Italian No Bake Cake

Italian No Bake Cake

Ingredients:

1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut 1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy! Note: You can replace coconut with pecans if you'd like.

Biscuits & Gravy Casserole

Biscuits & Gravy Casserole

Ingredients

1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk to taste salt to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Christmas Tree Brownie Pops

Brownies gone festive!  Christmas Tree Brownie Pops, prepare your favorite mix in a square baker and let cool completely. To create brownie triangles, cut a straight line about two inches from one side. Cut the remaining brownie into 2 equal rows, then cut each row into triangles. Add a candy cane stick for the tree stem and trim with your favorite sprinkles and mini candies to customize each tree!

Mashed Potato Muffins

Mashed Potato Muffins

1 1/4 cups almond milk
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I used 1/2 cup Cheddar & 1/2 cup Monterey Jack)
1 2/3 cups almond flour
3 Tablespoons granulated Swerve, Truvia or Stevia
1 Tablespoon baking powder
1 teaspoon sea salt (optional)

Heat oven to 400 degrees F. Grease a 12-cup muffin pan. In a saucepan, heat milk until it is just starting to steam and then add mashed potatoes. Remove from heat and allow to sit for 2 minutes (mash the potatoes inside the milk so there are no large clumps). Beat in the egg and oil. In a medium sized bowl, combine cheese, flour, sweetener, baking powder and salt. Pour in potato milk mixture and stir just until moistened. Fill muffin cups about 3/4 full and bake for 20 to 25 minutes or until toothpick test shows done. Cool for 5 minutes then remove from muffin tin to rack. Serve warm. Yields: 1 dozen *For variety, add in a couple tablespoons of snipped chives or onion flakes and a tablespoon of parsley. Makes for a very light and tasty muffin!!

CHRISTMAS SALAD!

CHRISTMAS SALAD!

Items needed::

Lime Jello 6 oz.
Lemon Jello 6 oz.
Cherry Jello 6 oz.

Also :

Whipping cream 1/2 pt.
Pineapple juice 1/2 can.
Crushed pineapple 1 can ( save the juice to use )
Nuts are optional. We used crushed walnuts.

Make 1 box of Cherry jello let it set. Combined Lemon jello, 1/2 cup hot water, pineapple juice , cream cheese and crushed pineapple layer on top of the cherry jello let set. Next add the Lime jello let it set. Beat the whipping cream layer on top then sprinkle the nuts over it.

DOLE WHIP

DOLE WHIP ️

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar ( i Used Stevia)
1 1/2 cups heavy whipping cream










How to make it Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Chocolate Coconut Balls

Chocolate Coconut Balls

14 ounces (440g) sweetened condensed milk
1 stick (1/2 cup) butter (softened)
14 ounces (440g) coconut
2 cups chopped nuts
2 lbs (1kg) powdered sugar Ghirardelli Chocolate Candy Making Block (or your choice)




Mix all ingredinets except chocolate, chill and roll into balls. Let stand 1 hour in refrigerator - after rolling into balls. Dip each candy into melted chocolate.

ACID REFLUX Smoothie

 ACID REFLUX Smoothie

Ingredients:

1 and 1/2 cups diced fresh pineapple,
1 banana,
1/2 cup Greek yogurt,
1/2 cup ice,
1/2 cup pineapple juice or water.

Blend to consistency of a smoothie.

Orange Dreamsicle Fudge

Orange Dreamsicle Fudge

1 bag white chips (I used Nestle Premium white chips)
1 can white frosting (NOT whipped)
Crush Orange Ice Cream topping

Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy. Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set. Cut fudge to desired sized pieces once set. This recipe can be altered to taste by using different flavors of chips and frosting. Or try these ~ White chips + lemon frosting = lemon fudge Chocolate chips + fudge frosting = chocolate fudge Peanut butter chips + white frosting = peanut butter fudge Andes Mint chips + Chocolate frosting = Mint Chocolate Fudge (I add a touch of mint extract to these) Let your imagination run with this and make all sorts of unheard of fudge.

Easy Taco Casserole

Easy Taco Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water sour cream and salsa for serving


Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Holly Jolly Jelly Shots

Holly Jolly Jelly Shots

Ingredients

1 3-ounce box cherry gelatin dessert
1 3-ounce box lime gelatin dessert
3 packets unflavored gelatin
1 14-ounce can sweetened condensed milk
1 1/2 cups vanilla vodka
36 dollops whipped cream (for garnish)
36 mint leaves (for garnish)
72 small red candies (or 36 if using just one for garnish)

Directions
   
Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
   
For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
   
To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
  
Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
   
When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).

Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Pork Tenderloin

Pork Tenderloin

 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar Preparation

Instructions

 Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Roasted Cabbage.

Roasted Cabbage.

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage

Preheat the oven (or the grill,) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core.. Then cut the halves in half again… …to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-30 minutes. I say 20-30 because they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage. The wedges reheat wonderful in the oven or the microwave!

Crockpot Spicy Chili

Crockpot Spicy Chili

Ingredients

2 lbs hamburger meat
1-2 large onions
3 cloves of garlic
2 cans Rotel
1tbs chili powder
Half can of 15 oz tomato sauce
1/2 tbs red pepper flakes
1/4 tbs cayenne pepper
1tbs cumin
2 cans of choice beans drained (I used chili beans)
Sour cream and cheddar cheese for toppings

Preparation

Brown meat with onions and garlic Drain Place everything in the crock pot store well Cook on low 7 hours

White Chocolate Fudge with Peanut Butter Cup Fudge Bites

White Chocolate Fudge with Peanut Butter Cup Fudge Bites

Ingredients

You'll need about 16 Reese's Peanut Butter cups for the bottom of the baking dish and another 6 or so for the crumbly top. (I know, that's a lot of Reese's Peanut Butter Cups!) About 22 total!
3 cups of white chocolate chips
1 14oz can of sweetened condensed milk

Instructions

Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.

Arrange your Peanut Butter Cups on the bottom (16 total)

In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.

Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.

Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.

Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!

Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you :)

Six Minute Caramels

Six Minute Caramels

Ingredients

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup (or golden syrup)
1/2 cup sweetened condensed milk

Directions:

1 Combine all ingredients.

2 Cook 6 minutes on a medium high heat, stirring every minute.

3 Stir and pour into lightly greased dish.

4 Let cool.

5 Cut, wrap in wax paper & store in an air tight container

Southern Tea Cakes

Southern Tea Cakes

Ingredients

4 cups all-purpose flour plus more for rolling
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla

Directions

Preheat oven to 350 degrees F.

In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough will be soft and wet. On a floured surface shape the dough into a disk, cover with plastic wrap and refrigerate for 1 hour. Flour surface again and roll dough out until approximately 1/4 inch thick. Cut dough into desired shapes and bake on a slightly greased sheet pan for 10 to 12 minutes.

Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

Ingredients

6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

Directions

1 In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.

2 Press into the bottom and up the sides of a 9-inch spring form pan. You could use a pie pan but I've found that a spring form pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).

3 In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.

4 Add vanilla and lemon juice and mix until combined.
5Gently fold in the whipped topping. Pour filling into the prepared crust.

6 Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.

7 Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars

Oreo Balls

Oreo Balls

Only 3 ingredients, 5 steps, EASY UNLESS YOU ARE LAZY!

Ingredients:

1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)

Method:

1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.

2. Mix the softened cream cheese into the smashed Oreos.

3. Roll the mixture into balls.

4. Melt chocolate in the microwave.

5. Cover balls in chocolate then leave to set in the fridge.

Pecan Pie Caramel Cheesecake

Pecan Pie Caramel Cheesecake

Crust-

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling-

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping-

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

2 lbs Velveeta cheese, cubed
1 lb browned ground beef
32 oz chicken broth
1 bag frozen hash browns
1/2 chopped onion
1/2 cup cooked chopped bacon

Put all ingredients into crockpot and cook on high for 2 hours, or low for 4-6 hours!

Homemade Ranch Dressing

Homemade Ranch Dressing

You will need:

Black Pepper
¼ C Parsley Flakes
1 1/2 C Garlic Salt
½ C Kosher Salt
2 Tbsp Granulated Garlic
¼ C Granulated Onion
3/4 C Dill Weed
2 Tbsp 2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice


Directions:

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

CINNAMON ROLL CAKE

CINNAMON ROLL CAKE

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla While warm drizzle the glaze over the cake

Comfort Breakfast Bake

Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (Used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage 11×17 pan, sprayed with cooking spray
(Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn't runny – may take 28 mins)

HOMEMADE DOUGHNUTS

HOMEMADE DOUGHNUTS

3 1/2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. soft shortening
2 eggs
3/4 c. milk

Heat oil (2 to 4 inches) on high. Measure 1 1/2 cups flour and all remaining ingredients in large mixer bowl. Blend on low speed, scraping bowl constantly, stirring in remaining flour. Put dough on well floured surface. Roll around lightly to coat with flour. Roll dough 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot oil, turning them when they rise to the surface. Cook 2 to 3 minutes or until golden brown on both sides. Remove carefully from oil; do not prick surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen doughnuts. If using self-rising flour, omit baking powder and salt.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese 2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese




Directions

Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done.

