Favorite delicious slow cooker chicken

 

Ingredients:

• 3 pounds skinless chicken breast, sliced
• 3/4 cup low sodium soy sauce
• 3/4 cup brown sugar
• 1/3 cup rice vinegar
• 2 garlic cloves, minced
• 3/4 teaspoon ground ginger
• 4 tablespoons ground corn
• 1/4 cup hot water
• 1/4 cup chopped green onion

Instructions:

1. Place the chicken cut side down in the bottom of the slow cooker.
2. In a separate bowl, mix the soy sauce, brown sugar, rice vinegar, minced garlic, and ground ginger. Pour this mixture over the chicken.
3. Close the slow cooker and cook for 5 hours.
4. Once the chicken is cooked, remove it from the slow cooker. In a small bowl, mix the ground corn and hot water until smooth. Gradually add this mixture to the remaining sauce in the slow cooker to thicken it.
5. Return the chicken to the slow cooker and ensure it is covered with the sauce.

ENJOY!

Tuna Pie

 

Ingredients:

• 800 g potatoes, peeled and chopped
• 70 g butter
• 3/4 cup milk, plus 1 1/2 cups extra
• 1 large leek, light part only, cut in half lengthwise, thinly sliced
• 1/3 cup plain flour
• 1/2 cup low-fat cream
• 150 grams frozen mixed vegetables
• 2 cans of tuna, drained and mashed
• 2 tablespoons chopped parsley
• 2 frozen hard-crust pastry sheets, thawed

Instructions:

1. Place the potatoes in a large bowl and cover with cold water. Bring to a boil and cook for 10 minutes or until tender. Drain and return to the pan.
2. Place the pan on low heat. Add 30g of butter and ¾ cup of milk; mash the potatoes until almost smooth. Season to taste.
3. Meanwhile, melt the remaining butter in a saucepan over medium heat.
4. Add the sliced leeks and cook, stirring, for 3 minutes or until tender.
5. Add the flour and cook, stirring, for 1 minute or until the mixture starts to bubble.
6. Slowly add the extra milk, stirring constantly until the mixture is smooth. Stir in the cream and continue cooking for 3 minutes or until the sauce boils and thickens.
7. Add the frozen vegetables, tuna, and parsley. Remove from heat and set aside to cool slightly.
8. Preheat the oven to 180°C (350°F).
9. Gently press the pastry sheets into a 20 cm round pie dish. Use a fork to crimp the edges of the dough and prick the bottom all over. Bake for 10 minutes.
10. Pour the cooled tuna mixture into the pastry shell and top with the mashed potatoes.
11. Bake for 25 minutes or until the top is golden brown. Let the pie rest in the dish for 10 minutes before slicing and serving hot.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH!

CHERRY BARS RECIPE

 

Ingredients:

• 3/4 cup light butter
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 cup white flour
• 2 tablespoons white flour
• 2 cups oat flakes
• 1 cup cherry spread (Double Fruit type)

Instructions:

1. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy.
2. Add the egg and vanilla, and beat until combined.
3. In a separate bowl, mix together whole wheat flour, white flour, and baking powder.
4. Gradually add as much of the dry ingredients as possible to the butter mixture and beat on low speed.
5. Using a wooden spoon, stir in the remaining dry ingredients and oat flakes.
6. Save 125 ml of the oatmeal mixture for later. Press the remaining mixture into a lightly greased 13" x 9" pan.
7. Spread the cherry paste over the mixture in the pan.
8. Sprinkle the reserved oatmeal mixture over the cherry paste.
9. Bake in a preheated oven at 180°C (350°F) for about 35 minutes or until golden brown.
10. Remove from the oven and place the pan on a wire rack to cool.
11. Once cooled, cut into strips and serve.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH!

Butter biscuits for swimming

 

Butter Biscuits

Butter Biscuits for Swimming

Written by admin on May 23, 2024 in ALL RECIPES

Ingredients:

• Three large potatoes, for six servings
• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon parsley flakes
• 1/4 cup of grated Parmesan cheese, plus more to taste if desired

Instructions:

1. Before you begin, make sure your oven is preheated to 400°F (200°C).
2. To make simple French fries, start by cutting russet potatoes into long, thin slices.
3. In a large mixing bowl, combine the potatoes with olive oil, chopped garlic, Italian herbs, salt, and pepper. Make sure the fries are evenly coated.
4. Spread the potatoes in a single layer on a baking tray. Bake for 30 minutes, turning once halfway through to ensure both sides are cooked.
5. Mix the Parmesan cheese and parsley, then sprinkle half the Parmesan cheese over the fries halfway through the cooking process. Once they are soft, toss them gently and cook for another 10-15 minutes.
6. When ready to serve, sprinkle the remaining Parmesan cheese over the fries for added warmth and flavor.

These garlic Parmesan fries aren’t just a side dish, they steal the show. They’re delicious, nutritious, and perfect for dipping into sauce or enjoying as they are. Next time you’re craving fries, make sure to gather all the necessary ingredients and enjoy this homemade treat!

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH!

Easy No-Knead Bread Recipe

 

Easy-to-Make Bread Without Kneading

Ingredients:

• 200 milliliters water (0.85 cups)
• 25 grams sugar (2 tablespoons)
• 3 grams yeast (1 teaspoon)
• 300 grams bread flour (2 cups)
• 3 grams salt (1/2 teaspoon)
• 20 grams olive oil (2 tablespoons)

Size of the mold: For a 450g loaf, use a mold that is 20.8 cm long, 11.8 cm wide, and 11 cm tall.

Baking Temperature and Time:

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

Instructions:

1. Make the Liquid Mixture:

In a big bowl, mix 200 ml (0.85 cups) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Stir thoroughly to dissolve the sugar and yeast.

2. Combine the Dry Ingredients:

Slowly mix in 300 grams (2 cups) of bread flour and 3 grams (1/2 teaspoon) of salt into the wet mixture. Stir until a dough forms.

3. Add the Olive Oil:

Add 20 grams (2 tablespoons) of olive oil to the dough. Mix the oil into the dough with a spatula until well combined.

4. Beginning Rest:

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 20 minutes.

5. Mix the Dough Again:

After 20 minutes, stir the dough again until it becomes smooth, helping the dough rise without kneading.

6. First Proofing:

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

7. Prepare the Dough for Shaping:

Lightly flour a clean surface, and transfer the dough. Flatten it to remove air bubbles.

8. Fold the Dough:

Fold the dough in half four times, then shape it into a round ball.

9. Separate and Shape:

Divide the dough into 3 equal portions. Shape each into a ball by cupping your hands around it and rotating on the surface.

10. Let the Dough Rest:

Cover the dough balls with a towel and let them rest for about 15 minutes.

11. Form to Fit the Mold:

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

12. Roll and Shape:

Flip the dough, fold the sides in, and roll from the thicker end, sealing the edge tightly.

13. Second Proofing:

Place the dough in a mold measuring 20.8×11.8×11 cm. Cover and let rise for about 50 minutes, until the dough fills 80-90% of the mold.

14. Bake the Bread:

Preheat the oven to 170°C (340°F). Bake the bread for 25-30 minutes, or until the surface turns golden brown.

15. Cool and Serve:

Let the bread cool in the pan for a few minutes, then transfer to a cooling rack. Slice and enjoy your homemade bread!

Key Advice:

• Replace Olive Oil: You can use sunflower, vegetable, or canola oil instead of olive oil.
• Baking Time and Temperature: Adjust based on your oven and mold size to prevent overbaking.

Serving Suggestions:

• Delicious on its own or perfect for sandwiches, toast, or breakfast with butter, jam, or avocado.

Storage Tips:

• Room Temperature: Store in a sealed bag or container for up to 3 days.
• Freezing: Wrap in plastic and freeze for up to 3 months. Thaw and reheat as needed.

Why You'll Love This Recipe:

• No kneading required – minimal effort.
• Free of eggs and butter – perfect for dietary restrictions.
• Soft and fluffy – ideal for sandwiches or toast.
• Budget-friendly – made with pantry staples.

Commonly Asked Questions:

Can I substitute whole wheat flour for bread flour?

Yes, but the dough will be denser. You may need to add extra water to compensate for the flour's higher absorbency.

What alternatives can I use in place of sugar?

Honey, maple syrup, or other sweeteners work but may affect the dough’s texture and rise.

Can I prepare this bread without gluten?

Yes, but use a gluten-free flour mix that includes a binding agent like xanthan gum for structure.

Why is the second rise necessary?

The second rise develops flavor and creates a soft texture, essential for fluffy bread.

How do I store the bread to make it last longer?

Store in a sealed container at room temperature or refrigerate if in a humid climate.

Can I add herbs or seeds to this bread?

Absolutely! Add your favorite herbs, seeds, or nuts for extra flavor and texture.

How do I know when the bread is done?

Tap the bottom of the loaf – it should sound hollow. Alternatively, check with a thermometer; the internal temperature should be around 93°C (200°F).

Can I use instant yeast instead of active dry yeast?

Yes, but reduce the amount to 2 grams (3/4 teaspoon).

Can I use a different pan?

Yes, adjust the baking time based on the size and shape of the pan.

Fruity Tapioca Jelly Drink

 

Fruity Tapioca Jelly Drink

Ingredients:

• 4 cups water
• 1/4 cup white sugar
• 25 grams white, unflavored jelly powder
• 835 grams fruit cocktail (or any fresh fruits of your choice)
• 250 ml all-purpose or heavy cream
• 300 ml condensed milk
• 2 cups evaporated or fresh milk
• Red, yellow, and green food coloring
• 1 cup cooked small tapioca pearls

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 35 minutes

Instructions:

Prepare the Jelly:

1. In a pot, bring 4 cups of water to a boil.
2. Add 1/4 cup of white sugar and 25 grams of unflavored jelly powder to the boiling water. Stir until fully dissolved.
3. Divide the jelly mixture into three separate bowls.
4. Add a few drops of red food coloring to the first bowl, yellow to the second, and green to the third. Stir well to distribute the colors evenly.
5. Pour the colored mixtures into shallow containers and let them cool until set. Once firm, cut the jelly into small cubes.

Prepare the Drink:

1. In a large mixing bowl, combine 250 ml of cream, 300 ml of condensed milk, and 2 cups of evaporated or fresh milk. Stir until smooth.
2. Add the fruit cocktail or fresh fruits of your choice to the mixture.
3. Gently fold in the cooked tapioca pearls and jelly cubes.

Serve:

1. Pour the mixture into serving glasses.
2. Chill in the refrigerator for at least 1 hour to enhance the flavors.
3. Serve cold and enjoy!

Serving Suggestions:

• Perfect as a refreshing dessert or snack, especially on a hot day.
• Garnish with fresh mint leaves or extra fruit pieces for a more appealing presentation.

Cooking Tips:

• Ensure the jelly is fully set before cutting into cubes to maintain their shape.
• Adjust the sweetness according to your taste by adding more or less condensed milk.

Nutritional Benefits:

• Provides essential vitamins and minerals from the fruits.
• Rich in calcium and protein from the milk and cream.
• Tapioca pearls add fiber and a fun texture.

Dietary Information:

• Contains dairy.
• To make it gluten-free, ensure all ingredients are certified gluten-free.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Why You’ll Love This Recipe:

• A fun, colorful drink that’s loved by both kids and adults.
• Easy to prepare with simple ingredients.
• Perfect for parties, gatherings, or a refreshing treat at home.

Frequently Asked Questions:

Can I use fresh fruits instead of canned fruit cocktail?

Yes! Fresh fruits like mango, pineapple, or strawberries add a great, fresh flavor.

How do I cook tapioca pearls?

Boil water, then add the tapioca pearls. Cook for about 15 minutes, stirring occasionally until they turn translucent. Rinse with cold water to prevent sticking.

Can I make this drink dairy-free?

Yes, you can substitute the cream, condensed milk, and evaporated milk with coconut cream and almond or soy milk for a dairy-free option.

How long can I store the drink in the refrigerator?

This drink can be stored in an airtight container for up to 2 days.

Can I add other toppings to the drink?

Absolutely! Feel free to add boba pearls, nata de coco, or even a scoop of ice cream for an extra indulgence.

What if I don’t have food coloring?

You can omit the food coloring or use natural alternatives like beet juice for red, turmeric for yellow, or matcha for green.

Is this recipe suitable for children?

Yes, it’s very kid-friendly, though you may want to adjust the sweetness to suit their preferences.

Can I make the jelly ahead of time?

Yes, you can prepare the jelly cubes a day in advance and store them in the fridge until you’re ready to assemble the drink.

How do I prevent the jelly from breaking apart in the drink?

Ensure the jelly is fully set and handle it gently while mixing to maintain its shape.

Can I use different jelly flavors?

Yes! Feel free to experiment with different flavors of jelly powder for added variety.

Potatoes with Meatballs And Cheese

 

Potato and Beef Meatballs with Béchamel Sauce

Ingredients:

• 3 large potatoes
• 1 white onion, chopped
• 1.6 pounds (750 grams) ground beef
• 1 teaspoon (15 ml) paprika
• 1 cup (100 grams) shredded mozzarella cheese
• 1 cup (250 ml) basic béchamel sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Béchamel Sauce:

• 4 cups (1 liter) milk
• 5 tablespoons (75 grams) butter
• 4 tablespoons (48 grams) flour
• 2 teaspoons (10 ml) salt
• ½ teaspoon (3 ml) ground nutmeg

Instructions:

1. Prepare the Béchamel Sauce:

In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes until a golden roux forms. Gradually whisk in the heated milk, ensuring the mixture is smooth. Bring it to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.

2. Preheat the Oven:

Preheat your oven to 400°F (200°C).

3. Prepare the Meat Mixture:

In a large bowl, mix the ground beef with paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Combine thoroughly.

4. Cook the Potatoes:

Peel and boil the potatoes for about 7 minutes, just until they start to soften. Drain and slice them into rounds.

5. Assemble the Dish:

In a pie dish, arrange the potato slices in a single layer, creating a border around the edge. Shape the ground beef mixture into meatballs, about the size of an ice cream scoop, and place them inside the dish. Use the remaining potato slices to divide the meatballs into separate sections.

6. Add the Béchamel and Cheese:

Pour the prepared béchamel sauce over the meatballs and potatoes, filling each section. Top with shredded mozzarella cheese.

7. Bake:

Bake for approximately 15 minutes, or until the cheese is melted and golden.

8. Serve:

Garnish with fresh parsley and serve hot.

Exquisite Recipe

 

Exquisite Recipe: Homemade Turkish Style Feta Cheese Fritters

Ingredients:

• 1 egg
• 1 cup of milk
• Approximately 2 and 2/3 cups of all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 red bell pepper
• 1 green bell pepper
• Small bowl of chopped parsley
• Fresh dill, to taste
• 100 grams feta cheese
• Oil for frying

Instructions:

1. In a mixing bowl, combine the egg, milk, baking powder, and salt, whisking until well incorporated.
2. Finely chop the red and green bell peppers, and crumble the feta cheese into small pieces.
3. Add the chopped vegetables and feta cheese to the egg mixture, stirring until evenly distributed.
4. Gradually add the flour to the mixture, kneading until a slightly sticky dough forms.
5. Lightly flour a clean surface, and roll out the dough to about 1/4 inch thickness. Using a round cookie cutter or the rim of a glass, cut out circles of dough.
6. Heat oil in a frying pan over medium heat. Once hot, carefully add the fritters to the oil, frying until golden brown on both sides, ensuring they are cooked through.
7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Serve the fritters hot, garnished with additional chopped parsley and dill if desired. Enjoy this delightful Turkish-inspired dish as a snack or appetizer!

Better Than Fries

 

Better Than Fries: Crispy, Delicious, and Effortlessly Easy

Introduction

If you’re craving something crispy and delicious but want to steer clear of the unhealthy aspects of fast food, this recipe for egg-coated, oven-baked potato wedges is the perfect solution. These wedges offer a delightful alternative to traditional fries—crispy, flavorful, and incredibly simple to make, all without the need for oil or other unhealthy ingredients.

Ingredients

• 4 medium-sized potatoes
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika (optional, for added flavor)
• 1/2 teaspoon garlic powder (optional)

Preparation Steps

1. Preheat the Oven:

Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Potatoes:

Wash the potatoes thoroughly and pat them dry. Keeping the skin on enhances texture and adds nutrients. Cut the potatoes into evenly-sized wedges to ensure consistent cooking.

3. Prepare the Egg Coating:

In a large bowl, crack the eggs and whisk them until well combined. Add the salt, pepper, paprika, and garlic powder to the eggs, mixing well.

4. Coat the Potatoes:

Place the potato wedges in the bowl with the egg mixture. Toss until the wedges are evenly coated with the egg and seasoning.

5. Bake:

Arrange the coated potato wedges in a single layer on the prepared baking sheet, making sure they are not touching each other to promote crispiness. Bake in the preheated oven for 25-30 minutes, turning them halfway through to ensure even browning. The wedges are done when they are golden brown and crispy.

6. Serve:

Remove the potato wedges from the oven and let them cool for a few minutes before serving. Enjoy them on their own or with your favorite dipping sauce.

Benefits of This Recipe

• Healthier Alternative: These potato wedges are baked rather than fried and use eggs instead of oil, making them a healthier choice compared to traditional fries.
• Crispy and Delicious: The egg coating creates a crispy exterior while keeping the inside tender and flavorful.
• Easy to Make: With just a few simple steps, you can prepare a tasty and healthier snack or side dish in no time.

Conclusion

Skip the drive-thru and opt for this straightforward, healthier alternative to fries. These egg-coated, oven-baked potato wedges are crispy, delicious, and easy to prepare. They make a perfect snack or side dish that everyone will love. Try this recipe and enjoy a guilt-free, tasty treat that’s better than fries!

Lemon Cream Cake Recipe

 

Lemon Cream Cake Recipe

Preparation Time:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Ingredients

For the Lemon Cream:

• 1 egg
• 50 g (1/4 cup) sugar
• 20 g (2 tablespoons) starch
• 200 g (3/4 cup + 1 tablespoon) milk
• Zest from 1 lemon
• Juice from 1/2 lemon
• 20 g (1 1/2 tablespoons) butter

For the Cake:

• 3 eggs
• A pinch of salt
• 120 g (1/2 cup + 2 tablespoons) sugar
• 50 g (3 1/2 tablespoons) sour cream
• 100 g (7 tablespoons) vegetable oil
• 200 g (1 1/2 cups + 1 tablespoon) flour
• 1 teaspoon baking powder
• A pinch of vanillin

For Garnish:

• Powdered sugar for sprinkling

Directions

Prepare the Lemon Cream:

1. In a saucepan, whisk together the egg, sugar, and starch.
2. Gradually stir in the milk, lemon zest, and lemon juice.
3. Cook over medium heat, stirring continuously, until the mixture thickens to a custard-like consistency.
4. Remove from heat and stir in the butter until fully melted.
5. Cover the cream and refrigerate until ready to use.

Prepare the Cake Batter:

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, beat the eggs with a pinch of salt until frothy.
3. Gradually add the sugar, beating until well combined and slightly thickened.
4. Mix in the sour cream and vegetable oil until smooth.
5. Sift in the flour, baking powder, and vanillin, stirring until the batter is smooth and lump-free.

Assemble and Bake:

1. Line a baking dish with parchment paper and evenly spread the cake batter.
2. Fill a piping bag with the lemon cream and pipe it into the batter in swirls or your desired pattern.
3. Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.

Finish and Serve:

1. Once baked, let the cake cool slightly before removing it from the pan.
2. Sprinkle with powdered sugar before serving.
3. Serve warm or at room temperature.

Additional Information

Serving Suggestions:

• Pair with tea, coffee, or lemonade for a refreshing treat.
• For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

Cooking Tips:

• For a more intense lemon flavor, add extra lemon zest to the cream.
• Ensure the lemon cream is chilled before filling the cake to prevent it from melting during baking.

Nutritional Benefits:

• Lemons: Rich in vitamin C and antioxidants.
• Eggs: Provide protein and structure to the cake.

Dietary Information:

• Vegetarian
• Nut-Free

Nutritional Facts (per slice):

• Calories: 250
• Protein: 4g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 1g

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• The cake can be frozen for up to 1 month; thaw in the refrigerator before serving.

Why You’ll Love This Recipe:

• Quick and easy to prepare with simple ingredients.
• The combination of soft cake and tangy lemon cream is simply irresistible.
• Ideal for casual gatherings or as a special treat for afternoon tea.

Frequently Asked Questions

• Can I use lime instead of lemon? Yes, you can substitute lime for a different citrus flavor.
• Can I prepare the lemon cream in advance? Yes, the cream can be made a day ahead and stored in the refrigerator.
• Can I add fruit to the cake batter? Absolutely! Add berries or small fruit pieces to enhance the flavor.
• How do I prevent lumps in the batter? Sift the flour and baking powder before mixing and stir gently until smooth.
• Can I make this cake gluten-free? Yes, simply use a gluten-free flour blend.
• What can I use instead of sour cream? Plain yogurt or buttermilk can be used as substitutes.
• How do I prevent the cake from sticking to the pan? Line the pan with parchment paper or grease it with butter and flour.
• Can I use powdered sugar in the batter? It’s best to use granulated sugar for the batter, but powdered sugar can be dusted over the finished cake.
• What type of dish is best for baking this cake? A standard casserole dish or round cake pan works well.
• Can I freeze the lemon cream? Lemon cream is best used fresh, but can be frozen if needed. Thaw it in the refrigerator before use.

Conclusion

This Lemon Cream Cake is a simple yet delightful dessert, perfect for any occasion. With its light, airy texture and vibrant lemon flavor, it’s bound to be a favorite among family and friends. Its quick preparation and irresistible taste make it the ideal dessert for last-minute gatherings. Enjoy this zesty treat with your loved ones!

Effortless 5 Ingredient Dessert

 

Effortless 5-Ingredient Dessert: Quick and Simple for Any Time of Day

Ingredients:

• 1 can sweetened condensed milk (14 oz / 395 g)
• 1 package graham crackers (7 oz / 200 g)
• 1 carton heavy cream (7 oz / 200 g)
• 1 cup whole milk (8.5 fl oz / 250 ml)
• Juice of 1 lemon (0.63 oz / 18 g)
• Optional: Chocolate shavings for garnish

Instructions:

1. Prepare the Cream: In a mixing bowl, combine the sweetened condensed milk, heavy cream, lemon juice, and whole milk. Whisk until the mixture is smooth and creamy.
2. Assemble the Dessert: Choose a serving dish or container. Start by spreading a layer of the prepared cream in the bottom of the dish.
3. Add Biscuit Layers: Lightly dip the graham crackers in milk and arrange them over the cream layer.
4. Layer and Repeat: Alternate layers of cream and dipped graham crackers until the dish is filled to the top.
5. Garnish and Chill: Optionally, sprinkle chocolate shavings on top for a decorative touch. Refrigerate the dessert for about 1 hour, or until it has set.

Your delightful dessert is now ready to be enjoyed!

Amish Baked Custard Recipe

 

Amish Baked Custard Recipe

Ingredients:

• 4 large eggs
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prepare the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until the mixture is smooth and well-combined.
3. Transfer to Baking Dish: Pour the custard mixture into a round baking dish or divide it evenly among individual ramekins. Lightly sprinkle the top with ground nutmeg.
4. Create a Water Bath: Place the baking dish or ramekins into a larger baking pan. Carefully add hot water to the larger pan until it reaches halfway up the sides of the custard dish(es).
5. Bake: Place in the preheated oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
6. Cool and Chill: Remove from the oven and let the custard cool in the water bath for 15 minutes. Then, take the custard out of the water bath and refrigerate until thoroughly chilled before serving.

Quick and Easy Homemade Cookies

 

Quick and Easy Homemade Cookies: Ready in Just 20 Minutes

Craving something sweet but short on time? These simple homemade cookies are the perfect solution. In just 20 minutes, you’ll have a batch of delicious, wholesome treats ready to enjoy.

Ingredients:

• 1/2 cup rolled oats
• 2 tablespoons honey
• 1 cup whole wheat flour
• 1/2 cup unsweetened natural yogurt
• 1 teaspoon baking powder
• 1 pinch of salt
• 1 teaspoon vanilla essence (optional)
• Dark chocolate chips (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 356°F (180°C).
2. Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and a pinch of salt.
3. Incorporate the Wet Ingredients: Add the natural yogurt and honey to the dry mixture. If you’re using vanilla essence, add it now. Mix the ingredients thoroughly until a uniform dough forms.
4. Shape the Cookies: Using your hands, roll the dough into small balls and gently press them flat to form cookie shapes.
5. Arrange and Decorate: Place the cookies on a baking sheet lined with parchment paper. If you’d like, add a few dark chocolate chips to each cookie for extra indulgence.
6. Bake: Bake the cookies in the preheated oven for approximately 15 minutes or until they turn golden brown.

These cookies are not only quick and easy to make but also packed with wholesome ingredients that make them a guilt-free treat. Enjoy them fresh from the oven!

Classic Homemade Bread

 

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Classic Homemade Bread: Soft, Delicious, and Easy to Make

Preparation Time:

• Prep Time: 15 minutes (plus 15 minutes of resting)
• Cook Time: 25-30 minutes

Ingredients:

• Dry Yeast: 10 grams (1 packet)
• Warm Water: 200 ml (1 glass)
• Flour: 720 grams (6 cups) + 120 grams (1 cup) for initial mixing
• Salt: 10 grams (1 teaspoon)
• Egg Yolk: 1
• Milk: 1 tablespoon

Directions:

1. Activate the Yeast: Dissolve the dry yeast in warm water, stirring until fully dissolved.
2. Initial Mixing: Incorporate 120 grams of flour into the yeast mixture, blending until smooth. Cover the dough and allow it to rest for 15 minutes.
3. Form the Dough: Add 400 ml of warm water to the mixture, then gradually mix in 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly sticky dough forms.
4. Fermentation: Cover the dough and let it rise until doubled in size. Punch down the dough, divide it into two portions, and form each into a ball. Let the dough rest for 10 minutes.
5. Shaping: Lightly flour your work surface, flatten the dough with your fingers, and roll it inward. Repeat with the second dough ball.
6. Final Proofing: Place the shaped dough onto a baking tray, cover, and allow it to rise for an additional 20 minutes.
7. Baking: Brush the dough with a mixture of egg yolk and milk. Bake in a preheated oven at 200°C (392°F) for 25-30 minutes or until the bread turns golden brown.

Serving Suggestions:

• Serve warm with butter or your favorite spread.
• Pairs perfectly with soups, salads, or as a base for sandwiches.

Cooking Tips:

• Use warm, not hot, water to properly activate the yeast.
• Avoid over-kneading to ensure the bread remains soft and light.
• If the dough is too sticky, sprinkle in a bit more flour as needed.

Nutritional Benefits:

• Homemade bread is a great source of carbohydrates, providing energy for the day.
• Compared to store-bought options, it contains fewer preservatives, making it a healthier choice.

Dietary Information:

• Contains gluten due to the flour used.
• Suitable for vegetarians.

Nutritional Facts (Per Serving):

• Calories: 150
• Total Fat: 1.5g
• Saturated Fat: 0.5g
• Cholesterol: 20mg
• Sodium: 300mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 4g

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the bread in a resealable bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Why You’ll Love This Recipe:

• It’s simple and easy to follow with basic ingredients.
• The results rival bakery-quality bread, offering both a soft interior and a crispy crust.
• This versatile bread is perfect for a wide variety of meals and occasions.

Conclusion:

Making this classic homemade bread is a rewarding experience. The soft, flavorful texture makes it an excellent addition to any meal. With just a few ingredients and simple steps, you can create fresh, bakery-style bread in the comfort of your own home. Whether it’s for breakfast, lunch, or dinner, this recipe is sure to become a favorite in your kitchen.

Frequently Asked Questions:

1. Can I use instant yeast instead of dry yeast? Yes, you can use instant yeast directly without dissolving it in water.
2. What if my dough doesn’t rise? Ensure your yeast is fresh and the water is at the right temperature. If it still doesn’t rise, the dough may need a warmer environment.
3. Can I substitute whole wheat flour for all-purpose flour? Yes, but the texture will be denser. You may also need to adjust the amount of water.
4. How do I know when the bread is fully baked? The bread should be golden brown, and when tapped on the bottom, it should sound hollow.
5. Can I add herbs or cheese to the dough? Absolutely! Incorporate herbs or cheese during the kneading process for extra flavor.
6. How can I prevent the bread from being too dry? Avoid overbaking and ensure your dough has adequate moisture before baking.
7. Can I make this recipe using a bread machine? Yes, follow your bread machine’s instructions for mixing and baking.
8. What’s the best way to thaw frozen bread? Thaw at room temperature or reheat it in the oven for a few minutes.
9. Can I use milk instead of water? Yes, but using milk will result in a denser loaf.
10. How long should I let the dough rise? The dough should double in size, which typically takes about 1-2 hours, depending on the room temperature.

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No Oven, No Flour

 

No-Bake Chocolate Biscuit Cake

Sponge cakes have surged in popularity in recent years, thanks to their delightful flavors and effortless preparation. For a truly indulgent treat, this recipe for a no-bake chocolate biscuit cake is unrivaled. Simple to prepare and requiring minimal ingredients, this cake is a crowd-pleaser that’s perfect for both everyday desserts and special occasions.

Ingredients

Essential Ingredients

• 200g milk biscuits

For the Filling

• 1 egg yolk
• 140g sugar
• 90g cornstarch
• 1 tsp vanilla essence
• 200ml sweet cream
• 1 liter milk
• 150g dark chocolate

For Garnish

• Grated chocolate

Instructions

1. Prepare the Biscuits: Pour milk over the biscuits and arrange them in your molds.
2. Make the Filling: In a bowl, whisk together the sugar and egg yolk. Add the cornstarch and vanilla essence. Gradually stir in the milk and sweet cream, mixing thoroughly to avoid lumps. Cook the mixture over medium heat, stirring constantly until it thickens.
3. Melt the Chocolate: While the filling is thickening, melt the dark chocolate.
4. Assemble the Cake: Once the biscuits have cooled to room temperature, pour the prepared filling over them. Cover with plastic wrap and refrigerate for at least 3-4 hours to set.
5. Garnish and Serve: Before serving, sprinkle grated chocolate on top for a finishing touch. Enjoy this delightful, no-bake dessert!

Garlic Prego Roasted Chicken

 

Garlic-Prego Roasted Chicken

Ingredients for Chicken

• 12-15 chicken pieces
• 3 tbsp olive oil
• 3-4 tbsp peri peri spice
• 4 tbsp lemon juice
• 1 tbsp dried thyme

Ingredients for Sauce

• 1 tbsp garlic paste
• 1/4 cup melted butter
• 1 cup fresh cream
• 1 1/2 cup Prego sauce
• 3 tbsp mayonnaise

Method

1. Combine all chicken ingredients and roast until thoroughly cooked.
2. In a pan, blend all sauce ingredients and simmer for 5 minutes.
3. Pour the flavorful sauce over the roasted chicken and bake for an additional 5-10 minutes.
4. Serve and enjoy your delightful Garlic-Prego Roasted Chicken!

Churro Cheesecake Bars

 

Churro Cheesecake Bars

Make delicious cheesecake squares instead of traditional churros when you're craving something sweet. Layers of golden rolled dough encase a rich and creamy filling in this dish, which is then topped with a sugary cinnamon mixture.

Ingredients

• 0.5 cups of sugar
• 2 tablespoons ground cinnamon
• 2 cans (8-ounce) Pillsbury crescent dinner rolls
• 2 containers (8-ounce) softened cream cheese
• 0.5 cups of sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, whisk together 0.5 cups of sugar and 2 tablespoons of ground cinnamon. Set aside.
2. In a large mixing bowl, mash the softened cream cheese until smooth. Add 0.5 cups of sugar, 1 egg, and 1 teaspoon of vanilla extract, and mix until fully combined. Reserve this mixture.
3. Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray.
4. Evenly sprinkle half of the cinnamon sugar mixture over the bottom of the prepared pan.
5. Open one can of crescent dough and lay it out on floured wax paper. Press the seams together to form a solid sheet. Gently transfer it into the pan, covering the bottom and allowing for a slight overhang.
6. Spread the cream cheese mixture evenly over the dough layer.
7. Open the second can of crescent dough, roll it out, and place it on top of the cream cheese layer.
8. Sprinkle the remaining cinnamon sugar evenly over the top layer of dough.
9. Bake for about 30 minutes, or until the top is lightly browned.
10. Allow the bars to cool completely in the pan before slicing into squares.

Enjoy your Churro Cheesecake Bars as a sweet treat anytime!

Carrot Walnut Cake

 

Carrot Walnut Cake

In search of a delicious and simple cake recipe that blends the earthiness of walnuts with the sweetness of carrots? No event is complete without this Carrot Walnut Cake. Everyone is sure to enjoy this delectable delight thanks to its rich texture and comforting flavors.

Preparation Time

• Prep Time: 1.5 hours
• Cook Time: 25-30 minutes
• Total Time: 40-50 minutes

Ingredients

• 4 eggs
• 1.5 cups (225 grams) granulated sugar
• 1 cup (200 milliliters) milk
• 1 cup (200 milliliters) oil
• 2.5 cups (475 grams) flour
• 2 packets (20 grams) baking powder
• 1 packet (1 gram) vanilla
• 2 cups shredded carrots
• 1 cup chopped walnuts
• 1/4 teaspoon cinnamon

Instructions

Set Up the Baking Dish:

1. Preheat your oven to 180°C (356°F).
2. Grease the baking dish with 1 teaspoon of solid oil.

Mix the Wet Ingredients:

1. In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes frothy and pale.
2. Pour in the milk and oil, whisking for another 10 seconds.

Mix in the Dry Ingredients:

1. Sift together the flour, baking powder, and vanilla.
2. Gradually add the dry ingredients to the wet mixture while beating on low speed until just combined.

Incorporate Carrots, Walnuts, and Cinnamon:

1. Stir in the shredded carrots, chopped walnuts, and cinnamon until evenly mixed.

Bake the Cake:

1. Pour the batter into the prepared baking dish.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Finishing Touch:

1. Once the cake has cooled, dust with powdered sugar before serving.

Serving Suggestions

• This cake pairs wonderfully with hot tea or coffee for an afternoon snack.
• For an extra indulgence, top it with cream cheese frosting.
• Serve with fresh fruit for a well-rounded dessert.

Recipe Tips

• Finely grate the carrots for a smoother texture.
• Toast the walnuts lightly before adding them to the batter for added flavor.
• Check the cake’s doneness by inserting a toothpick; if it comes out clean, it’s ready.

Nutrition and Storage

Nutrition per Serving (12 Servings)

• Calories: 290
• Fat: 15 grams
• Carbohydrates: 34 grams
• Protein: 5 grams
• Fiber: 2 grams
• Sodium: 180 milligrams

Storage

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 7 days.
• The cake can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I use olive oil?

Yes, but coconut oil, vegetable oil, or any other neutral oil will also work.

Can I substitute other nuts for walnuts?

Absolutely! Pecans, almonds, or your favorite nuts can be used instead.

Can I add raisins or dried fruit?

Yes, adding raisins or other dried fruits can enhance both the taste and texture.

How do I make this recipe gluten-free?

Simply replace the flour with a gluten-free flour mix to make it gluten-free.

Can I replace granulated sugar with honey?

You can use honey, but be aware that it will affect the texture and sweetness slightly. Reduce the liquid ingredients accordingly.

Enjoy this easy and flavorful Carrot Walnut Cake at your next gathering or as a special treat with tea!

BANANA PUDDING POKE CAKE

 

Banana Pudding Cake

The inspiration for this banana pudding cake kicked in thanks to my colleague, Heather, who loves banana candy. However, my other colleague Amanda doesn't like bananas at all — she loves the taste but not the texture. So, the idea for Banana Pudding Cake was born. All the banana pudding flavors you love — in the form of a cookie-like cake!

This version is made without banana slices, but you can definitely add some if you'd like. My husband and I decided to add fresh banana slices on top of our individual pieces of cake, which turned out to be delicious. If added during baking, the banana slices would brown quickly, but they make the cake look beautiful when served fresh on top with a Nilla wafer.

Ingredients

• 1 box of yellow cake mix
• Ingredients needed to make the cake (eggs, oil, water)
• 2 (3.4 oz) packages instant banana pudding mix
• 4 cups of milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 20 pieces of vanilla wafer, crushed

Instructions

1. Prepare the cake mix according to package directions for a 9x13 cake pan.
2. Once the cake is out of the oven, let it cool for a few minutes.
3. Using the handle of a wooden spoon or spatula, poke large holes throughout the cake, making sure to go all the way to the bottom.
4. In a bowl, whisk together the instant pudding mix and 4 cups of milk until smooth.
5. Pour the pudding mixture over the cake, taking care to fill the holes with as much pudding as possible.
6. Spread the pudding evenly over the cake and gently press it into the holes with the back of a spoon.
7. Place the cake in the refrigerator to cool and set for about two hours.
8. Once the cake has cooled, spread the whipped topping evenly over the top.
9. Crush the vanilla wafers in a ziplock bag using a rolling pin, leaving a few larger pieces for added texture.
10. Sprinkle the crushed wafers over the cake. You can do this right before serving to ensure the wafers stay crispy.

Enjoy!

We'd scarf this down so fast!

 

Hot German Potato Salad Made in a Slow Cooker

Hot German potato salad, particularly when prepared in the slow cooker, is the quintessential comfort food. This salad is usually served at parties and barbecues; it originates from Germany. Its bacon, onion, and vinegar dressing is the acidic, savory component that distinguishes it from potato salads in the United States. When you're in the mood to experiment with classic European tastes but yet want to take use of current culinary techniques, this is the recipe for you.

Many different foods go well with hot German potato salad. Grilled sausages, bratwurst, or roasted meats go well with this side dish. Sauerkraut, fresh green beans, or a refreshing garden salad are perfect accompaniments to round off a heavy dinner. The tastes would go well with a chilly glass of Riesling or a crisp German lager.

Yield: 6 Servings

Ingredients

• 2 pounds of waxy potatoes, diced into 1/4-inch rounds (such as red or Yukon gold)
• 1/2 pound chopped bacon
• 1 medium-sized coarsely chopped yellow onion
• 1/4 cup apple cider vinegar
• 1/2 cup of water
• 1/2 cup of sugar
• 1/4 cup of Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chopped parsley (for garnish)

Instructions

1. Cook the bacon until crisp in a pan over medium heat. Remove the bacon and place it on paper towels to absorb excess grease.
2. In the same pan, sauté the chopped onion in the bacon fat for 3-4 minutes, or until it starts to turn translucent.
3. In a medium bowl, whisk together the apple cider vinegar, sugar, water, Dijon mustard, salt, and black pepper. Add the cooked onions to the mixture and stir well.
4. Place the sliced potatoes in the slow cooker and pour the vinegar mixture over them. Gently stir to coat the potatoes evenly.
5. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.
6. Once done, stir in the bacon bits and garnish with chopped parsley. Serve warm.

Tips and Variations

• To make it vegetarian, sauté the onions in a tablespoon of olive oil and skip the bacon.
• If you prefer a smoky flavor, add a dash of smoked paprika.
• For a creamier consistency, stir in a few tablespoons of sour cream before serving.
• Add chopped dill pickles for a tangy twist.
• If you like it spicy, sprinkle in some red pepper flakes.

Recipe for Easy to Make Bread

 

This easy bread recipe doesn't need eggs or butter and turns out very soft and fluffy. Ideal for those who are looking for a simple and affordable way to make homemade bread without any difficult instructions. This bread is perfect for making sandwiches, toast, or having with spreads at breakfast.

Time to prepare:

• Time to prepare: 20 minutes (not including time to rest)
• Time to relax: 1 hour and 25 minutes
• Cooking time: 25-30 minutes
• Total Time: Approximately 2 hours and 15 minutes

List of ingredients:

• Water: 200 milliliters (equivalent to 0.85 cups)
• Sugar: 25 grams (2 tablespoons)
• Yeast: 3 grams (1 teaspoon)
• Flour for making bread: 300g (2 cups)
• Salt: 3 grams (1/2 teaspoon)
• Olive Oil: 20 grams (2 tablespoons)

Size of the mold:

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

Baking Temperature and Time:

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

Instructions:

Make the liquid mixture:

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

Combine the dry ingredients and mix to form the dough:

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

Mix in the olive oil:

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

Beginning Rest:

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

Knead the dough once more:

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

First Proofing:

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

Get the dough ready for shaping:

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

Make a crease in the dough:

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

Separate and Mold:

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

Let the dough rest:

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

Form each part to fit the mold:

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

Second Proofing:

Place a cloth over the dough and let it rise in a warm spot for around 50 minutes, or until it fills up 80% to 90% of the mold.

