Crack Potatoes

You need to prepare this reecipe

 2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

How to make this recipe :

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.  

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them.  I wrapped them with plastic wrap and then foil

ssssssssssssssssssssssssssssssssssssssssssssssssssssss

sssssssssssssssssssssssssssss

ssssssssss

s

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

Toffee Caramel Apple Cake

You need to prepare this recipe

3 eggs

2 1/2 c sugar

1 1/2 c vegetable oil

3 c all purpose flour

2 tsp vanilla

1 tsp ground cinnamon

2 1/2 c diced apples

1 c chopped walnuts (optional)

1 c heath bar toffee bits 

CARAMEL SAUCE

1 stick butter

1 c light brown sugar

1/8 c milk

How to make this recipe :

Preheat oven 350 degrees.

Cream together sugar, eggs, and oil.

Add flour and cinnamon; mix together until well blended. (batter will be thick)

Add vanilla, nuts, and diced apples.

Spread into a lightly greased and floured 13 x 9-inch baking dish; bake for 45 to 60 minutes. Cake is done when toothpick inserted in center comes out clean.

Caramel sauce - combine all ingredients in a saucepan. Heat over medium heat. Bring to a boil stirring constantly. Boil for 2 minutes.

Use a butter knife or end of a wooden spoon to poke slits/holes in the warm cake. Pour caramel sauce over cake and sprinkle Heath Bar toffee bits over top of caramel sauce.

An alternate caramel sauce:

1 bag Kraft caramels unwrapped

1/3 cup evaporated milk

Combine caramels and evaporated milk in a glass bowl. Melt in microwave in 30 second increments. 

ssssssssssssssssssssssssssssssssssssss

sssssssssssssssssssssss

ssssssss

s

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly

ssssssssssssssssssssssssssssssssssssss

sssssssssssssssssssss

ssssssss

s

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

Beef Noodle Casserole

1 pound ground beef
1 (14½ oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
½ cup green pepper, chopped
1 (4 oz.) can sliced mushrooms, drained
1 clove garlic, chopped
2 teaspoons salt
2 teaspoons sugar
½ cup beef broth
1 (8 oz.) package cream cheese, softened
1 cup sour cream
⅓ cup onion, chopped
2 cups shredded Cheddar cheese, divided
1 (8 oz.) package wide egg noodles, cooked
Instructions

Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar, and broth; cover and simmer over low heat for 10 minutes.
In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
In an ungreased 13" x 9" inch baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

The Best Spaghetti Casserole

1 (16 ounce) package spaghetti

2 pounds ground beef

1/4 cup chopped onion

2 (26.5 ounce) cans meatless spaghetti sauce

1 (16 ounce) container fat-free sour cream

2 cups shredded mozzarella cheese, divided

1/2 cup Parmesan cheese

salt and black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.Bake in preheated oven until hot and bubbly, about 30 minutes.

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

Pecan Pie Bars

Crust 

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

2 cups of flour

1/2 cup of icing sugar (powdered/confectioners sugar)

1 cup of butter

Filling

Cream together:

1/2 cup sugar

3 eggs

Add:

1 cup light corn syrup

1 tsp vanilla

1/2 stick of butter (melted)

a pinch of salt

2 cups of pecans

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

ssssssssssssssssssssssssssssssssssssssssssssssssssssss

ssssssssssssssssssssssssss

sssssssssssss

s

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

White Chicken Enchiladas

8 flour tortillas, soft taco size

2 cups cooked, shredded chicken (I used half of a rotisserie chicken)

2 cups shredded Monterey Jack cheese 

3 Tbsp butter 

3 Tbsp flour 

2 cups chicken broth 

1 cup sour cream 

1 (4 oz) can diced green chilies 

Preheat oven to 350 degrees. 

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down. 

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese. 

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

:: Pioneer Woman’s Cinnamon Rolls ::

 

DOUGH

1 quart whole milk

1 c. vegetable oil

1 c. sugar

2 packages active dry yeast

9 c. all-purpose flour

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 Tablespoon salt

FILLING

2 c. melted butter, plus more as needed

1/4 c. ground cinnamon for sprinkling

2 c. sugar, plus more as needed

Instructions :

1.  For the dough, heat the milk, vegetable oil, and sugar in a medium sauce pan over medium heat; do not allow the mixture to boil.  Set aside and cool to lukewarm.

2.  Sprinkle the yeast on top and let it sit on the milk for 1 minute.

3.  Add 8 cups of the flour.  Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

4.  Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.  Stir thoroughly to combine.

5.  To assemble the rolls, remove half the dough from the pan.  On a floured baking surface, roll the dough into a large rectangle, about 30×10 inches.

6.  To make the filling, pour 1 cup of the melted butter over the surface of the dough.  Use your fingers to spread the butter evenly.

7.  Generally sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter.

Feel free to taste anything left on the table.  And in a swimsuit if you happen to have one handy.  =)

8.  Now, beginning at the end farthest from you, roll the rectangle tightly toward you.  Use both hands and work slowly, being careful to keep the roll tight.

9.  When you reach the end, pinch the seam together.

10.  Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices.  One log will produce 20 to 25 rolls.

11.  Pour a couple of Tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.

12.  Place the sliced rolls in the pans, being careful not to overcrowd.

13.  Repeat the rolling/sugar/butter process with the other half of the dough and more pans.  Preheat the oven to 375 degrees.  Cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.  Remove the towel and bake for 13 to 17 minutes, until golden brown.  Don’t allow the rolls to become overly brown.

 14.  After the rolls come out of the oven allow them to cool for 5 minutes.  While they are still warm drizzle the icing of your choice all over and spread evenly.*

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

All-In-One Magic Bathroom Cleaner

 

-1 Professional Spray Bottle (it is worth the extra $1, trust me!)