Red Velvet Cheesecake

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature 2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream 1 teaspoon vanilla extract

RED VELVET CAKE:

2 1/2 cups all purpose flour 1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:

2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer:

Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers:

Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting:

In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat). Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake:

Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

Southwest Chicken Spaghetti

Southwest Chicken Spaghetti

Ingredients

1 cup Homemade Cream of Chicken Soup
1 lb skinless, boneless chicken breast (3-4 breast filets)
1 tsp pepper
2 tbsp chili powder (divided) 1 tbsp garlic powder
1 lb whole wheat spaghetti
16 oz 2% milk Velveeta cheese (cubed)
4 oz green chilies
1 cup salsa Verde
1 tbsp dried cilantro
1/2 cup fat-free milk
Chicken:

Preheat oven to 350 Line a baking sheet with foil and spray with nonstick spray In a small bowl combine 1 tsp. pepper, 1 tbsp. chili powder & 1 tbsp. garlic powder Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish Cook for 20-25 minutes or until juices run clear Cut into bite size pieces and reserve on a plate

Now for the Pasta:

Fill large pot with water and bring to a boil Salt the water Cook pasta until desired doneness is reached Drain and return to pasta pot And now the Cheesy Goodness:
In a microwave safe bowl combine remaining ingredients Heat in the microwave for 2 minute intervals while stirring until smooth and heated through Add chicken to cheesy mixture and stir Pour over spaghetti and gently toss to combine Serve into bowls and ENJOY! Optional

Toppings:
 grated cheese, fresh hopped cilantro, chili powder or sour cream

BUTTER PECAN CAKE

BUTTER PECAN CAKE

Ingredients

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING: OR PURCHASE

1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Mini Apple Pies

Mini Apple Pies

- can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2 in bits.

Mix the apples with:
12 tablespoons of flour
1 1/2 cup of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

You will also need:

4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of Pillsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies

Pepper Mint Cookie

Pepper Mint Cookie

Line a pizza pan with parchment paper and arrange mints. Bake at 350 for 8-10 minutes. Cool completely. This would be for giving cookies without expecting the tray returned.

Deviled Avocado Eggs

Deviled Avocado Eggs

1 large avocado
3 egg yolks
1 tsp. cilantro
3 tsp lime juice
1 tbsp red onion
a pinch of salt and pepper

Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper.

Top with a sprinkle of chili or paprikaith the holidays coming.

Apple Praline Bread

Apple Praline Bread

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

German Cucumber Salad Recipe

German Cucumber Salad Recipe

SALAD

2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced

DRESSING

1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste

Directions

Place the cucumbers, onions and tomatoes in a large bowl.
Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.

Toss to coat well.
Chill at least 2 hours before serving.

Fudge Brownie Pie

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Strawberry Angel Food Trifle

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl. Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

Raspberry Whip Cake

Raspberry Whip Cake

You will need:

1 angel food cake cut into 1" pieces
1 8 oz container Cool Whip
1 cup sour cream
1 cup powdered sugar
1 pint red raspberries, well drained (fresh or frozen)

In a medium bowl mix Cool Whip, sour cream and powdered sugar. Carefully fold in raspberries and set aside. Place all angel food cake pieces in bottom of 9x13 baking dish then pour the raspberry mixture over the cake. Spread evenly over the cake. Cover and refrigerate for one hour. Enjoy! Refrigerate any leftovers.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Creamy Wild Rice Stuffing

Creamy Wild Rice Stuffing

Ingredients

Creamy Wild Rice Soup Mix
5 cups hot water
2 tsp. Garlic Garlic™
2 - 3 Tbsp. Onion Onion™
6 - 8 slices diced bacon
4 stalks diced celery
14 oz. unseasoned breadcubes
1/2 cup dried cranberries
Salt and pepper to taste

Directions

Combine first 4 ingredients; simmer, covered for 45 minutes, stirring occasionally. Sauté bacon in large skillet until browned; add celery. Cook until celery is tender. Toss bread cubes in large bowl with bacon mixture and cranberries. Add prepared soup, season to taste with salt and pepper; mix well. Place dressing in greased 9 x 13 baking dish; cover with foil. Bake at 350º for 30 minutes. Remove foil, bake an additional 10-15 minutes. Serve hot. Makes 10-12 servings.

