xiaoxl/recipe_data huggingface dataset:
Kelly's Not-so-Secret Recipe


Ingredients:
"pecan halves"

Directions:
Preheat oven to 250°F Place pretzels in a single layer on a parchment lined cookie sheet.
Put one rolo on each pretzel.
Put the rolo/pretzels in the oven until the rolos soften and start to melt.
Remove from the oven and push one pecan half down in the middle of each rolo.
Let cool.
Remove from the parchment and store in an air tight container.
Cola-Brined Chicken Wings
Category: appetizers-and-snacks
By littlebitsmommy3105

These easy wings make a great meal when paired with rice and a veggie, or as part of a picnic with potato salad and baked beans.

Ingredients:
½ cup kosher salt
1 liter cola-flavored carbonated beverage
4 pounds chicken wings
½ cup vegetable oil
¼ cup packed brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground mustard
4 teaspoons paprika

Directions:
Pour 1/2 cup kosher salt and the cola into a resealable plastic bag, mix until the salt dissolves. Add the chicken wings, coat with the brine, squeeze out excess air, and seal the bag. Brine in the refrigerator for 2 hours. While the chicken is brining, stir together the vegetable oil, brown sugar, 2 tablespoons kosher salt, garlic powder, black pepper, mustard powder, and paprika in a small bowl to form a paste; set aside. Preheat an outdoor grill for medium heat, and lightly oil the grate. Drain the chicken wings in a colander set in the sink, then pat dry with paper towels. Place the wings into a large mixing bowl, then mix in the spice paste until evenly coated. Grill the wings on the preheated grill, turning occasionally, until the chicken is no longer pink at the bone, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 4 pounds of wings

Calories: 338.8
Fat: 25.8 g
Saturated fat: 4.9 g
Carbohydrates: 10.4 g
Sugars: 7.3 g
Dietary fiber: 1.2 g
Protein: 16.6 g
Cholesterol: 47.7 mg
Sodium: 7183.3 mg
Refrigerator Pasta


Ingredients:
farfalle pasta, carrots, mushrooms, white asparagus, grape tomatoes, hot Italian sausage, arugula, shallot, garlic cloves, chicken broth, white wine, salt, pepper, olive oil, parmigiano-reggiano cheese

Directions:
Cook Farfalle Pasta until al dente and set aside
In large saute pan, brown Hot Italian Sausage until cooked thoroughly.  Drain and set aside.
Finely dice shallots and mince garlic
Cut the fresh vegetables into bite sized portions.  Keep in mind, that ingredients should be similar in size to ensure evenness while cooking.
In same saute pan, cover the bottom on the pan with olive oil.  Add shallots and garlic and saute until translucent
Add white wine, chicken broth,cream, Greek seasoning, and salt and pepper  Allow to boil, then turn down to a simmer.
Add the vegetable ingredients and allow to cook until they are tender but not mushy.
Add frozen peas and sausage and cook for approximately 3 minutes or until warmed thoroughly
Add pasta and toss until ingredients are mixed thoroughly
Serve with fresh arugula and cheese
Enjoy!
Grilled Cod with Spinach and Tomatoes
Category: seafood
By tcasa

I came up with this recipe because I could not find a recipe I was looking for. A very simple, easy, and quick dish to put together. I always make this for myself when I grill steaks for my family.

Ingredients:
1 (4 ounce) fillet cod
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
¼ cup roughly chopped spinach, or to taste
¼  tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 slice mozzarella cheese, cut into cubes

Directions:
Preheat an outdoor grill for medium-high heat. Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal. Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 serving

Calories: 308.3
Fat: 18.9 g
Saturated fat: 4.9 g
Carbohydrates: 6.4 g
Sugars: 4.1 g
Dietary fiber: 0.9 g
Protein: 27.8 g
Cholesterol: 66.3 mg
Sodium: 413.2 mg
Mississippi Pot Roast
Category: main-dish
By JennCrippen

Mississippi pot roast is a perfect dish perfect for the Slow Cooker.

Ingredients:
1 (3 pound) chuck roast
½ (12 ounce) jar pepperoncini
½ (12 ounce) jar pepperoncini juice
1 (1 ounce) packet au jus gravy mix
1 (0.4 oz) package buttermilk ranch dressing (such as Hidden Valley®)
salt and ground black pepper to taste

Directions:
Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours. Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

Prep time: 5 mins
Cook time: 8 hrs
Total time: 8 hrs 5 mins
Yields: 8 servings

Calories: 280.2
Fat: 20.1 g
Saturated fat: 7.8 g
Carbohydrates: 2.9 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 20 g
Cholesterol: 78.2 mg
Sodium: 915.4 mg
Jeremy's Beer Brats


Ingredients:
onion, green pepper, beer

Directions:
put sliced onion and pepper into pan., Lay brats over top of veggies., pour beer over it all., wrap pan with foil and bake on 350 for 45 minutes.
Cheese & Pesto Lasagna


Ingredients:
olive oil, red onion, yellow zucchini, green zucchini, mozzarella cheese, ricotta cheese, eggs, basil pesto, dry lasagna noodles, parmesan cheese

Directions:
Preheat oven at 350°F.
Saute finely chopped onion in 2 Tbl. olive oil.
Add shredded zucchinis into pan and saute until soft.
Salt and pepper lightly.
Add 1 cup of stock to vegetables.
Set aside 4 oz. of mozzarella.
Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl.
Fold 1/4 cup of basil pesto in ricotta mixture.
Heat marina sauce in sauce pan.
Add 1 cup of stock, and turn off heat.
Cover bottom of 9x13 pan with tomato sauce.
Place first layer of uncooked lasagna noodles on bottom of pan.
Cover with thin layer of sauce.
Layer one third of the cheese mixture, followed by one third of vegetable mixture.
Save about 1/3 cup of ricotta mixture to dollop on top layer.
Continue until last layer of noodles is placed.
Cover with sauce and any remaining liquid.
Dollop with remaining ricotta.
Bake for 45 minutes.
Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown.
Ww Creamy Mexican Dip (1 Point)


Ingredients:
plain fat-free yogurt, salsa, avocado, fresh cilantro, red onion, ground cumin, sea salt, avocado, cilantro, red onion

Directions:
Mix together yogurt and salsa., Stir in the rest of the ingredients except garnish., Cover and refrigerate at least one hour., Before serving sprinkle on garnish.
Mexican Cheese Dip in Bread Bowl


Ingredients:
Velveeta Mexican cheese, onion, butter, stewed tomatoes

Directions:
In non-stick pan, saute onions in butter till softened.
Cube cheese and add.
Drain half of the tomato juice and mash tomatoes, add tomatoes and rest of juice.
Cook, stirring, til melted over low heat.
Set aside.
Cut top third off bread, cut top into bite-sized cubes.
Hollow out inside leaving a 1/2" shell. Cut inside pieces into bite-sized pieces.
Place bread bowl onto platter.
Place bread cubes around bread bowl for dipping.
Pour cheese sauce into bread bowl.
Serve!
*You can sub regular velveeta if desired.
Chicken Strawberry Pecan Salad Greens With Feta


Ingredients:
celery ribs, green onions, chicken breast, whole pecans, feta cheese, cracked pepper

Directions:
"Assemble salad in order by ingredient.  Enjoy!"
Bourbon Marinade


Ingredients:
soy sauce, Bourbon, brown sugar, black pepper, garlic powder

Directions:
Combine all the ingredients in a bowl.  Place your meat in a zip top bag and pour into the bag.  Zip up and refrigerate overnight, turning the bag every so often.
Heat the grill to med-high heat and grill as usual.  Remove the meat and discard the marinade.  Cook as usual.
Raspberry-Chambord Sorbet


Ingredients:
granulated sugar, water, fresh raspberries, frozen raspberries, Chambord raspberry liquor, fresh lemon juice, mint sprig

Directions:
In a saucepan, combine the sugar and water over high heat.
Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes.
Remove from the heat. (You should have about 1/2 cup syrup.].
In a mixing bowl, combine the warm syrup with the raspberry puree, Chambord and lemon juice. Stir well to combine and then let mixture cool to room temperature.
For faster freezing, transfer the mixture to the refrigerator to chill there first.
Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
When ready to serve, place the sorbet in a pretty dessert cup, parfait glasses, or even champagne flutes; with macadamia nut cookies, and a sprig of mint.
Voila!
Choc-Pecan Cookies - Gluten-Free


Ingredients:
pecan pieces, butter, caster sugar, vanilla extract, egg, cornflour, dark chocolate, whole pecans, dark chocolate

Directions:
Preheat the oven to 180°C (160°C if fan forced]. Grease oven trays and line with baking paper.
Process the 1.5 cups of pecan pieces until ground finely.
Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
Add the egg and beat until combined.
Sift in the flours and then add the chopped chocolate.
Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
Bake about 20 minutes and cool on trays.
Drizzle the cookies with melted chocolate.
Cupid's Chocolate Cake


Ingredients:
butter, margarine, sugar, eggs, vanilla, flour, baking soda, baking powder, salt, water, icing sugar

Directions:
Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean].
Cool for 10 minutes before removing from pans to wire racks.
For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!
Hawaiian Iced Tea
Category: drinks
By QueenofSuburbs

I first tasted this tea in a popular Italian restaurant in my college hometown of Kailua. I have been craving it ever since, and have experimented with a few proportions. Add more tea leaves for a stronger tea, but do not steep longer or the tea will end up tasting bitter. (If it does, add a pinch of baking soda.) Always make something to your liking! This is also great to serve at showers.

Ingredients:
1 quart barely boiling hot water
4  orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
½ cup simple syrup  (Optional)
1  fresh pineapple - peeled, cored, and cut into spears

Directions:
Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea, 2 to 4 minutes. Remove the tea bags and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours. Pour the tea over ice, garnish with pineapple spears, and serve.

Prep time: 10 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 152.4
Fat: 0.3 g
Carbohydrates: 39.3 g
Sugars: 22.7 g
Dietary fiber: 2.5 g
Protein: 1.1 g
Sodium: 10.4 mg
Nannie's Marble Cake


Ingredients:
butter, sugar, eggs, vanilla, lemon rind, all-purpose flour, baking powder, sugar, baking powder, sour cream

Directions:
Cream together the 3/4 pounds of butter  and sugar, mix well.
Add 6 egg yolks, and vanilla and beat well.
Add grated lemon rind and beat.
Add flour sifted with 1 heaping teaspoon baking powder.
Beat 6 egg whites until stiff and fold into the above mixture. Reserve 2 cups of this mixture to make the chocolate mixture.
Chocolate mixture:
In bowl Combine 2 Tablespoons sugar, 3 heaping teaspoons cocoa, 1/2 teaspoon baking powder, 2 heaping tablespoons of sour cream, and 2 cups of the above batter to make the chocolate mixture.
Grease bundt pan well add white batter then chocolate batter alternately until the pan is over 1/2 full.
Bake at 325 on lowest rack in the oven for 1 hour until brown.
When cooled you can frost to your liking or sprinkle with powdered sugar.
We ate it as is and it was wonderful.
Delightful Lemon Mousse


Ingredients:
boiling water, lemons, rind of, frozen raspberries

Directions:
Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
Mix apple juice and ice to measure 1 cup (was 1 3/4 c].
Stir into gelatin until slightly thickened.
Stir in whipped topping with wire whisk.
Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
Refrigerate 4 hours or until firm.
Note: I reduced the amounts of liquid after problems with this recipe.
Quick and Easy Baked Asparagus
Category: side-dish
By Case31

This yummy quick and easy baked asparagus recipe is great to make when you are on a time crunch.

Ingredients:
1 bunch asparagus
⅛ cup olive oil
3 cloves garlic, minced, or to taste
2 teaspoons Italian seasoning, or to taste
1 teaspoon ground black pepper, or to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly. Bake in the preheated oven until desired crispness, about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 89.4
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 6 g
Sugars: 2.1 g
Dietary fiber: 2.8 g
Protein: 2.8 g
Sodium: 3.1 mg
Pickled Carrots With Bengali Five-Spice


Ingredients:
white distilled vinegar, water, sugar, canning salt, garlic cloves, carrots, onion, Panch Phoron, Bengali Five-Spice

Directions:
Combine vinegar, water, sugar and salt in a large pot. Bring to boil then gently boil for 3 minutes.
Add garlic, carrots and onions and simmer till carrots are still crisp about 10 minutes.
Place 1 teaspoons Panch Phoron, Bengali Five-Spice in the bottom of each clean, hot pint jar.
Pack carrot mixture into sterilized 8-8 ounce jars. Leaving 1/2 - 1 inch head space. Remove air bubbles. wipe rim and place lids and rings on.
Place in a hot water bath for 15 minutes 0-1000 ft.
20 minutes at1001-6000 ft or above 6000 ft for 25 minutes.
Remove jars lifting the jars out of the water and let them cool on a wooden cutting board or a towel, without touching or bumping them in a draft-free place. Remove the rings and wipe rims. They do taste great now but wait a couple days and they`ll be so much better.
Cheddar Cheese and Chilli Scones


Ingredients:
self raising flour, baking powder, margarine, mustard powder, sambal oelek, chili sauce, cheddar cheese, milk, salt

Directions:
Sift flour, salt and baking powder together. Rub in the margarine. Add the mustard and cheese.
Stir through well.  Add the Sambal or chilli (not sweet]  sauce to the milk and mix in well. Add enough of the milk to give a fairly soft dough.
Roll out to about 1 1/4 inches thick. Cut and brush slightly with milk and add a sprinkling of extra grated cheese on top--not too much.
Bake in a hot oven (210-220°C] for approximately 7 to 10 minutes.
Healthy Pizzoccheri – the Italian Winter Dish


Ingredients:
green cabbage, savoy cabbage, potatoes, garlic cloves, sage leaves, Fontina cheese, parmesan cheese, butter, pasta, salt, black pepper

Directions:
Wash the cabbage and remove the ugly leaves. When you use green cabbage remove the dark green leaves (these are to tough]. Cut the cabbage in the length into two halves, remove the trunk, and cut it into small pieces.
Peel the potatoes and cut them into cubes of 2/3 inch (1.5-2  centimeters].
Cut the garlic into pieces.
Wash the sage leaves and cut them into strips.
Cut the fontina into cubes of 0.4 inch (1 centimeter]  and grate the parmezan cheese.
Heat water in a big cooking pan and add salt. Add the cabbage and the potatoes and let them boil for 15 minutes. Add pasta in the same cooking pan. The cooking time of the pasta can vary between 8 and 15 minutes.
Preheat the oven to a temperature of 180 degrees Celcius (356 degrees Fahrenheit].
Prepare the sage garlic butter while the vegetables and pasta cook. Fry the sage in the butter on a low fire.  Add garlic after 1 minute and fry the ingredients for 5 minutes. Keep the fire low, otherwise the garlic will burn. After frying keep the mixture apart.
Pour off the vegetables and the pasta when they are ready. Let them drain in a colander.
Fill a casserole with the ingredients.  The first layer consists of 1/3 of the vegetables and pasta mixture. Add pepper to taste. The second layer consists of 1/2 of the Fontina cheese  and ¼  of the Parmesan cheese. The third layer is equal to the first layer. The fourth layer is equal to the second layer. The fifth layer consists of the remains of the vegetables and pasta mixture. Now you spread the sage garlic butter over the dish.  You finish with the top layer: the remains of the Parmesan cheese (50 % of the original quantity].
Put the casserole in the oven and heat for 15 minutes.  Serve immediately.
VARIATIONS:
1. The pizzoccheri pasta can be replaced with whole wheat flour tagliatelli. Please adapt the cook time.
2. If Fontina cheese is not available, replace it with sweet smelly cheese. The taste will be fine but not as good.
3. The cabbage can be wholly or partially replaced with spinach or wild spinach. Cook these vegetables for 1 minute.
DORUS TIPS:
The pizzoccheri pasta can stick to the bottom of your pan when you boil it.
Stir frequently and scrape the pasta from the bottom when yoy cook it.
The remaining 1/2 kool can be cut, blanched and frozen in order to you use it next time.
Don't throw away the remains of you dish. This dish tastes even better next day. A perfect lunch snack!
Creamy Mashed Potatoes


Ingredients:
potatoes, cream cheese, heavy whipping cream, salt, white pepper

Directions:
Peel, wash and dice potatoes.
Place potatoes into a large pot, cover with water and bring to a boil.
Reduce heat just a smidgen (to prevent boil over], cover and let boil for 20-25 minutes, or until potatoes are very tender.
Drain and add back to pan.
Mix in the cream cheese, honey butter, whipping cream, salt and white pepper with a potato masher or mixer.
Enjoy!
Homemade Rocky Road Fudge


Ingredients:
unsalted butter, evaporated milk, sugar, salt, mini marshmallows

Directions:
Combine butter, evaporated milk, sugar, and salt in a medium saucepan., Bring to a hard boil for 5 to 7 minutes, stirring constantly., Remove from heat., Stir in the chocolate until melted and smooth., Fold in the almonds and marshmallows., Pour into an 8 by 8-inch square baking pan., Chill until firm, about 2 to 4 hours., Cut into 12 squares.
Vegan Oatmeal Cookies


Ingredients:
rolled oats, whole wheat pastry flour, cinnamon, vanilla, raisins

Directions:
Preheat oven to 375°F.
In a dry, heated skillet, toast oats until lightly browned.
Add to boiling apple juice and let sit for 5 minutes.
Stir in the rest of the ingredients and drop by spoonfuls onto a well-oiled baking sheet.
Bake 15 minutes until golden-brown.
Lobster and Chive Bisque
Category: soups-stews-and-chili
By Angie

A quick and tasty bisque.

Ingredients:
1 cup lobster meat
2 tablespoons minced onion
5 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
1 ½ teaspoons salt
1 cup heavy whipping cream
3 tablespoons chopped fresh chives

Directions:
In a medium size pot, saute lobster meat, onion and butter until onions are soft. Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened. Garnish soup with green onions before serving.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 325.1
Fat: 26.9 g
Saturated fat: 16.8 g
Carbohydrates: 11.5 g
Sugars: 5.9 g
Dietary fiber: 0.2 g
Protein: 10.1 g
Cholesterol: 105.5 mg
Sodium: 799 mg
Baked Chicken Thighs with Mushrooms and Onions
Category: uncategorized
By Bibi

Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.

Ingredients:
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
8 ounces white mushrooms, sliced
4 cloves garlic, smashed
1 teaspoon herbes de Provence
1 medium onion, sliced horizontally into 6 slices
½ cup dry white wine
snipped fresh chives or parsley for garnish (optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs. Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm. Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute. Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet. When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet.  Pour white wine over all and cover. Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve each chicken piece with a slice of the cooked onion and some mushrooms.  Garnish with snipped chives or parsley.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 381.7
Fat: 23.8 g
Saturated fat: 5.7 g
Carbohydrates: 7.1 g
Sugars: 2.8 g
Dietary fiber: 1.2 g
Protein: 28.9 g
Cholesterol: 95.8 mg
Sodium: 87.5 mg
Double Layer Pumpkin Cheesecake
Category: fruits-and-vegetables
By Stephanie Phillips

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2  eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 4 hrs 10 mins
Yields: 8 servings

Calories: 426.3
Fat: 29 g
Saturated fat: 15 g
Carbohydrates: 35.5 g
Sugars: 24.9 g
Dietary fiber: 0.8 g
Protein: 7.2 g
Cholesterol: 108.1 mg
Sodium: 354.4 mg