Ingredients:
1 gallon half-and-half
1 ½ cups sugar
½ cup light corn syrup
1 tablespoon vanilla extract
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter cups, chopped
Directions:
Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.
Churn the Ice Cream:
Pour the ice cream base into an ice cream maker.
Churn according to the manufacturer’s instructions (usually about 25-30 minutes) until it reaches a soft-serve consistency.
Add the Mix-Ins:
When the ice cream is nearly frozen, add the semisweet chocolate chips and chopped peanut butter cups.
Allow the ice cream maker to churn for another 2-3 minutes to evenly distribute the mix-ins.
Final Freeze:
Transfer the churned ice cream to an airtight container.
Freeze for at least 4 hours to firm up.
Scoop the ice cream into bowls or cones and savor every creamy, chocolatey, peanut buttery bite!

Ingredients:
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
Salt and pepper, to taste
1 tbsp olive oil
1 cup mushrooms, sliced
1/4 cup chicken broth (or water)
1/4 cup heavy cream
1/4 cup grated mozzarella cheese (optional, for topping)
Fresh parsley, chopped (for garnish)
Preparation:
Preheat your oven to 375°F (190°C). Grease a baking dish or line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until everything is well incorporated.
Form the chicken mixture into small meatloaves (about 4-6 individual loaves) and place them in the prepared baking dish or on the baking sheet.
Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and become tender.
Add the chicken broth and heavy cream to the mushrooms. Stir and cook for an additional 2-3 minutes until the sauce thickens slightly.
Pour the mushroom sauce over the formed meatloaves and bake in the preheated oven for 25-30 minutes, or until the meatloaves reach an internal temperature of 165°F (74°C).
If desired, sprinkle the meatloaves with mozzarella cheese in the last 5 minutes of baking and return to the oven to melt the cheese.
Remove from the oven and garnish with freshly chopped parsley before serving.
Enjoy these tender and flavorful Garlic Parmesan Chicken Meatloaves with a creamy mushroom sauce!

Ingredients

For sweet potato cakes:
2 cups (450g) puree of sweet potatoes (cooked and cooled)
1/2 cup (60g) of all-purpose flour (or gluten-free almond flour)
1 large egg
1/4 teaspoon of powdered garlic
1/4 teaspoon of smoked paprika
Salt and black pepper, to taste
For the filling:
1 cup (240g) of fresh, sautéed and chopped spinach
1/2 cup (115g) of goat cheese, crumbled
For the kitchen:
2 tablespoons of olive oil
Instructions
Prepare the sweet potato mix:
In a large mixing bowl, combine sweet potato puree, flour, egg, powdered garlic, smoked paprika, salt and black pepper. Mix until a smooth paste is formed. If the mixture is too sticky, gradually add more flour.
Assemble the cakes:
Take a small handful of sweet potato mix (about 2 tablespoons) and flatten into a patty. Place a small spoonful of sautéed spinach and goat cheese in the center.
Cover with another small portion of the sweet potato mixture, seal the edges to wrap the trim. Repeat with the remaining mixture.
Cook the cakes:
Heat the olive oil in a pan over medium heat.
Bake sweet potato cakes for 3-4 minutes per side, or until they are brown and crispy
Serve:
Remove from the pan and allow to cool slightly. Serve hot, topped with fresh parsley or a spoonful of fresh cream, if desired.
Recipe Details
Preparation time: 15 minutes
Cooking time: 20 minutes
Portions: 6 cakes
Calories: ~180 per cake

A healthy and vegetarian option, comforting and delicious!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 2 teaspoons chopped fresh parsley
• ½ teaspoon McCormick Season All seasoning
• 3 cups shredded Colby Jack
• 6 bacon strips, fried until crisp and halved across the middle
• Cooking oil, as needed

For The Sauce

• ½ cup prepared mustard
• ¼ cup light corn syrup
• ¼ cup honey
• ¼ cup mayonnaise

How To Make Outback Steakhouse Chicken Recipe

1. Rub Season All seasoning over the chicken and let it sit in the refrigerator for an hour.
2. Fry the bacon while the chicken is marinating and discard the grease.
3. Add a small amount of oil to a cast iron skillet and pan fry the chicken until only just cooked through and slightly golden.
4. Preheat the oven to 350 degrees F.
5. Top the chicken breasts with mushrooms, bacon and enough shredded cheese to completely cover.
6. Bake for a few minutes until the cheese has melted, then serve sprinkled with parsley and with the honey mustard sauce on the side.

Cake recipe 

Ingredients

Main Ingredients:

 

• 220g (1 cup) granulated sugar
• 5 large eggs, room temperature
• 1 packet (8g) vanilla sugar
• 220g (1 cup) unsalted butter or margarine, softened
• 320g (11.3 oz) quark (German-style curd cheese)
• 300g (2½ cups) all-purpose flour
• 3 teaspoons (15g) baking powder
• Powdered sugar, for dusting

Equipment Needed:

 

• 9-inch (23cm) springform pan
• Electric mixer
• Parchment paper
• Fine mesh sieve, for dusting powdered sugar

 

Instructions

 

Making the Batter:

In a large bowl, combine:

Softened butter or margarine

Granulated sugar

Vanilla sugar

Beat together using an electric mixer for about 5 minutes, until the mixture is light and fluffy.

