Ultimate Patty Melt with Secret Sauce

 

Ingredients:

1 lb ground beef

8 slices of rye bread

8 slices of Swiss cheese

1 large onion, thinly sliced

4 tbsp butter, plus more for spreading

Salt and pepper to taste

For the Secret Sauce:

1/2 cup mayonnaise

2 tbsp ketchup

1 tbsp relish

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Directions:

Begin by mixing the secret sauce ingredients in a small bowl. Adjust seasoning to taste, then set aside.

In a skillet over medium heat, melt 1 tbsp of butter. Add the thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a plate.

Form the ground beef into 4 patties, slightly larger than your bread slices. Season both sides with salt and pepper.

In the same skillet, cook the patties to your desired doneness, about 4 minutes per side for medium. Remove and set aside.

Butter one side of each bread slice. To assemble, spread the secret sauce on the non-buttered side of 4 slices, add a slice of cheese, a patty, caramelized onions, another slice of cheese, and top with another bread slice, buttered side up.

In a clean skillet over medium heat, grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 650 kcal | Servings: 4 servings

Ultimate Banana Split Milkshakes

 

Ingredients:

- 2 large bananas, sliced

- 2 scoops vanilla ice cream

- 2 scoops chocolate ice cream

- 2 scoops strawberry ice cream

- 1 cup milk (dairy or non-dairy)

- 1/4 cup chocolate syrup

- 1/4 cup strawberry syrup

- 1/4 cup caramel syrup

- Whipped cream

- Fresh raspberries

- Fresh banana slices

- Chocolate shavings or curls

- Mini chocolate brownies or chocolate cookies

- Chopped nuts (optional)

- Maraschino cherries

- Waffle cone pieces or wafers for garnish

- Powdered sugar for dusting

Directions:

1. In a blender, combine the sliced bananas, vanilla ice cream, chocolate ice cream, strawberry ice cream, and milk. Blend until smooth.

2. Drizzle chocolate syrup, strawberry syrup, and caramel syrup around the inside of a tall glass.

3. Pour the milkshake mixture into the glass, filling it about 3/4 full.

4. Top the milkshake with a generous amount of whipped cream.

5. Garnish the whipped cream with fresh raspberries, banana slices, chocolate shavings, mini brownies or cookies, and chopped nuts if using.

6. Add a maraschino cherry on top and stick waffle cone pieces or wafers into the whipped cream.

7. For a final touch, dust with powdered sugar.

Enjoy your decadent Ultimate Banana Split Milkshake!

Prep time: 15 mins, Servings: 2, Kcal: 700 per serving

4 Easy Cheese Balls

Ingredients:

Dill Chive Cheese Ball:

1 (8 oz) package cream cheese, softened

1/2 cup Gouda cheese, grated

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

2 tablespoons chives, snipped

1 teaspoon dried dill

For the coating: 1 tablespoon dried dill

Bacon Cheddar Ranch Cheese Ball:

1 (8 oz) package cream cheese, softened

1/2 packet Ranch seasoning mix

1/2 cup cheddar cheese, grated

1/4 cup chives or green onions, chopped

4 strips bacon, cooked and crumbled

For the coating: 2 strips bacon, cooked and crumbled

Glorious Garlic Cheese Ball:

1 (8 oz) package cream cheese, softened

2-3 cloves garlic, minced

1/4 cup sour cream

1/2 cup cheddar cheese, grated

1/2 teaspoon Italian seasoning

For the coating: 1/2 cup sliced almonds

Cranberry Pecan Cheese Ball:

1 (8 oz) package cream cheese, softened

3/4 cup Gouda cheese, grated

1/2 cup dried cranberries, chopped

1/2 cup pecans, chopped

2 tablespoons chives, chopped

1/2 teaspoon garlic powder

For the coating: 1/2 cup dried cranberries, chopped

For the coating: 1/2 cup pecans, chopped

For the coating: 2 tablespoons chives, chopped

Directions:

For each cheese ball, beat together the ingredients with an electric mixer on medium until fluffy and well combined.

Place the mixture onto a piece of plastic wrap, shape into a ball, and cover completely. Chill until ready to serve, but at least 4 hours.

When ready to serve, unwrap the ball, shape further as necessary, and roll in the coating ingredients. Serve and enjoy!

Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes | Kcal: 250 (per serving) | Servings: 4

AVOCADO AND SPINACH EGG SALAD

 

 Enjoy this delicious and healthy Avocado and Spinach Egg Salad. Perfect for a light lunch or a refreshing side dish, this salad is packed with protein, healthy fats, and fresh greens.

