Type what you have

Ingredients

• ✓ butter
• vanilla extract
• all-purpose flour
• confectioners sugar
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
2. 2 Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners' sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.
3. 3 Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
4. 4 Roll cooled cookies in additional confectioners' sugar.

By Julie Lavado

Ingredients

• ✓ butter
• banana
• brown sugar
• rum
• flour tortilla
• vegetable oil

Instructions

1. 1 In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
2. 2 In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

By Kim Fliehmann

Ingredients

• ✓ butter
• all-purpose flour
• pecan
• confectioners sugar
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
3. 3 Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
4. 4 Let the cookies cool completely, then roll in remaining confectioners' sugar.

By Carla

Ingredients

• ✓ butter
• tamarind pod
• water
• orange
• white sugar
• chile-lime seasoning

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ butter
• all-purpose flour
• confectioners sugar
• salt
• pecan
• vanilla extract

Instructions

1. 1 Preheat oven 350 degrees F (150 degrees C).
2. 2 Mix the flour, sugar, salt, and nuts together in a medium bowl. Stir in the vanilla. Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball. Shape the dough into 24 one inch flat circles, and place on a cookie sheet.
3. 3 Bake for 30 minutes or until they are lightly browned. After they have cooled on a rack, dust them heavily with confectioners' sugar.

By Lana

Ingredients

• ✓ butter
• sweetened condensed milk
• graham cracker crumb
• banana
• whipping cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Make the dulce de leche: Place the unopened condensed milk can in a saucepan and add water until it comes halfway up the can. Bring to a boil over medium-high heat and cook for 3 hours, adding more water as necessary. Remove from the heat and let cool, 1 to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make the pie: Stir graham cracker crumbs and melted butter in a mixing bowl until well blended. Press crumb mixture evenly into a 9-inch pie plate.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove pie crust from the oven and cool on a wire rack, about 10 minutes.
5. 5 Open dulce de leche can and pour 1/2 of it (about 3/4 cup) over pie crust. Arrange 1/2 of the bananas in a single layer over dulce de leche. Repeat dulce de leche and banana layers once more.
6. 6 Beat cream in a mixing bowl with an electric mixer until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form.
7. 7 Spoon whipped cream over bananas. Chill pie for at least 1 hour before serving.

By Maria Padin

Ingredients

• ✓ butter
• white sugar
• vanilla extract
• water
• all-purpose flour
• almond
• salt
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
4. 4 Place 2 inches apart onto unlined cookie sheets.
5. 5 Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
6. 6 Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
7. 7 Transfer to an airtight container and store at room temperature.

By Bernie

Ingredients

• ✓ butter
• apple pie filling
• flour tortilla
• cinnamon
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3. 3 In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4. 4 Bake in preheated oven 20 minutes, or until golden.

By Brenda

Ingredients

• ✓ butter
• confectioners sugar
• cinnamon
• salt
• vanilla extract
• all-purpose flour
• confectioners' sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Beat butter and 1/2 cup confectioners' sugar in a bowl using an electric mixer until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into butter mixture to form a stiff dough. Shape dough into 1-inch balls.
3. 3 Mix 1 cup confectioners' sugar and 1 teaspoon cinnamon together in a shallow bowl. Roll balls in cinnamon mixture to coat; transfer cookies to prepared cookie sheets.
4. 4 Bake in the preheated oven until nicely browned, about 15 to 20 minutes. Cool cookies on wire racks.

By Cathy

Ingredients

• ✓ butter
• masa harina
• water
• corn
• cornmeal
• white sugar
• heavy cream
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Ingredients

• ✓ butter
• corn husk
• corn masa dough
• baking soda
• water
• vegetable shortening
• sugar
• pineapple

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
3. 3 Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
4. 4 Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

By gem

Ingredients

• ✓ butter
• cream cheese
• sugar
• vanilla extract
• crescent roll
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth; set aside.
3. 3 Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13-inch rectangles. Press one sheet into the bottom of the prepared baking dish. Evenly spread cream cheese mixture over dough, then cover with remaining piece of crescent dough, and brush with melted butter. Mix 1/2 cup of sugar with cinnamon in a small bowl; sprinkle evenly over the top of cheesecake.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before cutting into squares and serving.

By SAINTWIC

Ingredients

• ✓ butter
• cooking spray
• cream cheese
• white sugar
• vanilla extract
• crescent roll
• cinnamon
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
3. 3 Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
4. 4 Press one piece into the bottom of the prepared baking dish.
5. 5 Evenly spread cream cheese mixture on top.
6. 6 Cover with remaining piece of crescent dough.
7. 7 Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined.
8. 8 Dot mixture over top of dough.
9. 9 Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool cheesecake completely in the pan for about 2 hours before cutting into 12 squares.

