Cinnamon Bread

 Simple, wholesome, perfect. Follow these instructions for yummy homemade cinnamon bread.

Cinnamon Bread

This cinnamon bread is a lovely way to start your morning when you want a little something different than your usual.

There’s nothing like the smell of fresh home baked bread, filling your house with heavenly aromas on a crisp day! This cinnamon bread is one of my favorite breads to bake for fall, especially because it’s so easy and I usually have all the ingredients I need in my pantry. Delicious, soft, slightly sweet, it’s the perfect loaf!

Ingredients ( 12 Servings )

2 cup All-purpose Flour

1 cup Granulated Sugar

2 tsp Baking Powder

½ tsp Baking Soda

1 ½ tsp Cinnamon, Ground

1 tsp Salt

1 cup Buttermilk

¼ cup Vegetable Oil

2 Large Eggs

2 tsp Pure Vanilla Extract

Ingredients for the Swirl:

2 Tbsp Granulated Sugar

1 tsp Cinnamon, Ground

2 tsp Unsalted Butter, Melted

How To Make Cinnamon Bread

Preheat oven to 350 degrees. Grease and flour a loaf pan.

Add flour, sugar, baking powder, baking soda, cinnamon, salt, buttermilk. oil, eggs, and vanilla

In a large mixing bowl. With an electric mixer, beat the ingredients for 3 minutes.

Pour the batter into the prepared loaf pan. Use an offset spatula to smooth the top of the batter. Set aside.

Add sugar, cinnamon, and melted butter in a small bowl. Sprinkle topping on the top of the loaf of bread.

Use a knife cut in a light swirling motion for a marbled effect.

Bake at 350 degrees for 50 minutes. Test the center of the loaf of bread by inserting a toothpick. If it comes out clean, remove it from the oven to cool.

Set it aside for a few minutes to cool before slicing.

Fresh Blueberry Cheesecake

 Ingredients

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

24 oz cream cheese, softened

1 cup sugar

1 tsp vanilla extract

4 eggs

2 cups fresh blueberries

1/4 cup sugar

2 tsp cornstarch

How To Make Fresh Blueberry Cheesecake

Preheat the oven to 325°F.

In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

In a separate bowl, mix together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Beat in the eggs one at a time.

In a small saucepan, mix together the blueberries, 1/4 cup sugar, and cornstarch. Cook over medium heat until the mixture thickens.

Pour the cream cheese mixture over the crust in the pan. Drop spoonfuls of the blueberry mixture over the top of the cream cheese mixture. Use a knife to swirl the blueberry mixture into the cream cheese mixture.

Bake the cheesecake for 60-70 minutes, or until the center is almost set. Allow the cheesecake to cool before removing it from the pan and serving

CREAMY BAKED MAC AND CHEESE

 Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Ingredients

1 lb. dry elbow macaroni pasta

½ cup salted butter

½ cup all-purpose flour

2 cups milk, at room temperature (I use 2%, but whole milk will also work well)

2 cups half-and-half, at room temperature

1 teaspoon Worcestershire sauce

12 ounces cubed Velveeta cheese, at room temperature

3 cups grated sharp cheddar cheese, divided (at room temperature)

1 teaspoon salt

½ teaspoon dry mustard

¼ teaspoon black pepper

Pinch of nutmeg

How To Make Creamy baked Mac And Cheese

Preheat oven to 325 degrees F. Grease a 9 x 13-inch baking dish and set aside.

In a large pot of salted boiling water, cook pasta for 1 minute less than the package suggestion for al dente (about 8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.

While the pasta boils, melt butter in a large Dutch oven (about 6-7 quarts) over medium heat. Add flour; cook, whisking constantly, for 1 minute. Very gradually, whisk in the milk and half-and-half. Bring to a boil over medium heat, whisking constantly. Remove from the heat.

Whisk in the Worcestershire sauce. Gradually add all of the Velveeta cheese and half of the cheddar cheese (1 ½ cups). Stir until the cheese is completely melted and smooth. Stir in the salt, dry mustard, pepper and nutmeg. Add cooked, drained pasta and stir to coat.

