CHRISTMAS-MARASCHINO-SHORTBREAD

 

Ingredients

°1 cup unsalted butter – room temperature

°1/2 cup powdered sugar

°1/2 tablespoon vanilla extract

°2 cups all-purpose flour

°1/2 tsp salt

°3/4 cup chopped maraschino cherries (spread cherries on paper towels to drain well or use dried maraschino cherries)

°2/3 cup chocolate chips

Preparation

Mix flour and salt. 

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix with vanilla.

Add the flour and salt mixture and stir until it begins to form larger tufts.

Stirring in chocolate chips & maraschino cherries.

Form the dough in the log and squeeze well or it will crumble when you cut the cookies (the log should be about 2 inches thick) Wrap it in plastic wrap and refrigerate in the refrigerator for at least 1-2 hours.

Preheat the oven to 325 ºF and line with parchment paper.

Cut the log into 1/4 or 1/3-inch thick slices (if the slices crumble, press them with your hands) and place them on a baking sheet with an inch of space between them.

Bake the cookies for 10 to 15 minutes (until they begin to brown slightly on top)

Let them cool for 5 minutes on a baking sheet before transferring to a rack to cool completely.

Enjoy !

Potato lasagna with chicken

 

INGREDIENTS :

2 tablespoons olive oil

1 chopped onion

2 crushed garlic cloves

450g cooked and shredded chicken

1 cup tomato sauce (tea)

1 cup of cream cheese (200g)

Salt, black pepper and chopped parsley to taste

500g peeled potato

olive oil for greasing

400g grated provolone cheese for sprinkling

PREPARATION :

In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

Add the chicken, sauce and sauté for 3 minutes.

Add the cottage cheese, salt, pepper, green smell and mix. Cut the potatoes into slices

slices on a mandolin and soak in water until ready to use.

In a greased medium refractory, intersperse layers of stew, potato, stew and

of cheese, ending in cheese.

Bake in preheated oven for 30 minutes or until browned. Remove and serve.

Baked Cauliflower Tastes Better Than Meat! Crispy Roasted Cauliflower

 

Cauliflower has transcended its reputation as a bland, overlooked vegetable and emerged as a culinary superstar, especially when roasted to perfection. My Crispy Roasted Cauliflower recipe is a testament to the versatility and deliciousness of this humble vegetable. Infused with Italian herbs and Parmesan, this dish promises a crispy, flavorful experience that rivals any meat dish. Whether you are a dedicated vegetarian or simply looking to add more vegetables to your diet, this recipe will win you over with its crispy texture and rich, savory taste.

Ingredients

Main Ingredients:

1 head of cauliflower

3 slices of lemon

A handful of dill

1 1/4 cups panko breadcrumbs

1 clove of minced garlic

3/4 cup all-purpose flour

3 eggs

5 tbsp olive oil

1 tsp Italian herbs

A handful of chopped parsley

1 cup grated Parmesan cheese

Salt, to taste

Ground black pepper, to taste

Sauce:

3/4 cup sour cream

1/2 cup yogurt

Freshly chopped parsley

Salt and ground black pepper

Lemon juice

Directions

Step 1: Prepare the Cauliflower

Start by cutting the cauliflower into florets. Bring a pot of salted water to a boil and add the lemon slices, a handful of dill, and the cauliflower florets. Boil for five minutes, then drain and set aside. This step helps to infuse the cauliflower with subtle flavors and tenderize it slightly before roasting.

Step 2: Prepare the Coating Mixture

In a large mixing bowl, combine the panko breadcrumbs, minced garlic, olive oil, Italian herbs, salt, ground black pepper, chopped parsley, and grated Parmesan cheese. Mix until well combined. This breadcrumb mixture will give the cauliflower its irresistible crispy coating.

Step 3: Coat the Cauliflower

Set up a dredging station with a plate of all-purpose flour, a bowl of whisked eggs, and the bowl of breadcrumb mixture. Dredge each cauliflower floret first in the flour, then dip it in the whisked eggs, and finally coat it in the breadcrumb mixture. Ensure each piece is evenly coated for maximum crispiness.

Step 4: Bake the Cauliflower

Place the coated cauliflower florets on a parchment-lined baking tray. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the cauliflower is golden brown and crispy. The aroma of the herbs and Parmesan will fill your kitchen, making it hard to wait for the finished product.

Step 5: Prepare the Sauce

While the cauliflower is baking, prepare the sauce. In a small bowl, combine the sour cream, yogurt, freshly squeezed lemon juice, chopped parsley, salt, and ground black pepper. Mix well. This creamy, tangy sauce complements the crispy cauliflower perfectly, adding a refreshing contrast to each bite.

