Tropical Pineapple Delight Dessert

 

Pineapple Delight

What You Need

Ingredients

• 1 cup crushed graham crackers
• 1/2 cup melted unsalted butter
• 1/2 cup sugar
• 2 cups whipped cream
• 8 ounces whipped cream cheese
• 20 oz crushed pineapple, drained

Instructions

1. In a medium bowl, combine the sugar, melted butter, and graham cracker crumbs.
2. Form a crust by pressing the mixture firmly into an 8×8 pan.
3. In a separate bowl, mix the whipped cream and half of the whipped cream cheese until thoroughly combined. Spread this mixture evenly over the crust.
4. In the same bowl, mix the drained pineapple with the remaining whipped cream cheese until well combined.
5. Spread the pineapple mixture over the cream cheese layer.
6. Place the dessert in the refrigerator to set, preferably for at least four hours, but overnight is best.
7. Optional: Before serving, top with additional whipped cream and crumbled graham crackers.

Tips and Variations

• Add a tropical twist by incorporating diced peaches or mango chunks.
• Mix crushed nuts into the crust for added texture and flavor.
• Reduce the sugar for a less sweet dessert, or use low-sugar whipped cream.
• For a vegan version, substitute coconut cream for the whipped cream and use a dairy-free cream cheese.

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Ingredients

• 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
• Salt and pepper to taste
• 1 onion, sliced
• 4 cloves garlic, chopped
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 cup beef broth
• 2 tablespoons flour (use rice flour for gluten-free)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons coarsely ground black pepper
• Salt to taste

Instructions

1. Season the roast with salt and pepper to taste, and place it in the slow cooker. Top with the sliced onions, chopped garlic, rosemary, thyme, and beef broth.
2. Cook on low for 8-10 hours.
3. Remove the roast from the slow cooker and set aside.
4. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat. Sprinkle in the flour and cook until lightly golden brown.
5. Add the remaining liquid from the slow cooker to the saucepan, along with the Dijon mustard (if using), Worcestershire sauce, and coarsely ground black pepper. Stir well and cook until the gravy thickens.
6. Season the gravy with additional salt to taste if needed.
7. Slice the roast and serve with the gravy.

My hubby couldn’t believe it was just 4 ingredients

 

Easy Sausage Muffins

Ingredients

• 1 pound sausage
• 1 cup Bisquick mix
• 1 cup cheddar cheese
• 4 eggs

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Brown the sausage in a skillet over medium heat.
3. In a mixing bowl, beat the eggs. Add the cheese and Bisquick mix, and mix well. Fold in the cooked sausage.
4. Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
5. Bake for 25 minutes or until the muffins are golden brown.
6. Allow the muffins to cool for a few minutes before serving.

Easy Sausage Muffins are proof of the pleasure of simple, delicious meals that do not compromise on taste even with a few ingredients. They are very popular in our house, especially with my husband who waits for them every morning. Give them a try and see if these muffins will be the perfect addition to your breakfast.

Garlic Lemon Butter Scallops

 

Ingredients

• 1/4 lb sea scallops, side muscle removed
• 1/2 tablespoon olive oil
• 3 tablespoons butter
• 1 clove of garlic, minced
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped parsley
• Salt and ground black pepper

Instructions

1. Before cooking, pat the scallops dry with paper towels and sprinkle generously with sea salt.
2. Add olive oil and 1 tablespoon of butter to a large sauté pan or cast-iron skillet over medium heat. Heat until the oil is hot and nearly smoking.
3. Add the scallops and cook for 1 1/2-2 minutes per side, until a golden crust forms on both sides. Do not overcrowd the pan; cook in batches if necessary. Remove the scallops from the pan and set aside.
4. Add the remaining 2 tablespoons of butter to the pan over low heat. Add the minced garlic and cook for about 2 minutes until fragrant.
5. Add the lemon juice and return the scallops to the pan. Heat for 1-2 minutes, turning the scallops a few times to coat them in the lemon butter.
6. Sprinkle with chopped parsley, salt, and pepper to taste. Serve immediately.

