PST-Algerie

Author: Admin

  • Butter Cookies

    Butter Cookies

    Table of Contents

    Ingredients

    • 200 grams pomade butter blend at room temperature
    • 120 grams of sugar
    • 280 grams of wheat flour
    • 1 teaspoon vanilla essence

    Instructions

    • In a bowl start by mixing the butter with the sugar. Remember that butter must be at room temperature in order to work well with it. We blend in pretty well.
    • Once mixed, add in the teaspoon of vanilla essence.
    • We continue with the sifted flour. We run the flour through a sinker before putting it into the bowl. We blend in pretty well.
    • Now it’s time to shape them up. The easiest thing is to make a roll as you see below with the help of paper film and put it in the fridge for 1 hour or so. From there on, we’ll be “cutting slices” of more or less 1 cm and baking them.
    • Put them in a cut oven tray and bake them at 180° for about 11-12 minutes. The moment we see the edges starting to gold we take them out. If you see that they are soft don’t leave them anymore because I once made that mistake, when they cool they harden. So don’t worry if you touch one and see it soft
  • How to make Delicious Simple Cake

    How to make Delicious Simple Cake

    How to make Delicious Simple Cake

    Table of Contents

    1 cup wheat flour
    0.5 cup oil
    Three eggs
    One cup sugar
    Baking powder, measure 1 tablespoon
    Salt, just a pinch
    Grease the baking pan with butter and wheat flour
    Half a cup milk
    method
    First, preheat the oven to 180 degrees Celsius and coat a baking pan with butter and wheat flour.
    Then, in a bowl, whisk together the eggs and sugar until the mixture is smooth and consistent.
    The next step is to mix milk and oil. Then add baking powder, salt and sifted wheat flour while stirring
    slowly and stir until everything is well mixed.
    Once the pan is covered, pour in the batter.Preheat the oven to 400 degrees and bake for about 40
    minutes or until the cake is golden brown and hard to the touch.
    Allow it to cool in the tin before removing it from the oven. This is how we end. It is prepared straight
    from the pan. Slice the cake and enjoy every bite.
  • Crispy Rice and Vegetable Patties

    Crispy Rice and Vegetable Patties

    Crispy Rice and Vegetable Patties

    Table of Contents

    Ingredients

    Cooked rice: 200g
    Egg: 1
    Olive oil: for frying
    Onion: 1/2, chopped
    Carrot: 1, chopped
    All-purpose flour: 1 tbsp
    Parmesan cheese: 2 tbsp
    Salt and black pepper: to taste
    Crushed red pepper: a pinch
    Bread crumbs: for coating

    Directions

    Prepare the Rice Mixture
    Add 200g of cooked rice to a bowl.

    Crack 1 egg into the rice and mix well.

    Sauté the Vegetables
    Heat a drizzle of olive oil in a pan over medium heat.
    Add the chopped onion to the pan and stir-fry for 2 minutes.
    Add the chopped carrot and stir-fry for an additional 3-5 minutes.
    Transfer the sautéed vegetables to the bowl with the rice.

    Combine Ingredients
    Add 1 tbsp of all-purpose flour and 2 tbsp of Parmesan cheese to the bowl.
    Season with salt, black pepper, and a pinch of crushed red pepper.
    Mix everything well until thoroughly combined.
    Form and Coat the Patties
    Place bread crumbs on a plate.
    Scoop the rice mixture into balls using a spoon or your hands, then flatten each ball to form a patty.
    Roll each patty in the bread crumbs to coat evenly. Repeat until all the mixture is used.

    Fry the Patties
    Heat olive oil in a pan over medium heat.
    Place the breaded patties into the pan and fry for 3-5 minutes on each side, turning occasionally until golden brown and crispy.

    Serve
    Once fried, remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.
    Serve warm and enjoy!

    Serving Suggestions
    Serve these crispy rice and vegetable patties with your favorite dipping sauce, such as marinara, ranch, or aioli.
    They also pair well with a fresh salad or as a side dish to a main meal.

    Cooking Tips
    Make sure the rice mixture is well-combined to help the patties hold together during frying.
    You can add other vegetables or herbs to the mixture for additional flavor and nutrition.

    Nutritional Benefits
    These patties are a great way to use up leftover rice and incorporate vegetables into a tasty snack.
    They provide a good balance of carbohydrates, protein, and fats.

  • Chocolate Yogurt Cake

    Chocolate Yogurt Cake

    Chocolate Yogurt Cake

    Table of Contents

    Ingredients:

    For the Cake:

    3 eggs
    A pinch of salt
    A little vanilla extract
    150 grams sugar (3/4 cup)
    110 ml oil
    110 ml milk
    250 grams flour (1 2/3 cups)
    15 grams baking powder
    20 grams cocoa powder
    2 tablespoons milk
    For the Yogurt Filling:

    1 egg
    100 grams yogurt
    1 tablespoon sugar
    1 tablespoon cornstarch
    A little vanilla extract
    50 grams chocolate chips

    Instructions:

    Prepare the Cake Batter:
    Preheat the oven to 175°C (350°F).
    In a mixing bowl, whisk together the eggs, salt, and vanilla extract.
    Add the sugar, oil, and milk, and mix until well combined.
    Sift in the flour, baking powder, and cocoa powder, and stir until smooth.
    Mix in the additional 2 tablespoons of milk to achieve a smooth batter.

    Prepare the Yogurt Filling:
    In a separate bowl, whisk together the egg, yogurt, sugar, cornstarch, and vanilla extract until smooth.
    Fold in the chocolate chips.

    Assemble the Cake:
    Pour half of the chocolate cake batter into a greased 26 cm casserole dish.
    Spread the yogurt filling evenly over the batter.
    Top with the remaining chocolate cake batter.

    Bake the Cake:
    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    Let cool before serving.
    Serving Suggestions:

    Serve the cake warm with a scoop of vanilla ice cream.
    Garnish with powdered sugar or a drizzle of chocolate sauce for extra flair.
    Cooking Tips:

    Ensure all ingredients are at room temperature for the best texture.
    Use a toothpick to check doneness to avoid overbaking.
    Nutritional Benefits:

    Yogurt adds a boost of protein and calcium.
    Cocoa powder provides antioxidants and a rich chocolate flavor.
    Dietary Information:

    Contains dairy and eggs.
    For a dairy-free version, use non-dairy yogurt and milk alternatives.
    Storage:

    Store leftovers in an airtight container at room temperature for up to 3 days.
    For longer storage, keep in the refrigerator for up to a week.
    Why You’ll Love This Recipe:

    Moist and flavorful with a rich chocolate taste.
    Simple to make with easily accessible ingredients.
    The yogurt filling adds a creamy texture and extra sweetness.
    Conclusion: This Chocolate Yogurt Cake is a delightful dessert that combines rich chocolate flavor with a creamy yogurt filling. It’s easy to prepare and perfect for any occasion, whether as a casual treat or a special dessert. Enjoy this tasty cake with your family and friends for a satisfying sweet treat!

  • Classic Creamy Pea Salad

    Classic Creamy Pea Salad

    Pea Salad isn’t something that you see all that often at potlucks and picnics anymore. Pasta and potato salads seem to be the more ubiquitous choices, and while those are definitely classics, there should be room for pea salad on the menu too. It’s a classic in its own right — you might remember your mom or even your grandma serving it, but I think it’s high time that it had a revival.

    It’s incredibly creamy, it’s sweet, and has pops of salty bacon and sharp red onion and cubed cheddar cheese. In other words, it has all the flavor you could hope for… and it takes just about ten minutes to make. It might feel a little old-fashioned, sure, but it definitely has its place on today’s table. After all, a little nostalgia never hurt anybody.This really is ridiculously easy to make. You’ll start with the dressing, which is a base of sour cream and mayo that’s balanced out with a little bit of sugar and some apple cider vinegar. You whisk that together and then add in thawed frozen peas, — four whole cups of them! — some chopped bacon, diced red onion, and some bite-sized cheddar cheese.That’s it! You stir it all together and chill it until you’re ready to serve. If you’re worried about your bacon losing its texture, you can sprinkle some more on top at this point so you have some bacon flavor running throughout but still a bit of crunchIt’s about as simple as a side dish can get but it’s one that’s so easy to love. With a little bit of sweet, a little bit of salty, just enough tang, and plenty of creaminess, it’s definitely a crowd pleaser. Even if it’s not a nostalgic dish for people, they still seem to love it… and really, how could you not?

