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Ingredients:

• 1 lb chicken tenders
• ½ cup mayonnaise
• ½ cup grated Parmesan cheese
• 1 packet Ranch seasoning mix
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup crushed Ritz crackers

Instructions:

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Mix Coating: In a bowl, combine mayonnaise, Parmesan cheese, Ranch seasoning, garlic powder, and onion powder.
3. Coat Chicken: Coat the chicken tenders in the mayo mixture, then dredge in the crushed Ritz crackers.
4. Bake: Arrange the coated tenders on a baking sheet and bake for 20-25 minutes, or until golden and cooked through.

Enjoy your crispy and flavorful chicken tenders!

This Quick and Easy German Bread is the perfect recipe for those looking to make fresh, homemade bread without spending hours in the kitchen. The simple ingredients and straightforward process result in a loaf that’s flavorful, crusty on the outside, and soft on the inside. It’s ideal for any meal and pairs beautifully with soups, spreads, or as an accompaniment to cheese. Here’s how to make it:

Ingredients:

• 8 grams dry yeast
• 350 ml room temperature water
• 1 tablespoon sugar
• 25 ml sunflower oil
• 500 grams flour (plus extra for dusting)

Instructions:

1. Activate the Yeast: In a large bowl, combine the room temperature water, sugar, and dry yeast. Stir gently to dissolve and let the mixture sit for about 5 minutes, allowing the yeast to activate. You should see some bubbles forming on the surface.
2. Mix Dough: Add the sunflower oil to the yeast mixture, then gradually sift in the flour, mixing as you go. Keep stirring until the dough becomes sticky and begins to come together. You can use a spoon or your hands for this step.
3. First Rise: Cover the bowl with a clean cloth and place it in a warm spot (like an oven with just the light on or a sunny spot) for about 1 hour. Let the dough rise until it has doubled in size.
4. Second Mixing: After the dough has risen, stir it for about 30 seconds to release some of the air bubbles. Then cover it again and let it rest for an additional 30 minutes to rise a bit more.
5. Shape the Dough: Once the dough has rested, lightly flour a clean work surface. Roll out the dough into a rectangle shape, then fold it over itself a couple of times. Allow it to rest for about 10 minutes, which will make it easier to shape.
6. Final Shaping: Roll out the dough to your desired thickness, depending on how thick or thin you like your bread. Shape it into a loaf or roll shape, as preferred. You can also make decorative slashes on top with a sharp knife for a more traditional look.
7. Bake: Preheat your oven to 230°C (446°F). Place the shaped dough on a baking tray lined with parchment paper. If desired, score the top of the bread with a sharp knife to create a pattern. Bake for 30-40 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
8. Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack for a few minutes. This will help enhance its flavor and texture. Once it’s cool enough to handle, slice and serve. Enjoy!

Tips for Success:

• Check the dough consistency: If the dough feels too sticky, add a little more flour, but be careful not to add too much. The dough should be soft but not overly wet.
• Oven temperature: Make sure your oven is fully preheated before baking for the best results.
• Storing the bread: Store your freshly baked bread in an airtight container or bread box for up to 3 days. You can also freeze it for longer storage.

This Quick and Easy German Bread is a fantastic recipe to try if you’re looking to bake your own bread at home with minimal ingredients and effort. The result is a delicious loaf with a golden crust and tender crumb that will impress your friends and family. Happy baking!

 Strawberry and Orange Juice

Ingredients:
1 banana
1/4 cup orange juice
1/2 cup fresh strawberries
1 tablespoon natural yogurt
1 tablespoon condensed milk
1 cup almond milk or regular
Ice cubes

 Grapefruit and Mango Juice

Ingredients:
1 banana
1/2 grapefruit
1 cup mango
1 tablespoon yogurt
1 tablespoon condensed milk
1 cup almond milk or regular
Ice cubes

 Carrot and Pineapple Juice

Ingredients:
1/2 cup carrots
1/4 cup pineapple
1 banana
1/4 cup orange juice
1 tablespoon honey
1 cup almond milk or regular
Ice cubes as desired

 Pineapple and Mango Juice

Ingredients:
1 banana
1/2 cup pineapple
1/2 cup mango
1 tablespoon yogurt
1 tablespoon honey
1 cup almond milk
Cubes Snow and a thousand here

