Recipes Cookbook - Easy Boston Cream Poke Cake

Easy Boston Cream Poke Cake | #Easy #Boston #Cream #Poke #Cake #Bostoncreampiepokecake #Bostoncreamcakehomemade #Bostoncreampokecakerecipe #Easydesserts #Bostoncreampierecipe #Easybostoncreampie #Cakedesserts #Eatdessert #Yummysweets #Cakefrosting #Cupcakecakes #Cakecookies

Ingredients

• 1 box yellow butter recipe cake mix & ingredients to make
• 2 small boxes French Vanilla instant pudding
• 1 tub chocolate frosting or chocolate ganache Recipe below

Instructions

1. Bake cake as directed on the box in a 9x13 baking pan.
2. Prepare the pudding as directed on the box.
3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
4. Spread the pudding over the cake, pushing it into the holes.
5. Refrigerate for 1 1/2 - 2 hours.
6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
7. Spread the frosting over the cake and refrigerate 4 hours or overnight.

recipe adapted >>>>>  here

Recipes Cookbook - French Country Apple Cake

French Country Apple Cake |#Strawberryrecipes #Goodhumorstrawberryshortcaketrifle #Strawberryshortcakeoreotrifle #Frenchapplecake #Strawberrycake #Applecoffeecakerecipes #Strawberryskilletcake #Cookingrecipes #Cupcakecakes #Deliciousdesserts #Skilletdesserts #Cakedesserts

Ingredients

• 1 stick (8 tbs) unsalted butter softened
• 1 1/4 cups granulated sugar divided
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup full fat sour cream
• 2 large apples peeled and sliced
• 1/2 cup walnuts finely chopped
• salted caramel sauce for serving

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 2 to 3 minutes.
3. Add the eggs and vanilla and beat until smooth.
4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture, beating just until combined after each addition.
5. Fold in the apples. Spread the batter in the prepared cake pan
6. Sprinkle the walnuts evenly on top of the cake batter.
7. Sprinkle the remaining 1/4 cup of sugar evenly over the walnuts.
8. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
9. Let the cake cool in the pan and slice and serve the cake from the pan. This cake is even better if it is still warm when served!
10. Drizzle each slice of cake with salted caramel sauce to serve.

recipe adapted  >>>>>  here

Recipes Cookbook - BAKED ZITI WITH RICOTTA RECIPE

BAKED ZITI WITH RICOTTA RECIPE |#Easydinnerrecipesforfamilywithkids #Freezermealsfornewmoms #Healthyfreezermeals #Beefstewfreezermeal #Healthydinnerrecipesforfamily #Crockpotrecipes #Chickentetrazzinirecipes #Creamofchickensouprecipes #Creamofmushroomsouprecipes #Recipeswithsteak #Linguinerecipeschicken #Casseroleswithchicken

Ingredients

• 230 g (8 oz) ziti or penne or similar pasta
• 1-2 Tbsp olive oil
• 1 Tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic
• 3 cups crushed tomatoes with juice
• 1/2 tsp Italian seasoning (oregano, basil and thyme)
• 1-2 tsp sugar
• 1 Tbsp red wine, optional
• 2 cups water
• salt, black pepper
• 1 cup (230 g) ricotta cheese
• 1/2 cup (60 g) mozzarella, cut into small cubes
• 1/4 cup Parmesan cheese grated
• 1 small egg

Instructions

1. OPTIONAL STEP: Soak ziti pasta in salty water while you're preparing the sauce (to shorten cooking time).
2. Saute onion in olive oil and butter until soft. Add garlic, tomatoes, wine, sugar and seasonings and cook for about 5-10 minutes.
3. Drain pasta, add it together with 2 cups water to tomato sauce in the pot. Bring to boil, cover and cook on low boil, stirring from time to time, until pasta is tender, about 10-15 minutes.
4. Combine ricotta, mozzarella, Parmesan cheese and egg. Season with salt. Stir half of the mixture into pasta and dollop remaining on top.
5. Transfer the pan to the 500 F (260 C) preheated oven. Bake One Pot Baked Ziti with Ricotta until cheese has melted and starts browning, about 5 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE

SPICY SHRIMP TACOS WITH CREAMY SRIRACHA SAUCE |#Seafoodrecipes #Foodrecipesfordinner #Quickdinnerideas #Shrimpmealprep #Mexicanshrimprecipes #Foodrecipeseasy #Blackenedshrimptacos #Spicyshrimptacos #Shrimptacosaucerecipe #Srirachashrimptacos #Whole30shrimptacos #Grilledshrimptacos

Ingredients

• 20 medium shrimp peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder optional
• 1/4 teaspoon black pepper optional
• 1/4 teaspoon kosher salt
Cilantro Lime Slaw
• 2 cups cabbage shredded
• 1/4 cup red onion thinly sliced
• 1/4 cup cilantro minced
• 1/2 jalapeno, seeded optional
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• salt and pepper to taste
• Creamy Sriracha sauce
• 1/4 cup ranch dressing or sour-cream or greek Yogurt
• 1 tablespoon Sriracha
• 6 small corn or flour tortillas

Instructions

1. To cook the Shrimp:
2. Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
3. To make the Slaw
4. Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
5. To make creamy Sriracha Sauce
6. Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
7. To assemble:
8. Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!

recipe adapted  >>>>>  here

Recipes Cookbook - Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake | #Blueberrycheesecakecrumbcake #Peachcobblercheesecakerecipes #Moistcoffeecake #Blueberrycoffeecrumbcake #Cinnamoncrumbcake #Blueberrycheesecakecrumbcake #Healthydessertrecipes #Blueberrycheesecakecrumbcake #Potluckdesserts #Blueberrydesserts #Blueberrycreamcheesecoffeecake #Easydessertsforacrowd

Ingredients

• Crumb Cake:
• 3 and 1/3 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup butter-cold and cut in cubes
• Grated zest from 1 lemon(optional)
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
Blueberry Cheesecake Filling:
• 8 oz. mascarpone
• 8 oz. cream cheese-softened
• ½ cup + 2 Tablespoons caster sugar
• 2 Tablespoons corn starch
• 2 eggs
• 1 teaspoon vanilla
• 1 and 2/3 cups of blueberries
Glaze:
• ½ cup powdered sugar
• 2–3 teaspoons milk

Instructions

1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Recipe has been adapted from >>>>>  here