Recipe Maestro

EASY FRIED CHEESE BITES

Ingredients:
10 oz mozzarella string cheese (or 10 sticks)
1 cup Italian bread crumbs
1 cup flour
2 eggs
1/4 cup milk
Cayenne pepper (optional)

Instructions:
Take out a cutting board and cut your string cheese sticks into bite size pieces.
In a medium sized bowl, add your eggs and whisk to break them up. Add the milk and whisk again to incorporate the two ingredients.
Set aside two additional bowls. Fill one with your flour and the next with your bread crumbs. Place the bowl with your eggs and milk mixture in the middle of that line, so that you now have three bowls in a row (flour, eggs, bread crumbs).
Take one piece of mozzarella. Dip it in the flour, then immediately in the egg mixture. Now, roll your cheese bite around in the bread crumbs. Continue to do this until you have all the pieces of cheese coated. You can place each finished piece on a plate once they are completed.
In a medium sized skillet, heat your vegetable oil (about 2 inches high) to 350 degrees. (To test this, place a wooden spoon handle in the oil. If the bubbles are rolling on the handle, you're ready.)
Pull out a plate and line it with a paper towel.
Add 5-7 pieces into the oil for about 30 seconds. Make sure that you keep them separated so that they don't bond together!
Fry your mozzarella bites until they are golden brown (which should be at that 30 second mark). Using a slotted spoon, remove your pieces from the oil and place them on the paper towels.
Repeat this process with different batches until all of your bites are fried.
Serve immediately with pasta sauce or just eat them by themselves!

Strawberry Cream Cheese Rolls

Ingredients
DOUGH
1/2 cup lukewarm water
2 teaspoons instant yeast
1/3 cup sugar
1/2 cup of milk
1/3 cup melted butter
1 teaspoon of salt
2 eggs
4 1/2 c all-purpose flour (more or less)

FILLING

8 oz cream cheese, soft
3/4 c powder sugar
3/4 c strawberry jam
1 c finely diced strawberries

ICING

1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 teaspoons of milk
touch of vanilla

How To Make Strawberry Cream Cheese Rolls
Blending warm water, yeast also sugar in mixing bowl. Stir in milk, melted butter, salt, eggs and 1 cup flour. Beat until smooth. Adding flour to make dough. Knead until smooth.
Let the dough rest for 5 minutes while you prepare the filling.
Beating cream cheese until soft also fluffy. Add 3/4 cup powdered sugar and beat until smooth. RESERVE ABOUT 1/3 CUP OF TOPPING.
In another small bowl, combine jam and diced strawberries.
Roll out the dough on a greased counter into a rectangle about 10×15″. Spread the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
Cut the log into 12 slices and place them in a well-greased 9 x 13-inch pan. Covering with plastic wrap also place in the refrigerator.
Add the 1/2 cup powdered sugar, milk and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then place the frosting in a ziplock bag in the fridge.
Chill the rolls in the refrigerator for 8 to 10 hours or overnight.
Remove rolls and bag of frosting from refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).
Bake at 350° for 30-35 minutes, or until set in the middle. You may need to cover them with foil to prevent them from browning too much.
Cut a corner in the ziplock bag and glaze the rolls while still warm.

Dreamsicle Orange Punch

1 Quart Orange Sherbet
1 Quart Vanilla Ice Cream
1 Liter Of Sprite or 7-Up.
1 Can Of Cream Soda.

Pour 1 Liter Sprite or 7-Up Into A Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream Into The Bowl. Add 1 Can Of Cream Soda And Stir.

No Bake Reese's Peanut Butter Lush 🍫
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📋 Ingredients:
🍪 1 pkg Peanut Butter Oreos, coarsely crushed
🧈 ½ cup (1 stick) butter, melted
🍫 1 (3.4 oz box) instant chocolate pudding mix
🥛 1¾ cups milk
🥜 1/4 cup creamy peanut butter
🍦 1 (16 oz tub) Cool Whip, thawed
🍫 1 cup miniature Reese's Peanut Butter Cups, chopped in half
🍫 Chocolate syrup
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📝Instructions:
1️⃣ Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
2️⃣ Wipe out the bowl and add in the pudding mix, milk, and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
3️⃣ Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.
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Notes 💡:
◻️ This lush dessert is perfect for peanut butter lovers and is a great make-ahead treat for gatherings.
◻️ For a smoother texture, ensure the peanut butter and Cool Whip are well combined before layering.
◻️ Customize the dessert by using different types of Oreos or pudding flavors to suit your taste.

