Ingredients:
1. 1 quart of vanilla ice cream
2. 1 cup of pickles, chopped
3. 1/2 cup of pickle juice
4. 1/4 cup of sugar

Directions:
1. Take the vanilla ice cream out of the freezer and let it soften for about 10 minutes.
2. In a bowl, mix the chopped pickles, pickle juice, and sugar together until well combined.
3. Gently fold the pickle mixture into the softened ice cream until evenly distributed.
4. Pour the ice cream mixture into a loaf pan or airtight container, and smooth out the top.
5. Cover the pan with plastic wrap and place it in the freezer for at least 4 hours to firm up.
6. Once the ice cream is frozen, scoop it into bowls or cones and enjoy the unique flavor combination of tangy pickles with sweet ice cream!

Ingredients:
– 4 cups (32 oz) soursop pulp, seeds removed
– 1 3/4 cups (14 oz) sweetened condensed milk
– 1 cup (8 oz) whipped cream
– 1 tsp mixed essence or vanilla essence

Directions:
1. Prepare the Pulp:
– If your soursop pulp has seeds, remove them. Blend the pulp until smooth.

2. Mix the Ingredients:
– In a large bowl, combine the pureed soursop pulp and sweetened condensed milk. Mix well.

3. Add Whipped Cream:
– Gently fold in the whipped cream until the mixture is smooth and creamy.

4. Flavor It Up:
– Add bitters (if using) and vanilla or mixed essence. Taste and adjust the flavor as needed.

For an Ice Cream Machine:
5. Churn the Mixture:
– Pour the mixture into your ice cream machine and follow the manufacturer’s instructions until desired consistency is reached.

Without an Ice Cream Machine:
6. Initial Freeze:
– Place the mixture in a freezer-safe container or cover a bowl with plastic wrap. Freeze for about 30 minutes until very cold but not fully frozen.

7. Beat the Mixture:
– Remove from the freezer and beat for a few seconds using a hand mixer or blender to break up any ice crystals.

8. Final Freeze:
– Spoon the mixture into a sealed container or serving cups. Freeze until firm, about 4-6 hours.

Enjoy your delicious homemade soursop ice cream!
Prep Time: 15 minutes + freezing time
Servings: 6-8

Ingredients:

For the Cake:

4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup cake flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup finely chopped dried mango
Yellow food coloring (optional)
Powdered sugar, for dusting
For the Cheesecake Filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Mango Topping:

2 cups diced ripe mango (fresh or canned)
3 tbsp granulated sugar
1 tbsp lemon juice
1 tbsp water
1 tsp cornstarch
Instructions:

1.⁠ ⁠Preheat the Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the paper as well.

2.⁠ ⁠Make the Cake Batter:
Beat the egg yolks with 1/2 cup sugar until thick and pale. Add vanilla extract and yellow food coloring (optional). Sift the cake flour, salt, and baking powder in a separate bowl. Stir in the dried mango.

3.⁠ ⁠Whip the Egg Whites:
In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.

4.⁠ ⁠Combine & Bake:
Gently fold the whipped egg whites into the yolk mixture. Spread the batter evenly in the pan and bake for 12-15 minutes until the cake springs back when touched.

5.⁠ ⁠Roll the Cake:
Dust a clean kitchen towel with powdered sugar. Once baked, invert the cake onto the towel, peel off the parchment paper, and roll the cake into a spiral with the towel. Let it cool completely.

6.⁠ ⁠Cheesecake Filling:
Beat cream cheese with powdered sugar and vanilla until smooth. Whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

7.⁠ ⁠Mango Topping:
In a saucepan, combine diced mango, sugar, lemon juice, and water. Cook until the mango softens. Dissolve cornstarch in water, add to the mixture, and cook until thickened. Let cool.

8.⁠ ⁠Assemble the Cake:
Unroll the cooled cake and spread the cheesecake filling evenly. Add the cooled mango topping on top of the filling.

9.⁠ ⁠Roll & Chill:
Gently re-roll the cake and place it seam-side down on a platter. Cover with plastic wrap and refrigerate for at least 1 hour.

10.⁠ ⁠Serve:
Before serving, dust the cake with powdered sugar if desired. Slice and enjoy this tropical delight!

Yield: Serves 8-10 people.

Chocolate mousse without eggs and with only two ingredients and in the easiest way

Ingredients:

A cup of Chantilly cream powder
A cup and a quarter of cold milk
A box of chocolate (any taste you like)

Preparation:

We beat the Chantilly cream with the milk well until it thickens and leave it in the refrigerator until we melt the chocolate in a water bath, we add a box of Danette chocolate, and add it to the cream gradually and mix gently from the bottom to the top, we put it in cups, and leave it in the refrigerator for 4 hours and serve.
And with a thousand bon appetit

Get ready to wow your guests with this velvety White Christmas Punch, a delightful mix of fruity flavors that’ll brighten up your holiday celebrations! Perfectly creamy and refreshingly sweet, this festive drink is sure to be the highlight of your Christmas gatherings!

Ingredients:
– 1 liter white cranberry juice, chilled
– 1 liter pineapple juice, chilled
– 1 liter lemon-lime soda or sparkling water, chilled
– 1 can 14 oz coconut milk
– Ice cubes
– 1/2 cup sugar (optional, to taste)
– Fresh cranberries for garnish
– Sprigs of rosemary for garnish

Instructions:

1. Start by blending the Juices: In a large punch bowl, combine the chilled white cranberry juice, pineapple juice, and the luscious coconut milk. Stir the mixture gently until everything is well incorporated.
2. Add the Fizz: Slowly pour in the chilled lemon-lime soda or sparkling water. Use a gentle stirring motion to mix all the elements together, ensuring you maintain some of the fizz.
3. Sweeten it Up: Take a taste of your punch! If you prefer a sweeter kick, gradually sprinkle in the sugar and stir until it completely dissolves into the punch.
4. Chill and Serve: Fill the punch bowl with plenty of ice cubes to keep the concoction refreshingly cold. Finish off by garnishing with fresh cranberries and sprigs of rosemary for that festive flair.
5. Finally, ladle the punch into glasses and enjoy the creamy delight of your White Christmas Punch! Cheers to the holidays!

Nutritional Information:
Approximately 100 calories per serving (depending on sugar added). Rich in vitamin C from juices and provides hydration from carbonate.

Time: Preparation time: 5 minutes | Cooking time: 0 minutes

This Chocolate Banana Cracker Cake is an easy no-bake treat that’s perfect for those times when you crave a rich, chocolaty dessert but don’t want to fuss with an oven. The layers of crisp crackers, creamy bananas, and decadent chocolate pudding create a delightful texture combination that will leave you wanting more. It’s ideal for any occasion, from family gatherings to a casual weekend indulgence.

Ingredients
For the Cake:
2-3 ripe bananas, sliced
2 cups chocolate pudding (homemade or store-bought)
1 box of graham crackers or butter crackers (like Ritz)
1/2 cup heavy cream (optional, for topping)
1/4 cup chocolate chips (optional, for topping)
For the Chocolate Pudding (if making from scratch):
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cocoa powder
3 tbsp cornstarch
1/4 tsp salt
1 tsp vanilla extract
Instructions
Step 1: Prepare the Chocolate Pudding
If you’re making homemade pudding:

Mix the Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
Add Milk: Slowly pour in the milk while whisking continuously to combine.
Cook: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil, about 5-7 minutes.
Remove from Heat: Take the pan off the heat and stir in the vanilla extract. Let the pudding cool slightly before using it in the cake.
Step 2: Assemble the Cake
Layer the Crackers: In an 8×8-inch baking dish, create the first layer by laying out a single layer of graham crackers or butter crackers to cover the bottom of the dish.
Add Bananas: Spread a layer of sliced bananas over the crackers.
Spread Chocolate Pudding: Spoon and spread a layer of chocolate pudding over the bananas, making sure it covers them evenly.
Repeat Layers: Repeat the layering process—crackers, bananas, and pudding—until you’ve used up all the ingredients or reached the top of the dish, ending with a layer of pudding.
Step 3: Chill
Refrigerate: Cover the cake with plastic wrap and refrigerate it for at least 4 hours (or overnight) to allow the flavors to meld and the crackers to soften slightly.
Step 4: Prepare the Topping (Optional)
Whip the Cream: If you want to add a luxurious topping, whip 1/2 cup heavy cream with a little sugar until soft peaks form. You can spread this over the top layer of pudding just before serving.
Add Chocolate Chips: For an extra chocolatey touch, sprinkle some chocolate chips over the top.
Step 5: Serve
Slice and Enjoy: Once the cake has chilled, slice it into squares and serve. The layers will hold together beautifully, with the crackers softened by the pudding and the bananas adding a creamy sweetness.

