everylittlethingabout

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in...

  photo credit: www.pauladeen.com Mexican Chicken Casserole with Cheddar Cheese and Tomatoes Ingredients: 1 10 3/4 -ounce can cream of chicken soup 1 10 3/4 -ounce can cheddar cheese soup 1 10 3/4 -ounce can cream of mushroom soup 1 10-ounce can tomatoes 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11 1/2-ounce package flour tortillas 2 cup shredded cheddar cheese Instructions: Preheat oven to 350 degrees. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. original recipe: http://www.pauladeen.com/recipes/recipe_view/mexican_chicken/

The original recipe has four ingredients: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1 teaspoon of baking soda. People have revised it by adding vanilla or salt, less sugar, different kinds of sugar, chocolate chips, craisins and fresh peanuts. They've changed the cooking time, the size of the cookie and the oven temperature. As much as I hate to mess with simplicity, I did make some adjustments over the years based on my own experiments. Here's my latest version. Sensational Peanut Butter Cookies 18 Cookies Ingredients: 1 cup peanut butter (see note) 3/4 cup natural cane sugar 1/4 cup brown sugar 1 egg 1 teaspoon baking soda 1/2 teaspoon vanilla additional sugar for rolling Instructions: Preheat oven to 375 degrees°F. Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool bef...

My grandma was making this when i was back in Romania..  It's the most simplest pastry I ever discovered yet so creamy and delicious :) Vanilla Slice Ingredients-: 3 packets (9g each) vanilla sugar 8 oz whipping cream + 1 stabilizer 150 g / 5 ¼ oz corn starch 2 sheets of puff pastry 8 egg yolks 200 g / 7 oz sugar 1,5 l / 6 1/3 cups milk Directions: Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake. For Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly f...

Just made these, in fact I doubled the recipe! They look exactly as pictured and are delicious:) I live in NE and it’s a rainy damp day here and that didn’t affect the cookies at all. I think that as one readers comment said, too soft, might be due to over incorporating the flour. Recipe >> The best (and easy) peanut butter cookies @ Juliasalbum.com

The family and I both agree. The Best cake ever! I turned it out onto a board and only used one jar of chocolate fudge and it worked like a charm. This cake is a little work but well worth it! Great explosions of flavors!  The family and I both agree. The Best cake ever! I turned it out onto a board and only used one jar of chocolate fudge and it worked like a charm. This cake is a little work but well worth it! Great explosions of flavors! I made this for Thanksgiving, it turned out great. It was very sweet though. I like so many others used less fudge, I think even one jar is enough. I did toast the pecans and used the caramel and the flavors all together were amazing! Even if you use just a little caramel and lessen the other items somewhat it is worth doing this cake exactly like the recipe says.  The flavors pop so well together. I would not recommended that you lessen the pumpkin or the pumpkin pie spice, this was our only issue it did not taste pumpkin piey (LOL I know ...

Viva la margarita (pie)! .. It's tart and creamy and boozy and exactly what you need when it's stupid hot outside. Margarita Pie Yields: 8 - 10 Prep Time: 0 hours 20 mins Total Time: 2 hours 20 mins Ingredients: For the crust: 2 1/2 c. pretzels 4 graham crackers 6 tbsp. melted butter 1/4 c. granulated sugar For the filling: 1 can sweetened condensed milk 1/4 c. tequila 1/4 c. lime juice 2 tbsp. triple sec pinch of salt 8 oz. Cool Whip, defrosted Zest of 1 lime (plus more for garnish) Small lime wedges for garnish Directions: Make crust: In a food processor, combine pretzels and graham crackers and pulse to make fine crumbs. Transfer crumbs to a large bowl then stir in melted butter and sugar. The texture should be similar to wet sand. Grease a 9" pie plate with cooking spray then press the crust mixture into the dish. Make filling: In a large bowl, whisk together sweetened condensed milk, tequila, lime juice, triple sec and salt until evenly combined. Fold in the Cool Whip...