No-Bake Chocolate Eclair Dessert

 

The Ingredients;
Filling:

• 2 (3.5 oz.) boxes vanilla instant pudding
• Graham crackers
• 3 c. milk
• 1 (8 oz.) container Cool Whip

Topping:

• 1 stick (1/2 c.) butter (or margarine
• 1/3 c. unsweetened cocoa powder)
• 1 c. sugar
• 1/4 c. milk
• 1 tsp. vanilla

Steps for preparation;

For the filling:

1. Combine pudding mix and milk; beat. After that,  Stir in Cool Whip.
2. In the bottom of a 9x13" dish, Place a layer of graham crackers . After that, Spread 1/2 of the pudding mixture over the graham crackers.
3.  Repeat with another layer of graham crackers and pudding; then top with a last layer of graham crackers.

For the topping:

1.  Bring  sugar , cocoa, milk  to a full rolling boil; boil about 1 minute, stirring very frequently. After that, Remove from heat and cool one minute. 
2. Add vanilla & butter ; stir until butter is melted.
3.  Pour chocolate topping over the top layer of graham crackers.
4. Finally, Refrigerate over night.
5. No-Bake Chocolate Eclair Dessert

Heaven Chicken Pot Pie

        This recipe is one of my favourite, it's a source of inspiration for me , every time i try to make unique & original recipes based on original ideas ,  you may found other similar recipezs of chicken pot pie; but this one is really unique & yummy , it always  come with  new taste evry time you cook it 

those are the ingredients; 

The ingredients; 

•  1 cup frozen green peas
•  1/2 cup sliced celery
• 1 pound skinless, boneless chicken breast halves - cubed
•  1 cup sliced carrots
•  1/3 cup butter
•  1/2 teaspoon salt
•  1/4 teaspoon black pepper
•  1/3 cup chopped onion
•  1/3 cup all-purpose flour
•  1/4 teaspoon celery seed
•  1 3/4 cups chicken broth
•  2 (9 inch) unbaked pie crusts
• 2/3 cup milk

Steps for preparation; 

      Before starting, Preheat oven to 425 degrees F (220 degrees C.)

    Firstly, combine chicken, carrots, peas, and celery In a saucepan,. Add water to cover and boil for quarter-hour. Remove from heat, drain and set aside.

        In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in salt, pepper,  flour, and celery seed. Slowly stir in chicken broth and milk. After that , Simmer over medium-low heat until thick. Remove from heat and set aside.

        Put the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make a lot of little slits in the top to allow steam to escape.

         Finally, Bake in the preheated oven for 30 to 35 minutes, or till pastry is golden brown and filling is bubbly. Cool for ten mins before serving.

my family enjoyed a lot , i wish you will do as well

clone of cinnabon

The ingredients:

• 1 cup warm milk (110 degrees F/45 degrees C)
•  1/3 cup margarine, melted
• 2 eggs, room temperature
•  4 1/2 cups bread flour
•  1/2 cup white sugar
•  1 teaspoon salt
•  2 1/2 teaspoons bread machine yeast
•  2 1/2 tablespoons ground cinnamon
•  1/3 cup butter, softened
• 1 cup brown sugar, packed
•  1 (3 ounce) package cream cheese, softened
•  1 1/2 cups confectioners' sugar
• 1/4 cup butter, softened
•  1/2 teaspoon vanilla extract
•  1/8 teaspoon salt

Steps for preparation:

Firstly, Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Choose dough cycle; then press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 mins. In a small bowl, immix brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. After that , Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. After that , Cover and let rise until nearly doubled, about half-hour. In the meantime, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven till golden brown, about quarter-hour. While rolls are baking, beat conjointly cream cheese, confectioners' sugar, 1/4 cup butter, vanilla extract and salt. before serving, Spread frosting on warm rolls 

Banana Pudding

The ingredients:

• 1 (8 ounce) package cream cheese
•  1 (5 ounce) package instant vanilla pudding mix
•  1 (14 ounce) can sweetened condensed milk
•  3 cups cold milk
•  1 (8 ounce) container frozen whipped topping, thawed
•  1 teaspoon vanilla extract
•  4 bananas, sliced
•  1/2 (12 ounce) package vanilla wafers

Steps for preparation :

1. Firstly, In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, vanilla and cold milk until smooth. Fold in 1/2 of the whipped topping.
2. Secondly, Line the bottom of a 9x13 inch dish with vanilla wafers. 
3. Thirdly, Arrange sliced bananas evenly over wafers. Spread with pudding mixture. 
4. Finally, Top with remaining whipped topping. Chill.