Transfer to the prepared baking dish. Sprinkle remaining 1 ½ cups of grated cheddar on top. Bake for 15 minutes, or until cheese is melted on top and the sauce is bubbly.

For a crispier, browner top, pop the dish under the broiler for 2-5 minutes.

Sweet Amish Macaroni Salad

 In this post, we’ll show you how to make Amish Macaroni Salad. This classic style macaroni  salad recipe is a vintage recipe that can be found at Walmart or select delis across the country. Perfect for parties, this side dish is fairly inexpensive to make and can serve a lot of people with each batch.

Ingredients

2 cups uncooked elbow macaroni

3 large eggs, hard boiled

3 sticks celery, chopped

1 onion, chopped or diced

2 tbsp sweet pickle relish

3 tbsp yellow mustard

1 small red bell pepper, stemmed, seeded and chopped

2 cups Miracle Whip salad dressing

¾ cup white sugar

2 ¼ tsp white vinegar

½ tsp celery seed

Salt and pepper to taste

How To Make Sweet Amish Macaroni Salad

Cook macaroni according to package directions

In a large bowl, combine the eggs, relish, red pepper and onion

In a small bowl stir together the salad dressing, mustard, vinegar, salt, sugar and celery seed

Pour this dressing mix over the vegetables

Add in the macaroni and stir to combine

Cover and refrigerate for one hour before serving

Enjoy!

Patty Melts with Secret Sauce

 Ingredients

For the patty melts:

1 lb. Ground beef

6 Slices rye  bread

½ tsp.Onion powder

½ tsp.Garlic powder

Salt and pepper to taste

6 Slices cheddar cheese

6 Sliced provolone cheese

6 Tbsp.Butter softened and unsalted

For the secret sauce:

¼ C.Mayonnaise

2 Tbsp.Chopped bacon pieces

3 Tbsp.Ketchup

1 tsp.Sugar

1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.

Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.

Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.

While the meat is cooking, mix together the ingredients for the sauce until well incorporated.

Wipe the skillet used to cook the meat clean and reduce the heat to medium.

Butter one side of each piece of bread well.

Place three pieces of bread buttered side down in the skillet.

Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.

Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.

Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.

Toast the other side of the bread well, and then serve.

Strawberry Shortcake

 1 cup (250 milliliters) of all-purpose, unbleached flour

1.5 milliliters (ml) of baking powder 

A quarter teaspoon (or one milliliter) of salt

three  eggs, broken down

1/4 teaspoon of cream of tartar

1.5 cups (310 milliliters) of sugar

Half a cup of softened unsalted butter (125 ml)

One teaspoon, or five milliliters, of vanilla extract one

half a cup (125 milliliters) of milk strawberries, vanilla

1 vanilla pod

2/3 cup (375 milliliters) of fresh strawberry slices

1/4 cup (around 15 milliliters) of sugar and whipped cream

3/4 cup (375 milliliters) of heavy cream

3/4 cup (45 milliliters) of sugar

One teaspoon, or five milliliters, of vanilla extract one

Ripe, fresh strawberries, either whole or sliced for presentation

Including this on my shopping list

Enhance my menu

Toss in with my dishes

Cake Preparation: Turn on Cooking Mode

Set the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.

Mix the salt, baking soda, and flour together in a bowl. Keep aside.

Whip the  egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.

In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients to the milk, one at a time.

The batter may be made lighter by stirring in 1/4 of the meringue. Toss the leftover meringue lightly with a spatula. Transfer the mixture to the pan that has been heated and ready.

To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes. Quickly remove from mold and let to cool entirely on a wire rack.

Strawberry-Vanilla Smoothie

Peel the vanilla bean lengthwise and cut it in half. Extract the vanilla pod’s seeds using the pointy end of a knife.

Mix the sugar, strawberries, vanilla seeds, and pod in a basin. Let it macerate for about fifteen minutes. Eliminate waste. Take out the seed. Keep aside.

Vanilla Ice Cream

In a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.

Putting Together

Divide the cake into two equal pieces by cutting it horizontally in half. On the cut side of every slice, spread 250 ml, or 1 cup, of the whipped cream. Top a cake slice with whipped cream and top with the drained vanilla strawberries. Flip the second piece of cake over and place it on top, whipped cream side down. Using the leftover whipped cream, decorate the cake’s top. Add some fresh strawberries as a garnish.

Enjoy!

Classic Pea Salad

 Ingredients

1/2 cup  sour cream

1/2 cup mayonnaise

1 tablespoon granulated sugar

1 tablespoon apple cider vinegar

1/2 teaspoon salt, plus more to taste as needed

4 cups frozen peas, thawed

8 slices bacon, cooked and crumbled

1/2 medium red onion, diced

1 1/2 cups cheddar cheese, cubed small

How To Make Classic Pea SaladSalad

In a large bowl, whisk together sour cream, mayo, sugar, apple cider vinegar, and salt until combined.

Add peas, bacon, onion, and cheese to bowl and gently stir to coat in dressing.

Chill until ready to serve, but at least 1 hour. Garnish with more crispy bacon if desired before serving. Enjoy!

Mama’s Cornbread Dressing

 Ready to make the best cornbread dressing of your life? You’re in luck! This old-fashioned dressing recipe will quickly become a family favorite.

Ingredients

3 cups crumbled cornbread

2 tablespoons butter

1 small onion, diced

½ cup chopped celery

2 large eggs, beaten

2 cups chicken stock

1 tablespoon dried sage, or more to taste

salt and ground black pepper to taste

How To Make Mama’s Cornbread Dressing

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

Moist Chocolate Loaf Cake

 Introduction:

If you’re a  chocolate lover, this moist and rich chocolate loaf  cake is perfect for you! With its deep cocoa flavor, soft crumb, and slightly crackled top, this cake is ideal for breakfast, dessert, or an afternoon treat. It’s easy to make with simple ingredients and pairs beautifully with a cup of coffee or a scoop of ice cream.

Recipe: Moist Chocolate Loaf Cake

Ingredients:

1 cup (125g) all-purpose flour

½ cup (50g) cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup (150g) granulated sugar

1

½ cup (100g) brown sugar

½ cup (120ml) vegetable oil

2 large eggs

1 tsp vanilla extract

½ cup (120ml) buttermilk

½ cup (120ml) hot coffee or hot water

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.

This Moist Chocolate Loaf Cake is a chocolate lover’s dream! Let me know if you’d like more tips or variations

Creamed Chipped Beef on Toast

 Do you have any recipes from your childhood that you still crave?  Chipped beef on toast is one of those recipes for me. I know it’s not fancy nor is it good for me but I still absolutely love it.

Do you have any recipes from your childhood that you still crave? Chipped beef on toast is one of those recipes for me. I know it’s not fancy nor is it good for me but I still absolutely love it. My mom and dad made it for us often while we were growing up and it has always been one of my very favorite breakfasts. Since it’s not good for any of us, I only make this recipe once a year, usually for my birthday.

What Is Chipped Beef?

Chipped beef is beef that’s been salted, dried, and pressed into thin slices. This shelf-stable snack served as an incredible source of protein among emigrants traveling along The Overland Trail during the mid-19th century.

Also called dried beef, chipped beef is typically made from a leaner cut of meat, such as beef round. The meat is brined and left to cure for several days before being drained and air-dried. You can now also find chipped beef that’s been smoked while it dries, adding additional flavor to the meat.

Ingredients

1 jar of dried beef slices rinsed well & chopped

4 tbsp butter

4 tbsp flour

Pinch of cayenne

2 cups milk

Sea salt and freshly cracked pepper to taste

Bread toasted

How To Make Creamed Chipped Beef on Toast

Rinse the slices of dried beef really well – they are VERY salty! Once you have rinsed well, pat dry with a paper towel.

Chop the beef into small bite-sized pieces. Set aside.

Heat the butter in the large saucepan over medium heat.

Add the flour and pinch of cayenne pepper to the melted butter and whisk until well combined and cooked through, about 45 seconds.

Very slowly add the milk while whisking continually.

Once the milk has all been added, add the chopped dried beef.

Cook, stirring occasionally, for a few minutes until thickened.

Taste and season with sea salt and freshly cracked pepper, to taste, if needed.

Serve on top of dry toast immediately. Enjoy.

Old Fashioned Fudge

Ingredients :

2 cups sugar

4 Tablespoons Hershey’s cocoa

1 stick of salted butter

5 ounce can of Carnation Evaporated Milk

1 teaspoon of vanilla

nuts are optional

Mix sugar and cocoa in a saucepan, then add a stick of butter and the can of evaporated milk, and stir until the mixture starts boiling.

Stir continuously for 7 minutes, then remove from heat and add vanilla, then stir the mix continuously for 3 minutes, then pour into a buttered baking dish to set.

Great fudge in less than 20 minutes!

Polish sausage Sauerkraut and potatoes

This crockpot Polish sausage, sauerkraut, and is amazing! The sausage was perfectly cooked and the sauerkraut gave it a delicious flavor, the potatoes were also delicious, and they went perfectly with the other ingredients.

We love this easy crock pot recipe!  Sauerkraut and potatoes just seem to go together.  Add some Polish sausage and you have a meal in a pot!  This is real comfort food and my family is all about comfort food. We love easy crock pot recipes and this one is definitely a keeper. You can cut this recipe in half or double it for a group of people.

Ingredients

5-6 Medium gold potatoes cut into large chunks

16 oz. Sauerkraut

1 ½ lb. Polish sausage cut into large pieces

½ C. Chicken broth

1 tsp. Caraway seeds

1 Bay leaf

Salt and pepper to taste

How To Make Polish sausage Sauerkraut and potatoes

Place the sauerkraut into the bottom of the crockpot.

Cover the sauerkraut with the potatoes and then the sausage.

In a bowl, combine the broth, caraway seeds, and bay leaf.

Pour the mixture over the ingredients in the crockpot, and add salt and pepper to taste.

Place the lid on the crockpot and cook on high for 4 hours. Mix well before serving.

Garlic Lemon Butter Seared Scallops

 Ingredients:

1 1/4 lb sea scallops side muscle removed

1 1/2 tablespoons olive oil or vegetable oil

3 tablespoons  butter

1–2 cloves of garlic minced

2 tablespoon fresh lemon juice

2 teaspoons chopped fresh parsley or other fresh herbs

Salt and fresh ground black pepper

Instructions:

Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.

Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.

Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.

Enjoy!

Crockpot Beef Tips and Noodles Recipe

 Ingredients:

For the Beef Tips:

1 lb stew  meat (or 2 lbs for a heartier dish)

1 packet Lipton onion soup mix

1 packet brown gravy mix

1 (10.5 oz) can  cream of mushroom soup

1 small can mushrooms (optional but recommended)

1 can beef broth (use the cream of mushroom can for measurement)

For the Noodles:

Egg noodles (cooked separately as per package instructions)

Instructions:

Prepare the Crockpot:

Add the stew meat to the crockpot.

Sprinkle in the Lipton onion soup mix and brown gravy mix.

Add the cream of mushroom soup and mushrooms (if using).

Add the Broth:

Fill the empty cream of mushroom soup can with beef broth and pour it into the crockpot.

Stir everything well to ensure the ingredients are fully combined.

Slow Cook:

Cover the crockpot and cook:

Low: 6–8 hours

High: 3–4 hours

Cook until the beef is tender and the gravy is rich and flavorful.

Prepare the Noodles:

About 15 minutes before serving, cook the egg noodles according to the package directions.

Drain and set them aside.

Serve and Enjoy:

Spoon the tender beef tips and gravy over a bed of egg noodles.

Drizzle extra gravy on top for maximum flavor.

