Delicious 30 New Recipes For Tonight | haelthsnms.store

Delicious 30 New Recipes For Tonight

Millionaires Brownies

Discovered under the name of “Caramel and Chocolate Delights” in my great “Chocolate Golden Book”, I realized after some research that these cookies (reminiscent of the taste of Twix) were in fact millionaire’s shortbread . Of Scottish origin, they are served on New Year’s Day to the first visitor who enters the house.

Ingredients:

For the biscuit:

  • 150 g of flour
  • 1 cc of baking powder
  • 125 g butter
  • 50 g of sugar
  • 1 pinch of salt

For the toffee:

  • 125 g butter
  • 100 g of sugar
  • 2 tbsp of maple syrup
  • 40 cl of sweetened condensed milk

For the cover:

  • 250 g of chocolate

Preparation:

Millionaires Brownies

Preparation:

  1. Preheat oven to 160 C. Line a medium rectangular or square baking dish with parchment paper.
  2. Sift the flour, baking powder and salt. In a bowl, mix the softened butter with the sugar and whisk until a smooth mixture is obtained. Stir in the sifted ingredients delicately then place the resulting dough evenly in the dish. Prick the dough with a fork and put in a hot oven for 10-15 minutes, until the surface is lightly golden.
  3. In a saucepan over low heat, melt the butter with the sugar, maple syrup and condensed milk, stirring constantly. Bring to a boil and allow to caramelize for 5 to 10 minutes, stirring occasionally to prevent the caramel from sticking to the bottom of the pan. Remove from the heat when the caramel reaches a nice golden color and comes off the sides. Immediately and evenly spread the caramel over the still warm cookie.
  4. Melt the chocolate in a double boiler or over very low heat, then pour over the caramel layer.
  5. Let everything cool for several hours in the fridge, then cut into cubes with a sharp knife.

ENJOY !!

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Momma’s creamy baked macaroni and cheese

How to make macaroni with tuna and cheese, the pasta dish with tuna is one of the delicious, delicious dishes

Ingredients

-16 ounces elbow macaroni (about 3 cups)

-3 tablespoons butter or margarine

-1 ½ cups milk, divided

-2 large eggs, lightly beaten

-400g of pasta

-4 cups bechamel sauce

-150g grated cheddar cheese

-50 c grated parmesan cheese

-1 loaf toast

Preparation

Momma’s creamy baked macaroni and cheese

Preparation

Macaroni with cheese and cream, boil the pasta and set aside. Mix the bechamel sauce, parmesan cheese and cheddar cheese, stirring well. Add the boiled pasta and add the bechamel and cheese mixture to it, stirring well. Cover the pasta with cheddar cheese and chopped toast.

Put it in a preheated oven at 200 degrees for 20 minutes, until the face turns brown and crunchy.

ENJOY  !

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Sweet Potato Pie

With this Sweet Potato Pie, we descend into the deepest and oldest states of the United States. One of the basics of soul food. Today’s version is much more traditional, less daring, but truly authentic.

Follow the recipe and prepare it too, the ingredients are very few and you may already have them, Try it … And Continue Reading On The Next Page.

Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Yield: 6-8 servings
Keywords: Bacardi Sweet Potato Pie, Potato Pie
Sweet Potato Pie, So here are some explanations:
To make the recipe a success, you must respect the cooking time and temperature. Likewise, the ingredients must also be carefully measured and prepared before starting the recipe, so follow the steps described

Ingredients

Sweet Potato Pie

Sweet Potato Pie

  • Prep time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes
  • Yield: 6-8 servings
  • Keywords: Bacardi Sweet Potato Pie, Potato Pie

So, for the recipe, you will need:

  • flour
  • butter
  • eggs
  • sweeten condensed milk
  • mashed sweet potatoes
  • vanilla extract
  • Lemon extract
  • ground cinnamon
  • ground nutmeg
  • salt
  • sugar
  • unbaked deep-dish pastry shell (9 inches)

Ingredients :

  • 1/3 cup of flour
  • 2/3 cup butter, softened
  • 2 eggs, lightly beaten
  • 1 can sweeten condensed milk
  • 2 1/2 cups mashed sweet potatoes
  • 1 teaspoon vanilla extract
  • 2 teaspoon Lemon extract
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup sugar(you can add more if you like for your taste …but do it before adding eggs lol)
  • 1 unbaked deep-dish pastry shell (9 inches)

Directions :

  1. In a bowl, cream butter and sugar. Add eggs; mix well. 
  2. Add milk, sweet potatoes, vanilla, and cinnamon, nutmeg, flour, and salt; mix well. 
  3. Sprinkle cinnamon in pie shell and pour into pie shell. 
  4. Bake at 425° for 15 minutes. 
  5. Reduce heat to 350° and bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. 
  6. Brush Bacardi Limon on the pie for special taste Store in the refrigerator. 
  7. Leave Bacardi off if just want Old Fashioned traditional pie

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Old Fashioned Coconut Cream Pie

re you like me? Are you madly in love with this dessert?

