Soft Fluffy Dinner Rolls

 

Soft and Fluffy Dinner Rolls

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1/2 cup warm water (110°F/45°C)
• 1/2 cup warm milk (110°F/45°C)
• 1/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 2 tablespoons unsalted butter, melted (for brushing)

Instructions:

Prepare the Yeast Mixture:

In a small bowl, dissolve the granulated sugar in the warm water and milk. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until frothy.

Mix the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Stir until a dough forms.

Knead the Dough:

Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for about 6-8 minutes.

First Rise:

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Shape the Rolls:

Punch down the dough to release the air. Divide the dough into 12-16 equal pieces and shape each piece into a ball. Place the balls in a greased baking pan, spaced slightly apart.

Second Rise:

Cover the rolls with a damp cloth or plastic wrap and let them rise in a warm place for about 30-45 minutes, or until puffy and touching each other.

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Bake the Rolls:

Brush the tops of the rolls with melted butter. Bake in the preheated oven for 15-20 minutes, or until golden brown on top.

Final Touch:

Remove the rolls from the oven and brush them with additional melted butter for a shiny, soft crust.

Serve:

Let the rolls cool slightly before serving. Enjoy them warm or at room temperature.

Tips:

• Ensure the liquids (water and milk) are at the correct temperature to activate the yeast properly.
• The dough should be soft but not sticky; adjust with small amounts of flour or water as needed.

Enjoy your soft and fluffy dinner rolls!

Heavenly Pineapple Cheeseball

 

Heavenly Pineapple Cheeseball

Ingredients

• 2 packages of softened and room temperature cream cheese
• 1 can crushed pineapple, drained very well
• ½ cup chopped green onions
• ½ cup chopped green pepper
• 1 tsp seasoning salt
• 1 tsp lemon pepper seasoning
• 2 cups pecans, chopped nicely
• Assorted crackers

Preparation

How to Make Heavenly Pineapple Cheeseball

Step 1:

In a large bowl, beat the cream cheese until smooth. Gently fold in the chopped green onions and green pepper.

Step 2:

Add the seasoning salt, lemon pepper seasoning, and ½ cup of chopped pecans. Mix well.

Step 3:

Place the mixture on a sheet of plastic wrap, roll, and shape it into a ball. Refrigerate overnight.

Step 4:

Just before serving, roll the cheese ball in the remaining chopped pecans. Set it on a plate and surround it with assorted crackers.

Enjoy!

Crock Pot Potato Broccoli Cheddar Soup

 

Hearty and Creamy Broccoli and Potato Cheese Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 4 cups chicken or vegetable broth
• 4 large potatoes, peeled and diced
• 3 cups chopped broccoli florets
• 2 large carrots, peeled and diced
• 1 cup heavy cream
• 2 cups grated cheddar cheese
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Fresh chopped parsley, for garnish

Preparation

Sauté the Onion and Garlic:

1. In a large saucepan or pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until it becomes tender and translucent, about 5 minutes.
3. Add the chopped garlic and cook for another 1 minute, until fragrant.

Add the Vegetables:

1. Add the diced potatoes, chopped broccoli, and diced carrots to the pot.
2. Pour in the chicken or vegetable broth and stir to combine.

Simmer the Soup:

1. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes, or until the vegetables are tender.

Add Cream and Cheese:

1. Stir in the heavy cream and grated cheddar cheese until the cheese is completely melted and the soup is creamy.
2. Add paprika, dried thyme, and dried basil. Season with salt and pepper to taste.

Blend (Optional):

1. For a smoother texture, you can use an immersion blender to blend some of the soup to your desired consistency. If you prefer a chunkier soup, skip this step.

Serve:

1. Ladle the soup into bowls and garnish with chopped fresh parsley.

Conclusion

Savor your hearty and creamy broccoli and potato cheese soup! This comforting dish is perfect for cold days and will warm you up from the inside out.

Enjoy!

Cabbage with Carrots tastes better than meat

 

Cabbage and Carrots with Aromatic Spices

Ingredients

• 1 medium head of cabbage, thinly sliced
• 3 large carrots, peeled and julienned
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons soy sauce
• Fresh parsley or dill, chopped (for garnish)

Preparation

Prepare the Vegetables:

1. Thinly slice the cabbage and julienne the carrots.
2. Finely chop the onion and mince the garlic.

Sauté the Aromatics:

1. In a large skillet or wok, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.

Cook the Vegetables:

1. Add the sliced cabbage and julienned carrots to the skillet. Stir well to combine with the onion and garlic.
2. Sprinkle in the ground cumin, paprika, salt, pepper, and red pepper flakes (if using). Stir to evenly distribute the spices.

Sauté and Season:

1. Cook the vegetables over medium heat, stirring occasionally, until the cabbage is tender and the carrots are cooked through but still slightly crisp, about 10-12 minutes.
2. Add the soy sauce and stir to coat the vegetables evenly. Continue cooking for another 2-3 minutes until everything is well combined and heated through.

Garnish and Serve:

1. Remove the skillet from heat and transfer the cabbage and carrots to a serving dish.
2. Garnish with fresh parsley or dill for a burst of color and added flavor.

Enjoy:

Serve this delicious cabbage and carrots dish hot as a side or main course. It pairs beautifully with rice, quinoa, or a slice of crusty bread.

Conclusion

This easy and delicious cabbage with carrots recipe is proof that simple ingredients can create an incredibly satisfying dish. The combination of tender cabbage, sweet carrots, and aromatic spices makes this a flavorful and nutritious option that might just make you forget about meat. Enjoy it as a healthy addition to your meal rotation!

Enjoy!

Bacon-Wrapped Stuffed Jalapeño Chicken Rolls

 

Bacon-Wrapped Chicken Rolls with Jalapeño and Cheese Filling

Ingredients

• 4 boneless, skinless chicken breasts
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 large jalapeño peppers, seeded and cut into strips
• 8-12 slices bacon
• 2 cloves garlic, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Toothpicks

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with foil and place a rack on top.

Prepare the Chicken:

1. Butterfly the chicken breasts by cutting them in half horizontally, being careful not to cut all the way through.
2. Open the chicken breasts like a book and place them between two sheets of plastic wrap.
3. Pound the chicken to a uniform thickness using a meat mallet or rolling pin.
4. Season both sides with salt, pepper, and smoked paprika.

Prepare the Filling:

1. In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped garlic, and chopped parsley until well combined.

Assemble the Rolls:

1. Spread a generous amount of the cheese mixture on each chicken breast.
2. Place 2-3 jalapeño strips on top of the cheese mixture.
3. Carefully roll up the chicken breasts, starting at the narrowest end, and secure with toothpicks.

