What is the best cheesecake recipe you have? Please share!!!!?

This is quick %26amp; simple %26amp; lighter than ';real'; cheese cake %26amp; it is delicious!!





Pre-made graham cracker crust


8 oz cream cheese (softened)


1/3 cup sugar


1/2 pint sour cream


2 teaspoons vanilla flavor


8 oz Cool-Whip





Blend cream cheese until smooth. Add sugar. Blend well. Add sour cream %26amp; vanilla. Blend well. Fold in Cool-Whip. Spoon into shell. Add topping of choice.





Enjoy!What is the best cheesecake recipe you have? Please share!!!!?
Soooo good it's evil!





White Chocolate Raspberry Cheescake





Crust:


1 1/3 cups graham cracker crumbs


1/4 cup sugar


1 tablespoon butter or stick margarine, melted Cooking spray


3 cups fresh raspberries


Filling:


2 (8-ounce) blocks fat-free cream cheese, softened


1 (8-ounce) block 1/3-less-fat cream cheese, softened


1 cup sugar


1/4 cup amaretto (almond-flavored liqueur)


2 tablespoons flour


2 teaspoons vanilla extract


1/4 teaspoon salt 3 ounces white chocolate, melted


3 large eggs


Fresh raspberries (optional)





Preheat oven to 325 degrees.


Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours.What is the best cheesecake recipe you have? Please share!!!!?
oh my god! I just made the best tasting strawberry cheese cake last night..lets just say 75% of the thing is gone....I keep catching my husband leaned inside the refridge with a fork...that kind of good! i got it off the internet..i got it from BetterRecipes.com..Aunt Dolores'Stawberry Cheese Cake. it was wonderful! As a matter of fact I'm logging off now to go get a huge slice to eat while I watch Seinfeld.
The best cheesecake I've ever had is the Tiramisu Cheesecake from The Cheesecake Factory, but since you asked for a recipe, I would have to say the New York Cheesecake from the Best Recipe Cookboook.





New York Cheesecake


Serves 12 to 16





Crust:


5 tsb unsalted butter, melted, plus 1 tsb melted unsalted butter for the pan


8 whole graham crackers (4 oz), broken into rough pieces and processed in a food processor to fine, even crumbs.


1 tsb sugar





Filling:


2 1/2 lbs (Five 8oz packages) cream cheese, cut into rough 1-inch chunks, at room temperature


1/8 tsp salt


1 1/2 cups (10 1/2 oz) sugar


1/3 cup sour cream


2 tsp juice from 1 lemon


2 tsp vanilla extract


2 large egg yolks, plus 6 large eggs, at room temperature





Direction:





1. FOR THE CRUST: Adjust an oven rack to the lower-middle position and heat the oven to 324F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tsb of the melted butter. Combine the graham cracker crumbs and sugar in a medium bowl; add 5 tsb of the melted butter and toss with a fork until evenly moistened. Empty the crumbs into the springform pan and press evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while making the filling.





2. FOR THE FILLING: Increase the oven temp to 500F. In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly , about 1 min. Scrape the beater and the bottom and sides of bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 min. Scrape the bowl; beat in the remaining sugar until combined, about 1 min. Scrape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minue. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs, two at a time, beating until thoroughly combined, about 1 min, scraping the bowl between additions.





3. Brush the sides of the springform pan with the remaining 1/2 tsb melted butter. Set the springform pan on a rimmed baking sheet (to catch any spills if the pan leaks). Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temp to 200F and continue to bake until the cheesecake registers about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated for up to 4 days.)





4. To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temp about 30 min, then cut into wedges and serve with Fresh Strawberry Topping, if desired.








Fresh Strawberry Topping


2 lbs strawberries, hulled and cut lengthwise into 1/4- to 3/8-inch wedges


1/2 cup (3 1/2 oz) sugar


pinch salt


1 cup strawberry jam


2 tsb juice from 1 lemon





1. Toss the berries, sugar, and salt in a medium bowl; let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.





2. Process the jam in a food processor until smooth, about 8 sec; transfer to a small saucepan. Bring the jam to a simmer over medium-high heat; simmer, stirring frequently, untiil dark and no longer frothy, about 3 minutes. Stir in the lemon juice; pour the warm jam over the strawberries and stir to combine. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12.
California Walnut Crusted Caramel Bourbon Swirl Cheesecake











The sweet walnut crust makes an ideal base for this decadent cheesecake. Toasted walnut halves are stirred into the caramel bourbon sauce and spooned over the cheesecake just before serving.





1 cup packed dark brown sugar


1/2 cup whipping cream


1/3 cup butter, softened


2 tablespoons bourbon or amber rum


3 cups California Walnut pieces


1 cup granulated sugar, divided use


3 tablespoons melted butter


3 (8-ounce) packages cream cheese, softened


3 large eggs


1/4 cup bourbon or amber rum


1 cup toasted California Walnut halves





In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate until chilled. To remaining sauce add 2 tablespoons bourbon; set aside.





