Apple Cake Recipe

 

Ingredients:

For the  Cake:

3 large  apples, peeled, cored, and diced

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, melted

3 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

For the Topping:

1/4 cup sliced almonds

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan or a tube pan.

Prepare the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

Wet Ingredients: In another bowl, beat the eggs and sugar until thick and pale. Add the melted butter, milk, and vanilla extract. Mix well.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Assemble the Cake: Pour half of the batter into the prepared pan. Add half of the diced apples over the batter. Pour the remaining batter over the apples and top with the remaining apples.

Topping: Sprinkle the sliced almonds, sugar, and ground cinnamon over the top of the cake.

Bake: Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve: Slice and serve the apple cake with a cup of tea or coffee. Enjoy!

Light and fluffy omelet for breakfast.

 

Ingredients

4 eggs, if possible, pasteurized.

1-2 tablespoons of oil for frying.

3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.

Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.

Green onion (if desired) – Finely chopped, to sprinkle on top.

Preparation

Step 1: Beat the eggs.

Using an electric mixer:

Mix the eggs: Break all four eggs into a bowl.

Beat the eggs with an electric mixer until soft peaks form. This means the eggs will keep their form while being soft and fluffy.

Manually:

Split the eggs: Gently divide the egg whites from the yolks, putting the whites in one bowl and the yolks in another.

Beat the egg whites: Use a hand whisk to beat the egg whites until they form stiff peaks. When the egg whites have firm peaks, they will stand up straight when you lift the whisk.

Mix the egg yolks with a fork until they are smooth.

Step 2: Prepare the Soufflé Mixture

Mix the whipped egg whites with the egg yolks by gently folding one-third of the whites into the yolks using a spatula. This helps to make the yolks lighter and easier to mix with the other ingredients.

Fold the whipped egg whites into the yolk mixture gently and quickly. Folding the eggs gently is crucial to keep them light and fluffy. Avoid stirring or mixing too hard.

Advice: Some cooks recommend mixing the egg yolks into the egg whites instead of the other way around to maintain the fluffiness more effectively. Test both techniques to find out which one suits you better.

Step 3: Make the Soufflé Mixture

Warm up the pan: Put a non-stick pan on low heat and add 1-2 tablespoons of oil. Let the oil warm up slowly.

Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.

Step 4: Put butter and any extra ingredients you want.

Look for bubbles: When you notice bubbles appearing on the top of the soufflé, take off the lid.

Raise the soufflé: Use a big spatula to carefully lift the soufflé from the pan.

Put some salted butter under the soufflé so it can melt and cover the bottom of the omelet. This makes it more flavorful and stops it from sticking.

You can add cheese flakes and chopped green onions for more flavor if you want.

Step 5: Serve right away

Take the omelet out of the pan once the butter has melted and the omelet is cooked but still soft. Place it gently on a plate.

Fold the omelet in half before serving it for a classic presentation. Enjoy your light and fluffy omelet immediately!

Advice for Making the Best Fluffy Omelet

Use fresh eggs: The newer the eggs, the tastier the soufflé. Fresh eggs are better for whipping and maintain their shape for a longer time.

Cook the omelet slowly over low heat to make sure it cooks evenly without burning or shrinking.

Be careful when combining the egg whites with the yolks to keep the mixture fluffy.

Serve the soufflé omelets right away because they deflate quickly and taste best when fresh.

Recipe for a delicious chicken dish with a creamy and cheesy sauce.

 

Ingredients

4 pieces of boneless chicken breasts, weighing about 1 pound (450 grams)

1 cup of yogurt or mayonnaise

half a small spoon of powdered garlic

1 cup of Parmesan cheese, separated into parts.

1 teaspoon of seasoned salt

half a teaspoon of pepper

Can you please provide the instructions for making delicious and tender chicken?

First, cut each chicken breast into three equal pieces.

Put the chicken pieces in a bowl and let them sit in the fridge overnight.

Preheat the oven to a high temperature of 375°F (190°C).

Mix the Greek yogurt or mayonnaise, half of the Parmesan cheese, garlic powder, seasoned salt, and black pepper in a small bowl. Mix well.

Put the chicken pieces on a baking sheet and spread them out evenly after marinating.

Ensure that you cover each chicken breast evenly with the mayonnaise mix.

Sprinkle the remaining Parmesan cheese on top of the chicken breasts.

Bake the chicken in a hot oven for 40 to 45 minutes, or until it is cooked.

Once it’s finished cooking, remove it from the oven and share it with your eager loved ones.

TIP: To make it tangier, use Greek yogurt instead of mayonnaise.

You can try using different cheeses like Asiago or Romano to find the flavor you prefer.

To complete a full dinner, serve this delicious chicken dish with roasted vegetables or a fresh salad.

Our delicious chicken dish is a must-try. This dish is a delight to eat because of its soft texture, flavorful coating, and tasty cheese. This meal will be popular with your friends or family, whether you’re cooking it for a normal dinner or a special event. This delicious and tender chicken dish will make you crave more, so make sure to savor each bite.

My hubby always requests me to make him this dish, so I like to call this dish “Husband’s Happiness

 

Ingredients

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

Preparation

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Enjoy !

Easy Dumpling Soup

 

Ingredients

1 tbsp sesame oil

2 tbsp minced, fresh ginger

4 garlic cloves, minced

6 cups chicken stock

3 tbsp soy sauce

1/2 bunch green onions, thinly sliced

2 large carrots, julienned (or 1 cup if using pre cut)

1/2 tsp sea salt

1.5 lb bag frozen dumplings ( potstickers or mini potstickers)

2 cups fresh spinach, packed

1 tsp sesame seeds, optional

Preparation

Heat sesame oil in a soup pot set over medium heat. Add the garlic and ginger and sauté until fragrant, about 3 minutes.

