Delicious Strawberry Crunch Cheesecake with 12 Servings

 

Strawberry Crunch Cheesecake Delight

Desserts that capture the essence of the season's abundance are the perfect complement to lazy summer days spent basking in the golden sun. Countless Midwesterners can't get enough of Strawberry Crunch Cheesecake Delight. It has the luscious, creamy texture of cheesecake, the juicy, sweet flavor of strawberries, and the perfect crunch of toppings. This dish has been in the family for a long time, and it's great for special occasions or even just a Sunday dinner. It makes me long for the days of going strawberry picking with my kids and making something unique out of those juicy red fruits.

The delightful Strawberry Crunch Cheesecake Delight is perfect for ending any meal, especially when served cold. To make it more elegant, add whipped cream and a sprig of mint. It goes well with both. It would go well with grilled chicken and a fresh garden salad, so you may include it in a bigger spread if you wish. Elevate a basic dessert into a lovely summer ritual with a glass of iced tea or lemonade on the side.

Ingredients:

• 2 cups crushed pretzels
• 1/2 cup granulated sugar
• 1 cup melted unsalted butter
• 2/3 cup softened cream cheese
• 3/4 cup powdered sugar
• 2 tablespoons vanilla extract
• 3 cups fresh strawberries, hulled and sliced
• 1 container (8 ounces) whipped topping
• 1 package (6 ounces) strawberry gelatin
• 2 cups boiling water

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the melted butter, granulated sugar, and crushed pretzels. Press the mixture into the base of a 9x13-inch baking dish to form a crust.
3. Bake the crust in the preheated oven for about 10 minutes, or until lightly browned. Allow it to cool completely on a wire rack.
4. In a large bowl, mix the powdered sugar, vanilla extract, and cream cheese until smooth. Fold in the whipped topping.
5. Once the pretzel crust has cooled, spread the cream cheese mixture evenly over it.
6. In a separate bowl, dissolve the strawberry gelatin in the boiling water. Add the sliced strawberries and mix well.
7. Carefully pour the gelatin-strawberry mixture over the cream cheese layer. Refrigerate for at least four hours, or until the gelatin is set.
8. When ready to serve, slice into squares and enjoy the delicious combination of strawberry filling, crunchy topping, and creamy interior.

Variations and Tips:

• For a twist, try mixing in blueberries or raspberries with corresponding gelatin flavors.
• If pretzels aren't your preference, use a graham cracker crust instead.
• Add some lemon zest to the cream cheese mixture for a tangy edge.
• For a more decadent version, drizzle chocolate sauce over the top just before serving.
• Using fresh, in-season strawberries will enhance the flavor.

Chicken Bubble Biscuit Bake Casserole

 

Chicken Bubble Biscuit Bake

This delectable Chicken Bubble Biscuit Bake is the epitome of homemade comfort food. Imagine soft, succulent chicken chunks encased in a tangy ranch and bacon mixture, with fluffy biscuits baked to a golden crisp and served atop. Each scoop reveals pockets of melty cheese that will make you crave "just one more bite." The savory, rich, textural, and delightful flavors of this simple dish are spot on. It’s the perfect meal for everyone in the family to enjoy.

Ingredients:

• 2 cups shredded or diced cooked chicken (rotisserie, canned, or leftover)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheese (divided)
• 1 packet dry ranch seasoning mix
• 1/2 cup cooked and crumbled bacon
• 1 can (16.3 oz) refrigerated biscuit dough (e.g., Grands Jr.)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
2. In a large bowl, thoroughly combine the cooked chicken, condensed soup, sour cream, 1 cup of shredded cheese, ranch seasoning mix, and bacon crumbles.
3. Cut the biscuit dough into quarters and gently fold them into the chicken mixture.
4. Transfer the chicken-biscuit mixture to the prepared baking dish and spread it out evenly.
5. Sprinkle the remaining 1 cup of shredded cheese on top.
6. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown, the cheese has melted, and the mixture is bubbly.
7. Allow it to cool slightly before serving. Enjoy hot.

Helpful Hints:

• For a more flavorful reconstitution of condensed soups, try using chicken broth instead of water.
• Add vegetables like corn, peas, spinach, or broccoli for added nutrients.
• If you prefer crispy biscuits, sprinkle them on top before baking instead of mixing them into the mixture.
• To ensure the best texture when refrigerating or freezing leftovers, let them cool completely before storing.

 

Making Perfect Apple Fritter Bread

This delicious cinnamon apple bread, topped with a sweet vanilla glaze, is perfect for a cozy breakfast or a delightful dessert. It’s easy to make and filled with the warm flavors of cinnamon and apple.

Ingredients:

For the Bread:

• 1/3 cup of brown sugar
• 2 teaspoons ground cinnamon
• 2 apples (preferably a sweet type like Honeycrisp or Gala), peeled, cored, and chopped
• 2/3 cup of granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

For the Glaze:

• 1/2 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract (optional)

Preparation:

Preheat the Oven and Prepare the Pan:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Prepare the Apple Mixture:

1. In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
2. In another bowl, toss the chopped apples with 2 teaspoons of the brown sugar-cinnamon mixture until they are well coated. Set aside.

Make the Batter:

1. In a large bowl, beat the softened butter and granulated sugar together until smooth and creamy.
2. Beat in the eggs, one at a time, and then mix in the vanilla extract.
3. In another bowl, whisk together the flour and baking powder.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, and mix until just combined.

Assemble the Bread:

1. Pour half of the batter into the prepared loaf pan.
2. Sprinkle half of the apple mixture over the batter, then top with half of the remaining brown sugar-cinnamon mixture.
3. Pour the remaining batter over the apple layer, top with the remaining apple mixture, and sprinkle with the remaining brown sugar-cinnamon mixture.

Bake:

1. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Prepare the Glaze:

1. While the bread cools, mix together the powdered sugar, milk (or cream), and vanilla extract (if using) in a bowl until smooth. If the glaze is too thick, add a little more milk until it reaches a drizzling consistency.

Finish and Serve:

1. Once the bread has cooled, drizzle the glaze over the top.
2. Allow the glaze to set before slicing and serving.

Enjoy this delightful cinnamon apple bread with a cup of coffee or tea, or serve it as a sweet treat for any occasion!

