Sincere's Sweet Sensation's Catering

Casting all your care upon him; for he careth for you.

Garlic Butter Chicken

Ingredients:
1 1/2 lbs. chicken breast
1 Tbsp olive oil
3 Tbsps clarified butter or ghee, melted
4 fresh garlic cloves, finely chopped
3 Tbsps raw Honey
2 Tbsps apple cider vinegar
sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
2 Tbsps fresh chopped parsley
Instructions:
In a medium glass bowl, whisk melted butter/ghee, garlic, vinegar and honey. Add in the chicken breast and sprinkle with sea salt and pepper. Toss/stir until all the breast are nicely coated.
Allow to sit and marinate flavors for 5-10 minutes. Heat olive oil in a large skillet over medium heat. Add chicken breast in a single layer to the pan and cook until golden brown on both sides, about 8 minutes total.
Enjoy 😊

When it’s good it’s good Lamb & Crab Stuffed Ravioli in Alfredo with Shrimp

Cajun Shrimp Fried Rice

INGREDIENTS:

3 cups leftover brown or white rice cooked
1 lb large shrimp, peeled and deveined
1/2 tsp each of chili powder, paprika and garlic powder
1/8 tsp cayenne pepper, or more to taste
1/4 tsp kosher salt
fresh black pepper, to taste
2 large egg whites, beaten
1 large whole egg, beaten
1/2 medium onion, chopped
2 cloves garlic, diced
5 medium scallions, chopped, whites and greens separated
oil spray
1 tbsp sesame oil
1 tsp crushed red pepper flakes, or more to taste
4 tsp soy sauce, or more to taste
1 tsp Asian fish sauce, (or more soy sauce)

INSTRUCTIONS

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.

Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.

Add shrimp and saute until no longer translucent, 2 to 3 minutes.

Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.

PEACH COBBLER POUND CAKE
For the Cake:
3 cups All Purpose Flour
3 cups Granulated Sugar
6 Large Eggs
1 1/2 cup Unsalted Butter
8 oz Cream Cheese softened at room temperature
2 tsp Vanilla Extract
1/4 tsp Salt
1 cup diced peaches fresh or canned with the juices drained off
For the Topping:
2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
1/2 cup Brown Sugar
1/4 cup Melted Butter
For the Glaze:
1 cup Confectioners Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk adjust to desired thickness
2 Tbsp Brown Sugar for sprinkling on cake
Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg. Then add in the vanilla extract.
Next gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
Gently fold the diced peaches into the cake batter. Set the batter aside while preparing the cake topping.
Melt the butter in a small bowl and then mix it with the brown sugar. Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top

Delicious sweet potato cheesecake brownies , with creamcheese dipping glaze w/ pecans. The perfect dessert for the holidays

THIS BEEF ENCHILADA CASSEROLE IS SUPER EASY TO MAKE AND DELICIOUSLY TASTY
Ingredients:
Enchilada Ingredients:
Ground beef 1 lb
1 10 ounce can red Enchilada Sauce (or make your own). Below is the recipe.
Full Recipe: https://buff.ly/43tDdAO

Sloppy Joe Tater Tot Casserole

Preparation Time: 15 minutes Cooking Time: 40 minutes Serves: 6-8

Ingredients:

1 pound ground beef
1 pound pork sausage
1 medium green pepper, diced
1 sweet onion, diced

🥰 Mst express something to keep getting my recipes.... Thank you.
❤️Full Recipe in First (c.o.m.m.e.n.t ).👇

No-Bake Caramel Cheesecake

Preparation: 20 min

4 tbsp Butter
250 g Cream Cheese
1 can Condensed Milk
1 can Caramel
130 g tennis biscuits
Whipped Cream

Instructions
Crumbs the biscuits
Melt butter
Combine crumbs with melted butter and spoon it into the bottom of the shooter glasses
Add cream cheese and 2/3 of the condensed milk to a bowl and mix it together
Layer the cheese mixture on top of the crackers layer
Repeat one layer of crackers and one layer of cheese
Combine the caramel with the remaining condensed milk
Fill the little cup with the caramel mixture all the way up
Refrigerate for 1 hour

Top with whipped cream....🍲🍨☕

Recipe for Strawberry-Banana Cheesecake Salad
Stir together:
1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling
Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas
Other fruits can be substituted or added as desired

Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes, Spinach, Garlic, and Paprika. ⬇️ The recipe is in the comments. ⬇️

Air Fryer Garlic Butter Steak Bites and Crispy Potatoes! Recipe in comments!

HOMEMADE GARLIC SHRIMP PASTA
INGREDIENTS :
500g spaghetti noodles [ for 3-4 persons ]
2 tbsp butter
5 garlic cloves
500 g medium shrimp
fresh black pepper
2 colorful peppers: green and red
olive oil
herbs [to taste]
salt
INSTRUCTIONS :
In a large pot of boiling salted water, boil pasta for 7min then put some oil and fresh herbs, then let them for 2 min..Drain well.
Melt 2 tablespoons butter in a large skillet over medium-high heat, add 5 garlic cloves, shredded pepper, fresh black pepper, and shrimp. Continue to stir till the shrimp is pink and curled.
Add pasta to this incredible mixture.?You can also add some cheese.
Enjoy eating this Italian dish.

Easy Air Fryer Cheeseburger Egg rolls

INGREDIENTS

Cheeseburger Egg Roll Filling:

1 tablespoon olive oil to cook the ground beef

1 pound ground beef

¼ cup yellow onion diced

⅓ teaspoon salt

⅓ teaspoon ground black pepper

⅓ teaspoon garlic powder

1 teaspoon Worcestershire sauce

½ cup ketchup

½ cup pickles diced

½ cup cooked bacon crumbles

4 slices American cheese

12 egg roll wraps

½ cup water cold

½ teaspoon olive oil for brushing egg rolls

Dipping Sauce Ingredients:

1 cup mayonnaise

½ cup ketchup

1 teaspoon Worcestershire sauce

½ teaspoon smoked paprika

⅓ teaspoon ground black pepper

½ teaspoon garlic powder

INSTRUCTIONS



Make the dipping sauce: To a small bowl, mix together the mayo, ketchup, Worcestershire sauce, smoked paprika, black pepper and garlic power. Cover and chill in the refrigerator while you make the cheeseburger egg rolls.

Make the egg roll filling: To a medium skillet, add the olive oil, ground beef, and onions. Cook over medium heat breaking up the ground beef into crumbles until the ground beef is no longer pink and the onions are soft - about 10 minutes.

Add in the salt, pepper, garlic powder, Worcestershire sauce, ketchup, pickles, bacon crumbles, and cheese, then stir until well blended and the cheese has melted. Let simmer for about 3 minutes, stirring occasionally, until the filling has thickened. Remove from heat.

Preheat air fryer to 380 degrees Fahrenheit and set the timer for 10 minutes.

Lay an egg roll wrapper out flat and rub some water on the outer edges. Add 2 tablespoons of the beef mixture to the middle of the wrapper. Roll the egg wrapper up folding the bottom corner over the beef, then fold the outer left and right edges in, and then roll up the egg roll.

Brush the outside of the egg rolls with olive oil.

Add the egg rolls to the air fryer in a single layer and air fry for 8 to 10 minutes, until brown and crispy. Flip the egg rolls halfway through.

Remove the egg rolls from the air fryer, let cool, then enjoy with some dipping sauce.

Fall means soup season! This Beef Vegetable Barley Soup recipe is a family favorite!

BBQ Beef Ribs, Pork Ribs, Fries, Onion Rings & Corn 🧑‍🍳

By
Sincere's Sweet Sensation's

This Smoked Sausage and Cabbage Soup is the perfect low-carb comfort food!

Banana pudding cheesecake squares 😋
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers
Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve. ❤

FRIED OYSTERS
Pat Neely

Ingredients
Peanut oil, for frying
3/4 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
Dash hot sauce, such as Tabasco
1 cup cornmeal
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
36 shucked oysters
Remoulade Sauce, for serving, recipe follows

Remoulade Sauce:
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon paprika
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper

Directions

Heat oil in a deep fryer to 350 degrees F.
Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.

Remoulade Sauce:
Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving. Yield: 1 1/2 cups.
Not my recipe or photo enjoy 😉 😘☺️

Paula Deen’s “Not Yo’ Mama’s Banana Pudding”
2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
https://buff.ly/3dKJpwl

Dear Lord, We love the wonderful world You have created. Thank you for its beauty and all the provisions You’ve created within it. In Jesus' Name, Amen.

FRIED CORN ON THE COBB!!! RECIPE:https://buff.ly/3ainwCH
As if corn on the cob wasn’t already delicious enough, deep-frying makes it even better. The batter is thick and creamy and when fried, becomes the perfect crunchy and crispy topping. This is a fun, easy, and tasty side for your next bbq or gathering.

Almost Christmas & one of the greatest gifts is our friendship. If I have a place in your heart place a ❤ and put this on your timeline, you'll see who cares. ❤❤❤❤❤

I'm curious.
❤️❤️❤❤❤

Sweet Sensations Catering
Dish Called "Got it like That"

Steak, Lemon Pepper Roasted Asparagus Spears, 4 Cheese Whipped Potatoes & Garlic French Bread

Sweet Sensations Catering

The Dish is Called " Oh My "

Shredded BBQ Neck one over a Bed of Rice.

Sweet Sensations Catering

Cajun Corn On The Cob 🌽
Ingredients :
4 ears of corn husked
2 tablespoon olive oil
salt and pepper to taste
4 tablespoon mayonnaise i used vegan mayo
⅓ cup sour cream or Mexican crema
1 ½ teaspoon cajun spice
1 ½ teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder

FULL RECIPE https://spotthey.com/cajun-corn-on-the-cob/

Victory's Taco Tater Tot Casserole
2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can corn, drained
1 (10 3/4 ounce) can Fiesta nacho cheese soup
1 (32 ounce) package tater tots
1 (8 ounce) package cheddar cheese
Directions :
brown beef drain.
stir in taco seasoning and water and simmer for 5 minutes.
add corn soup put in 9 x 13 pan and top with tater tots.
bake at 350 for 35 minutes.
take out top with cheese put back in oven for 5 minutes or till cheese is melted.
add ketchup or taco sauce when served tastes very good enjoy.