Garlic Butter Baked Scallops

 

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:

Serve the baked scallops hot with lemon wedges on the side.

CHEESY SCALLOPED POTATOES

 

INGREDIENTS

1 1/4 lb sea scallops side muscle removed

1 1/2 tablespoons olive oil or vegetable oil

3 tablespoons butter

1–2 cloves of garlic minced

2 tablespoon fresh lemon juice

2 teaspoons chopped fresh parsley or other fresh herbs

Salt and fresh ground black pepper

INSTRUCTIONS

Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.

Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.

Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.

Rustic No Knead Rosemary Garlic Bread

 

Ingredients:

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Directions:

In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape the dough into a round.

Place the dough into the prepared skillet.

Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Servings: 8 servings Enjoy!

White Chocolate Strawberry Cheesecake

 

Ingredients:

• For the crust:

• 1 ½ cups graham cracker crumbs

• ⅓ cup melted butter

• ¼ cup granulated sugar

• For the filling:

• 16 oz (450g) cream cheese, softened

• 1 cup white chocolate chips, melted and cooled

• ½ cup granulated sugar

• 2 tsp vanilla extract

• 3 large eggs

• 1 cup fresh strawberries, diced

• For the topping:

• ½ cup fresh strawberries, sliced

• ¼ cup white chocolate chips, melted

Directions:

• Preheat your oven to 325°F (165°C).

• Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.

• Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.

• Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.

• Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.

• Turn off the oven and let the cheesecake cool gradually inside for about an hour.

• Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.

Layered Strawberry Cheesecake Delight

 

Recipe:

Ingredients:

1 pound fresh strawberries, sliced

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

1 package (3.4 ounces) instant cheesecake pudding mix

2 cups milk

1 package (3 ounces) ladyfingers or angel food cake, cubed

1/2 cup strawberry jam, melted

Directions:

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

In another bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.

In a separate bowl, whisk together pudding mix and milk until smooth; let stand for 2 minutes.

In a trifle bowl, layer half of the ladyfingers or cake cubes. Drizzle with half of the melted strawberry jam.

Spread half of the cream cheese mixture over the cake. Layer with half of the strawberries.

Spread half of the pudding over the strawberries. Repeat layers.

Refrigerate for at least 4 hours before serving.

Lemon Blueberry Loaf with Lemon Glaze

 

Ingredients:

For the Lemon Blueberry Loaf:

    1 1/2 cups all-purpose flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1/2 cup unsalted butter, softened

    1 cup granulated sugar

    2 large eggs

    1/2 cup sour cream

    1/4 cup milk

    1 teaspoon vanilla extract

    Zest of 1 lemon

    2 tablespoons fresh lemon juice

    1 cup fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

    1 cup powdered sugar

    2-3 tablespoons fresh lemon juice

    Zest of 1 lemon (optional, for extra flavor)

Directions:

    Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

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

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

    Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, milk, vanilla extract, lemon zest, and lemon juice.

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

    Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

    Pour the batter into the prepared loaf pan and smooth the top.

    Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

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

For the Lemon Glaze:

    In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add lemon zest if desired for extra flavor.

    Drizzle the glaze over the cooled loaf. Let the glaze set before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 320 kcal (per slice) | Servings: 10 slices

The Greatest Pineapple Bake

 

Ingredients:

One can (twenty ounces) crushed pineapple with juice.¾ cup sweetsTwo eggs:Two teaspoons of cornstarch2 tsp vanilla essenceCut 1 ½ tbsp butter into tiny bits.1 teaspoon cinnamon

PREPARATION:

Start by 350°F (175°C) preheating your oven. Grease a 9x 9 inch baking pan just lightly.

Combine the crushed pineapple—juice included—sugar, eggs, cornstarch, vanilla extract—in a big mixing dish. To guarantee all components are fully blended, really stir the mixture.

Spoon the mixture gently onto your ready baking tray. For a hint of warmth and spice, equally divide the butter bits over the top and sprinkle with cinnamon.

Put in the oven and bake until the edges start to turn a beautiful golden brown, 45 minutes or more.

This Pineapple Bake celebrates taste rather than just follows a recipe; it’s a delightful tribute to the adaptability of pineapple. Whether presented as a side dish or the climax of your dining experience, it guarantees to deliver some tropical delight right on to your table. 

Enjoy !

Delicious and Easy Dessert

 Delicious and Easy Dessert

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

Ingredients

200 grams of cream

200 ml of whipped cream

395 grams of condensed milk

25 grams of strawberry juice (or juice of your choice)

1 cup of sparkling wine

Colored sprinkles (optional)

How to Make It

Step 1: In a blender, add the cream, whipped cream, condensed milk, and strawberry juice. Mix everything well. You can choose a different flavor of juice if you prefer. Then add the colored sprinkles and mix well.

Step 2: Pour the mixture into disposable cups or a serving dish and place it in the refrigerator for 1 hour.

Enjoy your delicious and easy dessert

WOULD YOU EAT THESE LOBSTER TAILS WITH GARLIC HERB BUTTER SAUCE

 

These Lobster Tails with Garlic Herb Butter Sauce are an elegant and delicious way to enjoy lobster at home. The garlic herb butter sauce enhances the natural sweetness of the lobster, creating a meal that’s perfect for any special occasion.

