Bacon Cream Cheese Stuffed Doritos Recipe

Ingredients for Cream Cheese and Bacon Stuffed Doritos

To make these irresistible stuffed Doritos, you’ll need:

• 1 bag Nacho Cheese Doritos (or any favorite flavor you prefer)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 6 strips bacon, cooked and crumbled
• 2 green onions, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Optional: sour cream or ranch for dipping

Tools You’ll Need:

• A medium-sized mixing bowl
• Spoon or piping bag (for stuffing the chips)
• Sharp knife (to carefully cut the chips)
• Tray (for chilling the stuffed Doritos)

How to Make Cream Cheese and Bacon Stuffed Doritos

Step 1: Make the Filling

Start by preparing your filling. In a medium bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Stir everything until the mixture is smooth and well combined. This filling will pack a punch of creamy, cheesy goodness with every bite.

Step 2: Prepare the Doritos

Now, for the fun part—getting the Doritos ready! Carefully open the bag, making sure not to crush the chips. Using a small, sharp knife, make a small slit in the center of each chip. Try to be as gentle as possible, as the chips can break easily. This step might require a bit of patience, but it’s totally worth it!

Step 3: Stuff the Doritos

Using a small spoon or a piping bag, carefully fill each Dorito with the cream cheese and bacon mixture. Be gentle while stuffing to prevent the chips from cracking. The goal is to fill them without overstuffing, so they maintain their shape and texture.

Step 4: Chill

Once your Doritos are stuffed, place them on a tray and chill them in the fridge for about 20 minutes. This step helps the filling firm up, ensuring a better texture and making them easier to serve.

Step 5: Serve

Now, you’re ready to serve! These stuffed Doritos are great on their own, but I recommend serving them with sour cream or ranch dipping sauce for an extra burst of flavor. The cool, tangy dip complements the rich, savory filling perfectly.

Tips for Making the Best Stuffed Doritos

• Work carefully: When making slits in the Doritos, go slow and gentle to avoid breaking the chips.
• Use a piping bag: If you have one, a piping bag will make stuffing the chips easier and less messy.
• Chill time is key: Don’t skip the chilling step! It helps the filling set and makes the Doritos easier to handle.

Variations and Add-Ons

• Spicy kick: Add a bit of finely diced jalapeño to the filling for some heat.
• Different cheeses: Try substituting the cheddar for pepper jack or mozzarella for a different flavor profile.
• Vary the chips: While Nacho Cheese Doritos are a classic choice, Cool Ranch or Spicy Sweet Chili Doritos would also be delicious!
• Vegetarian version: Skip the bacon and add in some chopped roasted peppers or sun-dried tomatoes for a vegetarian option that’s just as flavorful.

What to Serve with Cream Cheese and Bacon Stuffed Doritos

These stuffed Doritos are great on their own, but if you’re looking to build out your snack table, they pair wonderfully with a few other options. I suggest serving them with:

• Sour cream or ranch dipping sauce: These add an extra layer of flavor and richness.
• Guacamole: The creamy avocado dip works surprisingly well with the cheesy bacon filling.
• Salsa: A fresh tomato salsa can provide a refreshing contrast to the rich cream cheese filling.

How to Store Leftovers

If you somehow manage to have leftovers (which I doubt!), you can store the stuffed Doritos in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, but if you need to re-crisp them, try popping them in the oven for a few minutes to bring back some of that crunch!

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prepare the filling and stuff the Doritos in advance. Just store them in the fridge and serve them within a few hours for the best texture.

What’s the best flavor of Doritos for this recipe?

I personally love using Nacho Cheese Doritos, but feel free to experiment with different flavors like Cool Ranch or Spicy Nacho!

Can I bake the stuffed Doritos?

I don’t recommend baking them, as the chips are quite delicate and can easily burn or lose their signature crunch.

Can I make these vegetarian?

Absolutely! Just omit the bacon and consider adding ingredients like roasted red peppers, black beans, or jalapeños for a delicious meat-free option.

Conclusion: The Ultimate Party Snack

These Cream Cheese and Bacon Stuffed Doritos are anything but boring! With their crispy, cheesy, bacon-filled goodness, they’re sure to be a hit at your next gathering. Plus, they’re easy to customize, so feel free to get creative with your fillings or Doritos flavors. Whether you’re hosting a game-day party or simply looking for a fun snack to share, these stuffed Doritos are guaranteed to impress.

If you loved this recipe, you might also want to try out some other snack favorites like my Bacon Lasagna Burger or Cheesy Bacon Burger Wraps. Don’t forget to leave a review and share your creations on Pinterest!

Nutritional Information (per serving):

Calories: 180
Protein: 6g
Carbs: 12g
Fat: 14g

Enjoy every bite of these creamy, crunchy, bacon-packed delights!

Light and Fluffy Japanese Cheesecake

 

Light and Fluffy Japanese Cheesecake

Here’s a delightful recipe for Light and Fluffy Japanese Cheesecake, known for its airy texture and delicate flavor!

Ingredients

For the Cheesecake:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) granulated sugar
• 3 large eggs, separated
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup (65g) cake flour
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 320°F (160°C). Prepare an 8-inch (20 cm) round cake pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil to prevent water from seeping in.
2. Prepare the Batter:
   • Melt Cream Cheese: In a double boiler or microwave, melt the cream cheese with the milk until smooth. Allow it to cool slightly.
   • Mix Yolks: In a bowl, whisk together the egg yolks, sugar, lemon juice, and vanilla extract until well combined. Add the melted cream cheese mixture and mix until smooth.
   • Sift in Flour: Sift in the cake flour and salt, gently folding until combined.
3. Whip Egg Whites: In a separate bowl, beat the egg whites until frothy. If using, add cream of tartar and continue beating until soft peaks form. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form.
4. Combine Mixtures: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Be gentle to keep the batter airy.
5. Bake: Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the cake pan) to create a water bath. Bake for about 50-60 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. The cheesecake should have a slight jiggle but not be wet.
6. Cool: Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about 30 minutes. Then, remove it from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 4 hours or overnight.
7. Serve: Carefully remove the cheesecake from the pan, slice, and serve plain or with a dusting of powdered sugar or fresh fruit.

Enjoy this light and fluffy Japanese cheesecake! It’s a perfect treat for any occasion.

This recipe for Butterfinger Caramel Crunch Bars

 

Butterfinger Caramel Crunch Bars

This recipe for Butterfinger Caramel Crunch Bars is a delightful treat that's both easy to make and satisfyingly sweet. Here's a breakdown of the process:

Ingredients:

• 6 ½ sheets of graham crackers
• 2 cups mini marshmallows
• 1 (11 oz) bag of caramel bits (or unwrapped caramels)
• 2 tablespoons milk
• 1 (10 oz) bag Butterfinger bites, coarsely chopped
• 2 ounces semi-sweet chocolate, for drizzle

Instructions:

Prepare the Pan:

1. Line a 9×9-inch baking pan with aluminum foil, leaving extra on the sides for easy removal.
2. Lightly spray the foil with cooking spray.

Layer the Base:

1. Lay out the graham crackers in a single layer at the bottom of the pan, breaking them if necessary to fit.

Add Marshmallows:

1. Evenly sprinkle the mini marshmallows over the graham crackers.

Melt Caramel:

1. Combine the caramel bits and milk in a microwave-safe bowl.
2. Microwave on high for about a minute, stir, and continue microwaving in 30-second increments until the caramel is smooth and melted.

Spread Caramel:

1. Pour the melted caramel over the marshmallows, making sure to cover everything evenly. The heat from the caramel will soften the marshmallows and allow the caramel to soak into the graham crackers.

