Recipes

Prep Time: 60 mins (including cooling time) | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 16 servings

This decadent cake is super moist with a luscious glaze that’s bursting with lemon flavour. A heavenly Lemon Bundt Cake that you’ll never think is so easy to whip up!

INGREDIENTS

Lemon Bundt Cake:

1 c. Olive Oil

1 (3.9 ounces) pkg. Instant Lemon Pudding Mix

1 (15.25 ounces) pkg. Lemon Cake Mix (Preferably Betty Crocker)

1 c. Sour Cream

½ c. Water

4 Large Eggs

Lemon Glaze:

2 tablespoons FRESH Lemon Juice

1 c. Powdered Sugar

Lemon Cream Cheese Icing:

1 tablespoon butter (softened)

2 ounces Cream Cheese (softened)

1 tablespoon Milk

2 c. Powdered Sugar

Yellow Food Coloring

2 tablespoons FRESH Lemon Juice

White Chocolate:

6 ounces White Chocolate Chips or White Chocolate Wafers

How to make Easy Lemon Bundt Cake

Lemon Bundt Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees. Grease and flour a 10 cup Bundt pan. You can also coat it with cake release.

Step 2: Into a large mixing bowl, beat the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water for about 30 to 45 seconds until well mixed.

Step 3: Into the prepared bundt pan, spoon the batter, then evenly spread it out. Place the pan in the preheated oven and bake for about 40 to 45 minutes until a skewer inserted in the centre of the cake comes out clean and the top of the cake is quite brown.

Step 4: Remove the pan from the oven when done and onto a wire rack to cool the cake for at least 20 minutes. Invert the cake after 20 minutes and let it cool completely before glazing.

Lemon Glaze:

Step 5: Combine a cup of powdered sugar with 2 tbsp fresh lemon juice, then drizzle it over the cake.

Lemon Cream Cheese Icing:

Step 6: Beat 2 ounces cream cheese with a tbsp butter until well mixed. Add in 2 cups of powdered sugar and a tbsp milk, beating continuously until incorporated. Now, mix in 2 tbsp fresh lemon juice with a bit of yellow food colouring. Keep beating until the mixture is completely smooth.

Step 7: Transfer the icing into a 12-inch disposable frosting bag. Make a tiny snip at the end of the bag and start piping the icing in a back and forth motion over the cake.

White Chocolate:

Step 8: Carefully melt the white chocolate chips. Drizzle this on top of the cake in a back and forth gesture.

Step 9: Place the finished cake in the fridge to set.

NOTES:

To make a homemade cake release, combine equal parts of shortening, cooking oil, and flour. Brush this onto the baking pan using a pastry brush. I whisk half tbsp shortening with half tbsp each olive oil and flour for this recipe.

You can make this cake using a stand mixer, hand beaters, or by hand.

I recommend using only fresh lemon for this recipe as bottled lemon juice varies by brand, bottle, and age. For the best result, you can mix lemon juice using True Lemon Crystallized Lemon instead of the lemon juice.

Nutrition Facts:

Serving Size: 1 slice, Serves: 16
Amount Per Serving: Calories 368 | Total Fat 18.9g 24% | Cholesterol 69.4mg 23% | Sodium 303.7mg 13% | Total Carbohydrate 45.9g 17% | Sugars 11.2g | Protein 5.4g 11% | Vitamin A19% | Vitamin C4%

Easy Lemon Bundt Cake Recipe

Rebecca Prep Time: 60 mins (including cooling time) | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 16 servings This decadent cake is super moist with… Recipes Easy Lemon Bundt Cake Recipe European Print This

Serves: 16 Prep Time: 60 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 368 calories 18.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Lemon Bundt Cake:
• 1 c. Olive Oil
• 1 (3.9 ounces) pkg. Instant Lemon Pudding Mix
• 1 (15.25 ounces) pkg. Lemon Cake Mix (Preferably Betty Crocker)
• 1 c. Sour Cream
• ½ c. Water
• 4 Large Eggs
• Lemon Glaze:
• 2 tablespoons FRESH Lemon Juice
• 1 c. Powdered Sugar
• Lemon Cream Cheese Icing:
• 1 tablespoon butter (softened)
• 2 ounces Cream Cheese (softened)
• 1 tablespoon Milk
• 2 c. Powdered Sugar
• Yellow Food Coloring
• 2 tablespoons FRESH Lemon Juice
• White Chocolate:
• 6 ounces White Chocolate Chips or White Chocolate Wafers

Instructions

Lemon Bundt Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees. Grease and flour a 10 cup Bundt pan. You can also coat it with cake release.

Step 2: Into a large mixing bowl, beat the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water for about 30 to 45 seconds until well mixed.

Step 3: Into the prepared bundt pan, spoon the batter, then evenly spread it out. Place the pan in the preheated oven and bake for about 40 to 45 minutes until a skewer inserted in the centre of the cake comes out clean and the top of the cake is quite brown.

Step 4: Remove the pan from the oven when done and onto a wire rack to cool the cake for at least 20 minutes. Invert the cake after 20 minutes and let it cool completely before glazing.

Lemon Glaze:

Step 5: Combine a cup of powdered sugar with 2 tbsp fresh lemon juice, then drizzle it over the cake.

Lemon Cream Cheese Icing:

Step 6: Beat 2 ounces cream cheese with a tbsp butter until well mixed. Add in 2 cups of powdered sugar and a tbsp milk, beating continuously until incorporated. Now, mix in 2 tbsp fresh lemon juice with a bit of yellow food colouring. Keep beating until the mixture is completely smooth.

Step 7: Transfer the icing into a 12-inch disposable frosting bag. Make a tiny snip at the end of the bag and start piping the icing in a back and forth motion over the cake.

White Chocolate:

Step 8: Carefully melt the white chocolate chips. Drizzle this on top of the cake in a back and forth gesture.

Step 9: Place the finished cake in the fridge to set.

Notes

To make a homemade cake release, combine equal parts of shortening, cooking oil, and flour. Brush this onto the baking pan using a pastry brush. I whisk half tbsp shortening with half tbsp each olive oil and flour for this recipe. You can make this cake using a stand mixer, hand beaters, or by hand. I recommend using only fresh lemon for this recipe as bottled lemon juice varies by brand, bottle, and age. For the best result, you can mix lemon juice using True Lemon Crystallized Lemon instead of the lemon juice.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 2

This is one of the best shrimp recipes and caught me off guard when I first made it. Incredibly easy to throw together and ready in no time! Shrimps smothered in a buttery, lemony, and spicy sauce. This dish is worth getting your hands dirty! Serve this New Orleans pride with crusty bread on the side to soak and mop up all that delicious sauce.

Ingredients

1 lb shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, chopped

1/4 c. Worcestershire sauce

2 tbsp lemon juice (1/2 lemon)

2 tsp creole seasoning

1/3 c. beer, wine, or broth

1/4 c. hot sauce (or to taste)

2 tbsp butter, chilled and cut into 1/2” pieces

salt to taste

1/2 tsp ground black pepper

How to make New Orleans BBQ Shrimp

Step 1: In a pan, melt the butter over medium-high heat. Once the butter has melted, add the garlic to the pan and saute for approximately 30 seconds until aromatic. Now, add the hot sauce along with Worcestershire sauce, beer, lemon juice, creole seasoning, and pepper. Bring to a simmer and cook for an additional 5 to 7 minutes until the sauce has been reduced by half.

Step 2: To the pan with the sauce, nestle the shrimp and cook for about 2 to 3 minutes on each side. Remember, the cooking time varies depending on the size of the shrimp.

Step 3: Adjust the heat to medium-low, then stir in the chilled butter until melted. To taste, season with salt. Serve with French bread on the side. Enjoy!

Notes:

You can either leave the shells and heads on of the shrimp or if time permits, remove the shells.

Add the hot sauce a little at a time until you have your desired heat level.

Go easy with creole seasonings as different brands have antithetic amounts of salt. Add the seasoning a little at a time. Also, to have more control over sodium, you can make simply make homemade creole seasoning.

You can make a slurry (mix corn starch with cold water until no lumps) and stir this into the sauce to thicken it. This saves you more time than simmering the sauce further until reduced by half.

Serve this BBQ shrimp garnished with some sliced green onions or chopped parsley if desired.

Nutrition Facts:

Calories 487 | Fat 23g (Saturated 14g, Trans 0.5g) | Cholesterol 489mg | Sodium 1329mg | Carbs 12g (Fiber 0.5g, Sugars 4g) | Protein 55g

New Orleans BBQ Shrimp

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 2 This is one of the best shrimp recipes and caught me off guard… Recipes New Orleans BBQ Shrimp European Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 487 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 3 cloves garlic, chopped
• 1/4 c. Worcestershire sauce
• 2 tbsp lemon juice (1/2 lemon)
• 2 tsp creole seasoning
• 1/3 c. beer, wine, or broth
• 1/4 c. hot sauce (or to taste)
• 2 tbsp butter, chilled and cut into 1/2” pieces
• salt to taste
• 1/2 tsp ground black pepper

Instructions

Step 1: In a pan, melt the butter over medium-high heat. Once the butter has melted, add the garlic to the pan and saute for approximately 30 seconds until aromatic. Now, add the hot sauce along with Worcestershire sauce, beer, lemon juice, creole seasoning, and pepper. Bring to a simmer and cook for an additional 5 to 7 minutes until the sauce has been reduced by half.

Step 2: To the pan with the sauce, nestle the shrimp and cook for about 2 to 3 minutes on each side. Remember, the cooking time varies depending on the size of the shrimp.

Step 3: Adjust the heat to medium-low, then stir in the chilled butter until melted. To taste, season with salt. Serve with French bread on the side. Enjoy!

Notes

You can either leave the shells and heads on of the shrimp or if time permits, remove the shells. Add the hot sauce a little at a time until you have your desired heat level. Go easy with creole seasonings as different brands have antithetic amounts of salt. Add the seasoning a little at a time. Also, to have more control over sodium, you can make simply make homemade creole seasoning. You can make a slurry (mix corn starch with cold water until no lumps) and stir this into the sauce to thicken it. This saves you more time than simmering the sauce further until reduced by half. Serve this BBQ shrimp garnished with some sliced green onions or chopped parsley if desired.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 people

This Yum Yum Chicken is the perfect make-ahead dish for a quick weeknight dinner even on busiest days. A kid-friendly, family-approved, easy dish that you can either store in the fridge or freeze for later. Packed with cooked chicken, cream of chicken soup, cream of celery soup, sour cream, stuffing mix, chicken broth, and butter, combined to make this perfect chicken dish!

I got this recipe from a very good friend. She gladly shared this with me, said it is her grandmother’s recipe. I used rotisserie chicken in place of the chopped cooked chicken along with six ingredients I already have on my cupboard. I serve this with a simple vegetable on the side for a fast weeknight meal that both my and husband love!

Ingredients

1½ pounds chopped cooked chicken

1 c. sour cream

1 (10.75-ounces) can Cream of Chicken soup

1 (10.75-ounces) can Cream of Celery soup

1 (6-ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)

1 c. chicken broth

4 tablespoons melted butter

HOW TO MAKE YUM YUM CHICKEN

Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a cooking spray, lightly grease a 9 x 13-inch pan.

Step 2: At the bottom of the prepared dish, spread the chicken.

Step 3: Place the cream of chicken soup, cream of celery soup, and sour cream in another bowl. Mix well, then spread it over the chicken.

Step 4: Over the soup mixture, sprinkle the uncooked stuffing. At this point, if the herb packet is not mixed with the stuffing mixture, you can simply top the stuffing with the herb packet. Then, evenly pour on top the combined broth and melted butter.

Step 5: Place in the preheated oven and bake for about 30 minutes, uncovered.

Note:

For this recipe, I used rotisserie chicken in place of the chopped cooked chicken.

YUM YUM CHICKEN

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 people This Yum Yum Chicken is the perfect make-ahead dish for a quick… Recipes YUM YUM CHICKEN European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 1½ pounds chopped cooked chicken
• 1 c. sour cream
• 1 (10.75-ounces) can Cream of Chicken soup
• 1 (10.75-ounces) can Cream of Celery soup
• 1 (6-ounces) box cornbread stuffing, uncooked (Stove Top or Pepperidge Farm)
• 1 c. chicken broth
• 4 tablespoons melted butter

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a cooking spray, lightly grease a 9 x 13-inch pan.

Step 2: At the bottom of the prepared dish, spread the chicken.

Step 3: Place the cream of chicken soup, cream of celery soup, and sour cream in another bowl. Mix well, then spread it over the chicken.

Step 4: Over the soup mixture, sprinkle the uncooked stuffing. At this point, if the herb packet is not mixed with the stuffing mixture, you can simply top the stuffing with the herb packet. Then, evenly pour on top the combined broth and melted butter.

Step 5: Place in the preheated oven and bake for about 30 minutes, uncovered.

Notes

For this recipe, I used rotisserie chicken in place of the chopped cooked chicken.

Advanced Happy Thanksgiving! This amazing Cranberry Cream Cheese Salad will make your Thanksgiving extra special. Last year, I prepared this and my entire family enjoyed every bite of it. With a very minimal set of ingredients, you can serve something fancy and delicious! I also love how easy it is to make. It involves no-bake and the only time you use heat is when you dissolve the Jello. That’s it! Let your fridge do the work for you. Just remember to chill it or at least 3 hours to achieve that cool and refreshing taste to it. Enjoy!

INGREDIENTS

1 (6 oz) pkg cherry jello

2 cups boiling water

2 large golden delicious apples, peeled and grated

1 cup chopped pecans

1 can(s) whole cranberry sauce

FOR THE TOPPING

1 (8 oz) pkg cream cheese, at room temperature 2 hours

1/2 cup powdered sugar

1 teaspoon vanilla extract

20 oz can crushed pineapple, drained well

6 – 8 oz frozen whipped topping, thawed

1/2 cup chopped toasted pecans

How to make Thanksgiving Cranberry Cream Cheese Salad

Step 1: Place a casserole on the stove and turn the heat to high. Pour water and bring it to boil.

Step 2: Add in the Jello and stir to dissolve. Set aside and allow it to cool.

Step 3: Add in the pecans, strawberry sauce, and apples into the Jello.

Step 4: Transfer the mixture into a 13×9 glass dish. Place inside the fridge to cool.

Step 5: In a medium mixing bowl, add the powdered sugar and softened cream cheese. Stir until well-blended.

Step 6: Toss in the crushed pineapples.

Step 7: Pour the vanilla into the Cool Whip and stir using a spatula.

Step 8: Add the Cool Whip mixture into the cream cheese and pineapple mixture a little at a time.

Step 9: Spread the mixture on top of the Jello mixture.

Step 10: Add in the toasted pecans over the Jello mixture.

Step 11: Place inside the fridge to cool.

Step 12: Serve cold and enjoy!

Thanksgiving Cranberry Cream Cheese Salad

Rebecca Advanced Happy Thanksgiving! This amazing Cranberry Cream Cheese Salad will make your Thanksgiving extra special. Last year, I prepared this and my entire family enjoyed every bite of it. With… Recipes Thanksgiving Cranberry Cream Cheese Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

• 1 (6 oz) pkg cherry jello
• 2 cups boiling water
• 2 large golden delicious apples, peeled and grated
• 1 cup chopped pecans
• 1 can(s) whole cranberry sauce
• FOR THE TOPPING
• 1 (8 oz) pkg cream cheese, at room temperature 2 hours
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 20 oz can crushed pineapple, drained well
• 6 - 8 oz frozen whipped topping, thawed
• 1/2 cup chopped toasted pecans

Instructions

Step 1: Place a casserole on the stove and turn the heat to high. Pour water and bring it to boil.

Step 2: Add in the Jello and stir to dissolve. Set aside and allow it to cool.

Step 3: Add in the pecans, strawberry sauce, and apples into the Jello.

Step 4: Transfer the mixture into a 13x9 glass dish. Place inside the fridge to cool.

Step 5: In a medium mixing bowl, add the powdered sugar and softened cream cheese. Stir until well-blended.

Step 6: Toss in the crushed pineapples.

Step 7: Pour the vanilla into the Cool Whip and stir using a spatula.

Step 8: Add the Cool Whip mixture into the cream cheese and pineapple mixture a little at a time.

Step 9: Spread the mixture on top of the Jello mixture.

Step 10: Add in the toasted pecans over the Jello mixture.

Step 11: Place inside the fridge to cool.

Step 12: Serve cold and enjoy!

This recipe will always have a special place in my heart! The title says itself. My mom’s cooking will always be the best for me! I remember the first time I tasted this Sweet Potato Pie. It was probably on my 8th birthday. I remember, instead of eating my birthday cake, I have devoured this amazing Pie. They took pictures of me eating it. I was a mess! I laughed so hard when I saw the pictures again now that I am an adult. Good times! Anyway, going back to this recipe, make sure to follow the steps and do not skip so you can make the perfect Potato Pie. Be very generous with the ingredients as well. I mean, I just listed the default ingredients so feel free to add more or add your preferred ingredients. For example, try adding cinnamon, I heard that it goes well with the Pie. It also adds that awesome aroma! Have fun and enjoy it!

INGREDIENTS

1 deep dish pie crust

2 large sweet potatoes (cooked)

1/4 cup butter, softened

1 cup of sugar

2 eggs

1/4 teaspoon nutmeg or to taste

1/4 teaspoon salt

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 tablespoons sour cream

1 cup of pet milk

HOW TO MAKE MY MOMS SWEET POTATO PIE

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Add the cooked sweet potatoes in a medium bowl. Beat until the texture is smooth.

Step 3: Add the butter and sugar then add one egg at a time. Mix until creamy.

Step 4: Add flour, vanilla extract, sour cream, milk, nutmeg, and salt. Stir until well-mixed.

Step 5: Spread the filling over the pie crust.

Step 6: Place inside the preheated oven and bake for 60 to 65 minutes or until the kitchen knife inserted in the middle comes out clean.

Step 7: Remove from the oven and let it sit on a wire rack.

Step 8: Serve and enjoy!

MY MOMS SWEET POTATO PIE

Rebecca   This recipe will always have a special place in my heart! The title says itself. My mom’s cooking will always be the best for me! I remember the first… Recipes MY MOMS SWEET POTATO PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 deep dish pie crust
• 2 large sweet potatoes (cooked)
• 1/4 cup butter, softened
• 1 cup of sugar
• 2 eggs
• 1/4 teaspoon nutmeg or to taste
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream
• 1 cup of pet milk

Instructions

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Add the cooked sweet potatoes in a medium bowl. Beat until the texture is smooth.

Step 3: Add the butter and sugar then add one egg at a time. Mix until creamy.

Step 4: Add flour, vanilla extract, sour cream, milk, nutmeg, and salt. Stir until well-mixed.

Step 5: Spread the filling over the pie crust.

Step 6: Place inside the preheated oven and bake for 60 to 65 minutes or until the kitchen knife inserted in the middle comes out clean.

Step 7: Remove from the oven and let it sit on a wire rack.

Step 8: Serve and enjoy!

What other than simple homemade doughnuts could you wish? Such easy doughnuts, filled with homemade custard, are the perfect sweet dishes to eat every day. They’ll surely be a treat for every age (especially the children).

Ingredients:

For the doughnuts:

400g strong white bread flour

45g golden caster sugar

24g fresh yeast

2 eggs

1 1/2 tsp fine sea salt

100ml lukewarm water

40g softened butter

Oil for frying (approximately 1.5L)

Caster sugar for coating

For the custard filling:

1 vanilla pod

375ml whole milk

5 egg yolks

90g golden caster sugar

40g plain flour sieved

150ml double cream

Directions:

Place all the dough ingredients, including butter, in a stand mixer and use a dough hook to mix for around 10-15 minutes until the dough forms a ball and flows away from the sides of the bowl. In a higher setting, continue to beat until the dough is shiny, smooth, and elastic. Cover the bowl with a tea towel, and let it grow until it doubles in size (about 1 hour).

Once the dough rises, tilt it out of the bowl and knead it a couple of times to draw out the warmth. Put it back and cover it again, let it prove before it doubles in size again.

Create the custard: place the milk in a saucepan. Split the vanilla pod open and scrape the seeds into the milk, and then add the pod back in. Place the egg yolks, sugar, and flour in a bowl and whisk together to get the milk to the scalding point and remove it from the sun. Pour the hot milk gradually into the mixture of the eggs, whisking constantly. Once this has been applied, clean the pan and pour the mixture back in through a fine sieve and place it back on the flame. Warm-up gently and keep whisking until the custard thickens.

Upon thickening, remove to cool into a tub.

If the dough is twice as big, cut the dough into pieces of approximately 50 g, and shape it into neat balls. Place it on a well-floured tray, distributed apart, and dust with flour again, loosely covering the entire tray with cling film. In the warm spot, placed the trays to show the final results of the doughnuts, before they have been puffed up and up.

Beat the double cream together using an electric whisk until it reaches medium peaks. Then spoon in the refreshed custard and fold. Spoon the custard in a tube bag fitted with a little round nozzle. Place the tube bag and keep it until later in the fridge.

They are ready to fry once the doughnuts have their final prove. Put the oil in a high-sided cup and heat it to 180 ° C. Fill the base of the baking tray with dusting caster sugar.

Carefully lift doughnuts out of the tray to avoid air removal. Place the bowl in foil and allow it to cook on one side for about 2 minutes and change the pan, cook it in batches and cook the other side. When fried, extract from the oil and dry for a moment on some parchment paper, then apply caster sugar and dust liberally to the tray.

Fill all the doughnuts with custard after frying and coating in sugar. Build a hole with a chopstick on the side of a doughnut.

Take the tube pocket, put the nozzle in the hole, and fill the middle. Finish on the outside with a bit of extra custard before serving.

Easy Homemade Custard Doughnuts

Rebecca What other than simple homemade doughnuts could you wish? Such easy doughnuts, filled with homemade custard, are the perfect sweet dishes to eat every day. They’ll surely be a treat… Recipes Easy Homemade Custard Doughnuts European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• For the doughnuts:
• 400g strong white bread flour
• 45g golden caster sugar
• 24g fresh yeast
• 2 eggs
• 1 1/2 tsp fine sea salt
• 100ml lukewarm water
• 40g softened butter
• Oil for frying (approximately 1.5L)
• Caster sugar for coating
• For the custard filling:
• 1 vanilla pod
• 375ml whole milk
• 5 egg yolks
• 90g golden caster sugar
• 40g plain flour sieved
• 150ml double cream

Instructions

Place all the dough ingredients, including butter, in a stand mixer and use a dough hook to mix for around 10-15 minutes until the dough forms a ball and flows away from the sides of the bowl. In a higher setting, continue to beat until the dough is shiny, smooth, and elastic. Cover the bowl with a tea towel, and let it grow until it doubles in size (about 1 hour).

Once the dough rises, tilt it out of the bowl and knead it a couple of times to draw out the warmth. Put it back and cover it again, let it prove before it doubles in size again.

Create the custard: place the milk in a saucepan. Split the vanilla pod open and scrape the seeds into the milk, and then add the pod back in. Place the egg yolks, sugar, and flour in a bowl and whisk together to get the milk to the scalding point and remove it from the sun. Pour the hot milk gradually into the mixture of the eggs, whisking constantly. Once this has been applied, clean the pan and pour the mixture back in through a fine sieve and place it back on the flame. Warm-up gently and keep whisking until the custard thickens.

Upon thickening, remove to cool into a tub.

If the dough is twice as big, cut the dough into pieces of approximately 50 g, and shape it into neat balls. Place it on a well-floured tray, distributed apart, and dust with flour again, loosely covering the entire tray with cling film. In the warm spot, placed the trays to show the final results of the doughnuts, before they have been puffed up and up.

Beat the double cream together using an electric whisk until it reaches medium peaks. Then spoon in the refreshed custard and fold. Spoon the custard in a tube bag fitted with a little round nozzle. Place the tube bag and keep it until later in the fridge.

They are ready to fry once the doughnuts have their final prove. Put the oil in a high-sided cup and heat it to 180 ° C. Fill the base of the baking tray with dusting caster sugar.

Carefully lift doughnuts out of the tray to avoid air removal. Place the bowl in foil and allow it to cook on one side for about 2 minutes and change the pan, cook it in batches and cook the other side. When fried, extract from the oil and dry for a moment on some parchment paper, then apply caster sugar and dust liberally to the tray.

Fill all the doughnuts with custard after frying and coating in sugar. Build a hole with a chopstick on the side of a doughnut.

Take the tube pocket, put the nozzle in the hole, and fill the middle. Finish on the outside with a bit of extra custard before serving.

 

This creamy recipe is a combination of tender shell pasta with ground beef, tomatoes, spices, and cheeses. You will know why this food is the ultimate comfort for our family. You will know  This recipe is ideal if you want anything fast and comfortable. It doesn’t fancy this meal, but it certainly tastes good. Chili powder and garlic are great all-intention seasonings, so here I have thrown them in. If you wanted, you might even change the seasons.

It is extremely easy to make this creamy beef and cock recipe. This is a warm and comfortable family meal you will always enjoy. In less than 30 minutes, a small beef sauce, some tomatoes, and a splash of cream will dress up ground-based beef. For the pop of color and bit of herby flavor, I garnished it up with little fresh pies.

Ingredients:

8 oz medium pasta shells

1 tbsp olive oil

1 lb ground beef

½ medium onion diced

2 cloves garlic minced

1 ½ tsp Italian seasoning

1 tsp paprika

½ tsp mustard powder

2 tbsp all-purpose flour

2 cups beef stock

1 15-ounce can tomato sauce

¾ cup heavy cream

Salt and pepper to taste

6 oz (1 ½ c) shredded extra-sharp cheddar cheese

Directions:

Cook pasta in a large bowl of boiling salted water, following package instructions. Drain

Put olive oil in a large pot over medium heat. Add ground beef and cook for about 3-5 minutes, until the ground beef is brown. Drain and let it rest.

Add onion, cook, and stir often, for approximately 2-3 minutes until translucent.

Add garlic, Italian seasoning, paprika, and mustard powder, and cook for approximately 1 minute.

Blend in flour, about 1 minute, until lightly browned.

Gradually whisk the stock of beef and tomato sauce. Reduce heat, and cook and occasionally stir until thickened for about 6-8 minutes.

Mix pasta, beef, heavy cream. Add salt and pepper to taste.

Mix until cheese is melted

Creamy Beef and Shells

Rebecca This creamy recipe is a combination of tender shell pasta with ground beef, tomatoes, spices, and cheeses. You will know why this food is the ultimate comfort for our family.… Recipes Creamy Beef and Shells European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz medium pasta shells
• 1 tbsp olive oil
• 1 lb ground beef
• ½ medium onion diced
• 2 cloves garlic minced
• 1 ½ tsp Italian seasoning
• 1 tsp paprika
• ½ tsp mustard powder
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 15-ounce can tomato sauce
• ¾ cup heavy cream
• Salt and pepper to taste
• 6 oz (1 ½ c) shredded extra-sharp cheddar cheese

Instructions

Cook pasta in a large bowl of boiling salted water, following package instructions. Drain

Put olive oil in a large pot over medium heat. Add ground beef and cook for about 3-5 minutes, until the ground beef is brown. Drain and let it rest.

Add onion, cook, and stir often, for approximately 2-3 minutes until translucent.

Add garlic, Italian seasoning, paprika, and mustard powder, and cook for approximately 1 minute.

Blend in flour, about 1 minute, until lightly browned.

Gradually whisk the stock of beef and tomato sauce. Reduce heat, and cook and occasionally stir until thickened for about 6-8 minutes.

Mix pasta, beef, heavy cream. Add salt and pepper to taste.

Mix until cheese is melted

Meatloaf is my kid’s favorite! It is tender, juicy, and loaded with flavors! Just like how my kids like it. Before, I thought it is hard to prepare but I was so wrong. It’s pretty easy, however, to make the perfect meatloaf we have to make sure not to overmix because when you do you’ll end up with a tough and not tender result. So mix the ingredients until just combined. Use lean meat (as much as possible) but not too lean. We still need a bit of fat for flavor. And speaking of flavor, it is not enough to just add the seasonings, you must soak the breadcrumbs in milk for that extra flavor and moisture. And cook using a baking sheet, don’t use a loaf pan or else you’ll get a steamed meatloaf and you don’t want that. Then, let the meatloaf rest for the juice to redistribute making sure the loaf will not fall apart. Sounds complicated? Trust me it’s not. Just remember these tips and you’ll have the perfect meatloaf.

Ingredients

2 eggs

3/4 c. milk

3/4 c. Italian breadcrumbs

2 pounds of ground beef

1/3 c. onion diced

1 tsp. chili sauce

1 tsp. Italian seasoning

2 tablespoons of fresh parsley chopped

Meatloaf Sauce

1/2 c. chili sauce

1/2 c. ketchup

2 tablespoons of brown sugar optional

How to Make the Best Meatloaf

Step 1: Prepare the oven by preheating it to 350 degrees F. Spray with cooking spray a foil-lined baking tray.

Step 2: Combine the eggs, milk, and breadcrumbs in a medium bowl. Sit for 5-10 minutes.

Step 3: In the same bowl, add the ground beef, onions, 1 tablespoon of chili sauce, Italian seasoning, and parsley. Mix until just combined.

Step 4: Make an 8 x 4-inch loaf in the prepared foil-lined baking tray. Place in the oven and bake for 40 minutes.

Step 5: In a small bowl, combine the chili sauce and ketchup (and brown sugar if using). Spread evenly over the meatloaf and bake for another 10-15 minutes or until cook through. Making sure the meatloaf reaches 160 degrees F.

Step 6: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes. Slice and serve. Enjoy!

The BEST Meatloaf Recipe We've Ever Had!

Rebecca Meatloaf is my kid’s favorite! It is tender, juicy, and loaded with flavors! Just like how my kids like it. Before, I thought it is hard to prepare but I… Recipes The BEST Meatloaf Recipe We’ve Ever Had! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 3/4 c. milk
• 3/4 c. Italian breadcrumbs
• 2 pounds of ground beef
• 1/3 c. onion diced
• 1 tsp. chili sauce
• 1 tsp. Italian seasoning
• 2 tablespoons of fresh parsley chopped
• Meatloaf Sauce
• 1/2 c. chili sauce
• 1/2 c. ketchup
• 2 tablespoons of brown sugar optional

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. Spray with cooking spray a foil-lined baking tray.

Step 2: Combine the eggs, milk, and breadcrumbs in a medium bowl. Sit for 5-10 minutes.

Step 3: In the same bowl, add the ground beef, onions, 1 tablespoon of chili sauce, Italian seasoning, and parsley. Mix until just combined.

Step 4: Make an 8 x 4-inch loaf in the prepared foil-lined baking tray. Place in the oven and bake for 40 minutes.

Step 5: In a small bowl, combine the chili sauce and ketchup (and brown sugar if using). Spread evenly over the meatloaf and bake for another 10-15 minutes or until cook through. Making sure the meatloaf reaches 160 degrees F.

Step 6: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes. Slice and serve. Enjoy!

Talk about a meal that will make you happy and satisfied! This recipe is fully packed with ingredients. I mean, Rice, Chicken, and Broccoli in one dish. My kids enjoy this meal despite their lack of interest in vegetables. I was able to come up with a dinner that would make them want to eat healthy and delicious food at the same time. If you cook something so nice, apparently kids will just dig in without asking what’s in it! Try this amazing recipe. Surprise your kids tonight! Enjoy!

Ingredients

1 3/4 c. low-sodium chicken stock

2 c. instant brown rice  (if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ)

1 pound broccoli florets, chopped into bite-sized pieces

1 tsp. extra-virgin olive oil

1 pound boneless skinless chicken breasts, chopped into bite-size pieces

3/4 tsp. kosher salt, divided

3/4 tsp. garlic powder, divided

1/2 tsp. black pepper, divided

2 Tbsp. all-purpose flour

2 cups of milk, divided (I used skim)

3 Tbsp. Dijon mustard

1/3 c. nonfat plain Greek yogurt

1 1/2 c. reduced-fat shredded cheddar cheese, divided (about 6 ounces

How to make Cheesy Chicken Broccoli Rice Casserole

Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.

Ready the oven and preheat to 375 degrees F. Put a rack in the middle part of the oven. Grease the deep 9-inch square baking dish lightly. (You can also use a 3-quart casserole)

Bring a large pot into a boil with the chicken stock in it and add rice.   Add in the broccoli on top of the rice and do not stir. Cover and turn the heat low. Cook for another 5 minutes. Turn off the heat and remove the pot and let it sit for another 5 minutes to dissolve the liquid in the rice.

Place a deep pot with olive oil in the oven and turn the heat to medium-high. Add the chicken breasts, 1/2 tsp. of garlic powder, 1/4 tsp. of pepper, and 1/2 tsp. of salt. Sauté the ingredients until it’s cooked for 4-6 minutes. Check if the chicken is cooked through by looking if the center is not pink then move to a plate. At this stage, the pot is really hot so be very cautious not to hurt yourself.

Now, turn the heat to medium. Add in 1/2 cup of milk and flour in a small bowl or a big measuring cup. Pour in the mixture into the pot and add the remainder of the milk. Cook for 7-10 minutes while stirring until the texture turns thick. Turn off the heat and add in the Dijon, 1/4 tsp. of garlic powder, 1/4 tsp. black pepper and 1/4 tsp. salt. Add in the 1 cup of shredded cheese and Greek yogurt until smooth and creamy.

Add in the broccoli mixture, saved chicken breasts, and rice into the cheese sauce. Stir mildly to coat the 3 ingredients with the sauce. Transfer the mixture into the dish and sprinkle with 1/2 cup cheese over the top. Bake in the oven for 25 minutes until foamy and hot. Let it sit for another 10 minutes and it’s for serving!

Healthy Cheesy Chicken Broccoli Rice Casserole

Rebecca Talk about a meal that will make you happy and satisfied! This recipe is fully packed with ingredients. I mean, Rice, Chicken, and Broccoli in one dish. My kids enjoy… Recipes Healthy Cheesy Chicken Broccoli Rice Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 3/4 c. low-sodium chicken stock
• 2 c. instant brown rice  (if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ)
• 1 pound broccoli florets, chopped into bite-sized pieces
• 1 tsp. extra-virgin olive oil
• 1 pound boneless skinless chicken breasts, chopped into bite-size pieces
• 3/4 tsp. kosher salt, divided
• 3/4 tsp. garlic powder, divided
• 1/2 tsp. black pepper, divided
• 2 Tbsp. all-purpose flour
• 2 cups of milk, divided (I used skim)
• 3 Tbsp. Dijon mustard
• 1/3 c. nonfat plain Greek yogurt
• 1 1/2 c. reduced-fat shredded cheddar cheese, divided (about 6 ounces

Instructions

Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.

Ready the oven and preheat to 375 degrees F. Put a rack in the middle part of the oven. Grease the deep 9-inch square baking dish lightly. (You can also use a 3-quart casserole)

Bring a large pot into a boil with the chicken stock in it and add rice.   Add in the broccoli on top of the rice and do not stir. Cover and turn the heat low. Cook for another 5 minutes. Turn off the heat and remove the pot and let it sit for another 5 minutes to dissolve the liquid in the rice.

Place a deep pot with olive oil in the oven and turn the heat to medium-high. Add the chicken breasts, 1/2 tsp. of garlic powder, 1/4 tsp. of pepper, and 1/2 tsp. of salt. Sauté the ingredients until it's cooked for 4-6 minutes. Check if the chicken is cooked through by looking if the center is not pink then move to a plate. At this stage, the pot is really hot so be very cautious not to hurt yourself.

Now, turn the heat to medium. Add in 1/2 cup of milk and flour in a small bowl or a big measuring cup. Pour in the mixture into the pot and add the remainder of the milk. Cook for 7-10 minutes while stirring until the texture turns thick. Turn off the heat and add in the Dijon, 1/4 tsp. of garlic powder, 1/4 tsp. black pepper and 1/4 tsp. salt. Add in the 1 cup of shredded cheese and Greek yogurt until smooth and creamy.

Add in the broccoli mixture, saved chicken breasts, and rice into the cheese sauce. Stir mildly to coat the 3 ingredients with the sauce. Transfer the mixture into the dish and sprinkle with 1/2 cup cheese over the top. Bake in the oven for 25 minutes until foamy and hot. Let it sit for another 10 minutes and it's for serving!