Combine walnut pieces and 1/4 cup of the granulated sugar in food processor; pulse until it resembles coarse crumbs, do not overprocess. Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and half-way up sides of 9-inch springform pan. Bake in 325°F oven for 15 minutes.





Meanwhile, beat cream cheese with remaining 3/4 cup granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently swirl with knife.





Return cake to 325°F oven; bake for 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour, prevents cake from cracking in center.





Cool on wire rack; cover and refrigerate for 4 hours or overnight. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.





Makes 12 servings.
The Ultimate Cheesecake





Crust:


2 cups finely ground graham crackers (about 30 squares)


1/2 teaspoon ground cinnamon


1 stick unsalted butter, melted





Filling:


1 pound cream cheese, 2 (8-ounce) blocks, softened


3 eggs


1 cup sugar


1 pint sour cream


1 lemon, zested


1 dash vanilla extract





Warm Lemon Blueberry Topping, recipe follows





For the Crust:


Preheat the oven to 325 degrees F.





In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.





For the Filling:


In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.





Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.





Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.





Warm Lemon Blueberries:


1 pint blueberries


1 lemon, zested and juiced


2 tablespoons sugar





In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
My Mother's recipe of course with cherry pie filling on top!





OLGA's CHEESECAKE:


Graham cracker crumbs


1 lb. small curd cream-style cottage cheese


(use as dry a cream-style variety as possible)


2 (8 ounces) packages cream cheese, softened


1 1/2 cups sugar


4 eggs, slightly beaten


1/3 cup Argo cornstarch


2 Tablespoons lemon juice


1/2 cup margarine, melted


1 (16 ounces) pint sour cream


Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs.


Preheat oven to 325 degrees.


Sieve cottage cheese into large mixing bowl.


Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low.


Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan.


Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours.


Remove and cool completely on wire rack. Chill. Remove sides of pan.Makes about 12 servings.





NOTE: Cheesecake may be frozen.


If desired, cheesecake may be topped with fruit glaze made with either fresh or frozen fruit such as strawberries, peaches or blueberries.
Go to allrecipes.com, find the Cheesecake Supreme recipe. Make the following changes in the recipe. Bake the cake at 400 degress for 10 minutes, then reduce the heat to 200 degrees. The cake is done when a toothpick comes out with cheesecake on it, not batter. Mine took 3 and 1/2 hours. And resist the urge to peek! If your oven temp is right, the cake will be OK. I checked it at 2 1/2 hours, three, and 3 1/2


Oh my goodness, is this stuff good. It tastes like Cheesecake Factory, but without the big price tag. And it was so much easier than I thought it would be. And you can add a few drops of vanilla, if you like. I have made it many times, it came out great every time. If you want to put some fruit or sauce on it, your choice.{ I bought the cream cheese at the discount grocery. It worked fine, for 1/4 of the specialty store price.] Take a bite of your cheesecake, and say, ';this whole cake cost as much as one piece at Cheese Cake Factory.';


I go ahead and slice it, and wrap it gently in platic wrap. I put the pieces on a tray, and set them, tray and all, in the freezer. When they were frozen I stacked them in an old ice cream carton, and made sure the plastic wrap covered each one.. I take out as many pieces as I want/need at a time. Walmart had cheap springform pans if you don't have any.


Hope you try this!
I have eaten all kinds of cheesecake, but the ones I like best are the ones you make from a box.... but put canned cherries on top. LOVE IT!
New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple


Recipe courtesy Emeril Lagasse, 2003





Recipe Summary


Difficulty: Medium


Yield: 1 (9-inch) cheesecake, 8 to 10 servings


User Rating:





Ingredients:


1 cup graham cracker crumbs


2 1/2 tablespoons unsalted butter


1 1/2 tablespoons sugar


2 1/2 pounds cream cheese, softened


1 1/2 cups sugar


1 lemon, zested


1 orange, zested


1/2 teaspoon vanilla extract


3 tablespoons all-purpose flour


5 eggs


2 egg yolks


1/2 cup sour cream


Strawberry Sauce, optional, recipe follows


Blueberry Sauce, optional, recipe follows


Pineapple Sauce, optional, recipe follows


Preheat oven to 375 degrees F.





Directions:


Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.


When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F.


In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.


To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.


Strawberry Sauce:


2 pints fresh strawberries


1/2 cup sugar


1 cup water


1 teaspoon finely grated lemon zest


2 tablespoons kirsch or brandy


Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.


Remove from the heat and let cool. Spoon on top of the cheesecake and serve.





Blueberry Sauce:


1 1/2 cups sugar


3 tablespoons cornstarch


1 1/2 cups water


1/2 cup fresh-squeezed orange juice


2 tablespoons Grand Marnier liqueur


1 1/2 teaspoons orange zest


1 1/2 cups blueberries, picked over and rinsed


1 1/2 tablespoons unsalted butter


In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.


Yield: 3 cups


Pineapple Sauce:


3 cups fresh 1/2-inch diced pineapple chunks


1/4 cup sugar, plus more to taste


1 cup water


1 teaspoon finely grated orange zest


2 tablespoons light rum


Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.


Yield: about 3 cups








Additional topping ideas





May be served with any topping:


Caramel


Chocolate


Cheesecake Fruit Sauces








Lemon Blueberries


•1 pint blueberries


•1 lemon zested and juiced


•2 TBL sugar





In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.











Happy Strawberries


•1 qt strawberries, hulled and sliced


•2 TBL sugar


•1-2 oz Triple Sec or orange liquor





Combine all ingredients in bowl and mix.


Let sit for 15 minutes so strawberries can get “happy”











Vanilla Pineapple


•1 fresh pineapple


•2 TBL sugar


•½ good vanilla bean (whole bean if purchased from grocery store)


•1 oz light rum





Clean and cut pineapple into small cubes


Place all ingredients into saucepan and simmer over medium heat until pineapple softens.


Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.





Amaretto Peaches


•1 can peaches drained and sliced


•2 TBL sugar


•½ tsp cinnamon


•1 – 2 oz amaretto





Place all ingredients into saucepan and simmer over medium heat until peaches are soft.


Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.


**************************************…





Recipe: Choose A Cheesecake with 22 Variations (using cheesecake mix)





Board: Cooking Club at Recipelink.com





From: Betsy at Recipelink.com 6-21-2005


RE: ISO: What to do with boxed cheesecake mix





MSG ID: 0072864


CHOOSE A CHEESECAKE WITH 22 VARIATIONS


Makes 1 (8-inch) cheesecake





1/4 cup margarine or butter, divided


1 (11 1/4-ounce) package ROYAL No-Bake Cheesecake


3 tablespoons sugar


1 cup sour cream*


1 cup milk


Sour Cream Topping (recipe follows)





Generously coat 1 1/2-inches up side of 8-inch springform pan with 1 tablespoon margarine or butter; sprinkle with 2 tablespoons graham cracker crumbs from cheesecake mix.





Melt remaining margarine or butter; mix in small bowl with remaining crumbs and sugar. Press on bottom of pan; set aside.





Mix cheesecake filling mix, sour cream and milk in small bowl with electric mixer at low speed until thoroughly blended; beat at medium speed for 3 minutes more. Spoon into prepared pan.





Bake at 350 degrees F for 20 minutes or until puffed. Cool 15 minutes.





Spread with Sour Cream Topping and bake an additional 10 minutes. Cool completely; refrigerate until ready to serve.





*2 packages (3-ounce each) softened cream cheese or 1 cup dry cottage cheese, beaten until smooth, can be substituted for sour cream.





SOUR CREAM TOPPING:


Combine 1 cup sour cream and 2 tablespoons sugar.





Cheesecake can be frozen for up to 2 weeks. Thaw just before serving.





CHOOSE A CHEESECAKE





VARIATIONS:





AMARETTO CHEESECAKE:


Add 3 tablespoons almond-flavored liqueur to cheesecake filling before beating. Garnish with sliced almonds before serving.





APRICOT CHEESECAKE:


(For baked cheesecake only.) Soak 1/4 cup diced dried apricots in 1 cup hot water for 15 minutes; drain well. Stir apricots into beaten cheesecake filling.





BLACK FOREST CHEESECAKE:


Stir 1/3 cup chopped and well drained maraschino cherries and 1-ounce grated unsweetened chocolate into beaten cheesecake mixture.





BUTTERSCOTCH RAISIN CHEESECAKE:


Add 1/4 cup butterscotch-flavored chips and 1/4 cup seedless raisins to beaten cheesecake filling.





CHOCOLATE CHEESECAKE:


Melt 1 1/2 ounces unsweetened chocolate and add to cheesecake filling before beating. Garnish with chocolate curls before serving if desired.





CHOCOLATE NUT CRUNCH CHEESECAKE:


(For baked cheesecake only.) Mix 2 tablespoons unsweetened cocoa into crumb mixture for crust. Combine 1/4 cup sugar, 2 tablespoons all-purpose flour and 2 tablespoons softened margarine or butter until crumbly; mix in 1/3 cup chopped walnuts. Prepare cheesecake filling; spread in pan. Sprinkle with walnut mixture and bake as directed.





COFFEE CHEESECAKE:


Add 2 teaspoons instant coffee powder to cheesecake filling before beating.





CRANBERRY-ORANGE CHEESECAKE:


(For baked cheesecake only.) Stir 1/3 cup cranberry-orange relish into beaten cheesecake filling.





DAIQUIRI CHEESECAKE:


Mix 2 tablespoons lime juice (1 tablespoon for unbaked version), 1 teaspoon rum extract and 1 teaspoon grated lime peel into cheesecake filling before beating.





DATE NUT CHEESECAKE:


Add 1/4 cup chopped pitted dates and 1/4 cup chopped PLANTERS Walnuts to beaten cheesecake mixture.





EGGNOG CHEESECAKE:


(For baked cheesecake only.) Add 1 egg, 1 teaspoon brandy extract and 1/4 teaspoon ground nutmeg to cheesecake filling before beating. Garnish with a sprinkling of nutmeg if desired.





FRUIT-TOPPED CHEESECAKE:


Prepare basic recipe, omitting Sour Cream Topping. Top with 1 cup canned apple, cherry or blueberry pie filling.





GRASSHOPPER CHEESECAKE:


Mix 3 tablespoons unsweetened cocoa into crumb mixture for crust. Add 3 tablespoons green creme de menthe liqueur to cheesecake filling mixture before beating.





NO BAKE CHEESECAKE:


Combine graham cracker crumbs, 1/3 cup melted margarine or butter and sugar; press on bottom and side of 9-inch pie plate. Prepare filling as directed above; pour into crust and refrigerate. If desired, combine 1 cup sour cream and 2 tablespoons sugar; spread on top of pie. Bake at 350F for 10 minutes. Refrigerate until ready to serve.





PEACHY CHEESECAKE:


Drain 1 (16-ounce) can peach slices; reserve several slices for garnish. Coarsely chop remaining peaches; stir into beaten cheesecake filling. Garnish with reserved peach slices.





PINA COLADA CHEESECAKE:


(For baked cheesecake only.) Add 1/2 teaspoon rum extract to cheesecake filling before beating. Thoroughly drain 1 (8-ounce) can crushed pineapple; stir into filling with 1/4 cup flaked coconut.





ROCKY ROAD CHEESECAKE:


Mix 1/4 cup semisweet chocolate chips, 1/4 cup miniature marshmallows and 1/4 cup chopped PLANTERS Walnuts into beaten cheesecake mixture.





RUM RAISIN CHEESECAKE:


Add 3/4 teaspoon rum extract to cheesecake mixture before beating. Stir in 3/4 cup seedless raisins before pouring into pan.





TART LEMON CHEESECAKE:


Mix 2 tablespoons lemon juice (1 tablespoon for unbaked version) and 2 teaspoons grated lemon peel into cheesecake mixture before beating. Garnish with lemon twists if desired.





TOASTED COCONUT CHEESECAKE:


Mix 1/3 cup toasted flaked coconut into beaten cheesecake mixture. Garnish with additional toasted coconut before serving.





STRAWBERRY MALT CHEESECAKE:


Add 1/3 cup instant malted milk powder to cheesecake filling before beating. Top with 1/3 cup strawberry preserves before serving.





SPUMONI CHEESECAKE:


Add 2 tablespoons dry sherry to cheesecake filling before beating. Stir in 1/4 cup chopped PLANTERS Pecan pieces and 1/4 cup chopped mixed candied fruit until well blended. Garnish with additional mixed candied fruits if desired.





**************************************…





Nellie %26amp; Joe's Key Lime Pie


•1-9'; graham cracker pie shell


•1-14 oz. can sweetened condensed milk


•3 egg yolks (whites not used)


•1/2 cup Nellie %26amp; Joe's Key West Lime Juice


Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.
The recipe on the back of the Eagle brand condensed milk is awesome, especially if you make the crumb crust yourself instead of buying one.
I added fresh strawberry topping to the link below and it was DELISH!!

make money

What is the best stuffing recipe? No onions.?

There are soooo many to choose from! If you don't want onions just leave them out and bump up one of the other spices a bit to compensate. I have to leave onions out of almost everything when I cook for my son.What is the best stuffing recipe? No onions.?
I can't give you exact measurements (this is my great grandmother's recipe) but I can share it if you want. :)





Take two long loaves of white bread (the square shaped kind that's usually listed as ';sandwich bread'; and lay them out on the counter to dry overnight. When you get up the next morning, flip them over and let the other side dry out until you're ready to make your stuffing.





Melt one stick of butter over medium heat, and cook one whole bunch of celery, chopped finely, and two onions (obviously you'd leave yours out!) until they're soft and translucent. Remove from heat and cool.





Meanwhile, tear your bread into bite-sized pieces and put them in a large bowl. When your onions and celery are cool enough to handle, dump them in the bowl and mix well. Mix in enough chicken stock until the stuffing holds together and is the right consistency (you don't want it too dry, but you don't want it gummy/slimy either. Salt and pepper to taste (beware of the salt you add if you're using canned chicken broth). Stuff your turkey, put the rest in a baking dish to bake along side the turkey, and voila!





When it comes to stuffing, I'm a bit of a purist--I don't like gizzards, cornmeal, sage, sausage, chestnuts, etc. I want my stuffing to taste like stuffing!What is the best stuffing recipe? No onions.?
Personally, I hate onions and never use them for anything. For stuffing this is what I do. It's super easy and soooo yummy. I always get compliments every year for this one





Cook 2 packages (or more) of Jiffy Cornbread Mix. Once done, crumble it up in a large bowl. Add 1 can of cream of chicken soup, pieces of turkey or chicken meat, sage, celery seed, salt and pepper. Experiment with spices....each person has unique taste, so go with your own preferences. Just taste it until you get it right, bake it until golden on top, and serve.





