Sausage Hash Brown Bites are the perfect hand held breakfast, snack or appetizer to serve to your family and friends. Bite size balls that are made with ground sausage, frozen hash brown potatoes, cheese and baking mix.

They are fantastic to make ahead of time for a quick and easy breakfast on the go or as an addition to a brunch spread. However, my favorite time to serve them is at a tailgate party.

Because they can be served warm or at room temperature they can be set out on the table with the other food items. Then whenever there is a commercial or another break in the action, these little sausage hash brown bites can be eaten quickly and without a mess.

Sausage Hash Brown BITES with Syrup 

Although the sausage hash brown bites are delicious on their own, you can also serve them with a dipping sauce such as syrup, barbecue sauce or Ranch dressing.

Best of all there are no utensils or plates required to enjoy these treats. Just like when you make Hash Brown Egg Nests, simply take a bite or pop the entire thing in your mouth.

They hold up well and won’t crumble apart when eaten. And you can even add a little dipping sauce to make them even more delicious.

You can use syrup as the dipping sauce if you are serving them for breakfast. Although, if you are serving them at a party, I would suggest dipping them in barbecue sauce or even Ranch dressing.

However, they are so good on their own that no dipping sauce is required!

Bite size sausage hash brown balls that are perfect to serve at a party as an appetizer or for a quick and easy breakfast when you are on the go!

PREP TIME: 15 minutes

COOK TIME: 20 minutes

TOTAL TIME: 35 minutes

INGREDIENTS for Quick n Easy Sausage Hash Brown Bites Recipe

:

• 1 lb hot sausage, uncooked
• 8-oz package cream cheese, softened
• 1½ cups Baking Mix (Bisquick or Store Brand)
• 1½ cups shredded sharp cheddar cheese
• 15 oz. package frozen shredded hash brown potatoes

INSTRUCTIONS for Quick n Easy Sausage Hash Brown Bites Recipe:

1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
2. Add the uncooked sausage and softened cream cheese in the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl.
3. Mix using the stand mixer or a hand mixer on low speed just until combined.
4. Add the baking mix and continue to mix until the baking mix is no longer visible.
5. Add the shredded cheese and frozen has browns to the bowl and mix until incorporated.
6. Use a medium or large cookie scoop and place on the prepared baking sheet. Or roll the mixture to make 1 -1 1/2 inch balls.sheet.
7. Place the baking sheet in the oven and bake for 18 – 22 minutes or until the bites begin to brown.

NOTES:

• You can make the balls as instructed and place them in the freezer and bake as instructed later.
• Or bake the sausage hash brown bites as instructed and then after they cool completely, flash freeze them and then place them in a covered container for a quick and easy breakfast on the go!

A delicious and cosy recipe, slow cooker hamburger stew is ideal for chilly days when you’re in the need for something warm and comfortable. It’s a well-liked option for a hearty and satisfying lunch because of its simplicity and rustic charm. Although the precise origins of hamburger stew are unknown, it most likely evolved from the practical necessity to provide filling dinners using the resources that were on hand. This stew has become even more popular since slow cookers were introduced. They provide a practical, “set it and forget it” solution that works well with the hectic schedules of contemporary home cooks.

You have a lot of alternatives when it comes to serving slow cooker hamburger stew. It goes really well with a range of sides. For example, the stew tastes great with a crusty loaf of bread or garlic toast, which makes it simple to mop up all the rich juices. As an alternative, a light green salad might offer a refreshing counterpoint to the hearty stew. Serve the stew over steamed rice or fluffy mashed potatoes for a heartier supper. Whichever dish you decide on, the stew will undoubtedly be the star of the evening because to its flavorful beef, filling veggies, and thick broth.

Ingredients For Slow Cooker Hamburger Stew Recipe

• One pound of ground beef
• Three carrots, cut and peeled
• two chopped potatoes
• one sliced onion
• two minced garlic cloves
• One can (14.5 oz) of undrained diced tomatoes
• One 15-oz can of tomato sauce
• two cups of broth made from beef.
• One tsp salt
• half a teaspoon of pepper, black
• One tsp of dehydrated oregano
• One tsp of dried basil
• one cup of corn, frozen
• One cup of frozen peas

Instructions For Slow Cooker Hamburger Stew Recipe

Brown the ground beef in a skillet over medium-high heat, then drain off excess fat.

Transfer the beef to the slow cooker.

Add carrots, potatoes, onion, and garlic to the slow cooker.

Pour in the diced tomatoes (with juice) and tomato sauce.

Add beef broth and stir to combine.

Season with salt, pepper, oregano, and basil. Stir well.

Cover and cook on low for 7-8 hours or high for about 4 hours, until vegetables are tender.

Stir in frozen corn and peas 30 minutes before the end of cooking.

Once cooked, stir the stew, adjusting seasonings if needed.

Serve hot with your choice of sides.

Enjoy this cozy and delicious Slow Cooker Hamburger Stew, a perfect meal that brings comfort and warmth to any table!

A favourite side dish of mine, due to its simplicity of preparation! I use garlic excessively because I enjoy it, but only to the extent that it is beneficial. You can add as much or as little spice as you desire to this very basic recipe.

Ingredients for Baked cabbage steaks Recipe:

• ½ cabbage or cabbage
• Triple-tested extra virgin olive oil (tray).
• two minced garlic cloves
• a tiny bit of black pepper
• a dash of salt

How to make Baked cabbage steaks Recipe :

Quick n Easy Crispy Chicken Fitters RECIPE 

Crispy Low in carbs Chicken Fritters are a tasty and healthful appetizer that the whole family will enjoy. These fritters are absolutely wonderful and great any time of day, ready in well than 30 minutes and super easy to make.

Prep Time: 5minutes 

Cook Time: 25minutes 

Total Time: 30minutes 

 Servings: 15 fritters

Ingredients for quick n easy crispy chicken fitters 

• 450 g chicken breast strips ( 1 lb)
• 3 eggs
• 2 spring onions
• 1 tablespoon sour cream
• 1 tablespoon plain flour
• salt and pepper to taste
• 1 tablespoon vegetable oil

Instructions for quick n easy crispy chicken fitters:

1. Add the chicken strips to a basin and cut them into tiny cubes.
2. Finely chop the spring onions and combine them with the eggs, sour cream, and flour in the same mixing dish.
3. Season to taste, then thoroughly combine to make a soft, batter-like consistency.
4. Heat a frying pan, add a few drops of oil at a time, and drop batter into the pan, like miniature nests or pancakes, with a spoon.
5. Fry for about 2-3 minutes on each side till cooked through, then take from pan and place on a plate lined with kitchen towel.
6. Serve right away!

NOTES:

• To make the chicken fritters even more flavorful, use freshly chopped dill or parsley; however, I only used spring onions this time, and they were delicious as well.
• I did not include cheese in these chicken fritters, but grated hard cheese would work well.
• The chicken breast must be chopped into very small cubes to achieve speedy and equal cooking. They’ll be lovely and delicate and ready in just 2-3 minutes per this manner.
• Don’t overcrowd the pan; I never make more than 4 fritters at a time because it’s much easier to turn them on the other side this way, and they cook more evenly. I’ve discovered that the same is true for patties.

Nutritional Info:

Calories: 58kcal | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 48mg | Potassium: 127mg | Vitamin A: 80IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.3mg

Quick n Easy Asparagus Casserole Recipe 

This delectable and simple asparagus casserole recipe is similar to baked asparagus, but the layers and hollandaise sauce transform it into a casserole. And, yes, it’s as good as it sounds! Best of all, this dish just requires 7 ingredients and can be prepared in 20 minutes.

I enjoy making basic air fryer asparagus (or grilled asparagus in the summer) for my family, but adding a creamy sauce and baking it in the oven transforms this veggie into a dish that works for everything from Easter dinners to a nutritious breakfast or brunch spread!

WHY YOU’LL LOVE THIS ASPARAGUS CASSEROLE RECIPE

• Creamy, rich, and cheesy
• Tender vegetables in a simple, creamy sauce (no whisking required!)
• Cleanup is simplified by using only one pan.
• In less than 30 minutes, you’ll have a meal on the table.
• There is no cream of mushroom soup, cracker crumbs, or bread crumbs (unlike some other, more labor-intensive asparagus casseroles!)
• Low carb, gluten-free, and healthful by nature

Layers of delicate asparagus, melty cheese, and creamy hollandaise make up this quick, cheesy asparagus casserole recipe. In just 20 minutes!

 PREP TIME: 5 minutes 

COOK TIME: 15 minutes

TOTAL TIME: 20 minutes

Servings:8

Ingredients for quick n easy asparagus casserole recipe 

CASSEROLE:

2 lbs Asparagus (trimmed)

2 tbsp Olive oil

4 cloves Garlic (minced)

1/4 tsp Sea salt

1/4 tsp Black pepper

1 1/4 cup Cheddar cheese (shredded)

1 1/4 cup Mozzarella cheese (shredded)

TOPPING:

3/4 cup Hollandaise sauce

2 tbsp Chives (chopped)

Instructions for quick n easy asparagus casserole recipe 

1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
2. Put the asparagus in a 7×10 baking dish.
3. Coat the asparagus in olive oil, garlic, salt, and pepper in a large mixing basin. To coat everything, move the pieces around.
4. Fill the baking dish with 1/3 of the asparagus and 1/3 of the cheeses. Repeat until you have three layers of each.
5. Bake for 15-20 minutes, or until the asparagus is tender.
6. Meanwhile, prepare the hollandaise sauce according to the recipe.
7. When the asparagus is done, drizzle with hollandaise sauce and sprinkle with chives.

NOTES:

Store leftovers in an airtight jar in the refrigerator for up to 2-3 days.

Trim and season the asparagus before layering it in the baking dish with the cheese. Refrigerate after covering with foil. You can also make hollandaise ahead of time and refrigerate it. Before dripping, allow it to get to room temperature.

Reheat: Gently warm the casserole casserole in a 350°F oven until heated thoroughly. Reheat without the hollandaise if feasible.

Freeze: You may freeze this dish for up to 3 months without the hollandaise sauce, which will separate while thawing. Even without the sauce, the texture of the asparagus will be mushier than if you made this dish fresh.

Nutritional Info: 

Calories268Fat22.5gProtein12.1gTotalCarbs6.2gNetCarbs3.7gFiber2.5gSugar6g

Quick n Easy Crispy Chicken Strips 

 An easy oven baked breaded chicken strip recipe that’s great for the whole family.These chicken strips are my kids’ favorite, and the greatest part is that they are Slimming World compatible.These are wonderful since they have chicken, handmade breadcrumbs, and just the appropriate amount of flavor.

The chicken is usually tender and lacks the terrible processed taste that frozen ready-made chicken tends to have. You can always be certain that these are made with real chicken.

Yield: 3 Servings 

PREP TIME: 15 mins

COOK TIME: 20 mins

TOTAL TIME: 35 mins

Ingredients for quick n easy crispy chicken strips 

• 450g (16oz) boneless skinless chicken breasts, cut into strips
• 1 egg
• 1 tablespoon of maple syrup
• 1 tsp of whole-grain mustard
• 3 slices (120g/4.5oz) of Whole-wheat bread
• 1 tsp of paprika
• pinch of garlic powder
• cooking oil spray
• optional: a pinch of chilli or cayenne powder (instead of paprika) for a spicy alternative

Instructions for quick n easy crispy chicken strips 

1. To produce breadcrumbs, place the wholemeal bread in a food processor.
2. Combine the maple syrup, egg, and mustard in a shallow bowl.
3. Mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper in a separate shallow dish.
4. Refrigerate the chicken strips in the egg mixture for 1 hour.
5. Preheat the oven to 200°C/400°F (gas mark 6).
6. Dip each chicken strip in the egg mixture and lay on a baking sheet lined with parchment paper.
7. Coat the top with cooking oil spray.
8. Bake for about 20 minutes, or until the chicken is golden, cooked through, and tender.
9. If you have some extra HEa, add some shredded cheese to the breadcrumbs mixture.
10. Serve with your preferred accompaniments.

NOTES

This recipe is suitable for Slimming World and Weight Watchers.

12 HEb and 1 syn per serving at Slimming World

3 WW Flex/Freestyle Smart Points per serving

Nutrition Information

Serving Size: 1 serving

Calories267TotalFat4.3gSaturatedFat0,6gCholesterol221mgSodium516mgCarbohydrates15.6gFiber2gSugar5.3gProtein39.7g

There are so many days when i find myself super busy with the hustle and bustle of life that I forget all about makign dinner. There are also those days where I know I’m going to be busy and I need to get somethign started in the morning as I won’t have time to make a meal later on in the day. That’s when recipes like these come in handy.

Dump and bake meatball casserole is just that. You dump all 5 ingredients into the slow cooker, set it, and forget it! Does it really get any better than that? Nope, not really. Enjoy this amazing meal!

Ingredients for DUMP AND BAKE YOUR WAY TO A FANTASTIC MEATBALL CASSEROLE

1 (16 ounce) package Barilla uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups Kraft shredded mozzarella (or Italian blend) cheese

Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Instructions for DUMP AND BAKE YOUR WAY TO A FANTASTIC MEATBALL CASSEROLE

Preheat oven to 425 degrees F.

In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir.

Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Orange Juice Cake Recipe

Made with fresh orange juice, zest and crunchy orange frosting, this unique orange cake recipe offers a citrus twist in every bite.
Do you like citrus cake? Check out my lemon cake while you’re here!

This versatile recipe can be made with one muffin, two loaves of bread, or a muffin tin for individual muffins. The recipe provides cooking times for all three options.

Soft and juicy orange cake, rich in fresh orange flavor. With a delicious cream filling that provides a crunchy texture, this easy to make cake is sure to be a regular bake!

The use of freshly squeezed orange juice and zest in the cake and decoration gives this cake a wonderful orange flavor.

The crunchy glaze gives this cake a different texture that takes it to a whole new level.

The use of oil and butter creates a very soft cake with an incomparable buttery taste.

Ingredients for Orange Juice Cake Recipe

1 pack (15.25 oz) Yellow Pie* (Betty Crocker or Pillsbury preferred)
°1 pack (3.4 oz) Lemon Pudding Mixture
°3/4 cup Vegetable Oil
°3/4 cup Orange Juice
° 4 large eggs
+For decoration:
°2 cups powdered sugar
°3/4 cup orange juice
°4 tablespoons unsalted butter

Method For Orange Juice Cake Recipe

Preheat oven to 150°F and flour 10-12 baking sheets.
In a large bowl, using an electric mixer, combine the batter, pudding mix, vegetable oil, orange juice, and eggs. Mix for two minutes.Pour the cookie dough into the prepared mold. Bake
for 35-40 minutes until the dough pulls away from the sides of the pan. Let the cake cool in the pan and prepare the frosting.
powdered sugar, orange juice & Butter. Cook over medium-high heat until butter melts, stirring frequently.
Poke holes in the cake with a skewer or toothpick. Pour the hot frosting over the cake while it is still in the pan. This looks like a lot of frosting, but keep pouring. Let the cake cool for an additional 15 to 20 minutes, or until the cake has cooled and absorbed most of the frosting, then transfer the cake to a plate. Let cool completely before serving.The cake is delicious after 8 hours of standing.

Air fryer egg toast is a quick and easy way to enjoy your favourite breakfast sandwich without having to worry about the stove. This dish just calls for a few simple ingredients and can be ready in less than 10 minutes.

My girls love a runny yolk on their egg toast. And I enjoy making it for her because it’s a quick and easy solution that’s ideal for hectic mornings when I’m pressed for time but yet want something filling. Air-frying toast with a nicely cooked egg on top takes only a few minutes. When the egg toast is done, nothing is more enjoyable than seeing the yolk burst and ooze into the toast. Air Fryer Omelette, Grilled Onion Melt, and Air Fryer Poached Eggs are a few of our favourite easy breakfast recipes.

INGREDIENTS FOR Air Fryer Egg and Toast

• 2 slices of bread
• 2 eggs
• 2 teaspoons butter
• salt and pepper, to taste
• Seasoning of choice

HOW TO MAKE AIR FRYER EGG IN A TOAST

Take a culinary voyage with the enticing Sugar Cookie Truffles! These tiny jewels are the ideal combination of the opulence of truffles with the well-loved flavours of classic sugar cookies. A rich, melt-in-your-mouth centre contrasts with a crispy crust in every bite. Sugar cookies are a lovely invention whose origins remain a mystery, but they have been a fixture on tables across countries and cuisines for generations. They’ve been reimagined with a decadent truffle touch, taking them to a whole new level of exquisite decadence.

Versatile and ideal for any occasion

Sweet Cookie Truffles are a classic choice for a variety of events. They’re a big favourite at parties, potlucks, and holiday gatherings. For a truly delightful post-meal treat, pair them with a glass of milk or a hot cup of coffee. Elegantly displayed on dessert platters or packed in gift boxes, they are the ideal holiday treat or sincere handcrafted gift. Pair these truffles with other bite-sized treats like chocolate-dipped strawberries, macarons, or tiny cheesecakes for a more elaborate dessert spread. Their creamy, sweet flavour is well complemented by fresh fruit or a dollop of whipped cream.

Ingredients for Sugar Cookie Truffles:

1. 2 cups of crispy sugar cookies
2. 2 cups of white chocolate bars
3. 1/4 cup of room-temperature cream cheese
4. 1/4 cup of sprinkles (optional)

Instructions for Sugar Cookie Truffles:

• In a blender, grind the sugar cookies into fine crumbs.
• Mix in cream cheese to form a dough-like consistency. Add milk if necessary. Optionally fold in sprinkles.
• Form the mixture into 16-18 balls and freeze for 10-15 minutes.
• Melt white chocolate in a separate bowl.
• Dip each ball in the melted chocolate, remove excess, and place back on the tray. Sprinkle swiftly.
• Continue with all truffles, reheating chocolate as needed. Store in an airtight container for up to 4 days.

Quick n Easy Stuffed Mushrooms Recipe 

Mushrooms are the ideal appetizer for any occasion! This traditional recipe is simple to prepare and always a crowd favorite. I’m sure you can’t stop at just one! Stuffed mushrooms are a quick and healthful vegetarian or gluten-free party appetizer or side dish. Spinach, roasted red pepper, garlic, creamy ricotta, and nutty Parmesan cheese are filled into white button or cremini mushrooms. This recipe for stuffed mushrooms is finger food at its finest! 

Prep Time: 30minutes 

Cook Time: 20minutes 

 Servings: 30 stuffed mushrooms (approximately) 

Ingredients for quick  n easy stuffed mushrooms recipe 

• 2 pounds cremini or white button mushrooms
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ packed cup roasted red peppers, finely chopped
• ½ cup finely chopped yellow onion
• 3 large garlic cloves, minced
• 2 teaspoons Italian seasoning
• 2 packed cups baby spinach, finely chopped
• ½ cup whole milk ricotta cheese
• ½ cup parmesan cheese
• 2 tablespoons finely minced parsley, for garnish

Instructions for quick n easy stuffed mushrooms recipe 

Prepare yourself. Preheat the oven to 375 degrees Fahrenheit.

Prepare the mushrooms as follows: To make a well for the filling, wash and remove the stems from the mushroom caps. If the stems are stubborn, scrape them out with a little spoon. Save the stems; you’ll slice them up later and add them to the filling.

Season the mushrooms as follows: Arrange the mushroom caps on a baking pan. Drizzle with 1 tablespoon olive oil and season with 12 teaspoon salt and black pepper. Toss gently to coat, then arrange the mushroom caps in a single layer, scooped side up.

Prepare the filling: Heat 1 tablespoon olive oil in a medium skillet over medium heat.

Chop the mushroom stems finely and add them to the skillet with the roasted red pepper, onion, garlic, Italian seasoning, and the remaining 12 teaspoon salt. Cook, stirring periodically, for 5 minutes, or until the onion, garlic, and mushroom stems have softened. Cook until the spinach is wilted, about 2 minutes more.

Toss in the cheese: Place the vegetables in a medium-sized mixing basin. Stir in the ricotta until well combined.

Stuff and bake the mushrooms: Fill each mushroom with a spherical dollop of filling using a small spoon. Bake for 20 minutes, or until the mushrooms are cooked and the cheese is melted, until the cheese is melted. Broil for 2 to 3 minutes to crisp the parmesan cheese on top. Take the pan out of the oven. Garnish with parsley, if desired.

Serve: As an appetizer or side dish, serve the mushrooms warm.

NOTES:

• Mushrooms come in a variety of sizes. As a result, the filling should be adequate for two pounds. If you have any extra filling, store it in the fridge for up to 4 days. Spread it on sandwiches, cover chicken breasts with it and bake in the oven, swirl it into pasta, or use it as a dip with a little additional cheese.
• Mushrooms soon cool.

Try the following methods to keep them warm:

• Make use of a chafing dish. Chafing dishes are a terrific way to keep hot foods hot if you have them, but most of us don’t have them lying around the house.
• Warm up a chunk of rock salt. Warm a block of salt in the oven and place the mushrooms on top. Mushrooms cool quickly.

To keep them warm try these tricks:

• Make good use of your pizza stone or cast iron griddle. These things stay hot forever. Place a towel on the handle so people don’t accidentally grab it, then use your pizza stone or griddle as a warm serving tray. – serve them on a preheated pizza stone, heat rocksalt.
• Use your pizza stone or cast iron griddle to its full potential. These things stay heated indefinitely. Place a towel on the handle so that no one grabs it by accident, then use your pizza stone or griddle as a heated serving tray. – Place them on a hot pizza stone and season with rocksalt.

Nutritional Info:

Calories: 30.7kcal | Carbohydrates: 2g | Protein: 1.9g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3.2mg | Sodium: 110.1mg | Potassium: 150.5mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 62.7IU | Vitamin C: 0.7mg | Calcium: 37.7mg | Iron: 0.2mg

Old fashioned peach hand pies recipe 

Old fashioned home-made Peach Hand Pies with a silky, flaky crust and a sprinkle of almond flavored frosting prepared with farm fresh sweet, luscious peaches. Peach Hand Pies prepared with luscious, juicy farm fresh peaches.

Fresh peach hand pies with a flaky crust and a sprinkling of almond scented frosting. This is the ultimate summer dessert!

A flaky, delicate crust, farm fresh peaches, and a sprinkle of almond-flavored frosting – just like grandma’s!

Prep Time: 1hr

Cook Time: 30 mins

Total Time: 1hr 30mins

 Servings: 20 pies 

Ingredients for old fashioned peach hand pies recipe 

For the pastry crust:

• 2 ½ cups all-purpose flour (318g)
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter cut into ½-inch pieces (4oz or 113g)
• ⅓ cup solid shortening like Crisco (63g)
• 6 tablespoons ice cold water plus 1 T if needed
• 1 large egg mixed with 1 tablespoon milk for brushing on the pies

For the filling:

• 5 medium to large peaches
• ½ cup granulated sugar (110g)
• 2 tablespoons cornstarch
• ¼ teaspoon cinnamon
• dash of table salt
• juice of ½ a lemon
• a few drops of almond extract

For the icing:

• 1 cup powdered sugar (115g)
• 1 tablespoon milk or cream more or less for desired consistency
• ¼ teaspoon almond extract

Instructions for old fashioned peach hand pies recipe:

1. Peel and cut the peaches into 12-inch cubes.
2. In a large mixing basin, combine the chopped peaches and 12 cup granulated sugar.
3. Toss gently to mix. Set aside for an hour, covered with plastic wrap.
4. While the peaches are juicing, prepare the pastry dough.
5. In a food processor, combine the flour, sugar, and salt. Pulse in the butter and shortening until the mixture resembles coarse meal.
6. Add the cold water and pulse until the dough comes together. Don’t overthink it.
7. Gather the dough and split it in half. Make a disc out of each part.
8. Wrap each securely in plastic wrap and place in the refrigerator for at least 30 minutes or overnight.
9. After an hour of resting, strain the juice into a medium saucepan.
10. Set the chopped peaches aside.
11. Combine the corn starch, cinnamon, and salt in a mixing bowl.
12. Cook over medium heat until the syrup begins to boil.
13. Cook, whisking continually, for about 2 minutes, or until the mixture thickens.
14. Take the pan off the heat and add the lemon juice and almond extract. Fold in the peaches and any extra juice gently.
15. Allow to cool before rolling out the dough.
16. Allow the dough to rest for 10-15 minutes after removing it from the refrigerator.
17. Flour a clean work area lightly and dust the dough with flour.
18. Roll one of the discs out to about 18-inch thickness and cut out as many 4-inch rounds as possible.
19. Roll out one of the discs to around 18-inch thickness and cut out as many 4-inch rounds as possible on the first pass. Set aside any leftover dough scraps.
20. Rep with the rest of the dough and filling.
21. If the dough becomes difficult to handle or sticky, place it in the refrigerator for 15-20 minutes before attempting again.
22. Preheat the oven to 350 degrees Fahrenheit.
23. Remove the pastries from the refrigerator and lightly brush the tops of the pies with the egg and milk mixture. 30 minutes, or until golden brown.
24. Place the hand pies on a wire rack to cool.
25. Until smooth, whisk together the powdered sugar, milk or cream, and almond extra.
26. To achieve the correct consistency, add more sugar or milk.
27. Drizzle the frosting over the chilled pies and serve right away.
28. Refrigerate leftover pies in an airtight container in a single layer.

NOTES:

If you have any remaining peach mixture, place it in a ramekin or small baking dish that has been lightly buttered. Combine a couple tablespoons of old fashioned oats, a tablespoon of melted butter, a pinch of cinnamon, and 1 tablespoon of brown sugar in a small mixing bowl. Bake until bubbling and lightly browned on top of the peaches.

NUTRITIONAL INFO:

Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

Quick n Easy Potato Fitters Recipe 

Chicken and Potato Fritters are popular with both children and adults. They’re made with chopped chicken, shredded potato, and minced onion, all combined in a batter. Crisp and golden on the outside, they are both beautiful and delectable.

Chicken fritters are always a hit with our family. To make this new variety, Chicken and Potato Fritters, I decided to add some potatoes and onion to the mix. The inclusion of potatoes and onion gives the fritters extra taste and texture

Chicken and potato fritters are made with chopped chicken, grated potato and minced onion, cooked in a batter to golden and crisp perfection.

Prep Time: 30 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour 10 minutes 

Yield: 30 fritters

Ingredients for quick n easy potato fitters recipe 

• 1 1/2 lbs chicken (breast or thighs)
• 1 medium potato (5–6 oz), peeled and grated on medium/fine holes of box grater
• 1 small onion or 1/2 of a large onion, finely minced
• 5 eggs, beaten
• 3 Tablespoons cornstarch
• 1 cup Cheese
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder and onion powder, each
• 1–2 teaspoons dry herbs and spices (granulated onion, granulated garlic, dry chives, dry thyme, dry parsley, paprika, etc.) If using dry herb mix that contains salt, reduce amount of salt in the batter.
• oil, for frying (avocado, light olive oil, etc.)

Instructions for quick n easy potato fitters recipe 

1. Cut the chicken into little pieces. Place in a large mixing basin.
2. Combine the beaten eggs, mayonnaise, cornstarch, salt, pepper, and dry herbs and spices in a mixing bowl.
3. To blend, mix everything together.
4. Using a julienne slicer or the medium holes of a box grater, shred the potato(es) into tiny, thin shreds. Mince the onion finely.
5. Mix into the chicken batter until everything is equally combined.
6. In a skillet, heat the oil until it shimmers. Turn the heat down to medium-low.
7. Pour the batter into the skillet in circular or oval patties with a big spoon.
8. Cook, covered, for 3-5 minutes on the first side, then flip and cook for another 2-3 minutes, or until golden brown and cooked through on both sides.
9. Cook the batter in small batches. Serve hot.

How to Store and Reheat Chicken Fritters.

⭐Refrigerate the chicken fritters in an airtight container for 3-5 days. I’ve never frozen fried chicken fritters since we never have any left:).

⭐To reheat, place the chicken fritters in an air fryer or oven on low heat in a skillet. You can, of course, use your microwave.

Creamy Eggnog Pie Recipe

This Creamy Eggnog Pie recipe combines seasonal tastes and smooth textures. It’s a classic that combines the richness of eggnog with the creaminess of vanilla pudding, all snuggled in a buttery pie crust and topped with a layer of whipped cream. Perfect for those festive occasions!

Total Time: 4 hrs 10 mins

Yield: 8
Consider the Creamy Eggnog Pie to be a slice of the holiday season delivered on a dish. The luscious flavor of eggnog is expertly combined with the velvet texture of vanilla pudding in this dish, which is snuggled in a golden buttery crust. Every bite is a symphony of nutmeg hints dancing on your taste senses, wonderfully balanced by the light and sweet caress of whipped topping. More than just a dessert This pie transforms seasonal traditions into a creamy and lovely dessert that warms your heart and brings genuine happiness. It’s not just any pie; it’s like wrapping yourself in seasonal warmth while fulfilling your sweet taste.

