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

Old Fashioned Pico De Gallo Recipe

Pico de gallo is made with fresh tomatoes, red onion, jalapeno, and cilantro. It’s a terrific party starter with tortilla chips or as a taco topping. Huge success in my home! Chill for up to 3 hours before serving for a more strong flavor.

The beauty of pico de gallo is that, despite its origins in Mexican cuisine, it can be used on a variety of cuisines. Basically, if you have a meal that needs a little more flavor, serve it with some pico on top or on the side. Take a slice of pico with your main entree whenever you want some extra flavor.

One way to improve the flavor of your pico de gallo is to filter it just before serving. This is due to the fact that all of the ingredients are so watery. If you don’t drain the surplus liquid, you’ll wind up with a watery mess, and putting a teaspoon on your food will dilute it.

Prep Time: 20 mins

Total Time: 20 mins

INGREDIENTS FOR Old Fashioned Pico De Gallo Recipe:

• 6 roma (plum) tomatoes, diced
• ½ red onion, minced
• 3 tablespoons chopped fresh cilantro
• ½ jalapeno pepper, seeded and minced
• ½ lime, juiced
• 1 clove garlic, minced
• 1 pinch garlic powder
• 1 pinch ground cumin, or to taste
• salt and ground black pepper to taste

INSTRUCTIONS FOR Old Fashioned Pico De Gallo Recipe:

1. Gather all ingredients.
2. Stir tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl.
3. Enjoy!

NUTRITIONAL INFO:

Calories 10/Total fat 0g sodium 15mg total carbohydrate 2g dietary fiber 1g total sugars 1g protein 0g vitamin c 6mg calcium 7mg iron 0mg potassium 91m

 

Quick n Healthy Egg Roll In Bowl Recipe 

Egg Roll in a Bowl is a low carb dinner that combines cabbage, carrots, and ground pork in a tasty sauce! This 30-minute supper is delicious on its own or with rice! BONUS: Ground beef, turkey, or chicken work well in this as well! In a Bowl:

Nothing like a tasty, flavorful Egg Roll in a Bowl–the concept is brilliant! All of the amazing flavors of a typical takeout dish may be transformed into a 30-minute low carb dinner! 

This recipe’s sauce is savory, well-rounded, and full of flavor!

This dinner is comprehensive and enjoyable on its own, but there are other add-on choices to experiment with. Egg Roll in a Bowl with ground pork, cabbage, carrots, and sauce in a skillet.

Egg Roll in a Bowl is a low carb dinner that combines cabbage, carrots, and ground pork in a tasty sauce! This 30-minute dish is delicious on its own or with a side of rice!

Prep Time: 10minutes

Cook Time: 20minutes

Total Time: 30minutes

 Servings: 4 people

 Ingredients for quick n healthy egg roll in bowl recipe 

• 1 pound ground pork (see notes)
• Salt/Pepper
• 1 tablespoon peanut oil can be substituted for avocado or olive oil.
• 1/2 cup coarsely diced yellow onion
• 1 tablespoon melted butter
• 2 big eggs, beaten until frothy
• 5 cups shredded green cabbage
• 1 cup shaved and roughly chopped carrots
• Sauce
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 3 minced garlic cloves
• 1 tablespoon vinegar (rice)
• 1 teaspoon honey
• 1 teaspoon spicy sauce
• 1 teaspoon ground mustard. optional 1/2 teaspoon sesame oil
• a quarter teaspoon EACH: ginger powder, white pepper

Garnishes:

• Sesame seeds, toasted
• Onions, green
• Notes: Fried egg roll wraps, roughly chopped

Instructions for quick n healthy egg roll in bowl recipe :

1. Set aside all of the ingredients listed in the sauce section above.
2. In a large skillet over medium-low heat, melt the butter. Scramble the eggs until they are fully done. Place aside. See my post on how to make fluffy scrambled eggs here.
3. Season the meat well with salt and pepper. In the same skillet, heat the peanut oil over medium-high heat. Cook for 3 minutes after adding the meat. Cook for 5-6 minutes, or until the meat is cooked through and no longer pink. Drain and set aside the grease.
4. Use the sauce mixture in the skillet. impart the sauce mixture to the skillet and “clean” the bottom and sides with a silicone spatula to impart additional flavor to the sauce. Allow the sauce to slowly boil and decrease for 4 minutes.
5. Cook for 5-6 minutes, or until the cabbage and carrots reach the desired texture.
6. Return the meat and egg mixture to the skillet and toss to incorporate and heat through. Serve garnished with sesame seeds and green onions!

NOTES:

Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat well!

Wrapped fried egg (for garnish):

Make 1-inch strips out of the Egg Roll wraps. You can also use wonton wrappers.

In a skillet, heat the vegetable or canola oil over medium-high heat. Use just enough oil to completely cover the tortilla strips.

Fry the strips in batches until crisp and golden. Set aside on paper towels and sprinkle with salt.

NUTRITIONAL INFO:

Calories: 464kcal | Carbohydrates: 16g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 866mg | Potassium: 712mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5649IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg