Chicken Gloria Casserole

• Prep Time 25 min
• Total Time 60 min

Ingredients

3

skinless boneless chicken breasts, trimmed and cut in half lengthwise

Salt

Pepper

1/3

cup Gold Medal® all-purpose flour

3

tablespoons vegetable oil

2

tablespoons butter

1

container (8 oz) sliced fresh mushrooms

1/2

cup cream sherry wine

1

can (18 oz) Progresso® creamy mushroom soup

6

slices Muenster cheese

3

tablespoons chopped fresh parsley 

Directions

• 1 Heat oven to 350°F.
• 2 Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
• 3 In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don’t need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
• 4 Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
• 5 Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
• 6 Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to boil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
• 7 Top with parsley. Source :bettycrocker.com

 

Chocolate-Strawberry Icebox Cake

• Prep Time 20 min
• Total Time 2 hr 30 min

Ingredients

1

lb fresh strawberries, cut into quarters

3

tablespoons powdered sugar

3

cups cold whipping cream

1

container (8 oz) mascarpone cheese

1/2

cup powdered sugar

1

teaspoon vanilla

1

box (14.4 oz) chocolate graham crackers

1

cup miniature semisweet chocolate chips 

Directions

• 1 In medium bowl, place strawberries. Sprinkle with 3 tablespoons powdered sugar; let stand 10 minutes. Crush with potato masher or spoon; set aside.
• 2 In large bowl, beat whipping cream with whisk attachment of electric mixer on low speed until stiff peaks form.
• 3 In medium bowl, beat cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until combined. Fold in whipped cream, then fold in mashed strawberries.
• 4 Line bottom of 13x9-inch pan with single layer of graham crackers. Spread one-third of the strawberry-cream mixture over crackers; sprinkle with 1/3 cup of the chocolate chips. Repeat layers twice. Refrigerate 2 hours before serving.

Source :bettycrocker.com

 

Orange Creamsicle Cheese cake

Orange Creamsicle Cheesecake 

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Ingredients

Graham Cracker Crust
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs
Cheesecake
2 - 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream
Orange Creamsicle Layer
1 - 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 - 8 oz container of whipped topping such as Cool Whip

Instructions

Preheat the oven to 325 degrees.
In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9" springform pan. Set aside.
In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour the filling into the crust.
Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.
Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it's completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.
When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake. Source :bettycrocker.com

Easy Tiramisu Brownie Bars

Ingredients

1

box (1 lb 2 oz) Betty Crocker® ultimate fudge Premium brownie mix

1/2

cup cold brewed coffee

1/2

cup vegetable oil

1

egg

1

package (8 oz) cream cheese, softened

1/2

cup powdered sugar

2

teaspoons rum extract or 2 tablespoons light rum

1 1/4

cups whipping cream

1

tablespoon unsweetened baking cocoa

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• 2In large bowl, stir together brownie mix, pouch of chocolate syrup (from brownie mix box), 1/4 cup of the coffee, the oil and egg until well blended. Pour into pan.
• 3Bake 22 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Drizzle remaining 1/4 cup coffee over warm brownies. Cool completely in pan on cooling rack, at least 1 hour.
• 4In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
• 5Sift or sprinkle cocoa over top. Cover; refrigerate at least 2 hours or until topping is firm. Cut into 8 rows by 3 rows. Store covered in refrigerator. Source :bettycrocker.com

amazing angel food cake recipes

Ingredients

delicious magazine recipes

delicious magazine recipes

chocolate Sponge:
eggs -3
sugar – 75gms /powdered
cornflour – 1 tbsp
cocoa – 2 tbsp
flour – 75 gms minus 3 tbsps
baking powder – 1 tsp
Pinch of salt
vanilla essence – 1 tsp
Strawberry Sponge:
eggs – 3
sugar – 75 gms
cornflour – 1 tbsp
flour – 75gms minus 1 tbsp
baking powder – 1 tsp
Pinch of salt
Strawberry essence – 1 tsp
Method : Similar to above.
Filling :
Cream – 400ml (35% fat)
Strawberry essence -1 tsp (optional)
powdered sugar – 2-3 tbsp (increase if strawberries are tart)
strawberries – 200gms/ chopped; reserve 3-4 for decoration
Ganache:
dark chocolate – 200gms
Cream – 200ml
How to make Chocolate Strawberry Cake
Line & grease a 8″ spring form tin.
Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
Preheat the oven to 180 degrees C.
Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
Beat in the vanilla essence.
Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
Turn into the prepared tin & bake for 25-30 minutes/ until done.
Remove from tin after 5 minutes, take off the lining & cool completely on rack.

delicious magazine recipes

Filling:
Whip cream, essence & sugar till it holds peaks.
Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
Fold in the strawberries.
Don’t make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.

delicious magazine recipes

Ganache:
Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately. I’ve found that unless you sieve the ganache, its not easy to pipe it through an icing set. Its fine for spreading though.
Set aside to cool. It will thicken as it cools & get a spreadable consistency.

delicious magazine recipes

Finishing off:
Cut each sponge into 2, so there are a total of 4 layers.
Sandwich them with the strawberry cream, using 1/3 each time.
Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.
Source :bettycrocker.com

Dessert pizza, YUMMO

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

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 :betycrocker.com

Chocolate Malt Ice-Cream Cake

• Prep Time 20 min
• Total Time 6 hr 55 min

Ingredients

1 1/2

cups Gold Medal® all-purpose flour

1

cup sugar

1/4

cup unsweetened baking cocoa

1

teaspoon baking soda

1/2

teaspoon salt

1

cup water

1/3

cup vegetable oil

1

teaspoon white vinegar

1

teaspoon vanilla

1

cup chocolate fudge topping

1 1/2

quarts (6 cups) vanilla ice cream, slightly softened

2

cups malted milk ball candies, coarsely chopped

1

cup whipping (heavy) cream

1/4

cup chocolate fudge topping

Additional malted milk ball candies, if desired

Directions

• 1 Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
• 2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• 3 Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
• 4 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
• 5 Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.Source :bettycrocker.com