No Bake Banana Split Dessert | #Cupcakecakes #Cookingrecipes #Dessertrecipesvideos #Tastyvideosdesserts #Cakedecoratingtechniques #Diyfood #Applefrieswithcaramelcreamdip #Postresparamesadepostres #Applefriesrecipe #Fallsnacks #Bananasplitdessert #Nobakedesserts

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter.
2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
5. Spread the cream cheese mixture over the cooled graham cracker crust.
6. Add a layer of sliced bananas over the cream cheese mixture.
7. Spread pineapple chunks evenly over the bananas.
8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
9. Garnish with the pecans/walnuts and maraschino cherries.
10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
11. Chill for at least 4 hours before cutting to allow the layers to set.

recipe adapted >>>>>  here

Your Kitchen Transformed - No Bake Banana Split Dessert

No Bake Banana Split Dessert | #Cupcakecakes #Cookingrecipes #Dessertrecipesvideos #Tastyvideosdesserts #Cakedecoratingtechniques #Diyfood #...

Your Kitchen Transformed - No Bake Banana Split Dessert

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Parmesan Crusted Chicken with Bacon Cream Sauce | #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyrecipes #Ketohotdogbuns #Ketoorangechicken #Ketobeefandbroccoli #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Frostyrecipe

Ingredients

• 1 lb chicken breasts (about 3 large breasts)
• 3 tbsp mayo
• 4 tbsp shredded parmesan cheese
• 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
• 1/2 cup heavy cream
• 1 tbsp cream cheese
• 1/2 tsp garlic powder
• pinch of salt and pepper

Instructions

1. Preheat oven to 400 degrees
2. Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
3. Top each breast with 1T parmesan cheese and place in baking dish.
4. Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
5. When the chicken has about 10 minutes left in the oven, begin sauce.
6. Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
7. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
8. Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
9. Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
10. Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

Recipe adapted >>>>>  here

Your Kitchen Transformed - Parmesan Crusted Chicken with Bacon Cream Sauce

Parmesan Crusted Chicken with Bacon Cream Sauce | #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyreci...

Your Kitchen Transformed - Parmesan Crusted Chicken with Bacon Cream Sauce

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Chocolate Cake with Raspberry Frosting | #Cupcakecakes #Cakedesserts #Dessertrecipes #Cakefrosting #Yummycakes #Eatcake #Pineapplefillingforcake #Strawberrymoussecakefilling #Chocolatecakestrawberryfilling #Cakefillingrecipeseasy #Cakefrosting #Cakedesserts

Ingredients

• 1 and 3/4 cups all-purpose flour
• 3/4 cup cocoa powder , dutch process preferred
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk , room temperature
• 1 cup very hot coffee , or boiling water
For the Raspberry Buttercream
• 2 cups fresh raspberries
• 1 cup unsalted butter , softened to room temperature
• 3 and 1/2 to 4 cups powdered sugar
• 2-3 tablespoons whipping cream

Instructions

1. Make the Chocolate Cake
2. Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan and set aside.
3. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low speed carefully beat in the hot coffee (or boiling water).
4. Pour the batter into the prepared pan, and bake for about 30-35 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.
5. Make the Raspberry Frosting
6. Put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.
7. Pour the raspberry puree (without the seeds) into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you're left with a thick mixture. I boiled mine for about 10 minutes, at the end you'll know you're done when you have about 1/4 cup to 1/3 cup in thick raspberry puree. Allow the raspberry puree to cool fully. It must be cold before moving on with the raspberry frosting.
8. To make the raspberry frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low speed and carefully beat in 3 and 1/2 cups of powdered sugar. Once fully combined add in 1/4 cup of the cold raspberry puree. It must be cold before adding it to the frosting, otherwise your frosting will separate. Then beat in the raspberry puree, followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.
9. To frost the cake, I like to first put it in the freezer for 20 minutes. This helps to reduce cake crumbs from lifting into the icing. Then frost the cake using a flat edge knife. Cut and serve.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Chocolate Cake with Raspberry Frosting

Chocolate Cake with Raspberry Frosting | #Cupcakecakes #Cakedesserts #Dessertrecipes #Cakefrosting #Yummycakes #Eatcake #Pineapplefillingfor...

Your Kitchen Transformed - Chocolate Cake with Raspberry Frosting

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Samoa Doughnuts and Doughnut Holes | #Peachcobblerpoundcake #Doughnutrecipe #Starbuckscake #Bakeddonutrecipes #Oreopops #Dessertrecipes #Bakedstrawberrydonutrecipes #Dessertrecipes #Doughnutrecipe #Bakeddoughnuts #Deliciousdonuts #Sweetbread

Ingredients

• 1 ¼ cups milk, heated to 110°F
• 2 ¼ teaspoons (one package) active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter, melted and cooled
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
• 2 quarts canola oil
• 4 ½ cups shredded sweetened coconut
• 22 ounces soft caramels
• 3 tablespoons milk
• 1/2 teaspoon salt
• 8 ounces dark chocolate chips
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Stand mixer

