Philly Cheesesteak Egg Rolls

Ingredients

• 1 pound minced meat
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper powder
• 2 tablespoons butter
• 1 onion, chopped into small pieces
• 1/2 green bell pepper, chopped into small pieces
• 24 egg roll wrappers
• 12 slices American cheese
• 3/4 cup vegetable oil for frying

Instructions

1. Heat a frying pan over medium heat. Cook the minced meat until browned, about 5 to 7 minutes, breaking it up as little as possible.
2. Add Worcestershire sauce, salt, and pepper to the meat. Stir gently, then remove the meat from the pan.
3. Melt butter in the same pan. Add onion and green bell pepper, cooking for 5 to 7 minutes until browned. Add the cooked beef back into the pan and mix well. Allow the filling to cool while preparing the wrappers.
4. Lay out the egg roll wrappers on a flat surface. Place half a slice of American cheese on each wrapper.
5. Spoon 3 tablespoons of the filling onto each wrapper. Fold the bottom left corner over the filling, then fold in the sides, sealing the edges with water as you roll it tightly.
6. Heat 1 inch of oil in a large pot over medium-high heat. Fry 3 to 4 egg rolls at a time, cooking until golden brown (about 3 to 4 minutes). Repeat with the remaining egg rolls.

Tips for Delicious Philly Cheesesteak Egg Rolls

• Steak: You can also use ribeye or flank steak instead of ground beef. Slice it into small pieces for easier eating.
• Cheese: Replace Monterey Jack with provolone, Swiss, or add flavor with pepper jack cheese.
• Peppers and Onions: Use red, yellow, or orange peppers for more color. A red onion adds a nice touch.
• Wrappers: Don’t stress about wrapping. Instructions are usually on the package. Use water to seal them properly.
• Dip: Try dipping your egg rolls in cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Pudding 4 Creamy Milk

Pudding is a classic dessert cherished by many Brazilians. With its rich texture and delightful flavor, it appeals to palates of all ages. Among the various types of pudding, the 4 Creamy Milk Pudding stands out for its rich flavors and simplicity in preparation. This article will guide you through making this delicacy, suggest side dishes, and show you how to turn this recipe into a source of extra income. Let’s get started!

Ingredients

• 1 can of condensed milk
• 1 can of cream
• 1 glass of coconut milk (200 ml)
• 2 cups whole milk
• 4 eggs

Syrup

• 1 cup sugar
• 1/2 cup water

Method of Preparation

Syrup

1. Prepare the syrup:

   In a pan, add the sugar and place over medium heat. Allow the sugar to melt and caramelize until it reaches a golden color.

2. Add the water: Carefully add the water and stir until the melted sugar dissolves completely, forming a smooth syrup.
3. Line the mold: Pour the syrup into a pudding mold (about 22 cm in diameter), spreading it evenly over the bottom and sides. Set aside.

Preparation

1. Mix the ingredients: In a blender, combine the condensed milk, cream, coconut milk, whole milk, and eggs. Blend well until you achieve a smooth mixture.
2. Pour into mold: Pour the pudding mixture into the caramelized mold.
3. Bake in a bain-marie: Cover the mold with aluminum foil and place it in a preheated oven at 180°C (350°F). Set the mold in a larger baking dish filled with hot water (bain-marie) and bake for about 1 hour and 30 minutes, or until the pudding is set.
4. Cool and unmold: After baking, remove the pudding from the oven and let it cool completely. Refrigerate for at least 4 hours before unmolding.

Tips for a Perfect Pudding

• Room temperature eggs: Use room temperature eggs to prevent the pudding from having an eggy smell.
• Well-blended mixture: Blend the ingredients thoroughly to ensure the mixture is smooth and free of lumps.
• Water bath: Make sure the water in the water bath is hot when you place the mold in the oven. This helps the pudding cook evenly.

Enjoy your creamy and delicious pudding, a delightful treat that is sure to impress!

Keto Strawberry Mousse: A Low-Carb Delight

For those starting a low-carb or ketogenic journey, indulging in sweets might sometimes seem like a far-off memory. But with a wonderfully creamy texture and bursts of fresh strawberry taste, this keto strawberry mousse brings back the delight of dessert. Originally derived from French cuisine, mousse usually means “foam,” distinguished by its light and airy quality. Perfect for individuals trying to fulfill their sweet tooth without compromising their nutritional objectives, this recipe substitutes keto-friendly sweeteners for the sugar.

