Recipe for Pumpkin Bread

 List of items needed:

2 cups of ground almonds

Half a teaspoon of salt

1 small spoon of baking soda

1/2 small spoon of baking powder

1 teaspoon of powdered cloves

1 teaspoon of powdered cinnamon

1 teaspoon of powdered nutmeg



1/2 cup of soft unsalted butter

1 cup of erythritol sweetener (or your favorite sweetener for a keto diet)

4 big eggs

1 can of pumpkin puree, 15 ounces, make sure it doesn't have any extra sugars.



Nutrition Facts (per serving, recipe makes 16 servings):



Calories: 165

Fat content: 14 grams

Fat content: 6 grams

Carbohydrates: 6 grams

Fiber in food: 3 grams.

Sugars: 1 gram

Carbs: 3g

Protein content: 5 grams



Directions:

eat the oven to 325°F and put a rack in the middle. Cover two baking pans with parchment paper or use a baking spray with flour substitute.

In a bowl, mix almond flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Mix well and then leave it aside.

In a big bowl, use an electric mixer to blend the softened butter and erythritol until they are well mixed. Put the eggs in one by one, mixing well after each one. Keep mixing until the mixture is fluffy and airy, which should take a couple of minutes. Mix in the mashed pumpkin. The mix might appear a little rough, but that's okay.

Combine the almond flour with the wet ingredients and mix slowly until everything is well mixed.

Put the batter into the pans equally and make the tops even.

Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. Cooking times can be different, so make sure to watch it closely.

Allow the bread to cool in the pans for around 10 minutes, then move them to a wire rack to cool down completely.

Just baked, the bread will have a tasty crunchy outer layer. If you have extra food, you can heat up single pieces to make them taste freshly baked again.

Instructions for freezing: You can put this keto pumpkin bread in the freezer for up to 3 months. After it has cooled down, wrap it tightly in aluminum foil, freezer paper, or put it in a freezer bag. To use it, let it defrost overnight in the fridge.

This is probably my kids’ most requested dinner

 Ingredients

Ingredient Quantity

Shredded chicken (cooked) 1 pound

Chicken broth 2 cups

Instant rice 2 cups

Cream of chicken soup 1 can (10.5 oz)

Cream of onion soup 1 can (10.5 oz)

Velveeta (cubed) 8 ounces

Unsalted butter ¼ cup

Milk ¼ cup

Heavy whipping cream ¼ cup

Frozen broccoli (thawed) 1 bag (12-16 oz)

Panko breadcrumbs (optional) –

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook the rice: Bring chicken broth to a boil. Add instant rice, remove from heat, and cover. Let sit for 5 minutes. Fluff with a fork.

Prepare the cheese sauce: Melt butter in a saucepan. Add Velveeta, milk, heavy whipping cream, cream of chicken soup, and cream of onion soup. Stir until smooth.

Combine the ingredients: Combine rice, chicken, broccoli, and cheese sauce in a large bowl. Stir until well mixed.

Assemble the casserole: Pour the mixture into the prepared baking dish.

Add optional topping: Sprinkle Panko breadcrumbs over the top.

Bake the casserole: Bake for 25-30 minutes, or until bubbly and golden brown.

Serve: Let cool for a few minutes before serving.

Iowa Party Bites Recipe

 These delectable party snacks are sure to be a hit at any event. Delicious ground beef, luscious cheese, and flaky bread come together in this mouth-watering snack.

Things needed:

As for the Injection:

Quantity of Ingredient

Beef, Ground Finely sliced onion, 1 pound 1/4 teaspoon of ranch seasoning 1/2 teaspoon of garlic powder a teaspoon of onion powder Add salt and pepper to taste, measuring out 1 teaspoon.

Cream Melted cheese 0.8 liters

Cheese that has been shredded 1/2 cup

As for the Flour:

PAID LISTING

Quantity of Ingredient

Rolling Out Crescents One 16-oz can of melted butter 1/4 cup (not required)

Extra Features:

Half a cup of cooked and crumbled bacon, one jalapeño that has been finely sliced, and half a cup of shredded mozzarella or pepper jack cheese.

Instructions:

Turn the oven on to 400 degrees. Turn the oven on high heat (380°F, 190°C). Put parchment paper on a baking pan.

Brown and sauté the ground beef and onion in a big pan over medium heat, stirring occasionally, until the meat is fully done. Remove any surplus of fat. Onion powder, ranch seasoning, salt, and pepper should be stirred in.

Mix the cooked beef mixture, cream cheese, and shredded cheddar cheese in a large bowl to make the filling. Blend well by stirring.

Get the party bites ready: Take out the crescent roll dough from the container and cut it into squares or triangles. In the middle of each dough ball, press about 1 tablespoon of the meat and cheese mixture. Wrap the filling in the dough and squeeze the edges to make a seal. Form into tightly wrapped bundles.

Before baking, brush the party nibbles with melted butter if you want. The dough should be cooked completely and the edges should be golden brown after 10 to 12 minutes in a preheated oven.

Before serving, take the pan out of the oven and top with chopped parsley. Warm it up and top it with the sauces you love.

Here are some tasty Iowa Party Bites for you to enjoy!

Love this mini version of this recipe because

  

Mini peanut butter pies are a delightful treat that brings back memories of warm summer afternoons spent on my grandmother's porch. This recipe is perfect for family gatherings or just as a special treat to surprise your loved ones. It combines the creamy richness of peanut butter with the delicate crunch of a graham cracker crust, making each bite a nostalgic trip back to simpler times.

These mini peanut butter pies pair wonderfully with a cold glass of milk or a steamy cup of coffee. If you're serving them at a gathering, consider adding a fresh fruit salad or a scoop of vanilla ice cream on the side. The lightness of the fruit or the creaminess of the ice cream complements the richness of the pies beautifully.

Mini Peanut Butter Pies

Servings: 12 mini pies

Ingredients

1 cup of creamy peanut butter
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
12 mini graham cracker pie crusts
Chocolate shavings or peanut butter cups for garnish (optional)

Directions

1. In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth.

2. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

3. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

4. Spoon the peanut butter mixture into the mini graham cracker crusts, smoothing the tops with a spatula.

5. Refrigerate the pies for at least 2 hours to set.

6. Before serving, garnish with chocolate shavings or small peanut butter cups if desired.

              Variations & Tips

For a crunchy variation, consider adding some chopped peanuts on top of the pies before refrigerating. If you prefer a chocolate twist, you can mix in some mini chocolate chips into the peanut butter mixture. For a festive touch during holidays, add a dollop of whipped cream and a sprinkle of red and green sprinkles. These pies are versatile and can be adjusted to fit any occasion.

Chicken Ricotta Meatballs with Spinach

 This delicious recipe combines tender chicken meatballs with the creamy richness of a spinach Alfredo sauce. The lightness of ricotta cheese in the meatballs pairs perfectly with the cheesy sauce, creating a dish that’s comforting yet flavorful. Perfect for weeknight dinners or when you want to impress guests without too much hassle, this recipe is sure to be a crowd-pleaser. Plus, with healthy spinach and protein-packed chicken, you’re not just indulging but also enjoying some wholesome ingredients.

Ingredients:

For the Chicken Ricotta Meatballs:

• 1 lb (450g) ground chicken
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

For the Spinach Alfredo Sauce:

• 2 tbsp butter
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 8 oz pasta (such as fettuccine or linguine)
• Salt and pepper to taste

Preparation:

Step 1:
Preheat your oven to 400°F (200°C). While the oven is heating, prepare the meatball mixture. In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything thoroughly until well-combined.

Step 2:
Shape the chicken mixture into small meatballs, about 1 inch in diameter. This should yield approximately 16-18 meatballs, depending on the size.

Step 3:
In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and brown them on all sides. This process should take around 5-6 minutes. Once browned, transfer the meatballs to a baking sheet lined with parchment paper.

Step 4:
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are fully cooked through (internal temperature should reach 165°F or 74°C).

Step 5:
While the meatballs are baking, start preparing the Spinach Alfredo Sauce. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until the garlic becomes fragrant and slightly golden.

Step 6:
Add the chopped spinach to the pan and cook until it wilts, which should take about 3-4 minutes.

Step 7:
Once the spinach has wilted, pour in the heavy cream. Bring the mixture to a simmer while stirring frequently to prevent it from sticking to the bottom. Gradually add the grated Parmesan cheese to the pan and stir until the cheese melts and the sauce thickens. Season with salt and pepper to taste.

Step 8:
While the sauce simmers, cook your pasta according to the package instructions. Once the pasta is cooked, drain it and immediately toss it with the spinach Alfredo sauce to ensure the pasta absorbs the sauce’s flavor.

Step 9:
By now, the meatballs should be ready. Remove them from the oven and serve them on top of the pasta, generously drizzled with the spinach Alfredo sauce.

Cooking Note:

If you prefer a smoother Alfredo sauce, you can blend the spinach Alfredo mixture using a hand blender before tossing it with the pasta. This creates a velvety sauce texture. However, the chopped spinach provides a lovely contrast in texture when left as is.

Serving Suggestions:

• Serve the chicken ricotta meatballs over the Alfredo pasta in individual bowls or plates, ensuring that each portion gets a generous amount of sauce.
• For an added burst of freshness, sprinkle some fresh basil or parsley on top.
• You can also garnish the dish with a little extra grated Parmesan cheese for more flavor.

Tips:

• If you’re looking for a bit of spice, add a pinch of red pepper flakes to the Alfredo sauce while it simmers.
• To lighten the dish, you can substitute half of the heavy cream with whole milk.
• You can make the meatballs ahead of time and freeze them for up to a month. Simply bake them straight from the freezer when needed (adjusting the cooking time slightly).
• If you want a gluten-free option, swap the breadcrumbs for gluten-free breadcrumbs, and use a gluten-free pasta alternative.
• Ground turkey or beef can be substituted for chicken if desired, though the chicken offers a lighter and more delicate flavor.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (Per Serving):

• Calories: 630 kcal
• Protein: 38g
• Sodium: 740mg

FAQs:

Can I make this dish ahead of time?
Yes, the chicken ricotta meatballs can be made ahead and stored in the fridge for up to 3 days. The sauce, however, is best prepared fresh, but leftovers can be reheated on the stove over low heat.

What other pasta can I use for this recipe?
If you don’t have fettuccine, linguine, or spaghetti works well. You could also use shorter pasta like penne or rigatoni if you prefer.

Can I use frozen spinach for the sauce?
Absolutely! If using frozen spinach, ensure it is fully thawed and squeezed dry to remove excess moisture before adding it to the sauce.

How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of cream or milk to the sauce to restore its creamy consistency.

Is there a dairy-free option for this recipe?
For a dairy-free version, you can use coconut cream or a non-dairy milk alternative like almond or oat milk in place of heavy cream. Nutritional yeast can be substituted for Parmesan to maintain the cheesy flavor.

Conclusion:

Chicken Ricotta Meatballs with Spinach Alfredo Sauce is an irresistible dish that combines tender meatballs with a creamy, cheesy sauce. It’s a perfect balance of indulgence and health, thanks to the fresh spinach and lean chicken. Whether you’re preparing it for a family dinner or a cozy meal for two, this dish is sure to satisfy every craving while keeping things simple yet flavorful. Enjoy!

Savory Cabbage Pancakes

 

         Ingredients:

For the Pancakes:

• 3 cups green cabbage, thinly sliced
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 large eggs
• ½ cup all-purpose flour (or a gluten-free alternative)
• ½ cup water
• 1 tablespoon soy sauce (or tamari for gluten-free)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2-3 tablespoons vegetable oil for frying

Optional Toppings:

• Sesame seeds
• Fresh herbs (like cilantro or parsley)
• Soy sauce or dipping sauce of choice
• A dollop of sour cream or yogurt

Step-by-Step Method:

Step 1: Prepare the Vegetables
Thinly slice the cabbage, grate the carrot, and chop the green onions. Set aside in a large mixing bowl. These vegetables will be the base of your savory pancakes, providing crunch and flavor.

Step 2: Make the Batter
In the same bowl with the vegetables, add the flour, eggs, water, soy sauce, garlic powder, onion powder, salt, and pepper. Stir until the mixture is well combined. The batter should be thick enough to coat the vegetables, but still easy to stir. If it’s too thick, add a little more water.

Step 3: Heat the Oil
Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when the batter is added, but not so hot that the pancakes burn.

Step 4: Cook the Pancakes
Scoop about ¼ cup of the batter into the hot skillet, pressing it down gently with the back of a spoon to form a pancake shape. Depending on the size of your skillet, you can cook 2-3 pancakes at a time. Cook for 3-4 minutes on each side, or until the pancakes are golden brown and crispy on the outside.

Step 5: Drain and Serve
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.

Step 6: Garnish and Serve
Top the pancakes with sesame seeds, fresh herbs, or a dollop of sour cream or yogurt. You can also serve them with soy sauce or your favorite dipping sauce on the side.

Tips for Success:

• Slice the Cabbage Thinly: Thinly sliced cabbage cooks more evenly and ensures a crispier texture in the pancakes.
• Customize the Batter: Feel free to add other vegetables, like mushrooms or zucchini, for extra flavor and texture. You can also add cooked shrimp or bacon for a protein boost.
• Fry in Batches: Don’t overcrowd the pan while frying. Frying the pancakes in small batches ensures they cook evenly and stay crispy.

Variations:

1. Spicy Cabbage Pancakes: Add a pinch of chili flakes or a dash of hot sauce to the batter for a spicy kick.
2. Cheesy Pancakes: Mix in ¼ cup of shredded cheese (like cheddar or mozzarella) for a gooey, cheesy version.
3. Gluten-Free Version: Use gluten-free flour and tamari instead of soy sauce for a gluten-free twist on these savory pancakes.

Conclusion:

These Savory Cabbage Pancakes are a versatile, quick, and flavorful dish that you can easily whip up with everyday ingredients. Crispy on the outside and soft on the inside, they’re perfect for any meal or snack. Whether you enjoy them with soy sauce, fresh herbs, or a creamy dollop of sour cream, these pancakes are sure to be a crowd-pleaser!

Energy dessert recipe

 Particularly in this day and age, life may get hectic. It may seem difficult to choose a quick and healthful breakfast alternative. But what if we told you that all you need is two ingredients to make a delicious breakfast cake? It is true, indeed!

For those wishing to start their day with more health, or for those with special dietary requirements, this amazing meal is ideal. So allow us to walk you through the easy stages of making this delicious morning treat. Before we get started, let’s gather everything you’ll need:

2 ripe bananas

2 cups of sesame seeds

Optional Enhancers: If you want to add some extra flavor to your cake, feel free to experiment with these optional add-ins:

Vanilla extract

Orange extract

Rosewater

Mint leaves

Cinnamon

Chocolate chips or cocoa

Let’s now go over the simple instructions for making your morning cake: Set the oven temperature to 350°F (175°C). Put the sesame seeds and ripe bananas in a blender. Blend until a thick, silky batter forms. This is the moment to add your optional flavor enhancers if you wish to improve the flavor of your cake. Select your preferred flavor or blend of flavors.

To keep a cake pan from sticking, lightly grease it with oil. Scatter the batter evenly in the pan that has been oiled. A toothpick inserted into the center of the cake should come out clean after 30 to 35 minutes of baking the pan in the preheated oven.

When your morning cake is perfectly done, take it out of the oven and allow it to cool for a few minutes. Cake should be served warm or at room temperature after being sliced into pieces. You can eat it by itself or top it with your preferred ingredients, such as yogurt or fresh fruit. Savor your wonderful homemade breakfast cake that is devoid of sugar, flour, eggs, and milk! It’s a filling and healthy way to begin the day.

Why not attempt it then? Use your imagination when adding the optional enhancers to this breakfast cake to make it uniquely yours. You merit a speedy, healthful breakfast that also pleases your palate.

Soft loaf recipe

 Here’s a wonderful recipe for a Soft Loaf of Bread that’s perfect for sandwiches, toast, or enjoying with butter and jam. This recipe creates a tender and fluffy loaf with a soft crust.

Soft Loaf of Bread Recipe

Ingredients:

• 3 cups all-purpose flour (or bread flour)
• 1 cup warm milk (about 110°F/43°C)
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 egg (optional, for brushing on top)
• Extra melted butter for brushing (optional)

Instructions:

1. Proof the Yeast:

• In a small bowl, mix the warm milk with the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until the yeast becomes foamy and bubbly. This means the yeast is active.

2. Mix the Dough:

• In a large mixing bowl, combine the flour and salt.
• Add the softened butter to the flour mixture and mix it in until it resembles coarse crumbs.
• Pour the yeast mixture into the flour mixture and stir until a dough begins to form.

3. Knead the Dough:

• Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour (1 tablespoon at a time) until it’s manageable but still soft.

4. First Rise:

• Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.

5. Shape the Loaf:

• Once the dough has risen, punch it down to release the air.
• Turn the dough onto a floured surface and gently shape it into a loaf by rolling it into a tight log.
• Place the shaped dough into a greased 9×5-inch loaf pan.

6. Second Rise:

• Cover the loaf with a towel and let it rise again for about 30-45 minutes, or until it has risen about 1 inch above the top of the pan.

7. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

8. Optional Egg Wash:

• For a glossy finish, beat an egg with a tablespoon of water and gently brush it over the top of the risen loaf. Alternatively, you can brush the top with melted butter for a softer crust.

9. Bake the Bread:

• Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. An internal temperature of 190°F (88°C) ensures it’s fully baked.

10. Cool and Serve:

• Remove the bread from the oven and let it cool in the pan for 10 minutes.
• Turn the loaf out onto a wire rack to cool completely before slicing.

This Soft Loaf of Bread is wonderfully tender and perfect for any meal. You can brush the top with butter while it’s still warm for added flavor and softness!

Cheesy Garlic Chicken Wraps

 Cheesy Garlic Chicken Wraps  Ingredients: 2 large chicken breasts, diced 1 tbsp olive oil 2 tsp garlic powder 1 tsp onion powder 1 tsp paprika Salt and pepper, to taste 1 cup shredded cheddar cheese ½ cup shredded mozzarella cheese 4 large flour tortillas ½ cup creamy garlic sauce (store-bought or homemade) Fresh parsley,

Cheesy Garlic Chicken Wraps 

Ingredients:

2 large chicken breasts, diced
1 tbsp olive oil
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
4 large flour tortillas
½ cup creamy garlic sauce (store-bought or homemade)
Fresh parsley, chopped (optional, for garnish)
Instructions:

Season the Chicken:

Toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.
Cook the Chicken:

Heat a skillet over medium heat and cook the chicken for 6-8 minutes, until fully cooked and golden brown.
Assemble the Wraps:

Lay out the tortillas and spread creamy garlic sauce on each. Add the cooked chicken, cheddar, and mozzarella cheeses.
Melt the Cheese:

Fold the tortillas and cook them in the skillet for 2-3 minutes per side until the cheese is melted and the tortillas are golden.
Serve:

Slice the wraps, garnish with parsley, and enjoy!
Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

Pepperoni Pizza Layer Cake

 

Ingredients

For the Pizza Layers:

2 pre-made pizza crusts (store-bought or homemade)
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni slices
1 cup cooked ground beef (seasoned with salt and pepper)
1 cup shredded cheddar cheese

For the Topping:

Extra mozzarella cheese for melting
Fresh basil or parsley (for garnish)

Instructions

Step 1: Preheat the Oven

Preheat your oven according to the instructions for the pizza crust.

Step 2: Prepare the Ground Beef

In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat and set aside.

Step 3: Assemble the Pizza Layers

In a large glass baking dish, lay one pizza crust as the base.
Spread half of the pizza sauce evenly over the crust.
Sprinkle half of the shredded mozzarella cheese on top.
Add half of the cooked ground beef and a layer of pepperoni slices.
Repeat the layers with the second pizza crust, adding the remaining sauce, cheese, ground beef, and pepperoni.

Step 4: Bake the Pizza Layer Cake

Place the assembled pizza layer cake in the oven and bake according to the crust instructions (usually about 15-20 minutes) or until the cheese is melted and bubbly, and the crust is golden brown.

Step 5: Add Extra Cheese

Remove the pizza from the oven and sprinkle extra mozzarella cheese on top.
Return to the oven for an additional 5 minutes, or until the cheese is melted and gooey.

Step 6: Serve

Let the pizza layer cake cool for a few minutes.
Slice into pieces, making sure to show the layers, and serve warm.
Garnish with fresh basil or parsley for a pop of color.

Presentation Tips

Serve the pizza layer cake in the glass dish for a beautiful presentation.
Highlight the melted mozzarella on each slice and capture a photo to showcase its rich, layered look.