List of items needed to make a recipe.

In my humble opinion, these scalloped potatoes are a crowd-pleaser, featuring tender layers of potatoes bathed in a rich, cheesy sauce. Perfect for any occasion!

Ingredients:
4 cups thinly sliced potatoes (about 2-3 medium potatoes)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk (cold)
1 teaspoon salt
A dash of cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese (for topping)
Optional: A sprinkle of paprika for garnish
Instructions:
 Make the Cheese Sauce:
In a small saucepan, melt the butter over low heat.
Whisk in the flour and let the mixture cook for about 1 minute to eliminate the raw flour taste.
Gradually add the cold milk, whisking continuously to prevent lumps.
Season with salt and a dash of cayenne pepper.
Cook over low heat, stirring occasionally, until the sauce is smooth and begins to boil.
Reduce the heat and stir in the cheddar cheese until it melts into the sauce.
 Layer the Potatoes:
Preheat your oven to 350°F (175°C).
In a lightly greased 1-quart casserole dish, arrange half of the sliced potatoes in an even layer.
Pour half of the cheese sauce over the potatoes.
Repeat the layering with the remaining potatoes and cheese sauce.
 Add the Toppings:
Sprinkle the remaining grated cheese over the top.
Optional: Add a dash of paprika for a pop of color.
 Bake:
Bake uncovered in the preheated oven for about 1 hour, or until the potatoes are tender and the top is golden brown.
Tips for Success:
Uniform Slicing: Use a mandoline for evenly sliced potatoes, ensuring they cook evenly.
Cheese Variations: Mix sharp cheddar with Gruyère or Parmesan for added depth of flavor.
Extra Creamy: Add a splash of heavy cream to the cheese sauce for an even richer texture.
Serving Suggestion:
Pair these scalloped potatoes with roasted chicken, baked ham, or a crisp green salad for a complete meal.

Enjoy this creamy, cheesy comfort food masterpiece—it’s sure to become a family favorite!

Ingredients:
– 2 cups coconut milk
– 1 cup pineapple chunks (fresh or canned)
– 1 ripe banana
– 1/2 cup sugar (or to taste)
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut (optional)

Directions:
1. Grab your blender and toss in the coconut milk, pineapple chunks, banana, sugar, and vanilla extract. Blend it all together until you have a smooth, creamy mixture.
2. Once it’s perfectly blended, pour the tasty concoction into a container. Pop it in the freezer and let it chill for about 4 hours, or until it’s solid.
3. When you’re ready to serve your delicious treat, let it sit at room temperature for a few minutes to soften just a bit.
4. Scoop it into bowls and, if you’re feeling fancy, sprinkle on some shredded coconut as a delightful topping.

Easy Sausage Breakfast Muffins are a delicious and convenient breakfast option that combines the perfect blend of savory sausage, fluffy eggs, and melted cheese in a handheld muffin form. These muffins are not only incredibly tasty, but also versatile, making them a great option for busy mornings or as an on-the-go snack. Originating from the United States, these breakfast muffins have gained popularity due to their simplicity and ability to satisfy morning cravings in a wholesome way.
These muffins can be enjoyed on their own as a complete breakfast or paired with a variety of sides to enhance the overall meal experience. Consider serving them alongside fresh fruit salad, a side of crispy bacon, or a simple green salad for a well-rounded and satisfying morning meal. Additionally, a dollop of creamy avocado spread or a drizzle of hot sauce can add an extra burst of flavor for those who like a bit of spice.

Recipe: Easy Sausage Breakfast Muffins

Ingredients:
1 pound breakfast sausage
1 cup Bisquick baking mix
1 cup shredded sharp cheddar cheese
4 eggs
Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin (12 cups).
2. In a skillet, cook the breakfast sausage over medium heat until it’s browned and crumbled. Drain any excess grease.
3. In a mixing bowl, whisk the eggs. Add the shredded cheese and Bisquick baking mix to the eggs. Mix until well combined. Stir in the cooked sausage into the egg mixture.
4. Pour the mixture evenly into the muffin cups, filling each about 2/3 full.
5. Bake in the preheated oven for about 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before removing them from the muffin tin.
Serve and enjoy your Sausage Breakfast Muffins!

With their delightful combination of flavors and easy preparation, these Easy Sausage Breakfast Muffins are sure to become a favorite go-to recipe for a quick and delicious morning meal. Enjoy the convenience and taste of homemade breakfast muffins that are perfect for busy mornings or any time you need a satisfying and wholesome bite to start your day off right.

This Golden Crusted Ham and Cheese Bake is more than just food; it feels like a comforting hug served on a plate.

The crispy outer layer holds a gooey center of cheese and ham, combining delicious flavors that are comforting and fulfilling.

Every bite brings a taste of home, simplicity, and happiness that comes from combining basic ingredients to create something amazing.

Great for any day, this recipe shows how the oven can turn bread, cheese, and ham into a delicious golden dish.

It’s an ideal recipe for those seeking the joy of cooking without the fuss, for the lovers of hearty meals that speak to the soul.

You can enjoy this dish for breakfast, lunch, or dinner. It will surely become a favorite recipe that you will want to make over and over again.

Complete Recipe:

List of ingredients:

12 slices of bread
12 slices of cheese
6 pieces of ham
2 huevos
100 milliliters of milk
A little bit of salt
Additional cheese for topping

Instructions:

Heat the oven before using it. Heat your oven to 190-200°C (375-400°F) before using it.
Make the egg mixture. Mix the eggs, milk, and a little salt in a bowl.
Make the sandwiches. Place 6 pieces of bread on a flat surface. Place a slice of cheese on each piece of bread, top each with a slice of ham, then another slice of cheese, and cover with the remaining slices of bread to form sandwiches.
Dunk and Organize: Dip each sandwich quickly in the egg mixture, making sure both sides get covered. Place the sandwiches that have been dipped in a baking dish.
Choose a topping. If you want, add more cheese on top of the sandwiches for an even cheesier taste.
Bake: Cook in the oven that has been preheated for 15-20 minutes, or until the cheese is melted and bubbly, and the bread is golden brown.
Provide assistance. Let the baked item cool down for a bit before cutting and serving.
Time to prepare: 10 minutes | Time to cook: 20 minutes | Total time: 30 minutes
Calories: 300 calories in each serving | Number of servings: 6 servings

Ingredients
1 1/2 cup self rising flour (I use Gold Medal)
1 tsp baking powder
1 tsp baking soda
3 ripe bananas, medium-large
1 egg
2 tsp vanilla extract
2 Tbsp brown sugar substitute ( I use Lakanto Golden Sweetener)
3 Tbsp white sugar substitute ( I use Lakanto Classic Sweetener)
2 Tbsp. Land o’ lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce
Instructions
Preheat oven to 350 degrees and spray bread pan (9×5 or 8×4)or a 12 muffin tin with non stick cooking spray
In a large mixing bowl add bananas and use a fork to mash well.
Whisk in the egg, vanilla, brown sugar and white sugar substitute. Stir well.
In a separate bowl combine, self rising flour, baking powder and soda. Stir until well incorporated.
Gradually add dry ingredients into the wet ingredients as you stir. Before the two are completely incorporated add in melted butter. Stir just until barely combined.
DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)
Pour into pan and bake for 30-45 minutes or (18-20 minutes if making muffins) or until an inserted knife or toothpick comes out clean.
Notes
You can substitute the self rising flour for: wheat, gluten free flour, almond flour, or all-purpose flour however; you’ll want to add an additional 1/2 tsp of baking powder so the texture is on point.
Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.
The point value can differ depending on the sugar substitutes you use.
It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.If making them into muffins decrease the cooking time to 14-16 minutes.
If you use unsweetened applesauce it will save you one additional point. However; I love using the light butter made with canola oil rather than the unsweetened applesauce- it gives the banana a creaminess that you just don’t get from the applesauce!
The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use

Healthy Oatmeal Cocoa cups

Ingredients:

• • 1 cup (100 g) oatmeal
  • 1 cup (240 ml) milk of your choice
  • 2 eggs

• • 1/3 cup (100 g) Greek yogurt
  • 1 tablespoon stevia or any other sweetener of your choice
  • 1 teaspoon baking powder

• A pinch of salt
• 1 tablespoon unsweetened cocoa powder

Directions:

1. 1. Preheat the Oven:
      • Preheat your oven to 360°F (180°C).
   2. Prepare the Oat Mixture:
      • • In a bowl, combine 1 cup of oatmeal and 1 cup of milk. Let it sit for a few minutes to allow the oats to soak.

