Sali recipes

Chocolate Mousse Cheesecake NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake refrigerated and will last up to 2-3 days but is best eaten the day it’s made. how to make it:  mytimewellspent.wordpress.com

Ingredients 6 tablespoons olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¾ pound trimmed green beans 8 small red potatoes, quartered 4 chicken breasts (bones left in, with skin, about 3¼ pounds) How to Make It: realsimple.com

Ingredients 10 large flour tortillas 1 cup chopped veggies - I like using red and green peppers, red onion, and celery. 1.5 blocks cream cheese, softened 1 package dry ranch dressing mix 1/4 cup salsa 1/2 cup shredded cheddar cheese Directions:  http://www.maryellenscookingcreations.com/2008/05/time-for-party.html

Ingredients 1 cup Warm Water 1 Tablespoon Honey 1 envelope Active Dry Yeast 2 1/4 Teaspoons 1 teaspoon Salt 3 cups Bread Flour Olive Oil For Greasing Surfaces ⅓ pounds Sharp White Cheddar Or Any Other Cheese You Prefer ½ cups Garlic Butter Instructions: https://laurenslatest.com

Ingredients 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust  1/2 cup pizza sauce 2 cups shredded mozzarella and/or cheddar cheese, divided 2/3 cup pepperoni slices, divided, plus more for topping steps: tablespoon.com/recipes/pepperoni-pizza-braid

Ingredients 2 pounds, boneless skinless chicken breasts 12 oz bottle Frank’s RedHot Buffalo Wings Sauce 1 oz packet Hidden Valley Ranch Salad Dressing & Seasoning Mix Rolls Optional toppings – cheddar cheese, blue cheese crumbles, ranch dressing, blue cheese dressing, lettuce – anything else you like. Directions Lightly spray crock pot with non-stick cooking spray. Place chicken breasts in a single layer. Sprinkle chicken breast evenly with ranch dressing, flipping chicken and coating both sides. Next, pour Frank’s RedHot Buffalo Wing Sauce over chicken. Cook on high for 4 to 5 hours or on low for 6 to 8 hours – cooking times vary, be sure to adjust your cooking time for your crock pot so you do not over cook. When ready, shred chicken right in the crock pot with the sauce using two forks. Serve on fresh baked sandwich rolls topped with your favorite toppings – blue cheese crumbles, cheddar cheese, blue cheese dressing , ranch dressing, lettu...

Ingredients Cake : 2 cups all purpose flour 2 cups granulated sugar 2 eggs, slightly beaten 1 tsp vanilla 1 tsp baking soda pinch of salt 1 large can (20 Oz) crushed pineapple with juice Frosting : 1 stick (1/2 cup) butter 1 cup sugar 1 can (5½ ounce) evaporated milk 1 cup chopped walnuts or pecans 1 cup shredded coconut Instructions Preheat oven to 350 degrees F. In a large bowl, Whisk together all the batter ingredients until just combined. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake. While cake is still baking, prepare the frosting. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling. Cook and stir for about 5 minutes, or until slightly thickened. Remove from heat and add in the coconut and pecans. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or som...

Ingredients cake 1 package yellow cake mix 1/2 cup vegetable oil 1 can (11 oz) mandarin oranges, undrained 3 large eggs 1/2 cup sour cream frosting 1 can (8 oz) crushed pineapple, undrained 1 package (3.5 oz) instant vanilla pudding 2 cups heavy whipping cream 3 tablespoons powdered sugar Instructions Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans. In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended. Evenly divide the batter among the 3 cake pans. Bake for 16-20 minutes, or until a toothpick inserted in center comes out clean. Let cool in the cake pans for 20 minutes and then turn the cake pan upside down onto a cooling rack (to release the cake) and let the cakes cool completely. To make the frosting: Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, unil stiff peaks form. In a separate bowl comb...

Ingredients 1/2 cup unsalted butter-melted and slightly cooled 1 Tablespoon water 2 cups milk-lukewarm 4 eggs-separated ¾ cup sugar 2 tablespoons light brown sugar ½ cup mashed banana (1 medium banana) 1 cup flour 1 teaspoon vanilla extract powdered sugar for dusting I nstructions Preheat the oven to 325°F. Lightly grease 8×8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate). Whip the egg whites until STIFF peaks form, set aside. Beat the egg yolks and sugars until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in mashed banana just to combine. Mix in flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are fol...

