Rotisserie Chicken and Stuffing Casserole is a comforting and satisfying dish perfect for busy weeknights or family gatherings. This easy-to-make casserole combines tender shredded rotisserie chicken with savory stuffing mix, creamy sour cream, and a rich cream of chicken soup. Mixed with optional vegetables like peas and carrots and topped with a blend of cheddar and Parmesan cheeses, it’s baked until bubbly and golden. With its hearty flavors and creamy texture, this casserole is sure to become a favorite go-to meal.

Ingredients:

• • 1 rotisserie chicken, shredded
  • 1 box (6 oz) stuffing mix (such as Stove Top)

• • 1 cup chicken broth
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup

• • 1 cup frozen peas and carrots (optional)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

• • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. 1. Preheat Oven: Preheat your oven to 375°F (190°C).

1. 1. Prepare Stuffing: In a large bowl, combine the stuffing mix with 1 cup of chicken broth. Let it sit for about 5 minutes, allowing the stuffing to absorb the broth.
   2. Mix Casserole Ingredients: In another bowl, mix together the shredded rotisserie chicken, sour cream, cream of chicken soup, frozen peas and carrots (if using), and half of the shredded cheddar cheese. Season with garlic powder, onion powder, salt, and pepper.
   3. Combine: Gently fold the prepared stuffing into the chicken mixture.

1. Assemble Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Spread the chicken and stuffing mixture evenly in the dish.
2. Top and Bake: Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top. Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
3. Garnish and Serve: Let the casserole cool slightly before serving. Garnish with fresh parsley if desired.

Air Fryer Pizza Monkey Bread

Pizza is made much more enjoyable and tasty with this recipe for Pizza Monkey Bread. Made with pepperoni, mozzarella cheese, packaged biscuits that have been chilled, and savoury spices, this dish is simple to make and ideal for sharing with loved ones. Watch it go quickly by serving it with marinara sauce for dipping!

Pizza Party in a Bite: Air Fryer Pizza Monkey Bread

Get ready to experience the ultimate pizza party in every bite with this innovative Air Fryer Pizza Monkey Bread recipe! Imagine a crispy, golden-brown bundle of joy, packed with gooey mozzarella cheese, savory pepperoni slices, and soft, fluffy dough. This creative twist on traditional monkey bread combines the magic of air frying with the classic flavors of pizza, resulting in an addictive snack or meal that will leave you and your loved ones begging for more.

Enjoy:

– Crunchy, air-fried perfection with a tender interior
– A flavorful blend of mozzarella, pepperoni, and marinara sauce
– Easy-to-make, bite-sized pieces perfect for snacking or sharing
– A fun and creative twist on traditional pizza and monkey bread

This Air Fryer Pizza Monkey Bread recipe is a game-changer for pizza lovers and party hosts alike. With its effortless preparation and irresistible taste, it’s sure to become a new favorite in your household. So, let’s get started and unleash the pizza party in every bite!

Ingredients:

1. 32 ounces refrigerated canned biscuits, cut into quarters
2. 6 ounces pepperoni, sliced
3. 2 cups mozzarella cheese, shredded
4. ½ cup parmesan cheese, grated
5. ⅓ cup butter, melted
6. 1 tablespoon Italian seasoning
7. ½ teaspoon garlic powder
8. ¼ teaspoon garlic salt
9. Red pepper flakes, optional
10. Fresh parsley, for garnish
11. Marinara sauce, for dipping

Method:

1. heat up the air fryer: Set the temperature to 350°F (175°C). Set aside a bundt pan that fits inside your air fryer and lightly coat it with nonstick cooking spray.
2. Prepare the ingredients by slicing the pepperoni slices in half and cutting the canned biscuits that have been chilled into halves.
3. Ingredients: Combine the biscuit pieces, sliced pepperoni, mozzarella and parmesan cheeses, melted butter, Italian seasoning, garlic powder, and garlic salt in a large bowl. Toss until thoroughly mixed.
4. Spread equally in the prepared Bundt pan after transferring the mixture there.
5. Air fry: Put the bundt pan into the air fryer and cook it for 20 to 25 minutes, monitoring it every now and then, at 350°F. For the last ten minutes, cover with foil if the top begins to brown too rapidly in order to stop it from browning too much.
6. After baking, gently take the bundt pan out of the air fryer and invert it. After a few minutes of cooling, flip the pan over onto a big dish to extract the pizza monkey bread.
7. Add some fresh parsley as a garnish, then serve warm with marinara sauce on the side for dipping.

Peach Puff Pastry Pouches

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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

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The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

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Classic Cream-Filled Eclairs

Ingredients

For the Cream Filling:
2 eggs
150 grams sugar
70 grams cornstarch
500 grams milk
Vanillin (or 1 teaspoon vanilla extract)
50 grams butter
For the Choux Pastry:
180 grams water
90 grams butter
A pinch of salt
A pinch of sugar
130 grams flour
3-4 eggs
For Garnish:
Powdered sugar (optional)

Directions

Prepare the Cream Filling:
In a mixing bowl, whisk together the 2 eggs and 150 grams of sugar until well combined.
Add 70 grams of cornstarch and mix until smooth.
In a saucepan, heat 500 grams of milk over medium heat until it starts to boil.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
Remove from heat and add vanillin or vanilla extract, and 50 grams of butter. Stir until the butter is melted and fully incorporated.
Allow the cream to cool completely before using.

Prepare the Choux Pastry:
Preheat your oven to 190°C (375°F).
In a saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat until the butter melts and the mixture starts to boil.
Remove from heat and immediately add 130 grams of flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes until the dough starts to stick to the bottom of the pan.
Transfer the dough to a mixing bowl and let it cool slightly.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but fall slowly from a spoon

.
Shape and Bake the Eclairs:
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe 10-12 cm long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
Bake in the preheated oven for 30 minutes, or until the eclairs are puffed and golden brown.
Allow the eclairs to cool completely on a wire rack.

Fill the Eclairs:
Once the eclairs are cool, make a small cut on the side of each eclair or cut them in half lengthwise.
Fill a piping bag with the cooled cream filling and pipe the cream into the eclairs.

Garnish and Serve:
Optionally, dust the filled eclairs with powdered sugar before serving.

Serving Suggestions
Serve the eclairs as a delightful dessert with a cup of coffee or tea.
They make a perfect treat for special occasions, celebrations, or simply to indulge in a delicious pastry.

Cooking Tips
Ensure the cream filling is completely cooled before filling the eclairs to prevent it from melting.
Bake the eclairs until they are golden brown and firm to avoid them collapsing when cooling.

Nutritional Benefits
High in protein from the eggs and milk.
A delightful treat that can be enjoyed as part of a balanced diet.

Dietary Information
Contains gluten, dairy, and eggs.

Storage Tips
Store the filled eclairs in an airtight container in the refrigerator for up to 2 days.
The unfilled choux pastry shells can be frozen for up to a month; thaw and fill before serving.

Why You’ll Love This Recipe
These eclairs are light, airy, and filled with a rich, creamy filling.
They are perfect for impressing guests with a classic French pastry.
The recipe is easy to follow, and the results are deliciously rewarding.

Conclusion
Enjoy making and eating these classic cream-filled eclairs. Their perfect combination of light choux pastry and rich vanilla cream will make them a favorite dessert in your household.

Oreo Cookie Chocolate Mousse

Ingredients : 

100g dark chocolate
250ml of milk
1 teaspoon vanilla extract
50g unsalted butter
250ml of whole liquid cream
50g sugar
150g dark Oreo cookies
Chocolate rice for decoration (optional)

Preparation :

Prepare the chocolate :

Cut the dark chocolate into small pieces.

Heat the milk :

In a saucepan, heat the milk over low heat and add the vanilla extract.

Melt the chocolate :

Add the chocolate pieces to the hot milk and stir until completely melted. Then add the unsalted butter and mix until combined.
Let cool :

Remove from heat and let the mixture cool.
Whip the cream :

Meanwhile, beat the liquid cream with the sugar until stiff peaks form.
Incorporate the cream :

Once the chocolate-milk mixture has cooled, gently incorporate the whipped cream.
Prepare the Oreos :

Finely grind the Oreo cookies in a blender.
Assembly :

In glasses or verrines, alternate layers of chocolate mousse and crushed Oreo cookies.
Decoration :

Decorate with chocolate rice if desired.
Refrigeration :

Let sit in the refrigerator for at least 10 minutes before serving.

One can never have enough easy dip recipes in their collection and the one we have for you today is a real treat! If you’re looking for a tasty snack that comes together quickly you’ve come to the right place. This Strawberry Cheesecake Dip is made with just five ingredients and doesn’t even require turning on the oven. That’s our kind of cheesecake! Serve it with wafers, graham crackers, or your favorite fruit and it’s bound to be a hit. Whether you set it out as an appetizer or dessert is a call we’ll leave up to you!

Ingredients:

For Finger Biscuits:

1 egg white
30g sugar
1 egg yolk
30g cake flour
Powdered sugar for dusting
For Tiramisu Cream:
250g mascarpone cheese, at room temperature
25g sweetened condensed milk
1 tsp vanilla extract
200ml heavy cream
20g sugar
For Coffee Syrup:
120g brewed coffee, warm
15g sugar

Instructions:

Make Finger Biscuits:

Preheat your oven to 180°C (356°F).
In a bowl, beat 1 egg white and gradually add 30g of sugar in 3 portions to make a meringue.
Add 1 egg yolk to the meringue and mix thoroughly.
Sift 30g of cake flour into the mixture and mix thoroughly.
Transfer the batter into a piping bag with a large nozzle and pipe out the dough onto a baking sheet lined with parchment paper.
Dust powdered sugar twice over the surface of the piped dough.
Bake in the preheated oven for 8-10 minutes. Remove from the baking sheet and cool.

Make Coffee Syrup:

In a bowl, mix 120g of warm coffee with 15g of sugar until the sugar is dissolved.
Make Tiramisu Cream:
In a large bowl, mix 250g of mascarpone cheese with 25g of sweetened condensed milk and 1 teaspoon of vanilla extract.
In another bowl, whisk 200ml of heavy cream with 20g of sugar until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture.

Assemble the Tiramisu:
Dip the finger biscuits into the coffee syrup and place them in your desired serving dish.
Layer with the tiramisu cream and smooth out the surface.
Refrigerate for about 3 hours to set.

Chocolate Rice Krispie Balls

Chocolate Rice Krispie Balls

Ingredients:

½ cup peanut butter
3 tablespoons soft butter
1 teaspoon vanilla extract
1 cup Rice Krispies
½ cup chopped pecans
1 cup shredded coconut
1 package chocolate chips
1 square sweet chocolate

Directions:

Prepare the Mixture: In a large bowl, combine the peanut butter, soft butter, and vanilla extract. Mix until smooth. Add the Rice Krispies, chopped pecans, and shredded coconut. Stir until all ingredients are well incorporated.
Chill the Mixture: Refrigerate the mixture for at least 30 minutes to firm it up.
Form the Balls: Once the mixture is firm, form it into small balls. Place the balls on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour to ensure they hold their shape.
Melt the Chocolate: In a double boiler, melt the chocolate chips and the square of sweet chocolate together. Keep the heat on low to maintain a smooth, melted consistency.
Coat the Balls: Using a fork, dip each ball into the melted chocolate, rolling it to ensure it is fully coated. Place the chocolate-covered balls back on the parchment paper.
Set the Coating: Refrigerate the balls until the chocolate coating is set. They can also be frozen for longer storage.
Enjoy your delicious Chocolate Rice Krispie Balls!

