup unsalted butter 1 cup brown sugar, well-packed 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cup chocolate chips Toppings: pecans, to taste, chopped toffee bits, to taste flaky salt, to taste white vanilla-flavored melting wafers, to taste, melted Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Line a 10x15-inch jelly roll pan with nonstick foil. Step 3 -Place the crackers in a single layer in the prepared pan. Step 4 -In a 3-quart heavy-bottomed saucepan over medium-high heat, add the butter and the brown sugar, stirring frequently and allowing them to melt. Step 5 -Bring the brown sugar mixture to a boil and cook, stirring constantly, for 3 minutes. Step 6 -Transfer the saucepan from the heat and stir the vanilla extract and the salt into the brown sugar mixture. Step 7 -Pour the toffee mixture over the saltines and evenly spread it over the crackers. Step 8 -Bake the toffee-covered crackers until the toffee is bubbling vigorously, about 5 minutes. Step 9 -Sprinkle the chocolate chips over the toffee-covered crackers and cover the pan with foil. Let them sit for 5 minutes. Step 10 -Discard the foil and use an offset spatula to gently spread the melted chocolate over the toffee-coated crackers. Step 11 -Sprinkle the Toffee Crack with the pecans, the toffee bits, and the flaky salt, then drizzle with the melted white wafers. Step 12 -Let the Toffee Crack set at room temperature until it is completely cooled or chill in the refrigerator for at least 2 hours and up to overnight. Step 13 -Carefully peel away the foil from the bottom of the Toffee Crack and then crack it into bite-size pieces. Step 14 -Serve.
|
|
|
Post by SAR01 on Dec 19, 2023 13:13:08 GMT -5
Yule Log Ingredients For the cake: 5 large eggs, separated 1/2 cup cake flour 1/4 cup baking cocoa, plus more, to taste 1/4 teaspoon salt 1 cup granulated sugar, divided 1/2 teaspoon cream of tartar For the filling: 1 1/2 teaspoons instant coffee granules 1 cup heavy whipping cream 1/2 cup confectioners' sugar For the frosting: 1/3 cup butter, softened 2 cups confectioners' sugar 1/3 cup baking cocoa 1 tablespoon brewed coffee, cooled 1 1/2 teaspoons vanilla extract 2 tablespoons 2% milk Directions Step 1 -In two small bowls, add the egg whites in one and the egg yolks in the other one. Step 2 -Allow the egg whites to stand at room temperature, about 30 minutes. Step 3 -Preheat the oven to 350 degrees F. Step 4 -Grease a 15x10-inch baking dish, then line it with parchment paper and grease the parchment paper. Step 5 -In a medium bowl with a sifter, add the flour, 1/4 cup of the baking cocoa, and the salt and sift twice to combine. Step 6 -In a large bowl, add the egg yolks and, using an electric hand mixer on medium speed, beat them until slightly thickened. Step 7 -With the hand mixer increased to high speed, gradually add 1/2 cup of the granulated sugar to the egg yolks and beat until the mixture is thick and lemon-colored. Step 8 -Add the sifted flour mixture to the egg yolk mixture and fold to combine. Step 9 -Add clean beaters to the hand mixer. Step 10 -Add the egg whites and the cream of tartar and, with the hand mixer on medium speed, beat until soft peaks form. Step 11 -With the mixer increased to high speed, add the remaining granulated sugar, 1 tablespoon at a time, to the egg white mixture and beat after each addition until the sugar is dissolved and soft glossy peaks form. Step 12 -Add 1/4 of the egg white mixture into the batter mixture and fold to combine. Step 13 -Add the remaining egg white mixture into the batter mixture and fold to combine. Be careful not to knock the air out of the batter. Step 14 -Evenly transfer the batter mixture to the prepared baking dish. Step 15 -Bake until the top of the cake springs back when lightly touched, about 12-15 minutes. Do not overbake. Step 16 -Transfer the baked cake from the oven to a wire rack and let it cool, about 5 minutes. Step 17 -Lightly dust a towel with the extra cocoa powder. Step 18 -On a flat surface, invert the baked, still warm cake onto the prepared towel. Step 19 -Gently peel off the parchment paper and, starting with the short side, roll up the cake in the towel, jelly roll-style, and completely cool on the wire rack while still rolled, about 2 hours. You need to do this while the cake is still warm and you must be gentle while rolling to prevent cracks. Step 20 -In a large bowl, add the coffee granules and the heavy cream, stir to dissolve and then, with clean beaters on the electric hand mixer on medium speed, beat until the mixture begins to thicken. Step 21 -Add 1/2 cup of the confectioners' sugar to the coffee mixture and beat until stiff peaks form. Step 22 -On a flat surface, unroll the cake and remove the towel. Step 23 -Evenly spread the filling mixture over the cake, leaving a 1/2-inch border at the edges of the cake. Step 24 -Without the towel, carefully roll the filled cake up again. Step 25 -With a serrated knife, trim both ends off the cake for a smooth appearance. Step 26 -Seam-side down, transfer the log onto a large platter, then cover and refrigerate it until cold, about 2 hours. Step 27 -Once the log is chilled, in a clean large bowl, add the softened butter, the remaining confectioners' sugar, the remaining 1/3 cup of the cocoa, the brewed coffee, the vanilla extract, and the milk and, using clean beaters on the electric hand mixer, beat until smooth. Step 28 -Evenly spread the frosting mixture all over the cold cake. Step 29 -With a fork, make lines in the frosting to resemble tree bark. Step 30 -Transfer the cake to the refrigerator and let it chill until ready to serve, about 1 hour. Step 31 -When ready to serve, with a clean serrated knife, cut the log into serving-sized pieces and serve.
|
|
|
Post by SAR01 on Dec 20, 2023 14:41:03 GMT -5
commandcooking.com/recipe/candy-cane-brownies?msg_id=23y4ramgygh7x0ssw6n849fmj9282jon&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonCandy Cane Brownies Ingredients 1 cup salted butter, plus more, to taste, for greasing the pan and the parchment paper 4 ounces bittersweet chocolate, broken into pieces 1/3 cup unsweetened cocoa powder 2 cups sugar 3 large eggs 1 tablespoon peppermint extract 1 1/4 cups all-purpose flour 1/2 cup semisweet chocolate chips candy canes or peppermints, to taste, crushed, for topping Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Use the extra butter to grease an 8-inch square baking pan, then line it with parchment paper, leaving an overhang on two sides. Use more of the extra butter to lightly grease the paper. Step 3 -In a medium saucepan over medium-low heat, melt 1 cup of the butter and the bittersweet chocolate, while stirring, about 3 minutes. Step 4 -Transfer the saucepan from the heat and whisk the cocoa powder into the chocolate mixture until it is smooth. Step 5 -Let the chocolate mixture cool slightly, about 5 minutes. Step 6 -Stir the sugar into the chocolate mixture until it is well-combined. Step 7 -Stir the eggs, 1 at a time, into the chocolate mixture and mix until it is well-combined. Step 8 -Stir the peppermint extract into the chocolate mixture. Step 9 -Add the flour to the brownie batter and gently stir until it is completely combined. Step 10 -Pour the batter into the prepared pan and evenly spread it out. Tap the pan on the counter to release any of the air bubbles. Step 11 -Bake the brownies until a toothpick inserted into the center comes out clean, about 40 minutes. Step 12 -Let the brownies cool until they are firm enough to easily lift from the pan using the overhanging parchment paper, about 25 minutes. Step 13 -Transfer them to a wire rack to cool completely. Step 14 -In a microwave-safe bowl, add the semisweet chocolate chips and heat in the microwave at 50% power in 30-second intervals, stirring after each interval, until they have melted. Step 15 -Drizzle the melted chocolate over the brownies and sprinkle with the crushed candy. Let the brownies set until the chocolate has cooled. Step 16 -Cut and serve.
|
|
|
Post by SAR01 on Dec 20, 2023 21:03:18 GMT -5
mamascooking.com/recipe/spanish-flan?msg_id=ql7n3wceyu7m0r3esisrm4432clbk5w8&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonSpanish Flan Time: 1 hour 15 minutes Yield: 8 servings About Few desserts are more elegant and sumptuous than Spanish Flan. The Spanish know how to make the best flan: a wonderfully creamy and rich custard with a lovely caramel sauce on top to help add contrasting flavors and golden goodness to each bite. Spanish Flan is also faster and easier to make than it appears, so there's no reason not to indulge in a bite or two (or twelve)! Mama's Picks Ingredients 1 cup white sugar 3 large eggs 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 tablespoon vanilla extract Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -In a medium saucepan over medium-low heat, melt the sugar until liquefied and golden in color. Be careful, as sugar can burn very quickly. Step 3 -Carefully pour the hot syrup into a 9-inch round glass baking dish to evenly coat the bottom and the sides. Step 4 -In a large bowl, beat the eggs. Step 5 -Add the condensed milk, the evaporated milk, and the vanilla and beat until smooth. Step 6 -Pour the egg mixture into the sugar-coated baking dish and cover it with aluminum foil. Step 7 -Bake in the oven for 1 hour. Step 8 -Let the flan cool completely. Step 9 -Carefully invert the flan on a rimmed serving plate and let the caramel sauce flow over the flan. Step 10 -Serve.
|
|
|
Post by SAR01 on Dec 21, 2023 20:02:35 GMT -5
To-Die-For Pecan Squares
Ingredients
For the crust: 3/4 cup all-purpose flour, spooned and leveled 1/4 cup cornstarch 1/2 cup confectioners' sugar 1/2 teaspoon salt 1 stick unsalted butter, cold and cut into 1-inch pieces For the filling: 12 tablespoons unsalted butter 3/4 cup light brown sugar, packed 3 tablespoons honey 1/2 teaspoon vanilla extract salt, to taste 2 tablespoons heavy whipping cream 3 cups pecans, coarsely chopped
Directions
Step 1 -Cover a 9-inch square baking pan with heavy duty foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to overlap the edges and have some overhang.
Step 2 -Spray the foil-lined pan with nonstick cooking spray.
Step 3 -Place the flour, the cornstarch, the confectioners' sugar, and 1/2 teaspoon of the salt into a food processor fitted with a blade attachment.
Step 4 -Pulse the mixture into the food processor together, pulsing only a few times.
Step 5 -Add 1 stick of the cold, unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs with pea-size clumps.
Step 6 -Transfer the mixture to the prepared baking pan, pressing it firmly into an even layer on the bottom with your fingers.
Step 7 -Refrigerate the baking pan for 15 minutes.
Step 8 -Adjust an oven rack to the middle position.
Step 9 -Preheat the oven to 350 degrees F.
Step 10 -Bake the crust until set but not browned, about 17 minutes.
Step 11 -Transfer the baking dish to a wire rack to cool, leaving the oven on.
Step 12 -In a heavy, medium-sized saucepan over medium-low heat, combine the remaining butter, the brown sugar, the honey, the vanilla, and the remaining salt, stirring and heating until the sugar dissolves.
Step 13 -Increase the heat to medium-high.
Step 14 -Boil the mixture gently for 3 minutes.
Step 15 -Stir in the heavy cream and the chopped pecans.
Step 16 -Pour the pecan mixture over the crust (it is okay if the crust is still warm).
Step 17 -Bake until the filling is bubbling and caramel in color, about 20 minutes.
Step 18 -Let the pecan squares cool completely on a wire rack.
Step 19 -Use the foil overhang to lift the squares out of the pan and onto a cutting board.
Step 20 -Slice and serve.
|
|
|
Post by SAR01 on Dec 24, 2023 14:44:23 GMT -5
Deviled Strawberries cookingprofessionally.com/recipe/deviled-strawberries?msg_id=k9a8r1d3y8lq98e5lp3de6ll99pewkvf&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients 18-24 large strawberries, stems removed and halved 1 cup heavy whipping cream 1 (8-ounce) package cream cheese, softened 1/3 cup sour cream 2/3 cup white granulated sugar 1 teaspoon vanilla extract 1 tablespoon fresh lemon juice, optional 1/2 cup graham cracker crumbs Directions Step 1 -Cut a small sliver off each of the halved strawberries so they are able to sit up. Step 2 -Use a melon baller to carefully create a small indent in the middle of each strawberry. Step 3 -In a mixing bowl, use a mixer to beat the whipping cream until stiff peaks form, about 5 minutes. Step 4 -In a separate bowl, mix the cream cheese, the sour cream, the sugar, the vanilla extract, and the lemon juice with an electric mixture until smooth. Step 5 -Fold the whipped cream into the cream cheese mixture until well incorporated. Step 6 -Fill a piping bag with the cream cheese mixture and pipe a little dab into each of the sliced strawberries. Step 7 -Sprinkle the filled strawberries with the graham cracker crumbs. Step 8 -Serve.
|
|
|
Post by SAR01 on Dec 25, 2023 21:38:54 GMT -5
Hot Fudge Casserole
Ingredients
1 (16-ounce) can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 1 (12-ounce) container frozen whipped topping, thawed 1 cup salted peanuts
Directions
Step 1 -In a medium microwave-safe bowl, add the chocolate syrup.
Step 2 -Microwave the chocolate syrup on high, for 30-second intervals, until hot, about 2 minutes. Be careful not to let the chocolate syrup boil.
Step 3 -Add the peanut butter into the hot chocolate syrup and stir until smooth.
Step 4 -Allow the chocolate-peanut butter mixture to cool to room temperature.
Step 5 -Line the bottom of a 9x13-inch dish with a single layer of the ice cream sandwiches, using up to 10 sandwiches for the layer, cutting and fitting the sandwiches as needed to cover the base of the dish.
Step 6 -Spread 1/2 of the whipped topping over the ice cream sandwich layer.
Step 7 -Spoon 1/2 of the chocolate-peanut butter mixture over the whipped topping layer and then top the chocolate-peanut butter layer with 1/2 of the peanuts.
Step 8 -Repeat the layers with the remaining ice cream sandwiches, the remaining whipped topping, the remaining chocolate-peanut butter mixture, and the remaining peanuts.
Step 9 -Freeze the casserole until firm, at least 1 hour.
Step 10 -Cut into squares and serve.
|
|