Savory Steak Tenderizing Method Recipe

 

 

Recipe:

This easy tenderization procedure will bring out the best in your favorite pieces of meat, making them more juicy and flavorful. Any meal, from a juicy steak to a substantial stew made with harder cuts, will reach new levels of flavor when cooked with this method.

Steaks, roasts, or leaner cuts of beef (flank, chuck, etc.) are acceptable ingredients.

Seasoning salt (ideally kosher or sea kind)

Add your favorite spices, such as black pepper, garlic powder, onion powder, or ezoic, if desired.

Methods for Perfectly Cooking a Thin Steak sec…

Methods for Cooking a Thin Steak to Keep Its Juicy Texture (2021)

An Incredible Resource for Making Ribeye Steaks Tender (2021)

1:19 Watch Video

Methods for Cooking a Thin Steak to Keep Its Juicy Texture (2021)

How to Follow

First things first, make sure the meat is completely dry before cooking by patting it with paper towels.

Once you have a clean chopping board or a big plate, set the meat on top.

The ezoic

Coat the meat with a good quantity of salt, making sure to coat both sides. To season meat, use about 1 teaspoon of salt for every pound.

Just add more herbs or spices to the meat if you want it more flavorful.

To begin tenderizing the beef, let it aside at room temperature for 30 minutes so the salt may soak into the flesh.

The ezoic

To remove any extra salt, gently massage the meat with paper towels after 30 minutes.

Continue cooking according to your preferred manner, whether it slow cooking, pan-searing, or grilling.

The meat is delicate and tasty; savor it!

Note from Ezoic: If you’re using salt to tenderize harder slices of meat, you might want to leave them in the fridge for a few hours or perhaps overnight. Before cooking, rinse the salt off if you want to let it rest for a long time. To suit individual taste, adjust spice amounts.

Spinach Stuffed Pastry

  

Indulge in these delicious Spinach Stuffed Pastries! They are perfect as a savory snack, appetizer, or even a light meal.

Ingredients:

2 sheets puff pastry, thawed

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 egg, beaten (for egg wash)

1 tsp garlic powder

Salt and pepper to taste

1 tbsp olive oil

Instructions:

Preheat Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Filling:

In a large skillet, heat the olive oil over medium heat.

Add the chopped spinach and cook until wilted, about 2-3 minutes.

Remove from heat and let it cool slightly.

In a medium bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix well.

Assemble the Pastries:

Roll out the puff pastry sheets on a lightly floured surface.

Cut each sheet into 4 squares (you should have 8 squares total).

Place a spoonful of the spinach and cheese mixture in the center of each square.

Fold the pastry over to form a rectangle or triangle and press the edges with a fork to seal.

Transfer the pastries to the prepared baking sheet.

Apply Egg Wash:

Brush the tops of the pastries with the beaten egg for a golden finish.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.

Serve:

Let the pastries cool slightly before serving.

Enjoy these Spinach Stuffed Pastries warm or at room temperature.

These Spinach Stuffed Pastries are flaky, cheesy, and packed with flavor. They are sure to be a hit at any gathering! 

Salted butter caramel is a real passion

 

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Ingredients:

1 cup granulated sugar

1/2 cup heavy cream

1/2 cup unsalted butter

1 teaspoon sea salt (adjust to taste)

Instructions:

Start by heating the granulated sugar in a heavy-bottomed saucepan over medium heat. Stir occasionally with a wooden spoon until the sugar melts and turns amber in color.

Carefully add the heavy cream to the caramelized sugar while stirring constantly. The mixture will bubble up, so be cautious.

Once the cream is fully incorporated, add the unsalted butter and continue stirring until it melts and the mixture becomes smooth and glossy.

Remove the saucepan from heat and stir in the sea salt. Adjust the amount to your taste preference.

Let the caramel cool down before transferring it to a glass jar or airtight container.

You can use the salted butter caramel as a topping for ice cream, drizzle it over desserts, or use it as a dip for fruits.

Enjoy your homemade salted butter caramel!

Enjoy 

Crispy cabbage salad topped with a dressing

 Cooking is often seen as a simple task, yet it presents a unique challenge that requires creativity, precision, and adaptability. Each recipe is a puzzle waiting to be solved, where ingredients must harmonize and techniques must be mastered. Embrace the unpredictability and let each culinary endeavor push your boundaries, transforming the mundane into the extraordinary.

I eat this cabbage salad for dinner every day and lose belly fat fast! Cucumber recipes

1/3 cabbage

1/4 teaspoon salt

1-2 cucumbers

1/4 teaspoon salt

1/2 onion

1 teaspoon rice vinegar

1/3 red cabbage

1 carrot

20g walnuts

2 cloves of garlic

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons mustard

1 teaspoon soy sauce

Pecan Caramel Baklava Cups

 

Ingredients:

1 package of phyllo dough, thawed

1 cup unsalted butter, melted

2 cups pecans, chopped

1/4 cup granulated sugar

1 cup water

1/2 cup honey

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Pinch of salt

Directions:

Preheat the oven to 350°F (175°C). Grease a muffin tin with melted butter.

Cut the phyllo dough into squares that fit into the muffin cups. Layer 5-6 squares per cup, brushing each layer with melted butter.

In a bowl, combine chopped pecans, cinnamon, and a pinch of salt.

Fill each phyllo cup with the pecan mixture.

Bake in the preheated oven for 15-20 minutes, or until the phyllo is golden and crisp.

