Category: Recipes

Pea Salad isn’t something that you see all that often at potlucks and picnics anymore. Pasta and potato salads seem to be the more ubiquitous choices, and while those are definitely classics, there should be room for pea salad on the menu too. It’s a classic in its own right — you might remember your mom or even your grandma serving it, but I think it’s high time that it had a revival.

It’s incredibly creamy, it’s sweet, and has pops of salty bacon and sharp red onion and cubed cheddar cheese. In other words, it has all the flavor you could hope for… and it takes just about ten minutes to make. It might feel a little old-fashioned, sure, but it definitely has its place on today’s table. After all, a little nostalgia never hurt anybody.This really is ridiculously easy to make. You’ll start with the dressing, which is a base of sour cream and mayo that’s balanced out with a little bit of sugar and some apple cider vinegar. You whisk that together and then add in thawed frozen peas, — four whole cups of them! — some chopped bacon, diced red onion, and some bite-sized cheddar cheese.That’s it! You stir it all together and chill it until you’re ready to serve. If you’re worried about your bacon losing its texture, you can sprinkle some more on top at this point so you have some bacon flavor running throughout but still a bit of crunchIt’s about as simple as a side dish can get but it’s one that’s so easy to love. With a little bit of sweet, a little bit of salty, just enough tang, and plenty of creaminess, it’s definitely a crowd pleaser. Even if it’s not a nostalgic dish for people, they still seem to love it… and really, how could you not?

Pasta salad is an absolute summer classic in our book. No bbq, picnic, or potluck would be complete without it. There are countless delicious versions out there, but if you’re looking to dress up this summer staple a Layered Pasta Salad is a must-try! Vibrant layers of pasta, veggies, and ham are mixed with a tangy dressing for a salad that is sure to impress family and friends alike! It’s a make-ahead dish so you have one less thing to worry about when entertaining or trying to get out the door to your event.

The only step that requires more than chopping will be cooking that pasta. We’ve gone with a classic macaroni noodle, but any similar sized pasta will work! Boil your pasta just until al dente (no one wants a mushy salad), then drain and rinse the pasta. Allow it to fully cool before you begin assembling the salad so it doesn’t all stick together. In the meantime, chop the other veggies and prepare the creamy dressing. We recommend layering the lettuce and pasta on the bottom and the dressing and cheese on top, but you’re welcome to get creative with the middle layers!Once the salad has been assembled, you’ll want to cover it and let it chill in the fridge for at least 5 hours. This gives the flavors time to meld together before serving. Set the dish out with layers intact so everyone can appreciate the beauty, then give it a good mix right before digging in. If you’re looking to impress at your next summer get-together, this recipe is just the thing. Give our Layered Pasta Salad a try and we’re sure you’ll agree!

Look, instant ramen is a delight. It’s super quick, it’s super cheap, and it also manages to be super tasty, so there’s absolutely nothing wrong with making it just as the package intends you to. But! There are tons of ways you can use that ramen packet that are a little more elevated than how you cooked it in your college dorm room. Case in point, this Ground Beef Ramen Skillet. It takes that very same packet of quick-cooking noodles and uses them in a salty, savory stir fry that still makes for a super quick meal, but feels a little more well-rounded and unique. (Thanks beef and veggies!)

Hawaiian Banana Bread

Hey y’all, let’s whip up this tasty Hawaiian Banana Bread! Here’s what you’ll need:
1/2 cup of softened butter
1 cup of sugar
2 large eggs
1 very ripe banana, mashed
1 cup of crushed pineapple (don’t drain it!)
2 cups of flour
1 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1/4 cup of shredded coconut
Alright, let’s get started!

Alright, let’s get started!
Step 1: Preheat your oven to 350 degrees.
Step 2: In a big bowl, cream together your butter and sugar with a mixer until it’s nice and fluffy.Then, add your eggs one at a time and beat it all together.
Step 3: Stir in your mashed banana and crushed pineapple.
Step 4: In a separate medium-sized bowl, sift together your flour, baking powder, baking soda, and salt. Then, add it to your wet ingredients.
Step 5: Stir in your shredded coconut flakes.
Step 6: Pour your mixture into a greased loaf pan (9×5). Pop it in the oven and bake for 60 minutes or until a toothpick inserted comes out clean.
And there ya have it, enjoy your delicious homemade banana pineapple bread

Chocolate-Covered Almond Cookies with Sesame Seeds Recipe

Ingredients 

1 cup all-purpose flour

1/2 cup ground almonds

1/2 cup butter, softened

1/3 cup sugar

1 egg

1/2 tsp vanilla extract

Pinch of salt

For the Topping:

200 grams dark chocolate, melted

Sesame seeds for sprinkling

Instructions:

Make the Cookie Dough:

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract.

Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Shape the Cookies:

Preheat your oven to 350°F (175°C).

Roll the chilled dough into small balls, then flatten them slightly to form thick discs.

Place the shaped cookies on a baking sheet lined with parchment paper.

Bake the Cookies:

Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.

Remove from the oven and let them cool completely on a wire rack.

Add the Chocolate and Sesame Seeds:

Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.

Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.

Before the chocolate sets, sprinkle the sesame seeds over the chocolate.

The Lightest Cake in the World! It Melts in Your Mouth!

Ingredients

Dough

• 2 eggs
• 80g sugar (1/3 cup + 1 tbsp)
• A pinch of salt
• Vanilla flavoring (to taste)
• 100ml oil (1/2 cup)
• 100ml milk (1/2 cup)
• 200g flour (1 2/3 cups)
• 12g baking powder (1 tbsp)

Filling

• 150g cheese (5.3 oz) (cottage cheese or cream cheese)
• 20g sugar (1 1/2 tbsp)
• 1 egg
• Vanilla flavoring (to taste)
• Raspberries (to taste)

For Decoration

• Powdered sugar

Nutrition Information

• Serving Size: 1 slice (1/12 of the cake)
• Number of Servings: 12 slices
• Calories: 180
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrates: 21g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 4g

Preparation

Dough

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the eggs, sugar, a pinch of salt, and vanilla flavoring.
   • Mix with a mixer until well blended and fluffy.
3. Gradually pour in the oil and milk, continuing to mix until fully incorporated.
4. Add the flour and baking powder to the mixture.
   • Mix until the batter is smooth and free of lumps.
5. Line a 26 cm diameter baking form with parchment paper.
6. Pour the batter into the prepared baking form, spreading it evenly.

Filling

7. In a separate bowl, mix the cottage cheese (or cream cheese) with sugar, egg, and vanilla flavoring until smooth and creamy.
8. Using a tablespoon, spread the cheese filling on top of the dough in the baking form.
   • Distribute the filling evenly for a uniform layer.
9. Gently lay out the raspberries on top of the cheese filling.
   

   Baking

   10. Place the cake in the preheated oven and bake for about 40 minutes.
       • Check for doneness by inserting a toothpick into the center; it should come out clean.

   Decoration

   11. Allow the cake to cool slightly after removing it from the oven.
   12. Decorate with a light dusting of powdered sugar before serving.

   Tips

   • Ensure all ingredients are at room temperature for best results.
   • Use fresh raspberries for the most vibrant flavor, but frozen raspberries can be used if fresh ones are not available.
   • Adjust the sweetness by adding more or less sugar to both the dough and filling according to your taste preference.

   Conclusion

   This Lightest Cake in the World is an epitome of simplicity and elegance. The combination of a light, fluffy dough with a creamy cheese filling and fresh raspberries makes it a delightful treat for any time of day. Serve it as a dessert, with tea, or as a special treat for gatherings, and enjoy the compliments that follow. Happy baking!

Baked Zucchini and Cheese Fritters

Enjoy these delicious and healthy Baked Zucchini and Cheese Fritters. They are perfect as a snack or a side dish. Easy to make and packed with flavor, these fritters are sure to become a favorite. Follow this simple recipe to create a delightful dish.

Ingredients

• 1 small zucchini
• 1/2 tsp (2.5 g) salt
• 30 g (1 oz) green onion
• 3 tbsp (25 g) oatmeal
• 2 tbsp (30 g) cottage cheese
• 2 eggs
• 100 g (3.5 oz) mozzarella cheese
• Pepper (to taste)
• Italian herbs (to taste)

Nutrition Information (Per Serving)

• Calories: 120
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 300mg
• Total Carbohydrates: 7g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 8g
• Number of Servings: 4

Step-by-Step Instructions

1. Prepare the Zucchini

Grate the Zucchini:
Grate the zucchini and place it in a bowl. Sprinkle with 1/2 tsp (2.5 g) salt and let it sit for 5 minutes. After 5 minutes, squeeze out the excess moisture from the zucchini.

2. Prepare the Mixture

Chop Green Onion:
Finely chop 30 g (1 oz) green onion and add it to the zucchini.

Combine Ingredients:
Add 3 tbsp (25 g) oatmeal, 2 tbsp (30 g) cottage cheese, and 2 eggs to the bowl. Grate 100 g (3.5 oz) mozzarella cheese and add it to the mixture. Season with pepper and Italian herbs to taste. Mix all the ingredients until well combined.

For all the breakfast food aficionados out there: this one’s for you. We all know there’s nothing quite like a good breakfast or brunch and this brunch casserole delivers a triple threat of breakfast foods in one dish. This is the smart way to feed a crowd with half the work and clean-up of a traditional morning meal with all the fixins.

You can even assemble this the night before and then just let it sit overnight in the fridge. If you have some guests in from out of town this is an ideal way to handle breakfast. And, you’ll actually be able to enjoy it with your guests instead of fussing around the kitchen!

Best of all you don’t have to stand over a hot stove flipping eggs or making toast or frying bacon. You do need to cook the sausage and bell pepper before you combine all the ingredients into the 9″x13″ dish.

Aside from that it’s simply a matter of putting all the things together and then letting the oven do the rest of the work.

You can even assemble this the night before and then just let it sit overnight in the fridge. If you have some guests in from out of town this is an ideal way to handle breakfast. And, you’ll actually be able to enjoy it with your guests instead of fussing around the kitchen!

It’s got the vibes of quiche but it’s much more substantial and filling. Plus there’s no crust to worry about and you get hash browns in there, too.

Chocolate Rice Krispie Balls

List of ingredients:

Half a cup of peanut butter

3 tablespoons of softened butter

1 teaspoon of vanilla

1 cup of Rice Krispies cereal

Half a cup of chopped pecans.

1 cup of grated coconut

Instructions:

Combine the ingredients, chill for 30 minutes, and shape into balls. Put it back in the refrigerator and let it cool for at least one hour.

Mix the following ingredients in a double boiler:

1 bag of chocolate chips.

1 piece of sweet chocolate

Keep the heat low to keep the chocolate soft.

Put one ball at a time into the chocolate mixture. Use a fork to roll them around until they are covered in chocolate. Place on a sheet of parchment paper in the refrigerator.

Without a doubt, the simplest and most delicious frosting ever!

You can print this recipe.

Cool Whipped Frosting is the perfect choice for a light and fluffy topping that will make any dessert better. Its soft texture and how easy it is to make, make it a favorite at parties. This frosting is great for any cake or cupcake recipe, ideal for quick baking when you want to add lots of flavor to every bite.

You can use this tasty frosting on almost any dessert. If you want to make it extra special, try drizzling it on top of lemon cupcakes, a simple pound cake, or a rich chocolate cake. Before serving, add grated chocolate or citrus zest on top to create a nice contrast and enhance the flavors.

A Cool Frosting Choice

Materials required:

One container of whipped topping, like Cool Whip, which is about eight ounces.

A box of instant vanilla pudding mix, 3.4 oz.

1 cup of milk, preferably whole or 2% fat.

1 teaspoon of vanilla extract

What should be done

Mix the pudding powder with the milk: Put the milk and instant vanilla pudding powder in a medium bowl and stir until it’s smooth. Just wait a few minutes for it to become thicker.

Enhance with Vanilla Extract: Mix the pudding ingredients and add the vanilla flavor.

Mix the pudding with the whipped topping and carefully combine them. To keep the mix light and fluffy, be careful not to mix too much.

Place in the refrigerator: Let the frosting cool in the refrigerator for 30 minutes before using it. It will be easy to spread or pour this on delicious foods.

You can decorate cakes and cupcakes with the frosting or dip fruit in it, it’s up to you. It feels very soft and is light and fluffy.

My aunts used to make this, and I thought it was no longer available. But you know what? I found it, and it tastes even better.

List of items needed to make a recipe.

2 cups of strawberries that have been frozen

1 cup of pineapple juice

1/2 cup of vanilla-flavored almond milk

2 tablespoons of honey or agave syrup (if you want it sweeter).

Instructions
Put the frozen strawberries and pineapple juice in a blender or food processor.

Blend at a high speed until the strawberries are crushed and the mixture becomes smooth.

3. Pour in the vanilla almond milk and honey (if desired), and blend until everything is well mixed and smooth.

If the mixture is too thick, you can add a bit more almond milk gradually until it reaches the thickness you want.

Serve right away for a creamy texture, or put in the freezer for 30 minutes to an hour for a harder texture.

Put the ice cream in bowls or cones and have fun!

Different Types and Advice

You can easily change things by using various frozen fruits. Consider using mango or peach for a tropical flavor, or mixed berries for a delicious berry treat. If you don’t want to use dairy, you can use coconut or soy milk instead of almond milk. For a more sour taste, add some fresh lemon or lime juice. If your children are selective about what they eat, you can include them in the cooking process by allowing them to pick their preferred fruits to mix in!

Bars de caramelo caseros.