Add Butterfinger:

1. Sprinkle the chopped Butterfinger pieces over the caramel layer, gently pressing them into the mixture.

Chocolate Drizzle:

1. Melt the semi-sweet chocolate in the microwave in 30-second increments until smooth.
2. Drizzle the melted chocolate over the Butterfinger layer.

Chill:

1. Place the pan in the fridge for about an hour or until everything is set.

Slice and Serve:

1. Once set, lift the dessert out of the pan using the foil edges, peel off the foil, and cut into bars.

Enjoy!

These bars combine the crunchy texture of graham crackers, the gooeyness of caramel, the softness of marshmallows, the crunch of Butterfinger pieces, and a rich chocolate drizzle, making them a perfect treat for any occasion!

Creamy Garlic Butter Lobster Tails

 

Creamy Garlic Butter Lobster Tails 🦞🧄

Ingredients:

• 4 lobster tails
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Carefully split the lobster tails in half lengthwise.
2. Cook the lobster: Heat olive oil in a skillet over medium heat. Place the lobster tails cut-side down and cook for 2-3 minutes until the shells turn red.
3. Flip and bake: Flip the lobster tails, add 2 tbsp butter, and baste with the melted butter. Transfer the skillet to the oven and bake for 8-10 minutes.
4. Make the garlic butter sauce: In a separate pan, melt the remaining butter and sauté the garlic until fragrant.
5. Create the sauce: Pour in the heavy cream, bring it to a simmer, and stir in the Parmesan cheese until the sauce thickens.
6. Assemble and serve: Drizzle the garlic butter sauce over the lobster tails and finish with a squeeze of lemon juice. Garnish with chopped parsley and serve.

Notes:

• Serve over pasta or with a side of steamed vegetables for a complete meal.
• Adjust the amount of garlic based on your preference.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4

Chocolate Lava Brownie Cookies Recipe

 

Chocolate Lava Brownie Cookies Recipe

Ingredients:

• 1/2 cup unsalted butter
• 12 ounces semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Additional chocolate chips for filling

Directions:

1. Preheat Oven: Preheat your oven to 350°F (177°C).
2. Melt Butter and Chocolate: Melt the butter and chocolate chips together. Allow to cool slightly.
3. Whisk Wet Ingredients: Whisk the sugars, eggs, and vanilla together. Stir into the melted chocolate mixture.
4. Sift and Fold: Sift in the flour, cocoa powder, baking powder, and salt. Fold everything together to combine.
5. Chill Dough: Chill the dough for 15 minutes for easier handling.
6. Form Cookies: Form the dough into balls. Insert a few extra chocolate chips in the center of each ball and place them on the baking sheet.
7. Bake: Bake for 10-12 minutes until the tops are glossy and cracked.
8. Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these rich, molten-centered Chocolate Lava Brownie Cookies, perfect for satisfying your chocolate cravings!

Oh wow, this recipe is so tasty and flavorful!

 

How to Make a Delicious Cream Cheese Cake

Step 1: Preheat the Oven

Heat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it.

Step 2: Prepare the Dry Ingredients

In a large bowl, mix together the following ingredients:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

Step 3: Combine the Wet Ingredients

In a separate bowl, combine:

• Eggs
• Oil
• Sour cream
• Vanilla extract
• Softened cream cheese

Mix until the mixture is smooth and well blended.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

Step 5: Make the Cake

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the Cake Cool

Once done, remove the cake from the oven and allow it to cool completely before frosting.

For the Icing:

Step 1: Mix Cream Cheese and Butter

In a bowl, mix softened cream cheese and butter until smooth.

Step 2: Add Powdered Sugar and Vanilla

Gradually add powdered sugar and vanilla extract, beating until the icing is smooth and fluffy.

If needed, add a small amount of milk to reach your desired consistency.

Step 3: Frost the Cake

Spread the frosting evenly over the cooled cake.

Step 7: Slice and Serve

Cut the cake into pieces and enjoy its creamy deliciousness!

ENJOY!!

Chef’s Clever Hack for Perfectly Peeled Hard Boiled Eggs

 

Is Peeling Hard-Boiled Eggs Becoming Too Much for You? You Have Company!

Although hard-boiled eggs are a healthy and adaptable food, cracking open their shells may be an annoyance. Prepare to be delighted if you've ever had to deal with a jumbled mass of cracked eggshells. French celebrity chef, cookbook author, and TV host Jacques Pépin is here with a secret weapon that will change the way you cook forever. If you want to peel eggs like a pro, try this easy approach.

The Problem: Hard-Boiled Eggs That Won't Peel

Eggs that have been hard-boiled may be a major nuisance to peel. As if acting independently, the shells adhere tenaciously to the egg white. The moment you try to peel them, they rip apart, producing a disgusting mush. Have no worry, however; Jacques Pépin has rescued the day with a fantastic plan.

One little tweak to your cooking method yields flawlessly peeled hard-boiled eggs every time. Jacques Pépin suggests poking a tiny hole in the eggshell's broad side before dropping it into boiling water, rather than blindly hoping for the best. Yeah, it's really that easy!

The Science Behind It: Why It Works

You may slowly release the air pocket within an egg as it cooks by making a tiny hole in its shell. When peeling hard-boiled eggs, this seemingly little change makes all the difference. The egg white may stick tenaciously to the shell due to the retained air, which makes clean peeling a genuine task. The egg, however, almost falls out of its shell as the air pocket is freed.

How to Do It: Simple Steps for Perfect Eggs

Curious about the best way to create that little hole in the eggshell without breaking it into a thousand pieces? Rest assured, no specialized gear or tools will be required. You can get the job done with only a simple pin or thumbtack. To crack an egg, just hold it firmly and pierce a tiny hole at the broad end of the shell. To avoid damaging the egg's structure, make sure the hole is just big enough to let air out. When it comes to Jacques Pépin's hack, stability is key.

After the eggshell has been cracked open, it may be prepared for its steaming bath. To cook it, just add it to a saucepan of boiling water and follow the instructions for hard-boiled eggs. Because the air pocket in the egg dissolves while it cooks, peeling the egg is a breeze when you're ready to eat it.

No Expertise Required

This method's greatest strength is that it calls for neither expertise nor specialized tools. No matter how much or how little experience you have in the kitchen, everyone can do it. It's a lifesaver for those mornings when you're pressed for time but still want a nutritious meal or snack.

Goodbye Frustration, Hello Perfect Eggs

Envision the joy of delicately removing the shell of a hard-boiled egg to reveal its perfectly round, silky white. Put an end to those troublesome and unpleasant peeling sessions. Perfectly peeled eggs are within your reach with this trick from Jacques Pépin.

Culinary Wisdom from a Master

Besides being a lifesaver in the kitchen, this technique also imparts some culinary knowledge. Thanks to his extensive experience in the kitchen, Jacques Pépin understands how to make meal preparation a pleasure and a breeze.

The Next Time You Boil Eggs, Remember This

If you've ever dreaded peeling hard-boiled eggs, then you should keep in mind Jacques Pépin's simple yet effective tip the next time you do it. A once-frustrating process might become a breeze with the help of a little hole in the eggshell. Salads, munchies, and breakfasts as you know them will change forever.

Original Author: Claire Low

The Best Fried Chicken Recipe

 

The Best Fried Chicken Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 cups vegetable oil (for frying)
• 4 lbs chicken pieces (legs, thighs, breasts, wings)
• 2 cups buttermilk

Instructions

1. In a large bowl, mix together the flour, paprika, salt, black pepper, cayenne pepper, garlic powder, and onion powder. This is the key dry ingredient mix for the best crispy fried chicken recipe.
2. Place the chicken pieces in a large bowl or sealable plastic bag, and pour the buttermilk over the chicken. Allow the chicken to marinate in the refrigerator for at least 2 hours, or overnight. The buttermilk marinade will tenderize the chicken and add flavor, making this recipe the best fried chicken recipe.
3. Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
4. Using tongs, remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dip the chicken pieces in the flour mixture, pressing the flour mixture onto the chicken to coat it well.
5. Carefully place the chicken pieces in the hot oil, being sure not to overcrowd the skillet. Fry the chicken for 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
6. Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain off any excess oil.
7. Serve the crispy fried chicken hot, with your favorite dipping sauce and sides.

This recipe is sure to be a crowd-pleaser, perfect for parties, picnics, or any special occasion. The combination of spices and the buttermilk marinade gives the chicken a flavorful and tender taste, while the crispy, golden brown coating adds the perfect crunch. Adjust the level of spices or add additional seasonings to suit your personal preferences.

BANANA CREAM CHEESECAKE BARS

Cheesecake Bars are similar to a traditional slice of cheesecake. However, you can take them with you while you are on the go. You do not need a fork to eat these sweet bars. The Banana Cream Cheesecake Bars combine the cheesecake taste with the sweet flavor of banana cream to provide an undeniably great taste.

The recipe calls for Nilla Wafers to create a light and tasty crust for your Banana Cream Cheesecake Bars. However, you do not have to use that specific brand. You can use a generic brand of vanilla cookies. You might also want to try Pepperidge Farm Chessmen Cookies or Lorna Doone Shortbread Cookies.

The brand of your pudding mix does not matter too much. The Jell-O brand offers both traditional and sugar-free banana cream instant pudding mix. The only thing you need to do is make sure that the box says “instant” on it. If the box does not say instant, you should not buy it because the pudding mix would not work properly for this recipe.

Ingredients

• 1 11oz. box Nilla Wafers, crushed into crumbs
• 1/2 cup unsalted melted butter
• 2 cups heavy whipping cream
• 3/4 cup sugar
• 3 8oz. packages cream cheese, softened
• 1 3.4oz. package instant banana cream pudding mix
• Whipped topping
• Banana slices

Instructions

1. Line an 8×8" baking dish with parchment paper.
2. Combine the Nilla Wafer crumbs and melted butter in a medium bowl. Press the mixture into the prepared baking dish. Place in the refrigerator to chill.
3. In a chilled bowl, using a handheld mixer, whip heavy cream and sugar until stiff peaks form. Set aside.
4. In a large bowl, beat cream cheese until smooth. Add pudding mix and beat until combined.
5. Fold in whipped cream until smooth. Pour the cream cheese filling evenly into the chilled crust.
6. Cover and refrigerate for at least 8 hours before cutting into 9 squares.
7. Garnish with whipped cream and banana slices. ENJOY!

Cheesy Hamburger Potato Casserole

 

Ingredients

• 1 pound (450 grams) ground beef
• 5 medium potatoes, peeled and sliced thin
• 1 small onion, minced
• 2 cloves garlic, minced
• Two 10.5-ounce cans reduced cream of mushroom soup
• One 10.5-ounce can cheese soup (regular or reduced-fat cream of cheddar)
• 1 cup milk
• 2 cups shredded cheddar cheese (separated)
• Salt and pepper, to taste
• 1/4 teaspoon paprika
• 1 tablespoon olive oil (optional)
• Optional garnish: fresh parsley or green onions

Instructions

Get the Oven Ready

1. Preheat your oven to 350°F (175°C).
2. Grease a baking or casserole dish that measures 8 by 12 inches.

Get the Ground Beef Ready

1. For extra flavor, heat olive oil in a pan over medium heat.
2. Sauté the chopped onions for 3-4 minutes until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the ground beef and cook until browned. Season with paprika, salt, and pepper.
5. Drain any excess fat.

Prepare the Potatoes

1. Peel and thinly slice the potatoes, approximately 1/8 inch thick. Use a mandolin or knife for even slices.

Coat the Food with Sauce

1. In a medium bowl, mix the milk, cream of cheddar, and cream of mushroom soup until fully combined.

Assemble the Casserole

1. Layer the sliced potatoes in the greased casserole dish.
2. Add a portion of the cooked ground beef mixture on top of the potatoes.
3. Pour some of the soup mixture over the beef.
4. Sprinkle 1/3 of the shredded cheddar cheese evenly over the top.
5. Repeat layering until all the ingredients are used, finishing with a final layer of shredded cheddar cheese.

Bake

1. Cover the dish with foil and bake for 60-70 minutes, until the potatoes are tender. Test with a fork.
2. Remove the foil and bake for an additional 10-15 minutes to brown the cheese on top.

Garnish and Serve

1. Allow the dish to cool slightly, then garnish with chopped green onions or fresh parsley, if desired.
2. Serve hot and enjoy!

For added texture, consider adding vegetables like peas, carrots, or corn. You can also substitute ground chicken or turkey for the beef. I hope you enjoy this cheesy hamburger potato casserole as much as I do!

Does anyone Here actually Still Eal Shegherd’s Pie

Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 cups mashed potatoes (prepared from scratch or store-bought)
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Grease a baking dish.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent.
4. Stir in the frozen peas and carrots, beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 5-7 minutes, until the mixture thickens.
5. Transfer the beef mixture to the prepared baking dish. Spread the mashed potatoes evenly over the top.
6. If using, sprinkle shredded cheddar cheese over the mashed potatoes.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling.
8. Let cool for a few minutes before serving.

Enjoy!

Chinese Beef and Onion Stir Fry

 

Ingredients

• 300 g sirloin steak (or rib eye, flank steak, or blade steak)
• ½ white onion (or yellow onion)
• 4-5 slices ginger
• 3 cloves garlic (minced or sliced thinly)
• 1 stalk green onion (cut into 2-inch pieces)

Marinade

• 1 tablespoon soy sauce
• ½ tablespoon Shaoxing cooking wine
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (added after marinating)
• 1 tablespoon oil (added after marinating)

Sauce

• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1½ tablespoons oyster sauce
• ½ tablespoon hoisin sauce
• 1 teaspoon sesame oil
• ½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
• 1 teaspoon dark soy sauce (for color, can sub with regular soy sauce)
• ½ cup water

Instructions

Preparation

1. Peel and slice ½ white onion (or yellow onion), and separate the segments. Set it aside for later.
2. Peel and thinly slice 3 cloves garlic. Alternatively, you can also mince it as well.
3. Slice 4-5 slices of ginger and set them aside for later.
4. Cut off the root part of 1 stalk green onion and discard it. Then cut the green onion into 2-inch pieces. For the chunky white part, slice it in half lengthwise. Set this aside for later.

Marinate Beef

1. Thinly slice the beef against the grain and put it in a bowl.
2. (Optional) To make it easier to slice, you can put it in the freezer for 15 minutes to firm it up slightly.
3. Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, and 1 teaspoon sesame oil into the bowl with the sliced beef and marinate it for 15 minutes.
4. Do not add the cornstarch and oil yet.
5. Once you have finished marinating the meat, add in 1 teaspoon cornstarch and mix well. This will create a velvety layer that will seal in the beef’s moisture.
6. Once the cornstarch is mixed evenly with the beef, add 1 tablespoon oil to it and mix well again, then set it aside.

Ham and Swiss Cracker Melts Recipe

 

These Ham and Swiss Cracker Melts are my secret weapon when I need a fast, easy snack or appetizer that people will rave about. Imagine buttery crackers sandwiching savory ham and gooey melted Swiss cheese, all topped with a flavorful butter mixture—what’s not to love? I brought these to a party once, and let’s just say, I didn’t bring any home. They were gone in minutes!

Why You’ll Love This Recipe

• Quick & Easy: Perfect for when you need something fast but impressive.
• Savory & Cheesy: Swiss cheese, ham, and buttery crackers are a flavor match made in heaven.
• Crowd-Pleaser: Great for parties, game nights, or even a fun snack for the kids.

Ingredients

• 48 Ritz Crackers (1 bag)
• 8 slices deli ham, torn into small pieces
• 8 slices Swiss cheese, cut into 1-inch pieces
• 4 tablespoons butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1 teaspoon poppy seeds
• ½ teaspoon dried minced onion

Variations

• Change Up the Cheese: Swap the Swiss for cheddar, provolone, or any cheese you love.
• Spicy Twist: Add a pinch of red pepper flakes to the butter mixture for a little heat.
• Turkey & Cheddar: Try turkey and cheddar instead for a different take.

How to Make the Recipe

1. Preheat the Oven: Heat your oven to 350°F (175°C).
2. Assemble the Crackers: Place half of the Ritz crackers flat side down in a 9×13-inch baking dish. Top each cracker with a small piece of ham and a square of Swiss cheese, then sandwich with another Ritz cracker.
3. Prepare the Butter Mixture: In a small bowl, mix together the melted butter, Dijon mustard, Worcestershire sauce, and garlic powder.
4. Pour the Butter Mixture: Drizzle the butter mixture evenly over the cracker sandwiches.
5. Add the Toppings: Sprinkle the poppy seeds and dried minced onion on top.
6. Bake: Bake for 10-12 minutes, or until the cheese has melted and the crackers are golden brown.
7. Serve: Serve warm and enjoy!

How to Serve

• As a Snack or Appetizer: Perfect for parties, potlucks, or game nights.
• With Soup: Pair with tomato or creamy potato soup for a cozy meal.
• Quick Lunch: Makes for a fun and delicious lunch option.

Make Ahead

• Fridge: Assemble the cracker sandwiches and refrigerate for up to 24 hours. Bake when ready.
• Freezer: Freeze assembled sandwiches before baking. Bake from frozen, adding a few extra minutes.

FAQs

• Can I use a different type of cracker? Yes, any buttery cracker will work, but Ritz crackers are ideal.
• Do I have to use Swiss cheese? No, you can use any cheese you prefer.
• How do I keep the crackers from getting soggy? Use a light coating of the butter mixture to avoid sogginess.

These Ham and Swiss Cracker Melts are the ultimate quick snack or party appetizer. They’re cheesy, savory, and absolutely delicious. Once you make these, I guarantee they’ll become a regular in your snack rotation. Enjoy!

Zucchini Cornbread Casserole

 

We have the perfect recipe for you if you love cornbread but are seeking something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeño and sweet corn are the supporting cast members that really bring it home.

What is Needed

• 2.5 cups of zucchini, shredded and set aside to drain
• 1 chopped white onion and 16 ounces (split) of shredded cheddar cheese
• 1 cup thawed corn
• 1 chopped jalapeño (to make it milder, remove the seeds)
• 2 eggs
• 2 milligrams of garlic powder
• 1 teaspoon of cumin flour
• 1/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• One 8.5-oz package of corn muffin mix

Zucchini Cornbread Casserole Recipe Details

1. Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.
2. Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.
3. Add the corn muffin mix slowly, mixing until incorporated.
4. After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.
5. Cook for 50–55 minutes, or until golden and cooked through.
6. Warm it up before serving.

Iowa Snacks

 

Iowa Party Bites: The Perfect Game Day Snack

Getting ready for football season or need a delicious snack for a group? These Iowa Party Bites are the perfect solution! This tasty snack mixes crispy tortilla chips with a cheesy and creamy filling that will leave everyone asking for more. Plus, they’re easy to make, making them a great choice for any gathering!

Ingredients

• 1 bag of Tostitos Scoops tortilla chips (10 oz)
• 1 block of cream cheese (8 oz), softened to room temperature
• 8 oz grated mozzarella cheese
• 1 egg
• 1 can sweet corn (15 oz), drained
• 1 can mild or medium green chiles (4 oz), drained
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded Parmesan cheese (for sprinkling on top)

Instructions for Preparing Iowa Party Bites

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Mix the filling: In a large bowl, combine the softened cream cheese, grated mozzarella, egg, sweet corn, green chiles, garlic powder, salt, and pepper. Stir until well blended.
3. Prepare the tortilla scoops: Arrange the Tostitos Scoops on a large baking sheet, making sure they don’t overlap.
4. Fill the chips: Spoon the cheese and corn mixture into each tortilla scoop, filling them generously.
5. Top with Parmesan: Sprinkle shredded Parmesan cheese on top of each filled tortilla chip for extra flavor and crispiness.
6. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
7. Serve: Remove from the oven and let the bites cool slightly. Serve warm and enjoy with your favorite dipping sauce or on their own!

These Iowa Party Bites are sure to be a hit at your next event, whether it’s for game day, a party, or just a casual snack with friends and family. They're the perfect finger food!

Cinnamon Bread from the Amish

 

Amish Cinnamon Bread: A Bakery-Style Treat at Home

Our Amish Cinnamon Bread tastes just like it came from a bakery! It’s a simple and fast bread recipe that uses only a few ingredients, making it perfect for breakfast, a sweet treat, or even a gift for a new home.

List of Ingredients

For the Batter

• 1 cup soft butter
• 2 cups sugar
• 2 eggs
• 2 cups buttermilk (or homemade buttermilk: 2 cups milk + 2 tablespoons vinegar or lemon juice)
• 4 cups flour
• 2 teaspoons baking soda

For the Cinnamon-Sugar Mixture

• 2/3 cup sugar
• 2 teaspoons cinnamon

Instructions for Making Amish Cinnamon Bread

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease two loaf pans.
2. Prepare the batter: In a large bowl, cream together the butter, 2 cups of sugar, and eggs. Then, mix in the buttermilk, flour, and baking soda until combined.
3. Layer the batter: Divide half (or slightly less) of the batter between the two greased loaf pans.
4. Cinnamon-sugar topping: In a separate small bowl, mix together 2/3 cup of sugar and 2 teaspoons of cinnamon. Sprinkle 3/4 of this mixture on top of the batter in both pans.
5. Final layer: Add the remaining batter to the pans, then sprinkle the rest of the cinnamon-sugar mixture on top. Swirl the batter gently with a knife to create a marbled effect.
6. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pans for about 20 minutes before removing. Slice and enjoy!

This recipe makes 2 loaves of delicious Amish Cinnamon Bread that your whole family will love. Have fun baking!

My grandmother and aunts used to prepare

 

Tapioca Pudding: A Classic Comforting Dessert

Tapioca pudding is a traditional dessert famous for its smooth texture and gentle sweetness. This homemade recipe offers a delicious and comforting snack that’s perfect for any time of day.

List of Ingredients

• 1 cup cold water
• 1/2 cup small tapioca pearls
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups milk
• 1/8 teaspoon salt
• 2 eggs, whisked

Directions

1. Soak the Tapioca: In a medium bowl, soak the tapioca pearls in 1 cup of cold water for 30 minutes. Drain the excess water afterward.
2. Heat the Milk: In a medium saucepan, heat the milk over medium heat until warm, but not boiling.
3. Add Tapioca and Sugar: Stir the drained tapioca pearls and sugar into the warm milk. Add salt and cook on medium heat, stirring frequently, until the mixture thickens and the tapioca pearls become translucent.
4. Prepare Eggs: In a small bowl, whisk the eggs. Slowly pour a bit of the warm tapioca mixture into the eggs while stirring continuously to temper them.
5. Mix Eggs into Tapioca: Slowly pour the egg mixture back into the saucepan with the tapioca, stirring constantly. Cook over medium heat, stirring frequently, until the mixture thickens further. Do not let it boil.
6. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
7. Cool and Serve: Transfer the pudding to a large bowl or individual serving dishes. Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.

Enjoy your smooth and sweet tapioca pudding, a timeless dessert that’s sure to bring comfort and joy to any occasion!