1 cup fresh parsley leaves
¼ cup prepared horseradish
1 shallot, chopped
2 tablespoons capers, rinsed
1 tablespoon lemon juice
1 garlic clove, minced
½ teaspoon
kosher salt
¾ cup extra-virgin olive oil
FOR THE SAUCE: Pulse parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in food processor until parsley is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed.
Transfer to bowl and stir in oil until combined. Season with salt to taste; set aside.
BBQ Sauce:
2 cups ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire
1 teaspoon soy sauce
2 chipotle peppers
1 teaspoon garlic powder
Combine everything in a sauce pan over low heat and simmer for 30 minutes. Let cool
McRib Patty:
1lb pork loin or pork chops
1 tablespoon sugar
1 teaspoon salt
2 tablespoons ice water
Cut pork into even 1 inch pieces.
Add pork, salt, and sugar into a food processor and pulse 10-15 times while adding ice water until it resembles ground pork and binds together.
Shape into Mcrib shapes on a sheet pan using wet hands. They should be 6"x3" rectangles with rounded corners. To make the "rib" shapes, using a chopstick or back of a spoon, press down every 1/4" to make rib-like indents.
Freeze for 1-2hrs on a sheet pan until solid.
Heat a pan over medium heat, add pork patty, rib side down. Cook for 4 minutes per side.
Dunk rib patty in bbq sauce.
place on a bun, top with pickles and onions if you like. enjoy
6 large eggs
2 cups shredded hashbrowns
8oz block cream cheese, softened
1/4 cup milk
1/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
Preheat your oven to 375 degrees F (190 degrees C).
Cook the breakfast sausage in a large skillet over medium-high heat until browned and cooked through.
In a large mixing bowl, whisk together the eggs, hashbrowns, cream cheese, milk, green onions, salt, and black pepper.
Add the cooked sausage and 1 cup of the cheese to the mixing bowl and stir to combine.
Transfer the mixture to a greased 9×13 inch baking dish.
Sprinkle the rest of the shredded cheddar cheese over the top of the casserole.
Bake the casserole for 35-40 minutes, or until the cheese is melted and the center is set.
Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.
1 cup (227 g) unsalted butter, (2 sticks) cubed, cold
1 cup (200 g) granulated sugar
2 (88 g) eggs, large
3 1/2 cups (437.5 g) all-purpose flour, (you may need as much as 4 cups)
1/2 cup (64 g) cornstarch
3/4 teaspoon (4.5 g) kosher salt
1 teaspoon (4 g) vanilla extract
1 teaspoon (5 g) vanilla bean paste, (optional)
Preheat the oven to 375 degrees, and line baking sheets with parchment.
Cream the butter and sugar, just until smooth and combined (try not to whip in any air).
Mix in the eggs until incorporated.
Add the flour**, cornstarch, and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 3 to 5 minutes in the mixer it should gather itself into a ball and pull away cleanly from the sides of the bowl.
Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to fully bring it together.)
Working with a managable amount at a time, roll the dough out between 2 sheets of parchment paper, to a thickness of 1/4-inch to 1/2-inch.*
Cut into shapes, peel away from the bottom sheet of parchment carefully (see the video below), flip onto the prepared baking sheets, and bake until set around the edges but still a bit soft in the centers (approx. 9 to 12 minutes for 2 1/2-inch, 3/8-inch thick cookies).
Cool completely, then decorate with royal icing.
Ingredients:
1/2 cup finely grated carrot
1/2 cup finely chopped apple (peeled, core removed)
1 large egg
1/4 cup unsweetened applesauce
1 tablespoon olive oil or coconut oil (optional, for added moisture)
1 cup oat flour (or whole wheat flour)
1/4 cup rolled oats (optional, for texture)
Instructions:
1. Preheat the Oven
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Prepare the Dough
In a mixing bowl, combine the grated carrot, chopped apple, egg, applesauce, and olive oil. Stir until well blended.
Gradually add the oat flour and rolled oats (if using). Mix until a thick, stiff dough forms. If the dough feels too sticky, add more flour 1 tablespoon at a time.
3. Shape the Bones
Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a bone-shaped cookie cutter to cut out treats. Alternatively, shape into sticks or bars for a simpler option.
4. Bake
Place the bones on the prepared baking sheet and bake for 30-35 minutes, or until the treats are hard and golden brown. For extra crunch, turn off the oven and let the bones cool inside with the door slightly ajar.