Add chicken stock, soy sauce, green onions, carrots and salt to the pot and bring to a boil. Add the dumpling (potstickers) to the pot and bring back up to a boil. Cook for 4 minutes.

Remove from heat and stir in spinach. Serve topped with sesame seeds and fresh green onions.

Enjoy !

Hands down, the best way to eat potatoes! I love this one!

 

Ingredients

Massive russet potatoes four Ezoic varieties

Edoic olive oil, salt

Dip it in butter, bitter cream, cheese, chives, bacon pieces, or your favorite toppings—the choice is yours!

Preparation

Begin by washing the russet potatoes under cold water to remove any dirt or debris. Set aside. Dry them with a transparent dish towel.

To prevent the potatoes from exploding during cooking, use a fork to puncture many holes around each one.

To make the skin crispy, coat the potatoes evenly with olive oil, being sure to cover all surfaces. Then, season with salt. Add a liberal amount of salt to season both sides.

To ensure consistent frying and crispiness, preheat your air fryer to 400°F (200°C) for around 5 minutes.

After the air fryer is heated, carefully stack the seasoned potatoes in the basket, making sure they don’t overlap, so air can circulate evenly. This is how you make Ezoic Air Fry Potatoes.

Put the potatoes in an air fryer and cook for 35 to 40 minutes, turning them over halfway through. The potatoes are done when they are soft on the inside and slightly browned on the outside; the exact amount of time to cook them depends on their size and thickness.

Toss and Top: After the potatoes are cooked to your liking, remove them from the air fryer and set aside to cool for a few minutes. To make the potatoes fluffy, cut them lengthwise and then fluff them inside with a fork.

Top the Air Fryer Baked Potatoes with your favorite toppings—butter, bitter cream, shredded cheese, chives, bacon pieces, or anything else you like—and serve them hot.

Delight in: Savouring the delicious combination of crunchy exterior and fluffy potato flesh. Perfect for topping off any dish, these Air Fryer Baked Potatoes are sure to please.

Also, remember to check out Yorkshire puddings.

Even with the convenience of an air fryer, getting perfectly cooked potatoes—crisp and fluffy—has never been easier. Enjoy the classic comfort of baked potatoes with less work and time spent on this savory yet simple dish. No matter how you serve them, Air Fryer Baked Potatoes will quickly become a go-to side dish or main dish accompaniment. Get ready to enjoy the crispiness of those delicious potatoes by heating up your air fryer.

Broccoli Cheese Patties

 

Ingredients :

2 cups broccoli florets, steamed and finely chopped1 cup grated cheddar cheese1/2 cup low carb breadcrumbs2 eggs, beaten2 tablespoons grated Parmesan cheese2 cloves garlic, minced1/4 teaspoon onion powderSalt and pepper to tasteOlive oil for frying

Préparations :

In a large mixing bowl, combine the chopped broccoli, grated cheddar cheese, breadcrumbs, beaten eggs, grated Parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.Heat a small

amount of olive oil in a large skillet over medium heat.Take a small handful of the broccoli mixture and shape it into a patty using your hands. Make sure the patty holds together well. Repeat with the remaining mixture to form patties.Place the patties in the skillet, leaving some space between them. Cook for about 3-4 minutes on each side, or until golden brown and crispy.Once cooked, transfer the broccoli cheese patties to a plate lined with paper towels to absorb any excess oil.Serve the patties warm as a delicious appetizer, side dish, or even as a vegetarian burger alternative.Enjoy!

I learned this technique from my Italian grandmother, and I’ve never stopped!

 

Ingredients :

Italian Potatoes Cooked Slowly with 6 ServingsComponentsTwo pounds of young potatoes, cut into quarters or halvesone-fourth cup olive oilOne spoonful of seasoning from Italythree minced garlic cloves1/4 cup of Parmesan cheese, gratedTo taste, add salt and pepper.Chopped fresh parsley (for garnish

Préparations :

Fill your slow cooker with the baby potatoes cut in half or quarters.Combine the olive oil, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper in a small bowl.Drizzle the potatoes with the olive oil mixture, tossing to ensure uniform coating.Cook the potatoes on low for four to five hours, covered, or until they are soft and thoroughly cooked.Before serving, give the potatoes a thorough toss and top with freshly chopped parsley for taste and

color.Changes & AdviceYou may modify the spices to suit your family’s preferences if you have finicky eaters at home. Reduce the amount of garlic or substitute garlic powder for a softer taste. For extra variation, you may also add additional veggies to the slow cooker, like as carrots, onions, or bell peppers. In the last half-hour of cooking, scatter some grated mozzarella over the top for a cheesy touch. Have fun!

Enjoy!

Zucchini Lasagna Bites

 

Ingredients :

2 large zucchinis, thinly sliced1 cup ricotta cheese1 egg1/2 cup grated Parmesan cheese1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper1 cup marinara sauce1 cup shredded mozzarella cheeseOlive oil for greasing

Préparations :

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil.Slice the Zucchinis: Thinly slice the zucchinis lengthwise using a mandoline or a sharp knife. Set aside.Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, dried basil, dried oregano,

garlic powder, salt, and black pepper. Mix until well blended.Assemble the Lasagna Bites: Place one zucchini slice at the bottom of each muffin tin cup. Top with a small spoonful of the ricotta mixture, followed by a small dollop of marinara sauce, and a sprinkle of shredded mozzarella cheese.Layer the Ingredients: Repeat the layering process (zucchini, ricotta mixture, marinara sauce, mozzarella cheese) until the muffin cups are full, finishing with a layer of mozzarella cheese on top.Bake: Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and bubbly.Cool and Serve: Let the lasagna bites cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!Variations & TipsFor a meatier version, add in layers of browned ground beef or Italian sausage. You can also mix in some chopped spinach into the ricotta mixture for added greens. For a spicier kick, try adding a pinch of crushed red pepper flakes to the marinara sauce.Enjoy!These zucchini lasagna bites are a delicious and healthy alternative to traditional lasagna, perfect for any occasion. Enjoy!

