Category: Recipes

Ingredients
CAKE
1 box yellow cake mix
1 box vanilla pudding 3-ounce box that’s not sugar-free
4 eggs
1/2 cup oil
1 cup milk
1 can crushed pineapple 16 ounces, undrained
1 cup sugar
FROSTING
1 package cream cheese 8 ounces, softened to room temperature
1/2 cup butter softened to room temperature
3 cups confectioner’s sugar
1/2 cup chopped pecans optional
(You can also add a teaspoon of vanilla extract to the frosting if you like)
How To Make Elvis Presley Sheet Cake
Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk
Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop. Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved. Remove from heat.
1 can crushed pineapple,1 cup sugar
Once the cake is done, remove the dish from the oven and poke holes all over the top with a fork. While the cake is still hot, pour the hot pineapple mixture over the top and spread to cover. Let cool.
For frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner’s sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
1 package cream cheese,1/2 cup butter,3 cups confectioner’s sugar,1/2 cup chopped pecans
Drop dollops of the icing onto the top of the cooled cake. Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle the finished cake with additional pecans, if desired.

Ingredients:

• 400 grams of shredded cabbage: Cabbage a vegetable of modest calorie content, is a nutritional powerhouse brimming with fiber and essential nutrients. Its abundant fiber content facilitates the gradual absorption of glucose into the bloodstream, thereby playing a pivotal role in stabilizing blood sugar levels.

• 1 sizable onion finely diced: Onions, renowned for their pungent flavor, harbor a wealth of sulfur compounds that work synergistically to enhance insulin sensitivity. By augmenting cellular glucose utilization, these compounds assist in the regulation of blood sugar levels, promoting metabolic balance.
• 3 cloves of minced garlic: Garlic celebrated for its distinctive aroma and flavor, conceals within its cloves a potent ally in the battle against blood sugar fluctuations. Allicin, a compound abundant in garlic, demonstrates remarkable potential in reducing blood sugar levels by amplifying insulin sensitivity and mitigating insulin resistance.
• 7 medium-sized mushrooms thinly sliced: Mushrooms, humble in carbohydrate content yet rich in antioxidants and fiber, emerge as formidable contenders in the quest for blood sugar regulation. Their antioxidant prowess and fiber-rich composition collectively contribute to the modulation of blood sugar levels and the enhancement of insulin sensitivity.
• 1 bell pepper finely diced: Vibrant bell peppers, a treasure trove of vitamin C, emerge as indispensable allies in the crusade against erratic blood sugar levels. Vitamin C, abundant in bell peppers, exhibits a salutary effect on blood sugar regulation, fostering improved insulin sensitivity. Moreover, the fiber content inherent in bell peppers acts as a brake on glucose absorption, further fortifying their role in maintaining metabolic equilibrium.
• 3 ripe tomatoes quartered: Tomatoes, veritable reservoirs of lycopene—a potent antioxidant—emerge as champions in the pursuit of blood sugar management. Lycopene, abundant in tomatoes, is endowed with the capacity to lower blood sugar levels by assuaging inflammation and ameliorating insulin resistance, thereby furnishing a robust defense against glycemic fluctuations.

PREPARATION:

• Begin by preheating a non-stick skillet over medium heat, setting the stage for a culinary symphony. Gently introduce the shredded cabbage to the skillet, allowing it to luxuriate in the warmth. Stir intermittently, coaxing the cabbage to a state of tender succulence, a process that typically takes around 5 minutes.
• With finesse, incorporate the chopped onion into the skillet, inviting it to mingle with the evolving medley. Allow the onion to sauté until it adopts a translucent veil, an indication of its tender transformation, typically achieved in approximately 3 minutes.
• Infuse the skillet with the aromatic allure of minced garlic, an addition that promises to elevate the dish to new heights of flavor. Stirring diligently, coax the garlic to release its fragrant essence, a task accomplished within a mere 1-2 minutes.
• Introduce the sliced mushrooms to the skillet, allowing them to partake in the culinary dance. Encourage the mushrooms to relinquish their moisture and embrace a golden hue, a process that unfolds over the course of 5-7 minutes, infusing the dish with earthy richness.
• With a flourish, add the diced bell pepper to the skillet, inviting a burst of color and freshness to the ensemble. Sautee the bell pepper until it softens slightly, a transformation typically achieved within 3-4 minutes, enhancing both texture and visual appeal.
• Culminate the culinary journey by introducing the quartered tomatoes to the skillet, heralding the arrival of vibrant acidity and succulent juiciness. Allow the tomatoes to simmer and soften, coaxing them to release their luscious juices, a process that takes approximately 5 minutes, imbuing the dish with a tantalizing burst of flavor.
• With a judicious hand, season the medley with salt and pepper, infusing it with a symphony of savory notes that dance upon the palate. Taste and adjust the seasoning as needed, ensuring a harmonious balance of flavors that delights the senses.
• As the vegetables tenderize and meld together in flavorful harmony, gracefully remove the skillet from the heat, signaling the culmination of the culinary masterpiece. Serve the dish hot, inviting eager diners to savor each delectable bite of this gastronomic triumph.

Enjoy !

Ingredients:

Recipe Items

Chips, milk or dark, 2 cups

An ounce of coconut oil

Peanut butter, 1 cup creamy

1/4 cup of powdered sugar

An teaspoon of vanilla flavoring

Sea salt, if desired, for garnishing

PREPARATION:

Mold Preparation: Separate paper muffin liners and set them aside.

Melt the chocolate by mixing the chips and oil in a basin that may be heated in the microwave. Stir occasionally and cook for 30 seconds at a time in the microwave until melted and smooth.

Place a spoonful of melted chocolate into the base of each paper liner to create the bottom layer. Make a cup shape with the chocolate by gently drawing it up the sides with the back of the spoon. Ten minutes in the freezer should do the trick.

Be ready Pour the peanut butter, powdered sugar, and vanilla extract into a separate dish and stir until smooth. This will make the filling.

Add Before filling, take the baking sheet out of the freezer. Make a little space in the bottom of each chocolate cup and spoon a little peanut butter mixture on top.

If the leftover chocolate has solidified, re-melt it before sealing the cups. Spread it out evenly over the peanut butter filling. To eliminate any air bubbles and level the surface, lightly tap the tray on the counter.

As a finishing touch, you may add a pinch of sea salt to each cup for an added burst of flavor. To set, return to the freezer and continue freezing for another 15 to 20 minutes.

Put away or serve: When the peanut butter cups are solid, take them out of the paper liners. They are best enjoyed right away, although they keep well in the fridge if sealed.

In summary

Whether you’re celebrating a special event or just want to treat yourself, these homemade gourmet chocolate peanut butter cups are sure to be a hit. The combination of the chocolate’s bitterness and the peanut butter’s sweetness creates a perfect harmony, making these treats impossible to refuse. They are lovingly crafted and will delight everyone who gives them a try.

Make these delicious treats to your heart’s content, and feel free to experiment with other chocolates or add some chopped nuts to the filling for a little crunch!

Enjoy !

Ingredients:
1 1/2 cups all-purpose flour
1 cup shelled pistachios, finely chopped
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
1/4 cup milk
1 teaspoon vanilla extract
Zest of 1 lemon
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 10 servings

Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Servings:

The Berry-Vanilla Smoothie is a delightful blend of sweet, tart berries and fragrant vanilla, creating a refreshing and satisfying beverage. This smoothie typically includes a mix of berries such as strawberries, blueberries, and raspberries, combined with creamy Greek yogurt, a ripe banana for sweetness and texture, almond milk (or any milk of choice), vanilla extract, and optionally, honey or maple syrup for added sweetness.

