Ingredients:

For the Chicken Wings:

• 2 pounds of chicken wings (fresh or thawed)
• 1 tablespoon baking powder (aluminum-free)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika for a milder flavor)
• 1/2 teaspoon cayenne pepper (optional, for heat)

For the Buffalo Sauce:

• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup unsalted butter, melted
• 1 tablespoon white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce

Instructions:

Equipment Needed

• Baking sheet (preferably with a wire rack)
• Mixing bowls
• Measuring cups and spoons
• Aluminum foil (for easy cleanup)
• Brush for sauce application

Enjoy!

List of ingredients:

1 pound of sausage for breakfast

1 cup of Bisquick baking mix

1 cup of grated strong cheddar cheese

4 eggs

Steps to follow:
Simple Sausage Breakfast Muffins are a tasty and easy breakfast choice that mixes savory sausage, fluffy eggs, and melted cheese in a convenient muffin shape. These muffins are very delicious and can be eaten in the morning or as a quick snack when you’re in a hurry. These muffins come from the United States and have become popular because they are simple and can satisfy morning hunger in a healthy way.

You can eat these muffins by themselves for breakfast or have them with different sides to make the meal even better. You can also enjoy them with fresh fruit salad, crispy bacon, or a simple green salad for a complete and satisfying breakfast. Moreover, adding a spoonful of smooth avocado spread or a bit of hot sauce can enhance the taste for those who enjoy some spiciness.

Recipe: Simple Sausage Breakfast Muffins

1. Heat your oven to 350°F (175°C) and grease a muffin pan with 12 cups.

In a frying pan, cook the breakfast sausage on medium heat until it is browned and broken into small pieces. Remove any extra fat.

In a bowl, beat the eggs. Put the grated cheese and Bisquick baking mix into the eggs. Mix until everything is well mixed together. Mix the cooked sausage into the eggs.

4. Divide the mixture equally among the muffin cups, filling each one up to about 2/3 of its capacity.

Cook in the oven that has been preheated for around 20 minutes or until the muffins turn golden brown and a toothpick inserted in the middle comes out clean.
Let the muffins cool a bit before taking them out of the muffin tray.

Enjoy your Sausage Breakfast Muffins!

These Simple Sausage Breakfast Muffins are a tasty and easy-to-make recipe that will surely become a favorite for a quick and delicious breakfast. Enjoy the ease and flavor of homemade breakfast muffins that are great for hectic mornings or whenever you want a delicious and nutritious bite to kickstart your day.

Here are some variations you can try for your Simple Sausage Breakfast Muffins:

1. Protein Alternatives: Instead of breakfast sausage, you could use turkey sausage, chicken sausage, or even crumbled bacon for a different flavor.
2. Cheese Choices: Experiment with different types of cheese such as pepper jack for a spicy kick, or mozzarella for a milder taste.
3. Vegetable Additions: Add chopped bell peppers, spinach, or onions to the mixture for extra nutrition and flavor.
4. Herbs and Spices: Incorporate fresh herbs like chives or parsley, or add spices such as paprika or cayenne pepper to enhance the taste.
5. Sweet Variations: For a sweet twist, you could add some chopped apples or blueberries and use a cinnamon sugar topping.

Here are some tips for making your Simple Sausage Breakfast Muffins:

1. Don’t Overmix: When combining the ingredients, mix just until everything is incorporated to keep the muffins light and fluffy.
2. Grease the Pan Well: Make sure to grease the muffin pan thoroughly to prevent sticking, especially if you’re using cheese that can melt and adhere.
3. Fill Evenly: Use a measuring cup or ice cream scoop to fill the muffin cups evenly for consistent baking.
4. Check for Doneness: Keep an eye on the muffins as they bake. They’re done when they’re golden brown and a toothpick comes out clean.
5. Let Them Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

To store your Simple Sausage Breakfast Muffins, follow these steps:

1. Cooling: Let the muffins cool completely at room temperature before storing them to avoid moisture buildup.
2. Refrigeration: Place the cooled muffins in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for about 3-4 days.
3. Freezing: If you want to keep them longer, you can freeze the muffins. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
4. Reheating: When you’re ready to enjoy them again, you can reheat the muffins in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for about 10-15 minutes.

This way, you can enjoy your muffins fresh even after a few days!

Peanut butter pudding, chilled milkshake, and whole wheat chocolate chip cookies are layered and topped with chocolate frosting. The longer it stays in the fridge, the better it gets. It’s VERY hard to wait to eat it. So good. People are going crazy for this easy dessert recipe!

Equipment:

• 9×13-inch cake pan

Ingredients:

• 1 (14.4-ounce) box Whole Wheat Chocolate Cookies
• 2 boxes (3¼ oz) Vanilla Instant Pudding
• 1 cup peanut butter
• 3½ cups milk
• 1 container (8 oz) Cool Whip, thawed
• 1 (16-oz) can of Chocolate Frosting

Instructions:

How to Make No-Bake Peanut Butter Éclair Cake

1. Spray the bottom of a 9×13-inch pan with cooking spray.
2. Line the bottom of the pan with whole graham crackers.
3. In the bowl of an electric mixer, combine the pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in the whipped topping.
4. Pour half of the pudding mixture over the graham crackers. Place another layer of whole graham crackers on top of the pudding layer. Pour the remaining half of the pudding mixture over the top and top with another layer of graham crackers.
5. Heat the prepared icing container, uncovered, in the microwave for 1 minute. Pour over the cake.
6. Refrigerate for at least 12 hours before serving.

Here are some variations and tips for your No-Bake Peanut Butter Éclair Cake:

Variations:

1. Add Chocolate Pudding: Swap one box of vanilla pudding for chocolate pudding for a richer flavor.
2. Use Different Cookies: Instead of whole wheat chocolate cookies, you can try using graham crackers or even Oreo cookies for a different taste.
3. Nut Butter Alternatives: Substitute peanut butter with almond butter or cashew butter for a different nutty flavor.
4. Layering Fruits: Add layers of sliced bananas or strawberries between the pudding layers for a fruity twist.

Tips:

1. Chill Time: The longer you let it chill, the better the flavors meld together. Aim for at least 24 hours if you can wait!
2. Serving: Use a sharp knife to cut clean slices. Warming the knife under hot water can help with this.
3. Toppings: Consider adding crushed peanuts or chocolate shavings on top for added texture and presentation.

To store your No-Bake Peanut Butter Éclair Cake, follow these steps:

1. Cover it: Once it’s fully set and chilled, cover the cake with plastic wrap or aluminum foil. This helps prevent it from absorbing any odors from the fridge.
2. Refrigerate: Keep the cake in the refrigerator. It should stay fresh for about 3-5 days.
3. Freezing: If you want to store it for a longer time, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe container. It can last in the freezer for about 1-2 months. Just thaw in the refrigerator before serving.

Enjoy this delicious and easy no-bake dessert that everyone will love!

This rectangle school pizza transports you right back to the school cafeteria on pizza day. The thin crust, tomato sauce, meaty toppings, and rectangular slices will take you down memory lane with their easily recognizable flavor.

Ingredients

Crust:

2-2/3 cup flour
3/4 cup powdered milk
2 T sugar
1 package quick rise yeast
1 tsp salt
1-2/3 cup warm water (110-115)
2 T vegetable oil

Filling:

1/2 lb Italian sausage
1/2 lb ground chuck
1/2 tsp pepper
1/2 tsp salt
1 (8oz) block mozzarella cheese
Sauce (I make the day before):
1 (6oz) can tomato paste
1 1/2 cups water
1/3 cup olive oil
2 cloves garlic minced
1 t salt
1 tsp pepper
1/2 T dried oregano
1/2 T dried basil
1/2 t dried rosemary

Steps

Crust:

Preheat oven to 475.
Spray 18 x 13 sheet pan with Pam and lay parchment paper down.
Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.
Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps – you just want no dry spots.
Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.
Bake just the crust for 8-10 min. Remove from oven and set aside.

filling:

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.
Get out sauce.

To partially baked crust assemble:

Spread sauce all over crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand 5 min, cut into slices and serve.

Banana Chocolate Oat Cake with Walnut Topping—a wholesome treat that’s simple to make and absolutely irresistible! ✨

Ingredients

• Oat Flakes: 120 g (1 1/4 cups)
• Hot Milk: 250 ml (1 cup)
• Bananas: 2, ripe and mashed
• Cocoa Powder: 2 tbsp
• Honey or Maple Syrup: 2–3 tbsp (adjust to taste)
• Baking Powder: 1 tsp
• Vanilla Extract: 1 tsp
• Walnuts: 50 g (1/2 cup), chopped
• Dark Chocolate Chips: 50 g (optional, for extra indulgence)

Instructions

1. Prepare the Base:
   • Preheat your oven to 180°C (350°F) and line a baking pan with parchment paper.
   • Pour the hot milk over the oat flakes in a bowl and let them soak for 10 minutes until softened.
2. Mix the Batter:
   • In a large mixing bowl, mash the bananas until smooth. Add the cocoa powder, honey or maple syrup, baking powder, and vanilla extract. Mix well.
   • Stir in the soaked oats and combine until smooth.
   • Fold in the dark chocolate chips, if using, for added richness.
3. Assemble the Cake:
   • Pour the batter into the prepared baking pan.
   • Sprinkle the chopped walnuts evenly over the top for a crunchy topping.
4. Bake:
   • Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Serve:
   • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
   • Slice and serve warm or at room temperature.

Tips

• You can substitute walnuts with pecans or almonds if desired.
• For a vegan version, use plant-based milk and maple syrup.
• Store leftovers in an airtight container for up to 3 days, or refrigerate for longer freshness.

Thank you for your enthusiasm for these recipes!  Your love for cooking inspires me to keep sharing. Let me know what’s next on your culinary wish list. ✨

Ingredients

The following ingredients are needed: three cups of cold mashed potatoes, one big egg, one cup of shredded cheddar cheese, quarter cup of chopped chives, quarter cup of all-purpose flour, and half a teaspoon of garlic powder.

1/4 cup of grated Parmesan cheese, reserved for rolling

– Ghee or cooking spray for use in pans

Preparation

1. Spray or oil a small muffin tin with cooking spray and set oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

2. In a large mixing basin, thoroughly incorporate the chopped cheddar, chives, cold mashed potatoes, egg, flour, garlic powder, salt, and pepper.

3. Coat each dough ball with grated Parmesan cheese after rolling it into 1-inch balls.

Preparation

1. Spray or oil a small muffin tin with cooking spray and set oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).

2. In a large mixing basin, thoroughly incorporate the chopped cheddar, chives, cold mashed potatoes, egg, flour, garlic powder, salt, and pepper.

3. Coat each dough ball with grated Parmesan cheese after rolling it into 1-inch balls.

4. Carefully push the greased potato balls into the muffin pan’s cavities to create a puff shape.

5. Puffs should be baked for around 15 to 20 minutes, or until they turn a golden brown and are somewhat crunchy on top.

Step 6: After a few minutes of cooling, take them out of the pan. Serve when still warm and savor the sight of them vanishing!

Changes & Hints – Incorporate other components for a novel touch—imagine crumbled cooked bacon, sliced jalapeños for heat, or substitute cheddar with your preferred combination of cheeses.

Instant mashed potatoes are a time-saving alternative that you may use in a pinch. It is important to wait until the mixture reaches room temperature before handling it.

These little puffs are perfect for freezing. Freeze them on a baking sheet for a few minutes when they’ve cooled entirely, and then put them in a freezer bag. Reheat them in the oven until crisp and toasty, then serve.

– Reduce the fat content by replacing half of the potatoes with mashed cauliflower and adding low-fat cheese. Even with a few less calories, it tastes fantastic.

Do not be hesitant to experiment with your cuisine; after all, the joy of cooking is in giving it your own twist. If you’re looking to expand your culinary horizons, start with these Cheesy Mashed Potato Puffs.

Do you want to join a cooking group with the friends of this page? I invite you to join my Facebook group called “Friends of Recipe Sovereign.” Where you can discuss all these recipes and many others.

List of ingredients:

2 creams
1 packet of passion fruit flavored jelly

300 milliliters of very hot water

Getting ready.

In a bowl, stir the gelatin and hot water together until it dissolves completely.

Put the gelatin mix in the blender and pour in the cream.

Mix everything together for about 1 minute, until you get a smooth cream.

Put the mix in a baking pan and place it in the fridge for at least 2 hours, or until the dessert is solid.

Prepared!

Thank you very much…

 Ingredients:
 1 ripe banana
 1 small avocado
 1 cup almond milk
 1/4 cup pistachios (unsalted)
 1/4 cup yogurt (Greek or any variety)
 Crushed pistachios for garnish

This creamy, tangy, and refreshing drink is the perfect treat for hot days or whenever you crave a citrusy, frosty indulgence. With just a few ingredients, you can recreate this fan-favorite beverage at home!