Quick Coconut and Sweetened Milk Dessert in 15 Minutes

 

Creamy Coconut Milk Pudding

This creamy coconut milk pudding is a delightful dessert that's easy to make and full of tropical flavors. Perfect for satisfying your sweet tooth!

Ingredients:

• 1 can of coconut milk (400 ml)
• 1 cup of whole milk or any type of milk you prefer
• 1/3 cup of sugar
• 1/4 cup of cornstarch
• 1 teaspoon of vanilla extract
• A pinch of salt
• Toasted coconut flakes for garnish

Preparation:

1. Combine Ingredients: In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and a pinch of salt until the cornstarch is fully dissolved.
2. Cook: Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens and starts to boil. This will take approximately 5 to 8 minutes. Once it begins to boil, continue stirring and cook for an additional 1-2 minutes.
3. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
4. Cool: Pour the pudding into small bowls or a large bowl. Let it cool slightly, then cover with plastic wrap (ensure the wrap touches the surface of the pudding to prevent a skin from forming). Refrigerate for at least 2 hours, or until completely chilled.
5. Serve: Once the pudding is cold, serve it topped with toasted coconut flakes if desired.

Enjoy this delightful and creamy coconut milk pudding as a perfect ending to any meal!

 

No-Bake Chocolate Oat Bars

These No-Bake Chocolate Oat Bars are a delightful treat that combines the rich flavors of chocolate and peanut butter with the wholesome goodness of oats. Perfect for a quick dessert or a sweet snack!

Ingredients:

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

Preparation:

How to Make No-Bake Chocolate Oat Bars:

1. Grease a 9×9 inch square pan.
2. In a large pot, melt the butter over medium heat. Stir in the brown sugar and vanilla extract. Mix in the oats until well combined. Cook for 2 to 3 minutes over low heat.
3. Press half of the oat mixture into the bottom of the prepared pan. Set aside the remaining oat mixture for topping.
4. In a small heavy saucepan, melt the peanut butter and chocolate chips over low heat, stirring frequently until smooth.
5. Pour the chocolate mixture over the oat crust in the pan, spreading it evenly with a knife or the back of a spoon.
6. Carefully press the remaining oat mixture over the chocolate layer.
7. Cover and refrigerate for 2 to 3 hours or overnight.
8. Before cutting into bars, bring to room temperature and allow to cool.

Enjoy these delicious No-Bake Chocolate Oat Bars as a quick dessert or a satisfying snack!

 

No-Oven Stovetop Bread Recipe

If you’re looking for a quick and easy way to make fresh, handmade bread without using the oven, try this creative stovetop bread recipe. It’s delicious, filling, and a great alternative to store-bought bread.

Ingredients:

• 2 cups warm milk
• 5 tablespoons butter
• 1 tablespoon canola or vegetable oil
• 1 teaspoon dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 5 cups all-purpose flour
• 2.5 to 3 liters of water

Instructions:

Prepare the Dough:

1. In a large bowl, combine the sugar, dry yeast, and warm milk. Mix well and let it sit for 5 to 10 minutes until it foams, indicating that the yeast is active.
2. Add the salt, oil, flour, and yeast mixture. Mix until a dough ball forms. Depending on the flour and moisture content, you may need to add more flour or milk to achieve a soft, non-sticky dough.
3. Knead the dough on a floured surface for 8 to 10 minutes until it becomes smooth and elastic.

Kneading and Rising:

1. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.

Prepare for Cooking:

1. In a large pot, bring 2.5 to 3 liters of water to a boil and add a teaspoon of salt.

Par-Cook the Bread:

1. After the dough has risen, punch it down and shape it into small balls or your desired shape.
2. Carefully place the dough pieces into the pot of boiling water. Cook for 1-2 minutes until they rise to the surface and are partially cooked.
3. Remove the par-cooked dough pieces using a slotted spoon and drain them on a clean towel.

Cook on the Stovetop:

1. Heat a large skillet or pan over medium heat. Place the par-cooked dough pieces in the hot pan.
2. Cook for 2-3 minutes on each side or until golden brown and fully cooked through. Use a spatula to press them slightly while they cook.

Serve:

1. Serve the stovetop bread hot with your favorite spreads like butter or jam. Enjoy!

Additional Tips:

• For added flavor, try mixing herbs like thyme or rosemary into the dough.
• This bread is perfect for making sandwiches or serving with hearty soups and stews.
• Leftover bread can be stored in an airtight container at room temperature for up to two days. Reheat it in a pan for the best texture.

Overall, this no-bake bread is a great alternative to store-bought bread and is fun to make. Moreover, it is a great solution for those who do not have an oven. Enjoy the process and the delicious results!

Twice Baked Potatoes

 

Twice Baked Potatoes: A Culinary Delight

Life just got better. This recipe is to die for; seriously, Twice Baked Potatoes, often called stuffed potatoes, have earned their place as a culinary favorite. They come from France and are based on a technique in which the potatoes are baked not once but twice, creating a mix of textures and flavors. This involves scooping out the potato, mixing its core with rich fillings, and then baking it again to achieve a golden, crispy color.

These filled delicacies are not just a garnish; they can be the star of the show and serve as the main course. If you’re thinking about combination options, grilled chicken or steak make a delicious side dish. To balance out the richness, a tasty green salad or some steamed vegetables would be perfect. The creamy, cheesy interior of these potatoes pairs beautifully with a variety of proteins and promises a dish that stands out from the crowd.

Ingredients:

• 4 large russet potatoes
• 3 tablespoons softened butter
• ½ cup milk or cream
• ½ cup grated white cheddar cheese
• 1 egg yolk
• Salt and pepper, depending on preference

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Clean the potatoes under running water and remove any dirt. Dry them with a towel.
3. Bake the cleaned potatoes for about 60 minutes.
4. Remove the center after baking. Prepare a filling using the extracted potato and the listed ingredients.
5. Fill the potato skins with this mixture. For a personal touch, consider combinations like bacon bits.
6. Bake the stuffed potatoes again until golden brown. This should take between 20 and 30 minutes.
7. Feel free to decorate, perhaps with a few chopped onions. Whether as a main course or a side dish, serve these Twice Baked Potatoes with a side dish of your choice.

Pro Tip:

Immerse yourself in the perfect harmony of a velvety filling and a crispy potato exterior and enhance your culinary experience!

