PST-Algerie

Blog

  • Caramel Apple Cinnamon Roll Lasagna

    Caramel Apple Cinnamon Roll Lasagna

    Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls. This awesome fall treat (just like this amazing Apple Crumb Cake) is delicious dessert, but it is great idea for easy breakfast casserole, too.

    Ingredients

    • 2 cans cinnamon rolls
    • 4 large apples- peeled and diced (Granny Smith or Golden Delicious)
    • ½ cup sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 tablespoon cornstarch
    • ¼ –1/3 cup caramel sauce (or salted caramel sauce if you prefer)

    How To Make Caramel Apple Cinnamon Roll Lasagna

    1. Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish).
    2. In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly.
    3. Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.
    4. Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well.
    5. Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.
    6. Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.
    7. Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top are golden brown.
    8. Cool at least 30 minutes, drizzle with icing(that came with cinnamon rolls) slice and serve.
  • Creamy Italian Chicken Pasta

    Creamy Italian Chicken Pasta

    Ingredients:
    Chicken:
    5 boneless, skinless chicken breast cutlets
    1/2 cup all-purpose flour
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon garlic powder
    2 teaspoons Italian seasoning
    2 tablespoons oil
    Pasta:
    12 oz spaghetti noodles
    Sauce:
    4 tablespoons butter
    1 onion, chopped
    4 teaspoons minced garlic
    2 small tomatoes, diced
    1 tablespoon all-purpose flour
    1 cup heavy cream
    1/2 cup grated Parmesan cheese
    1 teaspoon Italian seasoning
    1/2 teaspoon salt
    1/4 teaspoon red pepper flakes
    Instructions:
    Prepare the Chicken:
    Combine flour, salt, pepper, garlic powder, and Italian seasoning in a shallow dish.
    Coat each chicken cutlet thoroughly with the flour mixture.
    Heat oil in a large skillet over medium heat. Cook chicken for about 6-7 minutes on each side until golden and fully cooked. Remove and set aside.
    Cook the Pasta:
    Boil a large pot of salted water. Cook spaghetti until al dente. Drain.
    Make the Sauce:
    Using the same skillet, melt butter. Sauté onion until soft, then add garlic for a minute.
    Mix in tomatoes, cook for 2 minutes, then sprinkle with flour and blend.
    Gradually add heavy cream, stirring constantly until the sauce thickens.
    Incorporate Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Cook until the sauce is creamy.
    Combine and Serve:
    Slice chicken into strips and return to skillet with sauce to coat.
    Add pasta, tossing until well coated with the sauce.
    Serve hot, topped with extra Parmesan if desired.
    Prep Time: 15 mins | Total Time: 45 mins | Servings: 5
  • Soft Fluffy Dinner Rolls

    Soft Fluffy Dinner Rolls

    Petits pains moelleux et moelleuxIngrédients :4 tasses de farine tout usage1/4 tasse de sucre granulé2 1/4 cuillères à café (1 sachet) de levure sèche active1 cuillère à café de sel1/2 tasse d’eau tiède (110°F/45 °C)1/2 tasse de lait chaud (110°F/45°C)1/4 tasse de beurre non salé, fondu2 gros œufs, température ambiante2 cuillères à soupe de beurre non salé, fondu (pour le badigeonnage)Instructions : Préparez le mélange de levure :
    Dans un petit bol, dissolvez le sucre granulé dans l’eau tiède et le lait. Saupoudrez la levure sèche active sur le dessus et laissez reposer pendant environ 5 à 10 minutes, jusqu’à ce qu’elle soit mousseuse.

    Mélanger la pâte :

     

    Dans un grand saladier, mélangez la farine et le sel. Faire un puits au centre et ajouter le mélange de levure, le beurre fondu et les œufs. Remuer jusqu’à ce qu’une pâte se forme.

     

    Pétrir la pâte :

     

    Transférez la pâte sur une surface farinée et pétrissez-la pendant environ 8 à 10 minutes, jusqu’à ce qu’elle soit lisse et élastique. Si vous utilisez un batteur sur socle, pétrissez avec le crochet pétrisseur à vitesse moyenne pendant environ 6 à 8 minutes.

    Première montée :

     

    Placez la pâte dans un bol légèrement graissé, couvrez-la d’un linge humide ou d’une pellicule plastique et laissez-la levier dans un endroit chaud pendant environ 1 à 1,5 heure, ou jusqu’à ce qu’elle double de volume.

     

    Façonner les rouleaux :

     

    Dégonflez la pâte pour en extraire l’air. Divisez la pâte en 12 à 16 morceaux égaux et façonnez chaque morceau en boule. Placez les boules dans un plat de cuisson gras, en les espaçant légèrement.

    Deuxième montée :

     

    Couvrez les rouleaux d’un linge humide ou d’une pellicule plastique et laissez-les levier dans un endroit chaud pendant environ 30 à 45 minutes, ou jusqu’à ce qu’ils soient gonflés et se touchent.

     

    Préchauffer le four :

     

    Préchauffez votre four à 375°F (190°C).

     

    Cuire les petits pains :

     

    Badigeonnez le dessus des petits pains de beurre fondu. Faites cuire au four préchauffé pendant 15 à 20 minutes ou jusqu’à ce que le dessus soit doré.

    Touche finale :

     

    Retirez les petits pains du four et badigeonnez-les de beurre fondu supplémentaires pour obtenir une croûte brillante et moelleuse.

     

    Servir:

     

    Laissez refroidir légèrement les rouleaux avant de les servir. Dégustez-les tièdes ou à température ambiante.

     

    Conseils : Assurez-vous que les liquides (eau et lait) sont à la bonne température pour activer correctement la levure. La pâte doit être molle mais pas collante ; ajustez avec de petites quantités de farine ou d’eau selon les besoins.

     

     

     

    Profitez de vos petits pains moelleux et moelleux ! Je suis

     

  • Hands down, when we are in a party mood, this is the only drink we’re having!

    Hands down, when we are in a party mood, this is the only drink we’re having!

    Ingredients:

    1 cup light rum

    2 cups frozen pineapple chunks

    1/2 cup coconut cream

    1/4 cup pineapple juice

    1/2 cup ice

    Pineapple slices and maraschino cherries for garnish

    PREPARATION:

    Start with your trusty blender, pouring in the light rum and pineapple juice.

    Toss in those frozen pineapple chunks and the creamy coconut cream.

    Add the ice, but just the right amount to avoid diluting the flavor.

    Blend on high until everything’s creamy and smooth. If the ice plays hard to get, stop, give it a stir, and blend again.

    Pour the Pina Coladas into pre-chilled glasses for that extra frosty touch.

    Garnish each glass with a slice of pineapple and a maraschino cherry for a picture-perfect finish.

    Variations & Tips:

    For a non-alcoholic version that’s just as tropical, skip the rum and add more pineapple juice.

    If you’re watching your diet, substitute coconut cream with coconut milk for a lighter touch.

    For an added kick, muddle in fresh mint leaves or a hint of ginger.

    If you’re blessed with fresh pineapple, use it instead of frozen. Just remember to freeze it first for that signature slushy consistency.

    The secret to a perfect Pina Colada, much like life’s other joys, lies in the right proportions and a generous dose of love. Here’s to cherished memories and enjoying great company! Cheers!

    Enjoy !

  • Postre cremoso de coco.

    Postre cremoso de coco.

    Beginning of the text.
    Desfruta dos benefícios suaves deste doce cremoso de coco, ideal para qualquer ocasião.

    Ce dessert délicieux mélange une crème anglaise crémeuse avec la saveur exotique de la noix de coco, ce qui le rend apprécié par les enfants et les adultes.

    Facile à faire et délicieux à déguster, ce dessert va sûrement devenir un incontournable parmi vos recettes préférées.

    Postre cremoso de coco.

    Ingredientes

    2 cups of whole milk

    1 tasse de crème épaisse

    1 cup of granulated sugar

    1/2 tasse de farine de maïs

    Media cucharadita de sal.

    1 cucharadita de esencia de vainilla.

