chocolate peanut butter pie eggnog layer

chocolate peanut butter pie Cherry Cream

22 Graham Crackers

2 tb Sugar

6 tb Butter, melted

1 pk 4 servings, instant chocolate peanut butter pie pudding mix

1/2 Tub Coolwhip

1 cn Cherry Pie Filling

chocolate peanut butter pie

Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9" pieplate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.

chocolate peanut butter pie Chess

2 Eggs, beaten

1 t Vanilla

1 Stick margarine, melted

1 1/2 c Sugar

1 cn Evaporated milk

3 1/2 T Cocoa

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.

chocolate peanut butter pie Chip Almond

6 chocolate peanut butter pie bars with almonds

17 Marshmallows

1/2 c Milk

1 c Heavy cream, whipped

1/2 c chocolate peanut butter pie chips

1/2 c Slivered almonds

1 Baked graham cracker crust

chocolate peanut butter pie

Melt chocolate peanut butter pie bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate peanut butter pie chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate peanut butter pie. Refrigerate for at least 4 hours.

chocolate peanut butter pie Chip Cherry

40 chocolate peanut butter pie wafers, reduced calorie(5.3oz)

2 tb Sugar

2 tb Stick Margarine, melted

1 lg Egg

Cooking Spray

4 c Vanilla low-fat Yogurt

1 c Cherries, pitted,

1/2 c Semisweet choco minichips

1/2 c Black cherry preserves, melted

Preheat oven to 350 degrees F.

chocolate peanut butter pie

Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes. Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.

chocolate peanut butter pie Chip

1 c Sugar

2 Eggs

1 Stick of margarine, melted

1/4 c Cornstarch

1 ts Vanilla

1 c Pecans

1 c chocolate peanut butter pie chips (6 oz.)

Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and chocolate peanut butter pie chips. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 minutes.

chocolate peanut butter pie Cream

1 c Semi-sweet chocolate peanut butter pie pieces

1/3 c Milk

2 c Sugar

3 oz Cream cheese, softened

1 c Whipping cream

1 ea Pie crust, baked

Beat together cream cheese and sugar; set aside. Heat chocolate peanut butter pie and milk over low heat, stirring until melted; remove from heat. In a separate bowl, whip cream until soft mounds hold their shape. Beat in cream cheese mixture only until blended. Beat in chocolate peanut butter pie mixture only until color is uniform. Turn into 9-inch baked pie shell (graham cracker, pastry or creme de menthe). Chill at least 2 hours before serving. Garnish with shaved chocolate peanut butter pie if desired. Serves 6

chocolate peanut butter pie Crunch

1 pk chocolate peanut butter pie flavored pudding pie filling (4 serve size)

1 c Cold milk

3 1/2 c Cool whip (8 oz size)

20 chocolate peanut butter pie sandwich cookies, ground up

1 1/2 c chocolate peanut butter pie chips or other rocks (peanuts, peanut butter chips, etc.)

1 (6 oz.) chocolate peanut butter pie crumb crust

Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies and the "ROCKS" into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 minutes, at room temperature before serving. Store leftover pie in freezer.

chocolate peanut butter pie Dream

2 Envelopes whipped topping mix

2 3/4 c Cold milk

2 pk chocolate peanut butter pie Flavor Instant Pudding mix

1 9-inch prepared pie shell

1 ts Vanilla

Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.

chocolate peanut butter pie

1 Envelope unflavored gelatin

1/2 c -Water, cold

1/3 c Sugar

2 tb Cornstarch

1/4 ts Salt

2 c Commercial eggnog

1 1/2 Squares unsweetened chocolate peanut butter pie, melted

1 ts Vanilla

1 9" pie shell; baked

1 ts Rum extract

2 c Whipping cream

1/4 c Confectioners sugar

chocolate peanut butter pie curls In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat and add the gelatin mixture, stirring until dissolved. Divide the filling in half, setting half aside to cool. Add the melted chocolate peanut butter pie and vanilla to half; stir well, and pour into the pie shell. Chill until set. Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate peanut butter pie layer and chill. Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate peanut butter pie curls, if desired. Serves 6 to 8. 

chocolate peanut butter pie Malt Shoppe

1 1/2 c chocolate peanut butter pie cookie crumbs

1/4 c Butter, melted

1 pt Vanilla ice cream, softened

1/2 c Malted Milk Ball Candy, crushed

2 tb Milk, divided

3 tb Instant chocolate peanut butter pie malt powdr

3 tb Marshmallow Cream Topping

1 c Whipping cream

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, deluxe chocolate marshmallow bars cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.

