PST-Algerie

Category: Recipes

  • Crispy Chicken Fingers | Chicken Tenders with Tartar Sauce

    Crispy Chicken Fingers | Chicken Tenders with Tartar Sauce

    Ingredients:
    For the Chicken Tenders:
    1 kg chicken breast, sliced into strips
    1/4 cup milk
    2 tbsp cornstarch
    2 tbsp flour
    1 tsp salt
    1/2 tsp ground black pepper
    1 tsp paprika
    1-2 tsp garlic powder
    1/2 pc chicken broth cube, crushed
    1 egg
    3-4 cups panko breadcrumbs
    1 tsp dried parsley
    1/2 tsp salt
    For the Tartar Sauce:
    1 cup mayonnaise
    2 tbsp lemon juice
    1 tsp sugar
    1 tsp parsley
    2 tbsp pickle relish
    Pinch of salt
    Ground black pepper
    Directions:
    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
    In a bowl, combine the milk, cornstarch, flour, 1 tsp salt, ground black pepper, paprika, garlic powder, and crushed chicken broth cube. Mix well.
    In a separate bowl, beat the egg.
    Place the panko breadcrumbs in another bowl and mix with the dried parsley and 1/2 tsp salt.
    Dip each chicken strip first into the milk mixture, then the beaten egg, and finally coat with the panko breadcrumb mixture. Ensure each strip is well coated.
    Arrange the coated chicken strips on the prepared baking sheet.
    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
    While the chicken is baking, prepare the tartar sauce by combining the mayonnaise, lemon juice, sugar, parsley, pickle relish, pinch of salt, and ground black pepper in a small bowl. Mix until well combined.
    Serve the crispy chicken fingers with the tartar sauce on the side.
    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
    Kcal: 320 kcal | Servings: 6

  • Super Tasty Sponge Cake

    Super Tasty Sponge Cake

    Super Tasty Sponge Cake

    Table of Contents

    Ingredients

    1 cup (120g) all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    4 large eggs, at room temperature
    1 cup (200g) granulated sugar
    1/4 cup (60ml) whole milk
    1/4 cup (60g) unsalted butter
    1 teaspoon vanilla extract
    Powdered sugar for dusting (optional)
    Fresh fruit and whipped cream for serving (optional)

    Instructions

    Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan, or line it with parchment paper.
    Prepare the Dry Ingredients:
    In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
    Whip the Eggs:
    In a large mixing bowl, beat the eggs with an electric mixer on high speed until they become thick and pale, about 5 minutes.
    Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 2-3 more minutes.
    Heat the Milk and Butter:
    In a small saucepan, heat the milk and butter over low heat until the butter is melted. Do not let it boil. Remove from heat and stir in the vanilla extract.
    Combine the Batter:
    Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
    Slowly pour the warm milk mixture into the batter, folding gently until just combined. The batter will be thin, but this is normal.
    Bake the Cake:
    Pour the batter into the prepared cake pan and smooth the top with a spatula.
    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
    Serve:
    Once the cake is completely cool, dust the top with powdered sugar if desired.
    Slice and serve plain, or with fresh fruit and whipped cream for an extra special treat.
  • White Bun Recipe

    White Bun Recipe

    White Bun Recipe

    Table of Contents

    Ingredients

    700 grams of wheat flour
    1 teaspoon of salt
    400 ml warm milk
    4 tablespoons of sugar
    8 grams of dry yeast
    2 eggs
    80 ml sunflower oil
    10 grams of baking powder
    10 ml apple cider vinegar
    50 grams of butter, melted
    1 egg yolk
    Milk (for brushing)
    Sesame seeds (for topping)

    Directions

    • Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
    • Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
    • Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
    • Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.
    • Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
    • First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
    • Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.
    • Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
    • Preheat Oven: Preheat your oven to 180°C (350°F).
    • Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.
    • Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
    • Cool: Let the buns cool on a wire rack before serving.
      Serving SuggestionsEnjoy these white buns fresh out of the oven with butter, or use them for sandwiches and burgers. They also make a great accompaniment to soups and stews.Cooking TipsEnsure the milk is warm, not hot, to activate the yeast properly.For a richer flavor, you can replace some of the milk with cream.Knead the dough well to develop gluten, which helps the buns rise and become fluffy.Nutritional BenefitsThese white buns provide carbohydrates for energy and some protein from the eggs. Using sunflower oil and butter adds healthy fats, making these buns a more nutritious option compared to store-bought varieties.
    Dietary Information
    Vegetarian: This recipe is suitable for vegetarians.
    Nut-Free: There are no nuts in this recipe, making it safe for those with nut allergies.
    Storage
    Store any leftover buns in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage and reheat them in the oven before serving.
    Why You’ll Love This Recipe
    You’ll love this recipe because it’s easy to make, and the buns turn out soft and fluffy every time. They are versatile and can be used for various meals, making them a staple in your baking repertoire.
    Conclusion
    These white buns are a delightful addition to any meal, with their soft texture and golden crust. Enjoy baking and sharing them with your loved ones. Enjoy your meal! 😊
  • PANCAKE RECIPE

    PANCAKE RECIPE

    PANCAKE RECIPE

    Table of Contents

    INGREDIENTS

    1 egg
    ◾️250ml (1 cup) of milk
    ◾️2 tbsp oil
    ◾️1 cup of flour
    ◾️1 tbsp of sugar
    ◾️1 tsp of baking powder

    METHOD

    ◾️Add egg yolks and sugar to the mixing bowl.
    ◾️Whisk with a mixer.
    ◾️Add milk, oil, and sifted flour.
    ◾️Mix.
    ◾️In another bowl, whisk the egg whites.
    ◾️Mix with the first mixture and add the baking powder.
    ◾️Rest for 5 minutes.
    ◾️Bake in a pan.
    ◾️Drizzle with maple syrup and serve.
  • Baked Greek Lemon Chicken

    Baked Greek Lemon Chicken

    Ingredients
    8 boneless, skinless chicken thighs
    Juice of 2 lemons
    ¼ cup olive oil
    4 cloves garlic, minced
    3 teaspoons dijon mustard
    3 teaspoons oregano
    2 teaspoons thyme
    1 teaspoon dill
    1 teaspoon paprika
    2-3 teaspoons salt
    1 teaspoon black pepper

    Preparation
    Place chicken in a large bowl or ziplock bag.
    In a small bowl, mix together all remaining ingredients until well combined.
    Pour the marinade over the chicken and cover or seal bag.
    Place in fridge to marinate for 2-6 hours.
    When ready to bake: Preheat oven to 350 degrees F.
    Arrange marinated chicken in a large baking dish and pour marinade over the top.
    Bake chicken for 40 minutes or until internal temperature reaches 165-175 degrees F. Broil for the last 2-3 minutes for extra color.

  • Cuban Sandwich Recipe

    Cuban Sandwich Recipe

    A delicious and iconic sandwich! The Cuban Sandwich, also known as the Cubano, is a fusion of flavors and textures. Here’s a simple recipe:
    Ingredients:
    – 4 slices of bread (Cuban or crispy bread)
    – 4 oz Ham
    – 4 oz Roasted pork
    – 4 oz Swiss cheese
    – 1/4 cup Dill pickle slices
    – 1/4 cup Yellow mustard
    – Mayonnaise or butter (optional)
    Instructions:
    1. Preheat a panini press or grill to medium-high heat.
    2. Lay out the bread slices.
    3. On each bread slice, layer ham, roasted pork, Swiss cheese, pickles, and mustard.
    4. Top with the remaining bread slice.
    5. Grill or press until crispy and golden brown.
    6. Serve immediately and enjoy!
    Tips and Variations:
    – Use slow-roasted mojo pork for added flavor.
    – Add sliced turkey or chicken for extra protein.
    – Substitute with other cheeses, like cheddar or provolone.
    – Grill in a skillet with butter or mayonnaise for added richness.
    The Cuban Sandwich is a flavorful and satisfying delight, with the perfect balance of salty, sweet, and tangy. Enjoy!
  • Strawberry Vanilla Bean Ice Cream

