#CreamyGoodness

[ginasdiary]

coquette girl essentials 🩰🖇️🧁 🎀

[forkfulofflavor]

Orange Citrus Delight Bars These refreshing bars combine the sweetness of orange with a creamy cheesecake layer, perfect for a summer dessert. Ingredients 8 ounces Cool Whip divided Nilla Wafer Crust 1 ? cups Nilla Wafer Cookie Crumbs 5 tablespoons unsalted butter Orange Cream Layer 3 ounces orange gelatin ¾ cup boiling water ¾ cup cold water 8 ounces cream cheese room temperature ¼ cup powdered sugar 2 teaspoons orange extract 8 drops orange Wilton Gel Food Color optional 2 cups Cool Whip Cheesecake Layer 8 ounces cream cheese room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 cup Cool Whip Instructions Nilla Wafer Crust Line a 8 X 8-inch baking pan with parchment for easy removal of bars. Melt the 5 tablespoons of butter in a microwave for about 30 seconds, stirring and melting for another 5-10 seconds if needed. In a food processor, pulse the Nilla Wafers into fine crumbs. Combine the cookie crumbs with the melted butter and mix until well incorporated. Press the mixture evenly into the prepared baking pan and place it in the freezer for at least 30 minutes. Orange Gelatin Mix the orange gelatin with ¾ cup boiling water in a 2-cup measuring glass until dissolved. Add ¾ cup cold water and stir, then refrigerate until completely cooled but not set, about 10 minutes. Orange Cream Layer In a mixing bowl, beat 8 ounces of cream cheese with powdered sugar, orange extract, and orange food coloring. Gradually pour in the chilled gelatin mix while mixing until smooth. Chill in the refrigerator for one hour to thicken. Cheesecake Layer In another mixing bowl, beat 8 ounces of cream cheese, confectioners' sugar, and vanilla until creamy. Fold in 1 cup of Cool Whip. Spoon dollops of the cheesecake mixture onto the frozen crust and spread evenly with an offset spatula. Gently fold the remaining 2 cups of Cool Whip into the chilled Orange Cream mixture until smooth. Pour and spread the Orange Cream over the cheesecake layer. Refrigerate overnight or for a minimum of 6 hours before serving.

[foodfantasy16]

"Sweet dreams are made of this! Dive into the delicious world of Rasmalai".

[edadurust]

Enjoy the smooth, creamy goodness of homemade vanilla bean ice cream, which is perfect for satisfying your sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split and seeds scraped out. Pinch of salt.

Instructions: Heavy cream, whole milk, sugar, vanilla bean seeds, and salt should all be mixed together in a saucepan. Over medium heat, stir the mixture every now and then until it reaches a slow simmer. Take it off the heat and let it cool down a bit. Put the mixture in a container, cover it, and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Cover the churned ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Jerry Galeries

[divaythisntamused]

Indulge in the rich and comforting flavors of this creamy tomato and tortellini soup. The combination of velvety tomato broth, tender cheese tortellini, and a touch of cream creates a satisfying and hearty dish perfect for any occasion.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup heavy cream. 1 package 9 oz cheese tortellini. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and saut until translucent. Stir in minced garlic and cook for an additional 1 minute. Pour in crushed tomatoes and vegetable broth. Stir well. Add dried basil, dried oregano, salt, and black pepper. Simmer for 15 minutes. Lower the heat and stir in heavy cream. Simmer for an additional 5 minutes. Meanwhile, cook the tortellini according to package instructions. Drain and set aside. Add cooked tortellini to the soup and stir gently. Sprinkle grated Parmesan cheese over the soup and stir until melted. Serve hot, garnished with fresh basil leaves. Enjoy your creamy tomato and tortellini soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Oklahoma Diagnostic Imaging

[foodcrushdaily]

“Creamy. Rich. Irresistible. 🤤 You have to taste this buttery magic!”

This isn't just food – it's comfort in a bowl 😍 Dive into juicy chicken cubes bathed in a creamy, spiced butter sauce 🍗✨ served over fluffy basmati rice 🍚 and paired with soft, warm naan 🫓

The texture melts in your mouth… The flavor? UNREAL 🔥💯 Can your regular dinner do THIS?

Ready to recreate this restaurant-style perfection at home? 🍴 👉 Click here to get the full recipe now

Trust me, your taste buds will thank you. 😋🔥

[cowplants-in-space]

Indulge in the rich and comforting flavors of this creamy tomato and tortellini soup. The combination of velvety tomato broth, tender cheese tortellini, and a touch of cream creates a satisfying and hearty dish perfect for any occasion.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup heavy cream. 1 package 9 oz cheese tortellini. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and saut until translucent. Stir in minced garlic and cook for an additional 1 minute. Pour in crushed tomatoes and vegetable broth. Stir well. Add dried basil, dried oregano, salt, and black pepper. Simmer for 15 minutes. Lower the heat and stir in heavy cream. Simmer for an additional 5 minutes. Meanwhile, cook the tortellini according to package instructions. Drain and set aside. Add cooked tortellini to the soup and stir gently. Sprinkle grated Parmesan cheese over the soup and stir until melted. Serve hot, garnished with fresh basil leaves. Enjoy your creamy tomato and tortellini soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Oklahoma Diagnostic Imaging

[cibergwenza]

Enjoy the smooth, creamy goodness of homemade vanilla bean ice cream, which is perfect for satisfying your sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split and seeds scraped out. Pinch of salt.

Instructions: Heavy cream, whole milk, sugar, vanilla bean seeds, and salt should all be mixed together in a saucepan. Over medium heat, stir the mixture every now and then until it reaches a slow simmer. Take it off the heat and let it cool down a bit. Put the mixture in a container, cover it, and put it in the fridge for at least 4 hours or overnight. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Cover the churned ice cream and put it in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Jerry Galeries

[ginasdiary]

soft brown aesthetic 💌

[forkfulofflavor]

Ultimate Homemade Ranch Dressing This ranch dressing is a game-changer! Creamy, flavorful, and perfect for salads, dipping, or drizzling. Ingredients Black Pepper ¼ C Parsley Flakes 1 1/2 C Garlic Salt ½ C Kosher Salt 2 Tbsp Granulated Garlic ¼ C Granulated Onion 3/4 C Dill Weed 2 Tbsp 2 cups mayonnaise 2 cups buttermilk 1 1/2 cups sour cream 1 teaspoon lemon juice Directions 1. In a bowl, combine all the dry ingredients: black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Store the mixture in an airtight container. This will yield about 3 ½ cups of dry ranch mix. 2. To prepare the dressing, whisk together 2 tablespoons of the ranch mix with 2 cups of mayonnaise, 2 cups of buttermilk, 1 ½ cups of sour cream, and 1 teaspoon of lemon juice. 3. Cover and refrigerate for 2 hours to allow the flavors to meld before serving.

[mysissycaptions]

It's the perfect fall dish, and this creamy butternut squash soup is full of flavor and warmth. This bowl is perfect for cold days because it has sweet butternut squash, fragrant spices, and creamy coconut milk.

Ingredients: 1 medium butternut squash, peeled and cubed. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 4 cups vegetable broth. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1/2 cup coconut milk.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until onion is translucent. Add cubed butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender. Using an immersion blender or regular blender, puree the soup until smooth. Stir in coconut milk and heat through. Serve hot, garnished with a swirl of coconut milk and a sprinkle of cinnamon.

Prep Time: 15 minutes

Cook Time: 25 minutes

Riverside Library

[lemonringtonesmp3]

Indulge in the rich and comforting flavors of this creamy tomato and tortellini soup. The combination of velvety tomato broth, tender cheese tortellini, and a touch of cream creates a satisfying and hearty dish perfect for any occasion.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup heavy cream. 1 package 9 oz cheese tortellini. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and saut until translucent. Stir in minced garlic and cook for an additional 1 minute. Pour in crushed tomatoes and vegetable broth. Stir well. Add dried basil, dried oregano, salt, and black pepper. Simmer for 15 minutes. Lower the heat and stir in heavy cream. Simmer for an additional 5 minutes. Meanwhile, cook the tortellini according to package instructions. Drain and set aside. Add cooked tortellini to the soup and stir gently. Sprinkle grated Parmesan cheese over the soup and stir until melted. Serve hot, garnished with fresh basil leaves. Enjoy your creamy tomato and tortellini soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Oklahoma Diagnostic Imaging

[vonhollde]

A quick and easy Instant Pot version of the classic Arroz con Leche, a creamy and comforting rice pudding with a hint of cinnamon and sweetened condensed milk.

Ingredients: 1 cup rice. 2 cups water. 1 cinnamon stick. 2 cups whole milk. 1 can sweetened condensed milk. 1/2 cup raisins. 1 teaspoon vanilla extract. Ground cinnamon for garnish.

Instructions: Run cold water over the rice until the water is clear. Put the rice, water, and cinnamon stick in the Instant Pot. Put the lid back on and set the timer for 8 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then quickly let go of any pressure that's still there. Take out the cinnamon stick and put the Instant Pot into saut mode. Whole milk, sweetened condensed milk, raisins, and vanilla extract should all be mixed in. Stir it often as you cook until it gets the consistency you want. Leave the food in the Instant Pot for a short time to cool down before serving. Before serving, sprinkle with ground cinnamon.

Prep Time: 10 minutes

Cook Time: 20 minutes

bar crawl de mayo

[mydrunkkitchen]

This Mango Avocado Smoothie is a delightful blend of tropical flavors and creamy goodness. It's a healthy and refreshing way to start your day or enjoy as a snack.

Ingredients: 1 ripe mango, peeled and diced. 1 ripe avocado, peeled and pitted. 1 cup Greek yogurt. 1/2 cup coconut milk. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Add the diced mango, avocado, Greek yogurt, coconut milk, honey, vanilla extract, and ice cubes to a blender. Blend on high until the mixture is smooth and creamy, about 1-2 minutes. Pour the smoothie into glasses and garnish with mango or avocado slices if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

muuh

[radmanrbarr]

Indulge in a guilt-free treat with these Greek Yogurt Fudge Pops. They're creamy, chocolatey, and packed with protein thanks to Greek yogurt. Perfect for a healthy and satisfying snack on a hot day!

Ingredients: 1 cup Greek yogurt. 1/4 cup unsweetened cocoa powder. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup almond milk. 1/4 cup mini chocolate chips.

Instructions: In a mixing bowl, combine Greek yogurt, cocoa powder, honey or maple syrup, and vanilla extract. Gradually add almond milk and mix until smooth and well combined. Stir in mini chocolate chips into the mixture. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold and freeze for at least 4-6 hours or until firm. To remove the popsicles, run the molds briefly under warm water to loosen them. Enjoy these creamy and healthy Greek Yogurt Fudge Pops as a delightful snack!

Prep Time: 15 minutes

Cook Time: 0 minutes

jai llewellyn art

[arroyeah]

This 5 Minute Magic Green Sauce is a colorful and tasty vegan sauce that will make any dish taste more fresh. This condiment is creamy, tangy, and can be used in a lot of different ways, so you should have it in your kitchen.

Ingredients: 1 ripe avocado, pitted and peeled. 1 cup packed fresh cilantro leaves and stems. 1/2 cup packed fresh parsley leaves and stems. 2 cloves garlic. 2 tablespoons lime juice. 1/4 cup olive oil. 1/4 cup water. Salt and pepper to taste.

Instructions: Avocado, cilantro, parsley, garlic, lime juice, olive oil, and water should all be put in a blender or food processor and mixed together. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Serve right away or put in the fridge until you're ready to use it.

Prep Time: 5 minutes

Cook Time: 0 minutes

my wales