Category: Recipes

Four Ingredient Nougat Bars – I recall growing up and seeing this treat on the dessert table every holiday. This was one of those desserts that was saved for adults only.

I never did understand that as I was growing up. When I got older, I started making this treat myself and although I do not understand why it was an adult only treat, I understand why they kept it all to themselves.

Ingredients

• 2 packages of miniature marshmallows
• 2 tbsp butter, melted
• 2 packages of white chocolate chips
• 1 ½ cups red and green gumdrops

How To Make Four Ingredient Nougat Bars

FIRST STEP:

Cut the gum drops in half

Layer a baking dish with parchment paper, be sure there is enough paper hanging over the sides

Bring a pot of water to a boil on the stove

SECOND STEP:

Place a heat proof bowl or another pan over the first pot with the water

To the top dish add in the miniature marshmallows, the white chocolate chips and the butter

Melt the ingredients in the pan, over( or rather like a double boiler)

Stir until all is melted

THIRD STEP:

Gently fold in the gumdrops

Pour into the baking dish with the parchment paper

Let rest overnight so the nougat sets

Lift out of the baking dish using the parchment paper, cut into bars

Enjoy!

This Heavenly Pineapple Cheeseball recipe is always one of the biggest hits at any gathering and every party. We cannot allow the combination of foods to gross us out. This would not be one of my favorites if it tasted disgusting. So bear with me and give this a try. I had actually received this from a very dear friend. His mother used to make it for the family on special occasions. When she passed on, he wanted to pass on one of her best and favorite recipes.

Indulge in the decadent combination of chocolate, caramel, and pecans with this Homemade Turtle Candy recipe. These sweet treats are a delightful mix of crunchy pecans, gooey caramel, and rich chocolate, making them perfect for special occasions or as a homemade gift. The best part? They’re surprisingly easy to make right in your kitchen.

Ingredients:

• 2 cups pecan halves
• 1 cup caramel bits or soft caramel candies, unwrapped
• 2 tablespoons heavy cream
• 2 cups semisweet or milk chocolate chips
• 1 tablespoon coconut oil or vegetable shortening (optional, for smoothness)
• Sea salt flakes (optional, for sprinkling)

Ingredients :

1 kg boiled potatoes
2 egg yolks
½ teaspoon nutmeg
Salt and pepper to taste
100 g grated parmesan
3 tablespoons chopped parsley
2 eggs
Breadcrumbs (amount needed to coat)
1 block of mozzarella cheese

Preparation :

Preparation of Potatoes :
Peel and mash the boiled potatoes until smooth.

Mixing the Puree :
In a bowl, mix the mashed potatoes with the egg yolks, grated Parmesan, chopped parsley, nutmeg, salt and pepper. Mix well until you get a smooth dough.

Preparation of the Cheese :
Cut the block of mozzarella into rectangles.

Formation of Donuts :
Take a few spoonfuls of mashed potatoes and form a patty. Place a rectangle of cheese in the center of the patty and wrap it completely with the mashed potatoes, forming a doughnut.

Coating the Donuts :
Beat the remaining 2 eggs in a bowl.
Dip each donut in beaten egg, then coat in breadcrumbs.

Cooking :
Heat oil in a skillet over medium heat.
Fry the donuts for 6-7 minutes or until evenly golden brown, turning occasionally for even cooking.

Service :
Drain the donuts on paper towels and serve hot.

Advice :
These donuts are ideal served with tomato sauce or garlic sauce.
Serve them warm to enjoy the soft cheese inside.

Ingredients:

1 egg
100g sugar
240g flour
4g baking powder
90g butter
400g melted chocolate

Preparation:

1. In a bowl, add the egg and sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you obtain a soft, homogeneous and compact dough.

2. Wrap the dough in plastic wrap and place in the refrigerator for about 40 minutes to harden.

3. After the time has passed, cut a short piece of dough and make a long, thick loaf just below a little finger. Cut the bread into sticks about 8-10 cm long.

4. Place the sticks inside a baking sheet lined with parchment paper and bake in the oven at 180°C/356°F for about 12 minutes.

5. Melt the chocolate and, with the help of tongs, completely immerse the cookies, one at a time, in the chocolate.

6. Place the togo on parchment paper and allow to cool completely before serving

Ingredients:
– 1 cup frozen strawberries
– 1 cup frozen blueberries
– 1 cup orange juice
– 1 (8.8-ounce) package refrigerated cooked beets (such as Love Beets)
– 1 medium banana, peeled
– 1 medium carrot, peeled and sliced
– 1 (1/2 inch) piece fresh ginger, peeled and grated

### Instructions:

#### 1. Prepare the Ingredients:
– Gather all the ingredients listed above.
– If necessary, chop the banana into smaller pieces for easier blending.

#### 2. Add Ingredients to Blender:
– In a blender, add the frozen strawberries and blueberries.

#### 3. Add Liquid Base:
– Pour in the orange juice to provide a liquid base for the smoothie.

#### 4. Incorporate Beets:
– Open the package of refrigerated cooked beets and add them to the blender. If the beets are whole, you may want to chop them into smaller pieces for easier blending.

#### 5. Introduce Banana:
– Place the peeled banana into the blender with the other ingredients.

#### 6. Add Carrot and Ginger:
– Add the sliced carrot and grated fresh ginger to the blender.

#### 7. Blend Until Smooth:
– Secure the lid on the blender and blend all the ingredients together until smooth and well-combined. Depending on your blender’s power, this may take a couple of minutes.

#### 8. Check Consistency:
– After blending, check the consistency of the smoothie. If it’s too thick, you can add a splash more orange juice or water to reach your desired consistency.

#### 9. Serve:
– Once the smoothie reaches the desired consistency, pour it into glasses and serve immediately.

#### 10. Enjoy:
– Enjoy your delicious and nutritious Anti-Inflammatory Beet Smoothie! This refreshing beverage is packed with antioxidants and anti-inflammatory properties, making it a great addition to your day.

Nothing beats the refreshing taste of a Strawberry Dole Whip on a warm day. This sweet and tangy frozen treat, inspired by the famous Disney parks’ Dole Whip, is a perfect blend of strawberries and creamy goodness. While the original Dole Whip might be synonymous with pineapple, this strawberry version offers a delightful twist that’s just as satisfying. The best part? You can easily make it at home with just a few simple ingredients.

Strawberry Dole Whip combines the natural sweetness of ripe strawberries with the creaminess of coconut milk or another non-dairy alternative, resulting in a treat that’s not only delicious but also dairy-free. It’s light, refreshing, and full of vibrant strawberry flavor, making it a great dessert or snack for any occasion.

Ingredients You’ll Need

To whip up your own Strawberry Dole Whip, you’ll need the following ingredients:

• Frozen Strawberries: 2 cups of frozen strawberries give the Dole Whip its rich strawberry flavor and refreshing chill.
• Coconut Milk: 1/2 cup of full-fat coconut milk adds creaminess and a hint of tropical flavor. You can also use almond milk or any other non-dairy milk if you prefer.
• Honey or Maple Syrup: 1-2 tablespoons of honey or maple syrup (optional) to sweeten the whip to your liking.
• Lemon Juice: 1 tablespoon of fresh lemon juice to brighten the flavor and add a bit of tanginess.
• Vanilla Extract: 1 teaspoon of vanilla extract to enhance the overall flavor.

Roasted Potato Slices with Cheese is the perfect dish when you crave a combination of crispy edges, tender insides, and a gooey, cheesy topping. This recipe takes humble potatoes and transforms them into a delicious side dish or snack that is incredibly satisfying. With a handful of ingredients, you can create a dish that pairs beautifully with any main course or stands alone as a savory treat.