    Strawberry Vanilla Bean Ice Cream

    Ingredients:
    – 2 cups fresh strawberries, hulled and sliced
    – 1 cup granulated sugar
    – 1 vanilla bean, split and seeds scraped
    – 2 cups heavy cream
    – 1 cup whole milk
    – 6 large egg yolks
    Instructions:
    1. In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved. Remove from heat and let it cool.
    2. In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from heat.
    3. In a bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
    4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
    5. Strain the custard into a bowl and let it cool. Refrigerate until cold.
    6. Churn the custard in an ice cream maker according to the manufacturer’s instructions.
    7. During the last few minutes of churning, add the strawberry mixture.
    8. Transfer the ice cream to a container and freeze until firm.
    Prep Time: 20 minutes | Cooking Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes | Servings: 8
    Enjoy ❤️

  • SOUTHERN FRIED CATFISH

    SOUTHERN FRIED CATFISH

    INGREDIENTS LIST:
    ⅔ Cup.Of yellow cornmeal.
    ¼ Cup.Of all-purpose flour.
    1½ Small spoons.Of seasoned salt.
    ½ Small spoon.Of black pepper.
    ½ Small spoon.Of cayenne pepper.
    ½ Small spoon.Of lemon juice.
    ¼ Small spoon.Of paprika.
    2 large whole eggs.
    2 Small spoons.Of hot sauce.
    500 grams.Of catfish fillets.
    FOR SERVING, I USED:
    lemon wedges.
    Tartar sauce.
    Hot sauce.
    PREPARATION:
    Step 1:
    To begin, combine the cornmeal, with flour, salt, black pepper, cayenne pepper, and lemon juice, and smoked paprika in a large brown bag or ziplock bag and shake well to combine.
    Step 2:
    In a deep pie dish or large shallow bowl, whisk together the eggs and spicy sauce until well combined.
    Step 3:
    After that, you can add each fillet to the beaten eggs and turn to cover both sides, then transfer to the cornmeal breadcrumbs and shake vigorously to coat thoroughly with breadcrumbs.
    Step 4:
    And now, place the fillets on the baking sheet that has been sprayed with cooking spray, and repeat the process with each fillet.
    Step 5:
    At this step, you need to allow the fish to rest for 10 to 15 minutes in the refrigerator before removing it from the refrigerator.
    Step 6:
    Following that, you need to pour approximately 4 inches of oil into a large Dutch oven, saucepan, or deep fryer and heat over medium-high heat until the temperature reaches about 340 degrees. Remove from heat and set aside.
    Step 7:
    And finally, fry the fillets in batches until they are golden brown, then remove them from the pan and drain on wire racks or paper towels.
    Step 8:
    The final step before serving is letting the fillets rest for 5 to 10 minutes with a squeeze of lemon and a sprinkle of chopped parsley.

  • SOUTHERN FRIED CATFISH

    INGREDIENTS LIST:
    ⅔ Cup.Of yellow cornmeal.
    ¼ Cup.Of all-purpose flour.
    1½ Small spoons.Of seasoned salt.
    ½ Small spoon.Of black pepper.
    ½ Small spoon.Of cayenne pepper.
    ½ Small spoon.Of lemon juice.
    ¼ Small spoon.Of paprika.
    2 large whole eggs.
    2 Small spoons.Of hot sauce.
    500 grams.Of catfish fillets.
    FOR SERVING, I USED:
    lemon wedges.
    Tartar sauce.
    Hot sauce.
    PREPARATION:
    Step 1:
    To begin, combine the cornmeal, with flour, salt, black pepper, cayenne pepper, and lemon juice, and smoked paprika in a large brown bag or ziplock bag and shake well to combine.
    Step 2:
    In a deep pie dish or large shallow bowl, whisk together the eggs and spicy sauce until well combined.
    Step 3:
    After that, you can add each fillet to the beaten eggs and turn to cover both sides, then transfer to the cornmeal breadcrumbs and shake vigorously to coat thoroughly with breadcrumbs.
    Step 4:
    And now, place the fillets on the baking sheet that has been sprayed with cooking spray, and repeat the process with each fillet.
    Step 5:
    At this step, you need to allow the fish to rest for 10 to 15 minutes in the refrigerator before removing it from the refrigerator.
    Step 6:
    Following that, you need to pour approximately 4 inches of oil into a large Dutch oven, saucepan, or deep fryer and heat over medium-high heat until the temperature reaches about 340 degrees. Remove from heat and set aside.
    Step 7:
    And finally, fry the fillets in batches until they are golden brown, then remove them from the pan and drain on wire racks or paper towels.
    Step 8:
    The final step before serving is letting the fillets rest for 5 to 10 minutes with a squeeze of lemon and a sprinkle of chopped parsley.
  • Cheesy Meatball Casserole

