Cpanier Recipes

  INGREDIENTS 1 box fudge brownie mix (19.5 ounce or family size) 2 teaspoons vanilla extract 1 teaspoon cornstarch 1/4 cup butter, melted 4 ounces cream cheese, softened 1 egg 1 cup powdered sugar 1 cup creamy peanut butter 4 ounces semi-sweet chocolate chips PREPARATION Preheat oven to 350 degrees. In a medium bowl, combine first 6 ingredients with a hand mixer. (The dough will be a little sticky.) Scoop the dough onto an ungreased cookie sheet. Smooth the edges of each to form a round cookie. Bake for 12 minutes. Meanwhile, mix powdered sugar and peanut butter in a medium-sized bowl. Form the mixture into about 1 inch balls (1 for each cookie). Set aside. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly. Cool for about 5 minutes, then transfer to a wire rack. Melt chocolate in a microwavable bowl in 30-second increments. Spoon about 1/2 a tablespoon of melted chocolate o...

  Ingredients 3 large boneless skinless chicken breasts 6 slices of thick-cut bacon 2 C. Shredded cheddar cheese Salt and pepper to taste ⅓ C. Chopped green onions for garnish Instructions Preheat the oven to 350 degrees. Slice each chicken breast in half lengthwise. Season each side of the chicken with salt and pepper to taste, and bake for 25 minutes. While the chicken is cooking, partially cook the bacon until the fat is all rendered from it, but it is not crispy yet. Remove the chicken from the oven, cut each piece of bacon in half and place the strips of bacon on top of each piece of chicken. Return the chicken to the oven and cook for an additional 10 minutes. Remove the chicken again, top with the shredded cheese and bake another 5 minutes. Top with green onions for garnish before serving.

  Ingredients Filling: 2 (3.5 oz.) boxes vanilla instant pudding 3 c. milk 1 (8 oz.) container Cool Whip Graham crackers Topping: 1/3 c. cocoa 1 c. sugar 1/4 c. milk 1 stick (1/2 c.) butter (or margarine) 1 tsp. vanilla Directions For the filling: 1. Combine pudding mix and milk; beat. Stir in Cool Whip. 2. Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. For the topping: 3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. 4. Pour chocolate topping over the top layer of graham crackers. 5. Refrigerate overnight.

  Ingredients CRUST: 1 box yellow cake mix, dry- not prepared 8 Tablespoons butter, melted 1 egg GOOEY LAYER: 8 oz. cream cheese, softened 2 eggs, beaten 16 oz. powdered sugar Instructions Preheat oven to 350 degrees F. In a medium bowl, combine cake mix, melted butter and egg. Mix until smooth and well combined. Pat and press dough evenly over the bottom of a greased 9×13 baking pan. Set aside. In a separate large bowl, beat and cream the cream cheese. Add the eggs and beat until smooth for a minute or two. Add powdered sugar and continue to beat until well combined. Pour over crust and bake at 350 degrees F for about 25-30 minutes or until done. Do not over bake. When done, remove from oven and let cool completely before cutting into.

  Ingredients : ° 2 cups all-purpose flour °2 cups of granulated sugar °3/4 cup Dutch-processed cocoa powder, sifted °2 teaspoons of baking soda ° 1 teaspoon baking powder ° 1 teaspoon salt ° 1/2 cup vegetable oil ° 1 cup of yoghurt at room temperature ° 1 cup hot water °2 large eggs, room temperature ° 2 teaspoons vanilla ° Swiss chocolate +Butter meringue cream: °5 large egg whites °1 12 cups granulated sugar °1 1/2 cups unsalted butter, at room temperature °8 oz good quality dark chocolate, chopped, melted and cooled  Instructions : Chocolate cake: Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment. Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don’t set). Adding wet ingredients to dry & mix on medium heat for 2-3 minutes. The mix will be very thin. For evenness in prepared pans. Bake for 4...

Ingredients 1 (8oz) Package Cream Cheese, room temperature 1 Tablespoon Powdered Sugar ½ Teaspoon Vanilla Extract 3 Large Eggs 1 (16.5oz) Box Banana Cake Mix ⅓ Cup Vegetable Oil ½ Cup Walnuts, Chopped 1 Cup Vanilla Wafers Instructions Preheat the oven to 350°F. Add the Cream Cheese to a medium mixing bowl and beat until soft (about 2 minutes) Add 1 egg, the vanilla and powdered sugar and beat again another 2 minutes. Set aside. In another medium sized mixing bowl add the cake mix, remaining 2 eggs and the oil. Beat for 1 minute until well mixed. Dollop the brownie batter into a greased 13×9 Oven Dish. Spoon the cream cheese mix around the brownie batter. Use a skewer to pass through and make swirls. Top with the vanilla wafers. Bake in the oven for 20-25 minutes. The center will still be a little soft when you take out. Place the dish on a cooling rack to cool completely. Then refrigerate before cutting into the brownies.  

  Ingredients 1 graham cracker crust 8 oz. pkg cream cheese softened 2 cups powdered sugar* 4 bananas sliced 12 oz. can crushed pineapple well drained 8 oz. container Cool Whip 10-15 maraschino cherries dried on paper towels chocolate syrup optional Instructions Use an electric mixer to blend cream cheese and powdered sugar until smooth. Spread on top of the crust. Slice bananas and place on the cream cheese layer. Top the bananas with the crushed pineapple. Spread Cool Whip on top of the pineapple and top with maraschino cherries and chocolate syrup. Keep in the refrigerator until ready to serve. Enjoy!