Ingredients:
For the Lemon Cream:
1 cup heavy cream
1/2 cup powdered sugar
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp vanilla extract
For the Graham Cracker Layer:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
For the Ice Cream Layer:
2 cups vanilla ice cream (softened)
For the Cobbler Topping:
2 cups fresh berries (e.g., blueberries, strawberries, or peaches)
1 cup all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup melted butter
Instructions:
Prepare the Lemon Cream:
In a mixing bowl, whip the heavy cream until soft peaks form.
Gradually add the powdered sugar, continuing to beat until stiff peaks form.
Gently fold in the lemon juice, lemon zest, and vanilla extract until well combined. Set aside.
Make the Graham Cracker Layer:
In another bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture into the bottom of a large glass baking pan to form an even layer.
Add the Ice Cream:
Spread the softened vanilla ice cream evenly over the graham cracker crust. Use a spatula to smooth it out.
Layer the Lemon Cream:
Spoon the lemon cream over the ice cream layer, spreading it evenly.
Prepare the Cobbler Topping:
In a mixing bowl, combine flour, sugar, baking powder, and salt. Gradually add the milk and melted butter, stirring until just combined.
Gently fold in the fresh berries.
Add the Cobbler Layer:
Spoon the cobbler mixture over the lemon cream layer, spreading it evenly.
Bake:
Preheat your oven to 350°F (175°C). Bake for about 30-35 minutes, or until the cobbler topping is golden brown and the berries are bubbly.
Cool and Serve:
Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup crushed pineapple (drained)
1 cup fresh orange juice
Zest of 1 orange
Directions:
Whisk together cream, milk, sugar, vanilla extract, crushed pineapple, orange juice, and orange zest until smooth.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
For a chunkier texture, add additional small pieces of pineapple before freezing.
Garnish with whipped cream and orange slices when serving for a refreshing touch.

Ingredients:

For the Apple Filling:

• • 2-3 medium apples, peeled and cut into cubes
  • 50 g (¼ cup) sugar

• 1 teaspoon ground cinnamon

For the Cake Dough:

• • 100 g (½ cup) sugar

• • 45 g (3 tablespoons) butter
  • 40 g (¼ cup) sunflower or vegetable oil
  • 80 ml (⅓ cup) milk at room temperature

• • 2 eggs at room temperature
  • 210 g (1¾ cups) all-purpose flour
  • 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

Directions:

• • Prepare the Apple Filling:
    • • Peel and cut the apples into cubes.

     

    • Toss the apple cubes with 50 g sugar and 1 teaspoon ground cinnamon. Set aside for about 10 minutes to allow the apples to release some juice.
  • Make the Cake Dough:
    • • In a large bowl, whisk together 100 g sugar, 45 g butter, and 40 g oil until smooth and creamy.

     

    • • Add the 80 ml milk and 2 eggs, and mix well.
      • In a separate bowl, combine 210 g flour, 1 teaspoon baking soda, and ½ teaspoon cinnamon.
      • Gradually add the dry ingredients to the wet ingredients, stirring until well combined.

     

  • Assemble the Cake:
    • • Preheat the oven to 180°C (350°F) and grease a baking pan.
      • Pour half of the cake batter into the prepared pan.

     

    • Spread the apple filling evenly over the batter.
    • Pour the remaining cake batter over the apples and spread it evenly.

• • Bake:
    • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool slightly before serving.

Serving Suggestions:

• • Serve warm with a scoop of vanilla ice cream for an extra indulgence.
  • Dust with powdered sugar for a simple, elegant touch.

• • Pair with whipped cream for a creamy contrast to the cinnamon apples.
  • Top with extra fresh fruit like berries for a refreshing twist.
  • Enjoy as an afternoon snack with tea or coffee.

Cooking Tips:

• • Make sure to let the apples sit with the sugar and cinnamon to release their juices before adding them to the cake batter.
  • If you prefer a more dense cake, you can use less baking soda.

• For a more intense cinnamon flavor, feel free to add a pinch more cinnamon to the batter.

Nutritional Benefits:

• • Apples are a great source of fiber, which aids in digestion and helps you feel full longer.

• Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels.
• This cake is lower in fat due to the use of oil instead of more butter, making it a slightly healthier option.

Hello everyone! Today I’m preparing a simple and delicious zucchini recipe that’s perfect for any meal. This dish combines the tender flavors of baked zucchini with a creamy yogurt and egg mixture, topped with melted cheese. It’s an easy and flavorful dish that you’ll love!

Ingredients:

• • 2 zucchini
  • Salt

• • Black pepper
  • Universal seasoning for vegetables
  • Paprika

• • 2 onions
  • Oil for cooking
  • 2 eggs

• • 150 g yogurt
  • 2 cloves of garlic
  • 150 g cheese

Nutritional Information (per serving):

• • Calories: 250 kcal
  • Protein: 10 g
  • Fat: 18 g

• Carbohydrates: 12 g
• Fiber: 3 g

Instructions:

1. Prepare the Zucchini:

1. 1. Preheat your oven to 200°C (392°F).
   2. Slice the zucchini into rounds or half-moons.
   3. Season each layer of zucchini with salt, black pepper, universal seasoning for vegetables, and paprika.

2. Prepare the Onions:

1. 1. Cut 2 onions into half rings.
   2. Heat some oil in a pan and cook the onions until soft.

1. Finely chop 2 cloves of garlic and add them to the pan with the onions, cooking until fragrant.

3. Prepare the Egg Mixture:

1. 1. In a bowl, lightly beat 2 eggs.

1. Add 150 g yogurt to the eggs, along with a pinch of salt and black pepper, and mix well.

4. Assemble the Zucchini Dish:

1. 1. Place the seasoned zucchini slices in a baking dish.

1. 1. Pour the egg and yogurt mixture over the zucchini.
   2. Spread the cooked onions and garlic over the top.
   3. Bake in the preheated oven for 30 minutes.

5. Final Steps:

1. 1. After baking for 30 minutes, remove the zucchini dish from the oven.
   2. Sprinkle 150 g of cheese over the zucchini.

1. Return the dish to the oven and bake for another 5 minutes, until the cheese is melted and golden brown.

6. Serve:

1. 1. Serve the baked zucchini hot.

1. Enjoy your meal!

Ingredients:

For the Dough:

• • 100g Butter (softened at room temperature)
  • 80g Sour Cream
  • 1 Egg Yolk

• • 30g Sugar
  • ~240g All-Purpose Flour
  • 1/2 teaspoon Baking Powder

For the Filling:

• • 1 Egg White
  • 40g Sugar

• • 100g Walnuts, chopped (or other chopped nuts like pecans, almonds, or hazelnuts)
  • Pinch of Salt
  • 1 teaspoon Vanilla Sugar (or substitute with 1 teaspoon regular sugar and a few drops of vanilla extract)

Additional Items:

• • Parchment Paper
  • Rolling Pin

• Round Cookie Cutter
• Wire Rack (for cooling)

Instructions:

1. 1. Make the Dough: Cream together the softened butter and sugar in a mixing bowl until light and fluffy. This will take a few minutes with an electric mixer or by hand.

       

   2. Beat in Wet Ingredients: Once the butter and sugar are well combined, beat in the egg yolk and sour cream until everything is well incorporated.

1. 1. Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.

       

   2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilled dough is less likely to spread too much while baking, resulting in cookies that hold their shape better.

       

   3. Prepare the Filling: While the dough chills, prepare the meringue filling. In a clean, grease-free bowl, beat the egg white with a pinch of salt until stiff peaks form. Gradually whisk in the sugar and vanilla sugar (or sugar and vanilla extract) until the meringue is glossy and stiff. Gently fold in the chopped walnuts using a rubber spatula.

       

1. 1. Preheat and Prepare: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper for easy cleanup.

   2. Assemble and Bake: On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/⅛ inch). Use a round cookie cutter to cut out circles from the dough. Place a dollop of the nut meringue filling in the center of each dough circle.

       

   3. Bake the Cookies: Arrange the filled cookies on the prepared baking sheet, leaving some space between them for spreading. Bake for 20-25 minutes, or until the edges are golden brown. The baking time may vary depending on your oven, so keep an eye on them to avoid over-browning.

       

1. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The meringue filling will firm up as it cools.