    Ingredients
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tablespoon granulated sugar
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon salt, plus more to taste as needed
    • 4 cups frozen peas, thawed
    • 8 slices bacon, cooked and crumbled
    • 1/2 medium red onion, diced
    • 1 1/2 cups cheddar cheese, cubed small
    Preparation
    1. In a large bowl, whisk together sour cream, mayo, sugar, apple cider vinegar, and salt until combined.
    2. Add peas, bacon, onion, and cheese to bowl and gently stir to coat in dressing.
    3. Chill until ready to serve, but at least 1 hour. Garnish with more crispy bacon if desired before serving. Enjoy!
  • Layered Pasta Salad

    Layered Pasta Salad

    Pasta salad is an absolute summer classic in our book. No bbq, picnic, or potluck would be complete without it. There are countless delicious versions out there, but if you’re looking to dress up this summer staple a Layered Pasta Salad is a must-try! Vibrant layers of pasta, veggies, and ham are mixed with a tangy dressing for a salad that is sure to impress family and friends alike! It’s a make-ahead dish so you have one less thing to worry about when entertaining or trying to get out the door to your event.

    The only step that requires more than chopping will be cooking that pasta. We’ve gone with a classic macaroni noodle, but any similar sized pasta will work! Boil your pasta just until al dente (no one wants a mushy salad), then drain and rinse the pasta. Allow it to fully cool before you begin assembling the salad so it doesn’t all stick together. In the meantime, chop the other veggies and prepare the creamy dressing. We recommend layering the lettuce and pasta on the bottom and the dressing and cheese on top, but you’re welcome to get creative with the middle layers!Once the salad has been assembled, you’ll want to cover it and let it chill in the fridge for at least 5 hours. This gives the flavors time to meld together before serving. Set the dish out with layers intact so everyone can appreciate the beauty, then give it a good mix right before digging in. If you’re looking to impress at your next summer get-together, this recipe is just the thing. Give our Layered Pasta Salad a try and we’re sure you’ll agree!

    Dressing
    • 1/2 cup mayo
    • ¾ cup sour cream
    • 2 teaspoons white wine vinegar
    • 1 teaspoon sugar
    • 2 teaspoon dijon mustard
    • ½ teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • ½ teaspoon black pepper
    Salad
    • 3 cups macaroni pasta, cooked and drained
    • 3 cups chopped romaine lettuce
    • Half of 1 red bell pepper, diced
    • ¼ cup red onion, finely diced
    • ½ cup frozen green peas, thawed
    • ⅓ cup chopped celery
    • 1 ½ cups diced ham
    • ⅓ cup black olives
    • ½ cup shredded cheddar cheese
    Preparation
    1. In a small bowl, mix together mayo, sour cream, vinegar, sugar, dijon, Worcestershire, salt, and pepper.
    2. In a large trifle bowl or glass dish, begin layering the ingredients: lettuce first, then pasta, peppers, red onions, peas, celery, ham, olives, dressing, and cheese.
    3. Cover tightly and refrigerate for at least 5 hours.
    4. Toss right before serving.
  • Ground Beef Ramen Skillet

    Ground Beef Ramen Skillet

    Look, instant ramen is a delight. It’s super quick, it’s super cheap, and it also manages to be super tasty, so there’s absolutely nothing wrong with making it just as the package intends you to. But! There are tons of ways you can use that ramen packet that are a little more elevated than how you cooked it in your college dorm room. Case in point, this Ground Beef Ramen Skillet. It takes that very same packet of quick-cooking noodles and uses them in a salty, savory stir fry that still makes for a super quick meal, but feels a little more well-rounded and unique. (Thanks beef and veggies!)

    Now, first things first, you’re going to want to discard the seasoning packet that comes with the instant ramen. We’re using the noodles but creating our own flavor here. Don’t worry, it’s still quick! Since this stir fry does move fast, it helps to get your sauce together and get all of your other ingredients prepped so they’re ready to go when you are. To start, just whisk together the sauce ingredients, which includes nothing too out of the ordinary but you can always sub in some veg oil for the sesame and skip the hoisin sauce if need be. Then set that sauce aside.

    Put on some water to boil and then saute some ginger and garlic in a large skillet (or wok, if you have one). The beef goes in with the garlic and ginger and since you’re using ground beef, that step goes quickly. You’ll boil your ramen noodles while you brown the meat, but you want to cook them a minute and a half less than the package tells you to. That might mean you’re only boiling them for a minute, minute and a half but they’ll cook more in the skillet so you don’t want them overdone.There’s bell pepper and carrots and broccoli too and once those are crisp-tender you’ll toss in the sauce and the noodles to give it all a chance to come together. It’s a quick meal, but it’s one that takes ramen far and above past the package directions. This is a saucy, veggie and beef studded noodle dinner, and it will be on your table in thirty minutes or less.

    Ingredients
    • 4 tablespoons olive oil
    • 1/2 large white onion, thinly sliced
    • 3 cloves garlic, minced
    • 1-inch piece ginger, grated
    • 1 lb lean ground beef
    • 1 red bell pepper, sliced thinly
    • 2 cups broccoli florets, diced
    • 3/4 cup carrots, cut into matchsticks
    • 3 packages instant ramen noodles, seasoning packets discarded
    For the sauce:
    • 2 teaspoons cornstarch
    • 3 tablespoons light soy sauce
    • 1/3 cup chicken broth
    • 2 teaspoons toasted sesame oil
    • 1 tablespoon light brown sugar
    • 1 tablespoon rice vinegar
    • 2 tablespoons hoisin sauce
    • 2 teaspoons Sriracha sauce, or to taste
    • 1/4 teaspoon black pepper
    For serving:
    • Green onion, minced
    • Sesame seeds
    Preparation
    1. In a small bowl, whisk together the sauce ingredients: the cornstarch, soy sauce, chicken broth, sesame oil, rice vinegar, hoisin sauce, Sriracha, and black pepper. Set aside.
    2. In a large skillet or wok, heat 2 tablespoons oil over medium-high heat. Once hot, add onion and cook until soft, 4-5 minutes.
    3. Reduce heat to medium, then stir in ginger and garlic. Stir briefly, 15 seconds, then push to the side of the skillet.
    4. Increase heat to high, then add ground beef to pan. Let sit undisturbed for 30 seconds, then use a wooden spoon or spatula to break apart meat and cook until no longer pink.
    5. While beef cooks, bring a large pot of water to a boil. Add ramen noodles and cook 1 1/2 minutes less than package directions indicate. Drain and toss with 1 tablespoon oil. Set aside.
    6. Reduce skillet heat to medium-high, then add in bell pepper, broccoli, and carrots. Let cook until crisp-tender, stirring occasionally, 3-4 minutes.
    7. Stir sauce one more time, then add to skillet along with ramen noodles. Cook and toss everything together with tongs until sauce has thickened and coated everything, 2-4 minutes.
    8. To serve, sprinkle green onion and sesame seeds over. Enjoy!
  • Hawaiian Banana Bread

    Hawaiian Banana Bread

    Hawaiian Banana Bread

    Table of Contents

    Hey y’all, let’s whip up this tasty Hawaiian Banana Bread! Here’s what you’ll need:
    1/2 cup of softened butter
    1 cup of sugar
    2 large eggs
    1 very ripe banana, mashed
    1 cup of crushed pineapple (don’t drain it!)
    2 cups of flour
    1 tsp of baking powder
    1/2 tsp of baking soda
    1/4 tsp of salt
    1/4 cup of shredded coconut
    Alright, let’s get started!
    Alright, let’s get started!
    Step 1: Preheat your oven to 350 degrees.
    Step 2: In a big bowl, cream together your butter and sugar with a mixer until it’s nice and fluffy.Then, add your eggs one at a time and beat it all together.
    Step 3: Stir in your mashed banana and crushed pineapple.
    Step 4: In a separate medium-sized bowl, sift together your flour, baking powder, baking soda, and salt. Then, add it to your wet ingredients.
    Step 5: Stir in your shredded coconut flakes.
    Step 6: Pour your mixture into a greased loaf pan (9×5). Pop it in the oven and bake for 60 minutes or until a toothpick inserted comes out clean.
    And there ya have it, enjoy your delicious homemade banana pineapple bread
  • Chocolate-Covered Almond Cookies with Sesame Seeds Recipe

    Chocolate-Covered Almond Cookies with Sesame Seeds Recipe

    Chocolate-Covered Almond Cookies with Sesame Seeds Recipe

    Table of Contents

    Ingredients 

    1 cup all-purpose flour
    1/2 cup ground almonds
    1/2 cup butter, softened
    1/3 cup sugar
    1 egg
    1/2 tsp vanilla extract
    Pinch of salt

    For the Topping:

    200 grams dark chocolate, melted
    Sesame seeds for sprinkling
    Instructions:
    Make the Cookie Dough:
    In a mixing bowl, cream together the butter and sugar until light and fluffy.
    Beat in the egg and vanilla extract.
    Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.
    Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
    Shape the Cookies:
    Preheat your oven to 350°F (175°C).
    Roll the chilled dough into small balls, then flatten them slightly to form thick discs.
    Place the shaped cookies on a baking sheet lined with parchment paper.
    Bake the Cookies:
    Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.
    Remove from the oven and let them cool completely on a wire rack.
    Add the Chocolate and Sesame Seeds:
    Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
    Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
    Before the chocolate sets, sprinkle the sesame seeds over the chocolate.
    Set the Chocolate:
    Place the chocolate-covered cookies on a parchment-lined tray and allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.
    Serve:
    Once the chocolate is set, serve the cookies or store them in an airtight container.
    Enjoy your homemade chocolate-covered almond cookies with sesame seeds! They make a great treat for any occasion. If you need more recipes or have other questions, just let me know!
  • The Lightest Cake in the World! It Melts in Your Mouth!

    The Lightest Cake in the World! It Melts in Your Mouth!

    The Lightest Cake in the World! It Melts in Your Mouth!

    Table of Contents

    Ingredients

    Dough

    • 2 eggs
    • 80g sugar (1/3 cup + 1 tbsp)
    • A pinch of salt
    • Vanilla flavoring (to taste)
    • 100ml oil (1/2 cup)
    • 100ml milk (1/2 cup)
    • 200g flour (1 2/3 cups)
    • 12g baking powder (1 tbsp)

    Filling

    • 150g cheese (5.3 oz) (cottage cheese or cream cheese)
    • 20g sugar (1 1/2 tbsp)
    • 1 egg
    • Vanilla flavoring (to taste)
    • Raspberries (to taste)

    For Decoration

    • Powdered sugar

    Nutrition Information

    • Serving Size: 1 slice (1/12 of the cake)
    • Number of Servings: 12 slices
    • Calories: 180
    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 45mg
    • Sodium: 120mg
    • Total Carbohydrates: 21g
    • Dietary Fiber: 1g
    • Sugars: 10g
    • Protein: 4g

    Preparation

    Dough

    1. Preheat your oven to 180°C (350°F).
    2. In a large mixing bowl, combine the eggs, sugar, a pinch of salt, and vanilla flavoring.
      • Mix with a mixer until well blended and fluffy.
    3. Gradually pour in the oil and milk, continuing to mix until fully incorporated.
    4. Add the flour and baking powder to the mixture.
      • Mix until the batter is smooth and free of lumps.
    5. Line a 26 cm diameter baking form with parchment paper.
    6. Pour the batter into the prepared baking form, spreading it evenly.

    Filling

    1. In a separate bowl, mix the cottage cheese (or cream cheese) with sugar, egg, and vanilla flavoring until smooth and creamy.
    2. Using a tablespoon, spread the cheese filling on top of the dough in the baking form.
      • Distribute the filling evenly for a uniform layer.
    3. Gently lay out the raspberries on top of the cheese filling.

