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Pistachio Pineapple Cake
Pistachio Pineapple Cake – Quick, easy to make cake with ONLY 5 ingredients! A luscious frosting with only 4 ingredients!
INGREDIENTS

1 box angel food cake

1 3.4oz box pistachio pudding mix

½ cup vegetable oil

3 eggs

20 oz can crushed pineapple with juices

FROSTING

8 oz tub cool whip, thawed

⅔ cup whole milk

1 3.4oz box pistachio pudding

Pistachios, chopped for decoration
PREPARATION

Preheat oven to 350 degrees and grease a 9×13 baking dish.

In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.

Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool.

To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined.

Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired.
September 25, 2024
Cheesy Baked Potato and Vegetable Casserole

Cheesy Baked Potato and Vegetable Casserole

Table of Contents

Ingredients:

3 large potatoes
1 onion
1 carrot
1 bell pepper
2 tomatoes
2 eggs
1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
4 tablespoons flour (100 g / 3.5 oz.)
150 grams cheese (5.3 oz)
Parsley, chopped
Italian herbs, to taste
Salt, to taste
Black pepper, to taste
Sunflower oil, for frying

Directions:

Prepare the potatoes:

Peel and slice the potatoes.

Soak them in water for 15 minutes, then drain.
Sauté the onion:

Chop the onion and fry in sunflower oil until transparent.
Add the carrot:

Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
Prepare the batter:

In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
Bake the base

: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
Top the casserole

: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Sprinkle with chopped parsley before serving.
Serving Suggestions:

Serve with a side salad for a complete meal.
Pair with crusty bread to soak up any extra sauce.
Cooking Tips:

Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
Adjust the seasoning to your taste preference.
Nutritional Benefits:

Potatoes provide vitamins C and B6, potassium, and fiber.
Carrots and bell peppers add vitamins A and C, as well as antioxidants.
Cheese adds calcium and protein.
Dietary Information:

Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use a gluten-free flour blend if needed.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C (356°F) until warmed through, or microwave for 1-2 minutes.
Why You’ll Love This Recipe:

It’s easy to prepare with simple, wholesome ingredients.
The casserole is cheesy, hearty, and full of flavorful vegetables.
Perfect for any meal, it’s a versatile dish that can be enjoyed by the whole family.
Conclusion:

This Cheesy Baked Potato and Vegetable Casserole is a delicious and nutritious dish that’s perfect for any occasion. Enjoy the comforting flavors and creamy texture, and share this delightful bake with your loved ones!

September 25, 2024
Approach of preparation

Ingredients:

One hundred fifty grammes of yogurt
120 grams of sugar, 380 grams of flour, 8 grammes of baking powder.
One hundred and twenty milliliters of vegetable oil
Vanilla essence, or vanillin; 200 grammes of semi-sweet chocolate
two tablespoons almonds

PREPARATION:

Pasta in the past

Let us first get ready the dough for our cookies.Whisk the yogurt, sugar, vegetable oil and vanilla essence in a big basin until creamy and uniform.
Add the flour and baking powder then thoroughly mix until all the ingredients are well blended.
Formation of Biscues
Our cookies should be shaped when the dough is ready.
Form little balls of dough with your hands; then, gently flatten them to create cookies of the proper size and form.
To create interesting forms, round, oblong, or even cookie cutters can help.
Bake and Chill.
Arrange the cookies on a baking sheet covered with parchment paper and bake for around twenty minutes, or until golden, in a preheated oven set at 180 degrees Celsius.
Remove them from the oven when ready, let them cool completely, then go on to the next phase.

Chocolate Making Process
It’s time to get ready the amazing chocolate icing that will make the cookies even more appealing as they cool.
Melt the semi-sweet chocolate in a bain-marie or microwave-safe container; after melted entirely, add the chopped almonds and thoroughly mix so they are entirely coated in chocolate.
Chocolate Covering for the Cookies
The exciting part is delicately dipping every cookie into the chocolate concoction so that they are completely coated.
Let the extra chocolate trickle off; then, to let the chocolate set, lay the cookies on parchment paper.
Waiting for Chocolate to Form
Let the cookies rest at room temperature until the chocolate sets completely when all of them are coated with chocolate.
Although this stage might take some time, I promise it will be well worth the wait when you savor these masterpieces!

Enjoy !

September 25, 2024
HOMEMADE CUPCAKES

GREDIENTS:

3 units of egg

200 grams of wheat flour

190 grams of sunflower oil

180 grams of sugar

50 grams of milk

1 unit of lemon

7 grams of chemical yeast (baking powders)

1 small tablespoon of cinnamon powder

A pinch of salt

PREPARATION:

1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.

2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.

3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.

4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 2100C.

5. We took the bowl out of the fridge and set out to spread its contents among the paper capsules. Before we do so, we must put the capsules inside metal molds so the muffins hold their shape and don’t scatter in the oven. We filled the molds about 3/4 part of their capacity.

6. Once the dough is distributed, we sprinkle some granulated sugar on the surface of it. This way, we will create a delicious crust that is typical for cupcakes.

7. Once the oven has reached the scheduled temperature, we insert the metal molds and bake, at 2100C, for 15 minutes or until the inside of the muffins are cooked through. To check the cooking point we insert a chopstick into the dough; if when removing it, it presents remnants of dough attached, we prolong the cooking a few more minutes.

8. After removing them from the oven, we leave them in the metal molds for 5 minutes. After 5 minutes, remove the muffins from the metal molds and place them to cool on a metal grate. Once cold, they are ready to be consumed.

September 25, 2024
date and walnut cake:
Here’s a simple and delicious recipe for a date and walnut cake:

Ingredients

1 cup (200g) dates, pitted and chopped

1 cup (240ml) boiling water

1 tsp baking soda

1/2 cup (120ml) vegetable oil (or melted butter)

1 cup (200g) brown sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups (190g) all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup (100g) walnuts, chopped

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Prepare the dates: In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10-15 minutes until softened.

Mix wet ingredients: In a large bowl, whisk together the oil and brown sugar until combined. Add the eggs and vanilla, mixing well.

Combine mixtures: Stir the date mixture into the wet ingredients until fully combined.

Dry ingredients: In another bowl, sift together the flour, baking powder, and salt.

Combine everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped walnuts.

Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Optional

Frosting: You can top the cake with cream cheese frosting or a simple glaze for added sweetness.

Serving suggestion: This cake is great on its own or served with a scoop of vanilla ice cream!

Enjoy your baking!
September 25, 2024
Msemen Recipe: Moroccan Layered Flatbread
Msemen Recipe: Moroccan Layered Flatbread

Table of Contents

Ingredients for 8 Msemen:
- - 300 g (2 1/2 cups) all-purpose flour
  - 300 g (2 1/2 cups) extra fine wheat semolina
  - 370 ml (1 1/2 cups) water
- 1 tablespoon sugar
- 1 teaspoon salt
For Shaping:
- - 80 g (1/3 cup) melted butter
  - 40 g (1/4 cup) extra fine wheat semolina
  - Oil (for greasing)
- 1 teaspoon baking powder
Directions:
1. 1. Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.
1. 1. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
  2. Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
  3. Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
1. Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.
Serving Suggestions:
- - Serve with honey or jam for a sweet treat.
- Pair with savory fillings like cheese or cooked vegetables.
Cooking Tips:
- - Make sure the dough is well-kneaded to achieve the right texture.
- Don’t skip the resting time; it helps make the dough more pliable for shaping.
Nutritional Benefits:
- - A good source of carbohydrates for energy.
- Semolina provides protein and fiber.
See also Sip Your Way to Health with the Best Beet Juice Recipe

Dietary Information:
- - This recipe is vegetarian.
- Can be made vegan by substituting butter with a plant-based alternative.
Storage:
- - Store in an airtight container at room temperature for up to 2 days. Reheat before serving.
- Msemen can also be frozen for up to 3 months.
September 25, 2024
AIR FRYER CHEESY MASHED POTATO PUFFS
Ingredients
- Mashed Potatoes: 710 ml 3 cups, chilled
- Cheddar Cheese: 240 ml 1 cup, shredded
- Egg: 1 large
- Chives: 60 ml 1/4 cup, chopped
- All-Purpose Flour: 60 ml 1/4 cup
- Garlic Powder: 1/2 teaspoon
- Salt and Pepper: To taste
- Parmesan Cheese: 120 ml 1/2 cup, grated
- Grease: For the muffin pan
Instructions
1. Begin by preheating your air fryer to 400°F (200°C) and greasing a mini muffin pan.(I use oven air fryer but you can make it in basket air fryer too)
2. Mix the cold mashed potatoes with shredded cheddar, chives, flour, garlic powder, salt, and pepper. Add the egg and blend well.
3. Shape the mix into balls, roll in Parmesan, and press into the muffin cups.
4. Bake until the edges turn golden, about 15-20 minutes.
5. Cool slightly, then serve and relish the cheesy goodness.
Amount Per Serving

Calories: kcal

Serving: servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g
September 25, 2024
Company Chicken Casserole
Ingredients
- 4 boneless, skinless Chicken breasts
- 1 cup chicken broth
- 2 garlic cloves, freshly minced
- 1 small onion, cut into wedges, use 2 wedges
- 4 cups Herb flavored Stuffing mix
- 4 tbsp butter
- 1 can cream of chicken soup
- 1 pint sour cream
- 8 ounces broccoli florets, frozen, but thawed
Instructions

FIRST STEP:

In a large pan on the stove, pour in the chicken broth, minced garlic and onion.

Place the chicken on top of that mix and allow to come to a boil

SECOND STEP:

Once it reaches the boiling point, reduce the heat to medium low and cover to cook for 20 minutes

Remove the chicken from the broth and shred each piece. Set to the side, save the broth for later

THIRD STEP:

Melt the butter and pour it over the stuffing mix in a bowl. Mix together in a large saucepan

Mix the sour cream and saved chicken broth with a hand mixer, add in the cream of chicken soup

FOURTH STEP:

Place the stuffing mix at the bottom of a casserole dish and place the chicken on top of the stuffing

Then layer the broccoli on top of the chicken

FIFTH STEP:

Pour the combined soup mixture over the top and spread a little of the stuffing mix over the top

Bake in a preheated oven at 350* for 30 minutes

Enjoy!
September 25, 2024
Buckeye Brownies
Ingredients
- I Box Brownie Mix, prepared according to the package
- 1 cup Butter, softened
- 1 cup Peanut Butter, you can use creamy or chunky
- 2 cups Confectioners Sugar
- 6 ounces Chocolate Chips, melted
Instructions

FIRST STEP:

Preheat the oven to 350* (or the temperature on the box)

Prepare the pan according to the package directions

SECOND STEP:

Bake for 20 to 25 minutes

Set the pan to the side to cool

THIRD STEP:

In a mixing bowl combine the peanut butter and confectioners sugar until the mix is fluffy

Spread the peanut butter mixture over the top of the cooled brownies

Place the pan in the refrigerator and chill for 1 hour

Melt the Chocolate chips and pour over the peanut butter layer

Allow the chocolate Ganache to set and harden

Cut into squares and serve

Enjoy!

Nutrition Information:
September 25, 2024
Cottage Cheese and Coconut Flake Cake
Cottage Cheese and Coconut Flake Cake

Table of Contents

Ingredients:
- - Cottage cheese: 600 grams
  - Eggs: 4 pcs (separated into yolks and whites)
  - Vanilla sugar: 1 tsp
- - Sugar: 130 grams
  - Sour cream (or natural yogurt): 250 grams
  - Corn starch: 30 grams
- - Salt: a pinch
  - Coconut flakes: 50 grams
  - Almond flakes (optional)
- Powdered sugar (for garnish)
Directions:
1. 1. Preheat the oven: Preheat your oven to 160°C (320°F).
1. 1. Prepare the egg yolk mixture:
    
    In a large bowl, combine the cottage cheese, egg yolks, vanilla sugar, corn starch, and sour cream (or natural yogurt).
    
