Here is a recipe for Angel Chicken Rice Casserole

 

Angel Chicken Rice Casserole

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 packet of powdered Italian salad dressing mix
• 1 can of mushroom soup (10.75 ounces)
• ½ cup of chicken broth
• 4 ounces of softened cream cheese
• ½ cup of sour cream
• 2 cups of cooked rice (white or brown)
• ¼ cup of shredded Parmesan cheese
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 1 cup of grated mozzarella cheese
• ¼ teaspoon of black pepper
• ¼ teaspoon of garlic powder
• Fresh parsley, for garnish (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. Cook the chicken: In a large pan, melt the butter and olive oil over medium heat. Season the chicken breasts with black pepper and garlic powder. Cook each side for 5-7 minutes until browned but not completely cooked through. Remove the chicken from the pan and set aside.
3. Make the sauce: In the same pan, combine the Italian dressing mix, mushroom soup, chicken broth, cream cheese, and sour cream. Mix well until smooth and creamy. Let it simmer for 3-5 minutes.
4. Assemble the casserole: In a large baking dish (9x13 inches), spread the cooked rice in an even layer at the bottom. Place the partially cooked chicken breasts on top of the rice. Pour the sauce over the chicken and rice, ensuring everything is well coated.
5. Add cheese: Sprinkle Parmesan and mozzarella cheese evenly over the top of the casserole.
6. Bake: Cover the casserole with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.
7. Serve: Garnish with fresh parsley if desired. Enjoy your Angel Chicken Rice Casserole hot!

Tell me how it goes!

Simple and quick chocolate chips

 

Pastel de Chocolate

Ingredientes

Para la masa:

• 4 huevos enteros
• 1 ½ taza de azúcar
• ¾ taza de aceite (180 ml)
• ½ taza de agua caliente (120 ml)
• 2 cucharadas de cacao en polvo
• 1 ½ taza de harina de trigo
• 2 cucharadas de almidón de maíz
• 1 cucharada de polvo de hornear

Para hacer el almíbar:

• ½ taza de leche integral (120 ml)
• ½ envase de crema de leche
• 1 cucharada de cacao en polvo
• 1 cucharada de mantequilla
• 3 cucharadas de azúcar

Para cubrir:

• 1 ½ caja de leche condensada
• 2 cucharadas de cacao en polvo
• 1 cucharada de mantequilla
• 1 envase de nata
• Chocolate granulado (al gusto)

Instrucciones de Preparación

De la masa:

1. Coloque en una licuadora los huevos, el azúcar, el aceite, el cacao en polvo y el agua caliente. Mezcle bien hasta que la masa esté uniforme.
2. Vierta lo que está en la licuadora en un bol y añada la harina, el polvo de hornear y el almidón de maíz tamizados. Mezcle con cuidado.
3. Vierta la mezcla en un molde enmantecado y enharinado (20 cm x 30 cm) y hornee en un horno precalentado a 180 °C durante 35 a 40 minutos.

Para hacer el almíbar:

1. En una cacerola, combine todos los ingredientes, excepto el chocolate granulado.
2. Coloque a fuego medio y mezcle constantemente hasta que comience a hervir.
3. Cuando empiece a hervir, reduzca el fuego y continúe mezclando durante 2 minutos más.
4. Apague el fuego y reserve.

Para hacer la cobertura:

1. En una cacerola, combine todos los ingredientes de la cobertura.
2. Coloque a fuego medio y mezcle constantemente hasta que comience a hervir.
3. Después de hervir, espere un minuto y continúe mezclando sin parar.
4. Apague el fuego y reserve.

Ensamblaje:

1. Corte el pastel en porciones mientras aún esté en el molde.
2. Vierta el chocolate derretido aún caliente sobre el pastel para humedecerlo bien.
3. Coloque la cobertura, extienda bien y añada chocolate granulado por encima.

¡Y listo! Su pastel de chocolate está preparado para ser servido, ya sea caliente o frío.

