Apple Butter

 

Homemade Apple Butter

Our apple butter recipe will fill your house with the aroma of cooking apples and spices.

Ingredients:

• 6 1/2 pounds apples, peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions:

1. Place the apples in a slow cooker.
2. Add the sugars, cinnamon, salt, and vanilla to the crockpot. Mix well.
3. Cook in the slow cooker on low for about 10 hours, stirring every couple of hours. The apple butter should be thick and dark brown.
4. If desired, use a blender to puree the apple butter until smooth.
5. Cover and refrigerate for up to two weeks or freeze in small containers.

Enjoy!

Keto Twix Cookies

 

Keto Twix Cookies

Ingredients:

Cookie Base:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Caramel Layer:

• 1/2 cup sugar-free caramel sauce (store-bought or homemade with keto-friendly sweeteners)

Chocolate Coating:

• 1 cup sugar-free chocolate chips
• 2 tablespoons coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, softened butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until you have a dough that sticks together.
3. Take small portions of the dough and roll them into small ball shapes. Flatten each ball with your hands to create a cookie shape. Place the cookies on the prepared baking sheet.
4. Use a fork to create small lines and marks on the top of each cookie, resembling the texture of Twix cookies.
5. Bake the cookies in the preheated oven for about 12-15 minutes or until they are lightly golden around the edges. Keep an eye on them to avoid over-baking.
6. Remove the cookies from the oven and let them cool completely on the baking sheet.
7. Once the cookies have cooled, spread a layer of sugar-free caramel sauce on top of each cookie.
8. In a microwave-safe bowl, melt the sugar-free chocolate chips and coconut oil together until smooth and well combined. You can also melt the chocolate using a double boiler on the stovetop.
9. Dip each caramel-topped cookie into the melted chocolate, coating it entirely. Use a fork to lift the cookie out of the chocolate and tap off any excess chocolate.
10. Place the chocolate-coated cookies on a wire rack or parchment paper to set. You can also refrigerate them briefly to speed up the setting process.
11. Once the chocolate has set, your Keto Twix Cookies are ready to enjoy!

These delicious cookies offer a fantastic combination of crunchy cookie base, creamy caramel layer, and a rich chocolate coating, all while staying low-carb and keto-friendly. Enjoy this guilt-free treat!

Italian Drunken Noodles

 

“Drunken” Pasta

To maintain excitement and progress, keep the blood circulating, and prevent stagnation in different parts of the body, life needs occasional shake-ups.

I view life like a jug of unfiltered apple or orange juice. Over time, the pulp, rich with flavor, settles at the bottom unless you shake it. The liquid on top then tastes watered down and flat, never achieving its full potential. If it tastes merely “OK” or “so-so,” it won’t be memorable.

Moreover, when something is merely “average” or “mediocre,” it’s simple to lose interest, isn’t it?

By consistently shaking the jug of unfiltered juice, the sugary sediments dissolve into the vibrant liquid, enriching each iced glass with an exceptionally rich and delicious flavor.

In my view, we exist in a perpetually stagnant “juice jug” that, unless occasionally stirred, can never capture the tantalizing flavors life has to offer. We’ll just keep sipping the thin liquid at the surface, gradually realizing that everything tastes bland, without understanding why.

What You Need:

• Olive oil
• 4 links spicy Italian sausage, casings removed
• 1 large onion, quartered and thinly sliced
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through a garlic press
• ½ cup white wine (Chardonnay recommended)
• 1 can diced tomatoes with juice
• 2 tablespoons chopped flat-leaf parsley
• ¼ cup fresh basil leaves, julienned and divided
• 8 oz uncooked pappardelle noodles

Setting Up:

1. In a skillet over medium-high heat, brown the spicy Italian sausage, crumbling it into small pieces and cooking for a few minutes on each side until fairly chunky. Transfer to a small bowl and set aside to cool.
2. Toss in the sliced onion with the sausage fat. Cook, tossing occasionally, until the onion begins to caramelize and turn brown, about 5 minutes. Add a splash more olive oil if needed to prevent burning.
3. Once the onion is golden, add salt, Italian seasoning, and cracked black pepper; stir thoroughly. Add the sliced bell peppers and sauté with the onion for about 2 minutes, until they soften slightly and turn golden.
4. When the garlic releases its aroma, pour in the white wine and let it simmer until almost completely evaporated.
5. Add the browned sausage back to the pan and mix in the diced tomatoes along with their juice. Stir gently and let it simmer for 3–4 minutes to blend the flavors.
6. To finish the sauce, stir in the chopped parsley and half of the julienned basil. Whisk in 2-3 tablespoons of olive oil for a smooth, rich flavor. Keep the sauce warm as you prepare the noodles.
7. Cook the pappardelle noodles according to the package instructions. Once drained, add them to the sauce. Toss gently with tongs until well combined. Taste and adjust seasoning with salt or pepper if needed.
8. Distribute the “Drunken” noodles evenly among dishes before serving. Garnish with the remaining julienned basil and, if desired, add shaved Parmesan and a final drizzle of olive oil.

JANET’S RICH BANANA BREAD

 

Janet’s Rich Banana Bread

Ingredients

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, mix the melted butter and sugar. Add the eggs and vanilla extract, and combine well.
3. In a separate bowl, blend together the flour, baking soda, and salt.
4. Gradually stir the dry ingredients into the butter mixture until smooth.
5. Gently fold in the sour cream, walnuts, and sliced bananas.
6. Pour the batter evenly into the prepared loaf pan.
7. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy!

Enjoy your homemade Janet’s Rich Banana Bread as a delicious breakfast option, a snack, or a dessert. The combination of sour cream and bananas ensures a moist texture, while the walnuts add a delightful crunch, making every bite a delightful experience.

No bake chocolate eclair

 

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No-Bake Éclair Cake

Ingredients

• 1 bag of graham crackers
• 2 boxes of instant vanilla pudding mix
• 3 cups whole milk
• 1/2 cup semi-sweet chocolate chips

Preparation

Prepare the Pudding:

1. In a large bowl, combine the instant vanilla pudding mix with 3 cups of whole milk.
2. Whisk until the mixture thickens.

Assemble the Cake:

1. In a 9 x 13 inch baking dish, arrange a layer of graham crackers to cover the bottom.
2. Spread half of the prepared vanilla pudding over the graham cracker layer.
3. Add another layer of graham crackers on top of the pudding.
4. Spread the remaining pudding over the second graham cracker layer.
5. Top with a final layer of graham crackers.

Prepare the Chocolate Topping:

1. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth and fully melted.
2. Pour the melted chocolate over the top layer of graham crackers, spreading it evenly across the surface.

Chill the Cake:

1. Refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften and the layers to set.
2. Once set, cut the cake into squares and serve chilled.

Enjoy your no-bake éclair cake!

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Egg rolls filled with Philly cheesesteak

 

Philly Cheesesteak Egg Rolls

Ingredients

• 1 pound minced meat
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper powder
• 2 tablespoons butter
• 1 onion, chopped into small pieces
• 1/2 green bell pepper, chopped into small pieces
• 24 egg roll wrappers
• 12 slices American cheese
• 3/4 cup vegetable oil for frying

Instructions

1. Heat a frying pan over medium heat. Cook the minced meat until browned, about 5 to 7 minutes, breaking it up as little as possible.
2. Add Worcestershire sauce, salt, and pepper to the meat. Stir gently, then remove the meat from the pan.
3. Melt butter in the same pan. Add onion and green bell pepper, cooking for 5 to 7 minutes until browned. Add the cooked beef back into the pan and mix well. Allow the filling to cool while preparing the wrappers.
4. Lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper.
5. Spoon 3 tablespoons of the filling onto each wrapper. Fold the bottom left corner over the filling, then fold in the sides, sealing the edges with water as you roll it tightly.
6. Heat 1 inch of oil in a large pot over medium-high heat. Fry 3 to 4 egg rolls at a time, cooking until golden brown (about 3 to 4 minutes). Repeat with the remaining egg rolls.

Tips for Delicious Philly Cheesesteak Egg Rolls

• Steak: You can also use ribeye or flank steak instead of ground beef. Slice it into small pieces for easier eating.
• Cheese: Replace Monterey Jack with provolone, Swiss, or add flavor with pepper jack cheese.
• Peppers and Onions: Use red, yellow, or orange peppers for more color. A red onion adds a nice touch.
• Wrappers: Don’t stress about wrapping. Instructions are usually on the package. Use water to seal them properly.
• Dip: Try dipping your egg rolls in cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Snowball Cookies

 

Snowball Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 2 Tbsp cornstarch
• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans (or use pecan cookie chips for convenience)
• 1 1/2 cups powdered sugar, for coating

Instructions

1. Preheat oven to 350°F (180°C).
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy (about 20 seconds).
3. Add 1/2 cup powdered sugar and salt, and mix well. Blend in the vanilla extract.
4. Sprinkle the cornstarch over the mixture. With the mixer on low speed, slowly add the flour and mix just until combined. Stir in the pecans.
5. Scoop the dough, 1 tablespoon at a time, and roll it into balls. Place the balls on ungreased baking sheets.
6. Bake in the preheated oven for 13–15 minutes, until the bottom edges are lightly golden. If you experience spreading, chill the dough balls for 1 hour before baking.
7. These cookies are best when dry in texture, so do not underbake. They should be dry but melt-in-your-mouth delicious.
8. Once baked, remove from the oven and allow to cool for a few minutes. While still warm, roll the cookies in 1 1/2 cups powdered sugar.
9. Transfer the cookies to a wire rack to cool. After they cool completely, roll them in powdered sugar again, pressing gently to apply a thick coating.
10. Store cookies in an airtight container.

Notes

• If the dough spreads too much while baking, chilling it before baking can help maintain the shape.
• These cookies are intended to be dry but still melt in your mouth. Avoid underbaking for the best texture.

Butter Bars From Scratch Gooey Goodness

 

Ingredients

Crust

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 3/4 cup butter, at room temperature

Filling

• 8 oz cream cheese, at room temperature
• 3 large eggs
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Place the flour, granulated sugar, baking powder, salt, butter, and eggs in a large mixing bowl. Beat with an electric mixer on low just until a dough forms.
2. Line a 9×13 baking dish with foil and spray with nonstick cooking spray, or just spray your pan directly with a good coating of cooking spray if you prefer not to use foil. (The foil makes it easier to remove the bars and get clean cuts, but it's optional.)
3. Pat the dough into the bottom of the prepared pan and set aside.
4. In another large mixing bowl, beat the cream cheese until smooth and creamy. Add the 3 eggs, vanilla, and powdered sugar, and beat until smooth with no lumps.
5. Pour the cream cheese mixture over the crust in the pan.
6. Bake at 350°F for about 50 minutes, or until the top is golden brown. The bars should remain slightly gooey in the middle, so don't rely on the toothpick test—use the golden color as your guide.
7. Allow the bars to cool completely before cutting, so the top layer sets nicely.

Notes

Hint: These bars are delicious warm but may not cut as cleanly. I suggest enjoying one warm and then letting the rest cool for neater slices—but you didn’t hear that from me!

Nutrition

Calories: 209 kcal per serving

Lemon Custard Cake Recipe 99

 

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons butter, softened
• 1/4 cup vegetable oil
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1/3 cup fresh lemon juice
• 1 1/4 cups whole milk
• Powdered sugar for dusting

Directions:

1. Preheat your oven to 350°F and lightly grease an 8-inch cake pan. Optionally, line the pan with parchment paper for easier removal.
2. Sift together the flour, baking powder, and salt in a medium-sized bowl.
3. In a large mixing bowl, beat the sugar, butter, and oil until light and fluffy. Gradually blend in the egg yolks, one at a time, followed by the vanilla extract and lemon zest.
4. Add the dry ingredients to the sugar mixture incrementally, alternating with the lemon juice and milk, until the batter is smooth.
5. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter, ensuring they are fully incorporated without overmixing.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for a few minutes in the pan before removing. Let it cool completely on a wire rack.
9. Dust with powdered sugar before serving for an elegant finish.

Variations & Tips:

• For an orange-flavored version, substitute lemon juice and zest with orange.
• To create a dairy-free alternative, replace whole milk with almond or coconut milk, and use a dairy-free butter

Pecan Pie Muffins

 

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Ingredients:

• 1 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 2/3 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, combine the brown sugar, flour, and chopped pecans. Mix well and set aside.
3. In a large bowl, beat the softened butter and eggs together until smooth. Add the vanilla extract and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

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