Jamie Fans

Easy Creamy Garlic Chicken🍽️🧄
Ingredients:
3 chicken breasts
1/2 cup all-purpose flour
2/3 cup parmesan, grated (divided)
2 tablespoons olive oil
Garlic Cream Sauce:
4 tablespoons butter
1 head garlic (10-15 cloves)
2 tablespoons all-purpose flour
1/2 cube chicken or beef bouillon (Better Than Bouillon works too)
1 tsp onion powder
1 sprig fresh thyme (or 1/2 tsp dried thyme)
2 tablespoons poultry seasoning (or Italian seasoning)
2 cups chicken stock
1 cup heavy cream
Salt and pepper to taste
Directions:
Make the Chicken:
Slice the chicken in half horizontally, pound to even 1/4 inch thickness, season well on both sides with salt, pepper, and Italian seasoning (or your favorite poultry seasoning).
Heat a large skillet to medium heat and add a few tablespoons of olive oil. While it's heating, combine flour and 1/4 cup of parmesan into a shallow dish. Dredge each piece of chicken into the flour mixture, pressing it into the chicken to coat on both sides.
Cook chicken (in batches if needed) about 4 minutes on each side or until golden brown, only flipping once. Allow chicken to rest on a plate tented with foil while preparing the sauce.
Creamy Garlic Sauce:

Reduce heat to low then add butter into the same pan and allow it to melt, scraping up the brown bits. Add in the garlic cloves and cook for about 6-7 minutes or until they caramelize, flipping to cook evenly.
Add the flour and cook for 1-2 minutes, whisking continuously.
Slowly pour in the chicken stock, whisking to incorporate. Whisk in the seasonings and add thyme sprig. Stir in the heavy cream and bring to a low boil. Once slightly thickened, a few minutes, stir in the parmesan cheese, taste and adjust seasonings.
Nestle the chicken and its juices back into the cream sauce. Reduce heat to simmer, cover and cook for 10 minutes to braise the chicken. Discard the thyme sprig and serve, spooning the cream sauce atop the chicken and sides.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 425 kcal | Servings: 4 servings😋❤️

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Chicken Salad With Cranberries, Pecans And Poppy Seed Dressing
A delicious salad that combines chicken breast, pecans, dried cranberries and green onions, all dressed with a homemade blend of mayonnaise, sour cream, honey, Dijon mustard and poppy seeds.

Ingredients

Dressing:.
120 ml of mayonnaise.
60 ml of sour cream.
2 tablespoons of honey, softened.
1 tablespoon of Dijon mustard.
1 tablespoon of poppy seeds.
Go out to enjoy.
Salad:.
4 cups of chicken breast, cooked, ground (about 2 chicken breast).
1 cup pecans, chopped.
120 ml of dried cranberries.
4 green onions, chopped.

Instructions
In a medium bowl, combine all the dressing ingredients. Beat them until they match right. Add salt to taste.
In a big bowl, combine all the salad ingredients.
Add the dressing to the salad and mix so everything is well covered.
Adjust salt to taste if necessary

Have You Ever Tried OLD FASHIONED ORANGE CANDY 😋😍

Ingredients :

1 can (6 ounces) fruit pectin
3/4 cup water
half teaspoon baking soda
1-1/4 cups sugar, divided
1 cup light corn syrup
2 tsp orange extract
five drops each: red and yellow liquid food coloring
A way to make it :
-Spray a 9-by-five-inch loaf pan with cooking spray;
-Sit aside.In a medium saucepan, combine pectin, water, and baking soda (the mixture may foam).
-Combine 1 cup sugar and corn syrup in a large saucepan.
-Cook over excessive warmness for four minutes, or till the pectin mixture runs out of froth and the sugar mixture comes to a whole boil (boiling that does not prevent bubbling while stirring), stirring often in each saucepans.
-Gradually add the pectin mixture to the boiling sugar mixture, stirring constantly.Cooking about minute, stirring.
-Keep it farfar from the warmness.Food coloring is also added to the extract.
-Pour immediately into an organized pan.Let stand at room temperature for three hours or overnight until the lollipop cools and hardens.
-Sprinkle 1 cup of the last sugar on a large piece of wax paper.
-Flip the sweet onto the wax paper.Cut the fondant into 3/4-inch cubes, stopping occasionally to soak the knife in hot water.
-Soak the sugar and fudge until they are evenly coated.
-Apply the jacket to the wire rack.
-Permit it on overnight at room temperature.
-Store in an airtight box at room temperature.
Enjoy !

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Chicken Cordon Bleu Meatloaf Extravaganza

Ingredients:
1 lb ground chicken
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
6 slices deli ham
6 slices Swiss cheese

Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Meatloaf: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
Form Meatloaf: On the prepared baking sheet, form half of the meat mixture into a loaf shape. Layer the ham and Swiss cheese on top, then cover with the remaining meat mixture, sealing the edges to enclose the filling.
Bake: Bake in the preheated oven for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 165°F (74°C).
Serve: Let rest for a few minutes before slicing and serving

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Strawberry bombs
Ingredients:
300g (2 cups) flour
1 egg
45g (1/4 cup) sugar
pinch of salt
7g dry yeast
140ml (3/5 cup) warm milk
40g (1/4 cup) softened butter
For decoration:
Whipped cream
Strawberries, chopped
Powdered sugar
METHOD:
Stir the sugar, yeast, and milk together in a medium bowl until the yeast is dissolved.
Whisk in egg. Add the flour and salt, and then use a spatula to start mixing the dough. Then keep working it with your hands until you get a dough that can stretch.
Add softened butter and continue to knead the dough until the butter is completely incorporated.
The dough should be rolled into a ball, covered with plastic wrap or a kitchen towel, and allowed to rise for an hour.
Make eight balls out of the dough by dividing it into eight pieces. For 30 minutes, cover and allow to sit.
Flatten each ball a bit and then roll it back into a ball. Cover and let sit for 30 minutes more.
Fry balls in hot oil on low for 2 to 3 minutes on each side.
Let it cool for a bit, then cut it in half like a burger bun.
Put whipped cream and chopped strawberries on one half, close the other half on top, sprinkle with powdered sugar, and serve.

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French Onion Mac and Cheese Recipe

Ingredients:

8 ounces elbow macaroni or your favorite pasta shape
2 tablespoons unsalted butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 cup shredded Gruyere cheese
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)
Directions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cook the elbow macaroni or pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes, or until the onions are caramelized and golden brown.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the caramelized onions and garlic. Stir to coat the onions evenly.
Gradually pour in the beef broth, stirring constantly, until the mixture thickens and comes to a simmer.
Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened.
Remove the skillet from heat. Stir in the shredded Gruyere, Swiss, and mozzarella cheeses until melted and smooth. Season with salt and black pepper to taste.
Add the cooked macaroni or pasta to the skillet with the cheese sauce. Stir until well coated.
Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
Sprinkle grated Parmesan cheese over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Once done, remove the French Onion Mac and Cheese from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, before serving.

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Tater Tot Breakfast Bowl with Sausage Gravy 🍳🥔

Ingredients:
4 cups frozen tater tots
1 pound breakfast sausage
3 tablespoons all-purpose flour
2 cups milk
Salt and black pepper to taste
Optional toppings: shredded cheddar cheese, chopped green onions, fried eggs

Directions:
Cook the tater tots according to package directions until crispy and golden brown.
While the tater tots are baking, cook the sausage in a large skillet over medium-high heat until browned and crumbly. Drain excess grease, leaving about 2 tablespoons in the skillet with the sausage.
Sprinkle the flour over the sausage, stir to combine, and cook for 2 minutes.
Gradually whisk in the milk, and bring the mixture to a simmer. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper.
To assemble the breakfast bowls, place a portion of the crispy tater tots in each bowl. Pour the warm sausage gravy over the tater tots.
Add optional toppings such as shredded cheese, green onions, or a fried egg on top.

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MEXICAN CASSEROLE
Ingredients:
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Directions:
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

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Easy Stuffed Pepper Casserole

Ingredients

1 pound ground beef

2 bell peppers, chopped

1 onion, finely chopped

3 cloves garlic, minced

1 Tablespoon Worcestershire Sauce

1 (15 oz) can low sodium beef broth

1 (15 oz) can diced tomatoes

1 cup uncooked long grain white rice

1 Tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup Mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

How To Make Stuffed Pepper Casserole

In a large skillet cook the ground beef, breaking apart. Once it is mostly cooked add in the onions and bell peppers and cook for 5-10 minutes until they start to soften.

