Pumpkin Lasagna Recipe

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

Ingredients :

For crust:

• ½ cup butter-softened
• 1 cup flour
• ½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

• 1 cup powdered sugar
• 8 oz. cream cheese- softened
• 1 cup whipped topping

For pumpkin layer:

• 2½ cups milk
• 15 oz Pumpkin puree
• 1 tsp. cinnamon
• 3 small pkgs. vanilla instant pudding mix

For topping:

• 1 cups whipped topping
• ¼ cup toasted walnuts (or pecans)-chopped

Instructions :

1)    Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)

2)    Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

3)    Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

4)    Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

5)    Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Source : http://omgchocolatedesserts.com/pumpkin-lasagna/

Recipe Twice Baked Potatoes

Ingredients :

• 1 slice center-cut bacon, cooked & chopped {omit for vegetarian}
• parsley
• ⅛ tsp garlic powder
• ⅛ tsp paprika
• ¼ tsp salt-free all-purpose seasoning
• ⅛ tsp salt
• 1 large baking potato {about ⅓ lb.}
• ½ cup cottage cheese
• ¼ cup shredded reduced-fat cheddar cheese, divided
• 1 green onion, sliced
• fat-free plain yogurt, optional

Instructions :

1)    Preheat oven to 400°F.

2)    Prick the potato with a fork a couple of times. Wrap in foil, and bake in the preheated oven for 1 hour.

3)    Carefully unwrap potato. When cool enough to handle, slice potato in half.

4)    Scoop insides of potato out and transfer into a bowl. Make sure to leave a ¼ inch border around the potato skin. Set potato skins aside.

5)    Mash the scooped out potato with a potato masher or a fork. Stir in cottage cheese, 2 TBSP cheddar cheese, green onion, garlic powder, paprika, all-purpose seasoning, and salt. Be sure to stir well.

6)    Put mixture back into potato shells, and top with remaining 2 TBSP cheddar.

7)    Bake for 10-15 minutes until heated through and cheese is bubbly & lightly browned.

8)    Sprinkle with bacon & parsley, and serve with plain yogurt if desired. Enjoy!

cake rolls has strawberry jam

Hello, here's a cake rolls topped with strawberry jam, a simple and delicious cake, perfect for goûter.

Easy and for 10 persons

Total times : 30 min

Ingredients :

·         5 eggs

·         1 spoon of vanilla coffee

·         1/4 teaspoon baking powder coffee

·         250g strawberry jam

·         130 gr sugar

·         150g flour

·         2 tablespoons tablespoons icing sugar for decoration

·         Strawberries for garnish (optional)

Method :

1)    Beat eggs and sugar until the mixture is frothy (for at least 5 minutes).

2)    Add flour mixed with baking powder and vanilla.

3)    Mix gently with a spatula until smooth.

4)    Garnish a plate of 35 cm 32 cm with slightly oiled baking paper.

5)    Pour the batter into it.

6)    Smooth top with spatula.

7)    Bake in preheated oven at 180 degrees for 10 minutes.

8)    Remove from oven and let cool.

9)    Roll the same time that the cake baking paper, then unfold it.

10) Remove the paper and spread the jam over the entire surface.

11) Roll the cake again.

12) Put it in the fridge for 30 minutes to make it easy to cut and grade a pretty shape.

13) Sprinkle with icing sugar, then cut.

14) Decorate with strawberries or within your means and taste.

Easy Breakfast Bake with Gluten Free

Preparation Time: 20 min

Cooking Time: 40 min

Serves: 12

Ingredients :

• 2 cups milk
• 6 eggs 1 package (16-ounce) bulk pork sausage
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped (about 1 cup)
• 3 cups frozen hash brown potatoes
• 1/4 teaspoon pepper
•  2 cups shredded Cheddar cheese (about 8-ounces)
• 3/4 cup Bisquick Gluten Free mix

Instructions :

1)    Preheat oven to 400 degrees F.
 

2)    Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. In baking dish, mix sausage mixture, potatoes and 1 1⁄2 cups of the cheese.
 

3)    In medium bowl, stir Bisquick mix, pepper, milk and eggs with whisk or fork until blended. Pour over sausage mixture in baking dish.
 

4)    Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1⁄2 cup cheese; bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving

source : http://www.recipelion.com/Bisquick-Recipes/

Delicious Sopapilla Cheesecake tapes

Prep time : 15 mins

Cook time : 35 mins

Total time : 50 mins

Serves: 16-24

 Recipe type: Dessert

Ingredients :

• 1 teaspoon vanilla
• 1 cup sugar
• 4 tablespoons sugar
• ¼ cup butter (melted)
• 1 tablespoon cinnamon
• 2 (8oz.) packs of Pillsbury crescent rolls
• 2 (8oz.) packs of cream cheese, room temperature

Instructions :

1)    Preheat the oven to 350 degrees.

