Marshmallow Brownie Cupcakes! It's so very, very simple. Only need Brownie Mix & Marshmallows. Enjoy! Brownies Mixed Cupcakes, Large Cupcakes, Marshmallows Brownies, Brownie Cupcakes, Savory Recipes, Smore Cuppycak, Brownies Smore, Cupcakes Rosa-Choqu, Brownies Cupcakes
Rustic Rhubarb Custard Pies with a Walnut Crust & a Pie Party | Simple Bites
Crusts Desserts, Rhubarb Recipes, Walnut Crusts, Desserts Cakes Pies, Custard Pies In A Jars, Rhubarb Custard Pies, Crusts Pies, Rustic Rhubarb, Jars Recipes
Rustic Rhubarb Custard Pies with a Walnut Crust (Dessert in a jar)
Quick Rustic Rhubarb Custard Pie In a Jar with a Walnut Crust
Rhubarb Custard Pie in a jar #recipe
Spotlight Ingredient: Rhubarb (recipe: Rhubarb Upside-Down Cake) | Simple Bites
walnut gluten free crust pie in a jar
Pumpkin Cake One Cake mix- I used yellow 1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.
Pumpkin + cake mix = yummy (do as a cake, or muffins, or even cookies) (use white, yellow, chocolate cake, whatever) (add chocochips, cream cheese frosting...)
2 Ingredients, Cakes Mixed Pumpkin Muffins, Weights Watchers, Cake Mixes, Pumpkin Cakes Mixed Muffins, Cakes Mixed Muffins Recipes, Spices Cakes, Oil, Cream Cheese Frosting
Pumpkin Cake Mix Muffins
Pumpkin Muffins - only 2 ingredients. That's right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else. Bake at 350 for 20-25 mins. This is a Weight Watchers treat, very low cal. Can be frosted with homemade cream cheese frosting for EXTRA yum. Also can add pumpkin pie spice or use a spice cake mix instead.
Spice cake mix Pumpkin Muffins - only 2 ingredients. That's right, just the cake mix and the pumpkin. No oil, no eggs, no water, nothing else. Bake at 350, this is a Weight Watchers treat, very low cal.
Hawaiian Carrot Cake with Coconut Icing
Amazing Cakes Recipes, Carrot Cakes, Fun Recipes, Cakerecipeswithpictur Com, Sweetapolita Carrots Cakes, Cooking Recipes, Hawaiian Carrots Cakes, Coconut Ice, Coconut Icing
Grasshopper Mint Chocolate Cake Mix Cookies- perfect for St. Patrick's Day!
Chocolate Cake Mixes, Mint Chocolates Cakes, Recipe, Six Sisters, Grasshopper Mint, Cakes Mixed Cookies, Chocolates Cakes Mixed, Mint Cookies, Chocolate Cakes
No need to buy Grasshopper cookies. Make them yourself with this easy Grasshopper Mint Cookie recipe. It uses a cake mix and is super easy. Six Sisters' Stuff: Grasshopper Mint Chocolate Cake Mix Cookies
Baked Lime Pudding Cake
Pudding Cake, Limes Puddings, Puddings Cakes, Baking Limes, Food, Cakes Recipes, Sweet Tooth, Tyler Florence, Dinners Ideas
Baked Lime Pudding Cake - Recipes, Dinner Ideas, Healthy Recipes & Food #Cake recipe #yummy cake| http://best-cake-photo-collections.blogspot.com
BAKED LIME PUDDING CAKE Recipe courtesy Tyler Florence
Baked Lime Pudding Cakes. I want to eat this NOW! Forgive me, limes in the fridge, and smidge of sweet tooth coming out. Sighhh...
Chocolate Chips, Chocolates Chips Cookies, Healthy Cookies, Bisquick Cookies, No Sugar, Bisquick Chocolates, Chocolate Chip Cookie, Almonds Milk, Tsp Vanilla
Healthy cookies - 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins, 1 tsp vanilla, 1 tsp cinnamon. preheat oven to 350 degrees. bake for 15-20 minutes. NO SUGAR! This picture is the bisquick cookies not healthy
This recipe may be healthy, but the picture is Bisquick chocolate chip cookies and they are full of sugar!! Healthy cookies - 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins, 1 tsp vanilla, 1 tsp cinnamon. preheat oven to 350 degrees. bake for 15-20 minutes. NO SUGAR!
