Amish Cinnamon Bread

 

Ingredients:

For The Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or

lemon juice

4 cups flour

2 teaspoons baking soda

For The Cinnamon/Sugar Mixture:

2/3 cups sugar

2 teaspoons cinnamon

PREPARATION:

ream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate

bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Makes 2 loaves

Enjoy. The Family will love this recipe.

Enjoy !

Primavera Pasta Salad

 

The Primavera Pasta Salad is a vibrant and refreshing dish, perfect for spring and summer gatherings. This delightful salad is an embodiment of freshness, color, and flavor. It typically starts with a base of pasta, often penne, fusilli, or farfalle, chosen for their ability to hold onto the flavors and textures of the other ingredients. The pasta is cooked to al dente perfection, ensuring it retains a slight bite, which is crucial for a good pasta salad.

The “primavera” in its name, Italian for “spring,” signals the use of a variety of fresh, seasonal vegetables. Common choices include crisp bell peppers in a mix of colors, sweet cherry tomatoes, zucchini, and broccoli florets, all cut into bite-sized pieces. Sometimes, thinly sliced carrots, peas, or asparagus spears are also included. These vegetables are often lightly blanched or steamed, ensuring they are tender yet retain their vibrant colors and crisp textures.

An integral part of the dish is the dressing, which tends to be light and zesty to complement the fresh ingredients. A typical dressing might be a mix of extra virgin olive oil, lemon juice, minced garlic, and a selection of herbs like basil, parsley, or oregano, whisked together to create a harmonious blend of flavors. The dressing is tossed gently with the pasta and vegetables, ensuring each piece is coated with the aromatic flavors.

To add depth and a hint of creaminess, grated Parmesan or Pecorino cheese is often sprinkled over the salad. For an additional layer of texture and taste, toasted pine nuts or slivers of almonds might be added. Some variations of Primavera Pasta Salad also include chunks of mozzarella or feta cheese, adding a delightful creaminess that contrasts with the crisp vegetables.

The beauty of this dish lies in its versatility. It can be served as a refreshing side dish at barbecues and picnics, or as a light main course, perhaps accompanied by grilled chicken or shrimp for added protein. Its colorful presentation, with the greens, reds, yellows, and oranges of the vegetables interspersed with the pasta, makes it as visually appealing as it is delicious. The Primavera Pasta Salad is not just a dish but a celebration of fresh produce and simple, yet satisfying flavors, making it a beloved choice for warm-weather dining.

Ingredients

°1/2 lbs. Favorite pasta

°2 cups of packaged broccoli flowers, small size pieces

°1 1/4 cup frozen peas

°1/2 Cup Brut Vegetable

°1 pint of cherry or grape tomatoes

°1/3 cup roasted red pepper sliced or chopped

°1/3 cup coarse chopped olive

°1/4 cup Parmesan vegan cheese

°1 decidlemon wedges of avocado to serve

°Red pepper flakes to serve

+Dressing:

°1 tbsp perennial garlic

°2 teaspoons bassy dried

°1 teaspoon dried parsley

°1 teaspoon kosher salt

°1/2 teaspoon pepper

°1 teaspoon garlic powder

°1 tbsp Dijon mustard

°2 teaspoons white wine vinegar

°Juice 1 1/2 lemon

°1 teaspoon agave nectar

°1/4 cup olive oil

Preparation

Cook the pasta according to the bearings of the package in salted water, to remain fairly solid, then direct.

At this time, add broccoli and peas to a huge dish with vegetable stock. Cover and leave in the soup, cook for 3 to 4 minutes, then at that point, leave on top and cook for two or three minutes to allow liquids to fade. Broccoli should be a fresh sensor, so remove any liquid from the remaining parts.

While cooking, penetrate tomatoes, peppers and olives. Add them to broccoli and peas when they are finished. Whisk the sauce together and add to the dish alongside cooked pasta and parmesan. Mix well, I prefer to prepare.

Serve and top with avocado wedges and lemon

Enjoy !

Chocolate Rice Krispie Balls

 

Ingredients

Half a cup of peanut butter

3 tablespoons of softened butter

1 teaspoon of vanilla

1 cup of Rice Krispies cereal

Half a cup of chopped pecans.

1 cup of grated coconut

Preparation

Combine the ingredients, chill for 30 minutes, and shape into balls. Put it back in the refrigerator and let it cool for at least one hour.

Mix the following ingredients in a double boiler:

1 bag of chocolate chips.

1 piece of sweet chocolate

Keep the heat low to keep the chocolate soft.

Put one ball at a time into the chocolate mixture. Use a fork to roll them around until they are covered in chocolate. Place on a sheet of parchment paper in the refrigerator.

This dish we prepared last evening was phenomenal; it’s worthy of more than just 5 stars!

 

Ah, chicken fried steak, a dish that’s the epitome of Southern comfort food, inviting cozy feelings of home cooking to your dinner table. Its origins blend the simplicity of country cuisine with influences from the German Wiener Schnitzel, creating a delectable fusion. It’s the perfect recipe for those seeking to turn an economical cut of beef into something tender, crispy, and utterly delightful. Indeed, it’s like a warm embrace on a plate after a long day.

This dish is perfectly accompanied by creamy mashed potatoes, ready to absorb all the savory gravy, and a side of buttered green beans or sweet corn on the cob for a fresh, colorful addition. And for the ultimate comfort experience, don’t hesitate to add a flaky biscuit to the spread.

Southern Chicken Fried Steak with Gravy Recipe

Servings: 4 Generous Portions

Ingredients

For the Steak:

4 tenderized cube steaks (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 large eggs

1/4 cup milk

Vegetable oil for frying

For the Gravy:

2 tablespoons reserved frying oil

2 tablespoons all-purpose flour

2 cups milk

Salt and pepper, to taste

Preparation

Combine flour, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish.

In another dish, beat eggs with milk for the egg wash.

Bread the steaks: Dredge in flour mixture, dip in egg wash, then flour again.

Fry steaks in heated oil in a skillet until golden brown (about 4 minutes per side), and drain on paper towels.

For the gravy, use 2 tablespoons of drippings in the skillet, stir in flour, and cook for 2 minutes. Gradually whisk in milk, seasoning with salt and pepper, and cook until thickened.

Serve steaks smothered with the creamy gravy.

Variations & Tips:

Add a dash of cayenne pepper to the flour for a spicy twist.

Swap cube steaks with chicken breasts for a chicken fried chicken variation.

Make extra for easy reheating on busy days, using an oven and wire rack for crispiness.

Balance the richness with a light side salad if desired.

This chicken fried steak recipe is straightforward yet supremely satisfying, perfect for a special homemade treat. It’s an ideal way to enjoy a sumptuous Southern meal in the comfort of your home. Enjoy the flavors and the homely warmth it brings to your table!

Casserole de patatas ralladas

 

PIngredients

30 ounces of frozen shredded potatoes that have been defrosted.

2 tablespoons of olive oil

1 onion cut into small pieces

3 big garlic cloves chopped finely

1/4 cup of plain flour

2 cups of whole milk (you can use low-fat milk if necessary)

1 cup of chicken broth

1 cup of sour cream

8 ounces of grated strong cheddar cheese

1 and a half tablespoons of chopped parsley (you can use dried parsley if necessary).

sodium chloride

ground black pepper

1 cup of grated strong cheddar cheese for sprinkling on top.

Preparation

Heat the oven to 350 degrees and grease a baking dish that measures 9 by 13 inches.

Heat a medium pot on the stove over medium heat.

Put oil in a pan, heat it up, and then add the onions. Cook the onions until they turn golden brown.

Crush and chop garlic, then mix it with the onions. Mix and cook until it smells good.

Put flour on top of the onions and mix them together. Stir briefly and then slowly pour in the chicken broth while continuing to stir. Add milk while stirring.

Allow the mixture to warm up and begin to thicken.

Add sour cream, cheese, salt, and pepper and mix well. Allow the mix to cook until the cheese melts and thickens. Try the food to check if it has enough seasoning.

Add parsley and mix.

Combine grated potatoes with melted cheese in a big bowl, then spread the mix in the baking dish. Ensure that everything is evenly distributed.

Put more cheese on top and bake for 35-40 minutes until the casserole is golden brown and bubbles around the edges.

Cake Recipe – Keep this Recipe Safe

 

Ingredients

1 package of chocolate cake mix (and the ingredients specified on the package)

1 can of sweetened condensed milk (14 oz)

1 bag (14 oz) of sweetened shredded coconut

Regarding the topping:

1 package of cream cheese that weighs 8 ounces, softened.

1/4 cup of soft butter

1 teaspoon of vanilla flavoring

2 cups of confectioner’s sugar

1/2 cup of coconut with sugar

1/2 cup of chocolate chips that have been melted.

Preparation

Heat your oven as directed on the cake mix package. Make the chocolate cake mixture following the instructions on the box.

Put the cake mixture into a baking pan that has been greased and floured, measuring 9×13 inches. Cook following the directions on the package.

While the cake is in the oven, combine the condensed milk and grated coconut in a medium-sized bowl. Put aside.

After baking the cake, take it out of the oven and quickly make holes all over it using the handle of a wooden spoon.

Pour the mix of coconut and sweetened milk over the warm cake, letting it seep into the holes.

Allow the cake to cool down completely before adding the topping.

To prepare the topping, mix the cream cheese, butter, and vanilla extract until they are smooth. Slowly mix in the powdered sugar until it is well mixed.

Put the cream cheese mixture on top of the cake once it has cooled down.

Put the grated coconut on top, then pour the melted chocolate over the whole cake.

Put in the refrigerator for at least 2 hours before serving so the flavors can mix well.

Time to prepare: 20 minutes | Time to cook: 30 minutes | Total time: 50 minutes

Calories: 450 calories per slice | Portions: 12 servings

Just unearthed a treasure from my childhood! Grandma’s secret recipe

 

Ingredients

Ingredient Quantity

Bulk Pork Sausage 1 lb

Monterey Jack Cheese, Shredded 1 cup

Sharp Cheddar Cheese, Shredded 1 cup

Onion, Finely Chopped 1/2 cup

Green Bell Pepper, Finely Chopped (Optional) 1/2 cup

Large Eggs 4

Half-and-Half 2 cups

All-Purpose Flour 1 cup

Baking Powder 1/2 teaspoon

Salt and Black Pepper To taste

Green Onions or Chives for Garnish (Optional) –

Preparation

Cook Sausage and Vegetables: Cook the sausage in a skillet until browned and crumbled. Sauté the onions and bell pepper (if using) in the same skillet until softened.

Assemble the Pie: Spread the cooked sausage in a greased pie dish. Top with the sautéed vegetables and shredded cheeses.

Prepare Egg Mixture: Whisk together the eggs, half-and-half, flour, baking powder, salt, and pepper.

Pour Egg Mixture: Pour the egg mixture over the sausage and cheese in the pie dish.

Bake: Bake the pie in a preheated oven at 350°F (175°C) for 35-40 minutes, or until set.

Serve: Let the pie cool slightly before serving. Garnish with green onions or chives if desired.

Mississippi Mud Potatoes

 

Ingredients

6 cups potatoes, peeled and diced

1 cup cheddar cheese, shredded

3/4 cup mayonnaise

1 cup bacon, cooked and crumbled

3 teaspoons garlic, minced

1/2 cup onion, chopped

How to Make Mississippi Mud Potatoes

Preheat the Oven:

Preheat your oven to 325°F (163°C). Prepare a 9×13 baking pan by greasing it lightly.

Combine Ingredients:

In the prepared baking pan, mix together the diced potatoes, shredded cheddar cheese, cooked and crumbled bacon, minced garlic, and chopped onion.

Add Mayonnaise:

Add the mayonnaise to the potato mixture and stir until everything is evenly coated.

Bake:

Place the pan in your preheated oven and bake for about 1 1/2 hours, or until the potatoes are tender and the top is golden brown.

Serve:

Serve hot straight from the oven. Enjoy the creamy, cheesy, bacon-filled delight that is Mississippi Mud Potatoes!

Notes

For a lighter version, substitute sour cream with Greek yogurt and use low-fat cheese.

Add jalapeños or chili flakes to introduce a spicy kick to the dish.

Cake with Lemon and Coconut

 

Ingredients

About Cake

Remove the skin of one lemon.

240 milliliters of milk, which is equivalent to 8 fluid ounces.

1 egg

60 grams of sugar, which is equivalent to 2 ounces.

20 grams of cornstarch, which is equivalent to 0.7 ounces.

3 huevos

150 grams of sugar, which is equivalent to 5.2 ounces.

150 milliliters of vegetable oil

Juice from 1 lemon

250 grams of flour

15 grams (0.5 ounces) of baking soda

Regarding the topping.

15 grams (0.5 ounces) of honey

10 grams of dried coconut.

Preparation

Get the milk ready.

Remove the skin from 1 lemon and keep it to the side.

Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.

Allow the milk to reach the same temperature as the room.

Prepare the custard.

In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.

Slowly pour the cold milk into the mixture while stirring continuously.

Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.

Get the cake mix ready.

Heat your oven to 180°C (350°F) before using it.

In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.

Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.

Put the lemon peel in and mix it well.

Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.

Carefully mix in the custard mixture that has been prepared.

Make the cake.

Put the mixture into a cake pan that has been greased and floured.

Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

Put the topping on.

Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.

Pour the honey on top of the cake once it has cooled down.

Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.

Ways to serve.

Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.

Have it with a cup of tea or coffee for a lovely afternoon snack.

Tips for Cooking

Make sure the milk is not very hot when you pour it into the eggs to prevent curdling.

Carefully mix the custard into the batter to keep it fluffy and light.

To see if the cake is ready, stick a toothpick in the middle. If it comes out clean, the cake is done.

Benefits for your health from food

Lemons are full of vitamin C and antioxidants.

Eggs are rich in protein and important vitamins.

Coconut is good for you because it has healthy fats and fiber.

Information about food and nutrition.

Vegetarian: This recipe is for people who don’t eat meat.

Contains milk and eggs: Not recommended for individuals with allergies to dairy or eggs.

Keeping things in a safe place.

Keep the cake in a sealed container at room temperature for a maximum of 3 days.

To keep the cake fresh for a longer time, store it in the fridge for up to a week.

Reasons to Enjoy This Recipe

Delicious Taste: Mixing lemon and coconut gives a fresh and tropical flavor.

Soft and fluffy: The custard mixture helps the cake stay moist and tender.

Simple to prepare: Basic ingredients and easy steps make this cake simple to make.

End.