    1 tasse de noix de coco râpée, sucrée ou non sucrée.

    1/4 tasse de noix de coco râpée grillée (optionnel, pour décorer).

    Guidelines

    Première étape : préparer la crème anglaise de base.

    Dans une casserole de taille moyenne, mélangez le lait entier, la crème épaisse, le sucre, la fécule de maïs et le sel.

    Battez la préparation à feu moyen jusqu’à ce qu’elle épaississe, en veillant à ce qu’il n’y ait pas de morceaux.

    Cuando espese, quitar del fuego y añadir el extracto de vainilla.

    Paso 2: Agregar el coco.

    Ajoutez la noix de coco râpée à la crème anglaise et remuez jusqu’à ce qu’elle soit bien mélangée.

    Verse le mélange dans un plat en verre adapté pour le four et étale-le de manière uniforme.

    Paso 3: Enfriar y disfrutar.
    Couvrez le plat avec du film plastique en le plaçant directement sur la crème anglaise pour empêcher qu’une peau se forme.

    Mettre au réfrigérateur pendant au moins 4 heures ou jusqu’à ce qu’il soit bien ferme.

    Paso 4: Poner la comida y servir.
    Antes de servir, espolvorea encima con copos de coco tostados para darle más textura y sabor (opcional).

    Prenez des portions avec une cuillère, en vous assurant que chaque portion a beaucoup de crème anglaise et de noix de coco.

    Conseils pour avoir du succès
    Para darle un sabor más intenso, usa leche de coco en vez de leche entera.

    Ajusta el nivel de dulzura usando coco rallado dulce o sin endulzar, dependiendo de lo que prefieras.

    Pour donner une texture croustillante, vous pouvez essayer d’ajouter des biscuits Graham ou des biscuits écrasés à la crème anglaise avant de la solidifier.

    Palabras clave
    Postre de coco.

    Crema cremosa de coco.

    Receta de postre tropical.

    Postre sencillo.

    Postre sin necesidad de hornear.

    Postre de coco.

    Postre casero de coco.

    End.
    Ce dessert onctueux à la noix de coco est une délicieuse manière de profiter des saveurs tropicales de la noix de coco dans une base crémeuse et savoureuse.

    Facile à faire et très délicieux, c’est le dessert idéal pour terminer n’importe quel repas.

    Prueba el plato frío con coco tostado encima para darle más sabor y textura crujiente.

  • Quick No-Knead Wholemeal Bread

    Quick No-Knead Wholemeal Bread

    Quick No-Knead Wholemeal Bread

    Table of Contents

    Ingredients

      • 400 ml warm water
      • 2 tablespoons apple cider vinegar
      • 13 g dry yeast (about 1 tablespoon)
      • 200 g wholemeal flour (1 2/3 cups)
      • 300 g bread flour (2 1/2 cups)
      • 2 teaspoons salt (12 g)
      • 20 ml olive oil (1 1/3 tablespoons)
      • 1 tablespoon sesame seeds (optional)
      • 1 tablespoon black cumin seeds (optional)

    Directions

      1. Prepare the Dough:
        • In a large steel pot or glass bowl, mix warm water, apple cider vinegar, and dry yeast. Stir until the yeast is dissolved.
      2. Add Dry Ingredients:
          • Add the wholemeal flour, bread flour, and salt to the yeast mixture. Stir with a spatula or spoon until combined; no kneading is required.

         

      3. Incorporate Olive Oil:
        • Pour in the olive oil and mix until the dough absorbs it fully. The dough will be sticky, which is normal.
      1. Shape the Dough:
        • Sprinkle a little flour on top of the dough to make it easier to handle. Transfer the dough to a 24 cm (9.5-inch) pan lined with baking paper. Use a small saucepan to gently press the dough into shape.
      2. Add Toppings:
          • Spray or sprinkle water onto the surface of the dough, which helps create a crispy crust. Spread the dough evenly in the pan and sprinkle with sesame and black cumin seeds if using. Make a few shallow scratches or cuts on the surface for decoration.

         

      3. Bake:
        • Place the pan in a cold oven (do not preheat) and bake at 200°C (392°F) for 50-55 minutes until the bread is golden brown with a crispy crust.
    1. Cool and Serve:
      • Remove from the oven and let the bread cool slightly before slicing. Enjoy warm or at room temperature.

    Serving Suggestions

      • Pair with soups, salads, or simply enjoy with butter and jam for breakfast.
    • This bread makes excellent sandwiches or toast.

    Cooking Tips

      • Use Fresh Yeast: Ensure your yeast is active by checking the expiration date. If in doubt, let it sit in warm water with a pinch of sugar for 5 minutes to see if it foams.
      • Adjust Flour as Needed: Depending on the humidity and flour type, you might need a bit more or less. The dough should be sticky but manageable.
    • Add Seeds or Nuts: Customize with sunflower seeds, pumpkin seeds, or chopped nuts for added texture.

    Nutritional Benefits

      • Wholemeal Flour: Adds fiber and nutrients, making this bread healthier and more filling.
      • Olive Oil: A source of healthy fats, adding richness and moisture to the bread.

    Dietary Information

    • Vegan-Friendly: This bread contains no animal products.
    • Low-Sugar: Contains only natural sugars from the flour, making it suitable for low-sugar diets.

    Nutritional Facts (per slice, approximately 12 slices per loaf)

      • Calories: 150
      • Protein: 4 g
      • Carbohydrates: 25 g
      • Fat: 4 g

    Storage Tips

    • Room Temperature: Store in a bread box or sealed bag at room temperature for up to 3 days.
    • Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

    Why You’ll Love This Recipe

      • Easy and Quick: No need to knead or wait long hours for rising; perfect for last-minute baking.
    • Crispy and Soft: Achieves the ideal balance of a crispy crust and a soft, airy inside.
    • Versatile: Great for any meal, from breakfast to dinner.
    • Minimal Ingredients: Uses pantry staples, making it accessible and cost-effective.
  • Strawberries & Cream Lemonade

    Strawberries & Cream Lemonade

    Ingredients
    • 2 cups ice
    • 1 1/4 cup freshly squeezed lemon juice (5-7 lemons)
    • 1 ½ – 2 cups fresh strawberries
    • 1 (14 oz) can sweetened condensed milk
    • Pinch of salt
    • 5-6 cups cold water
    • Optional: mashed strawberries and lemon slices for garnish
    Preparation
    1. Place strawberries in a blender or food processor and blend until fully pureed. Optional: use a fine mesh strainer to strain out seeds if desired.
    2. Add ice to a 1/2 gallon pitcher then add lemon juice, strawberry puree, sweetened condensed milk, and salt. Use a large spoon to stir for about 1 minute until smooth.
    3. Add cold water and stir to combine. Add additional mashed strawberries and lemon slices if desired. Serve and enjoy!
  • Caramel Poke Cake

    Caramel Poke Cake

    Ingredients
    • 1 (16 oz) white cake mix
    • 3 eggs
    • ½ cup vegetable oil
    • 1 cup milk
    Topping
    • 1 (12 oz) jar caramel sauce, divided
    • 12 oz cream cheese, room temperature
    • 1/2 cup butter, room temperature
    • 1 1/2 teaspoons vanilla
    • 4 cups powdered sugar
    Preparation
    1. Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set aside.
    2. In a large bowl, mix together all cake ingredients just until combined.
    3. Transfer batter to the prepared baking dish and bake for 22-25 minutes, or until an inserted toothpick comes out clean.
    4. Use a fork to poke holes all over the hot cake, then pour half of the caramel sauce on top (caramel can be heated slightly beforehand if it’s too thick to pour). Spread caramel to cover top of cake.
    5. Allow cake to fully cool as caramel seeps in.
    6. Frosting: In a large bowl, beat together butter and cream cheese until light and smooth. Add vanilla and powdered sugar and continue mixing for 2-3 more minutes.
    7. Frost the cooled cake with the cream cheese frosting then drizzle remaining 1 cup of caramel sauce on top. Gently drag a knife through the frosting to create a marbled pattern.
    8. Chill until ready to serve.
  • Penuche Fudge

    Penuche Fudge

    Ingredients

    • Unsalted Butter 227g / 2 sticks / 1 pound: Provides a rich, creamy base for the fudge.
    • Brown Sugar 400g / 2 cups: Adds a deep caramel flavor.
    • Powdered Sugar 375g / 3 cups, sifted: Ensures a smooth and sweet texture.
    • Vanilla Extract 1 tsp: Enhances the overall flavor profile.
    • Evaporated Milk 1 can, 5 oz. / 0.3 pounds: Adds creaminess and helps to set the fudge.
    • Pecans or Walnuts 120g / 1 cup, roughly chopped: Optional, adds a delightful crunch.
    • Non-stick Spray as needed: For greasing the pan.
    • Salt 1/4 tsp: Balances the sweetness and enhances the flavors.

    Instructions

    • Grease a 9×5-inch loaf pan with non-stick spray and line with parchment paper.
    • Whisk butter and brown sugar over medium-low heat until melted, about 2-3 minutes.
    • Add evaporated milk and bring the mixture to a boil. Let it cool for 30 minutes.
    • Mix in vanilla extract and salt, then beat in powdered sugar until smooth.
    • Fold in chopped nuts and transfer the mixture to the prepared loaf pan.
    • Refrigerate for 20 to 25 minutes until set, then slice and serve.

    Notes

    – For a nut-free version, simply omit the nuts.

    – Substituting milk chocolate can add a different flavor twist.

    – Store in an airtight container to keep it fresh.

    This Easy Penuche Fudge Recipe has brought countless moments of joy to my family. I’m confident it will become a favorite in your home as well. Happy cooking!

  • Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies

    Ingredients

    • 1 and 1/3 c 170 grams all-purpose flour (spooned & leveled)
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 c 1 stick; 115 grams unsalted butter, softened to room temperature
    • 1/2 c 100 grams packed light or dark brown sugar
    • 1/4 c 50 grams granulated sugar, plus 1/2 c (100 grams) for rolling
    • 1 large egg at room temperature
    • 3/4 c about 185 grams creamy peanut butter
    • 1 tsp pure vanilla extract

    Instructions

    • Mix Dry Ingredients: In a medium bowl. Whisk together 1 and 1/3 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
    • Cream Butter and Sugars: In a large bowl. Use a mixer to beat 1/2 cup butter. Until creamy. Add 1/2 cup brown sugar and 1/4 cup granulated sugar. Beat until smooth.
    • Add Egg and Peanut Butter: Beat in 1 large egg until combined. Add 3/4 cup peanut butter. And 1 teaspoon vanilla extract. Mix until smooth.
    • Combine Mixtures: Gradually add the dry ingredients. To the wet ingredients. Mixing on low speed. Until just combined.
    • Chill Dough: Cover the dough. And refrigerate for at least 1 hour. To firm up.
    • Prepare for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
    • Form Cookies: Roll the dough into small balls. Then roll each ball in extra granulated sugar. Place on the prepared sheets. And press a criss-cross pattern on top with a fork.
    • Bake: Bake for 11-12 minutes. Until the edges are set. But the centers are still soft.
    • Cool: Let the cookies cool on the baking sheet for 5 minutes. Before transferring them to a wire rack. To cool completely.

    Notes

    To enjoy these Chewy Peanut Butter Cookies without the gluten. Simply swap the all-purpose flour. For your favorite gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum. Which helps mimic the texture. And elasticity of gluten in baked goods. Additionally, always check that your peanut butter. And other ingredients. Are certified gluten-free. To avoid any cross-contamination. This small change. Allows everyone to indulge in the same delicious, chewy cookies. Without any dietary concerns!
  • Traditional Old-Fashioned Pancakes

    Traditional Old-Fashioned Pancakes

    Ingredients

    • 1 1/2 c about 6 3/8 ounces all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon ground cinnamon
    • 1 1/4 c whole milk at room temperature
    • 3 tablespoons unsalted butter melted or vegetable oil, plus more for skillet
    • 1 teaspoon vanilla extract
    • 2 large eggs at room temperature
    • Salted butter
    • Maple syrup

    Instructions

    • Mix Dry Ingredients: In a large bowl. Whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
    • Mix Wet Ingredients: In another bowl. Combine the milk, melted butter (or oil), vanilla, and eggs.
    • Combine Mixtures: Gently fold the wet ingredients. Into the dry ingredients. Until just combined. It’s okay if there are some lumps.
    • Let Batter Rest: Allow the batter to sit. For 15 to 30 minutes. To thicken slightly.
    • Preheat and Grease: Heat a large nonstick skillet. Or griddle. Over medium-low heat. Lightly grease. With butter or oil.
    • Cook Pancakes: Pour 1/4 cup of batter for each pancake into the skillet. Cook until the edges dry out. And bubbles form on top. About 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Until golden brown. And cooked through.
    • Serve Warm: Transfer the pancakes to a plate. And keep warm. Repeat with the remaining batter. Adding more butter. Or oil to the skillet. As needed. Serve the pancakes hot with salted butter. And maple syrup.

    Notes

    To transform these Traditional Old-Fashioned Pancakes. Into a gluten-free delight. Simply swap out the all-purpose flour. For a gluten-free flour blend. Choose one that’s designed to be a 1:1 substitute. For regular flour. To ensure your pancakes remain just as fluffy. And delicious. It’s a simple switch. That makes these cozy morning treats. Accessible to everyone. At your table. Without sacrificing. Any of the beloved flavors. Or textures!
  • Slow Cooker Savory Salisbury Steak

    Slow Cooker Savory Salisbury Steak

    Ingredients

    • 6 oz sliced mushrooms
    • ½ onion sliced
    • 1 ½ c beef broth low sodium
    • 1 oz package brown gravy mix dry
    • 2 tbsp ketchup
    • 1 tsp Dijon mustard
    • 2 tbsp fresh parsley
    • 2 tbsp cornstarch
    • 4 tbsp water

    Beef Patties:

    • 1 ½ lbs lean ground beef
    • 1 egg yolk
    • ¼ c minced onion
    • ⅓ c Panko breadcrumbs
    • 3 tbsp milk
    • 1 clove garlic minced
    • Salt & pepper to taste

    Instructions

    Prepare the Slow Cooker:

    • Place the sliced mushrooms and onions at the bottom of the slow cooker.

    Make the Patties:

    • In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.
    • Form the mixture into six equal-sized patties.

    Brown the Patties:

    • Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.

    Layer in Slow Cooker:

    • Place the browned patties on top of the mushrooms and onions in the slow cooker.

    Mix the Sauce:

    • In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard. Pour this mixture over the patties in the slow cooker.

    Cook:

    • Set the slow cooker to low and cook for 5 hours.

    Thicken the Gravy:

    • After cooking, remove the patties and set aside.
    • Turn the slow cooker to high. Mix cornstarch with cold water and stir it into the broth. Let it cook for a few more minutes until the gravy thickens.

    Serve:

    • Return the patties to the slow cooker, coating them in the thickened gravy.
    • Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.

    Notes

    To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps. First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores. Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat. As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten!
  • Loaded Chicken and Biscuit Bake

    Loaded Chicken and Biscuit Bake

    Ingredients

    • 2 c chicken – cooked and shredded or chopped
    • 1 can 10.75 ounces cream of chicken soup
    • 8 ounces sour cream
    • 1 c colby jack cheese shredded
    • 1 packet ranch dressing mix
    • 1/2 c bacon – cooked and chopped
    • 1 package Pilsbury biscuits 10 count – 12 ounces

    Instructions

    • Preheat your oven to 350°F (175°C). Lightly grease a baking pan measuring 9×13 inches.
    • In a mixing bowl combine 2 cups of cooked and shredded/chopped chicken one can (10.75 ounces) of cream of chicken soup, 8 ounces of cream 1 cup of shredded Colby jack cheese 1 packet of ranch dressing mix and 1/2 cup of cooked and chopped bacon.
    • Take 10 Pillsbury biscuits. Cut each one into four pieces. Gently fold these biscuit pieces into the chicken mixture.
    • Transfer the combined mixture into the greased baking pan.
    • Place the pan in the oven. Bake for approximately 25 to 30 minutes or until the biscuits turn golden brown and are fully cooked.
    • Out of the oven serve this Loaded Chicken and Biscuit Bake while it’s hot!

    Notes

    To give this recipe a gluten-free twist it’s important to select gluten-free alternatives, for the main ingredients. Choose gluten-free cream of chicken soup and gluten-free biscuits. Make sure the ranch dressing mix is certified gluten-free. By making these substitutions you can recreate the deliciousness of our Loaded Chicken and Biscuit Bake while catering to those, with sensitivity without sacrificing taste and comfort.
  • Just Apples and Cocoa! No Flour! No Sugar! I Eat Every Day and Lose Weight

    Just Apples and Cocoa! No Flour! No Sugar! I Eat Every Day and Lose Weight

    Just Apples and Cocoa! No Flour! No Sugar! I Eat Every Day and Lose Weight

    Ingredients:

    • 2 large apples, preferably a sweeter variety like Fuji or Gala
    • 1 tablespoon of unsweetened cocoa powder
    • Optional: Cinnamon or vanilla extract for added flavor

    Instructions:Prep the Apples:

    Wash the apples thoroughly.

    • Core the apples and slice them thinly. The thinner the slices, the quicker they will cook and the crisper they can become.

    Season the Apples:

    The apple slices should be put in a mixing basin. Over the apples, scatter the unsweetened cocoa powder. For added taste, feel free to add a few drops of vanilla essence or a pinch of cinnamon. Toss the slices in the chocolate mixture until they are well covered. Make sure to coat each slice thoroughly in order to enhance the flavor.

    Prepare the Apples:

    For Apple Chips Baked: Turn the oven on to 200°F, or roughly 90°C. Place the apple slices in a single layer on a parchment paper-lined baking sheet.

    Bake until the slices are crisp and dry, about 1 to 2 hours, turning them over halfway through. The thickness of your slices may affect how long they take to bake.

    For a Comforting Treat:

    Transfer the apple slices coated in chocolate to a nonstick skillet and set it over medium heat. Simmer for 5 to 10 minutes, stirring often, or until the apples are tender and a rich sauce has formed from the cocoa.

    Serve:

    If baked, let the apple chips to cool fully before serving so they get crisp. Serve the warm cocoa apples straight from the pan if they are stovetop cooked. You may eat them just the way they are or add some yogurt on top for richness.

    Tips:

    Storage: Baked apple chips can be stored in an airtight container for a few days, making them a convenient snack.

     

    Variations: Mix up the spices—try nutmeg or ginger for a different twist, or add a sprinkle of unsweetened shredded coconut before baking for extra flavor and texture.

     

    This simple recipe not only supports weight loss due to its low-calorie content and high fiber but also satisfies sweet cravings in a healthy way. Enjoy this treat daily as a part of your weight loss journey or simply as a healthy snack alternative!

     

  • Melt in Your Mouth Caesar Chicken

    Melt in Your Mouth Caesar Chicken

    Ingredients:
    4 boneless, skinless chicken breasts
    1 cup Caesar salad dressing
    1/2 cup grated Parmesan cheese
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    Salt and pepper to taste
    1 cup shredded mozzarella cheese
    Fresh parsley, chopped (for garnish)
    Directions:
    Preheat oven to 375°F (190°C).
    Place chicken breasts in a greased baking dish.
    In a bowl, mix Caesar dressing, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
    Pour dressing mixture over chicken breasts, coating them evenly.
    Bake for 25-30 minutes, or until chicken is cooked through.
    Sprinkle mozzarella cheese over the chicken during the last 5 minutes of baking.
    Garnish with chopped parsley before serving.
    Prep Time: 5 minutes | Cooking Time: 25-30 minutes | Total Time: 30-35 minutes
    Servings: 4