Note: Add 3-4 cups cubed leftover turkey before baking for main dish casserole; drizzle with leftover hot gravy just before serving.

Refrigerator Cucumber & Red Onion Salad Recipe

Refrigerator Cucumber & Red Onion Salad Recipe

4 thinly sliced cucumbers
1-large  sliced red onions
1-large  sliced green bell  peppers (or color of your choice)
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar (for my family I cut the sugar in half but if I was taking it somewhere I would add the the sugar)
1-tsp celery flakes
1-tsp red pepper flakes

Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers,  store in refrigerator.
Will keep up to 2 months

Makes 2 quart jars- amount will differ based on the size of your veggies.

Zuppa Toscana

Zuppa Toscana

1 lb. Italian sausages
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream and kale to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

Pumpkin Cheesecake with Gingersnappy crust

Pumpkin Cheesecake with Gingersnappy crust

Ingredients

GINGERSNAPPY CRUST

1 box gingersnaps (about 16 oz.)
1 stick (1/2 cup) butter, melted
1/4 cup sugar
1 cup pecans, chopped fine
Try Diamond of California Nuts
1/4 - 1/2 tsp cayenne pepper (trust me)

FILLING

3 pkg (8 oz. each) cream cheese, room temperature (may use low-fat, but do not use fat free)
1 can(s) (15oz. can) solid pack pumpkin (not pumpkin pie filling)
4 large eggs
1 cup sugar
1/2 cup heavy cream
2 -5 tsp ground cinnamon
1 - 1 1/2 tsp ground ginger
1/2 - 1 tsp ground cloves
1/2 - 1 tsp freshly grated nutmeg
1 - 3 tsp ground allspice
1/2 tsp salt

SALTED CARAMEL SAUCE

1 cup dark brown sugar, packed
1 cup sugar
1 stick (1/2 cup) butter
2/3 cup water
1/2 cup heavy cream (can use milk or half and half)
1 tsp pure vanilla extract
1- 1 1/2 tsp salt (trust me)

GARNISH

crumbled gingersnaps for garnish
toasted pecan halves for garnish
Try Diamond of California Nuts
whipped cream (totally optional...i don't think it needs it)

Directions

1  General NOTE: For the spices I usually just dump 'em in without measuring... so these measurements are guesstimations. Try adding 1/2 the spice amount then adjust up to taste. I like a LOT LOT LOT of spices in my pumpkin desserts. You may not like it as spiced, so don't be afraid to customize it to YOUR taste!

2  Preheat oven to 350 degrees F

3  For Crust: Crush the gingersnaps and reserve some for garnish (I do it in a food processor or you can place them in a ziplock bag and use a rolling pin). Combine all crust ingredients in bowl. Press into bottom and up sides of a greased 10" or 11" springform pan. OR you can line the bottom with parchment. Bake at 350 degrees for 5 minutes. or until pecans are just slightly toasty. Cool a bit before filling.

4  For filling: In a bowl, beat cream cheese and sugar until smooth and fluffy. Add spices (to taste), beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.

5  Pour batter into springform pan over cooled crust. Bake in center of oven until cheesecake is firm to touch and not jiggly in middle, about 50 min. - 1 hour. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours (overnight is better). Don't freak out with how it looks straight out of the oven, the cake may be cracked, but it will FALL slightly in the middle as it chills giving it that classic "cheesecake" shape with a ridge around the edge.

6  For Caramel Sauce: Put sugars and water in small heavy saucepan, stir until well-mixed. Bring to boil over medium heat. Boil approx. 4 minutes. It will be dark because of the brown sugar. Do NOT Stir it while cooking--this can lead to crystallization. Do NOT overcook it or you'll burn the sugar and have to start over. Remove from heat, add cream, salt and butter and stir until well blended. Let cool for about 5 min. then add vanilla extract. Cool completely before pouring on cheesecake slices.

This stores nicely in the refrigerator for at least a week or so.

