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Ingredients:

– 1 (5 ounce) package instant vanilla pudding
– 2 cups cold milk
– 1 (14 ounce) can sweetened condensed milk
– 1 (8 ounce) container whipped topping
– 1 (12 ounce) box vanilla wafers
– 4 medium ripe bananas, sliced

PREPARATION:

1. In a mixing bowl, whisk together instant pudding mix and cold milk for about 2 minutes until thickened.
2. Stir in the sweetened condensed milk and half of the whipped topping. Mix until smooth.
3. In a large serving dish, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat the layers until all ingredients are used, finishing with pudding on top.
4. Spread the remaining whipped topping over the pudding layer and chill in the refrigerator for at least 4 hours before serving.

Enjoy !

Ingredients:

1 lb ground sausage (your choice of mild or spicy)

1 (10 oz) can Rotel diced tomatoes and green chilies, drained

8 oz cream cheese, softened

2 cups shredded cheddar cheese

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp black pepper

½ tsp cayenne pepper (optional for heat)

1 cup shredded cheese for topping (optional)

PREPARATION:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Mix Ingredients: In a large mixing bowl, combine the ground sausage, cream cheese, and drained Rotel. Mix until well combined.

Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Gradually add the dry mixture to the sausage mixture, stirring until fully incorporated. Then fold in the shredded cheddar cheese.

Shape the Balls: Use your hands to form the mixture into small balls, about 1 inch in diameter. Place them on a greased or lined baking sheet.

Bake: Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through. If using, sprinkle the additional shredded cheese on top during the last 5 minutes of baking.

Serve: Let them cool slightly before serving. Enjoy warm!

Tips

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.

Serving Ideas: These are great as appetizers, snacks, or even breakfast bites. Serve with a side of ranch or your favorite dipping sauce!

Enjoy your delicious sausage balls!

Ingredients:

• 2 cups cooked brown rice
• 1 cup black beans (drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup onion, finely chopped
• 1/2 cup bell peppers, diced (any color)
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• 1/2 cup salsa (mild, medium, or spicy, based on your preference)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C)and lightly grease a baking dish with olive oil or cooking spray.

Step 2: Prepare the Rice Mixture

1. In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, onions, and bell peppers.
2. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.

Step 3: Assemble the Casserole

1. Spread half of the rice mixture evenly into the prepared baking dish.
2. Drizzle with half of the salsa and sprinkle with half of the shredded cheese.
3. Repeat with the remaining rice mixture, salsa, and cheese to create layers.

Step 4: Bake the Dish

• Cover the dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.

Step 5: Garnish and Serve

• Remove from the oven and let it cool for 5 minutes.
• Garnish with freshly chopped cilantrobefore serving.

Serving Suggestions

• Toppings: Add sliced avocado, sour cream, or jalapeños for extra flavor.
• Side Dishes: Pair with a crisp green salad or a bowl of tortilla chips.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Why You’ll Love This Recipe

1. Gluten-Free: Perfect for those with gluten sensitivities or dietary preferences.
2. Versatile: Customize with your favorite veggies, beans, or even shredded chicken.
3. Easy Prep: Uses simple, everyday ingredients you likely have on hand.
4. Meal Prep Friendly: Makes excellent leftovers that taste even better the next day!

Tips for Success

1. Cook Rice Ahead of Time: Use leftover rice or cook it earlier to save time.
2. Spice Level: Adjust the spice level by using mild or spicy salsa and adding more chili powder or cayenne pepper.
3. Cheese Options: Experiment with pepper jack or Monterey jack for a twist.

Conclusion

This Mexican Brown Rice Bake is a satisfying, gluten-free casserole that’s full of bold flavors and nutritious ingredients. It’s perfect for a busy weeknight or as a crowd-pleasing dish for family gatherings. Easy to customize and packed with goodness, this recipe is sure to become a staple in your kitchen!

Enjoy!

Ingredients

2 cups (200 g)

Milk of your choice: 1 cup (240 ml)

Baking powder: 1 teaspoon

Carrot: 1, grated

Dried apricots: 9, rinsed with hot water

Apple: 1, diced

Raisins: 4 tablespoons, rinsed with hot water

Cinnamon: 1 teaspoon

Eggs: 3

Stevia or other sweetener: 4 tablespoons

•  dish size: 18 cm

Vanilla extract: To taste2 tablespoons

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare Oats: Place the in a blender and chop until they reach a fine consistency.
3. Add Wet Ingredients: Add the milk, grated carrot, rinsed dried apricots, rinsed raisins, diced apple, cinnamon, eggs, stevia (or other sweetener), vanilla extract, and Mix until everything is well combined.
4. Mix Dry Ingredients: In a large bowl, combine the chopped oats and baking powder. Mix well.
5. Pour into  Dish: Grease an 18 cm casserole dish and pour the mixture into it, spreading it evenly.
6. Cool and Serve: Allow to cool slightly before slicing. Serve warm or at room temperature.
7. Bake: Bake in the  for about 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Serving Suggestions

• Serve withor a drizzle of honey for extra sweetness.
• Enjoy as a healthy breakfast or snack.
• Pair with fresh fruits or nuts for added texture and flavor.

Nutritional Benefits

• Rich in Vitamins: Carrots and apples add essential vitamins and minerals.
• High in Fiber: Oats and fruits provide a good amount of dietary fiber.
• Protein-Rich: Eggs contribute to a higher protein content.

Storage Tips

• Store leftovers in an  in the  for up to 4 days.
• Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe

• Customizable: Feel free to add your favorite fruits, nuts, or spices.
• Easy to Prepare: Simple ingredients and straightforward steps.
• Healthy and Satisfying: A filling option that keeps you energized throughout the day.

Ingredients:

3 eggs, whisked gently

1 big carrot, peeled and cut into small pieces.

2 teaspoons of sesame oil

1 little white onion, diced

3 pieces of garlic, finely chopped

1 cup of frozen peas

3 tablespoons of butter, separated.

4 green onions cut into small pieces

1/4 cup of soy sauce (and add more if needed)

3 teaspoons of oyster sauce

4-5 cups of cooked and cold rice

Salt and pepper.

Instructions:

Heat a big pan or wok on medium heat. The author mentions using both a nonstick and a regular pan, but they lean towards using a nonstick pan for cooking this rice. Put one tablespoon of butter in the pan. After the butter has melted, put in the eggs that have been lightly beaten. Let them cook for around 30-40 seconds or until they are firm, then mix them. Once the eggs are done cooking, take them out and put them to the side.

Put the rest of the butter in the pan. When it’s hot, add the carrot and onion. Cook until they are soft. Then, add the garlic and cook until it smells good, being careful not to let it turn brown. Increase the temperature a little and put in the leftover rice and peas. Cook the mixture for around 3-4 minutes until it sizzles and starts to brown slightly. Then, add the eggs, green onion, soy sauce, sesame oil, and oyster sauce. Continue cooking for a few more minutes until the mixture is warm. Add salt and pepper to taste, then serve right away.

Have a good time!

Enjoy!

Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6

Ingredients:
1 cup oatmeal
150 ml milk
2 bananas, mashed
2 eggs, beaten (wash eggs before using)
A pinch of vanillin
50g cranberries
50g dried apricots, chopped
30g almond flakes
1 teaspoon baking powder
(for greasing)
Directions:

1. Prepare the Oatmeal Mixture:

In a bowl, mix the oatmeal and milk. Let it stand for 10 minutes so the oats can absorb the milk and soften.

2. Combine Ingredients:

Mash the bananas and add them to the oatmeal mixture.
Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix until all ingredients are well combined.

3. Prepare the Baking Pan:

Preheat the oven to 180°C (360°F).
Line a baking pan with baking paper and grease it lightly with to prevent sticking.

