PST-Algerie

Author: Admin

  • 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.

  • Chocolate delight

    Chocolate delight

    Chocolate Delight

    One of Erin Napier’s favorite recipes from Ouida, her grandma, is chocolate pleasure.

    In use for 15 minutes

    Bake for 20 minutes.In

    30 minutes for cooling

    Ten minutes of standing

    Two hours for relaxation

    Time total: 3 hours, 15 minutes

    8 servings

    Chocolate delight, with its layers of vanilla and chocolate pudding and a few hours in the refrigerator, may just evoke memories of long summer nights. That is Erin Napier’s situation

    Ingredients

    1. 1/2 cup flour that self-rises
    2. 1 1/2 cups of toasted pecans, chopped
    3. Half a cup of melted unsalted butter
    4. One (8-oz) package softened cream cheese
    5. One cup of powdered sugar, unsifted
    6. One sixteen-oz container of frozen whipped topping (like Cool Whip), thawed and split
    7. Four glasses of whole milk
    8. One package (5.9 oz) of instant chocolate pudding mix
    9. One (3.4-oz) package of instant pudding mix, vanilla
    10. (Optional) chocolate syrup

    Procedure

    1-Assemble the ingredients:

    • Get the baking dish and oven ready:
    • Turn the oven on to 350°F. Apply cooking spray to a 13 x 9-inch baking dish.

    2-Prepare the crust:

    • In a bowl, stir together butter, pecans, and flour. Evenly pat mixture into all corners of baking dish and press mixture into dish in thin layer.
    • Bake for about 20 minutes, or until set. Take out of the oven and allow it to cool for around half an hour.

    3-Create the cream cheese layer:

    • Cream cheese should be beaten for two minutes on medium speed with an electric mixer to make it creamy. Add powdered sugar gradually and beat for 45 to 1 minute, or until well combined.
    • Incorporate one cup of the defrosted whipped topping. Evenly distribute mixture over chilled crust.
    • Drizzle mixture over cream cheese layer; top with leftover whipped cream.

    4-Drizzle with chocolate:

    • If desired, drizzle with chocolate syrup.
    • Put the dessert in the refrigerator for at least two hours or up to eight hours.
  • Banana bread

    Banana bread

    Banana bread

    The most delicious, moist loaf with lots of banana flavor is produced with this banana bread recipe. Why give up on the flavor of bananas? My dish is highly recommended by friends and family, who adore it! Toasting it enhances its flavor. Have fun!

    15 minutes for preparation

    Cooking Time: One Hour

    One hour and fifteen minutes in total

    Twelve servings

    Result: One nine by five-inch loaf

    What Is the Shelf Life of Banana Bread?

    Room temperature banana bread keeps for about four days. Banana bread will keep for two to four months in the freezer.

    Is Banana Bread Freezer Friendly?

    Banana bread freezes well, yes! Tightly wrap one layer of store wrap and then another layer of aluminum foil around the cooled loaf. If your aim is not to thaw the entire loaf at once, you can alternatively freeze each slice separately.

    Ingredients

    1. Two cups of all-purpose flour
    2. One tsp baking soda
    3. One-half teaspoon of salt
    4. Half a cup of brown sugar
    5. Half a cup of butter
    6. two big, beaten eggs
    7. Two ⅓ cups of overripe bananas mashed

    Guidelines

    • Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 5-inch loaf pan very lightly.
    • In a large bowl, mix together flour, baking soda, and salt. In a large separate basin, beat butter and brown sugar together with an electric mixer until creamy.
    • Add eggs and mashed bananas and stir until thoroughly combined. Mix the flour mixture with the banana mixture until it’s just blended. Fill the prepared loaf pan with batter.
    • Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
    • After the bread has cooled in the pan for ten minutes, remove it and let it cool fully on a wire rack.

    Nutrition Information

    (per serving)

    Saturated fat: 5g–26%,

     total fat 9g–11%

    51 mg of cholesterol17%

    226 milligrams of sodium10%

    35g of total carbohydrates13%

    dietary fiber (2g–5%)

    16g of total sugars

    4g of protein Three milligrams of vitamin C16% 

    Calcium 21 mg2%

     Iron 1 mg7%

    182 milligrams of potassium4%

  • Mexican Tortilla Casserole

    Mexican Tortilla Casserole

    Mexican Tortilla Casserole

    Mexican Tortilla Casserole is a simple vegetarian dish that’s great for potlucks or evening dinners. To make the dish heartier, you may just add meat! This recipe for tortilla casserole is a simple make-ahead dish that works well for entertaining as well as freezing and reheating. You can put everything together ahead of time and bake it 20 minutes before supper.

    Because it’s quick, simple, and keeps well in the fridge for several days, this Mexican tortilla casserole is an ideal meal to make ahead of time for the next week. Additionally, you may freeze the leftovers after chopping it into single serving pieces. It’s excellent as leftovers. It’s tasty, cheesy, and satisfying. Whether you’re cooking it ahead of time for the coming week or It is really satisfying to serve this dish the same day.

    Ingredients

    1.  One pound of ground beef
    2. half a cup of finely chopped onion
    3. One packet of taco spice blend
    4. Two cups of cheddar cheese, shredded
    5. One can of refried beans (warming them in the microwave helps them spread more easily)
    6. 1 cup of cooked rice (Minute Rice was my choice).
    7. One can of Mexican blend corn (drained) will barely fill up half of it.
    8. Four to five big wheat tortillas Eight ounces of thick, chunky salsa—you may get it mild or hot

    Guidelines:

    • Apply cooking spray to a casserole dish, circular cake pan, or spring form.
    • Drain and brown the ground meat and onion.
    • Add the taco spices and heat as directed on the package.
    • Place one tortilla in the bottom of the baking dish, then cover it with one-third of the beans, one-third of the meat, and a sprinkling of cheese.

    Second layer:

    • half a tortilla, half rice, half salsa, half corn, and half cheese
    • Layer three: 1/3 of beans, 1/3 of pork, and 1/3 of cheese
    • tortilla with four layers. Meat, beans, rice, corn, salsa, and cheese
    • Remove the foil and bake for an additional 10 to 15 minutes at 350 degrees. Bake for approximately 40 minutes. Wait five minutes before chopping.
    • Top with sour cream, chopped onion, and shredded lettuce, if like, after baking.
  • Cream cheese pie

    Cream cheese pie

    Cream cheese pie 

    Try this Cream Cheese Pie for a dessert that is sheer bliss! A silky cream cheese filling topped with a buttery graham cracker crust, with a hint of lemon and vanilla. It’s very simple and wonderful.

    TIME FOR PREP: thirty minutes
    Cooking time: twelve minutes
    TIME TO CHILL: four hours
    A total of four hours forty-two minutes

    Ingredients

    1. Half cup graham cracker crumbs
    2. One forth cup powdered sugar
    3. One forth teaspoon salt
    4. Half teaspoon ground cinnamon
    5. Five tablespoons unsalted butter melted

    Filling

    1. 12 ounces cream cheese room temperature
    2. 1 14- ounce can sweetened condensed milk
    3. ⅓ cup fresh lemon juice
    4. One teaspoon vanilla extract
    5. 1 21- ounce can pie filing for topping

    Procedure

    • optional Preheat the oven to three twenty five degrees Fahrenheit.
    • In a medium bowl, mix together the graham cracker crumbs, powdered sugar, salt, and cinnamon. Add the melted butter and mix until it resembles damp sand.
    • Press the crust into a nine-inch pie dish using your fingers. Bake for twelve minutes and let cool completely.g
    • In a large bowl add the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat until smooth.
    • Pour the filling into the cooled crust and smooth over the top.
    • Refrigerate for at least four hours before serving. If desired, top with pie filling, such as cherry, strawberry, or blueberry. 

    Nutritional value

    758 kcal of calories nine

    Four g of carbohydrates one

    One g of protein

    Fat (g): thirty seven
    Twenty two g of saturated fat
    Two g of polyunsaturated fat
    Ten g of monounsaturated fat
    0.4g of trans fat
    106 mg of cholesterol
    529 milligrams of sodium
    394 milligrams of potassium
    Two g of fiber
    Seventy three g of sugar
    1244 IU of vitamin A
    Twenty nine mg of vitamin C
    303 mg of calcium
    Iron: two milligrams