Category: Recipes

Homemade Veggie-Filled Dough

This homemade veggie-filled dough is a delightful and nutritious dish perfect for any meal. With a soft, fluffy dough and a vibrant filling of fresh vegetables, it’s sure to become a family favorite. Whether served as a main dish or a side, this recipe offers a delicious way to enjoy a variety of veggies in every bite.

Total Preparation Time:
Total Time: 1 hour 30 minutes

Ingredients:
For the Dough:

1 tea glass of warm milk (100 ml)
1 tea glass of warm water (100 ml)
Half a tea glass of vegetable oil (50 ml)
1 tablespoon of granulated sugar (20 grams)
1 tablespoon of dry yeast (10 grams)
4 cups of flour (480 grams)
1 teaspoon of salt (8 grams)
For the Filling:

1 red pepper, chopped into cubes
Half a yellow pepper, chopped into cubes
1 tomato, chopped into cubes
1 green tomato, chopped into cubes
6 green peppers, chopped into cubes
4 green onions, chopped into small pieces

Directions:

Prepare the Dough:

In a mixing bowl, add warm milk, warm water, vegetable oil, granulated sugar, and dry yeast.
Gradually add 4 cups of flour and salt, mixing well.
Knead the dough with your hands until it becomes soft and smooth.
Cover the dough and let it sit for 45 minutes.
Prepare the Vegetables: 5. Chop the red pepper, yellow pepper, tomato, green tomato, green peppers, and green onions into cubes and small pieces. 6. Place all the chopped vegetables in a large bowl.

Assemble the Dough: 7. After 45 minutes, place the dough on a floured surface and roll it out with a rolling pin. 8. Divide the dough into 2 equal parts and shape each part into a ball. 9. Set one ball aside and flatten the other with your hands and rolling pin into a rectangular shape.

Add the Filling: 10. Spread the prepared vegetables over the rolled-out dough. 11. Fold the dough over the filling and seal the edges.

Cook: 12. Heat a skillet over medium heat and add a little oil. 13. Place the filled dough in the skillet and cook until golden brown on both sides.

Serve: 14. Cut the cooked dough into slices and serve warm. 15. Enjoy the delicious flavors of the homemade veggie-filled dough.

Serving Suggestions:
Serve with a side of fresh salad or a bowl of soup.
Pair with a dipping sauce like yogurt or tzatziki.
Enjoy as a snack or a light meal.
Cooking Tips:
Ensure the yeast is properly activated by using warm, not hot, liquids.
Use a non-stick skillet to prevent the dough from sticking.
Experiment with different vegetables for the filling to suit your taste.
Nutritional Benefits:
High in fiber and vitamins from the fresh vegetables.
Provides a good source of carbohydrates for energy.
Low in saturated fat if using vegetable oil.
Dietary Information:
Vegetarian-friendly.
Can be made vegan by substituting milk with a plant-based alternative.
Ensure all ingredients are gluten-free if needed.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe:
It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
The combination of fresh vegetables and soft dough is both satisfying and nutritious.
Easy to prepare and customize with your favorite ingredients.
Conclusion:
This homemade veggie-filled dough is a wonderful addition to any meal. Its soft, fluffy dough combined with a vibrant vegetable filling makes it a nutritious and delicious choice. Whether you serve it as a main dish or a side, it’s sure to delight your taste buds and satisfy your hunger. Enjoy this easy-to-make, veggie-packed recipe with your loved ones!

September 12, 2024
Patty Melts with Secret Sauce

Ingredients
For the patty melts:
1 lb.Ground beef
6 Slices rye bread
½ tsp.Onion powder
½ tsp.Garlic powder
Salt and pepper to taste
6 Slices cheddar cheese
6 Sliced provolone cheese
6 Tbsp.Butter softened and unsalted
For the secret sauce:
¼ C.Mayonnaise
2 Tbsp.Chopped bacon pieces
3 Tbsp.Ketchup
1 tsp.Sugar
1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
Wipe the skillet used to cook the meat clean and reduce the heat to medium.
Butter one side of each piece of bread well.
Place three pieces of bread buttered side down in the skillet.
Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
Toast the other side of the bread well, and then serve.

September 12, 2024
MELT IN YOUR MOUTH CHICKEN

This is one of those recipes I make over and over again. On those days when I get home late to start dinner, this is my go-to recipe. Melt in your mouth chicken is just that. It melts in your mouth.
Melt in your mouth Chicken

Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

The flavor is so rich, so creamy, and so addictive!

More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

If you’re looking for a dish to shock and impress your family and friends, this is the one.

Ingredients:

4 boneless, skinless chicken breasts
1 Cup mayonnaise
1/2 Cup Shredded Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp garlic powder
How To Make Melt in your mouth Chicken:
Preheat the oven to 375 degrees.
In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
Mix to combine.
Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
Spread the mixture on top of the chicken breasts.
Bake the chicken for 45 minutes, or until cooked through.
Serve warm!

Enjoy !

September 12, 2024
Homemade Crunchy Fried Pickles

Homemade Crunchy Fried Pickles

Fried pickles are a delightful Southern tradition, combining tangy dill pickles with a satisfyingly crunchy coating. Whether you’ve enjoyed them at a local fair, a festival, or a family gathering, this popular snack is always a crowd-pleaser. Their crispy golden exterior paired with the zesty, juicy pickle inside makes them an irresistible treat.

While fried pickles are a staple in Southern comfort food, you don’t have to wait for your next visit to a restaurant or fair to indulge. With just a few simple ingredients, you can whip up a batch of these crispy delights right in your own kitchen. Whether you’re hosting a party, preparing appetizers for a get-together, or simply craving a tasty snack, homemade fried pickles are a fantastic choice.

The beauty of this recipe lies not only in its ease but in its versatility. You can customize the spices to suit your taste, experimenting with different seasonings to create your perfect flavor combination. Plus, they pair perfectly with a variety of dipping sauces, from classic ranch to spicy mayo, adding even more flavor to every bite.

Ingredients:

1 jar (24 oz) sliced dill pickles.

1 cup all-purpose flour.

1 tsp paprika.

1/2 tsp garlic powder.

1/2 tsp onion powder.

1/4 tsp cayenne pepper.

Salt and pepper, to taste.

2 large eggs.

1/2 cup buttermilk.

1 cup cornmeal.

Vegetable oil, for frying.

Instructions:

Step 1

Drain the pickle slices and pat them dry with paper towels to remove excess moisture.

Step 2

In one bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Step 3

In a second bowl, whisk the eggs and buttermilk together.

Step 4

In a third bowl, add the cornmeal.

Step 5

Dip each pickle slice in the flour mixture, shaking off any excess.

Step 6

Next, dip it into the egg mixture, letting the excess drip off.

Step 7

Finally, coat it with cornmeal, pressing gently to ensure it sticks.

Step 8

Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F (190°C).

Step 9

Fry the pickles in small batches for 2-3 minutes on each side, or until golden and crispy.

Step 10

Use a slotted spoon to transfer fried pickles to a plate lined with paper towels.

Step 11

Serve hot with your favorite dipping sauces like ranch, spicy mayo, or barbecue sauce.

Pro Tips:

Dry pickles well to help the coating stick better and get crispier.

Keep oil hot around 375°F to avoid soggy or burnt pickles.

Serve immediately for the best crunch, or keep warm in a 200°F oven.

Nutrition (per serving, approx. 6 servings):

Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 5g
Sodium: 800mg
Fiber: 2g
Sugar: 1g

September 12, 2024
Best Egg Rolls
Best Egg Rolls

Serve stir-fry dishes with egg rolls stuffed with seasoned meat, cabbage, and carrots for a delicious side dish. These handmade egg rolls taste just like those from a Chinese restaurant! If preferred, serve warm with soy sauce or egg roll sauce.

