Italian Cream Stuffed Cannoncini (Cream Horns)

Puff pastry cannoncini (horns) stuffed with creamy, silky custard cream that are crispy and buttery.

Ingredients:

YIELD: Twelve cannoli

Regarding the crema pasticcera (custard cream):

1. three yolks from eggs
2. Thirty grams (3 tablespoons) of all-purpose flour
3. 50 grams (1/2 cup) of sugar
4. One tsp vanilla extract
5. 235 ml, or 8 oz, of milk

Regarding the cannoncini:

1. One defrosted puff pastry sheet (about 8 oz, 225 gr)
2. 50 grams or 1/4 cup of sugar
3. One egg for the egg wash
4. granulated sugar for embellishment

Instructions

Make the custard cream (crema pasticcera) as follows:

• Heat the milk until it’s hot, but not boiling.
• Lightly beat the egg yolks with the sugar, vanilla extract, and flour in a medium-sized pan until they are frothy and light.
• As you whisk to ensure there are no lumps, gradually add the milk.
• When the pan comes to a slow boil, place it over medium heat and stir constantly.
• Take care not to let the cream to sink to the bottom as it will thicken. Reduce the heat and continue cooking for a few more minutes, or until the desired thickness is achieved.
• Fill a glass bowl with the cream, cover with plastic wrap, and allow to cool. Keep chilled for a minimum of 60 minutes.

For the horns of pastry:

• Set oven temperature to 400°F, or 200°C.
• After dusting the worktop and the puff pastry with sugar, roll it out into a 9 by 12 inch rectangle.
• Cut (1 inch thick) into 12 stripes. Simple method: divide the pastry into three sections, and then cut each section into four strips.
• Place every strip onto a conical-shaped horn mold. There must be overlap in the pastry (about half the length).
• Place seam (end of the strip) side down on a baking sheet covered with parchment paper.
• Use one tablespoon of water to beat one egg. Lightly apply the egg wash to every cone of dough.
• Make sure the mold is not in contact with the egg wash. After baking, it will be more difficult to extract the pastry horn from the mold.
• Bake for 15 to 20 minutes at 400°F (200°C), or until the tops are brown.
• After a few minutes of cooling, carefully take them from the mold.
• Should the pastry adhere to the mold, you have the option to slightly compress the mold (reducing its circumference) and rotate it inside the pastry until it comes out with extreme caution.
• Add the cream and fill before serving.
• Enjoy and top with powdered sugar, if desired!

Slow Cooker Easy Breakfast Quiche Recipe

Easy Quiche Recipe with chicken and Cheese Cooked Slowly! Packed with vegetables, this ham and cheese quiche is easy to prepare in a slow cooker.

Ingredients

1. Two pie crusts, either homemade or from the store
2. Nine big eggs
3. One and a quarter cups heavy cream
4. Eight ounces of smoked mozzarella cheese, shredded
5. 3/4 cup tiny broccoli florets and
6. 1 cup of chicken
7. Diced red bell pepper, half a cup
8. half a cup of finely chopped onion
9. one minced garlic clove
10. half a teaspoon of mustard powder

Guidelines

• Chop the chicken and all vegetables. After that, put the onions, bell peppers, and garlic in a small, nonstick skillet and cook for three to five minutes on medium heat, or until tender. Take off the heat
• In the interim, lay out an 18-inch parchment paper rectangle on the counter. Arrange the two pie crusts that have been rolled out so that they overlap in the middle, making a single, long piece of crust that is between 17 and 18 inches long.
• Place the overlapped part into a big oval 6-quart slow cooker and press to seal. Press the extra crust against the edges of the slow cooker and gently press the crust into the creases.
• Make sure the crust extends 2 to 3 inches up the sides when you crimp the edges.
• Beat the eggs, cream, powdered mustard, and 1/2 teaspoon salt together in a large mixing bowl until the mixture is smooth and foamy. Add black pepper to taste and whisk.
• Then incorporate the cheese, chicken, and all the vegetables into the egg mixture. Fill the prepared crust with the ingredients.
• To ensure they are firmly in place, press the crust’s sides up against the crock one more. After that, cover the slow cooker with the lid and lay a large piece of paper towel over it. To keep the paper towel from sagging, pull its edges tightly. (The paper towel is designed to absorb moisture.) Set the slow cooker on high for three to four hours, or until the quiche is set in the middle and the crust is browned around the edges.
• Raise the whole quiche up out of The slow cooker by the parchment paper’s edges. After ten minutes of cooling, slice and serve.

