Author: Admin

Hello, everyone, today we’re going to learn how to make Christmas cream using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.
How to Make Christmas cream in a jar

The potted cream recipe is a dessert that tastes delicious and is simple to make. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:
For the topping:

¼ cup of plum syrup
½ cup of sugar
1 can of plums in syrup
For the cream:

1 cup (8 fl oz) of coconut milk
½ cup (1.76 oz) of shredded coconut – (50 g)
4 cups (1 quart) of milk
1 can (14 oz) of sweetened condensed milk
1 cup (8 fl oz) of heavy cream
7 tablespoons of cornstarch
3 tablespoons of water
3 tablespoons of cocoa powder (50% cacao)
For assembly:

Disposable containers with lids – 8 oz capacity – (250 ml)
Instructions:
For the Cream:
First, in a saucepan, combine the milk and cornstarch, stirring well until completely dissolved. Then, add the sweetened condensed milk, heavy cream, coconut milk, and shredded coconut.

Next, place the pan over medium heat, stirring continuously until it boils and thickens. After that, let it cook for another 5 minutes and remove from the heat.

Fancy a sweet surprise that’s ready faster than you can say “snowstorm”? With this quick recipe, you can treat yourself and your guests to a creamy, fruity dessert that’s guaranteed to delight. In just a few steps, you can transform quark, cream and chocolate into an irresistible treat. Perfect for spontaneous occasions or when your sweet tooth awakens!

Ingredients:

220 g mascarpone

450 g quark (low-fat quark)

220 g cream

½ pack of raspberries (frozen)

1 bar of white chocolate

100 g sugar

2 packs of meringue, small

Preparation

Pour the meringue into a bowl and crush it

It’s that easy First, put the sugar and cream in a bowl and beat until semi-stiff.

Then add the quark and mascarpone

Now grate the bar of chocolate (put it in the freezer before grating, then it won’t break and will be finer).

Fold in the grated chocolate.
Then add the frozen raspberries about 1 hour before serving. This makes the dish really fresh and cool. Done!
Enjoy your meal!

Nowadays, people have become so impatient and squeamish that they reach for their medicine boxes as soon as they feel the slightest pain. Unfortunately, these drugs that we believe to be effective and beneficial for health are only double-edged swords that do us much more harm than good. So why risk our health when we can cure our ailments with simple and natural remedies? Try this two-ingredient recipe and say goodbye to coughs and bronchitis.

Coughs and bronchitis are two common and often benign illnesses, but they can bother us and have a very negative impact on our mood. If you suffer from cough or bronchitis, and you do not want to swallow medicines full of chemicals, you absolutely must try this natural remedy based on only two ingredients: Honey and banana.

A simple and natural remedy, but so effective:
In addition to being very effective against cough and bronchitis, the recipe that we are going to share with you today is so appetizing that you risk becoming totally addicted! Here are the ingredients you need to prepare it:

Ingredients:

2 tablespoons of organic honey.
Two organic bananas.
400 ml of water.
Preparation:

Peel the bananas, and mash them with a fork.
In a saucepan, boil the water, and add your bananas.
Mix for a few moments, then remove your saucepan from the heat, and let cool for about thirty minutes.
– Add the honey, and mix until you obtain a smooth cream.

– Take about 100 ml of this mixture 4 times a day.

Warnings: – Pregnant or breastfeeding women and people who are following a particular medical treatment should not try this recipe before seeking the advice of a doctor.

– If your symptoms persist, it is strongly recommended to consult a specialist in order to detect the real causes of your illness, and benefit from a treatment adapted to your case.

The benefits of honey and banana:
Honey or miraculous nectar, is one of the most beneficial ingredients for health; it contains a whole range of vitamins and minerals as essential as each other, and helps fight against several health problems without causing the slightest side effect on your body. Its anti-inflammatory properties, and its excellent antibacterial power make it a strong ally for all people who want to get rid of coughs and bronchitis quickly and lastingly. In addition, the richness of honey in sugar generates a significant secretion of saliva and mucus, which helps to soften the throat that is irritated by coughing and soothe dry coughs.

Bananas, for their part, are an inexhaustible source of nutrients and minerals such as magnesium which helps fight stress, and gives you an incomparable feeling of well-being and relaxation, as well as vitamins that give you all the energy you need to cope with the fatigue caused by coughing and bronchitis.

What are the tips to follow to quickly get rid of coughs and bronchitis?

The best way to quickly eliminate a persistent cough and help your respiratory system to function better is to drink a sufficient amount of water (1.5 to 2 liters per day) in order to stay constantly hydrated.
Make sure that all the rooms in your house are clean and ventilated, and avoid settling in dirty places.

– Perfume your home and your sheets with essential oils such as lavender essential oil, peppermint essential oil or rosemary essential oil.

– Get enough sleep (at least 8 hours a day).

– Adopt a healthy and balanced diet and favor foods rich in nutrients to boost your energy.

– Use and abuse herbal teas and hot drinks such as green tea or hot chocolate.

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Mini chicken pot pies you’ll feel like you’ve died and gone to heaven.

Mini Chicken Pot Pies are a fun and easy recipe for your kids and family any night of the week. With the perfect combination of biscuits, chicken, vegetables, and cheese, this is sure to be a new family favorite.

This muffin tin recipe is perfect for busy weeknights, weekends when you have friends over, or anytime you want a creamy delicious family friendly chicken recipe for dinner.
You’ll be surprised to see that this recipe uses only simple and easy ingredients. A rotisserie chicken in this recipe is such a time saver.

Dinner will be on the table in less than 30 minutes, start to finish!To Make this Recipe You’ Will Need the following ingredients:

Ingredients
°8 pieces of biscuits

°1 cup cooked chicken breast, diced (any good leftover chicken)

°1 can (10 1/2 ounces) low-fat chicken soup

°2/3 cup low-fat shredded cheddar cheese

°1 1/2 c. thawed frozen vegetables (I used 1 c corn, peas and carrots and 1/2 cup broccoli)

°1 teaspoon dried parsley flakes

°1 teaspoon minced onion

°1/4 teaspoon black pepper

°1/2 teaspoon salt

Directions :
* Preheat the oven to 400 degrees and cook the chicken the way you want it, then cut it into small pieces

Separate the biscuits and place each biscuit in a lightly oiled 12-hole muffin cup, pressing the dough to the sides to the edge of the cup.

In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.

Spoon the chicken mixture into the biscuit cups prepared with the spoon.

Bake for 12 to 15 minutes or until golden brown.

Take it out of the oven. Place the muffin pan on a wire rack and let it rest for 2-3 minutes.

Enjoy !

Ingredients
Spices:
1 tsp dried basil
½ tsp dried parsley
½ tsp dried oregano
½ tsp dried thyme
½ tsp mustard powder
¼ tsp black pepper
For the Soup Base:
2 tbsp butter
1 small yellow onion, chopped
½ cup chopped carrots
2 celery stalks, diced
3 garlic cloves, minced
5 cups chicken broth
1 tsp soy sauce
1 tsp hot sauce
1 ¼ lbs bone-in chicken breast
Fresh parsley, chopped (for garnish)
For the Rice:
1 ½ cups chicken broth
¾ cup uncooked long-grain white rice (or 2 ¼ cups cooked rice)
Instructions
1. Prepare the Soup Base
Heat butter in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Simmer the Soup
Add the spices, soy sauce, hot sauce, chicken, and chicken broth to the pot.
Bring to a gentle simmer (avoid boiling to keep the chicken tender).

Partially cover the pot and cook for 15–20 minutes, or until the chicken is fully cooked.
Remove the chicken and shred it using two forks. Discard the bones and return the shredded chicken to the pot.
3. Cook the Rice Separately
In a medium pot, bring 1 ½ cups of chicken broth to a boil.
Add the uncooked rice, stir to coat, and bring to a boil again.

Reduce the heat to low, cover tightly, and simmer for 15 minutes.
Turn off the heat and let the rice sit, covered, for 10 minutes to fluff.
4. Assemble and Serve
Taste the soup and adjust the seasoning with additional salt, if needed.
To serve, spoon rice into bowls and ladle the soup over the top. For leftovers, store the soup and rice separately to prevent the rice from soaking up too much broth.
Garnish with fresh parsley and enjoy while hot.
Tips for Success
Cooking Tip: Cooking the rice separately ensures it doesn’t absorb too much broth and keeps leftovers fresh.
Rice Variations: Different types of rice may require adjustments in water and cooking time. Follow package instructions as needed.
Freezer-Friendly: Both the soup and rice freeze well. Store them in separate airtight containers and reheat gently when ready to serve.
Why You’ll Love This Recipe
Cozy and Comforting: Perfect for chilly days or when you need a soothing meal.
Simple and Nostalgic: Easy to make and filled with flavors that remind you of home.
Flexible: Use cooked rice for a quicker option or customize with your favorite vegetables

Imagine the tangy flavor of fresh lemon mixed with the creamy richness of cream cheese, all baked into a delicious dessert that requires only four simple ingredients.

This 4-ingredient Lemon Cream Cheesecake is a real treat for lemon lovers and dessert lovers. With a combination of yellow cake mix, savory lemon pie filling, velvety cream cheese, and a touch of butter, this recipe delivers a burst of tangy flavor in every bite.

Imagine yourself on a hot summer afternoon, enjoying a piece of this wonderful cake. Vibrant yellow colors and an enticing lemon scent fill the air as you take your first bite.

As the moist cake crumbles and melts in your mouth, you are instantly transported to a sunny citrus grove. The refreshing lemon zest dances on your taste buds, perfectly balanced by the smoothness of cream cheese.

This simple yet captivating recipe is a testament to the joy of simple desserts that provide comfort and enjoyment.

Ingredients:
°1 box of yellow cake mix

°1 package (21 ounces) lemon pie filling

°1 pack (8 oz) soft cream cheese

°1/2 cup (1 stick) melted unsalted butter
PREPARATION:
Preheat oven to 175°F and grease a 9″ x 13″ baking dish.

In a large bowl, mix yellow cake mix and melted butter. Mix until crumbly.