Ingredients:

2 ripe avocados, diced

4 hard-boiled eggs, chopped

4 cups fresh spinach, chopped

 1/2 red onion, finely chopped

 1 cucumber, diced

 Juice of 1 lemon

 1 tablespoon honey or maple syrup (optional)

 2 tablespoons extra virgin olive oil

 Salt and pepper to taste

 Fresh parsley or cilantro for garnish (optional)

Instructions:

Prepare the Ingredients:

Dice the avocados and place them in a large mixing bowl.

Chop the hard-boiled eggs and add them to the bowl.

Wash and chop the fresh spinach.

Finely chop the red onion.

Dice the cucumber.

Combine the Salad:

In the mixing bowl, combine the diced avocados, chopped hard-boiled eggs, chopped spinach, finely chopped red onion, and diced cucumber.

Make the Dressing:

In a small bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup (if using), salt, and pepper until well combined.

Dress the Salad:

Pour the dressing over the salad and gently toss to coat all the ingredients evenly.

Garnish and Serve:

Garnish with fresh parsley or cilantro if desired. Serve immediately and enjoy this creamy and nutritious Avocado and Spinach Egg Salad!

Tips:

 Serve with a side of whole grain bread or crackers for a complete meal.

 For extra crunch, add some sliced radishes or bell peppers.

 For added flavor, sprinkle some crumbled feta cheese or toasted nuts on top.

Enjoy this vibrant and healthy Avocado and Spinach Egg Salad, perfect for any occasion! 

Banana Pudding Pound Cake Recipe

  

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe bananas (about 2-3 medium bananas)

1 cup sour cream

For the Banana Pudding Swirl:

1 box (3.4 oz) instant banana pudding mix

1 cup milk

For the Glaze (Optional):

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C).

Grease and flour a 10-inch Bundt pan or a 9x13-inch baking dish.

Make the Cake Batter:

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

Beat in the eggs, one at a time, until fully incorporated.

Mix in the vanilla extract.

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

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the mashed bananas.

Prepare the Banana Pudding Swirl:

In a small bowl, whisk together the instant banana pudding mix and milk until smooth and thickened.

Assemble the Cake:

Pour half of the cake batter into the prepared pan.

Drop spoonfuls of the banana pudding mixture over the batter.

Gently swirl the pudding into the batter with a knife or toothpick.

Add the remaining cake batter on top and smooth the surface.

Bake:

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled cake.

Serve:

Slice and enjoy your delicious banana pudding pound cake!

Sausage and Crescent Roll Casserole

 

Ingredients:

1 pound package pork breakfast sausage

1 (8-ounce) tube refrigerated crescent rolls

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded cheddar cheese

6 large eggs

1 cup milk

1/2 teaspoon Tabasco sauce, I use Chipotle flavor

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions:

Preheat oven to 375 degrees and grease a 13x9-inch pan. Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.

Unroll crescent roll dough in prepared pan, sealing the seams. Sprinkle sausage and cheese on top of dough.

Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.

Bake 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Homemade Reuben Bake

 

Ingredients

Bread:

8-10 slices rye bread, cubed (about 4-5 cups)

1/2 cup butter, melted

Filling:

1 pound corned beef, cut into bite-sized pieces

1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)

2 cups shredded Swiss cheese

1/2 cup Thousand Island dressing (or Reuben dressing of your choice)

2 tablespoons chopped fresh parsley (optional)

2 teaspoons caraway seeds (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking dish.

In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.

Spread half of the bread cubes evenly over the bottom of the prepared baking dish.

Layer the corned beef over the bread cubes.

Sprinkle the sauerkraut (if using) over the corned beef.

Distribute half of the shredded Swiss cheese on top of the sauerkraut.

Drizzle the Thousand Island dressing evenly over the cheese layer.

Sprinkle with chopped parsley and caraway seeds (if using).

Top with the remaining bread cubes and shredded Swiss cheese.

Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.

Let cool slightly before serving.

CHERRY BARS FOR A CROWD

 

For the Bars:

1 1/2 cups butter, softened

3 cup granulated sugar

1 1/2 teaspoon salt

5 large eggs

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon almond extract

5 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

2 cans (21 oz.) cherry pie filling

For the Glaze:

1 cup confectioner’s sugar

3 tablespoons milk

Directions:

Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.

In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.

Place in the oven and bake for 50-60 minutes or until golden brown. Remove from the oven and place pan on a wire rack to cool completely. Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars. Cut into 35 squares and serve.

Enjoy!!

Prime Rib recipe for Christmas

 

Ingredients:

1 bone-in prime rib roast (6-8 pounds)

2 tablespoons olive oil

Salt and pepper, to taste

Garlic cloves, optional

Instructions:

Preheat your oven to 500°F (260°C).

Place the prime rib roast on a rack in a roasting pan. Rub the roast with olive oil and season it with salt and pepper. If desired, you can insert garlic cloves into the roast using a paring knife.

Place the roasting pan in the oven and roast the prime rib for 15 minutes.

