Cooking light recipe contest : Houston cooking class : Emerald cooking.
Pear-Havarti Crêpe Squares
INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) 3/4 cup Pillsbury BEST® All Purpose Flour 1/2 teaspoon vanilla 3/4 cup milk 3 EGGLAND’S BEST eggs 2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted Dash salt 1 unpeeled medium pear, cored, thinly sliced 1/3 lb Havarti cheese (4 or 5 slices), torn into quarter-size pieces 2 tablespoons powdered sugar 1/2 cup Smucker’s® Seedless Red Raspberry Jam DIRECTIONS 1. Heat oven to 400°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Unroll crescent dough; press in bottom of pan, pressing perforations to seal. Bake about 8 minutes or until light golden brown. 2. In medium bowl, place flour, vanilla, milk, eggs, melted butter and salt. Using electric hand mixer, beat 20 to 30 seconds or until batter is smooth. 3. Top baked crescent layer with pear slices. Pour batter over top. Place cheese pieces on batter; press some pieces down to cover with batter and leave other pieces uncovered. 4. Bake 20 to 30 minutes longer or until top is light golden brown and edges are golden brown. Sprinkle with powdered sugar. Serve with jam.Chocolate Scotcheroos
One of the recipe websites I visit is having a photo contest sponsored by Kelloggs...you had to snap a shot of one of their Rice Krispies' recipes. I thought these sounded good...and they are! I don't think the photo will win any prizes, but we had fun making and eating these! This was first stab at a recipe like this and it wasn't that difficult and came out great! INGREDIENTS 1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal 1 cup semi-sweet chocolate morsels 1 cup butterscotch chips DIRECTIONS 1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Kellogg's® Rice Krispies® cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. 2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
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