Ingredients CAKE: 1 1/2cups sugar 2large eggs 2cups Gold Medal UNBLEACHED all-purpose flourbleached flour toughens baked goods 1cup chopped nuts 2cups fruit cocktail with syrup16-oz. can 2tsp. baking soda 1/4cup brown sugarpacked BOILED COCONUT ICING: 1stick unsalted butter(1/2 cup) 1cup coconut 3/4cup brown sugarpacked 1/2cup evaporated milkor half and half Instructions CAKE: Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9x13” pan or baking dish. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot. BOILED COCONUT ICING: Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot. Let cool; cut into squares. Recipe Notes NOTE: Sweetened condensed milk is NOT the same as evaporated milk. They are two very different products. NOTE: You can use evaporated milk, half-and-half ...

Ingredients CAKE: 1 pkg. (4 oz) Baker's German Sweet Chocolate ½ cup water 2 cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) butter, softened 2 cups sugar 4 eggs, separated 1 teaspoon vanilla 1 cup buttermilk COCONUT-PECAN FROSTING: 4 egg yolks 1 can (12 ounces) evaporated milk 1-1/2 teaspoons vanilla 1-1/2 cups sugar ¾ cup (1-1/2 sticks) butter 1 pkg. (7 ounces) coconut 1-1/2 cups pecans, chopped Instructions GERMAN CHOCOLATE CAKE: Preheat oven to 350 degrees. Cover bottoms of 3 8" or 9" round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after e...

Ingredients 1 box cake mix, any flavor 1 stick butter 2 eggs 1 cup chopped nuts ICING 1 (8-ounce) package cream cheese, softened 1 (16-ounce) box powdered sugar 1 egg Directions: : www.keyingredient.com /

INGREDIENTS For the Cake 1 cup apple cider 2 cups Granny Smith apples (3 large or 4 small apples) 1 whole lemon ¼ cup softened butter (4 tablespoons or half a stick) 1 cup granulated sugar 2 eggs 2 cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup heavy cream Enough vegetable shortening to grease a 9×9-inch baking pan 1 teaspoon cinnamon 3 tablespoons granulated sugar For the Glaze 1 cup apple cider 1 cup confectioners’ sugar 1-2 tablespoons heavy cream or milk Vanilla Ice Cream, optional for serving INSTRUCTIONS Place the first cup of apple cider on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool. Core and peel the apples and then cut each into 16 slices (fewer slices if using smaller apples). Have a bowl of water that has a whole lemon squeezed into it. Place apples into water and then onto a plate to dry and set aside. This will keep them fro...

INGREDIENTS 1 – Duncan Hines Pineapple Supreme Cake Mix 5 – pineapple slices (no sugar added) 5 – maraschino cherries 1 – Jell-O Vanilla Sugar free Instant Pudding (powder) 1 – 20oz can of Crushed Pineapples (no sugar added) 1 tsp dark brown sugar HOW TO MAKE: Mix cake mix (not prepared) with entire can of crushed pineapple (juice included). Add box of Vanilla pudding (not prepared). Stir until blended. In bundt cake pan, place the 5 pineapple rings on the bottom with a cherry in the center of each ring. Sprinkle the tsp. of dark brown sugar over the 5 rings. Spoon cake mix over pineapple rings. Bake in 325 degree oven (stone) or 350 degree (dark, metal) for 35 to 40 minutes or until done. NUTRITIONAL INFO Servings Per Recipe: 16 Amount Per Serving:  Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g recipe an...

Ingredients: Cauliflower – 1 large head Egg- 1 A mix of grated cheese – Mozzarella, Sharp cheddar or Texmex – 3/4 cup (use half for the dough and reserve half for topping in the end) Italian seasoning – 1 tsp Garlic and parsley powder -1 tsp A mix of dried herbs -1 tsp (oregano,basil rosemary and thyme) Salt and pepper to taste Method: 1.Cut the cauliflower into florets wash well and steam them until 3/4 th cooked in a steamer. (Note : chop cauliflower in food processor to a coarse consistency or grate it and microwave it or bake it till 3/4 cooked ) 2. Leave it in the steamer pot for excess water to drain off and cool. 3.Squish well with ur hand until all the florets are broken and it becomes a grainy consistency few bigger pieces are fine. (if u have already grated in step 1 leave out this step.) 4.&5. Squeeze off all the liquid with a kitchen tea towel.Feeling lazy like me then- spread it on few sheets of  paper napkin to air dry whi...