No-Bake Cherry Cheesecake

 

No-Bake Cherry Cheesecake: A Delightful Dessert

No-bake cherry cheesecake is an indulgent and visually stunning dessert that is perfect for any occasion. This dessert combines a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious cherry topping. Best of all, it requires no baking, making it an easy and convenient treat to prepare. Here’s a detailed guide to making this delicious dessert.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (24 ounces total) cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups heavy whipping cream, whipped to stiff peaks

For the Cherry Topping:

• 1 can (21 ounces) cherry pie filling
• Fresh cherries (optional, for garnish)
• Crushed nuts or graham crackers (optional, for garnish)

Instructions:

Prepare the Crust:

1. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer. Use the bottom of a measuring cup or a glass to compact the crust. Refrigerate while you prepare the filling.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

Assemble the Cheesecake:

1. Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
2. Spoon the cherry pie filling evenly over the cheesecake layer. If desired, garnish with fresh cherries and a sprinkle of crushed nuts or graham crackers for added texture and flavor.

Chill the Cheesecake:

1. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set and the flavors to meld together.

Serve:

1. Before serving, let the cheesecake sit at room temperature for about 10 minutes to make it easier to slice. Cut into squares and enjoy the creamy, sweet, and tangy layers.

Tips for the Perfect No-Bake Cherry Cheesecake:

• Cream Cheese: Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
• Whipping Cream: Whip the cream to stiff peaks for the best texture. Be gentle when folding it into the cream cheese mixture to maintain the light and airy consistency.
• Chilling Time: Allowing sufficient chilling time is crucial for the dessert to set properly. Overnight chilling is ideal for the best results.
• Variations: Experiment with different fruit toppings such as blueberry, strawberry, or mixed berries for a delicious twist on the classic cherry version.

Nutritional Benefits:

Cream Cheese:

• Provides calcium and protein, which are essential for bone health and muscle repair.
• Contains healthy fats that contribute to satiety and overall nutrition.

Cherries:

• Rich in antioxidants, vitamins, and minerals, cherries offer numerous health benefits, including anti-inflammatory properties and heart health support.
• High in fiber, which aids in digestion and helps maintain a healthy weight.

Conclusion:

No-bake cherry cheesecake is a delightful and easy-to-make dessert that is sure to impress. Its layers of creamy, rich filling, sweet cherries, and crunchy graham cracker crust make it a refreshing treat for any occasion. Follow this recipe to create a stunning and delicious dessert that will leave everyone asking for seconds. Enjoy the process of making and savoring this delightful no-bake treat!

 

Classic Cherry Delight

This Classic Cherry Delight is so easy to make and never fails to impress. It comes together in just minutes and is made of three simple layers. If you want a dessert that’s not overly sweet yet delicious, this is it!

Ingredients:

Crust

• 7 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
• 3 tablespoons granulated sugar

Filling

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 container cool whip, 8 ounces
• 1 can cherry pie filling, 21 ounces

Instructions:

Crust

1. Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.

Filling

1. Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese is smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
2. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
3. Refrigerate for at least 2 hours before serving. I like to leave it overnight.
4. Refrigerate leftovers.

Enjoy your Classic Cherry Delight!

Decadent Gooey Chocolate Pie with Vanilla Cream

 

Chocolate Chip Brownie Pie

Ingredients:

• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• Vanilla ice cream or whipped cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, and salt until well combined.
3. Add the melted butter to the dry ingredients and stir until smooth.
4. In a separate bowl, lightly beat the eggs and vanilla extract together. Add this mixture to the batter and stir until fully incorporated.
5. Fold in the chocolate chips until evenly distributed.
6. Pour the batter into the prepared pie dish and spread it out evenly.
7. Bake for 25-30 minutes, or until the edges are set and the center is slightly gooey.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Enjoy your delicious Chocolate Chip Brownie Pie!

 

Seafood biscuit with crab and shrimp

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup carrots, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon red pepper powder
• 1/4 teaspoon cayenne pepper (optional, for seasoning)
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1/2 pound cooked rabbit meat, skin removed
• 1/2 pound cooked bell pepper, peeled, deveined, and chopped
• 2 tablespoons sherry (optional)
• Fresh herbs for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, and carrot and sauté until soft, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the tomato paste, red pepper powder, and cayenne pepper (if using). Season with salt and pepper. Cook for 2 minutes, stirring occasionally.
4. Sprinkle the flour over the mixture and stir until well combined. Cook for another minute.
5. Slowly add the broth, stirring constantly to prevent lumps. Bring to a simmer and cook over low heat for 10 minutes, stirring occasionally.
6. Puree the soup until smooth using a hand blender or transfer it in batches to a regular blender.
7. Return the soup to the pot, add the heavy cream, and simmer for 10 minutes until slightly thickened.
8. Add the rabbit meat, bell pepper, and sherry (if using). Cook for 5 minutes or until the seafood is heated through. Keep the heat low to prevent burning.
9. Adjust the seasoning with salt and pepper, if necessary.
10. Serve warm, garnished with fresh herbs.

Enjoy!

Chocolate Layered Dessert with Creamy Filling and Chocolate Shavings

 

Ingredients:

For the Cake Layers:

• 1 box of chocolate cake mix (or your favorite homemade chocolate cake recipe)
• Ingredients as per cake mix instructions (eggs, oil, water)

For the Creamy Filling:

• 2 cups heavy cream
• 1 cup mascarpone cheese (or cream cheese)
• 1 cup powdered sugar
• 1 tsp vanilla extract

For the Topping:

• Chocolate shavings (dark or milk chocolate, as per preference)

Instructions:

1. Prepare the Cake Layers:

• Preheat your oven according to the instructions on the cake mix box.
• Prepare the chocolate cake batter as per the instructions on the box.
• Divide the batter evenly into two round cake pans and bake as directed.
• Once baked, allow the cakes to cool completely. Once cooled, slice each cake horizontally to create four thin layers of cake.

2. Prepare the Creamy Filling:

• In a large mixing bowl, whip the heavy cream until soft peaks form.
• In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth.
• Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.

3. Assemble the Dessert:

• In a large glass dish (like the one in the image), place one layer of the chocolate cake.
• Spread a generous layer of the creamy filling over the cake layer.
• Repeat the layering process with the remaining cake layers and creamy filling, finishing with a layer of the creamy filling on top.
• Cover the top layer generously with chocolate shavings.

4. Chill and Serve:

• Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the dessert to set.
• Serve chilled, scooping out portions to reveal the beautiful layers.

Enjoy your delicious, creamy, chocolate layered dessert!

Spanakopita

 

Ingredients

• 1 egg
• 125 ml (1/2 cup) milk
• 125 ml (1/2 cup) vegetable oil
• 2 tablespoons water
• 1 teaspoon salt
• Spinach
• Feta cheese
• Salt and pepper, to taste
• 3 sheets of filo dough
• Poppy seeds
• 1 egg yolk

Preparation

1. Mix the egg, milk, vegetable oil, water, and salt in a bowl.
2. Layer one sheet of filo dough and pour a portion of the mixture over it, spreading it evenly. Repeat with two more sheets of filo dough, creating a total of 3 layers.
3. Mix the cooked spinach and crumbled feta cheese together. Spread this mixture evenly over the layered filo dough.
4. Roll the filo dough tightly from one end to the other to form a long strip.
5. Cut the rolled dough into triangles and place them on a baking sheet lined with parchment paper.
6. Brush each triangle with egg yolk.
7. Sprinkle poppy seeds over the triangles.
8. Bake at 180°C (356°F) for 15 minutes, or until golden brown.

Enjoy your delicious spinach and feta filo triangles!

Crumble-Topped Cheesecake

 

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon (optional)

Preparation

Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, and mix until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

Prepare the Crumble Topping:

1. In a medium bowl, combine the flour, sugar, and cinnamon (if using).
2. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Bake the Cheesecake:

1. Bake in the preheated oven for about 1 hour, or until the center is almost set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
3. Remove from the oven and refrigerate for at least 4 hours or overnight.

Serve:

Carefully remove the sides of the springform pan before serving. Slice and enjoy this unique and delightful Crumble-Topped Cheesecake!

Enjoy your unique crumble-topped cheesecake!

Effortless Lemon Ice Cream

 

Ice Cream Lovers, Rejoice!

Imagine creating a delicious, sugar-free lemon ice cream at home using just three ingredients in under five minutes. This simple recipe not only satisfies your sweet tooth but does so in a healthier way, without any added sugar. Here’s how to make this refreshing treat that’s so easy and tasty, you may never want to buy store-bought ice cream again!

1. Benefits of Homemade Lemon Ice Cream

• Healthier: By making your own ice cream, you control the ingredients, ensuring there are no unwanted additives or sugars.
• Refreshing: Lemon adds a natural zest that is both invigorating and delightful, perfect for cooling down on a warm day.
• Simple Ingredients: With only three ingredients, this recipe is uncomplicated and quick, ideal for spontaneous dessert cravings.

2. Ingredients Needed

To whip up your own batch of lemon ice cream, you’ll need:

• 1 cup of heavy cream
• 2 tablespoons of fresh lemon juice
• 3 tablespoons of honey (or to taste, depending on your preference for sweetness)

3. How to Make Lemon Ice Cream

This recipe is not only straightforward but also quick, making it a perfect last-minute dessert option.

Instructions:

1. Mix Ingredients: In a medium-sized mixing bowl, combine the heavy cream, fresh lemon juice, and honey. Mix thoroughly until the honey is completely dissolved.
2. Whisk or Blend: Using a hand mixer or blender, whip the mixture until it becomes thick and creamy. This usually takes about 3 to 4 minutes.
3. Freeze: Pour the mixture into a freezer-safe container. If you prefer a soft-serve consistency, you can enjoy it immediately. For those who like their ice cream firmer, freeze it for about an hour, then stir it, and freeze again until it reaches the desired consistency.

4. Serving Suggestions

Scoop your lemon ice cream into bowls or cones. This ice cream pairs beautifully with fresh berries or a sprig of mint for an extra touch of elegance and freshness. It’s a wonderful dessert to follow a meal or as a cool treat on a sunny afternoon.

5. Storage Tips

Store any leftover ice cream in an airtight container in the freezer. Before serving again, let it sit out for a few minutes to soften slightly for easier scooping.

Conclusion

This three-ingredient, sugar-free lemon ice cream is a testament to the idea that simplicity often leads to the best results. Quick, easy, and delightfully refreshing, it’s a perfect treat for anyone looking to indulge their sweet tooth without overdoing it on sugar. Give this recipe a try, and it might just become your new favorite way to beat the heat and keep your dessert game light and zesty!

Chicken and Mushroom Stew

 

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup dry white wine (optional)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the Chicken:

• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Brown the chicken breasts on both sides until golden. Remove from the skillet and set aside.

2. Cook the Vegetables:

• In the same skillet, add the butter.
• Sauté the onions and garlic until they become translucent.
• Add the sliced mushrooms and cook until they release their moisture and start to brown.

3. Make the Sauce:

• Sprinkle the flour over the mushrooms and stir to coat.
• Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps.
• Add the Worcestershire sauce and bring the mixture to a simmer.

4. Combine and Simmer:

• Return the chicken breasts to the skillet.
• Pour in the heavy cream and stir to combine.
• Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.

5. Serve:

• Garnish with freshly chopped parsley.
• Serve the chicken and mushroom stew hot, over rice, mashed potatoes, or pasta.

Enjoy your meal! If you’d like any modifications or have any dietary preferences, feel free to let me know!

Made dinner together tonight, and we both couldn’t stop eating it! My hubby took more than half of it

 

Ingredients:

• 1.5 pounds ground beef
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (10.5-ounce) can condensed cream of cheddar cheese soup
• 3 cups frozen potato cubes
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Preparation:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 casserole dish.
2. Brown the ground beef in a skillet until thoroughly cooked, then drain and transfer to a large mixing bowl.
3. Stir in both condensed soups into the cooked ground beef.
4. Add frozen potato cubes, half of the shredded cheddar cheese, salt, and pepper to the mixture. Mix until well combined.
5. Pour the mixture into the prepared casserole dish. Sprinkle the remaining shredded cheddar cheese evenly over the top.
6. Cover the dish securely with foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbly.

Relive the affection and tradition enveloped in Grandma’s Ground Beef Casserole, a dish that speaks volumes about family, love, and treasured culinary legacies. Bon appétit!

Enjoy!