    Beat the mixture until it is smooth and well-combined.
1. 1. Prepare the egg white mixture:
    
    In a separate bowl, add a pinch of salt to the egg whites and beat until they become fluffy.
    
    Gradually add the sugar while continuing to beat until the mixture forms stiff peaks.
1. 1. Combine mixtures:
    
    Gently fold the beaten egg whites into the cottage cheese mixture until well incorporated.
  2. Add coconut flakes:
    
    Stir in the coconut flakes gently.
  3. Prepare the baking mold:
    
    Grease a 20 cm diameter baking mold.
    
    Pour the batter into the prepared mold.
    
    If using, sprinkle almond flakes on top.
  4. Bake:
    
    Bake in the preheated oven at 160°C (320°F) for 50-60 minutes until the cake is set and lightly golden on top.
  5. Cool:
    
    Allow the cake to cool in the oven with the door slightly open for about 10 minutes, then transfer to a wire rack to cool completely.
1. Garnish:
  - Once cooled, dust with powdered sugar.
Serving Suggestions:
- Serve this cake chilled or at room temperature.
- It pairs wonderfully with a cup of coffee or tea.
Cooking Tips:
- Ensure the egg whites are beaten to stiff peaks for a light and airy texture.
- Gently fold in the egg whites to maintain the fluffiness of the batter.
Nutritional Benefits:
- Cottage cheese provides a good source of protein and calcium.
- Using natural yogurt or sour cream adds probiotics beneficial for digestion.
Dietary Information:
- This recipe can be made gluten-free by ensuring the corn starch used is certified gluten-free.
Storage Tips:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
September 25, 2024
Homemade Energy Bars
Homemade Energy Bars

Table of Contents

Ingredients (Makes 12 pieces)
- - 1 cup dates (130g)
  - 1/2 cup dried apricots (80g)
- - 1/2 cup prunes (80g)
  - 1/2 cup cashews (70g)
  - 1 cup desiccated coconut (60g)
- 1-2 tbsp ground oats (optional)
Nutritional Information (Per Piece)
- - Calories: 129
  - Fat: 6g
- Carbohydrates: 19.7g
- Protein: 2g
Directions
1. 1. Soak the Fruits:
    
    Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.
  2. Grind the Cashews:
    
    Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.
1. 1. Blend the Fruits:
    
    Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
    
    Blend for 1-2 minutes until the mixture is smooth and well combined.
1. 1. Add Dry Ingredients:
    
    Add 1 cup of desiccated coconut to the mixture and blend again to combine.
    
    If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.
1. 1. Shape the Mixture:
    
    Line a baking tray with parchment paper.
    
    Spread the mixture on the tray, pressing it down with your hands to create an even layer.
    
    Smooth the top with the back of a spoon or a spatula.
  2. Chill:
    
    Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.
1. 1. Cut into Bars:
    
    Once the mixture is firm, remove it from the fridge or freezer.
    
    Cut into bars or bite-sized pieces.
1. Store:
  - Store the energy bars in an airtight container in the fridge.
Serving Suggestions

These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

Cooking Tips
- If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
- Experiment with different nuts or dried fruits to create your favorite combination.
Nutritional Benefits

These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

Dietary Information
- - Vegetarian: Yes
  - Gluten-Free: Yes (if using gluten-free oats)
  - Dairy-Free: Yes
Storage Tips

Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.
September 25, 2024
Quick N Easy Crispy Chicken Strips
Quick N Easy Crispy Chicken Strips

Homemade Oven-Baked Breaded Chicken Strips: A Family Favorite

Introduction: These oven-baked breaded chicken strips are not only a hit with the kids but also perfect for the entire family. Packed with flavor and texture, they are a healthier alternative to processed chicken strips and are Slimming World compatible. Made with real chicken and handmade breadcrumbs, these strips are tender, flavorful, and easy to make. Say goodbye to frozen, ready-made chicken and hello to a homemade delight that everyone will love.

