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Recipes

Chocolate Cupcakes with White Truffle Frosting

Chocolate Cupcakes with White Truffle Frosting

By

1 Heat oven to 350°F (325°F for dark or nonstick pans)

  • Cupcakes
  • 1 box Betty Crocker® SuperMoist® devil's food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Frosting
  • 1 cup white vanilla baking chips
  • 1 container Betty Crocker® Rich & Creamy vanilla frosting
4/5 (1 Votes)

Cheddar Macaroni Beef Casserole

Cheddar Macaroni Beef Casserole

By

HEAToven to 400ºF. PREPAREDinner as directed on package, omitting the butter

  • 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
  • 1 lb. lean ground beef
  • 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
  • 1/2 tsp. dried oregano leaves
  • 1/2 cup KRAFT Shredded Cheddar Cheese
0/5 (0 Votes)

Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies

By

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening

  • Brownie Base
  • 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • Filling
  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons milk
  • Topping
  • 1 cup semisweet chocolate chips
  • 1/4 cup butter
0/5 (0 Votes)

Strawberry Trifle Recipe

Strawberry Trifle Recipe

By

In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened

  • 1 cup cold milk
  • 1 cup (8 ounces) sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon grated orange peel
  • 2 cups heavy whipping cream, whipped
  • 8 cups cubed angel food cake
  • 4 cups sliced fresh strawberries
0/5 (0 Votes)

Easy Salami Pasta Salad Recipe

Easy Salami Pasta Salad Recipe

By

In a large saucepan, cook pasta according to package directions; rinse in cold water and drain

  • 3 cups uncooked penne pasta
  • 8 ounces hard salami, cubed
  • 1/2 cup minced fresh parsley
  • 4 green onions, sliced
  • 1/2 cup olive oil
  • 1/4 cup cider vinegar
  • 4 teaspoons minced fresh oregano or 1 teaspoon dried oregano
  • 4 teaspoons minced fresh basil or 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese
4.3/5 (9 Votes)

Italian Meatball soup

Italian Meatball soup

By

Just put in the slow cooker and let it do the work for you

  • 1 16 oz bag of frozen italian meatballs, thawed
  • 9 oz can canelli beans, drained (can substitute with any other kind of bean)
  • 1 14 oz can of diced tomatoes with oregano, garlic and basil, undrained.
  • 1 3/4 cups of beef broth
  • 1 cup of water
5/5 (1 Votes)

Dark Chocolate Peanut Butter Brownies

Dark Chocolate Peanut Butter Brownies

By

1.Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with ba...

  • Brownies
  • 1/2 cup dark corn syrup
  • 1/2 cup butter
  • 6 oz bittersweet baking chocolate, coarsely chopped
  • 3 eggs
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • Filling
  • 2 cups chunky peanut butter
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla
  • Frosting
  • 1/2 cup whipping cream
  • 6 oz bittersweet baking chocolate, coarsely chopped
  • 1 teaspoon vanilla
  • Chopped roasted peanuts, if desired
0/5 (0 Votes)

Warm Brussels Sprout Salad

Warm Brussels Sprout Salad

By

1. Blanch pancetta by plunging it into boiling water, quickly removing it and plunging it into ice water

  • 1/2 oz. pancetta, finely diced
  • 4 oz. Brussels sprouts, thinly sliced lengthwise
  • Salt and pepper, to taste
  • 1 oz. red wine vinaigrette (recipe below)
  • 1 tbsp. chopped pistachios, toasted
  • Shredded Manchego cheese, to taste
  • 1 egg, poached
  • Red Wine Vinaigrette
  • 1/2 cup red wine vinegar
  • 2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tbsp. chopped parsley
  • 1/2 tbsp. chopped thyme
  • 1 small clove garlic, chopped
  • 1 tbsp. minced shallot
  • 1 1/2 cups blended olive oil
  • Salt and pepper, to taste
4.2/5 (10 Votes)

Fried Stuffed Zucchini Blossoms

Fried Stuffed Zucchini Blossoms

By

In a small bowl, stir together the flour and the 1 tsp

  • 1 cup all-purpose flour
  • 1 tsp. salt, plus more, to taste
  • 2 eggs
  • 1/2 cup cold sparkling mineral water
  • 1 Tbs. vegetable oil, plus more for deep-frying
  • 2 oz. fresh mozzarella cheese
  • 10 anchovy fillets, cut in half crosswise
  • 20 large squash blossoms
4.3/5 (6 Votes)

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

By

Betty Crocker

  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1/4 to 1/2 teaspoon mint extract
  • 6 to 8 drops green food color
  • 1 egg
  • 1 cup creme de menthe baking chips
  • 1 cup semisweet chocolate chunks
4.3/5 (3 Votes)