Components
- One pound of ground beef
- one tsp ground ginger,
- or additional to taste One teaspoon of powdered garlic,
- or more to taste Two cups of finely chopped cabbage
- Two ounces of carrots, shredded
- Two tablespoons of flour (all-purpose)
- two tsp water
- One-quart frying peanut oil,
- or more as needed Egg roll wrappers, 7 inches square
- Two teaspoons of sesame seeds (Optional)
1. In a large bowl, season beef with the powdered ginger and garlic;stir until well blended.
2. Put the beef over medium heat in a medium skillet.
3. Simmer and stir for 5 to 7 minutes, or until the meat is crumbly and browned.
4. In a sizable bowl, add cooked beef, cabbage, and carrots;
5. stir until egg roll filling is thoroughly mixed.
6. In a small bowl, combine four and water and stir until a paste forms.
In a large skillet over medium-high heat, bring the oil to roughly 375 degrees Fahrenheit (190 degrees Celsius). As the oil heats up, make the egg rolls: Place a single egg roll wrapper on a work surface so that its diamond-shaped corner is facing you. Spoon 1/4 to 1/3 cup of the filling into the wrapper’s center. Over the filling, fold up the bottom corner. Fold the corners on the left and right inward toward the center. Roll the egg roll toward the upper corner, pushing it away from you. To help seal the egg roll, lightly brush the interior of that corner with some of the flour paste. Deep-fry the egg rolls in the heated oil, rotating them from time to time, for five to For eight minutes. Extract from oil and place on a rack or paper towel to drain. Transfer the egg rolls onto a platter and garnish with sesame seeds.

Enjoy!
September 12, 2024
How To Cook A Turkey In A Roasting Bag
Two things to always remember when roasting a turkey on Thanksgiving: don’t forget to remove the giblets and be sure to keep the meat moist and tender. There are many more turkey-truths out there to follow, based on years of experience and personal preference when it comes to the prized Thanksgiving bird. We’ve tried many different methods over the years and one of our favorite roasting methods is to use a roasting bag.

A “turkey-size” roasting bag is what you’ll need, and at this time of year, it’s pretty easy to find. A roasting bag will be able to cook a turkey as small as eight pounds and as big as 24 pounds! Roasting bags have been around for a while, and one reason why they’re so amazing is that a bag helps to lock in moisture. No one wants a dry turkey on Thanksgiving! This saves the chef time too, as there’s no need to regularly open the oven to baste the turkey.

The process itself is super simple, and saves time on clean up – there’s no charred roasting pan to clean at the end of the day. Once the turkey has been prepared – neck and giblets removed and the whole turkey rinsed and dried – we can begin turkey prep. We place onions and carrots at the bottom of the bag; these will act as props to the bird as well as infusing the meat with great flavor.

Next, the seasoning mix: salt and butter are absolutely essential to a well-seasoned bird, followed by our own mix of seasonings: black pepper, crushed red pepper flakes for a little heat, paprika, ginger, thyme, and some poultry seasoning. The bird gets a nice massage in all of this flavor and is then placed into the roasting bag to cook. Cooking times will vary depending on the size of your turkey and you’ll also want to give the meat time to rest so those all-important juices can be reabsorbed into the meat. After 15 minutes, the turkey is ready for carving.

We spend so much time decorating our homes and our dinner tables for this grand holiday meal. The tablescape is intricately planned and adorned to match the festive theme and please all of our family and friends. From formal tablescapes to more casual dinner settings, and of course, a plethora of side dishes, our tables are made ready to show off the most important centerpiece to any Thanksgiving meal: the turkey. A roasting bag is a super convenient and accessible way to make this year’s turkey something truly special. A few essential ingredients all tossed together in one bag is an excellent way to ensure that the turkey is the true star of the show this Thanksgiving.

How To Cook A Turkey In A Roasting Bag

Ingredients
- 1 oven roasting bag, 19×23 ½-inch
- 1 turkey (8 to 24-pounds), thawed, giblets and neck removed, rinsed and dried
- 2 tablespoons butter, melted
- 1 large onion, quartered
- 4-6 cloves garlic, peeled
- 3 carrots, peeled and cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground ginger
- 1 teaspoon dried thyme
Directions
1. Preheat oven to 350°F.
2. In a medium-sized bowl, mix salt, pepper, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, and dried thyme until well combined. Set aside.
3. Shake flour inside the roasting bag. Place bag in a large 2-inch deep roasting pan.
4. Place onion wedges, garlic cloves, and carrot pieces in bottom of roasting bag.
5. Rub turkey with melted butter. Evenly spread and rub seasoning mix around whole turkey.
6. Place turkey into the bag, resting on top of onions and carrots. Roasting bag opening should face one end of the roasting pan and not open upwards.
7. Close and seal with cooking twine. Cut 4-6 slits in top of roasting bag.
8. Transfer roasting pan to oven and bake according to the weight of the turkey. (See weight and cooking times below)
9. When turkey reaches an internal temperature of 180°F in at the thickest part of the turkey thigh, remove from oven and rest in oven bag for 15 minutes to allow juices to settle back into the turkey.
10. Use a carving fork to lift turkey from bag and transfer to a carving board. Carve and enjoy!
Turkey Cooking Times
- 1.5-2 hours for 8-12 lb turkeys
- 2-2.5 hours for 12-16 lb turkeys
- 2.5-3 hours for 16-20 lb turkeys
- 3-3.5 hours for 20-24 lb turkeys
September 12, 2024
Clean and Sugar-Free Banana Walnut Cookies
Clean and Sugar-Free Banana Walnut Cookies

Table of Contents

Prepare to enjoy guilt-free cookies with just two wholesome ingredients!

Ingredients:
- 1 cup walnuts
- 2 ripe bananas
- Lemon juice (optional)
- Ginger (optional)
- Tangerine peel (optional)
- Cinnamon (optional)
Instructions:
1. Preheat your oven to 190°C (380°F).
2. In a food processor, add 1 cup of walnuts and blend until they reach a coarse, crumbly texture.
3. Mash 2 ripe bananas in a mixing bowl until they are smooth and creamy. You can add a splash of lemon juice for extra flavor if desired.
4. If you like, you can add optional ingredients like a pinch of ginger, tangerine peel, or a sprinkle of cinnamon to enhance the flavor.
5. Combine the blended walnuts with the mashed bananas in the mixing bowl and mix well until you have a thick cookie dough.
6. Line a baking sheet with parchment paper.
7. Drop spoonfuls of the cookie dough onto the parchment paper, shaping them into cookie-sized portions.
8. Bake in the preheated oven for approximately 35 minutes or until the cookies turn golden brown.
9. Once done, remove them from the oven and let them cool on a wire rack.
10. Enjoy your clean, sugar-free banana walnut cookies guilt-free!
11. These cookies are a healthy treat that’s easy to make and delicious.
Enjoy!
September 12, 2024
Island Pecan Pie
Pecan pie is a family favorite throughout the year, but it’s especially nice during the holidays. It’s a Thanksgiving and Christmas staple, but every once in a while we like to switch it up a little bit, tweaking things here and there, so that we get a unique dessert that breathes new life into a classic, and that offers a little surprise to our hungry friends and family. Here we took an “island” approach and added coconut and pineapple to our pie – it was so good, you have to try it!

The addition of coconut and pineapple, while seemingly random, was totally amazing and our family raved about how much they loved it! We ended up having to bake ours for a little longer than you would typically, but the extra bake time was worth it in the end.

Feel free to also make a traditional pecan pie, but don’t ignore this tropical version – it’s a game changer. Guests just might like this version even better!
Island Pecan Pie

Yield(s): Serves 8

1 hour 20 minutes

4.3

Rated by 471 reviewers

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Ingredients

1 pie crust (homemade or store-bought)

1 3/4 cups sugar

1 cup pecans, roughly chopped

1 cup crushed pineapple, drained

1 cup shredded coconut

1/2 cup (1 stick) unsalted butter, melted

5 eggs, room temperature

1 tablespoon cornstarch

1 tablespoon all-purpose flour

1/4 teaspoon salt
Preparation

Preheat oven to 300º F.

In a large bowl, beat together sugar, eggs, cornstarch, flour and salt until thoroughly combined and incorporated.

Mix in melted butter, then fold in pecans, pineapple and coconut.

Place pie crust in a round baking dish, then pour pecan mixture over the crust. Crimp edges of crust.

Place baking dish in oven and bake for 55 minutes, or until almost set.

Cover with aluminum foil and bake for another 15-20 or until center is just set.

Remove from oven and garnish with whipped cream and toasted coconut. Enjoy!
September 12, 2024
Southern Sweet Potato Casserole
I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

You’ll notice right off that this recipe does not include a layer of marshmallows. Nothing against mallows, but I think the crunchy pecan topping can hold its own without them. Plenty of brown sugar and a splash of half and half make the sweet potato layer as rich and creamy as can be. Pop the dish in the oven for just over half an hour, then let it sit and firm up before serving.

