Ingredients:

For the Parfait Layers:

1 cup Greek yogurt (vanilla or plain) 

½ cup crushed pineapple (fresh or canned, drained) 

¼ cup shredded coconut (toasted for extra flavor) 

½ cup granola 

1 tbsp honey (optional) 

¼ tsp cinnamon (optional) 

For Topping:

2 tbsp chopped macadamia nuts (optional) 

2 tbsp coconut flakes 

1-2 maraschino cherries 

Instructions:

 Toast the coconut (optional): In a dry pan over medium heat, toast shredded coconut for 2-3 minutes until golden brown. Set aside. 
 Prepare the yogurt mixture: If desired, mix Greek yogurt with honey and cinnamon for extra sweetness and flavor. 
 Layer the parfait: In a glass or jar, start with a spoonful of yogurt, followed by crushed pineapple, granola, and toasted coconut. Repeat layers until the glass is full. 
 Top it off: Sprinkle with macadamia nuts, coconut flakes, and a cherry on top. 
 Serve immediately or refrigerate for up to 1 hour for a chilled treat. Enjoy! 

Prep Time: 10 min | Total Time: 10 min

Calories: ~300 kcal per serving | Servings: 2

Homemade Canned Apple Pie Filling ✨

Nothing beats the warm, comforting aroma of apple pie baking in the oven. But what if you could enjoy that sweet, cinnamon-spiced filling whenever you want? That’s where homemade canned apple pie filling comes in! With just a few ingredients, you can bottle up the taste of autumn, ready to use anytime you need a quick and delicious dessert fix. This recipe is perfect for preserving the flavors of fresh apples, so you can have pie filling on hand all year long.

Ingredients:

• 6 cups apples, peeled, cored, and sliced (about 6-7 medium apples)
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups water
• 1/2 cup lemon juice (fresh or bottled)

Instructions:

Step 1: Prepare the Apples

Start by peeling, coring, and slicing the apples into even pieces. For the best texture, try to cut the apples about 1/4-inch thick. As you slice them, toss the apples in lemon juice to prevent browning and to keep them looking fresh and vibrant.

Step 2: Make the Syrup

In a large saucepan, combine the granulated sugar, cornstarch, cinnamon, nutmeg, and salt. These dry ingredients will form the base of your syrup. Next, add in the water and whisk everything together until smooth. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Once the syrup has thickened to a nice consistency, usually within 3-4 minutes, it’s time to add the apples.

Step 3: Add the Apples

Stir the sliced apples into the thickened syrup. Continue to simmer the apple mixture for about 5 minutes, allowing the apples to soften slightly but still hold their shape. The syrup should coat the apples, creating a thick, sweet filling perfect for pies or other desserts.

Step 4: Can the Filling

Now, it’s time to fill your jars! Start by sterilizing the canning jars in a hot water bath or by placing them in the oven on low heat to kill any bacteria. Once the jars are sterilized and hot, ladle the hot apple filling into the jars, leaving about 1/2-inch headspace at the top. This ensures that the jars seal properly. Wipe the rims of the jars clean to ensure a good seal, then top with the lids and screw on the rings.

Step 5: Process the Jars

Place the filled jars in a large pot of boiling water, making sure the water covers the jars by at least an inch. Boil the jars for 20 minutes to process them. This step ensures that the filling is sealed safely and can be stored for long periods without spoiling.

Step 6: Store and Use

Once the jars are processed, carefully remove them from the water and let them cool completely. You should hear a satisfying “pop” as the jars seal. Store the sealed jars in a cool, dark place for up to a year. When you’re ready to use your apple pie filling, simply open a jar and use it for pies, crisps, or as a sweet topping for pancakes, waffles, or ice cream!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: Makes 3-4 pints

Tips for Success:

• Apple Variety: Choose a tart apple variety like Granny Smith or a blend of tart and sweet apples for the best flavor and texture. Avoid using apples that are too soft, as they may turn mushy during canning.
• Adjust Sweetness: Depending on the sweetness of your apples, you can adjust the amount of sugar to your liking.
• Canning Equipment: Make sure to use proper canning equipment to ensure safety. A water bath canner is a great tool for processing jars, and it will help preserve your apple pie filling for up to a year.

Conclusion:

Homemade canned apple pie filling is a fantastic way to preserve the flavors of fresh apples. This simple recipe lets you enjoy that warm, comforting taste of apple pie any time you want, without the need for a whole pie-making process. Whether you’re using it for a quick dessert or gifting it to a friend, this apple pie filling will become a pantry staple in no time. 

Ingredients
– 2 cups heavy cream
– 1 can (14 oz) sweetened condensed milk
– 2 tbsp instant coffee granules
– 2 tbsp hot water

Instructions
In a small bowl, dissolve the instant coffee granules in the hot water. Set aside to cool.

In a large bowl, whip the heavy cream until it forms stiff peaks.

Gently fold the sweetened condensed milk and dissolved coffee into the whipped cream until well combined.

Pour the mixture into a loaf pan or a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.

Scoop and enjoy your creamy coffee and condensed milk ice cream!

Cheesy Beef Pasta Bake Recipe

Ingredients

• 250 g (9 oz) pasta (penne or your preferred type)
• 1 onion, finely chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 60 g (2 oz) butter
• 2 tablespoons flour
• 400 ml (1 2/3 cups) milk
• 300 g (10.6 oz) cheddar cheese, grated
• 450 g (1 lb) ground beef
• 2 tablespoons tomato paste
• Salt, pepper, oregano, and nutmeg (to taste)

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Drain the pasta and set it aside. This will be the base of your bake, so ensure it’s cooked perfectly to absorb the flavors of the sauce and beef mixture.

2. Prepare the Cheese Sauce

In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a roux. Cook the roux for about 1-2 minutes until it turns a light golden color, indicating the flour is cooked. This step is crucial for thickening the sauce without imparting a raw flour taste.

Slowly pour in the milk, whisking continuously to avoid lumps. Continue to stir as the mixture heats up and thickens, which should take about 5 minutes. The sauce should be smooth and slightly thickened.

Stir in half of the grated cheddar cheese, continuing to stir until the cheese is completely melted and the sauce is creamy. Season the sauce with salt, pepper, and a pinch of nutmeg for a subtle warmth and depth of flavor. Remove the sauce from the heat and set aside.

3. Cook the Vegetables and Beef

In another large skillet, heat a drizzle of oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Cook, stirring frequently, for about 5 minutes or until the vegetables begin to soften and the onions turn translucent. This mixture forms the aromatic base of the dish, adding depth and texture.

Add the chopped red and yellow bell peppers to the skillet and cook for an additional 3-4 minutes until they are slightly tender but still vibrant in color. The peppers contribute a sweet and slightly tangy flavor, complementing the richness of the cheese sauce.

Push the vegetables to one side of the skillet and add the ground beef to the empty side. Cook the beef until it is browned and no longer pink, breaking it up with a spatula as it cooks. This should take about 6-8 minutes. Ensure the beef is well crumbled to evenly distribute throughout the pasta bake.

Stir in the tomato paste, oregano, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together. The tomato paste adds a tangy, concentrated tomato flavor that enhances the savory notes of the beef.

4. Assemble the Pasta Bake

Preheat your oven to 180°C (350°F).

In a large mixing bowl, combine the cooked pasta, beef mixture, and cheese sauce. Stir thoroughly to ensure the pasta is evenly coated with the sauce and beef mixture. This step ensures that every bite of the bake is flavorful and rich.

Transfer the mixture into individual oven-safe ramekins or a large baking dish, depending on your preference. Ensure the mixture is spread evenly in the dish for uniform cooking.

Sprinkle the remaining grated cheddar cheese on top, creating a cheesy crust that will turn golden and bubbly in the oven.

5. Bake the Dish

Place the baking dish or ramekins in the preheated oven and bake for 20-25 minutes. Keep an eye on the dish, and bake until the top is golden brown and the cheese is bubbly. The baking process allows the flavors to meld together and creates a crispy, cheesy topping that adds texture to the dish.

6. Serve and Enjoy

Once baked, remove the pasta from the oven and let it cool slightly for about 5 minutes. This makes it easier to serve and allows the flavors to settle. Garnish with fresh herbs like parsley or basil, if desired, for an added touch of freshness.

Serve the Cheesy Beef Pasta Bake hot, and enjoy this comforting, delicious dish with your family and friends. Pair it with a simple green salad or garlic bread for a complete meal.

Nutrition Information

• Serving Size: 1 portion
• Servings: 6
• Calories: 520 kcal
• Protein: 25g
• Carbohydrates: 40g
• Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 450mg
• Fiber: 3g
• Sugar: 5g

This recipe offers a comforting and satisfying meal with a balance of protein, carbs, and fats, perfect for a hearty dinner.

