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  • Tropical Delight: Fruity Tapioca Jelly Drink

    Tropical Delight: Fruity Tapioca Jelly Drink

    This refreshing Fruity Tapioca Jelly Drink is a delightful and colorful treat that’s perfect for any occasion. With a combination of jelly, fruit, cream, and tapioca pearls, it’s a fun and tasty beverage that everyone will love.

    Ingredients
    4 cups water
    1/4 cup white sugar
    25 grams white unflavored jelly powder
    835 grams fruit cocktail (can be substituted with any fresh fruits you like)
    250 ml all-purpose cream or heavy cream
    300 ml condensed milk
    2 cups evaporated milk or fresh milk
    Red food coloring
    Yellow food coloring
    Green food coloring
    1 cup cooked small tapioca pearls
    Preparation Time:

    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 35 minutes

    Instructions:

    Prepare the Jelly:
    In a pot, bring 4 cups of water to a boil.
    Add 1/4 cup white sugar and 25 grams of white unflavored jelly powder to the boiling water. Stir until completely dissolved.
    Divide the jelly mixture into three separate bowls.
    Add a few drops of red food coloring to the first bowl, yellow food coloring to the second bowl, and green food coloring to the third bowl. Stir each bowl until the color is evenly distributed.
    Pour each colored jelly mixture into separate shallow containers and let them cool to set. Once set, cut the jelly into small cubes.
    Mix the Drink:
    In a large mixing bowl, combine the 250 ml of all-purpose cream or heavy cream, 300 ml of condensed milk, and 2 cups of evaporated milk or fresh milk. Mix well until smooth.
    Add the fruit cocktail (or your choice of fresh fruits) to the cream mixture. Stir to combine.
    Gently fold in the cooked small tapioca pearls and the colored jelly cubes.
    Serve:
    Pour the fruity tapioca jelly drink into serving glasses.
    Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
    Serve cold and enjoy!
    Serving Suggestions:
    Serve as a refreshing dessert or snack on a hot day.
    Garnish with fresh mint leaves or extra fruit pieces for added presentation.
    Cooking Tips:
    Make sure the jelly is fully set before cutting into cubes to maintain its shape in the drink.
    Adjust the sweetness to your liking by adding more or less condensed milk.
    Nutritional Benefits:
    Provides a source of vitamins and minerals from the fruit.
    Contains calcium and protein from the milk and cream.
    Tapioca pearls add a fun texture and a bit of fiber.
    Dietary Information:
    Contains dairy.
    Can be made gluten-free by ensuring all ingredients are certified gluten-free.
    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    Why You’ll Love This Recipe:
    It’s a fun and colorful drink that’s sure to delight both kids and adults.
    Easy to make with simple ingredients.
    Perfect for parties, gatherings, or just a refreshing treat at home.
    Conclusion:
    Enjoy this delightful Fruity Tapioca Jelly Drink as a fun and refreshing treat that’s perfect for any occasion. With its colorful jelly cubes, creamy base, and chewy tapioca pearls, it’s a unique and delicious beverage that’s sure to impress. Happy cooking and enjoy eating!

  • Easy creamy dessert: just whip it up in the blender

    Easy creamy dessert: just whip it up in the blender

    How to Make Easy creamy dessert

    Easy and quick to make, make it at home and enjoy. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:
    A small box of heavy cream
    A small box of sweetened condensed milk
    A small box of whipped cream
    A packet of powdered drink mix of your choice
    Chocolate sprinkles

    Instructions:

    1: First, put all the ingredients in a blender and blend until the mixture is uniform (homogeneous).

    2: Finally, add granulated chocolate or chocolate chips and refrigerate for 2 hours.

    The result is a dessert with a mousse-like texture. Serve in small individual bowls or in a larger container, whichever you prefer.

     

  • Creamy Blender Dessert

    Creamy Blender Dessert

    Creamy Blender Dessert
    This delightful dessert is a must-try for any home. It’s not only delicious but also incredibly easy to make.

    Ingredients:
    200 grams of cream
    200 ml of whipped cream
    395 grams of condensed milk
    25 grams of strawberry juice (or your preferred juice flavor)
    1 cup of sparkling wine

    Preparation:

    Step 1:
    In a blender, combine the cream, whipped cream, condensed milk, and strawberry juice. Blend the mixture until smooth. Feel free to substitute the strawberry juice with any other flavor you prefer. Once blended, add the colored sugar balls for a festive touch and mix well.

    Step 2:
    Pour the mixture into disposable cups or onto a serving plate. Refrigerate for at least 1 hour before serving. Enjoy your creamy, delicious dessert!

  • Homemade Veggie-Filled Dough

    Homemade Veggie-Filled Dough

    Total Preparation Time:
    Total Time: 1 hour 30 minutes

    Ingredients:
    For the Dough:

    1 tea glass of warm milk (100 ml)
    1 tea glass of warm water (100 ml)
    Half a tea glass of vegetable oil (50 ml)
    1 tablespoon of granulated sugar (20 grams)
    1 tablespoon of dry yeast (10 grams)
    4 cups of flour (480 grams)
    1 teaspoon of salt (8 grams)
    For the Filling:

    1 red pepper, chopped into cubes
    Half a yellow pepper, chopped into cubes
    1 tomato, chopped into cubes
    1 green tomato, chopped into cubes
    6 green peppers, chopped into cubes
    4 green onions, chopped into small pieces

    Directions:

    Prepare the Dough:

    In a mixing bowl, add warm milk, warm water, vegetable oil, granulated sugar, and dry yeast.
    Gradually add 4 cups of flour and salt, mixing well.
    Knead the dough with your hands until it becomes soft and smooth.
    Cover the dough and let it sit for 45 minutes.
    Prepare the Vegetables: 5. Chop the red pepper, yellow pepper, tomato, green tomato, green peppers, and green onions into cubes and small pieces. 6. Place all the chopped vegetables in a large bowl.

    Assemble the Dough: 7. After 45 minutes, place the dough on a floured surface and roll it out with a rolling pin. 8. Divide the dough into 2 equal parts and shape each part into a ball. 9. Set one ball aside and flatten the other with your hands and rolling pin into a rectangular shape.

    Add the Filling: 10. Spread the prepared vegetables over the rolled-out dough. 11. Fold the dough over the filling and seal the edges.

    Cook: 12. Heat a skillet over medium heat and add a little oil. 13. Place the filled dough in the skillet and cook until golden brown on both sides.

    Serve: 14. Cut the cooked dough into slices and serve warm. 15. Enjoy the delicious flavors of the homemade veggie-filled dough.

    Serving Suggestions:
    Serve with a side of fresh salad or a bowl of soup.
    Pair with a dipping sauce like yogurt or tzatziki.
    Enjoy as a snack or a light meal.
    Cooking Tips:
    Ensure the yeast is properly activated by using warm, not hot, liquids.
    Use a non-stick skillet to prevent the dough from sticking.
    Experiment with different vegetables for the filling to suit your taste.
    Nutritional Benefits:
    High in fiber and vitamins from the fresh vegetables.
    Provides a good source of carbohydrates for energy.
    Low in saturated fat if using vegetable oil.
    Dietary Information:
    Vegetarian-friendly.
    Can be made vegan by substituting milk with a plant-based alternative.
    Ensure all ingredients are gluten-free if needed.
    Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    Reheat in a skillet or oven before serving.
    Why You’ll Love This Recipe:
    It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner.
    The combination of fresh vegetables and soft dough is both satisfying and nutritious.
    Easy to prepare and customize with your favorite ingredients.
    Conclusion:
    This homemade veggie-filled dough is a wonderful addition to any meal. Its soft, fluffy dough combined with a vibrant vegetable filling makes it a nutritious and delicious choice. Whether you serve it as a main dish or a side, it’s sure to delight your taste buds and satisfy your hunger. Enjoy this easy-to-make, veggie-packed recipe with your loved ones!

  • Patty Melts with Secret Sauce

    Patty Melts with Secret Sauce

    Ingredients
    For the patty melts:
    1 lb.Ground beef
    6 Slices rye bread
    ½ tsp.Onion powder
    ½ tsp.Garlic powder
    Salt and pepper to taste
    6 Slices cheddar cheese
    6 Sliced provolone cheese
    6 Tbsp.Butter softened and unsalted
    For the secret sauce:
    ¼ C.Mayonnaise
    2 Tbsp.Chopped bacon pieces
    3 Tbsp.Ketchup
    1 tsp.Sugar
    1 tsp.Relish

    How To Make Patty Melts with Secret Sauce

    Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
    Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
    Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
    While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
    Wipe the skillet used to cook the meat clean and reduce the heat to medium.
    Butter one side of each piece of bread well.
    Place three pieces of bread buttered side down in the skillet.
    Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
    Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
    Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
    Toast the other side of the bread well, and then serve.

  • MELT IN YOUR MOUTH CHICKEN

    MELT IN YOUR MOUTH CHICKEN

    This is one of those recipes I make over and over again. On those days when I get home late to start dinner, this is my go-to recipe. Melt in your mouth chicken is just that. It melts in your mouth.
    Melt in your mouth Chicken

    Melt in Your Mouth Chicken is a classic recipe that’s been around for ages. Its origins are unclear, but I’m glad whoever came up with it did.

    The idea of topping chicken breast with mayo and parmesan is pure genius! The mixture turns beautifully golden post-baking, and it smells phenomenal, too.

    The flavor is so rich, so creamy, and so addictive!

    More importantly… OMG… the chicken is insanely tender and moist! That’s something that’s hard to come by with baked chicken breast.

    Best of all, this recipe is impossible to mess up. Even if you’re a newbie in the kitchen, you can easily pull it off.

    If you’re looking for a dish to shock and impress your family and friends, this is the one.

    Ingredients:

    4 boneless, skinless chicken breasts
    1 Cup mayonnaise
    1/2 Cup Shredded Parmesan cheese
    1 tsp salt
    1/2 tsp black pepper
    1 tsp minced garlic
    1 tsp garlic powder
    How To Make Melt in your mouth Chicken:
    Preheat the oven to 375 degrees.
    In a small bowl, add the mayonnaise, parmesan cheese, and seasonings.
    Mix to combine.
    Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
    Spread the mixture on top of the chicken breasts.
    Bake the chicken for 45 minutes, or until cooked through.
    Serve warm!

    Enjoy !

     

  • Homemade Crunchy Fried Pickles

    Homemade Crunchy Fried Pickles

    Homemade Crunchy Fried Pickles

    Fried pickles are a delightful Southern tradition, combining tangy dill pickles with a satisfyingly crunchy coating. Whether you’ve enjoyed them at a local fair, a festival, or a family gathering, this popular snack is always a crowd-pleaser. Their crispy golden exterior paired with the zesty, juicy pickle inside makes them an irresistible treat.

