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  • Oatmeal Apple Cocoa Cake

    Oatmeal Apple Cocoa Cake

    Oatmeal Apple Cocoa Cake

    Table of Contents

    Ingredients:

      • 1 cup oatmeal (rolled or quick oats)
      • 4 apples (peeled and grated)
      • 4 eggs
      • 50 g cocoa powder (unsweetened)
      • 1 tsp baking powder
    • 3 tbsp coconut oil (melted)

    Directions:

      1. Preheat the Oven:
          • Preheat your oven to 180°C (360°F).
          • Grease a cake tin or line it with parchment paper.

         

      2. Prepare the Apples:
        • Peel and grate the apples. Set them aside.
      1. Mix Dry Ingredients:
        • In a large mixing bowl, combine the oatmeal, cocoa powder, and baking powder.
      2. Prepare the Wet Ingredients:
          • In another bowl, whisk the eggs together until well beaten.

         

        • Add the melted coconut oil to the eggs and mix well.
      3. Combine Wet and Dry Ingredients:
          • Gradually add the egg and coconut oil mixture into the dry ingredients.

         

        • Stir in the grated apples until the batter is well combined.
      4. Transfer to Cake Tin:
          • Pour the batter into the prepared cake tin, spreading it evenly.

         

      5. Bake:
        • Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
      1. Cool and Serve:
        • Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
        • Slice and enjoy!

    Serving Suggestions:

      • Serve the cake warm with a dollop of yogurt or whipped cream.
      • Sprinkle with powdered sugar or drizzle with a bit of honey for added sweetness.
      • Enjoy it with a cup of coffee or tea for a cozy afternoon treat.

    Cooking Tips:

    • If you prefer a sweeter cake, you can add a natural sweetener like honey or maple syrup to the batter.
    • For added texture, you can mix in nuts, raisins, or chocolate chips.

    Nutritional Benefits:

      • Oatmeal: Rich in fiber and helps regulate blood sugar.
    • Apples: Provide natural sweetness and are a great source of vitamins and antioxidants.
    • Cocoa: Contains powerful antioxidants and adds a rich chocolate flavor without added sugar.

    Dietary Information:

      • Gluten-Free: As long as you use certified gluten-free oats.
    • Refined Sugar-Free: The sweetness comes from the apples and cocoa.

    Storage:

    • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
    • You can also freeze slices for up to 3 months. Reheat in the oven or microwave before serving.
  • Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

    Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

    heesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

    Table of Contents

    Ingredients

    For these delectable flatbreads, you’ll need:

    • 1 carrot (about 4 oz or 115 g), grated
    • 1 egg
    • 5.3 oz (150 g) mozzarella cheese, grated
    • 1 clove garlic, minced
    • Salt to taste
    • Pepper to taste
    • 2 tbsp (8 g) fresh parsley, chopped
    • Seasoning mix:
    • 1 tsp (5 g) sesame seeds
    • 1 tsp (5 g) poppy seeds
    • 1/2 tsp (2.5 g) dried herbs (such as oregano, thyme, or an Italian blend)

    Detailed Instructions

    1. Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving a crispy exterior while maintaining a soft, cheesy interior. If you have a pizza stone, place it in the oven now to heat up – it will help create an extra crispy bottom for your flatbreads.
    2. In a large mixing bowl, combine the grated carrot, egg, grated mozzarella cheese, minced garlic, salt, pepper, and chopped fresh parsley. The key to this step is ensuring all ingredients are well incorporated. I recommend using your hands (make sure they’re clean!) to mix everything thoroughly. The warmth of your hands will help the cheese begin to melt slightly, binding the ingredients together.
    3. Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
    4. Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
    5. In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
    6. Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
    7. Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.
    See also  Oatmeal, Apple, Yogurt, and Blueberry Cake

    Serving Suggestions

    These Cheesy Carrot Flatbreads are best enjoyed warm, right out of the oven. Their versatility makes them suitable for a variety of occasions:

    • As an appetizer: Cut them into smaller pieces and serve with a side of tzatziki or hummus for dipping.
    • For lunch: Top with a handful of arugula and a drizzle of olive oil for a light yet satisfying meal.
    • As a side dish: Serve alongside a hearty soup or salad for a complete dinner.
    • For breakfast: Top with a poached egg and some smashed avocado for a nutritious start to your day.

    Nutrition Information

    Each Cheesy Carrot Flatbread (1/4 of the recipe) contains approximately:

    • Calories: 180
    • Protein: 12g
    • Carbohydrates: 5g
    • Fat: 13g
    • Fiber: 1g
    • Sodium: 300mg (varies based on how much salt is added)
  • Marry Me Chicken Soup

    Marry Me Chicken Soup

    Marry Me Chicken Soup

    Marry Me Chicken Soup – There’s a certain magic to recipes that get passed around with whispered promises of romance. “Marry Me Chicken Soup” is one of those dishes, a warm, hearty bowl of comfort that’s said to be so good, it might just inspire a proposal. It’s not just a soup—it’s a love story simmered to perfection.

    Ingredients for Marry Me Chicken Soup

     

    Olive Oil: For sautéing and adding a rich flavor.

    Chicken: Boneless, skinless chicken breasts or thighs diced into 1-inch pieces.

    Italian Seasoning: Adds an aromatic herb blend; use in two stages.

    Salt and Pepper: Season to taste.

    Carrots, Celery, Onions: Essential base for a hearty soup.

    Sundried Tomatoes: Adds a tangy, rich depth to the soup.

    Garlic: Freshly minced for bold flavor.

    Flour: Used as a thickening agent.

    Tomato Paste (Optional): Enhances the tomato flavor and adds color.

    Chicken Broth: Provides the liquid base; start with 6 cups and adjust as needed.

    Pasta: Small Italian shells or any preferred type; adds substance.

    Heavy Whipping Cream: For a creamy texture.

    Parmesan Reggiano Cheese: Adds a nutty, savory flavor; adjust quantity as preferred.

    Fresh Spinach: Adds a fresh, vibrant green to the soup.

    How to Prepare This Chicken Soup for Marriage Step 1:

    In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the diced chicken, salt, pepper, and 1 teaspoon of Italian seasoning. Cook for 4–5 minutes, or until browned on all sides.

    Step 2:

    Sauté the celery, carrots, onions, sun-dried tomatoes, and minced garlic in the same pot. Cook for 3–4 minutes, or until the vegetables are transparent.

    Step 3:

    To prevent lumps, sprinkle the flour gradually while stirring continuously. Add tomato paste now, if using.

    Step 4:

    Deglaze the pan by whisking in chicken broth gradually. Stir until lump-free and smooth.

    Bring the mixture to a rolling boil in step five.

    Add pasta, salt, pepper, and the remaining Italian spice. Cover, lower the heat, and simmer until the chicken is cooked through and the pasta is al dente, about 20 minutes. As an alternative, boil the pasta separately and then add it last.

    Step 6:

    Add fresh spinach, grated Parmesan, and heavy cream. Give the soup five more minutes to simmer.

    Step 7:

    Before serving, taste the soup and adjust the seasoning as necessary.

    Options for Storage Refrigerator: You can keep your chilled soup for up to four days in an airtight container. It is ideal for easy dinners or quick lunches because it reheats wonderfully in the microwave or on the stovetop.

  • Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Famous No-Oven Banana Chocolate Dessert

    Table of Contents

    Ingredients

    • 1 banana
    • 20 g butter
    • 1 tablespoon sugar
    • 1 egg
    • 50 g sugar
    • A pinch of salt
    • 50 ml vegetable oil
    • 150 ml milk
    • 8 g vanilla sugar
    • 130 g flour
    • 20 g cocoa powder
    • 8 g baking powder

    Instructions

    Prepare the Pan

    1. Grease the Pan: Start by greasing a pan with 20 g of butter. Ensure the butter is spread evenly to prevent sticking.
    2. Sprinkle with Sugar: Sprinkle 1 tablespoon of sugar evenly over the buttered surface. This creates a caramelized base for the bananas.

    Slice the Banana

    1. Cut the Banana: Slice the banana into even pieces and place them in a single layer on the bottom of the prepared pan. Make sure the slices are evenly distributed.

    Make the Batter

    1. Whisk Wet Ingredients: In a separate mixing bowl, whisk together 1 egg, 50 g of sugar, and a pinch of salt until well combined.
    2. Add Liquids: Stir in 50 ml of vegetable oil, 150 ml of milk, and 8 g of vanilla sugar. Mix until all the ingredients are well incorporated.

    Combine Dry Ingredients

    1. Mix Dry Ingredients: In another bowl, whisk together 130 g of flour, 20 g of cocoa powder, and 8 g of baking powder. Ensure the mixture is free of lumps.

    Combine Wet and Dry Ingredients

    1. Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the batter remains light and airy.
    See also  Cauliflower Meatballs: A Delicious Alternative to Meat

    Cook on the Stovetop

    1. Pour Batter: Pour the batter evenly over the banana slices in the prepared pan. Spread it out to cover the bananas completely.
    2. Cover and Cook: Cover the pan with a lid and place it over low heat. Cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the heat to prevent burning; adjust as necessary.

    Serving

    1. Cool Slightly: Allow the dessert to cool slightly in the pan before slicing.
    2. Serve: Serve warm or at room temperature. You can enjoy it as is, or with a dollop of whipped cream or a scoop of ice cream for extra indulgence.

    Tips and Notes

    • Pan Size and Heat: The cooking time may vary depending on the size of your pan and the heat of your stovetop. Adjust accordingly and keep an eye on the dessert as it cooks.
    • Topping Ideas: For added texture and flavor, consider topping the dessert with nuts, chocolate chips, or a dusting of powdered sugar before serving.
    • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
  • Salt Crackers & Salt Cookies! (No Egg, No Butter!

    Salt Crackers & Salt Cookies! (No Egg, No Butter!

    Salt Crackers & Salt Cookies! (No Egg, No Butter!

    Table of Contents

    **Ingredients:**

    • – 100 ml lukewarm water
    • – 5 g dry yeast
    • – 1 tsp sugar
    • – 250 g flour (about 2 cups)
    • – 1 tsp baking powder
    • – 1 tbsp vegetable oil
    • – 1-2 tbsp poppy seeds
    • – 50-70 g grated cheese (cheddar, parmesan, or any firm cheese)
    • – 1/2 tsp salt (for dough)
    • – Extra salt for sprinkling (optional)
    • – Water and oil mixture (for brushing)

    **Instructions:**

    1. **Activate Yeast**: Mix warm water, yeast, and sugar. Let it foam for 5–10 mins.
    2. **Make Dough**: Combine flour, baking powder, and salt. Add foamy yeast and oil, then knead until smooth.
    3. **Add Flavour**: Mix in cheese and poppy seeds.
    4. **Roll & Cut**: Preheat to 180°C. Roll dough to 1/8 inch, and cut into shapes.
    5. **Brush & Bake**: Brush with water-oil mix, sprinkle extra salt if desired. Bake for 20–25 mins until golden.
    6. **Cool & Serve**: Let cool completely, then store in an airtight jar.
    **Serving Tips**: Pair with dips like guacamole or cheese spreads for an extra treat!
  • Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Table of Contents

    Ingredients:

    • Raisins: 50 g (1/3 cup)
    • Hot Water: Enough to soak the raisins
    • Apples: 2 large, peeled and chopped
    • Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
    • Eggs: 2 large
    • Cinnamon: 1 teaspoon
    • Baking Powder: 6 g (1 1/2 teaspoons)
    • Walnuts: 30 g (1/4 cup), chopped
    • Pan Size: 20 x 8 cm (8 x 3 inches)

    Directions:

    1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
    2. Preheat Oven: Preheat your oven to 180°C (360°F).
    3. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
    4. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
    5. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
    6. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

    Serving Suggestions:

    • Enjoy as a nutritious snack or breakfast bar.
    • Pair with a cup of tea or coffee.

    Cooking Tips:

    • Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
    • Check Doneness: Use a toothpick to check if the bars are baked through.

    Nutritional Benefits:

    • Oats: Rich in fiber and protein.
    • Apples: Provide vitamins and natural sweetness.
    • Walnuts: Add healthy fats and protein.
    See also  German Apple Oatmeal Bake

    Dietary Information:

    • Gluten-Free: Ensure oats are certified gluten-free.
    • Contains Nuts: From walnuts.
    • Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.

    Nutritional Facts (per bar, based on 12 bars):

    • Calories: 150 kcal
    • Carbohydrates: 22 g
    • Protein: 4 g
    • Fat: 6 g
    • Fiber: 3 g
    • Sugar: 10 g

    Storage:

    • Room Temperature: Store in an airtight container for up to 4 days.
    • Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
    • Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.

    Why You’ll Love This Recipe:

    • Healthy Ingredients: Packed with fruits, oats, and nuts.
    • Gluten-Free: Suitable for those with gluten sensitivities.
    • Easy to Make: Minimal prep time and no special equipment required.
    • Deliciously Satisfying: A perfect balance of sweet and nutty flavors.
  • Homemade Energy Bars

    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. 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. 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. 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. 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. 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.
  • Cheap and Tasty Pasta Recipe

    Cheap and Tasty Pasta Recipe

    Cheap and Tasty Pasta Recipe

    Table of Contents

    Ingredients

    • 200g pasta
    • 6 eggs
    • Salt and pepper, to taste
    • 4 tbsp butter
    • 70g Parmesan cheese, grated
    • 100g bacon, chopped

    Instructions

    Cook the Pasta:
    Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. This means the pasta should be cooked through but still firm to the bite. Drain the pasta and set it aside, making sure to reserve a little pasta water in case you need it later.

    Prepare the Egg Mixture:

    While the pasta is cooking, crack the eggs into a medium-sized bowl. Season with salt and pepper. Whisk the eggs thoroughly until the mixture is well combined and slightly frothy. This step is crucial as it ensures the eggs blend smoothly with the pasta, creating a creamy texture.

    Cook the Bacon:

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped bacon and cook it until it becomes crispy and golden brown, about 5 minutes. The bacon not only adds a crunchy texture but also infuses the dish with a savory, smoky flavor. Once cooked, remove the bacon from the skillet and set it aside on a paper towel to drain any excess fat.

    Combine Pasta and Eggs:

    In the same skillet, add the remaining 2 tablespoons of butter and let it melt over medium heat. Add the drained pasta to the skillet and toss it to coat with the melted butter. This step helps to add flavor and prevents the pasta from sticking together.
    Slowly pour the egg mixture over the pasta, stirring quickly and continuously. The heat from the pasta will gently cook the eggs, transforming them into a creamy sauce that clings to the noodles. Be sure to stir constantly to avoid scrambling the eggs and to ensure an even, creamy texture.

    See also  Air Fryer Soft Boiled Eggs

    Finish with Bacon and Parmesan:
    Add the cooked bacon back into the skillet with the pasta. Stir well to combine, ensuring the bacon is evenly distributed throughout the dish.
    Sprinkle the grated Parmesan cheese over the top of the pasta and toss everything together. The cheese melts into the sauce, enhancing its creaminess and adding a rich, cheesy flavor. Allow the pasta to cook for an additional 2-3 minutes until everything is heated through and the cheese is fully melted.

    Serve:

    Transfer the pasta to a serving dish or individual plates. Garnish with extra Parmesan cheese if desired and serve immediately. This dish pairs wonderfully with a side salad or garlic bread for a complete meal.

