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Recipes
Pumpkin Caramel Ice Cream Pie
By ROBandSEAN
Layers of spiced pumpkin ice cream and vanilla ice cream top gooey caramel on a graham cracker crust
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup whipping cream
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 cartons (14 ounces each) vanilla ice cream
- 1 cup pumpkin purée, homemade or canned
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 About 1 tablespoons toasted pumpkin seeds (optional)
Coconut Triple-Layer Cake
By ROBandSEAN
Preparation Preheat oven to 350°
- Cooking spray
- 1 tablespoon cake flour
- 3 1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups sugar
- 1/4 cup butter or stick margarine, softened
- 1 1/2 tablespoons vegetable oil
- 2 large egg whites
- 1 2/3 cups fat-free milk
- 1/2 cup plain fat-free yogurt
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon butter extract
- Fluffy Coconut Frosting
- 2/3 cup flaked sweetened coconut
Instant Pot Samoa Cheesecake
By ROBandSEAN
I love how creamy this cheesecake bakes
- CRUST:
- 1 cup chocolate graham crackers, crushed
- 1/8 cup granulated sugar
- 1/4 cup unsalted butter, melted
- FILLING:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- TOPPING:
- 1 1/2 cups sweetened shredded coconut
- 12 chewy Kraft caramels
- 3 tablespoons heavy cream
- 1/4 cup semi sweet chocolate chips
Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce
By ROBandSEAN
Directions Heat grill to high
- 46 chicken wings
- Vegetable oil
- Salt and freshly ground pepper
- Chipotle Hot Sauce, recipe follows
- Blue Cheese-Yogurt Dip, recipe follows
Eggplant Parmesan
By ROBandSEAN
This (non-casserole) version of eggplant parmesan is lighter and fresher tasting than the classic—we ditched the
- 1/4 cup olive oil, divided
- 1/2 onion, chopped
- 2 large garlic cloves, minced
- 1/2 cup dry red wine, such as Cabernet Sauvignon
- 1 can (28 oz.) crushed tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chile flakes
- 1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick)
- 8 ounces water-packed fresh mozzarella cheese, cut into 8 slices
- 1/2 cup fresh oregano
- 1/2 cup torn basil leaves
- 1/2 cup crushed croutons
Hot Crawfish Dip
By ROBandSEAN
Photo: Jennifer Davick; Styling: Amy Burke Massey In Louisiana, February me...
- 1/2 cup butter $
- 1 bunch green onions, sliced (about 1 cup)
- 1 small green bell pepper, diced $
- 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
- 2 garlic cloves, minced
- 1 (4-oz.) jar diced pimiento, drained
- 2 teaspoons Creole seasoning
- 1 (8-oz.) package cream cheese, softened $
- French bread baguette slices $
- Garnishes: sliced green onion, chopped flat-leaf parsley
Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs
By ROBandSEAN
1. Toast couscous in 1 tbsp
- 1 cup pearl couscous or fregola sarda*
- 5 About 5 tbsp. extra-virgin olive oil, divided
- 3/4 About 3/4 tsp. kosher salt, divided
- 2 garlic cloves, thinly sliced
- 2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves)
- 1/2 cup reduced-sodium chicken broth
- 1/2 About 1/2 tsp. pepper
- 1/4 cup distilled white vinegar
- 4 large chicken or duck* eggs
- 1/2 About 1/2 cup finely grated parmesan cheese
Marvelous Cannoli Cake Recipe
By ROBandSEAN
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts w...
- FILLING:
- Ingredients
- 1 package (18-1/4 ounces) French vanilla cake mix
- 1 carton (16 ounces) ricotta cheese
- 1/2 cup confectioners' sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon almond extract
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 2 ounces semisweet chocolate, finely chopped
- FROSTING:
- 2 cartons (8 ounces each) Mascarpone cheese
- 3/4 cup confectioners' sugar, sifted
- 1/4 cup whole milk
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 2 tablespoons miniature semisweet chocolate chips
Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
By ROBandSEAN
Preparation Preheat oven to 375°
- 2 1/2 tablespoons Italian-seasoned breadcrumbs
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
- 1 (3-ounce) package herbed goat cheese, softened
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
Red Velvet Cupcakes with Cream Cheese Frosting
By ROBandSEAN
Directions Preheat the oven to 350 degrees F
- For the Cream Cheese Frosting:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish