Slow Cooker Honey Garlic Chicken

 Ingredients :

Honey Garlic Sauce1/3 cup honey1 tbsp garlic, minced1/2 cup soy sauce, low sodium (see note)1/4 cup ketchup1 tsp dried oreganoCrockpot Chicken and Vegetables2 pounds chicken thighs, bone-in, skin-on1 pound baby red potatoes1 pound carrots, peeled1 cup onions, chopped1 pound green beans, trimmedfresh parsley, chopped, for serving optionalsalt and pepper to tasteCornstarch Slurry (Optional)2 tsp cornstarch3 tsp water

Préparations :

In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.Pour the honey garlic sauce mixture evenly on top.Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.Enjoy !

ENJOY

Easy Addictive Spinach Stuffed Pastry

 

Ingredients:

1 sheet frozen puff pastry, thawed

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

5 oz (140g) fresh spinach (or 1 cup frozen spinach, thawed and drained)

1/2 cup ricotta cheese

1/4 cup feta cheese, crumbled

1/4 cup shredded mozzarella cheese

1 egg, beaten (for egg wash)

Salt and pepper, to taste

1/4 teaspoon nutmeg (optional)

Sesame seeds for topping (optional)

PREPARATION:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the Spinach Filling:

Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

Add the spinach to the skillet and cook until wilted (if using fresh) or warmed through (if using frozen), about 2-3 minutes. Season with salt, pepper, and nutmeg, if using. Remove from heat and let it cool slightly.

In a bowl, combine the cooked spinach mixture with ricotta, feta, and mozzarella cheeses. Mix well until fully combined.

Prepare the Puff Pastry:

Roll out the puff pastry sheet on a lightly floured surface. Cut it into 8 equal squares or rectangles.

Assemble the Pastries:

Place a spoonful of the spinach and cheese mixture in the center of each puff pastry square.

Fold each square in half to form a triangle (or a rectangle, depending on how you cut them). Press the edges together to seal, and use a fork to crimp the edges.

Place the stuffed pastries on the prepared baking sheet.

Egg Wash and Bake:

Brush the top of each pastry with the beaten egg. If desired, sprinkle sesame seeds on top for extra flavor and texture.

Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown and puffed up.

Serve:

Remove the pastries from the oven and allow them to cool slightly before serving. Enjoy warm!

Tips:

Make-Ahead: You can prepare the spinach filling ahead of time and store it in the fridge for up to 24 hours.

Variations: Add other ingredients to the filling, such as cooked mushrooms, sun-dried tomatoes, or artichokes for extra flavor.

Puff Pastry: If you want smaller bite-sized appetizers, cut the puff pastry into smaller squares for mini spinach stuffed pastries.

Nutritional Information (per pastry):

Calories: 220 kcal

Total Fat: 15g

Saturated Fat: 6g

Cholesterol: 45mg

Sodium: 310mg

Total Carbohydrates: 15g

Dietary Fiber: 1g

Sugars: 1g

Protein: 6g

These Easy Addictive Spinach Stuffed Pastries are flaky, cheesy, and packed with flavor! They make for a delightful snack, perfect for parties, or a satisfying meal on their own.

Shrimp Fettuccine Alfredo

 

Ingredients:

1 lb fettuccine

1 lb large shrimp, peeled and deveined

2 tablespoons

4 cloves garlic, minced

1/2 cup unsalted butter

2 cups heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

1/4 teaspoon ground nutmeg

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving

PREPARATION:

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the fettuccine according to package instructions until al dente.

Drain and set aside.

Cook the Shrimp:

In a large skillet, heat the olive oil over medium-high heat.

Add the shrimp and season with salt and pepper.

Cook for 2-3 minutes on each side, until the shrimp are pink and opaque.

Remove the shrimp from the skillet and set aside.

Prepare the Alfredo Sauce:

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute, until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the grated Parmesan cheese and nutmeg, and continue to cook until the sauce thickens, about 5-7 minutes.

Season with salt and pepper to taste.

Combine Pasta and Sauce:

Add the cooked fettuccine to the skillet with the Alfredo sauce.

Toss to coat the pasta evenly with the sauce.

Add the cooked shrimp and toss gently to combine.

Serve:

Divide the shrimp fettuccine Alfredo among serving plates.

Garnish with chopped fresh parsley.

Serve with lemon wedges on the side for an extra burst of freshness.

 enjoy!

Banana Vanilla Pudding Trifle

 

Ingredients:

Pudding:
– 2 packages (3.4 oz each) instant vanilla pudding mix
– 4 cups cold milk
– 1 tablespoon vanilla extract

For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For the Trifle Layers:
– 4 large bananas, sliced
– 1 box vanilla wafers or graham crackers, crushed
– Additional banana slices for topping

PREPARATION:

large bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until it thickens. Set aside in the refrigerator to firm up.

2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
3. Assemble the Trifle:
   – Start by placing a layer of crushed vanilla wafers or graham crackers at the bottom of a trifle dish.
   – Add a layer of vanilla pudding over the crushed wafers.
   – Add a layer of sliced bananas on top of the pudding.
   – Spread a layer of whipped cream on top of the bananas.
   – Repeat the layers (crushed wafers, pudding, bananas, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.

Cranberry Orange Loaf Cake

 

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon orange zest (from 1 large orange)
• ¼ cup fresh orange juice
• ½ cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• 1 teaspoon orange zest (optional for extra flavor)

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add the Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Stir in the orange zest, fresh orange juice, sour cream (or yogurt), and vanilla extract. The mixture may look slightly curdled at this stage, but that’s normal.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
6. Fold in the Cranberries: Gently fold in the cranberries using a spatula. If you’re using frozen cranberries, toss them in a tablespoon of flour to prevent them from sinking to the bottom of the cake. Ensure the cranberries are evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top of the cake is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
9. Prepare the Orange Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If you prefer a thicker glaze, use less juice. For a more citrusy punch, add a teaspoon of orange zest to the glaze.
10. Glaze the Cake: Once the cake has cooled completely, drizzle the orange glaze over the top. You can use a spoon to create a pretty drizzle effect or pour it over for full coverage. Let the glaze set for about 10-15 minutes before slicing and serving.

Optional Additions:

• Nuts: Add ½ cup of chopped walnuts or pecans for extra crunch and texture.
• Spices: For a warm, cozy flavor, add a pinch of cinnamon or nutmeg to the batter.
• Dried Cranberries: If fresh or frozen cranberries are not available, you can use dried cranberries. Soak them in warm orange juice for about 10 minutes to plump them up before adding them to the batter.

Tips for the Perfect Cranberry Orange Loaf Cake

• Fresh vs. Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. If using frozen cranberries, do not thaw them before adding to the batter, as this can make the cake too watery.
• Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can cause the cake to be dense and tough.
• Glaze Thickness: If you prefer a thicker glaze that stays on top of the cake, use less orange juice. If you want a thinner, more drizzly glaze, add more juice until you reach the desired consistency.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the loaf (without the glaze) for up to 2 months. Simply wrap it tightly in plastic wrap and aluminum foil before freezing.

Nutritional Information (Per Serving)

• Calories: Approximately 280-320 kcal
• Protein: 4g
• Fat: 10g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 30g

Conclusion

Cranberry Orange Loaf Cake is the perfect combination of sweet and tangy, with bursts of tart cranberries and the fresh zing of orange zest and juice. This cake is not only delicious but also visually stunning, making it a great choice for holiday tables, afternoon tea, or simply as a delightful homemade treat. With a moist crumb, a bright flavor, and a sweet glaze, this loaf cake is sure to become a family favorite. Give it a try and enjoy a slice of this delicious, citrusy cake!

Apple and cinnamon cake

 Cinnamon Apple Cake is a tasty dessert that is great for any occasion.

 any event. Here is a simple recipe to help you begin:

 List of ingredients:

 Cake Ingredients:

 2 cups of regular flour

2 teaspoons of baking powder

Half a teaspoon of baking soda.

Half a teaspoon of salt.

One and a half teaspoons of cinnamon.

1/2 teaspoon of nutmeg powder

1/2 cup of butter without salt, at room temperature

1 cup of sugar

2 big eggs

1 teaspoon of vanilla extract

1 cup of sour cream

2 cups of apples, peeled, cored, and cut into small pieces (approximately 2 medium-sized apples).

For the Cinnamon Sugar Mix:

 1/4 cup of sugar

1 teaspoon of cinnamon powder

 Directions:

 Heat up your oven before using it: Set the temperature to 350°F (175°C). Prepare a 9×9-inch square baking pan or a cake pan of similar size by greasing and flouring it.

Get ready for the drought. Ingredients: In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put this to the side.

Mix the butter and sugar: In a big bowl, mix the soft butter and 1 cup of sugar until it becomes light and fluffy.

Include eggs and vanilla: Mix the eggs one by one, then add the vanilla extract. Mix until everything is well mixed together.

Add the dry ingredients little by little to the wet ingredients, alternating with the sour cream. Begin by adding the dry ingredients first and finish with them as well. Stir until everything is mixed together. Be cautious not to mix too much; you want the cake to be soft.

Mix the diced apples into the batter carefully.

Put the mixture into the baking pan, making sure it is spread evenly.

Prepare the Cinnamon Sugar Topping by mixing 1/4 cup of sugar with 1 teaspoon of cinnamon in a small bowl. Spread this evenly on top of the cake batter in the pan.

Baking: Put the pan in the oven that you have already heated. Bake for around 40-45 minutes until a toothpick inserted in the middle comes out clean and the top is golden brown.

Cool and Serve: Take the cake out of the oven and let it cool in the pan for around 15 minutes. Next, you can either enjoy it warm or wait until it cools down completely before cutting and serving it.

You can also pour a basic icing over the cake once it has cooled. Mix powdered sugar with a bit of milk until you get the thickness you want. Pour it gently on top of the cake and allow it to harden before serving.

 Enjoy your homemade cake with cinnamon and apples!

My Amish friend showed me this

 

Ingredients:

2 pounds ground beef

1/2 diced onion

1 cup crumbled saltine crackers

1 cup milk

1/4 flour

1/2 teaspoon garlic powder

3 tablespoons butter

Salt and pepper to taste

For the gravy sauce:

1-2 cans cream of mushroom soup

1.5 cups of milk

PREPARATION:

1. Preheat oven to 350°F.

2. In a mixing bowl, combine ground beef, crumbled saltine crackers, milk, minced onion, salt, black pepper, chili powder, and garlic powder. Mix thoroughly until well combined.

3. Shape the mixture into oval or rectangular patties, similar to traditional steak shapes.

4. Coat each patty with flour, shaking off any excess.

5. In a large skillet, melt the butter over medium-high heat.

6. Place the coated patties in the skillet and cook until browned on both sides, about 3 minutes per side. Remove the patties and set them aside. (This is just to give color and enhance flavor.)

7. Transfer to greased 9×13 baking dish. Mix gravy sauce in bowl and pour over patties.

8. Cover baking dish with foil and bake for 50 mins. Remove cover and bake for 10 more mins.

Enjoy the hearty and comforting flavors of this Amish classic, where simple ingredients come together to create a mouthwatering dish the whole family will love.

Slow Cooker Italian Sausage with Egg Noodles

 Slow Cooker Italian Sausage with Egg Noodles is the perfect comfort food, combining savory Italian sausage, tender egg noodles, and a rich, flavorful sauce that simmers together effortlessly in the slow cooker. This hearty dish is ideal for busy weeknights when you want something filling and satisfying without spending too much time in the kitchen. The slow cooker does all the work, melding the flavors of the sausage, tomatoes, and seasonings into a deliciously easy meal.

Why You’ll Love This Dish

This dish brings together the rich flavors of Italian sausage and a creamy or tomato-based sauce that pairs perfectly with egg noodles. The slow cooker allows the flavors to deepen over time, making it an effortless way to enjoy a comforting, home-cooked meal. Plus, it’s versatile, allowing you to adjust the recipe to your personal taste with different vegetables, seasonings, or types of sausage.

Ingredients: A Hearty and Flavorful Combination

Here’s what you’ll need to make this delicious slow cooker Italian sausage with egg noodles:

• Italian Sausage: 1 lb of mild or hot Italian sausage, sliced or left whole.
• Onion: 1 medium onion, diced for flavor and sweetness.
• Garlic: 3 cloves, minced for added depth.
• Crushed Tomatoes: 1 (14.5 oz) can for a rich tomato base.
• Chicken or Beef Broth: 1 cup to create a flavorful broth for cooking.
• Tomato Paste: 2 tablespoons for extra richness.
• Italian Seasoning: 1 tablespoon for herbs and flavor.
• Red Pepper Flakes: Optional, for a bit of heat.
• Egg Noodles: 12 oz of wide egg noodles to soak up all the sauce.
• Parmesan Cheese: 1/2 cup, grated, for serving.
• Olive Oil: 1 tablespoon for browning the sausage.
• Salt and Pepper: To taste, for seasoning.
• Optional Add-Ins: Bell peppers, mushrooms, spinach, or zucchini for extra vegetables.

Step-by-Step Instructions: How to Make Slow Cooker Italian Sausage with Egg Noodles

1. Brown the Sausage:

• In a skillet over medium heat, add a tablespoon of olive oil. Brown the Italian sausage on all sides for 5-6 minutes until golden brown but not fully cooked through. Transfer the sausage to the slow cooker. (If you prefer not to brown, you can skip this step, but browning adds flavor.)

1. Sauté the Onion and Garlic:

• In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Transfer the onions and garlic to the slow cooker with the sausage.

1. Add the Tomatoes and Seasonings:

• In the slow cooker, add the crushed tomatoes, tomato paste, broth, Italian seasoning, and red pepper flakes (if using). Stir everything together until well combined. Season with salt and pepper.

1. Cook in the Slow Cooker:

• Cover the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours. The sausage will become tender, and the sauce will develop deep, rich flavors.

1. Cook the Egg Noodles:

• About 20 minutes before serving, cook the egg noodles according to the package instructions until al dente. Drain and set aside.

1. Combine the Noodles and Sauce:

• Once the slow cooker sausage and sauce are ready, gently stir in the cooked egg noodles. If the sauce is too thick, you can add a bit more broth or water to reach your desired consistency.

1. Serve:

• Serve the Italian sausage and egg noodles in bowls, topped with grated Parmesan cheese and fresh parsley if desired. Pair with garlic bread or a side salad for a complete meal.

Variations and Tips

• Make it Creamy: For a creamy version, stir in 1/2 cup of heavy cream or a few tablespoons of cream cheese during the last 30 minutes of cooking.
• Spicy Kick: Use hot Italian sausage and extra red pepper flakes for a spicy version.
• Vegetarian Option: Use plant-based sausage or omit the sausage and add more vegetables like zucchini, bell peppers, or mushrooms.
• Add Vegetables: You can add bell peppers, mushrooms, spinach, or zucchini to the slow cooker during the last hour of cooking for extra flavor and nutrition.

Serving Suggestions

• Garlic Bread: Serve with a side of garlic bread to mop up the delicious sauce.
• Side Salad: A simple green salad with balsamic vinaigrette pairs beautifully with this dish.
• Grated Parmesan: Don’t forget a generous sprinkling of Parmesan cheese on top for a cheesy finish.

Conclusion: A Comforting and Easy Slow Cooker Meal

This Slow Cooker Italian Sausage with Egg Noodles is a simple, flavorful, and hearty meal that’s perfect for any night of the week. The combination of savory Italian sausage, rich tomato sauce, and tender egg noodles creates a dish that’s both comforting and satisfying. The slow cooker makes it incredibly easy, allowing you to enjoy a delicious home-cooked meal with minimal effort. Pair it with garlic bread or a fresh salad for the perfect dinner!