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Chocolate Dipped Nut and Seed Cookies Recipe

Ingredients

• 100 g (3.5 oz) walnuts, finely chopped
• 60 g (2.1 oz) toasted hazelnuts, finely chopped
• 25 g (0.9 oz) dried cranberries, soaked and drained
• 25 g (0.9 oz) raisins, soaked and drained
• 30 g (1 oz) cashews, finely chopped
• 2 tbsp pumpkin seeds
• 1 tbsp sesame seeds
• 1 tsp anise seeds
• 3 tbsp honey
• 120 g (4.2 oz) sugar-free chocolate, melted
• 30 g (1 oz) almonds, toasted and finely chopped

Instructions

1. Prepare the Nuts and Seeds

Start by finely chopping 100 g of walnuts and 60 g of toasted hazelnuts. The fine chop allows these nuts to mix well into the dough, providing a consistent texture throughout the cookies. Next, toast 30 g of almonds in a non-stick pan over high heat for about 1 minute. This enhances their flavor, making them more aromatic and crunchy.

2. Soak the Dried Fruits

While the nuts are being prepared, soak 25 g of dried cranberries and 25 g of raisins in separate bowls filled with cold water. Soaking helps to rehydrate the fruits slightly, making them juicier and also helps to remove any traces of preservatives. Drain the fruits well after soaking and pat them dry with a paper towel to remove excess moisture.

3. Mix the Ingredients

In a large mixing bowl, combine the chopped walnuts, hazelnuts, 30 g of chopped cashews, toasted almonds, 2 tablespoons of pumpkin seeds, 1 tablespoon of sesame seeds, and 1 teaspoon of anise seeds. Mix these ingredients thoroughly to ensure even distribution of flavors.

Next, add the drained cranberries and raisins to the bowl, followed by 3 tablespoons of honey. The honey acts as a natural sweetener and binder, helping to hold the mixture together. Mix everything well until you have a cohesive mixture that can be easily shaped into cookies.

4. Shape and Bake the Cookies

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use a pastry cutter to shape the cookies, ensuring each cookie has the same amount of the mixture for even baking. Alternatively, you can shape the cookies by hand, pressing the mixture firmly to form compact discs.

Place the shaped cookies on the prepared baking tray, leaving a little space between each one. Bake the cookies in the preheated oven for about 15 minutes or until they are golden brown. The baking process will enhance the flavors of the nuts and seeds, while also giving the cookies a delightful crunch.

5. Dip in Chocolate

While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.

After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.

6. Set and Serve

Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.

Once the chocolate has hardened, your Chocolate Dipped Nut and Seed  Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.

Nutritional Information (per cookie)

Calories: 180 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 3 g
Sugars: 7 g

Yield: 12-15 cookies

These Chocolate Dipped Nut and Seed Cookies are not only delicious but also packed with nutrients, making them a guilt-free indulgence. Enjoy them with a cup of coffee or tea, or pack them for a nutritious snack on the go!

Triple chocolate mousse cake

Ingredients:

For cake:

eggs: 5 pieces
powdered sugar: 150 g
Wheat flour: a hundred thirty five g
Uns-weetened powder cocoa: 15 g

For ganache:

liquid cream: 20 cl
Daark chocolate: 200 grams

For glaze:

Peanut oil: 8 cl
Dark chocolate: 150 grams

Order forms:

Soft butter: 10 grams
Wheat flour: 10 g
Enough for 6 people

Instructions:

For cookie:

First preheat the oven to 200°C (67), then add butter and flour to the pot.2 Next, mix the flour and cocoa powder.Boil 3 eggs and sugar in a blender until the mixture is very foamy and triples. four. Please blend the flour and cocoa combination into the powder with the assist of Marie, pour the cake into the pan immediately. five. After it’s far cooked, bake it at 200 ° C for 20 minutes. Leave it absolutely cool.

For ganache:

You take a salad bowl and put it in chocolate chips. 2- Put the cream in a saucepan and permit it boil, ensuring to pour 1/2 of of it over the chocolate pieces. Now that the chocolate is melted, lightly stir, beginning withinside the middle of the bowl and working in the direction of the edges.
Add the last cream and continually remember to calm down.

Ice cream:

Butter and chocolate should be soaked in a double pot.

To decorate:

After it cools absolutely, reduce it into three slices, ensure to position a layer of ganache among every slice of cake, then practice a layer of ganache last, now you may pour the hot facet dish on pinnacle and use it to cowl the entire cake. 2- Leave the cream in a fab place and continually provide spare parts.