This Lemon Coconut Cake is a delicious and refreshing dessert that will add a touch of joy to any celebration. With its zesty lemon taste and sugary coconut topping, this dessert is ideal for spring and summer get-togethers. Enjoy the soft and light texture, and taste the tropical flavor with each bite!

Recipe: Healthy Vegetable Soup

 

Ingredients

2 medium carrots

2 medium zucchinis

2 medium potatoes

1 onion

1 cup of green peas (fresh or frozen)

1 red bell pepper (optional for added flavor and color)

1-2 garlic cloves, minced

1 tablespoon of olive oil or any cooking oil

1 teaspoon of dried herbs (like thyme or oregano)

Salt and pepper to taste

4-6 cups of vegetable broth or water

Fresh parsley or cilantro for garnish

Preparation

Prepare the Vegetables:

Peel and chop the carrots, zucchinis, and potatoes into bite-sized pieces.

Dice the onion and red bell pepper (if using).

Sauté the Onion and Garlic:

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until it becomes translucent.

Add the minced garlic and cook for another minute until fragrant.

Add the Vegetables:

Add the chopped carrots, zucchinis, and potatoes to the pot.

Sauté for a few minutes, stirring occasionally.

Add Broth and Seasonings:

Pour in the vegetable broth or water until the vegetables are fully covered.

Add the dried herbs, salt, and pepper.

Bring the mixture to a boil.

Cook the Soup:

Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the vegetables are tender.

Add Green Peas:

Add the green peas during the last 5 minutes of cooking to prevent them from getting mushy.

Adjust Seasoning and Serve:

Taste the soup and adjust the seasoning if necessary.

Serve hot, garnished with fresh parsley or cilantro.

This soup is hearty, healthy, and perfect for a light meal. You can customize it by adding other vegetables you like, such as celery, tomatoes, or even some beans for extra protein. Enjoy!

Creamy dessert to make in 5 minutes and delight your taste buds

 

Ingredients

Sweets’ components

707 milliliters of dairy product

50 grams of sugar substitute (or 100 grams of sugar, depending on your preference)

combine 30 grams of cornstarch with 10 grams of vanilla sugar.

There are three egg yolks.

Zucchini powder to taste

Powdered cinnamon (for dusting)

Preparation

Get the milk ready: 

Combine the milk and zest of the lemon in a saucepan. Be cautious not to boil when heating over medium heat.

Combination of egg yolks: In a another bowl, combine the sugar, vanilla sugar, and egg yolks and whisk until smooth. Blend in the cornstarch.

Mixing the components: Take the lemon zest out of the milk that has been heated. Gradually whisk in the egg yolk mixture to the milk while cooking over medium heat, until a thick cream forms.

Allow the cream to cool completely before transferring it to a glass form. Set it aside in the fridge for about an hour after that.

Final Touch: After the dessert has chilled in the fridge, take it out and dust it with cinnamon powder.

Find out the recipe for a dessert that is very delicious.

Find out the secret to making a dessert that goes down easy (Image: Reproduction/Internet)

Time spent preparing

5-Minute Prep Time

Ten minutes in the oven

Refrigeration Cooling Time: 1 Hour

Duration: 1 hour and fifteen minutes + Nubank is holding a drawing this Saturday (02) for a prize pool of 30,000 reais; find out how to enter!

Advice and variants

Depending on your taste in sweetness, you have the option to use either sugar or a sweetener.

Experiment with different flavors by adding orange peel or vanilla essence.

For an extra touch of elegance, garnish with some whipped cream or fresh fruit.

If you’re in the market for a sophisticated dessert that won’t take long to make, go no further than this creamy milk dish. Its unmatched taste and simplicity of preparation are sure to wow diners of all stripes. Give it a try and surrender to the irresistible allure!

Light and fluffy omelet for breakfast.

 

Ingredients

4 eggs, if possible, pasteurized.

1-2 tablespoons of oil for frying.

3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.

Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.

Green onion (if desired) – Finely chopped, to sprinkle on top.

Preparation

Step 1: Beat the eggs.

Using an electric mixer:

Mix the eggs: Break all four eggs into a bowl.

Beat the eggs with an electric mixer until soft peaks form. This means the eggs will keep their form while being soft and fluffy.

Manually:

Split the eggs: Gently divide the egg whites from the yolks, putting the whites in one bowl and the yolks in another.

Beat the egg whites: Use a hand whisk to beat the egg whites until they form stiff peaks. When the egg whites have firm peaks, they will stand up straight when you lift the whisk.

Mix the egg yolks with a fork until they are smooth.

Step 2: Prepare the Soufflé Mixture

Mix the whipped egg whites with the egg yolks by gently folding one-third of the whites into the yolks using a spatula. This helps to make the yolks lighter and easier to mix with the other ingredients.

Fold the whipped egg whites into the yolk mixture gently and quickly. Folding the eggs gently is crucial to keep them light and fluffy. Avoid stirring or mixing too hard.

Advice: Some cooks recommend mixing the egg yolks into the egg whites instead of the other way around to maintain the fluffiness more effectively. Test both techniques to find out which one suits you better.

Step 3: Make the Soufflé Mixture

Warm up the pan: Put a non-stick pan on low heat and add 1-2 tablespoons of oil. Let the oil warm up slowly.

Add the soufflé mixture to the pan once the oil is hot. Cover the pan right away with a lid to keep the heat in and cook for approximately three minutes.

Step 4: Put butter and any extra ingredients you want.

Look for bubbles: When you notice bubbles appearing on the top of the soufflé, take off the lid.

Raise the soufflé: Use a big spatula to carefully lift the soufflé from the pan.

Put some salted butter under the soufflé so it can melt and cover the bottom of the omelet. This makes it more flavorful and stops it from sticking.

You can add cheese flakes and chopped green onions for more flavor if you want.

Step 5: Serve right away

Take the omelet out of the pan once the butter has melted and the omelet is cooked but still soft. Place it gently on a plate.

Fold the omelet in half before serving it for a classic presentation. Enjoy your light and fluffy omelet immediately!

Advice for Making the Best Fluffy Omelet

Use fresh eggs: The newer the eggs, the tastier the soufflé. Fresh eggs are better for whipping and maintain their shape for a longer time.

Cook the omelet slowly over low heat to make sure it cooks evenly without burning or shrinking.

Be careful when combining the egg whites with the yolks to keep the mixture fluffy.

Serve the soufflé omelets right away because they deflate quickly and taste best when fresh.

Recipe for a delicious chicken dish with a creamy and cheesy sauce.

 

Ingredients

4 pieces of boneless chicken breasts, weighing about 1 pound (450 grams)

1 cup of yogurt or mayonnaise

half a small spoon of powdered garlic

1 cup of Parmesan cheese, separated into parts.

1 teaspoon of seasoned salt

half a teaspoon of pepper

Can you please provide the instructions for making delicious and tender chicken?

First, cut each chicken breast into three equal pieces.

Put the chicken pieces in a bowl and let them sit in the fridge overnight.

Preheat the oven to a high temperature of 375°F (190°C).

Mix the Greek yogurt or mayonnaise, half of the Parmesan cheese, garlic powder, seasoned salt, and black pepper in a small bowl. Mix well.

Put the chicken pieces on a baking sheet and spread them out evenly after marinating.

Ensure that you cover each chicken breast evenly with the mayonnaise mix.

Sprinkle the remaining Parmesan cheese on top of the chicken breasts.

Bake the chicken in a hot oven for 40 to 45 minutes, or until it is cooked.

Once it’s finished cooking, remove it from the oven and share it with your eager loved ones.

TIP: To make it tangier, use Greek yogurt instead of mayonnaise.

You can try using different cheeses like Asiago or Romano to find the flavor you prefer.

To complete a full dinner, serve this delicious chicken dish with roasted vegetables or a fresh salad.

Our delicious chicken dish is a must-try. This dish is a delight to eat because of its soft texture, flavorful coating, and tasty cheese. This meal will be popular with your friends or family, whether you’re cooking it for a normal dinner or a special event. This delicious and tender chicken dish will make you crave more, so make sure to savor each bite.

CHRISTMAS-MARASCHINO-SHORTBREAD

 

Ingredients

°1 cup unsalted butter – room temperature

°1/2 cup powdered sugar

°1/2 tablespoon vanilla extract

°2 cups all-purpose flour

°1/2 tsp salt

°3/4 cup chopped maraschino cherries (spread cherries on paper towels to drain well or use dried maraschino cherries)

°2/3 cup chocolate chips

Preparation

Mix flour and salt. 

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix with vanilla.

Add the flour and salt mixture and stir until it begins to form larger tufts.

Stirring in chocolate chips & maraschino cherries.

Form the dough in the log and squeeze well or it will crumble when you cut the cookies (the log should be about 2 inches thick) Wrap it in plastic wrap and refrigerate in the refrigerator for at least 1-2 hours.

Preheat the oven to 325 ºF and line with parchment paper.

Cut the log into 1/4 or 1/3-inch thick slices (if the slices crumble, press them with your hands) and place them on a baking sheet with an inch of space between them.

Bake the cookies for 10 to 15 minutes (until they begin to brown slightly on top)

Let them cool for 5 minutes on a baking sheet before transferring to a rack to cool completely.

Enjoy !

Potato lasagna with chicken

 

INGREDIENTS :

2 tablespoons olive oil

1 chopped onion

2 crushed garlic cloves

450g cooked and shredded chicken

1 cup tomato sauce (tea)

1 cup of cream cheese (200g)

Salt, black pepper and chopped parsley to taste

500g peeled potato

olive oil for greasing

400g grated provolone cheese for sprinkling

PREPARATION :

In a pan, over medium heat, heat the oil and fry the onion and garlic for 4 minutes.

Add the chicken, sauce and sauté for 3 minutes.

Add the cottage cheese, salt, pepper, green smell and mix.  Cut the potatoes into slices

slices on a mandolin and soak in water until ready to use.

In a greased medium refractory, intersperse layers of stew, potato, stew and

of cheese, ending in cheese.

Bake in preheated oven for 30 minutes or until browned.  Remove and serve.

Baked Cauliflower Tastes Better Than Meat! Crispy Roasted Cauliflower

 

Cauliflower has transcended its reputation as a bland, overlooked vegetable and emerged as a culinary superstar, especially when roasted to perfection. My Crispy Roasted Cauliflower recipe is a testament to the versatility and deliciousness of this humble vegetable. Infused with Italian herbs and Parmesan, this dish promises a crispy, flavorful experience that rivals any meat dish. Whether you are a dedicated vegetarian or simply looking to add more vegetables to your diet, this recipe will win you over with its crispy texture and rich, savory taste.

Ingredients

Main Ingredients:

1 head of cauliflower

3 slices of lemon

A handful of dill

1 1/4 cups panko breadcrumbs

1 clove of minced garlic

3/4 cup all-purpose flour

3 eggs

5 tbsp olive oil

1 tsp Italian herbs

A handful of chopped parsley

1 cup grated Parmesan cheese

Salt, to taste

Ground black pepper, to taste

Sauce:

3/4 cup sour cream

1/2 cup yogurt

Freshly chopped parsley

Salt and ground black pepper

Lemon juice

Directions

Step 1: Prepare the Cauliflower

Start by cutting the cauliflower into florets. Bring a pot of salted water to a boil and add the lemon slices, a handful of dill, and the cauliflower florets. Boil for five minutes, then drain and set aside. This step helps to infuse the cauliflower with subtle flavors and tenderize it slightly before roasting.

Step 2: Prepare the Coating Mixture

In a large mixing bowl, combine the panko breadcrumbs, minced garlic, olive oil, Italian herbs, salt, ground black pepper, chopped parsley, and grated Parmesan cheese. Mix until well combined. This breadcrumb mixture will give the cauliflower its irresistible crispy coating.

Step 3: Coat the Cauliflower

Set up a dredging station with a plate of all-purpose flour, a bowl of whisked eggs, and the bowl of breadcrumb mixture. Dredge each cauliflower floret first in the flour, then dip it in the whisked eggs, and finally coat it in the breadcrumb mixture. Ensure each piece is evenly coated for maximum crispiness.

Step 4: Bake the Cauliflower

Place the coated cauliflower florets on a parchment-lined baking tray. Preheat your oven to 350°F (175°C) and bake for 20 minutes, or until the cauliflower is golden brown and crispy. The aroma of the herbs and Parmesan will fill your kitchen, making it hard to wait for the finished product.

Step 5: Prepare the Sauce

While the cauliflower is baking, prepare the sauce. In a small bowl, combine the sour cream, yogurt, freshly squeezed lemon juice, chopped parsley, salt, and ground black pepper. Mix well. This creamy, tangy sauce complements the crispy cauliflower perfectly, adding a refreshing contrast to each bite.

Step 6: Serve and Enjoy

Once the cauliflower is done baking, remove it from the oven and let it cool slightly. Serve the crispy roasted cauliflower with the prepared sauce. Garnish with extra parsley if desired. Enjoy this delicious, meat-free dish that is sure to impress both vegetarians and meat-lovers alike.

Nutrition Information

Per Serving:

Calories: 220

Protein: 10g

Carbohydrates: 25g

Dietary Fiber: 3g

Sugars: 3g

Fat: 10g

Saturated Fat: 3g

Cholesterol: 75mg

Sodium: 320mg

Vitamin A: 8% DV

Vitamin C: 70% DV

Calcium: 20% DV

Iron: 10% DV

Conclusion

This Crispy Roasted Cauliflower recipe is a delightful alternative to traditional meat dishes. The combination of herbs, Parmesan, and a crispy breadcrumb coating makes it a standout dish that will leave you craving more. Perfect for a weeknight dinner or as a side dish for a special occasion, this recipe is sure to become a favorite in your household.

Apple and cinnamon cake

 

Cinnamon Apple Cake is a tasty dessert that is great for any occasion.

 any event. Here is a simple recipe to help you begin:

 List of ingredients:

 Ingredients:

 2 cups of regular flour

2 teaspoons of baking powder

Half a teaspoon of baking soda.

Half a teaspoon of salt.

One and a half teaspoons of cinnamon.

1/2 teaspoon of nutmeg powder

1/2 cup of butter without salt, at room temperature

1 cup of sugar

2 big eggs

1 teaspoon of vanilla extract

1 cup of sour cream

2 cups of apples, peeled, cored, and cut into small pieces (approximately 2 medium-sized apples).

For the Cinnamon Sugar Mix:

 1/4 cup of sugar

1 teaspoon of cinnamon powder

 Directions:

 Heat up your oven before using it: Set the temperature to 350°F (175°C). Prepare a 9×9-inch square baking pan or a cake pan of similar size by greasing and flouring it.

Get ready for the drought. Ingredients: In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put this to the side.

Mix the butter and sugar: In a big bowl, mix the soft butter and 1 cup of sugar until it becomes light and fluffy.

Include eggs and vanilla: Mix the eggs one by one, then add the vanilla extract. Mix until everything is well mixed together.

Add the dry ingredients little by little to the wet ingredients, alternating with the sour cream. Begin by adding the dry ingredients first and finish with them as well. Stir until everything is mixed together. Be cautious not to mix too much; you want the cake to be soft.

Mix the diced apples into the batter carefully.

Put the mixture into the baking pan, making sure it is spread evenly.

Prepare the Cinnamon Sugar Topping by mixing 1/4 cup of sugar with 1 teaspoon of cinnamon in a small bowl. Spread this evenly on top of the cake batter in the pan.

Baking: Put the pan in the oven that you have already heated. Bake for around 40-45 minutes until a toothpick inserted in the middle comes out clean and the top is golden brown.

Cool and Serve: Take the cake out of the oven and let it cool in the pan for around 15 minutes. Next, you can either enjoy it warm or wait until it cools down completely before cutting and serving it.

You can also pour a basic icing over the cake once it has cooled. Mix powdered sugar with a bit of milk until you get the thickness you want. Pour it gently on top of the cake and allow it to harden before serving.

 Enjoy your homemade cake with cinnamon and apples!

Old Time Oven Peach Cobbler

 

Ingredients :

For the filling:Fresh peaches: 4-5 large, peeled and sliced (or 6 cups)Granulated sugar: 1/2 cupBrown sugar: 1/4 cupLemon juice: 1 tablespoonCornstarch: 2 tablespoonsGround cinnamon: 1/2 teaspoonGround nutmeg: 1/4 teaspoonFor the topping:All-purpose flour: 1 cupGranulated sugar: 1/4 cupBaking powder: 1 1/2 teaspoonsSalt: 1/4 teaspoonMilk: 1/2 cupButter: 6 tablespoons, meltedOptional AdditionsVanilla extract: Add 1 teaspoon to the filling for added depth.Ground ginger: A pinch can enhance the warm spices in the cobbler.Crumble topping: Mix oats and brown sugar with butter for a crunchy texture.Ice cream or whipped cream: Serve with vanilla ice cream or fresh whipped cream for a decadent touch.Tips for SuccessUse ripe, juicy peaches for the best flavor. If fresh peaches are unavailable, canned or frozen peaches can be used.Ensure the topping batter is spread evenly over the filling for uniform baking.Preheat your oven for consistent results.Let the cobbler cool slightly before serving to allow the filling to set.

Préparations :

Prepare the filling: Preheat the oven to 375°F (190°C). In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch,

cinnamon, and nutmeg. Mix well and transfer to a greased 9×13-inch baking dish.Make the topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and melted butter until smooth.Assemble the cobbler: Pour the topping evenly over the peach mixture. Spread gently with a spatula to cover most of the peaches.Bake: Place the dish in the oven and bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.Cool and serve: Allow the cobbler to cool for 10 minutes. Serve warm with ice cream or whipped cream if desired.DescriptionOld Time Oven Peach Cobbler is a harmony of sweet, tender peaches and a buttery, golden topping. The bubbling juices infuse the crust, creating a dessert that is soft, fragrant, and irresistibly comforting.Nutritional Information (Per Serving)Calories: ~280Protein: 3gCarbohydrates: 46gFat: 10gFiber: 3gSugar: 30gConclusion and RecommendationOld Time Oven Peach Cobbler is a timeless treat that’s perfect for any occasion.Its simple preparation and rich flavors make it an excellent choice for beginners and seasoned bakers alike.

ENJOY

I had to give this dish a go the second

 

Italian Sausage Tortellini Soup

Ingredients

1 pound Italian sausage (mild or spicy, to taste)

1 small onion, chopped

3 cloves garlic, minced

6 cups chicken broth

1.5 ounces (1 can) chunked tomatoes, no-seed

9-ounce container cheese tortellini (refrigerated)

3 tablespoons heavy cream

2 cups fresh spinach, roughly chopped

1/2 tablespoon pesto

1.5 teaspoons dried oregano

Salt and pepper to taste

Grated Parmesan cheese (optional, for garnish)

Instructions

Cook the Sausage: In a pan over medium heat, cook the sausage, breaking it into bits with a spoon, until thoroughly cooked. Drain any excess fat.

Add Onion and Garlic: Add the chopped onion and minced garlic to the pan. Sauté for about 5 minutes until the onion is translucent.

Transfer to Slow Cooker: Pour the sausage mixture into the slow cooker.

Combine Ingredients: Add the chicken broth, diced tomatoes, dried oregano, and basil. Mix thoroughly.

Cook: Cover and cook on low for 6 hours or on high for 3 hours.

Add Tortellini: About 30 minutes before serving, add the tortellini, heavy cream, and chopped spinach. Stir well to combine.

Continue Cooking: Cook for another 30 minutes on low heat, or until the tortellini reaches the desired doneness.

Season: Add salt and pepper to taste.

Serve: If preferred, sprinkle with grated Parmesan cheese and serve hot.

Italian Meat Sauce

 

Italian Meat Sauce (Ragù)

This Italian meat sauce, or “ragù,” is a hearty and rich sauce that’s perfect for pasta, lasagna, or even as a base for other dishes. It’s simple to make and packed with flavor, making it a family favorite!

Why Make Italian Meat Sauce?

This sauce is a versatile staple in Italian cuisine. It’s great for meal prep and can be made in large batches, making it perfect for feeding a crowd or freezing for later!

Ingredients

1 lb ground beef (or a mix of beef and pork)

1 onion (finely chopped)

2 cloves garlic (minced)

1 carrot (finely chopped)

1 celery stalk (finely chopped)

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 cup red wine (optional, can substitute with broth)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper (to taste)

2 tablespoons olive oil

Fresh basil (for garnish, optional)

Parmesan cheese (for serving, optional)

Equipment Needed

Large skillet or Dutch oven

Wooden spoon

Cutting board and knife

Step-by-Step 

Instructions

Step 1: Sauté the Vegetables

Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.

Cook Vegetables: Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Brown the Meat

Add Ground Meat: Increase the heat to medium-high and add the ground beef (and pork if using). Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 3: Build the Sauce

Add Tomato Paste: Stir in the tomato paste and cook for about 2 minutes.

Deglaze: Pour in the red wine (or broth) and scrape any browned bits from the bottom of the pan. Let it simmer for about 3-5 minutes to reduce slightly.

Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.

Step 4: Simmer the Sauce

Cover and Cook: Reduce the heat to low, cover, and let the sauce simmer for 30-45 minutes, stirring occasionally. This will allow the flavors to meld beautifully.

Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or herbs as desired.

Step 5: Serve

Pair with Pasta: Serve the sauce over your favorite pasta, or use it in lasagna or other dishes.

Garnish: Top with fresh basil and grated Parmesan cheese if desired.

Tips for Perfect Meat Sauce

Make Ahead: This sauce tastes even better the next day, so consider making it in advance.

Freezing: Freeze any leftovers in an airtight container for up to 3 months. Thaw in the fridge and reheat gently before serving.

