HOMEMADE LEMON MERINGUE PIE!

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Instructions:

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Cowboy Meatloaf and Potato Casserole

 

Ingredients:

1 package Ore-Ida Steam n’ Mash Cut Russet Potatoes

1 pound ground lean meat (beef or turkey)

3/4 cup onion, finely chopped

1/3 cup seasoned bread crumbs

1/4 cup Jack Daniel’s Barbecue Sauce, Honey Smokehou™

1 egg lightly beaten

2 teaspoons chili powder

3/4 teaspoon salt

2/3 cup evaporated milk

1 tablespoon butter

1 cup crumbled real bacon

1/4 cup crispy fried onions, canned

2/3 cup Mexican blend cheese, shredded

Directions:

1. Preheat oven to 375 degrees F. Coat 9×9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.

2. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.

Brisket, Jalapeno and Cheese Pot Pie Recipe

 

Ingredients

Brisket:

2-3 pounds of brisket

Salt and pepper to season

1 tablespoon olive oil or your preferred cooking oil

1 large onion, sliced

2 cloves of garlic, minced

2 cups beef broth

Your favorite brisket rub or BBQ spices

Pot Pie:

1 cup diced, cooked brisket

1-2 jalapenos, diced (seeded if you prefer less heat)

1 cup shredded cheese (a mix of cheddar and Monterey Jack works wonders)

1 pre-made pie crust or your homemade version

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

Salt and pepper to taste

1 egg for egg wash (optional)

Instructions

1. Prepare the Brisket:

Preheat your oven to 300°F (150°C).

Generously season the brisket with salt, pepper, and your choice of rub. Let it sit while you preheat a cast-iron skillet or an oven-safe pan over medium-high heat.

Add oil to the pan and sear the brisket on both sides until a golden crust forms. This usually takes about 4-5 minutes per side.

Remove the brisket and set it aside. In the same pan, sauté onions until translucent, adding garlic towards the end to prevent it from burning.

Place the brisket back in the pan, add beef broth, and bring to a simmer.

Cover with a lid or aluminum foil and place it in the oven. Slow cook for about 3 hours or until the brisket is tender enough to shred with a fork.

Once cooked, let it rest before dicing it up for the pie filling.

2. Assemble the Pot Pie:

Preheat your oven to 375°F (190°C).

In a pot, melt the butter over medium heat. Sprinkle in the flour and whisk for a minute to form a roux.

Gradually add milk while continuously stirring to create a smooth, thickened sauce (this is your béchamel).

Add the diced brisket and jalapenos to the béchamel, stirring until the ingredients are well combined—season with salt and pepper to taste.

Sprinkle in the shredded cheese, and stir until it’s melted. You want pockets of cheesy goodness, so avoid over-mixing.

Pour the filling into a pie dish.

Roll out the pie crust and lay it over the top of the filling. Seal the edges by crimping with a fork, and cut a few slits in the top to let steam escape.

For a golden crust, beat an egg and brush it over the pie crust.

Bake for 25-30 minutes or until the crust is golden brown and the filling bubbles warmly at the edges.

Peanut Butter Banana Bread

 

Ingredients

2 T butter

4 T peanut butter

2/3 C sugar

2 eggs

2 bananas

1 1/3 C flour

3/4 teas salt

1/2 teas baking soda

1/4 teas baking powder

Directions

cream butter/peanut butter/sugar until fluffy, add eggs and bananas and mix well. mixture should look soupy and unappetizing. combine dry ingredients in separate bowl, gradually add until just mixed, scrape the bottom and sides and remix. grease a regular 8 1/2″ x 4 1/2″ loaf pan or two mini pans [i doubled the recipe and used my 4-cavity mini loaf pan] and divide batter among pans. top with chocolate chips and sparkling sugar.

bake at 350 for 40-60 minutes depending on size of pan. since its banana bread it will inevitably burn on the top before the middle is done. poke that ish with toothpicks like your life depends on it. nothing more disappointing than gorgeous banana bread that is raw in the middle. if its getting too dark, top it with some tin foil [squishing the chocolate chips in the process…] and eep on cookin.

Light Lemon Sponge Pudding

 INGREDIENTS

butter, melted, to grease

210g (1 cup) castor sugar

40g (1/3 cup) cake flour

15ml (1 tbsp) lemon zest

15ml (1 tbsp) lime zest

80g butter, melted and cooled

4 large eggs, separated

500ml (2 cups) milk

mascarpone, to serve

icing sugar, to dust

INSTRUCTION

1 Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.

2 Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a large bowl. Whisk until well combined and add the milk.

3 Use an electric beater to beat the egg whites until soft peaks form. Gradually add the remaining castor sugar and whisk until thick and glossy.

4 Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches, folding gently. Pour into the prepared dish and place in a baking dish. Fill halfway up the sides with cold water.

5 Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.

Southern Candied Sweet Potatoes

Ingredients:

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter

6 sweet potatoes, peeled and sliced

1 tablespoon vanilla extract

Instructions:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.

Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.

Sprinkle sugar mixture over the sweet potatoes, and stir.

Cover skillet, and reduce heat to low.

Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.

They should be tender, but a little hard around the edges.

Stir in vanilla, and serve.

French Dip Biscuits

 

Ingredients

2 tablespoons unsalted butter

1 large yellow onion, halved, thinly sliced

1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky

1 pound deli roast beef, thinly sliced

8 slices provolone cheese, quartered

1 can (10.5 ounces) beef consomme

1 large egg, beaten

Instructions

In a medium skillet over medium heat, melt butter. Add onions and cook until lightly browned and soft (about 15 minutes). Set aside.

Preheat the oven to 400°F.* Line a large baking sheet with parchment paper.

Separate each biscuit into two pieces, making a total of 16 pieces. Roll each out to about 4 inches wide. Place 8 of the biscuit halves on the lined baking sheet.

Divide the roast beef and cooked onions evenly over each of the 8 biscuit halves on the baking sheet. Top each with 4 of the quarter pieces of provolone cheese, stacking them slightly. Then, place the remaining biscuit halves on top to form a sandwich. Press the edges of the dough together to seal slightly.

Brush the beaten egg over the tops of the biscuits.

Bake for 15-17 minutes, or until the biscuits are golden brown.

While the biscuits are baking, add beef consomme to a medium saucepan over medium heat. Cook until heated through (about 3-5 minutes).

Serve the baked biscuits with the warm beef consomme on the side for dipping

Banana Crumb Muffins

 

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

                        Prep : 15 m Cook : 20 m Ready In : 35 m

1-Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2-In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3-In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4-Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3 Ingredient Banana Bread

 

Ingredients:

3 ripe bananas mashed up

2 eggs

1 box of yellow cake mix

nuts are optional~

Directions:

Mash the bananas

Mix in your eggs

add nuts now if you are using them

Then mix in the cake mix.

Bake in 2 small loaf pans

for about 40 mins at 350 degrees.

You can freeze one of the loaves for later.

Healthy Honey Roasted Carrots

 

Ingredients

1 ½ pounds carrots, peeled and cut all the same size,(I used Earth Exotics)

2 Tablespoons olive oil

3 Tablespoons honey

1 Tablespoon brown sugar

freshly-ground salt and pepper

Directions

Preheat oven to 425 degrees.

In a bowl, combine the honey and brown sugar. Microwave for about 15 seconds. Just enough to melt the honey.

Coat the carrots with the olive oil, salt and pepper. Add in the honey mixture until evenly coated

Spread in an even layer on the baking sheet. Roast for 15 minutes. Remove tray and keep the oven door closed to retain heat. Using tongs, turn the carrots over and return to the oven for another 30 minutes or until they start to carmalize.

Marlene Says

per serving To get my carrots to look the way they do, I purchased Petites Carottes Epluchees (Peeled Baby Carrots. They come in 8 ounce bags.

Chunky Monkey Cottage Cheese Ice Cream: A Creamy, Guilt-Free Delight

 

Ingredients

2 cups full-fat cottage cheese

2 ripe bananas, sliced and frozen

1/4 cup honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract

1/2 cup dark chocolate chunks or chips

1/2 cup walnuts, chopped

1 tablespoon unsweetened cocoa powder (optional, for extra chocolate flavor)

Directions

Prepare the Base: In a blender or food processor, combine the cottage cheese, frozen bananas, honey (or maple syrup), vanilla extract, and cocoa powder (if using). Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well incorporated.

Fold in Mix-ins: Once the base is smooth, transfer it to a mixing bowl. Gently fold in the dark chocolate chunks and chopped walnuts, ensuring they are evenly distributed throughout the mixture.

Freeze: Pour the mixture into a freezer-safe container, spreading it out evenly. Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.

Serve: When ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls and enjoy!

Mexican Tortilla Casserole

 

 WHAT YOU NEED :

1lb. ground beef

1/2 cup diced onion

1 pack taco seasoning mix

2 cups shredded cheddar cheese

1 can refried beans

1 cup prepared rice

1 can Mexican blend corn, drained

4-5 large flour tortillas

8 oz of thick chunky salsa

HOW TO MAKE IT:

Spray a casserole baking dish with cooking spray. Brown ground beef and onion – then drain.

Add taco seasonings and cook according to package direction.

Lay 1 tortilla in bottom of baking dish and spread 1/3 of beans on it.

Top with 1/3 of the meat and sprinkle on some cheese.

Add 2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn, and cheese.

Add 3rd layer tortilla, 1/3 beans, 1/3meat, cheese.

Add 4 layer tortillas, beans, meat, corn, rice, salsa, and cheese. Bake covered with foil at 350 for about 40 minutes, then uncover and bake 10-15 minutes longer.

Let sit 5 minutes before cutting.

After baking, top with sour cream, diced onions, and shredded lettuce if desired.

Cracker Barrel Meatloaf

 Ingredients :

2 eggs

2/3 cup milk

32 Ritz crackers, crushed

1/2 cup chopped onion

4 ounces shredded sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 lbs ground beef

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon mustard

Directions :

Preheat oven to 350.

Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350 for 45 minutes.

Combine ketchup, brown sugar and mustard to make topping.

Spoon half of the topping over the meatloaf after 30 mins of baking.

Return loaf to oven for 10 more mins of baking.

Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Neiman Marcus Cake

Ingredients:

1 box cake mix, any flavor

1 stick butter

2 eggs

1 cup chopped nuts

ICING

1 (8-ounce) package cream cheese, softened

1 (16-ounce) box powdered sugar

1 egg

Directions:

Blend cake mix, butter and eggs. Mix in nuts. Then spread batter into a greased and floured 13 x 9 pan. Mix all ingredients for icing together. Then pour icing on top of the cake batter. Bake at 350°F for 45 minutes.

Herb & Cheese Quick Bread: A Savory Delight in Just One Hour

 Ingredients:

Dry Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Wet Ingredients:

1 cup whole milk

2 large eggs

1/4 cup olive oil

Add-ins:

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

1 tbsp fresh chives, chopped

Optional Topping:

2 tbsp melted butter for brushing the top

Directions:

Step 1: Preheat and Prepare

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Prepare the Ingredients: Shred the cheddar cheese and grate the Parmesan. Chop the fresh herbs and set them aside.

Step 2: Mix the Dry Ingredients

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper until well combined.

Step 3: Mix the Wet Ingredients

Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and olive oil until smooth.

Step 4: Combine and Add the Cheese and Herbs

Mix Everything Together: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Add the Cheese and Herbs: Fold in the shredded cheddar, grated Parmesan, parsley, thyme, and chives. The batter will be thick.

Step 5: Bake the Bread

Transfer to the Pan: Spoon the batter into the prepared loaf pan and smooth the top.

Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Optional Topping

Brush with Butter: If desired, brush the top of the warm bread with melted butter for extra richness.

How to Prepare:

Storage: Store any leftover bread wrapped tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Serving Suggestion: Serve warm with butter or alongside soups, stews, or a fresh salad.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 45-50 minutes

Total Time: 1 hour 5 minutes

Crazy Crust Apple Pie

Ingredients:

FOR THE CRUST:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon granulated sugar

1 egg

2/3 cup shortening

3/4 cup water

FOR THE FILLING:

1 can apple pie filling

1 tablespoon lemon juice

1/2 teaspoon cinnamon

PREPARATION

Preheat oven to 425°F.

In a medium bowl, mix together the flour, baking powder, salt, sugar, egg, shortening, and water with an electric mixer on medium speed. Pour batter into a 9-inch pie pan.

Combine the apple pie filling, lemon juice, and cinnamon and pout into center of batter but do not stir.

Bake 45-50 minutes.

Baby Lemon Impossible Pies

 

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup all-purpose flour

4 large eggs

2 cups whole milk

1/3 cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt

For Serving

2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

Pasta shells with ground beef

 

INGREDIENTS:

1.5 Pound of ground beef

Garlic clove

Black pepper

Sazon perfecta seasoning.

2 cups of medium-size pasta shells

1/4 cup of oil

4 cups of water

2 tablespoons of granulated knorr chicken bouillon

4 tablespoons of the granulated knorr tomato bouillon

3 diced serrano chiles

half of an onion

1 can of Rotel

a handful of chopped cilantro

garlic and onion powder to taste

2 packets of the red sazon

1 bay leaf

INSTRUCTIONS:

1 ) Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.

2 ) While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni).

3 ) Drain the grease from your ground beef and add the meat to the pasta shells.

4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste.

5 ) Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe.

Wet Chocolate Cake Recipe

 

Ingredients

For the cake

4 eggs

1 cup of granulated sugar

1 cup of all purpose flour (the cup size is 200 ml.)

4 tablespoons of milk

3 tablespoons of cocoa powder

1 packet of vanilla powder (5 grams)

1 packet of baking powder (10 grams)

1 cup of cold milk (200 ml.)

1 packed of whipped cream powder (75 grams)

1 cup of cold milk

For the chocolate sauce

1 packet of chocolate sauce powder (128 grams)

2 cups of milk

The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.

2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.

3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.

4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.

5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.

6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.

Chicken Croquettes

 

Ingredients

4 cups shredded cooked chicken

1 cup shredded cheddar cheese

2 eggs

1/4 chopped onion

1/4 cup seasoned breadcrumbs

2 tablespoons poultry seasoning

Directions

Combine all ingredients in a medium bowl.

Chill the mixture for at least 30 minutes.

Place a large skillet coated with cooking spray over medium-high heat.

Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.

Serve with reduced-fat sour cream (calories not included).