      Baking

      1. Place the cake in the preheated oven and bake for about 40 minutes.
        • Check for doneness by inserting a toothpick into the center; it should come out clean.

      Decoration

      1. Allow the cake to cool slightly after removing it from the oven.
      2. Decorate with a light dusting of powdered sugar before serving.

      Tips

      • Ensure all ingredients are at room temperature for best results.
      • Use fresh raspberries for the most vibrant flavor, but frozen raspberries can be used if fresh ones are not available.
      • Adjust the sweetness by adding more or less sugar to both the dough and filling according to your taste preference.

      Conclusion

      This Lightest Cake in the World is an epitome of simplicity and elegance. The combination of a light, fluffy dough with a creamy cheese filling and fresh raspberries makes it a delightful treat for any time of day. Serve it as a dessert, with tea, or as a special treat for gatherings, and enjoy the compliments that follow. Happy baking!

  • Baked Zucchini and Cheese Fritters

    Baked Zucchini and Cheese Fritters

    Baked Zucchini and Cheese Fritters

    Table of Contents

    Enjoy these delicious and healthy Baked Zucchini and Cheese Fritters. They are perfect as a snack or a side dish. Easy to make and packed with flavor, these fritters are sure to become a favorite. Follow this simple recipe to create a delightful dish.

    Ingredients
    • 1 small zucchini
    • 1/2 tsp (2.5 g) salt
    • 30 g (1 oz) green onion
    • 3 tbsp (25 g) oatmeal
    • 2 tbsp (30 g) cottage cheese
    • 2 eggs
    • 100 g (3.5 oz) mozzarella cheese
    • Pepper (to taste)
    • Italian herbs (to taste)
    Nutrition Information (Per Serving)
    • Calories: 120
    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 70mg
    • Sodium: 300mg
    • Total Carbohydrates: 7g
    • Dietary Fiber: 1g
    • Sugars: 2g
    • Protein: 8g
    • Number of Servings: 4
    Step-by-Step Instructions
    1. Prepare the Zucchini

    Grate the Zucchini:
    Grate the zucchini and place it in a bowl. Sprinkle with 1/2 tsp (2.5 g) salt and let it sit for 5 minutes. After 5 minutes, squeeze out the excess moisture from the zucchini.

    2. Prepare the Mixture

    Chop Green Onion:
    Finely chop 30 g (1 oz) green onion and add it to the zucchini.

    Combine Ingredients:
    Add 3 tbsp (25 g) oatmeal, 2 tbsp (30 g) cottage cheese, and 2 eggs to the bowl. Grate 100 g (3.5 oz) mozzarella cheese and add it to the mixture. Season with pepper and Italian herbs to taste. Mix all the ingredients until well combined.

  • Brunch Casserole

    Brunch Casserole

    For all the breakfast food aficionados out there: this one’s for you. We all know there’s nothing quite like a good breakfast or brunch and this brunch casserole delivers a triple threat of breakfast foods in one dish. This is the smart way to feed a crowd with half the work and clean-up of a traditional morning meal with all the fixins.

     

    You can even assemble this the night before and then just let it sit overnight in the fridge. If you have some guests in from out of town this is an ideal way to handle breakfast. And, you’ll actually be able to enjoy it with your guests instead of fussing around the kitchen!

    Best of all you don’t have to stand over a hot stove flipping eggs or making toast or frying bacon. You do need to cook the sausage and bell pepper before you combine all the ingredients into the 9″x13″ dish.

    Aside from that it’s simply a matter of putting all the things together and then letting the oven do the rest of the work.

    You can even assemble this the night before and then just let it sit overnight in the fridge. If you have some guests in from out of town this is an ideal way to handle breakfast. And, you’ll actually be able to enjoy it with your guests instead of fussing around the kitchen!

    It’s got the vibes of quiche but it’s much more substantial and filling. Plus there’s no crust to worry about and you get hash browns in there, too.

