Cocinando con Alena

Just made this, easy to make and tasted delicious. After 30 mins of baking it was still jiggily and raw, put it in for another 5 mins and checked it, still not cooked in the middle. I was afraid the bottom and edges would burn so took it out and cut a piece off the end and the middle uncooked part ran all over. Put it back in the oven again for another 10 mins. Then it was done! Finally. Ice never had an issue with my oven and cook times before so I don't know why this took so long. But it did get the approval from my family. Very sweet though like others had said.. Recipe >> Cinabun Cake (Cinnamon Bun Cake) @ I am Addicted to Recipes

Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick. Baked Zucchini Sticks and Sweet Onion Dip Ingredients: Dip: 1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard 1 cup mayonnaise salt and pepper to taste Zucchini sticks: 3 medium zucchini, unpeeled, cut into 3"-long stick 1 tablespoon salt 1 cup coarse, dry bread crumbs (e.g., panko) scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs olive oil spray 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten Directions: 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but th

This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. . This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken.. Pasta House Pasta Con Broccoli Servings: 2 Ingredients:     4 ounces uncooked large shell pasta     1 cup cream     2 tablespoons butter     1⁄2 teaspoon minced garlic     2 tablespoons tomato sauce     1⁄2 cup chopped broccoli     salt and pepper     1⁄3 cup thinly sliced fresh button mushroom     1⁄4 cup grated parmesan cheese Directions: Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot. Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil. When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine. R

Enjoy the deep-fried funnel cake awesomeness of the state fair all year round with this DIY recipe. DIY Funnel Cakes Ingredients: Vegetable oil, for frying 2 cups Bisquick™ Original baking mix 1 cup milk 2 eggs Powdered sugar, for topping Directions: Pour oil about one inch deep into a large saucepan or stockpot. Heat over medium heat until a candy thermometer reads 350°F to 360°F. Meanwhile, combine Bisquick™, milk and eggs in a large bowl; stir until well mixed. Pour batter into squeeze dispenser bottles. When oil is fully heated, carefully squeeze batter in a circular motion, close to the oil, until a mini funnel cake forms (don't make more than 2 cakes at a time). Fry 30 seconds on each side until golden brown, then transfer with a slotted spoon to a paper towel-lined baking sheet to drain. Repeat with remaining batter, making sure oil temperature stays within 350°F to 360°F. Sprinkle warm funnel cakes with powdered sugar.

Philadelphia 3-Step Cookie Dough Cheesecake Ingredients: – 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened – 1/2 cup sugar – 1/2 tsp. vanilla – 2 eggs – 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided – 1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!) Directions: PREHEAT oven to 350 degrees F.  Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix just until blended.  Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  Stir gently. POUR into crust.  Top with level teaspoonfuls of the remaining 1/4 cup cookie dough. BAKE 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or over night.  Garnish as desired.  Store leftover cheesecake in refrigerator. Makes 12 servings.

Just made this today.. Really yummy, but the coconut flavor is not overpowering. It is actually hard to detect and I'll probably add more next time I make it. Coconut Banana Bread Ingredients: 1/2 cup vegetable oil 1 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 tsp almond extract 2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 medium overripe bananas, mashed (about 1 cup) 1 cup light coconut milk 1 cup sweetened flaked coconut (or shredded coconut) Directions: Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside. *I used 4 mini loaf pans, as you can see. In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together

It really doesn't get much easier than this. No chopping, sauteing, or boiling. Essentially, I made a great big, delicious sandwich in a casserole dish. "What else might I do with crescent rolls?" I know that there are quite a few applications, both sweet and savory. I first hit up the Pillsbury site for inspiration. Lots of recipes there! I finally settled on this Reuben Bake, another winner from Taste of Home. Don't look at the calories, though. Reuben Crescent Bake Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls 1 pound sliced Swiss cheese 1-1/4 pounds sliced deli corned beef 1 can (14 ounces) sauerkraut, rinsed and well drained 2/3 cup Thousand Island salad dressing 1 egg white, lightly beaten 3 teaspoons caraway seeds Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown. Lay

A rich dessert every chocolate lover would love. According to culinary legend, the chocolate lava cake was the result of a major kitchen disaster. The dessert was meant to be individual chocolate cakes that were taken out of the oven to soon. What came out are chocolate cakes with gooey centers. Chocolate Lava Cake Ingredients: 5 tbsp butter 3.5 oz dark chocolate (this is one standard chocolate bar) 2 extra large eggs 1 extra large egg yolk 3 tbsp sugar 3 tbsp flour 2 tsp cocoa powder pinch of salt powdered sugar as needed Directions:     Using a double-boiler, melt the butter and chocolate together and stir to combine.     In another bowl, whisk together the eggs and sugar until the mixture is light yellow in color, and the sugar is dissolved. About 3 minutes.     Pour the warm chocolate mixture into the egg mixture and whisk until well incorporated.     Fold in sifted flour, cocoa, and salt into the chocolate and egg mixture using a spatula. Spoon into 4 bu