PEPPER STEAK IN A CROCK POT

  

Ingredients

2 pounds beef sirloin, cut into 2 inch strips

¾ teaspoon garlic powder, or to taste

3 tablespoons vegetable oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

½ cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Directions

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Chicken Florentine

 

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach leaves

1 tsp Italian seasoning

Instructions:

Prepare the Chicken:

Season chicken breasts with salt and pepper on both sides.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.

Make the Sauce:

In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes and cook for another 2 minutes. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.

Add Spinach:

Stir in spinach and cook until wilted, about 1-2 minutes. Sprinkle in Italian seasoning.

Combine:

Return the chicken to the skillet, spooning sauce over the top. Simmer for 3-4 minutes to warm through.

Serve:

Serve warm, garnished with additional Parmesan if desired. Perfect with pasta, rice, or crusty bread!

Tennessee Onions

  

Better than Onion rings 

Ingredients:

- 3-4 Vidalia sweet onions

- 4 tablespoons unsalted butter

- 1 teaspoon salt (adjust according to preference)

- 1 teaspoon garlic powder

- 1/2 teaspoon oregano

- 1 cup Italian blend cheese, finely shredded

- 1 cup cheddar cheese, finely shredded

- 1/2 cup Parmesan cheese, finely shredded

Directions:

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

2. Coat a 9×13-inch baking dish with non-stick cooking spray.

3. Clean and peel the Vidalia sweet onions. Slice them into rounds approximately ¼ inch thick do not separate the rounds into individual onion rings.

4. Spread the onion evenly across the base of the prepared baking dish.

5. Season the onion rings with salt, garlic powder, and oregano.

6. Cut the butter into roughly eight even portions or pats. Distribute these butter pats evenly across the seasoned onion rings in the baking dish.

7. Sprinkle the Italian blend cheese and cheddar cheese evenly over the onion rings. Finish with a final topping of shredded Parmesan cheese.

8. Place the baking dish into the preheated oven. Bake for 35-40 minutes until the cheese is browned and bubbling.

9. For optimal taste, serve the dish promptly while it remains warm

NOTE: Italian blend cheese is a cheese that contains a mixture of two or more types of cheese. A traditional Italian cheese blend often includes a mix of Mozzarella, Parmesan, Romano, Asiago, and Provolone.

If it’s not in your area, you can make your own 

For the Garlic Parmesan Baked Shrimp

 

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest

Salt and pepper to taste

For Garnish (Optional):

Lemon wedges

Additional chopped parsley

Instructions:

Preheat the Oven:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare the Shrimp:

In a large mixing bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, Parmesan cheese, chopped parsley, lemon zest, salt, and pepper. Toss until the shrimp are evenly coated.

Arrange on the Baking Sheet:

Spread the seasoned shrimp in a single layer on the prepared baking sheet, ensuring they are not crowded. This allows for even cooking and a delightful texture.

Bake to Perfection:

Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes or until the shrimp turn opaque and are cooked through.

Garnish and Serve:

Once baked to perfection, remove the shrimp from the oven.

Garnish with additional chopped parsley and lemon wedges for a fresh burst of flavor.

No bake Chocolate Eclair Cake

 

Ingredients

2 (3.5 oz) package of instant vanilla pudding mix

1 (8 oz) container of whipped topping (COOL WHIP) thawed

3 cups milk

2 sleeves graham cracker squares

1 (16 oz) tub chocolate frosting

Directions

In a medium bowl, mix together the pudding mix, milk and Cool Whip.

In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

Spread half of the pudding mixture on top of the crackers.

Layer another layer of graham crackers over the pudding mixture.

Then layer the other half of the pudding mixture on top of crackers.

Top with a final layer of graham crackers.

Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).

Take out and stir frosting. It should be easily spreadable now.

Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.

Place plastic wrap over top of dish and put back in fridge and let it chill overnight.

This dessert gets better over time. The graham crackers need plenty of time to soften up.

When ready, slice and serve!

Stuffed Seafood Cobb loaf

 

Here’s how to make it:

Ingredients:

1 large sourdough Cobb loaf 

250g of Prawns, chopped

250g of Crab meat

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened

1/3 cup mayonnaise

1/4 cup green onions, finely chopped

2 garlic cloves, minced

1 tsp Old Bay seasoning

1/2 tsp smoked paprika

1 tbsp lemon juice

Instructions:

Prep the Bread: Hollow out the sourdough bread , leaving a sturdy shell. Set aside the removed bread for dipping.

Mix the Filling: In a bowl, combine cream cheese, mayonnaise, mozzarella, green onions, garlic, Old Bay, paprika, and lemon juice. Fold in the prawns and crab gently.

Fill & Bake: Spoon the seafood mixture into the bread bowl, packing it evenly. Bake at 220°c for 20-25 minutes, until golden and bubbling.

Serve: Garnish with extra green onions and serve warm with bread chunks or crackers for dipping.

Apple Cake

 

Ingredients

1. *For the cake:*

2. 2 1/4 cups all-purpose flour

3. 1 teaspoon baking powder

4. 1 teaspoon baking soda

5. 1 teaspoon salt

6. 1 cup unsalted butter, softened

7. 1 3/4 cups granulated sugar

8. 4 large eggs

9. 2 teaspoons vanilla extract

10. 2 cups diced apples (about 2-3 apples)

11. *For the streusel topping:*

12. 1/2 cup all-purpose flour

13. 1/2 cup granulated sugar

14. 1/2 cup cold unsalted butter, cut into small pieces

15. 1/2 cup chopped walnuts (optional)

Instructions

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

2. *Prepare the cake:*

3. Whisk flour, baking powder, baking soda and salt.

4. Cream butter and sugar until light. Beat in eggs and vanilla.

5. Add flour mixture; mix until combined.

6. Fold in diced apples.

7. *Prepare the streusel topping:*

8. Mix flour, sugar and cold butter until crumbly.

9. Stir in chopped walnuts (if using).

10. *Assemble and bake:*

11. Pour batter into prepared baking dish.

12. Sprinkle streusel topping evenly.

13. Bake 45-50 minutes or until a toothpick comes out clean.

14. *Cool and serve:* Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Variations

1. Use different apple varieties (e.g., Granny Smith, Gala).

2. Add cinnamon, nutmeg or cardamom for extra spice.

3. Substitute brown sugar for granulated sugar.

4. Top with cream cheese frosting or caramel sauce.

Nutrition Information (approximate)

Per serving (12 servings):

1. *Calories*: 320-350

2. *Fat*: 18-20g

3. *Carbohydrates*: 35-40g

4. *Protein*: 3-4g

Sweet Macaroni Salad

 

Ingredients:

1 package (16 ounces) elbow macaroni

4 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

1 can (14 ounces) sweetened condensed milk

1 cup cider vinegar

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon pepper

Instructions:

1️⃣ Cook the macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and rinse with cold water to cool it down. Ensure the pasta is well-drained. 

2️⃣ Prepare the vegetables: In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion. 

3️⃣ Make the dressing: In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth. 🥄

4️⃣ Combine and chill: Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld. 

Serving Suggestion: This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings. It pairs well with grilled meats and other picnic sides. 🍽️

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes

Servings: 16

Cheesy Breakfast Casserole

 A delicious breakfast or brunch option! Here's a simple recipe for a Cheesy Breakfast Casserole:

Ingredients

1. *Bread*: 6 cups cubed bread (white or whole wheat)

2. *Eggs*: 12 large eggs

3. *Sausage*: 1 pound cooked sausage (e.g., breakfast sausage or Italian sausage), crumbled

4. *Cheese*: 2 cups shredded cheddar, 1 cup shredded mozzarella

5. *Vegetables*: 1/2 cup diced bell pepper, 1/2 cup diced onion, 2 cloves garlic, minced

6. *Seasoning*: Salt, pepper, and any desired herbs (e.g., parsley, thyme)

7. *Milk*: 1 cup milk or heavy cream

Instructions

1. Preheat oven to 350°F (175°C).

2. In a large skillet, cook sausage over medium-high until browned. Drain excess fat.

3. Add bell pepper, onion, and garlic; cook until softened.

4. In a large bowl, whisk eggs, milk, salt, pepper, and herbs.

5. Add bread, sausage mixture, and shredded cheese to the bowl. Mix well.

6. Grease a 9x13-inch baking dish with butter or cooking spray.

7. Pour the egg mixture into the dish.

8. Top with additional shredded cheese (if desired).

9. Bake for 35-40 minutes or until the eggs are set, and the cheese is melted and golden brown.

10. Serve warm and enjoy!

Variations

1. Add diced ham, bacon, or cooked vegetables (e.g., mushrooms, spinach).

2. Use different types of cheese (e.g., Swiss, feta).

3. Substitute bread with English muffins or croissants.

4. Prepare the casserole the night before and refrigerate; bake in the morning.

Nutrition Information (approximate)

Per serving (8-10 servings):

1. *Calories*: 350-400

2. *Protein*: 25-30g

3. *Fat*: 20-25g

4. *Carbohydrates*: 20-25g

Would you like any modifications or substitutions?

Cranberry Orange Bread with Simple Glaze

 

Ingredients:

For the Bread:

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 orange

3/4 cup fresh orange juice

1/4 cup vegetable oil

1 large egg

1 cup fresh cranberries, chopped

For the Simple Glaze:

1 cup powdered sugar

2-3 tablespoons fresh orange juice

Orange zest (optional, for garnish)

Instructions:

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.

Mix Dry Ingredients:

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

Add Orange Zest:

Stir in the orange zest to distribute evenly.

Prepare Wet Ingredients:

In a separate bowl, whisk together orange juice, vegetable oil, and egg.

Combine Wet and Dry:

Gradually mix the wet ingredients into the dry ingredients until just combined. Don’t overmix.

Fold in Cranberries:

Gently fold the chopped cranberries into the batter.

Pour into Pan:

Pour the batter into the prepared loaf pan and spread evenly.

Bake:

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

Make the Glaze:

While the bread cools, whisk powdered sugar with orange juice to make a smooth glaze.

Glaze the Bread:

Drizzle the glaze over the slightly cooled bread.

Optional Garnish:

Garnish with fresh orange zest if desired.

Slice and Enjoy:

Once the glaze has set, slice and enjoy!

Crockpot Goulash Recipe

 

Ingredients

2 pounds ground beef

1/2 onion diced

1green bell pepper diced

1red bell pepper, diced

1tsp.Minced garlic

1tsp.salt

1tsp.pepper

2 tsp.Italian Seasoning

2 cans tomato sauce14.5 oz

2 cans diced tomatoes 14.5 0z

2 cups beef broth

1box dry uncooked macaroni

1cup frozen peas

How To Make Crockpot Goulash Recipe

In a skillet over medium heat, cook ground beef until it is brown.

Add the onions and peppers, cook until tender.

Add the meat mixture to a 6-quart slow cooker.

Add in bell pepper, Italian Seasoning, salt, pepper, tomatoes, and broth.

Stir to combine.

Cover and cook on high for 3.5 hours.

Cook your pasta 1 hour before serving as the box directs you too.

30 minutes before serving stir in the pasta and peas..

Cover and let sit.

Polish Baked Donuts

 Paczki Recipe : Polish Baked Donuts

 

Ingredients:

Dough: 1½ cups flour, 

¼ cup sugar, 

¼ tsp salt, 

2 tsp yeast, 

¾ cup warm milk, 

3 Tbsp oil, 

2 egg yolks, 

1 tsp vanilla,

extra flour as needed.

For Coating: 

3 Tbsp melted butter,

 ½ cup sugar

Custard Filling: 

¼ cup sugar, 

2 Tbsp cornstarch, 

1 cup milk, 

1 egg yolk

Steps:

Dough: Combine warm milk, sugar, and yeast; let sit until bubbly. Add oil, yolks, vanilla, flour, and salt; mix until smooth. Knead on floured surface for 5 mins. Cover and let rest 10-15 mins.

Custard Filling: In a saucepan, combine sugar and cornstarch, add milk and yolk. Boil for 1½ mins while stirring, then chill.

Shape & Bake: Roll dough ½-inch thick, cut circles, place on greased sheet, and let rise 1 hour. Bake at 350°F for 10-12 mins.

Coat & Fill: Brush warm donuts with melted butter, roll in sugar, then fill with custard or jam.

Pork Chops Marinade

 Pork Chops Marinade (freezer friendly)

By Lori's Recipe Journal 

Recipe👇

Teriyaki Marinade:

2 pork chops

1 Tablespoon olive oil

2 Tablespoons pineapple juice

2 Tablespoons teriyaki sauce

2 cloves garlic minced

1 teaspoon salt 

Italian Balsamic Marinade:

2 pork chops

2 Tablespoons olive oil

3 Tablespoons balsamic vinegar

1.5 Tablespoons Italian seasoning

2 cloves garlic minced

1/2 teaspoon black pepper 

1 teaspoon salt

Steakhouse Marinade:

2 pork chops 

2 Tablespoons olive oil

2 cloves garlic minced 

2 Tablespoons Worcestershire sauce

1 Tablespoon dijon mustard

1 Tablespoon brown sugar

2 teaspoon Montreal Steak Seasoning

1 teaspoon salt 

Asian Style Marinade:

2 pork chops

2 tablespoons olive oil 

1/4 cup soy sauce 

3 cloves garlic, minced 

1/4 teaspoon white pepper

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

1/4 teaspoon five spice powder

1 tablespoon Shaoxing wine

BBQ Marinade:

2 pork chops

1 Tablespoons olive oil

3 Tablespoons bbq sauce

2 teaspoons bbq seasoning

1 Tablespoon white vinegar

1 teaspoon salt

Instructions

Prepare the Marinade:

Add all the marinade ingredients in to small dish and mix together.  

Marinate the Pork Chops:

Place the pork chops in a shallow glass or plastic container or bag. Pour the marinade onto the pork, turning it so that all sides of the meat are completely coated.

Cover and refrigerate the pork as it marinates for 2-18 hours. 

Alternately, you can seal the bag or container and freeze the pork chop in the marinade for up to 3 months.

Slow Cooker Ravioli Lasagna

 

Ingredients:

- 1 bag (25 oz) frozen cheese ravioli

- 1 pound ground beef or Italian sausage

- 1 jar (24 oz) marinara sauce

- 1 can (14.5 oz) diced tomatoes, drained

- 1 teaspoon Italian seasoning

- 2 cups shredded mozzarella cheese

- 1 cup grated Parmesan cheese

- Fresh basil leaves for garnish (optional)

Instructions:

1. Before you begin, ensure that the ground beef or Italian sausage is browned and drained of any excess fat. This will be the base layer for your lasagna.

2. In the bottom of your slow cooker, spread a thin layer of marinara sauce to prevent sticking.

3. Add a layer of frozen cheese ravioli, making sure to cover the sauce as best as possible.

4. Spoon over a portion of the browned meat, sprinkle with Italian seasoning, then pour on some of the canned diced tomatoes.

5. Sprinkle a generous amount of mozzarella and Parmesan cheeses over the meat and tomato layer.

6. Repeat the layers—ravioli, meat, tomatoes, and cheese—until all ingredients are used up, finishing with a cheese layer on top.

7. Cover and cook on the low setting for 4-6 hours, or until the ravioli is tender and the cheese is bubbling.

8. Let the lasagna sit in the cooker for 10 minutes after turning it off to allow it to set slightly for easier serving.

9. Serve hot with a sprinkle of fresh basil leaves for garnish if desired.

Enjoy your Slow Cooker Ravioli Lasagna with your chosen sides for a complete and satisfying meal that brings a touch of Italian comfort to your dining table.

The Plant That Destroys Cancer Cells

 The Plant That Destroys Cancer Cells in Just 48 Hours! It's 100 Times More Effective Than Chemotherapy

The best part is that it does this without harming healthy cells in the body. In just 48 hours, dandelion roots can act on cancer cells and wipe them out completely.

This groundbreaking research has given hope to cancer patients all over the world. The study’s remarkable results have even prompted additional support for further investigation into this miracle plant. And the best part? Dandelions can be easily found in a clean field, away from busy roads.

One person who experienced the amazing healing properties of dandelions is John Di Carlo, a 72-year-old man. After three years of unsuccessful treatments, he turned to drinking tea made from dandelion root. And within just four months, he was completely healed.

So if you or someone you know is battling cancer, consider exploring the power of dandelion root. It’s a natural and effective alternative to traditional treatments. Give it a try and let the miracle plant work its wonders on your health.

Homemade Summer Sausage

 

Ingredients:

5 lb ground hamburger (no lean burger)

5 Tbsp liquid smoke (found near barbecue sauce)

5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)

2 Tbsp coarse ground pepper

2 Tbsp minced garlic

2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.

Cover and Refrigerate 24 hours.

Take out and knead one more time then make 4 (14x2 inch) logs.

Put them on a cookie sheet with 1-2 inch sides.

Bake at 300 degrees for 3 hours.

Take out and wrap in wax paper with aluminum foil around that.

Refrigerate until well chilled.

Serve by slicing and eating alone or with crackers and cheese.

NOTE:

When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

IF USING VENISON:

Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

Cranberry Pistachio Cheesecake Balls with White Chocolate Coating

 

Elegant and festive, these mini cheesecake bites combine tangy cranberries and crunchy pistachios with a luscious white chocolate shell, finished with a touch of gold for a glamorous holiday treat!

Ingredients

225g cream cheese, softened

1/2 cup powdered sugar

1/4 cup finely chopped dried cranberries

1/4 cup finely chopped pistachios

1/2 teaspoon vanilla extract

200g white chocolate, melted

Edible gold dust (optional, for garnish)

Instructions

Step 1: Prepare the Cheesecake Mixture

In a mixing bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the chopped cranberries and pistachios.

Cover the mixture and refrigerate for 15–20 minutes, or until firm enough to roll.

Step 2: Form the Cheesecake Balls

Scoop out small portions of the chilled mixture and roll them into 1-inch balls.

Arrange the balls on a parchment-lined baking sheet.

Freeze for 10–15 minutes to help them set.

Step 3: Coat with White Chocolate

Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate.

Let the excess chocolate drip off before placing the coated balls back onto the lined baking sheet.

Allow the white chocolate coating to harden completely.

Step 4: Add the Finishing Touches

Once the coating is set, lightly dust the cheesecake balls with edible gold dust for a festive sparkle.

my

ITALIAN SUB SANDWICH

 

This Italian Sub Sandwich is a classic deli favorite, packed with layers of savory meats, melted cheese, fresh veggies, and zesty condiments. It's a perfect sandwich for lunch or dinner, offering a delicious balance of flavors and textures.

INGREDIENTS

For the Sandwich:

1 large sub roll or hoagie roll

4-6 slices of Genoa salami

4-6 slices of Italian pepperoni

4-6 slices of capicola ham

4-6 slices of provolone cheese (or mozzarella)

4-6 slices of ham (optional, for extra layers)

1/4 cup shredded lettuce

1/4 cup thinly sliced red onions

1/4 cup thinly sliced tomatoes

1/4 cup banana peppers or pepperoncini (optional)

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1 teaspoon Italian seasoning

INSTRUCTIONS

1. Prepare the Bread:

Slice the sub roll horizontally, but not all the way through, leaving a hinge so it can be opened like a book.

Toast the bread lightly in the oven or on a skillet, just until the edges are crispy.

2. Layer the Meats and Cheese:

Begin by layering the Genoa salami, pepperoni, and capicola ham on the bottom half of the toasted roll. Add the ham slices if desired.

Top with provolone cheese (or mozzarella) slices. If you prefer, you can also melt the cheese under the broiler for a few seconds for extra gooeyness.

3. Add the Veggies:

Layer on the shredded lettuce, sliced red onions, tomatoes, and banana peppers (if using).

Season with a little salt and pepper to taste.

4. Drizzle with Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and Italian seasoning.

Drizzle this dressing over the sandwich for extra flavor.

5. Assemble the Sandwich:

Close the sandwich and gently press down to compact the ingredients.

Slice the sandwich in half or into smaller portions if desired.

Serving Suggestions:

Serve with a side of chips, pickles, or a simple salad.

This sandwich also pairs well with a refreshing iced tea or a cold Italian soda.

This Italian Sub Sandwich is a crowd-pleaser with its rich combination of meats, cheeses, fresh veggies, and tangy dressing. Whether you’re making it for a family meal or packing it for a picnic, it’s a satisfying, flavorful choice that everyone will love! 

HOMEMADE BUTTER

 HOMEMADE BUTTER! Just 1 ingredient!  Healthier and cheaper than store-bought - Simple recipe!

-Ingredients and Tools

1 pint (2 cups) of heavy cream (organic or grass-fed for the healthiest option)

A pinch of salt (optional)

A stand mixer or hand mixer (or a food processor or mason jar)

-How to Make Homemade Butter

1.Pour the Cream: Put the heavy cream in a bowl.

2.Whip the Cream: Use medium-high speed to whip until it separates into butter and buttermilk (about 5-10 minutes).

3.Separate the Butter and Buttermilk: Pour off the buttermilk.

4.Rinse the Butter: Rinse under cold water to remove any remaining buttermilk.

5.Season and Store: Add salt if desired, then store in the refrigerator.

Slow Cooker Mushroom Chicken

 

Slow Cooker Swiss Steak.

6 medium beef blade steaks

8 oz fresh mushrooms, thinly sliced

1 medium onion, sliced

1 tbs fresh thyme, minced

1 1/2 tsp sweet paprika

3/4 cup chicken stock

1/4 cup dry sherry

1/4 cup flour

4 tbs oil

salt & pepper to taste

2 tbs fresh parsley, chopped

1/2 cup cream

Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.

Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside

Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.

Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.

Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve

Makes either 6 smaller servings or 3 larger servings.

Better than pizza

 Better than pizza! Just grate the potatoes! Easy, quick and cheap recipe.

Ingredients:

4 to 5 potatoes

1 carrot (peeled and grated)

Leek or onion (thinly sliced)

2 eggs

1 glass of plain yogurt

7 oz of wheat flour

3 tomatoes (sliced)

Cheese (shredded)

Parsley (chopped)

Salt and pepper

Olive oil

Instructions:

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

Prepare Potatoes: Peel the potatoes and grate them using a grater. Place them in a large mixing bowl.

Add Vegetables: Add the grated carrot and thinly sliced leek or onion to the bowl with the grated potatoes.

Mix Wet Ingredients: In a separate bowl, beat the eggs and mix them with the plain yogurt.

Combine Ingredients: Pour the egg and yogurt mixture over the grated vegetables. Mix everything together until well combined.

Add Flour: Gradually add the wheat flour to the mixture, stirring continuously, until you get a thick, uniform batter.

Season: Season the batter with salt, pepper, and chopped parsley according to your taste. Mix well to evenly distribute the seasoning.

Grease Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking.

Layer: Spread half of the batter evenly onto the bottom of the greased baking dish.

Add Tomatoes: Arrange the sliced tomatoes on top of the batter layer.

Cheese Layer: Sprinkle a generous amount of shredded cheese over the tomatoes.

Repeat Layers: Add the remaining batter on top of the cheese layer, spreading it out evenly.

Final Touches: Top with another layer of sliced tomatoes and sprinkle more shredded cheese on top.

Bake: Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and the potatoes are cooked through.

Serve: Once baked, remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your delicious potato and veggie bake!

This dish sounds hearty and flavorful, perfect for a comforting meal. Enjoy!

Best Subtropical Fruit Trees

 

 8 Exotic Fruits To Grow In Your Garden

1. Mango (Mangifera indica)

Why Grow: Sweet, juicy flesh and tropical aroma; great for fresh eating, juicing, or cooking.

Growing Tips: Plant in well-draining soil, provide ample sunlight, and shield from frost when young.

2. Avocado (Persea americana)

Why Grow: Creamy, nutrient-dense fruits perfect for salads, spreads, and smoothies.

Growing Tips: Plant in a sheltered spot, water deeply but infrequently, and ensure good drainage.

3. Papaya (Carica papaya)

Why Grow: Fast-growing with sweet, orange fruits rich in vitamins A and C.

Growing Tips: Choose a sunny location, keep soil moist, and support young plants.

4. Guava (Psidium guajava)

Why Grow: Fragrant, sweet fruits used in beverages, desserts, and jams.

Growing Tips: Tolerates various soils, prefers full sun, and benefits from regular pruning.

5. Lychee (Litchi chinensis)

Why Grow: Juicy, translucent flesh with floral sweetness.

Growing Tips: Plant in well-draining soil, protect from strong winds, and keep consistently moist.

6. Dragon Fruit (Hylocereus spp.)

Why Grow: Vibrant, mildly refreshing taste with antioxidants.

Growing Tips: Needs well-draining soil, support for climbing stems, and warmth to thrive.

7. Passion Fruit (Passiflora edulis)

Why Grow: Tangy-sweet fruits ideal for juices, desserts, and cocktails.

Growing Tips: Plant in full sun, water well during fruiting, and provide a trellis for support.

8. Kumquat (Fortunella spp.)

Why Grow: Small, tangy-sweet fruits eaten whole or used in preserves.

Growing Tips: Hardy in containers, prefers sunny spots, and benefits from regular pruning.

HEAVENLY PINEAPPLE CHEESEBALL!!!

 

Ingredients:

2 packages of softened and room temperature cream cheese.

1 can crushed pineapple, drained very well

½ cup chopped green onions

½ cup chopped green pepper

1 tsp seasoning salt

1 tsp lemon pepper seasoning

2 cups pecans, chopped nicely

Assorted cracker

How to Make Heavenly Pineapple Cheeseball

FIRST STEP:

In a large bowl, beat the cream cheese until it is smooth

Gently fold in the vegetables

SECOND STEP:

Add the seasonings

Add ½ cup chopped pecans

THIRD STEP:

Place this on a sheet of plastic wrap, roll and shape the cheese into a ball.

Refrigerate overnight

FOURTH STEP:

Just before serving, roll the ball into the remaining chopped pecans

Set the ball onto the center of a plate and surround it with a variety of crackers

Enjoy!

Quick 10-Minute Bread

 Quick 10-Minute Bread Recipe (No Oven Needed!)

This is one of the tastiest breads you’ll ever make, and it’s super simple. Perfect for beginners!

Ingredients:

4 cups (480g) all-purpose flour

1 cup (220g) plain yogurt

1 cup (200ml) water

1 packet (10g) baking powder

1 teaspoon (8g) salt

1 tablespoon (10ml) vegetable oil

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.

Add the yogurt and water gradually, mixing until the dough starts to come together.

Knead the dough for about 5 minutes until it becomes smooth and elastic.

2. Divide and Shape:

Divide the dough into 6–8 equal portions. Roll each portion into a ball and flatten it slightly to form a round shape (about 1/2 inch thick).

3. Cook the Bread:

Heat a non-stick skillet or frying pan over medium heat. Brush the pan lightly with vegetable oil.

Place the flattened dough pieces into the hot pan. Cook each side for about 2–3 minutes or until golden brown and fully cooked through.

4. Serve and Enjoy:

Remove the bread from the pan and place it on a plate. Serve warm with butter, jam, or your favorite spread.

Perfect for dipping into soups, serving with curries, or enjoying on its own!

This quick bread is soft, fluffy, and ready in no time!

Elegant White Chocolate Raspberry Cheesecake

 

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

1 cup white chocolate chips

1/2 cup sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/4 cup heavy cream

For the Raspberry Sauce:

1 cup fresh raspberries (or frozen, thawed)

2 tbsp sugar

1 tbsp lemon juice

Instructions:

1. Prepare the crust:

Preheat the oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.

Press the mixture into the bottom of a springform pan to form a smooth crust.

Bake for 10-12 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the cheesecake filling:

In a microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring each time, until smooth. Let it cool slightly.

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

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

Stir in the vanilla extract, sour cream, and heavy cream.

Finally, fold in the melted white chocolate until fully incorporated.

3. Bake the cheesecake:

Pour the cheesecake batter into the prepared crust.

Bake for 50-60 minutes, or until the center is mostly set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Afterward, remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.

4. Make the raspberry sauce:

In a small saucepan, combine the raspberries

Pineapple Coconut Dream Cake

 

Ingredients:

1 box yellow cake mix

1 can (20 oz) crushed pineapple, with juice

1 cup sweetened shredded coconut

1 package (3.4 oz) instant vanilla pudding mix

1 cup cold milk

1 container (8 oz) whipped topping, thawed

Directions:

Bake the yellow cake as directed on the package, using a 9x13 inch pan. Let cool completely.

In a bowl, combine crushed pineapple (with its juice) and half the coconut.

Poke holes in the cooled cake with the back of a wooden spoon. Pour the pineapple and coconut mixture over the cake, letting it soak into the holes.

In another bowl, whisk together the pudding mix and milk until smooth. Spread over the cake.

Spread whipped topping over the pudding layer. Sprinkle with the remaining shredded coconut.

Refrigerate the cake for at least 4 hours, or overnight, before serving.

Enjoy the Pineapple Coconut Dream Cake as a refreshing and tropical dessert that’s sure to please.

Beef and Cheese Chimichanga

 

Ingredients :  

 1 pound ground beef

 1 can (16 ounces) refried beans

 1/2 cup finely chopped onion

 3 cans (8 ounces each) tomato sauce, divided

 2 teaspoons chili powder

 1 teaspoon minced garlic

 1/2 teaspoon ground cumin

 12 flour tortillas (10 inches), warmed.

 1 can (4 ounces) chopped green chilies.

 1 can (4 ounces) chopped jalapeno peppers.

 Oil for deep-fat frying.

 1-1/2 cups shredded cheddar cheese.

   Direction :  

 In a large skillet, cook beef over medium heat until no longer pink; drain.

 Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover.

 Fold in both sides and roll-up. Fasten with toothpicks.

 In a large saucepan, combine the chilies, peppers, and remaining tomato sauce; heat through.

 In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.

 Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.

 Drain on paper towels. Sprinkle with cheese.

 Serve with sauce.

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

 

Ingredients:

2 tablespoons oil or butter

4 (6 ounce) boneless skinless chicken breasts, pounded thin

Salt and pepper to taste

8 ounces mushrooms, sliced

1 small onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1/4 cup dry white wine or chicken broth

1/2 cup chicken broth

1/2 cup heavy/whipping cream

1 tablespoon grainy mustard

1 tablespoon dijon mustard

1/2 cup asiago cheese, grated

Directions:

Heat the oil in a heavy bottomed skillet over medium-high heat.

Season the chicken with salt and pepper, add to the pan and cook until golden brown on both sides, about 4-6 minutes per side, then set aside.

Add the mushrooms and onion to the pan; cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.

Mix in the garlic and thyme, cook until fragrant, about 30 seconds.

Add the wine and deglaze the pan.

Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken back, bring to a boil and simmer until the sauce thickens, about 5 minutes.

Stir in the asiago cheese until melted, remove from heat and serve.

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

Kcal: 550 kcal | Servings: 4

 

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.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 600 kcal | Servings: 4 servings

Iowa Party Bites Recipe

 "I live in Iowa and had never even heard of these! Must be a new thing, but I was totally sold after trying them. Perfect for watching the game!"

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

Ingredients

1 (10 oz ) tostitos scoops tortilla chips

1 (8 0z) block cream cheese, softened

8 oz shredded mozzarella cheese

1 egg

1 (15 oz) can sweet corn, drained

1 (4 oz) can green chiles, mild or medium

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ cup grated parmesan cheese, for tops

How to Make Iowa Party Bites

Preheat oven to 425 degrees F.

Lightly grease two large baking sheets or line them with parchment paper. Tightly arrange chips on the sheets cup side up.

In a large bowl, mix together cream cheese, mozzarella, egg, corn, chiles, garlic, salt, and pepper.

Scoop filling into chips, about 1 tablespoon in each one.

Sprinkle tops with parmesan cheese.

Bake for 13-15 minutes or until tops begin to brown and cheese is bubbling.

Serve warm and enjoy!

Orange Creamsicle Truffles

 

1 cup white chocolate chips

¼ cup unsalted butter

1 tablespoon orange zest

3 tablespoons heavy whipping cream

½ teaspoon orange extract

¼ teaspoon vanilla extract

1 drop orange food coloring

¼ cup powdered sugar

Instructions:

Add the white chocolate chips to a medium bowl and set aside.

In a small saucepan, melt the butter and orange zest together. Stir in the heavy cream and bring to a simmer over medium heat.

As soon as the mixture comes to a simmer, pour through a sieve into the white chocolate chips to strain out the orange zest. Allow the mixture to sit for 1 to 2 minutes to soften the chocolate.

Add the extracts and food coloring and whisk the mixture until smooth and all ingredients are fully incorporated. The mixture may initially separate from the butter, but continue whisking/stirring and it will incorporate.

If needed, heat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted all the way.

Cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.

Scoop 1 to 1½ tablespoons of the truffle mixture and form into balls, then roll the balls in the powdered sugar.

Refrigerate the truffles for another 30 minutes to 1 hour before serving.

Amish Baked Custard

 

Ingredients:

4 large eggs

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

3 cups whole milk, heated until warm

Ground cinnamon for topping

Directions:

Preheat your oven to 325°F (165°C). Lightly grease a 9-inch pie dish.

In a large bowl, whisk together eggs, sugar, salt, vanilla extract, and nutmeg until well combined.

Gradually add warm milk to the egg mixture, stirring continuously.

Pour the custard mixture into the prepared pie dish. Sprinkle the top lightly with ground cinnamon.

Place the pie dish in a large baking pan and add hot water to the baking pan until it reaches halfway up the sides of the pie dish (water bath).

Bake in the preheated oven for 55-60 minutes, or until the custard is set but still slightly jiggly in the center.

Remove from the oven and water bath, and let cool on a wire rack. Once cool, refrigerate until fully chilled.

Serve this Amish Baked Custard as a rich, creamy dessert, perfect for a comforting finish to any meal.

Cabbage and Eggs Breakfast Recipe

 

Ingredients:

1 tbsp butter and olive oil

1 garlic clove, minced

1 cup thinly sliced cabbage

2 eggs, lightly beaten

Salt and pepper to taste

Instructions:

1. Heat a non-stick skillet over medium heat.

2. Add the butter and olive oil mixture, spreading it evenly.

3. Sauté the minced garlic for about 20 seconds until fragrant.

4. Add the shredded cabbage to the skillet. Cook, stirring frequently, until softened (about 3–5 minutes). For a slightly browned texture, cook for an additional 1–2 minutes.

5. Spread the cabbage evenly in the skillet.

6. Pour the lightly beaten eggs into the skillet, tilting it slightly for even distribution.

7. Cook the eggs for 15–20 seconds without stirring, then gently fold them until fully cooked.

8. Remove from heat and serve immediately.

cream cheese spinach puffs

 

This cream cheese spinach puffs are the perfect party appetizer!

Recipe:

1 sheet puff pastry

7 oz baby spinach

2 garlic cloves, minced

1 tbsp olive oil

8 oz cream cheese

1/2 cup mozzarella cheese

1 egg

1 egg yolk

1 pinch salt

1 pinch black pepper

INSTRUCTIONS

Preheat the oven to 400 degrees F (200 C) and line a baking tray with parchment paper.

Heat a pan over medium heat, add olive oil and when hot, sautee the garlic for 2 minutes or until soft.

Then, add the spinach, season with a pinch of salt and pepper, and sautee until soft. Remove the pan and set it aside to cold down.

Cut the puff pastry sheet into 6 or 12 squares, depending on the size you desire, and place them on the baking tray. This recipe makes six big puffs or 12 small puffs.

Into a mixing bowl, add the spinach, cream cheese, mozzarella cheese, and one egg. Season with a pinch of salt and pepper and mix everything.

Divide the spinach mixture into each sq

The Beef and Veal Meatballs with Homemade Marinara Sauce

 

*Meatballs 

- 1 lb ground beef 

- 1/2 lb ground veal 

- 1/2 cup breadcrumbs 

- 1/2 cup Parmesan cheese 

- 1 egg 

- 1/4 cup parsley 

- 2 cloves garlic 

- Salt and pepper 

- Italian seasoning 

*Homemade Marinara Sauce 

- 2 cups crushed tomatoes 

- 1/4 cup olive oil 

- 4 cloves garlic 

- Salt and pepper 

- Italian seasoning 

- Fresh basil 

*Instructions 

1. Preheat oven to 400°F (200°C) 

2. Mix meatball ingredients; form into balls 

3. Bake 18-20 minutes 

4. Heat olive oil; add garlic 

5. Add crushed tomatoes; simmer 20-30 minutes 

6. Combine meatballs and marinara sauce 

7. Serve with pasta and Parmesan cheese 

*Enjoy! 

Creamy Spinach & Mushroom Lasagna

 

Ingredients 

12 lasagna noodles, cooked

10 oz fresh spinach

8 oz mushrooms, sliced

2 cups ricotta cheese

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

3 cups Alfredo sauce

2 tbsp olive oil

1 clove garlic, minced

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions 

Prep Spinach & Mushrooms: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms and cook until soft, about 5-6 minutes. Add spinach and cook until wilted. Season with salt and pepper. Set aside.

Layer Lasagna: In a greased 9x13 baking dish, spread a thin layer of Alfredo sauce. Add 3 lasagna noodles. Top with some spinach-mushroom mixture, ricotta, mozzarella, and Parmesan. Repeat layers until ingredients are used, finishing with a layer of Alfredo sauce and mozzarella.

Bake: Preheat oven to 375°F (190°C). Cover the lasagna with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until bubbly and golden.

Serve: Let the lasagna cool for 5 minutes before slicing. Garnish with fresh parsley and enjoy!

Prep Time  20 minutes

Cook Time  45 minutes

Total Time  1 hour 5 minutes

Servings  8

Calories  450 kcal (per serving

Asparagus Stuffed Chicken Breast

 

Ingredients:

• 4 boneless, skinless chicken breasts

• 12 asparagus spears, trimmed

• 1 cup mozzarella cheese, shredded

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and pepper to taste

• 2 tablespoons olive oil

• Fresh parsley, chopped (for garnish)

Directions:

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

2. Lay each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness.

3. Season each chicken breast with garlic powder, paprika, salt, and pepper on both sides.

4. Place 3 asparagus spears and a generous sprinkle of mozzarella cheese on one end of each chicken breast.

5. Roll up the chicken breast, securing the filling inside with toothpicks or kitchen twine.

6. Heat olive oil in an oven-safe skillet over medium-high heat.

7. Sear the stuffed chicken breasts for about 2 minutes on each side until they turn golden brown.

8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

9. Garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 315 kcal | Servings: 4 servings

Italian Stromboli

 

Ingredients:

1 tube of Pillsbury pizza crust

8 slices of deli ham

10 slices of Genoa salami

12 slices of sandwich pepperoni

8 slices provolone cheese (or use shredded mozzarella)

2 tablespoons of butter

2 minced garlic cloves

2 teaspoons chopped parsley

3 tablespoons Parmesan cheese

Instructions:

Prepare Garlic Butter:

Melt the butter in the microwave. Stir in minced garlic, chopped parsley, and Parmesan cheese. Set the mixture aside.

Preheat the Oven:

Follow the instructions on the pizza dough package to preheat the oven.

Prepare the Baking Sheet:

Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Roll Out Pizza Crust:

Unroll and stretch the pizza crust to nearly the size of your baking sheet.

Layer the Ingredients:

Begin layering with slices of deli ham, followed by Genoa salami, sandwich pepperoni, and finish with provolone or shredded mozzarella cheese.

Roll the Stromboli:

Roll the pizza dough tightly from one end, lengthwise. Ensure the seam is sealed by pinching the edges, and tuck the ends underneath.

Score the Top:

Use a serrated knife to make a few shallow cuts on top of the stromboli. This allows steam to escape during baking.

Brush with Garlic Butter:

Generously brush the garlic butter mixture over the top of the rolled stromboli.

Bake:

Place the stromboli in the oven and bake according to the package instructions for pizza dough. The cooking time is typically the same as a regular pizza.

Serve:

Once the stromboli is golden brown and fully baked, allow it to cool for a few minutes. Slice and serve warm, optionally with marinara sauce for dipping.

Enjoy your delicious homemade Italian Stromboli!

Cheesy Bread Recipe

 

Ingredients

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 egg

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

Cooking spray (e.g., Pam)

Parchment paper

Instructions Cheesy Bread recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

See also French Onion Beef and Noodles

Step 2: Prepare the Mixture

In a mixing bowl, combine mozzarella, Parmesan, egg, garlic powder, and Italian seasoning. Mix until well combined.

Step 3: Prepare the Baking Sheet

Line a cookie sheet with parchment paper and spray it lightly with cooking spray.

Step 4: Spread the Mixture

Spread the cheese mixture evenly on the prepared baking sheet, forming a thin layer.

Step 5: Bake

Place the baking sheet in the oven and bake for 12–15 minutes, or until the edges start to brown.

Step 6: Broil

For an extra crispy top, turn the broiler on for 1 minute. Keep an eye on it to avoid burning.

Step 7: Serve and Enjoy

Remove from the oven, let it cool slightly, and cut into squares. Serve warm.

Crepes recipe

 

Ingredient:

2 cups of milk

4 eggs

3 tbsp. Butter melted

1 tbsp. sugar

1 1/2 tbsp. Vanilla

1/8 tsp. salt

1 1/2 cups flour

Cream cheese filling

1-8 oz. Cream cheese package, soft

1 1/4 cups of powdered sugar

1 tbsp. Lemon juice

3/4 tsp. Vanilla

1 cup heavy whipping cream

4 tbsp. soft sugar

Strawberry

4 cups strawberries, sliced

Preparation

Add eggs, milk, butter, sugar, vanilla, salt and flour to a blender. Mix the crepe batter for 15-20 seconds or until completely combined.

Refrigerate for at least an hour or overnight.

Spray an 8-10 inch nonstick pan with cooking spray and add 1/4 cup of the crepe batter into the pan.

Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top looks dry and it slides easily into the pan.

Enjoy !

Soft Lemon Biscuits

   

Ingredients:

2 large eggs

100 g (½ cup) granulated sugar

80 ml (⅓ cup) sunflower oil

Zest of 1 lemon

50 ml (3 tablespoons) fresh lemon juice

380 g (3 cups) all-purpose flour

12 g (2½ teaspoons) baking powder

80 g (½ cup) powdered sugar, for dusting

Directions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the sunflower oil, lemon zest, and lemon juice, mixing until smooth.

3. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

4. Shape the Biscuits: Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

5. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

6. Dust with Powdered Sugar: Once cooled, dust the biscuits with powdered sugar before serving.

Nutritional Information:

 Prep Time: 15 minutes | Cooking Time: 12-15 minutes | Total Time: 30 minutes

 Kcal: Approximately 150 kcal per biscuit

 Servings: Makes about 20 biscuits

Blueberry Lime Cheesecake Cupcakes

  

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lime zest

1 tablespoon lime juice

1 cup blueberry preserves

1 cup fresh blueberries

1/2 cup purple-tinted cream cheese frosting

Lime slices and zest for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a bowl, mix together the flour, softened butter, granulated sugar, and vanilla extract until the mixture forms a soft dough.

Press the dough evenly into the bottom of the prepared muffin tin, about 1 tablespoon per cup. Bake for 10 minutes, or until lightly golden. Allow to cool.

In another bowl, beat the cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.

Spoon a layer of blueberry preserves over the cooled crust in each cup.

Pipe the cream cheese mixture over the blueberry layer, filling each cup nearly to the top.Spoon remaining blueberry preserves over cream cheese mixture.

Top with a swirl of purple-tinted cream cheese frosting.

Garnish with fresh blueberries, lime slices, and lime zest.

Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 210 kcal per cupcake | Servings: 12 cupcakes

Stuffed Pepper Soup

 Stuffed Pepper Soup Is a Full Meal in a Bowl, Don't Lose this Recipe 

Ingredients

1 pound ground sirloin

1 green bell pepper, chopped

1 cup finely diced onion

1 (29 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (14 ounce) can chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

salt and pepper to taste

1 cup white rice

Directions

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.

In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

Country Ranch Green Beans 'n Potatoes with Bacon

 

Ingredients:

1 pound fresh green beans, trimmed 

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

6 slices bacon, cooked and crumbled 

1 packet ranch seasoning mix 

3 tablespoons butter, melted 

2 cloves garlic, minced 

Salt and pepper to taste 

Fresh parsley, chopped (for garnish) 

Instructions:

Cook the Potatoes:

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

Cook the Green Beans:

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

Cook the Bacon:

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

Make the Ranch Butter:

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

Combine Everything:

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

Serve:

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

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