Simply sensational! My hubby gave me lots of kisses after eating these!

 

Ingredients:

1 can of refrigerated biscuit dough (8-count)

8 ounces of mozzarella cheese, cut into 12 cubes

1/4 cup of unsalted butter, melted

3 cloves of garlic, minced

1 teaspoon of dried Italian seasoning

1/4 cup of grated Parmesan cheese

Fresh parsley, chopped (optional)

PREPARATION:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Open the can of biscuit dough and separate the biscuits. Cut each biscuit in half, forming 16 pieces.

Flatten each piece of dough and place a cube of mozzarella cheese in the center. Fold the dough over the cheese, pinching the edges to seal and form a ball.

In a small bowl, mix together the melted butter, minced garlic, and Italian seasoning.

Dip each dough ball intothe garlic butter mixture, ensuring it is well coated, then place it on the prepared baking sheet.

Sprinkle the grated Parmesan cheese evenly over the tops of the dough balls.

Bake in the preheated oven for 15-18 minutes, or until the dough is golden brown and cooked through.

Once baked, remove from the oven and optionally garnish with chopped fresh parsley. Serve warm.

Variations & Tips

Feel free to experiment with different cheeses like cheddar or gouda for a unique twist. Add a slice of pepperoni or a bit of cooked bacon inside each dough ball for an extra layer of flavor. For a spicier version, incorporate a pinch of red pepper flakes into the garlic butter mixture.

Iowa Snacks

 

Ingredients:

If you are getting ready for football season or need a tasty snack for a group of people, Iowa Party Bites are a great choice! These tasty snacks mix crispy tortilla chips with a cheesy and creamy filling that will make everyone want more. There’s nothing better than a snack you can easily eat with your hands when you have a lot of people around! One great thing is how simple they are to make. Only a few ingredients are needed to make a tasty snack that everyone will love.

List of items needed to make a recipe.

1 bag of Tostitos Scoops tortilla chips (10 oz)

1 block of cream cheese (8 ounces), at room temperature

8 ounces of grated mozzarella cheese

1 egg

1 can of sweet corn (15 ounces), with the liquid removed.

1 can of mild or medium green1 teaspoon of powdered garlic

1 small spoon of salt

Half a teaspoon of black pepper

1/2 cup of shredded parmesan cheese, for sprinkling on top.

PREPARATION:

Heat the oven to 425 degrees F.

Put a little oil on two big baking sheets or cover them with parchment paper. Place the chips closely together on the sheets with the cup side facing up.

In a big bowl, combine cream cheese, mozzarella, egg, corn, chiles, garlic, salt, and pepper.

Put a spoonful of filling into each chip.

Put parmesan cheese on top.

Cook in the oven for 13-15 minutes until the tops turn golden and the cheese starts to bubble.

Heat it up and eat it!

Enjoy !

CROCKPOT-BARBECUE-RIBS

 Ingredients:

° 2 C barbecue sauce° 2 tsp brown sugar° 3 freshly mince garlic cloves° 2 teaspoons Worcestershire sauce° 1 teaspoon cayenne pepper (optional)° 4 to 5 pounds of baby’s back ribs

PREPARATION:

The first step:In a zip-top bag pour the barbecue sauceAdd brown sugar garlic Worcestershire sauce and cayenne pepper if you chooseThe second step:Close the bag with a zip and use your hands to knead the bag and mix the sauce ingredients together well.Opening bag & stick ribs insideThird step:Close the bag and shake the bag to completely cover the ribsSpray the inner part of the crock potThe fourth step:Open the bag and put the ribs in the crock potPour half of the sauce from the bag into the crock pot making sure to cover the ribs with the sauce.Fifth step:Cook over high heat for 4 to 5 hours to drop bone meat on low heat for 9 hours to drop bone.If you prefer super lean meat but stay on the bone cook over low heat for 7 hours until the boneless meat falls off.Sixth step:Have some sauce available on the table then everyone can choose whether they want more or not.

Enjoy!

Gooey Chocolate Lava Cookies

 

Ingredients:

1 cup semi-sweet chocolate chips (for melting)

½ cup unsalted butter

¾ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup chocolate chunks or chips (for stuffing)

PREPARATION:

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

Melt Chocolate & Butter: In a microwave-safe bowl, melt the 1 cup of chocolate chips and butter in 30-second intervals, stirring in between until smooth. Set aside to coolslightly.

Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, eggs, and vanilla extract until well combined.

Combine with Melted Chocolate: Slowly pour the melted chocolate mixture into the egg mixture and stir until smooth.

Add Dry Ingredients: Sift in the flour, cocoa powder, baking soda, and salt. Stir until fully combined, forming a dough.

Form Cookies: Scoop out about 2 tablespoons of dough per cookie and flatten it slightly. Place a few chocolate chunks in the center and fold the dough around them to form a ball. Place the dough balls on the prepared bakingsheet.