By CandelB

Ingredients

• ✓ butter
• white sugar
• water
• cinnamon stick
• white bread
• raisin
• pineapple
• colby longhorn cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar, water, and cinnamon sticks in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
3. 3 Toast bread and butter each slice on one side. Arrange some of the bread to make a single layer in a large casserole dish. Sprinkle some of the raisins, nuts, and pineapple on top. Slice cheese and place some of it on top of fruit. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour cinnamon syrup mixture over everything in baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Let bread pudding cool for at least 15 minutes before serving.

By Gloria A

Ingredients

• ✓ butter
• confectioners sugar
• vanilla extract
• all-purpose flour
• pecan
• sweet chocolate
• cinnamon
• salt
• confectioners sugar
• sweet chocolate

Instructions

1. 1 In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. 2 In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. 3 Gradually add the dry ingredients to the creamed mixture.
4. 4 Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. 5 Preheat oven to 325 degrees F (180 degrees C).
6. 6 Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7. 7 For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

By Karen Ginnis

Ingredients

• ✓ butter
• cream cheese
• white sugar
• vanilla extract
• crescent roll dough
• white sugar
• cinnamon
• almond

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. 3 Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

By Shelley

Ingredients

• ✓ butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• kosher salt
• baking powder
• pequin chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Ingredients

• ✓ butter
• sweet white corn
• egg
• sweetened condensed milk
• milk
• all-purpose flour
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana

Ingredients

• ✓ butter
• white cake mix
• egg white
• margarita mix
• vegetable oil
• lime juice
• lime peel
• cream cheese
• lemon peel
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
2. 2 Beat together cake mix, egg whites, margarita mix, oil, 1 tablespoon lime juice, and lime zest in a large bowl until smooth and well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool completely in the pan, about 1 hour.
4. 4 Beat together cream cheese and butter in another large bowl until light and fluffy. Stir in remaining 1 tablespoon lime juice and lemon zest. Beat in confectioners' sugar, one cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread frosting over cooled cake.

By Tori Belle

Ingredients

• ✓ butter
• white sugar
• brown sugar
• evaporated milk
• corn syrup
• cocoa powder
• marshmallow
• vanilla extract
• pecan

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
4. 4 Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

By mintconditionherbfarm

Ingredients

• ✓ butter
• white sugar
• cocoa powder
• cinnamon
• allspice
• flour tortilla
• peanut butter
• caramel dip
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ butter
• water
• brown sugar
• cinnamon stick
• white bread
• cheddar cheese
• peanut
• raisin
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
4. 4 Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
5. 5 Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.
6. 6 Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
7. 7 Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.

By dromero1013

Ingredients

• ✓ butter
• egg
• white sugar
• white rum
• vanilla extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed milk
• eggnog
• white rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
2. 2 Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
4. 4 Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

By Yoly

Ingredients

• ✓ butter
• rum
• anise seed
• white sugar
• vanilla extract
• egg
• all-purpose flour
• clove
• baking powder
• salt

Instructions

1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Ingredients

• ✓ butter
• cooking spray
• sugar
• cinnamon
• flour tortilla
• milk
• cream cheese
• vanilla pudding mix
• whipped topping
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
2. 2 Combine sugar and cinnamon together in a small bowl.
3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• cinnamon
• salt
• sugar
• egg
• sweetened condensed milk
• evaporated milk
• corn kernel

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
2. 2 Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By gem

Ingredients

• ✓ butter
• water
• long-grain white rice
• whole milk
• white sugar
• egg
• flour
• vanilla extract
• heavy cream
• raisin
• cinnamon

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ butter
• milk
• mixed bean
• brown sugar
• egg
• instant coffee granules
• cocoa powder
• cornstarch
• chili powder
• garam masala
• vanilla extract

Instructions

1. 1 Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
2. 2 Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.

By Lanilu

Ingredients

• ✓ butter
• water
• brown sugar
• cinnamon stick
• sugar
• vanilla extract
• clove
• bread
• monterey jack cheese
• walnut
• raisin
• apricot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
3. 3 Lightly butter each slice of bread. Place slices in a large, flat baking pan.
4. 4 Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
5. 5 Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
6. 6 Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

By mpatricia25

Ingredients

• ✓ butter
• rolled oat
• mexican chocolate
• brown sugar
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
3. 3 Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside.
4. 4 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating.
5. 5 Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.
6. 6 Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.

By swooda