Grandma's And Great cooking

🌟 Chocolate Chip Cookie Dough Brownie Bombs 🌟

Ingredients:
For the Cookie Dough:

3/4 cup butter, softened 🧈
3/4 cup brown sugar 🍂
1/4 cup white sugar 🍬
2 tablespoons milk 🥛
1 teaspoon vanilla extract 🌿
2 cups all-purpose flour 🌾
Pinch of salt 🧂
1 cup miniature chocolate chips 🍫
For the Brownies:

1 package fudge brownie mix, baked and cooled 🍫
For the Coating:

1 package Candiquik or chocolate almond bark 🍫
1 cup miniature chocolate chips, for garnish 🍫
Directions:
Prepare Cookie Dough:
1️⃣ In a stand mixer, beat together the butter and sugars until creamy. 🧈🍂🍬
2️⃣ Add the milk and vanilla, and beat to combine. 🥛🌿
3️⃣ Mix in the flour and salt until a soft dough forms. 🌾🧂
4️⃣ Stir in 1 cup of miniature chocolate chips. 🍫
5️⃣ Drop rounded tablespoon-sized balls of dough onto a foil-lined baking sheet. Freeze for about an hour to firm up. ❄️

Prepare Brownies:
6️⃣ Cut the cooled brownies into small squares, about 1 inch in size. 🍫
7️⃣ Flatten each brownie square with your palm. ✋
8️⃣ Place a cookie dough ball in the middle of the flattened brownie and gently wrap the brownie around the cookie dough ball. Roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat with remaining dough and brownies. 🍪
9️⃣ Return the brownie-wrapped dough balls to the freezer for 30 minutes. ❄️

Coat with Chocolate:
1️⃣ Prepare the Candiquik or chocolate almond bark according to package directions. 🍫
2️⃣ Using a fork, dip each brownie bomb into the melted chocolate to coat completely. Allow excess to drip off. 🍫
3️⃣ Place the coated brownie bombs back onto the foil-lined sheet and sprinkle with remaining chocolate chips for garnish. 🍫

Store and Serve:
1️⃣ Store in the fridge or freezer in an airtight container. ❄️
2️⃣ Serve chilled or at room temperature. 🍪

Enjoy these irresistible Chocolate Chip Cookie Dough Brownie Bombs as a luxurious treat or delightful party dessert! 🍰✨

PLEASE S.A.Y S0METHlNG , lT HELPS YOU TO C0NTlNUE SEElNG MY P0STS! THANK Y0U! ♥️

Ricotta & Meatballs

How to make Ricotta & Meatballs

Ingredients:
1 large egg

3 tablespoons finely chopped fresh basil (plus more for serving)

3 tablespoons finely chopped fresh parsley

1 teaspoon dried oregano

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

2 cloves garlic, minced

¼ cup water

1½ pounds ground “meatloaf mix” (approximately equal parts ground beef, pork and veal)

¾ cup dried Italian style bread crumbs (such as Progresso)

½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)

Large jar (32 oz) good quality Marinara sauce (such as Rao’s)

1 pound ricotta

Instructions:
Step 1:

Preheat the oven to 350°F and set an oven rack in the middle position.

Step 2:

In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water.

Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool).

Do not overwork it.

Step 3:

Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet.

Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula).

Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.

Step 4:

In the meantime, bring the marinara sauce to a simmer in a large skillet.

Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper).

Transfer the browned meatballs to the marinara sauce, leaving the fat behind.

Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through.

Keep warm until ready to toss with pasta.

Step 5:

While the meatballs are cooking, bring a large pot of well-salted water to a boil.

Add the spaghetti and cook until al dente.

Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.).

Serve topped with fresh basil and more grated cheese.

Crispy Chicken Strips

INGREDIENTS:
1 lb boneless skinless chicken breasts cut into strips or chicken tenders
2 eggs
1 cup Panko breadcrumbs
¼ cup grated parmesan cheese
½ teaspoon paprika
½ teaspoon garlic powder
salt and pepper to taste
olive oil
honey mustard dipping sauce

𝐏𝐥𝐞𝐚𝐬𝐞 𝐣𝐨𝐢𝐧 𝐨𝐮𝐫 𝐩𝐚𝐠𝐞
𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬 𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 👇👇🙏🙏
Grandma's And Great cooking

INSTRUCTIONS:
Sprinkle with salt and pepper.
Lightly beat the eggs in a shallow bowl.
In another bowl mix together the breadcrumbs, cheese, paprika, and garlic powder.
Dip the chicken first into the eggs and then into the breadcrumb mixture.
Transfer to a plate while you finish all the pieces this way.
Heat a thin layer of oil in a large nonstick saute pan over medium heat.
Cook the chicken nuggets for several minutes on each side until they are golden brown. Make sure the nuggets are cooked all the way through.
Transfer the nuggets to a plate lined with paper towels to help drain off any excess oil.
Serve with honey mustard dipping sauce.
NOTES:
Place any leftover crispy chicken strips in an airtight container for 3 to 4 days. Reheat the chicken in a 400ºF oven for 15 to 20 minutes.

🍫 No-Bake Éclair Cake 🍫
A creamy and chocolaty treat everyone will love!
𝐏𝐥𝐞𝐚𝐬𝐞 𝐣𝐨𝐢𝐧 𝐨𝐮𝐫 𝐩𝐚𝐠𝐞
𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬 𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 👇👇🙏🙏
Grandma's And Great cooking

Ingredients:
2 (3.5 oz) packages instant vanilla pudding mix 🍮
1 (8 oz) container whipped topping (COOL WHIP), thawed 🥄
3 cups milk 🥛
2 sleeves graham cracker squares 🍪
1 (16 oz) tub chocolate frosting 🍫
Directions:
Prepare the Pudding Mixture:

In a medium bowl, mix together the pudding mix, milk, and Cool Whip until well combined. 🍮🥛🥄
Layer the Crackers and Pudding:

In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. Break them up if needed to cover the bottom fully. 🍪
Spread half of the pudding mixture on top of the graham crackers.
Add another layer of graham crackers over the pudding mixture.
Spread the remaining pudding mixture on top of the second layer of graham crackers.
Finish with a final layer of graham crackers. 🍪
Set the Pudding:

Cover the dish with plastic wrap and refrigerate for about 30 minutes to an hour to allow the pudding to set. 🕒
Prepare the Frosting:

When the pudding is set, remove the lid and aluminum foil top from the tub of chocolate frosting.
Microwave the frosting for about 15 seconds to soften it. Stir the frosting to ensure it is easily spreadable. 🍫
Frost the Cake:

Remove the plastic wrap from the dish and spread the softened chocolate frosting evenly over the top layer of graham crackers. 🍫
Chill Overnight:

Cover the dish with plastic wrap again and refrigerate overnight to allow the graham crackers to soften and the flavors to meld together. 🌜
Serve:

When ready to serve, slice and enjoy this delightful no-bake eclair cake! 🍰

🌟 Fruit Salad Cheesecake 🌟

Ingredients:
For the Crust:

1 1/2 cups vanilla wafer crumbs 🍪
2 tablespoons butter, melted 🧈
For the Filling:

1 (20 oz.) can crushed pineapple, drained 🍍
3/4 cup granulated sugar 🍚
1/2 cup cold water 💧
2 envelopes unflavored gelatin 🍮
1 (8 oz.) package cream cheese, cubed 🧀
1 1/2 cups halved seedless grapes 🍇
1 (11 oz.) can mandarin oranges, drained and cut in half 🍊
1 (10 oz.) jar maraschino cherries, drained and roughly chopped 🍒
1/2 cup finely chopped pecans 🌰
2 cups whipped topping (such as Cool Whip) 🥧
Instructions:
Prepare the Crust:

In a small bowl, mix vanilla wafer crumbs with melted butter until well combined. 🍪🧈
Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.
Make the Filling:
3. In a small saucepan, cook the crushed pineapple with sugar over medium heat for about 5 minutes or until heated through. 🍍🍚
4. In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften. Stir the gelatin mixture into the warm pineapple mixture until dissolved. 💧🍮
5. Reduce heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth. 🧀
6. Remove from heat and let the mixture cool completely. ❄️
7. Once cooled, stir in the grapes, mandarin oranges, cherries, and pecans. Gently fold in the whipped topping until everything is well combined. 🍇🍊🍒🌰🥧

Assemble the Cheesecake:
8. Pour the fruit and cream cheese mixture into the prepared crust. 🍰
9. Smooth the top with a spatula to ensure an even layer.

Chill:
10. Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set. ❄️

Serve:
11. Once set, remove the cheesecake from the springform pan.
12. Slice and serve chilled, garnished with additional fresh fruit or a sprinkle of crushed vanilla wafers if desired. 🍰✨

Enjoy this creamy and refreshing Fruit Salad Cheesecake! 🍰🍓✨

Philly Cheesesteak Tortellini Pasta
Ingredients:
1 package (12 oz) cheese tortellini
1 tablespoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
2 cups sliced mushrooms
1 pound thinly sliced beef steak
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
1 cup shredded provolone cheese
Directions:
Cook the tortellini according to the package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Sauté until the vegetables are tender.
Increase the heat to medium-high, add the beef steak to the skillet, and season with salt and pepper. Cook until the beef is browned.
Stir in beef broth and Worcestershire sauce, bring to a simmer, and cook for 5 minutes.
Reduce the heat to low, add the cooked tortellini to the skillet, and toss to combine.
Sprinkle with provolone cheese and cover until the cheese melts.
Serve hot, garnished with additional cheese if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 530 kcal

Breakfast Totchos

Ingredients :

2 pound bag tater tots cooked
5 large eggs scrambled
1 ground pound breakfast sausage cooked
1 cup Colby Jack cheese
½ cup crushed bacon

𝐏𝐥𝐞𝐚𝐬𝐞 𝐣𝐨𝐢𝐧 𝐨𝐮𝐫 𝐩𝐚𝐠𝐞
𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬 𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 👇👇🙏🙏
Grandma's And Great cooking

Instructions :

Make sure that your tots, scrambled eggs, and breakfast sausage are all ready to go. Set your broiler to high.
Spread the tater tots into a single layer on a large baking sheet. They can be overlapping a little bit, but you want to make sure that they are not just in one big pile.
Spread out the scrambled eggs on top of the tater tots and then sprinkle on the sausage, cheese, and bacon.
Place the tray in the oven and let your totchos broil on high for about 5 minutes, or until the cheese is completely melted.

🌟 Heavenly Raspberry Chocolate Mousse Cake 🌟

Ingredients:

For the Chocolate Cake:

All-purpose flour: 1 3/4 cups
Unsweetened cocoa powder: 3/4 cup
Granulated sugar: 2 cups
Baking powder: 1 1/2 tsp
Baking soda: 1 1/2 tsp
Salt: 1 tsp
Large eggs: 2
Whole milk: 1 cup
Vegetable oil: 1/2 cup
Vanilla extract: 2 tsp
Boiling water: 1 cup

𝐏𝐥𝐞𝐚𝐬𝐞 𝐣𝐨𝐢𝐧 𝐨𝐮𝐫 𝐩𝐚𝐠𝐞
𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬 𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 👇👇🙏🙏
Grandma's And Great cooking

For the Raspberry Mousse:

Fresh raspberries: 2 cups
Granulated sugar: 1/4 cup
Gelatin powder: 2 tsp
Heavy cream: 2 cups
Confectioners sugar: 1/2 cup
For the Chocolate Ganache:

Semi-sweet chocolate chips: 1 cup
Heavy cream: 1/2 cup
Directions:

1️⃣ Bake the Chocolate Cake:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
2️⃣ Prepare the Raspberry Mousse:

In a small saucepan, combine raspberries and granulated sugar. Cook over medium heat, stirring constantly, until raspberries break down and mixture is syrupy.
Strain mixture through a fine mesh sieve, pressing to extract as much liquid as possible. Discard seeds. Allow raspberry puree to cool.
In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes to soften.
Microwave gelatin mixture for 30 seconds until dissolved. Cool slightly.
In a large bowl, beat heavy cream and confectioners sugar until soft peaks form. Gradually add raspberry puree and gelatin mixture, beating until stiff peaks form.
Refrigerate until ready to assemble the cake.
3️⃣ Assemble the Cake:

Place one layer of chocolate cake on a serving plate. Spread half of the raspberry mousse evenly over the cake layer.
Top with the second layer of chocolate cake and spread the remaining raspberry mousse over the top.
Refrigerate while preparing the chocolate ganache.
4️⃣ Make the Chocolate Ganache:

Place chocolate chips in a heatproof bowl.
In a small saucepan, heat cream until it just begins to boil. Pour over chocolate chips and let sit for 5 minutes.
Stir until smooth and glossy. Let ganache cool slightly.
5️⃣ Finish and Garnish:

Pour chocolate ganache over the top of the chilled cake, allowing it to drip down the sides.
Garnish with fresh raspberries or other decorations as desired.
Enjoy the luxurious indulgence of this Heavenly Raspberry Chocolate Mousse Cake, perfect for elevating any celebration or special occasion to new heights of delight!

Prep Time: 25 minutes | Baking Time: 35 minutes | Cooling and Chilling Time: 4 hours
Servings: 12 servings
Calories per serving: Approximately 450 kcal

Lemon Curd

Ingredients:
3/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup sugar
1/2 cup unsalted butter, room temperature
4 large eggs
A pinch of salt

𝐏𝐥𝐞𝐚𝐬𝐞 𝐣𝐨𝐢𝐧 𝐨𝐮𝐫 𝐩𝐚𝐠𝐞
𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐃𝐞𝐥𝐢𝐜𝐢𝐨𝐮𝐬 𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 👇👇🙏🙏
Grandma's And Great cooking

Instructions:
1️⃣ In a small pot, combine the lemon juice, lemon zest, and sugar. Warm over medium heat until the sugar dissolves.
2️⃣ In a separate bowl, whisk the eggs. Gradually whisk in the warm lemon mixture to temper the eggs.
3️⃣ Transfer the mixture back to the pot. Add the butter and a pinch of salt. Cook over low heat, stirring constantly, until the mixture thickens (about 10 minutes). It should be thick enough to coat the back of a spoon.
4️⃣ Remove the pot from the heat. Strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps and the zest.
5️⃣ Cover the lemon curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
6️⃣ Chill in the refrigerator until cold and thickened (at least 2 hours).
7️⃣ Serve chilled. Lemon curd is perfect as a spread for scones or toast, as a filling for cakes and pastries, or simply by the spoonful!
🕒 Prep Time: 10 minutes | 🔥 Cooking Time: 15 minutes | ⏳ Total Time: 25 minutes (plus chilling time)
🍽 Servings: Makes about 2 cups

Homemade Graham Cracker Crust Recipe Ingredients:

- 1 1/2 cups graham cracker crumbs (about 10-12 whole graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted

# # # # Instructions:

1. **Prepare Graham Cracker Crumbs:**
- Break the graham crackers into pieces and place them in a food processor or a resealable plastic bag. Crush them into fine crumbs using a rolling pin or the food processor.

2. **Mix Crust Ingredients:**
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Pour the melted butter over the crumbs and sugar mixture. Stir well until all the crumbs are evenly coated and moistened.

3. **Press Into Pan:**
- Preheat your oven to 350°F (175°C).
- Transfer the crumb mixture into a 9-inch pie plate or a springform pan.
- Using your fingers or the back of a spoon, press the mixture firmly and evenly into the bottom and up the sides of the pan.

4. **Bake the Crust:**
- Place the crust in the preheated oven and bake for 10-12 minutes, or until lightly golden and set.
- Remove from the oven and let it cool completely before filling.

5. **Use in Recipes:**
- Your homemade Graham cracker crust is now ready to be used for cheesecakes, pies, or any dessert recipes that call for a graham cracker crust.

Enjoy your homemade Graham cracker crust in your favorite dessert recipes!

# # # Banana Dosa (Sweet Dosa) Recipe

# # # # Ingredients:
- 1 cup ripe bananas, mashed
- 1 cup dosa batter (fermented rice and lentil batter used for making dosas)
- 1/4 cup jaggery (or sugar), grated
- 1/4 teaspoon cardamom powder
- Ghee or oil, as needed

# # # # Instructions:
1. **Prepare the Batter:**
- In a mixing bowl, combine the mashed bananas, dosa batter, grated jaggery (or sugar), and cardamom powder. Mix well until all ingredients are thoroughly incorporated.

2. **Heat the Tava (Griddle):**
- Heat a non-stick dosa tava or griddle over medium heat. Once hot, lower the heat slightly.

3. **Make the Dosa:**
- Pour a ladleful of the banana dosa batter onto the center of the tava.
- Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
- Drizzle a little ghee or oil around the edges of the dosa.

4. **Cooking:**
- Allow the dosa to cook on medium heat until the edges start to lift and turn golden brown.

5. **Flip and Cook:**
- Carefully flip the dosa using a spatula. Cook the other side for a minute or two until it turns golden brown and crisp.

6. **Serve:**
- Transfer the cooked banana dosa to a plate.
- Serve hot with a dollop of ghee or your favorite chutney.

7. **Enjoy Your Sweet Banana Dosa!**

This sweet dosa makes for a delicious and healthy snack, especially enjoyed by kids and adults alike. It's a great way to use up ripe bananas and add a nutritious twist to your usual dosa recipe.

Caramel Banana Roll Cake🌟

💥Ingredients💥

• 4 large eggs, separated 🥚
• 3/4 cup granulated sugar 🍚
• 1 cup all-purpose flour 🌾
• 1 teaspoon baking powder 🍰
• 1/4 teaspoon salt 🧂
• 2 ripe bananas, mashed 🍌🍌
• 1 teaspoon vanilla extract 🌿

Filling:

• 1 cup heavy whipping cream 🥛
• 1/4 cup powdered sugar 🍬
• 1 teaspoon vanilla extract 🌿
• 2 ripe bananas, sliced 🍌🍌

Caramel Sauce:

• 1 cup brown sugar 🍯
• 1/2 cup heavy cream 🥛
• 4 tablespoons unsalted butter 🧈
• 1 teaspoon vanilla extract 🌿
• Pinch of salt 🧂

Toppings:

• Crushed graham crackers 🍪
• Banana slices 🍌
• Powdered sugar 🍬

💥Instructions💥

1. Preheat and prepare: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Make the sponge: Beat the egg yolks with the sugar until fluffy. Mix in the bananas and vanilla. Beat the egg whites until stiff peaks form. Fold the dry ingredients into the yolk mixture and then gently fold in the beaten egg whites. Spread the batter onto the pan and bake for 10-12 minutes.
3. Roll and chill: Roll the warm sponge in a towel with powdered sugar. Let cool.
4. Prepare the filling: Whip the cream with the powdered sugar and vanilla until stiff peaks form.
5. Assemble and drizzle: Unroll the sponge, spread the cream and add the bananas. Roll up and drizzle with caramel sauce.
6. Garnish and enjoy: Sprinkle with graham crackers, banana slices and powdered sugar.