    Cheesy Meatball Casserole

    Cheesy Meatball Casserole

    This Cheesy Meatball Casserole is a perfect comfort food dish that’s easy to make and packed with flavor. It’s ideal for family dinners or gatherings with friends. The combination of juicy meatballs, rich tomato sauce, and melted cheese is sure to be a hit with everyone at the table.

    Ingredients

    For the Meatballs:

    • 1 pound ground beef
    • 1/2 pound ground pork
    • 1/2 cup breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 1 small onion, finely chopped
    • 1 large egg
    • 1/4 cup milk
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dried oregano

    For the Casserole:

      • 2 cups marinara sauce
      • 2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • Fresh parsley, chopped (for garnish)

    Instructions

    Prepare the Meatballs:

    1. Preheat your oven to 375°F (190°C).
    2. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, onion, egg, milk, parsley, salt, pepper, and oregano. Mix until all the ingredients are well combined.
    3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
    4. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked and browned on the outside.

    Assemble the Casserole:

    1. Reduce the oven temperature to 350°F (175°C).
    2. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
    3. Arrange the cooked meatballs in the baking dish.
    4. Pour the remaining marinara sauce over the meatballs, making sure they are evenly coated.
    5. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the meatballs.

    Bake the Casserole:

    1. Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

    Serve:

    1. Remove the casserole from the oven and let it cool for a few minutes.
    2. Garnish with chopped fresh parsley before serving.

    Conclusion

    This Cheesy Meatball Casserole is a hearty and delicious dish that’s sure to satisfy your cravings. Serve it with a side of pasta, garlic bread, or a fresh green salad for a complete meal. Enjoy!

  • Homemade Turtle Candy With Pecans and Caramel Recipe

    Homemade Turtle Candy With Pecans and Caramel Recipe

    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.

    Homemade Turtle Candy with Pecans and Caramel is the perfect treat for any chocolate and caramel lover. With the delightful crunch of pecans and the rich, smooth layers of caramel and chocolate, these candies are sure to become a favorite in your household. Enjoy making and savoring these little bites of heaven!

    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)

    INSTRUCTIONS:

    1. Prepare the Pecans: Line a baking sheet with parchment paper or a silicone baking mat. Arrange the pecan halves in clusters of 3-4 on the prepared baking sheet, making sure they are close together but not overlapping too much. Each cluster will form the base of your turtle candy.
    2. Melt the Caramel: In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is fully melted and smooth. This should take about 2-3 minutes. Be careful not to overheat, as caramel can burn quickly.
    3. Assemble the Turtles: Spoon about 1 teaspoon of the melted caramel over each pecan cluster, ensuring the caramel spreads out a bit but doesn’t cover the pecans completely. Allow the caramel to set for a few minutes.
    4. Melt the Chocolate: In another microwave-safe bowl, combine the chocolate chips and coconut oil or shortening (if using). Microwave in 30-second intervals, stirring until the chocolate is completely melted and smooth.
    5. Top with Chocolate: Spoon the melted chocolate over each caramel-pecan cluster, covering the caramel and pecans. Use the back of the spoon to gently spread the chocolate if needed. If desired, sprinkle a few flakes of sea salt on top of each candy for a delightful contrast of flavors.
    6. Let the Candy Set: Allow the turtle candies to sit at room temperature until the chocolate is firm, which can take about an hour. For quicker setting, you can place the baking sheet in the refrigerator for about 20 minutes.
    7. Serve and Store: Once the chocolate is fully set, your Homemade Turtle Candies are ready to enjoy! Store them in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer freshness.