While the baklava cups are baking, prepare the caramel syrup. In a saucepan, combine sugar, water, and honey. Bring to a boil, then reduce to a simmer and cook for 10 minutes until slightly thickened. Remove from heat and stir in vanilla extract.

Once the baklava cups are baked, immediately pour the caramel syrup over each cup, ensuring they are well soaked.

Let the cups cool completely in the tin before removing.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 250 kcal | Servings: 12 cups

Cream-Filled Donuts Recipe

  

Ingredients

For the Donuts:

2 cups all-purpose flour 

1/4 cup granulated sugar 

1 packet (2 1/4 teaspoons) instant yeast 

1/2 teaspoon salt 

1/2 cup milk, warmed 

1/4 cup unsalted butter, melted 

2 large eggs 

Oil for frying (canola or vegetable oil) 

For the Cream Filling:

1 cup heavy cream 

1/4 cup powdered sugar 

1 teaspoon vanilla extract 

For Topping:

Granulated sugar for dusting 

Instructions

Prepare the Dough:

In a large bowl, combine flour, sugar, yeast, and salt.

In another bowl, whisk together the warm milk, melted butter, and eggs. Add this mixture to the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Donuts:

After the dough has risen, punch it down and roll it out to about 1/2 inch thick. Cut into rounds (using a donut cutter or two different-sized round cutters).

Place the cut donuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.

Fry the Donuts:

Heat oil in a deep fryer or large pot to 350°F (175°C).

Fry the donuts in batches, about 1-2 minutes on each side until golden brown. Remove and drain on paper towels.

Make the Cream Filling:

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Fill the Donuts:

Once the donuts have cooled slightly, use a piping bag to fill them with the whipped cream mixture.

Dust with Sugar:

Roll the filled donuts in granulated sugar while they are still warm.

Serve and Enjoy:

Enjoy your homemade cream-filled donuts! 

Tips

For a chocolate cream filling, you can add cocoa powder to the whipped cream.

Donuts are best served fresh but can be stored in an airtight container for a day or two.

Happy frying! 

Old School Pizza Burgers

 

Ingredients:

Ground beef

Onion, chopped

Pizza sauce

English muffins, split

Mozzarella cheese, shredded

Italian seasoning (optional)

Instructions:

Cook Beef: Brown ground beef with chopped onion. Drain excess fat.

Add Sauce: Stir in pizza sauce and heat through.

Assemble: Spoon beef mixture onto split English muffins.

Top: Sprinkle with shredded mozzarella cheese.

Broil: Place under broiler until cheese is melted and bubbly.

Garnish: Sprinkle with Italian seasoning if desired.

Enjoy your delicious old school pizza burgers!

Butter buttermilk biscuits

  

ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

3/4 cup buttermilk

Steps:

Preheat your oven to 450°F (230°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse sand. Make a well in the center of the mixture and pour in the buttermilk. Stir just until the dough comes together.

Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat the dough out into a 1-inch thick rectangle. Using a 2-inch biscuit cutter, cut out as many biscuits as you can and place them on a baking sheet. Gather the scraps and pat them out again, cutting out additional biscuits until all the dough has been used.

Bake the biscuits for 12-15 minutes, or until they are golden brown. Serve warm. Enjoy!

Sugar-free condensed milk with just 3 ingredients

 

Ingredients:

1 cup unsweetened almond milk (or any other unsweetened plant-based milk)

1/3 cup powdered erythritol (or your preferred sugar substitute)

1/4 cup coconut cream (or heavy cream for a richer taste)

Instructions:

Combine Ingredients: In a saucepan, whisk together the almond milk, powdered erythritol, and coconut cream.

Heat Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir continuously until the erythritol is fully dissolved.

Reduce: Lower the heat and let it simmer for about 30-40 minutes, stirring occasionally, until it thickens to your desired consistency.

Cool: Remove from heat and let it cool. It will thicken more as it cools.

Store: Transfer to a jar and refrigerate. It should last for about a week.

Buttermilk-Pie

 

INGREDIENTS :

•1 3/4 C. sugar

•1 stick unsalted butter (1/2 C.) temp.

•3 eggs

•1/4 tsp. vanilla extract

•pinch salt

•3 T. all-purpose flour

•1 Tbsp buttermilk

•1 9″ pie shell, un_baked

PREPARATION:

Cream sugar and butter together to well blend. Beat eggs, one at a time, until the mixture is nice and smooth. Adding vanilla, salt also flour. Beat buttermilk to well blend. Place the pie shell on a baking sheet lined with aluminum foil (catch any overflow).

Filling pie shell with buttermilk mixture, to top of pie shell. Pour rest into an ungreased custard cup. Baking at 300 degrees about 1 h 10 min. Removing from oven also let set until almost cooled before serving. Store covered in the fridge

Enjoy !

How to Make Homemade Cucumber Lemonade(Using Blender) ! Healthy Drinks

 

-Ingredients:

1 large cucumber, peeled and chopped

Juice of 2 lemons

4 cups cold water

2 tablespoons honey or maple syrup (optional)

Ice cubes

Fresh mint leaves for garnish (optional)

-Instructions:

1.Prepare Ingredients: Peel and chop the cucumber. Juice the lemons to get about 1/2 cup of juice.

2.Blend Cucumber: In a blender, blend chopped cucumber with 2 cups of cold water until smooth.

3.Strain Mixture: For smoother lemonade, strain the cucumber mixture through a fine-mesh sieve into a pitcher. Skip this step if you prefer some texture.

4.Add Lemon Juice and Sweetener: Add fresh lemon juice to the pitcher. Stir in honey or maple syrup to taste.

