PST-Algerie

Author: Admin

  • Peanut butter cookies

    Peanut butter cookies

    Peanut butter cookies

    The middle of these peanut butter cookies is wonderfully chewy and soft. They are simple to make and taste fantastic!

    15 minutes for preparation

    Cooking Time: 10 minutes

    Extra Time: One Hour

    1 hour 25 minutes in total

    48 servings

    Peanut Butter Cookie Storage Tips

    After the peanut butter cookies have cooled fully, transfer them to a jar or airtight container. Keep refrigerated for a maximum of five days.

    Are Peanut Butter Cookies Freezer Friendly?

    Indeed! However, you might want to think about freezing the dough balls before baking for optimal results. Just take the balls out of the freezer and bake the peanut butter cookies as directed by the recipe when you’re ready to consume them.

    Ingredients for peanut butter cookies

    1. One cup of butter without salt
    2. One cup of crunchy peanut butter
    3. One cup of powdered sugar
    4. One cup of dense brown sugar
    5. Two big eggs
    6. 2 and a half cups all-purpose flour
    7. 1/2 tsp baking soda
    8. One tsp baking powder
    9. Half a teaspoon of salt

    Guidelines for peanut butter cookies

    • In a large bowl, use an electric mixer to cream butter, peanut butter, white sugar, and brown sugar until smooth. cream in eggs.
    • In a another bowl, sift together flour, baking powder, baking soda, and salt. Add to butter mixture and stir until dough is just mixed. To make cookie dough simpler to work with, refrigerate it for one hour
    • Set the oven’s temperature to 375°F, or 190°C.
    • Form dough into 1-inch balls and arrange on ungreased baking pans, 2 inches apart. Using a fork, flatten each ball into a crosshatch pattern.
    • Bake for 7 to 10 minutes, or until the edges are golden, in a preheated oven. Let cool for a little while on the baking sheets, then transfer to a wire rack to finish cooling.

    Nutritional information

    7g of total fat

    3g/15% Saturated Fat, 

    9%18 mg of cholesterol

     101 mg of sodium, 

    or 6%15% of Total Carbohydrate

     1g~2% of Dietary Fiber

    Calcium: 15 mg; 

    Protein: 2 g

    One milligram of iron

    57 milligrams of potassium, or 3%1.0%

  • Strawberry cake

    Strawberry cake

    Strawberry cake

    Made with fresh strawberries and topped with a rich buttercream, this mouthwatering strawberry cake is incredibly simple to prepare and incredibly tasty!

    Cake ingredients

    1. 330g of all-purpose flour,
    2. 2 ½ teaspoons of baking powder,
    3. 1 teaspoon each of salt and baking soda,
    4. 1 cup softened unsalted butter,
    5. 2 cups granulated sugar,
    6. 4 large egg whites at room temperature,
    7. 2 teaspoons of vanilla extract,
    8. 120ml of whole milk,
    9. and 120ml of reduced fresh strawberry puree (see notes).
    10. optional pink food coloring

    Directions for Baking:

    • Set oven temperature to 350°F. Grease two nine-inch round cake pans or use baking spray. Put parchment paper along the bottoms. (If preferred, you can cover the cake pans with baking strips made of moistened fabric.)
    • Mix the flour, baking soda, baking powder, and salt in a big bowl.
    • Beat the butter on medium speed just until it becomes creamy, either in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. For approximately five minutes, add the sugar and beat until light and fluffy.
    • After cleaning the bowl, whisk in the vanilla and egg whites. Beat on medium speed for approximately one minute, or until very fluffy and well blended. Lower the speed to a minimum. Mix just till mixed after adding the flour mixture, milk, and strawberry reduction in that order. When necessary, pause and scrape down the bowl. Add a drop or two of pink food coloring, if desired. Split the mixture between the two cake pans.
    • Bake for 30 minutes, or until the cake begins to peel away from the pan sides and is springy to the touch. Give the cakes 20 minutes to cool in their pans. Take out and place on a wire rack to cool entirely. Throw away the parchment paper

    .To make the Strawberry Frosting,

    • whisk the cream cheese, butter, vanilla, and salt in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment until they are light and fluffy, about 5 minutes.
    • Slowly add the powdered sugar while running the mixer on low, pausing occasionally to add a tablespoon of the strawberry puree. During mixing, pause and scrape down the bowl several times. Increase the speed to medium and beat until frothy after adding all of the sugar.
    • Add one or two tablespoons of puree or milk if the frosting is too stiff and not smooth.

    To assemble the cake

    • place a layer on a cake stand. Cover the cake with roughly 1 cup of frosting. Place the second layer on top. After decorating the cake as desired, cover the outside with the leftover frosting. The cake keeps well at room temperature for up to five days if covered.
  • Peach Cobbler Cheesecake Cones

    Peach Cobbler Cheesecake Cones

    Peach Cobbler Cheesecake Cones

    One of those sweets that you hardly ever find is this one. The fact that these are made at all in this country is quite rare. Not because they are hard; folks just don’t know about them.

    yield: 12

    15 minutes for preparation

    55 minutes to cook

    duration: one hour and ten minutes

    Ingredients for Peach Cobbler Cheesecake Cones

    Regarding the cones:

    1. 16 ounces of chocolate or vanilla, even wafer, cream-filled cookies.
    2. Twelve waffle-style cones
    3.  Tbsp of whipped cream

    For the Cobbler of Peaches:

    1. 48 ounces of peach juiced and sliced.
    2.  One box of cake mix, either white or yellow, butter pecan or french vanilla
    3. one cup salted butter
    4. One-half teaspoon of cinnamon

    For the filling of the cheesecake:

    1. One cup of thickened cream
    2. One cup of powdered sugar
    3. One teaspoon of vanilla extract
    4. 16 ounces of softened cream cheese and
    5. ½ teaspoon of lemon juice

    Guidelines

    SETTING UP:

    • Turn the oven on to 350 degrees.
    • Melt the chocolate in the microwave for 30 second bursts to prepare your cones.

    Step two:

    • Submerge the cone in the chocolate, covering either the top or both sides.
    • Spread some of the chocolate around the inside bottom and drizzle it within.

    Step 3:

    • Transfer your cookies to a processor and pulse them until they resemble tiny crumbs.
    • The cone can be either sprinkled with crumbs or dipped into the cookie crumbs.

    Step four:

    • Mist a 9 x 13 baking dish.
    • Add the peaches and their juice.

    Step five:

    • Sprinkle the dry cake mix over the peach tops.
    • Melt the butter and pour it over the dry mixture.
    • Bake for 45 to 55 minutes is the

    sixth step.

    • Once the heavy whipping cream is in a bowl, beat it until it becomes thick and forms stiff peaks.
    • Combine the softened cream cheese, lemon juice, confectioner’s sugar, and vanilla in a separate bowl. Beat till fluid.

    SEVENTH STEP:

    • Gently stir the cheesecake mixture into the whipped cream.
    • Taking a cone, fill it with alternate spoonfuls of cobbler and cheesecake.
    • Add a chocolate drizzle and a scattering of crumbled cookies on top.
    • Have fun!
  • Million Dollar Baked Spaghetti

    Million Dollar Baked Spaghetti

    This easy million dollar spaghetti is family-friendly comfort food!

    Ingredients:

    • 1 jar of marinara sauce (or your preferred spaghetti sauce), split into equal parts to measure 24 ounces
    • Uncooked spaghetti weighing 8 ounces
    • a quarter of a pound of ground beef or chopped Italian sausage
    • First, a block of cream cheese, eight ounces in size, softened at room temperature
    • You can substitute cottage cheese for one cup of ricotta cheese.
    • 1/2 cup of sour cream
    • melted butter equal to one tablespoon
    • 1 milligram of this Italian seasoning
    • One-half teaspoon of garlic powder
    • 1 cup of shredded Italian cheese blend, which is approximately 4 ounces (you can substitute shredded mozzarella for this).
    • Granulated Parmesan cheese, two tablespoons’ worth
    • To taste, kosher salt and ground black pepper are included.
    • Fresh herbs, such as parsley, basil, or thyme, chopped and applied as a garnish are optional.

    Instructions:

    Turn the oven on to 350°F. Use nonstick frying spray or grease a 2-quart baking dish. Cover the bottom of the pan with a very thin layer of marinara sauce (approximately ¼ cup). Put aside.

    Cook spaghetti in a large pot of well-salted boiling water according to package directions for al dente. Drain.

    Brown the ground beef or sausage in a large skillet over medium heat until it is no longer pink while the spaghetti cooks. Eliminate surplus oil. Add the remaining marinara sauce and stir. If desired, add salt and pepper after tasting.

    Add half of the meat sauce (about 1 ¼ cups) to the cooked spaghetti; toss to coat. Set aside.
    In a separate bowl, whisk together the cream cheese, ricotta (or cottage cheese), sour cream, butter, Italian seasoning, garlic powder, ¼ teaspoon kosher salt (if using cottage cheese, omit the salt), and ground black pepper to taste. Set aside.

    Spread half of the spaghetti mixture in the bottom of the prepared baking dish. Spread half of the cream cheese mixture and then half of the remaining meat sauce over top. Repeat the layers with the remaining spaghetti mixture, the remaining cream cheese mixture, and the remaining meat sauce. Finish by sprinkling the shredded Italian cheese and grated Parmesan cheese over top.

    Bake, uncovered, for about 30 minutes, or until the cheese is golden brown on top and the sauce is bubbling. If you want the cheese on top to get even crispier and browner, broil the dish for one or two minutes. Ten to fifteen minutes should pass before slicing and serving. If desired, garnish with finely chopped fresh herbs.

    Nutrition

    Serving: 1/6 of the casseroleCalories: 515kcalCarbohydrates: 39gProtein: 27gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 107mgSodium: 882mgPotassium: 682mgFiber: 3gSugar: 7gVitamin A: 1411IUVitamin C: 8mgCalcium: 327mgIron: 3mg

     

  • Bake chicken bubble biscuits casserole

    Bake chicken bubble biscuits casserole

    Bake chicken bubble biscuits casserole

    This Chicken Bubble Biscuit Bake is an incredibly simple and quick main dish casserole. Tender store-bought biscuit dough, layered with tender chicken, bacon, and ranch flavor. When finished with cheese, it’s a delicious comfort food that your family will request again and time again.

    SETUP TIME: Ten minutes

    TIME TO COOK: 35 minutes

    Forty-five minutes total

    Options for Storage Chicken Bubble Biscuit Bake Casserole: 

    Allow the casserole to cool when you’ve had enough (assuming you can resist eating it all). After that, you may refrigerate it for up to three days by covering it with foil or plastic wrap. Do you need to keep it longer? Individual servings can be frozen for up to one month. Reheat in the microwave or oven until well warm.

    Components Bake chicken bubble biscuits casserole

    1. Three cups of canned or cooked chopped chicken
    2. Cream of chicken soup, two cans
    3. Half a cup of sour cream
    4. one cup of cheese, grated
    5. Two tsp of ranch dressing mixture
    6. 1/4 cup chopped, cooked bacon
    7. One 12-oz refrigerated can of Grands Jr Biscuits
    8. One more cup of grated cheese to sprinkle over the casserole

    Guidelines Bake chicken bubble biscuits casserole

    • Turn the oven on to 350°. Apply a thin layer of cooking spray to a 9 x 13-inch pan. Put aside.
    • Add the bacon, ranch dressing mix, 1 cup shredded cheese, chicken, soup, and sour cream. **Each biscuit should have four bits. Add chicken mixture and toss.
    • Transfer chicken mixture to pan that has been ready. Add the last cup of grated cheese on top.Bake for 25 to 35 minutes, or until biscuits are golden brown and bubbling.

    Note:

    • If you don’t like “doughy” biscuits like dumplings, then layer the chicken mixture in the dish bottom to top with the biscuits!

     

  • Classic tomatoes sandwich

    Classic tomatoes sandwich

    Classic tomatoes sandwich

    Throughout the summer, tomato sandwiches are a must. They’re a simple summer treat, with soft bread, creamy mayonnaise, and luscious ripe tomatoes!

    A TOMATO SANDWICH’S WHAT

    Though there are numerous varieties of tomato sandwiches available, my favorite is the traditional one that just has soft white bread, creamy mayonnaise, luscious, ripe tomatoes, salt, and pepper. And that’s it!

    The juice from the tomatoes, together with the creamy mayonnaise, salt, and pepper, makes a dressing-like mixture that seeps into the bread, resulting in an incredibly tasty blend of textures and flavors. I seriously can’t eat just one because it’s that delicious. I always take another mouthful as soon as I release the last one!

