Latest news with #CoolWhip
Yahoo
19-05-2025
- Entertainment
- Yahoo
The Famous Dolly Parton No-Bake Dessert That's Perfect for Summer
Dolly Parton's recipes are always super simple. And that simplicity reflects the country star's humble roots, which have influenced her connection to food. Her love for cooking was born out of necessity, having grown up with twelve siblings. So easy, delicious, crowd-pleasing recipes have always been her thing, whether that be her ground beef casserole, chicken and dumplings, skillet cornbread or her viral and beloved peanut butter pie. Related: While there's no shortage of peanut butter pie recipes online, Dolly's stands out for a few reasons. The no-bake pie comes together lightning fast and uses just five ingredients—creamy peanut butter, cream cheese, Cool Whip, powdered sugar and store-bought graham cracker crust. The recipe first appeared on thanks to a user who scored some handwritten recipe cards at an auction. Since then, the internet has been raving about the star's beloved pie recipe, with many cooks doing riffs of their own. After giving the recipe a try, content creator @its_not_tay admitted that the country star 'can sing and she can cook!' Content creator Lorafied gave the recipe a mini treatment, filling several personal-sized graham cracker crusts instead of one big one. While she topped it with peanuts, one follower commented she should try mini Reese's cups and another recommended she cover the base of the crusts with melted chocolate, which is an idea I can get behind! Related: 😋😋🍳🍔 The first step to making Dolly's peanut butter pie is to make sure your cream cheese is at room temperature. This requires a bit of planning, but it will make your peanut butter pie-making so much easier. Cold cream cheese is difficult to whip and can leave lumps in your pie filling, which is something you definitely don't want. Related: Once softened, add the cream cheese to a large bowl or the bowl of a stand mixer with powdered sugar and peanut butter and mix until smooth. One piece of advice regarding the peanut butter: all-natural peanut butter will make the filling grainy, so this is a moment to use a big brand peanut butter (think Jif or Skippy) that's smooth and creamy right out of the jar. Next, gently fold in Cool Whip into the peanut butter mixture and divide it between two store-bought graham cracker crusts, spreading the filling evenly in the crusts. (If you're making the pie for a smaller group, you can easily halve the recipe and make just one pie.) Cover and chill until the filling is set. Related: If you have a little more time to spare, it's fun to make the crust from scratch. You can go with a homemade graham cracker crust, or swap out the graham crackers for Oreos, Nilla wafers, Biscoff cookies, or even gingersnaps. Personally, I'd blitz up some pretzels with some butter, and a little sugar to create a sweet and salty summer treat that's perfect for a summertime grilled feast.
Yahoo
17-05-2025
- Entertainment
- Yahoo
It's your chance to have dessert with Dolly Parton
HONOLULU (KHON2) — Well, it's with Dolly Parton's favorite dessert to be more specific. So, she's there in spirit. Dolly Parton might be one of the biggest stars in the world; but when it comes to dessert, she keeps it sweet and simple. Her go-to treat is a creamy, dreamy peanut butter pie. And the best part? You don't need to be a country music legend, or even a pro in the kitchen, to make it. With only five ingredients, no oven and about 10 minutes of prep, this dessert is perfect for anyone craving something rich and nostalgic. It's the kind of recipe that feels like a hug from grandma, with a little flair that's totally Dolly. This pie uses ingredients you can find in almost any grocery store. You'll need: 1 ½ cups powdered sugar. 1 cup peanut butter. 8 ounces of cream cheese at room temperature. 16 ounces of Cool Whip (that's the large tub). 2 pre-made graham cracker pie crusts. You simply mix the peanut butter, cream cheese and powdered sugar in a bowl, fold in the Cool Whip, then spoon the filling into the pie crusts and chill. Dolly's version is easy and tasty, but there's room to add your own twist. Some people swap the graham cracker crust for Oreo or chocolate cookie crusts. That adds a deeper flavor and helps balance the sweetness of the can also top it with whipped cream, chocolate drizzle or chopped peanuts for extra crunch. And while you only need to chill it for a couple of hours, letting it sit overnight makes the texture even smoother. This dessert is cool, rich and fluffy all at once. The cream cheese gives it a cheesecake-like base, while the peanut butter adds comfort and bold flavor. It's sweet, but not too sweet. Tangy, but not too sharp. It tastes like something you'd get at an old-school diner. It's fun, familiar and a little over the top in the best way. You can click to read more about the recipe. Get news on the go with KHON 2GO, KHON's morning podcast, every morning at 8 So, if you're looking for a dessert that's easy to make, hard to mess up, and sure to impress, this one's for you. After all, if it's good enough for Dolly, it's good enough for just about anyone. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Buzz Feed
27-03-2025
- Entertainment
- Buzz Feed
19 American Dishes Or Food Customs That Actually Horrified Non-Americans When They Visited
Recently, I asked non-Americans in the BuzzFeed Community about food customs here in the US that make them cringe, and ya'll did not hold back. From broccoli on pizza to the idea of "casseroles," foreigners are really scratching their heads about how we get down with our grub over here. Here are some of the standout critiques I read: Note: Not all submissions are from the BuzzFeed Community. Some are from this Reddit thread. 1. "Alllllll the sugar. Toooooooo much sugar. In everything. Also, ranch dressing. I know some people like it, but honestly, I tried it, and it's so overrated!" 2. "That sweet potato with marshmallows casserole abomination immediately springs to mind. Just tasting it mentally is bad enough." 