5.Mix and Chill: Add remaining 2 cups of cold water to the pitcher. Stir well and adjust sweetness or lemon juice as desired. Chill in the fridge for at least 30 minutes.

6.Serve: Fill glasses with ice cubes, pour chilled cucumber lemonade, and garnish with mint leaves.

-Benefits: Refreshing and hydrating, packed with nutrients from cucumbers and lemons.

WOULD YOU EAT THIS PHILLY CHEESESTEAK STROMBOLI

 

Ingredients:

1 lb ribeye steak, thinly sliced (or roast beef as a shortcut)

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1 cup mushrooms, sliced (optional)

1 tbsp olive oil

Salt and pepper to taste

1 tbsp Worcestershire sauce

1 lb pizza dough (store-bought or homemade)

1 ½ cups shredded provolone or mozzarella cheese

1 egg, beaten (for egg wash)

1 tbsp sesame seeds (optional for garnish)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Steak and Veggies:

In a large skillet, heat olive oil over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove from the skillet and set aside.

In the same skillet, add the sliced onion, bell pepper, and mushrooms (if using). Cook for 5-7 minutes until softened. Season with salt, pepper, and Worcestershire sauce. Remove from heat.

Roll Out the Dough:

On a floured surface, roll out the pizza dough into a large rectangle, about 10x14 inches.

Assemble the Stromboli:

Spread the cooked steak evenly down the center of the dough, leaving a 1-inch border on all sides. Add the cooked veggies on top of the steak. Sprinkle the shredded cheese evenly over the top.

Fold and Seal:

Fold the sides of the dough over the filling, then fold the top and bottom edges over to seal the stromboli. Carefully transfer the stromboli to the prepared baking sheet, seam-side down.

Brush with Egg Wash: Brush the top of the stromboli with the beaten egg for a golden, shiny finish. Sprinkle with sesame seeds if desired.

Bake:

Bake for 20-25 minutes, or until the stromboli is golden brown and the cheese is melted and bubbly.

Serve:

Allow the stromboli to cool for 5 minutes before slicing. Serve with marinara sauce or cheese sauce for dipping.

White Chocolate Caramel Fudge

 

Ingredients:

1 can (14 ounces) sweetened condensed milk

1 cup white chocolate chips

1 cup caramel bits or caramel candies, unwrapped

1/4 cup unsalted butter

1 teaspoon vanilla extract

Optional toppings: sea salt, chopped nuts, or additional caramel sauce

Instructions:

Line an 8×8-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal later. Set aside.

In a microwave-safe bowl, combine the sweetened condensed milk, white chocolate chips, caramel bits (or caramel candies), and butter.

Microwave the mixture in 30-second intervals, stirring well after each interval, until the ingredients are melted and smooth. Be careful not to overheat the mixture.

Once the mixture is smooth, stir in the vanilla extract.

Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.

If desired, sprinkle sea salt, chopped nuts, or drizzle additional caramel sauce over the top for added flavor and decoration.

Refrigerate the fudge for at least 2 hours, or until it is firm and set.

Once the fudge is set, remove it from the baking dish using the parchment paper or aluminum foil overhang. Place it on a cutting board and cut into small squares or rectangles.

Serve the White Chocolate Caramel Fudge at room temperature or slightly chilled.

Store any leftovers in an airtight container in the refrigerator.

Enjoy the creamy, rich combination of white chocolate and caramel in this delightful fudge! It’s perfect for gifting or enjoying as a sweet treat anytime.

“Marry Me Chicken”

Ingredients:

6 Chicken Thighs

Use ALL seasonings to your liking

Onion powder

Garlic powder

Cajun seasoning

Pepper

Paprika

Italian herbs

Olive oil

Sauce

2 tbsp Butter

2 Tbsp fresh minced Garlic

1/2cup Chicken broth

1/3 cup Heavy whipping cream

Sun dried Tomatoes

1 Tbsp White cooking wine

1/2 cup Fresh Shredded Parmesan or Italian cheese

Salt

Pepper

Italian herbs

Season & pansear Chicken thighs on both sides w/olive oil in skillet. Transfer to separate Pan. In same skillet start your sauce. Add butter & garlic, cook for about 3 mins. Add chicken broth, sun dried tomatoes and whipping cream. Add seasoning and allow to simmer. Add your cheese while constantly stirring. Pour sauce over chicken and bake in oven for 30-35min on 400 degrees. Serve over Mashed Potatoes 

𝐒𝐚𝐮𝐬𝐚𝐠𝐞 𝐌𝐮𝐟𝐟𝐢𝐧𝐬

 

Ingredients:

- 1 lb breakfast sausage

- 1 cup shredded cheddar cheese

- 1/2 cup milk

- 2 large eggs

- 2 cups all-purpose flour

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup chopped green onions (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.

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

3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.

4. In another bowl, beat the eggs and then stir in milk.

5. Add the wet ingredients to the dry ingredients and mix until just combined.

6. Fold in the cooked sausage, shredded cheddar cheese, and green onions if using.

7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your Sausage Muffins!

Peach Pretzel Jello Salad

 

Is a delicious jello salad filled with sugar cinnamon pretzels, a sweet cream cheese filling and topped with jello and juicy peaches.

Ingredients

2 cups pretzels

3/4 cup unsalted butter

2 tbsp sugar

1 tbsp cinnamon

1/4 tsp nutmeg

2 cans peaches

2 cups water

8 oz container frozen whipped topping

8 oz package cream cheese

6 oz. package peach jello

1/2 cup sugar

Directions

Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.