chocolate peanut butter pie Mint Ice Cream

1 chocolate peanut butter pie cookie crumb pie crust

1 qt Mint chocolate peanut butter pie chip ice cream; softened

8 Thin mints

Whipped cream

Fill pie crust with softened mint chocolate peanut butter pie chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate peanut butter pie covered mints.

chocolate peanut butter pie

2 tb Flour, (heaping)

1 c Sugar

1 c Large can evaporated milk

1/2 ea Stick margarine or butter

1/4 c Cocoa

2 ea Egg yolks

1 c Milk, 1 cup (mixed)

1 ts Vanilla

Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and chocolate cake and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.

Double chocolate peanut butter pie

2 pk Jello chocolate peanut butter pie or chocolate peanut butter pie

1 Flavor pudding and pie filli

3 1/2 c Milk

2 tb Butter or margarine

2 ea Squares baker's semi-sweet c

1 ea Baked 9 pie shell,cooled

Combine pie filling and milk in saucepan;add butter and chocolate peanut butter pie Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate peanut butter pie curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling chocolate peanut butter pie .

chocolate chip pie cheese

chocolate chip pie Sour Cream Muffins

5 oz Semisweet chocolate chip pie
2 Baking chocolate chip pie squares
1/3 c Margarine
3/4 c Sour cream
2/3 c Packed brown sugar
1/4 c Corn syrup
1 Egg
2 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c chocolate chip pie chips

chocolate chip pie

Mix semisweet chocolate chip pie, baking chocolate chip pie, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolate chip pies. Blend flour, soda and salt; add the chocolate chip pie mixture and blend very well. Add the chocolate chip pie chips. Pour batter into 12 paper-
lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks. 

chocolate chip pie

Peanut Butter chocolate chip pie Chip Muffins

2/3 c Peanut butter, chunky or smooth

2 tb Butter; melted

3/4 c Sugar

2 Eggs

1 1/2 ts Vanilla extract

1 1/2 c Flour

1 1/2 ts Baking powder

1/2 ts Baking soda

1/2 c Milk

6 oz Semisweet chocolate chip pie chips

Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chip pie chips. Stir just until combined. Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.

Pumpkin chocolate chip pie Chip Muffins

1/2 c Sliced almonds

1 2/3 c All-purpose flour

1 c Sugar

1 tsp pumpkin pie spice

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 eggs

1 c plain canned pumpkin

1/2 c melted butter

6 ozs chocolate chip pie chips

chocolate chip pie

Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chip pie chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.

Raspberry chocolate chip pie Chip Muffins

2 c Flour

2 ts Baking powder

1 c Miniature chocolate chip pie chips

1/2 c Milk

2 c Fresh/frozen unsweetened raspberries

3/4 c Sugar

1/2 c Butter

1 ts Vanilla

1 tb Orange zest

Mix together flour, baking powder and chocolate chip pie chips. Cream butter and sugar. Add vanilla and orange zest. In two additions alternately add the dry ingredients and the milk. Fold in raspberries. Bake at 375 degrees for 25-30 minutes.

10-Minute German Sweet chocolate chip pie Cream Pie

4 oz Package German sweet chocolate chip pie,

1/3 c Milk,

2 tb Sugar,

3 oz Package cream cheese, softened,

3 1/2 c Whipped topping, thawed

1 8-inch graham cracker pie crust.

Heat chocolate chip pie and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate chip pie is melted. Beat sugar into cream cheese; add remaining milk and chocolate chip pie mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate chip pie curls, if desired.

Bavarian chocolate chip Pie

1 9" baked pie crust, or crumb Crust.

1 Envelope unflavored gelatin

1 2/3 c Milk, divided

2/3 c Sugar

1/3 c Hershey's cocoa

2 tb Butter or margarine

3/4 ts Vanilla

1/2 c Chilled whipping cream

In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate chip pie mixture.

Berry chocolate chip Pie

1 Pie crust, baked empty

1 c Milk chocolate chip pie chips

3 tb Milk

1 ts Vanilla extract

1 pk Frozen sliced strawberries in syrup (thawed)

1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped topping (not lite) thawed

In medium microwave safe bowl, combine chocolate chip pie chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate chip pie is completely melted and smooth. Stir in vanilla. Pour chocolate chip pie inot baked pie crust. Refrigerate at least 2 hours. Before serving, stir together strawberries and whipped topping in medium bow. Spread over chocolate chip pie layer. Garnish with chocolate chip pie nonpareils (optional)

Black Bottom Pie

1/4 c Butter or margarine

1 1/2 c chocolate chip pie cookie crumbs

3 tb Sugar

3 oz Pk vanilla pudding and pie filling (not instant)

1 1/2 c Milk

1 c Heavy cream, chilled

3 tb Creme de cocoa

2 tb chocolate chip pie sprinkles

In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in microwave fudge Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate chip pie sprinkles.

Bourbon and chocolate chip pie Pecan Pie

1 c Sugar

1/4 c Butter -- melted

3 Eggs -- slightly beaten

3/4 c Light corn syrup

1/4 ts Salt

2 tb Bourbon

1 ts Vanilla

1/2 c Pecans -- chopped

1/2 c chocolate chip pie chips

1 9 inch pie shell

sour cream recipes easy sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chip pie chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 minutes.

Cafe au mint chocolate chip pie pie

2 pt Coffee ice candy recipe cream

1/2 c Semi-sweet chocolate chip pie chips

3 T Whipping cream (or condensed Milk)

1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chip pie chips and whipping cream over lowest heat and spread over pie. Refreeze.

chocolate chip pie Cheese Pie

1 pk 8 oz. cream cheese,softened

3/4 c Sugar

2 ea Eggs

1/2 c Chilled whipping cream

1 c Cherry pie filling

1 pk 3 oz. cream cheese,softened

1/4 c Hershey's cocoa

1 ts Vanilla extract

1 ea 8" packaged crumb crust

Heat oven to 350 degrees.In large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling. Cool to room temperature chocolate chip pie . Cover and chill several hours or overnight. Garnish with cherry pie filling chocolate chip pie .

the best chicken fried steak recipe

chicken fried steak recipe

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper 3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e. g. Tabasco?„?)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour 4 cups milk

chicken fried steak

kosher salt and ground black pepper to taste
Pound the steaks to about 1/4-inch thickness chicken fried steak recipe . Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.
Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

chicken fried steak recipe 

Ingredients

1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
salt and pepper to taste 1/4 teaspoon garlic powder 1 cup all-purpose flour
1/4 cup all-purpose flour 1 quart milk
salt and pepper to taste

Directions

Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak recipe .

Mock chicken fried steak recipe

Ingredients

1 pound ground beef
2 easpoons chopped fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1 egg
2 cups crushed saltine crackers, divided
1/2 cup oil for frying

Directions

In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown chicken fried steak recipe .

chicken fried steak recipe with Cream Pork Sausage

Ingredients

4 cups vegetable oil for frying
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
3 eggs
1 clove garlic, minced
1 tablespoon chopped fresh parsley
4 (4 ounce) beef tenderloin fillets, pounded thin
2 links pork sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups heavy cream

Directions

salt and black pepper to taste
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper chicken fried steak recipe . Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks chicken fried steak recipe .

how to make salisbury steak simple ?

Simple Salisbury Steak

I've made this several times as directed, but the last time I made it I added worcestershire sauce, garlic powder and pepper to the ground beef before making into patties how to make salisbury steak. They were much more flavorful! Also, I sautéed onions and mushrooms along with the beef, instead of putting onion in the patties. how to make salisbury steak!

what you'll need

how to make salisbury steak

1 (10.75 ounce) can Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 pound ground beef
1/3 cup dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tablespoon vegetable oil
1 1/2 cups sliced mushrooms

How to Make It

Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2 inch thick.Heat oil in skillet. Cook patties until browned. Pour off fat. Add remaining soup and mushrooms. Heat to a boil. Cover and cook over low heat 10 minutes or until done how to make salisbury steak .

how to cook tuna steaks 2016 ?

What do you think of tuna? You must try the grilled tuna meat slices ! how to cook tuna steaks This dish is delicious and wonderful tuna is very useful and recipes concocted vary depending on what the accompanying components how to cook tuna steaks .

how to cook tuna steaks

The tuna (tuna) of fish that are in demand of nutritious, because of its delicious taste in sandwiches and so many restaurants use tuna as one of the appetizers appetite how to cook tuna steaks .
And one study has confirmed that eating tuna twice a week helps prevent heart attacks and strokes. Vosmak tuna contain oils rich in substance "omega-3" is a material that proved to be effective in stopping the irregular heartbeat that leads to a heart attack how to cook tuna steaks .Tuna slices with olive mixture problem
(These amounts are sufficient to four people)

Ingredients cook tuna steaks

1/2 cup pineapple and other tropical fruit preserves
1/4 cup hoisin sauce
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated ginger
1 teaspoon sesame oil
4 (6-ounce) tuna steaks, about 1 inch thick

How to prepare cook tuna steaks:

how to cook tuna steaks

To prepare the marinade, combine the hoisin sauce, jam, lemon juice, cilantro, ginger and sesame oil in a small bowl. Stir well. Pour into a plastic bag or glass jar with closure. Mix the tuna with marinade to coat. Refrigerate for 1 hour. Preheat grill for high heat and lightly oil grate how to cook tuna steaks .
Remove the tuna slices of meat from marinade, shake off excess and available to the rest of the marinade. Cook on a hot grill for 4-5 minutes on each side. Be careful not to burn - tuna should be lightly browned on the outside but still slightly pink in the center. Serve immediately how to cook tuna steaks .

sausage quiche recipes easy

Use all main breakfast sausage quiche recipes you prefer. Making sausage quiche recipes has a strong taste ... if you encounter the problem of being too bland quiche. You can also adjust the seasonings a bit to accommodate a mild sausage quiche recipes ... until pepper flakes add a little or a little thyme.

sausage quiche recipes

Be sure to use fresh apples, they tend to lose flavor as they age ... and want the apple flavor come through.
I use half fat ... the quiche is perfect yet, but with less fat .. and that is always a good thing.
I Beat the eggs and add half and half and lightly beaten again .. it is easier to mix the two in this way.
The cooking time is displayed as 35 to 45 minutes ... mine took 45 ... set the timer to 35 and check that by sticking a sharp knife in the middle comes out clean enough .. when it is made for perfectly is clean ... I mean ... without obvious streaks egg ... careful though .. I made the mistake of removing from the oven when it is clean, but wet ... they do not want a wet knife a little wet ... ok .. but not much.
Finally ... the recipe uses store bought pie crust ... you can use your own recipe if you prefer. I wish to make a ring of aluminum foil and place it over the edge so that the crust is not too dark.
I hope you try this wonderful quiche.

sausage quiche recipes

Recipe: sausage quiche recipes and Apple Quiche

All you need:
1 bowl of the deep crust 9-inch pie flood
½ pound bulk pork sausage
½ medium onion, chopped
1 large Granny Smith apple, peeled and grated (about ¾ cup)
1 tablespoon lemon juice
Sugar 1 tablespoon
¼ teaspoon red pepper flakes
1 cup shredded cheddar cheese
1 ½ cups half and half * see TIPS
3 eggs, lightly beaten
¼ teaspoon salt

Generous pinch of pepper

All you have to do:
Preheat oven to 450 degrees F.
Place the pastry in a pie, deep dish and the edge of the flute. Line pie shell with foil and fill with pie weights or dried beans to weight down, so I do not blow during cooking.
Bake for 10 minutes, then remove the aluminum weight paper. Return the pie crust and cook for about 5 minutes or until lightly browned. Remove from oven and let cool.
Lower the oven temperature to 375 degrees F.
In a small bowl, toss apples with lemon juice flakes, sugar and red pepper. Put aside.
In a large skillet over medium heat, sauté the sausage and onion until meat is cooked through and lightly browned and onions are tender. Remove excess fat from the sausage processed. Add apple mixture into the pan and cook for about 5 minutes until the moisture evaporates apple mixture. Let cool.
Pour half sausage quiche recipes over crust. Sprinkle ½ cheddar cheese over the mixture. Repeat with remaining dough sausage quiche recipes and cheddar cheese.
In a large bowl, whisk together the beaten eggs, half and half, salt and pepper. Pour over crust sausage quiche recipes mixture.

Bake at 375 degrees F for 35-45 minutes or until topping swells and knife inserted in center comes out clean. Let quiche stand for 10 minutes before cutting sausage quiche recipes .

Easy bisquick quiche recipes

bisquick quiche recipes

Quiche Easy Recipes Bisquick
introduction

Easy to make bisquick quiche recipes

ingredients

6 launches, medium (5-1 / 4 "to 7" as asparagus, fresh
4 large egg, fresh, whole, raw
0.75 cup of milk, fat-free (skim)
0.5 cup of mozzarella cheese, low-fat milk
0.5 cup slice (1 oz) of provolone
1 oz Prosciutto
0.75 cup of Bisquick Betty Crocker

Address

Mix all ingredients and pour into a glass pie plate. Cook for 30 minutes at 375 degrees.
Serving: Makes 8 slices of quiche

Servings: 8

Easy to make bisquick quiche recipes
10 minutes to prepare Minutes cooking: 30

How To Make Cappuccino Chocolate Chip Muffins

Cappuccino Chocolate Chip Muffins

1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees. Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full. Bake 30 minutes or until toothpick inserted in center comes out clean.

