Crispy Roasted Cauliflower

 

Crispy Roasted Cauliflower 

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Ingredients:

• 1 large head of cauliflower, cut into bite-sized florets
• 3 tbsp olive oil (or melted butter for extra richness)
• 1/2 cup grated Parmesan cheese (optional for added crispiness)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, for a smoky flavor)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp breadcrumbs (optional for extra crunch)
• Chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

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Instructions:

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).
   • Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Prepare the Cauliflower:

   • In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, pepper, and red pepper flakes (if using).
   • If using Parmesan cheese and breadcrumbs, add them now and mix well to coat the florets evenly.

3. Roast the Cauliflower:

   • Spread the cauliflower in a single layer on the prepared baking sheet, ensuring the florets are not overcrowded to allow crispiness.
   • Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.

4. Garnish and Serve:

   • Sprinkle with fresh parsley and serve with lemon wedges for a bright, zesty flavor.
   • Enjoy as a side dish or healthy snack.

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Tips for Extra Crispiness:

• Roast at a high temperature (425°F or higher) for a crispy texture.
• Avoid overcrowding the pan to prevent steaming.
• Broil for the last 2-3 minutes for an extra crispy finish.

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Would you like suggestions for dipping sauces or variations?

Slow-Cooker Pot Roast Recipe

 

Slow-Cooker Pot Roast 

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Ingredients:

• 3-4 lbs (1.3-1.8 kg) chuck roast (or bottom round roast)
• 1 tbsp olive oil (for searing)
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 3-4 medium potatoes, cut into chunks
• 2 cups beef broth (or 1 cup broth + 1 cup red wine for richer flavor)
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste (optional, for richness)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• Fresh parsley for garnish (optional)

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Instructions:

1. Sear the Meat (Optional but Recommended):

   • Heat olive oil in a large skillet over medium-high heat.
   • Season the roast with salt and pepper, then sear on all sides for about 3-4 minutes per side until browned.
   • Transfer to the slow cooker.

2. Add the Vegetables:

   • Place onions, garlic, carrots, and potatoes around the roast in the slow cooker.

3. Prepare the Broth:

   • In a bowl, mix the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper.
   • Pour over the meat and vegetables in the slow cooker.

4. Cook the Pot Roast:

   • Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the roast is fork-tender.

5. Make the Gravy (Optional):

   • Remove the roast and vegetables from the slow cooker and set aside.
   • In a small bowl, mix cornstarch and water. Stir into the slow cooker juices and cook on HIGH for 5-10 minutes until thickened.

6. Serve:

   • Slice or shred the roast and serve with the vegetables and gravy.
   • Garnish with fresh parsley if desired.

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Tips for the Best Pot Roast:

• Chuck roast works best due to its marbling, which makes the meat tender and flavorful.
• Add mushrooms for extra depth of flavor.
• Leftovers taste even better the next day and can be used for sandwiches or tacos.

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Let me know if you'd like more variations or side dish ideas!

Traditional Recipe for Homemade Bread

 

traditional homemade bread 

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Ingredients:

• 4 cups (500g) all-purpose or bread flour (plus extra for kneading)
• 1 packet (2 1/4 teaspoons) active dry yeast or instant yeast
• 1 1/2 cups (360ml) warm water (about 110°F or 45°C)
• 2 tablespoons sugar (or honey for a natural touch)
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil, olive oil, or melted butter

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Instructions:

1. Activate the Yeast:

   • In a bowl, dissolve the sugar in warm water.
   • Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes frothy (if using instant yeast, you can skip this step and mix directly with flour).

2. Mix the Dough:

   • In a large mixing bowl, combine the flour and salt.
   • Add the activated yeast mixture and oil. Mix until a sticky dough forms.

3. Knead the Dough:

   • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
   • If the dough is too sticky, add a little flour, one tablespoon at a time.

4. First Rise:

   • Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.

5. Shape the Dough:

   • Punch down the risen dough and shape it into a loaf or rolls.
   • Place it in a greased loaf pan or on a baking sheet.

6. Second Rise:

   • Cover again and let it rise for another 30-45 minutes until it puffs up.

7. Bake the Bread:

   • Preheat your oven to 375°F (190°C).
   • Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped.