ENJOY

Sugar Free Cheesecake Fluff

 

Creating a delectable sugar-free cheesecake fluff is an uncomplicated process that even those new to cooking can easily master. To begin, gather the essential ingredients: cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract. The first step involves blending these ingredients in a bowl. It is crucial to ensure that the cream cheese is well-softened prior to mixing, as this allows it to blend seamlessly with the other components, resulting in a smooth and creamy base.

Next, in a separate bowl, whip the double cream until it reaches a firm but not overly stiff consistency. This step is essential for achieving the light and airy texture that characterizes an exceptional sugar-free cheesecake fluff. Careful whipping ensures that the cream provides the necessary volume and fluffiness to the final product.

Once the cream is ready, the next step involves gently folding it into the cream cheese mixture. Using a spatula for this process helps maintain the integrity and fluffiness of the dessert while ensuring a uniform blend of flavors.

After thoroughly combining the whipped cream and cream cheese mixture, the dessert is ready to be served. Spoon or pipe the mixture into individual dessert bowls for a refined presentation. To elevate the visual and flavor profile of the sugar-free cheesecake fluff, consider adding decorative elements such as fresh berries, mint leaves, and additional lemon zest.Ingredients

1 cup / 250g cream cheese

1 cup / 240ml double cream / heavy cream

¼ cup / 40g powdered sweetener use ⅓ cup / 60g if you like sweeter desserts

1 teaspoon lemon juice

1 teaspoon vanilla extract

zest of 1 lemon

½ cup / 60g raspberries or other berries optional

Instructions

Optional: Decorate with berries, mint and more lemon zest.

In a bowl, blend the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract with an electric blender until smooth.

In a separate bowl, blend the double cream (that’s heavy cream in the US) until it’s firm but not stiff.

Combine the cream cheese mix and the whipped cream with a spatula.

Spoon or pipe the cheesecake fluff into 6 dessert bowls.

Loved how this came out! My friends at church were gushing over it

 

favor a touch of starch, a side of garlicky mashed potatoes or a warm loaf of crusty bread will not disappoint. And don’t forget the pickles and barbecue sauce for that extra kick!

Slow Cooker Beef Brisket

Servings: Serves 6 to 8

Ingredients

– 4-5 pounds beef brisket, trimmed

– 2 teaspoons kosher salt

– 1 teaspoon freshly ground black pepper

– 1 teaspoon smoked paprika

– 1/2 teaspoon onion powder

– 1/2 teaspoon garlic powder

– 2 tablespoons olive oil

– 1 large onion, sliced

– 3 cloves garlic, minced

– 1 cup beef broth

– 1/2 cup balsamic vinegar or red wine (for a richer flavor)

– 1/4 cup brown sugar

– 2 tablespoons tomato paste

– 2 tablespoons Worcestershire sauce

– 2 bay leaves

– Fresh thyme sprigs

Preparation

1. Begin by patting the brisket dry with paper towels. Then, in a small bowl, combine salt, black pepper, smoked paprika, onion powder, and garlic powder to create a seasoning mix.

2. Rub this seasoning mix all over the brisket, ensuring a generous coat on both sides.

3. Heat the olive oil in a large skillet over medium-high heat. Sear the brisket for about 3-4 minutes on each side until a golden crust forms, then transfer it to the slow cooker.

4. In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant – roughly 3 minutes.

5. Pour in the beef broth to deglaze the skillet, scrapping up any browned bits from the bottom of the pan. Stir in the balsamic vinegar, brown sugar, tomato paste, and Worcestershire sauce. Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.

6. Toss in bay leaves and a few sprigs of fresh thyme on top of the brisket.

7. Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.

8. Once done, let the brisket rest before slicing against the grain. Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.

  Variations & Tips:

– Sweetness Adjustment: For those who enjoy a touch of sweetness, consider adding a touch of honey or maple syrup to the sauce.

– Spice it Up: If a kick is what you’re after, a dash of chipotle in adobo sauce or a sprinkle of chili flakes will add a pleasant heat.

– Thicken the Sauce: To thicken the sauce into a more gravy-like consistency, whisk a tablespoon of cornstarch with cold water and stir it into the juices. Cook on high heat in the slow cooker for an additional 15-20 minutes until the desired thickness is achieved.

Remember, the key to a superb brisket is patience. Slow and steady wins this race, infusing the meat with flavors and tenderness that can’t be rushed. Enjoy the journey, and more importantly, the feast that awaits!

Hearty Ground Beef and Vegetable Soup

 

Ingredients

– 1 lb (450g) ground beef

– 1 large onion, chopped

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 stalks celery, diced

– 1 red bell pepper, diced

– 1 can (14.5 oz) diced tomatoes

– 4 cups beef broth

– 1 tablespoon tomato paste

– 1 teaspoon smoked paprika

– 1 teaspoon ground cumin

– 1/2 teaspoon chili powder (adjust to taste)

– 1/2 teaspoon dried oregano

– Salt and pepper to taste

– 2 tablespoons olive oil

– 1/4 cup fresh parsley, chopped

– Sour cream and sliced green onions for garnish

Preparation

1. **Prepare the Soup Base:**

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until it becomes translucent (about 5 minutes).

3. Add the minced garlic and cook for another minute.

    2. **Cook the Ground Beef:**

1. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

3. **Add Vegetables and Spices:**

1. Stir in the diced carrots, celery, and red bell pepper. Cook for about 5 minutes until the vegetables start to soften.