Spread half of the breadcrumb mixture evenly in the bottom of the prepared baking pan, pressing gently.

In a separate bowl, whisk the lemon pie filling and the softened cream cheese until well combined and smooth.

Spoon the lemon cream cheese mixture over the crumb layer in the baking dish, spreading evenly.

Sprinkle the rest of the breadcrumb mixture on top until a crumbly layer forms.

Bake in preheated oven for 40 to 45 minutes or until golden brown and cake is set in center.

Remove from the oven and let it cool for a few minutes before serving.

Cut into squares and serve warm or at room temperature. Optionally, you can sprinkle with powdered sugar or a little whipped cream.

Enjoy !

Ingredients:
FOR THE PATTIES:
4-6 medium potatoes, grated
400 g minced chicken
1-2 eggs
1 medium onion, grated
2 cloves garlic, grated
1 tsp pepper
1 tsp Italian herbs
1 tsp salt
1/2 tsp black pepper
100 g flour
2 tbsp oil
100 g mayonnaise
1 medium onion, chopped (for garnish)
FOR THE MUSHROOM SAUCE:
250 g mushrooms, sliced
1 medium onion, chopped (optional)
2 garlic cloves, minced (optional)
120 g butter
200 ml cream
1 tsp nutmeg
1/2 tsp salt
150 g grated mozzarella cheese
Prep Time: 20 minutes

Cooking Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4-6

PREPARATION:
STEP 1: PREPARE THE PATTIES
Start by peeling and grating the potatoes. Once grated, place them into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture to ensure your patties aren’t soggy.
In a large mixing bowl, combine the grated potatoes, minced chicken, grated onion, and garlic. Add in the eggs, pepper, Italian herbs, salt, and black pepper.
Gradually mix in the flour until the mixture binds together. The flour will help hold the patties together while cooking. Add the mayonnaise and mix again to create a smooth, cohesive mixture.
Heat 2 tablespoons of oil in a large frying pan over medium heat. While the oil heats up, form the potato-chicken mixture into small, round patties, roughly the size of your palm.
Fry the patties in batches, cooking each one for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
STEP 2: PREPARE THE MUSHROOM SAUCE
In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
Pour in the cream, stirring constantly, and let it simmer for another 5 minutes until the sauce begins to thicken.
Season the sauce with nutmeg and salt, then stir in the grated mozzarella cheese. Continue to cook for 1-2 more minutes, or until the cheese has melted and the sauce is smooth and creamy.
STEP 3: ASSEMBLE AND SERVE
Place the cooked patties on serving plates.
Generously spoon the creamy mushroom sauce over the patties.
Garnish with chopped onions or fresh herbs, such as parsley, if desired.
Serve hot with a side of vegetables, rice, or your favorite salad.
Why This Recipe Is Timeless

Potato and Chicken Patties with Creamy Mushroom Sauce are a timeless dish because they combine the comforting, universally loved flavors of potatoes and chicken, creating a meal that appeals to a wide range of tastes. The addition of fresh herbs and spices like garlic and adds depth to the patties, while the creamy mushroom sauce enriches the dish with its luxurious texture and flavor. It’s a dish that feels both indulgent and homey, satisfying cravings for both comfort food and something a bit more elevated.

This recipe has also stood the test of time because of its adaptability. You can easily modify it to fit your dietary preferences. If you want to make it gluten-free, simply replace the flour with a gluten-free alternative. You can also swap the chicken for another protein like turkey or even tofu for a vegetarian version. The creamy mushroom sauce is versatile and can be altered to suit your tastes—add some white wine, fresh thyme, or a splash of balsamic vinegar for extra layers of flavor.

The recipe’s simplicity is another reason why it’s timeless. Using everyday ingredients that are easily available, the process is straightforward and does not require complicated techniques or fancy equipment. At the same time, the dish looks elegant enough to serve at a dinner party or special occasion. It’s a perfect example of how humble ingredients, prepared thoughtfully, can result in a satisfying and unforgettable meal.

Nutrition Facts (Per Serving)
Calories: 450 kcal
Protein: 22 g
Fat: 28 g
Carbohydrates: 30 g
Fiber: 4 g
Sugar: 5 g
Enjoy !

Ingredients

For the cake:

2 teaspoons baking powder

2 cups (250g) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1 cup (200g) granulated sugar

1 teaspoon ground cinnamon

4 large eggs

1 cup (240ml) vegetable oil

1/2 cup (120g) chopped walnuts or pecans (optional)

2 cups (240g) grated carrots

For the cream cheese frosting:

8 oz (225g) cream cheese, softened

2 cups (250g) powdered sugar

1/2 cup (115g) unsalted butter, softened

1 teaspoon vanilla extract

Chopped nuts for garnish (optional)

Directions

Preheat your oven to 350°F (180°C). Line a square baking pan with parchment paper or grease it well.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, mix the sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition.

Gradually fold in the dry ingredients, followed by the grated carrots and nuts, if using.

Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely.

To prepare the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.

Spread the frosting evenly over the cooled cake. Garnish with chopped nuts, if desired.

Slice into squares and serve.

Enjoy!!