 

Perfect Fried Green Tomatoes

My Southern grandma taught me how to make fried green tomatoes, and I’ve been doing it for more than 35 years. I’ve tried a lot of fried green tomato recipes over the years, and this one is the best. These tomatoes are smooth and creamy on the inside, with a crispy exterior that pairs nicely with the Cajun-ranch sauce.

Twenty minutes for preparation

Cooking Time: 10 minutes

Extra Time: Ten Minutes

40 minutes in total

Servings: Five components

Ingredients

• Four green tomatoes, sliced into quarter-inch pieces
• To taste, add salt and ground black pepper.
• One cup of flour for all purposes
• two tsp salt, separated
• Two tsp finely ground black pepper, split
• One cup of buttermilk
• One cup of cornmeal
• One tsp of dehydrated parsley
• One tsp of paprikOne-half teaspoon of cayenne
• Two cups canola oil, or more if necessary

Cajun Ranch Dressing:

• Half a cup of ranch dressinTwo teaspoons seasoning (Cajun)
• two tsp spicy sauce

Guidelines

• Add salt and pepper to tomato slices for seasoning.
• In a small bowl, stir together flour, 1 teaspoon each of salt and pepper. Transfer buttermilk to another small basin. In a third shallow bowl, combine cornmeal, parsley, paprika, 1 teaspoon each of salt, pepper, and cayenne.
• Each tomato slice should be coated by dredging it in flour mixture, dipping it in buttermilk, and then pressing it into cornmeal mixture on both sides. Arrange the coated tomato slices onto a baking sheet and allow them to absorb the coating for ten to fifteen minutes.
• Preheat oil in a big saucepan or deep fryer to 350 degrees Fahrenheit (175 degrees Celsius).
• Drop tomato slices gently.
• Place into heated oil and fry for 2 to 3 minutes, or until golden brown and floating. Empty onto a paper towel-lined plate.
• In a small dish, whisk together the ranch dressing, hot pepper sauce, and Cajun seasoning. Serve with fried tomato slices.

Green No-Bean Hummus

This is a pretty interesting take on green hummus, made with salted and roasted zucchini to bring out the taste. One of my all-time favorites is this dip. It’s low in calories, keto-friendly, and most importantly, it tastes amazing.

15 minutes for preparation

Cooking Time: 10 minutes

45 minutes of standing

45 minutes for cooling

Two hours for relaxation

Time total: 3 hours, 55 minutes

Ingredients

1. two and a half pounds of zucchini
2. Two tsp kosher salt and more to taste
3. Four tsp olive oil, separated
4. three smashed garlic cloves
5. Triple-spooned tahini
6. Juiced half a lemon and additional to taste
7. Six basil leaves, cut into pieces
8. 1/4 tsp ground black pepper
9. 1/4 tsp cumin
10. One cayenne pinch

Guidelines

• Slice the zucchini into quarters after trimming the ends.
• If your zucchini are quite large, remove the seeds. Chop into ½-inch chunks and transfer to a bowl.
• Add two teaspoons of kosher salt and toss well. Allow it sit for fifteen to twenty minutes, tossing once during that time.
• After transferring the zucchini to a colander, carefully rinse off the salt. After thoroughly draining, put to a bowl.
• Preheat the broiler in the oven and place an oven rack approximately 6 inches from the heat source.
• Put foil on a baking sheet.
• Make sure the zucchini pieces touch each other as you spread them out in a single layer on the baking sheet that has been preheated. 
• Toss the zucchini with two tablespoons of olive oil.
• Place the zucchini under high broil until they begin to color and are slightly
• Put the zucchini in a colander and let it drain for approximately 45 minutes, or until it has cooled to room temperature.
• Put the drained zucchini in a blender with the remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne. Blend until smooth; check for seasoning with a taste. Moreover, an immersion blender is an option.
• Before serving, wrap and place in the refrigerator.

Parmesan Roasted Broccoli

Herbs, olive oil, and parmesan are used to season this broccoli with parmesan roasting. This is the finest broccoli you’ll ever taste! Place it in a hot oven and cook until it’s soft and golden!

TIMES

Prepare Time: Ten Minutes

Cooking Time: 20 minutes

Thirty minutes in total

CLASSROOM

Adjacent Plate

CUISINE

US SERVES

Ingredients

1. Four cups broccoli florets,
2. three tablespoons olive oil,
3. one tablespoon lemon juice,
4. one tablespoon chopped fresh parsley,
5. one tablespoon of finely grated Parmesan cheese,
6. half a teaspoon of Italian seasoning, or equal parts garlic powder,
7. dried oregano,
8. and dried basil, salt, and pepper to taste.
9. Optional garnish: lemon wedges.

