STUF PEPPERS

 

Ingredients:

°340 g ( semi-lean beef

°375 ml (1 1/2 cups) cooked white rice

°2 celery stalks, diced

°2 bell pepper

°375 ml (1 1/2 cups) organic Nordic cheddar from Fromagerie Perron aged 2 years, grated

+Also provide:

°30 ml (2 tbsp.) olive oil

°1 chopped onion

°1 beaten egg

°10 ml (2 tsp.) minced garlic

+Optional:

10 ml (2 tsp.) fresh thyme

*Preparation

Preheat oven 205°C (400°F).

In a skillet, heat the oil over medium heat. Cook the beef and onion for 2 to 3 minutes, until the meat has lost its pink color. Let cool.

Add rice, egg, celery, garlic and, if desired, thyme.

Cut the peppers in half. Remove seeds and stuff with beef mixture. Place in a gratin dish and cover with cheese.

Bake for 25 minutes.

Enjoy !

Read More

MAGIC LEMON COBBLER

 

Ingredients:

Half a cup of unsalted butter

1 cup of flour 1 cup granulated sugar

1 cup of milk 1 teaspoon vanilla

2 tbsp. Lemon flavor, approx.

2 lemons One packet (22 ounces) of lemon pie filling

Half a cup of lemon curd

How To Make

oven 350 degree
In a little bowl melt butter in Microwave. Pour butter to a 9*9 baking dish.

Make sure butter is equally divide .
In a large bowl, adding flour, sugar, milk, vanilla & lemon peel.

Beat until mixed.

Pour the buttermilk mixture evenly into the buttered baking dish.

Gently spread the mixture over the entire baking dish.

In a small bowl, add the lemon and bacon pie filling, and stir to mix.
Pour the lemon mixture over the yogurt mixture.

Do not move. Bake for 55 to 60 minutes.

Take it out of the oven and put it on the side.

Decorate with powdered sugar or ice cream, as desired.

Read More

Red Velvet Cheesecake Balls

 

Ingredients

• 1 box red velvet cake mix
• 1 1/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 16 oz cream cheese softened
• 1/2 cup confectioner’s sugar
• 2 Tbsp. heavy cream
• 1 tsp. vanilla extract

Instructions

• Preheat oven to 350º
• Prepare red velvet cake according to box directions and bake in a 9×13 pan or a jelly roll pan for easy crumbling.
• Bake cake according to direction on box. Let cake cool completely and crumble into tiny pieces. Set aside.
• In the bowl of a stand mixer beat the cream cheese and confectioner’s sugar until combined. Add heavy cream and vanilla and mix until stiff peaks form.
• Line a large baking sheet with parchment or wax paper.
• Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Chill this pan in the freezer for one hour.
• Remove from freezer and roll cheesecake balls in red velvet crumbs until they are completely covered.
• Refrigerate until ready to serve .
• Enjoy !!!

Read More

CHRISTMAS BAKLAVA

 

Baklava is good. It’s good for you. But when it’s made at home, it’s the best. And it doesn’t have to be my house that makes it. It can be anywhere. It can be anywhere. Baklava made at home usually tastes better than the baklava you buy at the store. It has more flavor, freshness, and something else.

In Pawhuska, Oklahoma, I don’t buy a lot of baklavas. Nonetheless.

Baklava makes an excellent Christmas food gift: give a whole pan to someone you care about, or divide it into portions and package them in small boxes or bags. Your recipients will appreciate you even more than they do now. Only you can decide whether or not this is a desirable outcome. Just be aware that it will occur.

Here’s how you make it:

INGREDIENTS

1/2 pound chopped pecans

1/2 pound chopped walnuts

2-3 tablespoons ground cinnamon

1 pound package of phyllo dough

1-1/2 cup melted butter

2-1/2 cup honey

1 teaspoon vanilla

1 teaspoon lemon peel

Mix the walnuts in a large bowl and mix with the ground cinnamon. Sit aside.

INSTRUCTIONS

Butter a 9×13 inch baking dish.

Place 2 sheets of paper in the bottom of the prepared dish. Spread generously with melted butter.

Sprinkle 2-3 tablespoons of the walnut mixture on the face. Repeat layers until all nuts, butter, and chips are used.

Finish with about 6 layers of edges on top. If you still have a little butter left over, spread it over the top layer.

With a very sharp knife, cut all the layers of baklava. Cut 3-4 slices lengthwise.

Then make diagonal cuts to make diamond shapes.

Bake in a 350-degree oven for 45 minutes, until golden brown and crisp.

While the baklava is baking, heat the honey in a saucepan until it comes to a boil. Add the vanilla flavor and lemon peel.

When the baklava is cooked in bread, immediately pour the honey mixture over it.

Let it cool completely in the skillet.

Read More

Fresh Strawberry Upside Down Cake

 

Ingredients : 

°1/2 cup (125ml) sugar  °2 tablespoons cornstarch  °4 c quartered strawberries °1 tsp vanilla extract  +For cake:
°2 c (500ml) flour  °1 tsp baking powder  °1/4 tsp salt  °4 large eggs at room temperature  °1½ cups (375ml) sugar  °1/2 c melted butter  °1/2 cup (125ml) vegetable oil

°1 cup (250ml) milk °1 teaspoon vanilla extract *Preperation : Thoroughly grease and flour a 10-inch circular cake pan. Preheat oven 350°F (176°C).

Mix the cornstarch and sugar together and sprinkle the strawberries with the mixture. Add the vanilla extract. Mix well. Put in the bottom of the cake pan. Sift flour, baking powder and salt. Put aside.
In bowl of your mixer, beat egg / sugar. In a measuring cup, combine butter and vegetable oil. Add to your blender while it continues to beat. In a small bowl, mix the vanilla extract with the milk.

Add the dry ingredients and the milk to the butter mixture alternately. Pour into the cake pan over the strawberries. Bake for 50 to 60 minutes or until toothpick inserted comes out clean.

Let cool. Serve with vanilla ice cream Enjoy !

Read More

Chocolate Cookies Chip

 

INGREDIENTS:

°225 g (1 1/2 cups) unbleached all-purpose flour

°2.5 ml (1/2 tsp) baking soda

°A pinch of salt

°170 g un-salted butter, melted

°210 g (1 c) brown sugar

°30 ml (2 tbsp.) sugar

°1 egg

°1 egg yolk

°195 g (7 oz) milk or dark chocolate, coarsely chop

*PREPARATION

In bowl, mix flour, baking soda & salt.

In another bowl, mix the butter with the brown sugar and sugar with a wooden spoon. Add egg and egg yolk. Mixing to preparation is homogeneous. Add the dry ingredients and the chocolate. Cover and refrigerate 1 hour or overnight.

Put the grill at the center of the oven. Preheat the oven to 190°C (375°F). Line 2 baking sheets with paper.

Using a 45 ml (3 tbsp) ice cream scoop, form balls of dough. Place 5 to 6 balls of dough per sheet, spacing them out.

Bake, one sheet at a time, for 8 to 9 minutes or until the cookies are lightly browned all around but still very soft in the center. Leave to cool on the sheet.

Enjoy !

Read More

Creamy Cucumber Salad

 

Creamy Cucumber Salad – just like Grandma made! This classic recipe is made with fresh cucumbers, red onions, fresh dill, and a handful of other ingredients for a side dish that everyone will love.

It’s light, creamy, and incredibly easy to make. The perfect salad for picnics, pot lucks, or summer grilling.

Whether you grew up on it or are trying it for the first time, you’re sure to LOVE the flavor in this easy cucumber salad!

HOW DO YOU MAKE CREAMY CUCUMBER SALAD?
In a medium mixing bowl, combine 1/2 c. sour cream, 1 Tbsp. white vinegar, 1 Tbsp. minced fresh dill, 1 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. garlic powder. Stir until combined.
Add 3 c. peeled, thinly sliced cucumbers.
Add 1 c. thinly sliced red onion.
Stir to combine; cover and chill at least 2 hours.

INGREDIENTS :

4 large Cucumbers
1 medium Sweet Onion
1 cup Mayonnaise
1/2 cup White Sugar
1/4 cup White Vinegar
Salt and Pepper to taste

DIRECTIONS :

Wash, peel and thinly slice 4 large cucumbers. Use a mandoline for uniformity.
Thinly slice 1 medium sweet onion.
Place the sliced cucumbers and onions in a ceramic, glass or plastic bowl that has a lid.
In a small bowl combine mayonnaise, sugar and vinegar. Mix until smooth.
Turn the mayonnaise mixture into the cucumber and onion mixture, combine well.
Salt and pepper to taste.
Cover with a lid, shake lightly.
Allow to marinate in the refrigerator for a minimum of 6 hours (overnight works well).
Refrigerate leftovers.
Makes 6 servings of Creamy Cucumber Salad

Read More

Double Chocolate Chip Frappe

 

INGREDIENTS
1 cup milk
2 tablespoons sugar
1/3 cup chocolate chips
3 tablespoons chocolate syrup
2 cups ice
1/8 teaspoon vanilla

PREPARATION
Blend all of the ingredients well.

Serve and enjoy!

Read More

Philly-Cheese-Steak Casserole

 

the components:

°1 1/2 роundѕ going to be great

°2 Bill рерреrѕ

°1/2 You will be disturbed again

°1 сlоvе gаrlіс

°1 teaspoon unusual salt (Lawry’s or Mortons)

°4 small cheese slices

°4 large eggs

°1/4 can be provided

°1 There are a lot of things

° teaspoon Worcestershire sauce

* Directions :

Preheat oven 350 degrees. Line 9″ * 9″ baking dish, using nothing.

Make a cookie and there were only big bits. Many that gаrlіс.

Insert the piece into the skillet and then over medium heat, use it as it cooks.

When the Bеf has shattered and is all pink; As well as garlic, cheese, and seasoned salt. Stop cooking, stirring often, until the meat is thoroughly cooked, and there is little left.

Drain a large amount of the mixture plus the mixture in place.

Place the cheese on all the pieces and place on top of the beef mixture.

Add eggs, cream, cumin and Worcestershire sauce to mixing bowl and whisk until combined.

Pour the egg mixture over it and place in the oven.

Get 35 million or even eggs.

Enjoy!

Read More

BUTTER BOILED CORN ON THE COB RECIPE

*Ingredients for this boiled corn at the cob

°four medium sized corn kernels, I peeled them, casting off the leaves and umbrellas.

°1 cup of milk.

°Butter, I best used one gentle stick.

+For seasoning, I used salt and pepper.

*Directions 

Step 1: Add the specified quantity of water to a huge saucepan, positioned it on medium heat, and convey it to a simmer.

Step 2: In the meantime, you want to peel the ears of corn and divide it in half.

 

Step 3: In a huge kettle, integrate 1 cup of milk, 1 stick of unsalted butter, and 1 teaspoon of kosher salt.

 

Step four: Reduce the warmth to low and lightly insert the corn. Boil the combination for eight minutes.

 

Step 5: Remove the corn from the butter tubtub with tongs and serve immediately.

Step 6: Leftovers may be saved withinside the fridge for as much as four days in an hermetic container. INGREDIENTS FOR THIS BOILED CORN ON THE COB

four medium corn ears, I peeled them, and I eliminated leaves and awns.

1 Cup.Of milk.

Butter, I best used one gentle stick.

To season, I used Salt and pepper.

Directions

Step 1: Add the important quantity of water to a huge pot, and positioned it over medium-excessive heat, carry to a simmer.

Step 2: Meanwhile, you want to husk from the ears of corn and break up them in half.

Step 3: In a huge kettle, integrate 1 cup of milk, with a stick of unsalted butter, and 1 teaspoon kosher salt.

Step four: Reduce the warmth to low and lightly introduce the corn. Bring to a boil for round eight minutes

Step 5: Remove the corn from the butter tubtub with tongs and serve proper away.

Step 6: Leftovers can be saved refrigerated for as much as four days in an hermetic container.

Enjoy !

Read More

Buttery Pecan Snowball Cookies

 

Ingredients :

• 2 Sticks of butter softened
• ½ + 1 C. Powdered sugar divided
• 2 tsp. Vanilla extract
• Pinch of salt
• 2 ¼ C. All purpose flour
• 1 C. Finely chopped pecans

Instructions :

1. Preheat the oven to 350 degrees.
2. Add the butter, ½ cup powdered sugar, vanilla extract, salt, and flour to a mixing bowl. Blend until a smooth dough forms.
3. Fold the chopped pecans into the dough mixture.
4. Wet your hands and form the dough into 36 evenly sized balls of dough.
5. Place the balls of dough on a parchment-lined baking sheet and bake for 12 minutes.
6. Allow the cookies to cool completely.
7. Place the cup of powdered sugar in a shallow bowl.
8. Roll the cookies in the powdered sugar and serve.
9. Enjoy!

Read More

HOMEMADE ANGEL BISCUITS😋

 

I need a people to say (yummy) so I can add their names to the Active Member List

Ingredients

YEAST MIXTURE

1/4 cup warm water (125 F)

1 teaspoon granulated sugar

1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)

BISCUITS

2½ cups all-purpose flour ( I prefer White Lily flour)

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup unsalted butter chopped +more for brushing finished biscuits

1/4 cup butter-flavored shortening

1 cup buttermilk

1 tablespoon heavy whipping cream

Instructions

First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.

Stir in the yeast.

Let yeast proof while moving on the next step.

In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda, salt.

Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.

Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.

Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.

Lightly flour a work surface and turn the dough out on the work surface.

Gently knead the dough to incorporate all the crumbs until you have a mound of soft, pliable dough.

Fold the dough several times (this will create layers in your finished biscuits.)

Pat the dough out into a 1-inch thick rectangle.

Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)

Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)

Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)

Let rise for 1-hour and then preheat oven to 400 F.

Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)

Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)

Brush with melted butter as soon as they come out of the oven.

___________

.

[#BOOMchallenge](https://www.facebook.com/hashtag/boomchallenge?__eep__=6&__cft__[0]=AZVh0rJPX2OfRXz0AxlFCcGBZTJ-FQbJDxAwWqoQMF1fvbsVn6tn7bf6V37hg1WvXMOlXFi6aGdZdqbw5Pp5fqBoWVI8AxNOej3KnLeoXB7djm1PswsEki66eC3YrJjz7ioGS01xERHhKE5vDXWCD2di3zBTyb0sS65hIIA5_UCthPNVGCo8Mer2r4pMCNpXmw4&__tn__=-UK*F)

[#firstpicchallenge](https://www.facebook.com/hashtag/firstpicchallenge?__eep__=6&__cft__[0]=AZVh0rJPX2OfRXz0AxlFCcGBZTJ-FQbJDxAwWqoQMF1fvbsVn6tn7bf6V37hg1WvXMOlXFi6aGdZdqbw5Pp5fqBoWVI8AxNOej3KnLeoXB7djm1PswsEki66eC3YrJjz7ioGS01xERHhKE5vDXWCD2di3zBTyb0sS65hIIA5_UCthPNVGCo8Mer2r4pMCNpXmw4&__tn__=-UK*F

Read More

PEANUT BUTTER TRUFFLES

 

Ingredients:
1 cup sugar (powdered)
12 cup peanut butter (creamy or chunky)
3 tbsp. room temperature butter
(16 oz.) A white chocolate that is melting
Sprinkles, melted milk chocolate, or chopped nuts are all excellent options. Optional
Instructions:
Combine powdered sugar, peanut butter, and butter in a medium mixing basin. Stir the items together using a wide spatula.
Roll scoops of dough into round balls with a small portion scoop, cookie scoop, or your hands. Refrigerate for 15-30 minutes after placing on parchment paper.

Melt the chocolate in the microwave for 30 seconds at a time once the dough has chilled.

Place the dough bits on wax or parchment paper after dipping them in the melted chocolate. Allow it remains until the chocolate sets before adding the preferred topping.
Notes: Depending on how large you roll them, this recipe yields around 18-20 nibbles.
Don’t be concerned if the bites aren’t perfectly round. You may rearrange them immediately before dipping them into the chocolate once they’ve chilled. If you want a thicker shell, you may drop them twice.
To begin, melt half of the chocolate. You may not need one complete pound of truffles, depending on their size.
I pour any unused chocolate onto parchment paper and let it firm before storing it in a Ziploc bag for later use.
Shredded sweetened coconut, crushed peanuts, melted white chocolate, and sprinkles were used to decorate the tops. Before the chocolate has completely dried, sprinkle the topping on the freshly dipped truffle.
Colour candy melts have also been utilized for themed events and holidays!
.

Read More