Rustic Twice-Baked Potato Casserole

NUTRITIONAL INFO;  (for a 2/3 cup serving): 145 calories, 4.7g fat, 19.5g carbs, 2.9gfiber, 6.5g protein; Weight Watchers PtsPlus: 4

Rustic Twice-Baked Potato Casserole

The ingredients; 

• 5 lbs russet potatoes, baked (approx. 12 cups when chopped)
• 1/2 cup grated Parmesan cheese
• 8 oz. sharp cheddar cheese, grated & divided
• 3/4 cup low fat Greek yogurt
• 1/4 cup skim milk
• 3/4 teaspoon dry ground mustard
• 1-1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon garlic powder (or 2-3 minced garlic cloves)
• 1/4 teaspoon onion powder
• 1 or 2 dashes cayenne pepper (optional)
• 1 cup chopped green onions, white and green parts, divided

Steps for preparation :

        Firstly, Preheat oven to 400 degrees. Scrub potatoes under running water.do not forget  Use a metal fork to poke a few holes in each potato. After that, Place on rack in oven and bake for 50-60 mins, until soft when squeezed. Remove and cool entirely or refrigerate for gathering casserole later.

    TO ASSEMBLE CASSEROLE: Preheat oven to 350 degrees. Leaving skin on, chop baked, cooled potatoes into 3/4" cubes and add to large bowl. In separate small bowl, add yogurt,  dry mustard, garlic powder, onion powder,milk, Parmesan cheese, 1/2 cup shredded cheddar cheese, salt, pepper, cayenne (if using), and 3/4 cup green onions; stir till mixed. Pour over potatoes and toss until mixed.After that  Transfer mixture to an oiled or sprayed 3-quart (9x13") clear baking dish. 

      Sprinkle left cheddar cheese on top. Bake uncovered 45-55 mins, until lightly browned on top, and edges and bottom are visibly well browned. Remove from oven and sprinkle 1/4 cup chopped green onions on top.

     MAKE AHEAD TIP.  refrigerate it after covering the dish  for up to 1 day in advance.. Remove from the fridge a 30 minutes before you want to bake it, 

      Finally,  Keep them in the fridge and reheat  in the oven, or on the stove top or grill. After that, Try reheating in a skillet on the stove-top in order to restore those crispy, brown parts. Great with breakfast that way. Or, wrap it in a foil packet and reheat it on the grill--it can also get brown and crispy that way. 

Hasselback Garlic Cheesy Bread

The ingredients:

• 1 cup Warm Water
• 1 envelope Active Dry Yeast (2 1/4 Teaspoons)
• 1 Tablespoon Honey
• 1 teaspoon Salt
• ⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
• 3 cups Bread Flour
• Olive Oil, For Greasing Surfaces
• ½ cups Garlic Butter

Steps for preparation:

        Stir water, honey and yeast together In a large bowl. Let yeast proof 5 mins. Once you know yeast is active, After that, stir in salt and the flour in 1/4 cup increments. be sure to not increase your speed higher than a 2 or ‘stir’  If you are using a stand mixer. 

         Once dough starts pulling away from the sides and the bowl seems to be pretty clean,

       Set a timer for 5 mins and walk away. Let the machine knead the dough. After 5 mins, dough should be  tacky and smooth but when touched should not leave any dough on your fingers.

      Grease the bowl and the dough. Cover with  kitchen towel or a plastic wrap  and let rise for  60 minutes or until doubled in size.

Punch down dough and cut into two equal portions. After that , Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it doesn’t shrink,  also keeps its length. 

          Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

Meanwhile, slice the cheese into thin slices and melt the butter.

        Pull loaves of bread out of the oven after 20 mins and brush with the melted garlic butter. Bake  until bread begins to turn a golden brown,  5-7 mins .  After that , Remove from oven and cool quarter-hour.

      Cut 1-inch slices 3/4′s of the the way through the loaves. After that, Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 mins or until cheese is entirely melted.

Serve & enjoy immediately.

Oreo Layer Dessert

The Ingredients:

• 1 pkg of regular Oreos
• 2-8 oz cool whips
• 8 oz. of cream cheese, softened
• 1/2 c. of butter
• 1 lg box of instant chocolate pudding
• 1 c. powdered sugar

Steps for preparation: 

    Firstly, Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it’s done. After that,  Pour remaining crumbs in a 13×9 pan.

     Secondly, Melt butter and pour into crumb mix.

  Thirdly, Stir it up good and press crumbs in bottom of pan to make a crust.

    Fourthly,Make chocolate pudding according to package directions and let it setup in the fridge.

     Blend cream cheese until nice and smooth  In a mixing bowl , and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.

    Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, after that, sprinkle remaining Oreo’s on top.

Finally Cover and refridgerate until ready to serve.

Scalloped Potatoes

The ingredients:

4 cups thinly sliced potatoes

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1/2 cup grated cheese, to sprinkle on top

3 tablespoons butter

3 tablespoons flour

1 cup grated sharp cheddar cheese

paprika

Steps for preparation :

1.  melt butter and blend in flour In a small sauce pan,
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with  cayenne and salt.
5. Cook sauce on low until smooth and boiling, stirring from time to time with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Do the same with second layer of potatoes and cheese sauce.
10. Disperse the remaining cheese on top.
11. For a color, Top with some paprika 
12. Bake uncovered for approximately  60 minutes at 350°F.

mac & cheese

The Ingredients :

• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• Kosher salt
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 3/4 pound fresh tomatoes (4 small)

Steps for preparation:

firstly, Before starting, Preheat the oven to 375 degrees F.

       Secondly, Drizzle oil into a large pot of boiling salted water. After that, Add the macaroni and cook according to the instructions on the package, 6 to 8 mins. Drain enough

  Thirdly, In the meantime, heat the milk in a small saucepan,without boiling it.Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

        Fourthly, While whisking, add the hot milk and cook for one or two mins, until smooth and  thickened . Off the heat, add 1 tablespoon salt, pepper,  the Gruyere, Cheddar,  and nutmeg. After that Add the cooked macaroni and stir well.  Then,  Pour into a 3-quart baking dish.

       Finally, Slice the tomatoes and arrange on top. Melt the 2 tablespoons of butter, immix them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 mins, till  the macaroni is browned on the top  or until the sauce is bubbly.

Hasselback Potatoes

The Ingredients :

• 6 Medium Size Potatoes
• Freshly Ground Black Pepper
• 2 - 3 Cloves Garlic, thinly sliced
• 30 g Butter
• Maldon Sea Salt
• 2 Tbsp Olive Oil

Steps for preparation :

1. Before starting, Preheat the oven to 220˚C (425˚F).
2. Put the potato the  flat side down on a chopping board . Start from one end of the potato, cut nearly all the way through, at about three to four millimeter intervals.
3. Arrange the potatoes in a baking tray and insert the garlic in between the slits. After that, Scatter some butter on top of each potato.
4. Then drizzle the olive oil and sprinkle  freshly ground black pepper ans some salt.
5. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
6. serve & enjoy 

Best Chocolate Brownie Recipe

The Ingredients:

Makes 12  

• 1/4 cup and 2 tablespoons butter
• 3/4 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 1-1/2 eggs
• 1/4 cup and 2 tablespoons all-purpose flour
• 2 tablespoons and 3/4 teaspoon butter, softened
• 2 tablespoons and 3/4 teaspoon unsweetened cocoa powder
• 1/8 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon baking powder
• 2-1/4 teaspoons honey
• 3/4 cup confectioners' sugar

Steps for preparation :

1. Before starting,  Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. Melt 1/2 cup butter  In a large saucepan. Remove from heat, and stir in  1 teaspoon vanilla , sugar, and eggs. Beatss in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
4.  Bake in preheated oven for 25- 30 minutes.but pay attention to  Do not overcook.
5.  To Make Frosting: Combine 3 tablespoons butter,  1 tablespoon honey, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Hasselback potatoes

