The Cheesecake Factory Original Cheesecake

What You'll Need

CRUST:

• One half cups graham cracker crumbs
• One quarter teaspoon ground cinnamon
• 1/3 cup melted margarine

FILLING:

• Four (8 oz.) packages cream cheese, softened
• One quarter cups sugar
• One half cup sour cream
• Two teaspoons vanilla extract
• Five large eggs

TOPPING:

• One half cup sour cream
• Two teaspoons sugar

How to Make It

1. Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
2. Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
3. Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
4. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
5. Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

HOMEMADE LEMON PUDDING CAKE

What You'll Need

• 3/4 cup unsalted butter, softened
• One half cups of white granulated sugar
• One package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
• Two tbsp fresh lemon zest
• Four eggs
• one quarter cup whole milk
• 1/3 cup canola oil
• One tsp vanilla extract
• 3/4 cups all-purpose flour
• Three tbsp cornstarch
• Four teaspoons baking powder
• One teaspoon salt

How to Make It

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the lemon zest.
6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
9. Invert the cake onto a baking rack to cool.
10. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.

BISCUITS AND GRAVY CASSEROLE

What You'll Need

• One can large, flaky biscuits (such as Grands)
• One half pound ground breakfast sausage
• Three Tablespoons flour
• One half teaspoon salt
• One half teaspoon black pepper
• Two and One half cups milk

How to Make It

1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quarters.
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
9. Use a wooden spoon to stir flour into sausage until completely absorbed.
10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
11. Add milk, and stir to combine.
12. Add salt and black pepper.
13. Stir frequently until mixture comes to a slight boil.
14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
16. Pour gravy over the cooked biscuits.
17. Layer the remaining uncooked, quartered biscuits over the gravy.
18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
19. Serve immediately.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Our 30 Minute Easy Shepherd’s Pie

What You'll Need

• One can Pillsbury Crescent Rolls
• Six slices Swiss cheese
• Six slices deli ham
• Two chicken breasts, cooked, thinly sliced
• One teaspoon Italian seasoning
• Two Tbls honey (optional)
• Two Tbls Dijon mustard (optional)

How to Make It

1. Boil potatoes and mash. Stir in 1 cup light cream and melted stick of butter.
2. Sauté onions in a skillet until brown and then add meat.
3. Cook meat fully and season to taste.
4. Cook frozen corn and set aside.
5. In a 9×11 baking dish, spread a layer of meat, then creamed style corn and potato.
6. Repeat this layering process using the cooked frozen corn.
7. Season top layer of potato with salt, pepper and paprika.
8. Bake for 30 minutes at 350 degrees.
9. 10-15 minute prep-time

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Chicken Cordon Bleu Crescent Rolls

What You'll Need

• One can Pillsbury Crescent Rolls
• Six slices Swiss cheese
• Six slices deli ham
• Two chicken breasts, cooked, thinly sliced
• One teaspoon Italian seasoning
• Two Tbls honey (optional)
• Two Tbls Dijon mustard (optional)

How to Make It

1. Preheat oven to 375°F.
2. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well.
3. Sprinkle with Italian seasoning.
4. Layer first Swiss cheese, then ham and finally the chicken breast on the rolls.
5. Roll up like a cinnamon roll and cut into 8-10 rolls.
6. Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.
7. Mix honey and Dijon mustard and serve with rolls if desired.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

BAKED CHICKEN WINGS

What You'll Need

• 20 chicken wings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter

How to Make It

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Blueberry vanilla bread with lemon glaze

What You'll Need

• 1/3 cup melted butter
• One cup white sugar
• Two eggs
• One half teaspoon vanilla extract
• One and One half cups all-purpose flour
• One teaspoon baking powder
• One teaspoon salt
• One half cup milk
• Two tablespoons grated lemon zest
• One cup fresh or frozen blueberries
• Two tablespoons all-purpose flour

Lemon glaze:

• Two tablespoons freshly squeezed lemon juice
• One half cup powdered sugar

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in Two tablespoons of flour. This will help prevent blueberries from sinking.
6. Fold in lemon zest, and blueberries into the batter.
7. Do it carefully and fast. Pour batter into prepared pan.
8. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean.
9. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.