Super easy! And this is best without onions.





Another hint for something that goes great with this: fried greenbeans. It surprises me everytime someone says they've never had them. Put about 4 cans in a large skillet, drizzle olive oil on top, salt and pepper, optional cajun seasoning, and bacon bits. Fry them on med heat until they shrivel and brown. Best ever and goes great with the stuffing.
heres a good one





Bread Stuffing





INGREDIENTS





1/2 cup chopped celery


1/3 cup butter


4 cups bread cubes


1 teaspoon pepper


2 eggs, beaten


1/2 teaspoon salt


1/4 to 1/2 teaspoon ground sage


1/4 to 1/2 teaspoon poultry seasoning


turkey or chicken broth


PREPARATION:





Saut茅 celery in the butter until softened. Combine mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.





Or, bake in a greased covered shallow casserole at 325掳 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Stale bread. Melted butter. Sauteed celery and onions. Some chicken stock. The classic herbs are sage, savory, marjoram and parsley. I like to add some nuts, either cooked chestnuts or pecans that have been sauteed a bit in oil.
add apple sausage and poultry seasoning to your stuffing with all the usual veggies that you would use.

What is the best cookie recipe that you know?

i want to make cookies for me and my friendWhat is the best cookie recipe that you know?
Best Big Fat Chewy Chocolate Chip Cookie





INGREDIENTS





* 2 cups all-purpose flour


* 1/2 teaspoon baking soda


* 1/2 teaspoon salt


* 3/4 cup unsalted butter, melted


* 1 cup packed brown sugar


* 1/2 cup white sugar


* 1 tablespoon vanilla extract


* 1 egg


* 1 egg yolk


* 2 cups semisweet chocolate chips





DIRECTIONS





1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.


2. Sift together the flour, baking soda and salt; set aside.


3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.


4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.What is the best cookie recipe that you know?
1 cup (2 sticks) butter, softened


1 cup sugar


1/2 cup lightly packed brown sugar


2 large eggs


1 teaspoon vanilla extract


2 1/2 cups all-purpose flour


1/3 cup Dutch process cocoa


1 teaspoon baking powder


1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)


Raspberry Icing, recipe follows








Preheat oven to 350 degrees F. Lightly grease baking sheets.


With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.





In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.





Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.











Raspberry Icing:


1 1/2 cups confectioners' sugar


2 tablespoons milk


1 tablespoon seedless raspberry preserves


In a small bowl, combine all ingredients, stirring until smooth.
-----%26gt;Best Chocolate Chip Cookies





Submitted by: Dora





Rated: 5 out of 5 by 1070 members





Prep Time: 20 Minutes


Cook Time: 10 Minutes


Ready In: 1 Hour


Yields: 24 servings





';Crisp edges, chewy middles.';





INGREDIENTS:


1 cup butter, softened


1 cup white sugar


1 cup packed brown sugar


2 eggs


2 teaspoons vanilla extract


3 cups all-purpose flour 1 teaspoon baking soda


2 teaspoons hot water


1/2 teaspoon salt


2 cups semisweet chocolate chips


1 cup chopped walnuts





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.


3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.





--------%26gt; Easy Sugar Cookies





Submitted by: Stephanie





Rated: 4 out of 5 by 950 members





Prep Time: 15 Minutes


Cook Time: 10 Minutes


Ready In: 25 Minutes


Yields: 48 servings





';Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!';





INGREDIENTS:


2 3/4 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon baking powder


1 cup butter, softened 1 1/2 cups white sugar


1 egg


1 teaspoon vanilla extract





DIRECTIONS:


1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.


2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.


3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.





--------%26gt;Peanut Butter Cup Cookies





Submitted by: Nancy





Rated: 5 out of 5 by 399 members





Yields: 40 servings





';These cookies have a sweet peanut butter cup center.';





INGREDIENTS:


1 3/4 cups all-purpose flour


1/2 teaspoon salt


1 teaspoon baking soda


1/2 cup butter, softened


1/2 cup white sugar


1/2 cup peanut butter 1/2 cup packed brown sugar


1 egg, beaten


1 teaspoon vanilla extract


2 tablespoons milk


40 miniature chocolate covered peanut buttercups,unwrapped





DIRECTIONS:


1. Preheat oven to 375 degrees F (190 degrees C).


2. Sift together the flour, salt and baking soda; set aside.


3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.


4. Shape into 40 balls and place each into an ungreased mini muffin pan.


5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan
Big, Super-Nutty Peanut Butter Cookies





The key to a peanutty cookie that is crisp on the edges and chewy in the center? Chunky commercial peanut butter and an extra hit of roasted, salted peanuts.





The Problem: Recipes for peanut butter cookies tend to fall into one of two camps: sweet and chewy with a mild peanut flavor (which means lots of butter and sugar but not much egg), and sandy and crumbly with a strong peanut flavor (which means lots of peanut butter but not a lot of flour).


