Yummy Recipes

Sure! Here’s a recipe for Honey Peach Cream Cheese Cupcakes:

# # # Ingredients

# # # # Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup diced peaches (fresh or canned, if using canned, drain them well)

# # # # Honey Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1/4 cup honey
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- Fresh peach slices for garnish (optional)

# # # Instructions

# # # # For the Cupcakes:
1. **Preheat the oven** to 350°F (175°C) and line a muffin tin with cupcake liners.
2. **Whisk together** the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. **Cream the butter and sugar** together in a large bowl until light and fluffy.
4. **Add the eggs**, one at a time, beating well after each addition. Mix in the vanilla extract.
5. **Add the dry ingredients** in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. **Fold in the diced peaches** gently.
7. **Fill the cupcake liners** about 2/3 full with the batter.
8. **Bake** for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. **Cool** the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# # # # For the Honey Cream Cheese Frosting:
1. **Beat the cream cheese and butter** together in a large bowl until smooth and creamy.
2. **Add the honey** and vanilla extract, and beat until well combined.
3. **Gradually add the powdered sugar**, one cup at a time, beating well after each addition until you reach your desired consistency. If the frosting is too thick, add a little milk or cream to thin it out.
4. **Frost the cooled cupcakes** using a piping bag or a spatula.
5. **Garnish** with fresh peach slices if desired.

Enjoy your Honey Peach Cream Cheese Cupcakes!

Here's a classic recipe for a delicious homemade cake:

# # # Classic Vanilla Sponge Cake

# # # # Ingredients:
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240ml) milk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil or melted butter

# # # # Instructions:

1. **Preheat Oven and Prepare Pan:**
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

2. **Mix Wet Ingredients:**
- In a large bowl, whisk together the sugar and eggs until pale and fluffy, about 2-3 minutes.
- Add the milk, vanilla extract, and vegetable oil (or melted butter). Mix until well combined.

3. **Combine Dry Ingredients:**
- In another bowl, sift together the flour, baking powder, and salt.

4. **Combine Wet and Dry Ingredients:**
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5. **Bake the Cake:**
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. **Cool and Frost (Optional):**
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.

7. **Frosting (Optional):**
- Once cooled, you can frost the cake with your favorite frosting, such as buttercream, chocolate ganache, or cream cheese frosting.

8. **Serve:**
- Slice and serve your delicious homemade vanilla sponge cake!

# # # Tips:
- For added flavor, you can brush the cooled cake layers with a simple syrup (equal parts sugar and water heated until the sugar dissolves) before frosting.
- Decorate with fresh berries, chocolate shavings, or sprinkles for a festive touch.

Enjoy baking and indulging in this classic vanilla sponge cake!

# # # Grilled Lemon Herb Salmon with Asparagus

# # # # Ingredients:
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 2 lemons, one sliced and one juiced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste

# # # # Instructions:

1. **Prepare the Marinade:**
- In a small bowl, whisk together the lemon juice, olive oil, garlic, dill, parsley, salt, and pepper.

2. **Marinate the Salmon:**
- Place the salmon fillets in a shallow dish and pour half of the marinade over them. Let them marinate for at least 15 minutes.

3. **Prepare the Asparagus:**
- Toss the asparagus with the remaining marinade.

4. **Grill the Salmon:**
- Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

5. **Grill the Asparagus:**
- While the salmon is grilling, place the asparagus on the grill. Cook for about 3-4 minutes, turning occasionally, until they are tender and slightly charred.

6. **Serve:**
- Arrange the grilled salmon and asparagus on a platter. Garnish with lemon slices and extra fresh herbs if desired.


Enjoy your fancy summer dinner!

Here’s a healthy and refreshing recipe perfect for the summer, this time for a delicious and colorful smoothie bowl:

# # # Berry Banana Smoothie Bowl

# # # # Ingredients:
- 1 frozen banana
- 1 cup mixed frozen berries (strawberries, blueberries, raspberries)
- 1/2 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon chia seeds
- 1 tablespoon almond butter (optional)

# # # # Toppings:
- Fresh berries
- Sliced banana
- Granola
- Coconut flakes
- Chia seeds
- Sliced almonds

# # # # Instructions:

1. **Blend the Smoothie:**
- In a blender, combine the frozen banana, mixed frozen berries, almond milk, chia seeds, and almond butter (if using).
- Blend until smooth and thick, adding a bit more milk if needed to reach the desired consistency.

2. **Assemble the Bowl:**
- Pour the smoothie into a bowl.
- Arrange your favorite toppings on top.

3. **Serve:**
- Enjoy immediately with a spoon.

Enjoy your vibrant and healthy smoothie bowl!

I'VE LOST MY ACTIVE MEMBERS LIST, PLEASE SAY (HI) TO JOIN MY NEW LIST.

CRISPY CHICKEN STRIPS 😋
Ingredients :
3 eggs
2 Chicken fillets
2 cloves garlic
2 tablespoons of spices
2 tablespoons corn starch
Oil
Lettuce
1 spoon of salt
Preparation :
1. Separate egg yolks and egg whites.
2. Cut the chicken into strips. Mix with egg yolk, garlic, spices, salt and starch.
3. Beat the egg whites in a bowl. Pour the oil into a pan.
4. Dip the chicken in egg whites. Grill. Decorate with lettuce and tomatoes
5.

𝗦𝗔𝗬 (𝗛𝗜) 𝗦𝗢 𝗜 𝗖𝗔𝗡 𝗔𝗗𝗗 𝗬𝗢𝗨𝗥 𝗡𝗔𝗠𝗘 𝗧𝗢 𝗔𝗖𝗧𝗜𝗩𝗘 𝗠𝗘𝗠𝗕𝗘𝗥 𝗟𝗜𝗦𝗧. 𝗧𝗛𝗔𝗡𝗞𝗦

𝗠𝗜𝗡𝗖𝗘𝗗 𝗠𝗘𝗔𝗧 𝗕𝗨𝗥𝗥𝗜𝗧𝗢
INGREDIENTS

2 tablespoons of olive oil
½ onion
2 garlic cloves
400 g minced beef
2 tablespoons Mexican meat seasoning or Mexican spices
1 teaspoon salt
1 salad tomato
1 avocado
1 fresh onion
4 wheat tortillas for burritos
8 slices of pickled jalapeno peppers
A few coriander leaves

Method

1. Sauté the onion and the minced garlic cloves in a pan
2. Add the minced beef and cook over high heat to brown
3. Add seasoning or Mexican spices and salt to the meat to season it and give it more flavor
4. Prepare a garnish based on tomato, avocado and onion to accompany
5. To assemble the burrito, place the minced meat in the center with a few slices of jalapeño and a few coriander leaves.
6. Roll up the burrito into a packet and serve whole or in two halves, accompanied by garnish

Cheesy Ranch Potatoes and Sausage
Ingredients :
1 lb smoked sausage
2 bell peppers
1 onion
1 regular size bag of frozen shredded hash browns
3/4 cup heavy whipping cream
1 can cheddar cheese soup
1/2 cup sour cream
1 packet ranch seasoning
1 cup shredded cheese
1. Sauté 1 lb sliced smoked sausage, 2 sliced bell peppers and 1 diced onion in a hot pan.
2. To crockpot add meat mixture, 1 bag of frozen, shredded hash browns, 3/4 cup heavy whipping cream, 1 can cheddar cheese soup, 1/2 cup sour cream, 1 packet ranch seasoning, and 1 cup shredded cheese to your crockpot and stir.
3. Cook on high for 2 hours or low for 4 hours.
Enjoy!
* You don’t have to sauté the sausage, bell peppers and onion but it increases the flavor.