    While fried pickles are a staple in Southern comfort food, you don’t have to wait for your next visit to a restaurant or fair to indulge. With just a few simple ingredients, you can whip up a batch of these crispy delights right in your own kitchen. Whether you’re hosting a party, preparing appetizers for a get-together, or simply craving a tasty snack, homemade fried pickles are a fantastic choice.

    The beauty of this recipe lies not only in its ease but in its versatility. You can customize the spices to suit your taste, experimenting with different seasonings to create your perfect flavor combination. Plus, they pair perfectly with a variety of dipping sauces, from classic ranch to spicy mayo, adding even more flavor to every bite.

    Ingredients:

    1 jar (24 oz) sliced dill pickles.

    1 cup all-purpose flour.

    1 tsp paprika.

    1/2 tsp garlic powder.

    1/2 tsp onion powder.

    1/4 tsp cayenne pepper.

    Salt and pepper, to taste.

    2 large eggs.

    1/2 cup buttermilk.

    1 cup cornmeal.

    Vegetable oil, for frying.

    Instructions:

    Step 1

    Drain the pickle slices and pat them dry with paper towels to remove excess moisture.

    Step 2

    In one bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

    Step 3

    In a second bowl, whisk the eggs and buttermilk together.

    Step 4

    In a third bowl, add the cornmeal.

    Step 5

    Dip each pickle slice in the flour mixture, shaking off any excess.

    Step 6

    Next, dip it into the egg mixture, letting the excess drip off.

    Step 7

    Finally, coat it with cornmeal, pressing gently to ensure it sticks.

    Step 8

    Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F (190°C).

    Step 9

    Fry the pickles in small batches for 2-3 minutes on each side, or until golden and crispy.

    Step 10

    Use a slotted spoon to transfer fried pickles to a plate lined with paper towels.

    Step 11

    Serve hot with your favorite dipping sauces like ranch, spicy mayo, or barbecue sauce.

    Pro Tips:

    Dry pickles well to help the coating stick better and get crispier.

    Keep oil hot around 375°F to avoid soggy or burnt pickles.

    Serve immediately for the best crunch, or keep warm in a 200°F oven.

    Nutrition (per serving, approx. 6 servings):

    Calories: 250
    Fat: 14g
    Carbohydrates: 28g
    Protein: 5g
    Sodium: 800mg
    Fiber: 2g
    Sugar: 1g

  • Best Egg Rolls

    Best Egg Rolls

    Best Egg Rolls

    Serve stir-fry dishes with egg rolls stuffed with seasoned meat, cabbage, and carrots for a delicious side dish. These handmade egg rolls taste just like those from a Chinese restaurant! If preferred, serve warm with soy sauce or egg roll sauce.

    Components

    • One pound of ground beef
    • one tsp ground ginger,
    • or additional to taste One teaspoon of powdered garlic,
    • or more to taste Two cups of finely chopped cabbage
    • Two ounces of carrots, shredded
    • Two tablespoons of flour (all-purpose)
    • two tsp water
    • One-quart frying peanut oil,
    • or more as needed Egg roll wrappers, 7 inches square
    • Two teaspoons of sesame seeds (Optional)
    1. In a large bowl, season beef with the powdered ginger and garlic;stir until well blended.
    2. Put the beef over medium heat in a medium skillet.
    3. Simmer and stir for 5 to 7 minutes, or until the meat is crumbly and browned.
    4. In a sizable bowl, add cooked beef, cabbage, and carrots;
    5. stir until egg roll filling is thoroughly mixed.
    6. In a small bowl, combine four and water and stir until a paste forms.

    In a large skillet over medium-high heat, bring the oil to roughly 375 degrees Fahrenheit (190 degrees Celsius). As the oil heats up, make the egg rolls: Place a single egg roll wrapper on a work surface so that its diamond-shaped corner is facing you. Spoon 1/4 to 1/3 cup of the filling into the wrapper’s center. Over the filling, fold up the bottom corner. Fold the corners on the left and right inward toward the center. Roll the egg roll toward the upper corner, pushing it away from you. To help seal the egg roll, lightly brush the interior of that corner with some of the flour paste. Deep-fry the egg rolls in the heated oil, rotating them from time to time, for five to For eight minutes. Extract from oil and place on a rack or paper towel to drain. Transfer the egg rolls onto a platter and garnish with sesame seeds.

    Enjoy!

  • How To Cook A Turkey In A Roasting Bag

    How To Cook A Turkey In A Roasting Bag

    Two things to always remember when roasting a turkey on Thanksgiving: don’t forget to remove the giblets and be sure to keep the meat moist and tender. There are many more turkey-truths out there to follow, based on years of experience and personal preference when it comes to the prized Thanksgiving bird. We’ve tried many different methods over the years and one of our favorite roasting methods is to use a roasting bag.

    A “turkey-size” roasting bag is what you’ll need, and at this time of year, it’s pretty easy to find. A roasting bag will be able to cook a turkey as small as eight pounds and as big as 24 pounds! Roasting bags have been around for a while, and one reason why they’re so amazing is that a bag helps to lock in moisture. No one wants a dry turkey on Thanksgiving! This saves the chef time too, as there’s no need to regularly open the oven to baste the turkey.

    The process itself is super simple, and saves time on clean up – there’s no charred roasting pan to clean at the end of the day. Once the turkey has been prepared – neck and giblets removed and the whole turkey rinsed and dried – we can begin turkey prep. We place onions and carrots at the bottom of the bag; these will act as props to the bird as well as infusing the meat with great flavor.

    Roast Turkey In A Bag

    Next, the seasoning mix: salt and butter are absolutely essential to a well-seasoned bird, followed by our own mix of seasonings: black pepper, crushed red pepper flakes for a little heat, paprika, ginger, thyme, and some poultry seasoning. The bird gets a nice massage in all of this flavor and is then placed into the roasting bag to cook. Cooking times will vary depending on the size of your turkey and you’ll also want to give the meat time to rest so those all-important juices can be reabsorbed into the meat. After 15 minutes, the turkey is ready for carving.

    Roast Turkey In A Bag 4

    We spend so much time decorating our homes and our dinner tables for this grand holiday meal. The tablescape is intricately planned and adorned to match the festive theme and please all of our family and friends. From formal tablescapes to more casual dinner settings, and of course, a plethora of side dishes, our tables are made ready to show off the most important centerpiece to any Thanksgiving meal: the turkey. A roasting bag is a super convenient and accessible way to make this year’s turkey something truly special. A few essential ingredients all tossed together in one bag is an excellent way to ensure that the turkey is the true star of the show this Thanksgiving.

    How To Cook A Turkey In A Roasting Bag

    Ingredients

    • 1 oven roasting bag, 19×23 ½-inch
    • 1 turkey (8 to 24-pounds), thawed, giblets and neck removed, rinsed and dried
    • 2 tablespoons butter, melted
    • 1 large onion, quartered
    • 4-6 cloves garlic, peeled
    • 3 carrots, peeled and cut into 1-inch pieces
    • 1 tablespoon all-purpose flour
    • 1 tablespoon coarse salt
    • 1 teaspoon black pepper
    • 1 teaspoon poultry seasoning
    • 1 teaspoon paprika
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon ground ginger
    • 1 teaspoon dried thyme

    Directions

    1. Preheat oven to 350°F.
    2. In a medium-sized bowl, mix salt, pepper, poultry seasoning, paprika, crushed red pepper flakes, ground ginger, and dried thyme until well combined. Set aside.
    3. Shake flour inside the roasting bag. Place bag in a large 2-inch deep roasting pan.
    4. Place onion wedges, garlic cloves, and carrot pieces in bottom of roasting bag.
    5. Rub turkey with melted butter. Evenly spread and rub seasoning mix around whole turkey.
    6. Place turkey into the bag, resting on top of onions and carrots. Roasting bag opening should face one end of the roasting pan and not open upwards.
    7. Close and seal with cooking twine. Cut 4-6 slits in top of roasting bag.
    8. Transfer roasting pan to oven and bake according to the weight of the turkey. (See weight and cooking times below)
    9. When turkey reaches an internal temperature of 180°F in at the thickest part of the turkey thigh, remove from oven and rest in oven bag for 15 minutes to allow juices to settle back into the turkey.
    10. Use a carving fork to lift turkey from bag and transfer to a carving board. Carve and enjoy!

    Turkey Cooking Times

    • 1.5-2 hours for 8-12 lb turkeys
    • 2-2.5 hours for 12-16 lb turkeys
    • 2.5-3 hours for 16-20 lb turkeys
    • 3-3.5 hours for 20-24 lb turkeys
  • Clean and Sugar-Free Banana Walnut Cookies

    Clean and Sugar-Free Banana Walnut Cookies

    Clean and Sugar-Free Banana Walnut Cookies

    Table of Contents

    Prepare to enjoy guilt-free cookies with just two wholesome ingredients!

    Ingredients:

    • 1 cup walnuts
    • 2 ripe bananas
    • Lemon juice (optional)
    • Ginger (optional)
    • Tangerine peel (optional)
    • Cinnamon (optional)

    Instructions:

    1. Preheat your oven to 190°C (380°F).
    2. In a food processor, add 1 cup of walnuts and blend until they reach a coarse, crumbly texture.
    3. Mash 2 ripe bananas in a mixing bowl until they are smooth and creamy. You can add a splash of lemon juice for extra flavor if desired.
    4. If you like, you can add optional ingredients like a pinch of ginger, tangerine peel, or a sprinkle of cinnamon to enhance the flavor.
    5. Combine the blended walnuts with the mashed bananas in the mixing bowl and mix well until you have a thick cookie dough.
    6. Line a baking sheet with parchment paper.
    7. Drop spoonfuls of the cookie dough onto the parchment paper, shaping them into cookie-sized portions.
    8. Bake in the preheated oven for approximately 35 minutes or until the cookies turn golden brown.
    9. Once done, remove them from the oven and let them cool on a wire rack.
    10. Enjoy your clean, sugar-free banana walnut cookies guilt-free! 1f36a1f34c
    11. These cookies are a healthy treat that’s easy to make and delicious.

     

    Enjoy! 

  • Island Pecan Pie

    Island Pecan Pie

    Pecan pie is a family favorite throughout the year, but it’s especially nice during the holidays. It’s a Thanksgiving and Christmas staple, but every once in a while we like to switch it up a little bit, tweaking things here and there, so that we get a unique dessert that breathes new life into a classic, and that offers a little surprise to our hungry friends and family. Here we took an “island” approach and added coconut and pineapple to our pie – it was so good, you have to try it!