8. Cool and Serve:

   • Let the bread cool on a wire rack before slicing.
   • Brush the top with melted butter for a softer crust if desired.

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Tips for Success:

• Use bread flour for a chewier texture, but all-purpose flour works well too.
• Ensure the water isn't too hot, as it can kill the yeast.
• Store in an airtight container for up to 3 days or freeze for longer storage.

Would you like a whole wheat variation?

Chicken Bubble Biscuit Bake Casserole

 

Chicken Bubble Biscuit Bake Casserole 

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 cup sour cream (or Greek yogurt)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 can (16 oz) refrigerated biscuits (like Pillsbury Grands), quartered
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (optional)
• 1/2 cup frozen peas and carrots (optional)
• 1/4 cup cooked and crumbled bacon (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Prepare the Mixture:
   In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

3. Add Biscuits:
   Gently fold in the quartered biscuit pieces and any optional ingredients (peas, carrots, bacon).

4. Assemble the Casserole:
   Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle extra shredded cheese on top if desired.

5. Bake:
   Bake uncovered for 25-30 minutes, or until the biscuits are golden brown and cooked through.

6. Garnish and Serve:
   Sprinkle with fresh parsley and serve warm. Enjoy!

Tips:

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute cream of chicken soup with homemade white sauce for a fresher taste.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Would you like variations or substitution ideas?

Homemade Banana Sweet

 

Homemade Banana Sweet 

1. Caramelized Banana (Banana in Syrup)

Ingredients:

• 3 ripe bananas (sliced or halved)
• ½ cup sugar (brown or white)
• ¼ cup water
• 1 tbsp butter
• ½ tsp vanilla extract (optional)
• A pinch of cinnamon (optional)

Instructions:

1. In a pan over medium heat, add sugar and water. Stir until sugar dissolves and starts to caramelize.
2. Add butter and stir well.
3. Add banana slices and cook for 3-5 minutes, gently turning until coated and softened.
4. Add vanilla extract and cinnamon if desired.
5. Serve warm over ice cream, pancakes, or eat as is.

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2. Banana Halwa (Indian-Style Sweet Banana Dessert)

Ingredients:

• 3 ripe bananas (mashed)
• ½ cup sugar
• 2 tbsp ghee (clarified butter)
• ¼ cup chopped nuts (cashews, almonds)
• ¼ tsp cardamom powder
• A pinch of salt

Instructions:

1. Heat ghee in a pan and fry the nuts until golden. Set aside.
2. Add mashed bananas to the same pan and cook for 5-7 minutes until thickened.
3. Stir in sugar and continue cooking until it dissolves and the mixture becomes glossy.
4. Add cardamom powder and salt, mix well.
5. Garnish with fried nuts and serve warm or chilled.

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3. Fried Banana Fritters (Maruya)

Ingredients:

• 2 ripe bananas (sliced lengthwise)
• ½ cup all-purpose flour
• ¼ cup sugar
• ½ cup milk (or water)
• 1 egg
• A pinch of salt
• Oil for frying

Instructions:

1. In a bowl, mix flour, sugar, egg, milk, and salt into a smooth batter.
2. Dip banana slices in the batter, coating them evenly.
3. Heat oil in a pan and fry the bananas until golden brown and crispy.
4. Drain excess oil and sprinkle with sugar before serving.

These banana sweets are quick and easy to make. Let me know which one you’d like to try!

italian drunken noodles

Italian Drunken Noodles 

Ingredients:

• 8 oz (225g) wide egg noodles or pappardelle
• 1 lb (450g) Italian sausage (mild or spicy), casings removed
• 2 tbsp olive oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tsp red pepper flakes (optional, for heat)
• 1 can (14.5 oz) diced tomatoes (with juice)
• ½ cup white or red wine (white for a lighter taste, red for deeper flavor)
• 1 tsp dried Italian seasoning (or mix of basil, oregano, and thyme)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ cup chopped fresh basil (for garnish)
• ¼ cup grated Parmesan cheese (for serving)

Instructions:

1. Cook the Pasta:

   • Boil water with a pinch of salt and cook the noodles until al dente. Drain and set aside.

2. Cook the Sausage:

   • In a large skillet, heat 1 tbsp olive oil over medium heat.
   • Add the Italian sausage, breaking it into crumbles, and cook until browned. Remove and set aside.

3. Sauté the Vegetables:

   • In the same skillet, add the remaining olive oil and sauté onions, garlic, and bell peppers until softened (about 3-4 minutes).
   • Sprinkle red pepper flakes for extra heat if desired.

4. Make the Sauce:

   • Pour in the wine to deglaze the pan, scraping up any bits from the bottom. Let it simmer for 2 minutes.
   • Add diced tomatoes, Italian seasoning, salt, and pepper.
   • Return the cooked sausage to the pan and let everything simmer for 5-7 minutes until the sauce thickens.

5. Combine and Serve:

   • Toss the cooked noodles into the sauce and mix well.
   • Garnish with fresh basil and Parmesan cheese.

Serving Suggestions:

• Serve with garlic bread and a side salad.
• Pair with a glass of the same wine used in the sauce for a perfect meal.

Let me know if you give it a try!

Quick and Easy 3-Minute Fudge Recipe

 

 Quick and Easy 3-Minute Fudge Recipe 

Ingredients:

• 2 cups semi-sweet chocolate chips (or milk chocolate)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup chopped nuts (optional)

Instructions:

1. Melt the Chocolate:

   • In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk.
   • Microwave on high for 1 minute, then stir well.
   • Continue microwaving in 15-second intervals, stirring in between, until smooth and fully melted (about 2 minutes total).

2. Add Flavoring:

   • Stir in the vanilla extract and salt. If using nuts, fold them in now.

3. Set the Fudge:

   • Pour the mixture into a greased or parchment-lined 8x8-inch pan.
   • Spread evenly and refrigerate for at least 1 hour to firm up.

4. Serve:

   • Cut into squares and enjoy!

Optional Add-ins:

• Crushed cookies or marshmallows for a fun twist
• A sprinkle of sea salt for a sweet-salty flavor
• Swirl in peanut butter for a marbled effect

This fudge is super easy and perfect for last-minute treats or gifting. Let me know if you try it!

The most delicious dinner in 10 minutes

 

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz (225g) spaghetti or any pasta
• 1 lb (450g) shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (optional for spice)
• Juice of ½ lemon
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped parsley
• Salt and black pepper to taste

Instructions:

1. Cook the Pasta (5 minutes):

   • Boil salted water and cook the pasta until al dente. Drain and set aside.

2. Prepare the Shrimp (3 minutes):

   • While pasta is cooking, melt butter in a skillet over medium-high heat.
   • Add minced garlic and red pepper flakes, sauté for 30 seconds.
   • Toss in the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque.

3. Combine and Serve (2 minutes):

   • Add the drained pasta to the skillet, squeeze in fresh lemon juice, and toss everything together.
   • Sprinkle Parmesan and parsley on top, toss well, and serve hot.

Optional Add-ins:

• Cherry tomatoes for a fresh burst
• Spinach for extra greens
• A drizzle of olive oil for extra richness

Quick, easy, and packed with flavor! Let me know if you need more quick recipes.

Creamy Garlic Parmesan Chicken Wings

 

Creamy Garlic Parmesan Chicken Wings 

Ingredients:

For the Wings:

• 2 lbs (about 1 kg) chicken wings (split into drumettes and flats)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional for heat)

For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ¼ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp cream cheese (optional for extra creaminess)
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Prepare and Cook the Wings:

1. Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
2. Pat the chicken wings dry with paper towels to remove excess moisture.
3. In a large bowl, toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
4. Arrange the wings on a baking sheet lined with parchment paper or in the air fryer basket.
5. Bake: Cook for 40-45 minutes, flipping halfway through, until golden and crispy.
   Air Fry: Cook for 25-30 minutes, shaking the basket halfway through.

2. Prepare the Sauce:

1. In a saucepan over medium heat, melt the butter.
2. Add the minced garlic and sauté until fragrant (about 1-2 minutes).
3. Pour in the heavy cream and stir well.
4. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce thickens.
5. (Optional) Stir in cream cheese for a richer, creamier texture.

3. Toss and Serve:

1. Once the wings are cooked, transfer them to a large bowl.
2. Pour the creamy garlic Parmesan sauce over the wings and toss until well coated.
3. Garnish with chopped parsley and extra Parmesan cheese.

Serving Suggestions:

• Serve with ranch or blue cheese dressing.
• Pair with celery and carrot sticks.
• Enjoy with a side of fries or garlic bread.

Let me know if you need any tips!

Old Fashioned Goulash Recipe

 

Old-Fashioned Goulash Recipe, 

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Ingredients:

For the goulash:

• 1 lb (450g) ground beef (or ground turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (green or red)
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (15 oz) tomato sauce
• 1 cup beef broth (or water)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for added depth)
• 1 tsp Italian seasoning
• 1 tsp paprika (smoked or sweet)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 cup elbow macaroni (uncooked)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1 bay leaf (optional, for extra flavor)
• 1 tbsp olive oil (for sautéing)

For garnish (optional):

• Fresh parsley, chopped
• Grated Parmesan cheese

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Instructions:

1. Brown the beef:

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

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2. Sauté the vegetables:

1. Add the chopped onion and bell pepper to the beef, cooking for about 3-5 minutes until softened.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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3. Add liquids and seasonings:

1. Stir in the diced tomatoes (with juice), tomato sauce, and beef broth.
2. Add Worcestershire sauce, soy sauce (if using), Italian seasoning, paprika, salt, pepper, and bay leaf.
3. Bring to a simmer and let cook for about 10 minutes to allow flavors to meld.

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4. Cook the macaroni:

1. Stir in the uncooked elbow macaroni, making sure it's submerged in the sauce.
2. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce thickens.

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5. Add cheese and serve:

1. Remove the bay leaf, then stir in shredded cheddar cheese if using, or sprinkle it on top before serving.
2. Garnish with fresh parsley and grated Parmesan cheese.

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Serving Suggestions:

• Serve with crusty bread or garlic toast.
• Pair with a side salad for a complete meal.
• Leftovers taste even better the next day, making it a great make-ahead dish.

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Tips:

• For extra flavor, add a splash of red wine when sautéing the vegetables.
• Use ground turkey or chicken for a lighter version.
• Swap elbow macaroni with small shells or rotini for variety.
• Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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Enjoy this old-fashioned goulash—a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion!

Walking Taco Casserole

 

Ingredients :

• 1 lb Ground chicken, beef or turkey
• 1 small onion sliced
• 1/2 Can of Rotel (diced tomatoes with green chillies)
• 1 Packet of Taco seasoning
• 1 Bag of Frito Corn Chips
• 1 Can Black Beans, drained and rinsed
• 1 Can Enchilada Sauce (10 oz)
• 2 oz. Cream Cheese
• 2 C. Shredded Cheese

Directions :

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.
Spray a 9×13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.
Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through

Sautéed Cabbage with Bacon

 

Sautéed Cabbage with Bacon,

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Ingredients:

• 1 medium head of green cabbage, cored and thinly sliced (about 6-8 cups)
• 6 slices of bacon, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (optional, for extra richness)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional, for added depth)
• 1 tbsp apple cider vinegar (optional, for a tangy kick)
• 1/2 tsp red pepper flakes (optional, for heat)

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Instructions:

1. Cook the bacon:

1. Heat a large skillet or cast-iron pan over medium heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2-3 tablespoons of bacon grease in the pan.

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2. Sauté the onion and garlic:

1. In the same pan with the bacon grease, add the chopped onion.
2. Cook for 3-4 minutes until softened and slightly caramelized.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

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3. Cook the cabbage:

1. Add the sliced cabbage to the pan, stirring to coat it with the bacon grease and onions.
2. Season with salt, black pepper, and smoked paprika (if using).
3. Sauté for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and lightly browned.
4. If desired, stir in the apple cider vinegar and red pepper flakes for added flavor.
5. Add the butter at the end for extra richness (optional).

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4. Finish and serve:

1. Stir the crispy bacon back into the cabbage.
2. Taste and adjust seasoning as needed.
3. Serve hot as a side dish for roasted meats, grilled chicken, or even as a standalone dish.

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Tips:

• Use a mix of green and purple cabbage for extra color.
• For a heartier meal, add cooked sausage or shredded chicken.
• Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.

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Enjoy your sautéed cabbage with crispy bacon—simple, savory, and packed with flavor!

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

 

Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting, 

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Ingredients:

For the dough:

• 3 1/4 cups (400g) all-purpose flour (plus extra for dusting)
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup (50g) granulated sugar
• 1/2 tsp salt
• 3/4 cup (180ml) whole milk, warmed (110°F/45°C)
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For the cinnamon-walnut filling:

• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed
• 1 1/2 tbsp ground cinnamon
• 1/2 cup (60g) chopped walnuts, toasted
• 1/4 tsp salt

For the cream cheese frosting:

• 4 oz (113g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (to adjust consistency)
• Pinch of salt

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Instructions:

1. Prepare the dough:

1. In a large mixing bowl, combine warm milk, melted butter, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Add the egg and vanilla, mixing until combined.
3. Gradually add the flour and salt, stirring until a sticky dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook.)
5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.

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2. Make the cinnamon-walnut filling:

1. In a bowl, mix the softened butter, brown sugar, cinnamon, and salt until well combined.
2. Stir in the chopped walnuts.

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3. Assemble the rolls:

1. Once the dough has risen, punch it down and roll it out on a floured surface into a 16x12-inch rectangle.
2. Spread the cinnamon-walnut filling evenly over the dough.
3. Roll up the dough tightly from the long side into a log.
4. Cut into 12 equal rolls and place them in a greased 9x13-inch baking dish.
5. Cover with a towel and let them rise again for about 30-45 minutes.

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4. Bake the rolls:

1. Preheat the oven to 350°F (175°C).
2. Bake for 20-25 minutes or until golden brown and cooked through.
3. Let the rolls cool slightly before frosting.

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5. Make the cream cheese frosting:

1. In a bowl, beat the softened cream cheese and butter until smooth.
2. Add powdered sugar, vanilla extract, milk, and a pinch of salt. Mix until creamy and spreadable.
3. Adjust the consistency with more milk if needed.

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6. Frost and serve:

1. Spread the cream cheese frosting over the warm cinnamon rolls.
2. Sprinkle extra chopped walnuts on top for added crunch (optional).
3. Serve warm and enjoy!

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Tips:

• For overnight rolls, assemble them, cover, and refrigerate overnight. Let them come to room temperature before baking.
• Store leftovers in an airtight container for up to 3 days. Reheat in the microwave for a fresh-from-the-oven taste.

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Enjoy these soft and fluffy cinnamon-walnut rolls with rich cream cheese frosting! Perfect for breakfast, brunch, or a sweet treat any time of day.

Raspberry-Filled Cookies with Creamy White Chocolate Glaze

 

Raspberry-Filled Cookies with Creamy White Chocolate Glaze:

Ingredients:

For the cookies:

• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the raspberry filling:

• 1/2 cup raspberry preserves (seedless preferred)
• 1 tbsp cornstarch (optional, for thickening)

For the white chocolate glaze:

• 1 cup (170g) white chocolate chips or chopped white chocolate
• 1/4 cup (60ml) heavy cream
• 1 tsp vanilla extract

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Instructions:

1. Make the cookie dough:

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.

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2. Prepare the raspberry filling:

1. If desired, heat the raspberry preserves in a small saucepan with cornstarch over low heat, stirring until slightly thickened.
2. Let the filling cool completely before using.

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3. Assemble the cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
3. Use a round or heart-shaped cookie cutter to cut out cookies.
4. Place half of the cookies on the prepared baking sheet.
5. Spoon about 1/2 teaspoon of raspberry filling onto the center of each cookie.
6. Place a second cookie on top and gently press the edges to seal with a fork or your fingers.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

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4. Make the white chocolate glaze:

1. In a small saucepan or microwave-safe bowl, heat the heavy cream until warm (not boiling).
2. Pour over the white chocolate and stir until smooth.
3. Add vanilla extract and mix well.

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5. Glaze and serve:

1. Drizzle or dip the cooled cookies in the white chocolate glaze.
2. Let them set on a wire rack until the glaze hardens.
3. Optionally, sprinkle with crushed freeze-dried raspberries or decorative sugar.

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Storage Tips:

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate or freeze without the glaze and add it before serving.

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Enjoy your raspberry-filled cookies with a creamy white chocolate glaze—perfect for special occasions or as a sweet treat with tea or coffee!

Arizona Sunshine Lemon

 

INGREDIENTS :
For the pie:

• 1 large lemon
• 4 large eggs
• ½ cup butter, melted
• 1 teaspoon vanilla
• 1½ cups sugar
• 1 (9 inch) piecrust, unbaked (I used a frozen deep dish)

For the topping: (optional)

• 1 cup whipping cream
• 2 Tablespoons sugar

INSTRUCTIONS:
Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.
For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.

Chocolate Pecan Turtle Clusters!!!

 

Ingredients:

• 12 ounces soft caramels (homemade or store-bought)
• 6 ounces pecans (halves, toasted)
• 8 ounces chocolate (semi-sweet, chips are fine)

How to Make It:

1 Gather the ingredients.02 Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.03 Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.04 Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.05 Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Ingredients

For the Garlic Butter Steak Bites:

• 1.5 pounds sirloin steak, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Cheesy Smashed Potatoes:

• 1.5 pounds baby potatoes
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 2 tablespoons fresh chives, chopped (for garnish)

Directions

Cheesy Smashed Potatoes:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Cook the Potatoes:
   • Place the baby potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool slightly.
3. Smash the Potatoes:
   • Place the cooked potatoes on a baking sheet lined with parchment paper. Use a fork or the bottom of a glass to gently smash each potato.
4. Season and Bake:
   • Drizzle the smashed potatoes with olive oil and sprinkle with minced garlic, salt, and black pepper. Bake in the preheated oven for 15 minutes until they start to crisp up.
5. Add Cheese:
   • Remove the potatoes from the oven and sprinkle with shredded cheddar and mozzarella cheese. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
6. Garnish:
   • Garnish with chopped fresh chives before serving.

Garlic Butter Steak Bites:

1. Prepare the Steak:
   • Season the steak bites with salt and black pepper.
2. Cook the Steak:
   • In a large skillet, heat the olive oil over medium-high heat. Add the steak bites and cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
3. Make the Garlic Butter Sauce:
   • In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant.
4. Combine and Serve:
   • Return the steak bites to the skillet and toss to coat them in the garlic butter sauce. Cook for an additional 1-2 minutes. Garnish with chopped fresh parsley before serving.

How to Prepare

Begin by preheating the oven and boiling the potatoes. While the potatoes are cooking, cut and season the steak. Smash the cooked potatoes, season, and bake. Meanwhile, cook the steak bites and prepare the garlic butter sauce. Finish the potatoes with cheese and bake until melted. Serve the steak bites coated in garlic butter sauce alongside the cheesy smashed potatoes.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Servings

This recipe serves 4 people.

FAQs

1. Can I use a different cut of steak?

Yes, you can use ribeye, tenderloin, or any other tender cut of steak.

2. Can I make the potatoes ahead of time?

You can boil and smash the potatoes ahead of time, then bake and add cheese just before serving.

3. What other cheese can I use?

Feel free to use any melty cheese like Gruyère, Monterey Jack, or fontina.

4. Can I add other herbs to the steak bites?

Absolutely! Rosemary or thyme would be delicious additions to the garlic butter sauce.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.

A Sweet and Creamy Delight

 

sweet and creamy delight

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Creamy Peanut Butter Cheesecake Parfaits

Ingredients:

For the cheesecake layer:

• 1 cup cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup whipped cream or whipped topping

For the cookie layer:

• 1 cup crushed graham crackers or chocolate cookies
• 2 tablespoons melted butter
• 1 tablespoon sugar (optional)

For the topping:

• 1/2 cup chocolate sauce
• Chopped peanuts or chocolate chips (optional)
• Whipped cream for garnish

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Instructions:

1. Prepare the cookie layer:

   • Mix crushed graham crackers (or cookies) with melted butter and sugar.
   • Press a layer into the bottom of serving glasses or jars.

2. Make the cheesecake filling:

   • Beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
   • Gently fold in whipped cream for a light texture.

3. Assemble the parfaits:

   • Layer the peanut butter cheesecake mixture over the cookie crumbs.
   • Repeat layers if desired for extra indulgence.

4. Add the finishing touches:

   • Drizzle with chocolate sauce and top with chopped peanuts or chocolate chips.
   • Add a dollop of whipped cream for an elegant finish.

5. Chill and serve:

   • Refrigerate for at least 1 hour to allow flavors to meld.
   • Serve chilled and enjoy the sweet, creamy goodness!

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Tips:

• Swap peanut butter with Nutella for a chocolatey twist.
• Add banana slices between layers for a fruity touch.
• Use low-fat cream cheese and Greek yogurt for a lighter version.

Enjoy this creamy delight, perfect for any occasion! Let me know if you'd like more variations.

No-Bake Peanut Butter Eclair Cake

 

No-Bake Peanut Butter Éclair Cake .

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Ingredients:

For the layers:

• 1 box (14-16 oz) graham crackers
• 2 cups (500ml) cold milk
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 package (3.4 oz) instant chocolate pudding mix
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 tub (8 oz) whipped topping (Cool Whip)

For the chocolate topping:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup or honey (for shine)

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Instructions:

1. Prepare the filling:

1. In a large bowl, whisk together the cold milk and vanilla pudding mix until smooth and thickened.
2. Add the peanut butter and vanilla extract, stirring until fully incorporated.
3. Gently fold in the whipped topping until smooth and fluffy.

2. Assemble the cake:

1. In a 9x13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
2. Spread half of the peanut butter filling over the crackers.
3. Add another layer of graham crackers, followed by the remaining filling.
4. Finish with a final layer of graham crackers on top.

3. Prepare the chocolate topping:

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Remove from heat and stir in the chocolate chips, butter, and corn syrup until smooth and glossy.
3. Pour the chocolate topping evenly over the graham cracker layer.

4. Chill the cake:

• Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften and meld together.

5. Serve:

• Slice and enjoy chilled!

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Tips:

• For extra crunch, sprinkle chopped peanuts between layers.
• Use chocolate graham crackers for a richer taste.
• Store leftovers in the fridge for up to 5 days.

Enjoy your no-bake peanut butter éclair cake! Let me know if you need any variations.

Sweet Potato Rocambole with Minced Meat

 

Sweet Potato Rocambole with Minced Meat, 

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Ingredients:

For the dough:

• 2 large sweet potatoes (about 500g), boiled and mashed
• 1/2 cup (60g) all-purpose flour or oat flour
• 1/4 cup (30g) grated Parmesan cheese (optional)
• 1 egg
• 1 tablespoon butter, melted
• Salt and black pepper to taste

For the filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 400g (about 1 lb) ground beef or turkey
• 1/2 cup tomato sauce (optional)
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella or cheddar cheese (optional)

For topping (optional):

• 1 egg yolk (for brushing)
• More grated cheese for sprinkling

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Instructions:

1. Prepare the dough:

1. Boil the sweet potatoes until tender, then mash them until smooth.
2. In a bowl, mix the mashed sweet potatoes, flour, Parmesan cheese (if using), egg, melted butter, salt, and pepper.
3. Stir until a soft, pliable dough forms. If it's too sticky, add a little more flour.

2. Prepare the filling:

1. Heat olive oil in a pan and sauté the onion and garlic until soft.
2. Add the minced meat and cook until browned.
3. Stir in tomato sauce (if using), paprika, oregano, salt, and black pepper.
4. Cook until the mixture thickens slightly, then stir in the parsley and remove from heat. Let it cool slightly.

3. Assemble the rocambole:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the sweet potato dough on a lightly floured surface or between parchment sheets into a rectangle about 1/2 inch (1 cm) thick.
3. Spread the minced meat filling evenly over the dough, leaving a small border around the edges.
4. Sprinkle with cheese if desired.
5. Carefully roll the dough from one side, using the parchment paper to help.

4. Bake the rocambole:

1. Transfer the roll to the prepared baking sheet, seam side down.
2. Brush with egg yolk and sprinkle with grated cheese.
3. Bake for 25-30 minutes or until golden brown.

5. Serve:

• Let it cool for a few minutes before slicing. Serve warm with a side salad or dipping sauce.

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Tips:

• Add chopped vegetables like bell peppers or spinach to the filling for extra flavor.
• For a healthier version, use whole wheat flour instead of regular flour.
• Store leftovers in the fridge and reheat in the oven for a crispy texture.

Enjoy your homemade sweet potato rocambole! Let me know if you need any modifications.