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.