Preparation Time: 15 Minutes Cooking Time: 20 Minutes Total Time: 35 Minutes

Ingredients for Quick and Easy Crispy Chicken Strips:

450g (16oz) boneless, skinless chicken breasts, cut into strips

1 egg

1 tablespoon of maple syrup

1 teaspoon of whole-grain mustard

3 slices (120g/4.5oz) of whole-wheat bread

1 teaspoon of paprika

Pinch of garlic powder

Cooking oil spray

Optional: Pinch of chili or cayenne powder (instead of paprika) for a spicy alternative

Instructions for Quick and Easy Crispy Chicken Strips:

Prepare Breadcrumbs: Place the wholemeal bread in a food processor to produce breadcrumbs.

Prepare Egg Mixture: In a shallow bowl, combine the maple syrup, egg, and whole-grain mustard.

Prepare Breadcrumb Mixture: In another shallow dish, mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper.

Coat Chicken Strips: Refrigerate the chicken strips in the egg mixture for 1 hour.

Preheat Oven: Preheat the oven to 200°C/400°F (gas mark 6).

Coat and Bake: Dip each chicken strip in the egg mixture, then lay it on a baking sheet lined with parchment paper. Coat the top with cooking oil spray.

Bake: Bake for approximately 20 minutes or until the chicken is golden, cooked through, and tender.

Optional Cheese Addition: If you have extra HEa, add shredded cheese to the breadcrumb mixture for an extra cheesy twist.

Serve: Serve the crispy chicken strips with your preferred accompaniments and enjoy a delicious homemade meal.

Notes:

This recipe is suitable for Slimming World and Weight Watchers.

Each serving contains approximately 12 HEb and 1 syn per serving at Slimming World, and 3 WW Flex/Freestyle Smart Points per serving.

Nutrition Information (Per Serving):

Serving Size: 1 serving

Calories: 267

Total Fat: 4.3g

Saturated Fat: 0.6g

Cholesterol: 221mg

Sodium: 516mg

Carbohydrates: 15.6g

Fiber: 2g

Sugar: 5.3g

Protein: Information for Protein Missing

Ingredients For Quick N Easy Crispy Chicken Strips

450g (16oz) boneless skinless chicken breasts, cut into strips

1 egg

1 tablespoon of maple syrup

1 tsp of whole-grain mustard

3 slices (120g/4.5oz) of Whole-wheat bread

1 tsp of paprika

pinch of garlic powder

cooking oil spray

optional: a pinch of chilli or cayenne powder (instead of paprika) for a spicy alternative

Instructions For Quick N Easy Crispy Chicken Strips

To produce breadcrumbs, place the wholemeal bread in a food processor.

Combine the maple syrup, egg, and mustard in a shallow bowl.

Mix the whole wheat breadcrumbs, paprika, garlic powder, salt, and black pepper in a separate shallow dish.

Refrigerate the chicken strips in the egg mixture for 1 hour.

Preheat the oven to 200°C/400°F (gas mark 6).

Dip each chicken strip in the egg mixture and lay on a baking sheet lined with parchment paper.

Coat the top with cooking oil spray.

Bake for about 20 minutes, or until the chicken is golden, cooked through, and tender.

If you have some extra HEa, add some shredded cheese to the breadcrumbs mixture.

Serve with your preferred accompaniments.
September 25, 2024
Quick Homemade Bread (Baked or Fried)
Quick Homemade Bread (Baked or Fried)

Table of Contents

Ingredients:
- - 80 ml milk
- - 15 ml yogurt (optional)
  - 5g white sugar (divided into 1 tsp and a pinch)
  - 1.5g (about ½ tsp) instant yeast
- - 7.5 ml (½ tbsp) olive oil, plus a little more for greasing
  - 150g (about 1 cup) all-purpose flour
  - A pinch of salt
Instructions:
1. Prepare the Dough:
  - In a mixing bowl, combine the milk, optional yogurt, 1 tsp sugar, and instant yeast. Stir well until the yeast and sugar are dissolved.
    
    Add ½ tbsp olive oil, flour, and a pinch of salt to the yeast mixture. Stir until the ingredients are just combined.
    
    Transfer the mixture onto a clean surface and knead until the dough is smooth and elastic.
  - Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
2. Shape and Rest:
  - Punch down the risen dough and transfer it to a lightly floured work surface.
  - Divide the dough into 8 equal pieces. Shape each piece into a ball, then cover and let them rest for 10 minutes.
3. For Baking:
  - Preheat your oven to 482°F (250°C) and line a baking tray with parchment paper.
  - On a floured surface, roll out each dough ball into a circle about 10 cm in diameter.
    
    Place the dough circles on the prepared tray, cover, and let them rise for another 30 minutes.
    
    Bake in the preheated oven for 6 minutes or until the bread inflates and turns lightly golden.
4. For Frying:
  - Heat a non-stick skillet over medium heat (no oil needed).
    
    Place the dough circles into the hot skillet. Cook for about 2 minutes on each side or until each side is golden brown and the bread inflates.
Serving Suggestions:
- - Enjoy this bread warm from the oven or skillet.
  - Pairs wonderfully with butter, jams, or any spread of your choice.
- Perfect as a side to dip into soups or to accompany a hearty salad.
Cooking Tips:
- - Ensure the yeast is well dissolved in the milk mixture for optimal rising.
  - Resting the dough balls before rolling them out ensures a lighter, fluffier texture.
- If frying, make sure the skillet is preheated to ensure even cooking.
Nutritional Benefits:
- - Milk and Yogurt: Provide calcium and protein.
  - Olive Oil: Contains healthy monounsaturated fats.
- Homemade Bread: Free from preservatives and artificial additives.
Dietary Information:
- - Vegetarian: Yes
  - Vegan: Use plant-based milk and omit yogurt.
Storage:
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the oven or toaster oven before serving.
September 25, 2024
These Baileys Chocolate Mint Pudding Parfaits are a simple, flavorful, and refreshing dessert perfect for any celebration, combining layers of rich chocolate pudding, minty whipped topping, and crunchy Oreos.

Ingredients:

1 small (3.4 ounce) box Instant Chocolate Pudding Mix
1 cup Baileys Irish Cream
1 cup milk
3 cups whipped topping
1/4 cup Creme de Menthe liqueur
12 Oreos, crushed
3 tablespoons hot fudge topping

Instructions:

Prepare Pudding: In a small mixing bowl, combine chocolate pudding mix, Baileys Irish Cream, and milk. Whisk for 2 minutes; let stand for 5 minutes to set.
Make Whipped Topping: In a separate mixing bowl, combine whipped topping and Creme de Menthe.
Assemble Parfaits: Drizzle hot fudge inside parfait dishes. Spoon the pudding mixture and whipped topping mixture into separate piping bags or Ziplock bags; cut off the tip of each bag. Pipe into parfait dishes, alternating between pudding mixture, whipped topping mixture, and crushed Oreos.

September 25, 2024
Watch and Learn how to prepare these delicious smoothies

Glass 1
Ingredients:
Oatmeal
Banana
Strawberries
Grapes
Lettuce
Milk

Glass 2
Ingredients:
Walnuts
Peach
Banana
Blueberries
Spinach
Milk

Glass 3
Ingredients:
Almonds
Lettuce
Pears
Berries
Pineapple
Milk

Glass 4
Ingredients:
Carrot
Banana
Cucumber
Spinach
Milk

Glass 5
Ingredients:
Strawberry
Pineapple
Banana
Milk

Glass 6
Ingredients:
Walnuts
Banana
Blueberries
Strawberries
Oatmeal
Milk

September 25, 2024