5. Cool Completely
Let the hard bones cool completely on a wire rack before offering them to your dog.
Storage:
Store in an airtight container at room temperature for up to 1 week.
Freeze for up to 1 month. Thaw before serving.
1 1/2 cups granulated sugar
3/4 cup water
1 juice of 1 lemon
Prepare a boiling water bath canner and two half pint jars.
Remove leaves and hulls from strawberries. Place the berries in a blender and puree until smooth. Set aside.
Combine sugar with water in a small sauce pan. Place over medium-high heat and simmer for 10-15 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny.
Do not stir the cooking syrup, instead hold the handle of the pot and gently swirl it to move things around.
Once the syrup has reached 250°F, remove the pot from the heat and stir in the strawberry puree and the lemon juice. It will bubble, spatter, and appear to seize up, so take care.
Stir puree into the sugar until it is a smooth sauce and return the pot to the heat.
Continue stirring and cooking, until the sauce reaches 218°F.
Remove caramel from heat and funnel into prepared jars, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
Ingredients
3 heads garlic
1 tsp olive oil
1 8 oz cream cheese, softened
1.5 c mozzarella cheese, hand shredded
1/2 c parmesan cheese
1/4 c fresh parsley, chopped
1/4 c mayonnaise
salt and pepper to taste
1-2 tbs garlic powder
How to roast the garic
Cut off the the top of the garlic heads and place them in the center of a large piece of aluminum foil.
Lightly drizzle them with olive oil and lightly season them with salt and pepper
Loosely wrap the foil around the garlic heads and place them in a 375 degree preheated oven for 1 hour.
Let them cool then squeeze the garlic heads to push out the soft roasted garlic cloves.
How to make the dip
First, add all of the ingredients together in a medium sized bowl. Save about 1/2 a cup of shredded mozzarella cheese for the top.
Now stir everything together until it’s evenly combined and add it to a baking dish.
Then spread the dip out until it’s evenly distributed and top it with more mozzarella cheese.
After that, bake the dip uncovered until the cheese is melted and the sides are hot and bubbly.
Finally let it cool slightly and add some chopped parsley as a garnish. Serve with chips or crackers and enjoy!
8 ounces cream cheese softened, reg or low fat
1 ½ cups sour cream regular or lower fat
1 tablespoon ranch dressing mix (see notes for how to make your own)
1 small shallot diced
2 cups cheddar cheese shredded, see notes for other cheeses
3-4 slices bacon thick cut, cooked crisp or use bacon bits
In a medium bowl with a hand, mixer beat the cream cheese and sour cream until you have a smooth texture.
Add the remaining ingredients and mix with a wooden spoon or on low speed until everything is well combined.
Place in the fridge for 1 hour before serving, this will allow the flavor to develop.
Garnish with additional bacon bits, shredded cheese and some diced green onions or chives.
Serve with your favorite dipping chips or veggies.
1 cup arborio rice (do not rinse the rice)
1 cup sugar
2 Tablespoons unsalted butter
1 Teaspoon vanilla
1/4 Teaspoon salt
2 large eggs
1 cup heavy cream
1/2 Teaspoon cinnamon
Place the milk, rice, sugar, butter, vanilla and salt in a heavy 4 quart saucepan. Bring the mixture up to a boil under moderately high heat, after it comes to a boil, reduce the heat and simmer the mixture uncovered stirring frequently (every 5-10 minutes) until rice is very tender ( about 1 hour).
When the one hour cooking time is up remove the pan from the stove. Whisk the eggs in a medium bowl . Add 1 cup of the rice mixture from the pan to the bowl with the eggs while whisking. Stir the mixture back into the pan with the pudding
Stir in the cream.
Pour the rice pudding into a 13x9 inch glass or ceramic baking dish with a 3 quart capacity. Sprinkle the pudding with cinnamon, refrigerate the rice pudding covered for 3 hours.
1/2 cup salted butter melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3.4 ounce package pistachio instant pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups all-purpose flour
1/4 cup granulated sugar for topping
Preheat an oven to 425 degrees Fahrenheit and line a muffin tin with paper liners.
In a large bowl, use a hand mixer to beat together melted butter with sugar, about 1 minute.
Add in eggs and vanilla extract and beat until just combined.
Add in pistachio pudding mix, baking powder, salt, and milk. Mix to combine.
Add in all-purpose flour and mix until flour has been incorporated.