Make the bread:

Heat your oven to 170°C (340°F) before using it. Cook the dough that has expanded for approximately 25-30 minutes or until it turns a golden brown color on the surface.

Chill and Serve:

Take the bread out of the oven and allow it to cool in the pan for a few minutes before moving it to a cooling rack to cool down completely. Cut and savor some freshly baked, tender homemade bread.

Key Advice:

Replace Olive Oil:

You can use different types of cooking oil like sunflower oil, vegetable oil, or canola oil instead of olive oil, depending on what you like.

Change the time and temperature for baking:

Each oven is different, so make sure to adapt the baking temperature and time based on your oven and the size of the baking mold. Keep an eye on the bread as it finishes baking to avoid burning it.

Ultra easy lemon cookies

 

Lemon Butter Cookies Recipe

Ingredients

• 150 grams of flour
• 100 grams of butter
• 1 untreated lemon
• 1 egg
• 200 grams of powdered sugar
• 1/2 teaspoon baking powder

Preparation

1. Step 1: Preheat the oven to 180°C (th 6). Cover your baking tray with baking paper.
2. Step 2: Mix the soft butter with the sugar and add the egg. Stir well, then gradually add the flour and baking powder.
3. Step 3: Using a grater, rub the skin of the lemon to obtain fine zest. Squeeze the lemon and add both the juice and zest to the dough. Stir to combine.
4. Step 4: Make small piles of dough, spaced out on the baking tray. Bake for 10 minutes.

Enjoy your delicious lemon butter cookies!

Nothing beats the way my nana

 

Peach Fritters Recipe

Ingredients

Ingredient	Quantity
All-purpose flour	1 cup
Granulated sugar	¼ cup
Baking powder	½ teaspoon
Salt	¼ teaspoon
Ground cinnamon	¼ teaspoon
Ground nutmeg	¼ teaspoon
Eggs	2 large
Milk	⅓ cup
Vanilla extract	1 teaspoon
Diced fresh peaches	1½ cups (about 2 medium peaches)
Vegetable oil	For frying
Powdered sugar	For dusting

Instructions

1. Prepare the Batter: In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.
2. Mix in Peaches: Gently fold in the diced peaches until evenly distributed.
3. Heat the Oil: In a large skillet or deep fryer, heat vegetable oil over medium heat to 350°F (175°C).
4. Fry the Fritters: Drop about 2-3 tablespoons of batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
5. Dust with Powdered Sugar: Dust the fritters with powdered sugar.
6. Serve: Serve warm with honey, ice cream, or as is.

Best crack cake

 

Crack Cake Recipe

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

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

Ingredients

• 1 box of Duncan Hines yellow cake mix
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 packet instant vanilla pudding mix
• 2 teaspoons of cinnamon
• 4 eggs
• 3/4 cup of water
• 3/4 teaspoon of oil
• 1/2 cup white wine (any kind)

Preparation

1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix all the above ingredients by hand or with a mixer.
3. Grease the baking pan with butter or non-stick spray.
4. Pour the batter into the prepared mold.
5. Bake for 1 hour.
6. When the cake comes out of the oven, dissolve 1 stick of butter in 1 cup of sugar and 1/4 cup of wine.
7. Pour this mixture over the hot cake.
8. Carefully return the cake from the pan to a plate and serve.

Enjoy!

Delicious! Nine years later and people still love

 

Recipe Items

• 1 lb. of ground meat
• 4 cups of peeled and thinly sliced potatoes
• 1 small chopped onion
• 2 handfuls of crumbled cheddar cheese
• 1 can cream of mushroom soup
• 1/2 cup cream
• Salt and pepper to taste
• 1 tbsp butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the chopped onion and ground beef in a large pan over medium heat until the onion is soft and the meat is browned. Drain any excess fat.
3. Grease a 9×13 inch baking dish with butter. Layer half of the thinly sliced potatoes on the bottom of the dish.
4. Spread the cooked ground beef and onions evenly over the potatoes.
5. In a small bowl, combine the cream of mushroom soup, cream, salt, and pepper. Pour half of this mixture over the potatoes and meat.
6. Sprinkle 1/4 cup of crumbled cheddar cheese on top of the mixture.
7. Add the remaining potatoes as the next layer, then pour the rest of the soup mixture over the top.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes until the potatoes are soft and the cheese is golden and bubbly.
10. Let the casserole cool for a few minutes before serving to allow the layers to set.

Changes and Hints

• Add garlic powder or paprika to the meat for extra flavor.
• You can substitute cream of chicken soup for the cream of mushroom if preferred.
• For added vegetables, try layering green beans or peas between the potatoes and meat.
• For a crispier topping, sprinkle breadcrumbs mixed with melted butter during the final bake.

I swear when my hubby

 

Ingredients

• 1 lb Italian sausage, casings removed
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 bell pepper, sliced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup dry red wine
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 8 oz wide egg noodles
• 1/2 cup grated Parmesan cheese
• Fresh basil, for garnish

Preparation

1. In a skillet over medium heat, brown the Italian sausage, breaking it into small pieces as it cooks.
2. Transfer the cooked sausage to your slow cooker, then add the sliced onion, garlic, and bell pepper.
3. Pour in the diced tomatoes with their juice, red wine, chicken broth, and tomato paste.
4. Sprinkle in the dried basil, oregano, red pepper flakes, and season with salt and pepper.
5. Stir everything to combine, then cover and cook on low for 6-8 hours.
6. About 20-30 minutes before serving, cook the egg noodles according to package directions until al dente. Drain and stir them into the slow cooker.
7. Taste and adjust seasonings if necessary, then sprinkle grated Parmesan cheese over the top.
8. Garnish with fresh basil just before serving.

Variations & Tips

• For a lighter version, try using turkey sausage instead of pork.
• If you prefer a vegetarian option, substitute the sausage with a plant-based meat alternative or more vegetables like zucchini and mushrooms.
• Experiment with different types of pasta like pappardelle or gluten-free noodles to suit your dietary needs.
• For a richer sauce, add a splash of heavy cream before serving.

The School Pizza Recipe

 

Ingredients

The Crust:

• 3/4 cup of flour
• 3/4 cup of milk powder
• 2 teaspoons of sugar
• 1 packet of rapid-rise yeast
• 1/2 teaspoon of sea salt
• 1/3 cup of hot water (110–115°F)
• 1 teaspoon of vegetable oil

Filling:

• 1/2 pound Italian sausage
• 1/2 pound ground chuck
• 1/2 teaspoon of pepper
• 1/2 teaspoon of salt
• 1 (8 oz) block of mozzarella cheese

Sauce (Prepare in Advance):

• 1 (6 oz) can of tomato paste
• 1.5 cups of water
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon of salt
• 1/100 teaspoon of pepper
• 1 1/2 teaspoons of dried oregano
• 1/3 teaspoon of dried basil
• 1/4 teaspoon of dried rosemary

Steps

Preparation

Crust:

1. Preheat oven to 475°F.
2. Coat an 18x13 inch baking pan with non-stick spray and set parchment paper on top.
3. In a large bowl, mix together the flour, sugar, yeast, powdered milk, and sea salt. Whisk to combine.
4. Combine the warm water and oil, then pour the mixture into the dry ingredients. Stir with a wooden spoon until well mixed. Avoid dry patches; lumps are okay.
5. Using your fingers, evenly spread the dough onto the prepared baking sheet. If it resists, wait 5 minutes and try again.
6. Bake the crust for 8-10 minutes, then remove from the oven and set aside.

Filling:

1. Brown the Italian sausage and ground chuck in a skillet with salt and pepper until crumbled. Drain the fat and set aside.

Sauce:

1. In a saucepan, mix the tomato paste, water, olive oil, garlic, salt, pepper, oregano, basil, and rosemary. Cook over medium heat until well combined.

Assembling the Pizza

1. Spread the sauce evenly over the partially baked crust.
2. Top with the browned meats.
3. Shred the mozzarella cheese and sprinkle evenly over the meat.
4. Bake the assembled pizza at 475°F for 8-10 minutes, or until the cheese turns golden brown.
5. Let the pizza stand for 5 minutes before slicing and serving.

Enjoy your homemade pizza!

Turtle Caramel Cake

 

Ingredients

• 1 box German chocolate cake mix
• 1 cup whole milk
• 3 large eggs
• 1/3 cup canola oil
• 1 (11 oz) package caramel bits
• 3/4 cup unsalted butter, melted
• 1/2 cup evaporated milk
• 1 cup semi-sweet chocolate chips
• 2 cups chopped pecans
• 1 container chocolate fudge frosting

Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking dish with non-stick cooking spray.
2. In a large bowl, use a hand mixer to combine the cake mix, 1 cup milk, eggs, and oil until a smooth batter forms, about 2 minutes.
3. Pour half of the batter into the prepared baking dish and bake for 15 minutes.
4. While the cake is baking, make the caramel filling. In a saucepan over medium heat, combine the caramel bits, melted butter, and evaporated milk. Whisk frequently until completely melted and smooth.
5. Remove the partially baked cake from the oven. Pour the warm caramel filling evenly over the top.
6. Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans on top of the caramel layer.
7. Dollop the remaining cake batter over the filling in spoonfuls, then use a knife to gently spread it, covering the filling completely.
8. Return the cake to the oven and bake for 20 more minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
9. Place the cake on a wire rack and allow it to cool completely, about 2 hours.
10. Once cooled, use a spatula or knife to spread the container of frosting evenly over the top. Sprinkle with the remaining 1/4 cup chocolate chips and 1 cup chopped pecans.

Course:

Dessert

Cuisine:

American

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:

1 Cake

Serving Suggestions

This decadent cake is rich enough to be served on its own with a cold glass of milk or coffee to cut the sweetness. For an extra indulgent treat, top individual slices with a scoop of vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce. Enjoy!

Peanut Butter Balls with Chocolate Rice Krispies

 

Ingredients

• 1 cup of crunchy peanut butter (the chunkier, the better!)
• 6 tablespoons of honey (for that extra touch of sweetness)
• 1/8 teaspoon of salt (just a pinch to enhance the flavors)
• 3 cups of Rice Krispies cereal (the classic crispy goodness)
• 1 1/2 cups of vegan chocolate chips (because who doesn’t love chocolate?)

How To Make Peanut Butter Balls with Chocolate Rice Krispies

1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
2. In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined. You’ll start to smell the delicious aroma!
3. Once the mixture is smooth and melted, take it off the heat. Add the Rice Krispies cereal and stir it in until all the cereal is coated and mixed well. Make sure every bite is packed with that peanut butter flavor.
4. Distribute the mixture evenly into the muffin liners, pressing it down firmly to make sure everything sticks together nicely.
5. In another saucepan over low heat, melt the vegan chocolate chips, stirring constantly until smooth. Be careful not to burn the chocolate!
6. Spoon the melted chocolate over each treat in the muffin pan, distributing it smoothly and evenly. Feel free to get creative with swirls or patterns.
7. Chill the treats by placing the muffin pan in the refrigerator until they firm up.
8. Once firm, remove from the fridge, peel off the liners, and enjoy your irresistible Peanut Butter Rice Krispies Treats!

These treats are the perfect combination of sweet, crunchy, and chocolaty goodness. Enjoy every bite!

No Bake Chocolate Oat Bars

 

Peanut Butter Balls with Chocolate Rice Krispies

Peanut Butter Balls with Chocolate Rice Krispies are just like your favorite Peanut Butter Balls but with a crispy filling thanks to the Rice Krispies. This delicious candy is great for the holidays and cookie trays! Truly, the perfect combination of sweet and salty. A must-make for Christmas!

Ingredients

• 1 cup of crunchy peanut butter (the chunkier, the better!)
• 6 tablespoons of honey (for that extra touch of sweetness)
• 1/8 teaspoon of salt (just a pinch to enhance the flavors)
• 3 cups of Rice Krispies cereal (the classic crispy goodness)
• 1 1/2 cups of vegan chocolate chips (because who doesn’t love chocolate?)

Instructions

1. Grab a muffin pan and line it with liners. Give them a light spray of non-stick spray to make sure your treats come out easily.
2. In a saucepan over low heat, melt together the peanut butter, honey, and salt. Keep stirring until everything is melted and well combined.
3. Once the mixture is smooth and melted, remove it from the heat and stir in the Rice Krispies cereal until fully coated.
4. Distribute the mixture evenly into the muffin pan liners, pressing it down firmly.
5. In another saucepan over low heat, melt the vegan chocolate chips, stirring constantly until smooth.
6. Spoon the melted chocolate over each treat in the muffin pan, distributing it evenly.
7. Chill the muffin pan in the refrigerator until the treats are firm.
8. Once firm, remove the treats from the fridge, peel off the liners, and enjoy!

Chocolate Oat Bars (No-Bake)

Ingredients

• 1 cup of butter
• 1/2 cup of packed brown sugar
• 1 teaspoon of vanilla extract
• 3 cups of quick-cooking oats
• 1 cup of semisweet chocolate chips
• 1/2 cup of peanut butter

Instructions

1. Grease a 9×9 inch square pan.
2. Melt butter in a large pot over medium heat. Stir in the vanilla extract and brown sugar.
3. Add the oats and cook for 2-3 minutes, stirring constantly.
4. Press half of the oat mixture into the prepared pan and set aside the remaining half.
5. In a small saucepan, melt the peanut butter and chocolate chips together over low heat, stirring until smooth.
6. Pour the chocolate mixture over the oat layer in the pan and smooth it out evenly.
7. Carefully press the remaining oat mixture over the chocolate layer.
8. Refrigerate for 2-3 hours or overnight, covered.
9. Bring to room temperature before cutting into bars and serving. Enjoy!