Ice Box Cake

1 1/2 sleeves graham crackers
2 family size packages instant pudding

5 C milk

1 C half and half

In a glass bread pan, arrange a layer of graham crackers.

(This is a nice size for this recipe and the glass shows off the layers.)

Read the packages of instant pudding.

For every 2 C milk suggested, use 1 C milk and 1/2 C half and half.

Separately make both puddings by whisking in milks.

Pudding will thicken in 5 mins.

Each batch of pudding can be divided into 2 or 3 parts.

Layer one part pudding, followed by one layer of grahams.

Repeat the process, ending with pudding on top.

This should fill the bread pan nicely with about 5 layers.

Decorate any way you wish; I love mini chocolate chips.

Let cake set in refrigerator at least 6 hours.

LTK

Make with your kids :)

Peanut Butter Chocolate Cornflake Bars

1/2 C butter
2 C or 506 g creamy (I use crunchy) peanut butter

1 C or 312 g light corn syrup

2/3 C or 146 g C light brown sugar

1/2 t salt

9 C crushed corn flakes

2/3 C or 104 g salted peanuts, chopped

1 T vanilla

10 oz bittersweet chocolate, chopped

Line an 8x8 or 9x9 pan with pam and parchment.

In a medium saucepan, melt butter.

Add peanut butter, corn syrup, brown sugar, and salt.

Stir until melted and smooth.

Stir in corn flakes, 1/2 C peanuts, and vanilla just until combined.

Spread into prepared pan.

Melt chocolate in microwave, keeping temper.

Spread over top of bars and top with remaining peanuts.

Chill at least an hour.

Serve cold.

seriouseats

Caramel Cornflake Crunch

315 g granulated sugar
250 g heavy cream, hot
125 g salted butter, cut into pieces
1 t vanilla
200 g cornflakes

Make something to put this on; brownies are recommended.
(The original recipe uses a thin layer of brownie in a 9x13.)
Cook sugar over low medium heat, gently stirring with a wooden spoon.
Once boiling, continue cooking until 245 F.
Add hot cream, stirring slowly; once incorporated, add butter.
Continue cooking until caramel reaches 250 F.
Gently fold in cornflakes.
Spread on top of brownies, or whatever you're doing with this.
Let set 30 mins, then refrigerate at least 2 hours.
Slice with a hot knife.

thescranline

Water Pie

pie crust dough

400 g sugar

64 g flour

1 t salt

3 C water

2 T apple cider vinegar

4 t vanilla

4 T cold butter, sliced into 6-8 pats

Make and shape one pie crust dough; consider making it extra thick.

Blind bake convection at 375 for 30 mins only.

Preheat oven to regular bake 400.

Whisk together sugar, flour, and salt.

Place pie crust on baking sheet and cover with pie crust shield.

Carefully pour water into pie.

Patiently, sprinkle sugar and flour evenly into water.

Drizzle in vinegar, then vanilla.

Evenly spread out cold pats of butter.

Bake at 400 for 30 mins.

Turn temperature down to 375 and bake an additional 30 mins.

Pie is ready to take out of oven when jiggly and brown.

I continued to bake mine at 300 for an additional 45 mins.

It will be very bubbly and a thin layer of butter will be on top.

You're supposed to leave it, but I like to soak it up with a paper towel.

Let pie cool at room temperature for 2 hours.

Once at room temp, chill in the fridge for another 4 hours.

southernplate

Notes:

Because of the high temp cooking times, other recipes don't blind bake.

Artificial vanilla will retain more flavor at these temperatures.

Without the salt or vinegar, the pie tastes even more sweet/bland.

My pie crusts are very large; the original recipe uses

    200 g sugar

    32 g flour

    1 1/2 C water

    2 t vanilla

    5 T cut into 5 pats

Chia Seed Jello Parfaits

4 Bonne Maman jars

1 C fresh fruit
1 3-oz box jello

1 15 oz can coconut milk

1/3 C chia seeds

1/4 C frozen grated coconut (shredded coconut will work)

2 T maple syrup

1 T vanilla extract

Wash and chop fruit and distribute evenly in jars.

Place in the freezer.

Boil 1 C water and pour in a measuring cup.

Thoroughly dissolve jello, stirring vigorously.

Add 1/2 C strained ice water (not 1 C water from package directions).

Stir well, ensuring no cold spots, and pour evenly into jars.

Chill in freezer about half an hour.

Meanwhile, whisk together remaining ingredients.

Let cool in fridge with whisk.

Go do something else until jello has set.

Gently pour chia pudding over jello.

This will fill the jars perfectly :)

Chill in fridge at least another hour, or until set.

neuroticmommy

Chuy's Creamy Jalapeño Dressing & Salsa Fresco

.4 oz packet hidden valley ranch
1 C buttermilk

2 C mayo

3/4 C tomatillo sauce

3/4 C pickled jalapeños, sliced

2 T jalapeño juice

1 oz cilantro, washed and chopped

Immersion blend.

Chuy's

2 large serrano peppers, stemmed & seeded

1/2 large onion

6 roma tomatoes (can remove liquid for a thicker salsa

1/2 batch packed cilantro

1/3 C lime juice

1 t salt

1 t garlic salt

Food process; doesn't have to be all at once.

bigoven

Orange Julius

3 navel oranges, rind and pith removed

1/2 C whole milk

1/4 C sugar

1 t vanilla extract

1/3 C frozen orange juice concentrate

1 C ice

Blend.

reddit