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).