Ingredients

1 large can of sliced peaches, drained

1 cup Bisquick mix

1 cup of milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup butter, melted

1 cup of sugar vanilla Ice Cream, optional

Preparation

In a 8 x 8 baking dish, mix Bisquick blend, milk, nutmeg and cinnamon together until completely blended. Mix in liquefied spread.

In a medium blending bowl, mix sugar and peaches. Spoon peaches over the shoemaker hull.

Prepare for 45 minutes to one hour or until outside layer is a brilliant brown. Top with vanilla frozen yogurt

Enjoy !

Prepare to tantalize your taste buds with a family-favorite meal that’s both delectable and easy to prepare: the Slow Cooker Swiss Steak. This sumptuous dish features tender beef in a savory mushroom sauce, slow-cooked to perfection for melt-in-your-mouth tenderness.

One lazy Sunday, the alluring aroma of Swiss Steak filled my kitchen, building anticipation for the meal ahead. When served, my family’s eyes sparkled with excitement. The first bite was nothing short of divine; the meat tender and flavorful, the sauce rich and satisfying. It was a moment of shared joy and a memory still fondly recalled.

Why is this recipe a must-try? It’s not just about the delicious meal but also about the warm, memorable moments it creates. The Slow Cooker Swiss Steak is a recipe that brings joy to your palate and a sense of unity to your home. Let’s delve into this irresistible recipe.

Slow Cooker Swiss Steak Recipe

Ingredients

6 average-sized beef blade steaks

1 average-sized onion, sliced

8 ounces fresh mushrooms, thinly sliced

3/4 cup chicken broth

1/2 cup cream

1/4 cup dry sherry

1/4 cup all-purpose flour

4 tablespoons oil

Salt and pepper, for seasoning

1 tablespoon minced fresh thyme

1 1/2 teaspoons mild paprika

2 tablespoons chopped fresh parsley

Preparation

Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.

In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.

Transfer the mushroom and onion mix to the slow cooker over the steaks.

Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.

Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.

Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.

Cook on low for an additional 10 minutes.

Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!

Ingredients:

1/2 cup rolled oats
2 tablespoons honey
1 cup whole wheat flour
1/2 cup unsweetened natural yogurt
1 teaspoon baking powder
1 pinch of salt
1 teaspoon vanilla essence (optional)
Dark chocolate chips (optional)

Instructions:

Preheat the Oven: Begin by preheating your oven to 356°F (180°C).
Prepare the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and a pinch of salt.
Incorporate the Wet Ingredients: Add the natural yogurt and honey to the dry mixture. If you’re using vanilla essence, add it now. Mix the ingredients thoroughly until a uniform dough forms.
Shape the Cookies: Using your hands, roll the dough into small balls and gently press them flat to form cookie shapes.
Arrange and Decorate: Place the cookies on a baking sheet lined with parchment paper. If you’d like, add a few dark chocolate chips to each cookie for extra indulgence.
Bake: Bake the cookies in the preheated oven for approximately 15 minutes or until they turn golden brown.
These cookies are not only quick and easy to make but also packed with wholesome ingredients that make them a guilt-free treat. Enjoy them fresh from the oven!

Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.

4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.

6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.

7. Roll out the dough on a floured surface into your desired thickness and shape.

8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.

9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.

10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes

12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .

INGREDIENTS
16 King’s Hawaiian Original Hawaiian Sweet Rolls – ideally dried out at room temperature for 2 hours
Cream cheese filling:

8 oz room temperature cream cheese (226g)
2–3 tablespoon sweetened condensed milk, to taste
Pinch of salt
Garlic butter custard:

½ cup melted butter (113g)
1 egg
¼ cup milk
2 tbsp sweetened condensed milk
2–3 tablespoon chopped or minced garlic
½ tsp salt
2 tbsp chopped fresh parsley
½ tsp paprika
Topping:

2 tbsp grated or shredded parmesan cheese

INSTRUCTIONS

Pre-heat your oven to 350F (conventional) and prepare a baking sheet with parchment paper
Using a sharp serrated knife, make 4 cuts in each roll that go 75% of the way down, dividing each roll into 8 equal sections that are still connected. If this feels too hard, you can do just 2 cuts, making 4 sections each
Mix together the cream cheese, sweetened condensed milk and salt until they are combined, and transfer to a piping bag. Make a small cut, and fill each roll by piping the cream cheese filling into each opening of the rolls
In a separate bowl, mix together the melted butter, egg, milk, sweetened condensed milk, garlic, salt, parsley and paprika until combined
Carefully dip each roll into the garlic butter mixture for 1-2 seconds per side, and place onto the lined baking sheet. Lift up any leftover garlic from the bottom of the bowl and brush onto the rolls
Sprinkle parmesan cheese on the rolls
Bake for ~15 minutes until the rolls are golden
Serve while still warm, and enjoy!

Craving a delightful dinner that’s both crispy and sweet? Try this Double Crunchy Chicken Breast with Honey Glaze recipe! Your taste buds are in for a treat!

Ingredients:

• 2 boneless, skinless chicken breasts

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs

• Salt and pepper to taste

• 1/2 cup honey

• 2 tablespoons soy sauce

• 1 tablespoon Dijon mustard

• 1 tablespoon olive oil

Directions:

. Preheat your oven to 400°F (200°C).

. Season chicken breasts with salt and pepper.

. Dredge each chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.

. Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts on each side until golden.

. Transfer the chicken to a baking sheet and bake in the preheated oven for 20-25 minutes or until cooked through.

. In a small saucepan, mix honey, soy sauce, and Dijon mustard. Heat over low heat until warmed through.

. Brush the honey glaze over the baked chicken breasts, ensuring they are well-coated.

. Serve your double crunchy chicken breasts with your favorite sides and enjoy!

• 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:

On a plate combine the last 4 ingredients.
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.
Line a pan with tin foil and spray with cooking spray.
Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Enjoy!

INGREDIENTS:

1 Tbsp butter or olive oil I like a combination of the two
1 garlic clove minced
1 cup lightly packed cabbage finely shredded
2 eggs lightly beaten
salt and pepper to taste

INSTRUCTIONS:

Heat a non-stick pan over medium heat.
Add in the butter and/or oil and spread it in the pan.
Add in the garlic and let it become fragrant for 20 seconds or so.
Add in the cabbage and cook, stirring frequently, until it softens, about 3-5 minutes. I like to cook mine until it is beginning to caramelize, which can take a minute or two longer.
Spread the cabbage out in a thin layer.
Pour in the eggs, tilting the pan a bit to spread them out.
Let the eggs cook for about 15-20 seconds and then fold them over gently until they are cooked through.
Remove from heat and serve immediately!
Enjoy!

This Heavenly Pineapple Cheeseball recipe is always one of the biggest hits at any gathering and every party. We cannot allow the combination of foods to gross us out. This would not be one of my favorites if it tasted disgusting. So bear with me and give this a try. I had actually received this from a very dear friend. His mother used to make it for the family on special occasions. When she passed on, he wanted to pass on one of her best and favorite recipes.

Experience the delicious taste of the Chesapeake Bay with “Maryland’s Finest: Authentic Crab Cakes.” These classic crab cakes are made with succulent lump crab meat, seasoned to perfection, and lightly pan-fried to achieve a crispy, golden crust. Perfect for a special dinner or a taste of Maryland anytime, these crab cakes are sure to impress with their rich flavor and delicate texture.

The first time I made Maryland Crab Cakes, it was for a family celebration. My husband, a seafood enthusiast, was thrilled and skeptical at the same time. He didn’t believe homemade crab cakes could match the ones from his favorite seaside restaurant. But as soon as he took his first bite, his doubts vanished. Now, it’s a staple in our household, especially during summer get-togethers. Our kids have even started requesting them for their birthdays! This recipe has become a cherished part of our family’s culinary traditions, always bringing smiles and satisfaction.

Why You’ll Love Maryland Crab Cakes:

• Authentic Flavor: True to Maryland tradition with minimal filler to let the crab shine.
• Simple Ingredients: Fresh, easy-to-find ingredients.
• Versatile: Perfect for appetizers, main courses, or sandwiches.
• Deliciously Crispy: A perfect golden-brown crust with a tender interior.

Ingredients Notes For Maryland Crab Cakes:

• Crab Meat: Fresh lump crab meat for the best texture and flavor.
• Mayonnaise: Adds moisture and helps bind the ingredients.
• Egg: Helps hold the crab cakes together.
• Mustard: Dijon or yellow mustard for a bit of tang.
• Worcestershire Sauce: Adds depth of flavor.
• Old Bay Seasoning: Essential for that classic Maryland flavor.
• Parsley: Fresh, chopped for color and flavor.
• Lemon Juice: Freshly squeezed for brightness.
• Breadcrumbs: Just enough to bind the crab cakes without overpowering the crab.
• Butter and Oil: For frying, creating a perfect golden crust.

Recipe Steps:

1. Prepare the Crab Mixture:
   • In a large mixing bowl, gently combine 1 pound of fresh lump crab meat, 1/4 cup of mayonnaise, 1 large egg, 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 tablespoon of chopped fresh parsley, 1 teaspoon of Old Bay seasoning, and 1 tablespoon of fresh lemon juice. Carefully fold the ingredients together to avoid breaking up the crab meat too much.
2. Add Breadcrumbs:
   • Add 1/4 cup of breadcrumbs to the mixture. Gently fold until the mixture just comes together. You can add more breadcrumbs if necessary, but be careful not to add too much.
3. Shape the Crab Cakes:
   • Form the crab mixture into 6-8 patties, about 3 inches wide and 1 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
4. Cook the Crab Cakes:
   • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the crab cakes to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Serve:
   • Serve the crab cakes hot with lemon wedges, tartar sauce, or your favorite seafood sauce. Garnish with additional parsley if desired.

Storage Options:

• Refrigerate: Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven before serving.
• Freeze: Freeze uncooked crab cakes on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before cooking.

Variations & Substitutions:

• Spicy: Add a pinch of cayenne pepper or finely chopped jalapeño for a spicy kick.
• Herbs: Add fresh dill or chives for a different flavor profile.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

Embark on a culinary adventure with our “Savory Journey” Beef Chow Fun, a classic Cantonese dish known for its irresistible combination of tender beef, wide rice noodles, and a medley of fresh vegetables, all stir-fried to perfection. This dish captures the essence of traditional Chinese cooking, offering a perfect balance of flavors and textures that delight the palate. Whether you’re a fan of Asian cuisine or looking to expand your culinary horizons, Beef Chow Fun is an easy-to-follow recipe that promises a deliciously satisfying meal.

Why You’ll Love “Savory Journey” Beef Chow Fun:

• Rich Flavors: Marinated beef and savory sauce create a deeply satisfying taste experience.
• Textural Contrast: The chewiness of the noodles paired with crisp vegetables and tender beef offers a delightful mouthfeel.
• Quick and Easy: Ready in minutes, making it perfect for a fast, flavorful weeknight dinner.
• Versatile: Easily adaptable to suit your taste preferences or dietary needs.

Ingredients Notes For “Savory Journey” Beef Chow Fun:

• Beef: Sliced flank steak or sirloin for tenderness and quick cooking.
• Rice Noodles: Wide, flat rice noodles are traditional, but any flat noodle can work in a pinch.
• Vegetables: Bean sprouts, scallions, and onions add crunch and freshness.
• Sauce: A combination of soy sauce, oyster sauce, and sesame oil for depth and richness.
• Garlic: Minced, for aromatic flavor that’s fundamental to the dish.

Recipe Steps:

1. Prepare the Beef: Marinate the beef slices in a mixture of soy sauce, cornstarch, and a little oil for at least 15 minutes.
2. Cook the Noodles: If using dried rice noodles, soak or cook them according to package instructions until just tender, then drain.
3. Stir-Fry the Beef: Heat oil in a wok or large skillet over high heat. Stir-fry the beef until just cooked, then remove and set aside.
4. Vegetables and Noodles: In the same wok, add a bit more oil, and quickly stir-fry the garlic and onions. Add the noodles, breaking them apart and allowing them to get a slight char.
5. Combine and Season: Return the beef to the wok, add the bean sprouts and scallions, and pour over the sauce mixture. Toss everything together until well coated and heated through.
6. Serve: Adjust seasoning if necessary and serve hot, garnished with additional scallions or sesame seeds if desired.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat, adding a splash of water to help loosen the noodles.

Ingredients:

1 (3 to 4-pound) boneless pork roast (shoulder or loin preferred)

2 onions, peeled and quartered

4 cloves garlic, minced

1 cup chicken or vegetable broth

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon salt

Optional for gravy: 2 tablespoons cornstarch + 2 tablespoons water

Instructions:

Layer the Base: Position the quartered onions in the slow cooker to form a bed for the roast.

Whisk the Liquid: Combine broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt in a bowl for your flavorful cooking liquid.

Prepare the Roast: Set the pork atop the onions, spread minced garlic over it, and douse with the prepared liquid, ensuring it seeps around the onions.

Slow Cook to Perfection: Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender enough to shred effortlessly with a fork.

Rest and Serve: Remove the roast to rest a bit before shredding or slicing. Optionally, thicken the cooking liquid with cornstarch and water for gravy.

Enjoy: Serve the pork with your chosen sides, topped with the rich homemade gravy.

Variations & Tips:

Add apple slices or cider for a sweet twist, perfect for autumn.

Substitute onions with a teaspoon of onion powder for a smooth flavor.

Experiment with smoked paprika, cumin, and chili powder for a non-traditional seasoning.

Letting the pork roast cook on low for the full time ensures maximum tenderness.

Allow the pork to rest post-cooking for juicier, more flavorful meat.

This pork roast recipe unites ease with tradition, offering a comforting meal that invites slow dining and warm gatherings. Whether it’s a weeknight dinner or a special occasion, this dish promises to bring smiles and satisfaction to your table.

Enjoy!