Cooking's Corner

🍽️ The Classic Waldorf Salad

💠 What You Need:
🔹 1 cup diced celery
🔹 2 cups chopped tart apples (about 2 apples)
🔹 1 cup halved grapes
🔹 1 tablespoon granulated sugar
🔹 1/2 cup roughly chopped toasted walnuts or pecans
🔹 1/4 cup mayonnaise
🔹 1/2 teaspoon kosher salt
🔹 1 tablespoon lemon juice
🔹 1/2 cup heavy cream (whipped)

💠 Method:
1. In a large bowl, toss the diced apples with the lemon juice and sugar. Mix in the celery, grapes, and nuts.
2. In a separate bowl, whip the heavy cream until it forms peaks. Fold in the mayonnaise gently. Combine this mixture with the apple mix and season with kosher salt. Taste and adjust seasoning as needed.
3. Chill the salad for at least 1 hour or overnight for the best flavor. Serve alone or on a lettuce leaf.

Mandarin Orange Salad
Ingredients
1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free1 Large can Crushed Pineapple (undrained)2 Medium/Large cans Mandarin Oranges (drained)1 pkg Cool Whip 8 oz ( and you could use fat free)
Directions
Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry).Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.Use as a side dish with a meal or serve with ice cream as a dessert!You can make this healthier by choosing low/no sugar instant pudding mix and cool whip, and fresh mandarins. I particularly like the whipped cool whip for my salad as per the original.Try it a few times to see what suits you best.

🌽 Grandma's Ambrosia Salad

🔺 Your Ingredient Checklist:
- 1 1/2 cups pineapple chunks (fresh or canned)
- 1 1/2 cups mandarin orange sections (fresh or canned)
- 2 medium bananas (cut into slices)
- 1 pound strawberries (cut into slices)
- 1 cup shredded coconut (unsweetened)
- 1/4 cup fresh lemon juice
- 1 1/2 cups mini marshmallows
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 2 teaspoons cornstarch
- 1/2 cup plain or vanilla yogurt

Method:
1. In a large bowl, combine the pineapple, oranges, bananas, strawberries, coconut, and lemon juice. Add in the mini marshmallows and mix gently.
2. In another bowl, whip the heavy cream with a mixer until it starts to thicken. Add the vanilla extract, then gradually mix in the powdered sugar and cornstarch. Continue to whip until stiff peaks form, about 5 minutes. Gently fold in the yogurt.
3. Combine the whipped cream mixture with the fruit mixture. Stir gently until everything is evenly coated. Refrigerate until ready to serve.

Apple Pie With Crumb Topping

⭐️ Shopping List:
- 1/2 cup sugar
- 1/2 cup sugar
- 5 cups sliced apples (about 6-7 apples)
- 1 tablespoon cinnamon
- 3/4 cup flour (all-purpose or gluten-free)
- 3/4 cup walnuts (chopped)
- 2 tablespoons flour (all-purpose or gluten-free)
- 1 9- inch pie crust
- 1/3 cup butter (melted)

⭐️ Method:
1. Prepare your pie crust or use a store-bought one. Preheat the oven to 400F.
2. In a large mixing bowl, combine your sliced apples, 1/2 cup of sugar, cinnamon, and 2 tablespoons of flour. Mix well to coat the apples evenly.
3. In another bowl, make the crumb topping by mixing the remaining 1/2 cup of sugar, 3/4 cup of flour, and chopped walnuts. Add the melted butter and mix until it forms a crumbly texture.
4. Transfer the apple mixture into the prepared pie crust. Spread the crumb topping evenly over the apples.
5. Bake the pie for 45-50 minutes, until the topping is golden brown. Remove from the oven and let it sit for 10 minutes before serving.

Air Fryer Whole Roasted Chicken

🌟 What's Needed:
Whole chicken (3 pounds, with excess fat removed)
Kosher salt
2 cups low-fat buttermilk

🌟 How It's Done:
1. A day before cooking, generously rub the chicken with 2 teaspoons of kosher salt, allowing it to rest for 30 minutes. Optionally, tie the chicken legs together using butcher’s twine.
2. Place the seasoned chicken in a large mixing bowl, ensuring it fits comfortably, then pour the buttermilk over the chicken. Cover the bowl tightly and refrigerate overnight, flipping the chicken halfway through to ensure even marination.
3. Take the chicken out of the refrigerator an hour before cooking. Remove it from the buttermilk, allowing the excess to drip off, and discard the buttermilk.
4. When ready to cook, place the chicken in the air fryer basket (at least 6 quarts) breast side down. Sprinkle 1/2 teaspoon of kosher salt on the top of the chicken.
5. Air fry at 350°F for approximately 25 minutes, until the top is browned. Flip the chicken over, season with the remaining 1/2 teaspoon of salt, and continue cooking for another 25 minutes. The chicken should be golden, crispy, and the juices should run clear when a knife is inserted between the leg and thigh.
6. Once done, remove the chicken from the air fryer, place it on a serving platter, and let it rest for 10 minutes before carving and serving.
7. For oven roasting, preheat the oven to 400°F. Roast the chicken until it is golden, crispy, and the juices run clear when a knife is inserted between the leg and thigh, approximately 1 hour, or until fully cooked.

Keto Tortillas (3 Ingredients!)

⭐️ Ingredients:
📍 1 teaspoon salt
📍 2 cups almond flour
📍 6 tablespoon psyllium husks (Not psyllium husk powder * See notes)
📍 1 cup warm water (not boiling ** See notes)
📍 1 tablespoon olive oil

⭐️ Recipe Directions:
1. Mix almond flour, psyllium husks, and salt in a large mixing bowl.
2. Add olive oil and warm water slowly, mixing until well combined. Let it sit for a minute.
3. Knead the dough a few times and form a ball. Place it on a lightly floured surface.
4. Cut the dough into 4 large or 8 small pieces. Place one piece between two sheets of parchment paper. Roll it out thin and flat with a rolling pin. Use a dinner plate to cut out a tortilla shape.
5. Heat a non-stick pan over medium heat and lightly grease it. Cook the tortilla for 2-3 minutes on one side, then flip and cook for another 2 minutes. Repeat with remaining dough pieces.

Air Fryer Vegetables

🌟 Ingredient Essentials:
* 1 small red bell pepper (chopped)
* 1/2 cup carrots (thinly sliced (about two small-medium))
* 1 small-medium red onion (diced)
* 1 small zucchini (cut into slices)
* 1 cup broccoli florets
* 1 cup cremini mushrooms (large ones halved or quartered)
* 2 teaspoons olive oil
* 1 tablespoon balsamic vinegar
* 2 cloves minced garlic
* 1/2 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1 tablespoon grated parmesan cheese (optional; or Romano)
* salt and ground black pepper (to taste)

🌟 Stepwise Instructions:
1. Start by preheating your air fryer on its highest temperature setting for 5 minutes.
2. In a mixing bowl, toss the vegetables with olive oil, balsamic vinegar, minced garlic, Italian seasoning, garlic powder, salt, and black pepper until well coated.
3. Place the seasoned vegetables into the preheated air fryer basket. If necessary, cook in two batches to avoid overcrowding.
4. Air fry the vegetables at 390°F for 7 to 8 minutes. Shake the basket halfway through cooking, then sprinkle the vegetables with parmesan cheese if using.
5. Continue air frying for an additional 3 to 8 minutes, until the vegetables are tender and cooked to your preference. Enjoy!

🍃 Sweet and Spicy Baked Cauliflower Bites

🔸 What You'll Need:
🟦 1 medium head of cauliflower (cored and broken into florets (or 25-30 store-bought florets))
🟦 2 large eggs
🟦 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
🟦 3 tablespoons all-purpose flour (gluten-free can be used)
🟦 Kosher salt
🟦 Ground black pepper
🟦 1 tablespoon olive oil (or olive oil spray)
🟦 4 tablespoons maple syrup (or honey)
🟦 2 tablespoons light brown sugar (or coconut sugar)
🟦 1 tablespoon low-sodium soy sauce (or tamari)
🟦 1 teaspoon garlic paste (or minced garlic)
🟦 1 teaspoon ginger paste (or minced ginger)
🟦 1 teaspoon red chili paste (or minced chili peppers)
🟦 Chopped chives
🟦 Sesame seeds

🔸 Recipe Steps:
1. Preheat your oven to 400°F. Prepare a baking sheet by lining it with parchment paper, placing a wire rack on top, and spraying it with cooking spray to prevent sticking.
2. In a medium bowl, crack the eggs, lightly beat them, and season with a pinch of salt and black pepper.
3. In another medium bowl, mix the breadcrumbs, flour, salt, and pepper together.
4. Set up a dredging station: have the cauliflower florets, eggs, and breadcrumb mixture ready. Dip each cauliflower piece into the eggs, then coat it in the breadcrumb mixture. Shake off any excess and place each piece on the prepared baking sheet. Continue this process until all cauliflower pieces are coated.
5. Generously spray the coated cauliflower with olive oil spray or drizzle with olive oil.
6. Bake on the center rack for 25-30 minutes, until they turn golden brown.
7. In a small pot, combine all the sauce ingredients and whisk well. Bring to a boil, then reduce to a simmer and whisk for an additional 2 minutes. Remove from heat and let it thicken slightly as it cools.
8. Once the cauliflower is baked, transfer it to a large bowl. Drizzle the sauce over the cauliflower, shaking the bowl gently to ensure each piece is thoroughly coated with the sauce. Do this while the cauliflower is still hot.
9. Place the coated cauliflower on a serving platter, pouring any remaining sauce from the bowl over the top. Garnish with chopped chives and sesame seeds.
10. Serve warm and enjoy!

🍴 Honey Pepper Chicken Mac and Cheese

📌 Ingredients Required:
* 1 box (16 oz spiral pasta)
* 1 bag (25 oz breaded chicken tenders)
* 5 slices of bacon (cooked and crumbled)
* Salt and ground black pepper
* Fresh basil (chopped)
* 3/4 cup honey
* 1/4 cup brown sugar (light)
* 3 tablespoons low sodium soy sauce
* 1/4 cup pineapple juice
* Juice of 1 lemon
* 1 tablespoon vinegar
* 1 teaspoon black pepper
* 1/4 teaspoon cayenne pepper
* 1 stick of butter
* 2 cups heavy cream
* 1/2 cup Parmesan cheese (shredded)
* 1 cup mozzarella cheese (shredded)
* 3/4 cup Colby Jack cheese (shredded)
* 2-3 garlic cloves (minced)
* Chopped fresh basil

📌 Steps:
1. Bake or fry the chicken tenders according to the package instructions or use homemade chicken strips if preferred, then set aside.
2. Cook the spiral pasta following the package directions until al dente.
3. In a medium saucepan, combine all the ingredients for the honey pepper sauce and bring to a boil. Lower the heat and let it simmer for about 15 minutes, stirring frequently until the sauce begins to thicken. Remove from heat and let it cool slightly.
4. For the cheese sauce, melt the butter together with the heavy cream in a large skillet over medium heat. Once melted, gradually stir in the cheeses, one at a time, until completely melted and smooth. Add the minced garlic and continue stirring until fully blended. Season with salt and pepper to taste.
5. Mix the cooked pasta with the cheese sauce in the large skillet, stirring until fully coated. Fold in the crumbled bacon and mix well.
6. Dip each chicken tender into the honey pepper sauce, coating thoroughly. Set aside.
7. Serve the cheesy pasta topped with the honey pepper chicken strips, and garnish with chopped basil and extra bacon if desired.

Italian Anisette Cookies

Ingredients:
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon anise extract
- 1 cup confectioners' sugar
- 2 tablespoons hot water
- 1 teaspoon anise extract

Directions:
1. Preheat the oven to 375°F. Grease or line cookie sheets.
2. In a large bowl, combine flour, sugar, and baking powder. Create a well in the center and add oil, milk, eggs, and 1 tablespoon of anise extract. Mix until a workable dough forms.
3. Roll the dough into walnut-sized balls, slightly flatten, and place them 1 inch apart onto the prepared cookie sheets.
4. Bake in the preheated oven until the edges turn golden, about 8 minutes.
5. While the cookies bake, prepare the icing: Mix confectioners' sugar, hot water, and 1 teaspoon of anise extract until smooth.
6. Spoon or drizzle the icing over the warm cookies and allow them to cool completely.

Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 28 minutes | Servings: Makes about 36 cookies.

Southern Peach Cobbler Perfection
Ingredients:

- 8 fresh peaches (ripe and ready to be devoured!)
- ¼ cup white sugar (for sweetness)
- ¼ cup brown sugar (for a deeper flavor)
- ¼ teaspoon ground cinnamon (warm and inviting)
- ⅛ teaspoon ground nutmeg (adds a touch of spice)
- 1 teaspoon fresh lemon juice (brightens things up)
- 2 teaspoons cornstarch (to thicken the peach filling)
- 1 cup all-purpose flour (for the cobbler topping)
- ¼ cup white sugar (more sweetness!)
- ¼ cup brown sugar (more depth of flavor!)
- 1 teaspoon baking powder (for lift)
- ½ teaspoon salt (to balance the flavors)
- 6 tablespoons unsalted butter, chilled and cut into cubes (nice and cold!)
- ¼ cup boiling water (to bring the topping together)
- 3 tablespoons white sugar (for the topping sprinkle)
- 1 teaspoon ground cinnamon (more cinnamon for goodness!)
Directions:

First things first, preheat your oven to 425°F (220°C).
Now for the peaches! Peel them, take out the pits, and slice them into thin wedges. In a large bowl, toss them with ¼ cup white sugar, ¼ cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Make sure everything is evenly coated, then pour this delicious mixture into a 2-quart baking dish.
Pop that peach filling in the preheated oven and bake it for 10 minutes.
While your peaches are baking, let's make that cobbler topping. In another large bowl, combine your flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Using your fingertips or a pastry blender, work that chilled butter into the dry ingredients until it looks like coarse crumbs. Then, stir in the boiling water just until everything is combined.
Take out your peaches from the oven and drop spoonfuls of that cobbler topping all over them.
In a small bowl, mix together 3 tablespoons of white sugar and 1 teaspoon of cinnamon. Sprinkle this yummy mixture over the entire cobbler.
Bake it again in the preheated oven for about 30 minutes, or until the topping is nice and golden brown.

Makes: 4 generous servings
Calories per Serving: Approximately 562 kcal

Lemon Brownies

Ingredients:
- 1/2 cup of softened unsalted butter
- 3/4 cup of granulated sugar
- 3 large eggs
- Zest from 1 lemon, plus extra for garnish
- 2 tablespoons plus 1/4 cup of fresh lemon juice, divided
- 3/4 cup of all-purpose flour
- 1/2 teaspoon of sea salt
- 1 cup of powdered sugar
- 1/4 teaspoon of vanilla extract

Directions:
1. Start by preheating your oven to 350°F and lightly greasing an 8-inch square baking pan.
2. Using an electric mixer, blend the softened butter with granulated sugar and sea salt until the mixture is light and fluffy.
3. In a separate bowl, whisk together the eggs with 2 tablespoons of lemon juice and the lemon zest.
4. Gradually incorporate the egg mixture into the butter mixture. Then, sift in the flour, blending until the batter is smooth and well-combined.
5. Transfer the batter into your prepared pan, smoothing the top with a spatula.
6. Bake in the oven until a toothpick inserted into the center comes out clean, which should take about 23 to 25 minutes. Allow to cool until the dish is warm.
7. For the icing, whisk together powdered sugar, 1/4 cup of lemon juice, vanilla extract, and additional lemon zest until it forms a smooth glaze.
8. Once the brownies are warm to the touch, evenly spread the lemon glaze over the top.
9. Let the glazed brownies set before cutting into squares and serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 9.