Grandma’s Cinnamon Rolls

 

Grandma’s Cinnamon Rolls

I made these a few days ago for my wife and teenage granddaughters. They were gone in an hour. Easy to do and fun. Next time, I’ll probably add a few tablespoons of brown sugar to the filling mixture. Great recipe. Very similar to the one I had in my old Betty Crocker book that I lost years ago. One time-saver I would add is to cut the roll with large scissors instead of the rope. It's easier. Additionally, you can put the dough and rolls in the oven to rise and speed up the process.

Simply place a pot of freshly boiled water on the bottom of the oven and place the rack a few centimeters above it. Place your dough on the rack over the water, covered with greased wax paper and a towel. Do the same with your cinnamon roll molds. Be sure to remove the rolls when you remove them from the oven and remove them from the water before preheating the oven. A real time saver. This recipe is simple, quick, and easy, and tastes delicious.

I remember doing this years ago when I had my book that was lost in a move. I made the whole batch and put one part in the freezer without icing, took it out, put one part in, and warmed it up for about 10 minutes and made the icing in a bowl. It’s so easy and quick at any time. Impressively! I love your videos! I’m going to make these for Christmas with freshly ground flour! I love you both! I remember the first time I ate them! It was at your wedding reception… it was wonderful. Thank you for posting. I can’t wait to make them for my family. I added the zest and juice of a clementine to the sugar-cinnamon mixture and soaked the raisins in a mixture of Grand Marnier and Amaretto. I also put some of the drink mixture on the sliced ​​rolls before they rise. Very rich.

Ingredients

• 3 cups flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1/3 cup vegetable shortening
• 1 egg
• 1 1/2 cups milk
• 4-5 tablespoons cinnamon
• 2 cups brown sugar
• 3/4 cup softened butter

Instructions

1. Mix the flour, sugar, baking powder, salt, and butter with your hands.
2. In a separate bowl, mix egg and milk.
3. Make a hole in the center of the dry ingredients.
4. Add the liquid ingredients and mix with a spoon.
5. After mixing, place on a floured work surface.
6. Roll out the dough to about 0.6 cm thick.
7. Spread soft butter on top.
8. Cover butter with brown sugar and sprinkle cinnamon on top. If you need to use more cinnamon than recommended, that’s no problem.
9. Roll up the dough tightly.
10. Cut into about 1 cm thick slices and place on a greased baking tray or baking paper.
11. Bake at 400°F (200°C) for 12-15 minutes.
12. Let cool on a rack. Enjoy!

Baked Pork Chops with Potatoes

 

Baked Pork Chops with Potatoes: A Hearty and Delicious Dinner

Introduction

This picture showcases a mouth-watering dish of baked pork chops with potatoes. This hearty and comforting meal is perfect for a family dinner or a special occasion. The pork chops are seasoned to perfection, and the potatoes are tender and flavorful, creating a dish that is sure to satisfy everyone’s taste buds.

Ingredients

To recreate this delicious meal, you will need the following ingredients:

• 6 bone-in pork chops
• 4 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 cups shredded cheese (cheddar or your preference)
• 2 cups heavy cream
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Pork Chops

Season the Pork Chops:

• Preheat your oven to 375°F (190°C).
• In a small bowl, mix together the salt, black pepper, paprika, and dried thyme.
• Rub the seasoning mixture all over the pork chops, ensuring they are evenly coated.

Sear the Pork Chops:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Sear the pork chops for 2-3 minutes on each side until they are golden brown. This helps to lock in the juices and adds a delicious crust.

Step 2: Prepare the Potatoes

Layer the Potatoes and Onions:

• In a large baking dish, arrange the thinly sliced potatoes and onions in an even layer.
• Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.

Add the Cheese:

• Sprinkle half of the shredded cheese over the potatoes and onions.

Step 3: Assemble and Bake

Arrange the Pork Chops:

• Place the seared pork chops on top of the potato and onion layer in the baking dish.

Add the Cream and Garlic:

• In a small bowl, mix the heavy cream with the minced garlic.
• Pour the cream mixture over the pork chops and potatoes.

Top with Remaining Cheese:

• Sprinkle the remaining shredded cheese over the top.

Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly, and the potatoes are tender.

Step 4: Garnish and Serve

Garnish:

• Remove the dish from the oven and let it rest for a few minutes.
• Garnish with freshly chopped parsley for a pop of color and added freshness.