Variations

Protein Options:

Substitute stew meat with cubed chuck roast, sirloin tips, or even chicken thighs for a different take.

Veggie Additions:

Add carrots, peas, or green beans during the last hour of cooking for extra nutrition.

Wine Flavor Boost:

Replace half of the beef broth with red wine for a richer flavor profile.

Herbaceous Twist:

Add a bay leaf or fresh thyme sprigs to the crockpot for an aromatic touch.

Dairy-Free:

Use a dairy-free cream of mushroom soup substitute if needed.

Tips

Searing the Beef: For extra flavor, sear the stew meat in a hot skillet before adding it to the crockpot.

Thicker Gravy: If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the crockpot during the last 30 minutes of cooking.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: The beef tips and gravy freeze well for up to 3 months. Cook noodles fresh when reheating.

This comforting recipe is a crowd-pleaser, perfect for busy weeknights or a cozy family dinner!

Enjoy!

Crack Cake

 Ingredients

1 yellow  cake mix

3.4 oz. vanilla pudding mix

¼ cup packed light brown sugar

¼ cup granulated sugar

2 teaspoons cinnamon

5 large eggs room temperature

½ cup whole milk

½ cup vegetable oil

1 cup sour cream

½ cup sweet white wine I used a Riesling

GLAZE INGREDIENTS

½ cup salted butter

¼ cup sweet white wine

1 cup granulated sugar

How to Make Crack Cake

Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.

In a medium mixing bowl, beat together all of the cake ingredients.

Beat mixture until fully combined.

Pour batter into prepared bundt pan.

Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.

In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.

Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).

Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.

Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.

Cut and serve cake.

Heaven In A bowl

 They don’t call this thing “heaven in a bowl” for nothin’! It’s got layers and layers of the tastiest treats you could find. This is great for parties, Halloween, dessert after a big dinner party or just for 1 very lonely, sad person. However, if you decide to eat this, grab a bib first! It could get messy! Here we go:

Can there really be such a thing? Heaven in a bowl? I did actually research this dilemma only to find that it is true. There really is heaven in a bowl. It involves some of my very favorite treat ingredients and it is all in one delightful dish. Having it in one dish saves me from embarrassment,

Ingredients

1 Pkg.Of Fudge Brownie Mix.

2 Pkgs.Of Miniature Reeses.

4 Cups.Of Cold Milk; preferably 2%.

2 Pkgs.Of instant vanilla pudding.

1 Cup.Of creamy Peanut butter.

4 Tsp.Of Vanilla extract.

Thawed cool whip; I used 2 cans.Of 8-oz.

How To Make Heaven In A bowl

1st Step

To make the brownie batter, just follow the directions on the box. Then, pour the batter into a 12×9-inch pan that has been buttered.

2nd Step

Set oven temperature to 350 degrees and bake for 20-25 minutes. When a toothpick inserted in the center comes out with moist crumbs, the cake is baking.

3rd Step

Put it on a wire rack to cool once you’ve taken it out of the oven. When cool, slice into 3-quarter-inch-thick slices. The peanut butter cups should be halved and used as a garnish. Place aside.

4th Step

In a large bowl, beat the pudding with the milk for 2 minutes. A thick mixture is the desired consistency. Put in the vanilla extract and peanut butter. And combine thoroughly. Mix in 1 1/2 cups of whipped topping.

5th Step

Place one-third of the brownies in a glass dish that holds 5 quarts. Top with the remaining peanut butter cups and a third of the pudding.

6th Step

Layer it again, and again. Finally, sprinkle the remaining topping and the saved peanut butter cups on top. Put in the refrigerator for a few minutes to chill before serving.

Triple Crust Peach Cobbler

 Ingredients

3 Packages (11 ounces each) Betty Crocker™️  pie crust mix

1 cold water cup

1 1/2 sugar cups

3/4 cup melted butter or ghee

2 teaspoons ground nutmeg

2 teaspoon ground cinnamon

2 Vanilla teaspoons

2 Small spoons of lemon extract

2 cans (29 ounces each) chopped peaches in syrup, undrained

How To Make Triple Crust Peach Cobbler

Heat oven to 350 degrees Fahrenheit. Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the ball into a rectangle, 11×8 inches. Cutting TO 4 strips, 11 by 2 inches every . Placing strips on an un-greased cookie sheet; Baking 17 min . Sit apart .

Stir one package of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the roll ball to fit the bottom and sides of an un-greased rectangular baking dish, 13 x 9 x 2 inches. Put in a plate and set aside.

Stirring sugar, nutmeg,butter , cinnamon, vanilla, lemon extract, and peaches together in a large bowl. Cast semi of the mixture to the baking plate . Arrange 4 pastry slices on top. Pour rest half of the peach mixture on the top.

Stir one package of pie crust mixture with 1/3 cup cold water until the mixture forms a ball. Flatten the roll ball to fit the mixture into the baking dish. Cutting several holes . Place the crust on top of the mixture in the baking dish. Seal on the edges of the dish.

Baking for an hour . Continue covered in refrigerator.

Pecan Cheesecake Pie

 Ingredients

For the crust

1 sleeve graham crackers, finely crushed

5 tbsp melted butter

¼ cup brown sugar, packed

Pinch of salt

For the cheesecake

3 (8 oz). blocks cream cheese, softened

1 cup brown sugar, packed

3 large eggs

¼ cup sour cream

2 tbsp all-purpose flour

1 tsp vanilla extract

¼ tsp salt

For the topping

4 tbsp butter

½ cup brown sugar, packed

½ tsp cinnamon

¼ cup heavy cream

1 ¾ cup whole or chopped pecans

Pinch of salt

How To Make Pecan Cheesecake Pie

Preheat the oven to 325 F degrees.

Spray a 9-inch springform pan with cooking spray.

Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

Press the crust into the pan.

Beat cream cheese and brown sugar with a hand mixer in a bowl.

Add your eggs in one at a time.

Add sour cream, flour, vanilla, and salt. Mix.

Pour the mixture into the pan with the crust.

Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.

Bake for an hour.

Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.

Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.

Add in cinnamon, heavy cream, pecans, and salt. Mix.

Let the mixture cool off the heat for 20 minutes.

Pour it over the cheesecake and serve.

Classic Creamy Potato Salad Recipe

 This  creamy  potato salad is the ultimate side dish for any gathering or barbecue. It’s rich, tangy, and filled with hearty flavors that make it a timeless favorite. With tender potatoes, hard-boiled eggs, crunchy veggies, and a perfectly seasoned dressing, this dish is easy to prepare and loved by all.

Recipe:

Ingredients:

6 medium potatoes, peeled and diced

4 hard-boiled eggs, chopped

1 cup mayonnaise

2 tbsp Dijon mustard

1/4 cup chopped pickles or relish

1/3 cup finely chopped celery

1/3 cup finely chopped green onions

2 tbsp chopped parsley (optional)

Salt and black pepper to taste

Instructions:

Cook the Potatoes:

Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 10-15 minutes or until tender but not mushy. Drain and let cool completely.

Prepare the Dressing:

In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped pickles/relish, salt, and black pepper. Mix well.

Assemble the Salad:

Add the cooled potatoes, hard-boiled eggs, celery, and green onions to the bowl with the dressing. Toss gently to coat all ingredients evenly.

Chill and Serve:

Cover and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with parsley before serving, if desired.

Enjoy this creamy potato salad as a side dish for grilled meats, sandwiches, or any festive occasion!

Pico De Gallo

 Do you love pico de gallo like I do? It’s a classic Mexican  tomato dip (or sauce) that adds a fresh, healthy, low-calorie boost of flavor to just about any Mexican meal.

Pico de gallo makes a great party appetizer with  tortilla chips or use as a topping for tacos. Huge hit in my house!

How to Make the Best Pico de Gallo

Here are my top tips to ensure that you make the best pico de gallo you’ve ever had.

1) Use ripe red tomatoes.

Ripe tomatoes are absolutely key to making great pico de gallo. Sad pink tomatoes do not make good pico de gallo. Roma tomatoes are a good choice since they are less watery, but use the most beautiful red, ripe tomato variety available. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!

In the winter, you can use cherry tomatoes, which tend to have good flavor year-round. Be prepared to chop them into small pieces, and perhaps give the finished product some extra time to marinate since cherry tomatoes tend to be more firm than most.

2) Chop your ingredients very finely.

Chop your tomato, onion, jalapeño and cilantro finely and you will be rewarded with more flavor in every bite. This is worth the extra effort!

3) Let the onion, jalapeno, lime and salt marinate while you chop the tomatoes and cilantro.

I learned this trick from this recipe. I’ve tested pico de gallo both ways (marinated onion/jalapeño vs. tossing all the ingredients together at once). The marinated onion/jalapeño batches were indeed my most flavorful batches.

Full disclosure: It’s possible that my tomatoes for those batches were better, so I’m not entirely convinced that the method made the difference. This “step” doesn’t take any extra time, though, so I recommend it.

4) Let your pico rest for 15 minutes before serving.

This step gives the flavors time to mingle and brings out their best. As the tomatoes and remaining ingredients rest, the salt draws the moisture out of the ingredients and condenses their flavor.

Try your pico de gallo before and after marinating, and you’ll see what I mean! If you won’t be serving the pico de gallo immediately, you can refrigerate it for several hours or even overnight.

5) Serve with a slotted spoon.

Tomatoes release a good amount of moisture, so you will see some tomato juice pool at the bottom of your bowl. The easiest solution here is to serve your pico de gallo with a slotted spoon or large serving fork.

This way, you don’t transfer a ton of moisture with your pico. Say no to soggy nachos!

Ingredients

1 cup finely chopped white onion (about 1 small onion)

1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

¼ cup lime juice

¾ teaspoon fine sea salt, more to taste

1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

½ cup finely chopped fresh  cilantro (about 1 bunch)

How To Make Pico De Gallo

In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the  tomatoes and cilantro.

Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days

Tres Leches Cake

 Every person in my family would rank Tres Leches Cake in our top favorites of all time! I love that it’s not overly sweet, it’s super easy to make, I can make it in advance, and its absolutely delicious! We make it really often, especially when we’re having a bunch of other Mexican food favorites to serve with it.

Ingredients

½ cup butter, 1 stick

1 cup sugar

5 eggs

1 teaspoon vanilla

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon salt

2 cups whole milk

12oz can evaporated milk

14oz can sweetened condensed milk

1 1/2 cups whipping cream

1 cup sugar

1 teaspoon vanilla

How To Make Tres Leches Cake

Preheat oven to 350 degrees F and grease a 9×13 baking dish.

In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.

In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.

Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an insert toothpick comes out clean.

Pierce the top of the cake with a fork all over and allow it to cool to room temperature.

In a large bowl, mix together the whole milk, evaporated milk, and condensed milk. Pour the milk mixture over the cooled cake and allow time for the liquid to absorb.

In a chilled bowl, whip the heavy cream, 1 cup of sugar, and vanilla together until peaks form. Spread whipped topping over the cake once all the milk has soaked in.

Sprinkle cinnamon over the top if desired. Keep cake refrigerated and serve chilled.

Blooming Quesadilla Ring

Ingredients

2 cups cooked and shredded chicken

1 onion, chopped

1 red bell pepper, chopped

1 jalapeño, chopped

1 cup taco sauce

20 taco-size  tortillas

3 cups shredded cheddar  cheese

3 cups shredded Monterey jack cheese

How To Make Blooming Quesadilla Ring

Preheat the oven to 375˚F. Line a baking sheet with parchment paper. In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.

Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.

Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.

Place a wide mouth jar or glass in the center of the baking sheet.

Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack.Cheesy burger

Remove the jar from the center of the ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.

Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.

 

STRAWBERRY BOMBS RECIPE

 Strawberry Bombs sound delicious! If you’re looking to store them for later, let them cool completely after baking, then place them in an airtight container. You can keep them in the fridge for up to 3 days. For longer storage, consider freezing them.

Just make sure to wrap each bomb in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight and reheat in the oven for a few minutes to get that fresh-baked taste again. Enjoy your cooking experiments!

Strawberry Bombs Recipe

INGREDIENTS:

1 cup fresh strawberries, washed and hulled

1 package crescent roll dough (or puff pastry, cut into small squares)

4 oz cream cheese, softened

2 tbsp powdered sugar (plus extra for dusting)

1 tsp vanilla extract

1/4 cup strawberry jam (optional)

1 egg (for egg wash)

1 tbsp water

Melted chocolate (optional, for drizzling)

INSTRUCTIONS:

Prepare the Filling:

In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Assemble the Bombs:

Flatten a piece of crescent roll dough (or puff pastry) slightly.

Place a dollop of cream cheese filling in the center, followed by a small amount of strawberry jam (if using).

Add one whole strawberry on top.

Seal the Dough:

Wrap the dough around the strawberry and pinch the edges to seal completely, forming a ball.

Apply Egg Wash:

Whisk the egg with water and brush it over the dough balls for a golden finish.

Bake:

Place the sealed bombs on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown.

Cool and Decorate:

Let the bombs cool slightly, then dust them with powdered sugar. Drizzle with melted chocolate for an extra touch.

SERVING SUGGESTIONS:

Serve warm as a dessert or a sweet snack. Pair with coffee, tea, or a dollop of whipped cream for extra indulgence.

Here are some delicious variations you can try for your Strawberry Bombs:

Chocolate Hazelnut Filling: Instead of cream cheese, use chocolate hazelnut spread. Add a slice of banana for a chocolate-banana twist.

Lemon Cream Cheese: Mix lemon zest and a bit of lemon juice into the cream cheese filling for a refreshing citrus flavor.

Peach Bombs: Substitute strawberries with fresh peaches or a mix of peaches and strawberries for a delightful summer flavor.

Nutella and Banana: Fill the dough with Nutella and a slice of banana for a rich and satisfying treat.

Savory Version: Use a mixture of cream cheese, crumbled feta, and fresh herbs like basil or chives, and fill with cherry tomatoes for a savory bomb.

Here are some tips to enhance your Strawberry Bombs:

Chill the Dough: If you’re using crescent roll dough, chill it in the fridge for about 15 minutes before working with it. This makes it easier to handle and helps it hold its shape during baking.

Use Fresh Strawberries: Choose ripe, fresh strawberries for the best flavor. If they’re too large, you can cut them in half to fit better in the dough.

Experiment with Spices: Add a pinch of cinnamon or nutmeg to the cream cheese filling for an extra layer of flavor.

Make Ahead: You can prepare the filling and assemble the bombs ahead of time. Just cover them and refrigerate until you’re ready to bake.

Serve with Dipping Sauce: Consider serving them with a side of chocolate or caramel sauce for dipping, which can elevate the dessert experience.

To store your Strawberry Bombs, here are some tips:

Cooling: Allow them to cool completely after baking.

Airtight Container: Place them in an airtight container to prevent them from drying out.

Refrigeration: You can keep them in the refrigerator for about 3 days.

Freezing: If you want to store them for a longer period, you can freeze them. Wrap each bomb in plastic wrap, then place them in a freezer bag.

Thawing: When you’re ready to enjoy them, let them thaw in the refrigerator overnight and reheat them in the oven for a few minutes to regain their crispiness.

Strawberry Bombs are delicious sweet bites that combine the sweetness of fresh strawberries with a creamy filling, often made with cream cheese, all wrapped in a light and golden pastry.

They are typically baked until crispy on the outside and soft on the inside. These little treats can be served warm, with a chocolate glaze or caramel sauce for an even more indulgent flavor. They make a perfect dessert for special occasions or just to enjoy as a treat!

Enjoy your Strawberry Bombs!