xiaoxl/recipe_data huggingface dataset:
Basic Beef Brisket in a Dutch Oven
Category: main-dish
By ChefTony

Imagine delicious, tender slices of brisket, piled high on your plate. You could make this your reality in just a few hours with this simple recipe for the Dutch oven.

Ingredients:
1 (3 pound) beef brisket
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
2 large onions, sliced
3 cloves garlic, minced
1 cup beef broth
1 cup ketchup
⅓ cup packed brown sugar
⅓ cup cider vinegar
3 tablespoons chili powder
2  bay leaves
¼ teaspoon cayenne pepper
¼ cup cold water
3 tablespoons all-purpose flour

Directions:
Sprinkle brisket with seasoned salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven. Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket. Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef. Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 557.9
Fat: 36.4 g
Saturated fat: 13 g
Carbohydrates: 32.7 g
Sugars: 23.5 g
Dietary fiber: 2.5 g
Protein: 25.8 g
Cholesterol: 92.1 mg
Sodium: 760.3 mg
Pastry Tart With Havarti and Peppers


Ingredients:
butter, margarine, onion, green pepper, garlic powder, havarti cheese, bacon

Directions:
Preheat oven to 425 degrees.
In 10 inch skillet melt over butter over medium low heat.
Add onion and cook in butter for 10 minutes, stirring frequently or until light golden brown and caramelized.
Add green pepper and cook 5 to 6 minutes, stirring frequently, until peppers are tender.
On ungreased cookie sheet, unroll dough into 1 large rectangle.  If using crescent rolls, firmly press perforations to seal.  Press into 12 x 7 rectangle, forming 1/4 inch rim around edge of dough.
Sprinkle with Italian seasoning.
Sprinkle with garlic powder.
Top with half of the cheese (2.5 slices].
Sprinkle bacon crumbles over mixture.
Spoon pepper onion mixture over dough evenly.
Top with remaining cheese (other 2.5 slices].
Bake 10 to 14 minutes or until edges are golden brown and cheese is melted.  Let stand 5 minutes.
To serve, cut in half lengthwise and then crosswise into strips.  Serve warm.
One-Pot Keto Jambalaya with Cauliflower Rice
Category: soups-stews-and-chili
By Bibi

Try this keto version of traditional jambalaya with cauliflower rice instead of rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner.

Ingredients:
3 tablespoons ghee (clarified butter)
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
14 ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices
2 tablespoons Cajun seasoning
1 teaspoon hot sauce
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
½ cup unsalted chicken stock
1 (16 ounce) package frozen riced cauliflower
1 pound frozen raw shrimp, peeled and deveined
freshly ground black pepper to taste

Directions:
Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion. Cook until vegetables begin to soften and onion turns soft and translucent, 3 to 4 minutes. Add chicken, sliced sausage, Cajun seasoning, and hot sauce. Cook and stir until everything is well combined, 2 to 3 minutes. Add drained tomatoes and stock and bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Remove lid and add riced cauliflower, breaking up any clumps while stirring. Add frozen shrimp and increase heat to medium high. Push each shrimp below the surface of the hot tomato sauce and season with black pepper. Bring to a boil and cook until shrimp curls and turn pink in color, 6 to 8 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 504.4
Fat: 33.9 g
Saturated fat: 12.8 g
Carbohydrates: 12.8 g
Sugars: 2.1 g
Dietary fiber: 4 g
Protein: 36.2 g
Cholesterol: 216.8 mg
Sodium: 1315.9 mg
Mom's Favorite Baked Mac and Cheese
Category: main-dish
By GEPETTO_69

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Ingredients:
2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium saucepan over medium heat.  Saute onion for 2 minutes.  Stir in flour and cook 1 minute, stirring constantly.  Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens. Meanwhile,  bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts.  Combine macaroni and cheese sauce in a 2 quart baking dish; mix well. Bake in preheated oven for 30 minutes, or until hot and bubbly.  Let cool 10 minutes before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 561
Fat: 33.3 g
Saturated fat: 20.7 g
Carbohydrates: 36.5 g
Sugars: 5.2 g
Dietary fiber: 1.9 g
Protein: 28.3 g
Cholesterol: 100.1 mg
Sodium: 1194 mg
Mexican Watermelon & Papaya Salad With Tequila Vinaigrette


Ingredients:
fresh lime juice, fresh lemon juice, extra virgin olive oil, white wine vinegar, papayas, seedless watermelon, jicama, greens, avocado

Directions:
In a large bowl, whisk the lime juice and vinegar with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well.
Add the avocado and toss gently.
Season with salt and pepper and serve right away.
Chicken Noodle Soup


Ingredients:
extra virgin olive oil, garlic cloves, carrot, celery rib, dried thyme leaves, salt, fresh ground black pepper

Directions:
Cook the curly noodles in plenty of salted boiling water for 5 minutes.  Drain and set aside.
Meanwhile, dice the onion, mince the garlic, peel and dice the carrot, and dice the celery.
Heat the olive oil over medium heat.
Add the onion, garlic, carrots, celery, thyme, and bay leaf, with a good pinch of salt.  Cook, stiring often, for 6 minutes.
Add the chicken stock, and bring to a boil.
Reduce the heat to a simmer, add the drained noodles and the chicken, and simmer for 2 - 3 minutes.
I like this with lots of freshly ground black pepper on top.
Frosted Pineapple Squares


Ingredients:
sugar, cornstarch, salt, pineapple chunks, milk, sugar, active dry yeast, water, flour, butter, margarine

Directions:
"Mix 1/2 cup sugar, cornstarch and salt in saucepan.  Stir in egg yolk and pineapple chunks.  Cook over medium heat, stirring constantly, until thick and smooth, about  minutes.  Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture.  Stir in beaten egg yolks.  Measure flour into large bowl.  Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal.  Stir in yeast and milk mixture; blend thoroughly.  Dough will be soft and moist. Divide in half.  Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches.  Spread with cooled pineapple filling.  Roll remaining dough large enough to cover filling.  Seal edges.  Snip surface of dough with scissors to let steam escape.  Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  Bake at 375ºF oven for 35-40 minutes.  Frost with confectioners; sugar icing.  Serve warm."
Peanut Butter Chippers


Ingredients:
butter, peanut butter, sugar, brown sugar, egg, vanilla extract, flour, baking soda, salt

Directions:
In small mixing bowl, cream the butter, peanut butter and sugars.
Add egg, mix well.
Beat in vanilla.
Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in chocolate chips.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 350 degrees for 11-14 minutes or until golden brown.
Remove to wire racks.
Strawberry Blossom


Ingredients:
fresh strawberries, cream cheese, confectioners' sugar, sour cream, fresh mint leaves

Directions:
Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.] Pull petals apart slightly.
In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.
Spinach and Bacon Quiche
Category: breakfast-and-brunch
By Lindalou

A friend of mine made this, and I just had to have the recipe. And it is the best tasting quiche I have had in years. Never any complaints when I make it. Great for a fall/winter dinner with a cup of soup.

Ingredients:
¾ pound sliced bacon
1 (9 inch) single refrigerated pie crust
6  eggs, beaten
1 ½ cups heavy cream
salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 ½ cups shredded Cheddar cheese
½ cup chopped green onion
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool. Fit the pie crust into a 9-inch pie dish, and set aside. In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9-inch quiche

Calories: 505.6
Fat: 41.5 g
Saturated fat: 20.1 g
Carbohydrates: 14.3 g
Sugars: 0.9 g
Dietary fiber: 2 g
Protein: 19.8 g
Cholesterol: 240.5 mg
Sodium: 743.6 mg
Beet, Mandarin Orange and Spinach Salad


Ingredients:
fresh spinach leaves, beets, mandarin oranges, beets

Directions:
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450°F  Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil.  Bake for 40-50 minutes or until tender when pierced with a fork.  Unwrap foil and remove skin by rubbing firmly with paper towels.  Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1  hour cooling time.
Apple Peach Cobbler


Ingredients:
tart apple, sugar, brown sugar, ground cinnamon, ground nutmeg, flour, sugar, baking powder, salt, butter, milk, vanilla ice cream

Directions:
In a large bowl, combine the first six ingredients. Spoon into a greased shallow 2-quart baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture.
Bake at 400 for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.
Walnut Chicken Salad


Ingredients:
celery ribs, red onion, walnuts, hard-boiled eggs, mayonnaise, reduced-fat sour cream, lemon juice, sugar

Directions:
In a large bowl, combine chicken through relish; mix well.
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
Serve on lettuce or croissants/rolls.
Spiced Cranberries


Ingredients:
fresh cranberries, vinegar, water, ground cinnamon, ground cloves, ground allspice, granulated sugar

Directions:
Wash and pick over the cranberries.
Place the cranberries in a large stock-pot.  Add vinegar, water, cinnamon, cloves, allspice, and sugar.
Cook slowly over medium-low heat for 45 minutes.  It will foam up.  Stir often, smashing the cranberries with the back of your spoon.
Cool and refrigerate 'til ready to serve.
Basil Mint-Infused Honey


Ingredients:
honey, mint leaves, of fresh mint, basil leaves, fresh basil

Directions:
Place honey and mint in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes.
Remove from heat and let stand 10 minutes. Strain while still warm.
Place in sterilized jars and cap.
Label and decorate the jar as needed.
Tiramisu'


Ingredients:
mascarpone, eggs, caster sugar, ladyfingers, brandy

Directions:
beat sugar and egg yolks until white and frothy.
whisk egg whites until stiff.
fold mascarpone (or ricotta] into egg mixture.
add egg whites carefully.
pour coffee (and brandy or coffee liqueur if using] in a shallow bowl, dip biscuits (or pieces of sponge cake] in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin] in a single layer.
cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa.
cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.
Delicious Chocolate Chip Cookie Bites
Category: desserts
By Alisa

The perfect bite-sized chocolate chip cookie recipe--crispy on the outside and chewy on the inside. Delicious fresh from the oven.

Ingredients:
1 cup brown sugar
½ cup white sugar
½ cup butter
2  egg whites
½ teaspoon vanilla extract
1 teaspoon white vinegar
1 ¾ cups all-purpose flour
½ teaspoon fine sea salt
½ teaspoon baking soda
¾ cup mini chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar. Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips. Roll dough into 1-inch balls. Place onto the prepared cookie sheets. Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 40 cookie bites

Calories: 80.2
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 12.3 g
Sugars: 7.8 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Cholesterol: 6.1 mg
Sodium: 58.3 mg
Zucchini Cake I
Category: fruits-and-vegetables
By Suzanne Stull

Very moist cake, similar to carrot cake.

Ingredients:
3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4  eggs
1 ½ cups vegetable oil
3 cups grated zucchini
1 (8 ounce) package cream cheese, room temperature
½ cup butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well. In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely. To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch cake

Calories: 794.4
Fat: 43.7 g
Saturated fat: 13.1 g
Carbohydrates: 96.1 g
Sugars: 70.5 g
Dietary fiber: 1.4 g
Protein: 7.2 g
Cholesterol: 102.9 mg
Sodium: 528.9 mg
Pan-Fried Pierogies


Ingredients:
white cheddar cheese, water, butter, olive oil, onion

Directions:
Bring a large pot of water to a boil and add pierogies.  Cook 4-5 minutes or until they float the top, drain.
In a large NON-STICK fry pan, melt the butter with the olive oil.  Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
Cook over high heat until the onion is soft and browned and pierogies are nicely browned.  The pasta shell will get a little crunchy - it's delish!
Serve with a dollop of sour cream.
Amish Style Lemonade


Ingredients:
lemons, sugar, salt, cold water

Directions:
Cut lemons in half lengthwise and slice thinly, as if for garnish.
Mash them with the sugar and salt in a large, deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice, the sugar is dissolved and the juice is syrupy, about 5 minutes.
Pour about half the lemon slices into a sieve over a bowl or pot, pressing the solids to release as much liquid as possible.
Discard the solids and transfer the liquid to a serving pitcher.
Repeat the process with the remaining lemons.
Stir in the water until blended.
Add ice cubes or chill, stirring just before serving over ice.
Mushroom Bouchees
Category: appetizers-and-snacks
By Ella

These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings alike. Even the little ones love them - just don't tell them they're made with mushrooms! The recipe comes from a French-Canadian grandmother whose kitchen creations are magnifique.

Ingredients:
cooking spray
3  green onions
1 (10 ounce) can mushroom pieces, drained
2 tablespoons butter
2 tablespoons cornstarch
½ cup half-and-half
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
10 slices sandwich bread

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Chop green onions and mushrooms very finely, to a nearly paste-like consistency. Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder. Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet. Bake in the preheated oven until bread is browned, about 10 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 dozen appetizers

Calories: 117.8
Fat: 4.6 g
Saturated fat: 2.5 g
Carbohydrates: 16.5 g
Sugars: 1.8 g
Dietary fiber: 1.4 g
Protein: 2.9 g
Cholesterol: 10.6 mg
Sodium: 328.5 mg
Sausage in Pancakes


Ingredients:
egg, milk, self-rising flour, brown and serve sausages

Directions:
In a medium sized mixing bowl, mix egg and milk together very well.
Mix in  enough flour to desired thickness of batter is reached.
Add sausage to batter,make sure sausage is evenly mixed into batter.
For each pancake, pour desired amount of batter on a griddle or into a well oiled skillet over medium heat.
Cook on one side until top bubbles, and pancakes are slightly dry on top.
Flip over and cook other side until golden browned.
Top with butter and/or syrup, enjoy.
Jewish Coffee Cake


Ingredients:
all-purpose flour, baking powder, baking soda, butter, white sugar, eggs, vanilla extract, sour cream, butter, all-purpose flour, white sugar, ground cinnamon

Directions:
1.Preheat an oven to 350 degrees F (175 degrees C]. Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
2.Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.
3.Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
4.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Foil-Baked Salmon With Basil Pesto and Tomatoes


Ingredients:
salmon fillets, olive oil, basil pesto, tomatoes

Directions:
Preheat oven to 450.  Place a baking sheet in oven to heat while you prep the salmon.
Tear two pieces of foil (big enough to wrap salmon with some overlapping].
Place foil pieces one on top of the other.
Put about 2 teaspoons olive oil in center of top piece of foil and lay salmon on top of oil.
Spread each piece of salmon with about 2 teaspoons basil pesto.
Arrange sliced tomatoes over pesto so they cover the top of the salmon.
Wrap salmon securely in foil, doubling over the seam and ends several times.
Place salmon packet on heated baking sheet and cook 15 minutes.
Remove from oven after 15 minutes and let sit 2 to 3 minutes.
Then open carefully and serve immediately, while salmon and tomatoes are hot.
Cherry-Chocolate Layered Dessert
Category: trusted-brands-recipes-and-tips
By Kraft

This easy layered dessert is a scrumptious twist on Black Forest cake--made with a chocolate wafer cookie crust and topped with dark sweet cherries.

Ingredients:
1 (9 ounce) package chocolate wafer cookies, finely crushed
½ cup butter, melted
1 ½ cups boiling water
2 (3 ounce) packages JELL-O Cherry Flavor Gelatin
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 ½ cups thawed COOL WHIP Whipped Topping, divided
2 ounces BAKER'S Semi-Sweet Chocolate, shaved into curls
2 ¼ cups fresh dark sweet cherries, pitted
1 teaspoon powdered sugar

Directions:
Heat oven to 350 degrees F. Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until firm. Cool. Meanwhile, add boiling water to gelatin mixes in small bowl; stir 2 min. until completely dissolved. Whisk cream cheese in large bowl until blended. Gradually whisk in gelatin. Refrigerate 30 min. or until chilled. Whisk 1 cup COOL WHIP into gelatin mixture; pour over crust. Refrigerate 2 hours or until firm. Spread remaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish with sifted powdered sugar just before serving.

Prep time: 30 mins
Total time: 3 hrs
Yields: 16 servings

Calories: 261.1
Fat: 15.1 g
Saturated fat: 8.9 g
Carbohydrates: 29.6 g
Sugars: 19.7 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Cholesterol: 31.4 mg
Sodium: 238.3 mg