Wrap with Bacon:

1. Wrap each chicken roll with 2-3 slices of bacon, making sure the entire roll is covered.
2. Secure the bacon with additional toothpicks if necessary.

Cook the Chicken Rolls:

1. Place the bacon-wrapped chicken rolls on the prepared baking sheet with the rack.
2. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the bacon is crispy.
3. For extra crispiness, you can broil the chicken rolls for an additional 2 to 3 minutes, watching carefully to prevent burning.

Serve:

1. Remove the toothpicks and let the chicken rolls rest for a few minutes before slicing and serving.
2. Garnish with additional chopped parsley if desired.

Enjoy your delicious bacon-wrapped chicken rolls!

Lobster Ravioli in Creamy Sauce

 

Lobster Ravioli in Creamy Sauce

Ingredients

For the Ravioli:

• 1 pound lobster meat, cooked and chopped
• 1 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 1 package wonton wrappers or fresh pasta sheets

For the Creamy Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Preparation

Prepare the Filling:

1. In a bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, lemon zest, parsley, salt, and pepper. Mix well.

Assemble the Ravioli:

1. Place a teaspoon of the lobster mixture onto a wonton wrapper or pasta sheet.
2. Moisten the edges with water and top with another wrapper or fold the sheet over, pressing the edges to seal. Ensure there are no air pockets.
3. Repeat with the remaining filling and wrappers.

Cook the Ravioli:

1. Bring a large pot of salted water to a boil.
2. Gently add the ravioli and cook for 3-4 minutes or until they float to the top.
3. Remove with a slotted spoon and set aside.

Prepare the Creamy Sauce:

1. In a large pan over medium heat, melt the butter.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the heavy cream and bring to a simmer.
4. Stir in the Parmesan cheese, salt, pepper, and lemon juice. Cook until the sauce thickens slightly, about 3-5 minutes.
5. Add the cooked ravioli to the sauce and gently toss to coat.

Serve:

1. Garnish with fresh parsley and additional Parmesan cheese if desired.
2. Serve immediately.

Enjoy your homemade lobster ravioli in creamy sauce!

Had this for brunch with friends the other day, and they couldn’t get enough!

 

Breakfast Sausage and Hash Brown Egg Muffins

Ingredients

• 2 cups thawed hash browns
• 1/2 pound breakfast sausage, crumbled
• 1/2 cup minced bell peppers
• 1/2 cup diced onions
• 1/4 cup shredded cheddar cheese
• 6 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chopped fresh parsley (optional)

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).
2. Grease or line a muffin pan.

Cook the Sausage:

1. In a skillet over medium heat, cook the breakfast sausage until browned and cooked through.
2. Drain any excess grease and set the sausage aside.

Prepare the Hash Brown Mixture:

1. In a large bowl, combine the cooked sausage, minced bell peppers, diced onions, thawed hash browns, and shredded cheddar cheese. Mix well to combine.

Mix the Eggs:

1. In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

Combine and Fill:

1. Pour the egg mixture into the hash brown mixture, stirring until everything is well combined.
2. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.

Bake:

1. Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are set and lightly browned.

Cool and Serve:

1. Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
2. Serve warm, garnished with chopped fresh parsley if desired.

Tips and Variations

These muffins can be easily customized to suit your tastes. Substitute turkey sausage or vegetarian sausage for a different protein option. Add spinach or zucchini for more veggies, or spice it up with chopped jalapeños or a pinch of red pepper flakes. Cheese lovers can mix in pepper jack or mozzarella for a different flavor. For an extra creamy texture, try adding a spoonful of cottage cheese or ricotta to the egg mixture.

MOM’S FAMOUS CREAM PUFFS

 

Mom's Famous Cream Puffs

Ingredients

• 1 stick of butter
• 1/2 cup of water
• 1.25 teaspoons of vanilla extract
• 1 cup of flour
• 4 eggs

Mom's Famous Filling

• 3/4 cup heavy cream
• 1 container (3.4 oz) instant vanilla pudding mix
• 1 cup of milk

Preparation

Prepare the Dough:

1. In a saucepan, combine the butter, water, and vanilla. Bring to a boil.
2. Add the flour and stir continuously until the mixture forms a ball and pulls away from the sides of the pot. Remove from heat and let cool.
3. Add the eggs one at a time, beating well after each addition until the mixture is smooth and combined.

Bake the Cream Puffs:

1. Preheat your oven to 400°F (200°C).
2. Line a cookie sheet with parchment paper.
3. Drop 8 spoonfuls of the dough onto the prepared cookie sheet to form large puffs.
4. Bake for about 40 minutes, or until golden brown.

Expert Tip:

1. After baking, puncture each puff with a toothpick to release steam. Return them to the oven with the door slightly open and turn off the heat. Allow the puffs to cool completely in the oven to prevent them from deflating.

Prepare the Filling:

1. In a mixer, beat together the heavy cream, instant vanilla pudding mix, and milk until the mixture is thick and creamy.

Assemble the Cream Puffs:

1. Once the puffs are cool, slice them in half and fill them with Mom’s Famous Filling.
2. Optionally, drizzle with melted chocolate or dust with powdered sugar before serving.

Enjoy your homemade cream puffs!

Cheesy Potato Bake

 

Cheesy Potato Bake

Ingredients

• 2 pounds potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1 cup milk
• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons fresh parsley or dill, chopped (for garnish)

Preparation

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

Prepare the Potatoes and Onions:

1. In a large bowl, combine the sliced potatoes and onions. Drizzle with olive oil, and add salt, pepper, garlic powder, and thyme. Toss to coat the potatoes and onions evenly.

Assemble the Bake:

1. Grease a baking dish or cake pan. Arrange a layer of the potato mixture at the bottom of the dish.
2. Pour half of the heavy cream and milk over the potatoes.
3. Sprinkle half of the shredded cheese over the top.

Repeat the Layers:

1. Add another layer of the remaining potatoes and onions.
2. Pour the remaining cream and milk over the top, followed by the rest of the cheese.

Bake:

1. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

Garnish and Serve:

1. Once baked, let the dish cool slightly before slicing.
2. Garnish with fresh parsley or dill before serving.

Enjoy this comforting and cheesy potato bake as a side dish or main course!

Chocolate Panna Cotta

 

Chocolate Panna Cotta

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 4 oz bittersweet or semisweet chocolate, finely chopped
• 2 1/4 teaspoons unflavored gelatin
• 3 tablespoons cold water
• Cocoa powder, for dusting

Instructions

Prepare the Gelatin:

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

Heat the Cream Mixture:

1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is hot but not boiling.

Add Chocolate and Gelatin:

1. Remove from heat and stir in the chopped chocolate until smooth.
2. Add the bloomed gelatin and stir until completely dissolved.
3. Stir in the vanilla extract.