Reduce the oven temperature to 325°F (160°C) and continue to roast the prime rib until it reaches the desired level of doneness. Use a meat thermometer to check the internal temperature of the roast. For medium-rare, the internal temperature should be 135°F (57°C). For medium, it should be 140°F (60°C). For well-done, it should be 150°F (66°C).

Remove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.

Rigatoni And Meatballs

 

Ingredients:

For The Tomato Sauce:

2 tablespoons olive oil

2 garlic cloves, peeled and end removed

28 ounces San Marzano tomaotes, crushed or pureed

Salt

Pepper

For The Meatballs

1 pound ground pork

¾ cup whole milk ricotta

½ cup Parmiggiano cheese, fine grated

½ cup bread crumbs

1 egg

2 tablespoons parsley, finely chopped

Worcestershire Sauce, Dash (optional)

Salt

1 teaspoon pepper

Instructions:

Preparing The Tomato Sauce

In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.

Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.

Preparing The Meatballs

Preheat the oven to 375F.

Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs.Place them on greased baking sheet and bake for about 20 minutes or golden brown.

Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions.

Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.

Baked Potato Rounds with Cheese

  

Ingredients you will need :

4 medium potatoes, sliced into rounds

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

Salt and pepper to taste

1 1/2 cups mozzarella cheese, shredded

Fresh parsley, chopped (for garnish)

Instructions:

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

Toss the potato rounds with olive oil, garlic powder, paprika, salt, and pepper.

Arrange the potato slices in a single layer on the baking sheet.

Bake for 25 minutes, flipping halfway through, until potatoes are golden and crisp.

Sprinkle the shredded mozzarella evenly over the potato rounds.

Return to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.

Homemade Apple Cinnamon Swirl

 

Ingredients:

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

2 apples, peeled and chopped (any kind)

Old-fashioned glaze:

1/2 cup of powdered sugar

2 tablespoons of milk 

Directions: 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another bowl, beat white sugar and butter together until smooth and creamy.

Beat in eggs, one at a time, then stir in vanilla extract.

Combine flour and baking powder, then add to the creamed mixture and mix well. Finally, stir in milk until batter is smooth.

Pour half the batter into the prepared pan. Cover with half of the apples, then half of the brown sugar/cinnamon mixture. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool in the pan for about 10 minutes before removing to cool completely on a wire rack.

Whisk powdered sugar and milk together to make the glaze; drizzle over cooled bread. 

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 310 kcal | Servings: 8 servings

Sausage Cream Cheese Crescents

 

Ingredients :

1 lb ground sausage

1 package (8 oz) cream cheese, softened

2 cans (8 oz each) refrigerated crescent roll dough

1/2 cup shredded cheddar cheese (optional)

Instructions :

Preheat Oven:

Preheat your oven to 375°F (190°C).

Cook Sausage:

In a large skillet over medium heat, cook the ground sausage until fully cooked, breaking it up into small pieces as it cooks. Drain any excess grease.

Mix with Cream Cheese:

In a medium mixing bowl, combine the cooked sausage and the softened cream cheese until well mixed. If desired, fold in the shredded cheddar cheese.

Prepare Crescent Rolls:

Unroll the crescent roll dough and separate it into individual triangles.

Fill Crescents:

Place a generous tablespoon of the sausage and cream cheese mixture onto the wide end of each crescent roll triangle. Roll up the dough, starting at the wide end, and place the crescents on an ungreased baking sheet.

Bake:

Bake in the preheated oven for 11-13 minutes, or until the crescents are golden brown.

Serve:

Serve warm and enjoy!

Servings: 16

Carrot Walnut Cake

 

Ingredients

4 eggs

1.5 cups granulated sugar (225 g)

1 cup milk (200 ml)

1 cup oil (200 ml)

2.5 cups flour (300 g)

2 packets baking powder (20 g)

1 packet vanilla (5 g)

2 cups grated carrots

1 cup walnuts, chopped (slightly less than a full cup)

1 teaspoon cinnamon

Directions

Prepare the Baking Pan:

Preheat your oven to 180°C (356°F).

Grease the baking pan with 1 teaspoon of solid oil.

Mix the Wet Ingredients:

In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.

Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.

Incorporate the Dry Ingredients:

Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.

Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.

Add Carrots, Walnuts, and Cinnamon:

Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.

Simple Italian Cake with 12 Tablespoons

 

Ingredients:

3 eggs

12 tablespoons of sugar

12 tablespoons of oil

12 tablespoons of milk

12 tablespoons of flour

Zest and juice of half a lemon

11g baking powder

20cm cake pan

Instructions:

Preheat your oven to 180°C (356°F).

In a mixing bowl, crack open 3 eggs.

Add 12 tablespoons of sugar to the eggs.

Mix the eggs and sugar together until they are well combined and have a creamy consistency.

Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.

Add 12 tablespoons of milk to the mixture and continue mixing.

Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.

Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.

Finally, add 11g of baking powder and mix it in thoroughly.

Grease a 20cm cake pan and pour the batter into it.

Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Once the cake is done, remove it from the oven and let it cool.

You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.

Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!

MILK BRIOCHE ROLLS

 

INGREDIENTS:

4 Cups of all-purpose flour

2 Eggs, at room temperature

1 Cup of whole milk, warmed to around 110 degrees Fahrenheit

1/2 Cup of unsalted butter, at room temperature

1/4 Cup of granulated sugar

2 1/4 Teaspoons of instant yeast (or one packet)

1 Teaspoon of salt

FOR THE EGG WASH:

1 Egg

1 Tablespoon of milk

STEPS FOR PREPARATION:

Begin by warming your milk to around 110 degrees Fahrenheit (43 degrees Celsius). In a large mixing bowl, combine the warmed milk and sugar, then stir in the yeast. Allow it to sit for about 5 minutes until it becomes frothy.

Next, add the softened butter, eggs, flour, and salt to the yeast mixture. Using a dough hook attachment, mix these ingredients on low speed until they come together, then increase to medium speed for about 5-7 minutes until the dough becomes smooth and elastic.

Place the dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm, draft-free area for about 1-2 hours or until it doubles in size.

After the dough has risen, gently punch it down to release the air. Divide it into equal pieces, roll them into balls, and arrange them in a greased baking pan.

Cover the dough balls again with the kitchen towel and allow them to rise for another hour until they expand and fill the pan.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare an egg wash by whisking together an egg and a tablespoon of milk. Brush this wash over the risen dough balls.

Bake your Milk Brioche in the preheated oven for about 20-25 minutes until they turn golden brown. Once done, remove the brioche from the oven and let them cool on a wire rack.

Now, you’re ready to dive into the soft, cloud-like texture of your homemade Milk Brioche. Enjoy it warm, perhaps with a pat of butter or a spoonful of your favorite jam. Happy baking!

Easy Pecan Pie Bars

 

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.

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/4 teaspoon salt

3 large eggs

1 cup light corn syrup

1 cup packed brown sugar

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

Directions:

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

In a medium bowl, combine the flour, softened butter, granulated sugar, and salt until the mixture is crumbly. Press it evenly into the bottom of the prepared pan.

Bake the crust for 15-20 minutes, or until lightly golden.

In another bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract. Stir in the chopped pecans.

Pour the pecan mixture over the baked crust and return to the oven. Bake for an additional 25-30 minutes, or until the filling is set.

Allow the bars to cool completely before cutting into squares.

Prep Time: 15 minutes | Baking Time: 45 minutes | Total Time: 1 hour

Kcal: 290 kcal per bar | Servings: 24 barsars 

Vanilla cream rolls

 

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.

INGREDIENTS:

YIELD: 12 cannoncini

For the custard cream (crema pastiera):

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini:

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

PREPARATION:

Start by preparing the custard cream (crema pastiera):

Warm up the milk until hot (not boiling).

In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.

Add the milk some at a time while whisking, making sure there are no lumps.

Cowboy Meatloaf and Potato Casserole

 

Ingredients:

1 pound ground beef

1 onion, finely chopped

2 cloves garlic, minced

1 cup breadcrumbs

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper to taste

4 large potatoes, peeled and thinly sliced

1 cup shredded cheddar cheese

Chopped fresh parsley for garnish (optional)

Instructions:

Preheat and Prepare: Oven to 375°F (190°C) and grease a 9x13 inch baking dish.

Mix the Meatloaf: In a large bowl, combine ground beef, onion, garlic, breadcrumbs, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix until well incorporated.

Shape and Arrange: Transfer the mixture to the baking dish, forming a loaf in the center. Place sliced potatoes around the loaf, overlapping slightly. Season with more salt and pepper.

Bake Covered: Cover with foil and bake for 45 minutes. Then, uncover.

Add Cheese: Sprinkle cheddar cheese over meatloaf and potatoes. Bake uncovered for another 15 minutes, or until cheese is bubbly and meatloaf is thoroughly cooked.

Tender Slow-Cooked Beef Back Ribs

 

Ingredients:

3 lbs beef back ribs

1/4 cup apple cider vinegar

1/4 cup water

1 tablespoon olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1/2 cup barbecue sauce (for glazing)

Directions:

In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and black pepper.

Rub the spice mixture all over the beef back ribs.

Pour apple cider vinegar and water into the bottom of the slow cooker.

Place the seasoned ribs in the slow cooker. Drizzle olive oil over the ribs.

Cover and cook on low for 6-8 hours or until the ribs are tender.

Preheat your oven to broil.

Carefully remove the ribs from the slow cooker and place them on a baking sheet.

Brush the barbecue sauce over the ribs.

