Nana’s Cornbread

 

Nana’s Cornbread

Nana’s cornbread is not just a side dish. It is a piece of history and a special family tradition that has been handed down for many generations. This cornbread recipe brings back memories of old times, when families gathered by the fire and every bite felt cozy and comforting. Ideal for dipping in gravy or spreading with butter, this cornbread is a staple of comforting Midwestern cuisine and is filled with the warmth of home in every bite. You may consider making Nana’s cornbread for its simple and traditional appeal, its crispy golden edges, and its soft, moist texture that reminds you of home and family traditions.

Nana’s cornbread goes great with chili or stew on cold nights in the Midwest. It also tastes great with collard greens, beans, or a fresh salad on the side. For breakfast, you can add a little honey or some homemade jam, just like grandma used to do.

Cornbread made by grandma

Number of portions: 8

List of items needed to prepare a dish:

• 1 cup of corn flour
• 1 cup of regular flour
• 1/4 cup of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk
• 1/2 cup of unsalted butter, melted and cooled
• 2 large eggs

Instructions

1. Heat your oven to 400°F (200°C) and grease a square baking dish or a cast-iron skillet that is 8 inches in size.
2. In a big bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Stir thoroughly to make sure all the powdered ingredients are evenly spread out.
3. In another bowl, mix the buttermilk, melted butter, and eggs until smooth.
4. Mix the wet ingredients with the dry ones until they are just combined. Be cautious not to mix too much; a few lumps are fine.
5. Put the mixture into the prepared baking dish or skillet and spread it out evenly.
6. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
7. Let the cornbread cool a bit in the pan before cutting it into squares and serving. Savor the cozy feeling with every mouthful.

Different Types and Advice

To make the cornbread sweeter, add more sugar, increasing it to 1/2 cup. If you like your food to be spicier, you can add some chopped jalapeño or a bit of cayenne pepper to the mixture. To make your baked goods more moist and soft, replace half of the buttermilk with creamed corn. Also, remember that for a crunchy crust, you can bake your cornbread in a hot cast-iron pan, just like Nana used to do.

Boston Cream Pie Pound Cake

 

Boston Cream Pie Pound Cake

Welcome to the indulgent world of desserts where classic flavors meet innovative twists! Today, we’re diving into the decadent realm of Boston Cream Pie Pound Cake. This recipe is a fusion of two beloved desserts, offering the best of both worlds in every bite. Whether you’re hosting a special gathering or simply craving a luxurious treat, this pound cake is sure to impress.

Who is this recipe for?

This recipe is perfect for anyone with a sweet tooth and a penchant for culinary adventures. It’s ideal for home bakers looking to elevate their dessert game and surprise their loved ones with a delightful creation. Whether you’re a novice in the kitchen or a seasoned baker, this recipe provides clear instructions to success every time.

Why It’s Great

The beauty of Boston Cream Pie Pound Cake lies in its harmonious blend of textures and flavors. The velvety pound cake serves as the perfect canvas for the rich pastry cream filling, while the glossy chocolate ganache adds a luxurious finish. Each component is carefully crafted to complement the others, resulting in a dessert that’s as visually stunning as it is delicious.

Lemon Poppy Seed Summer Squash Loaf

 

Lemon Poppy Seed Squash Bread

Ingredients

• 2 cups all-purpose flour
• 1 cup yellow squash, grated, squeezed of excess moisture
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup Greek yogurt
• 1/2 package lemon instant pudding
• 1/4 cup lemon juice
• 2 tablespoons poppy seeds
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Glaze

• 1/2 cup powdered sugar
• 1-2 tablespoons lemon juice, as needed

Preparation

1. Preheat oven to 350º F and lightly grease a loaf pan with butter or non-stick spray.
2. In a large bowl or mixer, beat together eggs and vegetable oil, then mix in yogurt, lemon juice, and vanilla extract.
3. In a separate bowl, whisk together flour, sugar, lemon pudding mix, lemon zest, baking powder, baking soda, and salt until combined.
4. Gradually mix dry ingredients into the wet ingredients until just combined, then fold in grated summer squash and poppy seeds until incorporated.
5. Pour batter into greased loaf pan and place in the oven. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. While the loaf cooks, whisk together powdered sugar and lemon juice to create a smooth glaze, adding more lemon juice for a thinner glaze and less for a thicker one.
7. Remove bread from the oven and let cool completely, then drizzle with lemon glaze.
8. Let set and serve warm or at room temperature. Enjoy!

Baked Cream Cheese Spaghetti Casserole

 

Welcome to Our Culinary Corner!

Welcome to our culinary corner, where we turn ordinary recipes into extraordinary culinary adventures! Today, we’re diving into the realm of comforting classics with a delightful twist – Baked Cream Cheese Spaghetti Casserole. This mouthwatering dish combines the richness of cream cheese with the heartiness of spaghetti, baked to perfection for a satisfying meal that will warm your soul.

Who is this Recipe For?

This recipe is for anyone craving a comforting meal that’s both easy to make and incredibly delicious. Whether you’re a busy parent looking for a quick dinner option, a college student seeking a budget-friendly recipe, or a food enthusiast eager to explore new flavors, this Baked Cream Cheese Spaghetti Casserole is sure to hit the spot. It’s perfect for cozy family dinners, casual gatherings with friends, or even meal prep for busy weekdays.

Why it’s Great

What sets this recipe apart is its irresistible combination of flavors and textures. The cream cheese adds a creamy richness to the dish, while the spaghetti provides a comforting familiarity. Baking the casserole creates a golden crust on top, adding a delightful crunch to each bite. Plus, this recipe is incredibly versatile – you can customize it with your favorite ingredients, making it a go-to dish for any occasion.

The Easiest Banana Bread Ever

 

Cake Mix Banana Bread

We all love homemade banana bread, right? It’s perfectly sweet, never dry, and always hits the spot. It’s one of those things that we almost forget how much we love, but then we take a bite and are reminded that it’s AMAZING. Well, we’ve just made the process of getting that homemade flavor even easier, but with a fraction of the effort involved. You’re welcome!

Instead of gathering 10+ ingredients from your pantry, just reach for these five: one box of yellow or butter pecan cake mix, three bananas, one stick of butter, two eggs, and vanilla extract. That’s right, let some store-bought cake mix do the heavy lifting while you spruce it up and make it totally delectable. Trust us, no one would ever guess this wasn’t from-scratch, and frankly, we don’t feel the need to inform them anytime soon!

Mixing together these five ingredients gives you a light, moist bread that’s amazing for breakfast, lunch, or dinner (because who are we to limit this dish to just one?!) and everything in between! Feel free to add chocolate chips to this tasty treat if you want to, but it really doesn’t need ‘em…you’ll see, one bite of this and you’ll be adding this recipe to your weekly docket in no time.

Ingredients

• 1 (15.25 oz.) box yellow cake mix or butter pecan cake mix
• 3 ripe bananas
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2 eggs
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
2. Place bananas in a large bowl and mash them until mostly smooth. Stir in melted butter.
3. Sprinkle cake mix on top of the banana mixture and mix until incorporated, then mix in eggs and vanilla extract until smooth.
4. Pour batter into the loaf pan, then place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

Texas Roadhouse Rolls

 

How To Make Texas Roadhouse Rolls?

Texas Roadhouse Rolls – a copycat recipe that is sweet, fluffy, and buttery. Texas rolls that have been liberally smeared with homemade melting honey cinnamon butter are served. All it takes is one bite to send you to bread paradise!

We never baked homemade buns while I was growing up. However, after I began baking in large quantities in college, I baked them for Thanksgiving and we never looked back! My handmade rolls are served at every holiday dinner, and no matter how many I prepare, there are never enough. You may eat them with jam or butter or on sandwiches… delicious! Is it already time for Thanksgiving?

I understand that baking yeast bread may be daunting for first-time bakers, but all you need is a basic recipe and some yeast that hasn’t been lying on your shelf for years. Most of my breads are kneaded by hand, but I just used my stand mixer with the dough hook attachment for this recipe to make it as simple as possible.

Depending on your preference, you may shape these Copycat Texas Roadhouse Rolls into knots, spiral rolls, crescents, or conventional bun shapes. I made simple squares since I wanted them to appear like Texas Roadhouse Rolls, which is what I was going for. Furthermore, if you roll the dough out into a square or rectangle, it is quite simple to cut into squares.

Texas Roadhouse Rolls

Ingredients

• 1 ¼ cup Milk
• 1 teaspoon salt
• 4 Tablespoons melted Butter, separated
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

Instructions

If using a bread machine, see next section below.

1. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes, until doubled in size.
8. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt the remaining tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Enjoy!!

Mamie Eisenhower’s Fudge

 

First Lady Mamie Eisenhower is most famous to me as the woman who brought pink to American homes. She championed this feminine color and used it in a new era of pink bathrooms, powder rooms, boudoirs, and clothing. But, for all her femininity, she wasn’t much on cooking. In a newspaper article from 1955, the author recalls how she pointedly referred to her husband Dwight as the cook in the family and that she could only make 2 things when they first married: mayonnaise and fudge.

Today we’re making her fudge recipe, first published in a Women’s Press Corp cookbook entitled Who Says We Can’t Cook! From there, it was printed in newspapers across the country.

Because it was widely published, many home cooks had this fudge in their recipe cards for generations, and it’s about time it made a comeback if you ask me.

I will preface this recipe by saying three things. The first is that Mamie’s recipe was reprinted in newspapers all around the country and sometimes changed. Therefore, what I started with was sort of a copy of a copy. I’m not mad about it because the original didn’t have as much butter, and I do love my fudge to be richer rather than sweeter.

Been making this for years and always

 

Green Chile Cheese Squares

Changing things up a little bit around family meals every once in a while is fantastic. Look no further; I have the perfect item to spruce up your table: Indulge in the wholesome combination of green chile heat and gooey cheese in these Green Chile Cheese Squares, a recipe with its origins in the reassuring harmony of Southwest cuisine. When you have guests around, this casserole is sure to be a hit since it is both comforting and tasty. It will add flavor to your meals, is easy to create, and will fulfill your cravings.

Some sweet cornbread or a simple side salad dressed with a tangy vinaigrette are my go-to accompaniments when I serve these delicious Green Chile Cheese Squares. If you’re looking to bulk up your supper, try serving these squares over some Spanish rice or refried beans, or with a bowl of hot, hearty soup.

Servings:

Serves 8–10 squares of Green Chile Cheese.

Ingredients:

• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1/2 teaspoon sugar
• 1/2 cup butter, melted
• 1/3 cup milk
• Two 4-oz cans chopped green chilies, drained

Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.

2. Whisk the Eggs:

In a large bowl, whisk the eggs until foamy. The eggs will provide a stable base for the squares.

3. Add the Cheeses:

Stir in the shredded cheddar and Monterey Jack cheeses into the egg mixture.

4. Combine Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this into the egg and cheese mixture to maintain the lightness.

5. Add Butter and Milk:

While whisking, slowly incorporate the melted butter and milk into the batter until well combined.

6. Fold in Green Chiles:

Carefully fold in the drained green chilies, ensuring even distribution throughout the mixture.

7. Prepare for Baking:

Spread the batter evenly in the prepared casserole dish, smoothing the top with a spatula.

8. Bake:

Bake for 35 to 45 minutes, or until the squares are golden brown and set. The top should be firm, like a setting sun over the Southwest.

9. Cool and Slice:

Let the squares cool slightly before slicing. Serve warm and watch them disappear quickly!

Optional Additions & Suggestions:

• For added heat, stir in crushed red pepper flakes or chopped jalapeño.
• Add crumbled bacon or diced ham for a meatier variation.
• To make a milder version, reduce the amount of green chiles or serve alongside a chile-free option.
• These squares freeze wonderfully! Slice and freeze for a quick snack or side dish later.
• Be sure to drain the canned chiles well to prevent extra moisture in the squares.

Sharing a homemade dish with loved ones is the best way to brighten up a family meal. Serving these Green Chile Cheese Squares is like presenting a work of art rather than just a meal. Tasty is the word!

Enjoy!

cheesy potato balls

 

Cheesy Potato Balls

Ingredients:

• 2 cups mashed potatoes (about 2-3 large potatoes)
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup grated Parmesan cheese
• 1/4 cup green onions or chives, chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (panko or regular)
• 1-2 eggs, beaten (for binding)
• Oil for frying (vegetable or canola)

Instructions:

1. Prepare the Mashed Potatoes:

• If you don’t have leftover mashed potatoes, boil and mash your potatoes, adding salt, pepper, and any desired seasoning. Let the mashed potatoes cool slightly.

2. Mix the Filling:

• In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Form the Balls:

• Take a small portion of the mixture and roll it into a ball (about 1-1.5 inches in diameter). Repeat until all the mixture is used.

4. Coat the Balls:

• Set up a breading station: one bowl with the beaten eggs and another with breadcrumbs. Dip each potato ball into the egg, allowing excess to drip off, then roll it in the breadcrumbs to coat.

5. Fry the Potato Balls:

• In a deep skillet or pot, heat oil over medium heat (about 350°F or 175°C). Carefully add the potato balls in batches, frying until golden brown and crispy on all sides (about 3-4 minutes).
• Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

6. Serve:

• Serve warm with your favorite dipping sauce, such as ranch, marinara, or sour cream.

Tips:

• For added flavor, consider mixing in cooked bacon or ham with the potato mixture.
• You can also bake them at 400°F (200°C) for about 20-25 minutes if you prefer a healthier option. Just spray them lightly with oil before baking.

Enjoy your delicious Cheesy Potato Balls!

Cheesy Beef and Macaroni Casserole Recipe

 

Ingredients:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups uncooked elbow macaroni
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Macaroni:

• Bring a large pot of salted water to a boil.
• Add the elbow macaroni and cook according to the package instructions until al dente.
• Drain and set aside.

2. Cook the Beef:

• In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
• Add the finely chopped onion and minced garlic, and cook until the onion is translucent.
• Stir in the Italian seasoning, salt, and black pepper.
• Add the marinara sauce and let it simmer for about 5 minutes.

3. Prepare the Cheese Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Stir in the flour and cook for about 1 minute, stirring constantly.
• Gradually whisk in the heavy cream, continuing to whisk until the mixture thickens and is smooth.
• Stir in the grated Parmesan cheese until melted and well combined.

4. Assemble the Casserole:

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta evenly.
• In a greased 9×13 inch baking dish, spread half of the macaroni and cheese mixture.
• Top with the beef and marinara sauce mixture.
• Spread the remaining macaroni and cheese mixture over the beef layer.
• Sprinkle the shredded mozzarella cheese and shredded cheddar cheese evenly over the top.

5. Bake:

• Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

6. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes.
• Garnish with freshly chopped parsley before serving.

Enjoy your delicious Cheesy Beef and Macaroni Casserole!

I learned this at a restaurant

 

Ingredients:

For the Chicken:

Whole chicken (1.5-2 kg)	1
Olive oil	2 tbsp
Salt and pepper	To taste
Garlic cloves, smashed	4
Dried thyme or fresh thyme sprigs	1 tsp
Orange, sliced	1

For the Orange Glaze:

Fresh orange juice	1/2 cup
Honey	1/4 cup
Soy sauce	2 tbsp
Butter	2 tbsp
Grated orange zest	1 tsp
Ground ginger (optional)	1/4 tsp

Preparation:

1. Prepare the Chicken: Preheat your oven to 200°C (400°F). Rinse the chicken and pat it dry. Rub with olive oil and season with salt and pepper. Place garlic and orange slices inside the cavity.
2. Make the Orange Glaze: In a small saucepan, combine orange juice, honey, soy sauce, butter, orange zest, and ginger (if using). Heat until the butter melts and the ingredients are combined. Simmer for 3-5 minutes.
3. Apply the Glaze: Place the chicken in a roasting pan and pour half of the glaze over it.
4. Roast the Chicken: Roast in the preheated oven for 60-90 minutes, basting with the remaining glaze halfway through.
5. Let the Chicken Rest: Remove from the oven and let it rest for 10-15 minutes before carving.
6. Serve: Carve and serve with roasted orange slices.

Raspberry White Chocolate Tarts Recipe

 

Ingredients:

For the Tart Shells:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons ice water

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the White Chocolate Ganache:

• 1 cup white chocolate chips or chopped white chocolate
• 1/2 cup heavy cream

For Garnish:

• Fresh raspberries
• Pumpkin seeds (optional)
• Powdered sugar (optional)

Preparation:

1. Prepare the Tart Shells:

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough begins to come together. If needed, add ice water 1 tablespoon at a time until the dough holds together when pinched.
4. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles and press them into tart pans or a muffin tin.
6. Prick the bottoms of the tart shells with a fork. Bake for 12-15 minutes, or until golden brown. Let them cool completely.

2. Prepare the Raspberry Filling:

1. In a saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch.
2. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes.
3. Remove from heat and let the filling cool completely.

3. Prepare the White Chocolate Ganache:

1. In a heatproof bowl, combine the white chocolate chips and heavy cream.
2. Microwave in 20-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
3. Let the ganache cool slightly before using.

4. Assemble the Tarts:

1. Spoon the raspberry filling into the cooled tart shells, spreading it evenly.
2. Pour the white chocolate ganache over the raspberry filling, smoothing the top.
3. Refrigerate the tarts for at least 1 hour to set the ganache.

5. Garnish and Serve:

1. Garnish each tart with fresh raspberries and a sprinkle of pumpkin seeds if desired.
2. Dust with powdered sugar before serving for an elegant touch.

Enjoy your beautiful and delicious Raspberry White Chocolate Tarts! These tarts are perfect for any special occasion and are sure to impress your guests.

Make Bread Without Kneading

 

Ingredients:

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

List of ingredients:

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

Size of the Mold:

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

Baking Temperature and Time:

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

Instructions:

Step 1: Make the Liquid Mixture

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

Step 2: Combine the Dry Ingredients and Form the Dough

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

Step 3: Mix in the Olive Oil

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

Step 4: First Rest

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

Step 5: Knead the Dough

After 20 minutes, stir the dough once more until smooth to help it rise without kneading.

Step 6: First Proofing

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

Step 7: Prepare the Dough for Shaping

Flour a clean surface to avoid sticking. Transfer the dough to the floured surface, press down to remove air and flatten.

Step 8: Fold the Dough

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

Step 9: Divide and Shape

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

Step 10: Rest the Dough Again

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

Step 11: Shape to Fit the Mold

Take each portion of dough, press it down softly, and shape it into a long strip. Flip the dough, fold the sides in, and roll it up from the thicker end. Seal tightly.

Step 12: Prepare for the Second Proofing

Place the dough pieces into a 20.8×11.8×11 cm mold for 450g loaves. Repeat with the remaining dough.

Step 13: Second Proofing

Cover the dough and let it rise for around 50 minutes, or until it fills 80% to 90% of the mold.

Step 14: Bake the Bread

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

Creamy Broccoli and Chicken Pasta Bake

 

Ingredients:

• 8 oz (about 2 cups) pasta (penne or rotini works well)
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Preparation:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Prepare the Broccoli: If using fresh broccoli, steam or blanch it for about 2-3 minutes until tender. If using frozen, simply thaw and drain.
4. Make the Creamy Sauce:
   1. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   2. Stir in the heavy cream, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
   3. Add the cooked chicken and broccoli, mixing well.
   4. Stir in the cheddar and Parmesan cheese until melted and combined.
5. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the creamy chicken and broccoli mixture. Mix until the pasta is well coated.
6. Assemble the Bake: Transfer the pasta mixture into a greased 9×13 inch baking dish. Sprinkle additional cheddar cheese on top.
7. Bake: Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden on top.
8. Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley. Serve warm!

Enjoy your creamy broccoli and chicken pasta bake!

Nougat Bars with Four Ingredients

 

I feel nostalgic when I remember the dessert tables from my childhood holidays. There, Four Ingredient Nougat Bars were a special treat that only the adults got to enjoy. It's a tradition full of sweetness and mystery that I happily follow in my own kitchen. These bars are simple yet elegant and bring back sweet memories. They are not just a dessert, but something dear to me.

Ingredients Required:

• 2 bags of small marshmallows
• 2 tablespoons of melted butter
• 2 bags of white chocolate chips
• 1 and a half cups of red and green candy drops

Making Your Nougat Treats:

1. First, cut the gumdrops in half to get them ready for the mixture.
2. Cover your baking dish with parchment paper, leaving some extra paper on the sides to make it easier to remove later.

Next Step:

Warm up the water in a pot until it starts bubbling. Next, place a bowl or another pan that can withstand heat on top to make a simple double boiler.

3. Mix the small marshmallows, white chocolate chips, and melted butter in a bowl or pan.
4. Mix these ingredients together until you get a smooth and even mixture.

Step Three:

5. Gently mix the gumdrops into the melted mixture, making sure they are spread out evenly.
6. Put this shiny mixture into your prepared baking dish, making sure to spread it out evenly.
7. Let the nougat sit overnight to harden. This patience will pay off with complete consistency.

Last Step:

8. After it has hardened, use the parchment paper edges to lift the nougat block out of the container. Cut it into bars, so you can easily share and enjoy it.

These Nougat Bars with only four ingredients are not just a recipe; they connect us to old customs and represent happiness we share with others. Whether the mystery intended for adults is solved or not, one thing is certain: creating and enjoying these treats brings joy that everyone can relate to, and its appeal is everlasting. Enjoy making these small treats that bring joy, where each bite is a reminder of simple and happy moments.

famous Apple Napoleon cake

Apple Napoleon Cake

This Apple Napoleon Cake combines the classic flaky layers of Napoleon pastry with a sweet apple twist. The alternating layers of crispy puff pastry, spiced apples, and luscious custard cream make it a dessert that’s both light and indulgent. Perfect for special occasions or as a show-stopping dessert, this cake is bound to impress!

Ingredients:

For the Pastry:

• 2 sheets of puff pastry, thawed
• 1 tbsp powdered sugar (for dusting)

For the Apple Filling:

• 4 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp butter
• 1 tsp lemon juice

For the Custard Cream:

• 2 cups milk
• 1/4 cup sugar
• 2 egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp butter

Instructions:

Step 1: Prepare the Pastry

• Preheat your oven: Set it to 400°F (200°C) and line two baking sheets with parchment paper.
• Roll out the puff pastry: On a lightly floured surface, roll out each sheet of puff pastry until it’s about 1/8 inch thick.
• Cut the pastry: Cut the puff pastry sheets into rectangles about 12×4 inches (you should get 3 layers per cake).
• Bake the pastry: Transfer the cut pastry pieces to the prepared baking sheets and bake for 12-15 minutes, or until golden brown and crisp. Remove and allow to cool completely.

Step 2: Make the Apple Filling

• Cook the apples: In a medium saucepan, melt the butter over medium heat. Add the sliced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook until the apples are soft and caramelized, about 8-10 minutes.
• Set aside: Once cooked, remove the apples from the heat and let them cool slightly.

Step 3: Prepare the Custard Cream

• Heat the milk: In a saucepan, heat the milk over medium heat until it’s just about to boil. Set aside.
• Mix the egg yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
• Combine the mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5 minutes).
• Add vanilla and butter: Remove from the heat and stir in the vanilla extract and butter until smooth. Let the custard cool to room temperature.

Step 4: Assemble the Cake

• Layer the puff pastry: Place one puff pastry rectangle on a serving plate.
• Add custard and apples: Spread a thin layer of the custard cream on top, followed by a layer of cooked apples.
• Repeat: Place another layer of puff pastry on top and repeat the custard and apple layers. Finish with the third puff pastry rectangle.
• Dust with powdered sugar: Lightly dust the top with powdered sugar for an elegant touch.

Step 5: Chill the Cake

• Refrigerate the assembled cake: For at least 2 hours to allow the layers to set and the flavors to meld.

Serving Suggestions:

• Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
• Garnish with fresh apple slices or a sprinkle of ground cinnamon for a decorative touch.

Why You’ll Love This Recipe:

• Unique Twist on a Classic: The combination of Napoleon’s famous flaky pastry with the warmth of spiced apples makes this dessert a delightful and sophisticated treat.
• Perfect for Entertaining: This layered cake is impressive to look at and even better to eat, making it ideal for special occasions.
• Versatile and Customizable: Add nuts, raisins, or even a touch of caramel between the layers for extra texture and flavor.

With its perfect blend of crisp, creamy, and fruity layers, this Apple Napoleon Cake is sure to become a favorite for any dessert lover. Enjoy the sweet and spiced apples paired with the richness of custard, all nestled between flaky pastry layers—a true delight!

Vanilla Pastry Cream Filled

 

Vanilla Pastry Cream Filled Brioche with Chocolate Chips

Imagine biting into a soft, buttery brioche roll, filled with creamy, velvety vanilla pastry cream, and dotted with rich chocolate chips. This indulgent Vanilla Pastry Cream Filled Brioche with Chocolate Chips is perfect for breakfast, brunch, or a special dessert. The combination of light, fluffy brioche, smooth pastry cream, and the sweetness of chocolate creates a heavenly treat that’s sure to impress.

Why You’ll Love This Recipe:

• Decadent and Luxurious: Creamy vanilla custard and chocolate chips turn brioche into an irresistible treat.
• Perfect for Special Occasions: Whether it’s a brunch gathering or an indulgent breakfast, these brioche rolls elevate any event.
• Make-Ahead Friendly: Both the pastry cream and brioche dough can be prepared in advance, making assembly a breeze.

Ingredients:

For the Brioche Dough:

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk (warm)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup mini chocolate chips

For the Vanilla Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter

For Assembly:

• 1 egg, beaten (for egg wash)
• Powdered sugar (for dusting, optional)
• Melted chocolate (for drizzling, optional)

Equipment Needed:

• Stand mixer (optional but helpful)
• Rolling pin
• Saucepan for pastry cream
• Baking sheet
• Piping bag or plastic ziplock bag for filling

Step-by-Step Instructions:

Step 1: Make the Brioche Dough

• Activate the Yeast: In a small bowl, combine the warm milk and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
• Mix the Dry Ingredients: In a stand mixer with a dough hook attachment (or in a large mixing bowl if kneading by hand), combine the flour, sugar, and salt. Stir to combine.
• Add Wet Ingredients: Add the eggs, vanilla extract, and the yeast mixture into the dry ingredients. Mix on low speed until the dough starts to come together.
• Incorporate Butter: Gradually add the softened butter to the dough, a little at a time, until fully incorporated. Continue kneading for about 8-10 minutes (or 12-15 minutes by hand), until the dough is smooth and elastic.
• First Rise: Transfer the dough to a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2: Make the Vanilla Pastry Cream

• Heat the Milk: In a medium saucepan, heat the milk and vanilla bean (split and seeds scraped) or vanilla extract over medium heat until it just starts to simmer. Remove from heat and let it infuse.
• Whisk the Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
• Temper the Egg Mixture: Slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
• Cook the Cream: Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens to a pudding-like consistency (about 2-3 minutes).
• Add Butter: Remove from heat and stir in the butter until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to avoid a skin forming), and chill in the fridge until ready to use.

Step 3: Shape the Brioche

• Punch Down the Dough: Once the dough has risen, punch it down to release the air. Roll the dough out on a lightly floured surface to about 1/2 inch thickness.
• Cut and Fill: Using a cookie cutter or a glass, cut out rounds of dough (about 3 inches in diameter). Place about 1 tablespoon of pastry cream in the center of each round, followed by a few chocolate chips. Fold the dough over the filling and pinch the edges to seal, forming a ball.
• Second Rise: Place the filled dough balls, seam side down, on a lined baking sheet. Cover with a towel and let them rise for another 30 minutes.

Step 4: Bake the Brioche

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Egg Wash: Brush the tops of the brioche rolls with the beaten egg wash for a golden finish.
• Bake: Bake the brioche rolls for 15-18 minutes, or until golden brown and puffed up. Remove from the oven and let cool slightly.

Step 5: Final Touches

• Fill with Pastry Cream: If you prefer, use a piping bag to inject additional vanilla pastry cream into the center of the brioche rolls after baking.
• Optional Toppings: Dust with powdered sugar or drizzle with melted chocolate for an extra touch of indulgence.
• Serve: Enjoy your Vanilla Pastry Cream Filled Brioche with Chocolate Chips warm or at room temperature. These are best enjoyed the day they’re baked, but can be stored in an airtight container for up to 2 days.

Tips for the Best Brioche:

• Use Room Temperature Ingredients: This helps the dough and pastry cream come together more smoothly.
• Patience is Key: Brioche dough is enriched with butter, so it may take a bit longer to rise than regular bread. Give it time!
• Chill the Pastry Cream: Make sure your pastry cream is completely chilled before using to prevent it from oozing out of the dough.

Conclusion:

This Vanilla Pastry Cream Filled Brioche with Chocolate Chips is a show-stopping treat that will delight everyone who tries it. The soft, fluffy brioche pairs beautifully with the rich, creamy pastry cream and the sweetness of the chocolate chips. Whether you’re making this for breakfast, brunch, or a special dessert, it’s sure to become a favorite.

For more brioche recipes and pastry ideas, don’t forget to subscribe to our blog and follow us on social media. Share your creations with us using #BriocheDreams. Enjoy baking!

Orange Cake with Honey

 

Orange Cake with Honey and Coconut

This Orange Cake with Honey and Coconut is a delightful, moist dessert that brings the tropical flavors of orange and coconut together beautifully. Sweetened naturally with honey and infused with fresh orange juice, this cake is perfect for any occasion, from afternoon tea to special celebrations. Let’s get started on this refreshing and flavorful treat!

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour (or coconut flour for a gluten-free option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup honey (or maple syrup for a vegan option)
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• ½ cup fresh orange juice (about 2-3 oranges)
• ½ cup shredded unsweetened coconut

For the Glaze (optional):

• ½ cup powdered sugar (or a keto-friendly sweetener)
• 2-3 tablespoons fresh orange juice
• Additional shredded coconut for topping

Step-by-Step Instructions

Step 1: Preheat the Oven

• Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

• Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Make the Cake Batter

• Cream Butter and Honey: In a large mixing bowl, beat the softened butter and honey together until creamy and well combined.
• Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and orange zest.
• Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Start and end with the dry ingredients. Mix until just combined. Gently fold in the shredded coconut.

Step 4: Bake the Cake

• Pour into Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
• Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool the Cake

• Cool in Pan: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Prepare the Glaze (optional)

• Make the Glaze: In a small bowl, whisk together the powdered sugar and enough orange juice to reach your desired consistency.
• Drizzle on Cake: Once the cake is completely cool, drizzle the glaze over the top and sprinkle with additional shredded coconut.

Step 7: Serve and Enjoy

• Slice and Serve: Cut the cake into slices and serve. This cake pairs wonderfully with a cup of tea or coffee!

Tips and Variations

• Add Nuts: For added texture, consider mixing in chopped walnuts or almonds.
• Coconut Milk: For an even richer flavor, replace some of the butter with coconut milk or oil.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Final Thoughts

This Orange Cake with Honey and Coconut is a delightful treat that offers a refreshing burst of flavor in every bite. Whether you’re serving it at a gathering or enjoying it on your own, this cake is sure to impress with its light texture and tropical taste. Enjoy!

Italian Meat Sauce

 

Italian Meat Sauce (Ragù)

This Italian meat sauce, or “ragù,” is a hearty and rich sauce that’s perfect for pasta, lasagna, or even as a base for other dishes. It’s simple to make and packed with flavor, making it a family favorite!

Why Make Italian Meat Sauce?

This sauce is a versatile staple in Italian cuisine. It’s great for meal prep and can be made in large batches, making it perfect for feeding a crowd or freezing for later!

Ingredients

• 1 lb ground beef (or a mix of beef and pork)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 carrot (finely chopped)
• 1 celery stalk (finely chopped)
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine (optional, can substitute with broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• Fresh basil (for garnish, optional)
• Parmesan cheese (for serving, optional)

Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon
• Cutting board and knife

Step-by-Step Instructions

Step 1: Sauté the Vegetables

• Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
• Cook Vegetables: Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
• Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Brown the Meat

• Add Ground Meat: Increase the heat to medium-high and add the ground beef (and pork if using). Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 3: Build the Sauce

• Add Tomato Paste: Stir in the tomato paste and cook for about 2 minutes.
• Deglaze: Pour in the red wine (or broth) and scrape any browned bits from the bottom of the pan. Let it simmer for about 3-5 minutes to reduce slightly.
• Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.

Step 4: Simmer the Sauce

• Cover and Cook: Reduce the heat to low, cover, and let the sauce simmer for 30-45 minutes, stirring occasionally. This will allow the flavors to meld beautifully.
• Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as desired.

Step 5: Serve

• Pair with Pasta: Serve the sauce over your favorite pasta, or use it in lasagna or other dishes.
• Garnish: Top with fresh basil and grated Parmesan cheese if desired.

Tips for Perfect Meat Sauce

• Make Ahead: This sauce tastes even better the next day, so consider making it in advance.
• Freezing: Freeze any leftovers in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.
• Customize: Feel free to add additional veggies like bell peppers or mushrooms, or use different herbs for a personalized touch.

Conclusion

This authentic Italian meat sauce is a comforting and delicious dish that’s perfect for any occasion. It’s rich, hearty, and sure to become a favorite in your household!

Stay Connected

For more Italian recipes and cooking tips, subscribe to our newsletter and share your meat sauce creations with us using #ItalianMeatSauce. Buon Appetito!

This recipe is designed to be straightforward and engaging, perfect for anyone looking to make a classic Italian dish. Enjoy your cooking!

Keto Brownie Recipe

 

If you’re following a keto diet and craving something sweet, these Keto Brownies are the perfect solution! These brownies are rich, fudgy, and satisfyingly chocolatey, with minimal carbs and sugar. Made with almond flour and sweetened with a low-carb sweetener, they’re a delicious treat that won’t derail your diet. Let’s dive into this simple and delightful recipe!

Ingredients:

Dry Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup keto-friendly sweetener (like erythritol, monk fruit, or stevia)

Wet Ingredients:

• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or coconut milk)

Optional Add-ins:

• 1/2 cup sugar-free chocolate chips
• 1/4 cup chopped nuts (like walnuts or pecans)

Directions:

Step 1: Preheat the Oven

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

Combine Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and sweetener until well combined.

Step 3: Mix the Wet Ingredients

Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth.

Step 4: Combine Mixtures

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. If desired, fold in the chocolate chips and nuts.

Step 5: Bake the Brownies

Pour into Pan: Spread the brownie batter evenly into the prepared baking dish.

Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The brownies will continue to set as they cool.

Step 6: Cool and Serve

Cool: Allow the brownies to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.

Cut and Enjoy: Once cooled, cut into squares and enjoy your delicious, guilt-free keto brownies!

Tips and Variations:

• Fudgier Brownies: For even fudgier brownies, reduce the baking time slightly. Just keep an eye on them!
• Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for longer storage.
• Add Flavor: Enhance the flavor by adding a teaspoon of espresso powder or a pinch of sea salt to the batter.

Final Thoughts:

These Keto Brownies are a perfect way to satisfy your chocolate cravings without compromising your low-carb lifestyle. Rich and fudgy, they’re sure to impress even those who aren’t on a keto diet. Enjoy this delightful treat with a dollop of whipped cream or a scoop of keto-friendly ice cream for an extra special dessert!

My mom’s grandma used to make these

 

List of Ingredients:

About Bread:

• 2 cups of regular flour
• 1 cup of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 cup butter without salt (melted)
• 2 big eggs
• 1 cup of whole milk or buttermilk
• 1 teaspoon of vanilla extract

For the Sugar and Cinnamon Mixture:

• 2 tablespoons butter without salt (melted)
• 1/4 cup of sugar
• 1 teaspoon of cinnamon

Directions:

1. Heat the oven: Heat the oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing or lining it.
2. Mix the dry ingredients: In a big bowl, mix together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix the liquid ingredients: In another bowl, stir together melted butter, eggs, milk, and vanilla extract.
4. Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry ones, stirring until just combined.
5. Prepare the pan: Pour the batter into the prepared loaf pan.

Pork Chops & Rice Casserole

 

This comforting and hearty dish presents a symphony of flavors and textures, marrying the succulence of perfectly cooked pork chops with the wholesome heartiness of rice, all enveloped in a flavorful casserole. As you delve into this culinary creation, you’ll discover a harmonious blend of tender pork, fluffy rice, and a medley of complementary ingredients that elevate the dish to a comforting masterpiece.

The pork chops, seasoned to perfection, boast a golden sear on the outside while retaining their juiciness within. Each chop is a canvas for the melding of spices and savory notes, providing a delightful contrast to the surrounding elements of the casserole. Nestled amidst layers of rice and other delectable components, the pork chops infuse the entire dish with their savory essence, creating a satisfying and robust flavor profile.

The rice, a fundamental pillar of this casserole, absorbs the flavorful juices from the pork chops, resulting in a luscious and moist texture. Every grain becomes a conduit for the essence of the dish, contributing to a symphony of tastes that unfold with each forkful. The rice serves as the perfect canvas, allowing the other ingredients to shine while providing a comforting base that ties the entire casserole together.

Complementing the pork and rice are an array of vegetables and herbs, their vibrant colors and fresh aromas infusing the casserole with layers of complexity. Whether it’s the earthy tones of mushrooms, the sweetness of caramelized onions, or the aromatic herbs that dance on the palate, each element plays a crucial role in creating a well-rounded and satisfying dining experience.

Baked to perfection, the Pork Chops & Rice Casserole emerges from the oven with a tantalizing aroma that beckons all to the table. The golden-brown crust on top adds a delightful crunch, contrasting with the tender elements within. With each serving, this casserole invites you to savor the warmth and comfort that only a home-cooked meal can provide, making it a timeless classic that resonates with the essence of wholesome, delicious cooking.

Ingredients

• 4 bone-in pork chops
• 1 cup long-grain rice
• 4 tablespoons butter
• 4 onion slices, sliced in ring shape
• 10 ounces beef broth
• Salt and pepper to taste

Preparation

1. Preheat the oven to 350°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the rice and sauté for a couple of minutes until it’s lightly toasted.
4. Spread the rice evenly in a casserole dish.
5. Season the pork chops with salt and place them on top of the rice.
6. Place onion rings on top of the pork chops. Sprinkle the pepper over the casserole.
7. Pour the beef broth over the mixture, plus around 2/3 cup of water.
8. Cover the casserole dish with foil or a lid. Bake in the preheated oven for about 45-50 minutes, or until the rice is tender and the pork chops are cooked through.

Check the casserole during baking, adding more beef broth if needed to keep the rice moist. Broil for a few moments to get the pork chops brown in color.

Serve the pork chops over a bed of rice and onions, spooning some of the flavorful juices over the top.

This Pork Chops & Rice Casserole will warm your heart and satisfy your taste buds with its tender pork chops, flavorful rice, and creamy sauce. Give it a try and enjoy a comforting meal that will surely become a family favorite.

Old Fashioned Salmon Patties

 

Salmon Patties

Ingredients

• 1 (14 3/4 ounce) canned salmon
• 1/4 cup onion, finely chopped
• 1/4 cup cornmeal
• 1/4 cup flour
• 1 egg
• 3 tablespoons mayonnaise

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• Baked Leche Flan
• Cajun Shrimp and Steak Alfredo Pasta
• Rack Proof: New York Style Cheesecake
• Vegetable Beef Soup

Preparation

1. Open the canned salmon and drain completely. Place the drained salmon in a mixing bowl and flake evenly with a fork.
2. Add onion, cornmeal, flour, mayonnaise, and egg. Mix until well combined.
3. Shape the mixture into patties about the size of a typical burger or smaller.
4. Cook in oil in a skillet over medium heat until browned on each side, turning once while frying.
5. Note: The mayonnaise helps the patties hold their shape and prevents them from being too dry.

Enjoy!

CAJUN SHRIMP SCAMPI

 

Cajun Shrimp Linguine

Ingredients

• 12 raw shrimps (as many as you’d like)
• 1 serving of linguine pasta
• 2 cloves garlic, minced
• 2 tbsp. butter
• 1/2 cup heavy cream
• Shredded parmesan cheese
• 1/8 tsp. basil
• Salt and pepper to taste
• Flour (to thicken)
• Cajun seasoning
• 1/4 cup parsley, chopped
• White wine (for cooking)
• Olive oil (for cooking)

Preparation

1. Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine. Bring to a boil.
2. Add the garlic and cook for another 2 minutes.
3. Add the shrimps and season them generously with Cajun seasoning.
4. When the shrimps are pink on one side, flip them and cook for another minute. Remove them from the pan, leaving the liquid.
5. Add the heavy cream, basil, parsley, salt, and pepper to the pan.
6. Bring to a boil and whisk in flour until the sauce thickens.
7. Lower the heat to medium-low and return the shrimp to the pan, tossing to coat with the sauce.
8. Serve over pasta and top with parmesan cheese.

Enjoy!

Baked Oatmeal with Apple, Banana

 

Baked Oatmeal with Apple, Banana, and Walnuts

Introduction

This Baked Oatmeal with Apple, Banana, and Walnuts is a nutritious and delicious way to start your day. Packed with wholesome ingredients, this recipe is easy to prepare and makes a perfect breakfast or snack. The combination of oats, milk, fruits, and nuts provides a balanced meal that’s both satisfying and healthy.

Preparation Time

• Total Time: 1 hour
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Cool Time: 10 minutes

Ingredients

• 1 cup oatmeal
• 1 glass of milk
• 1 apple, chopped
• 1 banana, sliced
• 3 eggs
• Vanillin sweetener (to taste)
• 60g walnuts, chopped

Directions

Prepare the Oats:

1. In a large mixing bowl, combine 1 cup of oatmeal and 1 glass of milk.
2. Let the mixture sit for 10 minutes to allow the oats to absorb the milk.

Prepare the Fruits:

1. Chop the apple into small pieces.
2. Slice the banana.

Mix the Batter:

1. After the oats have soaked, add the chopped apple and sliced banana to the bowl.
2. Crack the 3 eggs into the mixture and add the vanillin sweetener to taste.
3. Mix everything well until fully combined.

Add the Nuts:

1. Stir in the chopped walnuts, ensuring they are evenly distributed throughout the mixture.

Bake:

1. Preheat your oven to 180°C (360°F).
2. Pour the mixture into a baking dish, spreading it out evenly.
3. Bake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

1. Allow the baked oatmeal to cool completely before cutting it into squares or slices.
2. Serve as is, or with a dollop of yogurt or a drizzle of honey for extra flavor.

Serving Suggestions

• Enjoy warm or cold, depending on your preference.
• Pair with a cup of coffee or tea for a delightful breakfast.
• Serve with a side of fresh fruit or a dollop of Greek yogurt.

Cooking Tips

• Ensure the oatmeal mixture is well-mixed to avoid uneven baking.
• You can add other nuts or dried fruits for added variety and flavor.
• For a vegan version, use plant-based milk and an egg substitute like flax eggs.

Nutritional Benefits

• Oatmeal: High in fiber and can help lower cholesterol levels.
• Fruits: Apples and bananas provide essential vitamins and natural sweetness.
• Eggs: A great source of high-quality protein and essential nutrients.
• Walnuts: Rich in healthy fats and antioxidants.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Gluten-Free: Use certified gluten-free oats if necessary.
• Dairy-Free Option: Substitute milk with a plant-based alternative.

Storage Tips

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: The baked oatmeal can be frozen for up to 1 month. Thaw in the refrigerator and reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
• Nutritious and Delicious: Combines the health benefits of oats, fruits, and nuts in a tasty dish.
• Versatile: Great for breakfast, snacks, or a healthy dessert.

Conclusion

This Baked Oatmeal with Apple, Banana, and Walnuts is a fantastic addition to your recipe collection. It’s a wholesome, flavorful dish that’s perfect for any time of the day. Enjoy the combination of sweet fruits, crunchy nuts, and hearty oats in this delightful baked treat.

Enjoy your cooking!

I had to give this dish a go the second

 

Italian Sausage Tortellini Soup

Ingredients

• 1 pound Italian sausage (mild or spicy, to taste)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1.5 ounces (1 can) chunked tomatoes, no-seed
• 9-ounce container cheese tortellini (refrigerated)
• 3 tablespoons heavy cream
• 2 cups fresh spinach, roughly chopped
• 1/2 tablespoon pesto
• 1.5 teaspoons dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for garnish)

Instructions

1. Cook the Sausage: In a pan over medium heat, cook the sausage, breaking it into bits with a spoon, until thoroughly cooked. Drain any excess fat.
2. Add Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is translucent.
3. Transfer to Slow Cooker: Pour the sausage mixture into the slow cooker.
4. Combine Ingredients: Add the chicken broth, diced tomatoes, dried oregano, and basil. Mix thoroughly.
5. Cook: Cover and cook on low for 6 hours or on high for 3 hours.
6. Add Tortellini: About 30 minutes before serving, add the tortellini, heavy cream, and chopped spinach. Stir well to combine.
7. Continue Cooking: Cook for another 30 minutes on low heat, or until the tortellini reaches the desired doneness.
8. Season: Add salt and pepper to taste.
9. Serve: If preferred, sprinkle with grated Parmesan cheese and serve hot.

Creamy Cheeseburger Soup

 

Creamy Beef and Vegetable Soup

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 cups chicken or beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups diced potatoes (peeled if desired)
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 cups shredded cheddar cheese
• 1 cup heavy cream or half-and-half
• 1/4 cup all-purpose flour (optional, for thickening)
• 3/4 cup sour cream
• Pickles, diced tomatoes, and additional shredded cheese for garnish

Instructions

1. Prep the Meat: In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink and the onions are translucent. Drain any excess fat.
2. Season the beef with salt, pepper, and paprika. Transfer the mixture to the slow cooker.
3. Add Vegetables and Broth: To the slow cooker, add the chicken or beef broth, canned diced tomatoes, diced potatoes, carrots, and celery. Stir to combine.
4. Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
5. Add Dairy Ingredients: About 30 minutes before serving, if you prefer a thicker soup, whisk the flour into the heavy cream until smooth, then stir this mixture into the soup. If you don’t need to thicken the soup, simply stir in the heavy cream.
6. Add the shredded cheddar cheese and stir until melted and well incorporated.
7. Finish with Sour Cream: Just before serving, stir in the sour cream for extra creaminess and adjust the seasoning if necessary.
8. Serve: Ladle the soup into bowls. Garnish with additional shredded cheese, diced pickles, and tomatoes if desired.

Cheese Shrimp Penne Pasta & Spinach

 

Cheese Shrimp Penne Pasta & Spinach

Introduction

Shrimp and cheese—it’s a classic combination everyone can agree on. And when you combine that hearty duo with some cozy penne pasta and tangy spinach, the only thing left to do is dig in!

Waving my hands and feet for this Cheese Shrimp Penne Pasta and Spinach! This is the best pasta dish I have had in months. It’s so refreshingly good and it has all my favorites in one plate – shrimp, butter, spinach, cheese, and pasta! I am obsessed with seafood pasta and this is one of my favorites. It’s creamy, cheesy, and savory. This is insanely good, even my picky eater loves this. My daughter hates spinach but she’s surprised at how delicious this dish is. She ate the spinach without complaining and even asked for another plate!

Ingredients

• 1 box penne pasta, cooked as directed
• 1 pound peeled shrimp, tails removed
• 3 cups chopped fresh spinach
• 1 Tbsp. minced garlic
• 2 Tbsp. butter
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 3 tsp. olive oil

How To Make Cheese Shrimp Penne Pasta & Spinach

1. Prepare the penne pasta according to package directions. Set aside.
2. In a large sauté pan, drizzle olive oil and add the spinach with the minced garlic.
3. Cook until tender.
4. Add the cooked shrimp to the spinach and toss to combine.
5. Add the pasta to the shrimp mixture, tossing to combine.
6. In a small saucepan, add the heavy cream and bring to a boil.
7. Add the mozzarella to the cream and stir until all of the cheese is melted.
8. Pour the cheese sauce over the pasta mixture and toss to combine.
9. Garnish and enjoy!