🍝 Million Dollar Spaghetti 🧀

Ingredients:
- 1 (8 ounce) package spaghetti
- 1 pound lean ground beef
- 1 (16 ounce) jar spaghetti sauce
- 1/2 cup butter, sliced - divided
- 1 (8 ounce) container cottage cheese
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup sour cream
- 1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
1. Preheat your oven to 350°F.
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain any excess grease.
4. Mix in the spaghetti sauce with the cooked beef.
5. Spread half of the sliced butter on the bottom of a 9x13-inch casserole dish. Layer half of the cooked spaghetti on top.
6. In a bowl, combine cottage cheese, cream cheese, and sour cream. Spread this mixture over the spaghetti in the dish.
7. Layer the remaining spaghetti on top and dot with the remaining butter slices.
8. Pour the ground beef mixture evenly over the spaghetti layers.
9. Bake in the preheated oven for 30 minutes. Then, sprinkle the shredded Cheddar cheese over the top and bake for an additional 15 minutes, or until the cheese is melted and lightly browned.

Hamburger Steak with Onions and Gravy

Ingredients:
- 1 pound ground beef
- 1 egg
- 1/4 cup bread crumbs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seasoned salt, plus more for gravy
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 cup onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon cooking sherry

Directions:
Begin by mixing together the ground beef, egg, bread crumbs, Worcestershire sauce, 1/2 teaspoon seasoned salt, onion powder, garlic powder, and black pepper in a large bowl until well combined. Shape this mixture into 8 evenly sized balls, then flatten each to form patties.
Heat vegetable oil in a large skillet over medium heat. Add the beef patties and sliced onions to the skillet, frying each patty for about 4 minutes on each side, or until they are nicely browned. Once cooked, move the patties to a plate and keep them warm.
In the same skillet, with the onions and pan drippings, sprinkle the flour over the onions. Use a fork to stir the flour in, making sure to scrape up any bits of beef stuck to the bottom of the skillet. This will help thicken your gravy and add flavor.
Gradually add the beef broth and cooking sherry to the skillet, stirring constantly. Add an additional 1/2 teaspoon of seasoned salt. Continue to simmer and stir the gravy over medium-low heat until it thickens, which should take about 5 minutes.
Once the gravy has thickened, reduce the heat to low. Return the beef patties to the skillet, spooning the gravy and onions over them. Cover the skillet and let it simmer until the patties are cooked through, about 15 minutes.
Serve the hamburger steaks hot, smothered in the onion gravy.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 4.

Classic New York-Style Cheesecake

Ingredients:

- 12 graham crackers, crushed (about 1 ½ cups)
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened (3 blocks)
- ¼ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- Hot water, for baking
- Mixed berries, for garnish (optional)
- Fresh mint leaves, for garnish (optional)

Directions:
Preheat oven to 350°F (180°C). Grease a 9-inch springform pan with nonstick spray.
In a medium bowl, combine the crushed graham crackers and melted butter until well combined.
Press the graham cracker mixture evenly into the bottom of the prepared pan using the back of a spoon or a measuring cup.
Bake the crust for 20 minutes, or until golden brown. Remove from the oven and let cool completely.
In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract until combined.
Wrap the bottom of the springform pan tightly with aluminum foil. Place a paper towel in the bottom of a large baking dish.
Carefully place the springform pan inside the baking dish and pour the cream cheese filling over the cooled crust.
Pour hot water into the baking dish, reaching halfway up the sides of the springform pan. Be careful not to splash any water into the cheesecake.
Bake for 1 hour, or until the center is slightly jiggly and the edges are set.
Remove the cheesecake from the oven and let cool completely at room temperature. Then, refrigerate for at least 12 hours, or overnight, for the cheesecake to set fully.
To serve, remove the sides of the springform pan and transfer the cheesecake to a serving platter. Garnish with fresh berries and mint leaves, if desired.
Enjoy!