In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping. Spread mixture over cooled crust, then refrigerate 1 hour, or until set. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer. Refrigerate until set, 2-3 hours. Serve chilled

Enjoy!

Cinnamon Sugar Banana Bread

 

This sweet and spiced banana bread is a wonderful way to enjoy ripe bananas. Your family will love the delightful cinnamon sugar topping and the moist, flavorful bread that’s perfect for breakfast or a snack.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup unsalted butter, softened

2 large eggs

1 cup mashed ripe bananas (about 3 medium bananas)

1 teaspoon vanilla extract

1/4 cup milk

For the Cinnamon Sugar Topping:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

In a large bowl, beat together the granulated sugar, brown sugar, and softened butter until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle evenly over the batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy your delicious cinnamon sugar banana bread with your family!

Just add olive oil to 1 liter of milk! Only a few people know this secret recipe.

 

-Ingredients :

1 liter of fresh milk (whole milk for a creamy texture)

4 tablespoons of extra-virgin olive oil

-Instructions :

1. Gently heat the milk in a saucepan.

2. Add the olive oil slowly stir.

3. Mix until smooth with blender or whip

4. Cool, then refrigerate for a creamy texture.

- How to use:

Substitute cream in soups, sauces or coffee.

Make yogurt by adding an entry culture.

Whip in butter spread after cooling.

- A secret worth sharing

Save money and enjoy homemade goodness. This creamy mix is versatile and enhances your cooking.

Strawberry Cheesecake

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

1 cup (8 ounces) sour cream

1/2 cup cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (12 ounces) frozen whipped topping, thawed

1-1/2 cups crushed butter-flavored crackers (about 38 crackers)

1/4 cup butter, melted

2 cans (21 ounces each) strawberry pie filling.

DIRECTIONS:

In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.

In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

In a small bowl, combine crackers and butter.

In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.

Enjoy!

. 

Delicious Beetroot and Lemon Juice Cleans Colon Waste and Loses Weight

 

A poisoned colon can affect our quality of life and generate other pains, such as diabetes or frequent headaches. Purifying it brings benefits to the whole organism.

Many people do not know this , but it is estimated that 90% of diseases and weight problems are linked to a dirty colon.

This organ plays an important role in our health because it is responsible for expelling all the toxins and waste that our body does not need and which, in the long term, can cause serious health problems.

The juice we offer combines the benefits of beetroot, carrots and red apple to make an ideal drink for cleansing the intestine:

Ingredients :

6 kale leaves

3 carrots

2 red apples cut into pieces

1 beet

Half a peeled lemon

2.5 cm piece of ginger

Do not forget to peel and wash the carrots, beet and lemon.

Make sure your fruits and vegetables are organic.

Instructions :

Pour one to two cups of water into your blender.

Add all the ingredients and mix everything.

Using a strainer, filter the mixture to collect the juice.

Mix again with a spoon.

You can add a few ice cubes to your juice to refresh it.

To store this juice, use a glass jar and put it in a refrigerator.

Warnings :

– Lemon is not recommended if you suffer from ulcer or heartburn or citrus allergy

– It is also not recommended if you are taking antacid medicines, or medicines to treat blood or heart problems.

– Beets are prohibited if you are on anticoagulant treatment or if you suffer from kidney disease.

Paradise Cheesecake

 

Every bite will be heaven! ..This is the creamiest cheesecake on the earth!

INGREDIENTS:

20-25 cookies

500ml (2 1/4 cups) cream

220g (3/4 cup) of condensed milk

1 pack of Gelatin

70g (1/3 cup) melted butter

METHOD:

Crush the cookies and mix it with melted butter, transfer to a baking pan.

Mix gelatin with a little whipped cream and beat the rest of the whipped cream. Add in condensed milk and gelatin mixture.

Transfer to a pan and let it refrigerate for 4 hours. Sprinkle with more crushed cookies. Enjoy !

Banana Vanilla Pudding

  

Ingredients:

- 4 bananas, sliced

- 1 package vanilla pudding mix

- 2 cups cold milk

- 1 cup heavy cream

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract

- 1 box vanilla wafers

Directions:

1. Prepare the vanilla pudding mix according to the package instructions using the cold milk. Set aside to thicken.

2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

3. In a large glass bowl or trifle dish, start layering the dessert. Begin with a layer of vanilla wafers at the bottom.

4. Add a layer of sliced bananas on top of the wafers.

5. Spread a layer of vanilla pudding over the bananas.

6. Add a layer of whipped cream over the pudding.

7. Repeat the layers until all the ingredients are used up, ending with a layer of whipped cream on top.

8. Garnish the top with additional banana slices and vanilla wafers if desired.

9. Chill in the refrigerator for at least 1 hour before serving.

Enjoy your creamy and delicious banana vanilla pudding!

MILK BREAD

 

INGREDIENTS

1/4 cup warm water

1 tablespoon dry yeast

2 cups of milk at room temperature

1 tablespoon brown sugar

1 teaspoon salt

2 tablespoons softened butter

6 cups bread flour

INSTRUCTIONS

1. Mix the water with the yeast.

2. Add the milk, sugar, salt and butter.

3. Stir.

4. Add 4 cups of flour.

5. Knead for 10 minutes on the work surface.

6. Place the dough in a greased bowl. Cover with a cloth and let it rest for 1 hour.

7. Hit her.

8. Knead on a surface for 5 minutes.

9. Divide it into 2 parts.

10. Place each part in a mold and let it rest for 45 minutes.

11. Bake at 180º for 40 minutes & done

UNSTUFFED CABBAGE ROLLS

 

Ingredients:

1 1/2 to 2 pounds lean ground beef

1 tablespoon extra virgin olive oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) low sodium diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Directions:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8.

