lowpriceeasybeefstroganoff

If you are having a few guests over and want a quick and easy appetizer, here is the perfect recipe! Pizza Ring Ingredients: 2 8 oz tubes of Pillsbury Crescent rolls 1/2 cup tomato sauce (either homemade, or jarred) 1 cup mozzarella cheese, shredded (use more or less to your preference) 1 tbs garlic powder 1 tbs italian seasoning Pepperoni slices (optional) * add any pizza toppings - be creative! Directions: Preheat oven to 425 degrees 1. Line the crescent rolls in strips of two on a pizza stone (or baking sheet) - example below. 2. Spread a layer of sauce, then cheese. Top with pepperoni slices (I placed them on half of the ring only. 3. Fold over the edges to create the ring. Top with garlic powder and seasoning. 4. Bake in oven for 15-18 minutes, or until golden brown.* I have a gas oven which seems to bake a little bit quicker than electric ovens. * If crescents come out too doughy, try cooking for longer or raising the temperature of the oven to 450 degrees.

Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter ½ tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g granulated sugar (1 1/4 cup) 5 eggs, beaten 1t...

Mango Mousse Cake Ingredients: For the Rolls 4 eggs, 4 tablespoons flour, 3 tablespoons sugar, 1 teaspoon vanilla, ½ teaspoon lemon zest. Instructions: Beat egg whites with sugar until stiff. Add egg yolks, vanilla, lemon zest, mix gently, add flour. Bake in 28×38 cm. pan with parchment paper 10-15 min. While still warm, roll it with wet kitchen towel. Let it cool. Unroll, spared few tablespoons of apricot preserve. Roll into a small roulade, 2 cm thick. Cut, and continue rolling and cutting until you get 3 rolls. Freeze the rolls so you will be able to slice them evenly. Cut marmalade rolls each about 5 mm thick. Line the sides and the bottom of the 9 inch cake pan with slices. Brush them with syrup made with 2 tablespoons sugar, 1 tablespoon water, 1lemon juice, 1 teaspoon vanilla. 450 gr. mango, 75 gr. sugar, 2 tablespoons lemon juice, 3 1/2 teaspoons gelatin, 500 ml. heavy cream. Instructions: Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber fro...

I made these bars a couple of weeks ago and they were the absolute best. They will replace the bars I buy from the store. I shared with friends and family and they all loved them. I did cut down the sugar by about a 1/4 cup which doesn’t affect the consistency at all. I cut them and wrapped individually in foil and labelled. Put them in an airtight container and stored in the fridge. The last one was just as fresh as the first one. It also stopped me from eating them all at once.. Recipe >> No-Bake Oatmeal Peanut Butter Bars @ simplygloria.com

Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make! Best Cheesecake Ingredients: 1-3/4 cups  graham cracker crumbs 1/3 cup  butter, melted 1-1/4 cups  sugar, divided 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup  BREAKSTONE'S or KNUDSEN Sour Cream 2 tsp.  vanilla 3 eggs 1 can  (21 oz.) cherry pie filling Directions: HEAT oven to 350°F. MIX graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. BAKE 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. TOP with pie filling before serving.

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe! Old School Butter Pound Cake Ingredients: 1 1/2 c cake flour 1 1/2 c all purpose flour 3 stick butter, unsalted (softened at room temp) 8 oz cream cheese, room temperature 3 1/4 c sugar 1 1/2 tsp vanilla extract 1 1/2 tsp almond extract 1 tsp salt 6 large eggs Directions: Beat butter and cream cheese with a mixer on medium speed until mixture comes together. Add sugar and extracts; beat until light and fluffy. Reduce speed to low. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 ...

Darkest Chocolate Cake with Red Wine Glaze Yield: 10 servings Ingredients: Cake:     1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan     1/3 cup all-purpose flour, plus more for pan     8 ounces bittersweet chocolate (at least 70% cacao), chopped     1 cup sugar     4 large eggs     3/4 teaspoons kosher salt Glaze and assembly:     8 ounces bittersweet chocolate (at least 70% cacao), finely chopped     1/4 cup (1/2 stick) unsalted butter, cut into small pieces     1/2 teaspoon kosher salt     1/2 cup powdered sugar     1/2 cup red wine (such as Pinot Noir) Special equipment:     A 9" springform pan Directions:   For cake: Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl sh...

Could Easter really have been a week ago? Time is flying like the wind! We had a wonderful long visit from my mother, and my brother. It was a whirlwind weekend but such fun to have little ones in the house. Just yesterday we finished off all of the leftovers ( and I sent some home with them! ). My husband announced last night that the 2 refrigerators are officially empty! I think that was a signal for baking to commence. I'm not a huge coconut fan, but he certainly loves it ( along with anything else containing sugar). And since I am going to the gym 4 days a week, I am perfectly happy to have sweets in the house that do not tempt me. This recipe makes a 9x13-inch pan of coconut pie bars. There are several advantages... Portion control, more servings than a traditional pie and no pie crust to make! Winner! Winner! Recipe >> Coconut Cream Pie Bars @ willowbirdbaking.com

Could Easter really have been a week ago? Time is flying like the wind!   We had a wonderful long visit from my daughter, son-in-law, 3 yr old Emmie and 2 month old Hudson. It was a whirlwind weekend but such fun to have little ones in the house. Just yesterday we finished off all of the leftovers ( and I sent some home with them! ). My husband announced last night that the 2 refrigerators are officially empty! I think that was a signal for baking to commence. I'm not a huge coconut fan, but he certainly loves it ( along with anything else containing sugar). And since I am going to the gym 4 days a week, I am perfectly happy to have sweets in the house that do not tempt me. This recipe makes a 9x13-inch pan of coconut pie bars. There are several advantages... Portion control, more servings than a traditional pie and no pie crust to make! Winner! Winner! Disclaimer: I "borrowed" the recipe from another blogger, Willow Bird Baking. Enjoy! They look delicious! Recipe >...

This pie is so wonderful and rich, I had to take it to work to share with all my friends. The blend of the peanut butter and creme and the crust puts together some of my favorite flavors. A great pie for a family event. Recipe >> Creamy Peanut Butter Pie @ missysue.com

 ..bursting with lemon flavor, this loaf cake will remind you of the one you can buy at your local coffee shop! Starbucks Lemon Pound Cake INGREDIENTS: 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs, room temp 1 cup sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 teaspoon lemon extract 1/3 cup lemon juice 1/2 cup oil zest of one lemon Glaze: 1 cup powdered sugar 2 tablespoons whole milk 1/2 teaspoon lemon extract DIRECTIONS: Preheat oven to 350. Grease and flour a 9 x 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, t...

Dreyer's Vanilla ice cream sandwiched between fresh-baked, ooey-gooey brownie goodness. Fire up the oven, spread on the ice cream, add your second layer of brownie and enjoy this fun, easy dessert! Brownie Ice Cream Sandwich Ingredients: DREYER'S GRAND Vanilla ice cream or SLOW CHURNED® Vanilla light ice cream or your favorite flavor Brownie mix (1 box split or 2 full boxes) Directions: Bake two pans of brownies and let cool completely. While the brownies are cooling, set the vanilla ice cream out to soften. After the brownies have cooled, spread a thick layer of ice cream over one pan of brownies. Top off the layer of ice cream with the second pan of brownies, and place in the freezer until you're ready to slice and serve!

The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as I did! Blueberry Cheesecake Ice Cream Makes about 2 1/2 quarts Ingredients:     8 oz. cream cheese     2 cups whole milk     6 cups blueberries, fresh or frozen (thawed)     3 cups heavy cream     4 egg yolks     1 1/2 cups granulated sugar     Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.     Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.     Remove from the heat and whisk in the cream cheese until completely melted and incorpo...

In the kitchen my husband and I are always trying to come up with new recipes.  Sometimes we try something completely new and other times we modify an existing recipe to see if we can add some new flare and pizzazz.  Last night was one of those nights where we took an existing recipe that we’ve successfully cooked before and changed it up a bit.  I call this recipe Oven roasted smoked sausage and potatoes.  I used fingerling potatoes and Hillshire Farm smoked sausage among couple of other things...

Crock-Pot Chicken Teriyaki Ingredients: 1 pound(s) diced chicken 1/2 cup(s) teriyaki sauce 1 cup(s) chicken broth 1/3 cup(s) brown sugar 3 clove(s) garlic minced Directions:     1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.     2. Add chicken to sauce, and toss to combine.     3. Pour chicken mixture into crock-pot.     4. Cook on low 4-6 hours, or until chicken is cooked through.     5. Serve over hot cooked rice and spoon extra sauce if desi

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.. Lemon Lush makes 12 servings Ingredients:     2 (3.4 ounce) packages instant lemon pudding mix     2 cups all-purpose flour     1 (12 ounce) container frozen whipped topping, thawed     1 cup butter, softened     2 (8 ounce) packages cream cheese     1 cup white sugar     3 1/2 cups milk Directions:     Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.     Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.     In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly...

I made this yesterday using Domata gluten free flour, fresh pineapple and 1/2 butter + 1/2 coconut oil. Wonderful! It was a little dry as gf flour tends to absorb more liquid. I'll add some liquid next time (if using canned pineapple, use some of the juice.) Husband and teen daughters loved it fresh and also broiled for breakfast. Recipe >> Moist Pineapple Banana Bread @ jamhands.net

I made this last Sunday and my son and husband said it was the BEST thing I had EVER made. They begged me to make again soon, and double it, one loaf for each. So that's what I'm doing today, even got my son (age 7) to help since he's so excited for it.. :) Cinnamon Pumpkin Bread Ingredients: Bread:     2 Tbsp unsalted butter     1/2 cup milk     2 1/4 teaspoons (1 envelope) active dry yeast     3/4 cup pumpkin puree     1/4 cup white sugar     1 tsp salt     2 1/2 cups bread flour     1 cup granulated sugar     2 tsp ground cinnamon     1/2 tsp fresh ground nutmeg     2 Tbsp unsalted butter     2 Tbsp unsalted butter     1/8 cup brown sugar     1 1/2 Tbsp milk     3/4 cup powdered sugar     1 Tbsp rum Directions : In a saucepan over medium-high heat,...

These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki. Lemon Herb Roasted Potato Nuggets Ingredients:     6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks     juice of one lemon     ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)     ½ tsp kosher salt     ½ tsp cracked black pepper     1½ tbsp dried herbs, oregano, thyme and rosemary are good choices     1 whole garlic bulb broken into about 4 pieces (optional) Instructions  Parboil the potatoes in salted water for about 3-4 minutes, no longer.  Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well he...

Alright, so there's two camps when it comes to brownies: those who like theirs rich and fudgey, and those who like it more cake-like. I personally love a fudgier brownie, but these here fall somewhere in between, which makes them a good go-to brownie. These have a frosting, although you certainly don't need to use it. Actually, next time I make these I'll omit that part. They're so dense and rich, the frosting doesn't really add anything. Big, Fat, Moist Brownies Ingredients: 1 c butter (melted) 1 c flour 2 c sugar 3/4 c dutch-process cocoa powder 1/2 tsp salt 4 eggs 1 tsp vanilla extract For the frosting : 1/2 c butter 3 1/2 c confectioner's sugar 1/4 c cocoa powder 1 egg 1 1/2 tsp vanilla extract 1 1/2 tsp lemon juice Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes). Sift together the dry ingredients. Add the butter and vanilla, then a...