Ingredients

• 3 ripe bananas (plus 1 extra banana for topping)
• 3 large eggs
• 1 cup (250g) almond butter (or substitute with peanut butter)
• ¼ cup (60ml) honey (or maple syrup)
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp cinnamon (optional)
• Pinch of salt
• ½ cup (85g) chocolate chips (optional)

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 180°C (350°F). Prepare a loaf pan by greasing it with a bit of oil or lining it with parchment paper. The parchment paper will make it easier to remove the banana bread once it has cooled.

Mash the Bananas

In a large mixing bowl, mash 3 ripe bananas until smooth using a fork or potato masher. The bananas should be well-ripened, as this enhances the natural sweetness and texture of the bread.

Mix the Wet Ingredients

To the mashed bananas, add the following wet ingredients:

• 3 large eggs
• 1 cup almond butter (or peanut butter, depending on your preference)
• ¼ cup honey (or maple syrup)
• 1 tsp vanilla extract

Stir everything together until the mixture is smooth and fully combined. The almond butter adds richness and moisture, while the honey or maple syrup adds a touch of sweetness.

Add the Dry Ingredients

Next, stir in the 1 tsp baking soda, ½ tsp cinnamon (if using), and a pinch of salt. The baking soda helps the banana bread rise and become fluffy. If you like a touch of spice, cinnamon adds warmth and depth to the flavor. If you’d like to include a fun, sweet twist, fold in the chocolate chips at this stage. They’ll melt beautifully into the bread, adding richness with every bite.

Pour into the Loaf Pan

Once the batter is mixed and smooth, pour it into your prepared loaf pan, using a spatula to smooth the top evenly.

Add the Topping

For a decorative and flavorful topping, slice the extra banana into thin rounds and lay the slices on top of the batter. This adds a beautiful finishing touch and a hint of extra sweetness.

Bake

Place the loaf pan in the preheated oven and bake for 45-55 minutes. The banana bread is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The top should be golden brown, and the bread should feel firm to the touch.

Cool and Serve

Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Afterward, carefully transfer the loaf to a wire rack to cool completely before slicing. This helps the bread firm up and makes it easier to cut clean slices.

Serve warm or at room temperature, and enjoy the naturally sweet, nutty flavors with your favorite spread or on its own.

Nutrition Information

This flourless banana bread makes about 10 slices. The approximate nutritional values per slice are:

• Calories: 240
• Protein: 6g
• Fat: 16g
• Carbohydrates: 19g
• Fiber: 3g
• Sugar: 12g
• Sodium: 160mg

Tips and Variations

• Nut Butter Substitutes: You can use other nut butters like cashew or sunflower seed butter for a different flavor profile. Make sure the nut butter is smooth and creamy for the best results.
• Banana Topping: For a more decadent finish, sprinkle the banana slices on top with a touch of cinnamon or brown sugar before baking.
• Mix-ins: If you’re feeling adventurous, add nuts, dried fruits, or swap out chocolate chips for dark chocolate chunks to customize your loaf.

This Flourless Banana Bread is a nutritious and flavorful treat, combining the natural sweetness of bananas with the richness of almond butter. Whether served as a breakfast, snack, or dessert, this loaf is sure to satisfy your cravings!

Ingredients
2 cups milk, scalded
2 eggs, slightly beaten
1/3 cup Grape-Nuts cereal
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preparation

Preheat oven to 325°F.
In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. “Serve plain or with cream or cool whip.”

Make a copy of this dish.
In French cuisine, scalloped potatoes are called gratin dauphinois, and they are a hearty, comforting addition to any meal. While this recipe is typically baked, I improvised by making it slow cooker friendly, so it fits perfectly into our busy schedules without sacrificing the delicious, soft texture that comes from slow cooking. The dish takes a bold turn with the addition of garlic and cheddar, which complement the creamy texture of the potatoes with bold, aromatic flavors that are sure to please the tongue. Try these Garlic and Cheddar Scalloped Potatoes if you’re looking for an easy, flavorful side dish.
This dish is perfect with a range of main dishes, from roast chicken or beef to a bright green salad. If you want to cut through the richness of the potatoes, try serving them with roasted vegetables or a crisp side salad.
Recipe makes 6 servings of Garlic Cheddar Potatoes.
Recipe calls for 2 pounds thinly sliced ​​Yukon Gold potatoes, 1 medium onion, and 3 cloves minced garlic.
Shredded sharp cheddar cheese (1 cup) and heavy cream (1 cup)
– 1/2 cup broth, chicken or vegetable stock
For garnish, you can optionally add 1 teaspoon chopped fresh thyme and salt and pepper to taste.
What to do To start

