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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.

Ingredients:
4 boneless pork chops, 1/2 thick
1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder.

Instructions:
1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes. Enjoy!

Ingredients:

2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tbsp vanilla extract
Pinch of salt
Directions:

Prepare the Strawberry Mixture:

In a bowl, combine strawberries, sugar, and lemon juice.
Allow the mixture to sit for 30 minutes, so the strawberries release their juice and the sugar dissolves.
Make the Ice Cream Base:

In a separate bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt.
Combine the Mixtures:

Stir the strawberry mixture into the ice cream base until well blended.
Chill and Freeze:

Cover the bowl and refrigerate the mixture for at least 2 hours or overnight until well chilled.
Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25-30 minutes, until it reaches a soft-serve consistency.
Freeze Again:

Transfer the churned ice cream to a container and freeze for at least 4 hours, or until it is firm.
Serve and Enjoy:

Scoop the strawberry ice cream into bowls or cones and enjoy the refreshing strawberry flavor in every creamy bite! 

Ingredients:
2 refrigerator pie crusts (allow them to thaw on the counter for a few minutes)
4 Tablespoons salted butter, melted
6 Tablespoons light brown sugar, packed
1 ½ teaspoons ground cinnamon
For the Glaze:
1 cup powdered sugar
1-2 Tablespoons milk

Instructions:
Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
Unroll a pie crust and place it on a clean work surface.
Brush it all over with half of the melted butter.
In a small bowl, stir together the brown sugar and cinnamon.
Sprinkle ½ of the cinnamon sugar all over the pie crust, leave a ½ inch border along half of the pie crust edge facing away from you.
Start rolling the crust over the filling tightly. When you come to the end, press the seams together well.
Cut into ½ inch pieces, the end pieces you may need to discard since they won’t form a sealed roll.
Place the mini rolls, cut side up, on to the prepared sheet tray. Bake for 17-20 minutes until lightly golden brown. Allow to cool for 5 minutes on the sheet tray then place on a wire rack to cool completely, repeat with the remaining pie crust, butter, and cinnamon sugar.
Once they are cool, make the glaze by adding 1 ½ Tablespoons of the milk to the powdered sugar in a small bowl, whisk until smooth. If you need a little more milk, add it now, you want the glaze thick but pourable.
Drizzle the glaze over the cinnamon rolls, I like to use a fork for this. Serve immediately or allow the glaze to set for about 30 minutes.

Ingredients:

200 grams of cream
200 ml of whipped cream
395 grams of condensed milk
25 grams of strawberry juice (or your preferred juice flavor)
1 cup of sparkling wine

Preparation:

Step 1:
In a blender, combine the cream, whipped cream, condensed milk, and strawberry juice. Blend the mixture until smooth. Feel free to substitute the strawberry juice with any other flavor you prefer. Once blended, add the colored sugar balls for a festive touch and mix well.

Step 2:
Pour the mixture into disposable cups or onto a serving plate. Refrigerate for at least 1 hour before serving. Enjoy your creamy, delicious dessert!

Ingredients:

1 cup pineapple chunks, frozen
1 large mango, peeled and diced
1 banana, sliced
1/2 cup coconut milk
1/2 cup orange juice
1 tablespoon honey (optional)
1/4 cup Greek yogurt (optional for creaminess)
Ice cubes (as needed for desired consistency)
Fresh pineapple wedges and mint leaves, for garnish

Directions:

In a blender, combine the pineapple, mango, banana, coconut milk, orange juice, honey (if using), and Greek yogurt (if using).
Add ice cubes to the blender, depending on how thick you prefer your smoothie.
Blend on high until smooth and creamy.
Pour the smoothie into glasses and garnish with pineapple wedges and mint leaves

 Peanut Butter Lovers, get ready for a sweet treat that will make your taste buds dance! I’m excited to share my super-easy, no-bake peanut butter pie recipe that’s rich, creamy, and irresistibly delicious. The best part? It only takes 20 minutes to whip together! 

Here’s what you’ll need:
 4 oz cream cheese
 3/4 cups powdered sugar (also known as confectioners’ sugar)
 1/2 cup creamy peanut butter
 1/2 cup milk
 8 oz thawed whipped topping
 1 ready-made 9-inch graham cracker crust

 Here’s how to make magic happen:

 In a bowl, beat together cream cheese and powdered sugar until it’s smooth and creamy.