Ingredients

4 lobster tails

Salt and pepper, to taste

1/4 cup unsalted butter, melted

3 cloves garlic, minced

1 tbsp fresh parsley, chopped

1 tsp fresh thyme, chopped (optional)

1 tsp fresh rosemary, chopped (optional)

Juice of 1/2 lemon

Lemon wedges, for serving

Instructions

Prepare the Lobster Tails: Preheat your oven to broil. Using kitchen shears, carefully cut down the top of each lobster shell, stopping just before the tail fin. Gently pry the shell open and lift the meat up, resting it on top of the shell for a beautiful presentation. Season the lobster meat with salt and pepper.

Make the Garlic Herb Butter Sauce: In a small bowl, combine melted butter, minced garlic, parsley, thyme, rosemary (if using), and lemon juice. Mix until well combined.

Brush and Broil: Place the lobster tails on a baking sheet. Generously brush each lobster tail with the garlic herb butter sauce, reserving some for later. Broil for 8-10 minutes, or until the lobster meat is opaque and lightly browned on top. Brush with additional garlic herb butter halfway through cooking for extra flavor.

Serve: Remove from the oven, brush with any remaining garlic herb butter, and garnish with fresh parsley. Serve hot with lemon wedges on the side.

Helpful Tips

Keep an Eye on Broiling Time: Lobster cooks quickly, so watch closely to prevent overcooking and drying out.

Flavor Variations: Add a pinch of red pepper flakes to the butter for a touch of heat.

Sides to Serve: Serve with steamed asparagus, garlic mashed potatoes, or a light salad for a complete meal.

Baked Sausage, Mushrooms, and Potatoes

 

Ingredients:

1 lb Italian sausage links, sliced

4 medium potatoes, cut into bite-sized pieces

8 oz mushrooms, sliced

1 large onion, sliced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 400°F (200°C).

In a large bowl, combine the sliced sausage, potatoes, mushrooms, onion, and minced garlic.

Drizzle with olive oil and sprinkle with rosemary, thyme, paprika, salt, and pepper. Toss until everything is evenly coated.

Spread the mixture evenly on a baking sheet in a single layer.

Bake in the preheated oven for 50 minutes, or until the potatoes are tender and the sausage is fully cooked, stirring halfway through for even cooking.

Transfer to a serving dish, garnish with chopped parsley, and serve hot.

Spinach Garlic Meatballs Stuffed with Mozzarella

 

Ingredients:

1 lb ground beef (or a mix of beef and pork)

1 cup fresh spinach, finely chopped

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp Italian seasoning

1 cup mozzarella cheese, cut into small cubes

2 tbsp olive oil (for cooking)

Instructions:

Prepare the Meatball Mixture:

In a large bowl, combine the ground beef, chopped spinach, minced garlic, breadcrumbs, Parmesan cheese, egg, salt, black pepper, and Italian seasoning. Mix gently until just combined to keep the meatballs tender.

Stuff with Mozzarella:

Take 1-2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then wrap the meat around it, sealing it completely. Roll into a ball. Repeat with the remaining mixture and cheese cubes.

Cook the Meatballs:

In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, until browned and cooked through.

Serve:

Serve the meatballs warm with marinara sauce for dipping or over pasta. Garnish with extra Parmesan and fresh basil, if desired. Enjoy!

Deep Dish Apple Crisp

 

ORGANIC Ingredients:

For the Apple Filling:

6-7 medium-sized apples (a mix of sweet and tart varieties), peeled, cored, and sliced

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

**For the Crisp Topping:**

1 cup old-fashioned rolled oats

1 cup all-purpose flour

1 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

**Instructions:**

Preheat your oven to 350°F (175°C). Grease a deep-dish pie plate or a 9×9-inch baking dish.

In a large bowl, combine the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are well coated. 

Transfer the apple mixture to the prepared baking dish, spreading it out evenly.

In a separate bowl, prepare the crisp topping by mixing together the rolled oats, flour, brown sugar, cinnamon, and softened butter. Use your fingers or a pastry cutter to combine the ingredients until you have a crumbly texture.

Sprinkle the crisp topping evenly over the apple mixture in the baking dish.

Bake in the preheated oven for 40-45 minutes or until the topping is golden brown, and the apples are tender.

Remove the deep dish apple crisp from the oven and let it cool for a few minutes before serving.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Source: dieter24

french onion beef and noodles

 

Ingredients:

2 tablespoons Olive Oil

1 pound Beef Stew Meat

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

Salt & Pepper, to taste

1 can (10.5 ounces) French Onion Soup

3 cups Beef Broth

12 ounces Egg Noodles

½ cup Sour Cream

¼ cup Parmesan Cheese

1 cup French Fried Onions

Instructions:

Heat the Oil: In a large pot, heat olive oil over medium-high heat.

Sear the Beef: Add beef stew meat and season with onion powder, garlic powder, salt, and pepper. Sauté for 3-5 minutes until beef is seared on all sides.

Simmer with Soup and Broth: Pour in French onion soup and beef broth. Bring to a simmer, then let the beef cook on low for 10 minutes.

Cook the Noodles: Add egg noodles to the pot and continue to simmer for an additional 10 minutes, stirring occasionally, until noodles are tender.

Add Dairy: Remove the pot from heat. Stir in sour cream and Parmesan cheese until well combined.

Serve: Sprinkle with French fried onions before serving.

Serving Suggestions:

Enjoy this flavorful dish as a comforting main course.