Ingredients:

° 3 cups of 10% cream

° 2 eggs

° 3/4 cup of sugar

° 1/2 cup flour

° 1/4 teaspoon of salt

° 1 cup toasted coconut divided

° 1/2 teaspoon of vanilla extract

° 1/4 teaspoon pure almond extract

° 1 deep baked 9 “pie shell

° 1/2 cup 35% whipping cream

° 1/4 cup of sugar

° 1/8 teaspoon pure almond essence

Preparation

Old Fashioned Coconut Cream Pie

Preparation:

In a saucepan, combine the 10% cream, eggs, sugar, flour and salt.

Cooked until thicken, while stirring. Add the essences and 3/4 cup of toasted coconut, combine very  well.

Put  in  cooked crust & cool. Whip the cream with the 1/4 cup of sugar and pure almond extract.

Spread over the pie and sprinkle with the remaining coconut.

ENJOY !!

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Magic Lemon Pie

This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been making it for 30 years, and my mother made it before that. I don’t understand why this would be a problem for anyone. Excellent!

Perp: 15 m

Cook: 15 m

Ready In: 30 m

Yield: 12 servings

Ingredients

  • 1 can (14 ounces) Eagle Brand sweetened condensed milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 graham cracker or baked pie crust (8 or 9 inches)
  • 1/4 teaspoon of cream of tartar
  • 4 tablespoons of sugar

Instructions

Magic Lemon Pie

Instructions

  1. Preheat the oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
  2. In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
  3. Spread meringue over pie, sealing carefully at the edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Let cool. Keep leftovers covered in the refrigerator.

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Italian Bomboloni

This special donut (doughnut) is to die for!! Plus, Italian Bomboloni is made with simple store cupboard ingredients. Surely, this recipe will change your life and you won’t be ordering doughnuts from dunkin donuts or krispy kreme anymore. Do yourself a favor and make it at home, it will taste better. 

YOU’LL NEED :

– 3 cups bread or all-purpose flour

– 2 to 1/4 teaspoons of fast-acting dry yeast

– 2 teaspoons salt

– 1/4 cup granulated sugar, plus more for coating

– 1 lemon, zested

– 2 eggs, lightly beaten

– 3/4 cup whole milk

– 1/2 stick of softened butter, (4 tablespoons) 

– 1 teaspoon of vanilla extract

– Vegetable oil, for frying

– Chocolate-hazelnut spread, jam or pastry cream, for filling

Instructions

Italian Bomboloni

Instructions

1. Combine together the flour, yeast, salt, sugar, and lemon zest in a large bowl or the bowl of a stand mixer fitted with a dough hook. Then add the eggs, milk, butter and vanilla extract, and be sure to mix well. Next, knead the dough in the stand mixer or if making the dough by hand for about 2 minutes and then tip it onto a floured work surface and knead until it’s smooth and elastic but still quite sticky, about 5 minutes. When finished, transfer the dough to a large, lightly oiled bowl. Using a plastic wrap, cover and then let rise in a warm place until doubled in size, about 1 hour.

2. Use a rolling pin to roll out the dough until about 3/4 inch thick. Then, cut the dough into disks with a round pastry cutter the size of a cup. Now, you may want to place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Please let rise for 1 more hour.

3. In a large, deep pan, heat oil to 350 F and fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove using a slotted spoon and then drain on paper towels. Then please dredge the doughnuts in granulated sugar until completely covered.

4. Choose the filling you like and spoon into a piping bag fitted with a medium nozzle. Once done, you can make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni and Serve warm,

ENJOY!!.

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Lunch Lady Brownies

Ingredients:

1 cup butter, melted
1/2 cup cocoa powder (unsweetened)
2 cups all purpose flour
2 cups of granulated sugar
4 large eggs
4 teaspoons vanilla extract
Icing:
1/4 cup softened butter
1/4 cup milk (I used whole milk)
1/4 cup cocoa powder (unsweetened)
3 cups powdered sugar

Directions

Lunch Lady Brownies

Directions:

Preheat the oven to 350°.  Spray a 9×13 inch baking dish and line with a parchment paper or foil sling.
In a large bowl cream together your butter and sugar.  Add eggs and vanilla and mix well until smooth.  Add your dry ingredients and stir until just combined.  Do not overmix.  Batter will be very thick.


Pour the batter into prepared pan, smooth it out as best as you can (It is thick) and bake for 20-25 minutes until a toothpick inserted into the center comes out clean.  Err on the side of underbaking if you are questioning.
Remove from the oven and let the brownies sit for about 15 minutes.

You want them to still be warm when you pour on the icing.  Once you remove the brownies from the oven, make your icing by mixing all 4 ingredients together until smooth.  Pour the icing over top of the still very warm brownies.  Cool completely and serve. Recipe from Rumbly in my Tumbly

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Caramel Apple Crisp Cheesecake Bars 

Ingredients


Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
2 8oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger
2 tsp vanilla extract
1/2 tsp cinnamon
Apple Crisp Topping:
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp coconut oil
2 medium to large apple, peeled and thinly sliced
Caramel Topping

Instructions

Caramel Apple Crisp Cheesecake Bars 

Instructions:


Preheat your oven to 350F.
Prepare one 9×13-inch glass pan by greasing thoroughly with butter or baking spray,
or light-colored metal baking pan with foil,
(be sure to cover the sides, you are going to use this to lift the bars).
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
Press inside the bottom of a 9×13-inch baking pan.
Bake for 5 minutes. Remove from oven to cool.
Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your graham cracker/oat crust.
To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.
Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

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Blackberry Cobbler

How To Make Blackberry cobbler?

I have blackberries frozen in gallon bags from my tame briars I think you can buy blackberries at grocery

Put berries on the stove with water and sugar let cook until juice is thick taste test to see if you have enough sugar in them set aside.

1 stick butter

1 and 1/2 cup Bisquick

1 cup sugar, 1 cup milk

Berries

Directions

Blackberry Cobbler

Directions:

Melt butter put in baking dish stir up Bisquick, sugar, and milk pour in the center of butter mixture the pour blackberries juice and all bake on 350 degrees until golden brown or check to see it’s done.

ENJOY.

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Cheesy Garlic Scalloped Potatoes

Ingredients


5 lbs Russet potatoes sliced 1/8″ thick
2 cups onions chopped small
6 cloves garlic minced
¼ cup butter (½ stick)
¼ cup flour
1 ½ cups vegetable broth
1 ½ cups heavy cream
1 Tbs salt
2 tsp pepper
2 tsp Slap Ya Mama® seasoning
8 oz sour cream
3 cups cheddar cheese grated, divided
1 cup pepper jack cheese grated
1 cup freshly grated Parmesan cheese

Instructions

Cheesy Garlic Scalloped Potatoes

Instructions


Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.
Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.
In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.
Sprinkle flour over onion mixture, stir and cook for a couple minutes.
Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.
Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.
Repeat layering 2 more times ending with cheddar cheese.
Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.
About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.
Remove from oven, let sit for about 15 minutes, then enjoy.

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Old Fashioned Goulash – EASY, and a party FAVORITE!

I never learned to make goulash – I just knew it had noodles, ground beef, and tomatoey stuff going on in it, according to my Mom’s memories of what her mother made. But she never made it so I just came up with my own way of making it which was sort of like the same way I made spaghetti with meat sauce, but just with macaroni noodles instead.

I finally had real (real as in the Americanized real, not the Hungarian real) goulash at my in-law’s house.

I’d been wanting to get my MIL’s recipe for a long time, because although Dennis never says “this isn’t like Mom used to make,” I’ve always wanted to cook his favorite meals that he grew up eating and goulash topped that list. His Mom’s goulash is really, really good! After enjoying it on Easter, I asked her exactly what she put in it so I could recreate it at home.

I’ve never turned out better goulash and Den’s favorite is now one of my absolute favorites as well. We could eat this almost every week!

To Make this Recipe You’Il Need the following ingredients:

  • Macaroni
  • Ground beef
  • Large onion, diced garlic salt, pepper, chili powder, & hot sauce to taste
  • Cans whole stewed tomatoes, undrained
  • Ketchup
  • Tomato juice as needed

You could eat this almost every week!

Ingredients

1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed

Instructions

Old Fashioned Goulash – EASY, and a party FAVORITE!

Instructions

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

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HASH BROWN CASSEROLE

HOW TO MAKE HASH BROWN CASSEROLE?

Creamy, cheesy and completely, addictive. If your table is never graced, automatically you must make it! My aunt varies a bit from this edition, however, on Sunday and Christmas, it still appears. No wonder, cheesy potatoes go with ham dishes incredibly well!


I’ve just done it for a Sunday dinner of meatloaf. We were a very small crowd that week and all but one row of this casserole was polished by four adults. Of course, it was the only side dish we had, but we smashed it anyway. Just one little scoop after another, we couldn’t resist taking.
In fact, you should be confident that if you do, it is a huge, massive hit.

The INGREDIENT THAT I USED:

A thawed PKG. Of frozen hash brown potatoes.

Melted butter, about half cup.

A can Of condensed cream of {chicken soup}.

About 8 ounces of sour cream.

2 small onions, chopped. (You can use one medium onion).

Cheddar Cheese, I used it shredded, about 2 cups, you can use more or less, as you want.

1 TSP.Of sea salt.

1/2 TSP.Of black pepper.

2 C.Of crushed cornflakes cereal.

Another third cup of melted butter.

HOW I MADE IT?

HASH BROWN CASSEROLE

HOW I MADE IT?

STEP 1:

I preheat the oven to 175 degrees C=350 degrees F.

STEP 2:

I combined the hash browns with the half cup of melted butter, the chicken soup sauce, onions, sour cream, shredded Cheddar cheese, salt, and black pepper in a big bowl, I mixed well till all the ingredients are well combined.

STEP 3:

I transferred the mixture to a 3quart casserole dish.

STEP 4:

I poured the 1/4 cup of melted butter in a medium saucepan, and sautéed in the cornflakes over low-medium heat for 5 minutes, stirring continuously.

STEP 5:

I spread the crispy cornflakes on top of the casserole.

STEP 6:

I baked for 30 minutes in my preheated oven. And I served it immediately.

ENJOY.

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Butter Swim Biscuits

Ingredients


2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt


Instructions:

Butter Swim Biscuits


Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.
Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.


Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).


Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.


Bake for 20-25 minutes or until golden brown on top.
Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam.

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Fried potatoes and onions

INGREDIENTS:


Enough peanut oil to wet the entire bottom of your pan
2 tbsp unsalted sweet cream butter
1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
Salted water
1/2 medium-sized sweet onion like Vidalia
Salt and Pepper to taste
Garnish with paprika and fresh basil


Instructions

Fried potatoes and onions

INSTRUCTIONS


Place a heavy 9” cast-iron skillet over medium heat (just a little more than medium on my electric stove).
Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.


As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
Cut up onion into bigger chunks than you cut the potato.


After 5 minutes, drain the potato VERY WELL and dry with paper towels
When the oil is ready (shimmery) put the potato and the onion into the oil.
Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel, and then cook the rest.


Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
Drain on a paper towel. Salt and pepper as soon as you remove from the oil
Garnish and serve hot.
Enjoy.

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Carrot Cake Cheesecake Cake Recipe

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and a delicious cream cheese frosting!

INGREDIENTS:

FOR THE CARROT CAKE LAYERS:

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots

FOR THE CHEESECAKE LAYER:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream

FOR THE FROSTING:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans

Directions

Carrot Cake Cheesecake Cake Recipe

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

  1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CARROT CAKE LAYERS:

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
  2. In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  3. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

FOR THE FROSTING:

  1. In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  2. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
  3. Store in the refrigerator, covered, for up to 3 days. ENJOY

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CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE

Ingredients

2 1/2 cups peeled and grated carrots

Dry Ingredients
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup pecans, finely chopped (I use my food processor)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon + 1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg

Wet ingredients
4 large eggs
3/4 cup vegetable oil
1/2 cup vanilla Greek yogurt (regular or lowfat)
1 teaspoon vanilla extract
2 teaspoons orange extract

Cream Cheese Filling
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour

Orange Cream Cheese Glaze
4 oz. cream cheese, softened
2 tablespoons butter, softened
2 tablespoons orange juice
2 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted

Optional Decorative Garnishes
roasted pecans, roughly chopped
orange zest

Instructions

CREAM CHEESE STUFFED CARROT CAKE WITH ORANGE GLAZE

Instructions

Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don’t overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
Store in the refrigerator for up to 7 days.

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HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Ingredients :

For the Dough:

3 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons salt

2 teaspoons sugar

2 1/4 teaspoons instant yeast

1 1/4 cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter

1/4 cup grated onion

1/4 teaspoon dried oregano

1/2 teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1/4 teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)

(Pepperoni)

1/4 cup grated Parmesan cheese

Directions

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

Directions :

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.

Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2 1/2 cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1 1/4 cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes.

Remove pizza from the oven and let rest 10 minutes before slicing and serving.

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Caramel Cheesecakes Bites

These Caramel Cheesecakes Bites are creamy bite-sized cheesecakes with a graham cracker crust and topped with a delicious salted caramel. The perfect bite for any occasion!

Mini Cheesecakes

My obsession for mini cheesecakes knows no bounds. They truly are the perfect bite. Cheesecake truly is my favorite dessert and I never give up trying different cheesecake recipes. This recipe for mini cheesecakes is fool proof, no water bath required and very versatile. 

A few weeks ago while I was shopping in Canmore I found this jar of salted caramel sauce in one my favorite little stores there. I knew then that I had to make something special to use it on.

How to Make the Crust for Mini Cheesecakes

The bottom crust is a very simple crust made with graham crackers, brown sugar and butter. It’s my favorite way to make crust for cheesecakes. It’s easy and quick. Pat the mixture into the individual cheesecake cups.

If you don’t have this mini cheesecake pan, you can use a mini muffin pan.

Caramel Cheesecakes Bites Recipe

Ingredients

  • 19 ounces cream cheese
  • 3 eggs
  • 1/4 cup sugar
  • 1 tsp vanilla
  • caramel:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 cup evaporated milk
  • crust:
  • 1 cup almond meal
  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon Baking Soda
  • 1/4 cup melted butter

Directions

Caramel Cheesecakes Bites

Directions:

  • Preheat oven to 350F.
  • Crush your slivered almonds.
  • Whisk together the almond flour, almonds, salt, baking soda, cinnamon and sugar then add the butter.
  • Line a muffin tin with liners and push the mixture into the bottom of the liners.
  • Bake for 10 min.
  • Turn oven down to 300°.
  • Beat cream cheese, sugar, vanilla and eggs in a separate bowl.
  • Spoon mixture into the muffin tins.
  • Bake for 40 min.
  • Meanwhile, mix granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves for 13 min. (stir the first 3 min) When ready, remove from heat and carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
  • Cool caramel to room temperature then cover and put in the fridge for 1 hour.
  • Take cheesecakes out of the oven. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
  • Fill each cheesecake with about 1 tablespoon caramel.
  • Serve and Enjoy!

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Taco Pizza Recipe

Mexican Taco Pizza, This original pizza taco recipe is easy to prepare and is rich in all the original Mexican flavors you prefer in a taco tortilla, but in the form of a pizza that is enough for the whole family and with the same delicious taste.

Ingredients:

° 2 kg oz of ready-made pizza dough

° 1 can of fried and mashed beans on the Mexican way

° 1/2 a pound of ground beef

° 1/2 cup diced onion, chopped

° 2 tablespoons of taco seasoning

° 2 cups Colby Jack cheese

° Chopped lettuce

° Sour cream

° Tomato cut into cubes

° Avocado cut into cubes

° black olive

° Corn flakes

° Taco sauce

How to prepare

Taco Pizza Recipe

How to prepare :

Preheat the oven to 425 Fahrenheit. Spread the pizza dough on a floured surface, make it in a circle, then place it on the baking sheet and bake for 10 minutes.

Meanwhile, put the chopped onion and minced meat in a frying pan over medium heat until soft then add the taco seasoning and stir for a minute.

Take out the pizza tray from the oven and put on top of the mashed fried beans and spread them evenly over the dough. Sprinkle the cheese, meat and the rest of the ingredients, then return the tray to the oven and leave it for 6 to 7 minutes until the dough acquires a golden color and the cheese melts, so that the original Mexican taco pizza is ready to serve

ENJOY  !

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Best Southern Fried Chicken Batter

Fried chicken is one of those dishes that is simple in design, but can easily fall apart in execution. It’s one of the top comfort foods, but also tends to rattle most cooks. It is deceptively simple– tender juicy inside, flavorful crispy crust. Two elements. What can go wrong?


All kinds of things. Soggy, greasy crust, under or overcooked chicken, bland flavor, dried out texture– the list seems daunting. The fantasy of a beautiful mahogany brown piece of crispy Southern goodness flies out the window after a couple of failures, and a trip to the drive through for a bucket of that white-suited guy’s stuff seems the best most of us can get.


Except there are ways to address each of these problems when you have a little culinary magic at your disposal. Here’s how to make the magic happen.

Ingredients :

3 spray(s) cooking spray
1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
1/2 tsp table salt, divided, or to taste
1/4 tsp cayenne pepper, divided, or to taste
1/3 cup(s) all-purpose flour
3 oz low-fat buttermilk
1/2 cup(s) cornflake crumbs

Instructions

Best Southern Fried Chicken Batter

Instructions :

Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside. Season chicken with salt and cayenne pepper to taste; set aside. Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl.

Place buttermilk and cornflakes crumbs in 2 separate shallow bowls. Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 chicken breast per serving.

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Crockpot Potato Broccoli Cheddar Soup

Everyone loved this Soup! You don’t have to make any changes, just follow the instructions as written. Make sure to make it again and give the recipe to friends and family because they will definitely ask for it!!

YOU’LL NEED :

– 32 oz frozen broccoli (fresh doesn’t stand up well)
– 2 Idaho potatoes cut up
– 1 can of cream of chicken
– 1 can of cream of mushroom
– 1 small sliced yellow onion
– 2 cloves garlic minced (1.5 tsp)
– 1 (14 oz) can of chicken broth
– 1/4 stick butter
– 1 block Velveeta cheese
– 1 Tsp flour
– Salt and pepper to taste

How To Make It

Crockpot Potato Broccoli Cheddar Soup

How To Make It :

STEP 1 :
To begin, peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else then make sure Velvetta breaks up best of cut in small blocks.

STEP 2 :
Once done, cook on high until potatoes and broccoli are to taste, about 4 to 5 hours.

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HERSHEY’S SECRET KISSES COOKIES

INGREDIENTS

1 cup of butter – softened
1/2 cup of sugar
1 teaspoon of Vanilla
1 3/4 cups of flour
1 cup of Pecans – chopped fine
1 package of Hershey’s Kisses
2 – 3 cups of powdered sugar

Instructions

HERSHEY’S SECRET KISSES COOKIES

INSTRUCTIONS

In a bowl, combine the butter, sugar, and Vanilla, and cream together until smooth.
Add the Pecans, and flour, and stir until well combined.
Place the dough in the refrigerator to chill for about 45 minutes.
While the dough is chilling, line 2 cookie sheets with Parchment paper, and remove the wrappers from the chocolate Kisses.
When the dough is chilled, remove from the refrigerator, and using about a Tablespoonful of dough, roll it slightly in your palms, and press in the center.
Place a chocolate kiss in the center of the cookie dough, and pull the dough up around the candy.


Gently roll the dough to form a ball and place it on the parchment paper.
Continue until you’ve used all the dough.
Place the cookie sheets in the oven at 375 degrees for 14 minutes, until the cookies are golden brown on the bottom edges.
Remove the cookies from the oven, and allow them to cool until they are just warm.


Place a clean piece of Parchment paper on the counter and place the powdered sugar in a bowl.
Place a small bit of powdered sugar where each cookie will set on the parchment paper.


When the cookies are still just warm, roll them in the powdered sugar in the bowl, then place them on the parchment paper on powdered sugar to prevent them from sticking.
Allow cookies to completely cool.
Serve and Enjoy!

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Bisquick Cinnamon Rolls

Cinnamon is characterized by its various benefits, which is one of the most famous and oldest types of spices, as it is one of the sources that contain fiber, iron, calcium and manganese in addition to antioxidants, and among the benefits of cinnamon we mention: Its effective role in improving the digestive process, strengthening the immune system, and relieving pain Joints and reduce cholesterol. In addition to the useful cinnamon drink and its common use as a type of spice, you can also prepare delicious desserts recipes from cinnamon, including the popular cinnamon roll candy that many people love.

Ingredients :

° 2 cups flour

° 2 teaspoons vanilla

° 1 tablespoon baking powder

° 1 teaspoon yeast

° 1 cup sugar

° 4 tablespoons of powdered milk

° 1/2 cup oil

° 1 cup of water, or according to the need of the dough

Instructions

Bisquick Cinnamon Rolls

Instructions:

We knead all the ingredients together and put them in a bowl and rest for an hour after which it is divided into 4 balls.

Spread each ball with a rolling pin, spread it with butter or ghee, sprinkle it with sugar and cinnamon, roll it, then cut it and let it rest.

After half an hour, grease the Cinnabon dessert tray, place the rolls in it and bake in the oven. Then we put each cinnabon sweet and sprinkle it with a drop spoon.