Bake: Bake for 10-12 minutes, or until the tops are crackled and the edges are set but the center is still soft. Be careful not to overbake!

Cool & Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy the gooey lava center!

Rich and Decadent Pecan Pie Brownies Recipe

 

Ingredients:

3 cups Rice Krispies cereal

1 cup mini marshmallows

1 cup semi-sweet chocolate chips

3 tablespoons butter

1 teaspoon vanilla extract

Optional toppings: sprinkles, crushed nuts, or melted white chocolate for drizzling

Instructions:

Melt the Chocolate:

In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Mix Ingredients:

Stir in the vanilla extract. Then, add the mini marshmallows and Rice Krispies cereal. Mix well until everything is evenly coated with thechocolate.

Shape the Balls:

Allow the mixture to cool slightly (but not too much). Grease your hands with a bit of butter or cooking spray, then take small portions of the mixture and roll them into balls about 1 inch in diameter.

Chill:

Place the balls on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to firm up.

Add Toppings (Optional):

If desired, drizzle with melted white chocolate or sprinkle with toppings of your choice.

Serve:

Once set, enjoy your Chocolate Rice Krispie Balls! Store leftovers in an airtight container.

These treats are great for parties, snacks, or just a sweet craving.

 Enjoy!

I learned this at a restaurant! This is the tastiest chicken I have ever eaten

 

Ingredients:

Ingredient Quantity

Whole chicken (1.5-2 kg) 1

Olive oil 2 tbsp

Salt and pepper To taste

Garlic cloves, smashed 4

Dried thyme or fresh thyme sprigs 1 tsp

Orange, sliced 1

For the Orange Glaze:

Ingredient Quantity

Fresh orange juice 1/2 cup

Honey 1/4 cup

Soy sauce 2 tbsp

Butter 2 tbsp

Grated orange zest 1 tsp

Ground ginger (optional) 1/4 tsp

PREPARATION:

Prepare the Chicken: Preheat your oven to 200°C (400°F). Rinse the chicken and pat it dry. PRub with olive oil and season with salt and pepper. Place garlic and orange slices inside the cavity.Make the Orange Glaze: In a small saucepan, combine orange juice, honey, soy sauce, butter, orange zest, and ginger (if using). Heat until the butter melts and the ingredients are combined. Simmer for 3-5 minutes.

Apply the Glaze: Place the chicken in a roasting pan and pour half of the glaze over it.

Roast the Chicken: Roast in the preheated oven for 60-90 minutes, basting with the remaining glaze halfway through.

Let the Chicken Rest: Remove from the oven and let it rest for 10-15 minutes before carving.

Serve: Carve and serve with roasted orange slices.

Raspberry White Chocolate Tarts Recipe

 

Ingredients:

**For the Tart Shells:**

– 1 1/2 cups all-purpose flour

– 1/2 cup powdered sugar

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, cold and cubed

– 1 large egg yolk

– 1-2 tablespoons ice water

**For the Raspberry Filling:**

– 2 cups fresh raspberries

– 1/2 cup granulated sugar

– 1 tablespoon lemon juice

– 1 tablespoon cornstarch

**For the White Chocolate Ganache:**

– 1 cup white chocolate chipsor chopped white chocolate

– 1/2 cup heavy cream

**For Garnish:**

– Fresh raspberries

– Pumpkin seeds (optional)

– Powdered sugar (optional)

PREPARATION:

**1. Prepare the Tart Shells:**

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.

2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

3. Add the egg yolk and pulse until the dough begins to come together. If needed, add ice water 1 tablespoon at a time until the dough holds together when pinched.

4. Turn the dough out onto alightly floured surface and knead a few times to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles and press them into tart pans or a muffin tin.

6. Prick the bottoms of the tart shells with a fork. Bake for 12-15 minutes, or until golden brown. Let them cool completely.

**2. Prepare the Raspberry Filling:**

1. In a saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.

2. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.

3. Remove from heat and let the filling cool completely.

**3. Prepare the White Chocolate Ganache:**

1. In a heatproof bowl, combine the white chocolate chips and heavy cream.

2. Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.

3. Let the ganache cool slightlybefore using.

**4. Assemble the Tarts:**

1. Spoon the raspberry filling into the cooled tart shells, spreading it evenly.

2. Pour the white chocolate ganache over the raspberry filling, smoothing the top.

3. Refrigerate the tarts for at least 1 hour to set the ganache.

**5. Garnish and Serve:**

1. Garnish each tart with fresh raspberries and a sprinkle of pumpkin seeds if desired.

2. Dust with powdered sugar before serving for an elegant touch.

Enjoy your beautiful and delicious Raspberry White Chocolate Tarts! These tarts are perfect for any special occasion and are sure to impress your guests.