7  Cut chilled cheesecake into individual pieces and plate. Top each piece with whipped cream (if desired). Drizzle with cooled caramel sauce and garnish with crumbled gingersnaps and roasted pecan halves.

8  To roast pecan halves: lay pecan halves on cookie sheet and bake at 350 degrees F for about 10-15 minutes until browned.

9  Keeps in fridge for a few days...in freezer for a month or so.

Slim Pumpkin Cheesecake Bars

Slim Pumpkin Cheesecake Bars...

• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 8oz pkg. Greek Cream Cheese OR may use reduced fat cream cheese
• -few tablespoons of water for smoothing the cream cheese

Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake –pumpkin mix. Then smooth it out. Drizzle half of the cream cheese over the top and take a small spatula to smooth it over the top. Add remaining cake mix and then the remaining cream cheese. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to create swirls.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Apple Pie In An Apple

Apple Pie In An Apple

You’ll need:

4 large apples
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1 (14.1 ounce) package Pillsbury rolled pie crust (use just 1 of the 2 crusts in the box)

Take some apples, and cut off the top, the carve the inside with a spoon. Fill it with apple pie and add some cinnamon. Next on make a pie crust, cut it in pieces and place it on the top of the apples, just like you would do in case of a regular apple pie. Put the apples in a baking pan that (Preheat oven to 400 degrees) has water on the bottom and bake them until the crust becomes golden (Bake about 20-25 minutes). Also, in the picture you can see all the steps, one by one.

Rainbow Cake Roll

Rainbow Cake Roll

To prepare this rainbow cake roll, you will need:

5 egg yolks,
2/3 cup sugar, (divided into two 1/3 cup portions),
1 teaspoon of lemon juice, 1/2 teaspoon finely grated lemon zest,
5 egg whites,
2/3 cup of cake flour,
1/4 teaspoon of salt,
1 teaspoon of baking soda,
3 tablespoons of melted butter.

For the whipped cream cheese filling:

125g of softened cream cheese,
1/2 cup of white sugar,
1/2 teaspoon of vanilla,
3/4 cups of heavy whipping cream.

Start with beating the egg yolks until they are thickened. Add 1/3 cup of the sugar, the lemon juice and the lemon zest and beat continually until you get a thick and light yellow mixture. Continue with beating the egg whites until they become soft and then gradually beat in the remaining 1/3 cup of sugar.
Beat until it becomes a stiff mixture. Then you will fold the yolk mix into whites. Take the dry ingredients and place them in a bowl. Add the egg mixture, mixing in carefully. Add the melted butter and incorporate it into the mixture. Divide the batter into 6 pieces and add each portion will be a different color of the rainbow.
Place the batter into a pastry bag. Prepare a baking pan which is covered with baking sheet. Draw some stripes with the batter on the sheet, you can make the stripes as long and wide as you want. Bake at 375F for 10-12 minutes until it passes the toothpick test. Remove from the oven and let it cool. Place the cake on a clean cloth and remove the baking paper.
Let the cake cool out completely. Unroll the cake and start filling it with whipped cream, then re-roll it . Place it in the refrigerator for 1-2 hours, and then it will be ready.

Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

Ingredients

3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

7 UP BISCUITS

7 UP BISCUITS

INGREDIENTS:

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:

Mix Bisquick, sour cream and 7 up.

Dough will be very soft - don't worry

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit / cookie cutter.

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.

Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown

Creamy Crock Pot Mashed Potatoes

Creamy Crock Pot Mashed Potatoes

Ingredients:

5 lbs Yukon gold or Russet potatoes. Peeled and diced
1 stick of butter, cut into cubes
1/2 teaspoon minced garlic
1 1/2 cups chicken broth
2 teaspoons Lawry’s seasoned salt
1 teaspoon black pepper
8 oz cream cheese, cut into cubes
1/3 cup sour cream
1/3 cup heavy cream (optional)

Dump potatoes, chicken broth, butter and garlic into crock pot. Cook on high for 4 1/2 hours. Mash while in crock pot. Add Lawry’s, pepper, sour cream and cream cheese. Mix well. Add heavy cream if desired

Cream puffs

Cream puffs

Filling:

1 8 ounce cream cheese (softened),
1 box instant vanilla pudding
1 cup heavy cream
1 cup milk.

Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened.

Donuts:

1 cup water
1/2 cup butter
1 cups flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 eggs

Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour salt and sugar whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 425 degrees for 20 to 25 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar.