Ham & Cheese Pinwheels

 

They're baked in a 13 x 9-inch (33 x 23 cm) dish, making them perfect for feeding a crowd and sure to please everyone.

*Ingredients

°125 ml (½ cup) grated cheddar cheese

°60 ml (1/4 cup) mayonnaise

°125 ml (½ cup) diced peppers, drained

°60 ml (1/4 c)  green onions

°15 mL (1 tbsp) jar pickled jalapeño peppers, finely chopped

°5 ml (1 tsp.) Worcestershire sauce

°0.5 ml (1/8 tsp) ground red pepper (cayenne), if desired

°2 boxes (8 units each) Pillsbury™ Refrigerated Croissants

°8 slices of deli sliced ​​ham

*Steps

1

1. Preheat the oven to 190°C (375°F). Spray a 33 x 23 cm (13 x 9 in.) glass dish with a capacity of 2.85 L (3 quarts) with cooking spray. In medium bowl, beat chili cheese ingredients with electric mixer on medium speed 1 to 2 minutes or until creamy; refrigerate 15 minutes.

2

2. Unroll the contents of a box of croissants on a work surface; reshape to form a 30 x 20 cm (12 x 8 in) rectangle. Gently spread half of the spiced cheese mixture over the crescent dough, leaving 2.5 cm (1 inch) of space at the small ends to seal the edges together. Placing 4 slice ham evenly on layer of cheese. Starting at the top short side of the rectangle, roll up tightly and pinch the edges together. Repeat for the other box of croissants.

3

3. Using a serrated knife, carefully cut each roll into 6 slices about 3 cm (1 1/4 in.) wide and arrange spiral sides up in the dish, restoring the slices to their original shape. round shape, as needed. With  piece waxed paper, gently press tops of croissants to slightly flatt them.

4

4. Bake for 25 to 30 minutes or until the pastry is golden brown and cooked through. Garnish with more sliced ​​green onions, if desired. Serve hot.

Enjoy !

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Deviled Egg Recipe

 

Ingredients :

°100 g of grated cheese

°2 tbsp fresh cream

°1 bunch of parsley

°pepper

°salt

°8 eggs

°1 shallot

°1 bunch of chives

STEP 1

Cook the hard-boiled eggs.

2ND STEP

Once cooled, peel them, cut them in half lengthwise, and set the yolks aside in a bowl.

STEP 3

Chop the herbs, chop the shallot, add the gruyère, salt, pepper and cream, add everything to the egg yolks. Mix well.

STEP 4

egg

Fill the 1/2 egg whites with this preparation.

STEP 5

Place on the oven rack and let broil for a few minutes.

STEP 6

Serve with a salad.

Enjoy!

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White-Chocolate-Caramel Fudge

 

*Ingredients :

°3 c white chocolate chips

°1 can condensed milk

°3 tsp butter

°1/3 tsp vanilla

°1 c  pecans

°1/2 cup (125 ml) caramel sauce at room temperature

*Preparation :

In a microwave-safe bowl, place the white chocolate, butter and condensed milk. Cooking for 1 min 30 sec and blend well. Cook another 15 seconds and mix well. Continue in 15 second increments (only if necessary) until chocolate is melted and mixture is smooth. Adding vanilla extract also pecans. Blend well. Line 8×8 inch (20×20 cm) Pyrex dish with a sheet parchment paper. Pour the mixture into the dish until it is about 1 inch thick. Pour a good lick of caramel on top. Place in the fridge until firm and set. Cut into one-inch pieces and store in an airtight container!

Enjoy !

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Cinnamon Rolls

 

INGREDIENTS:

+FOR THE DOUGH

°160 ml (⅔ cup) slightly warmed milk

°10 ml (2 tsp.) instant yeast

°80 ml (⅓ cup) melted butter

°60 ml (¼ cup) sugar

°2 eggs

°750 ml (3 cups) flour (you may need to add a little more)

°A pinch of salt

+FOR GARNISH

°30 ml (2 tbsp.) butter

°160 ml (⅔ cup) maple or brown sugar

°10 ml (2 tsp.) cinnamon

+FOR THE GLAZE

°250 ml (1 cup) icing sugar

°1.5 oz water (or bourbon)

°A few drops of vanilla

FOR THE GLAZE

Put all the ingredients in a bowl and mix until you get a homogeneous texture.

Reserve until use

FOR THE BRIOCHES

Pour the yeast into the milk with 15 ml (1 tablespoon) of the sugar

In a bowl, mix the melted butter and the rest of the sugar

Incorporate the eggs

Add the hot milk with the yeast and the pinch of salt

Incorporate the flour (start with the initial quantity, if you see that your dough is a little too sticky, add more little by little)

Knead the dough by hand for a good 10 minutes

Place in an oiled bowl, cover with a cloth moistened with hot water and let rise for a good hour.

Flour your work surface, place the dough and using a rolling pin flatten it to about 1.5 cm thick (this should give you a rectangle of dough about 30 cm by 50 cm)

In a bowl, mix the ingredients for the filling (butter, cinnamon and maple sugar) then brush this mixture on the rectangle of dough

Roll it all up lengthwise

Cut into 8 equal rounds and place in a greased 16” x 9” pan

Cover and let rise for 45 minutes

Bake in preheated 350°F oven for 30 minutes

Let cool, glaze and serve

Enjoy !

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Best Upholstery & Carpet Stain Remover

 

Use baking soda

Fancy a dry clean? Use baking soda to sprinkle directly on the fabric of your chair! Leave to act for at least 1 hour, then gently vacuum it. Your fabric armchair will be cleaned, its colors will be revived, and it will be deodorized as a bonus!

 

  Use shaving foam

This is a grandmother's trick that only requires a product that we often have at home! This is an uncommon cleaning idea but it works, ideal for a superficial cleaning of your fabric chair. Spray a large layer of shaving foam, leave on for an hour then rub with a damp sponge. Then dry the chair with a clean cloth.

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Italian Cream Cake

 

Ingredients

° 2 cups all-purpose flour

° 1 tablespoon baking soda

° ½ cup of butter

° ½ cup lard

° 2 cups white sugar

° 5 eggs, separated

° 1 cup buttermilk

° 1 cup chopped pecans

° 1 can (3.   5 oz) flaked coconut

° 1 tablespoon of vanilla extract

° 1 pack (8 ounces) cream cheese

° ¼ c butter

° 3½ cups icing sugar, or more to taste

° ½ cup chopped pecans, or to taste

 

*Step by step

Preheat oven 300 degrees F (150 degrees C). Greased three 9-inch around cake pans and line with wax paper.

Mix flour also baking soda in  bowl.

Beat 1/2 cup butter and lard in a bowl with an electric mixer until creamy. Adding sugar; beat to smooth. Add the egg yolks one at a time, beating well after each addition. Adding flour mixture in 3 batches, alternating with buttermilk, whisking batter briefly after every add.

Stir 1 cup pecans, coconut and 1 tablespoon vanilla extract into batter.

Beat egg whites with clean beaters in glass, metal or ceramic bowl until stiff peaks form. Stir into batter. Divided batter to prepared pans.

Baking in preheated oven  Cool in molds, about 5 minutes. Invert cakes onto cooling racks; let cool totally, 25 to 30 min.

Beat cream cheese and 1/4 cup butter in bowl with electric mixer until creamy. Add the icing sugar and 1 tablespoon of vanilla extract; beat frosting until smooth.

Spreading thin layer of frosting between the cooled cake layers. Frost sides and top of cake. Sprinkling 1/2 c pecans on top.

Enjoy !

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GERMAN-CHOCOLATE-CAKE

 

Ingredients:

°1 and 3/4 c (220g) flour 

°3/4 c (65 g) un-sweetened cocoa powder

°1 and 3/4 c  granulated sugar

°2 tsp baking soda

°1 tsp baking powder

°1 tsp salt

°2 tsp espresso powder

°1/2 c  canola or vegetable oil

°2 egg

°3/4 c  sour cream

°1/2 cup (120 ml) buttermilk, at room temperature*

°2 tsp pure vanilla extract

°1/2 cup (120 ml) hot water or coffee*

+Coconut and pecan filling

°1/2 c un-salted butter

°1 c (200 g) pack light

°3 egg yolks

°1 can evaporated milk

°1 tsp pure vanilla extract

°2 c coconut

°1 c  chop pecans

*Icing

 use this chocolate buttercream for a nude style cake

using this chocolate buttercream to glaze top & sides

optional for garnish: additional toasted pecans and sweetened shredded coconut

*Instructions

Preheat oven 350°F (177°C). Greased 9×2-inch cake pans, line with parchment paper, then greased parchment paper. Parchment paper helps cakes release easily from pans.

Making cake: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if use) in  bowl

Put apart. Using a hand or stand mixer fitted with a whisk attachment (or you can use a whisk), mix together the oil, eggs, sour cream, buttermilk and vanilla until smooth. they are combined.     

Pour wet ingredients to dry ingredients, adding hot water or coffee also whisk or beat until the batter is combined.

Divided batter equally between 3 pans. Baking for 21-25 min. Cooking times vary, so watch yours.

Take the cakes out of the oven and place them on a wire rack. Let cool completely in pan.

While the cakes cool, prepare the coconut pecan filling so it cools and is ready at the same time. Blending butter, brown sugar, egg yolks & evaporated milk in  saucepan on heat. Once boiling, whisk constantly until mixture thickens, about 5 minutes. Removing from heat & stirring in vanilla, toast pecans & coconut. Let cool completely before covering the cake.

Assemply and frosting: First, level the cakes if necessary: ​​using a large serrated knife, cut a thin layer on top of the cakes to create a flat surface. Place 1 layer of cake on your cake stand or serving platter. Evenly covering the top with 1/2 of coconut-pecan fill (half is about 1 and 1/4 cups). Topping with 2nd layer and cover top with rest coconut pecan filling. Top with the third layer of cake. Spread the chocolate buttercream in a thick layer on top. Garnish with additional toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing, otherwise the cake may gently fall apart as you slice it.

Cover leftover cake tightly and store in refrigerator for 5 days.

Enjoy !

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Maple-Glazed Cardamom Twists

 

Ingredients :

°Basic maple pie recipe

°2 medium onions, finely chopped

°1/2 cup of maple syrup

°Salt and pepper to taste

°flour (for work surface)

*Preparation :

In a non-stick pan, sauté the onions in the maple syrup for 20 minutes or until caramelized.

Salt and pepper.

Let cool.

Spread the parchment paper on the baking sheet.

On a floured work surface, roll out the puff pastry into a rectangle 46 cm by 20 cm (18 by 8 inches).

Spread the onion mixture over one half of the surface, then fold the other half of the dough over the onions. Cut them into slices and roll them up.

Enjoy !

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Vegetable Beef Soup

 

Ingredients:

°450 g (1 lb) beef cubes 

°750 ml (3 cups) beef broth

°15 ml (1 tbsp.) garlic

°2 potatoes cut to cubes

°2 carrots cut into small cubes

°1 minced leek

°1 chopped onion

°Salt and pepper to taste

°250 ml (1 cup) green peas

*Steps:

In the slow cooker, place all the ingredients, except the green peas.

Cover and cook for 7 hours 30 minutes to 9 hours 30 minutes at low intensity.

Add the green peas to the slow cooker and stir. Cover and continue cooking for 30 minutes at low intensity.

Enjoy !

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Easy Stuffed Pepper Casserole

 

Ingredients:

1 tablespoon extra virgin olive oil
1 pound ground turkey or ground chicken or lean ground beef
1 medium yellow onion
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cloves garlic minced (about 1 tablespoon)
12 ounces frozen chopped spinach thawed with as much water squeezed out as possible
1 red bell pepper cored and diced
1 green bell peppers cored and diced
2 cups water
1 can 15-ounces fire roasted diced tomatoes in their juices
1 8-ounce can no salt added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar
For serving: chopped fresh cilantro or parsley; Greek yogurt

Instructions:

In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it’s fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you’d like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.
Notes
TO STORE: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through.
TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Banana Cheesecake Bars

 

Ingredients
3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs
1/2 cup butter melted
1 pint heavy whipping cream
3/4 cup sugar
24 ounces cream cheese (3 8-ounce packages) softened
2 packages instant banana cream pudding mix (3.4 ounces each)
optional garnish: whipped topping and banana slices
Instructions
In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8×8-inch baking pan (a 9×9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.
In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it’s cold), with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the dry pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

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Banana-Split-Trifle

 

Ingredients :

° 1 (box) yellow cake blend, angel food cake mix 

° 1 lead pack. Vanilla instant pudding, please do not use banana flavor

° 3 large bananas, sliced

° 1 1/2 c ​​strawberries

° 1 1/2 - 2 cups chopped fresh pineapple (or 6 ounces crushed pineapple, drained)

° 1 container – whisk cold

° 1 jar of marashino cherries, cut into cubes

° 1/2 C pecans (optional)

° 1/4 cup chocolate syrup

* Preparation :

Step 1

Prepare cake and make sure it is cool before assembling dessert.

Cut the cake into small pieces. Preparation of the pudding mixture. In a junky dish (or large salad bowl), a transparent bowl is preferred because it looks so good. Divide the bites using half the cake for the first layer. We decorate the pieces of cake with half pudding, half banana, half strawberry, half pineapple, half cool web, half marashino cherry, half chocolate syrup and half walnut.   Repeat all these steps with the rest of the ingredients in the same order. Relax until serving time.

 

Enjoy!

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Million Dollar Cake!!

 

Ingredients

°1 package (18.25 oz) yellow cake mix

°8 oz cream cheese

°1½ cups icing sugar

°1 can (20 oz) crushed pineapple (reserve juice)

°2 cans (8 oz) tangerines

°1 pack(3.5 oz) vanilla instant mix pudding

°1 container (8 oz) froz whip topping

* Methods :

Mix and bake cake mix according to package directions for two round layers. Letting layers cool, & divide each layer in half to have 4 layers. You can also divide into fewer layers according to your taste.

In  bowl, whipping cream cheese to soft, then gradually stirring in icing sugar  Stir in the pineapple (without juice) and the drained tangerines, reserving about 5 slices of tangerines to decorate the top of the cake. Stir in dry pudding mix. Stir in whipped topping.   If the mixture seems too dry, add a little pineapple juice.

Place cake layer on cake plate, spread frosting. Place another layer on top of the first and top with more frosting. Repeat until all layers are used, spreading last piece of frosting over top and sides of cake, filling in any gaps. Decorate with the reserved mandarin slices. Refrigerate at least 2 hours before serving.

Enjoy !

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SNICKERDOODLE MUFINS

 

What you will need

+For the muffins:

°½ cup softened unsalted butter

°⅔ cup granulated sugar

°1 large egg

°1½ teaspoons vanilla extract

°½ cup of milk

°¼ cup sour cream

°1⅔ cup all-purpose flour

°1½ teaspoons baking powder°

¼ teaspoon baking sod

°½ teaspoon ground cinnamon

°½ teaspoon of salt

+For garnish :

°3 tablespoons melted butter

°⅓ cup granulated sugar

°2 teaspoons ground cinnamon

*How to prepare

The muffin

Step 1:

 Preheat the oven to 375 degrees and generously grease a standard muffin pan with nonstick cooking spray, then set aside

2nd step:

Add the butter and granulated sugar to a large mixing bowl and mix for about 2 minutes until the mixture is smooth and well combined. Then add the egg, vanilla, milk and sour cream and mix until combined.

Step 3:

To the butter mixture, add the flour, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to fold until it combines. Be careful not to over mix

Step 4:

Spoon batter into greased muffin pan, filling each pan to about ⅔ of its volume.

Step 5:

Transfering muffin pan to the preheated oven & bake for about 25 min

Step 6:

After baking, let the muffins cool in the muffin pan for 1-2 minutes, then place them on a cooling rack.

The garnish:

Step 7:

Melt the butter for the filling in a small container. Meanwhile, mix the granulated sugar and cinnamon in another container.

Step 8:

Once the muffins are out of the oven and cooled for a few minutes, brush each muffin with a thin layer of melted butter using a pastry brush.

Step 9:

Sprinkle the cinnamon-sugar mixture generously over the butter layer. Serve hot and enjoy

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Cherry Layer Cake with Cherry Cream Cheese Frost

 

Ingredients:

+For cake:

°3 c sifted cake flour

°2½ t baking powder

°1 t salt

°1 cup unsalted butter, room temperature

°Half a cup of vegetable ghee

°1½ cups sugar

°Half a c of maraschino cherry juice

°Half a c of whole milk

°Half a t of almond extract

°16 cherries, cut to eighths

°5 egg whites

+To make Frost:

°8 oz (1 piece) cream cheese

°½ c (1½ pieces) unsalted butter

°Half a cup of maraschino cherry juice

°6 cups confectioners' sugar

*Directions

For cake:

Preheat oven to 350°F, generously and flour two cake pans with a 9-inch round cake (line the bottoms with parchment, if desired) and set aside.

Sift flour, baking powder, also salt together in a bowl; Sit aside.

Cream butter, shortening & sugar in  bowl for five min, until fluffy.

Measure the milk, almond extract, and cherry juice into one liquid measuring cup together. BegiStartnning and end with the dry ingredients, add the wet and the dry to the cream mix. Beat well after every addition. Fold the cherry.

Beat egg whites in a separate bowl. Adding half of the egg white to mixture to lighten it. Fold in rest egg whites until well mixed.

Divide mix between pans also bake for 30 to 35 min,

Cool cakes in pans on wire racks for 10 minutes.

To make frosting:

Beat butter, cream cheese and half the confectioners' sugar. Add cherry juice.

Enjoy !

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slow-cooker-grill-beef-rib

 

Ingredients

° 3 pounds (1,500 g) beef short ribs

° 1 can black beans, drained and rinsed

° 2/3 cup ketchup

° 3/4 cup white vinegar

° 1/4 cup sweet soy sauce

1/3 cup molasses

1 cup chopped onion

° 1 sachet (42 g) slow cooker sweet and sour chicken

* Setting

1 Place the beef ribs in the slow cooker.

2 In a large bowl, mix remaining ingredients together; Pour over the meat.

3 cover. Cook for 9 hours on low heat or 4.5 hours on high.

Enjoy!

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