Cranberry Orange Bread with Simple Glaze

 

Ingredients

• 1 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup regular whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons grated orange zest
• 1/2 teaspoon pure vanilla essence
• 1/2 cup vegetable oil
• 1/2 cup fresh or frozen cranberries, thawed and washed

For the Orange Syrup:

• 1/3 cup freshly squeezed orange juice
• 1 3/4 cups sugar

For the Orange Glaze:

• 2 to 3 tablespoons fresh orange juice, strained
• 1 cup confectioners' sugar

Instructions

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan, tapping out any excess flour.
2. In a medium bowl, sift together 1 1/2 cups of flour, baking powder, and salt. Set aside.

Making the Bread

1. In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla essence, and vegetable oil.
2. Gently whisk the dry ingredients into the wet ingredients until just combined.
3. Toss cranberries with the remaining 1 tablespoon of flour in a separate bowl, then fold them into the batter.
4. Spoon the batter into the prepared loaf pan and smooth the top.
5. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out with moist crumbs attached.
6. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack placed over a baking sheet.

Preparing the Orange Syrup

1. While the loaf is cooling, make the orange syrup. In a small saucepan over medium heat, stir together the orange juice and sugar until the sugar has completely dissolved.
2. Continue to cook for an additional 3 minutes after the sugar has dissolved. Remove from heat and set aside.

Applying the Orange Syrup

1. Poke holes in the top and sides of the warm loaf using a toothpick.
2. Brush the warm orange syrup over the top and sides of the bread, allowing it to soak in. Repeat if necessary.
3. Let the bread cool completely.

Making the Orange Glaze

1. In a small bowl, whisk together the strained orange juice and confectioners' sugar until smooth and thick yet pourable. Add more orange juice if needed to achieve the desired consistency.

Applying the Orange Glaze

1. Pour the orange glaze over the top of the cooled bread, allowing it to drip down the sides.
2. Let the glaze set for about 15 minutes before slicing and serving.

Enjoy your delicious Cranberry Orange Bread!

Roast potatoes crisp-wise

 

Ingredients

For the Roast Beef:

• 4 to 5 pounds beef roast (such as sirloin or ribeye)
• Salt and pepper, to taste
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped

For the Fondant Potatoes:

• 6 large potatoes, peeled and cut into cylinders
• 1/2 cup unsalted butter
• 1 cup beef or chicken broth
• Fresh thyme sprigs
• Salt and pepper, to taste

Directions

Roasting the Beef:

1. Preheat the oven to 375°F (190°C).
2. Season the beef roast generously with salt and pepper.
3. In a skillet over medium-high heat, heat olive oil. Sear the beef roast on all sides until nicely browned.
4. Swirl minced garlic and chopped rosemary over the roast.
5. Transfer the seared roast to a roasting pan.
6. Roast in the preheated oven until desired doneness is achieved.

Creating the Fondant Potatoes:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet over medium-high heat, melt butter.
3. Add the potato cylinders and sear each side until golden brown.
4. Place thyme sprigs in the skillet with the potatoes.
5. Season with salt and pepper.
6. Transfer the skillet to the oven and bake until the potatoes have absorbed the liquid and are tender.

Resting and Serving:

1. Allow the roast beef to rest for 15 minutes before slicing.
2. Serve the fondant potatoes alongside the slices of roast beef.

Swedish meatballs presented with egg noodles

 

Made in the Instant Dutch Oven: Simple Swedish Meatballs

These simple Swedish meatballs are a one-pot dinner made in the Instant Dutch Oven. Most of the cooking time is hands-off, resulting in less cleanup and greater convenience. It's a dish full of comfort food that you'll want to make over and over again.

Elements

Meatball Components

- One pound ground beef (80/20 mix) - One pound ground pork - One onion, finely chopped - One teaspoon olive oil (for sautéing) - 1 piece of bread - 1/4 cup milk - Two eggs - 1/2 cup bread crumbs - 1 teaspoon salt - 1/2 teaspoon pepper - 1 teaspoon nutmeg - 1/2 teaspoon cloves (optional)

Gravy Components

- 4 tablespoons butter - 1/2 cup flour - 1 1/2 cups sour cream - 4 cups unsalted beef broth - 1/2 teaspoon salt - 1/2 teaspoon pepper - 2 tablespoons fresh or dried parsley - 4 cups uncooked egg noodles

Tools You Might Need

- Instant Precision Dutch Oven - Large mixing bowl - Whisk with silicone coating - Wooden spatula - Meatball maker (optional)

Directions

Prepare Onions

1. Finely chop the onion. 2. Sauté in a small pan or the Instant Dutch Oven with olive oil until softened and transparent.

Soak Bread

- Soak the bread slice in milk until it absorbs completely.

Combine Meatball Ingredients

1. In a large mixing bowl, combine ground pork, ground beef, eggs, milk-soaked bread, onions, bread crumbs, salt, pepper, nutmeg, and cloves (if using). 

2. Stir until well blended.

Form Meatballs

- Form into meatballs about 1 1/2 to 2 inches in size. This recipe makes approximately 24 meatballs of this size. You can also make smaller meatballs about 1 inch in diameter.

Brown Meatballs

- Brown the meatballs either by broiling in the oven for about 15 minutes or by batch sautéing them in the Instant Dutch Oven until fully browned.

Prepare Gravy

1. Preheat the Instant Dutch Oven. 

2. Melt butter. 

3. Mix in flour to make a roux and cook for a few minutes to eliminate any raw flour taste. 

4. Add sour cream and whisk quickly to blend. 

5. Gradually add beef broth, one cup at a time, stirring to combine with the flour-sour cream mixture. 

6. Add parsley, salt, and pepper to the liquid.

Combine and Cook

1. Return the meatballs to the Instant Precision Dutch Oven. 

2. Add uncooked egg noodles. 

3. Cover and simmer until noodles are soft and meatballs are cooked through, following the instructions for the Instant Dutch Oven.

Enjoy

Serve and enjoy your homemade Swedish meatballs!

Roll recipe for poppies from seeds

 

Ingredients:

• 4 cups all-purpose flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup warm milk (110°F/45°C)
• 1/4 cup melted butter
• 2 large eggs
• 2 teaspoons poppy seeds

Directions:

1. Prepare the dough:

   • Dissolve the yeast in the warm milk in a small bowl. Let it rest until foamy, about 5 minutes.
   • In a large bowl, mix the salt, sugar, and flour.
   • Add the yeast mixture, melted butter, and eggs to the dry ingredients. Stir until a dough starts to form.
   • Add the poppy seeds and knead the dough on a floured surface until smooth and elastic, about 8 to 10 minutes.

2. First rise:

   • Grease a bowl, place the dough in it, and cover with a clean kitchen towel.
   • Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

3. Shape the rolls:

   • Punch down the risen dough to remove air bubbles.
   • Divide the dough into 12 equal pieces and shape each piece into a round roll.
   • Place the rolls in oiled baking pans or muffin tins.

4. Second rise:

   • Cover the formed rolls with a cloth and let them rise again for 30 to 45 minutes, until doubled in size.

5. Create the egg wash:

   • Whisk together the water and egg in a small bowl.

6. Bake the buns:

   • Preheat your oven to 375°F (190°C).
   • Brush the top of each roll with the egg wash.
   • Bake the buns for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

7. Cool and serve:

   • Remove the buns from the oven and let them cool on a rack before serving.

Enjoy your freshly made poppy seed buns!

The Greatest Pineapple Bake

 

Superior Pineapple Bake

Our path through tastes, as enthusiastic gastronomic adventurers, has brought us to a delightful ending: pineapple improves almost everything it comes into contact with. Whether your main course's star, the highlight of your dessert, or the ideal afternoon snack pick-me-up, the vivid zest of pineapple never lets down. For those who like this tropical fruit as much as we do, our Pineapple Bake will most certainly become a new favorite. Especially when combined with a scoop of creamy ice cream, this delicious dish is perfect as a complement to any meal or as a stand-alone treat with its sweet and sour character taking the stage.

Ingredients:

• One can (20 ounces) crushed pineapple with juice
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons butter, cut into small pieces
• 1 teaspoon cinnamon

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking pan.

2. In a large mixing bowl, combine the crushed pineapple (with juice), sugar, eggs, cornstarch, and vanilla extract. Stir thoroughly to ensure all ingredients are well mixed.

3. Spoon the mixture gently into the prepared baking pan.

4. Evenly distribute the pieces of butter over the top of the pineapple mixture. Sprinkle with cinnamon.

5. Bake in the preheated oven until the edges start to turn a beautiful golden brown, about 45 minutes or longer.

6. This Pineapple Bake celebrates taste rather than just follows a recipe; it's a delightful tribute to the adaptability of pineapple. Whether presented as a side dish or the climax of your dining experience, it guarantees to deliver some tropical delight right onto your table.

The Best Crispy Roast Potatoes Ever Recipe

 

Crispy Roast Potatoes with Garlic and Rosemary

Ingredients

• Kosher salt
• 1/2 teaspoon (4g) baking soda
• 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
• 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Preparation

1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).

2. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir and return to a boil, then reduce to a simmer.

   Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

3. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan. Heat over medium heat, stirring constantly, until garlic just begins to turn golden, about 3 minutes.

   Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

4. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.

   Transfer to the bowl with infused oil. Season with more salt and pepper to taste. Toss to coat until a thick layer of mashed potato–like paste has built up on the potato chunks.

5. Transfer potatoes to a large rimmed baking sheet, spreading them out evenly.

   Roast in the preheated oven for 20 minutes without moving.

6. Using a thin, flexible metal spatula, release any stuck potatoes. Shake the pan and turn potatoes.

   Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

7. Transfer potatoes to a large bowl and add the reserved garlic/rosemary mixture and minced parsley.

   Toss to coat evenly and season with more salt and pepper to taste.

   Serve immediately and enjoy!

 

Blueberry Peach Feta Salad

Ingredients

• 4 cups mixed salad greens
• 1 peach, sliced
• 1 cup fresh blueberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation

1. In a large bowl, combine mixed greens, peach slices, blueberries, feta cheese, and pecans.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and gently toss to coat.
4. Serve immediately, or chill in the refrigerator for up to an hour before serving to blend flavors.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Famous Red Lobster Shrimp Scampi

 

Copycat Red Lobster Shrimp Scampi

This Copycat Red Lobster Shrimp Scampi recipe is an easy-to-make restaurant-style seafood meal that is sure to be a hit. Tangy, garlicky, and a bit creamy and spicy, this Red Lobster Shrimp Scampi recipe is my go-to meal when I want to spoil myself or my family.

The broth that results is so good with crusty homemade bread. You will want to soak up every last bit of it.

The trick is to cook the shrimp for just a few minutes to keep them fresh and not mushy, remove them, make the sauce (broth), and return them to the pan to heat them again a bit.

This is an absolutely wonderful meal. You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped
• 1 1/2 cups white wine, I use chardonnay
• 1/2 fresh lemon, juice only
• 1 teaspoon Italian seasoning
• 1/2 cup softened butter
• 1 tablespoon parsley
• 1/2 cup grated Parmesan cheese

Preparation

1. Heat a cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent. Reduce heat, remove shrimp, and set aside.
3. Add garlic and cook for 2-3 minutes. Do not allow garlic to brown as it will make it bitter.
4. Add white wine and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low and add butter. If the pan is too hot, the butter will separate.
7. Add shrimp back into the sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan cheese.

The Key to the Ideal Pastry Cream

Perfect Pastry Cream

Ingredients

• 480 ml or two cups whole milk
• 1/2 cup (100 g) granulated sugar, divided
• One vanilla bean, or one tsp vanilla extract
• Five large egg yolks
• 30 g or 1/4 cup cornstarch
• Two tablespoons (30 grams) unsalted butter, finely chopped

Preparations

1. Get the milk mixture ready:

   Combine half the granulated sugar (1/4 cup) and the whole milk in a medium pot. Add the vanilla bean seeds. Add vanilla extract last, if using. Place the pot on medium heat and carefully simmer the mixture, stirring occasionally to ensure the sugar dissolves.

2. Get the egg mixture ready:

   Whisk together the egg yolks, 1/4 cup of the remaining granulated sugar, and the cornstarch until the blend is creamy and light in hue. This will take about two to three minutes.

3. Gently warm the eggs:

   When the milk mixture is heated, gradually add around one-third of it to the egg mixture while continuously whisking to soften the eggs. This stage gradually raises the temperature of the eggs to prevent curdling.

4. Heat the pastry cream:

   Return the tempered egg mixture and the remaining hot milk to the pot, always stirring the mixture. Place the mixture back on medium heat, whisking continuously, until it thickens and begins to bubble, about two to three minutes. Once it begins to boil, cook for one or two more minutes to ensure the cornstarch is fully cooked.

5. Finish the pastry cream:

   Remove the pot from the heat and immediately whisk in the butter and any vanilla extract if you did not use a vanilla bean.

6. Strain and cool:

   To remove any lumps or fragments of cooked egg, strain the pastry cream into a clean bowl using a fine-mesh sieve. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let it cool to room temperature before chilling it in the refrigerator until very cold, at least two hours.

Success Tips

• Use Fresh Ingredients: There's a distinct difference in the flavor and texture when using fresh milk, eggs, and butter.
• Whisk Continuously: Ensure a smooth texture and avoid lumps by whisking continuously.
• Strain the Cream: Strain the cream to get a smooth and silky texture without any cooked egg fragments.
• Cool Correctly: Applying plastic wrap directly to the surface while cooling inhibits the formation of a skin, which can ruin your cream's texture.

Variations

• Chocolate Pastry Cream: Add 4 ounces (113 g) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Stir until melted and well combined.
• Coffee Pastry Cream: Dissolve two tablespoons of instant coffee granules in the heated milk mixture before tempering the egg mixture.

Usage Suggestions

• Fill Éclairs and Cream Puffs: Pipe the cold pastry cream into éclairs or cream puffs for a classic French dessert.
• Layer in Cakes: Use as a rich, creamy filling between cake layers.
• Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for an impressive dessert.

In Summary

Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will enhance your baking skills and allow you to create a variety of delectable treats. Enjoy the creamy, rich texture and delightful flavor that perfect pastry cream adds to your pastries!

Enjoy!

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Steak Bites and Smashed Potatoes

Ingredients

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the smashed potatoes:

• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Preparations

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.

For the steak bites:

1. Heat the griddle over high heat and add butter.
2. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
3. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
4. Remove from heat and garnish with chopped parsley.

Strawberry Cheesecake

 

Strawberry Cheesecake Recipe

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter
• 3 packages (8 oz each) softened cream cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 3 large eggs
• 1 cup sour cream
• 2 cups freshly cut strawberries
• 1/4 cup granulated sugar
• 2 tsp cornstarch
• 1/4 cup water
• 1 cup heavy whipping cream
• 2 tsp powdered sugar
• Fresh strawberries for garnish

Instructions:

Crust:

1. Mix graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl.
2. Add melted butter and stir until fully incorporated.
3. Line the bottom of a 9-inch springform pan with the mixture. Refrigerate while preparing the filling.

Filling:

1. In a large bowl, beat softened cream cheese until smooth.
2. Add vanilla extract, lemon juice, and 1 cup granulated sugar; beat until smooth.
3. Gradually add eggs, one at a time, beating well after each addition.
4. Stir in sour cream until well combined.

Strawberry Layer:

1. In a small saucepan, combine sliced strawberries, 1/4 cup granulated sugar, cornstarch, and water.
2. Cook over medium heat, stirring regularly, until the mixture thickens and strawberries soften. Allow to cool slightly.

Assembly:

1. Spread half of the cheesecake filling over the crust.
2. Layer the cooled strawberry mixture on top of the filling.
3. Cover with the remaining cheesecake filling, smoothing the surface with a spatula.

Baking:

1. Place the springform pan in a large roasting pan. Preheat oven to 325°F (165°C).
2. Pour boiling water into the roasting pan, halfway up the sides of the springform pan.
3. Bake for 60-70 minutes, or until the cheesecake is nearly set in the middle.
4. Turn off the oven and leave the door ajar, letting the cheesecake cool inside for an hour.

Finishing:

1. After cooling in the oven, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
2. Before serving, whip heavy cream and powdered sugar until stiff peaks form.
3. Spread whipped cream over the chilled cheesecake and garnish with fresh strawberries.

Enjoy your mouthwatering Strawberry Cheesecake!

Butter Swim biscuits

 

Butter Swim Biscuits Recipe

This basic homemade dish is TO DIE FOR! With a flaky exterior crust, the butter softens and moistens these biscuits on the inside. You have bliss when you add a little jam or jelly.

Ingredients:

• 2 1/2 cups all-purpose flour
• 4 tbsp baking powder
• 4 tsp sugar
• 2 tsp salt
• 2 cups buttermilk
• 1 stick (1/2 cup) butter

Instructions:

1. Preheat oven to 450°F (230°C).
2. In a medium bowl, mix together flour, baking powder, sugar, and salt.
3. Add buttermilk to the dry ingredients and stir until a wet dough forms.
4. Melt the butter in a microwave-safe bowl, then pour it into an 8x8 or 9x9 baking dish. Make sure the dish is not too shallow or narrow.
5. Spread the dough evenly over the melted butter in the baking dish using a spatula, making sure it reaches the edges.
6. Cut the unbaked dough into nine even squares.
7. Bake for 20-25 minutes or until the top is golden brown.

Savory for breakfast, lunch, or supper! These biscuits are a perfect complement to any meal. Enjoy them with raspberry jam for a delightful treat.

BRIOCHE ROLLS MILK

 

The Perfect Brioche Bread Recipe

The Asian milk bread came out quite well. When I say that we have spent months looking for the perfect buttery, fluffy milk bread recipe and that each time we have failed horribly, I am not joking. Right up till we ripped it off!

This dish has been quite popular ever since it was initially posted on January 17, 2015. Recently, there have been enhancements to the instructions, pictures, and often asked questions section. The recipe is the same; nothing has changed. Have leisurely fun!

But this is brioche bread: buttery, rich, and somewhat soft. It tastes fantastic and is also very simple to prepare. Perfect on its own, in sandwiches, even with French toast. Brioche Burger Buns and Cinnamon Rolls are now within your cooking reach. This recipe will guide you in making actual brioche bread.