For extra crunch, this delicious keto strawberry mousse pairs especially well with a light almond flour cookie or a handful of toasted almonds. Consider layering the mousse in parfait glasses with low-carb granola and fresh berries for a more complex dessert. Serving it as a complement to a more substantial main dish like grilled steak or roasted chicken provides a refreshing conclusion.

This recipe makes four servings of keto strawberry mousse.

Ingredients

• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup erythritol, or preferred ketogenic sweetener
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 tsp lemon juice
• A dash of salt

Instructions

1. 1. Prepare the Strawberry Puree: Puree the strawberries until smooth in a blender or food processor. If preferred, pass the puree through a fine strainer to remove seeds.

1. Mix the Strawberry Mixture: Spoon the strawberry puree into a medium bowl, then whisk in the lemon juice, vanilla extract, and erythritol. Stir until completely mixed.
2. Whip the Cream: In a large bowl, whisk the heavy whipping cream and a dash of salt until firm peaks form.
3. Combine Mixtures: Gently fold the strawberry mixture into the whipped cream until smooth and fully blended.
4. Chill: Spoon the mousse into serving cups and chill for at least one hour to set.
5. Optional Garnish: Before serving, optionally garnish with mint sprigs and fresh strawberry slices.

Variations and Tips

• Different Berries: Swap out the strawberries for blueberries or raspberries for a different flavor experience.
• Added Texture: Fold in finely chopped nuts or unsweetened coconut flakes if you want extra texture.
• Cheesecake Consistency: For a thicker, cheesecake-like mousse, gently stir melted cream cheese into the strawberry mixture before folding it into the whipped cream.

Enjoy this delightful keto strawberry mousse as a satisfying low-carb dessert that complements your healthy eating goals.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla extract
• Pinch of salt

For the Topping:

• 200 grams dark chocolate, melted
• Sesame seeds for sprinkling

Instructions:

Make the Cookie Dough:

1. 1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
   2. Beat in the egg and vanilla extract.

1. Gradually mix in the ground almonds, flour, and a pinch of salt until the dough comes together.
2. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

Shape the Cookies:

1. Preheat your oven to 350°F (175°C).
2. Roll the chilled dough into small balls, then flatten them slightly to form thick discs.
3. Place the shaped cookies on a baking sheet lined with parchment paper.

Bake the Cookies:

1. Bake the cookies for 10-12 minutes or until they are just starting to turn golden around the edges.
2. Remove from the oven and let them cool completely on a wire rack.

Add the Chocolate and Sesame Seeds:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
2. Dip each cooled cookie into the melted chocolate, covering them halfway or completely, depending on your preference.
3. Before the chocolate sets, sprinkle the sesame seeds over the chocolate.

Set the Chocolate:

1. Place the chocolate-covered cookies on a parchment-lined tray and allow the chocolate to set completely at room temperature or in the refrigerator for faster setting.

Serve:

1. Once the chocolate is set, serve the cookies or store them in an airtight container.

Enjoy your homemade chocolate-covered almond cookies with sesame seeds! They make a great treat for any occasion.

Homemade Peach IceCream 
For more delicious cake recipes, I recommend this group The most delicious cakes recipes

✴️✴️Ingredients:

• 2 pounds fresh peaches – peeled, pitted and chopped
• 1 cup white sugar
• 1 pint half-and-half cream
• 1 14 oz. can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 1 teaspoon vanilla extract
• 2 cups whole milk, or as needed

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Grandma’s And Great cooking

✴️✴️Directions:

1. Dice peaches and mix with sugar in a bowl. Let it sit while you prepare the other ingredients.
2. In a separate bowl, combine half & half, sweetened condensed milk, evaporated milk, and vanilla. Then add the peaches and sugar mixture. Stir everything together.
3. Pour the mixture into a gallon ice cream freezer container. Add enough whole milk to fill the container up to the fill line, which is about 2 cups.
4. Follow the manufacturer’s instructions to freeze the ice cream.
5. Cooling the container before adding the mixture will help the ice cream harden faster.

Notes:
You can use this same recipe with other fruits like strawberries, blackberries, bananas, raspberries, blueberries, and more. Enjoy your homemade ice cream!

If you’re like me, you love the idea of tacos but might worry about how to make them WW-friendly without losing that indulgent taco feeling. That’s where these Weight Watchers Low-Point Crispy Tofu Tacos come in!