This side dish couldn’t be more delicious alongside some cranberry sauce and a mountain of mashed potatoes. I even love a bowl of it with my morning coffee (if I’m lucky enough to have leftovers). Give this southern twist a try for the holidays and it’s sure to win everyone over!
Southern Sweet Potato Casserole

Yield(s): Serves 12

10m prep time

35m cook time

4.8

Rated by 356 reviewers

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Ingredients

4 cups sweet potatoes, cooked and mashed

1 cup brown sugar

⅓ cup half and half

⅓ cup butter, softened

1 egg

2 teaspoons vanilla

1 ½ teaspoons salt

Topping

1 cup brown sugar

⅓ cup flour

1 1/3 cup pecan pieces

½ cup butter, melted
Preparation

Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.

In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.

Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.

In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.

Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.
September 12, 2024
Eggnog Loaf
There are so many scrumptious holiday treats that it’s nearly impossible to pick a favorite. But, if I had to choose, eggnog would absolutely make the list. I can’t help buying a jug of it the moment it hits the grocery store shelf and I have no shame about that. It’s rich and creamy with a heavy dose of nutmeg– absolute perfection in my opinion. So, when I came across the idea of a eggnog-inspired loaf, it went straight to the top of my list. Let me tell you, it did not disappoint!

When I call this “eggnog bread” I mean it. It’s got a hefty cup and a half of eggnog, no skimping here! The addition of vanilla pudding mix results in a super moist loaf and the streusel topping adds a sweet crunch to every bite. The batter makes one very large loaf or two smaller loaves. If you end up making two loaves, you’ll want to reduce the bake time and keep an eye on the oven so you don’t over bake them.

This bread would make ideal holiday gifts, but I wouldn’t blame you for keeping it all to yourself (and a double batch is never a bad idea!). Nothing gets me in the festive mood like the smell of nutmeg and this treat is sure to make your house smell heavenly. Add the recipe to your baking list this season and you won’t be disappointed.
Eggnog Loaf

Yield(s): Serves 8

10m prep time

1h cook time

3.0

Rated by 16 reviewers

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Ingredients

2 ¼ cup flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon nutmeg

½ cup butter, room temperature

1 cup white sugar

1 (3.4 oz) instant vanilla pudding mix

1 ½ cups eggnog

2 eggs

1 ½ teaspoons vanilla

Topping

½ cup brown sugar

¼ cup flour

1/2 teaspoon cinnamon

2 teaspoon nutmeg

⅓ cup butter, room temperature
Preparation

Preheat oven to 350 degrees F and thoroughly grease a large bread loaf pan.

In a small bowl, sift together flour, baking powder, salt, and nutmeg. Set aside.

In a large bowl, beat butter and sugar until smooth then add eggs one at a time. Add pudding mix powder and stir to combine, then add eggnog and vanilla.

Slowly add dry ingredients to the wet and mix until just combined.

Transfer batter to the prepared loaf pan.

In a small bowl, mix together all topping ingredients until crumbly in texture. Sprinkle over batter.

Bake for 55-65 minutes or until an inserted toothpick or knife comes out clean.
September 12, 2024
Butter Pecan Pound Cake
There’s a time and place for pillowy desserts that are light as air…and this is neither the time nor the place. This butter pecan pound cake is a dense, but delicious loaf that is just as delicious when dipped into your morning coffee as it is when served as dessert. You may have thought you couldn’t muster another bite, but once you lay eyes on this cake, there’s no point resisting; it’s just too good.

With five eggs in it and a cup of butter, it’s no wonder this stuff is dense! But just because it’s hefty, doesn’t mean it’s heavy. The butter gives it plenty of flavor – important, considering this is a butter pecan cake, after all – along with brown sugar for a deeper quality and added moisture, so it doesn’t dry out. To that, you’ll add a tablespoon (yes, tablespoon) of vanilla extract. A teaspoon won’t do here, as you want the taste to knock everyone’s socks off and the vanilla pairs beautifully with the butter and pecans. Finally, you’re going to want to use buttermilk here to keep things moist. Buttermilk doesn’t add any flavor, it’s just a nice alternative to yogurt or sour cream and we like the overall texture we get from using it. This recipes has the perfect blend of flavors.

One thing to note: because this cake is so jam-packed, it’s going to need a while to cook – but not too long! It’s hard to know when it’s ready, since the top as a tendency to stay sort of gooey, but you’ll want it in the oven for about an hour, then take it out and cover it with foil so the heat will finish off cooking the top. Regardless of when you serve it, everyone’s sure to be hooked on this…you should probably just commit to making a double batch!
Butter Pecan Cake

Yield(s): Serves 8

1 hour 20 minutes

4.5

Rated by 199 reviewers

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Ingredients

Cake:

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 cup brown sugar

5 eggs

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup buttermilk

2 cups pecans, roughly chopped

Glaze:

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup brown sugar

2 tablespoons water

1 tablespoon pecan extract or vanilla extract

1/2-2 cups powdered sugar, plus more until desired consistency is reached
Preparation

Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.