Prepare yourself for a burst of flavors with this slowly

 

Amish-Style Pot Roast with Root Vegetables in a Crock-Pot

This Amish-style pot roast cooked in a slow cooker with vegetables is a filling and cozy dish that's perfect for busy weekdays or relaxing weekends. Coming from the basic but tasty traditions of Amish cuisine, this pot roast combines tender beef with a variety of root vegetables, creating a meal that feels like a comforting embrace at the end of a tiring day.

This pot roast goes great with some crunchy bread to soak up the tasty juices, or you can also serve it with a basic green salad to add some freshness to the dish. For a treat, creamy mashed potatoes are a great side dish to complete your meal.

Ingredients

• 3-4 pounds chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 4 carrots, peeled and cut into pieces
• 3 parsnips, peeled and cut into pieces
• 2 potatoes, peeled and cut into pieces
• 2 cups beef broth
• 1 cup red wine (or more beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 bay leaves

Instructions

1. Sprinkle the chuck roast generously with salt and pepper.
2. In a large frying pan, heat olive oil over medium-high heat. Sear the meat on each side until browned, about 4-5 minutes per side.
3. Transfer the roast to the crockpot.
4. In the same pan, add the diced onion and garlic. Cook until softened and fragrant, about 3 minutes.
5. Transfer the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes.
6. In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
7. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is tender and the vegetables are fully cooked.
8. Remove the thyme sprigs and bay leaves before serving.
9. Shred the meat with two forks, if desired, and mix it with the liquid. Serve hot.

Bread with Orange and Cranberries

 

Orange Cranberry Bread with Glaze

Ingredients

To make the bread, you will need:

• 2 cups regular flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3/4 cup orange juice
• Grated peel of 1 orange
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon orange zest

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch baking pan with oil or butter.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, orange juice, grated orange peel, egg, and vanilla extract until fully combined.
4. Mix the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
5. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the glaze, mix the powdered sugar, orange juice, and orange zest together. Drizzle the glaze over the cooled bread.

Preparation Time: 15 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 15 minutes

Calories: 240 per piece | Servings: 10

HEAVENLY PINEAPPLE CHEESEBALL

 

Heavenly Pineapple Cheeseball

This Heavenly Pineapple Cheeseball recipe is always a huge hit at any gathering or party. Don’t let the combination of ingredients deter you—it wouldn’t be a favorite if it didn’t taste amazing! I got this recipe from a dear friend whose mother made it for special occasions. He wanted to share one of her best and favorite recipes after she passed on.

Ingredients

• 2 packages of softened, room temperature cream cheese
• 1 can crushed pineapple, drained very well
• ½ cup chopped green onions
• ½ cup chopped green pepper
• 1 tsp seasoning salt
• 1 tsp lemon pepper seasoning
• 2 cups pecans, chopped nicely
• Assorted crackers for serving

How to Make Heavenly Pineapple Cheeseball

First Step:

1. In a large bowl, beat the cream cheese until smooth.
2. Gently fold in the vegetables.

Second Step:

1. Add the seasonings.
2. Mix in ½ cup of the chopped pecans.

Third Step:

1. Place the mixture on a sheet of plastic wrap, then roll and shape it into a ball.
2. Refrigerate overnight.

Fourth Step:

1. Just before serving, roll the cheeseball in the remaining chopped pecans.
2. Set the cheeseball onto the center of a plate and surround it with a variety of crackers.

Enjoy!

Homemade Crepes Recipe

 

Basic Crepe Recipe

This basic crepe recipe is perfect for your favorite crepe fillings and toppings. Before beginning, watch the helpful video tutorial and read the instructions and recipe notes below.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ teaspoon salt
• 2 tablespoons butter, melted

Instructions

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
3. Heat a lightly greased griddle or frying pan over medium-high heat.
4. Pour or ladle the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so that the batter coats the surface evenly.
5. Cook the crepe for about 2 minutes, until the bottom is light brown.
6. Loosen with a spatula, turn, and cook the other side. Serve hot.

Enjoy!

Southern Chocolate Cobbler

 

Old-Time Chocolate Cobbler

This old-time chocolate cobbler is rich and wonderful! It’s perfect for potlucks and get-togethers. It’s fast, easy, and always a hit.

