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Ingredients:

• • 1 cabbage, shredded thinly

  • 3 medium potatoes, grated

  • 1 red onion, chopped

• • 2 carrots, grated

  • Dill and parsley, chopped (to taste)

  • 5-6 garlic cloves, minced

• • 4-5 eggs

  • 2 cups of flour

  • 1 tablespoon of salt

• 125g (5oz) cheddar cheese, grated

• Olive oil (for greasing and frying)

Directions:

1. Prepare the Vegetables:

• • Shred the cabbage as thinly as possible.

  • Grate the potatoes and carrots, and chop the red onion. Set aside.

• In a large mixing bowl, combine the shredded cabbage, grated potatoes, carrots, chopped red onion, dill, parsley, and minced garlic.

2. Prepare the Batter:

• • In the same bowl, add the eggs, flour, and salt. Mix everything together until well combined.

3. Cooking Method 1: Oven-Baked

• • Preheat your oven to 200°C (400°F).

  • Grease a baking dish with olive oil.

• • Spread half of the vegetable mixture evenly in the baking dish.

  • Bake in the preheated oven for 40 minutes.

  • After 40 minutes, sprinkle the grated cheddar cheese over the top.

• Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden.

4. Cooking Method 2: Skillet-Fried

• • Heat a skillet over low heat and add a little olive oil.

• • Spoon the remaining half of the vegetable mixture into the skillet, pressing it down to form a flat layer.

  • Fry for 8-10 minutes on each side, or until golden brown and cooked through.

  • Sprinkle the grated cheddar cheese on top during the last few minutes of cooking to let it melt.

5. Serve:

• Serve the baked or fried cabbage casserole hot. Enjoy your comforting meal!

Serving Suggestions:

• Serve with a dollop of sour cream or Greek yogurt on the side.

• Pair with a slice of crusty bread for a complete meal.

Looking for a way to refresh your family dinner nights with a dash of excitement? I’m thrilled to introduce you to a dish that blends the cozy warmth of comfort food with the vibrant flavors of the Southwest: Green Chile Cheese Squares. This delightful casserole combines the mellow heat of green chiles with the delicious melt of cheeses, creating a comfort dish that’s sure to win over any crowd. Whether you’re hosting a get-together or just want to make mealtime special, this easy-to-make, satisfying recipe is your ticket to a memorable feast.

Pair these savory squares with a light side salad dressed in tangy vinaigrette, sweet cornbread, a bowl of hearty soup, or even sides like Spanish rice or refried beans for a fuller meal.

Green Chile Cheese Squares

Servings: 8-10

Ingredients

4 large eggs

2 cups shredded Monterey Jack cheese

2 cups shredded cheddar cheese

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup melted butter

1 cup milk

2 cans (4 ounces each) diced green chiles, drained

Preparation

Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish.

Whisk eggs in a large bowl until frothy, creating a fluffy base for your squares.

Mix in both Monterey Jack and cheddar cheeses with the eggs until combined.

In a separate bowl, sift together flour, baking powder, and salt, then fold this dry mixture into the cheesy egg blend to maintain its airy texture.

Stir in melted butter and milk into the mixture until just moistened, forming a friendly batter.

Gently fold in the green chiles to ensure even distribution throughout the squares.

Pour and spread the batter evenly into the prepared dish, smoothing the top.

Bake for 35 to 45 minutes, until golden and set, evoking the beauty of a sunset.

Allow to cool slightly, then slice into squares and serve warm, watching them vanish in delight.

Variations & Tips:

Spice things up with crushed red pepper flakes or minced jalapeño.

For a heartier version, incorporate cooked, crumbled bacon or diced ham.

To cater to different tastes, adjust the green chile quantity or prepare a portion without.

These squares freeze well, perfect for quick snacks or sides later on.

Ensure the green chiles are well-drained to maintain the perfect texture.

With these Green Chile Cheese Squares, you’re not just serving a dish; you’re sharing a heartfelt gesture of love and warmth. Dive into this simple yet flavor-packed recipe and watch as it becomes a new favorite at your dinner table. Enjoy the journey of making and savoring each bite!

1 cup of white rice
One can of mushroom soup (10.5 ounces).
One can of celery soup (10.5 oz).
One can of chicken soup (10.5 oz).
One and a half cups of water
4 chicken breasts without bones or skin
1 packet of onion soup mix
Add salt and pepper according to your preference.

Instructions

Heat your oven to 350°F (175°C) before using it.
Lightly coat a baking dish that measures 9 by 13 inches with oil.
Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.
Add salt and pepper to the chicken breasts and place them on the rice mixture.
Evenly spread the onion soup mix on top of the chicken and rice.

Cover the dish well with aluminum foil. Don’t look while it’s baking!
Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.

Take out of the oven and allow it to cool for a few minutes before serving.
Different Types and Advice
This recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.

Why choose between a Piña Colada and bubble tea when you can have both? This Bubble Tea Piña Colada combines tropical pineapple, creamy coconut, and chewy tapioca pearls for a fun and refreshing drink. 

Ingredients:

1 cup frozen pineapple chunks
Frozen chunks for that perfect, frosty texture.

1/2 cup coconut milk
Rich coconut milk for a creamy and delicious base.

1/2 cup pineapple juice
Sweet pineapple juice for an extra burst of fruitiness.

1/2 cup white rum
Smooth white rum for a classic Piña Colada kick.

1/4 cup heavy cream
Heavy cream to add extra richness.

2 tbsp honey or simple syrup
Optional, for added sweetness.

1/2 cup tapioca pearls
Cooked tapioca pearls for that delightful chewy texture.

1 cup ice
Ice to blend into a frothy, cool concoction.

Garnish: Pineapple slices and maraschino cherries.

Directions:

Blend: Combine frozen pineapple chunks, coconut milk, pineapple juice, white rum, heavy cream, and honey (if using) in a blender. Blend until smooth.
Mix: Add the ice and blend again until the mixture is frothy and well-combined.
Serve: Put the cooked tapioca pearls into glasses, then pour the Piña Colada mixture over them.
Garnish: Top with pineapple slices and maraschino cherries.
Enjoy: Sip and savor your tropical escape!
Prep Time: 15 minutes | Total Time: 15 minutes | Calories: 350 per serving | Servings: 2

Get ready for a tropical treat! 

Ingredients:

For the Fritters:

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
6 tablespoons butter, cold and cut into pieces
1/2 cup milk (the higher the fat content, the richer the flavor)
1 egg
1 teaspoon vanilla extract
1 cup chopped apple

For the Glaze:

1 cup confectioner’s sugar
2 tablespoons milk (a higher percentage of fat works the best)
1 teaspoon vanilla extract

Directions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, white whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.

Add the cold, cut butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped apple.

Drop spoonfuls of the batter onto the prepared baking sheet, shaping them into fritters.

Bake for 15-18 minutes, or until the fritters are golden brown and a toothpick inserted into the center comes out clean.

While the fritters are baking, prepare the glaze by whisking together the confectioner’s sugar, milk, and vanilla extract until smooth.

Once the fritters are done, allow them to cool slightly before drizzling with the glaze. Serve warm.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes

Kcal: 220 kcal per serving | Servings: 12 fritters

 Ingredients:
​
 36 Oreo cookies
 8 ounces cream cheese, softened
 1 cup Reese’s Peanut Butter Cups, chopped
 16 ounces semi-sweet chocolate chips
 1 tablespoon shortening (optional, for smoother chocolate)
​
 Instructions:
 Crush the Oreos: In a food processor, pulse the Oreo cookies until they are fine crumbs. Alternatively, place the cookies in a large resealable bag and crush them with a rolling pin. 
 Combine with cream cheese: In a large mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix until fully combined and smooth. 
 Add Reese’s: Fold in the chopped Reese’s Peanut Butter Cups. 
 Form the balls: Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. 
 Chill: Refrigerate the Oreo balls for at least 30 minutes, or until firm. 
 Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips and shortening (if using) in 30-second intervals, stirring after each interval, until smooth and melted. 
 Dip the balls: Using a fork or dipping tool, dip each Oreo ball into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped balls back on the parchment-lined baking sheet. 
 Chill again: Refrigerate the dipped Oreo balls until the chocolate is set, about 15-20 minutes. 
 Serve: Enjoy the Oreo balls chilled. Store any leftovers in an airtight container in the refrigerator. 
​
Notes:
 For a decorative touch, drizzle the dipped Oreo balls with melted white chocolate or sprinkle with crushed Oreo crumbs before the chocolate sets.
 These Oreo balls can be frozen for up to 2 months. Thaw in the refrigerator before serving.
​
Prep Time: 30 minutes | Chilling Time: 45 minutes | Total Time: 1 hour 15 minutes
Servings: 36

Delight your senses with the ultimate fusion dessert – the Pecan Pie Cheesecake. This luscious masterpiece layers the velvety luxury of cheesecake atop a sweet, nutty pecan pie foundation, creating an irresistible combination that’s sure to captivate any dessert enthusiast. The exact roots of this recipe may be a bit of a mystery, but there’s no doubt that it brings together the heartwarming flavors of pecans and the smooth, rich taste of cheesecake in perfect harmony. It’s a guaranteed crowd-pleaser for any event or just a special way to end a meal.

To present this tantalizing Pecan Pie Cheesecake, consider some delightful accompaniments. A dollop of freshly whipped cream adds a cloud-like contrast to the dense cheesecake, while a drizzle of silky caramel sauce or a dash of cinnamon can amplify the dessert’s warm, inviting flavors. Or why not add a scoop of classic vanilla ice cream to juxtapose the indulgent cheesecake with a cool, creamy partner?

Pecan Pie Cheesecake Recipe:

Ingredients

For the crust:

2 cups graham cracker crumbs

½ cup melted butter

⅓ cup light brown sugar

For the pecan filling:

1½ cups chopped pecans

2 eggs

⅓ cup butter

1 cup granulated sugar

1 cup light corn syrup

1 teaspoon vanilla extract

For the cheesecake:

16 ounces cream cheese, softened

3 eggs

1 cup granulated sugar

½ cup sour cream

1½ tablespoons all-purpose flour

1 tablespoon vanilla extract

¼ teaspoon salt

For the pecan topping:

1 cup chopped pecans

⅓ cup light brown sugar

¼ cup butter

¼ cup heavy cream

½ teaspoon vanilla extract

Preparation

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

Combine graham cracker crumbs, melted butter, and brown sugar for the crust. Press firmly into the pan and freeze.

For the filling, melt butter and combine with sugar, corn syrup, eggs, vanilla, and pecans over medium heat until thick. Pour over the crust.

Beat the cream cheese and sugar for the cheesecake layer until fluffy, then mix in salt, flour, vanilla, eggs one at a time, and sour cream. Layer over the pecan filling.

Set the cheesecake pan in a larger pan, fill with water for a bath, and bake for an hour or until set with a slight jiggle.

Let the cheesecake cool gradually in the turned-off oven, then chill overnight.

For the topping, melt butter with brown sugar, then stir in cream and vanilla. Mix in pecans and spoon over the cheesecake.

Serve this divine Pecan Pie Cheesecake at your next gathering and bask in the admiration as friends and family revel in the symphony of textures and flavors. Whether accompanied by a simple whipped cream or rich ice cream, this dessert stands as a testament to the magic of combining two classic treats into one spectacular cre

Ingredients:
1 whole chicken, cut into pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil (for frying)

Instructions:
Marinate Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or overnight.
Prepare Flour Mix: In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat Oil: Heat about 2 inches of vegetable oil in a large, deep skillet over medium-high heat.
Coat Chicken: Remove the chicken from the buttermilk and dredge each piece in the flour mixture, coating well.
Fry Chicken: Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 10-12 minutes per side. Drain on paper towels.
Serve: Serve the fried chicken hot or at room temperature.

Ingredients:
– 2 ribeye steaks, approximately 1 inch thick
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons butter
– Salt and pepper to taste
– 1 teaspoon fresh thyme leaves
– 2 cloves garlic, minced

Directions:
1. Season the steaks generously with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over high heat. When the oil is hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
3. Remove the steaks from the skillet and let them rest.
4. In the same skillet, reduce the heat to medium. Add the remaining olive oil and butter.
5. Add the sliced onions, garlic, and thyme. Cook, stirring occasionally, until the onions are caramelized, about 15-20 minutes.
6. Serve the steaks topped with the caramelized onions.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 670 kcal | Servings: 2 servings