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.

Honeycrisp & Broccoli Salad

I prefer to keep a variety of salad recipes on hand for side dishes. We’ve been making this broccoli salad recipe for years, but I wanted to give it a little twist! Yogurt is used to make a sweet, creamy dressing in place of mayo. I added raisins, sunflower seeds, and Honeycrisp apples for some added crunch because I’ve been wanting them. Working on this recipe with the Michigan Apple Committee has been such an honor. I’m sure you’ll adore this recipe as well. The fact that this salad keeps for days is my favorite feature. Indeed, days! Our latest batch was not at all soggy throughout the four days I consumed it.

Ingredients

Salad

1 Honeycrisp apple seeded and chopped into bite sized pieces

1 large bunch of broccoli chopped into florets (or 12 ounce prepared bag)

½ cup chopped red onion

½ cup raisins

½ cup sunflower seeds

4 slices bacon cooked and crumbled

Dressing

¾ cup plain yogurt

2 Tablespoons milk

2 Tablespoons apple cider vinegar

½ cup sugar or ¼ cup honey

Salt & Pepper to taste

Instructions

Combine the dressing ingredients in a mason jar. Mix well and store in the fridge until needed. Combine all salad ingredients (excluding bacon) in a large bowl. Combine. After adding the dressing to the salad gradually, let it sit for thirty to sixty minutes. Before serving, sprinkle with bacon.

Creamy Garlic Parmesan Chicken Wings: A Flavor-Packed Appetizer

Ingredients

• For the Chicken Wings:
• 2 lbs chicken wings
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Garlic Parmesan Sauce:

• ¼ cup unsalted butter
• 4 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Detailed Instructions Step 1:

Get the chicken wings ready. If you would rather fry the wings, preheat your oven to 400°F (200°C) or heat the oil in a deep fryer to 375°F (190°C). Using paper towels, pat dry the chicken wings to remove any remaining moisture, which will aid in their crispy texture. Toss the wings in a big basin with salt, pepper, garlic powder, and olive oil until well coated. Cook the chicken wings in step two to make baked wings. Arrange the spiced wings on a baking sheet covered with a wire rack. Bake the wings for 40 to 45 minutes, rotating them halfway through, or until they are crispy and golden brown.

Step 2. Regarding Fried Wings:

Wings should be fried in batches for 8 to 10 minutes, or until crispy and golden. Use paper towels to drain any extra oil.

Step 3:

Prepare the Parmesan Cream Sauce. Make the garlic Parmesan sauce while the wings are cooking. Melt the butter in a medium saucepan over a medium heat. Don’t allow the minced garlic to brown when you sauté it for one to two minutes, only until it becomes aromatic.

Step 4:

After adding the heavy cream, boil the mixture. When the cheese has melted and the sauce is smooth and creamy, add the grated Parmesan cheese and Italian seasoning and stir continuously. To taste, add salt and pepper for seasoning. Increase the amount of cream or add a drop of milk if the sauce seems too thick.

Step 5: Serve and Garnish

Transfer the wings to a serving platter and garnish with fresh parsley for a pop of color. Serve immediately with extra sauce on the side for dipping, if desired.

Savory Cabbage Pancakes – A Tasty Twist on a Classic

Ingredients:

• For the Pancakes:
• 3 cups green cabbage, thinly sliced
• 1 medium carrot, grated
• 3 green onions, chopped
• 2 large eggs
• ½ cup all-purpose flour (or a gluten-free alternative)
• ½ cup water
• 1 tablespoon soy sauce (or tamari for gluten-free)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2-3 tablespoons vegetable oil for frying

Optional Toppings:

• Sesame seeds
• Fresh herbs (like cilantro or parsley)
• Soy sauce or dipping sauce of choice
• A dollop of sour cream or yogurt
• Step-by-Step Method:

Step 1: Prepare the Vegetables

Thinly slice the cabbage, grate the carrot, and chop the green onions. Set aside in a large mixing bowl. These vegetables will be the base of your savory pancakes, providing crunch and flavor.

Step 2: Prepare the Mixture Add the flour, eggs, water, soy sauce, onion and garlic powders, salt, and pepper to the same bowl that contains the veggies. Mixing the mixture thoroughly requires stirring. While still being easily stirred, the batter should be thick enough to coat the vegetables. A bit extra water can be added if it’s too thick. Step 3: Heat the Oil In a large skillet over medium heat, heat two to three tablespoons of vegetable oil. The oil should be heated enough to sizzle when batter is poured, but not hot enough to scorch the pancakes.

Cook the Pancakes in Step Four Using the back of a spoon, gently press down on approximately ¼ cup of the batter in the heated skillet to create a pancake shape. There are two to three pancakes you can cook at once, depending on the size of your skillet. Cook the pancakes for 3–4 minutes on each side, or until the outsides are crispy and golden brown. Step 5: Empty and Present After they are done, move the pancakes to a dish covered with paper towels to absorb extra oil. Proceed with the leftover batter, adjusting the amount of oil in the pan as necessary.

Step 6: Present and Garnish Add sesame seeds, chopped fresh herbs, or a dollop of yogurt or sour cream on top of the pancakes. On the side, you may also serve them with your preferred dipping sauce or soy sauce.

How to Make Easy Mini Pie

For your afternoon snack on the go, this recipe is perfect, easy to make and delicious. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 teaspoon of salt
• 2 egg yolks
• 250 grams of butter (you can use margarine)
• 3 cups of all-purpose flour (wheat flour)
• 1 teaspoon of baking powder
• Filling options (cheese, ham, shredded chicken, and others)

Instructions:

First, place all the ingredients in a bowl and knead well until you obtain a crumbly dough. Then, divide the dough into 2 equal portions and line the mini pie molds (bottom and sides).

Next, add your preferred filling, cover with the remaining dough, and brush the egg yolk on top (no need to grease the molds).

Then, place the mini pies on a baking sheet, bake in a preheated oven (180°C or 350°F) for about 20 minutes.

Finally, turn off the oven, remove the baking sheet, let it cool, remove from the molds, and serve.

How to Make 5 Ingredients for a Healthy Breakfast

This banana and cornmeal cake is the perfect choice for a healthy and flavorful breakfast. Sugar-free and flourless, it’s ideal for those seeking lighter, nutritious options. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

1 cup of cornmeal
1 egg
3 ripe bananas
½ cup of non-fat plain yogurt
1 tablespoon of baking powder

Instructions:

Dough Preparation:

First, mash the bananas well in a large bowl until smooth.

Next, add the cornmeal, egg, and nonfat yogurt, stirring well until the batter is uniform. Finally, add the baking powder and gently mix it in to evenly distribute.

Cooking:

Now, heat a nonstick skillet over medium heat. Pour the batter into the skillet and spread it evenly. Cover and cook for about 15 to 20 minutes.

Then, cooking on low heat ensures that the inside is fully cooked without burning the outside. After this time, carefully flip the cake to brown the other side.

Finishing:

Finally, once both sides are golden, remove the cake from the skillet and let it cool for a few minutes before serving.

How to Make Flakes Ice Cream

Easy and quick ice cream to make. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 7 oz chocolate sprinkles (200 grams)
• 14 oz sweetened condensed milk (395 grams)
• 1 ⅔ cups of very cold whipped cream (400 ml/13.5 fl oz)

Instructions:

In a stand mixer, add the sweetened condensed milk and beat it well for about 4 to 5 minutes until it doubles in volume.

Add the very cold whipped cream and continue beating until the mixture becomes creamy and voluminous.

Fold in the chocolate sprinkles and mix thoroughly to incorporate everything. Pour the mixture into a freezer-safe container, spreading it evenly to ensure a uniform texture.

Place the container in the freezer and let it freeze overnight or until it is fully frozen. Once frozen, remove from the freezer and serve.

How to Make Lemon Dessert

Easy dessert without dairy and gelatin. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

• 1 can (14 oz or 395 grams) sweetened condensed milk
• 2 lemons (about ¼ cup or 50 ml/1.7 fl oz of juice)

Instructions:

In a blender, add the sweetened condensed milk and lemon juice. Blend well until the mixture becomes thick and creamy.

Transfer the mixture to a glass dish or individual serving cups and refrigerate for about 2 to 3 hours, until set.

To finish, garnish with lemon zest or as desired, and serve your quick and easy dessert.

Ingredients:

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tbsp instant coffee powder
1 tsp vanilla extract
Pinch of salt

Directions:

In a saucepan, combine the heavy cream, milk, sugar, instant coffee powder, and salt over medium heat. Stir until the sugar and coffee have dissolved completely.
Remove from heat and stir in the vanilla extract.
Let the mixture cool down to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
Transfer the churned ice cream to an airtight container and freeze for 4-6 hours or until firm.
Prep Time: 10 minutes
Chilling Time: 4 hours
Churning Time: 25 minutes
Freezing Time: 6 hours
Total Time: 10 hours 35 minutes
Kcal: 260 kcal per serving
Servings: 6 servings

Ingredients

For the Dough:

• • 200 ml warm milk
  • 8 g yeast
  • 70 g sugar

• • 20 g vegetable oil
  • 30 g melted butter
  • Pinch of salt

• • 10 g vanilla sugar
  • 2 eggs
  • 420 g flour

For the Topping:

• • 70 g butter
  • 50 g powdered sugar

• • 1 egg
  • 50 g flour
  • 10 g cocoa powder

• Pistachios (for garnish)

Instructions

Prepare the Dough:

1. 1. In a large mixing bowl, combine 200 ml of warm milk and 8 g of yeast. Let it sit for a few minutes to activate the yeast.

1. 1. Add 70 g of sugar, 20 g of vegetable oil, 30 g of melted butter, a pinch of salt, and 10 g of vanilla sugar to the milk mixture. Mix well.
   2. Add 2 eggs and mix until combined.
   3. Gradually add 420 g of flour to the mixture, stirring until a dough forms.

1. Knead the dough until it is smooth and elastic.
2. Cover the dough and let it rise in a warm place for 40-50 minutes or until it has doubled in size.

Shape the Buns:

1. 1. After the dough has risen, divide it into 12 equal parts.
   2. Shape each part into a bun and place them on a baking sheet.
   3. Let the buns rise for about 40 minutes.

Prepare the Topping:

1. 1. In a small bowl, mix 70 g of butter, 50 g of powdered sugar, 1 egg, 50 g of flour, and 10 g of cocoa powder until smooth.
   2. Spread the topping mixture over each bun.

1. Garnish with pistachios.

Bake the Buns:

1. 1. Preheat your oven to 200°C (392°F).

1. Bake the buns for about 30 minutes or until they are golden brown.

Serve:

1. 1. Let the buns cool slightly before serving.
2. Enjoy these delicious buns with your children and loved ones!

Nutritional Insights and Serving Suggestions

These chocolate-topped buns with pistachios are not only a treat for the taste buds but also offer some nutritional benefits.

Key Ingredients:

Milk: Provides calcium, vitamin D, and protein, essential for bone health and growth, especially for children.

Yeast: Besides helping the dough rise, yeast adds B vitamins and some minerals to the buns.

Eggs: A great source of high-quality protein and various essential vitamins and minerals, including vitamin B12, riboflavin, and selenium.

Pistachios: These nuts are rich in healthy fats, protein, fiber, and antioxidants. They add a delightful crunch and nutritional boost to the buns.

Tips for Perfect Buns

1. 1. Proper Yeast Activation: Ensure the milk is warm, not hot, to activate the yeast effectively. Hot milk can kill the yeast, while cold milk won’t activate it properly.

1. 1. Kneading: Knead the dough until it is smooth and elastic to develop the gluten structure, which helps in getting soft and fluffy buns.
   2. Rising Time: Let the dough rise in a warm place. If your kitchen is cold, you can place the bowl in a slightly warm oven or near a warm spot in your house.
   3. Topping Spread: Ensure the topping mixture is spread evenly over the buns to achieve a uniform chocolate flavor and an appealing look.

Serving Suggestions

• • Breakfast Delight: Serve these buns warm with a glass of milk or hot cocoa for a delightful breakfast treat.
  • Tea Time: Pair with a cup of tea or coffee for an indulgent afternoon snack.
  • Dessert Option: These buns can be served as a dessert with a scoop of vanilla ice cream on the side.

• Party Favorite: Perfect for kids’ parties or family gatherings, these buns will surely be a hit.