 Stir in your peanut butter and milk, continue beating until it’s smooth as silk.

 Next, fold in the whipped topping gently.

 Now, spoon this heavenly mixture into your graham cracker pie shell.

 Cover it up and pop it into the freezer until it firms up. It should take about 2 and a half hours. 

 When you’re ready to serve, remove the pie from the freezer and let it soften for about 10 minutes.

Now, here’s where you can get creative with your topping! Sprinkle some graham cracker crumbs, Oreo pieces, or chocolate chips on top. Or if you’re feeling extra indulgent, drizzle some chocolate and caramel sauce. 

And voila! Your no-bake peanut butter pie is ready to steal the show at any event. So, go ahead and slice up this creamy delight. It’s time to enjoy! 

Remember, sharing is caring, so don’t forget to pass this recipe along to all your peanut butter-loving pals!  Happy baking… or should I say, ‘no-baking’! 

Potato Muffins are a savory and satisfying treat that combines the comforting taste of mashed potatoes with the convenience of a muffin. These muffins are perfect for breakfast, brunch, or as a side dish for dinner. They’re loaded with flavor, thanks to ingredients like cheese, herbs, and sometimes even a bit of bacon. Easy to make and even easier to enjoy, Potato Muffins are a versatile dish that’s sure to become a favorite in your recipe rotation.

 

Potato Muffins offer the perfect blend of fluffy interior and crispy exterior, making them an ideal comfort food. They’re a great way to use up leftover mashed potatoes, and the addition of cheese and herbs elevates their flavor to something special. These muffins can be served warm straight from the oven or reheated for a quick and delicious snack. They’re also highly customizable—you can add vegetables, swap out the cheese, or mix in your favorite spices to suit your taste.

Ingredients:

• 2 cups mashed potatoes (preferably cooled)
• 1/2 cup shredded cheddar cheese (or your favorite cheese)
• 1/4 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/4 cup milk or cream
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• 2 tablespoons chopped chives or green onions
• 2 tablespoons melted butter
• Optional mix-ins: cooked bacon bits, chopped spinach, or sautéed onions

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.

INSTRUCTIONS

• 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.

Cowboy Stew with Potatoes and Meatloaf is the ultimate comfort food, combining the richness of a classic meatloaf with the heartiness of a stew. This dish is a perfect one-pot meal that’s packed with bold flavors and satisfying ingredients, making it a go-to recipe for family dinners, potlucks, or any time you need a hearty and filling meal. The combination of tender potatoes, savory meatloaf, and a flavorful tomato-based sauce creates a dish that’s both comforting and incredibly tasty.

Cowboy Stew is all about robust flavors and hearty ingredients that stick to your ribs. The meatloaf brings a classic, nostalgic flavor to the dish, while the potatoes add substance and comfort. The stew itself is simmered in a rich tomato-based broth, flavored with onions, garlic, and a touch of spice, making every bite a burst of deliciousness. This dish is perfect for feeding a crowd or meal prepping for the week, as it reheats beautifully and tastes even better the next day.

Ingredients:

• For the Meatloaf:
  • 1 pound ground beef (or a mix of beef and pork)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
• For the Stew:
  • 3-4 medium potatoes, peeled and cut into chunks
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Ingredients:

°6 bone-in chicken thighs, skin on (about 5-6 ounces each)

°2 tablespoons olive oil

°2-3 teaspoons chicken seasoning or Italian seasoning

°Salt and pepper to taste

PREPARATION:

Preheat stove to 425 degrees F. Lay a baking plate with tin foil and put a baking rack on top of it. Dried chicken skin with paper towel to eliminating any dampness. Placing chicken in olive oil and season with flavors, salt and pepper. Put on rack and prepare for 35-40 minutes or until chicken temperature arrives at 165 degrees Fahrenheit. Broil 2-3 minutes.

Enjoy !

Craving a delicious and easy-to-make chicken and potatoes dish? Here’s the recipe for you:

Ingredients:

*For the Main Dish:*
– 1 Onion
– 3 Potatoes
– 2 Chicken Fillets (600 grams)
– 2 tablespoons Vegetable Oil (16 ml)
– Salt
– Black Pepper
– Red Pepper
– Oregano

*For the Sauce:*
– 2 Eggs
– 200 ml Cream
– 1 tsp Curry
– 1 tsp Mint
– 1 tsp Salt

*For Topping:*
– 1 Tomato
– 100 grams Cheddar Cheese
– Scallion

Instructions:

1. Preheat your oven to 200°C (392°F).

2. Slice 1 onion, 3 potatoes, and 2 chicken fillets.

3. In a bowl, mix the sliced potatoes, onions, and chicken fillets with 2 tablespoons of vegetable oil. Season with salt, black pepper, red pepper, and oregano.

4. Transfer the mixture to a baking dish.

5. For the sauce, whisk together 2 eggs, 200 ml cream, 1 tsp curry, 1 tsp mint, and 1 tsp salt.

6. Pour the sauce over the potato and chicken mixture.

7. Top with slices of tomato, cheddar cheese, and scallions.

8. Bake in the preheated oven for 40 minutes.

9. After 40 minutes, increase the oven temperature to 200°C (392°F) and bake for an additional 10 minutes until the top is golden and bubbly.

10. Remove from the oven and let it cool for a few minutes.

11. Serve and enjoy your amazing chicken and potatoes!

This delicious dish is sure to become a regular in your dinner rotation.

 

Ingredients
Base:

90 g sugar
30 g cocoa powder
150 ml milk
60 g butter
300 g cookies (your choice of digestive or tea biscuits)
Chocolate Cream:

2 egg yolks
500 ml milk
50 g corn starch
50 g dark chocolate
120 g sugar
100 g butter
Topping:

70 g walnuts, chopped
50 g dark chocolate, grated

Instructions

Prepare the Base:
In a saucepan, combine the sugar, cocoa powder, milk, and butter. Heat over medium heat, stirring until the butter is melted and the mixture is smooth.
Break the cookies into small pieces and place them in a large bowl. Pour the chocolate mixture over the cookies and mix until well coated.
Press the cookie mixture into the bottom of a lined baking dish to form an even layer. Set aside.

Make the Chocolate Cream:
In a saucepan, whisk together the egg yolks, milk, corn starch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and add the dark chocolate, stirring until it is fully melted and incorporated. Then, stir in the butter until smooth and glossy.
Pour the chocolate cream over the cookie base, spreading it evenly with a spatula.

Add the Topping:
Sprinkle the chopped walnuts and grated dark chocolate over the top of the chocolate cream.

Set the Dessert:
Place the dessert in the refrigerator for at least 15 minutes to set before serving.

Cooking Tips
Use high-quality dark chocolate for a richer flavor.

If you prefer a firmer base, chill the cookie mixture for 10 minutes before adding the chocolate cream.
For added texture, consider mixing in some crushed nuts with the cookie base.

Nutritional Benefits
This dessert provides a good balance of carbohydrates and fats. Dark chocolate is rich in antioxidants, while walnuts add a boost of healthy fats and protein. Using milk instead of cream or cream cheese helps to reduce the overall fat content without sacrificing creaminess.

Why You’ll Love This Recipe
Quick and Easy: Ready in just 15 minutes, perfect for last-minute dessert needs.
Rich and Decadent: Tastes incredibly creamy and luxurious without the need for cream or cream cheese.
Crowd-Pleaser: A guaranteed hit with both kids and adults alike.

Dietary Information
Vegetarian: Contains no meat or animal gelatin.
No Cream/Cream Cheese: Ideal for those avoiding high-fat dairy products.

Why This Recipe Works
The combination of cocoa, dark chocolate, and butter creates a rich and smooth texture, mimicking the creaminess of traditional desserts. The cookie base provides a satisfying crunch, while the chocolate cream layer offers a velvety contrast, making this dessert both delightful and indulgent.

Conclusion
This quick and easy no-cream, no-cream-cheese dessert is sure to become a favorite in your household. Its rich flavors and creamy texture make it hard to believe it can be made so simply and quickly. Perfect for any occasion, enjoy this treat that brings together the best of chocolate and cookies in a delightful, no-bake form!