2)    Spray 9 x 13 baking dish with cooking spray.

3)    Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.

4)    * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough)

5)    Combine softened cream cheese, sugar, and vanilla.

6)    Spread mixture over crescent rolls.

7)    Roll the remaining crescent roll over the top and stretch to the edges and seal.

8)    Brush across the entire top of the crescent roll with the melted butter.

9)    Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar

10) Bake for about 30 minutes, or until golden brown.

11) Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.

12) I prefer the chilled version so I store mine in the fridge,

13) Slice into bars and serve.

CHICKEN BREASTS CHEESY BACON

PREP TIME : 10 mins

COOK TIME : 50 mins

TOTAL TIME : 1 hour

Serves : 6 servings

INGREDIENTS :

·         salt and pepper

·         1 cup of shredded mozzarella cheese

·         6 pieces of bacon

·         3 large or 6 small boneless chicken breasts

INSTRUCTIONS :

1)    Cook the bacon in a large skillet until done. Place the cooked bacon on a paper towel lined plate. Set aside. Discard the grease. Cut the bacon into pieces once cooled.

2)    Preheat oven to 350 degrees.

3)    Salt and pepper each side of the chicken and bake for 45 minutes. Add the shredded cheese to each chicken breast, then top with bacon pieces. Bake for another 5 minutes.

4)    Serve with your favorite side dish or salad.

LEMON CREAM CHEESE BARS

PREP TIME : 15 mins

COOK TIME : 30 mins

TOTAL TIME : 45 mins

Serves: 24 small bars

INGREDIENTS :

·         2 large eggs

·         1 (18.25 ounce) package of yellow or lemon cake mix

·         4 teaspoons fresh lemon juice

·         zest of ½ lemon

·         ⅓ cup vegetable oil

·         1 (8 ounce) package of cream cheese, softened at room temperature

·         ⅓ cup granulated sugar

INSTRUCTIONS :

1)    Preheat oven to 350 degrees. Set aside a 9x13 baking dish.

2)    In a large mixing bowl, mix together the cake mix, 1 egg, and the vegetable oil with a plastic spatula. Reserve 1 and ¼ cups of mixture, set aside. Add the rest of the mixture into the 9x13 baking dish and pat down, making sure it's even all-the-way around. Bake for 15 minutes.

3)    While the crust is baking, beat together the cream cheese, 1 egg, and granulated sugar using a mixer with the paddle attachment. It should be whipped and creamy. With the mixer on medium-to-low speed mix in the fresh lemon juice and lemon zest.

4)    Pour the batter onto the baked crust. Crumble the reserved mixture you previously set aside on top of the cream cheese batter. Bake for 15 minutes.

5)    Remove from oven and allow the bars to completely cool before slicing.

SPRING ROLLS

Cook time: 5 min. | Prep time: 20 min. | Serves: 15

Ingredients :

·         1 Tbsp. ground ginger

·         Salt and pepper to taste

·         1 egg, separated

·         ¼ cup bean thread noodles or rice noodles

·         1 cup red cabbage, chopped

·         4 Tbsp. fish sauce

·         25 spring roll wrappers

·         ¾ lb. ground chicken

·         ½ cup onion, diced

·         1 cup carrots, finely grated

·         3 cups green cabbage, chopped

·         Canola or vegetable oil for frying

Directions :

1)    Prepare noodles according to package instructions. Drain.

2)    In a medium-sized bowl, combine all ingredients except wrappers and oil. Stir to incorporate.

3)    Open package of spring roll wrappers, being careful not to let them dry out. If needed, place a damp paper towel over the top of the wrappers while assembling rolls. If you work quickly or have help you may not need to do this.

4)    With a wrapper in front of you in the shape of a diamond, add 2 tablespoons chicken mixture just below the middle of the wrapper. Fold bottom corner of wrapper over mixture. Roll up, folding the sides over as you roll. Seal with the remaining egg white by dipping a finger in the egg white and running it along the edge of the wrapper.

5)    In a large skillet, heat oil over medium-low heat. Make sure there is enough oil to cover the spring rolls. When the oil is nice and hot, cook the spring rolls until golden brown for 2-5 minutes.

6)    Serve with your favorite dipping sauce.