4. Bake the Mixture:

Pour the oatmeal mixture into the prepared baking pan and spread it evenly.
Bake for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Serve:

Allow the bake to cool slightly before slicing.
Serve warm or at room temperature.
Serving Suggestions:
Enjoy with a dollop of Greek or a drizzle of honey.
Pair with a fresh fruit salad for a wholesome breakfast.
Cooking Tips:
Ensure the oats are well mixed with the milk and have time to soften.
Feel free to substitute the dried apricots and cranberries with other dried fruits like raisins or dates.
Nutritional Benefits:
Oats: High in fiber to aid digestion and keep you feeling full.
Bananas: Packed with potassium and essential vitamins.
Almond Flakes: Provide healthy fats and a satisfying crunch.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Use gluten-free oats
Nut-Free: Omit the almond flakes or replace them with sunflower seeds
Storage:
Store leftovers in an in the for up to 3 days.
Reheat slices in the microwave for a quick breakfast option.
Why You’ll Love This Recipe:
Simple to prepare, perfect for meal prepping.
Customizable with your choice of dried fruits and nuts.
A delightful combination of hearty oats and sweet bananas that’s both filling and delicious.
Conclusion:
Begin your day with this delectable Oatmeal Banana Breakfast Bake! Whether fresh from the oven or as a grab-and-go option, it’s sure to become a favorite in your morning routine.

Enjoy!

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup honeycomb candy (broken into pieces)
– 4 large egg yolks
– Pinch of salt

Directions:
1. In a sturdy saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat this lovely mix over medium heat, stirring occasionally, until the sugar fully dissolves.
2. Grab a bowl and whisk those egg yolks until they’re nice and smooth. Now, slowly pour in the warm cream mixture while whisking continuously—this helps avoid scrambled eggs!
3. Pour the entire mixture back into the saucepan and cook over low heat. Stir constantly until the custard thickens and nicely coats the back of a spoon—it should take about 5-10 minutes.
4. Remove from heat and stir in the vanilla extract and a pinch of salt for that extra flavor. Allow the mixture to cool down to room temperature.
5. Once cooled, pour the luscious custard into your ice cream maker and churn it according to the manufacturer’s instructions until it’s soft and creamy.
6. Just when the ice cream is almost done, gently fold in those delightful honeycomb pieces for a sweet crunch.
7. Finally, transfer the ice cream to an airtight container and pop it in the freezer for at least 4 hours, or until it’s firm and ready to scoop!

Enjoy this decadent homemade treat any time of year! 

Ingredients:

2 cups frozen pineapple chunks (fresh or store-bought).

1 can (14 ounces) sweetened condensed milk.

1/2 cup chilled heavy whipping cream.

Equipment:Food processor.

Freezer-safe container (optional).

Instructions:

Step 1

If using fresh pineapple, core, peel, and cut it into 1-inch pieces.

Step 2

Arrange the pineapple pieces in a single layer on a baking sheet, ensuring they don’t overlap.

Step 3

Freeze for at least 4 hours or overnight.

Step 4

In a food processor, combine the frozen pineapple chunks, sweetened condensed milk, and chilled heavy whipping cream.

Step 5

Blend briefly to break up the pineapple, then continue blending until the mixture is smooth and creamy, scraping down the sides as needed.

Step 6

This should take about 1 to 2 minutes.

Step 7

For the best soft-serve texture, enjoy it right away!

Step 8

Serve in cones or bowls, and top with your favorite toppings such as chopped nuts, maraschino cherries, or a drizzle of pineapple juice.

Adjust the Texture:For a slightly creamier consistency, let the frozen pineapple sit at room temperature for 5-10 minutes before processing.

Storage:If you have leftovers, transfer the soft serve to a freezer-safe container and freeze for up to 2 hours. It will become more solid, so let it soften slightly at room temperature before scooping.

Enjoy your homemade pineapple soft-serve ice cream, a delightful treat that brings a taste of the tropics to your home!

Enjoy!