April 2020

I began to consider how my strawberries could be used. We already ate good proportions of fresh strawberries, made quick strawberry muffins, made some for smoothies. Then I stumble in this recipe and now I’m making a dessert using a fresh strawberry. My preferred summer flavour combination is Strawberry, not a fan of pretzel but it will do some magic later. This sweet and salty dessert has something so special, that one layer looks and sounds better than next. Sweet and salty pretzel, cream, fresh strawberries, and Jell-O strawberry will satisfy your sweet appetites.

You won’t have the chance to stop eating this Strawberry Pretzel dessert when you’re a fan of sweet and salty desserts, because there’s “that” moment of silence in which you put your spoon in and the world stops. After all, what you put into your mouth is something worth eating. This fruity summer dessert salad is made a jackpot by the irresistible blend of creamy, crooked, sweet, and salty.

Preparation time: 4 hours and 20 minutes
Cooking time: 10 minutes
Serves: 16-20

Ingredients

Crust:

2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons sugar

Filling:

8-ounce cream cheese softened

8 ounce whipped topping

1 cup white sugar

Topping:

3-ounce strawberry flavoured Jell-O

2 cups boiling water

10 ounce fresh strawberries

Directions:

Preheat oven to a temperature of 350 ° F.

Mix the pretzels, sugar, and butter.

Press the bottom of the 9×13-inch pan

Bake until the pretzel is slightly toasted for 10 minutes. Set aside to cool completely.

Beat sugar and cream cheese smoothly in a medium bowl.

Fold in and blend well.

Remove the cooled layer of pretzel evenly.

Cool about 30 minutes, or until set.

Stir the strawberry gelatin blend and boiling water together in a medium bowl.

Combine with strawberries and cool for 5 minutes.

Put over the cream layer of cooled cheese.

Cool for an hour until fully chilled.

Strawberry Pretzel Dessert

Rebecca I began to consider how my strawberries could be used. We already ate good proportions of fresh strawberries, made quick strawberry muffins, made some for smoothies. Then I stumble in… Main Dish Recipes Strawberry Pretzel Dessert European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Crust:
• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons sugar
• Filling:
• 8-ounce cream cheese softened
• 8 ounce whipped topping
• 1 cup white sugar
• Topping:
• 3-ounce strawberry flavoured Jell-O
• 2 cups boiling water
• 10 ounce fresh strawberries

Instructions

Preheat oven to a temperature of 350 ° F.

Mix the pretzels, sugar, and butter.

Press the bottom of the 9x13-inch pan

Bake until the pretzel is slightly toasted for 10 minutes. Set aside to cool completely.

Beat sugar and cream cheese smoothly in a medium bowl.

Fold in and blend well.

Remove the cooled layer of pretzel evenly.

Cool about 30 minutes, or until set.

Stir the strawberry gelatin blend and boiling water together in a medium bowl.

Combine with strawberries and cool for 5 minutes.

Put over the cream layer of cooled cheese.

Cool for an hour until fully chilled.

For many reasons, this Oreo cheesecake bar is special. First of all, the crust isn’t your ordinary crust. The crust is a true chocolate chip dough that has been pressed into the pot to form a cheerful crust. Then, put on the cheesecake batter, some of the crumbled Oreos, and bake them up with whole Oreo Cookies. It will be ready once it cools. Oreo cheesecake bars are simple cheesecake dishes that upgrade cookies and cream desserts. This is a simple, sharp party pleasure, easy to make, and sufficient to feed a crowd.

Oreo Cheesecake Bars are my favourite cheesecake. The rest of the others have tasted great and at least looked like a cheesecake, but the centre sank all the time and crushed every time. I’ve tried to make a whole cheesecake four times and I have just succeeded once with this Orange Chocolate Cheesecake. I hear that over-mixing usually causes cracks and the reason for the sunken middle to cook too quickly is, but this still happens even in the attempt to avoid these two things.  One day, I’ll make it perfect and you’ll hear about it when that happens.

Ingredients:

16 ounces Pillsbury chocolate chip cookie dough

20 pcs Oreo cookies, plus more coarsely crushed for topping

16 ounces soft cream cheese

½ c. sugar

2 eggs

½ tsp.vanilla

Pinch of kosher salt

Caramel, warmed for drizzling

Directions:

Prepare the oven. Preheat to 325 °.

Line an 8×8 pan with nonstick foil

Press the cookie dough into the pan’s bottom.

Top with Lay Oreos.

Beat cream cheese smooth for the cheesecake batter.

Stir in sugar.

Add eggs one by one.

Add salt and vanilla.

Sprinkle with Oreos and smooth the top

Crushed pieces of Oreo on top

Bake for 35 minutes

Put it for a few hours in the refrigerator, to chill and cool.

Cut into bars and add warm caramel when it’s time to serve.

Rebecca For many reasons, this Oreo cheesecake bar is special. First of all, the crust isn’t your ordinary crust. The crust is a true chocolate chip dough that has been pressed… Main Dish Recipes Oreo Cheesecake Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 16 ounces Pillsbury chocolate chip cookie dough
• 20 pcs Oreo cookies, plus more coarsely crushed for topping
• 16 ounces soft cream cheese
• ½ c. sugar
• 2 eggs
• ½ tsp.vanilla
• Pinch of kosher salt
• Caramel, warmed for drizzling

Instructions

Prepare the oven. Preheat to 325 °.

Line an 8x8 pan with nonstick foil

Press the cookie dough into the pan's bottom.

Top with Lay Oreos.

Beat cream cheese smooth for the cheesecake batter.

Stir in sugar.

Add eggs one by one.

Add salt and vanilla.

Sprinkle with Oreos and smooth the top

Crushed pieces of Oreo on top

Bake for 35 minutes

Put it for a few hours in the refrigerator, to chill and cool.

Cut into bars and add warm caramel when it's time to serve.

One of my big baking thrills recently was cheesecake. It is one of my favourite desserts to make. It was hard to keep on, I had so many new flavours and ideas in my head. You can only do a lot of things, but cheesecake is something that you should not forget to make.

Preparation time: 45 minutes
Cooking time: 2 1/2 hours
Serves: 12-14 slices
Method: Oven

INGREDIENTS:

CRUST

2 1/4 cups (302g) Oreo crumbs

4 tbsp (56g) salted butter, melted

FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all-purpose flour

3/4 c (173g) sour cream, room temperature

1/2 cup (140g) peanut butter

1 tsp vanilla extract

4 large eggs, room temperature

1 1/2 c (12 fun-sized bars) chopped Butterfingers

CHOCOLATE GANACHE

6 oz semi-sweet chocolate chips

1/2 cup heavy whipping cream

PEANUT BUTTER WHIPPED CREAM

3/4 cup heavy whipping cream

1/2 cup (58g) powdered sugar

2 tbsp (35g) peanut butter

1/4 tsp vanilla extract

Chopped butterfingers

Directions:

FOR CRUST

Preheat to 325 degrees F (163 degrees Celsius). Place a springform 9-inch (23 cm) pot with a paper of parchment and grate the sides.

Combine the ingredients of the crust in a large bowl. Press the blend into and up the spring-shaped sides of the saucepan.

Bake the crust for 10 minutes and set aside.

Cover the pan with aluminium foil on the outside so the water can’t get in from the water bath. Set ready to smooth the cup.

FOR CHEESECAKE

Lower the oven to 300 ° F or 148 ° C.

In a large bowl, combine with a full blend of cream cheese, sugar, and meat at low speed. Make use of low speed to lessen the cause of cracking caused by the air in the batter. Bowl’s sides scrape down.

Add the savoury cream, peanut butter, and vanilla extract and mix well with low speed.

Add eggs one by one and then mix slowly, then combine. Scrape the sides of the bowl as necessary to ensure all is well combined.

Mix the chopped butterfingers well.

Pour the batter into the crust uniformly.

In another larger pot, put the springform pot inside. Roll the exterior pot with sufficient warm water to go up the springform side about halfway. The water should not be placed on the springform pan above the top of the aluminium foil.

Bake it for 1 hour and 25 minutes. Check the centre, if it is jiggling then you’re on the right track

Turn off the oven for 30 minutes and leave the door closed. The cheesecake keeps cooking but slowly starts cooling.

Open the oven door for 30 minutes so that the cheesecake keeps cooling slowly. This helps to avoid cracking.

Remove from the bowl and oven the cheesecake and cool until firm, for 5-6 hours or overnight.

Take the springform pan and put it on a serving platter when the cheese is cool and firm.

In a heat-proof bowl, put the chocolate chips to make a chocolate ganache.

Microwave the heavy whipping cream, then pour it over the chocolate chips until it just begins to boil. Allow 2-3 minutes to sit and then whisk smoothly.

Spread the ganache over the cheesecake and spread it evenly.

To make the flavoured cream in a large mixer bowl and whip high speed until stiff peaks are formed add heavy whipping cream, powdered sugar, powdered butter, and vanilla extract.

Sprinkle with a chopping Butterfinger, then pip the cream whipped around the edge of the cheesecake.

Cool the cheesecake until ready to be served. If well stored and eaten, the cheesecake will last within 3-4 days.

Oreos, cheesecake, fresh whipped cream, and hot fudge. It’s a spectacular delight and easy to make. You have to try Oreo Ganache cake, Oreo Ice Box Cake, and Oreos Deep-Fried Oreos if you love Oreos. I love Oreo and cookies. They are the dearest cookie in my house by far. I am hooked once you add these to nearly all desserts. Include a chocolate ganache and filling a cheesecake? I’m in cloud nine.

This recipe looks complicated at first glance. Indeed, a box of brownies takes a little longer than to say. But this is a simple recipe when you break it down. Begin by your first cookie crust, complete it with a simple chocolate ganache, and make it fill your cheesecake. Stick your parchment paper so they come out easily every time they. It’s funny, but I’m excited when a recipe calls for cookies. Why does this happen? Well, did you ever crush a food processor with cookies? That’s so relaxing.

Put your food processor into all your cookies and pulse them until the fine crumb. It’s much easier, quicker, and more effective than hand-hitting. Of course, a plastic bag and a wooden spoon can always be used if necessary.

Ingredients:

Crust

24 Oreos, processed in a food processor to crumbs

5 T. Melted butter

Cheesecake Layer

16 ounces room temp cream cheese

½ c. granulated sugar

¼ c. sour cream

2 eggs

1 tsp. vanilla extract

1 T. flour

½ tsp.salt

Garnish

fresh whipped cream

hot fudge

Directions:

FOR CRUST

Preheat oven to a temperature of 350 ° F.

Line an 8×8 “nonstick foil baking dish.

Mix crumbs and crust butter and push into the pan.

Bake and cool for 10 minutes.

FOR CHEESECAKE

Turn the heat of the oven to 325 degrees

Beat sugar and cream cheese until fluffy.

Add the cream, eggs, vanilla, meal, and salt.

Beat until creamy and smooth.

Pour the batter over the crust of Oreo and cook for 35-40 minutes.

Open 10 minutes shut heat and oven.

Remove to cool and then refrigerate.

Cut into bars. Cut out into bars.

Top with fresh whipped cream and hot fudge!

The filling of the butter is deliciously creamy with cream cheese and lots of chopping peanut butter cups plus some creamy peanut butter. The entire thing is in a crust of the oreo. You will love this pie if you are a fan of peanut butter tastes.

Ingredients

OREO CRUST

1 package Oreos (14.3 oz)

1/4 cup unsalted butter, melted

FILLING

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container Cool Whip (8 oz), thawed

CHOCOLATE GANACHE

1 & 1/2 c chocolate chips

1/2 c heavy whipping cream

TOPPING

Chopped and cut in half Reese’s Peanut Butter Cups

Directions:

FOR OREO CRUST

In the food processor process the Oreos until they remain fine. Put the broken Oreos and the melted butter in a large bowl. Press this mixture evenly into a 10-inch pie pot with a non-stick spray. Place until ready to use in the refrigerator

FOR FILLING

Combine the peanut and cream cheese in a large mixing bowl with an electric mixer. Add the cool whip and mix until mixed with a spatula. Place this blend on the crust for 30 minutes in the freezer.

FOR CHOCOLATE GANACHE

In a medium heat-proof bowl, place chocolate chips.

Heat the heavy cream in a small pot over low heat until it boils.

Put on the chocolate chips with the heavy cream. Take 1-2 minutes of the mixture.

To smooth the mixture, use a spatula.

Allow the ganache to reach the room temperature before the pastry.

FOR TOPPING

Add the peanut butter cups before the chocolate harden. Begin with half the peanut butter cups around your borders, putting them as close as you want or as far as you want. Then add chopped butter cups of peanut in the middle of the cake.

Cover the cake with tin foil and return for one to two hours to the freezer or refrigerator. Remove the pie from the freezer and leave it for a couple of minutes to set before serving. Freeze and cool any remaining surfaces.

Peanut Butter Cup Chocolate Pie

Rebecca The filling of the butter is deliciously creamy with cream cheese and lots of chopping peanut butter cups plus some creamy peanut butter. The entire thing is in a crust… Main Dish Recipes Peanut Butter Cup Chocolate Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• OREO CRUST
• 1 package Oreos (14.3 oz)
• 1/4 cup unsalted butter, melted
• FILLING
• 1 cup creamy peanut butter
• 4 oz cream cheese, softened
• 1 container Cool Whip (8 oz), thawed
• CHOCOLATE GANACHE
• 1 & 1/2 c chocolate chips
• 1/2 c heavy whipping cream
• TOPPING
• Chopped and cut in half Reese's Peanut Butter Cups

Instructions

FOR OREO CRUST

In the food processor process the Oreos until they remain fine. Put the broken Oreos and the melted butter in a large bowl. Press this mixture evenly into a 10-inch pie pot with a non-stick spray. Place until ready to use in the refrigerator

FOR FILLING

Combine the peanut and cream cheese in a large mixing bowl with an electric mixer. Add the cool whip and mix until mixed with a spatula. Place this blend on the crust for 30 minutes in the freezer.

FOR CHOCOLATE GANACHE

In a medium heat-proof bowl, place chocolate chips.

Heat the heavy cream in a small pot over low heat until it boils.

Put on the chocolate chips with the heavy cream. Take 1-2 minutes of the mixture.

To smooth the mixture, use a spatula.

Allow the ganache to reach the room temperature before the pastry.

FOR TOPPING

Add the peanut butter cups before the chocolate harden. Begin with half the peanut butter cups around your borders, putting them as close as you want or as far as you want. Then add chopped butter cups of peanut in the middle of the cake.

Cover the cake with tin foil and return for one to two hours to the freezer or refrigerator. Remove the pie from the freezer and leave it for a couple of minutes to set before serving. Freeze and cool any remaining surfaces.

I’ve got a lot of requests for both creamy and cheesy baked macaroni and cheese. I hear already, that’s how I love it. We have a similar flavour always. Well, it does so great to create a heck of a creamy, cheesy, old-fashioned, baked macaroni and cheese! Especially if there’s Velveeta in it. Are you looking for something tasty? then try this recipe.

If you have picky or southern food eaters who complain about all the scramble, make this baked macaroni and cheese. It’s keeping you safe, and for real it’s pretty delicious. This recipe uses a large scrambled block of Monetary Jack, and cheddar, of course. Macaroni and cheese baked sounds heaven to me, how about you?  Let me tell you already, kids love the taste and it’s extremely creamy.

Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 8-10
Method: Bake

Ingredients

16 oz elbow macaroni (about 2 cups)

3 Tbsp butter or margarine

1 1/2 cup milk, divided ( I used 2% )

2 large eggs, lightly beaten

1 pound Velveeta cheese cubes (1/2 inch size)

8 ounce shredded kraft mild cheddar cheese, divided

8 oz shredded kraft Monterrey jack cheese

1 tsp salt

1 tsp freshly ground black pepper

Directions:

Pre-heated oven at 375 ° F. Cook macaroni for 8-10 minutes in a large bowl of salted boiling water, until tender but not mushy. Drain and pour in a large blender thoroughly.

Melt the Velvetta cheese on a low level and 3/4 cups the milk for (stir often until melted). Add the melted cheese sauce to the pasta and stir well. Add milk, eggs, 1 cup of chopped cheeses, salt, and pepper to butter and cook.

Set well together and transfer to a 2-quarter bakery plate. Put the remaining cheese over. Bake until you see the casserole is golden brown (about twenty-five minutes) or when you notice a bubble-like effect in the casserole. Serve best while it is hot.

So Good Creamy Baked Macaroni and Cheese

Rebecca I’ve got a lot of requests for both creamy and cheesy baked macaroni and cheese. I hear already, that’s how I love it. We have a similar flavour always. Well,… Main Dish Recipes So Good Creamy Baked Macaroni and Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz elbow macaroni (about 2 cups)
• 3 Tbsp butter or margarine
• 1 1/2 cup milk, divided ( I used 2% )
• 2 large eggs, lightly beaten
• 1 pound Velveeta cheese cubes (1/2 inch size)
• 8 ounce shredded kraft mild cheddar cheese, divided
• 8 oz shredded kraft Monterrey jack cheese
• 1 tsp salt
• 1 tsp freshly ground black pepper

Instructions

Pre-heated oven at 375 ° F. Cook macaroni for 8-10 minutes in a large bowl of salted boiling water, until tender but not mushy. Drain and pour in a large blender thoroughly.

Melt the Velvetta cheese on a low level and 3/4 cups the milk for (stir often until melted). Add the melted cheese sauce to the pasta and stir well. Add milk, eggs, 1 cup of chopped cheeses, salt, and pepper to butter and cook.

Set well together and transfer to a 2-quarter bakery plate. Put the remaining cheese over. Bake until you see the casserole is golden brown (about twenty-five minutes) or when you notice a bubble-like effect in the casserole. Serve best while it is hot.

Is that a cookie? Is this a cookie? But you’re looking at it, Alabama Pecan Bread is delightful. These cute treats are excellent with the perfect amount of sweetness alongside your morning coffee or a delicious finish. The smells of the baked were divine from my oven. If your baking mood strikes you and you wonder what should be whipped up don’t drop on ordinary bananas or bread. Not that we don’t like them, but there’s a sweet Alabama pecan bread, a tastier dish you’re supposed to try today. The same or similar ingredients that are used in one of the two recipes but with lots of pancakes to make the bread sweet and crunchy.

People tend to think that it is terrifying to make bread, which makes banana bread so attractive but we are quite sure that Alabama Pecan bread will be your next sweet bread. This is perfect after a long day for a little afternoon, for a quick breakfast on site and pick-up. If you can, make this a good dessert to serve right after eating dinner or a heavy midnight snack. This is a versatile dish with a fascinating flavour under 10 ingredients. After you try it, you will have the idea that you would make a quick food trip to Alabama. The most important thing to do is to share these treats with your loved ones.

Cooking time: 30 minutes
Method: Bake

Ingredients

1 c sugar

1 c brown sugar

4 eggs beaten

1 cup oil

1 1/2 c self-rising flour

1 tsp vanilla

2 c pecans, finely chopped

Directions:

Preheat the furnace up to 350 ° C. 9×13 inch baking dish of light grate and flour.

Stir in a medium bowl with a wooden spoon the sugar, brown sugar, eggs, and oil.

Mix the flour and vanilla well, stir until uniformly mixed, and add pecans.

Put it in the ready-made casserole and bake for 30-35 minutes.

Sweet Alabama Pecanbread

Rebecca Is that a cookie? Is this a cookie? But you’re looking at it, Alabama Pecan Bread is delightful. These cute treats are excellent with the perfect amount of sweetness alongside… Main Dish Recipes Sweet Alabama Pecanbread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c sugar
• 1 c brown sugar
• 4 eggs beaten
• 1 cup oil
• 1 1/2 c self-rising flour
• 1 tsp vanilla
• 2 c pecans, finely chopped

Instructions

Preheat the furnace up to 350 ° C. 9x13 inch baking dish of light grate and flour.

Stir in a medium bowl with a wooden spoon the sugar, brown sugar, eggs, and oil.

Mix the flour and vanilla well, stir until uniformly mixed, and add pecans.

Put it in the ready-made casserole and bake for 30-35 minutes.

Pork chops are badly reported for being tough in the past and for being in food fashion in recent years. Maybe because so many people have awful memories that have changed everything to eat wooden cakes for dinner. There are two different ways of cooking pork chops, go quick and hot or slow and low both will lead to tender juicy chops if you fit the right way.

Pork chops originate from the upper portion of the pig from the shoulder to the hip (along the backbone), that’s where tenderloin includes. A costly cut of meat that I don’t think pays off. Yes, it’s ready and tender and moist (when handled correctly), but it doesn’t taste well. When I choose a pork piece or a perfectly cooked pork chop, I always choose the chop. I like to serve my pork chop with gravy, I made sure that the gravy is excellent in taste to complement the juicy pork chop.

Preparation time: 5 minutes
Cooking time: 45 minutes
Serves: 8
Method: Bake

Ingredients

8 pcs. of pork chops, pork cube steaks or boneless chicken

1/2 tsp ea. granulated garlic & onion, blk pepper, paprika, mixed

1 c flour or panko opt.

1 c canola oil or olive oil

Directions:

Set just sufficient oil in a skillet for barely covering the bottom, heat it to medium heat, while season & chops with light flour if you use panko to rub a small piece of olive oil onto the meat to help panko stick. Oven to 375 preheat.

Brown slightly both sides of the chops and place on the bakery sheet (when the pork is very lean, it can be sprinkled with spray oil). Pop 375 minutes in the oven (these are thin bone in the chops, may need more according to the thickness of the chops).

NOTE: Reduce the oven time to 20 min when using cube steak.

Melth in Your Mouth Pork Chops

Rebecca Pork chops are badly reported for being tough in the past and for being in food fashion in recent years. Maybe because so many people have awful memories that have… Main Dish Recipes Melth in Your Mouth Pork Chops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 4 voted )

Ingredients

• 8 pcs. of pork chops, pork cube steaks or boneless chicken
• 1/2 tsp ea. granulated garlic & onion, blk pepper, paprika, mixed
• 1 c flour or panko opt.
• 1 c canola oil or olive oil

Instructions

Set just sufficient oil in a skillet for barely covering the bottom, heat it to medium heat, while season & chops with light flour if you use panko to rub a small piece of olive oil onto the meat to help panko stick. Oven to 375 preheat.

Brown slightly both sides of the chops and place on the bakery sheet (when the pork is very lean, it can be sprinkled with spray oil). Pop 375 minutes in the oven (these are thin bone in the chops, may need more according to the thickness of the chops).

NOTE: Reduce the oven time to 20 min when using cube steak.

 

Tired of eating beef patties? Why not try this easy and simple recipe for Salmon Patties? Let me tell you something about the effects of Salmon. It is rich in Omega-3 and protein. This is best for people who are in a diet, omega-3 fats are good for reducing inflammation, lower blood pressure, and lessen the risk of diseases. Protein can heal and protect the bones and prevent muscle loss. There’s so much going on in your body when you eat Salmon.

If you enjoy eating a burger then this recipe is for you, aside from the fact that there are benefits while using Salmon as a patty, you will get to eat your favourite food without jeopardizing the taste. There is so much more a big burger than beef, and this 5-star burger of salmon is here to prove it. They are straightforward, quick, and crazy. You can buy as many canned salmon as you want, store it in your pantry and you will not even have to go to the food store when you are craving.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: (depending on the size of your patties)
Method: Pan fry

Ingredients

1 can(s) salmon, 14.75 oz

1/3 c bread crumbs

2 green onions, chopped

1/4 c chopped celery

1/4 c mayonnaise

1 egg, beaten

4 Tbsp butter, for frying lemon and dill, for garnish

Directions:

Get the salmon drained. Take the skin and the bones.

Combine salmon, crumbs of brown bread, onion, celery, mayonnaise, and beat the egg in a large bowl. Combine and mix well.

Shape into uniform patties depending on your preferred size.

Melt butter on low in a large saute pan.

Add the patties of salmon.

Cook on both sides in medium to golden brown and cook.

I’ve been serving a patty with boiled potatoes, cutting them down, a hard-boiled egg, cream gravy, and on my side is my Candied Crunchy Dill pickles. Sprinkle a small dill of lemon juice onto the patties.

Salmon Patties To Die For

Rebecca Tired of eating beef patties? Why not try this easy and simple recipe for Salmon Patties? Let me tell you something about the effects of Salmon. It is rich in… Main Dish Recipes Salmon Patties To Die For European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 can(s) salmon, 14.75 oz
• 1/3 c bread crumbs
• 2 green onions, chopped
• 1/4 c chopped celery
• 1/4 c mayonnaise
• 1 egg, beaten
• 4 Tbsp butter, for frying lemon and dill, for garnish

Instructions

Get the salmon drained. Take the skin and the bones.

Combine salmon, crumbs of brown bread, onion, celery, mayonnaise, and beat the egg in a large bowl. Combine and mix well.

Shape into uniform patties depending on your preferred size.

Melt butter on low in a large saute pan.

Add the patties of salmon.

Cook on both sides in medium to golden brown and cook.

I've been serving a patty with boiled potatoes, cutting them down, a hard-boiled egg, cream gravy, and on my side is my Candied Crunchy Dill pickles. Sprinkle a small dill of lemon juice onto the patties.

An elephant ear is a combination of fried dough, butter, cinnamon, sugar.  A thin flank of fried sweetness that appears to be approximately as large as a genuine elephant ear, but is a lot more tasteful. You have probably seen these extra-large pieces of fried dough if you’ve ever attended a state fair. It is called elephant ears because they look like elephant ears and because they are so tall. It is easy for us to make our recipe for Fried Elephant Ears, but massive in cinnamon taste.

Elephant ears are huge, thinly stretched pieces of dough just like the Ear of the Elephant, and are fried. They are served with cinnamon sugar or raspberry jam warm but for me, I prefer covered-cinnamon sugar. Elephant Ears are a fair staple you can produce at home. You can easily share these treats with a few people, but you can make a mini-elephant ear that you can enjoy all by yourself.

Ingredients:

1 1/2 cups milk1 teaspoon salt

2 tablespoons white sugar

3/8 cup shortening

2 tablespoons active dry yeast

4 cups all-purpose flour

1-quart oil for frying

3 tablespoons ground cinnamon

6 tablespoons white sugar

Directions:

Put milk, salt, and 2 c of sugar in a small pot over medium heat. Dissolve and heat until sugar melts. Turn the heat off and warm it up. Sprinkle the yeast over and allow it to sit until foaming.

In a large bowl, transfer the mixture and add flour for the dough. Cover and wait for it to rise for 30 minutes until smooth.

In a large deep fryer, heat 1 inch of oil to 375 ° F or 190 ° C.

Put 1-2 inch dough balls into thin sheets. Fry sheets on one side 1 to 2 minutes until golden. Use paper towels to drain the cooked dough.

Combine 6 tbsp of sugar with cinnamon, sprinkle it in the warm pastries then serve.

How to Make Fair-Favorite Elephant Ears at Home

Rebecca An elephant ear is a combination of fried dough, butter, cinnamon, sugar.  A thin flank of fried sweetness that appears to be approximately as large as a genuine elephant ear,… Main Dish Recipes How to Make Fair-Favorite Elephant Ears at Home European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups milk1 teaspoon salt
• 2 tablespoons white sugar
• 3/8 cup shortening
• 2 tablespoons active dry yeast
• 4 cups all-purpose flour
• 1-quart oil for frying
• 3 tablespoons ground cinnamon
• 6 tablespoons white sugar

Instructions

Put milk, salt, and 2 c of sugar in a small pot over medium heat. Dissolve and heat until sugar melts. Turn the heat off and warm it up. Sprinkle the yeast over and allow it to sit until foaming.

In a large bowl, transfer the mixture and add flour for the dough. Cover and wait for it to rise for 30 minutes until smooth.

In a large deep fryer, heat 1 inch of oil to 375 ° F or 190 ° C.

Put 1-2 inch dough balls into thin sheets. Fry sheets on one side 1 to 2 minutes until golden. Use paper towels to drain the cooked dough.

Combine 6 tbsp of sugar with cinnamon, sprinkle it in the warm pastries then serve.