Instructions

1. In the bowl of a stand mixer, combine warm milk with yeast. Stir lightly and let sit until the mixture is foamy, about 5 minutes.
2. Attach mixer with a dough hook and beat eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour and mix until combined. Gradually add the rest of the flour until the dough pulls away from the sides of the bowl. Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap. Let rise at room temperature until it doubles in size, about 1 hour.
3. Turn the dough out onto a floured surface, and roll it out until 1/2-inch thick. Using floured 3½" and 1½" cookie cutters, cut out 6 donuts and holes.
4. Put the donuts on a parchment-lined baking sheet with plenty of room between each one. Cover with a kitchen towel and let rise in a warm place until puffy, about 45 minutes.
5. Pour oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F on an oil thermometer.
6. Carefully add the donuts to the oil, a few at a time. Fry, flipping once until puffed and golden, about 4 minutes. Transfer donuts to a wire rack to drain.
7. Make the topping while donuts cool. Preheat oven to 350ºF. Spread coconut on a rimmed baking sheet and bake for 10-15 minutes, stirring frequently. Remove from oven and set aside to cool.
8. Melt caramels, milk, and salt in a double-boiler by placing a medium bowl over a smaller pot of simmering water. Cook, stirring constantly, until the caramels are melted. Remove from heat.
9. Carefully spread 1 tablespoon of caramel on the top of each donut. Combine the remaining caramel with toasted coconut in a large bowl. Mix well. Spoon 1/4 cup of the coconut mixture on the top of each donut, covering the caramel layer.
10. Make the chocolate glaze by mixing chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a small saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth.
11. Dip the bottom half of each donut in the chocolate glaze and return to wire rack to let excess drip off. Use a fork to drizzle the tops with chocolate. Let donuts sit until the chocolate hardens, about 20 minutes.

recipe adapted >>>>>  here

Your Kitchen Transformed - Samoa Doughnuts and Doughnut Holes

Samoa Doughnuts and Doughnut Holes | #Peachcobblerpoundcake #Doughnutrecipe #Starbuckscake #Bakeddonutrecipes #Oreopops #Dessertrecipes #Bak...

Your Kitchen Transformed - Samoa Doughnuts and Doughnut Holes

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EASY SALMON PATTY RECIPE | #Salmonpattiesrecipeeasy #Easysalmoncakes #Seafooddishes #Bakedsalmonpatties #Ketosalmonpatties #Fishdishes #Salmonpattiesrecipecanned #Salmonpattiesrecipeeasy #Salmoncakesrecipe #Salmoncroquettesrecipesouthern #Easysalmoncakes #Salmonpattieseasycanned

Ingredients

• 15 oz. canned salmon large bones removed
• 2 eggs
• 1/3 cup shredded Parmesan cheese
• 1/2 cup breadcrumbs
• 1 small bell pepper finely diced
• 2 tbsp. mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. chopped scallion
• salt to taste
• olive oil or vegetable oil for frying

Instructions

1. Place the salmon into a medium mixing bowl, and gently flake with a fork.
2. Add the rest of the ingredients and mix everything well.
3. Using a 1/2-cup as a measure, form small patties with your hands.*
4. IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
5. IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - EASY SALMON PATTY RECIPE

EASY SALMON PATTY RECIPE | #Salmonpattiesrecipeeasy #Easysalmoncakes #Seafooddishes #Bakedsalmonpatties #Ketosalmonpatties #Fishdishes #Salm...

Your Kitchen Transformed - EASY SALMON PATTY RECIPE

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Slow Cooker Teriyaki Chicken | #Slowcookerteriyakichicken #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdinner #Spiralizerrecipes #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Cupcakecakes #

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Instructions

1. Add the chicken breasts to the bottom of your slow cooker in a single layer.
2. In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
3. Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
4. Serve topped with scallions (green onions) and toasted sesame seeds if desired.

recipe adapated >>>>>  here

Your Kitchen Transformed - Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken | #Slowcookerteriyakichicken #Cookingrecipes #Crockpotcooking #Crockpotslowcooker #Dinnerrecipes #Crockpotdinne...

Your Kitchen Transformed - Slow Cooker Teriyaki Chicken

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The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanksteakrecipes #Beststeakmarinadegrilling #Grilledsteakmarinaderecipes #Deersteakmarinade #Beefmarinaderecipe #Goodsteakmarinade #Venisonsteakmarinade

Ingredients

• 1/2 cup soy sauce , (120ml)
• 1/3 cup olive oil, (80ml)
• 1/4 cup Worcestershire sauce, (60ml)
• 1/4 cup minced red onion, (40g)
• 2 tablespoons honey, (30ml)
• 2 tablespoons sliced green onions, (10g)
• 1 tablespoon minced garlic
• 2 teaspoons chopped thyme
• 2 teaspoons chopped rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon red wine vinegar
• 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)

Instructions

1. In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
2. In a small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
3. Add steak to a baking dish or large resealable plastic bag.
4. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
5. Flip steak over and marinate an additional 30 minutes in the refrigerator.
6. Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
7. Discard marinade.
8. Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
9. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
10. Pour reserved marinade over the steak or serve on the side.

recipe adapated >>>>>  here

Your Kitchen Transformed - The Best Steak Recipe

The Best Steak Marinade | #Flanksteakmarinade #Garlicsteakmarinade #Londonbroilrecipes #Skirtsteakrecipes #Steakrecipesvideos #Grilledflanks...

Your Kitchen Transformed - The Best Steak Recipe

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Spinach and Cheese Stuffed Shells | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 

Ingredients

• 1 package jumbo pasta shells 16oz
• 4 cups ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 2 Eggs lightly beaten
• 4 tsp garlic powder *see note
• 1 tsp dried oregano
• 3/4 cup parmesan grated or shredded is fine
• 45 oz spaghetti sauce large jar
• 4 cups spinach rough chopped and stems removed if you prefer
• 1 lb ground Italian sausage
• dried parsley for garnish
• 1/2 tsp pepper optional

Instructions

1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortel...

Your Kitchen Transformed - Spinach and Cheese Stuffed Shells

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