The ingredients :

•     18 medium potatoes (oval shaped) or 36 new potatoes
•     Maldon salt
•     5 tablespoons olive oil
•    45 grams butter

Steps for preparation :

1.     If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF;  for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF.
2.  Put each potato, in turn, in the bowl of a wooden spoon, its similar to if  you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
3.     After  you've cut them , You should put the baking tin on the hob with the butter and oil and heat up till sizzling. After that, Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
4.     Before  putting the potatoes  in the oven, Sprinkle each potato well with salt : cook the large potatoes for about 80 minutes, testing to see if  the flesh is soft (you may need additional 10 minutes for this); 40 mines should be fine for the new potatoes.
5.     BEFORE SERVING.  Transfer to a warmed plate.

easy garlic chicken

The ingredients:

•     4 boneless skinless chicken breasts
•     4 tablespoons brown sugar
•    1 tablespoon olive oil
•    4 garlic cloves, minced
•     additional herbs and spices, as desired

Steps for preparation:

1. Firstly, Preheat oven to 450°F
2.  Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
3. In small sauté pan, sauté garlic with the oil until tender.
4.  Remove from heat and stir in brown sugar. Add more herbs and spices as you want.
5.   in a prepared baking dish, Place chicken breasts and cover with the garlic and brown sugar mixture.
6.   To taste add salt and pepper.
7. Finally, Bake uncovered  until juices run clear ; for 15-30 minutes. Cooking time will depend on the size and thickness of your chicken.

Baked Zucchini

The ingredients

•     2 medium zucchini
•     1 tablespoon fresh oregano or 1 teaspoon dried oregano
•     2 tablespoons butter, melted (or olive oil)
•     salt & pepper
•     1/4 cup parmesan cheese, grated

Steps for preparation:

1.     Slice zucchini in 1/8 to 1/4 inch slices.
2.     Toss with melted  oregano and butter.
3.     Arrange in a single layer on a greased baking sheet.
4.     Sprinkle with parmesan cheese.
5.     Bake  for 35-40 minutes , uncovered, at 350 degrees F
6.      Finally, to tasteSeason with salt and pepper.

Bread and Butter Pudding

The ingredients :

• 50g unsalted butter
• 4 eggs plus 4 egg yolks
• 175g caster sugar
• 300ml thin cream
• 12 slices white bread
• 50g sultanas
• 1 vanilla pod, split, seeds scraped
• 300ml thickened cream
• 3 tablespoons thin-cut marmalade

Steps for preparation:

1. Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles.  
2. Arrange triangles in layers in the dish, but Don't put any sultanas on the top layer as they will burn, then sprinkle the sultanas in between layers.
3. Whisk together the eggs, egg yolks and caster sugar.  In a saucepan  Place both creams  with the vanilla pod and seeds and bring to scalding point. 
4. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 mines - this ensures that the pudding will be light and not stodgy.
5. Preheat the oven to 180°C.
6.  In a large roasting pan, Place the baking dish and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
7. Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden
8. in the microwave , Heat the marmalade for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. 
9. Finally, Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.

Almost heaven cake

The Ingredients:

Serves: 12Yield:

• 19 X 13 ... Units: US | Metric
• 1 (20 ounce) can crushed pineapple
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (1 ounce) package instant vanilla pudding
• 2 cups cold milk
• 1 (8 ounce) carton frozen whipped topping
• 1 (8 ounce) package cream cheese, softened
• 1 cup finely chopped pecans

Steps for prepration:
click below to get the full recipe:

  FIRSTLY the cake should be mixed  According to the package directions  .  
After that , you should  Bake cake in a 9 X 13 inch pan. 
     While hot poke with fork and pour pineapple with the juice over the cake.

     Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer.
    After that, Spread whipped topping over top. Sprinkle with the nuts.

    Finally, you Refrigerate it .

heaven and hell cake

 

The Ingredients

For the Ganache

• 1 cup heavy cream
• 12 ounces chocolate chips

For the Angel Food Cake

• 1 c minus 2 Tbls (120 g) flour
• 2 Tbls cornstarch
• 1 1/2 c (235 g) confectioners’ sugar
• 1 1/2 c (355 ml) egg whites
• 2 tsp vanilla
• 1/8 tsp salt
• 1 c (200 g) sugar
• 1 tsp cream of tartar
• 1 tsp almond extract

For the Devil's Food Cake

• 3/4 c (155 g) shortening
• 3 Tbls cornstarch
• 1 1/2 tsp baking soda
• 1 1/2 c minus 3 Tbls (185 g) flour
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 c (70 g) cocoa powder, sifted
• 2 c (400 g) sugar
• 1 1/2 c (355 ml) coffee
• 1 1/2 tsp vanilla

Peanut Butter Mousse

• 3 eggs, room temp
• 1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
• 2 c (315 g) confectioners’ sugar, sifted
• 3 c (710 ml) smooth peanut butter, at room temperature
• 1 c (235 ml) heavy cream

Steps for preparation:

Ganache

1. Place the chocolate in a medium-sized bowl and set aside.
2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes.  starting in the middle Gently stir,  and working your way outward, until the cream and chocolate are entirely mixed.  set aside  Cover with plastic wrap.

Angel Food Cake

1. Preheat oven to 325F (160C) and line the bottom of a 10? round cake pan with ungreased parchment paper.
2. sift together confectioners’ sugar, flour and cornstarch In a medium bowl. Set aside.
3. beat egg whites, cream of tartar, and salt until frothy In a large bowl . Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.
4. Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
5. Pour batter into prepared cake pan and bake  45–50 minutes until top of cake springs back when touched,. Transfer cake to a rack and let cool.

Devil's Food Cake

1. Preheat oven to 350F (175C). Grease a 10? round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.
2. In a medium bowl, whisk together baking soda, salt,  flour, cornstarch, and baking powder. Set aside.
3.  Whisk the coffee and cocoa powder In another medium bowl until smooth. Set aside.
4. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.
5. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely

Peanut Butter Mousse

1. Beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
2.  Into a large bowl , Put cream and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.

Assembly

1. Slice each cake horizontally into 2 layers Using a serrated-blade knife. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.
2. Stir ganache ( Be sure to stir well ; heat it in the microwave, if necessary, at 10 second intervals. ) until smooth and pour over the top and sides of the cake, smoothing with a palette spreader if needed. 
3. Before slicingRefrigerate the cake for 2 hours .

princess pie

crust:

• 1 cup flour
• 2 Tbs sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 1 cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
• 1 small package coconut cream instant pudding

1. Mix until thickened.  Spread over cream cheese mixture.
2. Top with remaining tub of whipped topping.
3. Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

heavenly oreo dessert

 

The ingredients:

• 1 (15.35 ounce) package Double-Stuffed Oreo cookies
• 2 packages (3.9 ounce, each) Instant Chocolate pudding mix
• 1/2 cup butter, melted
• 3 1/4 cups cold milk
• 1 (8 ounce) block Cream cheese, softened
• 2 (8 ounce) containers Cool Whip
• 1 cup powdered sugar
• 
  

Steps for preparation: 

1.  Place all the Oreo cookies inside a large zip-lock bag. Seal bag shut and place on counter. crush the cookies until they are small chunks/crumbs Using a rolling pin. You want them to still be chunky and small, but not fine crumbs.
2. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. 
3. When combined, press into the pan to form a crust.
4. whisk together the 2 pudding mixes and milk In a bowl . 
5. Cover and place in fridge to set.
6. Blend cream cheese until smooth In a medium bowl. Slowly add in the powdered sugar. Fold in one container of Cool Whip. 
7. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture.  After that, Spread the other container of Cool Whip over the chocolate pudding layer. 
8. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.
9. Enjoy ♥

coconut cream cake

 

click below to get the full recipe: 

The ingredients:

• 1 (18.25 ounce) package white cake mix
•  1 (8 ounce) container sour cream
•  1/4 cup vegetable oil
•  3 eggs
•  1 (8 ounce) can coconut cream
•   1 (8 ounce) package cream cheese
•  1 (16 ounce) package confectioners' sugar
•  1 teaspoon vanilla extract
•  2 tablespoons milk
•  1 cup flaked coconut

Steps for preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Combine the cake mix, oil, eggs, sour cream and cream of coconut In a medium bowl. Mix until well blended. Spread evenly into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the cake comes out clean , almost for 25 to 30 mins,. Allow to cool.
4. Make the frosting while your cake cools. I
5. Cream togethercream cheese,  the confectioners sugar,  and milk n a medium bowl,. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

This recipe is really moist and wonderful in flavor. It's our favorite!

Twice Baked Roasted Garlic Potatoes

The Ingredients:

• 4 baking potatoes
• 4 Tbls. butter
• 1 head of garlic
• 1/3 cup of half & half
• ½ cup shredded parmesan cheese
• Lawry’s Seasoning Salt
• Paprika

Steps for preparation

1. Wash & dry the potatoes. Pierce them many times with a fork; place on a baking sheet. Wrap the garlic in foil and place alongside the potatoes. Bake at 425 for 50 – 60 mins, until  the garlic is browned and softened and  the potatoes are tender .
2. Let the potatoes and garlic cool until easy to handle – about quarter-hour.
3.  Halve the potatoes lengthwise;  into a large bowl scoop the pulp, leaving the skins intact. Add the butter to the warm potatoes to help it melt.
4.  before adding it  to the potato , Cut the garlic head in half; squeeze out the pulp and .
5.  Add the half & half; stir and mash until the butter and half & half are mixed in, and the potatoes are a smooth consistency. Add seasoning salt to taste.
6. Spoon the potato mixture back into the skins;After that  place back on the cookie sheet.
7. Sprinkle with the paprika and then the cheese.After that, Sprinkle tops with a touch additional paprika.
8.  Place back in the oven at 400 until heated through ,  for about 15 mins.

scalloped chicken

The Ingredients:

• 2 tablespoons unsalted butter
• 1 1/2 teaspoons poultry seasoning
• 2 tablespoons onions, chopped
• 2 cups cooked chicken, diced (or turkey)
• 1/4 teaspoon salt

FOR GRAVY

• 4 tablespoons butter
• 2 eggs, beaten
• salt and pepper
• 4 tablespoons flour
• 3 cups chicken stock, heated

Steps for preparation:

1. Make gravy first for it needs to cool a bit.
2. melt the 4 tbsp of butter In saucepan over medium heat .
3. Blend in flour and hot chicken stock.
4. Stirring until thickened.
5. Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
6. Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
7. Set gravy aside to cool.
8. In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
9. Cook on low for 2-3 mins.
10. Stir in melt the 4 tbsp of butter, onion, salt.
11. In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
12. Repeat again but ending with last layer of crumbs.
13. Bake about half-hour  in preheated 350 over 

red velvet poke cake

The ingredients:
For the Cake:

• 8 tablespoons unsalted butter, at room temperature
• 5 tablespoons unsweetened cocoa powder
• 1½ cups granulated sugar
• 2 eggs
• 6 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2¼ cups all-purpose flour
• 1 tablespoon distilled white vinegar
• 1 (12-ounce) can sweetened condensed milk

For the Frosting:

• 8 ounces butter, at room temperature
• 4¼ cups powdered sugar
• 8 ounces cream cheese, at room temperature
• 2 tablespoons vanilla extract

Steps for preoparation:

1. Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
2. cream the butter and sugar On medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well integrated.
3. In a separate small bowl, mix together  red food coloring  the cocoa powder, vanilla extract  to make a thick paste. Add to the batter and mix on medium speed until totally mixed. to be sure that all the batter gets color You may need to stop the mixer to scrape the bottom of the bowl.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. After that, Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minutes.
5. Again, reduce the mixer speed to low and add the salt, vinegar,  baking soda. Turn to high and beat for additional 2 minutes until completely combined and smooth.
6.  Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
7. Remove the cake from the oven and poke holes all over the top of the cake immediately. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. before frosting and decorating, allow the cake to cool completely .
8.  Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a a couple of minutes until the frosting is light and fluffy, scraping the bowl as needed.
9. Finally, Spread the frosting evenly over the top of the cake and decorate as wanted. Store leftovers in an airtight container in the refrigerator for up to 1 week.