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packets 🍤🌽🥔🌭
Ingredients:

1 pound baby potatoes, cut into 1.5-inch cubes 🥔
2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds 🌽
1 pound raw shrimp, thawed, peeled, and deveined 🍤
12 ounces Andouille smoked sausage, cut into 2-inch pieces 🌭
1 small yellow onion, thinly sliced 🧅
4 cloves garlic, minced 🧄
4 tablespoons butter, melted 🧈
1 teaspoon salt 🧂
1/2 teaspoon fresh ground black pepper 🌶️
2 tablespoons Old Bay seasoning 🌿
Lemon slices & chopped fresh parsley, for garnish 🍋🌿
Instructions:

Preheat the Grill:

Preheat your grill to 400°F (204°C). Prepare 4 large foil sheets, each measuring about 12x12 inches.
Boil Potatoes and Corn:

Add 8 cups of water to a large pot and bring to a boil over high heat. Add the potatoes and corn to the boiling water. Reduce the heat to maintain a steady simmer and continue to cook for 10 minutes. Drain the vegetables.
Combine Ingredients:

In a large mixing bowl, combine the boiled potatoes and corn with the raw shrimp, sausage, sliced onion, and minced garlic.
Season:

Pour the melted butter over the shrimp mixture. Add salt, pepper, and Old Bay seasoning. Stir everything together until well mixed.
Prepare Foil Packets:

Divide the shrimp mixture evenly among the four foil sheets. Wrap the foil around the ingredients, sealing the edges tightly to form packets.
Grill:

Place the foil packets directly on the grill. Cook for about 15 minutes, flipping once halfway through to ensure even cooking.
Serve:

Carefully open the foil packets (watch out for steam). Garnish with slices of lemon and chopped parsley before serving. 🍋🌿
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Servings: 4 servings

"I grew up eating SOS (creamed chipped beef on toast), so when I found this recipe, I had to try it. It brought back all the flavors I remembered from my childhood! I served it to younger people who weren't familiar with SOS at first, and they were unsure about it, but ended up loving it!"

**Creamed Chipped Beef on Toast (SOS) Recipe:**

**Ingredients:**
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup dried beef, chopped (you can find this in the canned meat section of most grocery stores)
- Salt and pepper to taste
- Toast (for serving)

**Instructions:**
1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for 1-2 minutes until smooth and bubbly.
3. Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a boil.
4. Add the chopped dried beef and reduce the heat to low. Simmer for 5-10 minutes, stirring occasionally, until the beef is heated through and the sauce is thickened to your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot over toast. Enjoy!

This classic dish is comforting and nostalgic, perfect for a hearty breakfast or a satisfying dinner.

Join Us in Making Delicious Homemade Picadillo with Flour Tortillas!

Ingredients :
For Picadillo :

2 tbsp evoo (extra virgin olive oil)
1 to 2 lbs ground beef
3 potatoes cubed
1 can green beans or fresh (optional)
small onion
2 garlic cloves minced
3 tomatoes diced
2 Serrano Chile’s chopped
1 tsp kosher salt add more if needed
1 tsp garlic salt
1/4 tsp cumin
1 tsp oregano rubbed between palms
1 tsp chili powder
3 tsps paprika
Pepper to taste

For Flour tortillas:

4 cups of all-purpose flour
1 tsp of salt
1tsp of baking powder
1 cup of vegetable shortening
1 cup of warm water

Directions :
For Picadillo :

Add the evoo to a skillet add potatoes cook until browned and cooked through, remove from pan. Add ground beef, garlic and onions and spices cook until browned add tomatoes and Serrano cook until thick add potatoes and simmer 5 minutes and done!

For Flour tortillas:

1. Mix all dry ingredients
2. Add vegetable shortening and mix well with dry ingredients
3. Add warm water until you get a dough consistency
4. Let it rest inside a Ziploc bag for at least 1 hour before making them.
5. After resting them form small balls and extend and cook on a griddle.
Turn when you see bubbles.

Enjoy !!

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐒𝟎𝐌𝐄𝐓𝐇𝐥𝐍𝐆 , 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔! ♥️

🍖 𝐋𝐚𝐦𝐛 𝐂𝐡𝐨𝐩𝐬 🌿😋❤️

📋 Ingredients:

4 lamb loin chops
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
Salt and pepper to taste
🍽️ Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).
Prepare the Lamb Chops:

Pat dry the lamb chops with paper towels. Season both sides generously with salt and pepper.
Sear the Lamb Chops:

In an oven-safe skillet, heat olive oil over medium-high heat. Add lamb chops and sear for 2-3 minutes on each side, until browned.
Add Flavors:

Reduce heat to medium. Add minced garlic, chopped rosemary, and thyme to the skillet. Cook for another minute, stirring to coat the lamb chops with herbs and garlic.
Finish in the Oven:

Transfer the skillet to the preheated oven. Roast for about 10-12 minutes for medium-rare or until desired doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare, or adjust as per your preference.
Rest and Serve:

Remove the lamb chops from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute.
Serve:

Serve the lamb chops hot, garnished with additional fresh herbs if desired. They pair well with roasted vegetables, mashed potatoes, or a side salad.
🕒 Preparation Time: 10 minutes
🍽️ Cooking Time: 15 minutes
🛒 Servings: 2-4 servings
📊 Calories: Approximately 300 kcal per serving

Enjoy these tender and flavorful lamb chops as a delightful main dish for a special meal!

🎂💛 Banana Caramel Roll Cake

Ingredients:

For the Cake:

4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas, mashed
For the Caramel Filling:

1/2 cup unsalted butter
1 cup brown sugar, packed
1/4 cup heavy cream
Pinch of salt
For the Whipped Cream Frosting:

2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Garnish (Optional):

Sliced bananas
Caramel sauce
Chopped nuts
Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar until pale and thick, about 3-5 minutes.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the egg mixture until just combined.
Gently fold in the mashed bananas until evenly distributed.
Spread the batter evenly into the prepared jelly roll pan.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
Prepare the Caramel Filling:

In a saucepan, melt the butter over medium heat.
Stir in the brown sugar, heavy cream, and salt.
Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes, stirring constantly.
Remove from heat and let it cool slightly.
Assemble the Cake:

Once the cake has cooled slightly, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper.
Spread the warm caramel filling evenly over the surface of the cake.
Starting from the short end, gently roll up the cake along with the towel.
Place the rolled cake seam-side down on a serving platter and let it cool completely.
Prepare the Whipped Cream Frosting:

In a large mixing bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Frost and Garnish the Cake:

Carefully unroll the cooled cake and remove the towel.
Spread a layer of whipped cream frosting over the entire surface of the cake.
Roll the cake back up gently.
Frost the outside of the cake with the remaining whipped cream frosting.
Garnish with sliced bananas, a drizzle of caramel sauce, and chopped nuts if desired.
Serve:

Slice and serve this exquisite Banana Caramel Roll Cake to celebrate your special moments with elegance and irresistible flavor!
Yield:
This recipe makes one Banana Caramel Roll Cake, serving about 8-10 slices.

Garlic Parmesan Chicken Kebabs
Ingredients :
2-pounds boneless, skinless chicken breasts
¼ cup grated Parmesan cheese
¼ cup white vinegar
2 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
Parmesan Chicken Kebabs with Garlic
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Instructions :
Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)
In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.
Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.
Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F.
Serve kebabs warm and enjoy!

Chicken Bacon Ranch Sliders

Ingredients:
12 slider rolls or small dinner rolls
2 cups cooked chicken, shredded (rotisserie chicken works well)
8 slices cooked bacon, chopped
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup ranch dressing
1/4 cup unsalted butter, melted
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:
Preheat your oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish.
Without separating the rolls, slice them in half horizontally.
Place the bottom half of the rolls in the prepared baking dish.
Spread the shredded chicken evenly over the bottom half of the rolls.
Sprinkle the chopped bacon over the chicken.
Drizzle the ranch dressing evenly over the bacon and chicken.
Sprinkle both the mozzarella and cheddar cheeses over the top.
Place the top half of the rolls over the assembled sliders.
In a small bowl, mix the melted butter and garlic powder.
Brush the top of the rolls with the melted butter and garlic mixture.
Optionally, sprinkle chopped fresh parsley over the top for garnish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 5-7 minutes, or until the tops are golden brown and the cheese is melted.
Remove from the oven and let cool for a few minutes.
Cut the sliders apart and serve warm.