Sausage and Potato Casserole Recipe

 

Ingredients:

1 livre de hachée ( saucisse ou de petit-déjeuner)

4 tasses de pommes de terre coupées en dés (ou pommes de terre rissolées surgelées)

1 petit oignon, haché

2 tasses de fromage râpé (cheddar, mozzarella ou un mélange)

1 boîte de crème de champignons ou de crème de soupe au poulet

1/2 tasse de crème sure

1/4 tasse de lait

Sel et poivre au goût

Oignons verts hachés pour la garniture

Du beurre pour graisser le plat

PREPARATION:

Préchauffer le four : Préchauffez votre four à 350 °F (175 °C) et graissez un grand plat de cuisson avec du beurre.

Cuire les saucisses : Dans une grande poêle, faire cuire les saucisses à feu moyen jusqu’à ce qu’elles soient dorées. Les briser en petits morceaux pendant la cuisson. Égoutter l’excès de gras et réserver.

Préparez les pommes de terre : Si vous utilisez des pommes de terre fraîches, faites-les bouillir jusqu’à ce qu’elles soient légèrement tendres, environ 8 à 10 minutes. Égouttez-les et réservez. Si vous utilisez des pommes de terre rissolées surgelées, il n’est pas nécessaire de les précuire.

Mélanger les ingrédients : Dans un grand bol, mélanger la saucisse cuite, les pommes de terre, l’oignon haché, le fromage râpé, la soupe, la crème sure et le lait. Assaisonner avec du sel et du poivre selon votre goût.

Montage : Versez la préparation dans le plat de cuisson préparé et étalez-la uniformément.

Cuisson : Cuire au four préchauffé pendant environ 40 à 45 minutes, ou jusqu’à ce que le dessus soit doré et bouillonnant.

Garnir et servir : Une fois cuit, sortir du four et laisser reposer quelques minutes. Garnir d’oignons verts hachés avant de servir.

Honey-Glazed Roasted Brussels Sprouts with Bacon

 

Ingredients:

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Bacon:

6 slices thick-cut bacon, cut into 1-inch pieces

For the Glaze:

1/4 cup maple syrup

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 teaspoon red pepper flakes (optional)

Instructions:

Preheat Oven: Preheat oven to 425°F (220°C).

Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, honey, salt, and pepper. Spread on a baking sheet.

Cook Bacon: Place bacon on a separate baking sheet.

Roast: Roast Brussels sprouts and bacon in preheated oven for 20-25 minutes, or until Brussels sprouts are tender and bacon is crispy.1

1.

Easy Roasted Brussels Sprouts with Bacon Recipe – Taste of Home

Make the Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, and red pepper flakes.

Combine and Serve: Toss roasted Brussels sprouts and bacon with the glaze. Serve immediately.

Tips:

For a spicier glaze, add more red pepper flakes.

You can substitute bacon with pancetta or prosciutto.

Serve with your favorite main dish, such as roasted chicken or steak.

Enjoy this delicious and satisfying side dish

Enjoy!

Million Dollar Lasagna

 

Ingredients

For the Meat Sauce:

• 1 lb ground beef
• 1 lb Italian sausage
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 2 (24 oz) jars of marinara or spaghetti sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional for spice)
• Salt and pepper, to taste
• For the Cheese Mixture:
• 16 oz ricotta cheese
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh parsley (or 2 tsp dried)

For Assembly:

• 12–15 lasagna noodles (cooked al dente or use oven-ready noodles)
• 2 cups shredded mozzarella cheese (additional for layering)
• 1/4 cup grated Parmesan cheese (for topping)

Construction

Prepare the Meat Sauce:

Heat a large skillet over medium heat. Cook ground beef, Italian sausage, and diced onion until browned and fully cooked.

Add garlic and cook for 1–2 minutes until fragrant.

Stir in marinara sauce, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

Mix the Cheese Filling:

In a medium bowl, combine ricotta cheese, cream cheese, sour cream, 2 cups shredded mozzarella, Parmesan cheese, egg, and parsley. Mix until smooth and creamy.

Layer the Lasagna:

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.

Add a layer of lasagna noodles (3–4 noodles).

Spread 1/3 of the cheese mixture over the noodles.

Add 1/3 of the meat sauce.

Repeat layers (noodles, cheese mixture, meat sauce) two more times, ending with a final layer of noodles topped with meat sauce.

Sprinkle the remaining 2 cups of mozzarella and 1/4 cup Parmesan over the top.

Bake the Lasagna:

Cover the dish with foil (to prevent sticking, spray foil with cooking spray).

Bake for 25 minutes. Remove foil and bake for an additional 20–25 minutes, or until the cheese is golden and bubbly.

Let the lasagna rest for 10–15 minutes before slicing.

Variations

Vegetarian Option: Replace the meat with sautéed vegetables like zucchini, mushrooms, spinach, or eggplant.

Low-Carb Version: Use thinly sliced zucchini or eggplant instead of lasagna noodles.

Different Cheeses: Substitute ricotta with cottage cheese, or add extra cheeses like provolone or fontina for a richer flavor.

Spicy Lasagna: Add diced jalapeños or more crushed red pepper to the sauce for a spicy kick.

White Sauce Variation: Use a béchamel sauce instead of marinara for a creamy twist.

Tips

Make Ahead: Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Freezing: Freeze assembled (uncooked) lasagna for up to 3 months. Thaw overnight in the fridge before baking.

Even Layers: Spread each layer evenly for a clean-cut lasagna slice.

Cooking Noodles: If not using oven-ready noodles, slightly undercook regular noodles since they’ll continue to cook in the oven.

Extra Flavor: Add a splash of red wine or balsamic vinegar to the meat sauce for depth.

Enjoy your Million Dollar Lasagna!

The Best Texas Toast Sloppy Recipe

 

Ingredients:

• – 1 lb lean ground beef
• – 2.5 cups chopped onion
• – 1/2 tsp garlic powder
• – 3/4 cup ketchup
• – 2 tsp tomato paste
• – 1/2 tsp Worcestershire sauce
• – 2.5 tsp brown sugar
• – Salt & pepper to taste
• – 4 pieces Green Mill Texas Toast
• – 1 oz shredded cheddar cheese

Instructions:

Preheat your oven to 375°F.

In a skillet over medium heat, brown the ground beef and chopped onion. Drain any excess fat.

Add ketchup, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper to the skillet. Stir well to combine.

Cook the mixture over medium heat until it thickens to your desired consistency.

While the mixture is cooking, place the Green Mill Texas Toast in the preheated oven.

Bake the toast for 5 to 6 minutes, or until it is golden brown.

Once the toast is ready, spoon the Sloppy Joe mixture onto each piece of toast.

Top each piece with 1/4 oz of shredded cheddar cheese. Serve immediately and

Enjoy!

Skillet dish with chicken noodles and vegetables

 

Ingredients:

• 10 ounces of pasta made from eggs.
• 
  
• 2 tablespoons of butter without salt
• 
  
• 1 chopped onion
• 
  
• 3 pieces of minced garlic
• 
  
• 2 teaspoons of Italian seasoning
• 
  
• 1 and a half cups of frozen peas and carrots that have been defrosted.
• 
  
• 2 tablespoons of regular flour
• 
  
• 1 cup of chicken stock
• 
  
• 1 cup of thick cream
• 
  
• 1 and a half cups of cooked chicken breast, chopped into small pieces.
• 
  
• Add salt and pepper according to your preference.

Instructions:

Cook the noodles until they are firm but not hard, following the instructions on the package.

In a big frying pan, melt the butter on medium-high heat. Add chopped onion, minced garlic, Italian herbs, peas, and carrots. Add salt and pepper.

Cook for around 3 minutes until the onions are tender and see-through. Mix the flour until it is well blended.

