Indulge in the delightful combination of fluffy pancakes and creamy custard without the need for an oven or any special kitchen equipment. This custard cream pancake recipe is perfect for breakfast or brunch, offering a sweet and satisfying treat that’s easy to prepare at home. With simple ingredients and straightforward steps, you can enjoy a homemade dessert that’s sure to impress your family and friends.

Preparation Time: 40 minutes

Dough Ingredients:
180g cake flour (soft flour)
2 eggs
200g milk
30g sugar
2g salt
30g cooking oil
3g baking powder
Custard Cream Ingredients:
3 egg yolks
300g milk
60g sugar
20g corn starch

Instructions:

Prepare the Pancake Dough:
In a large bowl, combine the cake flour and baking powder.
In a separate bowl, beat the eggs with sugar and salt until the mixture is smooth.
Gradually add the milk and cooking oil to the egg mixture, stirring continuously.
Mix the wet ingredients into the dry ingredients until the batter is smooth. Be careful not to overmix to keep the pancakes fluffy.
Make the Custard Cream:
In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour in the milk, whisking constantly to prevent lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a custard. Once thick, remove from heat and let cool.
Cook the Pancakes:
Heat a non-stick frying pan over medium heat and lightly oil the surface.
Pour a scoop of batter onto the pan. Cook until bubbles form on the surface and the edges start to look set, then flip and cook the other side until golden brown. Repeat with the remaining batter.
Assemble the Pancakes:
Place a pancake on a plate, spread a layer of custard cream over it, and cover with another pancake. Repeat layering if desired.
Serve:
Serve the custard cream pancakes warm. Optionally, you can dust them with powdered sugar or top with fresh fruits for added flavor.

Serving Suggestions:
Dust with powdered sugar
Top with fresh fruits such as berries or banana slices
Drizzle with honey or maple syrup
Add a dollop of whipped cream for extra indulgence
Cooking Tips:
For fluffier pancakes, ensure not to overmix the batter.
Use a non-stick pan to prevent pancakes from sticking and for easy flipping.
Cook pancakes on medium heat to avoid burning and ensure even cooking.
Nutritional Benefits:
Eggs provide high-quality protein and essential vitamins.
Milk adds calcium and vitamin D.
Using cake flour results in lighter, fluffier pancakes compared to all-purpose flour.
Dietary Information:
This recipe is vegetarian-friendly.
For a dairy-free option, substitute milk with almond or soy milk.
To make it gluten-free, use gluten-free cake flour.
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Custard cream can be refrigerated separately in an airtight container for up to 2 days.
Reheat pancakes in a non-stick pan over low heat or in the microwave.
Why You’ll Love This Recipe:
Easy to make with common ingredients.
No need for an oven or special equipment.
Delicious combination of fluffy pancakes and creamy custard.
Versatile and can be customized with your favorite toppings.
Conclusion:
This custard cream pancake recipe is a delightful treat that brings the comfort of homemade dessert without the fuss. Perfect for any time of day, these pancakes are sure to become a family favorite. Enjoy them warm with your preferred toppings and savor the sweet, creamy goodness in every bite.

Ingredients:

• • 40 grams butter
  • 15 grams cocoa powder
  • 2 bananas

• • 1 egg yolk
  • 150 ml milk
  • 25 grams cornstarch

• • 200 ml whipped cream
  • 80 grams chocolate
  • Optional for crust:
    • • 50 grams biscuits, crushed

     

    • 20 grams melted butter
  • Optional for enhanced flavor:
    • • 60 grams sugar

     

    • 2 teaspoons instant coffee
    • 50 ml water

• Optional for garnish:
  • White chocolate, grated

Directions:

1. 1. In a saucepan, melt the butter over low heat. Add the cocoa powder and stir until well combined.
   2. Peel and mash the bananas; add to the saucepan and cook until soft.
   3. In a separate bowl, whisk the egg yolk with milk and cornstarch until smooth. Gradually pour this mixture into the saucepan with the bananas, stirring constantly until the mixture thickens. Remove from heat and allow to cool.

1. 1. Whip the cream to stiff peaks. Gently fold the whipped cream and melted chocolate into the cooled banana mixture.
   2. If using, mix the crushed biscuits with melted butter and press into the bottom of serving glasses for a crust. Pour the banana mixture over the crust.
   3. Refrigerate for at least 20 minutes or until set. Garnish with grated white chocolate before serving.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes + chilling
Kcal: 380 kcal per serving | Servings: 4 servings

No Oven RWhat Makes No-Bake Banana Bliss Special?equired:

• • One of the greatest advantages of this recipe is its no-bake nature, making it ideal for warm days or when oven access is limited.

• Quick Preparation: Ready in just about 20 minutes, this dessert is about swift gratification. It’s perfect for last-minute guests or sudden dessert cravings.
• Flavorful Combination: The blend of bananas and chocolate creates a timeless flavor combination that is both comforting and indulgent.

Ingredient Insights

• • Bananas: They provide a natural sweetness and creaminess to the dessert, reducing the need for added sugars. Bananas are also rich in potassium and dietary fiber, offering a nutritious boost.
  • Cocoa Powder: Gives a deep chocolate flavor that complements the sweetness of the bananas.
  • Whipped Cream: Adds lightness and volume to the dessert, creating a luscious texture that enhances the overall mouthfeel.

Step-by-Step Guide to Perfection

1. 1. Melt and Mix: Start by gently melting the butter and blending it with cocoa powder to create a smooth chocolate base.
   2. Banana Mash: Incorporate mashed bananas into the chocolate mixture, ensuring they’re well combined and cook to a soft consistency.

1. Egg Yolk Blend: Whisk the egg yolk with milk and cornstarch separately to ensure no lumps remain, then integrate this mixture with the banana-chocolate mix for thickening.
2. Fold and Chill: Once the base is cool, fold in the whipped cream and melted chocolate for an airy, fluffy texture. Chill until set to firm up the dessert’s structure.

Serving Suggestions

Serve this blissful dessert in elegant glasses to highlight its layers and textures. Garnish with grated white chocolate or a sprinkle of cocoa powder for an extra touch of luxury. For a festive twist, add a dollop of caramel or a drizzle of chocolate syrup.

Ingredients
Ingredients for the sourdough:
3 grams of fresh yeast
90 grams of lukewarm water
140 grams of flour
Ingredients for the final dough:
sourdough
3 egg yolks
15 grams of milk
30 grams of sugar
20 gr of fresh yeast
125 grams of flour
two pinches of salt
30 grams of butter
Ingredients for the coverage:
100 gr of couverture chocolate
1 teaspoon butter
3 tablespoons of milk
50 gr of icing sugar
Preparation
1. At first we mix all the ingredients of the sourdough in a bowl, make a ball and leave it covered with a cloth in a warm place, until it doubles its volume (more or less 1 hour).
2. After that time we put the milk with the dissolved yeast, the yolks, the sugar and, on top, the sourdough and the flour with the salt in the pan of the bread maker. We put the program “only kneading”. 10 minutes after starting the kneading, we added the butter that we were missing. When we see that all the dough is a perfect ball, we take it out to a bowl (greased with oil) and let it rise again until it doubles the volume (1h).
3. Then we punch the dough to degas and divide it into 11 portions. We make a ball with each of them and with our fingers we make a hole in the center. Let rise on baking paper. This time the leavening will take much less time, just half an hour.
4. We heat oil and fry our donuts and remove them on absorbent paper.
5. We put all the ingredients of the coverage in a deep plate and we put it in the microwave for 1 minute. After that time we open and mix well, so that the coverage is all united. If necessary, we put the micro 2 more minutes.
6. We take the donuts and dip them in the coverage. Then we leave them on a rack to cool, until the time to consume them.

Ingredients
CAKE
1 box yellow cake mix
1 box vanilla pudding 3-ounce box that’s not sugar-free
4 eggs
1/2 cup oil
1 cup milk
1 can crushed pineapple 16 ounces, undrained
1 cup sugar
FROSTING
1 package cream cheese 8 ounces, softened to room temperature
1/2 cup butter softened to room temperature
3 cups confectioner’s sugar
1/2 cup chopped pecans optional
(You can also add a teaspoon of vanilla extract to the frosting if you like)
How To Make Elvis Presley Sheet Cake
Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk
Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop. Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved. Remove from heat.
1 can crushed pineapple,1 cup sugar
Once the cake is done, remove the dish from the oven and poke holes all over the top with a fork. While the cake is still hot, pour the hot pineapple mixture over the top and spread to cover. Let cool.
For frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner’s sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
1 package cream cheese,1/2 cup butter,3 cups confectioner’s sugar,1/2 cup chopped pecans
Drop dollops of the icing onto the top of the cooled cake. Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle the finished cake with additional pecans, if desired.

Ingredients:

• 400 grams of shredded cabbage: Cabbage a vegetable of modest calorie content, is a nutritional powerhouse brimming with fiber and essential nutrients. Its abundant fiber content facilitates the gradual absorption of glucose into the bloodstream, thereby playing a pivotal role in stabilizing blood sugar levels.

• 1 sizable onion finely diced: Onions, renowned for their pungent flavor, harbor a wealth of sulfur compounds that work synergistically to enhance insulin sensitivity. By augmenting cellular glucose utilization, these compounds assist in the regulation of blood sugar levels, promoting metabolic balance.
• 3 cloves of minced garlic: Garlic celebrated for its distinctive aroma and flavor, conceals within its cloves a potent ally in the battle against blood sugar fluctuations. Allicin, a compound abundant in garlic, demonstrates remarkable potential in reducing blood sugar levels by amplifying insulin sensitivity and mitigating insulin resistance.
• 7 medium-sized mushrooms thinly sliced: Mushrooms, humble in carbohydrate content yet rich in antioxidants and fiber, emerge as formidable contenders in the quest for blood sugar regulation. Their antioxidant prowess and fiber-rich composition collectively contribute to the modulation of blood sugar levels and the enhancement of insulin sensitivity.
• 1 bell pepper finely diced: Vibrant bell peppers, a treasure trove of vitamin C, emerge as indispensable allies in the crusade against erratic blood sugar levels. Vitamin C, abundant in bell peppers, exhibits a salutary effect on blood sugar regulation, fostering improved insulin sensitivity. Moreover, the fiber content inherent in bell peppers acts as a brake on glucose absorption, further fortifying their role in maintaining metabolic equilibrium.
• 3 ripe tomatoes quartered: Tomatoes, veritable reservoirs of lycopene—a potent antioxidant—emerge as champions in the pursuit of blood sugar management. Lycopene, abundant in tomatoes, is endowed with the capacity to lower blood sugar levels by assuaging inflammation and ameliorating insulin resistance, thereby furnishing a robust defense against glycemic fluctuations.

PREPARATION:

• Begin by preheating a non-stick skillet over medium heat, setting the stage for a culinary symphony. Gently introduce the shredded cabbage to the skillet, allowing it to luxuriate in the warmth. Stir intermittently, coaxing the cabbage to a state of tender succulence, a process that typically takes around 5 minutes.
• With finesse, incorporate the chopped onion into the skillet, inviting it to mingle with the evolving medley. Allow the onion to sauté until it adopts a translucent veil, an indication of its tender transformation, typically achieved in approximately 3 minutes.
• Infuse the skillet with the aromatic allure of minced garlic, an addition that promises to elevate the dish to new heights of flavor. Stirring diligently, coax the garlic to release its fragrant essence, a task accomplished within a mere 1-2 minutes.
• Introduce the sliced mushrooms to the skillet, allowing them to partake in the culinary dance. Encourage the mushrooms to relinquish their moisture and embrace a golden hue, a process that unfolds over the course of 5-7 minutes, infusing the dish with earthy richness.
• With a flourish, add the diced bell pepper to the skillet, inviting a burst of color and freshness to the ensemble. Sautee the bell pepper until it softens slightly, a transformation typically achieved within 3-4 minutes, enhancing both texture and visual appeal.
• Culminate the culinary journey by introducing the quartered tomatoes to the skillet, heralding the arrival of vibrant acidity and succulent juiciness. Allow the tomatoes to simmer and soften, coaxing them to release their luscious juices, a process that takes approximately 5 minutes, imbuing the dish with a tantalizing burst of flavor.
• With a judicious hand, season the medley with salt and pepper, infusing it with a symphony of savory notes that dance upon the palate. Taste and adjust the seasoning as needed, ensuring a harmonious balance of flavors that delights the senses.
• As the vegetables tenderize and meld together in flavorful harmony, gracefully remove the skillet from the heat, signaling the culmination of the culinary masterpiece. Serve the dish hot, inviting eager diners to savor each delectable bite of this gastronomic triumph.

Enjoy !

Ingredients:

Recipe Items

Chips, milk or dark, 2 cups

An ounce of coconut oil

Peanut butter, 1 cup creamy

1/4 cup of powdered sugar

An teaspoon of vanilla flavoring

Sea salt, if desired, for garnishing

PREPARATION:

Mold Preparation: Separate paper muffin liners and set them aside.

Melt the chocolate by mixing the chips and oil in a basin that may be heated in the microwave. Stir occasionally and cook for 30 seconds at a time in the microwave until melted and smooth.

Place a spoonful of melted chocolate into the base of each paper liner to create the bottom layer. Make a cup shape with the chocolate by gently drawing it up the sides with the back of the spoon. Ten minutes in the freezer should do the trick.

Be ready Pour the peanut butter, powdered sugar, and vanilla extract into a separate dish and stir until smooth. This will make the filling.

Add Before filling, take the baking sheet out of the freezer. Make a little space in the bottom of each chocolate cup and spoon a little peanut butter mixture on top.

If the leftover chocolate has solidified, re-melt it before sealing the cups. Spread it out evenly over the peanut butter filling. To eliminate any air bubbles and level the surface, lightly tap the tray on the counter.

As a finishing touch, you may add a pinch of sea salt to each cup for an added burst of flavor. To set, return to the freezer and continue freezing for another 15 to 20 minutes.

Put away or serve: When the peanut butter cups are solid, take them out of the paper liners. They are best enjoyed right away, although they keep well in the fridge if sealed.

In summary

Whether you’re celebrating a special event or just want to treat yourself, these homemade gourmet chocolate peanut butter cups are sure to be a hit. The combination of the chocolate’s bitterness and the peanut butter’s sweetness creates a perfect harmony, making these treats impossible to refuse. They are lovingly crafted and will delight everyone who gives them a try.

Make these delicious treats to your heart’s content, and feel free to experiment with other chocolates or add some chopped nuts to the filling for a little crunch!

Enjoy !

Ingredients:
1 1/2 cups all-purpose flour
1 cup shelled pistachios, finely chopped
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
1/4 cup milk
1 teaspoon vanilla extract
Zest of 1 lemon
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 10 servings

Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Servings:

The Berry-Vanilla Smoothie is a delightful blend of sweet, tart berries and fragrant vanilla, creating a refreshing and satisfying beverage. This smoothie typically includes a mix of berries such as strawberries, blueberries, and raspberries, combined with creamy Greek yogurt, a ripe banana for sweetness and texture, almond milk (or any milk of choice), vanilla extract, and optionally, honey or maple syrup for added sweetness.

The berries in this smoothie provide a plethora of health benefits, including antioxidants, vitamins, and fiber, while the Greek yogurt adds protein and probiotics. Almond milk serves as a dairy-free alternative rich in vitamins E and D. The smoothie’s velvety texture and harmonious blend of flavors make it a perfect choice for breakfast, a snack, or a post-workout refuel.

Garnishing the Berry-Vanilla Smoothie with fresh berries or a sprinkle of granola adds extra texture and visual appeal. It pairs well with various breakfast dishes or can be enjoyed on its own for a nutritious and delicious treat any time of day.

Ingredients

Preparation

Ingredients:

1 can of full-fat coconut milk (13.5 ounces)

2 tablespoons of cocoa powder without sugar

1/4 cup of cold water

Directions:
1. Cool the coconut milk.

Put the coconut milk can in the fridge overnight. This step is very important because it helps the cream separate from the liquid and become solid, which makes it easier to whip.

Get ready the foundation:

The following day, gently open the cold coconut milk can without shaking it. Put the hardened coconut cream into a bowl. Keep the rest of the liquid for making smoothies or other dishes.

Beat the coconut cream:
Utilize an electric mixer to beat the coconut cream until it becomes airy and fluffy, which should take around 3-5 minutes. The consistency should be like whipped cream.

4. Include Cocoa Powder:

Sprinkle the cocoa powder over the whipped coconut cream to prevent clumps. Carefully mix the cocoa into the cream until it is completely combined, being careful not to let the mixture lose air.

5. Make sure everything is the same.

If the mousse becomes too thick when you add the cocoa powder, gradually stir in some cold water, one tablespoon at a time, until you get the texture you want.

Relax:

Put the mousse in a bowl or separate cups and place it in the refrigerator for at least one hour. This helps the mousse firm up and enhance its taste.

After cooling, you can serve your chocolate mousse as it is, or add a bit of cocoa powder or coconut flakes on top for a fancier presentation.

Advantages of This Sweet Treat:

This chocolate dessert is simple to prepare and is good for you. Coconut milk is rich in vitamins and minerals, making it a good choice for people who cannot digest lactose or want to avoid dairy products. Cocoa powder, which has many antioxidants, can help improve heart health and make you feel happier.

Indulge in this rich chocolate dessert whenever you crave something sweet without feeling guilty. It shows how basic ingredients can turn into something really amazing.

Orange Loaf Cake

If you’re looking for a cake that strikes the perfect balance between citrusy freshness and indulgent sweetness, this Orange Loaf Cake is a must-try. With its soft, buttery crumb, zesty candied orange slices, and the delightful surprise of chocolate chips, this cake is an ideal treat for any occasion. Whether you’re serving it with a steaming cup of coffee for breakfast, enjoying it as an afternoon snack, or impressing guests with an after-dinner dessert, this loaf cake will bring a touch of sunshine to your table.

One of the highlights of this recipe is the combination of vibrant orange flavors with rich, melty chocolate chips. The freshly squeezed orange juice brushed over the top of the cake as it cools enhances the citrus flavor, making each bite even more refreshing. Plus, the cake flour gives the loaf a delicate, tender texture, perfect for pairing with your favorite hot beverage.

This cake is easy to make, with simple ingredients that come together quickly. After a little prep and some time in the oven, you’ll have a golden-brown, aromatic loaf that’s ready to brighten your day. And the best part? The flavor deepens overnight, so be sure to let it rest in the fridge once it’s fully cooled for an even more delicious experience the next day.

Ingredients:

• 166g eggs (room temperature)
• 40g candied orange slices (room temperature)
• 140g butter (softened)
• 80g granulated sugar
• 30g chocolate chips
• 95g cake flour
• 3.5g baking powder
• Freshly squeezed orange juice (for brushing)

Notes:

• Use cake flour with a low protein content (about 8%) for best results.

Instructions:

1. Preheat the oven to 329°F (165°C).
2. Prepare the batter:
   In a bowl, cream the butter and sugar using a hand mixer until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Add dry ingredients:
   Sift the cake flour and baking powder together. Slowly add to the batter, mixing until just combined.
4. Mix in the extras:
   Fold in the candied orange slices and chocolate chips, ensuring they’re evenly distributed.
5. Prepare the pan:
   Line a loaf pan with parchment paper or grease with butter. Pour the batter into the pan and smooth the top.
6. Bake:
   Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
7. Finish and cool:
   Once out of the oven, brush the top of the cake with freshly squeezed orange juice. Let it cool completely before refrigerating overnight for best flavor.

Here are a few quick pro tips for your Orange Loaf Cake:

1. Room temperature ingredients help the batter mix evenly, giving you a smoother texture.
2. Don’t overmix the batter after adding the flour – it keeps the cake light and tender.
3. Brush with orange juice as soon as the cake is out of the oven for maximum flavor absorption.
4. Let it rest overnight in the fridge for enhanced flavor and a moist crumb the next day.

These tips will help ensure your cake turns out perfectly every time!

Whip up these easy Chicken Stuffed Crescent Rolls for a delicious and quick meal! Perfect for any occasion. 

Ingredients:

1 package crescent roll dough
2 cups cooked chicken, shredded
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional for garnish)
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine shredded chicken, cheddar cheese, mayonnaise, chopped green onions, garlic powder, and black pepper.
Unroll the crescent roll dough and separate into triangles.
Place a spoonful of the chicken mixture onto the wide end of each crescent roll triangle.
Roll up the crescent rolls, starting from the wide end, and place them on the prepared baking sheet.
Sprinkle the tops with grated Parmesan cheese.
Bake for 12-15 minutes, or until the crescent rolls are golden brown and cooked through.
Garnish with chopped fresh parsley before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 280 | Servings: 8

Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.

Y’all, this tastes like a little slice of Hawaii came to the Midwest…

A pineapple quick bread that is so easy it comes together in minutes, combined with chewy coconut and moist banana.

Families, your kids will go nuts for this! Or should I say, bananas???!?!?!

I’ll let you in on a little secret. I’m not really a banana lover but I LOVE this coconut banana bread. Like, love it so much I hurry I’ve been known to take the last piece which is supposed to be against the mom code.

That’s how much I like it.

Btw, did you know the Pioneer Woman doesn’t like bananas either? I like to think we’re besties that way. Right, Ree? I know you’re following me…

Then, I couldn’t decide what category to put pineapple bread into….breakfasts, desserts, snacks?

How about we just call it delicious???

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple (do not drain)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Preparation

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
3. Stir in mashed banana and pineapple.
4. In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
5. Stir in coconut flakes/shreds.
6. Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.

List of ingredients:

4 chicken breasts without bones or skin
1 packet of powdered Italian  saladdressing 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!