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

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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! 🍋✨