Add the garlic to the beef mixture and cook for a minute or two, just until you can start to smell it.

Sit in the rest of the ingredients, except the cheese, and bring the mixture to a boil.

Cover and reduce the heat to a simmer and cook for about 20 minutes, stirring half way through.

Once the rice is tender, stir in about 1/2 of the cheese until it is melted and incorporated with the beef and rice.

Sprinkle the rest of the cheese over the top, put the lid back on the pan and let the cheese melt. If you are in a hurry, you could put your pan under the broiler (if it is oven safe) to melt it faster.

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒"

Chicken Piccata with Lemon Sauce

Ingredients
Meat
• 8 Chicken breast, boneless skinless
Produce
• 3 Garlic cloves
• 1/4 cup Parsley, fresh
Refrigerated
• 1/2 cup Egg substitute
Canned Goods
• 6 tbsp White wine or chicken broth, dry
Condiments
• 1/8 tsp Hot pepper sauce
• 5 tbsp Lemon juice
Baking & Spices
• 1/2 cup All-purpose flour
• 1/2 tsp Salt
Oils & Vinegars
• 3 tsp Olive oil
Dairy
• 2 tbsp Butter
• 1/2 cup Parmesan cheese, grated

Instructions
Start by pounding the chicken breasts until they are about 1/4 inch thick. This ensures they cook evenly and tenderly.
In a shallow dish, combine the all-purpose flour, salt, and a pinch of black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for about 30 seconds, until fragrant.
Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the lemon juice, hot pepper sauce, and fresh parsley. Let the sauce simmer for a few minutes to reduce and thicken slightly.
Reduce the heat to low and swirl in the butter until melted and fully incorporated into the sauce. This adds richness and flavor to the sauce.
Return the cooked chicken breasts to the skillet, spooning the lemon sauce over them. Let them simmer in the sauce for an additional minute to heat through.
Sprinkle grated Parmesan cheese over the chicken breasts, allowing it to melt slightly.
Serve the Chicken Piccata hot, garnished with additional fresh parsley and lemon slices if desired.
Enjoy this classic Italian dish with your favorite side dishes like pasta, rice, or roasted vegetables for a complete meal!

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SMALL BATCH ALMOND JOY COOKIES 😍
Ingredients:
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 small egg
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sweetened shredded coconut
1/4 cup chocolate chips
1/4 cup chopped almonds
Instructions:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream and Combine: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract and the small egg. Mix well until combined.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.
4. Fold in the Goodies: Gently fold in the sweetened shredded coconut, chocolate chips, and chopped almonds. This will create the delightful texture and flavors of Almond Joy.
5. Scoop and Shape: Using a spoon or cookie scoop, drop small portions of dough onto the prepared baking sheet. Shape the dough portions into round cookies, flattening slightly.
6. Bake to Perfection: Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
7. Cool and Enjoy: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Hawaiian pineapple cake
INGREDIENTS:
2 c all purpose flour
2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup
1 c chopped nuts, optional
oven to 350 degree F.
CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar
coconut for garnish – optional
DIRECTIONS:
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.

🌟 Goat Cheese Blackberry Grilled Cheese 🌟

🍽️ Experience the perfect blend of tangy and sweet with our Goat Cheese Blackberry Grilled Cheese! This gourmet twist on a classic favorite features creamy goat cheese, fresh blackberries, and a touch of honey, all nestled between crispy slices of sourdough bread.

Ingredients:

4 slices of sourdough bread 🍞
4 ounces goat cheese, softened 🧀
1/2 cup fresh blackberries 🍇
2 tablespoons honey 🍯
2 tablespoons butter, softened 🧈
Optional: a few fresh basil leaves, finely chopped 🌿

Instructions:

Prepare the Ingredients:
1️⃣ Gently mash the blackberries in a bowl with a fork, leaving some whole for texture.
2️⃣ If using basil, chop it finely.