Strain and Pour:

1. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Chill:

1. Pour the mixture into lightly greased ramekins or molds. Cover and refrigerate for at least 4 hours, or until set.

Serve:

1. To serve, dip the bottoms of the molds in hot water for a few seconds, then invert onto plates.
2. Dust with cocoa powder before serving.

Classic Caramel Flan

 

Classic Caramel Flan

Caramel flan, also known as crème caramel, is a rich, creamy custard dessert topped with a layer of clear caramel sauce. This dessert is popular in many parts of the world and is known for its smooth texture and delightful caramel flavor. It’s an elegant and indulgent treat that’s surprisingly easy to make at home.

Ingredients

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Custard:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk
• 5 large eggs
• 1 tablespoon vanilla extract

Instructions

Prepare the Caramel:

1. In a medium saucepan, combine the granulated sugar and water.
2. Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns a deep amber color.
3. Quickly pour the caramel into a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Set aside.

Prepare the Custard:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract until smooth and well combined.
3. Pour the custard mixture over the caramel in the baking dish.

Bake the Flan:

1. Place the baking dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
2. Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
3. Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Serve:

1. To unmold the flan, run a knife around the edges of the dish to loosen it.
2. Place a large serving plate on top of the baking dish and quickly invert it, allowing the flan to release onto the plate with the caramel sauce cascading over it.
3. Slice and serve chilled.

Conclusion

Classic caramel flan is a timeless dessert that combines the lusciousness of a creamy custard with the rich, sweet taste of caramel. Its silky texture and elegant presentation make it a perfect dessert for special occasions or whenever you’re in the mood for a decadent treat. Enjoy this delightful dessert chilled for the best flavor and texture.

Enjoy your homemade Classic Caramel Flan!

Stuffed potatoes with potato and cheese filling

 

Stuffed Potatoes with Potato and Cheese Filling

These potato rolls, complemented with cabbage and other vegetables, create a delicious and satisfying meal. You can add bacon for a smoky flavor; however, vegetarians can easily leave it out if they wish. If you want to treat your guests to a delicious meal, try this simple recipe.

Ingredients

• 3 potatoes
• 700 grams of finely chopped cabbage
• 200 grams of cheese, cooled and cut into slices
• 1 finely chopped onion
• 1 grated carrot
• 100 grams of chopped bacon (optional)
• Salt and pepper to taste
• Sunflower oil for frying

Preparation

Prepare the Filling:

1. Melt sunflower oil in a large pan over medium heat. Fry the grated carrots and onions until soft.
2. If using, add the bacon to the pan and cook until crispy.
3. Season the cabbage with salt and pepper and add to the pan. Cook until the cabbage is soft and slightly caramelized. Turn off the heat and let it cool.
4. Mix mashed potatoes with cheese and fried vegetables. Set aside.

Prepare the Potatoes:

1. Place the potatoes on a dry surface. Scoop out the center to form a cavity for the filling.
2. Spread some of the cheese-cabbage mixture on one side of the potatoes. Carefully stuff the potato halves with the mixture.
3. Use a toothpick to secure the halves together if necessary.

Cook the Stuffed Potatoes:

1. Heat olive oil in a large skillet over medium heat.
2. Place the stuffed potatoes in the pan. Turn the potatoes regularly during cooking to ensure they are cooked through and golden on both sides.
3. Before serving, remove the potatoes from the pan and place them on paper towels to absorb excess oil.

Serve hot and enjoy with your favorite dipping sauce or sour cream.

Conclusion

These stuffed potatoes with cheese and cabbage are a delicious twist on a classic dish, resulting in a hearty and filling meal. Whether you’re craving something sweet and savory or want to try potatoes in a different way, these potato rolls will satisfy your cravings. Look for crunchy textures on the outside, gooey cheese, and sweet flavors on the inside in every bite. You will definitely add this dish to your list of favorite recipes.

Classic pork sausage

 

Classic Pork Sausage Rolls

On a chilly, fresh night, nothing beats the relieving smell of new sausage rolls with their recognizable, flaky exterior. Whenever I make these traditional pork sausage rolls, I am whisked away to endless fields of grain and nostalgic family reunions and community potlucks. This dish embodies the spirit of sharing and simplicity; it is based on Midwestern traditions and is very straightforward. Make them for a party or a quiet night in, and you’ll have a dish that’s as comforting and delightful as it is nostalgic.

The best way to appreciate these traditional pork sausage rolls is hot out of the oven, with the delightful fragrance drifting through the house. With some homemade applesauce or a fresh garden salad on the side, they are just delicious. Pair them with a hearty soup or a mix of roasted vegetables for a heartier meal. For dipping, don’t be short on spicy mustard or your go-to barbecue sauce!

Ingredients

• 1 pound of pork sausage
• 1 tablespoon of canola oil
• 1 small onion, minced
• 2 minced garlic cloves
• 1 teaspoon dried thyme
• 1 1/2 teaspoons dried sage
• Salt and pepper to taste
• 1 box of puff pastry, defrosted
• 1 beaten egg for the egg wash

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet set over medium heat, add the minced garlic and onion to the heated olive oil. Cook for about 5 minutes, until they are soft and translucent.
3. Break up the pork sausage with a spoon before adding it to the skillet. Cook until golden brown. Once combined, add the sage, salt, pepper, thyme, and salt. Remove the pan from the heat and allow it to cool for a bit.
4. Dust a surface with a little flour and roll out the puff pastry. Make rectangles measuring around 5 by 3 inches each.
5. Divide the sausage mixture in half and place a small amount on each end of the pastry rectangles.
6. Apply a small amount of beaten egg to seal the pastry, then roll it over the sausage, making sure to tuck in the ends.
7. Arrange the rolls, seam side down, on a parchment-lined baking sheet. Brush them with the remaining beaten egg.
8. Bake them for 25-30 minutes in a preheated oven, or until they become golden brown.
9. Allow them to cool for a bit before serving.

Tips and Variations

• To make the sausage mixture spicier, you can add a pinch of cayenne pepper or red pepper flakes.
• Change things up by using ground turkey or beef instead of pork if you desire.
• Garnish the sausage with shredded cheddar or mozzarella before rolling out the pastry for a tasty treat.

Apple Cake Recipe

 

Delicious Apple Cake

This apple cake is a delightful and easy-to-make dessert that combines the sweetness of apples with a moist and fluffy cake. Perfect for any occasion, this cake will surely be a hit with your family and friends.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of granulated sugar
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 1 cup of milk
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract
• 2-3 medium apples, peeled, cored, and chopped

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper.
2. Prepare the Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well blended. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
3. Add the Apples: Fold in the chopped apples into the batter until evenly distributed.
4. Bake: Pour the batter into the prepared baking dish. Spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Serve the cake warm or at room temperature, optionally dusted with powdered sugar.

