lumicero/recipes-ing2inst huggingface dataset:
Title: Monster Cookies
Ingredients:
- 3 eggs
- 2 brown sugar
- 2 vanilla
- 1 baking soda
- 1 margarine
- 1/2 peanut butter
- 1 1/3 oatmeal
- 4 1/2 chocolate chips
- 12
- 1
Instructions:
1. Beat the eggs; add sugar, vanilla, syrup, margarine.
2. Mix well then add baking soda and peanut butter.
3. Add chocolate chips, oatmeal and candies.
4. Mix thoroughly.
5. Scoop with an ice cream scoop and roll up in a ball.
6. Place on a cookie sheet and mash down.
7. Bake in a 350 degree oven for 8 to 10 minutes.
Title: Raspberry Tiramisu Bites
Ingredients:
- 3 cream cheese
- 1 sugar
- 1 heavy cream
- 1/4 ladyfingers
- 1/2 fresh raspberries
- 8
Instructions:
1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.
2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
4. Press 1 ladyfinger half onto bottom of 1 shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 teaspoons raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass.
5. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture.
6. Top each glass with 1 raspberry. Cover and chill 2 hours.
Title: Easiest Chocolate Cake Yet!
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1/2 sour cream
- 1/2
- 1
Instructions:
1. Mix well and put in floured bundt pan.
2. Bake at 350 degrees for 50-60 minutes.
3. Frost and decorate as desired.
Title: Chocolate Mug Cake - Gluten Free
Ingredients:
- 2 tapioca flour
- 2 guar gum
- 1/4 xanthan gum
- 4 sugar
- 2 egg
- 1 milk
- 3 soymilk
- 3 chocolate chips
- 3 vanilla essence
- 3
Instructions:
1. Required:
2. 1 large coffee mug.
3. Add dry ingredients to mug and mix well.
4. Add egg, mix thoroughly.
5. Add milk and oil, mix again.
6. Add chocolate chips and vanilla, mix.
7. Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!
8. This may serve 2 as a dessert depending on your appetite.
9. Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
10. Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.
Title: Chocolate Mascarpone Brownies
Ingredients:
- 1 unsalted butter
- 3 granulated sugar
- 1 mascarpone cheese
- 1/2 eggs
- 1/2 vanilla extract
- 3 all-purpose flour
- 2 salt
- 1/2 unsalted butter
- 1/4
- 6
- 3
Instructions:
1. PREPARE THE BROWNIES:
2. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
3. Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
4. With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
5. Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.
6. PREPARE THE GANACHE FROSTING:
7. Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly.
8. Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.
Title: Party Mini Chicken Pot Pies
Ingredients:
- 6 egg
- 1 water
- 1 vanilla instant pudding mix
- 2 white chocolate pudding mix
- 2 milk
- 4 banana
- 4 -6
- 10 -12
- 3 -5
- 1
- 2 -3
Instructions:
1. Heat the oven to 450°.
2. Unroll or unfold a piecrust on work surface.
3. Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
4. If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
5. Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
6. Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
7. Beat the egg with the water, then brush the mixture over the dough.
8. Set the pie tin on a baking sheet a nd repeat for the other crusts.
9. Bake the crusts for about 10 minutes.
10. Let cool completely.
11. Prepare the pudding and milk according to the package directions.
12. Refrigerate until serving time.
13. Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
14. Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
15. Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
16. With your fingers, form each piece into a kernel by flattening one end and pinching the other.
17. Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
18. Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
19. Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
20. Cubed carrots: Cut each orange candy into 4 squares.
21. To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
22. Add the candies and the fruit to the pudding, then set the piecrust on top.
Title: Cherry Bakewell Cake
Ingredients:
- 200 butter
- 200 self-raising flour
- 100 baking powder
- 100 eggs
- 1 icing sugar
- 1/2 water
- 4 lemon juice
- 170
- 175
- 5 -6
- 1
Instructions:
1. Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
2. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
3. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
4. Spoon into the tins and level the tops.
5. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
6. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.
7. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
8. When cool, put one sponge on a serving plate, then spread with jam.
9. Sandwich the second sponge on top.
10. Sieve the icing sugar into a large bowl.
11. Add the water or lemon juice, then stir until smooth and thick.
12. Spread evenly over the top and let it dribble over the sides.
13. Scatter with the nuts and leave to set for a few mins before cutting.
Title: Thin Mint Gooey Butter Cake
Ingredients:
- 14 all-purpose flour
- 1 sugar
- 1 baking powder
- 2 kosher salt
- 1/4 egg
- 1 unsalted butter
- 8 milk
- 2 cream cheese
- 8 eggs
- 2 unsalted butter
- 8 confectioners' sugar
- 16 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Spray 9x13-inch pan with nonstick cooking spray.
2. In a food processor, pulse Thin Mints until they are small crumbs.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cookie crumbs, sugar, baking powder and kosher salt.
4. Add one egg, 8 Tbsp melted butter, and milk, then mix to form stiff dough.
5. Press the dough evenly in the bottom of the cake pan for the bottom layer.
6. In a large bowl, use mixer to beat the cream cheese until smooth.
7. Slowly add the two beaten eggs, vanilla and 8 Tbsp melted butter and continue mixing until mixture is smooth and creamy.
8. Add the sifted powdered sugar and vanilla extract, and beat again until the mixture is smooth and creamy.
9. Pour this on top of the bottom layer.
10. Bake for 40 minutes.
11. Remove from oven and cool completely before cutting.
Title: Rose Petal Cream
Ingredients:
- 2 1/2 milk
- 3 sugar
- 3 rose water
- 2 heavy cream
- 1/4
Instructions:
1. Gently heat the milk and 2 tablespoons of the sugar, stirring constantly until the sugar has melted and the temp reaches 98.6F, or milk feels luke warm.
2. Stir rosewater to taste into the milk, then remove the pan from the heat before stirring in the rennet.
3. Pour the milk into a serving dish and leave undisturbed for 2-3 hours, until the junket has set.
4. Stir the reamining sugar into the cream , then carefully spoon over the junket. Decorate with rose petals.
Title: Zucchini Pistachio Cupcakes
Ingredients:
- 18 1/4 cinnamon
- 1 ground cardamom
- 1/2 pepper
- 1/2 ground cloves
- 1/4 eggs
- 4 milk
- 1/2 zucchini
- 1/2 powdered sugar
- 1 lime, zest of
- 1 1/2 lime, juice of
- 1/2 pistachio nut
- 1/2
Instructions:
1. Preheat oven to 350. Line 24 muffin cups with cupcake liners. In large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In medium bowl, whisk together eggs, oil and milk. Whisk wet ingredients into dry ingredients til smooth; stir in zucchini.
2. Spoon batter into prepared pans, filling each cup two-thirds full. Bake until toothpick comes out clean, about 20 minute Let cool.
3. Sift sugar into a med bowl. Whisk in lime juice, peel and 1 T plus 1 t water til smooth. Cover each cupcake with the glaze and sprinkle with pistachios.
Title: Pumpkin Whip
Ingredients:
- 1 instant butterscotch pudding mix
- 1 1/2 Vegetarian butterscotch pudding mix
- 1 milk
- 1 canned pumpkin
- 1 1/2 pumpkin pie spice
Instructions:
1. Beat pudding and milk until smooth.
2. Blend in pumpkin and spice.
3. Fold in the whipped topping.
4. Spoon into dessert dishes.
5. Chill.
Title: Apple Pan Dowdy
Ingredients:
- 1/2 dark brown sugar
- 1 all-purpose flour
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/3 molasses
- 7 -8 tart green apples
- 1/2 raisins
- 1/2 walnuts
- sugar
Instructions:
1. Preheat oven to 400ºF and butter a 2" deep 1 1/2 quart baking dish.
2. Combine sugar, flour and spices in large bowl.
3. Add molasses and stir to form a paste.
4. Add apples, raisins and nuts and stir well.
5. Pack into baking dish.
6. Roll enough pastry 1/8 inch thick to cover apples.
7. Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
8. Bake until crust is golden brown about 35-40 minutes.
9. Sprinkle top lightly with sugar. Serve hot.
Title: Izzie's Cupcakes
Ingredients:
- 2 heavy cream
- 10 eggs
- 1 granulated sugar
- 4 baking soda
- 4 cake flour
- 1
- 2
- 1 1/2
- 20
Instructions:
1. Set oven to Preheat at 325 degrees Fahrenheit.
2. After warming 2 inches of water over medium in the bottom portion of a double boiler, put the 20 ounces of semisweet chocolate, 4 ounces of unsweetened chocolate, and 2 cups of heavy cream into the top portion. Cover with plastic wrap and let it warm for 8 minutes. Then, remove the boiler from the heat and mix until smooth.
3. Put the coconut extract, eggs, and granulated sugar into a mixing bowl and stir (or electrically beat) with medium power for about four minutes. Then, add the ingredients from the boiler and stir for 20 more seconds at medium power as well. Next, put the baking soda, chocolate chips, and cake flour to the mixture and stir on lower power for 10 seconds. Slowly, stir to medium power for another 10 seconds. Afterwards, stir additionally to make sure all the ingredients seem thoroughly mixed.
4. Pour the mixture into 36 cupcake baking cups. Allow some room beneath the rim for the cupcakes to rise. Place the cupcakes into the oven and bake for approximately 25 minutes (Test by placing a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done). Let the cupcakes cool before eating. And enjoy!
Title: Almond Pound Cake
Ingredients:
- 8 unsalted butter
- 4 cream cheese
- 1 1/2 eggs
- 5 vanilla extract
- 1 baking powder
- 1 1/3 salt
- 1 nutmeg
- 1/2 cinnamon
- 1/4
Instructions:
1. Preheat the oven to 350 and butter an 8 1/2 x 4 1/2 - inch loaf pan. Line the pan with waxed paper, allowing about 4 inches of overhang on each of the long sides. Butter the waxed paper.
2. Using an electric mixer, cream the butter, cream cheese, and sweetner. Add one of the eggs and the vanilla and beat until smooth.
3. Put the flours, baking powder, salt, and spices in a large sieve or sifter and sift them, breaking up any clumps by rubbing the mixture with your hands. Anything that can't go through the holes can just be dumped back into the pile.
4. Add the remaining 4 eggs and the dry ingredients alternately to the creamed mixture, beating until smooth after each addition, begining and ending with dry ingredients. Scrape the batter into the prepared pan and smooth the top with a spoon.
5. Bake the cake for approximately 45-50 minutes, until a tester inserted in the center comes out clean. Cool the cake in the pan, on a rack, for 30 minutes, then lift the cake out by the paper and place it on the rack. Peel down the sides of the paper and cool the cake throughly. Slice the cake after it has cooled. Store leftovers, wrapped in plastic wrap, in the refrigerator.
Title: Bahama Mama Banana Rum Cake
Ingredients:
- 1/2 unsalted butter
- 1/4 water
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 dark rum
- 1 1/2 pecans
- 1 1/2 unsalted butter
- 2 granulated sugar
- 1 brown sugar
- 5 eggs
- 1 vanilla extract
- 2 dark rum
- 3 all-purpose flour
- 3 baking soda
- 1 baking powder
- 1 salt
- 1 sour cream
- 3/4
Instructions:
1. TO MAKE THE GLAZE.
2. Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
3. TO MAKE THE CAKE.
4. Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
5. In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
6. One by one, beat in the eggs, taking care to mix well between each addition.
7. Beat in the mashed bananas, vanilla, and rum.
8. Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
9. Fold in the sour cream.
10. Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
11. Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
12. Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
13. Allow to cool completely before serving.
Title: Amaretto Eggnog Bread Pudding
Ingredients:
- 2 eggs
- 3 sugar
- 1 vanilla extract
- 1 Amaretto
- 1 cinnamon
- 1 raisins
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. Tear bread into chunks.
3. Beat the eggs into the eggnog and then add the amaretto and vanilla.
4. Pour over bread.
5. With hands, mix until it has texture like very wet, soft stuffing.
6. You may need to add more Amaretto,for proper texture (It will set up as it bakes).
7. Add the raisins.
8. Bake about 45 minutes, uncovered.
9. You may serve warm or cold.
Title: Bittersweet Guinness Cupcakes
Ingredients:
- 1 chocolate cake mix with pudding
- 1 stout beer
- 1/2 eggs
- 3 bittersweet chocolate
- 1 cream cheese
- 1 confectioners' sugar
- 1
- 2/3
Instructions:
1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
2. Combine cake mix, Guinness, oil and eggs in a large bowl with an electric mixer. Beat on low speed for one minute. Scrape bowl down and beat for 2 minutes on medium.
3. Stir in chocolate, and pour batter into prepared muffin cups.
4. Bake for 18-22 minutes or until toothpick inserted in center comes out clean.
5. Let cool completely and frost with cream cheese frosting (recipe follows). Keep refrigerated.
6. Cream cheese frosting:
7. Beat all ingredients together until smooth. Frost cooled cupcakes.
Title: Frosted Peppermint Creams
Ingredients:
- 1 icing sugar
- 400 -420 caster sugar
- 2
- 1
- 300
Instructions:
1. Beat egg white until frothy.
2. Add icing sugar and mix with wooden spoon.
3. Add peppermint essence and glycerin.
4. Add food coloring.
5. Knead into dough.
6. Roll out and cut into shapes
7. Coat in caster sugar for a frosted effect.
Title: Gingerbread Cake with Caramelized Pineapple and Rum Cream
Ingredients:
- 3 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1/2 salt
- 1/4 ground cloves
- 1/4 ground black pepper
- 3/4 butter
- 1 1/4 margarine
- 1 granulated sugar
- 2 vanilla extract
- 1 eggs
- 1 dark molasses
- 1/2 pineapple
- 2 light brown sugar
- 1 butter
- 1 margarine
- 1 heavy cream
- confectioners' sugar
- jamaican rum
- confectioners' sugar
Instructions:
1. Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
2. Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
3. In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
4. In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
5. Reduce speed to medium.
6. Add eggs, 1 at a time, beating well after each addition.
7. In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
8. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
9. Pour batter into prepared pan.
10. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
11. Cool cake in pan on wire tack 20 minutes.
12. Loosen cake from pan.
13. Invert cake onto rack; cool completely.
14. Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
15. Slice pineapple lengthwise into quarters.
16. Remove core from each quarter.
17. Cut each quarter crosswise into 1-inch slices.
18. In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
19. Add pineapple to skillet; arrange in single layer.
20. Cook pineapple 15 minutes, turning pieces over once.
21. Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
22. Add confectioners' sugar and rum and beat just until stiff peaks form.
23. Sprinkle cake with confectioners' sugar.
24. Serve cake with Caramelized Pineapple and Rum Cream.
Title: Golden, Moist Carrot Cake
Ingredients:
- 2 walnuts
- 2 pecans
- 3/4 butter
- 2 1/3 salt
- 1 self-rising flour
- 1/2 ground cinnamon
- 1/2 nutmeg
- 1 ground allspice
- 3 orange zest
- 2 eggs
- 2 light brown sugar
- 1 canola oil
- 1 pure vanilla extract
- 1/4 carrots
- 3
Instructions:
1. PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
2. Preheat oven to 350°F
3. Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
4. While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
5. Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
6. Spray very lightly on top of parchment, too.
7. THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
8. Beat well at medium speed with an electric mixer.
9. In another bowl, stir together whole eggs, egg yolks, and brown sugar.
10. Then, add oil, vanilla, and orange juice, stirring to combine.
11. Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
12. Add carrots and roasted nuts.
13. Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
14. Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
15. Place both pans in oven on stone.
16. Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
17. COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
18. Shake pan to loosen cake all around.
19. Spray a cooling rack with nonstick cooking spray.
20. Place rack, sprayed side down, on top of cake and invert.
21. Let cool completely.
22. FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
23. Divide cream cheese icing in half; reserving one half to ice top and sides.
24. Divide remaining half into thirds.
25. Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
26. Place another layer on top of icing, cut side up, and spread with another third.
27. Place third layer on top, cut side up, and spread with remaining third.
28. Place top layer on, cut side down. Ice top and sides with reserved icing.
Title: Mississippi Mud Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 1/2 self-rising flour
- 1/2 pecans
- 1 marshmallow creme
- 1 butter
- 1/2 confectioners' sugar
- 3 3/4 vanilla extract
- 3 milk
- 1 pecans
- 5
- 1
Instructions:
1. In mixing bowl, cream butter and sugar. Add eggs one at a time beating well after each addition. Combine flour and cocoa, gradually add to creamed mixture. Fold in the pecans. Pour into a greased and floured 13 x 9 pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Coll for 3 minutes, cake will fall slightly in the center. Spoon marshmellow creme over cake, spreading to cover top. cool completely.
2. For frosting, in a mixing bowl, cream butter. Beat in confectioners sugar, cocoa, vanilla and milk. Fold in pecans. Spread over marshmellow creme layer. Keep refrigerated.
Title: Protein Packed Jello
Ingredients:
- 4 cottage cheese
- 2 fat-free cottage cheese
- 1
- 15
Instructions:
1. Blend cottage cheese and protein powder together in the blender. While it blends, boil one cup of water and If your fruit is canned, drain and run under water to rinse off excess sugars. Divide the fruit between 4 containers (I use the glad throwaway containers - they are just the right size).
2. When water boils add it to jello and dissolve. Slowly add the jello to cottage cheese/protein powder mixture and let the blender run for about a minute.
3. Pour the cottage cheese mixture evenly between the 4 containers.
4. Chill for 4 or more hours. Add a dollop of Redi-whip to the top and enjoy (real whipped cream, come on - it's only 20 calories, 2g fat, less than 1 carb).
5. Try These Combos:
6. Orange Jello & Mandarin Orange Slices.
7. Lime jello and crushed pineapple.
8. strawberry jello and peaches.
9. cranberry jello & fresh raspberries.
10. For a real treat add 2/3 cups of strawberries to the cottage cheese mixture along with the jello and pour over fresh strawberries.