Ingredients:

3 ripe mangoes, peeled and cut into pieces
1 cup sugar (you can adjust the sweetness to taste)
1 cup cream or whipping cream
1 cup whole milk
1 tablespoon lemon juice
Make sure the mangoes are very ripe to give your ice cream a sweeter, more natural taste. Also consider adding a touch of lemon to enhance the flavor and balance the sweetness of the mango.

Preparation:

In a food processor or blender, combine the mango pieces with the sugar and lemon juice until smooth.
Add the cream and milk to the mango puree and mix well until everything is fully incorporated.
Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to make the ice cream.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for at least 4 hours. Stir every hour to prevent large ice crystals from forming.
Once the ice cream is ready, serve it in cups or cones and enjoy your homemade mango ice cream. If you want, you can decorate it with fresh mango pieces!
I hope you enjoy this delicious mango ice cream!

Things needed:
200 grams of crackers

melt 90 grams of butter

Stuffed:

250 grams of heavy cream

sour yoghurt, 500 grams

Roughly eighty grams of hazelnuts

Twenty grams of powdered sugar

two gelatin sheets

a hundred grams of hazelnut cream

Precisely measured hazelnuts

as desired, chopped hazelnuts

Possible uses:

1. First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.

2. The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.

3. After pouring, level the base and chill for at least one hour.

4. 3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.

“My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast.”

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups warm milk
• 1 (8 ounce) jar dried beef
• 1 pinch cayenne pepper

How To Make Creamed Chipped Beef:

1. In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux.
2. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
3. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

This is another one of my favorite no bake desserts. For me, this is a pan of Heaven! Cherries are my all time favorite fruit and y’all know how I feel about cheesecake.

Ingredients

•             1-14 ounce package of golden oreos, crushed in processor
•             ⅓ cup butter, salted and melted
•             1 tbsp for preparing the pan
•             8 ounces cream cheese, softened to room temp
•             ¾ cup white sugar
•             16 ounces frozen whipped topping, thawed
•             2 small boxes of Cheesecake flavored instant pudding mix
•             3 cups whole milk
•             2 large cans of cherry pie filling
•             1 cup chopped pecans or chopped walnuts

Instructions

FIRST STEP:

Butter the inside of a 9×13 baking dish and set to the side

Crush the cookies until small crumbs form

SECOND STEP:

Add the melted butter and pulse until combined

Place the cookie mix into the bottom of the baking dish, press down and make the layer as even as possible

Place the crust into the freezer for 10 minutes while you make the filling.

THIRD STEP:

In a bowl beat together the cream cheese, sugar, vanilla and 1 cup of the whipped topping.

Mix until smooth

FOURTH STEP:

Spread this mixture over the cookie crust and place back into the freezer for another 10 minutes

FIFTH STEP:

In another bowl combine the 2 packages of pudding mix, the milk and ½ cup of whipped topping mix. Using a whisk, whisk until it begins to thicken

Spread the pudding over the chilled cream cheese layer, smooth evenly and chill for 30 minutes or until the pudding is set

SIXTH STEP:

After 30 minutes, pour the Cherry pie filling over the pudding layer very carefully so as to not mix layers together

Carefully spread the remaining whipped topping over the entire dessert

Top with chopped pecans and chill for 1 to 2 hours before serving.

Enjoy!

These Spicy Steak Fajitas were gobbled up quicker than anything I’ve ever made before – that’s saying a lot because I feel like I’m ALWAYS cooking. And these make A LOT, enough to feed 4-5 people! We enjoyed them in tortillas the first day and turned them into Chipotle-style fajitas bowls for lunch the next day, and we still had some leftovers! And nope, I’m not even complaining about them. I’ll definitely be making these over and over again on repeat.

Ingredients

• 2 pounds sirloin steak, cut into thin strips
• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 green bell pepper thinly sliced
• 1 large yellow onion, thinly sliced
• 1 tbsp lime juice
• ½ teaspoon chili powder
• ⅛ teaspoon cayenne pepper
• 2 minced garlic cloves
• 2 cups Mexican blend cheese, grated
• 6 to 8 tortillas

How To Make Spicy Steak Fajitas

1. In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
2. Seal bag, shake to coat steak pieces
3. Add the peppers and onions to the bag and close the bag
4. Shake the bag again to coat the vegetables
5. Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
6. Cook until the vegetables are just tender and the steak is done.
7. Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Ingredients:

Tangerines, peeled and sections separated
Kiwis, peeled and sliced
Persimmons, peeled and sliced
Grapefruit, peeled and sections separated
Apple, cored and chopped
Banana, peeled and sliced
8 g agar-agar
50 ml water
350 ml milk
200 grams condensed milk
200 grams sour cream or yogurt

Instructions:

Prepare the Fruit:
Arrange the sliced tangerines, kiwis, persimmons, grapefruit, apple, and banana in individual serving dishes or a large serving bowl.
Prepare the Agar-Agar Mixture:
In a small saucepan, mix the agar-agar with 50 ml of water. Let it soak for about 3-5 minutes.
Heat the mixture over medium heat, stirring constantly, until the agar-agar completely dissolves. Remove from heat.
Mix the Milk Mixture:
In a separate saucepan, gently warm the milk and condensed milk together, just enough to integrate smoothly. Do not boil.
Once the milk is warm, stir in the dissolved agar-agar mixture. Mix well to ensure everything is fully combined.
Combine with Sour Cream or Yogurt:
Remove the milk mixture from the heat. If using yogurt, ensure it’s at room temperature to prevent curdling. Mix the sour cream or yogurt into the milk mixture until smooth.
Assemble the Dessert:
Pour the milk and yogurt mixture over the arranged fruits.
Let the dessert sit until it begins to firm up, then refrigerate for at least 1 hour to fully set.
Serve:
Once set, serve the dessert chilled. It can be garnished with additional fresh fruit or a drizzle of honey for extra sweetness.
Serving Suggestions:

This Fresh Fruit and Milk Delight is an excellent way to end any meal on a light and refreshing note. It’s also perfect as an afternoon snack on warm days. The creamy texture and vibrant flavors of the fruits make this dessert a delightful treat for both kids and adults.

Ezoic
Enjoy the natural goodness of fruits in this simple, quick, and delicious dessert that’s sure to become a new favorite in your household!

Ingredients

• 1 lemon, zested and juiced
• 380 g (13.4 oz) sweetened condensed milk
• 500 ml (16.7 fl oz) heavy cream
• 60 g (2.1 oz) chocolate, finely chopped
• 60 g (2.1 oz) peanuts, chopped and toasted

Instructions

1. Prepare the Ingredients

Zest and juice the lemon:
Start by zesting the lemon to capture the fragrant outer peel, and then juice it. Set both the zest and juice aside. The zest will add a burst of citrus flavor, while the juice will give a refreshing tang to the ice cream.

Chop the chocolate and peanuts:
Finely chop the chocolate into small pieces so that it distributes evenly throughout the ice cream. Then, chop the peanuts. If your peanuts are raw, toast them in a dry skillet over medium heat for a few minutes until golden and fragrant. Toasting enhances their flavor and adds a nice crunch to the ice cream. Let them cool completely before adding to the mixture.

2. Mix the Base

In a large mixing bowl, combine the sweetened condensed milk with the lemon zest and lemon juice. Stir the mixture until well blended. The lemon juice will slightly thicken the condensed milk, creating a delicious base for the ice cream.

Add the chopped chocolate and peanuts to the mixture, stirring until they are evenly distributed. The chocolate and peanuts add a delightful contrast in texture and flavor, making each bite of the ice cream interesting and satisfying.

3. Whip the Cream

In a separate bowl, whip the heavy cream using an electric mixer until it forms stiff peaks. This process usually takes about 3-5 minutes on medium-high speed. Be careful not to overwhip, as the cream could turn into butter.

Gently fold the whipped cream into the lemon-condensed milk mixture. Use a spatula to fold the ingredients together, taking care not to deflate the whipped cream. Continue folding until the mixture is smooth and fully combined. This step is crucial for achieving a light, airy texture in the final ice cream.

4. Freeze the Ice Cream

Pour the mixture into a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.

Freeze the ice cream for at least 6 hours, or until it is firm. For the best texture, let it freeze overnight.

5. Serve

When you’re ready to enjoy your ice cream, let it sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop.

Scoop the ice cream into bowls or cones, and enjoy this creamy, refreshing treat. The combination of lemon, chocolate, and peanuts makes for a unique and delicious flavor profile that’s perfect for any occasion.

Nutritional Information

• Servings: Approximately 8 scoops
• Calories per serving: 270 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 60 mg
• Sodium: 70 mg
• Total Carbohydrates: 24 g
• Dietary Fiber: 1 g
• Sugars: 20 g
• Protein: 5 g

Conclusion

This No-Churn Lemon,  Chocolate, and Peanut Ice Cream is a wonderfully easy and delicious dessert that brings together the freshness of lemon, the richness of chocolate, and the crunch of peanuts. With its  creamy texture and vibrant flavors, it’s the perfect homemade treat for warm days or special occasions. The best part? No ice cream maker is needed! Just mix, freeze, and enjoy a scoop of this delightful ice cream that everyone will love.

Indulge in the exquisite taste of homemade Almond Walnut Cranberry Nougat. This delightful confection is perfect for any occasion, offering a satisfying blend of crunchy nuts and chewy cranberries wrapped in a smooth, honey-sweetened nougat. With just a few ingredients, this recipe promises to deliver a gourmet treat that will impress your friends and family.

Ingredients

• 100 g (3.5 ounces) almonds
• 75 g (2.6 ounces) walnuts
• 75 g (2.6 ounces) cranberries
• 125 g (1/2 cup) sugar
• 125 g (1/3 cup) honey
• 1 egg white

Instructions

Step 1: Preparing the Almonds

1. Boiling the Almonds: Place the almonds in a small saucepan and cover them with hot water. Bring to a boil and let them cook for 3 minutes.
2. Peeling the Almonds: Remove the saucepan from the heat and strain the almonds using a strainer spoon. Transfer them to a small bowl, peel off the skins, and place the peeled almonds on a plate.
3. Toasting the Almonds: Add the peeled almonds to a pan and toast them over low-medium heat for 5-8 minutes, stirring occasionally to prevent burning. Once toasted, remove from heat and place in a small bowl. Set aside.

Step 2: Preparing the Walnuts

1. Toasting the Walnuts: Add the walnuts to a pan and toast them over low-medium heat for 5 minutes, stirring occasionally to avoid burning. Remove from heat and combine with the toasted almonds. Let them cool down. Set aside.

Step 3: Making the Nougat Base

1. Heating the Sugar and Honey: In a small saucepan, heat the sugar and honey over medium flame, stirring constantly until the sugar completely dissolves and the mixture begins to bubble.
2. Preparing the Mold: Spray and brush a mold with oil, then sprinkle with icing sugar. Set aside.

Step 4: Preparing the Egg White

1. Whipping the Egg White: In a large bowl, separate the egg white from the yolk. Using an electric mixer, whip the egg white until it reaches a stiff peak consistency.

Step 5: Combining Syrup and Egg White

1. Testing the Syrup: Once the honey and sugar mixture reaches around 120°C – 130°C (248°F – 266°F) on a candy thermometer, remove it from the heat. Let the syrup cool down slightly for about 3 minutes.
2. Incorporating the Egg White: Gradually add the whipped egg white into the syrup, beating with a spatula and then a whisk until fully incorporated.
3. Cooking the Mixture: Place the egg white and syrup mixture back on low heat and beat continuously until it becomes thick and glossy, approximately 8-10 minutes.

Step 6: Adding Nuts and Cranberries

1. Folding in the Nuts and Cranberries: Remove the mixture from the heat, add the toasted almonds, walnuts, and cranberries, and fold them in until evenly distributed.

Step 7: Setting the Nougat

1. Pouring into Mold: Pour the nougat mixture into the prepared mold and spread it evenly using a spatula.
2. Cooling and Setting: Allow the nougat to cool and set at room temperature for a few hours or until firm. Once set, remove it from the mold and place it on a cutting board.

Step 8: Cutting and Serving

1. Cutting the Nougat: Cut the nougat into rectangular bars. For smooth slices, dip your knife in hot water before slicing.
2. Decorating: Optionally, you can dust the nougat bars with additional icing sugar or drizzle with melted chocolate.

Notes

• High-Quality Ingredients: To achieve the best flavor and texture, use fresh almonds, walnuts, and cranberries.
• Pre-Toasted Nuts: You can use already blanched and toasted almonds to save time.
• Flavorful Honey: Choose a high-quality honey with a unique flavor profile, such as floral, fruity, or earthy, to add complexity to your nougat.
• Complete Setting: Ensure the nougat sets completely before cutting into bars.
• Storage: Store the nougat in an airtight container at room temperature or in the fridge to keep it fresh.
• Gift Idea: Wrap individual nougat bars in decorative paper and tie with a ribbon for a thoughtful homemade gift.

