Kartoshka-garmoshka

Ингредиенты

• картофель
• бекон (ветчина, колбаса и т.д.)
• соль
• перец
• зелень по вкусу

Рецепт приготовления

Сырой картофель почистить, сделать надрезы

(не доходя до конца), с расстоянием 1 см.

В надрезы вставить тонко нарезанный бекон.

Картофель немного посолить, поперчить, положить в фольгу,

фольгу завернуть.

Выложить в форму для запекания. Поставить в духовку.
Запекать при температуре 180 градусов в течение 45-55 минут

(время приготовления зависит от размера и сорта картофеля).
Готовый картофель посыпать зеленью.

Chocolate Chess Pie

INGREDIENTS:

1 (9 inch) pastry for a 9 inch single crust pie 1 1/2 cups white sugar 3 1/2 tablespoons cocoa 1/2 cup butter, melted

1 (5 ounce) can evaporated milk 2 eggs, beaten 1 teaspoon vanilla extract 3/4 cup chopped pecans

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C)
2.	Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
3.	Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

Original Nestle® Toll House® Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

DIRECTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

To Die For Blueberry Muffins

Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 8

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Chocolate-Peanut Butter Dream Bars

Makes: 25 squares

Prep: 10 minutes
Chill: at least 2 hours
Bake: 42 minutes

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 box (18.2 ounces) brownie mix
• 1/2 cup chopped dry-roasted peanuts
• 4 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioner's sugar
• 3 tablespoons milk
• 1-1/2 cups heavy cream
• 1 tablespoons light corn syrup
• 3/4 cup semisweet chocolate chips
• Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish

Directions

1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.

2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.

3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.

4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.

5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

Oatmeal Bars

Makes: 16 bars

Prep: 10 minutes
Bake: at 375 degrees F for 35 minutes
Microwave: 30 seconds

Ingredients

• 1 cup all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup light-brown sugar
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups quick oats
• 1-1/4 cups semisweet chocolate chips

Directions

1. Heat oven to 375 degrees F. Coat a 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.

2. In a small bowl, whisk flour, baking powder and salt together. In a large bowl, beat sugar and butter on medium-high speed until fluffy. Beat in vanilla. Reduce speed to low and beat in milk, then flour mixture. Stir in oats and 1 cup of the chocolate chips.

3. Spread batter into prepared baking pan. Bake at 375 degrees F for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Microwave remaining 1/4 cup chocolate chips for 30 seconds; stir until smooth and drizzle over bars. Cut into squares.

Тортик "Летний"

-Бисквит – 300 гр. (можно купить готовый или приготовить самим) -Сметана – 500 гр. -Сахар – 1 ст. -Желатин – 3 ст. лож. -Клубника -Киви Рецепт приготовления торта: Желатин зальем 0,5 стакана холодной воды на 30 минут. В это время сметану взобьем с сахаром. По прошествии 30 мин. желатин поставим на огонь и подогреем до полного растворения (важно не доводить до кипения). Введем в желатин сметану тоненькой струйкой постоянно помешивая. Застелим глубокую посуду пищевой пленкой, на дно выложим нарезанные на половинки ягоды клубники и киви, затем слой поломанного на кусочки бисквита, опять слой ягод и слой бисквита. Зальем нашей смесью сметаны и желатина, и уберем в холодильник на 2 часа. По прошествии 2-х часов достаем тортик из холодильника и аккуратно переворачиваем на блюдо.