Add chicken broth and heavy cream to the pot and heat until boiling. Lower the heat. Stir from time to time until it thickens, for about 5 minutes.

Remove the water from the pasta and put it in the pan with the chicken. Sprinkle more salt and pepper to your liking and serve hot. Have fun!

Enjoy!

Cheesy Beef Pizza Casserole

 

Ingredients

For the Beef Mixture:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups marinara or pizza sauce
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

For the Casserole:

• 12 lasagna noodles or any pasta of your choice (cooked and drained)
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta or cottage cheese
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Beef Mixture:

Heat a skillet over medium heat and brown the ground beef. Drain excess fat.

Add diced onion and minced garlic, cooking until fragrant.

Stir in marinara sauce, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes.

Assemble the Casserole:

In a greased 9×13-inch baking dish, spread a thin layer of the beef mixture.

Add a layer of cooked lasagna noodles or pasta.

Spread ricotta or cottage cheese evenly over the noodles.

Sprinkle with mozzarella, cheddar, and Parmesan cheese.

Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

Bake:

Cover with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.

Serve:

Garnish with fresh parsley if desired and serve warm.

Variations and Tips:

Add Veggies: Include bell peppers, mushrooms, or spinach for a veggie-packed twist.

Meat Options: Substitute ground beef with Italian sausage or pepperoni for a more traditional pizza flavor.

Spice It Up: Increase red pepper flakes or add jalapeños for extra heat.

Cheese Choices: Try gouda or provolone for unique flavor variations.

Gluten-Free Option: Use gluten-free pasta and marinara sauce.

For added texture, broil the casserole for a few minutes to create a crispy, golden top.

Storage and Reheating:

Refrigeration: Let the casserole cool completely, then transfer leftovers to an airtight container. Store in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions.

Freezing: Cool completely and wrap tightly in plastic wrap and aluminum foil or store in a freezer-safe container. Freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 45–60 minutes or thaw overnight in the fridge for faster reheating.

With its rich layers and customizable ingredients, this casserole will quickly become a household favorite!

Sugar-Coated Yeast Dough Pastry

 

These fluffy, sweet pastries are made with a soft yeast dough, layered with sugar to create a lightly caramelized and delicate treat. Perfect for breakfast or a snack with coffee or tea!

• Preparation Time:
• Prep Time: 20 minutes
• Resting Time: 40 minutes (total)
• Bake Time: 18-20 minutes
• Total Time: 1 hour 20 minutes

Ingredients:

• Dry yeast: 1.5 tsp
• Sugar: 1 tbsp (for activating yeast) + extra for sprinkling layers
• Milk: 60 ml (¼ cup, lukewarm)
• Eggs: 2
• Butter: 150 g (5.3 oz), melted
• Vanilla sugar: 8 g (1 tbsp)
• Salt: to taste
• Flour: ~350 g (2⅓ cups)
• White or cane sugar: for sprinkling layers

Directions:

Activate the Yeast:

In a small bowl, mix the dry yeast, 1 tbsp sugar, and lukewarm milk.

Stir well and let it sit for 10 minutes until the yeast activates and becomes frothy.

Prepare the Dough:

In a large mixing bowl, whisk the eggs, melted butter, vanilla sugar, and a pinch of salt.

Pour in the activated yeast mixture and stir until combined.

Gradually add the flour, mixing well until a soft, pliable dough forms.

Rest the Dough:

Cover the dough with a kitchen towel and let it rest in a warm place for 30 minutes, allowing it to rise.

Roll and Layer with Sugar:

Once the dough has risen, roll it out into a large flat layer on a lightly floured surface.

Sprinkle half of the dough layer with sugar.

Fold the dough in half and roll it out again.

Repeat this process two more times: sprinkle sugar on half the dough, fold it in half, and roll it out.

Cut the Dough:

Once the dough has been folded and rolled multiple times, sprinkle the entire surface with sugar (white or cane).

Divide the dough into small pieces using a knife or pastry cutter.

Bake:

Place the dough pieces on a baking tray lined with parchment paper.

Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the pastries are golden brown and lightly caramelized.

Cool and Serve:

Allow the pastries tocool slightly before serving. They can be enjoyed warm or at room temperature

Frequently Asked Questions (FAQ):

Can I use fresh yeast instead of dry yeast? Yes, you can substitute dry yeast with fresh yeast. Use about 15 g of fresh yeast for this recipe.

What type of sugar works best for sprinkling? Both white granulated sugar and cane sugar work well. You can also experiment with brown sugar for a deeper caramel flavor.

Can I add cinnamon or other spices? Absolutely! You can add cinnamon, cardamom, or nutmeg to the sugar layers for added flavor.

Can I use whole wheat flour? You can substitute part of the all-purpose flour with whole wheat flour, but the texture may become denser.

Can I make the dough ahead of time? Yes, you can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature before rolling it out.

What can I serve with these pastries? These are great on their own but also pair well with fruit preserves, whipped cream, or honey.

How do I prevent the pastries from becoming too dry? Be careful not to overbake the pastries. Check them at the 15-minute mark to see if they are golden and cooked through.

Can I make these pastries vegan? You can substitute the eggs and butter with plant-based alternatives like flax eggs and vegan butter.

Can I add fillings to the dough? Yes, you can add a filling like chocolate, cinnamon, or even jam between the layers for an extra treat.

Can I freeze the dough? Yes, you can freeze the dough after rolling it out and dividing it into pieces. Thaw it in the refrigerator before baking.

Cotton Cheesecake Cupcakes

 

Ingredients

For the Cheesecake Batter:

• 4 oz (120g) cream cheese, softened
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) unsalted butter
• 3 large eggs, separated
• 1/4 cup (50g) granulated sugar (for egg whites)
• 2 tbsp (25g) granulated sugar (for yolks mixture)
• 1/2 cup (65g) cake flour (or sifted all-purpose flour)
• 1 tbsp cornstarch
• 1/4 tsp cream of tartar or lemon juice
• Optional Topping:

Powdered sugar or fruit preserves

Instructions

Prepare the Batter:

Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.

Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.

Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.

Whip the Egg Whites:

In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.

Combine:

Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.

Bake:

Divide the batter evenly among the cupcake liners, filling them about 80% full.

Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.

Bake for 25-30 minutes, or until the tops are golden and set.

Cool:

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Serve:

Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.

Tips for Perfect Japanese Cotton Cheesecake Cupcakes

Room Temperature Ingredients:

Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.

Don’t Overmix:

Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.

Water Bath:

The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.

Avoid Overbaking:

Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.

Cool Gradually:

Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.

Use Cake Flour:

Cake flour gives the cupcakes a lighter texture. If using all-purpose flour, sift it twice to mimic the lightness of cake flour.

Variations

Matcha Cotton Cheesecake Cupcakes:

Add 1-2 tablespoons matcha powder to the batter for a vibrant green color and earthy flavor.

Chocolate Cotton Cheesecake Cupcakes:

Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.

Citrus Cotton Cheesecake Cupcakes:

Add zest of 1 lemon or orange to the batter for a refreshing citrus flavor.

Berry Swirl Cupcakes:

Swirl 1-2 tablespoons berry jam or fresh berry puree into the batter before baking.

Cheesecake with a Crust:

Add a small amount of crushed graham cracker crumbs to the bottom of each cupcake liner before adding the batter.

Vanilla Bean Cotton Cheesecake Cupcakes:

Add the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste to the batter for a rich vanilla flavor.

Coffee-Flavored Cupcakes:

Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.

How to Store

Room Temperature:

Store the cupcakes in an airtight container at room temperature for up to 1 day.

Refrigerating:

For longer storage, refrigerate the cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.

Freezing:

Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month.

Thawing: Thaw in the fridge overnight or at room temperature for a few hours before serving.