The berries in this smoothie provide a plethora of health benefits, including antioxidants, vitamins, and fiber, while the Greek yogurt adds protein and probiotics. Almond milk serves as a dairy-free alternative rich in vitamins E and D. The smoothie’s velvety texture and harmonious blend of flavors make it a perfect choice for breakfast, a snack, or a post-workout refuel.

Garnishing the Berry-Vanilla Smoothie with fresh berries or a sprinkle of granola adds extra texture and visual appeal. It pairs well with various breakfast dishes or can be enjoyed on its own for a nutritious and delicious treat any time of day.

Ingredients

Preparation

Ingredients:

1 can of full-fat coconut milk (13.5 ounces)

2 tablespoons of cocoa powder without sugar

1/4 cup of cold water

Directions:
1. Cool the coconut milk.

Put the coconut milk can in the fridge overnight. This step is very important because it helps the cream separate from the liquid and become solid, which makes it easier to whip.

Get ready the foundation:

The following day, gently open the cold coconut milk can without shaking it. Put the hardened coconut cream into a bowl. Keep the rest of the liquid for making smoothies or other dishes.

Beat the coconut cream:
Utilize an electric mixer to beat the coconut cream until it becomes airy and fluffy, which should take around 3-5 minutes. The consistency should be like whipped cream.

4. Include Cocoa Powder:

Sprinkle the cocoa powder over the whipped coconut cream to prevent clumps. Carefully mix the cocoa into the cream until it is completely combined, being careful not to let the mixture lose air.

5. Make sure everything is the same.

If the mousse becomes too thick when you add the cocoa powder, gradually stir in some cold water, one tablespoon at a time, until you get the texture you want.

Relax:

Put the mousse in a bowl or separate cups and place it in the refrigerator for at least one hour. This helps the mousse firm up and enhance its taste.

After cooling, you can serve your chocolate mousse as it is, or add a bit of cocoa powder or coconut flakes on top for a fancier presentation.

Advantages of This Sweet Treat:

This chocolate dessert is simple to prepare and is good for you. Coconut milk is rich in vitamins and minerals, making it a good choice for people who cannot digest lactose or want to avoid dairy products. Cocoa powder, which has many antioxidants, can help improve heart health and make you feel happier.

Indulge in this rich chocolate dessert whenever you crave something sweet without feeling guilty. It shows how basic ingredients can turn into something really amazing.

Orange Loaf Cake

If you’re looking for a cake that strikes the perfect balance between citrusy freshness and indulgent sweetness, this Orange Loaf Cake is a must-try. With its soft, buttery crumb, zesty candied orange slices, and the delightful surprise of chocolate chips, this cake is an ideal treat for any occasion. Whether you’re serving it with a steaming cup of coffee for breakfast, enjoying it as an afternoon snack, or impressing guests with an after-dinner dessert, this loaf cake will bring a touch of sunshine to your table.

One of the highlights of this recipe is the combination of vibrant orange flavors with rich, melty chocolate chips. The freshly squeezed orange juice brushed over the top of the cake as it cools enhances the citrus flavor, making each bite even more refreshing. Plus, the cake flour gives the loaf a delicate, tender texture, perfect for pairing with your favorite hot beverage.

This cake is easy to make, with simple ingredients that come together quickly. After a little prep and some time in the oven, you’ll have a golden-brown, aromatic loaf that’s ready to brighten your day. And the best part? The flavor deepens overnight, so be sure to let it rest in the fridge once it’s fully cooled for an even more delicious experience the next day.

Ingredients:

• 166g eggs (room temperature)
• 40g candied orange slices (room temperature)
• 140g butter (softened)
• 80g granulated sugar
• 30g chocolate chips
• 95g cake flour
• 3.5g baking powder
• Freshly squeezed orange juice (for brushing)

Notes:

• Use cake flour with a low protein content (about 8%) for best results.

Instructions:

1. Preheat the oven to 329°F (165°C).
2. Prepare the batter:
   In a bowl, cream the butter and sugar using a hand mixer until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Add dry ingredients:
   Sift the cake flour and baking powder together. Slowly add to the batter, mixing until just combined.
4. Mix in the extras:
   Fold in the candied orange slices and chocolate chips, ensuring they’re evenly distributed.
5. Prepare the pan:
   Line a loaf pan with parchment paper or grease with butter. Pour the batter into the pan and smooth the top.
6. Bake:
   Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
7. Finish and cool:
   Once out of the oven, brush the top of the cake with freshly squeezed orange juice. Let it cool completely before refrigerating overnight for best flavor.

Here are a few quick pro tips for your Orange Loaf Cake:

1. Room temperature ingredients help the batter mix evenly, giving you a smoother texture.
2. Don’t overmix the batter after adding the flour – it keeps the cake light and tender.
3. Brush with orange juice as soon as the cake is out of the oven for maximum flavor absorption.
4. Let it rest overnight in the fridge for enhanced flavor and a moist crumb the next day.

These tips will help ensure your cake turns out perfectly every time!

Whip up these easy Chicken Stuffed Crescent Rolls for a delicious and quick meal! Perfect for any occasion. 

Ingredients:

1 package crescent roll dough
2 cups cooked chicken, shredded
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional for garnish)
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine shredded chicken, cheddar cheese, mayonnaise, chopped green onions, garlic powder, and black pepper.
Unroll the crescent roll dough and separate into triangles.
Place a spoonful of the chicken mixture onto the wide end of each crescent roll triangle.
Roll up the crescent rolls, starting from the wide end, and place them on the prepared baking sheet.
Sprinkle the tops with grated Parmesan cheese.
Bake for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
Garnish with chopped fresh parsley before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 280 | Servings: 8

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Y’all, this tastes like a little slice of Hawaii came to the Midwest…

A pineapple quick bread that is so easy it comes together in minutes, combined with chewy coconut and moist banana.

Families, your kids will go nuts for this! Or should I say, bananas???!?!?!

I’ll let you in on a little secret. I’m not really a banana lover but I LOVE this coconut banana bread. Like, love it so much I hurry I’ve been known to take the last piece which is supposed to be against the mom code.

That’s how much I like it.

Btw, did you know the Pioneer Woman doesn’t like bananas either? I like to think we’re besties that way. Right, Ree? I know you’re following me…

Then, I couldn’t decide what category to put pineapple bread into….breakfasts, desserts, snacks?

How about we just call it delicious???

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple (do not drain)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Preparation

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
3. Stir in mashed banana and pineapple.
4. In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
5. Stir in coconut flakes/shreds.
6. Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.

List of ingredients:

4 chicken breasts without bones or skin
1 packet of powdered Italian  saladdressing mix
1 can of mushroom  soup (10.75 ounces)
1/2 cup of chicken broth 4 ounces of softened cream cheese
1/2 cup of sour cream
2 cups of cooked rice, either white or brown.
1/4 cup of shredded Parmesan cheese 2 tablespoons of butter
1 tablespoon of olive oil
1 cup of grated mozzarella cheese
1/4 teaspoon of black pepper 1/4 teaspoon of garlic powder
Fresh parsley, if desired, for decoration.

Directions:

Heat your oven to 350°F (175°C) before using it.

Cook the chicken: In a big pan, melt the butter and olive oil on medium heat. Put the chicken breasts in the pan with black pepper and garlic powder. Cook each side for 5-7 minutes until they are brown but not completely cooked. Take the chicken out of the pan and place it to the side.

Make the sauce: In the same pan, put the Italian dressing mix, mushroom soup, chicken broth, cheese, and sour cream. Mix everything well until it is smooth and creamy. Let it cook gently for 3-5 minutes.

Make Casserole: In a big baking dish (9×13 inches), put the cooked rice in an even layer at the bottom. Put the chicken breasts on the rice. Put the sauce on top of the chicken and rice, making sure everything is well coated.

Put cheese on top: Spread Parmesan and mozzarella cheese on the casserole.

Cook the casserole covered with foil in the oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.

Serve: Add some fresh parsley on top if you like. Enjoy your Angel Chicken Rice Casserole hot!

Tell me how it goes!

Ingredients
1 packet Taco Seasoning
1 pound ground beef
½ cup salsa
8 ounces cream cheese, softened
2 tbsp melted butter
1 cup Cheddar Cheese, shredded
12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos

Crumble the ground beef into a skillet and cook thoroughly
Drain the grease from the skillet
Add in the packet of Taco seasoning mix, following the directions on the package
In a medium sized bowl, beat the cream cheese until it is smooth
Add in the cup of salsa and blend well
While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
Sprinkle with shredded cheese
Fold the tortilla and filling as you would with a burrito
Lightly spray a baking tray
Preheat the oven to 350*
Place rolled tortilla onto greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes

Ingredients
For the Soup:

1 onion, finely chopped
2 tablespoons olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
1 courgette (zucchini), chopped
2 potatoes, peeled and chopped
1 chili pepper, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 liter vegetable broth
1 cup frozen peas
1/4 cup fresh parsley, chopped…

Ingredients

2 cups crushed Butterfinger candy bars (about 16 fun-sized bars)
1 (8 oz.) package cream cheese, softened
2 cups semi-sweet chocolate chips
1 tablespoon vegetable shortening (optional, for smoother dipping)
Butterfinger or chocolate sprinkles for decoration (optional)

Preparation

Prepare the Butterfinger Mixture:

In a large mixing bowl, combine the crushed Butterfinger candy bars and softened cream cheese. Mix until well combined. You can use a food processor to crush the candy bars or crush them in a sealed plastic bag using a rolling pin.
Shape into Balls:
Roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with wax paper. Place the baking sheet in the refrigerator to chill for about 30 minutes. Chilling makes them easier to dip in chocolate.

Melt Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until the chocolate is smooth. If desired, add a tablespoon of vegetable shortening to the chocolate and stir until smooth. The shortening helps the chocolate coat the balls more smoothly.
Dip the Balls:
Using a fork or toothpick, dip each chilled Butterfinger ball into the melted chocolate, ensuring it’s completely coated. Allow any excess chocolate to drip off.
Decorate (Optional):
While the chocolate is still wet, you can decorate the Butterfinger Balls with additional crushed Butterfinger candy or chocolate sprinkles if desired.
Set on Wax Paper:
Place the coated Butterfinger Balls back on the wax paper-lined baking sheet.
Chill Again:
Return the baking sheet to the refrigerator and let the chocolate coating harden for at least 1 hour.
Serve:
Once the chocolate has hardened, your Butterfinger Balls are ready to serve. Enjoy!

These Butterfinger Balls are a delightful treat for Butterfinger candy lovers. They are perfect for parties, holiday gatherings, or as a sweet indulgence anytime you’re craving a little something special

Note: Uses non-alcoholic substitutions for a delicious twist.

Ingredients:

1 ½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
2 large eggs
1 cup pineapple juice
½ cup coconut milk
¼ cup vegetable oil
1 tsp vanilla extract
For the Kahlua Cream Frosting:

1 cup heavy cream
2 tbsp coffee extract (Kahlua substitute)
½ cup powdered sugar
1 tsp vanilla extract
Instructions:

Preheat oven to 350°F and grease a cake pan.
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together sugar, eggs, pineapple juice, coconut milk, oil, and vanilla until smooth. Combine with dry ingredients.
Pour batter into the prepared pan and bake for 30-35 minutes. Allow to cool completely.
For frosting, beat heavy cream, coffee extract, powdered sugar, and vanilla until stiff peaks form.
Frost the cooled cake and garnish with toasted coconut or chocolate shavings.
Notes:

Add pineapple slices or maraschino cherries for a tropical garnish!
Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Kcal: 380 kcal per serving | Servings: 8-10