Category: Recipes

These mini cheese balls are a delightful, savory appetizer perfect for parties and gatherings. They’re packed with flavor and coated with a crunchy nut and wasabi pea mixture.

Ingredients:
Two 8-ounce packages cream cheese (at room temperature)
¾ cup grated Parmesan cheese
⅓ cup grated Asiago cheese
¼ cup grated Romano cheese
2 cloves garlic (minced)
1 tbsp + 1 tsp everything bagel seasoning
1 medium jalapeño pepper (pith and seeds removed, minced)
1 each mini bell peppers (red, yellow, and orange, pith and seeds removed, minced)
½ cup fresh parsley (washed, stems removed, chopped)
1 cup mixed assorted nuts
½ cup wasabi peas (crushed)
Instructions:
Prepare Cheese Mixture:

In a medium bowl, combine the softened cream cheese, Parmesan, Asiago, Romano, garlic, everything bagel seasoning, minced jalapeño, mini bell peppers, and chopped parsley. Mix well.
Prepare Coating:

Place the mixed nuts and crushed wasabi peas into a food processor. Pulse until they are chopped into a coarse mixture. Spread the mixture out on a plate.
Form and Coat Cheese Balls:

Using a 2-tbsp scoop, scoop a portion of the cheese mixture into your palm and roll into a ball. Dredge each ball through the nut and wasabi pea mixture, coating evenly. Repeat until all cheese balls are coated.
Serve:

Arrange the mini cheese balls on a serving tray or separate plate. Place a cracker into the top of each mini cheese ball for easy serving.
Enjoy these tasty mini cheese balls as a flavorful snack or appetizer at your next event!

Ingredients:

1 can of full-fat coconut milk (13.5 ounces)

2 tablespoons of cocoa powder without sugar

1/4 cup of cold water

Directions:
1. Cool the coconut milk.

Put the coconut milk can in the fridge overnight. This step is very important because it helps the cream separate from the liquid and become solid, which makes it easier to whip.

Get ready the foundation:

The following day, gently open the cold coconut milk can without shaking it. Put the hardened coconut cream into a bowl. Keep the rest of the liquid for making smoothies or other dishes.

Beat the coconut cream:
Utilize an electric mixer to beat the coconut cream until it becomes airy and fluffy, which should take around 3-5 minutes. The consistency should be like whipped cream.

4. Include Cocoa Powder:

Sprinkle the cocoa powder over the whipped coconut cream to prevent clumps. Carefully mix the cocoa into the cream until it is completely combined, being careful not to let the mixture lose air.

5. Make sure everything is the same.

If the mousse becomes too thick when you add the cocoa powder, gradually stir in some cold water, one tablespoon at a time, until you get the texture you want.

Relax:

Put the mousse in a bowl or separate cups and place it in the refrigerator for at least one hour. This helps the mousse firm up and enhance its taste.

After cooling, you can serve your chocolate mousse as it is, or add a bit of cocoa powder or coconut flakes on top for a fancier presentation.

Advantages of This Sweet Treat:

This chocolate dessert is simple to prepare and is good for you. Coconut milk is rich in vitamins and minerals, making it a good choice for people who cannot digest lactose or want to avoid dairy products. Cocoa powder, which has many antioxidants, can help improve heart health and make you feel happier.

Indulge in this rich chocolate dessert whenever you crave something sweet without feeling guilty. It shows how basic ingredients can turn into something really amazing.

Love cheesecake? Love pumpkin? These Pumpkin Cream Cheese Bars are the perfect combo of creamy, sweet, and spiced, all layered on a buttery graham cracker crust. A guaranteed crowd-pleaser for fall gatherings or a cozy night in!

Ingredients:

1-1/2 cups graham cracker crumbs
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
Cream Cheese Filling:

12 ounces cream cheese, softened
1 cup sugar
3 large eggs
Pumpkin Filling:

1 can (15 ounces) solid-pack pumpkin
3 large eggs, separated
3/4 cup sugar, divided
1/2 cup 2% milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 envelope unflavored gelatin
1/4 cup cold water
Topping:

1 cup heavy whipping cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Combine crumbs, sugar, and cinnamon; stir in melted butter. Press into a 13×9-inch baking dish.
Beat cream cheese until smooth. Add sugar and eggs; beat until fluffy. Pour over crust and bake 15-20 minutes until set. Let cool.
In

Orange Dreamsicle Salad is a light, refreshing dessert that brings back the sweet, nostalgic memories of enjoying an orange creamsicle on a hot summer day. This simple, no-bake dessert combines the tangy taste of orange with creamy, fluffy goodness to create a dish that’s perfect for picnics, potlucks, or just a family treat. The vibrant orange color and the smooth, creamy texture make it as appealing to the eye as it is to the palate.

Orange Dreamsicle Salad is a crowd-pleaser for several reasons. Its creamy texture and sweet citrus flavor make it a refreshing treat that complements a variety of meals. It’s also incredibly easy to make, requiring minimal ingredients and no baking. This dish is perfect for those who love a sweet treat but want something lighter than a traditional cake or pie.

Whether you’re serving it at a summer barbecue, a holiday gathering, or just as a sweet ending to a family dinner, Orange Dreamsicle Salad is sure to be a hit. Its delightful combination of flavors and textures will transport you back to the carefree days of summer, making it a dessert that’s both comforting and enjoyable

INGREDIENTS YOU’LL NEED:

To create this delightful Orange Dreamsicle Salad, gather the following ingredients:

• 1 (3 oz) package of orange-flavored gelatin (Jell-O)
• 1 cup boiling water
• 1/2 cup cold water
• 1 (3.4 oz) package of instant vanilla pudding mix
• 1 (8 oz) container of whipped topping (Cool Whip), thawed
• 1 (15 oz) can of mandarin oranges, drained
• 1 (8 oz) can of crushed pineapple, drained
• 1 cup mini marshmallows

INSTRUCTIONS:

Step 1: Prepare the Gelatin Base

1. In a large mixing bowl, pour the orange-flavored gelatin powder.
2. Add 1 cup of boiling water to the gelatin and stir until it is completely dissolved.
3. Pour in 1/2 cup of cold water, mix well, and place the bowl in the refrigerator to chill for about 30 minutes, or until the gelatin is slightly thickened but not fully set.

Step 2: Add the Pudding Mix

1. Once the gelatin has thickened, whisk in the instant vanilla pudding mix.
2. Stir until the pudding mix is fully incorporated and the mixture is smooth.

Step 3: Fold in the Whipped Topping

1. Gently fold the thawed whipped topping into the gelatin and pudding mixture.
2. Continue folding until the whipped topping is fully combined and the mixture is light and fluffy.

Step 4: Add the Fruit and Marshmallows

1. Carefully fold in the drained mandarin oranges and crushed pineapple.
2. Add the mini marshmallows and gently stir until evenly distributed throughout the salad.

Step 5: Chill the Salad

1. Cover the bowl with plastic wrap or a lid and place it in the refrigerator.
2. Allow the Orange Dreamsicle Salad to chill for at least 2 hours, or until fully set and the flavors have melded together.

Step 6: Serve and Enjoy

1. Once chilled, scoop the Orange Dreamsicle Salad into individual bowls or serve it as a side dish.
2. Garnish with additional mandarin orange slices or a dollop of whipped topping if desired.

Tips for a Perfect Orange Dreamsicle Salad

• Make it ahead: This salad is an ideal make-ahead dessert. Prepare it the night before your event, so it has plenty of time to chill and set.
• Use fresh fruit: If you prefer, you can substitute fresh mandarin oranges or pineapple for the canned varieties. Just make sure to thoroughly drain any excess liquid to prevent the salad from becoming too watery.
• Add a twist: For an extra pop of flavor, consider adding a splash of orange extract or a handful of shredded coconut to the mix.
• Customize the texture: If you like a bit of crunch, consider folding in some chopped pecans or walnuts.