Why You’ll Love This Recipe
No-Bake Simplicity: This cake is perfect for when you don’t want to turn on the oven, yet it still delivers a decadent dessert experience.
Texture Variety: The crispy crackers soften to a cake-like texture, while the bananas provide a smooth, creamy layer that complements the richness of the chocolate pudding.
Customizable: You can easily swap out the chocolate pudding for vanilla, or add peanut butter to the layers for an extra flavor boost. The recipe is versatile and perfect for experimentation.
Quick to Make, Quick to Love: This cake requires minimal effort, but the result is a rich and satisfying dessert that will have everyone asking for seconds.
Tips for Success
Let It Chill: For the best texture, it’s crucial to let the cake chill for at least 4 hours. This gives the crackers time to absorb the moisture from the pudding and bananas, resulting in a soft, cake-like consistency.
Use Ripe Bananas: The bananas should be ripe, but not too mushy. They add sweetness to the cake, so the riper they are, the better.
Add a Crunchy Topping: If you love a bit of crunch in your desserts, consider adding chopped nuts, crushed crackers, or even a sprinkle of crushed toffee on top before serving.
Final Thoughts
This Chocolate Banana Cracker Cake is a delightful treat that combines the simplicity of pantry ingredients with the indulgence of rich chocolate and fresh bananas. It’s a perfect dessert for busy days, special occasions, or when you’re craving something sweet but don’t want to spend hours in the kitchen. Give it a try and let its layers of creamy, chocolaty goodness win you over!

Ingredients:
2 cups heavy cream
1 cup white chocolate chips
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Extra white chocolate, shaved for garnish
Instructions:
1. In a small saucepan, gently melt the white chocolate chips with 1/2 cup of heavy cream over low heat, stirring until smooth. Allow to cool to room temperature.
2. In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined.
3. In another bowl, whip the remaining 1.5 cups of heavy cream to stiff peaks.
4. Fold the whipped cream into the cream cheese mixture, then incorporate the cooled white chocolate.
5. Spoon the mixture into a serving dish and refrigerate for at least 2 hours.
6. Before serving, garnish with shaved white chocolate. Enjoy the creamy texture that melts delightfully in your mouth!

Banana Vanilla Pudding

Banana Vanilla Pudding Trifle 

Ingredients:

For the Pudding:
– 2 packages (3.4 oz each) instant vanilla pudding mix
– 4 cups cold milk
– 1 tablespoon vanilla extract

For the Whipped Cream:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

For the Trifle Layers:
– 4 large bananas, sliced
– 1 box vanilla wafers or graham crackers, crushed
– Additional banana slices for topping

Directions:

1. In a large bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract until it thickens. Set aside in the refrigerator to firm up.

2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

3. Assemble the Trifle:
– Start by placing a layer of crushed vanilla wafers or graham crackers at the bottom of a trifle dish.
– Add a layer of vanilla pudding over the crushed wafers.
– Add a layer of sliced bananas on top of the pudding.
– Spread a layer of whipped cream on top of the bananas.
– Repeat the layers (crushed wafers, pudding, bananas, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.

4. Sprinkle extra crushed wafers or graham crackers on top and arrange additional banana slices for decoration.

5. Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.

Prep time: 20 minutes
Chilling time: 2 hours
Servings: 8
Kcal: 360 per serving

Introduction

Ambrosia salad is a beloved classic that has been gracing dinner tables and potlucks for generations. This delightful concoction of fruits, marshmallows, and whipped cream offers a refreshing and indulgent treat that is perfect for any occasion. In this blog post, we’ll explore the origins of ambrosia salad and share a delicious recipe that will surely become a favorite in your repertoire.

The History of Ambrosia Salad:
Ambrosia salad traces its roots back to the southern United States, where it has long been a staple at family gatherings and holiday celebrations. The name “ambrosia” itself is derived from Greek mythology, where it referred to the food or drink of the gods, often thought to bestow immortality upon those who consumed it.

The exact origins of ambrosia salad are somewhat murky, but it gained popularity in the late 19th and early 20th centuries, particularly as canned fruits became more readily available. Early versions of ambrosia salad typically featured a combination of oranges, pineapple, coconut, and sometimes bananas, all dressed with a creamy topping.

Today, ambrosia salad remains a cherished tradition for many families, with variations abound that reflect regional tastes and personal preferences.

Ambrosia Salad Recipe:
Now, let’s dive into how you can create your own delicious ambrosia salad at home. Here’s a simple and delightful recipe that’s sure to please:

video instructions available below 

Ingredients

– 2 cups of mandarin oranges, drained
– 2 cups of pineapple chunks, drained
– 1 cup of maraschino cherries, drained and halved
– 1 cup of sweetened shredded coconut
– 1 cup of mini marshmallows
– 1 cup of sour cream
– 1 cup of whipped topping (such as Cool Whip)
– 1/2 cup of chopped pecans (optional)
– Fresh mint leaves for garnish (optional)

Instructions

1. In a large mixing bowl, combine the mandarin oranges, pineapple chunks, maraschino cherries, shredded coconut, and mini marshmallows. Gently toss to combine all the ingredients evenly.

2. In a separate bowl, whisk together the sour cream and whipped topping until smooth and well combined.

3. Pour the sour cream and whipped topping mixture over the fruit mixture. Use a spatula to gently fold everything together until the fruit is evenly coated with the creamy mixture.

4. If desired, fold in the chopped pecans for added crunch and nutty flavor.

5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill.

6. Once chilled, give the ambrosia salad a final gentle stir, then transfer it to a serving dish. Garnish with fresh mint leaves for a pop of color and extra freshness.

7. Serve chilled and enjoy this delightful ambrosia salad as a side dish or dessert at your next gathering!

Conclusion:
Ambrosia salad is a timeless classic that never fails to delight with its vibrant flavors and creamy texture. Whether served at a holiday feast or a casual summer barbecue, this beloved dish is sure to be a hit with family and friends alike. Try out this simple recipe and make ambrosia salad a cherished tradition in your own home.

This Lemon Custard Cake is a delicious dessert that mixes the sour taste of lemon with a tender, moist cake. The lemon cream filling gives a smooth and rich layer that goes perfectly with the light cake. It’s a great dessert for people who love lemon and a wonderful option for celebrations or simply as a tasty treat.

Complete Recipe:

List of items needed to make a recipe.

To make the lemon custard filling:

Egg: 1 big

It makes the custard thicker and tastier, giving it a smooth feel.

Salt: A little bit

Balances the sweet taste and boosts the lemon flavor.

Sugar: 50 grams, which is equivalent to 3 tablespoons.

Adds sweetness to the custard and evens out the sourness of the lemon.

Cornstarch: 40 grams, which is equivalent to 3 tablespoons.

Makes the custard thicker, so it becomes creamy.

Milk: 300 ml (1 1/2 cups / 10.5 oz)

Creates the foundation of the custard, giving it a thick and smooth texture.

Lemon Peel:

Adds a touch of citrus taste and smell to the custard.

Lemon Juice:

---

 

Gives the zesty and fresh taste that characterizes this dessert.

 

To make the cake mixture:

 

Eggs: 2 big

 

Provides support to the cake and helps it grow in size.

 

Salt: A little bit

 

Improves the taste of the cake.

 

Sugar: 100 grams, which is equivalent to 6 tablespoons.

 

Adds sweetness to the cake and helps create a soft texture.

 

Vegetable oil: 120 ml (equivalent to 2/3 cup or 4.3 oz)

 

It keeps the cake moist and soft.

 

Vanilla Flavoring: 1 teaspoon

 

Enhances the cake with a gentle sweetness and rich taste.

 

All-Purpose Flour: 220 grams (equivalent to 1 1/2 cups or 7.7 oz)

 

The bottom part of the cake gives it its shape and consistency.

 

Baking Powder: 15 grams (4 teaspoons / 0.5 oz)

 

Helps the cake rise and become light and fluffy.

 

Guidelines

 

First, make the lemon custard filling.

 

Combine the ingredients.

 

In a small pot, mix 1 egg, a little salt, 50 grams of sugar, and 40 grams of cornstarch until the mixture is smooth. Slowly pour 300 ml of milk while stirring constantly to prevent clumps from forming.

 

This process makes sure the custard is smooth without any lumps, which is important for a creamy consistency.

 

Make the custard.

 

Put the pot on medium heat and stir it continuously. Heat the mixture until it becomes thick and starts to bubble, which should take around 5-7 minutes. After it thickens, take it off the heat and mix in the grated outer peel and juice of one lemon.

 

Stirring the custard constantly stops it from burning and makes sure it is the same thickness throughout.

 

Chill the custard.

 

Put the custard in a bowl, cover it with plastic wrap (pressing it onto the surface to avoid a skin from forming), and let it cool down to room temperature.

 

Chilling the custard before adding it to the cake helps keep the layers firm.

 

Next, make the cake mixture.

 

Heat the oven before using it.

 

Heat your oven to 180°C (350°F) before using it. Prepare a 9-inch round cake pan by greasing it with oil and dusting it with flour, or by lining it with parchment paper.

 

Heating the oven before baking helps the cake cook evenly from the beginning.

 

Combine the wet ingredients.

 

In a big bowl, mix 2 eggs, a little salt, and 100 grams of sugar until the mixture becomes light and slightly thick. Slowly pour 120 ml of vegetable oil and 1 teaspoon of vanilla extract into the mixture, stirring until everything is mixed well together.

 

Mixing the eggs and sugar until they turn light in color will make the cake fluffy and light.

 

Mix the dry ingredients together.

 

In another bowl, mix 220 grams of regular flour with 15 grams of baking powder. Slowly mix the powdered ingredients into the liquid ingredients until they are just mixed together.

 

When you sift the dry ingredients, it helps to add air, which makes the cake lighter.

 

Step 3: Put together and bake the cake.

 

Put the batter and custard in layers.

 

Put half of the cake mix in the pan, making sure it is spread out evenly. Carefully pour the cooled lemon custard over the batter, spreading it out evenly while keeping a small space around the edges. Pour the rest of the cake batter over the custard, making sure it completely covers the custard.

 

Putting the custard between the layers of batter makes a tasty surprise inside the cake.

 

Make the Cake:

 

Cook in the oven that has been heated beforehand for 30-35 minutes, or until a toothpick inserted in the middle comes out clean (even if it has some custard on it). The cake should have a golden brown color and bounce back when lightly touched.

 

Cooking the cake at the correct temperature helps it bake evenly and stay moist.

 

Chill the Cake:

 

Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.

 

Properly cooling the cake stops it from getting wet.

 

Step 4: Serve

 

Serve and enjoy:

 

After the cake has cooled down completely, you can sprinkle powdered sugar on top if you like. Cut the cake and enjoy it as a tasty dessert or a sweet snack with your afternoon tea.

 

Powdered sugar gives the cake a bit of sweetness and a nice final touch.

 

Nutrition Facts (Per Slice)

 

Calories: Around 250-300 calories per slice.

 

Protein: 4-5 grams

 

Fat content: 10-12 grams.

 

Carbs: 35-40 grams

 

Fiber content: 1 gram

 

Advice for being successful

 

Use fresh lemon: Using fresh lemon juice and grated lemon peel gives the custard a delicious and tangy taste.

 

Avoid mixing the wet and dry ingredients too much when making the cake. Just mix them until they are combined to prevent the cake from becoming dense.

 

Chill the custard: Make sure the custard is fully cooled before adding it to the cake to avoid it melting into the batter.

 

Questions that people ask often.

 

Can I use lemon extract instead of fresh lemon juice?