Broil for 2-3 minutes or until the sauce is caramelized and bubbly.

Mexican Street Corn Pasta Salad

 

Ingredients:

12 oz pasta (rotini, penne, or your choice)

2 cups grilled corn kernels (from about 4 ears of corn)

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup cotija cheese, crumbled (or use feta as a substitute)

1 jalapeño, seeded and finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice (about 1 lime)

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved (optional)

Lime wedges for serving

Directions:

Cook the Pasta:Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside.

Grill the Corn:While the pasta cooks, preheat a grill to medium-high heat. Grill the corn, turning occasionally, until all sides are charred (about 10-12 minutes). Once cool, slice the kernels off the cob. Alternatively, you can char canned or frozen corn in a hot skillet.

Prepare the Dressing:In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until the dressing is smooth and well combined.

Assemble the Salad:Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing.

Chill and Serve:Taste and adjust the seasoning, adding more salt, pepper, or lime juice if necessary. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Garnish and Enjoy:Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges on the side for an extra burst of tangy flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 320 kcal per serving

Servings: 6

Enjoy this vibrant, creamy, and slightly spicy pasta salad that brings the essence of Mexican street corn to your table!

Mini Chicken Pot Pie Muffins

 

Ingredients:

- 2 cups cooked chicken, diced

- 1 cup frozen mixed vegetables (peas, carrots, corn)

- 1 can (10.5 oz) cream of chicken soup

- 1 cup shredded cheddar cheese

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- Salt and pepper to taste

- 1 can (16.3 oz) refrigerated biscuit dough

Directions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.

2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a 4-inch round.

4. Press each flattened biscuit into a muffin cup, making sure to cover the bottom and sides.

5. Spoon the chicken mixture into each biscuit-lined muffin cup, filling them to the top.

6. Bake for 15-18 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

7. Allow the mini pot pies to cool in the muffin tin for a few minutes before removing and serving.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes

Kcal: 250 kcal per serving | Servings: 8 servings

Mouthwatering Lemon Bar Cookie Cups

 

Ingredients:

For the Cookies:

2¾ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup butter (softened)

1¼ cups sugar

1 egg

1 teaspoon vanilla extract

For the Lemon Curd Filling:

6 tablespoons butter (softened)

1 cup sugar

2 whole eggs and 2 yolks

⅔ cup lemon juice

For the Topping:

Lemon zest from 1 lemon

2 tablespoons powdered sugar (for garnish)

Instructions:

Prepare the Cookie Dough: Start by mixing flour, baking soda, and baking powder. Cream the butter with sugar until fluffy, then add the egg and vanilla. Combine with dry ingredients to form dough.

Bake the Cookie Cups: Shape dough into balls, place in a mini muffin tin, and bake until golden. Immediately press the center to form cups and allow to cool.

Make the Lemon Curd: Cream butter and sugar, whisk in eggs and lemon juice. Cook while stirring until thickened.

Assemble: Fill each cookie cup with lemon curd, chill, then top with lemon zest and powdered sugar.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 120 kcal per serving | Servings: 24 cookie cups

Rustic Beef Stew recipe

 

INGREDIENTS

4 cups beef broth

2 pounds beef chuck, cut in 1-inch cubes

3 cloves garlic, minced

3 tablespoons flour

2 tablespoon canola oil

1 tablespoon Worcestershire

1 shallot, diced

1 (14 oz.) can fire roasted red bell peppers

1 (10 oz.) can cream of mushroom soup

1 (6 oz.) can tomato paste

Kosher salt and pepper, to taste

PREPARATION

Place flour in a large bowl and toss beef until coated.

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat, and, working in batches, brown beef. Set aside.

Add diced shallot and cook for 2-3 minutes or until softened.

Add garlic, stirring frequently for 1 minute or until fragrant.

Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire, and browned beef, stirring to pick up additional flavor from the beef bits. Bring to a boil, then reduce heat and cover for 1 hour.

After 1 hour, stir in cream of mushroom soup and continue cooking for 30 minutes.

Ladle into serving bowls and serve with a side of crusty bread.

 Enjoy

Baked meatballs

 This Dump and Bake Meatball Casserole is a game-changer for busy weeknights! So easy and delicious. 

Ingredients:

1 lb frozen meatballs

12 oz uncooked pasta (penne or ziti)

3 cups marinara sauce

2 cups water

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Fresh basil, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C).

In a large baking dish, combine the frozen meatballs, uncooked pasta, marinara sauce, water, garlic powder, onion powder, and Italian seasoning. Stir to mix well.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the meatballs are heated through.

Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with chopped fresh basil before serving.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour

Kcal: 450 kcal | Servings: 

Treasured Family Tradition

 

GRANDMA’S PEACH COBBLER PIE: A Treasured Family Tradition

THE INGREDIENTS LIST:

FOR THE PIE CRUST:

2 1/2 Cups.Of all-purpose flour.