       

   3. Combine Ingredients:
      • Add 2 eggs, 1/3 cup of Greek yogurt, 1 tablespoon of stevia, 1 teaspoon of baking powder, a pinch of salt, and 1 tablespoon of unsweetened cocoa powder to the oat mixture. Mix well until all ingredients are combined.

1. 1. Pour into Baking Dish:
      • Pour the mixture into greased muffin cups or a baking dish.
   2. Bake:
      • • Bake in the preheated oven for 20-25 minutes, until the tops are set and a toothpick inserted into the center comes out clean.

       

   3. Cool and Serve:
      • Allow to cool slightly before serving.

Serving Suggestions:

• • Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a cup of coffee or tea for a delightful breakfast or snack.

• Top with fresh berries or a sprinkle of nuts for added texture and flavor.

Cooking Tips:

• • Ensure the oats are fully soaked in the milk for a moist and tender muffin texture.

• Use silicone muffin cups or line your baking dish with parchment paper to prevent sticking.
• Experiment with add-ins like chocolate chips, nuts, or dried fruits for a personalized touch.

Nutritional Benefits:

• • High in protein from the eggs and Greek yogurt, supporting muscle repair and growth.
  • Rich in fiber from the oats, promoting healthy digestion.
  • Low in added sugars, thanks to the use of stevia as a sweetener.

Dietary Information:

• • This recipe is vegetarian.
  • Can be made dairy-free by using a plant-based milk and dairy-free yogurt.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month. Thaw before serving.

Recipes By Sarina | Easy Recipes, Desserts, and More
Ingredients:
1 cup almond milk
1 medium banana (sliced)
2 tbsp peanut butter
1 tbsp honey or maple syrup
1 tbsp chia seeds
1 scoop protein powder (optional)
½ tsp vanilla extract
4-5 ice cubes
Instructions: Blend almond milk, banana, peanut butter, honey, chia seeds, protein powder, vanilla extract, and ice cubes until smooth. Pour into a glass and enjoy your creamy, nutty smoothie packed with energy!

Ingredients:

-2 pack of unflavored gelatin
-5 cup water
-¾ cup sugar
-2 tbsp instant coffee
-250 ml all-purpose cream
-1 cup condensed milk
-1 cup evaporated milk

✅Procedure:

1. Put water and unflavored gelatin in a pot. Stir to dissolve over medium heat. Then add sugar and instant coffee, stir well. (Please follow the instruction on the package of gelatin brand your going to use).

2. Pour into a square container or baking dish. Let it cool. Cover and refrigerate until it completely set. Cut into 1 inch cube.

3. In a bowl combine all-purpose cream, condensed milk and evaporated milk. Stir until well blended. Add coffee jelly into the mixture. Mix well. Then chill in the refrigerator.

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup crushed chocolate sandwich cookies

Directions:
1. Start by grabbing a mixing bowl and whisk together the heavy cream, whole milk, sugar, and vanilla extract. Make sure to whisk until the sugar is fully dissolved, creating a lovely creamy base.
2. Now, pour that delicious mixture into your ice cream maker. Churn it according to the manufacturer’s instructions until it thickens up beautifully.
3. Once thickened, gently fold in the crushed chocolate sandwich cookies. This will give your ice cream that iconic cookies and cream flavor!
4. Transfer your homemade ice cream into a lidded container and pop it in the freezer. Let it chill for at least 4 hours, or until it’s firm enough to scoop.
5. When you’re ready, scoop out a generous portion and enjoy this delightful treat!