Creamy Crab and Shrimp Seafood Bisque

 

Ingredients:

For the Seafood Bisque:

1/2 pound shrimp, peeled and deveined

1/2 pound crab meat, preferably lump

2 tablespoons butter

1 onion, finely chopped

1 carrot, finely diced

2 stalks celery, finely diced

3 cloves garlic, minced

1/4 cup tomato paste

3 cups seafood or fish broth

1 cup heavy cream

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped, for garnish

For Thickening:

2 tablespoons all-purpose flour

Directions:

Prepare the Seafood:

Cook the shrimp in a pot of boiling water for 2-3 minutes until they are pink and opaque. Remove, cool, and chop roughly. Set aside.

Sauté Vegetables:

In a large pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

Add Flavor Base:

Stir in tomato paste, paprika, and thyme. Cook for another 2 minutes.

Make the Bisque:

Sprinkle flour over the vegetables and stir to combine. Gradually add seafood broth, stirring continuously to prevent lumps.

Bring the mixture to a simmer, then reduce heat and let simmer gently for 20 minutes.

Add Seafood and Cream:

Add the chopped shrimp and crab meat to the pot. Pour in the heavy cream and stir to combine.

Cook for an additional 5 minutes, or until everything is heated through. Adjust seasoning with salt and pepper.

Serve:

Ladle the bisque into bowls and garnish with chopped parsley.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

HOMEMADE ANGEL BISCUITS

 

Ingredients

YEAST MIXTURE

1/4 cup warm water (125 F)

1 teaspoon granulated sugar

1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)

BISCUITS

2½ cups all-purpose flour ( I prefer White Lily flour)

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup unsalted butter chopped +more for brushing finished biscuits

1/4 cup butter-flavored shortening

1 cup buttermilk

1 tablespoon heavy whipping cream

Instructions

First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.

Stir in the yeast.

Let yeast proof while moving on the next step.

In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.

Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.

Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.

Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.

Lightly flour a work surface and turn the dough out on the work surface.

Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.

Fold the dough several times (this will create layers in your finished biscuits.)

Pat the dough out into a 1-inch thick rectangle.

Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)

Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)

Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)

Let rise for 1-hour and then preheat oven to 400 F.

Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)

Coffee and chocolate cake with lotus cream icing:

 

🏼🏼Ingredients ents🏼

For the cake:

• 200 g of all-purpose flour

• 200 g de sucre

• 200 g de beurre

• 4 eggs

• 50 g cocoa powder

• 2 teaspoons of baking powder

• 1 teaspoon of baking soda

• 1 pinch of salt

• 150 ml strong coffee (chilled)

• 100 ml of milk

For the lotus cream filling and filling:

• 400 g de crème Lotus Biscoff (crème biscuit caramel)

• Powdered sugar (to decorate)

Instructions :

For the cake:

1. Preheat the oven to 180 ° C (350 ° F). Grease and flour a rectangular mold of about 30x20 cm.

2. In a large bowl, beat the butter and sugar until it's light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

5. Alternate the flour mix with coffee and milk, starting and ending with the flour. Mix until well incorporated.

6. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpaste inserted in the center comes out clean.

7. Let the cake cool in the pan for 10 minutes before transferring to a wire holder to cool completely

For filling and covering:

1. Once the cake is completely cool, cut it in half horizontally to get two layers.

2. Spread a generous layer of Lotus Biscoff cream on one of the halves of the cake.

3. Place the other half of the cake on top, make a sandwich.

4. Sprinkle powdered sugar on top to decorate.

Presentation:

1. Cut cake into individual portions and serve.

PIONEER WOMAN APPLE DUMPLINGS

 

INGREDIENTS

2 granny smith apples

2 (8 ounce) cans crescent rolls

1 cup butter

1 1⁄2 cups sugar

1 teaspoon vanilla

1 dash cinnamon

1 (12 ounce) can Mountain Dew soda

DIRECTIONS

Peel and core apples.

Cut apples into 8 slices each.

Roll each apple slice in a crescent roll.

Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir.

Add vanilla, stir, and pour over apples.

Pour Mountain Dew around the edges of the pan.

Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Then go to confession. Quickly.

Mexican Taco Lasagna

 

Ingredients

1 pound ground beef

1 packet taco seasoning

1/4 cup water

1 can Ro*Tel diced tomatoes with chiles, drained

1 can Nacho Cheese Soup

1/4 cup sour cream

1 cup grated cheddar

12 8-inch soft tortillas

guacamole, cilantro, sour cream for topping, as desired

How To Make Mexican Taco Lasagna

Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray.

Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.

Add the taco seasoning and water to the skillet and cook for 2 minutes.

Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.

Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.

Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.

Bake for 20 minutes or until hot and melty.

Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.

County Fair Funnel Cakes

 

Crispy County Fair Funnel Cakes with Powdered Sugar

Ingredients:

2 large eggs

1 cup milk

1 cup water

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

4 cups vegetable oil (for frying)

Powdered sugar (for dusting)

Fresh berries or fruit toppings (optional)

Chocolate syrup or caramel sauce (optional)

Directions:

In a large mixing bowl, beat the eggs until smooth. Add the milk, water, and vanilla extract, whisking until combined.

In a separate bowl, sift together the flour, granulated sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.

Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C). The oil should be about 1 inch deep.

