Kwook Kevin

Really yum😋😋😋

🎂🍒🍫 Elegant Black Forest Roll Cake 🎂🍒🍫

Ingredients:

For the Chocolate Sponge Cake:

4 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
For the Cherry Filling:

2 cups pitted cherries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the Whipped Cream Filling:

1 1/2 cups heavy cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:

Additional cherries, for decoration
Chocolate shavings or cocoa powder, for dusting
Instructions:

Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.

Make the Chocolate Sponge Cake:

In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes.
In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare the Cherry Filling:

In a saucepan, combine the pitted cherries and granulated sugar. Cook over medium heat until the cherries release their juices and soften.
In a small bowl, mix the cornstarch with water to make a slurry. Stir the slurry into the cherry mixture and cook until thickened. Remove from heat and let cool completely.
Make the Whipped Cream Filling:

In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Roll Cake:

Once the chocolate sponge cake has cooled, spread the whipped cream evenly over the surface.
Spoon the cooled cherry filling over the whipped cream layer.
Starting from one short end, carefully roll up the cake, using the parchment paper to help lift and roll.
Transfer the roll cake to a se

Cinnamon Crescent Rolls 🥐

Indulge in these delightful Cinnamon Crescent Rolls, a perfect blend of buttery, cinnamon-sugar goodness wrapped in flaky crescent dough. Easy to prepare, these rolls are ideal for breakfast, brunch, or a sweet treat any time of day. The creamy vanilla glaze adds the perfect finishing touch, making them irresistible.

Ingredients
- 1 stick salted butter, softened
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cans crescent rolls

For the glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract

Directions
1. Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
2. In a medium-sized bowl, mix the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla with an electric hand mixer until combined and smooth.
3. Unroll the crescent rolls and lay them on a clean work surface.
4. Spread a scant tablespoon of the filling over each piece of dough.
5. Roll the dough into a crescent shape and tuck the pointy ends under. Place on a prepared sheet tray about 3 inches apart. Repeat with the remaining rolls.
6. Bake for 11-13 minutes until golden brown on top. Note that some filling may escape during baking.
7. While the rolls are baking, prepare the glaze by whisking the powdered sugar, 3 tablespoons of milk, and vanilla in a shallow bowl. If the glaze seems too thick, add up to another tablespoon of milk to reach the desired consistency. It should be thick yet pourable.
8. Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, allowing any excess to drip off.
9. Place the glazed rolls, glaze side up, on a wire rack over a sheet tray to catch any drips. Repeat with the remaining rolls.
10. Wait 15-30 minutes for the glaze to harden before serving.

Prep Time: 10 min | Cooking Time: 13 min | Total Time: 53 min | Kcal: Varies | Servings: 16

What’s missing

Don't underestimate this 'Amish Wedding Steak.' It's budget-friendly, but its flavor is fit for any celebration.
𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘👇💬

Butterfinger Caramel Crunch Bars

Ingredients:

6 ½ sheets of Graham crackers
2 cups of Mini marshmallows
1 (11 oz) bag of Caramel bits (or unwrapped caramels)
2 tablespoons of Milk
1 (10 oz) bag of Butterfinger bites, coarsely chopped
2 ounces of Semi-sweet chocolate, for drizzle

Instructions:

Prepare the Pan: Line a 9×9-inch baking pan with aluminum foil, leaving some extra on the sides for easy removal later. Give the foil a light spray with cooking spray.
Layer the Base: Lay out the graham crackers at the bottom of the pan in a single layer, breaking them if needed to fit.
Add Marshmallows: Sprinkle the mini marshmallows evenly over the graham crackers.
Melt Caramel: Put the caramel bits and milk in a microwave-safe bowl. Heat them for about a minute on high, then give them a stir. Keep microwaving in 30-second bursts until the caramel is completely melted.
Spread Caramel: Pour the melted caramel over the marshmallows, making sure to cover everything evenly. The warmth of the caramel will soften the marshmallows and let the caramel soak into the graham crackers a bit.
Add Butterfinger: Sprinkle the chopped Butterfinger pieces on top of the caramel layer, pressing them gently into the mixture.
Chocolate Drizzle: Melt the semi-sweet chocolate in the microwave in 30-second increments until it's smooth. Then, drizzle it over the Butterfinger layer.
Chill: Pop the pan into the fridge for around an hour, or until everything sets nicely.
Slice and Serve: Once set, lift the whole thing out of the pan using the foil edges, peel off the foil, and cut it into bars.

My husband's first reaction was, ""Wow, this is amazing, Susan! I kind of hope the kids aren't into it so I can have more 😁"" If you like what you see and want more recipes, please let me know! Thank you.
𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

Homemade strawberry cinnamon rolls with strawberry glaze🍓🥰
Don’t miss out, see the full recipe in (c.o.m.m.e.n.t) below.👇
Stay tuned for more fantastic meal ideas.

Irresistible Blueberry Cobbler Delight

Ingredients:

4 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons turbinado sugar (optional, for topping)

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large bowl, combine the blueberries, 1/4 cup granulated sugar, lemon juice, and lemon zest. Pour the mixture into the prepared baking dish.
In a separate bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add the milk and vanilla extract to the flour mixture, stirring just until combined.
Drop spoonfuls of the batter over the blueberry mixture, spreading it slightly to cover most of the blueberries. Sprinkle with turbinado sugar if desired.
Bake for 35-40 minutes or until the top is golden brown and the blueberries are bubbly.
Let the cobbler cool for a few minutes before serving. Serve warm, with a scoop of vanilla ice cream if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 270 kcal | Servings: 8 servings

Party Roast Beef Sandwiches – Insanely delicious! We can't get enough of these sandwiches, and they disappear quickly! If you love them and want more of my recipes, let me know! Thank you! ❤️
𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

Whip up some Cheesy Mashed Potato Puffs that are as delightful as they are easy to make! Perfect for using up leftover mashed potatoes with a cheesy twist. If you enjoy these recipes and want to see more, just let me know! Thank you! ❤️
𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

Olive Garden Fried Mozzarella Sticks

Ingredients
16 ounces Mozzarella Cheese
2 eggs beaten
1/4 cup water
1 1/2 cups Italian Breadcrumbs
1/2 teaspoons garlic salt
1 teaspoons Italian seasonings
2/3 cup flour
1/3 cup cornstarch
Instructions
If your cheese is in a brick, slice it thick and cut the cheese crossways to make triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with cornstarch and set aside.

Heat vegetable oil for deep frying to 360 degrees.
Dip cheese in flour and cornstarch blend, then in egg wash and coat with breadcrumbs.
Place cheese carefully in hot oil and fry until golden; this takes just a few seconds so watch carefully. When golden, remove from hot oil and drain.
Serve with your favorite Italian spaghetti sauce and enjoy.

"We made this when we were camping last summer and all of the kids begged to do it again this year. Ridiculously easy! We added some jam to make strawberry. It's now a family favorite!
Must express something to keep getting my recipes.. Thank you.
Recipe in the top R.E.P.L.Y.

Triple Chocolate Cheesecake with Oreo Crust

Ingredients:

For the Oreo Crust:

24 Oreo cookies, finely crushed
1/4 cup unsalted butter, melted
For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
8 oz semisweet chocolate, melted and slightly cooled
4 oz milk chocolate, melted and slightly cooled
For the Chocolate Ganache:

8 oz semisweet chocolate, chopped
1 cup heavy cream

Directions:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then let cool completely.

In a large bowl, beat the cream cheese until smooth. Add the sugar and cocoa powder, and mix until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Divide the batter into two equal parts. Stir the melted semisweet chocolate into one half and the melted milk chocolate into the other half.

Pour the semisweet chocolate batter over the cooled crust, then pour the milk chocolate batter on top. Use a knife to gently swirl the two batters together for a marbled effect.

Bake the cheesecake for 55-65 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to boil, then pour it over the chocolate. Let sit for 5 minutes, then stir until smooth.

Pour the ganache over the cooled cheesecake, allowing it to drip down the sides. Refrigerate for at least 4 hours, or overnight, before serving.

Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 6 hours (including cooling and chilling)
Kcal: 550 kcal | Servings: 12 servings

Ain’t nun missing but some cheese on the grits 😩

Sunday Dinner: Fried Chicken, Baked Mac and Cheese, cabbage and cornbread

Baked Stuffed Shrimp Casserole

Ingredients:

1 pound large shrimp, peeled and deveined
1 cup gluten-free breadcrumbs
- ................................

Must express something to keep getting my recipes.... Thank you.
Recipe in First Coʍmеոτ 👇👇👇👇
Enjoy ❤️👇👇👇

Dunkin Donuts French Cruller

Ingredients
French Crueller ingredients
1 cup water
1/3 cup unsalted butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
1-2 egg whites, slightly beaten
vegetable oil for frying
Donut glaze
1 1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon honey
3 – 4 tablespoons water
Instructions
Bring the water, butter, sugar, and salt to a boil and remove from heat.
Stir in the flour until a smooth dough forms.
Let it cool for about 15 minutes before adding the eggs and egg whites one by one.
Once the dough is ready, cut small squares of parchment paper 4 by 4 inches.
Fill a piping bag with the dough, use a very large star tip a Wilton 199 or an Ateco 869 are recommended.
Fill a pot with vegetable oil, at least 4 inches deep.
Heat the oil to 370 degrees and check with a small drop of dough. the dough should bubble and cook rapidly.

Pipe each donut on a piece of parchment paper.
Depending on the size of your pot, fry the crullers in small batches.
Place each cruller in the hot oil, facing parchment paper up.
Cook for about 1 to 2 minutes on each side, the pastry should brown. Should the donut begin to burn remove the donut, and turn down the heat. But don’t worry, the lightly burnt ones are also delicious with the glaze.
Place each donut on a cooling rack before glazing.
Make the glaze by mixing the ingredients with a hand mixer.
Dip each cruller in the glaze and place it on the rack

Irresistible White Chocolate Raspberry Cake 😍

Ingredients:

For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1/2 cup sour cream
1/2 cup white chocolate chips, melted and cooled
1 cup fresh raspberries
For the white chocolate frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
6 oz white chocolate, melted and cooled
For the raspberry filling:
1/2 cup raspberry preserves
For the garnish:
Fresh raspberries
White chocolate shavings

Method:

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined. Fold in the melted white chocolate.
Gently fold in the fresh raspberries.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the heavy cream, vanilla extract, and melted white chocolate until well combined.
To assemble the cake, place one cake layer on a serving plate. Spread a thin layer of raspberry preserves over the cake. Top with a layer of white chocolate frosting. Repeat with the second layer.
Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with fresh raspberries and whit

Hands down, this is the best appetizer I've ever had. I brought it to a gathering a few weeks back, and everyone wanted to know the secret. I should've made twice the amount!
𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

Pot Roast Feelz🙌🏾

My husband's exact words after his first bite were, ""Oh my god, Ashley, this is incredible! I secretly hope the kids don't like theirs now 😁
𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

Giant Reese's Peanut Butter Cup Pie 🥧🍫🥜

Dive into this decadent Giant Reese's Peanut Butter Cup Pie, where rich chocolate ganache meets a chunky peanut butter filling. A perfect dessert for peanut butter lovers and chocolate aficionados alike!

Ingredients:

Chocolate Ganache:

2½ cups milk chocolate chips
1½ tablespoons vegetable oil

Chunky Peanut Butter Filling:

1⅓ cup powdered sugar
1 cup graham cracker crumbs
1¼ cups crunchy peanut butter
½ cup salted sweet cream butter

Instructions:
1️⃣ Prep the Tart Pan: Line a 9-inch fluted tart pan with parchment paper and lightly coat with nonstick spray.
2️⃣ Make the Ganache: Combine chocolate chips and oil in a microwave-safe bowl. Heat for 45-55 seconds, then stir until smooth. Spread half of the ganache into the prepared tart pan and place in the refrigerator to chill.
3️⃣ Prepare the Filling: In a bowl, whisk together powdered sugar and graham cracker crumbs. In a separate bowl, microwave peanut butter and butter for 45 seconds, then stir to combine. Mix in the dry ingredients until well blended.
4️⃣ Assemble: Spread the peanut butter mixture over the chilled ganache layer in the tart pan. Top with the remaining ganache and smooth the surface. Refrigerate for 4 hours to set.
5️⃣ Serve: Carefully remove the pie from the tart pan, peel away the parchment paper, flip onto a serving plate, slice, and enjoy.

This giant peanut butter cup pie is a show-stopping dessert that's sure to impress with its bold flavors and satisfying texture. Perfect for parties or as a special treat!

Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes | Servings: 8 | Calories: 744 per serving

This casserole was a favorite of John Wayne, and it's even named after him! Dive into the recipe to see why it was such a hit.
Full recipe below 👇💬

Toss diced chicken and brown sugar into your slow cooker to recreate this beloved take-out dish at home.
Full recipe below 👇💬

Steak, lobster, scallops, garlic butter croissants and a salad in a Parmesan crisp bowl 🔥

My husband requests this dish at least once a week—it's that good!
Check out the full recipe below 👇💬

Ham and Cheese Sticks
Crescent Rolls Filled with Ham and Melted Cheese
Ingredients:
2 tubes crescent dough sheets
Must express something to keep getting my recipes.... Thank you.
Recipe in First (c.o.m.m.e.n.t ). 👇👇👇
Enjoy ❤️👇👇👇

Introducing the 'Caramel Brownie Cheesecake'—a dessert so divine, it might just become your new favorite cheesecake. Give it a try and see for yourself!
Full recipe below 👇💬

Pioneer Woman Cheeseburger Pie
INGREDIENTS
1 large onion, chopped (1 cup)
1 pound ground beef
½ teaspoon salt
Ground black pepper, to taste
Garlic powder, to taste (optional)
1 cup grated Cheddar cheese
½ cup Original Bisquick mix (or all-purpose flour)
1 cup whole milk
2 large eggs
INSTRUCTIONS
Preheat the oven to 400°F. Grease a medium glass pie plate (9-inch) with vegetable oil.
In a large skillet, heat some oil over medium heat and fry the onion until soft, about 3 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 10 minutes. Drain any excess fat from the beef and season with salt, black pepper, and optionally, garlic powder.
Spread the cooked and seasoned beef mixture evenly into the prepared pie plate. Sprinkle the cheddar cheese over the beef layer.
In a small bowl, whisk together the Bisquick mix (or flour), milk, and eggs until combined. Pour this batter over the beef and cheese layers in the pie plate.
Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.
Serve warm and enjoy this comforting slice of cheeseburger pie

Blueberry Buns

Ingredients:

Buns:

2 tsp (6g) instant dry yeast
1/2 cup (110ml) warm milk
4 tbsp (58g) sugar
2 3/4 cups (357g) flour
Pinch of salt (2g)
2 eggs
1 tsp (4g) vanilla
4 tbsp (56g) butter
Blueberry Puree:

360g fresh blueberries
1/3 cup granulated sugar
1 tsp lemon zest
1 tsp lemon juice
Frosting:

4 oz (1/2 package) cream cheese
3 tbsp butter
1 1/2 cups powdered sugar
1 tbsp blueberry puree
Pinch of salt
1 tsp vanilla
Directions:

Prepare the Dough:

In a large bowl, whisk together warm milk, yeast, and 1/2 tsp sugar. Let it rest until fluffy, about 5-7 minutes.
In a stand mixer bowl, combine flour, remaining sugar, salt, eggs, butter, vanilla, and activated yeast mixture. Mix well until combined, about 3-4 minutes. Cover with a cloth or plastic wrap and let it rest at room temperature for 4-5 minutes.
Knead the dough with a stand mixer for 10-15 minutes until it no longer sticks to the bowl's edge and is perfectly smooth.
Transfer the dough to a large bowl, cover with plastic wrap, and let it sit for 30-45 minutes until almost doubled in size. Refrigerate for 1 1/2 hours.
Prepare Blueberry Puree:

In a medium saucepan, add blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly.
Mash the blueberries using a potato masher. Reduce heat to medium-low and cook for 8-15 minutes, stirring occasionally, until thick and jammy. Remove from heat and let cool to room temperature.
Shape the Buns:

On a lightly floured surface, roll the dough into a 14x12 inch rectangle (about 1/4 inch thick).
Reserve 1 tbsp of blueberry puree for the frosting. Evenly spread the remaining puree over the dough using a spatula. Sprinkle ground ginger evenly if desired.
Starting from the long end, roll the dough tightly to the bottom edge.
Using a string or sharp knife, cut the dough into 8-9 equal rolls. Place the buns on baking sheets or a cast iron skillet lined with parchment paper. Cover with a clean kitchen towel and let rest for 40-45 minutes at room temperature.
Bake the Buns:

Preheat the oven to 350°F (175°C). Bake the buns for about 25-30 minutes. Remove from the oven and let cool for 20 minutes.
Prepare the Frosting:

In a medium bowl, beat cream cheese, butter, powdered sugar, reserved blueberry puree, vanilla, and salt until smooth using an electric whisk.
Spread frosting on cooled buns and serve immediately.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes | Kcal: 320 kcal | Servings: 9 buns