Health Desserts, Eggs White, Nutellameringu, Nutella Cookies, Dinners Ideas, Cream Puff, Dinner Ideas Healthy, Favorite Recipes, Nutella Meringues
Nutella meringues. Love anything with nutella #healthy Dessert #health Dessert| http://dessert158.blogspot.com
Nutella Meringues: And guess what, they're made with egg whites! That's healthy, right? ;)
Nutella Meringues from Cream Puffs in Venice
Nutella Meringues - Recipes, Dinner Ideas, Healthy Recipes & Food Guides
Nutella Meringues - hello there! #nutella #nutellameringues
Nutella Meringues Recipe http://creampuffsinvenice.ca/2011/02/05/nutella-the-world-needs-you/ #nutella #cookies #meringues #make #bake #cook #cooking #kitchen
marshmallow brownie cupcakes
Brownies Mixed Cupcakes, Large Cupcakes, Marshmallows Brownies, Brownie Cupcakes, Savory Recipes, Smore Cuppycak, Brownies Smore, Cupcakes Rosa-Choqu, Brownies Cupcakes
Marshmallow Brownie Cupcakes! This looks super easy.
Brownie Smore Cuppycakes.
Cookie Dough Eggrolls. Literally the greatest dessert I've eaten.
Eggs Rolls, Cookies Dough, Brown Sugar, Vanilla Extract, Cookie Dough, Chocolates Sauce, Hot Fudge, Ice Cream, Dough Eggrol
Cookie Dough Eggrolls Topped with Ice Cream and Chocolate Sauce! THESE ARE NEW TO ME!!
cookie dough egg roll Cookie Dough Eggrolls Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Yield: 6 servings Serving Size: 1 eggroll 1/2 cup butter, melted 1/2 cup brown sugar 1/4 cup sugar 1 cup flour 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup chocolate chips 6 eggroll wrappers Vegetable oil Vanilla ice cream Caramel and hot fudge ice cream toppings In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips. Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it. Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls. Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.
Fresh Apple Dump Cake
Dump Cakes, Fresh Apples Cakes, Fresh Apple Cake, Cake Mixes, Apple Slices, Fruit Cakes, Yellow Cakes Mixed, Apples Slices, Apple Cakes
Fresh Apple Cake Ingredients: Fresh Fruit, sliced if large Package yellow cake mix Stick of butter Layer your apple slices (or other fruit) at the bottom of a pan coated with non-stick spray. Sprinkle on boxed cake mix (all or part). Melt a stick of butter, pour over the fruit cake mix. If you find that some of your cake mix still looks powdery, you can try sprinkling a few TBS of water over those areas to ensure thorough cooking. Bake a@350, 35-45 mins -done when its bubbly
Fresh Apple Cake Ingredients: Fresh Fruit, sliced if large Package yellow cake mix Stick of butter my mom made something like this with can filling of different fruits, she called it "dump cake" and was so good, but going to try this with fresh fruit
almond cookies topped with raspberries and brown sugar cream cheese frosting
Sugar Cookies, Cream Cheese Frostings, Cookies Tops, Raspberries Cookies, Brown Sugar, Almonds Cookies, Sweet Treats, Sugar Cream, Cream Cheeses
Almond Raspberry Cookies
Almond Cookies Topped with Raspberries and Brown Sugar Cream Cheese Frosting: Next time I would just make my own sugar cookie recipe. Make sure to make the cookies small enough. Great Presentation Cookie.
Almond Cookies Topped with Raspberries & Brown Sugar Cream Cheese Frosting. sweet treats at a party.
5 Simmer Pot Recipes To Make Your Home Smell Like Fall
Stove, Air Freshener, Fall Scents, Fall Smell, Apartment Therapy, Houses Smell, Simmering Pots Recipes, House Smells, Fall Scented
5 Simmer Pot Recipes To Make Your Home Smell Like Fall via @Janel Erikson Erikson Erikson Laban | Apartment Therapy
fall scents on the stove top--a whole list of recipes!
5 Simmer Pot Recipes To Make Your Home Smell Like Fall. I love fall smells
5 Simmer Pot Recipes To Make Your Home Smell Like Fall. No more air fresheners!
5 simmer pot recipes to make the house smell like fall. Great for people who are allergic to scented candles and sprays. If you don't want to worry about the stove (or waste energy), you can put pans of water and spices on your radiators. Smells great AND humidifies the air!
Boil, smash, season, bake. I'll have to try this!
Smash Potatoes, Side Dishes, Olives Oil, Recipes Side, Ovens Baking Potatoes, The Pioneer Woman, Crash Hot Potatoes, Smash Red Potatoes, Crash Potatoes
Boilpotatoes, put olive oil in pan, smash potatoes in pan, season Smith oil and spices, bake 450 F for 25 to 30 min. These are the BEST potatoes ever...from the Pioneer Woman. 12 whole New Potatoes 3 Tablespoons Olive Oil Kosher Salt To Taste Black Pepper To Taste Rosemary (or Other Herbs) To Taste
Crashed potatoes... using olive oil and fresh herbs from my pot. I think I'll call them smashed potatoes.
smashed oven baked potatoes?
Crash Hot Potatoes / Smashed potatoes by Ree Drummond / The Pioneer Woman
Crash hot potatoes - THESE WERE DELICIOUS!! | See more about smashed red potatoes, olive oils and red potatoes.
Crash hot potatoes. Side dish tonight? Why yes! by Ree Drummond / The Pioneer Woman, via Flickr
Crusty Bread ~ I hear this is insanely easy - it literally takes 2 minutes to stir together the dough - let it sit overnight and then bake.
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No knead bread in a Le Creuset Dutch Oven. Basic recipe plus "add ins".
Crusty Bread in your LeCreuset Dutch oven
Reminded me of my fave bread recipes from Artisan Bread in 5. Gives you specific directions for baking in Dutch oven. This is insanely easy - 2 minutes to stir together the dough - let it sit overnight and then bake.
Crusty Bread ~No knead Artisan bread. This is the easiest homemade bread recipe ever!!
Crusty Bread ~ easy - it literally takes 2 minutes to stir together the dough - let it sit overnight and then bake. Just need a Le Creuset dutch oven.
EASY Homemade French Bread for about $0.25 a loaf- make 4 loaves in an hour
Fun Recipes, Frenchbread, French Breads Recipes, French Loaf, Food Breads, Easy Homemade, Baking Breads, Breads Rol, Homemade French Breads
EASY Homemade French Bread for about $0.25 a loaf- make 4 loaves in an hour #FrenchBread #foodlove
EASY Homemade French Bread for about $0.25 a loaf- make 4 loaves in an hour. The comments all say this is the best French bread recipe ever.
Easy Homemade French loaf
Homemade French Bread recipe - love the smell of fresh baked bread!
Pork Chili Verde as featured on Diners, Drive-Ins, and Dives
Food Network, Enchiladas Sauces, Mexicans Food, Coffee Cups, Green Chile, Pork Chilis, Verd Recipes, Green Chilis, Chilis Dil
Pork Chili Verde Recipe : Diners DriveIns & Dives. Canned enchilada sauce, cilantro, green chilis, jalapeno, and onion make this pork taste good.
Pork chile verde
Food Network invites you to try this Pork Chili Verde recipe from The Coffee Cup, Boulder City, Nevada - Diners, Drive-ins and Dives.
chile colorado burritos....cook meat in crock pot & assemble burritos when you get home
Beef Burritos, Crock Pots, Enchiladas Sauces, Mexicans Food, Mexicans Dishes, Crockpot Recipes, Slow Cooker, Chilis Colorado Burritos, Chile Colorado Burritos
Chile Colorado Burritos. Next time Ill definitely buy more Enchilada sauce for afterwards. #crockpot #recipe #slowcooker #easy #recipes
Crock pot Chili Colorado Burritos. Have to try, since SC is seriously devoid of good Mexican food.
My favorite mexican dish! Chile Colorado Burritos (Must try. Another pinner said - So easy and so so yummy!!! I'll make this once every two weeks for sure!!! Crock pot! :)
Smothered Beef Burritos-- Crockpot recipe! (cp slow cooker) All over the TnT boards.
Food Pusher: Crock pot Chile Colorado Burritos with beef recipe. Mexican food slow cooker idea.
blueberry cream cheese grilled cheese....
Breakfast Grilled, Blueberries Cream Chee, Blueberry French Toast, Toast Sandwiches, Cream Cheese, Breakfast Sandwiches, Grilled Cheese, Blueberries French Toast, Frenchtoast
Blueberry stuffed French toast or grilled blueberry cream chee
Blueberry French Toast Sandwich- my favorites...cream cheese, blueberries, and frenchtoast
Blueberry French Toast Breakfast Sandwich: french toast, cream cheese & blueberries.
Breakfast Grilled Cheese: French Toast, Cream Cheese & Blueberries Blueberry French Toast Sandwich 1 3 oz package cream cheese, softened 1- 1/2 tbl confectioner sugar 1 package (12 oz) frozen french toast slices 3/4 cup fresh blueberries In a small bowl mix cream cheese and sugar. Set aside. Heat french toast according to directions. Spread cream cheese on one side of bread, add blueberries, top with other slice. Garnish with extra blueberries and confectioner sugar if desired.
Lovin' From the Oven: Texas Governor's Mansion Cowboy Cookies
Laura Bush, Texas Governor, Mansions Cowboys, Favorite Cookies, Chocolates Chips Oatmeal, Cookies Recipes, Bush Cookies, Governor Mansions, Cowboys Cookies
Laura Bush's Texas Governor's Mansion Cowboy Cookies. These are absolutely wonderful cookies with just about everything you can imagine in them. And that is the only negative that I can see. They are, however, well worth the effort if you are looking for a cookie that will WOW your cookie audience!
Laura Bush cookies. I actually make without the choc chips, and they are my favorite cookie.
Laura Bush served these to Pres Bush. They are his favorite cookie! Lovin' From The Oven:Texas Governor's Mansion Cowboy Cookies - Lovin' From The Oven
Laura Bush cookies. Chocolate chips, oatmeal, coconut and pecans.
Laura Bush Presidential Cookie Recipe | Texans United
Homemade bread in the crockpot - perfect for summer/when you don't want to heat up the house...
Crock Pots Breads, Summer Kitchens, Idea, Breads Recipes, Artisan Breads, Breads Baking, Slow Cooker, Homemade Breads, Crockpot Breads
Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
Boiled Corn, Side Dishes, Cooking Corn, Recipe, 2530 Minute, 25 30 Minute, Baking Corn, Great Tips, Tenders Corn
BAKED CORN! How did I NOT know this? Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
I need to try this... "How did I NOT know this? Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25 30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
Great tip! Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
Recipes - Side Dishes - Veggies: Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
Desserts, Mixed Berries Crisp, Fruit Crisp Recipes, Triple Berries, Crisp Allrecipescom, Blackberries, Berries Crisp Recipes, Blueberries, Allrecipes Com
Triple Berry Crisp Allrecipes.com I made this with all blackberries and it is delish and super easy. one of the best fruit crisp recipes I have tried.
Desserts, Triple Berry Crisp, This Is A Wonderful Berry Crisp. I Use A Triple Berry Mixture Of Raspberries, Blackberries, And Blueberries, But Just One Works Well Too! My Family Loves It! Serve It With Whipped Cream And It Looks Great.
Triple Berry Crisp Recipe - made this with blackberries, blueberries, and plums. So good! Recommend cutting down on the sugar if you prefer a bit of tartness in crisp
Creamy Rice Pudding Recipe. I just made it (currently cooling in the fridge with plastic wrap touching the surface to prevent a skin) and cannot wait to taste it; looks fantastic. Note: I had extra rice left over from dinner, and added the milk etc. to the pot it was cooked in. Took care of the stuck on sticky rice!
Creamy Rice Pudding Recipe
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Creamy Rice Pudding Recipe. We had this last night for dessert and it was YUMMY!