Ingredients:
2 large eggs
Black pepper to taste
1 onion, finely chopped
1 green chili, finely chopped
1 carrot, finely chopped
-Coriander leaves, chopped
-Preheat your oven to 375°F (190°C).
1.Prepare Potatoes:
Peel and grate potatoes finely.
Lightly grease a baking sheet with olive oil or butter.
Spread shredded potatoes evenly on the baking sheet.
2.Add Toppings:
Sprinkle shredded cheese over the potatoes.
Evenly distribute chopped bacon or ham (optional).
Add chopped green onions for extra flavor.
3.Prepare Egg Mixture:
Whisk together sour cream and eggs until well combined.
Season with salt and pepper to taste.
Pour the egg mixture evenly over the potato and cheese layers.
4.Bake and Serve:
Bake in the preheated oven for 25-30 minutes until golden brown.
Remove from the oven and let cool slightly.
Cut into squares using a sharp knife or pizza cutter.
5.Enjoy:
Serve warm and enjoy your Potato and Cheese Squares!

Ingredients:

4 large Granny Smith apples, chopped 
4 large Red Delicious apples, chopped 
6 full-size Snickers bars, chopped 
1 (12 oz) container whipped topping (e.g., Cool Whip), thawed 
1 (5.1 oz) package instant vanilla pudding mix 
½ cup caramel sauce 
½ cup milk 

Directions:

In a large mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened. Let it sit for 2 minutes.
Fold in the whipped topping until fully combined and creamy.
Chop the apples and Snickers bars into bite-sized pieces. Add them to the pudding mixture and gently fold to coat.
Drizzle the caramel sauce over the salad and mix lightly to incorporate.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy!

Ingredients:
 1 cup fresh spinach
 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
 1 ripe banana
 1 cup almond milk (or any milk of your choice)
 1/4 cup Greek yogurt (optional, for extra creaminess and protein)
 1 tbsp honey or maple syrup (optional, for added sweetness)
 1/2 cup ice (optional, for a thicker, colder smoothie)
 1 tbsp chia seeds (optional, for added fiber and nutrients)
 Preparation Steps:
Prepare the Ingredients :

Rinse the spinach thoroughly.
Peel and slice the banana.
Measure out the mixed berries, almond milk, Greek yogurt (if using), and honey (if using).
Blend the Smoothie :

In a blender, combine the spinach, mixed berries, banana, almond milk, Greek yogurt, honey, and ice (if using).
Blend on high until the mixture is smooth and creamy. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
If you’re adding chia seeds, blend them in until fully incorporated.
Serve and Enjoy 

Ingredients:

1 bottle of Moscato wine
6 oz pineapple juice
6 oz apple pucker (sour apple schnapps)
Strawberries, sliced
Orange slices
Green apple slices
Instructions:

In a large pitcher, combine the Moscato, pineapple juice, and apple pucker.
Stir well to mix all the liquids together.
Add the sliced strawberries, orange slices, and green apple slices for added flavor and a beautiful presentation.
Chill the sangria in the refrigerator for at least an hour to let the flavors blend.
Serve over ice and enjoy!
Feel free to garnish with extra fruit slices for a refreshing, fruity touch.

Flaky Butter Bread Recipe

Ingredients:

• Dry yeast: 5 g (0.17 oz)
• Sugar: 10 g (2 teaspoons)
• Water: 125 ml (1/2 cup)
• Milk: 125 ml (1/2 cup)
• Flour: 480 g (3 3/4 cups)
• Salt: 6 g (1 teaspoon)
• Butter: 125 g (1/2 cup), softened
• Egg yolk: 1
• Vegetable oil: 1 teaspoon
• Sesame seeds: for sprinkling

Directions:

Activate yeast:

In a bowl, combine yeast, sugar, water, and milk. Stir until the yeast and sugar dissolve. Let it rest for 5-10 minutes.

Mix the dough:

Add flour and salt to the yeast mixture. Stir with a spoon until combined.

Gradually knead the dough by hand until it becomes soft and smooth.

Rest the dough:

Divide the dough into two equal parts. Roll each into a ball, cover, and let them rest for 10 minutes.

Prepare the butter dough:

Roll out the dough into a large circle, brush generously with softened butter, and fold as shown in the video.

Repeat the folding process to create layers. Set the dough aside and prepare the second dough in the same manner.

Chill the dough:

Place both folded doughs in the freezer for 20 minutes to firm up.

Shape the dough:

Roll out each dough to the size of a serving plate. Stack them carefully on a baking tray.

Egg wash and bake:

Brush the top with a mixture of egg yolk and oil. Sprinkle sesame seeds on top.

Bake in a preheated oven at 190°C (375°F) for 20-25 minutes, or until golden brown.

Serve:

Let the bread cool slightly before serving. Enjoy warm with butter or your favorite spread.

Beef casserole recipe 

Ingredients:

• 4 chicken eggs
• 100 g (⅓ cup) sour cream
• Salt, to taste
• Ground black pepper, to taste
• 800 g (5-6 medium) potatoes, peeled and sliced
• Some vegetable oil for frying
• 700 g (1 ½ lbs) minced beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 300 g (1 ½ cups) tomatoes in their own juice
• 150 g (1 ½ cups) hard mozzarella cheese, grated
• 1 tsp dried ground sweet paprika
• Salt and pepper to taste

Directions:

1. Preheat your oven to 180°C (355°F).
2. Heat some vegetable oil in a pan over medium heat. Fry the sliced potatoes until lightly golden, seasoning with salt, pepper, and paprika. Set aside.
3. In another pan, heat a little vegetable oil and cook the minced beef until browned. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
4. Add the tomatoes in their own juice and paprika to the beef mixture. Simmer for about 10 minutes to let the flavors combine.
5. In a large casserole dish, layer the cooked potatoes, followed by the beef mixture.
6. Beat the eggs and mix them with sour cream, seasoning with salt and pepper. Pour the egg mixture evenly over the casserole.
7. Sprinkle the grated mozzarella cheese over the top of the casserole.
8. Bake in the oven for 30 minutes or until the top is golden and bubbly.

Ingredients:

1 cup shelled pistachios
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
5 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Green food coloring (optional)
Directions:

In a food processor, grind the pistachios and 1/4 cup of the sugar until fine.
In a medium saucepan, combine the milk and ground pistachio mixture. Heat over medium heat until it just begins to simmer, then remove from heat. Let it steep for 30 minutes.
Strain the pistachio milk through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Return the milk to the saucepan and add the cream. Heat until just simmering.
In a bowl, whisk together the egg yolks and remaining sugar. Gradually pour the hot pistachio milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat and stir in the vanilla extract, almond extract, and food coloring, if using. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze until firm, at least 2 hours.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes + chilling/freezing time

Kcal: 250 kcal per serving | Servings: 8 servings

1 packet tennis biscuits crushed
500g cream cheese
250g fresh cream
1/4 cup icing sugar
2 tbsp melted butter
2 tbsp gelatin
4 tbsp boiling water
1 tsp vanilla extract

Melt butter, stir in crushed biscuits,
Spoon biscuits into each glass
Mix boiling water with gelatine, stir until gelatine dissolves, cool slightly.

Filling
Whip fresh cream into stiff peaks about 3 minutes
In another bowl beat cream cheese, icing sugar, vanilla together until smooth and creamy

Fold gelatine mixture and whipped cream into the cheese cake mixture until combined, using electric whisk or spatula

Evenly spoon or pipe using a piping bag about 1/2 cup of filling into each serving glass

Spoon topping and garnishes on top of filling
Enjoy 

Ingredients:
* 2 carrots 
* 1 orange 
* 1 cup water 
Instructions:
* Prepare the fruits and vegetables: Wash the carrot and orange thoroughly. Peel the orange.
* Juice the ingredients: Juice the carrot and orange using a juicer.
* Add water: Add the water to the juice and stir well.
* Serve: Pour the juice into glasses and serve immediately.
Tips:
* For a sweeter juice, add a tablespoon of honey or agave nectar.
* For a thicker juice, add a handful of ice cubes.
* For a more refreshing juice, add a sprig of mint.
Enjoy your delicious and healthy carrot and orange juice!

Hello, everyone, today we’re going to learn how to make a creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients

Dry Ingredients:

• • 1 ¼ cup (160 g) All-purpose flour

• • ¾ cup (100 g) Whole-wheat flour
  • ½ cup (65 g) Toasted sunflower seeds
  • ½ cup (75 g) Toasted pumpkin seeds

• • 1 tsp Salt
  • 1 tsp Sugar
  • ½ tsp Instant yeast

Wet Ingredients:

• 1 ¼ cups (300 ml) Water (room temperature)

Directions

Mix the Dough:

1. 1. In a large mixing bowl, combine the all-purpose flour, whole-wheat flour, sunflower seeds, pumpkin seeds, salt, sugar, and yeast.
   2. Add the water and mix with a wooden spoon or spatula until a shaggy dough forms.

1. Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12-18 hours. The dough should double in size and become bubbly.

Shape the Dough:
4. Lightly flour a work surface and turn out the dough. Sprinkle a little flour on top and fold the dough over itself a few times to shape it into a round loaf.
5. Place the dough on a sheet of parchment paper and cover with a kitchen towel. Let it rise for 30-60 minutes.

Preheat the Oven:
6. Place a Dutch oven or heavy oven-safe pot (with a lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.

Bake the Bread:
7. Carefully remove the preheated Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot.
8. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 5-10 minutes to achieve a golden, crusty top.

Cool and Serve:
9. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing. Enjoy your homemade multi-seed bread!

Serving Suggestions

• • Slice and serve with butter, jam, or cream cheese.
  • Use for sandwiches or as a base for avocado toast.
  • Pair with soups, stews, or salads.

Cooking Tips

• • For extra crunch, sprinkle additional seeds on top of the dough before baking.
  • Use a combination of other seeds like sesame, flax, or chia for added variety.

• Ensure the Dutch oven is well-heated to create a perfect crust.

Nutritional Benefits

• • Seeds: Provide healthy fats, fiber, and essential minerals.

• Whole-wheat flour: Adds fiber and nutrients for a wholesome loaf.

Dietary Information

• • Vegetarian.

• Can be made vegan by ensuring no dairy-based toppings are used.

Nutritional Facts (Per Slice, Approximate)

• • Calories: 180

• • Protein: 6 g
  • Fat: 8 g
  • Carbohydrates: 20 g

• Fiber: 4 g
• Sugar: 1 g

Ingredients

• • 100 g (1 cup) Oat flakes
  • 100 ml (1/2 cup) Milk
  • 1 Ripe banana, mashed

• • 1 Egg
  • 1 tsp Salt
  • 1 tbsp Sugar

• • 1 tsp Ground cinnamon
  • 1 tsp Baking powder
  • Oil (for cooking)

Directions

Prepare the Batter:

1. 1. In a blender or food processor, grind the oat flakes into a fine flour-like consistency.

1. 1. In a mixing bowl, mash the ripe banana until smooth.
   2. Add the egg, milk, sugar, salt, and ground cinnamon to the banana and mix well.
   3. Sift the ground oats and baking powder into the wet ingredients. Mix until you have a smooth batter. Let the batter rest for 5 minutes to thicken slightly.

Cook the Pancakes:
5. Heat a non-stick skillet or frying pan over medium heat and add a little oil.
6. Pour a ladleful of batter into the pan and spread it slightly to form a round pancake.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
9. Repeat with the remaining batter, adding oil to the pan as needed.

Serve:
10. Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, honey, or yogurt.

Serving Suggestions

• Top with sliced bananas, berries, or chopped nuts for added flavor and texture.
• Drizzle with honey, maple syrup, or a dollop of peanut butter for a sweet finish.

Cooking Tips

• • Use a well-heated non-stick pan to prevent sticking and ensure even cooking.
  • If the batter is too thick, add a splash of milk to adjust the consistency.
  • For a nutty flavor, add a handful of chopped walnuts or almonds to the batter.

Nutritional Benefits

• • Oats: Provide fiber and energy to keep you full longer.
  • Banana: Adds natural sweetness and potassium.

• Egg: Supplies protein for a balanced meal.

Dietary Information

• • Gluten-free if using certified gluten-free oats.

• Vegetarian-friendly.

Nutritional Facts (Per Pancake, Approximate)

• • Calories: 120

• • Protein: 4 g
  • Fat: 3 g
  • Carbohydrates: 20 g

• Fiber: 2 g
• Sugar: 6 g

Storage

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 2 months, separating pancakes with parchment paper.
• Reheat in a skillet or microwave before serving.

Ingredients:

Dry Ingredients:

• • 800g wheat flour (about 6 1/2 cups)

• 7g dry yeast (2 1/4 tsp)
• 25g salt (1 1/2 tsp)

Wet Ingredients:

• • 540g water (about 2 1/4 cups)

Directions:

1. Prepare the Dough:

1. In a large mixing bowl, combine 800g flour, 7g yeast, and 25g salt. Mix well.
2. Gradually add 540g water while mixing with a wooden spoon or your hands. Stir until a rough, sticky dough forms. Adjust with more flour or water if necessary.

2. Let the Dough Rest:

1. 1. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest in a warm, draft-free area for about 1 hour, or until it has doubled in size.

3. Fold the Dough:

1. Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Fold the dough over itself three times to develop elasticity.

4. Bake the Bread:

1. 1. Preheat your oven to 250°C (480°F) and place a Dutch oven (or a similar heavy pot with a lid) inside to preheat.
   2. Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.

1. Remove the lid and continue baking for another 20 minutes, or until the bread is golden brown.

5. Cool the Bread:

1. Transfer the baked bread to a wire rack and let it cool for at least 1 hour before slicing.

Serving Suggestions:

• • With spreads: Serve with butter, jam, or honey.

• • For sandwiches: Use it for hearty sandwiches.
  • With soups or stews: Perfect for dipping in soups or stews.
  • Toast: Top with avocado, cheese, or any of your favorite toppings.

Cooking Tips:

• • Measuring ingredients: For the best results, use a kitchen scale to measure flour and water accurately.
  • Water temperature: Use room temperature or slightly warm water to activate the yeast.
  • Dutch oven alternatives: If you don’t have a Dutch oven, use any ovenproof pot with a lid or a covered baking dish.

Nutritional Benefits:

• Whole grains: Using whole wheat flour boosts fiber content and provides essential nutrients.
• Low-fat: This recipe is low in fat, making it a healthy addition to your meals.

Dietary Information:

• • Vegetarian: Suitable for vegetarian diets.

• No added sugar: Contains no added sugars.

Nutritional Facts (Per Slice, Approx. 12 Slices Per Loaf):

• • Calories: 150
  • Fat: 1g

• • Carbohydrates: 30g
  • Protein: 5g
  • Fiber: 2g

• Sodium: 300mg

Storage:

• • Room temperature: Store in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Can be refrigerated for up to 1 week.

• Freezing: Freeze slices for up to 3 months. Thaw at room temperature or toast directly from the freezer.

Ingredients:

2 cans of refrigerated biscuits (8 count each can)

1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)

1 bag frozen peas and carrots

1 can cream of chicken soup

Cooking spray for pan

Instructions:

Preheat oven to 350 degrees F and spray muffin tin with cooking spray
Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat
Stir veggies and soup into pan with chicken. Set aside.
Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.
If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months to use as a second meal

Enjoy!

Is there anything more comforting than a warm, cheesy pasta bake straight from the oven? This baked cream cheese spaghetti casserole is total comfort food bliss. We’re talking tender spaghetti noodles tossed in a luscious cream cheese sauce, layered with meaty marinara and smothered in bubbly mozzarella and parmesan. Every bite is downright indulgent and insanely satisfying.

As the weather cools down, I find myself craving hearty, stick-to-your-ribs meals like this more than ever. There’s something so cozy about digging into a cheesy pasta casserole fresh from the oven. The flavors are rich and nostalgic, yet it’s an easy, crowd-pleasing dish that feels like a warm hug.

I’ll never forget the first time I made this cream cheese spaghetti bake. I wasn’t quite sure what to expect by tossing the hot noodles with a block of cream cheese. But that first heavenly forkful had me utterly hooked! The cream cheese melts down into the most impossibly creamy, velvety sauce that coats every last strand of pasta. Combine that with zesty marinara, savory beef and piles of gooey cheese, and you’ve got magic.

This casserole has become a staple in our house for busy weeknights, potlucks and team dinners. You can easily make a big pan to feed a hungry crowd. Plus, the leftovers reheat beautifully for lazy nights when you need a cozy meal with zero fuss. Let me walk you through all the deliciously cheesy details!

What You’ll Need

• Spaghetti: The perfect al dente noodle base to soak up the cream cheese sauce
• Cream Cheese: Melts into an epically rich, velvety sauce binder
• Marinara: I use a high-quality jarred marinara to keep things easy
• Ground Beef: Gives savory meaty flavors and hearty texture
• Italian Seasoning & Garlic: Layers of aromatic, punchy notes
• Mozzarella & Parmesan: You can never have too much cheesy goodness

How It’s Done

1. Cook spaghetti al dente, drain and immediately toss with cubed cream cheese to melt into a luscious sauce.
2. Brown ground beef with Italian seasoning and garlic, then mix in marinara sauce.
3. Layer a bit of the beef sauce in a baking dish, then top with the cream cheese spaghetti.
4. 1. Cover with remaining beef sauce and piles of shredded mozzarella and parmesan.
   2. Bake until hot, gooey and fragrant.

   The Simple Tips

   • Cook spaghetti very al dente since it will continue baking in the oven
   • Mix cubed cream cheese into the hot pasta in batches until fully melted and combined
   • Let casserole stand 5 minutes before serving so sauce can set up slightly
   • Use your favorite jarred marinara or sub in homemade for best flavor
   • Reheat leftovers with a splash of broth or milk to revive that luscious, creamy consistency

1. Cover with remaining beef sauce and piles of shredded mozzarella and parmesan.
2. Bake until hot, gooey and fragrant.

The Simple Tips

• Cook spaghetti very al dente since it will continue baking in the oven
• Mix cubed cream cheese into the hot pasta in batches until fully melted and combined
• Let casserole stand 5 minutes before serving so sauce can set up slightly
• Use your favorite jarred marinara or sub in homemade for best flavor
• Reheat leftovers with a splash of broth or milk to revive that luscious, creamy consistency

Ingredients