DIRECTIONS

• Set the oven’s temperature to 450°F. Grease a baking sheet with cooking spray.
• Put the broccoli florets in a freezer bag the size of a gallon. Add the salt, pepper, and Italian seasoning to taste along with the olive oil.
• To ensure equal coating, seal the bag and shake.
• Transfer the broccoli in a single layer onto the sheet pan.
• After 20 minutes of baking, stir halfway through.
• Take out of the oven the pan. Serve the broccoli with a drizzle of lemon juice, sprinkled with parmesan and parsley, and, if like, lemon wedges on top.

NOTES 1.

• Try blanching your broccoli for two to three minutes before roasting it if you want it to maintain its vibrant green color instead of taking on more of an olive tone. 2. Do you like your cuisine spicy? For a little heat, add some crushed pepper flakes! 3. I use parsley since I always have it on hand, but basil, thyme, or chives would also work well.

Nutritional information

94 kcal,

4g of carbohydrates,

2g of protein,

7g of fat,

1g of saturated fat,

2 mg of cholesterol,

58 mg of sodium,

191 mg of potassium,

1 g of fiber,

1 g of sugar,

400 IU of vitamin A,

55.1 mg of vitamin C,

59 mg of calcium,

and 0.5 mg of iron.

Classic Cheese Ball

It’s kind of dealer’s choice after that, but I prefer to start a cheese ball with some fundamentals like cream cheese, a really sharp cheddar, and some crunchy veggies! I say go ahead and try new things! Use your favorite tastes to personalize this.

8 minutes for preparation

15 minutes total

23 minutes in total

Ingredients for cheese ball

1. One pound, split into two blocks
2. Eight ounces of shredded strong cheddar cheese and softened cream cheese
3. Minced green bell pepper, half a cup
4. 4 chopped scallions
5. Two tsp freshly squeezed lemon juice (about one little lemon)
6. One spoonful of sauce from Worcestershire
7. one tsp powdered garlic
8. 1 cup of pecans, chopped, for rolling

To assist:

• Crackers
• Raw veggies like radishes or celery sticks
• Chips

Procedure

Form the cheese ball:

• Combine the cream cheese, cheddar cheese, scallions, bell pepper, lemon juice, Worcestershire sauce, and garlic powder in a big bowl. Using a large fork, mash the ingredients together. Taste and modify flavors to your preference.

Get the pecans ready:

• Spread your pecans evenly in a layer on a sanitized surface, such as a chopping board.

Roll the cheese ball:

• Divide the mixture into two equal parts, roughly. Scoop out one half with a big spatula or your clean hands, then form into a ball.
• On top of the chopped pecans, place the cheese ball. Coat the cheese ball entirely by gently rolling it in the pecans with your hands or some plastic wrap.
• Continue with the second cheese ball.

Serve or chill:

• The cheese ball can be served right away or stored in the refrigerator for up to a week after carefully wrapping it in plastic wrap. Accompany with snacks or crackers

Custard Pie

Just a regular custard pie? This recipe is old (as in timeless, cherished, and adored), but it’s hardly “plain” unless you define plain as a rich and delicate filling that is nested in a buttery crust and consists of cream, eggs, and vanilla with a dash of nutmeg. It’s simply excellent!

Components Get this Recipe Crust at

1. 180g, or 1 1/2 cups King Arthur All-Purpose Unbleached Flour
2. 1/4 tspn of table salt
3. Optional 1/4 teaspoon baking powder adds extra flakiness.
4. 4 tsp (57 g) butter
5. 1 tsp white vinegar or cider vinegar
6. 1/4 cup (43g) vegetable shortening
7. 3-5 teaspoons (43-71 grams) of ice water

Stuffing

1. 340g (1 1/2 cups) of milk
2. 1 cup (227g) heavy, light, whipping, or half-and-half cream, as desired
3. 1/4 tspn of table salt
4. Four big eggs
5. 1/3 cup (131g) Sugar in granules
6. One tablespoon, or fourteen grams King Arthur Pure Vanilla Extract
7. 1/4 tsp freshly grated or ground nutmeg

Instructions

• Mix all of the dry ingredients together to make the crust.
• When the mixture is evenly crumbly, add the shortening and continue to mix. Working the butter in until it’s unevenly crumbly and still has some larger chunks, add the butter.
• Toss with a fork and sprinkle the dough with the vinegar and 3 tablespoons of ice water. If the dough isn’t coming together, add extra water. As soon as the dough can be squeezed into a ball and becomes cohesive
• Roll the dough into a disk and cover it with wax paper or plastic wrap. Refrigerate for at least thirty minutes. This resting time helps the flour absorb the water, which makes rolling out the dough easier.
• Form the refrigerated crust into a 13-inch circle and place it in a 9-inch pie pan that has been lightly oiled. To prevent the filling from pouring out as you move the pie from the counter to the oven, make an erect (as opposed to flat) crimp around the edge, as seen in the picture above. While you preheat the oven to 375°F with a rack in the middle, chill the pie crust in the refrigerator.
• Pie weights or dried beans can be used to fill the cooled crust that has been lined with foil or parchment paper for prebaking. Bake for twenty minutes on the crust. After taking it out of the oven, carefully remove the paper or foil containing the beans or weights. Put the crust back in the oven and bake for a further 10 to 15 minutes, or until it is completely golden brown. Use a pie shield or strips of aluminum foil to cover the crust’s edges if they begin to turn too brown. While preparing the filling, take the crust out of the oven and allow it to cool fully.
• Lower the oven’s setting to 300°F.
• To create the filling: In a medium saucepan or bowl that can be placed in the microwave, combine the milk, cream, and salt.
• Beat the eggs and sugar together in a another bowl. Thoroughly whisk the egg mixture after adding 1/4 of the heated milk or cream. After thoroughly combining, pour the egg mixture into the remaining heated milk or cream. Pour the custard through a sieve to remove any potential cooked egg fragments. Add the vanilla extract and stir.
• After cooling, pour the hot filling into the baked crust. Evenly distribute the nutmeg on top. To avoid overbrowning, cover the pie’s edges with aluminum foil strips or a pie shield.
• Pie should be baked for 35 to 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center, on the middle rack of your oven. The pie’s temperature should be between 170°F and 180°F in the center.
• After taking the pie out of the oven, let it cool on a rack. Once it’s fully chilled, store it in the refrigerator until you’re ready to serve.
• Any leftovers can be kept in the fridge for a few days.

Sausage-Cheese Balls

How does a dish go from being approved by almost 2,000 home cooks to becoming one of our most requested recipes? This Sausage Cheese Balls appetizer needs to be a crowd-pleaser, have a make-ahead option, and be quick and simple to prepare. All three are included in this recipe for sausage and cheese balls, which also yields 102 servings of these mouthwatering morsels!

How to Keep Cheese Balls with Sausage

Although leftovers can be stored until the following day, these simple sausage balls taste best when they are newly baked. Store them in the fridge in an airtight container and reheat in the oven or microwave for a gooey, cheese-topped platter.

Are Sausage-Cheese Balls Freezer-Friendly?

Not using all 102 BisquickTM sausage ball servings? For later, freeze some unbaked! After rolling them up and placing them on baking sheets in the freezer to solidify, transfer them to plastic freezer bags that can be sealed tightly. You may freeze these delicious sausage-cheese balls for up to a month. Remove a few as needed (no need to thaw) and bake for 25 to 30 minutes at 350°F. Additionally, this is a fantastic This is also a fantastic dish to make ahead of time and freeze for a party. That takes care of your appetizer

Ingredients for sausage cheese balls

1. BisquickTM Original Pancake & Baking Mix, 3 cups
2. One pound of raw bulk pork sausage
3. Four cups (16 oz) of shredded cheddar cheese
4. Grated Parmesan cheese, half a cup
5. Half a cup of milk
6. one-half teaspoon of crushed, dried rosemary leaves
7. 1/2 teaspoon of parsley flakes or
8. 1 1/2 teaspoons of freshly chopped parsley
9. Chili or barbecue sauce, if preferred

Components for sausage cheese ball

• Preheat the oven to 350°F. Grease the sides and bottom of two 15 x 10 x 1 inch baking pans with a light coating.
• Using a spoon or your hands, combine all the ingredients—except for the barbecue sauce—in a large bowl. Form dough into 1-inch spheres. Arrange on pans 1/2 inch apart.
• Bake for 20 to 25 minutes, turning the pans halfway through, or until they are golden brown. Take out of the pan right away and place on a serving plate. Warm up and serve with dipping sauce.