How To Make Old Fashioned Chocolate Mousse

Fashioned Chocolate Mousse

4 oz Good quality bittersweet chocolate
5 lg Eggs -- separated
2 ts Instant espresso dissolved in 1 teaspoon Or two of boiling water so It makes a Paste -- cooled
Slivered toasted almonds Whipped cream -- optional Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture. Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.

How To Make Orange Chocolate Mousse

Orange Chocolate Mousse

1/2 c Brown rice syrup
2 ts Vanilla
1 lb Firm tofu, cut into chunks
1/4 c Unsweetened cocoa powder
1/2 ts Grated orange zest
Water as needed Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed. Pour into serving dishes & chill.

How To Make Peachy Chocolate Mousse Parfaits

1 pk (1.3 oz. envelope) dry whipped topping mix
1/2 c Cold low-fat milk
1 ts Vanilla extract
1/4 c Sugar or equivalent in sugar substitute
1/4 c Cocoa
10 tb Chopped peaches
5 tb Vanilla wafer crumbs
In a small mixer bowl, combine whipped topping mix, milk and vanilla; beat until stiff. Stir together sugar (or sugar substitute) and cocoa; gradually add to whipped topping, beating until smooth. Spoon mousse into 1/3 cup measure; place half of this amount into bottom of parfait glass or wine glass. Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer crumbs over mousse. Top with remaining mousse. Repeat procedure in four glasses. Cover; refrigerate until serving time. Makes 5 servings.

How To Make Rich Chocolate Mousse

rich chocolate mousse

8 oz Semisweet chocolate
3 tb Powdered sugar
3 tb Hot strong coffee
3 Egg yolks
8 oz Frozen whipped topping; Thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.

How To Make Soft Chocolate Mousse

Soft Chocolate Mousse

10 oz Extra bittersweet chocolate
4 Eggs, separated
2/3 c Powdered sugar
1/3 c Granulated sugar
1 c Extra heavy cream
1 tb Blackberry brandy or rum
Melt chocolate over simmering water of a water bath. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Remove whites, spoon whites on top of yolks but do not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).

How To Make Solid Chocolate Mousse

10 oz Extra bittersweet chocolate
12 oz Extra heavy cream
Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired

How To Make Banana Chocolate Chip Muffins

2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.

How To Make Chocolate Chip and Orange Muffins

3 c All-purpose flour
1 1/4 c Sugar
2 ts Baking powder
1 1/4 c Milk
3/4 c Vegetable oil
2 lg Eggs
4 ts Orange peel; grated
1 pk Semisweet chocolate chips 12 oz. size
Preheat oven to 350 degrees F. Line 1/2-cup muffin cups with foil liners. Combine flour, sugar, and baking powder in large bowl. Make well in center of flour mixture. In another bowl, mix milk, oil, eggs, and orange peel. Stir milk mixture into dry ingredients (mixture will be lumpy). Add chocolate chips to batter. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack. Serve warm or at room temperature.

How To Make Chocolate Chip Mini Muffins

1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.

How To Make Chocolate Chip Muffins

3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped
Heat oven to 400 degrees F.; line 12 medium muffin cups with paper baking cups or grease bottoms only of muffin cups.Beat milk, margarine and egg. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full. Bake 18 to 20 minutes or until golden brown.

How To Make Chocolate Chip Nut Muffins

1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg; Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts; Chopped
2 ts Orange Peel; Grated
Chop the chocolate chips into small chips, (Or use the mini-chips). Combine the flour, baking powder, salt and sugar. Beat the egg with the milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3 rds full. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a rack. Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.

How To Make Chocolate Chunky Mighty Muffins

1 1/2 c Flour
1 c Bran cereal flakes
1 c Rolled oats
1 1/2 c Brown sugar
1 1/2 ts Baking soda
6 tb Buttermilk powder
1 1/4 c Water
1 ea Egg
4 c Butter; or marg, melted
1 c Chocolate chunks
1 c Chopped nuts
Mix dry and wet ingreds separately. Combine--will be lumpy. Stir in chunks and nuts.Bake in lined muffin cups 25-30 mins, until toothpick test passes, and muffins are browned.