Rich, hot, gooey, fluffy chocolatey goodness is how I’d describe old-fashioned chocolate cobbler. If you love molten lava cakes, then you are going to flip your wig over chocolate cobbler! Not only is it pretty much fail-proof, but it’s casual enough to serve after a weekday dinner and decadent enough for special occasions.

Ingredients

For the Batter:

• 1/2 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract

For the Topping:

• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 cups boiling water
• Vanilla ice cream, for serving

How to Make Southern Chocolate Cobbler

1. Preheat the oven to 350°F (175°C).
2. Place butter in a 9×13-inch baking dish and put it in the oven. Once the butter has melted, remove and set aside.
3. In a bowl, stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon into the baking dish over melted butter, but do not stir.
4. In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder. Sprinkle over the batter in the pan. Pour boiling water over the topping, but again, do not stir.
5. Bake until the top has set, about 35-40 minutes. The bottom will be loose and a bit gooey.
6. Let cool for 15 minutes before serving.

Enjoy with a scoop of vanilla ice cream!

Buttermilk Pie

 

Buttermilk Pie

Buttermilk Pie is an old-fashioned Southern favorite. You don’t have to like buttermilk to enjoy this great-tasting custard-like dessert. Buttermilk pie is great for the holidays or just any time, and it's so easy to make. You can’t go wrong with this pie, and I’ve never served it to anyone who didn’t like it. This is an old-fashioned, easy recipe your family will love.

Ingredients (Servings: 8)

• 3 eggs
• 1 ½ cups white sugar
• ½ cup butter, softened
• 3 tablespoons all-purpose flour
• 1 cup buttermilk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ⅛ teaspoon freshly grated nutmeg
• 1 (9 inch) unbaked pie crust

How to Make Buttermilk Pie

1. Preheat the oven to 350°F (175°C).
2. Beat eggs until frothy. Add sugar, butter, and flour, and beat until smooth.
3. Stir in buttermilk, lemon juice, vanilla, and nutmeg. Pour into the pie shell.
4. Bake until the center is firm, about 40 to 60 minutes.
5. Remove from the oven and cool for 1 hour before serving.

Tips

• If the edges of your pie crust are browning too quickly, cover the pie with foil for the remainder of the baking time.
• The pie is done when the top is lightly browned, and the center still jiggles slightly. It will continue to set as it cools.
• To check if it's ready, insert a toothpick in the center; if it comes out mostly clean, your pie is ready.

Broccoli Cauliflower Salad

 

This deliciously sweet Broccoli Cauliflower Salad is the perfect addition to any potluck, holiday, family gathering, or cookout.

Ingredients

• 1 head broccoli
• 1 head cauliflower
• 1/2 lb bacon, cooked
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup sugar
• 1/2 teaspoon salt

Directions

Step 1

Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl. In a small bowl, mix mayonnaise, sour cream, sugar, and salt until well combined. Pour the mayonnaise mixture over the broccoli mixture and stir until well incorporated. Eat immediately or chill until ready to serve.

Cheesy Parmesan Mozzarella Bites

 

Ingredients:

• 1 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 egg
• 1 teaspoon onion powder

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the Parmesan cheese, mozzarella cheese, egg, and onion powder until well combined.
3. Spread the mixture evenly on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 15 minutes or until golden and bubbly.
5. Remove from the oven and let cool slightly before cutting into pieces.

Cheesy Beef Burritos

 

Cheesy Beef Burritos

These cheesy beef burritos are perfect for a hearty meal and can be customized with your favorite toppings. Enjoy a delicious and satisfying meal with this easy recipe!