Nutrition Information (Per Serving)

• Calories: 248 kcal
• Carbohydrates: 34 g
• Protein: 5 g
• Fat: 12 g
• Saturated Fat: 1 g
• Polyunsaturated Fat: 6 g
• Monounsaturated Fat: 5 g
• Sodium: 8 mg
• Potassium: 155 mg
• Fiber: 3 g
• Sugar: 30 g
• Vitamin A: 8 IU
• Vitamin C: 2 mg
• Calcium: 45 mg
• Iron: 1 mg

Conclusion

Our Almond Walnut Cranberry Nougat is a delightful blend of nuts and fruit, wrapped in a honey-sweetened, egg-white-based nougat. This easy-to-make recipe promises a perfect balance of flavors and textures, making it a delightful treat for any occasion. Whether enjoyed as a snack or given as a gift, this nougat is sure to impress with its rich taste and satisfying crunch.

Ingredients:
Meat
• 1 lb Chicken breast
Produce
• 1 Avocado
• 3/4 cup Cherry or grape tomatoes
• 2 tbsp Chives, Fresh
• 1/3 cup Corn, Fresh or canned
• 1 tbsp Dill, Fresh
• 1/2 English cucumber
• 2 Cloves Garlic
• 4 cups Greens, Packed
• 2 tbsp Onion
• 1 tbsp Parsley, Fresh
• 1/4 Red onion, Small
Condiments
• 1 tbsp Dijon mustard
• 2 tsp Lemon juice
Baking & Spices
• 1 Sea salt and pepper
Oils & Vinegars
• 1 tbsp Olive oil
Dairy
• 1 cup Greek yogurt, Plain non-fat

Instructions:
1. Cook the chicken breast: Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until it’s fully cooked and no longer pink inside. Let it cool, then chop or shred it into bite-sized pieces.
2. Prepare the vegetables: Dice the avocado, cherry tomatoes, chives, cucumber, red onion, and parsley. Mince the garlic cloves.
3. In a large mixing bowl, combine the chopped chicken, diced vegetables, fresh dill, and corn.
4. In a separate small bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, salt, and pepper to make the ranch dressing.
5. Pour the ranch dressing over the chicken and vegetable mixture in the large bowl. Toss everything together until well coated with the dressing.
6. Place the packed greens on a serving platter or in individual bowls.
7. Spoon the chicken and vegetable mixture on top of the greens.
8. Garnish with additional fresh chives and parsley if desired.
9. Serve the Healthy Ranch Chicken Salad immediately and enjoy!

Ingredients:
1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
3 tablespoons unsalted butter
3 garlic cloves, crushed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Directions:
Prepare the Steak:
Using paper towels, pat the steak dry on both sides. This is crucial for getting a good sear.
Generously season both sides of the steak with about 1 1/4 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
Heat the Skillet:
Place a medium cast-iron skillet over medium-high heat and let it heat up until it’s very hot, which should take about 2-3 minutes.
Add the canola oil to the skillet. It should shimmer immediately if the skillet is sufficiently hot.
Sear the Steak:
Place the steak in the center of the skillet. Cook, turning every 2-3 minutes, to develop a dark, even crust on both sides, about 12-14 minutes total.
Add Flavor Enhancers:
Reduce the heat to medium-low. Push the steak to one side of the skillet.
Add the butter, crushed garlic, thyme, and rosemary to the opposite side of the skillet. Tilt the pan so the butter pools, and let it melt until it becomes frothy, which takes about 30 seconds to 1 minute.
Baste the Steak:
Carefully baste the melted butter over the steak continuously for 1-2 minutes. You can turn the steak once during this time. This process adds flavor and helps cook the steak evenly.
Check Doneness:
For medium-rare, cook until the internal temperature of the steak reaches 120 degrees Fahrenheit. Use a meat thermometer for accuracy.
Rest the Steak:
Remove the steak from the skillet and let it rest on a cutting board or a plate for about 10 minutes before slicing. This rest period allows the juices to redistribute throughout the meat, ensuring it’s juicy and tender when sliced.
Serve:
Slice against the grain and serve immediately, enjoying the rich, buttery flavors and th