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Recipes
Marshmallow Fluff
By Unicorn1259
1 In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until t...
- 3 egg whites
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups icing sugar (confectioner's)
- 1 tablespoon vanilla extract
Taste a Rainbow
By Unicorn1259
1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls
- White cake mix (we used an 18-1/4-ounce box)
- Food coloring (red, blue, green, and yellow)
- Baking cups
- Whipped cream (optional)
Easy OREO Truffles
By Unicorn1259
1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
S’mores Bars
By Unicorn1259
1. Preheat the oven to 350 degrees
- 1 stick of butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 king-sized dark chocolate bars
- 1 large egg
- 1 1/2 cups marshmallow creme/fluff
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup graham cracker crumbs (~7 full-sized graham cracker sheets, processed til fine)
- 1 tsp baking powder
- 1/4 tsp salt
Lemon Tea Cookies
By Unicorn1259
Cream the butter. While creaming, add the confectioners sugar using a sifter
- Icing:
- 1 cup unsalted butter
- 1 1/2 cups flour
- 1/2 cup confectioners sugar
- 3/4 cup corn starch
- 4 tsp lemon zest
- 1/4 tsp salt
- 3 tbsp lemon juice
- 2 cups confectioners sugar
- 4 - 5 tsp lemon juice
- dash of salt
White Chocolate-Raspberry Cheesecake Bars
By Unicorn1259
1) Heat oven to 350ºF. 2) Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan
- 12 OREO Cookies, finely crushed (about 1 cup)
- 2 tablespoon butter, melted
- 3 squares BAKER'S White Chocolate, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup red raspberry preserves
Chicken Pot Pie
By Unicorn1259
Mix all ingredients together and top with crust
- 3 chicken breasts, cooked & chopped
- 1 can Veg-All, drained
- 1 can cream of chicken soup
- 1 1/2 cups chicken broth
- 6-8 tbsp. butter, melted
- pie crust
Easy Homemade Doughnuts
By Unicorn1259
1 Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°...
- Doughnuts:
- 1 roll biscuits (Pillsbury Grands)
- 8 cups vegetable oil
- Plain Glaze:
- 2 cups confectioners’ sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Orange-Cardamom Glaze:
- 2 cups confectioners’ sugar
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 1/2 teaspoons finely grated zest plus 6 tablespoons juice from 2 oranges
- Brown Butter Glaze:
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 cups confectioners’ sugar
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Chocolate Glaze:
- 1 cup confectioners’ sugar
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup milk
- Pink Glaze:
- 2 cups confectioners’ sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1/4 cup strawberry-flavored milk
Ultimate Chicken Pot Pie
By Unicorn1259
1. Prepare the Cream Cheese Pastry and refrigerate
- For the pastry:
- Kosher salt
- 1 1/2 1 1/2 1/2 c. cubed cooked or roasted chicken
- 6 6 6 T. unsalted butter
- 1/2 1/2 1/2 medium onion, chopped
- 1/2 1/2 1/2 medium carrot, chopped
- 2 2 2 purple fingerling potatoes, chopped
- 2 2 2 baby zucchini, chopped
- 2 2 2 fresh asparagus spears, chopped
- 1/2 1/2 1/2 celery stalk, chopped
- 2 2 2 oz. mushrooms, sliced
- 1/2 1/2 1/2 tsp. fresh thyme
- 1/3 1/3 1/3 c. frozen peas
- freshly ground black pepper
- 1/2 1/2 1/2 c. dry white wine
- 3 3 3 oz. Stilton or other mild bleu cheese
- 3 3 3 T. all-purpose flour
- 1 1 1 c. chicken stock, best with leftover baking juices
- 1 1 1 bay leaf
- 1/2 1/2 1/2 T. flat-leaf parsley, chopped
- 1/2 1/2 1/2 recipe Cream Cheese Pastry (see below)
- 1 1 1 large egg
- 1 9-inch lb. dough for two 9-inch tarts
- 1 1 1 c. (2 sticks) unsalted butter, at room temperature
- 3/4 3/4 3/4 c. (6 oz.) cream cheese, at room temperature
- 1 1/2 1 1/2 1/2 c. all-purpose flour
- Method:
- 1 1 1 . In a bowl, blend the butter and cream cheese until combined.
- 2 2 to . Add the flour and work to a smooth dough.
- 3 3 1 to Form into a ball, wrap in plastic and refrigerate at least 1 hour, or until firm enough to roll out.
Oreo Kisses
By Unicorn1259
1. Finely crush all but seven cookies in a food processor or place them in a ziploc bag and crush into a fine consi...
- 1 package oreo cookies (divided… use cookie including the cream center)
- 1 8oz. package cream cheese (softened)
- chocolate bark