 

Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

 

Gently fold in the quark until just combined—do not overmix.

In a separate bowl, whisk together:

Flour

Baking powder

 

Gradually fold the dry ingredients into the wet mixture until combined. Do not overmix to avoid a dense cake.

Baking Process:

Pour the batter into the prepared springform pan, smoothing the top with a spatula.

 

Bake in the preheated oven for 60 minutes or until:

The cake is golden brown on top.

A skewer inserted into the center comes out clean.

The cake has a slight wobble in the center when gently shaken.

 

Finishing:

Cool the cake in the pan for 15 minutes before removing the sides of the springform.

Let the cake cool completely on a wire rack.

 

Dust generously with powdered sugar before serving.

Pro Tips

Use room temperature ingredients: This helps the butter, eggs, and quark mix together more smoothly, resulting in a fluffier cake.

Be gentle when folding in the dry ingredients to avoid overworking the batter, which could result in a dense cake.

 

Test doneness with a skewer: A clean skewer inserted into the center of the cake indicates it’s done.

Chill the cake before slicing: If you prefer a firmer texture, chilling the cake for a bit before serving can help.

Add lemon zest: For an added burst of flavor, you can add 1 tablespoon of lemon zest into the batter for a slight citrus note.

Here’s how to make Breaded Chicken Cutlets with Cherry Tomatoes, Mozzarella, and Basil :

 

—

 

Preparation & Cooking Time

Prep Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

 

• 4 chicken cutlets (thinly sliced chicken breasts)
• 1 cup all-purpose flour
• 2 large eggs (beaten)
• 1 ½ cups breadcrumbs (panko or Italian-seasoned)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 2 cups cherry tomatoes (halved)
• 1 cup fresh mozzarella (cubed or pearl-sized)
• ¼ cup fresh basil leaves (torn or chopped)
• 3 tbsp olive oil (for frying)
• 1 tbsp balsamic vinegar (optional, for drizzle)

Instructions

 

1. Prepare the Breaded Chicken:

 

1. Season the chicken cutlets with salt and pepper.

 

2. Set up a breading station with three shallow dishes:

 

Dish 1: Flour.

 

Dish 2: Beaten eggs.

 

Dish 3: Breadcrumbs mixed with Parmesan cheese.

 

3. Dredge each cutlet in flour, then dip in the egg, and coat with breadcrumbs.

 

2. Cook the Chicken:

 

1. Heat olive oil in a large skillet over medium heat.

 

2. Fry the breaded chicken cutlets for 3–4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).

 

3. Transfer the cutlets to a paper towel-lined plate to drain excess oil.

 

3. Prepare the Topping:

 

1. In a bowl, combine cherry tomatoes, mozzarella, basil, a pinch of salt, and a drizzle of olive oil. Toss gently to combine.

 

4. Assemble:

 

1. Place the cooked chicken cutlets on a serving platter.

 

2. Spoon the tomato-mozzarella mixture over the top.

 

3. Optional: Drizzle with balsamic vinegar for extra flavor.

Quick 3-Ingredient Bread Substitute

 

A soft, tasty bread substitute made in seconds with just three simple ingredients! Perfect for any meal or snack.

 

Ingredients:

 

• 2 large eggs (for binding and structure).
• 2 tablespoons cream cheese (or Greek yogurt for tang).
• 1/4 teaspoon baking powder ✨ (to make it fluffy).

‍ Instructions:

 

1. Prep Your Tools:

 

If baking, preheat your oven to 175°C (350°F). Or heat a non-stick pan on medium heat for a quicker option.

 

2. Mix It Up:

 

In a bowl, whisk the eggs until frothy.

 

Add the cream cheese and mix until smooth.

 

Stir in the baking powder for that airy texture.

 

3. Cook Your Bread Substitute:

 

Pan Option: Pour small amounts into the heated pan (like pancakes) and cook for 1-2 minutes per side.

 

Oven Option: Spoon batter rounds onto a parchment-lined baking sheet and bake for 15-20 minutes, until golden.

 

Tips:

 

Add a pinch of salt or garlic powder for extra flavor.

 

Sprinkle seeds (like sesame or flax) or herbs (like oregano) into the batter for a unique twist.

 

Chill the batter for 5 minutes for a firmer texture.

 

Notes:

 

Texture: Light, airy, and soft – almost like a cloud! ☁️

 

Customizable: Sweeten it with honey or cinnamon, or make it savory with grated cheese or olives.

 

Best Pairings:

 

Spreads: Avocado, nut butter, hummus .

 

Sides: Soups, salads, or stews .

 

Fillings: Cold cuts, cheeses, or fresh veggies .

 

Enjoy this easy and versatile recipe! Let me know how it turns out or if you’d like more ideas!

Ingredients:

• 1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 2tablespoon olive oil
• 2 tablespoons finely chopped fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons minced garlic
• ½ medium lemon, juiced (about 2 tablespoons)

Instructions:

1. In a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.
2. In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.
3. Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.
4. Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165°F.
5. Drizzle lemon juice over chicken and stir to combine.

Enjoy!

Ingredients

For the Patties:

• 4-6 medium potatoes, grated
• 400 g minced chicken
• 1-2 eggs
• 1 medium onion, grated
• 2 cloves garlic, grated
• 1 tsp pepper
• 1 tsp Italian herbs
• 1 tsp salt
• 1/2 tsp black pepper
• 100 g flour
• 2 tbsp oil
• 100 g mayonnaise
• 1 medium onion, chopped (for garnish)

For the Mushroom Sauce:

• 250 g mushrooms, sliced
• 1 medium onion, chopped (optional)
• 2 garlic cloves, minced (optional)
• 120 g butter
• 200 ml cream
• 1 tsp nutmeg
• 1/2 tsp salt
• 150 g grated mozzarella cheese

Prep Time: 20 minutes

Cooking Time: 25-30 minutes

Total Time: 45-50 minutes

Servings: 4-6

Steps on How to Make Potato and Chicken Patties with Creamy Mushroom Sauce

Step 1: Prepare the Patties

1. Start by peeling and grating the potatoes. Once grated, place them into a clean kitchen towel or cheesecloth, and squeeze out the excess moisture to ensure your patties aren’t soggy.
2. In a large mixing bowl, combine the grated potatoes, minced chicken, grated onion, and garlic. Add in the eggs, pepper, Italian herbs, salt, and black pepper.
3. Gradually mix in the flour until the mixture binds together. The flour will help hold the patties together while cooking. Add the mayonnaise and mix again to create a smooth, cohesive mixture.
4. Heat 2 tablespoons of oil in a large frying pan over medium heat. While the oil heats up, form the potato-chicken mixture into small, round patties, roughly the size of your palm.
5. Fry the patties in batches, cooking each one for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.

Step 2: Prepare the Mushroom Sauce

1. In a separate pan, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the sliced mushrooms and cook for about 5-7 minutes, or until the mushrooms release their moisture and become tender.
4. Pour in the cream, stirring constantly, and let it simmer for another 5 minutes until the sauce begins to thicken.
5. Season the sauce with nutmeg and salt, then stir in the grated mozzarella cheese. Continue to cook for 1-2 more minutes, or until the cheese has melted and the sauce is smooth and creamy.

Step 3: Assemble and Serve

1. Place the cooked patties on serving plates.
2. Generously spoon the creamy mushroom sauce over the patties.
3. Garnish with chopped onions or fresh herbs, such as parsley, if desired.
4. Serve hot with a side of vegetables, rice, or your favorite salad.

Why This Recipe Is Timeless

Potato and Chicken Patties with Creamy Mushroom Sauce are a timeless dish because they combine the comforting, universally loved flavors of potatoes and chicken, creating a meal that appeals to a wide range of tastes. The addition of fresh herbs and spices like garlic and adds depth to the patties, while the creamy mushroom sauce enriches the dish with its luxurious texture and flavor. It’s a dish that feels both indulgent and homey, satisfying cravings for both comfort food and something a bit more elevated.

This recipe has also stood the test of time because of its adaptability. You can easily modify it to fit your dietary preferences. If you want to make it gluten-free, simply replace the flour with a gluten-free alternative. You can also swap the chicken for another protein like turkey or even tofu for a vegetarian version. The creamy mushroom sauce is versatile and can be altered to suit your tastes—add some white wine, fresh thyme, or a splash of balsamic vinegar for extra layers of flavor.

The recipe’s simplicity is another reason why it’s timeless. Using everyday ingredients that are easily available, the process is straightforward and does not require complicated techniques or fancy equipment. At the same time, the dish looks elegant enough to serve at a dinner party or special occasion. It’s a perfect example of how humble ingredients, prepared thoughtfully, can result in a satisfying and unforgettable meal.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Protein: 22 g
• Fat: 28 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Sugar: 5 g

Enjoy!

Ingredients:

1 pound breakfast sausage

1 cup Bisquick baking mix

1 cup shredded sharp cheddar cheese

4 eggs

Instructions:

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

Brown and crumble the breakfast sausage in a skillet over medium heat. Drain off any excess grease.

Whisk the eggs in a mixing bowl. Stir in the cheese and Bisquick, mixing well. Fold in the cooked sausage.

Evenly distribute the mixture into the muffin cups, filling each about two-thirds full.

Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes before serving.

These Easy Sausage Breakfast Muffins are a testament to the joy of simple, delicious food that doesn’t compromise on taste despite the minimal ingredients. They’re a hit in our household, especially with my husband, who looks forward to them each morning. Give them a try and watch these muffins become a cherished part of your breakfast routine.

Enjoy!