ENJOY  !

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Baked Ham with Brown Sugar Glaze

HOW TO MAKE BAKED HAM WITH BROWN SUGAR GLAZE ?

INGREDIENTS:

1 spiral cut ham

1 cup packed brown sugar

1/2 cup orange juice

1/2 cup honey

1 teaspoon cinnamon

1/2 teaspoon cloves

instructions

Baked Ham with Brown Sugar Glaze

INSTRUCTIONS:

1-Preheat oven to 350 degrees and add a roasting rack to a large roasting pan.

2-Rinse the ham and pat it dry and place it in a large piece of foil to wrap it closed.

3-Bring the ingredients to a boil together on medium heat and cook for 3-4 minutes before pouring onto each individual slice of ham and over the top of it before wrapping the foil tightly and baking for 90 minutes.

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Melting Moments

Ingredients

1 1/2 cups all purpose flour
1/2 cup cornstarch (corn flour)
1/4 tsp salt
1/4 cup powdered sugar
1 cup unsalted butter room temperature
1 tsp vanilla extract
Topping:
1 cup powdered sugar sifted

Instructions

Melting Moments

Instructions

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside. Beat butter and sugar at medium speed with an electric mixer until light and fluffy.

Mix in the vanilla extract. Add the flour mixture that you prepared earlier, and mix until everything is well incorporated. Divide dough into 2-3 equal portions.

Transfer the each dough portion onto separate piece of plastic wrap and roll into a 1 inch diameter log. Tightly twist each end of the plastic wrap to ensure that the dough is tightly enclosed and airtight. Refrigerate for at least one hour or until it is quite firm.


Place parchment paper onto a baking sheet. Slice the shortbread cookie dough into 1/2-inch bites and place onto the prepared baking sheet, spacing about 1 inch apart. Place in the refrigerator to chill at least 30 minutes.

Preheat oven to 350 degrees F. Bake until the edges have turned lightly golden brown, about 8 to 10 minutes. Remove from the oven and allow to cool completely.

To finish the bites, sprinkle the tops with powdered sugar. If you prefer, you can just roll the slightly cooled bites in the powdered sugar. Place in an airtight container between sheets of wax paper. They will keep well for about 2 weeks.

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KFC Biscuits

These Copycat KFC Biscuits are a super simple, delicious side for any meal of the day! They’re incredibly easy to make and are perfect for meals year round! I personally am partial to a nice hot biscuit on a cold winter morning during the holidays, but the best thing about these biscuits is that they’re so easy, you can have them whenever you want! I am a huge sucker for breakfast, it is actually my favorite meal of the day.

One of my favorites is homemade biscuits and gravy, with sausage and eggs! Yum. I am drooling just thinking about it. I mean check out the flaky layers. These are the best biscuits that will ever come from your kitchen and they are so easy to make.

These taste just like the biscuits from KFC but better because they are homemade. I got this recipe, 12 years ago, but didn’t actually make it until 8 years ago. Since then I have never, ever made a breakfast that used frozen or refrigerated biscuits, as these are just as easy. Now, I can’t say we haven’t ever had those…store bought ones….my husband uses them when he is in charge. Needless to say, the kids have deemed me the biscuit champion. I hope you enjoy this recipe for Copycat KFC Biscuits just as much as we have.


And while you are checking out this recipe, I have included a collection of some of the most amazing bread, scones and biscuits recipes. You have got to check it out, mouthwatering, no carb-dieting recipes that range from sweet to savory. Enjoy! XOXO San

Ingredients:

2 cups all-purpose flour
1 1⁄2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1⁄4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk

Directions

KFC Biscuits

DIRECTIONS

PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.


STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.


CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter.
REFORM scraps, working it as little as possible and continue cutting.
PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
BAKE for 15 minutes, or until golden brown.
IMMEDIATELY brush biscuits with margarine (or butter) after baking.

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Taco Spaghetti To Die For

How To Make Taco Spaghetti?

This Mexican Spaghetti recipe, also called video, is one that is quite frequently pulled out of the recipe box at my house (although at this point, I don’t really need the recipe anymore, LOL), and you’ll definitely want to add it to your one-pot repertoire!

INGREDIENTS :

450g ground beef.

1 PKG of taco seasoning.

1 can of Rotel Mild Diced Tomatoes & Green Chilies.

1 box of spaghetti( 8 ounces).

1/2 cup shredded cheddar cheese.

1/2 cup shredded mozzarella cheese.

