If you’re feeling extra hungry today, you should definitely give the cowboy meatloaf a try. Complete with protein, starches, and fat, this casserole is a complete meal all on its own. I do suggest you double the recipe, though. It’s as hearty as it is addictive, so I’m sure you’ll want more than just a slice.
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This dish is a wonderful marriage of hearty, protein-packed chicken breast and fresh, vibrant asparagus, all tied together with creamy cheese .
Ingredients
4 Skinless boneless chicken breasts about 1 1/2 lb.
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
Sea salt and pepper
12 Asparagus stalks end trimmed
1 oz Sun-dried Tomatoes chopped
4 slices Mozzarella Cheese
1 Tbsp Olive Oil
Instructions
Preheat your oven to 400 F.
Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!
INGREDIENTS:
2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes
INSTRUCTIONS :
Preheat oven to 400 degrees F. Butter 8 – 9 of the wells of a cupcake pan – preferably nonstick.
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
Spoon them into the pan filling the cups just to the top or a little below.
Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over.
Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.
Treat your taste buds to a delicious adventure as we learn how to make the best chocolate cake. This recipe, which has been passed down through generations, promises a delicious mix of moistness and richness. You’re about to get better at baking with “My Secret Chocolate Cake.”
INGREDIENTS: A SYMPHONY OF FLAVORS
CAKE BASE :
4 Eggs
1 Cup of Sugar
1/2 Cup of Melted Butter
1 Cup of Milk
2 Cups of Wheat Flour
1/2 Cup of Cocoa Powder
1 Tablespoon of Baking Powder
CHOCOLATE SYRUP :
1 Cup of Milk
1 Tablespoon of Sugar
2 Tablespoons of Cocoa Powder
MOUSSE TOPPING :
1 Cup of Concentrated Passion Fruit Juice
1 Can of Condensed Milk
1/2 Box of Cream
1 Cup of Powdered Milk
DIRECTIONS: CRAFTING THE CULINARY MASTERPIECE
PREPARING THE CAKE
STEP 1: MIXING THE ESSENTIALS
Combine eggs, sugar, melted butter, and milk in a bowl. Blend until the mixture achieves a smooth consistency.
STEP 2: FLOUR POWER
Add wheat flour, cocoa powder, and baking powder to the mixture. Mix thoroughly, ensuring a homogeneous batter.
STEP 3: BAKING BRILLIANCE
Grease a mold with butter and pour in the cake batter. Bake in a preheated oven at 180°C for approximately 40 minutes or until a toothpick comes out clean.
STEP 4: CHOCOLATE ELIXIR
After baking, generously wet the cake with a simple chocolate syrup made from milk, sugar, and cocoa powder. Let the cake absorb the delectable syrup.
CRAFTING THE MOUSSE
STEP 1: MERGING THE FLAVORS
In a blender, combine passion fruit juice, condensed milk, cream, and powdered milk. Blend until the mixture achieves a velvety, creamy texture.
STEP 2: MOUSSE MAGIC
Pour the luscious mousse on top of the cooled cake. Allow it to chill for a tantalizing three hours, letting the flavors meld.
STEP 3: PRESENTATION PERFECTION
Serve your masterpiece to eager taste buds, savoring the moment of unveiling this exquisite creation.
Take a trip through the kitchen with “My Secret Chocolate Cake.” This recipe, which was created out of love and improved over time, promises a symphony of flavors that you will never forget. Give your loved ones a slice of pure indulgence as a surprise.
Blueberry Cheesecake Tacos – this is a recipe for very tasty dessert tacos. If you ask me, crunchy tortilla shells, filled with cheesecake filling and topped with homemade blueberry sauce make a perfect dessert. Blueberry Cheesecake Tacos is one of my family’s most favorite desserts.
Ingredients
- TORTILLA SHELLS:
- 6 Large flour tortillas
- 1/2 cup Light brown sugar
- Vegetable oil for frying
- HOMEMADE BLUEBERRY SAUCE:
- 2 cups Fresh blueberries
- 1/4 cup Granulated sugar
- 7 Tablespoon Water
- 1 Tablespoon Lemon juice
- 1/2 teaspoon lemon zest
- 2 Tablespoon cornstarch
- CHEESECAKE FILLING:
- 1 cup Heavy Whipping Cream
- 8 oz Cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon Lemon juice
Instructions
- TO MAKE TORTILLA SHELLS-You should start by cutting the tortillas with a 3.5 – 4 inch circle cutter. You will need 30 tortilla circles.
- Meanwhile, heat 1 inch oil in a deep pan at medium heat. Next, place tortilla circles in the hot oil, using tongs, and let them fry for about 10 second and then turn the other side, then fold them in half using the tongs, so that they look like shells and fry until they become golden brown. Turning to the other side and fry until they become golden brown.
- Take them out of the pan , then immediately put in the bowl with light brown sugar. Cover the shells completely. Place them on the upside down muffin tin. Repeat the same procedure with the rest of the circles.
- TO MAKE HOMEMADE BLUEBERRY SAUCE- Put blueberries, sugar, 5 Tbsp of water, lemon juice and lemon zest in a medium pan. Cook for 10 minutes on medium heat. In a separate, small dish, put 2 Tbsp of water and corn starch and stir them, then add to the blueberry mixture in the pan. Stir and cook for 20-30 sec , until thickens. Remove from heat and leave to cool completely.
- TO MAKE CHEESECAKE FILLING- Beat Heavy Whipping Cream until stiff peaks form. Set aside. In a separate bowl, beat cream cheese, powdered sugar and lemon juice, using medium speed, until smooth. Fold in whipped cream.
- Put the mixture into a piping bag and cut off the peak. Fill the shells with cream cheese filling and top with Blueberry sauce.
If you are craving Mexican food these Sheet Pan Quesadillas are the PERFECT quick and easy dinner! Skip the stove and save time with these oven-baked quesadillas!
INGREDIENTS
- 1 tbsp Olive Oil
- 2 Bell Peppers (Chopped)
- 1 Onion (Chopped)
- 1 ½ lb Ground Beef
- 1 tsp Chili Powder
- 1 tsp Cumin
- ½ tsp Paprika
- Salt (To taste)
- Ground Black Pepper (To taste)
- 8 Large Flour Tortillas
- 1 cup Cheddar Cheese (Shredded)
- 1 cup Monterey Chesse (Shredded)
- 2 Green Onions (Thinly sliced)
- Sour cream (For garnish)
- Pico de Gallo (For garnish)
INSTRUCTIONS
- Preheat the oven to 425° F / 220° C
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, and cook until soft for about 5 minutes. Remove from the skillet and set aside in a small bowl.
- In the same skillet add ground beef and cook, breaking up meat until you get a brown color for about 5 minutes. Make sure to drain fat.
- Stir in paprika, chili powder, cumin and season with salt and pepper to taste.
- Place 6 tortillas on a baking sheet, make sure to overlap the tortillas and place another one to cover the baking sheet completely.
- Top with ground beef, then add pepper and onion mixture.
- Add shredded cheese and green onions on top.
- Fold the tortillas towards the center and place another tortilla in the center on top of all fillings. If the tortillas don’t stay in place, put a second baking sheet on top of it to help the quesadilla hold its shape
- Bake until tortillas are beginning to turn crispy, about 25-35 minutes. If you added a second baking sheet, remove it after 10 minutes and continue baking.
- Slice the quesadillas into rectangles and serve warm with sour cream and pico de gallo on the top.
Ingredients
LEMON FILLING:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp all-purpose flour
pinch of salt
3 tbsp lemon juice
2 tbsp lemon zest, loosely packed
1/2 cup water
2 tbsp unsalted butter, melted
CUPCAKES:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp lemon juice
2 tsp baking powder
1 tsp salt
1-1/2 cups all-purpose flour
MERINGUE:
3 reserved egg whites
pinch of salt
1/4 cup sugar
Steps
LEMON FILLING: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
Preheat oven to 375 degrees
CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 20 minutes until cupcake centers are firm; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
Meanwhile, make meringue: beat reserved egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)
With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving.
INGREDIENTS
- ½ cup butter
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups shredded sweetened coconut
PREPARATION
- Preheat oven to 350 degrees F and grease an 8×8 baking dish.
- Add butter to a large saucepan over medium- high heat. Once butter begins to boil, continuously swirl pan to prevent burning. Continue until butter darkens to an amber color, then remove from heat.
- Add the brown sugar to the warm butter and stir until fully integrated. Mix in the eggs and vanilla.
- Add the flour, baking powder, and salt to the wet ingredients. Stir until combined.
- Fold coconut into the batter and then transfer to the prepared baking dish.
- Bake for 40-45 minutes, covering with foil for the last 10 minutes. Let bars fully cool before slicing.
– Excellent! I did make some changes, so I could enjoy a slice (or two) along with my family. I used Best Life for baking instead of butter, 1/2 cup splenda blend, nonfat sugar-free vanilla yogurt instead of sour cream and used all whole wheat flour. Following the review by Naples, I added a tsp.
Ingredients:
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla
Directions:
1 Cream shortening and add sugar gradually, mix in eggs and banana.
2 In a separate bowl sift the dry ingredients together and add them to the creamed mixture.
3 Then add the milk, sour cream and vanilla& mix till combined.
4 Grease 1 bundt pan or 2 bread pans, pour in batter and bake for 1 hour (or until done) at 350°F
We were heading out to Uncle Lou’s one night to visit him. He lived way out in the middle of the country, and he was pretty up there in age so he didn’t do a lot of driving. Needless to say, he was lonely. I felt like we should go out there more often, butWe were heading out to Uncle Lou’s one night to visit him. He lived way out in the middle of the country, and he was pretty up there in age so he didn’t do a lot of driving. Needless to say, he was lonely. I felt like we should go out there more often, but we have busy schedules and time doesn’t always allow for us to take hours out of the day to trip off and do whatever we want. Believe you me, I wish that it did! He told me that he would take care of dinner, so that was nice.
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds lean ground beef
- 3/4 cup milk
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 small onion, chopped
- 1/4 teaspoon ground ginger
- 3/4 cup finely crushed saltine cracker crumbs
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
- Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
- In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
- Bake in preheated oven for 1 hour or until juices are clear.
Source: allrecipes.com