 

Yes, using fresh lemon juice and the grated outer skin of the lemon will provide the most delicious taste. If you are using extract, use approximately 1 teaspoon.

 

How should I keep the cake fresh?

 

Keep the cake in a sealed container in the fridge for a maximum of 3 days. Let it warm up before serving.

 

Can I put the cake in the freezer?

 

Yes, you can put the cake in the freezer. Cover it tightly with plastic wrap and then with aluminum foil. Defrost in the fridge before serving.

 

End.

 

This Lemon Custard Cake mixes tangy lemon custard with a soft and fluffy cake, creating a delightful dessert. It is an ideal dessert for any event, combining sweet and tangy flavors that will surely amaze.

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.

When it comes to making the best chicken salad, the star of the show should always be the chicken. With that being said there are many additions you can make to this classic recipe that will make it just the way you like it.

This homemade chicken salad is the perfect deli-style recipe to make at home. Learn how to make a flavorful and easy chicken salad recipe!

Chicken salad is the most typical warm-weather picnic food, isn’t it? I have it every summer, and everyone else I know does, too. In fact, I think I’ve been eating it since I was a kid! It’s THAT much of a staple. I feel like if you live here in the States, you’re into chicken salad, no matter who you are!

Ingredients

• 500 grams.Of chicken breast boneless – diced.
• 300 grams.Of chicken thigh boneless – diced.
• 2 Tbsp.Of olive oil.
• ½ Tsp.Of sea salt.
• ¼ Tsp.Of black pepper.
• ½ Tsp.Of granulated onion.
• ⅔ Cup.Of mayonnaise.
• 3 stalks.Of celery – diced.
• Sea salt and black pepper.

How To Make Deli-Style Chicken Salad

Step 1:

Prepare the chicken breasts and thighs by lightly coating them in oil. Add some granulated onion, cracked black pepper, and salt from the sea.

Step 2:

Put in a baking dish and cover with aluminum foil in a loose manner. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until the internal temperature of the breast, as measured in the thickest portion, reaches at least 165 degrees.

Step 3:

The chicken should be allowed to cool for at least ten minutes before being placed in the refrigerator for at least an hour. When the chicken has had time to cool, dice the breasts and thighs into pieces that are 1/4 of an inch long and approximately 1/2 an inch wide. Place the diced chicken, celery, and mayonnaise in a large bowl and stir well.

Step 4:

Make sure that all of the ingredients are well combined, then cover and place them in the refrigerator for at least one to two hours, or perhaps overnight. Since all of the flavors will have had more time to combine, the chicken salad will taste far better the next day.

Step 5:

To adjust the seasoning, taste the dish and add more salt and pepper as necessary. Serve and enjoy!

The cinnamon sugar donut sweet bread is a recipe that is so easy to make and will be a hit with people of all ages.

Ingredients

Bread Ingredients:

• 1/4 C canola oil
• 1/4 C unsalted butter (softened)
• 1 C sugar
• 2 large eggs (room temp)
• 1 tsp vanilla
• 1 1/2 C flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 C buttermilk *
• 1/2 tsp cinnamon
• 1/2 tsp molasses

Coating Ingredients:

• 1/2 C unsalted butter (melted)
• 1/4 C sugar
• 1/4 C brown sugar (packed)
• 1/2 tsp cinnamon
• * I use 1/2 C whole milk mixed with 1/2 tsp white vinegar as a substitute for buttermilk.