Lemon glaze:

10. Combine freshly squeezed lemon juice and One half cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
11. Drizzle the top of the bread (after it's been completely cooled) with the glaze.
12. Some of the glaze will go down the sides of the bread.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Freezer Breakfast Burritos

What You'll Need

• Two large baking potatoes, peeled and chopped into small chunks
• Two teaspoons vegetable oil, divided
• One pound chicken or turkey chorizo or breakfast sausage
• One bell pepper, chopped
• One small onion, chopped
• 12 large eggs
• One half cup milk
• Kosher salt and freshly ground black pepper
• eight ounces shredded Mexican blend cheese
• 20 flour tortillas, warmed

How to Make It

1. Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.
2. Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.
3. In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
4. Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

EASY CHEESY BREAKFAST CASSEROLE

What You'll Need

• One pound Italian sausage
• One medium white onion, peeled and diced
• Three cloves garlic, minced
• One red bell pepper, cored and diced (or One jar of roasted red peppers, drained and diced)
• Six eggs
• 1/3 cup milk
• One (20 ounce) bag frozen hash browns, thawed
• Two cups shredded cheddar or mozzarella cheese
• One quarter teaspoon freshly-ground black pepper

How to Make It

1. Heat oven to 375 degrees F.
2. Add the sausage to a medium saute pan.
3. Cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks.
4. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
5. Reserve about One tablespoon of sausage grease in the saute pan, discarding the rest.
6. Add the onion and red pepper* to the saute pan, and saute for 5 minutes until cooked.
7. Add the garlic and saute for an additional 2 minutes until fragrant. (If using the jarred roasted red peppers, wait to stir them until after the garlic.) Pour the vegetable mixture into the mixing bowl with the sausage.
8. Add the hash browns and 1/2 cups cheese to the mixing bowl with the sausage and veggies.
9. Stir to combine.
10. In a separate bowl, whisk together the eggs, milk and black pepper until combined.
11. Then add them to the hashbrown mixture, and stir to combine.
12. Pour the mixture into a baking dish, and top with the remaining One half cup of shredded cheese.
13. Cover with aluminum foil and bake for 20 minutes.
14. Then remove the aluminum foil and bake for an additional 10-15 minutes and the top of the potatoes begin to slightly brown.
15. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Real Deal Southern Caramel Cake

What You'll Need

For the Cake:

• One cup (2 sticks) unsalted butter, room temperature
• 1/3 cup vegetable oil
• One cups granulated sugar
• Three cups sifted cake flour
• Six large eggs plus 2 egg yolks, room temperature
• One teaspoon baking powder
• One half teaspoon salt
• One cup sour cream
• Two tablespoons pure vanilla extract

For Aunt Bev's Caramel Icing:

• One half sticks butter
• Two (12 ounce) cans evaporated milk
• Two cup granulated sugar
• Two teaspoons pure vanilla extract

How to Make It

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
4. Add in vanilla extract and mix.
5. Sift cake flour, baking powder and salt into a medium sized bowl.
6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
7. Do not over mix.
8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
9. Pour batter into individual cake pans evenly.
10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON'T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON'T DRY OUT).
11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
12. Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

13. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
14. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
15. Make sure that the caramel turns the color of the photo below before stopping the heat.
16. It should also coat the back of a spoon to ensure thickness.
17. Be careful to watch, adjusting heat temperature to not let it burn.
18. Remove from heat and add in vanilla extract.
19. Cool for about 15-20 minutes before icing the cake.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

STRAWBERRY ICEBOX CAKE

What You'll Need

• Three lbs strawberries, sliced
• 14.4 oz box Honey Graham Crackers
• Three 8oz tubs Cool Whip

How to Make It

1. Each Cool Whip layer uses one whole tub (besides the first thin layer).
2. Each strawberry layer uses about One lb of sliced strawberries.
3. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
4. Layer 5 graham crackers across the center of pan, then Two more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries.
5. Place graham crackers on top of strawberries, then cool whip, then strawberries.
6. Repeat the layers One more time (Three times total) and you should reach the top of the pan.
7. I used Three layers of each + the first thin layer of cool whip.
8. You will finish with a layer of sliced strawberries.
9. Refrigerate for at least Four hours or overnight until the graham crackers have softened completely.
10. Serve chilled.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

SUPER LEMON BUNDT CAKE

What You'll Need

Lemon Cake

• Two quarter cups all-purpose flour
• Two quarter tsp baking powder
• One half tsp salt
• Four eggs
• Two cups sugar
• One tsp vanilla extract
• Two tbs lemon zest
• Two tbs + 2 tsp lemon juice
• One quarter cups whole milk
• 10 tablespoons unsalted butter, cubed

Lemon Glaze

• One half cups powdered sugar
• Three-Five tbs lemon juice

Lemon Sugar Topping

• One tbs lemon zest
• One tbs granulated sugar

How to Make It

1. Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.
2. Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
3. In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.
4. While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.
5. For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.
6. Cake will stay soft and moist for 3 days stored in an airtight container.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

Salted Caramel Chocolate Fudge Cake

What You'll Need

• 225g (scant 2 cups) plain flour
• 350g (1 + 3/4 cups) caster (superfine) sugar
• 85g (2/3 cup + 1 tsp) cocoa powder
• One half tsp baking powder
• One half tsp bicarbonate of soda (baking soda)
• Two eggs
• 250ml (1 cup + 2tsp) buttermilk
• 125ml (1/2 cup + 1tsp)vegetable or sunflower oil
• Two tsp vanilla extract
• 250ml (1 cup + 2tsp) very hot coffee or boiling water