As a certified nutrition expert and long-time Weight Watchers fan, I’ve spent years developing recipes that make you feel satisfied without sacrificing your goals. These tacos are one of my favorites for several reasons—they’re filling, flavorful, and perfect for a quick, weeknight dinner.

Tofu is a great plant-based protein option, and when seasoned right, it takes on bold, delicious flavors. The best part is that tofu works like a sponge, absorbing every bit of spice and seasoning you give it.

In WW Low-Point Crispy Tofu Tacos recipe, I use a blend of garlic, cumin, smoked paprika, and chili powder to give the tofu a smoky, slightly spicy kick that crisps up perfectly in a hot pan. When paired with crunchy red cabbage, fresh cilantro, and a cool yogurt sauce, these tacos hit every note—crispy, fresh, tangy, and satisfying!

Look at the Recipe

These WW Low-Point Crispy Tofu Tacos are an absolute game-changer for anyone looking to enjoy tacos while staying on track with their WW plan. The tofu is packed with smoky, bold flavors and gets nice and crispy in the pan, giving you that satisfying texture. Plus, the crunchy cabbage and creamy yogurt sauce make every bite a flavor-packed delight. At just 3 WW points per taco, they’re a fantastic option for a filling, low-point meal.

Ingredients Needed

When it comes to creating Weight Watchers tofu recipes, using fresh, flavorful ingredients is key. One of the best ways to keep a recipe healthy and low-point is by using whole foods and making smart swaps where it matters. Here’s what you’ll need to make these WW Low-Point Crispy Tofu Tacos:

• Extra firm tofu (the star ingredient)
• Low-sodium soy sauce
• Apple cider vinegar
• Garlic powder, cumin, smoked paprika, and chili powder for seasoning
• Red cabbage for a fresh, crunchy topping
• Fresh cilantro and lime wedges for garnish
• Pico de gallo (homemade or store-bought)
• Fat-free Greek yogurt mixed with hot sauce for a tangy, spicy sauce
• Low-point tortillas like Mission Extra Thin Corn Tortillas or Ole Xtreme Wellness High Fiber Tortillas to keep the tacos WW-friendly

How to Make Our WW Low-Point Crispy Tofu Tacos

Making these WW Low-Point Crispy Tofu Tacos is simple and straightforward—perfect for a busy weeknight or when you want a healthy, homemade meal without too much fuss. Here’s how I typically pull these together:

1. Prepare the tofu: First, you’ll want to drain and press the tofu. This step is essential for getting a crispy texture. Crumble the tofu into bite-sized pieces and toss with soy sauce, apple cider vinegar, and your seasoning blend.
2. Cook the tofu: In a hot skillet, cook the seasoned tofu until it’s golden and crispy. I love using a non-stick skillet and just a small amount of olive oil to keep things light but flavorful.
3. Toppings: While the tofu is cooking, toss the red cabbage with a squeeze of lime juice and a pinch of salt. Whisk together the Greek yogurt and hot sauce for a spicy, creamy sauce.
4. Warm the tortillas: This is key—warming your tortillas either in a skillet or over an open flame gives them a great texture. Don’t skip this step!
5. Assemble your tacos: Now for the fun part! Load up your tortillas with crispy tofu, cabbage, cilantro, pico de gallo, and a dollop of yogurt sauce. Add a squeeze of lime, and you’re ready to go!

Storage & Serving Suggestions

• Storage: If you have leftover tofu, store it in an airtight container in the fridge for up to 3 days. To reheat, toss the tofu in a skillet to regain its crispiness. The yogurt sauce and toppings can also be stored separately in the fridge.
• Serving Suggestions: Serve these tacos with a light side of guacamole, a salad, or corn on the cob. You can even turn these into a taco salad by skipping the tortillas and adding extra greens!

Tips & FAQs

Frequently Asked Questions

How do I make tofu crispy?

Pressing the tofu is key! It removes excess moisture, allowing the tofu to crisp up beautifully in the pan. You’ll also want to use just enough oil and cook the tofu in a hot skillet to get that golden-brown, crispy finish.

Can I make these gluten-free?

Yes! Simply swap out the tortillas for gluten-free options, and make sure your soy sauce is gluten-free too. This recipe is naturally gluten-free, apart from the tortillas.

Can I make this recipe ahead of time?

Absolutely. The tofu can be cooked ahead of time and stored in the fridge for up to 3 days. When you’re ready to eat, just reheat the tofu in a skillet to bring back its crispy texture.

What other toppings can I use?

Feel free to get creative! I love adding avocado slices, shredded carrots, or even roasted corn for some extra color and texture. The beauty of tacos is that they’re so versatile—you can really make them your own.

Conclusion: Why You’ll Love These WW Low-Point Crispy Tofu Tacos

These WW Low-Point Crispy Tofu Tacos are one of my favorite go-to recipes when I need something quick, healthy, and filling. They’re perfect for taco night, but also light enough to enjoy any time of the week.

Whether you’re new to tofu or a seasoned pro, these tacos will hit the spot without breaking your points bank. Give them a try, and I’m sure they’ll become a staple in your meal rotation, just like they are in mine!

MILK BRIOCHE ROLLS

Making milk brioche rolls is a delightful way to enjoy soft and fluffy bread with a rich and tender crumb. Here’s a simple recipe for making milk brioche rolls:

Ingredients: For the Dough:

• 1 cup warm milk (about 110°F or 43°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup unsalted butter, softened.

Regarding Egg Wash:

One egg One tablespoon of milk

Guidelines:

• Get the Yeast Going: Mix warm milk,
• active dry yeast,
• and a small amount of sugar in a bowl.
• Give it a good five to ten minutes to get foamy.

Get the dough ready:

Flour and salt should be combined in a large mixing dish. Beat the eggs and sugar together in a another bowl. Combine the sugar and eggs with the activated yeast mixture, thoroughly mixing. Stirring constantly, gradually incorporate the wet ingredients into the flour mixture. After combining, work the dough until it is smooth and elastic, then add the softened butter. For this, you can use a stand mixer fitted with a dough hook attachment.

First Rise:

After the dough has doubled in size, place it in a bowl that has been lightly oiled, cover it with a fresh kitchen towel or plastic wrap, and let it rise in a warm location. This could require one to two hours.

shape the Rolls:

To shape rolls, punch down the risen dough and divide it into equal sections. Roll each part into a ball and arrange on a parchment paper-lined baking sheet.

Second Rise:

After covering the rolls with plastic wrap or a kitchen towel, allow them to rise for a further thirty to sixty minutes, or until they are puffed.

Turn on the Oven:

Set the oven’s temperature to 375°F, or 190°C. Egg Wash: Beat the egg and milk together in a small bowl to make the egg wash. Clean up Brush the tops of the rolls with the egg wash.

Bake:

Bake the rolls in the preheated oven for about 15-20 minutes, or until they are golden brown and sound hollow when tapped.

Cool:

Allow the milk brioche rolls to cool on a wire rack before serving.

These milk brioche rolls are perfect for breakfast, brunch, or as a sweet treat any time of the day. You can serve them with butter, jam, or enjoy them on their own. Enjoy your homemade brioche rolls!

This recipe is  one between  many  dish of  my favorite desserts of all time – Ambrosia Salad! it so  simple and easy to make it  always a big hit with kids and adults alike, make sure to put this salad on the menu for your next party!

in this moment I’m sharing an oldie but goodie with y’all – Ambrosia Salad! This easy dessert salad is always a hit and is a favorite of many in my friends and  family, especially my Aunt Judie. There is absolutely no reason to pick this up at the deli when making it at home is SO easy. I love this classic salad and I know you will too!

I absoletley don’t think salads like this can ever go out of style…wanna know why? Because they taste AMAZING! They’re easy. They’re fun. They’re accessible. Kids like them. Adults like them. They’re great for parties, potlucks, barbecues. Have I convinced you yet?

I’ve been a long-time fan of Ambrosia Salad. My Aunt Judie introduced it to me many, many moons ago. It’s her favorite. This is the thing though, if you want to buy it at the grocery store, it’s kinda ridiculously priced. Like a little tiny container is $5. I can make this whole salad for $4. So there. (And now so can you!)

So what’s in this Ambrosia salad anyways? A whole bunch of yummy stuff – that’s what! Mandarin oranges, crushed pineapple, coconut, maraschino cherries, marshmallows – oh my!
Some people like theirs with nuts. Some don’t. I don’t judge either way. Sometimes, if I have the time, I’ll even toast the nuts which adds even more amazing flavor to this easy ambrosia salad. I used white miniature marshmallows in this salad but I’m also a big fan of using the multi-colored fruit flavored marshmallows. Those are always lots of fun and I love the color they add. Totally up to you!

There’s a lot going on in this salad and while I don’t technically addy any sugar, all the fruit has a lot of sweetness to it. I have a little secret ingredient for my recipe – sour cream! With all that sweetness going on, the sour cream adds a little creamy tang that helps to offset it. Greek yogurt would also work beautifully. It really helps to keep this ambrosia salad from being overly sweet.

Every little bite is pure bliss. Magic I tell you!

So if you want to really “wow” your guests, or your family on a Tuesday night (cause it’s just that easy…), give this Ambrosia Salad a try – I think you’ll agree that it really is the BEST.

Ingredients

1 8 oz tub Cool Whip (lite is fine)
½ cup sour cream (light is fine)
1 11 oz can mandarin oranges, drained
1 20 oz can crushed pineapple, drained
10 oz jar maraschino cherries, drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
¾ cup chopped nuts (pecans, walnuts, cashews) optional

Fold sour cream into Cool Whip in a large serving bowl.
Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
Serve immediately or refrigerate until serving

When you need a delicious dinner in a hurry, I’ve got you covered with this skillet Steak and Potatoes recipe! This recipe only has a handful of ingredients and is ready in under 20 minutes.

Ingredients

For the potatoes:

Three tablespoons olive oil

1 unit of weight average measured Yukon Gold or red potatoes, cut into 3/4-inch wedges

1/2 teaspoon meat finished with Jewish law salt

For the hamburger cut and garlic spread:

2 (1-inch-thick) rib-eye or New York meat cuts (around 12 ounces each), or 1/2 pounds go round

side steak,

Cut into two pieces

1 teaspoon meat finished with Jewish law salt

4 tablespoons (1/2 stick) unsalted spread

3 unopened blossoms of tree garlic, minced

2 tablespoons cut recently created parsley leaves

1 teaspoon as not drained traversed awful electric flow, in addition to additional depending on the situation.

Preparation

Heat oil in a skillet over medium high heat.

Carefully add the potatoes, cut side down to the hot oil

Sprinkle with salt and allow to cook for 10 minutes

Flip the potatoes to the other cut side and repeat the cooking for 10 minutes

Set the potatoes to the side

Wipe the skillet out with a paper towel

Season each portion of steak with salt and pepper after wiping dry with paper towels.

Place the steaks into the hot pan and cook until the side does not stick, about 1 minute

Turn the steaks each over and repeat for a total of four minutes

Carefully add the butter into the pan and flip the steaks one more time.

Beautifully colored and not overly spicy, this is how my mom always made her pickled beets, and I continue the tradition.

Ingredients:

•  8 medium fresh beets
•  1 cup vinegar (white or apple cider vinegar)
•  1/2 cup sugar
•  1-1/2 teaspoons whole cloves
•  1-1/2 teaspoons whole allspice
•  1/2 teaspoon salt

Instructions:

1. Prepare the Beets:

•  Wash the beets thoroughly and trim the tops and roots, leaving about 1 inch of the stems and roots intact. This helps to prevent the beets from bleeding during cooking.

2. Cook the Beets:

• Place the beets in a large pot and cover them with water.
•  Bring the water to a boil, then reduce the heat and simmer until the beets are tender when pierced with a fork, about 30-45 minutes depending on their size.
•  Drain the beets and allow them to cool until they can be handled. Peel the beets by rubbing off the skins with your hands or using a vegetable peeler. Cut the beets into slices or wedges, as preferred.

3. Make the Pickling Brine:

•  In a medium saucepan, combine the vinegar, sugar, whole cloves, whole allspice, and salt.
•  Bring the mixture to a boil, stirring until the sugar is completely dissolved.

4. Pickle the Beets:

•  Place the sliced or wedged beets into a sterilized glass jar or jars.
•  Pour the hot pickling brine over the beets, making sure they are completely covered.
•  Allow the mixture to cool slightly, then seal the jars with lids.

5. Store the Pickled Beets:

•  Refrigerate the jars for at least 24 hours before serving to allow the flavors to meld. The pickled beets will keep in the refrigerator for several weeks.

Serving Suggestions:

•  Pickled beets make a great side dish for sandwiches, salads, or main courses.
•  They can also be used as a colorful and tangy addition to a charcuterie board.

Enjoy continuing the tradition with these beautifully colored and delicious pickled beets!