2. Add the tomato paste, smoked paprika, ground cumin, chili powder, and dried oregano. Stir well to combine.

4. **Simmer the Soup:**

1. Pour in the beef broth and add the diced tomatoes (with their juice). Bring the soup to a boil.

2. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.

5. **Season and Serve:**

1. Season the soup with salt and pepper to taste.

2. Stir in the chopped parsley just before serving.

6. **Garnish:**

1. Ladle the soup into bowls and garnish with a dollop of sour cream and sliced green onions.

Enjoy your hearty ground beef and vegetable soup!

Stuffed Crepes with Chicken Filling Recipe

 

Ingredients:

For the  Crepes:

1 cup  all-purpose flour

2 large eggs

1 1/2 cups milk

2 tablespoons melted butter

1 tablespoon granulated sugar

1/4 teaspoon salt

Extra butter or oil for cooking

For the Chicken Filling:

2 cups cooked chicken, shredded

1 small onion, finely chopped

1 clove garlic, minced

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

Instructions:

Prepare the Crepe Batter:

In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth and well combined.

Let the batter rest for at least 30 minutes to allow the bubbles to settle.

Cook the Crepes:

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.

Pour about 1/4 cup of the batter into the pan, swirling it around to cover the bottom evenly.

Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 1-2 minutes on the other side.

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

Prepare the Chicken Filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

In a mixing bowl, combine the shredded chicken, cooked onion and garlic, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Assemble the Stuffed Crepes:

Place a crepe on a flat surface and spoon a generous amount of the chicken filling onto the center.

Fold the sides of the crepe over the filling, then fold the bottom and top to create a neat package.

Repeat with the remaining crepes and filling.

Serve:

Arrange the stuffed crepes on a serving platter. You can serve them warm or at room temperature.

Enjoy your delicious stuffed crepes with chicken filling!

RIDICULOUSLY EASY PEACH COBBLER

 

Ingredients:

3 (15-ounce) cans of sliced peaches

6 tablespoons unsalted butter, melted

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 cup milk

PREPARATION:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Peaches:

Drain the canned peaches and arrange them in a 9-inch round cake pan, an 8-inch square pan, or any similar-sized baking dish.

Add the Butter:

Pour the melted butter evenly over the peaches.

Mix the Batter:

In a medium bowl, combine the sugar, flour, and baking powder. Add the milk and stir until well combined.

Pour theBatter:

Pour the batter over the peaches. It’s perfectly fine if some peaches peek through the batter, as this gives the cobbler a rustic look.

Bake:

Bake the cobbler in the preheated oven for about an hour, or until the top is golden and slightly crispy at the edges.

Serve:

Serve the peach cobbler warm or at room temperature. It’s delicious on its own or paired with a scoop of vanilla ice cream.

Tips:

Canned Fruit Varieties: Don’t hesitate to experiment with other canned fruits like apricots, pineapples, or cherries.

Frozen Fruit Alternative: If you prefer frozen fruit, be sure to thaw and drain it before using it in this recipe.

Enhance the Flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra flavor.

Conclusion:

This peach cobbler is a simple yet scrumptious dessert that can brighten up any winter day. Using canned peaches not only makes it accessible year-round but also ensures a sweet and flavorful result. So, next time you’re missing summer fruits, reach for those cans in your pantry and whip up this delightful cobbler. Enjoy the warm, comforting flavors that make winter a little more bearable for fruit lovers.

Recipe for Easy-to-Make Bread Without Kneading

 

Things needed:Preparation time:Twenty minutes (not including rest time) to be readyOne hour and twenty-five minutes to unwindCook for 25 to 30 minutes.About two hours and fifteen minutes is the total time required.What is in the recipe?Two hundred milliliters of water, or about 0.85 cupsTwo teaspoons (25 grams) of sugarThree grams, or one teaspoon, of yeastBread flour: 300 grams (2 cups)Three grams (half a cup) of saltTwenty grams (two teaspoons) of olive oilIf you operate a website, Ezoic can help you enhance your visitors’ experiences and generate more money.Mold dimensions:A mold measuring 20.8 cm in length, 11.8 cm in width, and 11 cm in height can produce a loaf weighing 450 grams.Timing and Temperature for Baking:Bake for around 25 to 30 minutes at 170°C (340°F).FIRST STEPS:Combine the liquid ingredients:Combine 300 milliliters (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast in a large basin. The sugar and yeast will dissolve if you stir them well.Mix the dry ingredients together until a dough forms.Add 300 grams (2 cups) of bread or wheat flour and 3 grams (1/2 teaspoon) of salt to the wet mixture slowly while mixing. Stir until a dough forms.Combine with the olive oil.For every two tablespoons of dough, add twenty grams of olive oil. Integrate the oil into the dough by combining the two using a spatula.Starting to Relax:For at least 20 minutes, cover the bowl with a clean kitchen towel or plastic wrap to let the dough rest.Add another knead to the dough.Stir the dough again after 20 minutes to make sure it’s smooth. The dough will rise more easily without kneading if you do this.Initial Editing:To make sure the dough doubles in size, cover and let aside in a warm place for about an hour.Proceed to prepare the dough for shape.To keep things from sticking, dust a clean surface with flour or use a silicone baking mat. Transfer the dough onto the drying mat. To prevent sticking, sprinkle more flour over the dough. After that, flatten and eliminate air by pressing down on the dough.Flatten the dough into a rectangle.After you’ve folded the dough in half four times, shape it into a ball.Keep Away from Mold:Divide the dough into three halves of equal size. Roll the dough into a ball by encircling it with your palms and turning it over on the work surface.Rest the dough.Let the dough balls rest for about 15 minutes with a cloth covering them.Fit each component into the mold.Roll out the dough into a long strip using each piece. Gently push down on each one.To make the dough longer, turn it over, fold in the edges, and roll it out.To roll it from the thicker end, turn it over and flatten one side. Tightly squeeze the end to seal it.Prepare yourself for the next roundof inspection.Fill the mold, which has dimensions of 20.8×11.8×11 cm and can accommodate 450g of dough, with each portion. Repeat with the remaining dough pieces.Additional Editing:Cover with a towel and set aside a warm area to let the dough to rise for about half an hour, or until the mold is 80–90% full.Roll out the bread.Prior to use, bring the oven temperature up to 170°C, or 340°F. After the dough has risen, cook it for about 25 to 30 minutes, or until it begins to look golden brown.Ready to Enjoy:Once the bread has cooled for a few minutes in the pan, remove it from the oven and transfer it to a cooling rack to finish cooling. Slice and enjoy some soft, just-baked, handmade bread.Important Words of Wisdom:Oil Substitute:If you choose not to use olive oil, you may substitute another kind of cooking oil, such as canola, sunflower, or vegetable oil.Make adjustments to the baking timeand temperature.The baking time and temperature should be adjusted according to the size of the baking mold and your oven, as every oven is unique. As the bread bakes, be careful not to burn it by keeping an eye on it.Different methods of plating food:This bread is great on its own, but it also makes great toast, sandwiches, or breakfast items when topped with avocado, jam, or butter.Storage suggestions:Optimal Storage Conditions: Store the bread in an airtight container or bag at room temperature for no more than three days.To freeze bread, just wrap it in plastic and place it in a freezer-safe bag. The shelf life is three months. When needed, thaw and heat.Appreciation for This Meal:Very easy, requires little or no kneading.People on restricted diets will love this since it doesn’t include any eggs or butter.This fluffy, soft bread is perfect for toast or sandwiches.Simple, inexpensive ingredients that are easy to find inany kitchen.Last but not least:If you want to create some cheap and easy homemade bread, this is the recipe for you. Because of how silky it is and how good it tastes, you will never want to buy bread again

Buttery Pecan Snowball Cookies

 

Ingredients:

1 cup butter softened

1/2 cup powdered sugar

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

2 1/4 cups flour

1 cup finely chopped pecans

1 cup powdered sugar for dusting

PREPARATION:

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cream the butter and powdered sugar in a stand mixer. Adjust the mixer speed to low, then add in the salt, vanilla, flour, and pecans.

Step 3: Into an inch ball, roll the batter and place the balls a few inches apart from each other on parchment-covered baking sheets. Place in the preheated oven and bake for about 11 minutes, making sure to keep an eye on the cookies to not over bake them.

Step 4: Take the cookies out of the oven when done and let them cool a little. Meanwhile, place a cup of powdered sugar in a large Ziploc bag or a wide bowl. Gently coat about 3 to 4 cookies at a time. Scoop the cookies using a fork, shaking gently to remove any excess powdered sugar. On cooling racks, transfer the cookies and let them cool completely before rolling each again in the powdered sugar

cream cheese softened

 

For the Cheesecake:

250g (9 oz) cream cheese, softened

1/4 cup (60g) unsalted butter

1/3 cup (80ml) milk

1/2 cup (100g) granulated sugar

4 large eggs, separated

1/2 teaspoon vanilla extract

1/3 cup (45g) cake flour

2 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cream of tartar (optional, helps stabilize egg whites)

Powdered sugar (for dusting, optional)

For the Water Bath

Ingredients

Preheat your oven to320°F (160°C). Grease and line the bottom of a round 8-inch (20 cm) cake pan with parchment paper.

Prepare a large baking dish or tray that can hold the cake pan and will serve as the water bath.

Step 2: Make the Cream Cheese Mixture

In a small saucepan over low heat, melt the butter and milk together. Stir constantly until the butter is fully melted and the mixture is smooth. Remove from the heat and let it cool slightly.

Gradually add the melted butter and milk mixture to the cream cheese, stirring continuously until well combined and silky. Then mix in the vanilla extract and egg yolks one at a time, beating well after each addition.

In a separate bowl, beat the softened cream cheese until smooth and lump-free.

Step 3: Combine the Dry Ingredients

In a medium bowl, sift together the cake flour, cornstarch, and salt.

Gradually add the dry ingredients to the cream cheese mixture, stirring gently until combined. Be careful not to overmix to keep the batter light.

Step 4: Beat the Egg Whites

In a separate, clean bowl, whisk the egg whites until they become frothy.

Add the cream of tartar (if using) and continue whisking until soft peaks form.

Gradually add the granulated sugar while continuing to beat the egg whites until they form stiff, glossypeaks.

Step 5: Fold in the Egg Whites

Gently fold the beaten egg whites into the cream cheese mixture in three additions. Use a spatula to fold carefully so as not to deflate the batter. The goal is to keep the batter airy and light.

Step 6: Steam-Bake the Cheesecake

Pour the cheesecake batter into the prepared cake pan and smooth the top.

Place the cake pan into the larger baking dish or tray. Pour hot water into the larger dish to create a water bath, about 1 inch deep.

Carefully transfer the whole setup to the oven and bake at 320°F (160°C) for 50-60 minutes, or until the top of the cheesecake is golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool the Cheesecake

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 15 minutes. This helps to prevent it from collapsing too quickly.

Remove thecheesecake from the oven and the water bath. Let it cool completely in the pan.

Once cooled, carefully remove the cheesecake from the pan and peel off the parchment paper.

Step 8: Serve

For an extra elegant touch, dust the top of the cheesecake with powdered sugar before serving.

Slice and enjoy the delicate, fluffy layers of your Japanese Steamed Cheesecake!

Tips for the Perfect Cotton Cheesecake

Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature to ensure a smooth batter.

Beating the Egg Whites: It’s crucial to beat the egg whites to stiff peaks but not too stiff. They should hold their shape but still be glossy, not dry.

Steaming for Texture: The water bath ensures that the cheesecake bakes gently, giving it its fluffy, soft texture. Be sure the water is hot enough to create steam but not boiling.

Variations

Lemon Cheesecake: Add the zest of one lemon and a teaspoon of lemon juice for a refreshing twist.

Matcha Cheesecake: Incorporate 1-2 teaspoons of matcha powder into the dry ingredients for a Japanese green tea flavor.

Conclusion

This Japanese Steamed Cheesecake or Cotton Cheesecake is a light, airy, and delightful dessert that’s perfect for any occasion. With its silky texture and delicate sweetness, this cheesecake is a unique treat that will leave everyone wanting more. Enjoy the soft, cloud-like layers that melt in your mouth with every bite!

Enjoy!

Soft and Fluffy Bread with Chickpea Spread

 

Ingredients

FOR THE SOFT AND FLUFFY BREAD:

3 cups all-purpose flour

1 packet (2 1/4 teaspoons) instant yeast

1 tablespoon sugar

1 teaspoon salt

1 cup warm water (110°F/45°C)

2 tablespoons olive oil

Additional flour for dusting

FOR THE CHICKPEA SPREAD:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons tahini

1 tablespoon lemon juice

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Optional: chopped fresh parsley or cilantro for garnish

Step-by-Step Instructions

STEP 1: MAKE THE BREAD DOUGH

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.

Add Wet Ingredients: Make a well in the center and add the warm water and olive oil. Mix until a dough begins to form.

Knead the Dough:Turn the dough onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.

First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

STEP 2: PREPARE THE CHICKPEA SPREAD

Blend Ingredients: In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and olive oil.

Season: Blend until smooth, adding a bit of water if necessary to reach your desired consistency. Season with salt and pepper to taste.

Garnish: Optionally, fold in chopped parsley or cilantro for added flavor and freshness.

STEP 3: SHAPE THE BREAD

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

Shape Dough: After the dough has risen, punch it down to release air. Turn it out onto a floured surface and shape it into a loaf or divide it into smaller pieces for rolls.

Second Rise: Place the shaped dough on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

STEP 4: BAKE THE BREAD

Bake: Bake in the preheated oven for 25-30 minutes for a loaf or 15-20 minutes for rolls, or until golden brown and sounds hollow when tapped.

Cool: Remove from the oven and let cool on a wire rack.

STEP 5: SERVE

Slice and Spread: Slice the bread and spread the chickpea mixture generously on each slice.

Enjoy: Serve as an open-faced sandwich, or enjoy the bread and spread on their own.

Apple Slab Pie

 

Ingredients: 

List of items needed to prepare a dish.

For the base:

3 and 3/4 cups of all-purpose flour, which is equal to 470 grams.

1 and a half tablespoons of sugar

1 and a half teaspoons of table salt.

3 sticks of unsalted butter, each stick weighing 12 oz or 340 grams, cut into small pieces and kept very cold.

3/4 of a cup of very cold water

For the apple mixture:

3 ½ to 4 pounds of apples, peeled, cored, and chopped into pieces about ½ inch in size (around 10 cups).

Lemon juice squeeze

Use 2/3 to 3/4 cup of sugar, depending on how sweet you want your pie and how sweet your apples are.

3 tablespoons of cornstarch

1 teaspoon of ground cinnamon

1/4 teaspoon of nutmeg powder

1/4 teaspoon of ground allspice

1/8 teaspoon of table salt

To complete:

2 tablespoons of heavy cream or 1 beaten egg mixed with 1 tablespoon of water.

Hands-Free Mode:   PREPARATION:

To prepare the base: Put the flour in a big, wide bowl. Mix the sugar and salt. Add the pieces of butter and cover them with the flour. With the first 3 fingers of each hand, break the butter into small pieces slightly larger than peas. You can also use two knives or a sturdy pastry blender to do this. I like to use my hands.

When the mixture looks mostly the same, a bit crumbly, and the butter is broken into small pieces, add ½ cup of water using a rubber spatula. Mix until the water is absorbed and the dough begins to stick together. If the dough is still dry and crumbly, add more water, little by little, until the dough begins to stick together. Use your hands to mix the dough until it becomes a soft and slightly loose ball. Cut the pie dough into two pieces, one a little bigger than the other. You will need the bigger piece for the bottom part of the crust. Place one portion on a piece of plastic wrap and shape it into a rectangle that is about 1 inch thick. Use the plastic wrap to help the dough stick together, if necessary. Do the same with the rest of the dough. Cool the dough in the fridge for at least 2 hours before usingit.

To prepare the filling: In a big bowl, mix the apple pieces with the lemon juice. Combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt in a medium bowl. Sprinkle the sugar and spice mix over the apples and mix well to cover them; then, leave them to the side.

To put together the slab pie: Heat the oven to 375 degrees Fahrenheit. Place a piece of parchment paper at the bottom of a baking sheet that measures 10 by 15 inches and is 1 inch deep. If your pan is a bit smaller than this one (like mine was), don’t worry – this recipe will still turn out well; you’ll just have some extra dough left over.

Flatten the big piece of dough on a surface sprinkled with flour using a rolling pin until it forms a rectangle measuring 18×13 inches. Put the dough in the pan and fold the edges over the sides. Gently press the dough into the inside and corners of the pan. Put the pan in the fridge or freezer while you flatten the second piece of dough into a 16×11-inch rectangle (make sure to keep the dough in the pan as cold as you can).

