6 Layer Cookies Food

SIX-LAYER DINNER

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Layer beef with onions, potatoes and green pepper, seasoning each layer lightly with salt and pepper. Top with celery, tomatoes and basil. , Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.

JIMMY DEAN 6-LAYER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 F. Begin by mixing the eggs and heavy cream in a bowl with the salt & pepper.
• In a separate bowl place the sausage, jalapeno pepper, cheese, garlic and cumin.
• Now place a third of the amount of egg mixture in the bottom of a 2 quart baking dish. Next, place a slice of bread into the dish. Place 1/3 of the amount of sausage mixture from step 2 onto the slice of bread.
• Repeat steps 3 to 4 until last slice of bread is on top. Add the remaining 1/3 of sausage ingredients evenly across the top slice of bread. Bake in oven for 15 minutes.

SIX LAYER CAKE

Steps:

• For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes.
• For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans.
• Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking.
• Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan.
• Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.

SIX LAYER BARS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 9" x 13" oven-proof casserole dish.
• Sprinkle graham wafer crumbs on bottom and half way up sides of dish.
• Sprinkle coconut evenly over crumbs.
• Sprinkle chocolate chips evenly over coconut.
• Sprinkle butterscotch chips evenly over chocolate.
• Pour sweetened condensed milk over the top and spread evenly.
• Sprinkle chopped nuts over top.
• Bake in preheated 350 F oven for 30 to 35 minutes.
• Cool and chill before cutting.
• Cut into 2 1/4" x 2 1/2" bars or as desired.

LAYER COOKIES (MAGIC LAYER BARS)

Steps:

• Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).
• Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
• Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

6 LAYER COOKIES

Steps:

• 1. preheat oven to 350°F
• 2. put butter in 13x9 baking pan and melt in oven. coat bottom and sides of pan with butter
• 3. spread cracker crumbs in pan and press to bottom. layer in your chips, one flavor at a time. (although, they kind of mix together anyway) layer in the nuts, then cover with coconut, pour milk evenly over the top.
• 4. stick the pan back into the preheated oven for 20-25 minutes. pull it out and let it cool, then put it in the fridge to set, cut to whatever size cookies you like. (i use combination of pizza cutter and butter knife)

MINI CHOCOLATE CAKE

Steps:

• Preheat the oven to 350, and position a rack in the lower third of the oven.
• Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.
• Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
• In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
• Combine the two bowls, mixing just until combined.
• Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it's done.
• Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
• In a double boiler, or bowl fitted over a pan of simmering water, combine the chopped chocolate, cream, and corn syrup (if using). Stir over medium heat until melted and smooth. *Alternatively, you can melt the chocolate and cream in the microwave in 25-second pulses on LOW power. Stir between each pulse.
• Pour the chocolate over the cake, and garnish with pomegranate arils.