NOUGAT BARS

 

Ingredients

2 packages of miniature marshmallows

2 tbsp butter, melted

2 packages of white chocolate chips

1 ½ cups red and green gumdrops

How To Make Four Ingredient Nougat Bars

FIRST STEP:

Cut the gum drops in half

Layer a baking dish with parchment paper, be sure there is enough paper hanging over the sides

Bring a pot of water to a boil on the stove

SECOND STEP:

Place a heat proof bowl or another pan over the first pot with the water

To the top dish add in the miniature marshmallows, the white chocolate chips and the butter

Melt the ingredients in the pan, over( or rather like a double boiler)

Stir until all is melted

THIRD STEP:

Gently fold in the gumdrops

Pour into the baking dish with the parchment paper

Let rest overnight so the nougat sets

Lift out of the baking dish using the parchment paper, cut into bars

Enjoy! 

Smoky Cheesy Jalapeño Chicken Rolls

 

Ingredients:

4 boneless chicken breasts, pounded thin

4 jalapeños, sliced in half and seeded

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

8 slices smoked bacon

2 tbsp BBQ sauce

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

Preheat oven to 375°F (190°C).

Mix cream cheese and cheddar cheese in a bowl.

Stuff each jalapeño half with the cheese mixture.

Place stuffed jalapeños on each chicken breast, then roll the chicken tightly around them.

Wrap each chicken roll with bacon slices, securing with toothpicks if needed.

Place the rolls on a baking sheet, brush with BBQ sauce, and sprinkle with smoked paprika, salt, and pepper.

Bake for 25-30 minutes until chicken is cooked through and bacon is crispy.

Garnish with chopped cilantro before serving.

Notes:

Adjust the spice level by using milder peppers or adding more jalapeños for extra heat!

Prep Time: 20 mins | Cooking Time: 30 mins | Total Time: 50 mins | Kcal: 350 | Servings: 4

Homemade Salt Crackers with Poppy Seeds and Cheese

 

 

These homemade salt crackers with poppy seeds and cheese are a delightful snack that’s both crispy and flavorful. They’re perfect for pairing with dips, cheeses, or enjoying on their own. With simple ingredients and easy preparation, these crackers are sure to become a favorite in your kitchen.

Preparation Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 40 minutes

Servings: Makes about 20-30 crackers, depending on size

Ingredients

100 ml lukewarm water

5 g dry yeast

1 tsp sugar

250 g flour (about 2 cups)

1 tsp baking powder

1 tbsp vegetable oil

1-2 tbsp poppy seeds

50-70 g cheese, grated (cheddar, parmesan, or any firm cheese)

1/2 tsp salt (for dough)

Extra salt for sprinkling (optional)

Additional water and oil mixture (for brushing)

Instructions

Crispy Potato Squares

 

Ingredients:

2 medium potatoes, boiled and mashed

1/4 cup chopped parsley

1 egg

1/4 cup flour

Salt and pepper to taste

Oil for frying

Instructions:

Mix the mashed potatoes, parsley, egg, flour, salt, and pepper into a dough.

Roll the dough out and cut it into small squares.

Heat oil in a pan and fry the squares until golden and crispy.

Drain on a paper towel and serve warm.

Give this crispy snack a try, and share with your friends! Let's see who makes the

crunchiest potato bites! 

𝑽𝒆𝒍𝒗𝒆𝒕 𝑳𝒆𝒎𝒐𝒏 𝑪𝒓𝒆𝒂𝒎 𝑹𝒐𝒍𝒍 𝑪𝒂𝒌𝒆

  

Ingredients:

For the cake:

- 4 eggs

- 3/4 cup granulated sugar

- 1 teaspoon vanilla extract

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- Zest of 1 lemon

- 2 tablespoons lemon juice

- Powdered sugar (for dusting)

For the filling:

- 1 cup heavy cream

- 1/4 cup powdered sugar

- 1 teaspoon lemon extract

- Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.

2. In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla extract.

3. In a separate bowl, sift together flour and baking powder. Gently fold the dry ingredients into the egg mixture.

4. Add lemon zest and lemon juice, folding until just combined.

5. Pour the batter into the prepared pan, spreading it evenly.

6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

7. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.

8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

9. Roll the cake and towel together from the short end. Let it cool completely.

10. In a chilled bowl, whip heavy cream until soft peaks form. Add powdered sugar, lemon extract, and lemon zest, continuing to whip until stiff peaks form.

11. Carefully unroll the cake and spread the whipped cream evenly over the surface.

12. Roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

13. Dust with powdered sugar before slicing and serving.

Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices

Stuffed Italian Meatloaf

 

Ingredients:

1 lb ground beef

1 lb ground sausage

1/2 tsp garlic powder

1/2 tsp dried oregano

2 eggs

1/2 cup tomato sauce

1 cup Italian breadcrumbs

4 slices white bread, torn into small pieces

1 cup milk

1/2 cup shredded mozzarella cheese

1/2 block of mozzarella cheese, sliced

1/2 cup grated Parmesan cheese 

Instructions:

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the ground beef, ground sausage, garlic powder, dried oregano, and eggs. Mix well until all ingredients are evenly distributed.

Add the tomato sauce, breadcrumbs, and torn bread to the meat mixture. Mix again until everything is combined.

Pour the milk into the mixture and stir until it is fully incorporated.

Take half of the meat mixture and press it into the bottom of a greased 9×5 inch loaf pan.

Layer the sliced mozzarella cheese on top of the meat mixture.

Spoon the remaining meat mixture on top of the cheese and press down gently to make sure it is even.

Bake the meatloaf in the preheated oven for 45 minutes.

Remove the meatloaf from the oven and sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.

Return the meatloaf to the oven and bake for an additional 15-20 minutes or until the cheese is melted and golden brown.

Let the meatloaf cool for a few minutes before slicing and serving. Enjoy!

Honey Garlic Ribs

 

Ingredients

4 pounds pork spareribs

½ cup honey

¼ cup soy sauce

¼ cup distilled white vinegar

2 tablespoons brown sugar

2 cloves garlic, minced

1 teaspoon baking soda

1 teaspoon garlic salt

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.

Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt.

Bake in the preheated oven for 1 hour, turning every 20 minutes.

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

 

Ingredients:

1 tablespoon olive oil

1 pound asparagus, ends trimmed, cut into 2-inch pieces

2 cups cherry tomatoes, halved

3 cloves garlic, minced

Salt and pepper to taste

1/4 cup chicken broth

1 tablespoon lemon juice

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese, plus more for serving

1 package (20 ounces) refrigerated cheese ravioli

Directions:

Cook the ravioli according to the package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.

Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.

Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.

Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.

Stir in the fresh basil, parsley, and grated P

Meatloaf

 

Ingredients :

2 eggs

2/3 cup milk

25 Ritz crackers, crushed

1/2 cup chopped onion

4 ounces shredded sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 lbs ground beef

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon mustard

Directions :

-Preheat oven to 350.

-Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. I made mine in a 8×8 pan.

-Bake at 350 for 45-60 minutes or until cooked thru.

-Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Creamy Crab and Shrimp Seafood Bisque

  

Ingredients:

For the bisque:

1 lb shrimp, peeled and deveined

1 lb crab meat

2 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

2 celery stalks, finely chopped

1 carrot, finely chopped

1/4 cup all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1 cup milk

1/4 cup dry white wine

2 tbsp tomato paste

1 bay leaf

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

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

Stir in the flour and cook for another 2 minutes, until the mixture is well combined and slightly golden.

Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Add the heavy cream, milk, white wine, tomato paste, bay leaf, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Add the shrimp and crab meat to the pot. Cook for another 5-7 minutes, until the shrimp are pink and cooked through.

Remove the bay leaf and discard. Using an immersion blender, blend the bisque until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup.

Adjust the seasoning with salt and pepper to taste. Serve the bisque hot, garnished with fresh parsley.

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

Kcal: 320 kcal per serving | Servings: 6 servings

WOULD YOU EAT THIS BAKED COD WITH LEMON AND GARLIC

 

Ingredients:

4 cod fillets (about 6 oz each)

3 tbsp olive oil

3 cloves garlic, minced

1 lemon, juiced and zested

1 tsp paprika

1/2 tsp dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.

Make the Garlic Lemon Mixture: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, paprika, thyme, salt, and pepper.

Prepare the Cod: Place the cod fillets in the prepared baking dish. Drizzle the garlic lemon mixture over the fillets, making sure they’re well coated.

Bake the Cod: Bake the cod fillets in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

Garnish and Serve: Garnish the baked cod with fresh parsley and serve with lemon wedges on the side. Pair it with steamed vegetables, rice, or a light salad for a complete meal.

Helpful Tips:

Add Veggies: You can add thinly sliced vegetables like zucchini or cherry tomatoes to the baking dish for a one-pan meal.

Check Doneness: Cod is ready when it reaches an internal temperature of 145°F (63°C).

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

___Ingredients:___

- **For the steak bites:**

- 1 pound sirloin steak, cut into cubes

- 2 tablespoons garlic, minced

- 4 tablespoons butter

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

- **For the smashed potatoes:**

- 1 pound baby potatoes

- 1 cup cheddar cheese, shredded

- 2 tablespoons olive oil

- Salt and pepper to taste

- Fresh chives, chopped (for garnish)

___Directions:___

1. **For the potatoes:**

- Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.

- Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.

- Cook until golden and crispy, about 10 minutes on each side.

- Sprinkle with cheddar cheese and cook until melted.

2. **For the steak bites:**

- Heat the griddle over high heat and add butter.

- Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.

- Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.

- Remove from heat and garnish with chopped parsley.

Chicken Parmesan grilled cheese sandwich

 

2 slices of bread (your choice, but a sturdy bread like sourdough works well)

• 1 cup cooked chicken breast, shredded or sliced

• 1/2 cup marinara sauce

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 2 tablespoons olive oil or butter

• 1/2 teaspoon dried basil (optional)

• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Prepare the Chicken:

• If you haven’t already, cook and shred or slice the chicken breast. You can use leftovers or cook it fresh. Season with salt and pepper to taste.

2. Assemble the Sandwich:

• Spread a thin layer of marinara sauce on one side of each bread slice.

• Layer the shredded chicken over the sauce on one slice of bread.

• Sprinkle the Parmesan cheese and mozzarella cheese over the chicken.

• Optionally, sprinkle dried basil and garlic powder over the cheese for extra flavor.

• Top with the other slice of bread, sauce side down.

3. Cook the Sandwich:

• Heat a skillet over medium heat and add 1 tablespoon of olive oil or butter. You can use more if needed for a crispier crust.

• Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.

