Island Pecan Pie: A Tropical Twist on a Classic Dessert

 Ingredients:

1 unbaked 9-inch pie crust (store-bought or homemade)

1 1/2 cups pecan halves

3/4 cup shredded sweetened coconut

1/2 cup crushed pineapple, drained

3 large eggs

1 cup light corn syrup

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

1 tsp vanilla extract

1/4 tsp salt

Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.

Stir in the crushed pineapple and shredded coconut.

Arrange the pecan halves evenly in the unbaked pie crust.

Pour the coconut-pineapple mixture over the pecans, making sure everything is evenly distributed.

Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the top is golden brown. The pie should jiggle slightly in the center but will firm up as it cools.

Remove the pie from the oven and let it cool completely before serving. This will allow the filling to fully set.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate tropical dessert experience.

Banana Pecan Caramel Layer Cake: A Decadent Dessert Delight

 

Ingredients

For the Banana Cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

3 ripe bananas, mashed

For the Caramel Frosting:

1 cup unsalted butter

1 cup packed brown sugar

1/4 cup heavy cream

4 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Pecan Topping:

1 cup pecan halves, toasted and chopped

Directions

For the Banana Cake:

Prepare the Oven and Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Stir in the mashed bananas until well combined.

Bake the Cakes:

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Caramel Frosting:

Make the Caramel Base:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture begins to boil. Boil for 2 minutes, then remove from heat and let cool slightly.

Finish the Frosting:

Transfer the caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar, vanilla extract, and salt until smooth and creamy.

For Assembly:

Frost the Cake:

Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers, spreading frosting over the top and sides of the cake.

Add the Pecan Topping:

Press the toasted and chopped pecans into the sides of the cake and sprinkle some on top.

LongHorn Steakhouse Parmesan Crusted Chicken: A Savory Delight

 

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

For the Parmesan Crust:

1/2 cup grated Parmesan cheese

1/2 cup panko bread crumbs

1/4 cup melted butter

1/4 cup mayonnaise

2 tablespoons fresh parsley, chopped

1 teaspoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Directions

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).

While the chicken is baking, prepare the Parmesan crust. In a medium bowl, combine the grated Parmesan cheese, panko bread crumbs, melted butter, mayonnaise, chopped parsley, lemon juice, garlic powder, and onion powder. Mix well until fully combined.

Remove the chicken from the oven and switch the oven to broil.

Spread the Parmesan crust mixture evenly over each chicken breast.

Place the skillet back in the oven under the broiler for 2-3 minutes, or until the topping is golden brown and crispy.

Remove from the oven and let the chicken rest for a few minutes before serving.

How to Prepare

Start by preheating your oven to 375°F (190°C). Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts, searing them for 3-4 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices, ensuring the chicken remains tender.

Transfer the skillet to the oven and bake the chicken for about 20-25 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). While the chicken is baking, prepare the Parmesan crust. In a mixing bowl, combine grated Parmesan cheese, panko bread crumbs, melted butter, mayonnaise, chopped parsley, lemon juice, garlic powder, and onion powder. Mix until the ingredients are well incorporated.

Once the chicken is fully cooked, remove it from the oven and switch the oven to broil. Evenly spread the Parmesan crust mixture over each chicken breast. Place the skillet back in the oven under the broiler for about 2-3 minutes. Keep a close eye to ensure the crust doesn’t burn. The topping should turn golden brown and crispy. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Preparation Time

Preparation: 15 minutes

Cooking: 30 minutes

Total Time: 45 minutes

Servings

This recipe serves 4 people, making it perfect for a family dinner or a small gathering.

Cornbread Muffins With a Surprising Center

 Ingredients

1 ½ cups milk

6 tablespoons butter

2 eggs

1 ½ cups flour

1 ½ cups cornmeal

2 tablespoons baking powder

1 teaspoon salt

1 tablespoon sugar

5 mozzarella cheese sticks

Directions

1. Preheat oven to 400°F

2. Mix milk, eggs, melted butter. Fold in flour, cornmeal, baking powder, salt, sugar.

3. Divide cheese sticks into 5 cubes each, 25 cubes.

Spray your pan with any cooking spray. Put approximately two tablespoons or so of your mixture into each one of your muffin pan cups. Put about two cubes of cheese in the middle of the cups. Add more batter on the top until each is about three-fourths of the way full. Allow to bake for about fifteen minutes or until done. Let the muffins cool for about five minutes or so.

Peach Roll Up Dessert

 

You’ll Need:

2 whole large peaches.2 (8 oz) cans of crescent rolls.2 sticks of butter.1-½ cup of sugar.1 tsp of vanilla.Cinnamon.1 (12 oz) can of mountain dew.

2 whole large peaches.

2 (8 oz) cans of crescent rolls.

2 sticks of butter.

1-½ cup of sugar.

1 tsp of vanilla.

Cinnamon.

1 (12 oz) can of mountain dew.

How to:

Preheat the oven to 350° and butter a 9×13 pan.First, prepare the peaches. Peel and pit them then cut into 8 slices. Roll each peach slice in a crescent roll and arrange in the pan.In a saucepan, melt the butter and stir in the sugar and vanilla.Pour the butter mixture over the peaches and the mountain dew around the edges.Sprinkle a little cinnamon over the top and bake for 40 minutes.

Easy, peasy and sweet! This will make the perfect dessert! You can choose any fruit you like, but I can assure you that peaches are the best! Give it a try, you won’t regret it.

Extra Creamy Slow Cooker Cheeseburger Soup

INGREDIENTS

1 pound lean ground beef

1 (16 oz.) package velveeta, cubed

1 yellow onion, finely chopped

1 cup carrots, finely chopped

1/2 cup celery, finely chopped

4 small potatoes, peeled and diced

3 cups low-sodium chicken broth

2 cups whole milk

1/4 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried parsley

Kosher salt and freshly ground pepper, to taste

Bacon bits

Cheddar cheese, grated

PREPARATION

Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.

Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.

Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!

Apple Snicker Salad

 

Ingredients

1 (3.4 ounce) package instant butterscotch pudding mix

1 cup milk

1 (6 ounce) package whipped cream topping (such as Cool Whip(R))

6 chocolate-coated caramel-peanut nougat candy bars (such as

Snickers(R)), cut into bite-size pieces

3 Granny Smith apples – peeled, cored, and cut into bite-size pieces

Directions

Whisk butterscotch pudding mix into milk in a bowl until dissolved.

Stir whipped cream topping into pudding mixture.

Fold the candy bar pieces into the pudding mixture.

Fold the apples into the pudding mixture.