Pour the batter into a squeeze bottle or a funnel with a narrow tip. Carefully squeeze or pour the batter in a circular motion into the hot oil, forming a spiral shape. Fry until golden brown, about 2-3 minutes per side.

Use tongs to carefully flip the funnel cake and cook the other side until golden brown and crisp. Remove the funnel cake from the oil and drain on paper towels.

Repeat with the remaining batter.

Dust the warm funnel cakes generously with powdered sugar. Serve immediately with optional toppings like fresh berries, chocolate syrup, or caramel sauce.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 220 kcal | Servings: 6 servings

Slow Cooker Pot Roast

 

Ingredients:

3 lb chuck post

3 lbs quartered russet potatoes or baby potatoes

2 lbs quartered peeled carrots

1 tsp onion powder (or 1 sliced onion)

3 teaspoons minced garlic (optional)

½ cup prepared horseradish (do not use the sauce version)

4 cups beef stock

Oil

For the gravy:

2 tbsp flour

2 tbsp butter

2 cups slow cooker cooking liquid

Instructions:

1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.

2. Place the potatoes and carrots in the slow cooker. Season.

3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.

4. Spread the prepared horseradish over the top of the roast.

5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn’t disturbed.

6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.

For the gravy:

1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.

2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.

3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.

4. Cook the gravy until it thickens to your desired consistency.

5. Serve the pot roast with the vegetables and drizzle the gravy on top. Enjoy!

Italian Cream Cheese Cake

 

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup shredded coconut

1/2 cup chopped pecans or walnuts

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

PREPARATION:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, and then add the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Stir in the shredded coconut and chopped nuts.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the softened cream cheese and 1/4 cup softened butter until creamy and smooth.

Gradually add the powdered sugar and vanilla extract, and beat until well combined.

Place one cake layer on a serving plate and spread a layer of the cream cheese frosting over the top.

Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

Optional: Garnish the cake with additional shredded coconut and chopped nuts.

Chill the cake in the refrigerator for at least an hour before serving.

Enjoy your delicious Italian Cream Cheese Cake!

Feel free to ask if you need any more help or variations on this recipe.

Sweet and Savory Honey Roasted Butternut

  

Ingredients:

1 medium butternut squash (~3 lbs), peeled, seeded, and chopped

2 tablespoons coconut or olive oil

1/2 cup dried cranberries

1/2 cup raw pecans

2 tablespoons honey

1 garlic clove, minced

1/4 cup crumbled feta cheese

1 teaspoon cinnamon

2 tablespoons fresh thyme, for garnish

Sea salt and freshly ground black pepper, to taste

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Prepare the Squash:

In a large bowl, toss the cubed butternut squash with garlic, cinnamon, oil, salt, and pepper. Make sure the squash is evenly coated.

Roast the Squash:

Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes on the center rack, until the squash is fork-tender and golden brown on the edges.

Add Pecans and Roast Again:

Sprinkle the raw pecans over the roasted squash and return to the oven for an additional 2-3 minutes to toast the pecans.

Finish with Cranberries, Feta, and Honey:

Remove the baking sheet from the oven and stir in the dried cranberries, crumbled feta cheese, and drizzle with honey. Toss everything together gently to combine.

Garnish and Serve:

Garnish with fresh thyme before serving. Enjoy as a sweet and savory side dish!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 220 kcal per serving

ALMOND ,BANANA, AVOCADO, MILK

  

Ingredients:

1 ripe banana

1/2 ripe avocado

1 cup unsweetened almond milk

A handful of almonds (about 10-15), soaked overnight and peeled

Instructions:

Start by soaking your almonds in water overnight. This will soften them and make them easier to blend. In the morning, drain the water and peel the almonds.

BANANA

Peel the banana and cut it into chunks. Scoop out the avocado flesh.

AVOCADO

In a blender, combine the banana, avocado, peeled almonds, and almond milk. Blend on high speed until the mixture is smooth and creamy. If the smoothie is too thick, you can add a little more almond milk to reach your desired consistency.

Pour the smoothie into a glass and enjoy immediately for the best taste and nutrient retention.

This smoothie is not only tasty but also packed with healthy fats, protein, and vitamins. It's perfect for a quick breakfast or a refreshing snack. Enjoy your smoothie!

How to remove ants, mites, and cockroaches

  

Ingredients:

3 tablespoons of sugar

4 tablespoons of white wheat flour

3 tablespoons of toothpaste

3 tablespoons of water

Method:

1. Prepare the Mixture: In a bowl, combine the sugar, flour, toothpaste, and water. Mix thoroughly until you achieve a smooth consistency.

2. Form Balls: Take small amounts of the mixture and roll them into small balls. These balls will serve as bait for the cockroaches.

3. Strategic Placement: Position the balls in the corners of your home that are frequented by cockroaches. Focus on areas like the kitchen, pantry, and behind appliances.

4. Attract and Eliminate: Cockroaches will be drawn to the sugar in the mixture and will ingest parts of the balls. The toothpaste acts similarly to poison, effectively eliminating the pests.

5. Repeat Regularly: Repeat this process two to three times a week until you no longer spot any cockroaches. Consistency is key to ensuring their complete eradication.

Country Ranch Green Beans 'n Potatoes with Bacon

 

Ingredients:

1 pound fresh green beans, trimmed 

1 ½ pounds baby potatoes (red or Yukon gold), halved or quartered 

6 slices bacon, cooked and crumbled 

1 packet ranch seasoning mix 

3 tablespoons butter, melted 

2 cloves garlic, minced 

Salt and pepper to taste 

Fresh parsley, chopped (for garnish) 

Instructions:

Cook the Potatoes:

In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are tender when pierced with a fork. Drain and set aside. 