1 Tsp.Of salt.

1 Cup.Of unsalted butter, cold and cubed.

6 to 8 Tbsp.Of ice water.

FOR THE PEACH FILLING:

8 medium ripe peaches, peeled and sliced.

1 Cup.Of granulated sugar.

1 Tbsp.Of lemon juice.

1 Tsp.Of pure vanilla extract.

1/2 Tsp.Of ground cinnamon.

2 Tbsp.Of cornstarch.

FOR THE TOPPING:

1/2 Cup.Of unsalted butter, melted.

1 Cup.Of all-purpose flour.

1 Cup.Of granulated sugar.

1 tablespoon baking powder.

1/2 Tsp.Of salt.

1 Cup.Of milk.

INSTRUCTIONS:

Step 1

In a large basin, stir together the all-purpose flour and salt. Incorporate the cold, unadulterated butter cubes into the flour mixture.

Step 2

Utilize a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add freezing water, one tablespoon at a time, and gingerly combine until the dough comes together.

Step 3.

Refrigerate the dough for at least 30 minutes after dividing it into two equal portions, forming them into discs, and wrapping them in plastic wrap. Prepare your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 4

Combine the cut peaches, sugar, lemon juice, vanilla extract, grated cinnamon, and cornstarch in a large basin. To uniformly saturate the peaches with the mixture, gently toss the ingredients together.

Step 5

On a floured surface, roll out one of the chilled pie crust discs to suit a 9-inch (23 cm) pie dish. Place the pastry in the pie dish, trimming off any excess. Spoon the peach filling into the prepared pie pastry.

Step 6

In a separate basin, thoroughly combine the melted unsalted butter, all-purpose flour, sugar, baking powder, salt, and milk. Spread the topping uniformly over the peach filling in the pie dish.

Step 7

Bake for 45 to 55 minutes, or until the topping is golden brown and the filling is bubbling. Before serving, allow the Grandma’s Peach Cobbler Pie to chill slightly. It is best served warm.

Step 8

Serve each slice of pie with a dollop of vanilla ice cream to add an additional layer of indulgence to this adored delicacy.

CRANBERRY/TURKEY STUFFING BALLS

 

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.

Ingredients:

2 cups of bread crumbs

1 cup of cooked turkey, shredded

1/2 cup of dried cranberries, chopped

1/2 cup of onion, finely diced

1/2 cup of celery, diced

1/4 cup of fresh parsley, chopped

1/4 cup of chicken broth

1 teaspoon of dried thyme

1 teaspoon of salt

1/2 teaspoon of black pepper

1 large egg

Instructions:

Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the stuffing mixture: In a large bowl, mix together the bread crumbs, shredded turkey, chopped cranberries, onion, celery, and parsley.

Add the thyme, salt, and black pepper for seasoning.

Add the liquid ingredients. Pour in the chicken broth and add the egg. Stir the mixture until everything is evenly combined and moist. If it seems too dry, add a little more broth.

Form the stuffing balls: Scoop out about 2 tablespoons of the mixture at a time and roll it into a ball. Place each ball onto the prepared baking sheet.

Bake the stuffing balls for 25 minutes, or until they are golden brown and cooked through.

Serve: Serve warm as a side dish or appetizer, with gravy or cranberry sauce on the side.

Tender Beef in 5 Minutes! Chinese Secret to Soften the Toughest Beef

 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.

Ingredients:

500g/1 pound Beef

Add 1 tsp Baking soda

1 Onion

1 tbsp Butter

1/2 Red bell papper

1/2 Green bell papper

Sauce:

1 big clove garlic or 2 small

1 tsp salt , 1 tsp sugar

1/2 tsp Black pepper

1/4 tsp Red pepper flakes

1 tbsp Balsamic vinegar

2 tbsp Olive Oil

1 tbsp Chili sauce

ENJOY !!

Beef Enchilada Casserole

INGREDIENTS

2 pounds Ground Beef

½ cup Yellow onion, diced

¼ cup Taco seasoning

2 cups Enchilada sauce

6 8-inch Flour tortillas

12 ounce Cheddar cheese, shredded

INSTRUCTIONS

Preheat oven to 350 degrees F.

Brown ground beef for 5 minutes. Add onions and continue to cook for another 3 minutes.

Add taco seasoning to the beef along with ¼ cup of water and stir together. Continue to cook for 5 minutes until the liquid mostly disappeared.

In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce, and then place two tortillas on top of it so that they cover the bottom of the dish.

Place 1/3 of the beef on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.