    BREAD TO USE FOR TOMATO SANDWICHES: WHAT KIND

    While many fans of tomato sandwiches want soft white bread, I’m a little more lenient when it comes to bread. Since I enjoy a little texture, I’ll bake my bread in the toaster if it’s extremely soft to give it a slight tan. I believe I am in the minority when it comes to my preference for whole wheat bread while making tomato sandwiches. For tomato sandwiches, most bread would fine, but I would try to stay away from extremely chewy or crusty bread, like a baguette, since it will dominate the delicate feel of the tomatoes inside

    Ingredients for tomato sandwich

    1. Half a huge tomato,
    2. Two white bread slices
    3. 3 Tbsp mayonnaise
    4. One pinch of salt
    5. One pinch of pepper

    DIRECTIONS for tomato sandwich

    • If you’re a toastier person, start by toasting the bread. Cut the tomatoes into big circles by slicing them horizontally about their equator.
    • Dredge each slice of bread in a generous amount of mayonnaise. Place tomato slices on top of one slice of bread, and then liberally season the tomatoes and the second slice of bread with salt and pepper.
    • Sandwich together the second piece of bread, cut it in half, and serve right away.
  • Carrot cake

    Carrot cake

    Carrot cake

    This is the best carrot cake ever, thanks to its amazing spice taste, incredibly moist texture, and smooth cream cheese icing. For a more complex flavor, use roasted pecans and brown sugar.

    Ingredients for carrot cake

    1.  1 cup (260g) and 1 cup (for the cake and garnish) of finely chopped pecans. Nuts are not required.)
    2. 225 grams (one and a half cups) of packed light or dark brown sugar
    3. 100g or half a cup of granulated sugar
    4. One cup (240 milliliters) of canola or vegetable oil (or melted coconut oil)
    5. Four big eggs
    6. 3/4 cup, or 133 grams silky applesauce without sugar
    7. One-tspn pure vanilla extract
    8. Two and a half cups (312g) of all-purpose flour, leveled and spooned
    9. two tsp powdered baking
    10. One tsp baking soda
    11. Half a teaspoon of salt
    12. one and a half tablespoons of cinnamon powder
    13. one tsp finely chopped ginger
    14. 1/4 teaspoon of nutmeg, ground
    15. 1/4 tsp ground  cloves
    16. Grated carrots, 2 cups (260g) (approximately 4 large)

    Cream Cheese Glaze

    1. 16 ounces (452 grams) brick-cream cheese with full fat, loosened to room temperature
    2. 1/2 cup (113g; 8 Tbsp) room-temperature softened unsalted butter
    3. Four cups, or 480 grams confectioners’ sugar
    4. A touch of salt, to taste,
    5. and one and a half teaspoons of pure vanilla extract

    Guidelines for carrot cake

    • Prepare the cake: Turn the oven on to 300°F, or 149°C. Use silicone baking mats or parchment paper to line a sizable baking sheet. On the sheet, distribute the chopped pecans and toast for seven to eight minutes. Take out of the oven and give it ten to fifteen minutes to cool.
    • Preheat the oven to 350°F, or 177°C. Grease two or three nine-inch cake pans. Next, line the pans with rounds of parchment paper and brush the paper with grease. Cakes benefit from parchment paper.
    • smoothly come free of the pans. (If this helps, check out the video and post about using parchment paper circles for cakes.)
    • In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until well blended and no lumps of brown sugar remain. Mix the flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a separate large bowl. After adding the wet components to the dry ingredients, mix them together just until they are incorporated, using a wooden spoon or rubber spatula. Stir in 1 cup of the toasted nuts and the carrots. (The remaining pecans are used as garnish.)
    • Evenly pour or spoon the batter into the cake pans. Bake for 20 to 24 minutes if using three cake pans. For 30 to 35 minutes, bake if using two cake pans. Examine the middle using a toothpick. The cakes are done if it comes out clean. If not, bake until well done. Avoid overbaking. Let the cakes cool fully in the pans placed on a wire cooling rack. The cakes have to cool completely before icing and putting together.

    Prepare the frosting:

    • Beat cream cheese and butter in a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment on medium-high speed until smooth, about 2 minutes. Mix in the vanilla extract, confectioners’ sugar, and a small amount of salt. Beat gently
    • To assemble and frost, start by layering off the tops of the cakes with a broad serrated knife or cake leveler to get a smooth surface.
    • One cake layer should be placed on a serving plate, cake stand, or cake turntable.
    • Apply frosting to the top in an even layer.
    • Add extra frosting to the top of the second layer, followed by the third layer.
    • Drizzle the remaining icing over the sides and top.
    • Arrange the remaining roasted pecans on the cake’s top and sides. Before slicing, the cake should be chilled for at least 15 to 20 minutes. When cutting, this aids in the cake’s structure retention.
    • Leftover frosted cake can be kept in the fridge for up to five days if it is properly covered.
  • Cheesecake bars

    Cheesecake bars

    Cheesecake bars

    The most delicious traditional cheesecake bars you’ve ever had! This recipe calls for an extremely creamy and subtly tart cheesecake filling, layered above a simple, buttery graham cracker crust. To further elevate this dish, garnish with salted caramel or chocolate ganache!

    Setup Time: twenty-five minutes

    Passive (Relaxing) Time: six hours

    Cooking time is 55 minutes.

    Time total: 7 hours, 20 minutes, 20 seconds

    Ingredients for the crust:

    1. 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled;
    2. 18 graham crackers (270 grams).

    To make the filling,

    1. take 32 ounces of thoroughly softened room temperature cream cheese.
    2. 1/2 cup (114 grams) of room-temperature sour cream and
    3. 2 cups (400 grams) of granulated sugar
    4. Half a dozen big eggs, room temperature
    5. 4 tsp vanilla extract, 2 tsp fresh lemon juice,
    6. and 1/2 tsp sea salt

    Chocolate ganacheganache

    1.  (use a 1:1 ratio) Butterscotch sauce Salted caramel sauce
    2.  Fruit preserves Whipped cream Fresh fruit

    Guidelines for cheesecake bars

    Prepare the crust:

    • Set oven temperature to 350°F. With an overhang, line a 9 by 13-inch baking pan with parchment paper.
    • Pulse the crackers in a food processor until they are coarsely crushed. Once the butter has been added, pulse to moisten.
    • Using the bottom of a measuring cup or glass, press the crumb mixture into the bottom of the pan that has been prepared.
    • Bake for about ten minutes, or longer if using a glass dish, or until aromatic.
    • Transfer to a cooling rack to finish cooling.
    • Lower the oven’s setting to 325°F.
    • To make the filling, beat the cream cheese and sugar together in a large basin with an electric mixer until smooth and creamy, stopping frequently to scrape down the sides of the bowl. This should take at least one minute. Blend until mixed after adding each egg one at a time, followed by the sour cream. Scrape down the bowl’s sides. Blend in salt, lemon juice, and vanilla until well blended. Avoid over-mixing.
    • Evenly distribute batter over chilled crust. To let off air bubbles, tap against the counter many times. Bake at 325°F for 40 to 45 minutes (longer if using a glass dish) or until the center is just set and the sides are puffy and slightly cracked. Move to a rack to finish cooling.
    • Cover with Before cutting into squares, cover with foil and chill for a minimum of six hours or overnight.
    • The cheesecake can be prepared two days in advance and chilled, or it can be frozen for up to two months in an airtight container.
  • Beef Lombardi casserole

    Beef Lombardi casserole

    Beef Lombardi casserole

    Comfort food at its finest is found in beef lombardi casserole! As good as it sounds: ground beef, cheese, sour cream, tomatoes, and egg noodles. quite easy to prepare and may be done in advance

    5 out of 4 review

    45 minutes in total

    Ingredients for beef Lombardi

    1. 8–10 portions 1 tsp olive oil, time one
    2. Lean ground beef, one pound
    3. 1/4 cup finely sliced onion, 1 tsp salt
    4. One tsp pepper
    5. Tomato paste, four teaspoons
    6. Three minced garlic cloves and three 10-ounce cans Ro-tel Original Diced Green Chilies & Tomatoes, drained
    7. One package (12 oz) broad egg noodles
    8. one-quarter cup sour cream
    9. Four ounces of softened cream cheese
    10. One tablespoon of cornflour
    11. two to two and a half cups Cheese Colby Jack

    Procedure for beef Lombardi

    • Preheat oven to 350 degrees Fahrenheit and center the oven rack. Apply grease to a 13 x 9-inch baking dish.
    • In a large nonstick skillet, heat the oil over medium-high heat. Add the steak, onion, salt, and pepper. Cook for about 8 minutes, breaking up the steak with a spoon, or until it is thoroughly cooked.
    • Add the garlic and tomato paste, stirring, and simmer for 30 seconds or until fragrant. Add tomatoes and simmer for 3 to 5 minutes, or until most of the liquid has evaporated. Take off the heat and place aside.
    • In the meantime, heat up 4 quarts of water in a big saucepan to a boil. Add the noodles and simmer for 3 minutes, stirring often. After reserving two cups of cooking water, drain the noodles.
    • Combine sour cream, cream cheese, cornstarch, and half of the cooking water that was set aside.in the now-empty pot (or in a basin) until smooth. Add the noodles, 3/4 teaspoon salt, and the remaining 1 1/2 cups of cooking water.
    • Evenly layer the noodle mixture in the baking dish that has been prepared. Evenly distribute beef mixture over noodles. Evenly distribute the Colby Jack on top.
    • Bake for 25 to 30 minutes, or until the cheese is spotted brown and bubbling around the edges. Give it five to ten minutes to cool. Have fun!
  • Garlic Mushrooms in Parmesan Cheese

    Garlic Mushrooms in Parmesan Cheese

    Garlic Mushrooms in Parmesan Cheese

    This Garlic Parmesan Mushroom recipe is a crowd-pleasing appetizer or side dish that everyone will enjoy.

    All you have to do to prepare this dish is slice the mushrooms and prepare a light but creamy sauce for them to sit in.

    These mushrooms taste better than other mushrooms you have tried because of the delicious and creamy parmesan mushroom sauce.

    15 minutes for preparation

    Cook for ten minutes.

    Twenty-five minutes overall

    How should I keep this dish of mushrooms?

    As long as the food is sealed or in an airtight container, it can be kept in the refrigerator. There will be mushrooms for three or four days.

     Is this dish freezer-friendly?

    Dairy products and mushrooms don’t freeze well. I would not suggest freezing this recipe.

    Ingredients

    1. 14 to 15 ounces of dried and cleaned mushrooms
    2. Half a cup of cream cheese
    3. Half a cup of thick cream
    4. Tbsp unsalted butte
    5. One tablespoon of olive oil
    6. Two teaspoons of freshly minced garlic
    7. One tablespoon Italian seasoning
    8. One-half teaspoon of oregano
    9. Half a teaspoon of salt
    10. Half a teaspoon of black pepper
    11. tablespoon freshly chopped parsley

    Guidelines

    FIRST STEP:

    • Heat the olive oil, butter, garlic, and mushrooms in a large twelve-inch skillet over medium-high heat until the mushrooms are soft, about five minutes.
    • After lowering the heat to medium, add the cream cheese and heat it through until it melts.

    Second Step:

    • Lower the heat to a low level and stir in the heavy cream of Parmesan cheese, Italian seasoning, oregano, salt, and pepper.

    Step three:

    • Simmer for five minutes, stirring frequently.
    • Take off the heat and garnish with parsley just before serving.
    • Have fun!
  • No Bake Peanut Butter Eclair Cake

    No Bake Peanut Butter Eclair Cake

    No Bake Peanut Butter Eclair Cake

    Is it too hot to use the oven? Try creating this chocolate eclair cake with peanut butter that doesn’t require baking!

    Setup Time: fifteen minutes

    Further Time: Four hours

    Time Spent: Four hours fifteen minutes

    20 servings are available.

    Ingredients

    1. 18 chocolate graham crackers and
    2. 1 box of vanilla instant pudding mix are needed for the cake.
    3. 3.5 oz; 1 cup milk;
    4. ½ cup creamy peanut butter;
    5. 8 oz of thawed Cool Whip;
    6. 16 chopped Reese’s Peanut Butter Cups
    7. 2 ounces of unsweetened chocolate,
    8. 3 Tablespoons of unsalted butter,
    9. 1 Tablespoon of corn syrup,
    10. 1 ½ cups of powdered sugar,
    11. and 3 Tablespoons of milk are needed to make the frosting.

    Guidelines

    • Beat the vanilla pudding mix and milk together in a large mixing basin until no lumps remain.
    • Add peanut butter and beat until smooth.
    • Set aside after folding in the Cool Whip.
    • Arrange six graham crackers in a 9-inch-square baking dish.
    • Place half of the pudding mix on top
    • Add the diced Reese’s PB cups and six additional crackers on top. Add the remaining pudding mix on top.
    • Finally, sprinkle the final six graham crackers on top.
    • To make the frosting, place a small saucepan over medium heat and combine unsweetened chocolate, butter, and corn syrup. Blend until silky. Take off the heat and mix in the milk and powdered sugar.
    • Cover the graham cracker layer with frosting and store in the fridge. For four hours or overnight, refrigerate. Slice and enjoy

    Remarks

    • Make it ready in advance. The night before I want to serve the cake is when I like to make it. The flavor and texture of eclair cake are enhanced by chilling it overnight!
    • On eclair cake, canned chocolate icing also tastes amazing! After opening the can, taking off the lid, microwave it for 20 seconds. Whisk the frosting and then drizzle it over the graham cracker top layer.
    • Éclair cake can be kept, covered, in the refrigerator for up to five days. Every day, the graham crackers will get softer.
    • It is best to use cows milk (not oat or almond milk) so that the pudding mix sets well in the cake.
    • For further cooking advice and tricks, view this blog post.
  • Mini chicken pot pie

    Mini chicken pot pie

    Mini chicken pot pie

    These little pies made with chicken pot are incredibly simple. They just have four components, really! Additionally, they only take around 30 minutes to prepare from start to finish. This is a quick and easy weeknight dinner when served with a small side salad! Do you recall your childhood fantasies about what it would be like to be a parent? I was certain that I would make gourmet meals every single night and that I would sew all of my kids’ outfits (ha!). (Oh dreams..) However, an amusing incident occurred. After I had my three children, I came to the realization that parenting is far more difficult than I had imagined. After everyone returns from their homes,

    When you’re in the need for comfort food, these make a really tasty and entertaining dinner idea!

    TIME FOR PREP: Ten minutes

    COOK TIME: twenty minutes

    COMPLETION TIME: thirty minutes

    Components

    1. One small, fully cooked fresh chicken breast OR 3/4 cup chopped leftover chicken
    2. One can of cream of chicken soup
    3. One cup of frozen mixed vegetables Roasted peas, carrots, corn, and green beans
    4. One container of chilled biscuit dough

    Guidelines

    • Turn the oven on to 375 degrees.
    • In a medium bowl, combine the chicken, mixed veggies, and cream of chicken soup; stir thoroughly.
    • Divide the biscuits into individual portions and transfer them to the well-greased muffin tins.
    • Apply pressure on the dough with your fingertips, beginning in the center and working your way up the sides of
    • Fill each chamber with the filling (about 2 Tablespoons each). Bake for 20 to 25 minutes at 375°F, or until bubbling and golden brown.

    Notes: 

    • If you would rather, you can use the chilled crescent roll dough instead of the chilled biscuit dough.
    • Simply cut dough into pieces or circles to fit inside the muffin tin. Its texture is solid and seasoned with biscuit dough.
    • Its texture will be softer and sweeter using crescent roll dough.
  • Doritos Taco Salad

    Doritos Taco Salad

    Doritos Taco Salad

     preparation: 10 mins

    cook:20 minutes 

    calories:150 K CAL 

    Taco-seasoned ground beef, crispy Nacho Cheese Doritos, and sweet, acidic Catalina dressing come together in this delectable potluck salad!

    I attended a Memorial Day BBQ with the future Mr. Bites’ extended family last weekend. Doritos Taco Salad was one of the appetisers given to the gathering. You read correctly, Doritos Taco Salad. I drooled. Seconds were mine. I wanted to consume everything in the enormous serving bowl. Do you realise how obsessed people get with Taco Bell’s Doritos tacos? I felt the same way about this salad.

    I quickly googled it when I got home, and a tonne of recipes that resembled the salad I was still dreaming about appeared. I was eager to share it with you all and add some lightheartedness of my own. I adore the sweet, tangy, tomato-y Catalina dressing and the taco-seasoned meat flavour with the crunchy Doritos. You could definitely use French dressing in place of it, as that’s what I tried in the original salad. Feel free to get inventive and try different ingredients, such as beans, corn or black olives (which will change the nutrition information). There are many ways to tailor it to your own preferences, but I kept it basic and it turned out fantastic.

    Let’s start Doritos Taco Salad

    Ingredients For Doritos Taco Salad

    1. One  pound of 95% lean ground beef
    2. One 1.25-oz package of low-sodium taco spice
    3. One medium-sized head of iceberg lettuce, chopped into bite-sized pieces (you can use these instructions if you’ve never chopped up an iceberg before).
    4. One medium-sized tomato chopped
    5. 4 oz. Shredded sharp cheddar cheese (like Cabot) with 50% less fat
    6. Four ounces of Doritos with nacho cheese, slightly torn into bite-sized pieces
    7. One cup of light Catalina (I used Kraft Lite Catalina) or French dressing

    Instructions For Doritos Taco Salad

    1. Using a wooden spoon, crumble the ground beef and brown it in a skillet over medium heat. When the taco seasoning packet is added, mix until thoroughly coated. Put aside.
    2. Combine the lettuce, tomatoes, cheese, and ground beef in a sizable serving bowl. Add the Doritos and dressing right before serving, tossing to coat.