Take the pan out of thefridge or freezer. Pour the apples and their juices onto the dough in the pan. Even though it might look like a lot of apples, they will shrink as they cook. Put the second piece of dough on top of the apples. Cut the dough so that both the top and bottom edges extend about ¾-inch beyond the pan. Close the edges firmly using your fingers.

Apply heavy cream or egg wash on the top of the dough. With a sharp knife, make many 1-inch cuts on the top of the dough to let the steam out while baking. Put the entire sheet on a bigger baking tray – some things might spill, and it’s better to catch them on the larger tray than on the bottom of your oven.

Bake for 40 to 45 minutes until the top is a nice golden brown and the filling is bubbling through the holes in the crust. Let the pan cool on a metal rack for at least 45 minutes before cutting and serving.

 

Enjoy!

Ravioli with Asparagus and Cherry Tomatoes

 

Ingredients:

1 lb (450g) cheese or spinach-filled ravioli (fresh or frozen)

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved (use a mix of red and yellow for color)

3 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/4 cup fresh basil or parsley, chopped

Grated Parmesan cheese for serving

Instructions:

Cook the Ravioli:

Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until they are al dente.

Drain the ravioli and set aside, reserving 1/2 cup of the pasta cooking water.

Cook the Vegetables:

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant.

Add the asparagus pieces and cook for 3-4 minutes, until they are tender-crisp.

Add the cherry tomatoes and cook for another 2 minutes, until they just begin to soften.

Combine the Ravioli and Vegetables:

Add the cooked ravioli to the skillet with the vegetables. Gently toss to combine.

If the mixture seems a bit dry, add a splash of the reserved pasta water to create a light sauce.

Season and Garnish:

Season the dish with salt and pepper to taste.

Stir in the chopped basil or parsley.

Drizzle with a bit more olive oil if desired.

Serve:

Transfer the ravioli and vegetables to a serving plate.

Garnish with freshly grated Parmesan cheese and additional fresh herbs if desired.

This dish is perfect for a quick weeknight dinner or a light, elegant meal. The combination of tender ravioli, crisp asparagus, and sweet cherry tomatoes makes for a delicious and visually appealing dish. Enjoy!

Ravioli with Asparagus and Cherry Tomatoes

 

Ingredients:

 

For the Fritters:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2/3 cup whole milk

2 large eggs

1 teaspoon vanilla extract

3 cups peeled and diced apples (such as Granny Smith or Honeycrisp)

Vegetable oil (for frying)

For the Glaze:

2 cups powdered sugar

1/4 cup milk

1 teaspoon vanilla extract

Instructions:

Prepare the Fritters:

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg.

In another bowl, whisk together the milk, eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Fold in the diced apples.

Heat the Oil:

Pour vegetable oil into a large, heavy-bottomed pot to a depth of about 2 inches.

Heat the oil over medium heat until it reaches 375°F (190°C). Use a thermometer to ensure the oil stays at the correct temperature.

Fry the Fritters:

Carefully drop 1/4 cup portions of the batter into the hot oil, frying only a few fritters at a time to avoid overcrowding the pot.

Fry the fritters for about 2-3 minutes per side, or until they are golden brown and cooked through.

Use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.

Make the Glaze:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well combined.

Glaze the Fritters:

While the fritters are still warm, dip each one into the glaze, coating them completely.

Place the glazed fritters on a wire rack set over a baking sheet to allow any excess glaze to drip off.

Let the glaze set for a few minutes before serving.

Serve:

Enjoy the apple fritters warm, either on their own or with a scoop of vanilla ice cream.

These homemade apple fritters are perfect for a special breakfast treat or a delicious dessert. Enjoy their crispy exterior, tender inside, and sweet apple flavor!

Loaded Potato Soup

 

Ingredients:

1 s

6 slices  bacon, choppedmall onion, finely chopped

3 cloves garlic, minced

4 cups  chicken broth

5 large russet potatoes, peeled and diced

1 cup heavy cream or half-and-half

1 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper to taste

Chopped chives or green onions, for garnish

Optional Toppings:

Additional shredded cheddar cheese

Extra bacon bits

Sour cream

Instructions:

Cook the Bacon:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.

Sauté the Onions and Garlic:

Add the chopped onion to the pot with the bacon grease and cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Cook the Potatoes:

Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Blend the Soup:

Use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can carefully transfer about half of the soup to a blender, blend until smooth, and return it to the pot.

Add Cream and Cheese:

Stir in the heavy cream (or half-and-half), shredded cheddar cheese, and sour cream until the cheese is melted and the soup is creamy.

Season with salt and pepper to taste.

Serve:

Ladle the soup into bowls and top with the crispy bacon, chopped chives or green onions, and any additional toppings you like such as more shredded cheese or a dollop of sour cream.

This loaded potato soup is rich, creamy, and full of flavor, making it a perfect comfort food dish. Enjoy it with some crusty bread or on its own for a satisfying meal!

Cheesy Baked Spaghetti Recipe

 

Ingredients:

1 pound (450g) spaghetti

1 pound (450g)  ground beef or Italian  sausage

1 small onion, finely chopped

3 cloves garlic, minced

1 jar (24 oz/680g) marinara or spaghetti sauce

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup ricotta cheese or cottage cheese (optional, for a creamier texture)

1 tablespoon olive oil

Fresh parsley, chopped, for garnish

Instructions:

Cook the Spaghetti:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Prepare the Meat Sauce:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the ground beef or Italian sausage to the skillet. Cook, breaking it up with a spoon, until browned and cooked through.

Add the minced garlic and cook for another minute until fragrant.

Pour in the marinara or spaghetti sauce, then stir in the oregano, basil, salt, and pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld.

Assemble the Dish:

In the prepared baking dish, spread a thin layer of the meat sauce on the bottom.

Add half of the cooked spaghetti, spreading it evenly. Top with half of the remaining meat sauce, followed by half of the mozzarella and Parmesan cheese.

If using, spread the ricotta or cottage cheese over the top. Layer the remaining spaghetti over this, followed by the remaining meat sauce and cheeses.

Bake the Spaghetti:

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

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Garnish and Serve:

Once baked, remove the dish from the oven and let it cool slightly before serving.

Garnish with freshly chopped parsley and serve hot.

This cheesy baked spaghetti is a perfect comfort food that’s easy to make and loved by all. It’s great for family dinners, and leftovers can be reheated easily.

Would you like any variations on this recipe or additional tips?

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!

Peach Cinnamon Rolls with Glaze

 

Ingredients:

For the Dough:

3 1/4 cups (405g) all-purpose flour

1 packet (2 1/4 teaspoons) active dry yeast

1/4 cup (50g) granulated sugar

1/2 teaspoon salt

1/2 cup (120ml) milk

1/4 cup (60ml) water

1/4 cup (60g) unsalted butter

1 large egg

For the Filling:

1/4 cup (60g) unsalted butter, softened

1/2 cup (100g) brown sugar

2 teaspoons ground cinnamon

1 1/2 cups (about 2-3) fresh peaches, peeled and diced

For the Glaze:

1 cup (120g) powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Instructions:

Make the Dough:

In a large mixing bowl, combine 2 cups of flour, yeast, sugar, and salt.

In a small saucepan, heat milk, water, and butter until warm (not hot) and butter is melted.

Add the milk mixture to the flour mixture and mix until combined.

Add the egg and beat until smooth.

Gradually add the remaining flour until a soft dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Prepare the Filling:

In a small bowl, mix the brown sugar and cinnamon together.

Roll the dough into a rectangle about 15×9 inches.

Spread the softened butter over the dough.

Sprinkle the cinnamon-sugar mixture evenly over the butter.

Scatter the diced peaches over the cinnamon-sugar.

Roll and Cut:

Starting from the long edge, roll the dough tightly into a log.

Cut the log into 12 equal pieces and place them in a greased 9×13 inch baking dish.

Second Rise:

Cover the rolls with a cloth and let them rise again in a warm place until nearly doubled, about 30-45 minutes.

Bake the Rolls:

Preheat the oven to 375°F (190°C).

Bake the rolls for 20-25 minutes or until golden brown.

Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the warm rolls.

Serve:

Enjoy the peach cinnamon rolls warm for the best flavor.

These peach cinnamon rolls are a delightful treat, combining the sweetness of peaches with the warmth of cinnamon. Let me know if you have any other questions or need adjustments

Homemade Whipped Cream

 

Ingredients:

1 cup heavy whipping  cream, cold

2 tablespoons  powdered sugar

1 teaspoon vanilla extract

Instructions:

Chill the Bowl and Whisk:

Place the mixing bowl and whisk attachments in the refrigerator for about 15-20 minutes before starting. This helps in achieving the best results as the cream whips better when everything is cold.

Add Ingredients to the Bowl:

Pour the cold heavy whipping cream into the chilled bowl.

Add the powdered sugar and vanilla extract to the cream.

Whip the Cream:

Using an electric mixer or stand mixer with the whisk attachment, start beating the cream on low speed. Gradually increase the speed to medium-high.

Whip the cream until it forms soft peaks, which will take about 2-3 minutes. Be careful not to over-whip the cream, as it can turn into butter.

Check for Desired Consistency:

Soft peaks: When you lift the whisk out of the cream, the peaks will softly fall over.

Stiff peaks: Continue beating for a few more seconds if you prefer stiffer peaks, which will hold their shape better for piping or decorating.

Serve Immediately or Store:

Use the whipped cream immediately for topping desserts, cakes, pies, or beverages.

If you need to store it, place it in an airtight container and refrigerate. It’s best used within a day or two for optimal texture and flavor.

Would you like any specific text or title to be added to this recipe or the image?

Vegetable Egg Fritters Recipe

 

Ingredients:

2 medium zucchinis, grated

1 large carrot, grated

1 small red bell pepper, finely chopped

1 small onion, finely chopped

3 large eggs

1/2 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 cup fresh parsley, chopped

Olive oil for frying

Instructions:

1. Prepare the Vegetables:

Grate the zucchinis and carrots using a box grater or food processor.

Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

In a large bowl, combine the grated zucchini, grated carrots, chopped red bell pepper, and chopped onion.

2. Make the Batter:

In a separate bowl, beat the eggs until well combined.

Add the flour, grated Parmesan cheese, baking powder, salt, black pepper, garlic powder, and paprika to the eggs. Mix until smooth.

Pour the egg mixture into the bowl with the vegetables and stir until well combined.

Fold in the chopped fresh parsley.

3. Cook the Fritters:

Heat a tablespoon of olive oil in a non-stick skillet or frying pan over medium heat.

Spoon about 1/4 cup of the vegetable mixture into the pan for each fritter, flattening them slightly with the back of the spoon.

Cook the fritters for 3-4 minutes on each side, or until golden brown and cooked through.

Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Repeat with the remaining batter, adding more oil to the pan as needed.

4. Serve:

Serve the vegetable egg fritters hot, garnished with additional fresh parsley if desired.

They can be served as a side dish, appetizer, or main course.

Tips:

For an extra touch, you can add some grated cheese (like cheddar or mozzarella) to the batter.

These fritters can be made ahead of time and reheated in the oven or microwave.

You can also serve them with a dipping sauce, such as sour cream, Greek yogurt, or a spicy mayo.

Enjoy your delicious and healthy Vegetable Egg Fritters!