4. Serve:

• Remove from the skillet and let it cool for a minute before slicing. Serve hot

Get the full Pork Chops with Scalloped Potatoes

 

ingredients:

•6 pieces of pork

•4 sweet potatoes, peeled and finely chopped

•1 onion cut into slices

•2 tablespoons of butter

• 2 tablespoons of all-purpose flour

•1 can broth of your choice (chicken works great), 14 oz

•Salt and pepper to taste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon paprika

directions:

1. Preheat oven to 350 degrees F

2. Grease a 9″ x 13″ baking dish.

3. Arrange the potatoes and onions in the bottom of the baking dish. season.

4. Brown and season the pork chops and place over the potato and onion layer.

5. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined. Add the broth and bring to a boil. Add salt, pepper, garlic powder, onion powder and paprika. Cook and stir until thick.

6. Pour the sauce over the pork chops.

7. Cover with foil and bake for 45 minutes.

8. Serve and Enjoy!

Pecan Pie Balls

  

Looking for a delightful treat that's easy to make? Try these Pecan Pie Balls! With a buttery pecan filling coated in a cinnamon sugar crust, they're sure to be a hit at your next gathering!

Servings: 18-20 balls

Ingredients:

- 1 cup chopped pecans

- 1/2 cup packed brown sugar

- 1/4 cup corn syrup

- 1/4 cup butter, melted

- 1 tsp vanilla extract

- 1/2 tsp cinnamon

- 1 cup graham cracker crumbs

- 1/4 cup powdered sugar, for coating

Prep Time: 20 minutes

Bake Time: 10 minutes

Total Time: 30 minutes

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon, and graham cracker crumbs. Mix well.

3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.

4. Bake for 10 minutes or until golden brown.

5. Let the balls cool for a few minutes, then roll them in powdered sugar to coat.

6. Serve and enjoy these tasty Pecan Pie Balls! 

Old Fashioned Chocolate Pie with Golden Meringue

 

INGREDIENTS

For the Pie Filling:

1 pie crust, baked

1/4 cup butter

1 cup sugar

1/4 cup flour

1/2 cup cocoa powder

2 cups milk

3 egg yolks

1 tsp vanilla extract

For the Meringue:

3 egg whites

1/4 tsp cream of tartar

1/2 cup sugar

INSTRUCTIONS

Bake your pie crust according to package or recipe instructions, then set it aside to cool.

In a medium saucepan, whisk together cocoa, sugar, flour, and milk. Add in the egg yolks and butter, and cook over medium heat, stirring constantly until the mixture thickens into a creamy filling. Pour it into the baked pie crust.

Beat the egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Spoon the meringue over the chocolate filling, spreading it to the edges of the crust. Bake at 350°F (175°C) for 10-15 minutes, until the meringue turns golden brown. 

Let the pie cool completely before serving.

Beef-Stuffed Shells with Creamy Ricotta Filling

 

Ingredients:

12 jumbo pasta shells

1 lb ground beef

1 cup ricotta cheese

1 cup marinara sauce

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 egg

1 tsp Italian seasoning

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions; drain and cool.

In a skillet, brown ground beef over medium heat. Drain excess fat and mix in marinara sauce. Remove from heat.

In a bowl, combine ricotta, egg, Italian seasoning, salt, and pepper.

Fill each pasta shell with the ricotta mixture, then place in a baking dish. Top with the beef mixture and sprinkle with mozzarella and Parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.

PILLSBURY BISCUIT GARLIC BUTTER CHEESE BOMBS 🧀🧈

 

Ingredients:

1 can of Pillsbury biscuits

8 mozzarella cheese sticks, cut in half

4 tablespoons of butter, melted

1 teaspoon of garlic powder

1 teaspoon of dried Italian seasoning

Marinara sauce for dipping

Instructions:

Preheat the Oven: Start by setting your oven to 375°F (190°C) to preheat.

Prepare the Biscuits: Take each biscuit and flatten it into a round disc using your hands or a rolling pin.

Add the Cheese: Place a half-stick of mozzarella cheese in the middle of each flattened biscuit.

Wrap and Seal: Carefully wrap the dough around the cheese, pinching the seams to ensure it's sealed well. Repeat for all biscuits.

Arrange on Baking Sheet: Place the cheese-filled biscuits seam-side down on a baking sheet lined with parchment paper or lightly greased.

Prepare the Butter Mixture: In a small bowl, combine the melted butter, garlic powder, and dried Italian seasoning.

Brush with Butter Mixture: Generously brush the tops of the biscuits with the garlic butter mixture, making sure each is coated evenly.

Bake: Pop the biscuits in the oven and bake for 12-15 minutes, or until they turn a beautiful golden brown.

Serve and Enjoy: Serve these delicious cheese bombs warm with marinara sauce on the side for dipping. Enjoy your gooey, cheesy, buttery delight!

Prep Time: 10 mins | Total Time: 25 mins | Servings: 8

Swedish Apple Cake

 

Ingredients

½ cup butter, room temp

1 ⅔ cup sugar

2 eggs

1 ½ teaspoons vanilla

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

3 cups diced & peeled apples (~2 large apples, whichever is your favorite)

Optional: ¼ cup chopped pecans or walnuts

Caramel

1 ⅓ cup brown sugar

2 tablespoons half & half

4 tablespoons butter

Preparation

Preheat oven to 350 degrees F and thoroughly grease a 9-inch springform pan.