Serving Suggestions

Dust with powdered sugar for a simple, elegant finish.

Top with fresh berries, fruit preserves, or a dollop of whipped cream.

Serve with a cup of green tea, coffee, or hot chocolate for a delightful pairing.

These Japanese Cotton Cheesecake Cupcakes are a light, fluffy, and irresistible treat! Let me know if you’d like more tips or variations.

Moist Chocolate Loaf Cake

 

Instructions:

• Preheat & Prepare:
• Preheat oven to 350°F (175°C).
• Line a loaf pan with parchment paper and lightly grease it.
• Mix Dry Ingredients:
• In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• Combine Wet Ingredients:
• In a separate large bowl, whisk sugar, brown sugar, and oil until well combined.
• Add eggs one at a time, whisking after each addition.
• Stir in vanilla extract.
• Incorporate Dry & Wet Mixtures:
• Add half of the dry ingredients to the wet mixture and mix gently.
• Pour in the buttermilk and mix again.
• Add the remaining dry ingredients, then stir in the hot coffee or water until the batter is smooth.

Bake:

Pour batter into the prepared loaf pan.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool & Serve:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy!

Absolutely! Here’s a comprehensive guide to variations, tips, and storage for your Moist Chocolate Loaf Cake to ensure it turns out perfectly every time:

Variations

Chocolate Chip Loaf Cake:

Fold in ½ cup chocolate chips or chunks into the batter before baking.

Nutty Chocolate Loaf Cake:

Add ½ cup chopped nuts (like walnuts, pecans, or almonds) to the batter for extra crunch.

Marbled Loaf Cake:

Reserve ⅓ of the batter and mix it with 2 tablespoons melted white chocolate. Swirl it into the main batter before baking.

Orange Chocolate Loaf Cake:

Add zest of 1 orange to the batter and drizzle the baked cake with an orange glaze (powdered sugar + orange juice).

Mocha Loaf Cake:

Add 1 teaspoon instant espresso powder to the dry ingredients for a stronger coffee flavor.

Gluten-Free Chocolate Loaf Cake:

Replace the all-purpose flour with gluten-free flour blend and ensure all other ingredients are gluten-free.

Vegan Chocolate Loaf Cake:

Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based milk + vinegar instead of buttermilk.

Peanut Butter Swirl:

Swirl ¼ cup peanut butter into the batter before baking for a chocolate-peanut butter combo.

Double Chocolate Loaf Cake:

Add ½ cup cocoa nibs or dark chocolate chunks to the batter for extra chocolatey goodness.

Spiced Chocolate Loaf Cake:

Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cayenne pepper for a warm, spiced flavor.

Tips for the Perfect Chocolate Loaf Cake

Use Quality Cocoa Powder:

Opt for Dutch-processed cocoa powder for a richer, deeper chocolate flavor.

Buttermilk Substitute:

If you don’t have buttermilk, make your own by mixing ½ cup milk + ½ tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Hot Coffee vs. Hot Water:

Hot coffee enhances the chocolate flavor, but hot water works well too. If using coffee, choose a mild brew to avoid overpowering the cake.

Don’t Overmix:

Mix the batter just until combined. Overmixing can lead to a dense cake.

Check for Doneness:

The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep it moist.

Cool Completely:

Let the cake cool completely before slicing. This ensures it sets properly and makes clean slices.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

How to Store

Cooling Before Storing:

Let the cake cool completely at room temperature before storing to prevent condensation, which can make the cake soggy.

Room Temperature Storage:

Store the cake in an airtight container or wrap it tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3 days.

Refrigerating:

For longer storage, place the cake in an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving for the best texture.

Freezing:

Wrap the cake tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.

Thawing: Thaw the cake in the fridge overnight or at room temperature for a few hours before serving.

Storing Slices:

If you’ve already sliced the cake, place parchment paper between the slices to prevent them from sticking together.

Reheating

If the cake has been refrigerated, let it sit at room temperature for 10-15 minutes before serving.

For a warm treat, microwave individual slices for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.

Serving Suggestions

Dust with powdered sugar or drizzle with chocolate ganache for an elegant touch.

Serve with a scoop of vanilla ice cream, whipped cream, or a dollop of fresh berries.

Pair with a cup of coffee, hot chocolate, or milk for the ultimate treat.

Stuffed potatoes with potato and cheese filling

 

Ingredients

• 3 potatoes
• 700 grams of finely chopped cabbage
• 200 grams of cheese, cooled and cut into slices
• 1 finely chopped onion
• 1 grated carrot
• 100 grams of chopped bacon (optional)
• Salt and pepper to taste
• Sunflower oil for frying

Preparation

Prepare the Filling:

Melt sunflower oil in a large pan over medium heat. Fry the grated carrots and onions until soft.

If using, add the bacon to the pan and cook until crispy.

Season the cabbage with salt and pepper and add to the pan. Cook until the cabbage is soft and slightly caramelized. Turn off the heat and let it cool.

Mix mashed potatoes with cheese and fried vegetables. Set aside.

Prepare the Potatoes:

Place the potatoes on a dry surface. Scoop out the center to form a cavity for the filling.

Spread some of the cheese-cabbage mixture on one side of the potatoes. Carefully stuff the potato halves with the mixture.

Use a toothpick to secure the halves together if necessary.

Cook the Stuffed Potatoes:

Heat olive oil in a large skillet over medium heat.

Place the stuffed potatoes in the pan. Turn the potatoes regularly during cooking to ensure they are cooked through and golden on both sides.

Before serving, remove the potatoes from the pan and place them on paper towels to absorb excess oil.

Serve hot and enjoy with your favorite dipping sauce or sour cream.

Conclusion

These stuffed potatoes with cheese and cabbage are a delicious twist on a classic dish, resulting in a hearty and filling meal. Whether you’re craving something sweet and savory or want to try potatoes in a different way, these potato rolls will satisfy your cravings. Look for crunchy textures on the outside, gooey cheese, and sweet flavors on the inside in every bite. You will definitely add this dish to your list of favorite recipes.

Paradise Cheesecake

 

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup coconut cream
• Zest of 1 lime

For the Topping:

• 1 cup shredded coconut, toasted
• 1/2 cup pineapple chunks, diced
• 1/2 cup mango chunks, diced

Instructions

Preheat the Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan.

Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.

Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, coconut cream, and lime zest.

Assemble: Pour filling over the cooled crust.

Bake: Bake for 45-50 minutes until edges are set and the center is slightly jiggly.

Cool and Chill: Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Add Topping: Sprinkle toasted coconut and top with diced pineapple and mango.

Serve: Slice and enjoy chilled!

Tips for the Perfect Paradise Cheesecake

Room Temperature Ingredients:

Ensure the cream cheese, eggs, and coconut cream are at room temperature before mixing. This prevents lumps and ensures a smooth filling.

Avoid Overmixing:

Mix the filling just until combined. Overmixing can incorporate too much air, leading to cracks during baking.

Prevent Cracks:

Bake the cheesecake in a water bath (place the springform pan in a larger pan filled with hot water) to create a moist environment and prevent cracks.

Avoid opening the oven door during baking, as sudden temperature changes can cause cracking.

Toasting Coconut:

Toast the shredded coconut in a dry skillet over medium heat until golden brown. Watch it closely, as it can burn quickly.

Customize the Toppings:

Add other tropical fruits like kiwi, passion fruit, or papaya for extra flair.

Drizzle with a little caramel or chocolate sauce for added indulgence.

Make-Ahead:

This cheesecake can be made a day in advance. Store it in the fridge (without toppings) and add the coconut and fruit just before serving.

Slicing Tips:

Use a sharp knife dipped in hot water and wiped dry between slices for clean, neat cuts.

Absolutely! Here are some delicious variations to customize your Paradise Cheesecake and make it even more exciting:

1. Chocolate Paradise Cheesecake

Crust: Replace graham crackers with chocolate cookie crumbs (like Oreos).

Filling: Add 1/2 cup melted dark chocolate or 1/4 cup cocoa powder to the filling.

Topping: Drizzle with chocolate ganache and sprinkle with toasted coconut.

2. Key Lime Paradise Cheesecake

Filling: Replace lime zest with key lime zest and add 1/4 cup key lime juice for a tangy twist.

Topping: Top with whipped cream and thin slices of key lime for garnish.

3. Piña Colada Cheesecake

Filling: Add 1/4 cup crushed pineapple (drained) and 1/4 cup rum (or rum extract) to the filling.

Topping: Skip the mango and use only pineapple chunks. Add a drizzle of rum glaze (powdered sugar + rum).

4. Mango Passionfruit Cheesecake

Filling: Add 1/4 cup mango puree and 2 tablespoons passionfruit pulp to the filling.

Topping: Use passionfruit curd or drizzle as a topping along with mango chunks.

5. Vegan Paradise Cheesecake

Crust: Use vegan graham crackers and coconut oil instead of butter.

Filling: Replace cream cheese with vegan cream cheese, eggs with 1/2 cup silken tofu or 1/4 cup cornstarch mixed with water, and use coconut cream as is.

Topping: Keep the tropical fruits and toasted coconut.

6. No-Bake Paradise Cheesecake

Crust: Use the same graham cracker crust, but no need to bake it.

Filling: Mix 24 oz softened cream cheese, 1 cup powdered sugar, 1/4 cup coconut cream, and 1 teaspoon vanilla extract. Fold in 1 cup whipped cream or cool whip.

Topping: Add toasted coconut and tropical fruits. Chill for at least 6 hours.

7. Berry Paradise Cheesecake

Topping: Replace pineapple and mango with a mix of fresh berries like strawberries, blueberries, and raspberries.

Optional: Add a berry compote drizzle (simmer berries with sugar and a splash of water until thickened).

8. Salted Caramel Paradise Cheesecake

Filling: Swirl 1/2 cup salted caramel sauce into the filling before baking.

Topping: Drizzle with extra caramel sauce and sprinkle with flaky sea salt.

9. Matcha Coconut Cheesecake

Filling: Add 1-2 tablespoons matcha powder to the filling for a vibrant green color and earthy flavor.

Topping: Use toasted coconut and a sprinkle of matcha powder for garnish.

10. Tropical Citrus Cheesecake

Filling: Add zest of 1 orange and 1/4 cup orange juice to the filling for a citrusy twist.

Topping: Use a mix of citrus fruits like orange segments, lime slices, and diced pineapple.

11. Nutty Paradise Cheesecake

Crust: Add 1/2 cup finely chopped macadamia nuts or almonds to the graham cracker crust.

Topping: Sprinkle with chopped nuts for extra crunch.

12. Spiced Paradise Cheesecake

Filling: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the filling for a warm, spiced flavor.

Topping: Dust with cinnamon or nutmeg before adding the fruit.

13. Layered Paradise Cheesecake

Layer 1: Prepare the cheesecake as usual.

Layer 2: Add a layer of mango or pineapple curd on top of the baked cheesecake before chilling.

Topping: Finish with toasted coconut and fresh fruit.

14. Mini Paradise Cheesecakes

Use a muffin tin lined with cupcake liners to make individual mini cheesecakes.

Adjust baking time to 15-20 minutes.

Top each mini cheesecake with a small piece of fruit and a sprinkle of coconut.

15. Gluten-Free Paradise Cheesecake

Crust: Use gluten-free graham crackers or almond flour mixed with sugar and butter.

Filling: Ensure all other ingredients are gluten-free.

Absolutely! Here are some delicious variations to customize your Paradise Cheesecake and make it even more exciting:

1. Chocolate Paradise Cheesecake

Crust: Replace graham crackers with chocolate cookie crumbs (like Oreos).

Filling: Add 1/2 cup melted dark chocolate or 1/4 cup cocoa powder to the filling.

Topping: Drizzle with chocolate ganache and sprinkle with toasted coconut.

2. Key Lime Paradise Cheesecake

Filling: Replace lime zest with key lime zest and add 1/4 cup key lime juice for a tangy twist.

Topping: Top with whipped cream and thin slices of key lime for garnish.

3. Piña Colada Cheesecake

Filling: Add 1/4 cup crushed pineapple (drained) and 1/4 cup rum (or rum extract) to the filling.

Topping: Skip the mango and use only pineapple chunks. Add a drizzle of rum glaze (powdered sugar + rum).

4. Mango Passionfruit Cheesecake

Filling: Add 1/4 cup mango puree and 2 tablespoons passionfruit pulp to the filling.

Topping: Use passionfruit curd or drizzle as a topping along with mango chunks.

5. Vegan Paradise Cheesecake

Crust: Use vegan graham crackers and coconut oil instead of butter.

Filling: Replace cream cheese with vegan cream cheese, eggs with 1/2 cup silken tofu or 1/4 cup cornstarch mixed with water, and use coconut cream as is.

Topping: Keep the tropical fruits and toasted coconut.

6. No-Bake Paradise Cheesecake

Crust: Use the same graham cracker crust, but no need to bake it.

Filling: Mix 24 oz softened cream cheese, 1 cup powdered sugar, 1/4 cup coconut cream, and 1 teaspoon vanilla extract. Fold in 1 cup whipped cream or cool whip.

Topping: Add toasted coconut and tropical fruits. Chill for at least 6 hours.

7. Berry Paradise Cheesecake

Topping: Replace pineapple and mango with a mix of fresh berries like strawberries, blueberries, and raspberries.

Optional: Add a berry compote drizzle (simmer berries with sugar and a splash of water until thickened).

8. Salted Caramel Paradise Cheesecake

Filling: Swirl 1/2 cup salted caramel sauce into the filling before baking.

Topping: Drizzle with extra caramel sauce and sprinkle with flaky sea salt.

9. Matcha Coconut Cheesecake

Filling: Add 1-2 tablespoons matcha powder to the filling for a vibrant green color and earthy flavor.

Topping: Use toasted coconut and a sprinkle of matcha powder for garnish.

10. Tropical Citrus Cheesecake

Filling: Add zest of 1 orange and 1/4 cup orange juice to the filling for a citrusy twist.

Topping: Use a mix of citrus fruits like orange segments, lime slices, and diced pineapple.

11. Nutty Paradise Cheesecake

Crust: Add 1/2 cup finely chopped macadamia nuts or almonds to the graham cracker crust.

Topping: Sprinkle with chopped nuts for extra crunch.

12. Spiced Paradise Cheesecake

Filling: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the filling for a warm, spiced flavor.

Topping: Dust with cinnamon or nutmeg before adding the fruit.

13. Layered Paradise Cheesecake

Layer 1: Prepare the cheesecake as usual.

Layer 2: Add a layer of mango or pineapple curd on top of the baked cheesecake before chilling.

Topping: Finish with toasted coconut and fresh fruit.

14. Mini Paradise Cheesecakes

Use a muffin tin lined with cupcake liners to make individual mini cheesecakes.

Adjust baking time to 15-20 minutes.

Top each mini cheesecake with a small piece of fruit and a sprinkle of coconut.

15. Gluten-Free Paradise Cheesecake

Crust: Use gluten-free graham crackers or almond flour mixed with sugar and butter.

Filling: Ensure all other ingredients are gluten-free.

Serving Suggestions

Pair with a glass of tropical fruit punch or a piña colada for a complete paradise experience.

Serve with a dollop of whipped cream or a scoop of coconut ice cream for extra decadence.