Cook the Green Beans:

In the same pot, bring water to a boil and cook the green beans for 5-7 minutes, until tender-crisp. Drain and set aside. 

Cook the Bacon:

While the veggies are cooking, fry the bacon in a skillet until crispy. Remove the bacon and crumble it. Reserve 1 tablespoon of the bacon grease in the skillet. 

Make the Ranch Butter:

In a small bowl, whisk together the melted butter, ranch seasoning, and minced garlic. 

Combine Everything:

In the skillet with the reserved bacon grease, toss the cooked potatoes, green beans, and crumbled bacon. Pour the ranch butter mixture over everything and gently toss to coat. 

Serve:

Season with salt and pepper to taste. Garnish with fresh parsley and serve warm. 

Enjoy your flavorful Country Ranch Green Beans 'n Potatoes with Bacon! 

Cheddar Garlic Biscuits

 

Ingredients :

2 cups flour all purpose

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon garlic powder

1/3 cup vegetable oil canola oil can also be used

1 cup buttermilk

1 cup cheddar cheese shredded, I prefer sharp cheddar cheese

1 tablespoon butter melted, salted

Instructions :

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray gently with spray oil.

In a large bowl add flour, baking powder, salt and garlic powder. Mix well together until combined with a silicone spatula.

Add vegetable oil and buttermilk to the flour mixture. Mix with a silicone spatula until all the flour is just combined. The dough sometimes seems a little wet but don’t worry, that will just help make a more tender biscuit.

Fold cheddar cheese into the biscuit dough quickly, mixing until just combined so as not to overwork the dough.

Spray the inside of a ¼ cup measuring cup lightly with spray oil. Use the measuring cup to help you portion the dough more evenly into individual biscuit dough balls. Brush the melted butter onto the top of the biscuits.

Place the biscuits in the oven for 15-17 minutes. The edges will be a light golden brown and the biscuits should be light and fluffy. Let them cool on the pan for a minute or two, then enjoy!

Beef Stew

 

Ingredients:

3 teaspoons olive oil, divided

1 pound beef stew meat, visible fat removed

1 cup chopped onion

1 clove garlic, minced

2 1/2 cups homemade beef stock or canned unsalted chicken stock

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1 bay leaf

4 medium red potatoes (about 1 pound) cut in 1-inch chunks

2 large carrots, sliced 1/4-inch thick (about 2 cups)

2 celery stalks, sliced 1/2-inch thick (about 1 1/2 cups)

2 1/2 Tablespoons flour

1/4 cup stock

Instructions:

Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.

Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.

With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.

Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.

Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.

After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.

Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.

ENJOY.

Bourbon Chicken with Broccoli

 

Ingredients:

For the Chicken

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

2 tablespoons cornstarch

Salt and pepper to taste

For the Bourbon Sauce:

1/4 cup bourbon

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup ketchup

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup chicken broth

For the Broccoli:

2 cups broccoli florets, steamed

Directions:

In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set aside.

In the same skillet, add the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ground ginger, red pepper flakes, and chicken broth. Stir well and bring to a simmer.

Return the chicken to the skillet, coating it with the sauce. Simmer for 5-7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.

While the chicken is simmering, steam the broccoli until tender.

Serve the bourbon chicken over rice with steamed broccoli on the side, drizzling extra sauce over the top.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 400 kcal | Servings: 4 servings — avec Tasty Besty Food 1M.

Grilled Lobster and Shrimp

 

Ingredients:

2 lobster tails

1 pound large shrimp, peeled and deveined

4 tablespoons olive oil

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Lemon wedges for serving

Directions:

Prepare the Lobster Tails and Shrimp:

Preheat your grill to medium-high heat.

Using kitchen shears, cut through the top shell of each lobster tail, stopping at the base of the tail. Gently pull the shell apart and lift the lobster meat, laying it on top of the shell.

Pat the shrimp dry with paper towels and set aside.

Make the Garlic Butter Marinade:

In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, chopped parsley, paprika, salt, and black pepper. Mix well.

Marinate and Grill:

Brush the lobster tails and shrimp generously with the garlic butter marinade.

Place the lobster tails on the grill, meat side up. Grill for 10-12 minutes, basting occasionally with the garlic butter, until the lobster meat is opaque and cooked through.

Add the shrimp to the grill during the last 5 minutes of cooking, grilling until they are pink and opaque, about 2-3 minutes per side.

Serve:

Remove the lobster tails and shrimp from the grill and place them on a serving platter.

Drizzle with any remaining garlic butter marinade and garnish with additional chopped parsley.

Serve with lemon wedges on the side for squeezing over the seafood.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings

Heaven In A Bowl

 

Ingredients:

- 1 box of fudge brownie mix

- 2 bags of mini Reeses peanut butter cups

- 4 cups of 2% cold milk

- 2 boxes of instant vanilla pudding

- 1 cup of creamy peanut butter

- 4 tsp of vanilla extract

- 2 cans of 8 oz Cool Whip, thawed

Directions:

1. Make the brownie batter following the instructions on the box. Pour it into a greased 9x13 inch pan and bake at 350F for 20-25 minutes. Let it cool, then slice into 3/4 inch pieces. Cut the peanut butter cups in half for decoration.

2. In a large bowl, mix the pudding with milk for 2 minutes until it thickens. Add in peanut butter and vanilla extract. Mix in 1 1/2 cups of Cool Whip.

