Turtle Lasagna Dessert

Oreos

unsalted butter (melted)

blocks of cream cheese (softened)

vanilla pudding

milk

caramel sauce

heavy whipping cream

sugar

vanilla extract

hot fudge sauce

pecans

turtle candies (optional)

Place the Oreos into a food processor, pulse until crumbs are formed. Take out 1 and ½ cups of the cookie crumbs and set aside. Toss the rest of the cookie crumbs with the melted butter, press into the bottom of a 9x13 baking dish, no need to grease.

In a body of a stand mixer with the paddle attachment, whip the cream cheese until completely smooth on medium-low speed. Add in the pudding and mix until smooth. Add in the milk a little at a time on low speed until thoroughly mixed. If you add all the milk at once there will be lumps. Add in the caramel and mix it in well. Pour this on top of the cookie crumbs.

Sprinkle the remaining cookie crumbs on top. Drizzle half of the caramel sauce and half of the hot fudge sauce for assembly on top. Sprinkle half of the chopped pecans on top.

Place the heavy cream into a large bowl along with the powdered sugar and vanilla. Whip on medium-low speed with a hand mixer or in the stand mixer until soft peaks form. Spread this on top of everything. Cover with plastic wrap and place in the fridge for at least 4 hours to set up, overnight is best.

Before serving, garnish with the remaining caramel, hot fudge sauce, chopped pecans, and turtle candies.

Four perfect layers recreate your favorite Girl Scout Cookie in a big way. 

Samoa Dessert Lasagna

c. crushed Nilla wafers

c. coconut

tbsp. butter

(10.4-oz.) jar caramel

chocolate

heavy cream

(8-oz.) block cream cheese,

c. sugar

c. toasted, sweetened coconut flakes

c. chocolate chips, melted

Caramel, warmed, for drizzling

This recipe is FANTASTIC! You did a great job, and you were so specific it was hard to mess it up. And I mess recipes up A LOT. Thanks for the recipe, family loved it!

This is one of my favorite desserts that I have ever made. It is so good! The toasted coconut is extra delicious if topped right before serving. I cant wait to make again.

yo this was smackingg i am now a certified cook thank uuuuu

https://streaming.hearstdigitalstudios.com/15227fd7-7eb9-4631-8d21-070dff6acbda/video_rover_16x9_1080p_hd_1581098190_71928.mp4

Samoa Dessert Lasagna is your favorite Girl Scout Cookie is layered form.

Samoa Dessert Lasagna Is Better Than The Cookies

These buttery cookies, with the warm, sweet fragrance and flavor of cinnamon and the subtly nutty notes of ground corn, are food writer and recipe developer...

Corn and Cinnamon Butter Cookies (Galletas de Maíz)

(2¼ cups) masa harina (see headnote)

baking powder

cinnamon

table salt

(12 tablespoons) salted butter, room temperature

(½ cup) white sugar,

egg, room temperature

Heat the oven to 375°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a medium bowl, whisk together the masa harina, baking powder, cinnamon and salt.

In a stand mixer with the paddle attachment, beat the butter, sugar, egg and vanilla on medium, scraping the bowl once or twice, until the mixture is light and creamy, 1 to 2 minutes. With the mixer running on low, gradually add the dry ingredients, then mix until they are evenly moistened, about 1 minute. With the mixer still running on low, stream in ¼ cup water and mix until the dough is soft and pliable but not sticky, about 30 seconds.

Scoop up 1 tablespoon of the dough and roll it into a 3-inch log, then bring the ends together to form a ring. If the dough cracks, it is too dry and needs more water. Return the shaped portion to the mixer bowl and knead in 1 to 2 teaspoons additional water (there is no gluten in the dough and therefore no risk of overworking it). Test the dough by shaping another portion; knead in more water, if needed. When the dough is properly hydrated, form it into rings as you did the first portion; place the rings on the prepared baking sheet, spacing them evenly apart.

Bake until the edges of the cookies are golden brown, 13 to 15 minutes. Remove from the oven and immediately sprinkle with about 2 tablespoons additional sugar. Cool on the baking sheet for about 10 minutes. Using a wide metal spatula, transfer the cookies to a rack; cool completely before serving.

This fabulous vegetarian version of pasta with &#039;meatballs&#039; is made with Calabrian ricotta balls in tomato sauce. It is a delicious recipe that&#039;s pretty easy to make and perfect for family meals

Calabrian Ricotta Balls in Tomato Sauce with Pasta

500 g ricotta ((1lb) cow or sheep milk ricotta)

breadcrumbs ((5-6 ounces)

g Parmigiano Reggiano ((1 ounces) cheese

g Pecorino cheese ((1 ounces)

eggs (beaten)

garlic

parsley (finely chopped)

tomatoes

(for

black pepper. (to taste)

400 g short mafaldine/mafalde pasta ((14 ounces)

If using stale bread slices remove the crusts and blend in a food processor to make breadcrumbs. Drain the ricotta well and then put it in a bowl and mash with a fork. Add the grated cheese and the breadcrumbs. Mix well. Add the eggs, garlic and chopped parsley mix again until you have a soft homogeneous dough. If it seems dry add a little milk. If it seems too wet, add more breadcrumbs. Form the dough into balls. The size depends on preference. Ours were about the size of a golf ball.

Make the ricotta balls

Cook the garlic cloves in olive oil until they start to soften. Add the halved cherry tomatoes. Turn down the heat and simmer until they are soft too. Add the passata and continue simmering for 10 minutes. Add salt and pepper to taste.

Make the tomato sauce

While the sauce is simmering put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready drain it and put it back into the pot. Add some tomato sauce to the pasta and mix well.

Cook the pasta

While the pasta is cooking add the ricotta balls to the tomato sauce. After 5 minutes turn them gently and continue for another 5-10 minutes. Plate the cooked pasta that you have mixed with some tomato sauce. Put 2-3 ricotta balls onto the pasta with some more tomato sauce.

Serve immediately with more grated cheese if required.

Finish the dish

Stir-frying Japanese eggplant with lots of garlic, fresh ginger, and soy sauce is one of my favorite Asian dishes. So simple, yet packed with flavor and texture. I am a big fan of the long slender Japanese (also called Chinese) eggplant. They are less bitter and have a slightly sweeter taste than their Italian counterpart, and because they have a thin skin, and sponge-like flesh, they quickly absorb flavors. Plus, there's no need to peel or salt them ahead of time -- a real bonus in my book!

Stir-fried Japanese Eggplant with Garlic and Ginger

eggplant

cornstarch

Tablespoons peanut or vegetable oil (plus more as needed)

Tablespoons Asian (toasted sesame oil)

garlic (minced)

ginger

Tablespoons low-sodium soy sauce (plus more as needed)

scallions

Slice the eggplant on the diagonal 3/4 to 1 inch thick, larger pieces cut in half lengthwise. Transfer the eggplant slices to a medium bowl,  sprinkle with the cornstarch, and toss to coat evenly. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-1/2 to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.

Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.  Add the soy sauce, and toss to combine, about 1 minute. Serve topped with the scallion, and season to taste with more soy sauce.

All-star cilantro lime chicken recipe! Chicken thighs, prepared Mediterranean-style with a special spice mixture and cooked to tender perfection in a tasty garlic, lime and cilantro sauce. You can cook this in the oven (my preference) or in the slow cooker (see notes for instructions.)

Cilantro Lime Chicken Recipe

chicken thighs (bone in, skin on)

Private Reserve Extra Virgin Olive Oil

garlic (roughly chopped)

dry white wine

limes (juice of)

chicken broth

cilantro (stems removed, chopped; more for garnish)

tsp sweet Spanish paprika

tsp black pepper

garlic powder

nutmeg

Preheat your oven to 375 degrees F.

In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.

Brown the chicken. When ready, heat 1-2 tablespoons of olive oil in a cast iron skillet (with a lid). Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.

Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lime juice and garlic.

Now. return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.

Cover the skillet with the lid and transfer to the heated oven for 45 minutes or until the chicken is fully cooked through.

Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

https://content.jwplatform.com/videos/dt3M4A3c.mp4

Baked Cilantro Lime Chicken Recipe with a Mediterranean Twist

Cilantro Lime Chicken

Air Fried Okra

okra (fresh)

water

flour

bread crumbs

olive oil (or coconut oil)

In a small bowl, whisk together the egg and 1 teaspoon of water, set aside.

Rinse the okra and cut off the tops and bottoms. Slice into pieces around 1/4 inch thick. Toss the okra in the flour. Then dip each piece in the egg mixture, then in the bread crumbs.

Air fry at 356°F for 6 minutes. Depending on the size of your air frier you will likely need to do this in two batches.

Toss the breaded okra in the oil (melting the coconut oil to a liquid if needed). Then air fry for an additional 2-3 minutes.

This is excellent.  I used frozen okra and just cooked a little longer.  Tasted better than frying and so much better for you.

Brilliant! I love fried okra and I love the ease of this recipe with an air fryer!

Best air fryer recipe for okra I’ve tried.  This was a lot like my classic southern fried okra except for the use of bread crumbs instead of corn meal.  Definitely much less oil was absorbed (1 TBS vs. 1/3 cup or more).  I was pleasantly surprised at how little of the breading fell off into the air fryer.  I’ll make this again.  Thank you.

I love this recipe so much I started growing okra in my garden. It freezes well, though I have only tried freezing after cooking.

Wow, this came out so good!  I tried another air fryer recipe before and didn't work out too well.  This is seriously addictive!  I'm going to try using this recipe for zucchini fries next I think.  Thank you for sharing!

Sound good?looking for vegan recipes and it is the best eat to have it.

This was very good! A lot of work compared to other alternatives so I probably won't make it too often but it gets crispier than with just cornmeal.  Thanks for sharing!

This was my first use of my air fryer (just got it today). I love okra, have loads from the garden, and I am so excited to have a new way to cook it. It was crispy, delicious, and my house doesn’t stink. Excellent. I ate a few without the oil and they were good but that extra step of adding the bit of oil really is worth it. 

I did add extra seasoning which is a personal preference. I also soak my okra slices in egg for about ten minutes before beginning everything to soak out some of the slime.

I have Go  wise and a larger one for family . It is a power air fryer pro. I love both of them. Never fry anything any more. I use mine every day Love it

These whole30 pumpkin muffins are SO easy and made in the blender. You&#039;ll never guess the secret ingredient that makes them sugar free!

Whole30 Pumpkin Muffins

Cup Deglet Noor Dates, (Halved (156 grams))

Tbsp Canned pumpkin puree

Tbsp Coconut oil, (melted)

Large egg

Cup Almond flour * ((100 grams))

Tbsp Coconut flour, (packed (33 grams))

Tbsp Pumpkin pie spice

Baking powder

tsp Baking soda

Salt

pecans, (optional for topping)

Heat your oven to 375 degrees F and rub a muffin pan with coconut oil.

Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin, oil and egg, stopping to scrape the sides as needed. The dates won&#039;t totally break down and that&#039;s okay!

Add the rest of the ingredients and process until blended.

Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees F and bake another 12-6 minutes until a toothpick inserted in the center comes out clean.

Let cool in the pan and then DEVOUR!

Kare kare is a rich, peanut-buttery braised oxtail and beef stew that has a beautiful marigold colouring and is filled to the brim with tender, fall-apart meat and vegetables like eggplant and snake beans. Just like with pork or chicken adobo, the best thing about this slow-cooked Filipino dish is that it just gets better the day after, since the flavours really melt into each other.

Slow-cooker Filipino Beef &amp; Peanut Stew (Kare Kare)

1kg (2 lb 3 oz) beef osso bucco (beef shanks)

sea salt and ground black pepper, to season

vegetable oil

1½ tbsp annatto seeds*

1.5 litres (1.6 qt) beef stock

rice

peanuts

peanut butter

(9 oz) snake

apple cider vinegar

tbsp fish sauce

brown sugar

rice,

1.Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

2.Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

3.Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

4.Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

5.After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

NOTES - Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

How to prepare and cook samphire by frying, boiling and steaming.

How to Cook Samphire

230 g samphire (2 packs)

butter

½ tsp pepper

wash

Wash the samphire and break any big pieces into smaller strands.

melt

Put a large frying pan over a medium heat and add the butter.

cook

When it starts to foam add the samphire and cook 3 to 4 minutes until it just wilts.

season

Season to taste with pepper and serve immediately.

To fry

heat

Bring a lidded saucepan of water to the boil and add the samphire.

Replace the lid and leave to cook for 2 minutes then drain in a colander.

Add the butter to the pan then stir in the hot samphire.

To boil

pour

Put 2 cm or an inch of boiling water in a steamer.

Add the samphire to a steaming basket and replace the lid.

Cook for 2 minutes then season and serve.

To steam

Flavorful, juicy, NOT DRY chicken tacos, can it be true?? Yes, and you can easily make them in 30 minutes on the stovetop, or in the crockpot in about 3 hours. These shredded chicken tacos are made with just a few ingredients but taste like they&#039;re from a taqueria, no lie. And we are NOT throwing chicken in a crock pot with some salsa. Please.

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Trending Recipes

(30,274)

See the most viewed recipes by Recipe Cart users, saved from over 6,000 sites. Tap to save.

Top Tags

Turtle Lasagna Dessert

Samoa Dessert Lasagna

Corn and Cinnamon Butter Cookies (G...

Calabrian Ricotta Balls in Tomato S...

Stir-fried Japanese Eggplant with G...

Cilantro Lime Chicken Recipe

Air Fried Okra

Whole30 Pumpkin Muffins

Slow-cooker Filipino Beef &amp; Pea...

How to Cook Samphire

Taqueria-Style Chicken Tacos

Homemade Naan

Smoked Meatloaf - Cowboy Kent Rolli...

Winter Vegetable Mulligatawny Soup

Ensalada de tomate y sardinas en es...

Creamy Chicken Pesto Pasta Salad

Easy Grilled Walleye Recipe

Yogurt-Marinated Curried Chicken wi...

Mary Berry's Double Chocolate Cooki...

Simple Hummus Without Tahini

Quinoa-Chickpea-Sweet Potato Bowls ...

Instant Pot Pozole

Slow-cooker Filipino Beef & Pea...