Random RECIPES!
Are you bored, and don't know what to make and bake? Then here is the Random recipes for delicacies to enjoy at home!
Chocolate Mint Cookies
__http://allrecipes.com/recipe/chocolate-mint-cookies-i/detail.aspx
Servings (Help) US Metric Calculate
Original Recipe Yield 3 dozen Ingredients
Servings (Help) US Metric Calculate
Original Recipe Yield 3 dozen Ingredients
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 36 chocolate mint wafer candies
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Too Much Chocolate Cake
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Servings (Help) US Metric Calculate
Original Recipe Yield 1 12 cup Bundt cake Ingredients
Servings (Help) US Metric Calculate
Original Recipe Yield 1 12 cup Bundt cake Ingredients
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Eclair Cake
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Prep Time:
25 Min Ready In:
4 Hrs 25 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 13x9 inch pan Ingredients
Prep Time:
25 Min Ready In:
4 Hrs 25 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 13x9 inch pan Ingredients
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 cups milk
- 1 (16 ounce) package graham cracker squares
- 1 (16 ounce) package prepared chocolate frosting
- In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
- The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.
Gingerbread Men! And Below Gingerbread Men, is Red Velvet Pancakes with Cream Cheese
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Add a photo 1 of 124 Photos Eileen's Spicy Gingerbread Men By: STEPH67 "Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses." Rate/Review | Read Reviews (772)
21,528 Saves
20 Min Cook Time:
10 Min Ready In:
30 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 2 1/2 dozen Ingredients
1,905 Saves
15 Min Cook Time:
15 Min Ready In:
30 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 4 servings Ingredients
Add a photo 1 of 124 Photos Eileen's Spicy Gingerbread Men By: STEPH67 "Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses." Rate/Review | Read Reviews (772)
21,528 Saves
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20 Min Cook Time:
10 Min Ready In:
30 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 2 1/2 dozen Ingredients
- 1/2 cup margarine
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg yolk
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ginger
- 1/2 teaspoon ground nutmeg
- In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
1,905 Saves
- Add to Recipe Box
- Add to Shopping List
- Print this Recipe
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- Kitchen-friendly View
15 Min Cook Time:
15 Min Ready In:
30 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 4 servings Ingredients
- 1 (4 ounce) package cream cheese, softened
- 1 cup confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
- 1 1/2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 2 eggs
- 1/4 cup milk
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 2 teaspoons red food coloring
- 1/4 cup melted butter
- Prepare the cream cheese glaze by beating the cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
- Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.
Crab Cakes!
http://allrecipes.com/recipe/crab-cakes-iii/detail.aspx
Prep Time:
15 Min Cook Time:
30 Min Ready In:
45 Min
Servings (Help) US MetricCalculate
Original Recipe Yield 16 patties Ingredients
Prep Time:
15 Min Cook Time:
30 Min Ready In:
45 Min
Servings (Help) US Metric
Original Recipe Yield 16 patties Ingredients
- 4 pounds crabmeat
- 1 egg
- 1 tablespoon lemon zest
- 1/8 teaspoon Old Bay Seasoning TM
- 2 tablespoons fresh basil, chopped
- 1 cup saltine crackers, crushed
- 1 cup mayonnaise
- 4 tablespoons vegetable oil
- 3 egg yolks
- 1/8 teaspoon Old Bay Seasoning TM
- 3 ounces fresh lime juice
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- 1 3/4 cups vegetable oil
- In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
- Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
- In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
- For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.
Sugar Cookies! HOMEMADE! The Basic KIND!
Citations: http://www.delish.com/recipes/cooking-recipes/sugar-cookies
Yields: 60 (3-inch) cookies
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Yields: 60 (3-inch) cookies
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
- 1 1/2 cup(s) (3 sticks) unsalted butter, softened
- 1 cup(s) sugar
- 1 large egg
- 2 teaspoon(s) vanilla extract
- 4 1/2 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.
- Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.
- Heat oven to 350 degrees F.
- On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.
Strawberry Supreme Topping
http://allrecipes.com/Recipe/Supreme-Strawberry-Topping/Detail.aspx
Prep Time:
15 Min Cook Time:
20 Min Ready In:
35 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 4 servings Ingredients
Prep Time:
15 Min Cook Time:
20 Min Ready In:
35 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 4 servings Ingredients
- 1 pint strawberries, cleaned and stemmed
- 1/3 cup white sugar
- 1 teaspoon vanilla
- Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.
Strawberry Upside Down Cake
http://allrecipes.com/Recipe/Fresh-Strawberry-Upside-Down-Cake/Detail.aspx
Prep Time:
15 Min Cook Time:
50 Min Ready In:
1 Hr 20 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 12 servings Ingredients
Prep Time:
15 Min Cook Time:
50 Min Ready In:
1 Hr 20 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 12 servings Ingredients
- 2 cups crushed fresh strawberries
- 1 (6 ounce) package strawberry flavored gelatin mix
- 3 cups miniature marshmallows
- 1 (18 ounce) package yellow cake mix, batter prepared as directed on package
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
White Berry Pie
http://allrecipes.com/Recipe/White-Berry-Pie/Detail.aspx
Prep Time:
30 Min Ready In:
30 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 9 inch pie Ingredients
Prep Time:
30 Min Ready In:
30 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 9 inch pie Ingredients
- 5 ounces white chocolate, chopped
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 cup whipped cream
- 1 quart fresh strawberries, hulled
- 1 (9 inch) graham cracker crust
- Place 4 ounces of the white chocolate in a microwave-safe dish. Cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. Set aside to cool slightly.
- In a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. Stir in the melted chocolate, then fold in the whipped cream. Spread the mixture evenly in the bottom of the pie crust. Place the berries, point side up in the chocolate mixture.
- Melt the remaining chocolate, starting at 15 second intervals, in the microwave. Drizzle over the berries. Chill for at least 2 hours before serving.
Strawberry Glazed Pie
http://allrecipes.com/recipe/strawberry-glazed-pie/detail.aspx
Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 9 inch pie Ingredients
Servings (Help) US Metric Calculate
Original Recipe Yield 1 - 9 inch pie Ingredients
- 6 cups sliced fresh strawberries
- 2/3 cup white sugar
- 1 cup water
- 4 tablespoons strawberry flavored gelatin
- 4 tablespoons cornstarch
- 1 (9 inch) prepared graham cracker crust
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Chill until well set. Serve topped with whipped cream.
Cinnamon Rolls!
How to Form and Bake Cinnamon Rolls Nothing's better than waking up to the scent of fresh-baked cinnamon rolls.
These simple roll-forming techniques work for anything from apple and walnut rolls to classic pecan sticky buns.
1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.
2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.
3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)
4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly across the whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well. Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon flavor. Leave the 1-inch border free of sugar.
5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking care to distribute them evenly.
6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.
7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.
8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.
9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns, prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. (The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.)
10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.
11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.
12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading consistency.
These simple roll-forming techniques work for anything from apple and walnut rolls to classic pecan sticky buns.
1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.
2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.
3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)
4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly across the whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well. Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon flavor. Leave the 1-inch border free of sugar.
5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking care to distribute them evenly.
6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.
7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.
8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.
9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns, prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. (The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.)
10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.
11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.
12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading consistency.
Chocolate Hazelnut Fruit Crepe
http://allrecipes.com/recipe/chocolate-hazelnut-fruit-crepes/detail.aspx
Prep Time:
10 Min Cook Time:
10 Min Ready In:
20 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 4 servings Ingredients
Prep Time:
10 Min Cook Time:
10 Min Ready In:
20 Min
Servings (Help) US Metric Calculate
Original Recipe Yield 4 servings Ingredients
- 1 cup chocolate hazelnut spread
- 4 crepes*
- 4 bananas, sliced
- 1 (7 ounce) can pressurized whipped cream
- Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.
- *Click here for the recipe to prepare Basic Crepes.
Creamy Strawberry Crepe
http://allrecipes.com/recipe/creamy-strawberry-crepes/detail.aspx
Prep Time:
30 Min Cook Time:
30 Min Ready In:
1 Hr
Servings (Help) US Metric Calculate
Original Recipe Yield 12 filled crepes Ingredients
Prep Time:
30 Min Cook Time:
30 Min Ready In:
1 Hr
Servings (Help) US Metric Calculate
Original Recipe Yield 12 filled crepes Ingredients
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 4 cups sliced strawberries
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.