I Haven't Eaten Sugar in a Year A No Sugar Added Energy Dessert is a real treasure!

Ingredients:
40 g dried cranberries
100 g dried apricots
130 g plums
100 ml water
20 g instant gelatine
150 g walnuts
50 g pine nuts
50 g almonds
50 g cashew nuts
350 g cottage cheese
150 g natural yoghurt

Directions:
Soak the cranberries, apricots, and plums in cold water for 15-20 minutes to remove preservatives and activate beneficial substances. Then dry them.
Mix the gelatine with water and let it swell.
Blend the walnuts, pine nuts, almonds, cashew nuts, cottage cheese, and natural yoghurt into a homogeneous mass with a blender.
Melt the gelatine and mix a small part of the nut and cottage cheese mixture into the gelatine to temper it.
Combine the tempered gelatine mixture with the rest of the nut and cottage cheese mixture. Optionally, add powdered sugar for additional sweetness.
Prepare an empty juice or milk carton by cutting it open to create a mold. Pour the mixture into the carton, cover with cling film, and refrigerate for 2 hours to set.

Prep Time: 30 minutes | Cooking Time: 2 hours chill time | Total Time: 2 hours 30 minutes

Tender Beef in 5 Minutes! Chinese Secret to Soften the Toughest Beef

Ingredients:
500g/1 pound Beef
Add 1 tsp Baking soda
1 Onion
1 tbsp Butter
1/2 Red bell papper
1/2 Green bell papper

Sauce:
1 big clove garlic or 2 small
1 tsp salt , 1 tsp sugar
1/2 tsp Black pepper
1/4 tsp Red pepper flakes
1 tbsp Balsamic vinegar
2 tbsp Olive Oil
1 tbsp Chili sauce

Best Chicken Salad Ever 🥗🐔
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📋 Ingredients:
🐔 3 cups cooked chicken (leftover shredded chicken, rotisserie chicken or 2 cans Costco canned chicken)
🧅 1/4 cup red onion
🥬 2 pieces of celery (including leafy tops) chopped, about one cup
🍋 2 tbsp lemon juice
🥄 2 tbsp sour cream
🥄 3/4 cup mayonnaise
🧂 1/2 tsp salt
🌑 pepper to taste
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📝Instructions:
1️⃣ Finely chop red onion and celery.
2️⃣ In a medium bowl, break up, finely chop or shred the chicken.
3️⃣ Add chopped onion and celery, lemon juice, sour cream, mayonnaise, salt, and pepper and stir to combine.
4️⃣ Chill until ready to use. Enjoy!
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Notes 💡:
◻️ This salad is delicious on its own – pecans or walnuts can be added if not using for the Baked Buffalo Chicken Dip recipe. Also makes excellent sandwiches and cracker spread. 🥪🍴
◻️ For a lighter version, use low-fat mayo and sour cream. 🍃
◻️ Perfect for sandwiches, crackers, or on a salad. Versatile and easy to customize! 🍽️

Cotton Candy 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
1 teaspoon vanilla extract
1 1/4 cups whole milk
For the Cotton Candy Frosting:

1 cup unsalted butter, softened
4 cups confectioners' sugar
1/4 cup milk
1 teaspoon cotton candy flavoring
Food coloring (optional)
Additional:
Cotton candy for decoration

Instructions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Combine: Gradually add dry ingredients to wet, alternating with milk, starting and ending with dry ingredients.
Bake: Divide batter among pans, smooth tops, and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
Make Frosting: Beat butter until creamy. Gradually add confectioners' sugar, then milk and cotton candy flavoring. Add food coloring if desired.
Assemble: Once cooled, layer cakes with frosting, cover the outside with frosting, and decorate with cotton candy.

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Servings: 12 slices
Calories: 450 calories per slice

This Cotton Candy Cake is a whimsical dessert that combines the fluffy sweetness of cotton candy with the richness of cake, featuring layers of moist cake and cotton candy-infused frosting, decorated with vibrant, pastel-colored frosting and crowned with actual cotton candy.