Serve:

• Serve the baked pork chops with potatoes hot, straight from the baking dish. Enjoy this hearty and delicious meal with your favorite side salad or vegetable.

Tips for Perfect Baked Pork Chops

• Choose the Right Cut: Bone-in pork chops tend to stay juicier and have more flavor compared to boneless chops.
• Don’t Overcook: Keep an eye on the baking time to ensure the pork chops remain tender and juicy.
• Season Well: Proper seasoning enhances the flavors of both the pork chops and the potatoes.

Conclusion

This baked pork chops with potatoes recipe is a fantastic way to enjoy a comforting and satisfying meal. With its combination of juicy pork chops, tender potatoes, and rich, cheesy sauce, it is sure to become a favorite in your household. Give it a try and savor the delightful flavors of this hearty dish.

FAMOUS CREAM PUFFS

 

Cream Puffs with Mom’s Celebrated Filling Recipe

Ingredients

For the Cream Puffs:

• 1 stick butter
• 1 cup water
• 1 teaspoon vanilla
• 1 cup flour
• 4 eggs

For Mom’s Celebrated Filling:

• 1/2 quart heavy cream
• 1 package (3.4 ounces) instant vanilla pudding
• 1/3 cup milk

Instructions

1. Prepare the Cream Puffs:
   • Preheat your oven to 400°F (200°C).
   • In a saucepan, bring the water, butter, and vanilla to a boil.
   • Add the flour and stir constantly until the mixture leaves the sides of the pot and forms a ball.
   • Remove from heat and let cool.
   • Beat in the eggs one at a time until the mixture is smooth.
   • Drop by tablespoonfuls onto parchment-lined cookie sheets (you should have about 8 for large cream puffs).
   • Bake for approximately 40 minutes.
   • Optional: After baking, poke each puff with a toothpick and return them to the oven with the door slightly open to cool. This helps prevent deflating.
2. Prepare the Filling:
   • In a blender, beat the heavy cream, instant vanilla pudding, and milk until thick.
3. Assemble the Cream Puffs:
   • Let the baked puffs cool completely.
   • Slice each puff in half and pipe or scoop in Mom’s filling.
   • Dust with powdered sugar or drizzle with melted chocolate.

Pickled Beets

 

Pickled Beets Recipe

Ingredients

• 8 medium-sized beets
• 1 cup vinegar
• 1/2 cup sugar
• 1-1/2 teaspoon whole cinnamon
• 1-1/2 teaspoon whole cloves
• 1/2 teaspoon salt

Instructions

1. Prepare the Beets:
   • Place the beets in a Dutch oven and add enough water to cover them.
   • Bring to a boil. Reduce heat and cook with the lid closed for 25-30 minutes or until tender.
   • Remove from water and let cool. Peel and cut the beets; place in a bowl and set aside.
2. Make the Pickling Solution:
   • In a small saucepan, combine the vinegar, sugar, cinnamon, cloves, and salt.
   • Bring to a boil and boil for 5 minutes.
3. Pickle the Beets:
   • Pour the pickling solution over the beets.
   • Refrigerate for at least 1 hour before serving to allow flavors to meld.
   • Drain before serving if desired.

Baked Potatoes with Shrimp Recipe

 

Baked Potatoes with Shrimp Recipe

Treat yourself to the best comfort food with our unique Baked Potatoes with Shrimp recipe. This dish combines the creamy, earthy flavor of baked potatoes with the juicy, slightly sweet flavor of shrimp, packed into a dish that is sure to impress. Perfect for a cozy dinner or a special occasion. This recipe is designed to tantalize your taste buds and leave you wanting more. Follow these detailed steps to create a culinary masterpiece that will have your guests savoring every bite.

