Simple lemon cake

 

The tart lemon zest in a cake is inherently invigorating. Indulge in a light and delicious citrus flavor explosion with this easy lemon cake recipe. Here we’ll go over the steps to make a basic lemon cake so you may savor its tangy flavor whenever the mood strikes you.

A Scent of Tangy Lemon Cake

Due to its invigorating and refreshingly bright flavor, lemon cake is a dessert legend. The soft texture and tangy scent of lemon cake are sure to please, whether you’re having it with afternoon tea or as a refreshing dessert after a heavy dinner. A staple in the culinary world, this easy lemon cake recipe encapsulates the taste of citrus joy with every slice.

What You Need to Make a Classic Lemon Cake

The following items are required to prepare this easy lemon cake:

The cake’s structure and texture are provided by all-purpose flour.

Sweetens and softens the cake, granulated sugar is a must-have ingredient.

Richness and wetness are imparted to the cake by unsalted butter.

The eggs not only give richness to the cake but also bind the elements together.

The zesty, acidic flavor that is characteristic of lemon cake is achieved by adding fresh lemon juice.

Add a burst of lemon flavor and scent to the cake batter using lemon zest.

Two leavening chemicals that contribute to the cake’s lightness and airiness are baking soda and baking powder.

Salt: It brings out the cake’s taste and cuts through the sweetness.

How to Cook:

Get the Oven Ready: Bake at the oven temperature called for in the recipe, which is often approximately 350°F, or 180°C. Grease a cake pan and line it with parchment paper to make it simple to remove the baked cake

Mix To make the dry ingredients, put the flour, baking soda, salt, baking powder, and baking powder in a bowl. Whisk to blend. Remove off the table.

Cream Sugar and Butter: In a second bowl, beat the granulated sugar and softened butter until the mixture is light and airy. A stand mixer or a handheld mixer will do the trick here.

include Eggs and Lemon Flavorings: Gradually include the eggs while continuing to beat in the fresh lemon juice and zest. Blend everything together until it’s smooth.

Combine Dry components: While mixing the wet components, slowly add the dry ingredients and stir until just blended. Avoid making a thick cake by not mixing the ingredients for too long.

Prepare the Cake: After the cake pan is ready, pour in the batter and use a spatula to level the top. When a toothpick inserted in the middle comes out clean, it’s done baking. Just follow the recipe’s instructions for baking time.

Refresh and Enjoy: After the cake has cooled for a few minutes in the pan, turn it out onto a wire rack to finish cooling. Slice the chilled lemon cake and enjoy it plain or top it with whipped cream or powdered sugar for a sweeter dessert.

Abounding Possibilities to Delight

You may enjoy a simple lemon cake in a variety of ways because of its versatility. For summer barbecues, it’s the perfect light dessert; for afternoon tea, it’s the perfect sweet treat; and for special events and celebrations, it’s the perfect dessert to share with friends and family. If you want to make it more festive and sweet, you may add a lemon glaze or icing to the recipe.

Final Thoughts: A Pear of Citrus Joy

The bright, tart flavor of a traditional, simple lemon cake never gets old. A delicious, moist cake fit for any celebration can be yours with only a handful of simple ingredients and a touch of baking magic. So, if you’re feeling down, why not have some plain lemon cake? Every bite will bring a grin to your face and a bounce in your step because to its delightful flavor and captivating appeal.

The moment I saw this recipe, I knew what I was fixing for dinner! Tastes even better the next day!

 

The Smothered Pork Chop and Scalloped Potato Casserole is a heartwarming, filling dish that combines the savory goodness of Southern-style smothered pork chops with the creamy, cheesy delight of scalloped potatoes. This fusion creates a comforting casserole that’s perfect for family dinners or gatherings. Though its exact origins are unclear, this dish blends two classic comfort foods that have been long-time favorites in many households. With its tender pork chops layered amidst thinly sliced potatoes in a creamy sauce, this casserole is bound to be a hit.

This indulgent casserole, rich in flavor, is a complete meal by itself but pairs wonderfully with lighter sides like a crisp green salad, steamed broccoli, glazed carrots, or sautéed green beans to balance its richness. For those who enjoy a bit of crunch, garlic bread or dinner rolls are great additions to mop up the delicious sauce.

Recipe: Smothered Pork Chop Scalloped Potato Casserole

Ingredients

4 bone-in pork chops, about 1-inch thick

Salt and pepper, to taste

1 tablespoon vegetable oil

1 large onion, thinly sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups milk

1 cup chicken broth

2 pounds potatoes, thinly sliced

1 cup shredded cheddar cheese

1 teaspoon paprika

Fresh parsley, chopped (for garnish)

Preparation

Preheat oven to 350°F (175°C).

Season pork chops with salt and pepper.

Heat oil in a skillet over medium-high. Brown pork chops on both sides and set aside.

In the same skillet, cook onions and garlic until translucent.

Add flour to make a roux, stirring for a minute.

Gradually add milk and chicken broth, stirring until thickened. Remove from heat.

Layer half the potatoes in a casserole dish. Top with half the sauce and cheese.

Repeat with remaining potatoes, sauce, and cheese. Sprinkle with paprika.

Place pork chops on top of the layers.

Cover with foil and bake for 1 hour.

Remove foil and bake for another 15-20 minutes until pork and potatoes are tender.

Let stand for 10 minutes before serving.

Garnish with parsley.

Enjoy this Smothered Pork Chop Scalloped Potato Casserole with your preferred sides for a truly fulfilling and enjoyable meal.

LAYERED PASTA SALAD

 

Layered Pasta Salad is an absolute summer classic in our book. No bbq, picnic, or potluck would be complete without it. There are countless delicious versions out there, but if you’re looking to dress up this summer staple a Layered Pasta Salad is a must-try! Vibrant layers of pasta, veggies, and ham are mixed with a tangy dressing for a salad that is sure to impress family and friends alike! It’s a make-ahead dish so you have one less thing to worry about when entertaining or trying to get out the door to your event.

Ingredients

1/2 cup mayo

¾ cup sour cream

2 teaspoons white wine vinegar

1 teaspoon sugar

2 teaspoon dijon mustard

½ teaspoon Worcestershire sauce

1/2 teaspoon salt

½ teaspoon black pepper

Preparation

cups macaroni pasta, cooked and drained

3 cups chopped romaine lettuce

Half of 1 red bell pepper, diced

¼ cup red onion, finely diced

½ cup frozen green peas, thawed

⅓ cup chopped celery

1 ½ cups diced ham

⅓ cup black olives

½ cup shredded cheddar cheese

How To Make Layered Pasta Salad

In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.

In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.

Cover tightly and refrigerate for at least 5 hours.

Toss right before serving.

