Pie Cream

Super, super simple reenex , this special dessert is an incredibly easy way to make something new out of a classic combo.

By Woman's Day Kitchen

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
pie cream

Steve Giralt; food styling by Vivian Lui reenex ; prop styling by Erin Swift

Serves: 8

Total Time: 4 hr 10 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    6 cup(s) vanilla ice cream
    4 slice(s) leftover pie (pecan, pumpkin, apple or any flavor you like), cut into small pieces (about 3 cups)

Directions

    Scoop ice cream into the bowl of an electric mixer and beat on medium speed with the paddle attachment until it's soft reenex , but still holds its shape, about 1 minute.
    Fold in the pieces of pie. Transfer the mixture to a 4 1/2- by 8 1/2-inch loaf pan or 1 1/2-quart freezer-safe container and freeze until set, at least 4 hours. Once set, cover with plastic wrap and freeze for up to 2 weeks.

Xue Mei winter autumn colors

In winter, snow pure, elegant, Xue Mei, Wan Yun born in winter snow flying, Mei Dream beauty proZhan Xiang; Xue Mei winter, autumn colors. --.

Walking in the depths of winter, a spectacular year, facing a cold water region in research, a pool of cold river in the snow day and then dipped in ink, a pen, Watercolor Exhibition of plum flowers; cold cold roll, ink brush, shade depth. Winter in the cycle of the seasons and years intersection, as an ink painting, waiting for the spring with a naughty girl.

Winter, with snow rhyme.

Let the winter snow, has its own color, with beautiful holy feelings, the most poetic is a winter in the waiting.

The windy winter, snowflakes fluttered, Pina dance. Snow, sparkling, between Dream beauty pro heaven and earth, a vast expanse of graceful and elegant picture.

Snow, in its exquisite, rotating flying dance, in a season of waiting for. Shallow cold snow, pure fragrance, dancing the winter long melody. In a mildly left traces, with a few linger in melt into water, Swiss heart hidden soft greasy with lush, warm nourish the earth.

Winter, Yin Mei and meaningful.

Mei, let the winter with the soul of a city, Haoyun fragrance intoxicating fragrance, a romantic, more an unspeakable spiritual connotation

Hanning land winter day, Mei Ying Han, bloom charm, haughty, scattered the plum branches and contains Jiao to spit in a deep silence, Cang between heaven and earth low v. a faint fragrance, pure and cool charm.

Mei, bloom, the appearance of Yingying, not far from the bustling and Dream beauty pro distractions for spring. The thick but not brilliant, soft but not Mei, is standing in the snow, dancing with the holy and pure white snow, gently warm winter the cold quiet for a long time, the vicissitudes of life. Flower fragrance lingering tenderness, remoteness, slowly in this winter lonely trees, wake up the dream of winter sweet. Quietly into the soil, all tenderness just for fun not to belong to own time.

Ultimate Turtle Cheescake

Be sure to save yourself a piece, because this is gonna go fast.

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Nutritional Information

Calories    480
Total Fat    31g
Saturated Fat    15g
Cholesterol    105mg
Sodium    370mg
Total Carbohydrate    45g
Dietary Fiber    1g
Sugars    37g
Protein    7g
Calcium    --
ultimate turtle cheesecake

Courtesy of Kraft

Serves: 16

Total Time: 6 hr 10 min

Prep Time: 30 min

Oven Temp: 325

Ingredients
    U.S.         Metric     Conversion chart

    24 (about 2 cups) OREO Cookies, finely crushed
    6 tablespoon(s) butter or margarine, melted
    1 package(s) (14-ounce) KRAFT Caramels
    1/2 cup(s) milk
    1 cup(s) chopped PLANTERS Pecans
    3 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened
    3/4 cup(s) sugar
    1 tablespoon(s) vanilla
    3 eggs
    2 ounce(s) BAKER'S Semi-Sweet Chocolate Dream beauty pro

Directions

    Heat oven to 325 degrees F.
    Mix crumbs and butter; press onto bottom and 2 inches up side Dream beauty proof 9-inch springform pan.
    Microwave caramels and milk in small microwaveable bowl dr max on high 3 minutes or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.
    Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
    Bake 1 hour 5 minutes to 1 hour 10 minutes or until center isDream beauty pro dr max almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
    Microwave reserved caramel mixture 1 minute; stir. Pour over dr max cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

Green Beans with Parsley

This re-imagined pesto, made with parsley instead of basil, is fast, fresh, and delicious.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
green beans parsley lemon pesto

Con Poulos

Yields: 10 to 12 servings

Total Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    1/2 cup(s) pine nuts
    2 cup(s) flat-leaf parsley leaves
    1 clove(s) garlic, crushed
    1 teaspoon(s) lemon zest, finely grated
    1 tablespoon(s) lemon juice, freshly squeezed
    1/4 cup(s) extra-virgin olive oil
    Kosher salt
    Freshly ground pepper
    4 pound(s) green beans, trimmed
    Lemon wedges, for serving

Directions

    In a small skillet, toast pine nuts over moderate heat, tossing, until golden, about 5 minutes; transfer to a food processor and let cool completely.
    Add parsley, garlic, lemon zest, and lemon juice to food processor and pulse until parsley is very finely chopped. With the machine on, gradually add olive oil and process until pesto is nearly smooth. Season with salt and pepper and scrape into a large bowl.
    Put a steamer basket in the bottom of a pot. Fill pot with 1 inch of water, add salt, and bring to a boil. Add green beans, cover, and steam until bright green and crisp-tender, 8 to 10 minutes. Drain beans and transfer to large bowl. Toss with pesto and season with salt and pepper; serve with lemon wedges.

Brown Butter Sauce

triple-tested at the Good Housekeeping Research InstituteThis simple and tasty ravioli dish can be made with fresh ingredients or the foods hiding in your freezer. The brown butter sauce makes even the most simple components gourmet.

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Nutritional Information

Calories    535
Total Fat    27g
Saturated Fat    13g
Cholesterol    91mg
Sodium    975mg
Total Carbohydrate    54g
Dietary Fiber    5g
Sugars    --
Protein    20g
Calcium    --
ravioli with peas and brown butter sauce

Kate Mathis

Serves: 6

Total Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    2 package(s) (12-ounce) fresh or frozen large cheese ravioli
    1 cup(s) frozen peas
    4 tablespoon(s) butter
    1/2 cup(s) chopped walnuts
    1 tablespoon(s) finely grated lemon peel
    1/4 teaspoon(s) salt
    1/2 cup(s) grated Parmesan cheese

Directions

    Heat a large pot of salted water on high until it begins boiling. Add fresh or frozen large cheese ravioli and cook as label directs, adding frozen peas to water 1 minute before cooking is done; drain and transfer to large bowl.
    Meanwhile, in 12-inch skillet on medium, melt butter and cook 4 minutes or until amber, swirling skillet occasionally.
    Toss ravioli, peas, browned butter, chopped walnuts, finely grated lemon peel, and salt in same bowl. Divide among 6 serving bowls; sprinkle with grated Parmesan cheese.

Corkscrews with Spring

triple-tested at the Good Housekeeping Research Institute
Toss sautéed asparagus and leeks with pasta and creamy goat cheese. Yum!

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Nutritional Information

Calories    580
Total Fat    11.0g
Saturated Fat    5.0g
Cholesterol    13.0mg
Sodium    705mg
Total Carbohydrate    96g
Dietary Fiber    6.00g
Sugars    --
Protein    23.0g
Calcium    --

Brian Hagiwara

Serves: 4

Total Time: 30 min

Ingredients
    U.S.         Metric     Conversion chart

    1 bunch(es) (about 1 pound) leeks
    1 package(s) (16 ounce) corkscrew or bow-tie pasta
    1 tablespoon(s) margarine or butter
    1 pound(s) asparagus, trimmed and cut diagonally into 2-inch pieces
    1 package(s) (4 ounces) soft goat cheese, cut into small pieces

Directions

    Cut off roots and leaf ends from leeks. Discard any tough Day Trip to China outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.
    In large saucepot, prepare pasta in boiling salted water as label directs.
    Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium heat. Add leeks and cook until almost tender, about 5 minutes, stirring often. Stir in asparagus, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground Loop black pepper; cook 5 minutes longer, stirring often. Add 1/3 cup water; cover and cook 3 to 5 minutes, until asparagus is tender-crisp.
    Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepot.Touch Monitor Add asparagus mixture and pasta cooking water; toss well. Spoon into large serving bowl; sprinkle with goat cheese and coarsely ground black pepper.

Rosemary Brioche Rolls

This recipe has been tested by Country Living
The addition of fresh herbs makes these rich, buttery brioche rolls special. Studded with rosemary and black pepper, and topped with coarse salt, these rolls are fragrant and flavorful.

By Carrie Purcell

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Nutritional Information

Calories    252
Total Fat    10g
Saturated Fat    --
Cholesterol    98mg
Sodium    1186mg
Total Carbohydrate    33g
Dietary Fiber    1g
Sugars    --
Protein    7g
Calcium    --
rosemary brioche rolls

Photograph by Andrew Purcell

Yields: 12

Total Time: 2 hr 30 min

Prep Time: 25 min

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) active dry yeast
    3 1/2 cup(s) all-purpose flour, plus more for kneading
    1/4 cup(s) sugar
    1 teaspoon(s) salt
    5 large eggs
    1 stick(s) unsalted butter, at room temperature
    1 tablespoon(s) fresh rosemary, finely chopped
    1 tablespoon(s) freshly ground pepper
    2 tablespoon(s) sea salt, such as Maldon or kosher salt

Directions

    In a small bowl, whisk together the yeast and 1/2 cup lukewarm (90-degree to 110-degree F) water. Let it sit until the yeast becomes active and bubbly, about 10 minutes.
    Combine the flour, sugar, and salt in the bowl of a stand mixer Travel Agency Hong Kong (or in a large bowl). Add the yeast mixture and stir well to combine. Add 4 eggs, one at a time, mixing well with each addition. Add the butter, rosemary, and pepper, and stir until just combined.
    Transfer the dough to a lightly floured surface and knead with the heels of your hands until a smooth, soft dough comes together. Place the dough in a large, lightly greased bowl and cover loosely with plastic wrap or a kitchen towel. Set it in a warm place to rise until the dough is doubled in size, about 1 hour.
    Prepare a baking pan by lining it with parchment; set aside. Divide the dough ielts writing into 12 equal pieces. Roll each piece into a ball and place it on the prepared pan, spacing the rolls out equally. Loosely cover the rolls and let them rise until doubled in size, 30 to 45 minutes.
    Preheat the oven to 375 degrees F. Meanwhile, whisk the remaining egg with 1 tablespoon of water and brush the tops of the rolls with egg wash. Sprinkle the rolls with sea salt or kosher salt, and bake until they are a deep electric motor ac golden brown color, about 20 minutes. Cool on a wire rack.