Category: Recipes

Mint Chocolate Chip Ice Cream
A refreshing twist with a hint of mint and crunchy chocolate chips.

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tsp peppermint extract
Green food coloring (optional)
3/4 cup chocolate chips
Directions:

Add peppermint extract to the base and churn. Mix in chocolate chips before freezing.

Rich vanilla ice cream filled with crushed chocolate sandwich cookies.

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tsp vanilla extract
1 cup crushed chocolate sandwich cookies
Directions:

Churn the base, then mix in the crushed cookies. Freeze until set.

In the hustle and bustle of our daily lives, finding time for a hearty breakfast can be challenging. But what if I told you that you could prepare a delicious breakfast in just 5 minutes? Yes, you read that right! This easy breakfast recipe is not only quick to make but also incredibly tasty. With simple ingredients and minimal effort, you can start your day on a flavorful note.

Ingredients

1. 3 eggs
2. 50 grams of white cheese
3. 50 grams grated cheddar cheese
4. 1 glass of water Milk
5. 6 sprigs of parsley
6. 1 hot pepper
7. 1 teaspoon red pepper flakes
8. 1 teaspoon of salt
9. 1 packet of baking powder
10. 4.5 cups of flour

How to Make an Easy Breakfast Recipe

1. Mixing the Ingredients:
   • Take the eggs into the kneading bowl and mix them thoroughly.
   • Add grated cheddar cheese and white cheese to the bowl and mix well.
   • Incorporate grated capia pepper, green pepper, finely chopped parsley, salt, chili pepper, baking powder, and milk into the mixture. Mix until well combined.
2. Kneading the Dough:
   • Slowly add flour to the mixture while kneading.
   • Continue kneading until you achieve a soft dough that slightly sticks to your hands.
3. Dividing and Shaping the Dough:
   • Divide the dough into two equal pieces.
   • Sprinkle some flour on the table and gently press the dough to form meringues.
   • Use a cutting card to cut the dough into triangular pieces.
4. Frying the Breakfast Delights:
   • Pour liquid oil into a pan and heat it.
   • Once the oil is hot, place the dough pieces into the pan.
   • Cook until both sides are golden brown, ensuring the dough is cooked through.
5. Serve and Enjoy:
   • Once cooked, remove the breakfast delights from the pan.
   • Serve hot and enjoy with your favorite beverage!

Ingredients:

For the Crust:

• • 200 grams (7 ounces) rolled oats
  • 1 pinch of salt

• • 7 grams (0.25 ounces) baking powder
  • 2 apples
  • 10 ml (0.3 fl oz) lemon juice

• 1 egg
• Olive oil (for greasing the pan)

For the Filling:

• • 900 grams (32 ounces) apples (about 4-5 medium apples)
  • 15 ml (0.5 fl oz) lemon juice
  • Sweetener or honey, to taste

• • 7 grams (0.25 ounces) ground cinnamon
  • 60 grams (2 ounces) dried cranberries or raisins
  • 70 grams (2.5 ounces) walnuts, chopped

Instructions:

1. 1. Prepare the Crust: In a blender or food processor, grind the rolled oats into a fine, flour-like consistency.
   2. In a large mixing bowl, combine the ground oatmeal, salt, and baking powder.
   3. Peel, core, and grate the 2 apples. Toss the grated apples with the lemon juice to prevent browning.

1. Add the grated apples and egg to the dry ingredients in the bowl. Mix well until a thick batter forms.

Tips:

• • For a more rustic texture, you can pulse the oats in the blender a few times instead of grinding them into a fine powder.

• If you don’t have a blender or food processor, you can use a rolling pin to crush the oats in a sealed plastic bag.

5. 5. Preheat the Oven and Grease the Pan: Preheat your oven to 180°C (360°F). Lightly grease a baking dish with olive oil.

       

5. 5. Assemble the Crust: Pour the oatmeal batter into the prepared baking dish and spread it evenly with your hands to form a compact crust.

   6. Prepare the Filling: Peel, core, and chop the remaining apples (about 900 grams) into bite-sized pieces.

       

   7. Cook the Apples: In a large saucepan over medium heat, combine the chopped apples, lemon juice, and ground cinnamon. Cook for 15-20 minutes, or until the apples are softened and tender.

Tips:

• • If the apples start to stick to the pan, add a tablespoon or two of water and continue cooking.
  • For a sweeter filling, taste the apples after cooking and add your preferred sweetener or honey to taste.

9. 9. Incorporate the Dried Fruit and Nuts: While the apples are cooking, soak the dried cranberries or raisins in a bowl of cold water for 15-20 minutes. Drain the soaked fruit before adding it to the apple mixture.

       

   10. Combine Filling and Crust: Once the apples are cooked and the dried fruit is drained, add the chopped walnuts to the apple mixture and stir to combine. Pour the apple filling over the oatmeal crust in the baking dish.