Ingredients:
½ cup freshly squeezed lemon juice (about 3–4 lemons)
⅓ cup granulated sugar (adjust to taste)
1 cup cold water
2 cups vanilla ice cream (preferably soft and creamy)
Ice cubes (optional, for a thicker texture)
Instructions:
Prepare the Lemonade Base:

In a small pitcher, combine the lemon juice, sugar, and water. Stir until the sugar is fully dissolved. Taste and adjust the sweetness or tartness by adding more sugar or lemon juice as needed.
Blend the Frosted Lemonade:

In a blender, combine 1 cup of the prepared lemonade and the vanilla ice cream. Blend until smooth and creamy.
For a thicker consistency, add a few ice cubes and blend again.
Serve Immediately:

Pour the frosted lemonade into glasses and serve immediately with a straw.
Pro Tips:
For a dairy-free option, use coconut milk ice cream or a non-dairy vanilla alternative.
Garnish with a slice of lemon or a sprig of mint for a fancy presentation.
Leftover lemonade can be stored in the fridge for up to 2 days.

Super Moist Banana Bread Recipe

Ingredients:

• 1 cup mashed very ripe bananas (about 2 large bananas)
• ½ cup plain or Greek yogurt (low fat is fine, or substitute with buttermilk or sour cream)
• 1 teaspoon baking soda
• ½ cup (1 stick) butter, very soft (salted or unsalted)
• ¾ cup brown sugar (or white sugar)
• 1 egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt (omit if using salted butter)

Optional Add-ins:

½ cup (87g) chocolate chips, toffee bits, pecans, walnuts, or raisins

Directions:

Preheat the oven: Heat oven to 350°F (176.7°C). Crumple a piece of parchment paper into a ball, smooth it out, and use it to line a 9×5 inch (23×13 cm) or 4×8 inch (20×10 cm) loaf pan. Alternatively, spray the loaf pan with oil or line with aluminum foil.

Prepare the banana mixture (Bowl #1): In a small bowl, mix together the mashed bananas, yogurt, and baking soda with a fork or spoon. Set aside.

Prepare the dry ingredients (Bowl #2): In a medium bowl, stir together the flour, baking powder, and salt (if using). Set aside.

Cream butter and sugar (Bowl #3): In a large bowl, use a spoon or whisk to combine the softened butter and brown sugar until well mixed. Add the egg and vanilla, whisking until the mixture is smooth and creamy. Stir in the banana-yogurt mixture and mix until well combined.

Combine the mixtures: Gradually add the flour mixture to the wet ingredients in three parts, gently mixing between each addition. Be careful not to overmix the batter; mix just until the flour is incorporated. The batter will be thick. Stir in any optional add-ins, like chocolate chips or nuts, at this stage.

Bake: Spoon the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If using a smaller loaf pan, baking may take slightly longer. Start checking the bread after 50-55 minutes, and if the center is still wet, continue baking for an additional 3-5 minutes and test again.

Cool and serve: Once baked, remove the loaf pan from the oven and let the bread cool for 10 minutes in the pan. Lift the banana bread out of the pan using the parchment paper and transfer it to a cooling rack to cool further. Slice and enjoy warm!

Lemon Sugar Cookies Recipe

Ingredients

• 1 ½ cups all-purpose flour (180 g)
• 1 tsp baking soda (5 g)
• ½ tsp baking powder (2 g)
• ¼ tsp salt (1 g)
• 1 cup unsalted butter, softened (227 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice (about 1 lemon)
• ½ tsp vanilla extract (2 g)
• ½ cup granulated sugar (for rolling the cookies)

Directions

Make the Cookie Dough:

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy (about 3-4 minutes).
3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.

Chill the Dough:

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and ensures a soft, chewy texture.

Shape and Roll the Cookies:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop tablespoon-sized portion of dough and roll them into balls.
3. Roll each dough ball in the ½ cup of sugar to coat the cookie before placing them onto the prepared baking sheets. Space the cookies about 2 inches apart.
4. Gently flatten each cookie with the bottom of a glass or your fingers to about ¼-inch thickness.

Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look a bit soft in the center, but they will firm up as they cool.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.