Instructions

1. Preheat oven to 350 degrees.
2. Mix oil, butter, and sugar in a bowl until combined.
3. Stir in eggs and vanilla until the mixture is smooth.
4. Gently begin adding the dry ingredients and the buttermilk*,bstirring until the batter has formed.
5. Scrape sides of the bowl so those ingredients can also be included in the batter.
6. Make sure that there are no lumps.
7. Remove 1/2 cup of the batter. Add it to a smaller bowl. Set aside. Now add the cinnamon and molasses. Stir to mix well.
8. Prepped the loaf pan by spraying it with a baking spray.
9. Begin by scooping in half of the bread batter into the loaf pan. Smooth this out in the bottom of the pan.
10. Spoon half of the cinnamon/molasses batter on top of the bread batter.
11. Scoop the remaining bread batter on top of the cinnamon/molasses batter carefully.
12. Spoon the remaining cinnamon/molasses batter on top of the bread batter.
13. Using a butter knife or a toothpick swirl the batters together.
14. Bake at 350 degrees for 45-50 minutes.
15. Remove from oven and allow to cool for 10 minutes while still in the loaf.
16. Gently loosen the edges and the sides of the loaf from the pan.
17. Using your hands carefully remove the loaf from the pan.
18. Prepare the coating for the loaf while it is cooling.
19. Pour the melted butter in a large shallow dish. Add both sugars and cinnamon stirring to mix well.
20. Dip each side of the loaf into the melted butter until coated.
21. Spoon the melted butter on the edges.
22. Carefully take the bread out of the melted butter and place each side into the sugar cinnamon mix ensuring that the side is well coated. Sprinkle the sugar-cinnamon mixture on top of the bread.

There are so many potato pancake recipes out there and they are all claiming to be the German Potato Pancakes Original. These are really fun to make and eat. They are crispy, slightly crunchy and overly tasty. These cakes are truly loved worldwide. Of course, each locale has their own recipe. For instance, Swedish pancakes are also quite popular, and eerily similar to the German Potato pancakes.

Ingredients

• 2 ½ pounds Russet potatoes, or any starchy potato, peeled and grated very finely
• 1 yellow onion, grated very fine
• 2 large eggs
• 1 tsp salt
• ¼ cup all purpose flour
• Oil for frying

How To Make German Potato Pancakes

FIRST STEP:

After grating the potatoes, using a towel, thoroughly wring out all the liquid from the potatoes

Place the drained potatoes into a large bowl with the grated onion, salt, eggs and flour.

Mix it thoroughly with your hands, you want it to be somewhat tacky. Add a little more flour if it is too sticky

SECOND STEP:

Heat 3 tbsp oil in a skillet

Place ⅓ to ½ a cup of mixture into the hot skillet

THIRD STEP:

Fry for three to five minutes on each side, until they are golden.

Briefly drain on paper towels

FOURTH STEP:

Serve immediately, while hot with applesauce and a sprinkle of powdered sugar, sour cream or even yogurt.

These could also be served with meat and a gravy, using these as a side dish.

Enjoy!

German Chocolate Sheet Cake has been a favorite dessert in my family for as long as I can remember. My dad requests it for every birthday and my grandmother’s famous recipe is safely stowed in every family member’s recipe box. Because my dad’s side of the family does in fact hail from Germany, I never questioned the assumption that German Chocolate Cake was, well… German. So, you can imagine my surprise when I learned that was not the case!

INGREDIENTS

• 2 cups all purpose flour
• 2 cups white sugar
• ¼ cup cocoa powder
• 1 cup water
• ½ cup butter (1 stick)
• ½ cup shortening
• 4 oz German baking chocolate
• ½ cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon vanilla

FROSTING

• 12 oz can evaporated milk
• 3 egg yolks
• ¾ cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 ½ cups shredded coconut
• 1 ½ cups pecans, roughly chopped
• 1 ½ teaspoons vanilla

PREPARATION

1. Preheat oven to 400 degrees F and grease a sheet pan.
2. In a large bowl, mix together the flour, sugar, and cocoa powder.
3. In a small saucepan, add the water, butter, shortening, and chocolate. Bring to a boil over medium heat. Once the mixture is smooth and fully combined, add it to the dry ingredients and whisk to combine.
4. Stirring between each addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla.
5. Transfer batter to the prepared sheet pan and bake for 20-22 minutes. Let cool before frosting.

FROSTING

1. Add the milk, egg yolks, butter, and sugars to a medium sized saucepan over medium heat. Bring mixture to a boil and then lower heat to a simmer. Stir frequently and continue cooking for 10-12 minutes or until mixture has thickened. Remove from heat.
2. Stir in coconut, pecan, and vanilla.
3. Let frosting cool slightly and then spread over the cooled cake.
4. Chill for 1-2 hours, then serve.