In a small bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, beat butter and sugar until smooth, then add eggs one at a time, followed by the vanilla.

Slowly mix the dry ingredients into the wet until just combined, then fold in apples and nuts if using.

Transfer batter to the prepared pan and bake for 35-40 minutes as you prepare the caramel.

Caramel: when cake has been baking for 30 minutes, start the caramel. Add brown sugar, half & half, and butter to a small saucepan over medium-low heat. Stir often until the mixture is smooth and fully combined, no need to bring to a full boil.

Remove cake from oven and pour caramel over the top. Return cake to oven for additional 10-15 minutes or until caramel is cracking and cake is cooked through the center.

Allow cake to cool at least 15 minutes before slicing.

Banana Bread Cake with Cream Cheese

  

This Banana Bread Cake takes all the comforting flavors of classic banana bread and elevates it with a rich, tangy cream cheese frosting. It's perfect for any occasion!

Ingredients:

For the Banana Bread Cake:

    1 ½ cups mashed ripe bananas (about 3-4 bananas)

    2 cups all-purpose flour

    1 teaspoon baking soda

    ¼ teaspoon salt

    ½ cup unsalted butter, softened

    1 cup granulated sugar

    ½ cup brown sugar, packed

    2 large eggs

    1 teaspoon vanilla extract

    ½ cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar as a substitute)

For the Cream Cheese Frosting:

    8 oz cream cheese, softened

    ½ cup unsalted butter, softened

    3-4 cups powdered sugar (adjust to desired sweetness)

    1 teaspoon vanilla extract

    2-3 tablespoons heavy cream (optional for a smoother consistency)

Directions:

1. Preheat Oven & Prepare Pan:

    Preheat your oven to 350°F (175°C).

    Grease and lightly flour a 9x13-inch baking pan.

2. Make the Cake Batter:

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

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

    Add eggs one at a time, beating well after each addition, followed by the vanilla extract.

    Gradually mix in the mashed bananas.

    Alternate adding the flour mixture and buttermilk to the banana mixture, starting and ending with the dry ingredients. Mix until just combined.

3. Bake the Cake:

    Pour the batter into the prepared baking pan and smooth the top.

    Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

    Let the cake cool completely in the pan before frosting.

4. Make the Cream Cheese Frosting:

Instant Pot Creamy Beef Taco Soup

 

Ingredients:

2 lb ground beef

1 small onion, diced

1 bell pepper, diced

2 garlic cloves, minced

24 oz beef broth

28 oz diced tomatoes (crushed tomatoes are fine too)

Double recipe of Seeking Good Eats Copycat Taco Seasoning or 2 store-bought taco seasoning packets

4 oz salsa

4 oz cream cheese, softened

1 cup heavy cream

2 cup cheddar cheese

PREPARATION:

Saute ground beef, onion, and bell pepper over medium heat until meat is done.

Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.

Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.

Serve and garnish with your favorite taco toppings.

Sun Dried Tomato, Spinach, and Ricotta Grilled Cheese

  

This grilled cheese is a delightful blend of creamy ricotta, tangy sun-dried tomatoes, and fresh spinach—perfect for a comforting yet gourmet sandwich.

 Ingredients

4 slices sourdough bread

1/4 cup sun-dried tomatoes, drained and chopped

1 cup fresh spinach leaves

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

2 tbsp grated Parmesan cheese

2 tbsp butter, softened

 Directions

Prepare the Skillet:

Preheat a skillet or griddle over medium heat to ensure even cooking and a golden crust on the sandwich.

Butter the Bread:

Spread butter on one side of each slice of sourdough bread. This helps create a crispy, golden exterior.

Mix the Cheeses:

In a small bowl, blend together ricotta, mozzarella, and Parmesan cheeses until smooth.

Assemble the Sandwiches:

Place two slices of bread, buttered side down, on the heated skillet. Spoon and spread the cheese mixture evenly over each slice.

Layer the sun-dried tomatoes and fresh spinach leaves on top of the cheese mixture.

Place the remaining slices of bread on top, buttered side up.

Cook the Sandwich:

Grill each side for about 3–4 minutes, or until golden brown and the cheese has melted.

Serve and Enjoy:

Remove from the skillet, let the sandwiches cool slightly, then serve warm for the best flavor.

Tips

Add a sprinkle of crushed red pepper flakes for a hint of spice.

For extra flavor, use garlic butter on the bread.

Serve with a side of tomato soup or a fresh green salad for a complete meal.

Slow Cooker Pulled Maple Christmas Ham

 

Ingredients

- 2kg leg ham on the bone, scored

- 1 tbsp wholegrain mustard, plus extra for serving (optional)

- 45g (1/4 cup, lightly packed) brown sugar

- 60ml (1/4 cup) maple syrup

- 2 tbsp dry sherry

Directions

Step 1: Prepare the Ham  

Use a small sharp knife to cut around the shank of the ham, about 10cm from the end. Run the knife under the rind around the ham's edge, then carefully slide your fingers between the rind and the fat to lift the rind off in one piece. Score the fat in a diamond pattern.

Step 2: Add Flavors and Cook  

Spread the mustard over the ham and sprinkle with brown sugar. Place the ham in the slow cooker and pour the maple syrup and sherry over it. Cook on High for 5 hours, turning the ham once or twice during cooking, until it becomes tender enough to be shredded.

