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).

Mashed Potato Muffins

 Ingredients

2 cups mashed potatoes (leftover or freshly made)

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

2 large eggs, lightly beaten

1/4 cup chopped green onions or chives

1/4 cup cooked and crumbled bacon (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons melted butter

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray or line with paper liners.

Prepare the Mashed Potato Mixture: In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, sour cream, beaten eggs, green onions or chives, bacon (if using), garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well combined.

Add Flour and Baking Powder: Add the flour and baking powder to the mashed potato mixture, and stir until just combined. The batter should be thick but spoonable.

Fill the Muffin Tin: Spoon the mashed potato mixture into the prepared muffin tin, filling each cup about 3/4 full. Use the back of a spoon to smooth the tops.

Bake: Drizzle the tops of the muffins with melted butter. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and set in the center.

Cool and Serve: Allow the muffins to cool in the pan for a few minutes before removing them. Serve warm, garnished with additional green onions or chives if desired.

 How to Prepare

Making Mashed Potato Muffins is a straightforward process that requires minimal effort and ingredients. Start by mixing your mashed potatoes with cheese, sour cream, eggs, and seasonings to create a flavorful base. Adding flour and baking powder gives the muffins structure, allowing them to rise and hold their shape. Once the batter is ready, spoon it into a muffin tin and bake until golden and crispy on top. These muffins are delicious straight from the oven and make a great addition to any meal. You can easily customize them with different cheeses, herbs, or add-ins like bacon or ham for extra flavor.

 Preparation Time

Active Preparation Time: 15 minutes

Baking Time: 20-25 minutes

Total Time: 35-40 minutes

Pumpkin Caramel Cream Cheese Poke Cake

 

Ingredients

1 box, spice cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

1/2 c. vegetable oil

3/4 c. caramel ice cream topping, divided

1 (8 oz.) pkg, cream cheese, room temperature

2 Tbsp. milk

1 c. powdered sugar

1 1/2 c. whipped topping (like Cool Whip)

Instructions

Preheat oven to 350 degrees. Lightly spray a 9×13 pan with baking spray, set aside.

With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.

As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.

Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!