, place half of the sliced ​​potatoes in a single layer on the base of a slow cooker.
Half of the garlic and onions should be added next, followed by a little salt and pepper.
3. Top the garlic and onions with half of the shredded cheddar cheese.
4. Layer the remaining potatoes, onions, garlic and cheese in the same manner.
5. Combine heavy cream and broth in a small dish; cover potatoes stacked in slow cooker with mixture.
6. Bring to a boil and cook, covered, for 6 to 8 hours on low or 3 to 4 hours on medium, or until potatoes are tender.
7. If desired, garnish with fresh thyme once done.
Tips and Variations—To lighten it up, use half-and-half or a combination of milk and a spoonful of flour in place of the heavy cream; just make sure there’s still some creaminess.
—Try using a combination of cheddar and Gruyere for fantastic depth of flavor; feel free to play around with other types of cheese.
Incorporating cooked, crumbled bacon between the layers of potatoes gives the meal an unmatched smokiness.
To give the cream mixture an extra kick, add chopped jalapeño or a touch of cayenne pepper if you want a little heat.

– A After slicing the potatoes, soak them in cold water until you’re ready to layer them in the slow cooker. Be sure to drain them well to prevent discoloration.
Easy and flavorful are the goals with this Garlic Cheddar Scalloped Potatoes recipe. Whether you’re craving a hearty side dish or just want to up your potato game, this recipe is sure to satisfy your cravings. Indulge in the decadent cheese!

CONDENSED MILK CAKE 

Ingredients:

½ cup melted butter

1 cup sifted flour

2 teaspoons of vanilla essence

1 ½ teaspoons baking powder

4 eggs

2 tablespoons lemon zest

397 grams of condensed milk

½ cup of icing sugar

2 tablespoons lemon juice

Preparation:

1. Blend the eggs, condensed milk, lemon zest, and vanilla essence in a blender.

2. Add the melted butter, without turning off the motor.

3. Add the flour and beat again until you have a lump-free mixture.

4. Grease and flour a loaf pan, pour the mixture and bake at 180°C for 25 minutes or until a toothpick inserted into the center comes out clean.

5. Remove from the oven, let cool for 15 minutes, unmold and cool completely.

6. Mix the icing sugar with the lemon juice and glaze the cake.

Ingredients:

6 waffle cones
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup vanilla pudding
2 ripe bananas, sliced
½ cup crushed vanilla cookies or graham crackers

Instructions:

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Fill each waffle cone with a layer of vanilla pudding.
Add a few banana slices inside the cone over the pudding.
Pipe whipped cream on top of each cone, creating a tall swirl.
Arrange banana slices around the edges of the whipped cream.
Sprinkle crushed vanilla cookies or graham crackers on top for added texture.

Decoration Tips:

Drizzle a little caramel sauce over the top for a rich, golden touch.
Use chocolate shavings or mini chocolate chips for a fun contrast in color and flavor.
Lightly toast the waffle cones for extra crispiness before filling them.
Serve with a banana slice on the side to make the presentation even more elegant.
Happy Baking

Ingredients:
– 1 ripe banana
– 1 cup mixed berries (strawberries, blueberries, raspberries, etc.)
– 1/2 cup Greek yogurt (optional for creaminess)
– 1 cup almond milk (or any milk of choice)
– 1 tablespoon honey or maple syrup (optional for sweetness)
– A handful of ice cubes

Instructions:
1. Peel and slice the banana.
2. Add the banana, mixed berries, yogurt, and almond milk into a blender.
3. Blend until smooth.
4. Taste and add honey or maple syrup if you prefer extra sweetness.
5. Add ice cubes and blend again if you want a chilled smoothie.
6. Pour into a glass and enjoy!

You can also add a handful of spinach or chia seeds for an extra nutritional boost.

 Ingredients:
• 2 ripe peaches  (pitted & sliced)
• 1 banana  (for creaminess)
• 1/2 cup Greek yogurt 
• 1/2 cup orange juice 
• 1/2 cup almond milk 
• 1 tbsp honey  (optional)
• A handful of ice cubes 
 Instructions:
1. Add all ingredients to a blender. 
2. Blend until smooth and creamy. 
3. Pour into a glass & enjoy!