Customize: Feel free to add additional veggies like bell peppers or mushrooms, or use different herbs for a personalized touch.

Conclusion

This authentic Italian meat sauce is a comforting and delicious dish that’s perfect for any occasion. It’s rich, hearty, and sure to become a favorite in your household!

Stay Connected

For more Italian recipes and cooking tips, subscribe to our newsletter and share your meat sauce creations with us using #ItalianMeatSauce. Buon Appetito!

This recipe is designed to be straightforward and engaging, perfect for anyone looking to make a classic Italian dish. Enjoy your cooking!

Pecan Praline Cake

 

Ingredients: 

For the Cake: 1 cup of soft unsalted butter.

2 cups of white sugar

4 big eggs

3 cups of regular flour

1 small spoon of baking powder

Half a teaspoon of baking soda

Half a teaspoon of salt

1 cup of full-fat milk

1 small spoon of vanilla flavor

1 and a half cups of chopped pecans (toasted)

Regarding the praline. Frosting:

1/2 cup of butter without salt

1 cup of packed brown sugar

1/4 cup of full-fat milk

1 teaspoon of vanilla flavoring

2 cups of powdered sugar (sifted)

1/2 cup of chopped pecans can be added as a topping if desired.

Directions:

For the dessert:

Heat your oven to 350°F (175°C) before using it. Put grease and flour on two cake pans that are 9 inches in diameter.

In a big bowl, mix the butter and sugar until it becomes light and fluffy.

Put the eggs in one by one, mixing well after each one.

In another bowl, mix the flour, baking powder, baking soda, and salt.

Mix the dry ingredients with the creamy mixture, adding milk in between. Start and finish with the dry ingredients. Stir until everything is mixed.

Add the vanilla extract and gently mix in the toasted pecans.

Put the same amount of batter into each of the cake pans that have been prepared.

Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then flip them onto wire racks to cool completely.

To make the sweet icing, melt the butter in a saucepan on medium heat. Mix the brown sugar and milk together and heat until it boils. Cook for 1 minute while stirring continuously.

Take off the heat and mix in the vanilla.

Slowly mix the powdered sugar until the icing becomes smooth.

If the frosting becomes too thick, just add a bit more milk to make it thinner and easier to pour.

Putting together the cake:

Put one of the cold cake layers on a plate for serving.

Put a coating of the sweet icing on top.

Put the second cake layer on top and pour the rest of the icing over the cake, allowing it to flow down the sides.

You can add chopped pecans on top of the cake if you want to give it more flavor and make it look nicer.

Allow the frosting to harden before cutting and serving.

Enjoy your tasty Pecan Praline Cake!

Cheesesteak Tortellini in Rich Provolone

 

Cheesesteak Tortellini in Rich Provolone Sauce

This comforting and innovative dish combines the beloved flavors of a classic Philly cheesesteak with the creamy indulgence of tortellini. Tender cheese-filled pasta is tossed in a velvety provolone sauce, complemented by sautéed strips of beef and a medley of vegetables. Perfect for those who enjoy a fusion of flavors and a touch of gourmet comfort food.

Ingredients

For the Tortellini:

1 lb cheese tortellini (fresh or frozen)

1 tablespoon olive oil

For the Cheesesteak Filling:

1 lb thinly sliced beef steak (such as ribeye or sirloin)

1 tablespoon olive oil

1 large onion, sliced

1 green bell pepper, sliced

Salt and pepper to taste

For the Provolone Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 cup shredded provolone cheese

Salt and pepper to taste

Directions

Cook the Tortellini:

Cook the tortellini according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

Prepare the Cheesesteak Filling:

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, onion, and green pepper. Cook, stirring frequently, until the beef is browned and the vegetables are tender. Season with salt and pepper. Set aside.

Make the Provolone Sauce:

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk, whisking continuously to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low and stir in shredded provolone cheese until melted and smooth. Season with salt and pepper.

Combine and Serve:

Combine the cooked tortellini, cheesesteak filling, and provolone sauce in the skillet. Toss gently to coat the tortellini and filling evenly with the sauce. Heat through, then serve immediately, garnished with additional provolone if desired.

Variations

Vegetarian Option: Replace the beef with sautéed mushrooms, bell peppers, and onions to create a vegetarian version. You can use a meat substitute if you prefer.

Different Cheeses: Experiment with cheeses like cheddar, mozzarella, or a blend of cheeses for a different flavor profile.

Spicy Kick: Add a touch of hot sauce or red pepper flakes to the sauce for a bit of heat.

Creamy Alternatives: For a lighter version, use half-and-half or non-dairy milk to make a lighter sauce.

Additional Veggies: Incorporate vegetables like spinach, sun-dried tomatoes, or roasted red peppers for extra texture and flavor.

Tips

Cooking the Beef: Ensure the beef is thinly sliced for an authentic cheesesteak experience. Sauté it quickly over high heat to retain its tenderness.

Sauce Consistency: Make a roux with butter and flour before adding milk to thicken the sauce.

Seasoning: Season the sauce and beef well with salt, pepper, and perhaps garlic powder or fresh herbs.

Cooking Tortellini: Cook the tortellini until al dente before adding it to the sauce to avoid overcooking.

Recipe Info

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

KETO MAGIC COOKIES

 

Get ready to be transported into the realm of keto dessert enchantment with our mesmerizing Keto Magic Cookies! These delightful treats redefine the boundaries of what’s possible in low-carb baking. A harmonious blend of chopped walnuts, pecans, chocolate chips, and unsweetened coconut flakes, these cookies boast a mere 2 grams of net carbs per serving. Brace yourself for an indulgent journey into the world of guilt-free sweetness.

These keto magic cookies are truly MAGICAL! No flour, 2 grams net carbs in each cookie, and high in protein. They taste like candy!

PREP TIME15 mins

COOK TIME10 mins

TOTAL TIME25 mins

COURSEDessert

SERVINGS15 cookies

CALORIES172 kcal

EQUIPMENT

Mixing Bowl

Baking Sheet

INGREDIENTS  

1/3 cup Chopped Walnuts

1/2 cup Chopped Pecans

1/3 cup Swerve Confectioner’s Sugar Substitute

1/2 cup Bake Believe Semi-Sweet Chocolate Chips

1/2 cup Unsweetened Coconut Flakes

3 tbsp Coconut Oil melted

3 Egg Yolks

4 tbsp Butter melted

1/2 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

INSTRUCTIONS 

Add the egg yolks, oil and butter to a mixing bowl, and blend until well combined.

Mix in the remaining ingredients, and stir well to combine.

Chill the batter in the fridge for 1 hour until set.

Preheat the oven to 350 degrees.

Drop the batter by the spoonful onto a parchment lined baking sheet, and form into a cookie shape.

Bake for 10 minutes.

Allow to cool completely before serving.

NOTES

Calories: 172 Net Carbs: 2 Net Carbs Per Serving

Crafting a Culinary Tale: Keto Magic Cookies Unveiled

In the magical world of keto baking, these enchanting cookies reign supreme. From the earthy crunch of chopped nuts to the decadence of semi-sweet chocolate chips, each element contributes to the spellbinding symphony of flavors. The use of Swerve Confectioner’s Sugar Substitute keeps the carb count minimal, making these cookies a guilt-free delight.

The combination of coconut oil and butter creates a luxurious texture, ensuring that each bite is a heavenly experience. The touch of vanilla extract and ground cinnamon adds a subtle yet transformative depth to the overall flavor profile.

Crafted with precision and passion, these Keto Magic Cookies prove that indulgence can be both delightful and health-conscious. Enjoy the magic, one blissful bite at a time.

Elevate Your Dessert Experience:

To enhance your experience, consider pairing these magic cookies with a dollop of keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream. The possibilities are as endless as the enchantment these cookies bring to your palate.

Conclusion: Embark on a Sweet Journey:

In conclusion, the Keto Magic Cookies embody the spirit of indulgence without compromise. Whether you’re following a keto lifestyle or simply seeking a delightful treat, these cookies are a testament to the magical possibilities within the realm of low-carb baking. Crafted with care and designed to enchant, these cookies invite you to savor the blissful intersection of flavor and health-conscious choices. Prepare to be enchanted!

Crescent Roll Breakfast Casserole

 

Crescent Roll Breakfast Casserole

Do you need an easy solution for a filling breakfast? This crescent roll breakfast casserole can be prepared the night before and baked in the oven in the morning. Loaded with sausage, eggs, cheese, and buttery crescent rolls, this simple-to-make breakfast makes any day feel special!

Easy Breakfast Casserole

I’m back with another super easy make-ahead breakfast recipe! This recipe for crescent roll breakfast casserole is quick to prepare and perfect for serving to a crowd for a Christmas morning breakfast, or to your family as a hearty weekday breakfast.

If you’ve visited here before, you probably know that I’m no stranger to easy breakfast casseroles! I just love how everything bakes up in one dish. My make-ahead breakfast casserole, hashbrown breakfast casserole and tater tot breakfast casserole are among my favorites! We even love this enchilada breakfast casserole for a change.

This crescent roll breakfast casserole starts with a tube of refrigerated crescent roll dough. You know the kind – it comes in a cardboard tube that you pop open. I usually have a tube or two hanging around in my fridge and I often use them for making my sausage breakfast pizza.

Next, you layer on some cooked crumbled sausage, cheese, and eggs. At this point, you can store the unbaked casserole in the fridge to bake in the morning or you can bake everything for about 35 minutes. Easy peasy!

Why This Recipe Works

Customizable. The great thing about this recipe, in addition to being able to make it ahead, is that you can also customize it to your tastes. Don’t like sausage? Try bacon instead. Want to add more veggies to your diet? Throw in what you have in the fridge. Keep reading to learn about some more variation ideas.

Taste and texture. The crescent roll dough puffs up as it bakes and absorbs some of the egg mixture to make a deliciously light and fluffy texture. Each mouthful is full of tasty sausage, buttery eggs and crescent rolls, and gooey cheese. It doesn’t get any better!

An anytime meal. Enjoy it on Christmas morning or Sunday brunch. Bring leftovers in your lunch the next day or have breakfast for dinner one night!

Recipe Ingredients

All of the ingredients are pretty straightforward for this recipe and you should be able to find them easily in most grocery stores.

Find the full printable recipe with specific measurements below.

Refrigerated crescent rolls: These are the ones that come in a tube. They usually have precut perforations on the dough that let you easily tear it apart to make crescent rolls. You can find these rolls in the refrigerated section of your grocery store, often near dairy products.

Breakfast sausage: My family loves the mild flavor of breakfast sausage, but feel free to use any variety of sausage that you like. 

Eggs: You need 8 large eggs for this recipe, which sounds like a lot, but the casserole is very hearty and filling, so it goes a long way.

Cheese: I use cheddar cheese with some Monterey jack for added flavor. Shredded cheese is always better when you grate it yourself.

Variations

Don’t you love when you can take a recipe and mix it up a little? Not only does it mean you can customize it to your tastes, but you can also use up ingredients you have on hand to make the recipe your own!

Here are some ideas for variations to get you started:

For a different flavor, you can use sage sausage and Gruyere cheese.

Use biscuits instead of crescents like I do in breakfast casserole with biscuits!

You can use all cheddar or even substitute it with mozzarella cheese if you prefer.

Swap the pork sausage for diced baked ham or bacon crumbles. 

For a little kick, add a few dashes of hot sauce and red pepper flakes with the eggs. 

Add in some sauteed vegetables such as onions, bell peppers, or mushrooms.

Sprinkle some chopped green onions over the casserole for a hint of green.

Add some chopped fresh herbs for a fresh flavor.

How to Make Crescent Roll Breakfast Casserole

Follow these easy instructions to make this delicious sausage crescent roll breakfast casserole!

Unroll crescent dough. Open up your tube of refrigerated crescent dough and press it into a greased baking dish. Remember to press the perforated edges together with your finger until the dough is as smooth as you can get it.

Cook sausage. Add your sausage to a skillet and cook until it’s browned, breaking it up into crumbles as it cooks. Let it drain on a paper towel-lined plate while you make the egg mixture.

Whisk eggs. Add the eggs to a large bowl and whisk as if you were making scrambled eggs. Add the milk and seasoning and whisk some more.

Assemble. Sprinkle the sausage over the dough, then the cheese in an even layer, and finally pour the egg mixture over the top of everything.

Bake. It takes 35 – 40 minutes at 375°F for the casserole to bake completely. Please let the casserole cool slightly before serving!

Expert Tips

Top browning too quickly? If it looks like the top of the casserole is browning too much before the middle of your casserole is cooked, cover the dish with aluminum foil while it continues to bake.

Drain the sausage. Don’t skip this step or you’ll end up with a greasy casserole. Line a plate with a paper towel and spoon the cooked sausage on top. The paper towel will absorb any additional grease.

Smooth out the crescent roll dough. Unrolled crescent roll dough has perforations in it that you normally use to tear the crescents apart. Press these perforations together with your finger to make the dough one smooth piece.

Grease the baking dish. Be sure to spray it with cooking spray. For easing slicing and serving, you want to create a nonstick surface so that once it is sliced, it comes out of the pan without falling apart.

Easy Cheesy Baked Tortellini

 

If you’re looking for cheap and easy dinner recipes for the family, this cheesy baked tortellini casserole is THE BEST simple weeknight meal for picky eaters!

Who doesn’t love tortellini? Cute pasta stuffed with cheese, yes please. It’s even better when it’s tossed with a creamy meat sauce and then baked with mozzarella and parmesan sprinkled over top.

This cheap and simple dinner recipe is perfect for busy moms and dads, especially on hectic weeknights when that’s all you want to do is eat and relax.

You can use fresh or frozen tortellini, it doesn’t really matter. Other than the pasta you’ll just need 4 basic ingredients: ground beef, tomato sauce, cream cheese and the shredded cheese of your choice to sprinkle over top.

Easy Baked Tortellini Casserole With Ground Beef

Start by cooking the pasta a la dente according to the package directions; drain and set aside.

In a large skillet, brown the ground beef with a little garlic, salt, pepper and Italian seasoning.

Remove the excess grease from the beef and mix with a 24 ounce jar of tomato sauce. Add the cream cheese to the mixture and allow it to melt. Stir well and then gently toss your cooked tortellini into the pan.

Pour the mixture into a greased 9×13 baking dish and then top with shredded mozzarella and grated or shredded parmesan cheese.

Bake in the center rack of a 350 degree oven for about 20 minutes and then bake for an additional 2-3 minutes with the broiler on.