Place two more tortillas on top of the cheese and repeat the beef, enchilada sauce, and cheese. Place the final two tortillas on top and place the remaining beef on top then pour remaining enchilada sauce over it followed by cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

Garlic Roasted Chicken and Potatoes

 

Ingredients:

¼ Cup Butter

6 Chicken Leg Quarters, Split into Drumsticks and Thighs

6 Large Yukon Gold Potatoes, Cut into Chunks

24 Cloves Garlic, Unpeeled

Salt and Ground Black Pepper to Taste

¼ Cup Maple Syrup

Directions:

Preheat the Oven:

 Set your oven to 400 degrees F (200 degrees C). This high temperature ensures that your chicken and potatoes will roast to perfection.

Prepare the Roasting Pan: 

Place the butter into a roasting pan and melt it in the oven. Once melted, swirl the butter around to coat the bottom of the pan.

Add Ingredients: 

Place the chicken drumsticks and thighs, potato chunks, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper. Turn everything to coat with the melted butter.

Roasting Time: 

Bake in the preheated oven for about 40 minutes, basting the chicken, potatoes, and garlic with pan drippings every 10 minutes.

 This helps to keep everything moist and flavorful.

Add Maple Syrup: 

Brush the chicken pieces with maple syrup and spoon some pan drippings over the potatoes. This adds a delightful sweetness that complements the savory flavors.

Final Roasting: 

Return the pan to the oven and bake for an additional 20 minutes, or until the chicken and potatoes are tender and browned. Check that the chicken’s internal temperature reaches at least 165 degrees F (74 degrees C) with an instant-read thermometer.

Serve: 

Squeeze the roasted garlic from the cloves and spread the soft garlic over the chicken. Pour the pan juices over both the chicken and potatoes for an extra burst of flavor. Tt

Carrot Cake Recipe - OMG DON'T LOSE THIS

 

INGREDIENTS

Cake:

4 eggs

1 ¼ cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

Frosting:

½ cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

INSTRUCTIONS

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Step 2

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Step 3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 4

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Stop Wasting Money: Get Salt and two other cheap ingredients

 

In today's post I want to show you a big secret that a lot of people don't know about which is something you can do yourself at home by just Getting Salt, Kerosene and any Detergent and do this:

All you need to do is to Get an empty container and take salt from your kitchen or store. Get kerosene and also get detergent that you Wish to use. 

Now, let me show you how to use it. The first thing you need to do is to get the empty container and pour about 10 tea spoon of Salt into the empty container, get any detergent of your choice, pour like 100 naira detergent into the container and get your Kerosene which you will pour till it gets to half of the container and then cover the container and shake it well. 

You need to make a little hole on the cover of the container and apply gently.

I am sure you are wondering what all these is about and you are eager to know the benefits of this thing I just showed you. I will surely tell you. This thing you just made will help you to get rid of mosquitoes, bedbugs, ants, flies, centipede, snakes, lizard, insects, reptile of all sorts, both creeping and flying insects, now their ends are here. After mixing ingredients together, you can now apply them where necessary to kill any insects disturbing your peace in the house.

To use it: Apply in and around your compound every three (3) days to avoid snakes and any creepy creature, for bedbugs. You can apply it around the affected places. This works like magic. In case you want to use it for mosquitoes, drop around some strategic places around your room and leave for 20minutes. 

And if you want to use it to get rid of flies, drop around the places. This works like magic. 

Glad you learnt something today.

Credit Owners

Sausage Muffins

 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.

Ingredients:

1 pound breakfast sausage (pork or turkey)

1 cup shredded cheddar cheese

1/2 cup chopped green onions

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 cup milk

1/4 cup melted butter

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Grease a muffin tin or line with paper liners.

Cook the Sausage:

In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up into small pieces as it cooks.

Drain any excess fat and set the sausage aside to cool slightly.

Prepare the Muffin Batter:

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

In another bowl, beat the eggs, then mix in the milk and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the cooked sausage, shredded cheddar cheese, and chopped green onions.

Fill and Bake:

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

Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature. These muffins are great for breakfast or as a savory snack.

Tips:

For added flavor, you can mix in a pinch of dried herbs like thyme or oregano.

These muffins can be frozen for up to 2 months. Reheat in the microwave or oven before serving.

Sausage Muffins are a delicious and hearty option for breakfast or a satisfying snack. Packed with savory sausage, cheddar cheese, and a hint of green onions, these muffins are sure to become a favorite in your recipe collection.

Papaya smoothie

 Papaya smoothie can be perfect on summer days and on top of that this is very healthy for you having a lot of benefits.

-Health Benefits:

1.Digestive Aid: Papayas contain papain, an enzyme that aids digestion and soothes digestive issues.

2.Nutrient-Rich: Packed with vitamins A, C, and E, papayas provide antioxidants that protect cells and boost immunity.

3.Anti-Inflammatory: Papayas have compounds that reduce inflammation, benefiting joint health.

4.Heart and Eye Health: Supportive of heart health, papayas also promote good vision with their vitamin A content.