Ingredients

• 1 pound (450 g) ground beef
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning mix (or homemade seasoning: 1 teaspoon each of cumin, paprika, chili powder, and onion powder)
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 cup sour cream
• 1/2 cup salsa or chopped tomatoes
• 1/2 cup chopped lettuce
• 1/4 cup chopped red onion
• 1/4 cup sliced jalapeños (optional)
• Tortilla chips, crushed, for garnish
• Fresh cilantro, chopped, for garnish
• Cheese sauce, for drizzling

Preparation

1. Prepare the Beef Filling:
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onion is soft, about 3 minutes.
   Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
   Drain excess fat if necessary. Stir in the taco seasoning and water. Simmer for 5 minutes, stirring occasionally, until the mixture thickens.
   Remove from heat and stir in the shredded cheddar cheese until melted and combined.
2. Assemble the Burritos:
   Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
   Spread a layer of sour cream over each tortilla. Spoon the beef mixture evenly onto the center of each tortilla.
   Top with salsa or chopped tomatoes, lettuce, red onion, and jalapeños if using.
3. Roll the Burritos:
   Fold in the sides of the tortilla, then roll it up from the bottom, keeping the filling tightly packed.
4. Serve:
   Place the burritos on a serving platter. Drizzle with cheese sauce and sprinkle with crushed tortilla chips.
   Garnish with chopped cilantro and serve with additional salsa on the side.

Easy Mexican Taco Lasagna

 

Easy Mexican Taco Lasagna

This flavorful Mexican-inspired dish is a delicious twist on traditional lasagna. With layers of soft tortillas, seasoned beef, salsa, and cheese, it's a quick and easy dinner the whole family will love!

Ingredients

• 1 pound lean ground beef
• 1 (1 oz) package taco seasoning mix (we recommend Old El Paso or Taco Bell)
• 1 (14 oz) can diced tomatoes with juice
• 6 soft corn tortillas (6-inch size)
• 1 cup of your favorite salsa
• ½ cup shredded Colby cheese (Mexican or taco-style cheese works great too)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a deep cast-iron skillet over medium-high heat, brown your ground beef, breaking it up into small pieces while cooking. Drain excess grease.
3. Stir in the taco seasoning and diced tomatoes (with juice) into the browned beef.
4. Line a 9×13-inch baking dish with half of the tortillas.
5. Spoon the ground beef mixture onto the tortillas.
6. Top with the remaining tortillas, then spread salsa over the top and sprinkle with shredded cheese.
7. Bake at 350°F for 20-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven, serve, and enjoy!

Peanut Butter Cookies

 

Peanut Butter Cookies

These classic peanut butter cookies are soft, chewy, and incredibly easy to make. Perfect for satisfying your sweet tooth!

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the peanut butter, granulated sugar, and brown sugar on high until creamy and smooth, about 2-3 minutes.
3. Add the egg and vanilla extract, and mix until combined.
4. Using a heaping tablespoon of dough, roll into 1 1/4-inch balls and place on the prepared baking sheet, about 2-3 inches apart.
5. Use a fork to press the cookies down, creating a cross-hatch pattern.
6. Bake in the preheated oven for about 8 minutes.
7. Let the cookies cool completely on the baking sheet before removing them.
8. Store in an airtight container and enjoy!

Instant Pot Spaghetti and Meatballs

 

Instant Pot Spaghetti and Meatballs

If you’re in the mood for some Italian, this Instant Pot spaghetti and meatballs recipe is perfect. The best part? It only takes less than one hour from start to finish!

Ingredients

• 1 tbsp Olive oil
• ½ Onion, chopped
• 1 lb Ground beef
• 2 tsp Garlic powder
• Salt and pepper to taste
• 3 tsp Minced garlic
• 1 tbsp Italian seasoning
• 1 jar Pasta sauce
• 3 cups Water
• 1 lb Spaghetti pasta
• 1 can Diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

1. Add the oil to the bottom of the Instant Pot and turn on the sauté function.
2. Sauté the onions until softened.
3. Stir in the ground beef, Italian seasoning, garlic powder, minced garlic, and salt and pepper to taste. Sauté until the meat is fully cooked. Drain the excess fat, remove the meat mixture from the Instant Pot, and set aside for later.
4. Turn off the sauté function and pour half of the water into the Instant Pot.
5. Break the spaghetti noodles in half and layer them in an “x” pattern at the bottom of the pot.
6. Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes, and remaining water. Make sure the noodles are fully submerged.
7. Place the lid on the Instant Pot, and set the valve to sealing.
8. Cook on manual high pressure for 5 minutes.
9. Allow a natural release for 5 minutes, then carefully move the valve to the venting position to release the remaining pressure.
10. Once it's safe, open the lid, return the meat mixture to the Instant Pot, and stir everything together well before serving.

Ribeye Steak Recipe

 

Ribeye Steak: Tender and Tasty

Grilled to juicy perfection, this Ribeye Steak recipe is seasoned with fresh herbs and basted with garlic butter. Everyone will adore this simple yet flavorful dish!

What Exactly is Ribeye Steak?

Ribeye is one of the most popular classic steak cuts. It comes from the same primal cut as a prime rib roast but is served as a steak. Known for its soft texture and rich flavor, ribeye is similar to chuck and makes for a tender, meaty meal.

Ingredients

• 1 rib steak
• Sea salt flakes
• Freshly ground black pepper
• 50g butter
• 2 sprigs of thyme
• 1 clove of garlic, crushed (leave skin on)

How To Make Ribeye Steak

1. Take the steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
2. Generously season the steak with salt and pepper on both sides to ensure even coverage.
3. Heat a frying pan (or two if cooking more than one steak) over medium-high heat. Add the steak to the skillet and cook for 2-3 minutes on each side, depending on thickness and desired doneness. For a 3cm steak, cook for 5 minutes total.
4. If using a meat thermometer, aim for an internal temperature of 50°C for rare, 60°C for medium, and 70°C for well-done.
5. After flipping the steak for the first time, add butter, thyme, and garlic to the pan. Stir for 1 minute, basting the steak by tilting the pan and spooning the melted butter over the steak.
6. Remove the steak from the skillet and let it rest for 5 minutes before slicing. Resting is essential to allow the juices to redistribute, keeping the meat juicy and tender.
7. Slice the steak into strips, season again if necessary, and serve with your favorite side dishes and sauce.

Cabbage Roll Casserole

 

Cabbage Roll Casserole

Made with simple ingredients, this cabbage casserole is easy to toss together and can be made ahead of time. Both the family and the cook will love this comforting dish!

Ingredients

• 2 lbs ground beef
• 1 white onion, chopped
• 2 garlic cloves, minced
• 2 (24 oz) jars marinara sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups cooked white rice
• 4 bacon strips, cooked and crumbled
• 1 medium head (2 lbs) cabbage, shredded
• 1 1/2 cups mozzarella cheese, grated

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large skillet, cook ground beef and onion over medium heat until the meat is cooked through. Add garlic and cook for 1 more minute.
3. Drain the grease and stir in 1 jar of marinara sauce, along with thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 5 minutes. Stir in bacon and rice, then remove from heat.
4. Line the baking dish with a third of the shredded cabbage. Evenly top with half of the meat and rice mixture. Add another third of the cabbage, then the remaining meat mixture, and top with the final third of the cabbage.
5. Pour the remaining jar of marinara sauce over the top. Cover tightly with aluminum foil and bake for 45 minutes.
6. Remove the foil, top with mozzarella cheese, and bake for another 10-12 minutes until the cheese is bubbly and melted.
7. Let rest for 5 minutes before serving. Enjoy!

Pineapple Juice Cake

 

Pineapple Juice Cake

This Pineapple Juice Cake is a moist, flavorful, and subtly sweet Southern treat that pairs tropical flavors with a tender texture. Perfect for family gatherings, parties, or a quiet Sunday afternoon.

Ingredients

Cake

• 1 (15.25 oz) yellow cake mix
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 eggs, room temperature

Pineapple Syrup

• 2 cups powdered sugar
• 3/4 cup pineapple juice
• 4 tablespoons butter, melted and still hot

Instructions

Cake

1. Preheat oven to 350°F (175°C) and grease a standard bundt pan.
2. In a large bowl, combine all cake ingredients and mix until just combined.
3. Transfer the batter to the prepared bundt pan and bake for 28-32 minutes, or until a toothpick inserted into the cake comes out clean.
4. Allow the cake to cool in the pan for 10-15 minutes while you prepare the syrup.

Pineapple Syrup

1. In a small bowl, mix powdered sugar and pineapple juice into the melted butter while it’s still hot. Whisk until smooth.
2. Using a fork or skewer, poke holes all over the top of the cake (while it's still in the pan).
3. Pour about ¾ of the syrup over the top of the cake.
4. Allow the syrup to soak in for 15 more minutes, then invert the cake onto a serving plate.
5. Drizzle the remaining syrup over the top of the cake.

Enjoy this moist, tropical delight!

SOUTHERN FRIED SALMON PATTIES

 

Salmon Patties

Ingredients

• 1 – 12oz. can of Pink Salmon
• 2 – whole Eggs
• 1/4 cup chopped Onions
• 1/4 cup chopped Bell Pepper
• 2 Tablespoons Yellow Corn Meal
• 1/2 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 2 Tablespoons Mayonnaise
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Texas Pete Hot Sauce
• 1/2 teaspoon Ground Black Pepper
• 1 slice crumbled White Bread
• 1/4 cup Flour (added slowly, as needed to adjust consistency)

Instructions

1. Open the canned Salmon and place in a colander in the sink to drain.
2. Remove any large bones if not wanted. They are edible however.
3. Flake the salmon with a fork and place it in a large mixing bowl.
4. Add two whole eggs, chopped onions, chopped bell peppers, corn meal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, and ground black pepper to the bowl.
5. Crumble the slice of bread and toss it into the bowl.
6. Gently mix the ingredients together, being careful not to overwork the mixture.
7. If the mixture is very moist, add flour as needed to adjust the consistency.
8. Divide and shape the mixture into four patties and set them aside.
9. Heat a skillet to medium heat and add shortening or oil for frying.
10. Place the patties in the skillet and brown the bottom.
11. Carefully turn the patties over and brown the other side.
12. When browned on both sides, remove from skillet and drain on paper towels.
13. Serve while warm and enjoy!

Cinnamon Cream Cheese Cookies

 

Cinnamon Cream Cheese Cookies

I can never resist trying a new cookie recipe, but today’s treat was an absolutely no-brainer, must-try treat for me. Cinnamon Cream Cheese Cookies—two of my favorite ingredients in one cute little cookie.

Ingredients

• ½ cup butter (1 stick), room temperature
• 4 oz cream cheese (½ block), room temperature
• 1 ½ cups powdered sugar
• 1 egg
• 1 ½ teaspoon vanilla extract
• 1 3/4 cup flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup sugar
• 1 tablespoon cinnamon

How To Make Cinnamon Cream Cheese Cookies

1. In a large bowl, combine butter and cream cheese and beat until light and smooth. Mix in powdered sugar until fully combined.
2. Add in egg and vanilla and mix until smooth.
3. In a small bowl, sift together flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet mixture.
4. Cover the bowl and chill dough in the fridge for a minimum of 60 minutes.
5. When ready to bake, preheat oven to 375°F and line a baking sheet with parchment paper.
6. Sift together sugar and cinnamon in a small bowl.
7. Scoop and roll dough into balls about 1 inch in diameter, then roll all sides in the cinnamon mixture.
8. Arrange on the baking sheet a couple of inches apart (as they will spread).
9. Bake for 8-10 minutes.

Best Ever Easy Vegetable Beef Soup

 

Easy Vegetable Beef Soup

This Easy Vegetable Beef Soup is a hearty, healthy meal that will be a hit year-round. A great way to use garden fresh veggies in the summer months or to warm up during the cooler months, this ground beef vegetable soup is one you’ll make again and again.

Ingredients

• 4 large potatoes, peeled and cubed
• 2 cups water
• 3 large carrots, sliced
• 1 large onion, chopped
• Salt and pepper to taste
• 4 cups fresh or frozen cut green beans
• 4 cups tomato juice
• 1/2 pound ground beef, cooked and drained
• 4 cups fresh or frozen corn
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 bay leaves

How To Make Best Ever Easy Vegetable Beef Soup

1. In a large saucepan, combine the potatoes, water, carrots, onion, salt, and pepper; bring to a boil.
2. Reduce heat; cover and simmer for 25 minutes or until tender.
3. Add the remaining ingredients. Cover and simmer for 30 minutes longer or until heated through, stirring occasionally.
4. Discard bay leaves before serving.