    Ingredients
    • 11 oz frozen hash brown potatoes, thawed
    • 1 1/2 lbs bulk spicy pork sausage or breakfast sausage
    • 2 medium red bell peppers, chopped
    • 7 medium green onions, chopped
    • 2 cups shredded cheddar or Monterey Jack cheese, divided
    • 2 cups whole milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 6 eggs, beaten
    Preparation
    1. Preheat oven to 375˚F. Add sausage to skillet on medium heat. Cook for 4 minutes, then add peppers. Cook for another 4 minutes or until sausage is browned.
    2. Remove from heat and combine with potatoes in 9”x13” baking dish. Stir in 1 cup cheese.
    3. Whisk together milk, spices, and eggs until uniform in color. Stir in green onions. Pour over potato-sausage mixture. Top with remaining cheese and bake for 40-50 minutes or until cheese is melted and eggs are cooked. Can be assembled the night before then baked the next day for brunch.
  • Chocolate Rice Krispie Balls

    Chocolate Rice Krispie Balls

    Chocolate Rice Krispie Balls

    Table of Contents

    List of 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

    Instructions:

    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.

  • Without a doubt, the simplest and most delicious frosting ever!

    Without a doubt, the simplest and most delicious frosting ever!

    Without a doubt, the simplest and most delicious frosting ever!

    Table of Contents

    You can print this recipe.

    Cool Whipped Frosting is the perfect choice for a light and fluffy topping that will make any dessert better. Its soft texture and how easy it is to make, make it a favorite at parties. This frosting is great for any cake or cupcake recipe, ideal for quick baking when you want to add lots of flavor to every bite.

     

    You can use this tasty frosting on almost any dessert. If you want to make it extra special, try drizzling it on top of lemon cupcakes, a simple pound cake, or a rich chocolate cake. Before serving, add grated chocolate or citrus zest on top to create a nice contrast and enhance the flavors.

    A Cool Frosting Choice

    Materials required:

    One container of whipped topping, like Cool Whip, which is about eight ounces.

     

    A box of instant vanilla pudding mix, 3.4 oz.

    1 cup of milk, preferably whole or 2% fat.

    1 teaspoon of vanilla extract

    What should be done

    Mix the pudding powder with the milk: Put the milk and instant vanilla pudding powder in a medium bowl and stir until it’s smooth. Just wait a few minutes for it to become thicker.

    Enhance with Vanilla Extract: Mix the pudding ingredients and add the vanilla flavor.

    Mix the pudding with the whipped topping and carefully combine them. To keep the mix light and fluffy, be careful not to mix too much.

    Place in the refrigerator: Let the frosting cool in the refrigerator for 30 minutes before using it. It will be easy to spread or pour this on delicious foods.

    You can decorate cakes and cupcakes with the frosting or dip fruit in it, it’s up to you. It feels very soft and is light and fluffy.

  • My aunts used to make this, and I thought it was no longer available. But you know what? I found it, and it tastes even better.

    My aunts used to make this, and I thought it was no longer available. But you know what? I found it, and it tastes even better.

    My aunts used to make this, and I thought it was no longer available. But you know what? I found it, and it tastes even better.

    Table of Contents

    List of items needed to make a recipe.

    2 cups of strawberries that have been frozen

    1 cup of pineapple juice

    1/2 cup of vanilla-flavored almond milk

    2 tablespoons of honey or agave syrup (if you want it sweeter).

    Instructions
    Put the frozen strawberries and pineapple juice in a blender or food processor.

     

    Blend at a high speed until the strawberries are crushed and the mixture becomes smooth.

    3. Pour in the vanilla almond milk and honey (if desired), and blend until everything is well mixed and smooth.

    If the mixture is too thick, you can add a bit more almond milk gradually until it reaches the thickness you want.

    Serve right away for a creamy texture, or put in the freezer for 30 minutes to an hour for a harder texture.

    Put the ice cream in bowls or cones and have fun!

    Different Types and Advice

    You can easily change things by using various frozen fruits. Consider using mango or peach for a tropical flavor, or mixed berries for a delicious berry treat. If you don’t want to use dairy, you can use coconut or soy milk instead of almond milk. For a more sour taste, add some fresh lemon or lime juice. If your children are selective about what they eat, you can include them in the cooking process by allowing them to pick their preferred fruits to mix in!