Preparation Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 12 hours or overnight

Delicious Homemade Chocolate Croissants

Ingredients:

- 4 cups all-purpose flour
- ½ cup lukewarm water (105°F/40°C)
- ½ cup milk
- ¼ cup granulated sugar
- 2 teaspoons salt
- 1 packet instant dry yeast (2 ¼ teaspoons)
- 3 tablespoons unsalted butter, softened
- 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) slices
- 1 large egg, beaten
- 2 dark chocolate bars, chopped (almond bars or chocolate bars of your choice)

Directions:

In a large bowl, combine the flour, water, milk, sugar, salt, yeast, and softened butter. Mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead gently for a few minutes until smooth and elastic. Avoid overkneading.
Form the dough into a ball, cover it with plastic wrap, and refrigerate for 1 hour.
While the dough chills, prepare the butter layer. Place the cold butter slices between two sheets of parchment paper. Using a rolling pin, pound the butter into a flat rectangle, about 7 inches (18 cm) wide and ½ inch (1 cm) thick. Aim for even thickness and square edges. Trim and reshape any uneven pieces as needed.
Transfer the flattened butter to the refrigerator and let it chill for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a square, about 10 inches (25 cm) wide.
Remove the chilled butter from the refrigerator and place it diagonally on top of the dough square. Fold the dough corners over the butter, enclosing it completely.
Roll out the dough again with a rolling pin, starting from the center and pushing outwards. Aim to lengthen the dough, not widen it.
Transfer the dough to a baking sheet, cover it with plastic wrap, and refrigerate for 1 hour.
On a lightly floured surface, roll out the chilled dough into a large rectangle, about 8x24 inches (20x61 cm).
Fold the top half of the dough down to the middle, then fold the bottom half over the top half. Give the dough a quarter turn (90 degrees) clockwise. This completes one turn. Cover and refrigerate for 1 hour.
Repeat rolling out the dough, folding it in thirds, and refrigerating for 1 hour, completing a total of 3 turns. If the dough or butter softens during the process, refrigerate it briefly to firm up before continuing.
After the final turn, cover the dough tightly and refrigerate overnight.
On a lightly floured surface, roll out the chilled dough into a long, thin rectangle, about 8x40 inches (20x101 cm).
Trim the uneven edges of the dough. Cut the dough into 4 equal rectangles.
Place a strip of chopped chocolate along the longer edge of each dough rectangle. Roll up the dough tightly, enclosing the chocolate.
Place the shaped croissants on a baking sheet lined with parchment paper, seam-side down, leaving space for them to rise. Repeat with the remaining dough and chocolate.
Brush the tops of the croissants with the beaten egg. Let the croissants rise in a warm place for 1-2 hours, or until doubled in size.
Preheat the oven to 400°F (200°C).
Once risen, brush the croissants with another layer of egg wash.
Bake for 15-20 minutes, or until golden brown and cooked through.
Let the croissants cool slightly before serving. Enjoy!

Preparation Time: 30 minutes
Chilling Time: 4 hours (or overnight)
Rising Time: 3-4 hours
Baking Time: 15-20 minutes
Total Time: 8-9 hours (or overnight)

Janet's Rich Banana Bread

Ingredients:

- 2 eggs, ready to blend your batter to perfection
- 1/2 cup of butter, melted into liquid gold
- 1 cup of white sugar to sweeten your day
- A dash of vanilla extract (1 teaspoon) for that fragrant aroma
- 1 1/2 cups of all-purpose flour, sifted for fluffiness
- A pinch of salt (1/2 teaspoon) to balance the sweetness
- 1 teaspoon of baking soda to lift your spirits and your bread
- 2 bananas, sliced thinly to weave in moist, fruity layers
- 1/2 cup of sour cream, the secret to its rich texture
- 1/2 cup of chopped walnuts for a crunchy surprise

Directions:

Preheat your oven to a cozy 350°F and get a 9x5-inch loaf pan greased and ready.
In a large mixing bowl, whisk together the melted butter and sugar until they're happily blended. Stir in the eggs and vanilla, mixing until well combined.
Gradually add in the flour, baking soda, and salt, stirring until the mixture is smooth and welcoming.
Fold in the banana slices, sour cream, and walnuts, combining them gently into the batter.
Pour the batter into your prepared pan, smoothing the top with a spatula.
Bake in your preheated oven for about 60 minutes, or until a toothpick comes out clean from the center.
Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 8

🥗 Homemade Italian Dressing Mix

Ingredients:
- 2 tablespoons dried oregano
- 2 tablespoons salt
- 1 tablespoon dried parsley
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt

Directions:
1. Combine all ingredients in a bowl.
2. Mix well and store in a sealed container.
3. Use as needed to prepare delicious Italian dressing in seconds.

Cooking Time: N/A
Preparation Time: 5 minutes
Total Time: 5 minutes
Servings: 16
Calories: 8 kcal

Ham and Potato Soup

Ingredients:

- 2 cups of milk, ready to blend smoothness into our soup
- 5 tablespoons of butter, the base of our creamy roux
- A pinch of salt (1/2 teaspoon), or just enough to taste
- A dash of ground pepper (1 teaspoon), white or black, depending on your spice preference
- 2 tablespoons of chicken bouillon granules, for that rich, underlying flavor
- 1/3 cup of finely chopped onion, adding a hint of sharpness
- 1/3 cup of diced celery, for a touch of freshness
- 3/4 cup of cooked ham, diced for bites of savory delight
- 3 1/2 cups of peeled and diced potatoes, the heart of our soup
- 3 1/4 cups of water, to bring everything together
- 5 tablespoons of all-purpose flour, thickening our soup to perfection
Directions:

Start by uniting the potatoes, water, savory ham, crisp celery, and sharp onion in a large stockpot. Let this mixture come to a lively boil, then simmer over medium heat until the potatoes turn tender, about 10 to 15 minutes.
Season the simmering delight with chicken bouillon granules, your choice of pepper, and a touch of salt, stirring well to distribute the flavors evenly.
In a separate pan, melt butter over a gentle medium-low heat, then whisk in flour to cook for about a minute until it forms a thick base. Gradually blend in the milk, continuing to whisk until the mixture becomes thick and smooth, around 4 to 5 minutes.
Pour this creamy concoction into your stockpot, stirring well to combine with the potato mixture. Warm everything together, allowing the flavors to meld.
Serve this heartwarming soup hot, and let each spoonful comfort you from the inside out.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 6

🥓 Chicken Bacon Ranch Casserole 🍗

Ingredients:

- 1 (12 ounce) package wide egg noodles
- 1 pound bacon
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breasts, cubed
- 1 tablespoon lemon-pepper seasoning
- 1 (16 ounce) container fat-free sour cream
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
- 1 1/2 cups shredded Colby-Monterey Jack cheese
- 2 green onions, diced

Directions:

Preheat the oven to 350 degrees F.
Boil egg noodles until al dente, about 7-9 minutes; drain and set aside.
Cook bacon until crispy, then drain and crumble.
In a skillet, brown chicken cubes in olive oil; sprinkle with lemon-pepper seasoning.
Transfer browned chicken to a 9x13-inch baking dish.
In a bowl, mix 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix; pour over chicken.
Add drained egg noodles to the baking dish; stir to combine.
Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and garnish with green onions.
Bake for 30 minutes until cheese is melted and chicken is cooked through.
Cooking Time: 50 minutes - Preparation Time: 15 minutes - Total Time: 65 minutes - Servings: 8
Calories: 563 kcal

Chicken a la King

- 4 boneless, cooked chicken breast halves, diced
- 1 green bell pepper, diced
- 4 oz pimento, chopped
- 1 1/2 cups of milk
- 1 1/4 cups of hot water mixed with 1 1/2 teaspoons of chicken bouillon powder
- 1/2 cup of unsalted butter
- 1 can (4 1/2 ounces) of mushrooms, with its juice set aside
- 1/2 cup of all-purpose flour
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper

Begin by melting the butter in a sizeable skillet over a medium flame. Throw in the mushrooms (drained but keep the juice) and the diced bell pepper, cooking them together for about 5 minutes while stirring occasionally. Take the skillet off the heat momentarily to blend in the flour, salt, and pepper, making sure to stir constantly as you reintroduce it to a low flame until the mixture begins to bubble. Swiftly incorporate the milk, the hot water combined with chicken bouillon, and the mushroom juice you set aside earlier. Turn up the heat to medium-high, stirring non-stop, until the mixture comes to a boil. Allow it to boil for a minute with continuous stirring. Finally, add the diced chicken and chopped pimento to the mix, warming it through thoroughly. When everything is hot and ready, serve it up and dive in!

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4