Storing your Paradise Cheesecake properly is key to maintaining its freshness, texture, and flavor. Here’s how to store it:

1. Cooling Before Storing

Let the cheesecake cool completely at room temperature after baking. This prevents condensation from forming inside the storage container, which can make the crust soggy.

2. Refrigerating

Short-Term Storage: Cover the cheesecake tightly with plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh in the fridge for up to 5 days.

With Toppings: If you’ve already added the toasted coconut and fruit toppings, store the cheesecake in the fridge as is. However, fresh fruit may release moisture over time, so it’s best to add toppings just before serving.

3. Freezing

For Longer Storage: Paradise Cheesecake freezes beautifully! Here’s how:

Without Toppings: Wrap the cheesecake (or individual slices) tightly in plastic wrap, then in aluminum foil. Place it in a freezer-safe bag or container.

Label and Date: Write the date on the packaging.

Freeze: Store in the freezer for up to 2-3 months.

Thawing: Thaw the cheesecake in the fridge overnight before serving. Add fresh toppings after thawing.

4. Storing the Crust Separately

If you’re making the crust ahead of time, store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.

5. Storing Leftover Toppings

Toasted Coconut: Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.

Fresh Fruit: Store diced pineapple and mango in separate airtight containers in the fridge for 2-3 days. For longer storage, freeze the fruit in a single layer on a baking sheet, then transfer to a freezer-safe bag.

6. Reheating (If Needed)

Cheesecake is best served chilled, but if you prefer it slightly softened, let it sit at room temperature for 10-15 minutes before serving.

7. Food Safety Tips

Always use clean utensils and containers to avoid contamination.

If the cheesecake develops an off smell, unusual texture, or mold, discard it immediately.

8. Serving After Storage

If the cheesecake has been refrigerated, let it sit at room temperature for 10-15 minutes before serving for the best texture.

Add fresh toppings (like toasted coconut, pineapple, and mango) just before serving to keep them vibrant and flavorful.

This Paradise Cheesecake is the ultimate dessert to impress your guests or treat yourself to a little slice of heaven. Let me know if you’d like more tips or variations! 😊

Keto Buttermilk Biscuits

 

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed
• 2 large eggs
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated erythritol (or any keto-friendly sweetener), optional

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the eggs, sour cream or Greek yogurt, unsweetened almond milk, and apple cider vinegar. If desired, add the granulated erythritol and mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until a dough forms. It should be slightly sticky but manageable.

Turn the dough out onto a lightly floured surface (you can use additional almond flour for dusting). Gently knead the dough a few times until it comes together.

Roll the dough out to a thickness of about 1 inch (2.5 cm).

Use a biscuit cutter or a glass with a 2.5-inch (6 cm) diameter to cut out biscuits. Gather and re-roll the scraps to cut out additional biscuits.

Place the biscuits on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.

Nutrition Facts:

(assuming 1 biscuit per serving):

1. Calories: 150
2. Total Fat: 14g
3. Saturated Fat: 4.5g
4. Cholesterol: 50mg
5. Sodium: 210mg
6. Total Carbohydrate: 4g
7. Dietary Fiber: 2g
8. Total Sugars: 0g
9. Protein: 4g

Keto Crack Chicken in the Crock Pot

 

Ingredients

• ▢½ cup chicken broth
• ▢1 Hidden Valley Ranch seasoning packet
• ▢2 pounds of defrosted chicken breasts
• ▢8 oz package of Philadelphia Cream Cheese cut into chunks
• ▢8 slices cooked and crumbled bacon
• ▢½ cup shredded cheddar cheese

Instructions

Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.

Cover and cook for 4 hours on high or 8 hours on low.

After the cook time has ended, shred the chicken with two forks.

Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.

Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.

Diabetic Lemon Ricotta Cake!!!!

 

Ingredients

• ½ stick soft butter (2 oz/57 g)
• ½ cup low carb sugar (Swerve Granulated or Lakanto Classic)
• 4 large eggs (cold) (one more egg if not using baking powder)
• 1 cup whole milk ricotta cheese (cold) (250 g)
• 1 ½ tablespoon fresh lemon juice
• 1 teaspoon lemon zest (zest from one lemon)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup almond flour (whisk before measuring)
• 4 tablespoon coconut flour* (whisk before measuring)
• 2 teaspoon baking powder** (see directions for version without baking powder)
• ¼ teaspoon salt

Preparation

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.

Working by thirds, mix ⅓ of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.

Gently spread the batter into the prepared cake pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

If Not Using Baking Powder:

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.

Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.

Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Serve:

Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.

Enjoy!

Classic Vanilla Butter Cake with Buttermilk Sauce

 

Ingredients

For the Cake:

• 3 tablespoons melted butter
• 2/3 cup sugar
• 4 large eggs, at room temperature, lightly cooled
• 2 teaspoons vanilla extract or vanilla puree
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk

For the Buttermilk Sauce:

• 1 cup sugar
• 1/4 cup (60 ml) cubed butter
• 1/4 cup water
• 1/4 teaspoon vanilla extract

Directions

1. Prepare the Cake Batter

In a large mixing bowl, beat the sugar and melted butter together until light and fluffy.

Add the eggs, one at a time, beating well after each addition until fully incorporated.

Mix in the vanilla extract, ensuring the mixture is smooth and fragrant.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing for a tender cake.

2. Bake the Cake

Preheat your oven to 350°F (175°C).

Grease a 10-inch baking pan (or bundt pan) with oil or non-stick spray.

Pour the batter into the prepared pan, filling it evenly.

Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool for 10 minutes in the pan.

3. Make the Buttermilk Sauce

In a small saucepan over medium heat, combine the sugar, cubed butter, and water.

Stir continuously until the sugar dissolves and the butter melts completely.

Remove the saucepan from heat and mix in the vanilla extract. Be cautious around open flames while stirring.

4. Assemble the Cake

Carefully run a knife around the edges of the pan to release the cake. Invert it onto a wire rack placed over a sheet of waxed paper.

Using a skewer or fork, poke small holes all over the cake.

Drizzle 1/4 cup of the prepared buttermilk sauce over the cake, allowing it to soak in.

Let the cake stand for 15-20 minutes to fully absorb the sauce.

5. Serve and Enjoy

Slice the cake and serve it warm or at room temperature.

Drizzle additional sauce over each slice for an extra decadent experience.

Pair with whipped cream, fresh berries, or a scoop of vanilla ice cream if desired.

Pro Tips

For a richer flavor: Let the cake rest overnight before serving to allow the flavors to develop further.

Extra sauce storage: The buttermilk sauce can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently before use.

Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

Why You’ll Love This Cake

This vanilla butter cake with buttermilk sauce strikes the perfect balance of sweet and tangy, with a melt-in-your-mouth texture. It’s a nostalgic treat that’s easy to make but guaranteed to impress your family and friends.

So go ahead—bake it, drizzle it, and savor the ultimate dessert experience! 🍴✨

To store your classic vanilla butter cake with buttermilk sauce, here are some tips:

Cool Completely: Make sure to let the cake cool completely in the pan before transferring it to a wire rack.

Wrap Well: Once it’s cool, wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.

Room Temperature or Refrigerate: You can store the wrapped cake at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week.

Freezing: If you want to store it for an extended period, you can freeze the cake. Just wrap it well in plastic wrap and then in aluminum foil. It can last for about 3 months in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator.

For the buttermilk sauce, keep it in an airtight container in the fridge for up to a week. You can reheat it gently on the stove or in the microwave before serving. Enjoy your delicious cake! 🍰✨

Tiramisu Pudding Cups

 

Ingredients :

• For the Cream Layer:**– 1 cup heavy cream– 1 cup mascarpone cheese– 1/2 cup powdered sugar– 1 tsp vanilla
•  extract**For the Coffee Layer:**– 1 cup strong brewed coffee, cooled– 1 tbsp sugar– 1 tbsp coffee liqueur
•  (optional)**For the Base:**– 12 ladyfingers, broken into pieces– Cocoa powder, for dusting

Préparations :

1. Prepare the Coffee Layer:**– Brew a cup of strong coffee and let it cool to room temperature.– Stir in the sugar and coffee liqueur (if using). Set aside.2.
2.  **Prepare the Cream Layer:**– In a large mixing bowl, whip the heavy cream until it forms stiff peaks.– In another bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy.–
3.  Gently fold the whipped cream into the mascarpone mixture until well combined.3. **Assemble the Tiramisu Cups:**– Place a layer of broken ladyfingers at the bottom of each
4.  serving cup.– Spoon some of the coffee mixture over the ladyfingers, ensuring they are well soaked but not too soggy.– Add a layer of the mascarpone cream mixture over the soaked ladyfingers.– Repeat the layers, finishing with a layer of the mascarpone cream on top.4.
5.  **Chill and Serve:**– Cover the cups with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.– Before serving, dust the top of
6.  each cup with cocoa powder.Enjoy your Tiramisu Pudding Cups as a delightful and easy-to-make dessert!Enjoy !

ENJOY

Cheese Shrimp Penne Pasta & Spinach

 

Cheese Shrimp Penne Pasta & Spinach
Introduction

Shrimp and cheese—it’s a classic combination everyone can agree on. And when you combine that hearty duo with some cozy penne pasta and tangy spinach, the only thing left to do is dig in!

Waving my hands and feet for this Cheese Shrimp Penne Pasta and Spinach! This is the best pasta dish I have had in months. It’s so refreshingly good and it has all my favorites in one plate – shrimp, butter, spinach, cheese, and pasta! I am obsessed with seafood pasta and this is one of my favorites. It’s creamy, cheesy, and savory. This is insanely good, even my picky eater loves this. My daughter hates spinach but she’s surprised at how delicious this dish is. She ate the spinach without complaining and even asked for another plate!

Ingredients

• 1 box penne pasta, cooked as directed
• 1 pound peeled shrimp, tails removed
• 3 cups chopped fresh spinach
• 1 Tbsp. minced garlic
• 2 Tbsp. butter
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 3 tsp. olive oil

How To Make Cheese Shrimp Penne Pasta & Spinach

1. Prepare the penne pasta according to package directions. Set aside.
2. In a large sauté pan, drizzle olive oil and add the spinach with the minced garlic.
3. Cook until tender.
4. Add the cooked shrimp to the spinach and toss to combine.
5. Add the pasta to the shrimp mixture, tossing to combine.
6. In a small saucepan, add the heavy cream and bring to a boil.
7. Add the mozzarella to the cream and stir until all of the cheese is melted.
8. Pour the cheese sauce over the pasta mixture and toss to combine.
9. Garnish and 

Enjoy!

Philly Cheesesteak Casserole

 

Ingredients:

• 2 pounds steak, thinly sliced
• 1 cup green bell peppers, sliced into strips
• 1 cup red bell peppers, sliced into strips
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 4 ounces cream cheese (½ a block)
• Provolone cheese, sliced
• ½ cup beef broth
• 1 cup small onion, sliced into strips
• 2 cups mushrooms, sliced (optional)
• Salt and black pepper, to taste

Instructions:

Preheat your oven to 350℉

In a large skillet over medium heat, add oil and sliced steak. Be sure to drain any excess grease.

Season the steak with garlic powder, onion powder, and chili powder, and cook it until it browns. Remove the cooked steak from the skillet and set it aside.

In the same skillet, add oil sliced peppers, mushrooms, and onions. Stir and cook until they have softened.

Add cream cheese, Worcestershire sauce, and beef broth to the skillet. Cook until the cream cheese melts.

Return the beef back into the skillet and stir until the ingredients are well combined.

Transfer the mix to a casserole dish and top the entire dish with slices of Provolone cheese.

Bake the Philly Cheesesteak Casserole at 350 degrees f for 10-15 minutes or until the cheese melts.

Sweet and Sour Chicken with Fried Rice

 

Ingredients:

**For the Sweet and Sour Chicken:**

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• – 1 cup cornstarch
• – 2 large eggs, beaten
• – 1/4 cup vegetable oil for frying
• – 1 red bell pepper, diced
• – 1 green bell pepper, diced
• – 1 cup pineapple chunks
• – 1/2 cup peas
• – 2 green onions, sliced
• – Sesame seeds for garnish

**For the Sweet and Sour Sauce:**

• – 1/2 cup ketchup
• – 1/4 cup rice vinegar
• – 1/4 cup soy sauce
• – 1/2 cup brown sugar
• – 1/2 cup pineapple juice (from the pineapple chunks can)
• – 2 tbsp cornstarch mixed with 2 tbsp water (slurry)

**For the Fried Rice:**

• – 2 cups cooked rice (preferably day-old)
• – 2 tbsp vegetable oil
• – 1 small onion, diced
• – 2 cloves garlic, minced
• – 1/2 cup peas and carrots
• – 2 large eggs, beaten
• – 3 tbsp soy sauce
• – Salt and pepper to taste

Instructions:

1. **Prepare the Sweet and Sour Chicken:**

– Coat the chicken pieces in cornstarch, then dip them in the beaten eggs.

– In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken pieces until golden brown and cooked through. Remove and drain on paper towels.

– In the same skillet, sauté the diced bell peppers for 2-3 minutes until slightly tender.

– Add the pineapple chunks and peas to the skillet and cook for another 2 minutes.

2. **Make the Sweet and Sour Sauce:**

– In a bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and pineapple juice.

– Pour the sauce into the skillet with the vegetables and bring to a simmer.

– Stir in the cornstarch slurry and cook until the sauce has thickened.

– Add the fried chicken pieces back into the skillet and toss to coat them evenly with the sauce.

3. **Prepare the Fried Rice:**

– In a separate large skillet or wok, heat the vegetable oil over medium-high heat.

– Add the diced onion and cook until translucent. Add the garlic and cook for another 30 seconds.

– Stir in the peas and carrots and cook for 2 minutes.

– Push the vegetables to the side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.

– Add the cooked rice to the skillet and stir to combine. Pour the soy sauce over the rice and mix well. Season with salt and pepper to taste.

4. **Assemble the Dish:**

– Serve the sweet and sour chicken over the fried rice.

– Garnish with sliced green onions and sesame seeds.

Enjoy your homemade Sweet and Sour Chicken with Fried Rice!

Enjoy!

3 ingredient Peanut Butter cookies

 

Ingredients:

• 1 cup of smooth peanut butter
• 1 cup of white sugar
• 1 big egg
• 1 teaspoon of vanilla flavoring
• Half a teaspoon of baking soda
• 1/4 of a small spoon of salt

Instructions:

1. Heat your oven to 350°F (175°C) and cover a baking sheet with parchment paper.
2. In a big bowl, mix together the smooth peanut butter, sugar, egg, vanilla, baking soda, and salt.
3. Stir until all the ingredients are mixed well and the dough is soft.
4. Use a tablespoon or a small scoop to take some dough and shape it into small balls.
5. Put the dough balls on the baking sheet, leaving a 2-inch space between each one.
6. Softly push each ball of dough with a fork to make a pattern of intersecting lines on the top.
7. Cook in the oven that has been heated beforehand for 10-12 minutes, or until the edges turn slightly golden.
8. Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool down completely.
9. Time to prepare: 10 minutes | Time to cook: 12 minutes | Total time: 22 minutes

Each cookie has 120 calories. There are 20 cookies in total.

Cheesy pepperoni Pizza Bombs

 

Ingredients

1. 2 tbsp melted butter
2. 1 tsp garlic powder
3. 1 tsp Italian seasoning
4. 1 can (8 oz) refrigerated biscuit dough
5. 3/4 cup shredded mozzarella cheese
6. 1/2 cup mini pepperoni slices (ensure they are halal if needed)
7. Marinara or pizza sauce for dipping

Instructions

Prepare Ingredients:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Prepare the Dough:
• Separate each biscuit and flatten each piece slightly using your hands or a rolling pin to form a small circle.
• Assemble the Pizza Bombs:
• Place a bit of shredded mozzarella cheese and a few mini pepperoni slices in the center of each dough circle.
• Carefully fold the dough edges up and around the filling to form a ball. Pinch the edges to seal tightly.
• Add Seasoning:
• In a small bowl, combine the melted butter, garlic powder, and Italian seasoning. Brush each dough ball with the seasoned butter mixture.
• Bake:
• Place the pizza bombs on the baking sheet with the sealed side down. Bake for 12-15 minutes or until golden brown.
• Serve:
• Serve warm with marinara or pizza sauce for dipping.
• Enjoy your cheesy, pepperoni-packed pizza bombs!
• 
  

Hawaiian Chicken Sheet Pan

 

• Introduction to Hawaiian Chicken Sheet Pan
• The Hawaiian Chicken Sheet Pan is a delightful one-pan meal that combines savory and sweet flavors, making it a favorite among busy home cooks. This recipe brings together tender slices of chicken, juicy pineapple chunks, vibrant vegetables, and a tangy marinade, all baked to perfection. The result? A nutritious, delicious dish that’s ready in under an hour.
• 
  
• One of the biggest advantages of the Hawaiian Chicken Sheet Pan is its versatility. Whether you’re preparing a quick weeknight dinner or meal prepping for the days ahead, this recipe fits seamlessly into your routine. The one-pan format minimizes cleanup while delivering a balanced meal that appeals to the whole family.
• 
  
• This recipe is not just about convenience; it’s also a celebration of bold and fresh flavors. From the tropical sweetness of pineapple to the umami richness of teriyaki sauce, each bite feels like a mini escape to the islands. For more tips on mastering sheet pan cooking, check out these expert hacks for sheet pan meals.
• 
  
• The Hawaiian Chicken Sheet Pan has surged in popularity because it checks all the boxes for modern cooking needs:
• 
  
• Quick preparation: You can assemble it in just minutes.
• Healthy ingredients: Packed with protein, fiber, and essential nutrients.
• Customizable options: Easily adapt the recipe to fit dietary preferences.
• To add even more nutritional value, the dish includes pineapple, a fruit loaded with vitamin C and antioxidants. Curious about the health benefits of pineapple? Learn more from this resource on pineapple nutrition facts.
• 
  
• In summary, the Hawaiian Chicken Sheet Pan is not only a time-saver but also a dish that pleases the palate and nourishes the body. It’s the perfect choice for anyone seeking a flavorful yet easy-to-make dinner.
• 
  
• Why Choose Sheet Pan Recipes?
• Sheet pan recipes, like the Hawaiian Chicken Sheet Pan, are a game-changer for busy cooks. They offer an unbeatable combination of convenience, flavor, and nutrition, making them a favorite choice for weeknight dinners. Here’s why these recipes are so popular:
• 
  
• Minimal cleanup: Since everything is cooked on a single sheet, there’s no need for extra pots or pans. You can focus on enjoying your meal instead of scrubbing dishes.
• Easy preparation: With simple steps like chopping, marinating, and baking, even beginners can create a delicious dish in no time.
• Balanced meals: By combining protein, vegetables, and grains, sheet pan recipes deliver all the nutrients you need in one dish.
• The real beauty of one-pan cooking lies in its simplicity. By baking everything together, the flavors meld beautifully, creating a cohesive and satisfying meal. For more tips on perfecting this method, explore these sheet pan cooking hacks.
• 
  
• Highlighting the Ingredients
• The Hawaiian Chicken Sheet Pan recipe shines because of its thoughtfully chosen ingredients, each playing a vital role in the dish:
• 
  
• Chicken breast: A lean source of protein that absorbs the rich marinade beautifully.
• Pineapple chunks: These provide the dish’s signature sweetness, balancing the savory components while adding tropical flair. Discover the many health benefits of pineapple.
• Teriyaki sauce: Brings depth and umami, tying all the ingredients together.
• Broccoli and red bell peppers: Nutrient-rich vegetables that add color, crunch, and vitamins.
• Cooked rice: A comforting base that complements the sweet and savory flavors.
• The combination of these ingredients captures the essence of Hawaiian-inspired cooking, blending vibrant flavors with a balance of nutrients. This dish is proof that wholesome meals can also be deliciously indulgent.
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• Step-by-Step Guide: Prepping the Ingredients
• Proper preparation is key to achieving the perfect Hawaiian Chicken Sheet Pan. Follow these simple tips for success:
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• Tips for Slicing Chicken Evenly
• Use partially frozen chicken breasts for easier slicing.
• Aim for thin, even slices to ensure they cook quickly and uniformly.
• Always cut against the grain for tender pieces.
• Chopping Vegetables for Even Cooking
• Broccoli: Cut into small, bite-sized florets for faster roasting.
• Red Bell Pepper: Dice into even chunks for consistent texture.
• Keep all pieces uniform in size to prevent uneven cooking.
• A well-prepped tray ensures that every component cooks perfectly together, delivering a meal that’s both delicious and visually stunning. For additional guidance, consult resources on creative chicken dinner ideas.
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• Marinating the Chicken
• Marinating is the key to achieving tender, flavorful chicken in your Hawaiian Chicken Sheet Pan. By allowing the chicken to soak in a well-balanced marinade, you infuse it with layers of savory, sweet, and tangy flavors that make each bite irresistible.
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• Importance of Marinating for Flavor Infusion
• Enhances tenderness: The acid in ingredients like rice vinegar breaks down proteins, resulting in juicy chicken.
• Locks in flavor: A good marinade penetrates deep into the chicken, ensuring every bite is seasoned perfectly.
• Balances sweetness and saltiness: Ingredients like teriyaki sauce and honey create a harmonious blend of flavors that pair beautifully with the pineapple.
• For optimal results, marinate the chicken for at least 15 minutes, but for a stronger flavor profile, consider marinating it for up to 24 hours in the refrigerator. Learn more about the science of marinating and its benefits with these marinade tips.
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• Variations in Marinades for Different Flavor Profiles
• Spicy: Add a teaspoon of sriracha or a pinch of cayenne pepper for a fiery kick.
• Citrusy: Swap rice vinegar with fresh lime or orange juice for a zesty twist.
• Herbaceous: Incorporate finely chopped fresh herbs like cilantro or basil for added freshness.
• Customizing the marinade allows you to experiment with diverse flavors, making the Hawaiian Chicken Sheet Pan your own. Whether you prefer sweet, spicy, or citrusy notes, the marinade is your canvas to elevate this dish into a memorable culinary experience!
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• Assembling the Sheet Pan
• Creating the perfect Hawaiian Chicken Sheet Pan dish begins with assembling your ingredients thoughtfully to ensure even cooking and balanced flavors. Proper layering is essential to achieving the best results, as it prevents overcooking and allows the ingredients to meld together beautifully.
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• Best Practices for Layering Ingredients
• Distribute the chicken evenly: Place the marinated chicken slices in a single layer on the sheet pan. This ensures the chicken cooks evenly and absorbs the marinade without becoming soggy.
• Position the vegetables strategically: Denser vegetables like broccoli should be closer to the pan’s edges, where heat is more intense. Softer vegetables, like red bell peppers, can go in the center to avoid overcooking.
• Separate the pineapple chunks: Scatter the pineapple across the pan but avoid crowding them near the chicken. This prevents excessive moisture from affecting the chicken’s texture.
• How to Prevent Overcooking
• Use uniform cuts: Ensure the chicken and vegetables are cut to similar sizes to cook at the same rate. Check out these sheet pan cooking tips for more advice.
• Stir halfway through: Midway through the cooking process, gently toss the vegetables and chicken. This ensures even caramelization and prevents any ingredients from sticking.
• By following these steps, your Hawaiian Chicken Sheet Pan will have perfectly cooked components, from tender chicken to crisp-tender vegetables, with just the right touch of sweetness from the pineapple.
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• Cooking and Baking Tips
• Perfecting the Hawaiian Chicken Sheet Pan requires attention to cooking times and oven settings to achieve tender, flavorful results. The right techniques ensure your chicken is juicy, vegetables are crisp-tender, and flavors are well-balanced.
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• Optimal Oven Settings and Timing
• Set the oven to 400°F (200°C): This temperature is ideal for roasting the chicken and vegetables evenly while caramelizing their natural sugars for added flavor.
• Bake for 20–25 minutes: Keep a close eye on the dish, as the exact cooking time can vary depending on your oven and the size of the chicken pieces. For more on roasting times, check out these helpful tips on oven cooking.
• How to Tell When Chicken and Vegetables Are Done
• Chicken: Fully cooked chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
• Vegetables: Check that the broccoli is bright green with slight browning and the red bell peppers are tender but still slightly crisp.
• Pineapple: Look for lightly caramelized edges that enhance its sweetness.
• Stirring Halfway for Even Cooking
• At the 10-12 minute mark, gently stir the chicken and vegetables. This prevents sticking, promotes even browning, and ensures all ingredients are infused with the marinade.
• By following these cooking tips, your Hawaiian Chicken Sheet Pan will turn out perfectly every time, with a beautiful blend of savory, sweet, and tangy flavors.
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• Serving Suggestions
• The Hawaiian Chicken Sheet Pan is a vibrant dish that’s as visually appealing as it is delicious. Thoughtful plating and complementary sides can elevate the dining experience, making it perfect for weeknights or casual gatherings.
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• Creative Ways to Plate the Dish
• Family-style presentation: Serve the entire sheet pan on the table with fresh herbs like cilantro sprinkled on top for added color and aroma.
• Individual bowls: Layer a bed of cooked rice or quinoa, then top it with chicken, vegetables, and caramelized pineapple chunks for a balanced, bowl-style meal.
• Garnish with flair: Add a drizzle of extra marinade or teriyaki sauce and a sprinkle of sesame seeds for a restaurant-quality finish.
• Recommended Sides and Pairings
• Fresh green salad: A crisp salad with mixed greens and a citrus vinaigrette adds a refreshing contrast to the dish’s sweetness.
• Steamed vegetables: Pair with lightly steamed asparagus or snap peas for added fiber and color.
• Tropical drinks: Serve with a refreshing pineapple smoothie or a sparkling lime spritzer to complement the tropical theme.
• For more inspiration on plating and pairing, explore creative chicken dinner ideas. These serving suggestions turn a simple meal into a delightful culinary experience!
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• Customization Ideas for Hawaiian Chicken Sheet Pan
• One of the best features of the Hawaiian Chicken Sheet Pan is its versatility. This dish is a blank canvas for creativity, allowing you to tailor it to your preferences, dietary needs, or available ingredients.
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• Substituting Rice with Other Grains
• Quinoa: For a protein-packed alternative, swap rice with fluffy quinoa. It complements the dish’s sweet and savory flavors while adding a nutty twist.
• Couscous: This quick-cooking grain absorbs the marinade’s juices, making each bite flavorful and satisfying.
• Cauliflower Rice: For a low-carb option, use cauliflower rice. It keeps the meal light and pairs beautifully with the pineapple and teriyaki sauce.
• Making It Spicy
• Adjust the red pepper flakes in the marinade to your spice tolerance. For more heat, consider adding a pinch of cayenne pepper or thinly sliced fresh chili peppers.
• Balance the spice with a drizzle of honey before serving, creating a harmonious sweet-and-spicy profile.
• Adding More Vegetables or Protein Alternatives
• Incorporate veggies like zucchini, snap peas, or carrots for added nutrition and color.
• For a vegetarian twist, replace chicken with firm tofu or tempeh, both of which soak up the marinade beautifully. Learn more about creative protein swaps at these cooking ideas.
• With these customizations, the Hawaiian Chicken Sheet Pan transforms into a versatile dish suited for every palate and occasion!
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• Health Benefits of Hawaiian Chicken Sheet Pan
• The Hawaiian Chicken Sheet Pan is not only delicious but also a nutritious and balanced meal. It combines lean protein, fiber-rich vegetables, and healthy carbohydrates, making it a wholesome choice for any meal.
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• Nutritional Highlights of the Ingredients
• Chicken breast: A lean protein source that promotes muscle repair and satiety.
• Pineapple: Packed with vitamin C and antioxidants, pineapple supports immunity and digestion. Learn more about its benefits in this guide to pineapple nutrition facts.
• Vegetables: Broccoli and bell peppers provide fiber, vitamins, and essential minerals for overall health.
• Balancing Macronutrients for a Wholesome Meal
• The recipe’s balance of protein, complex carbohydrates, and healthy fats ensures sustained energy and fullness.
• Pairing the dish with a side of quinoa or cauliflower rice can enhance its nutritional profile for specific dietary needs.
• Tips for Meal Prepping and Storage
• Maximize the convenience of this dish by prepping it ahead for busy weeknights. With proper storage and reheating, it remains fresh and flavorful.
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• How to Prep Ahead
• Chop and marinate: Slice the chicken and vegetables, then marinate the chicken up to 24 hours in advance.
• Portion control: Divide ingredients into ready-to-cook portions and refrigerate in airtight containers.
• Proper Storage and Reheating Techniques
• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze cooked portions for up to 3 months for a quick, heat-and-serve option.
• Reheating: Use a microwave or oven to warm up leftovers, adding a splash of water or sauce to prevent drying.
• With these tips, the Hawaiian Chicken Sheet Pan becomes a go-to dish for nutritious, hassle-free meals all week long!
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• FAQs: Hawaiian Chicken Sheet Pan
• Curious about how to customize or adapt the Hawaiian Chicken Sheet Pan? Below are answers to some frequently asked questions to help you get the most out of this recipe.
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• What is the best substitute for teriyaki sauce?
• If you don’t have teriyaki sauce, you can create a homemade version using soy sauce, honey, and ginger. Add a splash of rice vinegar for tanginess.
• Alternatively, use hoisin sauce or coconut aminos for a similar flavor profile.
• Can I use frozen vegetables for this recipe?
• Yes, frozen vegetables work well! However, ensure they are thawed and patted dry to avoid excess moisture, which can make the dish soggy.
• Frozen broccoli and bell peppers are great choices for this recipe. Learn more about proper frozen vegetable use at these meal tips.
• How do I keep the chicken moist?
• Marinate the chicken for at least 15 minutes to lock in moisture and flavor.
• Avoid overbaking by checking the chicken’s internal temperature, which should reach 165°F (74°C).
• Is this recipe suitable for meal prepping?
• Absolutely! Prepare the ingredients ahead of time and store them in airtight containers.
• You can cook the entire dish and divide it into portions for reheating throughout the week.
• Can I make this dish vegetarian?
• Yes, substitute chicken with firm tofu or tempeh. These plant-based proteins absorb the marinade well and deliver excellent texture and flavor.
• Add extra vegetables like zucchini or mushrooms to round out the dish.
• These tips make the Hawaiian Chicken Sheet Pan customizable, convenient, and suitable for a variety of preferences!
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