27335 really easy freezer raspberry Recipes

bittersweet (dark ) chocolate, broken into small pieces, cream, granulated sugar, vanilla, frozen raspberries, thawed and drained, divided

prepared chili (use your favorite recipe for this ), tortilla chips, shredded cheddar cheese (or to taste), salsa , to taste, prepared guacamole, to taste (i use my own easy guacamole really easy and good creamy guacamole for this), sour cream (i use lots!)

chocolate graham wafer pie crust or 1 graham cracker crust, cream cheese, softened, sweetened condensed milk, egg, lemon juice, vanilla extract, fresh raspberries or 1 cup frozen raspberries, semisweet baking chocolate, whipping cream

food cake mix, egg, melted butter, raspberry pie filling, chocolate chips, raspberry chocolate chips

grill mates roasted garlic montreal chicken seasoning, water, white wine vinegar, cornstarch, raspberry preserves, boneless chicken breasts

raspberries or 2 cups blueberries or 2 cups strawberries, fresh or frozen, sugar substitute, frozen rainbow sherbet

raspberry preserves, frozen pineapple juice concentrate, thawed, soy sauce, rice vinegar, chili powder, curry powder, garlic powder, skinless, boneless chicken breast halves, fresh raspberries

fresh raspberries (mash as for jam), sugar, light corn syrup, liquid fruit pectin, fresh lemon juice, whole fresh raspberries

sugar, water, fresh lemon juice, seedless raspberry jam, raspberries, heavy cream, powdered sugar, poundcake, sliced 3/4 inch slices

seedless raspberry jam, fresh cranberries, ground cinnamon, ground allspice, lemon zest

mascarpone, fresh raspberries, banana (ripe, preferably with lots of brown speckles on the skin)

refrigerated sugar cookie dough, seedless red raspberry jam, white chocolate chips, divided, semisweet mini chocolate chips, divided, sugar, cream cheese, softened, egg, vanilla, almonds

unsweetened raspberries (fresh or frozen ), cranberries (fresh or frozen ), granulated sugar (or more to taste), lemon , zest of (orange works well, too)

chocolate wafer cookies (about 32), coarsely broken, bittersweet chocolate chips, butter, cut into 1/2-inch cubes, sugar, sweetened condensed milk, creme fraiche ( store bought ) or make your own, fresh lemon juice, grated lemon peel, fresh raspberries (two 6-oz containers)

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

raspberry sorbet, vanilla frozen yogurt, cran-raspberry juice, fresh raspberries, vodka , optional

freezer biscuits, all-purpose flour, baking powder, salt, granulated sugar, cream of tartar, shortening, milk, egg, in a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. cut in shortening. stir in milk and egg until smooth., turn dough onto lightly floured board or cloth and knead 4 or 5 times. roll out dough and cut into biscuits. arrange biscuits on a cookie sheet, cover and freeze. after they are frozen, transfer to and store them in a freezer bag., do not thaw to bake. bake in preheated 450 degree f oven for 15 minutes., makes 12 to 16 biscuits