Cheesy Baked Tortellini Casserole With Meat Sauce

Looking for quick and easy dinner recipes for the family? This simple recipe is the BEST meal for busy weeknights. Even your picky eaters will love it! It’s made with just a handful of cheap and basic ingredients.

Ingredients:

1 (20oz) container of refrigerated or frozen cheese tortellini

1 lb ground beef

1 (24oz) jar of tomato sauce

8 (ounces) cream cheese (cubed)

1-2 cups shredded mozzarella cheese

1/2 cup grated or shredded parmesan

seasoning to taste

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EAT VEGETABLE BEEF SOUP

PREPARATION:

Cook the pasta a la dente according to the package directions; drain and set aside.

Preheat your oven to 350 degrees and grease a 9×13 baking dish.

In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additonal 2-3 minutes or until the cheese starts to brown.

Enjoy with garlic bread, salad and/or veggies!

Enjoy !

Peanut Butter Cookies

 

Peanut Butter Cookies

These classic peanut butter cookies are soft, chewy, and incredibly easy to make. Perfect for satisfying your sweet tooth!

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the peanut butter, granulated sugar, and brown sugar on high until creamy and smooth, about 2-3 minutes.

Add the egg and vanilla extract, and mix until combined.

Using a heaping tablespoon of dough, roll into 1 1/4-inch balls and place on the prepared baking sheet, about 2-3 inches apart.

Use a fork to press the cookies down, creating a cross-hatch pattern.

Bake in the preheated oven for about 8 minutes.

Let the cookies cool completely on the baking sheet before removing them.

Store in an airtight container and enjoy!

Soft Lemon Biscuits Recipe

 

These Soft Lemon Biscuits are a delightful treat, perfect for brightening up any day with their refreshing citrus flavor. Easy to make and wonderfully soft, these biscuits are ideal for afternoon tea or as a sweet snack. The combination of lemon zest and juice infuses each bite with a burst of flavor, making them irresistible. Enjoy these biscuits fresh out of the oven or dusted with powdered sugar!

Preparation Time

Prep Time: 15 minutes

Bake Time: 12-15 minutes

Total Time: 30 minutes

Ingredients

For the Biscuits:

2 eggs

100 g (1/2 cup) sugar

80 ml (1/3 cup) sunflower oil

Zest of 1 lemon

50 ml (3 tablespoons) lemon juice

380 g (3 cups) all-purpose flour

12 g (2 1/2 teaspoons) baking powder

For Dusting:

80 g (1/2 cup) powdered sugar

Directions

Preheat the Oven:

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the eggs and sugar until well combined.

Add the sunflower oil, lemon zest, and lemon juice, mixing until smooth.

Combine Dry Ingredients:

In another bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Shape the Biscuits:

Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake:

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Dust with Powdered Sugar:

Once cooled, dust the biscuits with powdered sugar before serving.

Serving Suggestions

Serve these biscuits warm with a cup of tea or coffee.

Pair with lemon curd or a dollop of whipped cream for an extra treat.

Cooking Tips

For added flavor, you can substitute some of the sunflower oil with melted butter.

Ensure your baking powder is fresh for the best rise.

Nutritional Benefits

These biscuits provide a delightful source of carbohydrates and a hint of vitamin C from the lemon.

Using sunflower oil contributes healthy fats to your diet.

Dietary Information

Vegetarian: Yes

Nut-Free: Yes

Gluten: Contains gluten (flour)

Nutritional Facts (per biscuit, based on 20 servings)

Calories: 150

Protein: 3g

Carbohydrates: 23g

Fat: 6g

Sugar: 5g

Storage

Store in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the biscuits for up to 2 months.

Why You’ll Love This Recipe

Quick and easy to prepare, perfect for any skill level.

Bursting with fresh lemon flavor that brightens your day.

A great way to use up extra lemons and enjoy a homemade treat.

Soft and tender texture that melts in your mouth!

Conclusion

These Soft Lemon Biscuits are sure to become a favorite in your household. With their light texture and zesty flavor, they make for a perfect snack or dessert any time of day. Enjoy baking and sharing these delicious biscuits with family and friends. Don’t forget to let us know how they turned out for you!

Frequently Asked Questions

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice works perfectly and adds great flavor.

What can I substitute for sunflower oil?

You can use vegetable oil or melted coconut oil as alternatives.

Can I add other flavors?

Absolutely! Try adding a teaspoon of vanilla extract for extra flavor.

How do I know when the biscuits are done?

They should be lightly golden around the edges and firm to the touch.

Can I make these biscuits ahead of time?

Yes, you can prepare the dough and refrigerate it before baking.

What type of flour should I use?

All-purpose flour works best for this recipe.

Can I make these biscuits gluten-free?

Yes, you can use a gluten-free flour blend, but the texture may vary.

How long can I store these biscuits?

They can be stored at room temperature for up to 3 days or frozen for 2 months.

Is there a vegan option for this recipe?

You can replace the eggs with a flaxseed egg or applesauce, but the texture may change.

What can I serve with these biscuits?

They pair well with tea, coffee, or even a light fruit salad.

Enjoy making your Soft Lemon Biscuits! 🍋✨

Unlocking the Power of Celery

 

If you’re intrigued by natural remedies and looking for effective ways to boost your liver health, celery might just be the ingredient you need. Surpassing even the well-known detox powers of garlic and lemon, celery is a humble vegetable that packs a mighty punch in liver cleansing. Let’s explore a beloved recipe that harnesses the full potential of celery for maintaining a healthy liver.

WHY CELERY?

Celery is a nutritional powerhouse, filled with essential vitamins, minerals, and antioxidants that support liver function and overall health. It’s especially rich in vitamin K, folate, potassium, and flavonoids that protect the liver from oxidative stress and inflammation.

THE BENEFITS OF CELERY FOR THE LIVER

Celery’s health benefits for the liver include:

Detoxification Support: The antioxidants in celery help detoxify the liver, clearing away toxins more efficiently.

Reducing Inflammation: Compounds in celery, like apigenin and luteolin, have anti-inflammatory properties that can help reduce inflammation in the liver.

Promoting Digestion: The high fiber content in celery aids in digestion and helps keep your digestive tract healthy, which is beneficial for liver health.

GRANDMA’S CELERY RECIPE FOR LIVER HEALTH

This simple yet effective recipe is easy to prepare and can be a delightful part of your daily routine:

Ingredients:

4-5 stalks of fresh celery

1 large cucumber

1 green apple

Juice of half a lemon

A sprig of mint (optional for enhanced flavor)

Preparation:

Wash all the ingredients thoroughly.

Chop the celery, cucumber, and green apple into manageable pieces.

Add all the ingredients to a juicer or blender.

Consumption:

Consume this fresh celery juice first thing in the morning on an empty stomach.

Drink it regularly for best results.

ADDITIONAL TIPS FOR LIVER HEALTH

To further support liver health, consider incorporating these practices:

Stay Hydrated: Drink plenty of water throughout the day.

Limit Harmful Substances: Avoid excessive alcohol, smoking, and processed foods.

Regular Physical Activity: Exercise regularly to help maintain a healthy weight and improve overall liver function.

CONCLUSION

Celery may not be the most glamorous vegetable in your pantry, but its benefits for liver health are impressive. This simple recipe is not only easy to make but also delicious and highly beneficial. Give it a try and experience the natural boost it can provide to your liver health. Cheers to your health, with the crisp freshness of celery!

Enjoy!