by Max Barry

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Wysteria RMB
Wysteria was Commended by Security Council Resolution # 57

WA Delegate (non-executive): The Bird Is The Word of Hydroponic Nation (elected )

Founder: The Green and Pleasant Dominion of The Bruce

Last WA Update:

Board Activity History Admin Rank

Lowest Overall Tax Burden: 31st Most Influential: 39th Highest Economic Output: 61st+45
Largest Automobile Manufacturing Sector: 70th Most Avoided: 73rd Highest Wealthy Incomes: 85th Highest Disposable Incomes: 106th Highest Unexpected Death Rate: 119th Largest Insurance Industry: 147th Largest Soda Pop Sector: 167th Largest Gambling Industry: 167th Most Nations: 170th Largest Mining Sector: 193rd Largest Furniture Restoration Industry: 200th Highest Average Incomes: 205th Largest Timber Woodchipping Industry: 209th Most Armed: 219th Most World Assembly Endorsements: 236th Highest Crime Rates: 261st Largest Manufacturing Sector: 261st Largest Publishing Industry: 261st Smartest Citizens: 308th Rudest Citizens: 324th Fattest Citizens: 331st Largest Basket Weaving Sector: 341st Largest Pizza Delivery Sector: 347th Most Devout: 406th Most Corrupt Governments: 418th Most Cultured: 491st Most Politically Apathetic Citizens: 496th Largest Retail Industry: 512th Most Scientifically Advanced: 546th Largest Cheese Export Sector: 647th Largest Black Market: 705th Most Beautiful Environments: 712th Largest Information Technology Sector: 748th Largest Populations: 777th Largest Arms Manufacturing Sector: 851st Largest Agricultural Sector: 1,073rd Largest Governments: 1,189th Nicest Citizens: 1,199th Nudest: 1,284th Healthiest Citizens: 1,446th Most Rebellious Youth: 1,460th Highest Poor Incomes: 1,547th Most Eco-Friendly Governments: 1,628th Most Advanced Public Education: 1,845th Most Secular: 1,903rd
World Factbook Entry

Founded December 21st, 2002, by some D&D players from Canada.

We are an International Online Community. Our Green and Pleasant Region extends a warm welcome to those who wish to join.

Allied with Texas and The Heartland.

Roleplaying Tech Level: Modern

Please endorse your elected Delegate, Hydroponic Nation and Linkparticipate here in deciding our Delegate's World Assembly vote.

Visit the Wysterian Forum at: LinkNationStates Wysteria - the Website



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Embassies: Texas, The Heartland, Yggdrasil, The Skeleton Army, 10000 Islands, The Cuckoos Egg, and The Vast.

Tags: Commended, Featured, Large, Map, Modern Tech, Offsite Forums, Role Player, and World Assembly.

Regional Power: Very High

Wysteria contains 82 nations, the 170th most in the world.

Today's World Census Report

The Largest Mining Sector in Wysteria

World Census experts measured the volume of stuff removed from the ground to determine which nations have the largest mining industries.

As a region, Wysteria is ranked 193rd in the world for Largest Mining Sector.

NationWA CategoryMotto
1.The Dominion of Complete BastardsIron Fist Consumerists“We don't want the world, we just want your half.”
2.The Allmighty Nak Nakian Colony of FeckfaceCorporate Police State“All hail the Allmighty Nak nak!”
3.The Allmighty Power of Nak nakCompulsory Consumerist State“All hail the Allmighty Nak nak!”
4.The Richly Blended Peoples of KoffeeCapitalist Paradise“Guns, Germs, Steel, and really smooth Mochas!”
5.The Indomitable Borderlands of The GrendelsCompulsory Consumerist State“The Paragon of Corporate Power and Style since 2002.”
6.The Insatiable Economic Hitmen of TremalkierCapitalizt“To Shape the World is to be Immortal”
7.The Godless Mercantile Nexus of Isla VistaCompulsory Consumerist State“Where churches are charged with fraud and racketeering!”
8.The Grotesque Playground of MackintoshCorporate Police State“Success is knowing who to blame for your failures.”
9.The Allmighty Nak Nakian Colony of TechnoCorporate Police State“All hail the Allmighty Nak nak!”
10.The Dominion of The CaptainCorporate Police State“A friendly place for the upper class”
1234. . .89»

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Wysteria Regional Message Board

I want khachapuri.

Falcona Stark wrote:~Cajun Winterfell Food Network (CWFN) hosted by Queen Falcona Stark~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks slaved to prepare a sumptious buffet for everyone in Wysteria. Today's special is Lamb Shawarma. Eat all you can!

Easy and Authentic Lamb Shawarma:

Easy and Authentic Lamb Shawarma

If you’ve eaten a lamb shawarma from a Mediterranean restaurant, you might think it’s too complicated to make at home. I’m here to convince you otherwise! Every component of these pita bread sandwiches is simple to make and delicious on its own, but combine them and you’ll have a spectacularly delicious meal.

Ingredients:

4 homemade pita breads
4 large green leaf lettuce leaves
1 recipe Tzatziki Sauce
1 recipe Quick Pickled Red Onions
1 recipe Easy Cumin Lamb
4 ounces feta cheese crumbled

Instructions:
One Day Ahead:

1. If making homemade pita bread, make dough and refrigerate.

2. Drain yogurt and cucumber as directed in steps 1 and 2 of Tzatziki recipe.

3. Make Quick Pickled Red Onions.

The Day Of:

1. Roll out and bake pita breads as instructed in recipe.

2. Finish Tzatziki sauce.

3. Prepare Easy Cumin Lamb.

4. To Assemble Lamb Shawarmas:
Place one lettuce leaf on a pita bread. Spread with a generous amount of tzatziki and top with several rings of pickled red onion. Top with 1/4 of the cumin lamb and sprinkle with 1/4 of the feta cheese. Repeat with remaining pita breads and serve.

This recipe taken from Linkhere.

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Easy Lamb Shawarma:

Easy Lamb Shawarma

"Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef."

Ingredients:

2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves

Directions:

1. Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

This recipe taken from Linkhere.

Read factbook

Shawarma (Lamb Pitas):

Shawarma (Lamb Pitas)

Ingredients:
1 1/2 pounds boned leg of lamb
2 cups thinly sliced onion
1/3 cup fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1/4 teaspoon salt 5 thyme sprigs
6 (7-inch) pitas Yogurt-Tahini Dip
1/2 cup red onion slices, separated into rings
1/4 cup chopped fresh mint
12 (1/4-inch-thick) slices tomato, halved
3 gherkin pickles, thinly sliced lengthwise

Directions:

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.

2. Preheat oven to 350°.

3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.

4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

This recipe taken from Linkhere.

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Mmm...Mmm...Finger Lickin' Good! <3

Queen Falcona Stark

t h a n k y u o

You're welcome :)

***** Texas Chat Reminder *****

The Texas Weekly Chat Session will be Saturday (Tomorrow) at High Noon Texas Time (CDT) ***Saturday***. And, if you can't be there right at Noon, that is Ok, Texas Chat usually runs 3, 4, 5 hours with some Chats running as high as 7 or 8 hours.

The Texas Chat Site is here: http://texasregion.net/blab70/login.php

Please register with your nation name. This is a great opportunity for nations old and new to Texas to find out what is going on! We chat, we debate, we talk about the weather, we talk about stuff we like, stuff we hate, random stuff and more stuff. But, it is never stuffy. Usually, it is about meeting your fellow Texans and talking about the latest and most interesting stuff in NationStates at the moment. But then again, sometimes NationStates does not even come up. It is wide-open chatting with peeps from around The World both IRL and NS. It is Texans, EuroTexans, WannabeTexans, ex-Texans, and plenty of Friends of Texans. We have it all and all are welcome. Texas Chat, 729 weeks and running! For the math-challenged, that is over 14½ years! Check it out! Good stuff!

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Wysteria. Today's special is Hawaiian Pizza. Eat all you can!

Classic Hawaiian Pizza

Classic Hawaiian Pizza

Makes one 12-inch pizza

1 (14 to 16-ounce) ball Basic Pizza Dough (or pre-made pizza dough)
1/2 to 2/3 cup Slow-Simmered Pizza Sauce or store-bought tomato sauce
1 heaping cup grated low-moisture mozzarella cheese (about 4 ounces)
1 scant cup diced cooked ham steak (about 1/2 pound)
1 scant cup diced fresh pineapple (from 1/2 small pineapple)

Place your pizza stone or steel (if using) on an oven rack about 8 inches from the broiler. If you plan to cook your pizza on a baking sheet, place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 550°F (or the highest temperature your oven will allow) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.

To stretch/roll out the dough: Dust the ball of dough with flour and place it on a well-floured work surface. Using your hands or a rolling pin, gently stretch or roll the dough into a 12-inch disk.

If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.

If you’re using a baking sheet: Spray the baking sheet with cooking spray or rub it with olive oil. Place the dough disk on the prepared baking sheet.

To top the pizza: Spread the sauce evenly on the dough, leaving a 1-inch border all around. Sprinkle on the cheese, then scatter the ham and pineapple evenly on top.

To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese and toppings just begin to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.

If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake at 550°F for about 10 minutes, until the crust is golden and the cheese and toppings just begin to brown.

Let the pizza rest for 5 minutes; slice and serve.

This recipe was found Linkhere.

Read factbook

Hawaiian Pizza (Pillsbury Kitchens):

What makes this pizza Hawaiian? A classic combo of tomato sauce, cheese, ham and pineapple. In addition to being super-easy, it’s a great way to use up leftover ham.

By LinkPillsbury Kitchens

Ingredients:

1 can Pillsbury™ refrigerated classic pizza crust
1 can (8 oz) pizza sauce
1 3/4 cups shredded mozzarella cheese (7 oz)
1 1/2 cups leftover cubed sliced ham
1/2 cup drained canned pineapple tidbits in juice

Steps:

1 Heat oven to 400°F. Unroll dough on ungreased dark nonstick cookie sheet. Press into 15x10-inch rectangle.
2 Bake about 8 minutes or until lightly golden brown. Top with pizza sauce, half of the cheese, the ham, pineapple and remaining cheese.
3 Bake 10 minutes longer or until crust is deep golden brown and cheese is melted. Cool 5 minutes before serving.

Expert Tip:

Not a fan of pineapple on your pizza? Swap out the pineapple for chopped green bell pepper or mushrooms.

More About This Recipe:

Ah, yes, the classic debate. Does pineapple really belong on pizza? We’ll let you be the judge after trying this delicious Hawaiian pizza recipe. But, because you’re making it at home, we won’t judge you if you substitute mushrooms or chopped bell peppers for the pineapple. According to Time, the Hawaiian pizza was invented in 1962 by a man named Sam Panopoulos, a native of Greece who ran a pizza place in Canada. Panopoulos told BBC that the pizza had begun as an experiment, but that he and his brothers enjoyed the contrast between the pineapple’s sweetness and the savory flavor of the ham. Once you’ve had your fill of pineapple and ham, browse our other pizza recipes for ideas like Classic Margherita Pizza or Bacon Alfredo Pizza.

© 2019 ®/TM General Mills All Rights Reserved

Read factbook

Canadian Bacon and Pineapple Pizza (Pillsbury Kitchens):

Chunks of pineapple add a juicy tropical twist to the Canadian bacon and provolone cheese flavors in this family-pleasing pizza.

By LinkPillsbury Kitchens

Ingredients:

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 package (6 oz) sliced provolone cheese
1 package (5 to 6 oz) sliced Canadian bacon
1 can (8 oz) pineapple chunks in unsweetened juice, well drained on paper towels
1/2 cup thinly sliced red onion
1/2 cup chopped green bell pepper
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle.

2. Top dough with provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese.

3. Bake classic crust 16 to 20 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 8 servings.

Expert Tip:

Tip if using classic crust: For a crispier crust, prebake crust 6 to 8 minutes or until crust is set and dry, then add toppings; bake pizza 12 to 16 minutes.

© 2019 ®/TM General Mills All Rights Reserved

Read factbook

Hawaiian BBQ Pizza (Pillsbury Kitchens):

Take a trip to the islands with every bite of tropical and delicious thin-crust pizza.

By LinkPillsbury Kitchens

Ingredients:

1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1/2 cup barbecue sauce
1 cup cooked cubed chicken
1 cup cooked cubed ham
1 can (8 oz) pineapple tidbits, drained
1/4 cup chopped red onion, if desired
2 cups shredded mozzarella and Cheddar cheese blend (8 oz)

Steps:

1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

2. Spread barbecue sauce evenly on dough. Top with remaining ingredients.

3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.

Expert Tip:

Pillsbury® thin pizza crust is a great alternative to the classic refrigerated crust. With no prebaking the crust, your pizza is ready in no time!

© 2019 ®/TM General Mills All Rights Reserved

Read factbook

Fast Hawaiian Pizza (AllRecipes: collin):

LinkRecipe by: collin "This pizza recipe is for fast, delicious pizza than can be made quickly using the stove and toaster oven."

Ingredients:

cooking spray
1 (10 inch) flour tortilla
1/4 (15 ounce) can pizza sauce (such as Contadina®)
1 tomato, diced and squeezed dry with paper towels
2 pineapple rings, diced and squeezed dry with paper towels
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 thick slices cooked ham, torn into bite-size pieces
4 ounces shredded mozzarella cheese

Directions:

1. Heat a toaster oven to 400 degrees. Spray a pizza pan small enough to fit in toaster oven with cooking spray.

2. Heat a large skillet over high heat and place tortilla into the hot skillet. Cook tortilla until heated through, about 5 minutes; spread with pizza sauce and scatter tomato and pineapple pieces over sauce. Sprinkle pizza with basil, oregano, and garlic powder. Arrange ham pieces onto pizza and top with mozzarella cheese. Continue to heat pizza until tortilla is browned and crisp, 3 to 5 more minutes. Transfer pizza to the prepared pizza pan.

3. Cook in the preheated toaster oven until cheese begins to brown, about 10 minutes.

Read factbook

Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

I was asked to use spoiler tags and I'm using it. Thanks for the suggestion <3

Where am everysbodies at??!

*Crawls from under a rock*
Zombies are gone?

Welcome back. Tyryte!

The Bruce wrote:Welcome back. Tyryte!

Thank you! Glad to be back.

~ Texas Culinary Channel (TCC) hosted by Queen Falcona Stark on Sundays~

From the Kitchens of Cajun Winterfell, a delightfully mouth watering aroma saturated the atmosphere as Cajun Winterfellian cooks labored to prepare a sumptious buffet for everyone in Wysteria. Today's special is An Assortment of Brownies. Eat all you can!

Cookies-and-Milk Cheesecake Brownie Bars (Betty Crocker)

Triple-layered lusciousness, all in one bar: Brownies on the bottom, creamy cheesecake in the middle and tender chocolate chip cookies on top.
By Betty Crocker Kitchens

Ingredients:

Brownie Base:

1nbox (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

1/2 cup vegetable oil

3 tablespoons water

2 eggs

Cheesecake Layer:

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

Chocolate Chip Cookie Layer:

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix

1 tablespoon Gold Medal™ all-purpose flour

1/2 cup butter, softened

1 egg

Directions:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2. In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.

3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.

4. Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.

5. Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.

Expert Tips:

It’s Betty Crocker™ fudge brownie mix and Betty Crocker™ chocolate chip cookie mix that make this bar so easy to make!

Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut.

Recipe taken from Linkhere

Read factbook


Oreo™ Brownie Lush (Betty Crocker)

This Oreo™ dessert is cool, decadent and guaranteed to get chocolate lovers raving. A fudgy brownie layer is topped with a whipped cream cheese layer, crushed Oreo™ cookies, chocolate pudding and more whipped topping - it'll be your new potluck go-to in no time.
By Betty Crocker Kitchens

Ingredients:

Brownie Base:

1 box (18.3 oz) Betty Crocker™ fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

Layers:

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 container (12 oz) Cool Whip™ frozen whipped topping, thawed

1 1/2 cups finely crushed Oreo™ chocolate sandwich cookies (about 16 cookies)

2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix

3 cups cold milk

Topping:

1/2 cup coarsely crushed Oreo™ chocolate sandwich cookies (about 4 cookies)

Directions:

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.

2. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.

3. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over brownie. Sprinkle 1 1/2 cups finely crushed cookies over cream cheese mixture.

4. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cookie layer. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

5. When ready to serve, sprinkle 1/2 cup coarsely crushed cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Expert Tips:

• What is a lush? A lush is a party-perfect “no-bake” dessert, which is also known as a dessert lasagna, layered dessert or ice-box cake. It’s defined by decadent layers of varying flavors and textures – think sugar cookies, banana pudding and cool whip. Usually, a lush is made up of a brownie or crushed cookie base topped by various layers of flavored cream cheese, cool whip, pudding or all of the above! With their fluffy creamy tops dotted with garnishes – anything from cookies to candy to fruit to chocolate sauce – lushes look as good as they taste!

• What’s in this lush? This lush has a fudgy brownie base topped with whipped cream cheese, crushed Oreo cookies, chocolate pudding, more whipped topping and a garnish of more Oreos. In other words, it’s a chocolate lover’s dream come true!

• This sounds like a lot of work. There are three to four bowls needed in order to make the dessert, so there are some dishes, but the payoff is a delicious dessert that is perfect for potlucks.

• Here are our best tips for mastering this lush.

• While a metal 13x9 pan will certainly do, we recommend making this in a glass pan, because it shows the pretty layers.

• Soften the cream cheese before mixing, so it blends well, and there are no lumps. To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 15 seconds or just until softened.

• For the crushed Oreo layer, you can use a food processor to crush the cookies into a fine crumb. If you don’t own a food processor, place cookies in a zip-top plastic bag and using a rolling pin, meat mallet or the back of a small pan to crush cookies. You want a fine crumb, so the base holds together.

• When spreading the layers of filling, its best to drop dollops and then spread over the surface using the back of a spoon or a flat metal spatula.

• The coarsely crushed cookies used as a garnish can simply be crushed by hand or roughly chopped.

• Don’t skimp on the four hours of refrigeration time needed. Lushes cut the best when super cold.

• Can I make this ahead? Yes, this dessert can be made the day before. Add your coarsely crushed Oreo garnish right before serving for the best taste – they add a little crunch – and the prettiest presentation.

• How long will a lush keep? This recipe makes 24 servings. If you have any leftovers, cover your pan with foil and store in the fridge for up a few days. Where can I find more lush recipes? If you find yourself in love with this lush, Betty’s got plenty more recipes you’ll want to try this summer, including Lemon Lush, Strawberry Shortcake Lush, Berry Lush, Banana Cream Pie Lush, Spumoni Brownie Lush and more!

Recipe taken from Linkhere

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Pumpkin Swirl Brownies (Betty Crocker)

Fudgy brownies. Creamy pumpkin and cream cheese swirl. Yummy!
By Betty Crocker Kitchens

Ingredients:

Filling:
3 oz (from 8-oz package) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Brownies:

1 box Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Steps:

1. Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.

2. Make brownie batter as directed on box. Spread 2 1/4 cups of the brownie batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through several times with knife for marbled design.

3. Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips:

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Recipe taken from Linkhere

Read factbook


Chunky Cheesecake Brownies (AllRecipes)

Ingredients:

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Tip:

Parchment can be used for easier cleanup/removal from the pan.

Recipe taken from Linkhere.

Read factbook


Red Velvet Cheesecake Swirl Brownies (AllRecipes)

Ingredients:

1/2 cup unsalted butter, melted
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 ounce red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/4 teaspoon salt
2 large eggs, slightly beaten
3/4 cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
1/4 cup white sugar
1 large egg
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

2. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.

3. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

4. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.

5. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Cook's Note:

The fluffier and smoother you can get the cheesecake mixture, the easier it will be to spread. I think this is best served the next day!

Recipe taken from Linkhere.

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Mmm...Mmm...Finger Lickin' Good! <3

~This Texas Culinary Channel (TCC) program is sponsored by Cajun Winterfell Food Network (CWFN) of Texas.~

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