Ingredients for creamy eggnog pie recipe

• 1 prepared pie crust
• 1 box (3.4 ounces) of vanilla instant pudding mix (instant, not stovetop)
• 1.5 c of eggnog
• 2 c of whipped topping, like Cool Whip (thawed)
• A dash of nutmeg

Instructions for creamy eggnog pie recipe:

1. In a mixing bowl, combine the eggnog and instant vanilla pudding mix until the mixture is thick. For this step, you can use a mixer.
2. Add a pinch of nutmeg to the mixture. Give it a good shake.
3. Fold the whipped topping into the mixture gently until thoroughly blended and pale yellow in color. Take care not to overmix!
4. Pour the mixture into the pie crust, spreading it evenly with a spatula.
5. Place the pie in the refrigerator to chill. Allow it to cool for at least 4 hours, or until firm.
6. Alternatively, for optimal results, refrigerate overnight.
7. Enjoy your Creamy Eggnog Pie once it has firmed up!

NOTES:

Making this Creamy Eggnog Pie gluten-free is surprisingly easy and doesn’t take away from its exquisite flavor. The fundamental difference is in the pie crust. Choose a gluten-free pie crust, which is widely available in most grocery shops, or create your own with a gluten-free flour blend. These crusts keep the buttery, flaky texture that we all adore, guaranteeing that everyone, regardless of dietary requirements, can enjoy the festive cheer that this pie offers.

California Spaghetti Salad Recipe 

California Spaghetti Salad is a simple pasta salad side dish that is ideal for potlucks or barbecues.Tender spaghetti is tossed in a favorite dressing with luscious ripe tomatoes, crisp cucumbers and peppers, and red onions, then topped with cheese! This side salad is loaded with nutritious vegetables and bursting with texture, crunch, and acidic tastes. This dish is a hit with everyone!

Suggestions for a Delicious California Spaghetti Salad

⭐Cook the pasta without overcooking it in salted water.

⭐Place cherry or grape tomatoes on a chopping board and cover with a dinner plate for speedy slicing.

⭐Hold the dish with one hand and cut the tomatoes in half horizontally with your longest and sharpest knife.

⭐Cut the vegetables into 1/4-inch pieces so that you get a little bit of everything with each bite!

⭐Dress the salad liberally; the pasta will absorb the dressing as it sits.

Substitute your favorite Italian dressing for the Greek dressing.

Prep ahead of time; like other pasta salad recipes, this one benefits from sitting for a few hours before serving.

This California spaghetti salad is mixed with Greek dressing and fresh, colorful vegetables!

PREP TIME: 15minutes

COOK TIME: 15minutes

CHILL TIME: 2hours

TOTAL TIME: 2hours  30minutes 

SERVINGS: 12 servings

INGREDIENTS:

• 1 pound spaghetti 34 long English cucumber chopped
• 1 pint halved grape tomatoes
• 1 cup sliced bell pepper, any color
• 14 cup pitted sliced olives Kalamata olives or black olives
• 13 cup crumbled feta cheese, to taste
• 14 cup chopped red onion
• 1 tbsp. fresh parsley

Dressing

• 1 cup Greek vinaigrette dressing, bottled
• Alternatively, 14 cup red wine vinegar
• 1 teaspoon dried oregano
• 12 teaspoon garlic powder 1 teaspoon honey
• 13 cup extra virgin olive oil

INSTRUCTIONS:

1. If creating your own dressing, combine all ingredients except the oil in a mixing dish.
2. While whisking, slowly drip in the oil. Place aside.
3. Cook spaghetti until al dente according to package guidelines in a large saucepan of salted water. Drain and rinse with cool water.
4. In a large mixing basin, combine all of the ingredients. Toss in the dressing.
5. Allow at least 2 hours before serving to chill.

NOTES:

• Rinse the spaghetti to help it stop cooking and stay together.
• In this recipe, you can use any bottled vinaigrette dressing or your favorite homemade Greek-inspired dressing.
• The spaghetti will soak up the dressing as it sits, so dress generously. After the pasta salad has had time to sit, the flavors will mix.

NUTRITIONAL INFO:

Calories: 316, Carbohydrates: 32g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 4mg, Sodium: 96mg, Potassium: 219mg, Fiber: 2g, Sugar: 3g, Vitamin A: 425IU, Vitamin C: 10.6mg, Calcium: 40mg, Iron: 0.8mg