5. Skin Benefits: High in vitamin C, papayas aid collagen production, promoting youthful skin.

-Recipe:

-Ingredients:

 1 cup ripe papaya (peeled and cubed), 

1 banana, 

1/2 cup Greek yogurt, 

1/2 cup orange juice,

 1 teaspoon honey (optional), 

ice cubes.

-Instructions: 

1.Blend papaya, banana, yogurt, orange juice, and honey until smooth. 

2.Add ice cubes for a frothy texture. Garnish and enjoy!

Slow Cooker Creamy Potato Bacon Soup

 

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.

 Ingredients

* 6 slices bacon, cut into 1/2 inch pieces

* 1 onion, finely chopped

* 2 (10.5 ounce) cans condensed chicken broth

* 2 cups water

* 5 large potatoes, diced

* ½ teaspoon salt

* ½ teaspoon dried dill weed

* ½ teaspoon ground white pepper

* ½ cup all-purpose flour

* 2 cups half-and-half cream

* 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

1. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

1. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Do any of you actually eat pickled beets?

 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.

Ingredients

8 medium fresh beets

1 cup vinegar

1/2 cup sugar

1-1/2 teaspoons whole cloves

1-1/2 teaspoons whole allspice

1/2 teaspoon salt

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Enjoy !!!

Have You Ever Tried 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

Instructions:

-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.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.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.

DOES ANYONE HERE ACTUALLY STILL EAT Sweet Potato Pie

  

Ingredients:

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

Directions:

-Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

-Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

-Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Enjoy 

Stewed pork chop

 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.

Ingredients:

1 kg pork chops

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped

2 carrots, sliced

2 potatoes, in buckets

1 red pepper, in strips

1 can crushed tomatoes (400 g)

1 cup meat broth

1 bay leaf

Salt and pepper to taste

Fresh chopped parsley for garnish

Instructions:

Heat olive oil in a large pot over medium-high heat. Add pork chops and stir them all over. Remove ribs and set aside.

In the same pot, add onion and garlic, and sauté until golden brown.

Add carrots, potatoes and red pepper, and cook for a few minutes, stirring occasionally.

Stir in the crushed tomato, beef stock and bay leaf. Mix well.

Return the ribs to the pot, making sure they remain submerged in the sauce.

Reduce the heat to low, cover the pot and cook for 1 1/2 hours or until the meat is tender and falls easily off the bone.

Adjust the seasoning with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.

Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 50 minutes

Simple cubed steaks

 

INGREDIENTS:

°4 steak cubes

°1/2 cup of water

°1 can (10.5 ounces) French Onion Soup

°(10.75 ounce) can of cream of chicken soup

°1 packet of mixed broth

DIRECTIONS:

1. Get a 6-quart slow cooker. Combine soup with broth mixture and water. Mix well.

2. Place the meat cubes in the sauce mixture, making sure they are evenly coated.

3. Cover the slow cooker and cook the steaks over low heat for 6-8 hours.

4. Toward the end of the cooking time, prepare to thicken the sauce. You can certainly skip this step, but here we like a thicker sauce. In a small bowl, whisk together equal parts cornstarch and cold water (about 2-3 tablespoons each). Stir the mixture into the slow cooker.

5. Increase the setting to high and cook for an additional 20 minutes or until the sauce thickens.

6. Serve and Enjoy !

EASY MONKEY BREAD

 

ingredient :

4 cans of Pillsbury Biscuits

1/2 cup of melted butter

3/4 cup of packed brown sugar

3/4 cup of granulated sugar

2 TBSP ground cinamon

Instructions:

Pre-heat oven to 350

In a one-gallon zip loc bag mix the cinnamon and granulated sugar

in a glass bowl melt 1/2 cup of butter and then mix with brown sugar

Cut each of the pre-sliced biscuits into fourths and drop them into the gallon sizer bag. Coat the biscuits in the sugar mixture and then place the biscuit pieces into a bunt pan.

After all the biscuits are placed into the bunt pan drizzle the butter and brown sugar mixture over the top. It will run throughout the mass.

Cook for 40-45 minutes

Let rest for 5 minutes and then flip upside down onto a pan and serve with milk!

SOUTHERN SQUASH CASSEROLE

 

Ingredients :

2 tablespoons butter, divided

4 small yellow squash (about 2 lbs.), sliced (about 6 cups total)

1 small onion, diced

1 red bell pepper, diced

½ teaspoon salt

¼ teaspoon pepper

2 eggs

1 cup grated cheddar cheese

¼ cup sour cream

¼ cup mayonnaise

¾ cup crushed butter crackers (I used 18 Ritz crackers)

Instructions :

Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.

Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.

Stir the egg mixture into the squash mixture.

Transfer the squash mixture into the prepared baking dish.

In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.

Bake for 30-35 minutes, or until casserole is set and topping is golden brown.