    Adapted From: Women Living Well

     

  • Frozen Fruit Salad

    Frozen Fruit Salad

    Frozen Fruit Salad

    TIME FOR PREP: fifteen minutes
    Cooking time: 0 minutes
    ADVANCED TIME: Two hours
    COMPLETE TIME
    two hours fifteen minutes

    Fruit salad that is frozen is a throwback. This is a great old dish that’s both tasty and trendy for eating your fruit. We have it at home for all of our holiday feasts, but it would also make a great side dish for the summer!

    There are instances when a dish’s deliciousness is determined more by nostalgia than by taste. This is the case with frozen fruit salad, an indulgent delight that tastes so good that it will transport you back in time with just one bite. It is essentially a fruit salad that has been frozen into a slice able form after being folded into a sweet, creamy concoction. It’s creamy and chilled, but it allows the fruit’s natural flavour to come through. In my opinion, it also has a lot more longevity than its outmoded cousin, jelly salad.

    Gramme used this sweet and easy concoction of bananas, strawberries, and pineapple; your granny might have used cherries, a can of fruit cocktail, or some almonds. One of the good things about this is that you can substitute any fruit you happen to have on hand for the fruit. Several fruit combinations would work nicely because the secret to the enchantment is the frozen creamy concoction that unites everything.

    Ingredients For Frozen Fruit Salad

    1. One pint of chopped strawberries
    2. one 8-oz container softened cream cheese
    3. One twenty-oz can of crushed pineapple
    4. two bananas that have been cut or chopped
    5. two cups of whipped topping and additional for serving

    Instructions For Frozen Fruit Salad

    1. Using an electric mixer, thoroughly mix the cream cheese and strawberries in a size able basin.
    2. Incorporate the pineapple, bananas, and whipped topping using a wooden spoon or spatula.
    3. Transfer mixture to a 9 x 13-inch pan and freeze to solidify. (This can require up to a full day.)
    4. Let it thaw for ten to fifteen minutes before cutting it into squares and serving it.

    This recipe was modified from Hello Homebody.

     

     

     

  • Strawberry crunch cheesecake cons

    Strawberry crunch cheesecake cons

    REASONS I adore this strawberry-flavored recipe!

    Ingredients Required

    1. Cones with waffles
    2. Eight ounces of fresh strawberries Cool Whip.

    Regarding the crumb:

    1. sixteen to eighteen crushed Oreos in gold
    2. Three to four ounces Three ounces of butter Jello with strawberries

    Regarding the filling:

    1. Sixteen ounces of softened cream cheese
    2. Two tablespoons of all-purpose flour and ½ cup of granulated sugar
    3. One tsp vanilla essence
    4. Eight ounces Whip Cool

    Regarding the glaze:

    1. 1 1/2 cups of sugar powder
    2. Three to five tablespoons of heavy cream
    3. Half a teaspoon of extract from vanilla

    DIRECTIONS

    Set oven temperature to 375F. Break up sixteen to eighteen Oreos and mix in three to four ounces of butter. For five minutes, bake. Take off the heat. The consistency of the crumb should now be somewhat pasty. Toss in three ounces of strawberry gelatin and coat the waffle cones with the mixture.

    Using a hand mixer, beat the cream cheese in a large bowl for three to four minutes, or until perfectly smooth and lump-free. During this time, make sure to scrape the bowl at least twice.Mix thoroughly until completely mixed and frothy after adding the flour and sugar. Scrape the bowl’s bottom and sides. Once the mixture is smooth and frothy, add the vanilla extract and Cool Whip.

    Bake cones for five minutes at 375F. Take out of the oven and let cool. Spoon the cream cheese filling into each cone. Add some chopped fresh strawberries to the top of each cone.

    In a medium-sized bowl, put the powdered sugar.

    A tablespoon of heavy cream at a time is added until the desired consistency of your drizzle or icing is achieved. After thoroughly mixing in the vanilla extract, sprinkle it over the cones right away.