In a medium bowl, whisk together flour, baking powder and salt, then set aside.

In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.

Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.

Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.

Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.

While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.

Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.

Pour glaze all over cake, then let it set.
September 12, 2024
Cheesy Baked Cabbage Steaks
Are these anything like an actual steak? No. Should that stop you from making them? Also no. What Cheesy Baked Cabbage Steaks really are is an opportunity for cabbage to steal the show. And it definitely takes that opportunity — roasted into sweet, mild cabbage glory, these “steaks” are hearty enough for a main dish and seriously tasty. Whenever I make them, they remind me of garlic bread and if I’m reminded of garlic bread when I’m eating cabbage, I must be doing something right.

This isn’t a situation where you need a long list of fancy ingredients. This is more about how the preparation can transform an ingredient, so you really just need four things — cabbage, olive oil, cheese, and some seasonings.

You’ll want to remove the outer leaves from your cabbage and trim off the stem. Remove any leaves that easily come off and don’t be too precious about it — they’ll fall off anyway once you cut the cabbage up. Then, slice the cabbage up into thick “steaks,” about one inch in thickness.

Then you’ll stir some garlic, onion powder, thyme, parmesan cheese, and salt and pepper into the olive oil and brush that mixture on top of the cabbage slices. At this point you want to bake it until the cabbage is tender, which should take about twenty minutes, depending on how thick you made those slices.

And then, and only then, you come in with the cheesiness. Each steak gets a blanket of mozzarella and parm, which is the classic combination for meltiness and flavor, and then it just needs a few more minutes in the oven to achieve top melty form.

The cabbage comes out tender and soft and a little sweet, while the garlic and herb infused oil gives it some bite, and the cheese does what cheese does best. It’s garlicky, it’s comforting, it’s cheesy… I don’t want to compare cabbage to garlic bread, but this is as close as it can get.
Cheesy Baked Cabbage Steaks

Yield(s): Serves 6

10m prep time

25m cook time

4.7

Rated by 81 reviewers

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Ingredients

1 head green cabbage, outer leaves removed, trimmed and sliced into 1-inch “steaks”

2 tablespoons olive oil

2 garlic cloves, minced

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 cup Parmesan cheese, freshly grated

1 cup mozzarella cheese, grated

Kosher salt and freshly ground pepper, to taste
Preparation

Preheat oven to 425°F.

In a bowl, stir together the olive oil, garlic, onion powder, thyme, 2 tablespoons parmesan cheese, and salt and pepper.

Arrange cabbage steaks in a single layer on a baking sheet and brush with the olive oil mixture.

Bake until cabbage is tender and golden, about 20 minutes. Remove from oven and top with mozzarella and remaining parmesan.

Return to oven and bake until cheese is golden and bubbly, about 5 minutes more. Enjoy!
September 12, 2024
Prepare yourself for a burst of flavors with this slowly cooked Amish-style pot roast!

Number of portions: 6-8 portions

List of items needed to make a dish.

Piece of chuck roast weighing 3-4 pounds.

Add salt and pepper as desired.

2 tablespoons of olive oil

1 big onion, diced

3 pieces of garlic, finely chopped

4 carrots, peeled and cut into pieces.

3 parsnips, peeled and cut into pieces.

2 potatoes, peeled and cut into pieces.

2 cups of beef broth

1 cup of red wine (you can also use more beef broth instead).

2 tablespoons of concentrated tomato sauce

1 tablespoon of Worcestershire sauce

2 small branches of fresh thyme (or 1 teaspoon of dried thyme)

2 leaves from the bay tree

Instructions
Sprinkle the chuck roast with plenty of salt and pepper.

In a big frying pan, warm up the olive oil on medium-high heat. Cook the meat on each side until it turns brown, which should take around 4-5 minutes per side.

Move the roast to the crockpot.

In the same pan, put the diced onion and garlic. Cook until the ingredients are soft and smell good, for about 3 minutes.