Salted Caramel

• 300g (1 1/2 cups) caster (superfine) sugar
• 60ml (1/4 cup) water
• 280ml (1 cup + 3tbsp) double cream
• 30g (2 tbsp) unsalted butter
• One half tsp - 1 tbsp sea salt flakes

Swiss Meringue Buttercream

• 200g (1 cup) caster (superfine) sugar
• Four egg whites
• 250g (1 cup + 1 tbsp) softened unsalted butter
• One tsp vanilla extract
• Six tbsp (or more to taste) salted caramel

Whipped Ganache

• 200g (7 oz) dark chocolate
• 200ml (3/4 cup + 1tbsp + 1tsp) double cream

How to Make It

1. Bake the cake the day before you want to ice it. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line two 20cm/8in round tins.
2. Sift the flour, cocoa powder, baking powder and bicarb of soda together into a large bowl, stir in the sugar. In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla extract, pour into the dry ingredients and beat well until smooth and combined. Add the hot coffee, a little at a time, until it is all combined, the mixture will be very liquid, don't panic! Divide the batter between the tins and place in the centre of the oven, check after 35 minutes - a skewer inserted into the centre should come out clean or with a few moist crumbs, but no wet batter. They could take up to an hour to bake though, mine took 55 minutes, just check every 5-10 minutes after the 35 minute mark.
3. Once baked, remove to a wire rack, still in their tins, and leave to cool completely. Once cold, wrap the cakes in their tins in clingfilm and place in the fridge overnight, or for at least an hour. It is far easier to slice a cold cake in half neatly.
4. Make the salted caramel: Place the sugar and water into a deep, heavy-bottomed saucepan, bring to the boil and cook, swirling the pan, NOT stirring, until the sugar dissolves and the colour changes to amber. Remove from the heat and pour the cream - be careful as the caramel will bubble ferociously and rise up in the pan. When the bubbling stops, add the butter and whisk till combined, it may not be completely smooth at this point.
5. Return the pan to a medium heat and cook at a gentle simmer, whisking the whole time, for a couple of minutes until the caramel is smooth and free of lumps. Whisk in the salt, a little at a time, tasting as you go (CAREFULLY - the caramel is very hot!), until it's at the right level of saltiness for you. Make sure that the salt is actually fully combined, and not just sinking to the bottom, before adding more. Leave the caramel to cool completely, it can be made the day beforehand and stored in the fridge for up to a week.
6. To make the salted caramel swiss meringue buttercream, put the egg whites and sugar in an extremely clean heatproof bowl (use the bowl of your stand mixer if you have one). Place over a pan of simmering (not boiling) water (do not let the base of the bowl touch the water) and whisk with a hand whisk (not electric) until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes. If you want to get technical about it the mix should reach 60°C/140°F on a thermometer.
7. Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
8. Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled, don’t panic! This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
9. If, even after a decent amount of whipping, it still looks curdled, place about 4 tablespoons worth of the mixture in a small bowl and microwave for 10-15 seconds, it should become runny, pour this back into the bowl of buttercream, down the side of the bowl while whisking, continue to whisk for a few minutes and it should come back together. Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract and salted caramel.
10. Remove the cakes from the fridge and carefully, using a long, sharp serrated knife (like a bread knife) slice each one in half so you have four layers. Place one layer on a serving plate or cake stand and spread over just over a quarter of the buttercream, then drizzle over a tablespoon or two of the salted caramel (you can thin it with a little more cream or warm it VERY slightly until it becomes pourable if needed - I'm talking no more than 10 seconds in the microwave, do not let it become warm or it will melt the buttercream). Top with another layer of cake and repeat until you have three layers of buttercream; place the final layer of cake on top - use one of the bottom halves, upside-down, so that you have a flat top.
11. Spread the remaining scant quarter of buttercream thinly all over the cake, it does not need to be neat and you will be able to see cake through the buttercream but try to get it fairly smooth and cover the cake evenly; this is your crumb coat - it will stop cake crumbs from getting into your ganache. Place the cake in the fridge for at least fifteen minutes while you make the ganache.
12. To make the ganache, chop the chocolate and place in a heatproof bowl. Put the cream in a small pan and heat until just simmering, pour it over the chocolate, making sure that it is all covered; leave to stand for 5-10 minutes then stir until smooth. Leave the ganache until it has cooled to room temperature - it should have thickened slightly but still be liquid. Whisk with an electric whisk until it has lightened in colour and has the texture of thick whipped cream, do not overwhip or you will end up with chocolate butter...which sounds delicious but is not what we want here! Immediately spread the ganache all over the cake - work fairly quickly as it doesn't take long for it to start to set.
13. To finish, drizzle over the remaining salted caramel.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

