Cheesecake

An elaborate version of a panzanella salad recipe, this one is made with quick pickled onions, capers, mozzarella and fresh basil. Serves 4-6Hands-on time 20 minEasy Nutritional info per serving Calories                     369kcals Fat                            19.4g (7.5g saturated) Protein                      14.1g Carbohydrates          32.3g (9g sugars) Fibre                         4.3g Salt                            1.1g INGREDIENTS ½ red onion, finely sliced 3 tbsp sherry vinegar ½ tsp sugar 1.2kg ripe mixed tomatoes, roughly chopped 1 cucumber 2 tbsp capers, drained and rinsed 300g good-quality stale country bread or sourdough, torn into medium chunks (see tip) 1 small bunch fresh oregano or mint, leaves picked 250g buffalo mozzarella bocconcini (mini mozzarella balls), halved (or use 250g buffalo mozzarella, torn) 5 tbsp extra-virgin olive oil (the best one you have) 1 large bunch fresh basil, leaves picked METHOD 01. Put the red onion in a bow

This is a gooey sweet pie that tastes best warm. Microwave reheats well!     Recipe by: Emtmom  Ingredients 8 servings   546 cals 1 recipe pastry for a 9 inch double crust deep dish pie  1/2 cup packed brown sugar  1/4 cup butter, melted  1/3 cup all-purpose flour  5 cups thinly sliced apples  2/3 cup white sugar  3 tablespoons all-purpose flour  2 teaspoons ground cinnamon  1 teaspoon lemon juice  20 caramels, halved  2 tablespoons milk Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside. 3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. 4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remai

 Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.             Recipe by: Tammy M Curry Ingredients    1 h 10 m 12 servings 575  cals     1 cup white sugar     1/2 cup butter     1 egg     1 cup sour cream     1 teaspoon vanilla extract     3 cups all-purpose flour     1 teaspoon baking soda     1 teaspoon baking powder      Filling :     2 (8 ounce) packages cream cheese, softened     1/2 cup white sugar     1 egg      Topping :     1/2 cup chopped pecans     1/2 cup brown sugar     1/3 cup all-purpose flour     1/3 cup butter Directions     Prep     30 m     Cook     40 m     Ready In 1 h 10 m     1-Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.     2-Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a stick

I came up with this recipe to combine a couple of my husband's favorites. It's easy and very tasty. The family loves it! It is great with vanilla ice cream!                        Recipe by: AngieK Ingredients    1 h 20 m  16 servings 454  cals cooking spray (such as Pam) 1 (8  ounce ) package refrigerated crescent rolls (such as Pillsbury® Grands! Big and Flaky) 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 3 tablespoons brown sugar 2 teaspoons ground cinnamon, divided 1 (12  ounce ) can cherry pie filling 1 (18.5  ounce ) package yellow cake mix (such as Duncan Hines®) 3/4 cup unsalted butter, cut into 1/4-inch pieces Directions Prep   10 m Cook   1 h Ready In    1 h 20 m     1- Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.     2- Unroll crescent rolls into the prepared dish, pinching the seams together.     3- Beat cream cheese, white sugar, and vanil

Recipe by:  prissycat This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert. Ingredients    2 h 35 m  16 servings 281  cals     1 (18.25 ounce) package yellow cake mix     1/4 cup white sugar     3 eggs     1 (8  ounce ) package cream cheese, room temperature     1/2 cup vegetable oil     1 teaspoon vanilla extract     1 1/4 cups blueberries Directions Prep   20 m Cook   45 m Ready In    2 h 35 m     1- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.     2- In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil  and  vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.    3- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out

This delicious cake is made with quinoa and no flour! Enjoy                                 Recipe by: Stacy Evans Ingredients  1 h 25m 12 servings 332  cals     2 cups cold cooked quinoa     3/4 cup melted butter     4 eggs     1/3 cup milk     1 1/2 teaspoons vanilla extract     1 1/4 cups white sugar     1 cup cocoa powder     1 1/2 teaspoons baking powder     1 teaspoon baking soda     1/2 teaspoon salt     1/2 cup chocolate chips     1/2 cup chopped pecans (optional) Directions        Prep    15 m     Cook    40 m     Ready In  1h 25m  Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan. Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth. Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan. Bake in the preheated

Recipe by: MrsFisher0729 A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter. Ingredients  1 h 55m 18 servings 472  cals     1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)     1 1/4 cups chocolate milk     1/2 cup canola oil     3 eggs     1 teaspoon instant espresso powder     1 (14  ounce ) can  sweetened  condensed milk     3/4 cup half-and-half     3/4 cup evaporated milk     3 tablespoons unsweetened cocoa powder     1 cup confectioners' sugar     1/2 cup unsweetened cocoa powder     3 cups heavy whipping cream  Directions       Prep    35 m     Cook    35 m     Ready In  1h 55m      Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.   

  Recipe by: Cindy Carnes This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks. Ingredients  1 h 10 m 24 servings 430  cals     4 (1 ounce) squares German sweet chocolate     1/2 cup water     2 cups all-purpose flour     1 teaspoon baking soda     1/4 teaspoon salt     1 cup butter, softened     2 cups white sugar     4 egg yolks     1 teaspoon vanilla extract     1 cup buttermilk     4 egg whites     12 fluid ounces evaporated milk     1 1/2 cups white sugar     3/4 cup butter     4 egg yolks     1 1/2 teaspoons vanilla extract     1 (8 ounce) package flaked coconut     1 1/2 cups chopped pecans Directions        Prep    40 m     Cook    30 m     Ready In  1h 10m     Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.     Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.     In a medium bowl, mix together

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too Ingredients 35 m 24 servings 175 cals 1 cup roasted pistachio nut meats 1 1/2 cups white sugar, divided 3/4 cup all-purpose flour 3/4 cup cake flour 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, at room temperature 4 large eggs 2/3 cup milk, at room temperature 2 teaspoons vanilla Directions Prep 15 m Cook     15 m Ready In  35 m Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Blend pistachios with 1/2 cup sugar in a blender until finely ground. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl. Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter