MAGICWAP

  Ingredients: Crust: 2 cups crushed graham crackers 1/2 cup melted butter Cheesecake Filling: 16 oz cream cheese, softened 1 cup powdered sugar 1 cup heavy whipping cream 2 ripe bananas, mashed 1 tsp vanilla extract Toppings: 1/2 cup caramel sauce 1/2 cup chopped nuts (walnuts or pecans) 1 banana, sliced Instructions: Prepare the crust: In a medium bowl, combine crushed graham crackers and melted butter until evenly mixed. Press mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the heavy whipping cream, mashed bananas, and vanilla extract. Beat until the mixture is thick and well combined. Assemble the cheesecake: Pour the cheesecake filling over the chilled crust, spreading evenly. Refrigerate for at least 4 hours or until firm. Add toppings: Once set, drizzle caramel sauce over the top ...

  Ingredients: For the Cake: 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 cup sour cream 1 ½ cups fresh blueberries (or frozen, thawed, and drained) For the Lemon Creme Topping: 1 cup heavy cream 1/3 cup granulated sugar 2 tablespoons fresh lemon juice 1 tablespoon lemon zest

Ingredients: 1 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/2 cup unsalted butter, chilled and diced 1 large egg yolk 2 tablespoons ice water 1/2 cup raspberry jam 2 cups white chocolate, chopped 1 cup heavy cream 1/2 cup shelled pistachios, roughly chopped Fresh raspberries for garnish Directions: In a food processor, pulse together flour and sugar. Add butter, and pulse until mixture resembles coarse crumbs. Mix egg yolk and ice water, then drizzle over flour mixture, pulsing until dough just comes together. Press dough into tartlet pans, prick with a fork, and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Bake tart shells for 12-15 minutes or until golden. Let cool. Spread raspberry jam into the base of each cooled tart shell. Melt white chocolate over a double boiler, then remove from heat and whisk in heavy cream until smooth. Pour the white chocolate mixture over the jam layer and refrigerate until set, about 2 hours. Garnish with chopped pistachios and fres...

  Ingredients: Crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) granulated sugar 1/2 cup (115g) unsalted butter, melted Filling: 24 oz (680g) cream cheese, softened 1 cup (250g) creamy peanut butter 1 cup (200g) granulated sugar 1/2 cup (120ml) sour cream 1 tsp vanilla extract 3 large eggs Topping: 1/2 cup (160g) strawberry or grape jelly 2 tbsp water Instructions: Prepare the Crust: Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then let cool. Make the Filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add sugar and mix until combined. Beat in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each addition. Pour the filling over the cooled crust. Bake the Cheesecake: Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and l...

  Ingredients: 1 pre-baked pie crust 1 cup dark chocolate, chopped 1 cup mini Reese's peanut butter cups 1 cup creamy peanut butter 1/2 cup powdered sugar 1/2 cup heavy cream 1 cup chocolate chips 1/2 cup peanut butter chips 1/4 cup chopped peanuts Directions: In a saucepan over low heat, melt the dark chocolate, stirring constantly until smooth. Pour into the pre-baked pie crust and spread evenly. Allow to cool and set. Evenly distribute mini Reese's peanut butter cups over the dark chocolate layer. In a mixing bowl, combine the creamy peanut butter and powdered sugar until smooth. Spread the peanut butter mixture over the chocolate reese's layer. In another saucepan, melt the chocolate chips with the heavy cream over low heat, stirring until smooth. Pour over the peanut butter layer and spread evenly. Sprinkle the top with peanut butter chips and chopped peanuts. Chill the pie in the refrigerator for at least 2 hours, or until set. Slice and serve. Prep Time: 20 minutes |...

  Ingredients: 1 1/2 lbs ground beef 8 slices of bacon, cooked and crumbled 1 cup sharp cheddar cheese, shredded 1/2 cup bread crumbs 1/4 cup ketchup 1/4 cup mustard 2 tablespoons Worcestershire sauce 1 onion, finely chopped 2 cloves garlic, minced 2 eggs, beaten Salt and pepper to taste For the topping: 1/2 cup ketchup 1 tablespoon mustard 2 tablespoons brown sugar Directions: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan. Combine the meatloaf mixture: In a large bowl, mix together the ground beef, crumbled bacon, cheddar cheese, bread crumbs, ketchup, mustard, Worcestershire sauce, onion, garlic, eggs, salt, and pepper until well combined. Form the meatloaf: Transfer the mixture to the prepared loaf pan, shaping it to fit. Prepare the topping: In a small bowl, mix together the ketchup, mustard, and brown sugar. Spread this mixture over the top of the meatloaf. Bake: Place the meatloaf in the oven and bake for 1 hour, or until the meatloaf is cooked through and the...