Pecan Praline Cake

 

Ingredients:

 For the Cake: 

1 cup of soft unsalted butter.

2 cups of white sugar

4 big eggs

3 cups of regular flour

1 small spoon of baking powder

Half a teaspoon of baking soda

Half a teaspoon of salt

1 cup of full-fat milk

1 small spoon of vanilla flavor

1 and a half cups of chopped pecans (toasted)

Regarding the praline. Frosting:

1/2 cup of butter without salt

1 cup of packed brown sugar

1/4 cup of full-fat milk

1 teaspoon of vanilla flavoring

2 cups of powdered sugar (sifted)

1/2 cup of chopped pecans can be added as a topping if desired.

Directions:

For the dessert:

Heat your oven to 350°F (175°C) before using it. Put grease and flour on two cake pans that are 9 inches in diameter.

In a big bowl, mix the butter and sugar until it becomes light and fluffy.

Put the eggs in one by one, mixing well after each one.

In another bowl, mix the flour, baking powder, baking soda, and salt.

Mix the dry ingredients with the creamy mixture, adding milk in between. Start and finish with the dry ingredients. Stir until everything is mixed.

Add the vanilla extract and gently mix in the toasted pecans.

Put the same amount of batter into each of the cake pans that have been prepared.

Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then flip them onto wire racks to cool completely.

To make the sweet icing, melt the butter in a saucepan on medium heat. Mix the brown sugar and milk together and heat until it boils. Cook for 1 minute while stirring continuously.

Take off the heat and mix in the vanilla.

Slowly mix the powdered sugar until the icing becomes smooth.

If the frosting becomes too thick, just add a bit more milk to make it thinner and easier to pour.

Putting together the cake:

Put one of the cold cake layers on a plate for serving.

Put a coating of the sweet icing on top.

Put the second cake layer on top and pour the rest of the icing over the cake, allowing it to flow down the sides.

You can add chopped pecans on top of the cake if you want to give it more flavor and make it look nicer.

Allow the frosting to harden before cutting and serving.

Enjoy your tasty Pecan Praline Cake!

Cheesesteak Tortellini in Rich Provolone

 

Cheesesteak Tortellini in Rich Provolone Sauce

This comforting and innovative dish combines the beloved flavors of a classic Philly cheesesteak with the creamy indulgence of tortellini. Tender cheese-filled pasta is tossed in a velvety provolone sauce, complemented by sautéed strips of beef and a medley of vegetables. Perfect for those who enjoy a fusion of flavors and a touch of gourmet comfort food.

Ingredients

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)

1 tablespoon olive oil

For the Cheesesteak Filling:

1 lb thinly sliced beef steak (such as ribeye or sirloin)

1 tablespoon olive oil

1 large onion, sliced

1 green bell pepper, sliced

Salt and pepper to taste

For the Provolone Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 cup shredded provolone cheese

Salt and pepper to taste

Directions

Cook the Tortellini:

Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the Cheesesteak Filling:

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the Provolone Sauce:

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and Serve:

Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through, then serve immediately, garnished with additional provolone if desired.

Variations

Vegetarian Option: Replace the beef with sautéed mushrooms, bell peppers, and onions to create a vegetarian version. You can use a meat substitute if you prefer.

Different Cheeses: Experiment with cheeses like cheddar, mozzarella, or a blend of cheeses for a different flavor profile.

Spicy Kick: Add a touch of hot sauce or red pepper flakes to the sauce for a bit of heat.

Creamy Alternatives: For a lighter version, use half-and-half or non-dairy milk to make a lighter sauce.

Additional Veggies: Incorporate vegetables like spinach, sun-dried tomatoes, or roasted red peppers for extra texture and flavor.

Tips

Cooking the Beef: Ensure the beef is thinly sliced for an authentic cheesesteak experience. Sauté it quickly over high heat to retain its tenderness.

Sauce Consistency: Make a roux with butter and flour before adding milk to thicken the sauce.

Seasoning: Season the sauce and beef well with salt, pepper, and perhaps garlic powder or fresh herbs.

Cooking Tortellini: Cook the tortellini until al dente before adding it to the sauce to avoid overcooking.

Recipe Info

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

KETO MAGIC COOKIES

 

Get ready to be transported into the realm of keto dessert enchantment with our mesmerizing Keto Magic Cookies! These delightful treats redefine the boundaries of what’s possible in low-carb baking. A harmonious blend of chopped walnuts, pecans, chocolate chips, and unsweetened coconut flakes, these cookies boast a mere 2 grams of net carbs per serving. Brace yourself for an indulgent journey into the world of guilt-free sweetness.

These keto magic cookies are truly MAGICAL! No flour, 2 grams net carbs in each cookie, and high in protein. They taste like candy!

PREP TIME15 mins

COOK TIME10 mins

TOTAL TIME25 mins

COURSEDessert

SERVINGS15 cookies

CALORIES172 kcal

EQUIPMENT

Mixing Bowl

Baking Sheet

INGREDIENTS  

1/3 cup Chopped Walnuts

1/2 cup Chopped Pecans

1/3 cup Swerve Confectioner’s Sugar Substitute

1/2 cup Bake Believe Semi-Sweet Chocolate Chips

1/2 cup Unsweetened Coconut Flakes

3 tbsp Coconut Oil melted

3 Egg Yolks

4 tbsp Butter melted

1/2 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

INSTRUCTIONS 

Add the egg yolks, oil and butter to a mixing bowl, and blend until well combined.

Mix in the remaining ingredients, and stir well to combine.

Chill the batter in the fridge for 1 hour until set.

Preheat the oven to 350 degrees.

Drop the batter by the spoonful onto a parchment lined baking sheet, and form into a cookie shape.

Bake for 10 minutes.

Allow to cool completely before serving.

NOTES

Calories: 172 Net Carbs: 2 Net Carbs Per Serving

Crafting a Culinary Tale: Keto Magic Cookies Unveiled

In the magical world of keto baking, these enchanting cookies reign supreme. From the earthy crunch of chopped nuts to the decadence of semi-sweet chocolate chips, each element contributes to the spellbinding symphony of flavors. The use of Swerve Confectioner’s Sugar Substitute keeps the carb count minimal, making these cookies a guilt-free delight.

The combination of coconut oil and butter creates a luxurious texture, ensuring that each bite is a heavenly experience. The touch of vanilla extract and ground cinnamon adds a subtle yet transformative depth to the overall flavor profile.

Crafted with precision and passion, these Keto Magic Cookies prove that indulgence can be both delightful and health-conscious. Enjoy the magic, one blissful bite at a time.

Elevate Your Dessert Experience:

To enhance your experience, consider pairing these magic cookies with a dollop of keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream. The possibilities are as endless as the enchantment these cookies bring to your palate.

Conclusion: Embark on a Sweet Journey:

In conclusion, the Keto Magic Cookies embody the spirit of indulgence without compromise. Whether you’re following a keto lifestyle or simply seeking a delightful treat, these cookies are a testament to the magical possibilities within the realm of low-carb baking. Crafted with care and designed to enchant, these cookies invite you to savor the blissful intersection of flavor and health-conscious choices. Prepare to be enchanted!

 

Crescent Roll Breakfast Casserole

Do you need an easy solution for a filling breakfast? This crescent roll breakfast casserole can be prepared the night before and baked in the oven in the morning. Loaded with sausage, eggs, cheese, and buttery crescent rolls, this simple-to-make breakfast makes any day feel special!

Easy Breakfast Casserole

I’m back with another super easy make-ahead breakfast recipe! This recipe for crescent roll breakfast casserole is quick to prepare and perfect for serving to a crowd for a Christmas morning breakfast, or to your family as a hearty weekday breakfast.

If you’ve visited here before, you probably know that I’m no stranger to easy breakfast casseroles! I just love how everything bakes up in one dish. My make-ahead breakfast casserole, hashbrown breakfast casserole and tater tot breakfast casserole are among my favorites! We even love this enchilada breakfast casserole for a change.

This crescent roll breakfast casserole starts with a tube of refrigerated crescent roll dough. You know the kind – it comes in a cardboard tube that you pop open. I usually have a tube or two hanging around in my fridge and I often use them for making my sausage breakfast pizza.

Next, you layer on some cooked crumbled sausage, cheese, and eggs. At this point, you can store the unbaked casserole in the fridge to bake in the morning or you can bake everything for about 35 minutes. Easy peasy!

Why This Recipe Works

Customizable. The great thing about this recipe, in addition to being able to make it ahead, is that you can also customize it to your tastes. Don’t like sausage? Try bacon instead. Want to add more veggies to your diet? Throw in what you have in the fridge. Keep reading to learn about some more variation ideas.

Taste and texture. The crescent roll dough puffs up as it bakes and absorbs some of the egg mixture to make a deliciously light and fluffy texture. Each mouthful is full of tasty sausage, buttery eggs and crescent rolls, and gooey cheese. It doesn’t get any better!

An anytime meal. Enjoy it on Christmas morning or Sunday brunch. Bring leftovers in your lunch the next day or have breakfast for dinner one night!

Recipe Ingredients

All of the ingredients are pretty straightforward for this recipe and you should be able to find them easily in most grocery stores.

Find the full printable recipe with specific measurements below.

Refrigerated crescent rolls: These are the ones that come in a tube. They usually have precut perforations on the dough that let you easily tear it apart to make crescent rolls. You can find these rolls in the refrigerated section of your grocery store, often near dairy products.

Breakfast sausage: My family loves the mild flavor of breakfast sausage, but feel free to use any variety of sausage that you like. 

Eggs: You need 8 large eggs for this recipe, which sounds like a lot, but the casserole is very hearty and filling, so it goes a long way.

Cheese: I use cheddar cheese with some Monterey jack for added flavor. Shredded cheese is always better when you grate it yourself.

Variations

Don’t you love when you can take a recipe and mix it up a little? Not only does it mean you can customize it to your tastes, but you can also use up ingredients you have on hand to make the recipe your own!

Here are some ideas for variations to get you started:

For a different flavor, you can use sage sausage and Gruyere cheese.

Use biscuits instead of crescents like I do in breakfast casserole with biscuits!

You can use all cheddar or even substitute it with mozzarella cheese if you prefer.

Swap the pork sausage for diced baked ham or bacon crumbles. 

For a little kick, add a few dashes of hot sauce and red pepper flakes with the eggs. 

Add in some sauteed vegetables such as onions, bell peppers, or mushrooms.

Sprinkle some chopped green onions over the casserole for a hint of green.

Add some chopped fresh herbs for a fresh flavor.

How to Make Crescent Roll Breakfast Casserole

Follow these easy instructions to make this delicious sausage crescent roll breakfast casserole!

Unroll crescent dough. Open up your tube of refrigerated crescent dough and press it into a greased baking dish. Remember to press the perforated edges together with your finger until the dough is as smooth as you can get it.

Cook sausage. Add your sausage to a skillet and cook until it’s browned, breaking it up into crumbles as it cooks. Let it drain on a paper towel-lined plate while you make the egg mixture.

Whisk eggs. Add the eggs to a large bowl and whisk as if you were making scrambled eggs. Add the milk and seasoning and whisk some more.

Assemble. Sprinkle the sausage over the dough, then the cheese in an even layer, and finally pour the egg mixture over the top of everything.

Bake. It takes 35 – 40 minutes at 375°F for the casserole to bake completely. Please let the casserole cool slightly before serving!

Expert Tips

Top browning too quickly? If it looks like the top of the casserole is browning too much before the middle of your casserole is cooked, cover the dish with aluminum foil while it continues to bake.

Drain the sausage. Don’t skip this step or you’ll end up with a greasy casserole. Line a plate with a paper towel and spoon the cooked sausage on top. The paper towel will absorb any additional grease.

Smooth out the crescent roll dough. Unrolled crescent roll dough has perforations in it that you normally use to tear the crescents apart. Press these perforations together with your finger to make the dough one smooth piece.

Grease the baking dish. Be sure to spray it with cooking spray. For easing slicing and serving, you want to create a nonstick surface so that once it is sliced, it comes out of the pan without falling apart.

Easy Cheesy Baked Tortellini

 

If you’re looking for cheap and easy dinner recipes for the family, this cheesy baked tortellini casserole is THE BEST simple weeknight meal for picky eaters!

Who doesn’t love tortellini? Cute pasta stuffed with cheese, yes please. It’s even better when it’s tossed with a creamy meat sauce and then baked with mozzarella and parmesan sprinkled over top.

This cheap and simple dinner recipe is perfect for busy moms and dads, especially on hectic weeknights when that’s all you want to do is eat and relax.

You can use fresh or frozen tortellini, it doesn’t really matter. Other than the pasta you’ll just need 4 basic ingredients: ground beef, tomato sauce, cream cheese and the shredded cheese of your choice to sprinkle over top.

Easy Baked Tortellini Casserole With Ground Beef

Start by cooking the pasta a la dente according to the package directions; drain and set aside.

In a large skillet, brown the ground beef with a little garlic, salt, pepper and Italian seasoning.

Remove the excess grease from the beef and mix with a 24 ounce jar of tomato sauce. Add the cream cheese to the mixture and allow it to melt. Stir well and then gently toss your cooked tortellini into the pan.

Pour the mixture into a greased 9×13 baking dish and then top with shredded mozzarella and grated or shredded parmesan cheese.

Bake in the center rack of a 350 degree oven for about 20 minutes and then bake for an additional 2-3 minutes with the broiler on.

Cheesy Baked Tortellini Casserole With Meat Sauce

Looking for quick and easy dinner recipes for the family? This simple recipe is the BEST meal for busy weeknights. Even your picky eaters will love it! It’s made with just a handful of cheap and basic ingredients.

Ingredients:

1 (20oz) container of refrigerated or frozen cheese tortellini

1 lb ground beef

1 (24oz) jar of tomato sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9×13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additonal 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

Enjoy !

 

Peanut Butter Cookies

These classic peanut butter cookies are soft, chewy, and incredibly easy to make. Perfect for satisfying your sweet tooth!

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the peanut butter, granulated sugar, and brown sugar on high until creamy and smooth, about 2-3 minutes.

Add the egg and vanilla extract, and mix until combined.

Using a heaping tablespoon of dough, roll into 1 1/4-inch balls and place on the prepared baking sheet, about 2-3 inches apart.

Use a fork to press the cookies down, creating a cross-hatch pattern.

Bake in the preheated oven for about 8 minutes.

Let the cookies cool completely on the baking sheet before removing them.

Store in an airtight container and

 enjoy!

Soft Lemon Biscuits Recipe

 

These Soft Lemon Biscuits are a delightful treat, perfect for brightening up any day with their refreshing citrus flavor. Easy to make and wonderfully soft, these biscuits are ideal for afternoon tea or as a sweet snack. The combination of lemon zest and juice infuses each bite with a burst of flavor, making them irresistible. Enjoy these biscuits fresh out of the oven or dusted with powdered sugar!

Preparation Time

Prep Time: 15 minutes

Bake Time: 12-15 minutes

Total Time: 30 minutes

Ingredients

For the Biscuits:

2 eggs

100 g (1/2 cup) sugar

80 ml (1/3 cup) sunflower oil

Zest of 1 lemon

50 ml (3 tablespoons) lemon juice

380 g (3 cups) all-purpose flour

12 g (2 1/2 teaspoons) baking powder

For Dusting:

80 g (1/2 cup) powdered sugar

Directions

Preheat the Oven:

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

Mix Wet Ingredients:

In a large mixing bowl, whisk together the eggs and sugar until well combined.

Add the sunflower oil, lemon zest, and lemon juice, mixing until smooth.

Combine Dry Ingredients:

In another bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Shape the Biscuits:

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

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.

Dust with Powdered Sugar:

Once cooled, dust the biscuits with powdered sugar before serving.

Serving Suggestions

Serve these biscuits warm with a cup of tea or coffee.

Pair with lemon curd or a dollop of whipped cream for an extra treat.

Cooking Tips

For added flavor, you can substitute some of the sunflower oil with melted butter.

Ensure your baking powder is fresh for the best rise.

Nutritional Benefits

These biscuits provide a delightful source of carbohydrates and a hint of vitamin C from the lemon.

Using sunflower oil contributes healthy fats to your diet.

Dietary Information

Vegetarian: Yes

Nut-Free: Yes

Gluten: Contains gluten (flour)

Nutritional Facts (per biscuit, based on 20 servings)

Calories: 150

Protein: 3g

Carbohydrates: 23g

Fat: 6g

Sugar: 5g

Storage

Store in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the biscuits for up to 2 months.

Why You’ll Love This Recipe

Quick and easy to prepare, perfect for any skill level.

Bursting with fresh lemon flavor that brightens your day.

A great way to use up extra lemons and enjoy a homemade treat.

Soft and tender texture that melts in your mouth!

Conclusion

These Soft Lemon Biscuits are sure to become a favorite in your household. With their light texture and zesty flavor, they make for a perfect snack or dessert any time of day. Enjoy baking and sharing these delicious biscuits with family and friends. Don’t forget to let us know how they turned out for you!

Frequently Asked Questions

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice works perfectly and adds great flavor.

What can I substitute for sunflower oil?

You can use vegetable oil or melted coconut oil as alternatives.

Can I add other flavors?

Absolutely! Try adding a teaspoon of vanilla extract for extra flavor.

How do I know when the biscuits are done?

They should be lightly golden around the edges and firm to the touch.

Can I make these biscuits ahead of time?

Yes, you can prepare the dough and refrigerate it before baking.

What type of flour should I use?

All-purpose flour works best for this recipe.

Can I make these biscuits gluten-free?

Yes, you can use a gluten-free flour blend, but the texture may vary.

How long can I store these biscuits?

They can be stored at room temperature for up to 3 days or frozen for 2 months.

Is there a vegan option for this recipe?

You can replace the eggs with a flaxseed egg or applesauce, but the texture may change.

What can I serve with these biscuits?

They pair well with tea, coffee, or even a light fruit salad.

Enjoy making your Soft Lemon Biscuits! 🍋✨

Unlocking the Power of Celery

 

If you’re intrigued by natural remedies and looking for effective ways to boost your liver health, celery might just be the ingredient you need. Surpassing even the well-known detox powers of garlic and lemon, celery is a humble vegetable that packs a mighty punch in liver cleansing. Let’s explore a beloved recipe that harnesses the full potential of celery for maintaining a healthy liver.

WHY CELERY?

Celery is a nutritional powerhouse, filled with essential vitamins, minerals, and antioxidants that support liver function and overall health. It’s especially rich in vitamin K, folate, potassium, and flavonoids that protect the liver from oxidative stress and inflammation.

THE BENEFITS OF CELERY FOR THE LIVER

Celery’s health benefits for the liver include:

Detoxification Support: The antioxidants in celery help detoxify the liver, clearing away toxins more efficiently.

Reducing Inflammation: Compounds in celery, like apigenin and luteolin, have anti-inflammatory properties that can help reduce inflammation in the liver.

Promoting Digestion: The high fiber content in celery aids in digestion and helps keep your digestive tract healthy, which is beneficial for liver health.

GRANDMA’S CELERY RECIPE FOR LIVER HEALTH

This simple yet effective recipe is easy to prepare and can be a delightful part of your daily routine:

Ingredients:

4-5 stalks of fresh celery

1 large cucumber

1 green apple

Juice of half a lemon

A sprig of mint (optional for enhanced flavor)

Preparation:

Wash all the ingredients thoroughly.

Chop the celery, cucumber, and green apple into manageable pieces.

Add all the ingredients to a juicer or blender.

Consumption:

Consume this fresh celery juice first thing in the morning on an empty stomach.

Drink it regularly for best results.

ADDITIONAL TIPS FOR LIVER HEALTH

To further support liver health, consider incorporating these practices:

Stay Hydrated: Drink plenty of water throughout the day.

Limit Harmful Substances: Avoid excessive alcohol, smoking, and processed foods.

Regular Physical Activity: Exercise regularly to help maintain a healthy weight and improve overall liver function.

CONCLUSION

Celery may not be the most glamorous vegetable in your pantry, but its benefits for liver health are impressive. This simple recipe is not only easy to make but also delicious and highly beneficial. Give it a try and experience the natural boost it can provide to your liver health. Cheers to your health, with the crisp freshness of celery!

Enjoy!

Hot Chocolate Brownie Bread Recipe

 

Hot Chocolate Brownie Bread Recipe

Two of my favorites in one bar! This is totally amazing! I know it’s not real bread, but it’s considered a quick bread, similar to banana bread. As you know, brownies are one of the most popular treats for the whole family. It seems like everyone loves brownies, so it’s easy to assume that everyone will love Hot Fudge Brownie Bread.

Ingredients:

1 box brownie mix

2 12-ounce jars hot fudge sauce

3 large eggs

⅓ cup canola oil

Hot fudge sauce for topping

How to Make Hot Chocolate Brownie Bread:

Preheat the oven to 350°F and spray the loaf pan with Pam baking spray.

In a large bowl, stir together the brownie mix, 1 jar of hot fudge sauce, 3 large eggs, and oil until well combined.

Pour into the loaf pan and bake for 55-65 minutes or until a toothpick comes out clean.

Allow to cool completely before placing on a rack.

Heat another jar of hot fudge sauce and pour over the bread.

Allow the hot fudge to harden before serving.

Salisbury Steak with Mushroom Gravy

 

Salisbury Steak with Mushroom Gravy

Ingredients

For the Patties:

1 lb (450g) ground beef

1/3 cup bread crumbs

1 egg

1/4 cup finely chopped onion

1 clove garlic, minced

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

Salt and pepper to taste

For the Gravy:

2 tbsp butter

1 cup sliced mushrooms

1/2 cup finely chopped onion

2 tbsp all-purpose flour

2 cups beef broth

1 tbsp Worcestershire sauce

Salt and pepper to taste

Instructions

Make the Patties:

In a large bowl, combine ground beef, bread crumbs, egg, onion, garlic, Worcestershire sauce, mustard, salt, and pepper.

Mix until well combined, then form into 4 patties.

Cook the Patties:

Heat a large skillet over medium heat and add a little oil.

Cook the patties for about 4-5 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.

Make the Gravy:

In the same skillet, add the butter and let it melt.

Add the mushrooms and onion, cooking until softened, about 5 minutes.

Stir in the flour and cook for another minute.

Gradually add the beef broth, stirring constantly to avoid lumps.

Add Worcestershire sauce, salt, and pepper.

Let the gravy simmer until it thickens, about 5 minutes.

Combine:

Return the patties to the skillet and spoon the gravy over them.

Let them simmer in the gravy for a few minutes to heat through.

Serve:

Serve the Salisbury steaks with mashed potatoes, rice, or your favorite side dish, and enjoy!

If you have any specific questions or need further assistance, feel free to ask!

CREAMY POTATO HAMBURGER SOUP

 

Mike actually turned up his nose when I told him I was going to whip up this Creamy Potato & Hamburger Soup. He seriously thinks he doesn’t like hamburger in soups. Every time I talk about putting ground beef in a soup, he tells me he doesn’t like it. And then every single time I make a soup with ground beef in it, he loves it.

Ingredients

1 1/2 pounds lean ground beef

1 medium white onion peeled and diced

1 large garlic clove minced

6 cups of chicken broth

6 cups of peeled & diced Russet potatoes

2 cups of your favourite frozen vegetable mix

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 1/2 cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese cubed

Instructions

In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.

Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.

Add in the potatoes, broth, vegetables, basil and parsley.

Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.

Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.

Coconut Chewies a sweet

 

Enjoy a wonderful snack with these chewy coconut bars. Brown sugar, coconut, and a hint of vanilla make for a tasty taste combination.

 

List of Ingredients: Amount of Ingredients

Two cups of packed brown sugar A quarter cup of melted butter

The egg 2-Vanilla essence Two teaspoons

1/2 cup of all-purpose flour

Flouring powder 1.5 milligrams of salt 1/4 teaspoon

Dehydrated, sugar-coated coconut 1/2 cup

Instructions:

Turn oven heat to preheating. Turn the oven on to 350°F, which is 175°C. Spray or line a baking dish that is 9×13 inches.

Mix the wet ingredients together: Melt the butter and mix in the brown sugar, eggs, and vanilla extract in a big basin.

Mix the dry ingredients: In a another bowl, mix the flour, baking soda, and salt.

Mix together the dry and wet components. Slowly incorporate the dry ingredients into the wet mixture while stirring constantly.

Toss in the shredded coconut and add the coconut.

After you have the baking dish ready, pour in the mixture. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow it cool to room temperature before slicing and serving.

Savor those crunchy coconut bars!

Amish Hamburger Steak Bake

 

Ingredients:

For the Hamburger Steak:

1 lb ground beef (preferably 80/20 for flavor and juiciness)

1 medium onion, finely chopped

1/4 cup bread crumbs (or crushed crackers)

1 large egg

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

Salt and pepper to taste

For the Gravy:

1 can (10.5 oz) cream of mushroom soup (or use cream of chicken if preferred)

1/2 cup beef broth (or water)

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce (optional, for extra depth of flavor)

Salt and pepper to taste

For the Topping:

4 cups mashed potatoes (prepared ahead of time, see note below)

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Make the Hamburger Steaks:

In a large bowl, combine the ground beef, chopped onion, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, dried parsley, salt, and pepper.

Mix the ingredients together until well combined, but don’t overmix.

Form the mixture into 4-6 patties, depending on the size you prefer.

Brown the Hamburger Steaks:

In a large skillet, heat a bit of oil or butter over medium heat.

Cook the hamburger patties for about 4-5 minutes per side, or until browned and cooked through. (They will continue to cook in the oven, so don’t worry about them being fully done in the skillet.)

Remove the patties from the skillet and set aside.

Prepare the Gravy:

In the same skillet, add the cream of mushroom soup, beef broth, Worcestershire sauce, soy sauce (if using), and a pinch of salt and pepper.

Stir until the mixture is smooth and well combined, scraping up any browned bits from the bottom of the pan for extra flavor.

Simmer the gravy on low heat for a few minutes, stirring occasionally.

Assemble the Bake:

In a 9×13-inch baking dish, spread the prepared mashed potatoes evenly across the bottom of the dish.

Place the browned hamburger steaks on top of the mashed potatoes.

Pour the prepared gravy over the top of the patties.

Bake:

Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

After 25-30 minutes, remove the foil and bake for an additional 10 minutes to let the gravy thicken slightly and to get a nice golden top on the mashed potatoes.

Serve:

Once done, let the dish rest for a few minutes before serving.

Garnish with a little fresh parsley if desired.

Notes:

Mashed Potatoes: You can use leftover mashed potatoes or make fresh mashed potatoes ahead of time. For a shortcut, you can even use store-bought mashed potatoes or instant mashed potatoes.

Variations: If you prefer a thicker gravy, you can add a tablespoon of flour to the gravy mixture before simmering it. Just whisk it in and cook for a few minutes to thicken.

Tips:

For extra flavor, you can sauté the onions in a bit of butter before adding them to the hamburger steak mixture.

If you like a cheesy version, sprinkle some shredded cheese on top of the mashed potatoes before baking.

This Amish Hamburger Steak Bake is comfort food at its best! It’s simple to prepare, filling, and packed with savory flavor. Perfect for a cozy family meal!

The Key To The Ideal Pastry Cream

 

Pastry Cream Secret Recipe

Pastry cream, also known as crème pâtissière, is a luscious and versatile custard that forms the foundation of countless desserts. Whether used to fill éclairs, tarts, or layer cakes, this silky-smooth cream adds a touch of indulgence to every bite. Our secret recipe ensures a velvety texture and a flavor that will elevate your homemade treats to professional bakery quality.

The Origins of Pastry Cream

Dating back centuries, pastry cream has been a staple in French patisserie. Its rich, creamy consistency and adaptability made it an essential component of European desserts. Over time, this classic custard has gained global popularity, being incorporated into everything from traditional cream puffs to modern fusion desserts.

Ingredients 

for the Perfect Pastry Cream

Essential Ingredients

2 cups whole milk

1/2 cup granulated sugar (divided into two portions)

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter (softened)

1 teaspoon pure vanilla extract

1/2 teaspoon salt

Optional Flavor Enhancements

1 teaspoon almond extract (for a nutty twist)

1 tablespoon cocoa powder (for a chocolate variation)

1 teaspoon orange zest (for a citrusy note)

Step-by-Step Instructions

Step 1: Heat the Milk

Combine milk and sugar. In a medium saucepan, combine the milk with half of the granulated sugar. This prevents the milk from scorching.

Heat gently. Place the saucepan over medium heat and bring the milk mixture to a simmer, stirring occasionally. Once tiny bubbles form around the edges, remove it from the heat.

Step 2: Whisk the Egg Mixture

Prepare the egg yolks. In a mixing bowl, whisk the egg yolks until smooth.

Add the dry ingredients. Gradually whisk in the remaining sugar, cornstarch, and salt. The mixture should be thick and pale.

Temper the eggs. Slowly pour a ladle of the hot milk into the egg mixture while whisking continuously. This process prevents the eggs from curdling.

Step 3: Cook the Pastry Cream

Combine and heat. Pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook until thickened. Cook over medium heat, whisking constantly. The cream will begin to thicken after a few minutes. Ensure it reaches a pudding-like consistency.

Remove from heat. Once thickened, take the saucepan off the stove.

Step 4: Add Butter and Flavoring

Incorporate butter. Stir in the softened butter, one tablespoon at a time, until fully melted and integrated.

Add the vanilla. Mix in the vanilla extract, or substitute with your chosen flavor enhancements for a unique twist.

Step 5: Strain and Chill

Strain for smoothness. Pass the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.

Cover and cool. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature before refrigerating.

Using Pastry Cream in Desserts

Éclairs and Cream Puffs: Pipe chilled pastry cream into pre-baked choux pastry shells.

Fruit Tarts: Spread a layer of pastry cream into a pre-baked tart shell, topping it with fresh fruit.

Layer Cakes: Use as a filling between cake layers for an indulgent treat.

Danish Pastries: Dollop into the center of unbaked pastries before baking for a creamy finish.

Storage Tips for Pastry Cream

Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.

Freeze: While freezing is not recommended for standalone pastry cream, it can be frozen when incorporated into baked goods.

Troubleshooting Pastry Cream

Lumpy Texture: Strain the cream to remove lumps. Consistent whisking during cooking helps avoid this issue.

Runny Cream: Cook longer until the desired consistency is reached. Be patient, as the thickening process requires time.

Skin Formation: Always cover the surface with plastic wrap during cooling to prevent this

Country Ranch Green Beans ‘n Potatoes with Bacon

 

Ingredient 

Quantity

Green beans, trimmed 1 pound

Baby potatoes, halved or quartered 1.5 pounds

Bacon, cooked and crumbled 6 slices

Ranch seasoning mix 1 packet

Butter, melted 3 tablespoons

Garlic, minced 2 cloves

Salt and pepper To taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the Potatoes: Boil baby potatoes in salted water for 10-12 minutes, or until tender. Drain and set aside.

Cook the Green Beans: Boil green beans in the same pot for 5-7 minutes, or until tender-crisp. Drain and set aside.

Cook the Bacon: Fry bacon until crispy, crumble, and reserve 1 tablespoon of bacon grease.

Make the Ranch Butter: Whisk together melted butter, ranch seasoning, and minced garlic in a small bowl.

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

Serve: Season with salt and pepper, garnish with parsley, and serve warm.

Enjoy!

Seven Layer Salad

 

Ingredients

• 1 head iceberg lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup cucumbers, sliced

• 1 cup frozen peas, thawed

• 6 hard-boiled eggs, chopped

• 2 cups shredded cheddar cheese

• 8 slices bacon, cooked and crumbled

• Dressing:

◦ 1 cup mayonnaise

◦ 1/2 cup sour cream

◦ 2 tablespoons sugar

◦ Salt and pepper to taste

Directions:

1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.

2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.

3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.

4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.

5. Serve chilled, making sure to scoop down deep to get a bit of each layer.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 420 kcal | Servings: 8

 servings

This recipe is named ‘Amazing Fruit Salad’ – Just one bite

 

Ingredients

Cherry pie filling, 21 ounces (can)

8 ounces of defrosted whipped topping—one container

One can of crushed pineapple, without juice (20 ounces)

One can of sweetened condensed milk (14 oz).

100 milliliters of small marshmallows

If you want, you can add half a cup of chopped pecans.

Preparation

What should be done:

To mix ingredients, use a big bowl.

Put the cherry pie filling in the bowl.

Carefully mix the cool whip into the mixture while keeping it light and airy.

Put the crushed pineapple into the mixture after you have removed all the liquid.

Mix everything well by stirring in the sweet condensed milk.

Distribute the small marshmallows evenly by adding them.

For an added crispy texture, sprinkle chopped pecans on top if desired.

To improve taste and consistency, cover and refrigerate for at least 1 hour, or up to 1 day, after mixing.

Spoon the food into plates after stirring gently. You can add more cherries on top if you want.

Enjoy the incredibly tasty fruit salad as a fancy dessert or as a lovely decoration at any gathering.

Enjoy!

Tzatziki Chicken Salad

 

Ingredients

1 medium cucumber, finely grated

¾ cup plain Greek yogurt

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon pepper

1 cooked rotisserie chicken

½ red onion, diced

Preparation

Wrap grated cucumber in a paper towel (or a tea towel) and gently squeeze to remove excess moisture. Add grated cucumber to a bowl along with Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Stir to combine.

Shred rotisserie chicken into small, bite-size pieces and add to your prepared sauce along with red onions. Toss until evenly coated.

Serve on pita bread with fresh sliced tomato and red onion, on crackers, with pita chips, or over a bed of lettuce. Refrigerate leftovers.

Equipment Recommendations:

Pyrex Glass Mixing Bowls

Measuring Spoons

Zwilling Pro Chef’s Knife

Boos Maple Cutting Board

Enjoy!

Garlic ButterChicken Bites withCreamy ParmesanPasta

 

Ingredients

For the Chicken Bites:

1 lb boneless, skinless chicken

breasts, cut into bite-sized pieces

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

Salt and pepper to taste

1 teaspoon Italian seasoning

Fresh parsley, chopped (for garnish)

For the Creamy Parmesan Pasta:

12 oz fettuccine or pasta of your

choice

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup chicken broth

Salt and pepper to taste

Extra garlic butter (optional, for

drizzling))

Preparation

Cook the Pasta: Boil a large pot of

salted water and cook the pasta

according to package instructions

until al dente. Drain and set aside.

Cook the Chicken Bites: In a large

skillet, heat olive oil over medium-

high heat. Add the chicken bites,

seasoning with salt, pepper, and

Italian seasoning. Cook until golden

brown and cooked through, about 6- 8 minutes. Remove the chicken from the skillet and set aside.

Make the Garlic Butter Sauce: In the

same skillet, reduce the heat to

medium and add the butter. Once

melted, add the minced garlic and

sauté for about 30 seconds until

fragrant. Return the cooked chicken

to the skillet and toss to coat in the

garlic butter sauce.

Prepare the Creamy Parmesan

Sauce: In a separate skillet, melt 2

tablespoons of butter over medium

heat. Add the minced garlic and

sauté for another 30 seconds. Stir in

the heavy cream and chicken broth,

bringing the mixture to a gentle

simmer. Gradually whisk in the

grated Parmesan cheese until

smooth, and season with salt and pepper to taste.

Combine Pasta and Sauce: Toss the

cooked pasta in the creamy

Parmesan sauce, ensuring it’s well

coated.

Serve: Plate the creamy Parmesan

pasta and top with the garlic butter

chicken bites. Drizzle with extra

garlic butter if desired and garnish

with fresh parsley

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Enjoy!

A Holiday Cracker Crockpot Recipe

 

All the tastes of the season—sweet, salty, and creamy—come together in one simple recipe for Crockpot Christmas Crack. It’s sure to be a hit with guests at your holiday gathering. This slow cooker candy is a lovely combination of peanuts, chocolate, and peanut butter chips; it would be great as a party favor, a present, or as a nibble on its own over the holidays.

Here are the ingredients: • One 16-ounce jar of unsalted peanuts • One 16-ounce jar of salted peanuts • One 12-ounce bag of semi-sweet chocolate chips

Milk chocolate chips, 12 oz. bag

Two ten-ounce containers of peanut butter chips

• Two 1-pound containers of either vanilla candy coating or white almond bark

What to do:

Arrange the Ingredients in a Layer: In a large crockpot, arrange all the ingredients in a layer starting with the peanuts. Before topping with white almond bark or vanilla candy coating, add the peanut butter chips, milk chocolate chips, semisweet chocolate chips, and milk chocolate chips. Step 2: Cook on Low: Place the mixture in a crockpot, cover it with the lid, and let it undisturbed for two hours. After 2 hours, take the cover off and whisk the ingredients until they are thoroughly incorporated. Then, continue cooking. Recover and continue to simmer for another half an hour to make sure all the ingredients have melted. Step 4: Spoon onto wax paper or non-stick aluminum foil in tiny clusters when the mixture is smooth and well blended. Stir again. Fifth, Give It Time to Harden: After assembling the clusters, set them aside to cool for at leastan hour to harden.

Make a quick and easy handmade present with this sweet and salty candy by placing it into decorative tins or bags. Gather your loved ones together for this simple Christmas treat!

Enjoy!

HAMBURGER STEAKS WITH ONION GRAVY

 

Ingredients

°450 g (1 lb) semi-lean ground beef

°1 packet onion soup

°80 ml (1/3 cup) plain breadcrumbs

°1 sliced onion

°1 can brown sauce

Preparation

In bowl, mixing ground beef with contents onion soup sachet, breadcrumbs and the egg. Salt also pepper. Shapping 4 patties with preparation.

In a large skillet, heat olive oil over medium heat. Browning beef patties for 2 to 3 min on every side. Reserve on a plate.

In the same pan, cook the onion and, if desired, the mushrooms for 4 to 5 minutes.

Adding brown sauce & bring to a boil.

Adding patties and simmer for 8 to 10 minutes on low heat.

Enjoy !

Hands down, my nana won’t be at the Christmas dinner without this dish!

 

Ingredients

Ingredient Quantity

Jellied cranberry sauce 1 (14 oz) can

Raspberry or cranberry-flavored Jell-O 1 (6 oz) package

Crushed pineapple (drained) 1 (20 oz) can

Chopped pecans 1 cup

Boiling water 1 cup

Cold water ½ cup

Instructions:

Dissolve Jell-O: In a large mixing bowl, dissolve the Jell-O in 1 cup of boiling water. Stir until fully dissolved.

Add liquids: Stir in ½ cup cold water and the reserved pineapple juice (about ½ to ¾ cup).

Mix in cranberry sauce: Break up the jellied cranberry sauce with a fork, then add it to the Jell-O mixture. Stir well to combine.

Add pineapple and pecans: Stir in the drained crushed pineapple and chopped pecans.

Chill: Pour the mixture into a serving dish or mold. Cover and refrigerate for at least 4 hours, or until set.

Serve: Once fully set, slice and serve chilled.

Beignets avec fromage de légumes

 

Ingredients:

You will need the following ingredients for this recipe:

Regarding the beignets:

One tasse of raw carrots

One tasse of ribbed carrots

One teaspoon of finely chopped parsley (yellow, green, and russe)

Half a tasse of finely chopped onions

Two tasses of râpé cheese (cheddar, mozzarella, or blend)

Half a tasse of flour for every use

1/2 teaspoon of maïs semoule

Two large eggs

Half a teaspoon of milk

1 cup of coffee with a chemical levure

One coffee cup of sel

Half a cup of black pepper with coffee

One cuillère of coffee powdered almonds

One cuillère à café au poivre

One soup spoonful of fresh persil or dried coriander (facultatif)

Regarding the friture:

Vegetable oil for friting

Preparation

Step 1: Get the veggies ready

Start by grating the carrots and parsnips. Arrange the chopped courgettes in a separate torchon and

Apply as much humidity as you can. This step is essential to ensuring that your brownies are crispy and

pas détrempé.

Finely chop the onion and peppercorns.

Step 2: Get the paste ready

In a large bowl, combine the chopped onions, chopped peppers, chopped carrots, and

onion rings cut in half.

Pour le fromage râpé sur les légumes et bien mélangez.

Dans une autre bol, mélanger la farine à toutes les usages, le sel, le poivre black, la levure chimique, la semoule de maïs,

Ail powder with paprika.

Pour le lait en fouettant après avoir battez les œufs dans un autre bol.

Graduellement incorporer les ingrédients secs au mélange de fromage et légumes, puis l’œuf et lait.

blend. Remember to stir until all the ingredients are well combined. If the paste seems too thick to you, you may add an

extra milk a little bit.

Step 3: Lightly fry the beignets

Heat up around 1/4 cup of vegetable oil in a large medium-sized saucepan.

Once the oil is hot, place several pastry cutters in the pot and gently press them with your fingers.

from the cuillère to create little galettes.

Fry the beignets in batches, giving each side 3 to 4 minutes to fry or until they are well cooked.

Et croustillant. Pour le surplus d’huile sur une assiette tapissée de paper absorbant et réfrigérer les beignets cuits.

Step 4: Serving

Serve the vegetable beignets with warm cheese and garnish with fresh parsley or cilantro, if preferred.

You may eat these beignets by themselves or with your favorite topping, such as ranch or aigre.

crème or spicy mayonnaise.

Advice for the ideal beignets

Drain the vegetables: be careful to remove any excess moisture from the carrots and any other liquid.

veggies to keep the croustillant beignets fresh.

Selection of cheese: Feel free to use whatever cheese you choose, although a combination of mozzarella and cheddar works well.

very well.

The cooking temperature should be such that the oil is hot enough before frying the beignets. If the oil is not heated

As you may imagine, the beignets will get greasy from absorbing too much oil.

In summary

Vegetable beignets with cheese are a versatile and delicious dish that you can make at home with ease. Ils

are ideal for satisfying your savory cravings and a great way to include more vegetables.

in your food intake. Next time you’re looking for a quick and tasty snack or aperitif, give this recipe a try.

Appreciate it! 

WENDY’S CHILI RECIPE

 

Ingredients:

° 2 pounds beef fresh ground

° 1 liter tomato juice 1 (29 oz) …

° 1 can tomato (15 ounces)

° can red kidney beans, drained 1 (15 ounce)

° can beans, drainer 1

° 1 onion, chop (about 1 1/2 cups)

° 1/2 cup celery cut into cubes

° 1/4 cup green pepper, cut into cubes

° 1/4 cup chili powder (use less for mild chili)

° 1 teaspoon ground cumin (use more for true flavor)

° 1 1/2 teaspoon garlic powder

° 1 teaspoon salt

° 1/2 teaspoon ground black pepper

° 1/2 teaspoon dried oregano

° 1/2 teaspoon sugar

° 1/8 teaspoon cayenne pepper

Instructions:

In a large skillet, brown the minced meat. Filter the fat.

Place the beef and remaining ingredients in a 6-quart saucepan.

Cover the pot and allow the chilies to simmer for 1 to 1½ hours, stirring every 15 minutes.

Enjoy!

Moist Banana Bread Recipe

 

Ingredients:

All-purpose flour (maida): 1½ cups (200 g)

Bananas: 2 or 3, mashed

Eggs: 2

Sugar: ½ cup (100 g)

Milk: ½ cup (120 ml)

Melted butter: ⅓ cup (75 g)Brown sugar: ¼ cup (50 g)

Baking powder: 1 tsp (4 g)

Baking soda: 1 tsp (5 g)

Cinnamon powder: ¼ tsp

Vanilla essence: 1 tsp (5 ml)

Salt: ¼ tsp

Directions:

Preheat the Oven:

Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.

Mash Bananas:

In a large bowl, mash the bananas until smooth.

Mix Wet Ingredients:

Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.

Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.

Combine Mixtures:

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

Pour into Pan:

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

Bake:

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

Cool:

Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving Suggestions:

Enjoy with a cup of coffee or tea for a perfect snack.

Serve warm with butter or nut butter.

Use overripe bananas for the best flavor and sweetness.

You can add walnuts or chocolate chips for extra texture and taste.

Nutritional Benefits:

Contains healthy fats from butter.

Rich in potassium from bananas.

A good source of carbohydrates for energy.

Dietary Information:

Vegetarian

Can be made dairy-free by substituting butter and milk with plant-based alternatives.

Nutritional Facts (per slice, based on 10 servings):

Calories: Approximately 180

Carbohydrates: 27 g

Protein: 3 g

Fat: 7 g

Saturated Fat: 4 g

Sodium: 200 mg

Sugar: 10 g

Fiber: 1 g

Storage:

Store in an at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Why You’ll Love This Recipe:

Simple and quick to prepare with minimal ingredients.

A great way to use up ripe bananas.

Versatile and can be adapted with various add-ins.

Conclusion:

This Moist Banana Bread is a delightful treat that’s easy to make and incredibly satisfying. Perfect for breakfast or as a snack, it’s a versatile recipe that can be customized to your liking. Enjoy a slice fresh out of the oven or toasted with your favorite spread!

Frequently Asked Questions:

Can I use whole wheat flour instead?

Yes, but it may result in a denser texture.

What can I substitute for eggs?

You can use flax eggs or applesauce for a vegan version.

Can I add nuts or chocolate chips?

Absolutely! Fold them into the batter before pouring it into the pan.

How can I tell when the bread is done?

A toothpick inserted into the center should come out clean.

How do I store leftover banana bread?

Store in an at room temperature or refrigerate.

Can I freeze banana bread?

Yes, slice it and wrap it tightly before freezing for up to 3 months.

Is this recipe suitable for beginners?

Yes, it’s very simple and forgiving for novice bakers.

Can I reduce the sugar?

You can try reducing the sugar slightly, but it may affect sweetness.

What can I use instead of milk?

Any non-dairy milk like almond or soy milk works well.

How long does it take to cool?

Let it cool for about 30 minutes before slicing.

Search Results for: Southern Fried Salmon Patties

 

Ingredients:

1 (14 3/4 ounce) can of salmon

1/4 cup onion, finely chopped

1/4 cup cornmeal

1/4 cup flour

1 egg

3 tablespoons mayonnaise

Instructions:

Prep the Salmon: Begin by opening the can of salmon and draining it thoroughly. Transfer the drained salmon into a mixing bowl. Use a fork to flake the salmon into small, even pieces.

Mix Ingredients: To the bowl with the flaked salmon, add the finely chopped onion, cornmeal, flour, mayonnaise, and egg. Stir the mixture well until all ingredients are fully blended and the mixture is cohesive.

Form Patties: Take the salmon mixture and shape it into patties, aiming for the size of a standard burger patty or slightly smaller, based on your preference.

Fry to Perfection: Heat oil in a skillet over medium heat. Once the oil is hot, carefully place the salmon patties in the skillet. Fry them until they are nicely browned on each side, making sure to turn them once halfway through the frying process. The mayonnaise within the mixture will not only help the patties hold their shape but also ensure they remain moist and flavorful.

Cooking Note: The inclusion of mayonnaise is a clever trick to keep the salmon patties from drying out and to help bind the ingredients together, resulting in a moist, flavorful patty that’s perfectly crispy on the outside.

Serve these Southern Fried Salmon Patties with a side of creamy mashed potatoes, coleslaw, or your favorite salad for a complete meal that’s sure to be a hit. Whether it’s a special occasion or a simple weeknight dinner, this recipe is a testament to the simplicity and richness of Southern cooking.

Enjoy!

I’m serious, my husband loves this dish!

 

A new and tasty version of a traditional favorite dish, this Slow Cooker Mediterranean Herb Parmesan Meatloaf brings the cozy and fragrant tastes of the Mediterranean directly to your home. Mixing tasty ground meat with a balanced mix of herbs, spices, and parmesan cheese, this meal provides a flavorful and fulfilling dish that is both comforting and influenced by flavors from around the world. Ideal for busy days, using a slow cooker helps you save time while giving the meatloaf rich and intense flavors. This recipe is great for anyone who wants to give their regular meatloaf a Mediterranean twist.

This meatloaf with Mediterranean herbs and Parmesan cheese goes well with many side dishes that enhance its delicious flavors. You can also enjoy it with a simple Greek salad made with crunchy cucumbers, ripe tomatoes, salty feta cheese, and olives for a tasty combination. Cooked vegetables like red peppers, zucchini, and eggplant go well with the dish’s fresh herb flavors. For a filling choice, you can pair your meal with either warm, buttery couscous or garlic mashed potatoes to create a well-rounded dish.

Meatloaf with Mediterranean Herbs and Parmesan Cheese Cooked in a Slow Cooker

Number of portions: 6

Ingredients:

Ingredients: List of items needed to prepare a dish.

1 and a half pounds of ground beef, or a combination of beef and pork.

1/2 cup of shredded Parmesan cheese

1/2 cup of bread crumbs

1/4 cup of milk

1 little onion, chopped into small pieces.

2 pieces of garlic, finely chopped

1 egg, whisked

2 tablespoons of chopped fresh parsley

1 tablespoon of dried oregano

1 teaspoon of dried basil

1 small spoon of salt

1/2 teaspoon of ground black pepper

1/2 cup of tomato sauce (you can add it on top if you want).

Instructions:

1. In a big bowl, mix together the ground beef, Parmesan cheese, breadcrumbs, and milk.

2. Put the finely chopped onion, minced garlic, beaten egg, fresh parsley, dried oregano, dried basil, salt, and black pepper into the mixture. Stir everything together until all ingredients are evenly mixed.Form the mixture into a loaf shape and put it in a medium-sized slow cooker.

If you want, you can put a little marinara sauce on top of the meatloaf for more taste and juiciness.

Cover the meatloaf and cook it on low heat for 6-8 hours or on high heat for 3-4 hours until it is fully cooked and reaches a temperature of 160°F inside.

6. When finished, take out the meatloaf from the slow cooker and allow it to sit for a few minutes before cutting it.

Serve the dish hot and add more fresh parsley on top if you like.

Different Types and Advice

For a healthier option, consider using ground turkey or chicken instead of beef. You can also try using herbs like thyme or rosemary to give it a special touch. To make it without gluten, use gluten-free breadcrumbs or ground oats instead of regular breadcrumbs. If you like your food to be more spicy, you can add a little bit of red pepper flakes to the mix. Finally, adding small pieces of vegetables such as bell peppers or carrots can give the meatloaf a hint of sweetness and more nutrients.

Enjoy!

I swear, this is the only Christmas pie I’ll eat! Wowza

 

Ingredients

1 9-inch prepared pie crust

3.4 ounces of vanilla instant pudding mix

2 cups of whipped topping, thawed

1.5 cups of eggnog

A pinch of nutmeg or cinnamon

Preparation

In a medium bowl, whisk together the eggnog and pudding mix using an electric mixer until it thickens.

Stir in a dash of nutmeg or cinnamon for a festive flavor.

Gently fold in the whipped topping, ensuring the mixture becomes fluffy and attains a pale yellow color.

Carefully spoon the mixture into the pie crust, smoothing the surface with a spatula.

Chill the pie in the refrigerator for a minimum of 4 hours, or preferably overnight, until it sets firmly.

This Creamy Eggnog Pie captures the holiday spirit in every bite, making it a delightful addition to any festive occasion. Whether you’re upholding a beloved tradition or starting a new one, this pie is bound to be a favorite among family and friends. So gather your loved ones, relish the joyous moments, and indulge in the creamy, festive delight of this incredible dessert.

Enjoy!

Hands down, the best appetizer ever!

 

Make a copy of this recipe

When we were little and cooped up indoors during the Minnesota winters, Grandma would make these mouthwatering Baked Sausage and Cheese Mini Wontons. They draw people together at the table with its crispy outside and warm, cheesy within. This dish is perfect for celebrations or everyday get-togethers since it combines the contemporary touch with the traditional comfort of Midwestern cuisine.

A crisp green salad, possibly dressed with a tart vinaigrette to cut through the richness, and these little wontons, full of flavor, are the perfect complement. Pair them with a piping hot bowl of soup or a tangy potato salad for a heartier dinner. If you’re in the mood for something decadent, round off your meal with a side of traditional baked beans or sweet corn succotash for a taste of the Midwest.

Promotional Information

Mini Wontons with Baked Sausage and Cheddar

Ingredients:

24 little wontons

Recipe Items

1/2 lb. of ground pork

Chopped cheddar cheese, measuring 1 cup

Green onions, coarsely chopped, 1/4 cup

a quarter cup of Parmesan cheese, grated

little about a quarter teaspoon of black pepper

twenty-four wonton wrappers

For the brushing, use 1 tablespoon of either melted butter or olive oil.

Instructions:

Set oven temperature to 375°F, or 190°C.

Brown and saute the ground sausage well in a pan over medium heat. Remove any surplus of fat.

Throw the cooked sausage, cheddar cheese, green onions, Parmesan, and pepper into a bowl and mix well.

On a level, clean surface, set a wonton wrapper.

In the middle of the wrapper, put about one spoonful of the sausage mixture.

To make a triangle, wet the corners of the wrapper and then fold it over, pushing the edges together to seal.

Proceed with the remaining filling and wrappers in the same manner.

Place the filled wontons on a parchment-lined baking sheet.

Apply a thin layer of melted butter or olive oil to the wontons.

Ten to twelve minutes into preheating the oven, or until wontons are crisp and golden.

Wait a few minutes for them to cool before you serve them.

Tips and Variations

If you’re looking to spice things up, use ground Italian sausage instead of normal, or swap out the cheddar for mozzarella for a melty surprise. In order to enhance the filling’s taste, you may also add a pinch of Italian spice. Add finely sliced jalapeños or a sprinkle of red pepper flakes if you’re serving a group that likes things spicy.

Enjoy!