Chocolate Peppermint Roll Cake

Ingredients

• For the cake:
• 1 box super-moist cake mix
• 6 eggs
• ½ cup water
• ¼ cup vegetable oil
• Cocoa powder for rolling
• For the filling:
• 1 cup butter, room temperature
• ½ cup heavy cream

• 4 cups powdered sugar
• 1–2 tsp peppermint extract
• ½ cup peppermints or candy canes, crushed
• For the ganache:
• 8 oz dark chocolate chips
• ½ cup heavy cream
• Pinch of coffee granules (optional)
• Garnish:
• Extra crushed candies & chocolate shavings
  
  

 

Let's get Cooking...

1. Preheat oven to 350ºF. Line and grease a baking sheet with a silicone baking mat.
2. In a bowl, mix together all ingredients for the cake and bake for about 15 minutes until a toothpick comes out clean. Run a knife around the edge to help release cake freely.
3. While the cake is still warm, moisten a towel, and sprinkle finished cake with cocoa powder. Flip cake over onto towel, sprinkle the top with more cocoa powder, and carefully roll with towel starting with the widest edge. Let cool completely. (The damp towel helps the cake roll more easily.)
4. For the filling, combine all ingredients except crushed candy cane, and whip until blended.
5. For the ganache, place all ingredients in a heat-proof bowl, pop into the microwave and heat in 30 second intervals until melted.
6. Unroll cooled cake and fill with buttercream filling. Sprinkle with crushed peppermints, then re-roll carefully, tidying up the ends as you go (some filling may escape the ends, so you may have to trim the sides for a nice clean roll).
7. Place on a cooling rack. Drizzle with ganache and top with more crushed candies and chocolate shavings.

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Fruit Pizza

• Prep Time 20 min
• Total Time 1 hr 20 min

Ingredients

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup butter or margarine, melted

1

egg

1

cup whipping cream

1/2

cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)

3 1/2

cups assorted fresh fruit 

Directions

• 1 Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
• 2 In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• 3 In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

  Source : bettycrocker.com

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Moroccan Lamb Tagine

Easy and Authentic Recipe for Moroccan Lamb Tagine

This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!   There are just six simple steps to tagine heaven!
Ingredients
1 tsp cayenne pepper, 2 tsp ground black pepper, 1½ tbsp paprika, 1½ tbsp. ground ginger, 1 tbsp turmeric, 2 tsp ground cinnamon, 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total), 2 large grated onions, 2 tbsp olive oil, 2 tbsp argan oil, 3 crushed garlic cloves, 570ml/1 pint tomato juice, 2 400g tinned chopped tomatoes, 115g/4oz dried apricots cut in half, 55g/2oz dates cut in half, 55g/2oz sultanas or raisins, 85g/3oz flaked almonds, 1 tsp saffron stamens soaked in cold water, 600ml/1 pint stock (preferably lamb), 1 tbsp clear honey, 2 tbsp coriander (roughly chopped), 2 tbsp flat leaf parsley (roughly chopped).

Authentic Lamb Tagine  - Preparation method
1. Preheat the oven to 150C/300F/Gas2.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve
For an authentic taste of Marrakech, this traditional Moroccan lamb tagine recipe is hard to beat. The fact that the dish is so easy to produce guarantees the desired result. Enjoy!
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Entire Chicken

Ingredients:
- 4 tsp salt
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp white pepper
- 1/2 tsp black pepper
- 3 Tbsp. minced garlic
- 2.5 lb chicken
- 4 cloves of garlic
- half a lemon
- quarter of an onion
- 2 medium carrots
- 3 ribs of celery
- 1 medium onion
- 1 large potato

Combine salt, cayenne pepper, paprika, thyme, white pepper, black pepper and garlic. Rub the mix all over the chicken. Stuff the chicken cavity with garlic cloves, half a lemon and quarter of an onion.

Place the chopped carrots, celery, onion and potato into the bottom of your slow cooker. Place your seasoned chicken over the chopped vegetables. Cover and cook on low for 8 hours (or high for 4 hours).

Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.
The video of the recipe is here :

https://youtu.be/zNNbw88Y4Z4

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Breakfast Fruit Pizza Strudel

• Prep Time 15 min
• Total Time 15 min

Ingredients

2

Pillsbury™ Toaster Strudel™ frozen cream cheese & strawberry pastries

1/4

cup sliced strawberries

1/4

cup blueberries

1/4

cup raspberries 

Directions

• 1 Toast and squeeze icing on pastries as directed on package.
• 2 Top with berries. Serve immediately.