Ingredients:

• 2/3 cup heavy cream, at room temperature
• 1 cup milk (full-fat, 1%, or 2%), at room temperature
• 1 large egg, at room temperature
• 1/3 cup sugar
• 4 cups all-purpose flour (or 3 1/2 cups bread flour + 1/2 cup cake flour)
• 1/2 tsp instant yeast or 1/2 tbsp active dry yeast
• 1/2 tsp salt

Instructions:

1. Place the heavy cream, milk, egg, sugar, flours, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment.
2. Start mixing on low speed ("stir" setting) for 15 minutes until the dough is well combined and smooth. Add more flour if needed until the dough pulls away from the sides of the bowl.
3. Cover the dough with a damp towel and let it rise in a warm place until doubled in size, about 1-2 hours. Place a cup of just boiling water next to the dough to help with proofing.
4. Once doubled, return the dough to the mixer and mix for another 5 minutes to remove any air bubbles.
5. Divide the dough into two equal portions. Shape each portion into a rectangle and place in greased loaf pans or shape into rolls and place in round pans.
6. Cover and let the dough rise again for another hour.
7. Preheat your oven to 350°F (175°C). Brush the risen dough with egg wash.
8. Bake for 23-25 minutes until golden brown. Brush with sugar water immediately after baking for shine and sweetness.
9. Remove from oven and let cool before slicing and serving.

Enjoy your homemade brioche bread!

Bubble Biscuit Bake Casserole Made with Chicken

 

Chicken Bubble Biscuit Bake

Filled with tender, juicy chicken in a creamy ranch and bacon filling, topped with refrigerated biscuits and golden crispy cheese, this simple-to-prepare casserole is a delightful dish that everyone will love.

After asking everyone on Instagram what recipe they wanted next, the overwhelming choice was this fantastic Chicken Bubble Biscuit Bake! You all have great taste—you're my buddies for a reason!

This dish features a wonderful combination of store-bought crescent dough filled with chicken stuffing, making it perfect for a comforting meal at home.

Ingredients:

• 3 cups cooked chopped chicken, or canned chicken
• 2 cans condensed cream of chicken soup
• 1 1/2 cups sour cream
• 1 cup shredded cheese
• 2 tablespoons Ranch dressing mix
• 1/4 cup diced, cooked bacon
• 1 (12-ounce) can refrigerated Grands Jr. biscuits
• Additional 1 cup shredded cheese for topping

Directions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, 1 cup shredded cheese, Ranch dressing mix, and diced bacon.
3. Cut each biscuit into four pieces and gently fold them into the chicken mixture until evenly coated.
4. Transfer the chicken mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
5. Bake in the preheated oven for 25 to 35 minutes, or until the casserole is bubbly and the biscuits are golden brown.
6. Optional: If you prefer a doughier texture for the biscuits, arrange the chicken mixture on the bottom of the baking dish and place the biscuits on top before baking.

Enjoy this Chicken Bubble Biscuit Bake as a comforting meal that's easy to prepare. It's a pantry-friendly dish that can be customized with homemade biscuits and canned chicken for added convenience.

Variation:

• For a lighter version, use reduced-fat sour cream and cheese, and opt for low-sodium cream of chicken soup.

Made these for a party, and they vanished really quickly! Everyone sought me out on how I created these!

 

Crispy Hashbrown Sausage Bites

These Crispy Hashbrown Sausage Bites are a delightful combination of hashbrowns, sausage, and cheese, offering a crispy exterior with a soft, savory interior. Perfect for breakfast, lunch, or as appetizers, these versatile bites are sure to please any crowd.

Pair them with scrambled eggs and fruit for a hearty breakfast, or serve alongside baked beans and a green salad for a satisfying brunch. As appetizers, they shine on a platter with a selection of dipping sauces like ranch and spicy ketchup.

Ingredients:

• 1 pound ground breakfast sausage
• 4 cups shredded frozen hash browns
• 8 ounces low-fat cream cheese
• 2 1/2 cups Bisquick baking mix
• 1/2 cup shredded cheddar cheese

Directions:

1. Preheat the oven to 400°F (200°C) and grease a muffin tin or baking dish.
2. In a mixing bowl, combine the ground sausage and cream cheese. Add the shredded cheddar cheese and Bisquick baking mix. Incorporate the frozen shredded hash browns into the mixture, ensuring everything is well combined.
3. Using your hands, roll the mixture into balls approximately one inch in size. Arrange them on the greased baking sheet.
4. Bake in the preheated oven for 20 to 25 minutes, until the center is firm and the tops are golden brown.
5. Optional: Top some of the Crispy Hashbrown Sausage Bites with additional shredded cheese and serve with your favorite dipping sauce.

These Crispy Hashbrown Sausage Bites are perfect for any occasion—whether as a show-stopping appetizer, a filling snack, or a delicious breakfast treat. Enjoy the savory flavors of sausage, crispy hashbrowns, and creamy cheese in every bite.

Variation:

• Experiment with different cheeses or add herbs like chopped chives or parsley for added flavor.

Coat chicken with flour, then place in a slow cooker. Just four additional items will make for a great meal.

 

Sriracha Chicken with Marmalade

This Sriracha chicken dish offers a perfect balance of mildly sweet and spicy flavors, making it a delightful twist on a beloved classic. The use of orange marmalade enhances the dish with its subtle sweetness, allowing the spicy kick of Sriracha sauce to shine.

This recipe is not only unique in its flavor profile but also in its simplicity and ease of preparation. Just combine the ingredients and let the slow cooker do the work; no initial cooking or browning required. With only five ingredients and under four hours of cooking time, this dish exemplifies the elegance of simplicity in cooking.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 1 cup orange marmalade
• 1/4 cup Sriracha sauce
• Juice of 2 limes

Directions:

1. Gently coat the chicken thighs with all-purpose flour, shaking off any excess.
2. In a separate bowl, whisk together the orange marmalade, Sriracha sauce, and lime juice until well blended.
3. Arrange the chicken thighs in a single layer at the bottom of a 6-quart slow cooker.
4. Pour the marmalade-Sriracha mixture evenly over the chicken.
5. Cover the slow cooker and cook on low for four hours. While not necessary, stirring halfway through helps distribute the sauce evenly.
6. Once cooked, the chicken will be tender, beautifully orange, and ready to serve.

This Sriracha chicken dish isn't just a meal; it's a delightful fusion of flavors that promises satisfaction with minimal cooking effort. Perfect for anyone seeking a wonderfully unique take on a classic favorite.

Variation:

• For a spicier kick, increase the amount of Sriracha sauce according to your taste preference.
• Serve with steamed rice or roasted vegetables for a complete meal.