    Tips:

    • Variations: For a different twist, try using dark chocolate or white chocolate instead of the traditional semisweet or milk chocolate. You can also experiment with other nuts like almonds or cashews if you prefer.
    • Gift-Worthy: These candies make wonderful gifts for holidays, birthdays, or just because. Wrap them in decorative boxes or bags, and add a ribbon for a personal touch.
    • Double the Recipe: If you’re making these for a crowd, simply double the ingredients. The process remains the same, and you’ll have plenty of turtle candies to share
  • Chicken Pot Pie

    Chicken Pot Pie

    Every home cook needs a good chicken pot pie recipe in their repertoire. On the hunt for a new family favorite? You’re in luck! This homemade chicken pot pie definitely deserves a permanent spot in your recipe box.

    Chicken Pot Pie Ingredients

    Here’s what you’ll need to make the best chicken pot pie of your life:

    Chicken
    Boneless, skinless chicken breasts (cut into cubes) are ideal for making classic chicken pot pie.

    Vegetables
    This chicken pot pie recipe calls for the usual suspects: peas, carrots, onions, and celery. You could toss in some mushrooms or green peppers if you want to incorporate more veggies.

    Butter and Flour
    The chicken pot pie filling starts with a roux made with butter and all-purpose flour.

    Seasonings
    Achieve the perfect cozy flavor with salt, pepper, and celery seed. Of course, you can add more seasonings to suit your taste.

    Broth and Milk
    Chicken broth and milk add depth of flavor and help create a smooth and decadent chicken pot pie filling consistency.

    Pie Crusts
    You’ll need two unbaked pie crusts. If you opt for the homemade route, you can’t go wrong with our recipe — but store-bought is perfectly fine.

    How to Make Chicken Pot Pie

    It’s easier than you think to make a crowd-pleasing homemade chicken pot pie. You’ll find the step-by step recipe below, but here’s a brief overview of what you can expect:

    Make the Filling

    Boil the cubed chicken with the carrots, peas, and celery for about 15 minutes. Drain and set aside. Cook the onions in butter until they’re translucent, then stir in the flour and seasonings. Add the chicken broth and milk and simmer until the filling is thick.

    Fill and Bake the Pie

    Place the chicken-vegetable mixture in an unbaked pie crust. Pour the chicken broth mixture over it. Cover with the top crust, seal the edges, and cut slits in the top to allow the steam to escape. Bake until the pastry is golden brown and the filling is bubbly.

    How to Store Chicken Pot Pie

    Allow the pie to cool completely before storage. Wrap the cooled pie tightly in aluminum foil and refrigerate for three to five days. Reheat in the oven or in short bursts in the microwave.

    Allrecipes Community Tips and Praise

    “We love this recipe just as it is written,”  “We have had it several times and it is always so good — never dry. I am going to make it tonight and add a cup of diced potatoes, just because we are a potato family. I always use deep dish pie crusts. Simply delicious!”

    “Really good,” according to TD. “I used a rotisserie chicken and just added it after the veggies were done. Added some house seasoning but other than that, I followed the recipe exactly. Excellent!! My family loved this!”

    Ingredients

    • 1 pound skinless, boneless chicken breast halves – cubed
    • 1 cup sliced carrots
    • 1 cup frozen green peas
    • ½ cup sliced celery
    • ⅓ cup butter
    • ⅓ cup chopped onion
    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon celery seed
    • 1 ¾ cups chicken broth
    • ⅔ cup milk
    • 2 (9 inch) unbaked pie crusts

    Directions

    1. Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

      2  Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

      While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed

      Slowly stir in chicken broth and milk.

      Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set a side Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top.

      Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

      Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

      Serve immediately and enjoy!

  • CAKE MIX ITALIAN CREAM CAKE

    CAKE MIX ITALIAN CREAM CAKE

    on the menu: easy CAKE MIX ITALIAN CREAM CAKE This recipe may be cheating a little because it involves a boxed cake mix but I promise after you bake this cake that will not matter. This is easily my favorite cake I have ever made (and I have baked some great ones like this Chocolate Fudge Cake with Peanut Butter Frosting and Chocolate Ganache). I have baked this Easy Italian Cream Cake so many times including several times to give away as gifts. Try this cake soon and let me know what you think.

    Ingredients:

    • CAKE:
    • 1 (16.25-OUNCE) PACKAGE WHITE CAKE MIX
    • 3 LARGE EGGS
    • 1 1/4 CUPS BUTTERMILK
    • 1/4 CUP VEGETABLE OIL
    • 1 (3.5-OUNCE) CAN FLAKED COCONUT
    • 2/3 CUP CHOPPED PECANS, TOASTED
    • 3 TABLESPOON RUM (OPTIONAL)
    • CREAM CHEESE FROSTING:
    • 1 (8-OUNCE) PACKAGE CREAM CHEESE, SOFTENED
    • 1/2 CUP BUTTER OR MARGARINE, SOFTENED
    • 1 (16-OUNCE) PACKAGE POWDERED SUGAR
    • 2 TEASPOONS VANILLA EXTRACT
    • 1 CUP CHOPPED PECANS, TOASTED

    HOW TO MAKE CAKE MIX ITALIAN CREAM CAKE:

    • BEAT THE FIRST 4 INGREDIENTS AT MEDIUM SPEED WITH AN ELECTRIC MIXER 2 MINUTES. STIR IN COCONUT AND PECANS.
    • POUR INTO 3 GREASED AND FLOURED 9-INCH ROUND CAKE PANS. BAKE AT 350°F FOR 15 TO 17 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.
    • COOL IN PANS ON WIRE RACKS 10 MINUTES. REMOVE FROM PANS, AND COOL COMPLETELY ON WIRE RACKS.
    • SPRINKLE EACH CAKE LAYER EVENLY WITH RUM, IF DESIRED; LET STAND 10 MINUTES.
    • SPREAD CREAM CHEESE FROSTING BETWEEN LAYERS AND ON TOP AND SIDES OF CAKE. CHILL 2 HOURS BEFORE SLICING.
    • BEAT CREAM CHEESE AND BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL SMOOTH. GRADUALLY ADD POWDERED SUGAR, BEATING UNTIL LIGHT AND FLUFFY. STIR IN VANILLA AND PECANS. FROST CAKE WHEN COMPLETELY COOLED.
  • Carrot Cake Sheet Cake

    Carrot Cake Sheet Cake

    When I have a big crowd to please, I immediately think of sheet cake. It’s as easy to make as it is to serve. And when you have a lot of people eager for dessert, trust me, you’ll want a cake that’s easy to serve!

    I also just love carrot cake in the spring. Carrot cake has such a depth of flavor that both “sweet tooth” people and “I’m not a dessert person” people love it. The carrots provide a natural sweetness that is balanced by the warmth of the cinnamon, the toasty walnuts, and deliciously tangy cream cheese frosting.

    Carrot cake gets a bad rap because it can so often be too dry. My homemade carrot cake sheet cake is so incredibly moist because of one secret ingredient: vegetable oil!

    Ingredients

    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/2 tsp salt
    • 1 1/2 cups granulated sugar
    • 3 large eggs
    • 1 cup vegetable oil
    • 2 cups grated carrots
    • 1 cup chopped pecans or walnuts (optional)
    • For the frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups confectioners’ sugar
    • 2 tsp vanilla extract

    How To Make Carrot Cake Sheet Cake

    Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan and set aside.
    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    In a large bowl, beat together the sugar, eggs, and oil until well combined. Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the grated carrots and nuts, if using.
    Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
    To make the frosting, beat together the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat until well combined and smooth. Spread the frosting over the cooled cake and serve.

  • Crispy Hashbrown Sausage Bites

    Crispy Hashbrown Sausage Bites

    I was in the mood for something savory and hearty, so I decided to make a batch of Crispy Hashbrown Sausage Bites.

    The recipe is pretty simple: just mix some sausage with hashbrowns, form them into balls, and bake them until they’re nice and crispy.

    These hashbrown sausage bites are the perfect breakfast or brunch dish! They’re easy to make and can be served with a variety of dipping sauces. I like to serve them with ketchup, mustard, or even ranch dressing.

    Ingredients  

    • 1 lb Breakfast sausage
    • 8 oz Cream cheese , softened
    • 1 ½ c isquick
    • 4 c hash browns, Frozen, shredded
    • 1 ½ c Cheddar cheese, Shredded

    Instructions

    1. Heat the oven to 400 degrees.
    2. Mix together all of the ingredients in a mixing bowl until well combined.
    3. Form the mixture into evenly sized balls about 1 ½ inches around.
    4. Place the balls onto a parchment-lined baking sheet.
    5. Bake for 20-25 minutes.