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.

Creamy Broccoli and Chicken Pasta Bake

 

Ingredients:

8 oz (about 2 cups) pasta (penne or rotini works well)

2 cups cooked chicken, shredded or diced

2 cups broccoli florets (fresh or frozen)

1 cup heavy cream

1 cup chicken broth

1 cup shredded cheddar cheese (plus extra for topping)

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

½ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

PREPARATION:

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

Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Broccoli: If usingfresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.

Make the Creamy Sauce:

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.

Add the cooked chicken and broccoli, mixing well.

Stir in the cheddar and Parmesan cheese until melted and combined.

Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the creamy chicken and broccoli mixture. Mix until the pasta is well coated.

Assemble the Bake: Transferthe pasta mixture into a greased 9×13 inch baking dish. Sprinkle additional cheddar cheese on top.

Bake: Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden on top.

Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Serve warm!

Enjoy your creamy broccoli and chicken pasta bake!

OMG, I whipped these up for a quick treat

 

Ingredients:

Ingredient Quantity

Peanut Butter (creamy) 1 1/2 cups

Unsalted Butter (melted) 1 1/4 cups

Butterfinger Bars (crushed) 5

Graham Cracker Crumbs 2 1/2 cups

Confectioners’ Sugar 16 ounces

Chocolate Candy Coating (melted) 24 ounces

PREPARATION

Prepare Ingredients: Crush Butterfinger bars. Melt butter.

Combine Peanut Butter and Butter: In a large bowl, combine peanut butter and melted butter.

Add Dry Ingredients: Gradually add graham cracker crumbs and confectioners’ sugar to peanut butter mixture.

Fold in Butterfingers: Gently fold crushed Butterfinger bars into the mixture.

Prepare Pan: Line a 9×13 inch baking pan with parchment paper.

Press Mixture: Press the peanut butter mixture into the prepared pan.

Pour Chocolate: Pour melted chocolate over the peanut butter layer.

Chill: Refrigerate for at least 1-2 hours, or until set.

Cut and Serve: Cut into squares or bars.

Enjoy your delicious Butterfinger Treats!

Blueberry Sour Cream Coffee Cake

 

Ingredients:

Blend #1

°1 cup of butter or margarine

°2 cups of sour cream

°2 cups of sugar

°4 eggs

Blend #2

°3 cups of flour

°3 tsp baking powder

°1 tsp baking soda

°1 cup of brown sugar

°1 1/2 cups or more blueberries

°1 tsp cinnamon

PREPARATION:

Thoroughly mix the ingredients of mixture #1 with a mixer

Add mixture #2 and mix gently

Put the mixture in a greased 9×15 inch pan

Add the garnish

Bake in a preheated oven at 350° for about 1 hour, on thecenter rack

*can also be baked in a tube mold

Enjoy !

Recipe for Easy-to-Make Bread Without Kneading

 

Ingredients:

Time to prepare:

Time to prepare: 20 minutes (not including time to rest)

Time to relax: 1 hour and 25 minutes

Cooking time: 25-30 minutes

Total Time: Approximately 2 hours and 15 minutes

List of ingredients:

Water: 200 milliliters (equivalent to 0.85 cups)

Sugar: 25 grams (2 tablespoons)

Yeast: 3 grams (1 teaspoon)

Flour for making bread: 300g (2 cups)

Sal: 3 gramos (1/2 cucharadita)

Olive Oil: 20 grams (2 tablespoons)

Size of the mold:

For a 450g loaf, use a mold that is 20.8 centimeters long, 11.8 centimeters wide, and 11 centimeters tall.

Baking Temperature and Time:

Cook in the oven at 170°C (340°F) for around 25-30 minutes.

PREPARATION:

Make the liquid mixture:In a big bowl, mix together 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to make the sugar and yeast dissolve.

Combine the dry ingredients and mix to form the dough.

Slowly mix in 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Mix until you have a dough.

Mix in the olive oil.

Add 20 grams (2 tablespoons) of olive oil to the dough. Use a spatula to mix the oil into the dough until it is well combined.

Beginning Rest:

Place a clean kitchen towel or plastic wrap over the bowl and allow the dough to rest for around 20 minutes.

Knead the dough once more.

After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.

First Proofreading:

Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles insize.

Get the dough ready for shaping.

Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.

Make a crease in the dough.

Fold the dough in half four times and then form it into a round ball.

Separate and Mold:

Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.

Let the dough rest.

Place a towel over the dough balls and allow them to sit for around 15 minutes.

Form each part to fit the mold.

Take each portion of dough, press it down softly, and shape it into a long strip.

Flip the dough, fold the sides in, and use a rolling pin to make it longer.

Flip it, flatten one side, and roll it from the thicker end. Squeeze the end tightly to close it.

Get ready for the second round of checking.

Put each piece of baking to avoid burning it.

Ways to serve food:

This bread is delicious by itself or can be sliced for sandwiches, toast, or breakfast with toppings such as butter, jam, or avocado.

Tips for storing items:

Room Temperature: Keep the bread in a closed bag or container at room temperature for a maximum of 3 days.

Freezing bread: Wrap it in plastic wrap and put it in a bag that can go in the freezer. It will stay good for up to 3You can use honey, maple syrup, or any sweetener you like. However, it might change how the dough feels and how much it grows.

Can I prepare this bread without gluten?

Yes, you can use flour without gluten, but the texture will be different. Make sure the gluten-free flour mix includes a substance that helps hold it together, such as xanthan gum.

Why is the second rising of the dough necessary?

The second time the dough rises helps it get more flavor and a better texture, resulting in softer bread.

How can I store bread to make it last longer?

Keep it in a sealed container at room temperature. If you live in a damp place, think about putting it in the fridge.

Can I include herbs or seeds in this bread?

¡Sí! Include your preferred herbs, seeds, or nuts in the dough to give it more taste and crunch.

How can I tell when the bread is ready to be taken out of the oven?

Tap the bottom of the bread; it should make a hollow sound. You can also use a thermometer to check the inside temperature, which should be about 93°C (200°F).

Can I use instant yeast instead of dry active yeast?

Sure, but decrease the amount to around 2 grams (3/4 tsp).

Can I use a different panbake this bread?

Of course! Change the baking time based on the size and shape of the pan you are using.

Why is my bread heavy and not light and airy?

This might happen because the dough was not left to rise enough, was left to rise too much, or because the amount of flour and water was not right. Make sure your dough is soft and stretchy before putting it in the oven.

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 thepan 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.

I believe this is the best version of this recipe I have ever created, it is very appealing.

 

Ingredients:

12 oz pasta (fettuccine, linguine, or your choice)

3 large onions, thinly sliced

3 tbsp unsalted butter

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup dry white wine (optional)

1 cup beef broth

1/2 cup heavy cream

1/2 cup shredded Gruyère cheese (or Swiss cheese)

1/4 cup grated Parmesan cheese

Fresh thyme (optional, for garnish)

Salt and pepper to taste

Instructions:

Cook the pasta: Boil the pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Caramelize the onions: In a large pan, heat butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 25-30 minutes until deep golden brown and caramelized. If the onions start sticking, you can add a splash of water to deglaze the pan.

Add garlic and deglaze: Once the onions are caramelized, stir in the minced garlic and cook for 1-2 minutes until fragrant. Then, add the white wine (if using) to deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by half.

Add broth and cream: Pour in the beef broth and bring to a simmer. Stir in the heavy cream, letting it thicken for a few minutes. Season with salt and pepper to taste.

Combine with pasta: Toss the cooked pasta in the sauce, adding a little reserved pasta water if the sauce is too thick. Stir in the Gruyère and Parmesan cheese until melted and creamy.

Serve: Garnish with fresh thyme (if using) and an extra sprinkle of Parmesan.

This creamy pasta is packed with that classic French onion soup flavor. Let me know how this version compares to your own!

Torta di Carne Macinata e Patate Recipe

 

Ingredients:

1 lb (450g) ground beef (or pork, or a mix)

4 large potatoes, peeled and boiled

1 onion, finely chopped

2 garlic cloves, minced

1/2 cup grated Parmesan cheese

2 eggs, beaten

1/2 cup breadcrumbs

1/4 cup milk

Salt and pepper to taste

Olive oil for cooking

Fresh parsley, chopped (for garnish)

Optional: mozzarella or provolone cheese for extra filling

Instructions:

Prepare the Potatoes:

Boil the potatoes in salted water until soft, about 15-20 minutes. Drain andmash them with a bit of milk, salt, and pepper. Set aside.

Cook the Ground Meat:

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft.

Add the ground beef and cook until browned. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Mix the Filling:

In a large bowl, combine the cooked meat mixture with the mashed potatoes. Stir in the Parmesan, breadcrumbs, beaten eggs, and milk until well incorporated. Optionally, you can add some shredded mozzarella or provolone for a cheesy center.

Assemble the Pie:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) pie dish or baking pan with olive oil.

Spread the meat and potato mixture evenly in the dish, pressing it down slightly to compact.

Bake:

Bake for about 30-40 minutes, or until the top is golden and the pie is set.

Serve:

Let the pie cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

Perfectly Crispy French Fries: A Golden Delight

 

Introduction

French fries are a beloved classic that never goes out of style. These golden, crispy strips of potato are the perfect side dish for burgers, sandwiches, or just as a snack on their own. The image showcases a tempting batch of freshly cooked French fries, seasoned to perfection and ready to be enjoyed. Let’s dive into the secrets of making the perfect French fries at home.

The Secret to Perfect French Fries

Achieving the perfect French fries involves a few key steps: selecting the right potatoes, proper cutting, soaking, and the right frying technique. Here’s a comprehensive guide to help you make restaurant-quality French fries in your kitchen.

Ingredients

4 large russet potatoes

1 quart vegetable oil for frying

Salt to taste

Optional: additional seasonings (paprika, garlicpowder, black pepper)

Instructions

First Frying:

Select the Right Potatoes: Russet potatoes are ideal for French fries due to their high starch content, which helps achieve a crispy exterior and fluffy interior.

Prepare the Potatoes: Peel the potatoes if desired. Cut them into 1/4 inch thick sticks. Try to keep the size uniform for even cooking.

Soak the Potatoes: Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. This helps remove excess starch, preventing the fries from sticking together and ensuring a crispier texture.

Drain and Dry: After soaking, drain the potatoes and pat them dry with paper towels. Removing excess water is crucial to avoid splattering during frying.

Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (165°C).