Apple Cinnamon Streusel Loaf

 

Ingredients:

For the streusel topping:

1/4 cup granulated sugar

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cut into small pieces

For the loaf:

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream or Greek yogurt

1 1/2 cups diced apples (about 2 medium apples), peeled

PREPARATION:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

Make the streusel topping: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.

Prepare the loaf batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the sour cream or Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.

Fold in the diced apples until evenly distributed throughout the batter.

Assemble the loaf: Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.

Enjoy.

Boston Cream Poke Cake

 

The following items, in addition to the one box of butter yellow cake mix: egg yolks, water, vegetable oil

measuring 6.8 ounces 2 containers of instant vanilla pudding, each 3.4 ounces (please note that you will not need to use the full second container).

4 cups of full-fat milk

vanilla essence, 2 tablespoons

When making Ganache

20 milliliters of butter

1 cup of chocolate chips that are semi-sweet

cup of milk chocolate chips

one-third cup of heavy cream

one teaspoon of vanilla essence

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These balls are my husband’s ultimate weakness. He can finish the entire tray by himself!.

 

Sausage balls are a beloved party favorite, known for their simplicity and delicious taste. This four-ingredient recipe, rooted in Southern U.S. cuisine, is perfect for breakfast gatherings, holiday parties, or potluck events. These savory delights are always a crowd-pleaser and are incredibly easy to make.

Versatile in nature, sausage balls can be served as a tasty appetizer with a variety of dipping sauces like honey mustard, barbecue sauce, or spicy sriracha mayo. They also make an excellent side dish for a hearty breakfast or brunch. Pair them with scrambled eggs, fresh fruit, and buttery biscuits for a well-rounded meal.

Recipe: 4-Ingredient Sausage Balls

Ingredients

1 pound sausage (spicy variant optional)

2 cups Bisquick

4 cups cheddar cheese

1/4 cup milk

Preparation

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine sausage, Bisquick, cheddar cheese, and milk. Mix thoroughly with your hands until well incorporated.

Form the mixture into 1-inch balls and place them on the prepared baking sheet, ensuring some space between each ball.

Bake for 20-25 minutes, or until golden brown and fully cooked.

Let the sausage balls cool slightly before serving. Enjoy them warm, either as a standalone appetizer or as part of a delicious breakfast spread.

This 4-Ingredient Sausage Balls recipe is not only simple to prepare but also yields a savory and tender snack that is perfect for any gathering or a cozy snack at home. Give it a try and enjoy the delightful flavors

Made the mistake of halving this recipe. The food was gone so quick!

 

Imagine wrapping yourself in a cozy blanket on a crisp afternoon; that’s the essence of comfort these Baked Apple Fritters aim to deliver. Rooted in the rich tapestry of American culinary tradition, these delightful treats pay homage to our collective affection for apples. Offering a healthier alternative to their traditionally fried counterparts, these fritters capture the essence of homeliness and convenience without the added oil. Perfect for family gatherings or as a sweet finale to a Sunday meal, Baked Apple Fritters promise to infuse your home with the joyous aromas of cinnamon and apples.

While these fritters are delectable on their own, pairing them with a dollop of whipped cream or a scoop of vanilla ice cream elevates the indulgence. For a lighter touch, consider accompanying them with Greek yogurt or a drizzle of honey. And of course, no comfort dessert ensemble is complete without a warm mug of cider or a hot coffee to round off the experience.

Baked Apple Fritters Recipe

Servings: 6

Ingredients 

2 large apples, peeled, cored, and diced

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Preparation

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.

Mix flour, granulated and brown sugars, baking powder, cinnamon, and salt in a large bowl.

In another bowl, whisk together milk, eggs, melted butter, and vanilla.

Fold wet ingredients into dry, mixing until just combined. Stir in diced apples.

Drop batter by 1/4 cupfuls onto the prepared baking sheet, spacing them out.

Bake for 15-20 minutes, until golden and set. Cool in the pan for 5 minutes, then transfer to a wire rack.

Dust with powdered sugar before serving, if desired.

Variations & Tips:

Cater to picky eaters by using their favorite apple variety.

Add nuts for crunch, or use almond or oat milk for a dairy-free version.

Spice up the batter with nutmeg or allspice for extra warmth.

These fritters can be frozen for up to 3 months and reheated for a quick treat.

For an extra special touch, glaze the fritters with a mix of powdered sugar and milk.

Gather your loved ones and share the warmth and delight of these Baked Apple Fritters. They’re a testament to the power of simple pleasures, combining love, comfort, and scrumptiousness into every bite. Enjoy!

Hands down, the best meatloaf muffins ever!

 

Mini Meatloaf Muffins offer a playful and modern twist on traditional meatloaf, an American comfort food with European origins. Adapted by American home cooks for hearty and economical meals in the early 20th century, these miniaturized versions are perfect for gatherings, kid-friendly meals, or as a novel way to enjoy this homestyle favorite. They’re not only quick and easy to prepare but also cook faster than a whole loaf, ideal for busy weeknights.

Pairing Mini Meatloaf Muffins with sides like creamy mashed potatoes, buttered green beans, a crisp salad, or roasted vegetables can elevate the meal. Don’t forget a dollop of ketchup or barbecue sauce for that classic meatloaf glaze touch. These miniatures suit casual family dinners or upscale appetizer platters.

Mini Meatloaf Muffins Recipe

Ingredients

1 lb ground beef

1 beaten egg

1/2 cup breadcrumbs

1/4 cup ketchup, plus extra for topping

1/4 cup milk

1/2 finely chopped onion

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation

Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.

In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Avoid overmixing.

Evenly distribute the meat mixture in muffin cups, shaping gently. Top each with ketchup.

Bake for 20-25 minutes, until cooked through (internal temperature of 160°F or 71°C).

Let stand for 5 minutes before removing from the tin.

Serve warm with additional ketchup or barbecue sauce.

Enjoy your Mini Meatloaf Muffins with your favorite sides for a cozy and satisfying meal!

Best crack cake!!!

 

It’s been a little over a year, and my crack cake recipe is the most Googled recipe I’ve ever searched for. I want to thank everyone who took the time to check out my recipe and share it with their friends. I think it’s very popular because the cake is so delicious! Plus, it’s very easy to make, like all of my recipes. So remember, this cake prepares you for greatness! In this recipe, we’ll cover How Make Crack Cake also some tips you can consider to make sure cake look perfect!

What I like most about this cake is the list of recipes. I admit I wasn’t sure how all the ingredients interacted with each other, but I’m happy to say it turned out great. I also like that my recipe calls for wine because I like to have a cup while cooking. Many people have asked me if they can substitute the wine for the water, and the answer is yes. Your cake may not turn out delicious, but it will definitely still be moist. Same goes for substituting wine in the cake coating. You lose the flavor, but you still have the same effect.

Ingredients

1 box of Duncan Hines yellow cake mix

1/4 cup brown sugar

1/4 cup white sugar

1 packet instant vanilla pudding mix

2 teaspoons of cinnamon

4 eggs

3/4 cup of water

3/4 teaspoon of oil

1/2 cup white wine (really any kind)

Preparation

Preheat oven 350 degrees.

Mixing above ingredients by hand or with mixer.

Greased powder container with grease.

Pour into mould.

Bake for 1 h.

When cake comes out of the oven…

Dissolve 1 stick of butter in 1 cup of sugar and 1/4 cup of wine.

Pour on hot cake.

unbelievable.

Return it from the pan to the plate and serve.

Enjoy !

Delicious Lemon Cherry Cookies

 

List of ingredients:

1 cup of butter at room temperature

1/2 cup of sugar

2 big eggs

1 small spoon of vanilla flavor

2 and 3/4 cups of all-purpose flour

1 small spoonful of baking soda

Half a teaspoon of baking powder.

Half a teaspoon of salt

1 cup of cherry jam

2 cups of icing sugar

2 to 3 tablespoons of lemon juice

Grated peel of 1 lemon

Yellow food dye (if desired)

Heat the oven to 350°F (175°C) before using it. Cover baking sheets with parchment paper.

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

Crack the eggs one by one, then mix in the vanilla extract.

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

Slowly mix the powdered ingredients into the liquid ingredients until they are well combined.

Place spoonfuls of dough on the baking sheets, leaving some space between each one.

Press your thumb or the back of a spoon into the center of each cookie to make a small hole, then add a bit of cherry jam into each hole.

Bake for 10-12 minutes or until the edges turn slightly brown. Allow the baking sheets to cool for a few minutes, then move them to cooling racks until they are completely cool.

In a little bowl, mix the powdered sugar, lemon juice, and lemon peel until it’s smooth. If you want, you can add yellow dye to the food.

Pour the lemon icing over the cooled cookies and wait for it to harden before serving.

Time to prepare: 20 minutes | Time to cook: 12 minutes | Total time: 32 minutes

Homemade Pineapple Soft-Serve Ice Cream

 

Ingredients :

2 cups frozen pineapple chunks (fresh or store-bought).

1 can (14 ounces) sweetened condensed milk.

1/2 cup chilled heavy whipping cream.

Equipment:Food processor.

Freezer-safe container (optional).

Préparations :

Step 1

If using fresh pineapple, core, peel, and cut it into 1-inch pieces.

Step 2

Arrange the pineapple pieces in a single layer on a baking sheet, ensuring they don’t overlap.

Step 3

Freeze for at least 4 hours or overnight.

Step 4

In a food processor, combine the frozen pineapple chunks, sweetened condensed milk, and chilled heavy whipping cream.

Step 5

Blend briefly to break up the pineapple, then continue blending until the mixture is smooth and creamy, scraping down the sides as needed.

Step 6

This should take about 1 to 2 minutes.

Step 7

For the best soft-serve texture, enjoy it right away!

Step 8

Serve in cones or bowls, and top with your favorite toppings such as chopped nuts, maraschino cherries, or a drizzle of pineapple juice.

Adjust the Texture:For a slightly creamier consistency, let the frozen pineapple sit at room temperature for 5-10 minutes before processing.

Storage:If you have leftovers, transfer the soft serve to a freezer-safe container and freeze for up to 2 hours. It will become more solid, so let it soften slightly at room temperature before scooping.

Enjoy your homemade pineapple soft-serve ice cream, a delightful treat that brings a taste of the tropics to your home!

Enjoy!

Seafood Chowder Recipe

Ingredients :

¼ cup butter1 medium onion, diced1 teaspoon Old Bay seasoning¼ teaspoon thyme¼ cup all-purpose flour1 stalk celery, sliced1 carrot, sliced1 pound potatoes, peeled and cubed½ cup corn5 cups seafood or chicken broth½ cup white grape juice8 ounces white fish (such as cod, salmon, tilapia, or haddock), chopped into pieces8 ounces scallops12 ounces shrimp, peeled and deveined6 ½ ounces chopped clams, canned and drained2 cups heavy cream1 tablespoon parsley, chopped

Préparations :

In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.Stir in the Old Bay seasoning and thyme. Sprinkle in the flour and cook for 1-2 minutes to form a roux.Add the celery, carrot, potatoes, and corn to the pot. Pour in the seafood or chicken broth and white grape juice, stirring well to combine.Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.Add the white fish, scallops, shrimp, and clams to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through.Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.Season with salt and pepper to taste. Garnish with chopped parsley before serving.

ENJOY

Dumpling Soup with Leafy Greens and Green Onions

 

Ingredients :

Pour les Dumplings :**– 1/2 livre de porc ou de poulet haché– 1 tasse de chou napa finement haché– 2 oignons verts finement hachés– 1 cuillère à soupe de sauce soja– 1 cuillère à soupe d’huile de sésame– 1 cuillère à café de gingembre râpé– 1 ail clou de girofle, émincé– 1 paquet de feuilles de wonton– **Pour la soupe :**– 6 tasses de bouillon de poulet ou de légumes– 2 tasses de pousses d’épinards ou de bok choy– 2 oignons verts tranchés– 1 cuillère à soupe de sauce soja– 1 cuillère à café d’huile de sésame– 1/2 cuillère à café de flocons de piment (facultatif)- Sel et poivre au goût

Préparations :

Préparez les raviolis :**– Dans un bol, mélangez le porc ou le poulet haché, le chou napa haché, les oignons verts, la sauce soja, l’huile de sésame, le gingembre et l’ail jusqu’à ce que le tout soit bien mélangé.– Placer une petite cuillerée de garniture au centre de chaque feuille de wonton.– Humidifiez les bords de l’emballage avec de l’eau, repliez-le pour former un triangle et appuyez pour sceller les bords. Assurez-vous qu’il n’y a pas de poches d’air.– Pliez les deux coins du triangle l’un vers l’autre et appuyez pour sceller.2. **Cuire les Dumplings :**– Porter unegrande casserole d’eau à ébullition. Ajoutez les boulettes par lots et faites cuire environ 4 à 5 minutes ou jusqu’à ce qu’elles flottent à la surface. Retirer avec une écumoire et réserver.3. **Préparez la soupe :**– Dans une grande casserole, portez à ébullition le bouillon de poulet ou de légumes.– Ajoutez la sauce soja, l’huile de sésame et les flocons de piment (le cas échéant).– Ajouter les bébés épinards ou le bok choy et cuire jusqu’à ce qu’ils soient fanés.– Ajoutez les boulettes cuites à la soupe et laissez mijoter encore 2-3 minutes.4. **Servir :**– Versez la soupe dans des bols, en veillant à inclure plusieurs boulettes dans chaque portion.– Garnir d’oignons verts émincés.- Assaisonnez avec du sel et du poivre selon votre goût.Savourez votre soupe aux boulettes maison !

ENJOY

Cut the potatoes into slices and put them inside

 

Ingredients :

3 teaspoons of butter°2 teaspoons of Parmesan°1 teaspoon garlic powder°1 teaspoon thyme leaves°salt°Freshly ground black pepper°8-10 golden potatoes, cut to 1/16-inch tranches

Préparations :

First, preheat oven to 350 degrees F . Next, melting butter also using it to butter your muffin tin.Next, cut golden potatoes into thin slices. When you’re done, put it in mixing bowl. Then adding melted butter, Parmesan & spices. Stirring mixture so that the potatoes are equally coated.Now stack the potatoes and place them in every individual muffin c in muffin pan. Sprinkling salt also pepper on top.Placing muffin pan in oven and bake for 55-60 mnOnce cooked, removing from oven and let cool for 5 mn. Garnish the prepared potato stack with Parmesan, thyme, or rosemary !Enjoy !

ENJOY

Rondelles de pommes de terre au four au fromage

 

Ingredients :

Regarding the round potatoes:Four large turnips, peeled and sliced into half-inch slicesTwo tablespoons of olive oil in a soup bowlSea salt: 1 teaspoon of coffeeBleu cheese: 1/2 teaspoon of caféHalf a cup of coffee grounds powderedPaprika: 1/2 teaspoon of cayenne pepperPour les accoutrements :Half a cup of grated cheese (cheddar, mozzarella, or a combination of the three)Two soup spoons of fresh persil, choppedFor the garnish, faculty-prepared haché choulette

Préparations :

Bring the four to a boil.olive oil.Get the potatoes ready:Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated.Gather the ground apple rounds:In a single layer on the prepared baking sheet, arrange the seasoned potato rounds. Vous devez assurer que ilsguarantee une cuisson uniforme en ne se chevauchant pas.Hold the potatoes in a preheated oven for 25 to 30 minutes, or until they are softened, andcroustillant. Return the potato rounds to the oven over medium heat until both sides are evenly cooked.the color doré.Incorporate the cheese:Remove the baking sheet from the oven and evenly sprinkle the rubbed cheese over the potato.The knuckles.After 5 to 7 minutes, or when the cheese is melted, return the baking dish to the oven.rich and velvety.Dressing and serving:Once you’ve coated the apples with cheese, remove the rounds and set them aside to cool

somewhat.Put the chopped fresh persil and optional cilantro on top of the potato rounds for a pop.of flavor and color.Place the cheese-coated potato rounds on a serving platter and enjoy them hot.Suggestions for perfectly fried potato rounds with cheese:Optimal texture is achieved by using large fibrous potatoes, such as Russet or Yukon Gold.Different varieties of cheese: Don’t be afraid to try different kinds of cheese, such Gouda, Parmesan,or Monterey Jack, depending on what you want to drink.Tremper les tranches de pommes de terre dans de l’eau froide pendant 30 minutes pour obtenir des rondelles de pommes de terre toujours plus croustillantes.the time it takes to season and cook. Carefully press them with a paper towel before proceeding.along with the recipe.Presentational suggestions: serve the potato rounds with a variety of toppings, such as crème sure,for more flavor, use a ranch dressing or spicy olive oil.Nutritional

advances:Patates:Exceptionally high in potassium, vitamin C and B6, and dietary fibers, all of which are vital to world health.Offre les glucides complexes pour soutenir l’énergie.Dairy Product:Superb protein and calcium source that aids with bone health and muscle repair.Contains healthy grains that aid with satiety and overall nourishment.The herbs are:Vitamins A, C, and K, as well as antioxidants and anti-inflammatory properties, are added by the fresh persil and ciboulette.propriétés.In summaryIn the form of pommes de terre rondelles au four au fromage, you have a versatile and universally loved dish that anybody may enjoy.appetizer, side dish, or salad. Their crinkle-edged exterior, shiny cheese garnish, and flavorful seasoningsmake them enticing. Make a batch of these mouth-watering potato rounds by following this recipe.that everyone would return to learn more about it. Make the most of the time spent making and eating this delicious dish. Enjoy !

ENJOY

Pan-Seared Mediterranean Cod in Tomato Basil Sauce

Ingredients :

4 cod fillets2 tablespoons olive oil1 onion, finely chopped3 cloves garlic, minced2 cups cherry tomatoes, halved1 can (14.5 oz) diced tomatoes1/2 cup fresh basil leaves, chopped1/4 cup dry white wineSalt and pepper to tasteLemon wedges for serving

Préparations :

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.Add the cod fillets and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, and sauté for 2-3 minutes until softened.Add the cherry tomatoes and cook for another 3 minutes until they start to break down.Stir in the diced tomatoes, white wine, and half of the basil. Simmer for 10 minutes to allow the flavors to meld.Return the cod fillets to the skillet and spoon the sauce over the top. Simmer for another 2-3 minutes to heat the fish through.Serve the cod fillets with the tomato basil sauce spooned over the top and garnished with the remaining basil and lemon wedges.Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutesKcal: 250 kcal | Servings: 4 servings

Gâteau au beurre et aux pacanes

 

Gâteau au beurre et aux pacanes : un délice décadent

Introduction

Le gâteau au beurre et aux pacanes est un dessert riche et gourmand qui combine les saveurs d'un gâteau au beurre avec le croquant des pacanes grillées et une délicieuse garniture de crème fouettée.

Ce gâteau est parfait pour les occasions spéciales, les réunions de famille ou chaque fois que vous souhaitez vous offrir quelque chose de vraiment délicieux.

Dans cet article, nous vous présenterons une recette simple pour créer ce gâteau alléchant.

Ingrédients

Pour préparer ce délicieux gâteau au beurre et aux pacanes, vous aurez besoin des ingrédients suivants :

Pour le gâteau :

1 tasse de beurre non salé, ramolli

1 1/2 tasse de sucre cristallisé

4 gros œufs

1 cuillère à café d'extrait de vanille

2 tasses de farine tout usage

1 cuillère à café de levure chimique

1/2 cuillère à café de bicarbonate de soude

1/2 cuillère à café de sel

1 tasse de babeurre

1 tasse de pacanes hachées, grillées

Pour la garniture :

1 1/2 tasse de crème fouettée épaisse

1/4 tasse de sucre en poudre

1 cuillère à café d'extrait de vanille

1/2 tasse de pacanes hachées, grillées

Instructions

 

Préchauffer le four : Préchauffez votre four à 350°F (175°C). Beurrer et fariner un moule allant au four de 9 × 13 pouces ou le tapisser de papier sulfurisé pour un retrait facile.

Préparez la pâte à gâteau :

Dans un grand bol à mélanger, battre le beurre ramolli et le sucre cristallisé jusqu'à consistance légère et mousseuse.

Ajoutez les œufs un à un en battant bien après chaque ajout. Incorporer l’extrait de vanille.

Dans un autre bol, mélanger la farine, la levure chimique, le bicarbonate de soude et le sel.

Ajouter progressivement les ingrédients secs au mélange de beurre, en alternant avec le babeurre, en commençant et en terminant par les ingrédients secs. Mélanger jusqu'à ce que tout soit bien combiné.

Incorporer les pacanes hachées grillées.

Cuire le gâteau :

Versez la pâte dans le moule préparé en l'étalant uniformément.

Cuire au four préchauffé pendant 30 à 35 minutes ou jusqu'à ce qu'un cure-dent inséré au centre du gâteau en ressorte propre.

Laissez le gâteau refroidir complètement dans le moule sur une grille.

Préparez la garniture fouettée :

Dans un grand bol, battre la crème fouettée épaisse, le sucre en poudre et l'extrait de vanille jusqu'à formation de pics fermes.

Assemblez le gâteau :

Une fois le gâteau complètement refroidi, étalez uniformément la chantilly sur le dessus.

Saupoudrer les noix de pécan grillées hachées sur la crème fouettée.

Servir et déguster :

Coupez le gâteau en carrés et servez. Savourez ce gâteau au beurre et aux pacanes riche et décadent avec vos amis et votre famille.

Conseils et variantes

 

Filet de caramel : Pour une touche encore plus gourmande, versez un filet de sauce caramel sur la garniture de crème fouettée avant de servir.

Crème glacée au beurre et aux pacanes : Servez une tranche de gâteau avec une boule de glace au beurre et aux pacanes pour un dessert vraiment décadent.

Variations de noix : Essayez d'utiliser d'autres noix comme des noix ou des amandes si vous préférez.

Conclusion

Le gâteau au beurre et aux pacanes est un dessert riche et gourmand qui allie la saveur beurrée du gâteau, le croquant des pacanes grillées et la légèreté de la crème fouettée.

Ce gâteau est parfait pour toutes les occasions et plaira certainement à tout le monde.

Suivez cette recette simple pour créer un dessert délicieux et impressionnant qui laissera tout le monde en demander quelques secondes.

Mots clés

Gâteau au beurre et aux pacanes

Recette de dessert décadent

Gâteau aux pacanes et à la crème fouettée

Recette de gâteau facile

Gâteau aux pacanes grillées

Gâteau riche et gourmand

Gâteau au beurre et aux pacanes fait maison

Dessert pour une occasion spéciale

Côtes de porc

 

Transformez des lanières de bacon cru en une friandise addictive comme le « crack » avec seulement 4 ingrédients

HAUT DE GAMME

Mettez cette recette sur papier.

La recette suivante nécessite quatre ingrédients de base (pâte feuilletée, bacon, sirop d'érable et brun

sucre) pour créer un pain plat sucré-salé auquel vous ne pourrez pas résister.

Pour assurer une cuisson homogène, percez bien la pâte feuilletée au beurre avant de la garnir de lardons croustillants et

érable doux. Ce pain plat constitue une excellente collation ou un apéritif pour les jours de match et est délicieux aussi bien chaud

et froid.

Pour ajouter un peu de saveur à ce mélange, du fromage bleu émietté ou du fromage de chèvre sont une excellente alternative !

OFFRE PAYANTE

Bacon croustillant à l'érable

Trucs sur la cuisinière

Bacon, une livre

1 morceau de pâte feuilletée

Quart de tasse de sirop noir

Mélange de cassonade, une demi-tasse

Suivre :

Allumez le four à feu vif (375 degrés). Placez le bacon sur une grille et placez-le sur une feuille d'aluminium.

plaque à pâtisserie couverte. Griller le bacon pendant 20 minutes ou jusqu'à ce qu'il soit croustillant.

Laissez refroidir le bacon après l'avoir sorti du four.

3.Assurez-vous que la pâte feuilletée ne lève pas trop à la cuisson en l'étalant et en incisant le tout.

dessus avec une fourchette. Versez la moitié du sirop d'érable sur le dessus et saupoudrez de la moitié de la cassonade.

4. Émiettez le bacon en petits morceaux et recouvrez-le de bacon émietté. Versez le reste de l'érable

sirop sur le dessus et saupoudrer du reste de cassonade.

LISTE PAYÉE

Cuire pendant 20 à 25 minutes ou jusqu'à ce que le dessus soit doré. Après l'avoir sorti du four, laissez-le refroidir

légèrement avant d'utiliser un coupe-pizza pour le couper en petits triangles.

How To Make Classic Chicken Salad

 

Chicken salad is one of those foods that I could eat endlessly without getting bored. Classic, flavorful, and protein-packed, chicken salad goes well in any form: sandwiches, wraps, large lettuce leaves, or even eaten plain. There are a lot of chicken salad recipes out there, but I think this one is the best.

the Daring Gourmet

Who makes better versions of traditional recipes than Southern Living, who came up with this one? My guess is no. Use whatever extra chicken you may have on hand to whip up this delicious dish. Make use of any fresh chicken breasts you happen to have on hand, or another option.

Amanda’s Cookin’ is the source.

Chopped celery, red grapes, and dried cranberries give this chicken salad dish a wonderful range of tastes and just the right amount of crunch. The beauty of chicken salad is how adaptable it is to personal taste. Whatever you see fit, feel free to add or remove ingredients!

Southern Living is the source.

Let me cut to the chase: if you want to see the whole Southern Living recipe, go here. This chicken salad recipe is sure to please whether you’re serving it as an appetizer or preparing a large quantity to share at a family reunion. Have fun!

Enjoy !

Old Fashioned Stuffed Cabbage Rolls

 

Ingredients:

1 cup COOKED long-grain rice (or similar variety)

1.5 pounds lean ground beef (or ‘extra lean’)

1.5 tablespoons Worcestershire sauce

1 large egg

1 yellow onion , peeled and minced

⅓ cup parsley , roughly chopped

3 cloves garlic , minced

1.5 teaspoons salt

½ teaspoon black pepper

½ teaspoon dried dill

½ teaspoon onion powder

½ to 1 teaspoon red chili flakes (optional)

42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)

1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)

½ cup water (leftover from boiling cabbage)

fresh dill , chopped (garnish, optional)

PREPARATION:

Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.

In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.

In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.

Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.

Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.

Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.Note: You could stir in about a tablespoon or so of white or brown sugar into the tomato sauce if you want less of a tomato bite. I like the brightness of tomatoes, so I skip this.

Top with more cabbage leaves. Cover casserole dish tightly with foil. Cover and bake about 2 hours and 15 minutes to 2 hours 30 minutes.

Once done, be careful removing foil covering as there will be steam. Discard top cabbage leaves. Allow to cool for 20 minutes or so before digging in. Garnish, if desired. 

Enjoy !

Here is a recipe for Angel Chicken Rice Casserole that you can make

 

Ingredients:

4 chicken breasts without bones or skin

1 packet of powdered Italian salad dressing mix

1 can of mushroom soup (10.75 ounces)

1/2 cup of chicken broth 4 ounces of softened cream cheese

1/2 cup of sour cream

2 cups of cooked rice, either white or brown.

1/4 cup of shredded Parmesan cheese 2 tablespoons of butter

1 tablespoon of olive oil

1 cup of grated mozzarella cheese

1/4 teaspoon of black pepper 1/4 teaspoon of garlic powder

Fresh parsley, if desired, for decoration.

PREPARATION:

Heat your oven to 350°F (175°C) before using it.

Cook the chicken: In a big pan, melt the butter and olive oil on medium heat. Put the chicken breasts in the pan with black pepper and garlic powder. Cook each side for 5-7 minutes until they are brown but not completely cooked. Take the chicken out of the pan and place it to the side.

Make the sauce: In the same pan, put the Italian dressing mix, mushroom soup, chicken broth, cheese, and sour cream. Mix everything well until it is smooth and creamy. Let it cook gently for 3-5 minutes.

Make Casserole: In a big baking dish (9×13 inches), put the cooked rice in an even layer at the bottom. Put the chicken breasts on the rice. Put the sauce on top of the chicken and rice, making sure everything is well coated.

Put cheese on top: Spread Parmesan and mozzarella cheese on the casserole.

Cook the casserole covered with foil in the oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.

Serve: Add some fresh parsley on top if you like. Enjoy your Angel Chicken Rice Casserole hot!

Tell me how it goes!

 

Enjoy !

JANET’S RICH BANANA BREAD

 

Ingredients:

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup chopped walnuts

2 medium bananas, sliced

PREPARATION:

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.

In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, combining well.

In a separate bowl, blend together the flour, baking soda, and salt.

Gradually stir the dry ingredients into the butter mixture until smooth.

Gently fold in the sour cream, walnuts, and sliced bananas.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

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

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert. The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

Enjoy !

Cake Recipe Ready in Just 5 Minutes

 

Ingredients:

Indulge in the wonderful sensation of a cake that almost dissolves in your tongue! This coveted recipe is going to

satisfy everyone’s want for more. Following the instructions in this post will allow you to create a moist

and a light and airy angel food cake that will blow everyone away. In just five simple steps, you may savor delectable tastes

few moments!

Recipe Items

The following items are required to make this mouth-watering treat:

– Six eggs

150 grams of sugar

– vanilla sugar, 5 grams

Fifty grams of flour

Sour cream, 300 grams

-Sugar, 70 grams

An eighth of a teaspoon of lemon juice

flour, 70 grams

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sugar, powdered (80 grams)

a 20-centimeter cake pan

100 grams of prince cookies

(1) powdered coconut

– dark chocolate

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Getting cakes ready

the oven to warm.

placed in the oven and cooked until a toothpick inserted in the middle comes out clean and the cake develops a golden brown color.

tidy up. Baking times and temperatures might vary, so be flexible. Be confident in your oven’s

guidelines.Filling and garnish made of cream

First, get the cream ready:

Get the cream filling ready while the cake bakes. Combine 1 teaspoon, 70 grams of sugar, and 300 grams of sour cream.

whisking in 70 grams of flour and 70 grams of lemon juice until combined and smooth.

Second, the Cake Layers:

After the cake has cooled, gently slice it lengthwise into half.Make a uniform layer of buttercream.

on top of the cake and in between its layers.

3. To tie it all together:

To enhance the cream’s texture and taste, garnish it with a sufficient quantity of coconut chips. Melt

Drizzle the white chocolate over the cake for a visually appealing garnish. Dust with powdered

garnish with sugar for an extra unique touch.

Delicious handmade angel food cake is ready for slicing, serving, and indulging in its wonderful tastes. Only five minutes from now, you

made a delectable dish that people can’t get enough of. If you’re looking for a tasty treat for a particular event or just because

you, the succulent texture and delicious flavor of this divine angel food cake will wow you.

Devour every delicious morsel!

Enjoy !

ITALIAN DRUNKEN NOODLES

 

Ingredients:

1 tablespoon olive oil, divided

1 lb Italian sausage

1 teaspoon salt

Freshly ground pepper

½ cup red bell pepper

½ cup yellow bell pepper

½ cup orange bell pepper

¼ cup onion, thinly sliced

2 garlic cloves, minced

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes

½ cup white wine

1- 28 oz can diced tomatoes, undrained

2 tablespoons chopped fresh parsley

12 oz egg noodles

PREPARATION:

In a 4-quart dutch oven or large skillet, heat ½ tablespoon and brown the Italian sausage. Remove from the pan and set aside.

In the same pot, heat the remaining ½ tablespoon of olive oil and saute the onion, bell peppers, and garlic until fragrant, about 3 minutes

Pour in the white wine and reduce until it is almost all evaporated

Add the diced tomatoes, Italian seasoning, red chili flakes, salt, pepper, and simmer for 10 minutes. Return the sausage to the pot and add the chopped parsley. Cook for 5 more minutes and keep warm while cooking the noodles according to package instructions. Drain the noodles and add them to the pot. Toss to combine and serve.

Enjoy !

Texas Turtle Sheet Cake

 

Ingredients:

2 cups of white sugar

2 cups of flour that already has baking powder and salt mixed in.

1 cup of butter

1 cup of dark coffee

1/3 cup of cocoa powder without sugar

2 huevos

1/2 cup of buttermilk

Chocolate icing:

1/4 cup of butter

4 tablespoons of buttermilk

3 tablespoons of cocoa without sugar

2 and a half cups of powdered sugar

Turtle topping:

1/2 cup of chopped pecans

1 cup of chocolate chips that are not too sweet

1 cup of caramel sauce, for pouring on top

PREPARATION:

Heat the oven to 350 degrees. Prepare a 9×13-inch baking pan by greasing and flouring it. In a big bowl, mix self-rising flour and sugar. Put aside.

In a pot, mix 1 cup of butter, 1 cup of coffee, and 1/3 cup of cocoa. Heat until boiling, stirring all the time. Pour the mixture into the dry ingredients that have been prepared. Use a hand mixer to blend the wet and dry ingredients together on medium speed until they are well mixed. Put eggs and half a cup of buttermilk. Mix at a medium speed for about one more minute, until everything is well mixed.

3. Put the mixture into the baking pan and bake for 25-30 minutes. When the cake is finished baking, you can check if it’s ready by inserting a toothpick or fork into the middle of the cake. If it comes out clean, the cake is done.

Make the frosting. In a small pot, mix 1/4 cup of butter, 4 tablespoons of buttermilk, and 3 tablespoons of unsweetened cocoa powder. Heat until boiling, stirring often.

Take the mixture off the heat and slowly stir in powdered sugar using a wire whisk, adding half a cup at a time.

Put the warm frosting on top of the cake. When the cake is hot, add chopped pecans and chocolate chips on top. Put caramel sauce on top.

Advice: If you don’t have buttermilk, it’s not a problem. Combine half a cup of milk with two teaspoons of vinegar or lemon juice. Wait a few minutes before mixing it with the rest of the ingredients.

Enjoy !

Egg rolls in a bowl

 

“Egg Rolls in a Bowl” is a popular dish that deconstructs the classic egg roll, placing all its tasty fillings into a bowl without the wrapper. It’s essentially a stir-fry featuring the ingredients typically found in egg rolls. Here’s a basic recipe to get you started:

Ingredients

1 lb ground pork (or chicken, turkey, or beef)

1 tablespoon sesame oil

3-4 cloves garlic, minced

1 tablespoon ginger, freshly grated

4-5 green onions, sliced

1 small head of cabbage, shredded

2-3 carrots, julienned or shredded

1/4 cup soy sauce or tamari (for a gluten-free version)

2 tablespoons hoisin sauce (optional)

1 teaspoon Sriracha or chili sauce (adjust according to your spice preference)

Salt and pepper to taste

Preparation

Brown the Meat: In a large skillet or wok, brown the ground pork over medium-high heat, breaking it up into small pieces as it cooks. Once fully cooked, remove the pork from the skillet and set aside.

Sauté Veggies: In the same skillet, add the sesame oil. Add the garlic, ginger, and white parts of the green onions. Sauté for a minute or two until fragrant.

Add Cabbage and Carrots: Add the shredded cabbage and carrots to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender. You want them to be slightly crunchy and not overly soft.

Combine: Return the browned pork to the skillet. Stir in the soy sauce, hoisin sauce (if using), and Sriracha or chili sauce. Mix everything well and cook for another 2-3 minutes until everything is heated through.

Serve: Transfer to bowls and garnish with the green parts of the sliced green onions. If desired, you can also top with more chili sauce, sesame seeds, or even fried wonton strips for added crunch.

Note: This recipe is quite

versatile. You can add other vegetables like bell peppers, mushrooms, or snap peas if you like. Adjust the seasoning according to your preference. Enjoy your deconstructed egg roll!

Ham and Cheese Sticks

 

Ingredients:

2 tubes crescent dough sheets

1 lb. deli-sliced ham

8 cheddar cheese sticks

¼ cup butter, melted

1 tsp Worcestershire sauce

½ Tbsp Dijon mustard

½ Tbsp dried minced onion or onion powder

½ Tbsp poppy seeds

Instructions:

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

Roll out the crescent dough sheets and cut each into 4 pieces, giving you 8 pieces in total.

Evenly distribute the ham across all 8 dough pieces. Place a cheddar cheese stick on top of the ham on each piece.

Fold in the ends of each piece and roll them up to seal the filling inside.

Place the prepared sticks on the baking sheet.

In a small bowl, mix the melted butter, Worcestershire sauce, Dijon mustard, dried minced onion or onion powder, and poppy seeds.

Brush this butter mixture over each stick.

Bake in the preheated oven for 12-15 minutes, or until the sticks are golden brown.

Serve hot and enjoy!

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

Cheesy Parmesan Mozzarella Bites

 

Ingredients:

1 cup Parmesan cheese

1 cup mozzarella cheese

1 egg

1 teaspoon onion powder

Directions:

Preheat your oven to 350°F (175°C).

In a bowl, mix together the Parmesan cheese, mozzarella cheese, egg, and onion powder until well combined.

Spread the mixture evenly on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15 minutes or until golden and bubbly.

Remove from the oven and let cool slightly before cutting into pieces

So much goodness and so easy to make with 3 ingredients!

 

These Ham & Cheese Roll-Ups, crafted from just three essential ingredients and wrapped in pizza dough, are a testament to the joy of simplicity in the kitchen. Perfect for those moments when time is of the essence but the craving for something homemade and comforting won’t subside, this recipe merges the ease of preparation with the timeless appeal of ham and cheese. Whether you’re gathering friends for a casual get-together or seeking a satisfying snack, these roll-ups promise to please without the hassle.

Ham & Cheese Roll-Ups Recipe

Servings: Makes about 12 roll-ups

Ingredients

1 pound pizza dough (homemade or store-bought, brought to room temperature for easier handling)

12 slices smoked ham (thinly sliced for easy rolling)

1 1/2 cups shredded sharp cheddar cheese (or experiment with Gruyere, Swiss, or smoked provolone for different flavors)

Preparation

Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper for a non-stick surface.

Roll Out Dough: On a lightly floured surface, roll out the pizza dough into a rectangle, aiming for about 1/4-inch thickness. This will be your base for the roll-ups.

Add Ham and Cheese: Lay the ham slices evenly across the dough, leaving a small border around the edges to ensure a tight roll. Sprinkle the shredded cheese over the ham, creating a layer of melty goodness.

Roll It Up: Carefully roll the dough from one of the long edges, similar to making a jelly roll. Ensure the roll is tight so the fillings stay snug within.

Slice: With a sharp knife, cut the log into 1-inch sections. This will form your individual roll-ups. Place them cut side up on the prepared baking sheet.

Bake: Transfer the baking sheet to the oven and bake for 18-20 minutes, or until the roll-ups are golden brown and the cheese is bubbly.

Cool and Serve: Allow the roll-ups to cool slightly on a wire rack before serving to let the cheese set slightly.

Variations & Tips:

Spice It Up: Incorporate red pepper flakes or a dash of hot sauce into the cheese for guests who appreciate a spicy twist.

Vegetarian Option: For a meat-free variation, replace the ham with sautéed spinach and mushrooms, ensuring they’re well-drained to avoid soggy dough.

Garlic Butter Finish: For an extra layer of flavor, brush the roll-ups with melted butter mixed with garlic powder before baking.

Resting Dough: If you’re working with refrigerated dough, let it sit at room temperature for about 30 minutes before rolling out. This makes it easier to handle and shape.

This no-knead bread recipe is so easy. Plus, it always impresses guests

 

There’s a certain magic to the process of baking bread at home—the mix of simplicity and tradition, the tactile joy of shaping dough, and the rich, comforting aroma that fills the air as it bakes. For those intimidated by the prospect of homemade bread, fearing complex techniques or the unpredictability of yeast, the No Knead Bread recipe emerges as a beacon of hope. It demystifies bread making, offering a straightforward path to a rustic, satisfying loaf that’s as impressive to behold as it is delicious to taste. This recipe promises minimal effort for maximum reward, requiring no special skills or equipment beyond a standard kitchen setup. Here’s how to bring this delightful bread to your table:

No Knead Bread Recipe

Ingredients

3 cups all-purpose flour

1/2 teaspoon active dry yeast

1 1/2 teaspoons salt

1 1/2 cups warm water (approximately 110°F)

Preparation

Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Add the warm water and stir using a wooden spoon or spatula until you have a shaggy dough. The goal isn’t perfection in texture but rather ensuring all ingredients are combined.

First Rise: Cover the bowl with

plastic wrap or a clean kitchen towel. Let it sit at room temperature, away from drafts, for 12-18 hours. This slow rise is crucial for developing flavor and texture without the need for kneading.

Shape the Dough: After the rise, the dough will be bubbly and doubled in size. Place it on a lightly floured surface and gently shape it into a ball. Don’t worry about getting it perfectly smooth; a rustic look is part of its charm.

Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid in your oven and preheat to 450°F (230°C). The pot mimics a professional baker’s oven, trapping steam and giving the bread a crispy crust.

Bake: Carefully remove the hot Dutch oven from your oven. Place the dough inside, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes to brown the crust.

Cool and Enjoy: Once baked to golden perfection, remove the bread from the Dutch oven. Let it cool on a wire rack before slicing to allow the interior to set properly.

The beauty of this No Knead Bread lies not just in its simplicity but in its adaptability. Feel free to experiment with adding herbs, cheeses, or olives to the dough for a personalized touch. This bread pairs wonderfully with everything from a hearty soup to a simple slather of butter. It’s a testament to the fact that some of the best pleasures in life are also the simplest. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress your guests and provide a comforting, homemade touch to any meal

Search Results for: Vegetable Hamburger Soup

 

Ingredients:

Ground beef

Carrots

Celery

Onions

Potatoes

Tomatoes (fresh or canned)

Beef stock

Tomato juice or puree

Garlic

Bay leaves

Thyme

Parsley

Black pepper

Paprika or chili powder (optional)

Instructions:

In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart with a spoon. Drain any excess fat.

Add chopped onions to the pot and sauté until they become soft and golden.

Stir in minced garlic and cook for another minute until fragrant.

Add diced carrots, celery, and potatoes to the pot, stirring to combine with the beef and onions.

Pour in beef stock and tomato juice or puree, ensuring there is enough liquid to cover all the ingredients.

Add chopped tomatoes to the pot, stirring to incorporate.

Season the soup with bay leaves, thyme, parsley, black pepper, and a pinch of paprika or chili powder if using. Stir well.

Bring the soup to a boil, then reduce the heat to low and let it simmer. Cover the pot and let it cook for about 20-30 minutes, or until the vegetables are tender.

Taste and adjust seasoning if necessary, adding more herbs or pepper as desired.

Remove the bay leaves before serving.

Serve the vegetable hamburger soup hot, and enjoy the rich, savory flavors and comforting warmth it brings.

Pecan Cheesecake Pie

 

Ingredients

For the crust

 

1 sleeve graham crackers, finely crushed

5 tbsp melted butter

¼ cup brown sugar, packed

Pinch of salt

For the cheesecake

 

3 (8 oz). blocks cream cheese, softened

1 cup brown sugar, packed

3 large eggs

¼ cup sour cream

2 tbsp all-purpose flour

1 tsp vanilla extract

¼ tsp salt

For the topping

 

4 tbsp butter

½ cup brown sugar, packed

½ tsp cinnamon

¼ cup heavy cream

1 ¾ cup whole or chopped pecans

Pinch of salt

How To Make Pecan Cheesecake Pie

Preheat the oven to 325 F degrees.

Spray a 9-inch springform pan with cooking spray.

Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

Press the crust into the pan.

Beat cream cheese and brown sugar with a hand mixer in a bowl.

Add your eggs in one at a time.

Add sour cream, flour, vanilla, and salt. Mix.

Pour the mixture into the pan with the crust.

Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.

Bake for an hour.

Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.

Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.

Add in cinnamon, heavy cream, pecans, and salt. Mix.

Let the mixture cool off the heat for 20 minutes.

Pour it over the cheesecake and serve

Banana Pudding Icebox Cake

 

Ingredients 

2 cups heavy whipping cream

1/4 cup powdered sugar 

1 teaspoon vanilla extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 box vanilla wafers or graham crackers

4-5 ripe bananas, sliced 

PREPARATION:

Prepare the Whipped Cream:

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

Using an electric mixer, beat the mixture until stiff peaks form. Set aside.

Make the Pudding: 

In another bowl, combine the instant vanilla pudding mix and cold milk.

Whisk for about 2 minutes until the pudding thickens. Let it sit for 5 minutes to set.

Assemble the Layers:

In a 9×13 inch baking dish, spread a thin layer of whipped cream to cover the bottom.

Add a layer of vanilla wafers or graham crackers on top of the whipped cream. 

Spread half of the prepared pudding over the wafers/crackers.

Arrange a layer of sliced bananas over the pudding.

Repeat the layers: add another layer of wafers/crackers, followed by the remaining pudding, and another layer of banana slices.

Top with Whipped Cream:

Spread the remaining whipped cream over the final layer of banana slices, creating a smooth, even layer.

Garnish with additional banana slices or crushed wafers, if desired.

Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the wafers to soften.

Serve: 

Slice the Banana Pudding Icebox Cake into squares and serve chilled. Enjoy the creamy, refreshing layers of this delicious no-bake dessert.

Tips:

To prevent the bananas from browning, you can toss the slices in a little lemon juice before layering them in the dessert.

For a twist, try using chocolate wafers or adding a layer of chocolate pudding.

This dessert can be made a day in advance, making it perfect for entertaining.

Conclusion:

Banana Pudding Icebox Cake is a crowd-pleasing dessert that’s easy to make and always a hit.

Its layers of creamy pudding, fresh bananas, and soft wafers create a delightful combination of textures and flavors.

Perfect for any occasion, this no-bake treat will quickly become a favorite.

Enjoy this refreshing and indulgent dessert with family and friends!