Never-Fail Cheese Souffle

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened
• Eight 1/4-inch-thick slices bakery white Pullman bread
• 6 large eggs
• 2 cups whole milk
• 1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

 Directions

1.  Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)

2. Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.

3. Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.

4. About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm

Thai Chicken Pasta

Ingredients :)

·         3 ounces uncooked whole wheat linguine

·         1/2 cup salsa

·         2 tablespoons reduced-fat creamy peanut butter

·         1 tablespoon orange juice

·         1-1/2 teaspoons honey

·         1 teaspoon reduced-sodium soy sauce

·         1 cup cubed cooked chicken breast

·         1 tablespoon chopped unsalted peanuts

·         1 tablespoon minced fresh cilantro

 Directions :)

1.   Cook linguine according to package directions.

2.  Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through.

3.  Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro. Yield: 2 servings.

Hot Milk Cake ^_^

This simple, old-fashioned cake tastes so good it will surprise you! 

Ingredients 

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 2-1/4 teaspoons baking powder
• 1-1/4 cups 2% milk
• 10 tablespoons butter, cube

Directions

1.  In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.

2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.

3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Vermont Maple-Pecan Cake

This delectable nutty maple cake has become a hands-down favorite.

Ingredients :)

3/4 cup plus 1 tablespoon all-purpose flour

1/4 cup sugar

1/4 cup packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/4 cup butter, melted

3 tablespoons maple syrup

1/4 teaspoon vanilla extract

1/3 cup finely chopped pecans, toasted

GLAZED PECANS:

3 tablespoons light corn syrup

1/3 cup pecan halves

FROSTING:

1 package (3 ounces) cream cheese, softened

3 tablespoons butter, softened

1 tablespoon plus 1 teaspoon maple syrup

 Directions :)

1.     In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.

2.     Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.     In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.

4.     For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator. Yield: 6 servings.

Oreo cheesecake ( no bake)

                              No need to use oven @_@

Ingredients

36 pkg. OREO Cookies, divided

1/4 cup butter, melted

4 pkg. (8 oz. each) brick cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

simple to make and so awesome......

Instructions

• 1.   CHOP  15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
  2.  BEAT  cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
  3.  REFRIGERATE  4 hours or until firm.
• 
  

Pineapple Pudding Cake Recipe

It's so cool and refreshing that it never lasts very long! 

Ingredients :) 

·         1 package (9 ounces) yellow cake mix

·         1-1/2 cups cold fat-free milk

·         1 package (1 ounce) sugar-free instant vanilla pudding mix

·         1 package (8 ounces) fat-free cream cheese

·         1 can (20 ounces) unsweetened crushed pineapple, well drained

·         1 carton (8 ounces) frozen fat-free whipped topping, thawed

·         1/4 cup chopped walnuts, toasted

·         20 maraschino cherries, well drained

Directions :)

1.  Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.

2. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

4. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Yield: 20 servings.