When the candy reaches 290–300 degrees Fahrenheit, or “hard crack” on a candy thermometer, mix it occasionally while cooking gently and evenly.
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Ingredients:
Filling:
- 8 oz softened cream cheese
- 8 oz tub whipped topping
- 14-16 oz large can crushed pineapple, drained
- 3/4 cup confectioner’s sugar
- 1/2 cup pineapple chunks
- 1/2 cup shredded coconut for topping.
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Instructions:
For the Crust:
- Mix the graham cracker crumbs and sugar in a bowl.
- Add the melted butter and stir until well combined.
- Press the mixture into an 8×8- or 9×9-inch pan to form the crust.
For the Filling:
- In a large bowl, beat the softened cream cheese and confectioner’s sugar until smooth.
- Add the tub of whipped topping and beat until well combined.
- Fold in the drained crushed pineapple.
- Spread the filling evenly over the prepared crust.
Assembly:
- Top the filling with pineapple chunks.
- Sprinkle shredded coconut over the pineapple chunks.
Chill the dessert:
- Chill the dessert in the refrigerator for at least 4 hours, preferably overnight, to set.
- Once chilled, slice and serve your delicious no-bake pineapple cream dessert. Enjoy!
Creamy French Onion Beef and Noodles is a creamy, easy, and delicious one pot dinner! Your family will love this savory combo of tender beef and egg noodles!
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This post first appeared over at Eazy Peazy Mealz French Onion Beef and Noodles, where I’m a contributor. We first published this post in January of 2018 and it INSTANTLY became a reader fave! Now we are giving it a photo makeover as well as updating directions based on reader feedback!
I like to think of this recipe as kind of an upgraded beef stroganoff. Just adding a few extra ingredients like French onion soup, parmesan cheese, and crispy fried onions really take the flavor to another super hearty level. I’ll also say that this meal at first happened by complete accident! I had some beef stew meat to use up and basically just paired it with whatever else I happened to have on hand at the time as well. Now, this impromptu “man I really need to get to the grocery store” dinner, has become a part of our regular meal rotation. We all went back for seconds, it’s that good!
Ingredients:
▢2 Tablespoons Olive Oil
▢1 Pound Beef Stew Meat
▢1 Teaspoon Onion Powder
▢1 Teaspoon Garlic Powder
▢Salt & Pepper, To Taste
▢1 10.5 Ounce Can French Onion Soup
▢3 Cups Beef Broth
▢12 Ounces Egg Noodles
▢1/2 Cup Sour Cream
▢1/4 Cup Parmesan Cheese
▢1 Cup French Fried Onions
Instructions:
Heat the olive oil in a large pot over medium high heat.
Add the beef and season with the onion powder, garlic powder, salt, and pepper.
Cook for 3-5 minutes until beef is seared on all sides.
Add French onion soup an beef broth to the pot and bring to a simmer.
Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.
Remove the pan from the heat. Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.
Ingredients
For the best creamy potato soup, you’ll need:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional garnishes: chopped chives, crispy bacon bits, shredded cheddar cheese
Step-by-Step Guide
- Prep the Veggies: Peel and dice the potatoes. Finely chop the onion and mince the garlic.
- Sauté the Base: In a large pot, heat the olive oil and butter over medium heat. Add the onions, and cook until translucent. Stir in the garlic and cook for another minute.
- Add the Potatoes: Toss the diced potatoes into the pot. Season with salt and pepper.
- Pour the Broth: Add the broth and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for about 20 minutes or until the potatoes are soft.
- Blend: Use an immersion blender or transfer the soup to a blender. Blend until smooth.
- Add the Cream: Pour the heavy cream into the soup and stir. Allow the soup to simmer for an additional 10 minutes.
- Serve and Garnish: Ladle the soup into bowls. Garnish with chives, bacon, and cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Servings: 4
Ingredients:
- 3 pounds pork baby back ribs, cut into sections
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 cup BBQ sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
Instructions:
- Seasoning the Ribs: In a large mixing bowl, combine smoked paprika, garlic powder, ground cumin, salt, and ground black pepper. Mix these ingredients well. Now, generously rub this spice mixture all over the ribs, ensuring they are well coated.
- Setting the Crockpot: Place the seasoned ribs into your crockpot. Drizzle them with Worcestershire sauce.
- BBQ Sauce Mix: In another bowl, whisk together the BBQ sauce, apple cider vinegar, and brown sugar until smooth. Pour this mixture over the ribs in the crockpot.
- Slow Cooking to Perfection: Cover the crockpot and set it to low. Allow the ribs to slow-cook for about 6 hours. By the end of it, they should be tender enough to fall off the bone.
- Serving: Once cooked, transfer the ribs to a platter. Drizzle with some extra BBQ sauce if desired. Serve hot with a side of coleslaw or your favorite salad.
This macaroni and cheese recipe couldn’t be easier, and is perfect for preparing and leaving for a few hours until you are ready to serve.
INGREDIENTS:
16 ounces uncooked elbow macaroni
3 cups cheddar cheese, shredded
1 (8-ounce) block cream cheese
2 1/2 cups of milk
12 ounces evaporated milk
PREPARATION:
Add all of the ingredients into your crockpot. Set on low and cook for up to 2 1/2 hours or until it looks like mac ‘n’ cheese, stirring after 2 hours to check for doneness.
Sauce may be thick and cheesy so you might want to add in some more cooked macaroni and milk to even it out. Then put setting on “Keep Warm” until ready to serve.
Note: You can use cooked noodles, just decrease the cooking time to 1 1/2 – 2 hours.
Have you ever had Tennessee peach pudding? We remember the first time we tried it and thought, what kind of magical goodness did we just taste?…it should come as no surprise that we asked for the recipe then and there. This is a two-part dessert that might seem a little counterintuitive to make, but that hits it out of the ballpark every time. The filling is all about the peaches – fresh or frozen – that we lightly dress up with flour, sugar, milk, cinnamon and vanilla to great a thick and creamy filling that tastes absolutely amazing. The counterintuitive part comes in with the topping.
INGREDIENTS
Filling:
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- 5 cups peaches, peeled and diced, fresh or frozen
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup whole milk
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
Topping:
- 3/4 cup brown sugar
- 3/4 cup sugar
- 3 tablespoons unsalted butter
- 3 cups water
- 1/2 teaspoon nutmeg
- Ice cream/whipped cream/cool whip, optional, garnish
PREPARATION
- Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved.
- Remove from heat and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.
- Whisk in milk and vanilla extract until smooth, then fold in diced peaches.
- Pour filling into greased baking dish, then pour topping on top.
- Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through.
- Remove from oven and let cool 15 minutes before serving.
ngredients
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
How To Make Southern Tea Cake Cookies
- In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
- In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).
- Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
- Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
- After dough is well mixed, turn off mixer and remove dough from mixer and add to a Ziploc bag and place in your refrigerator for at least one hour to firm up dough.
- Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
- Line your cookie sheet with parchment paper.
- Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
- Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
- Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
- Cool for 5-10 minutes and serve.
Ingredients
For the custard cream
- 3 egg yolks
- 3 tablespoons (30 gr) of all-purpose flour
- 1/2 cup (100 gr) of sugar
- 1 teaspoon of vanilla extract
- 8 oz (235 ml) of milk
For the cannoncini
- 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
- 1/4 cup (50 gr) of sugar
- 1 egg (for egg wash)
- powdered sugar to decorate
How To Make Puff Pastry Cream Horns
Start by preparing the custard cream (crema pasticcera):
- Warm up the milk until hot (not boiling).
- In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
- Add the milk some at a time while whisking, making sure there are no lumps.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
- Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
For the pastry horns:
- Preheat the oven to 400°F (200°C).
- Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
- Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
- Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
- Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
- Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
- Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
- Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
- Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
- Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!