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒"
Vanilla cream rolls
INGREDIENTS:
YIELD: 12 cannoncini

For the custard cream (crema pastiera):

3 egg yolks

3 tablespoons (30 gr) of all-purpose flour

1/2 cup (100 gr) of sugar

1 teaspoon of vanilla extract

8 oz (235 ml) of milk

For the cannoncini:

1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)

1/4 cup (50 gr) of sugar

1 egg (for egg wash)

powdered sugar to decorate

PREPARATION:
Start by preparing the custard cream (crema pastiera):
Warm up the milk until hot (not boiling).
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.

Add the milk some at a time while whisking, making sure there are no lumps.

🏆
🏆

🍽 Fried S'mores Bombs
Crispy Fried S'mores Bombs

Ingredients:
-10 large marshmallows
-1/2 cup chocolate chips
-1/2 cup graham cracker crumbs
-1 cup pancake mix
-1/2 cup water
-Vegetable oil, for frying
-Powdered sugar, for dusting (optional)

Directions:

Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).

Stuff each marshmallow with a few chocolate chips by making a small slit in the marshmallow and pressing the chocolate chips inside.

Roll the stuffed marshmallows in graham cracker crumbs, pressing lightly to coat.
In a small bowl, mix the pancake mix and water until smooth.

Dip each coated marshmallow into the pancake batter, ensuring it is fully covered.

Carefully place the battered marshmallows into the hot oil and fry until golden brown, about 2-3 minutes. Fry in batches to avoid overcrowding the pan.

Remove the fried s'mores bombs with a slotted spoon and drain on paper towels.
Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 150 kcal per serving | Servings: 10 servings

Pineapple Chicken and Rice 🍍🍚

Ingredients:

1 pound chicken breast, cubed
1 cup pineapple, cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup jasmine rice
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon ginger, grated
Salt and pepper to taste
1/4 cup green onions, sliced
1 tablespoon sesame seeds

Directions:

In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
Add the pineapple and cook for an additional 2 minutes.
Stir in the jasmine rice, chicken broth, soy sauce, ginger, salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through.
Return the chicken to the skillet, mix well, and heat through.
Serve garnished with green onions and sesame seeds.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Coffee Cake banana bread

Ingredients:

Bread:

3–4 large or medium-sized bananas
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 cup softened butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons Greek yogurt or sour cream
Crumb Topping:

1 teaspoon cinnamon
1 cup flour
1 cup brown sugar
6 tablespoons cold butter
Instructions:

Preheat oven to 350°F (175°C). Grease two 8x4-inch loaf pans with oil.

In a small bowl, mash the bananas together with the brown sugar, vanilla extract, and ground cinnamon until well combined.

In a large bowl, beat together the softened butter and sugar until fluffy and light.

Beat in the eggs until well combined.

Sift the flour, baking soda, and salt into the wet ingredients. Mix until just barely incorporated.

Pour in the Greek yogurt or sour cream and mix until combined.

Add the mashed bananas mixture to the batter and stir until incorporated.

In a separate bowl, prepare the crumb topping by mixing together the brown sugar, flour, and cinnamon. Using a pastry cutter or fork, cut in the cold butter until the mixture resembles coarse crumbs.

Evenly distribute the crumb topping over the batter in both loaf pans.

Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean with only a few moist crumbs attached.

Allow the coffee cake to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, slice and enjoy your delicious banana bread coffee cake

A delicious **Sugar Cream Pie** that you make yourself! 😄
RECIPE:
Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups Milk
1/2 cup butter
1 tsp vanilla extract
1/4 tsp ground cinnamon
Step1
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
Step2
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
Step3
Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla
Step4
Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate

My roast potatoes have moved upto another level, I am hooked on this latest kitchen gadget.
place in saucepan of water,add a pinch of salt, bring upto the boil and boil for 5 mins max. Drain off water, replace lid and shake to produce fluffy outside, add 1 tablespoon of plain flour, 1 tablespoon of oil, ( I added a sprinkle of oregano too )shake well to coat everything.
Place in A/f 200 for 20 mins.
Pierce with skewer to check if soft inside and hey presto.
I must confess I nicked the recipe from BBC good food guide.

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