Chocolate Italian Love Cake

What You'll Need

• One package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• Two lbs. ricotta cheese
• Four eggs
• ¾ cup sugar
• One tsp. pure vanilla extract
• One (5.1 oz.) package instant chocolate pudding mix
• One cup cold milk
• eight oz. Cool Whip

How to Make It

1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly.
6. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter.
7. Spread to cover the cake batter as best as you can.
8. Bake the cake at 350* for 1 hour.
9. Remove from the oven and allow to cool completely before frosting.
10. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined.
11. Carefully, fold the Cool Whip into the pudding until combined.
12. Spread the pudding mixture over the top of the cooled cake.
13. Cover the cake and refrigerate at least 6 hours before serving.
14. It tastes even better the next day.
15. ENJOY!

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

Crock Pot Cinnamon Roll Casserole

What You'll Need

• Two 12 oz tubes of cinnamon rolls cut into quarters- divided
• Four eggs
• One half cup whipping cream
• Three Tbsp maple syrup
• Two tsp vanilla
• One tsp cinnamon
• One quarter tsp nutmeg

How to Make It

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
4. Pour evenly over the rolls in the slow cooker.
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
7. Drizzle remaining icing over top and serve warm.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

CROCK POT CHEESY PASTA AND BEEF CASSEROLE

What You'll Need

• 14. Five oz can diced tomatoes in basil, garlic and oregano
• One half cup chopped onion
• One half tsp dry mustard
• One half tsp pepper
• One half tsp salt
• One pound ground beef
• One pound penne pasta
• One quarter tsp garlic powder
• One quarter tsp onion powder
• One tbsp canola oil
• One tsp Worcestshire Sauce
• Two 8oz cans tomato sauce
• Two cups shredded cheddar cheese

How to Make It

1. Heat oil in a large skillet and brown beef
2. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes
3. Cover and cook on low for 8 hours
4. Cook pasta on stove top according to directions
5. Stir cooked pasta into beef mixture just before serving
6. Top with Cheddar cheese

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

SLOW COOKER BEEF AND CHEESE PASTA

What You'll Need

• 10 oz. frozen spinach, thawed and cooked
• 15 oz. marinara sauce
• 15 oz. stewed tomatoes
• One half cup Parmesan cheese, shredded
• One half cups Mozzarella cheese, shredded
• One lb. penne/rigatoni/bow tie pasta, cooked al dente
• One tablespoon red pepper flakes
• One teaspoon basil
• One teaspoon garlic, minced
• One teaspoon Italian seasoning
• One teaspoon oregano
• One yellow onion, diced
• Salt and pepper to taste
• Two beef bouillon cubes
• Two lb. lean ground beef
• Two tablespoons sugar
• Two tablespoons Worcestershire sauce

How to Make It

1. Over medium high heat, brown the beef until cooked. Drain any fat
2. Remove beef and saute onions and garlic until onions are translucent
3. Transfer onions and beef to a slow cooker and pour in marinara sauce, tomatoes, seasonings, sugar and crumbled beef bouillon cubes
4. Stir to mix well and season with salt and pepper to taste
5. Cook on six hours on low
6. Add pasta, Parmesan and Mozzarella and stir to combine
7. Cook on high for 30 minutes
8. Mix in cooked or raw spinach leaves and stir well
9. Dish and serve hot

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies

Easy Pot Roast Crock Pot Recipe

What You'll Need

• Two to Three Lbs chuck roast
• Five potatoes cut into chunks
• One onions cut into chunks
• Four carrots (optional)
• Two Cups beef Stock or broth
• Two Cups water
• One half tsp garlic powder
• One half tsp onion powder
• One half tsp italian seasoning
• One quarter tsp salt to taste
• One quarter tsp pepper to taste

How to Make It

1. First cut all of the potatoes and onions into large chunks.
2. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
3. First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
4. Then add the seasonings over top.
5. Next add the beef stock. The roast should be covered in liquid so add water until it is covered.
6. Depending on your crock pot and how fast it cooks will depend on the time.
7. Mine is pretty hot so it took about 5 hours on high.
8. You will know it is done when you put a fork in it and it just falls apart.
9. Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
10. You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in flour to the desired texture.

criminal justice degree online, online associates degree, associates degree online, universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, accounting degree online, online accounting degree, online graduate programs, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting degree programs, online accounting degrees, online accounting masters degree, online accounting schools, accountant degree, accountancy degree, online accounting class, accounting degree program, online master degree, undergraduate degree, online studies, accounting phd, online schools for accounting, accounting degree programs, online degrees accounting, Chicago business school, doctorate of business administration, phd finance, phd studies