    Island Pecan Pie 2
    Island Pecan Pie 3

    The addition of coconut and pineapple, while seemingly random, was totally amazing and our family raved about how much they loved it! We ended up having to bake ours for a little longer than you would typically, but the extra bake time was worth it in the end.

    Island Pecan Pie 4
    Island Pecan Pie 5

    Feel free to also make a traditional pecan pie, but don’t ignore this tropical version – it’s a game changer. Guests just might like this version even better!

    Island Pecan Pie 8
    Pecan Pie

    Yield(s): Serves 8

    1 hour 20 minutes

    4.3
    Rated by 471 reviewers
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    Ingredients
    • 1 pie crust (homemade or store-bought)
    • 1 3/4 cups sugar
    • 1 cup pecans, roughly chopped
    • 1 cup crushed pineapple, drained
    • 1 cup shredded coconut
    • 1/2 cup (1 stick) unsalted butter, melted
    • 5 eggs, room temperature
    • 1 tablespoon cornstarch
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon salt
    Preparation
    1. Preheat oven to 300º F.
    2. In a large bowl, beat together sugar, eggs, cornstarch, flour and salt until thoroughly combined and incorporated.
    3. Mix in melted butter, then fold in pecans, pineapple and coconut.
    4. Place pie crust in a round baking dish, then pour pecan mixture over the crust. Crimp edges of crust.
    5. Place baking dish in oven and bake for 55 minutes, or until almost set.
    6. Cover with aluminum foil and bake for another 15-20 or until center is just set.
    7. Remove from oven and garnish with whipped cream and toasted coconut. Enjoy!
  • Southern Sweet Potato Casserole

    Southern Sweet Potato Casserole

    I have always loved Thanksgiving and that might be because it’s a holiday that revolves around all my favorite foods (and, ya know, thankfulness and family and all that). Warm spices, root veggies, and plenty of butter– what more could I want? While I think the magic of the Thanksgiving dinner plate is the combination of different flavors, I cannot deny my love for sweet potato casserole. It’s a side you rarely see the rest of the year, but come Turkey Day, it’s an absolute must. And this is my go-to recipe for it.

    Ruth Chris Sweet Potato Casserole 1-min
    RuthChrisSweet Potato Casserole 3-min

    You’ll notice right off that this recipe does not include a layer of marshmallows. Nothing against mallows, but I think the crunchy pecan topping can hold its own without them. Plenty of brown sugar and a splash of half and half make the sweet potato layer as rich and creamy as can be. Pop the dish in the oven for just over half an hour, then let it sit and firm up before serving.

    RuthChrisSweet Potato Casserole 5-min
    RuthChrisSweet Potato Casserole 9-min

    This side dish couldn’t be more delicious alongside some cranberry sauce and a mountain of mashed potatoes. I even love a bowl of it with my morning coffee (if I’m lucky enough to have leftovers). Give this southern twist a try for the holidays and it’s sure to win everyone over!

    RuthChrisSweet Potato Casserole 10-min
    RuthChrisSweet Potato Casserole 7-min

    Yield(s): Serves 12

    10m prep time

    35m cook time

    4.8
    Rated by 356 reviewers
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    Ingredients
    • 4 cups sweet potatoes, cooked and mashed
    • 1 cup brown sugar
    • ⅓ cup half and half
    • ⅓ cup butter, softened
    • 1 egg
    • 2 teaspoons vanilla
    • 1 ½ teaspoons salt
    Topping
    • 1 cup brown sugar
    • ⅓ cup flour
    • 1 1/3 cup pecan pieces
    • ½ cup butter, melted
    Preparation
    1. Preheat oven to 375 degrees F and grease a 9×13-inch baking dish.
    2. In a large bowl, add sweet potato, brown sugar, half and half, butter, egg, vanilla, and salt. Beat with mixer until completely smooth.
    3. Transfer sweet potato mixture to the prepared baking dish and spread into an even layer.
    4. In a small bowl combine sugar, flour, pecan, and melted butter until a crumbly mixture forms. Sprinkle over sweet potatoes.
    5. Bake for 35 minutes, then allow dish to cool for a minimum of 20 minutes before serving.
  • Eggnog Loaf

    There are so many scrumptious holiday treats that it’s nearly impossible to pick a favorite. But, if I had to choose, eggnog would absolutely make the list. I can’t help buying a jug of it the moment it hits the grocery store shelf and I have no shame about that. It’s rich and creamy with a heavy dose of nutmeg– absolute perfection in my opinion. So, when I came across the idea of a eggnog-inspired loaf, it went straight to the top of my list. Let me tell you, it did not disappoint!

    Eggnog Loaf Cake 1-min
    Eggnog Loaf Cake 2-min

    When I call this “eggnog bread” I mean it. It’s got a hefty cup and a half of eggnog, no skimping here! The addition of vanilla pudding mix results in a super moist loaf and the streusel topping adds a sweet crunch to every bite. The batter makes one very large loaf or two smaller loaves. If you end up making two loaves, you’ll want to reduce the bake time and keep an eye on the oven so you don’t over bake them.

    Eggnog Loaf Cake 3-min
    Eggnog Loaf Cake 8-min

    This bread would make ideal holiday gifts, but I wouldn’t blame you for keeping it all to yourself (and a double batch is never a bad idea!). Nothing gets me in the festive mood like the smell of nutmeg and this treat is sure to make your house smell heavenly. Add the recipe to your baking list this season and you won’t be disappointed.

    Eggnog Loaf Cake 9-min
    Eggnog Loaf Cake 6-min

    Yield(s): Serves 8

    10m prep time

    1h cook time

    3.0
    Rated by 16 reviewers
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    Ingredients
    • 2 ¼ cup flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon nutmeg
    • ½ cup butter, room temperature
    • 1 cup white sugar
    • 1 (3.4 oz) instant vanilla pudding mix
    • 1 ½ cups eggnog
    • 2 eggs
    • 1 ½ teaspoons vanilla
    Topping
    • ½ cup brown sugar
    • ¼ cup flour
    • 1/2 teaspoon cinnamon
    • 2 teaspoon nutmeg
    • ⅓ cup butter, room temperature
    Preparation
    1. Preheat oven to 350 degrees F and thoroughly grease a large bread loaf pan.
    2. In a small bowl, sift together flour, baking powder, salt, and nutmeg. Set aside.
    3. In a large bowl, beat butter and sugar until smooth then add eggs one at a time. Add pudding mix powder and stir to combine, then add eggnog and vanilla.
    4. Slowly add dry ingredients to the wet and mix until just combined.
    5. Transfer batter to the prepared loaf pan.
    6. In a small bowl, mix together all topping ingredients until crumbly in texture. Sprinkle over batter.
    7. Bake for 55-65 minutes or until an inserted toothpick or knife comes out clean.
  • Butter Pecan Pound Cake

    Butter Pecan Pound Cake

    There’s a time and place for pillowy desserts that are light as air…and this is neither the time nor the place. This butter pecan pound cake is a dense, but delicious loaf that is just as delicious when dipped into your morning coffee as it is when served as dessert. You may have thought you couldn’t muster another bite, but once you lay eyes on this cake, there’s no point resisting; it’s just too good.

    pecan bread 1
    pecan bread 2

    With five eggs in it and a cup of butter, it’s no wonder this stuff is dense! But just because it’s hefty, doesn’t mean it’s heavy. The butter gives it plenty of flavor – important, considering this is a butter pecan cake, after all – along with brown sugar for a deeper quality and added moisture, so it doesn’t dry out. To that, you’ll add a tablespoon (yes, tablespoon) of vanilla extract. A teaspoon won’t do here, as you want the taste to knock everyone’s socks off and the vanilla pairs beautifully with the butter and pecans. Finally, you’re going to want to use buttermilk here to keep things moist. Buttermilk doesn’t add any flavor, it’s just a nice alternative to yogurt or sour cream and we like the overall texture we get from using it. This recipes has the perfect blend of flavors.

    Butter Pecan Pound Cake Vertical 1 of 3
    Butter Pecan Pound Cake Vertical 3 of 3
    pecan bread 5

    One thing to note: because this cake is so jam-packed, it’s going to need a while to cook – but not too long! It’s hard to know when it’s ready, since the top as a tendency to stay sort of gooey, but you’ll want it in the oven for about an hour, then take it out and cover it with foil so the heat will finish off cooking the top. Regardless of when you serve it, everyone’s sure to be hooked on this…you should probably just commit to making a double batch!

    pecan bread 6
    pecan bread 7

    Yield(s): Serves 8

    1 hour 20 minutes

    4.5
    Rated by 199 reviewers
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    you’re making mealtime meaningful.
    100% of the Share to Care sponsor fees fund meals for families in need. Learn More

     

     

     

     

     

    Ingredients
    • Cake:
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 cup sugar
    • 1 cup brown sugar
    • 5 eggs
    • 1 tablespoon vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup buttermilk
    • 2 cups pecans, roughly chopped
    • Glaze:
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 3/4 cup brown sugar
    • 2 tablespoons water
    • 1 tablespoon pecan extract or vanilla extract
    • 1/2-2 cups powdered sugar, plus more until desired consistency is reached
    Preparation
    1. Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
    2. In a medium bowl, whisk together flour, baking powder and salt, then set aside.
    3. In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.
    4. Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.
    5. Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.
    6. Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
    7. While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.
    8. Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.
    9. Pour glaze all over cake, then let it set.
  • Recipe Tin Project: Kentucky Pecan Pie A classic pie from an old recipe card.  Kristy Norrell by1 Kristy Norrell hearts When you share or print a 12 Tomatoes recipe, you’re making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More  Pecan Pie is as classic as pie gets, so when I saw this old recipe card I knew I had to make it. And besides, this wasn’t just any Pecan Pie, this was Kentucky Pecan Pie, which seemed even more enticing. As far as I’m concerned, pie is at its best when it’s nostalgic and that’s just what this pie is. And only seven ingredients? Count me in.    This recipe card came to me through the Recipe Tin Project, a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards.   This card has a sweet little illustration in the top left corner with a steaming kettle and a few veggies in primary colors. It doesn’t say who the recipe is from but it’s written in blue ink in a cursive that’s straight up and down and easy to read. The ingredients are listed on the right, the directions on the left, which is also very easy to read. (Not all these cards are.)   There’s no pastry crust recipe, so you can use your favorite, or a storebought shell if you’re looking to save some time. (I was and so I did.) The card tells you quite simply to just combine the first ingredients and mix well, which is the corn syrup, dark brown sugar, salt, butter (or margarine), vanilla, and eggs (beaten). I used butter and after consulting some other pecan pie recipes, I figured that it was meant to be melted. After all, even softened butter wouldn’t mix well into the rest of the liquidy list.   You pour that into an unbaked pie crust…   And then you top it with a heaping cup of pecans. It tells you to sprinkle them over the top, but I got a little neater with it.  And then you bake.   The card says forty-five minutes but I probably could’ve gone a little bit longer, to be honest. This was ooey-gooey stuff. Pecan Pie is nearly always sticky and ooey-gooey, I guess, but this could’ve set a little bit more.    I don’t know what’s Kentuckian about this pie, but I will say that I liked it better than a lot of other pecan pies out there. While I often find them cloying, this one had a simple straightforward flavor that let the nuttiness of the pecans shine more than the sugar. This is one to keep coming back to!   Recipe Tin Project: Kentucky Pecan Pie Yield(s): Yield 1 pie  15m prep time  45m cook time  4.8 Rated by 11 reviewers hearts When you share or print a 12 Tomatoes recipe, you’re making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More Ingredients 1 cup white corn syrup 1 cup dark brown sugar 1/3 teaspoon salt 1/3 cup butter or margarine 1 teaspoon vanilla 3 whole eggs 1 heaping cup pecans 1 unbaked 9-inch pie shell  Preparation Preheat oven to 350°F. Stir together corn syrup, brown sugar, salt, and melted butter, and vanilla, and mix well. Add slightly beaten eggs and mix once more. Pour into unbaked pie shell. Sprinkle pecans over the top. Bake 45 minutes. Once cool top with whipped cream.    Around the Web How Long Should I Keep My Car? How Long Should I Keep My Car? Why Google Workspace for Business is Worth the Upgrade Why Google Workspace for Business is Worth the Upgrade The Close Relationship Between Stress and Sleep The Close Relationship Between Stress and Sleep Four Ways Food Banks Are Feeding Kids Right Now Four Ways Food Banks Are Feeding Kids Right Now Get Dog Food Designed for Your Dog’s Health & Happiness Get Dog Food Designed for Your Dog’s Health & Happiness Five Destinations to Explore During Hispanic Heritage Month Five Destinations to Explore During Hispanic Heritage Month Got Plant Milk? Add These 16 Plant Milks to Your Mug for Health, Flavor, and Fro Got Plant Milk? Add These 16 Plant Milks to Your Mug for Health, Flavor, and Fro Take on a Challenge: Make Pasta Al Limone at Home Take on a Challenge: Make Pasta Al Limone at Home The Best Places to Buy College Apparel Make Showing College Pride Too Easy The Best Places to Buy College Apparel Make Showing College Pride Too Easy   Cookie Salad Hori-07Classic Cookie Salad 3-Cheese Meatloaf3-Cheese Meatloaf Kentucky Hot Brown SlidersKentucky Hot Brown Sliders Braised Broccoli and BeansBraised Broccoli and Beans Strawberry Avocado SaladStrawberry Avocado Salad Copycat Pillsbury Cinnamon Roll Icing Korean Honey Butter Potatoes Colonial Vegetable Pottage Cauliflower Paneer FrittersCauliflower Paneer Fritters Iowa Party Bites Hori-09Iowa Party Bites Pumpkin Oreo Pie Icelandic Pylsa Tomato Soup

    Recipe Tin Project: Kentucky Pecan Pie A classic pie from an old recipe card. Kristy Norrell by1 Kristy Norrell hearts When you share or print a 12 Tomatoes recipe, you’re making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More Pecan Pie is as classic as pie gets, so when I saw this old recipe card I knew I had to make it. And besides, this wasn’t just any Pecan Pie, this was Kentucky Pecan Pie, which seemed even more enticing. As far as I’m concerned, pie is at its best when it’s nostalgic and that’s just what this pie is. And only seven ingredients? Count me in. This recipe card came to me through the Recipe Tin Project, a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards. This card has a sweet little illustration in the top left corner with a steaming kettle and a few veggies in primary colors. It doesn’t say who the recipe is from but it’s written in blue ink in a cursive that’s straight up and down and easy to read. The ingredients are listed on the right, the directions on the left, which is also very easy to read. (Not all these cards are.) There’s no pastry crust recipe, so you can use your favorite, or a storebought shell if you’re looking to save some time. (I was and so I did.) The card tells you quite simply to just combine the first ingredients and mix well, which is the corn syrup, dark brown sugar, salt, butter (or margarine), vanilla, and eggs (beaten). I used butter and after consulting some other pecan pie recipes, I figured that it was meant to be melted. After all, even softened butter wouldn’t mix well into the rest of the liquidy list. You pour that into an unbaked pie crust… And then you top it with a heaping cup of pecans. It tells you to sprinkle them over the top, but I got a little neater with it. And then you bake. The card says forty-five minutes but I probably could’ve gone a little bit longer, to be honest. This was ooey-gooey stuff. Pecan Pie is nearly always sticky and ooey-gooey, I guess, but this could’ve set a little bit more. I don’t know what’s Kentuckian about this pie, but I will say that I liked it better than a lot of other pecan pies out there. While I often find them cloying, this one had a simple straightforward flavor that let the nuttiness of the pecans shine more than the sugar. This is one to keep coming back to! Recipe Tin Project: Kentucky Pecan Pie Yield(s): Yield 1 pie 15m prep time 45m cook time 4.8 Rated by 11 reviewers hearts When you share or print a 12 Tomatoes recipe, you’re making mealtime meaningful. 100% of the Share to Care sponsor fees fund meals for families in need. Learn More Ingredients 1 cup white corn syrup 1 cup dark brown sugar 1/3 teaspoon salt 1/3 cup butter or margarine 1 teaspoon vanilla 3 whole eggs 1 heaping cup pecans 1 unbaked 9-inch pie shell Preparation Preheat oven to 350°F. Stir together corn syrup, brown sugar, salt, and melted butter, and vanilla, and mix well. Add slightly beaten eggs and mix once more. Pour into unbaked pie shell. Sprinkle pecans over the top. Bake 45 minutes. Once cool top with whipped cream. Around the Web How Long Should I Keep My Car? How Long Should I Keep My Car? Why Google Workspace for Business is Worth the Upgrade Why Google Workspace for Business is Worth the Upgrade The Close Relationship Between Stress and Sleep The Close Relationship Between Stress and Sleep Four Ways Food Banks Are Feeding Kids Right Now Four Ways Food Banks Are Feeding Kids Right Now Get Dog Food Designed for Your Dog’s Health & Happiness Get Dog Food Designed for Your Dog’s Health & Happiness Five Destinations to Explore During Hispanic Heritage Month Five Destinations to Explore During Hispanic Heritage Month Got Plant Milk? Add These 16 Plant Milks to Your Mug for Health, Flavor, and Fro Got Plant Milk? Add These 16 Plant Milks to Your Mug for Health, Flavor, and Fro Take on a Challenge: Make Pasta Al Limone at Home Take on a Challenge: Make Pasta Al Limone at Home The Best Places to Buy College Apparel Make Showing College Pride Too Easy The Best Places to Buy College Apparel Make Showing College Pride Too Easy Cookie Salad Hori-07Classic Cookie Salad 3-Cheese Meatloaf3-Cheese Meatloaf Kentucky Hot Brown SlidersKentucky Hot Brown Sliders Braised Broccoli and BeansBraised Broccoli and Beans Strawberry Avocado SaladStrawberry Avocado Salad Copycat Pillsbury Cinnamon Roll Icing Korean Honey Butter Potatoes Colonial Vegetable Pottage Cauliflower Paneer FrittersCauliflower Paneer Fritters Iowa Party Bites Hori-09Iowa Party Bites Pumpkin Oreo Pie Icelandic Pylsa Tomato Soup

    Pecan Pie is as classic as pie gets, so when I saw this old recipe card I knew I had to make it. And besides, this wasn’t just any Pecan Pie, this was Kentucky Pecan Pie, which seemed even more enticing. As far as I’m concerned, pie is at its best when it’s nostalgic and that’s just what this pie is. And only seven ingredients? Count me in.

    Kentucky Pecan Pie Vertical 01

    This recipe card came to me through the Recipe Tin Project, a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards.

    Kentucky Pecan Pie Horizontal 06

    This card has a sweet little illustration in the top left corner with a steaming kettle and a few veggies in primary colors. It doesn’t say who the recipe is from but it’s written in blue ink in a cursive that’s straight up and down and easy to read. The ingredients are listed on the right, the directions on the left, which is also very easy to read. (Not all these cards are.)

    Kentucky Pecan Pie Horizontal 01

    There’s no pastry crust recipe, so you can use your favorite, or a storebought shell if you’re looking to save some time. (I was and so I did.) The card tells you quite simply to just combine the first ingredients and mix well, which is the corn syrup, dark brown sugar, salt, butter (or margarine), vanilla, and eggs (beaten). I used butter and after consulting some other pecan pie recipes, I figured that it was meant to be melted. After all, even softened butter wouldn’t mix well into the rest of the liquidy list.

    You pour that into an unbaked pie crust…

    Kentucky Pecan Pie Horizontal 02

    And then you top it with a heaping cup of pecans. It tells you to sprinkle them over the top, but I got a little neater with it.

    And then you bake.

    Kentucky Pecan Pie Horizontal 03

    The card says forty-five minutes but I probably could’ve gone a little bit longer, to be honest. This was ooey-gooey stuff. Pecan Pie is nearly always sticky and ooey-gooey, I guess, but this could’ve set a little bit more.

    Kentucky Pecan Pie Vertical 03

    I don’t know what’s Kentuckian about this pie, but I will say that I liked it better than a lot of other pecan pies out there. While I often find them cloying, this one had a simple straightforward flavor that let the nuttiness of the pecans shine more than the sugar. This is one to keep coming back to!

    Kentucky Pecan Pie Vertical 06

    Yield(s): Yield 1 pie

    15m prep time

    45m cook time

    4.8
    Rated by 11 reviewers
    hearts
    When you share or print a 12 Tomatoes recipe,
    you’re making mealtime meaningful.
    100% of the Share to Care sponsor fees fund meals for families in need. Learn More

     

     

     

     

     

    Ingredients
    • 1 cup white corn syrup
    • 1 cup dark brown sugar
    • 1/3 teaspoon salt
    • 1/3 cup butter or margarine
    • 1 teaspoon vanilla
    • 3 whole eggs
    • 1 heaping cup pecans
    • 1 unbaked 9-inch pie shell
    Preparation
    1. Preheat oven to 350°F.
    2. Stir together corn syrup, brown sugar, salt, and melted butter, and vanilla, and mix well.
    3. Add slightly beaten eggs and mix once more. Pour into unbaked pie shell. Sprinkle pecans over the top.
    4. Bake 45 minutes. Once cool top with whipped cream.