Step 6: Serve and Enjoy

Once the cauliflower is done baking, remove it from the oven and let it cool slightly. Serve the crispy roasted cauliflower with the prepared sauce. Garnish with extra parsley if desired. Enjoy this delicious, meat-free dish that is sure to impress both vegetarians and meat-lovers alike.

Nutrition Information

Per Serving:

Calories: 220

Protein: 10g

Carbohydrates: 25g

Dietary Fiber: 3g

Sugars: 3g

Fat: 10g

Saturated Fat: 3g

Cholesterol: 75mg

Sodium: 320mg

Vitamin A: 8% DV

Vitamin C: 70% DV

Calcium: 20% DV

Iron: 10% DV

Conclusion

This Crispy Roasted Cauliflower recipe is a delightful alternative to traditional meat dishes. The combination of herbs, Parmesan, and a crispy breadcrumb coating makes it a standout dish that will leave you craving more. Perfect for a weeknight dinner or as a side dish for a special occasion, this recipe is sure to become a favorite in your household.

Apple and cinnamon cake

 

Cinnamon Apple Cake is a tasty dessert that is great for any occasion.

 any event. Here is a simple recipe to help you begin:

 List of ingredients:

 Ingredients:

 2 cups of regular flour

2 teaspoons of baking powder

Half a teaspoon of baking soda.

Half a teaspoon of salt.

One and a half teaspoons of cinnamon.

1/2 teaspoon of nutmeg powder

1/2 cup of butter without salt, at room temperature

1 cup of sugar

2 big eggs

1 teaspoon of vanilla extract

1 cup of sour cream

2 cups of apples, peeled, cored, and cut into small pieces (approximately 2 medium-sized apples).

For the Cinnamon Sugar Mix:

 1/4 cup of sugar

1 teaspoon of cinnamon powder

 Directions:

 Heat up your oven before using it: Set the temperature to 350°F (175°C). Prepare a 9×9-inch square baking pan or a cake pan of similar size by greasing and flouring it.

Get ready for the drought. Ingredients: In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put this to the side.

Mix the butter and sugar: In a big bowl, mix the soft butter and 1 cup of sugar until it becomes light and fluffy.

Include eggs and vanilla: Mix the eggs one by one, then add the vanilla extract. Mix until everything is well mixed together.

Add the dry ingredients little by little to the wet ingredients, alternating with the sour cream. Begin by adding the dry ingredients first and finish with them as well. Stir until everything is mixed together. Be cautious not to mix too much; you want the cake to be soft.

Mix the diced apples into the batter carefully.

Put the mixture into the baking pan, making sure it is spread evenly.

Prepare the Cinnamon Sugar Topping by mixing 1/4 cup of sugar with 1 teaspoon of cinnamon in a small bowl. Spread this evenly on top of the cake batter in the pan.

Baking: Put the pan in the oven that you have already heated. Bake for around 40-45 minutes until a toothpick inserted in the middle comes out clean and the top is golden brown.

Cool and Serve: Take the cake out of the oven and let it cool in the pan for around 15 minutes. Next, you can either enjoy it warm or wait until it cools down completely before cutting and serving it.

You can also pour a basic icing over the cake once it has cooled. Mix powdered sugar with a bit of milk until you get the thickness you want. Pour it gently on top of the cake and allow it to harden before serving.

 Enjoy your homemade cake with cinnamon and apples!

Old Time Oven Peach Cobbler

 

Ingredients :

For the filling:Fresh peaches: 4-5 large, peeled and sliced (or 6 cups)Granulated sugar: 1/2 cupBrown sugar: 1/4 cupLemon juice: 1 tablespoonCornstarch: 2 tablespoonsGround cinnamon: 1/2 teaspoonGround nutmeg: 1/4 teaspoonFor the topping:All-purpose flour: 1 cupGranulated sugar: 1/4 cupBaking powder: 1 1/2 teaspoonsSalt: 1/4 teaspoonMilk: 1/2 cupButter: 6 tablespoons, meltedOptional AdditionsVanilla extract: Add 1 teaspoon to the filling for added depth.Ground ginger: A pinch can enhance the warm spices in the cobbler.Crumble topping: Mix oats and brown sugar with butter for a crunchy texture.Ice cream or whipped cream: Serve with vanilla ice cream or fresh whipped cream for a decadent touch.Tips for SuccessUse ripe, juicy peaches for the best flavor. If fresh peaches are unavailable, canned or frozen peaches can be used.Ensure the topping batter is spread evenly over the filling for uniform baking.Preheat your oven for consistent results.Let the cobbler cool slightly before serving to allow the filling to set.

Préparations :

Prepare the filling: Preheat the oven to 375°F (190°C). In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch,

cinnamon, and nutmeg. Mix well and transfer to a greased 9×13-inch baking dish.Make the topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and melted butter until smooth.Assemble the cobbler: Pour the topping evenly over the peach mixture. Spread gently with a spatula to cover most of the peaches.Bake: Place the dish in the oven and bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.Cool and serve: Allow the cobbler to cool for 10 minutes. Serve warm with ice cream or whipped cream if desired.DescriptionOld Time Oven Peach Cobbler is a harmony of sweet, tender peaches and a buttery, golden topping. The bubbling juices infuse the crust, creating a dessert that is soft, fragrant, and irresistibly comforting.Nutritional Information (Per Serving)Calories: ~280Protein: 3gCarbohydrates: 46gFat: 10gFiber: 3gSugar: 30gConclusion and RecommendationOld Time Oven Peach Cobbler is a timeless treat that’s perfect for any occasion.Its simple preparation and rich flavors make it an excellent choice for beginners and seasoned bakers alike.

ENJOY

I had to give this dish a go the second

 

Italian Sausage Tortellini Soup

Ingredients

1 pound Italian sausage (mild or spicy, to taste)

1 small onion, chopped

3 cloves garlic, minced

6 cups chicken broth

1.5 ounces (1 can) chunked tomatoes, no-seed

9-ounce container cheese tortellini (refrigerated)

3 tablespoons heavy cream

2 cups fresh spinach, roughly chopped

1/2 tablespoon pesto

1.5 teaspoons dried oregano

Salt and pepper to taste

Grated Parmesan cheese (optional, for garnish)

Instructions

Cook the Sausage: In a pan over medium heat, cook the sausage, breaking it into bits with a spoon, until thoroughly cooked. Drain any excess fat.

Add Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is translucent.

Transfer to Slow Cooker: Pour the sausage mixture into the slow cooker.

Combine Ingredients: Add the chicken broth, diced tomatoes, dried oregano, and basil. Mix thoroughly.

Cook: Cover and cook on low for 6 hours or on high for 3 hours.

Add Tortellini: About 30 minutes before serving, add the tortellini, heavy cream, and chopped spinach. Stir well to combine.

Continue Cooking: Cook for another 30 minutes on low heat, or until the tortellini reaches the desired doneness.

Season: Add salt and pepper to taste.

Serve: If preferred, sprinkle with grated Parmesan cheese and serve hot.

Italian Meat Sauce

 

Italian Meat Sauce (Ragù)

This Italian meat sauce, or “ragù,” is a hearty and rich sauce that’s perfect for pasta, lasagna, or even as a base for other dishes. It’s simple to make and packed with flavor, making it a family favorite!

Why Make Italian Meat Sauce?

This sauce is a versatile staple in Italian cuisine. It’s great for meal prep and can be made in large batches, making it perfect for feeding a crowd or freezing for later!

Ingredients

1 lb ground beef (or a mix of beef and pork)

1 onion (finely chopped)

2 cloves garlic (minced)

1 carrot (finely chopped)

1 celery stalk (finely chopped)

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 cup red wine (optional, can substitute with broth)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper (to taste)

2 tablespoons olive oil

Fresh basil (for garnish, optional)

Parmesan cheese (for serving, optional)

Equipment Needed

Large skillet or Dutch oven

Wooden spoon

Cutting board and knife

Step-by-Step

 Instructions

Step 1: Sauté the Vegetables

Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.

Cook Vegetables: Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Brown the Meat

Add Ground Meat: Increase the heat to medium-high and add the ground beef (and pork if using). Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 3: Build the Sauce

Add Tomato Paste: Stir in the tomato paste and cook for about 2 minutes.

Deglaze: Pour in the red wine (or broth) and scrape any browned bits from the bottom of the pan. Let it simmer for about 3-5 minutes to reduce slightly.

Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.

Step 4: Simmer the Sauce

Cover and Cook: Reduce the heat to low, cover, and let the sauce simmer for 30-45 minutes, stirring occasionally. This will allow the flavors to meld beautifully.

Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as desired.

Step 5: Serve

Pair with Pasta: Serve the sauce over your favorite pasta, or use it in lasagna or other dishes.

Garnish: Top with fresh basil and grated Parmesan cheese if desired.

Tips for Perfect Meat Sauce

Make Ahead: This sauce tastes even better the next day, so consider making it in advance.

Freezing: Freeze any leftovers in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.

Customize: Feel free to add additional veggies like bell peppers or mushrooms, or use different herbs for a personalized touch.

Conclusion

This authentic Italian meat sauce is a comforting and delicious dish that’s perfect for any occasion. It’s rich, hearty, and sure to become a favorite in your household!

Stay Connected

For more Italian recipes and cooking tips, subscribe to our newsletter and share your meat sauce creations with us using #ItalianMeatSauce. Buon Appetito!

This recipe is designed to be straightforward and engaging, perfect for anyone looking to make a classic Italian dish. Enjoy your cooking!

Pecan Praline Cake

 

Ingredients:

 For the Cake: 1 cup of soft unsalted butter.

2 cups of white sugar

4 big eggs

3 cups of regular flour

1 small spoon of baking powder

Half a teaspoon of baking soda

Half a teaspoon of salt

1 cup of full-fat milk

1 small spoon of vanilla flavor

1 and a half cups of chopped pecans (toasted)

Regarding the praline. Frosting:

1/2 cup of butter without salt

1 cup of packed brown sugar

1/4 cup of full-fat milk

1 teaspoon of vanilla flavoring

2 cups of powdered sugar (sifted)

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

Directions:

For the dessert:

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

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

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

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

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

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

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

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

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

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

Take off the heat and mix in the vanilla.

Slowly mix the powdered sugar until the icing becomes smooth.

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

Putting together the cake:

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

Put a coating of the sweet icing on top.

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

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

Allow the frosting to harden before cutting and serving.

Enjoy your tasty Pecan Praline Cake!

Cheesesteak Tortellini in Rich Provolone

 

Cheesesteak Tortellini in Rich Provolone Sauce

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

Ingredients

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)

1 tablespoon olive oil

For the Cheesesteak Filling:

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

1 tablespoon olive oil

1 large onion, sliced

1 green bell pepper, sliced

Salt and pepper to taste

For the Provolone Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 cup shredded provolone cheese

Salt and pepper to taste

Directions

Cook the Tortellini:

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

Prepare the Cheesesteak Filling:

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

Make the Provolone Sauce:

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

Combine and Serve:

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

Variations

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

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

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

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

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

Tips

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

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

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

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

Recipe Info

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

KETO MAGIC COOKIES

 

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

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

PREP TIME15 mins

COOK TIME10 mins

TOTAL TIME25 mins

COURSEDessert

SERVINGS15 cookies

CALORIES172 kcal

EQUIPMENT

Mixing Bowl

Baking Sheet

INGREDIENTS  

1/3 cup Chopped Walnuts

1/2 cup Chopped Pecans

1/3 cup Swerve Confectioner’s Sugar Substitute

1/2 cup Bake Believe Semi-Sweet Chocolate Chips

1/2 cup Unsweetened Coconut Flakes

3 tbsp Coconut Oil melted

3 Egg Yolks

4 tbsp Butter melted

1/2 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

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

INSTRUCTIONS 

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

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

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

Preheat the oven to 350 degrees.

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

Bake for 10 minutes.

Allow to cool completely before serving.

NOTES

Calories: 172 Net Carbs: 2 Net Carbs Per Serving

Crafting a Culinary Tale: Keto Magic Cookies Unveiled

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

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

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

Elevate Your Dessert Experience:

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

Conclusion: Embark on a Sweet Journey:

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

Crescent Roll Breakfast Casserole

 

Crescent Roll Breakfast Casserole

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

Easy Breakfast Casserole

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

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

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

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

Why This Recipe Works

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

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

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

Recipe Ingredients

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

Find the full printable recipe with specific measurements below.

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

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

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

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

Variations

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

Here are some ideas for variations to get you started:

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

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

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

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

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

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

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

Add some chopped fresh herbs for a fresh flavor.

How to Make Crescent Roll Breakfast Casserole

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

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

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

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

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

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

Expert Tips

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

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

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

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

Easy Cheesy Baked Tortellini

 

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

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

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

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

Easy Baked Tortellini Casserole With Ground Beef

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

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

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

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

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

Cheesy Baked Tortellini Casserole With Meat Sauce

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

Ingredients:

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

1 lb ground beef

1 (24oz) jar of tomato sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

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Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

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

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

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

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

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

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

Enjoy with garlic bread, salad and/or veggies!

Enjoy !

Soft Lemon Biscuits Recipe

 

Peanut Butter Cookies

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

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

Instructions

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

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

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

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

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

Bake in the preheated oven for about 8 minutes.

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

Store in an airtight container and enjoy!

Soft Lemon Biscuits Recipe

 

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

Preparation Time

Prep Time: 15 minutes

Bake Time: 12-15 minutes

Total Time: 30 minutes

Ingredients

For the Biscuits:

2 eggs

100 g (1/2 cup) sugar

80 ml (1/3 cup) sunflower oil

Zest of 1 lemon

50 ml (3 tablespoons) lemon juice

380 g (3 cups) all-purpose flour

12 g (2 1/2 teaspoons) baking powder

For Dusting:

80 g (1/2 cup) powdered sugar

Directions

Preheat the Oven:

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

Mix Wet Ingredients:

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

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

Combine Dry Ingredients:

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

Shape the Biscuits:

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

Bake:

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

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Dust with Powdered Sugar:

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

Serving Suggestions

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

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

Cooking Tips

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

Ensure your baking powder is fresh for the best rise.

Nutritional Benefits

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

Using sunflower oil contributes healthy fats to your diet.

Dietary Information

Vegetarian: Yes

Nut-Free: Yes

Gluten: Contains gluten (flour)

Nutritional Facts (per biscuit, based on 20 servings)

Calories: 150

Protein: 3g

Carbohydrates: 23g

Fat: 6g

Sugar: 5g

Storage

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

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

Why You’ll Love This Recipe

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

Bursting with fresh lemon flavor that brightens your day.

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

Soft and tender texture that melts in your mouth!

Conclusion

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

Frequently Asked Questions

Can I use fresh lemon juice instead of bottled?

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

What can I substitute for sunflower oil?

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

Can I add other flavors?

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

How do I know when the biscuits are done?

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

Can I make these biscuits ahead of time?

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

What type of flour should I use?

All-purpose flour works best for this recipe.

Can I make these biscuits gluten-free?

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

How long can I store these biscuits?

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

Is there a vegan option for this recipe?

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

What can I serve with these biscuits?

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

Enjoy making your Soft Lemon Biscuits! 🍋✨

Unlocking the Power of Celery

 

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

WHY CELERY?

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

THE BENEFITS OF CELERY FOR THE LIVER

Celery’s health benefits for the liver include:

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

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

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

GRANDMA’S CELERY RECIPE FOR LIVER HEALTH

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

Ingredients:

4-5 stalks of fresh celery

1 large cucumber

1 green apple

Juice of half a lemon

A sprig of mint (optional for enhanced flavor)

Preparation

Wash all the ingredients thoroughly.

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

Add all the ingredients to a juicer or blender.

Consumption:

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

Drink it regularly for best results.

ADDITIONAL TIPS FOR LIVER HEALTH

To further support liver health, consider incorporating these practices:

Stay Hydrated: Drink plenty of water throughout the day.

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

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

CONCLUSION

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

Enjoy!

Hot Chocolate Brownie Bread Recipe

 

Hot Chocolate Brownie Bread Recipe

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

Ingredients:

1 box brownie mix

2 12-ounce jars hot fudge sauce

3 large eggs

⅓ cup canola oil

Hot fudge sauce for topping

How to Make Hot Chocolate Brownie Bread:

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

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

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

Allow to cool completely before placing on a rack.

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

Allow the hot fudge to harden before serving.

Salisbury Steak with Mushroom Gravy

 

Salisbury Steak with Mushroom Gravy

Ingredients

For the Patties:

1 lb (450g) ground beef

1/3 cup bread crumbs

1 egg

1/4 cup finely chopped onion

1 clove garlic, minced

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

Salt and pepper to taste

For the Gravy:

2 tbsp butter

1 cup sliced mushrooms

1/2 cup finely chopped onion

2 tbsp all-purpose flour

2 cups beef broth

1 tbsp Worcestershire sauce

Salt and pepper to taste

Instructions

Make the Patties:

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

Mix until well combined, then form into 4 patties.

Cook the Patties:

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

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

Make the Gravy:

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

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

Stir in the flour and cook for another minute.

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

Add Worcestershire sauce, salt, and pepper.

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

Combine:

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

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

Serve:

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

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

CREAMY POTATO HAMBURGER SOUP

 

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

Ingredients

1 1/2 pounds lean ground beef

1 medium white onion peeled and diced

1 large garlic clove minced

6 cups of chicken broth

6 cups of peeled & diced Russet potatoes

2 cups of your favourite frozen vegetable mix

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 1/2 cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese cubed

Instructions

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

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

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

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

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

Coconut Chewies a sweet

 

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

 

Ingredients: 

Amount of Ingredients

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

The egg 2-Vanilla essence Two teaspoons

1/2 cup of all-purpose flour

Flouring powder 1.5 milligrams of salt 1/4 teaspoon

Dehydrated, sugar-coated coconut 1/2 cup

Instructions:

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

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

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

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

Toss in the shredded coconut and add the coconut.

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

Allow it cool to room temperature before slicing and serving.

Savor those crunchy coconut bars!

Amish Hamburger Steak Bake

 

Ingredients:

For the Hamburger Steak:

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

1 medium onion, finely chopped

1/4 cup bread crumbs (or crushed crackers)

1 large egg

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

Salt and pepper to taste

For the Gravy:

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

1/2 cup beef broth (or water)

1 tablespoon Worcestershire sauce

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

Salt and pepper to taste

For the Topping:

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

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Make the Hamburger Steaks:

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

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

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

Brown the Hamburger Steaks:

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

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

Remove the patties from the skillet and set aside.

Prepare the Gravy:

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

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

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

Assemble the Bake:

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

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

Pour the prepared gravy over the top of the patties.

Bake:

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

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

Serve:

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

Garnish with a little fresh parsley if desired.

Notes:

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

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

Tips:

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

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

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

The Key To The Ideal Pastry Cream

 

Pastry Cream Secret Recipe

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

The Origins of Pastry Cream

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

Ingredients

 for the Perfect Pastry Cream

Essential Ingredients

2 cups whole milk

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

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter (softened)

1 teaspoon pure vanilla extract

1/2 teaspoon salt

Optional Flavor Enhancements

1 teaspoon almond extract (for a nutty twist)

1 tablespoon cocoa powder (for a chocolate variation)

1 teaspoon orange zest (for a citrusy note)

Step-by-Step 

Instructions

Step 1: Heat the Milk

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

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

Step 2: Whisk the Egg Mixture

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

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

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

Step 3: Cook the Pastry Cream

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

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

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

Step 4: Add Butter and Flavoring

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

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

Step 5: Strain and Chill

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

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

Using Pastry Cream in Desserts

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

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

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

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

Storage Tips for Pastry Cream

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

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

Troubleshooting Pastry Cream

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

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

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

Banana Split Trifle

 

Ingredients :

 1 box yellow cake mix or angel food cake mix° 1 LG pack Banana Pudding*3 bananas cut to slices1 c strawberries, slice1-2 cups chopped fresh pineapple° 1 bowl – cold whisk1 jar of Maraschino cherries, diced° ½ C pecans,Chocolate syrup ° ¼ c*directione :Prepare cake and make sure it is completely cool before assembling the dessert.Cutting cake into small pieces. Prepare the pudding mixture. In a trifle dish (or large salad bowl), cut out a bite, using half of the cake for the first layer. Decorating cake pieces with half pudding, banana, strawberry, pineapple, half Cole Whip, half maraschino cherry, half chocolate syrup also half nuts. Repeati g all these methods with rest of the ingredients, in same order. Refrigerate to ready to serving

Enjoy!

Pineapple Coconut Dream Cake

 

Ingredients

Ingredient Quantity

Yellow cake mix 1 box

Crushed pineapple with juice 1 can (20 oz)

Sweetened shredded coconut 1 cup

Instant vanilla pudding mix 1 package (3.4 oz)

Cold milk 1 cup

Whipped topping 1 container (8 oz)

Preparation

Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13 inch pan. Let it cool completely.

Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and half of the shredded coconut.

Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake. Pour the pineapple mixture over the cake, allowing it to soak in.

Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.

Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.

Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.

Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.

Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.

Serve chilled and enjoy this tropical delight!

Crockpot French Onion Meatloaf

 

Ingredients:

1 lb ground beef (80/20 or leaner)

1 lb ground pork (optional, or you can use 2 lbs beef)

2 packet French onion soup mix (about 1 oz)

1/2 cup breadcrumbs

1/4 cup milk

1 large egg

1 tablespoon Worcestershire sauce

1/3 cup shredded mozzarella or Swiss cheese (optional)

1 tablespoon fresh parsley (optional)

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 cup ketchup (for topping)

1/4 cup beef broth (optional for moisture)

Instructions:

Prepare the Meatloaf Mixture:

In a large bowl, combine the ground beef, ground pork (if using), French onion soup mix, breadcrumbs, milk, egg, Worcestershire sauce, cheese, parsley, black pepper, and garlic powder.

Use your hands to gently mix the ingredients until well-combined, but don’t overwork the meat, as this can make the meatloaf tough.

Shape the Meatloaf:

Form the mixture into a loaf shape that will fit in your crockpot. You can do this directly in the crockpot or shape it on a cutting board and then transfer it to the slow cooker.

Add Liquid (Optional):

If you want the meatloaf to stay extra moist, pour the beef broth around the sides of the meatloaf (not directly over the top).

Cook the Meatloaf:

Cover and cook on LOW for7-9 hours or HIGH for 4-5 hours. Make sure the internal temperature reaches 160°F (70°C) to ensure it’s fully cooked.

About 30 minutes before it’s done, spread the ketchup over the top for a glaze.

Let it Rest:

Once the meatloaf is cooked, carefully remove it from the crockpot and let it rest for 10 minutes before slicing. This allows the juices to redistribute, making the meatloaf easier to slice and juicier.

Serve:

Slice and serve with mashed potatoes, roasted vegetables, or a side salad.

Enjoy your Crockpot French Onion Meatloaf! The slow-cooked flavors and tender texture are perfect for a comforting meal.

Delicious Shortbread Cookies That Melt in Your Mouth

 

List of items needed:- 1 cup (225g) of soft unsalted butter- 1/2 cup (60g) of powdered sugar- 1 teaspoon of vanilla extract (if desired, for more flavor)- 1 and 3/4 cups of all-purpose flour, which is equal to 220 grams.- 1/4 cup (30g) of cornstarch- 1/4 teaspoon of saltDirections:Could you please provide the text that you would like me to simplify? **Make the dough:**- In a big bowl, mix the softened butter and powdered sugar until they are light and fluffy. If you want, you can add vanilla extract and mix everything together.- Mix the flour, cornstarch, and salt together, then slowly combine it with the butter mixture. Mix until the dough is soft.2. Simplify the text. **Form the cookies:**- Split the dough into two parts and shape each part into a log that is around 2 inches thick.- Cover each piece of wood with plastic wrap and put it in the fridge for at least 1 hour (this makes it easier to cut and stops it from spreading).Could you please provide the text that you would like me to simplify? **Make the cookies:**- Heat your oven to 325°F (165°C). Cover a baking sheet with parchment paper.- Cut the dough into slices that are 1/4 inch thick and put them on the baking sheet.- Cook in the oven for 12-15 minutes, or until the edges begin to turn golden. To keep a soft and smooth texture, make sure not to bake for too long.Please provide the text you would like me to simplify. **Have fun and enjoy:**- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Try these delicious butter cookies with a cup of tea or coffee!**Suggestions:** For added taste, you can lightly dust with powdered sugar or dip one side in melted chocolate after the cookies have cooled.

Cheesecake Cones with Peach Cobbler Filling

 

Ingredients 

for the cheesecake cones that are filled with peach cobbler:

16 ounces of chocolate, vanilla, or wafer cookies filled with cream.

twelve waffle-shaped cones

3/4 cup of whipped topping

For the Cobbler with Peaches:

forty-eight ounces of peach juice-soaked sliced fruit

1-box of cake mix (yellow or white, butter pecan or french vanilla)

1 cup of salted butter

1/2 teaspoon of cinnamon

In regards to the cheesecake filling:

whipping cream, one cup

sweetener, measuring one cup

1 teaspoon of vanilla essence

Cream cheese, 16 oz., melted

3/8 teaspoon of lemon juice

A Recipe for Cheesecake Cones Topped with Peach Cobbler

Warm the oven up to 350 degrees. Melt the chocolate in 30-second increments in the microwave to make the cones.Dip the top or bottom of the cone, or both, into the chocolate. Spread a little chocolate over the interior bottom and drizzle it on top.Pulse the cookies in a food processor until they resemble fine crumbs. The cookie crumbs can be dipped into the cone or sprinkled on top.Moisten a baking dish that measures 9×13 inches.After that, add the peaches and their juice.Add the dry cake mix on top of the peaches. Pour melted butter over dry ingredients.In a preheated oven, bake for 45 to 55 minutes. Using an electric mixer, whisk the heavy whipping cream until it forms thick peaks. Cream cheese, sugar, vanilla, and lemon juice, after melted, should be combined in a separate basin. Thoroughly mix until completely smooth.After whipping the cream, gently incorporate it into the cheesecake mixture. Scoop the cheesecake and cobbler into a cone in alternating spoonfuls. Finish it off with a chocolate drizzle and some crumbled cookies on top.

Salmon Patties

 

Ingredients:

1 (14 3/4 ounce) can of salmon

1/4 cup onion, finely chopped

1/4 cup cornmeal

1/4 cup flour

1 egg

3 tablespoons mayonnaise

Instructions:

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

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

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

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

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

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

Enjoy!

vintage oven-baked peach cobbler

 

This recipe for traditional oven peach cobbler will take you back in time with its wholesome, delectable tastes. This recipe makes a tasty dessert using canned or fresh peaches and a basic batter.

Ingredients:

Regarding the Filling:

– 4 cups sliced peaches (drained and either fresh or canned).

If using fresh peaches, add

1/2 cup water to 1 cup of granulated sugar.

Regarding the Batter:

One cup granulated sugar, one cup all-purpose flour, and one tablespoon baking powder

– One cup milk

– 1/4 tsp salt

One stick of melted unsalted butter (half a cup) and one teaspoon of optional vanilla essence

– Ground cinnamon, optional for sprinkling on top.

Instructions:

1. Preheat the Oven: Turn the oven’s temperature up to 350°F (175°C).

2. Prepare the Peaches: 

– Place the sliced peaches, 1/2 cup water, and 1 cup sugar in a skillet (if using canned peaches, eliminate the water). After bringing to a boil, simmer for ten minutes or so. Take off the heat.

3. Prepare the Batter:

– Make the batter in the meanwhile, as the peaches are boiling. Mix the flour, baking powder, salt, and one cup sugar in a mixing dish. Blend well. After carefully stirring in the milk to prevent lumps, stir in the melted butter and vanilla extract, if using. Blend until well combined.

5. Bake:

– You may top with ground cinnamon, if you’d like. Bake for 40 to 45 minutes, or until the top is bubbling and golden brown, in a preheated oven.

6. Serve:

Before serving, let the cobbler cool a little. Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Advice: You may enhance the peach taste by adding a teaspoon of lemon juice and a sprinkle of nutmeg to the combination of peaches. The amount of sugar in the filling may be changed according on how sweet your peaches are.

– This cobbler is a fantastic make-ahead dessert for parties and may be eaten warm or at room temperature.

Savor your homemade peach cobbler with a vintage flair! 

Enjoy!

Layer Taco Dip

 

Layer Taco Dip is so delicious and easy! Hosting a party or having a movie night with the family? Make this undeniably delicious 7 Layer Dip that will have your family and friends raving over how good it tastes.

seven layer dip is a flavorful dip that tastes great with tortilla chips. when preparing this dip, you will layer assorted ingredients one on top of the other until you have created your seven layers. it contains beef, cheese, guacamole, and other assorted ingredients, all of which will remind you of some of your favorite tacos and burritos. if you enjoy mexican-style meals, you will love this dip.To Make this Recipe You’ Will Need the following ingredients:

Ingredients:

°1 pack (1 ounce) taco season mix

°1 can fried beans

°1 pack cream cheese

°1 package (16 ounces) sour cream

°1 jar (16 ounces) sauce

°1 large tomato chopped

°1 chopped green pepper

°1 bunch chopped green onion

°1 head lettuce

°1 can (6 ounces) black olives, sliced, drained

°2 c cheddar cheese

Directions :

In a medium bowl, combine taco seasoning mixture and re-cooked beans. Spreading mix to serving dish.

Blend sour cream also cheese in bowl. Spreading over fried beans.

Put the sauce on top of the layers. Place a layer of tomatoes, green peppers, green onions and lettuce on top of the sauce and cover with cheddar cheese. Garnished with black olives.

Enjoy !

Chicken enchiladas with cream cheese

 

Ingredients:

2 cups shredded cooked chicken1 cup shredded mozzarella or Monterey Jack cheese (plus more for topping)1 cup sour cream1/2 cup heavy cream4 oz cream cheese, softened1/4 cup chicken broth1/4 cup green chiles (canned or fresh)1 tsp garlic powder1 tsp onion powderSalt and pepper to tasteLow-carb tortillas (store-bought or homemade)

Instructions:

Preheat the oven:Set your oven to 375°F (190°C).Prepare the filling:In a bowl, mix the shredded chicken with half of the shredded cheese.Add salt and pepper to taste.Assemble the enchiladas:Lay out the low-carb tortillas.Place a portion of the chicken and cheese mixture onto each tortilla.Roll the tortillas tightly and place them seam-side down in a greased baking dish.Make the white sauce:In a saucepan over medium heat, combine the cream cheese, sour cream, heavy cream, and chicken broth.Stir until smooth and well combined.Add the green chiles, garlic powder, onion powder, and salt/pepper to taste.Pour the sauce over the enchiladas:Evenly pour the white sauce over the rolled tortillas in the baking dish.Add cheese topping:Sprinkle the remaining shredded cheese over the top.Bake:Place the dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.Optional garnish:Top with chopped cilantro, avocado slices, or a squeeze of lime before serving.Enjoy your delicious Low Carb White Chicken Enchiladas! This creamy and cheesy dish is perfect for a comforting low-carb meal.