        

   11. Bake the Cake: Bake the cake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

        

9. Cool and Serve: Remove the cake from the oven and let it cool completely before slicing and serving. Enjoy your delicious sugar-free apple cake!

Apple Pie Dough (20 cm diameter):
– 250g Flour
– 1 tsp Baking Powder
– 90g Butter
– A pinch of Salt
– 2 Egg yolks
– 40g Sugar

 Apple Layer:
– 3 Apples (~500g)
– 40g Sugar
– 4-5 tbsp Lemon Juice

 Soufflé Cream:
– 2 Egg whites
– 40g Sugar
– 1 tsp Vanilla Sugar
– 400g Natural Yogurt (or sour cream)
– 30g Corn Starch

 Instructions:

1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
6. Spread the soufflé cream over the baked apple pie.
7. Chill and enjoy your melt-in-your-mouth dessert!

What You’ll Need

I’ve kept the ingredients simple but delicious:

For those amazing biscuits:

• 1 package Cheddar Bay Biscuit Mix (life is short, let’s make it easy!)
• 1 tsp garlic (because there’s no such thing as too much garlic)
• 1 tsp Italian seasoning
• For that incredible crab filling:
  • 1 pound lump crab meat (fresh is amazing, but don’t stress if you need to use frozen)
  • ¼ tsp paprika for that perfect color and flavor
  • ½ tsp onion powder
  • ½ cup mayo, plus extra if needed (we want these nice and moist!)
  • 1 tbsp mustard
  • ½ sleeve Ritz crackers, crushed into crumbs
  • 1 cup grated parmesan (the real stuff, please!)

  Let’s Get Cooking!

First things first – let’s get that oven heating to 375°. While it’s warming up, mix your biscuit mix according to the package. I love using two muffin tins for these – just give them a good spray with nonstick spray and you’re ready to roll!

Next up is my favorite part – the crab mixture! This is where the magic happens. Toss your crab meat into a bowl and mix in all those yummy seasonings. Don’t be shy with the mayo – if it seems a little dry, add more until it’s just right. The crushed crackers help hold everything together, kind of like in a crab cake.

Here’s where the fun really starts! Take your floured hands (trust me, you’ll want the flour to prevent sticking) and grab a nice scoop of that biscuit mix. Make a little well in the middle – kind of like you’re making a tiny bowl. This is where our crab mixture is going to nestle in.

Scoop some of that delicious crab filling right into the center of your biscuit dough cup. Then, grab a bit more dough and gently cover the top, sealing in all that goodness. Don’t worry if they’re not perfect – these are meant to be rustic and homemade!

Pop each stuffed biscuit into your prepared muffin tins. Once they’re all nestled in there, they’ll need about 12-15 minutes in the oven. You’re looking for that perfect golden brown color – you’ll know they’re done when your kitchen smells absolutely amazing!

But wait, we’re not done yet! Here’s my favorite finishing touch: mix some melted butter with a teaspoon of lemon juice and brush it all over those hot biscuits. That little hint of lemon really makes the crab flavor shine!

Quick Tips From My Kitchen to Yours:

• Fresh crab is amazing, but don’t stress if you need to use frozen or canned lump crab
• The biscuit dough might feel sticky – keep those hands floured!
• If your crab mix feels dry, add a touch more mayo
• These freeze beautifully for up to 2 months (if they last that long!)
• Store any leftovers in a ziplock bag in the fridge for up to 2 days

Makes 18 delicious stuffed biscuits that’ll have everyone thinking you spent hours in the kitchen. And hey, no need to tell them how easy they really were – that’ll be our little secret!

Ingredients:

– 3 cups cooked chicken, shredded
– 1 can (10.5 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup cheddar cheese, shredded
– 1/2 cup green onions, diced
– 2 cups crushed buttery crackers
– 1/2 cup (1 stick) butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, cheddar cheese, and green onions.
3. Pour the mixture into a greased 9×13-inch baking dish.
4. In another bowl, mix crushed crackers with melted butter.
5. Spread the cracker mixture evenly over the chicken mixture.
6. Bake for 30-35 minutes or until golden and bubbly.

Notes:

Feel free to add your favorite veggies to the mix for extra flavor!
Swap cheddar cheese with any cheese of your choice for a different taste.

Prep Time: 15 mins | Cooking Time: 35 mins

Ingredients:

– 2 cups corn (fresh or frozen)
– 1 cup sour cream
– 1/2 cup (115g) butter, melted
– 1 box (8.5 oz) cornbread mix
– 1 cup shredded cheese (cheddar or your choice)
– 1/4 cup chopped green onions (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix corn, sour cream, melted butter, cornbread mix, and cheese until combined.
3. Fold in green onions if using, and season with salt and pepper.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Bake for 45-50 minutes until golden and set in the middle.

Notes:

Feel free to add cooked chicken or substitute with other veggies for extra flavor.
Top with extra cheese before baking for a cheesy crust!

Prep Time: 15 mins | Cooking Time: 50 mins

This Ham and Cheese Crustless Quiche is a simple, low-carb dish that’s perfect for breakfast, brunch, or a light dinner.

Packed with savory ham, melted cheese, and creamy eggs, it’s easy to prepare and utterly delicious.

Preparation Time

• Prep Time: 10 minutes
• Cooking Time: 30–35 minutes
• Total Time: 40–45 minutes

Ingredients

• 6 large eggs
• 1 cup (240ml) milk (or half-and-half for creaminess)
• 1/4 cup (60ml) sour cream (optional for extra richness)
• 1 cup (100g) shredded cheddar cheese
• 1 cup (100g) diced ham
• 1/4 cup (25g) grated Parmesan cheese
• 1/2 cup (50g) diced onion
• 1/4 cup (25g) chopped green bell pepper (optional)
• 1 teaspoon dried parsley
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional for flavor)

Directions
Prepare the Egg Mixture:

• Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish or a similar baking dish.
• In a large mixing bowl, whisk together the eggs, milk, sour cream (if using), salt, black pepper, parsley, and paprika until well combined.

Add the Fillings:

• Layer the diced ham, shredded cheddar cheese, Parmesan cheese, onion, and bell pepper (if using) evenly in the prepared dish.
• Pour the egg mixture over the top, ensuring the ingredients are evenly distributed.

Bake the Quiche:

• Place the dish in the preheated oven and bake for 30–35 minutes, or until the quiche is set in the center and lightly golden on top.
• Check doneness by inserting a toothpick into the center; it should come out clean.

Serve:

• Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.

5 Serving Suggestions

• Pair with a fresh garden salad for a light meal.
• Serve with a side of roasted potatoes or hash browns for breakfast.
• Add a dollop of sour cream or salsa for a zesty kick.
• Enjoy alongside fresh fruit and toast for brunch.
• Pair with a warm cup of tea or coffee.

Cooking Tips

• For a vegetarian version, replace ham with sautéed mushrooms or spinach.
• Use your favorite cheeses like Gruyère, Swiss, or mozzarella for variety.
• Add a pinch of nutmeg for extra flavor in the egg mixture.
• Store leftovers in the fridge for up to 3 days; reheat in the oven or microwave.

Nutritional Benefits

• Eggs: High in protein and essential nutrients.
• Ham: A lean source of protein.
• Cheese: Rich in calcium and flavor.

Dietary Information

• Gluten-free.

Nutritional Facts (Per Slice – Makes 6)

• Calories: 180
• Protein: 14 g
• Carbohydrates: 3 g
• Fat: 12 g
• Fiber: 0 g
• Sugar: 1 g

Why You’ll Love This Recipe

• Quick and easy to prepare with pantry staples.
• Versatile and customizable with your favorite ingredients.
• Great for meal prep or leftovers.
• Low-carb and gluten-free, perfect for a variety of diets.

Conclusion
This Ham and Cheese Crustless Quiche is a delicious and versatile dish that’s sure to become a family favorite.

Ingredients:

°6 pieces Steak Um Sliced ​​Steaks (frozen) or 1/2 pound rib eye very very thinly sliced

°1 tablespoon vegetable oil

°1 whole Vidalia onion, chopped

°3 slices of American cheese, cut into 3 strips each

°6 whole sheets of Eggroll.

°1 cup Whiz cheese for dipping.

°½ cup banana peppers.

°Small bowl of water to wet your fingers.

°Vegetable Oil, For Frying.

PREPARATION:

This will make 6 magnificent rolls, slice in the center to fill as tidbits, or present with potato fries and call it a dining experience! They will know how to fulfill you!
Sauté the onions in a sprinkle of the spread until delicate, around 3 minutes.
Cook the steak – it cooks rapidly takes about some time. Do it in a gathering so as not to crowd. Coat the steak dry to eliminate a portion of the oil.
Put around 1 meat steak on a sweeping of eggroll, sprinkle with about a teaspoon of sautéed onion and 1/3 of some cheddar. Roll the eggroll. Dunk your finger in the water and run it along the edge of the liner to splash it, then right now seal. Do likewise with the terminations… press together to close and cover the sides to make little triangles, drench to close. Store on a plate, repeat the cycle with overabundance coatings and trimmings.
Heat your oil (to 375 F) for searing. Broil for under a second (particularly if utilizing a profound fryer). You simply need the eggroll to get a firm, sparkly brown. Pipe onto a plate got on a paper towel until you are finished with the whole burn.

Enjoy !