This cheesy potato and cabbage casserole is a hearty and comforting dish that’s perfect for a family meal. Packed with tender potatoes, sautéed cabbage, and a blend of spices, this casserole is topped with melted cheddar cheese for a rich and satisfying finish. The creamy sauce made from eggs, milk, and sour cream binds everything together, making it a delightful dish that’s both easy to prepare and full of flavor. Enjoy this casserole as a main course or a delicious side dish.

Preparation Time

• • Total Preparation Time: 50 minutes
  • Active Preparation Time: 25 minutes

• Baking Time: 30 minutes

Ingredients

For the Casserole:

• • 400 g cabbage (14 oz)
  • 450 g potato (1 lb)

• • 4 tbsp cooking oil
  • 150 g onion (5 oz)
  • 130 g carrot (4.5 oz)

• • 1 bell pepper
  • 1 red chili pepper
  • 1 tsp red chili flakes

• • 1 tsp ground black pepper
  • 1 tsp salt
  • 200 g cheddar cheese, grated (7 oz)

For the Sauce:

• • 3 eggs
  • 170 ml milk (⅔ cup)
  • 170 g sour cream (6 oz)

• • 3 tbsp cooking oil
  • 10 g fresh parsley, chopped (⅓ oz)
  • 4 tbsp all-purpose flour

• 10 g baking powder (⅓ oz)
• 1 tsp salt

Equipment Needed

• • Oven

• • Baking dish (9.5 x 14 x 2 inches | 24 x 35 x 5 cm)
  • Pan with a lid
  • Cutting board

Directions

1. Prepare the Vegetables:
   • Cut the potatoes, onions, and bell pepper into small dices. Slice the cabbage and carrot into thin strips. Chop the parsley.
2. Cook the Vegetables:
   • Heat a pan with 3 tbsp of vegetable oil over medium heat. Add the onions and sauté for 5 minutes
     1. 1. • • Add the diced potatoes, stir, cover with a lid, and cook over low heat for 5 minutes.
             • Add the cabbage, carrot, bell pepper, and chili pepper to the pan. Cover with the lid and simmer for another 5 minutes, stirring occasionally.
             • Stir in the ground black pepper, red chili flakes, and salt. Cover and simmer for 5 more minutes over low heat. Allow the veggies to cool.

            

        2. Prepare the Sauce:
           • In a large bowl, whisk together the eggs, milk, sour cream, salt, and 3 tbsp of vegetable oil. Add the flour and baking powder, and whisk until smooth. Stir in the chopped parsley.

      

     1. 1. Assemble the Casserole:
           • Preheat your oven to 350°F (180°C).
           • Grease a baking dish with 1 tbsp of vegetable oil. Spread the cooled vegetable mixture evenly in the dish. Pour the sauce over the vegetables, mixing gently to combine.

      

     1. 1. Bake the Casserole:
           • Bake the casserole for 25 minutes at 350°F (180°C).
           • Remove the dish from the oven, sprinkle the top with grated cheddar cheese, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

      

     1. Serve:
        • Serve the potato and cabbage casserole hot. It pairs well with a dollop of sour cream or your favorite sauces.

     Cooking Tips

     • • You can substitute cheddar cheese with mozzarella for a milder flavor.

      

     • Feel free to add other vegetables like zucchini, mushrooms, or broccoli to customize the casserole.
     • Ensure the vegetables are well-cooked before adding them to the casserole to avoid excess moisture.

This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

How To Make Best Chocolate Chip Cookies:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

These Garlic Steak and Potato Foil Packets are an easy family dinner recipe for summer. They turn out so delicious with plenty of buttery and garlicky flavor.