Ingredients for Roasted Potato Slices with Cheese

To make these cheesy roasted potato slices, you will need:

• 4 large potatoes, scrubbed and sliced into 1/4-inch rounds
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups of shredded cheddar cheese (or your favorite cheese blend)
• 2 tablespoons of grated Parmesan cheese
• Fresh parsley or chives, chopped, for garnish

INSTRUCTIONS:

Method: How to Make Roasted Potato Slices with Cheese:

Follow these simple steps to create a delicious batch of roasted potato slices with cheese:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent the potatoes from sticking.
2. Prepare the Potatoes:
   Slice the potatoes into 1/4-inch rounds using a sharp knife or mandoline for even thickness. Place the slices in a large bowl, drizzle with olive oil, and toss to coat evenly. Add the garlic powder, onion powder, paprika, salt, and freshly ground black pepper. Toss the potato slices again until they are well coated with the seasoning mixture.
3. Arrange and Roast:
   Spread the seasoned potato slices in a single layer on the prepared baking sheet, ensuring they are not overlapping. This helps them roast evenly and become crispy. Roast in the preheated oven for 20-25 minutes, flipping the slices halfway through the cooking time, until the potatoes are golden brown and crispy around the edges.
4. Add the Cheese:
   Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the potato slices. Follow with a sprinkling of grated Parmesan cheese for added flavor. Return the potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
   Once the cheese is melted and slightly golden, remove the baking sheet from the oven. Garnish the roasted potato slices with chopped parsley or chives for a pop of color and fresh flavor. Serve hot as a side dish or snack.

Tips for the Perfect Roasted Potato Slices with Cheese:

• Choose the Right Potatoes: Use starchy potatoes like Russets for crispier edges, or Yukon Golds for a creamier texture. Both types work well, depending on your preference.
• Even Slices Are Key: Slice the potatoes evenly to ensure they cook uniformly. A mandoline slicer is handy for achieving consistent thickness.
• Don’t Overcrowd the Pan: Arrange the potato slices in a single layer without overlapping them. Overcrowding can cause them to steam rather than roast, resulting in softer, less crispy potatoes.
• Customize Your Toppings: Experiment with different cheeses, like mozzarella, gouda, or pepper jack, and add extra toppings like crispy bacon bits, green onions, or sour cream.

Cauliflower and Broccoli Casserole Recipe

Ingredients:

4 potatoes

1 broccoli

2 teaspoons salt, divided

1 onion

1 carrot

Olive oil (for sautéing)

2 cloves garlic

1 red pepper

2 small green peppers

A handful of cherry tomatoes

4 eggs

Instructions:

Prep the Vegetables:

Peel and dice the potatoes into small cubes.

Cut the broccoli into florets.

Dice the onion, carrot, red pepper, and green peppers.

Mince the garlic cloves.

Halve the cherry tomatoes.

Cook the Potatoes:

Place the diced potatoes in a pot of water with 1 teaspoon of salt.

Bring to a boil and cook until the potatoes are tender (about 10-15 minutes).

Drain the potatoes and set them aside.

Cook the Broccoli:

In another pot, bring water to a boil with 1 teaspoon of salt.

Add the broccoli florets and cook for 3-5 minutes until just tender.

Drain the broccoli and set aside.

Sauté the Vegetables:

In a large skillet, heat some olive oil over medium heat.

Add the diced onion and carrot, and sauté until they start to soften, about 5 minutes.

Add the minced garlic and cook for another minute.

Add the diced red and green peppers to the skillet and cook until all the vegetables are tender, about 5 more minutes.

Combine and Bake:

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the cooked potatoes, broccoli, sautéed vegetables, and cherry tomatoes.

In a separate bowl, beat the eggs, then pour them over the vegetable mixture. Stir to combine everything well.
Grease a baking dish with olive oil and transfer the vegetable mixture into the dish.

Bake in the preheated oven for 25-30 minutes, until the eggs are set and the top is slightly golden.
Serve:

Let the casserole cool for a few minutes before serving.
Enjoy your delicious cauliflower and broccoli casserole!
Let me know if you need any modifications or have any questions!