Assemble the Sandwiches:
1️⃣ Spread the softened goat cheese evenly on one side of each slice of bread.
2️⃣ Distribute the mashed blackberries over the goat cheese on two of the slices.
3️⃣ Drizzle honey over the blackberries.
4️⃣ Sprinkle the chopped basil over the honey if using.
5️⃣ Top with the remaining slices of bread, goat cheese side down, to form sandwiches.

Grill the Sandwiches:
1️⃣ Heat a skillet or griddle over medium heat.
2️⃣ Spread softened butter on the outside of each sandwich.
3️⃣ Place the sandwiches in the skillet and cook until the bread is golden brown and crispy, and the goat cheese is melted, about 3-4 minutes per side.

Serve and Enjoy:
1️⃣ Remove the sandwiches from the skillet and let them cool slightly before slicing in half.
2️⃣ Serve warm and enjoy this gourmet twist on a classic grilled cheese!

This Goat Cheese Blackberry Grilled Cheese is perfect for a fancy lunch or a delightful snack. Enjoy! 🥪

Easy recipe, 4-ingredient dessert ready in 3 simple steps ❣🤤 I'm sending it to whoever sent it Hii

***𝗢𝗡𝗟𝗬 𝗔𝗖𝗧𝗜𝗩𝗘 𝗠𝗘𝗠𝗕𝗘𝗥𝗦 𝗪𝗜𝗟𝗟 𝗦𝗔𝗬 𝗬𝗨𝗠𝗠𝗬 𝗢𝗡 𝗧𝗛𝗜𝗦 𝗢𝗡𝗘 😋🔥🔥***

☑️** INGREDIENTS :**
Beef stew
Carrot chunks
Potatoes
Onion
Salt and black pepper
Garlic and herb spice to taste
Curry leaves
2tbspn olive oil
Paprika
Beef
Brown onion soup
**METHOD :**
fry onion and add water, beef and all Ingridients except potatoes and carrots.
Cook for 15 min and add potatoes cook until cooked and add carrots.
Add soup mixture.

Enjoy!! 🤤😋

Best Ever Easy Vegetable Beef Soup😍
Ingredients
4large potatoes, peeled and cubed
2cups water
3large carrots, sliced
1large onion, chopped
salt and pepper to taste
4cupsfresh or frozen cut green beans
4cupstomato juice
1/2pounds ground beef, cooked and drained
4vcupvsfresh or frozen corn
1teaspoon Italian seasoning
1/2teaspoon garlic powder
2bay leaves
How To Make Best Ever Easy Vegetable Beef Soup
In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 25 minutes or until tender.
Add the remaining ingredients. Cover and simmer 30 minutes longer or until heated through, stirring occasionally.
Discard bay leaves before serving.

𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒"
SOFT POUND CAKE
INGREDIENTS
3 cups of cake flour(shifted)
5 eggs (room temp)
3 cups of sugar
A pinch of salt
1/2 Tsp baking powder
3 sticks unsalted butter (room temp)
1 Tsp pure vanilla
12 oz cream cheese (room temp)
Cream bouquet (optional)
FILLING :
• 1/2 cup graham crackers( finely crumbled)
• 1/4 cup melted butter
• 1 cup of brown sugar
• 1 Tsp cinnamon
GLAZE :
• 1½ cups of powdered sugar
• Small amount of milk depending on how thick you want it
• dash of vanilla
● After cake is made add 1/2 batter then dollop 1/2 graham cracker filling on top add remaining batter and other 1/2 filling.
● Swirl filling in batter trying not to scrape bottom of pan. Tap on counter a few times to remove air bubbles.
● Bake at 325°F for 1 hr 30 min. Add glaze after cake has been flipped and cooled.

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•
Birria Wings with Consome

What You’ll Need
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings wing tips removed
vegetable oil
kosher salt
fresh ground black pepper

How to make it
1. Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
2. Trim excess skin from the edges of the wings.
3. Lightly brush or spray with the oil, and season with salt and pepper to taste.
4. Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
5. Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
6. Serve warm.
Recipe Notes
You may also choose to bake wings at 375 for 45 minutes then slather on the sauce and
bake again at 400 for 20 minutes until the skin is brown and sauce thickens

𝗜 𝗡𝗘𝗘𝗗 𝟭𝟬0𝟬 𝗣𝗘𝗢𝗣𝗟𝗘 𝗧𝗢 𝗦𝗔𝗬 [𝗬𝗨𝗠𝗠𝗬👩🏻‍🍳] 𝗣𝗟𝗘𝗔𝗦𝗘 𝗧𝗛𝗔𝗡𝗞𝗦
DEVILED EGGS
Ingredients:
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops
Directions:
Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with the fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.
Spoon 1 heaping tablespoon yolk mix.