Cook them on the grill/campfire or in the oven for a simple dinner at home or on the road!

Ingredients

• 2 pounds lean sirloin steak, trimmed and cut into 2-inch chunks
• 1 pound baby yellow potatoes, quartered or halved to your liking
• 1 tablespoon minced garlic (adjust to taste)
• 2 teaspoons Italian seasoning (alternatively, a mix of dried oregano, thyme, and parsley)
• 1 teaspoon onion powder
• 3 tablespoons olive oil
• Salt and freshly ground pepper, to taste

How To Make Garlic Steak and Potato Foil Packets

If you’re planning to bake these delectable foil packets in the oven, preheat it to 425°F (220°C) to ensure even cooking.

Mix & Marinate: In a generously-sized mixing bowl, combine the lean sirloin steak chunks, baby yellow potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and freshly ground pepper. Gently toss the ingredients until they are well-coated with the flavorful seasonings.

Packet Prep: Divide the steak and potato mixture evenly among four 12×12 inch aluminum foil sheets. Carefully seal the contents to create neat and secure foil packets. This ensures that the flavors are trapped inside and intensify during the cooking process.

Cooking Options:

• Grilling: If you’re using a grill, place the foil packets over high heat for approximately 10 minutes on each side. Keep a close watch to achieve your preferred level of doneness for both the steak and potatoes.
• Oven: If you’re opting for baking, position the foil packets on a baking sheet and place them in the preheated oven. Allow them to bake for about 20 minutes or until the steak and potatoes reach the desired level of tenderness.

Serve with Style: Once your foil packets are cooked to perfection, carefully open them (watch out for the steam!). For an extra zesty touch, garnish with fresh parsley. You can serve the dish directly from the foil or plate it up for a visually appealing presentation.

A delicious easy to make Casserole this scrumptious Chicken Bubble Biscuit Bake is loaded with tender juicy chicken in a creamy ranch and bacon filling, topped with refrigerator biscuits and golden crispy cheese!

I took to Instagram and asked y’all what recipe you wanted me to post next. This Chicken Bubble Biscuit Bake was the overwhelming favorite! Y’all have the best taste. That’s why you’re my friends! 

They wanted the wonderful Chicken pocket dinner made with store bought crescent dough stuffed with chicken filling and baked. It’s a great recipe, but not super practical for a camping situation.

Ingredients

• 3 cups cooked chopped chicken, or canned chicken
• 2 cans cream of chicken soup
• 1 1/2 cups sour cream
• 1 cup grated cheese
• 2 Tablespoons Ranch dressing mix
• 1/4 cup cooked, chopped bacon
• 1 (12 oz) can refrigerator Grands Jr Biscuits
• 1 additional cup grated cheese for top of casserole

Crescent Rolls are not just Holiday dinners or special times. Today, we use crescents for so many different meals and food items. These Sausage and Cream Cheese Crescents are the bomb! They are savory and delicious.

They make a perfect breakfast! Serve them up with a side of eggs and you have a full meal right there.

Ingredients

• 1 lb. Ground sausage, breakfast, Italian or other
• 1 C. Shredded cheese of choice
• 8 oz. Cream cheese softened
• 2 Cans refrigerated crescent rolls
• Pepper to taste

How To Make Sausage Cream Cheese Crescents

1. Preheat the oven to 375 degrees.
2. Roll the crescent rolls out flat, and cut each triangle in half lengthwise.
3. Cook the ground sausage until it is completely browned.
4. Add the cooled ground sausage to a mixing bowl with the cream cheese and shredded cheese of your choosing as well as pepper to taste. Stir to combine completely.
5. Spoon a small ball of the sausage mixture into the top of each piece of crescent roll where it is fattest.
6. Starting at the widest end, roll the crescent roll dough over the sausage filling forming a mini stuffed crescent roll.
7. Bake for 15 minutes until golden brown and cooked through.

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