Source : bettycrocker.com

 

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Homemade Eggnog Ice Cream Parfaits

•  
• Prep Time 20 min
• Total Time 5 hr 20 min

Ingredients

Parfaits

1

jar (10 oz) maraschino cherries, drained

1

pint (2 cups) whipping cream, chilled

1

can (14 oz) sweetened condensed milk (not evaporated)

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1

tablespoon rum extract

2

teaspoons vanilla

12

jelly jars or drinking glasses (8 oz each)

3

cups Cinnamon Toast Crunch™ cereal 

Directions

• 1 Reserve 12 whole cherries for garnish. Chop remaining cherries; set aside.
• 2 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• 3 In large bowl, stir together condensed milk, cinnamon, nutmeg, rum extract and vanilla. Fold in whipped cream until combined.
• 4 To make each parfait in jelly jar or glass, layer about 1 tablespoon cereal, about 1/4 cup cream mixture, some of the chopped cherries, another tablespoon cereal and a layer of cream mixture. Sprinkle top with cereal; top with 1 reserved whole cherry.
• 5 Cover; freeze at least 5 to 6 hours before serving.

 

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Greek Quesadillas

• Prep Time 30 min
• Total Time 30 min

Ingredients

Dipping Sauce

2/3

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

1

tablespoon chopped fresh dill weed

1

teaspoon extra-virgin olive oil

1

teaspoon lemon juice

1

clove garlic, finely chopped

Quesadillas

1

cup crumbled feta cheese (4 oz)

1

cup shredded mozzarella cheese (4 oz)

1

small cucumber, peeled and diced (1 cup)

1

large tomato, finely chopped (1 cup)

1/2

cup chopped pitted kalamata olives

1/8

teaspoon salt

1/8

teaspoon pepper

1

package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) 

Directions

• 1 In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper.
• 2 Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.
• 3 Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

 source :bettycrocker.com

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Pineapple Zucchini Bread

• Prep Time 20 min
• total Time 2 hr 0 min

Ingredients

Bread

1

cup packed brown sugar

1/2

cup butter or margarine, softened

1

cup shredded zucchini (1 small)

1

can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid

2

eggs, slightly beaten

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1

teaspoon ground cinnamon

1/4

teaspoon salt

1/4

teaspoon ground allspice

1/2

cup chopped walnuts or pecans

Glaze

1/2

cup powdered sugar

Reserved 1 tablespoon pineapple liquid

1

teaspoon corn syrup

1/4

teaspoon ground cinnamon 

Directions

• 1 Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
• 2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
• 3 In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.

Source : bettycrocker.com

 

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Brownie Ice Cream Cake

• Prep Time 25 min
• Total Time 3 hr 55 min

Ingredients

1

box Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1/2

gallon (8 cups) vanilla ice cream, slightly softened

1

cup Hershey’s® hot fudge topping, warmed if desired

2

tablespoons Betty Crocker® Decorating Decors candy sprinkles

16

red maraschino cherries with stems, drained 

Directions

• 1 Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• 2 Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• 3 Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• 4 Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

source : bettycrocker.com

 

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Chocolate-Coconut Candy Bar Cake

• Prep Time 30 min
• Total Time 4 hr 10 min

Ingredients

Candy Bars

2 2/3

cups flaked coconut

1 2/3

cups powdered sugar

1/4

cup butter or margarine, softened

2

tablespoons hot water

1

teaspoon vanilla

Cake

3

egg whites

1/2

teaspoon cream of tartar

2

cups granulated sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

3

egg yolks

1

teaspoon vanilla

1

teaspoon coconut extract

1

cup buttermilk

1

teaspoon baking soda

2

cups Gold Medal® all-purpose flour

1

cup chopped almonds

1

cup flaked coconut

Creamy Filling

1

cup granulated sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

2/3

cup evaporated milk

2

teaspoons vanilla

Frosting

4

cups powdered sugar

1/3

cup butter or margarine, softened

1/2

cup baking cocoa

1

teaspoon vanilla

1/3

cup hot water 

Directions

• 1 Heat oven to 350°F. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces. Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper.
• 2 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.
• 3 In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended. Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• 5 In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.
• 6 In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable. Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily).

 source: bettycrocker.com

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Slow-Cooker Peach Cobbler

• Prep Time 20 min
• Total Time 3 hr 20 min

Ingredients

4

cups fresh or frozen sliced peeled peaches

1/4

cup sugar

1

cup Original Bisquick® mix

1/2

cup sugar

  cup milk

Ice cream or whipped cream 

Directions

• 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
• 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
• 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
• 4 Serve cobbler with ice cream. source :bettycrocker.com

 

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Irish Cream Celebration Cake

• Prep Time 30 min
• Total Time 3 hr 0 min

Ingredients

Cake

1

box Betty Crocker® SuperMoist® devil’s food cake mix

1

box (4-serving size) chocolate instant pudding and pie filling mix

4

eggs

1/3

cup vegetable oil

1

cup Irish cream liqueur

1

cup sour cream

Irish Cream Frosting

1

cup butter, softened

4

oz (half of 8-oz package) cream cheese, softened

3

cups powdered sugar

1/4

cup Irish cream liqueur

1

teaspoon vanilla

Chocolate Glaze

4

oz bittersweet baking chocolate, chopped

1/2

cup whipping cream

1/4

cup light corn syrup

2

teaspoons vanilla

1/3

cup sliced almonds, toasted  

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• 2 In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• 3 In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• 4 Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• 5 Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• 6 Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator source :bettycrocker.com

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