    Tips for the Perfect Pasta
    Egg Mixture: Ensure that the eggs are well-whisked to achieve a smooth and creamy sauce. This prevents any lumps and helps the eggs blend seamlessly with the pasta.
    Pasta: Cook the pasta until al dente for the best texture. This will keep the noodles firm and prevent them from becoming mushy when mixed with the egg sauce.
    Butter: The butter adds richness to the pasta. Make sure it is melted and evenly

  • Bailey’s Mint Chocolate Dream Parfaits

    Bailey’s Mint Chocolate Dream Parfaits

    Ingredients:
    – 1 cup chocolate cookie crumbs
    – ½ cup powdered sugar
    – ¼ cup unsalted butter, melted
    – 1 ½ cups heavy cream
    – ½ cup Baileys Irish Cream (or non-alcoholic Irish cream for a family-friendly version)
    – 1 teaspoon peppermint extract
    – Green food coloring (optional, for a festive touch)
    – Chocolate shavings (for garnish)
    – Fresh mint leaves (for garnish)

    Instructions:

    1. Prepare the Crust:
    – In a bowl, combine chocolate cookie crumbs with melted butter until well mixed.
    – Press the mixture evenly into the bottom of serving glasses or bowls to create a crust.

    – Chill the crust in the refrigerator while preparing the cream layer.

    2. Prepare the Minty Baileys Cream Layer:

    – In a large bowl, whip the heavy cream until it begins to thicken.
    – Add Baileys Irish Cream, peppermint extract, and powdered sugar.
    – Continue whipping until stiff peaks form.
    – If desired, add a few drops of green food coloring and gently fold it into the cream for a festive look.

    3. Assemble the Parfaits:
    – Spoon or pipe a layer of the minty Baileys cream over the chilled chocolate cookie crust.
    – Add additional layers of the cream mixture, smoothing each layer evenly.

    4. Garnish:
    – Top each parfait with chocolate shavings and fresh mint leaves for a beautiful presentation.

    5. Serve and Enjoy:
    – Chill the parfaits in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

    Nutritional Information (per serving):
    – Calories: Approximately 320
    – Carbohydrates: 28g
    – Protein: 4g
    – Fat: 22g

    Preparation time: 20 minutes | Cooking time: 0 minutes.

  • WATERMELON +LEMON +GINGER

    WATERMELON +LEMON +GINGER

    -Ingredients:
    2 cups fresh watermelon, diced
    Juice of 1 lemon
    1 inch fresh ginger, grated
    2-3 cups cold water
    Ice cubes (optional)
    Mint leaves (optional, for garnish)
    -Instructions:
    1.Prepare the Watermelon: Cut watermelon into cubes and place in a blender.
    2.Add Lemon Juice and Ginger: Add lemon juice and grated ginger to the blender.
    3.Blend the Ingredients: Blend until smooth. Add cold water to reach desired consistency.
    4.Strain (Optional): For a smoother texture, strain through a fine mesh sieve into a pitcher.
    5.Serve and Enjoy: Pour over ice cubes in glasses. Garnish with mint leaves if desired.
    -Benefits:
    1.Hydrating and Refreshing: Perfect for staying hydrated, especially in hot weather.
    2.Boosts Digestion and Metabolism: Supports fat-burning and weight loss.
    3. Rich in Antioxidants: Reduces inflammation and supports overall health.
    4.Low in Calories: Ideal for managing weight and reducing calorie intake.

  • Here is a recipe for Angel Chicken Rice Casserole that you can make

    Here is a recipe for Angel Chicken Rice Casserole that you can make

    List of ingredients:

    4 chicken breasts without bones or skin
    1 packet of powdered Italian salad dressing mix
    1 can of mushroom soup (10.75 ounces)
    1/2 cup of chicken broth 4 ounces of softened cream cheese
    1/2 cup of sour cream
    2 cups of cooked rice, either white or brown.
    1/4 cup of shredded Parmesan cheese 2 tablespoons of butter
    1 tablespoon of olive oil
    1 cup of grated mozzarella cheese
    1/4 teaspoon of black pepper 1/4 teaspoon of garlic powder
    Fresh parsley, if desired, for decoration.

    Directions:
    Heat your oven to 350°F (175°C) before using it.

    Cook the chicken: In a big pan, melt the butter and olive oil on medium heat. Put the chicken breasts in the pan with black pepper and garlic powder. Cook each side for 5-7 minutes until they are brown but not completely cooked. Take the chicken out of the pan and place it to the side.

    Make the sauce: In the same pan, put the Italian dressing mix, mushroom soup, chicken broth, cheese, and sour cream. Mix everything well until it is smooth and creamy. Let it cook gently for 3-5 minutes.

    Make Casserole: In a big baking dish (9×13 inches), put the cooked rice in an even layer at the bottom. Put the chicken breasts on the rice. Put the sauce on top of the chicken and rice, making sure everything is well coated.

    Put cheese on top: Spread Parmesan and mozzarella cheese on the casserole.

    Cook the casserole covered with foil in the oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.

    Serve: Add some fresh parsley on top if you like. Enjoy your Angel Chicken Rice Casserole hot!

    Tell me how it goes!

  • THE NO NAME DIP

    THE NO NAME DIP

    The No Name Dip – Alright so the other day I told you I would give you the recipe for the dip that I made for trivia night. According to Nick this dip has “no name”. So I have dubbed it the “no name dip”. Original, I know. This dip is super easy and cheap to make. It seriously only contains four

    Ingredients

    ingredients. Four.

    What you need:

    16 oz sour cream (I know the one in the picture is two 8oz but that’s because the store I went to didn’t have the 16oz of the kind I like)

    Real bacon bits. Make sure they are real. I used fake ones one time and it was the WORST thing I have ever tasted.

    Shredded cheese. I prefer cheddar jack but I’m sure whatever kind you want to add would work.

    A dry ranch packet. They make different flavored ones but I would go with the original.

    Preparation

    How To Make The No Name Dip:

    Just mix all of that together and viola, your dip is done. It looks kind of like throw up but I promise it’s amazing. What I do is add the sour cream and then mix in the ranch. After mixing those together I add in the bacon bits and stir. And after all of that is stirred together I mix in the entire thing of cheese.

    Eat with whatever kind of crackers or chips you would like. And try not to eat the entire thing in one sitting. Which I would do if Nick wouldn’t make fun of me. Good thing I don’t live on my own or I would only eat this dip, ice cream, and cookies. Whatev.

  • An Amish mate of mine swung by with these chaps at our potluck and they were a smash hit!

    An Amish mate of mine swung by with these chaps at our potluck and they were a smash hit!

    Make a copy of this dish.

    Delicious and easy to make, this recipe for Amish Onion Fritters with Chive Dip is ideal for parties or a night in with the family since it provides a crisp, warm snack. These fritters capture the spirit of sharing a meal together and using healthy foods; they come from the welcoming kitchens of Amish communities, who are famous for their humble, home-cooked cuisine. You may bring the family together over a shared experience of tastes by adding them to your culinary lineup; they provide a rustic touch to the table.

    Even when enjoyed solo, these crispy fritters really shine when paired with matching sides. To cut through the thick onion flavor, try serving them with a bowl of creamy tomato soup or a crisp green salad. Griddle some sausages or roast some chicken to make a heartier dinner. Make sure the chive dip is in the middle so everyone can dig in!

    Served with a chives dip, these Amish onion fritters make four.

    What You Need:

    2 big finely sliced onions

    One cup of all-purpose batter

    2 teaspoons of baking soda

    One teaspoon of salt

    one-half teaspoon of black pepper

    Beat one egg.

    one and a half cups of cream

    Fry pan oil

    Just for the chive dip:

    3 tablespoons sour cream

    1/4 cup of chives, finely chopped

    1/3 cup of lemon juice

    Optional seasonings: salt & pepper

    What to do

    1. In a large basin, combine the flour, baking soda, salt, and pepper.

    2. Blend the milk and beaten egg into a batter by stirring constantly.

    3. Coat the sliced onions thoroughly by adding them to the batter and stirring.

    4. In a large skillet set over medium heat, warm the oil.

    After the oil has heated, drop spoonfuls of the onion batter into it and cook for two or three minutes each side, or until crispy and golden.

    Sixth, shake off excess oil and pat fritters dry with paper towels.

    7. In a separate dish, mix together the sour cream, chives, and lemon juice to make the chive dip. Add salt and pepper according to your preference.

    8. Arrange the heated fritters in a platter and offer the chive dip alongside.

    Tips and Variations

    In order to give this traditional dish a modern spin, try mixing in a teaspoon of smoky paprika or garlic powder with the batter. Avoid the usual meat pairings and put more emphasis on veggie sides or a substantial bean salad if you’re serving vegetarians. To make a dip that doesn’t include dairy, just mix cashews with water. Then, add garlic, chives, and lemon juice according to your taste.

  • If I had my way, I’d eat this on repeat every day

    If I had my way, I’d eat this on repeat every day

    Ingredients

    1 container of chilled biscuit dough (16 oz.)

    Twelve cubes of mozzarella cheese, measuring about one inch each

    2 minced garlic cloves and 4 tablespoons of melted butter

    a teaspoon of Italian seasoning

    1/4 cup of Parmesan cheese, grated

    To dip in marinara sauce

    Preparation

    To begin, bring the oven temperature up to 375 degrees Fahrenheit (190 degrees Celsius). Prep a muffin pan by greasing it.

    Flatten out the biscuit dough pieces and center each with a cube of mozzarella. Tightly bind the edges of the dough as you wrap it around the cheese.

    Third, combine the melted butter, garlic powder, and Italian seasoning in a small bowl.

    Sprinkle grated Parmesan cheese on top of each biscuit bomb after dipping it in the butter mixture. Make sure you use muffin tin cups for each bomb.

    5. Preheat the oven to 10 to 12 minutes, or until a golden brown color appears.

    6. Take out of the oven and let it cool for a little while before you eat. Warm and serve with marinara sauce on the side.

    Changes and Hints

    Spice up the butter mixture with diced jalapeños or a pinch of red pepper flakes for an extra kick. For those who like their cheeses on the cheesier side, you may substitute shredded cheddar or Gouda for part of the mozzarella. For herb lovers, a sprinkle of parsley or basil, just diced, may do wonders for the taste.

  • Cheesy Garlic Breadsticks

    Cheesy Garlic Breadsticks

    Ingredients

    1 pound of pizza dough, either handmade or purchased

    2-tbsp melted unsalted butter

    2 minced garlic cloves

    1/2 teaspoon of salt

    one-fourth of a teaspoon of pepper

    One cup of mozzarella cheese, shredded

    a quarter cup of Parmesan cheese, grated

    One teaspoon of dried oregano, if desired

    If desired, serve with marinara sauce for dipping.

    Preparation

    Get the oven ready: Set the oven temperature to 425°F, or 220°C. Grease or line a baking sheet with parchment paper.

    Roll out the dough: Flatten the pizza dough to the thickness you like on a board dusted with flour. Roll it out to a thickness of around 1/2 inch if you desire breadsticks that are thicker. Flatten the dough slightly to get thinner breadsticks.

    Dividing into sticks: To make the dough strips, use a pizza cutter or a sharp knife and cut them approximately 1 inch wide.

    Get the garlic butter ready with: Put the melted butter, garlic powder, salt, and pepper into a small bowl and stir to combine.

    The dough should be brushed: Spread the garlic butter mixture over the dough strips’ surfaces.

    For the cheese topping, evenly distribute the shredded mozzarella cheese over the dough strips. Next, finish by topping with grated Parmesan.

    Season: If you want to add a little more flavor to the cheese, you may sprinkle some dried oregano on top.

    Carefully twist each strip of dough and arrange them on the baking sheet that has been prepared, making sure to leave some space between each breadstick.

    Prep the oven to 400 degrees Fahrenheit. Bake the breadsticks for 12 to 15 minutes, or until they get a golden brown color and the cheese is melted and bubbling.

    After a few minutes of cooling, serve the breadsticks straight from the oven. If preferred, serve warm and dip with marinara sauce.

    These Cheesy Garlic Breadsticks are really mouthwatering.