Step 3: Shred and Glaze  

Transfer the ham to a platter and gently shred it. Pour the cooking juices into a small saucepan, simmer over medium heat for about 8 minutes, or until it thickens and becomes sticky. Drizzle the glaze over the shredded ham and serve with extra mustard if desired.

Enjoy this festive pulled ham, perfect for Christmas gatherings!

Cracker Barrel Meatloaf

  

Ingredients

2 pounds lean ground beef

1 small finely diced onion

1/2 cup finely diced bell pepper (optional)

1 1/2 sleeves of crushed Ritz crackers (48 crackers total)

4 oz. shredded sharp cheddar or Colby cheese

3 eggs

1/2 cup milk

1 tsp. salt

1/4 tsp. black pepper

For the topping:

1/2 to 3/4 cup ketchup

2 tbsp. brown sugar

1 tsp. mustard

Instructions

Preheat oven to 350 degrees Fahrenheit.

In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.

In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt and black pepper. Mix well.

Add in the ground beef. Mix well just to combine. Do not over mix.

Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.

Bake at 350 degrees Fahrenheit for 30 minutes.

Remove from the oven and spread the topping over the meatloaf.

Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.

Let it cool for 15 minutes before serving.

Enjoy 

Swedish meatballs presented with egg noodles

 

Ingredients:

For the Meatballs:

1 lb ground beef (or a mix of beef and pork)

1/2 cup breadcrumbs

1/2 cup milk

1 small onion, finely chopped

1 egg

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground allspice (or ground nutmeg)

1/4 tsp ground cardamom (optional)

For the Sauce:

2 tbsp butter

2 tbsp all-purpose flour

2 cups beef broth

1/2 cup heavy cream

Salt and pepper to taste

Lingonberry jam (optional, for serving)

For the Noodles:

8 oz egg noodles

Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Make the Meatballs:

In a large bowl, combine the ground meat, breadcrumbs, milk, chopped onion, egg, salt, pepper, allspice, and cardamom (if using).

Mix everything together until well combined.

Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

3. Bake the Meatballs:

Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and have a nice brown crust. You can turn them once halfway through for even browning.

4. Cook the Noodles:

While the meatballs are baking, cook the egg noodles according to the package instructions until they are al dente. Drain and set aside.

5. Make the Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 1-2 minutes until it becomes a light golden color, stirring constantly.

Gradually whisk in the beef broth and heavy cream, making sure there are no lumps.

Bring the mixture to a simmer and cook for a few minutes until the sauce thickens.

Season with salt and pepper to taste.

6. Combine Meatballs, Noodles, and Sauce:

Place the cooked meatballs and cooked noodles in a large ovenproof dish.

Pour the creamy sauce over the meatballs and noodles, ensuring they are well coated.

7. Bake Again:

Return the dish to the oven and bake for an additional 15-20 minutes or until everything is heated through, and the sauce is bubbly.

8. Serve:

Serve the Swedish Baked Meatballs with Noodles hot, garnished with lingonberry jam if desired. Lingonberry jam is a traditional Swedish condiment that pairs wonderfully with this dish.

Spicy Cowboy Queso Dip

 

INGREDIENTS

1 lb ground beef

1/2 lb chorizo sausage

1 white onion, finely chopped

1 red bell pepper, diced

2 jalapeños, seeded and finely chopped

16 oz Velveeta cheese, cubed

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 (10 oz) can diced tomatoes with green chiles, undrained

1/2 cup milk

1/4 cup fresh cilantro, chopped

1 tsp cumin

black beans

Salt and pepper to taste

INSTRUCTIONS

In a large skillet over medium heat, brown the ground beef and chorizo until fully cooked, about 8 minutes; drain excess grease.

Add chopped onion, red bell pepper, and jalapeños to the skillet. Cook for 5 minutes until vegetables are softened.

Reduce heat to low and add all cheeses, diced tomatoes with chiles, and milk. Stir continuously until the cheese is completely melted and the mixture is smooth.

Season with cumin, salt, and pepper. Stir in chopped cilantro just before serving

Chocolate Chip recipe

 I am done with the Toll House Chocolate Chip recipe! Like so many other posts, they turn out flat and spread out. Maybe it’s the added water in butter our moms didn’t have. I like butter not Crisco and I like them to have some puffiness. This is how my neighbor makes them and they are always delicious and look perfect. I just took these out of the oven and they are delish! This is her recipe. No white sugar! 

Neighbor Judy Chocolate chip cookies

Cream 1 stick of butter, soften (I used salted butter) 

2 cups of light brown sugar

Mix with 2 eggs and 

1 1/2 teaspoon vanilla 

Mix

2 1/2 cups flour

1 teaspoon baking soda 

1/2 teaspoon sea salt

Add to wet ingredients 

Then add 1 bag semi sweet choc chips

Drop by a teaspoon full and put it on the pan and bake. You can make them bigger or smaller which ever

you prefer.

350 oven, 8-9 Min. Take them out when the top is a-little touch of brown, let them sit on the cookie sheet to finish cooking.

Pineapple Chicken and Rice

  

Ingredients:

1 pound chicken breast, cubed

1 cup pineapple, cubed

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup jasmine rice

2 cups chicken broth

1 tablespoon soy sauce

1 teaspoon ginger, grated

Salt and pepper to taste

1/4 cup green onions, sliced

1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.

Add the pineapple and cook for an additional 2 minutes.

Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.

Return the chicken to the skillet, mix well, and heat through.

Serve garnished with green onions and sesame seeds.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Lasagna Rolls

 

Ingredients:

- 12 lasagna noodles

- 2 cups ricotta cheese

- 1 cup grated Parmesan cheese

- 2 cups shredded mozzarella cheese

- 1 egg

- 2 cups spinach, chopped (fresh or frozen)

- 2 cups marinara sauce

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon dried oregano

- Salt and pepper to taste

- Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the Lasagna Noodles:

   - Bring a large pot of salted water to a boil.

   - Add the lasagna noodles and cook according to package instructions until al dente.

   - Drain and lay the noodles flat on a clean kitchen towel to cool.

2. Prepare the Filling:

   - In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, chopped spinach, garlic powder, onion powder, oregano, salt, and pepper.

   - Mix until well combined.

3. Assemble the Lasagna Rolls:

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

   - Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

   - Take one lasagna noodle and spread about 2-3 tablespoons of the cheese filling along the length of the noodle.

   - Roll the noodle up tightly and place it seam-side down in the baking dish.

   - Repeat with the remaining noodles and filling.

4. Add Sauce and Cheese:

   - Once all the rolls are in the baking dish, pour the remaining marinara sauce over the top.

   - Sprinkle the remaining mozzarella cheese evenly over the sauce.

5. Bake the Lasagna Rolls:

   - Cover the baking dish with aluminum foil and bake for 25 minutes.

   - Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

6. Serve:

   - Allow the lasagna rolls to cool for a few minutes before serving.

   - Garnish with fresh basil leaves if desired.

Prep Time: 20 minutes | Cook Time: 40 minutes | Servings: 4-6

Enjoy these delicious Lasagna Rolls, a fun twist on a classic dish that everyone will love! 

Delicious Spanakopita

 

Ingredients:

•1 egg

•125 ml (half a cup) of milk

•125ml (3/5 cup) vegetable oil

•2 tablespoons of water

•1 teaspoon of salt

•Spinach feta salt pepper

•3 rolls of filo dough

•poppy seed

•1 egg yolk.

PREPARATION:

Mixing eggs milk oil water also salt in a bowl. Laying out a sheet filo dough and pour a little of the mixture spreading it over entire sheet. Repeat twice for a total of 3 layer Mixing feta cheese and cook spinach and spreading over the filo dough. Rolling from one end to other to get a strip. Cutting to triangles also placing on a baking sheet. Brush every triangle with egg yolk. Sprinkling with poppy seeds and baking at 180°C (356°F) for 15 min

Enjoy!

Homemade Pineapple Soft Serve Ice Cream

 

Ingredients

2 cup frozen Pineapple chunks

8 oz frozen Whipped Topping (like Cool Whip)

3 tbsp Honey or 2 tbsp Sugar

6 oz Pineapple Juice

Instructions

Blend all ingredients in strong blender or food processor until whipped.

If mixture is too runny, add 1/4 cup ice and process further.

Too look more like a creamy whip, transfer mixture to piping bag with star tip and pipe into cups.

Pistachio Cherry Snowball Cookies

 

Ingredients:

1 cup unsalted butter, softened 

1/2 cup powdered sugar 

1 tsp vanilla extract 

1/2 cup finely chopped pistachios 

1/2 cup dried cherries, chopped 

1 1/2 cups all-purpose flour 

1/4 tsp salt 

1/4 cup powdered sugar for rolling 

Instructions:

Preheat your oven to 350°F (175°C)  and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy .

Add the vanilla extract and mix to combine .

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

Gradually add the dry ingredients to the butter mixture, mixing until just combined .

Gently fold in the chopped pistachios and dried cherries .

Roll the dough into 1-inch balls and place them on the prepared baking sheet .

Bake for 10-12 minutes, or until the edges are lightly golden . Remove from the oven and let them cool on the baking sheet for a few minutes.

While the cookies are still warm, roll them in powdered sugar to coat them thoroughly .

Let the cookies cool completely before serving or storing .

These festive, nutty snowball cookies are a perfect blend of pistachio and cherry flavors! 

Sweet Potato Rounds with Goat Cheese

   

Ingredients:

2 large sweet potatoes, sliced into ¼-inch rounds

2 tablespoons olive oil

Salt and pepper to taste

4 oz goat cheese, softened

½ cup dried cranberries

2 tablespoons honey (optional)

Fresh thyme leaves for garnish

Balsamic glaze for drizzling

Flavor:

The sweet, caramelized flavor of roasted sweet potatoes pairs beautifully with creamy goat cheese, tart cranberries, and a tangy balsamic glaze.

Texture:

Crispy sweet potato rounds topped with creamy goat cheese and chewy cranberries.

Directions:

Prep and Roast the Sweet Potatoes:

Preheat your oven to 425°F (220°C). Arrange the sweet potato rounds on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes, flipping halfway, until the sweet potatoes are golden and tender.

Add the Toppings:

Remove the sweet potatoes from the oven. While still warm, spread a small amount of goat cheese on each round. Top with a few dried cranberries.

Drizzle and Garnish:

Drizzle the rounds with honey (if using) and a light drizzle of balsamic glaze. Sprinkle with fresh thyme leaves.

Details:

Calories: Approximately 110 calories per serving (depends on portion size)

Servings: 4-6 servings

Cook Time: 25 minutes | Total Time: 30 minutes

These sweet potato rounds are perfect as an appetizer or a light, elegant side dish!