-8 oz. Distilled White Vinegar

-4 oz. Lemon Juice

-2 oz. Liquid Soap (I use Dawn)

-2 tsp. Baking Soda

-10 oz water

To Mix:

Add the Baking Soda and Vinegar FIRST and let it fizzle out before adding the rest of the ingredients because it will foam. Funnel in all the ingredients, squeeze out the suds, screw on your cap and go make your bathroom sparkle!

To Use: 

Clear the surfaces, use toilet tissue to wipe off any dirt, hair, spilled liquids, ect. Using the lightest spray setting, spray down everything- sink, counter, mirror, faucets, tub and the whole toilet, inside and out. I let it sit while I sweep the floor. I then use a microfiber cloth to wipe down the surfaces from the cleanest to the dirtiest. In our house that means mirror, faucets, sink, tub/shower and then the toilet. Be sure to rinse out the tub/shower really well so it isn't slippery.

Stubborn stains in your tub? 

Whether its a dirt ring at the top or dirt stuck in the textured bottom, this will solve your problem! Spray down the problem area heavily, and then using a sponge with a non-scratch scrubber, scrub in a circular motion. Again, rinse very well and then put on your shades because its going to be shiny.

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

Chicken Pot Pie

 

    2 cups cooked and shredded chicken

    1 cup sliced carrots

    1 cup frozen green peas

    ½ cup sliced celery

    ⅓ cup butter

    ⅓ cup chopped onion

    ⅓ cup flour

    ¼ teaspoon black pepper

    ¼ teaspoon garlic powder

    2 cups chicken broth (I used home-made stock, you may want to add salt in with the pepper, the stock had enough flavor that it didn’t need it.)

    ¾ cup milk

    2 ( 9 inch) unbaked pie crusts

Instructions

    Preheat oven to 425 degrees F (220 degrees C). Spray a 9 inch pie dish with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.

    Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes. Drain and reserve broth. Stir the chicken into the vegetable mix.

    Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, pepper, salt if needed, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.

    Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken, and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.

    Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.

    Cool for ten minutes before cutting.
Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

:: Chicken Roll Ups ::

6 oz cooked chicken breast, chopped

1 can crescent rolls

1 can cream of chicken soup

1/2 cup milk

1/2 cup cheese

Preheat oven to 350.  Lightly spray a 9x13-inch pan with cooking spray. 

Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.

 Bake for 30 minutes or until bubbly.

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

BANANA AND RAISIN CAKE

This cake is so good and even better with a cup of coffee.  It is a very moist cake, too.

1 cup raisins

1/4 cup rum (Can use apple juice, bourbon or water, too)

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3 eggs

2/3 cup sugar

1 teaspoon vanilla extract

1 cup applesauce

4 tablespoons butter or margarine, melted

1/2 cup buttermilk

2 bananas, cut into small pieces

1 cup nuts of your choice (Optional)

 

In a small dish cover the raisins with the rum and microwave for 1 minute.  Remove and set aside.  In a large bowl whisk together flour, baking soda, salt, cinnamon and cloves. I use the wire whisk and beat the eggs with the sugar, vanilla, applesauce and butter.  Combine egg mixture with flour mixture and stir with a spoon.  Add buttermilk and keep stirring.  Fold in bananas, raisins and nuts.  Pour into a 9 x 13 sprayed cake pan and bake in preheated 350 degree oven for 35 to 40 minutes checking for doneness as ovens vary.  Frost with your favorite frosting or with Cream Cheese Frosting below.  Enjoy!

Cream cheese frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick margarine, softened

1 box confectionery sugar (16 oz)

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency
Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school

Million Dollar Spaghetti

7 oz. pkg. thin spaghetti noodles

1 tsp. butter

1 1/2 lbs. ground beef

salt and pepper

1 tsp. minced green pepper

8 oz. pkg. cream cheese

1/4 c. sour cream

8 oz. cottage cheese

1/3 c. onion

2 tsp. melted butter

8 oz. can tomato sauce

DIRECTIONS:

1. Cook spaghetti noodles and drain. Saute beef in butter until brown, then add onions, green peppers, salt, pepper and tomato sauce. Remove from heat.

2.Combine cheeses and sour cream.

3. Using a 2 quart casserole dish, spread half of spaghetti noodles, cover with cheese and then cover with meat sauce and add remaining noodles to the top.

4. Pour melted butter over spaghetti noodles then spread remaining meat sauce over the top.

5. Bake at 325-350 for about 30 minutes.
Keyword :

Keyword :

 college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, 

::Oooey Gooey Cinnamon Swirl Cake::

 

BATTER

3 c all purpose flour

1/4 tsp salt

1 c sugar

4 tsp baking powder

1 1/2 c milk

2 eggs

2 tsp vanilla extract

1/2 c butter, melted

TOPPING

1 c butter, very softened

1 c brown sugar

2 Tbsp all purpose flour

2 Tbsp cinnamon

GLAZE

2 c powdered sugar

5 Tbsp milk

1 tsp vanilla extract

Directions

1 In a large bowl, mix all "BATTER" ingredients, except butter. Mix well

2 Slowly add in melted butter and mix well.

3 Pour batter into a greased 9"x13" pan. (If you would like a thicker cake, you may also use a 9"x9" pan)

4 In seperate bowl, mix topping ingredients together til combined.

5 Drop topping onto prepared batter and swirl with a butter knife.

6 Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9"x9" pan, bake for 50 mins)

7 Pull cake out of oven and mix glaze ingredients in seperate bowl.

8 While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving

Keyword :

baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school