Big Mac Pasta Salad 🍔
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📋 Ingredients:
Croutons:
🍞 2 sesame seed buns, diced
🛢️ 1 tablespoon canola oil
🧂 1/2 teaspoon garlic salt
Pasta Salad:
🍝 1 pound elbow pasta
🥩 1/2 pound ground beef
🧅 1/2 yellow onion, diced
🥒 1/4 cup sweet relish
🍅 2 cups grape tomatoes, halved
🥬 2 cups lettuce, shredded
🧀 1 cup cheddar cheese, shredded
🥣 1 1/2 cups Big Mac Copycat Sauce, recipe
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📝Instructions:
1️⃣ Preheat oven to 375 degrees.
2️⃣ Toss buns with canola oil and sprinkle with garlic salt.
3️⃣ Add to baking sheet and cook for 6-8 minutes until toasted.
4️⃣ Let cool while pasta cooks.
5️⃣ Cook the elbow pasta according to the directions on the packaging, then rinse under cold water.
6️⃣ Add beef and onion to a large skillet and cook on medium high heat, breaking it apart as you cook, 6-8 minutes.
7️⃣ Let beef cool.
8️⃣ Add the pasta, relish, tomatoes, lettuce, cheddar, big mac sauce and cooled beef to a large bowl and toss gently.
9️⃣ Top with Croutons and serve (if you toss croutons they'll get soggy if it sits for too long).
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Notes 💡:
◻️ Customize your pasta salad with additional toppings like pickles or extra cheese to mimic your favorite burger.
◻️ For a healthier twist, consider using whole wheat pasta or a plant-based ground meat alternative.
◻️ The Big Mac Copycat Sauce can be made ahead of time to enhance its flavor.

candy Grapes

Ingredients:
18-22 grapes, washed and completely dried
1.5 cups white sugar
1/2 cup water
1/2 cup light corn syrup
White gel food coloring
Other gel colors of your choice (neon pink and sky blue recommended)
2 teaspoons flavored oil of your choice
Sprinkles for decorating (optional)
18-22 Skewers

Instructions:
Prep Grapes: Insert a skewer into each grape and set aside.
Sugar Mixture: In a saucepan, combine sugar, water, and corn syrup. Stir to combine.
Cook: Set over medium to medium/high heat with a candy thermometer attached. Cook without stirring until the thermometer reaches 300°F.
Flavor and Color: Remove from heat. Stir in white coloring and your flavoring. Then add 3-4 drops of your gel colors and swirl.
Dip Grapes: Dip each skewered grape into the mixture, spinning to coat fully. Let excess drip off and roll in sprinkles if desired.
Dry: Place coated grapes on parchment paper or a silicone mat to dry for about 15 minutes. You can also chill them in the fridge for about 10 minutes to harden.

Prep Time: 10 minutes
Cook Time: 15 minutes
Assembly Time: 15 minutes
Servings: 25 grapes (approximately)

Tips:
Ensure grapes are thoroughly dried before starting.
Work quickly as the sugar mixture cools and thickens.
To clean the pot, fill it with water, bring to a boil while stirring, and the sugar will dissolve.
These candy grapes, also known as galaxy grapes, are a fun and colorful treat. With a sweet crunch and the option to customize flavors and colors, they're perfect for parties or as a unique snack. Enjoy the whimsical combination of cotton candy, tropical punch, grape, caramel, or watermelon flavors!

How To Make The Best Beef Jerky In Air Fryer at home.

Ingredients
1 lb thinly sliced beef steak (sirloin steak, round steak) [Note 1]
MARINADE
½ cup Worcestershire sauce
½ cup soy sauce
1 tbsp honey
1 tsp onion powder
½ tsp chili flakes, optional, or add more for spicy jerky

Instructions
Mix all the marinade ingredients together in a bowl.
Cut beef slices into strips or squares.
Add the beef strips to the marinade, ensure that all surfaces of the beef are covered by the marinade.
Cover the bowl and place in the refrigerator overnight or for at least 3 hours.
Remove beef from marinade and pat dry with paper towels.
Place beef strips in air fryer basket in a single layer – ensure it is not overlapping.
Air fry beef strips until completely dehydrated. Set to air fry at 210°F (100°C) for two hours, then check the jerky. If it is not completely dried out continue to air fry for 15-20 minute intervals until it is ready. It needs to reach 160°F/71°C [Note 2].
When the jerky is ready, allow to cool and store in an air tight container.
Notes
Beef should be no thicker than 1/4 inch thick. Partially freezing the beef can make it easier to slice.
Check with an instant-read meat thermometer to be sure.

Lemon Drop Martini

Ingredients:
2 oz vodka
1 oz triple sec
1 oz freshly squeezed lemon juice
1 oz simple syrup
Ice
Lemon twist or slice for garnish
Sugar for ri***ng the glass

Directions:
Rim a martini glass with sugar by running a lemon wedge around the edge and dipping it into a plate of sugar. Set aside.
Fill a cocktail shaker with ice.
Add vodka, triple sec, lemon juice, and simple syrup to the shaker.
Shake well until the mixture is chilled.
Strain the mixture into the prepared martini glass.
Garnish with a lemon twist or slice.

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 170 kcal | Servings: 1 cocktail

BEST QUINOA SALAD RECIPE EVER! ✨🥗

📝 Ingredients:
🔸 150 grams quinoa 🌾
🔸 6 green onions, chopped 🧅
🔸 1 small red bell pepper, finely diced 🌶️
🔸 2 carrots, grated 🥕
🔸 25 grams chopped mint 🌿
🔸 25 grams parsley, chopped 🌿
🔸 6 tablespoons olive oil 🫒
🔸 Juice of 1 lemon 🍋
🔸 1 tablespoon honey 🍯
🔸 30 grams chopped dried raisins 🍇
🔸 Salt and pepper to taste 🧂🌶️
🔸 1/2 teaspoon turmeric powder 🌿

📋 Instructions:
🌾 Rinse the quinoa under cold water and drain.
In a saucepan, add 300 milliliters of water and bring it to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Let it cool.
In a large bowl, combine the cooked quinoa, chopped green onions, diced red bell pepper, grated carrots, chopped mint, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, pepper, and turmeric powder.
🍯 Pour the dressing over the quinoa mixture and toss well to combine.
Add the chopped dried raisins and mix again.
Taste and adjust the seasoning if needed.
Serve the quinoa salad chilled or at room temperature.
Enjoy your delicious Quinoa Salad

Preparation time: 15 minutes ⏱️
Cooking time: 15 minutes ⏱️
Servings: 4-6 🍽️

Falafel

Preparation Time: 15 minutes (excluding soaking time)
Cooking Time: 15 minutes
Servings: Makes approximately 20 falafel

Ingredients:
🌱 1 cup dried chickpeas (soaked overnight, avoid canned chickpeas)
🧅 ½ cup roughly chopped onion
🌿 1 cup roughly chopped parsley (about one large bunch)
🌿 1 cup roughly chopped cilantro (about one large bunch)
🌶️ 1 small green chile pepper (serrano or jalapeno)
🧄 3 garlic cloves
🍃 1 teaspoon cumin
🧂 1 teaspoon salt
🌿 ½ teaspoon cardamom
🌶️ ¼ teaspoon black pepper
🍚 2 tablespoons chickpea flour (or other flour)
🍰 ½ teaspoon baking soda
🍯 Oil for frying

Instructions:
Soak Chickpeas: Place dried chickpeas in a bowl and cover with water. Allow them to soak overnight. Drain before using.
Chop onion, parsley, cilantro, green chile pepper, and garlic cloves. In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, green chile pepper, and garlic cloves. Pulse until finely minced.
Add cumin, salt, cardamom, black pepper, chickpea flour, and baking soda to the mixture. Blend until well combined. Shape the mixture into small patties, about 1.5 inches in diameter.
In a pan, heat oil for frying over medium heat. Carefully place falafel patties into the hot oil and fry until golden brown on both sides. Once fried, place falafel on a paper towel to drain excess oil.
Serve falafel hot with your favorite sauce or in pita bread with veggies.
Pro Tips:
Ensure chickpeas are thoroughly soaked for a smoother texture.
Adjust spice levels by adding more or less green chile pepper.
Use a cookie scoop for uniform falafel patties.
Test oil temperature by dropping a small piece of mixture; it should sizzle and float.

Enjoy your homemade falafel! 🌯✨

Souffle Pancake

Ingredients:
2 large eggs, separated
2 tablespoons milk
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
Powdered sugar, for dusting
Butter and syrup, for serving

Directions:
In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
Sift the flour and baking powder into the yolk mixture and whisk until smooth.
In a separate bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue to beat on high speed, gradually adding the sugar, until stiff peaks form.
Gently fold the egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
Heat a non-stick skillet over low heat and lightly grease with butter or cooking spray. Spoon the batter into the skillet, using ring molds if desired to help shape the pancakes. Cover the skillet with a lid and cook for about 4-5 minutes on each side, until golden brown and fully cooked through.
Carefully remove the pancakes from the skillet and transfer to a serving plate. Dust with powdered sugar and serve with butter and syrup.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 120 kcal per pancake | Servings: 4 pancakes

Easy Jello Meringue Cookies

Ingredients:
4 large egg whites, at room temperature
1 cup granulated sugar
1 package (3 oz) Jello, any flavor
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Directions:
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the sugar, about a tablespoon at a time, while continuing to beat on high speed. Beat until stiff peaks form and the sugar is dissolved.
Gently fold in the Jello powder and salt until evenly combined.
Spoon or pipe the meringue mixture onto the prepared baking sheets, forming small mounds or shapes.
Bake in the preheated oven for 60-70 minutes, or until the meringues are dry and can be easily lifted off the parchment paper. Turn off the oven and leave the meringues inside to cool completely.
Store the meringue cookies in an airtight container at room temperature.

Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 25 kcal per cookie | Servings: 24 cookies

STEAK STIRFRY RECIPE

Ingredients:
- 1 lb flank steak
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1/2 cup matchstick carrots
- 1 cup broccoli florets
- 2 green onions, sliced into 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2-3 tbsp vegetable oil
Sauce:
- 1/2 cup soy sauce
- 1/2 tsp red pepper flakes
- 3 tbsp brown sugar
- 1 tsp ginger
- 1 clove garlic, minced

Instructions:
1. Slice the flank steak thinly across the grain. Place in a bowl and mix with soy sauce and cornstarch. Allow to marinate for at least 15 minutes.
2. Prepare the sauce by combining soy sauce, red pepper flakes, brown sugar, ginger, and minced garlic in a separate bowl. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Fry the steak on each side for about 2 minutes, working in batches if necessary to avoid crowding the pan.
4. Remove the cooked steak from the pan and set aside. Add all the vegetables except the green onions to the pan. Cook for 2-3 minutes.
5. Add the prepared sauce and cooked steak back into the pan. Cook for an additional minute.
6. Finally, add the sliced green onions to the pan. Stir everything together and cook for another minute.
7. Serve hot and enjoy this delicious beef stir-fry!

Gooey Salted Caramel Cupcakes

Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
Pinch of salt
For the filling:
1/2 cup salted caramel sauce
For the frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Extra salted caramel sauce for drizzling

Directions:
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Cream Butter & Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
Mix Batter: Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Fill Liners: Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
Fill with Caramel: Once cooled, cut a small hole in the center of each cupcake and fill with salted caramel sauce.
Make Frosting: Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
Frost & Drizzle: Frost the cupcakes and drizzle with extra salted caramel sauce.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories: 280 kcal | Servings: 12 cupcakes

Enjoy the gooey delight of these salted caramel cupcakes! 🧁✨

Bang Bang Shrimp Pasta

Ingredients:
8 ounces spaghetti noodles
2 tablespoons butter
10 ounces shrimp, deveined and peeled
3 cloves garlic
1/2 teaspoon paprika
Salt & pepper, to taste
1 tablespoon cilantro
Red pepper flakes, for garnish
For the Sauce:
1/2 cup mayonnaise
1/3 cup sweet Thai chili sauce
1/2 lime, juiced
1 teaspoon sriracha sauce

Instructions:
Begin by mixing all the sauce ingredients together in a bowl. Set aside.
Cook the spaghetti noodles according to the directions on the package until al dente. Once cooked, drain and set aside.
While the noodles are cooking, season the shrimp with salt, pepper, and paprika.
In a large skillet, melt the butter over medium heat. Add the seasoned shrimp to the skillet and cook for 1-2 minutes on each side until they turn pink and opaque. During the last 30 seconds of cooking, add the minced garlic to the skillet and sauté until fragrant.
Turn off the heat and add the cooked spaghetti noodles to the skillet with the shrimp.
Pour the prepared sauce over the shrimp and noodles, tossing everything together until well coated.
Garnish with chopped cilantro and a sprinkle of red pepper flakes for an extra kick.
Serve immediately and enjoy this delicious Bang Bang Shrimp Pasta!

Prep Time: 10 min | Cooking Time: 10 min | Total Time: 20 min | Servings: 4

Asiago Tortelloni Alfredo with Grilled Chicken

Ingredients:
1 package (20 ounces) refrigerated cheese tortelloni
1 1/2 cups heavy cream
1 cup grated Asiago cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 garlic cloves, minced
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)

Directions:
Cook the tortelloni according to package instructions. Drain and set aside.
Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 5-7 minutes on each side, or until fully cooked. Let rest for a few minutes before slicing.
In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1-2 minutes.
Add the heavy cream to the skillet and bring to a simmer. Reduce the heat and stir in the Asiago and Parmesan cheeses until melted and the sauce is smooth.
Add the cooked tortelloni to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes until the tortelloni is heated through.
Serve the tortelloni Alfredo topped with the sliced grilled chicken. Garnish with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 550 kcal per serving | Servings: 4 servings

Fireball Chicken 🍗🔥

Ingredients
4 boneless skinless chicken breasts (pounded to an even thickness, approximately 1 1/2 - 2 pounds, about 3/4 inch thickness)
½ cup ketchup
⅓ cup jalapeño pepper jelly
¼ cup Fireball cinnamon whisky
3 tablespoons unsalted butter
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon

Directions
Prepare the chicken: Place your boneless skinless chicken breasts into a 9x13 baking dish. Set aside.
Make the Fireball sauce: In a 2-quart sauce pot over medium heat, combine the ketchup, jalapeño pepper jelly, Fireball cinnamon whisky, unsalted butter, light brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and ground cinnamon. Stir to combine.
Simmer the sauce: Bring the mixture to a boil, reduce the heat to low, and simmer for 5 minutes. The sauce will thicken slightly. Remove from heat and allow to cool for 5 minutes.
Marinate the chicken: Reserve ½ cup of the Fireball sauce, cover with plastic wrap, and set aside. Pour the remaining sauce evenly over the chicken breasts. Cover the chicken and marinate in the refrigerator for at least 2 hours or overnight.
Grill the chicken: Preheat your outdoor gas grill to 425°F. Grill the chicken breasts on the first side for 7-9 minutes (depending on thickness and grill heat), then flip and grill for an additional 7-9 minutes on the second side.
Baste the chicken: Using a heat-safe pastry brush, brush some of the reserved Fireball sauce onto each side of the grilled chicken and cook for an additional minute on each side to allow the sauce to warm through and adhere to the chicken.
Rest and serve: Remove the chicken from the grill and place it onto a serving platter. Allow the Fireball chicken to rest for 5 minutes before serving.

Prep Time: 10 min | Cooking Time: 15 min | Total Time: 2 hr 25 min | Servings: 4 Voir moins

Banana Pudding Banana Bread

Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 3-4 bananas)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup prepared banana pudding
1/2 cup chopped walnuts (optional)
1/2 cup crushed vanilla wafers

Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Stir in the mashed bananas and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
Fold in the prepared banana pudding, chopped walnuts, and crushed vanilla wafers.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes | Kcal: 420 kcal per slice | Servings: 10 servings

Smash Burger Pancakes

Ingredients:
- 1 egg, separated
- 75g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 100ml milk
- 1 tbsp neutral-tasting oil
- 250g 15%-fat beef mince
- 2 slices American cheese or mild cheddar
- 30ml burger sauce
- 40g sliced gherkins

Method:
1. Beat the egg white to soft peaks using an electric whisk. Mix the egg yolk with the flour, baking powder, and sugar in a bowl. Slowly whisk in the milk to form a smooth paste. Gently fold the whipped egg white into the yolk mixture.
2. Heat half the oil in a non-stick pan over medium heat. Spoon in a quarter of the pancake mixture and cook for 2-3 minutes on each side until the edges are set and golden. Repeat to make three more pancakes, keeping them warm in a low oven.
3. In the same pan, heat the remaining oil over high heat. Divide the beef mince into two balls. Place one ball in the pan, then use a spatula to smash it down into a thin patty. Cook for 2-3 minutes until browned and crispy, then flip and place a slice of cheese on top. Cook for another 1-2 minutes until the cheese is melted. Repeat with the second ball of mince.
4. Assemble the smash burger pancakes by layering a pancake, a cheesy beef patty, some burger sauce, sliced gherkins, and then another pancake. Repeat for the second burger.
5. Serve immediately and enjoy your delicious smash burger pancakes!