Ingredients

• 4 large russet potatoes, washed and cleaned
• 1 pound (450 g) shrimp, peeled and deveined
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 1 cup grated cheddar cheese
• 2 spring onions, thinly sliced
• 2 garlic cloves, chopped
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil
• Paprika for garnish

Instructions

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C). This high temperature is perfect for baking potatoes until they are fluffy on the inside and crispy on the outside.
2. Prepare the potatoes:
   • Prick the potatoes several times with a fork. This allows steam to escape during baking.
   • Rub the potatoes with olive oil and sprinkle with salt. This enhances the flavor and helps crisp the skin.
   • Place the potatoes on a baking sheet and bake for about 1 hour or until tender when pierced with a fork.
3. Cook the shrimp:
   • While the potatoes are baking, heat a skillet over medium-high heat. Add a drizzle of olive oil and minced garlic and sauté until fragrant.
   • Add the shrimp to the pan, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Set aside.
4. Prepare the filling:
   • Once the potatoes are cooked, let them cool slightly and then cut each potato in half. Scoop out the insides and place them in a bowl. Make sure the skins remain intact.
   • Add sour cream, butter, half of the cheddar cheese, salt, and pepper to the potato insides. Mix until a smooth and creamy mixture is formed.
   • Stir in the cooked shrimp (reserving some for garnish), half of the spring onions, and the parsley.
5. Stuff the Potatoes:
   • Spoon the shrimp and potato mixture back into the potato skins. Top with the remaining cheddar cheese.
6. Bake Again:
   • Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for another 15 to 20 minutes or until the cheese is melted and bubbly.
7. Garnish and serve:
   • Garnish the baked potatoes with the reserved shrimp, the remaining spring onions, and a pinch of paprika for color.
   • Serve hot, with additional sour cream on the side if desired.

Tips for Perfection

• Choice of potatoes: Choose russet potatoes that are uniform in size for even cooking.
• Shrimp Size: Medium to large shrimp are ideal for this recipe as they provide a filling bite.
• Customize your filling: Feel free to add additional ingredients such as pieces of bacon, different types of cheese, or herbs to adapt the dish to your taste.

Visual Guide

1. Preparing potatoes: A photo of washed, pierced, and greased potatoes, ready for the oven.
2. Cooking Shrimp: A vivid image of shrimp frying and turning pink in a pan.
3. Filling to mix: A bowl with the creamy potato mixture, shrimp, and herbs.
4. Final dish: A beautifully baked potato, golden and bubbly with cheese, garnished with shrimp and a sprinkle of greens.

Creamy Lemon Squares Recipe

 

Creamy Lemon Squares Recipe

Lemon squares are a classic dessert known for their delightful combination of tangy lemon filling and sweet, buttery crust. These creamy lemon squares take it a step further with an extra smooth and luscious texture, making them an irresistible treat for any occasion. Here’s a detailed recipe to help you create these delectable squares at home.

Ingredients

For the Crust:

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

For the Lemon Filling:

• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 2/3 cup freshly squeezed lemon juice (about 4-5 lemons)
• 1 tablespoon lemon zest

For the Creamy Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the Pan:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving an overhang on two sides for easy removal.

Make the Crust:

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

Prepare the Lemon Filling:

1. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
2. Pour the lemon filling over the pre-baked crust, spreading it out evenly.

Bake the Lemon Squares:

1. Return the dish to the oven and bake for 15-20 minutes, or until the filling is set and slightly firm to the touch.
2. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and set.

Prepare the Creamy Topping:

1. In a medium bowl, whip the heavy cream until it starts to thicken.
2. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
3. Spread the whipped cream evenly over the chilled lemon filling.

Serve:

1. Carefully lift the lemon squares out of the pan using the parchment paper overhang.
2. Cut into squares using a sharp knife, wiping the knife clean between cuts for neat slices.

Tips for Perfect Lemon Squares:

• Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice can have a different taste and acidity level.
• Room Temperature Ingredients: Ensure that your egg yolks are at room temperature to achieve a smoother filling.
• Chilling Time: Do not rush the chilling process. Allowing the lemon squares to chill completely helps them set properly and makes them easier to cut.
• Clean Cuts: Use a clean, sharp knife to cut the squares, wiping it between cuts to keep the edges neat.

Conclusion

Creamy lemon squares are a delightful blend of tart and sweet, with a rich and smooth texture that makes them a standout dessert. This recipe ensures a perfect balance of flavors and a satisfyingly creamy finish. Whether you’re making them for a special occasion or just to satisfy a lemon craving, these lemon squares are sure to impress. Enjoy your baking and happy eating!