1 diced Roma tomato.

2 tbsp chopped fresh cilantro leaves.

1 Tbsp olive.

1 Tbsp tomato paste.

Instructions

Taco Spaghetti To Die For

INSTRUCTIONS :

Step 1:

I heat the olive oil over medium-high heat in a large stockpot or a Dutch oven.

Step 2:

I added in the ground beef and cook for around 5 minutes until the beef has browned, making sure the beef is crumbled as it cooks.

Step 3:

I stirred in taco seasoning and drained the surplus fat.

Step 4:

I added the Rotel tomatoes-chilis mixture, tomato paste, spaghetti, and of course 3 cups of water. I Brought to a boil covered, reduced heat, and simmer for around 10 to 15 minutes until the pasta is cooked through.

Step 5:

I removed from heat and added the cheeses to the top. I covered for approximately 2 minutes until melted.

Step 6:

I garnished with tomato and cilantro, and served it immediately.

Enjoy it.

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Smothered Pork Chops

Smothered Pork Chops

 creamy smothered pork chops seared and cooked in a rich onion gravy. a delicious and easy dinner recipe perfect for tonight!

Smothered Pork Chops are not for the faint hearted. If you love juicy, succulent pan-fried pork chops, you will LOVE this tasty recipe! So versatile, you can serve them with anything… think mashed potatoes or white rice to soak up the delicious sauce… OR roasted veggies to make a complete meal!

Ingredients:

  • 1 oz packet onion soup mix
  • 1 10.5 oz can cream of chicken soup, low sodium
  • 4 bone-in pork chops
  • 1 14 oz can chicken broth, low sodium

To thicken gravy:

  • 1 oz packet dry pork gravy mix
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tsp garlic powder

Directions

Smothered Pork Chops

Directions:

1. In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.

2. Whisk together until combined.

3. Season both sides of the chops with a little bit of garlic powder.Place pork chops into the slow cooker.

4. Do your best to spread them out and cover with the gravy mixture.Cover and cook on low about 4-6 hours.

5. Just before the pork chops are done – whisk together the corn starch and cold water in a small bowl.

6. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.

7. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

8. Serve with mashed potatoes.

Enjoy!!

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Roasted garlic mushrooms 

Total Time: 37min, Prep: 12min, Cook: 25min, Serves: 4, Difficulty: Easy WW Points : 0

Garlic Butter Mushrooms are a quick and impressive side dish that are a staple for meals in our house where steak is served. They roast in the oven just like your favorite vegetables would and after a quick toss in some butter they are ready to be served. This Garlic Butter Mushrooms recipe is so popular in our house even people who swear they hate mushrooms always end up taking seconds. It also happens to be a perfect basic recipe for how to cook mushrooms for other dishes.

When it comes to preparing these mushrooms I just brush the tops of them clean and cut a tiny bit off the bottoms of the stems. As a kid I used to watch my mom peel the tops of the mushrooms completely off so I thought that was the way to clean them until I was working along side a chef who saw me peeling the tops of the mushrooms in horror and asked me what I was doing. Since learning I didn’t have to peel the tops I use mushrooms much more often now, they take almost no time at all!

INGREDIENTS :

  • 1 pound(s) fresh mushroom(s), halved
  • 1 spray(s) olive oil cooking spray
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1 clove(s), medium garlic clove(s), minced or pressed
  • 1 Tbsp fresh thyme, minced
  • 1 Tbsp balsamic vinegar

How To Make It

Roasted garlic mushrooms 

HOW TO MAKE IT :

  • Preheat oven to 450°F.
  • Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.
  • Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.

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CHICKEN STEW RECIPE

INGREDIENTS

  • 6 pieces of chicken
  • 2 tablespoons of oil
  • 1/2 Onion
  • 15ml mother in law spice mix
  • 15ml Chicken masala
  • 15ml Paprika
  • 15ml Tumeric
  • Salt
  • Potatoes
  • Sweet corn
  • 10ml Black pepper
  • Green beans
  • Half green pepper
  • 1 cup of water

Directions

CHICKEN STEW RECIPE

Method :

In a large pot heat the oil,Tumeric, paprika chicken masala, mother in law spices and onions,salt and pepper fry for 5 minutes.


Add the chicken pieces let it cook for 5 minutes.


Add potatoes, green beans, sweet corn and carrot to the chicken and add a little bit of flour.


Add water and bring to the boil.


Reduce the heat, cover and allow to simmer for 20 minutes or until the chicken is cooked.

Enjoy

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