Beef Empanadas

 Ingredients:

1 cup water
1 1/2 sticks (170 grams) salted butter
2 3/4 cups (349 grams) all-purpose flour
2 teaspoons salt
Pinch of red pepper
3 tablespoons olive oil , . seeds and finely chopped)
½ cup frozen peas
2 cloves garlic, finely chopped
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon red pepper powder
1/2 teaspoon red onion
1/2 teaspoon spoon white pepper
1/2 teaspoon cumin
¼ cup ground beef
1-2 teaspoons tomato paste, (optional)
1 small red potato, (peeled, diced and boiled*)
3 cups, (sliced ​​and diced)
1/2 cup grated Monterey Jack cheese (or “Mexican cheese”), melted. Meanwhile, mix flour, salt and ground pepper in a large bowl and make a well in the middle. Pour some of the mixture into the hot oil and mix with your hands to form a wet paste. Add the remaining water and knead with your hands until you obtain a wet, oily dough. Wrap the dough in plastic and place it in the refrigerator for at least 2 hours.
Preheat the oven to 200°C. Line a large baking tray with baking paper or a silicone baking tray.
Heat 2 tablespoons oil in a large skillet over medium heat. Remove the meat, cook for 10 minutes until golden brown. Remove the meat with a slotted spoon and set aside. Reserve 2 tablespoons of the drippings.
Saute the onion with the remaining 1 tablespoon of olive oil and 2 tablespoons of tomato paste for 10-15 minutes until it softens. Then add the pepper, peas, garlic and herbs.
After a few minutes, add ¼ cup of salt to the pan and add 1-2 tablespoons of tomato paste (taste).
After the tomato puree melts, mix it with the meat and potatoes. Remove from heat.
Dust a golf ball with a small amount of cold flour and roll into a ball. On a lightly floured surface, use a rolling pin to roll the balls into 1/4-inch circles about 5 inches in diameter. After rolling your dough, put 2 tablespoons of filling in the middle of each circle. Add ½ teaspoon green onion to each round and sprinkle lightly with cheese, if using. Lightly brush the edges of the piece with egg yolk. Fill the dough to form
crescents and press to cover all sides. Sides and back of the plot.
Place the empanadas on the prepared baking sheet. Lightly whisk the eggs and water. Carefully wash the empanadas and wash the eggs.

Bake empanadas for 20 minutes until golden brown.
Freeze leftovers in plastic wrap or an airtight container for up to 3 days. You can also freeze cooked empanadas in plastic wrap in freezer bags or an airtight container for up to 3 months and reheat in the oven or toaster at 300°F for 10 minutes.

HONEY BAKED HAM

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !

Save yourself some serious money during the holidays by making your own Honey Baked Ham recipe at home! Tender ham is cooked with butter and honey, then slathered with a sticky sweet and smoky glaze that’s broiled until it gets a great sugary crust!

This Copycat Honey Baked Ham is one of those recipes we have love to have for holidays like Thanksgiving and Easter. A couple of our other favorite Easter recipes are my Honey Butter Roasted Carrots and Broccoli Salad. This is one of my Easter recipes I know you’ll want to keep on hand!To Make this Recipe You’ Will Need the following ingredients: 

Ingredients :

°10-12 pounds of uncooked leg of pork

° 3 tablespoons Dijon mustard

°1 cup brown sugar

° 1/2 c honey

° 1 teaspoon cinnamon

 

Methods

1. Trim fat and result in a diamond pattern. This sounds bland but also allows the fat to shift during cooking. Bake 325 for 20 minutes per pound, to internal temperature of 160.

2. Meanwhile, mix together the mustard, brown sugar, honey, and cinnamon.

3. During the last 45 minutes of cooking, spread the glaze over the pork.

4. Cut into thin slices.

Final step: don’t forget to share !

Peanut Butter No-Bake Cookies

 Indulge your sweet tooth swiftly with the delightful duo of Peanut Butter No-Bake Cookies. Packed with the rich essence of peanut butter and a hint of chocolate sweetness, these treats come together effortlessly, promising a quick yet satisfying snack. Experience the joy of creamy and chewy goodness without the need for baking. Join the adventure of crafting these irresistible cookies – a perfect blend of convenience and indulgence that will have you savoring every delightful bite in no time!

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 cups granulated sugar
• 1/2 cup whole milk
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats
• 1/2 cup unsweetened cocoa powder
• Pinch of salt

• Instructions:

  Prepare the Cookie Mixture:

  1. In a saucepan over medium heat, combine the butter, sugar, and milk. Stir occasionally and bring the mixture to a boil.
  2. Once boiling, let it cook for 1-2 minutes, stirring constantly.
  3. Remove the saucepan from heat and add the peanut butter and vanilla extract. Stir until the mixture is smooth and well combined.

  Add the Dry Ingredients:

  1. In a large mixing bowl, combine the quick-cooking oats, cocoa powder, and a pinch of salt.
  2. Pour the peanut butter mixture over the dry ingredients and stir until everything is thoroughly mixed.

  Shape the Cookies:

  1. Drop spoonfuls of the cookie mixture onto wax paper or a lined baking sheet. You can use a cookie scoop for uniform sizes.
  2. Let the cookies cool and set for about 15-20 minutes, or until they are firm.

  Enjoy the Peanut Butter Bliss:

  1. Once the cookies have set, they are ready to be enjoyed!
  2. Serve these Peanut Butter No-Bake Cookies with a glass of cold milk or your favorite beverage.

  Optional Enhancements:

  • Add a handful of chopped nuts, such as walnuts or pecans, for added crunch.
  • Sprinkle a pinch of sea salt on top for a sweet and salty combination.

  In conclusion, Peanut Butter No-Bake Cookies are a quick and delicious way to satisfy your sweet cravings. With the perfect blend of peanut butter and chocolate, these cookies are sure to become a favorite go-to treat. Enjoy the simplicity of no-bake goodness and share these delightful cookies with family and friends for a sweet moment of indulgence. 

Pecan Pie Cobbler

A simpler way to serve pecan pie to a crowd. This cobbler combines flaky pie crust layers with classic pecan pie filling. Takes about an hour to make, serves 12-15 people, and tastes just like the traditional pie version.

Why Make This Version

Easier than making individual pies. Serves more people with less work. Uses store-bought pie crust to save time. Perfect for holiday gatherings or potlucks. Makes great leftovers and freezes well.

What You Need

• Pie crusts: 2 refrigerated crusts (from 14.1-oz box), room temperature
• Butter: 1 cup unsalted, melted and cooled
• Dark corn syrup: 2 cups (Karo brand preferred)
• Sugar: 2 cups granulated white
• Eggs: 4 large, room temperature
• Vanilla: 2 teaspoons pure extract
• Pecans: 3 cups, mix of halves and chopped
• Cooking spray: Butter-flavored preferred

• Step-By-Step Instructions

  Set up (15 minutes)

  Heat oven to 350°F. Take pie crusts out 15 minutes before using. Spray 13x9 glass dish with cooking spray. Melt butter, let cool 5 minutes. Beat eggs in separate bowl

  Prepare first crust (5 minutes)

  Unroll one crust on clean counter. Roll gently to 13x9 inches. Press into dish - patch any tears. Don't trim edges

  Make filling (10 minutes)

  Mix melted butter, corn syrup, sugar, beaten eggs, vanilla in large bowl until smooth. Stir in 2½ cups pecans. Save ½ cup for topping

  Layer the cobbler (5 minutes)

  Pour half filling over bottom crust. Unroll second crust, roll to 13x9 inches. Place on filling. Pour remaining filling over top. Sprinkle with reserved pecans

  Bake and check (45-50 minutes)

  Bake at 350°F for 45 minutes. Check center - should be set but slightly jiggly. Add 5 minutes if needed. Top should be golden brown

  Cool and serve

  Cool 30 minutes minimum before cutting. Center keeps setting as it cools. Cut into squares - clean knife between cuts

  Getting Perfect Results

  Room temperature ingredients matter. Cold eggs make filling grainy. Check oven temperature with separate thermometer - most run hot or cold. Don't overbake or filling gets hard. Crust edges browning too fast? Cover with foil. Glass dish works better than metal - shows bottom browning.

  Common Problems Fixed

  Runny center? Bake 5 minutes longer. Hard filling? Checked too late - watch at 40 minutes. Soggy bottom? Didn't patch tears in crust. Grainy texture? Eggs were cold or sugar didn't dissolve. Pecans burnt? Oven too hot - use thermometer next time. Crust tears? Let warm up longer before rolling.

  Make It Ahead

  Assemble 24 hours ahead - wrap tight, refrigerate. Add 10 minutes to bake time if cold. Baked cobbler keeps 3 days room temperature, covered. Refrigerate up to week. Freeze up to 3 months wrapped well. Thaw overnight in fridge. Warm at 300°F for 15 minutes before serving.

  Serving Tips

  Best slightly warm or room temperature. Add vanilla ice cream or whipped cream just before serving. Cut smaller pieces - very rich. Use plastic knife for cleaner cuts. Transport in baking dish. Reheat individual pieces 15 seconds in microwave.

  Variations That Work

  Add 1 cup chocolate chips to filling. Try bourbon vanilla instead of regular. Switch dark corn syrup for light - use brown sugar instead of white. Make half batch in 8x8 pan - use one crust cut in half. Add ½ teaspoon cinnamon to filling. For extra crunch, brush top with egg wash, sprinkle with coarse sugar.

  Frequently Asked Questions

  Can I use store-bought pie crust?

  Sure - that's what I usually do. Saves a bunch of time.

  No corn syrup - now what?

  Maple syrup works fine. Gives it a different taste but still good.

  Better hot or cold?

  Hot's best, especially with ice cream. But room temp works too.

  Can I make it gluten-free?

  Yeah, just get gluten-free pie crust. Might be a bit different but still works.

  How do I keep leftovers?

  Cover it and leave it on the counter for a few days. Put it in the fridge if you want it to last longer.

  Some more ideas

  If you like pecans, try my pecan bars too - they've got a cookie bottom. The little pecan tassies are good for parties since they're bite-sized.

 

Giblet Gravy

Giblet Gravy is a beloved addition to holiday meals, providing a rich, savory sauce to complement turkey, mashed potatoes, and stuffing. This recipe is versatile, allowing for substitutions like using chopped turkey meat instead of giblets, making it accessible for anyone. Whether you’re preparing it alongside your turkey or the next day to enhance leftovers, this creamy, flavorful gravy is sure to be a hit at the table.

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Ingredients

To make this flavorful Giblet Gravy, gather the following:

• 3 cups turkey broth: Use homemade turkey broth or canned chicken broth for convenience.
• Giblets from the turkey (or chopped white and dark turkey meat): Provides a rich, meaty flavor to the gravy.
• 3 tablespoons flour: Helps thicken the gravy.
• 1 tablespoon cornstarch: Adds extra thickening power.
• 1/4 cup milk: Creates a creamy texture and balances the flavors.
• 1 teaspoon butter: Adds richness and smoothness to the gravy.
• Salt and pepper, to taste: Essential seasonings to enhance the overall flavor.
• 2 chopped hard-boiled eggs (optional): Adds a traditional touch and extra texture.

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Instructions

1. Heat the Broth

Pour 3 cups of turkey broth into a medium saucepan and heat over medium-high heat. Allow the broth to come to a gentle simmer as you prepare the thickening mixture.

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2. Prepare the Thickening Mixture

In a small cup or bowl, combine 3 tablespoons of flour and 1 tablespoon of cornstarch. Add 1/4 cup of milk gradually while stirring to form a smooth paste. Make sure there are no lumps, as this will ensure a silky gravy.

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3. Thicken the Gravy

Slowly pour the flour and cornstarch paste into the simmering broth, whisking constantly to prevent clumping. Continue stirring as the mixture thickens. This should take about 3-5 minutes.

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4. Add the Giblets or Turkey Meat

Stir in the chopped giblets or white and dark turkey meat, allowing them to heat through and infuse the gravy with flavor. If desired, add 2 chopped hard-boiled eggs for a traditional twist.

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5. Season and Enrich the Gravy

Add 1 teaspoon of butter for extra richness. Season with salt and pepper to taste, adjusting the seasoning as needed.

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6. Cook Until Thickened

Continue cooking the gravy over medium-high heat until it reaches your desired thickness. Stir frequently to prevent sticking. Once thickened, remove from heat and serve hot.

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Tips for Success

• Smooth Gravy: To avoid lumps, whisk the flour and cornstarch paste thoroughly and add it to the broth slowly while whisking constantly.
• Consistency Adjustments: If the gravy is too thick, add a splash of broth or water to thin it out. If it’s too thin, mix a little more flour and water, then add it to the gravy.
• Broth Substitutions: If you’re out of turkey broth, canned chicken broth or vegetable broth works as a convenient substitute.

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Variations

• Herb-Infused Gravy: Add fresh or dried herbs like thyme, rosemary, or sage for an aromatic twist.
• Creamy Gravy: For a creamier texture, substitute half the broth with heavy cream or whole milk.
• Vegetarian Version: Use vegetable broth and omit the giblets or turkey meat for a vegetarian-friendly gravy.

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Serving Suggestions

Giblet Gravy pairs beautifully with a variety of holiday staples:

• Turkey: Drizzle over slices of roasted turkey for added moisture and flavor.
• Mashed Potatoes: Pour generously over creamy mashed potatoes.
• Stuffing: Enhance the flavor of your stuffing or dressing with a spoonful of gravy.
• Biscuits or Rolls: Serve as a dipping sauce for fresh, buttery biscuits or dinner rolls.

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Storage and Reheating

• Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a saucepan over low heat, stirring frequently. Add a splash of broth or water to loosen the consistency if needed.
• Freezing: Freeze gravy in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

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Frequently Asked Questions (FAQs)

1. Can I make giblet gravy without giblets?
Absolutely! Substitute chopped turkey meat (white and dark) for the giblets. This variation is equally flavorful and ensures no part of the turkey goes to waste.

2. How do I fix lumpy gravy?
If lumps form, strain the gravy through a fine mesh sieve, or use an immersion blender to smooth it out.

3. Can I make giblet gravy ahead of time?
Yes! You can prepare the gravy a day in advance and store it in the refrigerator. Reheat gently before serving, and adjust the consistency with a little broth if necessary.

4. What can I use instead of milk?
If you prefer a dairy-free option, substitute the milk with unsweetened almond milk, oat milk, or additional broth.

5. Can I use cornstarch alone to thicken the gravy?
Yes! If you prefer, omit the flour and double the amount of cornstarch. Dissolve it in a small amount of cold liquid (like water or milk) before adding it to the broth to prevent clumping.

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Conclusion

Giblet Gravy is a timeless holiday classic that brings rich, savory flavor to your Thanksgiving or Christmas table. Whether you use traditional giblets or chopped turkey meat, this recipe ensures a smooth, flavorful gravy that perfectly complements turkey, mashed potatoes, stuffing, and more. With its simple preparation and versatile ingredients, it’s a must-have addition to your holiday feast.

Enjoy this hearty, flavorful gravy that ties your holiday meal together with every delicious pour!

 

KFC Coleslaw

Delight in the creamy goodness of our KFC Coleslaw recipe, inspired by the famous side dish from Kentucky Fried Chicken. This tangy and sweet coleslaw perfectly complements any meal, offering a refreshing crunch and a burst of flavor.

Ingredients:

• 1 tablespoon onion, finely grated
• ⅓ cup sugar
• ½ cup mayonnaise
• ¼ cup buttermilk, well shaken
• ¼ cup whole milk
• 1 ½ tablespoons white vinegar
• 2 ½ tablespoons fresh lemon juice
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 8 cups or 1-16 ounce bag coleslaw cabbage, finely diced
• ¼ cup carrot, shredded (omit if using bagged coleslaw mix)

Directions:

1. Prepare the Dressing: In a large bowl, whisk together onion, sugar, mayonnaise, buttermilk, whole milk, vinegar, lemon juice, salt, and black pepper until smooth and well combined.
2. Combine with Cabbage: Add coleslaw cabbage and shredded carrot (if using) to the bowl. Mix until the cabbage is evenly coated with the creamy dressing.
3. Chill and Serve: Cover the bowl and refrigerate for a minimum of 4 hours or overnight to allow the flavors to meld. Stir well before serving chilled as a delicious side dish.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 4 hours 10 minutes (including chilling time)
• Servings: 4
• Kcal: Calories can vary based on ingredients and portion size.

Serving and Storage Tips:

Serving Tips:

1. Chill Before Serving: For the best flavor and texture, refrigerate the coleslaw for at least 4 hours or overnight before serving. This allows the flavors to meld together.
2. Garnish Creatively: Sprinkle extra shredded carrot, parsley, or a dash of paprika on top just before serving to add a pop of color and flavor.
3. Serve as a Side Dish: Pair KFC Coleslaw with fried chicken, grilled meats, sandwiches, or as a refreshing side at barbecues and picnics.
4. Use as a Topping: Use it as a topping for burgers or hot dogs to add a creamy and crunchy texture.

RELATED:  Peanut Butter Cup Stuffed Brookies

Storage Tips:

1. Refrigerate Properly: Store leftover coleslaw in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving leftovers to redistribute the dressing.
2. Avoid Freezing: Coleslaw does not freeze well due to the high moisture content in cabbage, which can change its texture when thawed.
3. Prevent Sogginess: If the coleslaw becomes slightly watery after refrigeration, drain excess liquid and stir well before serving to refresh its texture.
4. Make Ahead: Prepare the dressing and chop the cabbage in advance, storing them separately. Mix them together just before serving to maintain optimal crispness.
5. Single-Serve Containers: Consider storing individual servings in small containers for easy grab-and-go lunches or snacks.

Enjoy the fresh and tangy flavors of KFC Coleslaw with these tips for serving and storing, ensuring each bite is as delicious as the first!

Variations:

1. Apple Cider Vinegar Twist: Substitute white vinegar with apple cider vinegar for a slightly sweeter and fruitier flavor profile.
2. Greek Yogurt Swap: Replace mayonnaise with Greek yogurt for a lighter and tangier version of the coleslaw.
3. Spicy Coleslaw: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
4. Asian-Inspired Coleslaw: Mix in shredded red cabbage, sliced green onions, and a dressing made with soy sauce, sesame oil, and rice vinegar.
5. Creamy Dill Coleslaw: Incorporate chopped fresh dill into the dressing for a herbaceous and refreshing twist.
6. Pineapple Coleslaw: Add diced pineapple and a squeeze of lime juice to the coleslaw mix for a tropical flavor burst.
7. Crunchy Nut Coleslaw: Mix in toasted almonds or pecans for added crunch and nutty flavor.
8. Avocado Coleslaw: Blend ripe avocado into the dressing for a creamy texture and subtle avocado flavor.
9. Bacon Ranch Coleslaw: Stir in crispy crumbled bacon and a packet of ranch seasoning mix into the dressing for a savory twist.
10. Citrus Coleslaw: Add segments of oranges or mandarins and a touch of orange zest to the coleslaw mix for a citrusy burst.
11. Mango Jalapeño Coleslaw: Add diced mango and finely chopped jalapeño peppers to the coleslaw mix for a sweet and spicy flavor combination.
12. Maple Dijon Coleslaw: Use a dressing made with Dijon mustard, maple syrup, and apple cider vinegar for a tangy and slightly sweet twist.
13. Cilantro Lime Coleslaw: Mix in fresh cilantro leaves and lime zest into the dressing for a bright and citrusy flavor.
14. Blue Cheese Bacon Coleslaw: Stir in crumbled blue cheese and crispy bacon bits for a rich and savory coleslaw option.
15. Sesame Ginger Coleslaw: Add toasted sesame seeds and a dressing made with ginger, soy sauce, and rice vinegar for an Asian-inspired twist.
16. Pomegranate Coleslaw: Mix in pomegranate arils and a drizzle of balsamic glaze for a festive and flavorful coleslaw variation.
17. Buffalo Ranch Coleslaw: Combine buffalo sauce and ranch dressing for a spicy and creamy twist on traditional coleslaw.
18. Tex-Mex Coleslaw: Add black beans, corn kernels, diced tomatoes, and a squeeze of lime juice for a Southwestern flair.
19. Honey Mustard Coleslaw: Use a dressing made with honey, Dijon mustard, and apple cider vinegar for a sweet and tangy coleslaw option.
20. Italian Herb Coleslaw: Mix in chopped fresh basil, oregano, and parsley with a dressing made of olive oil, red wine vinegar, and garlic for a Mediterranean-inspired coleslaw.
21. These variations offer a range of flavors and textures to customize your KFC Coleslaw, providing options to suit different tastes and occasions. Experiment with these ideas to create your own unique spin on this classic side dish!

22. FAQs:

    1. Can I use pre-shredded coleslaw mix instead of chopping cabbage myself? Yes, you can use a pre-packaged coleslaw mix for convenience. Adjust the amount of dressing as needed to coat the cabbage evenly.
    2. How can I adjust the sweetness of the coleslaw? Adjust the amount of sugar in the dressing to suit your taste preferences. Start with less sugar and add more gradually, tasting as you go.
    3. What can I substitute for buttermilk if I don’t have it? You can make a substitute for buttermilk by mixing regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
    4. Can I make this coleslaw ahead of time? Yes, KFC Coleslaw tastes best when refrigerated for at least 4 hours or overnight to allow the flavors to meld together. Stir well before serving.
    5. Is KFC Coleslaw gluten-free? Yes, the ingredients listed in this recipe are typically gluten-free. However, always check individual product labels to ensure they are gluten-free if you have dietary restrictions.
    6. Can I add additional vegetables or fruits to this coleslaw? Absolutely! Feel free to add shredded carrots, sliced bell peppers, or diced apples for extra crunch and flavor variation.
    7. How long will KFC Coleslaw stay fresh in the refrigerator? It can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving leftovers to refresh the flavors.
    8. Can I freeze KFC Coleslaw? Coleslaw does not freeze well due to the high water content in cabbage, which can affect its texture when thawed. It is best enjoyed fresh.
    9. How can I make KFC Coleslaw more creamy? Increase the amount of mayonnaise or add a dollop of sour cream to the dressing for a creamier texture.
    10. What are some serving suggestions for KFC Coleslaw? Serve KFC Coleslaw as a side dish with fried chicken, BBQ ribs, sandwiches, or alongside grilled meats for a classic Southern meal.
    11. Elevate your meals with our homemade KFC Coleslaw, crafted to satisfy with its perfect blend of sweetness and tanginess. Ideal for picnics, barbecues, or everyday dinners, this recipe brings the classic KFC flavor right to your table.