Conclusion

Enjoy this delicious apple cake as a dessert or a sweet snack. It’s perfect with a cup of coffee or tea. Happy baking!

Garlic Lemon Shrimp Skewers

 

This quick and easy recipe for grilled lemon garlic shrimp skewers is perfect for a light and flavorful meal. The shrimp are marinated in a zesty lemon and garlic mixture, then grilled to perfection. Garnish with fresh parsley for an extra touch of flavor.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 lemons, juiced and zested
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Wooden skewers soaked in water

Preparation:

1. In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, red pepper flakes, salt, and pepper.
2. Add the shrimp to the marinade and let it rest in the fridge for 15 to 30 minutes.
3. Preheat grill to medium-high heat.
4. Thread the marinated shrimp onto the soaked skewers.
5. Grill the skewers for 2 to 3 minutes per side or until the shrimp are opaque and slightly browned.
6. Garnish with fresh parsley before serving.

Prep time: 20 minutes | Cook time: 6 minutes | Total time: 26 minutes

Calories: 180 kcal | Servings: 4 servings

The Delightful World of Banana Cream Pie Cupcakes

 

Banana Cream Pie Cupcakes

Banana cream pie cupcakes combine the rich, comforting flavors of a classic banana cream pie with the convenience and charm of a cupcake.

This delightful dessert offers a perfect blend of creamy filling, fresh bananas, and a crumbly crust, all topped with whipped cream.

The Components of Banana Cream Pie Cupcakes:

The Crust:

The base of the banana cream pie cupcake is often a graham cracker crust, which provides a sweet and slightly crunchy foundation.

• To make this crust, crushed graham crackers are combined with melted butter and a touch of sugar. This mixture is then pressed into cupcake liners and baked briefly to set.

The Filling:

The filling is the heart of these cupcakes. A traditional banana cream filling is made with a combination of fresh bananas and a rich custard.

• The custard is typically made from scratch using milk, eggs, sugar, cornstarch, and vanilla extract, cooked until thickened. Once cooled, the custard is folded with sliced bananas to create a luscious filling.

The Topping:

The cupcakes are topped with a generous swirl of whipped cream. The whipped cream can be homemade, using heavy cream and a bit of sugar, or store-bought for convenience. To add extra flair, the cupcakes can be garnished with banana slices and a drizzle of caramel or chocolate sauce.

Creating Banana Cream Pie Cupcakes:

Here’s a step-by-step guide to making these delicious cupcakes:

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 ripe bananas, sliced

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Banana slices and caramel sauce for garnish

Instructions:

Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
3. Line a muffin tin with cupcake liners and press about a tablespoon of the crumb mixture into each liner.
4. Bake for 5-7 minutes, then let cool completely.

Make the Filling:

1. In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
2. Remove from heat and stir in butter and vanilla extract.
3. Let the custard cool, then fold in sliced bananas.

Assemble the Cupcakes:

1. Spoon the banana custard into the prepared crusts, filling each to the top.
2. Chill the filled cupcakes in the refrigerator for at least 2 hours to set.

Prepare the Topping:

1. In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Pipe or spoon the whipped cream over the chilled custard filling.

Garnish and Serve:

1. Decorate with banana slices and a drizzle of caramel sauce.
2. Serve immediately or store in the refrigerator until ready to serve.

Tips for Success:

• Fresh Bananas: Use ripe but firm bananas for the best flavor and texture.
• Custard Consistency: Ensure the custard is thickened properly to prevent it from becoming runny.
• Chilling Time: Allow enough time for the cupcakes to chill and set in the refrigerator.

Banana cream pie cupcakes are a delightful dessert that combines the best of both worlds: the classic flavors of banana cream pie with the fun and convenience of cupcakes. Perfect for parties, gatherings, or simply as a treat for yourself, these cupcakes are sure to impress!

Delicious and Easy Dessert

 

Delicious and Easy Dessert

This dessert is a must-have in your home. It is very tasty and easy to prepare.

Ingredients

• 200 grams of cream
• 200 ml of whipped cream
• 395 grams of condensed milk
• 25 grams of strawberry juice (or juice of your choice)
• 1 cup of sparkling wine
• Colored sprinkles (optional)

How to Make It

1. Step 1: In a blender, add the cream, whipped cream, condensed milk, and strawberry juice. Mix everything well. You can choose a different flavor of juice if you prefer. Then add the colored sprinkles and mix well.
2. Step 2: Pour the mixture into disposable cups or a serving dish and place it in the refrigerator for 1 hour.

Enjoy your delicious and easy dessert!

How To Make Classic Chicken Salad

 

Chicken Salad

Ingredients

• 2 cups cooked chicken breasts, chopped
• 1/2 cup mayonnaise
• Chopped celery (amount as desired)
• 1 green onion, diced (or substitute with chives or red onions)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seasoned salt
• Crushed pepper to taste
• 1 teaspoon fresh dill

Method

1. Step One: Cook the chicken breasts to your liking. Once done, let them cool for a few minutes, then cut them into small pieces.
2. Step Two: In a small mixing bowl, combine all the ingredients and mix well.
3. Step Three: Taste the mixture and season with salt and pepper to your liking.
4. Step Four: Use the chicken salad as a sandwich filling or as a topping for a salad. Enjoy!

Recipe for a tender cake: Easy, without sugar or flour.

 

Ingredients

• 1 egg
• 1 cup cooked tapioca
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 cup milk or water
• 2 ripe bananas, mashed

Measurements

• 1/2 cup equals 120 ml
• 1 cup equals 240 ml
• 1 tablespoon equals 15 ml

Directions

1. First, crack the egg into a bowl and whisk until it becomes frothy.
2. Next, mix in the mashed bananas, cornmeal, tapioca, and baking powder.
3. Combine all the ingredients thoroughly and slowly pour in the milk until the mixture is smooth and consistent.
4. Pour the mixture into a pan with a hole in the center that has been greased with margarine.
5. Cover the pan with aluminum foil or a lid and place it on the stove over medium heat.
6. After 30 minutes, take the cake out of the mold, put it in a pan, and heat it for another 10 minutes.
7. Your cake is now ready to eat. Enjoy!

Oh no, we ate too much of this! It was too good to quit. This recipe is a winner! Grandma just spoke.

 

Orange Dreamsicle Salad

Few things bring back memories like eating a creamsicle on a hot summer day. This Orange Dreamsicle Salad has a delicious creamy citrus taste and is great for any event. If you are organizing a family get-together, potluck, or just want a tasty snack, this recipe will make both kids and adults happy. The mix of zesty orange gelatin, smooth vanilla pudding, light Cool Whip, sweet mandarin oranges, and fluffy marshmallows makes a delicious treat that you won't be able to say no to. Be careful: you might have trouble stopping after one portion, just like Grandma!

Ingredients

• 1 package (3 ounces) orange gelatin (Jell-O)
• 1 package (3.4 ounces) vanilla pudding mix (instant)
• 1 cup hot water
• 1/2 cup cold water
• 1 container (8 ounces) Cool Whip
• 1 can (14 ounces) mandarin oranges, drained
• 1 cup mini marshmallows

Instructions

Step 1: Prepare the Gelatin Mixture

1. In a big bowl, mix the orange Jell-O and instant vanilla pudding powders together. This step ensures that both flavors are spread evenly in the dish.
2. Add 1 cup of hot water. Stir the mixture strongly until both the Jell-O and pudding powders are fully dissolved. The warm water helps activate the gelatin, making it smooth.
3. Add 1/2 cup of cold water to the bowl. Mix until everything is well combined. The cold water helps to lower the temperature of the mixture, preparing it for the following steps.

Step 2: Add the Cool Whip

1. Let the gelatin mixture cool for around 2 minutes. This step is important because it prevents the Cool Whip from melting and keeps the salad light and fluffy.
2. Carefully mix in the Cool Whip. Use a spatula to mix the ingredients until they are smooth and creamy. This step makes the salad creamy, like a creamsicle.

Step 3: Add the Fruit and Marshmallows

1. Once the Cool Whip is well mixed in and the mixture is smooth, carefully add the drained mandarin oranges and mix gently. Ensure to spread the oranges evenly in the salad so that each bite is full of citrus taste.
2. Add the mini marshmallows and mix them gently. The marshmallows provide a fun and chewy texture that complements the smooth base.

Step 4: Chill and Serve

1. Spoon the Orange Dreamsicle Salad mixture into a bowl or small dessert cups. This presentation makes it easy to serve and enjoy.
2. Cover the dish or cups with plastic wrap and place them in the refrigerator for a minimum of two hours. Chilling is important because it helps the salad firm up and become creamy.
3. Once the salad is cold, it is ready to be eaten. Take it out right before serving so it can cool down to a pleasant temperature. Enjoy the delicious and refreshing tastes of this popular dessert.

Final Thoughts

This Orange Dreamsicle Salad is a fun variation of a traditional dessert that will take you back to happy summer memories with each spoonful. Its bright color and delicious flavor make it a great choice for any meal or get-together. The smooth texture, the tangy taste of mandarin oranges, and the chewy marshmallows make this dish very tempting. Whether you're preparing it for a family outing, a special event, or simply to enjoy, this recipe will surely become a beloved dish in your home. Be ready for everyone to ask for more and for the recipe!

Enjoy every bite of this delicious and creamy dessert, and remember to fully enjoy the moment as well as the flavor. Some things are so delicious that you can't resist eating them!

My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!

 

Nana's Frozen Fruit Salad

One meal that captures the warmth and fond memories of family reunions is Nana's Frozen Fruit Salad. This salad first appeared on tables during the hot summer months or as a cool dessert during joyous holiday feasts when frozen fruit treats were all the rage. Its quirky crunch of nuts and sweet and creamy textures make it a perennial favorite. This recipe has been a mainstay at picnics and potlucks for years, and for good reason: it's easy to make adjustments to suit different tastes and needs. In addition to being a tasty dessert, making this frozen delicacy could spark nostalgic conversations about simpler times, perfect for enjoying at your contemporary dining table.

The Frozen Fruit Salad from Nana is delicious on its own or as a side dish. Serve it with some savory quiche and some flaky pastries for a brunch buffet. The fruity flavors go nicely with a variety of grilled meats or sandwiches when served during a picnic. Think about topping your frozen salad with whipped cream for extra richness or serving warm, freshly baked cookies as a contrast for dessert.

Ingredients

• One 8-oz tub of softened cream cheese
• 1 cup of heavy cream, beaten to soft peaks
• 3/4 cup granulated sugar
• One 20-oz can of pineapple chunks, thoroughly drained
• 1 can of drained mandarin oranges
• 1 10-oz bag of frozen raspberries or strawberries, gently thawed and diced
• 1/2 cup chopped pecans
• 2 sliced bananas
• 1/2 cup maraschino cherries
• Juice from one lemon

Instructions

1. In a big bowl, combine the sugar and cream cheese and beat until well combined.
2. Gently fold in the whipped cream.
3. Mix in the mandarin oranges, diced strawberries, and crushed pineapple (after draining) with the creamy mixture. Make sure the fruits are mixed in evenly by stirring.
4. Spread out the chopped pecans and halved maraschino cherries evenly across the mixture.
5. To keep the banana slices from browning, mix them with the lemon juice in a small bowl. Next, add the bananas to the salad ingredients and stir gently.
6. In a 9×13-inch pan, distribute the fruit salad uniformly. Cover and refrigerate for a minimum of four hours, or until solid.
7. Take it out of the freezer and let it rest for 10–15 minutes before serving. Enjoy after cutting into squares.

Tips and Variations

Substitute lower-fat or Neufchâtel cheese for the cream cheese, and use light whipped topping instead of heavy cream, for a lighter version. Toasted pecans will bring out even more of their natural nuttiness. Additionally, this recipe is very versatile; you can easily change out the fruits for whatever is in season or what you prefer. Delightful variants can be created by using peaches, mangoes, or even a combination of berries. A dash of rum or orange liqueur might weave in an elegant note if you're seeking to enhance the flavor profile.

For the salad's creamy texture, be sure to pat dry any fruits that are tinned or frozen. To top it all off, place each slice on a dish lined with lettuce for a visually appealing and crisp appearance.

My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

 

Ingredients

• 2 tablespoons olive oil
• 1 kg sliced chicken breast
• 3 cups mashed and mashed potatoes
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 cup chopped carrots
• 1 cup chopped asparagus
• 1 cup peas
• 100 grams broccoli florets
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup white flour
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat the olive oil in a skillet over medium heat. Add the chicken breast slices and cook until browned and cooked through. Remove the chicken from the skillet, cut into pieces, and set aside.
3. In the same skillet, add the potatoes, garlic, and onion. Continue cooking until the potatoes are tender and the onion is translucent.
4. Add the broccoli, peas, carrots, and asparagus to the skillet and stir to combine. Cook for an additional 5 minutes.
5. Season the vegetable mixture with dried parsley, salt, black pepper, and flour. Stir well to coat the vegetables with the flour.
6. While whisking constantly, slowly add the chicken broth and milk to the skillet. Continue to whisk until the sauce thickens.
7. Return the chicken pieces to the skillet and mix everything together.
8. Pour the mixture into a greased baking dish and sprinkle grated cheddar cheese on top.
9. Place the dish in the preheated oven and bake for 20 minutes or until the top is golden brown and bubbly.
10. Let the casserole cool slightly before serving.

Variations and Ideas

You can make this recipe lower in fat by using low-fat milk and whole wheat flour instead of all-purpose flour. Feel free to add bell peppers, zucchini, or any other seasonal vegetables you have on hand. For a crunchier topping, combine breadcrumbs with Parmesan cheese and sprinkle over the dish before baking.

Cheesy Chicken Fritters

 

Cheesy Chicken Patties

Ingredients

• 1 cup grated cheese (cheddar or mozzarella)
• 1/4 cup green onion, chopped
• 2 cups cooked chicken, shredded
• 1/4 cup all-purpose flour
• 2 eggs
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions

1. In a mixing bowl, combine shredded chicken, grated cheese, chopped green onion, and flour. Add salt and pepper to taste.
2. In a separate bowl, lightly beat the eggs.
3. Heat vegetable oil in a frying pan over medium heat.
4. Take a small amount of the chicken mixture and form it into patties.
5. Dip each patty into the beaten eggs, ensuring they are fully coated.
6. Carefully place the patties into the hot oil and fry for 3-4 minutes on each side until golden brown and crispy.
7. Remove the patties from the oil and let them drain on paper towels.
8. Serve hot with your favorite dipping sauce or enjoy as is!

Enjoy the delicious taste of Cheesy Chicken Patties, where shredded chicken, melted cheese, and savory herbs come together for the perfect twist on the classic patty. These golden brown treats are easy to make and enjoy, and are sure to become a family favorite. Try them today!

Frozen Tray Dessert

 

Ingredients

• 12-15 ice cream sandwiches (store-bought or homemade)
• 1.5 quarts (about 1.4 liters) of your favorite ice cream flavors
• Hot fudge or caramel sauce
• Crushed cookies, nuts, or sprinkles for topping (optional)

Instructions

1. Prepare the Tray: Line a rectangular baking dish with parchment paper or aluminum foil, leaving extra hanging over the sides for easy removal later.
2. Layer Ice Cream Sandwiches: Place a layer of ice cream sandwiches in the bottom of the baking dish, cutting them if necessary to fit snugly.
3. Add First Ice Cream Layer: Soften one flavor of ice cream by letting it sit at room temperature for a few minutes. Spread it evenly over the ice cream sandwiches.
4. Add Sauce and Toppings: Drizzle hot fudge or caramel sauce over the ice cream layer. Sprinkle with your favorite toppings if desired.
5. Repeat Layers: Add another layer of ice cream sandwiches on top of the ice cream layer. Follow with another layer of softened ice cream. Repeat the process until you run out of ice cream sandwiches and ice cream.
6. Final Layer: Finish with a final layer of ice cream sandwiches on top.
7. Cover and Freeze: Cover the baking dish with plastic wrap or aluminum foil and freeze for at least 4-6 hours or until completely frozen.
8. To Serve: When ready to serve, use the overhanging parchment paper or foil to lift the frozen dessert from the pan. Cut into squares and enjoy!

Tips and Variations

• Experiment with different ice cream flavors for each layer to create a variety of tastes.
• Add crushed cookies, fruit, or candy pieces between the ice cream layers for extra texture and flavor.
• Top the final layer with whipped cream and additional sprinkles, nuts, or a drizzle of sauce for a decorative touch.

Tropical Pineapple Delight Dessert

 

Pineapple Delight

What You Need

Ingredients

• 1 cup crushed graham crackers
• 1/2 cup melted unsalted butter
• 1/2 cup sugar
• 2 cups whipped cream
• 8 ounces whipped cream cheese
• 20 oz crushed pineapple, drained

Instructions

1. In a medium bowl, combine the sugar, melted butter, and graham cracker crumbs.
2. Form a crust by pressing the mixture firmly into an 8×8 pan.
3. In a separate bowl, mix the whipped cream and half of the whipped cream cheese until thoroughly combined. Spread this mixture evenly over the crust.
4. In the same bowl, mix the drained pineapple with the remaining whipped cream cheese until well combined.
5. Spread the pineapple mixture over the cream cheese layer.
6. Place the dessert in the refrigerator to set, preferably for at least four hours, but overnight is best.
7. Optional: Before serving, top with additional whipped cream and crumbled graham crackers.

Tips and Variations

• Add a tropical twist by incorporating diced peaches or mango chunks.
• Mix crushed nuts into the crust for added texture and flavor.
• Reduce the sugar for a less sweet dessert, or use low-sugar whipped cream.
• For a vegan version, substitute coconut cream for the whipped cream and use a dairy-free cream cheese.

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Ingredients

• 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
• Salt and pepper to taste
• 1 onion, sliced
• 4 cloves garlic, chopped
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 cup beef broth
• 2 tablespoons flour (use rice flour for gluten-free)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons coarsely ground black pepper
• Salt to taste

Instructions

1. Season the roast with salt and pepper to taste, and place it in the slow cooker. Top with the sliced onions, chopped garlic, rosemary, thyme, and beef broth.
2. Cook on low for 8-10 hours.
3. Remove the roast from the slow cooker and set aside.
4. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat. Sprinkle in the flour and cook until lightly golden brown.
5. Add the remaining liquid from the slow cooker to the saucepan, along with the Dijon mustard (if using), Worcestershire sauce, and coarsely ground black pepper. Stir well and cook until the gravy thickens.
6. Season the gravy with additional salt to taste if needed.
7. Slice the roast and serve with the gravy.

My hubby couldn’t believe it was just 4 ingredients

 

Easy Sausage Muffins

Ingredients

• 1 pound sausage
• 1 cup Bisquick mix
• 1 cup cheddar cheese
• 4 eggs

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Brown the sausage in a skillet over medium heat.
3. In a mixing bowl, beat the eggs. Add the cheese and Bisquick mix, and mix well. Fold in the cooked sausage.
4. Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
5. Bake for 25 minutes or until the muffins are golden brown.
6. Allow the muffins to cool for a few minutes before serving.

Easy Sausage Muffins are proof of the pleasure of simple, delicious meals that do not compromise on taste even with a few ingredients. They are very popular in our house, especially with my husband who waits for them every morning. Give them a try and see if these muffins will be the perfect addition to your breakfast.

Garlic Lemon Butter Scallops

 

Ingredients

• 1/4 lb sea scallops, side muscle removed
• 1/2 tablespoon olive oil
• 3 tablespoons butter
• 1 clove of garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped parsley
• Salt and ground black pepper

Instructions

1. Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
2. Add olive oil and 1 tablespoon of butter to a large sauté pan or cast-iron skillet over medium heat. Heat until the oil is hot and nearly smoking.
3. Add the scallops and cook for 1 1/2-2 minutes per side, until a golden crust forms on both sides. Do not overcrowd the pan; cook in batches if necessary. Remove the scallops from the pan and set aside.
4. Add the remaining 2 tablespoons of butter to the pan over low heat. Add the minced garlic and cook for about 2 minutes until fragrant.
5. Add the lemon juice and return the scallops to the pan. Heat for 1-2 minutes, turning the scallops a few times to coat them in the lemon butter.
6. Sprinkle with chopped parsley, salt, and pepper to taste. Serve immediately.

Grandma’s Cinnamon Rolls

 

Grandma’s Cinnamon Rolls

I made these a few days ago for my wife and teenage granddaughters. They were gone in an hour. Easy to do and fun. Next time, I’ll probably add a few tablespoons of brown sugar to the filling mixture. Great recipe. Very similar to the one I had in my old Betty Crocker book that I lost years ago. One time-saver I would add is to cut the roll with large scissors instead of the rope. It's easier. Additionally, you can put the dough and rolls in the oven to rise and speed up the process.

Simply place a pot of freshly boiled water on the bottom of the oven and place the rack a few centimeters above it. Place your dough on the rack over the water, covered with greased wax paper and a towel. Do the same with your cinnamon roll molds. Be sure to remove the rolls when you remove them from the oven and remove them from the water before preheating the oven. A real time saver. This recipe is simple, quick, and easy, and tastes delicious.

I remember doing this years ago when I had my book that was lost in a move. I made the whole batch and put one part in the freezer without icing, took it out, put one part in, and warmed it up for about 10 minutes and made the icing in a bowl. It’s so easy and quick at any time. Impressively! I love your videos! I’m going to make these for Christmas with freshly ground flour! I love you both! I remember the first time I ate them! It was at your wedding reception… it was wonderful. Thank you for posting. I can’t wait to make them for my family. I added the zest and juice of a clementine to the sugar-cinnamon mixture and soaked the raisins in a mixture of Grand Marnier and Amaretto. I also put some of the drink mixture on the sliced ​​rolls before they rise. Very rich.

Ingredients

• 3 cups flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1/3 cup vegetable shortening
• 1 egg
• 1 1/2 cups milk
• 4-5 tablespoons cinnamon
• 2 cups brown sugar
• 3/4 cup softened butter

Instructions

1. Mix the flour, sugar, baking powder, salt, and butter with your hands.
2. In a separate bowl, mix egg and milk.
3. Make a hole in the center of the dry ingredients.
4. Add the liquid ingredients and mix with a spoon.
5. After mixing, place on a floured work surface.
6. Roll out the dough to about 0.6 cm thick.
7. Spread soft butter on top.
8. Cover butter with brown sugar and sprinkle cinnamon on top. If you need to use more cinnamon than recommended, that’s no problem.
9. Roll up the dough tightly.
10. Cut into about 1 cm thick slices and place on a greased baking tray or baking paper.
11. Bake at 400°F (200°C) for 12-15 minutes.
12. Let cool on a rack. Enjoy!

Baked Pork Chops with Potatoes

 

Baked Pork Chops with Potatoes: A Hearty and Delicious Dinner

Introduction

This picture showcases a mouth-watering dish of baked pork chops with potatoes. This hearty and comforting meal is perfect for a family dinner or a special occasion. The pork chops are seasoned to perfection, and the potatoes are tender and flavorful, creating a dish that is sure to satisfy everyone’s taste buds.

Ingredients

To recreate this delicious meal, you will need the following ingredients:

• 6 bone-in pork chops
• 4 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 cups shredded cheese (cheddar or your preference)
• 2 cups heavy cream
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Pork Chops

Season the Pork Chops:

• Preheat your oven to 375°F (190°C).
• In a small bowl, mix together the salt, black pepper, paprika, and dried thyme.
• Rub the seasoning mixture all over the pork chops, ensuring they are evenly coated.

Sear the Pork Chops:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Sear the pork chops for 2-3 minutes on each side until they are golden brown. This helps to lock in the juices and adds a delicious crust.

Step 2: Prepare the Potatoes

Layer the Potatoes and Onions:

• In a large baking dish, arrange the thinly sliced potatoes and onions in an even layer.
• Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.

Add the Cheese:

• Sprinkle half of the shredded cheese over the potatoes and onions.

Step 3: Assemble and Bake

Arrange the Pork Chops:

• Place the seared pork chops on top of the potato and onion layer in the baking dish.

Add the Cream and Garlic:

• In a small bowl, mix the heavy cream with the minced garlic.
• Pour the cream mixture over the pork chops and potatoes.

Top with Remaining Cheese:

• Sprinkle the remaining shredded cheese over the top.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly, and the potatoes are tender.

Step 4: Garnish and Serve

Garnish:

• Remove the dish from the oven and let it rest for a few minutes.
• Garnish with freshly chopped parsley for a pop of color and added freshness.

Serve:

• Serve the baked pork chops with potatoes hot, straight from the baking dish. Enjoy this hearty and delicious meal with your favorite side salad or vegetable.

Tips for Perfect Baked Pork Chops

• Choose the Right Cut: Bone-in pork chops tend to stay juicier and have more flavor compared to boneless chops.
• Don’t Overcook: Keep an eye on the baking time to ensure the pork chops remain tender and juicy.
• Season Well: Proper seasoning enhances the flavors of both the pork chops and the potatoes.

Conclusion

This baked pork chops with potatoes recipe is a fantastic way to enjoy a comforting and satisfying meal. With its combination of juicy pork chops, tender potatoes, and rich, cheesy sauce, it is sure to become a favorite in your household. Give it a try and savor the delightful flavors of this hearty dish.

FAMOUS CREAM PUFFS

 

Cream Puffs with Mom’s Celebrated Filling Recipe

Ingredients

For the Cream Puffs:

• 1 stick butter
• 1 cup water
• 1 teaspoon vanilla
• 1 cup flour
• 4 eggs

For Mom’s Celebrated Filling:

• 1/2 quart heavy cream
• 1 package (3.4 ounces) instant vanilla pudding
• 1/3 cup milk

Instructions

1. Prepare the Cream Puffs:
   • Preheat your oven to 400°F (200°C).
   • In a saucepan, bring the water, butter, and vanilla to a boil.
   • Add the flour and stir constantly until the mixture leaves the sides of the pot and forms a ball.
   • Remove from heat and let cool.
   • Beat in the eggs one at a time until the mixture is smooth.
   • Drop by tablespoonfuls onto parchment-lined cookie sheets (you should have about 8 for large cream puffs).
   • Bake for approximately 40 minutes.
   • Optional: After baking, poke each puff with a toothpick and return them to the oven with the door slightly open to cool. This helps prevent deflating.
2. Prepare the Filling:
   • In a blender, beat the heavy cream, instant vanilla pudding, and milk until thick.
3. Assemble the Cream Puffs:
   • Let the baked puffs cool completely.
   • Slice each puff in half and pipe or scoop in Mom’s filling.
   • Dust with powdered sugar or drizzle with melted chocolate.