Put the onion and garlic in the slow cooker, along with the chopped carrots, parsnips, and potatoes.

In a bowl, mix the beef broth, red wine (if you have it), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour the sauce over the meat and vegetables in the slow cooker.

Cover the dish and cook on low heat for 8 to 10 hours or on high heat for 4 to 6 hours, until the meat is soft and the vegetables are fully cooked.

Take out the thyme branches and bay leaves before serving.

Tear the meat into small pieces using two forks, if you want, and mix it with the liquid. Serve it while it’s hot.

Different Types and Advice

You can use different root vegetables like sweet potatoes, celery root, or turnips, depending on what you have available. For a new taste, consider adding a bit of balsamic vinegar with the broth. If you want a thicker sauce, you can take out some of the liquid after cooking and thicken it with a mix of cornstarch and water before serving.

September 11, 2024
LEMON CAKE
Ingredient :
- 1 glass of sunflower oil (not full)
- 1 glass of milk
- 4 eggs
- 300g flour
- 300g sugar
- 1 grated lemon
- 2 sachets royal yeast
Preparation:

1. Beat the eggs, sugar, lemon, milk, oil and yeast flour with the whisk.

2. Preheat the oven to 180°C and put the mixture in for about 40 minutes. (Go checking)

3. Let cool and sprinkle sugar on to.
September 11, 2024
Kiwi Detox Drink: Burn Belly Fat, Cleanse the Colon, and Lose Weight!

Why Kiwi?
Kiwi: This small, green fruit is a powerhouse of nutrients. It’s rich in vitamin C, vitamin K, vitamin E, folate, and fiber. Kiwis are also high in antioxidants and enzymes that aid in digestion and detoxification.

Health Benefits of Kiwi Detox Drink
Burns Belly Fat: The high fiber content in kiwi helps keep you full longer and aids in digestion, which can contribute to burning belly fat.
Cleanses the Colon: Kiwi acts as a natural laxative, helping to cleanse the colon by promoting regular bowel movements.
Boosts Immunity: Rich in vitamin C and other antioxidants, kiwi helps boost the immune system and fight off infections.
Improves Digestion: The enzymes in kiwi, such as actinidin, aid in breaking down proteins and improving digestion.
Hydrates and Refreshes: With its high water content, kiwi helps keep you hydrated and refreshed.
How to Make Kiwi Detox Drink

Ingredients:

2 kiwis
1 lemon (juiced)
1 cucumber
A handful of fresh mint leaves
1 tablespoon of honey (optional, for sweetness)
2 cups of water
Ice cubes (optional, for serving)

Instructions:

Prepare the Ingredients: Wash and peel the kiwis and cucumber. Cut them into small pieces. Wash the mint leaves thoroughly.
Blend the Ingredients: Place the kiwi pieces, cucumber pieces, lemon juice, mint leaves, and water into a blender. Blend until smooth.

Sweeten (Optional): If you prefer a sweeter drink, add a tablespoon of honey and blend again until well mixed.

Strain the Mixture: Pour the blended mixture through a fine mesh sieve or cheesecloth into a jug to remove any pulp. Press down with a spoon to extract as much liquid as possible.

Serve: Pour the detox drink into glasses. Add a few ice cubes if desired for a chilled, refreshing beverage.

How to Use the Kiwi Detox Drink
Morning Boost: Start your day with a glass of kiwi detox drink on an empty stomach to kickstart your metabolism and hydration.
Pre-Meal Drink: Drink a glass before meals to help reduce appetite and improve digestion.
Evening Cleanse: Have a glass in the evening to help cleanse your colon and aid in overnight detoxification.

Tips for Best Results
Consistency: Drink this detox beverage daily for at least a week to see noticeable results.
Balanced Diet: Complement the detox drink with a balanced diet rich in fruits, vegetables, lean proteins, and whole grains.
Stay Hydrated: Drink plenty of water throughout the day to support the detox process and keep your body hydrated.
Exercise Regularly: Incorporate regular physical activity into your routine to enhance the weight loss and detox benefits.

Conclusion
The kiwi detox drink is a delicious and effective way to support weight loss, burn belly fat, and cleanse your colon. With its high nutrient content and refreshing taste, this drink is a great addition to any detox regimen. Give it a try and enjoy the benefits of this natural, health-boosting beverage. Cheers to a healthier you!

September 11, 2024