3. Layer one-third of the brownies in a large glass dish. Sprinkle half of the peanut butter cups and a third of the pudding mixture on top.

4. Repeat the layers. Finish with the remaining Cool Whip and peanut butter cups. Chill in the fridge before serving. Enjoy!

Blueberry Cheesecake Stuffed French-Toast

 

Ingredients:

For the Blueberry Cheesecake Filling:

4 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup fresh or frozen blueberries

For the French Toast:

8 slices of thick-cut bread (e.g., brioche, challah, or French bread)

4 large eggs

1 cup milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Butter or cooking oil for frying

For Serving:

Maple syrup

Additional fresh blueberries

Powdered sugar (optional)

Instructions:

For the Blueberry Cheesecake Filling:

In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth.

Gently fold in the blueberries. Set the filling aside.

For the French Toast:

In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon.

Take a slice of bread and spread a generous amount of the blueberry cheesecake filling on one side of the bread. Then, place another slice of bread on top to create a sandwich. Repeat this step with the remaining bread slices.

Heat a large skillet or griddle over medium heat and add a bit of butter or cooking oil.

Dip each stuffed sandwich into the egg mixture, making sure both sides are well coated.

Place the dipped sandwiches on the hot skillet and cook until they are golden brown on both sides and the cheesecake filling is melty and gooey. This should take about 2-3 minutes per side.

Remove the stuffed French toast from the skillet and let them drain on paper towels to remove any excess oil.

To Serve:

Place the stuffed French toast on serving plates.

Drizzle with maple syrup.

Top with additional fresh blueberries.

If desired, sprinkle with powdered sugar for an extra touch of sweetness.

Serve your blueberry cheesecake-stuffed French toast while they're hot and enjoy this delicious and indulgent breakfast treat.

Chicken Noodle Soup

 I made chicken noodle soup for dinner last night & am having it for lunch today. I could live off of soup.....and pickles lol.

Must express something to keep getting my recipes.. Thank you. 

Ingredients:

1 pound boneless, skinless chicken breasts or thighs

8 cups chicken broth

2 cups water

2 medium carrots, peeled and sliced

2 celery stalks, sliced

1 medium onion, diced

3 garlic cloves, minced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

2 cups egg noodles

Instructions:

Prepare the Chicken: Cut the chicken into small pieces if using breasts, or leave whole or cut into smaller pieces if using thighs. Heat oil in a large saucepan over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes. Remove the chicken from the pan and set aside.

Sauté the Vegetables: In the same saucepan, add the onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.

Add Broth and Seasonings: Pour in the chicken broth and water. Add the bay leaf, dried thyme, dried parsley, salt, and pepper. Stir to combine.

Simmer the Soup: Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to develop.

Prepare the Noodles: While the soup is simmering, cook the egg noodles separately according to the package instructions. Once cooked, rinse and set aside.

Return Chicken to Pot: After simmering for 20 minutes, return the cooked chicken to the pot. Continue to simmer for another 10 minutes or until the chicken is cooked through and tender.

Combine Noodles and Soup: Discard the bay leaf from the soup. Add the cooked egg noodles to the pot and stir to combine with the broth and chicken.

Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the hot chicken noodle soup into bowls and serve immediately.

Savor the Comfort: With its hearty broth, tender chicken, and wholesome vegetables, this classic chicken noodle

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack

 

This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a flavorful and easy meal perfect for grilling or baking. It's packed with deliciously seasoned shrimp, tender corn, smoky sausage, and hearty potatoes. 

Ingredients:

1 lb large shrimp

2 ears of corn, cut into thirds

1 lb baby potatoes, halved

1 lb smoked turkey sausage, sliced

2 tablespoons olive oil

2 tablespoons melted butter

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Preheat the Grill or Oven:

Preheat your grill to medium-high heat or your oven to 400°F (200°C).

Prepare the Ingredients:

In a large bowl, combine the shrimp, corn, potatoes, and smoked sausage.

Season the Ingredients:

Drizzle the olive oil and melted butter over the ingredients. Sprinkle the garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Toss everything together until evenly coated.

Assemble the Foil Packs:

Cut four large pieces of aluminum foil. Divide the shrimp, corn, potatoes, and sausage mixture evenly among the foil pieces. Fold the edges of the foil over the mixture, covering completely and sealing the packets closed.

Cook the Foil Packs:

Place the foil packs on the preheated grill or in the oven. Cook for 20-25 minutes, or until the potatoes are tender and the shrimp is cooked through.

Serve:

Carefully open the foil packs (watch out for steam!). Garnish with fresh parsley and serve with lemon wedges.

Enjoy:

Dig into this delicious Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack. Enjoy! 

This dish is perfect for a quick and satisfying meal, full of vibrant flavors and easy to clean up!

Cookies & Cream Red Velvet Brownies

 

Ingredients:

1 box red velvet cake mix (15.25 ounces)

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup crushed Oreo cookies (about 10-12 cookies)

Directions:

Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.

Mix Batter:

In a large bowl, combine the red velvet cake mix, melted butter, eggs, and vanilla extract. Stir until smooth and well combined.

Add Mix-Ins:

Fold in the white chocolate chips and crushed Oreo cookies until evenly distributed in the batter.

Bake:

Spread the batter evenly into the prepared baking pan.

Bake:

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool and Serve:

Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.

Serve and enjoy these decadent Cookies & Cream Red Velvet Brownies!

These brownies combine the rich flavors of red velvet with the crunch of Oreo cookies and the sweetness of white chocolate chips, making them a delicious treat for any occasion.