Divide batter amongst each muffin cup, filling 3/4 full. Sprinkle tops with sugar crystals (optional).
Bake in the preheated 425 degree oven for 7 minutes. After 7 minutes, reduce the heat in the oven to 350 degrees F and continue baking 10 minutes, until muffin is cooked all the way through.
Remove from muffin tin and transfer to a wire rack to cool completely.
5 tablespoons (71 grams) unsalted butter
1 1/4 cups (249 grams) granulated sugar
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
1/3 cup vegetable oil
3/4 cup (75 grams) cocoa powder*
1/2 cup (63 grams) all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips
Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.
In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.
4 large green tomatoes
2 large eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
Serve hot and enjoy!
DOUGH
240 grams all-purpose flour (about 1 1/2 cups)
1 teaspoon salt
150 milliliters warm milk (about 3/5 cup)
FILLING
150 grams grated cheddar cheese (or your favorite cheese)
Bunch of parsley, chopped
Small bunch of dill, chopped
60 grams butter, melted
In a large mixing bowl, combine the flour and salt.
Gradually add the warm milk while stirring with a spoon or spatula.
Once all the milk is incorporated, knead the dough on a lightly floured surface for a few minutes until it becomes smooth and elastic.
In a separate bowl, combine the grated cheddar cheese, chopped parsley, and chopped dill.
Divide the dough into two equal portions.
On a lightly floured surface, roll out one portion of dough into a thin circle.
Brush the rolled-out dough with half of the melted butter.
Evenly spread the cheese and herb mixture over the buttered dough, leaving a small border around the edge.
Roll out the second portion of dough to a similar size as the first.
Carefully place this dough round on top of the filling, pressing down gently to seal the edges.
Heat a large frying pan over medium heat.
Add a bit of the remaining melted butter to coat the bottom of the pan.
Once hot, carefully transfer the assembled cheese bread to the pan.
Cook the bread for 5-7 minutes per side, or until golden brown and cooked through.
The cheese should be melted and bubbly.
Carefully transfer the cooked bread to a cutting board and slice it into wedges.
Serve immediately and enjoy your delicious homemade Cheesy Herb Bread!
Ensure the dough is rolled out thinly for a crispier crust.
Adjust the herbs to your taste or try adding other favorite herbs.
4 large green tomatoes
2 large eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
Serve hot and enjoy!
Banana Muffins
3 bananas
1 cup granulated sugar
1/2 cup salted butter softened
2 large eggs
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Streusel Topping
1/4 cup salted butter softened
1/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray. Set aside.
In a large bowl, mash the bananas with a fork. Add the sugar and softened butter to bananas. Beat with an electric hand mixer (or can mix by hand) and mix until combined. Add eggs and vanilla; mix again until smooth.
Add the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk to sift. Gradually add this dry mixture to the wet mixture, stirring together until it’s all combined. Using an ice cream scoop, scoop the batter evenly among the 12 cups in the muffin pan.
In a separate bowl, mix together all of the streusel topping ingredients then sprinkle on top of each batter-filled muffin cup.
Bake for 20 minutes. Carefully remove from oven and let muffins stand at least 10 minutes before removing from pan. Serve and enjoy!
Slice the watermelon into 1/2″ slices
Use your knife to cut around the flesh and remove the rind.
Cut the flesh into shapes you prefer
Place pieces onto tea towels to drain a bit (I put mine on my dehydrator trays over the sink and just let them dry out for about fifteen minutes)
Place watermelon pieces on trays, using parchment paper if desired.
Dry at 135°F / 57°C for between 8-18 hrs until dry and leathery, with no signs of stickiness.
After 4-5 hours, flip pieces to help reduce sticking.
Condition
Store in an airtight container for 3-6 months.
6 cups chicken broth
1 small onion chopped
8 oz fire roasted tomatoes
1 cup frozen corn
8 oz black beans
4 oz green chilies or 1 chopped jalapeƱo
1 oz packet taco seasoning (2 tbsp)
½ cup cheddar cheese as topping
½ cup sour cream as topping
tortilla strips or crushed tortilla chips as topping
1 avocado chopped
Remove rotisserie chicken from bones and chop or shred then add to crockpot.
Add chicken broth chopped onion, tomatoes, corn, beans, green chilies (or jalapeƱos), and taco seasoning to crockpot. Stir to combine. Cook for 1 hour with your slow cooker set to high or 2 hours set to low.*
Serve hot topped with sour cream, cheese, fresh avocado and tortilla strips or chips.
I CHANGED IT A BIT using what I had. This turned out really good.
** In place of the fire roasted tomatoes, I used some homemade smoked tomato salsa.
** I didn't have black beans so I used white beans. Black would have been more pleasing to the eye.
** I forgot the cheese, but honestly I don't think stringy cheese in this would be very appealing. And yes I love cheese.
** I also skipped adding any jalapeƱos.
** I didn't use chicken broth, instead I used water and added better than bullion roasted chicken as well as some better than bullion vegetable both to taste.
** Somewhere in the middle of the cook I added some wondra flour to some water and added it in. I think I might have used 3 heaping kitchen teaspoons full. It didn't thicken it like a stew, but just added a little body to the broth.
INGREDIENTS:
300g (2 cups) flour
1 egg
45g (1/4 cup) sugar
pinch of salt
7g dry yeast
140ml (3/5 cup) warm milk
40g (1/4 cup) softened butter
For Decoration:
Whipped cream
Strawberries, chopped
METHOD:
In a medium bowl combine sugar, yeast, and
milk and stir to dissolve, whisk in egg.
Add flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
Add softened butter and continue to knead until butter is fully incorporated into the dough
Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow to rise for an hour.
Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes.
Flatten each ball a bit and roll it again into a ball. Cover and let sit for another 30 minutes
Fry balls in hot oil on low for 2-3 minutes on each side,
Let cool a bit and cut in half lengthwise, like a burger bun
Top one half with whipped cream and chopped strawberries, close with the other half, sprinkle with powdered sugar and serve.
10 cups zucchini turned into tropical punch flavored candy.
10 cups peeled zucchini , cubed
2 packets kool-aid
4 cups water
2 1/2 cups sugar.
Mix together in a big pot and boil 25 minutes.
Drain.
Dehydrate 14 hours at 125° turn and dry for 4 more hours.
When you turn you can roll in sugar. (Optional)
I use parchment paper on my racks for this.
Ingredients:
6 cups finely diced peeled Apples (4 med-large Honey Crisp apples yielded 6 cups)
1/2 cup water*
1/2 tsp. butter
1 package Sure-Jell (powdered fruit pectin)
4 cups sugar
1 cup packed brown sugar
1/2 tsp. ground cinnamon (heaping)
1/4 tsp. ground nutmeg
Method:
In a large stockpot, combine the apples, water, and butter. Cook and stir over low heat until apples are tender (about 10 minutes).
Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint or pint jars, leaving 1/4-in. head-space. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water bath.
Note - twist jars gently from side to side while cooling (after lid has sealed) to evenly distribute apple pieces throughout the jam.
Yield: 3 pints or approx. 6 half-pints
*Option: Replace 1/2 cup water with 1/2 cup spiced rum, cinnamon whiskey, or bourbon for a different twist
For the Roasted Garlic:
1 head garlic
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
For the Bread:
1 1/2 cups water, room temperature (at or near 70°F/21°C)
1 teaspoon active dry yeast
3 cups bread or all-purpose flour, plus more for dusting
1/2 teaspoon dried oregano
1 teaspoon kosher or fine sea salt
2 teaspoons finely chopped rosemary, plus more to sprinkle on top
1 whole head roasted garlic, smashed
1 tablespoon extra-virgin olive oil
Roast the Garlic:
Preheat oven to 400ĀŗF (204ĀŗC). Slice the garlic head in half and drizzle the exposed cloves with olive oil. Season with salt and pepper. Wrap in foil and roast on a baking sheet for 40 minutes. Once roasted, let it cool and remove the cloves from their skins. Set aside.
Activate the Yeast:
Add yeast to the room temperature water and let it sit for 10-15 minutes until it starts to bubble.
Mix the Dough:
In a large bowl, stir together the flour, oregano, salt, and chopped rosemary. Add the yeast mixture, roasted garlic, and olive oil to the bowl. Use a rubber spatula to mix everything until just combined. The dough will be sticky and stringy with a bit of flour still around the edges.
Let the Dough Rise:
Cover the dough and let it rise in a warm spot for 8-10 hours or until it has doubled in size.
Shape the Dough:
Once the dough has risen, turn it out onto a floured surface. Gently fold it into itself to form a soft ball. Place the dough, seam side up, into a floured proofing bowl. Cover and refrigerate for at least 1 hour, up to 24-48 hours.
Prepare to Bake:
Preheat the oven to 450ĀŗF (232ĀŗC) with a Dutch oven or covered baking vessel inside. Turn the dough out onto parchment paper, seam side down, and gently shape it if needed. Score the top of the dough with a sharp knife.
Bake the Bread:
Carefully place the dough (still on the parchment) into the preheated Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for an additional 15-20 minutes until the top is golden brown and the loaf sounds hollow when tapped.
Cool and Serve:
Using the parchment paper, lift the bread out of the Dutch oven and transfer it to a wire rack to cool for at least 1 hour before slicing.
¼ cup butter (½ stick) plus more for buttering the baking dish
½ large onion, chopped
2 celery ribs, halved and thinly sliced
1 small carrot, finely chopped
1 large egg
1 cup chicken broth or vegetable broth
salt and freshly ground black pepper to taste
¼ cup fresh parsley, chopped
½ teaspoon fresh sage, finely chopped or ¼ teaspoon dried
½ teaspoon fresh thyme, finely chopped or ¼ teaspoon dried
½ teaspoon fresh marjoram, finely chopped or ¼ teaspoon dried
½ teaspoon poultry seasoning
8 ounces French bread, cut into ½-inch cubes dried
Preheat oven to 325 degrees. Generously coat a 9-inch by 9-inch baking dish with butter. Set aside.
In small saucepan over medium heat, melt butter until bubbly.
Add the onion and celery and sautƩ until translucent, about 6-7 minutes.
Whisk the egg in the bottom of a large bowl and set aside.
To the saucepan with the melted butter, add parsley, sage, thyme, celery salt, poultry seasoning, and marjoram until fragrant, about 30 seconds.
Transfer the mixture from the saucepan to the large bowl with the egg and mix well. Stir in broth.
Add bread cubes and toss to combine.
Transfer to buttered baking dish.
Cover tightly with foil. Bake until mostly heated through, about 25 minutes.
The Russian Witch is a creamy blend of vodka, coffee liqueur, and green crĆØme de menthe, topped with heavy cream for a refreshing minty twist.
Ingredients
1 oz vodka
1 oz coffee liqueur (like KahlĆŗa)
½ oz green crĆØme de menthe
1 oz heavy cream or milk
Ice
Instructions
Prepare the Base:
Fill a glass with ice. Add 1 oz vodka and 1 oz coffee liqueur.
Add CrĆØme de Menthe:
Pour in ½ oz green crĆØme de menthe for a minty green color.
Top with Cream:
Gently pour 1 oz of heavy cream or milk over the drink for a layered look.
Stir & Serve:
Stir lightly to mix, or leave it layered.
Ingredients:
2 cups flour
1 cup of milk
3 spoonfuls of sugar
1 egg
1 teaspoon royal
2 butter spoons
12 teaspoon nutmeg
1 teaspoon ground cinnamon
honey to taste
1 pinch of salt
Preparation:
1. Separate the white from the yolk and beat the white until stiff; then we add the sugar and continue beating well, we separate.
2. In a bowl, we put flour, salt, royal and the egg yolk, and we add the milk little by little without stopping beating; there should be a fine dough without lumps.
3. Then we add the clear and mix with surround movements, and add the nutmeg and cinnamon.
4. Heat a skillet over medium heat and grease with butter.
5. With the help of a spoon, we pour the mixture into the pan and spread it so that it is as uniform as possible.
6. We cook on one side until golden and then on the other.
7. We continue doing the same until the entire mixture is complete
8. Then we serve with honey and butter.
Ingredients
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
paprika
Instructions
Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
Add relish, celery, onion, and the chopped eggs. Mix in.
Add salt and pepper to taste.
Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
š INGREDIENTS
◾️3 cups of flour
◾️½ cup sugar
◾️1 tbsp of instant dry yeast
◾️4 tbsp of margarine
◾️1 large egg (optional)
◾️½ tbsp vanilla flavour (optional)
◾️½ cup of warm water
◾️Oil for frying (just enough to let the dough float).
š PROCEDURE
◾️Mix the flour and yeast together into a bowl. Ensure to sift them first.
◾️Sift other dry ingredients into the bowl and mix thoroughly.
◾️Add margarine and mix.
◾️Mix egg and flavour to form crumbs.
◾️Make a well at the center and start adding warm water gradually until it's soft and pliable.
◾️Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don't overwork your dough).
(It should have become stretchy after 25minutes of kneading).
◾️Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.
◾️After it doubles, punch it down and start forming your balls with your dough.
(You can use scale to measure so that you have equal sizes).
◾️Place each ball on a separate paper,
(This will make it easy for you to drop in oil without deflating the dough).
◾️Allow these to rise to until doubled in size.
◾️Heat your oil until it is just hot enough to cook your dough.
(To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it's too cold for your dough).
◾️Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.
(Slow fry it, to ensure that it gets well cooked inside).
◾️Flip the dough once it's golden brown.
◾️Place on kitchen towel to remove excess oil, allow to cool
(You may desire to fill with jam or any filling of your choice).
➡️ TO FILL WITH JAM
◾️Use a round nozzle and a piping bag to fill the jam.
◾️Make a hole, insert the nozzle and squeezed the jam in it. That's all.
Ingredients
2 cups graham cracker crumbs the sweetened variety
7 tablespoons melted butter
24 ounces cream cheese softened (room temperature)
1 cup sugar granulated
2 whole eggs
1 egg yolk
½ cup heavy cream
2 tablespoons flour all purpose
1 teaspoon vanilla extract
3 large apples peeled and sliced
1 tablespoon brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoon caramel sauce
For the topping
¼ cup butter softened
½ cup flour all purpose
½ cup brown sugar
INSTRUCTIONS
1- Preheat oven to 350.
2- Melt butter and mix with graham cracker crumbs. Press into a springform 9 inch pan to create crust, Bake 10 minutes, set aside
3- While crust is cooking beat cream cheese and sugar until smooth. Add eggs, one at a time, then cream, flour and finally the vanilla. Blend until smooth and well incorporated.
4- In a bowl, toss the apples with brown sugar, cinnamon and nutmeg. Set aside
5- Pour half the cream cheese mixture onto crust in springform pan. Arrange apple mixture on top of that, overlapping apples just a little bit and then top with remaining cream cheese mixture. Bake 40 minutes.
6- While cheesecake is cooking mix together all topping ingredients with a fork until crumbly. After 40 minutes, remove cheesecake from oven, top with topping mixture and then return to oven and bake 30 more minutes.
7- Remove from oven and allow to come to room temperature before refrigerating. Refrigerate at least 2 hours before serving.
Drizzle with caramel sauce when serving.
Yield:12 servings
***How to... š***
Make the crust
Combine graham cracker crumbs and butter and spread in a 9 inch springform pan. This is the typical cheesecake crust.
Cheesecake layer
Mix the cheesecake ingredients. Use the paddle Kitchen Aid Mixer or hand mixer.
Apple filling
Cut the apples , either dice them or long thin slices. Toss them in the spices and set aside.
Assembly
Spread half the cheesecake mixture on to the crust in the springform pan. (9 inch springform pan)
Spread the apple mixture on top of that, be sure to overlap the apples a bit so you get apples in every bite.
Cover the apple layer with the rest of the cream cheese mixture and bake it.
Topping
While the apple cheesecake is baking, prepare the topping by mixing together flour, butter and brown sugar.
Add the topping to the cheesecake about 40 minutes into the baking time. Return to oven for another 30 minutes
Serving suggestion
When you serve it, you will want to drizzle caramel over the top.
Serves 12
Ingredients
2 cups cooked and shredded chicken
1 onion, chopped
1 red bell pepper, chopped
1 jalapeƱo, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded Monterey jack cheese
Directions
Preheat the oven to 375˚F. Line a baking sheet with parchment paper. In a large bowl, add the chicken, onion, red bell pepper, jalapeƱo, and taco sauce, and mix to combine. Set aside.
Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
Place a wide mouth jar or glass in the center of the baking sheet.
Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack.
Remove the jar from the center of the ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately. Servings ~ 20
š INGREDIENTS
◾️600g flour
◾️350g water
◾️15g sifted salt
◾️25g extra virgin olive oil
◾️12g fresh brewer's yeast
š DIRECTIONS
◾️Mix the flour with the salt in a container.
◾️In another container, dissolve the yeast in water and add the oil.
◾️Mix everything and form a compact and soft dough.
◾️Let rise for at least 2 hours.
◾️Then divide the dough into 8 parts of 120 gr each.
◾️Form the sandwiches and make incisions.
◾️Sprinkle some flour and let it double in size.
◾️Bake at 200°c for 30-40 minutes.
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
6 sweet potatoes, peeled and sliced
1 tablespoon vanilla extract
In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
Sprinkle sugar mixture over the sweet potatoes, and stir.
Cover skillet, and reduce heat to low.
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened 1 stick
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the frosting
½ cup unsalted butter, softened 1 stick
3 ¾ cups powdered sugar
3 – 4 tablespoons milk
2 teaspoons vanilla extract
food coloring if desired
sprinkles if desired
Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment paper that is slightly larger than the pan. This will make it easy to lift the bars out of the pan. Set aside.
Mix flour, baking powder, and salt in a medium bowl. Set aside.
Cream butter and sugar with an electric mixer until light and fluffy in a large bowl. Add the egg and vanilla; mix well. Gradually add the flour mixture and mix until well combined.
Press the dough into the prepared pan with buttered hands. Bake for 18-21 minutes or until the edges are beginning to turn golden brown. Remove from the oven and allow bars to cool in the pan.
For the frosting, combine all ingredients in a large bowl with an electric mixer until the frosting is creamy and well combined.
Once the bars have cooled, frost the cooled bars. Top with sprinkles, if desired. Using the parchment paper, carefully lift the bars out of the pan. Cut into squares to serve.
¾ cup dark chocolate chips
¼ cup whole milk
¾ cup powdered sugar
¼ cup + 1 tablespoon unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
1 cup cake flour
½ teaspoon kosher salt
¾ cup whole milk room temperature
½ cup vegetable oil
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar use a sifter to dust the finished cakes
Vanilla ice cream optional garnish
Chocolate syrup optional drizzle garnish
Add the dark chocolate chips to a small heat-safe bowl.
Heat the milk in a small microwave-safe bowl in the microwave for 30 seconds. Carefully pour the heated cream over the chocolate and let it sit for just a few seconds. Stir until the chocolate is completely melted and smooth. Place the melted chocolate in the refrigerator for 20 minutes.
Sift together the powdered sugar, cocoa powder, baking powder, and baking soda in a medium-sized mixing bowl.
Whisk in the cake flour, and kosher salt.
Add the whole milk, vegetable oil, and vanilla. Fold the ingredients together until well combined.
Remove the cooled chocolate and cream mixture from the refrigerator. Use a 1-teaspoon measuring spoon to scoop out the chocolate.
Use a pastry brush to coat the Appe pan with vegetable oil; it does not take much. Heat over medium-low heat.
Fill the individual cake “cups” ⅔ of the way full, about 1 tablespoon.
Scoop ⅔ teaspoon of the chilled dark chocolate mixture and place in the center of the cake batter. Spoon just enough cake batter to cover the top of the chocolate center. Cover with the lid and cook for 5-7 minutes. Carefully use a spoon, or a butter knife, to turn the mini cake over and replace the lid. Cook for 1 more minute. Carefully remove the cakes from the pan and place them on a serving plate. Repeat for the remaining batter and chocolate. Dust with powdered sugar, and drizzle with chocolate syrup and vanilla ice cream.
1 lb Lean Ground Beef
1 Small Onion, finely diced
Salt & Pepper, to taste
2 tbsp Taco Seasoning
1 tsp Garlic Powder
1 cup Long Grain White Rice
1 1/2 cups Beef Broth
1 can (15 oz) Sweet Corn Kernels, drained
8 oz Tomato Sauce
1/2 cup Chunky Salsa
1 cup Shredded Mexican Cheese Blend
Heat up a spacious skillet over medium heat. Add the lean ground beef, season with a pinch of salt and pepper, and cook until it’s beautifully browned.
Sprinkle the aromatic garlic powder and the tantalizing taco seasoning over the beef. Stir thoroughly to ensure every morsel is infused with those irresistible flavors.
Pour in the beef broth, tomato sauce, and chunky salsa. Now, add the rice and the delightful sweet corn. Stir until all the ingredients are harmoniously combined.
Cover the skillet with a lid and allow the mixture to reach a gentle boil. Then, lower the heat to a simmer and let it bubble away for approximately 18 to 20 minutes, or until the rice becomes tender and absorbs all those savory juices.
As the final touch, sprinkle a generous layer of shredded Mexican cheese blend over the top. Cover the skillet once more and let the cheese melt and blanket the dish in gooey goodness, which should take about 2 to 3 minutes.
Gather your loved ones around the table and savor the delightful harmony of flavors in this Mexican Beef Fiesta Bake. It’s a fiesta for your taste buds!
2 cups dark chocolate chips, divided use
1 Tablespoon salted butter, divided use
1 cup Rice Krispies cereal, divided use
11 ounce bag caramel bits
2 Tablespoons heavy cream
Line a 9×9-inch baking pan with parchment paper. I find it easiest to spray the pan with nonstick spray first then put on the parchment paper since it will stick to it better. You can also use clips on the sides of the parchment paper to help hold it in and to keep the paper from folding inward.
Place 1 cup of the dark chocolate chips and ½ Tablespoon of salted butter in a medium-sized, microwave-safe bowl. Heat the mixture in 30 second intervals until the chocolate is fully melted. Stir after each heating because sometimes the chips won’t look melted but they will be once you stir them.
Add ½ cup of the Rice Krispies cereal and mix it in. Spread the mixture into the prepared baking pan. Place the pan in the refrigerator for at least 5 minutes or until it hardens.
In another medium-sized, microwave-safe bowl, heat the caramel bits and heavy cream for 30 seconds. Stir well and continue heating in 15-30 second increments, stirring between each one, until the caramel is fully melted and smooth.
Spread the liquid caramel over the chocolate layer, ensuring a ½ inch border of plain chocolate is left. Place the pan back in the refrigerator for at least 5 minutes or until the caramel firms up.
Heat the remaining 1 cup of dark chocolate chips with ⅓ Tablespoon of salted butter, the same as you did in the 2nd step above as directed above until smooth and creamy.
Gently fold in the remaining ½ cup Rice Krispies cereal.
Place dollops of the mixture all over the top of the caramel layer. Carefully even out the chocolate layer to cover the caramel and bottom chocolate layer evenly.
Return the pan to the refrigerator until completely hardened, about 1 hour. Cut into squares and serve chilled or at room temperature.
Ingredients :
1 cup water
3 3/4 cup sugar
1 1/4 cup light corn syrup
1 tsp red food coloring
1 tsp cinnamon oil (2 tsp. if you like it spicy)
1 1/2 cup powdered sugar
1 butter, for greasing the surface
Butter a 15 inch x 10 inch x 1 inch sheet cake pan. Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.
In a large deep sauce pan combine water, sugar, corn syrup and food coloring. Mix over medium high heat until sugar starts to dissolve. Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.
Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. Pour immediately into prepared pan. Allow to cool for 4 hours.
After 4 hours dust the top of the candy with powdered sugar. Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.
1 cup Plain Greek yogurt divided
1 cup chopped watermelon
2 tablespoons creamy peanut butter
Using a food processor, puree together ⅓ of the yogurt with the chopped watermelon. Blend for about 10-20 seconds until smooth.
Spoon watermelon into each mold, filling it up halfway. This will take about 2 small spoonfuls.
Wash the food processor. Then blend together the remaining yogurt and peanut butter until smooth. Add 1-2 tablespoons of water if the mixture needs to loosen. It should slowly fall off your spoon.tter
Spaghettieis is a German ice cream dish made to look like a plate of spaghetti.
In the dish, vanilla ice cream is extruded through a modified SpƤtzle press or potato ricer, giving it the appearance of spaghetti.
It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese.
8 cups fresh blueberries
6 tablespoons low or no-sugar needed powdered pectin (for a stiffer jam, use 9 tablespoons)
6 cups sugar
Juice and zest from 2 lemons
Pinch of nutmeg or cinnamon (optional)
In a large bowl, mash the berries with a potato masher or wooden spoon, then transfer the crushed berries to a large, heavy-bottomed pot.
In a second bowl, mix the pectin with ¼ cup of the sugar, setting aside the remaining 5 ¾ cups of sugar. Stir the pectin/sugar mixture into the mashed berries, then add the lemon zest, lemon juice, and nutmeg or cinnamon to the pot.
Stirring constantly, bring the berry mixture to a full rolling boil that can’t be stirred down.
Add the remaining sugar. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and allow to cool for 10 minutes, stirring occasionally to distribute the fruit. Skim foam if necessary.
If canning the jam, ladle it into HOT jars (never put hot jam in cold jars), and process in a boiling water bath for 10 minutes (adjust the time for altitude). Please see the notes below for more about canning.
If not canning, allow jam-filled jars to cool, then store them immediately in the refrigerator or freezer. If using plastic freezer containers, follow the manufacturer’s instructions.