The Goal: What we wanted, of course, was the best of both worlds--that is, crisp on the edges and chewy in the center, with lots of peanut flavor.


The Solution: Commercial peanut butters helped the cookie rises and achieve a crispier edge and a softer center. Also playing roles in our quest for the ';perfect'; peanut butter cookie were the amount and type of sugar (white sugar is necessary for crisp edges and chewy centers, dark brown sugar enriches the flavor of the nuts); flour (too little and the cookies are oily, too much and they are dry); and leavening (baking soda contributes to browning and peanut flavor, baking powder provides lift, so both are necessary). The final turning point, however, rested on peanuts and salt. Adding some roasted, salted peanuts, ground in a food processor, and then adding still more salt (directly to the batter as well in the form of salted rather than unsalted butter) produced a strong roasted nut flavor without sacrificing anything in terms of texture.





Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.





2 1/2 cups unbleached all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon baking powder


1/2 teaspoon table salt


1/2 pound butter (2 sticks), salted


1 cup packed dark brown sugar


1 cup granulated sugar


1 cup extra-crunchy peanut butter , preferably Jif


2 large eggs


2 teaspoons vanilla extract


1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)








1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.





2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.





3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days. Makes approximately 3 dozen cookies





--March 1998, Cooks Illustrated
1 spice or German chocolate cake mix


1 white cake mix


2 large pkg vanilla instant pudding mix, prepared (I like Bird's庐 dessert mix)


1 large pkg vanilla sandwich cookies


green food coloring


12 small Tootsie Rolls庐





1 new kitty litter pan


1 new plastic kitty litter pan liner


1 new pooper scooper





halloween recipes





Prepare cake mixes and bake according to directions (any size pans).





Prepare pudding mix and chill until ready to assemble.





Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.





When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.





Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.





Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.





Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!





Further notes: I had a reader write in saying this recipe only needed half the amount of pudding. I personally liked the cake with the amount given in this recipe. But feel free to use this as a loose guideline, use more or less as you see the need. Also, since the layer of cookies (with the chloropyll green specks, covers the top, you could really use any flavor or flavors or cakes underneath. Last but not least, you can also opt not to crumble the cakes, but rather layer them in the pan with the layers of pudding in between (much like you would layer a trifle into a trifle dish), sprinkle the top layer of pudding with a heavy layer of crumbled cookies. Same effect, different texture entirely to the dessert.

What is your best pecan pie recipe?

What is your personal best recipe?





Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.What is your best pecan pie recipe?
Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.What is your best pecan pie recipe?
Put additional pecans on the top. -put those on before the pie is cooked.








Pecan Pie





9'; pie shell


3 eggs


2/3 cup sugar


1/2 tsp. salt


1/3 cup butter or margarine; melted


1 cup dark or light corn syrup


1 cup pecan halves or broken pecans





Heat oven to 375*. Beat eggs, sugar, salt, butter and syrup with rotary beater; stir in nuts. Pour into pie shell; bake for 40-50 minutes or until filling is set





==


PECAN PIE





3 eggs


1 c. Karo dark syrup


1 c. sugar


2 tbsp. butter


1 tsp. vanilla


1 1/2 c. pecans


1 (9-inch) frozen deep dish pie crust shell





Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool
I think the pecans float to the top. I've never put them on the bottom. My fave is actually pecan pie bars/squares. Very easy and very yummy!


1 box yellow cake mix


1/2 cup real butter (1 stick) melted


4 eggs


1 1/2 cups corn syrup


1/2 cup packed brown sugar


1 tsp. vanilla extract


2 cups chopped pecans





Preheat oven to 350 degrees. Grease a 13x9 pan. In a bowl, mix the dry cake mix, melted butter and ONE egg for the crust. Measure out 2/3 cup of this mixture and reserve it for the topping. Pat the remaining mixture into the bottom of the prepared pan and bake it for 15min or until very lightly brown. Meanwhile, stir together the reserved crust mixture, remaining THREE eggs, corn syrup, sugar and vanilla. Stir in the pecans. Pour this mixture over the lightly baked crust. Increase the oven heat to 375 degrees and bake for 30 min. or until set. Let cool then cut into bars.
here's my favorite Serves 8








* 3 eggs


* 1 cup brown sugar


* 1 tablespoon all-purpose flour


* 1 cup corn syrup


* 2 tablespoons butter


* 1 teaspoon vanilla extract


* 1 1/2 cups pecans


* 1 (9 inch) unbaked pie shell











DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.


2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
This is my mother's recipe, it tells your everything you need to know


http://mikoskitchen.blogspot.com/2008/12鈥?/a>





You just mix the pecans in the filling and they will be evenly distributed. I love this homemade pecan pie.
go to Marthastewart.com she truly has the best recipes and if not there Epicruious.com their great too.

What is the best deviled egg recipe??

Epicurean Deviled Eggs





INGREDIENTS:


12 eggs


2 teaspoons mustard powder


1 teaspoon Worcestershire sauce


1 teaspoon hot pepper sauce


1/4 teaspoon celery salt


1/2 cup butter, softened





--------------------------------------鈥?br>




DIRECTIONS:


Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.


Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.


Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve.What is the best deviled egg recipe??
Deviled Eggs


http://www.bettycrocker.com/recipes/reci鈥?/a>


Deviled eggs are a lot easier to make than they look. Try this recipe and see how simple it is!





Prep: 15 min





Start To Finish: 15 min





Makes 12 appetizers





6hard-cooked eggs, peeled


3tablespoons mayonnaise or salad dressing


1/2teaspoon ground mustard


1/8teaspoon salt


1/8teaspoon pepper








1. Cut eggs lengthwise in half. Slip out yolks and mash with fork.


2. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.What is the best deviled egg recipe??
Mayonnaise, vinegar, finely chopped green onions, mustard. After filling eggs, sprinkle with paprika. The green onions make all the difference.
Mayo


Mustard


A little cide vinegar


A little Worcestershire Sauce


A dash of cayenne
Get a demon, get some eggs, and you're set to go...


or just try my google link...
Special Deviled Eggs





INGREDIENTS:


6 eggs


1/4 cup mayonnaise


2 tablespoons finely chopped onion


3 tablespoons sweet pickle relish


1 tablespoon prepared horseradish


1 tablespoon prepared mustard


paprika, for garnish


salt and pepper to taste





DIRECTIONS:


Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.





Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.





With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.











Guacamole Deviled Eggs





INGREDIENTS:


4 whole eggs in the shell


2 avocados - peeled, pitted, and mashed


1 tablespoon chopped cilantro


1 tablespoon minced green onion


2 teaspoons minced seeded jalapeno pepper


2 teaspoons fresh lime juice


1/2 teaspoon salt, or to taste


1 dash hot pepper sauce (e.g. Tabasco鈩?, or to taste


1 teaspoon Worcestershire sauce, or to taste


1 teaspoon Dijon-style prepared mustard


1 pinch paprika





DIRECTIONS:


Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.





In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.











Bacon Cheddar Deviled Eggs





INGREDIENTS:


12 eggs


1/2 cup mayonnaise


4 slices bacon


2 tablespoons finely shredded Cheddar cheese


1 tablespoon mustard





DIRECTIONS:


Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.





Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.





Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.











Cajun Deviled Eggs





INGREDIENTS:


6 eggs


2 tablespoons mayonnaise


1 teaspoon prepared Dijon-style mustard


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/4 teaspoon ground cayenne pepper





DIRECTIONS:


Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.





Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.





Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.
i love the way my dad makes them.. pop out the middles of the eggs (after boiling them) and then mix i think it's 3 part mayonnaise to 1 part mustard.. and 1 spoon of paprika.. then put it into a sandwich bag.. cut the corner and squeeze the stuff into the egg centers
my mother makes deviled eggs that taste like candy. people can't get enough of them. boil the eggs, cut in half, scoop out the middle, mash the yolks add mayo and mustard about twice as much mayo as mustard until creamy. then add sugar or splenda to taste. (usually about 2 tablespoons per dozen.) depending on how sweet a tooth you have you can add more or less sugar
i think the best kind of deviled eggs for a group of people is just basic, eggs mayo maybe some salt, pepper. But if you want you can add a little bit of pickle or ranch to the mix... Some ppl also add onion ( if your like me and dont want chunks of onion use onion salt instead.
try the foodnetwork.com they have a gang of recipes
boil your eggs, cut them in half when done. scoop the yolk out into a bowl. add mayo, sweet pickle relish, salt, pepper and a little mustard. mix all together and spoon back into the egg white. enjoy
try





www.allrecipies.com

What is the best EVER cookie recipe?

I am looking for a cookie recipe that everyone will go crazy over %26amp; love. I'm open to all options.


Thanks!What is the best EVER cookie recipe?
Best Chocolate Chip Cookie !! These are GREAT !!!! trust me, you should make them!!


';These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!';





2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


3/4 cup unsalted butter, melted


1 cup packed brown sugar


1/2 cup white sugar


1 tablespoon vanilla extract


1 egg


1 egg yolk


2 cups semisweet chocolate chips





Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.


Sift together the flour, baking soda and salt; set aside.


In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.


Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Makes 18......


///\\\What is the best EVER cookie recipe?
Your welcome, I hope you'll like them.


///\\\ Report Abuse




NEIMAN MARCUS COOKIES





(Recipe may be halved)





2 cups butter


4 cups flour


2 tsp. soda


2 cups sugar


5 cups blended oatmeal ***


24 oz. chocolate chips


2 cups brown sugar


1 tsp. salt


1 8 oz. Hershey Bar (grated)


4 eggs


2 tsp. baking powder


2 tsp. vanilla


3 cups chopped nuts (your choice)





* Measure oatmeal and blend in a blender to a fine powder.





* Cream the butter and both sugars.





* Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.





* Add chocolate chips, Hershey Bar and nuts.





* Roll into balls and place two inches apart on a cookie sheet.





*Bake for 10 minutes at 375 degrees. Makes 112 cookies.
i dunno about that but it is much easier to but them.my school sell the perfect cookies!

make money

What is the best italian pasta recipe? please help?

does anyone have a good recipe for a pasta dish? i need it for a date, my boyfriend is from a traditional italian family and wants me to make pasta! so pleaseeeeee help!


any good recipe's? it needs to be delicious even to an italian! the masters of pasta.


thanks :)What is the best italian pasta recipe? please help?
Chicken Piccata


Serves 4





4 chicken breasts pounded thin


flour spread on a plate for dredging


2 tablespoons of olive oil


3 tablespoons of butter


1/2 cup of white wine


juice of 2 lemons


salt and pepper to taste


1 cup chicken broth





1. Dredge each chicken breast in flour to coat and shake off excess.


2. Heat oil in a large saute pan set on medium heat.


3. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side.


4. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1 minute.


5. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes(sprinkle a little flour in when it starts boiling to thicken.)


6. Transfer Chicken to serving dishes, top with sauce and a slice of lemon for garnish.


--------------------------------------


Bolognese Sauce


3 tablespoon olive oil


3 tablespoon butter


1 small onion, finely chopped


2 tablespoons celery, finely chopped


2 tablespoons carrot, finely chopped


1 pound ground meat (equal parts of veal, pork and beef)


1-1 1/2 cups milk


Salt to taste


1/4 teaspoon nutmeg


2 cups finely chopped tomatoes (canned or fresh)





METHOD





In a saucepan heat olive oil and butter. Stir in onion, celery and carrot. Cook till tender but not brown, about 10 minutes.





Stir in meat and cook over medium heat until brown.





Add 1/4 cup milk and simmer, uncovered, until milk is completely absorbed, about 15 minutes. Add another 1/4 cup milk, and cook, uncovered, until absorbed. Repeat this process until all the milk is used. This process takes about 1 1/2 hours or more.





Stir sauce frequently, using only a wooden spoon. When milk has been absorbed, add salt and nutmeg. Stir in tomatoes and cook another 45 minutes over low heat. Cool completely and put in refrigerator, covered. The next day skim off fat from top of sauce, reheat and use on your favorite pasta the classic is tortellini.





Serves: 4 - 6





--------------------------------


pasta with sausage, red onion, and lentils


Ingredients1/2 cup dried lentils


2 tablespoons extra-virgin olive oil


1 1/2 cups chopped red onion


4 Italian sweet sausages (about 13 ounces), casings removed, crumbled


3/4 cup dry red wine





12 ounces small pasta (such as conchiglie or pennette)


3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces)


3 tablespoons finely chopped fresh Italian parsley


Additional extra-virgin olive oil


Additional grated pecorino Romano cheese





PreparationCook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well; set aside.


Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sausage; saut茅 until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.





Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well, reserving 1cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.


What is the best italian pasta recipe? please help?
Pasta a la Matricciana is delicious


Ingredients


1 medium-sized red onion, peeled and sliced


8 ounces pancetta, cut into small dice


3 tablespoons olive oil


11/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained and crushed by hand


1/2 teaspoon hot red pepper flakes


Salt and freshly ground black pepper


1 pound bucatini


Directions


In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.





Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.





Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorin



Pasta with Zucchini and Mozzarella





1 cup olive oil


2 medium zucchini, sliced thinly


flour spread on a plate for dredging


salt %26amp; pepper to taste


1 pound of penne pasta


4 cups Marinara Sauce


1/2 pound fresh mozzarella


1/4 cup pecorino-romano cheese








1. Heat olive oil in medium saute pan over medium heat. Dredge zucchini in flour, shaking off any excess and fry in batches. Using a slotted spoon transfer them to paper towels, and season with salt %26amp; pepper.





2. Meanwhile, preheat oven to 400掳F and bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente, the pasta should be slightly undercooked.


3. Strain pasta and transfer to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, zucchini, 1/4 pound of mozzarella and 1/8 cup pecorino-romano, and toss until well combined.


4. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 8-10 minutes.



eggplant parmesan is my favorite, %26amp; once you get the hang of breading %26amp; frying the eggplant slices it's a lot of fun to make. i don't have a specific recipe, because it's basically just layers of fried eggplant, your favorite tomato sauce, %26amp; lots of mozzarella cheese - i did a google search for tips on how to prepare the eggplant slices. serve over pasta %26amp; be prepared for compliments! ;-)





another good one is fettuccine alfredo - i like the ';quick and easy alfredo'; sauce recipe from allrecipes.com. to make the meal a little heartier, you could cut up %26amp; pan fry some chicken breast in olive oil %26amp; garlic, and cook some spinach, broccoli, or mushrooms. then just put the cooked chicken %26amp; veggies on pasta, pour the sauce over it, %26amp; voila!
The above recipes sound delicious, if you really want to impress him buy fresh pasta instead of dry. It makes such a difference.





If its going to be a romantic evening avoid sauces that are too heavy on the garlic or cream.