4. "Not a food per se, but your tipping culture is ridiculous. Essentially forcing people to tip a minimum of 20% because you're too backwards to pay people properly." FOX "Try telling that to the commenters on here who seem to think that not tipping in the US is akin to slaughtering your firstborn child as a sacrifice to Elon Musk's devilry. I know it's unlikely with Trump being in power, but the US, please catch up with the rest of the civilised world as quickly as you can and end your love affair with tipping culture (and while we're at it, change your abhorrent healthcare system also)." — windowlicker 5. "Spray-on cheese. Your bread is so loaded with sugar that it's basically cake. Your mainstream beers are like sex in a canoe — fucking close to water. Although, there are some great microbreweries in the US that can help you balance things out. Your bacon is all fat and no meat. I much prefer English back bacon in that respect." 6. "Americans, I am concerned with your love of these so-called 'casseroles.' These baked abominations of canned things and fake cheeses. In fact, I urge you, brothers and sisters, to seek help." — youwishyouwereme007 7. "Broccoli on a pizza! Really!?!" 8. "Brazilian here and respectfully, I'm scared by the amount of industrialized and ultra-processed things you eat. Everything comes in cans, jars, and pre-prepared packages." "Here in Brazil, we don't have so many pre-prepared food options, and everything is expensive, so people tend to buy fresh ingredients and prepare everything from scratch. Yeah, fresh food here is cheaper. I think my stomach isn't used to it because if I eat noodles or any instant food that just needs to be heated in the microwave or something like that, I get sick." — snowwitch 9. "I tried grits when I came to NYC. Just no. Why does it even exist??" 10. "Fruit salad and sweet tea. It's so weird that marshmallows and Cool Whip are in the salad. Can Americans not avoid eating sugar? Sweet tea is unbelievably too sweet. Even green tea is sweet. I'm from Japan, and green tea is never sweet." 11. "I can't believe Americans like drinks with ice. It confuses me!" 12. "German married to an American. The first time we visited his parents, they made a Miracle Whip salad with noodles and frozen peas. It was the first time I had sweet mayonnaise. It was very gross. They also made us grilled cheese sandwiches with 'American cheese'. I still don't know what 'American cheese' is, but it is not cheese." 13. "I'm a Canadian, so I've been exposed to so much American food/TV/Culture, etc. I'm still amazed at the differences in the food 'culture.' Massive, and I mean massive portions. ABC Network — imangryallthetime 14. "For revolting/horrified, Taco Bell. The most disgusting slop I've ever eaten." — copperghoul948 15. "My mother came to the US from England when she married my American Air Force father in 1956. She was horrified at how Americans eat so many foods with their fingers. She died at the age of 95 recently, and still ate her fried chicken and pizza with a knife and fork!" HBO —Debbie, 66 16. "I moved to the states years ago and the first time I saw chicken and waffles, I was confused by this combo." 17. "Pop-Tarts. Tried them. Eww. Just sugary cardboard put in a toaster for breakfast. Very weird." 18. "Your fluorescent birthday cakes. I asked my mom if I could try one, and she told me, 'No way, you'll start glowing in the dark!'" 19. "Biscuits and gravy. To me it's sausage milk mush over scones."
Yahoo
28-02-2025
- General
- Yahoo
It's Strawberry Weather In Florida And That Means It's Time For This Delicious Dessert
You might have heard recently about a shortage of California strawberries, fueled by rainy weather. But have no fear - Florida is here to help, especially with sweet juicy berries suitable for eating on their own or as a star ingredient in delicious desserts. The Sunshine State supplies most of the strawberry crop in the U.S. this time of year. And almost all of it grows in a place near Tampa called Plant City, known as the 'Winter Strawberry Capital of the Nation' and home to the annual Florida Strawberry Festival. The festival is full of strawberry sweet takes on everything from milkshakes to funnel cakes. (MORE: How To Make Snow Ice Cream) I grew up going to the strawberry festival every year, and took my own kids when they were little. For two years, writing about Florida strawberry farmers and the weather challenges they faced was part of my job as a reporter at the Tampa Bay Times. But eating the fruits of the labor was the best part. Purists might go straight for shortcake, but my mom's southern Indiana roots brought us angel food cake with strawberries when Florida berries were in season. Spoiler alert: Mom's cake was from a box mix, fancied up with powdered sugar icing and Cool Whip. (MORE: Think Spring With Pasta Primavera) I inherited my mom's angel food cake pan, and most of the time it just sits in my cabinet. But every once in a while, I put it to use. I'm well known for my flopped cakes and burnt cookies, yet I manage to make a pretty good angel food cake, based on this recipe from Food Network that's rated 'easy.' But also, we won't tell if you use a box. It was, after all, good enough for Mom. 2 cups egg whites (from about 16 large eggs - worth the splurge!) 2 teaspoons cream of tartar 1/2 teaspoon salt 2 1/2 cups sugar 2 cups cake flour 1 teaspoon pure vanilla extract 1 teaspoon almond extract Parchment paper Preheat oven to 325 degrees. Cut parchment paper to fit bottom of pan. Beat the egg whites at medium speed until foamy. Add cream of tartar and salt and beat until stiff peaks form. Beat in the sugar a few tablespoons at a time, for about 4 minutes until smooth and glossy. Transfer the egg whites to a large, wide bowl. With a fine sieve, gradually sift the flour over the egg whites, using a spatula to gently fold them in. Next, fold in the almond extract and vanilla. Scrape the batter into a 10-inch angel food cake pan (or tube pan). Slice through the cake batter several times with a table knife. This releases any large air bubbles. Then, gently tap the cake pan once or twice on the counter or flat surface. Bake in center of the oven for 20 minutes. Then, increase the oven temperature to 350 degrees and bake for another 35 minutes or so. It's done when a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a bottle or jar to let cool completely. Run a thin knife around the side and tube of the pan to loosen the cake. Unmold and transfer to a platter. Decorate or glaze as desired, and serve with fresh berries or other fruit. staff writer Jan Childs covers breaking news and features related to weather, space, climate change, the environment and everything in between.