Pickled Beets

 

Pickled Beets Recipe

Ingredients

• 8 medium-sized beets
• 1 cup vinegar
• 1/2 cup sugar
• 1-1/2 teaspoon whole cinnamon
• 1-1/2 teaspoon whole cloves
• 1/2 teaspoon salt

Instructions

1. Prepare the Beets:
   • Place the beets in a Dutch oven and add enough water to cover them.
   • Bring to a boil. Reduce heat and cook with the lid closed for 25-30 minutes or until tender.
   • Remove from water and let cool. Peel and cut the beets; place in a bowl and set aside.
2. Make the Pickling Solution:
   • In a small saucepan, combine the vinegar, sugar, cinnamon, cloves, and salt.
   • Bring to a boil and boil for 5 minutes.
3. Pickle the Beets:
   • Pour the pickling solution over the beets.
   • Refrigerate for at least 1 hour before serving to allow flavors to meld.
   • Drain before serving if desired.

Baked Potatoes with Shrimp Recipe

 

Baked Potatoes with Shrimp Recipe

Treat yourself to the best comfort food with our unique Baked Potatoes with Shrimp recipe. This dish combines the creamy, earthy flavor of baked potatoes with the juicy, slightly sweet flavor of shrimp, packed into a dish that is sure to impress. Perfect for a cozy dinner or a special occasion. This recipe is designed to tantalize your taste buds and leave you wanting more. Follow these detailed steps to create a culinary masterpiece that will have your guests savoring every bite.

Ingredients

• 4 large russet potatoes, washed and cleaned
• 1 pound (450 g) shrimp, peeled and deveined
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 1 cup grated cheddar cheese
• 2 spring onions, thinly sliced
• 2 garlic cloves, chopped
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil
• Paprika for garnish

Instructions

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C). This high temperature is perfect for baking potatoes until they are fluffy on the inside and crispy on the outside.
2. Prepare the potatoes:
   • Prick the potatoes several times with a fork. This allows steam to escape during baking.
   • Rub the potatoes with olive oil and sprinkle with salt. This enhances the flavor and helps crisp the skin.
   • Place the potatoes on a baking sheet and bake for about 1 hour or until tender when pierced with a fork.
3. Cook the shrimp:
   • While the potatoes are baking, heat a skillet over medium-high heat. Add a drizzle of olive oil and minced garlic and sauté until fragrant.
   • Add the shrimp to the pan, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Set aside.
4. Prepare the filling:
   • Once the potatoes are cooked, let them cool slightly and then cut each potato in half. Scoop out the insides and place them in a bowl. Make sure the skins remain intact.
   • Add sour cream, butter, half of the cheddar cheese, salt, and pepper to the potato insides. Mix until a smooth and creamy mixture is formed.
   • Stir in the cooked shrimp (reserving some for garnish), half of the spring onions, and the parsley.
5. Stuff the Potatoes:
   • Spoon the shrimp and potato mixture back into the potato skins. Top with the remaining cheddar cheese.
6. Bake Again:
   • Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for another 15 to 20 minutes or until the cheese is melted and bubbly.
7. Garnish and serve:
   • Garnish the baked potatoes with the reserved shrimp, the remaining spring onions, and a pinch of paprika for color.
   • Serve hot, with additional sour cream on the side if desired.

Tips for Perfection

• Choice of potatoes: Choose russet potatoes that are uniform in size for even cooking.
• Shrimp Size: Medium to large shrimp are ideal for this recipe as they provide a filling bite.
• Customize your filling: Feel free to add additional ingredients such as pieces of bacon, different types of cheese, or herbs to adapt the dish to your taste.

Visual Guide

1. Preparing potatoes: A photo of washed, pierced, and greased potatoes, ready for the oven.
2. Cooking Shrimp: A vivid image of shrimp frying and turning pink in a pan.
3. Filling to mix: A bowl with the creamy potato mixture, shrimp, and herbs.
4. Final dish: A beautifully baked potato, golden and bubbly with cheese, garnished with shrimp and a sprinkle of greens.

Creamy Lemon Squares Recipe

 

Creamy Lemon Squares Recipe

Lemon squares are a classic dessert known for their delightful combination of tangy lemon filling and sweet, buttery crust. These creamy lemon squares take it a step further with an extra smooth and luscious texture, making them an irresistible treat for any occasion. Here’s a detailed recipe to help you create these delectable squares at home.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Lemon Filling:

• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 2/3 cup freshly squeezed lemon juice (about 4-5 lemons)
• 1 tablespoon lemon zest

For the Creamy Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the Pan:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving an overhang on two sides for easy removal.

Make the Crust:

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

Prepare the Lemon Filling:

1. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
2. Pour the lemon filling over the pre-baked crust, spreading it out evenly.

Bake the Lemon Squares:

1. Return the dish to the oven and bake for 15-20 minutes, or until the filling is set and slightly firm to the touch.
2. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and set.

Prepare the Creamy Topping:

1. In a medium bowl, whip the heavy cream until it starts to thicken.
2. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
3. Spread the whipped cream evenly over the chilled lemon filling.

Serve:

1. Carefully lift the lemon squares out of the pan using the parchment paper overhang.
2. Cut into squares using a sharp knife, wiping the knife clean between cuts for neat slices.

Tips for Perfect Lemon Squares:

• Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice can have a different taste and acidity level.
• Room Temperature Ingredients: Ensure that your egg yolks are at room temperature to achieve a smoother filling.
• Chilling Time: Do not rush the chilling process. Allowing the lemon squares to chill completely helps them set properly and makes them easier to cut.
• Clean Cuts: Use a clean, sharp knife to cut the squares, wiping it between cuts to keep the edges neat.

Conclusion

Creamy lemon squares are a delightful blend of tart and sweet, with a rich and smooth texture that makes them a standout dessert. This recipe ensures a perfect balance of flavors and a satisfyingly creamy finish. Whether you’re making them for a special occasion or just to satisfy a lemon craving, these lemon squares are sure to impress. Enjoy your baking and happy eating!