Recipes

[candys mine]

Hi, @sabatini!  That looks great!  I don't think there Is a way to ruin that deliciousness!  If the cake falls to pieces it'd all make beautiful Parfaits!

Next ingredient: J

[walker]

@sabatini .... 😋 thank you!!!  Perfect timing....that is one of my husband's favorite desserts and he has a birthday coming up!  Hope mine comes out pretty as the picture!  
Looks easier than other recipes I have found.

@ Zhills .... I have been to two different stores and have not found the Stouffer's Escalloped Apples.  I'll keep checking as I know they were available.  I used to buy them for my mother.  Maybe everyone is out buying them up to make your apple-cranberry recipe.  😁

OK.....on with more good recipes....NEXT .... J 

[Zhills]

• 

Looks like they changed the name for the apples!!

[walker]

@Zhills ....thanks...I'll keep looking!

NEXT ..... J

[sabatini]

@house_cat @walker @candys mine, I was so tickled by your comments. Thank you!

Boston Cream Pie is a favorite of my godchild too.

The recipe is from the site 'The Girl Who Ate Everything', & it has lots of favorable reviews, as well as some tips in the comments.

Whether they're beneficial tips, IDK!

A few:

*use 3/4 C heavy cream & 1/4 C milk when making the instant pudding

*sub cheesecake flavored instant pudding for the vanilla, as it tastes more like Bavarian cream.

Happy baking! 

Next ingredient starts with a J

[house_cat]

@sabatini 

Thank you for the website information. I've pinned the recipe and can't wait to try it.

Next ingredient starts with a J

[house_cat]

Jiffy Ground Pork Skillet

from Taste of Home

• 1-1/2 cups uncooked penne pasta
• 1 pound ground pork
• 1/2 cup chopped onion
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon Italian seasoning
• 1 medium zucchini, cut into 1/4-inch slices

Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend.

Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender.

Next recipe or ingredient begins with letter K.

[candys mine]

@house_cat   oooOOOOhh!  Happy little squee  at first sight of this skillet dish!

                       Definitely trying this one Soon!

[sabatini]

Back in the old days, (the 80s/early 90s) my girlfriends and I would celebrate our birthdays w/ a Marie Callender Kahlua Cream Cheese Pie.

About a year ago, I got to thinking about that yummy dessert, so searched for a recipe dupe online & found this one.

It's delish!

Kahlua Cream Cheese Pie

Crust

28 Oreo cookies, crushed 

6 T butter, melted 

1/8 teaspoon salt 

Put 28 oreo cookies into food processor, pulverize, add to melted butter.

Press into pie plate on bottom & up the sides, but heavier on the bottom

Preheat oven to 350

• --FILLING--
• 2  8 oz room temp cream cheese
• 2/3 cup sugar
• 2 large egg
• 6 oz semi-sweet chocolate (chips are fine)
• 2 tablespoon heavy cream
• 1/4 cup Kahlua
• 1 teaspoon instant espresso powder dissolved in one tablespoon water
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 1/3 teaspoon salt

Sour cream topping:

• 1 pint sour cream
• ¼ cup sugar
• 1 tsp. pure vanilla extract

• --FUDGE SAUCE--
• 3 tablespoons of water
• 3 tablespoons of sugar
• 1/8 cup cocoa powder

• Using a stand mixer with the paddle attachment or a handheld electric mixer, beat cream cheese on medium until smooth. Scrape down the sides and bottom of the bowl. Add the sugar and beat at medium speed until sugar is incorporated.
• Add egg and beat on medium until completely smooth.
• In a microwave-safe bowl, combine chocolate and heavy cream. With your microwave on medium power, heat for 30 seconds and stir. Repeat until mixture is smooth. Test your chocolate to make sure it is not too hot before you add it to the cream cheese mixture. If it is too warm to comfortably touch, set aside for a minute or two until it cools slightly.
• Add slightly cooled chocolate to cream cheese mixture and beat until incorporated. Add sour cream, Kahlua, espresso, vanilla, and salt. Mix well, scraping the sides and bottom so no white streaks remain.
• Pour into pie shell, leaving about 3/4 inch empty at the top.  You will have a little bit leftover, but if you don't leave space you're not going to have room for the topping. 

1. Bake for 40-45 minutes or until the top is set, but still jiggly. It will be all puffed up, but it'll settle down. 
2. Remove the pie from the oven and place on a wire rack to cool enough that it's no longer all puffed up.  About 30 minutes.  Don't turn off the oven.
3. **Meanwhile, make the fudge sauce. In a small pot combine all the fudge sauce ingredients. Heat on medium-high heat for about 1-2 minutes or until it thickens.  It should boil and be bubbly. 
4. Remove it from the heat and put it in the fridge to cool. It's super important that you cool this completely or you're going to make a giant mess later.  It will thicken more as it cools.
5. Adjust oven temp to 425 degrees.  
6. In a small mixing bowl combine all the "topping" ingredients.  Stir them until they're all mix-y.
7. Assuming your cheesecake has cooled enough that you have some space at the top, cover it with your sour cream topping and smooth it down with a rubber spatula.  
8. Scrape the cooled fudge topping into a pastry bag fitted with a small piping tip. If you don't have this, a small sandwich bag will do the trick but cut the smallest hole possible in the corner. 
9. Make lines across the top of the pie horizontally. Then drag a butterknife lengthwise through the lines to create the design.  Don't cut into the pie, just enough to make the design look correctly. 
10. Bake the pie in the oven for 8-10 minutes, remove back to the rack to cool.
11. Refrigerate at least 2 hours before serving

Next Ingredient starts with an L

[RespectLife]

Four Cheese Lasagna Dip

INGREDIENTS

• 1/2 pound ground Italian Sausage (optional)
• 1 cup pasta sauce of choice
• 1 cup cottage cheese
• 2 cups mozzarella cheese, divided
• 1 cup cheddar cheese, divided
• 1/2 cup freshly grated parmesan cheese
• 4 ounces cream cheese at room temp
• 1 teaspoon Italian seasoning
• A pinch of red pepper flake
• Dried parsley for garnish.
• Garlic bread or crusty bread for dipping

DIRECTIONS

1. Pre-heat the oven to 350 F.
2. In a large skillet, brown Italian Sausage, using a large spoon to break the sausage into bite sized pieces as it cooks. When it’s cooked through, drain any excess grease.
3. In a large bowl combine 1 cup cottage cheese with 1 and 1/2 cups mozzarella cheese, 1/2 cup cheddar cheese, 1/2 cup parmesan cheese, and 4 ounces cream cheese. Mix well.
4. Spread this cheese mixture evenly in the bottom of a pie plate (you could also use an 8 x 8 or 9 x 9 baking dish.
5. In a medium sized bowl, stir together cooked Italian Sausage with 1 cup pasta sauce, 1 teaspoon Italian Seasoning and a pinch of red pepper flake.
6. Spread the sauce evenly over the cheese layer.
7. Top with remaining 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. 
8. Bake for 20-25 minutes or until the cheese is starting to turn golden and it’s all bubbly and gooey. Garnish with dried parsley if you wish.
9. Slow cooker instructions: Arrange in slow cooker in the order listed. Cook on low for 2-4 hours or on high for 1-2.
10. Serve with garlic bread or crusty bread for dipping. Enjoy!

from  centercutcook.com

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