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CHICKEN POT PIE CRESCENT BRAID 😋 😋
INGREDIENTS:
1 can (8 oz) refrigerated crescent dinner rolls
1 cup cooked chicken, shredded
1 cup frozen mixed vegetables, thawed
1/2 cup shredded cheddar cheese
1/2 cup condensed cream of chicken soup
Salt and pepper to taste

DIRECTIONS:
Preheat your oven to 375°F (190°C).

Unroll the crescent dough and separate into two long rectangles. Place on a baking sheet lined with parchment paper and press the perforations to seal.

In a bowl, mix the shredded chicken, mixed vegetables, cheddar cheese, and cream of chicken soup. Season with salt and pepper.

Spoon the chicken mixture down the center of each dough rectangle.

Make cuts approximately 1 inch apart on each side of the filling. Alternately cross strips over the filling to form a braid.

Bake for 20-25 minutes or until the dough is golden brown and the filling is heated through.

ENJOY! 😋

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂

🍍Tropical Pineapple Paradise Pie 🥥

Ingredients:

FILLING

8 oz softened cream cheese
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
3/4 cup confectioner’s sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping

CRUST

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

Directions:

For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into an 8 x 8- or 9 x 9-inch pan.
For filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth. Beat in the tub of whipped topping. Then fold in the drained pineapple. Spread the filling on top of the crust. Top with pineapple chunks and sprinkle with coconut.
Chill: at least 4 hours, preferably overnight.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes | Kcal: 350 kcal | Servings: 8 servings

BAKED VEGETABLE OMELETTE
🌿🍅🧀🥬🥚🥘🌿
A great advantage with a baked omelette is that you can have lunch ready for all the family at the same time and if you have leftovers the next day add it into a crusty bread roll 😉 This delicious baked omelette is packed with protein, veggies, and cheese. Gluten-free, low-carb and keto friendly.

RECIPE:
Serves 4
Ingredients 🛒
2 Small Zucchini, diced
2-3 Tomatoes, diced without pulp
1/2 Carrot, shredded
200g (3/4 Cup) Cottage Cheese
8 Eggs
100g/3.5oz Shredded Montasio, Fontina or Cheddar Cheese
Salt & Pepper
Fresh chopped Parsley for garnish

Method:
Preheat oven to 180C/350F.
Butter grease a 28cm pie dish.
In a large bowl lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper and add all the veggies. Mix through and pour into your prepared pie dish. Scatter shredded cheese on top and season with freshly ground pepper.
Bake in oven for 45 minutes until puffed and golden.
Enjoy with just a crispy side salad, french fries or both! 😊

Hello everyone, my name is Sara, I am 100 years old, I made my own birthday cake with apricot cream and filling, I started decorating cakes from 9 years old, I love it, and I can’t wait to grow my baking journey 🥰👌

Best Ever Crock Pot Chicken and Dumplings😋
Ingredients:
1 Onion, diced
6 Boneless skinless chicken thighs
1can Cream of chicken soup
1can Cream of celery soup
2 tbsp.Fresh parsley, chopped
1tsp.Poultry seasoning
2c.Chicken broth
1can Buttermilk refrigerated biscuits
2c.Frozen mixed vegetables, defrosted
Black pepper to taste
How To Make Best Ever Crock Pot Chicken and Dumplings:
Layer the chopped onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.
In a mixing bowl, place 1 can of cream of chicken soup.
Pour a can of cream of celery soup into the mixing bowl.
Add 1 tsp of poultry seasoning to the mixing bowl.
Sprinkle in 2 tablespoons of chopped fresh parsley.
Add black pepper to taste.
Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over top of the chicken.
Set the crockpot to high for 5 hours and close the lid.
Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.
Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.
Layer the biscuits on the top of the chicken mixture in the crockpot.
Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.
Serve topped with freshly chopped parsley.

𝗢𝗡𝗟𝗬 𝗔𝗖𝗧𝗜𝗩𝗘 𝗠𝗘𝗠𝗕𝗘𝗥𝗦 𝗪𝗜𝗟𝗟 𝗦𝗔𝗬 𝗬𝗨𝗠𝗠𝗬 𝗢𝗡 𝗧𝗛𝗜𝗦 𝗢𝗡𝗘 😍😍
Meatball Boats
Ingredients
2 pounds ground beef
2 eggs
1 cup bread crumbs
1/4 cup fresh parsley + 2 tablespoons, chopped, divided
6 cloves garlic, minced, divided
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil
4 soft rolls
8 slices mozzarella cheese
1 cup marinara sauce
1/4 cup butter, melted
Freshly grated Parmesan cheese
How To Make Meatball Boats
In a large bowl, combine the ground beef, eggs, bread crumbs, 1/4 cup parsley, 3 cloves garlic, salt, and pepper. Shape the ground beef mixture into golf ball-size balls.
Heat a cast iron pan or skillet with oil over medium-high heat.
Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
Heat oven to 350 degrees F (180 degrees C).
Place the soft rolls in a baking sheet. Cut the top of the rolls with a knife and press the inside down to create a boat.
Mix together the melted butter, 3 cloves garlic and 2 tablespoons parsley.
Brush the rolls with the garlic butter. Bake for 5 minutes, or until toasted.
Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
Place three meatballs in the boat and top with more marinara.
Bake for 25 minutes, or until cheese is melted.
Top with Parmesan cheese.

Truffle Cake😛😛😛😛

Truffle Cake is the rich and over-the-top decadent chocolate cake you never thought to bake! On top of that, these truffles are completely homemade – and they’re so easy! A chocolate cake like this is a great dessert recipe to wow your guests with at your next party!

Ingredients
For the cake:
8 eggs,
8 tablespoon sugar,
16 tablespoon grounded walnut,
2 tablespoon flour
For the frosting:
4 eggs,
8 tablespoon sugar,
1 teaspoon vanilla,
3,5 oz chocolate-chopped,
3,5 oz walnuts-toasted and chopped,
2 stick butter
For the Truffle :
1//2 cup heavy cream ,
1 stick butter,
9 oz chocolate-chopped,
3,5 oz hazelnut,
grated orange zest
3,5 oz chocolate melted with 3 tablespoon oil for coating

Instructions
For the cake:
Preheat the oven at 390 F and line large jelly roll pan with baking paper.
Beat the egg whites until the stiff peaks form. Add sugar, one teaspoon at the time and continue mixing.
Add yolks, one by one while mixing.
Stir in flour and grounded walnuts.
Pour the mixture in the prepared pan and bake for about 20-25 minutes.
To make the frosting;
Beat the eggs with sugar well, than cook in double boiler over medium heat, stirring frequently until mixture start to thicken, add chopped chocolate and mix until it’s melted completely.
Set aside to cool at room temperature.
In cooled mixture add softened butter and mix well.
Separate a small amount of the frosting to coat the cake and in the rest of the frosting mix in toasted,chopped hazelnuts.
Cut the cake in three rectangles, drizzled each rectangle with a little cooked sugar syrup and fill the cake.
Frost the cake and set it in the fridge for a few hours.
When it’s cooled completely cover the cake with melted chocolate on top, sprinkled rims with chopped toasted hazelnut and garnished with the truffles on top.
Take the cake out of the fridge half an hour before serving to make it easier to cut and chocolate glaze wouldn’t crack .
To make the truffle
Melt over low heat butter and whipped cream, then increase the heat bring the mixture to boiling, remove from the heat.
Add chopped chocolate and stir until chocolate is completely melted.
Divide the mixture into 3 parts and in the first one add 1.8 oz ground roasted hazelnuts, in the second part add a little grated orange zest, and in third add 1 tablespoon of coffee liqueur or 1 teaspoon capuccinno powder.
Set in the fridge for a few hour to harden, than roll in the balls ( make about 40 truffle)
Roll the truffle in chopped roasted hazelnuts or cocoa powder, and drizzle with melted chocolate.
Dip some truffle into melted chocolate to make the chocolate coating.